35+ Delicious Friday Vegan Baking Recipes to Sweeten Your Weekend

Fridays are the perfect excuse to indulge in some sweet (or savory) treats.

Whether you’re winding down from a busy week or gearing up for a cozy weekend, baking can be the ultimate way to unwind—and what better way to do so than with vegan baking recipes?

Vegan baking doesn’t just mean cutting out animal products; it opens up a world of delicious, plant-based possibilities.

From decadent cakes to scrumptious cookies, muffins, and pies, these recipes are designed to satisfy your sweet tooth while keeping you on track with your plant-based lifestyle.

In this post, we’ve rounded up over 35 Friday vegan baking recipes that will not only surprise your taste buds but also bring joy to your weekend.

35+ Delicious Friday Vegan Baking Recipes to Sweeten Your Weekend

With these 35+ Friday vegan baking recipes, you’ll have plenty of options to choose from, no matter your cravings.

Whether you’re a baking novice or a seasoned pro, these recipes offer something for everyone—delicious, easy-to-follow, and completely plant-based!

So why wait for the weekend to indulge in something sweet?

Let’s make Fridays a little more special with these irresistible vegan bakes.

Happy baking, and remember to share your delicious creations with family and friends!

Keto Almond Flour Blueberry Muffins

These moist and fluffy almond flour blueberry muffins are the perfect treat for a Friday morning. Packed with antioxidants from fresh blueberries, these muffins are low-carb, keto-friendly, and gluten-free. Sweetened with a natural low-carb sweetener, these muffins provide the perfect balance of flavor and nutrition, making them ideal for a light breakfast or snack.

Ingredients

• 2 cups almond flour
• 1/2 cup erythritol or your preferred low-carb sweetener
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries (or frozen)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, erythritol, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, almond milk, and vanilla extract together.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined.
5. Gently fold in the blueberries, being careful not to break them.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool before serving.

These keto almond flour blueberry muffins are a great option for anyone following a low-carb or keto diet. They’re not only delicious but also offer a satisfying texture, thanks to the almond flour. The fresh blueberries add a burst of flavor without significantly increasing the carb count, making these muffins a guilt-free treat. Perfect for starting your Friday with a wholesome and filling breakfast!

Vegan Keto Chocolate Chip Cookies

These rich and chewy chocolate chip cookies are vegan and keto-friendly, making them an ideal dessert for those with dietary restrictions. The combination of almond flour and coconut flour creates a soft and sturdy base for the cookies, while sugar-free chocolate chips add a touch of indulgence without spiking your blood sugar levels. Enjoy these cookies as a midday snack or a post-dinner treat.

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut oil (melted)
• 2 tbsp erythritol or your preferred low-carb sweetener
• 1 tsp vanilla extract
• 1/4 cup sugar-free chocolate chips
• 2 tbsp unsweetened almond milk

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, whisk the melted coconut oil, erythritol, vanilla extract, and almond milk together.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the sugar-free chocolate chips.
6. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the baking sheet, spacing them about 2 inches apart.
7. Flatten each cookie slightly with your fingers.
8. Bake for 8-10 minutes, or until the edges are golden brown.
9. Allow the cookies to cool before serving.

These vegan keto chocolate chip cookies are a perfect blend of rich flavors and soft textures. The combination of almond and coconut flour provides a sturdy, yet soft, base while keeping the carbs low. Sweetened with erythritol and loaded with sugar-free chocolate chips, they satisfy your sweet tooth without compromising your diet. These cookies are a fantastic way to kick off your weekend with a healthier, yet indulgent, treat!

Keto Vegan Pumpkin Bread

This moist and flavorful keto vegan pumpkin bread is a must-try for fall or anytime you want a comforting, low-carb snack. Made with coconut flour and almond flour, it’s naturally gluten-free and keto-approved. The pumpkin adds a rich, earthy flavor and pairs perfectly with warm spices like cinnamon and nutmeg. It’s the perfect balance of flavor and nutrition for those who are vegan and following a keto diet.

Ingredients

• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup canned pumpkin puree
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1 tsp vanilla extract
• 2 tbsp chia seeds or ground flaxseed
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a medium-sized bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the pumpkin puree, almond milk, erythritol, vanilla extract, and chia seeds or ground flaxseed.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. If using, fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool before slicing and serving.

