26 + Easy Authentic Mexican Pastry Recipes to Sweeten Your Day

When it comes to satisfying your sweet tooth, few things compare to the irresistible charm of authentic Mexican pastries.

The vibrant culture of Mexico has gifted the world with an array of baked goods that are deeply rooted in tradition, history, and flavors that dance on your taste buds.

From the rich, cinnamon-scented conchas to the delicate, sugary besos or the custard-filled churros, Mexican pastries are a celebration of flavor, texture, and creativity.

Whether you’re a fan of flaky, buttery pastries or enjoy a more decadent, creamy dessert, the world of Mexican sweets has something to offer.

In this article, we’ll explore 26 authentic Mexican pastry recipes that will transport you straight to the heart of Mexican kitchens, perfect for anyone looking to explore new flavors or recreate a little piece of Mexico in their own home.

26 + Easy Authentic Mexican Pastry Recipes to Sweeten Your Day

Authentic Mexican pastries are much more than just desserts—they’re a symbol of culture, celebration, and family tradition.

These 26 recipes showcase the diversity of Mexican sweets, from traditional pan de muerto to modern twists on beloved classics.

Whether you’re new to Mexican cuisine or a long-time fan, these recipes are sure to inspire your baking journey and bring the flavors of Mexico into your kitchen.

So, roll up your sleeves, grab your ingredients, and let the sweet aromas of freshly baked Mexican pastries fill your home!

Mexican Churros

Churros are a beloved Mexican treat, famous for their crispy texture and sweet cinnamon sugar coating. They are typically enjoyed as a snack or dessert, often served with hot chocolate or a sweet dipping sauce. This recipe brings a traditional favorite to your kitchen, offering the perfect combination of a crunchy exterior and soft, warm interior.

Ingredients:

• 1 cup water
• 1/4 cup butter
• 1/4 tsp salt
• 1 tbsp granulated sweetener (e.g., erythritol for keto)
• 1 cup almond flour
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup cinnamon sweetener mix (use erythritol mixed with cinnamon for keto)
• 1-2 cups avocado oil (or oil of choice for frying)

Instructions:

1. In a medium saucepan, bring water, butter, salt, and sweetener to a boil. Stir until the butter is melted.
2. Reduce heat and add the almond flour, mixing until a dough forms.
3. Remove from heat and let the dough cool for a few minutes. Add eggs and vanilla extract, mixing until smooth.
4. Heat the oil in a deep pan over medium-high heat.
5. Transfer the dough to a piping bag with a star-shaped nozzle.
6. Pipe 3-4 inch long churros into the hot oil, frying until golden brown (about 2-3 minutes).
7. Remove the churros from the oil and place them on paper towels to drain excess oil.
8. While still hot, roll the churros in a cinnamon sweetener mix for a perfect finish.

These churros are just as crispy, golden, and satisfying as the ones found in Mexican street markets, but with a keto-friendly twist. The almond flour replaces the traditional wheat flour, making these churros a great option for those following low-carb or keto diets. Pair them with a sugar-free chocolate dip for a truly indulgent treat!

Mexican Polvorones (Mexican Wedding Cookies)

Polvorones, also known as Mexican wedding cookies, are crumbly, buttery cookies that melt in your mouth. These delicate cookies are a favorite during holidays and special occasions in Mexico. This low-carb version uses almond flour, making them suitable for keto dieters without sacrificing flavor or texture.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol (or sweetener of choice)
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1/4 cup powdered erythritol (for dusting)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, erythritol, and vanilla extract until light and fluffy.
3. Slowly add the almond flour, coconut flour, and salt. Mix until a dough forms.
4. Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet.
5. Flatten each ball slightly with the back of a fork or your fingers.
6. Bake for 12-15 minutes, or until the edges are lightly golden brown.
7. Remove from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
8. Polvorones are a delightful, melt-in-your-mouth Mexican treat that can now be enjoyed without the carbs! Thanks to the use of almond and coconut flours, these cookies are soft, buttery, and perfectly crumbly. They are a festive treat for any occasion and make for a lovely gift, especially when dusted with powdered erythritol, which mimics the sugary coating of the classic version.

Mexican Chocolate Flan (Keto Version)

Flan is a creamy, caramel custard dessert popular in Mexico and many Latin American countries. This keto-friendly version of Mexican chocolate flan replaces the traditional sugar with a low-carb sweetener, allowing you to enjoy this silky dessert without the carbs. The rich chocolate flavor combined with the creamy texture is a perfect low-carb treat to impress your guests.

