The keto diet has soared in popularity in recent years
with many adopting the diet as part of a healthy lifestyle.
Eliminating carbs from your day-to-day can be a challenge and when you love to bake, even more so. This bookazine
is here to help you overcome this challenge and teach you how to whip up a range of tasty bakes, from cupcakes, cookies and doughnuts, to moreish savoury snacks like flatbread and garlic knots. We take you through 13 things that you need to know about the keto diet and baking, before delving into the 51 low carb recipes. Everything in this bookazine is well under 10 g net carbs so treating yourself to these bakes won’t push you off track. Preheat the oven and let’s get keto baking today!
- E V E R Y D A Y -
NEW
CUPCAKES • COOKIES • DOUGHNUTS • BREAD • PIES • AND MORE - E V E R Y D A Y -
KETO
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Guilt-free treats
Nutritious puddings
Simple step-by-step recipes
All under 6 g
net carbs
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Delicious treats that will help to keep you away from carbs
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- E V E R Y D A Y -
KETO
The keto diet has soared in popularity in recent years
with many adopting the diet as part of a healthy lifestyle.
Eliminating carbs from your day-to-day can be a challenge and when you love to bake, even more so. This bookazine
is here to help you overcome this challenge and teach you how to whip up a range of tasty bakes, from cupcakes, cookies and doughnuts, to moreish savoury snacks like flatbread and garlic knots. We take you through 13 things that you need to know about the keto diet and baking, before delving into the 51 low carb recipes. Everything in this bookazine is well under 10 g net carbs so treating yourself to these bakes won’t push you off track. Preheat the oven and let’s get keto baking today!
- E V E R Y D A Y -
KETO
Future PLC Quay House, The Ambury, Bath, BA1 1UA
Editorial
Editor Rebecca Greig
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Compiled by Dan Peel & Lora Barnes
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Everyday Keto Baking Fourth Edition (HOB4353)
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All contents © 2022 Future Publishing Limited or published under licence. All rights reserved. No part of this magazine may be used, stored, transmitted or reproduced in any way without the prior written permission of the publisher. Future Publishing Limited (company number 2008885) is registered in England and Wales. Registered office: Quay House, The Ambury, Bath BA1 1UA. All information contained in this publication is for information only and is, as far as we are aware, correct at the time of going to press. Future cannot accept any responsibility for errors or inaccuracies in such information. You are advised to contact manufacturers and retailers directly with regard to the price of products/services referred to in this publication. Apps and websites mentioned in this publication are not under our control. We are not responsible for their contents or any other changes or updates to them. This magazine is fully independent and not affiliated in any way with the companies mentioned herein.
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Tel +44 (0)1225 442 244
CONTENTS
10 13 things you need to know
about the keto diet & baking
Cakes
20 Pecan Cupcakes
22 Mocha swiss roll
24 Jaffa cakes
26 Almond cake
28 Pound cake
30 Red velvet cake
32 Hazelnut cupcakes
34 Strawberry poke cake
36 Key lime poke cake
38 Cinnamon and nutmeg cake
40 Carrot cake
42 Tres leche cake
44 Hazelnut cheesecake slice 46 Strawberry muffins
Bites
50 Mini berry gallettes
52 White chocolate & strawberry doughnuts
54 Doughnut sandwiches 56 Rocky road
58 Peanut cake bars
60 Pecan cookies
62 Macadamia biscotti
64 Macaroons
66 Raspberry doughnuts 68 Cream slice
70 Mocha doughnuts
72 Macadamia and chocolate cookies
74 Ginger brownies
76 Skillet cookie
78 Pistachio shortbread
80 Clementine & cardamom shortbread
82 Cookie rings
20 24 34
70 64
6
10 120 112
116
98 94
126 118
84 Cinnamon swirl cookies 86 Meringue cookies
Desserts
90 Eton mess
92 Cheesecake brownie 94 Salted caramel pudding
96 Cheesecake doughnut pudding
98 Sour cream pie
100 Pistachio and walnut baklava 102 Custard tarts
104 Crème caramel
106 Tiramisu
108 Sticky toffee pudding 110 Bakewell tart
112 Chocolate orange tart
Savoury
116 Garlic knots
118 Quiche
120 Flatbread bites
122 Sausage triangles
124 Peanut flour bread
126 Parmesan shortbread
7
Introduction
13 Things
You need to know about the keto diet & baking
Going keto doesn’t mean you have to miss out on baked goods and treats! Find out more about the keto diet and how you can incorporate baking into your new lifestyle
If you’ve picked up this book, then you’re probably
somewhat familiar with the keto diet. Properly called the ketogenic diet, this is a popular low carbohydrate, high-fat (LCHF) diet. There are many LCHF diets out there, such as the Atkins diet, but the keto diet has been around for a while and, thanks to its impressive results, is likely to be here to stay for a good while yet.
Its defining feature is the fact that it virtually eliminates most sources of carbohydrates. Only around 5-10% of everything you eat in a day should come from carbohydrates. Although that sounds achievable on paper, it actually takes a lot of planning, as almost every food has carbs in it. Even something as healthy as an apple is actually pretty high in carbs. Therefore, deciding to try the keto
8
diet means reframing the way you look at foods and overhauling your diet.
The keto diet is, unsurprisingly, pretty low in processed foods. It involves plenty of healthy fats, moderate amounts of protein and very few carbs. This means no more heavily processed cakes, pizza, bread, pasta, biscuits, sweets… However, it doesn’t mean you have to give up treats for good.
By learning how to bake the keto way, you can replace most of your favourite foods with keto friendly alternatives. You will need to learn a few tips and tricks, but keto treats can be just as satisfying and moreish as their carb-laden alternatives.
This book is packed with great recipes to try. On these intro pages, we’ll explore the basics of the keto diet and how you to get started with keto baking.
Introduction
By focusing your diet on healthy
fats, you can convert your body’s
primary energy source
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How to get into ketosis
The point of the keto diet is to enter a state called ketosis, but what does that mean?
1A ‘normal’ diet is generally quite high in
carbohydrates. In a traditional healthy diet, there should be roughly 50% carbs in a daily food intake. However, in Western diets this can creep as high as 60-70%.
Our bodies like carbohydrates. They are a form of energy that can be quickly absorbed into the blood stream. Carbohydrates are broken down into a type of sugar called glucose. Insulin is produced to aid this
process and help manage the rise in our blood sugar levels. Leftover glucose is converted into glycogen, which can be stored in the liver and your muscles. Any excess glucose that can’t be converted to glycogen is instead stored as fat, for long-term energy.
When we eat lots and lots of carbs, we fill up our stores pretty quickly and that can mean a lot of stored fat. By removing carbs from our diet, we’re forcing the body to deplete the stored glycogen and then it has to go hunting for an alternative source of fuel. Those stored fat reserves are the perfect option. The body will produce ketones to help access these fat stores, and ketones can be used as an energy source.
When ketones have built up in your body and become your primary fuel source, the body is in a state of ketosis. However, if you then consume more carbs, your body will go back to using those, as they are easier to break down. In order to stay in ketosis, you need to maintain your keto diet for the long term.
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One benefit you might experience is a boost in your energy levels
Keto can improve
your wellbeing
There are numerous benefits to the keto diet that you might not expect
2While there are many physical reasons to follow the
keto diet, it might also improve your wellbeing in other ways. Some of the most common benefits converts to the diet experience include better mental clarity, increased concentration, improved focus and a boost in memory. It might also help you sleep better and give your energy levels a little lift. This won’t happen instantly, as your body needs to get used to the diet, but if you commit to a keto diet, you might find it benefitting your life in many ways.
9
Introduction
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One side effect of the keto diet could be weight loss
There may be some health benefits for Type 2 diabetics
Keto could give your health a boost
Whether you’re looking to lose weight or improve your health generally, following a keto diet could be the answer
3There are many reported benefits of the
keto diet when it comes to physical health. Many people are drawn to it initially for its weight-loss benefits. You might find that
you lose a lot of weight at first, but this is normally water loss as your body adapts to its new fuel source. If you follow the diet for longer, it’s likely you’ll be eating a healthier overall range of foods and consuming less calories (in comparison to a carb-heavy and processed diet), so you should see continuing weight loss and then maintenance of a healthy weight. Because you’re eating more healthy fats, you may find that you feel fuller for longer and therefore be less inclined to snack.
Losing weight in itself, if you need to do so, can bring a whole range of health benefits. It can help you to reduce your risk of things like Type 2 diabetes and heart disease.
The keto diet is also thought to help control blood sugar levels – if you are a Type 2 diabetic, talk to your medical professional about whether it might work for you. The keto diet may also help to lower blood pressure and cholesterol levels.
It helps to understand macros
To really succeed at the keto diet, you need to understand what macronutrients are and how to monitor them
4Every food is made up of three key
macronutrients, commonly called macros. These are protein, carbohydrate and fat. These are all things that the body can use as energy, which is measured in calories. Fat equates to nine calories per gram, whereas protein and carbs are about four calories per gram. This is why fat can make you feel fuller for longer. Different diets are based around these macros and how many of each you should eat. You can get low-fat diets as well as low-carb diets. In the ketogenic diet you’re looking to consume quite a lot of fat, from healthy sources, an adequate amount of protein and a small amount of carbs. A traditional Western diet might be roughly 50% carbs, 25% protein and 25% fat. With a keto diet, what you’re looking to achieve is about 75% fat, 20% protein and 5% carbohydrates – a very distinct difference! The hard part is taking these percentages and actually applying them to a
calculators can be used to input everything you eat and drink, and they will display how your macros are balanced throughout the day. If you want to bake some keto treats, you need to ensure that you eat these in moderation and within your daily macro ratios, so that they can enhance your diet but not tip you out of ketosis.
