Keto Desserts Cookbook - Easy Print

The
KETO
DESSERTS
Cookbook
Louise Hendon
& Becky Williams
Copyright © 2018 JL Publishing LLC
All rights reserved. This work may not be reproduced or distributed - in whole or in part - by any means or
in any form, electronic or otherwise, or stored in a database or other retrieval system, without the express,
written permission of JL Publishing LLC.
Disclaimer: This book is intended for entertainment and informational purposes only. Please consult your
doctor or other medical professional before undertaking any new diet or exercise program. All nutritional
data provided are estimates and should not be relied upon for any medical purposes. The publisher and
author of this cookbook are in no way liable or responsible for any adverse effects that may arise (directly
or indirectly) as a result of the information provided in this book.
Photo copyrights: All recipe photos are by Louise Hendon, and other design images are from fotolia.com
and unsplash.com.
Links: Some links in this book may be affiliate links.

TABLE OF
CONTENTS
Why We Wrote This Cookbook page 4
How To Use This Book page 7
5 Types of Easy Keto Desserts page 10
The Essential Keto Dessert Pantry page 11
CHAPTER 1 - Basics page 14
CHAPTER 2 - Breakfast Desserts page 28
CHAPTER 3 - Cakes page 38
CHAPTER 4 - Bars page 49
CHAPTER 5 - Fat Bombs page 54
CHAPTER 6 - Cookies page 65
CHAPTER 7 - Small Treats page 71
CHAPTER 8 - Frozen Delights page 79

4
Why we
wrote this
cookbook
5
Hi! I’m Louise

Hi! I’m Louise Hendon, co-founder of the Keto Summit and CEO of
Nourishing Brands.
And I’ve teamed up with Becky Williams from Full on Purpose to create the
mouthwatering Keto desserts you’ll soon be enjoying!
I want you to feel full of energy, vibrant, and enjoy amazing health without
having to give up your favorite treats.
When I first started Keto, I thought I had to give up all desserts for good.
And I would fall off the wagon completely when I went to parties or just
wanted something sweet at the end of my meals.
I loved being in ketosis, but it felt like I had to constantly choose between
my health and delicious food.
Well, no more! From chocolate cake to ice cream cookie sandwiches and
MCT coffee fat bombs, there are so many options to help you Ketoing on
without feeling deprived!
I am so proud of this cookbook, and I can’t wait for you to enjoy all the
desserts here! Whenever you make one of these desserts, please please
take a photo and post it on social media and tag @ketosummit or @keto.
summit so Becky and I will know that our cookbook is being enjoyed by
you.
And now I’m going to hand it over to Becky to tell you a bit about how she
came to Keto and fell in love with it.
6
Hi! I’m Becky

Hi, I’m Becky from Full On Purpose. I’m a certified health coach and I help
emotional eaters break the cycle, stop obsessing over food, and find joy in
being full on purpose.
I started a Keto diet to lose weight. And WOW. Keto not only melted
away the lbs I had gained over the years - I went from 180 to 140 lbs - but
it also gave me my life back.
And it wasn’t because “ketosis is magic”...this journey really changed my

mindset around food. I went from battling food to nourishing my body and
mind. If I choose to have a bowl of ice cream, it’s because I choose to
instead of need to. And that power to choose is life-changing.
I feel confident in my own skin and I’m proud to go out and empower
others to do the same. And more importantly, being healthy and feeling
beautiful inside and out has allowed me to spend more time with my family,
friends, church, and community because I’m not throwing up my food (on
purpose) or obsessing over eating something “off plan” and destroying my
goals!
Now, I spend my time giving back to the Keto community. So many

people saw my transformation that I was asked to start coaching others
and running Keto challenges online.
When Louise asked me to partner with her on this cookbook, I was thrilled.
So many people think Keto is just restricting yourself from delicious foods.
That’s why I hope this book changes your mindset around desserts. By
choosing to eat these desserts, you’ll not only keep nourishing your body,
but also enjoy life more at the same time.
Take life less seriously! Love people well. Live full on purpose.
7
How To Use
This Book
8
#1
All recipes have yields so please check
the number of servings carefully so you
don’t overeat these desserts.
#2
This book is interactive, so you can click
on links to jump between sections easily.
Some blue links go to websites like
amazon.com or to additional recipes.
#3
There are 59 recipes in this book, and
you can pick and choose whichever
desserts fit your mood and lifestyle.
#4
Nutritional information (calories, total fat,
net carbohydrates, and protein) has been
provided for each recipe. Please note
that these are just estimates. (Net Carbs
= Total Carbs minus Fiber minus Sugar
Alcohols)
9
#5
These desserts should NOT form the basis
of your Keto diet! Just remember that
these are for special occasions, when
you’re craving something sweet, or if
you’re throwing a party.
#6
We are big fans of batch cooking and
cooking in advance. And many of
the snacks are great for this...like the
Peppermint Patties, Pecan Crisps, and
Cajun Roasted Almonds.
#7
If you have any questions about the
recipes in this cookbook, then please
email us at support@ketosummit.com and
we’ll try to reply as quickly as possible.
#8
Cooking and learning how to heal and
nourish your body is all part of the Keto
journey. So please enjoy!
5 Types of
10
Easy Keto
Desserts
Mug Cakes - see recipes on pages 32, 34, 41, 44, 73, 75
Popsicles - see recipes on pages 81, 84, 85
Fat Bombs - see recipes on pages 55-64
Drinks - see recipes on pages 30, 31, 33, 37
No-Bake Desserts - see recipes on pages 67, 70
Keto Desserts
11
Pantry
If you stock your Keto pantry well, then you could whip
up Keto desserts in no time. So here are some of our Keto
dessert pantry essentials:
Keto Flours:
Almond Flour Coconut Flour Flax Meal

(ground up flax
seeds)
Other:
Gelatin Powder Baking Powder Whey Protein

(or Soda) Powder (for cakes)
12
Textures:
Shredded Coconut or Whole Nuts/Seeds

Coconut Flakes
Fats:
Coconut Oil/Ghee Coconut Butter
Coconut Milk/Cream Nut Butters

13
Flavors:
100% Dark Vanilla Extract (or Cinnamon,

Chocolate or other extracts) Nutmeg, Ginger,
Cacao Clove Powder
Keto Sugars:
Erythritol Stevia Monk Fruit

Sweetener
14
Chapter 1:
BASICS
Chocolate Pudding page 15
Coconut Whipped Cream page 16
Chocolate Covered Almonds page 17
Almond Cookie page 18
Crepes with Warm Cinnamon
Apple Compote page 19
Coconut Cookie page 20
Pie or Tart Crust page 21
Chocolate Covered Strawberries page 22
Simple Marshmallows page 23
Chocolate Chip Cookie Dough page 24
Raspberry Chia Jam page 25
Cashew Cream Cheese page 26
Graham Crackers page 27
category {BASICS} 15
Chocolate Pudding
Prep Time: 15 minutes
Cook Time: 0 minutes
Yield: 6 servings
INGREDIENTS
• 3 medium eggs
• 3 oz (85 g) 100% dark chocolate
• 1/4 cup (48 g) erythritol (or to taste)
• 1 Tablespoon (15 ml) ghee
INSTRUCTIONS
1. Crack the eggs into a bowl and whisk for 5 minutes until it’s foamy.
2. Melt the dark chocolate and combine with the erythritol and ghee. Let cool so
it’s just warm.
3. Pour slowly into the whisked eggs mixture and keep whisking at the same time.
4. Place into a bowl and refrigerate for 2+ hours to set.
Nutritional Data (estimates) - per serving:

