Dessert – Page 2 – The Keto Guru

Keto Chocolate Sheet Cake

This is real deal here. You cannot tell a difference between the Keto version and the non. In fact, I believe the Keto version is better. You decide for yourself, whip you up a batch and let me know what you think!

Ingredients

Cake Mix:

2 Cups Almond Flour
3/4 Cups of Keto sweetener of choice (we use Lakanto Classic in the 3 lb bag on Amazon —> https://amzn.to/35P958w)
1/3 cup coconut flour
1/3 unflavored Isopure whey protein powder; I order mine on Amazon here because I haven’t found in stores –>https://amzn.to/35NPANB
1 tbs baking powder
1/2 tsp salt
1/2 cup butter (8 tbs)
1/2 cup water
1/4 coca powder (unsweetened)
3 large eggs
1 tsp vanilla
1/4 cup heavy cream
1/4 cup water (needed a 2nd time)

Icing/Frosting:

1/2 cup butter
1/4 cup coca powder (unsweetened)
1/4 cup heavy cream
1/4 cup water
1 tsp vanilla
1 and 1/2 cup powdered Keto sweetener; (we use this on Amazon —> https://amzn.to/3caTyB3)
1/4 tsp Xanthan gum (yes, you will need this) you can find here —>https://amzn.to/3628Yqn
3/4 cup chopped pecans

Cake Instructions:

Pre-heat your oven to 325 and grease a 10 x 15 sheet pan really good. In a bowl, add the almond flour, sweetener, coconut flour, protein powder, baking powder and salt and whisk together and set to the side.

On your stove-top in a medium sized saucepan, combine the butter, water and coca powder. Heat on medium stirring these ingredients until melted. Bring them to a boil now then remove from the heat.

In your dry mix bowl, add the eggs, vanilla, HWC and 1/4 cup of water, and hot wet ingredients and mix until it’s all combined real well.

Spread this mixture evenly in your greased sheet pan. Bake 15-25 minutes until it passes the toothpick test. Once done, remove from oven and set aside.

While your cake is cooking, let’s make the frosting. In another saucepan, add butter, coca powder, cream and water. Bring these ingredients to a simmer, continuing to stir until it’s smooth. At this point, stir in the vanilla, add your powdered sweetener, 1/2 a cup at a time, whisking really good so it will dissolve the clumps. Finally, add in the Xanthan gum and whisk it in as well. Put your pecans in and stir them in.

Once your sheet cake has cooled, pour the icing/frosting over the cake and spread with a spatula. Make sure it’s nice and even over the entire surface of the cake.

Guru PB&J Cookie Bars

Got a sweet tooth? Try this super simple recipe out. It mirrors peanut butter and jelly. In fact, it tastes exactly like it. It’s one of those simple delish recipes that you just throw all of your ingredients into a bowl and mix and done! Let’s see how this goes:

Ingredients:

1 cup almond flour
2 tbs coconut flour
1 cup keto approved sweetener (I use this from Amazon in a 3 lb bag –>>> https://amzn.to/2FFxpPe
1 large egg
1/4 cup unsweetened vanilla almond milk
1/2 cup natural peanut butter… I used chunky but smooth will be ok as well
1 tsp vanilla
1/2 cup Keto approved chocolate chips —->>>https://amzn.to/35Bv56L
6-8 medium strawberries, diced

Instructions:

In your mixing bowl, put all of your ingredients except your chocolate chips and strawberries. Mix well for about 2 minutes.

After you batter is mixed, add in your chocolate chips and diced strawberries and fold them in.

Spray a small cookie pan and dump your mixture in the middle. Spread it out evenly across the entire pan. Make sure it’s nice and even so it cooks well.

Place in your pre-heated oven and cook at 350 degrees for 30-40 minutes. Mixture is done when it’s firm but not crunchy. Of course, you will have to play with time in your oven. And if you want to take it longer and make crunchy, that’s ok too. Once finished cooking, let cool on counter, slice and serve. Enjoy!!

Keto no bake strawberry cheesecake

Do you have 15 minutes to spare? Then you can whip up this great dessert in a jiffy. Tastes just like cheesecake without all the work of baking in the oven. Add your favorite Keto approved berry or berries and some Keto approved baking chocolate chips and you have a winner!

Ingredients (approx 8 servings):

1 block (8 oz) softened cream cheese
1/4 cup classic monkfruit sweetener, or Keto sweetener of choice. I use this from Amazon –> https://amzn.to/30XCeeQ
1/2 cup heavy whipping cream (I used dairy free)
6 medium strawberries, diced
40 g of Lilys chocolate chips. You can find them here –> https://amzn.to/3gZtbQ0
1/4 tsp vanilla

Instructions:

Place your softened cream cheese in a mixing bowl. Whip with a hand mixer until loosened.

