31+ Easy and Delicious Keto Crockpot Dessert Recipes You’ll Love

Finding delicious and satisfying desserts on a keto diet can be a challenge.

Traditional desserts are often loaded with sugar and carbs, making them off-limits for those following a low-carb lifestyle.

But don’t worry, you can still indulge in sweet treats! With a crockpot, you can make keto-friendly desserts that are easy to prepare and full of flavor.

These recipes take advantage of the slow cooking process, allowing ingredients to meld together and create mouth-watering, low-carb desserts.

Whether you’re craving chocolate, fruit, or something creamy, there’s a keto crockpot dessert for every occasion.

In this article, we’ll share 31+ keto crockpot dessert recipes that will satisfy your sweet tooth without derailing your diet.

31+ Easy and Delicious Keto Crockpot Dessert Recipes You’ll Love

Keto crockpot desserts are the perfect solution for anyone looking to enjoy sweet treats while staying low-carb.

These recipes are not only easy to prepare but also full of flavor and creativity.

From rich chocolate cakes to fruity delights, you’ll find something to satisfy every craving.

The best part is that the crockpot does most of the work for you, so you can enjoy a hassle-free dessert experience.

So, the next time you’re in the mood for something sweet, try one of these 31+ keto crockpot dessert recipes—you won’t be disappointed!

Chocolate Lava Cake

Rich, gooey, and decadent, this keto chocolate lava cake is a perfect treat for chocolate lovers. It’s made in the crockpot, allowing the flavors to develop beautifully while keeping it hassle-free. The molten center adds a surprise burst of flavor and texture, making it an indulgent dessert you’ll love to serve.

Ingredients:

• 1/2 cup almond flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/3 cup erythritol or your preferred keto sweetener
• 1/4 cup heavy cream
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 squares sugar-free dark chocolate

Instructions:

• Grease the inside of your crockpot with butter or cooking spray.
• In a mixing bowl, combine almond flour, cocoa powder, baking powder, and salt.
• In another bowl, whisk together eggs, erythritol, heavy cream, melted butter, and vanilla extract.
• Gradually fold the dry ingredients into the wet ingredients until well combined.
• Pour half of the batter into the crockpot. Place the dark chocolate squares in the center, then cover with the remaining batter.
• Cover the crockpot and cook on low for 2-3 hours, or until the edges are set, but the center is soft.
• Allow it to cool for 5 minutes before serving.

The chocolate lava cake’s rich and velvety texture will impress anyone who tries it. Serve it warm with a dollop of whipped cream or a sprinkle of keto-friendly powdered sweetener for an unforgettable dessert experience.

Coconut Almond Fudge

This creamy and nutty keto coconut almond fudge is a dream come true for those who crave sweet treats without the sugar. Slow cooking allows the flavors to meld perfectly, creating a dessert that’s both satisfying and healthy.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond butter
• 1/4 cup coconut oil
• 1/3 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup chopped almonds

Instructions:

• Line the bottom of your crockpot with parchment paper or grease it lightly.
• In a saucepan, melt coconut oil over low heat. Stir in almond butter, erythritol, vanilla extract, and salt until smooth.
• Pour the mixture into the crockpot and spread it evenly.
• Sprinkle shredded coconut and chopped almonds over the top, pressing lightly into the fudge mixture.
• Cover the crockpot and cook on low for 1-2 hours, checking periodically to avoid burning.
• Once cooked, remove the fudge and let it cool completely before cutting it into squares.

This coconut almond fudge is a delightful blend of creamy and crunchy textures, making it a great addition to your keto dessert repertoire. It’s perfect for sharing or storing for a quick, satisfying snack.

