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The Ultimate Guide to Keto Baking

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All you ever wanted to know about how to bake for the keto diet. Tips, tricks, best practices, and over 150+ delicious low carb recipes. This is my best cookbook yet!

Book cover for the Ultimate Guide To Keto Baking

Finally. Finally finally I get to officially announce my new cookbook, The Ultimate Guide to Keto Baking. I am over the moon here, people!

Now, chances are you’ve already seen me mention this new book, either here on the blog or on social media. And possibly you’ve even pre-ordered it already. Many thanks if you have!

But I’ve held off on the official announcement because I didn’t have a cover to show you. And nothing makes you want to purchase a cookbook like a gorgeous cover. Well this cover is Gorgeous with a capital G and I love it. And in case you’re wondering, the cover photo features my Keto Yellow Birthday Cake, replete with sugar-free sprinkles.

This, my friends, is the cookbook I’ve always wanted to write. I just didn’t know I wanted to write it until my publisher gave it the green light.

A slice of keto chocolate mayonnaise cake on a white plate

Dairy-Free Chocolate Mayonnaise Cake

Think you have to give up baking on the keto diet?

Uh, that would be a firm NO. And this cookbook proves it beyond a shadow of a doubt.

If you’re like me, you love to bake. It’s your thing, it’s part of your identity, and nothing gives you greater pleasure. But, like me again, you may have thought that part of your life was over when you decided to go low carb or keto. I know that feeling, I was there too.

Stop me if you’ve heard this story but I actually sat on my kitchen floor and cried when I realized that a very low carb diet was my best hope for staying healthy and keeping diabetes at bay. I can remember it all so vividly, and I cried like a baby. Because I thought my favorite hobby was a thing of the past.

But you know how the story ends. Here I am, almost 10 years in, and I bake keto-style almost every day. Cookies, cakes, breads, muffins, crackers, you name it. I have thousands upon thousands of keto baking recipes and millions more ideas; more than I could possibly execute in a single life time.

Keto lemon bars in a stack with a half lemon in behind

This Keto Baking Book is Everything!

I thought this book would be a breeze to write, because I have 9+ years of experience under my belt and I have pioneered many of the keto baking methods that other bloggers and cookbook authors use today.

Therein lies the problem, however. It’s very hard to take all the knowledge that’s in my head and put it down on paper in a coherent fashion. This turned out to be a beast of a book and I wrestled with that beast for many months. I finally conquered said beast but I have to give a shout out to the amazing editorial staff over at Victory Belt for helping me clarify and clean up my ideas.

The Ultimate Guide to Keto Baking is much more than a cookbook. It truly is a guidebook, designed to give you the best information and tips on how to bake with keto ingredients. For the baking nerds among us (that would be me!), I even delved into the science behind sugar-free and grain-free baking.

By pouring all of my knowledge into this book, I hope to give you the confidence to strike out on your own. So that you can come up with your own keto baking creations. So that, like me, you can look at a high carb recipe and begin to understand what it might take to re-make it into something you can enjoy on the keto diet.

Keto Sausage and Broccoli Calzone on a wooden cutting board

Not just another Keto Dessert Book

Okay fine, there are a lot of desserts in this book. A LOT! But baking isn’t just about the sweets, so rest assured that I included breads, muffins, crackers…even pizza!

It’s an incredibly wide range of keto baked goods that challenged my boundaries and I am immensely proud of the outcome. I took it upon myself to play with some new and different ingredients, such as lupin flour. I also tested out pretty much every keto sweetener on the market, simply so I could speak knowledgeably and guide you as to their best properties and uses.

I also included plenty of dairy-free recipes or dairy-free options for many of the recipes. I specifically had one dairy-free recipe tester try them out, so I could accommodate as many dietary needs as possible. I tried to develop a number of nut-free recipes too.

I love them all but let me tell you about a few that I’m really excited about:

  • New York Crumb Cake
  • Cream Cheese Cut Out Cookies
  • Dairy Free Flan
  • Sausage and Broccoli Calzone
  • Tres Leches Cake
  • French Canadian Tourtiere
  • Rosemary Olive Oil Bread
  • Dairy Free Peppermint Patty Brownies
  • Cowboy Cookies
  • Ricotta Cheesecake
  • Maple Glazed Donuts

The Ultimate Guide to Keto Baking officially releases on December 3rd (just in time for the holidays!) but it’s available for pre-order now for less than $25. If you love baking and you want to enjoy it on the keto diet, this is the book for you!

