My recommendations for all the best bakeware and tools for your keto low carb kitchen.
A few months ago, a friend texted me to ask if I had a mini-muffin pan she could use for her son’s birthday. I laughed and texted back “Of course! I have every baking pan known to man!”.
This isn’t strictly true, of course. I am sure there is some bakeware out there that I don’t own. But I do own a lot of it. As in several-cupboards-and-a-large-shelving-unit-in-my-basement-are-full-of-baking-pans.
Because let’s face it, new bakeware is a bit of always a thrill. The majority of it is priced under twenty dollars, even the good non-stick stuff. And buying a new pan in a fun new shape makes your old recipes seem exciting again. Yep, it’s the little things in life.
Good bakeware is worth the money
When it comes to keto baking, the tools you use to bake with are almost as important as your ingredients. You don’t necessarily need the top-of-the-line equipment, but you do need to have some basics. Putting a little thought into what you use can help save time, effort, and the heartache of a baking failure.
Spending a little money now on good non-stick, non-toxic pans is absolutely worth it. Why? Because durable quality bakeware will last well, and you will actually save money in the long rung.
I always recommend USA Pan as the BEST non-stick metal cookware. I have so many of their pans and every time I need to replace an older piece, I buy a USA Pan version.
I’ve had my 9-inch square pan from them over almost 8 years and it’s still going strong. And I bake a lot so that tells you something!
Rather than purchasing a cheapie pan from the dollar store, which will likely end up getting tossed within a year, consider getting good quality bakeware that will last many years.
The best basic baking pans
Round 8-inch or 9-inch cake pans: You need these, preferably 2 of them if you want to make keto layer cakes.
8 x 8 inch square pan:. For keto brownies and bars. They also make great square cakes.
Loaf pan: It’s hard to bake low carb bread if you don’t have a loaf pan. They come in slightly different sizes.
Standard muffin pan: Even as non-stick as these are, I always line them with parchment paper or silicone muffin liners for easy removal.
Rimmed baking sheets: I have a number of sheet pans and cookie sheets, some with the higher sides and some without. The rimmed sheets are the most versatile as they can be used for cookies and for keto sheet cake.
Springform pan: Cheesecake is the ultimate low carb treat. You need a springform pan so you can make a nice big one and release it easily. I love this one from Kaiser because it has a glass bottom, which makes it look great for serving.
The best specialty baking pans
Donut pan: You can’t make donuts without a donut pan! I went through a serious of not-so-great ones until I bit the bullet and purchased the USA pan version. The only downside is that it only has 6 wells and many of my keto donut recipes make 8 to 12!
Bundt pan: Cakes made in a bundt pan just look more elegant. I have several bundt pans, one from William Sonoma that cost more than it should and has funky sharp high peaks. But I recently bought this traditional shaped Cuisinart one and I love it too. The more rounded shape means it’s easier to grease and the glaze settles more evenly.
Tart pan with removable bottom. If you’re going to make lovely large tarts with fluted edges, you need one of these. The removable bottom is brilliant and you don’t risk breaking your lovely crust as you would with stationary tart and pie pans. I also have a set of 6 small tartlet pans with removable bottoms that I love.
Mini cheesecake pans. Perfect for all sorts of mini keto cake recipes. My keto desserts for two are some of my most well-loved and these pans are great for cheesecakes and regular cakes.
Other essential baking equipment
Silicone muffin liners: These are the best for keeping fragile keto muffins and cupcakes intact. They are also great for making keto peanut butter cups and fat bombs. I have both the standard and the mini size.
Parchment Paper. Parchment paper is a low carb baker’s best friend so you should always have some on hand. Low carb, gluten-free baked goods don’t hold together as easily as conventional treats, so parchment allows for quick release from cake pans. It also allows you to roll out low carb cookie and pastry dough without having it stick to your roller!
Parchment paper liners. The next best thing to silicone!
Offset Spatulas. Offset spatulas come in many sizes, but I find this little guy from Ateco the most useful. I use it to spread the tops of my batter in pans, to spread frosting and to get under rolled-out cookies or pastry to gently lift it from the parchment.
Silicone baking mats. These mats are as useful as parchment paper when baking low carb cookies and I use mine often. I only have one…I really need a few more!
That’s it! This is the bakeware that I have and love and that I would highly recommend to other people. I have a few other specialty pans like an ice-cream sandwich pan and a square individual brownie pan, and even a star-shaped whoopie pie pan. Most of these have been given to me and I don’t use them with any sort of frequency. But they are rather fun!
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Please explain what the “instant pot” is and where I can get one.
You can click the link and see exactly what it is! 🙂
Terry G. says
Hi Carolyn… I’m semi-retired and have type 2 diabetes so a low carb diet is my lifestyle. I enjoy cooking and baking and really enjoy your website and daily emails. My question is this…how good a stand mixer do I need to make the kind of recipes you create? Thanks.
For most things, a hand mixer is just fine. For things like meringue, swiss meringue buttercream, marshmallows, you do want a stand mixer unless you don’t mind standing there for 10 to 12 minutes. But it doesn’t have to be top of the line. KitchenAid isn’t what it used to be, quite honestly, and they have some good competition from other brands for less. I’d read the reviews on Amazon for a good sense of them…
June Pugliese says
I have to sày that this web site with all the delicious recipes is the BEST ! I have made so many recipes from here and I bought the Ultimate Guide to Keto Baking which I use all the time. Everything I have made has been amazing! I have also given several people your website address. Thank you Carolyn!! I am a very happy cook and baker.
