The Keto Breads Cookbook - Digital - Easy-to-Print

KETO SUMMIT
THE KETO
BREAD
COOKBOOK
T H E U LT I M AT E B A K I N G
CO O K B O O K
NOURISHING BRANDS
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Copyright © 2021 JL Publishing LLC
All rights reserved. This work may not be reproduced or distributed - in whole or in part - by any means or in
any form, electronic or otherwise, or stored in a database or other retrieval system, without the express, written
permission of JL Publishing LLC.
Disclaimer: This book is intended for entertainment and informational purposes only. Please consult your
doctor or other medical professional before undertaking any new diet or exercise program. All nutritional
data provided are estimates and should not be relied upon for any medical purposes. The publisher and
author of this cookbook are in no way liable or responsible for any adverse effects that may arise (directly or
indirectly) as a result of the information provided in this book.
Links: Some links in this book may be affiliate links.

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TABLE OF
CONTENTS
Introduction page 4
Sourdough Bread page 8
Soft Pretzels page 9
Almond Butter Bread page 10
Rosemary Focaccia page 11
3-Ingredient Bread page 12
Dinner Rolls page 13
Soda Bread page 14
English Muffins page 15
“Buttery” Crackers page 16
10-Minute Toast page 17
Flatbread with Nutritional Yeast page 18
Nut and Seed Loaf page 19
Savory Zucchini Bread page 20
Matcha Bread page 21
British Scones with Blueberry Jam page 22
Avocado Chocolate Bread page 23
Cinnamon Muffins page 24
Banana Bread page 25
Cranberry Orange Loaf page 26
Dairy-Free Savory Chaffles page 27
Sandwich Thins page 28
Garlic Breadsticks page 29
Easy Drop Biscuits page 30
Cauliflower Garlic Naan page 31
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INTRODUCTION:
Bread…it forms the backbone of so many of our meals that “giving it
up” when you go Keto can seem like a nightmare!
But most wheat bread is so over-processed, high in carbs, low in

nutrients, and high in inflammatory ingredients like gluten that it’s
impossible to enjoy all the health benefits of Keto without cutting them
out.
Luckily, with this cookbook, you can once again enjoy the soft bite of
a loaf of bread, the crunch of a cracker, and the melt-in-your-mouth
sensation of muffins.
But you should know upfront that Keto breads are different to wheat
bread or even other gluten-free breads...
Because there is zero gluten in any of these recipes, you won’t get
that stretchy dough Paul Hollywood demands from contestants on The
Great British Bake Off. And because Keto bread doesn’t need yeast
to “eat” the sugars in the flour (since we’ll be using low carb flours),
you also don’t need to proof the bread. This results in a faster and
easier bake!
You’ll get to experience all the different methods of creating

scrumptious Keto breads by following the recipes in this cookbook,
but here are a few basic tips to help you navigate this new baking
arena:
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Tip 1:
There are only a few Keto flours but they can create unique
textures as well as flavors.
• Almond Flour: The most popular and versatile is almond flour.

You can even make your own if you can’t find it in stores. Just food
process whole almonds until they form a fine meal (make sure your
food processor is completely dry) . However, you won’t be able to
make a very fine flour at home. And be sure to pay attention when
you are running the food processor or your almonds will turn into
almond butter in no time!
• Walnut and other Nut Flours: You can food process any nuts (or
even a blend of nuts) to create your own nut flours. Walnut and
pecan flours can be used instead of almond flour in the recipes to
create unique flavors.
• Coconut Flour: One of the most important things to remember

is that you cannot substitute 1-to-1 coconut flour with a nut flour.
Coconut flour is made from desiccated and defatted coconut flakes
so they’re naturally drier and crumblier than most nut flours. This
can be useful when you’re making a bread that’s naturally drier
or needs to be crunchier like flatbread or toasted bread. Often
it’s best to mix a small amount of coconut flour with a nut flour to
create a blend. If you’re using just coconut flour in a recipe, then
make sure there are enough binding agents to keep it from falling
apart.
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Tip 2:
Keto dough will appear crumblier than regular dough so

handle with care and make sure you use binding agents
like these:
• Chia or Flax: When ground into a meal and mixed with water,
chia and flax become sticky and can act as a great binding agent.
• Eggs: This is an obvious one you’ve probably used in regular

dough.
• Xanthan Gum: we don’t recommend using this in all the dishes but
for some breads, a little bit can make all the difference in giving it
more volume and preventing it from falling apart.
• Gelatin: This especially helps the bread keep its structure once it’s
cooled to room temperature but you’ll need to be careful when
the bread is hot (as it can fall apart more easily) and also not to
refrigerate it (as it’ll give it a slightly chewy texture).
Tip 3:
Adding vegetables and unique flavors to your breads will

make them way more exciting and delicious.
• Cauliflower: Cauliflower is an amazing low carb vegetable…

it can be used to create “rice”-like dishes as well as cooked into
a potato-like mash or soup! But cauliflower can also be used
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in baking to create flatbreads. Just make sure to pat dry your
cauliflower before using.
• Zucchini: Zucchini is another amazing low carb vegetable…it can

