Desserts

March 30, 2021 Dairy-Free

Vegan Key Lime Pie

This vegan key lime pie is irresistibly creamy, slightly sour, and not too sweet! It’s the perfect dessert to bring to your next spring or summer gathering. Everyone will love it and no one will ever know how much healthier it is!

What Makes This Vegan Key Lime Pie Recipe So Good

It’s the perfect balance between tangy and sweet! Sour key lime juice is perfectly complimented by a subtly sweet can of sweetened condensed coconut milk. This recipe keeps the sugars low, but the flavors intense.
Coconut milk makes it lighter yet just as creamy as traditional key lime pie. Though the key lime juice is very strong, therefore you will barely taste any coconut!
It’s surprisingly simple to make! The crust alone is just two ingredients, and the filling is just five ingredients. A few easy steps and some time in the refrigerator is all it takes to make this delicious vegan treat.

Key Ingredients for Key Lime Pie

Vegan Graham Crackers – Most graham crackers are already vegan! Take a look at the ingredients on the back of a graham cracker box and there’s a very good chance they’ll be unintentionally vegan.

Full-Fat Coconut Milk – Make sure to use full-fat coconut milk in this vegan key lime pie recipe. The extra thickness from a can of full-fat coconut milk with make your pie oh-so creamy!

Sweetened Condensed Coconut Milk – The only sugar in this recipe comes from the sweetened condensed coconut milk. I’ve been able to find sweetened condensed coconut milk at most of my local grocery stores. If you’re having a hard time locating it, try looking around baking supplies and/or canned coconut milk.

Key Lime Juice – You can either purchase key limes from the store and juice them yourself, or buy key lime juice in a bottle. For ease, I used bottled key lime juice and made a delicious pie! And if you can’t find key limes or key lime juice, you can use regular lime juice instead.

Cornstarch – Since this recipe doesn’t contain the typical dairy ingredients found in regular key lime pie, we need cornstarch to help this pie set. Make sure to stir your filling really well after you’ve added all ingredients to a saucepan. If you see any cornstarch lumps left behind, keep stirring and cooking, they’ll eventually dissolve.

Vegan Key Lime Pie

Chef’s Tips

Be patient when waiting for your vegan key lime pie to set in the fridge. Do not try to slice it before it’s fully set! If your pie isn’t left to chill long enough, the filling will spill out when served.
If you don’t have a pie dish, you can use a tart pan for this vegan key lime pie. Follow every step the exact same, just place your crust and filling in a tart pan instead of a pie dish!
Don’t forget to top this pie with vegan coconut whipped cream! You can either buy coconut whipped cream from the freezer section at the grocery store or make it yourself. If making it yourself, use a hand or stand mixer to beat cold coconut cream on high until light and fluffy.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

More Delicious Vegan Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Vegan Key Lime Pie

This vegan key lime pie is irresistibly creamy, slightly sour, and not too sweet! It's the perfect dessert to bring to your next spring or summer gathering. Everyone will love it and no one will ever know how much healthier it is!

Prep Time5 mins

Cook Time20 mins

Chilling Time5 hrs

Total Time5 hrs 25 mins

Course: Dessert

Cuisine: American

Keyword: easy recipe, healthy dessert, summer

Servings: servings

Calories: 132kcal

Cost: $10

Equipment

9-inch pie dish
Small bowl
Saucepan

Ingredients

For the Crust

1 ½ cups vegan graham crackers crushed, see Notes
⅓ cup vegan butter melted, see Notes

For the Filling

1 13.5-ounce can full-fat coconut milk see Notes
1 7.4-ounce can sweetened condensed coconut milk
½ cup key lime juice
1 tablespoon key lime zest
5 tablespoons cornstarch

Instructions

Preheat your oven to 350° Fahrenheit.
Mix the graham crackers crumbs and melted butter together in a bowl. Transfer mixture to a lightly greased 9-inch pie dish and press into dish to form crust. Bake for 10 minutes to set.
Add all filling ingredients to a saucepan over medium-high heat. Bring to a boil and then reduce to a simmer and cook for 8-10 minutes, stirring constantly.
Once the filling has thickened, remove pie crust from the oven and pour filling into crust.
Refrigerate for at least 5 hours and up to overnight until set.

Notes

Vegan Graham Crackers: Most graham crackers are unintentionally vegan!
Vegan Butter: Any vegan butter will work in this recipe, and you could use melted coconut oil instead if you’d like.
Full-Fat Coconut Milk: Make sure that the coconut milk is full-fat, if not your pie won’t set. Full-fat coconut milk is most often sold in a can, not a carton.

Recipe yields approximately 10 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on the specific brands of ingredients used.

Nutrition

February 4, 2021 Desserts

Chocolate Covered Espresso Beans

Chocolate covered espresso beans are the bite-sized energy boost you’ve been craving! Sweet and crunchy, with a little punch of caffeine. This 2-ingredient recipe comes together in less than 15 minutes.

What Makes This Chocolate Covered Espresso Beans Recipe So Good

There’s only 2 ingredients in this recipe, and you can find them at almost any grocery store! No need to run around tracking down crazy ingredients you might not use ever again.
They give you a little energy boost, thanks to the caffeine content of the espresso beans. How much exactly depends on the type of beans you use, but generally whole coffee beans have more caffeine than brewed coffee! Keep that in mind if you’re caffeine-sensitive.
Store them in an airtight container (refrigerated or room temperature) up to one week for a sweet treat you can keep on hand! They also freeze well – just keep them in an airtight container up to one month.

Chocolate Covered Espresso Beans Ingredients

Espresso Beans – You can use basically any whole bean coffee you can find at your local grocery store! Hazelnut and vanilla beans add a little extra flavor to this recipe. Dark coffee beans generally work well with the sweetness in milk chocolate, while medium or light roast beans work well with the bitterness in dark chocolate.

Chocolate – The great thing about this recipe is you can customize it so easily! We used semi-sweet chocolate chips, but you can use a chocolate bar, chili-flavored dark chocolate chips, mint chocolate chips, or any other flavor chocolate you like!

