#ketosweettooth

[givemtheolrazzledazzle]

A low-carb, keto-friendly adaptation of the classic hummingbird cake, this Keto Monkey Cake is moist, flavorful, and perfect for those following a ketogenic diet.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup erythritol or preferred keto-friendly sweetener. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 cup unsweetened shredded coconut. 1/2 cup chopped pecans. 3 ripe bananas, mashed use very ripe for maximum sweetness. 4 large eggs. 1/2 cup unsweetened almond milk. 1/3 cup melted coconut oil. 1 tsp vanilla extract. 1/2 cup chopped dark chocolate or sugar-free chocolate chips optional.

Instructions: Preheat your oven to 350F 175C. Grease a 9x9 inch cake pan or line with parchment paper. In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, baking soda, salt, cinnamon, shredded coconut, and chopped pecans. In another bowl, whisk together mashed bananas, eggs, almond milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the chopped dark chocolate or sugar-free chocolate chips. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve. Enjoy your delicious Keto Monkey Cake!

Prep Time: 15 minutes

Cook Time: 40 minutes

parroquia virgen del carmen

[christi-ian]

Chocolate chip pecan cupcakes, peppermint cream frosted cupcakes, and chocolate coconut walnut cupcakes are three delicious keto desserts you can enjoy. Great for staying on track with your ketogenic diet while satisfying your sweet tooth.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup powdered erythritol. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1/4 cup sugar-free chocolate chips. 1/4 cup chopped pecans. 3 large eggs. 1/2 teaspoon baking powder. 1/4 cup unsweetened cocoa powder. 1/2 cup heavy cream. 1/4 cup powdered erythritol. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 1/4 cup unsweetened cocoa powder. 1/4 cup powdered erythritol. 1/4 cup unsweetened almond milk. 1/4 cup unsweetened shredded coconut. 1/4 cup chopped walnuts.

Instructions: Preheat the oven to 350F 175C. Grease a muffin tin or line with cupcake liners. In a bowl, mix together almond flour, coconut flour, powdered erythritol, salt, melted butter, vanilla extract, sugar-free chocolate chips, chopped pecans, eggs, and baking powder until well combined. Divide the mixture evenly among the muffin cups, filling each about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow to cool. In a mixing bowl, beat heavy cream, powdered erythritol, vanilla extract, and peppermint extract until stiff peaks form. Spread over cooled cupcakes. In a separate bowl, mix together unsweetened cocoa powder, powdered erythritol, and almond milk until smooth. Drizzle over cupcakes. Sprinkle shredded coconut and chopped walnuts over the top. Enjoy!

Prep Time: 15 minutes

Cook Time: 18 minutes

saha lab centre of biomedical research

[flavorwaveco]

Easy Keto Desserts-Guilt Free Sweet Treats

[apotozart]

Enjoy how creamy and rich this Keto Peanut Butter Cup Dip is. The combination of peanut butter and cocoa tastes great, and the erythritol makes it sweet without making you feel bad. It's perfect for satisfying your cravings without changing your ketogenic lifestyle.

Ingredients: 1 cup creamy peanut butter. 1/2 cup powdered erythritol or sweetener of choice. 1/4 cup unsweetened cocoa powder. 1/4 cup heavy cream. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. Pinch of salt. Sugar-free chocolate chips for topping optional.

Instructions: Peanut butter, cocoa powder, heavy cream, almond milk, vanilla extract, and a pinch of salt should all be mixed together in a bowl. Mix until everything is smooth and well mixed. Move the mix to a bowl for serving. You can add sugar-free chocolate chips on top if you want to. Serve with dippers that are good for keto dieters, like almond flour crackers, celery sticks, or strawberries.

Prep Time: 10 minutes

Cook Time: 0 minutes

airship blimp

[sheiworks]

Indulge in a creamy and luscious dessert without the guilt! This keto-friendly custard is rich in flavor and smooth in texture, satisfying your sweet cravings while keeping your carb intake low. It's the perfect treat for those following a ketogenic lifestyle or anyone looking for a sugar-free delight.

Ingredients: 6 large eggs. 4 cups unsweetened almond milk. 1 cup heavy cream. 1/2 cup erythritol or preferred keto-friendly sweetener. 2 teaspoons vanilla extract. 1/4 teaspoon salt. 1/4 teaspoon ground nutmeg optional. 1/4 teaspoon ground cinnamon optional.

Instructions: Preheat oven to 325F 160C. In a mixing bowl, whisk together eggs, almond milk, heavy cream, erythritol, vanilla extract, salt, nutmeg, and cinnamon until well combined. Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl. Pour the custard mixture into individual ramekins or custard cups. Place the filled ramekins in a large baking dish and carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 40-45 minutes, or until the custards are set around the edges but slightly jiggly in the center. Remove the custards from the oven and allow them to cool in the water bath for about 10 minutes. Carefully remove the ramekins from the water bath and transfer them to a wire rack to cool completely. Once cooled, cover the custards with plastic wrap and refrigerate for at least 4 hours, or overnight, to chill and set. Serve chilled, optionally garnished with a sprinkle of ground nutmeg or cinnamon.

Prep Time: 15 minutes

Cook Time: 45 minutes

Beryl Music

[thestandardbike]

Indulge in a moist and flavorful lemon ricotta cake that is safe for keto dieters. Almond flour gives this recipe a nutty flavor, and ricotta cheese makes it creamy and rich. Lemon zest adds a burst of citrusy freshness. Great for satisfying your sweet tooth while staying gluten- and low-carb.

Ingredients: 2 cups almond flour. 1 cup ricotta cheese. 1/2 cup erythritol or preferred keto-friendly sweetener. 4 eggs. 1/4 cup melted butter or coconut oil. Zest of 2 lemons. Juice of 1 lemon. 1 teaspoon baking powder. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat the oven to 350F 175C. Grease a 9-inch round cake pan with butter or coconut oil and line the bottom with parchment paper. In a large mixing bowl, combine almond flour, erythritol, baking powder, and salt. In another bowl, whisk together ricotta cheese, eggs, melted butter or coconut oil, lemon zest, lemon juice, and vanilla extract until well combined. Fold the wet ingredients into the dry ingredients until just combined. Pour the batter into the prepared cake pan and spread it evenly. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve. Enjoy your keto lemon ricotta cake!

Maria Chase

[mamalikes02]

Chewy keto chocolate chips cookies ❤️ #ketosweets #ketosweettooth #cravingssatisfied (at Fremont, California) https://www.instagram.com/p/B8sLYW1nnP__u7vzFUZe8qtW1YS4e52290DJfo0/?igshid=1b6xv3ez0z5dx

[mamalikes02]

Chewy keto chocolate chips cookies ❤️ #ketosweets #ketosweettooth #cravingssatisfied (at Fremont, California) https://www.instagram.com/p/B8sLYW1nnP__u7vzFUZe8qtW1YS4e52290DJfo0/?igshid=hhtd84he3a0f