Keto desserts without Nuts

A majority of low-carb, keto and paleo baked good and dessert recipes involve a variety of nut-containing ingredients, which can make it difficult for those with a nut allergy or nut intolerance to safely enjoy a sweet treat! So here sharing a list of some of the best ketogenic and nut-free dessert recipes available online! You can make these keto desserts without nuts easily at your home.

Keto desserts without Nuts

1.Low carb blueberry cheesecake bars–

These Low Carb Blueberry Cheesecake Bars are creamy, tart, and delicious! Not only is this keto cheesecake recipe nut-free, but it’s also gluten-free and vegetarian-friendly. Enjoy a slice of this perfect easy dessert that’s made with just 7 simple ingredients!

Ingredients-

• 16 oz cream cheese, softened
• 3 eggs, beaten
• 1/3 cup (64g) golden monk fruit sweetener
• 1 tsp pure vanilla extract
• 1/4 tsp cream of tartar
• 1/8 tsp baking soda
• 1 cup (~150g) fresh blueberries

Instructions

• Preheat oven to 325 degrees and spray 8×8 baking pan with nonstick cooking spray or line with foil.
• In a mixing bowl, using an electric mixer, mix together all ingredients excluding blueberries until fully-incorporated. Pour mixture into prepared baking pan. Place blueberries on top of the mixture. Transfer pan to oven and bake until the crust is golden brown, about 40-45 minutes.
• After baking, remove the pan from the oven, loosely cover the pan with foil, and transfer pan to the refrigerator to chill for at least 4 hours.
• Using a knife, cut cheesecake into 12 equal-sized bars, remove bars from pan using a spatula, serve, and enjoy!

Nutrition info

• Calories- 159
• Carbs- 8.6g
• Fat- 13.2g
• Protein- 4.3g

 

2.Low-Carb Triple Chocolate Zucchini Muffins–

These low-carb triple chocolate zucchini muffins are the BEST way to enjoy chocolate AND get a serving of veggies in, too! This recipe for healthy chocolate zucchini muffins is simple to prepare, decadently rich, and a great way to use up any extra zucchini you have in your kitchen!

Ingredients

• 6 oz zucchini
• 1 cup classic monk fruit sweetener 
• 1 cup coconut flour
• 1/3 cup unsweetened cocoa powder
• 2 1/2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp espresso powder
• 1/4 tsp salt
• 1/4 tsp xanthan gum
• 7 large eggs
• 3/4 tsp pure vanilla extract
• 1.2 oz 100% Baker’s chocolate
• 5 oz unsalted butter or coconut oil for dairy-free
• 3 tbsp 100% cocoa chocolate chips

Materials Required-

• Muffin tin
• Muffin liners
• Grater or food processor
• Nut milk bag or cheesecloth
• Electric mixer

Instructions

• Preheat oven to 350 degrees and line muffin tin with 12 muffin liners.
• Grate zucchini using a grater or pulse in a food processor. Transfer grated zucchini to a nut milk bag or cheesecloth and squeeze to remove excess liquid. Set aside.
• To a large mixing bowl, add dry ingredients and whisk together. Add eggs and vanilla and mix with an electric mixer.
• Chop Bakers chocolate into slivers. Add chopped chocolate and butter (or coconut oil) to a small bowl and heat in the microwave in 25-30 second increments until melted. Add melted chocolate to mixing a bowl of mixed dry ingredients, eggs, and vanilla. Mix with an electric mixer, then add grated zucchini, and mix again. All ingredients should be well incorporated.
• Spoon mixture into muffin liners (the mixture will be quite thick). Add chocolate chips to the top of muffin dough.
• Bake until a toothpick can be poked into the center of muffins and come out cleanly about 18-20 minutes.

Nutrition Info

• Calories- 209
• Fat- 16.9g
• Carbs- 28g
• Protein – 5.5g

 

3. Keto Dessert chocolate fudge protein bars without nuts-

These delicious Chocolate Fudge Protein Bars are a no-bake recipe that’s low carb, sugar-free, gluten-free and nut-free as well! Perfect for a healthy, grab-n-go snack and packing in lunchboxes!

