Lori also bakes sugar-free, gluten-free keto cookies, bars, brownies, cupcakes, and a poundcake-like butter loaf. In these she uses almond and/or coconut flour, eggs, and butter, and she sweetens these products with Swerve, a mostly-erythritol sweetener made from select fruits and starchy root vegetables. The flavor is delicious, and because of almond flour’s richness, a small piece suffices beautifully.
She gave the cookies to some friends’ children who are diabetic, and, she crowed, “It made me feel so good when they liked them. They normally can’t eat sweets.”
Producing this line could be considered a community service, because the ingredients are expensive for a home cook, and dumping a test batch that doesn’t work, well, it’s all that expense now in the trash.
To join the race, visit milkhousecookies.com. There is a list of all the baked goods on offer and a form for ordering them.
Edible Shasta-Butte is the guide to local food, dining, and gardening in Northern California’s central valley from Butte County north to the Oregon border.