28+ Mouthwatering Keto Camping Recipes for a Outdoor Feast

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Camping is a time to unwind, explore the outdoors, and indulge in delicious meals under the stars.

But if you’re following a keto lifestyle, preparing food can sometimes feel like a challenge.

Fear not, because with a bit of creativity, you can enjoy a variety of tasty and keto-friendly meals while camping.

From hearty breakfasts to sweet desserts, there are countless keto camping recipes that make it possible to stay on track while enjoying nature’s beauty.

In this article, we’ve gathered over 28+ keto camping recipes that will help you stick to your low-carb, high-fat diet while savoring the flavors of outdoor cooking.

These recipes are designed to be simple, flavorful, and portable, ensuring you have everything you need for a successful keto camping trip.

Whether you’re craving a savory meal or a sweet treat, these recipes will keep you satisfied and fueled for your adventures.

28+ Mouthwatering Keto Camping Recipes for a Outdoor Feast

Keto camping doesn’t have to be a hassle.

With these 28+ keto camping recipes, you can create a wide range of meals and treats that fit your dietary needs while still being delicious and satisfying.

Whether you’re cooking up a savory meal over the fire, enjoying a refreshing salad, or indulging in a sweet dessert, these recipes have got you covered.

The best part? They’re easy to prepare, requiring minimal ingredients and equipment, so you can focus on enjoying the great outdoors.

So, pack your bags, fire up the grill, and get ready to enjoy the ultimate keto camping experience!

Keto Campfire Chocolate-Dipped Strawberries

Indulging in a sweet treat while camping doesn’t have to mean breaking your keto diet.

These keto-friendly chocolate-dipped strawberries are the perfect camping dessert.

With just two ingredients, they’re easy to prepare and will give you that satisfying chocolate fix while enjoying the great outdoors.

Perfect for sharing around the campfire or as a quick after-dinner delight!

Ingredients:

12 fresh strawberries
½ cup sugar-free chocolate chips

Instructions:

Heat a small pot over the campfire or on a portable stove. Place a heatproof bowl over the pot to create a double boiler.
Add the sugar-free chocolate chips into the bowl and stir occasionally until melted and smooth.
Dip each strawberry into the melted chocolate, coating it halfway.
Place the dipped strawberries on a parchment paper-lined tray.
Allow the chocolate to set by placing them in a shaded area or cooler for about 15-20 minutes.
Enjoy once the chocolate is firm!

Keto campfire chocolate-dipped strawberries are not only a quick and simple treat but also a fun way to enjoy a keto dessert under the stars.

They’re the perfect balance of rich chocolate and fresh strawberries, making them an indulgent yet low-carb option for your camping trip.

Whether you’re sitting by the fire or enjoying a quiet moment in nature, this treat is sure to elevate your outdoor experience.

Keto Campfire Avocado Chocolate Mousse

Looking for a creamy, rich dessert that’s both satisfying and keto-friendly?

This avocado chocolate mousse is an easy-to-make, no-bake dessert that only requires a few ingredients and can be made over a campfire.

The avocado gives the mousse a silky smooth texture, while the cocoa powder and stevia provide the perfect amount of sweetness without any carbs.

It’s an indulgent and healthy treat for your outdoor adventures!

Ingredients:

1 ripe avocado
2 tbsp unsweetened cocoa powder
2 tbsp powdered erythritol or stevia (adjust to taste)
1 tsp vanilla extract
¼ cup unsweetened almond milk
A pinch of salt

Instructions:

Scoop the avocado into a bowl and mash it thoroughly with a fork until smooth.
Add cocoa powder, erythritol (or stevia), vanilla extract, and a pinch of salt to the mashed avocado, stirring well to combine.
Slowly add almond milk, stirring until the mixture reaches a mousse-like consistency.
Taste and adjust sweetness if necessary by adding more erythritol or stevia.
Chill the mousse in your cooler for about 30 minutes to let the flavors meld together.
Serve and enjoy!

This keto avocado chocolate mousse is the perfect creamy dessert for those looking to satisfy their chocolate cravings on a camping trip.

It’s rich, satisfying, and full of healthy fats from the avocado.

The best part? It’s incredibly easy to prepare and doesn’t require any baking, making it an ideal dessert to make while enjoying the outdoors.

Pack it in your cooler, and you’ll have a refreshing treat waiting for you after a long day of adventure.

Keto Campfire Cinnamon Roll Bites

Who doesn’t love the comforting scent of cinnamon rolls while camping?

These keto campfire cinnamon roll bites give you all the cinnamon sugar flavor without the carbs.

Made with almond flour and a low-carb sweetener, they’re easy to prepare in a skillet over the fire.

These bite-sized treats are soft, fluffy, and full of cinnamon goodness, making them perfect for a camping breakfast or dessert.

Ingredients:

1 cup almond flour
2 tbsp powdered erythritol
1 tsp baking powder
1 egg
1 tbsp melted butter
1 tsp cinnamon
1 tbsp coconut flour (optional for thickening)
1 tbsp butter (for cooking)

Instructions:

In a bowl, combine almond flour, powdered erythritol, baking powder, and cinnamon.
Add the egg and melted butter, stirring until the mixture forms a dough. If it’s too sticky, add coconut flour a little at a time until it’s workable.
Roll the dough into small balls, about 1-2 inches in diameter.
Heat a skillet over the campfire and melt butter. Once hot, place the dough balls into the skillet and cook, flipping gently every 2-3 minutes, until they are golden brown and cooked through.
Allow them to cool slightly, then serve with extra cinnamon on top, if desired.

These keto cinnamon roll bites are the perfect way to enjoy a cozy, comforting dessert or breakfast while camping.

They’re soft, warm, and bursting with cinnamon flavor—just like traditional cinnamon rolls, but without the carbs.

Plus, they’re quick and easy to make over the campfire, which makes them ideal for a keto-friendly camping trip.

