In our last blog, I covered chocolate desserts like keto brownie. Chocolate isn’t always my jam. Though, the brownies did fall under Easy Keto Desserts.

In case you’re not a chocolate dessert person aka the kid who wanted vanilla cupcakes, here are your just desserts. Keto diet is tempting. I mean you can have bacon, but don’t be fooled. It’s not all you can eat buffet with keto food.

Speaking of bacon, have you ever made/had maple bacon cupcakes? So good! Here’s the keto-friendly recipe. Let’s get your body in ketosis and burn some fat!

Maple Bacon Cupcakes from

Cupcake Recipe

  • 1/4 cup almond flour
  • 1/12 tsp salt
  • 1/12 tsp baking soda
  • 1 egg
  • 2 tsp Bacon Grease- use more if you want
  • 1.5 tsp Sugar-free Maple Syrup or Maple extract. If you use the extract, it’s recommended you use a sweetener.
  • 1 and 1/3 tbsp melted butter.


  • 1oz (2 tbsp) Cream cheese
  • 1/2 tbsp butter
  • 1 tsp Sugar-Free Maple Syrup or Maple Extract


1 – Preheat oven to 350 degrees.

2 – Mix all of the cake ingredients together.

3 – In 1/4 cup portions, pour batter into lined cupcake pans.

4 – Bake at 350 degrees. 15-18 minutes, or until an inserted toothpick comes out clean.

5 – Cool your cupcakes on a baking rack.

6 – Tip for frosting, cream the butter and cream cheese first. Then slowly add the maple syrup until you get the desired sweetness.

7 – Let the cupcakes cool and add the frosting.

Ultimate Keto Coffee Cake from-

This will make 8 total slices of Ultimate Keto Coffee Cake, each slice coming out to 320.75 Calories, 28.01g Fats, 4.24g Net Carbs, and 12.85g Protein.

The Preparation- Base

  • Just Desserts _ Keto Desserts

    6 Eggs, Separated

  • 6 Oz. Cream Cheese
  • 1/4 Cup Erythritol
  • 1/4 tsp. Liquid Stevia
  • 2 tsp. Vanilla Extract
  • 1/4 Cup Unflavored Protein Powder
  • 1/4 tsp. Cream of Tartar


  • 1 1/2 Cup Almond Flour
  • 1 Tbsp. Cinnamon
  • 1/2 Stick Butter
  • 1/4 Cup Maple Syrup Substitute
  • 1/4 Cup Erythritol

The Execution

1 – Preheat oven to 325F. Separate eggs from egg whites,

2 – Cream erythritol with egg yolks, then add all other ingredients except for cream of tartar and egg whites and whisk together well.

3 – Whip the egg whites and cream of tartar until stiff peaks form.

4 – Fold 1/2 of the egg white mixture into the yolks and then the other half. Be relatively gentle so that the egg whites stay airy.

5 – Mix together all of the filling ingredients until a dough forms.

6 – Pour base batter into dark metal cake pan and top with half of the cinnamon filling. Push it down some if it does not sink on its own.

7- Bake for 20 minutes and then top the cake off with the rest of the filling dough.

8- Bake for an additional 20-30 minutes until a toothpick comes out clean. Let cool for 10-20 minutes before removing from the pan.

For the fall, get your pumpkin spice cheesecake! 

This makes a total of 8 servings of Keto No Bake Pumpkin Pie Cheesecake. Each serving comes out to be 267.88 Calories, 25.66g Fats, 3.06g Net Carbs, and 5.14g Protein.


Just Desserts _ Keto DessertsThe Preparation

The Crust

The Filling

  • 4 oz. Cream Cheese
  • 1/3 cup Pumpkin Puree
  • 2 tbsp. Sour Cream
  • 1/4 cup Heavy Cream
  • 3 tbsp. Butter
  • 1/4 tsp. Pumpkin Pie Spice
  • 25 drops Liquid Stevia

The Execution

1 – Mix together dry ingredients for crust, then add in butter and stevia and mix together well.

2 – Form small spheres with the dough and press into the tart pans.

3 – Combine all ingredients for the filling, then immersion blend until smooth.