Ingredients

• 4 ounces 114g raw unsalted sunflower seeds
• 4 ounces  unsalted butter
• 2 scoops 2.7 ounces (75g)chocolate protein powder
• 3 ounces unsweetened cocoa powder
• 3/4 cup powdered sugar-free sweetener
• 1/2 tsp salt
• 8 tbsp 5.7ounces (162g) softened coconut oil
• Optional Coating: 1/2 cup sugar free chocolate chips and 1 tbsp butter

Instructions

• Place all ingredients into a food processor and blend until smooth.
• Scrape down sides and blend again.
• Taste and adjust sweetener if needed.
• Pour batter into a parchment-lined loaf pan.
• Refrigerate for 30 minutes.
• Slice into 8 bars then cut bars in half to make 16 bars.
• Freeze for 30 minutes if you are planning on making the optional coating.
• If using optional coating, melt chocolate chips and butter in the microwave for 1 minute or stovetop. Stir until smooth and no lumps.
• Dip the bottom half of the bars into the melted chocolate and lay on a parchment-lined baking sheet. Drizzle more chocolate on top of bars if desired.
• Best if kept refrigerated.

Nutrition Info-

• Calories- 159
• Fat- 14.8g
• Carbs- 3.6g
• Protein- 6.7g

 

4. Keto Coffee cake-

This Keto Coffee Cake is what low-carb breakfast dreams are made of! Made with wholesome ingredients, you can happily enjoy a slice alongside your morning coffee without being thrown out of ketosis!

Ingredients

Coffee Cake

• 9 eggs
• 2/3 cup coconut oil, softened yet not melted
• 1 1/4 cup classic monk fruit sweetener 
• 2/3 cup coconut flour
• 2 tsp pure vanilla extract
• 2 tsp cream of tartar
• 1 tsp baking soda
• 3/4 tsp xanthan gum
• 1/2 tsp cinnamon
• 1/2 tsp salt

To Crumble

• 1 cup + 3 tbsp shredded coconut
• 5 tbsp coconut oil, melted
• 1/4 cup classic monk fruit sweetener
• 3 tbsp coconut flour
• 1 1/4 tsp cinnamon

Instructions

• Preheat oven to 350 degrees and grease 9×9 baking pan.
• To a mixing bowl, add eggs and, using an electric mixer, mix on high for 2 minutes. Add coconut oil and vanilla extract and mix on high until well incorporated with eggs.
• To a separate bowl, add dry ingredients and whisk together. With the electric mixer turned to low, slowly add dry ingredients to wet ingredients and mix until fully incorporated and the dough is formed. Pour dough into prepared pan and bake for 35 minutes.
• Meanwhile, to a mixing bowl, add all crumble ingredients and mix together with a spoon or electric mixer.
• Remove pan of coffee cake from oven and allow to cool completely before topping with crumble and cutting into slices.

Nutrition info-

• Calories- 253
• Fat- 22.9g
• Carbs- 28.1g
• Fiber- 26.4g
• Protein- 5.5g

 

5. Keto Coconut Flourless Chocolate Brownies-

This recipe for Keto Coconut Flourless Chocolate Brownies makes delicious low-carb brownies that are suitable for low-carb, ketogenic, Atkins, diabetic, gluten-free, dairy-free, nut-free, Paleo, and Banting diets. A golden sweet coconut topping crowns these chewy and fudge-like brownies. The recipe comes together super fast and is very simple to follow. 

INGREDIENTS

For the coconut topping:

• 1 cup shredded coconut flakes unsweetened
• 1 tablespoon  vita fiber syrup or keto-friendly syrup of choice
• 2 teaspoons granulated stevia/erythritol blend
• 1 teaspoon water

For the brownie batter:

• 1/2 cup cocoa powder
• 1/2 cup granulated stevia/erythritol blend
• 1/4 teaspoon baking soda
• 1/4 teaspoon xanthan gum
• 1/8 teaspoon sea salt
• 1/4 cup butter or coconut oil melted
• 1 teaspoon vanilla extract no sugar added
• 2 large eggs

Instructions

• Preheat oven to 350º Fahrenheit. Line a 9 inch by a 9-inch baking pan with parchment paper.

For the coconut topping:

• In a small mixing bowl, stir together the coconut flakes, Vitafiber syrup, granulated stevia/erythritol blend, and water. Set aside.

For the brownie batter:

• In a medium mixing bowl, whisk together the cocoa powder, granulated stevia/erythritol blend, baking soda, xanthan gum, and salt. Whisk in melted butter to combine. The mixture will appear mealy.
• Add in the vanilla extract and the eggs. Stir together until smooth. Transfer mixture to the prepared baking dish and spread to cover the bottom of the pan. 
• Sprinkle the coconut mixture evenly over the brownie batter. Bake in a preheated oven for 24-29 minutes, or just until set. Allow brownies to cool 10 minutes before lifting from the pan using the edges of the parchment paper. Place on a cooling rack to finish cooling. Cut into 12 equal bars.

