Bread Cookbook 2019 PDF

Ketogenic Bread Cookbook
Volume 1 & 2
By Anas Malla
Copyright 2017 - All rights reserved.
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Table of Contents
Ketogenic Bread Cookbook V.1
Introduction
Bread Recipes
Cinnamon Bread
Almond Bread
Flaxseed Keto Bread
Keto Flatbread
Serving Size: 10 servings
Thanksgiving Bread
Ketogenic Muffin Recipes
Lemon muffins
Almond Flour Muffins
Chocolate Muffins
Keto Cheese Muffins
Ketogenic Waffle Recipes
Butter Waffles
Waffles Stuffed with Cream Cheese
Low Carb Waffle
Keto Waffles
Ketogenic Breadsticks Recipes
Garlic Bread Sticks
Cauliflower Bread Sticks
Keto Bread Sticks
Herbal Breadsticks
Ketogenic Pizza Crust Recipes
Flax meal Keto Pizza Crust
Cauliflower Pizza Crust
Flathead Pizza Crust
Almond Flour Pizza Crust
Keto Pizza Crust
Conclusion
Introduction
Ketogenic Bread Recipes
Ultra-Quick Microwave Keto Bread
Spicy Jalapeno Bread
Almond Keto Bread with Tartar Cream
Ketogenic Psyllium Bread
Banana Walnut Bread
Chocolate Chip Cookies Bread
Coconut Zucchini Ketogenic Bread
Banana Bread with Caramel Frosting
Cheesy Rosemary Bread
Ketogenic French Toast Recipes
Macadamia French Toast
Ricotta Cheese French Toast
Ketogenic Muffins Recipes
Egg Muffins
Macadamia Muffins
Spicy Pumpkin Muffins
Carrot Zucchini Muffins
Cranberry Almond Muffins
Mocha Chocolate Chunks Muffins
Maple Pecan Muffins
Ketogenic Waffles Recipes
Sweet Potato Waffles
Cinnamon Soy Flour Waffles
Sage and Cheddar Waffles
Ketogenic Biscuits and Crackers
Coconut Flour Biscuits
Parmesan Garlic Biscuits
Ketogenic Cheese Crackers
Almond Sesame Crackers
Conclusion
Introduction
I want to thank you and congratulate you for purchasing the book,
“Ketogenic Bread Cookbook Vol.1”
We are a society that is so used to eating wheat products; from bread to
waffles and muffins such that when we learn that we need to give up some of
these foods if you want to adopt the ketogenic diet, many simply think that
the diet is not for them. The amazing thing is that just because you cannot
have bread made from wheat and other grains, does not mean that you cannot
have some bread. You can still make bread, muffins, waffles and breadsticks
using other flours like almond flour, coconut flour and flax meal among
others.
Are you looking to adopt the ketogenic diet and still want to enjoy some
bread, muffins, or waffles? Are you tired of the usual breads and muffins
made from wheat and want to enjoy other types of bread made using different
kinds of flours? If this is what you are looking for; then look no further
because in this book, you will learn some amazing bread, muffin, waffle, and
breadstick recipes that you can prepare. Thanks to this book, you can still
enjoy some bread and waffles even when on a ketogenic diet.
Thanks again for purchasing this book, I hope you enjoy it!
Preparing ketogenic waffles, muffins, breads, breadsticks etc. revolves
around replacing the flour used. Since on a ketogenic diet, you cannot eat
grains, wheat is out of the question. However, you can replace wheat with
almond flour, coconut flour, flaxseed among other flours. In addition, you
cannot use sugar; thus, you will be replacing sugar with sweeteners like
Erythritol, Stevia, Monk fruit powder etc. Your goal is to ensure that your
daily net carbohydrate intake is around 40G or even less.
Let us now look at some tasty ketogenic recipes:
Bread Recipes
Cinnamon Bread
Serving Size: 10 slices
Ingredients
3 pastured eggs
1 teaspoon vinegar
3 tablespoons salted butter
2 tablespoons water
1/2 cup coconut flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/3 cup pure sour cream or Greek Yogurt
1/8 teaspoon stevia or sweetener of choice
Directions
1. Preheat the oven to 350 degrees F.
2. Oil the loaf pan then line the bottom with parchment paper.
3. Mix the dry ingredients using a whisk until well blended. Add the rest
of the ingredients to the dry mixture and mix well. Taste for sweetness
and if needed, adjust. Let the mixture stand for 3 minutes then mix
again.
4. Spread the batter onto the prepared loaf pan and bake for around 25-30
minutes until when you insert a toothpick at the center it comes out
clean.
5. Cool the loaf on a wire rack then store in the refrigerator.
Almond Bread
Ingredients
1 1/2 cups almond flour
1 pinch salt
1/4 teaspoon cream of tartar
3 teaspoons baking powder
4 tablespoons butter melted
6 large eggs separated
Directions
1. Preheat your oven to 375 degrees F.
2. Separate the yolks from the egg whites. Add the cream of tartar to the
egg whites then beat until you achieve soft peaks.
3. Combine the baking powder, butter, egg yolks, and salt in a food
processor and mix until they are fully combined. This will result in a
thick lumpy dough until you add the egg whites. Combine in 2 portions
in order to ensure thorough mixing.
4. To the almond flour mixture, add 1/3 of the beaten egg whites and mix.
Add the remaining 2/3 of the egg whites to the flour mixture then
process gently until fully incorporated. Ensure you are careful enough
not to over mix as this is what will give your bread its volume.
5. In a buttered 8x4 inches loaf pan, pour the mixture then bake for 30
minutes. To ensure the bread is cooked through, check using a
toothpick. Enjoy
Flaxseed Keto Bread
Ingredients
½ cup flaxseed meal
½ cup water
½ teaspoon baking soda
1 cup coconut flour, sifted
1 tablespoon apple cider vinegar
1 teaspoon baking powder
1 teaspoon salt
6 large eggs, at room temperature
Directions
1. Preheat the oven to 350 degrees F and grease a loaf pan.
2. Put the coconut flour into a mixing bowl and add the rest of the
ingredients; whisk. Add the vinegar, water and eggs then stir until the
batter comes together – batter will be thick
3. Press the batter into the pan and cook for about 40 minutes until cooked
through. Leave the bread to cool in the pan until it is just warm then
remove it from pan and slice.
Keto Flatbread
Ingredients
¼ cup olive oil
½ teaspoon garlic powder
½ teaspoon salt
1/3 cup unflavored whey protein powder
3 ¼ cups almond flour
4 large eggs
6 tablespoons coconut flour
¼ cup water
Directions
2. Whisk together the garlic, whey protein, almond flour, baking powder,
salt, and coconut flour in a large bowl. Whisk in the oil, water, and
eggs until fully combined; the resulting dough should be quite sticky
3. Turn the dough out onto a large piece of parchment paper then pat it
into a rough rectangle. Top using another piece of parchment paper
4. Roll the dough into a large rough rectangle of about ½ to ¾ inch
thickness. Place it on a large baking sheet then remove the top layer of
the parchment.
5. Bake until firm to the touch for 20 minutes then remove from oven and
let it cool completely before cutting.
6. Cut into 10 sections using a bread knife. Slice each section carefully
into two halves through the bready center. Fill with your preferred
sandwich fillings
7. *This flatbread is perfect for making Panini and sandwiches
Thanksgiving Bread
Ingredients
¼ teaspoon fine sea salt
½ cup chicken broth
½ cup walnuts
½ cup coconut flour
1 onion, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon grass-fed organic ghee
1 teaspoon baking soda
10 sage leaves, finely chopped
1½ cups almond Flour
2 stalks celery, chopped
4 eggs
Pinch of freshly grated nutmeg
Directions
2. Place the ghee in a pan and melt over medium heat. Add the celery and
onion to the pan and sauté for around 5 minutes. Add the walnuts then
sauté for another couple of minutes and set the mixture aside
3. Combine the nutmeg, rosemary, sage, salt, baking soda, coconut flour,
and almond flour in a large bowl and mix well.
4. Add the sautéed onion mixture into the large bowl with the dry
ingredients along with the chicken broth and the eggs. Mix the
ingredients until well combined. Fold in the bacon into the batter
5. Spread the thick butter onto a loaf pan and bake for 35 minutes (or until
the toothpick comes out clean) at 350 degrees F.