Chef’s Tips

Eat them on their own by the handful, or use them as a garnish for chocolate cupcakes or brownies.
We used a microwave to melt the chocolate because it’s so quick and easy, but you can totally use a double boiler if you prefer!
For a keto treat, try something like Choczero chocolate chips or Lily’s 55% Dark chocolate chips.
After coating the beans in the melted chocolate, you can roll them in cocoa powder if you like a really chocolatey snack.

Close up of chocolate covered espresso beans in a white bowl

More Incredible Chocolate Recipes

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Chocolate Covered Espresso Beans

Chocolate covered espresso beans are the bite-sized energy boost you've been craving! Sweet and crunchy, with a little punch of caffeine. This 2-ingredient recipe comes together in less than 15 minutes.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Dessert, Snack

Cuisine: American

Keyword: 2 ingredients, easy to make, no cooking

Servings: servings

Calories: 130kcal

Author: Cheryl Malik

Equipment

Microwave
Microwave-safe bowl
Baking sheet
Parchment paper

Ingredients

1 cup espresso beans
1 cup semi-sweet chocolate chips or 1 milk chocolate bar

Instructions

Place chocolate chips (or chocolate bar, broken into pieces) in microwave-safe bowl.
Microwave in 10-second intervals, stirring between each, until chocolate is melted. Be careful not to burn chocolate.
Remove bowl from microwave and add in espresso beans, stirring until well combined.
Remove each espresso bean individually using a fork. Place beans on baking sheet lined with parchment paper, being careful not to let them touch.
Repeat until all beans are coated in chocolate and placed on parchment paper.
Let beans cool at room temperature. Alternately, chill them in the refrigerator to help them set up faster.

Notes

Make it Keto: Use keto-friendly chocolates like Choczero or Lily’s brands chocolate.

Recipe yields approximately 8 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on the specific brands of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe . Divide the total weight of the recipe (not including the weight of the bowl, pot, or plate the food is in) by 8. Result will be the weight of one serving.

Nutrition

February 2, 2021 Desserts

Gluten Free Mug Cake

Chocolatey gluten free mug cake is so easy to throw together when you’re craving something sweet. This recipe takes a few basic ingredients and turns them into delicious, moist cake. Easy to make dairy-free!

What Makes This Gluten Free Mug Cake So Good

Remember Easy Bake Ovens? This is kind of like a grown-up version of that… only way better. In less than 5 minutes you’ll go from ingredients to gluten free chocolate cake, with minimal effort.
The single-serve portion size is so convenient for anyone living alone or just watching what they eat. You won’t be tempted to eat 2 or 3 cupcakes or a slice of cake as big as your head since you’re only making one mini-cake at a time.
This recipe is egg-free, which means it won’t have a rubbery texture when you microwave the batter. Instead it’ll be moist and light and melt-in-your-mouth good!

Gluten Free Mug Cake Ingredients

Gluten Free Flour – Your results will vary depending on the brand of flour you use. If your attempts at mug cake are a bust, you may need to try a different brand or type of gluten free flour. We used King Arthur Gluten Free Measure for Measure Flour for our mug cake, so we can vouch for it working correctly.

Gluten Free Mug Cake

Chef’s Tips

The cake will rise and expand as it “bakes” in the microwave. If your mug is on the small side, put a paper towel or a dish underneath it in the microwave, to catch any overflow.
You can make this mug cake in the oven if you prefer not to use a microwave, just be sure to use an oven-safe mug. Place the mug on a baking sheet, then bake 15-20 minutes at 350° Fahrenheit.
To cut down on clean-up, you can mix all of the ingredients directly in the coffee mug. I think it’s a little easier to mix them in a bowl and pour them into the mug, but do what works for you!
This recipe makes one single-serve mug cake. For larger quantities of cake, try this recipe for the Best Chocolate Paleo Cupcakes Ever (Gluten Free) from our sister site, 40 Aprons!

What Do We Mean By “Healthy?”

Chocolate cake in a white ceramic mug with a scoop of cake on a spoon next to the mug

More Gluten Free Recipes You’ll Love

Gluten free chocolate cake in a white ceramic mug

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Gluten Free Mug Cake

Chocolatey gluten free mug cake is so easy to throw together when you're craving something sweet. This recipe takes a few basic ingredients and turns them into delicious, moist cake. Easy to make dairy-free!

Prep Time5 mins

Cook Time1 min

Total Time6 mins

Course: Dessert

Cuisine: Gluten Free

Keyword: comfort food, easy to make, less than 10 minutes

Servings: serving

Calories: 523kcal

Author: Cheryl Malik

Equipment

Whisk
Microwave
Medium bowl
Microwave-safe mug

Ingredients

2 tablespoons neutral oil (canola, vegetable, avocado, coconut, etc.)
¼ cup milk plus 1 tablespoon
1 teaspoon vanilla
¼ level cup all-purpose gluten free flour see Notes
2 tablespoons granulated sugar
3 tablespoons cocoa powder
⅛ teaspoon baking soda
⅛ teaspoon salt
2 tablespoons chocolate chips for topping

Instructions

In medium bowl, whisk together wet ingredients.
Add in flour, sugar, cocoa powder, baking soda, and salt.
Stir batter until no clumps remain.
Pour batter into mug. Top with chocolate chips. Microwave 1 minute, then in subsequent 10-second intervals if needed until "baked".

Notes

We used King Arthur’s Gluten Free Measure for Measure Flour which includes xanthan gum. If your all-purpose gluten free flour doesn’t include xanthan gum, be sure to add some in separately. For a recipe this small, you should only need a dash.
Our mug cake was ready after one minute in the microwave, but every microwave is different. You may need to heat your cake batter longer, but don’t go too long or your cake will be super dry. Check the doneness by inserting a knife or toothpick into the center of the cake – if it comes out clean (or with just a few crumbs) then you’re good to go!
Make it Dairy Free: use almond milk or coconut milk, and vegan chocolate chips.

