Every New

Keto Baker


Every new Keto Baker faces the same questions.

And often make the same mistakes.

Can I Swap Almond Flour for Coconut Flour? Should I count Erythritol in the net carbs?

Swapping Almond Flour for Coconut Flour is a common mistake that many new keto bakers make.  These flours just can't be swapped!

Swapping For Coconut Flour


Sweeteners are not just used to sweeten. They also give texture to keto baked goods, so swapping crystal sweeteners for liquid sweeteners is guaranteed failure.

Using Liquid Sweeteners


Metamucil might be made with some psyllium husk, it's not the same as pure dietary psyllium husk! Using Metamucil in recipes will turn your bread purple.

Making Purple Bread


Keto flours are less standardized and more absorbent than regular flour. By over-packing your cup, you're making your bread or cookies dense and dry.

Over-Packing Flour


Keto Bread and Brownies need to cool down in the pan to complete the baking of their base. Taking them out too early make gummy and dense bread.

Taking Baked Goods Out


Melted butter and melted coconut oil are widely used in keto baking to give texture. But pouring them hot will cook your eggs and fail your baking.

Cooking Fresh Eggs With Butter


Keto baking is quite sensitive to the temperature of ingredients. Pouring cold milk, butter, cream on a dough will make it too cold, requiring more baking.

Pouring Cold Ingredients


Egg replacers are often fabulous to swap poultry eggs for a plant-based alternative. But these alternatives often don't work in keto baking recipes.

Swapping Eggs For Replacers


Coarse almond meal has much larger particles than fine almond flour. Using it results in a gritty, unpleasant texture and an often undercooked bread or muffin.

Using Coarse Almond Meal


Net Carbs is the number that represents the total carbohydrates that your body metabolizes in a serving of a recipe. Erythritol is not digested so must be out.

Counting Erythritol In Net Carbs