Ingredients:

• 1/2 cup unsweetened almond milk
• 1/2 cup heavy cream
• 1/2 cup erythritol (or your preferred sweetener)
• 2 oz unsweetened chocolate, chopped
• 3 large eggs
• 1 tsp vanilla extract
• Pinch of salt
• 1/4 cup unsweetened cocoa powder
• 1/2 cup water (for the water bath)

Instructions:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch round cake pan or a flan dish with butter.
2. In a saucepan over medium heat, combine the almond milk, heavy cream, erythritol, and chopped unsweetened chocolate. Stir occasionally until the chocolate is melted and the mixture is smooth.
3. In a separate bowl, whisk the eggs, vanilla extract, cocoa powder, and a pinch of salt until well combined.
4. Slowly pour the warm chocolate mixture into the egg mixture, whisking continuously to avoid curdling the eggs.
5. Pour the mixture into the prepared pan.
6. Place the pan into a larger baking dish and add enough hot water to create a water bath, making sure the water level reaches halfway up the side of the pan.
7. Bake for 40-45 minutes or until the flan is set but still slightly jiggly in the center.
8. Allow the flan to cool completely, then refrigerate for at least 2 hours before serving.

This keto-friendly Mexican chocolate flan is the perfect dessert for anyone craving a rich and indulgent treat without the sugar. With its velvety smooth texture and deep chocolate flavor, it offers the ideal balance between decadence and health-conscious eating. Serve it chilled for the best experience, and enjoy a taste of Mexico while keeping your carb intake low.

exican Tequila-Lime Cheesecake Bars (Keto Version)

Mexican Tequila-Lime Cheesecake Bars offer a refreshing twist on traditional cheesecake with the bold flavors of tequila and lime, making them perfect for a summer gathering or any special occasion. These bars are low-carb and keto-friendly, using almond flour for the crust and a combination of cream cheese and sour cream for the creamy filling. The tangy lime pairs beautifully with a hint of tequila, adding a sophisticated flavor profile to this delicious dessert.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup erythritol (or preferred sweetener)
• 1/4 cup melted butter
• 1/2 tsp vanilla extract

For the filling:

• 2 cups cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup erythritol (or preferred sweetener)
• 3 large eggs
• 1/4 cup fresh lime juice
• Zest of 1 lime
• 2 tbsp tequila (optional, for a light tequila flavor)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper.
2. In a medium bowl, combine almond flour, shredded coconut, erythritol, melted butter, and vanilla extract. Stir until the mixture comes together, then press it into the bottom of the prepared baking dish to form the crust.
3. Bake the crust for 8-10 minutes or until golden brown. Remove from the oven and allow it to cool while you prepare the filling.
4. In a large bowl, beat together the softened cream cheese, sour cream, erythritol, lime juice, lime zest, tequila (if using), and vanilla extract until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition.
6. Pour the filling over the cooled crust and smooth the top with a spatula.
7. Bake for 25-30 minutes or until the center is set and a toothpick inserted comes out clean.
8. Let the cheesecake bars cool to room temperature, then refrigerate for at least 4 hours or overnight for the best texture.

These Tequila-Lime Cheesecake Bars are a perfect fusion of Mexican flavors, with the zesty lime and the subtle tequila bringing a unique and refreshing element to a classic dessert. The almond flour crust adds a satisfying crunch, while the creamy filling offers the perfect balance of richness and tang. Best served chilled, these bars are a keto-friendly indulgence that will impress anyone at your next gathering.

Mexican Sweet Potato Empanadas (Keto Version)

Empanadas are a staple in Mexican cuisine, typically filled with a variety of savory or sweet ingredients. In this keto-friendly recipe, we use a low-carb dough made with almond flour and fill the empanadas with a sweet, spiced mixture of mashed sweet potatoes and cinnamon. These empanadas are a great choice for a satisfying dessert or snack, offering a warm, comforting bite without the carbs.

Ingredients:

For the dough:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 tsp salt
• 2 tbsp erythritol
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/4 cup water (if needed for dough consistency)

For the filling:

• 1 medium sweet potato, peeled and boiled
• 1/4 cup erythritol (or preferred sweetener)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine almond flour, coconut flour, salt, and erythritol. Add the softened butter and egg, mixing until the dough comes together. Add water if necessary to achieve a dough that’s not too sticky.
3. Roll out the dough on a sheet of parchment paper until it’s about 1/8 inch thick. Use a round cutter (about 3-4 inches in diameter) to cut out circles of dough.
4. In a separate bowl, mash the boiled sweet potato and mix in the erythritol, cinnamon, nutmeg, salt, and vanilla extract until smooth.
5. Place a small spoonful of the sweet potato filling in the center of each dough circle.
6. Fold the dough over the filling to form a half-moon shape, and pinch the edges together to seal the empanadas.
7. Place the empanadas on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
8. Let them cool slightly before serving.

