Who doesn’t love keto friendly baking? As, such – you’ve gotta love almond flour! It’s an absolute life-saver for ketogenic dieters, as well as people who like to go gluten free.
This is because it is a genuine, high-quality alternative to wheat flour, and can be used in plenty of baking recipes as a straight substitute. So, in celebration of this awesome flour, here are two delicious recipes if you’re looking to try your hand at some keto-friendly baking.
Keto Raspberry Scones
Some keto ‘purists’ avoid eating fruit on the ketogenic diet, but others decide to incorporate small amounts of fruit into the diet once they’ve become fully keto adapted, as this allows for much wider variety in what is already a very restrictive way of eating. These scones are delicious with or without the raspberries, so if you’re part of the ‘no fruit’ camp, then just go ahead and leave them out of the recipe.
- Half a cup of rapberries (fresh or frozen)
- Half a cup of high quality sweetener, such as erythritol
- Two eggs
- Four ounces of melted, grass-fed butter
- Half a teaspoon of baking soda
- Half a teaspoon of salt
- Half a cup of crushed pecan nuts
- In a mixing bowl, add all of the dry ingredients together, mixing well to ensure that there aren’t any lumps
- Melt the butter in a bain marie and allow to cool
- Add the beaten eggs and vanilla extract, mixing well with a fork
- Combine the wet mixture with the dry mixture using a spatula
- Add the raspberries and stir until fully mixed together
- Shape the scones on the parchment paper, rolling into a ball and gently patting down into a disc (around half an inch thick)
- Cut the scones into triangles using a pizza cutter or knife, then separate out across the parchment (you need space between the scones for them to bake properly
- Sprinkle with granulated sweetener; Just Like Sugar works especially well
- Bake for about fifteen minutes, then remove from the oven and allow the scones to cool on a wire rack
Keto Blueberry Cheesecake Bites
The great thing about cheesecake is that it’s delicious – and high in fat! While this seems conuter-intuitive if you’re following a more conventional diet, it’s actually great news for keto-dieters. These keto cheesecake bites are perfect for when the carb cravings hit – because you can make them with an almond flour base and keto-friendly sweetener.
- One cup of blanched almond flour
- Three tablespoons of grass-fed butter, melted
- 12 ounces of cream cheese
- Half a cup of granulated sweetener
- One teaspoon of vanilla extract
- A pinch of salt
- Half a cup of blueberries (fresh or frozen)
- Simmer the blueberries in a pan with a little water and some sweetener to taste, then set aside to cool
- Combine the melted butter and butter together and line the bottom of cupcake liners with two teaspoons of mixture each, until you’ve used it up
- Bake the cheesecake bases in the oven at about 350f for five minutes, or until you see them start to brown
- Next, make the cheesecake filling by combining 12oz of cream cheese with 1 egg, using a hand mixer until the mixture is silky smooth
- Add the sweetener and vanilla extract, and mix again
- Spoon the filling onto the cheesecake crusts, then bake for about 20 minutes until they have risen slightly and started to firm
- Remove them from the oven and allow to cool, before topping them with a dollop of the blueberry mixture
- Chill in the fridge overnight, and enjoy!
So there we have it. Two keto-friendly baking recipes using almond flour, to satisfy your sweet tooth. If you enjoyed these then check out the following posts to help you up your low-carb baking game: