Keto Bread Cookbook

THE
KETO BREAD COOKBOOK

Easy & Delicious Recipes for Gluten-Free,
Grain-Free, Paleo, Low-Carb and Ketogenic
Diets

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Table of Contents

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Table of Contents
Introduction
Ketogenic Diet
How Does it Work?
What to Eat?
What to Avoid?
How to Make Grain-Free Baking?
Pastry Ingredients
Keto Breads
Keto Almond Bread
Crafty Jalapeno Bread

Cinnamon Bread
Keto Coconut Bread

Sandwich Bread
Delicious Almond Bread

Multi-Purpose Keto Bread
Eggy Coconut Bread
Coconut Flatbread
Thanksgiving Bread
Spicy Bread
Keto Buns and Bagels
Hearty Herbed Buns
Coconut Bagels
Garlic Bagels
Cauliflower Bagels
Cute Puffy Buns
Healthy Bagels
Pumpkin Seed Buns

Tahini Buns
Pumpkin Bagels
Keto Crackers
Rosemary Keto Crackers
Seed Crackers
Apple Crackers
Spicy Chili Crackers
Roasted Herb Crackers

Rosemary Crackers
Almond Crackers
Pepper Crackers
Onion Thyme Crackers

Crunchy Flax and Almond Crackers
Keto Breadsticks
Sesame Breadsticks
Garlic Breadsticks
Cauliflower Breadsticks
Herb Breadsticks
Cheesy Breadsticks
Keto Muffins
Just-a-Minute Worth Muffins

Gentle Cinnamon Muffin Swirls
Awesome Brownie Muffins
Simple Gingerbread Keto Muffins

Multi-Colored Breakfast Muffins
Spice Friendly Muffins
Easy Poppy Seed Cupcakes
Exquisite Egg Muffins
Blueberry Muffins
Zucchini Muffins
Savory Keto-Friendly Muffins
Vanilla Cloud Cakes

Elegant Cranberry Muffins
Apple and Almond Muffins

Kitchen Tools
Blender
Mixer
Food Processor
Oven
Pastry Brush
Cheese Grater
Cooking Measurement Conversion
Grocery Shopping List
From the Author
Our Recommendations
Recipe Index
Introduction

The ketogenic (or “keto”) diet is one of the trendiest and probably the most
discussed and mysterious ways of slimming and revitalizing. It’s an unusual
diet that makes your body produce energy out of lipids rather than
carbohydrates.
You can eat your favorite meats and proteins and keep losing
weight.

Enthusiasts of the low-carb diet know that while it allows for meat, fish, eggs,
butter, cream, cheese, nuts, herbs and spices, it excludes bread.

This book is a gift for all the low-carb eaters and bread-lovers, as each of
its recipes has been tailored to comply with every existing low-carb rule and
can be freely added to a keto-menu. Take a try on various crunchy loaves and
choose your favorites. There is nothing like a bunch of fresh fragrant bread
with a piece of fancied butter, cheese or bacon for a great breakfast! All the
kinds and flavours you could have only dreamt about are now there for you to
cook and eat.
This is a splendid way to make sure that you are always in a good mood
and never feel hungry. Nevertheless, please don’t forget to take your
vitamins and advise your GP.
Ketogenic Diet

Popular diets keep coming and going, and the newest love of nutritionists is
the ketogenic diet. It’s been recognized as the most reasonable approaches to
slimming down, allowing for sound and appropriate foods along with gradual
and stable weight loss.
Let’s start from the top: keto is a diet rich in fats.

· It detoxes the body.
· The menu must be developed individually and only by a medical
professional.
· It’s tasty and does not exclude your favorite meals.
How Does it Work?
People need glucose to keep functioning. It’s a key source of energy, and
something that our body cannot produce but rather derives from
carbohydrates in the food. There is a small stock of this biological fuel in your
liver and muscles, but it’s only enough for about one day’s time. Once you’ve
stopped eating carbohydrates, your body will extract glucose from proteins.
Should the amount of glucose from proteins be insufficient, it will switch
to the substitutes named ketones.

What Ketones Do
· They provide your body with more energy.

· They stimulate brain functioning.
· They don’t decrease the muscle mass.
· They eliminate insulin production failures.
Where Those Ketones Come From
When short of glucose, our liver starts producing ketones from our fat
deposits.
When on a ketogenic diet, we consume a lot of fats and animal proteins and
very few carbohydrates.

The best thing about this diet is that you will never feel hungry.

However, precise recommendations, carbs, protein and fats balancing, and

some specific products must be prescribed by a professional dietician or a
nutrition adviser with due account to your specific muscle-to-fat ratio,
lifestyle, habitual calorie intake and expenditure, age, endocrine profile, and
constitution.

What to Eat?

· Fish
· Seafood
· Low-carb vegetables (cauliflower, cabbage, avocado, broccoli,
zucchini)
· Meat
· Eggs
· Natural fat sauces
· High-fat dairy
· Nuts
· Berries
· Water
· Coffee
· Tea
· Bone broth

What to Avoid?

· Grains
· Beans
· Legumes
· Fruits
· Starchy vegetables
· Sugars
· Low-fat dairy
· Alcohol
· Sweetened beverages


Bread is one of the products commonly avoided by low-carb enthusiasts. It’s

so tasty, so crunchy and … so high carb. Well, not any longer! The bread
recipes offered in this book are great for toast, sandwiches and as a separate
snack.

Of course, low-carb baking is different and uses some distinct ingredients,
thus not each loaf will come out similarly fluffy and crunchy at the start. Just
take your time, be patient, and you will learn to bake some excellent bread.

The ketogenic diet excludes flour and cereal products.

But now we have a solution for everyone who wants to go low-carb and
cannot see their meal without a piece of bread. Of course, any baking depends
on the specific ingredients, and in particular healthy baking. We suggest you
replace prohibited flour with almond, coconut, or ground psyllium husk
powder.

Pastry Ingredients

Almond powder is a gluten-free kind of flour made from almond nuts. It can
easily be made at home, as all you need is to grind some almonds—for
example, in a blender, coffee mill, or spice grinder.

However, you should follow some rules:

Use only dried or cool almonds.
Grind a small quantity of almonds at a time.
Don’t grind a portion for over thirty seconds.
Slightly shake the blender or grinder as you go.

Pour boiling water over the washed nuts several times; peel; simmer; and
grind them in a blender, coffee mill or spice grinder. Be careful not to
overgrind, as from a certain point the almonds will excrete oil, turning your
flour into nut-butter. Sift the powder produced at the previous steps and
regrind any larger particles.
Such flour is very hygroscopic, which means that it can absorb and retain
moisture. Therefore, the almond bakery is less likely to stale and will stay
fresh for a longer time.
Almonds are rich in vitamins B, E, and A, as well as in potassium,

calcium, iodine, phosphorus, iron, and useful Omega-3 fatty acids. And,
they don’t lose these useful properties after heating. Almond flour inherits all
the health benefits of the nuts and is often used for debilitated patients, people
with allergies, and athletes. Some of the most welcomed qualities of almond
flour include its ability to reduce/soothe pain, stop seizures, and raise
hemoglobin levels; but it’s most praised for strengthening heart and blood
vessels. However, be careful of nut allergies so as not to harm your health!
It is said that you can never add too many nuts, and almond flour really can
contribute to the taste and nutritional value of almost any meal. It’s sweet and
somewhat milky flavor will make any recipe more festive and distinct, and
goes great in any kind of dough, nut-cream, or sweets.

Coconut flour is also gluten-free. This hypoallergenic product is a truly

precious gift from a tropical paradise for all the gluten-free and low-carb
eaters. Both coconut and almond flours won’t raise when you add yeast.

Advantages of Coconut Flour:
As coconuts are not grains, the flour produced from them do not
cause the problems associated with the use of cereal proteins.
Coconut flour contains more protein, fiber, and iron than wheat
flour.
The protein content in the coconut flour is comparable or higher
than in wholegrain wheat (and still without gluten-related
problems!)
And here comes a special bonus… coconuts contain lauric fatty
acid that’s also present in breast milk and famous for its antiviral
and antibacterial properties.
Unlike coconut butter, cream, and milk, the flour produced from
dried coconut flesh does not have the distinctive exotic taste.

Disadvantages of Coconut Flour:
It might get pricey. However, the end product is still cheaper

than when using almonds.
The high fiber content in coconut flour can be good for some but
may create certain problems for the others.

Coconut flour is best suited for pancakes, pies, and muffins, i.e. in the bakery
that has to be fluffy and crumble.

Secrets of Cooking with Coconut Flour:
Always sift the flour before using.

Mix dough more thoroughly than with usual flour.
Watch the baking time; it’s often less than for similar cereal-based
foods.
Coconut flour is very good at keeping moisture, so your baking
will be more delicate than when using usual gluten-free flour, and
won’t stale that fast.
You can store ready-to-use coconut flour at room temperature in a
tightly closed container for up to 6 months.
We are often asked if one type of flour can be substituted for another. It can,
and these are the proportions:
1 cup of almond flour = ⅓ cup of coconut flour
⅓ cup of coconut flour = ⅔ cup of almond flour + 1 ½ tablespoon of

ground psyllium husk powder

Keep in mind that the proportions may vary subject to a specific flour
manufacturer.

We don’t use sugar to sweeten the foods, but there are some great
substitutes:
Stevia – Gl:0
This herb is also known as the sugar leaf. It lowers blood pressure, has an
anti-inflammatory effect, and can be used by diabetics.

Allulose – Gl:0
Made of natural monosaccharides, this is the most sugar-like sweetener in the

market.

Erythritol – Gl:0
This is a substance contained in fruit, vegetables, and sweet corn. It’s low in
calories and doesn’t affect the blood sugar level.
Let us finish with the main tip of keto baking: to avoid lumps, keep all
ingredients at room temperature before cooking.

When on a keto diet, you do not need bread. But if you love it, our recipes
can make your culinary experience full again.

Keto Breads
Keto Almond Bread

Servings: 20 slices
Prep Time: 10 minutes
Cooking Time: 30 minutes

INGREDIENTS:
· 6 eggs, whites, and yolks separated
· ¼ teaspoon cream of tartar
· 4 tablespoons butter, melted
· 3 teaspoons baking powder
· 1½ cups almond flour
· Pinch of salt

DIRECTIONS:
1. Pre-heat your oven to 375 ° F.
2. Take an 8x4 inch loaf pan and grease it; put it to the side.
3. Take a bowl and beat egg whites and cream of tartar until a soft peak
starts to form.
4. Keep the mix on the side.
5. Take a food processor and mix butter, egg yolks, baking powder, almond
flour, and salt.
6. Add ⅓ of egg whites to food processor and pulse until combined.
7. Add rest of the egg whites and mix until combined.
8. Transfer dough to the prepared loaf pan and bake for 30 minutes.
9. Let it cool and slice, enjoy!


Servings: 4

INGREDIENTS:
· 4 ounces bacon
· 3 jalapenos, sliced
· 6 eggs
· ½ cup ghee, melted + more for greasing
· ¼ cup water
· ¼ teaspoon baking soda
· ½ cup coconut flour, sifted
· ½ teaspoon salt

DIRECTIONS:
2. Place bacon and sliced jalapenos on a baking tray and roast for 10
minutes, making sure to flip halfway through.
3. Once done, take them out and let them cool.
4. Discard seeds from the roasted jalapenos.
5. Add bacon and jalapenos to food processor and pulse until combined.
6. Take a bowl and add eggs, ghee, baking soda, water, coconut flour, and
salt.
7. Add jalapenos and bacon to the batter and mix well.
8. Grease your baking dish with ghee and pour batter in the pan; bake for 40
minutes at 375 ° F.
9. Let it cool, slice, and enjoy!

Cinnamon Bread

Servings: 10 slices

Cooking Time: 25-30 minutes

INGREDIENTS:
· 3 pastured eggs
· 1 teaspoon vinegar
· 3 tablespoons salted butter
· 2 tablespoons water
· ½ cup coconut flour
· ½ teaspoon baking soda
· 1 teaspoon cinnamon
· ½ teaspoon baking powder
· ⅓ cup pure sour cream
· ⅛ teaspoon Stevia

DIRECTIONS:
2. Take a loaf pan and oil it; line the bottom with parchment paper.
3. Mix dry ingredients in a bowl and whisk well.
4. Add remaining ingredients to the dry mix and mix well; taste for
sweetness.
5. Adjust seasoning.
6. Let the mix stand for 3 minutes.
7. Spread batter into loaf pan and bake for 25-30 minutes.
8. Cool loaf and enjoy!

Keto Coconut Bread

Servings: 4


INGREDIENTS:
· 1½ tablespoons coconut flour
· ¼ teaspoon baking powder
· ⅛ teaspoon salt
· 1 tablespoon coconut oil, melted
· 1 whole egg

DIRECTIONS:
2. Add coconut flour, baking powder, and salt to a mixing bowl.
3. Add coconut oil, eggs; stir well until mixed.
4. Let the batter sit for several minutes.
5. Pour half the batter into the baking pan.
6. Spread it to form a circle, then repeat with remaining batter.
7. Bake in the oven for 10 minutes.
8. Once the bread has reached a golden brown texture, let it cool and serve.
9. Enjoy!

Sandwich Bread

Servings: 8


INGREDIENTS:
· ½ cup sifted coconut flour
· ¼ cup sifted gluten-free flour
· 6 whole eggs at room temp, whites and yolks separated
· ½ cup coconut oil
· ¼ teaspoon salt
· 1 tablespoon apple cider vinegar

DIRECTIONS:
2. Grease an 8½ by 4-inch loaf pan with oil.
3. Place a piece of parchment paper on the bottom of the pan.
4. Cream coconut oil in a food processor.
5. Add egg yolks one at a time.
6. Pulse to combine coconut oil and yolks
7. Add sifted coconut and gluten-free flour, baking powder, apple cider
vinegar, salt, and water to a food processor; pulse until combined.
8. Take a mixing bowl and beat egg whites.
9. Fold in coconut flour mix into egg whites and mix.
10. Pour the batter into prepared loaf pan and bake for 40-45 minutes, making
sure to cover it with aluminum foil about halfway through.
11. Let it cool and slice.
12. Enjoy!


