12 Yummy Low-Carb Dessert Recipes To Satiate Your Sweet Craving

Reviewed by Jess Wharton, Registered Clinical & Holistic Nutritionist
by Charushila Biswas
ISSA Certified Specialist in Fitness & Nutrition

Life is so dull without desserts, isn’t it? But do you dread consuming too many calories because most desserts are high in carbs? Don’t you wish there were other low-carb dessert options? Soft, moussey, aromatic relishes that melt in your mouth, elicit fireworks of happy emotions, and give you an almost out of body experience! Well, your prayers have been answered. Here are the 12 best delicious, low-carb, and low-GI dessert recipes for you. Bake or no-bake, these taste amazing – so let’s begin!

1. Keto Chewy Cookies


Prep Time: 10 mins; Cooking Time: 12 mins; Total Time: 22 mins; Serves: 5
  • 2 large eggs
  • 1 ½ cups almond butter
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ½ cup jaggery
  • ½ cup extra dark chocolate chips
  • A pinch of salt
How To Prepare
  1. Preheat the oven to 200o C. Line a baking tray with parchment paper.
  2. Add all ingredients to a food processor bowl and pulse to form a dough.
  3. Roll the dough into 1-inch balls and line them up on the baking tray.
  4. Press them lightly with your palm.
  5. Bake for 12 minutes.
  6. Take out the baking tray and let them cool for a minute before taking them out from the parchment paper.
  7. Chewy and chocolaty low-carb cookies are ready!

2. Keto Low Carb Coffee Ricotta Mousse


Prep Time: 5 mins; Cooking Time: 25 mins; Total Time: 30 mins; Serves: 2
  • 2 cups ricotta cheese
  • 1 cup heavy whipping cream
  • ½ cup hot brewed coffee
  • 2 ½ teaspoons dry gelatin
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso
  • 1 teaspoon vanilla liquid Stevia
  • A pinch of salt
How To Prepare
  1. Pour the gelatin in hot brewed coffee. Let it dissolve properly. Set it aside and let it cool a bit.
  2. Mix ricotta, vanilla extract, espresso, salt, and stevia in a bowl.
  3. Pour in the cooled coffee and gelatin mixture and blend until you get a smooth mixture.
  4. Add in the whipped cream and blend until the cream thickens.
  5. Divide equally into two jars.
  6. Refrigerate for 20 minutes before serving.

3. Low Carb Ice Cream Without Ice Cream Maker


Prep Time: 10 mins; Cooking Time: 10 mins; Freezing Time: 1 hour; Serves: 8
  • 1 11oz protein vanilla powder/shake
  • 2 large eggs
  • 1 ½ cups erythritol or stevia
  • 1 ½ cups heavy cream
How To Prepare
  1. Crack open the eggs and separate the yolks from the whites.
  2. In a saucepan, add the vanilla protein shake, sweetener, and heavy cream. Heat over medium flame and stir occasionally.
    In the meanwhile, lightly beat the egg yolks.
  3. When the mixture in the saucepan starts to bubble near the edge, pour it slowly into the bowl containing egg yolks. Stir constantly.
  4. Return the mixture to the saucepan and heat over low flame. Stir constantly for a few minutes. Stop when the mixture coats the back of a spoon evenly. Let it remain a little runny.
  5. Pour the mixture into a bowl and cover with a parchment paper. Refrigerate for an hour.

4. Low Carb Sugar-Free Pecan Pie


Prep Time: 10 mins; Cooking Time: 40 mins; Total Time: 50 mins; Serves: 12
For Crust
  • ¼ cup melted butter
  • 2 large eggs
  • ½ cup almond flour
  • ½ cup sifted coconut flour
  • ¼ cup erythritol
  • ¼ teaspoon salt
For Filling
  • 2 eggs
  • ¼ cup butter
  • ¼ cup allulose powdered sweetener
  • ½ cup sugar-free syrup
  • 2 teaspoons vanilla extract
  • 1 ½ cups chopped pecans
  • ½ teaspoon salt
How To Prepare
  1. 1. Add almond flour to the melted butter, eggs, sweetener, and salt. Mix well.
  2. Stir in the sifted coconut flour.
  3. Knead the dough and form a ball.
  4. Place the dough between two butter papers.
  5. Roll the dough. Remove the top butter paper and flip the rolled out dough on the crust mold. Press the edges so that the dough sits well. Remove the lower butter paper (which is now on top as you flipped over the dough) carefully.
  1. Beat the eggs, sweetener, butter, salt, and vanilla extract and blend well.
  2. Stir in the chopped pecans and mix well.
  3. Pour this mix into the crust.
  4. Bake at 200o C for about 30 minutes.
  5. Cool for about 5 minutes before serving.