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normal daily diet.
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A keto diet is based on a 75% fat intake with very few carbs
Keto pizza can curb
a craving and taste
amazing too!
Where does
baking fit in?
Learn to bake in a keto-friendly way and you can eat some amazing treats 5There are a lot of things that you can’t eat
when on a keto diet. Most baked goods fall firmly in the ‘don’t eat’ pile. This can lead
to temptation and eating those treats we
miss the most. But it doesn’t have to be like that. If you have time to spend in the kitchen and get stuck into some baking, you can still enjoy many of your favourite foods.
You will just have to learn to bake in a slightly different way. You might have to adapt your techniques, learn about new ingredients and try a bit of experimentation. However, if you put the effort in, you can make breads, pizza bases, cakes and biscuits that fit into your keto lifestyle.
While what you bake might not be an exact replica of your pre-diet choices, they are tasty and exciting nonetheless.
11
Introduction
Give your
bake a lift!
In traditional baking, you
would use baking powder to help batter rise when it’s baked. Luckily, a teaspoon of baking powder is just over 1g/.03oz of carbs and that’s usually enough for an entire bake, so you
can continue using it as
normal if a recipe
calls for it.
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Enjoy baked goods, like
this almond coconut
butter cake, on keto
Introduction
Mind
your milk
Dairy milk can be a
great source of fat, but it is
also relatively high in carbs.
Therefore when baking, it’s worth
swapping it out for one of the
many non-dairy alternatives to
keep your whole bake on the
lower end of the carb scale.
Nut milks are the most
common alternative.
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Learn your flours
To bake, you need flour, so here’s the lowdown on some substitutes
6Why can’t you use normal, plain/all-purpose
flour? Well, it contains over 100 g/3.5 oz of carbohydrates per cup, so you’d definitely not maintain ketosis for very long! Luckily, there
are plenty of alternative flours. You will need to get to grips with the nutritional labels so you can directly compare flours. Some common alternative flours, like spelt flour, are still pretty high in carbs. It also takes a little trial and error as some flours are better for certain bakes than others – with a bit of practise with different recipes, like the ones in this book, you will soon learn what works best for what products.
One alternative you will see in many recipes is almond flour. This has about 8 g/.2 oz of carbs per cup, which is a lot less than all-purpose flour. It is very high in fat, but has no gluten, so you will need to use an extra egg or baking powder to help a batter bind together and rise. It’s worth it though, as it gives a nice texture and tastes good too. You can use lots of other nut flours as well.
be careful, however it is packed with fibre, which can help to give your digestive health a boost. It really does soak up moisture though, so you will need to use less of it than plain/all-purpose flour and increase the liquid in your recipe.
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Coconut flour is another popular option. It has about 30 g/1 oz of carbs per cup, so you do need to
Almond flour is one of the
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Know your sweeteners
Introduction
Plant-based Stevia is a
popular sugar alternative
in keto baking
If you need a sugar fix, there are some sweet alternatives you can use in your bakes
7Luckily, there has been a real growth in
the availability of sugar alternatives in
recent years, so you should be able to find something suitable in your keto bakes to replace sugar. Many recipes will use Stevia, as it’s easy to get hold of, not too expensive, plant-based and super-sweet with zero calories or carbs. It is a great option in baking and you can get it as a liquid
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or powder. It is much, much sweeter than sugar so you only need to use a little.
You can also use Xylitol, which is a type of sugar alcohol. It is as sweet as sugar, but doesn’t raise blood sugar levels in the same way. You can use it in many baked goods, but it can absorb moisture so you may need extra liquid. Look in your supermarket to see what you can find and experiment!
Key ingredients to master
Keto baking comes with a whole new range of ingredients to play with 8The biggest change when coming to keto baking
from traditional baking is getting to grips with a new set of ingredients. You can’t use plain/all purpose flour, for example, which is very high in carbs, so you will need to familiarise yourself with alternatives (see opposite tip). Every flour behaves slightly differently, so you might need to use more or less of it and you might also need to adapt the other ingredients in a recipe, too. For example, some flour substitutes are really absorbent, so you need to use more liquid in
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the mix. You will also need to explore different ways to sweeten your bakes, as sugar is off the menu.
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Introduction
What is
xanthan gum?
It’s easier to get hold of this
ingredient these days, thanks
to the rise in gluten-free baking.
It helps hold ingredients together
in the absence of gluten, so is
handy in keto baking when using
flour substitutes for breads
and cakes to ensure the
bake doesn’t crumble.
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Change your baking habits
Keto baking means getting used to doing things a little differently
9It can be hard to break habits when you’re
used to baking in a certain way. Keto recipes are a little different and you need to trust the recipes when you first start. They might
seem a little odd if you’re used to baking in the traditional way. For example, you might be using a lot more eggs and liquid than you’re used to, or you may have to add extra baking powder or baking soda.
It’s important to remember that you are learning a new skill and that you need to have a little faith in the recipe’s authors. They have already done the hard work and tried and tested the recipe for you, so follow the guidance – even if it doesn’t seem right – and see what happens. Over time, you will build a new instinct for keto baking and be able to adapt recipes or invent recipes to suit your tastes.
Some things to bear in mind are that flours without gluten will act differently to normal flours. You can’t often make a straight like-for-like swap with plain/ all-purpose flour quantities. You also need to get in the habit of ensuring that ingredients are brought
to room temperature, especially your cold fats like butter, eggs or cream. They will blend into a much smoother batter if they are at the same temperature as your other ingredients.
Different flours might
react in different
ways during baking
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Almond milk is a great
alternative to dairy milk in keto baking
Introduction
Mix up your milks
If you’re swapping out dairy milk, there are some great alternatives
10You can swap your dairy milk pretty easily.
By opting for something like unsweetened
almond milk, you can retain the original
quantities but with a lot less sugar and carbs. Coconut milk is great if you want something thick and creamy in your bake. You can even use double cream, which has less carbs than whole milk. You could try watering it down to give you a milk-like consistency, but still benefit from the sweetness and creaminess. As with all keto baking, trial and error is the way forward – you will soon find your preferred milk alternative.
Things might bake differently You may need to adjust your timings when baking with keto ingredients
11As well as quantities and types of
ingredients, the timings of your bakes
might change too. It’s quite easy to burn a keto bake, more so than a traditional
bake. This is due to the different ingredients that are used. As you’re using non-gluten flours and more liquid, most keto recipes will call for a longer bake time and a lower temperature. This enables the batter to rise gently and cook throughout. Most ovens have a degree of inaccuracy, so you need to keep an eye on your bakes, especially the first few times. They can go from perfect to burnt in minutes, so check regularly to see how your bake is getting
Many keto bakes will
continue cooking in the tray
when they leave the oven
on. As well as the time spent in the actual oven cooking, many keto recipes really need to stand after they are taken out of the oven. Leave your breads and cakes in their baking tray for a little while. This will help to cook the bake thoroughly and keep the outside crisp. You need to allow at least 15 minutes of cooling in the tin before taking the bake out and putting it on a cooling tray to cool down.
If you’re cooking hot items like pizza or pie, then you obviously don’t need to leave them to cool. But you can give them a minute or two to settle on the hot tray before serving to ensure that they are perfectly crisp.
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15
Introduction
Buy ingredients in bulk
Some keto-friendly goods are expensive, but buying in bulk can save you money
12One thing you’ll probably notice quite
quickly is that some of the alternatives
for keto baking are a lot more expensive than the traditional ingredients. Almond
flour costs around £8.99 for 500 g (source: Holland & Barrett UK, at the time of writing), whereas you can get organic white flour for £1.35 for 1kg (source: Tesco UK, at the time of writing). As you can see, this is a huge difference.
It’s the same for things like sugar replacements – white sugar costs very little, but something like Stevia is more expensive. You do use less Stevia so it will last a long while, but it is still something to consider when you’re shopping to a budget.
The key is to shop around. Some of the lower-price supermarkets actually stock these ingredients either regularly or as special buys. If you see them in there for a good price, stock up! Your local supermarket can be more expensive, especially if it’s something
You can also buy many of these ingredients in bulk. There are many online health food stores that offer large bags of these essentials and you’d be surprised what you can get on Amazon these days! You could also check out your local zero-waste shop, which can sometimes work out cheaper for things like flour alternatives than conventional shops.
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Use scales to ensure precise
amounts of ingredients in
your keto bakes
Precision is everything
Introduction
Know your
almonds
Almond flour is a common substitute for plain/all-purpose flour. It is made from ground, blanched, skinless almonds. It is called ground almonds in the UK, but almond flour in other countries. You can also get almond meal, made from ground almonds with
their skin on.
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Getting the perfect keto bake every time relies on being accurate 13The most important thing to take away
with you when it comes to keto baking
is that precision will really pay off. Be
precise with your ingredients as you are
learning, because using too much or little can change
the whole outcome. Weigh your ingredients with
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amount each time, rather than relying on spoons.
