Satisfy Your Sweet Tooth with Keto-Friendly Desserts

INGREDIENTS:

• 2 scoops Ketogenic Shake—Chocolate
• ¼ cup raspberries
• ¼ cup coconut milk, canned
• 2 tsp. MCT Oil
• 1/2 cup water
• 3-4 ice cubes

DIRECTIONS:

1. Add all ingredients in a blender. Blend until smooth.

INGREDIENTS:

• 4 large eggs
• 2 avocados, ripe
• ½ cup (1 stick) butter, melted
• 6 Tbsp. unsweetened peanut butter
• 2 tsp. baking soda
• 18 drops liquid stevia
• 2/3 cup unsweetened cocoa powder
• 2 tsp. pure vanilla extract
• 1 tsp. sea salt (optional)

DIRECTIONS:

1. Preheat oven to 350°. Line an 8” square pan with parchment paper.
2. Combine all ingredients except sea salt in blender or food processor. Blend until smooth.
3. Use spatula to transfer batter to pan and smooth. Top with sea salt.
4. Bake 20-25 minutes or until brownies are soft and dry to the touch. Cool 25-30 minutes before serving.

INGREDIENTS:

• 8 Tbsp. (1 stick) butter
• 1/3 cup sugar-free sweetener
• ½ tsp. pure vanilla extract
• ½ tsp. sea salt
• 2 cups almond flour
• 1/3 cup dark chocolate chips

DIRECTIONS:

1. In a large bowl, beat butter until light and fluffy using a hand mixer. Add sugar, vanilla, and salt and beat until mixed.
2. Slowly beat in almond flour, then fold in chocolate chips. Cover bowl with plastic wrap and place in refrigerator 15-20 minutes.
3. Scoop dough into small balls. Refrigerate for up to one week or freeze for up to a month.

INGREDIENTS:

• 3 cups shredded unsweetened coconut
• 1 cup coconut oil, melted
• ¼ cup sugar-free maple syrup or other sticky sweetener

DIRECTIONS:

1. Line an 8” square pan, 8” x 10” pan, or loaf pan with parchment paper.
2. In a large bowl, mix all ingredients into a thick batter. Add additional syrup or water if needed to set.
3. Pour the blondie batter into the lined pan. Press firmly into place with wet, clean hands. Refrigerate or freeze until firm, then cut into bars.

INGREDIENTS:
Crust:

• 1 ½ cups almond flour
• 1/3 cup unsweetened cocoa
• ¼ cup sugar-free sweetener
• 5 Tbsp. butter, melted

Stabilized whipped cream:

• 1 tsp. unsweetened gelatin
• 4 tsp. cold water
• 1 cup heavy whipping cream
• ¼ cup sugar-free sweetener

Filling:

• 24 oz. cream cheese, room temperature
• ½ cup sugar-free sweetener
• 1 tsp. pure vanilla extract
• 1 ¼ cups peanut butter

Chocolate ganache:

• 3 Tbsp. butter
• 1 oz. unsweetened baking chocolate
• 2 Tbsp. sugar-free sweetener
• ¼ tsp. pure vanilla extract

DIRECTIONS:
Crust:

1. Mix crust ingredients together and press into 9” springform pan.

Stabilized whipped cream:

1. In a small pan, combine gelatin and cold water; let stand until thick.
2. Turn heat on low. Stir constantly until gelatin dissolves.
3. Remove from heat and allow to cool.
4. In a small mixing bowl, whip the cream with the powdered sweetener.
5. Once it’s thickened, add gelatin while beating slowly.
6. Whip at high speed until stiff. Set aside.

Filling:

1. Mix cream cheese, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined.
2. Gently fold in stabilized whipped cream.
3. Pour filling over crust and smooth with rubber spatula.
4. Refrigerate at least 4 hours or until firm.
5. Run knife along edge of cheesecake in pan to loosen, then remove springform side.

Chocolate ganache:

1. Melt butter and chocolate in a small saucepan or microwave and stir.
2. Stir in powdered sweetener and vanilla.
3. Drizzle chocolate sauce over top of cheesecake.

INGREDIENTS:

• • ½ cup butter, melted
  • 1 cup + ¾ cup almond flour
  • 16 packets stevia
  • 3 medium lemons
  • 3 large eggs

DIRECTIONS:

1. Mix butter, 4 packets of stevia, a pinch of salt, and 1 cup almond flour. Press evenly into an 8″ square parchment-lined baking dish.
2. Bake 20 minutes at 350° F. Cool 10 minutes.
3. Into a medium-size mixing bowl, add the zest of one lemon and juice of 3 lemons. Add eggs, 12 packets stevia, ¾ cup almond flour, and pinch of salt. Combine to make filling.
4. Pour the filling onto the crust. Bake 25 minutes.