Once you have whipped your cream cheese, add your heavy whipping cream, monkfruit sweetener and vanilla and whip on low/medium until it forms nice fluffy peaks.

Add your strawberries and chocolate chips and fold them in. Do not use the mixer as this will beat your strawberries and chocolate chips to death.

Transfer your mixture to a container and place in the fridge for a few hours to firm up. It’s good right out of the bowl but it’s even better when you let it set-up. Enjoy. Don’t be afraid to get creative and add/remove items. Just remember, keep it keto!

Keto Pecan Pie Fat Bombs

When you need that extra fat punch or you just have that sweet tooth, having fat bombs on hand are a must. These Keto pecan pie fat bombs do just the trick. Loaded with the necessary good fats and low on carbs, they are a fantastic treat. Best of all, it takes less than 20 minutes to prepare. Great taste and very satisfying!!

Ingredients (Yields 9):

Pecans – 6 tbs chopped
Granulated monkfruit sweetener – 2 tbs I use this from Amazon –> https://amzn.to/2E1D3dt
Almond Flour – 6 tbs
Softened (not melted) grass fed butter – 4 tbs
Vanilla – 1/2 tsp
Liquid stevia drops – 1 or 2 drops (this is potent, be careful) I use this brand off of Amazon —> https://amzn.to/3gY0m6D
Cinnamon to top

Nutrition facts per 1 fat bomb:

1 net carb; 10 g fat; 1 g protein; 104 calories

Instructions:

In a mixing bowl, add all of your ingredients. Mix either by hand or hand mixer until all ingredients are mixed well.

Place your bowl with your mixture in the freezer for 10 to 15 minutes to help them set up.

Once your timer has gone off, roll out your fat bombs into balls. I used a 1 tbs measuring cup because my scoop was too big. If you have a smaller cookie scoop, use that. Repeat until all of your mixture is rolled. Take each fat bomb and roll over the leftover chopped pecans (if desired).

Plate your fat bombs and sprinkle with cinnamon if desired. Put them back into the freezer to firm up again. Place in an air-tight container and you can put in the fridge for about 3 days. Enjoy!

Keto MilkShake

Obvioulsy you can’t just go to your favorite drive thru and order a milkshake. But that’s ok because this one will make you forget all about those. This delicacy is a must. Whether it’s a mid day snack or late night munchie, it has a perfect macro and the calories won’t blow you away at all. And it’s simple with only 2 needed ingredients that you don’t have to prepare.

Ingredients:

Atkins Milk Chocolate Delight protein shake (these are perfectly balanced. you get them at Walmart and they are only $4.98 for a 4 pack)
Ice Cubes

Yeah, really, that’s it. Of course, you can add things like Keto approved chocolate chips if you want or maybe a Keto cookie, just watch your calories.

Instructions:

In your blender or mix cup, add your ice cubes. Fill with the protein shake. Blend until smooth. If you want thicker, add more ice. Thinner, add more shake or reduce the ice next time.

It’s that simple. Now go make one and enjoy!

Keto Chocolate Chip/Pecan Cookies

1 net carb Keto cookies? Uh, yes, it happened. AND…… they are so good. This recipe is so easy to make and only takes about 10 minutes in the oven. And did I mention they are only 1 net carb? Crazy, I know. Let’s take a look at how this plays out!

Ingredients

1 1/4 cup almond flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup grass fed butter
3/4 cup golden monkfruit (brown sugar substitute) – click the link where you can purchase on Amazon
1 tsp vanilla
1 large egg
1 cup SF Keto friendly chocolate chips (I used ChocZero)
1/2 cup chopped pecans

Instructions:

In a small bowl, add your almond flour, baking soda, baking powder and salt and mix them together then set to the side.

In a mixing bowl, add your softened butter, golden monkfruit sweetener and vanilla and beat on low until smooth.

Add your egg and beat the mixture on low until combined. Slowly start adding your dry almond flour mixture to your mix bowl and mix on low speed until all ingredients have been added. Keep mixing until nice and smooth

Once your dough is mixed, fold in your chocolate chips. Do not use your mixer here as it will beat your chocolate chips to death!

After you fold in your chocolate chips, add your chopped pecans and fold in as well.

When all of your ingredients have been added, place your dough in the fridge for 20 minutes. DO NOT SKIP THIS STEP! If you skip this step, your cookies will run all over the pan and won’t come out right.

Set your oven to 350 and have it warming up while your dough is chilling.

When your dough has chilled for 20 minutes, use a scoop to portion out your cookies onto a cookie sheet. You don’t have to add parchment paper but I did to help with cleanup.