Who doesn’t love chocolate, and the thought of losing out on this delicious treat while trying to lose weight is alone a deal breaker!

No worries my friends, because below we show you how you can indulge in lots and lots of delicious chocolate recipes while on your low carb diet.

The recipes below are are all Keto friendly, so go wild and have your fare share.

Remember, chocolate is not the culprit for your weight gain, it is the added sugar in it which cause all sorts of problem. The recipes below are delicious, easy to make and will help you stay in track for your weight loss goals while indulging with choco treats.

DOUBLE CHOCOLATE SHAKE

1 - Keto Sweet

  • Serves: 2
  • Total Time: 10 Minutes

Almond milk mixes with cocoa powder and dark-chocolate chunks to create a double-chocolate chunks to create a double-chocolate treat in this luscious shake.

Crumbly chocolate chunks are definitely a treat, and should be high(90 to 100 percent Cacao). If you’re looking for a pick-me-up after a long day, this is it.

INGREDIENTS

  • 1 cup crushed ice, divided
  • 3/4 cup unsweetened almond milk
  • 1/4 cup heavy (whipping) cream
  • 1 tablespoon coconut oil
  • 3 tablespoons unsweetened chocolate protein powder
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon chopped 90 percent dark chocolate
  • 1 tablespoon sugar-free choclate syrup

DIRECTIONS

  1. In a blender, place 1/2 cup of ice. Add the almond milk, heavy cream, and coconut oil. Blend to combine.
  2. Add the protein powder, cocoa powder, dark chocolate, chocolate syrup, and remaining 1/2 cup of ice.
  3. Blend for 1 minute, or until smooth, and serve.

NUTRITIONAL FACTS 

  • Calories: 451
  • Total fat: 41g
  • Carbs: 19g
  • Net Carbs: 13.3g
  • Fiber: 5.7g
  • Protein: 9.8g

CHOCOLATE PEANUT BUTTER AND BANANA SHAKE

2 - Keto Sweet

  • Serves:2
  • Total time: 10 minutes

I like to call this one the “Elvis”. This is my favorite shake to make when I’m craving sweets, or on a special morning when I feel like treating myself. Since bananas are not allowed on keto, this recipe uses banana extract. Add more for heightend banana flavor, as desired.

INGREDIENTS

  • 1 cup crushed ice, divided
  • 3 tablespoons unsweetened chocolate protein powder
  • 1 tablespoon unsweetened peanut butter
  • 1 tablespoon coconut oil
  • 1 – 1/2 teaspoons cocoa powder
  • 1 cup unsweetened almond milk
  • 1/4 cup heavy (whipping) cream
  • 1 teaspoon banana extract
  • 1/2 teaspoon pure vanila extract

DIRECTIONS

  1. In a blender, place 1/2 cup of ice. Add the protein powder, peanut butter, and coconut oil. Blend to combine.
  2. Add the cocoa powder, almond milk, heavy cream, banana extract, vanila, and remaining 1/2 cup of ice
  3. Blend for 1 minute, or until smooth, and serve

NUTRITIONAL FACTS 

  • Calories: 473
  • Total fat: 45.5g
  • Carbs: 10.8g
  • Net Carbs: 7.1g
  • Fiber: 3.7g
  • Protein: 10.3g

DOUBLE CHOCOLATE BROWNIES

3 - Keto Sweet

  • Serves: 2
  • Total time: 45 minutes

Rich, dark chocolate is the shining star in this double chocolate brownie recipe. Sprinkled with dark chocolate, these gooey, almond flour based brownies are good to the last crumb. Granish with a dallop of whipped cream or some sliced berries.

INGREDIENTS

  • 3/4 cup of almond flour
  • 1/2 cup of stevia, or other sugar substitute
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons butter, melted
  • 3 eggs
  • 1 teaspoon pure vanila extract
  • 1/4 cup 90 percent darl choclate, crumbled

DIRECTIONS

  1. Preheat the oven to 350 degress F
  2. In a large bowl, combine the almond flour, stevia, cocoa powder, baking powder, and salt. Whisk to combine
  3. In a medium bowl, whisk together the butter, eggs, and vanilla
  4. Add the butter mixture to the almond flour. Stir to combine
  5. Incorporate the dark chocolate into the batter. Transfer the batter to an 8-inch square baking pan
  6. Place the pan in the preheated oven. Cook for 30 minutes
  7. Remove the pan from the oven. Cook the bownies for atleast 5 minutes before cutting into 8 portions

NUTRITIONAL FACTS

  • Calories: 191
  • Total fat: 17.2g
  • Carbs: 5.5g
  • Net Carbs: 2.9g
  • Fiber: 2.6g
  • Protein: 3.2g

CHOCOLATE COVERED BACON

4 - Keto Sweet

Chocolate and bacon, two of life’s most sinful pleasures, come togather in this decadent, savory, and sweet recipe. Skewering the bacon allows the chocolate to adhere well to the meat, though it is not necessary. If you work without the skewers, simply cook the bacon flat in a pan, transfer to paechment paper, and brush on the chocolate.

