Evelyn Portnoy - KETO BAKING MADE EASY: Uniquely Sweet & Healthy Holiday Classics

Keto Baking Made Easy Simple Recipes Uniquely Sweet & Healthy Holiday Classics By Evelyn Portnoy Copyright by Wentworth Publishing House All rights reserved Published by Savour Press, a DBA of Wentworth Publishing House Lets get it started! Welcome to Savour. Whether we are in self-denial, or not, we are always beset with insecurities when we see other peoples expertise, especially when it comes to the culinary arts. Savour would want to change this negative attitude by letting you know that you can be like other people. This is why we share our time with others by creating this cookbook, to guide you on how to prepare the recipes that we believe will make your family happy as they can partake of them, and they know they are healthy, clean and free from harmful substances. At Savour we make the difference, we want to be part of your growth by imparting you with valuable information regarding the best Keto baking recipes that you can prepare whenever you are in the mood to wear your cooking hat! About This Book Having decided to undergo a diet program makes you think that you can no longer enjoy eating desserts. But mind you, this is not going to happen.

After all, Savour sees to it that you can always enjoy the 40 best yummy Keto baking recipes through this cookbook. It opens with several cookie recipes, and followed by cakes, cheesecakes, crumble, fudge, ice cream, pies, bars, brulee, tart, crisps, and a lot more. These recipes are sugar-free, grain-free, low carb, and gluten-free. But, dont worry, even if our desserts are sugarless, they still taste sweet by substituting with Swerve sweetener, in liquid or powdered form and some recipes call for erythritol and stevia as sweeteners. Most of our recipes call for xanthan gum, almond flour, tapioca flour, sugar-free chocolate chips, unsweetened shredded coconut flakes, xylitol and among others. With all these modifications for Keto baked desserts, we are sure that you can eat plenty of them, without feeling guilty.

Lets get ready to have a fun time! Copyright 2018 by Savour Press All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. VISIT US AT www.savourypress.com Also, by the editors at Savour Presss kitchen The Chili Cookbook The Quiche Cookbook Indian Instant Pot Cookbook The Cajun and Creole Cookbook The Grill Cookbook The Burger Book The Ultimate Appetizers Cookbook The West African Cookbook Korean Seoul Cookbook The Cast Iron Cookbook The Holiday Cookbook The Baking Book The Crepe Cookbook JOIN THE SAVOUR PRESSS READERS CLUB AND RECEIVE A FREE COOKBOOK! JUST STAY UNTIL THE END OF THE BOOK AND CLICK ON THE BOOK OR LINK! Contents Introduction One of the advantages of following a low carb, sugar-free, grain-free, gluten-free and high-fat Keto diet is you can eat all you can without feeling guilty. You will notice that ketogenic recipes shy away from sugar, instead they use substitute sweeteners that cant shoot your blood sugar level. If you are aspiring to lose weight with a Keto diet, this book offers you 40 Keto Baking ideas that we are sure will change the way you look at desserts. We have prepared lots of dessert choices with their corresponding nutritional information to guide you along the way.

The substitute ingredients may not be familiar to you, but we assure you that they are easily found on grocery shelves and online stores. With your diet regimen, nobody can stop you from munching these delightful desserts to kill your sweet tooth. Enjoy! Cookies Chocolate & Peanut Butter No-Bake Cookies These no bake cookies call for fewer ingredients, without sugar and flour added and the steps are very simple. If you are following a ketogenic diet, you can eat a lot of these yummy cookies feeling less guilty. Servings: 10 cookies Ingredients 2 teaspoons vanilla extract 1 1/3 cups creamy peanut butter 2 cups unsweetened coconut flakes 2 Tablespoons unsweetened cocoa powder 2 Tablespoons melted butter melted DIRECTIONS: Line your baking sheet with a non-stick silicone baking mat or parchment paper. Combine in a large mixing bowl the vanilla, peanut butter, coconut flake, cocoa powder and melted butter.

You may add one to two teaspoons Stevia to sweeten the cookies. Scoop a tablespoon heaping of the batter onto the baking sheet and carefully form each heaping into cookie about three-inch size. Place batter in freezer for half an hour until set. Remove from freezer and store in an airtight container in the freezer, until you are ready to serve them. Enjoy! Nutritional Information: 306 calorie; 27 g fat (12 g saturated fat); 6 mg cholesterol; 178 mg sodium; 178 mg sodium; 2 g dietary fiber; 4 g total sugars; 9 g protein; 10 g carbohydrate. Homemade Thin Mint Cookies This low carbohydrate and gluten free homemade cookies are meant for dieters who want to enjoy the best dessert treat guilt-free.

This recipe calls for cocoa butter to thin out the chocolate coating rather than use other types of chocolate that quickly melts. Servings: 20 cookies Ingredients Cookies: 1 3/4 cups of almond flour 1/3 cup cacao powder 1/4 cup Swerve Sweetener 1 teaspoon baking powder 1/4 teaspoon salt 1 slightly beaten large egg 2 tablespoons melted butter 1/2 teaspoon vanilla extract 1/8 teaspoon stevia extract or cup of Swerve Sweetener For Chocolate coating: 1 tablespoon of coconut oil or ounce of cocoa butter 7 ounces chopped dark chocolate 1 teaspoon peppermint extract Directions Cookies: Preheat the oven at 300 degrees Fahrenheit. Prepare two baking sheets and line them with parchment paper. Combine in a large bowl the cacao powder, baking powder, salt, sweetener and almond flour. Stir in egg, stevia, vanilla and butter, until the batter is easy to handle. Roll out in between 2 pieces of parchment paper about 1/8-inch thick.

Lift the topmost part of parchment, set aside. Cut out the dough into circles with the help of a two-inch diameter cookie cutter, lifting gently. Neatly arrange the cookies on the sheet. Collect the scraps of dough and create new cookie dough by rolling again, until there is no more dough left. Bake for thirty minutes until firm, remove and let stand. Chocolate coating: Prepare a metal bowl and place on top of a pot with simmering water, making sure the bowl is not touching the water.

Melt the chocolate and butter in the bowl, stir often until soft. Remove bowl from heat and add the peppermint extract. With two forks, dip both sides of cookies in chocolate coating, and remove excess before placing them on waxed paper to set and cool before serving. Serve! Nutritional Information: 116 calorie; 10.41 g fat; 10.41 g fat; 5 mg cholesterol; 6.99 g carbohydrate; 4.81 g dietary fiber; 3.08 g protein.