Blend ripe avocados with cocoa powder, a low-carb sweetener like erythritol or stevia, and a splash of almond milk until smooth and creamy. Chill in the refrigerator before serving.
Mix cream cheese with a keto-friendly sweetener and vanilla extract. Spoon the mixture into mini muffin liners and chill until set. Top with fresh berries if desired.
Combine coconut oil, almond butter, shredded coconut, and a low-carb sweetener. Roll the mixture into balls and chill until firm.
Mix together peanut butter, almond flour, a low-carb sweetener, and sugar-free chocolate chips. Roll into balls and flatten with a fork before baking until golden brown.
Melt sugar-free dark chocolate and spread it onto a baking sheet lined with parchment paper. Sprinkle with chopped nuts, seeds, or shredded coconut. Chill until set, then break into pieces.
Mix chia seeds with unsweetened almond milk, vanilla extract, and a keto-friendly sweetener. Let it sit in the refrigerator for a few hours or overnight until thickened.
Combine peanut butter, coconut oil, and a low-carb sweetener. Press the mixture into a baking dish lined with parchment paper and chill until firm. Cut into bars and drizzle with melted sugar-free chocolate.
Make a crust using almond flour, butter, and a keto sweetener. Pour a lemon filling made with eggs, lemon juice, and sweetener over the crust and bake until set.
Mix together melted coconut oil, cocoa powder, peanut butter, and a keto-friendly sweetener. Pour into silicone molds and freeze until solid.
Serve a mix of fresh berries (like strawberries, raspberries, and blueberries) topped with homemade whipped cream made from heavy cream and a keto-friendly sweetener.