INGREDIENTS

  • 8 bacon slices
  • 1-1/2 tablespoons coconut oil
  • 3 tablespoons unsweetened chocolate chips or pieces
  • 1 teaspoon stevia, or other sugar substitute

DIRECTIONS

  1. Preheat the oven to 425 degrees F
  2. Skewer each bacon slice accordion-style
  3. Place on a baking sheet. Put the sheet in the preheated oven. Bake for 15 minutes, until crisp
  4. Remove the bacon from the oven and cool completely
  5. In a medium suacepan over low heat, melt the coconut oil and chocolate. Whisk in the stevia
  6. Transfer the bacon to a sheet of parchement paper. With a pastry brush, coat one side of each bacon slice with some of the choclate. Flip. Coat the other side of each piece with the remaining chocolate

NUTRITIONAL FACTS

  • Calories: 214
  • Total fat: 12.8g
  • Carbs: 3.2g
  • Net Carbs: 1.8g
  • Fiber: 1.4g
  • Protein: 9.4g

CHOCOLATE PEANUT BUTTER FAT BOMB

5 - Keto Sweet

  • Serves: 16
  • Total time: 1.25 hours

When my legendary chocolate cravings hit, I reach for these peanut buttery cups of high-fat bliss. This recipe seamlessly blends coconut oil with peanut butter powder to create a smooth texture. If I only have regular peanut butter on hand, I just decrease the amount of coconut oil by about 1 tablespoon. My favorite way to eat these is to take small bites and let them slowly melt. De-li-cious.

INGREDIENTS

  • 4 tablespoons butter
  • 4 tablespoons coconut oil
  • 4 tablespoons heavy (whipping) cream
  • 2 tablespoons powdered peanut butter, like PB2
  • 2 tablespoon pure vanila extract
  • 1 teaspoon stevia, or other sugar substitue

DIRECTIONS

  1. To a medium microwaveable bowl, add the butter and coconut oil. Micorwave on high in short 10-second intervals until the mixtue begins to melt. Once melted, add the heavy cream. Whisk thoroughly to combine.
  2. Mix in the powdered peanut butter, butter, cocoa powder, vanilla, and stevia.
  3. Pour the mixture evenly into an ice cube tray. Freeze for at least 1 hour to solidify, preferably overnight.
  4. Enjoy within 2 hours.

NUTRITIONAL FACTS

  • Calories: 73
  • Total fat: 7.8g
  • Carbs: 1g
  • Net Carbs: 0.5g
  • Fiber: 0.5g
  • Protein: 0.6g

CHOCOLATE MUG CAKE

6 - Keto Sweet

  • Serves: 1
  • Total time: 10 minutes

This is the Keto-version of the now-famous chocolate mug cake. Made with stevia instead of sugar and aided by extra egg, this fluffy, delicious chocolate cake will delight you. Top with whipped cream or serve with fresh berries for an added treat.

INGREDIENTS

  • Cooking Spary
  • 2 Tablespoons cocoa powder
  • 2 tablespoons stevia, or other sugar substitue
  • Pinch salt
  • 1 Tablespoon heavy (whipping) cream
  • 1/2 teaspoon pure vanila extract
  • 1 egg, beaten
  • 1/4 teaspoon baking powder

NUTRITIONAL FACTS

  • Calories: 146
  • Total fat: 11.3g
  • Carbs: 7.5g
  • Net Carbs: 4.3g
  • Fiber: 3.2g
  • Protein: 7.8g

CHOCOLATE COCONUT MILK ICE CREAM

7 - Keto Sweet

  • Serves: 1
  • Total time: 35 Minutes

Ice cream is not very keto-friendly, but when made this unique way with coconut milk you get the same creamy consistency without the added sugar. Enjoy this with unsweetened coconut flakes, cocoa nibs, or shaved dark chocolate. You can make vanila-flavored ice cream by replacing the cocoa powder with 1 teaspoon of vanilla extract.

INGREDIENTS:

  • 1/2 cup coconut milk
  • 1 teablespoon heavy (whipping) cream
  • 1 tablespoon unsweetened cocoa powder

DIRECTIONS:

  1. In a large bowl, whisk the coconut milk, heavy cream, and cocoa powder for 2 minute, until it thickens and forms stiff peaks.
  2. Transfer the mixtures to a freezer – safe container. Freeze for 20 to 30 minutes, until set to your desired consistency.

NUTRITIONAL FACTS

  • Calories: 340
  • Total fat: 34.9g
  • Carbs: 10g
  • Net Carbs: 5.6g
  • Fiber: 4.4g
  • Protein: 4.1g

EARL GREY HOT CHOCOLATE

8 - Keto Sweet

  • Serves: 1
  • Total time: 15 minutes

Don’t tread on my hot chocolate parade: this is the best recipe that exists for ketogenic hot chocolate and I won’t hear anything else. When I spent a couple of weeks in New Orleans, I was introduced to the London Fog – Earl Grey tea with cream, vanilla, and honey – and it blew my socks off. Sure, my cup RumChata in it, which may have added to the splendor, but now, every time I smell Earl Grey I swear I can hear the distant sound of jazz at Maison Bourbon.

INGREDIENTS:

  • 1 cup unsweetened almond milk
  • 1/2 ounce organic dark chocolate (at least 73% cacao)
  • 1 tablespoon organic heavy (whipping) cream
  • 1 Earl Grey tea bag

NUTRITIONAL FACTS

  • FAT: 54% – CARBS:6% – PROTEIN:40%
  • Calories: 145
  • Total fat: 13g
  • Saturated Fat: 13g
  • Cholesterol: 24mg
  • Carbs: 7g
  • Net Carbs: 5g
  • Fiber: 2g
  • Protein: 2g

CHOCOLATE RASPBERRY CHEESCAKE SHAKE

9 - Keto Sweet

  • Serves: 1
  • Total time: 5 minutes

If cheescake is your weakness, why not drink it too? This shake includes all the luxurious ingredients of a cheescake, whipped up into a frothy, straw-worthy drink.