Servings: 8


INGREDIENTS :
· 3 cups almond flour
· 1 teaspoon baking soda
· 2 teaspoons baking powder
· ¼ teaspoon salt
· ¼ cup almond milk
· ½ cup + 2 tablespoons olive oil
· 3 whole eggs

DIRECTIONS:
2. Grease a 9x5 inch loaf pan and put it to the side.
3. Add the listed ingredients and mix them, then transfer batter to prepared
loaf pan.
4. Bake for 60 minutes.
5. Once baked, remove from oven and let it cool.
6. Slice and enjoy!


Servings: 12 slices


INGREDIENTS :
· 6 egg whites
· 2 whole eggs
· 1½ cup sesame seed flour
· ⅓ cup psyllium husk powder
· 1 tablespoon baking powder
· ½ - 1 teaspoon salt
· 2 cups boiling water

DIRECTIONS:
2. Line a loaf pan with parchment paper and put it to the side.
3. Whisk egg whites and whole eggs.
4. Combine dry ingredients and egg mix, place in the mixer, and combine
until you have a thick dough.
5. Gradually pour in boiling water and mix until combined.
6. Transfer mix to prepared loaf pan and bake for 90 minutes.
7. Remove and let it cool.
8. Serve and enjoy!

Eggy Coconut Bread

Servings: 4

INGREDIENTS :
· 4 whole eggs
· 1 cup water
· 2 tablespoons apple cider vinegar
· ¼ cup + 1 teaspoon coconut oil, melted
· ½ teaspoon garlic powder
· ¼ teaspoon coarse salt

DIRECTIONS:
2. Grease a baking tin with 1 teaspoon coconut oil; put it to the side.
3. Add eggs to a blender along with water, vinegar, and ¼ cup coconut oil;
blend for half a minute.
4. Add garlic powder, baking soda, coconut flour, and salt; blend for one
minute.
5. Transfer to the baking tin.
7. Serve and enjoy!

Coconut Flatbread

Servings: 4

INGREDIENTS :
· 1½ tablespoons coconut flour
· ¼ teaspoon baking powder
· 1 tablespoon coconut oil, melted
· 1 whole egg

DIRECTIONS:
2. Add coconut flour, baking powder, and salt to a mixing bowl.
3. Add coconut oil and eggs and stir well until mixed.
4. Let the batter sit for several minutes.
5. Pour half the batter into the baking pan.
6. Spread it to form a circle, then repeat with remaining batter.
7. Bake in the oven for 10 minutes
8. Once the bread reaches a golden brown texture, let it cool and serve.
9. Enjoy!

Thanksgiving Bread

Servings: 6

INGREDIENTS :
· ¼ teaspoon sea salt
· ½ cup chicken broth
· ½ cup walnuts
· 1 onion, chopped
· 1 tablespoon fresh rosemary, chopped
· 1 tablespoon grass-fed organic ghee
· 10 sage leaves, finely chopped
· 2 stalks celery, chopped
· Pinch of nutmeg, freshly grated bacon

DIRECTIONS:
2. Add ghee to a frying/sauce pan and melt over medium heat.
3. Add celery and onion to the pan and sauté for 5 minutes.
4. Add walnuts and sauté for a few minutes.
5. In a large bowl, add nutmeg, rosemary sage, salt, baking soda, coconut
flour, and almond flour; mix.
6. Add sautéed mixture to the dried ingredients, as well as the broth and
eggs.
7. Mix until you have a nice batter.
8. Fold in bacon.
9. Spread thick batter into loaf pan and bake for 35 minutes.
10. Once a toothpick comes out clean, serve and enjoy!

Spicy Bread

Servings: 4-6

INGREDIENTS :
· 6 large whole eggs
· 3 large jalapenos
· 4 ounces turkey bacon
· ½ cup ghee
· ¼ teaspoon salt
· ¼ cup water

DIRECTIONS:
2. Cut jalapenos into slices.
3. Cut turkey bacon into thick slices.
4. Place jalapenos and bacon on a baking tray; roast for 10 minutes.
5. Flip and bake for 5 minutes more.
6. Remove seeds from the jalapenos.
7. Place jalapenos and bacon slices to a food processor; blend until smooth.
8. In a large bowl, add eggs, ghee, and ¼ cup water.
9. Mix well; then add coconut flour, baking soda, and salt, and stir.
10. Add jalapeno and bacon mix.
11. Use a bit of ghee to grease the loaf pan.
12. Pour batter into loaf pan.
14. Enjoy!

Hearty Herbed Buns

Servings: 6


INGREDIENTS :
· 4 whole eggs
· ¼ cup arrowroot flour
· ⅓ cup coconut flour
· 1 teaspoon baking powder
· ¼ teaspoon onion powder
· ¼ teaspoon garlic powder
· ¼ teaspoon dried parsley
· ¼ teaspoon oregano
· ¼ teaspoon dried basil
· ¼ teaspoon salt
· ¼ cup butter, melted

DIRECTIONS:
2. Line a baking sheet with parchment paper and put it to the side.
3. Take a bowl and whisk in eggs, arrowroot, coconut flour, and baking
powder; mix well.
4. Add seasonings and butter.
5. Stir well; give the batter a nice mix.
6. Use ⅓ cup an as a measure to make 6 mounds, arranging them on your
prepped baking sheet.
7. Bake in preheated oven for 15 minutes.
8. Remove from oven and let cool.
9. Serve and enjoy!

Coconut Bagels

Servings: 8 bagels


INGREDIENTS :
· 4 whole eggs, whites and yolks separated
· 1 cup almond butter, warmed
· 1 teaspoon salt
· ¼ cup lukewarm water
· ¼ cup coconut milk
· 2 teaspoons apple cider vinegar
· ¼ cup coconut flour, sifted

DIRECTIONS:
1. Pre-heat your oven 400 ° F.
2. Grease bagel pan and put to the side.
3. In a bowl, add egg yolks to almond butter, then stir in baking soda.
4. Season with salt and pepper.
5. Add lukewarm water and coconut milk; use an electric mixer to combine.
6. Take another bowl and beat egg whites, gradually adding vinegar; set it
aside when soft peaks form.
7. Mix coconut flour into the dough and add egg whites; mix again until well
incorporated.
8. Pour into bagel pan and bake for 5 minutes.
9. Reduce temp to 300 ° F and bake for 20 minutes more.
11. Serve and enjoy!

Garlic Bagels

Servings: 6 bagels


INGREDIENTS :
· 6 whole eggs
· 1½ teaspoons garlic powder
· ⅓ cup butter, melted
· ½ teaspoon salt
· ½ cup coconut flour, sifted

DIRECTIONS:
2. Grease bagel pan and put it to the side.
3. In a bowl, whisk in eggs, garlic powder, butter, and salt; put it to the side.
4. Add coconut flour and baking powder to egg mix; mix well until
incorporated and a batter forms with no lumps.
5. Pour batter into bagel pan.
7. Remove from oven and let them cool.
8. Serve and enjoy!