Pumpkin Spice Pudding

Warm and comforting, this keto pumpkin spice pudding is the ultimate fall dessert. With its creamy texture and aromatic spices, it will fill your home with the essence of autumn. The crockpot makes it easy to create a dessert that’s both flavorful and nutritious.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup almond milk
• 1/3 cup erythritol
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract

Instructions:

• Grease your crockpot with butter or cooking spray.
• In a mixing bowl, whisk together pumpkin puree, heavy cream, almond milk, and erythritol until smooth.
• Add eggs, pumpkin pie spice, cinnamon, and vanilla extract, then whisk until fully combined.
• Pour the mixture into the crockpot and cover.
• Cook on low for 2-3 hours, or until the pudding is set and slightly jiggly in the center.
• Let it cool for 10 minutes before serving.

This pumpkin spice pudding is a crowd-pleaser, offering the perfect balance of sweetness and spice. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra-special touch.

Keto Cheesecake Bites

These keto cheesecake bites are a delightful mini dessert that brings all the creamy goodness of a classic cheesecake in a bite-sized form. The crockpot does the work of slowly cooking the filling, resulting in a rich and smooth texture. With a golden almond flour crust and a velvety, sugar-free filling, they’re a perfect keto-friendly indulgence.

Ingredients:

• 1 1/2 cups almond flour
• 2 tablespoons butter, melted
• 2 tablespoons erythritol
• 1 1/2 cups cream cheese, softened
• 1/3 cup sour cream
• 1/4 cup erythritol
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

• Mix almond flour, melted butter, and erythritol in a bowl to create the crust. Press the mixture into the bottom of the crockpot to form a thin layer.
• In another bowl, beat together the cream cheese, sour cream, erythritol, eggs, and vanilla extract until smooth.
• Pour the cheesecake filling over the crust in the crockpot.
• Cover the crockpot and cook on low for 2-3 hours, until the cheesecake is set but slightly wobbly in the center.
• Let it cool to room temperature, then refrigerate for at least 2 hours before cutting into small bites.

These cheesecake bites are incredibly creamy and satisfying, offering a perfect balance of tangy and sweet. The almond flour crust adds a delicious crunch that complements the soft, velvety filling. They’re easy to make, and with a little patience, you’ll have a batch of delicious, guilt-free cheesecake bites to enjoy!

Keto Brownie Pudding

A decadent dessert that combines the best of brownies and pudding, this keto brownie pudding is a rich and fudgy treat. Made in the crockpot, it’s both easy to prepare and perfectly cooked every time. It has a gooey center, making it a perfect dessert for any occasion.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/3 cup erythritol
• 1/4 cup butter, melted
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup sugar-free dark chocolate chips

Instructions:

• Grease the crockpot with butter or cooking spray.
• In a bowl, mix almond flour, cocoa powder, baking powder, and salt.
• In a separate bowl, whisk together eggs, erythritol, melted butter, heavy cream, and vanilla extract.
• Add the dry ingredients to the wet ingredients and mix until smooth.
• Stir in the chocolate chips.
• Pour the batter into the crockpot and spread evenly.
• Cover and cook on low for 2-3 hours, until the edges are set, but the center remains gooey.
• Let it sit for a few minutes before serving.

This keto brownie pudding has a rich, chocolaty flavor with a satisfying, fudgy texture. It’s a great dessert for chocolate lovers and a hit for gatherings. The warm, gooey center is perfect on its own, or you can top it with whipped cream or sugar-free ice cream for an even more indulgent experience.

Peanut Butter Cup Mug Cake

This keto-friendly peanut butter cup mug cake is perfect for when you’re craving something quick and satisfying. It’s a combination of peanut butter and chocolate that delivers on both flavor and texture. The crockpot helps achieve a moist, soft cake that’s rich without being too heavy.

Ingredients:

• 1/4 cup almond flour
• 2 tablespoons peanut butter
• 1 tablespoon cocoa powder
• 1 tablespoon erythritol
• 1 large egg
• 1/4 teaspoon baking powder
• 1 tablespoon heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon sugar-free chocolate chips

Instructions:

• Grease a mug or ramekin and add almond flour, peanut butter, cocoa powder, erythritol, and baking powder.
• Whisk in the egg, heavy cream, and vanilla extract until smooth.
• Stir in the chocolate chips.
• Pour the batter into a crockpot-safe mug or ramekin.
• Cover and cook on low for 1-2 hours, or until the cake is set.
• Let it cool for 5 minutes before serving.

