25 Irresistible Keto Vegan Dessert Recipes to Satisfy Your Sweet Tooth

Craving something sweet while sticking to your keto and vegan lifestyle? Look no further! This collection of 25 keto vegan dessert recipes is here to satisfy your sweet tooth without the guilt. Each recipe comes with prep and cooking times to help you plan, plus nutritional facts to keep your macros on track. Dive in and discover delightful treats that are easy to whip up and packed with flavor!

Berry Coconut Sorbet

This berry coconut sorbet is a delightful blend of fruity flavors and creamy coconut that’s sure to satisfy your sweet tooth while keeping things keto and vegan. The natural sweetness from the berries combined with the rich, smooth texture of coconut makes this dessert not just refreshing, but also a guilt-free treat that’s easy to whip up.

Perfect for warm days or as a light dessert after dinner, this sorbet requires minimal ingredients and effort. It’s a quick blend-and-freeze recipe that takes only a few minutes to prepare, making it a great choice whether you’re entertaining guests or just treating yourself.

Ingredients

• 2 cups mixed berries (strawberries, raspberries, blueberries)
• 1 cup coconut milk (full fat for creaminess)
• 1/4 cup erythritol or another keto-friendly sweetener
• 1 tablespoon lime juice
• Fresh mint leaves for garnish (optional)

Instructions

1. Blend the berries: In a blender, combine the mixed berries, coconut milk, erythritol, and lime juice. Blend until smooth.
2. Taste and adjust sweetness: Taste the mixture and adjust sweetness if desired by adding more erythritol.
3. Freeze: Pour the mixture into a shallow dish and spread it evenly. Freeze for about 4-6 hours or until solid.
4. Scrape and serve: Before serving, let it sit at room temperature for a few minutes. Scrape with a fork to create a fluffy texture and scoop into bowls.
5. Garnish: Top with fresh mint leaves if you like!

Preparation time: 10 minutes
Freezing time: 4-6 hours
Nutritional facts per serving (1/2 cup): 90 calories, 6g fat, 10g carbs, 3g fiber, 1g protein.

Chia Seed Pudding with Almond Milk

Chia seed pudding is a delightful treat that combines simplicity with nutrition. Its creamy texture and mild flavor make it a versatile base for various toppings, allowing you to customize it to your liking. This recipe is not only easy to make but also packed with health benefits, making it a perfect option for a keto vegan dessert.

This pudding offers a pleasant nutty taste from almond milk, complemented by the unique texture of chia seeds that expand and create a satisfying consistency. Plus, it’s quick to prepare—just mix the ingredients and let them sit in the fridge. In no time, you’ll have a delicious dessert that fits perfectly into your keto diet.

Ingredients

• 1/2 cup chia seeds
• 2 cups unsweetened almond milk
• 1 tablespoon maple syrup or a keto-friendly sweetener
• 1 teaspoon vanilla extract
• Fresh berries for topping (strawberries, blueberries, raspberries)
• Almond slices for garnish

Instructions

1. In a medium bowl, combine the chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to prevent clumping.
2. Cover the bowl and refrigerate for at least 4 hours, or overnight for a thicker pudding.
3. Once the chia pudding has set, give it a good stir before serving.
4. Top with fresh berries and almond slices for added flavor and crunch.

Preparation Time:10 minutes
Chilling Time:4 hours (or overnight)
Nutritional Facts (per serving):Calories: 180, Protein: 5g, Fat: 10g, Carbohydrates: 18g, Fiber: 10g, Sugar: 1g

Pumpkin Spice Keto Cookies

If you’re looking for a cozy treat that fits into your keto and vegan lifestyle, pumpkin spice keto cookies are a delicious choice. These cookies blend the warmth of pumpkin with the rich flavors of spices, offering a sweet and comforting bite that’s perfect for any occasion.

Simple to make, these cookies require minimal ingredients and can be whipped up in no time. Enjoy the delightful aroma of cinnamon and nutmeg wafting through your kitchen as they bake, and savor the soft, chewy texture in every bite.

Ingredients

• 1 cup almond flour
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1/4 cup erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon pumpkin spice
• 1/4 teaspoon salt
• 1/4 cup dairy-free icing (optional)
• Pumpkin seeds for topping (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, baking soda, pumpkin spice, and salt.
3. In another bowl, mix pumpkin puree, melted coconut oil, erythritol, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them apart. Flatten slightly.
6. Bake for 10-12 minutes, or until edges are golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
7. If desired, drizzle with dairy-free icing and sprinkle with pumpkin seeds before serving.

Preparation time:10 minutes
Cooking time:12 minutes
Total time:22 minutes
Nutritional facts (per cookie, without icing):100 calories, 7g fat, 6g net carbs, 3g protein.

Keto Vegan Cheesecake

If you’re on a keto or vegan diet, this cheesecake is a delightful treat that doesn’t compromise on flavor. With its creamy texture and nutty crust, each bite is a balance of sweetness and richness. Plus, it’s surprisingly simple to make, making it a perfect dessert for any occasion.

This cheesecake is made with nourishing ingredients like nuts and coconut, ensuring you can enjoy a guilt-free dessert. Feel free to customize it with your favorite toppings or fruit to make it even more special!

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut oil, melted
• 2 tablespoons erythritol (or preferred sweetener)
• 2 cups cashews (soaked for 4 hours)
• ½ cup coconut cream
• ¼ cup lemon juice
• 1 teaspoon vanilla extract
• ⅓ cup maple syrup (or keto-friendly syrup)
• Pinch of salt

Instructions

1. Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, mix almond flour, melted coconut oil, and erythritol until combined. Press the mixture into the bottom of a springform pan to create an even layer. Bake for 10-12 minutes until lightly golden, then let it cool.
2. Make the Filling: In a blender or food processor, combine soaked cashews, coconut cream, lemon juice, vanilla extract, maple syrup, and a pinch of salt. Blend until smooth and creamy.
3. Assemble the Cheesecake: Pour the filling over the cooled crust and spread it evenly. Place the cheesecake in the refrigerator for at least 4 hours, or until set.
4. Serve: Once set, slice the cheesecake and serve it chilled. Top with fresh berries or your choice of toppings.

Preparation Time:15 minutes
Cooking Time:10-12 minutes
Chilling Time:4 hours
Nutritional Facts (per slice, 12 slices total):Calories: 200, Fat: 15g, Carbohydrates: 10g, Fiber: 3g, Protein: 4g, Sugar: 2g.

Chocolate Peanut Butter Cups

Chocolate peanut butter cups are a delightful keto vegan treat that perfectly balance the rich flavor of chocolate with the creamy texture of peanut butter. They offer a satisfying sweetness without compromising your dietary goals, making them a popular choice for those on a keto or vegan lifestyle. Plus, they are quite simple to whip up, allowing you to enjoy a sweet indulgence in no time!

These cups have a smooth, velvety chocolate outer layer that envelops a luscious peanut butter filling. Each bite is a delightful combination of flavors and textures. Whether you’re satisfying a sweet tooth or looking for an easy dessert to impress friends, these chocolate peanut butter cups are sure to please.

Ingredients

• 1 cup sugar-free dark chocolate chips
• 1/2 cup natural peanut butter (or almond butter)
• 2 tablespoons coconut oil
• 1 tablespoon maple syrup (optional for extra sweetness)
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prepare the Molds: Line a muffin tray with cupcake liners or use silicone molds for easy removal.
2. Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until fully melted and smooth.
3. Fill the Bases: Spoon a small amount of melted chocolate into the bottom of each mold, making sure to cover the base evenly. Use a brush or spoon to spread chocolate up the sides. Place in the freezer for about 10 minutes to set.
4. Make the Filling: In a bowl, mix the peanut butter, maple syrup (if using), vanilla extract, and salt until well combined. Spoon the filling into each chocolate-cased mold, leaving some space at the top.
5. Top with Chocolate: Cover the peanut butter filling with remaining melted chocolate. Smooth the tops and tap the tray gently to remove air bubbles. Return to the freezer for another 15-20 minutes to set completely.
6. Serve: Once set, remove the cups from the molds and store them in the refrigerator or freezer until ready to enjoy!

Preparation time:15 minutes
Chilling time:30 minutes
Total time:45 minutes
Nutritional Facts (per cup):Calories: 150, Fat: 12g, Carbohydrates: 5g, Fiber: 2g, Protein: 4g

Avocado Chocolate Mousse

If you’re looking for a dessert that’s both rich and guilt-free, avocado chocolate mousse is a delightful treat. This creamy dessert combines the smooth texture of ripe avocados with the deep flavor of cocoa powder, creating a luscious mousse that satisfies your sweet tooth without the added sugar. The natural creaminess of the avocado makes it a fantastic base, ensuring that every spoonful is velvety and indulgent.

Making this mousse is incredibly simple and takes only about ten minutes of prep time. Just blend the ingredients together, chill, and you’re ready to enjoy a delicious, keto-friendly dessert that’s vegan too! It’s a fun way to incorporate healthy fats into your diet without sacrificing flavor.

Ingredients

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/4 cup almond milk (or any plant-based milk)
• 1/4 cup maple syrup or an alternative sweetener
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prepare the Avocados: Cut the avocados in half, remove the pit, and scoop the flesh into a blender.
2. Blend Ingredients: Add cocoa powder, almond milk, maple syrup, vanilla extract, and a pinch of salt to the blender. Blend until smooth and creamy, scraping down the sides as needed.
3. Taste and Adjust: Taste the mousse and adjust sweetness as desired by adding more maple syrup or sweetener.
4. Chill: Transfer the mousse to serving dishes and chill in the refrigerator for at least 30 minutes.
5. Serve: Top with fresh berries or mint leaves before serving for an extra touch!

Nutritional Facts (per serving, serves 4):
Calories: 150
Fat: 10g
Carbohydrates: 14g
Fiber: 6g
Sugar: 4g
Protein: 2g

Coconut Flour Brownies

Coconut flour brownies are a delightful treat that brings together rich chocolate flavor and a hint of tropical sweetness. They are gluten-free, low in carbs, and perfect for those following a keto or vegan lifestyle. These brownies have a soft, fudgy texture and a subtle coconut taste, making them an enjoyable dessert for everyone, whether you’re sticking to specific dietary restrictions or not.

Making these brownies is quite simple and requires no special equipment. With just a few ingredients, you can whip up a batch in no time. They satisfy your sweet tooth without derailing your health goals, making them a great option for a guilt-free dessert.

Ingredients

• 1/2 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup erythritol or your preferred keto sweetener
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup dairy-free dark chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a square baking pan (8×8 inches).
2. In a mixing bowl, combine coconut flour, cocoa powder, erythritol, baking soda, and salt.
3. Add almond milk, melted coconut oil, and vanilla extract. Mix until smooth.
4. Fold in the chocolate chips if using.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Allow the brownies to cool in the pan for about 10 minutes before slicing into squares.

Preparation time:10 minutes
Cooking time:25 minutes
Nutritional facts (per brownie, makes 16 servings):Calories: 90, Fat: 6g, Carbs: 8g, Fiber: 4g, Protein: 2g, Net Carbs: 4g.

Lemon Coconut Energy Bites

Lemon Coconut Energy Bites are a refreshing and zesty treat that’s both satisfying and healthy. These bite-sized snacks pack a punch of citrus flavor combined with the tropical sweetness of coconut, making them perfect for a quick pick-me-up any time of day. Plus, they are simple to make, requiring just a few ingredients and minimal prep time!

These energy bites are not only keto-friendly and vegan, but they also provide a burst of energy thanks to the wholesome ingredients. You’ll appreciate how easy it is to prepare them, and they’re great for meal prep or on-the-go snacking.

Ingredients

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or a keto sweetener
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon salt

Instructions

1. Combine Ingredients: In a mixing bowl, combine shredded coconut, almond flour, melted coconut oil, maple syrup (or sweetener), lemon juice, lemon zest, and salt. Stir until everything is well mixed.
2. Form Bites: Using your hands, scoop out small amounts of the mixture and roll them into balls, about 1 inch in diameter. Place each ball on a parchment-lined baking sheet.
3. Chill: Refrigerate the energy bites for at least 30 minutes to allow them to firm up.
4. Serve: Once chilled, enjoy these refreshing bites as a snack or dessert!

Preparation Time:10 minutes
Chilling Time:30 minutes
Total Time:40 minutes

Nutritional Facts (per serving, based on 12 servings):
Calories: 150
Fat: 12g
Carbohydrates: 6g
Fiber: 3g
Protein: 2g

Raspberry Lime Coconut Popsicles

Raspberry Lime Coconut Popsicles are a refreshing treat that perfectly blend tart lime, sweet raspberries, and creamy coconut. They are simple to make and ideal for hot days when you crave something cool and satisfying. With just a few ingredients, you can enjoy a dessert that fits a vegan and keto lifestyle while still tasting delightful.

The vibrant flavors combine to create a zesty and creamy popsicle that is both satisfying and guilt-free. These pops are not just a dessert; they’re a fun way to stay cool and enjoy a burst of fruity flavors. Plus, they come together with minimal effort, making them a perfect choice for a quick homemade snack.

Ingredients

• 2 cups fresh raspberries
• 1 cup coconut milk (full-fat for creaminess)
• 1/4 cup lime juice (freshly squeezed)
• 2-3 tablespoons erythritol or your preferred keto sweetener
• 1 teaspoon vanilla extract
• 1/2 cup water

Instructions

1. Blend the Ingredients: In a blender, combine fresh raspberries, coconut milk, lime juice, erythritol, vanilla extract, and water. Blend until smooth.
2. Taste and Adjust: Taste the mixture and adjust sweetness if needed, adding more sweetener according to your preference.
3. Pour and Freeze: Pour the mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4-6 hours, or until completely solid.
4. Serve: To release the popsicles, run warm water over the outside of the molds for a few seconds. Enjoy your Raspberry Lime Coconut Popsicles!

