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Do you think staying keto means saying goodbye to fluffy, delightful keto cool whip dessert? Think again!

Enter the magical world of keto cool whip, a delicious low-carb alternative that lets you indulge without derailing your progress.

But store-bought options often sneak in hidden carbs. Fear not! This post unveils our top 10 keto cool whip dessert recipes that leverage the power of homemade keto cool whip.

Whether you’re a keto newbie or a seasoned pro, these recipes will satisfy your sweet tooth, keep you in ketosis, and prove that keto desserts can be both delicious and simple.

Why Choose Keto Desserts?

Health Benefits of Keto Desserts

Keto desserts are a fantastic way to enjoy sweets without the sugar spike. These keto cool whip desserts use ingredients that are low in carbs and high in healthy fats, helping you maintain a steady blood sugar level and keeping your body in ketosis. Plus, they can help you feel fuller for longer, reducing cravings for unhealthy snacks.

Simple and Quick to Make

One of the best things about keto desserts is how easy they are to make. Most of these recipes require just a few ingredients and minimal preparation time. This makes them perfect for satisfying those sudden sweet cravings without spending hours in the kitchen.

Keto Cool Whip Dessert: Key Ingredients

Almond Flour

Almond flour is a staple in keto baking. It’s low in carbs and high in healthy fats and protein. Its fine texture makes it perfect for cakes, cookies, and more. Plus, it adds a deliciously nutty flavor to your desserts.

Coconut Flour

Coconut flour is another popular keto ingredient. It’s high in fiber and low in carbs, making it an excellent choice for a variety of baked goods. It absorbs a lot of moisture, so you usually need less of it compared to other flours.

Sugar Substitutes

When it comes to sweetening keto desserts, sugar substitutes like erythritol, stevia, and monk fruit are your best friends. These sweeteners have little to no impact on blood sugar levels, making them perfect for keto-friendly treats

Cool Whip is a brand of whipped topping made by Kraft Heinz. The ingredients in Cool Whip vary slightly depending on the specific product (e.g., Original, Light, Sugar-Free), but here is a general list of ingredients for the Original Cool Whip:

Cool Whip Original Ingredients:

• Water
• Corn Syrup
• High Fructose Corn Syrup
• Hydrogenated Vegetable Oil (Coconut and Palm Kernel Oils)
• Skim Milk
• Light Cream
• Contains less than 2% of Sodium Caseinate (a Milk Derivative)
• Natural and Artificial Flavor
• Xanthan and Guar Gums (Stabilizers)
• Polysorbate 60
• Sorbitan Monostearate
• Sodium Polyphosphate
• Beta Carotene (Color)

Cool Whip is generally not considered keto-friendly due to its ingredients. While Cool Whip is lower in calories and fat compared to heavy cream, it contains several ingredients that are not ideal for a keto diet.

The main concerns are:

1. Corn Syrup and High Fructose Corn Syrup: These ingredients are high in sugars and carbs, which can spike blood sugar levels and kick you out of ketosis.
2. Hydrogenated Vegetable Oil: This type of fat is not considered healthy and is best avoided on a keto diet.
3. Preservatives and Stabilizers: These can include ingredients like sodium caseinate and guar gum, which are not necessarily keto-friendly.

If you are following a strict keto diet, it’s better to make your own whipped cream using heavy cream and a keto-friendly sweetener like erythritol or stevia.

Here’s a simple recipe:

Keto Whipped Cream Recipe

Ingredients:

• 1 cup heavy cream (240ml)
• 2 tbsp powdered erythritol (24g)
• 1 tsp vanilla extract (4g)

Instructions:

1. In a mixing bowl, combine the heavy cream, powdered erythritol, and vanilla extract.
2. Beat the mixture with a hand mixer or a stand mixer until stiff peaks form.
3. Serve immediately or store in the refrigerator for up to a week.
4. This homemade keto whipped cream is a delicious and healthier alternative to Cool Whip, keeping you within your carb limits and supporting your keto diet goals.

Keto Cool Whip Dessert Recipes

1. Keto Strawberry Shortcake

Serving Size:

Serves 8

Equipment Used:

Mixing bowls
Hand mixer or whisk
Baking sheet
Parchment paper
Spoon
Wire rack

Ingredients:

For the Shortcake:

• 1 cup almond flour (112g)
• 1/4 cup coconut flour (28g)
• 1/4 cup erythritol (48g)
• 1/4 cup butter (56g), melted
• 2 large eggs
• 1/4 cup almond milk (60ml)
• 1 tsp vanilla extract (4g)
• 1 tsp baking powder (4g)
• 1/2 tsp baking soda (2g)

For the Topping:

• 1 cup heavy cream (240ml)
• 2 tbsp powdered erythritol (24g)
• 1 tsp vanilla extract (4g)
• 1 cup fresh strawberries (150g), sliced

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and baking soda.
3. In another bowl, beat the melted butter, eggs, almond milk, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. Drop spoonfuls of the batter onto the prepared baking sheet, forming small mounds.
6. Bake for 12-15 minutes, or until the shortcakes are golden brown.
7. Let the shortcakes cool on the baking sheet before transferring to a wire rack.
8. For the topping, whip the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
9. Serve the shortcakes with a dollop of whipped cream and sliced strawberries.

