Desserts – 2KrazyKetos

Vanilla Cake

2krazyketos — Wed, 13 May 2026 00:23:00 +0000

Vanilla Cake

This moist, "box-mix" style cake delivers an old-fashioned experience with a perfect, springy crumb and delectable flavor—you won't even miss the white flour version. Developed to provide a clean, nostalgic treat, it pairs perfectly with our buttercream frosting for any celebration. It’s the ultimate way to enjoy a classic vanilla cake while staying entirely keto and carnivore-aligned.

Course Dessert

Prep Time 5

Cook Time 25

Servings

Calories 195kcal

Ingredients

Dry Ingredients

1 1/2 Cups Almond Flour Super fine, blanched
1/4 Cup Coconut Flour
3/4 Cup Allulose
1 Tbls Beef Gelatin
2 tsp Baking Powder
1/2 tsp Xanthan Gum
1/4 tsp Salt

Wet Ingredients

3 Large Eggs (room temperature)
3/4 Cup Water
3 Tbls Melted Butter or Coconut Oil
1 1/2 tsp Vanilla Extract
4-6 Drops Liquid Sweetener (optional)

Instructions

Preheat your oven to 325°F (160°C). Lowering the temp from the standard 350°F is key to preventing the allulose from over-browning. Grease your cake pan or line a 10-slot cupcake tin with liners.
In a large mixing bowl, combine the almond flour, coconut flour, allulose, beef gelatin, baking powder, xanthan gum, and salt. Whisk thoroughly to break up any clumps and ensure the gelatin and gum are evenly distributed.
In a separate bowl, whisk together the eggs, ¾ cup water, melted butter (or oil), vanilla extract, and your liquid sweetener drops until the mixture is frothy.
Pour the wet ingredients into the dry. Mix with a spatula or hand mixer until the batter is smooth.

This is Crucial. This step allows the coconut flour and beef gelatin to fully absorb the liquid, which is the secret to that "springy" crumb you're looking for.

Let the batter sit for 5 minutes before putting it in the oven.

After the 5-minute rest, your batter should be thick and glossy—think the consistency of a heavy Greek yogurt. When you lift your spatula, the batter should fall in a thick "ribbon" that holds its shape for a second before smoothing out. If your brand of coconut flour was extra thirsty and the batter looks more like a stiff paste or cookie dough, don't be afraid to add one additional tablespoon of water at a time until you reach that perfect, spreadable ribbon stage.

Divide the batter into your cupcake liners or pour into your cake pan. Since the batter is thick, use the back of a spoon to smooth the tops.
Bake:
10 Standard Cupcakes: Bake for 20–25 minutes.
8-inch Cake: Bake for 25–30 minutes.
Tip: The tops will be a beautiful dark golden brown. Test with a toothpick; it should come out clean.

Most of you probably have a standard 9-inch pan in the cupboard. This recipe fits perfectly, but since it spreads a little thinner than an 8-inch, keep a close eye on your timer. You're looking for that golden-brown top and a clean toothpick about 5 minutes earlier than usual!"

Let the cake or cupcakes cool completely in the pan. Because we are using beef gelatin instead of gluten, the internal structure "locks in" as it cools. If you cut it while hot, it may crumble, but once cool, it has that perfect, bouncy texture.

Notes

Brand Variations: Nutrition facts are estimates based on the specific brands we used. Keep in mind that different brands of almond and coconut flour can vary in fiber content and absorbency, so your results and macros may shift slightly.
The No-Gum Option: If you prefer to skip the xanthan gum, simply increase the beef gelatin to 1.5 or 2 tablespoons. Without xanthan gum, the cake will be much more fragile and crumbly. It will taste great, but it might fall apart when you try to lift a slice out of the pan or if you try to layer it. Because of that, it is extra important to let it cool completely to allow the gelatin to "set" the structure before slicing.
The Perfect Pairing: For the ultimate celebration cake or a decadent weekend treat, be sure to pair this with our buttercream frosting. It complements the nostalgic vanilla crumb perfectly!
The Allulose Secret: We use allulose because it’s a "rare sugar" that isn't metabolized by the body. It’s the secret to achieving that 2.5g net carb count while providing a natural caramelization and moisture. Best of all, you get that old-fashioned sweetness without the "cooling" aftertaste of erythritol or the digestive upset often caused by the mystery fibers found in commercial box mixes

THE DIY BULK PANTRY MIX

To Bulk Prep: Multiply all the dry ingredients from the recipe card by 4, whisk them thoroughly in a large airtight container, and store it in your pantry.

