Indulge Guilt-Free: Delicious Vegan Keto Dessert Recipes

For those embracing a vegan and ketogenic lifestyle, the prospect of enjoying delectable desserts might seem daunting. However, with a little creativity and the right ingredients, it's entirely possible to create mouthwatering treats that align with both dietary choices. This article explores a variety of vegan keto dessert recipes, offering a delightful array of options to satisfy your sweet cravings without compromising your health goals.

The Rise of Vegan Keto Desserts

The increasing demand for vegan keto desserts has led to a surge in innovative recipes that cater to this niche. Many individuals have discovered that some of their existing recipes are inherently low-carb or keto-friendly, even without explicitly intending them to be. This realization has paved the way for a diverse range of delectable treats that are both plant-based and low in carbohydrates.

Key Ingredients for Vegan Keto Baking

Creating vegan keto desserts requires a shift in traditional baking ingredients. Some essential components include:

• Almond Flour: A low-carb, gluten-free alternative to wheat flour.
• Coconut Flour: Another low-carb flour option that adds a subtle sweetness.
• Keto-Friendly Sweeteners: Stevia, erythritol, xylitol, and monk fruit are popular choices.
• Sugar-Free Chocolate Chips: Adds a touch of chocolatey goodness without the sugar.
• Coconut Milk: A creamy, dairy-free base for ice creams, cheesecakes, and mousses.

No-Bake Raw Vegan Blueberry Mini Cheesecakes (Keto-Friendly)

These no-bake mini cheesecakes offer a delightful combination of flavors and textures, while remaining entirely vegan, keto-friendly, gluten-free, and sugar-free. The recipe is customizable, allowing you to adapt the fruit and nut butter to accommodate allergies or personal preferences.

Ingredients

• For the Filling:
  • 1 cup cashews (120g), soaked
  • 1/4 cup coconut oil (56g)
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • Liquid stevia to taste
  • 1/4 cup freeze-dried blueberries (7g)
• For the Crust:
  • Almond butter
  • Coconut flour
  • Sugar-free syrup (or regular syrup, see notes)

Instructions

1. Prepare the crust: Stir together the almond butter, coconut flour, and sugar-free syrup until completely combined. Let sit for a few minutes until the coconut flour has absorbed any liquid, and a dough forms.
2. Divide the crust dough between 8 wells of a silicone muffin mold, and press down to fill the bottom of the muffin liner. Each well will have slightly less than a tablespoon of dough.
3. Make the filling: Blend together the soaked cashews, coconut oil, lemon juice, and vanilla extract (and optional stevia or other sweetener) in either a food processor or small blender until smooth. Stir in the freeze-dried blueberries. Break about half of them up before mixing, so there are smaller berry bits as well.
4. Evenly distribute the filling ingredients into your pans/tins and chill until firm. Freeze for an hour.

Notes

• For a lower-carb option, substitute macadamia nuts or Brazil nuts for the cashews.
• Soak cashews in just-boiled water for 30 minutes or overnight for a raw version.
• Use any freeze-dried berry in place of blueberries.
• Don't worry if the filling isn't perfectly smooth; the recipe is forgiving.
• Add another tbsp of lemon juice if you're having trouble blending.
• Use a silicone muffin mold for easy freezing and cleanup.
• If using regular maple syrup, it adds only 1.25 grams of net carbs per cheesecake.
• To keep this raw, you could also use a tbsp of raw date syrup.
• Net carbs: 8.5g total carbs - 2.4g fiber - 2.8g sugar alcohols = 3.3g net carbs

A Medley of Vegan Keto Dessert Ideas

Beyond the no-bake cheesecakes, there's a vast landscape of vegan keto desserts to explore:

Read also: Vegan Diet for Diabetes Management

4-Ingredient Bounty Balls

These simple treats capture the essence of the popular candy bar while remaining vegan and keto-friendly.

Vegan Chocolate Bars

Made with sunflower butter, cocoa powder, and coconut oil, these chocolate bars offer a rich and satisfying indulgence.

Almond Flour Peanut Butter Cookies

These moist and nutty cookies require only six ingredients and 20 minutes of preparation.

Easy Vegan Chocolate Mousse

With just three ingredients and minimal effort, this mousse provides a silky, rich, and creamy dessert experience.

No-Bake Keto Cinnamon Sugar Balls

Almonds, almond butter, sweetener, cinnamon, and ground flax combine to create these delightful no-bake treats.

