10 low-carb desserts - IG

Once upon a time, there was a hungry traveler who needed sustenance and dreamed of a dessert that wouldn’t dampen a low-carb diet. Here you have 10 possible recipes to feed such a wayward soul. From cookies to cakes, we’ve got you covered. There’s a fair amount of nutty goodness, as well as sweet offerings. Some are cool and cold; others are warm and rich. You take your pick. You’ll be able to whip up any one of these recipes in a pinch. Your local health food store can be of service when looking for specialized products for many of the recipes. More and more grocery markets are also stocking their shelves with some of these fine ingredients, making it easier to create stunning desserts that are also low-carb.[et_bloom_inline optin_id=”optin_3″]


No-Bake Pumpkin Cookies

10 Low-carb Desserts - Pumpkin

No time to bake, no problem. These handy cookies combine two favorites, especially for fall: pumpkin and pecans.


4 ounces (1 stick) butter, softened

4 ounces cream cheese, softened

¼ cup solid pack pumpkin puree

⅓ cup Swerve sweetener

½ teaspoon unsweetened pure vanilla extract

1 teaspoon ground cinnamon

⅛ teaspoon ground ginger

⅛ teaspoon ground nutmeg

pinch of salt

1 ½ cups unsweetened shredded coconut

¼ cup chopped pecans (optional)

12 pecans halves to garnish (optional)


Combine all of the ingredients (except for the pecan halves, if using) in a medium-sized bowl and mix well.

Using 2 spoons or a medium cookie scoop, scoop the dough into 12 mounds and place on parchment or wax paper on a small platter or cookie sheet.

Garnish each cookie with a pecan half if desired.

Chill until firm and serve.

Store in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.


Strawberry Icebox Pie

10 Low-Carb Desserts - strawberry icebox pie

Nothing says ‘loving’ like the taste of a sweet, little berry on your lips. Whip this up when company is coming or even if it’s just an intimate evening in.


For the crust:

6 Tbsp butter softened

¾ cup Swerve sweetener

¾ cup desiccated unsweetened shredded coconut

¾ cup superfine almond flour

pinch of salt

For the pie filling:

2 cups fresh or frozen strawberries

8 oz cream cheese, softened

¼ tsp xanthan gum or cornstarch

¾ cup Swerve sweetener

1 tsp vanilla extract

1 cup heavy whipping cream

1 Tbsp confectioners style erythritol sweetener

For the whipped topping (optional):

1 cup heavy whipping cream

2 Tbsp confectioners style erythritol sweetener

½ tsp vanilla extract


For the crust:

Preheat the oven to 350°F.

Combine the crust ingredients in a medium bowl and mix well with a fork until a dough forms.

Press into an 8-inch springform pan or pie plate.

Bake the crust for 15 minutes, or until light golden brown.

Cool until firm—about 15 minutes.

For the pie filling:

Combine the strawberries, cream cheese, xanthan gum or cornstarch, erythritol, and vanilla extract in a blender and puree until smooth.

Whip the 1 cup heavy whipping cream and 1 Tbsp erythritol until stiff peaks form.

Gently fold the strawberry puree mixture into the cream until combined.

Spoon into the cooled pie crust and chill for at least 1 hour, or freeze for at least 2 hours.

For the whipped topping:

Combine the cream, sweetener, and vanilla in a large bowl and whip with a mixer or by hand until fluffy peaks form.

Carefully spoon over the center of the pie, leaving a 2-inch border of pink showing all the way around.

Garnish with fresh strawberries if desired and serve cold.


Chocolate Macadamia Almond Cookies

10 low-carb desserts - chocolate macadamia

These couldn’t be easier to make since all the ingredients get combined to form a perfectly nutty cookie.


½ cup butter, melted

2 tablespoons almond butter

1 egg

1 ½ cup almond flour

2 tablespoons unsweetened cocoa powder

½ cup Swerve sweetener

1 teaspoon vanilla extract

½ teaspoon baking soda

¼ cup chopped macadamia nuts

Pinch of salt


Preheat your oven to 350°F.

Combine all of the ingredients and mix well with a fork or spoon until a stiff dough is formed. Do not overmix.

Line a cookie sheet with parchment paper or grease it well.

Drop by mounds approximately 1 ½ inches wide and high and flatten slightly.

Bake for 15 minutes. Remove from the oven and let cool.


Pistachio Shortbread Cookies

10 low-carb desserts - pistachio

A pretty little cookie that holds up well and can be used for a special occasion or just because. Add some green food coloring if you’re so inclined. Wicked, indeed.


