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Keto Sweet Tooth Cookbook: 80 Low-Carb Ketogenic Dessert Recipes for Cakes, Cookies, Pies, Fat Bombs,

✍️ Day, Aaron
Reader Score
4.4
(1 review)
$19.99
Backordered — usually ships in 1–4 weeks
🏛 DK Publishing (Dorling Kindersley) 📅 2019 📔 Paperback ISBN: 9781465483836
📚 This Book in Collections

📝 Description: Keto Sweet Tooth Cookbook: 80 Low-Carb Ketogenic Dessert Recipes for Cakes, Cookies, Pies, Fat Bombs,

"With 80 recipes and beautiful photography throughout, Keto Sweet Tooth Cookbook is the only keto desserts book you'll ever need. In no time, you'll be making everything from low-carb cakes to cookies, pies, fat bombs, shakes, ice creams, candies, and smoothies. Every low-carb recipe is sugar-free and includes essential macros along with clear, easy-to-follow instructions for making virtually any sweet treat you can make with sugar. Keto Sweet Tooth Cookbook will satisfy even the most persistent sweet tooth, but without all the sugar and excess carbs!"--Provided by publisher.

💎 Expert review

“
🍳
Eatbook Family editorial team
Cookbook desk
The work relies heavily on the established DK visual style to carry its appeal, offering standard low-carb adaptations rather than groundbreaking techniques. It does not suit serious pastry chefs seeking advanced French methods, nor will it interest omnivores indifferent to macro counting. The tone is functional and encouraging, prioritizing accessibility over gourmet complexity. Readers looking for deep cultural context or regional authenticity may find the content generic, as it focuses purely on the mechanics of sweet-making within dietary constraints rather than exploring the broader culinary heritage of these desserts.
✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

Reader rating

4.4
Based on 1 reviews
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Eatbook Family editorial team

The work relies heavily on the established DK visual style to carry its appeal, offering standard low-carb adaptations rather than groundbreaking techniques. It does not suit serious pastry chefs seeking advanced French methods, nor will it interest omnivores indifferent to macro counting. The tone is functional and encouraging, prioritizing accessibility over gourmet complexity. Readers looking for deep cultural context or regional authenticity may find the content generic, as it focuses purely on the mechanics of sweet-making within dietary constraints rather than exploring the broader culinary heritage of these desserts.

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