This peanut butter cup mug cake has a rich, creamy flavor with the perfect balance of peanut butter and chocolate. It’s ideal for when you’re craving a quick dessert without the guilt. You’ll love how easy it is to prepare, and the end result is nothing short of delicious!

Keto Chocolate Mousse

Light, airy, and decadent, this keto chocolate mousse is a delightful treat that feels indulgent without derailing your low-carb lifestyle. The crockpot helps to develop a rich chocolate flavor while keeping the mousse fluffy and smooth. It’s the ideal dessert for anyone who loves creamy, chocolatey goodness.

Ingredients:

• 1 cup heavy cream
• 1/4 cup cocoa powder
• 1/4 cup erythritol
• 1 teaspoon vanilla extract
• 2 ounces sugar-free dark chocolate, melted

Instructions:

• In a saucepan, heat the heavy cream over low heat until it just begins to simmer.
• Stir in the cocoa powder, erythritol, and vanilla extract, then remove from heat.
• Add the melted dark chocolate and stir until smooth.
• Pour the mixture into the crockpot and cover.
• Cook on low for 2-3 hours, stirring halfway through to avoid burning.
• Once done, let it cool and refrigerate for at least 2 hours to allow it to set.

This keto chocolate mousse is perfect for any chocolate lover. The creamy, velvety texture and rich flavor make it a satisfying, guilt-free dessert. It’s also versatile, as you can top it with whipped cream or a few raspberries for added freshness and contrast.

Cinnamon Roll Casserole

Cinnamon rolls are a classic favorite, and this keto version, made in the crockpot, delivers all the flavors you love without the carbs. The casserole-style presentation makes it easy to serve for a crowd, and the sweet, cinnamon-infused layers are a perfect treat for any occasion.

Ingredients:

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1 tablespoon erythritol
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup butter, melted
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• 1/4 cup sugar-free glaze (optional)

Instructions:

• Grease the crockpot with butter or cooking spray.
• In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
• Add eggs, melted butter, heavy cream, and vanilla extract, and stir to form a dough-like mixture.
• Spread the dough evenly in the crockpot and sprinkle cinnamon over the top.
• Cover and cook on low for 2-3 hours, until set and golden brown.
• Drizzle with sugar-free glaze, if desired, before serving.

This keto cinnamon roll casserole is the perfect balance of sweetness and spice. It’s a warm, comforting treat that can be served for breakfast or dessert. The soft, cinnamon-flavored layers combined with the rich glaze make this casserole irresistible, and the best part is, it’s totally keto-friendly!

Keto Lemon Pudding Cake

This light, citrusy, and tangy keto lemon pudding cake is a refreshing dessert that’s perfect for any occasion. The crockpot makes it simple to create, and the result is a fluffy cake with a lemony pudding center that’s both sweet and tart. It’s a must-try for lemon lovers!

Ingredients:

• 1/2 cup almond flour
• 1/4 cup erythritol
• 2 teaspoons lemon zest
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup fresh lemon juice
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder

Instructions:

• Grease the crockpot with butter or cooking spray.
• In a bowl, mix almond flour, erythritol, lemon zest, salt, and baking powder.
• In a separate bowl, whisk together eggs, lemon juice, heavy cream, and vanilla extract.
• Combine the wet and dry ingredients until smooth, then pour into the crockpot.
• Cover and cook on low for 2-3 hours, or until the pudding cake has set.
• Let it cool before serving.

This keto lemon pudding cake is the perfect combination of sweetness and tartness. Its light, airy texture makes it a refreshing treat, and the lemon flavor shines through beautifully. It’s the ideal dessert to enjoy after a meal, offering a zesty, satisfying finish without the carbs!

