Top 3 Keto Low Carb Dessert Recipes

Are you worried about your diet? Did you ever wish to have tasty food and never gain weight? Maybe it’s time you have your wish fulfilled. Here are three Keto low carb dessert recipes that can help you reduce weight.



  • 2/3 cup of Almond Meal
  • 3 Tablespoons of Natvia (Regular Pink Box)
  • 3 Tablespoons of Cocoa Powder, unsweetened
  • 1 ½ tablespoons of Baking Powder
  • 2 Eggs
  • 2 Ounces of Heavy Cream
  • 1 Tablespoon of Sugar-Free Maple Syrup
  • 2 Ounces of Butter, Unsalted and melted

For Frosting

  • 5 Ounces of Butter, unsalted and softened
  • 3 Ounces of Natvia Icing Mix (Blue Icing Box)
  • 2 Tablespoons of Heavy Cream

Preparation of Cupcakes

At first, put the almond meal, cocoa powder, Natvia, baking powder in a bowl and mix them together.

Now take another bowl and pour maple syrup, heavy cream, eggs, and melted butter. Mix them together until they are well combined.

After this take the powder mixture and add it slowly to the other mixture.

If the ingredients are well mixed, take a muffin tray. Apply cupcake papers to each cup of the muffin tray. After this pour the hand made the mixture into each cup.

Place the muffin tray on a preheated oven up to 180 deg Celsius. The cupcakes must be baked for 10-15 minutes.

Preparation of Frosting

In order to prepare cupcake frosting, you need to cut the butter into cubes and mix them. Add Natvia icing and continue making the mixture. When all the icing is mixed with the butter, pour the heavy cream into the mixture.

If the mixture is complete spoon it into a piping tube and pipe the frosting into the cupcake papers. Your low carb cupcakes are ready to be served.


Ingredients of the Cupcakes

  • 70 grams fresh blueberries
  • 2 tsp baking powder
  • 1 cup almond flour
  • 2 large eggs
  • ¼ cup butter, melted
  • 2 tbsp almond milk
  • 1 tsp vanilla extract
  • 20 drops liquid stevia
  • ¼ cup erythritol
  • ¼ tsp Pink Himalayan Salt

Preparation of Blueberry Cupcakes

If you want to prepare blueberry cupcakes you need to melt the butter first. Apply all the ingredients, other than the blueberries, to the liquid butter and mix thoroughly. If the ingredients are mixed add the blueberries to the mixture. Bake them in a preheated oven for 20 to 24 minutes. After this let the cupcakes cool. Your fresh blueberry low carb cupcakes are ready for breakfast.


Ingredients for the Cupcakes

  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup of vegetable oil
  • 4 eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • ½ cup warm water

For the Frosting

  • 4 sticks (2 cups) unsalted butter, room temperature
  • 1.4 (28 ounces) confectioners sugar, sifted
  • 3-4 tablespoons heavy cream
  • 2 teaspoons pure vanilla extract
  • Green gel dye
  • 2 ounces semisweet chocolate, melted and cooled
  • 2 tablespoons unsweetened cocoa powder
  • Mini chocolate chips
  • 1 ½ cups Andes Crème de Menthe baking chips

Preparation of Cupcakes

Take a bowl and add cake mixes, pudding mixes, oil, vanilla, egg, water, sour cream and mix them altogether. If they are mixed well pour them in a muffin tray. Bake them in a preheated oven for 15-20 minutes. When the baking is complete take them out and let them cool.

Preparation of Frosting

In a bowl take the butter, add confectioner’s sugar and mix it up. Pour vanilla and cream and mix it again. Your frosting is ready, now take the half of the frosting mix it with cocoa, and melted chocolate. Mix the other half with peppermint and a small amount of green color. Take them in a piping bag and pipe it onto your cupcakes. Sprinkle chocolate chips from above.

Your mint chocolate chip cupcakes are ready. Do you have other great recipes we should know about. Send us an email and we’ll add it to our list!

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