be used to create noodles in all sorts of shapes and it’ll soak up the
flavors of your sauces too. But zucchini can also be incorporated
into your breads. Just make sure to squeeze out excess water from
the zucchini before adding.
• Avocado: This versatile fruit can also be used in baking! Its high
fat content means it’ll produce a creaminess to your bread without
the extra butter!
• Flavor Extracts: Vanilla extract, banana extract, and other fruit

extracts are great ways of recreating traditional high carb treats
without having to add in that specific fruit. So you can enjoy fewer
carbs without sacrificing flavor.
Tip 4:
Experiment and enjoy! Most traditional baking advice

doesn’t apply to Keto baking because there’s no gluten (or
any substance similar to gluten) in any of the Keto flours!
So, enjoy the recipes in this cookbook, test out your own
new ones and have fun in the process!
8
Sourdough Bread
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 1 loaf (8 slices)
INGREDIENTS
• 2 ¼ cups (270 g) almond flour
• 1/2 cup (56 g) flax meal
• 2 Tablespoons (10 g) psyllium husk
• 2 teaspoons (10 g) baking powder
• 1 teaspoon (4 g) xanthan gum
• 1/2 teaspoon (3 g) salt
• 1/2 cup (120 ml) filtered water
• 1/4 cup (60 ml) apple cider vinegar
• 2 large eggs, lightly whisked
• 1 Tablespoon (15 ml) olive oil
• 1 egg, whisked for the egg wash (optional)
INSTRUCTIONS
1. Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper or a
nonstick baking mat and set aside.
2. In a large bowl, combine the almond flour, flax meal, psyllium husk, baking powder,
xanthan gum, and salt.
3. In a separate bowl, whisk to combine the water, apple cider vinegar, eggs, and olive
oil.
4. Pour the wet ingredients into the dry ingredients and combine until just incorporated.
Form dough into desired shape and place on the prepared baking tray. With a sharp
knife, make several shallow cuts in the top of the dough, if desired. Use a brush to
lightly cover the dough with a thin layer of the optional egg wash, if using.
5. Place the baking tray in the oven and bake for 45 to 55 minutes until cooked through
and a cake tester or toothpick inserted in the center comes out clean.
6. Remove the baking tray from the oven and allow to cool completely before slicing.
Store leftovers in a sealed container for 2 to 3 days.
Nutritional Data (estimates) - per slice:

Calories: 228 Fat: 20 g Total Carbs: 8 g Fiber: 5 g Sugar: 1 g
Net Carbs: 3 g Protein: 9 g
9
Soft Pretzels
Yield: 6 soft pretzels
INGREDIENTS
• 1 ½ cups (180 g) almond flour
• 1 Tablespoon (15 ml) coconut oil, melted and cooled
• 1 teaspoon (5 ml) apple cider vinegar
• 2 eggs, lightly whisked
• 3 to 4 Tablespoons (21 g to 28 g) coconut flour
• 1 egg, whisked for the egg wash
• 1 Tablespoon (14 g) sesame seeds, for garnish (optional)
INSTRUCTIONS
1. Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper and set
aside.
2. In a large bowl, combine the almond flour and salt with the melted coconut oil and
apple cider vinegar. Add the whisked eggs to the bowl and mix well to combine.
3. Slowly add 3 Tablespoons (21 g) of coconut flour to the bowl and mix well to
combine. If the dough is still too wet, add an additional 1 Tablespoon (7 g) of
coconut flour until to make a smooth dough that doesn’t stick to your hands.
4. Divide the dough into 6 equal-size balls (each about 2 Tablespoons of dough) and
roll into a long skinny rope and twist into a pretzel shape.
5. Carefully place each pretzel onto the prepared baking tray and brush with the egg
wash. If desired, sprinkle the optional sesame seeds over the pretzels.
6. Place the baking tray in the oven and bake for 15 to 18 minutes until golden brown.
7. Remove the baking tray from the oven and let cool completely before serving. Store
leftovers in a sealed container for 2 to 3 days.
Nutritional Data (estimates) - per serving:

10
Almond Butter Bread
INGREDIENTS
• 7 Tablespoons (105 ml) almond butter
• 7 medium eggs, whisked
• 3 Tablespoons (45 ml) olive oil
• 2 Tablespoons (24 g) chia seeds
• 1 teaspoon (4 g) xanthan gum
• 1 Tablespoon (8 g) pumpkin seeds
INSTRUCTIONS
1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch x 5- inch (23 cm x13
cm) loaf pan with parchment paper and set aside.
2. In a large bowl, whisk to combine the almond butter and eggs until completely
incorporated.
3. Add the almond flour, olive oil, chia seeds, xanthan gum, and salt to the bowl and stir
until completely combined. Pour the batter into the prepared loaf pan and scatter the
top with the pumpkin seeds.
4. Place the loaf pan in the oven and bake for 60 minutes until cooked through and a
cake tester or toothpick inserted in the center comes out clean. If the bread hasn’t
started to rise after 30 minutes, increase the oven temperature to 400°F (200°C) for
the remainder of the cooking time.
5. Remove the loaf pan from the oven and let cook for about 15 minutes before
removing the bread from the pan. Allow the bread to cool completely out of the pan
before slicing and serving. Store leftovers in a sealed container for 2 to 3 days.