Calories: 131 Fat: 9 g Total Carbs: 1 g Fiber: 0 g Sugar: 0 g Net Carbs: 1 g Protein: 5 g
16
Coconut Whipped
Cream
Yield: 10 servings
INGREDIENTS
• 2 cans of coconut milk, refrigerated
EQUIPMENT
• Whip Cream Maker
INSTRUCTIONS
1. Follow your whip cream maker’s direction for cleaning and putting in the
cartridge.
2. Cool your whip cream maker in the fridge for 5 hours before using.
3. Carefully scoop out the coconut cream from the top of 2 refrigerated cans of
coconut milk - make sure to only get the cream. Place into your whip cream
maker.
4. You might need to refrigerate the whipped cream for a bit longer. Then
squeeze the whip cream maker and enjoy delicious coconut whip cream with
your Keto hot chocolate, Keto brownies, and Keto pies and cakes.

Chocolate Covered
Almonds
Yield: 4 servings
INGREDIENTS
• 3.5 oz (100g) 100% dark chocolate
• 1 Tablespoon (12 g) erythritol + stevia, to taste
• 1 cup (140 g) unsalted whole almonds
INSTRUCTIONS
1. Melt the chocolate in a double boiler over medium heat and stir in the
sweetener.
2. Add in the almonds and mix in until the almonds are coated.
3. Place the coated almonds onto a parchment paper-lined tray.
4. Refrigerate to let the chocolate set.

18
Almond Cookie
Yield: 15 cookies
INGREDIENTS
• 2 cups (240 g) almond flour
• 6 Tablespoons (90 ml) ghee (or coconut oil)
• 1 egg, whisked
• Keto sweetener, to taste
• Dash of vanilla extract (optional)
• Dash of salt (optional)
INSTRUCTIONS
1. Preheat oven to 350 F (175 C).
2. Mix all the ingredients together to form a dough.
3. Take small balls of dough and flatten to form small cookies (makes
approximately 15 cookies).
4. Place onto a parchment paper-lined baking tray. Make sure there’s space
between the cookies.
5. Bake for 7-10 minutes until slightly browned on top.

Crepes with Warm

Cinnamon Apple
Compote
Yield: 8 servings
INGREDIENTS
For the crepes -
• 4 eggs
• 1/4 cup (30 g) almond flour (finely ground)
• 1 Tablespoon (15 ml) vanilla extract
• 1 Tablespoon (15 ml) coconut oil, to grease the frying pan
For the compote –

• 2 Tablespoons (30 ml) ghee
• 1 small apple, peeled and diced
• 1 Tablespoon (6 g) cinnamon powder
• 1 teaspoon (7 g) erythritol
• 1 teaspoon (5 ml) vanilla extract
INSTRUCTIONS
1. Blend together all the ingredients well to form a liquid batter.
2. Lightly grease a non-stick frying pan (use a 7-inch pan for small pancakes and
a 9-inch for larger pancakes).
3. Pour a few tablespoons of the batter into the greased frying pan and swirl the
pan gently in a circular fashion to spread the batter around the pan.
4. Cook for a few minutes until the crepe is slightly browned on the bottom and
can be picked up without breaking. Then flip and cook for 1-2 more minutes.
5. Repeat for the other crepes. Makes around 8-10 thin crepes.

20
Coconut Cookie
Yield: 15 cookies
INGREDIENTS
• 3/4 cup (84 g) coconut flour
• 4 eggs, whisked
• 1 teaspoon (2 g) baking powder
• 1/2 cup (120 ml) ghee
• Sweetener, to taste
• Dash of vanilla extract (optional)
• Dash of salt (optional)
INSTRUCTIONS
2. Mix all the ingredients together to form a dough.
3. Take small balls of dough and flatten to form small cookies (makes
approximately 15 cookies). Note the dough is a bit soft and runny.
4. Place onto a parchment paper-lined baking tray. Make sure there’s space
between the cookies.
5. Bake for 10-13 minutes until slightly browned around the edges.

Pie or Tart Crust

Yield: 4 servings
INGREDIENTS
• 1 cup (120 g) almond flour
• 1/4 cup (28 g) flax meal
• 1/4 cup (60 ml) water
INSTRUCTIONS
2. Mix together all the ingredients to form a dough. Add additional water if
needed to form the dough.
3. To make 4 small pie crusts, divide the dough into 4 pieces and roll each out
into a flat circle. Then press each into greased small pie or tart pans.
4. If you’re using this recipe to create one large pie, then don’t divide the dough,
and instead roll the dough into a larger flat piece and place into a 9-inch pie
tin.
5. Bake for 10-12 min until slightly browned.

Chocolate Covered
Strawberries
Yield: 4 servings
INGREDIENTS
• 8 strawberries
• 1 teaspoon (7 g) erythritol or stevia
INSTRUCTIONS
1. Rinse the strawberries and pat dry.
2. Melt chocolate in a double boiler and stir in the sweetener.
3. Dip each strawberry into the melted chocolate using a fork.
4. Place each chocolate-dipped strawberry onto a parchment paper-lined tray.
Refrigerate until the chocolate is solidified.

Simple Marshmallows
Set Time: overnight
Yield: 4 servings
INGREDIENTS
First part -
• 1/2 cup (120 ml) cold water
• 2.5 Tablespoons (15 g) gelatin powder
Second part -
• 1/4 cup (48 g) erythritol + stevia, to taste
• 1/2 cup (120 ml) warm water
• Dash of salt
INSTRUCTIONS
1. Line an 8-by-8 inch pan with parchment paper. Make sure the parchment
paper goes up all the sides.
2. Grease the parchment paper with coconut oil as well to prevent sticking.
3. In a bowl, add in the 1/2 cup of cold water. Sprinkle the gelatin in. Let it sit
for 10 minutes.
4. In a small saucepan, add in the 1/2 cup warm water with 1/4 cup erythritol
and a dash of stevia to taste. Add in the vanilla extract and salt as well.
When it just starts to boil, take it off the stove.
5. Start mixing the gelatin mixture with an electric whisk slowly while adding in
the hot liquid.
6. Keep whisking and increase the whisk speed. The gelatin mixture will turn
white and foamy after around 10 minutes.
7. Keep whisking for 10 minutes more until the mixture doubles in volume.
Pour quickly into the prepared container and smooth the top with a greased
spatula.
8. Refrigerate the container overnight to set properly.
9. Cut the Keto marshmallow into cubes with a good knife (grease the knife with
some melted coconut oil first to prevent the marshmallow from sticking to the
knife).

24
Chocolate Chip
Cookie Dough
Yield: 6 servings
INGREDIENTS
• 1/2 cup (60 g) almond flour
• 1/4 cup (60 ml) ghee (you can use coconut oil but it tastes way better with
ghee)
• Erythritol or stevia, to taste
• 1 oz (28 g) 100% chocolate, broken into small pieces
INSTRUCTIONS
1. Melt the coconut oil or ghee.
2. Mix the almond flour, coconut oil, and sweetener in a small bowl to form a
dough.
3. Carefully fold in the chocolate chunks.
4. Divide into 6 individual small ramekins or cups.

