Are you on a keto diet but still have cravings for something sweet but you don’t know what to prepare? Here we made a list of simple no-bake keto sweets recipes for delicious no sugar sweets, just keep reading and you won’t regret it.
Cook time is 10 minutes
Total time is 10 minutes
Take a medium-large pan and melt the sukrin gold and butter in it over low heat. When it is melted, start cooking it for about 3-4 minutes, occasionally stirring to the point where it turns brown. Watch it closely so that it doesn’t burn. Now, add the cream bringing it to a gentle boil.
Decrease the heat now to a simmer. Keep simmering it for about 7-10 minutes (but don’t forget to stir) until the mix becomes thick so you can coat the back of a spoon and till it gets a caramel color. And for the end, you just have to remove it from the heat and mix it up with the vanilla extract.
Use a medium-sized bowl to beat the heavy whip cream until it grows to at least the double of its size. Then take another bowl in which you are going to put the peanut butter, swerve, cream cheese and vanilla. Now with a mixer, you are going to mix it until it becomes creamy and smooth.
Now combine the mixtures from the first and second bowl and mix them until it becomes smooth. All that’s left now is to add the unsweetened chocolate. This treat is best to be kept in the fridge and served the day after.
First, you have to make the butter soft and then mix it with the sweetener, stirring it until it blends completely. Then add the cream cheese blending it until it becomes smooth. Now add the cocoa powder also blending it. Whip the heavy cream and add it to the mixture. You can also add a teaspoon of coconut oil or a teaspoon of MCT oil. All you have to do now is to put the mixture into some glasses and freeze it for about 30 minutes.
Preparation of the filling
Mix together the sour cream, heavy whipping cream, erythritol and cheese cream with a mixer. Now take the molds for cupcakes and fill them with this mixture, then put these molds in the fridge for 2-3 hours.
Preparation of the ganache
Take the bakers chocolate and melt it in the microwave. Then add the heavy whip cream and be sure to combine them really good. Now take a splash of water and add it to the mix, start stirring it until it becomes a thick liquid. All you have to do now is to pour this mix into the molds with frozen cheesecake.
Preparation time is 15 minutes
Cook time is 45 minutes
Total preparation time is one hour
Take the coconut oil and the peanut butter and melt them while stirring. Make sure there aren’t any coconut oil chunks left. Then add the cocoa powder, the swerve, the shredded coconut, the sea salt, the almond extract and the vanilla extract. Be sure to combine them as good as you can.
Now line a baking sheet, and fill the pan with the melted chocolate. Once you are finished with that, you have to freeze the chocolate for about 45 minutes and after that break it into small pieces and put it in the freezer.
Ingredients for ganache
Ingredients for the coating
Melt the chocolate in a small saucepan while stirring slowly. Then add in the butter, cream, swerve and some chili powder until the mix is well combined. Remove it from the heat and keep stirring for about 10 seconds more. Put the pan in the fridge for at least an hour till the ganache is solid.
Now use a spoon to make nine little balls from the ganache and you probably should wear some gloves, so the chocolate doesn't stick to you. Then you have to roll the balls into the powder. Make sure that you make a thin layer on the balls. This is best kept in the fridge, so it doesn't fall apart.
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There are a lot of keto diet sweets, but we have selected these ones as the easiest to make and probably the tastiest to eat. So if someone says that you can’t eat sweets on a keto diet, they are awfully mistaken. Have fun making these, and also not gaining weight while eating them.
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