Keto Dessert and Keto Treats to Eat on Easter

EASTER IS COMING UP AND WE WANT YOU TO CELEBRATE YOUR HOLIDAY WITHOUT FEELING GUILTY OR WORRYING ABOUT WHAT TO EAT. 

1. Preheat oven at 170°C (335°F).
2. Beat the egg whites in a mixing bowl.
3. Add the Chocolate Protein powder and 20g cocoa powder into the beaten eggs.
4. Incorporate 150g of the mascarpone cheese and 10 drops of liquid sweetener, mix well.
5. Pour the mix onto a 25cm non-stick baking tray or a tray lined with baking paper.
6. Bake for about 15-20 minutes, then let cool.

1. Blend remaining mascarpone (200g) with the Vanilla Protein Powder and 10 drops of liquid sweetener.

1. Divide the base into 6 and place each piece into a glass bowl, then soak with the espresso sweetened with 5 drops of liquid sweetener (1 shot per bowl). Add topping equally into each bowl.
2. Serve immediately or refrigerate overnight for a chilled version.
3. Decorate with the remaining cocoa powder before serving (use a fine strainer to sprinkle the cocoa evenly).

INGREDIENTS

• 60 g (2 scoops) KetoLean protein powder, chocolate.
• 1/4 cup almond flour.
• 1/4 cup baking stevia or sweetener of choice.
• 3 Tbsp unsweetened cocoa powder.
• 1/4 tsp Himalayan pink salt (optional).
• 1/2 cup /4 large egg whites or egg replacer.
• 3 Tbsp coconut butter melted (or ghee, unsalted butter).
• 1/2 tsp vanilla extract.
• 1/4 tsp butter extract (optional).

1. Preheat oven at 150°C (300°F).
2. Add Protein Powder, almond flour, sweetener, cocoa and salt into a mixing bowl. Mix well.
3. Add egg whites, melted coconut butter and flavor extracts, mixing until smooth.
4. Lightly spray a 20cm x 20cm square baking dish with cooking spray, and pour batter.
5. Bake for 10-15 minutes until the center no longer jiggles, but is still gooey. Brownies will set as they cool, so be very careful not to over bake.

Serves 8.

INGREDIENTS

Filling

• 3/4 cup peanut butter (No added sugar).
• 15 g (1/2 scoop) KetoLean protein powder, chocolate.
• 2 Tbsp coconut oil.
• 1 tsp vanilla extract.
• 1/2 tsp liquid stevia.

Coating

• 100 g 85% dark chocolate bar or sugar-free chocolate chips. (For vegans, use vegan chocolate)
• 1 Tbsp coconut oil.

Filling:

1. Melt peanut butter and coconut oil together in the microwave for 30-60 seconds, then stir until completely combined.
2. Add vanilla extract and stevia. Mix well (taste and adjust if needed).
3. Pour mixture into egg moulds and freeze for 1 hour.
4. Remove from moulds and set aside.

Coating:

1. Melt the chocolate chips and coconut oil for 30 seconds in the microwave. Stir until smooth.
2. Add the Chocolate Protein Powder.
3. Fill up the moulds halfway with the mixture.
4. Drop the frozen peanut butter eggs, pattern side face down into the chocolate and press down so the chocolate encases the peanut butter.
5. Spread chocolate with a spoon to completely cover if needed.
6. Refrigerate to harden.

INGREDIENTS

• 1/2 avocado, diced (roughly 75g).
• 30 g (1 scoop) KetoLean protein powder, chocolate.
  
• 1 tbsp cacao powder.
• 1 tbsp coconut oil, melted.
• 1 tsp honey (or use agave/maple syrup if vegan).
• 1 Tbsp greek yoghurt (use 2 tbsp of almond milk or yoghurt if vegan).
• Mint to serve.

As easy as:

1. Blending the avocado, Chocolate Protein Powder, cacao powder, melted coconut oil, Greek yoghurt and honey.
2. Add extra cocoa for flavour enhancing.
3. Blend until the mixture is a smooth and creamy consistency.
4. Pour into a serving bowl and chill in the refrigerator for 15-30 minutes, so that the coconut oil sets in the mix creating a thicker texture.
5. Add a few leaves of mint for serving.

