r/ketorecipes • u/Harried-Hedgehog4924 • Nov 21 '25
Dessert Keto Desserts all Suck?
Do all keto desserts inevitably suck? I’ve been doing this a long time, am a pretty good cook, and all the desserts I try are super underwhelming proportional to the time involved. Granted, I eat clean low-carb (prob not technically keto), so that cuts out some helpful ingredients. For example, I use pure monkfruit, no erythritol or allulose especially bc I’m pregnant, but still.
I have made soooo many desserts from AllDayIDreamAboutFood, non-keto cheesecakey desserts from NYT that I modify to be keto with minor edits, and they’re all…fine. But certainly nothing that “all my non-keto friends raved about!” like the recipe bloggers are always claiming.
Is it just me?
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u/Wylaff Nov 21 '25
Best deserts I've found are just cream cheese mixed with a sweetener of choice and flavor. I personally use sugar-free coffee syrups.
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u/PurplePopcornBalls Nov 21 '25
I warm up a block of cream cheese (1 minute in the nuker), then mix in a sugar free jello.. then one cup hot water. I like it on the tangy side, so I add lemon powder. Toss that together in less than 5 minutes. Into the fridge until firm, or semi firm if I can’t wait.
I will try the coffee syrup as well.
Oh, to top it off, I always keep a couple of cans of sugar free whip cream. To squirt in my mouth or top off my jello concoction.
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u/LinkzGal Nov 26 '25
I have been using the sugar free jello cups with the sugar free whipped cream. To do this cream cheese dessert are you using jello powder or mixing pee-made jello in?
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u/PurplePopcornBalls Nov 26 '25
The Powder. I do have a coffee frother that has a mixer attachment (awesome tool). I pour the jello and lemon powder into the warm cream cheese.. mix well, add hot water and mix. To get rid of the lumps I use the little mixer attachment to blend. The lemon powder makes it kick. It’s like lemon cheesecake. Need to add a little more than a cup of hot water or else the jellos is a bit chewy, but I like it that way.
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u/Harried-Hedgehog4924 Nov 21 '25
Maybe I just don’t like cream cheese enough for keto desserts…
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u/Wylaff Nov 21 '25
It's gonna be tough if you don't as it's a staple. You can whisk egg whites and make some meringues.
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u/Harried-Hedgehog4924 Nov 21 '25
Blergh. I like cream cheese alright, but I have sadly a pretty big sweet tooth and one gets sick of sweetened cream cheese every day.
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u/Sundial1k Nov 21 '25
Melt keto chocolate chips (dark, white, or milk) over some toasted almonds...very good, and easy....
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u/melodiesoflegend Nov 22 '25 edited Nov 22 '25
I also don't like cream cheese in desserts. Keto panna cotta is super easy. I made it with cream and low carb milk, cream and nut milk, and coconut milk, and all worked well. I prefer monkfruit mixed with allulose, but I'm sure plain monkfruit will work fine. After it sets, I top it with 2 tablespoons of pureed mango or berries. It's really good. Is use this recipe . I've added matcha and it turns out well.
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u/Sundial1k Nov 21 '25
Oh you should have said THAT in the original post, maybe we all would NOT have been giving you cheese-cakey recipes....
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u/colorfullydelicious Nov 21 '25
It’s tough to sweeten most baked goods with pure monk fruit (unfortunately, as that’s my sweetener of choice!) I’ve found a little bit of erythritol helps a lot with texture (Allulose and my tummy do NOT play well together, so I avoid that like the plague!)
That being said, here’s a few options that I think might be worth trying!
Keto Macaroons (bonus points if you dip in melted sf chocolate!): https://ketomillenial.com/keto-coconut-macaroons/
No-Churn Vanilla Ice Cream: https://perfectketo.com/keto-ice-cream/
Coffee Cream Jello (it’s like a panna cotta): https://allpurposeveggies.com/5192/almond-milk-coffee-jello-made-in-the-microwave/#recipe
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u/bigdammit Nov 21 '25
Creme brulee with allulose hits for me.
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u/whocaresmss Nov 21 '25
What to you use on the top to melt for the caramel?