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Ketogenic Muffin Recipes
Lemon muffins
Serving Size: 15 muffins
Ingredients
¼ teaspoon salt
½ teaspoon dried lemon zest
½ teaspoon lemon extract or flavoring
1 cup heavy cream
1/8 cup melted butter
2 cups almond flour
2 eggs
4 ounces fresh blueberries
5 packets artificial sweetener such as stevia
Directions
1. Preheat your oven to 350 degrees F.
2. Place cupcake papers in muffin holes of a 12-count muffin pan – as for
this recipe, you will need 2 pans in order to fit the 15 muffins.
3. Mix the cream with almond flour then add the eggs one after the other
and stir until combined. Add the flavoring, baking soda, spices,
sweetener and butter and mix. Add the blueberries to the mixture and
stir until they are evenly distributed
4. Spoon the mixture into the prepared pan half-filling each cupcake
paper. Bake until golden brown for about 20 minutes then allow to
cool.
5. Serve with butter
Almond Flour Muffins
Ingredients
Zest of 2 lemons
25 drops liquid stevia
3 large eggs
3 tablespoons lemon juice
1 teaspoon vanilla extract
1/3 cup Erythritol
2 tablespoons poppy seeds
1/4 cup golden flaxseed meal
1/4 cup salted butter, melted
1/4 cup heavy cream
3/4 cup blanched almond flour
Directions
2. Combine the poppy seeds, Erythritol, flaxseed meal, and almond flour
in a bowl using a fork. Stir in the heavy cream, eggs and melted butter
until smooth ensuring that the batter does not have any lumps.
3. Once the batter is smooth, add in the lemon juice, lemon zest, vanilla
extract, liquid stevia, and baking powder. Mix the ingredients
thoroughly until well combined.
4. Measure out the batter equally between 12 cupcake molds (you may
use silicone cupcake molds since they are easier to remove after
baking) or you can just use a normal muffin pan.
5. Bake until brown or for around 18-20 minutes. Remove from the oven
and leave on the counter to cool for about 10 minutes.
6. Slice the muffins in half and put some butter in between.
Chocolate Muffins
Ingredients
3 large eggs
1/2 teaspoon vanilla extract
1/3 cup cranberry relish
1/4 cup Swerve Granulated
1/4 teaspoon salt
3 tablespoons unsweetened cocoa powder
4 tablespoons cream cheese softened
1/4 teaspoon stevia glycerite
4 tablespoons butter, softened
1/4 cup heavy cream
1/8 teaspoon xanthan gum
Directions
1. Preheat the oven to 350 degrees F and position rack in the middle. Line
a standard size 6-well muffin tin with liners.
2. Add the dry ingredients into a small bowl, and whisk to break up any
lumps.
3. Beat the butter and cream cheese together in a medium bowl with a
hand mixer until smooth. Add the stevia Glycerite, vanilla and one of
the eggs and beat until incorporated.
4. To the cream cheese mixture, add a third of the dry ingredients and beat
until incorporated, fluffy, and light. Add one egg and beat until light
and fluffy.
5. Add half of the dry ingredients and continue beating until incorporated,
fluffy, and light. Add the last egg ensuring you keep the batter fluffy
and light as you mix then add the last of the dry ingredients and beat
again until fluffy and light.
6. Add the leftover cranberry relish to the batter and gently mix. Add the
heavy cream and mix until the batter becomes light and almost mousse-
like
7. Spoon the batter into the muffin liners. Once the pan if filled, lift it a
few inches off the counter and drop it 3 times then place the pan in the
oven and bake for 5 minutes at 400 degrees F. Turn the oven
temperature down to 350 degrees and bake for 20-30 more minutes
until the muffins are springy to touch.
8. Cool completely and place in an airtight container then store in the
refrigerator. Heat slightly in the microwave before serving.
Keto Cheese Muffins
Ingredients
¼ teaspoon salt
½ cup shredded muenster
½ teaspoon dried thyme
1 cup of sour cream
1 cup shredded cheddar
2 cups almond flour
2 eggs
Directions
1. Preheat the oven to 400 degrees F. place cupcake papers on the
individual muffin holes of a regular sized 12-count muffin pan
2. Whisk together the dry ingredients with almond flour. Lightly beat the
eggs in a separate bowl then mix in the butter and sour cream
3. Add the wet ingredient mixture to the almond flour mixture. Add a
tablespoon of heavy cream or water if the batter seems to be too thick.
4. Add the cheese and stir until it is evenly distributed. Spoon the mixture
into the prepared pan filling each muffin cup to ¾
5. Bake for 5 minutes at 400 degrees F
6. Turn down the oven temp to 350 degrees F and bake until golden for 20
more minutes. Leave to cool then serve with butter
Ketogenic Waffle Recipes
Butter Waffles
Ingredients
4.5oz butter melted
3 tablespoons full fat milk or cream
1-2 teaspoons vanilla
3-5 tablespoons granulated sweetener of your choice
5 eggs separated
Directions
1. Whisk together the egg whites until they are firm and form stiff peaks.
2. In another bowl, mix the baking powder, sweetener, coconut flour and
egg yolks. Slowly add the melted butter and mix to form a smooth
consistency. Add the vanilla and mix well.
3. Fold in the whisked egg whites gently into the yolk mixture. Try to
maintain as much of the fluffiness and air as possible
4. Place enough of the waffle mixture into a warm waffle maker to make a
single waffle and cook until golden. Repeat the same procedure until all
the mixture has been used up.
Waffles Stuffed with Cream Cheese
Serving Size: 4 waffles
Ingredients
1 tablespoon almond flour
4 large eggs
1 teaspoon cooking oil
2 tablespoons cream cheese
4 tablespoons mayonnaise
Directions
1. Cover the surface of your waffle iron with cooking oil then turn the
iron on to heat for use.
2. Blend the mayonnaise, almond flour, and eggs in a blender or using a
hand mixer until the mixture is smooth. Slice the cream cheese into
small cubes of about 1x1 centimeter
3. Pour the batter onto the middle of the now hot waffle iron. Place a
quarter of the cubed cream cheese pieces on each of the iron wells
before you press the lid down.
4. Once you have distributed the cream cheese, close the lid, and cook.
Cook until the waffle turns golden brown for around 3-5 minutes
5. Remove the waffle from the iron and set it on a plate. Serve as it is or if
you prefer, with your favorite low carb topping
Low Carb Waffle
Serving Size: 4 waffles
Ingredients
1 1/2 teaspoons baking powder
1 tablespoon sugar substitute, or more to taste
2 teaspoons vanilla extract
4 eggs
4 ounces cream cheese, softened
1 tablespoon of melted butter (optional, but recommended)
1/2 teaspoon maple extract (optional)
1 dash cinnamon (optional)
Almond milk 3 tbsp.
Directions
1. Combine the cinnamon, maple extract, sugar substitute, vanilla, eggs,
and cream cheese with a mixer or a blender. If desired, add melted
butter to the waffle batter. Add coconut flour and baking powder and
blend again until well combined.
2. If you leave the batter to sit for more than a few minutes, it may
thicken. If this happens, simply add a splash of cream, almond cream or
half-and-half until it thins again
3. Add the batter to a preheated waffle iron and cook until golden brown
for around 5-7 minutes. Serve with sugar free syrup, butter, and/or
jam/fruit
Keto Waffles
Ingredients
¼ cup vanilla or plain whey protein powder
¼ cup coconut flour
¼ teaspoon baking soda
½ cup almond milk
½ teaspoon cream of tartar
1-2 teaspoons vanilla extract
10-15 drops stevia extract
2 large eggs, free-range or organic
2 tablespoons ghee or coconut oil, melted
2 tablespoons swerve or Erythritol
Optionally serve with (per each serving):
¼ cup full-fat yogurt
½ cup whipped cream
1 oz. berries
1 tablespoon butter
2 tablespoons creamed coconut milk
2 tablespoons soured cream
2 tablespoons Strawberry & Rhubarb Jam
Directions
1. Place all dry ingredients; egg white protein powder or whey, cream of
tartar, baking soda, Erythritol, and coconut flour in a bowl and mix
well. If necessary, sift the coconut flour
2. Cut vanilla pod and scrape the tiny seeds from the bean pod using the
tip of a knife. Crack the eggs in another bowl and add the stevia,
vanilla, melted coconut oil, and almond milk then whisk well
3. Add the dry ingredients to the egg mixture and mix well until
combined. Pour batter in a waffle iron then close and cook for about a
minute or two.
4. Once done, remove and place on a serving plate. If there are any
leftovers, place in an airtight container and store in your fridge for up to
5 days.