Serve them up with a cup of coffee or tea for a perfect outdoor treat!

Keto Campfire Berry Crumble

When you’re craving something warm and fruity while camping, this keto campfire berry crumble is the perfect solution.

Packed with fresh berries and topped with a buttery, low-carb almond flour crumble, this dessert is both sweet and satisfying.

It’s easy to make in foil packets, making cleanup a breeze and allowing you to enjoy your sweet treat while taking in the great outdoors.

Ingredients:

For the filling:

1 cup mixed berries (blueberries, raspberries, or strawberries)
2 tbsp powdered erythritol
1 tsp lemon juice
½ tsp vanilla extract

For the crumble topping:

½ cup almond flour
2 tbsp butter (cold and cubed)
1 tbsp powdered erythritol
½ tsp cinnamon
Pinch of salt

Instructions:

In a small bowl, mix the berries, erythritol, lemon juice, and vanilla extract.
In another bowl, combine almond flour, erythritol, cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Lay out a large sheet of foil and place the berry mixture in the center. Top with the almond flour crumble.
Fold the foil to create a sealed packet.
Cook the foil packet over the campfire for about 10-15 minutes, until the berries are bubbly and the crumble is golden.
Let it cool slightly before serving.

This keto berry crumble is the perfect campfire dessert—warm, comforting, and full of juicy berries.

It’s easy to make and cleanup is a breeze thanks to the foil packet method.

Whether you’re having it after a day of hiking or enjoying it under the stars, this dessert is sure to become a camping favorite!

Keto Campfire Chocolate Peanut Butter S’mores

S’mores are a camping classic, but they’re not exactly keto-friendly.

With this keto chocolate peanut butter s’mores recipe, you can indulge in a low-carb version that’s just as tasty as the traditional treat.

Using sugar-free ingredients like chocolate and peanut butter, along with a crispy low-carb base, these keto s’mores are perfect for satisfying your sweet tooth while keeping your carbs in check.

Ingredients:

½ cup almond flour
2 tbsp butter (melted)
2 tbsp powdered erythritol
¼ cup sugar-free chocolate chips
¼ cup peanut butter (smooth or crunchy)
1 tsp vanilla extract

Instructions:

In a bowl, mix the almond flour, melted butter, and erythritol to form a crumbly dough. Press the mixture into the bottom of a small baking dish or a foil packet.
In a heatproof bowl, melt the sugar-free chocolate chips and peanut butter together over a campfire using the double boiler method. Stir until smooth and creamy.
Pour the chocolate peanut butter mixture over the almond flour crust and spread evenly.
Let it cool for 30 minutes or chill in a cooler until it firms up.
Cut into squares or bars and enjoy!

Keto chocolate peanut butter s’mores are a delicious twist on a camping favorite.

These low-carb treats combine the rich flavors of chocolate and peanut butter with a crispy almond flour base, making them the perfect dessert to enjoy around the campfire.

They’re sweet, indulgent, and won’t derail your keto lifestyle!

Keto Campfire Apple Cinnamon Skillet Cake

This keto apple cinnamon skillet cake is a comforting dessert that combines warm spices and tender apple slices with a soft, cake-like texture.

Cooked directly over the campfire in a skillet, it’s a simple yet delicious treat that makes you feel right at home, even in the great outdoors.

It’s keto-friendly, low in carbs, and full of flavor—perfect for your next camping adventure.

Ingredients:

1 cup almond flour
1 tsp baking powder
½ tsp cinnamon
2 eggs
¼ cup unsweetened almond milk
2 tbsp butter (melted)
1 small apple (peeled and thinly sliced)
2 tbsp powdered erythritol
1 tsp vanilla extract

Instructions:

In a bowl, mix the almond flour, baking powder, cinnamon, and powdered erythritol.
In a separate bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until smooth.
Heat a cast-iron skillet over the campfire and melt a little butter to grease it.
Pour the batter into the skillet and top with the thin apple slices.
Cover the skillet with foil and cook over low heat for about 15-20 minutes, checking occasionally. Once the cake is firm and golden brown, remove it from the heat.
Let it cool for a few minutes before serving.

This keto apple cinnamon skillet cake is the perfect way to enjoy a warm, flavorful dessert while camping.

The cinnamon-spiced apple topping complements the soft, moist cake beneath, making it an irresistible treat.

It’s simple to prepare, cooks quickly over a campfire, and is a great option for a cozy dessert after a long day of outdoor activities.

Keto Campfire Coconut Macaroons

If you’re craving something sweet and coconutty while camping, these keto campfire coconut macaroons are the perfect treat.

They’re chewy, sweet, and packed with flavor while keeping your carbs low.

With only a few ingredients, you can make these macaroons over the campfire in no time.

These delightful bites are not only delicious but also easy to transport, making them a great option for a keto-friendly camping snack or dessert.

Ingredients:

2 cups unsweetened shredded coconut
2 egg whites
¼ cup powdered erythritol
1 tsp vanilla extract
A pinch of salt

Instructions:

Preheat your campfire or portable stove to a low heat.
In a bowl, beat the egg whites with a pinch of salt until stiff peaks form.
Gently fold in the shredded coconut, erythritol, and vanilla extract until well combined.
Line a baking sheet with parchment paper and drop spoonfuls of the coconut mixture onto it, shaping them into small mounds.
Place the baking sheet over the campfire on a grill or cooking grate. Cover with foil and bake for 10-15 minutes, or until golden brown.
Let the macaroons cool slightly before enjoying!

Keto coconut macaroons are a quick, no-fuss dessert that’s perfect for your camping trip.

They’re chewy, coconut-packed, and naturally low in carbs, making them a great keto treat.

The best part? They’re incredibly easy to make over a campfire, leaving you with a sweet dessert to enjoy while soaking up the outdoors.