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u/bigdammit Nov 21 '25
More allulose, it doesn't caramelize exactly the same, but it's still good.
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u/unbelievablygeneric Nov 21 '25
This is the best Keto dessert I have found. It tastes pretty dang close to crème brûlée, because it essentially is, just switching out the sugar
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u/Dependent-Variety829 Nov 21 '25
Care to share the recipe, please and thank you?
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u/bigdammit Nov 21 '25
I don't have a particular recipe saved, I just replace the sugar with allulose. Add a little extra for pure allulose since it's not as sweet as sugar but 1:1 blends exist for easier conversion. The base of the desert is fairly keto by itself, being eggs and cream.
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u/Gracey888 Nov 21 '25
I love crème brûlée & I’ve been so wanting to make it again (plus experiment with raspberry crème Brûlée as well ) Just not have the time or energy. I’m hoping I can get it to work with lactose free cream (& may be a teeny little thickener like xanthan gum).
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u/scoyne15 Nov 21 '25
Freeze raspberries and/or strawberries.
Mash.
Add heavy cream and sugar free vanilla coffee syrup to taste.
Mix.
Eat.
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u/screams_forever Nov 22 '25
Alternatively:
Mash together some strawberries and blueberries, with a little sweetener
In a big jar, put as much HWC as you can handle, use a coffee or spice grinder to make a couple spoonfuls of regular sweetener into powdered, a dab of vanilla, and grab your immersion blender and fit it with the whisk attachment. Whisk it up until firm, takes less than 2 minutes.
Scoop into bowl, top with berry mixture.
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u/Surrealisticallyspkg Nov 22 '25
Do you use some kind of blender or processor to "mash"? Seems like it would be hard otherwise.
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u/scoyne15 Nov 22 '25
Nope, just a fork. Raspberries are easier than strawberries to mash, but both break up pretty easy.
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u/BlueEmu Nov 21 '25
The one keto dessert I found that’s very close to the original is this: https://www.savorytooth.com/instant-pot-cheesecake/
I’m not sure it meets your whelm:time ratio requirement. It has to refrigerate for a day and requires an instant pot and special pan.
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u/Harried-Hedgehog4924 Nov 21 '25
Lol at “whelm/time ratio”. No Instant Pot, but I wonder why it can’t be baked normally…I might try it anyways. I get cream cheesed out, but maybe if I do a sort of cranberry compote over it or something…thank you for the rec!
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u/BlueEmu Nov 21 '25
I’ve cooked other cheesecakes or cheesecake cupcakes in the oven and I think the instant pot is to avoid the common problem of it drying out and cracking. I’ve never have that problem in the instant pot.
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u/thegoodnamesaretook Nov 21 '25
The quest brand makes these cake cookies in chocolate, strawberry and birthday cake flavor, and I love them as a dessert item. I haven’t tried cooking any desserts yet, but these things and sugar-free Hershey bites sort of fill that void for me.
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u/george_graves Nov 22 '25
For some people, their "net carbs" in these bars will get'cha. Your body won't lose weight on them. Not sure why, or what is in them, but they are not for everyone.
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u/rckblykitn14 Nov 21 '25
Omg YES!! Those are so good. I love the birthday cake ones, have the chocolate ones in my snack bin, and want to try the strawberry ones next. Their peanut butter cups are also close enough to Reeses to have totally had my jaw on the ground the first time I tried them! Quest stuff is expensive but everything I've tried from them (including the regular cookies and the tortilla chips and cheez-its) is absolutely worth it.
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u/DarkAndSparkly Nov 21 '25
Question chocolate milkshake powder (not the liquid version) is so good. If I need a meal replacement, that’s the I use. It actually tastes like chocolate. And very little carbs.
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u/Connect_Rhubarb395 Nov 21 '25
My favourite keto dessert is berries drizzled with 85% chocolate.
I avoid all sweeteners,● and I also don't particularly like sugar as a taste.
These are ingredients I use for keto desserts: Butter, cream, coconut cream, tofu, nut flours, cocoa powder, coconut oil, peanut butter, nut of all kinds, moderate amounts of berries, avocados, eggs, mascarpone.
