Ketogenic Baking Cookbook

Stir the mixture and add egg yolks and egg white.
Take the chia seeds and ghee and sprinkle the mixture with it.
Use the hand mixer to mix up with mass
Add the almond flour and knead the dough
Preheat the oven to 365 degrees F.
Put the dough to a silicone bread mold or to a loaf pan
Cook the bread for 40 minutes and when it is cooked, bring it out from the oven and remove it from the mold.
Allow it to cool off and serve it
Note: don't use any kind of light or low-fat cream cheese. It is unnecessary with keto.

YELLOW FLUFFY CAKE

Servings: 5
Cook time: 45 minutes
Ingredients:
One (1) teaspoon lemon zest
One (1) teaspoon vanilla extract
Three (3) cups almond flour
One (1) teaspoon yellow food coloring
One (1) teaspoon baking soda
One (1) teaspoon apple cider vinegar
Five (5) tablespoon butter
Fifty (5) drops stevia
One (1) tablespoon erythritol
One (1) tablespoon coconut flour
One (1) teaspoon salt
Eight (8) egg white
Five (5) egg yolks
Methods:
Whisk five egg white until you get strong peaks
Take a separate bowl and whisk the egg yolks
Add the lemon zest in the egg yolk mixture and stir it slowly.
Add up the eggs yolk mixture and the egg whites together.
Add butter, salt, stevia, almond flour

and vanilla extract.
Add the yellow food coloring and gently stir the mixture.
Put the apple cider vinegar and baking soda.
Mix up the mass slowly until you have a homogeneous dough.
Whisk the egg white separately until you have a strong peak.
Take the coconut flour and add it to it. Stir slowly.
Preheat the oven to 366 degrees F and put the dough inside.
Cook it for 30 minutes and then, spread the egg white mixture on the cake and cook for additional 15 minutes.
When the cake is well cooked, gently remove it from the oven and allow it cool off.
Cut into slices and serve it instantly.