Keto Candy: The 3 Best Alternatives For Keto Snacking

Ketogenic Sweets: Cheesecake Brownies

For ketogenic cheesecake brownies, you need the following ingredients for the filling: 250g cream cheese, a large egg, and 50g erythritol sugar. For the dough, you need 100g low-carb milk chocolate, 3 large eggs, 5 tablespoons butter, 75g erythritol sugar, 30g low-carb cocoa butter, and 60g almond flour.

1. Place the filling ingredients in a bowl and stir until smooth.
2. Melt the chocolate together with the butter. This works best with a water bath.
3. Beat the eggs with the sugar in a bowl. Add the almond flour and the cocoa powder while stirring. Then put in the chocolate. Mix everything into an even mass.
4. Pour half of the batter onto a baking sheet lined with parchment paper. Smooth out the dough. Then put the filling on the dough. Smooth those out too, making sure to spread the filling evenly. Finally, spread the remaining dough over the filling.
5. Bake the brownies at 220 degrees Celsius for about 30 minutes.

Chocolate Strawberries: A quick recipe

For chocolate strawberries, you need the following ingredients: 10 strawberries, 100g dark chocolate, and a teaspoon of coconut oil.

1. Melt the chocolate together with the coconut oil over a water bath.
2. Dip the washed strawberries in the melted chocolate.
3. Let the fruit cool and drain on a wire rack before eating.

Blueberry Coconut Ice Cream: The low-carb ice cream variant

For a blueberry coconut ice cream, you need the following ingredients: 400ml coconut milk, 0.5 teaspoon vanilla extract, 0.5 teaspoon coconut extract, 300g frozen berries, 80ml water, and 6 tablespoons powdered sugar.

1. Open the coconut milk can and skim off the coconut cream. For this, the can should be in the refrigerator for at least 24 hours. Also, hold the can as still as possible to prevent the cream from sinking.
2. Put the coconut cream in a bowl along with the coconut extract and powdered sugar. Beat the ingredients into a solid mass. If the mixture is too thick, add some coconut water.
3. Now mix the berries with the water. Then add them to the coconut cream.
4. Then pour the cream into ice cream molds. Place in the freezer for at least two to three hours.