3 Keto Desserts That Will Crush Your Sugar Cravings

3 Keto Desserts That Will Crush Your Sugar Cravings
A big question people often ask before starting the ketogenic diet is “But what about
dessert?!” It’s true — sugar is mostly off-limits if you’re trying to stay in ketosis,
your body’s fat-burning state. But with a little creativity, dessert is still a possibility.
There are plenty of keto-friendly ingredients that can keep your sugar cravings at
bay like butter, coconut oil, grain-free flours, and dark chocolate. Here are three
recipes to get you started.
Strawberry Cheesecake Bites
These no-bake bites are the perfect treat for a hot summer day. Combine 8 ounces of
softened cream cheese, ½ cup heavy cream, 1 tablespoon of lemon zest, and a small
amount of your favorite keto-approved sweetener with ½ cup chopped
strawberries. Fill lined mini cupcake tins with the mixture and chill in the fridge
until it’s set and ready to serve. (Adapted from Recipe4Living)
Coconut Macaroons
A cult-favorite at New York bakeries, coconut macaroons were practically made for
the keto diet. Our recipe calls for 4 whipped egg whites beaten with ½ cup keto-
approved sweetener until stiff peaks are formed. Mix in 3 cups of unsweetened
shredded coconut and a dash of vanilla extract. Scoop onto a parchment-lined
baking sheet and bake at 300∘F for 10 minutes, then turn down the temperature to
265∘F and bake for another 20 minutes. After allowing to cool, dip in melted sugar-
free dark chocolate mixed with coconut oil to add even more decadence. (Adapted
from Keto Diet App)
Avocado Brownies
Just like cauliflower can transform pizza, avocados can transform brownies! In a
food processor or blender, combine 2 large eggs; the flesh of 1 medium avocado; ¼
cup coconut oil; 4 tablespoons unsweetened, smooth almond butter; ½ teaspoon
baking soda; ¼ teaspoon salt; ¼ to 1/3 cup keto-approved sweetener (use less for
more chocolate flavor); 1/3 cup unsweetened cocoa powder; 1 tablespoon instant
coffee or espresso powder; and ½ teaspoon pure vanilla extract. Blend until smooth,
and transfer to a small lined baking dish. Bake for 25 to 30 minutes at 350∘F, or
until a toothpick in the center comes out mostly dry. Let it cool in the pan before
serving. (Adapted from The Castaway Kitchen)