Nutrition Info :

• Calories: 90
• Fat: 8g
• Carbs: 5g
• Fiber: 3g
• Protein: 2g

6. Keto Coconut Pancakes– This keto-safe pancake recipe uses coconut flour to keep your carbs in check. Pancakes are perfect for your easy breakfast !

Ingredients

• 4 medium eggs, whisked
• 1/2 cup of coconut flour (56 g)
• 1 cup of coconut milk (240 ml)
• 2 teaspoons of vanilla extract (10 ml)
• 1 teaspoon of baking soda (4 g)
• Stevia, to taste
• 4 Tablespoons of coconut oil (60 ml), to cook with
• Ghee, to enjoy with

INSTRUCTIONS

• Mix the eggs, coconut flour, coconut milk, vanilla, baking soda, and stevia. Mix well.
• To cook these pancakes, you can use a griddle or a frying pan. Put the coconut oil into the pan to grease it and put the pan on low heat.
• Ladle some of the batters into the pan (to form a 3-inch diameter circle). The pancake should be thick so don’t try to make the batter spread out. If you’re using a large enough frying pan, you can cook 3 or 4 pancakes at the same time.
• Cook for 2 minutes and then flip. Continue cooking and flipping until both sides are brown.
• The pancakes are a bit dry by themselves, so enjoy them with some ghee or some berries.

Nutrition Info

• Calories: 337
•  Sugar: 2 g
•  Fat: 30 g
•  Carbohydrates: 7 g
•  Fiber: 5 g
•  Protein: 9 g

 

7. Low carb chocolate chip banana bread muffins-

These Low-Carb Chocolate Chip Banana Bread Muffins are a perfect keto-friendly baked good to enjoy for breakfast!

Ingredients

• 4 eggs
• 2/3 cup classic monk fruit sweetener 
• 2 tbsp heavy whipping cream
• 1 oz cream cheese, softened
• 1 tbsp + 2 tsp banana extract
• 1/2 tsp pure vanilla extract
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup + 2 tbsp coconut flour
• 1/2 cup butter
• 1/3 cup chocolate chips, divided

Additional Materials

• Muffin tin
• Muffin liners

Instructions

• Preheat oven to 350 degrees and line muffin tins with 12 muffin liners.
• To a mixing bowl, add eggs, classic monk fruit sweetener, heavy whipping cream, cream cheese, banana extract, vanilla extract, cream of tartar, baking soda, and salt. Mix with an electric mixer until ingredients are combined.
• In a microwave-safe bowl, melt butter. To mixing bowl, add melted butter and coconut flour. Mix with an electric mixer until fully incorporated. Fold almost all chocolate chips into the dough, saving some to top muffins with. Spoon dough into individual muffin liners. Top muffin dough with remaining chocolate chips.
• Bake until muffin tops are slightly golden, about 23-25 minutes.

Nutrition Info-

• Calories- 179
• Carbs- 16.2g
• Fat- 15.4g
• Protein- 4.1g

8. Nut-free keto brownies-

Remember my top tips to make flourless nut-free keto brownie (or some call it cheesecake) really tasty and not eggy. Emulsify well using a stick blender AND add plenty of quality cocoa, vanilla, and sweetener. Many readers tell me it is even better once it has been in the fridge for a day.

Instructions-

• 6 eggs – medium
• 160 g butter melted
• 60 g cocoa unsweetened
• 1/2 tsp baking powder
• 2 tsp vanilla
• 120 g cream cheese softened
• 4 tbsp granulated sweetener of choice or more, to your taste

Instructions

• Place all the ingredients in a mixing bowl and using a stick blender with the blade attachment, blend until smooth.
• Pour into a lined square baking dish (21cm/8.5 inch).
• Bake at 180C/350F for 20-25 minutes until cooked in the center.
• Slice into squares, rectangle bars, or triangle wedges.

Nutrition info

• Calories- 178
• Fat- 17g
• Carbs- 3.5g
• Protein- 4.5g

We love these recipes, and know you will too! Get yourself started today and Stay tuned for more such keto weight loss journeys, health content, and recipes! Also, don’t forget to follow us on Instagram for the daily dose of the Keto Lifestyle!