My 50th Blog
Sizzle Without the Sugar: Chef Ave’s Keto Magic

 

About four or five years ago, I found myself determined to lose weight. That was when my dentist introduced me to something I hadn’t heard of before—the keto diet. Curious and motivated, I began researching. Simply put, keto is a low-carb, high-fat, moderate-protein way of eating that helps the body burn fat instead of carbohydrates for fuel.

 

I followed the diet faithfully for three months and successfully lost 16 pounds—a personal milestone I was genuinely proud of. But as time passed, the limited food choices started to wear me down. Eventually, I gave in to my old love affairs with rice, bread, and sugar. Unsurprisingly, the weight I had worked so hard to lose crept back in—and brought friends.

 

One day, staring at my reflection with a familiar sigh, I knew I had to hit reset. But this time, I vowed not to go back to a version of keto that felt like punishment. I wanted it to be realistic, sustainable—and most of all—delicious.  Back then, the keto baked goods I made at home were… well, edible. Barely. Something was missing. That is, until I discovered Chef Ave Rosalina Bayle.

 

About a month ago, while scrolling through Facebook, I came across a post about one of her classes on making low-carb, no-sugar keto breads. The venue was quite far from where I live, and I hesitated. But my curiosity—and my taste buds—got the better of me, so I signed up.

 

When I arrived at UNICOMM’s well-equipped kitchen, I was instantly impressed. Chef Ave stood calmly in a pristine white apron, already prepping the ingredients for the day. She opened the class with a short prayer—a thoughtful touch that grounded the session—and introduced herself as a long-time keto practitioner.

 

What followed was a clear, concise, and eye-opening overview of sugar and flour alternatives. She explained not just what to use, but why—and which ingredients to steer clear of. It was my very first hands-on baking class (after attending several demos in the past), and the experience was both refreshing and empowering.

 

Chef Ave was warm, knowledgeable, and incredibly generous with her insights. She patiently addressed every question, debunked common misconceptions, and made sure we left the class with more than just new recipes—we left with confidence.

 

At one point, I asked her where I could buy her breads and sourdoughs. She said, “In Lipa, Batangas.” I smiled and said, “That’s quite a trip!”—but to my relief, she also offers classes in Manila and online, and she’s very responsive on Facebook. So even if her bakery is a few cities away, her guidance is always within reach.

 

So if you’re thinking about starting—or restarting—your keto journey and want it to actually be enjoyable, I wholeheartedly recommend Chef Ave. Her classes aren’t just about cooking—they’re about creating a lifestyle you can stick with.

 

And if you’re wondering whether bread on keto can actually taste good—Chef Ave’s creations will change your mind. I didn’t bring home her sourdough (which, by the way, isn’t keto), but just tasting it during class was enough to prove—Chef Ave isn’t just a baker—she’s a passionate, skilled, and imaginative artist in the kitchen.