Raspberry Chia Jam

Yield: 8 servings
INGREDIENTS
• 1/2 cup raspberries
• 2 teaspoons chia seeds
• 1 teaspoon (5 ml) lemon juice
• 1 teaspoon (7 g) erythritol
INSTRUCTIONS
1. Add the raspberries, water, lemon juice, and erythritol to a small pot and
simmer while stirring until it starts to thicken.
2. Add in the chia seeds, stir and cook for a few more minutes.
3. Remove from heat and let it cool.
4. Pour into jars and store in the fridge for up to 1 week.

26
Cashew Cream Cheese

Yield: 12 servings
INGREDIENTS
• 1 cup (4 oz or 120 g) raw cashews
• 3 Tablespoons (45 ml) coconut oil
• Dash of salt
INSTRUCTIONS
1. Place the raw cashews into a bowl of room temperature water so that it covers
the cashews, drape a paper towel or tea towel over the bowl to prevent dust
settling, and soak overnight.
2. Place the soaked cashews, 1/4 cup fresh water, salt, and coconut oil into a
blender and blend until smooth.

Graham Crackers
Yield: 8 servings
INGREDIENTS
• 2 Tablespoons (14 g) flax meal
• 1/4 cup (48 g) erythritol
• 1/2 Tablespoon (3 g) cinnamon powder
• 1 large egg, whisked
• 3 Tablespoons (45 ml) ghee, melted
• Dash of salt
INSTRUCTIONS
2. Mix all the ingredients together well to form a dough.
3. Place dough on a piece of parchment paper and roll thin. Score with a sharp
knife or pizza cutter into 2 by 2 inch squares. Poke a few holes on top of each
with a fork for decoration.
4. Place entire parchment paper onto a baking tray and bake for 8-10 minutes
until just starting to brown. Let cool.
5. Makes approx. 24 crackers.
6. Enjoy with some Keto marshmallows and chocolate in a graham cracker
s’mores sandwich.

28
Chapter 2:
Breakfast
Desserts
Orange Avocado Muffins page 29
Collagen Hot Chocolate page 30
Golden Almond Milk page 31
Breakfast Coffee MCT Mug Cake page 32
Avocado Apple Coconut Smoothie page 33
Vanilla Mug Cake page 34
Mocha Chia Pudding page 35
Chocolate Waffles page 36
Blueberry Ginger Smoothie page 37
category {BREAKFAST DESSERTS} 29
Orange Avocado
Muffins
Yield: 8 muffins
INGREDIENTS
• 1 avocado, destoned
• 1 cup (240 ml) almond butter
• 2 eggs, whisked
• 2 Tablespoons orange zest
• 4 Tablespoons (60 ml) freshly squeezed orange juice
• 6 Tablespoons (36 g) unsweetened cacao powder
• 1 teaspoon (4 g) baking soda
• 1 Teaspoon (4 g) baking powder
• Dash of vanilla extract
• Dash of salt
INSTRUCTIONS
2. Blend all the ingredients together well.
3. Divide between 8 muffin pans.
4. Bake for 25-30 minutes until a toothpick comes out clean.

30
Collagen Hot
Chocolate
Yield: 1 serving
INGREDIENTS
• 1/2 cup (120 ml) of coconut milk
• 1/2 cup (120 ml) of water
• 1 Tablespoon (10 g) collagen
• 3 Tablespoons (18 g) of cacao powder
• Erythritol and stevia, to taste
INSTRUCTIONS
1. Heat up the coconut milk and water in a small pot.
2. Stir in the cacao powder, collagen, and sweetener until everything is
dissolved.

Golden Almond Milk

Yield: 1 serving
INGREDIENTS
• 1 cup (240 ml) unsweetened almond milk
• 1/2 Tablespoon (3 g) turmeric powder
• 1/2 Tablespoon (5 g) collagen powder (optional, omit for vegan recipe)
• Dash of black pepper
• Coffee or black tea (as the base), optional
• 1 Tablespoon (15 ml) coconut oil
• Stevia, to taste
INSTRUCTIONS
1. Heat up the almond milk.
2. Blend with the turmeric powder, black pepper, collagen, stevia, and optional
coffee or tea.
3. Pour into cups and enjoy.

Breakfast Coffee MCT
Mug Cake
Yield: 1 serving
INGREDIENTS
• 1 egg, whisked
• 2 Tablespoons (30 ml) espresso
• 3 Tablespoons (45 ml) coconut cream
• 1 teaspoon (5 ml) MCT oil
• 2 Tablespoons (14 g) coconut flour
• 1 Tablespoon (12 g) erythritol + dash of stevia
• 1/4 teaspoon (1 g) of baking powder
INSTRUCTIONS
1. In a small bowl or blender, mix all the ingredients together.
2. Pour the mixture into a microwaveable mug or cup.
3. Microwave for 90-120 seconds on high.

Avocado Apple
Coconut Smoothie
Yield: 2 servings
INGREDIENTS
• 1 large ripe avocado, destoned
• 2 slices of apple
• 1/2 cup coconut milk (unsweetened, from carton)
• 1 Tablespoon (15 ml) lime juice
• 1 Tablespoon (10 g) collagen powder
• 1 teaspoon (2 g) unsweetened shredded coconut, for garnish
INSTRUCTIONS
1. Blend everything together really well. Garnish with shredded coconut.

34
Vanilla Mug Cake

Yield: 1 serving
INGREDIENTS
• 1 egg, whisked
• 1/4 teaspoon (1 g) of baking powder
• 1 teaspoon (5 ml) of vanilla extract
INSTRUCTIONS
1. Blend all the ingredients together.
2. Pour the mixture into a microwaveable mug or cup and microwave on high
power for around 90 seconds (the exact timing may differ).

Mocha Chia Pudding

Yield: 2 servings
INGREDIENTS
• 1 Tablespoon (6 g) unsweetened cacao powder
• 1 Tablespoon (12 g) chia seeds
• 2 Tablespoons (30 ml) espresso
• 1 Tablespoon (15 ml) coconut cream
INSTRUCTIONS
1. Mix all the ingredients together and pour into a small glass or jar.
2. Put into the refrigerator for 4 hours for the chia to set.

36
Chocolate Waffles
Yield: 4 servings
INGREDIENTS
• 3/4 cup (90 g) of almond flour
• 3 medium eggs
• 1/4 cup (60 ml) of coconut cream
• 2 teaspoons (4 g) of baking powder
• 1 teaspoon (5 ml) of vanilla extract
INSTRUCTIONS
1. Heat a greased waffle maker.
2. While the waffle maker is heating, take a large bowl and whisk all ingredients
together until smooth.
3. Pour the batter into the waffle maker and cook until crispy.

Blueberry Ginger
Smoothie
Yield: 2 servings
INGREDIENTS
• 15 blueberries
• 1/2 cup (120 ml) of coconut yogurt
• 1 cup (240 ml) coconut milk (from cartons, unsweetened)
• 3 slices of ginger
• 2 slices of apple
• 1/2 Tablespoon (5 g) collagen powder
INSTRUCTIONS
1. Place all ingredients into the blender and blend well.