And stay tuned because there are going to more sneak peeks, giveaways, and lots of fun stuff as we approach the release.

Pre-order Now

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  2. This looks beautiful, Carolyn! Kudos to you for all your hard work. I look forward to reading about the science. Thanks so much for all you’ve done for this community. Hugs!

    Reply

      • I love love LOVE your books and just pre-ordered your new one. I would also love to learn how to take my family baking recipes and convert them to keto. If you could give me the science behind that, I would love to be able to try some of my mother’s oldies.

        Reply

        • I do believe that some of the science and technique in this book will help you re-think your old faves and maybe apply what you learn so you can make them over. That was my goal!

          Reply

    • I’m new to Keto and I’ve lost 53 lbs by changing to the Keto life style. I love to bake and cook and I’m pretty good at it. However; I don’t like the grittiness of almond flour in my bake goods. I don’t mind coconut flour but just coconut flour is so hard to manipulate into recipes. Any suggestions or recipes just using coconut flour. By the way, love your recipes.

      Reply

  3. If this book is half as fantastic as your others and your recipes I grab off this website, then it will be PHENOMENAL! You have changed my life by giving me options I didn’t think existed. Your recipes are integral to my life and happiness and I am super appreciative of what you do. Keep those creative juices flowing and know that you have a fan in me! THANK YOU!!

    Reply

  9. Thank you so much for all your wonderful recipes. I am a baker at heart and without your wonderful recipes, I think I might have given up on staying keto. I made the ding dong cake last night and it was so relaxing for me to be in the kitchen creating beautiful desserts again. I look forward to this new book to further help me make some family favorites fit in with the Keto WOE.

    Reply

  10. You are the QUEEN! I am so looking forward to owning this latest cookbook. Thank you for sharing with the rest of us. I too cried like a baby thinking of all the family recipes that I could no longer eat. I have learned so much from you.

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  12. I just preordered this cookbook and I couldn’t be more excited! I just started my Keto journey and like you, I consider being a baker part of my identity. It’s been really hard to consider giving up my favorite way to de-stress, relax and spoil the people I love most. I’m looking forward to this book to help me redefine myself as a Keto baker! Dec 3rd can’t come soon enough!

    Reply

  13. Yes!!! I’ve preordered your new cookbook! I still bake for family and a small side business for others but love when I can treat myself to a healthy baked item too. I’ve been recommending you quite a bit! Truly enjoy and trust your baking/cooking style! Congratulations!!!

    Reply

  14. The book looks AWESOME Carolyn! I have all your cookbooks and dearly love them….such wonderful recipes in them! I can’t wait to get my hands on this big Keto baking cookbook! I know it will be a true masterpiece! Thank you for all your hard work…you are much appreciated! Congratulations!! 👏😊💕

    Reply

  15. I’m always just in awe of your incredible creativity and passion! It’s so fun to follow along with you to see what’s next. I’m never disappointed, and always excited to see what *I* can make. I’ve made so many things I’d never attempted before. This book is the most exciting to look forward to. Cannot wait! Congratulations!

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  16. I pre-ordered weeks ago! I can’t wait for this one. I own all of your books. I feel that we are kindred spirits! I also loved baking, and then the type 2 diabetes took my hobby away. Or so I thought, until I found your blog and cookbooks. My husband thinks I am a kitchen magician, and I owe it all to you Carolyn. I have been eating keto and baking for almost three years now.

    Reply

  17. Can’t wait to be available in Montreal, Canada. I love your books. Sometimes friends want to borrow them but I can’t live without them! So It’s always a no!!! They’re all worth it!

    Reply

  20. I can only say thank you. I was a diabetic and 6 years ago went off meds and eating Keto. Baking was a challenge that I lost and gave into sugar and grains. Slowly I am conquering that devil to my body. Thank you for your dedication to health and happiness. With baking even my husband is coming around.
    Ruth

    Reply

  23. In my cart! I love your work and dedication and have been a fan for a long time. You have changed the lives//made better.. of countless people. All of your books are my friends and cheer me up. Thanks!