These keto-friendly Sweet Potato Empanadas offer a delightful twist on a classic Mexican pastry. The almond flour dough is the perfect vehicle for the warm, spiced sweet potato filling, providing a rich and satisfying taste. They are ideal for anyone craving a cozy, low-carb dessert or snack. Serve them with a dusting of cinnamon sweetener for an extra touch of flavor.

Mexican Horchata Flan (Keto Version)

Horchata is a traditional Mexican drink made from rice, almonds, cinnamon, and vanilla. This keto-friendly flan brings the rich, comforting flavors of horchata to a creamy custard dessert. Using a low-carb sweetener and almond milk as the base, this flan captures the essence of horchata while keeping it suitable for those following a keto or low-carb lifestyle.

Ingredients:

• 1 1/2 cups unsweetened almond milk
• 1/2 cup heavy cream
• 1/4 cup erythritol (or preferred sweetener)
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract
• 3 large eggs
• Pinch of salt
• 1/2 tsp almond extract

Instructions:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch round cake pan or flan dish with butter.
2. In a saucepan over medium heat, combine the almond milk, heavy cream, erythritol, ground cinnamon, and vanilla extract. Stir occasionally until warm and smooth, allowing the cinnamon to infuse the mixture.
3. In a separate bowl, whisk together the eggs, salt, and almond extract until smooth.
4. Gradually pour the warm almond milk mixture into the egg mixture while whisking continuously.
5. Pour the custard into the prepared pan.
6. Place the pan in a larger baking dish and add enough hot water to create a water bath, ensuring the water comes halfway up the This Horchata Flan combines the best of two beloved Mexican flavors—flan and horchata. The almond milk and cinnamon infuse the flan with the signature taste of horchata, while the smooth, creamy texture makes each bite a comforting experience. A perfect low-carb dessert for horchata lovers, this flan is an ideal addition to any celebration or just a sweet treat to enjoy on its own.

Mexican Capirotada (Keto Version)

Capirotada is a traditional Mexican bread pudding typically made during Lent, but it’s a beloved dish year-round. This low-carb version swaps out the bread for a keto-friendly option made with almond flour, and the sugar is replaced with a low-carb sweetener. The result is a deliciously spiced, rich dessert that retains the essence of the original while being suitable for a keto or low-carb lifestyle.

Ingredients:

For the bread:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1/4 cup erythritol (or preferred sweetener)

For the syrup:

• 1 1/2 cups water
• 1/2 cup erythritol (or preferred sweetener)
• 1 tsp ground cinnamon
• 2 cloves (optional)
• 1/2 tsp vanilla extract
• 1/4 cup chopped pecans (optional)
• 1/4 cup shredded coconut (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a baking dish with butter or oil.
2. In a large bowl, combine almond flour, coconut flour, baking soda, and salt. In a separate bowl, whisk together the eggs, almond milk, melted butter, and erythritol. Stir the wet ingredients into the dry ingredients to form a dough.
3. Roll the dough out between two pieces of parchment paper until it’s about 1/2 inch thick. Cut into squares and bake for 15-20 minutes, or until lightly golden.
4. While the bread is baking, prepare the syrup. In a saucepan, combine water, erythritol, cinnamon, cloves, and vanilla extract. Bring to a boil, then simmer for 5-10 minutes, stirring occasionally.
5. Once the bread is done, cut it into small cubes and place them in a baking dish.
6. Pour the warm syrup over the bread cubes, and sprinkle with chopped pecans and shredded coconut if using.
7. Bake for another 10-15 minutes, until the capirotada is golden and the syrup has been absorbed.

This keto-friendly capirotada brings all the flavors of the traditional Mexican bread pudding without the carbs. The spiced syrup, made with cinnamon, vanilla, and a hint of clove, soaks into the almond flour bread, creating a comforting and satisfying dessert. This version retains the nostalgia of the classic while being perfect for anyone following a low-carb or keto lifestyle. Serve it warm for a truly indulgent treat!

Mexican Tres Leches Cake (Keto Version)

Tres Leches Cake is a classic Mexican dessert soaked in a sweet, milky syrup made from three different types of milk. This keto-friendly version substitutes the sugar with a low-carb sweetener and uses almond flour for the cake base, making it a guilt-free indulgence. The result is a moist, flavorful cake that still captures the essence of this beloved Mexican treat.