HOW TO MAKE A BATCH From the Bulk Pantry Mix (Yields 10 Cupcakes) Step 1: Shake your pantry container well. Because the smaller ingredients settle you can't just scoop exactly 2 ½ cups, or you'll leave behind some of your rise and structure so make sure you shake the container.. Scoop out 2 ½ cups of the dry mix, then add 1 separate, rounded tablespoon of the mix into your bowl. Step 2: In a separate bowl, whisk together your standard single-batch wet ingredients: 3 large eggs, ¾ cup water, 3 tbsp melted butter, and your extracts. Step 3: Follow the recipe for the rest

The Allulose Secret: We use allulose because it’s a "rare sugar" that isn't metabolized by the body. It’s the secret to achieving that 2.5g net carb count while providing a natural caramelization and moisture. Best of all, you get that old-fashioned sweetness without the "cooling" aftertaste of erythritol or the digestive upset often caused by the mystery fibers found in commercial box mixes

Nutrition

Buttercream Frosting

2krazyketos — Mon, 11 May 2026 21:31:41 +0000

Buttercream Frosting

Ditch the seed oils and chemicals with this rich, 5-ingredient buttercream that serves as the perfect base for all your keto celebrations. Start with a fluffy vanilla foundation, then easily pivot to a deep, decadent chocolate with one simple bowl hack.

Course Dessert

Prep Time 5

Softening butter and Cream Cheese 1

Servings Tablespoons

Calories 138kcal

Ingredients

1 Cup Softened Butter 2 Sticks
8 Ounces Cream Cheese 1 Block
1 1/2 Cups Powdered Allulose
2 Tbls Heavy Whipping Cream
2 tsp Vanilla Extract

TO MAKE CHOCOLATE

1/4-1/2 cup Cocoa Powder
1-3 Tbls Heavy Whipping Cream

Instructions

Soften butter and cream cheese to room temperature for at least an hour
In a bowl or stand mixer, blend butter and cream cheese until well incorporated and fluffy
Add to heavy whipping cream and vanilla extract to butter mixture and combine well. Add in powdered allulose. and combine well. Mix until fluffy

If you dont have powdered allulose, put it in a blender or grinder and pulse on high for 20-30 seconds. Powdered sweetener will give a better texture

For a chocolate version, sift in 1/4 to 1/2 cup of coco powder.
Add in more Heavy Whipping Cream, 1 tablespoon at a time and mix well. Continue to add until the frosting is the consistency you like
Spread on cupcakes or store in air tight container.

Video

Notes

Don't let that $10.2$ g Total Carb number scare you! Roughly $9$ g of that comes from the Allulose. Since the body doesn't metabolize Allulose like regular sugar, your Net Carb impact is only about $1$ g. You get all the sweetness and the perfect texture without the insulin spike that stalls your progress!

Recipe Note: The nutrition facts for this recipe card are based on the Chocolate version. For those enjoying the Vanillabase, use the table above. By subtracting the Allulose—which has a near-zero glycemic impact—you are left with less than

1

gram of Net Carbs per serving!

Vanilla Buttercream Nutrition

Per 2 tablespoon serving (Based on 20 servings per batch)

Nutrient	Amount
Calories	$135$
Total Fat	$14$ g
Total Carbs (Including Allulose)	$9.6$ g
Allulose	$9$ g
Net Carbs	$0.6$ g
Protein	$0.8$ g

Nutrition

Keto Ice Cream

2krazyketos — Thu, 13 Nov 2025 19:32:35 +0000

Scoop-able Ice Cream

Our Scoopable Keto Ice Cream is made with just a handful of simple, clean ingredients—no sugar, no junk, and no complicated steps. It churns up silky-smooth and freezes beautifully, staying perfectly scoopable even the next day. It’s the easy, no-fail treat that keeps your keto lifestyle delicious.