Ketogenic Breadsticks Recipes
Garlic Bread Sticks
Serving Size: 6 Servings
Ingredients
Bread:
1 cup almond flour plus extra for kneading dough
1/2 teaspoon garlic powder
1/2 teaspoon salt
1-1/2 cups mozzarella grated
1/2 teaspoon xanthan gum
1/4 cup butter melted
2 large eggs
3 tablespoons of unflavored whey protein powder
Topping:
2 tablespoons parmesan cheese grated
3 tablespoons butter softened
1/2 teaspoon garlic powder
Directions
2. Whisk together the xanthan gum, salt, garlic powder, coconut flour,
baking powder, almond flour and whey protein in a large bowl.
3. Place the mozzarella cheese in large bowl and melt in the microwave;
takes about 2 minutes
4. Stir the butter, eggs and dry mixture into the melted mozzarella until
you form dough. If the cheese begins to harden, you can place the ball
of dough in the microwave for 5-10 seconds at high to get all the
ingredients incorporated to the dough. Add the additional almond flour
as needed if you find the dough too sticky.
5. Place the ball of dough between 2 large sheets of parchment paper and
roll the dough to a circle (about ¼ inch thick) using a rolling pin.
6. Peel off the top parchment paper then place the dough onto the baking
sheet while still on parchment paper. Using a knife or pizza cutter, cut
the dough into stick-size pieces.
7. Mix all the topping ingredients and spread onto the sliced dough. Bake
until the top begins to brown for around 10-15 minutes. Remove from
oven and serve warm.
Cauliflower Bread Sticks
Ingredients
1 cup shredded mozzarella cheese
1 tablespoon organic butter
1 egg
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1/8 teaspoon kosher salt
2 cups cauliflower rice (cooked for 3 minutes in the microwave)
3 teaspoons minced garlic
Parmesan cheese (the grated / powdered kind)
Directions
1. Preheat oven to 350 degrees F.
2. Place the butter in a small pan and melt over low heat. Add the red
pepper flakes and garlic to the butter and cook for 2-3 minutes over low
heat; don’t let the butter brown.
3. Add the garlic and butter mixture to the bowl with the cooked
cauliflower then add the Italian seasoning and salt to the bowl and mix.
Refrigerate for 10 minutes then add the mozzarella cheese and eggs to
the bowl and mix.
4. Place a layer of parchment paper at the bottom of your 9×9 baking dish
and grease with cooking spray or butter. Add the egg and mozzarella to
the cauliflower mixture.
5. Add mixture to pan and smooth to a thin layer with your palms. Bake
for 30 minutes then take out of oven and top with some few shakes of
parmesan and mozzarella cheese
6. Cook for 8 more minutes then remove from oven and cut into sticks.
Enjoy
Keto Bread Sticks
Ingredients
Bread stick base
2 cups mozzarella cheese
1 tablespoon Psyllium husk powder
1 large egg
¾ cup almond flour
Extra cheesy
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup parmesan cheese
3 oz. cheddar cheese
Italian style
1 teaspoon salt
2 tablespoons Italian seasoning
1 teaspoon pepper
Cinnamon sweet
3 tablespoons butter
2 tablespoons cinnamon
6 tablespoons swerve sweetener
Directions
2. Mix the cream cheese and the egg until slightly combined then set
aside.
3. Combine all the dry ingredients; baking powder, Psyllium husk and
almond flour in a bowl. Measure out the mozzarella cheese then
microwave in 20 seconds intervals. Every time you take the cheese out
of the microwave, stir then continue microwaving until sizzling.
4. Add the dry ingredients, cream cheese, and egg into the cheese and
mix. Knead the dough using your hands and set on a silpat once it is
well mixed. Press the dough flat until you have a full baking sheet
worth of dough. Transfer the dough to a foil and use a pizza cutter to
cut it.
Note: never use sharp objects and knives on a silpat.
5. Cut the dough then season as per the ingredient mentioned above. Bake
for around 13-15 minutes on the top rack until crisp. Serve while warm
with marinara or cream cheese butter cream (optional).
Herbal Breadsticks
Ingredients
1 head raw cauliflower, riced
1/2 cup shredded mozzarella cheese
1 large egg
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 cup shaved parmesan cheese
1/2 tablespoon freshly chopped basil
1/2 tablespoon freshly chopped Italian flat-leaf parsley
1/2 tablespoon freshly minced garlic
Directions
2. Line a baking sheet with a silicone baking mat or parchment paper.
3. Mix ½ teaspoon black pepper, 1 teaspoon salt, ½ tablespoon fresh
parsley, ½ tablespoon fresh basil, ½ tablespoon garlic, 1 egg, ½ cup
parmesan cheese, ½ cup shredded mozzarella cheese and riced
cauliflower in a large bowl until combined and holds together.
4. Place the above mixture to the lined baking sheet then spread it out to
form a rectangle about 9x7" and 1/4" thick.
5. Bake in the oven for around 10-12 minutes then remove and top with ¾
cup of the shredded mozzarella cheese. Return to the oven and bake
until the cheese melts and the bread begins to brown.
6. Leave it cool for about 10 minutes then slice into breadsticks.
7. Garnish with parmesan cheese and fresh herbs. Serve with your
preferred red sauce and enjoy.
Ketogenic Pizza Crust Recipes
Flax meal Keto Pizza Crust
Serving Size: 6 Small Pizza Crusts
Ingredients
¾ cup flax meal (ground flaxseed)
1 cup water, lukewarm + 2-4 tablespoons if the dough is too dry
1 cup almond flour
1 teaspoon salt
2 tablespoons chia seeds, ground
1 tablespoon Psyllium husk powder or 2 tablespoon whole Psyllium husks
Directions
1. Place Psyllium husks, almond flour, coconut flour and flax meal in a
bowl. Add your favorite seasonings and mix.
2. Add in ground chia seeds and use your hands to mix the dough. You
can add a few tablespoons of water as you knead; however, ensure you
don’t use too much water to make the dough sticky. Allow the dough to
rest in fridge for around an hour.
3. Meanwhile, preheat your oven to 400 degrees F then divide the dough
into 6 equal pieces (or 3 if you plan to make large pizza crusts)
4. Place a slice of the dough between pieces of baking paper then roll out
until the dough becomes very thin. Roll the edges with your fingers to
create a rim to hold the pizza filling. Alternatively, you may use a
silicon mat and a nonstick silicon covered roller.
5. Line a baking sheet with parchment paper then place the pizza crusts on
top. Bake in the oven until crisp and firm for around 10-12 minutes.
After you are done baking, place your preferred pizza topping e.g.
mushrooms, pepperoni, spinach, minced meat, tomatoes, eggs, etc.
6. If you don’t plan to use the crust right away leave to cool down before
you store in an airtight container for up to 2 weeks
Cauliflower Pizza Crust
Serving Size: 1 pizza crust
Ingredients
1 head cauliflower
1/2 cup parmesan cheese
1 large egg
Directions
2. Put the cauliflower in the food processor and pulse until it turns to
powder; it is okay if it has some lumps. Place the cauliflower in the
microwave and cook for 3-4 minutes then place it in a dishtowel while
still hot and squeeze out all water.
3. Transfer the dry cauliflower to a mixing bowl then add the parmesan
and mozzarella cheese and mix lightly. Add the egg and mix until
combined. Once it begins to stay together, knead the dough using your
hands.
4. Place the dough onto a baking sheet and form it into your preferred
shape. Bake for 8-11 minutes at 450 degrees then remove from the
oven and add your desired toppings. Bake for another 5-7 minutes
Flathead Pizza Crust
Ingredients
1 ¾ cups grated mozzarella cheese
1 egg
A pinch salt to taste
½ teaspoon dried rosemary/ garlic or any other flavorings (optional)
¾ cup almond meal/flour
Your choice of toppings such as herbs, mushrooms, ground/mince beef,
olives, cherry tomatoes, pepperoni peppers etc.
Directions
1. Mix the almond meal/flour and the grated/shredded cheese in a
microwavable bowl then add the cream cheese. Microwave the mixture
for 1 minute on high. Stir the ingredients then microwave for another
30 seconds on high. Add the rosemary, salt, egg and any other
flavorings of your choice and gently mix.
2. Place the mixture between 2 pieces of baking paper/parchment and roll
into a circular pizza shape then remove the top baking
parchment/paper. Pop the mixture back in the microwave for 10-20
seconds to soften if it hardens and becomes quite difficult to work with
but not for long otherwise you will cook the egg.
