Everyday Keto Diet Baking - 2022

NEW CUPCAKES • COOKIES • DOUGHNUTS • BREAD • PIES • AND MORE
-EVERYDAY-
KETO Gu ilt -fr ee tre ats
Nut ritio us pudd ings
Simple step-by-step recipes
All under 6 g
net carbs
Edition
Digital
FOURTH
EDITION
Delicious treats that will help to keep you away from carbs
-EVERYDAY-
KETO
The keto diet has soared in popularity in recent years
with many adopting the diet as part of a healthy lifestyle.
Eliminating carbs from your day-to-day can be a challenge
and when you love to bake, even more so. This bookazine
is here to help you overcome this challenge and teach you
how to whip up a range of tasty bakes, from cupcakes, cookies
and doughnuts, to moreish savoury snacks like flatbread and
garlic knots. We take you through 13 things that you need to
know about the keto diet and baking, before delving into the 51
low carb recipes. Everything in this bookazine is well under 10 g
net carbs so treating yourself to these bakes won’t push you off
track. Preheat the oven and let’s get keto baking today!
-EVERYDAY-
KETO Future PLC Quay House, The Ambury, Bath, BA1 1UA
Editorial
Editor Rebecca Greig
Senior Art Editor Andy Downes
Compiled by Dan Peel & Lora Barnes
Head of Art & Design Greg Whitaker
Editorial Director Jon White
Contributors
Rebecca Greig, Laurie Newman, Jackie Snowden, Jo Cole, Julie Bassett
Photography
Simon Muncer & Rebecca Greig
All copyrights and trademarks are recognised and respected
Advertising
Media packs are available on request
Commercial Director Clare Dove
International
Head of Print Licensing Rachel Shaw
licensing@futurenet.com
www.futurecontenthub.com
Circulation
Head of Newstrade Tim Mathers
Production
Head of Production Mark Constance
Production Project Manager Matthew Eglinton
Advertising Production Manager Joanne Crosby
Digital Editions Controller Jason Hudson
Production Managers Keely Miller, Nola Cokely,
Vivienne Calvert, Fran Twentyman
Printed in the UK
Distributed by Marketforce, 5 Churchill Place, Canary Wharf, London, E14 5HU
www.marketforce.co.uk Tel: 0203 787 9001
Everyday Keto Baking Fourth Edition (HOB4353)
© 2022 Future Publishing Limited
We are committed to only using magazine paper which is derived from responsibly managed,
certified forestry and chlorine-free manufacture. The paper in this bookazine was sourced
and produced from sustainable managed forests, conforming to strict environmental and
socioeconomic standards. The paper holds full FSC or PEFC certification and accreditation.
All contents © 2022 Future Publishing Limited or published under licence. All rights reserved.
No part of this magazine may be used, stored, transmitted or reproduced in any way without
the prior written permission of the publisher. Future Publishing Limited (company number
2008885) is registered in England and Wales. Registered office: Quay House, The Ambury,
Bath BA1 1UA. All information contained in this publication is for information only and is, as far
as we are aware, correct at the time of going to press. Future cannot accept any responsibility
for errors or inaccuracies in such information. You are advised to contact manufacturers and
retailers directly with regard to the price of products/services referred to in this publication. Apps
and websites mentioned in this publication are not under our control. We are not responsible for
their contents or any other changes or updates to them. This magazine is fully independent and
not affiliated in any way with the companies mentioned herein.
Future plc is a public Chief executive Zillah Byng-Thorne

company quoted on the Non-executive chairman Richard Huntingford
London Stock Exchange Chief financial officer Penny Ladkin-Brand
(symbol: FUTR)
www.futureplc.com Tel +44 (0)1225 442 244
click here to get your

Ultimate KETO Meal Plan
CONTENTS
10 13 things you need to know
about the keto diet & baking
Cakes
20 Pecan Cupcakes
22 Mocha swiss roll
24 Jaffa cakes
26 Almond cake
28 Pound cake
30 Red velvet cake
32 Hazelnut cupcakes
34 Strawberry poke cake
36 Key lime poke cake
38 Cinnamon and nutmeg cake
40 Carrot cake
42 Tres leche cake
44 Hazelnut cheesecake slice 20
46 Strawberry muffins
Bites
70
50 Mini berry gallettes
52 White chocolate & strawberry
doughnuts
54 Doughnut sandwiches
56 Rocky road
58 Peanut cake bars
60 Pecan cookies
62 Macadamia biscotti 24
64 Macaroons
66 Raspberry doughnuts
68 Cream slice
70 Mocha doughnuts
72 Macadamia and chocolate
cookies
74 Ginger brownies
76 Skillet cookie
78 Pistachio shortbread
80 Clementine & cardamom
shortbread
34 64
82 Cookie rings
6
10 120
112
116
84 Cinnamon swirl cookies

86 Meringue cookies
Desserts
90 Eton mess
98 92 Cheesecake brownie
94 Salted caramel pudding
126 96 Cheesecake doughnut

pudding
98 Sour cream pie
100 Pistachio and walnut baklava
102 Custard tarts
104 Crème caramel
106 Tiramisu
108 Sticky toffee pudding
110 Bakewell tart
112 Chocolate orange tart
Savoury
116 Garlic knots
118 Quiche
120 Flatbread bites
122 Sausage triangles
94 118 124 Peanut flour bread
126 Parmesan shortbread
7
Introduction
13 Things
You need to know
about the keto
diet & baking
Going keto doesn’t mean you have to miss out on baked goods
and treats! Find out more about the keto diet and how you can
incorporate baking into your new lifestyle
f you’ve picked up this book, then you’re probably diet means reframing the way you look at foods and
I somewhat familiar with the keto diet. Properly

called the ketogenic diet, this is a popular low-
carbohydrate, high-fat (LCHF) diet. There are many
overhauling your diet.
The keto diet is, unsurprisingly, pretty low in
processed foods. It involves plenty of healthy fats,
LCHF diets out there, such as the Atkins diet, but the moderate amounts of protein and very few carbs.
keto diet has been around for a while and, thanks to This means no more heavily processed cakes, pizza,
its impressive results, is likely to be here to stay for a bread, pasta, biscuits, sweets… However, it doesn’t
good while yet. mean you have to give up treats for good.
Its defining feature is the fact that it virtually By learning how to bake the keto way, you can
eliminates most sources of carbohydrates. Only replace most of your favourite foods with keto-
around 5-10% of everything you eat in a day should friendly alternatives. You will need to learn a few tips
come from carbohydrates. Although that sounds and tricks, but keto treats can be just as satisfying
achievable on paper, it actually takes a lot of and moreish as their carb-laden alternatives.
planning, as almost every food has carbs in it. Even This book is packed with great recipes to try. On
something as healthy as an apple is actually pretty these intro pages, we’ll explore the basics of the keto
high in carbs. Therefore, deciding to try the keto diet and how you to get started with keto baking.
8
Introduction
By focusing your diet on healthy

fats, you can convert your body’s
primary energy source
Image source: iStockphoto / JulijaDmitrijeva
How to get into ketosis

The point of the keto diet is to enter a state called ketosis, but what does that mean?
1
A ‘normal’ diet is generally quite high in When we eat lots and lots of carbs, we fill up our
carbohydrates. In a traditional healthy diet, there stores pretty quickly and that can mean a lot of stored
should be roughly 50% carbs in a daily food fat. By removing carbs from our diet, we’re forcing the
intake. However, in Western diets this can creep body to deplete the stored glycogen and then it has
as high as 60-70%. to go hunting for an alternative source of fuel. Those
Our bodies like carbohydrates. They are a form of stored fat reserves are the perfect option. The body
energy that can be quickly absorbed into the blood will produce ketones to help access these fat stores,
stream. Carbohydrates are broken down into a type and ketones can be used as an energy source.
of sugar called glucose. Insulin is produced to aid this When ketones have built up in your body and
process and help manage the rise in our blood sugar become your primary fuel source, the body is in a
levels. Leftover glucose is converted into glycogen, state of ketosis. However, if you then consume more
which can be stored in the liver and your muscles. Any carbs, your body will go back to using those, as they
excess glucose that can’t be converted to glycogen is are easier to break down. In order to stay in ketosis,
instead stored as fat, for long-term energy. you need to maintain your keto diet for the long term.
Keto can improve

your wellbeing
There are numerous benefits to the keto
diet that you might not expect
Image source: iStockphoto / RyanJLane
2
While there are many physical reasons to follow the
keto diet, it might also improve your wellbeing in other
ways. Some of the most common benefits converts to
the diet experience include better mental clarity, increased
concentration, improved focus and a boost in memory. It
might also help you sleep better and give your energy levels
a little lift. This won’t happen instantly, as your body needs
One benefit you might experience is to get used to the diet, but if you commit to a keto diet, you
a boost in your energy levels
might find it benefitting your life in many ways.
9
Introduction Ultimate KETO Meal Plan
Keto could give

your health a boost
Whether you’re looking to lose weight or
improve your health generally, following a
Image source: iStockphoto / stockvisual
keto diet could be the answer
3
There are many reported benefits of the
keto diet when it comes to physical health.
Many people are drawn to it initially for its
weight-loss benefits. You might find that
you lose a lot of weight at first, but this is normally
One side effect of the keto water loss as your body adapts to its new fuel
diet could be weight loss
source. If you follow the diet for longer, it’s likely
you’ll be eating a healthier overall range of foods
and consuming less calories (in comparison to a
carb-heavy and processed diet), so you should see
continuing weight loss and then maintenance of a
healthy weight. Because you’re eating more healthy
fats, you may find that you feel fuller for longer and
therefore be less inclined to snack.
Losing weight in itself, if you need to do so, can
Image source: iStockphoto / vgajic
bring a whole range of health benefits. It can help

you to reduce your risk of things like Type 2 diabetes
and heart disease.
The keto diet is also thought to help control blood
sugar levels – if you are a Type 2 diabetic, talk to
your medical professional about whether it might
There may be some health work for you. The keto diet may also help to lower
benefits for Type 2 diabetics
blood pressure and cholesterol levels.
It helps to understand macros

To really succeed at the keto diet, you need to understand what macronutrients
are and how to monitor them
4
Every food is made up of three key calculators can be used to input everything you eat
macronutrients, commonly called macros. and drink, and they will display how your macros
These are protein, carbohydrate and fat. are balanced throughout the day. If you want to
These are all things that the body can use as bake some keto treats, you need to ensure that
energy, which is measured in calories. Fat equates you eat these in moderation and within your daily
to nine calories per gram, whereas protein and macro ratios, so that they can enhance your diet
carbs are about four calories per gram. This is why but not tip you out of ketosis.
fat can make you feel fuller for longer.
Different diets are based around these macros
and how many of each you should eat. You can
get low-fat diets as well as low-carb diets. In the
ketogenic diet you’re looking to consume quite
a lot of fat, from healthy sources, an adequate
Image source: iStockphoto / IGphotography
amount of protein and a small amount of carbs.

A traditional Western diet might be roughly
50% carbs, 25% protein and 25% fat. With a keto
diet, what you’re looking to achieve is about 75%
fat, 20% protein and 5% carbohydrates – a very
distinct difference! The hard part is taking these
percentages and actually applying them to a
normal daily diet. A keto diet is based on
a 75% fat intake with
The best thing to do is to use an app or online very few carbs
resource to track what you are eating. These food
10
Introduction
Give your
bake a lift!
In traditional baking, you
would use baking powder to
help batter rise when it’s baked.
Luckily, a teaspoon of baking
powder is just over 1g/.03oz of
carbs and that’s usually enough
for an entire bake, so you
can continue using it as
normal if a recipe
calls for it.
Image source: iStock / LarisaBlinova

Keto pizza can curb
a craving and taste
amazing too!
Where does
Image source: iStock / ThitareeSarmkasat
baking fit in?
Learn to bake in a keto-friendly way
and you can eat some amazing treats
5
There are a lot of things that you can’t eat
when on a keto diet. Most baked goods fall
firmly in the ‘don’t eat’ pile. This can lead
to temptation and eating those treats we
miss the most. But it doesn’t have to be like that. If
you have time to spend in the kitchen and get stuck
into some baking, you can still enjoy many of your
favourite foods.
You will just have to learn to bake in a slightly
different way. You might have to adapt your
techniques, learn about new ingredients and try
a bit of experimentation. However, if you put the
effort in, you can make breads, pizza bases, cakes
and biscuits that fit into your keto lifestyle.
While what you bake might not be an exact Enjoy baked goods, like
this almond coconut
replica of your pre-diet choices, they are tasty and butter cake, on keto
exciting nonetheless.
11
Introduction
Mind
your milk
Dairy milk can be a
great source of fat, but it is
also relatively high in carbs.
Therefore when baking, it’s worth
swapping it out for one of the
many non-dairy alternatives to
keep your whole bake on the
lower end of the carb scale.
Nut milks are the most
common alternative.
Image source: iStockphoto / Tolimir

Coconut flour can add
extra fibre to your bakes
Learn your flours

To bake, you need flour, so here’s the lowdown on some substitutes
6
Why can’t you use normal, plain/all-purpose be careful, however it is packed with fibre, which can
flour? Well, it contains over 100 g/3.5 oz of help to give your digestive health a boost. It really
carbohydrates per cup, so you’d definitely not does soak up moisture though, so you will need to use
maintain ketosis for very long! Luckily, there less of it than plain/all-purpose flour and increase the
are plenty of alternative flours. You will need to get liquid in your recipe.
to grips with the nutritional labels so you can directly
compare flours. Some common alternative flours, like
spelt flour, are still pretty high in carbs. It also takes
a little trial and error as some flours are better for
certain bakes than others – with a bit of practise with
different recipes, like the ones in this book, you will
soon learn what works best for what products.
Image source: iStockphoto / FotografiaBasica
One alternative you will see in many recipes is

almond flour. This has about 8 g/.2 oz of carbs per
cup, which is a lot less than all-purpose flour. It is very
high in fat, but has no gluten, so you will need to use
an extra egg or baking powder to help a batter bind
together and rise. It’s worth it though, as it gives a
nice texture and tastes good too. You can use lots of
other nut flours as well.
Almond flour is one of the
Coconut flour is another popular option. It has most popular alternatives
about 30 g/1 oz of carbs per cup, so you do need to
12
Introduction
s
re
tu
ic
eP
ad
dm
iStockphoto / Han
rce:
sou e
ag
Im
Plant-based Stevia is a
popular sugar alternative
Know your sweeteners

in keto baking
If you need a sugar fix, there are some sweet alternatives you can use in your bakes
7
Luckily, there has been a real growth in or powder. It is much, much sweeter than sugar so
the availability of sugar alternatives in you only need to use a little.
recent years, so you should be able to find You can also use Xylitol, which is a type of sugar
something suitable in your keto bakes to alcohol. It is as sweet as sugar, but doesn’t raise
replace sugar. Many recipes will use Stevia, as it’s blood sugar levels in the same way. You can use it
easy to get hold of, not too expensive, plant-based in many baked goods, but it can absorb moisture so
and super-sweet with zero calories or carbs. It is a you may need extra liquid. Look in your supermarket
great option in baking and you can get it as a liquid to see what you can find and experiment!
Key ingredients to master

