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If you’re following a keto diet but can’t resist the allure of rich, chocolatey treats, you’re in for a treat!
Coconut flour is an amazing ingredient that helps bring texture and flavor to low-carb desserts, and when paired with chocolate, it creates magic.
Whether you’re a die-hard chocolate fan or simply craving something sweet, we’ve gathered over 35 irresistible keto coconut flour chocolate recipes for you to explore.
These recipes are not only low in carbs, but they also cater to various tastes, from fudgy brownies and soft pancakes to creamy mousses and rich cheesecakes.
Plus, with the versatility of coconut flour, you can enjoy all your favorite chocolatey treats without sacrificing your health goals.
So, if you’ve been searching for the perfect keto-friendly dessert that satisfies your sweet tooth while keeping your carb count low, look no further.
In this collection, you’ll find everything you need to make mouthwatering chocolate desserts that fit perfectly into your keto lifestyle.
Get ready to indulge guilt-free, because these 35+ keto coconut flour chocolate recipes will help you satisfy every chocolate craving.
35+ Irresistible Keto Coconut Flour Chocolate Recipes You Must Try
With these 35+ keto coconut flour chocolate recipes, you don’t have to give up your love for chocolate while following a low-carb, ketogenic diet.
Coconut flour provides a gluten-free, low-carb alternative to traditional flours, and when paired with rich cocoa, it creates delectable desserts that won’t compromise your health goals.
Whether you’re craving a warm chocolate cake, a rich mousse, or a quick and easy snack, these recipes are perfect for every occasion.
They’re simple to make, full of flavor, and packed with healthy fats and low-carb ingredients.
So, grab your apron and start baking (or blending), because these keto coconut flour chocolate recipes are sure to bring happiness to your taste buds without the guilt!
Stay satisfied, stay healthy, and most importantly, enjoy every delicious bite of these keto coconut flour chocolate treats!
Keto Coconut Flour Chocolate Cake
This moist and rich keto coconut flour chocolate cake is a perfect treat for those following a low-carb or keto diet.
The combination of coconut flour, unsweetened cocoa powder, and natural sweeteners creates a guilt-free dessert that satisfies chocolate cravings while keeping carb intake low. It’s easy to prepare, and the result is a decadent cake that’s ideal for special occasions or just a weekend indulgence.
Ingredients:
- 1 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk (or coconut milk)
- 1/4 cup melted coconut oil or butter
- 1/4 cup erythritol or stevia (or preferred keto sweetener)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (optional for added richness)
Instructions:
- Preheat your oven to 350°F (175°C) and grease or line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together coconut flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat the eggs, then add the almond milk, melted coconut oil, sweetener, and vanilla extract. Mix well until combined.
- Gradually add the dry ingredients to the wet mixture and stir until smooth.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
- Optionally, top with whipped cream or a keto-friendly chocolate ganache.
This keto chocolate cake is soft and fudgy, thanks to the coconut flour’s unique texture. The unsweetened cocoa powder adds a deep chocolate flavor that perfectly complements the natural sweetness of the erythritol or stevia.
The cake can be enjoyed on its own or with a drizzle of chocolate ganache or a dollop of whipped cream for an extra indulgence.
Keto Coconut Flour Chocolate Chip Cookies
These keto coconut flour chocolate chip cookies are a delightful, low-carb dessert that combines the familiar texture of traditional cookies with a sugar-free twist. The dough is easy to work with, and the cookies bake to a golden perfection, making them a perfect snack or after-dinner treat.
The richness of the chocolate chips and the softness of the coconut flour base make these cookies a must-try for anyone on a keto diet.
Ingredients:
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/4 cup erythritol or another keto sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
- 2 tablespoons unsweetened almond milk (or coconut milk)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine coconut flour, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and sweetener until light and fluffy.
- Add the eggs and vanilla extract to the butter mixture and beat until smooth.
- Gradually add the dry ingredients to the wet mixture and mix until fully combined. If the dough feels too thick, add almond milk a tablespoon at a time until it reaches a cookie dough consistency.
- Fold in the sugar-free chocolate chips.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
- Bake for 10–12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These keto chocolate chip cookies are crunchy on the edges but soft and chewy in the middle.
The coconut flour gives them a slightly denser texture than traditional cookies, but the sweetness and richness of the chocolate chips balance out perfectly. They’re the perfect bite-sized treat to enjoy alongside a cup of tea or coffee.
Keto Coconut Flour Chocolate Pudding
If you’re craving something rich and creamy, this keto coconut flour chocolate pudding is the perfect dessert. It’s velvety, smooth, and packs a deep chocolate punch without the carbs.
The coconut flour helps thicken the pudding while keeping it low in carbs, and the addition of coconut milk adds a creamy texture. This pudding is a great choice for satisfying your sweet tooth while staying within your ketogenic macros.
Ingredients:
- 1/4 cup coconut flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup erythritol or your preferred sweetener
- 2 cups full-fat coconut milk (or heavy cream for richer texture)
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a medium saucepan, combine the coconut flour, cocoa powder, erythritol, and salt. Whisk the dry ingredients together until there are no lumps.
- Slowly add the coconut milk (or heavy cream), stirring constantly to incorporate the dry ingredients into the liquid.
