Baking on keto

(Paul) #1

I have tried some of the recipes for baking things like bread and cookies and wraps, I consider myself to be rather good baker but I can not get any baking with keto right. when I make the wraps with flax seeds I find them too soft, not mushy or soggy but just too soft I prefer heavier texture and not matter what i do cant seem to get it right not using flour to bake with is difficult almond flour and coconut flour is not really flour

(Daisy) #2

It really is a master art, this keto baking. I’m a pretty great baker, if I do say so myself, but the list of successful keto baking recipes I’ve pulled off is pretty slim. Cheesecake, zucchini bread, a couple brownie/various dessert recipes. That’s about it. The best breads/cupcakes/muffin recipes are the ones that combine coconut flour and almond flour and have something like zucchini or avocado to keep them moist. I can send you a link to the recipes I’ve gotten to work, if you’d like.

(Paul) #3

yeah I ill try them The bread I tired were combo of coconut and almond flour and eggs but they turned out too eggy, they taste awful, that’s the only thing about keto I don’t like, there are hardly snacks and baking that taste good

(Running from stupidity) #4

Yeah, that’s one of the unavoidable things in order to do it well, agreed. “Much less processed food” and “no snacks between meals in order to control insulin levels” pretty much means baking gets relegated.

#5

. I always figured this wasn’t a bug but a feature.

#6

Keto Flours 101 | Low-Carb Baking Science

I no longer use almond flour. I prefer the taste and texture of products made with coconut flour, but some people don’t. Coconut flour is cheaper, I need to use less, and it has fewer net carbs.

Some coconut flour recipes I use (or plan to try).

I use protein powder to supplement my protein intake, and use it as a flour. Some Protein Powder recipes I use. Even fewer net carbs, but more expensive.

Coconut flour is very absorbent.

The general rule of thumb is that you only need 1/3rd to 1/4th as much coconut flour as other flours (e.g. almond), and for each cup of coconut flour you substitute, you may need to add up to 6 eggs and up to a cup of liquid.

For example, I recently cut the Parmesan cheese in a recipe in half and replaced it with a 1/4 cup of coconut flour. So I also needed to add:

  • 1/4 cup unsweetened coconut milk
  • 2 eggs
#7

I find it takes experimentation to get baked goods the way you like them. I made cookies today for the first time

I used monk fruit for the sweetner and added a splash of saffron and topped with a pistachio to make them more like Persian cookies. They came out great! I also used less almond flour than the recipe called for and they were less crumbly.

I found, as the recipe description emphasizes, that it is important to wait until they cool down for a while to get harder and not be too soft.

(Carl Keller) #8

It’s not baking, but I tried this today and it’s good enough to hold a burger or go with some over easy eggs. Texture-wise it’s fine, taste-wise it’s 6/10 after you toast it with butter.

1 tbs spoon melted butter
1/4 cup of almond flour (you can used 2 tbs of coconut flour if preferred)
1 egg
1/4 tsp baking powder
dash of salt
mix well and microwave for 90 seconds
pop it out of the cup or bowl and slice it