3. To ensure that the crust cooks evenly, make fork holes on it. Slide the
pizza base with the bottom baking paper onto a pizza stone or baking
tray (cookie tray) and bake for 12-15 minutes at 425 degrees F. Once
the top has browned, flip the pizza over to the baking paper; this helps
to make the crust sturdy and crispy.
4. Once the crust is cooked remove from oven and add all your favorite
toppings. If you are adding any meat, ensure that it is cooked as you
only return the crust to the oven to heat the toppings and to melt the
cheese
5. Bake the pizza again for 5 more minutes at 425 degrees F.
Almond Flour Pizza Crust
Serving Size: 1 Pizza Crust
Ingredients
2 tablespoons of full fat cream cheese
1 egg
1 tablespoon dried Italian seasoning
2 tablespoons grated parmesan cheese (not in the shaker can)
1/2 teaspoon salt
1 1/2 cups of shredded Mozzarella and cheddar mix
3/4 cup almond meal/ flour + few more Tablespoons for forming the 'dough'
Directions
1. Preheat the oven to your broil setting.
2. Place the cheese in a medium bowl and heat in the microwave for about
30 seconds until melted but not brown.
3. Place the crust ingredients in a bowl then add the cheese once the
cheese is cool enough to handle but is still warm.
4. Mix all the ingredients together then knead the cheese into the dough
with your hands and breaking up the melted cheese bits. It will turn out
to be very sticky and soft dough.
5. Form the dough into a ball. Place the ball onto a silpat liner on a
cookie/baking sheet or a well-greased parchment paper. Press the
dough using your fingers into a 12-inch circle; wet your fingers/hand
slightly if the cheese dough sticks to you. Ensure that there are no
holes.
6. Broil in the oven until the top becomes uniformly brown for 5 minutes.
Don’t place the pizza crust closer than 7 inches from the heating
elements in your oven otherwise the edges will burn.
7. Remove crust from oven and using a silpat liner or another pan, flip it
over so that the browned top becomes the bottom. Bake the other side
until it is also completely brown for another 5 minutes.
8. Once the crust is done cooking, remove from oven and top with pizza
sauce, more cheese and all your preferred toppings
9. Cook in the oven until the cheese is browned and bubbly for 5 more
minutes
Keto Pizza Crust
Serving Size: 1 pizza crust
Ingredients
1 1/2 cups shredded mozzarella cheese
1 large egg
2 oz. cream cheese
3/4 cup almond flour
Directions
2. Combine the cream cheese and mozzarella cheese in a bowl then
microwave for 30 seconds. Remove from microwave and mix. Return
to microwave for 30 more seconds and mix again.
3. Add the egg and almond flour to the melted cheese mixture then mix
using a fork until well combined and have started to cool.
4. Using your hands knead the mixture on a nonstick pan or place
parchment paper over the crust then roll using a rolling pin.
5. Bake at 425 degrees F for 12-14 minutes then remove from oven and
add your favorite toppings and bake for 5-7 more minutes.
Conclusion
Thank you again for purchasing this book!
I hope this book was able to help you to know some delicious ketogenic
bread, muffin, waffle, and pizza crust recipes that you can prepare. However,
you can only enjoy these tasty foods only if you learn to prepare them.
Therefore, the next step is to try out the amazing recipes and enjoy tasty
meals even when on a ketogenic diet.
Finally, if you enjoyed this book, would you be kind enough to leave a
review for this book on Amazon?
Click here to leave a review for this book on Amazon!
For more information, please check out my blog at Mastering-life.com
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Thank you and good luck!
Preview Of “Ketogenic Fat Bombs” Book
Introduction
I want to thank you and congratulate you for purchasing the book “Ketogenic
Fat Bombs, Sweets, and Snacks”!
This book contains recipes for fat bombs, sweets, and snacks that perfectly fit
your ketogenic diet plan.
If you didn’t know, the ketogenic diet is one of the quickest and safest way to
get your weight in order. It was never that easy to lose all those extra pounds
like with the ketogenic diet.
However, some of the people have problems with finding enough different
recipes for their nutrition plan. They say that it is especially tricky with fat
bombs. Well, not anymore!
This book offers you more than 60 recipes and covers:
● Ketogenic fat bombs – sweet and salty recipes perfect for everyone
● Ketogenic sweets – dessert recipes ideal for indulging your sweet
tooth
● Ketogenic snacks – if you are looking for a boost of energy of you
don’t feel quite full after a meal
And much more!
As someone who is on the ketogenic diet, I tried to select the most tasteful
recipes that are at the same time easy to prepare. If you are looking for simple
fat bombs, sweets and snacks recipes for keto diet, then you can find all that
here.
Chapter 1 – Fat Bombs
What Are Ketogenic Fat Bombs?
A lot of people are paranoid when it comes to eating fat. Although it has been
public enemy number one for a long time, research has confirmed that fats
can be extremely healthy. The only condition you need to fulfill is to choose
the right type of fats. According to scientific reports, saturated fats that we
can find in butter, coconut oil, cream cheese and even heavy cream influence
our levels of good cholesterol. That improves the chances of avoiding and
fighting heart disease, decreases our blood pressure, enhances our overall
healthy and, last but not least, gets our weight in order.
A fat bomb is most similar to an energy bar or, more precisely, an energy
ball. However, those energy bars that you can get in your local store are
usually not as close to the fat content you should aim for. Each of the fat
bomb recipes we offer has more than 75% of fat content and, more often than
not, the amount of fat is over 85%. Unlike energy bars, fat bombs don’t have
sugar-heavy or carb-rich ingredients. Instead, they are just focused on
ingredients that add a lot of fat and almost no carbs, like coconut oil, cream
or peanut butter.
If you are wondering when you can eat these fat bombs, the answer is – any
time you want! They can be a great and quick breakfast, an excellent mid-
afternoon snack or maybe even dinner, as long as they fit into your daily
nutrition plan.
Fat bombs usually have ingredients from these three categories:
- Healthy fats – coconut butter, almond butter, peanut butter, cocoa butter,
cream cheese, ghee…
- Low-carb flavoring – sugar-free dark chocolate, cocoa powder, vanilla
extract, spices, salt…
- Texture ingredients – nuts, shredded coconuts, seeds…
Why Do You Need Ketogenic Fat Bombs?
As I mentioned, there are some fats that are bad, and these are called trans
fats. On the other hand, there are “good fat’s” that you should be eating to
help our organism dissolve different vitamins, including vitamin A, D, E, and
K. Fat bombs also help reduce our bad cholesterol levels (LDL) and improve
the amount of good cholesterol (HDL).
Those of you who are aiming to get rid of extra pounds will surely be
delighted to hear that fat bombs can help us get our weight in order. Each of
these recipes perfectly fits into ketogenic diet plans. Naturally, you will need
to track your portion sizes or, in other words, you can’t eat too many of these
fat bombs.
Now that we are familiar with what fat bombs are let’s move on to the
recipes. I also included several recipes that are rich in healthy fats and also fit
perfectly with your ketogenic diet.
Click here to check out the rest of (Ketogenic Fat Bombs) on Amazon.
Or go to: http://amzn.to/2qDgS4U
Ketogenic Bread Cookbook
Volume 2
By Anas Malla
Introduction
I want to thank you and congratulate you for purchasing the book “Ketogenic
Bread Cookbook Vol. 2”
This book contains 25 fantastic ketogenic bread recipes that perfectly fit with
the ketogenic style of nutrition.
Tired of losing hours on the internet and in the bookstores looking for the
best keto recipes? This book offers you an all-in-one solution – a bunch of
tasty recipes sorted in various categories to suit all tastes.
The categories are:
Ketogenic bread recipes – a total of 9 excellent recipes for all types of
bread to make. Are you in the mood for a sweet snack or you would
like the perfect loaf for your breakfast in the morning? I’m sure you
will find what you are looking for in this book!
Ketogenic French toast recipes – you don’t have to give up on French
toast when on keto diet, you just need someone to guide you to adapt it
to your new way of nutrition
Ketogenic muffins recipes – salty muffins perfect for your snack,
spicy if you are looking for flavored options or sweet if you want to
indulge your sweet tooth. They are all here!
Ketogenic waffles recipes – tasty and delicious waffles made to fit
with your diet
Ketogenic crackers and biscuits – do you miss something to snack?
Try these incredible cookies and biscuits’ recipes and solve that
problem!
As I said, a total of 25 recipes is at your disposal. I tested all of them myself,
and I guarantee that you will include a bunch of them into your daily
ketogenic nutrition. Everything is easier when you have a handy e-book like
this one.
