Keto Desserts

By Jay Rock

Keto sugar Free desserts for the whole family to enjoy l!! Weight loss made easy with out compromising taste!!

 

• Language: English
• Publisher: Jay rock
• Release date: Sep 17, 2023
• ISBN: 9798223444534

Book preview

CONTENT

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KETO CHEESE CAKE BITES

KETO CHOCOLATE CHIP COOKIE

RAINDROP CAKE

KETO OAT MEAL CREAM PIE

KETO FUDGE POPS

KETO LEMON BARS

KETO PUMPKIN DONUT

KETO RASPBERRY CRUMBLE

KETO MOIST CHOCOLATE BROWNIE

KETO SUGAR COOKIES

KETO ALMOND JOY CREAM TRUFFLES

KETO RED VELVET MUG CAKE

KETO CHOCOLATE COVERED STRAWBERRY

KETO STRAWBERRY RHUBARB UPSIDE DOWN CAKE

KETO EASY CHOCOLATE CAKE

KETO BANANA CREAM PIE

KETO STRAWBERRY SHORTCAKE

KETO BERRY FOOL

KETO AVOCADO POPSICLE 20.KETO ICECREAM BARS

21. KETO LEMONADE POPSICLE 22.KETO PUMPKIN MUG CAKE 23.KETO COCONUT LIME POPSICLE

KETO CHOCOLATE AVOCADO PUDDING

KETO PUMPKIN CUPCAKE

KETO RICE KRISPIE TREAT

KETO MEXICAN HOT CHOCOLATE FAT BOMB

KETO CHOCO TRUFFLES

KETO CHEESE BITES

KETO MINT CHOCOLATE ICECREAM

KETO PEANUT BUTTER BARS 32.KETO FLAN

KETO BERRY BUNDT CAKE

KETO NUTELLA DUMP CAKE

KETO DESSERT TORTILLA WRAP 36.KETO STRAWBERRY SORBET 37.KETO BUBBLE GUM ICE CREAM 38.KETO PANNA COTTA

KETO BLACK FOREST WAFFLE CAKE

KETO BLUEBERRY MUG CAKE

KETO ICE CREAM SANDWICH 42.KETO MILKSHAKE

KETO APPLE PIE

KETO FLOURLESS CHOCOLATE CAKE

KETO PEANUT BUTTER MOUSSE

KETO JELLO WHIP

KETO NO BAKE COOKIES

KETO LEMON TART

KETO STRAWBERRY CAKE

KETO CHOCOLATE PUMPKIN CAKE

INGREDIENTS DIRECTIONS

8 ounces cream cheese, softened 1/3 cup sugar-free sweetener

2 tablespoons coconut flour 1 teaspoon lemon juice

1 /2 cups heavy cream

7 ounces unsweetened white chocolate chips

1 teaspoon coconut oil

cup unsweetened coconut flakes

unsweetened marshmallows

Granulated sweetener sugar-free, optional

Pink food coloring, optional

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In a large bowl, mix cheese, powdered sugar, coconut flour and lemon juice. Put it down.

In a small bowl, beat the heavy cream with an electric mixer until stiff.

Gradually add whipped cream to cream cheese mixture,  beating  until combined.

Use a cookie cutter to scoop 1-inch balls of the cheesecake mixture and place them on a baking sheet. Repeat with remaining mixture. This should leave 12 balls. Place the cheesecake balls in the refrigerator for 15 minutes to harden.

Also combine  sugar-free  chocolate chips and coconut oil in a medium bowl. Heat for 45 seconds, stirring in the middle, until melted. Once the cheesecake balls are baked, dip the cheesecake balls into melted white chocolate. Then roll or sprinkle coconut flakes over the ball. Place back on parchment-lined tray to secure.

Cut out the ears of sugar-free marshmallows and decorate each cheesecake ball with melted white chocolate. Store it in the refrigerator when you are not eating.

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INGREDIENTS DIRECTIONS

tablespoons almond flour 1 teaspoon coconut flour

2 teaspoons sugar-free sweetener

1 tablespoon unsalted butter, softened

1/4 teaspoon Vanilla Pinch of salt

tablespoon keto-approved chocolate chips

In a small bowl, add all the above ingredients. Stir with a fork until combined.

Mold into 1 or 2 cookies. Leave the mixture in the refrigerator for 5-10 minutes to rest and prevent the cookies from spreading while baking.

Place cookies on parchment paper and bake at 350 degrees for 6 minutes or until edges begin to brown. Remove from the oven and cool completely before using.

Place cookies on parchment paper and heat to 100% or high for 45 seconds. Allow cookies to cool completely before using.

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