Keto Campfire Churros

Churros are a delicious, crispy dessert often associated with fairgrounds and carnivals, but you can recreate this irresistible treat over the campfire with a keto-friendly twist!

These keto churros are made with almond flour and baked in butter, then coated with a sweet cinnamon erythritol mix for that authentic churro taste.

They’re crispy on the outside, soft on the inside, and perfect for sharing with friends and family around the campfire.

Ingredients:

1 cup almond flour
1 tsp baking powder
1 tsp cinnamon
2 tbsp powdered erythritol
1 egg
¼ cup unsweetened almond milk
2 tbsp butter (melted)
½ tsp vanilla extract
2 tbsp butter (for cooking)
1 tbsp cinnamon (for coating)
1 tbsp powdered erythritol (for coating)

Instructions:

In a bowl, mix almond flour, baking powder, cinnamon, and powdered erythritol.
Add the egg, almond milk, melted butter, and vanilla extract to the dry ingredients and mix until a dough forms.
Roll the dough into small logs about 4 inches long and set aside.
Heat butter in a cast-iron skillet over the campfire. Once melted, add the churros and cook for 2-3 minutes on each side until golden brown and crispy.
In a small bowl, mix the remaining cinnamon and erythritol, then roll each churro in the mixture to coat.
Serve warm and enjoy!

These keto campfire churros bring the fun and flavor of a fairground treat to your outdoor adventure, without the carbs!

The crispy outside and soft inside of the churros, paired with the cinnamon-sweet coating, make for a perfectly indulgent dessert.

Whether you’re camping with family or friends, these keto churros are sure to be a crowd-pleaser!

Keto Campfire Peach Cobbler

Nothing beats the comfort of a warm peach cobbler, especially when you’re camping!

This keto peach cobbler uses fresh or frozen peaches and a simple almond flour-based topping to create a low-carb version of the classic dessert.

It’s easy to make over a campfire in a skillet, and the result is a delicious, sweet, and fruity treat that everyone will love.

Serve with a dollop of whipped cream or some sugar-free ice cream for an extra indulgence!

Ingredients:

For the filling:

2 cups fresh or frozen peaches (sliced)
2 tbsp powdered erythritol
1 tsp lemon juice
½ tsp cinnamon

For the topping:

1 cup almond flour
2 tbsp butter (melted)
2 tbsp powdered erythritol
1 tsp vanilla extract
1 tsp baking powder
A pinch of salt

Instructions:

In a bowl, combine the peaches, erythritol, lemon juice, and cinnamon, then set aside.
In another bowl, combine almond flour, baking powder, erythritol, and salt. Add the melted butter and vanilla extract, mixing until a dough forms.
Heat a cast-iron skillet over the campfire and add the peach mixture to the skillet. Top with spoonfuls of the dough mixture, spreading it evenly over the peaches.
Cover the skillet with foil and cook over low heat for about 20-25 minutes, or until the topping is golden and the peaches are bubbly.
Let the cobbler cool slightly before serving.

This keto campfire peach cobbler is a delicious and comforting dessert that brings a taste of home to your camping trip.

The juicy peaches paired with the almond flour topping create a satisfying dessert that’s both sweet and low-carb.

It’s easy to prepare, and the campfire cooking method gives it that perfect rustic flavor.

Serve with whipped cream or sugar-free ice cream for an even more indulgent experience.

Keto Campfire Blueberry Muffins

These keto campfire blueberry muffins are a delicious and portable dessert perfect for a camping breakfast or a sweet snack around the fire.

Made with almond flour, they’re low in carbs yet rich in flavor.

The combination of blueberries and a hint of vanilla makes these muffins irresistible, and the best part is that they can be made directly on the campfire using a cast-iron skillet or a campfire-safe baking pan.

These muffins are a great way to satisfy your sweet tooth while staying true to your keto diet.

Ingredients:

1 cup almond flour
1/4 cup coconut flour
1/2 tsp baking powder
1/4 tsp baking soda
2 eggs
1/4 cup unsweetened almond milk
1/4 cup melted butter
1/4 cup powdered erythritol
1 tsp vanilla extract
1/2 cup fresh blueberries

Instructions:

In a bowl, mix together almond flour, coconut flour, baking powder, and baking soda.
In a separate bowl, whisk the eggs, almond milk, melted butter, erythritol, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and stir until the batter is smooth.
Gently fold in the blueberries, ensuring they’re evenly distributed in the batter.
Preheat your cast-iron skillet over the campfire and grease it with a bit of butter or non-stick spray.
Pour the batter into the skillet and spread it evenly.
Cover the skillet with a lid or foil and cook over low heat for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
Allow them to cool for a few minutes before serving.

These keto blueberry muffins are a perfect campfire treat that combines the deliciousness of fresh fruit with the warmth of a home-baked muffin.

With a light and fluffy texture, they’re a great low-carb option for those who want to indulge without breaking their keto diet.

These muffins can be made ahead of time or on the spot while camping, offering flexibility and satisfaction whether you’re in need of a breakfast or a sweet snack.

Keto Campfire Cinnamon Roll Skillet

Cinnamon rolls are a beloved breakfast and dessert, and this keto campfire cinnamon roll skillet gives you all the delicious flavors without the carbs.

This skillet version eliminates the need for an oven, making it the perfect dish to prepare while camping.

The cinnamon swirl combined with a sweet, low-carb glaze will make you feel like you’re enjoying a bakery treat, but with none of the sugar or flour.

It’s an indulgent yet keto-friendly dessert for any outdoor gathering.