11
Rosemary Focaccia
Yield: 6 slices
INGREDIENTS
• 2 Tablespoons (12 g) gelatin powder
• 2 Tablespoons (30 ml) lukewarm water
• 2 Tablespoons (30 ml) hot water
• 1 Tablespoon (8 g) nutritional yeast
• 1 cup (240 ml) hot water
• 2 cups (225 g) coconut flour
• 1/4 cup (25 g) psyllium husk powder or flax meal
• 1 teaspoon (2 g) baking powder
• 1 teaspoon (4 g) baking soda
• Dash of salt
• 3 large eggs, whisked
• 2 teaspoons (10 ml) olive oil
• Handful of fresh rosemary tips
• Sea salt flakes
INSTRUCTIONS
1. Preheat the oven to 350°F (175°C). Grease a small baking dish, about 6-inch x
6-inch (15 cm x 15 cm) and set aside.
2. In a small bowl, make a gelatin egg by sprinkling the gelatin powder over 2
Tablespoons (30 ml) of lukewarm water. Once dissolved, whisk in 2 Tablespoons (30
ml) of hot water and set aside to cool.
3. In a separate small bowl, dissolve the nutritional yeast flakes in 1 cup (240 ml) of hot
water and set aside to cool.
4. In a large bowl, combine the coconut flour, psyllium husk powder, baking powder,
baking soda, and salt.
5. In a separate bowl, whisk to combine the eggs with the olive oil until completely
incorporated. Add the cooled gelatin mixture and cooled nutritional yeast mixture to
the egg mixture and whisk until completely combined. (If the gelatin or yeast mixtures
are too hot, it will cause the eggs to scramble.)
6. Add the egg mixture to the flour mixture and combine well to form a dough. Place
the dough into the prepared baking dish. With clean hands, flatten the dough in the
baking dish so that it is at least 1-inch (2.5 cm) thick. Make shallow indentations using
the flat side of a small knife and pierce with the rosemary tips.
7. Place the baking dish in the oven and bake in the oven for 25 minutes until a
toothpick inserted in the center comes out clean.
8. Remove from the oven and sprinkle with sea salt flakes. Let cool completely before
slicing.
12
3-Ingredient Bread
Yield: 2 servings
INGREDIENTS
• 1 oz (30 g) pork rinds
• 1/4 cup (30 g) almond flour (see notes)
• 4 egg whites, room temperature
• 1/2 teaspoon (1 ½ g) cream of tartar (optional, but recommended - see notes)
• Dash of salt
INSTRUCTIONS
1. Preheat the oven to 350°F (175°C). Grease a 9-inch x 13-inch (23 cm x 33 cm)
baking tray and set aside.
2. Use a food processor or blender to process the pork rinds into a crumb-like texture.
Place the pork rind crumbs in a medium bowl and combine with the almond flour. Set
aside until ready to use.
3. In a separate bowl, use an electric mixer to beat the egg whites with the optional
cream of tartar and salt until stiff peaks form, being careful not to overbeat the egg
white.
4. Gently fold the pork rinds mixture into the whipped egg whites using a rubber spatula
to incorporate. Gently spread the mixture into the prepared baking tray to form a
1/2-inch (1.5 cm) thick layer that fills half of the tray.
5. Place the baking tray in the oven and bake for 20 to 25 minutes until the bread is
slightly golden on top and a cake tester of toothpick inserted in the center comes out
clean.
6. Remove the tray from the oven and let cool completely before slicing and serving as a
sandwich or by itself. Store leftovers in a sealed container for 2 to 3 days.
NOTES:
• You can replace the almond flour with an additional 1 oz (30 g) of pork rinds to
lower the carbs even further.
• The cream of tartar helps the egg whites to form stiff peaks. You can use 1 teaspoon
(5 ml) of lemon juice instead of cream of tartar, but the lemon juice doesn’t work as
well as cream of tartar. Either can be omitted from the recipe, if desired.

13
Dinner Rolls
Yield: 9 rolls
INGREDIENTS
• 1/3 cup (70 g) coconut flour
• 1/4 cup (30 g) almond flour
• 1/4 cup (25 g) psyllium husk powder
• Dash of garlic powder
• Dash of salt
• 4 large eggs, whisked
• 2 teaspoons (10 ml) olive oil
• 1/4 cup (60 ml) water
• 1/4 cup (60 ml) ghee, melted and cooled
INSTRUCTIONS
1. Preheat the oven to 350°F (175°C). Line a small baking tray with parchment paper
and set aside.
2. In a large bowl, combine the coconut flour, almond flour, psyllium husk powder,
baking powder, baking soda, garlic powder, and salt.
3. In a separate bowl, whisk to combine the eggs, olive oil, water, and melted ghee to
the bowl until completely incorporated.
4. Add the egg mixture to the flour mixture and combine well to form a dough. Set
aside to rest for about 5 minutes for the dough to firm and some of the liquid to be
absorbed.
5. Form the rested dough into 9 equal-sized balls and place on the prepared baking
tray.
6. Place the baking tray in the oven and bake in the oven for 25 to 30 minutes, reducing
the temperature to 300°F (150°C) for the last 10 minutes of the cook time.
7. Remove the baking tray from the oven and carefully place the rolls on a wire rack to
cool completely before serving. Store leftovers in an airtight container for 2 to 3 days.
Nutritional Data (estimates) - per dinner roll:

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Soda Bread
INGREDIENTS
• 2 large eggs
• 1 Tablespoon (15 ml) apple cider vinegar
• 2 Tablespoons (30 ml) ghee, melted and cooled
• 1 1/2 Tablespoons (12 g) nutritional yeast
• 1 cup (120 g) almond flour
• 3 Tablespoons (36 g) ground chia seeds
• Dash of erythritol or stevia, to taste
• Generous pinch of salt, to taste
INSTRUCTIONS
1. Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper and set
aside.
2. In a medium bowl, whisk the eggs with the vinegar in a bowl until completely
combined. Add the melted ghee and the nutritional yeast to the bowl and whisk to
combine.
3. In a separate large bowl, combine the almond flour, coconut flour, ground chia
seeds, baking soda, baking powder, erythritol or stevia, and salt.
4. Add the egg mixture to the flour mixture and combine well to form a thick dough.
Form the dough into a ball and place it on the prepared baking sheet. Use your hand
to slightly flatten the top of the dough. If desired, use a knife to make the customary
criss-cross cuts into the top of the dough. (The cuts are not necessary for baking, but
give the bread a traditional appearance.)
5. Place the baking sheet in the oven and bake for 25 to 30 minutes until cooked
through and a cake tester or toothpick inserted into the center of the bread comes out
clean.
6. Remove the bread from the oven and allow to cool completely before slicing. Store
leftovers in an airtight container for 2 to 3 days.

15
English MuffinS
Yield: 2 English muffins (1 English muffin per serving)
INGREDIENTS
• 1 1/2 Tablespoons (11 g) coconut flour
• 1 1/2 Tablespoons (9 g) almond flour
• 1/2 teaspoon (1 g) baking powder
• 2 Tablespoons (30 ml) unsweetened almond milk (or water)
• 1 Tablespoon (15 ml) ghee, softened
• Salt and other seasoning, to taste
INSTRUCTIONS
1. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper or
grease 2 ramekins with ghee and set aside.
2. In a small bowl, whisk to combine all the ingredients until smooth. Fill the ramekins or
2 English muffin rings with equal amounts of the dough and place of the prepared
baking tray.
3. Place the baking tray in the oven and bake for 12 to 15 minutes until the English
muffins are cooked through and golden on top.
4. Remove the baking tray and let cool before removing from the English muffin rings or
ramekins. Use a serrated knife to carefully slice each English muffin in half lengthwise.
If desired, toast the English muffin halves under the broiler or in a skillet with ghee.
5. Serve the English muffins with additional ghee, if desired, and enjoy.

16
“Buttery” Crackers
Yield: 8 servings (3 crackers per serving)
INGREDIENTS
• 1 egg white, whisked
• 1/2 teaspoon (3 g) sea salt
INSTRUCTIONS
1. Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper paper
and set aside.
2. In a large bowl, combine the coconut flour, melted ghee, egg white, and salt to form
a wet dough.
3. Place the dough on the prepared baking tray and cover with an additional piece of
parchment paper or plastic wrap to help roll the dough. Use a rolling pin to roll the
dough onto the baking sheet to about 1/4-inch (6.5 mm) thick. Remove the top layer
of parchment paper or plastic wrap and discard.
4. Place the baking tray in the oven and bake for 20 to 25 minutes until lightly golden
and crisp.
5. Remove the baking tray from the oven and let cool for a few minutes before carefully
placing the crackers on a chopping board and cutting into 24 equal-sized crackers.
Let the crackers continue to cool completely before serving. Store leftovers in a sealed
container for 2 to 3 days.

17
10-Minute Toast
Yield: 2 servings
INGREDIENTS
• 1 egg, whisked
• 2 ½ Tablespoons (37 ml) ghee, melted and cooled
INSTRUCTIONS
1. Preheat the oven to 400°F (200°C). Grease a microwave-safe mug and set aside.
2. In a small bowl, combine all of the ingredients and pour into the prepared mug.
3. Place the mug into the microwave and microwave on high for 90 seconds.
4. Let the bread cool for a few minutes. Carefully remove the bread from the mug and
slice into 4 pieces. Place the bread onto a baking tray.
5. Place the baking tray in the oven and toast in the oven for about 4 minutes.
6. Enjoy the toast with additional ghee, if desired.

