12 5-Ingredient Keto Desserts That Actually Taste Good

Let’s be real for a second—when you hear “keto dessert,” your brain probably conjures up images of chalky protein bars or sad almond flour concoctions that taste like cardboard dipped in disappointment. I’ve been there. Trust me, I’ve choked down my fair share of “low-carb” treats that made me question every life choice that led me to that moment.

But here’s the thing: keto desserts don’t have to suck. They really don’t. And you definitely don’t need a culinary degree or a pantry stocked like a specialty health food store to make something that’ll actually satisfy your sweet tooth without kicking you out of ketosis.

That’s where these 12 five-ingredient wonders come in. No complicated techniques. No obscure ingredients you’ll use once and then forget about in the back of your cupboard. Just simple, straightforward recipes that deliver on flavor without the carb-loaded guilt trip.

12 5-Ingredient Keto Desserts That Actually Taste Good 2

Why Five Ingredients Is the Sweet Spot

Look, I’m all for elaborate culinary adventures when the mood strikes, but dessert shouldn’t require a degree in chemistry. Five ingredients hits that perfect balance between “I can actually do this” and “this might genuinely taste good.”

When you’re working with a ketogenic framework, simplicity becomes your best friend. The fewer ingredients you’re juggling, the easier it is to track your macros and keep your net carbs in check. Plus—and this is key—quality shines through when you’re not trying to mask mediocre ingredients with seventeen different flavor enhancers.

Research from Mayo Clinic shows that successful keto adherence often comes down to sustainability, and complicated recipes are the enemy of consistency. When dessert takes less than ten minutes to throw together, you’re way more likely to stay on track instead of face-planting into a bag of regular cookies at 9 PM.

Pro Tip: Keep your five core keto baking ingredients stocked at all times—almond flour, quality cocoa powder, a good sugar substitute, cream cheese, and heavy cream. With just these staples, you’re always twenty minutes away from something sweet.

The Keto Dessert Basics You Need to Know

Before we get into the recipes, let’s talk about what makes a dessert keto-friendly in the first place. It’s not just about slapping “sugar-free” on the label and calling it a day.

Understanding Net Carbs

Net carbs are your actual metric here—that’s total carbs minus fiber and sugar alcohols. Most keto desserts aim to stay under 5-10 grams of net carbs per serving, which leaves you plenty of room for your other meals without blowing your daily carb budget.

The beauty of using ingredients like almond flour and coconut flour is that they’re naturally lower in carbs while still giving you that satisfying texture. According to clinical guidelines on ketogenic diets, maintaining consistent low-carb intake while including satisfying treats actually improves long-term dietary adherence.

Sweetener Selection Matters

Not all sugar substitutes are created equal, and honestly, some of them taste like you’re licking a chemistry set. Through trial and error (lots of error), I’ve found that erythritol and monk fruit give you the closest approximation to actual sugar without the weird aftertaste or digestive issues.

Stevia works in a pinch, but it can be bitter if you’re heavy-handed. And stay away from maltitol—that stuff will spike your blood sugar faster than regular sugar and has a reputation for causing some seriously uncomfortable digestive distress.

Speaking of keeping things simple, if you’re looking for even faster options, check out these 15 3-ingredient desserts you have to try. Sometimes three is even better than five when you’re short on time.

Fat Is Your Friend

This might feel counterintuitive if you grew up during the low-fat craze of the ’90s, but on keto, fat is literally the fuel your body runs on. Heavy cream, cream cheese, butter, coconut oil—these aren’t just allowed, they’re essential.

The high fat content is what makes keto desserts satisfying in a way that traditional low-calorie treats never quite manage. You eat a small portion and you’re actually full, not sitting there twenty minutes later wondering if you can justify round two.

“I was skeptical about keto desserts at first, but once I nailed down a few five-ingredient recipes, it completely changed my relationship with the diet. I don’t feel deprived anymore, and my cravings have basically disappeared.” — Rachel M., from our community

The 12 Five-Ingredient Champions

Alright, enough theory. Let’s get to the good stuff—the actual recipes that’ll make you forget you’re even on a “diet” in the first place.

1. No-Churn Chocolate Avocado Ice Cream

I know what you’re thinking—avocado in ice cream sounds like some Pinterest fever dream. But hear me out. The avocado gives you this insanely creamy texture without any ice crystals, and you legitimately cannot taste it through the cocoa.