INGREDIENTS:

  • 1 cup unsweetened almond milk
  • 1 tablespoon organic heavy (whiping) cream
  • 1 tablespoon organic cream cheese, at room temperature
  • 1/3 cup low carb vanilla or graham cracker whey protein powder
  • 1/2 cup raspberries
  • 2 ice cubes

DIRECTIONS:

  1. In a blender, combine the almond milk, heavy cream, cream cheese, protein powder, raspberries, and ice cubes
  2. Blend until smooth and then pour into a tall glass to serve

NUTRITIONAL FACTS

  • FAT: 54% – CARBS: 6% – PROTEIN: 40%
  • Calories: 251
  • Total Fat: 15g
  • Saturated fat: 6g
  • Protein: 25g
  • Cholesterol: 87mg
  • Carbohydrates: 9g
  • Fiber: 5g
  • Net Carbs: 4g

CHOCOLATE PEANUT BUTTER SMOOTHIE

10 - Keto Sweet

  • Serves: 1
  • Total time: 5 minutes

This shake tastes like the first bite of one of those chocolaty, peanut buttery candy bites I savored as a kid after a long night of Halloween trick-or-treating.

INGREDIENTS:

  • 1 cup water
  • 1/3 cup organic heavy (whipping) cream
  • 1/3 cup low-carb chocolate whey protein powder
  • 2 ice cubes
  • 2 tablespoons peanut butter

DIRECTIONS:

  1. In a blender, combine the water, heavy cream, protein powder, ice cubes, and peanut butter
  2. Blen until smooth and then pour into a tall glass to serve

NUTRITIONAL FACTS

  • FAT:73% – CARBS: 4% – PROTEIN: 23%
  • Calories: 604
  • Total Fat: 49g
  • Saturated Fat: 24g
  • Protein: 33g
  • Cholesterol:124mg
  • Carbohydrates: 8g
  • Fiber 2g
  • Net Carbs: 6g

CHOCOLATE COVERED STRAWBERRY SMOOTHIE

11 - Keto Sweet

  • Serves:1
  • Total Time: 5 minutes

Strawberries dipped in chocolate aren’t just for special occasions. They make an indulgent treat for breakfast on any keto-rific morning.

INGREDIENTS:

  • 1 cup water
  • 3 tablespoons organic heavy (whipping) cream
  • 1/3 cup low-carb chocolate whey protein powder
  • 3 frozen strawberries

DIRECTIONS:

  1. In a blender, combine the water, heavy cream, protein powder, and starwberries
  2. Blend until smooth and then pour into a tall glass to serve

NUTRITIONAL FACTS

  • FAT: 58% – CARBS: 4% – PROTEIN: 38%
  • Calories: 273
  • Total Fat: 17g
  • Saturated Fat: 10g
  • Protein: 24g
  • Cholesterol: 67mg
  • Carbohydrates: 4g
  • Fiber: 1g
  • Net Carbs: 3g

MEXICAN CHOCOLATE SMOOTHIE

12 - Keto Sweet

  • Serves: 1
  • Total time: 5 minutes

One cold afternoon in Boston, I tiook a tour of the Taza Chocolate factory and got to tey their many stone ground chocolates. You’ve probably seen those big, round discs of Taza chocolate at natural food stores, cafes, and bookshops. (I totally get the appeal of chocolate and books, by the way.) One of their flavours is a Mexican chocolate, which I didn’t quite understand at the time, as it’s flavored with cayenne pepper. Years after the tour I tried it in Seattle, remembering my spicy nibbles years before. Ever since, whenever I see Mexican hot chocolate, I lose my mind a little and feel the need to tell everyone, “Mexican Chocolate is sooooo good. And cayenne pepper is also sooo good for you -it aids in digestions, stimulates circulation, and supports weight loss just to name a few benefits.

INGREDIENTS:

  • 1 cup unsweetened almond milk
  • 1 tablespoon organic heavy (whipping) cream
  • 1/3 cup low-carb choclate whey protein powder
  • 1/4 teaspoon ground cinnamon
  • Pinch cayenne pepper
  • 2 ice cubes

DIRECTIONS:

  1. In a blender, combine the almond milk, heavy cream, protein powder, cinnamon, cayenne pepper, and ice cubes.
  2. Blend until smooth and then pour into a glass to serve

NUTRITIONAL FACTS

  • FAT: 47% – CARBS: 4% – PROTEIN: 49%
  • Calories: 193
  • Total Fat: 10g
  • Saturated Fat: 5g
  • Protein: 23g
  • Cholesterol: 76mg
  • Carbohydrates: 3g
  • Fiber: 1g
  • Net Carbs: 2g

SALTED CHOCOLATE AND MACADAMIA NUT SMOOTHIE

13 - Keto Sweet

  • Serves: 1
  • Total time: 5 minutes

Macadamia nuts have carbs but are also high in fat and fiber, which balance out and makes them a great keto snack. Because of the carbs, though, I like to pair them with the always-trusty unsweetened almond milk.