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step as it’s written. Follow the timings given and
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any extra instructions. Once you’ve got to grips with
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recipes that have been tried and tested, you will start to hone your own instinct towards keto baking and you can start to get a little experimental. For now though, we have a whole host of exciting recipes for you to try in this book – so let’s get started!
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when you bake keto goods
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17
CAKES
20 Pecan Cupcakes
22 Mocha swiss roll
24 Jaffa cakes
26 Almond cake
28 Pound cake
30 Red velvet cake
32 Hazelnut cupcakes
34 Strawberry poke cake
36 Key lime poke cake
38 Cinnamon and nutmeg cake 40 Carrot cake
42 Tres leche cake
44 Hazelnut cheesecake slice 46 Strawberry muffins
46
36
18
24
28 22 19
Cakes
Pecan cupcakes
These nutty cupcakes, flavoured with maple syrup and rum, are super tasty
Ingredients
2 cup | 200 g | 7 oz almond flour
1/2 cup | 50 g | 2 oz pecans, chopped
1/4 cup | 25 g | 1 oz whey protein powder
1 tsp baking powder
3/4 teaspoon baking soda 6 tbsp butter, softened
1/3 cup | 70 g | 2.5 oz granulated sweetener
2 large eggs
3 tbsp sugar-free maple syrup
3 tbsp dark rum
2 tbsp almond milk
For the frosting
1 cup | 240 ml | 8 fl oz double cream
3 tbsp sugar-free maple syrup
Pecan halves, for
decorating
Maple syrup for drizzling
Method
For the cupcakes: Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and place 10 cupcake cases in a muffin tin.
In a medium bowl, mix the almond flour, whey protein, baking powder and baking soda together. Then in another bowl cream the butter and sweetener until soft and fluffy.
Beat the eggs into the butter one at a time followed by the dry mix. Next, fold in the rum, maple syrup, almond milk and chopped pecans.
Divide the batter evenly between the cake cases and then bake in the oven for 15 minutes until golden brown.
Once baked, leave to cool completely in the tin. Keto cakes can often be very brittle and crumbly when they are still hot.
For the frosting: Simply beat the double cream until stiff peaks form and then fold in the maple syrup.
Use a spoon to dollop the topping onto each cupcake, or use a piping bag for a neater finish. Place a pecan half on top of each cake and drizzle with extra syrup.
INFORMATION
PREP TIME
10 minutes
BAKING TIME
15 minutes
SERVINGS
12
NET CARBS PER
SERVING 3g
20
Cakes
21
Cakes
Mocha swiss roll
Coffee, chocolate and cream… the trio guaranteed to make a tasty cake
Ingredients
1 cup | 100 g | 3.5 oz
almond flour
4 tbsp butter, melted
3 eggs
1/4 cup | 40 g | 1 oz psyllium husk powder
1/4 cup | 40 g | 1 oz cocoa powder
1/4 cup | 60 ml | 2 fl oz coconut milk
1/4 cup | 60 g | 2 oz sour cream
1/4 cup | 50 g | 1.7 oz
granulated sweetener 2 tsp strong coffee
1 tsp baking powder
For the filling
2 cups | 470 ml | 16 fl oz double cream
4 tbsp strong coffee
Method
For the sponge: Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and line a Swiss roll baking tray with baking parchment.
In a large bowl, combine the almond flour, psyllium husk powder, cocoa powder, sweetener and baking powder. Mix together until everything is evenly distributed.
Add in the melted butter, sour cream and eggs and mix thoroughly using an electric whisk or wooden spoon. Next add in the coconut milk and coffee, mixing well.
Pour the batter into the Swiss roll tray and ensure it is spread evenly across the entire surface.
Bake in the oven for 12 minutes, then let it cool slightly. Use the parchment to roll the sponge into a spiral while it is still quite hot and cover with a dish towel. Leave to cool almost completely.
For the frosting: When you are ready to do the filling, whip the cream until stiff peaks form and stir in the coffee. Now unroll the cake very carefully, removing the parchment paper and spread the cream evenly over the surface.
Now gently roll the Swiss roll back up! Chill in the fridge for at least an hour before serving.
INFORMATION
PREP TIME
10 minutes
BAKING TIME
12 minutes
SERVINGS
12
NET CARBS PER
SERVING 3g
22
Cakes
23
Cakes
Jaffa cakes
Delicate sponges topped with a fruity filling and dark chocolate – one is never enough!
Ingredients
1 1/4 cups | 120 g | 4.25 oz almond flour
1/4 cup | 56 g | 2 oz
unsalted butter, softened
3/4 cups | 150 g | 5.25 oz granulated sweetener
4 eggs
1/2 cup | 115 g | 4 oz cream cheese
1 tsp baking powder
1 packet sugar-free orange jelly mix
1 cup | 170 g | 6 oz
unsweetened dark
chocolate
Method
Preheat your oven to 180 °C | 350 °F | Gas Mark 4, then grease a large rectangular baking tin. Cream the butter and sweetener together until light and fluffy. Next add in the cream cheese and beat until everything is well combined.
Now add in the eggs and mix until smooth. Add the almond flour and baking powder into your mixture and stir everything together.
Pour the batter into your prepared tin and bake for 20 minutes until cooked all the way through. You might need to extend the baking time depending on your tin. Ideally you want quite a thin layer of cake, so use a relatively big tin.
Meanwhile make the orange jelly, but only use two-thirds of the recommended water. Pour it into a baking tin that’s roughly the same size as the one used for the cake and pop it in the fridge to set.
Once the cake is cooked, leave it to cool completely and then use a round cookie cutter to cut out rounds of cake. Use the same cutter to carefully cut out rounds of the set jelly and lay the jelly on top of each cake round.
Next melt the chocolate and use it to delicately top each cake. Pop the cakes in the fridge to set completely.
INFORMATION
PREP TIME
15 minutes
BAKING TIME
20 minutes
SERVINGS
10
NET CARBS PER
SERVING 5g
24
Cakes
25
Cakes
Almond cake
Inspired by the classic French recipe, enjoy this elegant cake with a cup of tea
Ingredients
For the sponge
75 g | 2 2/3 oz |1/3 cup
butter, softened
90 g | 3 oz |1/2 cup monk fruit and erythritol blend sweetener
350 g | 121/2 oz | 31/2 cups almond flour
1/2 tbsp baking powder 1/4 tsp salt
4 eggs
180 ml | 6 fl oz sour cream 1/2 tsp vanilla extract
1/2 tsp almond extract
For the glaze
3 tbsp butter, melted
2 tbsp powdered sweetener 1/4 tsp vanilla extract
1/4 tsp almond extract
To decorate
1 large handful flaked almonds
Powdered sweetener, to dust (optional)
Method
For the sponge: Preheat the oven to 180°C (160°C fan) | 350°F | gas 4. Grease a 23cm | 9” round springform tin and line the base with a circle of baking parchment.
In a large bowl, beat together the softened butter with the sweetener until smooth and creamy. Add in the almond flour, baking powder and salt and beat again, making sure there are no lumps.
Next add the eggs, sour cream, and the vanilla and almond extracts and mix thoroughly until everything is combined.
Pour the cake batter into the prepared tin and bake for about 28-32 minutes, or until the top is golden and a toothpick/skewer inserted into the middle comes out clean.
For the toasted almonds: While the cake bakes, you can also use the oven to toast the flaked almonds for the topping. Arrange them in a single layer on a lined baking sheet, and place on the top shelf of the oven for about 3-4 minutes until lightly browned. Alternatively, you can toast them in a dry pan over a low-medium heat.
Once the cake is cooked, remove from the oven and leave to cool in the tin for about 10 minutes.
For the glaze: While the cake cools, prepare the glaze by melting the butter and whisking it together with the powdered sweetener, vanilla and almond extracts.
To assemble: Run a knife around the edges of the tin, then transfer the cake to a wire rack. Use a pastry brush to coat the top and sides of the cake with glaze, reserving about 1 tbsp of glaze for the next step.
Sprinkle the toasted almonds over the cake and gently press them into the glaze. Drizzle the remaining glaze on top and leave to cool completely.
When ready to serve, dust with some powdered sweetener (if using).
INFORMATION
PREP TIME
10-15 minutes
BAKING TIME
28-32 minutes
SERVINGS
12
NET CARBS PER
SERVING 4g
26
Cakes
27
Cakes
Pound cake
A moist, tender cake that makes the ideal companion to a hot drink
Ingredients
2 1/2 cups | 240 g | 8.5 oz almond flour
1/2 cup | 115 g | 4 oz
unsalted butter, softened
1 1/2 cups | 300 g | 10.5 oz granulated sweetener
8 eggs
1/2 tsp salt
1 cup | 225 g | 8 oz cream cheese
1 1/2 tsp baking powder
For the frosting
1/2 cup | 115 g | 4 oz cream cheese
1/2 lemon, juiced
4 tbsp powdered sweetener Zest of one lemon
Method
Preheat your oven to 180 °C | 350 °F | Gas Mark 4, then grease a loaf tin with butter or oil. Cream the butter and sweetener together until light and fluffy. Next add in the cream cheese and beat until well combined.
Now add in the eggs and mix until smooth. Add the almond flour, baking powder and salt into your mixture and stir everything together.
