Keto Cheescake

Better than the original. I promise, not 1 person will know the difference. If you are looking for that knock-out punch dessert, this is the one.



We will first prepare the crust. Preheat your oven to 375. While preheating the oven, in a large bowl put all your crust ingredients into a bowl and mix well. This will be a crumbley mixture.

Line a springform pan with parchment paper.

Dump crust contents into the pan and press with your hands to cover the bottom.

Bake 12-15 minutes at 375 until brown around the edges.

Remove from oven and let completely cool.

Now, while the crust is cooking, we will prepare the filling. In a large mixer, beat your 5 blocks of cream cheese until fluffy.

Once your mixture is fluffy, gradually pour the 1.5 cups of keto sweetener into the mixture. Add in 1 egg at a time, scrape down the bowl after each.

Next, add the lemon and vanilla and beat them until incorporated. Finally, add the sour cream and cinnamon and beat until this is incorporated as well. At this point, the batter is going to be pretty thick. Then you will know it’s ready to pour into the pan.

After the crust has completely cooled and your filling is completely mixed, you need to wrap the springform pan with foil to protect it from the water bath.

Get a large roasting pan that your springform pan will fit into. Pour hot water so that the water level is 1/2 up the side of the pan. Pour your filling into your crust and place into water bath. Adjust the water level so that it’s only 1/2 way up the springform pan.

Bake at 325 degrees for 1.5 hours. At the end of 1.5 hours, if it is still jiggly, cook longer in 15 minute increments until there is no more jiggle. Remove from oven and let cool before placing in the refrigerator. Let it chill overnight for best results. If you just can’t wait, throw it in the freezer for an hour or 2! Enjoy.

Keto French Silk Pie

This one here…. you gotta try it. It’s so rich and so smooth and when using good clean ingredients, makes a perfect Keto dessert. This one packs a powerful punch and is super rich! Have a drink ready 🙂

As a precautionary note, this recipe uses raw eggs. The pie filling is not cooked. Therefore, you should select pasteurized eggs to eliminate the chances of getting sick from eating raw eggs.



Use this recipe from my pumpkin pie crust –> Keto Pumpkin Pie – The Keto Guru (


  • 4 oz. keto approved chocolate chips (I prefer lilly’s, but you do you boo)
  • 1 cup (16 tbs) grass fed butter
  • 1 and 1/2 cup keto approved sweetener
    • This is a great option ->
    • I used a granular sweetener and it made it a little grainy. It’s not bad but you’d be better off using powdered
  • 2 tsp vanilla extract
  • 4 pasteurized eggs


Make the crust ahead of time using the recipe link provided. Allow this time to cool down. On the stove top, make yourself a double-boiler set-up. Get the water in the pot below boiling.

Throw your butter and chocolate chips in the double-boiler and start letting them melt. You need to stir continuously to keep the chocolate from burning. This only takes a few minutes.

Once your chocolate and butter have been combined and everything is nice and melted, take off the stove top and set aside and allow to cool a few minutes.

Add your 1.5 cups of sweetener and vanilla and stir together really well.

Get out your hand mixer or stand mixer and get ready to work. This is probably the most important step you need to ensure you follow. If not, the filling will not form correctly.

You need to start adding your eggs but you’re going to do this one at a time and mix for about 5 minutes between each. Yes, 5 minutes between each egg (4×5=20 minutes). It probably makes sense to use a stand mixer. I unfortunately used a hand mixer and that got a bit tiring. After each 5 minute set, add the next, repeat the 5 minutes until all your eggs have been used.

As you see, as the eggs get added, the color is changing lighter and the filling is firming up.

Now that our filling is made, our crust has cooled, just dump the filling into the crust and you’re done!

Before you eat, let this set-up in the fridge for at least 3 hours. Top with homemade whip cream and enjoy!

Easy Keto Ice Cream

Craving something sweet? Maybe something cold? Well if you have 5 minutes, then you can whip up this quick keto ice cream in a jiffy. It doesn’t have the traditional ice cream texture but it has a great taste!