38
Chapter 3:
Cakes
Lemon Cake page 39
Pecan Pie page 40
Flourless Chocolate Cake page 41
Vanilla Pound Cake page 42
Cinnamon Dessert Pizza page 43
S’mores Cake In A Jar page 44
Chocolate Hazelnut Tarts page 45
Layered Chocolate Cake page 46
Dairy-Free Cheesecake page 48
category {CAKES} 39
Lemon Cake
Yield: 10 slices
INGREDIENTS
• 2 teaspoons (4 g) baking powder
• 1/2 cup (120 ml) ghee, softened
• 4 large eggs
• 1 Tablespoon (15 ml) vanilla extract (sugar-free)
• Stevia or erythritol, to taste (approx. 1/4 cup)
• 1/2 cup (120 ml) lemon juice (from 2 large lemons)
• 2 Tablespoons lemon zest
INSTRUCTIONS
2. Grease a loaf pan (9 inch-by-5 inch).
3. In a large mixing bowl, whisk all the ingredients together well to form a batter.
4. Pour the batter into the greased loaf pan and bake for 60 minutes (the cake
will rise in the oven and the top should turn golden brown). Let the cake cool
for a few minutes before flipping it out. Cut into slices once it’s completely
cooled.

40
Pecan Pie
Yield: 12 servings
INGREDIENTS
• Keto Pie Crust (make double the recipe on page 21)
• 1 cup (120 g) of chopped pecans
• 1 cup (100 g) of whole pecan halves
• 3 eggs, whisked
• 1/3 cup (78 ml) ghee
• Dash of salt
• 1/2 cup (90g) erythritol
INSTRUCTIONS
1. Make our regular pie crust for a 9-inch pie pan.
3. Melt the ghee and add in the vanilla extract and erythritol.
4. In a separate bowl, whisk the eggs and then combine with the ghee and 1 cup
of chopped pecans.
5. Pour the filling mixture into the pie crust.
6. Top with the whole pecan halves.
7. Bake for 30 minutes until set. Check to make sure it doesn’t get too browned.

category {CAKES} 41
Flourless Chocolate
Cake
Yield: 1 serving
INGREDIENTS
• 1 egg, whisked
• 1 Tablespoon (15 ml) ghee 
• 1/4 teaspoon (1 g) of baking powder  
• 1 teaspoon (5 ml) of vanilla extract  
• 3 Tablespoons (18 g) of cacao powder  
• 1 Tablespoon (12 g) erythritol + dash of stevia 
• Dash of salt 
INSTRUCTIONS
1. In a small bowl or blender, mix the egg, almond flour, ghee, baking powder,
vanilla extract, cacao powder, sweetener, and salt together.
2. Pour into a microwaveable mug.
3. Microwave for 90 seconds on high.

42
Vanilla Pound Cake

Yield: 10 slices
INGREDIENTS
• 1/3 cup (32 g) pure whey protein powder (optional)
• 1 and 1/2 teaspoons (3 g) baking powder
• Pinch of salt
• 1/2 cup (120 ml) ghee, softened
• 3 large eggs
• 1 Tablespoon (15 ml) vanilla extract (sugar-free)
• Stevia or erythritol to taste (approx. 1/4 cup)
• 1/2 cup (120 ml) coconut milk
INSTRUCTIONS
1. Preheat oven to 300 F (150C).
2. Grease a loaf pan (9inch-by-5inch).
3. In a large mixing bowl, whisk all the ingredients together well to form a batter.
4. Pour the batter into the greased loaf pan and bake for 60 minutes (the cake
will rise in the oven and the top should turn golden brown). Let the cake cool
for a few minutes before flipping it out. Cut into slices once it’s completely
cooled.

category {CAKES} 43
Cinnamon Dessert
Pizza
Yield: 8 servings
INGREDIENTS
Pizza base - Cinnamon pizza topping -
• 3/4 cup (90 g) almond flour • 1 Tablespoon (15 ml) ghee, melted
• 2 Tablespoons (14 g) flax meal • 1 teaspoon (2 g) cinnamon powder
• 1 teaspoon (2 g) baking powder Coconut cream topping -
• 1 Tablespoon (7 g) cinnamon • 2 Tablespoons (30 ml) coconut
powder cream
• 1 egg, whisked • Erythritol, to taste
• Dash of erythritol, to taste
INSTRUCTIONS
2. Mix all the base ingredients together to form a dough. Roll out into a round flat
pizza crust.
3. Bake for 15 minutes. Flip and then bake for another 5 minutes.
4. Mix melted ghee and cinnamon together and spread on the pizza crust.
5. Place into freezer for 1 hour to cool down.
6. Mix together the coconut cream and erythritol. Let cool for 30 minutes in the
fridge. Spread across the frozen pizza crust.

44
S’mores Cake In A Jar

Yield: 4 servings
INGREDIENTS
For one 16-oz mason jar
For the graham cracker crust -

• 6 Graham Crackers (see recipe on page 27)
• Dash of salt
For the chocolate cake layer -

• Make a Flourless Chocolate Cake (see recipe on page 41), and chop into
1-inch cubes.
For the chocolate ganache -

• 2 teaspoons (14 g) erythritol
For the marshmallow layer -

• 4 1-inch cube Simple Marshmallows (see recipe on page 23), cut into smaller
cubes
INSTRUCTIONS
1. Food process the graham crackers, ghee, and salt until it forms a crumbly
mixture. Place at the bottom of the jar.
2. Add the chopped chocolate cake to the jar and press down.
3. In a saucepan, heat up the coconut cream and melt the chocolate and add
the erythritol. Let cool and then pour into the jar saving 1-2 Tablespoons for
drizzling on top.
4. Top with the small marshmallow cubes.
5. Drizzle the rest of the chocolate ganache on top.

category {CAKES} 45
Chocolate Hazelnut
Tarts
Yield: 8 servings
INGREDIENTS
• 4 Pie or Tart Crusts (see recipe on page 21)
• 2 Tablespoons (30 ml) coconut oil, melted
• 2 Tablespoons (30 ml) coconut cream, melted
• 2 oz (56 g) 100% chocolate, melted
• Erythritol, to taste
• 1/4 cup (60 ml) hazelnut butter
INSTRUCTIONS
1. Mix the coconut oil, coconut cream, chocolate, and erythritol together.
2. Pour 1 Tablespoon of hazelnut butter in each tart crust.
3. Then pour the chocolate mixture on top of the hazelnut butter, filling up the tart
crust.
4. Refrigerate for 2 hours until solid.

