35+ Irresistible Friday Vegan Desserts Recipes to Sweeten Your Weekend

As Fridays roll around, many of us crave something sweet to celebrate the end of the week.

But what if you could indulge in delicious desserts that are not only mouthwatering but also plant-based and full of flavor?

Whether you’re vegan or just looking to try something new, Friday is the perfect day to enjoy these scrumptious vegan dessert recipes.

From rich chocolate treats to refreshing fruit-based options, we’ve curated 35+ creative and satisfying desserts that are perfect for any Friday night.

So, grab your ingredients and get ready to experience the joy of vegan sweets that are just as indulgent as their non-vegan counterparts!

35+ Irresistible Friday Vegan Desserts Recipes to Sweeten Your Weekend

With these 35+ Friday vegan dessert recipes at your fingertips, you’ll never have to compromise on taste or creativity.

Whether you’re planning a quiet night in or a social gathering, these desserts will be the star of the show.

Vegan or not, your guests will love these treats that prove dessert can be both delicious and kind to the planet.

So, go ahead and indulge in these delightful plant-based creations—you’ve earned it after a long week!

Keto Chocolate Avocado Mousse

This creamy and decadent chocolate avocado mousse is a perfect low-carb, keto-friendly dessert. Packed with healthy fats from avocado and cacao, it’s an indulgent yet guilt-free way to satisfy your sweet cravings without spiking your blood sugar.

Ingredients:

• 1 ripe avocado
• 2 tbsp unsweetened cocoa powder
• 2 tbsp almond milk (or any non-dairy milk)
• 1-2 tbsp erythritol or another keto-friendly sweetener
• 1 tsp vanilla extract
• Pinch of salt
• Optional: fresh berries or nuts for topping

Instructions:

1. Cut the avocado in half, remove the pit, and scoop the flesh into a food processor or blender.
2. Add cocoa powder, almond milk, sweetener, vanilla extract, and a pinch of salt to the food processor.
3. Blend until smooth and creamy. Taste and adjust sweetness as needed.
4. Chill in the fridge for at least 30 minutes before serving.
5. Optionally, top with fresh berries or crushed nuts for extra texture and flavor.

This chocolate avocado mousse is not only delicious but also packed with nutrients like fiber, antioxidants, and healthy fats. The avocado makes the mousse incredibly creamy, while the cocoa powder brings in that rich chocolate flavor, making it a satisfying dessert to end your Friday night on a sweet yet healthy note.

Keto Lemon Coconut Energy Bites

These lemon coconut energy bites are a refreshing and tangy low-carb dessert that’s perfect for those who need a quick, on-the-go treat. Full of coconut flakes, lemon zest, and a touch of sweetness, these bites are a great alternative to traditional high-carb desserts.

Ingredients:

• 1 cup unsweetened shredded coconut
• 2 tbsp coconut oil, melted
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 tbsp chia seeds
• 1-2 tbsp stevia or another low-carb sweetener
• 1/4 tsp vanilla extract

Instructions:

1. In a large bowl, combine shredded coconut, melted coconut oil, lemon zest, lemon juice, chia seeds, sweetener, and vanilla extract.
2. Stir well until the mixture holds together.
3. Using your hands, roll the mixture into bite-sized balls.
4. Place the energy bites on a parchment-lined tray and chill in the fridge for at least 30 minutes.
   These lemon coconut energy bites are bursting with zesty flavors and healthy fats, making them the perfect low-carb treat for any time of the day. They’re quick and easy to make, portable, and packed with nutrients. With no baking required, these bites are a fantastic way to satisfy your sweet tooth while sticking to your keto diet.

Keto Strawberry Chia Pudding

This keto strawberry chia pudding is a refreshing, creamy, and nutrient-packed dessert that is both low-carb and vegan. Chia seeds provide a great source of omega-3s and fiber, while strawberries add a natural sweetness and a burst of antioxidants.