Keto baking comes with a whole new
range of ingredients to play with
8
The biggest change when coming to keto baking
from traditional baking is getting to grips with
Image source: iStockphoto / OlgaMiltsova
a new set of ingredients. You can’t use plain/all-

purpose flour, for example, which is very high in carbs,
so you will need to familiarise yourself with alternatives
(see opposite tip). Every flour behaves slightly
differently, so you might need to use more or less of it
and you might also need to adapt the other ingredients
in a recipe, too. For example, some flour substitutes
are really absorbent, so you need to use more liquid in
You might have to explore some
new ingredients in keto baking the mix. You will also need to explore different ways to
sweeten your bakes, as sugar is off the menu.
13
Introduction Ultimate KETO Meal Plan
What is
xanthan gum?
It’s easier to get hold of this
ingredient these days, thanks
to the rise in gluten-free baking.
It helps hold ingredients together
in the absence of gluten, so is
handy in keto baking when using
flour substitutes for breads
and cakes to ensure the
bake doesn’t crumble.
Image source: iStockphoto / Sanny11

Keto recipes might
use more eggs than
traditional baking
Change your baking habits

Keto baking means getting used to doing things a little differently
9
It can be hard to break habits when you’re to room temperature, especially your cold fats like
used to baking in a certain way. Keto recipes butter, eggs or cream. They will blend into a much
are a little different and you need to trust smoother batter if they are at the same temperature
the recipes when you first start. They might as your other ingredients.
seem a little odd if you’re used to baking in the
traditional way. For example, you might be using a lot Different flours might
more eggs and liquid than you’re used to, or you may react in different
ways during baking
have to add extra baking powder or baking soda.
It’s important to remember that you are learning
a new skill and that you need to have a little faith
in the recipe’s authors. They have already done the
hard work and tried and tested the recipe for you,
Image source: iStockphoto / a_namenko
so follow the guidance – even if it doesn’t seem right

– and see what happens. Over time, you will build
a new instinct for keto baking and be able to adapt
recipes or invent recipes to suit your tastes.
Some things to bear in mind are that flours without
gluten will act differently to normal flours. You can’t
often make a straight like-for-like swap with plain/
all-purpose flour quantities. You also need to get in
the habit of ensuring that ingredients are brought
14
Introduction
Mix up your milks

If you’re swapping out dairy milk, there
are some great alternatives
10
You can swap your dairy milk pretty easily.
By opting for something like unsweetened
Image source: iStockphoto / bhofack2
almond milk, you can retain the original

quantities but with a lot less sugar and carbs. Coconut
milk is great if you want something thick and creamy
in your bake. You can even use double cream, which
has less carbs than whole milk. You could try watering
Almond milk
is a great it down to give you a milk-like consistency, but still
alternative to benefit from the sweetness and creaminess. As with
dairy milk in
keto baking all keto baking, trial and error is the way forward – you
will soon find your preferred milk alternative.
Things might bake differently

You may need to adjust your timings when baking with keto ingredients
11
As well as quantities and types of on. As well as the time spent in the actual oven
ingredients, the timings of your bakes cooking, many keto recipes really need to stand after
might change too. It’s quite easy to burn they are taken out of the oven. Leave your breads
a keto bake, more so than a traditional and cakes in their baking tray for a little while. This
bake. This is due to the different ingredients that will help to cook the bake thoroughly and keep the
are used. As you’re using non-gluten flours and outside crisp. You need to allow at least 15 minutes
more liquid, most keto recipes will call for a longer of cooling in the tin before taking the bake out and
bake time and a lower temperature. This enables putting it on a cooling tray to cool down.
the batter to rise gently and cook throughout. Most If you’re cooking hot items like pizza or pie, then
ovens have a degree of inaccuracy, so you need to you obviously don’t need to leave them to cool.
keep an eye on your bakes, especially the first few But you can give them a minute or two to settle on
times. They can go from perfect to burnt in minutes, the hot tray before serving to ensure that they are
so check regularly to see how your bake is getting perfectly crisp.
Image source: iStockphoto / GMVozd
Many keto bakes will

continue cooking in the tray
when they leave the oven
15
Introduction
Buy ingredients in bulk

Some keto-friendly goods are expensive, but buying in bulk can save you money
12
One thing you’ll probably notice quite You can also buy many of these ingredients in bulk.
quickly is that some of the alternatives There are many online health food stores that offer
for keto baking are a lot more expensive large bags of these essentials and you’d be surprised
than the traditional ingredients. Almond what you can get on Amazon these days! You could
flour costs around £8.99 for 500 g (source: Holland also check out your local zero-waste shop, which
& Barrett UK, at the time of writing), whereas you can sometimes work out cheaper for things like flour
can get organic white flour for £1.35 for 1kg (source: alternatives than conventional shops.
Tesco UK, at the time of writing). As you can see, this
is a huge difference.
Image source: iStockphoto / monkeybusinessimages

It’s the same for things like sugar replacements
– white sugar costs very little, but something like
Stevia is more expensive. You do use less Stevia so
it will last a long while, but it is still something to
consider when you’re shopping to a budget.
The key is to shop around. Some of the lower-price
supermarkets actually stock these ingredients either Image source: xxxxx
regularly or as special buys. If you see them in there
for a good price, stock up! Your local supermarket
can be more expensive, especially if it’s something Local sustainable shops
that isn’t particularly common. You might find that can work out cheaper
for some ingredients
bigger superstores have a better choice.
16
Introduction
Know your
almonds
Almond flour is a common
substitute for plain/all-purpose
flour. It is made from ground,
blanched, skinless almonds. It
is called ground almonds in the
UK, but almond flour in other
countries. You can also get
almond meal, made from
ground almonds with
their skin on.
Image source: iStockphoto / vladans

Use scales to ensure precise
amounts of ingredients in
your keto bakes
Precision is everything
Getting the perfect keto bake every time relies on being accurate
13
The most important thing to take away
with you when it comes to keto baking
is that precision will really pay off. Be
precise with your ingredients as you are
learning, because using too much or little can change
Image source: iStockphoto / AleksanderNakic
the whole outcome. Weigh your ingredients with

decent scales so that you know you’re using the right
amount each time, rather than relying on spoons.
Pay attention to the instructions and follow each
step as it’s written. Follow the timings given and
any extra instructions. Once you’ve got to grips with
Image source: xxxxx
recipes that have been tried and tested, you will start
to hone your own instinct towards keto baking and
you can start to get a little experimental. For now Read recipes properly and
though, we have a whole host of exciting recipes for follow the instructions
when you bake keto goods
you to try in this book – so let’s get started!
17
CAKES
20 Pecan Cupcakes
22 Mocha swiss roll
24 Jaffa cakes
26 Almond cake
28 Pound cake
30 Red velvet cake
32 Hazelnut cupcakes
34 Strawberry poke cake
36 Key lime poke cake
38 Cinnamon and nutmeg cake
40 Carrot cake
42 Tres leche cake
44 Hazelnut cheesecake slice
46 Strawberry muffins
36
46
18
24
28 22
19
Cakes
Pecan cupcakes
These nutty cupcakes, flavoured with maple syrup
and rum, are super tasty
Ingredients Method
2 cup | 200 g | 7 oz almond For the cupcakes: Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and
flour place 10 cupcake cases in a muffin tin.
1
/2 cup | 50 g | 2 oz pecans, In a medium bowl, mix the almond flour, whey protein, baking powder
chopped and baking soda together. Then in another bowl cream the butter and
1
/4 cup | 25 g | 1 oz whey sweetener until soft and fluffy.
protein powder
Beat the eggs into the butter one at a time followed by the dry mix. Next,
1 tsp baking powder fold in the rum, maple syrup, almond milk and chopped pecans.
3
/4 teaspoon baking soda
Divide the batter evenly between the cake cases and then bake in the
6 tbsp butter, softened oven for 15 minutes until golden brown.
1
/3 cup | 70 g | 2.5 oz
granulated sweetener Once baked, leave to cool completely in the tin. Keto cakes can often be
very brittle and crumbly when they are still hot.
2 large eggs
3 tbsp sugar-free maple For the frosting: Simply beat the double cream until stiff peaks form and
syrup then fold in the maple syrup.
3 tbsp dark rum Use a spoon to dollop the topping onto each cupcake, or use a piping bag
2 tbsp almond milk for a neater finish. Place a pecan half on top of each cake and drizzle with
extra syrup.
For the frosting
1 cup | 240 ml | 8 fl oz
double cream
3 tbsp sugar-free maple
syrup
Pecan halves, for
decorating
Maple syrup for drizzling
INFORMATION
PREP TIME
10 minutes
BAKING TIME
15 minutes
SERVINGS
12
NET CARBS PER
SERVING 3g
20
Cakes
21
Cakes click here to get your
Mocha swiss roll

Coffee, chocolate and cream… the trio guaranteed to
make a tasty cake
Ingredients Method
1 cup | 100 g | 3.5 oz For the sponge: Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and
almond flour line a Swiss roll baking tray with baking parchment.
4 tbsp butter, melted In a large bowl, combine the almond flour, psyllium husk powder, cocoa
3 eggs powder, sweetener and baking powder. Mix together until everything is
evenly distributed.
1
/4 cup | 40 g | 1 oz psyllium
husk powder Add in the melted butter, sour cream and eggs and mix thoroughly using
1
/4 cup | 40 g | 1 oz cocoa an electric whisk or wooden spoon. Next add in the coconut milk and
powder coffee, mixing well.
1
/4 cup | 60 ml | 2 fl oz Pour the batter into the Swiss roll tray and ensure it is spread evenly
coconut milk across the entire surface.
1
/4 cup | 60 g | 2 oz sour
cream Bake in the oven for 12 minutes, then let it cool slightly. Use the parchment
to roll the sponge into a spiral while it is still quite hot and cover with a
1
/4 cup | 50 g | 1.7 oz dish towel. Leave to cool almost completely.
granulated sweetener
2 tsp strong coffee For the frosting: When you are ready to do the filling, whip the cream
until stiff peaks form and stir in the coffee. Now unroll the cake very
1 tsp baking powder carefully, removing the parchment paper and spread the cream evenly
over the surface.
For the filling
Now gently roll the Swiss roll back up! Chill in the fridge for at least an
2 cups | 470 ml | 16 fl oz
hour before serving.
double cream
4 tbsp strong coffee
INFORMATION
PREP TIME
10 minutes
BAKING TIME
12 minutes
SERVINGS
12
NET CARBS PER
SERVING 3g
22
Cakes
23
Cakes
Jaffa cakes
Delicate sponges topped with a fruity filling and dark
chocolate – one is never enough!
Ingredients Method
1
1 /4 cups | 120 g | 4.25 oz Preheat your oven to 180 °C | 350 °F | Gas Mark 4, then grease a large
almond flour rectangular baking tin. Cream the butter and sweetener together until
light and fluffy. Next add in the cream cheese and beat until everything is
1
/4 cup | 56 g | 2 oz well combined.
unsalted butter, softened
3
/4 cups | 150 g | 5.25 oz Now add in the eggs and mix until smooth. Add the almond flour and
granulated sweetener baking powder into your mixture and stir everything together.
4 eggs Pour the batter into your prepared tin and bake for 20 minutes until
1
/2 cup | 115 g | 4 oz cream cooked all the way through. You might need to extend the baking time
cheese depending on your tin. Ideally you want quite a thin layer of cake, so use a
relatively big tin.
1 tsp baking powder
1 packet sugar-free orange Meanwhile make the orange jelly, but only use two-thirds of the
jelly mix recommended water. Pour it into a baking tin that’s roughly the same size
as the one used for the cake and pop it in the fridge to set.
1 cup | 170 g | 6 oz
unsweetened dark Once the cake is cooked, leave it to cool completely and then use a round
chocolate cookie cutter to cut out rounds of cake. Use the same cutter to carefully
cut out rounds of the set jelly and lay the jelly on top of each cake round.
Next melt the chocolate and use it to delicately top each cake. Pop the
cakes in the fridge to set completely.
INFORMATION
PREP TIME
15 minutes
BAKING TIME
20 minutes
SERVINGS
10
NET CARBS PER
SERVING 5g
24
Cakes
25
Cakes
Almond cake
Inspired by the classic French recipe, enjoy this elegant
cake with a cup of tea
Ingredients Method
For the sponge: Preheat the oven to 180°C (160°C fan) | 350°F | gas 4.
For the sponge Grease a 23cm | 9” round springform tin and line the base with a circle of
baking parchment.
75 g | 2 2/3 oz | 1/3 cup
butter, softened
In a large bowl, beat together the softened butter with the sweetener until
90 g | 3 oz | 1/2 cup monk smooth and creamy. Add in the almond flour, baking powder and salt and
fruit and erythritol blend beat again, making sure there are no lumps.
sweetener
Next add the eggs, sour cream, and the vanilla and almond extracts and
350 g | 12 1/2 oz | 3 1/2 cups
mix thoroughly until everything is combined.
almond flour
/2 tbsp baking powder
1
Pour the cake batter into the prepared tin and bake for about 28-32
minutes, or until the top is golden and a toothpick/skewer inserted into
/4 tsp salt
1
the middle comes out clean.
4 eggs
For the toasted almonds: While the cake bakes, you can also use the oven
180 ml | 6 fl oz sour cream
to toast the flaked almonds for the topping. Arrange them in a single layer
/2 tsp vanilla extract
1 on a lined baking sheet, and place on the top shelf of the oven for about
3-4 minutes until lightly browned. Alternatively, you can toast them in a
/2 tsp almond extract
1
dry pan over a low-medium heat.
For the glaze Once the cake is cooked, remove from the oven and leave to cool in the
3 tbsp butter, melted tin for about 10 minutes.
2 tbsp powdered sweetener For the glaze: While the cake cools, prepare the glaze by melting the
1 butter and whisking it together with the powdered sweetener, vanilla and
almond extracts.
/4 tsp almond extract
1
To assemble: Run a knife around the edges of the tin, then transfer the
To decorate cake to a wire rack. Use a pastry brush to coat the top and sides of the
cake with glaze, reserving about 1 tbsp of glaze for the next step.
1 large handful flaked
almonds
Sprinkle the toasted almonds over the cake and gently press them into
Powdered sweetener, to the glaze. Drizzle the remaining glaze on top and leave to cool completely.
dust (optional)
When ready to serve, dust with some powdered sweetener (if using).
INFORMATION
PREP TIME
10-15 minutes
BAKING TIME
28-32 minutes
SERVINGS
12
NET CARBS PER
SERVING 4g
26
Cakes
27
Cakes
Pound cake
A moist, tender cake that makes the ideal companion
to a hot drink
Ingredients Method
1
2 /2 cups | 240 g | 8.5 oz Preheat your oven to 180 °C | 350 °F | Gas Mark 4, then grease a loaf tin
almond flour with butter or oil. Cream the butter and sweetener together until light and
fluffy. Next add in the cream cheese and beat until well combined.
1
/2 cup | 115 g | 4 oz
unsalted butter, softened Now add in the eggs and mix until smooth. Add the almond flour, baking
1 1/2 cups | 300 g | 10.5 oz powder and salt into your mixture and stir everything together.
Pour the batter into your prepared tin and bake for 60 minutes until
8 eggs cooked all the way through. You might need to extend the baking time
1
/2 tsp salt depending on your tin.
1 cup | 225 g | 8 oz cream Once the cake has completely cooled, remove it from the tin.
cheese
1 1/2 tsp baking powder For the frosting: In a mixing bowl, beat the cream cheese, sweetener and
lemon juice together until smooth.
For the frosting Spread the cream cheese frosting on top of the loaf cake, and then finish
1
/2 cup | 115 g | 4 oz cream with a sprinkling of zest.
cheese
1
/2 lemon, juiced
4 tbsp powdered sweetener
Zest of one lemon
INFORMATION
PREP TIME
15 minutes
BAKING TIME
60 minutes
SERVINGS
12
NET CARBS PER
SERVING 4g
28
Cakes
29
Red velvet cake

