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Keto Burnt Almond Fudge Ice Cream Recipe

Keto Burnt Almond Fudge Ice Cream

Everyone loves good ice cream and you can still enjoy it on the keto diet. This Keto Burnt Almond Fudge Ice Cream (made with cream, unsweetened almond milk and powdered xylitol) is chocolatey, creamy and delicious.  Looking for ice cream that is grain free, gluten free, low carb, and sugar free?  Keto Burnt Almond Fudge Ice Cream are the perfect answer!

Keto Burnt Almond Fudge Ice Cream Recipe

  • Servings: makes 10 cups
  • Difficulty: medium
  • Print

You need an ice cream maker for this recipe. I got mine for $19.95 at Wal-mart. You will also need crushed ice and rock salt.

Ingredients

  • 3 cups heavy cream
  • 2 cups unsweetened vanilla almond milk
  • 3/4 cup cocoa powder
  • 1 and 1/4 cups powdered xylitol (Xylitol is the best tasting, natural, low-carb sweetener for ice-cream. I powder my own in the blender. Warning: xylitol is toxic to dogs.)
  • 1/4 tsp plus 1/8 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup chopped, roasted, salted almonds

Directions

  1. Put all the ingredients into your ice cream maker’s inner canister.
  2. Insert the ice cream paddle into the canister, put on the lid and put the canister in the ice cream maker tub. Twist on the ice cream maker top/engine and plug it in.
  3. Layer the outsides of the canister with crushed ice and rock salt with an 8 to 1 ratio of ice to rock salt.
  4. Run the ice cream maker for 30 minutes or until the ice cream maker slows or stops. Add more crushed ice and rock salt as it melts to keep an icy, salty brine.
  5. Serve immediately for soft serve or put it in a container in the freezer overnight for a more solid ice cream.
*Note: This has about 4 net carbs per cup of ice cream.

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Keto Chocolate Pudding Recipe – Keto Mamas

Keto Chocolate Pudding

This Keto Chocolate Pudding recipe couldn’t be any easier.  All you need is a blender, 8 ingredients and presto: instant, healthy pudding ready to eat. A quick treat or even an easy go to meal for breakfast or lunch.  This Keto Chocolate Pudding recipe is very filling and is packed with healthy fat.  It is grain free, gluten free, dairy-free, low carb, and sugar free.  You will love this homemade Keto Chocolate Pudding.

Keto Chocolate Pudding Recipe

  • Servings: 1-2
  • Difficulty: easy
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Ingredients

  • 1/2 cup cream or full-fat canned coconut milk for dairy-free option>
  • 1/2 an avocado (pitted and peeled)
  • 2 Tbs monkfruit or granular stevia/erythritol blend like Splenda Naturals or 1 tsp Stevita
  • 1 Tbs protein powder (use non-dairy protein powder for dairy-free option)
  • 1/4 tsp vanilla extract
  • 3 Tbs cocoa powder
  • Pinch of sea salt or pink Himalayan salt
  • A couple ice cubes to make it cold
  • A little water to keep it blending
  • Optional: 1 tsp MCT oil

Directions

  1. Put all ingredients in the blender and blend until smooth, pausing to scrape down the sides and add a tablespoon of water at a time to keep it blending, but not too much, so it makes a nice thick pudding consistency.
  2. Serve and enjoy!
*Note: This is super rich and filling. It will literally keep you full for hours! You can use it as a dessert, but it will also easily replace a whole meal.

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Keto Cookie Dough Balls Recipe – Keto Mamas

Keto cookie dough balls

If you love eating cookie dough, but don’t want the carbs, you have found the answer in this keto cookie dough balls recipe.  These keto fat bombs made with cream cheese, coconut oil, almond butter and butter, are easy, no-bake balls of yumminess that you can store in the freezer and pull out anytime you need a little treat.  Unfortunately, we eat them so fast that there are hardly ever leftovers to store, so if this is true at your house then whip up a double batch.  I love that I can eat these little balls of decadence and still be on the keto diet.  Yum!

Keto Cookie Dough Balls Recipe

  • Servings: makes 20 balls
  • Difficulty: easy
  • Print

Ingredients

  • 4 Tbs cream cheese
  • 4 Tbs coconut oil
  • 4 Tbs butter
  • 1 Tbs almond butter
  • 1 or 2 pinches of sea salt
  • 1 tsp vanilla
  • 2 to 3 Tbs Splenda Naturals (or sweeten to taste any stevia/erythritol/monkfruit blend)
  • 6 Tbs coconut flour
  • 3 Tbs chocolate chips (Lily’s stevia sweetened or a cheaper option that has sugar but only 5 to 6 carbs a Tablespoon is Simple Truth Organics 72% cacoa, or Nestle Toll House Simply Delicious 67% cacoa, these would add about 1 extra carb per ball. *See note at the bottom.)