What you need: Ripe avocados, heavy cream, cocoa powder, monk fruit sweetener, vanilla extract.

Blend everything until smooth, freeze in a shallow container, and that’s it. The hardest part is waiting for it to set. I usually make this in the afternoon so it’s ready after dinner. Get Full Recipe

If you’re not into chocolate, the base recipe works with any flavor profile. I’ve done a killer vanilla version with just a swap of the cocoa for more vanilla extract.

2. Peanut Butter Fat Bombs

Fat bombs are basically keto’s answer to energy balls, except they actually keep you satisfied instead of leaving you raiding the pantry an hour later. These peanut butter ones are dangerously good.

What you need: Natural peanut butter, coconut oil, erythritol sweetener, vanilla extract, sea salt.

Melt, mix, pour into a silicone mold, freeze. Done. They keep for weeks in the freezer, which makes them perfect for when you need a quick sweet hit without turning on the oven.

Pro move: Press a few sugar-free chocolate chips into the top before freezing. You’re welcome.

3. Cream Cheese Clouds

These are like cheesecake met a cloud and they had a delicious baby. Light, fluffy, and they literally melt in your mouth.

What you need: Cream cheese, eggs, sweetener, vanilla extract, cream of tartar.

You whip the egg whites into stiff peaks, fold in the sweetened cream cheese mixture, and bake until they’re just set. The texture is somewhere between a soufflé and a marshmallow, and they’re weirdly addictive. Get Full Recipe

Fair warning: these deflate a bit as they cool, but that doesn’t affect the taste at all. Just don’t expect them to look as puffy as they do right out of the oven.

4. Dark Chocolate Bark with Sea Salt

Sometimes the simplest things are the best. This is basically the keto version of those fancy artisan chocolate bars that cost twelve bucks at Whole Foods, except you can make a whole batch for less than that.

What you need: Sugar-free dark chocolate chips, coconut oil, flaky sea salt, optional add-ins (I love crushed almonds or sugar-free dried coconut).

Melt the chocolate with a bit of coconut oil to keep it smooth, spread it thin on a parchment-lined baking sheet, sprinkle your toppings, and let it set in the fridge. Break it into pieces and try not to eat the entire batch in one sitting.

If you’re loving these quick and easy ideas, you’ll definitely want to explore our collection of 15 5-ingredient desserts you can whip up right now for even more minimal-effort sweetness.

5. Coconut Cream Mousse

This one’s for all my dairy-free folks, though honestly everyone loves it. It’s rich, it’s fluffy, and it tastes like you actually tried.

What you need: Full-fat coconut cream (the thick stuff from a chilled can), powdered erythritol, vanilla extract, cocoa powder (or skip for vanilla mousse), pinch of salt.

Whip the coconut cream with the sweetener until you get stiff peaks, fold in your flavoring, and chill. The coconut cream from a can that’s been refrigerated overnight whips up just like heavy cream, and the fat content keeps it perfectly keto.

I like to serve this in small glass ramekins with a few fresh berries on top. Looks fancy, tastes fancy, took like five minutes.

6. Almond Butter Cookie Dough

Yeah, you read that right—edible cookie dough that won’t destroy your macros or give you salmonella. This is the stuff late-night cravings are made for.

What you need: Almond butter, almond flour, sweetener, vanilla extract, sugar-free chocolate chips.

Mix it all together in a bowl, form it into a disk, and keep it in the fridge. Spoon out a serving whenever you need it. No baking, no raw eggs, no problem. Get Full Recipe

Sometimes I roll it into balls and coat them in cocoa powder for a fancier presentation, but most of the time I’m just eating it straight from the container with a spoon while standing in front of the fridge. No judgment.

Kitchen Tools That Make Keto Baking Easier

Silicone baking mat set – Nothing sticks, cleanup is basically nonexistent
Mini food processor – Perfect for whipping up small batches without dragging out the big equipment
Digital kitchen scale – Precision matters on keto, and volume measurements can be unreliable with alternative flours
Keto Recipe Collection eBook – 100+ simple low-carb recipes
Macro Tracking Guide PDF – Complete guide to tracking your daily macros effectively
Meal Prep Masterclass – Video series on efficient keto meal preparation

7. Strawberry Cheesecake Bites

These little guys are party-ready and actually impressive-looking for the minimal effort involved. People always ask for the recipe, and I love watching their faces when I tell them it’s five ingredients.

