Ultimate Keto Baking Tips

Keto baking

Are you ready to start keto baking but have no clue where to begin? My ultimate keto baking tips are perfect for both the experienced and inexperienced baker.

Ketogenic baking can be intimidating, especially if you have no baking skills or even if you are used to baking with wheat flour and sugar-based recipes.

Unfortunately, low carb baking is not as easy as swapping in low carb ingredients for the high carb ones.

Learning how to create keto baked goods will prove to be a skill that will make the ketogenic lifestyle so much easier. So, it’s worth the time and effort to learn.

Does this sound familiar? You decide to do a keto diet and you are excited about all the possibilities this decision will bring. So you toss out all your high carb baked goods from your pantry.

But a quick trip to the grocery store proves to be an eye-opening experience when you discover that there are no low carb baked goods on the shelf.

“What are you telling me there aren’t any keto cakes, bread, cookies for me to easily purchase?” But there’s a whole section of gluten-free items? “Surely some of those are also low in carbs and keto-friendly?”  

That was my experience when I first began my low carb journey. I quickly realized that if I was going to do keto successfully I was going to have learned how to ketogenic bake.

But how hard can it really be?

Well, I am here to tell you it can be very challenging if you don’t know the basics.

Trust me when I tell you, that I know firsthand how even an experienced baker can be intimidated by keto baking recipes. Frankly, I was there and it wasn’t fun. I was crushed when my first attempts ended in the trash.

I mean who wants to toss a bunch of expensive low carb baking items after countless failed attempts? Not me and I doubt you want this too.

And because I was there, I don’t want you to make the same mistakes. So with that in mind, I am going to share with you my tried and true keto baking tips.

You see there is a true science behind baking and keto baking is no exception.

Every time we bake we are creating a little science experiment in our kitchens. But when we embark in baking with keto ingredients, that said experiment can fail epically if we don’t understand how these unique ingredients interact with one another. 

The good news is that I am confident that after you’ve had a chance to implement my ketogenic baking tips, you will be able to create delicious low carb baked goods consistently.

Grab your apron, keto class is in session!

Keto Baking Tips

My advice is to pin this post for reference and come to it each time you need to bake keto. 

keto baking tips

I’ve noticed there are two camps of people who come to the ketogenic lifestyle. You have those who have prior baking experience and those who have never baked from scratch.

This simply means that those who have zero baking experience will need to learn some basic baking skills. And those who are experienced bakers will need to make some adjustments to the way they are accustomed to baking.

So whether you are a seasoned baker, or never picked up an item from the baking aisle, you have some learning to do when it comes to low carb baking.

Ketogenic Baking

My number one advice is that before you try converting your own high carb baking recipes, that you stick to recipes that have already been developed using these flours and ingredients. This way you can avoid tossing a bunch of keto ingredients while you learn.

But keep in mind that even if you are attempting keto recipes that are popular in the ketogenic lifestyle, you still need an understanding of the basics.  

Once you successfully implement these keto baking tips, you can then start converting your own family favorite recipes.

While you learn I encourage you to try a few of my easy keto baked recipes.

A good place to start is with my Keto Cream Cheese Pound Cake there is a reason it’s so popular. Mainly, because it does not require too many steps or hard to come by ingredients. 

With that being said, keep in mind that no matter how good a keto baking recipe may be, using low carb flours and sweeteners will not give you the same exact results as traditional recipes. However, you can come pretty close.

Best Low Carb Flour 

Let’s begin this keto baking lesson with choosing the right keto-friendly flours. It’s important to note that wheat flour will always be finer and lighter than any alternative low carb flour.

The main reason they don’t behave the same is that keto-friendly flours do not have gluten in them. The chewiness that a wheat flour provides will not necessarily translate in a low carb baked good because it lacks gluten.

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase. 

keto baking tips

Keto Flour Alternatives

This is where things can get a bit confusing. There are many low carb choices and it can get overwhelming when you are new to this way of baking.

Each low carb flour alternative acts differently.  So, based on what you are trying to convert you will need to choose the one that works best for that particular type of baked good.

It’s been my experience that almond flour is the easiest of all the low carb flours to work with. Generally, almond flour is my go-to choice for low-carb cakes, muffin, quick bread, and cookies.

However, the ratio of almond flour called for will depend on the recipe you are making. A cake recipe will not call for the same amount as say a cookie recipe.

Plus, swapping almond flour for wheat flour is not an automatic 1:1 ratio. Why? Because you are dealing with a nut that has been ground. And nuts are high in fat, moisture and void of gluten.

