KETO for the Holidays Cookbook Q&A

Thank you so much for purchasing a copy of the “KETO for the Holidays” Cookbook!  I hope you are getting a lot of pleasure out of making and eating the recipes – I certainly had a blast creating them for you.  I’ve put together this KETO for the Holidays Cookbook Q&A so you have somewhere easy to go for answers instead of trying to find me on social media or via email.  Please put your question in the comments below and I will update this page with the answers for everyone to read.  I hope this helps!

Q: Where can I find info on all the ingredients?  Click here

Q: Where can I find info on all the equipment?  Click here

Q: Why are there no nutrition labels or macros with the recipes?

Q: Why do you weigh everything in your recipes instead of using American cups?  Click here

Q: What is kitchen paper?  In the US that would be kitchen towel.  (Sometimes I forget to translate from English :-O )

 

KETO for the Holidays Cookbook Q&A

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  • carrie - Post any questions you might have here and I will update the page above as they come in!ReplyCancel

  • Debbie - Hi Carrie!

    Love your holidays cookbook. For the pumpkin squares do I use the small pumpkin can or large 28oz can?

    Thank you!

    DebbieReplyCancel

    • Marydee - Hi Debbie! The Pumpkin Pie Squares recipe (page 73) states 15 oz. can pumpkin pie puree.ReplyCancel

  • Martha - I noticed that several of the recipes call for both heavy cream and coconut milk. Why is that? I’m hoping that if I substitute more coconut in place of the cream, I won’t ruin the recipe. I have a sensitivity to casein.ReplyCancel

    • carrie - Hi Martha – yes you can switch out heavy cream and thick coconut milk in all the recipes! I put a combination in to give a better nutritional profile, but if you’re sensitive to casein, just use the thick coconut milk. Hope that helps!ReplyCancel

  • Ruth - This might be a silly question — when you refer to “thick coconut milk” in your Pumpkin Pie Squares recipe, are you talking about the very thick cream that separates from the “milk” or do you mean the thick cream and watery milk should be mixed together well and then measured? Also, can I make an equal substitute of coconut sugar for the erythritol? Thanks!

    RuthReplyCancel

  • Marydee - For the Pumpkin Pie Squares…the photo shows a whipped cream topping, which to me, tops off the dessert beautifully! But you don’t mention the topping in the recipe – how do you make this topping?ReplyCancel

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