“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
“This is a simple, moist chocolate cupcake recipe which I topped with a sharp and creamy ‘frosting’ made with cream cheese, vanilla, cocoa powder and sweetener. Super simple and lovely to put out at your next Keto Afternoon Tea.” – Monya
“I created this brownie cake because Funnyman loves brownies and I like chocolate mousse. The texture is rich and dense and the “mousse ganache” layer (used to ice the cake too) is pure decadence. I suggest you use best quality 85% dark chocolate (I love Lindt®). This is best enjoyed at room temperature.” – Monya
“These creamy chocolate mousse lollies are made with whipped cream that give a light, airy texture. It makes me rethink how I have been making all the other other lollies until now. The lolly moulds I use are 100ml / 3.5 fl. oz capacity, but there is so much air whipped into the mixture, you will only use about 70g to fill each mould. I also added a few drops of chocolate essence which really lifts the flavour! If you choose not to freeze the mixture, enjoy these as a simple chocolate mousse served in six ramekins. Unlike other chocolate mousse recipes, these do not require any setting time.” – Monya
“These yogurt cream with raspberries pots are made using a combination yogurt and cream. It is sweetened with powdered erythritol. I mash fresh raspberries which add lovely natural sweet tartness. And, I couldn’t resist adding ground / milled flaxseed for added goodness. This will make for a great breakfast or dessert.” – Monya
“Each slice of this dreamy keto chocolate and raspberry tart is pure heaven! I melted 85% Lindt and whisked in warm cream and butter making a creamy chocolate filling to cover a chocolate base made with almond flour and cocoa powder. UPDATE: I have taken this recipe off this blog because I worked hard to bring you a new-and-improved version that now features in my cookbook Keto Kitchen.” – Monya
“I am still churning out the lollies for Funnyman, and the look on his face when he sees a batch in the freezer is worth the time spent making them – which happens to be only 5 minutes! Here, I mash up raspberries and cook them down with a little lemon juice which brings a sharper flavour. It’s literally a quick mix with powdered erythritol, full-fat yogurt and double cream.” – Monya
“This is a lovely, keto-friendly pudding to enjoy alongside cream or my Keto Vanilla Ice Cream. The sharp, tart berries shine alongside the coconutty flavour of the crunchy crumble. If you have 6 ramekins, you may be better off baking these in them (as opposed to one pie dish), which makes for easier serving. If you choose to do this, place all the ramekins onto a tray when baking to ensure safe removal from the oven. #SafetyFirst” – Monya
“These are super simple little creamy sweet fat pots. I tope them with tart raspberries to cut through the rich creaminess. The recipe makes 4 small pots and can be done in ramekins, but I used little plastic pots which I found on amazon. (Ignore the product description that says they are disposable – I wash and re-use them.) Simply wrap in clingfilm and take these babies to work with you! Be sure to check out other Fat Bomb ideas on the site (some are sweet, other are savoury) or check out the Dessert section for great sweet treats!” – 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
“If you are ambitious enough to own an ice-cream maker, this keto coconut ice cream is worth a try. I toast the desiccated coconut to add to the mixture before churning to make it even more coconutty. Get churning!” – Monya
“I made a batch of these mini keto meringue bites to use in a blueberry mess I was playing around with one day. They are so delightful and a perfect sweet treat to pop into your mouth. (They lasted about half a day in my house with Funnyman’s sweet tooth!) Add them to whipped cream and some berries and you have yourself a tasty mess!” – Monya
“These raspberry rose water lollies were made using raspberries and rose water and I added a drop or two of pink food colouring to make them pretty! Fragrant and creamy with little tart raspberry bits throughout, you should definitely give these a try!” – Monya
“Bribing Funnyman with my keto brownies is a nifty way to get him to do stuff around the house. He loves them! They are the perfect size to hit the sweet spot and also make great fat bombs. I don’t have a sweet tooth at all, so making a batch of these along with other sweet treats is my way of showing him how much I love him. Cooking is my language of love! The brownies store well in the fridge, but can be frozen individually after cooling and slicing. We always have double cream in the house, so Funnyman reheats the brownies slightly and pours a little cream over. Happy Husband = Happy Wifey. 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