What you need: Cream cheese, fresh strawberries, sweetener, vanilla extract, heavy cream.

Whip the cream cheese with sweetener and vanilla, pipe or spoon it onto halved strawberries, and chill. That’s the whole recipe. You can get fancy with a piping bag if you’re feeling it, but honestly a ziplock bag with the corner snipped off works just fine.

The strawberries give you just enough natural sweetness and freshness to balance the rich cream cheese. Plus, they’re portion-controlled by default—each strawberry is basically one serving.

8. Chocolate Chia Pudding

Chia pudding has become one of those trendy health foods that actually lives up to the hype. The texture takes a minute to get used to if you’ve never had it, but once you’re on board, you’re on board.

What you need: Chia seeds, unsweetened almond milk, cocoa powder, sweetener, vanilla extract.

Mix everything in a jar, stick it in the fridge overnight, and wake up to ready-made dessert (or breakfast, I don’t judge). The chia seeds absorb the liquid and create this pudding-like consistency that’s loaded with fiber and healthy fats.

I like to prep a bunch of these in mason jars on Sunday and have grab-and-go desserts all week. Top with some whipped cream or a few raspberries and you’re golden.

For more no-bake inspiration that won’t heat up your kitchen, definitely check out these 15 simple desserts that require no oven. Summer cooking just got way easier.

9. Lemon Cream Cups

When you want something light and refreshing instead of heavy chocolate everything, these lemon cups are your answer. They’re bright, they’re tangy, and they cut through that keto-diet richness really nicely.

What you need: Heavy cream, cream cheese, lemon juice and zest, sweetener, vanilla extract.

Whip everything together until fluffy, portion into small cups, and chill. The lemon provides all the flavor you need without adding any carbs, and the citrus actually helps balance the fat content so you don’t feel too weighted down after. Get Full Recipe

Pro tip: These freeze really well, so you can make a double batch and have lemon cups on standby for like a month.

10. Cinnamon Coconut Crisps

Sometimes you just want something crunchy, and that’s where these come in. They’re like keto’s version of cinnamon sugar chips, except they won’t send your blood sugar on a roller coaster ride.

What you need: Unsweetened coconut flakes, egg white, cinnamon, sweetener, vanilla extract.

Toss the coconut flakes with the other ingredients, spread them on a baking sheet, and bake until crispy. You get that satisfying crunch with warm spice flavor, and they’re perfect for when you need texture variety in your dessert rotation.

Fair warning: these are one of those “I’ll just have a few” situations that turns into eating the entire batch. Make extra. You’ll need them.

11. Mint Chocolate Chip Nice Cream

Nice cream is just a fancy way of saying “blended frozen stuff,” but it really does come out with an ice cream-like texture. This mint chocolate chip version is stupid easy and tastes way better than it has any right to.

What you need: Frozen avocado chunks, heavy cream, peppermint extract, sweetener, sugar-free chocolate chips.

Blend the frozen avocado with cream, peppermint, and sweetener until smooth, stir in the chocolate chips, and eat immediately or refreeze for a firmer texture. The frozen avocado gives you that thick, scoopable consistency without needing an ice cream maker.

A little peppermint extract goes a long way—start with a few drops and add more if needed. Too much and you’ll feel like you’re eating toothpaste, which is decidedly not the vibe we’re going for.

“These five-ingredient recipes have been a game-changer for me. I used to spend hours making complicated keto desserts that didn’t even taste that good. Now I can throw something together in minutes and actually enjoy it.” — Mike T., keto enthusiast for 2 years

12. Vanilla Protein Mug Cake

Last but definitely not least, the mug cake. This is your emergency dessert—the thing you make when you need something sweet RIGHT NOW and you’re not trying to dirty a bunch of dishes.

What you need: Vanilla protein powder, egg, almond flour, baking powder, sweetener (optional, depending on your protein powder).

Mix everything in a mug, microwave for 60-90 seconds, and you’ve got a personal cake. It’s warm, it’s fluffy, and it takes longer to eat than it does to make.

You can customize this endlessly—add cocoa powder for chocolate, cinnamon for snickerdoodle vibes, a few sugar-free chocolate chips, whatever. The base recipe is solid enough to handle pretty much any flavor variation you throw at it.