Ingredients:

For the cinnamon rolls:

1 ½ cups almond flour
1 tbsp coconut flour
2 tsp baking powder
½ tsp salt
2 eggs
3 tbsp melted butter
1 tbsp powdered erythritol
1 tsp vanilla extract
1 tbsp cinnamon
2 tbsp melted butter (for brushing)

For the glaze:

2 tbsp cream cheese (softened)
2 tbsp powdered erythritol
2 tbsp heavy cream
½ tsp vanilla extract

Instructions:

In a bowl, combine almond flour, coconut flour, baking powder, and salt.
In another bowl, whisk the eggs, melted butter, powdered erythritol, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until smooth, forming a dough.
Roll the dough out on a parchment paper-lined surface, and brush it with melted butter.
Sprinkle the cinnamon and erythritol mixture evenly over the dough, then roll it up tightly.
Slice the rolled dough into small cinnamon rolls.
Heat a cast-iron skillet over the campfire and grease it with butter. Place the cinnamon rolls in the skillet and cover with foil.
Cook over low heat for about 15-20 minutes, or until golden brown and cooked through.
In a bowl, mix together the glaze ingredients, then drizzle it over the cooked cinnamon rolls before serving.

These keto campfire cinnamon rolls are a perfect way to enjoy the classic flavors of a cinnamon roll, without worrying about your carb count.

The skillet method makes it easy to prepare over the fire, and the gooey cinnamon goodness paired with the creamy glaze makes it hard to believe this is a low-carb treat.

Whether you’re having it for breakfast or dessert, these rolls are bound to impress!

Keto Campfire Lemon Cheesecake Bites

For a fresh, tangy, and creamy dessert while camping, these keto campfire lemon cheesecake bites are the perfect choice.

Made with a simple no-bake cheesecake filling and a low-carb almond flour crust, these bites are refreshing and indulgent.

The bright lemon flavor adds a zesty twist to the rich cream cheese filling, and the almond crust holds everything together.

These bites are easy to make, portable, and perfect for sharing around the campfire.

Ingredients:

For the crust:

1 cup almond flour
2 tbsp melted butter
1 tbsp powdered erythritol

For the cheesecake filling:

8 oz cream cheese (softened)
¼ cup powdered erythritol
2 tbsp fresh lemon juice
1 tsp vanilla extract
¼ cup heavy cream

Instructions:

In a bowl, mix almond flour, melted butter, and powdered erythritol until it forms a dough.
Press the mixture into the bottom of small, campfire-safe muffin tins or silicone molds to form a crust.
In another bowl, combine softened cream cheese, powdered erythritol, lemon juice, vanilla extract, and heavy cream. Whisk until smooth and creamy.
Spoon the cheesecake filling into the crusts and smooth the top.
Refrigerate in a cooler for at least an hour, or place them in a shaded area to chill.
Serve with extra lemon zest or a few fresh berries on top for garnish.

Keto campfire lemon cheesecake bites are the perfect way to enjoy a refreshing and creamy dessert while camping.

These no-bake bites are packed with flavor and require minimal effort to make, making them ideal for your outdoor adventure.

Whether you’re craving something light and zesty or need a treat to cool down with after a warm day by the fire, these cheesecake bites are sure to hit the spot.

Keto Campfire Choco-Almond Bark

When you’re craving chocolate but want to stick to your keto diet while camping, this keto campfire choco-almond bark is the perfect solution.

It’s a simple, no-bake dessert made with sugar-free dark chocolate and crunchy almonds.

The recipe is so easy to prepare and requires minimal time and effort, making it ideal for enjoying a sweet, satisfying treat by the campfire.

The contrast between the rich chocolate and the crunch of the almonds creates a delightful combination that will curb your cravings.

Ingredients:

1 cup sugar-free dark chocolate chips
¼ cup chopped almonds
2 tbsp unsweetened shredded coconut
1 tbsp powdered erythritol (optional, for extra sweetness)

Instructions:

Melt the sugar-free dark chocolate chips over a campfire using a double boiler method or in a small pot over low heat. Stir frequently to prevent burning.
Once the chocolate has melted, remove it from the heat and add the powdered erythritol, stirring until it’s fully dissolved (optional).
Pour the melted chocolate onto a piece of parchment paper or into a silicone baking mold, spreading it out evenly.
Sprinkle the chopped almonds and shredded coconut evenly over the chocolate.
Let it cool at room temperature for 10-15 minutes before placing it in a cooler or shaded area to set for about 30-45 minutes, or until firm.
Once set, break the chocolate bark into pieces and enjoy!

This keto campfire choco-almond bark is a simple, decadent treat that packs a punch in flavor while keeping the carbs low.

With minimal prep time and a satisfying crunch, this bark is perfect for any camping trip.

It’s portable, easy to store, and provides that chocolate fix without compromising your keto diet.

Keto Campfire Peanut Butter Cup Brownies

These keto campfire peanut butter cup brownies are a decadent dessert that combines the best of both worlds: fudgy brownies and rich peanut butter cups.

With a low-carb almond flour base and a filling made of sugar-free peanut butter, these brownies cook perfectly in a cast-iron skillet over the campfire.

They’re gooey, indulgent, and satisfy your sweet tooth while staying keto-friendly.

These are an absolute must-try for anyone who loves the combination of chocolate and peanut butter!

Ingredients:

For the brownie base:

1 cup almond flour
2 tbsp cocoa powder
½ tsp baking powder
2 large eggs
¼ cup melted butter
2 tbsp powdered erythritol
½ tsp vanilla extract
¼ cup unsweetened almond milk

For the peanut butter filling:

½ cup peanut butter (unsweetened)
2 tbsp powdered erythritol
1 tsp vanilla extract

Instructions:

In a bowl, combine almond flour, cocoa powder, and baking powder for the brownie base.
In another bowl, whisk together the eggs, melted butter, erythritol, vanilla extract, and almond milk until well combined.
Stir the wet ingredients into the dry ingredients and mix until a smooth batter forms.
In a separate bowl, combine the peanut butter, powdered erythritol, and vanilla extract, stirring until smooth and creamy.
Grease a cast-iron skillet with butter and pour the brownie batter into the skillet, spreading it evenly.
Drop spoonfuls of the peanut butter mixture on top of the brownie batter and swirl it gently with a spoon to create a marbled effect.
Cook over a low campfire heat for 20-25 minutes or until the brownies are firm to the touch and a toothpick comes out clean.
Allow the brownies to cool for 10 minutes before serving.