Ingredients:

• 1 cup unsweetened almond milk
• 3 tbsp chia seeds
• 1/2 cup fresh strawberries, pureed
• 1-2 tbsp erythritol or another keto-friendly sweetener
• 1/2 tsp vanilla extract

Instructions:

1. In a small bowl, mix almond milk, chia seeds, sweetener, and vanilla extract.
2. Stir until well combined, then let sit for 5 minutes. Stir again to ensure there are no lumps.
3. Add the pureed strawberries and stir well to combine.
4. Cover and refrigerate for at least 2 hours or overnight to allow the pudding to thicken.
5. Serve chilled, topped with extra strawberries or a few more chia seeds.

This keto strawberry chia pudding is a delightful dessert that combines creamy texture with fruity freshness. It’s not only a low-carb treat but also an excellent source of fiber and healthy fats, making it a nutritious choice for any keto diet. With its naturally sweet strawberry flavor, this pudding is a refreshing end to your Friday meal or a sweet treat for the whole family.

Keto Almond Butter Chocolate Fudge

This rich and indulgent almond butter chocolate fudge is a decadent low-carb, keto-friendly treat that combines the creamy texture of almond butter with the smoothness of dark chocolate. It’s perfect for those who crave a sweet, chocolatey dessert without the carbs.

Ingredients:

• 1/2 cup almond butter (unsweetened)
• 1/4 cup coconut oil, melted
• 2 oz unsweetened dark chocolate, melted
• 2 tbsp erythritol or another keto-friendly sweetener
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium bowl, mix the almond butter, melted coconut oil, melted dark chocolate, sweetener, vanilla extract, and a pinch of salt until smooth.
2. Pour the mixture into a lined loaf pan or silicone mold.
3. Refrigerate for 1-2 hours or until the fudge is firm.
4. Cut into small squares and enjoy.

This almond butter chocolate fudge is a fantastic dessert for anyone on a keto diet, as it’s low in carbs but rich in healthy fats. The combination of almond butter and dark chocolate creates a deeply satisfying treat, perfect for satisfying your chocolate cravings. It’s simple to prepare and makes for an excellent make-ahead dessert for the week.

Keto Cinnamon Roll Mug Cake

This keto cinnamon roll mug cake is a warm, comforting dessert that’s perfect for a cozy Friday night. It’s easy to make, with all the flavors of a traditional cinnamon roll, but without the sugar and carbs. Ready in just a few minutes, it’s the ultimate single-serving treat.

Ingredients:

• 2 tbsp almond flour
• 1 tbsp ground flaxseeds
• 1/4 tsp baking powder
• 1 tbsp unsweetened almond milk
• 1 tbsp coconut oil, melted
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 tbsp erythritol or another keto-friendly sweetener
• For frosting: 1 tbsp coconut cream, 1/2 tsp vanilla extract, and a pinch of sweetener

Instructions:

1. In a microwave-safe mug, combine almond flour, ground flaxseeds, baking powder, almond milk, melted coconut oil, vanilla extract, cinnamon, and sweetener. Stir until well combined.
2. Microwave for 1-2 minutes until the cake is firm and cooked through.
3. For the frosting, mix coconut cream, vanilla extract, and sweetener, then drizzle over the cake.
4. Serve warm and enjoy!

This keto cinnamon roll mug cake is the perfect single-serving treat for anyone craving something warm, comforting, and keto-friendly. It’s packed with cinnamon and sweetness, and the coconut cream frosting adds a rich, indulgent touch. Ready in minutes, it’s the perfect dessert when you’re craving a quick but satisfying dessert.

Keto Pumpkin Spice Muffins

These keto pumpkin spice muffins are a fall-inspired, low-carb dessert that’s perfect for those who enjoy the warm, spiced flavors of pumpkin. Made with almond flour and pumpkin puree, these muffins are not only delicious but also high in fiber and healthy fats.

Ingredients:

• 1 cup almond flour
• 1/2 cup pumpkin puree
• 2 tbsp erythritol or another keto-friendly sweetener
• 1/4 cup unsweetened almond milk
• 2 tbsp coconut oil, melted
• 1 tsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine almond flour, pumpkin puree, sweetener, almond milk, melted coconut oil, pumpkin pie spice, baking powder, baking soda, vanilla extract, and salt. Mix well.
3. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
4. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the muffins cool before serving.