Obsessed with the mug cake concept? You need to see our full list of 30 quick mug cakes to satisfy your sweet tooth. There’s a whole world of single-serving desserts out there waiting for you.

Quick Win: Prep all your dry ingredients (almond flour, sweetener, cocoa powder, etc.) in labeled containers on Sunday. When dessert cravings hit, you’re already halfway to having something ready in minutes instead of standing around reading ingredient labels.

Making Keto Desserts Work for Your Lifestyle

Here’s the honest truth about keto desserts—they’re only useful if you actually make them. I’ve collected about a thousand recipes over the years that I’ve never touched because they required too much planning or obscure ingredients.

Stock Your Pantry Smart

Keep your core ingredients on rotation: almond flour, coconut flour, a couple different sweeteners (preferences vary), cocoa powder, vanilla extract, heavy cream, cream cheese, coconut oil, and whatever protein powder you like. With these basics, you can make probably 80% of simple keto desserts without a special shopping trip.

I keep everything in airtight containers with labels because alternative flours look identical and mixing them up is a special kind of baking disaster. Ask me how I know.

Batch Prep Is Your Secret Weapon

Most of these recipes scale up beautifully. Make a double or triple batch of fat bombs, freeze them, and you’ve got instant portion-controlled desserts for weeks. Same with chia puddings, nice cream bases, even the mug cake mix can be pre-measured into individual containers.

The key to sustainable keto isn’t willpower—it’s removing friction. When healthy options are as convenient as the non-keto alternatives, you’ll naturally gravitate toward them.

Essential Keto Ingredients & Resources

Blanched almond flour – Finer texture than regular almond meal, better for baking
Organic coconut flour – Super absorbent, a little goes a long way
Monk fruit erythritol blend – Best taste-to-texture ratio I’ve found
Complete Keto Dessert Guide – Digital cookbook with 50+ recipes and troubleshooting tips
Macro Calculator Spreadsheet – Customizable tool for tracking your daily intake
Keto Community WhatsApp Group – Connect with others on the same journey (link in bio)

Listen to Your Body

Not every keto dessert ingredient works for everyone. Some people can handle erythritol just fine, others get digestive issues. Same with coconut products, certain nuts, dairy—everyone’s threshold is different.

Pay attention to how you feel after eating these desserts. If something consistently makes you feel off, even if it’s technically keto-friendly, it’s not the right choice for your body. The goal is sustainable health, not rigid rule-following.

If you’re dealing with little ones who want in on dessert time, make sure to check out our 12 easy desserts to make with kids. Some of these recipes are simple enough for kid participation, but that link has even more family-friendly options.

Common Keto Dessert Mistakes (And How to Avoid Them)

I’ve made basically every keto baking error in the book, so let me save you some frustration and wasted ingredients.

Overdoing the Sweetener

More is not better with sugar substitutes. They’re significantly sweeter than regular sugar, and if you go overboard, you’ll end up with desserts that taste medicinal. Start with less than you think you need—you can always add more, but you can’t un-sweeten something.

Different sweeteners also have different conversion ratios. Monk fruit is crazy concentrated, while erythritol is closer to a 1:1 ratio with sugar. Check your specific product’s recommended conversion.

Not Accounting for Texture Differences

Almond flour and coconut flour are not interchangeable, despite what some recipes suggest. Coconut flour absorbs like three times as much liquid as almond flour, so if you try to substitute them 1:1, you’ll end up with either a brick or soup.

Generally speaking, if a recipe calls for one cup of almond flour, you’d only use about a quarter cup of coconut flour and need to add more eggs or liquid to compensate. It’s way easier to just follow recipes as written until you really understand how these ingredients behave.

Expecting Identical Results to Regular Desserts

This one’s more about mindset than technique. Keto desserts are delicious on their own terms, but they’re not going to taste exactly like their high-carb counterparts. The texture might be a bit different, the sweetness profile won’t be identical, and that’s okay.

If you go into it expecting a perfect replica of regular brownies or cheesecake, you’re setting yourself up for disappointment. But if you approach them as their own thing that happens to satisfy sweet cravings without tanking your macros, they’re pretty damn great.

