Tag Archives: coconut oil

Almond Keto Bread 


That’s right. I said BREAD.

This is a familiar recipe that I have seen floating around the interwebs.

A very simple one pan bread recipe which you can microwave or bake in the oven. I have only used the microwave, but I will include basic oven baking instructions.

So let’s get to it, shall we!

Wait! What is Ketosis? 


  • 6 tablespoons Almond Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon pink Himalayan salt
  • 2 eggs
  • 2 tablespoons melted coconut oil

The how to’s: 

  1. If using a microwave, use a microwave safe dish.
  2. If using the oven, preheat to 350 degrees and use an oven safe dish.
  3. Put the almond flour, baking powder, and salt in the dish. Mix to blend.
  4. Add the eggs and melted coconut oil. Mix completely.
  5. Microwave: place uncovered in the microwave for 2 minutes 30 seconds on high.
  6. Oven: bake at 350 degrees for approximately 15-20 minutes. (I have a convection oven the time will vary for each oven so check every few minutes after the 12 minute mark)
  7. Remove from the pan and slice horizontal to spilt the “loaf” like an English muffin. Then cut in half.
  8. Toast in a skillet with butter on both sides to crisp the “bread.”

Check out our How We Kicked the Carbs page to find out how we got into this keto lifestyle!

It doesn’t stick to pan at all!!!

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Look at that gorgeous loaf of bread!

If you don’t have time to toast the bread in a pan, use a toaster!

Look at that!! You can make Cinnamon Toast with this bread by simply adding a granulated Keto approved sweetener such as Swerve or Truvia and a few sprinkles of cinnamon! ~You’re Welcome!

Beautiful Golden Brown!

Toast these in a skillet or refrigerate and toast in a toaster oven as needed. 

Make these ahead for the week to have a quick “sandwich bread” ready for those days when you need something quick, full of fat, and easy to eat on the go!

The School year is coming up…use these for your #ketokid school lunch!

Use this simple and quick keto bread as a breakfast toast or make a grilled cheese if you tolerate dairy! How awesome is that!!! You can be keto and have a grilled cheese sandwich…with wine!

Now tell me how how it is to cut the crappy carbage out of your life!

Your mission:

Keep it Simple. Keep it Keto.

Looking for a no sugar, ketogenic wine? Dry Farm Wines will let you have your wine and stay in ketosis!

We are currently taking clients and have a few spots left for personal Keto Coaching! Check out our Coaching Plans and fill out our TK Questionnaire for a free consultation. 

Get the Spec Ops Meal Plan here! 

Eat all the Fat!

Steve and Melody

Chocolate Chip Cranberry Walnut GF Cookies


Christmas is pretty synonymous with cookies. Don’t you think? Cookies make Christmas happen. Santa doesn’t come down your chimney for some Kale Chips. He comes for Chocolate Chips! 

Even newspapers…those media dinosaurs…have a “12 Days of Cookies” article that runs this time of year.


Because cookies are good. And being gluten free is good too. But not having gluten free cookies is bad! So order up some of your own Otto’s Cassava Flour so you can…





Let’s start some 12 days of cookies madness. Or…how about we try and get in as many as possible.

Day One!

These aren’t overly sweet. They are a perfect treat with a cup of coffee or yeah, if you’re a hot tea drinker…go ahead. We don’t judge. Kids…you get whatever milk you’re not allergic or sensitive to!

Preheat oven to 350 degrees

Yields 12 cookies 

  • 1/2 cup coconut sugar
  • 4 tbsp coconut oil, melted
  • 2 eggs, free range
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1tsp baking soda
  • 1/2 tsp salt
  • 1 cup Otto’s Cassava Flour
  • 1/3 cup dairy free chocolate chips
  • 1/4 cup dried cranberries, (no crap in them)
  • 1-2 tbsp chopped walnuts *optional
  1. Mix the sugar and coconut oil in a bowl.
  2. Add the eggs, whisk until combined.
  3. Add the vanilla extract. Whisk again.
  4. Sift together the flour, baking soda, baking powder and salt.
  5. Add to the wet ingredients and stir until combined.
  6. Add the chocolate chips, cranberries and walnuts. Stir to distribute evenly throughout dough.
  7. Portion out cookies with a small ice cream scooper or tablespoon.  Refrigerate the portioned cookie dough for 30 minutes.
  8. Place on a parchment lined cookie sheet and slightly flatten the dough with your hand.
  9. Bake at 350 degrees for 10-12 minutes.
  10. Let cool on a wire rack.


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