When you have 3 young kids speed is the name of the game, especially after dinner and when dessert is involved haha! I love the versatility of this dessert which can be eaten as is as a light and airy chocolate mousse or can be a nice filling to a quick chocolate mouse crepe. Top it off with some strawberry slices and a dusting of Swerve confectioner's sweetener and it's a dessert no one wants to miss.

Everyone in family loved this. It's not too dense and its lightly sweet. I decided to use Pruvit Venture's Keto//Kreme packet for this recipe for (1) all the good MCT oils and fats and (2) simplicity. I already new the Keto//Kreme tasted good, so why not use it in a dessert.

I love sharing the recipe to my 10-Day Challengers because its a simple dessert that satisfies any sweet tooth craving. And since its high in healthy fats, it will leave you feeling satiated for a long time.

Serving Size: 2
Ingredients:
1 cup coconut cream**
1/2 cup heavy whipping cream
3 teaspoons unsweetened cocoa powder
1/4 teaspoon vanilla extract
1/2 packet of Pruvit's Keto//Kreme

**If you sub out the coconut cream with unsweetened Almond milk, and warm it on the stovetop, you can have a yummy, creamy chocolate milk.

Directions:

1. Add all the ingredients in a magic bullet blender cup.
   
2. Cover the cup with the blender blade and shake it a little to distribute the ingredients before blending the ingredients.
3. Blend for about 30 seconds or until the sound changes (listen for it. This means the liquid has become a whipped consistency).
   
4. Alternatively you can use an electric hand mixer. Add all ingredients to a bowl and mix on low then progress to a higher speed until soft peaks form. Slowly reduce speed until stopped.

Need more info on Keto//Kreme? Contact me for more information.

With only 4 ingredients this overnight chia pudding is a great Keto breakfast option when don't feel like eating eggs and bacon (ha!). Don't be fooled by the name. This meal is not at all like a sweet pudding, but more of a oatmeal-porridge-custard consistency.

Chia seeds absorb liquid and expand in size overnight giving this pudding its texture. You can still taste the seeds, so if you are not a seed person, you may want to try ground chia seeds instead. The toppings a endless from berries to nuts to a few Lily's brand chocolate chips!

Ingredients
2 tablespoons chia seeds
1/2 cup coconut cream
1/2 cup unsweetened almond milk
2 tsp maple syrup (Try this keto brand) or yacon syrup (This is our favorite. Click here)

Directions

1. Mix all the ingredients in a glass jar. (The 8oz mason jars work well).
2. Stir until well combined. Cover and refrigerate for at least 1 hour or overnight for better results.
3. Makes 2 servings

These were one of the first keto dessert items I learned how to make when our family transitioned into this lifestyle. I knew I needed to keep our sweet tooth coffers full in order to get buy in from the kids and hubs (since at that time, I was the only one in the household fully keto).

The butter in these cookies paired with the sweetness hits the spot every time. It kind of reminds me of those cookies my grandmother used to have in the blue tin cans. It was shaped like a pretzel but flat and with large sugar crystals on top. These are very reminiscent of those, it's crazy!

I normally have a cookie jar filled with these cookies on the countertop just for a quick sweet treat. They are also a great way to up your healthy fats (and with a cookie at that). I'm not a huge fan of keto fat bombs (cold balls of either coconut oil or butter is weird to me), but I can surely eat a butter-filled cookie all day any day. Go figure!

This comes together so simply you'll wonder why you've never made them before.

(Modified and updated 01/2020)
Ar's Notes: After having made these over a dozen time since the post, I've since modified the baking temperature as well as added 1 tbsp of psyllium husk powder to keep the cookie together better. I also highly recommend Monkfruit sweetener over others (Swerve or Allulose). The monkfruit keeps the cookie crisp and doesn't have a cooling effect when you eat it like you get with Swerve. Hope you enjoy!

Ingredients:
1 cup almond flour
1 tablespoon psyllium husk powder
3-4 tablespoons grassfed butter, room temperature
1 teaspoon vanilla extract
1/4 cup Monkfruit sweetener

Directions:

1. Mix all the ingredients in a bowl working to incorporate the butter so that it is incorporated fully and you no longer have any dry flour and it comes together.
2. Roll the dough into small cookie balls (about 2 inches in diameter) and flatten on a baking sheet with a silicon mat (or parchment paper).
3. Use a fork to make a cute criss-cross shape on top.
4. Bake in the oven for 10-12 minutes at 320° or until the edges start to get a golden brown.
5. Remove from the oven and let cool completely before handling (like 20 minutes!). Keto baking results in very soft cookies, but they will crisp up and harden as you let them sit.