Recipe yields one mug cake. Nutritional values shown reflect information for one mug cake. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition

January 22, 2021 Desserts

Keto Churros

These cinnamony keto churros are so close to traditional churros you won’t believe they’re low carb. Crispy-yet-fluffy, lightly fried, and coated in a cinnamon/brown “sugar” mixture. They’re a delicious dessert that beg to be eaten with keto-friendly chocolate sauce, caramel sauce, or vanilla ice cream.

What Makes This Recipe So Good

They’re SO easy to make! A little melting, a little mixing, a little frying, and before you know it you’ve got a dozen delicious low-carb churros.
You don’t need much oil at all. The keto churros will float so as long as the oil is roughly one inch deep, you’ll be golden (pun absolutely intended).
If you want to make these ahead of time, mix up the dough and store it (covered, in an airtight container) overnight in the refrigerator. Let it come to room temperature before frying.

Keto Churros Ingredients

Mozzarella Cheese – OK, it seems a little odd. Cheese? In churros? Sweet, cinnamony churros? Yes. The mozzarella makes these churros crisp up like traditional churros, and absolutely does not make them taste like cheese sticks at all.

How to Make Keto Churros

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

In a deep pot, heat avocado, coconut, or canola oil. At the same time, melt your cheeses in a glass bowl and mix your dry ingredients in another bowl. When the cheeses are ready, stir in the dry ingredients until you have a dough.

Fill a piping bag (or Ziploc bag) with churro dough, and when the oil is hot (see tips below) pipe 3-inch strips of dough directly into the oil. Don’t drop the dough straight down into the oil, but rather pipe the dough length-wise across the top of the oil. Let it cook for 10 seconds or so, then flip and let the other side cook. Both sides should end up a light, golden brown.

When the churros are ready, remove them from the oil and place them on paper towels to drain the excess oil, then repeat the process with new batches until all the dough has been fried.

While the churros are still hot, roll them in the cinnamon/brown “sugar” mixture to completely coat all the sides. Serve and enjoy!

Chef’s Tips

You absolutely must serve these keto churros with a keto-friendly chocolate sauce, a keto-friendly caramel sauce, or a keto-friendly vanilla ice cream. For a quick and easy store-bought dipping sauce, I like Walden Farms brand chocolate dip or caramel dip!
If your oil isn’t hot enough, your keto churros will just soak it up instead of frying properly. If it’s too hot, the churros will burn. The easiest way to tell if your oil is ready (without using a thermometer) is to dip the end of a wooden spoon in the oil. If you get steady bubbles, you’re good to go. Super intense bubbles mean your oil is too hot, and no or very few bubbles means it’s not hot enough.
To shave another carb off your count, shred your own mozzarella cheese. Some prepackaged shredded cheeses use a little flour and filler to prevent clumping in the bags, which subsequently raises their carb totals slightly.

What Do We Mean By “Healthy?”

Close up photo showing inside of keto churros

More Keto Recipes You’ll Love

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Keto Churros

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Dessert, Snack

Cuisine: Mexican

Keyword: cinco de mayo, low carb, sugar free

Servings: churros

Calories: 117kcal

Author: Cheryl Malik

Equipment

Microwave-safe glass bowl
Large pot with tall sides
Piping bag
Large piping tip
Paper towels

Ingredients

For the Cinnamon "Sugar" Coating

½ cup Swerve Brown 100 grams or 3.5 ounces
2 teaspoons cinnamon

For the Churros

enough virgin coconut oil or ghee for frying
1 ½ cups shredded mozzarella 170 grams or 6 ounces, see Notes
3 tablespoons Philadelphia cream cheese 45 grams or 1.6 ounces
1 cup almond flour 100 grams or 3.5 ounces
2 eggs large
1 tablespoon granulated erythritol or Swerve Granular 10 grams or 0.4 ounces
¼ teaspoon cinnamon
2 teaspoons gluten-free baking powder

Instructions

Mix Swerve Brown and cinnamon in bowl and set aside.
Heat oil or ghee in large pot. Liquid should be approximately one inch deep.
In a glass bowl, microwave cream cheese and mozzarella until melted. Be careful not to burn cheese. Microwave in 20 second intervals, stirring between each.
While cheese is being microwaved, in another bowl mix together almond flour, eggs, erythritol, cinnamon, and baking powder.
Stir in melted cheese and mix until dough forms.
Spoon dough into piping bag. When oil is hot, squeeze dough directly into oil in 3-inch strips.
Fry dough 10 seconds, or until golden, then flip and fry another 10 seconds.
Immediately remove churro from oil and place on paper towels to drain. Repeat above until all dough has been fried.
While churros are still hot, dip each individual churro in cinnamon-"sugar" mixture until fully coated.
Serve with keto-friendly chocolate sauce, caramel sauce, or vanilla ice cream.

Notes

Use low-moisture, part-skim shredded mozzarella cheese for this recipe and not fresh mozzarella.

Recipe yields approximately 12 (one dozen) 3-inch long churros. Nutritional information shown reflects values for one churro with cinnamon-“sugar” coating. Macros may vary slightly depending on the specific brands of ingredients used.

Nutrition

January 20, 2021 Desserts

Keto German Chocolate Cake

Our keto German chocolate cake might be the easiest and tastiest sugar-free dessert you’ll ever make. Moist low-carb chocolate cake topped with the perfect amount of fluffy brown “sugar” coconut frosting.

What Makes This Recipe So Good

This chocolate cake is so moist and rich. It’ll completely satisfy any chocolate cravings you’re having!
It has all of the best textures to make your mouth happy. Crunchy pecans go beautifully with the fluffy frosting and flaky coconut.
It’s only 7g net carbs per slice, which means you can have your cake and eat it, too!

Keto German Chocolate Cake

Keto German Chocolate Cake Ingredients

Heavy Cream – Traditional German chocolate cake uses evaporated milk for the frosting, but heavy cream accomplishes the same goal without all those extra carbs.