INGREDIENTS:

  • 1 cup unsweetened almond milk
  • 1/3 cup low-carb chocolate whey protein powder
  • 2 tablespoons salted macadamia nuts

DIRECTIONS:

  1. In a blender, combine the almond milk, protein powder, and macadamias
  2. Blend until smooth and then pour into a glass to serve

NUTRITIONAL FACTS

  • FAT: 68% – CARBS: 2% – PROTEIN: 30%
  • Calories: 165
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Protein: 12g
  • Cholesterol: 20mg
  • Carbohydrates: 4g
  • Fiber: 3g
  • Net Carbs: 1g

CHOCOLATE COATED BACON

14 - Keto Sweet

  • Serves: 6
  • Total time: 30 minutes

Salty, crispy bacon is dipped in buttery, melty chocolate for a sweet and savory treat that’s neither breakfast, dinner, nor dessert – but somehow all three.

INGREDIENTS:

  • 1 pound uncured center-cut bacon
  • 2 tablespoons Golden Ghee
  • 1 ounce unsweetened chocolate
  • 1 tablespoon Sugar-Free vanilla bean sweetner
  • 1 tablespoon organic heavy (whipping) cream

DIRECTIONS:

  1. Preheat the oven to 400 degrees F
  2. Line two rimmed baking sheets with parchment paper
  3. Lay out the bacon strips in a single layer on the sheets. Bake the bacon to your desired crispiness, 15 to 20 minutes (no need to flip the bacon middle of baking). Drain the bacon on paper towels
  4. In a small microwave-safe bowl, combine the ghee and chocolate. Microwave for three or four 15-second intervals, stirring between each interval, until

NUTRITIONAL FACTS

  • FAT: 74% – CARBS: 1% – PROTEIN: 25%
  • Calories: 479
  • Total Fat: 39g
  • Saturated Fat: 15g
  • Protein: 30g
  • Cholesterol: 98mg
  • Carbohydrates: 2g
  • Fiber: 1g
  • Net Carbs: 1g

KETO CHOCOLATE MUFFINS

15 - Keto Sweet

  • Serves:12
  • Total time: 35 minutes

This Keto Chocolate Muffins are, gluten free, grain free and sugar-free and above all – very yummy!

INGREDIENTS:

  • 1 cup of Almond Flour
  • 1/2 cup of Unsweetened Cocoa Powder
  • 1/2 cup of Erythritol
  • 1 – 1/2 teaspoons of baking powder
  • 1 teaspoon of Vanilla extract
  • 3 eggs
  • 2/3 cup of heavy cream
  • 3 ounces of Butter, melted
  • 1/2 cup of sugar free chocolate chips

DIRECTIONS:

  1. Preheat oven to 175C/350F
  2. In a bowl, combine almond flour, cocoa powder, erythritol and baking powder
  3. Add the vanilla extract, eggs, and heavy cream. Mix well
  4. Add the melted butter and combine
  5. Add the sugar free chocolate chips and stir well
  6. Spoon the mixture into 12 holes of a standard muffin tray that has been lined with cupcake papers
  7. Bake for 20 minutes, the muffins will look puffed up and slightly spring back when touched
  8. Allow to cool in the muffin tin, or eat them staright away – beware of the molten chocolate chips. The muffins will shrink back a little as they cool

NUTRITIONAL FACTS

  • Calories: 301
  • Total Fat: 26g
  • Saturated Fat: 9g
  • Protein: 7g
  • Cholesterol: 33mg
  • Carbohydrates: 9g
  • Fiber: 5g
  • Sugar:1g
  • Sodium: 9mg
  • Potassium: 88mg

CHOCOLATE FAT BOMBS

16 - Keto Sweet

 

  • Serves:24
  • Total time: 3 hours 20 minutes

These low carb chocolate fat bomb are a delightful, sweet and fat-filled snack, a great addition to your afternoon coffee break.

INGREDIENTS:

  • 8 ounces cream cheese softened
  • 2 ounces natvia icing mix
  • 1 tablespoon vanila essence
  • 7 ounces heavy cream
  • 5 ounces sugar free chocolate

DIRECTIONS:

  1. Add the chocolate to a small heatproof bowl and place over a small saucepan of simmering water, ensuring that the bowl doesn;t touch the water.
  2. Melt the chocolate completely and remove from the heat. Set aside.
  3. Place the softened cream cheese in a bowl, using your hand mixer, mix on medium speed until smooth.
  4. Add the Nativa icing mix and vanilla essence and mix on low speed until combined.
  5. Add the heavy cream and mix on medium speed until smooth and beginning to thicken.
  6. Pour in the melted chocolate and mix on medium speed, until all ingedients are completely combined and mixture is firm enough to pipe.
  7. Add the mixture into a piping bag with a star nozzle. Pipe evenly into mini cupcake paper. We filled 24 cupcakes papers, depending on your piping skills, you may get more or less.
  8. Cover the kisses and set in the fridge for at least 3 hours, or overnight for best results.
  9. Enjoy the kisses when set. They can be stored, covered in the fridge for uptp 1 week, or forzen for up to 3 months.

NUTRITIONAL FACTS

  • Calories: 80
  • Total fat: 6g
  • Saturated Fat: 3g
  • Cholesterol: 21mg
  • Sodium:199mg
  • Potassium: 19mg
  • Total Carbohydrates: 4 g
  • Dietary Fiber: 3g
  • Sugars: 1g
  • Protein: 4g

CHOCOLATE COOKIE CHERRY CREAM

17 - Keto Sweet

  • Serves: 15
  • Total time: 3 hours 20 minutes

The cherry ripe is an iconic Australian chocolate bar and my mum’s favorite. This Keto Bars recipe – chocolate cookie cherry cream are smooth, creamy with a crisp crunch base.