4 – Spread filling into crusts, then refrigerate for at least 4 hours.


Keto Key Lime Pie from


For the Keto Graham Cracker Crust

  • 192 g almond flour or meal (both work great!)
  • 1/4-1/2 cup powdered xylitol or sweetener of choice, to taste
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 56 g melted unsalted grass-fed butter or ghee/coconut oil, as needed

For the Keto Key Lime Pie

  • 400 g avocado about 3
  • 250 g coconut cream chilled (see notes)**
  • 2 tablespoons freshly grated key lime zest
  • 80 ml freshly squeezed key lime juice to taste
  • 1/3-1/2 cup powdered xylitol or sweetener of choice, to taste
  • 1/4-1/2 teaspoon kosher salt to taste


For the Keto Graham Cracker Crust

1 – Lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don’t skip!

2 – Transfer toasted almond flour to a medium bowl, and mix in sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined, and press into an 8 or 9-inch pie dish. Allow to come to room temperature and freeze while you make the pie filling.


For the Keto Key Lime Pie

1 – Blend all the filling ingredients (starting with the lower amounts) together using an immersion blender (or high speed blender) until creamy smooth. Taste for sweetness, tanginess and seasoning and adjust accordingly. Key limes can vary a lot in taste, so start with the lower amount and add to taste (keeping in mind that the flavors will develop while chilling).

2 – Spread the key lime filling over the graham crust-lined pie and refrigerate preferably overnight (the key lime kick becomes so much better!). But if in a pickle you can always pop it in the freezer for an hour or so.

3 – Keep in the fridge for 3-4 days, and frozen for a month or two.


Ultimate Keto Crème Brûlée from

One dish comes out to be 320 Calories, 31.5 g Fat, 3.7 g Net Carbs, and 3.9 g Protein. Calories from fat: 88%.
 Prep Time 15 minutes
 Cook Time 35 minutes
 Passive Time 2 hours

Makes 6 servings

 Prep Time 15 minutes
 Cook Time 35 minutes
 Passive Time 2 hours
Just Desserts _ Keto Desserts


1- Preheat the oven to 320°F (160°C). Place 6 baking dishes in a large roasting pan. Bring a pot of water to a boil.

2 – In a medium saucepan, combine cream and 3 tbsp of erythritol.

3 – Split the vanilla bean lengthwise. Scrape its seeds into the saucepan, then add the pod. Heat gently on medium temperature just until the mixture starts to bubble a little (around 7 minutes).

4 – In the meantime, whisk the egg yolks with remaining erythritol and salt. Use a large mixing bowl and an electric mixer. Mix until the mixture gets pale yellow.

5 – Start adding the hot cream mixture into the yolk mixture. It might be best to use a ladle. You want to prevent the eggs from curdling, that’s why you need to add only a small amount of cream at first and whisk to combine. Next, add two ladles of cream mixture, one at a time, and whisk after each addition. Continue in the same manner, until you mix in all the remaining cream mixture.

6 – Strain through a fine sieve into a large cup. You want to get rid of the vanilla pod and any bits of cooked egg, but try to force the vanilla seeds through the sieve

7 – Pour custard into baking dishes. Place the roasting pan in the oven.

8 – Pour enough boiling water in the pan to come halfway up the sides of the dishes.

9 – Bake until custards are set (around 35 minutes). When shaken, they should tremble slightly in the middle. Don’t let them get too firm.

10 – Remove dishes from hot water and let them cool on a wired rack for up to 30 minutes. Then, cover them with a foil and place them in the fridge for at least 2 hours (overnight is best).

11 – Before serving, sprinkle about ½ tbsp of powdered erythritol over each creme brulee. Use a blow torch to caramelize it. Erythritol will not caramelize as well as sugar, but it will do the job well enough to offer a similarly crispy experience

12 – If you don’t own a torch, you can use a broiler, but watch really closely for when the topping is melted. It is advised that you put the creme brulees in a freezer for 15 minutes prior to caramelizing, to make sure the custards remain cold after “bruleeing.”

13 – Let the creme brulee sit for a couple of minutes before serving. Enjoy every bit of it!

I hope you enjoy these low-carb high-fat recipes while on your weight loss journey.