This distinctive cake is rich and dense, topped with
delicious light and fluffy cream cheese frosting
Ingredients Method
For the sponges For the sponges: Preheat the oven to 180°C (160°C fan) | 350°F | gas 4.
Grease and line two 20cm | 8” round cake tins (springform ideally) and
115 g | 4 oz | 1 stick butter, set aside.
softened
In a stand mixer, or with a hand mixer, cream together the softened butter
105 g | 3 3/4 oz | 3/4 cup
and powdered sweetener at a medium-high speed until pale and smooth.
powdered sweetener
2 eggs Add the eggs, sour cream, vanilla and apple cider vinegar and mix again
at a medium speed until everything is incorporated.
240 ml | 8 fl oz sour cream
1 tsp vanilla extract In another bowl, mix together the almond flour, coconut flour, cocoa
powder, bicarbonate of soda and cream of tartar.
1 tbsp apple cider vinegar
150 g | 5 1/2 oz | 1 1/2 cups Fold the dry ingredients into the wet ingredients until blended. Add
almond flour enough food colouring to achieve a deep, rich shade of red and keep
mixing until the batter’s colour is even.
4 level tbsp coconut flour
2 tbsp cocoa powder Pour half the cake batter into each of the prepared tins, then bake in the
preheated oven for about 20-30 minutes, or until a skewer or toothpick
1 1/2 tsp bicarbonate soda
inserted into the middle comes out clean. Remove from the oven and
1 tsp cream of tartar leave to cool in the tins.
Red food colouring (see the
For the frosting: Using a clean stand mixer or hand mixer, cream together
tip opposite)
the softened cream cheese and butter.
For the frosting In a separate bowl, whisk the double cream until it forms stiff peaks.
225 g | 8 oz cream cheese,
softened Add the cream to the cream cheese mixture, along with the powdered
sweetener, and beat together at a medium-high speed until it is smooth
60 g | 2 oz | 4 tbsp butter, and spreadable.
softened
4 tbsp double cream To assemble: Once the sponges are completely cooled, remove them
from the tins. Add about 1/4 – 1/3 of the frosting to the top of one sponge
2-3 tbsp powdered and smooth it over into an even layer, then place the second sponge on
sweetener top. Smooth the remaining frosting over the top and sides of the cake.
1 small handful freeze-dried
cherries, strawberries or If using the freeze-dried fruit, crush or finely chop them until they are
raspberries (optional) powder-like, then sprinkle over the top and/or sides of the cake, however
you want to decorate it.
Store the frosted cake in the fridge until it’s time to serve.
30
Cakes
INFORMATION
PREP TIME
20-30 minutes
REST TIME
2-3 hours
Paste or gel
BAKING TIME colourings are
20-30 minutes ideal as they provide
the most intense colour,
SERVINGS
so you don’t need to use
10 as much compared to
NET CARBS PER liquid colouring
SERVING 5 g
31
Cakes
Hazelnut cupcakes
These chocolatey and nutty cupcakes are perfect for
when the weather turns cooler
Ingredients Method
1
/4 cup | 56 g | 2 oz For the cupcakes: Preheat your oven to 180 °C | 350 °F | Gas Mark 4, then
unsalted butter, softened line a muffin tin with cupcake cases.
3
/4 cup | 150 g | 5.3 oz Cream the butter and sweetener together until light and fluffy. Add in the
granulated sweetener cream cheese and beat until well combined.
1
/2 cup | 120 g | 4.2 oz
cream cheese Now add in the eggs and mix until smooth. Tip the almond flour, baking
powder, cocoa powder and salt into your mixture and stir until everything
4 eggs comes together.
1 1/4 cups | 120 g | 4.2 oz
almond flour Pour the batter into your prepared tin and bake for 20 minutes until
cooked all the way through. You might need to extend the baking time
1 tsp baking powder depending on your oven.
1
/4 cup | 37 g | 1.3 oz
unsweetened cocoa powder Once the cakes have completely cooled, remove them from the tin.
1
/2 tsp salt For the frosting: Now mix the cream cheese, cocoa powder, sweetener
and hazelnut flavouring together to make the icing. Generously spread or
pipe the icing on top of each cake, then dip each one into the chopped
hazelnuts.
For the icing
1 cup | 257 g | 9 oz cream
cheese
1
/4 cup | 37 g | 1.3 oz
unsweetened cocoa powder
3
/4 cup | 90 g | 3 oz
powdered sweetener
3 drops keto-friendly
hazelnut flavouring
For the topping

1
/2 cup | 75 g | 2.6 oz
chopped hazelnuts
INFORMATION
PREP TIME
15 minutes
BAKING TIME
20 minutes
SERVINGS
16
NET CARBS PER
SERVING 5g
32
Cakes
33
Cakes
Strawberry
poke cake
Fruity strawberry puree and piles of whipped cream – this
is summer in a cake!
Ingredients Method
3 cups | 300 g | 10.5 oz For the sponge: Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and
almond flour grease and line a round 8-inch | 20 cm cake tin.
3
/4 cup | 150 g | 5 oz
Mix the almond flour, sweetener, whey protein and baking powder
together in a large bowl. Then stir in the melted butter, eggs, vanilla and
/3 cup | 35 g | 1.2 oz whey
1 milk and mix until thoroughly combined.
protein powder
Pour the batter into your prepared cake tin and bake for 30 minutes. Once
2 tsp baking powder
baked, remove from the oven and leave to cool in the tin. Use a chopstick
1
/2 cup | 115 g | 4 oz butter, or the handle of a wooden spoon to poke holes all over the cake.
melted
For the filling: Place the strawberries and water in a medium saucepan
3 eggs
and bring to the boil. Allow the strawberries to simmer until they have
1 tsp vanilla extract softened then use a blender to puree the softened strawberries and stir in
the sweetener.
/2 cup | 120 ml | 4 fl oz
1
almond milk Sprinkle the surface of the puree with xanthan gum, then whisk quickly.
For the filling Let the puree cool slightly before pouring over the cake, making sure to
1 /2 cups | 225 g | 4 oz
1 fill all of the holes. Pop the cake in the fridge for at least an hour, then
strawberries remove from the tin.
/3 cup | 80 ml | 2.7 fl oz
1
For the topping: Whip the cream until stiff peaks form and spread over
water the top of the cake. Decorate with a few spare strawberries if you’d like.
/4 tsp xanthan gum
1
For the topping

1 cup | 240 ml | 8 fl oz
double cream
INFORMATION
PREP TIME
10 minutes
BAKING TIME
30 minutes
SERVINGS
16
NET CARBS PER
SERVING 5g
34
Cakes
35
Key lime poke cake

Try this keto twist on a classic Key lime pie
Ingredients Method
3 eggs For the sponges: Preheat your oven to 180 °C | 350 °F | Gas Mark 4.
Grease and line a round 8-inch | 20 cm cake tin.
3 egg whites
1
/2 cup | 110 g | 3.8 oz In a large bowl, whisk together the eggs, egg whites, melted butter and
butter, melted cream, then add in the lime zest. In another bowl, mix the almond flour,
coconut flour, protein powder, sweetener and baking powder together.
1 cup | 240 ml | 8 fl oz
double cream Add the wet ingredients into the dry and mix them thoroughly. Pour the
1 tbsp freshly grated lime batter into the prepared cake tin and bake in the oven for 30 minutes.
zest Once baked, remove from the oven but leave in the tin.
2 cups | 200 g | 7.1 oz For the filling: To make the lime filling, mix the egg yolks with the lime
almond flour juice and zest in a glass bowl – if you are using matcha or colouring, add it
1
/3 cup | 40 g | 1.4 oz into the lime juice first.
coconut flour
Put the bowl over a pot of boiling water and stir constantly for 8 minutes
1
/4 cup | 25 g | 0.9 oz whey or until the mixture begins to thicken. Take the lime filling off the heat and
protein powder stir in the butter until it melts. Next pour in the double cream and stir until
1
/3 cup | 55 g | 1.9 oz well combined.
Use a chopstick or the handle of a wooden spoon to poke holes all over
2 tsp baking powder the cake, then pour the lime filling over the top, making sure to fill all of
the holes. Place the cake in the fridge until it has set.
For the filling
For the topping: Finally, remove the cake from the tin and whip the
3 egg yolks
remaining cream until stiff peaks form. Spread over the top of the cake
1
/2 cup | 120 ml | 4 fl oz and finish with a little more lime zest.
lime juice
1 tbsp freshly grated lime
zest
1
/4 cup | 56 g | 2 oz butter
1 cup | 240 ml | 8 fl oz
double cream
Drop of green colouring,
or 1/2 tsp matcha powder
(optional)
For the topping

1 cup | 240 ml | 8 fl oz INFORMATION
double cream
Lime zest to decorate PREP TIME
30 minutes
BAKING TIME
30 minutes
SERVINGS
16
NET CARBS PER
SERVING 4g
36
Cakes
37
Cakes
Cinnamon
and nutmeg cake
The irresistible aroma of sweet spices will draw everyone
in for a slice
Ingredients Method
For the sponge
Grease and line a 25cm | 10” round cake tin (a springform tin is ideal) and
140 g | 5 oz | 2/3 cup butter, set aside.
softened
Mix the softened butter and cream cheese together in a stand mixer at a
medium speed until smooth and even. Alternatively you can mix by hand
softened
in a large bowl.
155 g | 5 1/2 oz | 3/4 cup
granulated xylitol Reduce the mixer speed to low and add the sweetener, vanilla, spices, salt
and baking powder.
1 tsp vanilla extract
1 tsp ground cinnamon Add the coconut flour, almond flour and eggs and continue to mix at a
low speed for a couple of minutes until everything is fully combined. You
/2 tsp ground ginger
1
may have to stop the mixer and scrape down the sides of the bowl with a
/2 tsp ground nutmeg
1 spatula a couple of times to ensure everything gets mixed in.
/4 tsp ground cloves
1
Pour the cake batter into the prepared tin and bake in the middle shelf of
/4 tsp salt
1 the oven for about 30 minutes. After this time, cover with foil and return
to the oven for a further 15-20 minutes. When it’s done, a skewer inserted
1 tsp baking powder into the middle should come out clean, and the surface should spring
2 tbsp coconut flour back if pressed.
150 g | 5 1/4 oz | 1 1/2 cups Remove the cake from the oven and leave it to cool in the tin for about 10
almond flour minutes, before turning out onto a rack to cool completely.
3 eggs
For the frosting: Using a stand mixer (or an electric hand mixer) with a
For the frosting clean bowl, mix together the cream cheese and butter until they are well
combined and smooth.
softened Reduce the mixer speed to low and add the powdered sweetener a
spoonful at a time – you may not need the whole amount. Stop the mixer
115 g | 4 oz | 1 stick butter,
and taste to see if you want to adjust the sweetness.
softened
90-105 g | 3–3 3/4 oz Add the cinnamon and cream and mix again for another 1-2 minutes.
| 2/3 – 3/4 cup powdered
sweetener To assemble: Once the cake has cooled completely, spread the frosting
over the top in a thick layer, and sprinkle with some extra cinnamon
1 tsp ground cinnamon, plus
before slicing to serve.
extra to sprinkle
2 tbsp double cream
38
Cakes
INFORMATION
PREP TIME
15-20 minutes
BAKING TIME
45-50 minutes Instead of the
individual spices, you
SERVINGS
could also use 1-2 tsp
14 slices mixed spice (to taste) to
NET CARBS PER save time
SERVING 3 g
39
Cakes
Carrot cake
Creamy, moist and delicately spiced, this keto-friendly
carrot cake is perfect with a cup of coffee
Ingredients Method
For the sponge Grease and line two 23cm | 9” round cake tins – springform tins are ideal
for this.
170 g | 6 oz | 3/4 cup butter,
softened
In a large bowl, cream the softened butter and sweetener together until
150 g | 5 1/3 oz | 3/4 cup fluffy. Then beat in the vanilla, followed by the eggs – one at a time – until
granulated sweetener everything is fully incorporated, then set aside.
In a separate bowl, mix together the almond flour, baking powder,
4 eggs cinnamon, cardamom (if using) and salt.
250 g | 9 oz | 2 1/2 cups
Fold the dry ingredients into the butter and egg mixture. Add the grated
almond flour
carrots and the pecans, and keep folding until everything is evenly
2 tsp baking powder distributed throughout the mixture.
2 tsp cinnamon
Pour half the batter into each of the prepared cake tins and bake in the
/2 tsp ground cardamom
1 oven for 30-35 minutes, or until the top springs back when pressed and
(optional) an inserted skewer comes out clean.
/4 tsp salt
1
Leave the cakes to cool in the tins for about 10 minutes, before turning
225 g | 8 oz carrots, peeled out onto a wire rack to cool completely.
and grated
For the frosting: Add the softened cream cheese and butter to a large
115 g | 4 oz pecans or
bowl, and whip with an electric hand mixer at a medium speed until fluffy.
walnuts, roughly chopped
You could alternatively use a stand mixer.
For the frosting Turn the mixer down to low and add the sweetener a spoonful at a time,
225 g | 8 oz cream cheese, followed by the vanilla. Adjust the consistency (if desired) by adding the
softened cream and mixing again.
60 g | 2 oz | 4 tbsp butter, To assemble: Once the sponges have cooled, top one of the cakes
softened with half the frosting. Place the second cake on top, smooth over the
140 g | 5 oz | 1 cup remaining frosting and decorate the top with the pecans or walnuts. The
powdered sweetener finished cake will keep for a week in an airtight container in the fridge.

