DeliciouslyFit
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Chloe Davis

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Nutritious Bites

Keto Bounty dessert

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Keto Bounty dessert
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Keto Bounty dessert

Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

115

kcal

Ingredients

  • Coconut layer:

  • 1 1/2 cups coarsely grated coconut or less

  • cup liquid cream

  • 3 tablespoons sweetener substitute for sugar

  • 1 tablespoon coconut oil

  • 1/4 teaspoon xanthan gum

  • chocolate layer

  • 60 gm dark chocolate 85% or 50 gm chocolate 95%

  • 1/2 cup liquid cream

  • Half a stick of butter (50 g)

  • 2-3 tablespoons sweetener substitute for sugar

Directions

  • Coconut layer Method :
  • In a saucepan, add the coconut oil, cream and sweetener and sprinkle the xanthan gum with constant stirring so that it does not clump (the same principle of sprinkling salt on food) while stirring all the time and leaving it to boil until it thickens and turns into an almost thick consistency. Remove from the heat, then add while hot to the coconut flakes and stir until the mixture is mixed, then pour into small dishes, put in the refrigerator until it cools completely, at least an hour before pouring the chocolate layer
  • chocolate layer Method:
  • Add all the ingredients together and melt in the microwave or in a water bath until the mixture is completely homogeneous and the chocolate is melted
    Pour over the cold coconut layer, then place in the refrigerator for at least an hour, until firm
    Sprinkle grated coconut for garnish and health
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Keto Madeleines cake

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Keto Madeleines cake
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Keto Madeleines cake

Servings

9

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

83

kcal

Ingredients

  • ½ cup / 50g almond flour

  • 2.5 tbsp / 37g unsalted butter melted

  • 2.5 tbsp / 25g powdered sweetener

  • 2 eggs medium

  • 1 tablespoon heavy cream (double cream)

  • ½ teaspoon baking powder

  • ½ teaspoon vanilla extract

  • ¼ teaspoon xanthan gum

Directions

  • Preheat your oven to 350 Fahrenheit / 175 Celsius / 155 fan and grease the madeleine mould with melted butter.
  • In a bowl or with a food processor, blend the melted butter, cream and sweetener until smooth.
  • Add the eggs and vanilla extract and blend until combined. Add the almond flour, baking powder and xanthan gum and mix.
  • Spoon the dough into a well-greased madeleine pan. I used a silicone madeleine mould. Do not overfill!
  • Bake for 15 – 17 minutes or until lightly golden. Remove from oven and allow to cool com-pletely before removing from the pan.
  • Dust with powdered erythritol.

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keto chocolate donuts

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keto chocolate donuts
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keto chocolate donuts

Servings

10

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

221

kcal

Ingredients

  • Donuts:

  • 4 large eggs

  • ½ cup unsalted butter melted (112 grams)

  • 3 tablespoons whole milk

  • 1 teaspoon stevia glycerite (equals ⅓ cup sugar)

  • ¼ cup coconut flour

  • ¼ cup unsweetened natural cocoa powder (not treated with alkali)*

  • ¼ teaspoon sea salt

  • ¼ teaspoon baking soda

  • Nonstick oil for pan

  • Glaze:

  • ¾cup dark chocolate chips (4.5 oz)

  • 1 tablespoon avocado oil

Directions

  • Preheat oven to 350 degrees F. Grease 10 silicone donut pan cavities.
  • Whisk together the eggs, melted butter, milk and stevia.
  • Whisk in the coconut flour, cocoa powder, salt, and baking soda.
  • Fill the pan cavities ¾ full. Bake until set and a toothpick inserted in the donuts comes out clean, about 17 minutes.
  • Place the pan on a cooling rack and allow to cool for 15 minutes.
  • Meanwhile, in a shallow bowl, melt the chocolate chips in a microwave-safe bowl, in 30-second intervals, stirring after each session. Stir in the avocado oil.
  • Gently run a knife around the edges and center of each donut. Carefully release them from the pan. Dip each donut into the glaze.
  • If desired, sprinkle the donuts with toppings such as shredded coconut or chopped nuts, or drizzle them with melted peanut butter.
  • Cool the donuts until the glaze sets, about 30 minutes, then serve. 


Notes

  • *The baking soda in this recipe needs an acid to react with, and cocoa powder treated with alkali will not provide that acid.
  • The nutrition label includes donuts and glaze, but no toppings.
  • Once completely cool, keep the leftovers in the fridge, in a single layer in an airtight container, for up to 4 days. Remove them from the fridge 30-60 minutes before you plan on eating them.