5. Keto Salted Caramel Custard


Prep Time: 10 mins; Cooking Time: 35 mins; Total Time: 45 mins; Serves: 2
  • 2 eggs
  • 2 oz softened cream cheese
  • ½ tablespoon granulated sugar
  • 1 cup water
  • ½ tablespoon caramel extract
Caramel Sauce
  • 2 tablespoons salted butter
  • ½ tablespoon caramel extract
  • 2 tablespoons granulated sugar.
How To Prepare
  1. Combine all the custard ingredients and blend well in a blender.
  2. Pour the mixture in two greased bowls.
  3. Preheat the oven to 200o C.
  4. Place the bowls on a baking tray.
  5. Pour hot water on the baking tray until it is halfway through the bowls.
  6. Bake for 30 minutes and then let them chill for about 10 minutes.
  1. Melt the butter, caramel extract, and sweetener and mix well.
  2. Pour over the caramel custard before serving.

6. Flourless Chocolate Chip Cookies


Prep Time: 7 mins; Cooking Time: 14 mins; Total Time: 21 mins; Serves: 10
  • 3 eggs
  • 2 ½ cups powdered brown sugar
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1 cup chocolate chip
  • 2 teaspoons vanilla extract
How To Prepare
  1. Preheat the oven to 200o C.
  2. In a large bowl, mix powdered sugar, salt, cocoa powder, and cornstarch.
  3. Break two eggs and separate the yolk.
  4. Whisk the egg whites.
  5. Add the third egg to the whisked egg whites and whisk well.
  6. Add vanilla to the egg mixture and whisk again.
  7. Add this to the dry ingredients and blend well.
  8. If the dough feels a little runny, add some powdered sugar and cocoa powder.
  9. Finally, add the chocolate chips and mix with a spoon.
  10. Line a baking tray with parchment paper.
  11. Add a tablespoonful of the cookie dough. Make sure there’s at least a 1-inch gap between the two adjacent cookie dough balls.
  12. Bake at 200o C for about 12-15 minutes.
  13. Let it cool for before enjoying it with a glass of milk.

7. Low-Carb Instant Pot Cheesecake


Prep Time: 15 mins; Cooking Time: 30 mins; Total Time: 45 mins; Serves: 8
  • 8 ounce cream cheese
  • 2 eggs
  • ⅔ cup Splenda
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberry slices
  • 10 whole strawberries
How To Prepare
  1. Grease a springform pan and place a rack at the bottom of a pressure cooker. Add 1 inch water.
  2. Blend the cream cheese to a smooth texture using a food processor.
  3. Add in the sugar, vanilla extract, and one egg at a time. Blend well.
  4. Add the batter to the springform pan and cover it with aluminum foil.
  5. Lower the springform pan on the rack inside the pressure cooker.
  6. Set the timer to 20 minutes.
  7. Take the springform pan out carefully and allow it to cool down.
  8. Take the cheesecake out carefully and add sliced and whole strawberries on top.

8. Low Carb No Bake Blackberry Custard Pie


Prep Time: 10 mins; Cooking Time: 10 mins; Freezing Time: 2 hours; Serves: 10
  • 1 ½ cups almond flour
  • ½ cup flax meal
  • 6 tablespoons salted butter
  • ⅓ cup whey protein powder
  • 2 tablespoons erythritol
  • A pinch of cinnamon and salt
  • ½ cup buttermilk
  • ½ cup heavy cream
  • ½ teaspoon xanthan gum
  • 1 teaspoon gelatin powder
  • 2 large egg yolks
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • A pinch of ground nutmeg
  • A pinch of salt
How To Prepare
  1. Preheat the oven to 200o C.
  2. Powder the erythritol and add it to a bowl.
  3. Add the other dry crust ingredients to the same bowl and mix well.
  4. Melt the butter and add it to the dry ingredients.
  5. Press it on a 9-inch pie plate. Dock all over with a fork.
  6. Bake for 10 minutes.
  7. Let it cool for 5 minutes.
  1. Sprinkle gelatin over a tablespoon of water and mix well.
  2. Mix the sweetener, salt, and xanthan gum in a non-reactive metal pot.
  3. Add in the yolks and eggs and whisk.
  4. Whisk in the buttermilk and heavy cream.
  5. Place the pot over medium flame. Stir and cook for 5 minutes. Stop when the mixture starts thickening.
  6. Remove from the flame. Add the gelatin, nutmeg, and vanilla. Whisk well.
  7. Let the custard cool. Pour it into the pre-baked pie crust.
  8. Top it with blackberries.
  9. Chill for 2 hours.
  10. Dust with powdered erythritol before serving.

