28+ Irresistible Keto Almond Flour Dessert Recipes to Satisfy Your Carving

If you’ve been craving something sweet while sticking to a keto lifestyle, you don’t have to worry about compromising your goals.

Almond flour, a versatile and low-carb alternative to regular flour, is your best friend when it comes to keto-friendly desserts.

It adds a rich, nutty flavor and texture to a variety of treats, from cakes and cookies to brownies and pies.

In this article, we’ve compiled over 28 delicious keto almond flour dessert recipes that will satisfy your cravings without derailing your healthy eating habits.

Whether you have a sweet tooth for chocolate, fruit, or nut-based treats, there’s something for everyone.

With these recipes, you’ll enjoy low-carb desserts that are just as indulgent as their high-carb counterparts, and they won’t leave you feeling guilty afterward.

28+ Irresistible Keto Almond Flour Dessert Recipes to Satisfy Your Carving

Indulging in delicious desserts doesn’t have to be a distant memory when you’re on a keto diet.

With these 28+ keto almond flour dessert recipes, you can enjoy sweet treats that fit perfectly into your low-carb lifestyle.

From gooey chocolate lava cakes to light and fluffy muffins, almond flour offers a fantastic base for a wide variety of mouthwatering desserts.

Plus, with the added health benefits of almonds, including healthy fats and protein, these recipes are a great way to curb your cravings while nourishing your body.

So, the next time you’re in the mood for something sweet, you’ll have plenty of low-carb options to choose from.

Keto Almond Flour Brownies

Rich, fudgy, and satisfying, these keto almond flour brownies are perfect for a guilt-free dessert. With a deep chocolate flavor and moist texture, they’re a crowd-pleaser for keto enthusiasts and non-keto eaters alike.

Ingredients:

• 1 cup almond flour
• 1/3 cup cocoa powder
• 1/2 cup keto-friendly sweetener (e.g., erythritol or monk fruit)
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
2. In a medium mixing bowl, whisk together almond flour, cocoa powder, sweetener, baking powder, and salt.
3. In another bowl, beat eggs, melted butter, almond milk, and vanilla extract until smooth.
4. Gradually mix the wet ingredients into the dry ingredients until well combined.
5. Fold in the sugar-free chocolate chips if using.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the brownies to cool completely before cutting into squares.

These keto almond flour brownies deliver all the decadence of a classic brownie while staying low-carb. Store them in an airtight container for up to 5 days or freeze for longer enjoyment.

Keto Almond Flour Lemon Bars

Bright and tangy, these keto almond flour lemon bars bring a refreshing twist to dessert time. With a buttery almond flour crust and a creamy lemon filling, they’re perfect for summer gatherings or anytime you crave citrus.

Ingredients:

For the crust:

• 1 cup almond flour
• 1/4 cup keto-friendly sweetener
• 1/4 cup unsalted butter, melted

For the filling:

• 3 large eggs
• 1/2 cup keto-friendly sweetener
• 1/2 cup fresh lemon juice
• 2 tbsp almond flour
• 1 tsp lemon zest

Instructions:

1. Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper.
2. In a mixing bowl, combine almond flour, sweetener, and melted butter. Press the mixture into the prepared pan to form an even crust. Bake for 10–12 minutes until lightly golden.
3. Meanwhile, whisk together eggs, sweetener, lemon juice, almond flour, and lemon zest in a separate bowl.
4. Pour the lemon mixture over the pre-baked crust.
5. Bake for another 20–25 minutes, or until the filling is set.
6. Allow the bars to cool at room temperature, then chill in the refrigerator for at least 2 hours before slicing.

These keto lemon bars strike the perfect balance of sweet and tart while being low-carb and gluten-free. They’re ideal for prepping ahead of time and storing in the fridge for a zesty treat.

Keto Almond Flour Chocolate Chip Cookies

Soft, chewy, and studded with melty chocolate chips, these keto almond flour cookies are a comforting classic reimagined for low-carb lifestyles. They’re easy to make and perfect for a quick dessert or snack.

Ingredients:

• 2 cups almond flour
• 1/2 cup keto-friendly sweetener
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine almond flour, sweetener, baking soda, and salt.
3. Stir in melted butter, egg, and vanilla extract until a soft dough forms.
4. Fold in the sugar-free chocolate chips.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flattening them slightly.
6. Bake for 10–12 minutes, or until the edges are golden brown.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These keto chocolate chip cookies are a delightful way to satisfy your sweet tooth while keeping your carbs in check. Enjoy them with a cup of coffee or tea, and store any leftovers in an airtight container for up to a week.

