This cookbook is a based on the Healthy Coconut Flour cookbook with new recipes. All the recipes are low carb, and it begins with a chapter on how to bake using popular low-carb sweeteners.
United States: Amazon, Barnes and Noble, IndieBound, Books-A-Million
Australia: Booktopia
United Kingdom: Amazon, Waterstones, Book Depository, Books etc.
E-book available at iTunes, Amazon, Barnes and Noble
Corrections
Page 32, Everyday Flatbread: Correct nutrition info is Serving: 1 | Calories: 616kcal | Carbohydrates: 15g | Protein: 26g | Fat: 53g
Page 35, Pesto Flatbread Pizza: Correct nutrition info is Serving: 1 | Calories: 760kcal | Carbohydrates: 18g | Protein: 34g | Fat: 65g
Page 40, Biscuits using almond flour: Add 2 large eggs to the recipe. It is not egg free. Correct nutrition info is Serving: 1 | Calories: 355kcal | Carbohydrates: 10g | Protein: 12g | Fat: 32g
Page 48, Pumpkin Bread: Add 1/4 cup coconut milk or other milk or yogurt. Bake for 50 minutes.
Page 62, Pumpkin Muffins: Add 1/4 cup coconut milk or other milk or yogurt. Bake for 25 minutes.
Page 69, Vanilla Donuts: Add 1 teaspoon of lemon juice in Step 4.
Page 87, Cinnamon Streusel Cake: Add 1/4 cup coconut milk or other milk or yogurt. Bake for 50 minutes.
Page 109, Snickerdoodles: Add 1/2 cup coconut milk (or other milk) in Step 3. In Step 7, bake the cookies for 15-20 minutes, or until they begin to firm up around the edges.
Page 123, Cowboy Quiche: Bake at 350°F/190°C
For the Biscuits recipe on p. 40, I wonder if an ingredient is missing. I do not see any eggs. I have not tried the recipe yet but it seems like it might be too dry. Please advise whether or not the recipe is correct as written.
Hi! Yes, the recipe is correct. You can see it on my site here: https://comfybelly.com/2011/11/grain-free-biscuits-using-almond-flour/
The recipe on your site uses 2 eggs. The “Biscuits” recipe in Everyday Keto Baking has no eggs. Otherwise the recipes are the same. I am asking whether the recipe in Everday Keto Baking should have eggs or another binder in it. Can you please check the recipe in Everyday Keto Baking for me to see if it is correct as written as I would like to try this recipe.
Oh no, you’re correct! Yes, use 2 eggs with this recipe. I’ll post an update and send to readers. Thanks so much for catching that.
Thank you for the correct information.
You’re welcome, thank you!
Hi Erica. Love your book. Can you roast the cauliflower rather than steaming it? That would reduce the need for squeezing out the moisture. Just a thought. Looking forward to your thoughts.
I love roasted cauliflower and use it often. You can give it a try, it might work. I just haven’t tried it yet.
Also, for the Snickerdoodle recipe is the butter supposed to be melted or softened? In the recipe, it says to cream the butter. Thanks.
It’s ideal to bring the butter to either room temperature or soften it.
I’ve just purchased the “Everyday Keto Baking” Cookbook and am having trouble with the Snickerdoodle recipe on pg 109. In the ingredient list, it has 1/4 cup coconut milk, but there is no reference to it in the recipe. Please help. Thanks!
Thank you for purchasing the book! Add the coconut milk in step 4. You can also use water, almond milk or other milk.
Update to the Snickerdoodles recipe: I retested it and the amount of milk is not correct. It should be 1/2 cup of coconut or other kind of milk. I added the corrections to this recipe in this post under “Corrections.” Sorry for the confusion! Best wishes.
My family is loving the treats in this book! I have one quick question though, I made the Vanilla Donuts on page 69 last night, and for the life of me I couldn’t find any instruction to use the 1 teaspoon lemon juice? I even made my husband read the recipe to make sure I wasn’t missing something. I left it out and the donuts were delicious!
Thanks for catching that error. The lemon juice is added in step 4, and it’s to help the donuts rise (react with the baking soda). So glad they worked out well anyway! I’ll let my publisher know.
That IS great news! Thank you for sharing!
I love low carb baking, so I’m always on the lookout for such books. I cannot eat gluten.. Will your recipes be gluten free? Thank you.
