11 Easy Keto Desserts That Don’t Taste Keto!
You don’t stop wanting dessert just because you’re eating low carb. I’ve followed keto on and off for a few years now, and trust me, I totally get it that sometimes you just really need a sweet treat! The good news is, I’ve got plenty of tried and tested choices for you! These keto desserts are the ones I actually make when I want something sweet that doesn’t taste ‘keto’ or feel like a compromise.
There’s a mix of chocolatey, fruity, creamy, and bakery-style favorites here. All simple, all satisfying, and all low carb. If you’ve ever been skeptical about keto desserts, start with one of these. I think they might just convert you, and make it feel way easier to stick to the keto lifestyle!
Make sure to check out more of my low carb favorites whilst you’re here! I think you’ll also love my keto cheeseburger soup, keto chicken pizza crust, keto cashew chicken, and keto bread buns.
Keto Chocolate Peanut Butter Mousse (4g Carbs)
This keto chocolate peanut butter mousse is rich, creamy, and completely satisfying. You’d never guess it starts with cottage cheese! Blended until smooth and silky, it turns into a luxurious chocolate treat with just the right hint of peanut butter. It’s perfect for when the chocolate cravings hit but you still want to keep things low carb.
Keto Peanut Butter Cookies (3g Carbs)
These keto peanut butter cookies prove you don’t need flour or sugar to make a seriously good cookie. Packed with healthy fats and protein from the peanut butter, they bake up soft and satisfying with that classic crisscross top. Best of all, they’re ready in about 20 minutes using simple pantry ingredients.
Keto Strawberry Jello Fluff
This keto strawberry Jello fluff is the viral TikTok recipe that’s actually worth the hype! Made with sugar-free strawberry Jello and plain Greek yogurt, it whips up light, fluffy, and surprisingly satisfying while still packing in protein. It’s sweet, creamy, and perfect when you want something that feels like dessert without blowing your carbs for the day.
Keto Chocolate Brownies
These keto chocolate brownies are rich, fudgy, and everything you want from a proper brownie. Made with almond flour, cocoa powder, erythritol, and a handful of simple pantry staples, they’re low in carbs but still deliver that classic chocolate comfort. No dry or crumbly texture here, just dense, chocolatey goodness in every bite.
Keto Banana Bread
This keto banana bread is moist, fluffy, and soft. Made with almond flour, sweetener, and eggs, it keeps things low carb while still delivering that familiar banana bread texture and flavor. Perfect for breakfast, snacking, or whenever you want something comforting without stepping outside your keto goals.
Ingredients:
- 3 cups almond flour
- 3 eggs
- 1 cup mashed banana (about 2 bananas)
- 1/2 cup erythritol
- 1/4 cup olive oil (or coconut oil or melted butter)
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions:
- Preheat oven to 350°F. Line a 9x4x3 inch loaf pan with parchment paper.
- In a bowl, whisk the mashed bananas, olive oil, vanilla extract, eggs and erythritol until well combined.
- Add the almond flour, baking soda, cinnamon, and salt. Mix until smooth. Mix until the batter is smooth and fully incorporated.
- Pour the batter into the loaf pan lined with parchment paper.
- Bake in the preheated oven for 50 minutes. For the first 30 minutes, use bottom heat only if your oven allows it. For the final 20 minutes, turn on top heat as well to help the surface finish baking and turn golden.
- Remove from the oven and allow the bread to cool.
Keto Almond Flour Lemon Bread
This keto lemon bread is light, fresh, and incredibly moist. Made with almond flour, Greek yogurt, and plenty of fresh lemon, it has that tender crumb and bright citrus flavor you expect from classic lemon bread. It’s sweet, satisfying, and I could eat this on repeat. A real lifesaver when you’re low carb but need a treat!
Ingredients:
- 2 cups almond flour
- 4 eggs
- 1/2 cup Greek yogurt
- 1/2 cup erythritol
- 2 teaspoon baking powder
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon salt
- Juice of 1 lemon
- Zest of 1 lemon
Instructions:
- Preheat oven to 350°F. Line a 9x4x3 inch loaf pan with parchment paper.
- In a bowl, beat the eggs with sweetener for several minutes until pale, fluffy and airy. Add Greek yogurt, vanilla extract, lemon zest and lemon juice. Mix until fully combined.
- Add the almond flour, baking powder, and salt. Mix until smooth.
- Pour the batter into the loaf pan lined with parchment paper.
- Bake in the preheated oven for 40-45 minutes. For the first 30 minutes, use bottom heat only if your oven allows it.
For the final 10-15 minutes, turn on top heat as well to help the surface finish baking and turn golden. Remove from oven and allow bread to cool completely before glazing. - For the glaze, mix powdered erythritol with lemon juice until smooth. Drizzle glaze in thin lines over the bread. Decorate with lemon zest or almonds.
Keto Chocolate Chip Cookies
Every keto baker needs a go-to chocolate chip cookie, and this one earns its spot! Made with almond flour and sweetener, these cookies bake up soft in the center with just the right amount of chocolate in every bite. It’s a classic recipe to have in your keto repertoire when you want something simple, reliable, and genuinely delicious.
Makes: 16 cookies
Ingredients:
- 2 1/2 cups almond flour
- 1 egg
- 1/2 cup butter (1 stick)
- 1/2 cup sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (go for dark chips or lower sugar if you want to keep the carbs as low as possible)
Instructions:
- Preheat oven to 325°F.
- In a bowl, beat the softened butter with the sweetener until light and creamy.
- Add the egg and vanilla and mix just until combined.
- Add the dry ingredients, almond flour, baking soda and salt. Mix with a spatula or on low speed until incorporated.
- Fold in chocolate chips, reserving a few for topping.
- Scoop dough using a cookie scoop and place on a baking sheet lined with parchment paper.
- Press extra chocolate chips on top of each dough ball.
- Bake for 13-15 minutes until lightly golden around the edges.
- Remove from the oven and let cool slightly before serving.
Keto Chocolate Chip Muffins
These almond flour chocolate chip muffins are soft, tender, and loaded with melty chocolate. Made with simple keto-friendly ingredients, they’re low in carbs but still feel like a proper bakery-style treat. They’re the kind of grab-and-go muffin you’ll be glad to have on hand for breakfast, snacks, or whenever a chocolate craving sneaks up.
Makes: 12 muffins
Ingredients:
- 3 cups almond flour
- 1/2 cup erythritol
- 3 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter (or any oil of your choice)
- 1/2 cup chocolate chips
Instructions:
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, mix the erythritol, butter, eggs, and vanilla extract until well combined.
- Add the almond flour, baking powder, and salt. Gently mix with a spatula until fully incorporated.
- Finally, fold the chocolate chips and mix until evenly distributed throughout the batter.
- Fill the muffin cups using a spoon and sprinkle some chocolate chips for a nicer presentation, if desired.
- Bake for 25 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before removing them from the tin.
Keto Cottage Cheese Cookie Dough Bowl
Almost too good to be low carb! Blended until smooth and creamy, then mixed with almond flour, protein powder, and sugar-free chocolate chips, it turns into a rich, scoopable dough that’s packed with protein. It’s no-bake, satisfying, and super easy to prep.
Ingredients:
-
¾ cup cottage cheese
-
2–3 tablespoons powdered monk fruit sweetener or powdered erythritol
-
1 teaspoon vanilla extract
-
1 cup almond flour
-
¼ cup vanilla protein powder (low carb)
-
½ cup sugar-free chocolate chips
-
Pinch of salt
-
Optional: 1–2 tablespoons almond milk (if needed for texture)
Instructions:
-
Blend the cottage cheese, powdered sweetener, and vanilla in a high-speed blender until completely smooth and creamy. You don’t want any curds left. It should look silky.
-
Pour the mixture into a bowl and stir in the almond flour, protein powder, and salt until fully combined. If the dough feels too thick, add a splash of almond milk until it reaches your desired cookie dough consistency.
-
Fold in the sugar-free chocolate chips, then refrigerate for 15–30 minutes to firm up before serving.
Keto Ricotta Cake
This keto ricotta cake is soft, lightly sweet, and wonderfully tender with a delicate crumb. The ricotta keeps it moist without feeling heavy, while coconut flour gives it structure without the carbs. It’s simple, not overly rich, and perfect when you want something sweet that feels a little special but still fits your keto goals.
Serves: 8 slices
Ingredients:
-
2 eggs
-
9 oz ricotta
-
1 tablespoon coconut oil, melted
-
1 teaspoon vanilla extract
-
½ teaspoon baking powder
-
¼ cup coconut flour
-
½ cup erythritol or other keto-friendly sweetener
-
½ teaspoon salt
Instructions:
-
Preheat the oven to 350°F.
-
Grease a loaf tin and line it with parchment paper.
-
In a large mixing bowl, whisk the eggs. Add the ricotta, melted coconut oil, erythritol, coconut flour, baking powder, vanilla, and salt. Mix until fully combined and smooth.
-
Transfer the batter into the prepared loaf tin and smooth the top.
-
Bake for 45–50 minutes, or until the center is set and a toothpick inserted comes out clean.
-
Cool completely before slicing and serving.
Keto Biscotti
If you’re missing that crunchy, dunk-in-your-coffee treat, this keto biscotti brings it back without the carbs! Made with almond flour and toasted almonds, it bakes up crisp and buttery with just the right hint of sweetness. It’s the perfect low carb companion to your morning coffee or afternoon tea.
Serves: About 12 biscotti
Ingredients:
-
2 cups almond flour
-
⅓ cup erythritol sweetener
-
¼ teaspoon salt
-
¼ cup + 1 tablespoon butter, melted and divided
-
1 egg
-
¾ teaspoon vanilla extract
-
¼ cup almonds, toasted
Instructions:
-
Toast the almonds at 350°F for 10–12 minutes until lightly golden. Set aside to cool.
-
Preheat the oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
-
In a large bowl, whisk together the almond flour, erythritol, ¼ cup melted butter, egg, vanilla extract, and salt until a dough forms.
-
Turn the dough out onto the prepared baking sheet and shape it into a flat log about 1 inch high.
-
Brush the top with the remaining 1 tablespoon melted butter and press the toasted almonds into the surface.
-
Bake for 20 minutes, until lightly golden and firm to the touch. Let cool for 20–30 minutes.
-
Using a serrated knife, gently slice into ½-inch thick biscotti. Reduce the oven to 300°F.
-
Place the slices back on the baking sheet and bake for another 10–15 minutes.
-
Turn off the oven and let the biscotti sit inside until fully cool and crisp.
I really hope you love these keto approved desserts! As always, if you try any of the recipes, I’d really love to hear your thoughts and feedback. Leave a comment below (it helps other readers who might be discovering these for the first time), and tag me on your pics on Instagram @slimmingviolet and #slimmingviolet.