INGREDIENTS:

Base:

  • 3.5 ounces almond flour
  • 3.5 ounces unsweetened shredded coconut
  • 1 tablespoon natvia
  • 2 ounces unsalted butter
  • 3.5 ounces sugar free chocolate chips

Filling:

  • 8 ounces cream cheese softened
  • 2 ounces nativa
  • 1/2 – 1 teaspoon cherry essence
  • 11 ounces heavy cream
  • 2 teaspoon gelatin
  • 1/4 cup boiling water
  • 3-4 drops red food coloring red

Topping:

  • 3.5 ounces sugar free chocoalte chips
  • 4 drops cherry essence
  • 1 tablespoon heavy cream
  • 4 drops stevia optional
  • 2 teaspoon unsweetend shredded coconut

DIRECTIONS:

BASE –

  1. In a mixing bowl add the almond flour, shredded coconut and nativia
  2. Place the chocolate and butter into a separate bowl and place the bowl over a simmering saucepan of water. Ensuring that the water does not touch the bowl
  3. Add the melted chocolate and butter into the dry ingredients and mix well
  4. Press the base evenly and firmly into a 9X13 brownie pan
  5. Place in the fridge to set while making the next layer

FILLING –

  1. Place the cream cheese, cherry essence and nativa into your stand mixer, with the whisk attachment. Mix until smooth
  2. Add 2/3 of the cream and mix well
  3. In a separte bowl dissolve the gelatin in the boling water
  4. With the mixer running on low speed, slowly add the gelatin mixture
  5. Add the remaining cream and mix well until all the ingedients are well combined and smooth
  6. Spoon 2/3 of the mixture on top of the chilled base
  7. Add the food coloring to the remaining mixture and mix well
  8. Spoon the pink mixture over the base and swirl through
  9. Set in the fridge for 3 hours, or overnight for best results
  10. Cut into squares and set on a large plate or wooden board

TOPPING –

  1. In a mixing bowl add the chocolate and cherry essence
  2. Place the bowl over a saucepan of simmering water, ensuring that the bowl doesn’t touch the water
  3. When the chocolate has melted, add the cream and stevia (if using) and mix well
  4. Add the warm chocolate to a piping bag with a very fine piping nozzle and drizzle over the chilled bars
  5. Enjoy immediately or store covered in the fridge for up to 1 week – if they last that long

NUTRITIONAL FACTS

  • Calories: 306
  • Total Fat: 28g
  • Saturated Fat: 17g
  • Polysaturated Fat: 1g
  • Monosaturated Fat: 4g
  • Cholesterol: 44mg
  • Sodium: 69mg
  • Potassium: 42mg
  • Total Carbohydrates:6g
  • Dietary Fiber: 3g
  • Suagrs: 1g
  • Protein: 5g

LOW CARB BROWNIES (CHOCOLATE MACADAMIA NUT)

18 - Keto Sweet

  • Serves: 16
  • Total time: 50 minutes

This sugar free, flourless, low carb brownies recipe is lowded with chocolate and delicious macadamia nuts. It contains no grain flours or meals at all ! They’re rich, fudgy and loaded with sugar free chocolate.

INGREDIENTS:

  • 7 ounces sugar free chocolate
  • 4.5 ounces unsalted butter
  • 3.5 ounces erythritol
  • 1 teaspoon baking powder
  • 4 eggs
  • 3 ounces macadamia nuts toasted and roughly chopped

DIRECTIONS:

  1. Preheat oven to 170C/340F
  2. Line an 8 inch square baking pan with parchment paper
  3. Add the chocolate and butter into a heatprrof bowl
  4. Place the bowl over a small saucepan of simmering water and gently stir until all the chocolate has melted
  5. Remove from the heat and add the erythritol and baking powder
  6. Add the eggs one at a time and mix well
  7. Add the macadamia nuts and mix through
  8. Pour the mixture into the baking pan and smooth out
  9. Bake for 15-20 minutes until an inserted skewer comes out clean
  10. Leave to cool for 20 minutes before cutting into 16 pieces
  11. Enjoy warm or place in the fridge for an extra fudgy brownie

NUTRITIONAL FACTS

  • Calories: 171
  • Total fat: 15g
  • Saturated fat: 7g
  • Polysaturated fat: 0.3g
  • Monosaturated fat: 4g
  • Cholesterol: 70mg
  • Sodium: 18mg
  • Potassium: 36mg
  • Total Carbohydrates:2g
  • Dietary fiber: 1g
  • Sugars: 0.3g
  • Protein:3g

KETO CHOCOLATE MOUSSE

19 - Keto Sweet

Looking for a high fat dessert that is quick and easy to whip up, literally. Look no further, this velvety smooth keto chocolate mousse will quickly become one of your “go to” ketogenic desserts.