- Heat the mixture over medium heat until it begins to warm up, then whisk in the egg yolks. Continue stirring until the mixture thickens to a pudding-like consistency. This should take about 5–7 minutes. Be sure not to let it boil.
- Once thickened, remove the pan from heat and stir in the vanilla extract.
- Pour the pudding into individual serving bowls and let it cool to room temperature.
- Refrigerate for at least 2 hours to set and chill before serving. Top with whipped cream or additional sugar-free chocolate shavings if desired.
This keto coconut flour chocolate pudding is a rich, decadent treat that offers a creamy texture and a deep, satisfying chocolate flavor.
The coconut flour helps to thicken the pudding naturally, so it has a perfect consistency without needing any additional thickeners. Whether served as a single dessert or in individual cups, this pudding will impress with its velvety richness.
Keto Coconut Flour Chocolate Muffins
These keto coconut flour chocolate muffins are a deliciously moist, low-carb breakfast or snack option. Packed with rich cocoa flavor and made with healthy fats, these muffins are perfect for anyone following a ketogenic lifestyle.
The coconut flour ensures the muffins remain fluffy and soft while maintaining a slight nutty flavor that complements the deep chocolate taste. They’re ideal for meal prepping or when you want a quick, satisfying treat.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol (or preferred keto sweetener)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs until well-beaten, then add the almond milk, melted coconut oil (or butter), and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until well combined. The batter should be thick but spreadable.
- Fold in the sugar-free chocolate chips if using.
- Scoop the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
These muffins have a wonderfully moist and soft crumb, with just the right amount of sweetness to satisfy your chocolate cravings.
The addition of sugar-free chocolate chips gives them a decadent, melt-in-your-mouth experience, while the coconut flour keeps them light and airy. These keto chocolate muffins are a fantastic grab-and-go option for anyone needing a quick, nourishing snack.
Keto Coconut Flour Chocolate Truffles
These keto coconut flour chocolate truffles are an indulgent and easy-to-make treat. Rich, creamy, and perfectly sweetened with erythritol, these truffles are a luxurious dessert that fits perfectly into a keto lifestyle.
The combination of coconut flour and cocoa powder makes them incredibly satisfying, while the soft, melt-in-your-mouth texture of the truffles is pure bliss.
Ingredients:
- 1/4 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol (or preferred keto sweetener)
- 1/2 cup heavy cream
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup chopped sugar-free dark chocolate (optional)
- Unsweetened shredded coconut for coating (optional)
Instructions:
- In a medium saucepan, combine heavy cream, almond milk, and vanilla extract. Heat over low to medium heat until it begins to simmer.
- In a separate bowl, mix together coconut flour, cocoa powder, powdered erythritol, and salt.
- Pour the hot cream mixture into the dry ingredients, stirring constantly until the mixture becomes smooth and thickens.
- If using, fold in the chopped sugar-free dark chocolate until melted and fully incorporated.
- Allow the mixture to cool to room temperature, then refrigerate for at least 1 hour to firm up.
- Once chilled, roll the mixture into small balls (about 1-inch in diameter).
- Roll each truffle in shredded coconut for a festive coating (optional).
- Store the truffles in the refrigerator and serve chilled.
These keto coconut flour chocolate truffles are rich, smooth, and utterly satisfying. With the perfect balance of cocoa and sweetness, they deliver a decadent experience without the sugar or carbs.
The shredded coconut coating adds a bit of texture and flavor, giving the truffles an extra layer of indulgence. They make for an excellent gift or a luxurious treat when you need something special to enjoy.
Keto Coconut Flour Chocolate Pancakes
These keto coconut flour chocolate pancakes are a breakfast dream come true. They’re fluffy, rich, and low in carbs, making them the perfect option for anyone craving a chocolatey morning treat without the guilt.
Coconut flour gives these pancakes a wonderful texture, while the cocoa powder ensures they have a deep chocolate flavor that pairs perfectly with sugar-free syrup or whipped cream.
Ingredients:
- 1/4 cup coconut flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup erythritol or your preferred sweetener
- 1 tablespoon coconut oil or butter (for greasing the pan)
Instructions:
- In a medium bowl, whisk together coconut flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat the eggs and then add the almond milk, vanilla extract, and sweetener. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until combined. The batter should be thick and slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake, spreading it slightly into a circle with the back of a spoon.
- Cook for 2–3 minutes on one side, until bubbles form, then flip the pancakes and cook for an additional 1–2 minutes on the other side.
- Serve the pancakes with your favorite keto-friendly syrup, whipped cream, or berries.
These keto coconut flour chocolate pancakes are a perfect start to your day, offering a rich and fluffy texture that is sure to satisfy. The coconut flour ensures they’re light and fluffy without the carb load, while the cocoa powder gives them that decadent chocolate flavor.
Whether you’re having them for breakfast, brunch, or even as a dessert, these pancakes are guaranteed to impress. They’re perfect for weekend mornings or when you want to treat yourself without straying from your keto goals.
Keto Coconut Flour Chocolate Brownies
These keto coconut flour chocolate brownies are a perfect combination of fudgy and rich, with a delightful chocolate flavor. Made with low-carb ingredients, they are a great alternative to traditional brownies.