Cinnamon Sugar Coconut Chips

Cinnamon Sugar Coconut Chips are a delightful treat for anyone looking to satisfy their sweet tooth while staying on a keto vegan diet. These crispy snacks are lightly sweetened and infused with a warm cinnamon flavor, making them a perfect crunchy companion for your afternoon tea or a guilt-free dessert option. Plus, they are incredibly simple to make, taking just a few minutes of prep time and a short bake in the oven.

These coconut chips not only taste delicious but are also packed with healthy fats and fiber. They make a satisfying snack that feels indulgent without the added sugars or carbs. Whether you enjoy them on their own or as a topping for yogurt or smoothie bowls, these chips are sure to become a favorite in your kitchen!

Ingredients

• 2 cups unsweetened coconut flakes
• 2 tablespoons coconut oil, melted
• 2 tablespoons granulated erythritol or your preferred keto sweetener
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine melted coconut oil, erythritol, ground cinnamon, and salt.
3. Add the unsweetened coconut flakes to the bowl and toss until they are evenly coated with the mixture.
4. Spread the coated coconut flakes in a single layer on the prepared baking sheet.
5. Bake for about 10-12 minutes, stirring halfway through, until the coconut flakes are golden brown and crispy. Keep an eye on them to prevent burning.
6. Remove from the oven and let them cool completely before serving. They will become even crispier as they cool.

Nutritional Facts (per serving, 1/4 cup):Calories: 150, Fat: 14g, Carbohydrates: 6g, Fiber: 4g, Protein: 1g, Net Carbs: 2g.

Almond Joy Fat Bombs

Almond Joy Fat Bombs are a delightful treat that captures the essence of the classic candy bar while staying true to keto and vegan principles. With a rich chocolate coating, creamy coconut filling, and crunchy almond topping, these little bites are both satisfying and indulgent. Plus, they’re super easy to whip up, making them a go-to option for a quick dessert or snack.

The combination of chocolate and coconut offers a sweet, tropical experience, while the almonds add a nice crunch. These fat bombs are not only low in carbs but also provide healthy fats to keep you feeling full. Enjoy them as an afternoon pick-me-up or a post-dinner treat!

Ingredients

• 1 cup unsweetened shredded coconut
• 1/4 cup almond butter
• 2 tablespoons coconut oil, melted
• 2 tablespoons keto-friendly sweetener (like erythritol or monk fruit)
• 1/2 teaspoon vanilla extract
• 1/4 cup dark chocolate chips (sugar-free)
• 1/4 cup chopped almonds

Instructions

1. Prepare the Filling: In a bowl, combine shredded coconut, almond butter, melted coconut oil, sweetener, and vanilla extract. Mix until fully combined.
2. Shape the Fat Bombs: Line a mini muffin tin with paper liners. Spoon about a tablespoon of the coconut mixture into each cup, pressing it down firmly. Place an almond in the center of each cup, then cover with more coconut mixture.
3. Chill: Place the muffin tin in the freezer for about 30 minutes to set.
4. Coat in Chocolate: Melt the dark chocolate chips in a microwave or double boiler. Once the fat bombs are set, remove them from the muffin tin and dip each one into the melted chocolate, coating thoroughly. Place them back on parchment paper to set.
5. Enjoy: Allow the chocolate to harden, then enjoy your delicious Almond Joy Fat Bombs!

Preparation time: 10 minutes, plus 30 minutes chilling. Cooking time: 0 minutes. Yield: 12 fat bombs.

Nutritional Facts (per fat bomb): Calories: 150, Fat: 12g, Carbohydrates: 5g, Fiber: 3g, Protein: 3g.

Zucchini Brownies with Walnuts

These zucchini brownies are a delightful twist on classic treats, combining rich chocolate flavors with the subtle moisture of zucchini. They’re not only indulgent but also pack a nutritious punch, making them a great option for those following a keto and vegan diet.

With a simple preparation process, these brownies are perfect for both novice and experienced bakers. The addition of walnuts adds a satisfying crunch, while the natural sweetness from zucchini means you can reduce added sugars. Enjoy them as a dessert or a guilt-free snack!

Ingredients

• 1 cup grated zucchini
• 1 cup almond flour
• 1/4 cup cocoa powder
• 1/2 cup erythritol (or preferred keto sweetener)
• 1/4 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, mix together the grated zucchini, almond flour, cocoa powder, erythritol, applesauce, melted coconut oil, vanilla extract, baking soda, and salt until well combined.
3. Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
4. Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow the brownies to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Cut into squares and enjoy!

Preparation Time:15 minutes
Cooking Time:30 minutes
Nutritional Facts (per brownie):Approximately 120 calories, 10g fat, 5g net carbs, and 3g protein.