Ketogenic Bread Recipes
Ultra-Quick Microwave Keto Bread
Serves 4
Ingredients
1 egg
1/3 cup almond flour
½ teaspoon baking powder
2 ½ tablespoons olive oil or butter
1/8 teaspoon salt
Directions
1. Grab a mug and grease it with oil or butter.
2. Use a small bowl to whisk an egg. After whisking it, add almond flour,
baking powder, olive oil (butter), and salt. Use a fork to combine all the
ingredients well.
3. Transfer the ingredients into the mug. Set microwave on HIGH and
cook for 90 seconds. Allow it to cool down a bit before slicing.
Spicy Jalapeno Bread
Serves 4-6
Ingredients
6 big eggs
3 big jalapenos
4 ounces turkey bacon (or cheddar cheese)
½ cup ghee
½ teaspoon salt
Directions
1. Turn your oven to 400F to preheat it. In the meantime, cut the 3 big
jalapenos cut the big jalapenos into slices. Also, cut the turkey bacon
(or cream cheese) into thick slices. Put jalapenos and bacon/cheese on a
baking tray and roast for about 10 minutes. Make sure to flip them after
5 minutes.
2. Remove the seeds from the jalapenos and put them and bacon/cheese
slices into a food processor or a blender. Pulse until you get a smooth
consistency.
3. Use a big bowl to combine eggs, ghee, and ¼ cup of water. After you
combine the ingredients, add coconut flour, baking soda, and salt and
stir everything together. Finally, add the jalapeno-bacon mixture to the
bowl.
4. Use a bit of ghee to grease a loaf pan and pour the batter into it. Bake
for about 40 minutes at 375F. Allow it to cool down before serving.
Almond Keto Bread with Tartar Cream
Serves 10
Ingredients
6 big eggs
1 ½ cup almond flour
4 tablespoons butter
¼ teaspoon tartar cream
1/8 teaspoon salt
Directions
1. Turn your oven to 375F. Separate the eggs and add egg whites to one
bowl and yolks to another. Add tartar cream to the bowl with egg
whites and use an electric hand mixer to beat them until you get a soft
peak form.
2. Use a food processor or a blender to process the yolks, almond flour,
baking powder, butter, and salt. Combine the ingredients well.
3. Add a half of the egg whites mixture to the blender and continue
pulsing until you mix the ingredients well. Next, insert the other half of
the egg whites and process gently until the ingredients are thoroughly
incorporated. At this point, you don’t want to go too far in mixing the
ingredients in order for the bread to keep its volume.
4. Add the batter to a loaf pan you should previously grease with butter or
olive oil. Bake for about 30 minutes on 375F. Allow it to cool down
before serving.
Ketogenic Psyllium Bread
Serves 10
Ingredients
10 ounces almond flour
3 ounces flaxseed meal
8 ounces egg whites
½ cup psyllium husk powder
3 ounces apple cider vinegar
1 ½ tablespoons baking powder
14 ounces boiling water
1 teaspoon salt
Directions
1. Turn your oven to 350F to preheat it. Use cooking spray to grease a
loaf pan (rectangular is preferred).
2. Use a coffee grinder to grind the flaxseed meal to make it very fine.
Add it to a big bowl and combine it with almond flour, psyllium
powder, baking powder, and salt. You can use an electric hand mixer to
combine all the ingredients well.
3. Grab a small bowl and add the egg whites and apple cider vinegar to it.
Add the mixture to the large bowl with dry ingredients. Mix at high
speed until the ingredients are incorporated. You shouldn’t mix for
more than 10 seconds in order for the bread to keep its volume.
4. Add the hot water evenly to the batter and continue mixing at high
speed. Once again, 10 seconds should be enough, and you want to
avoid overmixing.
5. Add the batter to the loaf pan and use your hands to shape it gently.
Bake for about 90 minutes on 350F. Allow it to cool down before
serving.
Banana Walnut Bread
Serves 8
Ingredients
3 big eggs
3 bananas
½ cup walnuts
2 cups almond flour
¼ cup olive oil
Directions
1. Turn your oven to 350F. Use cooking spray or olive oil to grease a loaf
pan.
2. Cut the bananas into slices and add them to a medium bowl. Next, add
the walnuts, eggs, olive oil, almond flour, and baking soda. Use an
electric hand mixer to combine all the ingredients well.
3. Add the batter to the loaf pan. Bake for about 55 minutes or until the
toothpick comes clean. Allow it to cool down before serving.
Chocolate Chip Cookies Bread
Serves 8
Ingredients
5 medium eggs
1 cup home-made macadamia butter
2 tablespoons maple syrup
½ cup chocolate chips
2 teaspoons apple cider vinegar
1 tablespoon vanilla extract
Directions
1. We will make macadamia butter first. Put 2 cups of macadamia nuts in
a bowl and cover it with water. Let the nuts absorb the water for about
an hour. Rinse them well and then add them to a food processor or a
blender. Process them until you get a creamy consistency. Be patient as
this might take some time.
2. Turn your oven to 350F. Add 1 cup of macadamia butter you made to a
bowl. You will probably make more than you need so that you can
leave the rest in the fridge for future use.
3. Use a food processor or a blender and add eggs, baking powder, baking
soda, coconut flour, vanilla extract, and apple cider vinegar to it.
Process everything until the ingredients are smooth and well-combined.
Add the chocolate chips to the mixture and use a spoon to stir them in.
Add the butter to the mixture and combine until you mix the
ingredients well.
4. Pour the batter into the loaf pan and even the top out. Bake for about 30
minutes at 350F. Allow it to cool down a bit before serving.
Coconut Zucchini Ketogenic Bread
Serves 12
Ingredients
¾ cup coconut flour
6 medium eggs
2 cups zucchini, shredded
½ cup coconut oil or melted butter
1 tablespoon fresh thyme
2 teaspoons apple cider vinegar
½ teaspoons garlic powder
½ teaspoon sea salt
Directions
1. Use a medium bowl to combine eggs, coconut oil or butter, zucchini,
and apple cider vinegar. Mix until the ingredients are well combined.
2. Use another bowl and add coconut flour, garlic powder, thyme, baking
powder, and salt. Combine everything until the ingredients are mixed.
3. Combine two bowls with the ingredients and mix everything well.
4. Use parchment paper to line a loaf pan and cooking spray to grease it.
Pour the batter into the pan and sprinkle with more salt if you like it
saltier.
5. Turn your oven to 350F and bake for around 60 minutes. Allow it to
cool down before serving.
Banana Bread with Caramel Frosting
Serves 8
Ingredients
½ cup chia seed, ground
2 cups almond flour
1/3 cup whey protein powder, unflavored
¾ cup almond milk, unsweetened
¼ cup butter, melted
3 big eggs
1 teaspoon banana extract
1 tablespoon baking powder
½ teaspoon vanilla extract
½ cup Swerve or another sweetener of your choice
¼ teaspoon stevia extract
Frosting:
¼ cup Swerve or another sweetener of your choice, powdered
4 ounces cream cheese
1 teaspoon caramel flavor
6 tablespoons whipping cream
Directions
1. Turn your oven to 325F. Use olive oil or butter to grease a loaf pan.
2. Grab a bowl and add ground chia seed and water. You can grind chia
seeds in a coffee grinder. Let the mixture sit for about 30 minutes in
order for the seeds to absorb the water. Your goal is to get a
consistency of mashed bananas. If needed, add more water.
3. Grab a big bowl and add coconut flour, almond flour, Swerve or
another sweetener, whey protein powder, salt, and baking powder.
Combine the ingredients well.
4. Add almond milk, melted butter, vanilla extract, banana extract, stevia
extract, eggs, and ground chia mixture. Stir the ingredients until you
thoroughly combine them.
5. Transfer the mixture to the loaf pan and even out the top. Bake for
around 70 minutes at 325F or until the top becomes golden brown.
6. Make the frosting by combining powdered sweetener and softened
cream cheese in a big bowl. Next, add caramel flavor and whipping
cream and continue beating until you combine the ingredients well.
Spread the frosting over the bread and allow it to cool down before
serving.
Cheesy Rosemary Bread
Serves 8
Ingredients
2 eggs
¾ cup plain yogurt
½ cup Parmesan cheese
1 cup cheddar cheese
1 head of cauliflower
1 teaspoon oregano
1 teaspoon basil
1 tablespoon rosemary
½ teaspoon thyme
Salt and pepper to taste
Directions
1. Turn your oven to 400F to preheat it. Use a food processor to grate the
cauliflower head.