This keto vegan pumpkin bread is a comforting and delicious treat for anyone looking to enjoy a low-carb, vegan snack. The pumpkin provides moisture and a natural sweetness, while the spices give it a warm, cozy flavor. It’s perfect for a Friday afternoon treat or a weekend brunch. Plus, with the added crunch of walnuts, it offers a satisfying texture that makes it both enjoyable and filling!

Keto Vegan Cinnamon Rolls

These keto vegan cinnamon rolls are a perfect indulgence for a cozy Friday morning. They’re soft, gooey, and bursting with cinnamon flavor, yet low in carbs and completely dairy-free. Made with a combination of almond and coconut flour, these rolls are both gluten-free and keto-approved. Paired with a sugar-free glaze, they are the ideal way to satisfy your cinnamon roll cravings while sticking to a healthy diet.

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil (melted)
• 2 tbsp erythritol or your preferred low-carb sweetener
• 1 tsp vanilla extract
• 1/4 cup sugar-free cinnamon filling (mix 2 tbsp cinnamon and 2 tbsp erythritol)
• 2 tbsp coconut flour for dusting

For the glaze

• 2 tbsp unsweetened almond milk
• 1 tbsp powdered erythritol

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, flaxseed, baking powder, and salt.
3. In a separate bowl, whisk together the almond milk, melted coconut oil, erythritol, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Transfer the dough to a piece of parchment paper, dust with coconut flour, and roll it out into a rectangle (about 1/2 inch thick).
6. Sprinkle the cinnamon filling evenly over the dough, then roll it up tightly from one edge.
7. Slice the rolled dough into 6-8 pieces and place them in the prepared baking dish.
8. Bake for 20-25 minutes, or until the rolls are golden brown.
9. While baking, make the glaze by whisking together almond milk and powdered erythritol.
10. Drizzle the glaze over the warm cinnamon rolls before serving.

These keto vegan cinnamon rolls are a fantastic low-carb version of the beloved classic. The soft texture and warm, cinnamon-spiced filling make them feel indulgent, while still being vegan and keto-friendly. The addition of the sweet, sugar-free glaze ties everything together, creating a treat that’s perfect for a weekend breakfast or dessert. Enjoy them fresh out of the oven for a comforting, guilt-free indulgence!

Keto Vegan Lemon Poppy Seed Muffins

These keto vegan lemon poppy seed muffins are a burst of citrusy goodness. They are light, fluffy, and packed with fresh lemon flavor, making them the perfect healthy snack. Almond flour and coconut flour combine to keep these muffins low-carb, and the poppy seeds add a delightful crunch. Sweetened with erythritol, these muffins are the ideal choice for a refreshing, keto-friendly treat.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 tbsp poppy seeds
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup erythritol or your preferred low-carb sweetener
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil (melted)
• 2 tbsp fresh lemon juice
• Zest of 1 lemon
• 2 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the almond flour, coconut flour, poppy seeds, baking powder, salt, and erythritol.
3. In another bowl, whisk the eggs, almond milk, coconut oil, lemon juice, lemon zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Divide the batter evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean.
7. 
   These keto vegan lemon poppy seed muffins are a refreshing and flavorful treat. The fresh lemon zest and juice offer a tangy brightness, perfectly complemented by the subtle crunch of poppy seeds. The almond and coconut flour blend provides a light, yet satisfying texture, while keeping the carbs low. They’re ideal for a healthy breakfast or snack and are sure to brighten up your Friday with a zesty, guilt-free treat.

Keto Vegan Chocolate Avocado Brownies

These rich and fudgy keto vegan chocolate avocado brownies are a decadent dessert that’s also packed with healthy fats and low in carbs. The avocado replaces the need for butter or eggs, creating a creamy texture while keeping the recipe plant-based. Sweetened with erythritol, these brownies are perfect for anyone craving a chocolatey indulgence without the sugar rush.

Ingredients

• 1 ripe avocado, mashed
• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk
• 1/2 cup sugar-free chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
2. In a bowl, mash the avocado until smooth.
3. Add the almond flour, cocoa powder, erythritol, baking powder, salt, vanilla extract, and almond milk to the mashed avocado. Mix until smooth.
4. Fold in the sugar-free chocolate chips.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the brownies cool before slicing and serving.

These keto vegan chocolate avocado brownies are the perfect solution for anyone looking to enjoy a rich, fudgy dessert on a low-carb diet. The avocado provides a creamy, moist texture while cutting out the need for butter or eggs, and the combination of almond flour and cocoa keeps these brownies both light and satisfying. With sugar-free chocolate chips adding extra indulgence, these brownies are an irresistible treat that you can feel good about eating. Enjoy them as a delicious and healthier dessert on a Friday night!

