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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Jaclyn Reynolds says
A donut pan!
Ruth says
I have tried so many of your recipes …first one was last fall the maplepumpking mini cheesecake…I used my silicone cupcakes and they worked wonderful… I would love to try something in the donut pan!!!
Smiles, Ruth
Kathy says
Too bad that Amazon.com and Amazon.ca can not co-ordinate to allow Canadians to enter the contests too…I would love to be part of the fun! I just ordered a 5 pound bag of almond flour from .ca so I can make your pumpkin spice cake for tomorrow’s dessert. Even though my children are long past the trick or treat stage, I know they are going to love THIS treat!
Serena says
I know I’m still bitter Honeyville took so long to come to Canada, so I am a little biased. JK Gourmet sells it cheaper than Honeyville, and theirs is also a very fine grind. It’s where I prefer to buy mine. They also offer small discounts for purchases at the 20lb level and up. (Did I buy the 25lbs? Of course I did). I’m pretty fussy, and the JK Gourmet flour is fine enough for cake baking- my relatives had no idea it was a cake made from almond flour, not wheat flour. And they had thirds…
Carolyn says
Great info for the folks in my homeland! 🙂
Georgia @ The Comfort of Cooking says
What a fabulous post and giveaway, Carolyn! Thanks for sharing so many of your scrumptious desserts, too. I have to give those pumpkin cheesecakes a go!
Carolyn says
I have two favorites. One is an ancient round cake pan with a built-in turning arm that scrapes the bottom and sides to loosen the cake so it pops out perfectly. I love it so much I’ve scavenged Goodwills and garage sales to find more. I’m up to 3 now, perfect for our classic 3-layer birthday carrot cake. I also have a combo springform/bundt pan by a German company which I love. The gooey top of a cake is always tastier than the floury bottom, and with the bundt with removable sides I can serve our favorite pumpkin cranberry coffee cake right-side-up instead of flipping it over. Now I just need you to convert them to low-carb.
Carolyn says
Oh, that cake pan with the arm sounds fantastic!
Brad says
favorite is springform!
Melinda @cookingalamel says
I love my 6-inch cake pans. They make the cutest cakes!
Mary Winslow says
I love my donut pans!!! On my wish list is a muffin top pan, now!
Goldiegal says
I love the muffin top pans. They are so useful.
Christina says
My fav/most used are my cookie sheets–large and small. Could not be without them!
Melissa says
I love my Wilton ghost cake pan.
Alisa says
The donut pan would be awesome to have (as would they all, but that one in particular is hardest to justify as a “necessary” purchase!)
Beth says
I am such a sucker for bakeware! I never thought of the usefulness of the muffin top pan before. Might have to get one of those! And I didn’t know about the parchment muffin liners. I will definitely have to get some of those!
Serena says
I’m with you on having an obscene amount of baking pans. I think my fave ‘uncommon’ pans are the Baker’s Secret Square springform pan (Frequently used to make your magic cookie bars!!) and my individual cheesecake pan (makes 6 small, not mini cheesecakes). I also have about 50 different silicone muffin cups and 24 mini muffin cups (in addition to actual silicone mini muffin pans). I find some dark non-stick pans over brown my almond flour baking and I don’t like that, so I’ve got almost as many silicone pans and forms as I do non-stick/metal.
Carolyn says
Wow, you may out-do me in bakeware!
Jennifer says
My favorite are my ramekins.
Jess S says
I love my glass 9×13 pan. I use it for everything!
Talitha says
I’d have to say just a good-quality cookie sheet is my favorite pan to use! It’s so versatile.
Kristin says
Muffin pan!
Tricia says
I use my loaf pan the most, but I’m dying for a donut pan, so for now, that’s my favorite!
Michelle Matos says
My favorite pan is my muffin top pan! I use it for small sandwich rolls, whoopee pies and of course muffin tops! The next most used pan is my cookie sheet with the high edges. I love it!