These keto campfire peanut butter cup brownies are an incredibly indulgent dessert that brings together the richness of chocolate and the creaminess of peanut butter.

Whether you’re enjoying them after a long day of hiking or sharing them with friends around the fire, these brownies are sure to satisfy any sweet tooth without kicking you out of ketosis.

They’re simple to prepare, and the gooey peanut butter filling makes each bite irresistible!

Keto Campfire Strawberry Cheesecake Parfaits

For a refreshing, fruity, and creamy dessert, these keto campfire strawberry cheesecake parfaits are an ideal choice.

With layers of creamy, tangy cheesecake filling and fresh strawberries, they provide a sweet treat without all the carbs.

They are perfect for serving in individual portions, and because they require no baking, these parfaits are quick to assemble and can be enjoyed right from the container after a day of outdoor fun.

This low-carb dessert is perfect for those who want something light yet indulgent.

Ingredients:

For the cheesecake filling:

8 oz cream cheese (softened)
¼ cup powdered erythritol
¼ cup heavy cream
1 tsp vanilla extract

For the strawberry layer:

1 cup fresh strawberries (sliced)
1 tbsp powdered erythritol
1 tsp lemon juice

Instructions:

In a bowl, whisk together the cream cheese, powdered erythritol, heavy cream, and vanilla extract until smooth and creamy.
In another bowl, mix the sliced strawberries with erythritol and lemon juice. Let them sit for 5-10 minutes to release their juices.
In individual serving glasses or containers, layer the cheesecake filling and strawberries alternately, starting with the cheesecake filling at the bottom.
Once all the layers are added, top with additional strawberries and a dollop of whipped cream if desired.
Refrigerate in a cooler for 30 minutes or until ready to serve.

These keto campfire strawberry cheesecake parfaits are a light, refreshing, and satisfying dessert.

With no-bake preparation, they’re easy to assemble and transport, making them ideal for camping.

The creamy cheesecake filling paired with the fresh, slightly tangy strawberries is a winning combination that will leave you feeling satisfied without any guilt.

These parfaits are sure to be a hit with everyone who enjoys a fruity yet indulgent dessert while on the go!

Keto Campfire S’mores

S’mores are a classic camping treat, but traditional s’mores are loaded with carbs.

With this keto-friendly version, you can still enjoy the fun and flavor of the campfire favorite without breaking your diet.

Using almond flour crackers, sugar-free marshmallows, and keto-friendly chocolate, you can recreate this iconic treat while keeping your carb count low.

These keto campfire s’mores are perfect for anyone who misses the classic version but wants to stick to their keto lifestyle.

Ingredients:

For the almond flour crackers:

1 ½ cups almond flour
2 tbsp melted butter
1 tbsp powdered erythritol
1 tsp vanilla extract
1 egg
A pinch of salt

For the s’mores assembly:

6 sugar-free marshmallows
3 oz sugar-free dark chocolate (broken into squares)

Instructions:

Preheat a campfire or portable stove to a medium heat.
In a bowl, mix the almond flour, melted butter, erythritol, vanilla extract, egg, and salt to form a dough.
Roll the dough into small balls and flatten them into cracker-sized discs.
Heat a cast-iron skillet over the campfire and cook the crackers for about 2-3 minutes on each side, or until golden brown and crispy.
Once the crackers are cooked, place the sugar-free marshmallows on a stick and toast them over the fire until golden and slightly crispy.
To assemble the s’mores, place a piece of sugar-free chocolate on one cracker, followed by the toasted marshmallow, and top with another cracker to create a sandwich.
Let the chocolate melt slightly before enjoying!

These keto campfire s’mores provide all the nostalgia and flavor of the classic campfire treat without the carbs.

The almond flour crackers give a satisfying crunch, while the sugar-free chocolate and marshmallows keep the flavor rich and indulgent.

This low-carb version of s’mores allows you to enjoy the campfire experience without straying from your keto goals, making them the perfect sweet treat for your next camping trip.

Keto Campfire Chocolate Avocado Mousse

This creamy and indulgent keto campfire chocolate avocado mousse is a perfect dessert for anyone looking for a rich, dairy-free treat while camping.

Avocados provide a smooth, creamy base, and combined with unsweetened cocoa powder and sweeteners like erythritol, they create a luscious chocolate mousse that satisfies your sweet tooth.

This mousse can be prepared quickly on the campfire and makes for a rich, satisfying dessert without the carbs or dairy.

Ingredients:

1 ripe avocado (peeled and pitted)
2 tbsp unsweetened cocoa powder
2 tbsp powdered erythritol (or to taste)
½ tsp vanilla extract
1-2 tbsp unsweetened almond milk (for desired consistency)
A pinch of salt

Instructions:

In a bowl, mash the avocado until smooth and creamy.
Add the unsweetened cocoa powder, powdered erythritol, vanilla extract, and salt.
Stir until the mixture is smooth and well combined.
Gradually add almond milk to reach the desired mousse consistency.
Taste the mousse and add more erythritol if you prefer it sweeter.
Chill the mousse in a cooler or cool it over the campfire for 15-20 minutes for a slightly firmer texture.
Serve in small bowls, and optionally, top with a few berries or a sprinkle of unsweetened cocoa powder for garnish.

This keto campfire chocolate avocado mousse is an unexpected yet delightful dessert that’s both rich and creamy.

The combination of avocado and cocoa powder creates a mousse-like texture, and the sweetness from the erythritol ensures it feels indulgent.

Plus, it’s a dairy-free and low-carb treat, making it perfect for those with dietary restrictions or those just looking for a healthy, keto-friendly dessert to enjoy by the fire.

