Thankfully, it’s not as much of a head-scratcher as you might think. Thanks to a ton of keto-friendly ingredients on the market these days, you can enjoy a piece of cake or a fudgy brownie just as easily as any other sweet fiend out there—you’ve just got to make it yourself! So grab your keto-friendly dark chocolate, your favorite alternative sweeteners, your nut flours, and of course, your butter. It’s time to master keto desserts.
This entry was tagged: dairy-free keto, dairy-free lunch, eating high-fat, eating keto, eating low-carb, healthy lunch, high fat, high-fat cooking, high-fat recipes, keto, keto basics, keto cooking, keto diet, keto life, keto lunch, keto paleo, keto recipe roundup, keto recipes, ketosis, low-carb, low-carb cooking, low-carb lunch, low-carb paleo, low-carb recipes, paleo, paleo lunch, simple lunch
I haven’t tried this recipe with anything other than cream cheese. The cream cheese is a pretty integral part of this recipe and is something I consider a “keto staple.” With that said, you could try using mascarpone cheese as a substitute. Or, take full-fat cottage cheese, blend it up in the food processor or blender, and use that as a substitute. Whatever you do choose as a substitute, make sure it has plenty of fat in it. Hope this helps!
EXCELLENT plain ole white bread. Perfect for sandwiches, toast, french toast, grilled cheese. I’m really enjoying it. Your instructions and additional comments were spot on. I did add half of the recommended sweetener, I used Swerve, but omitted the xanthan gum and cream of tartar. Perfect consistency and taste. Trying the lemon, blueberry, zucchini bread in the next couple of days. Also will look through your recipes for a good keto seeded bread loaf. Can’t wait!

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If there is one thing I'd change about this book - it's that it's not spiral-bound. (As a side note: this is professionally printed on HEAVY paper - not the cheap print-on-demand paper you often see. It definitely is built to last.) I can envision myself using it enough that I think I'll take it to be spiral bound myself. That will make it 100X easier to use.
So I was really excited to make this bread. Went and bought all the supplies. The bread didn’t come out good at all. The outside looked good but when I sliced it the center was still moist. So I put it back in the oven with the tented foil probably for another 30 to 45 and still most. I’m def bummed that I waisted a whole carton of eggs. Is there something I could’ve done wrong?
The French Toast Bake recipe looks much easier than any other "french toast" type recipes I've seen, and I can't wait to try it! As well as the Faux Oatmeal (if you can't tell, I'm a sweets and breakfast person). All the recipes have nutritional information (surprisingly, some diet-related cookbooks don't have that information!) and the photos are very nice - and they look like what they are supposed to be!
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