Sugar-free whoopie pies?

Downeast Keto Bakery’s got ’em! 

ELLSWORTH — Sprung from a baking hobby and desire to lose weight, Downeast Keto Bakery opened last year and now Carolyn Corro is working all hours in her licensed home kitchen to keep up with the demand.

It all started with a $3 bread machine from Goodwill. Now she is baking bread, bagels and sweets up to 16 hours a day. “It’s just taken over my life now,” she laughed last week.

Keto, short for ketogenic, is a weight-loss regimen that has steadily gained in popularity over the last decade. By eating high-fat foods, while skipping nearly all the carbohydrates like grains, beans, vegetables and fruit, the body fuels itself through ketone bodies that the liver produces from stored fat.

Carolyn Corro started baking keto style as a hobby. Now her Downeast Keto business has grown so much she is opening a store on Franklin Street.

That’s a lot of science for food that tastes so good.

Corro’s whoopie pies, cinnamon rolls, sticky buns, bread, rolls, bagels, brownies and muffins are flying off the shelves at Acadia Provisions, Friends & Family Market and Tiller & Rye in Brewer — and fly all over the country through online sales. She also creates specialty cakes on request, including cheesecake.

Corro uses almond and coconut flours and vital wheat gluten in her products and plays around to find just the right texture.

“That’s the biggest thing,” she said. “It took me over a year to create my bagel recipe, to get that same chew and fluffiness you would get from a regular bagel.”

The brownies, cookies, whoopie pies and other treats are sweetened with sugar alcohols like maltitol, erythritol and sucralose and tapioca fiber syrup and contain about 2 grams of sugar per dessert.

But with a home kitchen that can only handle eight loaves of bread or eight bagels at a time, Corro was going to sleep at midnight and waking up at 3 a.m. to check if her loaves were properly rising. This insomniac’s schedule is one of the reasons the Downeast Keto Bakery will open at 59 Franklin St., first as a production facility but very soon after as a retail store and eventually a café.

“I’ve always been an entrepreneurial type of person,” Corro said. “You take what you love to do and find a way to make money doing it.” She paused before adding, “It’s easier to fail than it is to succeed. It’s a lot of work.”

For more info about the new bakery, call 460-2671 or visit

Anne Berleant

Anne Berleant

Reporter at The Ellsworth American
News Reporter Anne Berleant covers news and features in Ellsworth, Mariaville, Otis, Amherst, Aurora, Great Pond and Osborn. When not reporting, find her hiking local trails, reading or watching professional tennis. Email her at [email protected]

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