Shredded Coconut – It’s not German chocolate cake without coconut! Be careful what kind of coconut you use, because a lot of brands add in unnecessary sugars which really run up your carb count. Bob’s Red Mill offers unsweetened shredded coconut that’s only 1g net carbs per serving! If you like a chunkier frosting, you can use Bob’s Red Mill coconut flakes instead.

Coconut Flour – A secret ingredient! You only need a little pinch of coconut flour here. Add it to your frosting and it’ll keep the butter from separating out, ensuring you’ve got the perfect frosting consistency.

How to Make Keto German Chocolate Cake

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Whisk together all dry ingredients, then in another bowl, combine the butter and eggs. Slowly incorporate your dry-ingredients mixture into the egg mixture, alternately adding in milk, until you’ve got a rich, chocolatey cake batter. Divide the batter evenly between two round pans and bake for 18 to 20 minutes. Use the knife trick to time it just right!

To make the frosting, combine heavy cream, egg yolks, butter, and brown “sugar” in a medium saucepan over medium heat, and cook until the mixture is good and thick. Stir in the rest of the frosting ingredients and combine everything thoroughly.

To build your cake, frost the top of the bottom layer, then stack the second layer on top. Dollop the remaining frosting on top of the second layer and spread it evenly down the sides. Congratulations! You’ve just made a keto German chocolate cake!

Chef’s Tips

Not a fan of coconut? Make the chocolate cake as instructed, then top it with our rich keto cream cheese frosting instead! You can also just leave the shredded coconut out of this recipe for a delicious brown “sugar” frosting.
The cake will keep cooking as it cools, so be careful not to overbake it. The best way to tell if it’s ready is to stick a knife or toothpick into the center. If it comes out clean, or with just a few crumbs, it’s time to take it out of the oven!
If you’re having trouble spreading out your frosting because it’s too thin, then it didn’t cook long enough. Be sure to cook until it’s thick!
To cut the most perfect cake slices, use a tomato knife or another thin, serrated knife. Cut with a gentle sawing motion, and run the knife under warm water between each slice. Make sure the knife is completely dry, but still warm to the touch, before you cut again. Chilling the cake for 10 to 15 minutes first will also help your slices come out cleanly.

What Do We Mean By “Healthy?”

Overhead angle of a slice of keto German chocolate cake on a plater with a fork next to half of the whole cake on a plate

More Amazing Keto Desserts

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Keto German Chocolate Cake

Our keto German chocolate cake might be the easiest and tastiest sugar-free dessert you'll ever make. Moist low-carb chocolate cake topped with the perfect amount of fluffy brown "sugar" coconut frosting.

Prep Time15 mins

Cook Time45 mins

Course: Dessert

Cuisine: American

Keyword: birthday, low carb, sugar free

Servings: slices

Calories: 521kcal

Author: Cheryl Malik

Equipment

Two 8-inch round cake pans
Parchment paper
Two large mixing bowls
Medium saucepan
Hand mixer or stand mixer

Ingredients

For the Cake

¾ cup cocoa powder
2 cups Swerve Granular
2 ¼ cups almond flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
½ cup butter room temperature
4 eggs room temperature
⅔ cup plant-based milk divided

For the Frosting

2 cups heavy cream
6 egg yolks
1 cup Brown Swerve
1 cup butter
1 teaspoon vanilla
2 cups shredded coconut unsweetened
1 ½ cups pecans chopped
1 pinch coconut flour

Instructions

For the Cake

Preheat oven to 325° Fahrenheit. Grease two 8-inch round cake pans, line pans with parchment paper, then grease parchment paper.
In large bowl, whisk together cocoa powder, Swerve, almond flour, xanthan gum, baking powder, baking soda, and salt.
In another large bowl, beat vanilla, butter, and eggs (one at a time) until combined.
Add half of almond flour mixture to egg mixture and beat until combined, then add half of milk. Repeat until all flour and milk is combined into egg mixture. Scrape down sides of bowl as needed.
Divide batter evenly between cake pans. Bake 18-20 minutes, or until knife (or toothpick) inserted in center of cake comes out cleanly.
Remove from oven and let cool in pans for 10 minutes, then flip cake onto cooling racks and let sit until completely cooled.

For the Frosting

In medium saucepan over medium heat, combine cream, yolks, Swerve, and butter. Cook until thick, approximately 10 minutes.
Remove from heat. Stir in vanilla, coconut, and pecans. Sprinkle coconut flour on surface and whisk to combine.

To Assemble

Place one cooled layer of cake on plate or stand and frost top. Stack second layer of cake on top of first and frost top and sides.

Notes

To cut the most perfect cake slices, use a tomato knife or another thin, serrated knife. Cut with a gentle sawing motion, and run the knife under warm water between each slice. Make sure the knife is completely dry, but still warm to the touch, before you cut again. Chilling the cake for 10 to 15 minutes first will also help your slices come out cleanly.

Recipe yields one 2-layer cake, approximately 16 slices. Nutritional values shown apply to 1 slice, or 1/16 of entire 2-layer cake. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition

January 14, 2021 Breakfast

Keto French Toast Sticks

These keto French toast sticks take our easy keto French toast recipe and turn it into a delicious, lightly-fried, cinnamon-coated breakfast treat. Only 6g net carbs in 4 French toast sticks!

What Makes This Recipe So Good

It’s super easy and comes together so quickly. From pantry to plate in less than 15 minutes, it’s perfect for busy mornings!
You can have it for breakfast or dessert! For a more dessert-like treat, pair these keto French toast sticks with Keto Whipped Cream and low carb fruit.
It’s just as delicious as traditional French toast without all the carbs and sugar.

Keto French Toast Sticks Ingredients

Coconut Flour – This high-protein, low-carb, gluten-free flour alternative is perfect for keto dieters. The high-fiber content helps replace some of the fiber lost in cutting carbohydrates, and it also helps keep you full. Because it absorbs a lot of liquid, it doesn’t behave quite like almond flour or all-purpose flour.