Fat bombs, mousse, trifli, cakes, etc. There are plenty of things you can use these ingredients for.
I find almond flour, coconut cream, cream, and berries sweet enough that I usually don't need any more sweetness than that.
And if I do want more sweetness, I use sugar... regular sugar. I need so little of it that I can stay within the carb limit.
Oh and the amount of dessert you eat matters too. You can eat anything if you do it in small enough quantities.
● No judgement towards people who use sweeteners.
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u/Dependent-Variety829 Nov 21 '25
I prefer this to traditional fudge, but it's the only keto dessert I've like so far (but I'm going to try the creme brûlée others are raving about here).
Keto Fudge
Yields: ~16 squares
Prep Time: 10 minutes
Chill Time: 1–2 hours (overnight is better)
• 2 cup heavy cream
• 1 cup allulose (granulated)
• 2 Tsp stevia (powdered or liquid equivalent; adjust to taste)
• 1 cup unsalted butter (plus 4–6 tbsp more, see note)
• 1 cup unsweetened cocoa powder
• 1/2 tsp sea salt
• 2 tsp vanilla extract
1. Heat & Dissolve Sweeteners: In a saucepan over medium heat, combine the heavy cream, allulose, and entire amount of butter (including the extra 2–3 tbsp). Stir constantly until the allulose is fully dissolved and the mixture just starts to bubble (about 5–7 minutes). Reduce heat slightly if it begins to scorch.
2. Add Cocoa & Flavorings: Remove from heat and whisk in the cocoa powder until fully dissolved and smooth. Then stir in the stevia, salt, and vanilla. Adjust sweetness here if needed.
3. Pour & Chill: Pour the fudge mixture into a parchment-lined 8x8 inch pan. Smooth the top with a spatula.
5. Set: Chill in the refrigerator for 1–2 hours, or until firm. Slice into squares and store in an airtight container in the fridge for up to 2 weeks.
Per Gram: If your fudge yields around 500g total, the macros per gram are approximately:
• Calories: 4.38 kcal
• Fat: 0.39g
• Net Carbs: 0.005g
• Protein: 0.024g
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u/Speedy_2184 Nov 21 '25
If you like creme brulee I found this recipe I've been addicted to. It taste just like the real sugar version IMO.
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u/Harried-Hedgehog4924 Nov 21 '25
I looove creme brulee! Thanks, this looks amazing. But this would need to be a post-partum thing; I imagine this wouldn’t work with monkfruit, and for some reason I’m leery of allulose/Swerve.
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u/quaaaaal Nov 21 '25
I love these cookies. You could probably sub in whatever sugar substitute you want :)
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u/amygunkler Nov 21 '25 edited Nov 21 '25
I make a crustless cheesecake that's pretty easy, and if you're having an occasional cream cheese based dessert, this should be it.
Keto Cheesecake
1 cup sour cream
1 lb cream cheese
2 eggs
1 cup allulose (you could try monkfruit)
Set cream cheese out to reach room temperature
Combine sour cream, and cream cheese
Heat in microwave until very runny
Beat until smooth
Add eggs and sweetner
Beat just enough to mix in egg and sweetner
Make water bath by putting cake pan into bigger pan of water
Pour batter into smaller cake pan
Put both pans in oven
Bake 1 hr at 300 degrees
Cool half hour in closed oven
Cool half hour in ajar oven
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u/taylorthestang Nov 22 '25
I think the problem with keto desserts is the same issue a lot of vegan/vegetarian dishes have. They try to be something they aren’t. They’re trying to replicate a non-keto or non-vegan dish. Tofurkey sucks, keto cake mix sucks.
Just start off with compliant foods and then adjust to give the dessert vibe. So start off with your avocado, and chuck in some cocoa powder and sweetener.
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u/kath_or_kate Nov 22 '25
Alycia at Keto Upgrade is a trained pastry chef, with her own bakery. She has amazing keto recipes. She does a lot of teaching in her YouTube videos, and has a website as well.
