Cover Photo: Kat Jewsome, long known for her custom cakes, is fast developing a citywide reputation for delicious keto desserts. Owner Kat Jewsome says her sales have increased 400 percent since she started offering keto desserts and soups.
Kat’s Kakery attracts Keto dieters citywide
By D’Ann Dreiling
So you want something special for your Valentine this year, but he/she is on the low-carb diet? Avoid that box of chocolates at all cost! Here’s the solution: Kat’s Kakery at 208 Blue Ridge Extension (between Martin City and Grandview). Kat Jewsome, owner and cook, has designed a Valentine box filled with low carb sweets sure to satisfy your carb craving Valentine. (Orders ended on February 7 but desserts will still be available for Valentine’s Day.)
Jewsome began her baking career as a home-based business designing and baking special occasion cakes. When she decided to go on the low carb/keto diet, she “became desperate for a sweet and satisfying dessert”. She began to experiment with different recipes, adding, changing, tweaking until she got it right. “It was a trial and error process”, says Jewsome, “and my motivation was totally selfish.” When she offered some of her low carb pastries for sale on her Facebook page, she was overwhelmed with orders and the word spread. “Sales have increased by 400%,” states Jewsome. Now she offers regular custom cakes by order only, selling mostly keto desserts at the bakery. She recently began offering keto soup and biscuits.
All of her low-carb pastries contain no gluten, no grain, no soy and no sugar.
Kat’s Kakery is open from 10 am to 5 pm on Wednesday, Thursday and Friday, and from 10 am to 2 pm on Saturday. She also bakes special occasion cakes, both keto and regular, by order only. Check out her Facebook page.
Kat’s carefully crafted, low carb pastry recipes are her secret, but she did suggest this quick and simple cookie recipe for the starving craver of carbs.
Here’s the dish…
Low Carb Peanut Butter Cookies
- 1 cup crunchy peanut butter
- 1/2 cup Lakanto powdered sugar,
- (available at Sprouts)
- 1 egg
- 1/2 teaspoon vanilla
Preheat oven to350*
Mix all ingredients and place by heaping teaspoonful on lightly greased or parchment covered cookie sheet. Use fork to make crisscross indentation on top of dough. Bake 12 to 15 minutes.
Makes approximately 8 to 10 cookies