Pro Tip: Give new recipes at least three tries before deciding if you like them. The first time you’re figuring out the process, the second time you’re refining technique, and by the third time you can actually judge if it’s a keeper. Most “failed” keto desserts are actually just user error on attempt number one.

The Science Behind Why This Actually Works

I’m not a scientist, but I think it helps to understand why these desserts don’t sabotage your diet the way regular treats do. It comes down to how your body processes different types of fuel.

When you eat traditional sugar-loaded desserts, your blood glucose spikes, insulin floods your system to deal with it, and then you crash. That crash makes you crave more sugar, and the whole cycle repeats. It’s exhausting, and it’s why “just one cookie” never actually means just one cookie.

Keto desserts sidestep this entire mess. Without the sugar spike, you don’t get the crash. Your blood glucose stays relatively stable, you don’t trigger that insulin response, and your body stays in fat-burning mode. Research on keto-friendly desserts suggests they can actually support better blood sugar management compared to traditional sweets.

Plus, the high fat content of these recipes triggers satiety hormones in a way that low-fat, high-sugar treats never do. You feel actually satisfied after a small portion, not like you’re fighting your own willpower to not eat the entire batch.

Looking for inspiration beyond traditional desserts? These 25 easy desserts you can make in under 30 minutes include some keto-adaptable options that might spark new ideas.

Storage and Meal Prep Tips

Making desserts is great, but making them last is even better. Here’s how to keep your keto treats fresh without them taking up your entire fridge.

Freezer-Friendly Options

Fat bombs, nice cream, cookie dough, chocolate bark—basically anything with a high fat content and low moisture freezes beautifully. I portion these into individual servings before freezing so I can grab just what I need without thawing the whole batch.

Most frozen keto desserts are actually better frozen than room temperature. The texture firms up, they last for months, and you’ve got built-in portion control since they take a few minutes to thaw enough to eat.

Refrigerator Staples

Chia pudding, mousse, cheesecake bites—these keep for 4-5 days in the fridge and some actually improve after a day or two as the flavors meld together. Make them on Sunday and you’ve got dessert sorted for the week.

I use glass meal prep containers for anything that’s going in the fridge. They don’t absorb odors or stain like plastic, and you can see exactly what you have without opening every container.

Room Temperature Storage

Honestly, not much keto dessert storage happens at room temperature because most of these recipes contain dairy or rely on being cold for their texture. The exception is things like the coconut crisps or chocolate bark, which can sit in an airtight container for a week or two.

Planning ahead for special occasions? Browse through our 25 birthday cake ideas that are easy to make – several of these can be adapted to keto-friendly versions with smart ingredient swaps.

When to Eat Keto Desserts

There’s this idea floating around that dessert should only be reserved for special occasions or as some kind of earned reward. IMO, that’s a recipe for creating weird psychological relationships with food.

Keto desserts fit into your macros just like anything else you eat. If you want dessert after lunch instead of dinner, cool. If you’d rather save your carb budget for a bigger serving of vegetables and skip dessert entirely, also cool. The flexibility is the whole point.

I usually have some kind of sweet treat once a day, usually in the evening because that’s when I personally crave something sweet. But that’s just me—your schedule and preferences might be completely different, and that’s fine.

“The best part about having easy keto dessert recipes is that I can satisfy cravings immediately instead of white-knuckling it until I inevitably cave and eat something that actually does kick me out of ketosis. These five-ingredient options have been crucial for my long-term success.” — Jennifer L., down 35 pounds on keto

Adapting Regular Desserts to Keto

Once you understand the basic principles, you can keto-fy almost any dessert recipe you come across. It’s mostly about smart substitutions and not being precious about getting it exactly identical to the original.

The Swap Cheat Sheet

Here are the most common substitutions that’ll work in about 90% of dessert recipes:

Regular flour → Almond flour or coconut flour (but remember they’re not 1:1 interchangeable with each other)
Sugar → Erythritol, monk fruit, or stevia blend (adjust for sweetness intensity)
Milk → Heavy cream or unsweetened almond milk (depends on how rich you want it)
Chocolate chips → Sugar-free chocolate chips (or chop up a sugar-free chocolate bar)
Peanut butter → Any nut butter (just check it doesn’t have added sugar)

The trickiest part is usually the leavening and binding since gluten-free flours behave differently than wheat flour. Adding an extra egg or using xanthan gum as a binder can help with texture issues.