Cauliflower Bagels

Servings: 12


INGREDIENTS :
· 1 large cauliflower, divided into florets and roughly chopped
· ¼ cup nutritional yeast
· ¼ cup almond flour
· 1½ teaspoons fine sea salt
· 2 whole eggs
· 1 tablespoon sesame seeds

DIRECTIONS:
2. Line a baking sheet with parchment paper.
3. Blend cauliflower in food processor and transfer to a bowl.
4. In another bowl, add nutritional yeast, almond flour, garlic powder, and
salt; mix.
5. Take another bowl and whisk eggs, then add to cauliflower mix.
6. Give the dough a stir.
7. Incorporate the mix from step 4 into the egg/cauliflower mix.
8. Make balls from the dough, making a hole using your thumb into each
ball.
9. Arrange them on your prepped sheet, flattening them into bagel shapes.
10. Sprinkle with sesame seeds and bake for 30 minutes.
11. Remove from oven and let them cool, then enjoy!

Cute Puffy Buns

Servings: 6 buns


INGREDIENTS :
· 4 whole eggs
· 4 tablespoons lard, melted
· ½ cup almond flour
· ½ teaspoon Himalayan salt
· 1 teaspoon onion flakes
· 1 tablespoon rosemary
· 1 tablespoon black sesame seeds
· 1 tablespoon white sesame seeds

DIRECTIONS:
2. Prepare jumbo muffin molds and put them to the side.
3. Add eggs and lard to a blender/food processor and pulse until combined.
4. Add the remaining ingredients and pulse until nice batter forms.
5. Pour the batter into your molds and bake for 25-30 minutes.
6. Remove from oven, let them cool, and enjoy!

Healthy Bagels

Servings: 6

INGREDIENTS :
· 1 cup coconut flour
· 1 tablespoon baking powder
· ¼ cup psyllium husk
· ½ cup hemp hearts
· ½ cup sesame seeds
· ½ cup pumpkin seeds
· 1 teaspoon Celtic salt
· 6 egg whites
· 1 cup boiling water

DIRECTIONS:
2. Line cookie sheet with parchment paper and put to the side.
3. Mix dry ingredients in a bowl and put to the side.
4. Whip egg whites in a blender until foamy; then add dry ingredients and
blend until mixed well.
5. Pour in boiling water and mix until a smooth dough forms.
6. Form 6 balls from the dough and make a hole into each ball using your
thumb.
7. Place balls onto your prepped sheets, and press them down gently to form
bagels.
8. Sprinkle with pumpkin seeds/sesame seeds and bake for 55-60 minutes.
9. Remove from oven and serve.
10. Enjoy!

Pumpkin Seed Buns

Servings: 10 buns


INGREDIENTS :
Dry Ingredients
· ½ cup ground flax seeds
· 1 teaspoon onion powder
· 1 teaspoon garlic powder
· 2 teaspoons cream of tartar
· 5 tablespoons sesame seeds
· 1 teaspoon salt
Wet Ingredients
· 2 whole eggs
· 6 egg whites
· 1 cup warm water
· 1/3 cup psyllium husk powder

DIRECTIONS:
2. Line a baking tray with parchment paper and set it aside.
3. Take a bowl and add all dry ingredients; mix well.
4. Take another bowl and whisk in eggs, then add water and husk powder.
5. Mix well until smooth and gradually add the dry ingredients into the wet
bowl.
6. Keep mixing until you have a nice dough.
7. Knead the dough until smooth.
8. Roll dough into 10 buns and arrange them on your prepared baking tray.
10. Once baked, remove from oven and let them cool.

Tahini Buns

Servings: 3 buns

INGREDIENTS :
· 1 whole egg
· 5 tablespoons Tahini paste
· 1 teaspoon lemon juice
· 1 pinch salt

DIRECTIONS:
3. Add the listed ingredients to a blender and blend until you have a smooth
batter.
4. Scoop batter onto prepared sheet, forming buns.
5. Bake for 15-20 minutes.
6. Once done, remove from oven and let them cool.
7. Serve and enjoy!

Pumpkin Bagels

Servings: 8 bagels


INGREDIENTS :
· 3 tablespoons ground flax seeds
· ⅓ cup coconut flour, sifted
· ½ teaspoon cinnamon
· 1¼ teaspoons pumpkin pie spice
· 3 eggs, beaten
· ½ cup pumpkin puree
· 2 tablespoons coconut oil, melted
· ¼ cup coconut milk
· 1½ tablespoons Erythritol
· 15 drops Stevia liquid
· 1 teaspoon apple cider vinegar

DIRECTIONS:
2. Grease bagel pan and put it to the side.
3. In a mixing bowl, add flax meal, coconut flour, cinnamon, salt, and
pumpkin pie spice; mix and put it to the side.
4. Take another bowl and whisk in eggs, pumpkin puree, coconut oil, milk,
Erythritol, and Stevia; put it to the side.
5. Add apple cider vinegar and baking soda to the egg mix.
6. Add egg mix to the bowl with dry ingredients and mix until combined.
7. Spoon batter into bagel pan and bake for 20-25 minutes.
9. Enjoy!
Keto Crackers

Servings: 22 crackers

INGREDIENTS :
· 1 cup almond flour
· 1 tablespoon fresh rosemary, chopped
· ¼ teaspoon salt
· Dash of pepper
· 2 tablespoon melted butter
· 2 whole eggs

DIRECTIONS:
2. Line cookie sheet with parchment paper and put it to the side.
3. Add listed ingredients to a bowl and mix until combined.
4. Use a ½-tablespoon measure to scoop out the batter onto a cookie sheet,
forming crackers.
6. Once crispy, take them out and serve.
7. Enjoy!

Seed Crackers



INGREDIENTS :
· 1 cup boiling water
· ⅓ cup chia seeds
· ⅓ cup sesame seeds
· ⅓ cup pumpkin seeds
· ⅓ cup Flax seeds
· ⅓ cup sunflower seeds
· 1 tablespoon psyllium powder
· 1 teaspoon salt
· ¼ cup coconut oil, melted

DIRECTIONS:
2. Line a cookie sheet with parchment paper and put it to the side.
3. Add listed ingredients (except coconut oil and water) to food processor
and pulse until ground.
4. Transfer to a large mixing bowl and pour in melted coconut oil and boiling
water; mix.
5. Transfer mix to prepared sheet and spread into a thin layer.
6. Cut dough into crackers and bake for 60 minutes.
7. Cool and serve.
8. Enjoy!

Apple Crackers



INGREDIENTS:
· 2 tablespoons + 2 teaspoons avocado oil
· 1 medium Granny Smith apple, roughly chopped
· ¼ cup Erythritol
· ¼ cup sunflower seeds, ground
· 1¾ cups roughly ground flax seeds
· ⅛ teaspoon ground cloves
· ⅛ teaspoon ground cardamom
· 3 tablespoons nutmeg
· ¼ teaspoon ground ginger

DIRECTIONS:
2. Line two baking sheets with parchment paper and set them to the side.
3. Add oil, apples, and Erythritol to a bowl and mix together.
4. Transfer to a food processor and add remaining ingredients; process until
combined.
5. Transfer batter to baking sheets, spread evenly, and cut into crackers.
6. Bake for 1 hour, flip, and bake for another hour.
7. Let them cool and serve.
8. Enjoy!




