The human diet is becoming more and more diverse. Not only are people practising making their own produce, like learning how to grow jalapeños and all kinds of exotic fruits, but they’re also now aligning their diet with cutting out certain foods, such as dairy. If you practice any type of alternative diet, you might have heard of the vegan keto. It’s fairly restrictive and desserts can be hard to find. So today, we’re sharing the best vegan, keto, low-carb dessert recipes that anyone can enjoy, whether you follow this diet or not.

1 – No-bake cookie dough bars

This no-bake dessert is gluten-free, vegan-friendly and delicious. Only five ingredients are needed to bake these, with minimal equipment. This recipe uses almond flour, which is a great alternative for those who like to eat low-carb meals. With almond flour, you can make a variety of desserts and snacks, including brownies and cupcakes.

Difficulty: Easy
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8

Ingredients:

• 96g organic almond flour
• 2 tbsp coconut flour
• 64g smooth peanut butter
• 2 tbsp sugar-free maple syrup
• 43g chocolate chips
• 85g dark chocolate
• 2 tbsp unsalted soft peanut butter

Instructions:

1. Microwave the smooth peanut butter for 30 seconds until runny and set aside.
2. Add all dry ingredients to a dish and mix: almond flour, coconut flour and chocolate chips.
3. Mix the cookie dough with the runny peanut butter and pour it into a lined loaf tin, and put it in the freezer while doing the next step.
4. In a bowl, melt together the dark chocolate and unsalted peanut butter for 30 seconds in a microwave.
5. Remove the mixture from the freezer.
6. Drizzle the chocolate and nut butter on top and then freeze for another 15 minutes.
7. Once set, cut it into eight equal-sized bars.

2 – Vegan keto coffee and cacao doughnuts

These coffee and cacao doughnuts are a yummy post-dinner treat. Or enjoy them for breakfast. They are low-carb and sugar-free, yet deliciously creamy with dark chocolate.

Difficulty: Medium
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 6

Ingredients:

• 118ml vegan milk
• 1 tsp vanilla extract
• One brewed espresso
• 2 tsp liquid sweetener
• 80ml melted coconut oil
• 64g almond meal
• 43g cocoa powder
• 32g psyllium husk
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 150g unsweetened dark chocolate

Instructions:

1. Pre-heat your oven to 180ºC.
2. In a medium bowl, combine all wet ingredients: milk, vanilla extract, espresso, liquid sweetener, and coconut oil.
3. Then, add the dry ingredients to the same bowl: almond meal, cocoa powder, psyllium husk, baking powder, baking soda and salt.
4. Use coconut oil to oil a doughnut tin empty the mixture into each hole.
5. Bake for up to 20 minutes (15 minutes minimum).
6. Allow the doughnuts to cool and melt the dark chocolate in the microwave for up to 2 minutes.
7. Dip each doughnut into the melted chocolate to finish and serve.

3 – Flourless chocolate cake

Flourless desserts are an excellent option for the keto diet. This flourless chocolate cake is rich, dark, and the perfect after-dinner treat.

Difficulty: Easy
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 15

Ingredients:

• 128g unsweetened dark chocolate
• 64g dairy-free butter
• 96g granulated sweetener
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 tsp espresso powder
• 3 tbsp flax seeds
• 3 tbsp water
• 64g cocoa powder
• 250ml coconut milk
• 150g dark chocolate chips

Instructions:

1. Pre-heat the oven to 180ºC and line a cake tin with greased paper.
2. Melt the chocolate and butter and whisk until thoroughly combined.
3. Make your vegan eggs by mixing the flaxseed and water. The mixture will take 10 minutes to thicken.
4. Add the granulated sweetener, vanilla extract, espresso powder and flax eggs to the melted chocolate and butter mixture and combine.
5. Slowly add the cocoa powder and mix until there are no lumps.
6. Pour the mix into the tin and cook for 25 to 30 minutes.
7. Cool the cake on a rack for at least one hour before slicing.

Tip: Serve the cake warm for the most delicious soft flourless cake. Twenty seconds in the microwave is the perfect timing.

4 – Vegan keto cupcakes

Chocolate cupcakes are always an easy favourite. These cupcakes are a low-carb, refined-sugar-free, and easy option for a vegan bake.

Difficulty: Easy
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 12

Ingredients:

• ½ an avocado, mashed
• 65ml coconut oil
• 64g coconut flour
• 64g cocoa powder
• 118g granulated sweetener
• 1 tsp baking soda
• ½ tsp salt
• 175ml hot water
• ½ tbsp coffee granules
• 64g 90% dark chocolate

Instructions:

1. Line the cupcake tin with cases and pre-heat the oven to 180ºC.
2. Cut up the avocado in a cup and mix in the coconut oil until smooth.
3. Add this and the dry ingredients and mix well: coconut flour, cocoa powder, granulated sweetener, baking soda and salt.
4. Create an espresso by mixing the coffee granules with hot water and combine this with the cupcake mixture.
5. Fold in the chocolate in chunks and distribute the mixture between 12 cupcakes cases.
6. Bake the cupcakes for 25 minutes.
7. Cool the cupcakes on a cooling rack.