2. Grab a big bowl and add eggs, yogurt, Parmesan cheese, cheddar
cheese, oregano, basil, thyme, rosemary, and cauliflower. Adjust the
seasoning with salt and pepper and combine all the ingredients well.
3. Use parchment paper to line baking sheet and grease it with a cooking
spray. Spread the batter evenly over the baking sheet. Bake for about
45 minutes at 400F. During the final 10 minutes of baking, you can
sprinkle cheddar cheese over the bread to make it even tastier.
Ketogenic French Toast Recipes
Macadamia French Toast
Serves 2
Ingredients
1 big egg
1 ounce macadamia nuts
½ tablespoon butter
2 teaspoon coconut flour
½ teaspoon cinnamon
¼ teaspoon baking powder
1 pinch ground nutmeg
Directions
1. You will need a microwave-safe mug or a bowl (even a ramekin will
do). Add 1 ounce of macadamia nuts to a blender or a food processor
and grind them for a bit. You don’t want to over-process it to avoid
making macadamia butter.
2. Add egg, softened butter, maple syrup, macadamia nuts, coconut flour,
baking powder, vanilla extract, ground nutmeg, and cinnamon to the
bowl or a mug you chose. Combine all the ingredients well to make a
smooth mixture.
3. Insert the bowl into the microwave and cook for 2 to 3 minutes. It
depends on the strength of your device, and you will have to figure out
the required time yourself. The goal is to make a spongy and soft batter.
4. Remove from the mug and cut the dough in half. Put it in the toaster of
a frying pan to brown on both sides. You can sprinkle maple syrup,
cinnamon, or more butter right before serving.
Ricotta Cheese French Toast
Serves 1
Ingredients
¼ cup almond flour
¼ cup Stevia or another sweetener of your choice
1 tablespoon coconut flour
4 eggs
¾ cup ricotta cheese
½ teaspoon xanthan gum
1 tablespoon butter
1 teaspoon cinnamon
½ teaspoon salt
Directions
1. Turn your oven to 350F. Separate the eggs and put whites and yolks
into different bowls. Use an electric hand mixer to whisk the egg whites
until you get a stiff peak form. Put them into the refrigerator to cool
down.
2. Add Stevia or sweetener of your choice and salt to the yolks. Mix them
until you lighten the yolks. Add xanthan gum and ricotta cheese.
Vigorously whisk the ingredients to avoid xanthan to clump.
3. Add coconut flour and almond flour and mix until the ingredients are
well combined. You should get a thick batter consistency.
4. Remove the egg whites from the refrigerator and add a half of it to the
yolk mixture. Use a rubber spatula to mix the ingredients. Next, add the
remaining half of the batter and fold carefully. Cut the spatula into the
center of the bowl and make sure to fold from the bottom to the top,
turning the bowl four times in the process. Your goal is to keep folding
until you don’t see any egg whites left.
5. Use a nonstick skillet to melt butter over low temperature. Remove any
excess butter and transfer the batter to the pan. Fry it on low heat for
about a minute.
6. Transfer the batter to the oven and bake at 350F until the top starts to
brown and the mixture sets.
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Ketogenic Muffins Recipes
Egg Muffins
Serves 6
Ingredients
6 eggs
6 cheddar cheese small slices
1 handful spinach
4 cherry tomatoes
3 spring onions
1 red bell pepper
½ teaspoon salt
Directions
1. Turn your oven to 390F to preheat it. Use a big mixing bowl and add
cherry tomatoes, onions, and red bell pepper to it. Don’t forget to wash
the veggies fist.
2. Chop the spinach and add it to the bowl. Next, add eggs and salt (you
can adjust the seasoning to taste). Combine all the ingredients well.
3. Use cooking spray or olive oil to grease the muffin cups (you will need
6 of them). Transfer the batter into the muffin tins and make sure to
distribute it evenly across all of them.
4. Put one small slice of cheddar cheese over each of the muffins. Bake
for 18 minutes at 390F or until the top of the cupcakes get firm to the
touch.
Macadamia Muffins
Serves 12
Ingredients
2 cups macadamia nuts, unsalted
½ cup almond flour
2/3 cup coconut, shredded, toasted
¼ cup Stevia or sweetener of your choice
2 tablespoons whey protein powder, unflavored
6 ounces softened cream cheese
¼ cup almond milk, unsweetened
2 eggs
½ cup macadamia nuts, chopped
10 drops stevia extract
2 teaspoons lime zest
½ teaspoon salt
¼ cup coconut oil, melted
Topping:
1/3 cup powdered sweetener of your choice
2 tablespoons lime juice
Directions
1. Turn your oven to 325F to preheat it. Use parchment paper to line the
muffin cups (you will need 12 of them).
2. Use a food processor or a blender and add macadamia nuts to it.
Process them until you make them finely ground (it shouldn’t take
long). Be careful not to make macadamia butter – you only want it
ground!
3. Move the nuts to a bowl and add almond flour, shredded coconut,
Stevia or sweetener of your choice, whey protein powder, baking
powder, baking soda, lime zest, and salt. Whisk the ingredients until
you combine them well.
4. Grab another bowl and lightly beat the eggs. Add the macadamia
mixture to it and continue beating until you combine the ingredients
well. Add almond milk, coconut oil, and stevia extract and continue
mixing until you completely combine all the ingredients. Add the
chopped macadamia nuts and stir them in.
5. Transfer the batter to the muffin tins and make sure to distribute it
equally across the cups. Bake for 25 minutes at 325F. Allow it to cool
down a bit.
6. Prepare the topping by combining powdered sweetener of your choice
and lime juice in a bowl. You should get a smooth mixture that you can
drizzle over the muffins once they cool down.
Spicy Pumpkin Muffins
Serves 12
Ingredients
6 big eggs
1 cup coconut, shredded
2 cups almond flour
¾ cup canned pumpkin puree, unsweetened
¾ cup canned coconut milk
1/3 cup pumpkin kernels, chopped
1/3 cup sunflower seeds, chopped
½ cup Stevia or sweetener of your choice
2 tablespoons psyllium husk powder
1 tablespoon vinegar
½ teaspoon stevia glycerite
½ teaspoon mace, ground
¼ teaspoon ginger, ground
¼ teaspoon cinnamon, ground
½ teaspoon maple extract
½ teaspoon salt
Directions
1. Turn your oven to 350F to preheat it. Use cooking spray to grease
muffin tins (you will need 12 of them).
2. Use a food processor or a blender to pulse the shredded coconut and
nuts.
3. Grab a big mixing bowl and add ground coconut-nut mixture to it. Add
almond flour, coconut flour, psyllium husk powder, baking powder,
baking soda, Stevia, ground mace, ground cinnamon, ground ginger,
and salt. Combine everything until you mix the ingredients well.
4. Use another bowl to mix 6 big eggs, pumpkin puree, coconut milk,
vinegar, stevia glycerite, and maple extract. Combine everything well.
Once you mix all the ingredients thoroughly, add them to the big bowl
with nut mixture in it. Combine everything once again until all the
ingredients are incorporated. Allow it to sit for about 7-8 minutes.
5. Transfer the batter to the muffin cups. Make sure to divide it equally
between the 12 tins. Bake for 8 minutes at 400F and then reduce the
heat to 350F and continue baking for another 30 minutes. It depends on
the oven, but the muffins are done once the toothpick comes out clean,
and they become golden brown.
Carrot Zucchini Muffins
Serves 12
Ingredients
3 medium eggs
1 ½ teaspoon baking powder
1/3 cup Stevia or sweetener of your choice
1 tablespoon golden flax meal
½ cup zucchini, grated
1/3 cup carrot, grated
¼ cup almond milk, unsweetened
1 teaspoon cinnamon
½ teaspoon apple cider vinegar
2 tablespoon butter or olive oil
Topping:
1 teaspoon lemon juice
½ teaspoon liquid stevia
Directions
1. Turn your oven to 350F to preheat it. Use a big bowl and add coconut
flour, Stevia or sweetener of your choice, cinnamon, baking soda,
baking powder, and golden flax meal to it. Combine the ingredients
until they are well mixed and allow them to sit for a bit.
2. Grab a different bowl and add the eggs, grated zucchini, grated carrot,
almond milk, vanilla extract, apple cider vinegar, and butter or olive
oil. Combine all the ingredients until they are well mixed.
3. Transfer the batter to the muffin tins and divide it equally across 12
cups. Bake for about 30 minutes at 350F or until the muffins get golden
brown color (the toothpick should come out clean). Allow them to cool
down completely.