This mousse is a simple, quick dessert that delivers big flavor with minimal effort.

Keto Campfire Pumpkin Spice Cake

This keto campfire pumpkin spice cake is a comforting dessert for cool camping nights.

Made with almond flour and sweetened with erythritol, this cake is a low-carb twist on a seasonal classic.

With the warm, aromatic spices of cinnamon, nutmeg, and clove, this cake is perfect for any fall camping trip.

Cooked over the campfire, it adds a rustic charm to your dessert experience.

This pumpkin spice cake is moist, flavorful, and absolutely delicious without compromising your keto diet.

Ingredients:

1 ½ cups almond flour
½ cup canned pumpkin puree (unsweetened)
2 large eggs
¼ cup melted butter
¼ cup powdered erythritol
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
1 tsp vanilla extract
A pinch of salt

Instructions:

In a bowl, whisk together almond flour, baking powder, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, mix the eggs, melted butter, pumpkin puree, erythritol, and vanilla extract until well combined.
Stir the wet ingredients into the dry ingredients and mix until a smooth batter forms.
Grease a cast-iron skillet with butter and pour the batter into the skillet, spreading it evenly.
Place the skillet over the campfire, covering it with foil. Cook for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for a few minutes before serving.

Keto campfire pumpkin spice cake is the perfect fall dessert to make while camping.

Its rich, spiced flavor and moist texture make it an indulgent treat while staying within your keto lifestyle.

It’s easy to prepare with minimal ingredients and cooks beautifully over the campfire, making it a must-have dessert for any outdoor adventure.

This cake pairs wonderfully with a dollop of whipped cream or a sprinkle of cinnamon, adding an extra touch of sweetness to your camping experience.

Keto Campfire Chocolate Chip Cookies

Who doesn’t love a warm, gooey chocolate chip cookie, especially when camping?

These keto campfire chocolate chip cookies offer a classic treat with all the rich flavor you crave but none of the carbs.

Made with almond flour and sugar-free chocolate chips, these cookies bake perfectly over the campfire in a cast-iron skillet.

With a soft center and crispy edges, these cookies provide the ultimate keto-friendly indulgence for your outdoor adventures.

Ingredients:

1 ½ cups almond flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
1/3 cup powdered erythritol
1 large egg
¼ cup unsalted butter (melted)
1 tsp vanilla extract
½ cup sugar-free chocolate chips
A pinch of salt

Instructions:

In a bowl, combine almond flour, cocoa powder, baking soda, and a pinch of salt.
In another bowl, whisk together the melted butter, erythritol, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until smooth.
Stir in the sugar-free chocolate chips.
Preheat your cast-iron skillet over the campfire and grease it lightly with butter.
Drop spoonfuls of cookie dough onto the skillet, spacing them out evenly.
Cover the skillet with foil and cook over low heat for 10-12 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Allow the cookies to cool for a few minutes before serving.

These keto campfire chocolate chip cookies are the perfect treat to enjoy by the fire.

With their crisp edges and soft centers, they deliver the traditional chocolate chip cookie experience without the carbs.

Easy to prepare and cook over a campfire, they make for a comforting dessert on any camping trip.

Enjoy them warm and gooey, or cool down and savor them later—they’re guaranteed to satisfy your sweet tooth without derailing your keto diet.

Keto Campfire Raspberry Coconut Bars

These keto campfire raspberry coconut bars are a delicious and nutritious dessert option that combines the sweetness of raspberries with the rich, tropical flavor of coconut.

They’re made with almond flour and unsweetened shredded coconut, creating a satisfying texture.

The burst of raspberry flavor adds a tangy contrast to the sweet coconut, making these bars a perfect balance of flavors.

These bars are simple to prepare and cook easily over the campfire, making them a great keto-friendly option to enjoy while camping.

Ingredients:

1 ½ cups almond flour
½ cup unsweetened shredded coconut
2 tbsp powdered erythritol
1 tsp vanilla extract
1 large egg
1/4 cup fresh raspberries (or low-sugar raspberry jam)
¼ cup melted coconut oil
A pinch of salt

Instructions:

In a bowl, combine almond flour, shredded coconut, powdered erythritol, and a pinch of salt.
In another bowl, whisk together the egg, melted coconut oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until combined.
Gently fold in the fresh raspberries or low-sugar raspberry jam.
Grease a cast-iron skillet or campfire-safe baking dish and press the mixture into the bottom, spreading it evenly.
Cover the skillet with foil and cook over low heat for about 20-25 minutes, or until the bars are golden and firm.
Allow the bars to cool completely before cutting into squares or rectangles.

These keto campfire raspberry coconut bars offer a refreshing, fruity dessert while keeping carbs low and flavor high.

The creamy coconut paired with the tangy raspberries makes each bite irresistible.

They’re easy to prepare and cook, and they hold up well for camping, making them the perfect option for a sweet, guilt-free treat by the fire.

These bars can be made ahead of time or on the spot, and they’re sure to become a favorite in your keto camping recipe collection.

Keto Campfire Mocha Cake

Indulge in a warm, rich mocha cake while camping with this easy keto recipe.

Made with almond flour, cocoa powder, and a touch of coffee, this dessert provides a perfect combination of chocolate and coffee flavors.

The cake bakes perfectly in a cast-iron skillet over the campfire, creating a moist, dense texture with a deep flavor.

If you’re a coffee lover, this keto mocha cake will become your go-to dessert for camping trips, offering a satisfying, low-carb treat that everyone will love.