Ingredients:

For the cake:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1/4 cup melted butter

For the syrup:

• 1/2 cup unsweetened almond milk
• 1/2 cup heavy cream
• 1/4 cup coconut milk
• 1/4 cup erythritol (or preferred sweetener)
• 1 tsp vanilla extract

For the topping:

• 1 cup heavy whipping cream
• 1 tbsp erythritol (or preferred sweetener)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray.
2. In a large bowl, combine almond flour, coconut flour, baking powder, and salt. In a separate bowl, whisk together eggs, almond milk, erythritol, vanilla extract, and melted butter. Stir the wet ingredients into the dry ingredients and mix until smooth.
3. Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
4. While the cake is baking, prepare the syrup by combining almond milk, heavy cream, coconut milk, erythritol, and vanilla extract in a saucepan. Heat over medium-low heat until the erythritol dissolves and the mixture is smooth.
5. Once the cake is done, allow it to cool slightly before poking holes all over the cake using a fork or skewer.
6. Slowly pour the syrup over the warm cake, allowing it to soak in. Let the cake absorb the syrup completely before refrigerating for at least 2 hours.
7. For the topping, beat the heavy whipping cream, erythritol, and vanilla extract until stiff peaks form. Spread over the chilled cake.

sweetness and richness. The three types of milk soak into the almond flour cake, making each bite deliciously creamy. Topped with freshly whipped cream, this low-carb dessert is a perfect way to enjoy a classic Mexican treat without the carbs. It’s sure to impress your guests and satisfy your sweet tooth!

Mexican Pecan Pralines (Keto Version)

Mexican Pecan Pralines are a sweet, nutty treat that’s commonly found during holidays and celebrations in Mexico. The sugar is traditionally replaced with brown sugar, but in this keto version, we use a low-carb sweetener to maintain the rich flavor and caramelized texture without the sugar. These pralines are a great way to indulge in a low-carb, sweet snack with the perfect crunch and creamy texture.

Ingredients:

• 1 cup pecan halves
• 1/4 cup unsweetened almond butter
• 1/4 cup erythritol (or preferred sweetener)
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt
• 1 tbsp butter

Instructions:

1. Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring occasionally until they are fragrant. Set aside.
2. In a medium saucepan, combine almond butter, erythritol, heavy cream, vanilla extract, salt, and butter. Cook over medium heat, stirring constantly, until the mixture begins to thicken and take on a caramel-like color.
3. Once the mixture thickens, add the toasted pecans and stir to coat them with the caramel mixture.
4. Drop spoonfuls of the pecan mixture onto parchment paper-lined trays. Allow them to cool for 15-20 minutes or until the pralines firm up.
5. Once cooled, transfer the pralines to an airtight container.

These keto-friendly Mexican Pecan Pralines are the perfect combination of sweet and nutty, with a rich caramel flavor and crunchy pecans. Using almond butter and a low-carb sweetener, these pralines are not only delicious but also a guilt-free indulgence. Whether you serve them as a snack or gift them to friends, they’re sure to be a hit for anyone following a low-carb ifestyle.

Mexican Guava Pastries (Pastelitos de Guayaba) – Keto Version

de Guayaba, or Guava Pastries, are a beloved Mexican treat typically made with puff pastry and a sweet guava paste filling. This keto version uses almond flour dough, which is low-carb, and a sugar-free guava paste that keeps the authentic flavor intact. These pastries offer a delightful sweet and fruity flavor with a perfectly flaky and tender dough, making them an ideal snack or dessert for anyone following a keto or low-carb diet.

Ingredients:

For the dough:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 tsp salt
• 1/4 cup melted butter
• 1 egg
• 1 tsp vanilla extract
• 2 tbsp erythritol (or preferred sweetener)

For the filling:

• 1/2 cup guava paste (look for sugar-free or use a low-carb guava jelly)
• 1 tbsp water (if needed to soften the paste)
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, salt, and erythritol. Add the melted butter, egg, and vanilla extract. Mix until a dough forms, adding water if needed for consistency.
3. Roll the dough between two sheets of parchment paper until it is about 1/8 inch thick. Cut into squares (about 4×4 inches).
4. In a small saucepan, heat the guava paste with a tablespoon of water and cinnamon until it softens and becomes spreadable.
5. Place a small spoonful of the guava mixture in the center of each dough square. Fold the dough over the filling to create a triangle or rectangular pastry. Press the edges to seal.
6. Place the pastries on the prepared baking sheet and bake for 12-15 minutes or until golden brown.
7. Allow the pastries to cool slightly before serving.

These keto-friendly Guava Pastries are the perfect low-carb twist on a classic Mexican dessert. The almond flour dough is buttery and flaky, while the guava filling offers a sweet and tangy flavor. Perfect for anyone following a keto or low-carb diet, these pastelitos are a wonderful way to enjoy a traditional Mexican flavor in a healthy, guilt-free way.