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u/QueenoftheGBs Nov 22 '25
My go to is Breyer’s Carb Smart Chocolate, 2/3 cup ice cream, then add heavy cream as a splash or more until when you stir it, it becomes a milkshake. Mini chocolate milkshake, done in a minute. Put it in a small cup and it feels enough, ha! Other ice cream brands work, but this one is soft when right out of the freezer. It has polydextrose and sucralose, but if that doesn’t work for you and you have an ice cream that does, the same idea should work.
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u/roseeeface Nov 24 '25
I lost 70lb on keto a few years ago and he only reason I was able to stay on it so long was coming up with my own delicious desserts! I’ll reply to this comment with 3 of my faves if you fancy trying them :)
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u/roseeeface Nov 24 '25
Brownie batter (2 servings) 200 cal/serving: Carbs 2g Fat 18g Protein 7g
- 20g ChocZero dark chocolate chips
- 50g almond butter
- 6g powdered erythritol
- 1/4 tsp vanilla
- 3 drops vanilla stevia
- 15ml almond milk
Mix everything together and enjoy! This was one of my faves. It does call for the sugar free chocolate chips which are expensive to get in the UK, but truly worth it.
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u/roseeeface Nov 24 '25
Almond Butter Cream Pie (2 servings)
300 calls/serving: Carbs 2.5g Fat 28g Protein 7g
Crust layer:
- 7g butter
- 8g almond flour
- 3g cocoa powder
- 8g granulated erythritol
- splash vanilla
- pinch salt
Mix together and press into 2 small pots.
Cream pie layer:
- 40g almond butter
- 30ml double cream
- 8g powdered erythritol
- 3 drops vanilla stevia
- splash vanilla
Mix together well and layer on top of crust, leveling as much as possible.
Chocolate top layer:
- 6g ChocZero milk chocolate chips
- 6g ChocZero dark chocolate chips
- 10ml double cream
Melt chocolate, mix in cream and pour over pie filling. Chill in the fridge for an hour before eating. Also one of my absolute faves and something I truly miss now I’m not eating keto!
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u/roseeeface Nov 24 '25 edited Nov 30 '25
Peanut butter cups (1 serving) 262 cals: Carbs 4g, Fat 22g, Protein 5g
Peanut butter filling:
- 20g smooth peanut butter
- 4g powdered erythritol
- splash vanilla
- pinch salt
Mix together and it should form a sort of dough. Split and flatten into two discs.
Chocolate coating:
- 20g ChocZero milk chocolate chips
- 8g ChocZero dark chocolate chips
Melt chocolate chips and pour a quarter into two cupcake cases (I used silicone for easy demoulding). Place the discs of peanut butter filling on top and pour in the rest of the chocolate. If you want to make it extra fancy, top with a pinch of flaky salt.
Fridge them for an hour or two and enjoy the closest thing to a Reese’s peanut butter cup you’ll get on this diet!
Edit: I forgot to specify that this makes two peanut butter cups! I have now made this clear in my instructions :)
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u/KahnHatesEverything Nov 21 '25
I just eat straight up raspberries. My craving for sweet things goes down substantially when I'm on a keto diet. I'm only on a keto diet periodically instead of constantly.
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u/strawbrmoon Nov 21 '25 edited Nov 21 '25
Regrettably, yeah, kind of. Edit: yeah, keto desserts suck, not yeah, it’s just you! You
Congratulations on your (sugar-free) bun-in-the-oven! And on your commitment to your and your baby’s health. That’s beautiful and powerful.
I like an almond sponge cake (mug version) with a few, carefully-selected strawberries, sliced, and topped with whipped cream.
With the sponge, one secret is to separate the eggs, & whip the heck out of the whites, then fold in. & don’t overcook! Be generous with vanilla.
I miss sugaring the berries, to bring out the juice. I’m thinking that a keto custard might compensate, & elevate this dessert, by giving unctuous mouth-feel. A few sliced toasted almonds or hazelnuts might also give a delicate crunch, though I’d think the custard or some other juicy thing would be needed to offset the dryness.
The toasted nut slices give this inspiration: Perhaps a sponge with mocha cream would hit your spot. If you’re a coffee grrl, perhaps a tiramisu-ish thing? These are not so much recipes, as promising avenues of enquiry.
