Keto Friendly Desserts

A few months ago I received a request for a “keto friendly” dessert or cake. I had never heard of it. I researched a bit and was like EW! NO! LOL for reals. My first instinct was to suggest something savory like a meat and cheese cake covered with mashed cauliflower, but that totally turned me off and gave me bitter face. I turned to my friends and followers and asked their advice. Majority of comments were laugh worthy… seemed everyone had their opinions about this “lifestyle” too.


BUT, I came through for my client. While the stellar cake I created was not keto friendly, the side dessert WAS! Check out the cake I created for Porter Robinson’s Birthday. It’s themed after his gorgeous Anime project Shelter. I created Rin and her younger self from modelling chocolate and fondant. The tree’s branches are a technique I learned from my Supah Schugah Sistah Liz of Sugar Geek Show.

Porter Robinson's Birthday Cake themed after his Anime project: Shelter.                       Porter Robinson's Birthday Cake themed after his Anime project: Shelter.                Porter Robinson's Birthday Cake themed after his Anime project: Shelter.Porter Robinson's Birthday Cake themed after his Anime project: Shelter.


OH, that side of keto friendly dessert? Buckeye Pops! This recipe called for an ingredient that is not ready available in most stores, so I ordered from Amazon, this is the brand of Erythritol I use. Side note: if you’re going to be baking a lot or making keto friendly desserts and treats, the 5 lb. bag is totally worth the coin!


Moving on, thinking I’ll never have to worry about that type of dessert again, I’m faced with an injury that requires reconstructive spinal surgery and pain meds. I’m not going to bore you with the deetz, otherwise we’re in for a long story longer. I researched alternatives, top picks were physical therapy (PT) and weight loss. Determined not to have that surgery, I began a regime of PT three days a week and a weight loss program with my primary care physician. After a 32 lb., weight loss over a 3 month period, I began gaining ounces to pounds over a 30 day mandatory break from the program. AWW MAN! Come on! I was doing so good, what’s happening?!


Discouraged. So I turned to my friends and asked what they were doing to lose weight. Keto <—-there’s that word again. More research helped me learn what happens to the body when it’s in ketosis, the big win for me was decreased inflammation and pain. then I talked to my doc about it, and then I began a new venture. Since June 3rd, I’ve lost 84 lbs, improved my BMI by 17%, and I am completely pain med free. I opted for a less invasive procedure on my lower back to help the nerves not freak out so much when and if there is a spasm. I’m still recovering, so when you see the video below you’ll notice my face is a bit puffy – that’s from the steroids I had to have. It’s temporary, but I learned steroids make you snacky and crave sweets YIKES!

Chef Mitchie before and after progress shot

The biggest challenge was quitting sugar. I never realized how much I loved to eat it besides play with it! Sugar-free desserts are really easy to find, but keto-friendly desserts are something a bit different because they lack sugar, are high in protein and (good) fat. I nosh on a few different desserts/treats and some of my clients have enjoyed them too! If you’re interested in drinking your ketones I have a referrer link (I am not a coach, but I do earn extra servings when you buy).


Today I teamed up with the hosts of Las Vegas Morning Blend to chat about my fave non-profit, Some of the families served have dietary restrictions so it’s helpful to have volunteer bakers that specialize in gluten free, sugar free, dye free, etc. Today was a great opp to introduce a yummy low carb no sugar dessert. Seriously good!

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Keto No Bake Cookie Dough

(highlighted products recommended by Mitchie)

2 1/4 cups almond flour 

1 1/4 Erythritol or Swerve

1 1/2 tsp alcohol free vanilla

1/3 cup + 2 tbs coconut flour

1 c grass fed butter

1 tsp sea salt or 1 1/4 tsp pink salt

1 cup Lily’s Dark Chocolate Chips

1) Add your sweetner to a grinder and process until powdered. 

2) In a separate bowl, cream together sweetner and butter until fully incorporated and fluffy.

3) Add almond flour, mix well, then add vanilla, coconut flour, and salt. Mix until no dry ingredients remain. Add chips.

4) Dig in! a 2 oz. serving is plenty. Store in an airtight container in your refrigerator for up to 2 weeks.

I use the HNRCA Recipe calculator and here are some numbers if you’re counting: Food Energy: 167 kcal | Total fat: 15 g | Cholesterol: 20 mg | Carbs: 6 g | Total Dietary Fiber: 4 g | Protein: 3 g 


ChefMitchie is a participant with Amazon Associates, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking products to If you purchase from her influencer shop, she may earn a small commission which helps her continue what she loves to do everyday; be creative.