INGREDIENTS:
· ¾ cup almond flour
· ¼ cup coconut flour
· ½ teaspoon paprika
· ½ teaspoon cumin
· 1½ teaspoons chili pepper spice
· 1 teaspoon onion powder
· ½ teaspoon salt
· 1 whole egg
· ¼ cup unsalted butter

DIRECTIONS:
3. Add all ingredients to your food processor and pulse until you have a nice
dough.
4. Divide dough into two equal parts.
5. Place one ball on a sheet of parchment paper and cover with another
sheet; roll it out.
6. Cut into crackers and repeat with the other ball.
7. Transfer prepped dough to a baking tray and bake for 8-10 minutes.
8. Remove from oven and serve.
9. Enjoy!




INGREDIENTS:
· ¼ cup avocado oil
· 10 celery sticks
· 1 sprig fresh rosemary, stem discarded
· 2 sprigs fresh thyme, stems discarded
· 2 tablespoons apple cider vinegar
· 1 teaspoon Himalayan salt
· 3 cups ground flax seeds

DIRECTIONS:
2. Line a baking sheet with parchment paper and set it to the side.
3. Add oil, celery, herbs, vinegar, and salt to your food processor and pulse
until mixed.
4. Add flax and puree.
5. Let it sit for 2-3 minutes.
6. Transfer batter to the prepared baking sheet and spread evenly; cut into
crackers.
7. Bake for 1 hour, flip, and bake for 1 hour more.
8. Once done, enjoy!

Rosemary Crackers



INGREDIENTS:
· ½ teaspoon Celtic salt
· 1 egg, at room temp
· 2 tablespoons coconut oil
· ¼ teaspoon pepper
· 1 tablespoon rosemary, chopped

DIRECTIONS:
2. Line a baking tray with parchment paper; set it to the side.
3. Mix together almond flour and salt.
4. In another bowl, add coconut oil, pepper, and rosemary; mix.
5. Combine two mixes and mix well until you have a nice dough.
6. Transfer dough to a piece of parchment paper (not that on the baking
tray), cover with another piece of parchment paper, and roll it out into a
thin layer.
7. Cut into crackers and arrange them on the prepped baking sheet.
9. Let them cool.

Almond Crackers



INGREDIENTS:
· ¼ teaspoon salt
· ⅛ teaspoon black pepper
· 3 tablespoons sesame seeds
· 1 egg, beaten
· Salt and pepper to taste

DIRECTIONS:
2. Line two baking sheets with parchment paper and put them to the side.
3. Mix the dry ingredients in a large bowl; then add egg, mix well, and form
a dough.
4. Divide dough into two balls.
5. Roll out the dough between two pieces of parchment paper.
6. Cut into crackers and transfer them to prepped baking sheets.
8. Repeat until all the dough has been used up.
9. Leave crackers to cool, then serve.
10. Enjoy!

Pepper Crackers



INGREDIENTS:
· 1 whole egg
· ½ teaspoon Celtic Sea salt, plus more for sprinkling later on
· ½ teaspoon ground black pepper, plus more for sprinkling later on

DIRECTIONS:
2. Line a baking sheet with parchment paper; put it to the side.
3. Add ingredients to your food processor and pulse until you have a nice
dough.
4. Transfer dough to parchment paper (not that on the baking sheet), cover
with another piece of paper, and roll it out into a thin layer.
5. Transfer to baking sheet and cut into crackers.
6. Sprinkle with salt and pepper and bake for 10-15 minutes.
7. Remove and let them cool; serve!



INGREDIENTS:
· 1 garlic clove, minced
· 1 cup coarsely chopped sweet onion
· 2 teaspoon fresh thyme leaves
· ¼ teaspoon Himalayan salt
· Freshly ground black pepper
· ¼ cup sunflower seeds
· 1½ cups roughly ground flax seeds

DIRECTIONS:
2. Line two baking sheets with parchment paper and put to the side.
3. Add garlic, onion, thyme, oil, salt, and pepper to a food processor.
4. Add sunflower and flax seeds; pulse until pureed.
5. Transfer batter to prepared baking sheets and spread evenly; cut into
crackers.
7. Remove parchment paper and flip crackers; bake for another hour.
8. If crackers are thick, it will take more time.
10. Enjoy!


Servings: 20-24 crackers


INGREDIENTS:
· ½ cup ground flax seeds
· ½ cup almond flour
· 1 tablespoon coconut flour
· 2 tablespoons shelled hemp seeds
· ¼ teaspoon sea salt, plus more to sprinkle on top
· 1 egg white
· 2 tablespoons unsalted butter, melted

DIRECTIONS:
2. Line a baking sheet with parchment paper and set aside.
3. In a bowl, combine flax, almond, coconut flour, hemp seed, and salt; mix.
4. Then add egg and melted butter; mix until combined well.
5. Transfer dough to another sheet of parchment paper and cover with
another sheet of paper.
6. Roll out the dough.
7. Cut into crackers and bake for 60 minutes.
8. Let them cool and enjoy!
Keto Breadsticks
Sesame Breadsticks

Servings: 5 breadsticks


INGREDIENTS:
· 1 egg white
· 2 tablespoons almond flour
· 1 teaspoon Himalayan pink salt
· 1 tablespoon extra-virgin olive oil
· ½ teaspoon sesame seeds

DIRECTIONS:
2. Line a baking sheet with parchment paper and set it to the side.
3. Take a bowl and whisk in egg whites; then add flour and half of salt and
olive oil.
4. Knead until you have a smooth dough.
5. Divide into 4 pieces and roll into breadsticks.
6. Place on prepared sheet and brush with olive oil, then with sprinkle
sesame seeds and remaining salt.
8. Serve and enjoy!

Garlic Breadsticks



INGREDIENTS:
· ¼ cup butter, softened
· 1 teaspoon garlic powder
· ½ tablespoon baking powder
· 1 tablespoon psyllium husk powder
· ¼ teaspoon salt
· 3 tablespoons butter, melted
· 1 egg
· ¼ cup boiling water

DIRECTIONS:
2. Line baking sheet with parchment paper and keep to the side.
3. In a bowl, beat butter with garlic powder and set aside; this will be your
garlic butter.
4. In another bowl, add almond flour, baking powder, husk, and salt;
combine. Then mix in butter and egg; mix well.
5. Pour boiling water into the mix and stir until you have a nice dough.
6. Divide the dough into 8 balls and roll into breadsticks.
7. Place on baking sheet and bake for 15 minutes.
8. Brush each stick with garlic butter and bake for 5 minutes more.
9. Serve and enjoy!




INGREDIENTS:
· 1 cup shredded mozzarella cheese
· 1 tablespoon organic butter
· 1 whole egg
· ½ teaspoon Italian seasoning
· ¼ teaspoon red pepper flakes
· ⅛ teaspoon kosher salt
· 2 cups cauliflower rice, cooked for 3 minutes in the microwave
· 3 teaspoons minced garlic
· Parmesan cheese, grated

DIRECTIONS:
2. Add butter to a small pan and melt over low heat.
3. Add red pepper flakes and garlic to the butter and cook for 2-3 minutes.
4. Add butter mix to bowl with cooked cauliflower and then add Italian
seasoning.
5. Season with salt and mix; refrigerate for 10 minutes.
6. Add cheese and eggs to the bowl and mix.
7. Place a layer of parchment paper at the bottom of a 9 x 9 baking dish and
grease with cooking spray.
8. Add mix to pan and smooth to a thin layer with palms.
9. Bake for 30 minutes, take out from oven and top with few shakes of
parmesan and mozzarella.
10. Cook for 8 minutes more.
11. Enjoy!

