For those embracing a ketogenic or low-carb lifestyle, the temptation of sugary treats can be a significant hurdle. While store-bought keto desserts may leave much to be desired, the good news is that creating satisfying and delicious low-carb desserts at home can be surprisingly simple. With just a handful of ingredients, you can indulge in guilt-free treats that satisfy your sweet tooth without derailing your dietary goals. This article explores several 2-ingredient keto dessert recipes that are easy to make, require minimal ingredients, and deliver maximum flavor.
Keto Chocolate Mousse
This easy 2-Ingredient Sugar-Free, Dairy-Free, Keto Chocolate Mousse recipe is a quick and easy fat bomb in a cup! This is the easiest sugar-free, dairy-free, low-carb chocolate mousse keto recipe for any weeknight treat or fat bomb snack using healthy fats, anytime of day! Just 2 simple ingredients you probably already have in your keto pantry and just a few minutes of your time in the kitchen. This recipe was adapted from a 4 Ingredient Mocha Mousse. The coffee was removed since this recipe was more for my kiddos and they don’t really like coffee.
Ingredients
- Canned coconut milk (full-fat)
- Keto-friendly chocolate chips
Instructions
- Chill the Coconut Milk: Place a can (13.5 ounce) of full-fat coconut milk in the refrigerator overnight without shaking. This allows the coconut cream to separate from the water. Brands like Native Forest and Thai Kitchen tend to yield more cream.
- Separate Cream: When ready, remove the can from the refrigerator and flip it upside down. Open the can and discard or save the coconut water for smoothies. Scoop the chilled coconut cream into a stand mixer bowl or medium bowl if using a hand mixer.
- Melt Chocolate: Place the keto chocolate chips in a glass bowl and melt over a double boiler or in the microwave for 1 minute. Stir until smooth.
- Combine: Add the melted chocolate to the mixer and use the whisk attachment to blend the ingredients together until smooth. Taste and add a sweetener of choice if needed.
- Chill (Optional): Enjoy immediately or place in serving glasses and refrigerate for 2-3 hours or overnight to allow the mixture to set and thicken.
Tips for perfect mousse
There are many varieties of canned coconut milk. Some contain guar gum and some do not. Some canned coconut milk brands produce more “cream” than water when refrigerated. The brands that I like that yield the most coconut cream, anywhere from 6.5 ounces to 7.5 ounces is the Native Forest brand and the Thai Kitchen brand.
Keto Peanut Butter Fudge
My keto fudge is so smooth, rich, and creamy, you won’t believe it is low-carb! Made with just 2 ingredients, it’s an instant chocolate fix. This keto fudge recipe comes together with little prep time and makes for the perfect low-carb, creamy, and rich chocolate treat. This method was tested several times to make sure the fudge would hold its shape without relying on keto condensed milk or butter. One of the first things I learned in culinary school was that traditional fudge relies on sugar and fat for its structure, so achieving the same thick and creamy texture with nut butter and keto chocolate chips took some trial and error. The result? Full of flavor. Diet-friendly. Quick and easy. Always a crowd pleaser.
Ingredients
- Peanut butter (smooth and drippy, no sugar added)
- Keto chocolate OR chocolate chips
Instructions
- Combine: In a microwave-safe bowl or on the stovetop, combine the chocolate chips and peanut butter.
- Melt: Heat until melted, stirring frequently to prevent burning.
- Pour and Chill: Line a square pan or loaf pan with parchment paper. Pour the fudge batter into the lined pan and spread evenly. Place in the fridge or freezer until firm.
- Slice: Once firm, use a warm knife to slice into squares. Run your knife under hot water, wipe it dry, and slice quickly for clean cuts.
Variations and Storage
- Cream Cheese Fudge: For a decadent twist, swap the peanut butter for softened, full-fat cream cheese.
- Thicken the Fudge: If the batter is too thin, add 1-2 tablespoons of keto powdered sugar or almond flour to thicken the mixture.
- Enhance the Flavor: Add a pinch of sea salt or a dash of vanilla extract to enhance the flavor.
- Storage: Store keto fudge in the refrigerator in a sealed container for up to 1 month or freeze for up to 6 months.
- Gift Giving: Let the fudge set completely, then slice it into neat squares. Wrap each piece in parchment paper or place squares in mini candy cups, then store in a decorative tin or box.
Keto Chocolate Cake
This keto chocolate cake is an easy cake to make when you’re craving chocolate cake but want something low-carb. It is rich, moist, and full of chocolate flavor. This chocolate cake tastes like a flourless chocolate cake. It has a rich chocolate flavor, almost like eating brownies.
Read also: Decadent Keto Delights
Ingredients
- Chocolate Hazelnut Spread: This cake requires a chocolate hazelnut spread, or a keto-friendly version of Nutella.
- Eggs: The eggs are what give this cake structure.
Instructions
- Preheat oven to 325°F (163°C). Grease the interior and line the bottom of a 7 inch springform cake pan.