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Keto chocolate flan cake

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Keto chocolate flan cake 
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Keto chocolate flan cake 

Servings

8

servings
Prep time

25

minutes
Cooking time

1

hour 

20

minutes
Calories

309

kcal

Ingredients

  • CAKE:

  • 1 1/2 cups (150g) almond flour

  • 1/2cup (45g) chocolate protein powder (I used whey)

  • 2 tbsp cocoa powder

  • 1/4 cup (50g) sugar substitute

  • 2 eggs

  • 1/2 cup (117ml) water

  • 1/4 cup (50g) butter – melted

  • FLAN:

  • 2 cups (500ml) heavy cream

  • 4 eggs

  • 2/3 cup (125g) sugar substitute

  • 1 tbsp vanilla extract

  • 1 tbsp vanilla extract

  • sugar free caramel sauce or cajeta

  • butter for greasing

  • hot water


Directions

  • In a mixing bowl, whisk together all the ingredients for the cake.
  • In another bowl, mix together the flan ingredients.
  • Butter or grease the entire inside of the bundt pan.
  • Place a thin layer of caramel sauce/cajeta on the bottom of the bundt pan.
  • Pour in the cake batter and make sure it is even in the pan.
  • Pour in the flan mixture.
  • Place the bundt pan into a casserole dish and pour 1-inch of boiling water into the casserole dish.
  • Cover the bundt pan tightly with foil.
  • Bake at 350°F / 176°C for 70-80 minutes. Make sure the cake is done by inserting a toothpick and making sure it comes out clean.
  • Cool to room temperature and it’s advised to cool in fridge for an hour before taking out of the bundt pan and serving.
  • Enjoy

Notes

  • This make roughly 12 slices.
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Keto rose water Muhallabia

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Keto rose water Muhallabia
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Keto rose water Muhallabia

Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

139

kcal

Ingredients

  • For the Pudding:

  • 3 cups whole milk (2% milk is also fine), divided

  • 1/4 cup cornstarch

  • 1 tablespoon rose water

  • 1/3 cup sugar

  • For the Raspberry Rose Syrup (Optional):

  • 1/4 cup sugar

  • 1/4 cup water

  • 2 tablespoons seedless raspberry jam

  • 1 teaspoon rose water

  • Slivered almonds, chopped pistachios or walnuts, shredded coconut, optional garnishes

Directions

  • Slivered almonds, chopped pistachios or walnuts, shredded coconut, optional garnishes
  • Gather the ingredients.
  • In a small bowl, combine 1/2 cup of the milk with the cornstarch and rose water. Mix well with a fork or clean fingers, until the mixture is smooth and lump-free. (The cornstarch may be hard to stir at first, but will loosen as you mix.) Set aside.
  • In a medium saucepan, combine the remaining 2 1/2 cups of milk with the sugar. Bring to a boil over medium-high heat, stirring frequently, until the sugar dissolves.
  • When bubbles begin to break the surface, reduce the heat to low. Give the cornstarch mixture a stir, and add it to the simmering milk, stirring constantly. 
  • Cook the pudding at a gentle simmer, stirring very frequently, until it thickens enough to coat the back of the spoon, about 5 to 7 minutes. (If you’re not stirring constantly, try not to scrape the bottom of the pan, or you may end up with lumps in your pudding.)
  • Pour or spoon the malabi into 6 to 8 serving dishes. Allow to cool slightly, cover with plastic wrap, and refrigerate for at least 3 hours (the pudding will firm up as it cools). 

  • Make the Raspberry Rose Syrup
  • Gather the ingredients.
  • While the pudding chills, make the syrup: In a small saucepan, combine the sugar, water, and jam. Bring to a simmer over medium-high heat, stirring to dissolve the sugar and incorporate the jam.
  • When the mixture is smooth, remove from the heat, and stir in the rose water. Transfer to a dish and refrigerate until ready to serve. 
  • To serve the malabi, spoon a little syrup over the top, and garnish with slivered or chopped nuts or coconut if desired. 

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Lemon Cheesecake ice cream

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Lemon Cheesecake ice cream
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Lemon Cheesecake ice cream

Servings

10

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

214

kcal

Ingredients

Directions

  • Warm the light whipping cream in a saucepan over low heat, until its just starting to steam.
  • Place the egg yolks, cream cheese, Natvia and vanilla into a bowl and mix with a hand mixer on medium speed until all ingredients are combined.
  • Pour 1/4 of the warm cream into the egg mixture to temper the eggs and mix well.
  • Pour the reset of the cream into the egg mixture. Mix well and return to the saucepan.
  • Heat over a low temperature whilst continually stirring to avoid the eggs from scrambling. The mixture will slowly turn into a thick velvety custard.
  • Remove the custard from the heat and pour into a heatproof bowl, continue to stir for 5 minutes before placing into the fridge. Allow to cool for 10 minutes.
  • Lightly whip the heavy cream until it reach very soft peaks.
  • Remove the custard from the fridge and stir in the lemon juice.
  • Add half of the whipped cream into the custard and fold in, before adding the remaining cream and folding it in also.
  • Pour the ice cream into your ice cream churner and allow to churn for 25 minutes.