18
Flatbread with
Nutritional Yeast
Yield: 6 servings
INGREDIENTS
• 1/2 cup (120 ml) unsweetened almond milk
• 1 Tablespoon (8 g) nutritional yeast (see note)
• 1 1/4 cup (140 g) coconut flour
• 1 Tablespoon (10 g) garlic powder
• 1 teaspoon (1 g) Italian seasoning
• Dash of salt and pepper, to taste
• 1 whole egg
• 2 egg whites
INSTRUCTIONS
1. Preheat the oven to 320°F (160°C). Line a baking sheet with parchment paper and
set aside.
2. Heat the almond milk in the microwave or on the stove for 45 seconds. Add the
nutritional yeast to the warm almond milk and whisk to combine. Set aside to cool
until ready to use.
3. In a large bowl, combine the coconut flour, almond flour, baking powder, garlic
powder, Italian seasoning, and a dash of salt and pepper.
4. In a separate bowl, whisk the whole egg with the egg whites. Add the cooled almond
milk mixture to the bowl and whisk until completely combined. (If the almond milk
mixture is too hot, it will cause the eggs to scramble.)
5. Add the wet mixture into the flour mixture and combine using a wooden spoon to
form a dough. Divide the dough into 6 small portions and roll or press each portion
into flat oval shapes, about 1/2-inch (1 cm) thick and place on the prepared baking
sheet.
6. Place the baking sheet in the oven and bake for 12 to 15 minutes until golden and
cooked through.
7. Remove the baking sheet from the oven and let cool completely before serving. Store
NOTE:
• You can use dried instant yeast instead of nutritional yeast. The dried instant yeast
will not be activated without the presence of sugar, but will add a hint of flavor to the
flatbread.

19
Nut and Seed Loaf
INGREDIENTS
• 1 cup (256 g) pumpkin seeds
• 1 cup (125 g) sunflower seeds
• 1 cup (100 g) raw pecans
• 1/2 cup (50 g) whole almonds
• 1/2 cup (50 g) hazelnuts
• 1/2 cup (96 g) chia seed
• 1/4 cup (56 g) poppy seeds
• 1 teaspoon (3 g) salt
• 1/3 cup (90 ml) olive oil
• 1 Tablespoon (15 ml) lemon juice
INSTRUCTIONS
1. Preheat the oven to 350°F (175°C). Grease or line a loaf pan with parchment paper
and set aside.
2. In a large bowl, combine the almond flour, pumpkin seeds, sunflower seeds, raw
pecans, whole almonds, hazelnuts, flax meal, chia seeds, poppy seeds, and salt.
3. In a separate bowl, whisk to combine the eggs and olive oil until completely
incorporated.
4. Pour the wet mixture into the dry mixture and combine well to form a batter. Spoon
the batter into the prepared loaf pan.
cake tester or toothpick inserted into the center of the loaf comes out clean.
6. Remove the loaf pan from the oven and let cool completely before slicing. Store

20
Savory Zucchini Bread
INGREDIENTS
• Dash of salt
• 1 large zucchini (7 oz or 200 g)
• 1/2 cup (120 ml) coconut oil, melted and cooled
• 1 teaspoon (5 ml) vanilla extract
INSTRUCTIONS
1. Preheat the oven to 350°F (175°C). Grease a loaf pan and set aside.
2. Grate or shred the zucchini and squeeze out as much excess liquid as possible with
a clean paper towel or cheesecloth. If needed, squeeze out the excess liquid several
times before using.
3. In a large bowl, whisk to combine the almond flour, coconut flour, baking powder,
and salt.
4. In a separate bowl, combine the shredded zucchini, eggs, melted coconut oil, and
vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix well to combine. Pour the
zucchini mixture into the prepared loaf pan.
toothpick inserted into the center of the zucchini bread comes out clean.
7. Remove from the oven and let cool completely before slicing. Store leftover zucchini
bread in an airtight container for 2 to 3 days.

21
Matcha Bread
INGREDIENTS
• 2 cups (240 g) almond flour
• 3 Tablespoons (18 g) matcha powder
• Dash of stevia
INSTRUCTIONS
and set aside.
2. In a large bowl, combine the almond flour, flax meal, matcha powder, baking soda,
baking powder, and stevia.
3. In a separate bowl, whisk to combine the eggs, melted ghee, and vanilla extract.
4. Pour the egg mixture into the dry mixture and combine to form a dough. Pour the
dough into the prepared baking pan.
5. Place the baking pan in the oven and bake for 30 minutes until a cake tester or
toothpick inserted into the center of the bread comes out clean.
6. Remove the pan from the oven and let cool completely before slicing. Store leftovers
in an airtight container for 2 to 3 days.