Coconut flour ensures they are dense and moist, while the deep cocoa flavor satisfies any chocolate cravings. These brownies are an indulgent yet guilt-free treat for anyone on a keto diet.
Ingredients:
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup erythritol or another preferred keto sweetener
- 1/2 cup unsalted butter (melted)
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- In a medium bowl, whisk together coconut flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, combine the melted butter and sweetener. Stir in the eggs, almond milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until smooth. If the batter is too thick, add a little more almond milk to reach your desired consistency.
- Fold in the sugar-free chocolate chips if using.
- Pour the batter into the prepared baking dish and smooth out the top with a spatula.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the brownies to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
These keto coconut flour chocolate brownies are a fantastic treat that’s both rich and satisfying. The coconut flour ensures a soft and moist texture, while the cocoa powder gives a deep, chocolatey flavor that pairs perfectly with the sweetness of erythritol.
These brownies are a great way to enjoy a keto-friendly chocolate dessert without compromising on taste or texture.
Keto Coconut Flour Chocolate Cupcakes
Keto coconut flour chocolate cupcakes are the perfect way to indulge in a chocolatey treat without breaking your low-carb diet. These cupcakes are light and airy, thanks to the coconut flour, while still offering that rich chocolate flavor that everyone loves.
They’re perfect for parties, birthdays, or simply as a sweet snack whenever you’re craving something chocolaty but keto-friendly.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1/2 cup erythritol or preferred keto sweetener
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together coconut flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat the eggs, then add almond milk, melted coconut oil, erythritol, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients and stir until fully combined. The batter should be thick.
- If desired, fold in sugar-free chocolate chips for extra chocolate goodness.
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
- Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These keto coconut flour chocolate cupcakes are a rich, chocolatey treat that’s both moist and light. The use of coconut flour makes these cupcakes fluffier than expected, and the cocoa powder ensures a deep chocolate flavor in every bite.
With the added option of sugar-free chocolate chips, these cupcakes are sure to become a go-to dessert for any keto enthusiast.
Keto Coconut Flour Chocolate Ice Cream
This keto coconut flour chocolate ice cream is a creamy and decadent dessert that will satisfy your chocolate cravings without any guilt.
The coconut flour gives it a thick, creamy consistency, and the addition of cocoa powder creates a rich chocolate flavor.
Made with keto-friendly ingredients, this ice cream is low in carbs but high in flavor, making it the perfect sweet treat for a hot day or any time you’re in the mood for a cool dessert.
Ingredients:
- 1/4 cup coconut flour
- 2 cups heavy cream
- 1/2 cup unsweetened almond milk
- 1/4 cup erythritol or preferred keto sweetener
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup sugar-free chocolate chips (optional)
Instructions:
- In a medium saucepan, combine the heavy cream, almond milk, and cocoa powder. Heat over medium-low heat until it begins to simmer, stirring constantly to prevent burning.
- In a separate bowl, whisk together coconut flour, erythritol, vanilla extract, and a pinch of salt.
- Slowly add the dry ingredients to the simmering cream mixture, stirring continuously to avoid clumps. Continue to cook for 3-5 minutes, or until the mixture thickens slightly.
- Remove from heat and let the mixture cool to room temperature. Once cooled, refrigerate for 2-3 hours or until it is thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a thick, creamy consistency, fold in the sugar-free chocolate chips (if using).
- Transfer the ice cream to a freezer-safe container and freeze for an additional 2–3 hours or until firm.
This keto coconut flour chocolate ice cream is an incredibly creamy and indulgent treat that tastes just like traditional chocolate ice cream but with none of the carbs. The richness of the heavy cream and the cocoa powder creates a chocolate experience that is smooth and satisfying.
It’s the perfect dessert for those hot days when you need something cool, creamy, and delicious. Whether served on its own or as a topping for another dessert, this keto ice cream will be a hit!
Keto Coconut Flour Chocolate Cheesecake
This keto coconut flour chocolate cheesecake is a decadent dessert that combines the richness of cheesecake with the satisfying taste of chocolate.
The coconut flour crust adds a delicate texture, while the creamy filling is infused with cocoa powder for a deep chocolate flavor. This cheesecake is a fantastic way to enjoy a low-carb dessert that’s sure to impress at any gathering or special occasion.
Ingredients:
For the crust:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol or preferred keto sweetener
- 1/4 teaspoon salt
- 1/4 cup melted butter
For the filling:
- 2 cups cream cheese (softened)
- 1/2 cup sour cream
- 1/4 cup erythritol or preferred keto sweetener
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper.
- In a medium bowl, combine almond flour, coconut flour, cocoa powder, erythritol, and salt. Stir in the melted butter and mix until the mixture resembles wet sand.
- Press the crust mixture evenly into the bottom of the springform pan to form a solid base.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
- In a large bowl, beat the softened cream cheese and sour cream until smooth and creamy.
- Add the erythritol, cocoa powder, eggs, vanilla extract, and salt. Continue to beat until well combined and smooth.
- Pour the filling mixture over the cooled crust and smooth the top with a spatula.
- Bake for 45-50 minutes or until the center is set and only slightly jiggles when gently shaken.
- Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to fully set.
- Optionally, top with whipped cream or shaved sugar-free chocolate before serving.