INGREDIENTS

• 60 g (2 scoops) KetoLean protein powder, chocolate.
• 1/2 cup almond meal.
• 1/4 cup coconut flour.
• 1 cup oat flour.
• 1 tsp baking powder.
• 1/4 tsp Himalayan pink salt.
• 1 1/2 tsp pure vanilla extract.
• 2 tsp cinnamon, ground.
• 3 large egg whites or egg replacer.
• 1/2 cup unsweetened apple sauce.
• 1 cup almond milk, unsweetened vanilla.
• 2 Tbsp honey, raw. (or use agave/maple syrup if vegan).

Follow these simple steps:

1. Mix together Chocolate Protein Powder, almond meal, coconut flour, oat flour, baking powder and salt.
2. In a separate bowl mix together eggs, vanilla, apple sauce and almond milk.
3. Mix wet ingredients with dry ingredients.
4. Let mixture sit for 10 minutes while waffle-maker heats up.
5. Spray waffle maker with non-stick spray before adding 1/2 cup of batter.
6. Cook according to waffle-maker instructions.

INGREDIENTS

Almond Flour Cheesecake Crust

• 2 cups blanched almond flour.
• 1/3 cup butter (measured solid, then melted).
• 3 tbsp erythritol (granular or powdered works fine).
• 1 tsp vanilla extract.

Keto Cheesecake Filling

• 32 oz cream cheese (softened) or vegan cream cheese.
• 30 g (1 scoop) KetoLean protein powder, chocolate.
• 1 1/4 cup powdered erythritol (erythritol must be powdered).
• 3 large eggs or egg replacer.
• 1 tbsp lemon juice.
• 1 tsp vanilla extract.

Follow these steps:

1. Preheat oven at 180°C (350°F).
2. Use a 23cm rounded mould. Grease or line the bottom with baking paper.

To make the crust:

1. Stir the almond flour, melted butter, erythritol, and vanilla extract, until well combined.

The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.

To make the top:

1. Beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time.
2. Finally, beat in the lemon juice, protein powder andvanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
3. Pour the filling into the pan over the crust. Smooth the top with a spatula.
4. Bake for about 45-55 minutes until the middle is almost set, but still jiggly.
5. Remove from the oven and cool in the pan at room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not remove the cake from the pan before chilling.)
6. Serve with Keto sauce of your choice.

INGREDIENTS

• 30 g (1 scoop) KetoLean protein powder, chocolate.
• 1/2 cup erythritol (or any granulated sweetener).
• 1/4 tsp Himalayan pink salt.
• 1 cup peanut butter (no sugar added).
• 2 large eggs or egg replacer.
• 1 tsp vanilla extract.
• 1/3 cup sugar-free dark chocolate chips.

Follow the following steps:

1. Preheat oven at 180°C (350°F).
2. In a large bowl, stir together the collagen, sweetener, and salt.
3. Add the egg and whisk at the edge of the bowl to mix the yolk and white, before mixing in with the dry ingredients. Add the peanut butter and vanilla, and stir until smooth.
4. Fold in the chocolate chips.
5. Scoop the cookie dough using a medium cookie scoop, and press the dough into it before releasing onto the lined baking sheet. Squash the cookie dough balls with the palm of your hand or the bottom of a wet glass, to about 1/2cm thickness.
6. Bake for 15-20 minutes, until the cookies are semi-firm and not sticky on top. Cool completely to firm up more.

INGREDIENTS

• 30 g (1 scoop) KetoLean protein powder, vanilla.
• 1/2 + 1 Tbsp finely ground almond flour⁣.
• 1 large egg or egg replacer⁣.
• 2.5 Tbsp almond milk⁣.
• 1 Tbsp oil (coconut, olive or avocado)⁣.
• 1/2 tsp vanilla extract⁣.
• 1 tsp baking powder⁣.
• Stevia or Erythritol (or keto sweetener of your choice)⁣.
• 1 tsp Himalayan pink salt⁣.