Peanut Butter Banana Ice Cream

Peanut Butter Banana Ice Cream is a delightful treat that combines the rich flavor of peanut butter with the natural sweetness of ripe bananas. This dessert is perfect for those following a keto or vegan lifestyle, as it’s made without any dairy or added sugars. The creamy texture and the nutty undertones make it a satisfying indulgence that you can enjoy any time of the day.

What’s even better is how easy it is to whip up! With just a few simple ingredients, you can create a tasty dessert that’s both nutritious and delicious. You’ll love how the flavors blend to create a refreshing ice cream that doesn’t compromise on taste.

Ingredients

• 4 ripe bananas, sliced
• 1/2 cup natural peanut butter
• 1 teaspoon vanilla extract
• 1 tablespoon almond milk (or any plant-based milk)

Instructions

1. Freeze the Bananas: Place the sliced bananas in a single layer on a baking sheet and freeze for about 2 hours or until solid.
2. Blend: In a blender or food processor, combine the frozen banana slices, peanut butter, vanilla extract, and almond milk. Blend until creamy and smooth. You may need to scrape down the sides a few times to ensure everything is well mixed.
3. Serve: Scoop the ice cream into bowls and enjoy immediately for a soft-serve texture, or transfer it to an airtight container and freeze for an additional 1-2 hours for a firmer consistency.

Preparation time:15 minutes
Freezing time:2 hours
Nutritional Facts (per serving):Calories: 180, Fat: 9g, Carbohydrates: 20g, Fiber: 3g, Protein: 4g

Keto Vegan Chocolate Cake

This Keto Vegan Chocolate Cake is a delightful treat that satisfies your chocolate cravings without the guilt. Rich and moist, it combines the deep flavors of cocoa with a hint of sweetness, making it a perfect dessert for any occasion.

Making this cake is straightforward and doesn’t require any complicated techniques. Plus, it’s gluten-free and low in carbs, so you can enjoy a slice (or two) without straying from your dietary goals!

Ingredients

• 1 ½ cups almond flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup erythritol or preferred sweetener
• 1 cup unsweetened almond milk
• 1/3 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a large bowl, mix almond flour, cocoa powder, baking soda, salt, and erythritol until well combined.
3. In another bowl, whisk together almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Preparation Time:15 minutes
Cooking Time:30 minutes
Nutritional Facts (per slice, serves 8):Calories: 150, Fat: 12g, Carbohydrates: 6g, Fiber: 3g, Protein: 4g.

Coconut Macaroons

Coconut macaroons are a delightful treat that perfectly blend the sweetness of shredded coconut with a chewy texture. These bite-sized goodies are not only satisfying but also incredibly easy to make, making them a fantastic choice for keto vegan dessert lovers. With a hint of vanilla and a light drizzle of chocolate, they become an irresistible indulgence for your sweet tooth.

The best part about coconut macaroons is that they require minimal ingredients and effort. Simple to whip up, these treats can be enjoyed anytime, whether as an afternoon snack or a dessert after dinner. Plus, they fit perfectly within a keto vegan lifestyle!

Ingredients

• 3 cups unsweetened shredded coconut
• 1/2 cup almond flour
• 1/2 cup granulated erythritol or preferred keto sweetener
• 1/4 cup unsweetened apple sauce
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup dark chocolate (sugar-free), melted (optional)

Instructions

1. Preheat the Oven: Begin by preheating your oven to 325°F (160°C) and lining a baking sheet with parchment paper.
2. Mix Ingredients: In a large bowl, combine shredded coconut, almond flour, erythritol, apple sauce, vanilla extract, and salt. Mix well until fully combined.
3. Shape Macaroons: Using your hands or a cookie scoop, form small balls with the mixture and place them on the prepared baking sheet, leaving some space between each.
4. Bake: Bake in the preheated oven for about 15-20 minutes, or until the edges turn golden brown.
5. Cool and Drizzle: Allow the macaroons to cool completely on a wire rack. If desired, drizzle melted dark chocolate on top before serving.

Preparation Time:10 minutes
Cooking Time:20 minutes
Total Time:30 minutes

Nutritional Facts (per macaroon):Calories: 130, Fat: 9g, Carbohydrates: 9g, Fiber: 3g, Protein: 2g.

Chocolate Avocado Truffles

Chocolate avocado truffles are a delightful treat that blends the creamy texture of ripe avocados with rich chocolate. These truffles are not only vegan but also keto-friendly, making them a guilt-free indulgence. The combination of smooth avocado and cocoa creates a surprisingly decadent dessert that satisfies your sweet tooth without the extra carbs.

This recipe is incredibly simple to make. With just a few ingredients, you can whip up a batch of these truffles in no time. They are perfect for snacking or serving at a party, and they keep well in the fridge, so you can enjoy them throughout the week.