Herb Breadsticks



INGREDIENTS:
· 1 head raw cauliflower, diced
· 1¼ cups shredded mozzarella cheese, divided
· 1 whole large egg
· ½ teaspoon ground black pepper
· 1 teaspoon salt
· ½ cup shaved parmesan cheese
· ½ tablespoon fresh basil, chopped
· ½ tablespoon fresh Italian flat-leaf parsley, chopped
· ½ tablespoon fresh minced garlic

DIRECTIONS:
1. Pre-heat oven to 425 ° F.
2. Line a baking sheet with silicone baking mat/parchment paper.
3. In a large bowl, add pepper, salt, parsley, basil, garlic, 1 egg, parmesan
cheese, ½ cup shredded mozzarella cheese, and riced cauliflower.
4. Mix until combined.
5. Transfer your batter into your lined baking sheet and spread it out to form
a rectangle of about 9x7 inch dimension and ¼ inch thickness
6. Bake in the oven for 10-12 minutes.
7. Remove and top with ¾ cup shredded mozzarella cheese.
8. Return to oven and bake until cheese melts.
9. Let it cool for 10 minutes and garnish with parmesan cheese.

Cheesy Breadsticks


INGREDIENTS:
· 2 cups shredded mozzarella cheese
· 2 tablespoons coconut flour
· 2 whole eggs
· 1 pinch of salt
Toppings:
· ½ cup shredded parmesan cheese
· 1 tablespoon Italian seasoning

DIRECTIONS:
2. Line a baking sheet with parchment paper.
3. Add mozzarella cheese, coconut flour, eggs, and salt to a food processor.
4. Process until smooth.
5. Scoop mix onto the lined baking sheet and flatten to 1-inch thickness,
forming a square.
7. Remove from oven and sprinkle with parmesan cheese, Italian seasoning,
and garlic powder
8. Bake for 5 minutes more.
9. Remove from oven and let sticks cool for 10-15 minutes.
10. Slice and serve.
11. Enjoy!
Keto Muffins


Servings: 2

Cooking Time: 1 minute

INGREDIENTS:
· Coconut oil for grease
· 2 teaspoons coconut flour
· 1 pinch baking soda
· 1 pinch salt
· 1 whole egg
·
DIRECTIONS:
1. Grease ramekin dish with coconut oil and set it aside.
2. Add ingredients to a bowl and mix until no lumps.
3. Pour batter into a ramekin.
4. Microwave on HIGH for 1 minute.
5. Slice in half and serve.
6. Enjoy!


Servings: 6 muffins


INGREDIENTS:
· 1 cup cauliflower, cooked and cooled
· ¾ cup keto-friendly protein powder
· ½ cup ground peanuts
· 3 eggs
· 1 tablespoon coconut oil
· 4 teaspoons Stevia
· 2 tablespoons ghee, melted
· 1 tablespoon cinnamon

DIRECTIONS:
2. Grease muffin tin.
3. Add cauliflower, peanut butter, powder, eggs, coconut oil, baking powder,
and Stevia to a bowl and mix; set it aside.
4. Pour batter into muffin tin.
5. Take a bowl and add cinnamon and ghee; pour ½ a teaspoon of the mix on
top of each muffin and swirl using a toothpick.
8. Serve and enjoy!


Servings: 6 muffins


INGREDIENTS:
· 1 cup golden flaxseed meal
· ¼ cup cocoa powder
· ½ tablespoon baking powder
· ½ teaspoon salt
· 1 whole large egg
· 2 tablespoons coconut oil
· ¼ cup sugar-free caramel syrup
· ½ cup pumpkin puree
· 1 teaspoon vanilla extract
· ¼ cup almonds, slivered

DIRECTIONS:
2. Take a mixing bowl and add all of the listed ingredients; mix everything
well.
3. Take your desired number of muffin tins and line them with paper liners.
4. Scoop up the batter into the muffin tins, filling them to about ¼ of the
liner.
5. Sprinkle a bit of almond on top.
6. Place them in your oven and bake for 15 minutes.
7. Serve warm.


Servings: 12 muffins


INGREDIENTS:
· 1 tablespoon ground flaxseed
· 6 tablespoons coconut milk
· 1 tablespoon apple cider vinegar
· ½ cup peanut butter
· 2 tablespoons gingerbread spice blend
· 2 tablespoons Swerve sweetener

DIRECTIONS:
1. Pre-heat your oven to a temperature of 350 ° F.
2. Take a bowl and add flaxseeds, sweetener, salt, vanilla, spice blend, and
coconut milk; set aside.
3. In a separate bowl, add peanut butter and baking powder; mix until
combined well.
4. Combine two mixes and mix well.
5. Spoon the mixture into muffin liners.
7. Allow them to cool and enjoy!


Servings: 6

INGREDIENTS:
· 3 spring onions, chopped
· 1 bell pepper, diced
· 4 cherry tomatoes, chopped
· 1 handful spinach
· ¼ - ½ teaspoon salt
· 6 whole eggs
· 1 teaspoon curry powder

DIRECTIONS:
2. Grease muffin tin and set to the side.
3. Add vegetables to a bowl and season with salt; toss.
4. Beat eggs and add to the veggies.
5. Mix well.
6. Sprinkle with curry powder.
7. Pour batter into muffin tin.
9. Let it cool and serve.
10. Enjoy!



INGREDIENTS:
· ½ cup raw hemp hearts
· ½ cup flaxseeds
· ¼ cup chia seeds
· 2 tablespoons of psyllium husk powder
· Stevia to taste
· ½ teaspoon of salt
· 1 cup of water

DIRECTIONS:
2. Line muffin tray with liners.
3. Take a large mixing bowl and add peanut butter, pumpkin, sweetener,
coconut milk, and flaxseed; mix well.
4. Keep stirring until the mixture has been thoroughly combined.
5. Take another bowl and add baking powder, spices, and coconut flour.
6. Mix well.
7. Combine the ingredients from the two bowls and stir until the coconut
flour has mixed well.
8. Allow it to sit for a while until the coconut flour has absorbed all of the
moisture.
9. Divide the mixture among the muffin tins and bake for 45 minutes.
10. Enjoy!


Servings: 6 muffins

INGREDIENTS:
· ¾ cup blanched almond flour
· ¼ cup golden flaxseed meal
· ⅓ cup Erythritol
· 2 tablespoons poppy seeds
· ¼ cup melted salted butter
· ¼ cup heavy cream
· 3 large whole eggs
· Zest of 2 lemons
· 3 tablespoons lemon juice
· 25 drops of liquid Stevia

DIRECTIONS:
2. Take a mixing bowl and add poppy seeds, almond flour, and Erythritol.
3. Add the flaxseed meal as well and stir completely.
4. Add the melted butter.
5. Pour in heavy cream and eggs.
6. Mix everything well.
7. Add baking powder, vanilla, lemon juice, Stevia, and lemon zest.
8. Mix everything to incorporate well.
9. Pour the batter into cupcake molds and bake for 20 minutes until a brown
texture.
10. Cool the muffins on a cooling rack for 10 minutes and serve!