Keto Lava Cake with Raspberries

This keto lava cake is an indulgent dessert with a warm, gooey center that perfectly combines the richness of dark chocolate and the tartness of fresh raspberries. Slow-cooked in the crockpot, it achieves the ideal balance of textures—crispy edges and a molten center—making it an impressive, yet easy, treat for any occasion.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup erythritol
• 1/4 cup unsalted butter, melted
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries

Instructions:

• Grease the crockpot insert with butter or cooking spray.
• In a mixing bowl, combine almond flour, cocoa powder, baking powder, and salt.
• In another bowl, whisk together eggs, erythritol, melted butter, heavy cream, and vanilla extract until smooth.
• Gradually mix the dry ingredients into the wet ingredients until fully incorporated.
• Gently fold in the raspberries, ensuring they’re evenly distributed.
• Pour the batter into the crockpot and spread evenly.
• Cover and cook on low for 2-3 hours, or until the edges are set, but the center remains soft and gooey.
• Allow it to cool slightly before serving.

This keto lava cake with raspberries offers a satisfying combination of chocolate and fruit, making it a refreshing yet decadent dessert. The molten center gives each bite a rich, indulgent flavor, and the raspberries add a burst of freshness. It’s a perfect dessert for a romantic dinner or a family gathering, providing both elegance and flavor with minimal effort.

Keto Tiramisu

Keto tiramisu brings the iconic Italian dessert to life with low-carb ingredients, making it suitable for anyone following a keto diet. With layers of creamy mascarpone cheese, rich coffee, and a hint of cocoa powder, this dessert is as decadent and flavorful as the traditional version, but without the carbs.

Ingredients:

• 1 cup mascarpone cheese
• 1/2 cup heavy cream
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1/2 cup strong brewed coffee, cooled
• 2 tablespoons coffee liqueur (optional)
• 1/2 teaspoon cocoa powder
• 1/4 teaspoon cinnamon
• 1/2 cup almond flour
• 1 tablespoon coconut flour

Instructions:

• In a bowl, combine mascarpone cheese, heavy cream, powdered erythritol, and vanilla extract, mixing until smooth.
• In a separate bowl, whisk together brewed coffee and coffee liqueur (if using).
• In a shallow dish, quickly dip almond flour-based cookies or cake pieces into the coffee mixture, then layer them in the crockpot.
• Spread half of the mascarpone mixture over the soaked cookies or cake.
• Repeat the layers, finishing with the mascarpone mixture on top.
• Sprinkle cocoa powder and cinnamon over the top for garnish.
• Cover and cook on low for 2 hours.
• Let it chill in the fridge for at least 2 hours before serving.

Keto tiramisu is a perfect blend of rich flavors and textures, with the smooth mascarpone cream contrasting beautifully with the coffee-soaked layers. The addition of cinnamon and cocoa gives the dessert an aromatic depth, making it a show-stopping dessert that will satisfy even non-keto eaters. The slow cooking ensures the flavors meld together wonderfully, leaving you with an unforgettable dessert.

Keto Strawberry Shortcake

This keto strawberry shortcake combines the sweetness of fresh strawberries with a light, buttery cake that’s both fluffy and satisfying. Using almond flour and erythritol, it’s a perfect dessert that gives you all the classic shortcake flavors without the carbs, and the crockpot helps achieve a warm and tender treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries, sliced
• 1 tablespoon lemon juice
• 1/2 cup whipped cream (optional)

Instructions:

• Grease the crockpot insert with butter or cooking spray.
• In a bowl, mix almond flour, erythritol, baking powder, and salt.
• Add the eggs, melted butter, heavy cream, and vanilla extract, then mix until a smooth batter forms.
• Pour the batter into the crockpot and spread evenly.
• Cover and cook on low for 2 hours, or until the cake is firm to the touch and golden on top.
• While the cake cooks, toss the strawberries with lemon juice and a little erythritol.
• Once the cake is done, allow it to cool for a few minutes before serving with the macerated strawberries and whipped cream, if desired.

