Mac & cheese, lasagna, pot pie — all keto. Warm Up →
I bake keto cakes for birthdays, holidays, random Tuesdays when I need chocolate. These recipes use almond flour, coconut flour, and sugar-free sweeteners, and most of them fool people who aren't even eating low-carb. From 2-minute mug cakes to layer cakes with real frosting, there's something here for every craving.
Birthday parties, dinner parties, or just a really good Tuesday. These are the cakes I make when I want to impress.
Real shredded carrots, warm cinnamon and nutmeg, and a thick cream cheese frosting. This is the cake I bring to every family birthday because nobody can tell it's made with almond flour.
I looked for a proper keto birthday cake for years before I cracked this one. The trick is whipping the egg whites separately and folding them in. Fluffy, spongy, and not dense at all.
I roast the strawberries first to concentrate the flavor, then puree them straight into the batter. The frosting is cream cheese with more strawberry puree swirled through. Tastes like summer in cake form.
Six spices in this one: cinnamon, cardamom, allspice, cloves, nutmeg, and ginger. The cream cheese frosting on top rounds out all that warmth. I make this every fall without fail.
Birthday cake made in a waffle iron in about 10 minutes. The secret is cake batter extract in the batter and a piped buttercream on top. My shortcut when I need a quick birthday celebration.
Zero flour of any kind. No almond, no coconut, no oat. Just melted chocolate, butter, eggs, and cocoa powder baked until the center is barely set. Rich, dense, and fudgy in the best way.
Cheesecake is naturally low-carb friendly, which is why I make it more than any other dessert.
Silky, creamy New York style with a homemade graham cracker crust using almond flour and graham cracker flavoring. No water bath needed, and it comes out smooth every time. I bring this to every gathering.
This is the cheesecake I make on Sundays and eat a slice of every night. Greek yogurt goes into the filling alongside the cream cheese, and the protein count per slice is no joke.
No oven required. The crust is pressed, the filling is whipped, and the raspberry sauce gets swirled on top in little hearts. I make this when I want something pretty without turning on the oven.
The step name says it all: bake until your house smells like a Bath and Body Works candle. Spongy pumpkin cake rolled around buttery cream cheese filling, frozen before slicing so it cuts clean.
Bite-sized cheesecakes baked in a mini muffin pan. Each one gets a tiny graham cracker crust pressed into the bottom and a fruit topping on top. I make these for parties so everyone can just grab one.
When chocolate is the only answer, these are the recipes I reach for.
Two minutes from start to molten chocolate center. I microwave it in a ramekin and crack it open at the table. The ooze is real and it never gets old.
Dump everything in a dish and bake. The sugar-free chocolate hazelnut spread does all the heavy lifting, and the crushed hazelnuts and pecans on top add crunch. Minimal effort, maximum Nutella vibes.
Sauerkraut in a chocolate cake. I know. But you cannot taste it, and it makes the crumb incredibly moist. People always ask what the secret ingredient is, and I love watching their faces when I tell them.
Chocolate chaffles layered with cherry whipped cream like a Black Forest cake. The whole thing comes together in 30 minutes using a waffle iron. Chocolate, cream, and cherries in every bite.
Two batters: one pumpkin with pie spice, one chocolate with cocoa. Swirled together in a bundt pan and topped with a cream cheese glaze. This is my fall dessert table centerpiece every year.
Single-serve cakes mixed in a mug and microwaved. My saving grace when I need something sweet but don't want to bake a whole cake.
Ninety seconds in the microwave and you have warm pecan pie in a mug. The maple pecan topping with ChocZero syrup is what makes this one. I've made it more times than I can count.
Pumpkin puree, pumpkin pie spice, butter, and an egg, all stirred together in a mug. Under two minutes to a warm fall dessert. I top it with a big scoop of whipped cream.
When the chocolate craving hits and I need something in under two minutes, this is it. Cocoa powder, melted butter, and an egg in a mug. Fudgy and warm.
Tastes like a warm chocolate chip cookie turned into a cake. Sugar-free chocolate chips mixed into a vanilla mug cake batter. Mix, microwave, eat.
Birthday mug cake topped with piped buttercream frosting and sprinkles. I make these for the boys when it's not worth baking a full cake but someone still wants to blow out a candle.
Red velvet in a mug, complete with the hint of cocoa and that red color. I drizzle cream cheese frosting on top. Four servings from one batch, which is nice for sharing.
I keep a rotation of holiday cakes that my family expects every year. Miss one and I hear about it.
Brown butter is the secret move here. I melt the butter until it turns nutty and golden before mixing it into the pumpkin batter. The cream cheese frosting on top seals the deal. My most-requested fall recipe.
Three layers in a baking dish: pumpkin pie filling on the bottom, cake mix sprinkled over it, melted butter and pecan streusel on top. Just dump and bake. No mixer, no fuss.
I simplified this so there's no rolling into a towel and unrolling. Spread the chocolate cake flat, frost it, roll it up, cover in ganache, and drag a fork through for bark texture. Done.
A keto version of Little Debbie Christmas Tree Cakes. I bake thin cake layers, cut out tree shapes, fill with swiss meringue buttercream, and dip in melted white chocolate with sprinkles.
Cinnamon roll flavors swirled through a coffee cake. Brown sugar and cinnamon butter layered into the batter, then a sweet glaze drizzled on top. I make this for weekend brunches all winter.
Old-fashioned strawberry shortcake with a gluten-free biscuit base, homemade whipped cream, and fresh sliced strawberries tossed with lemon zest. My go-to summer dessert.
Inspired by Paula Deen's classic. Fresh peaches simmered in a sweet syrup, poured over almond flour cobbler batter, and baked until golden. The peach syrup soaks into the batter as it bakes.
I build this in a trifle dish: cubes of almond flour shortcake, layers of fresh berries, and lemon whipped cream. The lemon in the cream makes it bright and keeps it from being too heavy. Backyard party dessert.
17 more recipes from the collection.