46
Layered Chocolate
Cake
Yield: 16 slices
INGREDIENTS
For the Cake Layers -
• 1/3 cup (32 g) pure whey protein powder
• 1 and 1/2 teaspoons (3 g) baking powder
• 1/2 cup (48 g) unsweetened cacao powder
• Pinch of salt
• 1 cup (360 ml) of coconut oil, softened (or use ghee)
• 3 large eggs
• Stevia or erythritol, to taste
• 3/4 cup (180 ml) coconut milk
For the Chocolate Coconut Ganache Filling -
• 1/2 cup coconut cream
• 3.5 oz (100 g) 100% dark chocolate, melted
For the Chocolate Frosting -
• 3.5 oz (100 g)100% dark chocolate, melted
• 1/3 cup (80 ml) coconut oil, melted
• Extra dark chocolate, shaved (for decoration)

category {CAKES} 47
INSTRUCTIONS
2. In a large mixing bowl, whisk together the ingredients for the cake layers.
3. Line 2 9-inch cake pans with parchment paper (make sure to line both the base and
sides of the pan).
4. Divide the cake batter between the 2 pans and bake in preheated oven for 30 minutes.
Check the cake is done by inserting a cocktail stick and making sure it comes out clean.
5. Meanwhile, mix together the ingredients for the chocolate filling and place in fridge to
thicken.
6. Then in a separate bowl, whisk together the ingredients for the chocolate frosting and
refrigerate for around 1 hour for it to thicken.
7. When the cake layers are baked, let them cool for at least 30 minutes so they’re not too
hot.
8. If the tops of the cakes are not flat, then you can gently cut off the top of one of them to
make it flatter.
9. Spread the chocolate filling on one of the cakes and place the other cake on top to
form the top layer.
10. Stir the chocolate frosting gently with a fork to make it form a frosting consistency (if it’s
too hard, then let it melt a bit at room temperature, or if it’s too liquidy, place it back in
the fridge for a bit).
11. Spread the frosting on the cake and add any additional decorations you want.
48
Dairy-Free
Cheesecake
Yield: 16 servings
INGREDIENTS
For the crust -
• 4-5 Tablespoons (60-75 ml) coconut oil
• Dash of salt
For the cheesecake mixture -

• 2 cups raw cashews, soaked for at least 4 hours and up to 8 hours
• 1/2 cup (120 ml) coconut oil
• 1/2 cup (120 ml) coconut cream
• Erythritol to taste
• Dash of salt
• 1 Tablespoon lemon zest
• 2 Tablespoons (30 ml) lemon juice
INSTRUCTIONS
1. Blend crust ingredients and press into bottom of a 9-inch springform cake pan. 
2. Blend cheesecake ingredients and pour over the crust. 
3. Freeze for 2+ hours.
4. Top with berries and additional grated lemon zest, to taste.

49
Chapter 4:
Bars
Blueberry Breakfast Bars page 50
Layered Chocolate Hazelnut Bars page 51
Moist Lemon Bars page 52
Blueberry-Streusel Bars page 53
50
Blueberry Breakfast
Bars
Yield: 8 bars
INGREDIENTS
• 2 Tablespoons (24 g) of chia seeds
• 3 Tablespoons (45 ml) of water
• 1/4 cup (16 g) coconut flakes
• 1/4 cup (30 g) sliced almonds
• 1/4 cup (20 g) blueberries
• 2 Tablespoons (24 g) of erythritol
INSTRUCTIONS
1. Preheat the oven to 300 F (150 C). Line a baking dish with parchment paper
and set aside.
2. Add the chia to the cold water and set aside.
3. Combine all the ingredients together in a bowl and stir in the chia mixture. Pour
mixture into baking dish and pack down.
4. Bake for approximately 50 minutes. Let cool and cut into bars.
5. Store in an airtight container when cooled.

category {BARS} 51
Layered Chocolate
Hazelnut Bars
Yield: 12 servings
INGREDIENTS
For the base - For the sauce -
• 1 cup (120 g) almond flour • 6 Tablespoons (90 ml) coconut oil,
• 1/4 cup (28 g) flax meal melted
• 2 eggs, whisked • 1/2 cup (120 ml) coconut butter,
• Dash of salt melted
• 1 teaspoon (2 g) of baking powder • 1Tablespoon (15 ml) vanilla extract
For the toppings -
• 6 oz (168 g) 100% dark chocolate, chopped
• 1/2 cup (64 g) shredded coconut
• 1 cup (117 g) chopped hazelnuts
INSTRUCTIONS
2. Combine all the base ingredients in a bowl to form a dough. Roll into a
1/4-inch thin layer and then place into a parchment paper-lined square 9 by
9-inch baking tray. Press into the base of the tray to form the base layer.
3. Bake for 30 minutes until it starts to brown a bit. Let cool.
4. Make the sauce by mixing all the ingredients together in a small bowl.
5. Then pour 1/2 of the sauce over the base in the square baking tray. Spread
carefully across the base covering it in a thin layer.
6. Sprinkle toppings on top and gently press down. Then pour the rest of the
sauce over the top.
7. Refrigerate for 2 hours.
8. Cut into 12 small bars.

52
Moist Lemon Bars

Yield: 16 servings
INGREDIENTS
For the crust -
• 2 teaspoons (10 ml) vanilla extract
• Dash of salt
For the top-

• 1/2 cup (120 ml) lemon juice – don’t skimp on this!
• 6 egg yolks
• 6 Tablespoons (90 ml) ghee
• 1/2 cup erythritol or stevia, to taste
• 1 Tablespoon (7 g) coconut flour
• Dash of salt
• Lemon zest, for topping
INSTRUCTIONS
2. Mix together the crust ingredients and press into the bottom of a 9-by-13 inch
baking pan. Bake for 10 minutes.
3. Blend or whisk all the ingredients together except for lemon zest. Pour on top
of the crust.
4. Bake for 15-20 minutes until set.
5. Let cool and top with lemon zest.

category {BARS} 53
Blueberry-Streusel
Bars
Cook Time: 30-35 minutes
Yield: 16 servings
INGREDIENTS
For the crust - For the filling -
• 1 1/2 cups (180 g) almond flour • 1 cup blueberries
• 1/4 cup (28 g) coconut flour • 2 Tablespoons (30 ml) water
• 6 Tablespoons (90 ml) ghee • 1 teaspoon (5 ml) vanilla extract
• 1/4 cup erythritol and stevia, to • 1 teaspoon (5 ml) lemon juice
taste • 1 Tablespoon (7 g) flax meal
• 1 teaspoon (5 ml) vanilla extract • 1/4 cup erythritol and stevia, to
• Dash of salt taste
For the topping -

• 1/4 cup (20 g) shredded coconut
• 2 Tablespoons (8 g) coconut flakes
INSTRUCTIONS
2. Mix together all the crust ingredients. Set aside 1/4 of the mixture. Press the
rest into the bottom of an 8-by-8 inch baking pan. Bake for 10 minutes.
3. Meanwhile, make the filling by adding the blueberries, water, lemon juice and
vanilla extract to a small saucepan and gently simmer until blueberries are
soft.
4. Add in the flax meal and sweetener to taste.
5. Pour the filling onto the cooked crust forming a thin layer.
6. Add the shredded coconut and coconut flakes to the reserved crust
ingredients. Sprinkle on top of the blueberries filling and press down gently.
7. Bake for 20-25 minutes more. Let cool and slice into bars or squares.

54
Chapter 5:
Fat Bombs
Golden Fat Bombs page 55
Chocolate Hazelnut Truffles page 56
Cookie Dough Cheesecake Cup page 57
Decadent Chocolate Truffles page 58
Almond Butter Fat Bomb Sandwiches page 59
3-Ingredient “Nutella” Pots page 60
Turmeric Balls page 61
3-Ingredient Vanilla Almond
Fat Bombs page 62
Keto Cups page 63
Raspberry Dark Chocolate Bark page 64
category {FAT BOMBS} 55
Golden Fat Bombs

Yield: 8 servings
INGREDIENTS
• 2 teaspoons (4 g) turmeric powder
• 1 teaspoon (2 g) cinnamon powder
• Dash of ginger
• 1/4 cup (60 ml) coconut butter
INSTRUCTIONS
1. Melt the coconut butter and coconut oil slightly.
2. Mix all the ingredients together.
3. Pour into molds.
4. Set in the fridge for 2-3 hours.