  • 1 cup heavy cream
  • 1/3 cup Keto approved sweetener
  • 2 tbs vanilla
  • 1 cup diced strawberries (optional)


In a large mixing bowl, add your cream, vanilla and sweetener. With an emulsifier or whisk, beat the cream until stiff peaks form (roughly 3-4 minutes).

Once whipped stiff, add your diced strawberries and mix in. I chose to use my whisk instead of folding them in. I didn’t care if the diced strawberries got chopped up or not. I wanted them turned into bits!

Get you a Mason jar or small bowl and portion out into 3 servings. Place in the fridge for 3 hours and enjoy! You should eat on the same day. If you leave in the freezer longer than 3 hours, it becomes very hard. You would have to leave it out for a bit to softened if you do freeze longer.

Keto Pound Cake

I know I’ve been away for a while but the wheels have still been turning. It’s been crazy busy and I’m trying to get back to posting frequently. So, upon my return to the blog, I bring you keto pounds cake. Yes, you heard it. You can whip this up in a jiffy (45 min max) and dress it with your favorite keto toppings like whipped cream, strawberries, blueberries, cream cheese or even peanut butter. Hope you enjoy a much a I do!


  • 1 and 1/4 cup almond flour
  • 3/4 cup Keto approved sweetener
  • 1tsp baking powder
  • 1/4tsp salt (remove if you use salted butter)
  • 4 eggs
  • 4tbs softened butter
  • 4tbs softened cream cheese(1/2 block)
  • 1tsp vanilla


In a mixing bowl, add your softened butter and keto sweetener. Whip until light and fluffy

Once your sweetener and butter is light and fluffy, add your cream cheese. Beat until it’s nice and whipped. It should resemble cream cheese icing.

Add your vanilla and start adding 1 egg at a time. Do not add them all at once. Incorporate 1 after each gets beaten into the batter.

After you incorporated all of your eggs, add your baking powder and almond flour. Mix together until your batter is nice and smooth.

Here’s where you have a decision to make. You can either use a loaf pan, cupcake pan or mini loafs as I have. I suggest this option because the serving is perfect for 1! Take a spoon/ladle and seperare evenly among the 8 mini loafs. Ensure you spray with oil prior. I used avocado oil and they never stick.

In your pre-heated 350 degree oven, bake until golden brown. This should be right around 30 minutes. If they are jiggly, add some time. You can use the toothpick test too. Should pull out clean when inserted into the middle of the loaf. Pull out and enjoy!

Keto Fudge

Just in time for Christmas, here’s a holiday favorite, of course Keto. It’s so simple to make and fully customizable!


  • 1 cup Keto approved chocolate chips
  • 1 cup heavy whipping cream
  • 2tbs grass fed butter
  • 1/3 cup Keto powdered sweetener
  • 2tsp vanilla
  • Handful any nut of choice


In a decent sized frying pan, combine your butter, sweetener and heavy cream in between medium and low setting. This needs to be stirred continously to keep the ingredients from burning. Keep stirring for about 15 minutes until the mixture is good and thick.

Once your done thickening your mixture, remove from the heat and set aside about 5 minutes. Dump your cup of chocolate chips into the mixture and get to stirring again.

In a 9×9 square pan, line with parchment paper. Pour the hot fudge into the pan and even it out. Garnish with whatever nut you choose.

Place pan in fridge for no less than 1 hour. I did 2. Remove, slice and enjoy. These need to be stored in the fridge as they start to melt quickly because of the Butter.

Keto Pumpkin Pie

There is not many times that a Keto alternative is just as good as the real deal. Well, I’m here to tell you that this Keto Pumpkin Pie was. It was very good and the Keto pie crust was so buttery and fantastic. Even better, it’s a fairly simple recipe. I hope you’re able to make it and share with your family over the holidays. Or, enjoy yourself!



