#ketobaking

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Almond-flour low-carb baking is your secret weapon for moist, nutty treats — perfect if you’re following keto, low-carb, or gluten-free eating (or just love tender cakes and cookies). It gives baked goods a melt-in-your-mouth crumb that wheat flour can’t match while keeping carbs low, so you can enjoy dessert without the guilt. Read on for 18 recipes, exact substitution rules, and troubleshooting hacks to help your almond-flour bakes turn out perfectly every time.

Keto Chocolate Chip Cookies Recipe

Ingredients:

2 cups almond flour

1/2 cup melted butter

1/2 cup erythritol

1 egg

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 cup sugar-free dark chocolate chips

Instructions:

Preheat the oven to 175°C (350°F).

In a bowl, mix almond flour, erythritol, and baking powder.

Add the melted butter, egg, and vanilla extract, and mix until a dough forms.

Fold in the chocolate chips.

Shape the dough into balls, place them on a baking sheet, and flatten slightly.

Bake for 10-12 minutes until the edges are golden. Allow them to cool before serving.

Baked Caprese Chicken Recipe

Trim chicken breasts and slice a large pocket horizontally in the center of the breast, making sure not to cut all the way through. Season chicken all over with salt and pepper.

In a saucepan, over medium heat whisk together the balsamic, garlic and brown sugar. Bring to a boil, and cook until it has reduced by half, about 15 minutes. Set aside.

Preheat oven to 375℉. Place 1 tbsp of pesto into the pocket of each breast and spread evenly. Stuff each chicken breast with 2 halves of the mozzarella, 2 slices of tomato and 1 to 2 basil leaves. Secure with toothpicks.

In a large oven safe skillet over medium heat, thinly coat the pan with olive oil. Sear the chicken breasts until the outside is golden brown.

Bake in the oven for 8-12 minutes until the chicken’s inside temperature reaches 165℉.

19-Day Keto Diet Plan for Beginners with Easy Recipes