56
Chocolate Hazelnut
Truffles
Yield: 6 servings
INGREDIENTS
• 6 Tablespoons (180 g) hazelnut butter, warmed
• 1/4 cup (24 g) cacao powder, plus more for dusting
• Stevia or erythritol, to taste (optional)
INSTRUCTIONS
1. Mix everything together.
2. Place in the fridge to solidify a bit more.
3. Use a spoon to scoop out and form small balls.
4. Roll in some cacao powder.

Cookie Dough
Cheesecake Cup
Yield: 6 servings
INGREDIENTS
For the Cookie Dough -
For the Cheesecake –

• 1/2 cup (2 oz or 60 g) raw cashews, soaked in room temperature water for
at least 4 hours and up to 8 hours
• 2 Tablespoons (24 g) erythritol, or to taste
• Dash of salt
INSTRUCTIONS
1. Mix the almond flour with melted ghee and erythritol to taste to form the
cookie dough.  
2. Divide into 6 portions and press into the bottom of greased (or lined) muffin
pans.  
3. Blend the cheesecake ingredients together. Pour on top of the cookie dough.  
4. Refrigerate for 4 hours.  

58
Decadent Chocolate
Truffles
Yield: 8 servings
INGREDIENTS
• 3.5 oz (100 g) 100% dark chocolate
• 1 Tablespoon (15 ml) coconut oil
• 1/4 cup (60 ml) coconut cream (skim from the top of a can of coconut milk)
• Coatings: 100% cacao powder, unsweetened shredded coconut, or chopped
almonds
INSTRUCTIONS
1. Melt your dark chocolate – you can use the microwave or a double boiler.
Add in the coconut oil (melted or softened).
2. Warm up the coconut cream and stir in as well. Then add in the vanilla extract
and sweetener. Mix well and freeze for 2 hours.
3. After removing from the freezer, let it thaw for a few minutes so that the
chocolate is soft enough to scoop out with a spoon.
4. Using a melon scoop or just using a spoon, scoop out small chunks of
chocolate and form it into balls in your hands.
5. Add the coating of your choice by rolling the chocolate ball through the
coating.

Almond Butter Fat

Bomb Sandwiches
Yield: 4 servings
INGREDIENTS
• 1 bar of 100% dark chocolate (100 g)
• 2 Tablespoons (30 ml) coconut butter
INSTRUCTIONS
1. Break the dark chocolate into 8 squares.
2. Mix the sweetener and vanilla extract with the coconut butter. You may need
to soften the coconut butter slightly.
3. Use a knife to spread the coconut butter over 4 of the squares.
4. Place the other squares on top to form sandwiches.

60
3-Ingredient “Nutella”
Pots
Yield: 4 pots
INGREDIENTS
• 6 Tablespoons (180 g) hazelnut butter, warmed
• 1/4 cup (24 g) cacao powder
INSTRUCTIONS
1. Mix everything together. Pour into little pots or jars.
2. Place in the fridge to solidify a bit more.
3. If you want to sweeten the pots, use stevia or erythritol.

Turmeric Balls
Yield: 15 servings
INGREDIENTS
• 1 cup (80 g) unsweetened shredded coconut
• 1 Tablespoon (6 g) turmeric powder
INSTRUCTIONS
1. Melt the coconut butter slightly.
2. Mix all the ingredients together in a small bowl. Adjust the ingredients so that
it fits your tastes and the mixture isn’t too crumbly. Add in some coconut oil if
needed.
3. Pack into ice cube trays or other molds and set in the freezer for 2 hours.

62
3-Ingredient Vanilla
Almond Fat Bombs
Yield: 6 servings
INGREDIENTS
• 6 Tablespoons (180 g) coconut butter, warmed
• 6 almonds
INSTRUCTIONS
1. Mix the coconut butter with the vanilla extract and sweetener.
2. Pour into ice cube trays.
3. Insert an almond into each.
4. Set in the freezer for 2-3 hours.

Keto Cups
Yield: 12 servings
INGREDIENTS
• 3.5 oz (100 g) 100% chocolate, melted
• 1 cup (240 ml) coconut butter
• 1 Tablespoon erythritol
INSTRUCTIONS
1. Melt the coconut butter and mix with the erythritol and MCT oil.
2. Pour into 12 muffin cups (preferably silicone molds) and freeze for 1-2 hours
until solid.
3. Pop out of the molds.
4. Melt the chocolate and pour a thin layer into the bottom of all 12 muffin cups.
Place the solid coconut butter back into the muffin cups and top with the rest of
the melted chocolate.

64
Raspberry Dark
Chocolate Bark
Yield: 12 servings
INGREDIENTS
• 1/2 cup ( g) freeze dried raspberries (or other berries)
• 1/2 cup (120 ml) coconut oil
INSTRUCTIONS
1. Food process the freeze dried berries or place into a bag and crush well.
2. In the microwave or a small pot on the stove, melt the dark chocolate.
3. In a separate bowl, melt the coconut oil and coconut butter together. Stir in
the erythritol.
4. Pour the coconut mixture into a parchment paper-lined 8-by-8 or 9-by-9-inch
tray.
5. Pour the dark chocolate into the tray and slowly swirl in. Sprinkle the crushed
raspberries on top.
6. Freeze for 2 hours, break into pieces and enjoy.

65
Chapter 6:
Cookies
Shortbread Cookies page 66
No-Bake Chocolate Chip Cookies page 67
Double Chocolate Chip Cookies page 68
Madeleine Cookies page 69
3-Ingredient No-Bake Almond
Coconut Cookies page 70
66
Shortbread Cookies
Yield: 10 servings
INGREDIENTS
• 1/4 cup (48 g) erythritol + a dash of stevia
• 1 egg
• 2 Tablespoons (30 ml) ghee, melted
INSTRUCTIONS
1. Preheat the oven to 350 F (175 C).
2. Combine the almond flour, erythritol and baking powder in a bowl.
3. In a separate bowl whisk the egg with the melted ghee (make sure the ghee
is not piping hot) and the vanilla extract. Add the egg mix to the almond flour
mix using a wooden spoon until it comes together as a cookie dough.
4. Use a tablespoon to scoop up portions approximately 0.9oz (25g) in
weight and form into little balls. Place the balls onto a baking tray lined with
parchment paper and gently flatten into a cookie shape (makes around 8-10
cookies).
5. Use a fork to gently press decoratively into the top of each cookie, then place
the tray into the oven for 10-12 minutes, rotating the tray after 8 minutes.
6. Remove and allow to cool completely. Store in an airtight container.

category {COOKIES} 67
No-Bake Chocolate
Chip Cookies
Yield: 6 servings
INGREDIENTS
• 1/4 cup (60 ml) ghee (or coconut oil)
• 1 oz (28 g) 100% chocolate chunks, broken into small pieces
INSTRUCTIONS
1. Melt the ghee.
2. Mix the almond flour, ghee, and sweetener in a small bowl to form a dough.
3. Form into small cookies and top with chocolate chunks.
4. Refrigerate to solidify the cookies more. (Cookies made with ghee will be
softer than cookies made with coconut oil after refrigeration.)