Ingredients

• 1 ripe avocado
• 1/2 cup unsweetened cocoa powder
• 1/4 cup almond butter
• 1/4 cup sugar-free sweetener (like erythritol or stevia)
• 1 teaspoon vanilla extract
• Pinch of salt
• Additional cocoa powder for dusting

Instructions

1. Prepare the Avocado: Cut the ripe avocado in half, remove the pit, and scoop the flesh into a mixing bowl.
2. Mix Ingredients: Add cocoa powder, almond butter, sweetener, vanilla extract, and salt to the bowl. Use a fork or a food processor to blend everything until smooth and creamy.
3. Chill the Mixture: Place the mixture in the refrigerator for about 30 minutes to firm up.
4. Form the Truffles: Once chilled, use your hands to roll small portions of the mixture into balls. Coat each ball in additional cocoa powder for a nice finish.
5. Store and Serve: Place the truffles in an airtight container and store them in the fridge. Enjoy them cold or let them sit at room temperature for a few minutes before serving.

Preparation Time:10 minutes
Chilling Time:30 minutes
Total Time:40 minutes

Nutritional Facts (per truffle):Calories: 80, Fat: 6g, Carbohydrates: 4g, Fiber: 2g, Protein: 2g

Peach Coconut Crumble

This Peach Coconut Crumble is a delightful blend of flavors and textures that brings a taste of summer to your dessert table. With juicy peaches and a crunchy coconut topping, it’s a simple yet satisfying treat that’s perfect for warm evenings. This recipe is not only vegan and keto-friendly but also incredibly easy to whip up!

The combination of sweet peaches with the nutty flavor of coconut creates a delicious contrast, making every bite a joy. Serve it warm, perhaps with a scoop of your favorite dairy-free ice cream, for an indulgent finish to any meal.

Ingredients

• 4 ripe peaches, sliced
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons erythritol or your favorite keto sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine sliced peaches with 1 tablespoon of erythritol and vanilla extract. Spread the peach mixture evenly in a baking dish.
3. In another bowl, mix shredded coconut, almond flour, melted coconut oil, remaining erythritol, cinnamon, and salt until well combined.
4. Sprinkle the coconut mixture over the peaches, ensuring an even layer.
5. Bake for 25-30 minutes, or until the top is golden and the peaches are bubbly.
6. Allow to cool slightly before serving. Enjoy warm with dairy-free ice cream!

Matcha Chia Seed Pudding

This Matcha Chia Seed Pudding is a delightful blend of creamy texture and earthy flavors, perfect for a keto vegan dessert. It’s not only delicious but also simple to make, making it an ideal choice for anyone looking for a quick treat that satisfies your sweet tooth while keeping your dietary goals in check.

The rich matcha flavor combined with the satisfying crunch of chia seeds creates a unique taste experience. Plus, it’s packed with nutrients, making it a guilt-free indulgence!

Ingredients

• 2 tablespoons chia seeds
• 1 cup unsweetened almond milk
• 1 teaspoon matcha powder
• 1 tablespoon maple syrup or erythritol (for keto)
• 1/2 teaspoon vanilla extract
• Fresh fruit for topping (like kiwi or berries)

Instructions

1. Combine the chia seeds, almond milk, matcha powder, sweetener, and vanilla extract in a bowl. Whisk thoroughly until everything is mixed well.
2. Cover and refrigerate for at least 2 hours, or overnight, to allow the chia seeds to swell and create a pudding-like consistency.
3. Once thickened, stir the pudding again and serve it in bowls or jars, topped with your choice of fresh fruit.

Preparation Time:5 minutes
Cooking Time:2 hours (chilling time)
Nutritional Facts (per serving):Calories: 150, Protein: 4g, Fat: 7g, Carbohydrates: 14g, Fiber: 5g, Sugars: 3g.

Keto Vegan Snickerdoodles

Keto vegan snickerdoodles combine the classic flavors of cinnamon and sugar without any guilt. These cookies are crispy on the outside and chewy on the inside, making them an enjoyable treat for anyone following a keto or vegan lifestyle. Plus, they’re simple to whip up, so you can satisfy your sweet tooth in no time!

With minimal ingredients, these snickerdoodles are not just delicious but also healthy. You can easily enjoy them as a snack or dessert without worrying about your carb intake. They are sure to please everyone, whether they are keto, vegan, or just cookie lovers!

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol or any keto-friendly sweetener
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 tablespoon almond milk (or any plant-based milk)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, erythritol, baking soda, ground cinnamon, and salt.
3. Add Wet Ingredients: Pour in the melted coconut oil, vanilla extract, and almond milk. Mix until a dough forms.
4. Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and flatten slightly.
5. Bake: Bake for 10-12 minutes or until the edges are golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.