This keto strawberry shortcake is a delightful dessert with a beautiful balance of flavors. The light, moist cake serves as the perfect base for the sweet, tart strawberries. It’s a refreshing and satisfying treat that’s just as delicious as the traditional version, but without the carbs. Perfect for any summer gathering or as a sweet end to a cozy dinner.

Keto Chocolate Cheesecake

If you’re a fan of both chocolate and cheesecake, this keto chocolate cheesecake is a must-try. The rich, velvety chocolate flavor pairs perfectly with the creamy, tangy cheesecake base. Made in the crockpot, it’s an easy and hassle-free way to enjoy a decadent dessert while staying low-carb.

Ingredients:

• 1 1/2 cups cream cheese, softened
• 1/2 cup unsweetened cocoa powder
• 1/2 cup powdered erythritol
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup heavy cream
• 1/4 cup unsalted butter, melted
• 1/4 cup sugar-free dark chocolate, melted

Instructions:

• Grease the crockpot insert with butter or cooking spray.
• In a bowl, beat the cream cheese until smooth, then add the cocoa powder, erythritol, and vanilla extract, mixing until combined.
• Beat in the eggs, one at a time, followed by heavy cream and melted butter.
• Pour the chocolate mixture into the crockpot and drizzle the melted dark chocolate over the top, swirling gently to create a marble effect.
• Cover and cook on low for 2-3 hours, until the cheesecake is set.
• Let it cool and chill in the fridge for at least 2 hours before serving.

This keto chocolate cheesecake is rich, creamy, and satisfies your chocolate cravings. The smooth cheesecake base combined with the rich chocolate flavor creates a perfect dessert for any chocolate lover. The crockpot ensures that the cheesecake cooks evenly and remains perfectly moist. It’s a great dessert for celebrations or just when you need a sweet treat.

Keto Cinnamon Swirl Bread

Keto cinnamon swirl bread is a delightful combination of soft, fluffy bread with a sweet cinnamon filling that makes for a delicious treat any time of day. Slow-cooked in the crockpot, it comes out with a perfect texture and just the right amount of sweetness, making it an excellent keto breakfast or snack option.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1/4 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup butter, softened
• 1/4 cup erythritol (for the swirl)

Instructions:

• Grease the crockpot insert with butter or cooking spray.
• In a bowl, mix almond flour, coconut flour, erythritol, cinnamon, baking powder, and salt.
• Add the eggs, melted butter, almond milk, and vanilla extract, then mix until smooth.
• Pour half of the batter into the crockpot, then spread the softened butter and erythritol mixture on top.
• Pour the remaining batter over the swirl and gently swirl with a spoon to combine.
• Cover and cook on low for 2-3 hours, or until the bread is golden and firm to the touch.
• Let it cool slightly before slicing and serving.

Keto cinnamon swirl bread is the perfect balance of sweet and savory. The cinnamon swirl creates a beautiful contrast with the light, fluffy bread, making each bite irresistible. Whether served as a snack or as part of breakfast, it’s a satisfying low-carb treat that doesn’t compromise on flavor.

Keto Pumpkin Cheesecake

This keto pumpkin cheesecake combines the creamy richness of cheesecake with the warm, spiced flavor of pumpkin, making it the ultimate fall dessert. Made in the crockpot, it’s an easy and low-carb treat that’s perfect for gatherings or enjoying after a cozy dinner.

Ingredients:

• 1 1/2 cups cream cheese, softened
• 1 cup pumpkin puree
• 1/4 cup powdered erythritol
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup heavy cream
• 1/4 cup unsalted butter, melted

Instructions:

• Grease the crockpot insert with butter or cooking spray.
• In a mixing bowl, beat the cream cheese until smooth, then add pumpkin puree, erythritol, cinnamon, nutmeg, ginger, and vanilla extract.
• Beat in the eggs one at a time, followed by heavy cream and melted butter.
• Pour the pumpkin cheesecake mixture into the crockpot and smooth the top.
• Cover and cook on low for 2-3 hours, or until the cheesecake is set and slightly golden on top.
• Let it cool and chill in the fridge for at least 2 hours before serving.