Keto Almond Flour Blueberry Muffins

These moist and fluffy keto almond flour blueberry muffins are packed with juicy berries and perfect for breakfast or a snack. With a subtly sweet flavor and a hint of vanilla, they’ll be a hit with everyone, keto or not.

Ingredients:

• 2 cups almond flour
• 1/4 cup keto-friendly sweetener
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with butter.
2. In a large mixing bowl, combine almond flour, sweetener, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
4. Slowly add the wet ingredients to the dry ingredients, stirring until just combined.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for 10 minutes in the tin, then transfer to a wire rack to cool completely.

These keto blueberry muffins are a versatile, grab-and-go treat that’s naturally gluten-free and low-carb. Store them in the refrigerator for up to 5 days or freeze for longer shelf life.

Keto Almond Flour Peanut Butter Cookies

Simple and delicious, these keto almond flour peanut butter cookies require only a few ingredients. Their crumbly texture and rich peanut butter flavor make them a perfect treat for peanut butter lovers.

Ingredients:

• 1 cup almond flour
• 1/2 cup natural peanut butter (unsweetened)
• 1/4 cup keto-friendly sweetener
• 1/2 tsp vanilla extract
• 1/4 tsp baking soda
• 1 large egg

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix almond flour, peanut butter, sweetener, vanilla extract, baking soda, and egg until a dough forms.
3. Roll the dough into 1-inch balls and place them on the baking sheet. Flatten each ball with a fork, creating a crisscross pattern.
4. Bake for 10–12 minutes, or until the edges are lightly golden.
5. Let the cookies cool completely on the baking sheet before removing.

These keto peanut butter cookies are quick to make and offer a satisfying combination of nutty flavor and soft texture. Pair them with a glass of almond milk for a delightful snack.

Keto Almond Flour Cinnamon Donuts

These keto almond flour cinnamon donuts are soft, sweet, and coated in a delicious cinnamon “sugar” mixture. Perfect for breakfast or dessert, they’ll satisfy your cravings without breaking your carb limit.

Ingredients:

For the donuts:

• 2 cups almond flour
• 1/4 cup keto-friendly sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract

For the topping:

• 2 tbsp melted butter
• 2 tbsp keto-friendly sweetener
• 1 tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a donut pan with butter or non-stick spray.
2. In a large bowl, combine almond flour, sweetener, baking powder, salt, and cinnamon.
3. In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.
5. Spoon the batter into the prepared donut pan, filling each mold about three-quarters full.
6. Bake for 15–18 minutes or until the donuts are golden and firm to the touch. Allow them to cool slightly before removing from the pan.
7. In a small bowl, mix sweetener and cinnamon for the topping. Brush each donut with melted butter, then dip into the cinnamon-sugar mixture to coat.

These keto cinnamon donuts are a flavorful indulgence that’s easy to prepare and perfect for any occasion. Store them in an airtight container for up to 3 days.

Keto Almond Flour Carrot Cake

This keto almond flour carrot cake is moist, flavorful, and full of warm spices, with a subtle sweetness from the carrots. Topped with a smooth cream cheese frosting, it’s a perfect treat for special occasions or any time you want a low-carb dessert.

Ingredients:

For the cake:

• 2 cups almond flour
• 1/2 cup keto-friendly sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup grated carrots (about 2 medium carrots)
• 1/4 cup chopped walnuts or pecans (optional)

For the frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/4 cup keto-friendly sweetener
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, whisk together almond flour, sweetener, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Stir in the grated carrots and nuts (if using).
6. Pour the batter into the prepared cake pan and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before frosting.

For the frosting:

1. In a medium bowl, beat together cream cheese, butter, sweetener, and vanilla extract until smooth and creamy.
2. Spread the frosting over the cooled cake and serve.

This keto carrot cake is a perfect balance of spice, sweetness, and richness. It’s ideal for holidays, birthdays, or simply as a delicious dessert to enjoy. Store leftovers in the refrigerator for up to 5 days.