Read also: Vegan Diet for Bodybuilding

Creamy Vegan Keto Coconut Popsicles

These refreshing popsicles require only five ingredients and offer a mere 1.4 grams of net carbs per serving.

4-Ingredient Vegan Keto Nutella

This blender-made Nutella alternative is a crowd-pleasing vegan keto dessert for the entire family.

Vegan Blueberry Crumble

This keto-friendly crumble showcases the natural sweetness of blueberries with a satisfyingly crumbly topping.

Low-Carb Vegan Macaroons

Dipped in chocolate and easy to make, these macaroons are a sweet and fancy treat for any occasion.

Vegan Keto Lasagna Dessert

An almond flour chocolate crust, chocolate pudding, and coconut cool whip are layered to create a unique and decadent dessert experience.

Read also: Lose Weight with Veganism

Tahini Chocolate Chip Cookies

These low-carb, plant-based cookies offer a delightful twist on a classic favorite.

Low-Carb Vegan Cheesecakes in Cups

These layered cheesecakes come together in just 15 minutes and provide a delightful combination of textures and flavors.

Fudgy Keto Brownies

Moist, fudgy, and with only 1.7 grams of net carbs each, these brownies are a freezer-friendly indulgence.

Vegan Keto Peanut Butter Pie

This creamy and rich pie boasts a mere 6 grams of carbs per serving and delivers an intense peanut butter flavor.

Edible Keto Cookie Dough

This vegan, low-carb treat requires minimal effort and cleanup, making it a perfect quick dessert option.

Vegan Keto Chocolate Peanut Butter Lava Cake

A warm and chocolatey lava cake with a gooey peanut butter center offers a decadent and satisfying experience.

No-Bake Chocolate Peanut Butter Bites

These refrigerated, bite-sized treats provide a convenient and guilt-free snack option.

Chocolate Mug Cake

This soft, fudgy cake bakes in just one minute in the microwave, perfect for satisfying sudden cravings.

Grain-Free Matcha Sugar Cookies

Crispy on the outside and chewy on the inside, these vegan and keto-friendly cookies are sure to please.

Coffee Cocoa Doughnuts

These doughnuts cater to chocoholics with their rich coffee and cocoa flavors.

Low-Carb Key Lime Pie Bars

These citrusy, tangy, and creamy bars offer a refreshing and zesty dessert option.

Vegan Keto Blackberry Cobbler

This cobbler features juicy blackberries intertwined with buttery crumbles, creating a delightful combination of flavors and textures.

Recipe: Vegan Keto Blackberry Cobbler

This recipe showcases the versatility of vegan keto baking, using simple ingredients to create a comforting and delicious dessert.

Ingredients

• Blackberries
• Keto-friendly sweetener
• Flax egg or egg replacer
• Vegan butter
• Vanilla
• Almond flour
• Coconut flour

Instructions

1. Preheat oven to 350F and spray an 8 or 10" cast iron skillet with non-stick cooking spray.
2. Toss the blackberries with 2 tablespoons of sweetener and place them in the skillet.
3. In a large bowl beat all wet ingredients: flax egg or egg replacer, butter, vanilla, and the 2 remaining tablespoons of sweetener.
4. Add in the almond and coconut flour and mix well until all is well combined and dough is formed.
5. Spread the dough evenly on top of the blackberries, pressing it down either with your spatula or your hands.
6. Option to sprinkle the top with a bit more sweetener.
7. Place into the oven and bake for 20-25 minutes or until edges are golden and blackberries are bubbling. If you want to bake it more and it's darkening too fast, place foil on top of it and let it cook for the extra time so it won't burn.
8. Remove from oven and let settle for 5 minutes before serving.

Vegan Keto Blondies

These lemony and cakey blondies are slightly chewy with gobs of creamy cheesecake in every bite. With just 3 net carbs in each blondie, they're a guilt-free indulgence.