Pour the batter into your prepared tin and bake for 60 minutes until cooked all the way through. You might need to extend the baking time depending on your tin.
Once the cake has completely cooled, remove it from the tin.
For the frosting: In a mixing bowl, beat the cream cheese, sweetener and lemon juice together until smooth.
Spread the cream cheese frosting on top of the loaf cake, and then finish with a sprinkling of zest.
INFORMATION
PREP TIME
15 minutes
BAKING TIME
60 minutes
SERVINGS
12
NET CARBS PER
SERVING 4g
28
Cakes
29
Cakes
Red velvet cake
This distinctive cake is rich and dense, topped with delicious light and fluffy cream cheese frosting
Ingredients Method
For the sponges
115 g | 4 oz | 1 stick butter, softened
105 g | 33/4 oz |3/4 cup powdered sweetener
2 eggs
240 ml | 8 fl oz sour cream 1 tsp vanilla extract
1 tbsp apple cider vinegar
150 g | 51/2 oz | 11/2 cups almond flour
4 level tbsp coconut flour 2 tbsp cocoa powder
11/2 tsp bicarbonate soda 1 tsp cream of tartar
Red food colouring (see the tip opposite)
For the frosting
225 g | 8 oz cream cheese, softened
60 g | 2 oz | 4 tbsp butter, softened
4 tbsp double cream
2-3 tbsp powdered
sweetener
1 small handful freeze-dried cherries, strawberries or raspberries (optional)
For the sponges: Preheat the oven to 180°C (160°C fan) | 350°F | gas 4. Grease and line two 20cm | 8” round cake tins (springform ideally) and set aside.
In a stand mixer, or with a hand mixer, cream together the softened butter and powdered sweetener at a medium-high speed until pale and smooth.
Add the eggs, sour cream, vanilla and apple cider vinegar and mix again at a medium speed until everything is incorporated.
In another bowl, mix together the almond flour, coconut flour, cocoa powder, bicarbonate of soda and cream of tartar.
Fold the dry ingredients into the wet ingredients until blended. Add enough food colouring to achieve a deep, rich shade of red and keep mixing until the batter’s colour is even.
Pour half the cake batter into each of the prepared tins, then bake in the preheated oven for about 20-30 minutes, or until a skewer or toothpick inserted into the middle comes out clean. Remove from the oven and leave to cool in the tins.
For the frosting: Using a clean stand mixer or hand mixer, cream together the softened cream cheese and butter.
In a separate bowl, whisk the double cream until it forms stiff peaks.
Add the cream to the cream cheese mixture, along with the powdered sweetener, and beat together at a medium-high speed until it is smooth and spreadable.
To assemble: Once the sponges are completely cooled, remove them from the tins. Add about 1/4–1/3 of the frosting to the top of one sponge and smooth it over into an even layer, then place the second sponge on top. Smooth the remaining frosting over the top and sides of the cake.
If using the freeze-dried fruit, crush or finely chop them until they are powder-like, then sprinkle over the top and/or sides of the cake, however you want to decorate it.
Store the frosted cake in the fridge until it’s time to serve. 30
INFORMATION
PREP TIME
20-30 minutes
REST TIME
2-3 hours
BAKING TIME
20-30 minutes
SERVINGS
10
NET CARBS PER
SERVING 5 g
31
Cakes
Paste or gel
colourings are
ideal as they provide the most intense colour, so you don’t need to use
as much compared to liquid colouring
Cakes
Hazelnut cupcakes
These chocolatey and nutty cupcakes are perfect for when the weather turns cooler
Ingredients
1/4 cup | 56 g | 2 oz
unsalted butter, softened
3/4 cup | 150 g | 5.3 oz granulated sweetener
1/2 cup | 120 g | 4.2 oz cream cheese
4 eggs
1 1/4 cups | 120 g | 4.2 oz almond flour
1 tsp baking powder
1/4 cup | 37 g | 1.3 oz
unsweetened cocoa powder 1/2 tsp salt
For the icing
1 cup | 257 g | 9 oz cream cheese
1/4 cup | 37 g | 1.3 oz
unsweetened cocoa powder
3/4 cup | 90 g | 3 oz
powdered sweetener
3 drops keto-friendly hazelnut flavouring
For the topping
1/2 cup | 75 g | 2.6 oz chopped hazelnuts
Method
For the cupcakes: Preheat your oven to 180 °C | 350 °F | Gas Mark 4, then line a muffin tin with cupcake cases.
Cream the butter and sweetener together until light and fluffy. Add in the cream cheese and beat until well combined.
Now add in the eggs and mix until smooth. Tip the almond flour, baking powder, cocoa powder and salt into your mixture and stir until everything comes together.
Pour the batter into your prepared tin and bake for 20 minutes until cooked all the way through. You might need to extend the baking time depending on your oven.
Once the cakes have completely cooled, remove them from the tin.
For the frosting: Now mix the cream cheese, cocoa powder, sweetener and hazelnut flavouring together to make the icing. Generously spread or pipe the icing on top of each cake, then dip each one into the chopped hazelnuts.
INFORMATION
PREP TIME
15 minutes
BAKING TIME
20 minutes
SERVINGS
16
NET CARBS PER
SERVING 5g
32
Cakes
33
Cakes
Strawberry
poke cake
Fruity strawberry puree and piles of whipped cream – this is summer in a cake!
Ingredients
3 cups | 300 g | 10.5 oz almond flour
3/4 cup | 150 g | 5 oz
granulated sweetener
1/3 cup | 35 g | 1.2 oz whey protein powder
2 tsp baking powder
1/2 cup | 115 g | 4 oz butter, melted
3 eggs
1 tsp vanilla extract
1/2 cup | 120 ml | 4 fl oz almond milk
For the filling
1 1/2 cups | 225 g | 4 oz strawberries
1/3 cup | 80 ml | 2.7 fl oz water
3 tbsp powdered sweetener 1/4 tsp xanthan gum
For the topping
1 cup | 240 ml | 8 fl oz double cream
Method
For the sponge: Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and grease and line a round 8-inch | 20 cm cake tin.
Mix the almond flour, sweetener, whey protein and baking powder together in a large bowl. Then stir in the melted butter, eggs, vanilla and milk and mix until thoroughly combined.
Pour the batter into your prepared cake tin and bake for 30 minutes. Once baked, remove from the oven and leave to cool in the tin. Use a chopstick or the handle of a wooden spoon to poke holes all over the cake.
For the filling: Place the strawberries and water in a medium saucepan and bring to the boil. Allow the strawberries to simmer until they have softened then use a blender to puree the softened strawberries and stir in the sweetener.
Sprinkle the surface of the puree with xanthan gum, then whisk quickly.
Let the puree cool slightly before pouring over the cake, making sure to fill all of the holes. Pop the cake in the fridge for at least an hour, then remove from the tin.
For the topping: Whip the cream until stiff peaks form and spread over the top of the cake. Decorate with a few spare strawberries if you’d like.
INFORMATION
PREP TIME
10 minutes
BAKING TIME
30 minutes
SERVINGS
16
NET CARBS PER
SERVING 5g
34
Cakes
35
Cakes
Key lime poke cake Try this keto twist on a classic Key lime pie
Ingredients
3 eggs
3 egg whites
1/2 cup | 110 g | 3.8 oz butter, melted
1 cup | 240 ml | 8 fl oz double cream
1 tbsp freshly grated lime zest
2 cups | 200 g | 7.1 oz almond flour
1/3 cup | 40 g | 1.4 oz
coconut flour
1/4 cup | 25 g | 0.9 oz whey protein powder
1/3 cup | 55 g | 1.9 oz
granulated sweetener 2 tsp baking powder
For the filling
3 egg yolks
1/2 cup | 120 ml | 4 fl oz lime juice
1 tbsp freshly grated lime zest
1/4 cup | 56 g | 2 oz butter
1 cup | 240 ml | 8 fl oz double cream
Drop of green colouring, or 1/2 tsp matcha powder (optional)
For the topping
1 cup | 240 ml | 8 fl oz double cream
Lime zest to decorate
Method
For the sponges: Preheat your oven to 180 °C | 350 °F | Gas Mark 4. Grease and line a round 8-inch | 20 cm cake tin.
In a large bowl, whisk together the eggs, egg whites, melted butter and cream, then add in the lime zest. In another bowl, mix the almond flour, coconut flour, protein powder, sweetener and baking powder together.
Add the wet ingredients into the dry and mix them thoroughly. Pour the batter into the prepared cake tin and bake in the oven for 30 minutes. Once baked, remove from the oven but leave in the tin.
For the filling: To make the lime filling, mix the egg yolks with the lime juice and zest in a glass bowl – if you are using matcha or colouring, add it into the lime juice first.
Put the bowl over a pot of boiling water and stir constantly for 8 minutes or until the mixture begins to thicken. Take the lime filling off the heat and stir in the butter until it melts. Next pour in the double cream and stir until well combined.
Use a chopstick or the handle of a wooden spoon to poke holes all over the cake, then pour the lime filling over the top, making sure to fill all of the holes. Place the cake in the fridge until it has set.
For the topping: Finally, remove the cake from the tin and whip the remaining cream until stiff peaks form. Spread over the top of the cake and finish with a little more lime zest.
