You might be thinking, there's no way the recipes are *really* going to taste delicious and still be keto-friendly. But just listen to some of these recipe names: chocolate mayonnaise layer cake, marble cheesecake, dairy-free chocolate chip skillet cookie, key lime pie bars...need I say more?
The cookbook: The Ultimate Guide to Keto Baking: Master All the Best Tricks for Low-Carb Baking Success (Victory Belt Publishing), out today.
The author: Carolyn Ketchum, who is behind the popular blog All Day I Dream About Food and is essentially your fairy godmother for low-carb, gluten-free, keto, paleo baking recipes. Ketchum admits that she has a crazy sweet tooth herself, so you know you're in good hands. She's also penned several cookbooks.
What you'll get: I mean, Ketchum said herself on her blog that this is her "best keto cookbook yet" (!). The book's got 120 new recipes that you haven't tried before (even if you've been following her for a long time). You also don't have to be a pro baker already. The book is a true guidebook that will walk you through keto ingredients and substitutes (think: keto-friendly flours, sweeteners, you name it) and exactly how to bake with 'em so that you get the most mouthwatering results. All you have to do is read and follow suit.
Try it before you buy it:
Fresh herb and ricotta scones
Makes: 6 scones | Prep time: 25 minutes | Cook time: 27 minutes
- 1 cups (125g) blanched almond flour
- 2 green onions, white and light green parts only, chopped
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons fresh thyme leaves
- 1 teaspoons baking powder
- teaspoon salt
- teaspoon black pepper
- cup whole-milk ricotta cheese, room temperature
- 1 large egg
- teaspoon paprika
- teaspoon coarse sea salt
- Preheat the oven to 325F and line a baking sheet with a silicone baking mat or parchment paper. Lightly grease the mat or paper.
- In a large bowl, whisk together the almond flour, green onions, herbs, baking powder, salt, and pepper. Stir in the ricotta and egg until the dough comes together.
- Turn the dough out onto the prepared baking sheet and pat into a 6-inch circle. Using a sharp knife, cut into 6 even wedges. Do not separate. Sprinkle with the paprika and coarse salt.
- Bake for about 20 minutes, until the tops are firm to the touch. Remove from the oven and carefully separate the scones, then bake for another 5 to 7 minutes, until the sides are dry to the touch.
- Remove from the oven and let cool completely on the pan.
Nutrition info: 168 calories, 13.8 g fat, 6.8 g carbs, 3.1 g fiber, 7.4 g protein