10 Easy No-Bake Keto Desserts To Try Out This Week

Keto desserts are a healthy choice to make when on a keto diet. This is because some people tend to think to go on a diet is more or less a restriction. However, this is not so true, just that you have to make healthy (no-bake) dessert choices.

I know it sounds a bit contradictory- keto diet and desserts, there are healthy keto desserts you can have and will help you lose weight. Many thanks to the numerous keto-friendly ingredients on the market. Now you can have a piece of cheesecake without fear of adding a few pounds.

If you are on a keto diet and you have been wondering how you are going to satisfy your sweet tooth, don’t stress!. Feel free to try any of these deliciously easy keto desserts for your family and friends.

What’s more? On days when you feel too stressed to go for the oven, these desserts do not require baking. I bet these amazing no-bake keto desserts will blow your mind!



10 No-Bake Easy Keto Desserts To Try Out This Week


1. Peanut Butter Fluff Fat Bombs


  • 1/2 cup of heavy whipping cream. You can use a cup of whipped cream.
  • 1/2 teaspoon of vanilla
  • 5 tablespoons of Confectioners
  • 1/2 square of unsweetened chocolate- optional
  • 4 oz of softened cream cheese
  • 2 quarter tablespoons of natural peanut butter


  • Mix the heavy whipping cream in a bowl until it doubles in size.
  • In another bowl, combine natural peanut butter, swerve, softened cream cheese, and vanilla.
  • Beat (with a mixer) until smooth, creamy and fluffy.
  • Pour the beaten whipping cream into the bowl containing peanut butter and other ingredients.
  • Mix thoroughly until it is fully mixed and smooth.
  • Top with grated unsweetened chocolate and pop into the refrigerator overnight.
  • Yum!


2. Keto No-Bake Cookies


  • 1 tablespoon of cocoa powder- optional
  • 2 tablespoons of real butter
  • 2/3 cup of peanut butter or any nut butter of choice.
  • 1 cup of unsweetened natural shredded coconut
  • 4 drops of vanilla stevia. You may use any sweetener of choice. If using a type of granulated sugar, add it to the butter before you melt in the microwave.


  • Melt butter in a microwave until fully melted.
  • Now gently stir in peanut butter until smooth and add cocoa powder (if using).
  • Add stevia and shredded coconut and give it another good stir.
  • Scoop onto a sheet pan and transfer it into the freezer. Let it freeze for 10-20 minutes.
  • Serve and enjoy!

Note: Keep refrigerated in a Ziploc bag because if you leave them out for too long, they will be sticky.


3. Cheese Mouse And Berries


  • 8 ounces of mascarpone cheese
  • 1 pint of berries- you can use half blueberries and half strawberries
  • 1 cup of whipping cream
  • 3/4 teaspoon of vanilla stevia drops


  • Mix cream, mascarpone cheese, and sweetener together in a large mixing bowl until well combined.
  • Pipe into cups and top with berries.


4. Peanut Butter Chocolate Bars




For the bars:

  • 2 oz of butter
  • 3/4 cup of almond butter
  • 1/2 cup of peanut butter
  • 1/4 cup of icing sugar
  • Half a cup of sugar-free chocolate chips- optional


  • Combine all the ingredients for the bars and mix them thoroughly.
  • Transfer and spread into a small 6-inch pan.
  • On the side, melt the chocolate chips in a microwave for about 30 seconds or until well melted and give it a stir.
  • Sprinkle the topping over the bars and refrigerate for 2 hours until the bar gets thick.
  • Serve and enjoy!

Note: You can keep the leftovers refrigerated because it gets better that way.


5. Keto Cheesecake


For the cheesecake filling

For Ganache

  • 1/2 cup of heavy whipping cream
  • 2 oz of unsweetened bakers chocolate
  • A splash of water


For filling:

  • Use a hand mixer to mix heavy whipping cream, erythritol, cheese, and sour cream together.
  • Now transfer the mix into cupcake molds and pop into the fridge for 3 hours or into the freezer for 2 hours.

For ganache:

  • Melt the chocolate in the microwave, add heavy whipping cream and mix well.
  • Add a splash of water and mix until you get a liquidy-thick consistency.
  • Pour over the frozen cheesecakes, serve and enjoy!


6. Keto Chocolate Truffles


For Ganache:

  • 1 ounce of heavy cream
  • 1 tablespoon of butter
  • 3 ounces of unsweetened baking chocolate
  • 2 tablespoons of swerve confectioners
  • 1/2 teaspoon of smoked chipotle powder
  • 2 drops of stevia glycerite

To Coat:

  • 2 teaspoons of unsweetened cocoa powder
  • 1 teaspoon of swerve confectioners
  • 1/2 teaspoon of smoked chipotle powder


  • Melt chocolate in a double boiler while you stir.
  • Add butter, cream, chili powder, and swerve confectioners and mix well until combined.
  • Remove double boiler from heat and stir for about 10 seconds. Now place into the refrigerator for an hour or until it solidifies.
  • Using a spoon, scoop the ganache to form nine small balls and roll ganache lightly into the coating powder.
  • Keep refrigerated.