Keto Almond Flour Chocolate Mousse

This keto almond flour chocolate mousse is creamy, velvety, and decadent with rich chocolate flavor. It’s incredibly easy to make and provides a luxurious, low-carb alternative to traditional mousse desserts.

Ingredients:

• 1/2 cup heavy whipping cream
• 2 tbsp unsweetened cocoa powder
• 2 tbsp almond flour
• 2 tbsp keto-friendly sweetener (e.g., erythritol or monk fruit)
• 1 tsp vanilla extract
• 1/4 cup unsweetened chocolate, melted
• A pinch of salt

Instructions:

1. In a small bowl, whisk together almond flour, cocoa powder, sweetener, and a pinch of salt.
2. In a separate bowl, whip the heavy cream until soft peaks form.
3. Gently fold the dry mixture into the whipped cream until well combined.
4. Stir in the melted chocolate and vanilla extract.
5. Divide the mousse into serving dishes and refrigerate for at least 2 hours or until set.
6. Before serving, you can garnish with shaved chocolate or whipped cream, if desired.

This keto chocolate mousse is the perfect indulgent treat that’s creamy, rich, and full of chocolatey goodness. It’s a great option for anyone on a keto diet, and it stores well in the refrigerator for up to 3 days.

Keto Almond Flour Strawberry Shortcake

This keto strawberry shortcake is light, sweet, and the ideal way to enjoy fresh berries while staying low-carb. The almond flour biscuits are buttery and soft, complemented by whipped cream and juicy strawberries.

Ingredients:

For the biscuits:

• 2 cups almond flour
• 1/4 cup keto-friendly sweetener
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk

For the topping:

• 1 cup heavy whipping cream
• 2 tbsp keto-friendly sweetener
• 1 tsp vanilla extract
• 1 1/2 cups fresh strawberries, sliced

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour, sweetener, baking powder, and salt.
3. Stir in melted butter, eggs, vanilla extract, and almond milk until a dough forms.
4. Scoop spoonfuls of dough onto the prepared baking sheet, forming 6–8 biscuits. Flatten each biscuit slightly.
5. Bake for 15–18 minutes, or until the biscuits are golden and firm to the touch.
6. Let the biscuits cool slightly before assembling the shortcake.

For the topping:

1. In a medium bowl, whip the heavy cream with sweetener and vanilla extract until soft peaks form.
2. To assemble, split each biscuit in half. Top with sliced strawberries and a dollop of whipped cream.

This keto strawberry shortcake is a delightful, refreshing dessert perfect for any time of year. It combines the sweetness of fresh strawberries with rich, creamy whipped cream, all atop soft almond flour biscuits. Store the biscuits and whipped cream separately in the fridge for up to 3 days.

Keto Almond Flour Cheesecake Bites

These keto almond flour cheesecake bites are a bite-sized indulgence that combines a creamy, rich cheesecake filling with a buttery almond flour crust. They’re perfect for satisfying your sweet tooth without derailing your keto diet.

Ingredients:

For the crust:

• 1 cup almond flour
• 1/4 cup keto-friendly sweetener
• 1/4 cup unsalted butter, melted
• 1/4 tsp vanilla extract

For the cheesecake filling:

• 8 oz cream cheese, softened
• 1/4 cup heavy cream
• 1/4 cup keto-friendly sweetener
• 1 tsp vanilla extract
• 1 large egg

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a mini muffin tin or line with paper liners.
2. In a small bowl, combine almond flour, sweetener, melted butter, and vanilla extract. Stir until the mixture resembles wet sand.
3. Spoon a small amount of the crust mixture into each muffin cup and press down gently to form an even layer. Bake for 8–10 minutes until lightly golden.
4. While the crust bakes, beat together cream cheese, heavy cream, sweetener, vanilla extract, and egg until smooth.
5. Pour the cheesecake filling over the baked crusts, filling each cup almost to the top.
6. Bake for 15–18 minutes, or until the centers are set and slightly firm.
7. Allow the cheesecake bites to cool, then refrigerate for at least 2 hours before serving.

These keto cheesecake bites are the perfect low-carb treat for any gathering or simply as a delicious snack. They’re easy to store in the fridge for up to 5 days and can also be frozen for longer storage.

Keto Almond Flour Snickerdoodle Cookies

These keto almond flour snickerdoodle cookies are soft, chewy, and packed with warm cinnamon flavor. Coated in a cinnamon-sweetener mix, they make for a delightful low-carb dessert or snack.