I am so glad, thank you!
Kelly P. says
Hi Carolyn! Thank you so much for all the amazing content and recipes. I was fairly strict keto for 2-3 years and lost 68 pounds before slowly letting the carbs creep back in, which resulted in my regaining 2/3 of the weight. I’m getting back into keto (finally) with high hopes, and have purchased two of your cookbooks. I’m wondering if you can tell me what brand of glass mixing bowls you use in your YouTube videos. I love them and would like to purchase a set! By the way, I live only a few miles from the USA Pan manufacturing facility, but sadly, cannot purchase the pans from there and have to order online…lol. I’m looking forward to buying some of their bakeware, though, as I have a bird and they are free of PTFA an PTFE fumes (which are deadly to birds). Thanks again for all you do. You look FABULOUS, btw. I am IMPRESSED!
Hi Kelly… welcome back! 🙂 So those glass mixing bowls are wonderful because they stack into each other nicely. I have this Luminarc set https://amzn.to/3eFJ96a. And I so adore USA Pan!
Is glass not a good option for baking?
Glass and ceramic bake completely differently than metal, so you have to adjust a lot. Please watch this: https://youtu.be/grmTX7ZggPY
Beth Z says
Hi Carolyn – thank you for your recommendation of the USA pans! I didn’t realize they were coated with silicone which makes for a much easier task. While watching your Keto Graham Crackers video, I noticed you had a cookie sheet (one sided rim). Can you tell me what brand that one is? I want to purchase the Silpat silicone mat to go with that size sheet. Thank you in advance and thank you for ALL your great recipes! We are loving them!
It’s an insulated cookie sheet similar to this one: https://amzn.to/3MopWBf
And then I have a large baking mat like this one for it. https://amzn.to/3wyiHA3
I took your advice and purchased a USA Pan. It says not to spray with nonstick spray. What do you coat your pans with for easy removal of the baked products? I purchased the 8×8 pan and it really is excellent quality bakeware. It is a thicker, heavier metal pan.
I usually lightly grease with butter or avocado oil. It doesn’t have to be a spray.
Have several USA pans and it’s true—they are the best. Also, can’t agree more about the silicone muffin liners. I bought the standard and mini sizes and they make your muffins come out beautifully. I’ve started making your peanut butter cups and “splurged” on the molds (I think about $10?) and they are PERFECT! The chocolate comes out of them so shiny and professional looking! Thank you for all your tips and suggestions—you have helped make our keto journey sweet and delicious!
Glad you are enjoying them!
I have a cute decorative muffin pan. I haven’t tried it with my low carb baking. I would love to make cute muffins/mini cakes. Is there anything special to do for easier removal and still keep the decorative tops intact?
Without knowing the pan, its coating, and what material it’s made from… I really cannot advise.
Have you found any air-tight storage containers you would recommend for flours and sugars? I find it difficult to measure accurately from the zipper top packages they all come in. These ingredients seem to be more susceptible to moisture so I don’t use my regular canisters. Also, do you store any of the flours in the freezer?
I keep my almond flour, granulated Swerve, and powdered Swerve in stainless steel canisters with tight-fitting lids. My husband got them for me a long time ago at Crate and Barrel but they work fine. Unless you live in a very humid environment, most baking canisters should be fine (again, make sure they have tight fitting lids).
My coconut flour, on the other hand, I keep in its original bag. Bob’s Red Mill bags have a fantastic velcro-like zip top that works well. Coconut flour is the most likely culprit to absorb moisture.
I don’t keep any of these in the freezer because I go through it faster than most people! 🙂 I do keep the nut flours I don’t use as often in the freezer, though, like hazelnut and pecan flour.
So what about the toxicity of non-stick coatings? i have not heard or read anything about the toxicity of silicone bake ware or mats but they do remove silicone breast implants because they are toxic. I have replaced my non-stick frying pans because of the many warnings agianst these coatings? I enjoy your recipies so much!
There is great non-stick, non-toxic cookware out there. My all time favorite is USA Pan. It’s pricy but so durable and has a ceramic based nonstick coating https://amzn.to/3mies8p
Katie Wilson says
I really like the advice about having parchment paper when you are baking. Having something like this would really help you roll out cookie dough, as you say. My husband and I need some new bakery supplies for our recently remodeled kitchen, so maybe we’ll have to get some parchment paper as well.
Michelle o says
I got a 9×13 silicone baking dish for Christmas this year and I use it every single day. The higher sides make it easy to toss veggies in the middle of the roasting process. Baked bacon never spills its grease. Cakes and casseroles pop out with ease. I hope to switch over to all silicone bakeware little by little
Dana Duvall says
Ha! About the muffin pan. I bought the very first one I saw many years ago. I have always loved the top of the muffin the most. 🙂 It also stores very easy along with my cookie sheets. I am enjoying your blog!!
Since starting this woe, i have accumulated a few new pans including a muffin top, donut, mini muffin, and on its way from amazon is a springform pan as i want to make a cheesecake for christmas.
shari w. says
great list of bakeware and I do enjoy using my mini cupcake pan for sweet treats!! Thanks for all the good ideas, recipes and of course the wonderful give-aways…
Hi I just found your website while hunting for gluten free recipes for scones. They gluten free is new too me. As for pans I love my mini muffin pans. I even use them with liners to make mini cheesecakes
I love my muffin pan and use it for lots of things other than muffins, but I would LOVE one of those donut pans!!!