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Keto Pecan Cheesecake

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Keto Pecan Cheesecake 
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Keto Pecan Cheesecake 

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

For the Keto Crust

  • 1 cup almond flour

  • 3/4 cup crushed pecans

  • 5 tablespoons butter, melted

  • 2 tablespoons Monkfruit sweetener

  • For the Butter Pecan Cheesecake

  • 3 (8 ounce) packages cream cheese

  • 1/2 cup sour cream

  • 1 cup confectioners Monkfruit Sweetener

  • 3 eggs, room temperature

  • 2 teaspoons vanilla extract

  • 1/4 teaspoon maple extract

  • 1/4 teaspoon butter extract

  • For the Caramel Pecan Topping

  • Keto Caramel Sauce (link below)

  • 1 ½ cup roasted, salted pecans


Directions

  • Heat oven to 350°F.
  • Mix almond flour, crushed pecans, butter and monkfruit sweetener. Press onto the bottom of a parchment paper lined 9-inch springform pan.
  • Beat cream cheese monkfruit sweetener with an electric mixture until well combined. Add sour cream and vanilla, maple and butter extracts; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  • Beat cream cheese monkfruit sweetener with an electric mixture until well combined. Add sour cream and vanilla, maple and butter extracts; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  • Refrigerate cheesecake 4 hours.
  • Just before serving top with roasted pecans and keto caramel sauce.
  • Baking Tip:
  • Cheesecakes like a hot humid environment, instead of baking in a water bath and risking water leaking through your pan you can place a separate dish of water in the oven as the cheesecake cooks to achieve the same goal. This is not essential, but it does help create a cheesecake that doesn’t have cracks.

Notes

  • This is the recipe for the  keto caramel sauce. be sure to read the notes regarding the sweetener so you get the perfect texture
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Keto Brownies waffle

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Keto Brownies waffle
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Keto Brownies waffle

Servings

2

servings
Prep time

6

minutes
Cooking time

4

minutes
Calories

200

kcal

Ingredients

  • 1 Egg  (beaten)

  • ½ cup Mozzarella cheese (grated)

  • 1 tablespoon  Almond flour (blanched)

  • ¼ teaspoon Vanilla extract

  • 1 tablespoon Cocoa (unsweetened)

  • 1 tablespoon  Erythritol

  • 2 teaspoons Heavy cream

  • 16 Chocolate chips (unsweetened)

Directions

  • Preheat mini-chaffle maker.
  • In a medium bowl add all ingredients except the chocolate chips and hand mix with a whisk or fork.
  • Pour a heaping tablespoon in your chaffle maker and sprinkle half the chocolate chips on top. Cook for  3½ minutes.
  • Cool on a cooling rack, then serve with whipping cream, more chocolate chips, or even a strawberry.

Notes

  • Top with whipped topping, chocolate chips, cocoa powder, or even fresh strawberries. Adjust the sweetener to your taste.
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KETO SKILLET COOKIE

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KETO SKILLET COOKIE
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KETO SKILLET COOKIE

Servings

12

servings
Prep time

2

minutes
Cooking time

12

minutes
Calories

196

kcal

Ingredients

  • 1 1/2 cups almond flour blanched almond flour

  • 1/2 cup granulated sweetener of choice *See notes

  • 1/2 cup butter softened

  • 1 large egg room temperature

  • 1/2 teaspoon baking soda

  • 1/2 cup chocolate chopped

Directions

  • Preheat the oven to 180C/350F. Grease a 10-inch cast iron skillet with cooking spray and set aside.
  • In a small mixing bowl, whisk all your ingredients, except for your chocolate, until combined. Fold through your chopped chocolate.
  • Transfer the skillet cookie dough into the cast iron skillet. Bake for 10-12 minutes, or until the tops are just cooked.
  • Remove from the oven and let sit for 10 minutes, before serving.

Notes

  • TO STORE: If you have any leftover cookie, transfer it out of the skillet and place it in a sealable container. It will keep for up to 2 weeks. 
  • TO REHEAT: Either reheat in the microwave (30 seconds) or in a preheated oven. If you prefer thicker and chewier cookies, you can enjoy it directly from the fridge! 
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Keto chocolate tart

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Keto chocolate tart
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Keto chocolate tart

Servings

12

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

189

kcal

Ingredients

  • 1 8-inch pie crust of choice no bake or baked 

  • 1 1/2 cups coconut milk canned (not reduced fat or lite)

  • 2 cups chocolate chips of choice can use a chopped chocolate bar 

  • 1 teaspoon vanilla extract

Directions

  • Prepare your homemade or store bought pie crust to fit an 8-inch springform pan. Set aside.
  • In a small saucepan or microwave safe bowl, heat up your coconut milk until warm. Once warm, add your chocolate/chocolate chips and let sit for 2-3 minutes. After that, whisk together the coconut milk and chocolate until smooth and glossy. Whisk in your vanilla extract.
  • Transfer your chocolate tart filling into the pie crust. Refrigerate for 2 hours, or until firm. Sprinkle with sea salt, if desired.

Recipe Video

Notes

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