  • 2 1/2 cups almond flour
  • 1/3 cup Keto approved sweetener
  • 1/4 cup of melted butter or Ghee
  • 1 egg
  • 1tsp vanilla
  • 2tsp cinnamon (optional)
  • Pinch of pink salt


  • 1 can (15oz) pumpkin puree
  • 2 eggs
  • 1/2 cup heavy cream
  • 2/3 cup Keto approved powdered sweetener
  • 2tsp pumpkin pie spice
  • 2tsp vanilla
  • Pinch of salt



You can hand mix all these ingredients but it is way easier to use your food processor. Dump all of your crust ingredients into the processor. Put on the dough setting and combine all ingredients. I stopped it after 30 seconds and scraped the sides and ran it again for another 20-30 seconds.

Remove the dough from the processor and place on a sheet of parchment paper, making sure you form it into a ball. Because of the butter, it is quite greasy so beware. Place another sheet of parchment paper on top and roll out into pie crust shape. Don’t worry if it’s not perfect, you can help form it in the pie pan. Also note, it tries to crumble. Get creative placing in your pie pan. I turned my pie pan over the crust, placed my hand under and flipped. Form the edges as pretty as you can. You can press any of the excess back into the crust to fill gaps or cracks.

Cook in the oven at 350 degrees for 10-12 minutes, just until it starts to brown. Remove and let cool.


In a large mixing bowl, throw all of your filling ingredients in. With a hand mixer, mix on low until all of the ingredients are good and combined. Don’t overmix or you will create a bunch of air in the filling and it won’t cook right.

Now that the pie crust has cooled enough, about 15 minutes, dump you pie filling into your crust. Level with a spatula. Place in the oven at 325 degrees and cook for about 40 minutes, or until there is no more jiggle. Remove and let cool down before slicing.

Once cooled, slice and enjoy! Top with a dab of homemade whip!

Keto Pecan Pie

Just in time for Thanksgiving, we now have an option for a pecan pie that is 100% Keto friendly. Now this was just a trial run but it turned out pretty dang good. We are going to try a few other methods but there is absolutely nothing wrong with this version. Now with that being said, nothing can replace a real pecan pie, but this will get you pretty close!

Note: Pay attention to pecan placement. When putting the extra pecans on top, ensure the pretty side goes up. This was just a test run so I didn’t care.



  • 1 cup almond flour
  • 1 cup coconut flour
  • 2 eggs
  • 8tbs (1/2 cup) melted grass fed butter
  • pinch of salt
  • 2tsp cinnamon (optional)


  • 2 cups Lakanto sugar free maple syrup
  • 4 eggs
  • 2tsp vanilla
  • 2 cups pecan halves
  • 8tbs (1/2 cup) melted grass fed butter

I did not put any Keto friendly sweetener in the filling. I think I would go back and put in 1/2 a cup of brown sugar Keto sweetener next go round. You can find it here –>



You will need a 9″ pie pan. In a mixing bowl, add your dry ingredients and mix well. Once well combined, add in your 1/2 cup of melted butter. Mix this really well. Then add in your 2 eggs, whipped. Mix well. I ended up just mixing with my hands to make it easy.

Once you have a dough like consistency, place the mixture into your 9″ pie pan. Here, you will need to work it around to shape the dish. This took the longest to get up and around the edge. Maybe it would have been best to place between 2 sheets of parchment paper and rolled it into the pie dough.

Once you have your pie shaped, place into your pre-heated oven at 375 degrees for about 10 minutes. Make sure you poke a few holes in the bottom so your crust doesn’t bubble.


While your crust is cookin, make your pie filling. You will add all of your ingredients to 1 mixing bowl except your pecans. Once it is all mixed and combined, add in your 2 cups of pecans. Mix well once again. Your mixture will seem too watery but don’t worry, it’s going to cook just fine.

Remove your crust from the oven. Reduce the oven temperature to 350 degrees. Dump your filling into your pie dish. Before placing in the oven, add some extra pecans to the top with the pretty side facing up! Place in oven and bake for ~35 minutes. You will know when it is finished cooking as the center won’t be jiggly anymore.

After your timer goes off, remove from oven and let cool. Slice and enjoy!