Keto Vegan Zucchini Bread

This keto vegan zucchini bread is the perfect way to use up extra zucchini while enjoying a moist, flavorful treat. The combination of almond flour and coconut flour provides a great base, while the zucchini adds moisture without increasing the carb count. With the added touch of cinnamon and nutmeg, this bread is both comforting and nutritious, making it a great snack or breakfast option for anyone on a keto or vegan diet.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup erythritol or your preferred low-carb sweetener
• 2 tbsp ground flaxseed (for egg substitute)
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil (melted)
• 1 cup zucchini, grated and excess moisture squeezed out
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix the erythritol, ground flaxseed (mixed with 6 tbsp of water to form a gel), almond milk, coconut oil, vanilla extract, and grated zucchini.
4. Combine the wet and dry ingredients and stir until the batter is well mixed.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 45-50 minutes, or until a toothpick comes out clean when inserted into the center.
   This keto vegan zucchini bread is a healthy and delicious way to enjoy a moist, spiced treat while keeping your carb intake in check. The zucchini adds texture and moisture, making the bread soft and satisfying, while the blend of almond and coconut flours ensures it’s low in carbs. It’s a fantastic option for breakfast, a mid-morning snack, or even dessert, and it’s full of flavor with the added spices. You’ll love how this healthy, vegan-friendly bread tastes without sacrificing texture or indulgence!

Keto Vegan Peanut Butter Cookies

These keto vegan peanut butter cookies are simple to make, yet deliciously satisfying. With only a few ingredients—almond flour, peanut butter, and erythritol—they’re the perfect low-carb treat for peanut butter lovers. These cookies are soft on the inside with a slight crunch on the outside, making them a great snack for anyone following a keto or vegan diet.

Ingredients

• 1 cup peanut butter (unsweetened and natural)
• 1/2 cup almond flour
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the peanut butter, almond flour, erythritol, vanilla extract, salt, and baking soda. Stir until fully combined.
3. Scoop tablespoon-sized portions of the dough and roll into balls. Place them on the baking sheet, flattening them slightly with a fork to create a crisscross pattern.
4. Bake for 8-10 minutes, or until the edges of the cookies turn golden brown.
5. Allow the cookies to cool completely before serving.

These keto vegan peanut butter cookies are a delightful treat for anyone craving something sweet without the carbs. The peanut butter provides rich flavor and healthy fats, while the almond flour keeps them light and low in carbs. With their crunchy edges and soft interior, these cookies are a perfect snack to satisfy your sweet tooth without compromising your dietary goals. They’re quick to make and perfect for a Friday snack or to share with friends!

Keto Vegan Coconut Macaroons

These keto vegan coconut macaroons are a delicious, chewy, and naturally sweetened treat made with shredded coconut and almond flour. With just a few ingredients, they’re quick to prepare and low in carbs. These macaroons are a perfect snack for anyone craving something sweet and coconutty, while still staying within their keto and vegan dietary restrictions.

Ingredients

• 2 cups unsweetened shredded coconut
• 1/4 cup almond flour
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1/4 tsp salt
• 2 large egg whites (or flax eggs for vegan)
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, almond flour, erythritol, salt, and vanilla extract.
3. In a separate bowl, whisk the egg whites until stiff peaks form (or prepare flax eggs).
4. Gently fold the whipped egg whites into the coconut mixture until just 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 macaroons are golden brown on the edges.
7. Let the macaroons cool before serving.

These keto vegan coconut macaroons are a fantastic way to enjoy a naturally sweet, chewy treat without breaking your low-carb or vegan lifestyle. The shredded coconut offers a satisfying texture and flavor, while the almond flour keeps the carbs low. These macaroons are perfect for a quick snack, dessert, or as part of a special treat at the end of the week. Their simplicity and coconut-rich flavor will keep you coming back for more!