Ingredients:

1 ½ cups almond flour
¼ cup cocoa powder
1 tsp baking powder
2 tbsp instant coffee granules
2 tbsp powdered erythritol
3 large eggs
¼ cup unsalted butter (melted)
1 tsp vanilla extract
¼ cup unsweetened almond milk

Instructions:

In a bowl, combine almond flour, cocoa powder, baking powder, coffee granules, and erythritol.
In another bowl, whisk together the eggs, melted butter, vanilla extract, and almond milk.
Stir the wet ingredients into the dry ingredients until smooth.
Preheat a cast-iron skillet over the campfire and grease it with butter or non-stick spray.
Pour the batter into the skillet and spread it evenly.
Cover with foil and cook over low heat for about 20-25 minutes, or until the cake is firm and a toothpick inserted into the center comes out clean.
Let the cake cool for 5-10 minutes before serving.

Keto campfire mocha cake is the ideal dessert for coffee enthusiasts.

With its rich, chocolatey flavor and the subtle kick of coffee, this cake is a satisfying treat without the carbs.

It’s simple to prepare and bakes up beautifully over the campfire, making it the perfect sweet ending to a day of outdoor activities.

Whether you enjoy it with a cup of coffee or by itself, this mocha cake is sure to keep you coming back for more!

Keto Campfire Cinnamon Roll Muffins

Cinnamon rolls are a classic comfort food, but the carb count is often too high for those following a keto diet.

These keto campfire cinnamon roll muffins give you the flavors you love with none of the guilt.

Using almond flour as a base and a sprinkle of cinnamon and erythritol for sweetness, these muffins bake up soft and fluffy with a delicious swirl of cinnamon in every bite.

These portable muffins are perfect for a quick breakfast or a sweet treat around the campfire.

Ingredients:

1 ½ cups almond flour
2 tbsp coconut flour
1 tsp baking powder
2 large eggs
¼ cup unsweetened almond milk
¼ cup melted butter
2 tbsp powdered erythritol (for the batter)
1 tbsp cinnamon
2 tbsp powdered erythritol (for the cinnamon swirl)

Instructions:

Preheat your campfire to medium heat or set up a camp stove with a skillet.
In a bowl, whisk together the almond flour, coconut flour, baking powder, and 2 tablespoons of powdered erythritol.
In a separate bowl, beat the eggs, almond milk, and melted butter.
Combine the wet and dry ingredients until smooth and well mixed.
In a small bowl, combine 2 tablespoons of erythritol and cinnamon to create the cinnamon swirl.
Grease a muffin tin or cast-iron skillet and spoon the batter evenly into each cup or section.
Swirl the cinnamon-sweetener mixture into the batter with a spoon or a toothpick.
Cover the skillet with foil and cook for 15-20 minutes or until the muffins are golden brown and firm to the touch.
Allow the muffins to cool slightly before serving.

These keto campfire cinnamon roll muffins offer the perfect combination of soft, fluffy texture and warm cinnamon flavor without any of the carbs.

They’re easy to make and are portable enough to enjoy as a snack or breakfast while camping.

The cinnamon swirl inside each muffin provides a burst of flavor, and the almond flour keeps them keto-friendly.

This recipe is great for anyone looking to enjoy a keto-friendly version of a beloved treat while on their outdoor adventure.

Keto Campfire Coconut Macaroons

These keto campfire coconut macaroons are a simple, sweet treat that combines the chewiness of coconut with the sweetness of erythritol, creating a delightful low-carb dessert.

These macaroons bake up crispy on the outside and soft on the inside, providing the perfect balance of textures.

Whether you enjoy them by the campfire or at home, these keto-friendly coconut macaroons are sure to satisfy your sweet tooth without the carbs.

Ingredients:

2 cups unsweetened shredded coconut
¼ cup powdered erythritol
2 large egg whites
1 tsp vanilla extract
A pinch of salt

Instructions:

In a large bowl, combine the shredded coconut, powdered erythritol, and a pinch of salt.
In a separate bowl, whisk the egg whites until stiff peaks form.
Gently fold the egg whites into the coconut mixture, being careful not to deflate the egg whites too much.
Add the vanilla extract and stir to combine.
Preheat a campfire and lightly grease a cast-iron skillet or baking sheet.
Scoop the coconut mixture into small mounds and place them on the skillet or sheet.
Cover the skillet with foil and cook over low heat for 10-12 minutes, or until the macaroons are golden brown and firm.
Let the macaroons cool before serving.

Keto campfire coconut macaroons are the perfect treat for anyone with a sweet tooth who doesn’t want to break their keto diet.

They’re quick and easy to make, with a delightful coconut flavor and the perfect balance of crispy and chewy textures.

Whether you’re camping, hiking, or just enjoying a quiet moment by the fire, these macaroons are a great low-carb dessert that’s simple to prepare and even easier to enjoy.

Keto Campfire Chocolate Avocado Brownies

Rich, fudgy, and decadent, these keto campfire chocolate avocado brownies are the perfect treat for chocolate lovers who want to enjoy a dessert without the carbs.

Avocado provides a creamy texture while keeping the brownies moist, and the sugar-free dark chocolate gives them that deep, indulgent flavor.

These brownies are cooked easily over the campfire and are sure to be a crowd-pleaser for anyone following a keto diet.

Ingredients:

1 ripe avocado (mashed)
1/2 cup unsweetened cocoa powder
1/2 cup powdered erythritol
2 large eggs
1/4 cup melted butter
1 tsp vanilla extract
1/4 tsp baking soda
1/4 cup sugar-free dark chocolate chips (optional)

Instructions:

In a bowl, mash the avocado until smooth.
Add the cocoa powder, powdered erythritol, eggs, melted butter, vanilla extract, and baking soda to the bowl and stir until fully combined.
Fold in the chocolate chips, if using.
Preheat a cast-iron skillet over the campfire and grease it with butter or non-stick spray.
Pour the brownie batter into the skillet and spread it evenly.
Cover the skillet with foil and cook over low heat for 15-20 minutes, or until the brownies are set and a toothpick comes out clean.
Let the brownies cool before cutting into squares and serving.

Keto campfire chocolate avocado brownies are an incredibly indulgent dessert that’s perfect for camping.