Pumpkin Spice No-Bake Cheesecake Fluff

Ok, so I was just playing with a recipe here and I think I made something pretty dang good. I wanted simple, no bake cheesecake, but really didn’t find a recipe I wanted to try. So, I just took the general ingredients, threw it all in a bowl, whipped it up, and made magic. This is extremely “Thanksgiving” and would probably be good any time of year. Also, this is crust-less. This helps reduce calories and net carbs. Hope you enjoy.


  • 16oz. block cream cheese (2 blocks)
  • 1 1/2 cup heavy whipping cream
  • 1 cup granular Keto approved sweetener
  • 2tsp vanilla
  • 1/4tsp pink salt
  • 1 cup sour cream
  • 4tsp cinnamon (yes, I love cinnamon)
  • 4tsp pumpkin spice seasoning
  • 2tbs coconut oil (optional, but recommended, used to help stiffen)
  • 7oz (the whole bag) Lilly’s pumpkin spice white chocolate chips (I’ve only found at Walmart)


In a large mixing bowl, put all of the ingredients in at 1 time except the Lilly’s chips. With your hand mixer, start on low and get it mixing. Work your way up to the high setting and whip for about 5 minutes, continually scraping the sides as you go. I just whipped it until it was nice and firm.

Once you are done whipping, and it’s nice and firm, dump in the Lilly’s chips and fold in. You do not want to put these in while using the hand mixer, it beats them up pretty good.

Transfer to a large pie pan. There is no crust, so it will all fit, just spread it around nicely. Place in the fridge to firm up. Mine took about 2 hours to get good and firm. It won’t cut like pie, but don’t worry, it sure eats good! Enjoy.

Keto Creme Brulee

You absolutely will feel like you are dining in an elegant restaurant. This fancy dessert will knock your socks off. It takes minimal effort to make. The hardest part is waiting for it to chill so you can enjoy properly! You’re going to want to make this one. I knew the minute I saw this recipe, it was happening. Who doesn’t like custard? How about a fully Keto custard? Yeah, that’s correct, this recipe is 100% Keto.


  • 6 large egg yoks (discard the whites)
  • 2 cups of heavy whipping cream
  • 5 tbs Keto approved sweetener (I prefer this one I buy off Amazon –> ) or pick up at Costco
  • 2 tsp vanilla extract

You will also need some 4 oz. ramekins or oven safe bowls. I picked up a set of 6 ramekins on Amazon that were on sale –>


Start a pot of water on the stove top. You will need towards the end. Fill it about halfway.

In a sauce pan, start with your 2 cups of heavy cream and only 1 tbs of the sweetener. Bring this to a boil and immediately remove.

While your cream is coming to a boil, separate your 6 egg yolks and put into a bowl. Add your 4 other tbs of sweetener and vanilla and whisk until combined.

When your cream has come to a boil and you removed, take 1/2 cup of the cream and dump into your egg yolk mixture. Whisk it until combined then dump this mixture into your hot cream mix.

Place your ramekins into an oven safe pan deep enough to hold water. Fill each one of them evenly with the mixture. As I stated before, I used 4oz ramekins so this made 6. If you have larger, then you will make less. Continue until all are full. Keep them in the oven safe pan. Add 2 or 3 cups of water so it comes up the ramekin about 1/2″ to an inch. This apparently helps the custard cook evenly. Place into the oven at 325 for 30 to 35 minutes until the Brulee is set-up but still a tad jiggly. Let cool on the counter for about 15 minutes then place in the fridge to chill.

Now for the fun part. After they have chilled, sprinkle 1 tsp of Keto sweetener (powdered or granular) on top and hit it with a cooking torch. If you don’t have one, use your oven broiler but watch it closely so it doesn’t burn. Now enjoy!

Can you eat it warm? Sure, but I think it’s best cold. You be the judge, but whatever you do, go make this one! You probably have everything!!!

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:


  • 1 cup almond flour
  • 2 tbs coconut flour
  • 1 cup keto approved sweetener (I use this from Amazon in a 3 lb bag –>>>
  • 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 —->>>
  • 6-8 medium strawberries, diced


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!!