These keto pumpkin spice muffins are a delightful low-carb treat that’s perfect for fall but delicious year-round. The combination of pumpkin, almond flour, and warm spices makes these muffins moist and flavorful, while the use of keto-friendly ingredients ensures you’re sticking to your dietary goals. They make a perfect snack or dessert to enjoy on a Friday evening or anytime you’re craving a spiced, wholesome treat.

Keto Chocolate Coconut Bars

These keto chocolate coconut bars are the perfect combination of rich chocolate and chewy coconut. They’re low in carbs, sugar-free, and easy to make, offering a satisfying dessert that’s both indulgent and healthy.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 2 tbsp coconut oil, melted
• 2 tbsp unsweetened cocoa powder
• 1/4 cup erythritol or another keto-friendly sweetener
• 1 tsp vanilla extract
• 2 oz dark chocolate (85% cocoa or higher), melted
• Pinch of salt

Instructions:

1. In a bowl, combine shredded coconut, almond flour, coconut oil, cocoa powder, sweetener, vanilla extract, and a pinch of salt. Stir well until the mixture is cohesive.
2. Press the mixture into a lined baking dish or silicone mold to form an even layer.
3. Refrigerate for at least 1 hour until firm.
4. Once chilled, drizzle with melted dark chocolate and refrigerate again until the chocolate sets.
   These keto chocolate coconut bars are a decadent, low-carb treat that will satisfy your sweet tooth without derailing your diet. The chocolate and coconut create a delightful contrast in texture and flavor, while the use of healthy fats and low-carb ingredients ensures that this dessert is both indulgent and nutritious. Perfect for meal prep, these bars can be stored in the fridge for a quick, satisfying dessert throughout the week.

Keto Raspberry Chia Sorbet

This keto raspberry chia sorbet is a refreshing, fruity dessert that’s both light and satisfying. With the natural sweetness of raspberries and the added texture of chia seeds, it’s a great way to cool off on a warm Friday evening while sticking to your low-carb lifestyle.

Ingredients:

• 2 cups fresh or frozen raspberries
• 1 tbsp chia seeds
• 1 tbsp erythritol or another keto-friendly sweetener
• 1/2 cup unsweetened almond milk
• 1 tsp lemon juice
• 1/2 tsp vanilla extract

Instructions:

1. In a blender or food processor, combine raspberries, chia seeds, sweetener, almond milk, lemon juice, and vanilla extract. Blend until smooth.
2. Pour the mixture into a shallow dish or ice cube tray.
3. Freeze for at least 4 hours or until firm.
4. Once frozen, scrape the mixture with a fork to create a fluffy sorbet texture.
5. Serve immediately or store in an airtight container in the freezer.

This keto raspberry chia sorbet is a refreshing and light dessert that’s perfect for warm weather or as a palate cleanser after a heavier meal. The raspberries provide a burst of natural sweetness, while the chia seeds add texture and extra fiber. This dessert is not only low-carb but also packed with antioxidants, making it a healthy and satisfying way to end your Friday.

Keto Mocha Almond Cake

This keto mocha almond cake is a perfect balance of rich coffee flavor and nutty almonds, making it an ideal low-carb treat for coffee lovers. The almond flour provides a tender crumb, while the espresso and almond combination gives the cake a sophisticated, delightful flavor.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1 tbsp instant espresso powder
• 2 tbsp erythritol or another keto-friendly sweetener
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tbsp coconut oil, melted
• 1/2 tsp vanilla extract
• 1/4 tsp baking powder
• Pinch of salt
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a small cake pan.
2. In a large bowl, whisk together almond flour, cocoa powder, espresso powder, sweetener, baking powder, and salt.
3. In a separate bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
4. Combine the wet and dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Sprinkle sliced almonds on top and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before serving.

This keto mocha almond cake is a delicious, coffee-flavored treat that’s perfect for dessert or even as a breakfast option. The almond flour makes it moist and tender, while the espresso adds a rich, bold flavor that pairs perfectly with the almonds. It’s low in carbs and full of healthy fats, making it a satisfying and indulgent dessert that fits perfectly into a keto lifestyle.

Keto Chocolate Peanut Butter Cups

These keto chocolate peanut butter cups are a perfect combination of creamy peanut butter and rich chocolate, all while being low in carbs. Made with simple ingredients like peanut butter and dark chocolate, this treat is a healthier, guilt-free version of a classic favorite.

