“This dairy-free dessert was created for those readers with dairy intolerance. To maximise the lovely coconutty flavour, I use coconut oil, coconut flour, coconut milk and desiccated coconut. I reduce the coconut milk over high heat to intensify the flavour and evaporate most of the moisture. This results in a thick, creamier mixture. Don’t skip the lime zest garnish – its a lovely touch. ” – Monya
“Welcome to my rustic keto chocolate truffles! I know what you are thinking, they look like a small antelope took a dump on my marble surface! LOL… but many things ‘made with love’ are often imperfect! Anyway, I wanted to create little truffles and while mine aren’t as perfectly round as the store-bought kind, they are delicious… and INTERESTING (not only to look at!). I made a double batch of ganache and flavoured one batch with peppermint extract, and to the second ganache I added a generous pinch of dried chilli flakes! Both are very tasty – and a fun thing to put out at the end of a dinner party. Macros are calculated per small truffle and exclude the flavourings. From my batch, I made 36 little truffles in total. They keep well in the fridge in a sealed container.” – Monya
“I love mousse the texture and the mouthfeel of mousse. Regarding sweet keto treats (which are more Funnyman’s thing than mine), I will likely only indulge if its coffee-flavoured or features a very zingy and acidic element. I am working on a fabulous coffee mousse, but in the meantime I wanted to share my keto lemon mousse recipe here. I added yellow food colouring, but I don’t think this mousse needs it. The flavour of colouring (while subtle) is very evident to me and I prefer the fresh flavours of this refreshing mousse without it.” – Monya
“I am so chuffed with the delicious choc mint ice cream. I invested in an ice cream maker several years ago, and it truly is the gift that keeps on giving! Homemade ice cream is dead-easy once you have mastered the technical bits. You only need to get it right once. Please follow the tips below for a game-changing dessert that comes in at only 3.3g carbs per two scoops (100g / 3.5oz total). I used 85% Lindt here and a peppermint extract I found on Amazon.” – Monya
“I don’t know about you, but we ploughed through our fair share of gin this summer over lock-down. A refreshing G-and-sugar-free-T is my go-to tipple around the braai. We came up with this idea one night when there was very little left in the bottle. I had never used alcohol before in an ‘ice-cream’, but I actually think it improves the consistency (since alcohol cannot freeze), so the lollies retained their creaminess. As for the flavour, I did have to add sweetener because no one wants to EAT a bitter G&T as a dessert. However, the quintessential flavours of gin, tonic and the all-important Aromatic Angostura Bitters is evident. Subtle, but lovely.” – Monya
“I have made several different kinds of cheesecake over the years (including a beautiful Lime Cheesecake which features in my first book. I also have a mouth-watering Blueberry Cheesecake which features in my second book. But, here I made a more classic one. I used a square dish and cut them into 9 portions to make little squares. However, you could follow the same recipe and use a round cake tin. (In which case, you will be slicing into 8 pieces @ 3.6g carbs per slice.) Enjoy these lovely little treats (which freeze well too!).” – Monya
“I just know you will love these maple and roasted hazelnut lollies! When I stumbled upon The Skinny Food Co’s various sugar free syrups, my head burst with all the opportunities! I could create sweet, low carb desserts which might have otherwise been quite tricky. Here, I simply used their Sugar-free Maple Syrup to create ANOTHER lolly flavour for Funnyman. Anyway, I also added toasted, chopped hazelnuts for additional crunch and texture. It certainly got the thumbs up from him!” – Monya
“These dreamy, keto chocolate mug cakes take just a few minutes to throw together. It took several trials to achieve this great texture. The recipe makes two, so you can tuck into them with your loved one as a dessert or a sweet breakfast. They are best eaten warm with a dollop of extra cream.” – Monya
“Sweet, acidic, creamy! Whip this superstar out at your next dinner party, or simply freeze the slices like I often do. This keto lime cheesecake is just too delicious! UPDATE: I have taken this recipe off this blog because I worked very hard to bring you a new-and-improved version that now features in my cookbook Keto Kitchen.” – Monya
“I told you I was a lolly-making machine! My Homemade Keto Coconut Ice cream was so popular with Funnyman, I used the leftover mixture to make keto coconut popsicles. If you like the idea of keto lollies, do check out all the lolly flavours on this site.” – Monya