3 Keto Friendly Dessert Recipes With Fit2Fat2Fit’s Drew Manning

3 Keto Friendly Dessert Recipes With Fit2Fat2Fit’s Drew Manning

We’re keeping it simple and sweet. Drew Manning of @Fit2Fat2Fit created these low carb #Keto dessert recipes to help curb cravings. And, yes, they’re beyond delicious.

Chocolate mousse
Ingredients:
1 medium avocado, diced
¼ cup unsweetened cocoa powder
3 tablespoons monk fruit sweetener, granulated
¼ cup unsweetened almond milk
1 teaspoon vanilla extract
½ tablespoon sugar-free maple syrup
½ cup heavy whipping cream + 2 tablespoons

Instructions:
Blend all ingredients, including 2 tablespoons of heavy whipping cream. Reserves the remaining ⅓ cup and 1 tablespoon of monk fruit sweetener, in #BlendJet, blend for 2 cycles. Cover and chill in the refrigerator for about 2 hours.

Before serving, add heavy whipping cream and remaining monk fruit sweetener in BlendJet, blend until whipped cream consistency.

Distribute mousse into 2 serving dishes. Top with whipped cream and enjoy!

Pumpkin fluff
Ingredients:
½ cup heavy cream
2 tablespoons monk fruit sweetener, granulated
4 ounces cream cheese, softened
½ cup pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla extract

Instructions:
Add all ingredients, except for ¼ cup of heavy cream, into Blendjet, blend until smooth and fluffy, about 2-3 blend cycles. Be sure to use a small spatulas to push down sides between cycles so ingredients are well blended. Set aside. Blend remaining heavy cream in Blenjet until whipped cream consistency.

Divide fluff between two serving dishes, top with whipped cream, and enjoy!

Peanut butter fat bombs

Ingredients for Chocolate:
2 tablespoons coconut oil, melted
4 tablespoons natural peanut butter
4 tablespoons unsweetened cocoa powder
¼ teaspoon vanilla

Ingredients for Peanut Butter:
4 tablespoons natural peanut butter
2 tablespoons coconut oil, melted
¼ teaspoons vanilla
1 tablespoon monk fruit sweetener, granulated

Instructions:
Combine all of the chocolate layer ingredients into Blendjet and blend until smooth.

Divide the chocolate layer between 8 silicon muffin pan openings. Freeze for about 10-15 minutes.

Meanwhile, combine all ingredients for the peanut butter layer in Blendjet, blend until smooth.

Remove the silicone muffin pan from the freezer and distribute the peanut butter layer over the chocolate layer.

Freeze for about 1 hour or until solid. Enjoy!

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