Delicious Keto Dessert Recipes for the Holidays

Delicious Keto Dessert Recipes for the Holidays

 

Oh, the holidays! 

If you are planning to stay Keto this holiday season, we made a selection of all different kinds of recipes made by our Keto fam with KetoCacao. Just to get you all inspired 😊 We promise that these treats will definitely not let you craving any sugary stuff this Christmas.

1. Keto Christmas Tree Dessert

 

This is the tree we all want to impress the family Christmas dinner. Made by keto coach Sofie with KetoCacao white and dark flavours, this recipe is the dream for all chocoholics out there (Ps: you can check more info at the original recipe post)

Ingredients

This recipe makes 44 portions (1 portion:  3 profiteroles + 1/2 piece chocolate bar)

For the custard (you have to prep this one the day before)

  • 4 cups Heavy cream (1 litre)
  • 8 egg yolks
  • 4 tbsp butter
  • 1/4 cup erythritol
  • 1/4 cup Sukrin: 
  • 15 drops Sweetleaf Stevia Vanilla Cream
  • 2 tsp vanilla extract
  • 1 vanilla pod
  • 1/8 tsp xanthan gum
  • 2 tbsp gelatin powder
  • 20 grams Egg White Protein powder (or use 1 extra tsp gelatin powder)
  • dash of salt

For the vanilla puffs

  • 50 grams Egg White Protein powder - vanilla (or 75 g Whey Protein Powder)
  • 10 tbsp coconut oil - melted (6 for greasing)
  • 500 ml almond milk - unsweetened (homemade or store-bought )
  • 4 eggs
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar (or 1+1/2 tsp baking powder)
  • 1/2 tsp Celtic Seasalt (or Pink Himalaya Salt)
  • 10 drops Sweatleaf Stevia Vanilla Cream

For the chocolate puffs

  • 100 grams Whey Protein - chocolate
  • 10 tbsp coconut oil - melted (6 for greasing)
  • 500 ml hazelnut milk - unsweetened (homemade or store-bought)
  • 4 eggs
  • 3 egg whites
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar (or 1 +1/2 tsp baking powder)
  • 1/2 tsp Celtic Seasalt (or Pink Himalayan Salt)
  • 20 drops Sweetleaf Stevia Hazelnut or Chocolate

For the chocolate ganache

  • 80 grams Ketocacao Dark
  • 40 grams Cocoa Butter
  • 2 tbsp coconut oil (or butter)
  • 1 tbsp Sukrin Melis (or powdered erythritol)

For the toppings

Instructions

 For the custard

  • Melt the butter in a pan on a low flame and let it brown very slightly
  • Pour in heavy cream
  • Cut the vanilla pod in half, scrape out the seeds and add to the heavy cream
  • Gently bring to a boil
  • In a separate bowl, beat the egg yolks with the sweetener until pale and fluffy
  • Sift in the protein powder and beat again (you can do this by hand or use a stand mixer)
  • Add the vanilla extract and the Stevia drops to the heavy cream, give it a quick stir and remove from the heat
  • Pour a little of the warm heavy cream into the egg yolk mixture and whisk thoroughly
  • Now pour the egg yolk mixture into the heavy cream while you keep stirring
  • Mix the xanthan gum with the gelatine powder and sift it into the custard
    Keep stirring (use a whisk to prevent clumps)
  • Put on a low heat and let it thicken. You will need to keep stirring gently now (best to use a wooden spoon)
  • When it is thick enough to coat a spoon, your custard is ready
  • Remove from heat and transfer to a glass bowl and let cool slightly
  • Cover with cling film (directly on the custard) and transfer to the refrigerator
  • Let it sit overnight to firm up

For the vanilla puffs

  • Preheat the oven at 220°C
  • Put a bit off coconut oil in each cup
  • Place in the hot oven while you prepare the batter
    (you will actually be frying the dough)
  • Put the almond milk with the eggs, salt and Stevia in the blender and blend well
  • Add melted coconut oil and blend again
  • Add protein powder, baking soda, cream of tartar en blend until you get a smooth batter
  • Get the 'very hot' muffin tin out of the oven and fill each cup up to 2/3 with the batter
  • Place in the oven and bake for +/- 8 min at 220°C
  • Open the oven door, be careful not to burn yourself, poke a hole in each puff with a toothpick
  • Close the oven door, lower the temperature to 180°C and bake for another +/- 6 min
  • Remove from the oven and transfer to a cooling rack
  • Let cool completely