1-2 tbsp double cream
(optional)
To decorate
60 g | 2 oz pecans or INFORMATION
walnuts, 8 whole nuts and
the rest chopped PREP TIME
25 minutes
BAKING TIME
30-35 minutes
SERVINGS
16
NET CARBS PER
SERVING 5.5g
40
Cakes
If you’re using
cups, measure the
grated carrots loosely –
packing a cup too tightly
can squeeze out too
much moisture
41
Cakes
Tres leche cake

This unusual and delicate cake is an impressive end
to a dinner party
Ingredients Method
1
/2 cup | 50 g | 2 oz coconut For the sponges: Preheat your oven to 180 °C | 350 °F | Gas Mark 4 then
flour grease and line a 9-inch | 23 cm spring-form pan with baking parchment.
1
/2 tsp baking powder Mix the coconut flour, baking powder and half of the sweetener together
1 cup | 200 g | 8 oz in a bowl, then set aside. Put the egg whites in a clean class or metal bowl
granulated sweetener and whisk them with the rest of the sweetener until stiff peaks form.
6 eggs, separated In another bowl, mix the egg yolks with the butter and vanilla extract,
1
/2 cup | 115 g | 4 oz butter then fold in the flour mixture.
melted, cooled
In small batches, gently fold in the stiffened egg whites. Now pour the
1 tsp vanilla extract cake batter into the prepared tin and bake in the oven for 30 minutes.
Leave the cake to cool for about 20 minutes and then take a chopstick or
For the cream
similar and poke holes all over the cake.
1
/2 cup | 120 ml | 4 fl oz
unsweetened coconut milk For the cream: Whisk the coconut milk and double cream together until
combined and then pour over the cake. Leave to soak for around 30
1 cup | 240 ml | 8 fl oz
minutes. Once the cake feels totally cool, pop it in the fridge for at least
double cream
an hour before removing it from the tin.
For the topping
For the topping: Now whip the remaining cream until stiff peaks form and
1 cup | 240 ml | 8 fl oz spread over the top before dusting with a little nutmeg.
double cream
Nutmeg, to dust
INFORMATION
PREP TIME
2 hours
BAKING TIME
30 minutes
SERVINGS
10
NET CARBS PER
SERVING 3g
42
Cakes
43
Cakes
Hazelnut
cheesecake slice
The cream cheese topping elevates a humble sponge into
something far more luxurious
Ingredients Method
1
/4 cup | 56 g | 2 oz For the sponges: Preheat your oven to 180 °C | 350 °F | Gas Mark 4, then
unsalted butter, softened grease a square brownie tin with butter or oil.
3
/4 cup | 150 g | 5.3 oz Cream the butter and sweetener together until light and fluffy. Next add
granulated sweetener in the cream cheese and beat until everything is well combined.
1
/2 cup | 128 g | 4.5 oz
cream cheese Add in the eggs and mix until smooth. Add the almond flour, baking
powder, cocoa powder and salt and stir everything together.
4 eggs
1 1/4 cups | 120 g | 4.2 oz Pour the batter into your prepared tin and bake for 20 minutes until
almond flour cooked all the way through. You might need to extend the baking time
depending on your oven. Once the cake has completely cooled, remove it
1 tsp baking powder from the tin.
1
/4 cup | 38 g | 1.3 oz
unsweetened cocoa powder For the topping: Now mix the cream cheese, cocoa powder, sweetener
and hazelnut flavouring together to make the icing. Generously spread
1
/2 tsp salt over the cake and scatter the hazelnuts over the top. Finish with some
grated chocolate.
For the topping

1 cup | 258 g | 9 oz cream
cheese
1
/4 cup | 38 g | 1.3 oz
unsweetened cocoa powder
3
/4 cup | 90 g | 3 oz
powdered sweetener
3 drops keto-friendly
hazelnut flavouring
1
/2 cup | 75 g | 2.6 oz
chopped hazelnuts
Sugar-free chocolate, to
decorate
INFORMATION
PREP TIME
15 minutes
BAKING TIME
20 minutes
SERVINGS
16
NET CARBS PER
SERVING 3g
44
Cakes
45
Cakes
Strawberry muffins
Make a batch of these fruity muffins for a lazy Sunday
breakfast treat
Ingredients Method
2 eggs Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and place 10 cupcake
cases in a muffin tin. Use silicone ones if you can.
3 tbsp butter, melted
3 tbsp unsweetened almond In a large bowl, mix the eggs, butter and almond milk together until
milk smooth. In another bowl mix the almond flour, baking powder, xanthan
gum and sweetener together.
1 ½ cups | 150g | 5.3 oz
almond flour Now add the dry ingredients to the wet and combine. Use a large metal
1 tsp baking powder spoon or spatula to fold in the chopped strawberries.
½ tsp xanthan gum Evenly divide the batter between the cupcake liners and then bake for 20
½ cup | 100g | 3.5 oz minutes until golden brown.
Leave the muffins to cool in the tin for around an hour before moving
½ cup | 100 g | 3.5 oz onto a wire cooling rack.
chopped strawberries
INFORMATION
PREP TIME
10 minutes
BAKING TIME
20 minutes
SERVINGS
12
NET CARBS PER
SERVING 2g
46
Cakes
47
BITES
50 Mini berry gallettes
52 White chocolate & strawberry
doughnuts
54 Doughnut sandwiches
56 Rocky road
58 Peanut cake bars
60 Pecan cookies
62 Macadamia biscotti
64 Macaroons
66 Raspberry doughnuts
68 Cream slice
70 Mocha doughnuts
72 Macadamia and chocolate
cookies
74 Ginger brownies
76 Skillet cookie
78 Pistachio shortbread
80 Clementine & cardamom
shortbread
82 Cookie rings
84 Cinnamon swirl cookies 66
86 Meringue cookies
60
48
64
74 52
68 62
49
Bites
Mini berry galettes

These cute individual pies are the perfect way
to use up any leftover fruit
Ingredients Method
For the dough For the dough: Mix together the shredded mozzarella and cream cheese
in a microwave-safe bowl. Heat in the microwave for 1 minute, or until
125 g | 4 /2 oz mozzarella
1
the cheeses have just melted. Stir well until they have formed a smooth,
cheese, shredded dough-like mixture.
2 tbsp cream cheese,
softened In another large bowl, whisk the egg whites until stiff peaks form, then
mix in the sweetener, cinnamon and vanilla. Fold in the almond flour.
3 egg whites
1 tbsp granulated Swerve Add the cheese mixture to the almond flour mixture and stir them
sweetener together – you may find it easier to do this by using your hands to mix
and then gently knead. If the dough is still too sticky, add a teaspoon of
1 tsp cinnamon coconut flour, mix again, and repeat if required. Once you have an even
1 tsp vanilla extract dough, wrap in cling film and refrigerate for 1-2 hours.
125 g | 41/2 oz | 3/4 cup For the filling: While the dough chills, stir together all the ingredients for
almond flour the filling, then set aside.
1+ tsp coconut flour
(optional, if needed) Once the dough has nearly finished chilling, preheat the oven to 180°C
(160°C fan) | 350°F | gas 4 and line a baking tray with parchment.
For the filling
To assemble: You will need to work quickly with the dough otherwise it
75 g | 21/2 oz raspberries will warm up too much. Place a large piece of baking parchment or cling
film on a worktop and place the dough in the middle. Put another piece
85 g | 3 oz blackberries
of parchment or cling film on top and roll it out into an even layer about
85 g | 3 oz blueberries 1
⁄2 cm | 1⁄5” thick. Using a 12cm | 5” cookie cutter (or by hand with a knife),
cut as many circles from the dough as you can. Reshape and reroll any
4 tbsp granulated
leftover pieces to cut out more discs, until the dough runs out. You should
sweetener
be able to get 6 discs from the mixture.
1 tsp lemon zest
Place about 1-2 tbsp of the berry mixture into the middle of each dough
1 tsp fresh basil, finely
disc, leaving about 2-3cm | 1” border around the edge. Carefully fold the
chopped (optional)
edges of the dough in so that they cover part of the filling, then fold the
1 tsp xanthan gum overlapping sections over to create a pleated effect (as pictured).
To assemble Gently place each galette onto the prepared baking sheet. Make an egg
wash by briefly whisking the egg with a fork, then brush the liquid over
1 egg the pastry edges of the galettes (or use the yolks, see tip). Sprinkle each
2-3 tbsp granulated one with the extra sweetener, then bake in the preheated oven for 15-25
sweetener minutes, or until the pastry is golden and the filling is bubbling.
Leave to cool on the tray for 5-10 minutes, before transferring to a wire
To serve rack and dusting with powdered sweetener. Serve warm or at room
Powdered sweetener, to temperature with a dollop of cream and extra fresh berries, if desired.
dust
Whipped cream (optional)
Fresh berries (optional)
50
Bites
INFORMATION
PREP TIME
30 minutes
CHILL TIME
1-2 hours
You can use
BAKING TIME the leftover egg
15 minutes yolks for an egg wash
SERVINGS instead of a whole egg;
6 the yolks will give your
pastry a darker glaze
NET CARBS PER when baked
SERVING 5.6 g
51
Bites
White chocolate &

strawberry doughnuts
The white chocolate gives these doughnuts a tempting
strawberries and cream vibe
Ingredients Method
1 cup | 100 g | 3.5 oz For the doughnuts: Preheat your oven to 180°C | 350°F | Gas Mark 4 and
grease a doughnut pan with butter.
almond flour
1
/4 cup | 50 g | 1.75 oz Mix the almond flour, sweetener, baking powder and salt together in a
large bowl. In a separate bowl, whisk the melted butter, almond milk
granulated sweetener and eggs together, then pour that into the flour mix and stir until well
2 tsp baking powder combined.
pinch of salt Split the batter evenly between the doughnut cavities – be sure not to
1
/4 cup | 60 g | 2.25 oz overfill them – they should be around half full. Bake in the oven for 25
minutes until golden brown. Don’t be tempted to remove the doughnuts
butter, melted from the pan too early. With a lot of keto baking it is best to wait until
1
/4 cup | 60 ml | 2 fl oz completely cool before handling.
unsweetened almond milk For the topping: Once cooled, melt the white chocolate and then stir in
2 eggs the coconut oil.
1 cup | 170 g | 6 oz sugar- Dip each doughnut into the chocolate and coat generously, then sprinkle
free white chocolate the doughnuts with freeze-dried strawberries.
2 tsp coconut oil
1
/2 cup | 75 g | 2.6 oz
freeze-dried strawberries
INFORMATION
PREP TIME
10 minutes
BAKING TIME
25 minutes
SERVINGS
12
NET CARBS PER
SERVING 1g
52
Bites
53
Bites
Doughnut
sandwiches
How can you improve a doughnut? Cut it in half, fill with
cream and top with chocolate, that’s how!
Ingredients Method
1 cup | 100 g | 3.5 oz For the doughnuts: Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and
grease a doughnut pan with butter.
almond flour
1 Mix the almond flour, sweetener, baking powder and salt together in a
/4 cup | 50 g | 1.75 oz
large bowl. In a separate bowl, whisk the melted butter, almond milk and
granulated sweetener eggs together, then pour into the flour mix and stir until everything is
well combined.
2 tsp baking powder
pinch of salt Split the batter evenly between the doughnut cavities – be sure not to
1 overfill them – they should be around 3/4 full. Bake in the oven for 25
/4 cup | 60 g | 2.25 oz
butter, melted from the pan too early. With a lot of keto baking it is best to wait until
1 completely cool before handling.
/4 cup | 60 ml | 2 fl oz
unsweetened almond milk For the filling: Once cooled, whip the cream until stiff peaks form; if you
would like it to be a little sweeter feel free to add keto-friendly vanilla or a
2 eggs
few drops of stevia.
For the filling For the topping: Melt the dark chocolate then stir in the coconut oil.
1
1 /4 cups | 300ml | 10 fl oz
double cream To assemble: Slice each doughnut carefully in half and either pipe or
spread a generous amount of cream onto the bottom half. Dip the top
half into the chocolate and then place it on top of the cream to make a
For the topping
sandwich.
1 cup | 170 g | 6 oz dark
chocolate
2 tsp coconut oil
INFORMATION
PREP TIME
10 minutes
BAKING TIME
25 minutes
SERVINGS
12
NET CARBS PER
SERVING 3g
54
Bites
55
Bites click here to get your
Rocky road
The perfect combination of rich chocolate, crunchy
biscuits and soft marshmallows
Ingredients Method
For the cookies For the cookies: Preheat the oven to 180°C (160°C fan) | 350°F | gas 4
and line a baking tray with parchment.
250 g | 9 oz smooth
almond butter (or any nut/ In a large bowl, combine all the cookie ingredients and mix well until you
seed butter you prefer) have a dough. Take a piece of dough and roll it into a small ball, place it
on the baking sheet and press down to form a cookie. Repeat with the
135 g | 43/4 oz | 3/4 cup
remaining dough, leaving space between each cookie. You should be able
to make about 12 cookies.
1 egg
Bake in the oven for about 8-12 minutes, or until they are golden brown.
For the rocky road Remove from the oven and leave the cookies to cool completely before
using them in the rocky road.
12 sugar-free cookies (as
above) If the cookies are still a bit too soft to crush, chill them in the fridge for an
50 g | 1 /4 oz sugar-free
3 hour or two.
mini marshmallows
For the rocky road: Crush the cookies into small pieces and add them to
300 g | 101/2 oz dark a large mixing bowl, along with the marshmallows, and stir together.
chocolate chips
250 g | 9 oz sunflower seed In a saucepan over a low-medium heat (or in the microwave), melt
butter (or any nut/seed the chocolate chips, sunflower seed butter, syrup and coconut oil. Stir
butter you prefer) together until you have a thick, smooth mixture. Set aside to cool slightly,
but make sure it stays pourable (gently reheat if it starts to set).
120 ml | 4 fl oz | 1/2 cup
keto maple syrup Pour the chocolate mixture over the cookies and marshmallows, and stir
4 tbsp coconut oil everything together until they are evenly distributed.
Line a brownie tin or rectangular cake tin with baking parchment. Scoop
the mixture into the tin and spread it into an even layer, smoothing over
with a spatula or the back of a spoon.
Refrigerate the rocky road until it’s firm (about 3-4 hours) before slicing
into 20 bars. Refrigerate overnight to set completely before serving.
INFORMATION
PREP TIME
10-15 minutes
CHILL TIME
3-4 hours
BAKING TIME
8-12 minutes
SERVINGS
20
NET CARBS PER
SERVING 2 g
56
Bites
57
Bites
Peanut cake bars

