3 Yummy Low-Carb Desserts

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    Recipe #1 Ingredients – Guilt-Free Keto Brownies:

    • ½ cup butter or coconut oil, softened
    • ¾ cup Lakanto or equivalent sweetener
    • 2 eggs
    • 2 tsp vanilla extract
    • ¾ cup almond flour
    • ¼ cup unsweetened cocoa powder
    • 1 tsp baking powder
    • ⅛ tsp Himalayan or sea salt
    • ¼ cup low-carb chocolate chips (e.g. Lily’s brand)
    • 2 Scoops Organixx Collagen Powder
    • Icing (optional)
    • 2 T melted coconut butter

    Recipe #2 Ingredients – Keto Peanut Butter Balls:

    • ¼ cup + 1 T creamy peanut butter
    • 1 T unsweetened cacao powder
    • 1 T + 1 tsp powdered low-carb sweetener (e.g. Lakanto)
    • 2 tsp almond flour
    • ½ cup unsweetened shredded coconut
    • 1 scoop Organixx Collagen Powder
    • Pinch of salt

    Recipe #3 Ingredients – Low-Carb Chocolate Chip Collagen Cookies:

    • 1 cup finely ground almond flour
    • 4 T low-carb chocolate chips (e.g. Lily’s brand)
    • 2 T Lakanto or low-carb sweetener of choice
    • ¼ tsp Himalayan or sea salt
    • ⅛ tsp baking soda
    • 2 T coconut oil
    • 1 tsp pure vanilla extract
    • 1 T almond or coconut milk, unsweetened
    • 1 scoop Organixx Collagen Powder


      Recipe #1 Instructions – Guilt-Free Keto Brownies:

      1. Preheat oven to 350 F and line 8”x8” pan with parchment paper; set aside.
      2. Blend Lakanto in blender to turn into a fine powder. In a large bowl, cream butter & Lakanto. Mix in the eggs and vanilla extract. Sift almond flour and add along with cocoa powder, baking powder, collagen, and salt. Mix. Stir in chocolate chips and scoop batter (will be thick) into your lined 8×8 baking dish.
      3. Bake 25-30 min until toothpick comes out mostly clean. Cool 30 min+ before cutting into squares.
      4. Drizzle with melted coconut butter (optional)

      Recipe #2 Instructions – Keto Peanut Butter Balls:

      1. In a bowl, mix together peanut butter, cacao powder, sweetener, collagen, flour, and salt. Freeze 1 hour.
      2. Using a melon baller (or small spoon), spoon out a small serving of the peanut butter mixture. Drop it into your shredded coconut and roll around with your hands to coat. Form into a ball.
      3. Store balls in covered container in refrigerator.

      Recipe #3 Instructions – Low-Carb Chocolate Chip Collagen Cookies:

      1. Preheat oven to 325 F.
      2. Sift almond flour. Add remaining dry ingredients, except chocolate chips, and stir well. Add wet ingredients to dry and stir well. Fold in chocolate chips.
      3. Scoop out and shape into 5-10 cookies (makes either 10 small or 5 large cookies). Place on a cookie tray and bake 10-12 minutes. Let cool at least 10 minutes to allow cookies to harden.


      Recipe #1: Guilt-Free Keto Brownies – Serves 9.

      Per Serving (based on using coconut oil & Lakanto):

      Calories: 202.7 |
      Total Fat: 20.2 g |
      Total Carbohydrate: 20.7 g |
      Dietary Fiber: 2.6 g |
      Protein: 5.7 g

      Recipe #2: Keto Peanut Butter Balls – Makes 12 Balls

      Per ball (based on using Lakanto):

      Calories: 67.5 |
      Total Fat: 6 g |
      Total Carbohydrate: 3.9 g |
      Dietary Fiber: 1.3 g |
      Protein: 2.6 g

      Recipe #3: Low-Carb Chocolate Chip Collagen Cookies – Makes 10 cookies

      Per cookie (based on using Lakanto & unsweetened almond milk):

      Calories: 90.4 |
      Total Fat: 8.5 g |
      Total Carbohydrate: 5.1 g |
      Dietary Fiber: 1.4 g |
      Protein: 3.2 g


      1. Nice you put your time in baking !

        I have dumping syndrome for sugar and also fat digestion becomes a problem .

        Your good sweetener is unknown here but other bad stuf you must watch it .

        SUCRALOSE is a Chlorine derivate sweetener !

        Now STEVIA is on the market in Europe ..



        • Thank you for leaving feedback, F! We are glad that you were able to check out this recipe. We appreciate the reminders and we wish you a wonderful Monday!

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