Ideally, your keto diet comprises mostly animal proteins, low-carb vegetables, and healthy fats—but sometimes you have a sweet tooth that needs satisfying. Or maybe you’re going to a birthday party, graduation picnic, or other celebration, and you want to bring a treat that won’t derail your low-carb way of eating. That’s where these keto desserts come in. Typical desserts made with flour and sugar are off the menu for keto dieters due to their usually sky-high carbohydrate content. These 15 keto dessert recipes are made with keto-friendly ingredients—nut flours, coconut products, and low-carb, keto-approved sweeteners like monk fruit and stevia—that keep them low-carb and also Primal-approved. (Allulose and sugar alcohols are other acceptable sweeteners that you can sub into these recipes.) Enjoy! 15 Keto Dessert Recipes Chocolate-y Keto Treats 1. Keto Chocolate Chip Cookies (Gluten Free) Our take on the classic, so good they’ll have you asking, “Chips a-who?” Get the Recipe 2. Fudgy Keto Zucchini Brownies The zucchini adds moisture and structure to these brownies. Looking for a way to get more veggies into your kids? Look no further. Get the Recipe 3. Chocolate Peanut Butter Fat Bombs Indulge in the perfect combo of chocolate and peanut butter. Get the Recipe Keto Cake, Pie, and Baked Desserts 4. Keto Strawberry Cream Pie This pie is best made with fresh summer strawberries. It tastes like sunshine in your mouth. Get the Recipe 5. Keto Angel Food Cake Sometimes keto-friendly baked goods are dense and heavy, but this angel food cake is the light, airy treat you expect—without all the sugar and grains. Get the Recipe 6. No-Bake Keto Coconut Cheesecake Need a dessert that everyone will go nuts for whether or not they’re keto? These no-bake cheesecake bites are it! Get the Recipe 7. Keto Sugar Cookies Perfect for the holidays or any time of the year. Get the Recipe 8. Keto Donuts These require the purchase of a silicon donut pan, but once you own it, you can try all sorts of variations on this recipe: chocolate, glazed, blueberry, cinnamon—yum! Get the Recipe Frozen Keto Treats 9. Keto Salted Caramel Ice Cream This creamy treat starts with a low-carb custard base that becomes the best keto ice cream you’ve ever had. Get the Recipe 10. Keto Coffee Frozen Pops Now your morning coffee is a cool anytime refreshment. Get the Recipe 11. Keto Ice Cream Bon Bons The only thing more fun than ice cream? Ice cream you eat with your fingers, of course. Get the Recipe 12. Collagen Fuel Fudge Pops When you’re feeling nostalgic for the endless summer nights of childhood, reach for one of these fudge pops. Get the Recipe 13. Primal Keto Ice Cream Top this low-carb ice cream with a shot of espresso for a keto-friendly affogato that’s pure bliss. Get the Recipe And Now for Something a Little Different… 14. Chocolate Bacon Keto folks love bacon, and we love dark chocolate, so why not put them together? Try it once, you’ll be hooked. … Continue reading “Keto Dessert Recipes”
There’s nothing better than enjoying a fresh scone with your morning coffee or tea. Since fall is now in full swing it’s only appropriate that even morning scones have a hint of pumpkin. Not only does pumpkin mix well with spices such as cinnamon, ginger, cardamon but there are also numerous health benefits to pumpkin. Plus, this recipe for pumpkin scones calls for almond flour, making it gluten-free. If you’re looking for more texture, add chopped nuts to the scone dough like pecans or walnuts.
How to make gluten-free pumpkin scones
First, preheat your oven to 375 degrees Fahrenheit. Next, combine the milk and vinegar and let rest for about 5 minutes. While you’re waiting combine the almond flour, 5.5 tablespoons of tapioca, sugar, coconut flour, baking powder, spices and salt in a bowl. Add the cold butter to the bowl and cut the butter into the flour mixture using a fork or pastry cutter. In the end, the butter should be in very tiny pieces incorporated into the flour and the resulting flour should look like crumbly sand.
Add the milk mixture, pumpkin and vanilla to the bowl and mix together with a spatula or spoon until just combined. Let the dough rest for 2-3 minutes. Place a piece of parchment or a silicone mat on a sheet pan and sprinkle the remaining tapioca starch on it. Scoop the dough out on the pan and form it into a ball. Form the dough into a flattened round disk about an inch or so thick. Use a large knife to cut the disk into 6 or 8 sections.
Place the pan in the oven at 375 degrees for about 20 minutes. Remove the pan from the oven and use a knife to cut deeper into the slices. Place the pan back in the oven for 10 more minutes. Remove the pan from the oven again and use the knife to carefully separate the cut sections so each scone is a separate triangle so each side of the scone can be exposed to the heat in the oven. Reduce the heat to 350 degrees and continue baking for about 10-15 minutes, or until the undersides of the scones are slightly golden. Let the scones cool before handling them.
Enjoy the scones as is, or drizzle them with your choice of melted coconut butter mixed with stevia or monkfruit drops, or an icing made from powdered sugar or sugar substitute like powdered erythritol and milk.
These macadamia nut cookie bars are our take on a classic blondie recipe. Blondies have more fun, right?
Blondie bars are similar to brownies, but instead of cocoa they feature vanilla and, usually, brown sugar. We wanted ours to be a Primal, paleo, and keto-friendly dessert recipe, so these bars get their signature flavor from monk fruit sweetener and something cool and unexpected: macadamia nut butter!
Macadamia nuts are a good source of monounsaturated fats, and a quarter-cup of macadamias provides 77 percent of your daily manganese requirement and 28 percent of your copper. And don’t even get us started on their creamy texture, which makes these blondie cookie bars all the more decadent.
Next time you want to sip on something warm and comforting, try a London Fog Latte. I’ve been hooked ever since a friend encouraged me to order one at a local coffee shop. As soon as I took my first sip, I was determined to figure out how to make them myself.
A London Fog Latte is now my go-to drink whenever I need a hug in a mug. Start-to-finish, it takes about as long as brewing a cup of coffee, and you probably have all of the ingredients on hand right now.
Traditions are a big part of the holiday season for many people, but if you find yourself doing something strictly out of tradition and not because you particularly enjoy it, then it’s time for a new tradition. Or maybe, just time for a new recipe. Take pumpkin pie. It’s hard to imagine Thanksgiving without one, but too often it’s a soggy, bland dessert that disappoints. Made with a cup of sugar and white flour crust, it’s an indulgence that’s not always worth it.
But what if you broke from the traditional recipe by taking the granulated sugar and flour out—and it actually made the pie taste better? What if this new and slightly untraditional version of pumpkin pie had a buttery, crunchy crust and silky-smooth filling? Sure, you could call this new and improved version Primal Pumpkin Pie. Or, you could just call it by another name: Damn Good Pie.
With Halloween just around the corner, we couldn’t let the occasion go by without sharing a Primal treat for good fun. While we’re not promoting the usual sugar spree, a little something can feel festive especially if you’re playing host.
These nut butter cups deliver on richness (and sweetness) and offer a more natural alternative to the packaged, preservative-filled candies most will get in their pumpkins that night. Gather the little ghosts and ghouls to help you in the kitchen. This recipe is easy, fast, and family-friendly.