Form dough into about 1½-inch
Total fat 9g
balls and set them on the baking
Total carbohydrates 3g
sheet. Flatten slightly.
Fiber 2g; Net carbs 2g
Protein 4g
Bake for about 15 minutes until the
edges are lightly golden.
Allow to cool completely before
serving.
62 KETO SWEET TREATS
ALMOND RICOTTA
COOKIES
PREP TIME 10 MINUTES | COOK TIME 15-18 MINUTES | MAKES 24
2 cups almond flour
Directions
1 teaspoon baking
Preheat oven to 350°F. Line a
powder
baking sheet with parchment
½ teaspoon baking
paper.
soda
Mix together the wet ingredients.
½ finely chopped
almonds
In a separate bowl, combine all
of the dry ingredients. Slowly add
½ cup butter
the dry ingredients to the wet
2/3 cup monk fruit
ingredients until a dough forms.
sweetener
Drop spoonfuls of cookie dough
1 egg
onto the baking sheet.
2/3 cup full fat ricotta
Bake for 15 to 18 minutes until
cheese
lightly browned.
1 teaspoon almond
extract
Allow to cool completely before
serving.
Calories per serving 105
Total fat 9g
Total carbohydrates 2g
Fiber 1g; Net carbs 1g
Protein 3g
COOKIES 63
64 KETO SWEET TREATS
COCONUT
MACAROONS
PREP TIME 15 MINUTES | COOK TIME 8 MINUTES | MAKES 10
¼ cup superfine
Directions
almond flour
Preheat oven to 400°F. Line a
½ cup shredded
baking sheet with parchment
unsweetened coconut
paper.
2 tablespoons monk
In a bowl mix almond flour,
fruit sweetener
shredded coconut, salt and monk
½ tablespoon almond
fruit sweetener.
extract
Melt coconut oil in a saucepan
1 tablespoon coconut
over a medium heat. Remove from
oil
heat and add almond extract.
3 egg whites
Slowly add the melted coconut oil
⅛ teaspoon salt
to the flour mixture. Mix until well combined.
Calories per serving 50
In a separate bowl, whisk the egg
Total fat 4g
Total carbohydrates 1g
whites until stiff peaks form.
Fiber 1g; Net carbs 1g
Protein 2g
Fold the egg whites into the flour
mixture slowly, making sure not to
over mix.
Drop spoonfuls of the mixture
onto the cookie sheet. Bake for 8
minutes or until golden brown.
Allow to cool before removing from
the baking sheet.
COOKIES 65
CHOCOLATE
ALMOND BUTTER
NO-BAKE COOKIES
PREP TIME 10 MINUTES | MAKES 10
½ cup creamy almond
Directions
butter
Line a baking sheet with
3 tablespoons cream
parchment paper.
cheese, softened
Combine the almond butter and
2 tablespoons salted
cream cheese in a large bowl. Mix
butter, melted
until smooth.
1 teaspoon vanilla
extract
Add butter, vanilla extract, cocoa
powder and Confectioners Swerve.
2 tablespoons
Mix until well combined.
unsweetened cocoa
powder
Using a rubber spatula, fold in the
2 tablespoons
coconut and chopped almonds.
Confectioners Swerve
Drop 1½-2-inch spoonfuls onto the
¾ cup unsweetened
baking sheet.
shredded coconut
Chill for 10 minutes in freezer
½ cup chopped
before serving.
almonds
Calories per serving 185
Total fat 17g
Total carbohydrates 9g
Fiber 4g; Net carbs 5g
Protein 5g
66 KETO SWEET TREATS
COCONUT
ALMOND CRISPS
PREP TIME 10 MINUTES | COOK TIME 8-12 MINUTES | MAKES 12
¼ cup butter
Directions
⅓ cup monk fruit
Move oven rack to top of oven
sweetener
and preheat oven to 350°F. Line
2 teaspoons sugar free
2 baking sheets with parchment
maple syrup
paper.
¼ teaspoon arrowroot
Combine butter, monk fruit
powder
sweetener, and maple syrup in
a saucepan over medium heat.
¼ cup superfine
Stir frequently, until sweetner is
almond flour
dissolved and bubbles start to
6 tablespoons
appear.
unsweetened
Remove from heat and add
shredded coconut
arrowroot powder. Whisk
½ teaspoon vanilla
vigorously to combine. Stir in
extract
almond meal, shredded coconut
and vanilla extract.
Calories per serving 72
Drop teaspoons of batter onto the
Total fat 7g
baking sheets. Press the cookies
Total carbohydrates 2g
down with the bottom of a cup to
Fiber 1g; Net carbs 1g
flatten slightly.
Protein 1g
Bake for 8 to 12 minutes, one
sheet at a time, until the cookies
have spread and the edges are
dark golden.
