Can you feel the chill in the air? Depending on where you are in the world, it may not really even be chilly yet, but the morning air has a little nip in it, and the breeze makes you think you should have brought a jacket out with you. It’s cooling off just enough to start thinking about baking.
Baking while keto is one of my favorite things. Sure, there’s lots of stuff you can buy that’s keto-friendly. But often, you’ll find that those weight loss foods at the store are filled with ‘stuff’. Preservatives to help keep them fresh on the shelves for longer. Artificial sweeteners which can cause stomach upset. Dyes to make products look more palatable.
The thing is, I don’t want most of that stuff in my system. I’m pretty picky about what I eat. I exclusively use Intentionally Bare MCT oil (US | Canada) because of the higher concentration of the MCT oil component C8 and because they are organic. C8 is an energy booster; the energy that it gives you is a stable energy, meaning that you get a slow but steady increase in your energy level, without a huge crash as the oil metabolizes in your system. Keto MCT oil is a much better choice for many of your keto baking needs!
When I bake stuff myself, I’m also able to make sure that I’m using non-GMO organic Stevia as the sweetener. Stevia is derived from the leaves of a plant so it’s an all-natural sweetener. That matters to me. Baking my own goodies means I don’t need to worry if I’m going to have any unpleasant stomach issues from the artificial sweeteners that are so popular in weight loss foods (some people are highly intolerant of sugar alcohols such as sorbitol, xylitol and mannitol).
Keto isn’t necessarily about clean eating, but I believe you’ll be far more successful if you focus on food that is as clean as possible. I mean, sure, we’re all going to have times when we have to grab something off the store shelves. But, by and large, when you can minimize the artificial ingredients in your food, your body will be healthier and happier.
Baking keto-friendly substitutes of some favorites, such as these keto-friendly chocolate chip cookies, will really help if you’re trying to transition the family to the keto diet. Some kids will have a hard time giving up their favorite foods. These freeze amazingly well… I always have a batch in the freezer (um… they are amazing in their frozen state…. ask me how I know), lol
If you’re tracking macros (per cookie):
7g fat | 3.3g total carbs | 2.1g net carbs | 1.9g protein
1 c. finely ground almond flour
3 tbsp dark chocolate or sugar-free chocolate chips (I like Lily’s)
2 tbsp powdered sweetener of choice
Scant ¼ tsp salt
1/8 tsp baking soda
2 tbsp MCT oil
1 tsp pure vanilla extract
Milk or unsweetened almond milk, as needed to keep the dough wet (no more than 3 tsp)
Preheat oven to 325.
Mix dry ingredients (except chocolate chips) very well. Add wet ingredients to form a dough. The consistency should be not quite crumbly. Fold in chocolate chips. Form 10 balls, then flatten out into cookie shape on cookie sheet. Bake 10-12 minutes. Straight out of the oven, these are pretty gooey and will break apart easily. Perfect for sharing with friends, but very messy. I suggest putting a couple in a bowl and eating with freshly made keto-friendly whipped cream. Store any leftovers in an airtight container.
Are you looking for more incredible keto recipes? Be sure to stop by my Pinterest page, where you’ll find tons of yummy recipes for keto-friendly foods!
You got this!
Leta ~ Intentionally Bare
❗️Health information given here is based on public research and is not meant to take the place of your doctor's advice. Always do your own research and discuss it with your health practitioner before trying a new diet, supplement or exercise plan