How to Make Keto French Toast Sticks

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

The keto bread for this recipe is the same 90-second keto bread from our delicious Keto French Toast – and it’s literally as easy as “mix” and “microwave”!

Mix everything together in a square microwave-safe dish and nuke it for 90 seconds. Once the bread cools, cut it into 4 strips and coat it in the cinnamon egg wash. Be sure to coat both sides evenly!

Lightly fry the toast sticks in melted butter until they’re golden brown on both sides. If you want, you can remove them from the pan and coat them in a cinnamon-erythritol blend. Otherwise, go straight from pan to plate and serve with fruit or keto-friendly maple syrup! I really like Lakanto Maple-Flavored Syrup and Walden Farms Pancake Syrup.

Chef’s Tips

Use a 4×6 or 5×7 dish for the bread. Anything larger will make it too thin!
You can use the same dish for your egg wash. The keto French toast sticks won’t bend quite as well as traditional bread, so a too-small bowl will make dipping the sticks difficult.
Fry the French toast sticks over medium heat to ensure they cook evenly. If you notice the bread is browning on the edges and not in the center, gently press on the sticks with a spatula while they’re frying.

What Do We Mean By “Healthy?”

Overhead angle of a stack of keto french toast sticks on a white plate with raspberries, blueberries, and a small ramekin of syrup

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Keto French Toast Sticks

These keto French toast sticks take our easy keto French toast recipe and turn it into a delicious, lightly-fried, cinnamon-coated breakfast treat. Only 6g net carbs per serving!

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Breakfast, Dessert

Cuisine: American, French

Keyword: gluten-free, low carb, sugar free

Servings: serving (4 sticks)

Calories: 536kcal

Author: Cheryl Malik

Equipment

Small microwaveable dish – 4×6 or 5×7
Medium mixing bowl
Medium skillet

Ingredients

2 tablespoons butter melted
2 tablespoons heavy cream
1 egg
1 ½ tablespoons coconut flour
½ teaspoon baking powder
butter for frying

For the Egg Wash

1 egg
1 tablespoon heavy cream
¼ teaspoon powdered cinnamon
½ teaspoon vanilla extract

For the Cinnamon-"Sugar" Coating (Optional)

½ cup Swerve Granular
1 teaspoon ground cinnamon

Instructions

Whisk together all ingredients in small 4×6 or 5×7 microwave-safe dish. Microwave for 90 seconds.
Let bread cool completely, then slice into four long strips.
In a small bowl, mix together ingredients for egg wash.
One by one, dip strips into egg wash, fully coating both sides.
Melt butter in medium skillet over medium heat. Fry toast sticks until browned on both sides.

For the Cinnamon-"Sugar" Coating (Optional)

Whisk together coating ingredients in a small bowl. Remove fried toast sticks from skillet and immediately dip in coating mixture, covering both sides.
Serve finished sticks on their own or with fruit and keto-friendly maple syrup.

Notes

Recipe yields 1 serving of 4 French toast sticks. Nutrition information shown reflects 1 serving of 4 sticks. Nutrition information does not include the optional cinnamon-“sugar” coating. Macros may vary slightly depending on the specific brands of ingredients used.

Nutrition

January 12, 2021 Desserts

Keto Red Velvet Cake

Deliciously rich, moist keto red velvet cake, topped with a fluffy keto cream cheese frosting and garnished with chopped pecans, is the perfect sugar-free dessert for holidays and special occasions.

What Makes This Recipe So Good

This may be the most moist (moistest?) cake you’ll ever eat!
It’s not red velvet cake without cream cheese frosting, and our keto frosting adds so much flavor and richness without any extra sugar.
It’s a great way to have treats on hand! Wrap individual slices of cake in plastic wrap (or store them in an airtight container) and freeze them. If stored properly, they’ll be good for 4 to 6 months, which makes it easy to thaw out a single portion whenever you want a little something sweet. If you freeze the slices frosted, unwrap them to thaw them out.

Keto Red Velvet Cake Ingredients

Cocoa Powder – Red velvet cake isn’t the same as a chocolate cake, but it does have a subtle chocolate flavor to it. If you prefer a keto red velvet cake that’s more chocolatey, add another tablespoon of cocoa powder, and mix in some Lily’s 55% Dark Chocolate Chocolate Chips before portioning the batter into the pans. You can also use chocolate extract.

Apple Cider Vinegar – The acidity in vinegar reacts with the proteins and baking powder in the cake batter to create a super fluffy, but still moist, cake. It also helps the batter develop its trademark red hue.

How to Make Keto Red Velvet Cake

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Combine all of your dry ingredients in one bowl and set them aside. We’ll come back to them later.

In your primary bowl, mix butter, Swerve, and vanilla with a mixer on low speed, then add in your eggs one-at-a-time.

In a third bowl, combine the remaining wet ingredients (except heavy cream), then stir those into the butter mixture.

Now you can add in the dry ingredients and heavy cream, and mix until you’ve got a thick cake batter. Divide the batter evenly into two 9-inch pans and bake until the knife-trick (see “Chef’s Tips” section below) says your cake is ready.

Frost your layer cake with keto cream cheese frosting and garnish as desired. Slice and serve!

Chef’s Tips

Instead of chopped pecans, garnish the cake with red velvet crumbs.
The cake will continue to cook as it cools, so be careful not to overbake it. The best way to tell if it’s ready is to stick a knife or toothpick into the center. If it comes out clean, or with just a few crumbs, it’s time to take it out of the oven!
Too much food coloring will make your cake batter taste like food coloring, and no one wants that. If you want a more vibrant cake batter, you can use more food coloring than the recipe calls for, but be careful how much you add. Gel food coloring will give you the boldest color.
To cut the most perfect cake slices, use a tomato knife or another thin, serrated knife. Cut with a gentle sawing motion, and run the knife under warm water between each slice. Make sure the knife is completely dry, but still warm to the touch, before you cut again. Chilling the cake for 10 to 15 minutes first will also help your slices come out cleanly.