Mexican Tamales (Keto Version)

Tamales are a traditional Mexican dish, often made with masa dough and filled with a variety of meats, cheeses, or vegetables, and wrapped in corn husks. This keto version uses almond flour and coconut flour for the masa dough, making them suitable for a low-carb diet. With their delicious fillings and soft, flavorful dough, these tamales are a great way to enjoy a classic Mexican comfort food without the carbs.

Ingredients:

For the masa:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup chicken or vegetable broth (or more for desired dough consistency)
• 1/4 cup melted butter
• 1/4 cup erythritol (or sweetener of choice)

For the filling:

• 1 cup cooked shredded chicken or ground beef (or vegetarian filling of your choice)
• 1/4 cup red salsa (or green salsa for a different flavor)
• 1/4 cup cheese (cheddar, mozzarella, or a mix)
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt to taste

Corn husks (soaked in warm water for 30 minutes)

Instructions:

1. In a large bowl, combine almond flour, coconut flour, baking powder, salt, and erythritol. Add the melted butter and broth, stirring until the dough comes together. Adjust the amount of broth if necessary.
2. For the filling, mix the shredded chicken (or beef), salsa, cheese, cumin, chili powder, and salt in a bowl until well combined.
3. Lay out the soaked corn husks on a clean surface. Take about 2 tablespoons of masa dough and flatten it in the center of each husk.
4. Add a spoonful of the filling on top of the masa.
5. Fold the sides of the husk inward, then fold the bottom part of the husk up to form a package. Repeat until all tamales are assembled.
6. Steam the tamales in a large pot with a steaming rack for about 1-1.5 hours, or until the dough is cooked through and firm.
7. Allow tamales to cool slightly before serving.

hese keto tamales offer all the traditional flavors of this beloved Mexican dish, but with a low-carb twist. The almond and coconut flour dough is soft and delicious, while the filling can be customized to suit your preferences. Whether you enjoy them with a savory meat filling or a vegetarian option, these tamales are perfect for any celebration or just a comforting meal at home.

Mexican Cinnamon Rolls (Keto Version)

Mexican Cinnamon Rolls, or “rollos de canela,” are a popular breakfast or dessert treat in Mexico, often served with a sweet glaze and warm cinnamon filling. This keto version uses almond flour for the dough, making it low-carb but still fluffy and tender. The sweet cinnamon filling is made with a low-carb sweetener, ensuring these cinnamon rolls are both delicious and diet-friendly.

Ingredients:

For the dough:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, softened
• 1/4 cup erythritol (or preferred sweetener)
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk

For the filling:

• 1/4 cup melted butter
• 1/4 cup erythritol (or preferred sweetener)
• 2 tbsp ground cinnamon
• 1/4 tsp ground nutmeg
• For the glaze:
  • 1/4 cup cream cheese, softened
  • 2 tbsp unsweetened almond milk
  • 2 tbsp erythritol (or sweetener of choice)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, baking powder, and salt. In a separate bowl, mix the softened butter, erythritol, eggs, vanilla extract, and almond milk. Combine the wet and dry ingredients to form a dough.
3. Roll the dough out between two pieces of parchment paper into a rectangle about 1/4 inch thick.
4. Brush the melted butter over the dough and sprinkle with erythritol, cinnamon, and nutmeg. Roll up the dough tightly and slice into 1-inch rolls.
5. Place the rolls in the prepared baking dish and bake for 15-20 minutes, or until golden brown and cooked through.
6. While the rolls are baking, prepare the glaze by mixing cream cheese, almond milk, and erythritol in a small bowl until smooth.
7. Once the rolls are done, allow them to cool slightly, then drizzle the glaze over the top.

These keto Mexican Cinnamon Rolls are an indulgent treat that perfectly balances sweetness and spice. The almond flour dough provides a fluffy and tender base, while the cinnamon filling offers the classic flavor everyone loves. With a rich cream cheese glaze, these low-carb rolls are perfect for a special breakfast or dessert without the guilt.

Mexican Flan (Keto Version)

Flan, a smooth and creamy caramel custard, is a beloved dessert in Mexican cuisine. This keto version swaps out the sugar for a low-carb sweetener and uses almond milk for a lighter, low-carb base, ensuring that the flan retains its rich, velvety texture without the carbs. Perfect for those looking to enjoy a classic Mexican dessert while staying within their low-carb or keto lifestyle.