68
Double Chocolate
Chip Cookies
Yield: 8 servings
INGREDIENTS
• 1/4 cup erythritol
• 1 Tablespoon (7 g) flaxmeal
• 1/4 cup chocolate chips (e.g., Lily’s)
• 1 egg, whisked
• 2 Tablespoons (30 ml) of coconut oil
• 2 Tablespoons (30 ml) of coconut cream
INSTRUCTIONS
2. Combine the almond flour, coconut flour, baking powder, cacao powder,
flaxmeal, erythritol and chocolate chips in a bowl. In a separate bowl whisk
the egg with the melted coconut oil (make sure the coconut oil is not piping
hot) and coconut cream. Add the almond flour mix to the egg mixture bit by bit
to combine it to form a cookie dough.
3. Use a tablespoon to scoop up portions approximately 50 g in weight and
form into 8 balls. Flatten and shape each ball into a cookie shape and place
onto a baking tray lined with parchment paper.
4. Bake for 10 minutes, rotating the tray after 6 minutes. Remove and allow to
cool completely. Store in an airtight container.

category {COOKIES} 69
Madeleine Cookies
Yield: 10 servings
INGREDIENTS
• 1 1/4 cup (120 g) almond flour
• 1/3 cup (28 g) flax meal
• 2 eggs, whisked
• Dash of salt
INSTRUCTIONS
2. Mix together to form a dough.
3. Roll into 20 small madeleline-shaped pieces and use the back of a greased
fork to press into the top of the dough scoring lines to create the madeleine
cookies look.
4. Bake for 12-15 min until slightly browned.

70
3-Ingredient No-Bake
Almond Coconut
Cookies
Yield: 12 servings
INGREDIENTS
• 1 cup (240 ml) coconut butter
• 1/4 cup (30 g) chopped or slivered almonds
INSTRUCTIONS
1. Mix all the ingredients together in a bowl.
2. Form into cookies and place on a tray lined with parchment paper.
3. If you warm the coconut butter too much, it’ll be too liquidy, but you can still
pour the batter onto the parchment paper and refrigerate to form thinner
cookies.
4. Refrigerate for 2+ hours until firm.

71
Chapter 7:
Small
Treats
Raspberry Tart page 72
Lemon Poppy Seed Mug Cake page 73
Coconut Macaroons
with Chocolate Drizzle page 74
Matcha Mug Cake page 75
Chocolate Haystacks page 76
Golden Milk Jello page 77
Fudge Brownie Bites page 78
72
Raspberry Tart
Prep Time: overnight + 2 hours 30 minutes
Yield: 16 slices
INGREDIENTS
For the crust- For the cashew cream layer -
• Keto pie crust recipe (page 21) • 5 oz (140 g) raw unsalted cashew
nuts, soaked overnight in water
For the tart topping - • 1 teaspoon (5 ml) vanilla extract
• 40 raspberries • 1/3 cup (80 ml) unsweetened
• powdered erythritol, to dust almond milk
• 2 Tablespoons erythritol
• 1 Tablespoon (6 g) gelatin
• 1Tablespoon (6g) warm water
• 1 Tablespoon (6g) hot water
INSTRUCTIONS
1. Place the cashew nuts into a bowl and cover with room temperature water.
Leave to soak overnight.
2. For the tart crust, preheat oven to 350F (175 C).
3. Mix together all the crust ingredients to form a dough. Press the dough into
a greased tart case. Bake for 10-12 min until slightly browned. Remove and
allow to cool.
4. Drain the cashew nuts, reserving 1/3 cup of the water and place the soaked
nuts and the 1/3 cup reserved water into a food processor. Blend well,
stopping to scrape down the sides of the bowl regularly. Add the almond milk
and erythritol and continue to blend the mixture until completely smooth. Set
aside.
5. In the meantime, make a gelatin egg by sprinkling the gelatin powder over
one tablespoon of warm water in a small bowl. Once dissolved, whisk in
another tablespoon very hot water and mix well. Add the hot gelatin mixture
to the cashew nut mix and blend well to combine. Pour the cashew nut mixture
into the cooled tart crust and place in the fridge for 2 hours to set.
6. Before serving, arrange the raspberries onto the tart and dust with powdered
Erythritol.

73
category {SMALL TREATS}
Lemon Poppy Seed
Mug Cake
Yield: 1 serving
INGREDIENTS
• 1 egg, whisked
• 2 Tablespoons (30 ml) lemon juice
• 1 teaspoon lemon zest, optional
• 1/4 teaspoon of baking powder (1 g)
• 1 Tablespoon (14 g) poppy seeds
INSTRUCTIONS
1. In a small bowl or blender, mix the egg, lemon juice, lemon zest, coconut
cream, coconut flour, sweetener, baking powder, and poppy seeds together.
2. Pour the mixture into a microwaveable mug or cup.
3. Microwave for 90-120 seconds on high.

74
Coconut Macaroons
with Chocolate
Drizzle
Yield: 12 servings
INGREDIENTS
For the Keto macaroons -
• 1.5 cups (120 g) unsweetened shredded coconut
• 2 large egg whites
• 2 Tablespoons (24 g) erythritol + additional stevia, to taste
• Dash of salt
For the drizzle -

• 1 teaspoon (5 ml) coconut oil
INSTRUCTIONS
2. Line a baking tray with parchment paper.
3. In a large bowl, whisk the egg whites, erythritol, stevia, vanilla extract, and salt
until well combined.
4. Add in the shredded coconut to the bowl and mix into the egg mixture.
5. Shape into balls and place on parchment paper.
6. Bake for 15-17 minutes until slightly golden on top.
7. Let cool.
8. Melt the dark chocolate with the coconut oil. Drizzle on top of the macaroons.
Store in fridge to let the chocolate set.

75
Matcha Mug Cake
Cook Time: 1 minute 30 seconds
Yield: 1 serving
INGREDIENTS
• 1 egg, whisked
• 1 Tablespoon (7 g) coconut flour
• 1/4 teaspoon of baking powder
• 1/2 Tablespoon (4 g) of matcha powder
• Salt, to taste
INSTRUCTIONS
1. Grease a mug.
2. Mix together all the ingredients with a fork.
3. Pour mixture into mug.
4. Microwave for 90 seconds on high.
5. Cool for a few minutes.
6. Pop out of mug gently and slice.

76
Chocolate Haystacks
Yield: 10 servings
INGREDIENTS
• 1 teaspoon (5 g) coconut oil
• 1/2 cup (40 g) unsweetened shredded coconut
• 1/2 cup (40 g) chopped almonds
INSTRUCTIONS
1. Melt the dark chocolate and coconut oil in a small bowl together. Stir in the
stevia or erythritol, to taste.
2. Add the shredded coconut and chopped almonds to the bowl to coat with the
chocolate.
3. Place into molds (e.g., ice cube trays) and freeze for 2 hours.

77
Golden Milk Jello
Yield: 2 servings
INGREDIENTS
• 2 teaspoons (4 g) turmeric powder
• 1 teaspoon (2 g) of cinnamon powder
• Dash of ginger
• 1 cup (240 ml) coconut milk
• 3 Tablespoons (18 g) gelatin powder
INSTRUCTIONS
1. Heat up the coconut milk in a small pot and mix in the turmeric, cinnamon,
ginger, and black pepper.
2. Carefully whisk in the gelatin until there are no lumps and it’s all dissolved.
3. Pour into molds.
4. Place in the fridge for 2-3 hours until set.