Allow to cool completely and
harden on baking sheet.
Store in an airtight container.
COOKIES 67
68 KETO SWEET TREATS
CHOCOLATE
ALMOND BUTTER
BACON COOKIES
PREP TIME 15 MINUTES | COOK TIME 10 MINUTES | MAKES 12
6 slices bacon
Directions
1 cup chunky almond
Preheat oven to 350°F. Line a
butter
baking sheet with parchment
1 cup golden monk
paper.
fruit sweetener
Cook bacon until crispy, crumble
1 large egg
and set aside.
½ cup unsweetened
In a large mixing bowl, combine
organic cocoa powder
egg, almond butter, and monk fruit
1 ½ teaspoons vanilla
sweetener.
extract
Add cocoa powder, baking soda,
1 teaspoon baking
bacon crumbles, and vanilla
soda
extract, mixing until well combined.
With your hands form the dough
Calories per serving 199
into 12 equal-sized balls.
Total fat 17g
Total carbohydrates 7g
Place each ball on the baking
Fiber 2g; Net
carbs 2g
Protein 8g
sheet and flatten slightly.
Bake for 10 minutes.
Allow to cool completely before
serving.
COOKIES 69
ALMOND MERINGUE
COOKIES
PREP TIME 10 MINUTES | COOK TIME 40 MINUTES | MAKES 10
4 large egg whites
Directions
¼ teaspoon cream of
Preheat oven to 210°F. Line a
tartar
baking sheet with parchment
½ teaspoon almond
paper.
extract
Pour egg whites into a bowl and
3 tablespoons
add the cream of tartar.
confectioners Swerve
Whisk the egg whites with an
⅛ teaspoon salt
electric mixer until frothy.
3 tablespoons
Add almond extract, salt, and half
arrowroot powder
of the Confectioners Swerve.
Sliced almonds
Mix on high and slowly add
(optional)
the Confectioners Swerve and
arrowroot powder slowly. Continue
to mix until the meringue mixture
Calories per serving 10
begins to form and pulls away
Total fat 0g
from the sides of the bowl.
Total carbohydrates 5g
Spoon 18 circles onto the baking
Fiber 0g; Net carbs 5g
Protein 1g
sheet.
Bake for 20 minutes.
Remove from oven and gently top
with sliced almonds. Return to the
oven and bake for an additional 20
minutes.
Allow to cool before removing from
baking sheet.
70 KETO SWEET TREATS
PEANUT BUTTER
COOKIES
PREP TIME 10 MINUTES | COOK TIME 10 MINUTES | MAKES 24
1 cup creamy peanut
Directions
butter
Preheat oven to 350°F. Line a
⅓ cup granulated
baking sheet with parchment.
monk fruit sweetener
Combine peanut butter, monk fruit
½ teaspoon baking
sweetener, baking soda and egg
soda
with an electric mixer. Add the
1 large egg
peanuts and mix well.
⅓ cup chopped
Roll the dough into 1½-inch balls
peanuts
and place them on the baking
Pinch of salt
sheet. Press down gently with a
fork in one direction, and then the
opposite direction.
Calories per serving 78
Total fat 7g
Bake for 8 to 10 minutes until the
Total carbohydrates 3g
bottoms begin to brown. Let the
Fiber 1g; Net carbs 2g
Protein 4g
cookies cool for 5 minutes on the
baking sheet before moving to a
cooling rack.
Bake in batches of 12 until you
have used all the dough (keep the
dough in the refrigerator between
batches).
Store in an airtight container and
keep refrigerated.
COOKIES 71
72 KETO SWEET TREATS
PECAN SANDIES
PREP TIME 10 MINUTES | COOK TIME 15 MINUTES | SERVES 24
¾ cup almond flour
Directions
¼ cup coconut flour
Combine dry ingredients, mixing until 1 large egg
well combined.
4 tablespoons butter,
In a separate bowl add melted butter melted
and vanilla extract. Slowly add half of the dry ingredients and mix using an ½ cup granulated
electric mixer.
Swerve
Add the egg and the remaining dry
1 teaspoon vanilla
ingredients. Continue to mix until well extract
combined.
½ teaspoon baking
Fold in the crushed pecans until
powder
dispersed evenly throughout the
batter.
¼ teaspoon arrowroot
powder
Pour the dough onto a large piece of parchment paper. Form the dough into ⅓ cup crushed pecans
a log and roll it up with the parchment paper. Freeze for 30 minutes.
Calories per serving 50
Preheat the oven to 350°F. Line a
Total fat 4g
baking sheet with parchment paper.
Total carbohydrates 7g
Remove from the freezer and slice
Fiber 1g; Net carbs 6g
into ¼-inch thick cookies.
Protein 1g
Bake for 15 minutes or until golden
brown.