Ingredients:

• 2 cups almond flour
• 1/4 cup keto-friendly sweetener (e.g., erythritol or monk fruit)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract

For the coating:

• 2 tbsp keto-friendly sweetener
• 1 tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, sweetener, baking soda, salt, and cinnamon.
3. In another bowl, beat together the softened butter, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
6. Mix together the coating ingredients (sweetener and cinnamon), then roll each dough ball in the cinnamon-sugar mixture.
7. Flatten each ball slightly with the palm of your hand.
8. Bake for 8–10 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These keto snickerdoodle cookies are soft, flavorful, and full of cozy cinnamon goodness. They’re perfect for enjoying with a cup of tea or coffee and can be stored in an airtight container for up to 5 days.

Keto Almond Flour Chocolate Truffles

These decadent keto almond flour chocolate truffles are the ultimate indulgence. Made with rich, creamy dark chocolate and a hint of almond flour, they’re perfect for special occasions or a sweet treat after dinner.

Ingredients:

• 1/2 cup heavy cream
• 1/4 cup unsweetened almond butter
• 1/4 cup almond flour
• 6 oz unsweetened dark chocolate (85% cocoa or higher)
• 1 tsp vanilla extract
• 2 tbsp keto-friendly sweetener (e.g., erythritol or monk fruit)
• 1/4 cup cocoa powder (for rolling)

Instructions:

1. In a small saucepan, heat the heavy cream and almond butter over medium heat until it begins to simmer. Stir to combine.
2. Break the dark chocolate into small pieces and add it to the saucepan. Stir until the chocolate is completely melted and smooth.
3. Remove the saucepan from the heat and stir in the almond flour, vanilla extract, and sweetener. Let the mixture cool to room temperature, then refrigerate for at least 1 hour, or until firm enough to roll into balls.
4. Once the mixture has set, scoop out small amounts and roll them into 1-inch balls.
5. Roll the truffles in cocoa powder to coat evenly.
6. Refrigerate the truffles for at least 30 minutes before serving.

These keto chocolate truffles are rich, creamy, and perfectly balanced with the crunch of almond flour. They’re a great way to satisfy your chocolate cravings on a low-carb diet. Store them in the refrigerator for up to 2 weeks.

Keto Almond Flour Pumpkin Bars

These keto almond flour pumpkin bars are moist, flavorful, and perfect for fall or anytime you crave a comforting, low-carb dessert. The spices and pumpkin flavor combine beautifully with a soft, almond flour base, creating a dessert that’s both indulgent and healthy.

Ingredients:

For the bars:

• 2 cups almond flour
• 1/4 cup keto-friendly sweetener
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 2 large eggs
• 1 cup pure pumpkin puree (unsweetened)
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract

For the cream cheese frosting:

• 8 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1/4 cup keto-friendly sweetener
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. In a large bowl, combine almond flour, sweetener, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together eggs, pumpkin puree, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bars cool completely before frosting.

For the frosting:

1. Beat together cream cheese, butter, sweetener, and vanilla extract until smooth and creamy.
2. Spread the frosting over the cooled bars and slice into squares.

These keto pumpkin bars are rich and flavorful, perfect for fall gatherings or anytime you want a delicious, low-carb treat. They store well in the fridge for up to 5 days.

Keto Almond Flour Coconut Macaroons

These keto almond flour coconut macaroons are chewy, sweet, and packed with coconut flavor. They’re a great way to enjoy a low-carb, gluten-free dessert with minimal ingredients, making them perfect for quick prep.

Ingredients:

• 2 cups unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup keto-friendly sweetener
• 2 large egg whites
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine shredded coconut, almond flour, sweetener, and salt.
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. Gently fold the egg whites into the coconut mixture until well combined.
5. Scoop tablespoon-sized portions of the mixture and form into small mounds on the baking sheet.
6. Bake for 12–15 minutes, or until the edges of the macaroons are golden brown.
7. Allow the macaroons to cool completely before transferring to a serving platter.

These keto coconut macaroons are an easy, no-bake-like treat that’s both satisfying and delicious. They store well in an airtight container for up to 5 days.