INGREDIENTS:

  • 1-1/4 cup coconut cream
  • 1/4 cup heavy cream
  • 2 tbsp cocoa unsweetened
  • 3 tbsp Erythritol
  • 1 tsp Vanilla extract

DIRECTIONS:

  1. Store a 400ml can of coconut cream in the fridge overnight to set the cream. (Tip: If you leave a can in the fridge all the time, you’ll always have it on hand to whip up a tasty sweet).
  2. Scoop out the hardened coconut cream from the can, leaving the clear liquid the clear liquid behind, and place into a bowl. Add the heavy cream and combine with a hand mixer on low speed
  3. Add the remaining ingredients and mix on low speed to avoid spraying cocoa powder everywhere, gradually build up to medium speed and mix for 2-3 minutes until the mix is thick
  4. Serve in individual raekins or glasses sprinkled with unsweetened shredded coconut

NUTRITIONAL FACTS

  • Calories: 307
  • Total Fat: 31g
  • Saturated fat: 26g
  • Cholesterol: 20mg
  • Sodium: 9mg
  • Potassium: 296mg
  • Total Carbohydrates: 4g
  • Dietary fiber: 3g
  • Sugars: 1g
  • Protein: 3g

LOW CARB RASPBERRY AND CHOCOLATE CREAM PIE

20 - Keto Sweet

A delicious homemade low carb raspberry and chocolate cream pie. Sugar free with a tasty cookie base. This is my Keto kitchen original recipe developed and made easy to cook at home by all.

INGREDIENTS:

Base – 

  • 1/2 cup almond meal
  • 1/4 cup cocoa powder
  • 2 tbsp Truvia
  • 2 oz Butter melted

Filling – 

  • 8oz cream cheese softened
  • 2/3 cup heavy cream
  • 2 tbsp truvia
  • 0.3oz sugar free jello respberry
  • 1/4 cup water boiling
  • 1 tsp vanilla extract
  • 1/2 cup sugar free chocolate chips

Toppings:

  • 1 cup heavy cream whipped

DIRECTIONS:

  1. Preheat fan forced oven to 160c/320F.
  2. In a bowl mix together the almond meal, truvia, cocoa powder and butter
  3. Press the mixture into the base of a 9.5 inches plate and bake for 18 minutes until firm around the edges and slightly puffed in the center.
  4. Allow to cook.

Filling – 

  1. Dissolve the jello in the boiling water and allow to cool slightly
  2. Add the softened cream cheese, truvia, vanilla extract and heavy cream to the bowl of your stand mixer and whip on medium speed until fully combined
  3. Turn the stand mixer onto low speed and slowly pour the jello mixture into the cream cheese mixture. Return the speed to medium and whip until fully combined
  4. Remove the bowl from the stand mixer and fold the sugar free chocolate chips through the jello and cream cheese mixture
  5. Pour the mixture on top of the cooled chocolates crust and spread evenly. Set in the fridge for 30 minutes.

Topping:

  1. After setting, top the pie with freshly whipped whipped heavy cream. Cut into 12 piecese and serve.

NUTRITIONAL FACTS

  • Calories: 245
  • Total Fat: 25g
  • Saturated fat: 13g
  • Cholesterol: 76mg
  • Sodium: 113mg
  • Potassium:78mg
  • Total Carbohydrates: 4g
  • Dietary fiber: 2g
  • Sugars: 0g
  • Protein: 3g

KETO BROWNIES – DELICIOUS CHOC SWIRLS

21 - Keto Sweet

  • Serves: 20
  • Total time: 1 hour 40 minutes

INGREDIENTS:

Brownies – 

  • 7 ounces sugar free dark choclate
  • 8 ounces unsalted butter
  • 5.5 ounces nativa
  • 2.5 ounces coconut flour
  • 1.5 ounces cocoa powder
  • 1/2 teaspoon baking powder
  • 5 eggs

Cheesecake – 

  • 8 ounces cream cheese
  • 2 ounces nativa
  • 1 egg
  • 1 teaspoon vanilla extract

DIRECTIONS:

Brownies – 

  1. Preheat your oven to 175c/350f
  2. Place the sugar free chocolate and butter into a heatproof bowl and place over a saucepan of simmering water, ensure that the water isn’t touching the bowl
  3. Melt the chocolate and butter and stir well. Remove from heat
  4. In your stand mixer, using the paddle attachment, add the Natvia, coconut flour, cocoa powder and baking powder and mix well on low speed
  5. Pour the chocolate and butter into the stand mixer and mix on low speed while adding the eggs one at a time
  6. Scrape down the sides of your stand mixer and mix on medium speed until the ingredients are well combined
  7. Pour the mixture into a lined 9X9 inch brownie tin or 10 inches cake tin and set aside

Cheesecase – 

  1. Clean your stand mixer bowl, add the whisk attachment and add the cream cheese
  2. Mix on medium speed until smooth
  3. Add the Nativa, vanilla and egg and mix on medium speed until smooth
  4. Place dollops of the cream cheese mixture on top of the brownie mixture and using pallet knife, swirl the cream cheese into the brownie mixture
  5. Gently tap the brownie pan onto the bench to remove air bubbles
  6. Place the brownie into to the oven and bake for 45-50 minutes. The brownie is cooked when it springs back when touched in the center
  7. Leave to cool for at least 30 minutes before cutting into 20 pieces and enjoying. Store leftover brownies in the fridge, in an airtight container, for up to 1 week. Or freeze for up to 1 month.