Ingredients:

For the caramel:

• 1/4 cup erythritol (or preferred sweetener)
• 2 tbsp butter
• 2 tbsp heavy cream

For the flan:

• 2 cups unsweetened almond milk
• 4 large eggs
• 1/2 cup erythritol (or preferred sweetener)
• 1 tbsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 325°F (160°C). Prepare a 9-inch round cake pan by lightly greasing it with butter or cooking spray.
2. In a small saucepan over medium heat, melt the erythritol for the caramel, stirring until it dissolves. Add butter and heavy cream, continuing to stir until smooth and caramelized.
3. Pour the caramel into the prepared pan, swirling to cover the bottom evenly. Set aside to cool and harden.
4. In a medium saucepan, heat almond milk over medium heat until warm. In a separate bowl, whisk together eggs, erythritol, vanilla extract, and salt.
5. Slowly pour the warm almond milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
6. Carefully pour the flan mixture into the caramel-lined pan.
7. Place the pan in a larger baking dish and add hot water to the outer dish to create a water bath (about halfway up the sides of the pan).
8. Bake for 50-60 minutes, or until the flan is set and a knife inserted comes out clean.
9. Allow the flan to cool, then refrigerate for at least 4 hours before serving.

This keto flan retains the classic flavors of the traditional Mexican dessert, offering a creamy texture and a rich, buttery caramel topping. The almond milk creates a lighter flan that’s still decadent, and the low-carb sweeteners ensure you can enjoy this treat without guilt. Perfect for a special occasion or a satisfying dessert, this keto flan is bound to be a favorite for those who love Mexican sweets.

Mexican Chocolate Cake (Keto Version)

Mexican Chocolate Cake is known for its bold flavor, often spiced with cinnamon and chili, making it a unique twist on traditional chocolate cakes. This keto-friendly version uses almond flour and a low-carb sweetener, so you can indulge in this rich, spiced dessert without the carbs. The cake is moist and perfectly balanced with a subtle heat from chili and a deep cocoa flavor, topped off with a rich sugar-free chocolate ganache.

Ingredients:

For the cake:

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional for heat)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup erythritol (or preferred sweetener)
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

For the ganache:

• 1/2 cup heavy cream
• 4 oz sugar-free dark chocolate, chopped
• 1 tbsp unsalted butter
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, combine almond flour, cocoa powder, cinnamon, cayenne pepper, baking powder, and salt.
3. In another bowl, whisk together the erythritol, eggs, almond milk, melted butter, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until fully combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before adding the ganache.
8. To make the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and butter, stirring until smooth. Stir in vanilla extract.
9. Pour the ganache over the cooled cake and allow it to set for 15 minutes before slicing and serving.

This keto Mexican Chocolate Cake is a rich and flavorful treat that combines the deep taste of cocoa with the warmth of cinnamon and a hint of heat from cayenne pepper. The almond flour gives the cake a soft, moist texture, while the sugar-free ganache adds a creamy finish. Perfect for chocolate lovers and those on a keto diet, this cake is a showstopper that doesn’t compromise on flavor or decadence.

Mexican Almond Cake (Pastel de Almendra) – Keto Version

Pastel de Almendra is a delicious Mexican almond cake that’s often served during special occasions. This keto version eliminates the high-carb ingredients by using almond flour, making it a perfect low-carb dessert. The cake is fragrant, nutty, and sweetened with a sugar substitute, ensuring that it’s keto-friendly without sacrificing flavor. The almond cake can be served on its own or topped with a low-carb whipped cream or fruit.

Ingredients:

For the cake:

• 2 cups almond flour
• 1/2 cup erythritol (or preferred sweetener)
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/4 cup ground almonds (for added texture)

For the topping (optional):

• 1/4 cup whipped heavy cream
• 1 tbsp sliced almonds, toasted (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a round 9-inch cake pan with butter or line with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking powder, salt, and ground almonds.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients, stirring until fully incorporated.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before removing from the pan and serving.
8. Optionally, top the cake with whipped heavy cream and toasted sliced almonds.

keto Mexican Almond Cake is a light and flavorful dessert that’s perfect for anyone looking to enjoy a sweet treat while staying within their carb limits. The almond flour creates a tender, moist cake that’s subtly sweet and nutty, with the option of topping it with whipped cream for extra richness. It’s an ideal dessert for special occasions or any time you want a sweet, low-carb indulgence.

Mexican Churros (Keto Version)

Churros are a classic Mexican street food, known for their crispy exterior, soft interior, and coating of cinnamon sugar. This keto version eliminates the sugar and flour, using almond flour and a low-carb sweetener instead, so you can still enjoy these warm, cinnamon-sugar treats without the carbs. They’re perfect for a snack or dessert, with a slightly chewy center and a crispy outside, just like traditional churros.