Keto Almond Flour Raspberry Cheesecake Bars

These keto almond flour raspberry cheesecake bars are a perfect combination of tart raspberries and creamy cheesecake filling on a buttery almond flour crust. They’re low-carb, indulgent, and sure to impress at any gathering.

Ingredients:

For the crust:

• 1 cup almond flour
• 1/4 cup keto-friendly sweetener
• 1/4 cup unsalted butter, melted
• 1/2 tsp vanilla extract

For the cheesecake filling:

• 8 oz cream cheese, softened
• 1/4 cup keto-friendly sweetener
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup fresh raspberries

Instructions:

1. Preheat your oven to 325°F (160°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, combine almond flour, sweetener, melted butter, and vanilla extract. Stir until well mixed.
3. Press the crust mixture into the bottom of the prepared pan to form an even layer. Bake for 8–10 minutes until lightly golden.
4. In a separate bowl, beat together cream cheese, sweetener, egg, and vanilla extract until smooth and creamy.
5. Gently fold in the raspberries, being careful not to break them apart too much.
6. Pour the cheesecake filling over the baked crust and smooth it into an even layer.
7. Bake for 20–25 minutes or until the filling is set and slightly firm.
8. Allow the bars to cool, then refrigerate for at least 2 hours before cutting into squares.

These keto raspberry cheesecake bars are the perfect treat for anyone craving a sweet and tangy dessert with a low-carb twist. They can be stored in the refrigerator for up to 5 days.

Keto Almond Flour Lemon Bars

These keto almond flour lemon bars are tangy, refreshing, and perfectly balanced with a sweet almond flour crust and a smooth, zesty lemon filling. They’re a great option for those who love citrus desserts but want to keep it low-carb.

Ingredients:

For the crust:

• 2 cups almond flour
• 1/4 cup keto-friendly sweetener
• 1/4 cup unsalted butter, melted
• 1/2 tsp vanilla extract
• 1/4 tsp salt

For the lemon filling:

• 3 large eggs
• 1/4 cup keto-friendly sweetener
• 1/2 cup fresh lemon juice
• 2 tbsp lemon zest
• 1/4 cup unsweetened almond milk
• 1 tbsp coconut flour
• A pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. For the crust, combine almond flour, sweetener, melted butter, vanilla extract, and salt in a bowl. Stir until the mixture resembles a crumbly dough.
3. Press the dough into the bottom of the prepared pan and bake for 10–12 minutes or until the crust is lightly golden.
4. For the filling, whisk together eggs, sweetener, lemon juice, lemon zest, almond milk, coconut flour, and a pinch of salt in a medium bowl.
5. Pour the lemon filling over the baked crust and bake for an additional 20–25 minutes, or until the filling is set and firm.
6. Let the bars cool completely before refrigerating for at least 2 hours to fully set.
7. Once chilled, slice into squares and serve.

These keto lemon bars are a bright and refreshing treat with just the right balance of sweet and tangy. They can be stored in the refrigerator for up to 5 days and are perfect for a low-carb dessert or a refreshing snack.

Keto Almond Flour Pecan Pie Bars

These keto almond flour pecan pie bars are a delicious twist on the classic pecan pie. The buttery almond flour crust combined with the caramelized, nutty pecan filling makes for a perfect low-carb dessert that’s rich, sweet, and satisfying.

Ingredients:

For the crust:

• 2 cups almond flour
• 1/4 cup keto-friendly sweetener
• 1/4 cup unsalted butter, melted
• 1/4 tsp vanilla extract
• A pinch of salt

For the filling:

• 2 large eggs
• 1/4 cup keto-friendly sweetener
• 1/4 cup unsweetened almond butter
• 1/2 cup pecans, roughly chopped
• 1/4 tsp vanilla extract
• 1 tbsp unsweetened almond milk
• 1 tbsp coconut flour

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. For the crust, combine almond flour, sweetener, melted butter, vanilla extract, and salt in a bowl. Stir until the mixture forms a dough.
3. Press the dough into the bottom of the prepared pan to form an even layer. Bake for 10–12 minutes or until golden brown.
4. For the filling, whisk together eggs, sweetener, almond butter, vanilla extract, almond milk, and coconut flour until smooth.
5. Stir in the chopped pecans.
6. Pour the filling over the baked crust and spread evenly.
7. Bake for 15–18 minutes or until the filling is set and the top is lightly browned.
8. Let the bars cool to room temperature before refrigerating for at least 2 hours.
9. Slice into squares and enjoy!