7. Irish Cream Cheesecake


For Crust:

  • 3/4 cup of almond flour
  • 3 tablespoons of butter
  • 2 tablespoons of low-carb sweetener
  • 2 and a half tablespoons of cocoa

For Filling:

  • 3 tablespoons of butter
  • 8 ounces of cream cheese
  • 3 tablespoons of cocoa
  • 2 tablespoons of vanilla extract
  • 2 teaspoons of hot water
  • 1/3 cup of low-carb sweetener
  • 1/2 cup of low–carb Irish cream
  • 2 tablespoons of powdered low-carb sweetener
  • 1 teaspoon of grass-fed gelatin
  • 2 teaspoons of cold water
  • 1 cup of heavy whipping cream


For the crust:

  • Combine the almond flour, sweetener and cocoa in a small bowl and add melted butter.
  • Divide the crust between eight 4 ounce dessert cups and press to form a crust at the bottom of each cup.

For the filling:

  • Melt butter and cream cheese in an oven-proof mixing bowl for one minute on high heat.
  • Mix in the cocoa, vanilla extract, sweetener, and Irish cream gently with an electric hand mixer until smooth and set aside.
  • In another mixing bowl, combine sweetener and heavy cream and whip until soft peaks form.
  • Dissolve gelatin in a cup of cold water. You can use hot water to make it faster.
  • Continue whipping the heavy cream while you add the dissolved gelatin slowly.
  • When stiff, gently fold whipped cream into the cream and cheese mix.
  • Scoop or pipe the mixture into dessert cups or dishes.
  • Refrigerate for at least 2 hours and garnish with grated chocolate or whipped cream if preferred.
  • Yum!


8. Grasshopper Pie





  • 3 1/2 tablespoons of melted butter
  • 5 tablespoons of cocoa powder
  • 1 1/4 cup of almond flour
  • 5 tablespoons of swerve sweetener


  • 1/2 cup of chopped fresh mint leaves
  • 3 tablespoons of water or vodka
  • 4 large egg yolks
  • 1/2 cup of powdered swerve sweetener
  • 1/2 teaspoon of peppermint extract
  • 2 teaspoons of grass-fed gelatin
  • 2 1/2 cups of cream- divided
  • 1 drop of green gel food coloring- optional


  • To make the crust, whisk cocoa powder, almond flour, and sweetener together in a medium-sized bowl.
  • Add melted butter and stir till it mixes well.
  • Pour and press into the bottom and sides of a 9-inch ceramic pie glass.
  • Transfer into the freezer and refrigerate until the filling is ready.
  • For the filling, place a medium-sized saucepan over medium heat.
  • Pour a cup and half of cream, add mint leaves and bring to a simmer.
  • Remove from heat, place lid over and let it steep for 30 minutes.
  • To remove the mint leaves, pass the mixture through a fine mesh into a bowl and set aside.
  • In the saucepan, mix gelatin with either water or vodka and leave it to turn to gel.
  • Add the strained mint and cream extract and return to medium heat and mix until gelatin is dissolved and slightly hot.
  • In a separate mixing bowl, whisk powdered sweetener and egg yolks together and slowly add a cup of hot cream.
  • Now whisk the egg yolks into the hot cream until the mixture thickens slightly.
  • Remove from heat and add the green food coloring (if using).
  • Refrigerate until it cools and has a thick pudding-like consistency. This should take about an hour but remember to whisk occasionally to avoid clumps.
  • On the side, beat the remaining cream to stiff peaks and gently fold in the mint mixture to combine.
  • Pour over the prepared crust and refrigerate for 3 hours until set.
  • Garnish with chocolate shavings or as desired.


9. Easy Berry Lemon Cream Parfait




For Granola Nut Topping:

  • 1 teaspoon of swerve sweetener
  • 10 dry-roasted or toasted almonds
  • A quarter teaspoon of cinnamon
  • 1 tablespoon of unsweetened shredded coconut

For Fruit Compote:

  • 1 tablespoon of lemon juice
  • 1 tablespoon of berry jam
  • 2/3 cup of fresh or frozen blueberries. If using frozen berries, be sure to defrost them.
  • 1 teaspoon of vanilla extract
  • 1/2 tablespoon of sweetener of choice

For Cream:

  • 4 tablespoons of whipped cream
  • Few drops of stevia


  • In a small food processor, add all the ingredients for the granola nut toppings and pulse until a coarse large grain texture forms. Pour into a bowl and set aside.
  • In another medium-sized mixing bowl, combine all the fruit compote ingredients and stir until berries are coated. Ensure that the jam turns into a syrup-like texture.
  • Pour some of the fruit compotes to the bottoms of 2 dessert bowl, add a layer of some whipped cream and layer with another fruit compote.
  • Add a little whipped cream and sprinkle the granola toppings over top.
  • Serve and enjoy!


10. Pina Colada Fat Bombs


  • 3 teaspoons of erythritol
  • 2 teaspoons of pineapple essence
  • 1/2 cup of coconut cream
  • 1/2 cup of boiling water
  • 2 tablespoons of gelatin
  • 1 teaspoon of rum essence


  • Pour gelatin and erythritol into the boiling water to dissolve and add the pineapple essence. Set aside to cool for 5 minutes.
  • Add the coconut cream and rum extract and stir for another 2 minutes.
  • Transfer into silicon molds and leave it to sit for about an hour. The setting time may vary based on the type of mold you are using.
  • When set, remove from the mold and keep refrigerated.




I know you feel good knowing there are healthy choices of keto desserts you can make. However, it is best to note that too much of a good thing can be bad! Yes, I said that!

This means that you should eat these desserts in moderation so as not to ruin the aim which is weight loss.

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