Ingredients:

For the dough:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract

For the cinnamon coating:

• 1/4 cup erythritol (or preferred sweetener)
• 1 tbsp ground cinnamon

For frying:

• 1-2 cups coconut oil (or other oil for frying)

Instructions:

1. In a large bowl, combine almond flour, coconut flour, baking powder, and salt. In a separate bowl, whisk together the almond milk, melted butter, egg, and vanilla extract.
2. Mix the wet ingredients into the dry ingredients until a dough forms. It should be thick but pliable.
3. Heat the coconut oil in a deep skillet over medium heat. The oil should be hot but not smoking.
4. Fill a piping bag or a large plastic bag with the dough. Cut a small hole in the end of the bag.
5. Pipe the dough into the hot oil in long, churro-like strips. Fry for 2-3 minutes on each side, or until golden and crispy.
6. Remove the churros from the oil and drain on paper towels.
7. In a shallow bowl, mix erythritol and cinnamon. While the churros are still warm, roll them in the cinnamon-sugar mixture.
8. Serve immediately and enjoy!

These keto churros are a delightful twist on the traditional Mexican treat, offering the same crispy texture and cinnamon-sugar flavor but without the carbs. The almond flour dough is light and chewy, while the cinnamon coating provides the perfect amount of sweetness. Whether for a special occasion or a simple dessert, these churros are a must-try for anyone on a keto or low-carb diet.

Mexican Tres Leches Cake (Keto Version)

Tres Leches Cake, or “three milk cake,” is a rich and spongy Mexican dessert soaked in a blend of evaporated milk, sweetened condensed milk, and heavy cream. This keto version substitutes the high-carb ingredients with low-carb alternatives, using almond flour and a sugar substitute to create a deliciously moist cake that still captures the essence of the traditional dessert. Topped with sugar-free whipped cream, this is a guilt-free version of a beloved Mexican classic.

Ingredients:

For the cake:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup erythritol (or preferred sweetener)
• 1 tsp baking powder
• 1/4 tsp salt
• 5 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

For the milk mixture:

• 1/2 cup unsweetened almond milk
• 1/4 cup heavy cream
• 1/4 cup coconut milk (unsweetened)
• 2 tbsp erythritol (or preferred sweetener)

For the topping:

• 1 cup heavy whipping cream
• 2 tbsp erythritol (or sweetener of choice)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
4. Combine the wet and dry ingredients, mixing until fully incorporated.
5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the milk mixture by whisking together almond milk, heavy cream, coconut milk, and erythritol in a bowl. Set aside.
7. Once the cake is done, allow it to cool for 10 minutes before pricking the top of the cake with a fork to create holes for the milk mixture to soak into.
8. Slowly pour the milk mixture over the cake, ensuring it is evenly soaked.
9. Refrigerate the cake for at least 2 hours or overnight to allow the flavors to meld.
10. To prepare the topping, beat the heavy whipping cream with erythritol and vanilla extract until stiff peaks form. Spread over the top of the cake before serving.

This keto Tres Leches Cake is a rich and indulgent version of the classic Mexican dessert, offering a moist and spongy texture thanks to the low-carb ingredients. The milk mixture soaks deeply into the cake, creating a luscious, melt-in-your-mouth experience, while the whipped cream topping adds a light and creamy finish. It’s the perfect dessert for anyone following a keto diet but still craving a decadent, traditional treat.

Mexican Coconut Macaroons (Keto Version)

Coconut macaroons are a popular treat in Mexican bakeries, with their sweet, chewy texture and rich coconut flavor. This keto version uses unsweetened shredded coconut and a sugar substitute, making them perfect for those on a low-carb or keto diet. These macaroons are simple to make, with just a few ingredients, and they offer a satisfying sweetness and chewy bite that everyone will enjoy.

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 1/4 cup almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 2 large egg whites
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp almond extract (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine shredded coconut, almond flour, erythritol, and salt.
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate them. Add vanilla and almond extract (if using).
5. Using a spoon, form small mounds of the mixture and place them on the prepared baking sheet.
6. Bake for 15-18 minutes, or until the edges of the macaroons are golden brown.
7. Allow the macaroons to cool before serving.

These keto Mexican Coconut Macaroons are an easy, delicious treat that’s perfect for anyone on a low-carb or keto diet. The combination of unsweetened coconut and almond flour creates a chewy, slightly crispy texture, while the sugar substitute ensures that they stay within your carb limits. With just a few simple ingredients, these macaroons are a great choice for a quick snack or dessert when you need a sweet fix without the carbs.

Keto Mexican Wedding Cookies (Polvorones)

Polvorones, also known as Mexican Wedding Cookies, are tender, buttery cookies that melt in your mouth, often served at celebrations and festive occasions. This keto-friendly version uses almond flour and a low-carb sweetener, allowing you to enjoy this beloved treat without the carbs. The sweet, nutty flavor of the almonds combined with a light, crumbly texture makes these cookies a delightful indulgence for anyone following a keto diet.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol (or preferred sweetener)
• 1/2 cup unsalted butter, softened
• 1/2 cup ground almonds
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup powdered erythritol (for coating)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and erythritol until light and fluffy.
3. Add the almond flour, coconut flour, ground almonds, vanilla extract, and salt, and mix until fully combined.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 10-12 minutes, or until the edges of the cookies are golden brown.
6. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack.
7. Once cooled, roll the cookies in powdered erythritol to coat them completely.
8. Serve and enjoy these melt-in-your-mouth cookies!