Servings: 6 muffins


INGREDIENTS:
· 1 tablespoon olive oil
· 1 cup chopped green peppers
· 1 cup chopped red peppers
· 1 cup chopped yellow onions
· 1 cup chopped mushrooms
· 2 cups chopped baby spinach
· 2 garlic cloves, minced
· Salt to taste
· 4 egg whites
· 4 whole eggs

DIRECTIONS:
2. Grease muffin tin and set to the side.
3. Pre-heat a large skillet on medium-high heat and add oil, peppers, and
onions. Sauté for 5 minutes.
4. Once the veggies are tender, add mushrooms and spinach and sauté for 2
minutes.
5. Add garlic and cook for ½ a minute.
6. Season with salt and pepper; remove from heat.
7. Whisk in eggs and add sautéed veggies in a bowl.
8. Pour egg mix into muffin tin and bake for 20 minutes.
9. Serve and enjoy!

Blueberry Muffins

Servings: 6 muffins


INGREDIENTS:
· Pinch of salt
· ⅛ teaspoon baking soda
· 1 whole egg
· ½ cup coconut milk
· ¼ cup fresh blueberries

DIRECTIONS:
2. Line a muffin tin with paper muffin cups.
3. Add almond flour, salt, and baking soda to a bowl and mix; set to the side.
4. Take another bowl and add egg, coconut oil, and coconut milk; mix.
5. Pour two mixes together and gently combine until incorporated.
6. Mix in blueberries and fill the cupcake tins with batter.
8. Enjoy!

Zucchini Muffins


INGREDIENTS:
· 6 tablespoons coconut flour
· 1 tablespoon ground Flax seeds
· ⅓ cup Erythritol
· 1½ teaspoons baking powder
· 3 whole eggs
· ½ cup grated zucchini
· ⅓ cup grated carrots
· ¼ cup unsweetened almond milk
· ½ teaspoon apple cider vinegar

DIRECTIONS:
2. Grease muffin tins with a paper muffin.
3. Mix coconut flour, flax, Erythritol, cinnamon, baking powder, and baking
soda in a bowl; mix well.
4. Take another bowl and whisk in eggs, zucchini, carrots, almond milk,
apple cider vinegar, and coconut oil.
5. Mix well.
6. Combine the two mixes and mix well.
7. Pour batter into the tin and bake for 30 minutes.
9. Enjoy!



INGREDIENTS:
· 6 whole eggs
· 2 cups broccoli, steamed and food processed
· 2 tablespoons coconut oil, soft
· ½ teaspoon salt

DIRECTIONS:
2. Prepare your muffin tin and set it to the side.
3. In a bowl, whisk eggs and then add broccoli and coconut oil.
4. Take another bowl and add dry ingredients; mix well. and add egg mix
5. Combine egg mix and dry mix; gently mix until fully combined.
6. Pour batter into muffin tin and bake for 20 minutes until golden brown.
7. Remove and let muffins cool.
8. Serve and enjoy!

Vanilla Cloud Cakes



INGREDIENTS:
For the cake:
· 6 large eggs, whites and yolks separated
· 6 tablespoons cream cheese, at room temp
· ½ teaspoon cream of tartar
· 2 teaspoons vanilla extract
· ¼ cup granulated Stevia

For the frosting:
· 16 ounces cream cheese, softened

· 2 tablespoons butter
· ⅓ cup granulated Stevia
· 1 tablespoon vanilla extract

DIRECTIONS:
2. Take 2 muffin tins and grease them with cooking spray.
3. Take a medium sized bowl and toss in the cream cheese, sweetener, egg
yolks, and vanilla extract (in amounts listed for the cake above) until a nice
smooth consistency has been achieved.
4. Take another bowl and using a hand mixer, whip the cream of tartar and
egg whites until a foam appears.
5. Then, gently pour the egg white mixture into the egg yolk mixture.
6. Scoop about 2 tablespoons of the mixture into each of the muffin tin
openings.
7. Place in the oven for 30-35 minutes until browned.
8. Take them out and let cool on a cooling rack.
9. Take another bowl and mix in all the ingredients listed for the frosting and
beat with a mixer.
10. Place the frosting in a pastry bag and spread a layer of frosting on top of
each cake, and put another cake on top of the frosting, and repeat. Make a
total of three layers.



INGREDIENTS:
· 2 teaspoons baking soda
· 1 whole egg
· ¾ cup almond milk
· ½ cup Erythritol
· ½ cup apple sauce
· Zest of 1 orange
· 2 teaspoons ground cinnamon
· 2 cup fresh cranberries

DIRECTIONS:
2. Line a muffin tin with paper muffin cups and set to the side.
3. Combine flour and baking soda in a bowl.
4. Take another bowl and whisk in all remaining ingredients, then and flour
mixture; combine well.
5. Pour batter into prepared muffin tin and bake for 20 minutes.
6. Once done, let it cool for 10 minutes.
7. Serve and enjoy!


Servings: 6 muffins


INGREDIENTS:
· 6 ounces ground almonds
· 1 pinch salt
· 1 whole egg
· 2 tablespoons Erythritol
· ⅓ cup apple sauce

DIRECTIONS:
2. Line muffin tin with paper muffin cups.
3. In a mixing bowl, combine/mix almonds, cinnamon, baking powder, and
salt.
4. Take another bowl and beat in egg, apple cider vinegar, apple sauce, and
Erythritol.
5. Add the wet mix to the dry ingredients and mix well until you have a
smooth batter.
6. Pour batter into the tin and bake for 20 minutes.
7. Once done, let them cool.
8. Serve and enjoy!
Kitchen Tools

Blender
It is an essential kitchen appliance used to emulsify, puree or mix food. It
comes with a blender jar designed with a rotating blade made of metal. The
jar is powered by a motor.

Mixer
This little helper is something every person should have in their kitchen. It is
a very handy kitchen tool, as it does the heaviest work – kneading the dough.
Within 5 minutes you can have super pliable and soft dough, and keep
your energy for something else. When making pizza, you have to knead your
dough at least 10 minutes to activate the gluten and make the dough elastic.
But if you have a mixer with a hook attachment, you can focus on making the
sauce and leave the dough up to this genius helper. This kitchen tool is great
to use for any type of dough, including heavier pastries.

Food Processor

A famous motor-driven kitchen appliance to cook food. Unlike blenders, the
food requires a particular amount of liquid to move particle around its blade.
It is good for kneading and mixing doughs, pureeing, grating cheese or
shredding and grinding items.

Oven

An oven is essential for drying, baking or heating of meat, batter, dough, and
vegetables. You can use it for heating, roasting, and baking.

Pastry Brush
Basting brush or pastry brush looks similar to a paintbrush. It is made of
nylon or plastic fiber. It is used to spread glaze, oil or butter on food.

Cheese Grater
Pizza is a delicious dish, and we all would agree it would not be the same
without cheese on it. Cheese is a staple ingredient for pizza making, and when
speaking about the cheese, it cannot be used in large slices on the pizza. To
get your cheese perfectly grated, use stainless-steel cheese graters. They
will perfectly grate the cheese and make it properly prepared for use on pizza.
Besides grating the cheese, you can grate some other ingredients as well, like
salami or bell peppers.

US Dry Volume Measurements
1/16 a dash
teaspoon
1/8 a pinch
teaspoon
3 1 tablespoon
teaspoons
¼ cup 4 tablespoons
1/3 cup 5 tablespoons + 1

teaspoon
½ cup 8 tablespoons
¾ cup 12 tablespoons
1 cup 16 tablespoons
1 pound 16 ounces
US Liquid Volume Measurements
8 fluid ounces 1 cup
1 pint = 2 cups 16 fluid ounces
1 quart = 2 4 cups
pints
1 gallon = 4 16 cups
quarts

Flours Nuts and Seeds

Almond Flour Almond
Coconut Flour Sesame Seeds
Gluten-Free Flour Walnut
Sesame Seed Flour Hemp Hearts
Arrowroot Flour Pumpkin Seeds
Psyllium Husk Powder Flax Seeds
Baking Powder Chia Seeds
Yeast Sunflower Seeds
Poppy Seeds
Peanuts
Dairy
Coconut Milk Oils, Vinegar, &
Almond Milk Condiments
Almond Butter Extra-virgin Olive Oil
Butter Coconut Oil
Ghee Avocado Oil
Sour Cream Apple Sider Vinegar
Peanut Butter Tahini Paste
Mozarella Cream of Tartar
Parmesan Meat
Cream Cheese Bacon
Eggs Lard

Fruits
Apple Dried Herbs,
Orange Vegetables & Spices
Cranberry Oregano
Blueberry Garlic Powder
Onion Powder
Parsley
Basil
Vegetables
Mushrooms Seasonings
Onion Salt
Carrots Vanilla
Cauliflower Stevia
Broccoli Cinnamon
Celery Pepper
Pumpkin Spinach
Pepper Garlic
Bell Pepper Ginger
Tomatoes Lemon
Zucchini Thyme
Sage
Sweets Rosemary
Erythritol Nutmeg
Cocoa Powder Cumin
Sugar-Free Caramel Paprika
Syrup Curry
Swerve

Cardamon

Beverages
Chicken Broth

From the Author
I’ve been a professional chef for over fifteen years and a passionate
advocate for the ketogenic diet. My areas of expertise include recipe
development, healthy meal plans, and professional cooking. I help people
to be more healthy while still enjoying delicious food.
I have loved baking since my childhood. I always collect new recipes as well
as develop my own. First, I learned how to bake classic pies, then plunged
into traditional European recipes. I studied the art of baking with the best
American and European chefs.
Most of all, I like to experiment with bread. Variations of baking with

different kinds of flour opened incredible opportunities for creativity. I’ve
developed and baked a bread for both ketogenic and Paleo diets. It’s gluten-
free and grain-free as well.
Delicious bread exists for any occasion, and it decorates any table from
everyday to festive. My friends always know that they can eat my fresh,
fragrant
I’m baking at work and at home. In the bakery, my assistants help me, and the
technologists and cooks improve the recipes and methods of baking. At home,
I bake with my family, and even the children participate in this fascinating
process.
And I generously share my keto bread recipes and the secrets of mastery with
my readers. Let your house be filled with the cozy smell of freshly baked
bread!
Our Recommendations

Recipe Index
A
Almond Crackers

Apple Crackers
Blender
Blueberry Muffins
Cauliflower Bagels
Cheese Grater
Cheesy Breadsticks
Cinnamon Bread
Coconut Bagels
Coconut Flatbread

Cute Puffy Buns

Eggy Coconut Bread

Food Processor
From the Author
G
Garlic Bagels
Garlic Breadsticks

H
Healthy Bagels
Hearty Herbed Buns

Herb Breadsticks
How Does it Work?
J
K
Keto Almond Bread
Keto Breads
Keto Breadsticks
Keto Coconut Bread
Keto Crackers
Keto Muffins
Ketogenic Diet
Kitchen Tools
Mixer

O
Our Recommendations
Oven
P
Pastry Brush
Pastry Ingredients
Pepper Crackers
Pumpkin Bagels
Pumpkin Seed Buns
Rosemary Crackers
Sandwich Bread
Seed Crackers
Sesame Breadsticks

Spicy Bread

Tahini Buns
Thanksgiving Bread

Vanilla Cloud Cakes

What to Avoid?
What to Eat?
Zucchini Muffins

Copyright
ALL ©COPYRIGHTS RESERVED 2018 by

Jennifer Tate

All Rights Reserved. No part of this publication or the
information in it may be quoted from or reproduced
in any form by means such as printing, scanning,
photocopying or otherwise without prior written
permission of the copyright holder.

Disclaimer and Terms of Use: Effort has been made to ensure that the
information in this book is accurate and complete; however, the author and
the publisher do not warrant the accuracy of the information, text, or graphics
contained within the book due to the rapidly changing nature of science,
research, known and unknown facts, and the internet. The author and the
publisher do not hold any responsibility for errors, omissions, or contrary
interpretation of the subject matter herein. This book is presented solely for
motivational and informational purposes only

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KETO BREAD COOKBOOK

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I Love Healthy Food

Just visit the link above to download it now.

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Your Free Gift

How Does it Work?

How to Make Grain-Free Baking?

Keto Almond Bread

Crafty Jalapeno Bread

Keto Coconut Bread

Delicious Almond Bread

Pumpkin Seed Buns

Rosemary Keto Crackers

Spicy Chili Crackers

Roasted Herb Crackers

Onion Thyme Crackers

Just-a-Minute Worth Muffins

Awesome Brownie Muffins

Simple Gingerbread Keto Muffins

Spice Friendly Muffins

Easy Poppy Seed Cupcakes

Exquisite Egg Muffins

Savory Keto-Friendly Muffins

Vanilla Cloud Cakes

Apple and Almond Muffins

Grocery Shopping List

From the Author

Let’s start from the top: keto is a diet rich in fats.

· They provide your body with more energy.

Where Those Ketones Come From

However, precise recommendations, carbs, protein and fats balancing, and

Bread is one of the products commonly avoided by low-carb enthusiasts. It’s

However, you should follow some rules:

Almonds are rich in vitamins B, E, and A, as well as in potassium,

Coconut flour is also gluten-free. This hypoallergenic product is a truly

It might get pricey. However, the end product is still cheaper

Secrets of Cooking with Coconut Flour:

Always sift the flour before using.

⅓ cup of coconut flour = ⅔ cup of almond flour + 1 ½ tablespoon of

Made of natural monosaccharides, this is the most sugar-like sweetener in the

Cooking Time: 30 minutes

Prep Time: 10 minutes

Prep Time: 15 minutes

Prep Time: 15 minutes

Prep Time: 15 minutes

Prep Time: 15 minutes

Prep Time: 15 minutes

Cooking Time: 10 minutes

Prep Time: 10 minutes

Prep Time: 10 minutes

Prep Time: 10 minutes

Prep Time: 10 minutes

Prep Time: 10 minutes

Cooking Time: 55-60 minutes

Prep Time: 10 minutes

Prep Time: 10 minutes

Cooking Time: 15-20 minutes

Prep Time: 10 minutes

Prep Time: 10 minutes

Servings: 100 crackers

Prep Time: 10 minutes

Prep Time: 15 minutes