This keto coconut flour chocolate cheesecake is the ultimate indulgence without the carb load. The smooth, creamy filling paired with the rich chocolate crust makes for a dessert that’s both luxurious and satisfying.
The cheesecake is rich enough to satisfy even the most intense cravings, while still keeping things low-carb and keto-friendly.
Keto Coconut Flour Chocolate Granola
This keto coconut flour chocolate granola is a perfect low-carb snack or breakfast option that combines crunchy, chocolatey goodness with healthy fats.
The coconut flour helps bind the ingredients together while providing a slightly nutty flavor that complements the cocoa powder and almond flakes. It’s ideal for those mornings when you crave something crunchy but want to stay within your keto macros.
Ingredients:
- 1/2 cup coconut flour
- 1 cup unsweetened shredded coconut
- 1/4 cup unsweetened cocoa powder
- 1/2 cup chopped almonds (or any other nut of choice)
- 1/4 cup chia seeds
- 1/4 cup erythritol or preferred keto sweetener
- 1/4 cup coconut oil (melted)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the coconut flour, shredded coconut, cocoa powder, chopped almonds, chia seeds, erythritol, and salt.
- Add the melted coconut oil and vanilla extract to the dry ingredients and mix well until everything is evenly coated.
- Spread the mixture evenly onto the prepared baking sheet in a thin layer.
- Bake for 15-20 minutes, stirring halfway through to ensure even cooking. Keep an eye on it to avoid burning.
- Once the granola is golden and crispy, remove it from the oven and let it cool completely on the baking sheet.
- Store in an airtight container for up to 1-2 weeks.
This keto coconut flour chocolate granola is the perfect snack for when you’re craving something crunchy and chocolatey.
With the combination of nuts, chia seeds, and shredded coconut, it provides healthy fats and fiber while keeping your carbs low. Enjoy it by itself, or pair it with unsweetened almond milk or Greek yogurt for a satisfying breakfast or dessert.
Keto Coconut Flour Chocolate Bark
This keto coconut flour chocolate bark is an incredibly easy, yet indulgent treat. It’s the perfect combination of crunchy and chocolatey, with a coconut flour base that adds a unique texture.
This bark is made in just a few simple steps and can be customized with your favorite keto-friendly ingredients such as nuts, seeds, or even a sprinkle of sea salt.
Ingredients:
- 1/4 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup erythritol or preferred keto sweetener
- 1/4 cup unsweetened almond butter or peanut butter
- 1/4 cup coconut oil (melted)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt (optional)
- 1/4 cup chopped nuts (such as almonds or walnuts, optional)
Instructions:
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a small saucepan, melt the coconut oil and almond butter together over low heat, stirring until smooth.
- In a separate bowl, mix together coconut flour, cocoa powder, and erythritol.
- Slowly add the dry ingredients to the melted coconut oil and almond butter mixture, stirring until fully combined.
- Stir in the vanilla extract and a pinch of sea salt if desired.
- Pour the mixture onto the prepared baking sheet, spreading it evenly into a thin layer.
- Sprinkle with chopped nuts, seeds, or any additional toppings you prefer.
- Place the bark in the freezer for at least 1 hour, or until firm.
- Once the bark is set, break it into pieces and store in an airtight container in the fridge or freezer.
This keto coconut flour chocolate bark is a simple yet indulgent treat that’s perfect when you need a quick chocolate fix. The coconut flour creates a slightly chewy, crunchy base, while the cocoa powder ensures a rich chocolate flavor.
You can customize it by adding nuts or other keto-friendly toppings for extra texture. It’s the perfect sweet, low-carb snack to keep in your fridge for whenever you want a little indulgence.
Keto Coconut Flour Chocolate Donuts
These keto coconut flour chocolate donuts are a deliciously light and moist treat that’s perfect for breakfast or as a snack.
They combine the rich flavor of cocoa with the texture of coconut flour to create a donut that’s low in carbs but high in satisfaction. With a light glaze on top, these donuts will satisfy your sweet tooth without compromising your keto diet.
Ingredients:
For the donuts:
- 1/2 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup erythritol or preferred keto sweetener
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
For the glaze:
- 2 tablespoons unsweetened almond milk
- 2 tablespoons powdered erythritol
- 2 tablespoons unsweetened cocoa powder
Instructions:
- Preheat your oven to 350°F (175°C) and grease a donut pan with coconut oil or line it with parchment paper.
- In a large bowl, combine coconut flour, cocoa powder, baking powder, baking soda, salt, and erythritol.
- In a separate bowl, whisk together the eggs, almond milk, melted coconut oil (or butter), and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients and stir until smooth and combined. The batter will be thick.
- Spoon the batter into the donut pan, filling each mold about 3/4 full.
- Bake for 15–18 minutes or until a toothpick inserted into the center comes out clean.
- Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the glaze, whisk together almond milk, powdered erythritol, and cocoa powder in a small bowl until smooth.
- Dip the cooled donuts into the glaze and let them set for a few minutes before serving.
These keto coconut flour chocolate donuts are incredibly moist and flavorful, with the chocolate glaze giving them a decadent finish.
The coconut flour helps keep them light and fluffy while still maintaining a satisfying texture. These donuts are a great way to indulge in a keto-friendly treat for breakfast, brunch, or even as a dessert.
Keto Coconut Flour Chocolate Chip Cookies
These keto coconut flour chocolate chip cookies are a chewy and delicious treat that’s perfect for anyone on a low-carb or ketogenic diet.
Made with coconut flour and sweetened with erythritol, these cookies are a healthier version of a classic favorite. With gooey, melted sugar-free chocolate chips in every bite, these cookies are an irresistible snack that will satisfy your sweet tooth.
Ingredients:
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup erythritol or preferred keto sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together coconut flour, baking soda, and salt.
- In a separate bowl, cream the softened butter and erythritol until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients and stir until a dough forms.
- Fold in the sugar-free chocolate chips.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each dough ball slightly with your fingers or the back of a spoon.
- Bake for 10-12 minutes or until the edges are golden and the cookies are firm to the touch.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These keto coconut flour chocolate chip cookies are soft, chewy, and packed with rich chocolate flavor.
The coconut flour gives them a light, yet satisfying texture, while the sugar-free chocolate chips melt beautifully into the dough. These cookies are the perfect guilt-free snack to enjoy with a cup of coffee or as an after-dinner treat.
Keto Coconut Flour Chocolate Smoothie
This keto coconut flour chocolate smoothie is a creamy, decadent, and satisfying drink that will keep you full and energized.
Perfect for a quick breakfast or an afternoon snack, it combines the richness of chocolate with the health benefits of coconut flour. This smoothie is low-carb, high in healthy fats, and offers a delicious way to enjoy chocolate while staying on track with your keto diet.
Ingredients:
- 1 tablespoon coconut flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup unsweetened almond milk
- 1/2 cup heavy cream
- 1/4 cup water
- 1 tablespoon erythritol or preferred keto sweetener (optional)
- 1/2 teaspoon vanilla extract
- Ice cubes (optional)
Instructions:
- In a blender, combine coconut flour, cocoa powder, almond milk, heavy cream, water, erythritol (if using), and vanilla extract.
- Blend on high for 30-60 seconds until smooth and creamy. Add ice cubes if you prefer a colder, thicker consistency.
- Pour the smoothie into a glass and serve immediately.
This keto coconut flour chocolate smoothie is rich and creamy, with just the right balance of chocolate flavor.
The coconut flour helps thicken the smoothie, making it a filling option for those on a keto diet. It’s perfect for when you need something quick, low-carb, and satisfying, whether it’s for breakfast, a snack, or even a post-workout treat.
Keto Coconut Flour Chocolate Lava Cakes
These keto coconut flour chocolate lava cakes are the ultimate low-carb dessert indulgence. With a rich, fudgy outer cake and a warm, gooey chocolate center, this dessert delivers everything you want in a lava cake—without the carbs.
Coconut flour keeps the cake gluten-free and keto-friendly while adding a subtle nutty flavor that complements the chocolate beautifully.
Ingredients:
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons coconut flour
- 1/4 cup powdered erythritol
- 2 large eggs
- 1/4 cup butter (melted)
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 2 squares (about 1 oz) sugar-free dark chocolate
Instructions:
- Preheat oven to 375°F (190°C). Grease 2 ramekins with butter or nonstick spray.
- In a mixing bowl, whisk together eggs, melted butter, and vanilla extract.
- Sift in cocoa powder, coconut flour, erythritol, and baking powder. Mix until smooth.
- Pour half of the batter into each ramekin. Press 1 piece of sugar-free chocolate into the center of each and cover with the remaining batter.
- Bake for 12–14 minutes until the edges are set and the center is slightly soft.
- Let cool for 2 minutes, then carefully invert onto plates and serve warm.
These lava cakes are pure chocolate bliss with a perfectly melty center.
They’re ideal for a special occasion or when you simply want to treat yourself to something extra decadent—without leaving ketosis.
Keto Coconut Flour Chocolate Muffins
These keto coconut flour chocolate muffins are soft, moist, and packed with rich cocoa flavor.
Perfect for breakfast or a snack, these muffins use coconut flour to reduce carbs and add fiber while keeping the texture fluffy and satisfying. They’re a great grab-and-go option that can be meal-prepped for the week.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup erythritol
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup melted coconut oil or butter
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- Optional: 1/4 cup sugar-free chocolate chips or chopped walnuts
Instructions:
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together coconut flour, cocoa powder, erythritol, baking soda, and salt.
- In a separate bowl, beat eggs, melted coconut oil, almond milk, and vanilla until smooth.
- Combine wet and dry ingredients and mix until a smooth batter forms. Fold in chocolate chips or nuts if using.
- Divide batter evenly among 8 muffin cups.
- Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
- Cool on a wire rack before serving.
These chocolate muffins are a perfect low-carb option for satisfying hunger and chocolate cravings.
They’re rich in flavor, easy to make, and freezer-friendly for long-term storage.
Keto Coconut Flour Chocolate Pudding
This keto coconut flour chocolate pudding is thick, creamy, and ultra-chocolaty. It’s a luxurious dessert that feels indulgent but fits perfectly within your keto macros.
Coconut flour helps thicken the pudding naturally, while cocoa and sweetener make it deliciously rich without added sugar.
Ingredients:
- 2 tablespoons coconut flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup powdered erythritol
- 1 1/2 cups unsweetened almond milk
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Optional: pinch of salt
Instructions:
- In a medium saucepan, whisk together coconut flour, cocoa powder, erythritol, and salt (if using).
- Slowly whisk in almond milk and heavy cream until smooth.
- Place the saucepan over medium heat, stirring constantly for 5–7 minutes until the mixture begins to thicken.
- Remove from heat and stir in vanilla extract.
- Let it cool slightly, then pour into serving bowls or jars.
- Chill in the refrigerator for at least 1 hour to set.
This pudding is the ultimate comfort food—cool, creamy, and packed with chocolate flavor.
It’s great on its own or topped with whipped cream or berries for an elegant, keto-friendly dessert.
Keto Coconut Flour Chocolate Pancakes
These fluffy keto chocolate pancakes made with coconut flour are a chocolate lover’s dream for breakfast. They’re rich, satisfying, and feel indulgent while staying low-carb and gluten-free.
The coconut flour gives them a tender texture and helps keep you full all morning long. Top them with sugar-free syrup, whipped cream, or fresh berries for the perfect morning treat.
Ingredients:
- 1/4 cup coconut flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons erythritol or preferred keto sweetener
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 tablespoon melted butter or coconut oil
- 1/2 teaspoon vanilla extract
Instructions:
- In a mixing bowl, whisk together the coconut flour, cocoa powder, baking powder, salt, and sweetener.
- In a separate bowl, beat the eggs, almond milk, melted butter, and vanilla extract until well combined.
- Add the dry ingredients to the wet and whisk until a smooth, thick batter forms.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Scoop about 2 tablespoons of batter for each pancake and spread it slightly. Cook for 2–3 minutes per side or until bubbles form and edges are set.
- Repeat with remaining batter. Serve warm with your favorite keto toppings.
These pancakes are soft, chocolatey, and incredibly satisfying without being overly sweet.
They’re great for weekend brunch or whenever you’re craving a cozy, chocolaty breakfast that fits your keto goals.
Keto Coconut Flour Chocolate Truffles
These keto chocolate truffles are rich, creamy, and coated in cocoa powder for a fancy touch. Coconut flour helps hold them together without the need for high-carb ingredients, making them a perfect fat bomb-style treat for a midday energy boost or an elegant dessert.
They’re easy to make ahead and store in the fridge or freezer for whenever cravings strike.
Ingredients:
- 1/2 cup heavy cream
- 1/2 cup sugar-free dark chocolate chips
- 2 tablespoons coconut flour
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- Unsweetened cocoa powder (for coating)
Instructions:
- In a small saucepan, heat heavy cream over medium heat until it begins to simmer.
- Remove from heat and stir in the chocolate chips, butter, and vanilla until smooth.
- Mix in coconut flour and stir until fully incorporated. Let the mixture cool slightly.
- Refrigerate for 1–2 hours, or until the mixture is firm enough to handle.
- Scoop out small portions and roll into 1-inch balls. Roll each truffle in cocoa powder to coat.
- Store in an airtight container in the fridge or freezer.
These truffles are rich and velvety, with a slight texture from the coconut flour.
They’re perfect for portion-controlled indulgence and look impressive enough to serve at parties or special occasions.
Keto Coconut Flour Chocolate Cake in a Mug
This quick keto chocolate mug cake is the perfect single-serve dessert when you’re craving chocolate right now.
It’s rich, warm, and made in minutes using coconut flour for a light, fluffy texture. No need to turn on the oven—just mix, microwave, and enjoy your instant chocolate fix.
Ingredients:
- 1 tablespoon coconut flour
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon erythritol or keto sweetener
- 1/4 teaspoon baking powder
- 1 egg
- 1 tablespoon melted butter
- 1 tablespoon unsweetened almond milk
- 1/4 teaspoon vanilla extract
- Optional: sugar-free chocolate chips or a dollop of nut butter
Instructions:
- In a microwave-safe mug, combine coconut flour, cocoa powder, erythritol, and baking powder. Mix well.
- Add egg, melted butter, almond milk, and vanilla extract. Stir until smooth.
- Fold in a few sugar-free chocolate chips or a spoonful of nut butter for a molten center (optional).
- Microwave on high for 60–75 seconds, or until the cake is set but still soft in the middle.
- Let cool for 1–2 minutes before enjoying.
This mug cake is everything you want in a quick dessert: chocolatey, soft, and perfectly portioned.
It’s ideal for those times when you want something sweet without the hassle—or the carbs.
Keto Coconut Flour Chocolate Brownies
These keto coconut flour chocolate brownies are rich, dense, and absolutely satisfying for anyone with a love for chocolate.
They’re made with simple ingredients, including coconut flour, to keep them low-carb while maintaining a fudgy texture. Perfect for a special treat or when you’re craving chocolate without the guilt.
Ingredients:
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup erythritol or preferred keto sweetener
- 3 large eggs
- 1/4 cup melted butter or coconut oil
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
- Optional: sugar-free chocolate chips or chopped nuts for mix-ins
Instructions:
- Preheat your oven to 350°F (175°C) and line an 8×8 baking pan with parchment paper.
- In a medium bowl, whisk together coconut flour, cocoa powder, baking powder, salt, and erythritol.
- In a separate bowl, whisk the eggs, melted butter, vanilla extract, and almond milk until well combined.
- Add the wet ingredients to the dry ingredients and stir until smooth. If using, fold in chocolate chips or nuts.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the brownies cool completely in the pan before cutting into squares.
These brownies are thick, fudgy, and have just the right amount of chocolate flavor.
The combination of coconut flour and cocoa gives them a dense texture while keeping them low-carb and gluten-free. They’re the perfect keto-friendly dessert for any chocolate lover.
Keto Coconut Flour Chocolate Ice Cream
This keto coconut flour chocolate ice cream is the perfect summer treat or a way to cool off while indulging in something rich and chocolatey.
The coconut flour helps thicken the ice cream while keeping it low-carb, and the cocoa powder provides that deep chocolate flavor we all crave.
Ingredients:
- 1 1/2 cups heavy cream
- 1/2 cup unsweetened almond milk
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/2 cup erythritol or preferred keto sweetener
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: sugar-free chocolate chips or chopped nuts
Instructions:
- In a saucepan, combine the heavy cream, almond milk, and coconut flour. Heat over medium heat, stirring constantly, until the mixture is smooth and thickened.
- Stir in cocoa powder, erythritol, vanilla extract, and a pinch of salt. Continue to stir until fully combined and smooth.
- Remove the mixture from heat and let it cool for a few minutes before transferring it to the refrigerator to chill for at least 2 hours.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- If you like, fold in some sugar-free chocolate chips or nuts for added texture.
- Once churned, transfer the ice cream to a container and freeze for 2-4 hours to firm up before serving.
This ice cream is creamy and chocolatey with the perfect sweetness from the erythritol.
It’s a great way to enjoy a cool, keto-friendly dessert that doesn’t compromise on taste or texture. Plus, it’s easy to make and will satisfy your chocolate cravings all summer long.
Keto Coconut Flour Chocolate Energy Balls
These keto coconut flour chocolate energy balls are the perfect snack or pick-me-up for anyone on a low-carb diet.
They’re made with coconut flour, unsweetened cocoa, and healthy fats to keep you feeling full and energized. They’re easy to make, store well in the fridge, and are perfect for a quick snack on the go.
Ingredients:
- 1/4 cup coconut flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons almond butter (or peanut butter)
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons erythritol or preferred keto sweetener
- 1/4 teaspoon vanilla extract
- 2 tablespoons unsweetened almond milk
- Optional: 1 tablespoon chia seeds or flaxseeds
Instructions:
- In a large mixing bowl, combine coconut flour, cocoa powder, shredded coconut, and erythritol.
- Add the almond butter, vanilla extract, and almond milk. Stir until a dough forms.
- If you’d like, fold in chia seeds or flaxseeds for added fiber and nutrition.
- Roll the dough into small balls, about 1 inch in diameter.
- Refrigerate for at least 30 minutes to help them firm up before serving.
- Store leftovers in an airtight container in the fridge for up to a week.
These energy balls are perfectly portable and full of healthy fats, protein, and fiber, making them an excellent low-carb snack.
They’re ideal for when you need a quick energy boost or a sweet treat to curb cravings without going over your carb limit.
Keto Coconut Flour Chocolate Mousse
This keto coconut flour chocolate mousse is a silky and rich dessert that is easy to make and perfect for satisfying chocolate cravings on a low-carb diet.
It’s a decadent treat that’s creamy, airy, and full of chocolate flavor, all while being low in carbs.
Ingredients:
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons coconut flour
- 1/4 cup erythritol or preferred keto sweetener
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: whipped cream and shaved chocolate for topping
Instructions:
- In a medium saucepan, whisk together the cocoa powder, coconut flour, and erythritol.
- Slowly add 1/2 cup of heavy cream and whisk until the mixture is smooth and free of lumps.
- Heat the mixture over low heat, stirring constantly, until it thickens (about 5 minutes).
- Remove from heat and let it cool slightly.
- In a separate bowl, whip the remaining 1/2 cup of heavy cream until soft peaks form.
- Gently fold the whipped cream into the cooled chocolate mixture until smooth and well combined.
- Chill in the refrigerator for at least 1 hour before serving.
- Top with whipped cream and shaved chocolate for an extra indulgent touch.
This mousse is light yet rich, with a luxurious texture that melts in your mouth.
It’s a perfect low-carb dessert for special occasions or whenever you want a chocolatey treat that feels indulgent but fits your keto lifestyle.
Keto Coconut Flour Chocolate Crackers
These keto coconut flour chocolate crackers are a great way to enjoy a crunchy, chocolatey snack without all the carbs.
Perfect for dipping into your favorite keto-friendly nut butter or pairing with cheese, these crackers are deliciously satisfying and perfect for a snack or light dessert.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons erythritol or preferred keto sweetener
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter (melted)
- 1 large egg
- 2 tablespoons unsweetened almond milk
- Optional: sea salt for sprinkling
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together coconut flour, cocoa powder, erythritol, baking powder, and salt.
- Add the melted butter, egg, and almond milk, and stir until a dough forms.
- Roll the dough between two sheets of parchment paper until it’s about 1/8-inch thick.
- Cut the dough into small squares or desired cracker shapes.