2. Keto Raspberry Cheesecake Parfaits

Serving Size:

Serves 4

Equipment Used:

Mixing bowl
Hand mixer or whisk
Serving glasses or bowls

Ingredients:

• 1 cup raspberries (150g)
• 1 cup heavy cream (240ml)
• 1/4 cup powdered erythritol (36g)
• 1 tsp vanilla extract (4g)

Instructions:

1. In a mixing bowl, beat the heavy cream and powdered erythritol until stiff peaks form.
2. Layer the whipped cream and raspberries in serving glasses.
3. Top with additional raspberries and a sprinkle of erythritol if desired.
4. Serve immediately or refrigerate until ready to serve.

3. Keto Chocolate Mousse

Serving Size:

Serves 4

Equipment Used:

Mixing bowl
Hand mixer or whisk
Spoon
Serving dishes

Ingredients:

• 1 cup heavy cream (240ml)
• 1/4 cup cocoa powder (25g)
• 1/4 cup powdered erythritol (36g)
• 1 tsp vanilla extract (4g)

Instructions:

1. In a mixing bowl, beat the heavy cream, cocoa powder, powdered erythritol, and vanilla extract until stiff peaks form.
2. Spoon the mousse into serving dishes and refrigerate for at least 1 hour before serving.
3. For an extra touch, top with a few berries or a sprinkle of cocoa powder.

4. Keto Strawberry Cheesecake Fat Bombs

Serving Size:

Makes about 20 fat bombs

Equipment Used:

Mixing bowl
Hand mixer or spoon
Baking sheet
Parchment paper
Small cookie scoop or spoon

Ingredients:

• 8 oz cream cheese (226g), softened
• 1/2 cup strawberries (75g), finely chopped
• 1/4 cup powdered erythritol (36g)
• 1 tsp vanilla extract (4g)

Instructions:

1. In a mixing bowl, beat the softened cream cheese until smooth.
2. Add the chopped strawberries, powdered erythritol, and vanilla extract. Mix until well combined.
3. Scoop the mixture into small balls using a spoon or a small cookie scoop.
4. Place the fat bombs on a baking sheet lined with parchment paper.
5. Refrigerate for at least 1 hour until firm.
6. Store in an airtight container in the fridge.

5. Keto Lemon Fat Bombs

Serving Size:

Makes about 20 fat bombs

Equipment Used:

Mixing bowl
Hand mixer or spoon
Baking sheet
Parchment paper
Small cookie scoop or spoon

Ingredients:

• 1 cup cream cheese (226g), softened
• 1/4 cup butter (56g), softened
• 2 tbsp lemon juice (30ml)

Instructions:

1. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
2. Add the lemon juice and mix until well combined.
3. Scoop the mixture into small balls using a spoon or a small cookie scoop.
4. Place the fat bombs on a baking sheet lined with parchment paper.
5. Refrigerate for at least 1 hour until firm.
6. Store in an airtight container in the fridge.

6. Keto Chocolate Covered Strawberries

Serving Size:

Makes about 20 strawberries

Equipment Used:

Microwave-safe bowl
Spoon
Baking sheet
Parchment paper

Ingredients:

• 1 cup dark chocolate (70-85% cocoa) (170g), chopped
• 1 tbsp coconut oil (14g)
• 1 lb strawberries (450g), washed and dried

Instructions:

1. Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, melt the dark chocolate and coconut oil together, stirring every 30 seconds until smooth.
3. Dip each strawberry into the melted chocolate, coating it completely.
4. Place the chocolate-covered strawberries on the prepared baking sheet.
5. Refrigerate until the chocolate is set, about 15 minutes.
6. Store in the refrigerator.

7. Keto Chocolate Strawberry Bark

Serving Size:

Makes about 10 servings

Equipment Used:

Microwave-safe bowl
Spoon
Baking sheet
Parchment paper

Ingredients:

• 1 cup dark chocolate (70-85% cocoa) (170g), chopped
• 1/4 cup strawberries (37.5g), finely chopped
• 1 tbsp coconut oil (14g)

Instructions:

1. Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, melt the dark chocolate and coconut oil together, stirring until smooth.
3. Pour the melted chocolate onto the prepared baking sheet and spread it evenly.
4. Sprinkle the chopped strawberries over the chocolate.
5. Refrigerate until the chocolate is set, about 1 hour.
6. Break into pieces and store in the refrigerator.

