Is Baking Powder Keto?

Baking is an enjoyable hobby for many people. There's something satisfying about mixing together ingredients and creating delicious baked goods like cakes, cookies, brownies, and more. However, if you follow a ketogenic diet, you may wonder if baking powder is keto-friendly.

Is Baking Powder Keto

The short answer is yes, baking powder is generally considered keto-friendly.

Baking powder is a common ingredient used in baking to help batters rise and create a light, fluffy texture. Understanding what baking powder is, how it works, and its nutritional value can help determine if it fits into a ketogenic diet.

What Is Baking Powder?

Baking powder is a dry leavening agent that creates carbon dioxide bubbles when mixed with liquid ingredients. These bubbles cause batters and doughs to expand when heated, which gives baked goods a light and airy texture.

Baking powder consists of:

The base and acid react when liquid is added, producing carbon dioxide bubbles that cause a rise. This gives baked goods a fluffy, cake-like texture.

Baking powder comes in two main types:

  • Single-acting baking powder -Contains one acid that activates when liquid is added. Does not react again to heat. Best for recipes mixed and baked right away.
  • Double-acting baking powder - Contains two acids. One reacts to liquid, the other to heat. Allows batter to spread before the second reaction during baking. Best for recipes resting before baking.

Double-acting is more common today and provides reliable results for most home baking needs.

A Brief History of Baking Powder

Baking powder was invented in the 1800s as a replacement for yeast in baking. Yeast takes time to ferment and can be tricky to work with. Baking powder allowed quick breads, cakes, and other baked goods to be made without waiting for yeast to rise.

Some key events in the history of baking powder:

  • 1843 - The first modern baking powder was created by Alfred Bird in England, for use in making yeast-free bread for his wife's yeast allergy. Included baking soda and cream of tartar.
  • 1856 - Eben Horsford develops double-acting baking powder, with two acids to cause rising action in stages. Becomes widely popular.
  • 1899 - Sodium aluminum sulfate is introduced as the acid component, replacing cream of tartar which was more expensive. Still used today.

So while baking powder may feel like a modern convenience, it has been around for over 150 years! It revolutionized home baking and is now a staple ingredient in most recipes.

How Does Baking Powder Work?

Baking powder causes batters and doughs to rise through a simple acid-base chemical reaction. Here's a closer look:

1. The base and acid are separated in the can. The filler like cornstarch absorbs any moisture and keeps the base and acid apart.

2. When liquid is added to the batter or dough, the base and acid come into contact and react.

3. An acid-base reaction occurs, producing carbon dioxide gas. Tiny bubbles of carbon dioxide form throughout the mixture.

4. Heat from the oven causes the bubbles to rapidly expand. Oven springs traps the bubbles, causing dramatic rising and a light texture.

This chemical leavening action happens quickly once the liquid is added, so baked goods with baking powder should be cooked soon after mixing for an optimal rise.

Single vs. Double Acting Baking Powder

As mentioned earlier, there are two main types of baking powder. Here's a comparison:

Single ActingDouble Acting
How it worksOne acid reacts to liquidTwo acids - one to liquid, one to heat
When it activatesImmediately upon mixingSome rise after mixing, more during baking
Best usesQuick breads, muffins, pancakesCakes, cookies - batters that rest before baking

Key Takeaway: Double-acting baking powder is more versatile for home baking needs. It provides some initial rise then a second rise when heat is applied. This gives reliable results across a wide variety of baked goods.

Baking Powder vs. Baking Soda

Baking soda and baking powder both cause a rise in baked goods, but they are not the same:

  • Baking soda is pure sodium bicarbonate. It must be combined with moisture and an acidic ingredient like lemon juice or buttermilk to produce carbon dioxide bubbles.
  • Baking powder contains both sodium bicarbonate and an acid. No additional acid needs to be added to create rising action.

Here is a comparison:

Baking SodaBaking Powder
Main IngredientsSodium bicarbonateSodium bicarbonate, acid, filler
Needs added acidYesNo
ActivationUpon mixingLiquid + heat
Taste impactSlightly salty flavorNo taste impact

Key Takeaway: Baking soda requires the addition of an acid to cause rising. Baking powder already contains acid and does not need any added to activate.

Nutritional Value of Baking Powder

When evaluating if a food is keto-friendly, looking at its nutritional value is key. Here is the nutrition information for a typical double-acting baking powder:

NutrientPer 1 tsp% Daily Value

As you can see, baking powder is very low in calories, carbs, and other nutrients. The main thing to note is the sodium content. Baking powder is often a main source of sodium in baked goods.

Those limiting sodium may want to keep this in mind, but for most ketogenic diets, sodium is acceptable, especially in the tiny amounts used in recipes.

Is Baking Powder Keto-Friendly?

Given its lack of carbs and calories, baking powder can be considered keto-friendly for most people following a ketogenic diet.

A few things to keep in mind:

  • Carbs - At 1g carbs per teaspoon, the amount in baked goods is trivial. Recipes rarely call for over a tablespoon.
  • Ingredients - Look for types without added sugars or other non-keto ingredients. Basic double-acting baking powder is fine.
  • Use sparingly - Don't go overboard. Stick to recipe amounts since too much can impart a salty taste.

As long as you choose a suitable brand and don't over-use it, baking powder can be incorporated into a keto diet without concern.

The tiny amount of carbs and calories from teaspoon-size amounts of baking powder get dwarfed by the other ingredients in recipes. It's more important to watch the carbs in the main ingredients like keto flour and sweeteners.