Keto Vegan Raspberry Almond Bars

These keto vegan raspberry almond bars are a delightful combination of tart raspberries and crunchy almonds, making them a perfect snack or dessert. With almond flour as the base and a touch of erythritol for sweetness, these bars are low in carbs but full of flavor. The raspberry filling adds a juicy burst of freshness, while the almond topping offers a satisfying crunch, making these bars a balanced and delicious treat.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1/4 tsp salt
• 1/2 cup coconut oil (melted)
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened almond milk
• 1 cup fresh raspberries
• 1/4 cup sliced almonds (for topping)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
2. In a bowl, combine the almond flour, coconut flour, erythritol, and salt.
3. Add the melted coconut oil, vanilla extract, and almond milk, mixing until the dough forms.
4. Press the dough evenly into the bottom of the prepared baking pan to form the crust.
5. In a small bowl, lightly mash the raspberries with a fork, then spread them evenly over the crust.
6. Sprinkle the sliced almonds on top of the raspberry layer.
7. Bake for 20-25 minutes, or until the edges are golden brown.
8. Let the bars cool completely before slicing and serving.

These keto vegan raspberry almond bars are a perfect combination of tart and sweet. The almond flour base is light and crumbly, providing a great foundation for the raspberry filling. The almond topping adds a satisfying crunch that contrasts beautifully with the softness of the fruit. These bars are ideal for a snack or a light dessert and are sure to impress anyone following a keto or vegan lifestyle with their fresh and flavorful taste.

Keto Vegan Chia Seed Pudding Muffins

These keto vegan chia seed pudding muffins are a healthy and unique twist on the traditional muffin. Packed with chia seeds, which are rich in omega-3s and fiber, these muffins are both filling and nutritious. The almond flour base ensures they remain low-carb, while the chia seeds provide a soft, pudding-like texture, making these muffins perfect for breakfast or a satisfying snack.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 2 tbsp chia seeds
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil (melted)
• 1/4 cup erythritol or your preferred low-carb sweetener
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 2 large flax eggs (or regular eggs)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine the almond flour, coconut flour, chia seeds, baking powder, and salt.
3. In a separate bowl, whisk the almond milk, melted coconut oil, erythritol, lemon juice, vanilla extract, and flax eggs.
4. Pour the wet ingredients into the dry ingredients and mix until fully combined.
5. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for a few minutes before removing from the tin.

These keto vegan chia seed pudding muffins offer a perfect balance of nutrition and flavor. The chia seeds create a soft, pudding-like texture, making each bite extra satisfying. Sweetened with erythritol, they are low in carbs but still full of flavor, and the almond flour ensures they are rich and hearty. These muffins make for a great start to your day or a nutritious snack on the go. Their light, fluffy texture and subtle flavor make them a versatile and tasty addition to your keto-friendly routine.

Keto Vegan Chocolate Hazelnut Cups

These keto vegan chocolate hazelnut cups are a decadent and indulgent treat that satisfy your sweet tooth without the added sugar. The rich chocolate shell made from unsweetened cocoa is paired with a creamy hazelnut filling, creating a flavor profile that’s reminiscent of a favorite chocolate-hazelnut spread, but without the carbs. These cups are quick to prepare and are a perfect snack or dessert to end the week on a sweet note.

Ingredients

• 1/2 cup unsweetened cocoa powder
• 1/4 cup coconut oil (melted)
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1/2 cup hazelnut butter
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup chopped hazelnuts (optional, for extra crunch)

Instructions

1. Line a mini muffin tin with paper liners.
2. In a small bowl, mix the melted coconut oil, unsweetened cocoa powder, and erythritol until smooth.
3. Spoon a small amount of the chocolate mixture into each muffin liner to create the bottom layer.
4. Freeze the chocolate bottoms for 10-15 minutes, or until set.
5. In a separate bowl, mix the hazelnut butter, vanilla extract, and salt.
6. Spoon a small amount of the hazelnut mixture onto the set chocolate bottoms, pressing it gently.
7. Top each cup with the remaining chocolate mixture to cover the hazelnut filling.
8. Sprinkle chopped hazelnuts on top if desired.
9. Freeze the cups for 20-30 minutes, or until fully set.
10. Remove from the muffin tin and store in an airtight container in the freezer.

These keto vegan chocolate hazelnut cups are a rich and luxurious treat that feels indulgent without the guilt. The chocolate shell is deep and satisfying, while the hazelnut butter filling adds a creamy, nutty richness that balances the bitterness of the cocoa. Whether you enjoy them as a dessert or a special snack, these cups are perfect for anyone following a keto or vegan diet. Their smooth texture and crunchy topping create the perfect bite every time, making them an irresistible, low-carb treat.

Keto Vegan Coconut Flour Pancakes

These keto vegan coconut flour pancakes are a light and fluffy breakfast treat that’s low in carbs and high in flavor. Coconut flour gives the pancakes a soft texture while remaining grain-free and keto-friendly. Sweetened with a low-carb sweetener like erythritol, they’re perfect for a guilt-free breakfast. Serve with fresh berries, sugar-free syrup, or a dollop of coconut yogurt for a satisfying morning meal.

