Hello all. Thank you for letting me join. I am starting a low-carb home bakery. Not many cakes, but I will offer mini-bundts, muffins, scones, and cookies. Baking without gluten and sugar is a challenge, but I have been experimenting for about two years, and I think this is an under served niche. I made these delightful muffins this morning, using almond and coconut flour and Swerve sweetener. They have 4 net carbs each
warm and sweet but sugar free welcome to you — I dabble with sugar free baking too — and you need to know:
there is some kind of new member delay on being able to "reply" to posts so please start a new thread to continue any discussion -- at some point all of a sudden you will be enabled to "reply" but not for a while -- maybe like 30 days — I think it might have to do with time and activity levels -- please respond in a new thread if you want/need to —
best to you
K8 said:...............there is some kind of new member delay on being able to "reply" to posts so please start a new thread to continue any discussion -- at some point all of a sudden you will be enabled to "reply" but not for a while -- maybe like 30 days — I think it might have to do with time and activity levels -- please respond in a new thread if you want/need to —..............
A 2nd to everything K8 said ^^ :) Welcome and I'm sure there are some on here that will be glad to know whatever you share about that niche baking.
I do some keto and paleo baking! Mostly not, but once a month or so. I've done one keto tiered cake. Very hard as it was crumbly, but still worked. Chocolate with cream cheese frosting done smooth and a modeling chocolate horse topper. The horse was not keto/paleo, but paleo "feeling" as it was dark chocolate, which is what my client wanted.
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