4. In the meantime, make the frosting by combining cream cheese, lemon
juice, vanilla extract, and liquid stevia in a bowl. Use an electric hand
mixer to combine all the ingredients until you get a creamy
consistency. Put the topping over the muffins once they cool down and
serve.
Cranberry Almond Muffins
Serves 12
Ingredients
6 big eggs
½ cup + 2 tablespoons Swerve or sweetener of your choice
2 cups almond flour
1 tablespoon apple cider vinegar
½ teaspoon stevia glycerite
1 ½ cups cranberries, fresh, chopped
½ cup coconut milk
2 tablespoons psyllium husk powder
½ teaspoon almond extract
¼ cup almonds, sliced
1 tablespoon melted butter
½ teaspoon salt
Directions
1. Turn your oven to 350F to preheat it. Use cooking spray to grease the
muffin tins (you will need 12 of them). Use a food processor to chop
the fresh cranberries and allow them to sit for a bit.
2. Use a bowl and add almond flour, coconut flour, ½ cup of Swerve,
baking powder, baking soda, and salt. Combine everything until there
are no lumps in the batter. Set aside 1/3 of the dough because you will
need it later.
3. Add the psyllium husk powder to the remaining muffin batter and stir it
in. Once you stir, top the mixture with chopped cranberries.
4. Grab another bowl and add eggs, apple cider vinegar, almond extract,
vanilla extract, and stevia glycerite. Use an electric hand mixer or a
fork to combine all the ingredients well.
5. Add the egg mixture to the chopped cranberries mixture. Mix all the
ingredients until they are well combined. Allow the batter to sit for
about 7-8 minutes.
6. Use a small bowl and combine the 1/3 of the muffin mixture you saved
with sliced almonds, 2 tablespoons of Swerve, and 1 tablespoon of
melted butter. Use a fork or even your fingers to mix the ingredients for
a bit.
7. Divide the batter (the one with eggs and cranberries) equally across 12
of the muffin tins you previously greased. Place the sliced almonds
mixture on top of the muffins.
8. Bake for about 6 minutes at 400F and then reduce the heat to 350F and
bake for additional 20 minutes. It depends on the oven, but the muffins
are done once the toothpick comes out clean, and they become golden
brown.
Mocha Chocolate Chunks Muffins
Serves 12
Ingredients
1 ½ cup almond flour
¼ cup cocoa, unsweetened
1 cup dark chocolate bar, chopped
½ cup flax seed meal
1 tablespoon instant coffee granules
½ cup melted butter
3 eggs
½ cup of Swerve or sweetener of your choice
Directions
1. Turn your oven to 350F to preheat it. Use cooking spray to grease the
muffin cups (you will need 12 of them).
2. Boil a ¼ cup of water and add the coffee granules to it. Once they
dissolve, set them aside to cool down for a bit.
3. Use a medium bowl to mix flax seed meal, almond flour, baking
powder, and cocoa.
4. Once they are combined, add eggs, melted butter, sweetener of your
choice, and coffee. Continue stirring until you combine all the
ingredients.
5. Chop the chocolate bar and add it to the mixture. Stir the batter to
distribute the chocolate evenly all over it.
6. Transfer the batter into the muffin tins. Make sure to divide the dough
across all 12 muffin cups proportionally. Bake for 14 minutes at 350F.
Allow them to cool down before serving.
Maple Pecan Muffins
Serves 12
Ingredients
½ cup Almond Flour
¼ cup Flaxseed
1/3 cup pecan halves
1 large egg
1 tablespoon vanilla extract
1 tablespoon maple extract
¼ cup coconut oil
1/8 cup erythritol
1/8 tablespoon stevia (liquid)
¼ tablespoon baking soda
¼ tablespoon apple cider vinegar
Directions
1. Turn your oven to 325F to preheat it. Put pecan halves into a food
processor or a blender to coarsely chop them.
2. Grab a bowl and add the egg, maple extract, vanilla extract, stevia,
apple cider vinegar, and coconut oil.
3. Use a different bowl to mix 2/3 of pecan halves with almond flour,
flaxseed, baking soda, and erythritol. Make sure to combine the
ingredients well.
4. Add the pecan mixture to the egg mixture and combine them until you
make a dough form.
5. Transfer the batter into muffin molds and make sure to divide them
equally between the tins (you will need 12 of them). Sprinkle the top
with the remaining pecans.
6. Bake for 30 minutes at 325F. Allow the muffins to cool down before
serving.
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Ketogenic Waffles Recipes
Sweet Potato Waffles
Serves 4
Ingredients
1 egg
1 cup sweet potatoes, mashed
1 teaspoon garlic
¼ cup olive oil
Salt to taste
Directions
1. Turn on your waffle maker to preheat it. Don’t forget to grease it well
to prevent the batter from sticking.
2. Add sweet potatoes, egg, coconut flour, garlic, and salt to taste to a
food processor or a blender. Process all ingredients.
3. Transfer the batter onto griddles, making sure that you cover each
section with the equal amount of batter. Repeat until you have batter
remaining.
Cinnamon Soy Flour Waffles
Serves 8
Ingredients
3 eggs
¾ cup buttermilk
1 cup soy flour
1 tablespoon baking powder
6 tablespoons Swerve or sweetener of your choice
2 tablespoons ground cinnamon
Directions
1. Turn your waffle iron on to preheat it. Use a mixing bowl and add soy
flour, baking soda, baking powder, ground cinnamon, and Swerve or
sweetener of your choice to it. Combine all the ingredients well.
2. Add melted butter, eggs, buttermilk, and vanilla extract and mix all the
ingredients until you combine them well.
3. Add about a ½ cup of cold water to the batter. Make sure to add it
gradually. You want to make your batter a bit thick, so you don’t have
to use all water if you achieved this with lesser quantity.
4. Transfer the dough to your preheated waffle iron. You should use
around 1/3 cup of batter each time. Once the waffle browns a bit on
both sides, remove it from the pan. Repeat the process until you have
no more batter remaining.
Sage and Cheddar Waffles
Serves 6
Ingredients
1 cup canned coconut milk
1/2 cup cheddar cheese
1 ½ tablespoon melted coconut oil
1 whole egg
1/2 tablespoon dried ground sage
1/2 tablespoon garlic powder
1 ½ tablespoons baking powder
1/4 tablespoon of salt
Directions
1. Turn your waffle iron to preheat it. Grab a bowl and add the coconut
flour, baking powder, and all the seasonings to it. Combine the
ingredients well.
2. Add the wet ingredients and combine everything to make a batter form.
3. Finally, add the shredded cream cheese to the batter and combine
everything well.
4. Transfer the batter to the waffle iron and make the waffles. Allow them
to cool down a bit before serving.
Ketogenic Biscuits and Crackers
Coconut Flour Biscuits
Serves 8
Ingredients
4 big eggs
5 tablespoons of melted butter (or coconut oil)
Salt to taste
Directions
1. Turn your oven to 400F to preheat it. Grab a bowl and add coconut
flour, eggs, maple syrup, baking powder, melted butter (or coconut oil),
and salt to taste. Use an electric hand mixer to combine all the
ingredients. Alternatively, you can even use a blender to process them.
2. Once the ingredients are well incorporated, for 8 small patties. Use a
spoon to flatten them. You want each to remind you of biscuits, so they
should have about 1-2 inch thickness.
3. Bake for 15 minutes at 400F. It depends on the oven, but the biscuits
are done once they begin to brown a bit.
Parmesan Garlic Biscuits
Serves 24
Ingredients
6 eggs
¾ cup Parmesan cheese, grated
1 cup almond flour
1 tablespoon parsley, dried
6 garlic cloves, minced
1/3 cup melted butter (or coconut oil)
Directions
1. Turn your oven to 350F to preheat it. Use parchment paper to line a
baking sheet.
2. Use a big bowl and add almond flour, coconut flour, grated parmesan
cheese, baking powder, and parsley to it. Combine the ingredients well.
3. Add eggs and melted butter (or coconut oil) to the mix and stir
everything until you combine the ingredients. Allow it to sit for about 5
minutes for the batter to thicken.
4. Use a spoon to transfer the batter to the baking sheet. In the process,
make biscuits shapes. You need about one tablespoonful to make one
cookie. You can also use a cookie scooper. If you want, you can
sprinkle with more Parmesan cheese.
5. Bake for 20 minutes at 350F. It depends on the oven, but the cookies
are done once they reach golden color and become firm to the touch.