What’s more, the texture of wheat flour is much finer and drier than almond flour. This is why good keto baking recipes will take this into consideration.

If that’s not enough almond flour weighs much differently from wheat flour. Sometimes, depending on the brand there could be more than an ounce of difference.

You may want to invest in a kitchen scale to ensure you are measuring your ingredients correctly. 

Almond Flour Versus Almond Meal

If you’ve ever attempted to buy almond flour or almond meal you may have noticed a few differences between them.

Almond flour is lighter in color and texture. While almond meal has flecks of brown color in it. This is because almond meal is made from almonds that have not been peeled.

In the case of almond flour, they are ground much finer and without their skins. The almonds have been blanched to remove their skins before grinding. It’s why you do not see any brown specks in the flour.

You may have also noticed that there is a significant price difference between the two. This is because it’s more labor intensive to produce almond flour since they have to go through the blanching process first.

Keep in mind that in addition to their differences, almond flour and meal brands will vary from brand to brand. My personal favorites are Anthony’s and Bob Red Mills.

You’ll notice that some keto baking recipes call for your almond flour to be sifted. This is something I personally recommend in the majority of my recipes.

Sifting your almond flour will help the texture be finer and will act closer to wheat flour. When I sift my almond flour, I do so after I have measured it.

Note that almond meal will prove to be too heavy and grainy for most of your baked goods.

I use almond meal in my keto cornbread because it’s texture can mimic cornmeal in keto baking but you won’t really see me mention it anywhere else.

Coconut Flour

Coconut flour is actually a by-product of coconut milk when it’s being produced.  Once the coconut milk has been extracted, what’s left is coconut meat. The coconut meat is then dried and finely ground. This creates a fine powder that looks a lot like wheat flour.

The biggest difference between wheat flour and that of coconut flour is how dry it is.

Coconut flour needs lots of moisture in the form of liquids and/or eggs in order to be used as a wheat flour alternative.  Because coconut flour is quite thirsty it cannot be substituted for flour cup for cup.

Finding the right balance of liquid when using coconut flour can be tricky. If you use too much liquid or eggs you end up with a soggy mess, too little and it won’t come together properly.

Just because baking with coconut flour isn’t as easy as other low carb flours, it doesn’t mean you shouldn’t attempt to do so. For those who are allergic to tree nuts, coconut flour can be a great option.

It may require more trial and error when you first start to using coconut flour but when used properly it makes for a great substitute.

Keep in mind that you cannot swap coconut flour 1:1 for almond flour.

The reality is that if you want to swap out almond flour for coconut flour, you will be having to completely change the entire recipe.

I’ve also noticed that the quality of coconut flour also varies depending on the brand. My favorite coconut flour brands are Anthony’s and Bob Mills.

keto baking tips

Golden Flax Meal

Flax meal is made by simply grinding flaxseeds to produce flour. It can be used well in low carb baking recipes but keep in mind that it’s a heavy flour. This is because it’s a little more challenging to grind the flaxseeds fine.

Keep in mind that you want to use golden flax meal not regular flax meal in your recipes. Regular flax meal tends to have a gummy texture when baked so it’s a no go in my opinion.

Flax eggs are a common substitution for vegan recipes, or for those who are allergic to eggs.

Some people also use flax meal to substitute eggs in a recipe because its texture thickens to a gel-like consistency when water is added.

Keep in mind though that If a recipe is mainly an egg-based recipe, this substitution will probably not work.

To replace 1 egg, mix 1 tablespoon of ground flax meal with 2 1/2 tablespoons of water and allow it to thicken for about 5 minutes. This mixture can be used to replace the eggs but it will not act exactly as eggs do.

Hazelnut Flour

Hazelnut flour is made by grinding hazelnuts. It can be a great substitute for almond flour. Some people prefer this low carb keto flour because it tends to be less grainy and produces a finer product.

It is especially nice in cookie and cake recipes. However, it can be the priciest of all low carb flours since it’s not as common.

Sunflower Seed Flour

Sunflower seed flour is produced by grinding sunflower seeds finely, sunflower seeds can be a good low carb flour alternative if you are allergic to nuts. The taste of the sunflowers is pretty pronounced, so it may require using different brands to see which one you like best.

Sunflower seed flour has a great quality in that it can be ground finely. And if you have a great blender, you could even make it at home.

However, does have one negative and it’s that it tends to turn a shade of green when baked. This is due to a chemical reaction to baking powder or soda. This doesn’t affect the flavor but it may not be as appealing on the eyes.

A tip to avoid this is to add a tablespoon of apple cider vinegar or lemon juice to help counteract this reaction.