A classic flavour combination in bar form – the perfect
size for packed lunches
Ingredients Method
3
/4 cup | 170 g | 6 oz butter, Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and grease a large
softened square cake tin with some butter or a little oil.
3
/4 cup | 226 g | 8 oz cream In a large bowl, beat the butter, cream cheese and sweetener together
cheese until soft and fluffy. Then add in the sour cream and peanut butter, then
2 cups | 400 g | 14 oz beat again.
Now, beat the eggs into the mix one at a time, then add in the almond
½ cup | 125 g | 4.4 oz sour flour, whey protein and baking powder.
cream
2 cups | 450 g | 16 oz Pour the batter into your prepared tin and pop in the oven for 40-50
peanut butter minutes. Allow the cake to cool completely then pour the melted dark
chocolate over the top. Once set, slice into squares.
5 eggs
2 cups | 190 g | 6.7 oz
almond flour
1 cup | 113 g | 4 oz whey
protein
2 tsp baking powder
2 cups | 340 g | 12 oz
unsweetened chocolate,
melted
INFORMATION
PREP TIME
10 minutes
BAKING TIME
50 minutes
SERVINGS
18
NET CARBS PER
SERVING 5g
58
Bites
59
Bites
Pecan cookies
Cinnamon, pecans and chocolate combine to give a
hearty treat for colder days
Ingredients Method
2 tbsp butter, softened Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and line a large baking
tray with a sheet of baking parchment.
1
/4 cup | 50 g | 2 oz golden
granulated sweetener In a large mixing bowl, cream the butter and sugar together until they are
1 large egg light and fluffy. Next beat in the egg followed by the flour, baking soda,
salt and cinnamon. Mix together until well combined. Finally, stir in the
2 cups | 192 g | 7 oz chopped pecans.
almond flour
1
/2 tsp baking soda Scoop out balls of cookie dough and place onto the baking tray, then
flatten them so they are the same thickness.
1
/4 tsp salt
1
/8 tsp cinnamon Put the cookies in the oven for 12 minutes or until they are golden brown.
Leave them to cool completely before touching.
1 cup | 110 g | 4 oz chopped
pecans Melt the chocolate and drizzle a generous amount onto each cookie, then
1
/2 cup | 85 g | 3 oz finish with a sprinkling of sea salt.
unsweetened chocolate
Sea salt flakes
INFORMATION
PREP TIME
10 minutes
BAKING TIME
12 minutes
SERVINGS
10
NET CARBS PER
SERVING 3g
60
Bites
61
Bites
Macadamia biscotti
Have a treat with your coffee and enjoy these crunchy
goodies packed with luxurious macadamia nuts
Ingredients Method
2 cups | 200 g | 7 oz Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and line a large baking
almond flour tray with baking parchment.
1
/2 cup | 60g | 2 oz In a large bowl, mix together the almond flour, sweetener, baking powder,
powdered sweetener xanthan gum, nutmeg and macadamia nuts. Add in the melted butter and
1 tsp baking powder eggs, then mix well until a dough forms.
1 tsp xanthan gum Use your hands to form a low, wide log shape. It might be quite sticky so
1 tsp of nutmeg slightly wet or floured hands can help with the handling.
1 cup | 140 g | 5 oz whole Bake the log in the oven for around 45 minutes until it has browned and
macadamia nuts feels firm in the middle.
1
/4 cup | 57 g | 2 oz butter,
melted Remove the biscotti loaf from the oven and leave to cool. You can either
slice it straight away or for better results, leave it overnight to harden up.
2 large eggs
Preheat the oven again, this time to 140 °C | 275 °F | Gas Mark 1. Slice the
log into 1 cm strips. Lay them in a flat layer across a lined baking tray and
bake for 15 minutes on each side.
Turn the oven off, leave the door ajar and leave the biscotti to cool in the
oven. Store them in an airtight jar.
INFORMATION
PREP TIME
15 minutes
BAKING TIME
1 hour 15 minutes
SERVINGS
20
NET CARBS PER
SERVING 1g
62
Bites
63
Bites click here to get your
Macaroons
Deliciously light coconut-packed bites made even better
with a drizzle of dark chocolate
Ingredients Method
2 egg whites Preheat your oven to 180 °C | 355 °F | Gas Mark 4, and line a baking tray
with baking parchment.
1
/3 cup | 70 g | 2.5 oz
granulated sweetener Use an electric whisk (or hand whisk, but it will take longer) to beat the
1 tsp almond extract egg whites in a clean glass bowl until stiff peaks form. Now gradually
add the sweetener, a little at a time, while still whisking. Then beat in the
2 cups | 200 g | 7 oz almond extract.
unsweetened dessicated
coconut Carefully fold in the coconut, being careful not to break down the egg
1
/3 cup | 60 g | 2 oz sugar- whites and try not to beat out the air.
free dark chocolate chips
Scoop portions of the mix out and drop them onto the lined baking tray.
1
/2 tbsp coconut oil Next, bake for 15 minutes or until golden brown.
Once cooked, remove from the oven and allow to cool completely.
Melt the chocolate and mix in the coconut oil, then drizzle it over the
cooled macaroons.
INFORMATION
PREP TIME
15 minutes
BAKING TIME
15 minutes
SERVINGS
10
NET CARBS PER
SERVING 2g
64
Bites
65
Bites
Raspberry doughnuts
Chococlate and raspberry is a match made in heaven –
these doughnuts are sure to be a crowd pleaser
Ingredients Method
2 cups | 200 g | 7 oz For the doughnuts: Preheat your oven to 180 °C | 350 °F | Gas Mark 4,
almond flour then grease a doughnut pan – silicone doughnut moulds are the best.
2 tbsp unflavored protein In a large bowl mix the flour, protein powder, baking powder and sugar-
powder free jelly together. Then in a separate bowl melt the butter and cream
2 tsp baking powder cheese, either in the microwave (30 seconds should be enough) or in a
heat-proof bowl over a pan of boiling water.
1 sugar-free raspberry jelly
powder Once this mixture has melted, add in the sour cream and sweetener and
1
/2 cup | 113 g | 4 oz butter mix well. Pour this creamy mixture into the flour followed by the crushed
raspberries and egg whites and mix until smooth.
1
/4 cup | 55 g | 2 oz cream
cheese Spoon the batter evenly between the doughnut cavities, making sure the
1
/4 cup | 55 g | 2 oz sour mix is evenly spread around the ring.
cream
Bake the doughnuts in the oven for 15 minutes. Leave the doughnuts to
1
/2 cup | 50 g | 1.7 oz cool completely before removing from the pan.
sweetener
1
/2 cup | 50 g | 1.7 oz Melt the chocolate and dip in each doughnut, covering the top half. Leave
crushed raspberries the chocolate to set before eating.
2 egg whites
1 cup | 170 g | 6 oz
unsweetened chocolate,
melted
INFORMATION
PREP TIME
15 minutes
BAKING TIME
15 minutes
SERVINGS
12
NET CARBS PER
SERVING 5g
66
Bites
67
Bites
Cream slice
Take a foray into the world of patisserie with
these delicious treats
Ingredients Method
For the pastry: Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and
1
1 /2 cups | 125 g | 4.4
then line a baking tray with baking parchment.
oz shredded mozzarella
cheese
In a large, clean and dry glass bowl, mix the mozzarella and cream cheese
1
/4 cup | 55 g | 2 oz cream together and pop in the microwave. Cook in 30-second increments,
cheese stirring each time, until the cheese has totally melted. You can also melt
the cheese over a pan of boiling water if you don’t have a microwave.
1 large egg
1 1/4 cup | 120 g | 4 oz Once melted, mix in the rest of the pastry ingredients until fully combined.
almond flour You may need to use your hands at this stage in order to knead the
mixture into a dough.
1 tbsp butter Now wrap your ball of dough in plastic wrap and put it in the fridge for
around 30 minutes. Once chilled, roll the dough out between two pieces
For the filling of parchment paper until it is approximately 0.5 cm thick.
2 1/2 cups | 600 ml | 20 fl Cut into long rectangles (3-4 inches) and lay the dough onto the lined
oz double cream baking tray. Bake in the oven for 15-20 minutes until they begin to turn
3 tbsp powdered sweetener golden brown. Leave to cool completely.
1
/2 cup | 50 g | 1.7 oz For the filling: To create the filling, whip the cream with the sweetener
raspberries until stiff peaks form. Pipe a generous amount of cream onto half of the
cooked rectangles, then push some raspberries into the cream.
For the icing
1
For the icing: Mix the powdered sweetener with the lime juice or water
/2 cup | 60 g | 2 oz
and food coloiuring if you’d like, and coat the rest of the sheets of pastry.
powdered sweetener
Lay each iced sheet on top of the creamed side to create a tasty and
2 tbsp lime juice (or water) creamy sandwich.
Food colouring (optional)
INFORMATION
PREP TIME
10 minutes
BAKING TIME
15-20 minutes
SERVINGS
10
NET CARBS PER
SERVING 4g
68
Bites
69
Bites
Mocha doughnuts
Combining the flavours of coffee and chocolate, these
doughnuts taste as good as they look!
Ingredients Method
1
/4 cup | 58 g | 2 oz sour For the doughnuts: Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and
cream grease a doughnut pan – silicone doughnut moulds are the best.
1
/4 cup | 38 g | 1.3 oz In a large mixing bowl, whisk together the sour cream, cocoa and
unsweetened cocoa powder sweetener until fully combined. Stir in the coffee, cream and melted butter
1
/4 cup | 50 g | 2 oz followed by the egg. Now whisk in the almond flour and baking powder
granulated sweetener until everything is fully combined.
1
/4 cup | 55 g | 2 oz melted Divide the batter evenly between the cavities and bake in the oven for
butter around 15 minutes. Keep an eye on the doughnuts while they bake as
1 egg ovens may vary.
1 cup | 100 g | 3.5 oz When ready, remove from the oven and leave to cool. Don’t remove the
almond flour doughnuts from the pan until they have cooled completely.
1
/2 tsp baking powder
For the icing: To make the icing, beat the cream cheese, sweetener and
1
/8 cup | 30 ml | 1 fl oz coffee together until smooth. Dip the top half of each doughnut into the
double cream icing. Now hold a piece of card over half of each doughnut while you dust
1
/8 cup | 30 ml | 1 fl oz the other half with cocoa powder.
strong coffee
For the icing

3 tbsp cream cheese
1
/8 cup | 30 ml | 1 fl oz
strong coffee
Unsweetened cocoa
powder, for dusting
INFORMATION
PREP TIME
15 minutes
BAKING TIME
15 minutes
SERVINGS
12
NET CARBS PER
SERVING 2g
70
Bites
71
Bites
Macadamia and
chocolate cookies
These protein-packed and deliciously sweet cookies take
just minutes to whip up and bake
Ingredients Method
2 cups | 200 g | 7 oz Preheat your oven to 170 °C | 325 °F | Gas Mark 3, then line a baking tray
almond flour or two with baking parchment.
1
/4 cup | 38 g | 1.3 oz In a large bowl combine the flour, cocoa powder, gelatin and baking soda.
unsweetened cocoa powder In another bowl, beat the butter and sweetener with a wooden spoon until
1 tbsp gelatin powder light and fluffy. Add in the egg and mix well.
1
/2 tsp baking soda Now mix the flour mix into the wet ingredients followed by the nuts and
1
/2 cup | 115 g | 4 oz butter, chocolate chips, leaving a few chocolate chips for later.
softened
Roll the dough into 1.5-inch balls and place them on the baking trays,
3
/4 cup | 150 g | 5.2 oz leaving room for them to spread. Use your hand to flatten the balls then
granulated sweetener press the remaining chips into the tops of the cookies.
1 egg
Bake the cookies in the oven for 12 minutes or until they start to colour
3
/4 cup | 75 g | 2.7 oz around the edges.
chopped macadamia nuts
1 Let the cookies cool completely before you move them from the trays.
/3 cup | 60 g | 2 oz
chips
INFORMATION
PREP TIME
10 minutes
BAKING TIME
12 minutes
SERVINGS
12
NET CARBS PER
SERVING 3g
72
Bites
73
Bites
Ginger brownies
The addition of fresh and ground ginger bring a gentle
warmth to these brownies
Ingredients Method
1 cup | 100 g | 3.5 oz Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and grease an 8-inch
almond flour square pan, or line with parchment.
1
/4 cup | 30 g | 1 oz cocoa Place all of the ingredients into a large bowl and thoroughly mix them
powder together. Spread the batter evenly in the baking pan.
2 tsp ground ginger
Bake for 20 minutes on the centre rack, then let cool completely. They will
2 tbsp grated fresh ginger be quite soft just out the oven but will solidify as the cool. They firm up
1 tsp baking powder even more if you cover them loosely and then refrigerate overnight.
1
/2 tsp salt
1
/4 cup | 56 g | 2 oz melted
butter
3 tbsp water
2 eggs
3
/4 cup | 150g | 5.2 oz
INFORMATION
PREP TIME
10 minutes
BAKING TIME
20 minutes
SERVINGS
16
NET CARBS PER
SERVING 1g
74
Bites
75
Bites
Skillet cookie
What’s better than chocolate chip cookies? One giant
freshly baked cookie, of course!
Ingredients Method
For the cookie For the cookie: Preheat the oven to 180°C (160°C fan) | 350°F | gas 4.
Grease a skillet or a round cake tin (about 20cm | 8” wide) with a little
115 g | 4 oz | 1 stick butter, butter and set aside.
plus extra for greasing
Heat the butter in the microwave for about 30 seconds, or until it is
130 g | 41/2 oz | 2/3 cups
melted but not hot.
1 tsp vanilla extract Add the sweetener to a large mixing bowl, pour in the melted butter and
beat well until combined.
1 egg
200 g | 7 oz | 2 cups Add the vanilla and egg and mix briefly until they are incorporated. Next
almond flour add the almond flour, xanthan gum (if using), baking powder and salt, and
mix again until combined.
1
/2 tsp baking powder
1
/4 tsp salt Add the chocolate chips to the bowl and knead the dough lightly with
your hands until the chips are evenly distributed.
1
/2 tsp xanthan gum
(optional)
Press the dough into the prepared skillet with your hands, and smooth it
90 g | 3 oz dark chocolate over with a silicone spatula. Try to keep it as level as possible.
chips (or roughly chopped
dark chocolate) Place the skilled in the middle shelf of the oven for about 30 minutes, or
until nicely golden brown. Remove from the oven and set aside to cool
For the ganache slightly while you prepare the ganache (if using).
(optional, to serve)
For the ganache: Finely chop or grate the chocolate and place it in a
40 g | 11/2 oz dark chocolate small bowl.
4 tbsp double cream
Heat the cream to a gentle simmer in a small saucepan, then pour it over
the chocolate. Leave for a minute or two to melt, then stir until you have a
smooth, even ganache.
Take spoonfuls of the ganache and drizzle from a height over the cookie,
before serving straight from the skillet.
INFORMATION
PREP TIME
10-15 minutes
BAKING TIME
30 minutes
SERVINGS
12
NET CARBS PER
SERVING 5 g
76
Bites
77
Bites
Pistachio shortbread
A deliciously nutty take on the classic Scottish
shortbread treat
Ingredients Method
6 tbsp butter, melted Combine all of the shortbread ingredients in a medium bowl and mix well.
You might need to use your hands to bring everything together.
2 cups | 200 g | 7 oz
almond flour Form the dough into a long log and wrap tightly with plastic wrap. Place
1
/2 cup | 60 g | 2 oz in the fridge to chill for at least 30 minutes.
powdered sweetener
Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and line a baking tray
1
/2 cup | 100 g | 3.5 oz with baking parchment. Once your shortbread dough has chilled, unwrap
chopped pistachios and slice into 1/2-inch thick rounds, then place on your baking tray.
Bake for 12 minutes or until the shortbread is lightly golden. Keep a close
eye on them as almond flour tends to burn quickly.
Once baked, leave the shortbread to cool completely before removing

from the baking tray.