Course Dessert

Prep Time 5

Cook Time 25

Chilling 3

Servings

Calories 325kcal

Equipment

Blender
Ice Cream Machine

Ingredients

12 Ounces Warm Water Water should not be boiling, around 100-110 degrees is perfect
14 Ounces Heavy Cream
1/3-1/2 Cup Allulose Can not substitute Erythritol
1/2 tsp Guar gum
1 tsp Vanilla Extract (or flavoring of your choice)

Instead of Guar Gum

1/2 tsp Tara Gum For Tara Gum, blend it longer and on a higher speed

Optional Add ins

2 tsp Vegetable Glycerine or Vodka Makes it easier to scoop later
2 Tbls Cocoa Powder To make Chocolate Ice Cream

Instructions

In a blender add water, allulose, vanilla extract and guar/tara gum. Blend for 1 minute
12 Ounces Warm Water, 1/3-1/2 Cup Allulose, 1/2 tsp Guar gum, 1 tsp Vanilla Extract
Add heavy cream and blend on low for 30 second to 1 minute
14 Ounces Heavy Cream
If using Vegetable glycerine or Vodka, add it now and blend for 30 seconds
Pour into container and chill in fridge for 4 hours minimum. Overnight is better.
Pour into Ice Cream Machine and churn until desired consistency.

Video

Notes

Macros are calculated based on the exact ingredients and measurements used in this recipe, so your numbers may vary slightly depending on brands or substitutions. This ice cream works beautifully in a soft-serve maker, a traditional churn—whether compressor style, freezer bowl, and even the Ninja Creami.

If you prefer a softer, scoop-ready texture straight from the freezer, adding a little vegetable glycerin or vodka can help, but keep in mind it will add a couple of carbs per serving. Enjoy customizing it to fit your perfect keto bowl!

Nutrition

Marshmallows

2krazyketos — Fri, 10 Oct 2025 22:44:12 +0000

Marshmallows

These are the fluffiest marshmallows you'll ever have and the best part is they're packed with protein.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 5

Calories 5kcal

Equipment

Stand Mixer

Ingredients

3 Tbls Beef Gelatin
2 Tbls Collagen Peptides (optional but recommended)
1 1/2 Cups Allulose
1/2 Cup Water
2/3 Cup Water
1/4 tsp salt
1-2 tsp vanilla or other flavoring

Instructions

In your mixing bowl, pour in 1/2 cup water and then sprinkle gelatin over top.
3 Tbls Beef Gelatin, 1/2 Cup Water
Add Collagen Peptides
2 Tbls Collagen Peptides
put aside and allow the gelatin to bloom for about 10 minutes
In a saucepan, add 2/3 cup water and allulose over medium to high heat
1 1/2 Cups Allulose, 2/3 Cup Water
Bring to a low boil, about 240 degrees and melt allulose
mix gelatin mixture so that everything is wet
Once syrup is ready, slowly pour into stand mixer. Start on low until everything is combined.
Once the syrup is mixed, turn stand mixer to medium and allow to mix for 5-8 minutes until the mixture begins to froth and turn to a meringue .
Add salt and favoring and tun mixture to high
1/4 tsp salt, 1-2 tsp vanilla or other flavoring
Allow to mix for about 8-10 minutes until marshmallow mixture is forming stiff peaks. The harder the marshmallows will be,
Take a 9x9 or 9x13 pan and coat with cooking spray
Pour mixture into pan, smooth out top and place in fridge for a minimum of 5-6 hours
When ready, coat a knife with cooking oil and cut into pieces
coat marshmallows with allulose to prevent sticking
store in airtight container or freeze

Video

Nutrition

Serving: 1g | Calories: 5kcal | Carbohydrates: 5.76g | Protein: 1g | Sugar Alcohol: 5.76g

Thumbprint Cookies

2krazyketos — Sun, 31 Dec 2023 18:31:26 +0000

Thumbprint Cookies

These are delicious, chewy thumbprint cookies that can be filled with your favorite keto friendly jam, jelly, preserves or even chocolate fudge,