Tip: For extra flavour or texture, top the cupcakes with mashed avocado.

5 – Coconut milk ice cream

If a cold dessert is your favourite, this coconut milk ice cream is perfect. The flavour isn’t too sweet, and the ingredients are sugar-free. Vegan ice cream can be challenging to find, so this is an easy, 5-ingredient, low-carb dessert for you to follow at home.

Difficulty: Easy
Prep time: 10 minutes
Cook time: up to 6 hours
Servings: 5

Ingredients:

• One tin full-fat coconut milk
• One tin coconut cream
• 100ml liquid sweetener
• 1 tbsp vanilla extract
• ½ tsp salt

Instructions:

1. Add the coconut milk, liquid sweetener and vanilla extract to a blender and mix until combined.
2. Follow this by adding the coconut cream and salt and blend further.
3. Put the mixed ingredients into an ice cream maker and leave it to blend for 40 minutes.
4. When it reaches a soft-serve ice cream texture, pour the mixture into a tub and freeze for 5 hours.

Tip: Add a few drops of liquid sweetener or more vanilla extract to the mixture before freezing for added sweetness.

6 – Sugar-free chocolate fudge popsicles

For those who love a cold chocolate dessert, these sugar-free popsicles are a great option. For extra crunch or flavour, you can add additional chocolate chips or fudge inside. Great for children and adults alike.

Difficulty: Medium
Prep time: 5 minutes
Cook time: up to 9 hours
Servings: 10

Ingredients:

• One tin coconut cream
• 175ml almond milk
• 3 tbsp unsweetened cocoa powder
• 220g baking chocolate powder
• ½ tsp liquid sweetener
• 1 tsp vanilla extract

Instructions:

1. Add the coconut cream, almond milk and cocoa powder to a saucepan and heat while mixing.
2. Slowly add the baking chocolate powder to the saucepan until mix until thoroughly combined.
3. Take the mixture off of the stove and add the liquid sweetener and vanilla extract.
4. Pour the mixture into popsicle moulds and freeze for at least 30 minutes.

7 – Vegan keto lemon cake

Lemon cake is a favourite for spring and summer parties. This recipe results in a soft, zingy and cheerful lemon cake. The ingredients are low-carb and contain no animal-derived ingredients, making it a great one to enjoy for those on a vegan keto diet.

Difficulty: Medium
Prep time: 30 minutes
Cook time: 25 minutes
Servings: 12

Ingredients (for the cake):

• 236g almond flour
• 43g coconut flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• ¼ tsp salt
• 125g unsweetened almond milk
• 4 tbsp flax seed
• 4 tbsp water
• 40g granulated sweetener
• 150ml melted coconut oil
• 1 tbsp of vanilla extract
• 1 tbsp of lemon extract
• 3 tbsp of pure lemon juice
• ½ tbsp of lemon zest

Ingredients (for the topping):

• 43g dairy-free butter
• 190g dairy-free cream cheese
• 250ml liquid sweetener
• 1 tsp vanilla extract
• ½ tsp pure lemon extract
• 1 tsp lemon zest
• 2 tbsp almond milk
• A few lemon slices

Instructions:

1. Line two 8-inch cake trays and pre-heat the oven to 180ºC.
2. Mix all dry ingredients well in a bowl of choice: almond flour, coconut flour, baking powder, bicarbonate of soda and salt.
3. Create the vegan eggs by mixing the flaxseed and water in a cup. Let this thicken for 10 minutes.
4. In a different bowl, stir together the almond milk, flax eggs, coconut oil, granulated sweetener, vanilla extract, lemon extract, lemon juice and lemon zest.
5. Add all ingredients to the same bowl and mix well to make the lemon loaf mixture.
6. Pour an equal amount of mixture into each cake tray and bake for 22 minutes each.
7. Once cooked, allow the lemon cakes to cool whilst making the topping.
8. Beat the dairy-free butter for 2 minutes, and then add the dairy-free cream cheese. Mix well for a further 3 minutes.
9. Add the sweetener, vanilla extract, lemon extract, lemon zest, and almond flour to the mixture and beat for a further 2 minutes.
10. Chill the lemon topping mixture in the fridge for 30 minutes, or until the lemon cake is cool.
11. Add one cake to a stand and top with a layer of the lemon topping before adding the second cake on top and adding the remaining frosting mixture.
12. For decoration and an added lemon taste, top the cake with lemon slices before serving.

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