I love southern food. So I’ve spent some time developing perfect imitations of my favorite Southern dishes and desserts. So I’ve spent some time on the best paleo desserts (keto desserts) and low carb desserts to develop southern versions that taste just like their sugar-containing partners. I think they taste better than sugary desserts now that I’ve lost my taste for all things refined—from flours to sugars. Once you get that taste for healthier foods, it stays with you for life.
Instead of blowing your keto diet completely for one craving, next time you’re craving a big bowl of chocolate ice cream, have some sugar free ice cream or low carb ice cream instead and stay in ketosis! Your body and psyche will thank you when the moment has passed and you are your strong self again!
These recipes here are my favorite low carb desserts on the planet. Hope you enjoy them!
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot or tapioca flour, plus more for rolling out dough
- 1/2 teaspoon finely ground sea salt
- 1/2 cup cold butter, palm shortening or lard (very cold)
- 1 egg
- 1 egg white plus 1 teaspoon water to make egg wash
- Weigh and sift together the almond flour, coconut flour, tapioca flour and salt until combined.
- Using a food processor or pastry cutter, cut the cold butter, palm shortening or lard into the flour mixture until the size of small peas.
- Add the egg and pulse just until a dough begins to form.
- Form the dough into a ball, flatten into a disk, cover with plastic wrap and refrigerate for 20 minutes.
- Transfer the dough to a work surface covered with parchment paper that has been lightly floured with tapioca.
- Pat the dough into a ball and flatten it into a disk.
- Lightly dust the top of the disk with tapioca flour. Use another sheet of parchment paper to cover the dough as you roll it out into a round at least 12 inches in diameter and about 1/8 inch thick. Continue sprinkling tapioca to ensure the dough doesn’t stick to the paper.
- Carefully transfer the rolled-out dough to your chosen pan, using your fingers to repair any cracks.
- Make an egg wash by whisking the egg white with a teaspoon of water.
- Brush the edges of dough with the egg wash. You can also use the egg wash to help adhere any decorative cutouts to the edges of the pie dough.
- To partially or completely bake unfilled pastry, preheat the oven to 375 to 400°F.
- Bake for 15 to 18 minutes (10 to 12 minutes for partially baked shell).
- Let cool completely on a wire rack before filling.
- 1 package sugar free cherry gelatin
- 3 cups chopped strawberries
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 6 ounces room temp. full fat organic cream cheese, cubed
- 1 teaspoon stevia
- Chill a bowl by placing it in the freezer for 5-15 minutes.
- In the chilled bowl, add heavy cream. Then use a hand mixer for 3-5 minutes until it becomes whipped cream and forms peaks.
- Add sweetener and vanilla and whip again.
- Add cream cheese and blend for another couple minutes until smooth (or mostly smooth).
- Gently fold in berries and the prepared gelatin.
Crust (see Low Carb Pie Crust Recipe below)
Also watch video: https://www.drberg.com/blog/recipes/low-carb-pie-crust
- 3 eggs, beaten
- 1 cup powdered sweetener
- 1 teaspoon Vanilla extract
- 2 tablespoon melted butter
- 1 cup Fiber Yum™ plus 1 Tbsp maple extract mixed well
- 1½ cup pecan halves
- Beat eggs.
- Mix all ingredients except pecans with a beater. Beat until smooth.
- Add pecans and stir with spoon until blended.
- Pour into pie crust.
- Bake at 350Ffor 45 min.
Low Carb Desserts 5: No Carb Pie Crust
- 1½ cup almond flour
- ¼ teaspoon baking soda
- 1-1/2 Tablespoons melted grass fed butter
- ¼ teaspoon salt
- 1 Organic egg
- ¼ teaspoon vanilla
- 1 Tablespoon powdered sweetener (if crust is being used for pie) Note: If for quiche, don’t add sweetener.)
- Mix all ingredients into food processor. Mix until it balls up.
- Dump batter into pie crust and spread thin.
- Crust will thicken so you can press it quite thin around your pie plate.
- Bake 350F for 8-10 minutes.
- You can store this dessert a couple days in the refrigerator if you’re making it in advance.
These are the low carb desserts that will definitely satisfy your sweet tooth without steering away from your ketogenic diet. We have a full collection of low carb paleo dessert recipes here. Try them all today!