Sesame Seed Flour

Created by grinding sesame seeds finely, sesame seed flour is yet another great nut-free option. It is a little harder to come by and may require you make your own by grinding it yourself at home. I’ve also noticed that not all brands are created equal. 

Although, it can be used in place of almond flour, personally, it has a strong taste so I would only recommend using it when you have other flavors to help mask this.

Understanding Sugar Substitutes

I have several recommendations when it comes to which sweetener you can use in keto baking. Currently, my personal favorite is Lakanto Monk FruitThis because the texture is a close to sugar and it barely has an aftertaste.

I’m also partial to Swerve an erythritol/oligosaccharides blend. Although it does have a cooling aftertaste that some people dislike.

You could also use a stevia and erythritol-based brand called Pyure But for some reason, 

I find that stevia alone sweeteners tend to be quite bitter but that may not be the case for you. Since it has a strong after-taste in my case you never see me mention it my recipes. However, if you are a fan of stevia, by all means, use it.

If your recipe calls for a confectioner’s sugar substitute, both Lakanto and Swerve have great ones that I highly recommend. 

baking keto

You can also grind your granulated sugar-substitute in a dry coffee grinder and get good results. Although the process is a bit tedious and I prefer the pre-made ones.

And if what you are needing is a brown sugar substitute then I recommend Surkin Gold plus Lakanto Golden

If you’re wondering if there are any good low carb substitutes for maple syrup, I suggest Lakanto Maple

Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with great success.

I know not everyone would agree with me here and I respect that, but in my book, it’s still better than regular sugar. 

Gluten And Starch Alternatives

One of the things I miss most about traditional baking is how predictable gluten and starch are in a recipe. The gluten in traditional flours gives baked goods structure and it helps bind them together.

Trying to replicate these qualities with flours that have no gluten can sometimes prove to be a challenge.

A solution is to add whey protein, or binders like xanthan gum, psyllium husk, gelatin, cream cheese or extra eggs.

Psyllium

Psyllium is simply pulverized psyllium husk shells and in keto baking, this fiber is used to give more of a bread-like texture to your baked goods. I can see how I use it in my keto high-fiber breakfast bread.

But since it’s very high in fiber it is commonly used as a laxative. Having more fiber in our diet is a good thing but if you have a sensitive stomach you need to keep that in mind.

Psyllium is used in keto baking in an attempt to mimic gluten. When it’s added to liquid it forms a gel-like substance.

When adding it to a liquid it turns into a gel-like substance. It works a bit like gluten in traditional baking and makes it possible to handle the dough when rolling or shaping it. 

Here again, psyllium powders vary greatly from brand to brand. Which is why I recommend NOW brand. Because another factor with psyllium powder is that some tend to turn purple when baked. Which is not exactly what you are going for.

Xanthan Gum

Xanthan gum is a binding agent. It’s what gives your toothpaste its jelly consistency. In keto baking, it’s used to take the place of gluten. It’s important to note that a little goes a long way with xantham gum. Otherwise you baked goods get a slippery mouth-feel to them.

Whey Protein Isolate

Is used commonly in many keto baked goods. Mainly because it helps with the rise. Since some whey protein isolate are quite high in carbs, you want to a brand like Isopure’s Zero Carb Unflavored.

Gelatin

You may also notice that some low carb baking recipes use gelatin. That’s because it helps give baked goods structure and chewiness factor. You can see an example of a recipe that uses with our Keto Chocolate Chip Cookies.

Collagen

Adding a few tablespoons of collagen to my keto baking can also add a chewy factor similar to gelatin. Although, I recommend you know the brand of collagen since some of them have a pronounced chicken flavor since the majority of products made from collagen use chicken parts.  

Here again, is an example of not all brands being created equal. 

Baking Powder

When it comes to baking powder and searching for keto-friendly options you will need to check your labels carefully. The reason being that baking powder is basically just a mixture of three ingredients. 

The ingredients are baking soda, cream of tartar, and starch. The inclusion of starch is where some people who need to watch their macros very carefully run into trouble. Because the starch adds carbs to your baked goods. 

The problem is that removing the starch and just using baking soda or cream and cream of tartar makes it difficult to measure. The primary role of the starch is to make it easier to measure and as a little bit of a bulking agent. 

The number of carbs will vary per brand but in most brands, you are looking at 1 carb per 1/4 teaspoon. In a typical ketogenic baking recipe that can be anywhere from 6 -8 additional carbs for the entire recipe. 

That may not seem significant but it can add up rather quickly. 