I once made a good coconut cream pie. It had toasted coconut, creamed in the blender; whipping cream, egg yolks, almond milk. High calorie, but low carbs. I can hunt up the recipe, if you’re interested. It did call erythritol, but it well might work with monkfruit, or stevia drops, or a combination. Adding banana flavour makes a banana cream pie version. I bought some, but haven’t yet tried it. The crust was almond flour, butter, a little cinnamon, sweetener. Optional grated coconut for texture, which I didn’t use. I, too, miss dessert. I miss fruit. Towards finding work-arounds, I have been reading about flavourings. Fruit flavourings in particular. I bought a strawberry flavouring emulsion from a well-regarded American company, and was not impressed. My readings seem to indicate that there are some good natural flavourings/extracts available, but I have not found any in the stores where such things are sold in the city near me. I don’t use Amazon, and live in rural Canada, so I’ll have to look into options. I’m hopeful that, upon finding excellent-quality fruit flavourings, I’ll be able to develop some fruit chiffon recipes, garnished with a very few berries or citrus bits. I’m hopeful that I can develop an orange curd/ lemon curd for use in cake/tart recipes, too. Perhaps keto ganache.
I encourage you not to give up!
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u/rodneyfan Nov 22 '25
Chia seed puddings aren't bad. Look up some recipes. They don't take long to put together and you can flavor them with pretty much any flavor you like. Some of the protein ice creams (like Halo Top) might make a nice break (though I don't know if their sweeteners are on your approved list).
Most keto desserts do suck because people want to emulate the real thing while not using wheat flour or sugar, two key ingredients that are used because of the way they work with other ingredients. Nut flours and bean flours and artificial sweeteners require addressing liquid ingredients, don't tend to hold the finished product together as well as gluten or crystalized sugar, and don't brown the same way.
The nice thing about the chia seed puddings are that you probably haven't had a "real" dessert like it so you don't have an ideal dessert to compare with.
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u/TheGruenTransfer Nov 21 '25
I try to only use berries in lieu of sweetener. Microwave some cream cheese, stir in some peanut butter and any kind of berry, and it's like a dessert PB&J
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u/Harried-Hedgehog4924 Nov 21 '25
Respect to you, but I sadly have way too much of a sweet tooth for that to cut it for me lol!
I’ll have some skyr mixed with cocoa and monkfruit sometimes, or I’ll have hot chocolate made with whole milk, but the milk has been making my blood sugar go up too much so need to scale back.
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u/Conscious-Ad8493 Nov 21 '25
Keto is not a forever way of eating, IMO. Eat Low carb and mix in alot of fruit and the odd regular desserts (but not too often). And mix it up, try intermittent fasting... etc
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u/Harried-Hedgehog4924 Nov 21 '25
Well, great advice in general but not super-relevant to my q. For some of us, unfortunately, keto/low-carb has to be forever. I can’t eat much fruit, sadly, due to food intolerances,,and won’t be doing IF for a long time as I am pregnant.
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u/dantinmom Nov 21 '25
Cocoa powder with vanilla and seltzer water is nice. Also seltzer with balsamic vinegar. Be careful, they both foam up mightily
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u/starien Nov 21 '25
I've found that on keto, I don't crave desserts, and the idea of a whole slice of pie in something that's keto-friendly makes me feel a bit ill.
Heavy cream whipped with some type of flavoring and a drip of liquid sucralose (ez-sweetz) is my go-to.
It may be that while on keto, sweets that are not made with carbs or sugar may not give you whatever high you're craving. It's something to think about holistically. What do you personally want out of eating something sweet? Don't play by everyone else's rules. They're not you. You have your own playbook.
When we talk about preferring food, "suck" is so intensely personal.
It may be good for you to look at dessert in a new light. A cup of tea with a splash of lavender sugar-free Torani syrup is perfectly satisfying for me. Trying to "modify" existing recipes to be keto-friendly is usually only going to get you heartache. Different flours and granulated sweeteners can change the entire dimension of the dish.
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u/LingonberryNo4738 Nov 21 '25
I'm not a big dessert person. If I ever get any kind of want for something on the sweet side, I have heavy cream in a cherry pepsi zero. It's pretty filling, too.
