breads, doughs & CRACKERS

Using Ratios? Check the recipes below using your preferred recipe calculator.

All ratios have been calculated using the fat, protein and carbohydrate values provided by the USDA. Label claims for nutrients vary by brand. When using ratios for medical purposes (such as epilepsy), it is strongly recommended to use the nutrition information found on the food labels. Ratios are likely to differ when different brands of the same ingredient are used.

No link for pizza crust

No link for pizza crust

Pizza Crust

Makes: 1 x 12 inch crust
Prep: 10 min   Cook: 15 min


1 (50g) egg

2½ tablespoons (36g) mayonnaise

1¼ cup (104g) KetoCuisine™


  1. Line pizza pan with parchment paper

  2. Mix together all ingredients

  3. Add 1 tablespoon of water and blend well

  4. Spread batter into 12 inch pizza

  5. Bake at 350°F for approximately 15 minutes


  • add pizza spices to dough while mixing

PER 1 Crust:

Calories:  132.25| Protein: 1.35 g | Fat: 13.50 g | Net Carb: 1.35 g |  Ratio: 5:1


Parmesan Cheese Breadsticks

Makes: 9 x 13 inch pan
Prep: 15 min   Cook: 15 min


1 (50g) egg

3 1/2 tablespoons (24g) cheddar cheese

1 1/2 tablespoons (12g) parmesan cheese

2 1/2 tablespoons (36g) mayonnaise

1 1/4 cup (104g) KetoCuisine™

Pinch of pepper

Pinch of garlic powder

Pinch of italian seasoning


  1. Preheat oven to 350°F

  2. Place a piece of parchment paper on a 9 x 13 inch baking sheet

  3. Grate cheese and set aside

  4. In a bowl mix egg, mayonnaise and KetoCuisine™

  5. Add seasonings

  6. Add 1 tablespoon of water and blend well

  7. Spread dough on baking sheet and sprinkle with grated cheese

  8. Bake 350°F for 8 - 10 minutes, until edges are brown

per 1 breadstick (1/16 slice):

Calories: 75.63 | Protein: 1.29 g| Fat: 7.48 g | Net Carb: 0.79 g |  Ratio: 3.6:1

iStock-516138532 tortillas.jpg


Makes: 6 inch tortilla
Prep: 15 min   Cook: 2 min


1/2 tablespoon (4.5g) coconut flour

1 tablespoon + 1 teaspoon (18g) lime juice

1 1/2 teaspoon (4.5g) baking powder

5  (148g) egg whites

1/2 cup + 1 teaspoon (113g) coconut oil

3 tablespoons (45g) almond milk

3/4 cup (60g) KetoCuisine™

1 tablespoon (15g) water

Pinch of cumin

Pinch of garlic powder

Pinch of cayenne pepper

Pinch of salt


  1. Lightly grease a skillet to medium heat

  2. In a bowl combine KetoCuisine™, coconut flour, baking powder and spices

  3. In a separate bowl, mix egg white and coconut oil with hand mixer or metal whisk until frothy

  4. Add lime juice, water and almond milk, mix  well with frothy mixture

  5. Add dry ingredients to wet and blend well together

  6. Allow batter to rest 5 minutes to thicken

  7. Pour approximately ¼ cup of batter onto hot skillet.  Quickly swirl around to cover bottom

  8. Cook about a minute, edges will pull up from skillet at bit.  Flip and cook another minute


  • Tortillas can be used as a dessert by changing spices to cinnamon & nutmeg with a few drops of vanilla

per 1 (6 inch tortilla):

Calories: 150.3 | Protein: 1.97 g | Fat: 15.37 g | Net Carb: 1.07 g |  Ratio: 5:1

iStock-177021056 cheese rolls.jpg

Cheese Rolls

Makes: 12 small rolls
Prep: 10 min   Cook: 12 min


1 1/4 cup (100g) KetoCuisine™

1 (50g) large egg

3 tablespoons (40g) mayonnaise

2/3 cup (75g) grated cheddar cheese



  1. Preheat oven to 350°F

  2. Grease baking sheet or use silicone baking mat or parchment paper to line baking sheet

  3. Combine all ingredients and mix well

  4. Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets

  5. Bake for approximately 12 minutes, until golden brown


  • Try parmesan cheese or swiss cheese as alternatives. (Cheeses are not substituted 1 for 1. Verify ratio before changing.)

PER 1 Cheddar ROLL:

Calories: 113| Protein: 2.5 g | Fat: 10.8 g | Net Carb: 1.0 g |  Ratio: 3.1 :1

iStock-826158318 Croissants.jpg

Keto Croissants

Makes: 4 small
Prep: 45 min   Cook: 20 min

Note: Requires use of a gram scale


1g Truvia® Natural Sweetener

11g egg (raw, mixed well)

3g yeast

2g butter

8g pecans

10g unsweetened almond milk

55g KetoCuisine™


  1. Measure 0.25 g Truvia® and mix in with butter. Set aside to brush over croissants before cooking

  2. Warm almond milk to approx. 100°F or 38°C

  3. Combine yeast, 2 grams of KetoCuisine™ and warmed almond milk

  4. Cover with plastic wrap, set aside for 20 min.

  5. Combine remainder of Truvia® and KetoCuisine™

  6. Make a well in the center and pour in yeast mixture. Blend very well - it will look dry

  7. Add egg & blend well

  8. Cover with plastic wrap and let sit for approx. 20 min.

  9. Divide dough into 2 even pieces

  10. Place one piece of dough at a time between two sheets of wax paper & with rolling pin, roll into a thin rectangle

  11. Using a knife cut out two triangles per rectangle. Place these triangles on top of one another, in the end you should have 4 small triangles using both rectangles

  12. Roll the 4 triangles into croissants, starting with wide edge first

  13. Place on parchment paper

  14. Brush with sweetened butter & sprinkle with finely chopped pecans

  15. Bake 350° F for approx. 15-20 minutes until golden brown

    PER 1 Croissant:

    Calories: 489 | Protein: 5.8 g | Fat: 49 g | Net Carb: 6.4 g |  Ratio: 4:1