Ingredients:

• 1/2 cup peanut butter (unsweetened and unsalted)
• 2 tbsp coconut oil, melted
• 1 tbsp erythritol or another keto-friendly sweetener
• 2 oz dark chocolate (85% cocoa or higher), chopped
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a small bowl, mix together peanut butter, melted coconut oil, sweetener, vanilla extract, and salt until smooth.
2. Line a muffin tin with paper liners and spoon about 1 tbsp of the peanut butter mixture into each cup, spreading it evenly.
3. Melt the dark chocolate in a microwave-safe bowl or using a double boiler.
4. Spoon the melted chocolate over the peanut butter mixture in each cup, covering it completely.
5. Refrigerate for at least 1 hour until the chocolate hardens.
6. Remove from the muffin tin and enjoy!

These keto chocolate peanut butter cups are a decadent, low-carb treat that offers the perfect balance of salty and sweet. They are easy to make and great for meal prep, allowing you to have a keto-friendly dessert on hand whenever you need it. The combination of healthy fats from peanut butter and coconut oil makes them satisfying, while the dark chocolate provides that rich indulgence we all crave.

Keto Chia Mango Pudding

This keto chia mango pudding is a tropical delight that’s low-carb and vegan. The combination of chia seeds, coconut milk, and mango puree creates a creamy, refreshing dessert that’s both nutritious and satisfying. This dessert is perfect for those looking for a fruity, dairy-free treat.

Ingredients:

• 1 cup coconut milk (full-fat)
• 3 tbsp chia seeds
• 1/2 cup mango puree (fresh or frozen)
• 1 tbsp erythritol or another keto-friendly sweetener
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a bowl, combine coconut milk, chia seeds, mango puree, sweetener, vanilla extract, and a pinch of salt.
2. Stir well and let the mixture sit for about 5 minutes, then stir again to prevent clumps.
3. Cover and refrigerate for at least 4 hours or overnight to allow the pudding to thicken.
4. Once thickened, give the pudding another good stir and serve chilled.
5. Optional: top with fresh mango slices or coconut flakes.

This keto chia mango pudding is a refreshing, tropical dessert that’s perfect for a warm Friday evening. It’s a great way to enjoy a fruity dessert while staying within your keto guidelines. The chia seeds provide fiber and healthy fats, while the coconut milk and mango give it a rich, creamy texture and a burst of sweetness. It’s an easy, make-ahead dessert that can be enjoyed throughout the week.

keto Cinnamon Pecan Clusters

These keto cinnamon pecan clusters are an irresistible, crunchy, and flavorful treat. The combination of roasted pecans, cinnamon, and a touch of sweetener creates a satisfying dessert that’s both low-carb and full of healthy fats. These clusters are easy to make and perfect for snacking or as a dessert.

Ingredients:

• 1 cup pecan halves
• 2 tbsp coconut oil, melted
• 1 tsp cinnamon
• 1 tbsp erythritol or another keto-friendly sweetener
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the pecans with melted coconut oil, cinnamon, sweetener, vanilla extract, and a pinch of salt.
3. Spread the pecans in a single layer on the prepared baking sheet.
4. Bake for 10-12 minutes, stirring halfway through, until the pecans are toasted and fragrant.
5. Remove from the oven and let them cool completely before breaking them into clusters.
6. Store in an airtight container.

These keto cinnamon pecan clusters are a perfect low-carb dessert that offers a satisfying crunch with a hint of sweetness and spice. They’re ideal for a quick snack or as a dessert to enjoy after a meal. The cinnamon and pecans provide healthy fats and a deliciously warm, cozy flavor that makes them the perfect treat for a Friday night or anytime you’re craving something crunchy and sweet

Keto Blueberry Lemon Cheesecake Bites

These keto blueberry lemon cheesecake bites are a refreshing and indulgent treat. Made with a creamy, tangy cheesecake filling and a burst of fresh blueberries, these bite-sized desserts are low in carbs and perfect for satisfying your sweet tooth in a healthy way.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours or overnight)
• 1/2 cup coconut cream
• 2 tbsp lemon juice
• 1 tbsp erythritol or another keto-friendly sweetener
• 1/2 tsp vanilla extract
• 1/4 cup fresh blueberries
• 1/4 cup almond flour (for crust)
• 1 tbsp coconut oil, melted
• 1 tbsp erythritol (for crust)