Directions

  1. Cream together all ingredients adding the chocolate chips last.
  2. Place tablespoon- sized balls on a plate and put in the freezer for 15 minutes or until firm.
  3. Put in a Ziploc and store in the freezer for later, if you haven’t eaten them all first.
*Note: These have less than 2 net carbs per ball if you use the cheaper sugar sweetened chocolate chips that I suggest. They would only be about 1 net carb per ball if you use the Lily’s stevia sweetened chocolate chips. Lily’s cost $9 to $12 for a 9 ounce bag verses $3.50 for the same amount of the dark chocolate Nestle Toll House Simply Delicious or Simple Truth Organic 72% cocao.

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Keto New York Style Cheesecake – Keto Mamas

Keto New York Style cheesecake

This Keto New York style Cheesecake is the real deal.  It takes longer to cook and cool, but the result is the perfect dessert for any special occasion.  I make it for birthdays and graduation, etc.  Everyone loves it and can’t believe it is diet food.

Keto New York Style Cheesecake

  • Servings: makes 31 cookies
  • Difficulty: medium
  • Print

Set oven to 320 degrees

Ingredients

Crust

  • 1/2 Cup almond flour
  • 1/2 Cup coconut flour
  • 1/4 Cup unsweetened coconut flakes
  • 1/4 Cup unsweetened coconut flakes
  • 1 Tbs. granular erythritol/stevia blend
  • Pinch of salt
  • ½ cup melted butter

Filling

  • 2 cups cream cheese
  • 3/4 Cup sour cream
  • 3/4 Cup granular erythritol/stevia blend sweetener
  • 3 whole large eggs
  • 2 tsp vanilla
  • 2 tsp fresh lemon juice
  • Zest of one lemon
  • Pinch of salt

Directions

Crust
  1. Cut to fit and place parchment paper in the bottom of an 8-inch spring form pan.
  2. Mix all ingredients in a bowl and hand press into the bottom of the pan.
  3. You can either put in the fridge while you mix up the filling or you can bake it in the oven for 10 to 15 mins for a toasted flavor.
Filling
  1. Use an electric mixer to combine all the ingredients adding the eggs one at a time while mixing for a nice, light, creamy consistency. Pour filling into spring form pan on top of the already made crust.
  2. Wrap the bottom of the pan in foil to prevent water seepage and place in a water bath in the pre-heated oven at 320 degrees to bake for 55 mins. (You can create a water bath by filling a jelly roll pan half way with water and placing the foil wrapped spring-form pan in the water to bake.)
  3. Cheesecake is done when a toothpick poked in the middle comes out clean. Can check at 45 mins and bake in additional 5 minute increments until toothpick comes out clean.
  4. Turn off the heat and leave the oven door cracked open to slowly cool in the oven for another 30 mins, so the cake doesn’t crack.
  5. Put in the fridge for an hour to cool.
  6. Top with erythritol-sweetened whipped cream and berries.

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Keto Chocolate Chip Cookies Recipe – Keto Mamas – Good for you!

Keto Chocolate Chip Cookies - Plate of Keto Chocolate Cookies

Everyone loves a good chocolate chip cookies, and you can still enjoy them on the keto diet. These keto chocolate chip cookies (made with almond flour and coconut flour) are sweet, slightly crispy on the outside and soft on the inside.  Looking for cookies that are grain free, gluten free, low carb, and sugar free?  Keto Chocolate Chip Cookies are the perfect answer!

Keto Chocolate Chip Cookies Recipe

  • Servings: makes 31 cookies
  • Difficulty: medium
  • Print


Ingredients

  • 1 1/4 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp xanthan gum
  • 1 Tbs. arrowroot or cornstarch (helps achieve a more crisp outside of cookie)
  • 1 cup butter
  • 2/3 cup of granular Lakanto Monkfruit or 1/3 cup of granular Splenda Naturals
  • 2 tsp vanilla
  • 1 egg
  • 1/2 to 1 cup chocolate chips (Lily’s stevia sweetened or Simple Truth Organics 72% cacoa. See note*)

Directions

  1. Wisk together the first 6 dry ingredients in a separate bowl.
  2. Cream together the butter and sweetener, then mix in vanilla and egg.
  3. Add dry mix to the creamed mix and incorporate.
  4. Hand mix in the chocolate chips.
  5. Scoop 31 tablespoon-sized cookies onto a parchment lined cookie sheet and flatten slightly.
  6. Bake at 375 degrees for 12 minutes.
  7. Cool completely and enjoy!

*Note: It only has 1 net carb per cookie before you add the chocolate chips. If you are using a stevia-sweetened chocolate like Lily’s or a home-made chocolate (melt unsweetened chocolate and add cacoa butter and stevia, erythritol, or monk-fruit) then it will only be about 1.5 net carbs a cookie. But if you use a dark chocolate semi-sweet chip like Simple Truth Organic 72% cacao dark chocolate chunks, then it raises the net carbs to 3.5 a cookie because there are 5 net carbs in a tablespoon of chips, still one of the lowest ones I’ve found that are sugar sweetened. I end up going this route because it costs me $3.50 for a 10 ounce bag of Simple Truth Organics instead of $12 for a 9 ounce bag of Lily’s. You can always cut the chips to a 1/2 cup and then the net carbs would be 2.25 a cookie.

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