Budget-Friendly Keto Baking

Real talk: some keto ingredients are expensive. Almond flour costs way more than regular flour, specialty sweeteners aren’t cheap, and don’t even get me started on the price of sugar-free chocolate chips.

But here’s the thing—you’re not buying this stuff every week. A bag of almond flour lasts me about a month of regular baking, and most of these recipes use small amounts of ingredients. When you break it down per serving, it’s usually comparable to or cheaper than buying pre-made keto desserts or constantly giving in to regular treats that set you back.

Buy in bulk when things go on sale. Watch for deals on Amazon or at Costco. And honestly, making these simple five-ingredient recipes instead of elaborate multi-component desserts saves a ton just by reducing waste and specialty purchases.

If you’re working with pantry staples and trying to keep costs down, definitely check out our 12 desserts you can make with pantry staples for more budget-friendly inspiration.

Frequently Asked Questions

Can I eat keto desserts every day?

Absolutely, as long as they fit within your daily macro goals. The beauty of keto desserts is that they’re designed to work with your diet, not against it. Just track your net carbs and total calories like you would with any other food. Most people find that having a small keto-friendly treat daily actually helps them stick to their eating plan long-term because they don’t feel deprived. Just be mindful of portion sizes and make sure desserts aren’t crowding out nutrient-dense whole foods.

Will keto desserts kick me out of ketosis?

Not if you’re staying within your carb limits and using truly keto-friendly ingredients. The recipes I’ve shared here keep net carbs low enough that they shouldn’t affect ketosis for most people. However, everyone’s threshold is slightly different—some people can handle 50 grams of net carbs and stay in ketosis, while others need to stay closer to 20 grams. Monitor your own response and adjust accordingly.

Can I substitute almond flour for coconut flour?

Short answer: not directly, no. Coconut flour is much more absorbent than almond flour—like three to four times more absorbent. If a recipe calls for one cup of almond flour and you try to use one cup of coconut flour instead, you’ll end up with a dry, crumbly mess. Generally, you’d use about 1/4 cup of coconut flour to replace 1 cup of almond flour, and you’ll need to increase the liquid or eggs. It’s way easier to just follow recipes as written or find versions specifically designed for your preferred flour.

What’s the best sugar substitute for keto baking?

This is honestly personal preference because everyone’s taste buds are different. I prefer erythritol blended with monk fruit because it has minimal aftertaste and measures closest to regular sugar. Stevia works but can be bitter if you use too much. Avoid maltitol—it can spike blood sugar and cause digestive issues. Allulose is great but expensive. Start with a basic erythritol blend and experiment from there to find what you like best.

How do I know if a dessert is really keto-friendly?

Check the net carbs per serving—aim for under 10 grams, ideally under 5. Look at the ingredient list for hidden sugars, high-carb flours, or sugar alcohols that can affect blood sugar (like maltitol). Calculate the macros yourself if you’re unsure rather than trusting marketing labels. Some products labeled “keto” are actually pretty questionable when you look at the numbers. When in doubt, stick with whole food ingredients you can identify and verify.

Final Thoughts

Here’s what I want you to take away from all this: keto doesn’t mean giving up dessert, and dessert doesn’t need to be complicated. These twelve five-ingredient recipes prove you can have both simplicity and satisfaction without compromising your dietary goals.

The key to making any diet sustainable isn’t perfection—it’s finding ways to make it fit your actual life. If that means having a serving of chocolate avocado ice cream while you watch Netflix at night, cool. If it means batch-prepping fat bombs for the week so you always have something grab-and-go, also cool. There’s no one right way to do this.

Start with one or two recipes that sound good to you. Get comfortable making them. Then add another couple to your rotation. Before you know it, you’ll have a solid arsenal of go-to desserts that take minimal time, minimal ingredients, and deliver maximum satisfaction.

And honestly? Once you nail these basics, you’ll start seeing keto-friendly options everywhere. You’ll walk past a recipe online and immediately know how to adapt it. You’ll be able to improvise when you’re missing an ingredient. The confidence that comes from mastering a few simple recipes opens up a whole world of possibilities.

So grab your almond flour, fire up that blender, and get ready to realize that keto desserts really can taste good. Like, actually good. Not “good for a diet dessert” but just straight-up delicious. Your taste buds and your macros are both going to thank you.