What Do We Mean By “Healthy?”

Overhead view of keto red velvet cake topped with chopped pecans and cream cheese frosting

More Incredible Keto Desserts

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Keto Red Velvet Cake

Deliciously rich, moist keto red velvet cake, topped with a fluffy keto cream cheese frosting and garnished with chopped pecans, is the perfect sugar-free dessert for holidays and special occasions.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Dessert

Cuisine: American

Keyword: low carb, sugar free, valentine’s day

Servings: slices

Calories: 496kcal

Author: Cheryl Malik

Equipment

2 round 9-inch pans
3 mixing bowls
Hand mixer or stand mixer

Ingredients

For the Cake

4 cups almond flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter at room temperature
1 cup Swerve Granular
1 tablespoon vanilla extract
8 eggs at room temperature
½ cup avocado oil
5 tablespoons cocoa powder
2 tablespoons red food coloring plus more, see Notes
½ cup heavy cream
2 teaspoons apple cider vinegar

For the Frosting

16 ounces cream cheese at room temperature, see Notes
3 tablespoons unsalted butter at room temperature
2 cups Swerve Confectioners
2 teaspoons vanilla extract

Garnish (Optional)

½ cup chopped pecans

Instructions

Preheat oven to 350° Fahrenheit.
In one bowl, mix dry ingredients. Set aside.
In a large bowl, mix butter, Swerve, and vanilla. Beat on low speed until combined, then add eggs one at a time. Set mixture aside.
In a third bowl, combine oil, apple cider vinegar, cocoa powder, and food coloring. Stir this mixture into the Swerve mixture.
Add in dry ingredients and heavy cream. Mix together until batter forms. For a more vibrant red, add more food coloring as desired.
Divide batter into two round 9-inch pans. Bake for 30-40 minutes, or until knife inserted into center of cake comes out clean. Allow to cool completely, then remove cake from pans.
Mix together all ingredients for frosting.
Frost top of one cake layer, then stack second cake layer on top and frost top and sides. Garnish with chopped pecans if desired.

Notes

To keep the cake moist while you prepare the frosting, wrap the cooled layers in plastic wrap until you’re able to frost them.
Cream Cheese: Philadelphia Original Cream Cheese has the lowest carb content of the cream cheeses we’ve found, so we recommend this one specifically.
Food Coloring: For a more vibrant cake, add a little more food coloring – but not too much or you’ll be able to taste it. If you’re using all-natural food coloring, the color will not be as vibrant. Keep in mind the batter will darken slightly as it bakes.
Leftovers: Store leftover red velvet cake in the refrigerator, in an airtight container. It will keep for 5 to 7 days.

Recipe yields one (1) two-layer cake with 16 servings. Nutritional information shown reflects 1 serving, which is 1/16 of the frosted two-layer cake. Nutritional information does not include chopped pecans, and does reflect Philadelphia brand cream cheese. Macros may vary slightly depending on the specific brands of ingredients you use.

Nutrition

January 5, 2021 Desserts

Keto Chocolate Pudding

This heavenly keto chocolate pudding is the perfect sugar-free dessert for anyone counting carbs or monitoring their glucose levels. It’s easy to whip up and only needs a few ingredients!

What Makes This Recipe So Good

Chocolate pudding is a classic childhood treat. This sugar-free version is just as good flavor-wise, but it’s nutritionally better. With only 3g net carbs per serving, it’s a perfect low carb chocolate pudding for anyone watching their macros.
The opposite of our light and airy keto chocolate mousse, this pudding is thick, rich, and creamy.
If stored properly, this pudding will keep for 5 to 7 days, which means it’s a great make ahead dessert option! Keep it in the refrigerator in an airtight container, with a layer of plastic wrap directly on top of the pudding.

Keto Chocolate Pudding Ingredients

Swerve – If you’ve followed our keto recipes for literally any amount of time, you know we LOVE Swerve here at Easy Healthy Recipes. Swerve is a non-GMO, non-glycemic, zero-calorie, preservative-free sugar substitute that has no effect on blood glucose levels. It’s perfect for keto dieters or anyone who needs to watch their insulin levels.

Xanthan Gum – Don’t skip this! Xanthan gum is a low carb thickening agent, and it’s what helps your chocolate mixture reach the right consistency. Without the xanthan gum, you’ll end up with chocolate soup, which might not be a bad problem to have, but it’s no chocolate pudding.

How to Make Keto Chocolate Pudding

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Mix and chill!

Ok, ok, there’s a little more to it than that. But not much!

Combine everything except the vanilla extract in a saucepan and whisk until it’s warm and thick. Stir in the vanilla extract, then pour the mixture in a bowl, cover it with plastic wrap, and pop it in the fridge overnight to firm up! It has the best texture after it’s chilled for 8 to 12 hours.

We topped ours with whipped cream, which is totally optional, but totally yummy.

Chef’s Tips

This keto chocolate pudding is rich and delicious enough to be eaten on its own, but for a decadent treat, top it with our Keto Whipped Cream made from powdered erythritol.
Covering the bowl with plastic wrap will prevent the mixture from “sweating” and forming a film (or “skin”, gross) on top of the pudding as it chills. Be sure the plastic wrap is pressed against the top of the pudding, with zero space or air in between.
Freeze your leftover low carb pudding in an airtight container for an incredible ice-cream-like dessert. Frozen sugar-free pudding will last 1 to 2 months!

What Do We Mean By “Healthy?”