8. Keto Strawberry Cream Popsicles

Serving Size:

Makes 6 popsicles

Equipment Used:

Blender
Popsicle molds
Popsicle sticks

Ingredients:

• 2 cups strawberries (300g), hulled and halved
• 1 cup heavy cream (240ml)
• 1/4 cup erythritol (48g)

Instructions:

1. In a blender, combine the strawberries, heavy cream, and erythritol.
2. Blend until smooth.
3. Pour the mixture into popsicle molds.
4. Insert popsicle sticks and freeze for at least 4 hours, or until solid.
5. To release the popsicles, run warm water over the outside of the molds for a few seconds.

9. Keto Pumpkin Cheesecake

Serving Size:

Serves 12

Equipment Used:

Mixing bowls
Hand mixer or spoon
9-inch springform pan

Ingredients:

For the Crust:

• 1 1/2 cups almond flour (168g)
• 1/4 cup butter (56g), melted
• 2 tbsp powdered erythritol (24g)

For the Filling:

• 16 oz cream cheese (452g), softened
• 1 cup pumpkin puree (240g)
• 1/2 cup powdered erythritol (72g)
• 2 large eggs
• 1 tsp vanilla extract (4g)
• 1 tsp pumpkin spice (2g)

For the Whipped Cream Topping:

• 1 cup heavy cream (240ml)
• 2 tbsp powdered erythritol (24g)
• 1 tsp vanilla extract (4g)

Instructions:

1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
2. In a bowl, mix almond flour, melted butter, and powdered erythritol for the crust. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool.
4. In a large mixing bowl, beat the softened cream cheese until smooth.
5. Add the pumpkin puree, powdered erythritol, eggs, vanilla extract, and pumpkin spice. Mix until well combined.
6. Pour the filling over the cooled crust and spread evenly.
7. Bake for 45-50 minutes, or until the center is set and the edges are slightly golden.
8. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.
9. For the whipped cream topping, beat the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
10. Spread the whipped cream over the chilled cheesecake before serving.

10. Keto Chocolate Cheesecake

Serving Size:

Serves 12

Equipment Used:

Mixing bowls
Hand mixer or spoon
9-inch springform pan

Ingredients:

For the Crust:

• 1 1/2 cups almond flour (168g)
• 1/4 cup butter (56g), melted
• 2 tbsp powdered erythritol (24g)

For the Filling:

• 16 oz cream cheese (452g), softened
• 1/2 cup powdered erythritol (72g)
• 2 large eggs
• 1 tsp vanilla extract (4g)
• 1/2 cup cocoa powder (50g)
• 1/2 cup heavy cream (120ml)

For the Whipped Cream Topping:

• 1 cup heavy cream (240ml)
• 2 tbsp powdered erythritol (24g)
• 1 tsp vanilla extract (4g)

Instructions:

1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
2. In a bowl, mix almond flour, melted butter, and powdered erythritol for the crust. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool.
4. In a large mixing bowl, beat the softened cream cheese until smooth.
5. Add the powdered erythritol, eggs, vanilla extract, cocoa powder, and heavy cream. Mix until well combined.
6. Pour the filling over the cooled crust and spread evenly.
7. Bake for 45-50 minutes, or until the center is set and the edges are slightly golden.
8. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.
9. For the whipped cream topping, beat the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
10. Spread the whipped cream over the chilled cheesecake before serving.

11. Keto Chocolate Mousse

Serving Size:

Serves 4

Equipment Used:

Mixing bowl
Hand mixer or whisk
Spoon
Serving dishes

Ingredients:

• 1 cup heavy cream (240ml)
• 1/4 cup cocoa powder (25g)
• 1/4 cup powdered erythritol (36g)
• 1 tsp vanilla extract (4g)

Instructions:

1. In a mixing bowl, beat the heavy cream, cocoa powder, powdered erythritol, and vanilla extract until stiff peaks form.
2. Spoon the mousse into serving dishes and refrigerate for at least 1 hour before serving.
3. For an extra touch, top with a few berries or a sprinkle of cocoa powder.

12. Keto Strawberry Cheesecake Parfaits

Serving Size:

Serves 4

Equipment Used:

Mixing bowl
Hand mixer or whisk
Serving glasses or bowls

Ingredients:

• 1 cup strawberries (150g), sliced
• 1 cup heavy cream (240ml)
• 1/4 cup powdered erythritol (36g)
• 1 tsp vanilla extract (4g)

Instructions:

1. In a mixing bowl, beat the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
2. Layer the whipped cream and sliced strawberries in serving glasses.
3. Top with additional strawberries and a sprinkle of erythritol if desired.
4. Serve immediately or refrigerate until ready to serve.