22
British Scones
with Blueberry Jam
Yield: 4 servings (Serving Size: 1 scone with 1/4 of the blueberry jam and sweet coconut
cream)
INGREDIENTS
For the Scones:
• 1/2 cup + 2 Tablespoons (70 g) coconut flour
• 3 Tablespoons (36 g) granulated erythritol
• 2 medium eggs, whisked
• 1 teaspoon (5 g) vanilla extract
For the Jam and Sweet Cream:

• 3 1/2 oz (100 g) fresh blueberries
• 1/3 cup (80 ml) coconut cream (from the top of a refrigerated can of unsweetened
coconut milk)
• 1 Tablespoon (12 g) powdered erythritol
INSTRUCTIONS
1. Preheat the oven to 340°F (170°C). Line a rimmed baking tray with parchment paper
and set aside.
2. In a large bowl, combine the coconut flour, almond flour, granulated erythritol,
baking soda, and baking powder.
3. In a separate bowl, whisk to combine the eggs with the vanilla extract until completely
incorporated.
4. Pour the egg mixture into the flour and mix well until completely combined. Form
4 equal-size balls from the dough and place on the prepared baking tray. Slightly
flatten the tops of the dough with the palm of your hand.
5. Place the baking tray in the oven and bake for 12 to15 minutes, rotating the tray
halfway through the baking time. Remove the baking tray from the oven and set aside
to cool. Meanwhile, to make the blueberry jam, place the blueberries in a small
saucepan and heat gently while using a fork to gently burst them. Continue to cook
until all excess liquid has evaporated. Set aside to cool completely.
6. To make the sweet coconut cream, simply combine the coconut cream and powdered
erythritol.
7. Serve the scones with the blueberry jam and sweet coconut cream, if desired.

23
Avocado Chocolate Bread
INGREDIENTS
• 1/2 cup (48 g) cacao powder
• Dash of salt
• 2 ripe avocados (14 oz or 400 g), mashed
• 3 Tablespoons (45 ml) coconut oil, melted and cooled
• Stevia, to taste (optional)
INSTRUCTIONS
and set aside.
2. In a large bowl, combine the almond flour, cacao powder, baking soda, baking
powder, and salt.
3. In a separate bowl, whisk to combine the avocados, eggs, melted coconut oil, and
vanilla extract until smooth and completely incorporated. If desired, add the optional
stevia, to taste.
4. Pour the wet ingredients into the dry ingredients and combine to make a smooth
batter. Pour the batter into the prepared loaf pan.
5. Place the loaf pan in the oven and bake for 40 to 45 minutes until cooked through
and a cake tester or toothpick inserted in the center comes out clean.
6. Remove the loaf pan from the oven and let cool completely before slicing and
serving. Store leftovers in a sealed container for 2 to 3 days.

24
Cinnamon Muffins
Yield: 12 muffins
INGREDIENTS
• 1/4 cup (24 g) cinnamon powder
• 1 teaspoon (2 g) ground nutmeg
• 1/4 teaspoon (1 g) ground cloves
• 4 large eggs, lightly whisked
• 1/2 cup (120 ml) ghee or coconut oil, melted and cooled
• 1 teaspoon (5 ml) lemon juice
• Stevia, to taste (optional)
INSTRUCTIONS
1. Preheat the oven to 350°F (175°C). Grease or line a 12-cup muffin pan with paper
or silicone liners and set aside.
2. In a large bowl, combine the almond flour, cinnamon powder, ground nutmeg,
ground cloves, and baking soda.
3. Add the whisked eggs, melted ghee or coconut oil, and lemon to the bowl and stir
until well combined. If desired, add the optional stevia, to taste.
4. Spoon an equal amount of batter into each cup of the prepared muffin pan to make
12 muffins.
5. Place the muffin pan in the oven and bake about 18 to 20 minutes until cooked
through and a toothpick inserted in the center of a muffin comes out clean.
6. Remove from the oven and let the muffins cool in the pan for about 5 minutes.
Carefully remove the muffins from the pan and place on a wire rack to cool
completely before serving.
7. Refrigerate the leftover muffins in a sealed container for up to 1 week.
Nutritional Data (estimates) - per muffin:

25
Banana Bread
INGREDIENTS
• 4 Tablespoons (48 g) chia seeds
• 1 ½ cups (180 g) almond flour
• 1 teaspoon (2 g) cinnamon powder
• 1/2 cup (120 ml) melted ghee, cooled to room temperature
• 3/4 cup (144 g) erythritol
• 2 teaspoons (10 ml) banana extract
• 1/2 teaspoon (3 ml) vanilla extract
• 1/4 cup (30 g) chopped walnuts (optional)
INSTRUCTIONS
1. Preheat the oven to 350°F (175°C). Grease or line an 8-inch x 4-inch (20 cm x 10
cm) or 9-inch x 5-inch (23 cm x 13 cm) loaf pan with parchment paper and set aside.
2. Grind the chia seeds in a coffee grinder or food processor. In a small bowl, combine
the ground chia seeds with the almond milk and set aside until ready to use.
3. In a large bowl, combine the almond flour, coconut flour, salt, baking powder and
cinnamon powder.
4. In a separate bowl, combine the eggs, melted ghee, and erythritol. Use an electric
mixer to beat the egg mixture until light and fluffy, about 3 to 5 minutes.
5. Add the banana extract and vanilla extract to the bowl while the mixer is running and
continue to beat until completely combined.
6. Add half of the flour mixture and half of the chia mixture to the bowl and beat until
combined. Then add the remaining flour mixture and remaining chia mixture to the
bowl and beat until combined.
7. Fold in the optional chopped walnuts, if using, and reserve a small amount to sprinkle
on top, if desired.
8. Pour the batter into the prepared loaf pan and use a wet spatula to spread the batter
evenly in the pan. Scatter the reserved chopped walnuts over the top of the batter, if
using. Tightly cover the loaf pan with aluminum foil.
9. Place the loaf pan in the oven and bake for 40 minutes. Remove the foil and bake
for an additional 10 to 15 minutes until a toothpick inserted in the center comes out
clean.
10. Cool completely before removing the bread and slicing.
26
Cranberry Orange Loaf
INGREDIENTS
For the Loaf:
• 1/4 cup (48 g) erythritol (or to taste)
• 2 ½ teaspoons (5 g) baking powder
• 1 ¼ teaspoons (5 g) baking soda
• Pinch of salt
• 2 eggs, whisked
• 5 Tablespoons + 1 teaspoon (80 ml) ghee, melted and cooled
• 2 Tablespoons (30 g) coconut yogurt
• 1 ½ teaspoons (8 ml) orange extract (or to taste)
• 2 Tablespoons + 2 teaspoons (40 ml) cold filtered water, divided (or as needed)
• 1 cup (100 g) fresh cranberries
For the Orange Glaze:
• 3 Tablespoons + 1 teaspoon (50 g) coconut yogurt
• 1 Tablespoon + 1 teaspoon (16 g) erythritol (or to taste)
• 1 teaspoon (6 g) orange zest, plus additional for garnish (optional)
INSTRUCTIONS
and set aside.
2. In a large bowl, combine the almond flour, erythritol, baking powder, baking soda,
and a pinch of salt.
3. Add the eggs, melted ghee, coconut yogurt, and orange extract to the bowl and use
an electric mixer to combine. Continue to mix for 2 to 3 minutes until the batter is
smooth. If needed, add additional water, 1 teaspoon (5 ml) at a time, if the batter is
too thick to mix.
4. Gently fold in the cranberries using a rubber spatula. Spoon the batter into the
prepared loaf pan and use the spatula to smooth the top of the batter.
5. Place the loaf pan in the oven and bake for 40 minutes until the loaf is golden brown
and a toothpick inserted in the center comes out clean.
6. Remove the loaf pan from the oven and let cool completely before removing the loaf
and transferring to a wire rack.
7. Meanwhile, combine the coconut yogurt, erythritol, and orange zest until smooth
to make a thick glaze. Prick the top of the cooled loaf with a fork or toothpick and
evenly spread the glaze on the top.
8. If desired, garnish the loaf with additional freshly grated orange zest before slicing
and serving. Store leftovers in a sealed container for 2 to 3 days.
27
Dairy-Free Savory Chaffles
Yield: 8 chaffles
INGREDIENTS
• 6 Tablespoons (90 ml) ghee (plus additional for waffle maker, if needed)
• 2 Tablespoons (30 ml) almond butter (no sugar added)
• 1 Tablespoon (8 g) nutritional yeast
• 1 teaspoon (3 g) garlic powder
• 1 teaspoon (2 g) paprika
• 2 large eggs, separated
• 1/4 cup (60 g) Melty Dairy-Free Cheddar “Cheese,” grated (see recipe in Keto
Dairy-Free Cheeses Cookbook) (optional)
INSTRUCTIONS
1. Preheat waffle maker according to manufacturer’s instructions. If needed, lightly
grease the waffle maker with ghee.
2. Melt the ghee and almond butter to a saucepan over medium heat until completely
combined. Set aside to cool.
3. In a large bowl, combine the almond flour, nutritional yeast, salt, garlic powder,
paprika, and baking powder.
4. In a medium bowl, combine the cooled ghee mixture with egg yolks and almond milk
until smooth. Combine the wet ingredients with the dry ingredients and stir to combine.
5. In a separate bowl, use an electric mixer to beat the egg whites into stiff peaks.
6. Using a rubber spatula, gently fold the egg whites into the batter. If desired, gently
fold the optional cheddar “cheese” into the batter until completely combined.
7. Scoop about 1/4 cup (60 g) of batter into the preheated waffle maker. Close the
waffle maker and cook for about 6 to 8 minutes until the chaffle is cooked through
and crispy on the outside. Continue to cook the remaining batter to make about 8
chaffles.
8. Serve the chaffles by themselves or as sandwich buns.