Keto is low-carb, so no grain. You can expect the same types of recipes I always offer, grain-free, gluten-free with dairy-free options 🙂
Wow on the Keto cookbook. How can I preorder one? I love your 2 other cookbooks and use them regularly. I am SCD so will the Keto recipes work for me too?
Hi Pam. Pre-order info is coming soon. Some of the recipes will work with SCD, but this book is primarily Keto. It would take modifications that are not presented in the book.
Hi Libby,
The go-to sweetener for the Keto diet is Erythritol. It is indeed a sugar alcohol however what sets it apart from other “zero calorie “ sweeteners is that it has “zero net carbs.” The 4 grams of carbs per teaspoon is not absorbed by the human body.
I know, bummer for us. It’s not recommended that we indulge by our naturopath or nutritionist for health reasons. Thanks, Gary!
Why is that Libby? Does your Naturopath/Nutritionist say what health reasons it affects. Just curious… thanks
Most Keto recipes use sugar alcohols or blends for the sweetener so the recipes are a ‘bust’ for me. My family can only consume pure stevia (not a blend) or pure monk fruit (not a blend). What is the main sweetener in your recipes? If the recipe calls for a sugar alcohol can it be subbed with stevia or monk fruit without messing with the final product? Thanks.
The book looks lovely! Congratulations!
Hi Libby. The baking recipes can use pure monk fruit and several can use just pure Stevia. You can choose the low-carb sweetener you choose; I provide a conversion chart for several popular low-carb sweeteners, including monk fruit and Stevia. How you use them is up to you and you can follow my recommendation in the chart.
Excellent! Thank you!
I have purchased Keto books (ended up being a waste for me) all using Erythritol or even Xylitol.
Erica,
The book is lovely! I pre-ordered from Amazon and have been looking it over. Unfortunately, I’m a bit bummed as my family can only use pure monk fruit (husband is now on low-oxalate diet, no stevia) and many, if it all baked recipes call for “bulk” substitutes with erythritol. If I’m reading correctly “real’ monk fruit does not have he bulk…any suggestions as to how I can bulk up the monk fruit and use the recipes in your cookbook?
Thanks!
Thank you for buying the book! Correction!! You can use monk fruit + erythritol in all the recipes. Monk fruit is a not a bulk sweetener, but Lakanto is (monk fruit plus erythritol). I give you measurements for any low-carb sweetener and then a conversion chart to match up your sweetener of choice. Many testers successfully used monk fruit + erythritol so you should be good. I tested with Swerve, which is a bulk sweetener with erythritol. Some recipes don’t need a bulk sweetener, but almost any baked good needs a bulk sweetener to have consistency and rise when baked.
Thank you for responding, I appreciate it.
My apologies for my slowness but I’m still not understanding.
“Stevia and monk fruit are not bulk sweeteners…” pg. 13.
Pure monk fruit is not given as a substitute on pg. 15 or for your baking recipes. stevia is mentioned as not being used for baking as it is not a 1:1 substitute because it is without bulk. It is good for “jams, frostings,glazes, beverages”.
My question is — in your baked goods, (cakes, muffins, etc) can I use a pinch or 1/8 of teaspoon of pure monk fruit without ruining the consistency?
My understanding from my first question about the cookbook and why I ordered it was that I could substitute with pure monk fruit and/or pure stevia without a change in consistency.
Thanks for your help!
Whoops! I meant you can use Lakanto as a bulk sweetener. It has monk fruit and erythritol. Monk fruit is Not a bulk sweetener, but Lakanto (monk fruit plus erythritol) is what recipe testers used in place of Swerve. I have found that you must use a bulk sweetener with most baked goods because otherwise there is nothing to help fill it out when it rises (i.e. nothing to rise). Monk fruit and Stevia on their own will not produce the desired results with baking. There is a full chart of which sweeteners are recommended for baking, basically the bulk sweeteners. Sorry if that wasn’t clear!
Lakanto is a sugar alcohol with monk fruit (a blend) which I cannot use…why I’m a bit bummed in not being able to use the recipes. 🙁
Thanks.
You can use monk fruit with a number of recipes in the book, but it won’t work well with the breads, cakes, and muffins. It will work with the other recipes.
Great news! A reader has used Stevia and added protein powder (collagen peptides) instead of using erythritol (for bulk). It worked great, and you can see her results on IG: https://www.instagram.com/p/B1oSbUuAG3X/
Can I get your book in the UK yet?
Yes, I just added the locations to order it in the UK 🙂