Valentine's Day Keto Desserts

  

No-bake Strawberry Keto Cheesecake

Valentine's Day is quickly approaching. When have we ever needed a celebration of love more than we do now?

Strawberry-Chocolate 

Cheesecake Keto Style

Show your special Valentine some really sweet love this year with this sugar-FREE cheesecake made with Chocolate Zucchini Kbosh Crust and some keto-friendly ingredients.

This simple recipe looks like it takes a lot 

more time and work than it does. 

Just take a package of Chocolate Zucchini Kbosh Crust and 

place one in the bottom of a 9" pie pan. Heat the 

crust for 5 minutes and set aside.

Decorate with strawberries or chocolate hearts. 

Simply  cut heart shapes from another Kbosh Crust 

with a cookie cutter and set aside. 

Ingredients

1 package Chocolate Zucchini Kbosh Crust 

(contains 2 crusts)

12  ounces (1 1/2 eight ounce packages) cream cheese (softened)

1 cup strawberries, sliced for topping plus 2-4 more strawberries 

1/2 cup monk fruit or erythritol

1 tsp vanilla extract

1/2 cup heavy whipping cream

pinch of pink salt

2-4 strawberries (start with 2 then add more 

to make the filling as pink as you'd like)

Directions for Filling

Soften cream cheese by leaving it out 

on the counter for 1 hour

Place cream cheese, vanilla, cream,   strawberries, vanilla & a pinch of pink salt in a food processor or stand mixer and blend until creamy.

Spread the filling over the crust

Decorate with strawberries & chocolate hearts

Place the cake in a freezer for 1-2 hours

Allow to sit for about 15 minutes before

 slicing & serving

Enjoy with someone you love!

The Cutest Little Keto Cupcakes Ever!!!

Show Your Love 

with Sugar-free Strawberry 

No-Bake Cheesecake Cupcakes 

These little valentine treats, made with 

Kbosh Dessert Cauliflower Crusts, 

are almost too pretty to eat! 

But, because they are completely sugar-free 

and keto-friendly, enjoy them guilt-free 

and share them with someone you love!

The filling is a simple no-bake cheesecake recipe, 

made with blended strawberries to add a naturally 

sweet and tangy taste and an adorable pink coloring. 

The topping is a sugar-free, keto-friendly 

whipped buttercream frosting made with a blend of 

 butter, heavy whipping cream, powdered monk fruit 

and, of course, strawberries.

Top them off with strawberries, sliced in half and 

carved into a heart-shape.... simply adorable!

Make sure you use the freshest, 

ripest strawberries you can find!

Start by gathering the ingredients. This recipe makes 6 regular-sized cupcakes or 12 mini cupcakes.

In addition to the strawberries in the filling and frosting, you'll also need 6 ripe strawberries for the "cherry" 

on top of these cute little keto cupcakes. 

Optionally, garnish with fresh mint leaves.

Ingredients

Crust 

1 package Dessert Cauliflower Kbosh Crust

Filling

12 ounces cream cheese, softened

1/2 cup monk fruit

1 tsp vanilla extract

pinch salt

1/2 cup (about 4-5) fresh, ripe strawberries, stems removed

Sugar- free Buttercream Frosting 

1 1/2 cups strawberries

1 cup butter (2 sticks), softened

3 cups powdered monk fruit (or erythritol)

1 tsp vanilla extract

3 TBS heavy whipping cream

Directions

Crust

Fill muffin tin with cupcake liners. Using a cookie cutter or sharp knife, cut 2 1/2" circles out of the Kbosh Dessert Cauliflower Crust and place them in the bottom of  the liner.

Filling

In a food processor, combine cream cheese, 

sweetener, vanilla extract and strawberries until creamy. 

Add more or less strawberries until the pink color you 

prefer is attained.

Using an ice cream scooper or pastry bag, add filling to the cupcake liner. Don't overfill.

Place tray in the refrigerator for about 4 hours. 

Keto Buttercream Frosting

While the filling is chilling, make the frosting. First, you need to place the strawberries in a food processor with the cream and blend until blended. 

                                               

Add more or less strawberries until pink. 

Add the strawberry cream, butter (softened), vanilla and powder sweetener into the bowl of a stand mixer and blend 

until creamy. Add more cream if frosting is too thick.

Place in the refrigerator for about 30 minutes. 