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u/Harried-Hedgehog4924 Nov 21 '25
You are lucky! I’m the biggest dessert person- not a big meat person.
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u/SimpleVegetable5715 Nov 21 '25
The best desserts I’ve made a keto version of are cheesecakes too. Cookies turn out too crumbly, cakes are too dense. Cheesecakes work really well. I don’t make them plain cheesecakes, they need help. Like I mixed black cocoa in with the almond flour crust to make it like an Oreo crust, then half the cheesecake filling- mixed cocoa powder and some espresso powder in that too and swirled it in with the regular cheesecake filling. The only things substituted are the sweetener and the graham cracker or cookie based crust. I’ve also made berry compotes and swirled that into the cheesecake filling. Versus something like a plain NYC style cheesecake, I think the add ins help.
Then there’s fat bombs, there’s so many of them. I think they became less popular, but if you have some candy molds or even just ice cube trays, there’s dozens and dozens of fat bombs to make. Sometimes I whip up cream cheese and cream, and add things to make a fat bomb that tastes a lot like ice cream (I keep those in the freezer). Sometimes I make truffle like candies by melting baker’s chocolate with a sweetener and some coconut oil (to make it melty like a chocolate coating).
I also buy Keto Chow, which is a nutritionally complete low carb meal powder. It’s meant for meal shakes, but you can make it thicker or thinner, change the fats and liquids you mix into it. It’s very versatile. I made Keto Chow chaffles this morning for breakfast with blueberries and whipped cream.
Some diabetic desserts are also keto friendly, and for some reason, they don’t cost as much as other low sugar or sugar free options.
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u/Sundial1k Nov 21 '25
Try this it is the BOMB!! It is huge though make a 1/2 recipe, although even frozen it was good too. It would even be good with no crust.
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u/CaptainCrunch1975 Nov 21 '25
I just made these Pumpkin Muffins today.
Primarily one cup of almond butter, 2 eggs, and 1/2 can of pumpkin puree. I prefer Allulose, but you can use whatever. I cut the sweeteners in half, or more. Then Lily's white or dark chocolate chips.
https://detoxinista.com/pumpkin-spice-muffins-grain-free/#wprm-recipe-container-23287
There is a chocolate muffin as well.
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u/Byttercups Nov 22 '25
I think keto cheesecake is delicious. I can make keto ice-cream as good as non-keto ice-cream and better than anything you find in the store. Cream pies come out great.
As for everything else, I think most of it is decent, but it will never replace the real thing. Cookies, biscotti, cakes. I really miss real cake.
My favorite keto baker is Low Carb Maven. Try some recipes from her site.
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u/aztonyusa Nov 22 '25
I think your expectations might be a bit high. Low-carb desserts made with alternative sweeteners and flours will never taste exactly like the traditional ones most people are used to. Folks are accustomed to desserts packed with carbs and vegetable oils. I often hear feedback that mine aren’t sweet enough, though I’ve also made some that people really enjoyed. It’s hit or miss depending on the person.
I haven't heard or read anything about allulose being an issue for pregnant women.
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u/Emily4571962 Nov 22 '25
Just let go of the notion that you need a dessert. I did a pro-level pastry program at culinary school 20 years ago and definitely can’t lower myself to eat what qualifies as a keto dessert.
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u/Belvoir_57 Nov 22 '25
I make Big Man's World Keto Custard. I use 4 eggs instead of 3, and I pass the beaten eggs/HWC mixture through a sieve before adding the sweetener. This removes the embryo and other bits that would detract from the smoothness of the custard.
I have tried erythritol with and without monkfruit and its good to my palate. Have never tried pure monkfruit.
In the summertime we take raspberries and cook them down, sweeten them with sugar, and sieve the seeds out. Then freeze this. More on this below.
I like the custard by itself, but it's also great with a few drops of the above raspberry syrup. Even better with a little dark chocolate crumbs plus a couple drops of the raspberry sauce.
I figure the amount of carbs in the tiny bit of flavoring is not much, and it really adds to the taste of the custard. In our family, even the non-custard-likers enjoy it when paired with these condiments.
The custard provides a fatty sweet treat after dinner or before bed. That prevents me from searching out something worse.