This keto pumpkin cheesecake is a comforting and creamy dessert with the perfect blend of spices. The smooth texture and rich flavor will make it a favorite at fall gatherings or as a sweet end to a special meal. It’s a great way to enjoy the flavors of the season while staying keto-friendly!

Keto S’mores Dip

This keto s’mores dip is the ultimate comfort food, perfect for sharing. With a creamy chocolate base topped with gooey marshmallows, it recreates the campfire favorite without the carbs. Made in the crockpot, it’s simple to prepare, and the result is a warm, decadent dip that’s both nostalgic and delicious.

Ingredients:

• 1 cup sugar-free chocolate chips
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup sugar-free marshmallows
• 1/2 cup almond flour (for dipping)
• 1 tablespoon butter

Instructions:

• Grease the crockpot with butter or cooking spray.
• In a bowl, melt the chocolate chips and heavy cream together, stirring occasionally until smooth.
• Add the vanilla extract and mix well.
• Pour the chocolate mixture into the crockpot and spread evenly.
• Top with marshmallows and cook on low for 1-2 hours, until the marshmallows are golden and bubbly.
• Serve with almond flour crackers or your favorite keto-friendly dippables.

This keto s’mores dip is the perfect dessert to serve at a party or as a cozy evening treat. The melted chocolate and marshmallows create an indulgent, gooey dip that brings all the sweet flavors of traditional s’mores. It’s a fun, interactive dessert that’s easy to prepare, and it offers a low-carb twist on a classic treat. Whether you enjoy it with crackers or as a decadent dip, it’s sure to please.

Keto Peanut Butter Cheesecake Bars

These keto peanut butter cheesecake bars are the perfect balance of creamy and crunchy. The smooth cheesecake filling pairs beautifully with a rich peanut butter topping, creating a dessert that’s decadent yet still low-carb. Made in the crockpot, they’re simple to prepare and provide a satisfying treat without the guilt.

Ingredients:

• 1 1/2 cups cream cheese, softened
• 1/4 cup peanut butter
• 1/4 cup erythritol
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup almond flour
• 1 tablespoon melted butter

Instructions:

• Grease the crockpot with butter or cooking spray.
• In a bowl, mix the almond flour and melted butter to form a crust. Press the mixture into the bottom of the crockpot.
• In another bowl, beat the cream cheese, peanut butter, erythritol, and vanilla extract until smooth.
• Add the eggs and heavy cream, mixing until fully combined.
• Pour the cheesecake mixture over the crust in the crockpot.
• Cover and cook on low for 2-3 hours, until set and slightly golden.
• Allow it to cool before refrigerating for at least 2 hours.

Keto peanut butter cheesecake bars are an irresistible dessert for peanut butter lovers. The crust provides a satisfying crunch while the cheesecake filling delivers a creamy, indulgent experience. These bars are perfect for anyone craving a dessert that combines the best of both worlds—cheesecake and peanut butter—without the carbs.

Keto Pecan Pie

This keto pecan pie is a perfect dessert for the holidays or any special occasion. With a rich, buttery filling and plenty of crunchy pecans, it’s a low-carb version of the classic that’s just as satisfying. Made in the crockpot, the slow cooking ensures the filling is perfectly set and the flavors meld together beautifully.

Ingredients:

• 1 1/2 cups pecans, chopped
• 1/2 cup almond flour
• 1/4 cup erythritol
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/4 cup butter, melted
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1 tablespoon coconut flour

Instructions:

• Grease the crockpot with butter or cooking spray.
• In a bowl, mix the almond flour, coconut flour, and erythritol to form a crust. Press the mixture into the bottom of the crockpot.
• In a separate bowl, whisk together eggs, melted butter, heavy cream, vanilla extract, and salt.
• Add the chopped pecans to the mixture and stir to combine.
• Pour the pecan mixture into the crockpot over the crust.
• Cover and cook on low for 2-3 hours, or until the filling is set and golden brown.
• Let it cool before serving.