Keto Friendly Baking Powder Recipe

Something that some people are doing is creating their own low carb baking powder recipe. By leaving out the starch entirely or even substituting the starch for fiber instead. 

Rather than attempt to create a baking powder recipe that is low in carbs, I am going to share a link with you for a recipe that is very popular that works perfectly.  Check out Annissa’s recipe from Simply So Healthy for a homemade baking powder recipe that is keto-friendly. 

Getting Your Ingredients Ready For Keto Baking

Allowing your ingredients to come to room temperature before baking is a must. Experienced bakers understand the importance of properly softening butter and cream cheese.

If your ingredients are too cold, they will not blend into your better well and tend to clump up.

You’ll notice that the majority of recipes call for your butter and sweetener to be creamed first. This is because it makes the process so much easier.

It’s also good practice to allow your eggs to come to room temperature. And while I am talking about eggs, it’s standard practice to use only large eggs when baking. Unless otherwise stated you always want this size.

Letting your ingredients come to room temperature is standard practice in baking. However, in keto baking, it’s not a step you can skip.

Because if they are not soft enough they simply will not be distributed will into the mix. This can have a big effect on the final outcome of your baked item.

You’ll know if your butter and cream cheese are ready when they can be pressed easily, but still maintain their integrity. You can either choose to let them come to room temperature or in a pinch microwave them for 10-15 seconds.

It’s also important to have ingredients at the same temperature. For example, add hot ingredients to hot things and cold ingredients to cold things.

This is why it’s not uncommon to see a recipe call for tempering a hot ingredient with a colder one. Doing so ensures that the mixture doesn’t seize or separate.

I saw all this to say, that having enough time set aside for baking is crucial.  Which is why when calculating the time, it will take you to keto bake, take into account, the time your ingredients need to be ready.

Converting Your Recipes Into Keto Baked Recipes

It’s possible to convert many of your favorite traditional baked goods, with the exception of yeast bread recipes. A yeast bread rises because it combines with the gluten in the wheat.

Note that no low carb, keto, grain-free flours have gluten in them.  Which is why adding ¼ tsp more baking powder can also prove useful and helps in rising the heavier keto flours.

A good rule is to double the number of eggs called when converting your traditional baked recipes.

Something to keep in mind is that in traditional baking we are accustomed to scooping our wheat flour and then leveling off the excess. Unfortunately, this will not work well with low carb flours. Instead, add by tablespoons your flour alternatives into your measuring cups. 

Replacing Milk In Keto Baking

At 12 grams of carbohydrates per cup, regular milk just isn’t low carb keto friendly. When a recipe calls for milk, your best choices are unsweetened almond or coconut milk. Alternatively, you can also use heavy whipping cream by making a mixture of half whipping cream, half water to get a milk-like consistency.

Essential Kitchen Baking Tools

When it comes to baking keto or traditional baking you need a few basic tools to ensure your results are consistent. 

The following is my list of favorite baking tools:

Keto Baking Recipes

I thought I would share a sampling of my keto baking recipes for you to try. These recipes are tried and true and will make it easier for you to bake keto. 

It’s my hope that this keto baking resource will be one you will refer to often and that it will give you the confidence to start baking with low carb ingredients. 

Keto Baking Recipes

A collection of keto baking recipes

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26 Comments

  1. Great article! We definitely use xanthum gum when baking keto friendly snacks. Thank you for sharing!

     
  2. I’m just a beginner as a keto dieter. It can be quite hard to stay on it if you’re just a starter. These tips are helpful. Thanks for sharing!

     
  3. Hilda, this is an amazing article and should be in your first book! This tips and suggestions are so descriptive and explain so much. I have baked several of your recipes and they honestly are perfect. If I bake a fittoserve recipe I can count on a perfect outcome. I took a cake to a dinner party and the host wrote me a note that it was so delicious and incredibly moist! She couldn’t believe it was keto. I Never got those results with a nonketo cake mix. I am 100 percent keto compliant and love using your recipes, they are perfect every time. Thank you again for these wonderful keto baking tips. Gods Blessings.

     
    • Hi Joanne, what a lovely comment. You have no idea how much this encourages me. Truth be told sometimes I wonder if all the work is worth it. But if my little recipes and lifestyle tips can help even one person stay the course long term then it’s totally worth my efforts. God bless you darling and thanks Stopping by.

