Keto Chocolate Lava Cake

Free keto recipes

This is one of my go to desserts when I’m fancying something sweet on my palette. Important not to overcook as you want the centre to be gooey chocolate. Finish with dusting sugar free icing sugar on top with berries . Preparation and baking time takes approximately 15 minutes


Macronutrients per serving
Calories: 700 Calories
Fat: 67.1g
Total Carbs: 9.1g
Fibre: 3.3g
Net Carbs :5.8g
Protein: 14.2g


Ingredients per cake

Almond flour 1 tbsp
2 eggs
Blackberries 4
Unsalted grass fed butter 2 ounce (57g)
85% dark chocolate 13g 4 squares
3 tsp Erythritol



⦁ Heat oven to 175 Celsius/350 Fahrenheit
⦁ Grease 2 ramekins with butter
⦁ Beat eggs & Erythritol until blending well
⦁ Melt butter and chocolate in a pan
⦁ Add the chocolate/butter mix together with almond flour and sweetener and stir
⦁ Pour into two greased ramekins
⦁ Bake for 9 minutes until the top is set but still soft.


Keto Chocolate dessert with Pomegranate seeds and mint

Pomegranate chocolate Keto dessert is my new guilty pleasure giving you a real zing to the taste buds when craving something sweet. Normally best do once fat adapted not in the initial phase of adapting to the Ketogenic way of eating.

Only a sprinkle of pomegranate seeds as they are quite high in sugar, you can use raspberries or blackberries which are more Keto approved



Macronutrients for one serving :

Calories: Kcal 272

Fat: 59.7g

Total Carbs: 9.1g


Net Carbs: 6.3g



Ingredients 4 servings


  • Raw Cacao Butter organic 95g (1/2 cup)
  • 85% Cocoa dark chocolate 10 squares
  • Erythritol 7 grams.
  • Cream cheese 250g
  • Vanilla extract ¼ teaspoon (1g)
  • Pomegranate seeds 15g
  • Fresh Mint




  1. Gently melt the cacao butter and chocolate in a saucepan then leave aside to cool down stirring occasionally
  2. Whilst cacao butter and chocolate is cooling down mix the cream cheese vanilla extract and Erythritol together in a food processor until combined well
  3. Slowly pour in the mixture stirring frequently and mix until you have a smooth consistency
  4. Use small mason jars to store the dessert in the fridge. Leave to set for 1.5 hours. Remove once chilled and dress with seeds and mint.


Storage: The dessert can be stored in a fridge for 5 days


Keto Berry vanilla Panna cotta with mint


This Keto panna cotta takes only 5 minutes to make but takes quite some time to set. Its ultra-creamy texture and burst of berry fruits is to me the best dessert out there. Pure indulgence. It can take some mastering getting the texture right but all I can say it its absolutely worth the wait



Macronutrients per serving

Calories: 149Kcal

Fat: 10.6g

Total Carbs: 7.2g

Fibre: 2.4g

Net Carbs: 4.7g

Protein: 6.5g


Ingredients for two servings


Almond or hemp milk 240ml (1Cup)

Erythritol sweetener 2.5 tablespoons

Gelatin powder 1 ½ teaspoons

Vanilla Extract 1 tsp

Lemon juice 1 tablespoon

Single cream 120ml (0.5cup)

Blackberries 72g (0.5cup)

Mint for dressing





  • Add the almond milk to a saucepan over a low hear, sprinkle in the gelatin powder
  • Add the cream, vanilla and Erythritol sweetener to the pan, whisk the mixture keeping the heat low for around 5 minutes
  • Divide the mixture into two separate bowls and allow to cool, set for 5 to 6 hours
  • About an hour before serving add the lemon juice and some sweetener to the blackberries. Place back in the fridge for the remaining hour. Once fully set turn panna cottas out on to a plate and top with the blackberries and mint

Keto quick chocolate sponge pudding

Free keto recipes

Fancy a quick sponge pudding with some dark chocolate to curb those sweet cravings. Look no further this pudding is delicious and Keto approved. I add some fruit some berries or a few pomegranate seeds, dress with some mint. Chocolate and fruit not included in the macros they are optional


Macronutrients for pudding without the chocolate chips and fruit

Calories: 216 Kcal

Fat: 18g

Total Carbs: 7.5g

Fibre: 4.5g

Net Carbs: 3g

Protein: 8.5g



Ingredients for 1 serving


1 tablespoon butter

1 tablespoon Coconut flour

2 Tablespoons Erythritol

1 Tablespoons Cocoa powder

½ teaspoon baking powder

1 egg, beaten

Splash of vanilla essence

1 tablespoon sugar free chocolate chips (optional)



  • In a coffee mug. melt the butter in the microwave for 10 seconds
  • Add coconut flour, Erythritol, cocoa powder, baking powered and beaten egg
  • Mix well, microwave on high for 60 seconds, ensure you don’t overcook it
  • Top with chocolate chips and fruit of desired


Coconut fat bombs

Free keto recipes

Super quick coconut fat bombs to top up your fat intake or when your feeling like somethings sweet. Loaded with fibre and coconut oil. Perfect with have with bulletproof coffee for breakfast or a guilt free snack in the evening. Fruit and Cacao on pictures not included in the macros


Macronutrients per serving

Calories: 97 Kcal

Fat: 9.3g

Total Carbs: 5g

Fibre: 3.9g

Net Carbs:1.1g

Protein: 0.9g


Ingredients makes 10 fat bombs


Unsweetened coconut flakes 107g 1 ½ cups

Coconut oil 105g ½ cup

Liquid stevia 25 drops

Cacao powder or fruit to dress(optional)




  • Line a pan with parchment paper or use a silicone mould if freezing the disks
  • In a food processor add your shredded unsweetened coconut
  • Add your melted coconut and stevia and mix well.
  • Pour the coconut mixture into the moulds or lined pan
  • Press firmly into place and refrigerate until firm or freeze in silicone mould
  • Store in freezer for up to 3 months or in the fridge for 1 week


Keto Chocolate brownie

Free keto recipes

I have had a few requests for this delicious recipe over the last few weeks so here it is. I had it as a holiday season dessert treat. I have broken this recipe down into individual servings as the brownie approximately 6-7 grams of net carbs per serving. You can reduce the 85% chocolate to bring that level down 2g by more than per serving to 4g per brownie



Macronutrients per serving makes 10 servings

Calories: 242 Kcal

Fat: 25.2g

Total Carbs: 11.3g

Fibre: 5.4g

Net Carbs: 5.9g

Protein: 6.1g



  • 4 eggs
  • ½ cup erythritol (100g)
  • ½ cup Coconut flour (48g)
  • ¼ cup Unsweetened cocoa (76g)
  • ½ teaspoon baking powder
  • 1 cup Pecans (118g)
  • 1 teaspoon vanilla extract
  • Butter (113g)
  • ½ teaspoon salt
  • 20 squares 85% Cocoa dark chocolate
  • 10 grams Freeze dried strawberries



  • Preheat the oven to 180C/350F degrees
  • Line a 9 inch square tin with parchment paper.
  • Melt the butter and chocolate chips together, either in a microwave or in a Bain Marie
  • Add the erythritol, eggs and vanilla and beat well
  • Add the cocoa powder, coconut flour, salt and baking powder and stir until combined
  • Mix in half of the pecans and stir until combined
  • Pour the mixture into the baking tin
  • Bake for 30-35 minutes until firm.
  • Melt the chocolate in a pan and cover the brownies
  • Scatter with remaining pecans
  • Add freeze dried raspberries to dress(optional)


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