Keto pecan pie is a comforting dessert that brings all the flavors of the traditional version with none of the carbs. The crust provides a solid foundation for the rich, buttery filling, and the pecans add a satisfying crunch. Whether served at a family dinner or during the holidays, this keto pecan pie is a delicious, low-carb treat that everyone can enjoy.

Keto Chocolate Mint Mousse

This keto chocolate mint mousse is a refreshing, decadent dessert that combines the richness of chocolate with the coolness of mint. It’s the perfect treat for anyone who loves the classic chocolate mint flavor combo. Made in the crockpot, it’s incredibly easy to prepare and delivers a creamy, airy texture that’s light yet indulgent.

Ingredients:

• 1 cup heavy cream
• 1/4 cup cocoa powder
• 1/4 cup powdered erythritol
• 1 teaspoon peppermint extract
• 1/2 cup sugar-free dark chocolate, melted

Instructions:

• In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
• Stir in the cocoa powder, erythritol, and peppermint extract, and remove from heat.
• Add the melted chocolate and stir until smooth.
• Pour the mixture into the crockpot and cover.
• Cook on low for 2-3 hours, stirring occasionally.
• Once done, let it cool to room temperature, then refrigerate for at least 2 hours before serving.

This keto chocolate mint mousse offers a deliciously creamy texture with a perfect balance of chocolate and mint. It’s a refreshing and rich dessert that satisfies your chocolate cravings while keeping things low-carb. Whether served as a stand-alone treat or as part of a dessert spread, this mousse is sure to become a favorite!

Keto Churros

Keto churros bring the flavors of the traditional Mexican dessert to life without the carbs. These crispy, cinnamon-sugar-coated treats are made in the crockpot, ensuring they’re perfectly golden and fluffy on the inside. They’re perfect for dipping into your favorite low-carb chocolate sauce or enjoying on their own.

Ingredients:

• 1 1/2 cups almond flour
• 1 tablespoon coconut flour
• 1/4 cup erythritol
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 1/4 cup powdered erythritol (for coating)

Instructions:

• Grease the crockpot with butter or cooking spray.
• In a bowl, combine almond flour, coconut flour, erythritol, cinnamon, and salt.
• Add the eggs, melted butter, and vanilla extract, mixing until a dough forms.
• Roll the dough into small log shapes, about 2-3 inches long.
• Place the churros in the crockpot, ensuring they are not crowded.
• Cover and cook on low for 2-3 hours, until golden and crispy.
• Once cooked, coat the churros with powdered erythritol and cinnamon.

These keto churros are crispy on the outside, soft on the inside, and bursting with cinnamon-sugar flavor. Perfect for a snack or dessert, they’re an excellent choice for anyone craving a crunchy, sweet treat without the carbs. Paired with a low-carb chocolate sauce or enjoyed plain, these churros are sure to satisfy your sweet tooth.

Keto Raspberry Chocolate Cake

This keto raspberry chocolate cake is a decadent dessert that combines the richness of dark chocolate with the tartness of fresh raspberries. Made in the crockpot, it’s a simple yet impressive treat that’s perfect for any special occasion or as a sweet end to a meal.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup cocoa powder
• 1/4 cup erythritol
• 2 large eggs
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries

Instructions:

• Grease the crockpot with butter or cooking spray.
• In a bowl, combine almond flour, cocoa powder, and erythritol.
• Add eggs, heavy cream, melted butter, and vanilla extract, mixing until smooth.
• Gently fold in the fresh raspberries.
• Pour the batter into the crockpot and spread evenly.
• Cover and cook on low for 2-3 hours, or until set and golden on the edges.
• Allow the cake to cool before serving.

This keto raspberry chocolate cake is a rich and indulgent dessert with the perfect balance of chocolate and fruit. The fresh raspberries add a burst of flavor, making it a refreshing treat that’s still perfectly decadent. Whether served at a dinner party or as a personal treat, this cake is sure to become a favorite in your keto dessert repertoire.

Note: More recipes are coming soon!