INFORMATION
PREP TIME
10 minutes
BAKING TIME
12 minutes
SERVINGS
12
NET CARBS PER
SERVING 2g
78
Bites
79
Bites
Clementine &
cardamom shortbread
Not only does this shortbread taste amazing, it will fill
your home with a festive aroma
Ingredients Method
2 cups | 200 g | 7 oz Mix the almond flour, melted butter, sweetener, cardamom and zest in a
almond flour large bowl until it all comes together into a dough. Roll into a ball, wrap in
plastic wrap and then place in the fridge for 30 minutes.
1
/2 cup | 100 g | 3.5 oz Preheat your oven to 180 °C | 350 °F | Gas Mark 4. Once the dough has
granulated sweetener chilled, roll it out into a large rectangle between two sheets of baking
1
parchment until it is about 1/2 -inch thick.
/2 tsp ground cardamom
1 tbsp clementine zest Cut the dough (but don’t separate the sections) into 3 x 1-inch rectangles
1
and then prick each one with a fork to decorate.
/2 cup | 85 g | 3 oz
unsweetened chocolate Lift the dough using the baking parchment onto a baking tray and bake in
Extra zest to decorate the oven for 15 minutes until lightly golden brown.
Once baked and cooled completely, cut to separate each piece of

shortbread. Now melt the chocolate in a glass bowl over a pot of boiling
water. Dip half of each biscuit into the chocolate, place on a clean bit of
baking parchment and then sprinkle with some extra zest.
INFORMATION
PREP TIME
10 minutes
BAKING TIME
15 minutes
SERVINGS
12
NET CARBS PER
SERVING 3g
80
Bites
81
Bites
Cookie rings
Improve your coffee break with these buttery biscuits
topped with chocolate
Ingredients Method
1 cup | 100 g | 3.5 oz For the cookies: Preheat your oven to 180°C | 350°F | Gas Mark 4
almond flour then line a baking tray with parchment paper. Use a little butter or oil
underneath to help it stick to the tray.
1
/3 cup | 35 g | 1.2 oz
coconut flour In a large bowl, combine the almond flour, coconut flour, xanthan gum,
1
/4 tsp xanthan gum sweetener and baking powder. Now add in the softened butter and
combine with a wooden spoon – or your hands if needed – until a soft
1
/3 cup | 35 g | 1.2 oz dough forms.
powdered sweetener
1
/4 tsp baking powder Place the dough in some cling film and roll into a long cylindrical shape
with blunt ends, roughly 2-inches in diameter. Pop the dough in the fridge
1
/2 cup | 115 g | 4 oz butter, for around an hour.
softened
Once chilled, unwrap the dough and using a sharp knife, cut it into rounds
of roughly 0.5 cm thick – avoid using a knife with a serrated edge. Next
use something round, like a bottle cap, to cut rounds out of the centre.
For the topping
1 cup | 170 g | 6 oz sugar- Place the cookies on the baking tray with a little room for expansion
free white chocolate between each one, then bake in the oven for 8 minutes. You want them
1
to start to colour at the edges, but remain relatively light. Don’t touch the
/2 cup | 85 g | 3 oz
cookies until they are completely cool.
For the topping: Once cooled, melt the chocolate and dip each cookie
into the white, taking care to coat evenly. Finally drizzle the melted dark
chocolate over them to decorte
INFORMATION
PREP TIME
20 minutes
BAKING TIME
8 minutes
SERVINGS
12
NET CARBS PER
SERVING 2g
82
Bites
83
Bites
Cinnamon swirl
cookies
Buttery swirls of cinnamon goodness make these a
delicious treat
Ingredients Method
3 cups | 300 g | 10.6 oz In a large mixing bowl, combine the almond flour, sweetener, baking
almond flour powder and salt. Then add in the egg and butter and mix well – you might
1
need to use your hands.
/2 cup | 60 g | 2 oz
powdered sweetener Split the dough into two equal parts and use your hand to work in the
2 tsp baking powder cinnamon in one half.
1
/4 tsp salt Wrap both pieces of dough with cling film and pop them in the fridge for
1 egg about 30 minutes.
2 tbsp butter Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and line a baking tray
3 tbsp cinnamon with baking parchment.
Roll the plain dough between two sheets of baking parchment until you
have a large rectangle 1/2-inch thick. Now roll out the cinnamon dough
between two other sheets of parchment paper – you’re aiming for a
similar size and thickness.
Lift the top parchment paper off the plain dough and the cinnamon
dough and then sandwich the cinnamon dough on top.
Next roll the dough up from the longest edge like a Swiss roll. Using a
clean sharp knife, slice the dough into 1/2-inch thick rounds. They should
all have a nice cinnamon swirl.
Place them on your baking tray and bake in the oven for 20 minutes until
they are lightly golden brown.
Once baked, leave them to cool completely before moving as keto bakes
tend to be extra fragile.
INFORMATION
PREP TIME
10 minutes
BAKING TIME
20 minutes
SERVINGS
12
NET CARBS PER
SERVING 3g
84
Bites
85
Bites
Meringue cookies
These fluffy clouds of meringue provide a lighter way to
satisfy a sweet tooth
Ingredients Method
2 egg whites Preheat your oven to 100 °C | 210 °F | Gas Mark 1 and then line a baking
tray with baking parchment.
1
/2 cup | 60 g | 2.1 oz
powdered sweetener In a large, clean and dry glass or metal bowl, whisk the egg whites. Go
slowly at first until they foam, then speed up as they become firmer. You
are looking for stiff peaks.
Next add the powdered sweetener a little at a time and keep whisking for
around 2 minutes.
Spoon the mix into a large piping bag with a large nozzle and pipe the
cookies onto the baking sheet.
Now place the cookies in the oven, opening it every 20 minutes to allow
the moisture to escape. After 50 minutes, turn the oven off and leave
them to cool in the oven, overnight if possible.
INFORMATION
PREP TIME
10 minutes
BAKING TIME
50 minutes
SERVINGS
16
NET CARBS PER
SERVING 0g
86
Bites
87
DESSERTS
90 Eton mess
92 Cheesecake brownie
94 Salted caramel pudding
96 Cheesecake doughnut
pudding
98 Sour cream pie
100 Pistachio and walnut baklava
102 Custard tarts
104 Crème caramel
106 Tiramisu
108 Sticky toffee pudding
110 Bakewell tart
112 Chocolate orange tart
90
98
88
96
100 90
89
Desserts Ultimate KETO Meal Plan
Eton mess
A sweet and light dessert that is a summertime favourite
Ingredients Method
For the meringues For the meringues: You may want to do this the day before you plan to
make the dessert so they have plenty of time to cook and cool. Preheat
3 egg whites the oven to 140°C (120°C fan) | 275°F | gas 1. Line a large baking tray with
1
/4 tsp cream of tartar baking parchment and set aside.
60 g | 2 oz | 1/3 cup In a stand mixer or with a handheld mixer, beat the egg whites on a
powdered sweetener medium speed for about 2 minutes until they are foamy, then add the
1
/2 tsp vanilla extract cream of tartar.
Keep mixing as you add the powdered sweetener, a little at a time,

For the Eton mess followed by the vanilla extract. Continue to beat until the mixture forms
480 ml | 16 fl oz | 2 cups stiff, glossy peaks.
double cream
Spread the meringue over the prepared tray, smoothing it into a rectangle
1
/2 tsp vanilla extract or roughly equal thickness all over. Bake in the middle of the preheated
2 large handfuls fresh oven for about 15 minutes, then reduce the oven temperature to 100°C
raspberries (80°C fan) | 210°F | gas 1/4 and bake for a further 1 hour.
2 large handfuls fresh After 1 hour, turn the oven off, but keep the meringue inside for another
strawberries 1-2 hours to crisp up.
2 large handfuls fresh
blueberries Remove from the oven and store in an airtight container until you are
ready to make the Eton mess.
For the Eton mess: Start by whipping the double cream until it’s thick.
Spoon half of the cream into a separate bowl to use later, then add the
vanilla extract to the remaining cream and mix through.
Hull and halve the strawberries. Take half of the berries, place them in a
bowl and mash them with a fork. Leave the remaining berries unmashed.
Take the mashed berries and add them to the vanilla cream, gently fold
them through with a spatula.
Slice the meringue in half. Take one half and roughly snap or slice it into
bite-sizes chunks, then set aside. Take the other half and crush it into
small pieces. Add the crushed meringue to the berry cream mixture and
fold until everything is incorporated.
To assemble: Layer up each bowl with a few spoonfuls of the berry cream
mixture, the plain cream, fresh berries and uncrushed meringue chunks.
INFORMATION You can do this in any order you like, whether you prefer to mix it up, or
ignore the dish’s name and create neat, distinct layers. Serve immediately.
PREP TIME
20 minutes
BAKING TIME
1-2 hours
SERVINGS
6
NET CARBS PER
SERVING 0.7G
90
Desserts
91
Desserts
Cheesecake brownie
Upgrade your cheesecake with a decadent fudgey
brownie base
Ingredients Method
Preheat the oven to 165°C (145°C fan) | 325°F | gas 3, and grease and line
For the brownie the base and sides of a 23cm | 9” springform tin.
base
For the brownie base: Melt the butter and chocolate together in the
115 g | 4 oz | 1 stick butter microwave, heating in 30-second bursts and stirring until you have a
60 g | 2 oz dark chocolate, smooth mixture. Alternatively you can do this in a saucepan on the stove
roughly chopped over a low heat. Set aside to cool slightly.
2 eggs In a large bowl, beat the eggs, sweetener and vanilla together until
165 g | 6 oz | 3/4 cup Swerve smooth. Next fold in the almond flour, cocoa powder and salt, and mix
sweetener everything together well.
1
/4 tsp vanilla extract Slowly pour in the melted butter and chocolate, stirring as you pour. Then
50 g | 13/4 oz | 1/2 cup fold in the chopped nuts until they are evenly incorporated.
almond flour
Pour the batter into the prepared tin and use a spatula or the back of
4 tbsp cocoa powder a spoon to smooth it over into an even layer. Bake in the oven for 15-18
A pinch of salt minutes, or until it’s firm around the edges but still a bit soft in the centre.
1 generous handful walnuts Remove from the oven and leave to cool slightly. Turn the oven down to
or pecans, finely chopped 150°C (130°C fan) | 300°F | gas 2. Place a large baking/roasting tray at
the bottom of the oven.
For the cheesecake
For the cheesecake: In another large bowl, beat the cream cheese until
455 g | 1 lb cream cheese,
it’s smooth. Add the eggs, sweetener, cream and vanilla extract and whisk
softened
until they are all combined.
2 eggs
Pour the cheesecake over the brownie layer and return the tin to the oven
110 g | 4 oz | 1/2 cup Swerve
for about 35-45 minutes, or until the edges are set but the centre has a
sweetener
slight wobble.
4 tbsp double cream
Remove from the oven and leave to cool completely in the tin. Once it’s
1
cool, carefully run a knife around the edge of the tin to loosen it. Remove
the sides of the tin and then refrigerate for at least 3 hours. Serve drizzled
To serve with melted chocolate (if using), accompanied by a few fresh berries and
Dark chocolate, melted dusted with a little more powdered sweetener.
(optional)
Fresh berries
Powdered sweetener, to
dust
INFORMATION
PREP TIME
15-20 minutes
BAKING TIME
3+ hours
SERVINGS
10
NET CARBS PER
SERVING 4.2 g
92
Desserts
93
Desserts
Salted caramel
pudding
Sweet, sticky and just a touch salty – this is the perfect
winter pudding to cozy up to
Ingredients Method
1
/4 cup | 70 g | 2.1 oz Preheat your oven to 180 °C | 350 °F | Gas Mark 4, then grease a pudding
unsalted butter, softened tin or Pyrex bowl with butter or oil. Cream the butter and sweetener
3 together until light and fluffy. Next add in the cream cheese and beat until
/4 cup | 150 g | 5.3 oz
well combined.
1
/2 cup | 120 g | 4 oz cream Add the eggs, then 6 tbsp of the caramel syrup and mix until smooth.
cheese Add the almond flour, baking powder and salt into your mixture and stir
everything together.
4 eggs
1 1/4 cups | 120 g | 4.2 oz Pour the batter into your prepared tin or bowl and bake for 30 minutes
almond flour until cooked all the way through. You might need to extend the baking
time depending on your tin.
1 tsp baking powder
1 Once the cake has completely cooled, remove it from the tin. Leave until
/2 tsp salt
you are ready to eat, then pour over half of the remaining syrup and pop
3
/4 cup | 200 ml | 7 fl oz the pudding in the microwave for 30 seconds. Heat the rest of the syrup
sugar-free salted caramel to pour onto the pudding just before you serve.
syrup
INFORMATION
PREP TIME
15 minutes
BAKING TIME
30 minutes
SERVINGS
8
NET CARBS PER
SERVING 3g
94
Desserts
95
Desserts
Cheesecake
doughnut pudding
Two desserts in one bowl? Yes please!
Ingredients Method
1 cup | 100 g | 3.5 oz For the doughnuts: Preheat your oven to 180°C | 350°F | Gas Mark 4 and
almond flour grease a doughnut pan with butter.
1
/4 cup | 50 g | 1.75 oz Mix the almond flour, sweetener, baking powder and salt together in a
granulated sweetener large bowl. In a separate bowl, whisk the melted butter, almond milk
2 tsp baking powder and eggs together, then pour this into the flour mix and stir until well
combined.
pinch of salt
1
/4 cup | 60 g | 2.25 oz Split the batter evenly between the doughnut cavities – be sure not to
butter, melted overfill them – they should be around 1/2 full. Bake in the oven for 25
1
/4 cup | 60 ml | 2 fl oz from the pan too early. With a lot of keto baking it is best to wait until
unsweetened almond milk completely cool before handling.
2 eggs
For the cheesecake: Once cooled, place each doughnut into the bottom
on a individual round ramekin dish or pot. Place halved strawberries
For the cheesecake around the edge. Now whip the remaining cheesecake ingredients
1
/2 cup | 75 g | 2.5 oz together and divide evenly between each pot.
strawberries, halved
For the topping: Finally, whip the double cream until stiff peaks form then
1 cup | 250 g | 9 oz cream dollop or pipe the cream on top and grate dark chocolate over each one
cheese to finish.
3 tbsp cocoa powder
3 tbsp double cream
For the topping

2 1/2 cups | 600 ml | 20 fl
oz double cream
Dark chocolate to serve
INFORMATION
PREP TIME
10 minutes
BAKING TIME
25 minutes
SERVINGS
12
NET CARBS PER
SERVING 4g
96
Desserts
If you have
leftover doughnuts,
this is a great way to use
them up! Why not soak
them in a little bit of
black coffee to take
them to the
next level?
97
Desserts
Sour cream pie