9. Low Carb Gooey Skillet Brownie


Prep Time: 15 mins; Cooking Time: 15 mins; Total Time: 30 mins; Serves: 4
  • 1 large egg
  • 2 tablespoons avocado oil
  • 5 tablespoons almond flour
  • 3 tablespoons cocoa powder
  • 3 tablespoons Swerve Sweetener
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 3 tablespoons water
How To Prepare
  1. Preheat oven to 200o C.
  2. Grease a 6-inch ovenproof skillet.
  3. In a medium bowl, whisk the almond flour, sweetener, cocoa powder, and baking powder.
  4. Stir in the egg, water, avocado oil, and vanilla extract until well combined.
  5. Pour the batter into the prepared skillet.
  6. Bake for 13 to 15 minutes.
  7. Take the skillet out from the oven and top with keto ice cream or lightly sweetened whipped cream.
  8. Enjoy the rich, delicious brownie!

10. Keto Pistachio Fat Bombs


Prep Time: 5 mins; Cooking Time: 2 mins; Total Time: 7 mins; Serves: 5
  • 1 cup mascarpone cheese
  • ¼ cup chopped pistachios
  • 3 tablespoons erythritol
  • 1/2 teaspoon vanilla extract
How To Prepare
  1. Mix the cheese, erythritol, and vanilla extract in a bowl.
  2. Scoop out a tablespoon of the mixture and roll it between your palms. Form truffle-like balls.
  3. Drop them into the bowl containing the chopped pistachios and coat evenly.
  4. Chill for 10 minutes before consuming.

11. Low Carb Cupcakes


Prep Time: 10 mins; Cooking Time: 25 mins; Total Time: 35 mins; Serves: 6
  • 3 large eggs
  • ¼ cup almond flour
  • ¼ cup coconut flour
  • ¼ cup coconut oil
  • ½ tablespoon coconut flour
  • ¼ teaspoon sea salt
  • 1 tablespoon vanilla extract
  • ½ teaspoon baking soda
  • 10 drops liquid Stevia
  • 14 ounces coconut cream
How To Prepare
  1. Preheat the oven to 200o C.
  2. Combine the flour, sea salt, and baking soda in a large bowl.
  3. Add the eggs, one by one, and then add the vanilla extract, stevia, and coconut oil.
  4. Pour two tablespoons of this mix into each cupcake mold and bake them at 200o C for 20-25 minutes.
  5. While the cupcakes are baking, drain the water from the coconut cream. Add stevia to it and whisk until the cream fluffs up and starts forming peaks at the tip of the whisk.
  6. Add a teaspoon of vanilla extract and fold it in.
  7. Use a spoon to transfer the coconut frosting to a piping bag. Secure the dispensing nozzle and cut the tip of the bag.
  8. Take the cupcakes out and cool them for 5 minutes.
  9. Start icing them, one by one.
  10. Garnish with coconut flour on top.

12. Keto Coconut Cream Custard


Prep Time: 10 mins; Cooking Time: 30 mins; Total Time: 40 mins; Serves: 6
  • 1 cup heavy cream
  • 4 tablespoons shredded coconut
  • ½ cup water
  • 8 egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons granulated erythritol
  • 1 teaspoon coconut extract
  • A handful of blueberries
  • 6 lime wedges
  • A pinch of sea salt
How To Prepare
  1. Add the heavy cream, water, erythritol, and salt to a pan over medium flame.
  2. Whisk it continuously until it starts streaming.
  3. Add half of the mixture in the pan to the egg yolks. Whisk well.
  4. Add the egg mixture back to the pan. Keep whisking and bring it to a boil.
  5. When the mixture thickens, add vanilla extract, coconut extract, and shredded coconut.
  6. Pour the mixture (while it is hot) carefully into 6 coconut shells and cover with a plastic wrap.
  7. Refrigerate for at least 20 minutes.
  8. Garnish with one lime wedge for each of the 6 coconut shells and a few blueberries.

There you have it – 12 yummy, delicious, and easy low-carb desserts that you can make at home. No more depriving yourself! Put your chef’s cap on and let the magic happen. Cheers!

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Charushila Biswas

Charushila Biswas is a Senior Content Writer and an ISSA Certified Specialist in Fitness & Nutrition. She is an alumni of VIT University, Vellore and has worked on transgenic wheat as a part of her Masters dissertation from NRCPB (IARI), New Delhi. After completing her Masters, she developed a passion for nutrition and fitness, which are closely related to human psychology. This prompted her to author a review article in 2015. She has written over 200 articles on Fitness and Nutrition. In her leisure time, Charushila loves to cook and enjoys mobile photography.