- Place the crackers on the prepared baking sheet and bake for 10-12 minutes or until they’re firm and slightly golden.
- Remove from the oven and let them cool before serving. Optionally, sprinkle with a little sea salt for added flavor.
These crackers are crunchy, subtly sweet, and perfect for snacking.
They make an excellent alternative to traditional high-carb crackers and pair well with both savory and sweet dips, making them versatile for any occasion.
Keto Coconut Flour Chocolate Chia Pudding
This keto coconut flour chocolate chia pudding is a simple, nutritious, and indulgent dessert that’s high in fiber and healthy fats.
The combination of chia seeds and coconut flour creates a thick and satisfying texture, while the cocoa powder brings out the rich chocolate flavor. It’s easy to prepare in advance and perfect for meal prep.
Ingredients:
- 1 tablespoon coconut flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons chia seeds
- 1 cup unsweetened almond milk
- 1/4 cup erythritol or preferred keto sweetener
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: sugar-free chocolate chips or berries for topping
Instructions:
- In a medium bowl, combine coconut flour, cocoa powder, chia seeds, erythritol, and a pinch of salt.
- Add almond milk and vanilla extract and whisk until all ingredients are fully combined.
- Cover the bowl and refrigerate the mixture for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
- Once thickened, give the pudding a good stir and adjust sweetness to taste.
- Serve topped with sugar-free chocolate chips or fresh berries for extra flavor.
This chia pudding is an incredibly filling dessert or snack, packed with healthy fats, fiber, and plenty of chocolatey goodness.
It’s an excellent option for those who prefer a no-bake, make-ahead dessert that fits perfectly within a keto lifestyle.
Keto Coconut Flour Chocolate Donuts
These keto coconut flour chocolate donuts are a fantastic treat for breakfast or dessert. Soft, moist, and full of rich chocolate flavor, they’re perfectly low-carb and gluten-free.
The best part is that they’re baked, not fried, making them a healthier option for your chocolate cravings.
Ingredients:
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup erythritol or preferred keto sweetener
- 3 large eggs
- 1/4 cup melted butter or coconut oil
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- Optional: sugar-free chocolate chips or chopped nuts
Instructions:
- Preheat your oven to 350°F (175°C). Grease a donut pan or spray it with non-stick cooking spray.
- In a medium bowl, whisk together coconut flour, cocoa powder, baking powder, salt, and erythritol.
- In a separate bowl, beat the eggs, melted butter, almond milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- If using, fold in chocolate chips or chopped nuts.
- Spoon the batter into the donut pan, filling each mold about 3/4 full.
- Bake for 12–15 minutes or until a toothpick comes out clean.
- Let the donuts cool for 5 minutes before removing them from the pan.
These keto donuts are perfect for satisfying your sweet tooth in a healthier way.
They’re delicious on their own or with a light drizzle of sugar-free chocolate icing for an extra treat!
Keto Coconut Flour Chocolate Cheesecake
This keto coconut flour chocolate cheesecake combines the richness of cream cheese with the decadence of chocolate, all wrapped in a low-carb crust made from coconut flour.
It’s perfect for a special occasion or when you’re in the mood for a luxurious dessert.
Ingredients for the crust:
- 1/2 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons erythritol or preferred keto sweetener
- 1/4 teaspoon salt
- 1/4 cup melted butter
- 1 egg
Ingredients for the filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup erythritol or preferred keto sweetener
- 2 large eggs
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- For the crust: In a medium bowl, mix coconut flour, cocoa powder, erythritol, and salt. Add melted butter and egg, and stir until combined. Press the mixture into the bottom of the prepared pan.
- Bake the crust for 8–10 minutes, then remove from the oven and let it cool while preparing the filling.
- For the filling: In a large bowl, beat the softened cream cheese, sour cream, erythritol, cocoa powder, eggs, vanilla extract, and heavy cream until smooth and creamy.
- Pour the filling into the cooled crust and smooth the top.
- Bake the cheesecake for 45–50 minutes, or until the center is just set.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
This cheesecake is rich, creamy, and indulgent.
It’s perfect for any occasion where you need to impress without compromising your keto lifestyle.
Keto Coconut Flour Chocolate Fudge
This keto coconut flour chocolate fudge is rich, creamy, and packed with chocolate flavor.
It’s super easy to make, and with just a few ingredients, you get a delicious low-carb dessert or snack that will curb your chocolate cravings.
Ingredients:
- 1/4 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup unsweetened almond butter or peanut butter
- 1/4 cup coconut oil or butter
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: sugar-free chocolate chips or crushed nuts
Instructions:
- In a medium saucepan, melt the coconut oil or butter over low heat.
- Stir in almond butter, cocoa powder, erythritol, vanilla extract, and salt until smooth.
- Add the coconut flour and continue stirring until the mixture thickens into a smooth fudge consistency.
- If desired, fold in chocolate chips or crushed nuts.
- Pour the mixture into a lined baking dish and smooth the top.
- Refrigerate for at least 2 hours to set before cutting into squares.
This chocolate fudge is rich and decadent—just like regular fudge, but without all the carbs.
It’s perfect for when you need a quick chocolate fix or for gifting to others who appreciate keto-friendly treats.
