tools

For the most part, the recipes in this book require tools that are part of a basic kitchen setup: standard pots, pans, baking sheets, and so on. However, some of the recipes require specialized tools, and there are some tools that will simply make your life in the kitchen easier.

spiral slicer

For: vegetable noodles, especially zoodles ( see here )

A spiral slicer makes it easy to cut vegetables into noodles—see, for instance, the recipe for zucchini noodles on see here .

I’m often asked what my favorite spiral slicer is. It depends on the thickness of the noodle. For a thicker noodle, I love the Veggetti Pro Table-Top Spiralizer (you can buy it from Amazon through my website under Shop→Maria’s Amazon Store). If you prefer a thin, angel hair–type noodle, I recommend the Joyce Chen Saladacco Spiral Slicer (also available from Amazon through my website).

8-inch crêpe pan or nonstick pan

For: wraps ( see here )

Does such a thing as a healthy nonstick pan exist? Nonstick cookware can be very handy when cooking crêpes, omelets, or the wraps on see here . But most nonstick pans use Teflon and other chemicals that we want to avoid. Instead, you can try using a well-seasoned cast-iron pan or a stainless-steel pan with lots of oil.

I’ve also found that the glazed ceramic pans from Ceramcor have a great nonstick surface without chemicals. They can be cleaned as you would any other pan—the surface is very hard to scratch. They are super durable and heavy-duty.

However, there is a little learning curve with these pans. Because they are ceramic, they take longer to heat up. For omelets, I turn my burner on a low setting for 2 or 3 minutes to warm the pan, and then I add my cooking fat; I cook the eggs and turn off the heat when I flip the omelet (it holds heat longer, like a cast-iron pan). The omelet slides right out!

high-speed blender

For: pureeing; making shakes, salad dressings, dips, ice cream

A high-speed blender is perfect for processing liquids. High-powered blenders, such as Blendtec and Vitamix brands, have better performance, durability, and speed—but they’re also more expensive.

ice cream maker

For: making ice cream and ice cream–based pops and treats

Ice cream treats are my favorite! You will always find keto ice cream, keto ice pops, and keto push-pops in my freezer. I adore my Conair Cuisinart ICE-21 1.5 Quart Frozen Yogurt/Ice Cream Maker. About ten years ago, I got my first ice cream maker from Cuisinart, and when it broke due to overuse, they sent me a new motor for free!

immersion blender

For: pureeing and blending

I can’t believe I went so long without an immersion blender! I’m not a gadget person like my husband is—I like simplicity and I’m not a fan of clutter—so when Craig first asked if I wanted an immersion blender, I politely said, “No, thank you.”

But I have to tell you, when I started using one, I was immediately hooked! It is so easy to operate, and I can’t believe the power behind this little tool. I love it for making pureed soups, homemade mayonnaise, sauces, and salad dressings, as well as shakes.

waffle maker

For: making waffles

I love to keep grain-free waffles in the freezer for easy breakfasts. My advice is to spend the money on a quality waffle maker. I adore the Waring Pro WMK600 Double Belgian Waffle Maker.

slow cooker (6-quart)

For: slow cooking over low heat for several hours

If you don’t have a lot of time for hands-on cooking, a slow cooker is a great tool that can save you time and effort. You can prep the ingredients the night before, turn it on before you leave for work in the morning, and come home to a wonderful home-cooked meal.

molds

For: molding items into a desired shape; freezing liquids into individual treats

Ice pop mold: Chai Ice Lollies ( see here ), Bone Broth Ice Pops ( see here )

Silicone mold with twelve 17/8-ounce cavities: Chai Fat Bombs ( see here ), Bone Broth Fat Bombs ( see here ), No-Bake Vanilla Bean Petits Fours ( see here ), No-Bake Strawberry Petits Fours ( see here ). I use one made by World Cuisine, which you can purchase on Amazon: goo.gl/KZ2MFJ

double boiler

For: making and reheating sauces

A double boiler is a great tool for making sure you don’t overheat sauces and cause them to separate. I often reheat my Easy Basil Hollandaise ( see here ) in a double boiler.

But if you do not have a double boiler, you can use a heat-safe bowl set over a pot of simmering water. I reheated my hollandaise this way when I was camping this summer.