- Separate the egg yolks from the egg whites. Add egg whites to a mixing bowl. Beat on high speed (use wire whisk attachment if using stand mixer) until stiff peaks form. Set aside.
- In a separate large, microwave-safe bowl, add chocolate spread. Briefly warm up the spread in the microwave for about 15 seconds so that it is easy to stir and mix. Add in the egg yolks one at a time. Use a whisk to mix in egg yolks until they are completely incorporated into the chocolate.
- Add in 1/3 of the egg whites into your chocolate mixture. Use a spatula to gently fold the egg whites in until no egg white lumps remain. Repeat with the next 1/3 of egg whites and then the final 1/3 of egg whites. When you are done, you should not see any large lumps of egg white foam but your batter should look almost grainy from the little spots of egg whites.
- Pour batter into prepared baking pan. Place into oven and bake for about 25-30 minutes or until toothpick inserted comes out clean. You want to be careful to not overbake this cake. Keto chocolate tends to dry out faster and overbaking will make your cake dry. When my cake was done, it had almost risen to the top of the cake pan, but the middle looked darker as if it wasn't fully cooked. However, when I inserted a toothpick it was already clean. Once the cake is out of the oven it will sink a little.
- Let cake cool completely before cutting and serving. You can dust cake with powdered Swerve or other powdered sugar alternatives before serving.
Important Notes
This cake has a texture similar to a flourless chocolate cake. It is not that sweet unless you use a very sweet spread. This low carb chocolate cake comes out very rich and chocolatey. 10 oz of spread refers to the weight. Nutilight* isn't that sweet compared to some of the other chocolate hazelnut spreads out there. The cake might not as sweet as desired but dusting with the powdered Swerve helped.
Keto no bake cookies
If you’re trying to follow a keto or low carb diet, the hardest part for most people is staying away from delicious, sugary treats. Unfortunately, I have yet to find any store-bought treats that I actually enjoy eating. Most of them are bland, stale and taste like artificial sweetener. They are so quick and easy to make with just a few simple and healthy ingredients, and take they less than 20 minutes to make with no oven required. The chunky peanut butter and shredded coconut give these cookies a nice crispy yet chewy texture. The vanilla creme stevia drops add just the right amount of sweetness without any bitter or weird aftertaste. If you like making your own homemade low carb desserts, you’ve got to try using this magical sweetener! I’ve found the best way to keep these stored is in a Ziploc bag in my fridge. They last a long time! All of the different textures in these delicious cookies are what makes them so magical. I love the creaminess of the peanut butter with the combination of the crunchy coconut! If you're looking for easy keto desserts to make, these no bake cookies are effortless to throw together with just a few ingredients including shredded coconut, peanut butter and cocoa powder. An amazing low carb treat with a crunchy, crispy and chewy texture!
Ingredients
- Peanut butter
- Shredded coconut
Instructions
- In a microwave safe bowl, melt the butter.
- Stir in the peanut butter and cocoa powder until smooth.
- Add the shredded coconut and stevia; mix well.
- Scoop 1 tbsp size spoonfuls onto a small parchment lined sheet pan, or any dish that will fit in your freezer such as a cutting board or even plate.
- Freeze for 15 minutes.
- Cut and separate the parchment paper while keeping the cookies in place, so that each cookie still has a piece of paper underneath (this keeps them from sticking together). Store in a sealed container or bag in your fridge.
Flourless Chocolate Cake
This exceptionally bold chocolate cake recipe-without any flour to get in the way of the soft texture and intense chocolatey flavor-will change everything you thought you knew about chocolate cake. Super dense and fudgy, it can be naturally gluten free, dairy free, oil free, and vegan… and I’ve served it to enough people by now who aren’t on any kind of special diet that I can confidently say: even if you’re used to traditional sugar-and-flour desserts, you will fall completely in love with this delicious and moist chocolate cake. Want a single serving version? Or change up the flavor by topping the cake with cream cheese frosting, peanut butter frosting, whipped cream, ice cream, sliced strawberries, or coconut frosting. Yes, if you’re not counting carbs, the cake recipe works just fine with regular granulated sugar as well. While flourless chocolate cake recipes usually call for eggs, making a vegan version was surprisingly easy. If you need six eggs for a double layer cake, just use six tablespoons of the egg replacer mixed with 1 1/4 cup water instead. For a paleo cake, sweeten with either the erythritol option listed in the recipe or use 1/2 cup date or coconut sugar instead. The low carb cake recipe is naturally gluten free, no substitutions necessary. It’s made with almond flour, which is simply ground up almond meal. *For a double layer cake, simply double the recipe and bake in two 8-inch pans. I listed a few keto frosting ideas above in the post.
Ingredients
- Keto friendly sweetener
- Cocoa powder
Instructions
- Preheat oven to 350 F. Grease an 8-inch pan, and line with parchment.
- Stir all ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down.
- Bake 14 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed).
- Let cool completely before frosting.
Read also: Creamy Keto Dessert
Read also: Low-Carb Pizza Guide
tags: #2 #ingredient #keto #desserts