    Reply

  25. I am so happy you’ve done a book that includes the science of sugar-free, non-grain baking. My copy is already on order. I’m hoping the recipes will be given in weights as well as volume since (1) weight is more accurate, and more importantly (2) I’m lazy and don’t like to have to volume measure things and then clean the cups & spoons. My work-around is this: on the outside of the bags or jars of my baking ingredients I’ve written “1 cup = xx grams). Anyway, I am so very happy for your success and so appreciative that you enjoy creating tasty recipes and sharing them with us.

    Reply

  26. HI CAROLYN !
    I AM FROM ISRAEL. I HAVE YOUR COOKBOOK EASY KETO DESSERT. I JAVE PRE ORDER THE NEW BOOK. I HAVE A QUESTIONS: 1. DO YOU MAKE ALL BAKE GOODS FOR YOUR HUSBEND ANT CHILDREN A KETO? I HAVE 4 CHILDREN AND I AM NOT ALWAYS MAKE ALL MY CAKE LOW CARB.SOMETIME I COMBIN REGULAR FLOUR WITH ALMOND FLOUR.IN MY COUNTRY I CANT FIND BOBS RED MILL ALMOND FLOUR JUST BLENCH ALMOND FLOUR. AND THE SWEETNER IS REGULAR ERYTRYTOL AND SUCLALOS AND STEVIA AND NOT SWEERVE. AND TO BUY THEM FROM I HERB OY AMAZON IS VERY VERY PRICY. SO IF I BUY YOUR BOOK AND NOT HAVE ON HAND THE SAME INGRIDIENS IT WILL BY OK?
    3. I NEES FROM YOU A HELP. MY LITTLE DOUGHTER HAVE A BIRTHEY SOON.SHE WANRS A PRINCESS CAKE. SO I BOUGHT FROM AMAZON THE ROSSANA PANSSINO PRINCESS CAKE PAN. THE RECIPE THAT FEET TOUSE PAN IS: 5 1/4 CUPS CAKE FLOUR, 3.5 CUPS SUGAR ‘, VANILLA EXTRAC , 7 EGGS, 1 TABS BAKING POWDER, 1 CUP MELTED BUTTER .1 CUP MILK , 3/4 CUP BUTTER MILK. THE AMOUNT IS FOR 3 PANS. HOW I CAN MAKE IT LOW CARB ? I WILL BE VERY HAPPY IF YOU COULD HELP MY WUTH THIS. I ASK YOU IN THE CONTACT MY. BUT YOU SAY THAT IT COULD THAKE YOU SEVERAL WEEKS TO ANSWER.SO I ASK YOU HERE.
    THANT YOU SO SO MUCH CAROLYN.

    Reply

  27. Hi, I love your recipes!
    With the new cookbook – do you provide details for Trim Healthy Mamas?
    It won’t stop me purchasing the book, always looking for new recipes!

    Reply

  28. just received this book and made the peppermint patty brownies. a little work for a big reward! we loved them they are dangerously delicious. my husband is diabetic and couldn’t believe he could eat these as they are so decadent. cant’t wait to test more recipes from this book. thank you

    Reply

  29. I was wondering if there are recipes that use other flour besides almond? I have family that are allergic to almonds. I really want to make low carb desserts and your book was recommended.

    Reply

    • Hi Sinda. My book has tons and tons of nut-free recipes and nut-free options. Even for the recipes made with almond flour, I give other suggestions such as sunflower seed flour or the use of other nut flours like pecans.

      Reply

  30. I bought this book when it first came out, and it’s already looking worn from use! I have made so many of the recipes, and they have all been winners. I especially love the marble cheesecake – my guests can’t tell the difference from the “real” version, and it disappears quickly. Also, the cranberry orange bread and the lemon ricotta muffins are phenomenal. I’ve been living the keto lifestyle for over three years, but I do love my desserts. Thanks to Carolyn, I never feel deprived!

    Reply

  31. Hello, I am needing some advice on what to do. I am from Louisiana and so Mardi Gras is a HUGE thing here. I buy from a local lady who makes Keto King Cakes and they are absolutely amazing. Obviously I cannot ask her for her recipe because that’s what she does for a living! Lol! Her king cakes are sooo moist and creamy and dense and I’m just trying to figure out what kind of flours that she uses. I will be buying another one from her tomorrow and if possible I would like to send you a picture of the inside of it so maybe you could help me identify what kind of flour she uses to make it an actual cake texture.

    Reply

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