Health Benefits of Baking Powder

While baking powder itself offers no notable health benefits, using it allows you to bake delicious low-carb keto treats at home. There are several advantages to homemade baking:

  • Avoid added sugars - Store-bought baked goods often contain sugar or other carbohydrates. Making your own lets you control what goes in them.
  • Use better ingredients - You can choose high-quality ingredients like almond flour, coconut oil, and natural sweeteners. No preservatives are needed.
  • Portion control - Baking at home makes it easy to portion muffins, cupcakes, and other treats into sensible serving sizes.
  • Satisfy cravings - Being able to occasionally indulge in sweet keto-baked treats helps with satisfaction and sustainability.

So while baking powder itself may not offer direct health benefits, it enables homemade keto baking, which can be very healthy for those with a sweet tooth!

Potential Side Effects of Baking Powder

When used correctly in cooking and baking, baking powder is generally recognized as safe. However, consuming it in excessive amounts could potentially cause some side effects:

  • Bloating or gas due to the release of carbon dioxide gas into the stomach
  • Nausea or vomiting from irritation of the stomach lining
  • Increased thirst and urination from the sodium content
  • Diarrhea or cramping in those sensitive to sodium intake

Again, these really only occur if someone eats baking powder directly by the spoonful. Typical use in baking poses no health risks. Those with sodium-restricted diets may want to monitor intake.

Making Your Own Keto Baking Powder

It's easy to make keto-friendly baking powder at home with just a few ingredients:

Homemade Keto Baking Powder

Simply mix the three ingredients together thoroughly. Use in place of commercial baking powder. Makes one teaspoon, but can be scaled up as needed.

This recipe provides a single-acting powder that activates upon mixing wet and dry ingredients. It works great in quick breads, muffins, and pancakes that are cooked shortly after mixing.

If you want a double-acting powder that provides some rising action later during baking, add an additional acid. For example, mix together:

  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/4 tsp arrowroot powder
  • 1/4 tsp white vinegar or lemon juice

Now you've got a homemade double-acting keto baking powder!

Keto-Friendly Baking Powder Substitutes

In a pinch, there are a few ingredients you can use in place of baking powder:

  • Baking soda + acid - Use 1/4 tsp baking soda + 1/2 tsp cream of tartar or white vinegar. Replace 1 tsp baking powder.
  • Whipped egg whites - Delicate rising needed for cakes or souffles. Use two egg whites whipped to soft peaks in place of 1 tsp baking powder.
  • Club soda - Works for quick bread. Use 1/2 cup in place of 1 tsp baking powder. Will impart a slight soda flavor.
  • Ground psyllium husk - Use 1 tsp ground psyllium + 1/4 tsp baking soda in place of 1 tsp baking powder. Provides lift and moisture.
  • Yogurt - Contains natural acids. Replace 1 tsp baking powder with 1 tsp yogurt. Add 1/4 tsp baking soda if using non-fat yogurt.

These substitutions work well in a pinch when you're out of baking powder or need a keto-friendly option. However, they may alter texture and flavor slightly compared to regular baking powder.

Tips for Using Baking Powder on Keto

Here are some tips for incorporating baking powder into your low-carb keto kitchen:

  • Always check expiration dates and store baking powder properly sealed and away from moisture.
  • Give the batter a quick stir after mixing in baking powder to evenly distribute for optimal rising.
  • Don't overmix once baking powder is added or you risk deflating some of the rising action.
  • For most lifts, add baking powder once flour and other dry ingredients are mixed and just before adding wet ingredients.
  • Too much baking powder can give a soapy taste. Stick to recipe amounts and avoid going overboard.
  • Make sure to preheat the oven and bake goods soon after mixing the batter to get full rising power.
  • Adjust recipe liquids if substituting baking powder to account for moisture in things like yogurt.

Following these tips will help ensure your low-carb baked goods get the perfect rise and light texture!


Is baking powder high in carbs?

No, baking powder is low in carbs. One teaspoon contains just 1g net carb, which is negligible, even for keto. Use caution with certain gluten-free varieties that may add starches.

Does baking powder break a keto fast?

Ingesting even a small amount of calories, carbs, or sweeteners can break a fast. However, the tiny amount of carbs from baking powder is unlikely to break a keto fast by itself given the chemistry involved. Avoid excessive intake to be safe.

What ingredients should I avoid in baking powder?

Avoid baking powders with added sugars, and wheat starches if avoiding gluten, or excessive fillers. Basic double-acting baking powder without aluminum is best for keto. Check labels and choose quality brands without additives.

Does baking powder expire?

Yes, baking powder has a shelf life and does expire. Effectiveness decreases over time. For the best leavening action, use baking powder before the expiration date and properly store it away from heat and moisture. Unopened, it stays potent for 6-12 months.

Is baking powder inflammatory?

Baking powder is generally considered non-inflammatory and is not a common allergen. People avoiding sodium intake may wish to moderate intake. Those with chronic kidney disease or congestive heart failure may need to limit dietary sodium from all sources, including baking powder.


Keto baking has never been easier thanks to ingredients like baking powder. Understanding how it works and evaluating the potential impacts allows you to make knowledgeable decisions about including it in your ketogenic diet.

Sarah Cortez
Sarah Cortez

My name is Sarah and I'm a baker who loves trying out new recipes and flavor combinations. I decided to challenge myself to use a new spice or ingredient powder in my baking each week for a year. Some successes were the cardamom sugar cookies, vivid turmeric cake, and beetroot chocolate cupcakes. Failures included the bitter neem brownies and overwhelmingly hot ghost pepper snickerdoodles. Through this experience I've discovered amazing additions to spice up desserts while learning how to balance strong flavors. Follow my journey as I push the boundaries of baking with unique powders!

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