Your Tastebuds Won't Know That This Coffee Cake From 'Beyond Simply Keto' Has Only 2 Grams Of Net Carbs
Unsurprising things about starting the keto diet: You eat lots of good fats, you reduce your carb intake, and you learn what macros are all about. But here's a part of keto you might not anticipate before you give it a go—it might just change your mental perspective and boost your confidence, too.
Just ask author and keto blogger Suzanne Ryan, whose brand-new book Beyond Simply Keto covers exactly that: the mental transformation that you can go through when you change up your nutrition plan and start investing in your well-being.
In her new cookbook slash keto guide slash self-help read, Ryan details the unexpected self-discoveries she made after going keto—and how you can improve your health holistically on keto, too, if you're interested.
The cookbook: Beyond Simply Keto: Shifting Your Mindset and Realizing Your Worth, with a Step-by-Step Guide to Keto and 100+ Easy Recipes (Victory Belt Publishing), out now.
The author: Suzanne Ryan is behind the popular keto Instagram/YouTube channel/blog Keto Karma. Ryan openly discusses how she dealt with weight issues for the majority of her life—until 2015, when she learned about keto when she was 289 pounds. Spoiler: Ryan lost over 100 pounds in just one year and overhauled her physical and mental health in the process. Her first book, Simply Keto, came out in December 2017.
What you'll get: In the Simply Keto *sequel* you'll get more than recipes and ketogenic tips for beginners (though if you need those things, you get all of that, too!). In Beyond Simply Keto, Ryan shares the three main steps she's taken since going keto to also improve her mental health. She uses personal anecdotes about emotional eating, depression, anxiety, and quieting her inner critic to showcase how she shifted her mindset while also shifting her diet. Oh, and the book includes 100+ recipes and step-by-step meal planning guides, too.
Try it before you buy it:
Keto Coffee Cake
Makes: 9 servings | Prep time: 20 minutes | Cook time: 30 minutes
Ingredients:
2½ cups blanched almond flour
1/3 cup Swerve granular sweetener
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, finely diced
2 large eggs
1/3 cup whole-milk ricotta
¼ cup half-and-half
1 teaspoon vanilla extract
Cinnamon Swirl:
1/3 cup unsalted butter, softened
1/3 cup Swerve brown sugar
1 teaspoon ground cinnamon
Directions:
Preheat the oven to 325°F. Grease a 9-inch square nonstick baking pan with cooking spray.
In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt, then work in the cold butter cubes with your hands until combined.
In a separate bowl, whisk together the eggs, ricotta, half-and-half, and vanilla until combined, then add to the flour and butter mixture and mix until smooth. Spread the batter evenly into the prepared pan.
Combine the ingredients for the cinnamon swirl, then sprinkle the mixture on top of the batter. Using a spoon, work the cinnamon swirl into the top ½-inch layer of the batter. The top layer should be a darker cinnamon swirl color.
Bake until the top is golden brown and a toothpick or knife inserted in the center comes out clean, 28 to 30 minutes. Allow to rest for 10 to 15 minutes before serving. Store leftovers in aluminum foil or plastic wrap on the counter for 1 to 2 days, or up to 7 days in the refrigerator.
Nutrition info: 216 calories, 21 g fat, 17 g carbs (2 g net carbs), 4 g protein
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