Ingredients

• 1/4 cup coconut flour
• 1/4 cup almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk
• 1 tbsp ground flaxseed (for egg substitute)
• 2 tbsp coconut oil (melted)
• 1 tsp vanilla extract
• 1-2 tbsp erythritol or your preferred low-carb sweetener

Instructions

1. In a bowl, whisk together the coconut flour, almond flour, baking powder, and salt.
2. In another bowl, combine the almond milk, flaxseed (mixed with 6 tbsp of water), melted coconut oil, vanilla extract, and erythritol.
3. Add the wet ingredients to the dry ingredients and mix until a thick batter forms.
4. Heat a non-stick skillet over medium heat and lightly grease it with coconut oil.
5. Spoon the batter into the skillet, forming small pancakes.
6. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
7. Serve the pancakes with fresh berries or your favorite sugar-free syrup.

These keto vegan coconut flour pancakes are a delicious and nutritious way to start your day. Coconut flour rovides a soft, fluffy texture while keeping the pancakes light and low in carbs. They’re versatile, allowing for endless topping possibilities like berries, almond butter, or sugar-free syrup. These pancakes are perfect for a weekend brunch or a weekday breakfast that’s both healthy and indulgent.

Keto Vegan Almond Joy Bars

These keto vegan Almond Joy bars are a healthier version of the classic candy bar, combining the rich flavors of coconut, almonds, and chocolate without the carbs. The coconut layer is sweetened with erythritol, and the crunchy almond topping adds texture and flavor. Dipped in sugar-free dark chocolate, these bars are the perfect treat to satisfy your sweet tooth while sticking to your keto and vegan goals.

Ingredients

• 1 1/2 cups unsweetened shredded coconut
• 1/4 cup almond flour
• 2 tbsp coconut oil (melted)
• 2 tbsp erythritol or your preferred low-carb sweetener
• 1 tsp vanilla extract
• 1/4 tsp salt
• 12-15 whole almonds
• 1/2 cup sugar-free dark chocolate (chopped)

Instructions

1. In a bowl, combine the shredded coconut, almond flour, melted coconut oil, erythritol, vanilla extract, and salt. Stir until fully combined.
2. Press the coconut mixture into a parchment-lined baking dish, creating an even layer.
3. Place one almond on top of each coconut square.
4. Freeze for 15-20 minutes, or until firm.
5. Meanwhile, melt the sugar-free dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method).
6. Once the coconut layer is firm, dip each square into the melted chocolate, covering it completely.
7. Place the bars back in the freezer for another 15-20 minutes to set the chocolate.

These keto vegan Almond Joy bars are a perfect way to enjoy a low-carb, dairy-free version of the popular candy. The creamy coconut layer and crunchy almond topping are complemented by the rich dark chocolate, making each bite incredibly satisfying. They are ideal for a quick dessert or an afternoon snack when you need a sweet but healthy treat. These bars are a great way to indulge without straying from your keto or vegan lifestyle.

Keto Vegan Pumpkin Spice Muffins

These keto vegan pumpkin spice muffins are the perfect fall-inspired treat. Made with almond flour and coconut flour, they are light and low in carbs while offering all the warm spices that make pumpkin muffins so irresistible. Sweetened with erythritol, these muffins are a great way to enjoy the flavors of fall without the added sugar. Packed with pumpkin puree, they are moist and comforting, ideal for breakfast or a snack.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp pumpkin spice
• 1/4 tsp salt
• 1/2 cup canned pumpkin puree
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or your preferred low-carb sweetener
• 2 tbsp coconut oil (melted)
• 2 tsp vanilla extract
• 2 large flax eggs (or regular eggs)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, pumpkin spice, and salt.
3. In a separate bowl, mix the pumpkin puree, almond milk, erythritol, melted coconut oil, vanilla extract, and flax eggs.
4. Combine the wet ingredients with the dry ingredients and stir until the batter is smooth.
5. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for a few minutes before removing from the tin.

These keto vegan pumpkin spice muffins are the perfect fall-inspired treat that satisfies your cravings without the carbs. The pumpkin puree adds moisture, while the combination of almond and coconut flours keeps them low-carb and gluten-free. The warm spices give them that cozy, comforting flavor everyone loves during autumn. These muffins are great for breakfast, a mid-afternoon snack, or even a dessert for any occasion.

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