6 Easy Low Carb Dessert Recipes (Under 5g Net Carbs)

From 90-second microwave treats to no-bake cheesecake bites, every recipe uses simple ingredients you can find at any grocery store. Perfect for keto, diabetic-friendly diets, or anyone watching carbs without sacrificing flavor.

Ready to discover keto desserts so good, you’ll forget about sugar? Let’s dive in!

6 Easy Low Carb Dessert Recipes You’ll Love

1. Keto Chocolate Mug Cake

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This is hands-down the easiest low carb chocolate dessert you’ll ever make. Rich, fudgy, and ready in 90 seconds — perfect for those late-night sweet cravings without derailing your keto goals.

⏱️ Time: 90 seconds
🎯 Difficulty: Super easy
Makes: 1 serving

Ingredients:

• 2 tablespoons almond flour
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon erythritol (or monk fruit sweetener)
• 1/4 teaspoon baking powder
• Pinch of salt
• 1 large egg
• 1 tablespoon melted butter or coconut oil
• 1/4 teaspoon vanilla extract
• Optional: 1 tablespoon sugar-free chocolate chips

Quick steps:

1. Mix almond flour, cocoa powder, erythritol, baking powder, and salt in a microwave-safe mug
2. Add egg, melted butter, and vanilla extract
3. Whisk with a fork until completely smooth with no lumps
4. Fold in chocolate chips if using
5. Microwave on high for 60-90 seconds (cook time varies by microwave — start with 60 seconds)
6. Let cool for 1 minute before eating

The key to a perfect mug cake is not overcooking it — the center should still look slightly wet when you stop the microwave. It will continue cooking as it cools, and overcooking makes it rubbery instead of fudgy.

Nutrition per serving: 4g net carbs | 15g fat | 7g protein | 185 calories

👉 [Get the full recipe with step-by-step photos and variations →]

2. No-Bake Keto Cheesecake Bites

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These creamy, dreamy no-bake low carb desserts are perfect when you want something impressive without turning on the oven. They taste like classic New York cheesecake but with a fraction of the carbs.

⏱️ Time: 15 minutes active (plus 2 hours chilling)
🎯 Difficulty: Easy
Makes: 12 bites

Ingredients:

• 8 oz (226g) cream cheese, softened to room temperature
• 1/4 cup heavy whipping cream
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• Pinch of salt
• Optional toppings: fresh berries, sugar-free chocolate drizzle, crushed nuts

Quick steps:

1. Beat cream cheese with an electric mixer until smooth and fluffy, about 2 minutes.
2. Add heavy cream, powdered erythritol, vanilla extract, lemon juice, and salt
3. Beat on medium speed until well combined and creamy (another 2-3 minutes)
4. Line a mini muffin tin with paper liners or use a silicone mold
5. Spoon mixture evenly into 12 cups
6. Refrigerate for at least 2 hours or until firm
7. Top with your favorite toppings just before serving

These creamy bites are incredibly versatile — add cocoa powder for chocolate cheesecake or swirl in sugar-free jam for fruity versions. Just make sure your cream cheese is fully softened to room temperature to avoid lumps.

Nutrition per bite: 2g net carbs | 8g fat | 2g protein | 85 calories

👉 [Get the full recipe with step-by-step photos and variations →]

3. Keto Peanut Butter Cups

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If you miss Reese’s, these homemade sugar-free peanut butter cups will become your new obsession. They taste just like the real thing but keep you in ketosis.

⏱️ Time: 20 minutes active (plus 30 minutes freezing)
🎯 Difficulty: Easy
Makes: 12 cups

Ingredients:

For the chocolate layer:

• 1 cup sugar-free chocolate chips (or 4 oz chopped sugar-free chocolate)
• 1 tablespoon coconut oil

For the peanut butter filling:

• 1/2 cup natural peanut butter (no sugar added)
• 3 tablespoons powdered erythritol
• 2 tablespoons coconut flour
• 1/4 teaspoon vanilla extract
• Pinch of salt

Quick steps:

1. Line a mini muffin tin with 12 paper liners
2. Melt chocolate chips with coconut oil in the microwave in 30-second intervals, stirring between each, until smooth
3. Spoon about 1 teaspoon of melted chocolate into each liner, just enough to cover the bottom
4. Freeze for 10 minutes until set
5. Meanwhile, mix peanut butter, powdered erythritol, coconut flour, vanilla, and salt until well combined
6. Roll the peanut butter mixture into 12 small balls
7. Remove muffin tin from freezer and press one peanut butter ball into the center of each chocolate cup
8. Cover completely with remaining melted chocolate (reheat if needed)
9. Freeze for 20-30 minutes until firm
10. Store in the refrigerator or freezer

Use natural peanut butter with just peanuts and salt — the kind with added sugar will spike the carb count. If your filling is too sticky, add a bit more coconut flour; too dry, add a teaspoon of melted coconut oil.