The combination of avocado and cocoa creates a rich, fudgy texture, while the sugar-free chocolate chips provide an extra touch of sweetness.

These brownies are easy to make and cook quickly over the campfire, making them an ideal dessert for any keto camper looking to satisfy their chocolate cravings without the carbs.

Enjoy them as a treat after a long day of outdoor activities or share them around the fire with friends.

Keto Campfire Lemon Bars

These keto campfire lemon bars provide the perfect balance of tangy and sweet, without the carbs.

The almond flour crust is buttery and crumbly, while the lemon filling is smooth, refreshing, and slightly tart.

Using a sugar substitute like erythritol ensures that these bars stay low-carb, making them a guilt-free dessert option while camping.

The bright citrus flavor makes them an ideal treat for warm evenings around the fire, adding a fresh and light dessert to your camping menu.

Ingredients:

For the crust:

1 ½ cups almond flour
¼ cup melted butter
2 tbsp powdered erythritol
1 tsp vanilla extract
A pinch of salt

For the filling:

2 large eggs
½ cup lemon juice (freshly squeezed)
¼ cup powdered erythritol
2 tbsp unsweetened almond milk
1 tsp lemon zest
A pinch of salt

Instructions:

Preheat your campfire to medium heat and lightly grease a cast-iron skillet or baking dish.
In a bowl, combine the almond flour, melted butter, powdered erythritol, vanilla extract, and a pinch of salt.
Press the mixture into the bottom of the skillet to form the crust.
Bake the crust over the campfire for 10-12 minutes, or until golden brown.
While the crust is cooling, prepare the filling. In a separate bowl, whisk together the eggs, lemon juice, powdered erythritol, almond milk, lemon zest, and a pinch of salt.
Pour the lemon filling over the cooled crust.
Cover the skillet with foil and bake over the campfire for another 15-20 minutes, or until the filling is set.
Allow the lemon bars to cool completely before slicing into squares and serving.

Keto campfire lemon bars offer a deliciously refreshing treat for those following a low-carb lifestyle.

With a buttery almond flour crust and a zesty lemon filling, these bars provide a perfect balance of sweet and tangy flavors.

They’re easy to prepare and cook over the campfire, making them a great dessert to enjoy while camping.

Their light, citrusy profile makes them ideal for warmer nights when you want something sweet but not too heavy.

Keto Campfire Peanut Butter Cups

These keto campfire peanut butter cups are a perfect no-bake treat for campers looking for a sweet, indulgent dessert that fits within their keto diet.

With a smooth peanut butter filling and a rich, sugar-free chocolate coating, these cups are the ideal balance of salty and sweet.

The best part? They don’t require an oven or stove, just a campfire and some patience.

These keto peanut butter cups are easy to make and incredibly satisfying, offering a great option for a quick dessert around the fire.

Ingredients:

1 cup unsweetened peanut butter (creamy)
½ cup powdered erythritol
1 tsp vanilla extract
½ cup sugar-free dark chocolate chips
2 tbsp coconut oil

Instructions:

In a bowl, combine the peanut butter, powdered erythritol, and vanilla extract. Stir until smooth and well mixed.
Spoon the peanut butter mixture into silicone muffin cups or lined cupcake trays, filling each cup halfway.
Place the cups in a cooler to chill for about 10-15 minutes.
Meanwhile, melt the sugar-free chocolate chips and coconut oil over a campfire in a small pot or heatproof bowl. Stir until smooth.
Once the peanut butter cups have chilled, pour the melted chocolate over the peanut butter layer, covering them completely.
Return the cups to the cooler and let them set for another 15-20 minutes, or until the chocolate hardens.
Once set, remove the peanut butter cups from the silicone molds or paper liners and enjoy!

Keto campfire peanut butter cups are the perfect dessert for anyone craving a sweet treat while keeping their carb intake low.

These no-bake cups are easy to make, require minimal ingredients, and are ideal for a quick dessert around the campfire.

The smooth peanut butter filling pairs perfectly with the rich, sugar-free chocolate coating, providing a satisfying combination of flavors.

Whether you’re at the campsite or at home, these keto peanut butter cups are sure to satisfy your sweet tooth.

Keto Campfire Churros

If you’re a fan of churros, these keto campfire churros are a must-try!

With their crispy, cinnamon-sugar coating and soft, pillowy center, they are the perfect low-carb dessert to enjoy over the fire.

Almond flour makes these churros light and fluffy while keeping them keto-friendly.

The cinnamon and erythritol coating offers the familiar churro flavor without the carbs, making them a fun and delicious treat to make and share while camping.

Ingredients:

1 ½ cups almond flour
2 tbsp coconut flour
1 tsp baking powder
2 large eggs
¼ cup unsweetened almond milk
2 tbsp melted butter
½ tsp vanilla extract
1 tsp cinnamon (for the coating)
2 tbsp powdered erythritol (for the coating)

Instructions:

Preheat your campfire to medium heat and set up a cast-iron skillet with some coconut oil for frying.
In a bowl, combine the almond flour, coconut flour, and baking powder.
In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until a dough forms.
Transfer the dough into a piping bag or a plastic zip-lock bag with the tip cut off.
Pipe the dough directly into the hot oil, forming small churro shapes. Fry for about 2-3 minutes or until golden brown and crispy.
In a separate bowl, combine the cinnamon and erythritol to make the coating.
Once the churros are cooked, roll them in the cinnamon-erythritol mixture while they are still warm.
Serve immediately and enjoy!

These keto campfire churros are a fun and indulgent treat that captures all the flavor of traditional churros without the carbs.

The crispy exterior and soft interior make them a crowd-pleasing dessert that’s perfect for enjoying after a day of outdoor activities.

They’re easy to make, and the cinnamon-erythritol coating adds that sweet, spicy kick that makes churros so irresistible.

Next time you’re camping, these keto-friendly churros will definitely hit the spot!