Ingredients

• 2 tablespoons flax meal (whisked with six tablespoons of water to make two flax eggs)
• 1 teaspoon pure vanilla extract
• 4 tablespoons lemon juice (divided, from approx 1 large lemon)
• 8 tablespoons vegan butter (melted)
• ¾ cup erythritol (divided)
• 2 cups almond flour
• 8 oz vegan cream cheese (at room temperature)
• 1 tablespoon tapioca flour
• Zest of 1 lemon
• Baking powder
• Baking soda

Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl whisk together the flax eggs, vanilla extract, 2 tablespoons of lemon juice, melted vegan butter and ½ cup of the keto sweetener.
3. Stir in the almond flour, baking powder and baking soda. Make sure you sift the baking soda if it has lumps. Mix until there are no dry streaks of almond flour and everything is well combined. This batter will be quite thick but spreadable.
4. In a smaller bowl whisk the room temperature cream cheese with the remaining sweetener, tapioca flour, lemon zest and remaining 2 tablespoons of lemon juice until very smooth. A hand mixer, if you have one, is convenient for this step but a whisk will work just fine.
5. Prepare an 8 by 8 inch baking dish by lining it with parchment paper. The parchment paper should be 8 inches wide but at least 14 inches long so it creates overhang "handles" to lift the blondies out of the pan once they are baked.
6. Spread half the blondie batter in the bottom of the baking dish using an offset spatula or knife.
7. Layer on the cream cheese mixture on top of this, again using the offest spatula or knife to ensure you get an even layer.
8. Finally layer on the remaining blondie batter and smooth evenly.
9. Bake in the preheated oven for 35 minutes. Some of the cream cheese will bubble over the sides, but that's okay. I think it gives the blondies an interesting look and makes them more delicious.
10. Let the blondies cool on a rack for an hour. Then refrigerate for at least four hours so they become completely firm.
11. Lift the blondies out of the pan and on a chopping board using the parchment paper handles.

Keto Peanut Butter Pie (Dairy-Free and Vegan Option)

This recipe offers a creamy and rich peanut butter pie that can be made entirely dairy-free and vegan.

Ingredients

• Chocolate Crust:
  • Almond flour
  • Cocoa powder
  • Powdered sweetener
  • Melted coconut oil
• Peanut Butter Filling:
  • Vegan cream cheese
  • Coconut cream
  • Peanut butter
  • Sweetener
  • Vanilla extract
  • Thinner coconut milk
• Topping:
  • Chopped chocolate
  • Coconut cream
  • Sweetener
  • Chopped keto peanut butter cups (optional)

Instructions

1. Prepare the crust: Lightly grease a 9-inch glass or ceramic pie plate. In a large bowl, whisk together the almond flour, cocoa powder, and powdered sweetener. Stir in the melted coconut oil until the dough clumps together. If it won't hold together when you squeeze it in your hand, add a little water and mix well. Press the mixture into the bottom and up the sides of the prepared baking pan, as evenly as possible. Freeze while preparing the filling.
2. Make the filling: In a large bowl, beat together the cream cheese, coconut cream, and peanut butter until smooth. Beat in the sweetener and vanilla extract. Add the thinner coconut milk, 1 tbsp at a time, until the mixture is light and fluffy, like mousse. Spread the mixture in the crust. Freeze until firm, 3 to 4 hours.
3. Prepare the topping: Place the chopped chocolate in a small bowl. Heat the coconut cream in a saucepan or in the microwave until bubbling, and pour over the chocolate. Let it a few minutes to melt, then add the sweetener and whisk until smooth. Drizzle over the chilled pie. Sprinkle with chopped peanut butter cups, if desired.

Notes

• Ensure vegan cream cheese and coconut cream are at room temperature for smoother combination.
• Do not microwave the chocolate for the ganache; chop finely and pour hot coconut cream over it.
• The peanut butter cup garnish is optional.
• Store the pie in the refrigerator and serve cold.

Sweetening the Deal with Monk Fruit

For those seeking a natural and keto-friendly sweetener, monk fruit emerges as an excellent choice. LAKANTO® offers a range of monk fruit-based sweeteners that taste remarkably similar to sugar, with zero calories and no impact on blood sugar or insulin levels.

Benefits of Monk Fruit

• All-natural
• Non-GMO
• Kosher
• Vegan
• Zero calories
• No impact on blood sugar or insulin

Creative Uses of Monk Fruit

Monk fruit can be used in a variety of vegan keto desserts, including:

• Lemon cookie tarts with dairy-free vanilla coconut cream
• Pumpkin chocolate cookies
• Saffron bars
• Chocolate-dipped shortbread cookies
• Chocolate cupcakes with avocado mousse
• Strawberry rhubarb crisp
• Bacon fat bombs
• Chocolate chip cookie bars
• Chocolate cake bars
• Shortbread cookies

Navigating the Vegan Keto Landscape

Embarking on a vegan keto diet requires careful planning and attention to nutritional needs. Consulting with a healthcare professional or registered dietitian is recommended to ensure adequate nutrient intake and address any potential deficiencies.

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