Carolyn Ketchum: Delicious and Healthy Food

Carolyn Ketchum discovered the low carb diet when she was diagnosed with gestational diabetes, and she quickly learned to develop her own keto recipes so she could continue to enjoy cooking and baking. Her cookbook, The Everyday Ketogenic Kitchen, has more than 150 incredible recipes, including Maple Bacon Pancake Muffins, which she shared with us as part of our Bob's by the Book interview series. Read on to learn more about Carolyn's philosophy about healthy eating, and don't forget to check out our video and enter to win a copy of her cookbook, below.

Bob's Red Mill: What’s the first thing you ever learned to cook on your own, and how has that dish impacted your life in the kitchen?

Carolyn Ketchum: I am pretty sure it was French toast, but it may have been the chocolate chip cookies from Joy of Cooking. Clearly these two things have had a lasting impact, as I still love all things maple flavoured and I love to bake. Hence the Maple Bacon Pancake Muffins!

BRM: What’s your favorite food memory?

CK: You're seriously asking me to pick only one? I love food, I love to create it and I love to share it, so I have many wonderful memories in the kitchen. It's a tough choice but I think probably picking fresh apples in the fall and then making apple crisp with my mum. But I'd also say learning to make spaghetti carbonara with my husband, very early in our relationship. We were so thrilled with ourselves when it came out just right.

BRM: Name a dish everyone should learn to make, and why.

CK: Again, so not fair to make me pick just one, when the world is full of amazingly delicious and healthy food. But everyone should have at least one good brownie recipe. Chocolate is always appreciated, and if it's sugar-free and low carb, all the better.

BRM: If you could only take one dish to every social event for the rest of your life, what would it be and why?

CK: Probably my keto Kentucky Butter Cake, because it's one of those unassuming looking but startlingly delicious cakes that no one can believe is low carb. It's also infinitely adaptable, and can easily be turned into a lemon cake or a rum cake. It's so great just paired with a little lightly sweetened whipped cream and some berries.

BRM: What’s the one kitchen rule you swear by?

CK: Mis en place is overrated. Go ahead and get messy and enjoy the process. Then, once your delectable recipe is in the oven, you can focus on the clean up. I find it faster and more efficient to just get everything out and not put anything away until my cake, cookies, or muffins are baking. And more fun, too, to view the chaos I just created!

BRM: If you could only grab for one Bob’s Red Mill product, what would it be and why.

CK: Almond flour all the way. It's my go-to baking flour because it makes the best keto cakes, cookies, brownies, and more. And Bob's finely ground almond flour is perfect for creating low carb desserts that rival their high-carb counterparts in taste and texture. But if I was allowed to grab a second Bob's product, it would be the coconut flour!

Our thanks to Carolyn for a great interview! You can learn more by watching our video below. Also, make sure to enter to win a copy of The Everyday Ketogenic Kitchen now!