Keto Mexican Wedding Cookies (Polvorones) are a delicious low-carb alternative to the traditional version, maintaining all the buttery, nutty flavor and delicate texture. The almond flour and sweetener provide a perfect base for these melt-in-your-mouth treats. Coating them with powdered erythritol adds a touch of sweetness, making these cookies the perfect snack or dessert for any special occasion or festive gathering. These cookies are simple to make and guaranteed to satisfy your sweet tooth without the carbs.

Keto Mexican Caramel Flan (Flan de Cajeta)

Flan is a classic Mexican dessert, and when made with cajeta (Mexican caramel), it takes on a rich, deep flavor that is truly unique. This keto version replaces sugar with a low-carb sweetener and uses a sugar-free caramel sauce made with erythritol. The smooth, creamy texture and caramelized top make this a decadent dessert that fits perfectly into a low-carb lifestyle, without sacrificing the flavor that makes traditional flan so irresistible.

Ingredients:

For the caramel:

• 1/2 cup erythritol (or preferred sweetener)
• 2 tbsp butter
• 2 tbsp heavy cream
• 1/2 tsp vanilla extract
• 1/4 tsp salt

For the flan:

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 4 large eggs
• 1/2 cup erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp gelatin (optional, for firmer texture)

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch round baking dish or flan mold.
2. To make the caramel, heat erythritol in a saucepan over medium heat until it begins to melt. Add butter, cream, vanilla extract, and salt, stirring until the mixture is smooth and caramelized. Pour the caramel into the bottom of the prepared baking dish.
3. In a separate saucepan, heat the heavy cream and almond milk until warm but not boiling. In a bowl, whisk the eggs, erythritol, vanilla extract, and salt until smooth.
4. Slowly add the warm cream mixture to the eggs, whisking constantly to prevent curdling.
5. Pour the flan mixture over the caramel in the baking dish.
6. Place the baking dish in a larger pan and add hot water to create a water bath (about halfway up the sides of the dish).
7. Bake for 50-60 minutes, or until the flan is set and a knife inserted comes out clean.
8. Allow the flan to cool, then refrigerate for at least 4 hours or overnight.
9. To serve, run a knife around the edges of the flan and invert onto a serving plate.

This Keto Mexican Caramel Flan (Flan de Cajeta) brings the same creamy, rich flavor of the classic dessert, with the addition of a low-carb caramel sauce made from erythritol. The result is a delicate, melt-in-your-mouth flan that’s perfect for satisfying your sweet tooth while staying within your keto or low-carb diet. The caramel sauce adds a touch of indulgence, making this dessert an irresistible treat for any occasion.

Keto Mexican Choco Flan (Chocolate Flan)

Choco Flan is a popular Mexican dessert that layers a rich chocolate cake with a creamy custard. This keto version swaps the flour for almond flour and uses a low-carb sweetener, making it a delicious and guilt-free treat. The combination of chocolate and flan offers the best of both worlds, with a rich chocolatey base and a smooth, velvety custard topping. This dessert is sure to impress anyone on a keto diet with its decadent flavor.

Ingredients:

For the chocolate cake:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol (or preferred sweetener)
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract

For the flan:

• 2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 4 large eggs
• 1/2 cup erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan.
2. In a bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until fully combined.
4. Pour the chocolate cake batter into the prepared pan.
5. In a separate bowl, whisk together the heavy cream, almond milk, eggs, erythritol, vanilla extract, and salt for the flan.
6. Slowly pour the flan mixture over the chocolate batter in the pan. Do not stir.
7. Place the baking pan into a larger pan filled with hot water (water bath), ensuring the water comes halfway up the sides of the pan.
8. Bake for 50-60 minutes, or until the flan is set and a knife inserted into the center comes out clean.
9. Let the choco flan cool, then refrigerate for at least 4 hours before serving.
10. To serve, run a knife around the edges and invert onto a serving plate.

Keto Mexican Choco Flan is the ultimate dessert for chocolate lovers, offering a decadent combination of rich chocolate cake and creamy custard, all while keeping the carbs low. The almond flour and low-carb sweetener provide the perfect base for this dessert, while the smooth flan topping brings a luxurious texture. It’s a delicious and satisfying treat for anyone following a keto diet, and a showstopper for any occasion!

Note: More recipes are coming soon