Allow to cool for at least 20 minutes before handling to prevent the cookies from falling apart.
Store in an airtight container for up to 10 days.
COOKIES 73
VANILLA SHORTBREAD
COOKIES
PREP TIME 10 MINUTES | COOK TIME 15 MINUTES | MAKES 16
6 tablespoons butter
Directions
2 cups almond flour
Melt butter in a small saucepan on
⅓ cup monk fruit
low heat.
sweetener
Combine almond flour, monk fruit
1 teaspoon vanilla
sweetener, and vanilla extract.
extract
Slowly stir in the melted butter
slowly and mix until combined
Calories per serving 123
fully.
Total fat 11g
Total carbohydrates 3g
Mold the dough into a log shape
Fiber 2g; Net carbs 2g
and wrap with plastic wrap .
Protein 3g
Refrigerate for 2 hours.
Preheat oven to 350°F. Line a
baking sheet with parchment
paper.
Cut the log into ½-inch thick slices and place on baking sheet.
Bake for 15 minutes, or until
golden brown.
Allow to cool and serve.
74 KETO SWEET TREATS
NO-BAKE COOKIES
PREP TIME 10 MINUTES | MAKES 10
2 tablespoons butter,
Directions
melted
Line a tray with parchment paper.
2/3 cup almond butter
Mix all ingredients in a large bowl
1 cup unsweetened
until well combined.
shredded coconut
4 drops of vanilla
Drop 2-inch spoonfuls of dough on
stevia
to the lined tray.
⅓ cup chopped
Freeze for 10 to 15 minutes.
pecans
Store in an airtight container in the refrigerator until ready to eat.
Calories per serving 106
Total fat 10g
Total carbohydrates 3g
Fiber 2g; Net carbs 1g
Protein 1g
COOKIES 75
76 KETO SWEET TREATS
SECTION NAME 77
MACADAMIA
BISCOTTI
PREP TIME 10 MINUTES | COOK TIME 15 MINUTES | MAKES 16
¾ cup superfine
Directions
almond flour
Preheat oven to 325°F. Line a
⅓ cup Swerve
baking sheet with parchment
Confectioners
paper.
1 teaspoon baking
Combine almond flour,
powder
Confectioners Swerve, baking
1 teaspoo
n arrowroot
powder, arrowroot powder, almond
powder
extract and macadamia nuts. Mix
½ teaspoon almond
until well combined.
extract
In a separate bowl beat the melted
⅓ dry-roasted
butter and eggs.
macadamia nuts
Slowly add egg mixture to dry
⅓ cup salted butter,
ingredients, mixing until a dough
melted
forms.
2 large eggs
Transfer dough to a clean, dry work
surface. Form the dough an even,
Calories per serving 93
slightly flattened, rectangle shaped Total fat 9g
log. (the dough is sticky. To help
Total carbohydrates 7g
with the shaping, dust your hands
Fiber 1g; Net carbs 6g
Protein 2g
with almond flour).
78 KETO SWEET TREATS
Place dough on baking sheet and bake for 30 minutes or until firm
and golden brown. Remove from
oven and allow to cool for about 15
minutes.
Preheat oven to 250°F.
Slice loaf into ½-inch thick slices.
(if your loaf is crumbly and wont
slice, freeze it for a few minutes to firm it up).
Line slices on baking sheet and
bake for 15 minutes. Flip and bake
for an additional 15 minutes.
Turn oven off and allow biscotti to
cool in the oven until crisp.
Store in an airtight container.
COOKIES 79
80 KETO SWEET TREATS
FAT BOMBS
82 CHOCOLATY
92 CASHEW BUTTER
FAT BOMBS
FAT BOMBS
83 LEMON COCONUT
93 PUMPKIN SPICE
FAT BOMBS
FAT BOMBS
85 CINNAMON ROLL
95 LEMON MACADAMIA
FAT BOMBS
FAT BOMBS
87 COOKIE DOUGH
97 BUTTER PECAN
FAT BOMBS
FAT BOMBS
88 PEPPERMINT PATTY
98 ALMOND PISTACHIO
FAT BOMBS
FAT BOMBS
89 CACAO CASHEW
99 GINGER SPICE
FAT BOMBS
FAT BOMBS
91 CHOCOLATE HAZELNUT
101 MATCHA COCONUT
FAT BOMBS
FAT BOMBS
81
CHOCOLATY
FAT BOMBS
PREP TIME 15 MINUTES | COOK TIME 1 HOUR | MAKES 30 BOMBS
1 cup almond butter
Directions
1 cup coconut oil
In a small saucepan over medium
1/2 cup unsweetened
heat, melt and combine the almond
cocoa powder
butter and coconut oil.
1/3 cup coconut flour
In the same pot, add the dry
1/4 teaspoon stevia or
Elisa Silva Page 4