28
Sandwich Thins
Yield: 6 sandwich thins
INGREDIENTS
• 5 Tablespoons (25 g) whole psyllium husk
• 1 cup (240 ml) boiling water
• 2 teaspoon (10 ml) apple cider vinegar
• 4 egg whites (approx. 1/2 cup or 120 ml)
• 2 Tablespoons (28 g) sesame seeds
INSTRUCTIONS
1. Preheat the oven to 350 F (175 C). Line a baking tray with parchment paper and set
aside.
2. In a large bowl, mix to combine the almond flour, psyllium husk, baking powder and
salt.
3. Carefully add the boiling water and apple cider vinegar and mix well.
4. Add the egg whites and mix until completely incorporated. The dough should be a
thick consistency.
5. With wet hands, shape the dough into 6 equal-size flat rounds and place on the
prepared baking tray. Evenly sprinkle the dough with sesame seeds.
6. Place the baking tray in the oven and bake for 30 minutes until golden brown and
hollow sounding.
7. Remove from the oven and place on a wire rack to cool completely before carefully
slicing each sandwich thin in half and serving.
Nutritional Data (estimates) - per sandwich thin:

29
Garlic Breadsticks
Yield: 6 breadsticks
INGREDIENTS
• 3 Tablespoons (24 g) xanthan gum
• 1 ½ teaspoons (5 g) garlic powder
• 1 teaspoon (2 g) onion powder
• 2 eggs
• 1/3 cup (82 ml) water
• 1/4 cup (60 ml) ghee
• 2 garlic cloves, peeled and minced
INSTRUCTIONS
aside.
2. In a large bowl, combine the almond flour, coconut flour, xanthan gum, baking
powder, garlic powder, and salt.
3. In a small bowl, whisk to combine the eggs and water.
4. Add egg mixture to flour mixture and mix to combine. Using your hands, knead the
dough for 2 to 3 minutes. Let the dough rest for 10 minutes.
5. Meanwhile, on the stovetop or microwave, gently melt the ghee with the minced
garlic and set aside.
6. Portion the rested dough into 6 equal pieces and roll into breadsticks. Place the
breadsticks on the prepared baking tray and brush with about 2/3 of the ghee
mixture.
7. Place the baking tray in the oven and bake for 15 minutes until the breadsticks are
golden and cooked through. Remove from the oven and brush with the remaining
ghee mixture.
8. Let cool for a few minutes and serve.
Nutritional Data (estimates) - per breadstick:

30
Easy Drop Biscuits
Yield: 4 biscuits
INGREDIENTS
• 1/4 teaspoon (1 g) salt (plus additional, if desired)
• 1 large egg, whisked
• 3 Tablespoons (45 ml) ghee, melted
INSTRUCTIONS
aside.
2. In a medium bowl, whisk to combine the almond flour, baking powder and salt. Add
egg and melted ghee to the bowl and mix with a fork until well combined.
3. Using wet hands, roll the dough into 4 equal-size balls and pat down into a biscuit
shape. Place the biscuits on the prepared baking tray and sprinkle with additional
salt, if desired.
4. Place the baking tray in the oven and bake for 20 minutes until the biscuits are golden
brown and cooked through.
5. Remove the biscuits from the oven and place on a wire rack to cool before serving.
Store leftovers in an airtight container for 2 to 3 days.
Nutritional Data (estimates) - per biscuit:

31
Cauliflower Garlic Naan
Yield: 4 servings
INGREDIENTS
• 1 head of cauliflower (1.3 lb or 600 g), broken into small florets
• 1 teaspoon (3 g) garlic powder
• 1/2 teaspoon (2 g) onion powder
For serving:
• 1 Tablespoon (15 ml) ghee
• 2 garlic cloves, peeled and minced
• 1 Tablespoon (1 g) chopped fresh cilantro
INSTRUCTIONS
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and
set aside.
2. Place cauliflower florets into a microwaveable bowl with 2 Tablespoons (30 ml) of
water. Cover the bowl and microwave on high for 5 minutes until the cauliflower is
slightly softened. Carefully remove the cauliflower and drain well. Use paper towels
or cheesecloth to squeeze out excess liquid.
3. Place the cauliflower florets into a food processor or blender and blend well. Place
the blended cauliflower in a clean paper towel or cheesecloth and squeeze out as
much excess liquid as possible.
4. Place the blended cauliflower in a large bowl and combine with the eggs, almond
flour, flax meal, garlic powder, onion powder, and salt to form a dough.
5. Divide the dough into 4 portions and roll or press each portion into flat oval shapes,
about 1/4-inch (6.35 mm) thick. Place each piece of dough on the prepared baking
sheet.
6. Place the baking sheet in the oven and bake for 15 to 20 minutes until golden and
cooked through.
7. Remove the baking sheet from the oven. Spread each piece of naan with an equal
amount of ghee and evenly sprinkle with minced garlic and fresh cilantro.
8. Serve immediately and enjoy. Store leftovers in a sealed container for 2 to 3 days.


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KETO SUMMIT

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Links: Some links in this book may be affiliate links.

But most wheat bread is so over-processed, high in carbs, low in

You’ll get to experience all the different methods of creating

• Almond Flour: The most popular and versatile is almond flour.

• Coconut Flour: One of the most important things to remember

Keto dough will appear crumblier than regular dough so

• Eggs: This is an obvious one you’ve probably used in regular

Adding vegetables and unique flavors to your breads will

• Cauliflower: Cauliflower is an amazing low carb vegetable…

• Zucchini: Zucchini is another amazing low carb vegetable…it can

• Flavor Extracts: Vanilla extract, banana extract, and other fruit

Experiment and enjoy! Most traditional baking advice

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For the Jam and Sweet Cream:

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