Nutrition per cup: 2g net carbs | 9g fat | 3g protein | 95 calories

👉 [Get the full recipe with step-by-step photos and variations →]

4. Keto Lemon Bars

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These bright, tangy lemon bars provide a refreshing contrast to all the chocolate desserts. The almond flour shortbread crust is buttery and crumbly, while the lemon filling is perfectly tart and sweet.

⏱️ Time: 15 minutes prep + 25 minutes baking
🎯 Difficulty: Easy
Makes: 16 bars

Ingredients:

For the crust:

• 2 cups almond flour
• 1/4 cup powdered erythritol
• 1/4 teaspoon salt
• 6 tablespoons butter, melted
• 1/2 teaspoon vanilla extract

For the lemon filling:

• 4 large eggs
• 3/4 cup granulated erythritol
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• 2 tablespoons lemon zest
• 1/4 cup coconut flour
• 1/4 teaspoon baking powder

Quick steps:

1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper
2. Mix almond flour, powdered erythritol, and salt for the crust
3. Add melted butter and vanilla, stir until mixture resembles wet sand
4. Press firmly into the bottom of the prepared pan
5. Bake crust for 12-15 minutes until lightly golden
6. While crust bakes, whisk together eggs, granulated erythritol, lemon juice, and lemon zest
7. Sift in coconut flour and baking powder, whisk until smooth
8. Pour lemon mixture over the hot crust
9. Return to oven and bake for 20-25 minutes until the filling is set but still slightly jiggly in the center
10. Let it cool completely, then refrigerate for at least 2 hours before slicing
11. Dust with powdered erythritol before serving

Don’t skip the refrigeration time — the bars need to chill to set properly and achieve that classic lemon bar texture. Always use fresh lemon juice rather than bottled for the best bright, tangy flavor.

Nutrition per bar: 4g net carbs | 11g fat | 4g protein | 130 calories

👉 [Get the full recipe with step-by-step photos and variations →]

5. Keto Coconut Macaroons

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These chewy, golden gluten-free coconut macaroons are incredibly simple to make and require just 5 ingredients. They’re naturally low in carbs and absolutely delicious.

⏱️ Time: 10 minutes prep + 18 minutes baking
🎯 Difficulty: Super easy
Makes: 15 macaroons

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 1/3 cup powdered erythritol
• 3 large egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Optional: 1/2 cup sugar-free chocolate chips for dipping

Quick steps:

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper
2. In a large bowl, mix shredded coconut and powdered erythritol
3. In a separate bowl, whisk egg whites until frothy (not stiff peaks, just frothy)
4. Add vanilla extract and salt to egg whites
5. Pour egg white mixture over coconut and stir until everything is well coated
6. Let mixture sit for 5 minutes to absorb moisture
7. Use a cookie scoop or spoon to form mounds on the prepared baking sheet, pressing gently to compact
8. Bake for 18-22 minutes until golden brown on the edges
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack
10. Optional: Melt sugar-free chocolate and dip the bottoms of cooled macaroons

Make sure to use unsweetened shredded coconut, not sweetened, as it will add unnecessary carbs. Press the mixture firmly when shaping — if it feels too dry and crumbly, the macaroons will fall apart during baking.

Nutrition per macaroon: 2g net carbs | 6g fat | 2g protein | 70 calories

👉 [Get the full recipe with step-by-step photos and variations →]

6. Cottage Cheese Chocolate Mousse

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This viral high protein low carb dessert is blowing up on TikTok for good reason—it’s insanely creamy and ready in just 5 minutes. The cottage cheese completely transforms into silky mousse when blended with cocoa.

⏱️ Time: 5 minutes (plus 1 hour chilling)
🎯 Difficulty: Easy
Makes: 2 servings

Ingredients:

• 1 cup (226g) full-fat cottage cheese (small curd)
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons powdered erythritol (or monk fruit)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Optional: 2 tablespoons heavy cream for extra richness

Quick steps:

1. Add cottage cheese, cocoa powder, sweetener, vanilla, and salt to a blender or food processor
2. Blend on high for 60-90 seconds until completely smooth with no lumps (scrape down sides if needed)
3. Taste and adjust sweetness if needed
4. Divide between 2 serving glasses
5. Refrigerate for at least 1 hour to firm up and chill
6. Top with whipped cream, berries, or sugar-free chocolate chips before serving

Pro tip: Use small curd cottage cheese and blend thoroughly— the cottage cheese texture completely disappears, leaving you with a mousse that’s indistinguishable from the traditional version but with 3x the protein!

