Recipe by Lindsay from Starfish in the Kitchen. Shared with permission. Find this recipe and more at https://starfishinthekitchen.com/
As you get started, these are the essentials you’ll need when you start baking! Many of you have asked for some help with all the unfamiliar ingredients. Rather than a comprehensive list, these are my preferred staples. As an Amazon associate, I earn from qualifying purchases.
Thank you to all of you who have been following along with our Keto journey! We’re about 80 lbs down combined!
Allulose* this is my FAVORITE sweetener, tastes like sugar, no funky aftertaste and it caramelizes! I have been happy with all brands I’ve purchased and buy whatever is on sale!
Blackstrap Molasses still a little high in carbs but will give a brown sugar, molasses vibe to your baking
Flours and Thickeners
Almond Flour* many keto recipes are built on almond flour as a sub for wheat flour, I use occasionally but love for amaretti cookies and marzipan when you need almonds
Casein Protein (specifically Muscle Feast)* protein that works great for baking
Coconut Flour commonly used in keto recipes, I prefer to use it sparingly
Gelatin can help thick and add chewiness, gummies, marshmallows, etc.
Inulin I use almost exclusively to feed yeast, can help with ice cream texture
Lupin Flakes amazing crispy texture for frying and breading
Lupin Flour high protein flour, my preference for naan and good for pastas
Oat Fiber (specifically LifeSource brand)* zero calorie fiber that makes baked goods fluffy
Psyllium Husks fiber used to gel and bind recipes, I prefer to use it sparingly
Vital Wheat Gluten* (not for those with gluten sensitivities) this protein from wheat gives baked goods and pastas a great chewy texture
Whey Protein (specifically Isopure)* protein that works great for baking
Xanthan Gum* thickener and binder, I prefer to use it sparingly
Baking Soda (common) if it’s a million years old, get a new box
Baking Powder (common) standard issue is find!
Saf Instant Yeast* really tolerant stuff that will puff up whatever you throw at it, store in freezer
Avocado Oil great for frying and high heat applications
Coconut Oil can impart a great flavor but also overpower
Coconut Oil (refined/unscented) when you’d prefer not to have a strong coconut element
Olive Oil great for cooking and sometimes baking
Butter is something else you’ll want to keep on hand for baking (obviously!)
Heavy Whipping Cream is another you’ll see again and again in keto recipes
Almonds great candied, as nut butter and as a topping
Choczero Chocolate Chips* have a nice melted texture when baked. I like Lily’s for snacking and trail mix but prefer Choczero for baking.
Choczero Keto Bark amazing in baked goods and also ice creams
Cinnamon (common) cinnamon rolls, sticky buns, muffins
Cocoa Powder (common) chocolate cake, brownies, etc.
Pumpkin (common) but can be seasonal, breads, muffins, pies, cheesecakes, etc.
Sunflower Seeds nice in breads and muffins
Shredded Coconut (unsweetened) great for baking or a snack, amazing toasted
Walnuts great for sticky buns, cinnamon nut rolls, cookies, breads and muffins
Vanilla Extract* (common) needs no introduction
Almond Extractso amazing to enhance almond flavor, goes well with berries
Maple Extract for making “maple syrup” and maple walnut ice cream
Corn Extract (this is on my list to try) kinda $$$
Parchment paper for lining pans, Alton Brown prefers it to silpats, just saying. Can reuse.
Silpat great for baking, candied nuts, rolling out sticky things, worth the investment
Ziplocks (common) great for rolling out sticky things and also piping batter and icing
Okay, okay, so you’ve read through this by no means comprehensive list and realize you don’t want to invest an entire paycheck or more into getting started. I would start with the items marked with an asterisk. Good luck as you get started and reach out if I can be of assistance!
In another post I’ll share my preferred fresh ingredients for baking. Until then, happy baking!
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