NUTRITIONAL FACTS

  • Calories: 229
  • Total Fat: 20g
  • Saturated fat: 12g
  • Polysaturated fat: 0.2g
  • Monosaturated fat: 1g
  • Cholesterol: 93mg
  • Sodium: 74mg
  • Potassium: 20mg
  • Total Carbohydrates: 6g
  • Dietary fiber: 3g
  • Sugars: 2g
  • Protein: 5g

CHOCOLATE KETO FUDGE

22 - Keto Sweet

Finish your next dinner party with our rich keto fudge. These delicious keto fudge chunks are the perfect dinner treat.

INGREDIENTS: 

  • 1/2 cup heavy cream
  • 1/2 cup nativa
  • 4.5 ounces lindt 90% cocoa chopped
  • 2 ounces butter
  • 2 teaspoons vanilla extract

DIRECTIONS:

  1. Place the heavy cream in a sauce pan over medium heat
  2. Add the nativa and vanilla and heat until dissolved
  3. Add the chocolate to the cream whilst whisking, until the chocolate has melted
  4. Remove from the heat and whisk in the butter
  5. Pour the mixture into a lined rectangle dish and set in the fridge for 3 hours
  6. Cut into 24 piecese and enjoy

NUTRITONAL FACTS

  • Calories: 70
  • Total fat: 7g
  • Saturated fat: 4g
  • Cholesterol: 23mg
  • Sodium: 37mg
  • Potassium: 7mg
  • Total carbohydrates: 1g
  • Dietary fiber: 1g
  • Sugars: 0g
  • Protein

LOW CARB NUTTY CHOCOLATE CUPS

23 - Keto Sweet

  • Serves: 16
  • Total time: 45 minutes

Looking for a great Keto snack to kill those chocolate cravings, we’ve got an easy melt and mix recipe to help you out. Our low Carb nutty chocolate cups are the answer to your keto snack food prayers.

INGREDIENTS:

  • 2 oz Pepitas
  • 2 oz silvered almond toasted
  • 2 oz sunflower seeds
  • 7 oz sugar free milk chocolate
  • 1 oz natural peanut butter

DIRECTIONS:

  1. Mix together the pepitas, silvered almonds and sunflower seeds
  2. Melt the chocolate and peanut butter together in a heat proof bowl over a pot of simmering water, ensuring that the bowl does not touch the water as this will cause the chocolate to burn
  3. Pour the melted chocolate and peanut butter over the nut and seed mixture and stir until all the nuts and seeds are coated
  4. Spoon the mixture between 16 mini baking cups and set in the fridge for 30 minutes before enjoying

NUTRITIONAL FACTS

  • Calories: 114
  • Total fat: 10g
  • Saturated fat: 3g
  • Polystaturated fat: 0.3g
  • Monosaturated fat: 0.2g
  • Cholesterol: 2mg
  • Sodium: 18mg
  • Total Carbohydrates: 8g
  • Dietary fiber: 5g
  • Sugars: 1g
  • Protein: 3g

LOW CARB CHOCOLATE BAR

24 - Keto Sweet

  • Serves: 2
  • Total time: 10 minutes

Chocolate gets a bad rep for causing weight gain, acne, and boat load of other ailments. Sure, when you cram a cup of sugar into each  bar, that’ll run you into some problems. If you put poison into an apple and ate it, would you blame the apple? Real choclate is full of fat, fiber, antioxidants, iron, magnesium copper, manganese and other minerals. It also helps reduce blood pressure and improves brain function, among many other benefits.

INGREDIENTS:

  • 4 tbsp unsalted butter
  • 1 oz unsweetend baker’s chocolate
  • 1 tbsp heavy cream
  • 3 tbsp powdered erythritol
  • 1/4 tsp vanilla extract
  • 1 pinch salt

NUTRITIONAL FACTS

  • Calroies: 330
  • Fat: 34g
  • Protein: 2g
  • Carbohydrates: 1g

SUGAR FREE CHOCOLATE TRUFFLES

25 - Keto Sweet

  • Serves: 1
  • Total time: 16 minutes

These sugar free chocolate truffles are silky smooth, sinfully rich and so simple to make – the perfect low carb chocolate dessert.

INGREDIENTS:

  • 1 cup (170g) sugar free chocolate chips
  • 3/4 cup (177 ml) heavy cream
  • 3 tbsp butter
  • 4 tbsp sukrin melis (or swerve confectioners)
  • 2 tsp brandy
  • 1/4 tsp vanilla extract

DIRECTIONS:

Stove-top Method: Put the sugar free chocolate chips into a heat resistant glass bowl large enough to accommodate the chips and cream with room for stirring. Place the heavy cream, butter, and 4 tablespoons of sweetner into a small pot and heat over medium heat until small bubbles from around the sides of the pot and cream is steamy. Stir to dissolve the sweetner, then pour the hot cream over the chocolate chips and let sit for 5 minutes. Stir gently with a whisk until smooth and fully incorporated. Add the vanilla and brandy and stir. Let cool then cover and refigerate for several hours until firm or over night.

Microwave Method: Pour the heavy cream into a microwave safe glass bowl big enough to accomodate the chocolate chips and cream with room for stirring. Add the 4 tablespoons of sweetner and stir to dissolve. Add the butter and sugar-free chocolate chips and microwave at full power for 1 minute. Let it sit for 5 minutes and stir gently with a whisk until full incorporated. Add the vanilla and brandy, stir well. Let cool, then cover and refigerate several hours until firm or over night.