Preparation Time:10 minutes
Cooking Time:12 minutes
Total Time:22 minutes
Nutritional Facts (per cookie):Calories: 80, Fat: 6g, Carbohydrates: 4g, Fiber: 2g, Protein: 2g

Almond Butter Chocolate Chip Cookies

These almond butter chocolate chip cookies are a delightful treat for anyone following a keto or vegan lifestyle. With a rich, nutty flavor from the almond butter and a touch of sweetness from the chocolate chips, each bite is satisfying without the guilt. Plus, they are simple to whip up, making them a great option for a quick dessert or snack.

Whether you’re craving something sweet after dinner or need a midday pick-me-up, these cookies hit the spot. They combine wholesome ingredients to create a chewy texture and a delicious taste that’s hard to resist. You’ll love how easy they are to make, and they’re sure to become a favorite in your dessert rotation!

Ingredients

• 1 cup almond butter
• 1/2 cup granulated erythritol or sweetener of choice
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar-free chocolate chips
• 1 tablespoon almond milk (if needed)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond butter, erythritol, vanilla extract, baking soda, and salt until well blended.
3. If the dough is too thick, add almond milk one tablespoon at a time until it reaches your desired consistency.
4. Fold in the sugar-free chocolate chips.
5. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Preparation time: 10 minutes
Cooking time: 12 minutes
Total time: 22 minutes
Nutritional facts (per cookie): Approximately 120 calories, 10g fat, 5g carbohydrates, 2g protein, and 1g net carbs.

Mint Chocolate Chip Coconut Ice Cream

This Mint Chocolate Chip Coconut Ice Cream is a delightful treat that satisfies your sweet tooth while keeping it vegan and keto-friendly. The refreshing mint flavor combined with rich chocolate chips creates a creamy, cool dessert perfect for hot days or any time you need a little indulgence.

Not only is this ice cream easy to whip up at home, but it also features wholesome ingredients that make it guilt-free. With just a few steps, you can have a scoopable dessert that everyone will enjoy!

Ingredients

• 2 cups full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/4 cup sweetener of choice (erythritol or stevia)
• 1 teaspoon pure peppermint extract
• 1/2 teaspoon vanilla extract
• 1/4 cup dark chocolate chips (sugar-free)
• Fresh mint leaves for garnish (optional)

Instructions

1. Blend the Base: In a blender, combine full-fat coconut milk, almond milk, sweetener, peppermint extract, and vanilla extract. Blend until smooth and well combined.
2. Chill the Mixture: Pour the mixture into a container and refrigerate for at least 2 hours, or until chilled.
3. Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
4. Add Chocolate Chips: In the last few minutes of churning, add the dark chocolate chips to the mixture.
5. Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm. Serve with fresh mint leaves if desired.

Preparation time: 15 minutes | Chilling time: 2 hours | Freezing time: 4 hours

Nutritional facts (per serving, based on 8 servings): Calories: 120, Fat: 10g, Carbohydrates: 6g, Fiber: 2g, Protein: 2g, Sugar: 1g

Keto Vegan Banana Bread

This keto vegan banana bread is a delightful treat that combines the natural sweetness of ripe bananas with wholesome, plant-based ingredients. It’s moist, flavorful, and has a lovely texture, making it a perfect snack or breakfast option. Plus, it’s simple to whip up, requiring just a few ingredients and minimal effort.

Low in carbs and free from animal products, this banana bread is a guilt-free indulgence. You can enjoy it on its own or pair it with your favorite nut butter for an extra boost. Baking this bread fills your kitchen with a warm, inviting aroma that’s hard to resist!

Ingredients

• 3 ripe bananas, mashed
• 1/4 cup almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup maple syrup or sugar-free sweetener
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the mashed bananas, maple syrup, almond milk, and vanilla extract.
3. In another bowl, mix the almond flour, coconut flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the walnuts or chocolate chips if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Preparation Time:10 minutes
Cooking Time:30-35 minutes
Nutritional Facts (per slice, makes about 10 slices):Calories: 150, Fat: 6g, Carbohydrates: 14g, Fiber: 3g, Protein: 3g.

Cocoa Nib Energy Bars

Cocoa nib energy bars are a deliciously satisfying treat that perfectly blend rich chocolate flavors with the crunchy bite of nuts and seeds. These bars are not only tasty but also simple to make, making them ideal for anyone looking to satisfy their sweet tooth while sticking to their keto and vegan lifestyle.

With a delightful combination of cocoa nibs, nut butter, and a hint of natural sweeteners, these bars provide a wholesome energy boost. Perfect for a quick snack or a post-workout treat, they are packed with nutrients and flavor that will keep you coming back for more!