INFORMATION
PREP TIME
30 minutes
BAKING TIME
30 minutes
SERVINGS
16
NET CARBS PER
SERVING 4g
36
Cakes
37
Cakes
Cinnamon
and nutmeg cake
The irresistible aroma of sweet spices will draw everyone in for a slice
Ingredients Method
For the sponge
140 g | 5 oz |2/3 cup butter, softened
140 g | 5 oz cream cheese, softened
155 g | 51/2 oz |3/4 cup granulated xylitol
1 tsp vanilla extract
1 tsp ground cinnamon 1/2 tsp ground ginger
1/2 tsp ground nutmeg 1/4 tsp ground cloves
1/4 tsp salt
1 tsp baking powder
2 tbsp coconut flour
150 g | 51/4 oz | 11/2 cups almond flour
3 eggs
For the frosting
115 g | 4 oz cream cheese, softened
115 g | 4 oz | 1 stick butter, softened
90-105 g | 3–33/4 oz
|2/3–3/4 cup powdered sweetener
1 tsp ground cinnamon, plus extra to sprinkle
2 tbsp double cream
For the sponge: Preheat the oven to 175°C (155°C fan) | 350°F | gas 4. Grease and line a 25cm | 10” round cake tin (a springform tin is ideal) and set aside.
Mix the softened butter and cream cheese together in a stand mixer at a medium speed until smooth and even. Alternatively you can mix by hand in a large bowl.
Reduce the mixer speed to low and add the sweetener, vanilla, spices, salt and baking powder.
Add the coconut flour, almond flour and eggs and continue to mix at a low speed for a couple of minutes until everything is fully combined. You may have to stop the mixer and scrape down the sides of the bowl with a spatula a couple of times to ensure everything gets mixed in.
Pour the cake batter into the prepared tin and bake in the middle shelf of the oven for about 30 minutes. After this time, cover with foil and return to the oven for a further 15-20 minutes. When it’s done, a skewer inserted into the middle should come out clean, and the surface should spring back if pressed.
Remove the cake from the oven and leave it to cool in the tin for about 10 minutes, before turning out onto a rack to cool completely.
For the frosting: Using a stand mixer (or an electric hand mixer) with a clean bowl, mix together the cream cheese and butter until they are well combined and smooth.
Reduce the mixer speed to low and add the powdered sweetener a spoonful at a time – you may not need the whole amount. Stop the mixer and taste to see if you want to adjust the sweetness.
Add the cinnamon and cream and mix again for another 1-2 minutes.
To assemble: Once the cake has cooled completely, spread the frosting over the top in a thick layer, and sprinkle with some extra cinnamon before slicing to serve.
38
INFORMATION
PREP TIME
15-20 minutes
BAKING TIME
45-50 minutes
SERVINGS
14 slices
NET CARBS PER
SERVING 3 g
39
Cakes
Instead of the
individual spices, you could also use 1-2 tsp mixed spice (to taste) to save time
Cakes
Carrot cake
Creamy, moist and delicately spiced, this keto-friendly carrot cake is perfect with a cup of coffee
Ingredients
For the sponge
170 g | 6 oz |3/4 cup butter, softened
150 g | 51/3 oz | 3/4 cup granulated sweetener
1 tsp vanilla extract
4 eggs
250 g | 9 oz | 21/2 cups almond flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground cardamom (optional)
1/4 tsp salt
225 g | 8 oz carrots, peeled and grated
115 g | 4 oz pecans or walnuts, roughly chopped
For the frosting
225 g | 8 oz cream cheese, softened
60 g | 2 oz | 4 tbsp butter, softened
140 g | 5 oz | 1 cup
powdered sweetener
2 tsp vanilla extract
1-2 tbsp double cream (optional)
To decorate
60 g | 2 oz pecans or walnuts, 8 whole nuts and the rest chopped
Method
For the sponge: Preheat the oven to 180°C (160°C fan) | 350°F | gas 4. Grease and line two 23cm | 9” round cake tins – springform tins are ideal for this.
In a large bowl, cream the softened butter and sweetener together until fluffy. Then beat in the vanilla, followed by the eggs – one at a time – until everything is fully incorporated, then set aside.
In a separate bowl, mix together the almond flour, baking powder, cinnamon, cardamom (if using) and salt.
Fold the dry ingredients into the butter and egg mixture. Add the grated carrots and the pecans, and keep folding until everything is evenly distributed throughout the mixture.
Pour half the batter into each of the prepared cake tins and bake in the oven for 30-35 minutes, or until the top springs back when pressed and an inserted skewer comes out clean.
Leave the cakes to cool in the tins for about 10 minutes, before turning out onto a wire rack to cool completely.
For the frosting: Add the softened cream cheese and butter to a large bowl, and whip with an electric hand mixer at a medium speed until fluffy. You could alternatively use a stand mixer.
Turn the mixer down to low and add the sweetener a spoonful at a time, followed by the vanilla. Adjust the consistency (if desired) by adding the cream and mixing again.
To assemble: Once the sponges have cooled, top one of the cakes with half the frosting. Place the second cake on top, smooth over the remaining frosting and decorate the top with the pecans or walnuts. The finished cake will keep for a week in an airtight container in the fridge.
INFORMATION
PREP TIME
25 minutes
BAKING TIME
30-35 minutes
SERVINGS
16
NET CARBS PER
SERVING 5.5g
40
Cakes
If you’re using
cups, measure the
grated carrots loosely –
packing a cup too tightly
can squeeze out too
much moisture
41
Cakes
Tres leche cake
This unusual and delicate cake is an impressive end to a dinner party
Ingredients
1/2 cup | 50 g | 2 oz coconut flour
1/2 tsp baking powder
1 cup | 200 g | 8 oz
granulated sweetener
6 eggs, separated
1/2 cup | 115 g | 4 oz butter melted, cooled
1 tsp vanilla extract
For the cream
1/2 cup | 120 ml | 4 fl oz unsweetened coconut milk
1 cup | 240 ml | 8 fl oz double cream
For the topping
1 cup | 240 ml | 8 fl oz double cream
Nutmeg, to dust
Method
For the sponges: Preheat your oven to 180 °C | 350 °F | Gas Mark 4 then grease and line a 9-inch | 23 cm spring-form pan with baking parchment.
Mix the coconut flour, baking powder and half of the sweetener together in a bowl, then set aside. Put the egg whites in a clean class or metal bowl and whisk them with the rest of the sweetener until stiff peaks form.
In another bowl, mix the egg yolks with the butter and vanilla extract, then fold in the flour mixture.
In small batches, gently fold in the stiffened egg whites. Now pour the cake batter into the prepared tin and bake in the oven for 30 minutes. Leave the cake to cool for about 20 minutes and then take a chopstick or similar and poke holes all over the cake.
For the cream: Whisk the coconut milk and double cream together until combined and then pour over the cake. Leave to soak for around 30 minutes. Once the cake feels totally cool, pop it in the fridge for at least an hour before removing it from the tin.
For the topping: Now whip the remaining cream until stiff peaks form and spread over the top before dusting with a little nutmeg.
INFORMATION
PREP TIME
2 hours
BAKING TIME
30 minutes
SERVINGS
10
NET CARBS PER
SERVING 3g
42
Cakes
43
Cakes
Hazelnut
cheesecake slice The cream cheese topping elevates a humble sponge into something far more luxurious
Ingredients
1/4 cup | 56 g | 2 oz
unsalted butter, softened
3/4 cup | 150 g | 5.3 oz granulated sweetener
1/2 cup | 128 g | 4.5 oz cream cheese
4 eggs
1 1/4 cups | 120 g | 4.2 oz almond flour
1 tsp baking powder
1/4 cup | 38 g | 1.3 oz unsweetened cocoa powder
1/2 tsp salt
For the topping
1 cup | 258 g | 9 oz cream cheese
1/4 cup | 38 g | 1.3 oz
unsweetened cocoa powder
3/4 cup | 90 g | 3 oz
powdered sweetener
3 drops keto-friendly hazelnut flavouring
1/2 cup | 75 g | 2.6 oz chopped hazelnuts
Sugar-free chocolate, to decorate
Method
For the sponges: Preheat your oven to 180 °C | 350 °F | Gas Mark 4, then grease a square brownie tin with butter or oil.
Cream the butter and sweetener together until light and fluffy. Next add in the cream cheese and beat until everything is well combined.
Add in the eggs and mix until smooth. Add the almond flour, baking powder, cocoa powder and salt and stir everything together.
Pour the batter into your prepared tin and bake for 20 minutes until cooked all the way through. You might need to extend the baking time depending on your oven. Once the cake has completely cooled, remove it from the tin.
For the topping: Now mix the cream cheese, cocoa powder, sweetener and hazelnut flavouring together to make the icing. Generously spread over the cake and scatter the hazelnuts over the top. Finish with some grated chocolate.
INFORMATION
PREP TIME
15 minutes
BAKING TIME
20 minutes
SERVINGS
16
NET CARBS PER
SERVING 3g
44
Cakes
45
Cakes
Strawberry muffins
Make a batch of these fruity muffins for a lazy Sunday breakfast treat
Ingredients
2 eggs
3 tbsp butter, melted
3 tbsp unsweetened almond milk
1 ½ cups | 150g | 5.3 oz almond flour
1 tsp baking powder
½ tsp xanthan gum
½ cup | 100g | 3.5 oz
granulated sweetener
½ cup | 100 g | 3.5 oz
chopped strawberries
Method
Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and place 10 cupcake cases in a muffin tin. Use silicone ones if you can.