More Keto Recipes You’ll Love

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5 from 1 vote

Keto Chocolate Pudding

Prep Time5 mins

Cook Time10 mins

Chill Time12 hrs

Total Time12 hrs 15 mins

Course: Dessert

Cuisine: American

Keyword: easy to make, low carb, sugar free

Servings: servings

Calories: 246kcal

Author: Cheryl Malik

Equipment

Medium saucepan
Whisk
Medium bowl
Plastic Wrap

Ingredients

For the Pudding

⅔ cup Swerve Confectioners, see Notes
½ cup cocoa powder
1 teaspoon xanthan gum
¼ teaspoon salt
2 ¼ cups heavy cream
1 teaspoon vanilla extract

For the Whipped Cream (Optional)

1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons Swerve Confectioners, see Notes

Instructions

For the Chocolate Pudding

In a medium saucepan, combine Swerve, cocoa powder, salt, and xanthan gum. Whisk well.
Cook over medium-low heat, whisking frequently. Don't let mixture come to a rolling boil. It should cook gently and slowly. Heat and whisk until pudding is thick enough to coat the back of a spoon.
Remove from heat. Stir in vanilla extract.
Pour into bowl or other container. Cover tightly with plastic wrap. Refrigerate overnight or until firm.

For the Whipped Cream (Optional)

Mix all ingredients in a chilled metal mixing bowl. Use a hand mixer or whisk, and mix until stiff peaks form, approximately 5 to 8 minutes.

Notes

If you don’t have Swerve Confectioners (or another brand of powdered erythritol) on hand, you can make your own using Swerve Granular! Simply pulse the granulated erythritol in a food processor until it reaches the consistency of powdered erythritol.
To avoid a film, keep the pudding covered tightly with plastic wrap at all times, except when you’re serving it. The plastic wrap should touch the surface of the chocolate pudding.

Nutritional info shown is for one serving of chocolate pudding without whipped cream. Chocolate pudding recipe yields 8 servings total.

Nutrition

December 17, 2020 Desserts

Gluten Free Ginger Snaps

These gluten free ginger snaps are the crispy, spicy drop cookie you’ve been searching for! They’re fun to eat, thanks to their satisfying “snap”, and absolutely full of delicious flavors the whole family will love.

A white plate of 5 gluten free ginger snap cookies

What Makes This Recipe So Good

That rich molasses & brown sugar flavor is enhanced by ginger, cinnamon, clove, and nutmeg resulting in an absolutely delicious cookie that’s perfect year-round, but especially in the winter.
In addition to being gluten free, these cookies also have less sugar than other traditional cookies.
It’s a great make-ahead dessert for holiday parties or any time at all! Store the fully-cooled cookies in an airtight container at room temperature. If stored properly, they’ll last 5 to 7 days.
The dough can be frozen for up to 3 months. Follow the steps below, chill the cookie dough balls in the refrigerator for an hour, then place the chilled dough in an airtight container or zipper bag. When you’re ready to bake them, let the dough sit out for 30 minutes or so, then roll in the cinnamon sugar topping and bake as instructed below.

Gluten Free Ginger Snaps Ingredients

Blackstrap Molasses – Molasses is a thick, dark, natural syrup that results from boiling cane sugar. Blackstrap molasses, specifically, comes from boiling the sugar an additional time, giving it the darkest color and boldest flavor. It has less sugar than light or dark molasses and is a little salty.

Ginger – With a slightly sweet, spicy flavor, ginger root and powdered ginger are common seasonings in Asian and Indian foods. In addition to being tasty, ginger also has a lot of health benefits. Most notably, it’s a natural remedy for stomach ailments like indigestion and nausea.

How to Make Gluten Free Ginger Snaps

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

In one bowl, mix together butter and brown sugar, then add the remaining wet ingredients and mix until combined. In another bowl, whisk together the dry ingredients. Bring everything together and blend until you have a smooth, gingery dough. Let the dough chill in the refrigerator for at least one hour.

Now for the fun part! Use a cookie scoop with a release handle to portion the dough into balls. Roll the dough balls in a light coating of cinnamon, sugar, and nutmeg, and place them on a baking sheet lined with parchment paper.

Bake the ginger snaps at 350° and soak up the spicy, warm aroma that’s filling your kitchen now. YUM! The cookies will crack as they bake, giving them that classic ginger snap appearance.

Take them out of the oven and let them rest on the pan for 3 to 5 minutes, then transfer them to a cooling rack. Let them cool completely, then serve!

Chef’s Tips

When you’re measuring gluten free flour, always spoon the flour in the measuring cup and level it off.
The ginger snaps will puff a little in the oven, but as they cool, they’ll flatten into a crispy cookie. After you take them out of the oven, let them rest on the warm pan for 3 to 5 minutes to finish baking before you transfer them to a cooling rack.
These cookies are very fragrant, so be careful how you store them. Keeping them with other cookies may cause the other cookies to pick up the scent and flavor of the ginger snaps, so it’s best to store them separately.
Be careful not to overbake your gluten free ginger snaps. Because the dough is dark, it’s harder to gauge when they’re ready. Keep in mind they’ll continue baking on the sheet pan after you remove them from the oven, too.

What Do We Mean By “Healthy?”

More Gluten Free Recipes

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Gluten Free Ginger Snaps

These gluten free ginger snaps are the crispy, spicy drop cookie you've been searching for! They're fun to eat, thanks to their satisfying "snap", and absolutely full of delicious flavors the whole family will love.

Prep Time10 mins

Cook Time15 mins

Cooling Time5 mins

Total Time30 mins

Course: Dessert

Cuisine: American

Keyword: christmas party, gingerbread, holiday recipe

Servings: cookies

Calories: 95kcal

Author: Cheryl Malik

Equipment

2 mixing bowls
Hand mixer or stand mixer
Whisk
Cookie scoop (optional)
Parchment paper

Ingredients

For the Ginger Snaps

¾ cup unsalted butter
1 cup brown sugar
1 egg
¼ cup blackstrap molasses
1 ½ teaspoon vanilla
2 cups gluten free all-purpose flour level
½ teaspoon xanthan gum see Notes
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
1 teaspoon baking soda

For the Cinnamon Sugar Coating

¼ cup granulated sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg

Instructions

Preheat oven to 350° Fahrenheit. In a large mixing bowl, combine the butter and brown sugar using a hand mixer or stand mixer.
Add egg, molasses, and vanilla. Beat until combined.
In a separate bowl, whisk together the flour, xanthan gum (if using), ginger, cinnamon, nutmeg, ground cloves, and baking soda until combined.
Add the dry ingredients to the wet ingredients. Mix until combined and smooth.
Cover bowl and chill dough for at least 1 hour. Once chilled, use a tablespoon or cookie scoop to scoop dough into balls.
Mix sugar, cinnamon, and nutmeg together in a separate bowl.
Roll dough balls in cinnamon sugar mixture. Place coated dough on parchment-paper-lined baking sheet. Space dough balls approximately 2 inches apart, to avoid dough spreading together during baking.
Bake for 15 minutes or until crispy on the edges. Cookies should have a cracked exterior. Let cool for 3 to 5 minutes before transferring to a cooling rack.