Ingredients

• 1 cup almond butter
• 1/2 cup cocoa nibs
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chia seeds
• 1/4 cup maple syrup (or keto-friendly sweetener)
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 cup mixed nuts (chopped)

Instructions

1. Mix the Base: In a large bowl, combine almond butter, cocoa nibs, shredded coconut, chia seeds, maple syrup, vanilla extract, and sea salt. Stir until well combined.
2. Add Nuts: Fold in the chopped mixed nuts until evenly distributed throughout the mixture.
3. Prepare Pan: Line an 8×8 inch baking dish with parchment paper and press the mixture firmly into the pan, smoothing the top with a spatula.
4. Chill: Refrigerate the bars for at least 2 hours or until firm.
5. Cut and Serve: Once set, remove from the pan and cut into squares. Store in an airtight container in the fridge for up to a week.

Preparation time:10 minutes
Chilling time:2 hours
Nutritional facts (per bar, makes approx. 16 bars):Calories: 150, Protein: 4g, Fat: 10g, Carbohydrates: 12g, Fiber: 3g, Sugar: 2g.

Cranberry Walnut Cookies

Cranberry Walnut Cookies offer a delightful balance of tartness and nuttiness in every bite. These treats are not only easy to whip up but also fill your kitchen with a warm, inviting aroma. The chewy texture from the walnuts and the sweet-tart flavor from the cranberries make them a tasty addition to any dessert table.

Perfect for anyone following a keto vegan diet, these cookies satisfy your sweet tooth without compromising on your health goals. Plus, they make for a wonderful snack any time of the day, whether paired with a cup of tea or enjoyed on their own.

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or preferred sweetener)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries (unsweetened)
• 1/2 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, erythritol, baking soda, and salt. Mix well to ensure even distribution.
3. Stir in the melted coconut oil and vanilla extract until a dough forms.
4. Fold in the dried cranberries and chopped walnuts, ensuring they are evenly distributed throughout the dough.
5. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Preparation Time:10 minutes
Cooking Time:15 minutes
Total Time:25 minutes

Nutritional Facts (per cookie):Calories: 105, Fat: 9g, Carbohydrates: 6g, Fiber: 2g, Protein: 2g, Sugar: 1g

Hazelnut Chocolate Spread

If you’re looking for a creamy, nutty spread that satisfies your sweet tooth while keeping it keto and vegan, this hazelnut chocolate spread is just the treat you need. It boasts a rich chocolate flavor balanced perfectly with the earthy notes of roasted hazelnuts. Plus, making it at home is a breeze!

This easy recipe is not only quick to whip up but also uses simple, healthy ingredients. Perfect for spreading on keto-friendly bread, drizzling over desserts, or just enjoying by the spoonful, this hazelnut chocolate spread is a delightful addition to your vegan dessert repertoire.

Ingredients

• 1 cup roasted hazelnuts
• 1/4 cup unsweetened cocoa powder
• 1/4 cup sugar-free sweetener (like erythritol or stevia)
• 1 tablespoon coconut oil
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Blend the Hazelnuts: In a food processor, blend the roasted hazelnuts until they turn into a smooth butter, scraping down the sides as needed. This may take about 5-10 minutes.
2. Add Remaining Ingredients: Once smooth, add the cocoa powder, sugar-free sweetener, coconut oil, vanilla extract, and salt. Blend again until all ingredients are well combined and the mixture is creamy.
3. Adjust Consistency: If the spread is too thick, you can add a little more coconut oil until you reach your desired consistency.
4. Store: Transfer the spread to a glass jar and store it in the fridge for up to two weeks.

Preparation Time:10 minutes
Cooking Time:0 minutes
Total Time:10 minutes
Nutritional Facts (per tablespoon):Calories: 80, Fat: 7g, Carbohydrates: 3g, Fiber: 1g, Protein: 2g.

Lemon Blueberry Muffins

These Lemon Blueberry Muffins are a delightful treat that perfectly balance the tartness of lemon with the sweetness of blueberries. Each bite is bursting with flavor, making them a refreshing option for breakfast or a snack. Plus, they’re simple to make, requiring only a few ingredients and minimal prep time.

These muffins are not only vegan but also keto-friendly, perfect for anyone looking to indulge without breaking dietary rules. The bright citrus flavor combined with juicy blueberries creates a satisfying experience that is both light and comforting.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup erythritol sweetener
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together the almond milk, melted coconut oil, lemon zest, and lemon juice.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool before enjoying.

Preparation Time:10 minutes
Cooking Time:25 minutes
Total Time:35 minutes

Nutritional Facts (per muffin):Calories: 150, Fat: 10g, Carbohydrates: 8g, Fiber: 3g, Protein: 4g