In a large bowl, mix the eggs, butter and almond milk together until smooth. In another bowl mix the almond flour, baking powder, xanthan gum and sweetener together.
Now add the dry ingredients to the wet and combine. Use a large metal spoon or spatula to fold in the chopped strawberries.
Evenly divide the batter between the cupcake liners and then bake for 20 minutes until golden brown.
Leave the muffins to cool in the tin for around an hour before moving onto a wire cooling rack.
INFORMATION
PREP TIME
10 minutes
BAKING TIME
20 minutes
SERVINGS
12
NET CARBS PER
SERVING 2g
46
Cakes
47
BITES
50 Mini berry gallettes
52 White chocolate & strawberry doughnuts
54 Doughnut sandwiches 56 Rocky road
58 Peanut cake bars
60 Pecan cookies
62 Macadamia biscotti
64 Macaroons
66 Raspberry doughnuts 68 Cream slice
70 Mocha doughnuts
72 Macadamia and chocolate cookies
74 Ginger brownies
76 Skillet cookie
78 Pistachio shortbread
80 Clementine & cardamom shortbread
82 Cookie rings
84 Cinnamon swirl cookies 86 Meringue cookies
66
48
60
64
74 52 68 62 49
Bites
Mini berry galettes
These cute individual pies are the perfect way
to use up any leftover fruit
Ingredients Method
For the dough
125 g | 41/2 oz mozzarella cheese, shredded
2 tbsp cream cheese, softened
3 egg whites
1 tbsp granulated Swerve sweetener
1 tsp cinnamon
1 tsp vanilla extract
125 g | 41/2 oz |3/4 cup almond flour
1+ tsp coconut flour (optional, if needed)
For the f illing
75 g | 21/2 oz raspberries 85 g | 3 oz blackberries 85 g | 3 oz blueberries
4 tbsp granulated
sweetener
1 tsp lemon zest
1 tsp fresh basil, finely chopped (optional)
1 tsp xanthan gum
To assemble
1 egg
2-3 tbsp granulated sweetener
To serve
Powdered sweetener, to dust
Whipped cream (optional) Fresh berries (optional)
For the dough: Mix together the shredded mozzarella and cream cheese in a microwave-safe bowl. Heat in the microwave for 1 minute, or until the cheeses have just melted. Stir well until they have formed a smooth, dough-like mixture.
In another large bowl, whisk the egg whites until stiff peaks form, then mix in the sweetener, cinnamon and vanilla. Fold in the almond flour.
Add the cheese mixture to the almond flour mixture and stir them together – you may find it easier to do this by using your hands to mix and then gently knead. If the dough is still too sticky, add a teaspoon of coconut flour, mix again, and repeat if required. Once you have an even dough, wrap in cling film and refrigerate for 1-2 hours.
For the filling: While the dough chills, stir together all the ingredients for the filling, then set aside.
Once the dough has nearly finished chilling, preheat the oven to 180°C (160°C fan) | 350°F | gas 4 and line a baking tray with parchment.
To assemble: You will need to work quickly with the dough otherwise it will warm up too much. Place a large piece of baking parchment or cling film on a worktop and place the dough in the middle. Put another piece of parchment or cling film on top and roll it out into an even layer about
1⁄2 cm |1⁄5” thick. Using a 12cm | 5” cookie cutter (or by hand with a knife), cut as many circles from the dough as you can. Reshape and reroll any leftover pieces to cut out more discs, until the dough runs out. You should be able to get 6 discs from the mixture.
Place about 1-2 tbsp of the berry mixture into the middle of each dough disc, leaving about 2-3cm | 1” border around the edge. Carefully fold the edges of the dough in so that they cover part of the filling, then fold the overlapping sections over to create a pleated effect (as pictured).
Gently place each galette onto the prepared baking sheet. Make an egg wash by briefly whisking the egg with a fork, then brush the liquid over the pastry edges of the galettes (or use the yolks, see tip). Sprinkle each one with the extra sweetener, then bake in the preheated oven for 15-25 minutes, or until the pastry is golden and the filling is bubbling.
Leave to cool on the tray for 5-10 minutes, before transferring to a wire rack and dusting with powdered sweetener. Serve warm or at room temperature with a dollop of cream and extra fresh berries, if desired.
50
INFORMATION
PREP TIME
30 minutes
CHILL TIME
1-2 hours
BAKING TIME
15 minutes
SERVINGS
6
NET CARBS PER
SERVING 5.6 g
51
Bites
You can use
the leftover egg
yolks for an egg wash instead of a whole egg; the yolks will give your
pastry a darker glaze when baked
Bites
White chocolate &
strawberry doughnuts
The white chocolate gives these doughnuts a tempting strawberries and cream vibe
Ingredients
1 cup | 100 g | 3.5 oz almond flour
1/4 cup | 50 g | 1.75 oz granulated sweetener 2 tsp baking powder pinch of salt
1/4 cup | 60 g | 2.25 oz butter, melted
1/4 cup | 60 ml | 2 fl oz unsweetened almond milk 2 eggs
1 cup | 170 g | 6 oz sugar free white chocolate
2 tsp coconut oil
1/2 cup | 75 g | 2.6 oz freeze-dried strawberries
Method
For the doughnuts: Preheat your oven to 180°C | 350°F | Gas Mark 4 and grease a doughnut pan with butter.
Mix the almond flour, sweetener, baking powder and salt together in a large bowl. In a separate bowl, whisk the melted butter, almond milk and eggs together, then pour that into the flour mix and stir until well combined.
Split the batter evenly between the doughnut cavities – be sure not to overfill them – they should be around half full. Bake in the oven for 25 minutes until golden brown. Don’t be tempted to remove the doughnuts from the pan too early. With a lot of keto baking it is best to wait until completely cool before handling.
For the topping: Once cooled, melt the white chocolate and then stir in the coconut oil.
Dip each doughnut into the chocolate and coat generously, then sprinkle the doughnuts with freeze-dried strawberries.
INFORMATION
PREP TIME
10 minutes
BAKING TIME
25 minutes
SERVINGS
12
NET CARBS PER
SERVING 1g
52
Bites
53
Bites
Doughnut
sandwiches
How can you improve a doughnut? Cut it in half, fill with cream and top with chocolate, that’s how!
Ingredients
1 cup | 100 g | 3.5 oz almond flour
1/4 cup | 50 g | 1.75 oz granulated sweetener 2 tsp baking powder
pinch of salt
1/4 cup | 60 g | 2.25 oz butter, melted
1/4 cup | 60 ml | 2 fl oz unsweetened almond milk 2 eggs
For the f illing
1 1/4 cups | 300ml | 10 fl oz double cream
For the topp ing
1 cup | 170 g | 6 oz dark chocolate
2 tsp coconut oil
Method
For the doughnuts: Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and grease a doughnut pan with butter.
Mix the almond flour, sweetener, baking powder and salt together in a large bowl. In a separate bowl, whisk the melted butter, almond milk and eggs together, then pour into the flour mix and stir until everything is well combined.
Split the batter evenly between the doughnut cavities – be sure not to overfill them – they should be around 3/4 full. Bake in the oven for 25 minutes until golden brown. Don’t be tempted to remove the doughnuts from the pan too early. With a lot of keto baking it is best to wait until completely cool before handling.
For the filling: Once cooled, whip the cream until stiff peaks form; if you would like it to be a little sweeter feel free to add keto-friendly vanilla or a few drops of stevia.
For the topping: Melt the dark chocolate then stir in the coconut oil.
To assemble: Slice each doughnut carefully in half and either pipe or spread a generous amount of cream onto the bottom half. Dip the top half into the chocolate and then place it on top of the cream to make a sandwich.
INFORMATION
PREP TIME
10 minutes
BAKING TIME
25 minutes
SERVINGS
12
NET CARBS PER
SERVING 3g
54
Bites
55
Bites
Rocky road
The perfect combination of rich chocolate, crunchy biscuits and soft marshmallows
Ingredients
For the cookies
250 g | 9 oz smooth
almond butter (or any nut/ seed butter you prefer)
135 g | 43/4 oz |3/4 cup granulated sweetener
1 egg
For the rocky road
12 sugar-free cookies (as above)
50 g | 13/4 oz sugar-free mini marshmallows
300 g | 101/2 oz dark
chocolate chips
250 g | 9 oz sunflower seed butter (or any nut/seed butter you prefer)
120 ml | 4 fl oz |1/2 cup keto maple syrup
4 tbsp coconut oil
Method
For the cookies: Preheat the oven to 180°C (160°C fan) | 350°F | gas 4 and line a baking tray with parchment.
In a large bowl, combine all the cookie ingredients and mix well until you have a dough. Take a piece of dough and roll it into a small ball, place it on the baking sheet and press down to form a cookie. Repeat with the remaining dough, leaving space between each cookie. You should be able to make about 12 cookies.
Bake in the oven for about 8-12 minutes, or until they are golden brown. Remove from the oven and leave the cookies to cool completely before using them in the rocky road.
If the cookies are still a bit too soft to crush, chill them in the fridge for an hour or two.