For the chocolate puffs

  • Follow the same procedure as with the vanilla puffs

Filling the puffs

  • Get the custard out of the fridge, remove the cling film and stir vigorously until smooth
  • Transfer the custard to a piping bag and fill the puffs
    You could also cut the puffs in half and use a spoon

 

 

For the chocolate ganache

  • Melt chocolate, cocoa butter, coconut oil in a double boiler and stir in the sweetener
  • Remove from heat and let cool slightly

Building the tree

  • Choose a nice big round plate and start building your tree. Start with the chocolate puffs (you have more of them)
  • Add a layer of vanilla puffs, then again chocolate, etc ...
  • Decorate your tree with the KetoCacao chocolate pieces

The final touch

  • Present your piece of art at the table and finish it off in front of your guests. Poor the chocolate ganache over the puffs and 'let it snow' by sifting over the powdered sweetener.

 

Per portion : total carbs 5,5g / Sugar alcohol (erythritol) 3,7g / Protein 5,7g / Fat 14,5g / Fibre 0,45

2. Keto White Chocolate Mousse

This keto white chocolate mousse is perfect to serve after dinner on Christmas eve or for brunch on Christmas day! Made by @ketokamila with KetoCacao white 😊 

 

 

Ingredients

(serves 4)

Instructions

  • Whip heavy cream until stiff peaks form.
  • Mix in mascarpone and vanilla until uniform.
  • In another bowl, melt KetoCacao White and whip into the mixture.
  • Refrigerate for at least an hour and dive in!


Per serving: 357 kcal - 36g fat - 9.7g carbs (2.2g net) - 5.4g protein

 

3. Keto Bulletproof Cake

This cake looks so delicious and it is a perfect way to get some kick-ass energy to stay up during or after Xmas eve. Made by @naturalmentebuono with KetoCacao 😋

 

 

Ingredients

  • 1 cup hazelnut flour
  • 1/3 cup tiger nut flour
  • 1/3 cup melted grass-fed butter (or coconut oil)
  • 1/4 cup + 1 tbsp erythritol
  • 1/4 cup espresso
  • 3 tbsp coconut flour
  • 2 pastured eggs
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 KetoCacao Dark bar

Instructions

  • Mix all wet ingredients
  • Add dry and mix well.
  • Pour into a small loaf and bake at 180^c for 35/40 minutes.
  • Allow to cool completely, then drizzle with melted KetoCacao Dark on top!

 

4. Low Carb Cookies

Christmas without cookies ain't the same. And this cookie recipe by @ketodutchie  looks super delicious. The best thing is that you can make it into stars or gingerbread men and decorate it as Christmassy as you like 😉

 

 

Ingredients

(makes 6 cookies)

  • Almond paste 50g
  • Coconut flour 28 g
  • Sukrin fibre syrup 25 g
  • Liquid sweetener (half tsp)
  • KetoCacao Dark (3 pieces)


Instructions

  • Grab a batter bowl and add the almond paste.
  • Then add the Sukrin fibre syrup and mix it well with a mixer so that it becomes a soft paste. Then add the coconut flour.
  • Taste if you think it's sweet enough. I'm a sweet tooth myself, so I've added half a teaspoon of liquid sweetener.
  • Make 6 equal balls of the batter and place it on a plate. Grab a fork and press the balls into a round cookie. Then put them in the fridge for about 10 minutes.
  • Now you are ready to make the chocolate. Pack 3 pieces of KetoCacao Dark. Put it in a microwave-safe container and put it in the microwave for about 2/3 minutes. The chocolate must be melted and liquid.
  • After 10 minutes, take the cookies from the refrigerator and dip the top in the chocolate.
  • Then put them back in the fridge for 10 minutes and serve!

 

 

That's about it, guys! We hope you enjoy it!

Merry Christmas! ❤️


Leave a comment

Please note, comments must be approved before they are published