Anyone who has known me for awhile knows that I love to bake, especially breads and cakes. Obviously, regular flour is out while eating ketogenic food. (Way out.)
Clearly, there are some obvious potential solutions: nut flours and seed meals work well in baked goods. Of course, they are often at least moderate in carbs, so it's important to use other ingredients as well. Many of the ketogenic recipes for bread alternatives involve a ton of eggs and fuss. (See "Oopsie Rolls" as an example.)
My latest adventure has involved trying to figure out how to get more baked love into my life, along with mashing in as much fiber as I can. Thus far, I have been largely successful.
Thus far, I've made Gluten Buns (a bit strange, but edible and a great way to get in some extra protein and fat), Peanut Butter Cookies, Maple-Pecan Flax Muffins, and Keto Bread. The Gluten Buns, Peanut Butter Cookies, and Maple-Pecan Flax Muffins all came (or were slightly adapted) from recipes on other blogs, but the Keto Bread is mine all mine! It is still higher in carbs than I would like, but I'm working on it. Recipes, links, and resources to follow in upcoming posts.
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