For the rocky road: Crush the cookies into small pieces and add them to a large mixing bowl, along with the marshmallows, and stir together.
In a saucepan over a low-medium heat (or in the microwave), melt the chocolate chips, sunflower seed butter, syrup and coconut oil. Stir together until you have a thick, smooth mixture. Set aside to cool slightly, but make sure it stays pourable (gently reheat if it starts to set).
Pour the chocolate mixture over the cookies and marshmallows, and stir everything together until they are evenly distributed.
Line a brownie tin or rectangular cake tin with baking parchment. Scoop the mixture into the tin and spread it into an even layer, smoothing over with a spatula or the back of a spoon.
Refrigerate the rocky road until it’s firm (about 3-4 hours) before slicing into 20 bars. Refrigerate overnight to set completely before serving.
INFORMATION
PREP TIME
10-15 minutes
CHILL TIME
3-4 hours
BAKING TIME
8-12 minutes
SERVINGS
20
NET CARBS PER
SERVING 2 g
56
Bites
57
Bites
Peanut cake bars
A classic flavour combination in bar form – the perfect size for packed lunches
Ingredients
3/4 cup | 170 g | 6 oz butter, softened
3/4 cup | 226 g | 8 oz cream cheese
2 cups | 400 g | 14 oz granulated sweetener
½ cup | 125 g | 4.4 oz sour cream
2 cups | 450 g | 16 oz peanut butter
5 eggs
2 cups | 190 g | 6.7 oz almond flour
1 cup | 113 g | 4 oz whey protein
2 tsp baking powder
2 cups | 340 g | 12 oz unsweetened chocolate, melted
Method
Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and grease a large square cake tin with some butter or a little oil.
In a large bowl, beat the butter, cream cheese and sweetener together until soft and fluffy. Then add in the sour cream and peanut butter, then beat again.
Now, beat the eggs into the mix one at a time, then add in the almond flour, whey protein and baking powder.
Pour the batter into your prepared tin and pop in the oven for 40-50 minutes. Allow the cake to cool completely then pour the melted dark chocolate over the top. Once set, slice into squares.
INFORMATION
PREP TIME
10 minutes
BAKING TIME
50 minutes
SERVINGS
18
NET CARBS PER
SERVING 5g
58
Bites
59
Bites
Pecan cookies
Cinnamon, pecans and chocolate combine to give a hearty treat for colder days
Ingredients
2 tbsp butter, softened
1/4 cup | 50 g | 2 oz golden granulated sweetener
1 large egg
2 cups | 192 g | 7 oz
almond flour
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp cinnamon
1 cup | 110 g | 4 oz chopped pecans
1/2 cup | 85 g | 3 oz
unsweetened chocolate Sea salt flakes
Method
Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and line a large baking tray with a sheet of baking parchment.
In a large mixing bowl, cream the butter and sugar together until they are light and fluffy. Next beat in the egg followed by the flour, baking soda, salt and cinnamon. Mix together until well combined. Finally, stir in the chopped pecans.
Scoop out balls of cookie dough and place onto the baking tray, then flatten them so they are the same thickness.
Put the cookies in the oven for 12 minutes or until they are golden brown. Leave them to cool completely before touching.
Melt the chocolate and drizzle a generous amount onto each cookie, then finish with a sprinkling of sea salt.
INFORMATION
PREP TIME
10 minutes
BAKING TIME
12 minutes
SERVINGS
10
NET CARBS PER
SERVING 3g
60
Bites
61
Bites
Macadamia biscotti
Have a treat with your coffee and enjoy these crunchy goodies packed with luxurious macadamia nuts
Ingredients
2 cups | 200 g | 7 oz almond flour
1/2 cup | 60g | 2 oz
powdered sweetener 1 tsp baking powder 1 tsp xanthan gum
1 tsp of nutmeg
1 cup | 140 g | 5 oz whole macadamia nuts
1/4 cup | 57 g | 2 oz butter, melted
2 large eggs
Method
Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and line a large baking tray with baking parchment.
In a large bowl, mix together the almond flour, sweetener, baking powder, xanthan gum, nutmeg and macadamia nuts. Add in the melted butter and eggs, then mix well until a dough forms.
Use your hands to form a low, wide log shape. It might be quite sticky so slightly wet or floured hands can help with the handling.
Bake the log in the oven for around 45 minutes until it has browned and feels firm in the middle.
Remove the biscotti loaf from the oven and leave to cool. You can either slice it straight away or for better results, leave it overnight to harden up.
Preheat the oven again, this time to 140 °C | 275 °F | Gas Mark 1. Slice the log into 1 cm strips. Lay them in a flat layer across a lined baking tray and bake for 15 minutes on each side.
Turn the oven off, leave the door ajar and leave the biscotti to cool in the oven. Store them in an airtight jar.
INFORMATION
PREP TIME
15 minutes
BAKING TIME
1 hour 15 minutes
SERVINGS
20
NET CARBS PER
SERVING 1g
62
Bites
63
Bites
Macaroons
Deliciously light coconut-packed bites made even better with a drizzle of dark chocolate
Ingredients
2 egg whites
1/3 cup | 70 g | 2.5 oz granulated sweetener
1 tsp almond extract
2 cups | 200 g | 7 oz unsweetened dessicated coconut
1/3 cup | 60 g | 2 oz sugar free dark chocolate chips
1/2 tbsp coconut oil
Method
Preheat your oven to 180 °C | 355 °F | Gas Mark 4, and line a baking tray with baking parchment.
Use an electric whisk (or hand whisk, but it will take longer) to beat the egg whites in a clean glass bowl until stiff peaks form. Now gradually add the sweetener, a little at a time, while still whisking. Then beat in the almond extract.
Carefully fold in the coconut, being careful not to break down the egg whites and try not to beat out the air.
Scoop portions of the mix out and drop them onto the lined baking tray. Next, bake for 15 minutes or until golden brown.
Once cooked, remove from the oven and allow to cool completely. Melt the chocolate and mix in the coconut oil, then drizzle it over the cooled macaroons.
INFORMATION
PREP TIME
15 minutes
BAKING TIME
15 minutes
SERVINGS
10
NET CARBS PER
SERVING 2g
64
Bites
65
Bites
Raspberry doughnuts
Chococlate and raspberry is a match made in heaven – these doughnuts are sure to be a crowd pleaser
Ingredients
2 cups | 200 g | 7 oz almond flour
2 tbsp unflavored protein powder
2 tsp baking powder
1 sugar-free raspberry jelly powder
1/2 cup | 113 g | 4 oz butter
1/4 cup | 55 g | 2 oz cream cheese
1/4 cup | 55 g | 2 oz sour cream
1/2 cup | 50 g | 1.7 oz sweetener
1/2 cup | 50 g | 1.7 oz crushed raspberries
2 egg whites
1 cup | 170 g | 6 oz
unsweetened chocolate, melted
Method
For the doughnuts: Preheat your oven to 180 °C | 350 °F | Gas Mark 4, then grease a doughnut pan – silicone doughnut moulds are the best.
In a large bowl mix the flour, protein powder, baking powder and sugar free jelly together. Then in a separate bowl melt the butter and cream cheese, either in the microwave (30 seconds should be enough) or in a heat-proof bowl over a pan of boiling water.
Once this mixture has melted, add in the sour cream and sweetener and mix well. Pour this creamy mixture into the flour followed by the crushed raspberries and egg whites and mix until smooth.
Spoon the batter evenly between the doughnut cavities, making sure the mix is evenly spread around the ring.
Bake the doughnuts in the oven for 15 minutes. Leave the doughnuts to cool completely before removing from the pan.
Melt the chocolate and dip in each doughnut, covering the top half. Leave the chocolate to set before eating.
INFORMATION
PREP TIME
15 minutes
BAKING TIME
15 minutes
SERVINGS
12
NET CARBS PER
SERVING 5g
66
Bites
67
Bites
Ingredients
Cream slice Take a foray into the world of patisserie with these delicious treats
Method
1 1/2 cups | 125 g | 4.4 oz shredded mozzarella cheese
1/4 cup | 55 g | 2 oz cream cheese
1 large egg
1 1/4 cup | 120 g | 4 oz almond flour
3 tbsp powdered sweetener 1 tbsp butter
For the filling
2 1/2 cups | 600 ml | 20 fl oz double cream
3 tbsp powdered sweetener
1/2 cup | 50 g | 1.7 oz
raspberries
For the icing
1/2 cup | 60 g | 2 oz
powdered sweetener
2 tbsp lime juice (or water) Food colouring (optional)
For the pastry: Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and then line a baking tray with baking parchment.
In a large, clean and dry glass bowl, mix the mozzarella and cream cheese together and pop in the microwave. Cook in 30-second increments, stirring each time, until the cheese has totally melted. You can also melt the cheese over a pan of boiling water if you don’t have a microwave.
Once melted, mix in the rest of the pastry ingredients until fully combined. You may need to use your hands at this stage in order to knead the mixture into a dough.
Now wrap your ball of dough in plastic wrap and put it in the fridge for around 30 minutes. Once chilled, roll the dough out between two pieces of parchment paper until it is approximately 0.5 cm thick.
Cut into long rectangles (3-4 inches) and lay the dough onto the lined baking tray. Bake in the oven for 15-20 minutes until they begin to turn golden brown. Leave to cool completely.
