Baking is chemistry, and certain reactions must happen if you want your cakes, cookies, and pies to turn out well. Keto baked goods have to leverage different ingredients (ie, nuts) in a different way to come out close to wheat-based delicacies. Learn about the ins-and-outs of keto baking struggles and our best known work-arounds in this week’s episode, as Mandy and Brian discuss some of the science behind the art of baking.
Our recipe of the week is a baked, but simplified and ketofied take on the Japanese Fuwa Fuwa trend: Baked Salted Caramel Souffle Pancakes.
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