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Servings Cookies

Calories 70kcal

Cost $9

Ingredients

1 cup almond flour
1 Serving Keto Chow any flavor of your choice (NOT THE CORE FLAVORS)
2 tablespoons beef gelatin powder
1/4 teaspoon baking powder
1/4 cup butter softened
1/4 cup powdered sweetener
1 large egg
1 teaspoon vanilla extract
Orange Preserves You can use any keto friendly jelly, jam, preserves or even fudge

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the almond flour, Keto Chow, beef gelatin powder, and baking powder until well combined.
In another bowl, using a hand mixer or stand mixer, cream together the softened butter and powdered erythritol (or powdered monk fruit sweetener) until light and fluffy.
Add the egg and vanilla extract to the butter mixture and beat until fully combined.
Gradually add the dry ingredients mixture into the wet ingredients and mix until a dough forms.
Roll the dough into small balls and place them on the prepared baking sheet. Use a spoon or your thumb to gently press down on each ball to create a divot for the filling
Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Fill each them

Video

Notes

The below nutrition facts are based on the ingredients we used and do not include whatever filling you use for the middle of the cookie

Nutrition

Dairy Free Chocolate Pudding

2krazyketos — Wed, 08 Feb 2023 00:17:44 +0000

Dairy Free Chocolate Pudding

This is a delicious way to get your protein in and have a delicious desert. The recipe is based off Maria Emmerich's protein pudding (link for video is down below)

Course Dessert

Cuisine American

Prep Time 1

Cook Time 5

Firming 3

Servings Cups

Calories 350kcal

Equipment

Blender

Ingredients

12 Large Eggs
1 serving Keto Chow Chocolate Core
13.5 ounces Canned Coconut Milk
10-12 drops liquid sucralose or stevia Optional to add sweetness
2 Tbls Cocoa Powder

Instructions

Scramble eggs. Don't over cook them. They should be slightly wet when finished. You can also use hard boiled however you will need to blend them longer and you do have a sulfur smell until you allow the pudding to "set up" overnight
In a good blender (it doesn't have to be a vitamix) add all ingredients Make sure you put the liquid in first to make it easier.
Start blender on low and increase to high speed and blend until smooth
Once the pudding is smooth, remove lid of blender and scrape down sides
Replace lid and blend for about 30 more seconds
At this point, the pudding is ready to eat but the texture improves (especially if you use hard boiled eggs) if you allow it to "set up" in fridge for a few hours.
Pour into an airtight container and allow to set up for a couple hours in the fridge
Enjoy a serving and store remaining pudding in fridge for up to 6 days

Video

Notes

The above nutrition will change depending on what keto milk you use.

Though we are using Keto Chow, this recipe will work with other beef protein powder like Equip Chocolate protein powder. The final texture and taste may be slightly different with Equip. For best results, we highly recommend sticking with keto chow. It has the best ingredients and is how we designed the recipe
This recipe will work with any of the sweet flavors of Keto Chow however it will not be dairy free.
We choose to use liquid sweeteners like sucralose, stevia or monk fruit to up the sweetness. You can use 1/2 cup of powdered erythritol however you will be adding 12 total carbs per serving (72 for the whole recipe)

Maria Emmerich's original protein pudding recipe can be found here: https://mariamindbodyhealth.com/hard-boiled-egg-pudding/

Nutrition

Keto Condensed Milk

2krazyketos — Fri, 30 Dec 2022 17:58:19 +0000

Condensed Milk

If you ever had a recipe that you wanted to convert to keto, but couldn't because it called for condensed milk, here is your chance. This is a delicious condensed milk that is perfect for fudge, bars and even your coffee

Course Dessert

Cuisine American

Prep Time 2

Cook Time 30

Cooling 4

Servings Tablespoons

Calories 64kcal

Ingredients

2 Cups Heavy Whipping Cream
1/4 Cup Bochasweet (or 1/3 cup powdered keto sweetener)
3 Tablespoons UNSALTED butter

Instructions

In a large skillet (do not use a small saucepan) melt butter
Add heavy whipping cream and sweetener and mix well.
Bring mixture to a boil and then reduce to a simmer
Stir occasionally to prevent scalding
Continue to simmer for about 25-30 minutes until mixture had reduced by about 1/3 and it coats the back of a spoon
Transfer to a glass container and allow to cool. Place in the fridge for 4 hours to allow milk to firm up

Video

Notes

The below nutrition is based on using Bochasweet and having about 30 tablespoons of final mixture.