Tickle your tastebuds with this zesty and
refreshing dessert
Ingredients Method
For the crust: Preheat the oven to 180°C | 350°F | Gas mark 4 and lightly
For the crust grease a loose-bottom cake tin or tart case.
2 1/2 cup | 240 g | 8.5 oz
In a large bowl, mix together the almond flour, sweetener, cocoa powder
almond flour
and sea salt. Stir in the melted butter and egg then mix until well
1
/3 cup | 70 g | 2.5 oz combined.
1 The dough will be quite dry and crumbly. Press it into the bottom and
/4 tsp sea salt
sides of the prepared pan, making it as smooth as possible. Carefully poke
1
/4 cup | 60 g | 2 oz butter, holes in the surface. Bake for 20 minutes.
melted
Leave the tart case to cool completely before prepping the filling.
1 egg
For the filling: In a large pot mix the double cream, egg yolks, lime juice,
For the Filling lime zest together over a medium heat. Whisk continually until the mix
1 1/4 cups | 300ml | 10 fl oz thickens, which will take around 5 minutes.
double cream
Remove from the heat and add in the butter, stirring until it has melted.
4 egg yolks Now, sprinkle on the xanthan gum and quickly whisk to combine.
1
/3 cup | 80 ml | 2.7 fl oz
freshly squeezed lime juice Add in the sweetener a little at a time. Taste as you go because you may
not need it all.
1 tbsp lime zest
1
/4 cup | 60 g | 2 oz butter Finally, whisk in sour cream. Pour the mix into the cooked pastry crust and
chill in the fridge for a minimum of 4 hours until set.
1
/4 tsp xanthan gum
1
/2 cup | 100 g | 3.5 oz Serve with a sprikling of lime zest and a dollop of whipped doublle cream
powdered sweetener if you wish.
1 cup | 240 g | 8.6 oz sour

cream
INFORMATION
PREP TIME
20 minutes
BAKING TIME
20 minutes
SERVINGS
12
NET CARBS PER
SERVING 4g
98
Desserts
99
Desserts
Pistachio and
walnut baklava
A slice of this deliciously sticky Middle Eastern classic
will satisfy any sweet tooth
Ingredients Method
Preheat the oven to 200°C (180°C fan) | 400°F | gas 6, and line a large
For the pastry baking tray (or 2-3 of medium ones) with baking parchment.
6 egg whites
For the pastry: With an electric mixer, or in a stand mixer, beat the egg
5 tbsp powdered sweetener whites until light and fluffy. Add the sweetener a spoonful at a time, and
70 g | 21/2 oz | 1/2 cup chia keep mixing until stiff, glossy peaks form. Add the chia seeds and psyllium
seeds husks, then whisk gently by hand to mix them through evenly.
1 tbsp psyllium husks Pour the mixture into the prepared baking tray(s) and spread it with a
spatula into one even layer, as thin as you can get it. Bake in the oven for
For the filling about 10 minutes, until lightly browned, then remove and set aside to
70 g | 21/2 oz pistachios, cool. Keep the oven on as you will need it again later.
finely chopped (plus extra
to decorate) For the filling: While the pastry cools, mix together the chopped
pistachios, walnuts and cinnamon in a small bowl and set aside.
70 g | 21/2 oz walnuts, finely
chopped (plus extra to In a medium bowl, whisk together the egg yolks, coconut milk, melted
decorate) butter and sweetener until everything is evenly combined.
1
/2 tsp cinnamon
To assemble: Find a rectangular baking tin that’s about 1/3 the size of the
6 egg yolks tray you made the pastry on. Grease and line it with baking parchment.
4 tbsp full-fat coconut milk
Once the pastry has cooled, remove it from the baking tray, turn over,
115 g | 4 oz | 1 stick butter, and carefully peel the baking parchment off. Slice it into three equal
melted rectangles to fit into the new tin.
Place one of the pastry sheets at the bottom of the prepared tin. Spoon
over about 1/3 of the egg yolk mixture and spread it evenly with a pastry
For the syrup brush. Sprinkle on 1/2 of the nut mixture so it’s evenly covered.
6 tbsp water
Place another layer of pastry on top, and repeat with another 1/3 of egg
4 tbsp low-carb syrup yolk and the remaining nut mixture. Top with the final pastry layer and
(such as IMO*) brush with the last of the egg yolk.
1 tbsp lemon or orange zest
Carefully slice the unbaked baklava with a sharp knife, cutting first
6 tbsp granulated lengthways, then diagonally to create about 20 parallelograms. Return to
sweetener the oven and bake for 40 minutes, or until deep golden and crisp on top.
For the syrup: While the baklava bakes, combine all the ingredients for
the syrup in a small saucepan and bring to the boil, whisking constantly.
Reduce the heat to low-medium, and cook for about 4-5 minutes until
the sweetener dissolves. Remove from the heat but cover to keep warm,
stirring occasionally.
Once the baklava is baked, remove from the oven. Pour the syrup all over
while the baklava is still hot, and sprinkle with the extra chopped nuts
to garnish. Leave to cool slightly before serving warm, or leave to cool
completely in the tin until required.
100
Desserts
INFORMATION
PREP TIME
30 minutes
BAKING TIME *You can find
50 minutes several low-carb
syrup alternatives
SERVINGS online, such as IMO
10 used here, or you could
NET CARBS PER try making your own
SERVING 3.4 G (see page 56)
(2 pieces per serving)
101
Desserts click here to get your
Custard tarts
A rich, creamy custard and light, crumbly pastry crust are
a match made in heaven
Ingredients Method
For the crust: Cut the butter into small cubes, then add to a large mixing
For the crust bowl with all the other pastry ingredients.
40 g | 11/2 oz | 3 tbsp butter,
Mix the ingredients by hand, squeezing them through your fingers
softened, plus extra for
and lightly kneading until a dough forms. Shape the dough into a long
greasing
sausage, wrap it in cling film, and place it in the freezer to chill.
100 g | 31/2 oz | 1 cup
almond flour Preheat the oven to 160°C (140°C fan) | 320°F | gas 3. Grease four 10cm |
4” tart moulds (ideally with removable bases) and set aside.
30g | 1 oz | /3 cup lupin
1
flour (or extra almond flour)

Remove the dough from the freezer, slice it into halves, then quarters, so
1 medium egg you have 4 equal pieces. Roll one of the dough quarter into a ball, flatten
it with the palms of your hand, then press it into one of the tart moulds
30 g | 1 oz | scant 4 tbsp
and shape it evenly around the base and sides. Repeat with the other
pieces of dough, working quickly so they don’t warm up too much.
1
/4 tsp stevia powder
Bake in the oven for 12 minutes, then set aside to cool. You can turn off
1
/4 tsp of salt
the oven at this stage.
Zest of 1/2 lemon
For the custard: In a clean mixing bowl, whisk the egg, granulated
For the custard sweetener and stevia until frothy.
1 medium egg Pour the cream, vanilla and nutmeg into a small saucepan, and heat
/2 tbsp granulated
1 until small bubbles start to appear at the edges of the pan (don’t let the
sweetener mixture boil), then remove from the heat and leave to cool slightly for a
minute or two.
1
150 ml | 5 fl oz | scant 2/3 While whisking the egg whites constantly, add 1 spoonful of the hot cream
cup double cream at a time. Add the cream gradually, and keep whisking to prevent the egg
getting scrambled.
1
/4 - 1/2 tsp grated nutmeg,
1 To assemble: Reheat the oven to 160°C (140°C fan) | 320°F | gas 3. Take
plus extra to dust the cooled tart cases and fill each one with the custard – being careful not
to overfill. Sprinkle the tops of each tart with a little more grated nutmeg
and bake for about 18 minutes.
Leave the tarts to cool in their tins, then refrigerate for 3-4 hours to set.
Serve chilled or at room temperature.
INFORMATION
PREP TIME
20 minutes
CHILL TIME
3-4 hours
BAKING TIME
30 minutes
SERVINGS
4
NET CARBS PER
SERVING 3.4g
102
Desserts
103
Desserts
Crème caramel
Also known as flan, this creamy, custardy treat is easier to
make than you might think
Ingredients Method
For the caramel Preheat the oven to 150°C (130°C fan) | 300°F | gas 2. Thoroughly grease
four oven-safe ramekins (approximately 240 ml | 8 fl oz | 1 cup capacity)
65 g | 21/4 oz | 1/3 cup and set aside.
For the caramel: In a small saucepan, heat the ingredients for the caramel
2 tbsp water
over a medium heat, stirring regularly. Cook until the sweetener has
15 g | 1/2 oz | 1 tbsp butter, dissolved and it starts to turn golden brown.
plus extra for greasing
Divide the caramel between the 4 ramekins and set aside to cool. At this
For the custard stage, set a kettle full of water to boil.
240 ml | 8 fl oz | 1 cup For the custard: Add all the custard ingredients to a large mixing bowl
double cream and whisk until you have a smooth, well combined mixture.
2 eggs, whole
Divide the custard between the 4 ramekins. Place them in a large, deep
2 egg yolks oven dish, then slowly fill the dish with the water you boiled in step 3, until
2 tsp vanilla extract it reaches halfway up the sides of the ramekins.
50 g | 13/4 oz | 4 tbsp Carefully transfer the dish to the preheated oven, and bake for about 50
granulated sweetener minutes to 1 hour, or until the edges of the flans are set but the centres
still have a slight wobble.
Remove the dish from the oven and leave the ramekins for another 10
minutes. Then remove the ramekins from the dish (be careful as the water
will still be hot), and leave to cool further.
Once the ramekins are cool enough to touch, transfer them to the fridge
to chill for at least 4 hours, ideally overnight.
To serve: Gently heat the edges of the ramekins by placing them in a bowl
of warm water for a few minutes. This should melt the butter and help
ease your flans out. Another trick you could try is to warm the edges and
bases of the ramekins with a hairdryer.
Quickly flip the ramekin over, straight onto the serving plate. You may
have to tap the ramekin firmly a few times to release the flan.
INFORMATION
PREP TIME
20 minutes
CHILL TIME
4 hours - overnight
BAKING TIME
50 minutes - 1 hour
SERVINGS
4
NET CARBS PER
SERVING 2 g
104
Desserts
105
Desserts
Tiramisu
A rich and creamy Italian classic: this coffee-infused
pudding is not only keto, it’s grain- and gluten-free too
Ingredients Method
For the sponge For the sponge: Preheat the oven to 175°C (155°C fan) | 340°F | gas 3.
Grease and line two 18cm | 7” square baking tins.
100 g | 3 1/2 oz | 7 tbsp
butter, melted Gently melt the butter in a microwave, and set aside to cool slightly.
Using a handheld or a stand mixer with a whisk attachment, combine the
250 g | 9 oz ricotta
ricotta, sweetener and stevia.
100 g | 3 1/2 oz | 1/2 cup
granulated sweetener Add the eggs, one at a time, then slowly pour in the melted butter while
still whisking. Next add the almond flour, baking powder and salt, and fold
1 tsp stevia powder
in with a silicone spatula until everything is incorporated.
3 eggs
Bake for about 20-25 minutes until golden brown, and a skewer/toothpick
70 g | 2 1/2 oz | 1/2 cup
inserted into the middle comes out clean. Leave to cool completely. Once
almond flour
cool, slice into finger-length strips, about 11/2-2cm | 1” wide.
2 tsp baking powder
In a large, deep glass/pyrex dish – approximately 20x25cm | 8x10” in size
1
/4 tsp salt
– arrange all the sponge fingers to see how many layers you will get in the
finished tiramisu. This recipe should make 2-3 layers, depending on the
For the filling dimensions of the tins/dishes you use.
220 ml | 7 1/3 fl oz | a scant Leave the first layer of sponge fingers in the dish, but remove the rest and
1 cup strong black coffee set them aside for later.
A pinch + 1/2 tsp
stevia powder Brew a strong cup of coffee, add a pinch of stevia and the rum (if using)
and stir well. Pour into a wide bowl (such as a cereal bowl) and set aside.
1-2 tbsp dark rum
(optional) For the filling: Separate the egg, and add the yolk to a large bowl with
1 medium egg the sweetener and 1/2 tsp stevia. Beat the yolk and sweeteners to a smooth
paste with a wooden spoon. Add the mascarpone to the yolk mixture and
5 tbsp powdered sweetener beat again.
250 g | 9 oz mascarpone
In a medium bowl, whisk the double cream until it’s firm, then add it to the
200 ml | 7 fl oz | 3/4 cups + yolk mixture and stir thoroughly.
1 tbsp double cream
Cocoa powder, to dust In a separate bowl (or in a stand mixer) whisk the egg white until stiff
peaks form, then fold this into the yolk mixture as well.
To assemble: Spoon some of the cooled coffee over the first layer of
sponge fingers and let it absorb. Repeat until the sponges are saturated,
INFORMATION
but not visibly soggy.
PREP TIME
You should either have enough sponge fingers leftover to make either 2
35-40 minutes
or 3 layers. Take either 1/3 (for 3 layers) or 1/2 (for 2 layers) of the filling and
CHILL TIME spread it over the coffee-soaked sponges, smoothing it into an even layer.
4 hours - overnight Dust generously with cocoa powder.
BAKING TIME
20-25 minutes Take the remaining sponge fingers and very quickly dip them in the
SERVINGS coffee, enough to absorb a little but not become soggy, then arrange
9 them to form a second sponge layer on top of the mascarpone. Follow
with another layer of filling. If necessary, repeat until you have used all the
NET CARBS PER sponge and filling. Dust the final mascarpone layer with cocoa powder.
SERVING 3.2 g
Refrigerate for at least 4 hours before serving, ideally overnight.
106
Desserts
107
Desserts
Sticky toffee
pudding
Re-create the mouth-watering flavour of this British classic,
all for under 4g carbs!
Ingredients Method
For the sponge For the sponge: Preheat the oven to 180°C (160°C fan) | 350°F | gas 4.
Grease an 18cm | 7” round cake tin or oven dish, and line the base with
90 g | 3 /4 oz | 6 tbsp
1
a circle of baking parchment. You will also need a large, deep oven dish,
butter, softened
wide enough for the cake tin to fit inside.
150 g | 5 1/4 oz | 3/4 cup
granulated sweetener First, prepare the sponge. Using a hand mixer or a stand mixer, beat
together the softened butter and sweetener until light and fluffy. Add the
2 eggs, at room
eggs, one at a time, and mix well after each addition.
temperature
2 tsp keto syrup (or make In a small bowl, whisk together the syrup, hot water and vanilla, then set
your own, see page 56) aside to cool slightly.
120 ml | 4 fl oz | 1/2 cup
Add the almond flour, cocoa powder, bicarbonate soda and salt to
hot water
the butter and sweetener bowl and mix well until everything is evenly
1
/2 tsp vanilla extract incorporated. Then pour in the syrup solution and beat until you have a
smooth batter.
150 g | 5 1/4 oz | 1 1/2 cups
almond flour Pour the sponge mix into the prepared round tin and smooth it over.
1
/2 tbsp cocoa powder Cover the top tightly with kitchen foil. If you’re using a loose-bottom or
springform tin, also wrap the base and sides with some more foil to make
1
/2 tsp bicarbonate soda it watertight.
1
/4 tsp salt
Boil a kettle full of water. Place the cake tin into the deep oven dish, then
For the toffee sauce pour the boiled water into the edge of the dish until it is about 5cm | 2”
deep. Open the oven, then very carefully transfer the entire dish into it –
90 g | 3 1/4 oz | 6 tbsp take your time and be careful to avoid sloshing the water about.
butter
4 tbsp brown sweetener Bake for about 40 minutes to 1 hour until the sponge is cooked through.
Very carefully remove from the oven, and leave to cool for 10 minutes,
4 tbsp BochaSweet then remove the tin from the water and set aside to cool completely.
(or allulose or xylitol)
sweetener For the toffee sauce: While the cake cools, prepare the sauce. In a large
saucepan, melt the butter with the brown and BochaSweet sweeteners
1
over a medium heat, stirring regularly.
120 ml | 4 fl oz | 1/2 cup
double cream Bring to the boil and then reduce the heat to low. Keep constant watch
over the sauce as you cook for another 5 minutes, as it can burn easily.
Once it’s amber in colour, add the vanilla to the sauce, and slowly pour in
the cream. It will bubble, but keep whisking as it bubbles away for another
1-2 minutes. Then remove from the heat at set aside to cool slightly.
To serve: Remove the cake from the tin and slice into 8 portions. Serve
with the warm toffee sauce poured over the top.
108
Desserts
INFORMATION
PREP TIME
20-25 minutes
BAKING TIME
40 minutes –
1 hour 15 minutes
COOK TIME
5-10 minutes
SERVINGS
8
NET CARBS PER
SERVING 3.8 g
You can make