       
  4. Just started the Keto deit one week ago. I just wanted to thank you for all these wonderful recipes. You are a genius! I have made your chocolate cream cheese with coconut flour cake and it was terrific. I also made the coconut macaroon cookies & today I made your almond flour, cream cheese, blueberry pound cake. Wonderful! BTW, I too love my Lord Jesus Christ. I also lived in Ft. Lauderdale for 13 years & attended Calvary Chapel. I now live in TN.

     
  5. Melanie Marshall

    Thank you so much for your blog and tried and true receipes. My husband is a fairly new diabetic and we’ve changed our way of eating to low carb. We eat with his family every Sunday after church and my challenge has been to find deserts that he can eat that everyone else enjoys. Your cream cheese pound cake knocked it out of the park!! Nothing left over to take home ❤️ We also love our Lord and Savior and am thrilled to see you share your testimony with others. I look forward to trying other receipes of yours May He continue to bless you and your ministry as you help others!

     
  6. Lidia Nascimento

    I notice that I don’t like an interesting taste on my keto baking goods. Is more like a pulling/dryness feeling in my mouth. I suspect it is the psyllium husk powder. Does anyone have any guess?

     
  7. Connie Elizabeth Cox

    Hilda, I am so thankful to have come across your group and the recipes!

    Do you have a cookbook available to purchase? I’d love to purchase one if you do.

     
    • Hi Connie, I am so happy you found us too. We do not currently have any cookbooks but we just started the first steps in creating e-books. I encourage you to sign up for our email once this becomes available we will let our subscribers know first. Thank you for your kind words and encouragement.Blessings.

       
  8. Hi Hilda,
    All of your recipes look amazing! I am new to the keto diet and my biggest struggle has been bread, I can’t wait to try some of these recipes today, I have a question though, I know with regular baking, since I am in the high altitude, I need to adjust the recipes to bake correctly (extra flour, extra egg, less baking powder, etc.). Do you know if this is the same for keto baking? I am so glad I found your blog. Many blessings and have a wonderful day!

     
    • Hi Debbi, I thrilled you found us too. As far as altitude and keto baking I have followers from all over the world who have great success with my recipes. If you notice I already add a bit more baking powder because of the heavier flours so I believe you will be fine. Here to support you in any way I can. Be blessed.

       
  9. Kathleen LaValley

    Thank you for this article. I just started keto a month ago and told my husband this is a lifestyle change to avoid going o. Insulin. I love to bake and was wondering what I can keep from my pantry or give to friends instead of throwing expensive ingredients in the trash. I hope you do write a cookbook like the folks at ketoConnect did. She has some great ideas for holiday baking. God bless.

     
    • Hi Kathleen, I am thrilled you found value in the article and that it will give you the confidence to keto bake. I am in the process of writing a book and I pray it will further bless you once it goes to print. Sign up for the newsletter to be alerted once it’s out. The folks at ketoconnect certainly do a lovely job.

       
  10. Thank you for this information. Much appreciated. Question on flours. Lots of recipes call for both almond flour and coconut flour. I live far from a grocery store and always have almond flour but often run out of the coconut. Typically recipes call for 2 cups almond flour to 1/2 cup coconut. How would you substitute to get all almond. Thank you.

     
    • Hi Lin, It’s been my experience that not all recipes can easily swap almond flour for coconut flour. It really depends on the recipe. For instance, I sometimes use coconut flour to give a floury feel to my recipes like for instance in my biscuit recipe. That being said my general rule is to double the amount of almond flour for coconut flour. But again, I caution you that it may not work well with every recipe conversion.

       
  11. Have you successfully used Vital Wheat Gluten in your baking?

     
    • Hi Kathleen, I have a gluten sensitivity and so I’ve never used vital wheat protein. I am to create recipes that don’t need any wheat and so I’ve been able to succeed.

       
  12. Hi Hilda, great tips. Thank you for taking the time to share them. I’ve tried two of your recipes based on the amazing reviews and quality ingredients used, however, both have come out under baked (or extremely wet) and only raised on the sides. Both times the toothpick comes out clean and I bake them for an extra 10-15 minutues. Do you have any tips or advice for why this is happening? I follow your directions and tips to a tee so I must be doing something wrong.

     
    • Hi Alice, without knowing exactly what recipe you made it’s hard to tell. However, it sounds to me like the oven may not be heating evenly. I recommend you place an oven thermometer inside the oven so that you can determine if this is the issue.

       
      • Thanks for responding 🙂 Yes I realized after posting that I didn’t tell you I made the Keto Sour Cream Cinnamon Coffee Cake and Keto Cream Cheese Coconut Flour Pound Cake. I will try putting a thermometer in the oven. Thanks for the tip.

         
      • Sounds good Alice. Hope this helps.

         

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