Instructions:

1. To make the crust, combine almond flour, melted coconut oil, and erythritol in a small bowl. Press the mixture into the bottom of silicone molds or mini muffin tins.
2. For the filling, drain and rinse the soaked cashews, then blend them with coconut cream, lemon juice, sweetener, and vanilla extract until smooth and creamy.
3. Spoon the cheesecake filling on top of the crusts in the molds.
4. Drop a few blueberries on top of each bite.
5. Freeze for 3-4 hours or until firm.
6. Pop the cheesecake bites out of the molds and store them in an airtight container in the freezer.

These keto blueberry lemon cheesecake bites are a perfect combination of creamy cheesecake and fresh, tangy blueberries. The crust adds a satisfying crunch, while the cashew-based filling provides a rich, smooth texture. They are the ideal low-carb dessert for anyone following a keto or vegan diet, and they’re easy to make in advance for a quick, refreshing treat.

Keto Chocolate Chia Energy Bars

These keto chocolate chia energy bars are a nutrient-dense, low-carb treat that’s perfect for an afternoon snack or dessert. Packed with chia seeds, cocoa powder, and healthy fats from coconut oil, these bars are both satisfying and energizing without the sugar rush.

Ingredients:

• 1/2 cup almond butter (unsweetened)
• 1/4 cup coconut oil, melted
• 2 tbsp cocoa powder
• 2 tbsp chia seeds
• 1/4 cup unsweetened shredded coconut
• 1 tbsp erythritol or another keto-friendly sweetener
• 1/4 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. In a bowl, mix together almond butter, melted coconut oil, cocoa powder, chia seeds, shredded coconut, sweetener, vanilla extract, and salt until well combined.
2. Press the mixture into a lined baking dish or silicone mold, pressing it down firmly to ensure it sticks together.
3. Refrigerate for at least 2 hours or until the bars are firm.
4. Once set, cut into squares or bars.
5. Store in an airtight container in the fridge for up to a week.

These keto chocolate chia energy bars are perfect for a quick dessert or snack that will keep you satisfied without the sugar crash. The combination of almond butter, coconut oil, and chia seeds provides a great source of healthy fats and fiber. With the rich chocolate flavor and a slight crunch from the chia and coconut, these bars are a delicious and energizing treat that’s easy to prepare and store.

keto Panna Cotta with Raspberry Sauce

This keto panna cotta with raspberry sauce is an elegant and creamy dessert with a slightly tangy raspberry topping. Made with coconut milk and a touch of sweetener, this dessert is a low-carb, dairy-free alternative to the classic Italian treat.

Ingredients:

• 1 can full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 1 tbsp agar agar powder (vegan gelatin substitute)
• 2 tbsp erythritol or another keto-friendly sweetener
• 1 tsp vanilla extract
• 1/2 cup fresh raspberries
• 1 tbsp water
• 1 tsp lemon juice
• 1 tbsp erythritol (for raspberry sauce)

Instructions:

1. In a saucepan, combine coconut milk, almond milk, erythritol, and agar agar powder. Bring to a boil over medium heat, stirring constantly. Once boiling, reduce the heat and simmer for 3-5 minutes until the mixture thickens slightly.
2. Pour the mixture into individual serving glasses or ramekins and refrigerate for at least 3 hours or until set.
3. For the raspberry sauce, combine raspberries, water, lemon juice, and erythritol in a saucepan. Cook over medium heat until the raspberries break down and the sauce thickens, about 5 minutes.
4. Strain the sauce to remove the seeds, then pour it over the set panna cotta.
5. Chill the panna cotta with raspberry sauce in the fridge until ready to serve.

This keto panna cotta with raspberry sauce is a delicious and refined dessert that’s both creamy and refreshing. The coconut milk base creates a smooth, rich texture, while the raspberry sauce adds a natural sweetness with a tangy kick. This dessert is perfect for special occasions or a Friday night treat, and it’s easy to prepare in advance for a hassle-free, low-carb indulgence.

Note: More recipes are coming soon