6 Tbsp butter, melted

2 cups superfine almond flour

½ cup confectioner’s style erythritol sweetener

½ cup chopped pistachios

1 tsp vanilla extract


Combine all of the cookie ingredients in a medium bowl and mix well.

Form into a long roll and wrap tightly with plastic wrap.

Chill for 30 minutes.

Unwrap and slice into 1/2 inch thick rounds.

Bake at 350°F for 12 minutes or until golden brown at the edges.


Cardamom Clementine Shortbread Cookies

10 Low-carb Desserts - Cardamom Clementine Shortbread Cookies

Spice up your chai latte with a side order of these beauties. This recipe is simple and, yet, profound. Keep it with your favorites.


6 Tbsp butter, melted

2 cups almond flour

½ cup granulated sweetener

¼ tsp ground cardamom

¼ tsp clementine (tangerine) zest

2 oz 90% or greater cacao dark chocolate


Combine the melted butter, almond flour, sweetener, cardamom, and zest in a medium bowl and mix until well combined. Form into a ball and chill for 10 minutes.

Press or roll between 2 sheets of parchment paper into a 6 x 8-inch rectangle with a thickness of about 1/2 inch. Cut (but don’t separate) into sixteen 3 x 1-inch rectangles and poke with a fork to decorate if desired.

Bake in a preheated 350°F oven for 14 minutes or until slightly golden brown.

Cool and cut along scored lines into sixteen cookies.

Melt the chocolate in a narrow coffee mug in the microwave for 1 minute, then 30 additional seconds at a time until melted. Dip the bottom 1/3 of each cooking into the chocolate and place on a parchment lined surface to cool.

Sprinkle with additional clementine zest before the chocolate has completely hardened.


Minty Macaroons

10 low-carb desserts - minty macarons

The cookie comes out a cool white color and the chocolate on top makes for a nice contrast. Think thin mints on a low-carb diet.


2 cups desiccated unsweetened coconut

½ cup unsweetened almond milk

1 ½ tsp peppermint extract

½ cup granulated sweetener, such as Swerve

3 egg whites

¼ tsp xanthan gum or cornstarch

1 oz 90% or greater cacao dark chocolate


Combine the coconut, almond milk, peppermint extract, and sweetener in a medium bowl and stir well.

In a separate large bowl whisk the egg whites and xanthan gum (or cornstarch) together until soft peaks form.

Fold the egg mixture into the coconut mixture until fully combined.

Drop the dough mixture by scoop or tablespoon into 24 mounds onto a parchment-lined cookie sheet. Flatten into disks with your hand or a flat spatula.

Bake in a preheated 325°F oven for 16 minutes or until slightly firm.

Remove and cool.

Place the chocolate in a ziplock bag and melt in the microwave for 30 seconds at a time until just liquid.

Snip a tiny corner off of the bag and squeeze the chocolate out onto the cookies in a circular or zig-zag pattern. Cool and serve.


Blueberry Cheese Danish Coffee Cake

10 low-carb desserts - blueberry

Four layers of yes, yes, and more yes. This keto-inspired cake will meet your low-carb cravings.


For the cake layer:

6 Tbsp butter

⅓ cup Swerve sweetener

2 eggs

1 Tbsp vanilla extract

1 cup almond flour

¼ cup coconut flour

pinch of salt

2 tsp baking powder

¼ tsp xanthan gum or cornstarch

½ cup almond milk (unsweetened)

1 ¼ cups blueberries

For the cream cheese layer:

3 oz cream cheese

1 egg

1 Tbsp Swerve sweetener

For the streusel topping:

3 Tbsp butter

1 cup almond flour

3 Tbsp Swerve Sweetener

½ tsp lemon zest


For the cake layer:

Preheat your oven to 375°F

Cream the butter and sweetener together in a medium bowl until smooth.

Add the eggs, beating well after each.

Add the vanilla extract and mix well.

Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a separate medium bowl. Add to the wet ingredients and mix well. Pour in the almond milk and blend until smooth.

Grease a 9×9 (or equivalent) pan with butter. Spread the cake batter evenly over the bottom of the pan.

Sprinkle the blueberries evenly over the top of the batter.

For the cream cheese mixture:

Heat the cream cheese for 30 seconds in the microwave until soft. Beat with a fork until smooth. Add the egg and sweetener and beat with a fork until smooth. Pour over the top of the blueberries.