  1. SHAPE: Put a piece of waxed paper on your work surface. Scoop the firm chocolate ganache from the bowl with a small dinner spoon or a melon baller and palce onto the waxed paper. Continue until the ganache is gone. If the ganache is too firm, let it warm up for 30 minutes to 1 hour before scooping. I had to use a toothpick to help get the sticky chocolate genache out of my melon baller. I’m sure a small cookie scoop would have been perfect.
  2. Roll each portion of ganache into round “truffles” – I used my hands. If you don’t like chocolate on your hands, use gloves or even sandwich bags on your hands. I weighed each portion (15g) before rolling to make sure my truffles were the same. If your truffles are too warm and soft to shape, refrigerate them for 30 minutes or until they are firm enough to handle.
  3. Finish: Once shaped, the truffles can be rolled in chopped nuts, grated chocolate, sesame seeds, coconut sprinkles, crushed freeze dried fruit, matcha powder, or unsweetened cocoa powder. Keep in an airtight container in the fridge, but serve and enjoy closer to room temprature.

NUTRITIONAL FACTS

  • Calories: 58
  • Total fat: 5g
  • Saturated fat: 3g
  • Monosaturated fat: 1g
  • Cholesterl: 10mg
  • Sodium: 3mg
  • Potassium: 5mg
  • Total carbohydrates: 7g
  • Dietary fiber: 5g
  • Protein: 1g

KETO CHOCOLATE POTS DE CREME

26 - Keto Sweet

  • Serves: 6
  • Total time: 70 minutes

When it comes to desserts, I try my best to abide by the “treat treats as treats” rule. This Keto chocolate pots de creme recipe is indeed a rare occasion.

INGREDIENTS:

  • 12 oz heavy creame 180mg
  • 4 oz dark chocolate baking chips 113g
  • 3 tablespoons Erythritol 36g
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 4 egg yolks

DIRECTIONS

  1. Prepare a sous vide water bath set to 176f (80c)
  2. Bring heavy cream to a simmer
  3. Whisk dark chocolate baking chips, erythritol, vanilla extract and salt in with cream. Remove from heat
  4. Whisk in egg yolk one at a time util mixture is smooth
  5. Transfer mixture to a pourable measuring cup to easily divide mixture
  6. Divide mixture into a six 4 ounce mason jars
  7. Screw on lids fingertip tight
  8. Place sealed jars at the botton of the water bath
  9. Cook custards for 1 hour
  10. Remove jars from the water bath using tongs. (they’re hot! watch out)
  11. Place the jars in the fridge to cool and set for a minimum of 3 hours
  12. Serve as is or topped with crem and cinnamon

NUTIRTIONAL FACTS

  • Calories: 309
  • Total fat: 29g
  • Saturated fat: 14g
  • Cholesterol: 207mg
  • Sodium: 27mg
  • Potassium: 55mg
  • Total Carbohydrates: 13g
  • Dietary fiber: 2g
  • Protein: 4g

CHOCOLATE ZUCCHINI MUFFINS

27 - Keto Sweet

  • Serves: 10
  • Total time: 30 minutes

Moist and choclaty low carb chocolate zucchini muffins make from coconut flour. These sugar free zucchini muffins are a healthy and safe snack for school lunches or the perfect keto treat.

INGREDIENTS:

  • Dry ingredients
    • 3/4 cup coconut flour (spoon into the cup measure don’t pack)
    • 1/2 cup sukrin or (swerve granulated)
    • 1/4 cup cocoa powder
    • 1 tablespoon baking powder
    • 1/2 teaspoon instant coffee granules
    • 1/4 teaspoon xanthan gum
    • 1/4 teaspoon salt
    • 5 oz zucchini, about 1 small-medium
    • 4 oz butter or 4 oz ghee
    • 1 ounce (30g) unsweetened baking chocolate
  • Wet ingredients
    • 6 large eggs
    • 1/2 teaspoon vanilla
    • 1/2 teaspoon stevia glycerite
    • 1/4 cup sugar free chocolate chips

DIRECTIONS:

  1. Preheat oven to 350 and position rack to the middle of the oven. Spary 10 wells of a 12 well standard muffin tin with baking spary. Grate zucchini, place into a colander and sprinkle with little salt. Mix thoroughly and let sit. Chop the baking chocolate into fine silvers.
  2. Measure the dry ingredients into a medium bowl and whisk together, breaking up any lumps.
  3. Melt the butter and unsweetened baking chocolate in a microwave safe bowl at 30 second intervals
  4. Add the wet ingredients to the dry ingredients in the bowl starting with the eggs. Add the eggs and mix well until incorporated. Add the chocolate and butter and mix until incorporated. With clean hands, squeeze the water out of the zucchini and add it to the bowl. Mix throughly with a hand mixer scraping down the bowl once.
  5. Spoon the batter evenly into the 10 wells, mounding slightly in the middle. The batter be thick. Lift the muffin tin a few inches off the counter and let it fall. Top with the choclate chips.
  6. Bake for 15-18 minutes depending on your oven. Check around 12 minutes. Don’t over bake. Let cool in the pan 3 minutes before removing.

NUTRITIONAL FACTS

  • Calories: 203
  • Total fat: 17g
  • Saturated fat: 9g
  • Polysaturated fat: 1g
  • Monosaturated fat: 4g
  • Cholesterol: 152 mg
  • Sodium: 302mg
  • Potassium: 143mg
  • Carbohydrates: 9g
  • Dietary fiber: 5g
  • Protein: 6g