Keto Baking Ingredients

I’ve mentioned a few times how much I value simplicity in low carb recipes, and how I try to use the same relatively common keto baking ingredients in all of my recipes. In fact, you’ll probably notice that the majority of the low carb recipes I post on this site use the same ingredients that I’ve posted below.

If you’re looking to stock up your pantry to do some low carb baking, this list is a good place to start!

Protein Powders:

While protein isn’t the most appreciated of the keto baking ingredients, it’s certainly an important one! I’ve posted a lot of recipes for homemade keto protein bars, and they all utilize one of the following high quality protein powders (or another flavor of one of the following brands):

“Flours:”

  • Coconut Flour
  • Coconut Manna (also known as coconut butter, or creamed coconut)
  • Psyllium Husk – I’ve only recently started using this in keto baking – it’s surprisingly useful!
  • Ground Flax Seed – to prevent rancidity, it’s best to grind flaxseed yourself, though if you do buy ground flaxseeds, store them in a tightly sealed container in your freezer!

Sugar Free Sweeteners:

Freeze Dried Fruit:

While it probably doesn’t occur to most people to use fruit as a keto baking ingredient, love adding freeze dried fruit to recipes. Firstly, as long as it’s sealed, freeze dried fruit can live in your pantry for quite a while, so you can use a little bit at a time. Second, it’s way more flavorful than adding fresh or frozen fruit, which helps keep the carb count down!

Pantry Items:

Eggs & Dairy:

These items are pretty common, but I still thought it was worth mentioning them. You can use cream cheese interchangeably with neufchâtel and mascarpone, which is why they’re listed on one line. I don’t use cottage cheese too much in keto baking, but it is in enough recipes to be worth mentioning!

  • Eggs
  • Heavy whipping cream
  • Butter
  • Cream Cheese/neufchâtel/mascarpone
  • Cottage cheese