Nutrition per serving: 4g net carbs | 6g fat | 15g protein | 130 calories

👉 [Get the full recipe with step-by-step photos and variations →]

⚠️ Important Note

Nutrition values are estimates and may vary depending on the brands and ingredients used.

📊 Sources Used for Calculation

• USDA FoodData Central
• Erythritol – USDA / Cronometer
• USDA FoodData Central
• Vanilla extract & salt – USDA

Want to understand net carbs better? Check out this guide on calculating net carbs from Diet Doctor.

Get Creative with These Recipes

Once you’ve tried these desserts, here are some fun ways to mix things up:

Turn them into something new:

• Bake the mug cake batter in a muffin tin for keto cupcakes (350°F, 12-15 min)
• Use the cheesecake mixture as frosting for cakes
• Dip macaroons in melted sugar-free chocolate
• Layer the mousse with whipped cream for elegant parfaits

Flavor twists to try:

• Add espresso powder to chocolate recipes for mocha flavor
• Mix in extracts (almond, peppermint, coconut)
• Swirl in sugar-free jam or nut butter
• Top with crushed nuts or cacao nibs

Keto baking essentials:

• Erythritol crystallizes when cold — desserts may feel “sandy” but soften at room temp
• Almond flour desserts firm up as they cool — slightly underbaked is often perfect
• Always check labels — net carbs vary by brand

Ready to Start Your Low Carb Journey?

These six easy quick low carb dessert recipes—including high protein low carb dessert recipes like the cottage cheese mousse—prove you can enjoy sweets on keto without compromising your goals. From the 90-second mug cake to the elegant mousse, you have options for every craving and skill level.

Start with whichever recipe excites you most. And remember — your palate adjusts to less sweetness over time. Give these a fair chance, and you’ll wonder why you ever needed all that sugar.

Which recipe will you make first? Drop a comment and let me know — I read every single one!

Frequently Asked Questions

What makes a dessert “low carb”?

Low carb desserts have 5-15g net carbs per serving, using almond or coconut flour instead of wheat flour and keto-friendly sweeteners like erythritol. They are gluten-free, sugar-free, and suitable for keto and diabetic-friendly diets.

Can I use regular sugar instead of erythritol?

You can use regular sugar, but it will increase the carb count and may disrupt ketosis. For best results, use erythritol, monk fruit, or stevia, as erythritol measures 1:1 with sugar, making it an easy swap.

How do I calculate net carbs?

Net carbs = total carbs – fiber – sugar alcohols. For example, if a dessert has 8g total carbs, 2g fiber, and 3g erythritol, the net carbs are 3g (8 – 2 – 3). Erythritol doesn’t impact blood sugar, so it’s subtracted entirely.

Can I use coconut flour instead of almond flour?

Coconut flour is more absorbent than almond flour, so you need 1/4 the amount. For these recipes, stick to almond flour. No-bake desserts like cheesecake bites don’t require flour and are nut-free.

Are these desserts really diabetic-friendly?

Yes, these desserts are sugar-free and use sweeteners like erythritol that don’t spike blood sugar, making them suitable for most diabetics. Always consult your doctor or dietitian about your specific dietary needs.

How long do these low carb desserts keep?

These desserts last 5-7 days in the fridge. Peanut butter cups and coconut macaroons freeze for up to 3 months. Mug cakes are best fresh but can be stored for 1-2 days. Let refrigerated desserts warm up before serving for best texture.

Why did my baked dessert turn out dry?

Keto desserts firm up as they cool. Pull them from the oven when the center still looks slightly wet — they’ll finish cooking as they cool. Overbaking is the #1 cause of dryness. Also, measure almond flour by weight (1 cup = 112g) for accuracy.

Can I make these desserts ahead of time?

Yes, many of these low carb desserts improve with time. Cheesecake bites, peanut butter cups, lemon bars, and mousse are great make-ahead options. The mug cake should be made fresh.

Pin this for later! Save these easy low carb dessert recipes to your Pinterest boards so you can find them when you’re craving something sweet on keto.