Keto “Dairy” for Baking
Even though some people consider dairy to be okay on the Keto diet, there are good reasons to skip it entirely. Read on for some suggestions to keep your Keto baking dairy-free!
There are two main substitutes for butter. The first is ghee. Ghee is actually made from butter! To make ghee, regular butter is melted until it separates into milk-solids and fat. The milk solids are skimmed off and the process is repeated until all or nearly all of the milk solids are gone. Because the milk solids are removed, ghee perfect for those who love the flavor of butter but want to avoid the issues associated with eating dairy.
Another butter substitute is coconut oil. Because coconut oil is solid at room temperature, it makes a great replacement for butter. It does have a subtle coconut flavor, but it is much milder than most people expect.
There are countless non-dairy milks out there but the two most popular and easily found substitutes are coconut milk and almond milk. Coconut milk is creamy and rich. It can be used in sweet or savory recipes and tends a very subtle fragrant note to any dish. Almond milk can be found in nearly any store. It is nutty with a neutral flavor and slightly less rich than coconut milk. Whatever dairy-free milk you use, if you’re buying it from the sure, make sure it is free from sweeteners and stabilizers.
For the dairy-free cream, it’s hard to beat coconut cream. It’s richer, thicker, and creamier than coconut milk. You can buy coconut milk or make it yourself by chilling coconut milk overnight and skimming off the cream that gathers on top.
Make It Your Own
There are so many options to use your favorite nuts and seeds for the granola topping, check out the combos below and don’t forget you check out chart of carb counts in nuts and seeds!
- Almonds + Flax seeds = Simple and classic
- Cashews + Pumpkin seeds + Cinnamon = Fall spice
- Pistachios + Walnuts + Cardamom = Baklava brownies
Can’t Get Enough Granola?
We’ve got you covered with more Keto granola recipes.
Deliciously dense brownies with a layer of granola.
- Preheat the oven to 350 F (175 C).
- Melt the coconut oil and set aside to cool a little (else it will scramble the eggs). Whisk the eggs, vanilla extract and coconut cream together. Once the coconut oil is cool enough, whisk it into the egg mix.
- In a separate bowl, combine the almond flour, erythritol, and stevia together, then mix the wet mixture into the flour mixture and combine well. Pour the brownie mix into a greased square baking dish (6-in x 6-in).
- Tip the nuts and seeds on top of the raw brownie mixture and spread out the granola topping until evenly distributed. Use clean hands to press the granola down as much as possible into the brownie mix to ensure a compact topping.
- Bake in the oven for 15-18 minutes (turning the dish halfway through to ensure even roasting) then remove and set aside to cool completely before slicing into 9 squares or any shape you like!
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g
- Calories: 258
- Sugar: 1 g
- Fat: 24 g
- Carbohydrates: 7 g
- Fiber: 4 g
- Protein: 8 g