Allow them to cool down before serving.
Ketogenic Cheese Crackers
Serves 6
Ingredients
1 egg
1 cup almond flour
2 cups Parmesan cheese
1 teaspoon rosemary
½ teaspoon salt
Directions
1. Use a microwave-safe bowl and add almond flour, cream cheese, and
Parmesan cheese to it. Combine the ingredients and put them in the
microwave. Cook for 60 seconds using the HIGH settings. Your goal is
to melt the cheese partially. Make sure to stir the mixture as soon as
you take it out of the microwave.
2. Allow the mixture to sit for a bit and then add the egg, rosemary, and
salt. Combine all the ingredients until you mix them well. If the cheese
gets too hard, you can put it in the microwave for 10 more seconds to
soften it.
3. Use parchment paper to line a baking sheet. Transfer a large ball of
dough on the sheet and put another piece of the parchment paper over it
(it should be the same size). Next, spread the batter to make a thin
layer.
4. You can use a pizza cutter or a knife to make square crackers from the
dough. Bake for 12 minutes at 450F, making sure to flip once after 6
minutes. Allow them to cool down a bit before serving.
Almond Sesame Crackers
Serves 4
Ingredients
1 cup almond flour
1 big egg
3 tablespoons sesame seeds
Salt and pepper
Directions
1. Turn your oven to 350F to preheat it. Use parchment paper to line up a
baking sheet.
2. Grab a bowl and add almond flour, baking soda, sesame seeds, and salt
and pepper to taste. Combine all the ingredients well.
3. Add the egg and combine the ingredients again to make a batter. Next,
cut the dough into two halves.
4. Put parchment paper on a working area and use cooking spray to grease
it. Place the batter in the center and make a form a ball. Next, put
another piece of parchment paper over it (don’t forget to spray it, too).
5. Make a large rectangle out of the batter. Take off the top parchment
paper and slice the dough into crackers by using a knife or a pizza
cutter. You can add additional salt and pepper if you want to.
6. Put the dough on the baking sheet and bake for about 20 minutes.
Allow them to cool down before serving. If you can’t bake the entire
batter at once, you can bake one-half at a time.
Conclusion
Thank you again for purchasing this book!
I hope you’ve had fun reading this book and preparing some of the amazing
ketogenic recipes listed here.
My goal was to provide you various recipes that will suit different tastes. I’m
sure that each of you managed to find a lot of tasty meals that you will
prepare on a regular basis during your ketogenic style of nutrition.
Finally, if you enjoyed this book, then I’d like to ask you for a favor, would
you be kind enough to leave a review for this book on Amazon? It’d be
greatly appreciated.
Click here to leave a review for this book on Amazon!
For more information, please check out my blog at Mastering-life.com
You can as well subscribe to My Newsletter Here..
Thank you and good luck!
Preview of “Ketogenic Diet” Book
Introduction
I want to thank you and congratulate you for downloading the book
“Ketogenic Diet”
This book contains proven steps and strategies on how to lose weight with the
ketogenic diet.
I used to have a big problem with obesity. I was constantly eating and
overeating unhealthy and junk food and I didn’t lift a finger when it comes to
activity. One day I’ve decided – things have got to change!
The ketogenic diet helped me not only achieve my ideal weight (I lost over
50 pounds), but it also improved my body composition by getting rid of that
stored fat in my belly and other areas.
Now, I look and feel much better! I have so much energy and I can go on and
on without feeling tired. That is why I’ve decided to share with you the secret
of achieving the perfect state of your organism with the help of the ketogenic
diet.
Here’s what we will cover in this book:
● What is ketogenic diet, how it works and why it is a perfectly healthy way
to lose weight
● How to calculate the number of macronutrients you need?
● What food should you eat and avoid during keto?
● 4-week ketogenic diet plan as a suggestion
● More than 30 completely keto-friendly recipes!
And much more!
I’ve used my own experience of going through keto to help explain it to you
in the best way. I noted down all the questions I had and tried to answer them
for you in this book.
Everything you need to know about the ketogenic diet is in one place – here.
Thanks again for downloading this book, I hope you enjoy it!
Chapter 1 – Ketosis Explained
Ketosis is a regular metabolic process in our body and it happens on an
everyday basis. It is a metabolic state where your body uses ketone bodies in
the blood for some of its energy supply.
The human body is extremely adjustable and it can process different nutrients
into the fuel it needs to work. Carbs, fats, and proteins are all potential
sources of energy supply. When you eat a lot of carbohydrates or proteins,
your body breaks them down into glucose (also known as blood sugar).
Glucose is then used in creating an energy molecule called ATP, which your
organism uses for maintenance and daily activities within the body.
Believe it or not, our body uses most of the nutrients we intake just for daily
maintenance. However, if you eat enough food, the chances are that there will
be an excessive amount of glucose which the body doesn’t require at the
moment. In that case, one of the two things happens:
● Glycogenesis – the excess amount of glucose is converted to glycogen and
stored in your muscles and liver
● Lipogenesis – once your body believes that there is enough glycogen in
your liver and muscles, the remaining glucose will be converted into fats
and stored within your body
Ketosis is a process that happens when your organism is out of glycogen or
glucose. In cases when your body can’t access food, it will start burning fat
and creating ketones (energy molecules). This process usually occurs when
you are sleeping, so it is a completely normal metabolic state of the organism.
The human body has a natural ability to switch metabolic pathways.
When your body starts burning fat and making fatty acids, the end result of
the process is the creation of ketones. These molecules are then used by your
brain and muscles as a fuel. In most cases, the human body uses glucose as
the main source of its energy supply. However, once the carbohydrate or
protein intake is low, your body will simply use fatty acids as a natural
alternative.
What Is Ketosis and How Does It Work?
Ketosis is a process that occurs when your body is out of glycogen or glucose
and it starts using consumed and stored fat as a fuel for maintenance and
daily activities. It is a metabolic state your body should be in when you are
on a ketogenic diet.
The study conducted by the University of California shows that the human
organism actually prefers using ketones. In fact, it is about 70% more
efficient than when running on glucose. If you think about it from an
evolutionary point of view, it makes perfect sense. Our ancestors didn’t have
constant access to glucose. Hell, they didn’t even have regular access to food.
Instead, their body was using the fat from the animal they ate.
The Process Explained
Your liver breaks down the consumed or stored fat and releases fatty acid
molecules and glycerol. The next step is breaking down the fatty acids
further. This process is called ketogenesis and it produces a ketone body by
the name of acetoacetate.
Your body converts acetoacetate into one of the two types of ketones:
● BHB (beta-hydroxybutyrate) – after your body gets adapted to the state
of ketosis, your muscles will use the acetoacetate to convert it to BHB and
your body will then use it as brain fuel
● Acetone – lesser amounts of acetone are converted into glucose, but most
of it is thrown out as waste. This might lead to a characteristic breath
smell that ketogenic dieters are familiar with
As your organism gets used to ketosis, your body will expel a lesser amount
of ketones. This doesn’t mean that the process is slowing down. It just means
that your body got better at feeding the brain with BHB as an energy supply.
You do need glucose in small amounts to maintain good health, which is why
your organism creates it with acetone. The liver is there to make sure that you
have enough glucose in your blood.
Unlike glucose, there is absolutely no need for carbohydrates. More than 50%
of the excessive amount of proteins is turned into glucose. That is why eating
carbs is a bad thing if you are on a ketogenic diet – it can knock you out of
the state of ketosis.
Ketosis vs. Starvation
The state of ketosis is not the same as fasting. Starvation occurs when you
don’t have any food source whatsoever. It leads to your body using your
muscle tissues to make the glucose it needs.
On the other hand, ketosis is a healthy way to lose additional pounds. The
ketogenic process helps your body use the amount of fat it has stored and
helps you preserve your muscle tissue.
Click here to check out the rest of (Ketogenic Diet) on Amazon.
Or go to: http://amzn.to/2ps3ePm
Check Out My Other Books
Below you’ll find some of my other popular books that are popular on
Amazon and Kindle as well. Simply click on the links below to check them
out. Alternatively, you can visit my Author Page on Amazon to see other
work done by me, Click Here
Alkaline Diet V.1
Ketogenic Diet
Instant Pot Ketogenic Cookbook V.1
Instant Pot Ketogenic Cookbook V.2
Ketogenic Fat Bombs V.1
Minimalist Living
Conversation Tactics
If the links do not work, for whatever reason, you can simply search for these
titles on the Amazon website to find them.

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