Transfer to a pastry bag. 

Once the cheesecake filling is set, 

frost your cupcakes.

Top them off with a heart-shaped strawberry.

Optionally, garnish with fresh mint leaves.

Store your cupcakes in the 

refrigerator until Valentines' Day!

Enjoy your cupcakes with someone you love this Valentines' Day!

Keto Strawberry Shortcake

Valentines’ Day is just around the corner and the good news is, the days when holidays like this being a keto “no-no” are a thing of the past. Show yourself or someone you love that you can still enjoy the sweet moments life has to offer while staying true to your new low-carb lifestyle.

This Keto Strawberry Shortcake is filled with layers of sweet deliciousness without a single drop of added sugar! This recipe has a few steps, so make a date with someone you love or make it with your friends virtually! 

 

First, you'll need these ingredients:

2 Dessert Cauliflower Kbosh Crusts

12 oz Cream Cheese, softened & divided.

¾ cup plus 2 TBS Butter, softened

½ cup Unsweetened Almond Milk

1 package Frozen Strawberries, divided

1 cup plus 2 fresh strawberries, sliced.

3 TBS Heavy Whipping Cream, divided

3 cups Almond Flour

½ cup Coconut Flour

1  1/2 cups Monk Fruit, granulated

½ cup plus 2 TBS Powdered Keto Sweetener

1 TBS, plus 1  ½ tsp Vanilla Extract, divided

1  ½ TBS Baking Powder

8 Lg Eggs

There are a few steps to assembling this beautiful layer cake.

 

STEP ONE

Place one Kbosh Dessert Cauliflower Crust in a parchment lined springform cake pan.

STEP TWO

Puree frozen strawberries and

1 TBS keto sweetener in a food

processor & spread all over the dessert cauliflower crust.

      

 

STEP THREE

Place the 2” layer of keto vanilla cake (* see recipe below) on top of the strawberry puree.

STEP FOUR

Make the Filling by combining 8 ounces softened cream cheese, 2 TBS heavy cream, 2 TBS keto sweetener, 2 strawberries & ½ tsp vanilla extract in a food processor and blending until creamy.

Then pour over the cake layer.

STEP FIVE

Place the second dessert cauliflower crust on top of the cream filling layer.

STEP SIX

Make the Frosting by combining 4 oz cream cheese and 2 TBS butter, softened with ½ cup powdered sweetener in a food processor & spread over the crust.

 

 STEP SEVEN

Arrange fresh strawberries on the frosting.

STEP EIGHT

Place the entire cake pan in the freezer for at least 2 hours (or overnight, if possible.)

STEP NINE

Remove the cake from the springform pan and place on a serving plate or cake stand.

 

*OPTIONAL DECORATIONG IDEAS

 

Sprinkle with powdered keto sweetener

 

Arrange Lily’s Chocolate Chips around the top of the cake…

 

… or add both!!!

Wait about 15 minutes before slicing.

Tip: Place knife under hot 

running water before slicing.  

 

*VANILLA CAKE RECIPE

This recipe is a basic sugar-free, gluten-free vanilla cake recipe that can be used for so many keto desserts like Birthday Cake, cupcakes, and this Strawberry Shortcake!

This recipe makes enough batter for a two-layer cake. After you bake this cake, simply slice it in half, horizontally to make two layers. This recipe will only use one of the layers, but you can freeze the other layer for another great keto dessert.

Ingredients

1 cup Granulated Monk Fruit or Erythritol 

3/4 cup Butter, softened

8 Eggs

1/2 cup Unsweetened Almond Milk

1 TBS Vanilla Extract

3 cups Almond Flour

1/2 cup Coconut Flour

1 1/2 Baking Powder

Directions

STEP ONE

Pre-heat oven to 350 degrees

STEP TWO

Line a Springform Cake Pan with parchment paper.

STEP THREE

In a stand mixer, combine the butter and erythritol and beat until fluffy.

STEP FOUR

Slowly add eggs, one at a time

STEP FIVE

Add almond milk and vanilla extract and continue mixing.

STEP SIX

Add almond flour, coconut flour and baking powder and beat until all ingredients are incorporated.

STEP SEVEN

Transfer mixture into the cake pan.

STEP EIGHT

Bake for 30 minutes (test with a toothpick)

STEP NINE

Allow to cool before slicing.