These keto pecan pie bars are rich, nutty, and just the right amount of sweet. They’re the perfect treat for Thanksgiving or any occasion when you want to enjoy a keto-friendly version of a beloved classic. Store them in the fridge for up to 5 days.

Keto Almond Flour Chocolate Chip Blondies

These keto almond flour chocolate chip blondies are a sweet and gooey dessert that combines the richness of a blondie with the decadence of chocolate chips. They’re soft, chewy, and completely low-carb, making them the perfect treat for any time you’re craving something sweet.

Ingredients:

• 2 cups almond flour
• 1/4 cup keto-friendly sweetener
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, combine almond flour, sweetener, baking soda, and salt.
3. In another bowl, whisk together melted butter, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in the sugar-free chocolate chips.
6. Pour the batter into the prepared baking pan and spread it into an even layer.
7. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
8. Let the blondies cool completely before cutting them into squares.

These keto chocolate chip blondies are the perfect balance of chewy, buttery, and sweet. They store well in an airtight container for up to 5 days and can be frozen for longer storage. Enjoy them with a glass of almond milk or your favorite keto-friendly beverage.

Keto Almond Flour Blueberry Muffins

These keto almond flour blueberry muffins are light, fluffy, and bursting with fresh blueberries. They’re a great low-carb breakfast option or an on-the-go snack, packed with flavor and nutrients without the added sugar.

Ingredients:

• 2 cups almond flour
• 1/4 cup keto-friendly sweetener
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 tbsp almond flour (for coating the blueberries)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, sweetener, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Toss the blueberries in 1 tbsp almond flour to prevent them from sinking to the bottom during baking. Gently fold the blueberries into the batter.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20–25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These keto almond flour blueberry muffins are a perfect low-carb alternative to traditional muffins. They’re a great choice for breakfast, and you can store them in an airtight container for up to 4 days or freeze them for longer storage.

Keto Almond Flour Chocolate Lava Cakes

These keto almond flour chocolate lava cakes are rich, indulgent, and surprisingly easy to make. The warm, gooey chocolate center is the ultimate dessert experience, especially for chocolate lovers on a keto diet.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup keto-friendly sweetener
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease 4 ramekins with butter or cooking spray.
2. In a bowl, whisk together almond flour, cocoa powder, sweetener, baking powder, and salt.
3. In another bowl, beat the eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Divide the batter evenly among the ramekins. Place a small handful of chocolate chips in the center of each ramekin.
6. Bake for 12–15 minutes, or until the edges are set but the center is still slightly soft and gooey.
7. Let the cakes cool for 5 minutes before serving. You can invert them onto a plate or serve them directly from the ramekins.

These keto almond flour chocolate lava cakes are decadent and rich, with a gooey chocolate center that’s perfect for special occasions. Serve them with whipped cream or a scoop of low-carb vanilla ice cream for an extra indulgent experience. Store leftovers in the fridge for up to 3 days.

Keto Almond Flour Cinnamon Rolls

These keto almond flour cinnamon rolls are soft, fluffy, and packed with warm cinnamon flavor. They’re the perfect low-carb version of a beloved breakfast treat, ideal for a cozy morning or a weekend brunch.

Ingredients:

For the dough:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup keto-friendly sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract

For the filling:

• 1/4 cup unsalted butter, softened
• 1/4 cup keto-friendly sweetener
• 1 tbsp ground cinnamon

For the glaze:

• 2 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 2 tbsp keto-friendly sweetener
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a baking dish with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Roll the dough out between two pieces of parchment paper into a rectangle. Spread softened butter on top of the dough, then sprinkle with sweetener and cinnamon.
6. Carefully roll the dough up and slice it into 8–10 rolls. Place them in the prepared baking dish.
7. Bake for 20–25 minutes or until golden brown and firm.
8. While the rolls are baking, prepare the glaze by mixing cream cheese, butter, sweetener, and vanilla extract until smooth.
9. Drizzle the glaze over the warm rolls and serve.

These keto almond flour cinnamon rolls are a comforting and satisfying treat. They’re perfect for a low-carb breakfast or brunch and can be stored in an airtight container for up to 4 days. Reheat them in the microwave for a few seconds for that freshly-baked feel.

Note: More recipes are coming soon!