13. Keto Lemon Cheesecake Fat Bombs

Serving Size:

Makes about 20 fat bombs

Equipment Used:

Mixing bowl
Hand mixer or spoon
Baking sheet
Parchment paper
Small cookie scoop or spoon

Ingredients:

• 8 oz cream cheese (226g), softened
• 1/4 cup butter (56g), softened
• 2 tbsp lemon juice (30ml)
• 2 tbsp powdered erythritol (24g)

Instructions:

1. In a mixing bowl, beat the softened cream cheese, butter, lemon juice, and powdered erythritol until smooth and creamy.
2. Scoop the mixture into small balls using a spoon or a small cookie scoop.
3. Place the fat bombs on a baking sheet lined with parchment paper.
4. Refrigerate for at least 1 hour until firm.
5. Store in an airtight container in the fridge.

14. Keto No-Bake Cheesecake Bites

Serving Size:

Makes about 20 bites

Equipment Used:

Mixing bowls
Hand mixer or spoon
Baking sheet
Parchment paper
Small cookie scoop or spoon

Ingredients:

• 8 oz cream cheese (226g), softened
• 1/4 cup powdered erythritol (36g)
• 1 tsp vanilla extract (4g)
• 1 cup heavy cream (240ml)

Instructions:

1. In a mixing bowl, beat the softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.
2. In a separate bowl, beat the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until well combined.
4. Scoop the mixture into small balls using a spoon or a small cookie scoop.
5. Place the cheesecake bites on a baking sheet lined with parchment paper.
6. Refrigerate for at least 1 hour until firm.
7. Store in an airtight container in the fridge.

15. Keto Coconut Whipped Cream

Serving Size:

Makes about 8 servings

Equipment Used:

Mixing bowl
Hand mixer

Ingredients:

• 1 can full-fat coconut milk (400ml), chilled overnight
• 2 tbsp powdered erythritol (24g)
• 1 tsp vanilla extract (4g)

Instructions:

1. Open the chilled can of coconut milk and scoop out the solid coconut cream into a mixing bowl, leaving the liquid behind.
2. Add the powdered erythritol and vanilla extract to the coconut cream.
3. Beat the mixture with a hand mixer until light and fluffy.
4. Serve immediately or store in the refrigerator for up to a week.

Summary of Keto Desserts and Their Benefits

Why These Recipes Are Keto:

Low in Carbohydrates: Each recipe uses ingredients that are low in carbohydrates, such as almond flour, coconut flour, and erythritol, instead of high-carb flour and sugar.

High in Healthy Fats: These desserts incorporate ingredients like butter, heavy cream, coconut oil, and nut butter, which are rich in healthy fats, and essential for the keto diet.

No Added Sugars: The recipes use keto-friendly sweeteners like erythritol, which do not spike blood sugar levels, keeping the desserts low in net carbs.

Moderate Protein: The protein content is balanced to avoid excessive protein intake, which can be converted into glucose in the body.

Benefits of These Keto Desserts:

Maintaining Ketosis: By keeping carbohydrate intake low and fats high, these desserts help maintain ketosis, where the body burns fat for fuel instead of carbohydrates.

Stable Blood Sugar Levels: The use of sugar substitutes and low-carb ingredients helps prevent spikes in blood sugar levels, making these desserts suitable for diabetics.

Satiety and Reduced Cravings: High-fat content in these desserts helps increase satiety, reducing overall hunger and cravings, which can aid in weight loss and management.

Nutrient-Rich Ingredients: Many of the ingredients, such as almonds, coconut, and dark chocolate, are nutrient-dense, providing vitamins, minerals, and antioxidants.

Versatility and Simplicity: These recipes are easy to make with few ingredients, making them convenient for those following a keto lifestyle without compromising on taste and satisfaction.

Benefits of Specific Ingredients:

Almond Flour: Low in carbs, high in healthy fats, and provides a good amount of protein and fiber.
Coconut Flour: High in fiber, low in carbs, and has a mild, sweet flavor.
Erythritol: A natural sugar alcohol that doesn’t raise blood sugar levels and has zero net carbs.
Butter and Cream: Provide healthy fats that are essential for energy on a keto diet.
Nut Butter: Rich in healthy fats and proteins, offering a creamy texture and flavor without added sugars.
Dark Chocolate: Contains healthy fats and antioxidants, with minimal carbs when choosing high-cocoa content chocolate.
Coconut Milk and Oil: High in medium-chain triglycerides (MCTs), which can be easily converted into ketones for energy.

Conclusion

These keto desserts are not only delicious but also align with the principles of the ketogenic diet, making them perfect for those looking to enjoy sweet treats while maintaining their dietary goals.

They offer the benefits of stable energy levels, reduced cravings, and better weight management, all while being easy to prepare with simple, keto-friendly ingredients. Enjoy these desserts as part of your keto journey to stay satisfied and on track!