For the streusel topping:

Melt the butter in a microwave-safe bowl or on the stove. Stir in the almond flour, sweetener, and lemon zest until fully combined. Crumble over the top of the cake.

Bake the cake at 375°F for 35 minutes or until a knife inserted in the center comes out clean and the top is golden brown.


Apple Fritters

10 low-carb desserts - apple fritters

Top with a little cinnamon sugar (using a sugar substitute) and you’ve got all the makings for a special treat.


½ cup coconut flour

¼ cup granulated sugar substitute, like Swerve

2 tsp baking powder

2 Tbsp Sugar-Free Vanilla Protein Powder

¼ tsp xanthan gum or cornstarch

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp kosher salt

2 eggs

⅔ cup unsweetened almond milk

1 Tbsp butter, melted

½ cup finely chopped apples (approx ¼ inch pieces)

oil for frying


Combine the dry ingredients in a medium bowl.

Whisk together the eggs, almond milk, and melted butter in a small bowl.

Add the wet ingredients to the dry ingredients, then add the apples and stir well.

Let sit for 2 minutes.

Form into 12 tightly packed balls.

Heat about 1 inch of oil in a heavy bottomed pan (cast iron works great) until about 350°F.

Fry the fritters for 1-2 minutes per side or until golden brown and cooked through. Remove to a paper towel to drain any extra oil.


Pumpkin Crepe Cake

These slices, when served, may look a little messy, but their flavor and texture make up for it. This recipe uses the microwave to speed things up.


For the cake layers:

8 oz cream cheese, softened

8 eggs

½ cup pumpkin puree

⅓ cup granulated sugar substitute

1 tsp cinnamon

⅛ tsp ground cloves

¼ tsp ground nutmeg

¼ cup coconut flour

½ tsp baking powder

For the frosting:

8 oz cream cheese, softened

1 cup pumpkin puree

¼ cup granulated sugar substitute

1 tsp cinnamon

1 tsp vanilla extract

2 Tbsp heavy cream

pecan halves to garnish (optional)


To make the cakes, combine all ingredients in a blender or food processor and blend on medium speed until smooth. Let the batter rest for 5 minutes.

Pour about one-fifth of the batter into a greased 8-inch microwavable pan – round or square depending on your preference. You should have about 1/4 inch depth of batter covering the bottom.

Microwave for 3 minutes on high. Let cool for 2 minutes and remove to a clean the surface while you make your other layers. Repeat until you have five layers. Alternatively, you can bake it in the oven at 350°F for about 8-10 minutes or until firm.

Meanwhile, beat together your softened cream cheese, pumpkin, Splenda, and cinnamon until very smooth. Add the vanilla and heavy cream and beat until fully combined. You can do this in the blender, food processor, or in a heavy-duty mixer on high speed. Adjust the sweetness to your preference.

To assemble, place a cake layer on the dish or pan of your choice. Cover with a thin layer of frosting. Repeat until you have five layers. Frost the sides of the cake, and garnish with pecan halves, if desired.


Faux Caramel Flax Brownies

No dessert list would be complete with at least one recipe for brownies. Here’s that recipe and it’s low-carb, to boot!


2 cups flax meal

½ cup unsweetened cocoa powder

½ tsp baking powder

¼ tsp kosher salt

3 tsp stevia powder

½ cup smooth almond butter

2 eggs

¼ cup coconut oil

2 Tbsp sugar-free chocolate flavored syrup (or you can substitute another ¼ cup of cocoa powder and an additional 1 tsp Stevia or Serve mixed with 2 Tbsp of coconut oil or water)

For the caramel:

1 ½ cups smooth almond butter

6 Tbsp Torani or Davinci brand sugar-free caramel flavored syrup

2 tsp Stevia or Splenda or Serve


Preheat oven to 350°F.

In a medium bowl combine the first five dry ingredients and mix well.

In a separate medium bowl combine the almond butter and eggs, mixing until smooth. Mix in the coconut oil, followed by the chocolate syrup.

Add the dry ingredients gradually to the almond butter mixture, mixing until fully combined.

Press the “batter” into a greased 13″ x 9″ pan to an even thickness. Should be about 1/2 an inch thick. Bake for 15 minutes at 350°F. Remove from the oven and cool.

For the caramel: Combine 1 1/2 cup smooth almond butter with 6 Tbsp Torani or Davinci brand sugar-free caramel flavored syrup, and 2 tsp of Stevia or Splenda. Mix well and press onto the cooled brownies.

Cut into squares and press one on top of the other for a total of four layers per brownie. Sprinkle with kosher or sea salt.


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