Nutrition

Peanut Butter Cookie

2krazyketos — Fri, 09 Dec 2022 18:14:39 +0000

Peanut Butter Cookies

These are delicious 3 ingredient peanut butter cookies that can be made in the oven or even air fryer

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

cooling time 10

Servings cookies

Calories 114kcal

Ingredients

1 cup Peanut Butter (use a sugar free peanut butter)
1 cup Bochasweet (you can also use granulated Erythritol
1 Large Egg

Instructions

Preheat oven or airfryer to 350 degrees
In a bowl, combine egg and sweetener and mix well
Add in 1 cup of peanut butter and mix until well combined
Using a cookie scoop, separate into balls (we shoot for 14)
Place them on a lined cookie sheet or on parchment paper in air fryer
Press down with a fork
Bake for 12-15 minutes in an oven or 5 minutes in air fryer.
Remove immediately when they are brown
Allow to cool for at least 10 minutes before trying to transfer to storage container

Video

Notes

The below nutrition facts are based on using BochaSweet as the sweetener and getting 14 cookies from a batch. The macros for your cookies are dependent on the peanut butter and sweetener you use as well as how many cookies you make.

Nutrition

Keto Cinnamon Apples

2krazyketos — Sun, 03 Jul 2022 10:31:19 +0000

Keto Cinnamon Apples

These keto "apples" taste just like the real thing and it's much lower in carbs. Enjoy them as a stand alone desert or use it for a stuffed waffle or as the filling for an apple pie

Course Dessert

Cuisine American

Prep Time 2

Cook Time 10

Servings people

Calories 126kcal

Ingredients

1 Chayote Sliced
2 Tablespoons Butter
2 Tablespoons Allulose (or erythritol)
1-2 teaspoons Ground cinnamon
1 teaspoon Lemon Juice
1/2 teaspoon Cream of Tartar
1-2 teaspoons Apple extract Use any apple flavoring (optional but adds apple flavor)
Liquid stevia to taste. (can use Sucralose too)
1/8 teaspoon Xanthan gum
1/4 cup water

Instructions

Peel and slice Chayote
In a saucepan over low to medium heat, Add water, butter, sliced chayote, cinnamon, allulose, lemon juice, cream of tartar, apple extract and liquid sweetener if you are using it
Cover saucepan and reduce heat to low
Allow to cook for about 10 minutes until the "apples" are soft
Once done, taste to see if you need more apple flavor or sweetener.
add 1/8 to 1/4 tsp Xanthan gum to thicken sauce
Serve and Enjoy

Video

Notes

The below nutrition is based on using the brand ingredients we used and on using 1 1/2 tablespoons of allulose

Do not heat on high, that will cause the water to evaporate before the "apples" can soften.

You can substitute any keto friendly granular sweetener for the allulose. If using something other than allulose, taste the mixture for sweetness before adding liquid sweeteners.

If you do not have sauce after softening, you can add a little water to the mixture.

Nutrition

Apple Pie Stuffed waffles

2krazyketos — Sat, 02 Jul 2022 03:13:51 +0000

Apple Pie Stuffed Waffle

Joe thinks this is one of his best creations in the kitchen.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Servings people

Calories 262kcal

Equipment

1 Stuffler (or other stuffed waffle maker)

Ingredients

1 batch 2kk Keto cinnamon apples
4 Large Eggs
1 Cup Shredded Mozzarella Cheese
1 Serving Apple Pie Keto Chow
2-3 Tablespoons water or almond milk

Instructions

Prepare cinnamon apple mixture
Preheat waffle maker
In a bowl, combine eggs and keto chow until smooth.
Stir in Mozzarella cheese and combine well
If needed, thin with water or almond milk
Pour some mixture in stuffler. Cover grates and divider.
Put half of the cinnamon apple mixture into the middle. Make sure you cover the whole bottom
Cover apples with more batter.
Close and flip. - Cook for 10 minutes

Video

Notes

The below nutrition is based on the brand ingredients we used. It is for 1/2 stuffler. Most of the carbs are coming from the allulose and acacia fiber.

You do not have to use Keto Chow for your batter, you can use any waffle batter including our carnivore batter.

Nutrition