the toffee sauce ahead
of time, but reheat it
very gently – the sweetener
may crystallise if it's
heated too fast
109
Desserts
Bakewell tart
The quintessential British classic gets a keto makeover
Ingredients Method
For the crust: Preheat the oven to 160°C (140°C fan) | 320°F | gas 3.
For the crust Grease a 20–23cm | 8–9” fluted tart dish (or a pie tin), and dust it with a
light coating of coconut flour
A sprinkling of coconut flour,
for dusting
First prepare the tart base. Cut the softened butter into small cubes and
40 g | 11/2 oz | 3 tbsp butter, add it to a large mixing bowl with the almond flour, lupin flour (if using),
softened, plus extra for egg, granulated sweetener, stevia, salt and lemon zest.
greasing
Give the bowl a quick stir to start combining the wet and dry ingredients,
100 g | 31/2 oz | 1 cup almond
then use your hands to continue mixing, squeezing the mixture through
flour
your hands until a dough forms. Shape it into a ball, flatten it slightly
30 g | 1 oz | 1/3 cup lupin flour with your palms, then wrap in cling film, and place in the freezer for 10-15
(or extra almond flour) minutes to chill.
1 medium egg
Sprinkle a little more coconut flour on a clean worktop. Once the dough is
2 1/2 tbsp granulated sweetener cold (but not frozen solid), remove it from the freezer and roll it out into
a large disc about 25-30cm | 10-12” across. Transfer the dough into the
1
prepared dish and gently press it into the edges – the pastry should reach
1
/4 tsp salt at least 2-3cm | 1” up the sides of the dish.
Zest of 1/2 lemon
Prick the base of the pastry all over with a fork. You can also use the fork
crimp around the edges of the dough, if you like. Bake in the preheated
For the strawberry jam oven for about 12 minutes.
100 g | 31/2 oz fresh
strawberries For the jam: While the base cooks, prepare the jam. Hull and roughly
chop the strawberries, then place them in a small saucepan with a splash
1-2 tbsp granulated sweetener, of water and the granulated sweetener, stevia and lemon juice. Bring to a
to taste simmer for a few minutes until the fruit has softened.
1
Remove from the heat and squash the mixture with a potato masher or
1
/2 tsp lemon juice a fork. Stir through the chia seeds (if using) and set the mixture aside to
1 tbsp chia seeds (optional) thicken and cool.
After it’s had 12 minutes in the oven, remove the tart base from the oven
For the frangipane and leave to cool in the dish.
100 g | 31/2 oz | 7 tbsp butter,
softened For the frangipane: In a clean mixing bowl, beat together the softened
butter, sweetener and stevia until they form a smooth paste. Stir in the
50 g | 1 /4 oz | 4 tbsp
3
ground almonds, egg, and almond extract until everything is well mixed.
1
/2 tsp stevia powder Once the tart base has cooled enough to touch, loosen it before the
second bake by removing and replacing it in the tin.
100 g | 3 /2 oz | 1 cup ground
1
almonds (or almond flour) Pour the jam into the pastry base and spread it into an even layer. Top this
1 egg with the frangipane, using the back of a wet spoon to gently smooth it
over the jam (try to avoid mixing the layers).
2 tsp almond extract
Sprinkle the flaked almonds over the frangipane, then bake the filled tart
For the topping for 25-30 minutes. Enjoy warm or at room temperature.
1 handful flaked almonds
110
Desserts
INFORMATION
PREP TIME
30 minutes
CHILL TIME
10-15 minutes
SERVINGS
8
NET CARBS PER
SERVING 3g
111
Desserts
Chocolate
orange tart
A creamy orange filling nestled in a rich chocolate case –
there’s a lot to like about this tart!
Ingredients Method
For the crust For the crust: Preheat the oven to 180°C | 350°F | Gas Mark 4. In a large
bowl, mix together the almond flour, sweetener, cocoa powder and sea
2 1/2 cups | 240 g | 8.5 oz salt. Stir in the melted butter and egg until well combined. The dough will
almond flour be quite dry and crumbly.
1
/3 cup | 60 g | 2 oz
granulated sweetener Press the dough into the bottom of the prepared pan, taking time to make
it as smooth as possible. Carefully poke holes in the surface and then bake
1
/4 unsweetened cocoa for 20 minutes.
powder
1 Leave the tart case to cool completely before prepping the filling.
/4 tsp sea salt
1
/4 cup | 60 g | 2 oz butter, For the filling: Soak the gelatin leaves in cold water until soft. Add the
melted jelly powder and additional gelatin to the boiling water and stir until it has
completely dissolved. Now mix in the double cream.
1 egg
Place the tart case in your fridge and then carefully pour in the creamy
For the filling orange filling. Leave the tart in the fridge to chill for at least a few hours –
4 gelatin leaves ideally overnight.
1 packet sugar-free orange Grate some chocolate over the top and consider decorating with some
jelly powder slices of orange.
1 cup | 240 ml | 8 fl oz
boiling water
1 cup | 240 ml | 8 fl oz
double cream
Grated unsweetened
chocolate to decorate
INFORMATION
PREP TIME
60 minutes
BAKING TIME
20 minutes
SERVINGS
14
NET CARBS PER
SERVING 3g
112
Desserts
113
SAVOURY
116 Garlic knots
118 Quiche
120 Flatbread bites
122 Sausage triangles
124 Peanut flour bread
126 Parmesan shortbread
126
124
114
118
120 116
115
Savoury
Garlic knots
Garlic bread is always a winner… but garlic bread made
from cheese will have people fighting over these!
Ingredients Method
3 cups | 340 g | 12 oz Preheat your oven to 180 °C | 355 °F | Gas Mark 4, then line a baking tray
shredded mozzarella with parchment paper.
1
/2 cup | 150 g | 5.3 oz Put the mozzarella and cream cheese in a microwavable bowl and heat in
cream cheese 30-second intervals until the cheese has totally melted. If you don’t have a
1 cup | 100g | 3.5 oz microwave you can also melt it in a glass bowl over a pan of boiling water.
almond flour
Next add in the almond flour, baking powder, onion powder, garlic, parsley
2 tsp baking powder and mix until a dough forms. You may need to use your hands to massage
2 eggs the ingredients together. Roll the dough into a large ball, wrap in cling film
and pop in the fridge for 30 minutes.
2 cloves garlic, minced
2 tsp onion powder Now, divide into eight portions and roll out a long log from each. Roll it
until it is long enough to tie into a knot and then place them on the baking
2 tbsp fresh parsley, tray. Finally, brush each knot with some melted butter, then pop them in
chopped the over and bake for 12-15 minutes.
Enjoy them while they are still warm!
INFORMATION
PREP TIME
40 minutes
BAKING TIME
15 minutes
SERVINGS
8
NET CARBS PER
SERVING 3g
116
Savoury
You can
store these for 7
days in an airtight
container, simply
warm through
before eating.
117
Savoury
Quiche
Asparagus and bacon crustless quiche is the perfect
lunchtime treat or savoury snack!
Ingredients Method
8 eggs Preheat your oven to 180 °C | 355 °F | Gas Mark 4, and grease a muffin
tin with butter or oil. Or use silicon muffin cases if you are worried about
1 cup | 170 g | 6 oz them sticking.
asparagus, chopped
1 onion, chopped In a oiled frying pan, cook the lardons, onion and asparagus for around 4
minutes until cooked through. Leave to cool slightly for a few minutes
1
/2 cup | 70 g | 2.5 oz
bacon lardons Now beat the eggs together in a large bowl, add in the cheddar cheese,
11/2 cup | 150 g | 5.3 oz then salt, pepper and garlic powder. Next add in the asparagus and bacon
grated cheddar cheese bits, ensuring everything is well mixed together.
1 tsp salt Divide the mix evenly between the muffin holes and then top with grated
1 tsp pepper parmesan. Bake in the oven for 25 minutes until the egg is cooked and
they have slightly browned on top.
1 tsp garlic powder
1
/2 cup | 50 g | 1.7 oz
parmesan

INFORMATION
PREP TIME
10 minutes
BAKING TIME
25 minutes
SERVINGS
12
NET CARBS PER
SERVING 2g
118
Savoury
119
Savoury
Flatbread bites
These moreish nibbles can be used with dips, on salads or
just eaten as a snack
Ingredients Method
1
1 /2 cups | 160 g | 5.6 oz Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and then line a baking
oz shredded mozzarella tray with baking parchment.
cheese
In a large, clean and dry glass bowl mix the mozzarella and cream cheese
1
1 large egg the cheese over a pan of boiling water if you don’t have a microwave.
1 1/4 cups | 120 g | 4.2 oz Once melted, mix in the rest of the ingredients (expect for the Italian
almond flour seasoning, oil and salt), until fully combined. You may need to use your
1 tsp onion powder hands at this stage to knead the mixture into a dough.
1 tsp garlic powder Wrap your ball of dough in cling film and put it in the fridge for around
1 tbsp butter 30 minutes. Once chilled, roll the dough out between two pieces of
parchment paper until it is around 0.5 cm thick.
1 tbsp Italian seasoning
Salt, to taste Cut the dough into the shape of your choice – we chose triangles!
Olive oil Lay the flatbread onto the lined baking tray and then sprinkle with the
Italian seasoning, salt and spray with a little oil.
Bake in the oven for 15-20 minutes until they begin to turn golden brown.
Now, enjoy warm or leave to cool completely.
INFORMATION
PREP TIME
10 minutes
BAKING TIME
15-20 minutes
SERVINGS
18
NET CARBS PER
SERVING 1g
120
Savoury
121
Savoury
Sausage triangles
Give the sausage roll a makeover with these angular
packages of meaty goodness
Ingredients Method
1
1 /4 cups | 130 g | 4.5 oz Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and then line a baking
oz shredded mozzarella tray with baking parchment.
cheese
In a large, clean and dry glass bowl mix the mozzarella and cream cheese
1
1 large egg (plus another the cheese over a pan of boiling water if you don’t have a microwave.
for egg wash)
Once melted, mix in the rest of the ingredients (expect for the Italian
1 1/4 cups | 120 g | 4.2 oz seasoning, meat and pepper) until fully combined. You may need to use
almond flour your hands at this stage to knead the mixture into a dough.
Wrap your ball of dough in cling film and put it in the fridge for around 30
1 1/3 cups | 300 g | 10.5 minutes. While the dough chills, mix your meat with the Italian seasoning
oz pork mince or sausage and pop in the fridge as well. Once chilled, roll the dough out between
meat two pieces of parchment paper until it is around 0.5 cm thick.
Italian seasoning
Cut the dough into squares (around 2.5-inches square), spoon a decent
Pepper to taste amount of meat into one half of the square and then fold the dough
so that it forms a triangle. Use a fork to press the edges of the triangle
together then place each one onto the lined baking tray.
Brush beaten egg over each triangle and then sprinkle with a little black
pepper. Bake in the oven for 20-25 minutes until they begin to turn a
lovely golden brown.
These are best eaten warm with a sauce or chutney of your choice.
INFORMATION
PREP TIME
10 minutes
BAKING TIME
20-25 minutes
SERVINGS
10
NET CARBS PER
SERVING 2g
122
Savoury
123
Savoury
Peanut flour
bread
Give your bread an extra flavour boost with peanut flour
Ingredients Method
1
/2 cup | 115 g | 4 oz butter, Preheat your oven to 180 °C | 350 °F | Gas Mark 4 and grease a loaf tin
softened with butter or oil.
1
/2 cup | 115 g | 4 oz cream
cheese Now cream together the butter, cream cheese and sweetener until it is
light and fluffy, then beat in the eggs one at a time.
1
/4 cup | 50 g | 1.7 oz
granulated sweetener In a separate bowl, mix the flour, xanthan gum and baking powder
5 eggs together and then add it to the butter and egg mix. Beat until everything
is well combined.
1 1/3 cups | 125 g | 4.4 oz
peanut flour Pour the batter into the prepared loaf tin and bake in the oven for 50-60
2 tsp xanthan gum minutes. Once cooked, leave in the pan for 30 minutes before carefully
removing the loaf and leaving it to cool further.
1 tsp baking powder

INFORMATION
PREP TIME
10 minutes
BAKING TIME
60 minutes
SERVINGS
12
NET CARBS PER
SERVING 2g
124
Savoury
125
Savoury
Parmesan
shortbread
This Scottish delicacy doesn’t have to be sweet to be
enjoyed – try this Italian twist on a classic
Ingredients Method
2 cups | 200 g | 7 oz Place the finely grated parmesan in a large mixing bowl, followed by the
parmesan, finely grated almond flour, butter, egg, salt and herbs.
2 cups | 200 g | 7 oz
almond flour Mix everything together using a wooden spoon until a dough has formed.
You may need to use your hands to press the dough together.
1
/2 cup | 115 g | 4 oz butter,
softened Form the dough into a long cylindrical shape on top of a large sheet of
1 egg cling film and wrap it up tightly. Place the dough in the fridge for at least
30 minutes.
1 tsp salt
1 tbsp Italian mixed herbs Now preheat your oven to 180 °C | 350 °F | Gas Mark 4 and line a large
baking tray (you may need two) with baking parchment.
Use a sharp knife to slice rounds out of your dough – make these around
1/2-inch thick – and then lay them on the baking tray, leaving a decent
gap between each round.
Place the parmesan shortbread in the oven for 12-15 minutes until they are
lightly golden. Once baked, leave them to cool for at least an hour before
transferring to a wire rack.
INFORMATION
PREP TIME
10 minutes
BAKING TIME
12-15 minutes
SERVINGS
12
NET CARBS PER
SERVING 2g
126
Savoury
127
KETO
Delicious treats that will help to keep you away from carbs
DESSERTS CAKES AND BITES SAVOURY SNACKS

Whip up sweet pies and creamy Discover how to bake cookies, Learn to make flatbread,
guilt-free puddings brownies and cupcakes moreish garlic knots and more!
9021
All under 6 g
net carbs
9000

Everyday Keto Diet Baking - 2022

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Everyday Keto Diet Baking - 2022

Uploaded by

Copyright:

Available Formats

NEW CUPCAKES • COOKIES • DOUGHNUTS • BREAD • PIES • AND MORE

KETO Gu ilt -fr ee tre ats

Nut ritio us pudd ings

Simple step-by-step recipes

Future plc is a public Chief executive Zillah Byng-Thorne

click here to get your

84 Cinnamon swirl cookies

126 96 Cheesecake doughnut

I somewhat familiar with the keto diet. Properly

By focusing your diet on healthy

How to get into ketosis

Keto can improve

Keto could give

keto diet could be the answer

bring a whole range of health benefits. It can help

It helps to understand macros

amount of protein and a small amount of carbs.

Image source: iStock / LarisaBlinova

Image source: iStockphoto / Tolimir

Learn your flours

One alternative you will see in many recipes is

Know your sweeteners

Key ingredients to master

a new set of ingredients. You can’t use plain/all-

Image source: iStockphoto / Sanny11

Change your baking habits

so follow the guidance – even if it doesn’t seem right

Mix up your milks

almond milk, you can retain the original

Things might bake differently

Image source: iStockphoto / GMVozd

Many keto bakes will

Buy ingredients in bulk

Image source: iStockphoto / monkeybusinessimages

Image source: iStockphoto / vladans

the whole outcome. Weigh your ingredients with

Mocha swiss roll

Red velvet cake

For the topping

For the topping

Key lime poke cake

For the topping

2 tsp vanilla extract

Tres leche cake

For the topping

Mini berry galettes

White chocolate &

Peanut cake bars

For the icing

Once baked, leave the shortbread to cool completely before removing

click here to get your

Once baked and cooled completely, cut to separate each piece of

Keep mixing as you add the powdered sweetener, a little at a time,

For the topping

Sour cream pie

1 cup | 240 g | 8.6 oz sour

flour (or extra almond flour)

You can make

click here to get your

click here to get your

DESSERTS CAKES AND BITES SAVOURY SNACKS

You might also like