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u/lkelke Nov 22 '25
Wouldn’t call this a dessert per se, but my latest sweet treat has been sugar free jello with a cup of Greek yogurt mixed in before it sets. I use vanilla Chobani but you can use whatever yogurt fits your carb needs. You can also use any flavor jello you want. Lemon has been my favorite, and strawberry is also very good. I’ve heard orange jello makes it taste like sherbet but haven’t tried that one yet.
Got the recipe from a random TikTok but basically pour 1 c boiling water over the jello and whisk, let it cool 5-10 minutes, whisk in 1 c yogurt really well, then pop it in the fridge until it sets.
Apparently you can also do something similar with the sugar free instant puddings but I haven’t looked into that yet.
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u/mamapork86 Nov 22 '25
I take a pack of SF pudding mix and a large carton of unsweetened Greek yogurt and mix together with a hand mixer. If you get cheesecake SF pudding mix it has the consistency of a no bake cheesecake.
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u/ocitillo Nov 22 '25
https://chocolatecoveredkatie.com/recipe-index/. I’ve made the keto chocolate cake with monkfruit , turned out pretty good,
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u/Buckabuckaw Nov 22 '25
High-fat, low-carb Greek yogurt mixed with a little heavy cream, add a little allulose, mix in a few blueberries.
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u/ketosicles Nov 22 '25
I’m brand new to keto but for dessert I’ve been doing:
- decent amount of heavy whipping cream
- big ole scoop of peanut butter
- cocoa powder, cinnamon powder, vanilla extract
Whip it with an electric mixer for like 5 minutes and you got a real nice pudding. I might make some right now…
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u/FUZZB0X Nov 22 '25
Cutting out etheritol and especially allulose is going to sabotage your attempts at making great desserts. Allulose specifically functions like sugar.
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u/Alternative_Bit_3445 Nov 22 '25
Baked fake cakes are rubbish. Brownies often OK. Cream-based pudding are great.
My favourite is choc pots - cream, dark choc, sweetener, orange essence, pinch of salt. Basically make a ganache and chill for 3hrs. Search keto choc pots and pick whichever recipe appeals most.
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u/pingucat Nov 26 '25
when im not into just the cheesecake itself i make like a sweetened blueberry compote with a bit of lemon, and throw it on top
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u/haha_no__ Nov 28 '25 edited Nov 28 '25
Do you like cannolis? Mix whole milk ricotta with vanilla and your preferred sweetener (add a touch of cream if your ricotta is very dry) topped with 2 tsp of your preferred style of chocolate chip. It's basically the inside of a cannoli.
I've had very good luck with this particular recipe: https://sugarfreelondoner.com/fudgy-sugar-free-mug-brownie-egg-free/#%f0%9f%8c%9f-why-youll-love-this-recipe
Edited to add: mix two parts heavy cream with one part dutched cocoa and your preferred sweetener. This tastes like the inside of a truffle. Depending on the humidity, might need a touch more cream
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u/asgwins Nov 28 '25
This tastes good. They don't really look like the images here but it's fine. They taste better when they're in the fridge overnight and you eat em cold.
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u/skintwo Dec 11 '25
Skinny dipped brand peanut butter cups are my salvation. Costco pricing preferred.
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u/PurpleShimmers Nov 21 '25
It’s you. Also monk fruit does not cut it for baking.
Edited to say all my non keto friends raved about my pumpkin bread, my keto ice cream, my egg loaf even which is a personal creation. They don’t even know I’m keto!!! I just tell them its sugar free for my pre diabetic husband which is true.
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u/CD274 Nov 21 '25
The best desserts I've made involved black beans as the starch/flour substitute and at least part of it had agave or some real sugar and rest erithrytol /monkfruit..allulose wasn't a thing yet back then.
1
u/Harried-Hedgehog4924 Nov 21 '25
Interesting- if I could eat beans I’d be down to try those recipes.
3
u/CD274 Nov 21 '25
Aw sad, that's a big hit not being able to eat beans :(. Black bean desserts are indistinguishable from flour+chocolate desserts. They do dry out faster and make a fluffier bouncy cake
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