Notes

You only need to use xanthan gum if your gluten free all-purpose flour doesn’t contain it already. Check the label!
Store the baked cookies in an airtight container for 5 to 7 days.
Baked ginger snaps can be frozen in an airtight container for 2 to 3 weeks.
Unbaked ginger snap dough balls can be frozen in an airtight container for up to 6 months. When ready to bake, let the dough sit out for 30 minutes, then roll the dough in the cinnamon sugar mixture and bake as instructed.

Nutrition

December 15, 2020 Desserts

Vegan Crème Brûlée

Our vegan crème brûlée is dairy-free and gluten-free, without sacrificing any of the rich flavor or classic texture you know and love. Ooh-la-la!

Vegan creme brulee in a white ramekin with a raspberry garnish

What Makes This Recipe So Good

It’s fun to make and to eat! First of all, how often do you get to use a blowtorch in your cooking?! Then you’ve got a sweet, crunchy top layer with the contrast of a smooth, creamy custard below…. MMM!
It’s surprisingly easy – like way easier than traditional crème brûlée – and doesn’t require a water bath or any extraneous baking.
It’s a great make-ahead dessert for holiday parties or special occasions. Prepare the custard, cover the ramekins tightly, and refrigerate up to 3 days. Dust with sugar and torch right before serving.

Fun Fact: “Crème Brûlée” is French for “burnt cream”.

Ingredients for Vegan Crème Brûlée

Cashews – These sweet nuts are a great source of vitamins and magnesium, and some studies show they have heart benefits, too. For this recipe, you’ll want to use cashews that are unsalted and unflavored – we refer to them as “raw” cashews. They aren’t technically raw, though, because they’ve been steamed to remove chemicals left behind from their toxic shells.

Arrowroot Powder – Arrowroot is a gluten-free, grain-free, vegan, paleo-friendly thickening agent. It’s similar to cornstarch, but with more dietary fiber and more calcium. It’s extracted from arrowroot without using high heat or harsh chemicals.

How to Make Vegan Crème Brûlée

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

This recipe starts on the stove, so grab your favorite saucepan and let’s get bubbling! Bring the milk, arrowroot, and cashews to a boil, then remove them from the heat and mix in sugar, vanilla, and just a tiny bit of turmeric.

Blend everything together in a blender until the cashews are fine, then divide your mixture among ramekins and let them chill in the fridge for a few hours.

Once the custard is set, top your ramekins with a dusting of sugar and caramelize it with a blowtorch! Crack the top shell with a spoon, serve, and enjoy!

Hand holding a blowtorch setting the top layer of vegan creme brulee

Chef’s Tips

For the creamiest crème brûlée possible, use full-fat coconut milk that has at least 12 grams of fat. Lower fat coconut milks will also take longer to set up.
If you don’t own a blowtorch and don’t want to buy one, you can get a similar effect using the broiler in your oven. Move your oven rack to the highest placement, and let the ramekins set out for a few minutes before broiling so they don’t crack. The top layer won’t get as crunchy with this method, and the custard will be warmed a little, but it gets the job done!
Be careful when blending hot liquids! Because hot liquids are thin and form a higher vortex, they can climb the sides of the blender and force the lid off, even if you’re holding it down. Allow the liquid to cool a little first, and don’t fill the blender more than halfway – you can work in batches if you need to. Remove the center insert from the blender lid, and hold a kitchen towel over the opening to allow the steam to vent. Start blending slowly then gradually increase the speed.

What Do We Mean By “Healthy?”

Ramekin containing vegan creme brulee and raspberries

More Vegan Desserts

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Vegan Crème Brûlée

Our vegan crème brûlée is dairy-free and gluten-free, without sacrificing any of the rich flavor or classic texture you know and love. Ooh-la-la!

Cook Time15 mins

Setting Time5 hrs

Total Time5 hrs 15 mins

Course: Dessert

Cuisine: French, Vegan

Keyword: arrowroot, cashews, dairy-free

Servings:

Calories: 930kcal

Author: Cheryl Malik

Cost: $10

Equipment

Blender
2-ounce ramekins or crème brûlée dishes
blowtorch or broiler

Ingredients

2 cans coconut milk
4 tablespoons arrowroot powder
2 cups raw cashews
¾ cup vegan granulated sugar see Notes
2 tablespoons vanilla extract
pinch of turmeric see Notes
2 teaspoons vegan granulated sugar for topping

Instructions

Combine coconut milk, arrowroot, and cashews in a small saucepan. Bring to boil, then turn off heat and remove.
Add in sugar, vanilla, and a pinch of turmeric.
Transfer mixture to blender. Blend until smooth, making sure to blend all cashew pieces well.
Pour liquid into small ramekins or crème brûlée dishes. Chill in refrigerator until set, approximately 4 to 5 hours.
Once set, top with sugar and caramelize with a blowtorch until evenly browned. Crack top layer with a spoon and enjoy.

Notes

Not all sugar is vegan, so be sure to use a vegan sugar, like Sugar in the Raw.
For gluten-free vegan crème brûlée, make sure your turmeric is gluten free. Most herbs and spices are safe, especially if they’re fresh, but some manufacturers may add a little flour to prevent caking.
If you don’t have a blowtorch, you can get the same effect in the oven. Place the ramekins of set custard under the broiler for 1 to 3 minutes, or until the sugar is evenly browned.

Nutrition