The large amount of fat would be an asset for me, who is trying to bake and still remain KETO. I made the most delicious dark, spicy gluten free gingerbread (which is loved by my gluten-free and my non-gluten-free friends who have tried it), but did it using molasses, dk brown sugar and white granulated sugar, none of which are part of a KETO diet. I will not use splenda or any of the chemical replacements for sugar, but have heard that honey and maple sugar do not spike insulin like all the rest do. I will soon be trying to find ways to substitute honey and maple syrup/sugar for these other sugars to see if it is possible to bake my cake and eat it too. Perhaps KAF would have already done the experiments I want to do and could advise me on whether it's do-able and, if so, what would be the proportions substituting maple sugar for granulated sugar, etc. I have already substituted maple syrup for molasses in making Canadian Baked Beans, and found I love these just as much as I love the darker Boston Baked Beans (made with molasses). Although the flavors are very different, they are both delicious, and some of my Quebecois friends tell me that mine is the best baked beans they have had. I'm hoping I can do the same with my ginger breads and my carrot cakes.

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