Keto Desserts without Eggs

Keto Desserts without Eggs

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Check out these delicious keto, awesomely eggless, seriously sugar-free desserts. They are made without eggs. These keto desserts without eggs are great desserts for your family and friends.

Keto desserts without Eggs

1.Pumpkin  Chocolate Chip Cookies

Peppered with rich dark chocolate, these nut-free, egg-free Pumpkin Chocolate Chip Cookies are crispy on the outside and have an incredible crumb on the inside. 

Ingredients

Serves: 18cookies

  • ¼ cup coconut flour
  • ¼ cup arrowroot powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon Celtic sea salt
  • ½ teaspoon baking soda
  • Half cup salted butter, cold, cut into 12 pieces
  • ¼ cup canned pumpkin puree
  • ¼ cup honey
  • ½ cup of chocolate chips
Instructions
  • In a food processor, combine flours, pumpkin pie spice, salt, and baking soda.
  • Pulse in butter, pumpkin, and honey until dough forms.
  • Remove blade from food processor and stir in chocolate chips by hand.
  • Scoop dough one level tablespoon at a time onto a parchment paper-lined baking sheet.
  • Press balls of dough down firmly.
  • Bake at 350°F for 10-15 minutes.
  • Cool for 1 hour on a baking sheet (do not handle prior or cookies will break)
  • Serve.
2. Indian keto coconut bars

Coconut Barfi/ Coconut bar. A barfi is nothing but dense milk-based sweet confectionery from India, a type of sweet. Coconut barfi is a traditional Indian sweet prepared in almost all parts of India. It is very easy to make and just needs a few ingredients.

Ingredients- 

  • 1 3/4 cups shredded unsweetened coconut 
  • 1 1/3 cup unsweetened coconut milk 
  • 100g ghee 
  • 4 tbsp Erythritol 
  • 1 tsp cardamom powder/ elaichi powder
  • 10-20 saffron threads
  • Optional: top with chopped almonds

 

Instructions-
  • Mix the shredded coconut with 300 ml (1 1/4 cup/ 10.1 fl oz) of coconut milk in a bowl. Keep this mixture aside for 30 minutes.
  •  Add the leftover 20 ml (0.7 fl oz) coconut milk; add the saffron threads and the erythritol. Mix it properly for the sugar to dissolve.
  • Post 30 minutes, heat a wok and melt the ghee in it. Add the coconut mixture, and keep mixing ensuring the flame is low and the mixture does not stick to the surface. Keep mixing for 5-7 minutes.
  • Put the Elaichi / cardamom powder and cook the mixture for another 5 minutes.
  • Take a baking tray/ barfi tray (I used a 16 cm/6.3-inch square baking tray), butter it, and spread the mixture evenly, up to 1 cm thick. Freeze it for 2 to 2 1/2 hours.
  • Dice small squares according to your own liking and the barfi is ready. Refrigerate for up to 5 days or if too soft, freeze for up to 3 months.

 

Nutrition Info-

  • Calories- 130
  • Fat- 12.1g
  • Carbs- 2.9g
  • Protein- 2.2g

 

 

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3. Vegan keto cupcakes-

Vegan, vegetarian, or omnivorous, these vegan keto cupcakes are ultimate if you fancy a high-fat, low-carb keto dessert. These keto cupcakes are without eggs and a great option for vegetarian keto dieters.

Ingredients-
  • 1/4 cup ripe avocado – mashed
  • 1/4 cup coconut oil
  • 1/2 cup coconut flour
  • 1/2 cup cocoa powder
  • 5 oz erythritol
  • 1/16 tsp stevia extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup hot water
  • 1/2 tbsp instant coffee – caffeinated or decaf
  • 1/2 cup 90% dark chocolate – vegan, chopped
Instructions
  • Preheat the oven to 350°F (175°C) and place cupcake baking cups into cupcake molds.
  • In a medium bowl, merge avocado and coconut oil.
  • Adjoin coconut flour, cocoa powder, erythritol, stevia, baking soda, and salt. Dissolve instant coffee in hot water. Pour it into the cupcake mixture and mix well.
  • Overlap in chopped chocolate. Distribute into 12 cupcake baking cups. Bake for approximately 25 minutes.
  • Let cool on a wire rack. Cupcakes will be crumbly when warm but should become firm once cooled. Try topping the cupcakes with this avocado mousse. Enjoy the vegan keto dessert!

Nutrition Info- 

  • Calories- 128
  • Fat- 11.3g
  • Carbs- 7g
  • Protein- 2.7g

 

 

4.   4-ingredient keto cookie bars

Keto fat bomb cookie bars that don’t need to chill A keto fat bomb that you can eat in one go! Only  2 grams of net carbs and loaded with keto nutrients. Also contains low net carbs per keto cookie bar. 

Ingredients

  • ¾ cup coconut butter
  • ¼ cup unsweetened apple sauce
  • ¼ teaspoon grey sea salt
  • 1 ¼ cup raw sesame seeds

Optional

  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 5-10 drops alcohol-free stevia
Instructions
  • Preheat oven to 350F and set aside a 16-count silicone baking mold sheet. You could use small muffin silicon molds, too.
  • Adjoin coconut butter, applesauce, and sea salt to a large bowl. If you’ve chosen to use the optional ingredients, add them now. Stir until completely combined.
  • Drop-in sesame seeds and stir to coat.
  • Depress mixture into prepared sheet.
  • Prepare in the preheated oven for 10-15 minutes, until tops brown. Detach from the oven, keep in the molds, and allow to cool for 20 minutes. Then, shift to the freezer for another 20 minutes to firm up.
  • Can be stored at room temperature.

Nutrition Info

  • Calories-120
  • Fat-11g
  • Carbs- 4.89g
  • Protein- 2.4g

 

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5. Keto Mug Cake

This one serving keto mug cake recipe is so soft, ultimate, and ultra chocolatey! Mug cakes are easy and delectable choices for keto desserts. These keto dessert recipes without eggs you will definitely love!

Ingredients
  • 1/3 cup almonds  
  • 1 tbsp + 2 tsp cocoa powder
  • 1 tbsp granulated erythritol or sugar or sweetener of choice
  • pinch stevia, or additional 2 tsp sugar
  • 1/8 tsp salt
  • 1/4 tsp baking powder
  • 3 tbsp milk of choice
  • 1/4 tsp pure vanilla extract
  • optional chocolate chips or sugar-free chocolate chips
Instructions
  • *If using almonds, grind them in a blender or food processor to achieve a flour-like consistency. It will be coarser than if you use almond flour.
  • Combine all ingredients in a greased ramekin or small mug. Either bake in a preheated 350F oven for about 10 minutes or cook in the microwave. If microwaving, time will vary depending on wattage and desired gooeyness. I started with 30 seconds, then added two 15-second intervals after that. The cake will look a bit gooey when it comes out, and it firms up as it cools. But there’s no need to wait for it to firm up too much – this cake is meant to be eaten straight from the mug!

Nutrition Info-

  • Calories- 195
  • Carbs- 9.8g
  • Fat- 16.6g
  • Protein- 7.7g

 

6. Vegan keto protein brownies-

These protein bars are actually really effortless to make, and are fudgy and dense, and delicious, like all good brownies. They’re also grain-free, gluten-free, sugar-free, soy-free.

Ingredients
  • 1 1/2 cups warm water
  • 1/2 cup peanut butter
  • 2 scoops (~90g) Vega Sport chocolate protein powder
  • 1/4 cup cocoa powder
  • 1/4 cup Swerve, or another granulated sugar substitute
  • 2 tbsp coconut flour
  • 2 tsp baking powder
Instructions
  • Preheat the oven to 350F and grease your pan (or just use a silicone one!).
  • In a bowl, merge warm water, peanut butter, and Swerve.
  • In a separate bowl, sift together protein powder, cocoa, coconut flour, and baking powder.
  • Mix the dry ingredients into the wet. A thick batter that has the texture of frosting will form.
  • Scoop the batter into the pan, smooth the surface and bake for about 40-45 minutes, until a knife comes out pretty clean when inserted. Be sure to adjust the time for different pans, as mentioned in the notes above!
  • Let cool, slice, and enjoy!
Nutrition Info
  • Calories: 157
  • Fat: 9.1g
  • Carbs: 4.2g net
  • Protein: 12.5g
  • Fiber: 3.9g

We love these recipes, and know you will too! Get yourself started today and Stay tuned for more such keto weight loss journeys, health content, and recipes! Also, don’t forget to follow us on Instagram for the daily dose of the Keto Lifestyle!

 

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