These vegan peanut butter chocolate chip pudding cookies are a delightful treat that combines the rich flavors of peanut butter and chocolate in a soft and chewy cookie. Perfect for satisfying your sweet cravings!

Ingredients: 1 cup creamy peanut butter. 1/2 cup brown sugar. 1/4 cup maple syrup. 1/4 cup unsweetened applesauce. 2 teaspoons vanilla extract. 2 tablespoons cornstarch. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup vegan chocolate chips.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put peanut butter, brown sugar, maple syrup, applesauce, and vanilla extract in a large bowl. Mix until it's smooth. Mix in the salt, baking soda, and cornstarch, making sure everything is well mixed. Add vegan chocolate chips and mix well. Using a spoon or cookie scoop, put dough on the baking sheet that has been prepared. Using a fork, gently press down on each cookie to make a crisscross pattern on top. When the edges are golden brown, it's done baking. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10-12

Enjoy these vegan triple chocolate glazed brownies that are rich and fudgy. Just what you need to satisfy your chocolate cravings without using any animal products.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup cocoa powder. 1 tsp baking powder. 1/2 tsp salt. 1 cup almond milk. 1/2 cup vegetable oil. 1 tsp vanilla extract. 1/2 cup vegan chocolate chips. 1/4 cup vegan chocolate chunks. 1/4 cup vegan chocolate glaze.

Instructions: Warm the oven up to 350F 175C and grease a baking dish. Mix the sugar, cocoa powder, baking powder, and salt in a bowl with a whisk. Mix the dry ingredients together with the almond milk, vegetable oil, and vanilla extract. Mix everything together well. It's time to add the vegan chocolate chunks and chips. Spread out the batter in the baking pan that has been prepared. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the brownies cool all the way down. After the brownies have cooled, cover them with vegan chocolate glaze. Cut it up and serve!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy a rich, low-carb, sugar-free chocolate hazelnut shake. If you want something sweet but are still in ketosis, this super thick shake is perfect for you.

Ingredients: 1 cup unsweetened almond milk. 1/4 cup heavy cream. 2 tablespoons unsweetened cocoa powder. 2 tablespoons hazelnut butter. 1/2 teaspoon vanilla extract. Liquid stevia or preferred keto-friendly sweetener to taste. 1 cup ice cubes.

Instructions: In a blender, combine almond milk, heavy cream, cocoa powder, hazelnut butter, vanilla extract, and sweetener. Add ice cubes to the blender. Blend on high speed until smooth and creamy. Taste and adjust sweetness if needed by adding more sweetener. Pour into a glass and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

Enjoy guilt-free indulgence with these delicious high carb, low fat sweet potato fries. They're crispy, flavorful, and perfect for satisfying your cravings while sticking to a healthy vegan lifestyle.

Ingredients: 2 large sweet potatoes, peeled and cut into fries. 1 tbsp cornstarch. 1 tbsp paprika. 1 tsp garlic powder. 1 tsp onion powder. Salt, to taste.

Instructions: Warm the oven up to 425F 220C. Toss the sweet potato fries with cornstarch in a large bowl until they are well covered. Put salt, garlic powder, onion powder, and paprika in the bowl. Toss the fries so that the spices cover them all evenly. Put fries on a baking sheet that has been lined with silicone baking mats or parchment paper. Spread them out in a single layer. Fries should be baked in a hot oven for 25 to 30 minutes, flipping them over halfway through, until they are golden brown and crispy. Take it out of the oven and serve it hot.

Prep Time: 10 minutes

Cook Time: 30 minutes

Enjoy a creamy keto cheesecake that only serves one and can be made in less than 10 minutes without baking. This dessert will satisfy your sweet tooth without making you feel bad, and it will also keep you in ketosis.

Ingredients: 1/4 cup almond flour. 1 tbsp powdered erythritol. 1 tbsp melted butter. 2 oz cream cheese, softened. 1 tbsp sour cream. 1/4 tsp vanilla extract. 1/4 tsp lemon juice. 1 tbsp heavy cream. 1/2 tsp powdered erythritol for topping.

Instructions: Melted butter, almond flour, and 1 tablespoon of erythritol powder should all be mixed together in a small bowl. To make the crust, press the mixture into the bottom of a small ramekin. Smooth out the cream cheese, sour cream, vanilla extract, lemon juice, and heavy cream in a different bowl by beating them together. Put the cream cheese mix on top of the crust in the ramekin. For extra sweetness, you can sprinkle 1/2 teaspoon of powdered erythritol on top. Put it in the fridge for at least 30 minutes before you serve it.

Prep Time: 10 minutes

Cook Time: 0 minutes

This recipe for low-carb Thin Mint Macaroon Cookies is a keto-friendly take on a classic treat. They are a great treat that you can enjoy without feeling bad about it because they have coconut, cocoa, and peppermint in them.

Ingredients: 2 cups shredded unsweetened coconut. 1/4 cup coconut oil, melted. 1/4 cup unsweetened cocoa powder. 1/4 cup powdered erythritol or preferred keto sweetener. 1/2 tsp peppermint extract. 1/4 tsp vanilla extract. Pinch of salt. 2 oz sugar-free dark chocolate, chopped for coating.

Instructions: Prepare the oven by heating it up to 325F 165C. Shredded coconut, melted coconut oil, cocoa powder, powdered erythritol, peppermint extract, vanilla extract, and a pinch of salt should all be put in a bowl. Mix well until everything is well mixed. Scoop out the mixture with a tablespoon and roll it into small balls. Put them on a baking sheet that has parchment paper on it. Using your fingers, press down on each ball a little to make a cookie shape. After the oven is hot, bake for 12 to 15 minutes, or until the edges are starting to turn golden. Take the cookies out of the oven and leave them on the baking sheet for 5 minutes to cool down. At the same time, melt the sugar-free dark chocolate in a bowl that can go in the microwave for 30 seconds at a time, stirring each time until the chocolate is smooth. After the cookies have cooled, dip each one halfway into the melted chocolate. Put the cookies back on the baking paper. The cookies should be chilled for about 15 to 20 minutes, or until the chocolate coating is set. Place the baking sheet in the fridge. Take the low-carb Thin Mint Macaroon Cookies out of the fridge when they are set and enjoy them!

Prep Time: 15 minutes

Cook Time: 15 minutes