78
Fudge Brownie Bites

Yield: 6 muffins
INGREDIENTS
• 1/2 cup (120 ml) ghee, melted
• 1/2 cup (90g) erythritol
• 2 eggs, whisked
• Dash of salt
INSTRUCTIONS
2. Mix all the ingredients together.
3. Pour into muffin cups.
4. Bake for 15 minutes for a soft fudge-like texture.
5. Bake for longer for a cake-like texture.

79
Chapter 8:
Frozen
Delights
Raspberry Swirl Ice Cream page 80
Turmeric Milk Popsicles page 81
Ice Cream Cookie Sandwich page 82
Coconut Lime and Cilantro
Ice Cream page 83
Lemon Popsicles page 84
Cafe Latte Popsicles page 85
Almond Milk Vanilla Ice Cream page 86
Chocolate Coconut Milkshake page 87
80
Raspberry Swirl
Ice Cream
Yield: 16 servings
INGREDIENTS
• 2 cups (100 g) raspberries
• 2 400 ml cans of full-fat coconut milk
INSTRUCTIONS
1. Place the raspberries into a mini food processor or blender and food process
until smooth. Set aside.
2. Shake the cans of coconut milk really well (they should be room temperature)
and empty into a large bowl. Whisk the mixture well until there are no lumps,
then whisk in the erythritol.
3. Place the mixture into an ice cream maker and churn according to
manufacturer’s instructions. Transfer the churned ice cream into a suitable
freezer container and gently stir in the reserved raspberry mix to create a swirl
pattern.
4. Store covered in the freezer until needed.

category{FROZEN DELIGHTS} 81
Turmeric Milk
Popsicles
Yield: 4 servings
INGREDIENTS
• 1 cup (240 ml) coconut milk (from a can of coconut milk)
• 1/2 Tablespoon (3 g) turmeric powder
• 1 teaspoon (2 g) ground ginger
INSTRUCTIONS
1. Heat up the coconut milk in a small pot and melt the sweetener and spices into
it.
2. Combine well and pour into popsicle molds. The molds I used take 1/4 cup
(60 ml) of liquid.
3. Place into the freezer and freeze for 4+ hours.

82
Ice Cream Cookie

Sandwich
Prep Time: 15 minutes (excluding ice-cream-making)
Yield: 4 servings
INGREDIENTS
• 8 Double Chocolate Chip Cookies (see recipe on page 68)
• 1/4 cup Almond Milk Vanilla Ice Cream (see recipe on page 86)
INSTRUCTIONS
1. Bake the 8 cookies and let cool.
2. Make the ice cream in an ice cream maker.
3. Scoop a tablespoon of ice cream onto a cookie and place another cookie on
top.

Coconut Lime and

Cilantro Ice Cream
Prep Time: 1 hour
Yield: 16 servings
INGREDIENTS
• 2 400ml cans of full-fat coconut milk
• Small handful of cilantro, finely chopped
• Juice and zest of 2 limes
• 2 1/2 (30g) Tablespoons erythritol
INSTRUCTIONS
1. Blend the coconut milk and cilantro and pour into a bowl. Cover and leave to
infuse for 30 minutes. Strain the mixture through a fine mesh sieve, discarding
the cilantro. Stir in the lime juice, zest and erythritol and pour into the ice
cream maker.
2. Churn the ice cream according the manufacturer’s instructions and serve when
ready.

84
Lemon Popsicles
Prep Time: 5 minutes + cooling and freezing
Yield: 6 servings
INGREDIENTS
• Zest from 1 lemon
• 1/4 cup (60 ml) fresh lemon juice
• 2 Tablespoons (24 g) erythritol
• 2 cups (480 ml) water
INSTRUCTIONS
1. Place all the ingredients into a small pan and heat up gently. Allow the mixture
to cool completely.
2. Once cooled, pour into 6 popsicle molds (3.5oz / 100g capacity each) and
place in the freezer until frozen solid.

Cafe Latte Popsicles

Prep Time: 10 minutes + cooling and freezing time
Yield: 6 servings
INGREDIENTS
• 1/4 cup (60 ml) black coffee
• 2 cups (480 ml) coconut milk (from cans)
INSTRUCTIONS
1. Blend everything together and pour into 6 popsicle moulds (3.5oz / 100g
capacity each) and place in the freezer until frozen solid.

86
Almond Milk Vanilla

Ice Cream
Prep Time: 10 minutes + churning
Yield: 6 servings
INGREDIENTS
• 4 cups (1 liter) unsweetened almond milk
• 1-2 Madagascan vanilla pods
INSTRUCTIONS
1. Pour the almond milk into a large bowl. Scrape the seeds of the vanilla pod
and whisk into the almond milk along with the erythritol. This part can be made
ahead of time and kept in the fridge until 30 minutes prior to churning.
2. Place the mixture into an ice cream maker and churn according to
manufacturer’s instructions. Best served directly after churning.

Chocolate Coconut
Milkshake
Yield: 2 servings
INGREDIENTS
• 1 cup (240 ml) coconut milk from a can, shaken well
• 1/2 large avocado, stone removed
• 1 cup (220 g) ice
INSTRUCTIONS
1. Blend everything together really well. Add water or more coconut milk if
needed.


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How To Use This Book page 7

5 Types of Easy Keto Desserts page 10

The Essential Keto Dessert Pantry page 11

CHAPTER 1 - Basics page 14

CHAPTER 2 - Breakfast Desserts page 28

CHAPTER 3 - Cakes page 38

CHAPTER 4 - Bars page 49

CHAPTER 5 - Fat Bombs page 54

CHAPTER 6 - Cookies page 65

CHAPTER 7 - Small Treats page 71

CHAPTER 8 - Frozen Delights page 79

Hi! I’m Louise

Hi! I’m Becky

And it wasn’t because “ketosis is magic”...this journey really changed my

Now, I spend my time giving back to the Keto community. So many

Almond Flour Coconut Flour Flax Meal

Gelatin Powder Baking Powder Whey Protein

Shredded Coconut or Whole Nuts/Seeds

Coconut Oil/Ghee Coconut Butter

Coconut Milk/Cream Nut Butters

100% Dark Vanilla Extract (or Cinnamon,

Erythritol Stevia Monk Fruit

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Crepes with Warm

For the compote –

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Pie or Tart Crust

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Raspberry Chia Jam

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Cashew Cream Cheese

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Nutritional Data (estimates) - per serving:

Nutritional Data (estimates) - per serving:

Golden Almond Milk

Nutritional Data (estimates) - per serving:

Nutritional Data (estimates) - per serving:

Nutritional Data (estimates) - per serving:

Vanilla Mug Cake

Nutritional Data (estimates) - per serving:

Mocha Chia Pudding

Nutritional Data (estimates) - per serving:

Nutritional Data (estimates) - per serving:

Nutritional Data (estimates) - per serving:

Nutritional Data (estimates) - per serving:

Nutritional Data (estimates) - per serving:

Nutritional Data (estimates) - per serving:

Vanilla Pound Cake

Nutritional Data (estimates) - per serving:

Nutritional Data (estimates) - per serving:

S’mores Cake In A Jar

For the graham cracker crust -

For the chocolate cake layer -