For the filling: To create the filling, whip the cream with the sweetener until stiff peaks form. Pipe a generous amount of cream onto half of the cooked rectangles, then push some raspberries into the cream.
For the icing: Mix the powdered sweetener with the lime juice or water and food coloiuring if you’d like, and coat the rest of the sheets of pastry. Lay each iced sheet on top of the creamed side to create a tasty and creamy sandwich.
INFORMATION
PREP TIME
10 minutes
BAKING TIME
15-20 minutes
SERVINGS
10
NET CARBS PER
SERVING 4g
68
Bites
69
Bites
Mocha doughnuts
Combining the flavours of coffee and chocolate, these doughnuts taste as good as they look!
Ingredients
1/4 cup | 58 g | 2 oz sour cream
1/4 cup | 38 g | 1.3 oz
unsweetened cocoa powder
1/4 cup | 50 g | 2 oz
granulated sweetener
1/4 cup | 55 g | 2 oz melted butter
1 egg
1 cup | 100 g | 3.5 oz
almond flour
1/2 tsp baking powder
1/8 cup | 30 ml | 1 fl oz double cream
1/8 cup | 30 ml | 1 fl oz strong coffee
For the icing
3 tbsp cream cheese
2 tbsp powdered sweetener
1/8 cup | 30 ml | 1 fl oz strong coffee
Unsweetened cocoa
powder, for dusting
Method
For the doughnuts: Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and grease a doughnut pan – silicone doughnut moulds are the best.
In a large mixing bowl, whisk together the sour cream, cocoa and sweetener until fully combined. Stir in the coffee, cream and melted butter followed by the egg. Now whisk in the almond flour and baking powder until everything is fully combined.
Divide the batter evenly between the cavities and bake in the oven for around 15 minutes. Keep an eye on the doughnuts while they bake as ovens may vary.
When ready, remove from the oven and leave to cool. Don’t remove the doughnuts from the pan until they have cooled completely.
For the icing: To make the icing, beat the cream cheese, sweetener and coffee together until smooth. Dip the top half of each doughnut into the icing. Now hold a piece of card over half of each doughnut while you dust the other half with cocoa powder.
INFORMATION
PREP TIME
15 minutes
BAKING TIME
15 minutes
SERVINGS
12
NET CARBS PER
SERVING 2g
70
Bites
71
Bites
Macadamia and chocolate cookies
These protein-packed and deliciously sweet cookies take just minutes to whip up and bake
Ingredients
2 cups | 200 g | 7 oz almond flour
1/4 cup | 38 g | 1.3 oz
unsweetened cocoa powder 1 tbsp gelatin powder 1/2 tsp baking soda
1/2 cup | 115 g | 4 oz butter, softened
3/4 cup | 150 g | 5.2 oz granulated sweetener
1 egg
3/4 cup | 75 g | 2.7 oz chopped macadamia nuts
1/3 cup | 60 g | 2 oz
unsweetened chocolate chips
Method
Preheat your oven to 170 °C | 325 °F | Gas Mark 3, then line a baking tray or two with baking parchment.
In a large bowl combine the flour, cocoa powder, gelatin and baking soda. In another bowl, beat the butter and sweetener with a wooden spoon until light and fluffy. Add in the egg and mix well.
Now mix the flour mix into the wet ingredients followed by the nuts and chocolate chips, leaving a few chocolate chips for later.
Roll the dough into 1.5-inch balls and place them on the baking trays, leaving room for them to spread. Use your hand to flatten the balls then press the remaining chips into the tops of the cookies.
Bake the cookies in the oven for 12 minutes or until they start to colour around the edges.
Let the cookies cool completely before you move them from the trays.
INFORMATION
PREP TIME
10 minutes
BAKING TIME
12 minutes
SERVINGS
12
NET CARBS PER
SERVING 3g
72
Bites
73
Bites
Ginger brownies
The addition of fresh and ground ginger bring a gentle warmth to these brownies
Ingredients
1 cup | 100 g | 3.5 oz almond flour
1/4 cup | 30 g | 1 oz cocoa powder
2 tsp ground ginger
2 tbsp grated fresh ginger 1 tsp baking powder
1/2 tsp salt
1/4 cup | 56 g | 2 oz melted butter
3 tbsp water
2 eggs
3/4 cup | 150g | 5.2 oz granulated sweetener
Method
Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and grease an 8-inch square pan, or line with parchment.
Place all of the ingredients into a large bowl and thoroughly mix them together. Spread the batter evenly in the baking pan.
Bake for 20 minutes on the centre rack, then let cool completely. They will be quite soft just out the oven but will solidify as the cool. They firm up even more if you cover them loosely and then refrigerate overnight.
INFORMATION
PREP TIME
10 minutes
BAKING TIME
20 minutes
SERVINGS
16
NET CARBS PER
SERVING 1g
74
Bites
75
Bites
Skillet cookie
What’s better than chocolate chip cookies? One giant freshly baked cookie, of course!
Ingredients
For the cookie
115 g | 4 oz | 1 stick butter, plus extra for greasing
130 g | 41/2 oz |2/3 cups granulated sweetener
1 tsp vanilla extract
1 egg
200 g | 7 oz | 2 cups
almond flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp xanthan gum
(optional)
90 g | 3 oz dark chocolate chips (or roughly chopped dark chocolate)
For the ganache (optional, to serve)
40 g | 11/2 oz dark chocolate 4 tbsp double cream
Method
For the cookie: Preheat the oven to 180°C (160°C fan) | 350°F | gas 4. Grease a skillet or a round cake tin (about 20cm | 8” wide) with a little butter and set aside.
Heat the butter in the microwave for about 30 seconds, or until it is melted but not hot.
Add the sweetener to a large mixing bowl, pour in the melted butter and beat well until combined.
Add the vanilla and egg and mix briefly until they are incorporated. Next add the almond flour, xanthan gum (if using), baking powder and salt, and mix again until combined.
Add the chocolate chips to the bowl and knead the dough lightly with your hands until the chips are evenly distributed.
Press the dough into the prepared skillet with your hands, and smooth it over with a silicone spatula. Try to keep it as level as possible.
Place the skilled in the middle shelf of the oven for about 30 minutes, or until nicely golden brown. Remove from the oven and set aside to cool slightly while you prepare the ganache (if using).
For the ganache: Finely chop or grate the chocolate and place it in a small bowl.
Heat the cream to a gentle simmer in a small saucepan, then pour it over the chocolate. Leave for a minute or two to melt, then stir until you have a smooth, even ganache.
Take spoonfuls of the ganache and drizzle from a height over the cookie, before serving straight from the skillet.
INFORMATION
PREP TIME
10-15 minutes
BAKING TIME
30 minutes
SERVINGS
12
NET CARBS PER
SERVING 5 g
76
Bites
77
Bites
Pistachio shortbread
A deliciously nutty take on the classic Scottish
shortbread treat
Ingredients 6 tbsp butter, melted
2 cups | 200 g | 7 oz almond flour
1/2 cup | 60 g | 2 oz powdered sweetener
1/2 cup | 100 g | 3.5 oz chopped pistachios
Method
Combine all of the shortbread ingredients in a medium bowl and mix well. You might need to use your hands to bring everything together.
Form the dough into a long log and wrap tightly with plastic wrap. Place in the fridge to chill for at least 30 minutes.
Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and line a baking tray with baking parchment. Once your shortbread dough has chilled, unwrap and slice into 1/2-inch thick rounds, then place on your baking tray.
Bake for 12 minutes or until the shortbread is lightly golden. Keep a close eye on them as almond flour tends to burn quickly.
Once baked, leave the shortbread to cool completely before removing from the baking tray.
INFORMATION
PREP TIME
10 minutes
BAKING TIME
12 minutes
SERVINGS
12
NET CARBS PER
SERVING 2g
78
Bites
79
Bites
Clementine &
cardamom shortbread
Not only does this shortbread taste amazing, it will fill your home with a festive aroma
Ingredients
2 cups | 200 g | 7 oz almond flour
6 tbsp butter, melted
1/2 cup | 100 g | 3.5 oz granulated sweetener
1/2 tsp ground cardamom 1 tbsp clementine zest
1/2 cup | 85 g | 3 oz unsweetened chocolate
Extra zest to decorate
Method
Mix the almond flour, melted butter, sweetener, cardamom and zest in a large bowl until it all comes together into a dough. Roll into a ball, wrap in plastic wrap and then place in the fridge for 30 minutes.
Preheat your oven to 180 °C | 350 °F | Gas Mark 4. Once the dough has chilled, roll it out into a large rectangle between two sheets of baking parchment until it is about 1/2 -inch thick.
Cut the dough (but don’t separate the sections) into 3 x 1-inch rectangles and then prick each one with a fork to decorate.
Lift the dough using the baking parchment onto a baking tray and bake in the oven for 15 minutes until lightly golden brown.
Once baked and cooled completely, cut to separate each piece of shortbread. Now melt the chocolate in a glass bowl over a pot of boiling water. Dip half of each biscuit into the chocolate, place on a clean bit of baking parchment and then sprinkle with some extra zest.
INFORMATION
PREP TIME
10 minutes
BAKING TIME
15 minutes
SERVINGS
12
NET CARBS PER
SERVING 3g
80
you can Download the PDF file for Everyday Keto Diet Baking - 4th Edition 2022 From Here