Easy choc chip banting biscuits

  • Preheat oven to 180°
  • Mix wet ingredients together
  • Mix dry ingredients together
  • Combine
  • Spoon 1 Tablespoon of batter onto greased baking sheet
  • Bake for 15-17 minutes
  • Ingredients

  • 100g ground almonds
  • 1/3 c coconut flour
  • 1t baking powder
  • 1t vanilla essence
  • 3 eggs
  • 1/2 cup soft butter
  • 1/3 cup xylitol
  • Pinch cinnamon
  • Pinch salt
  • 1/2 slab chopped up dark chocolate


WINNER! BANTING! LCHF! (contains honey)

I bought the new ‘Low carb is lekker’ cookbook last week, and tried out a chocolate biscuit recipe. My lack of sticking to actual measurements meant they didn’t work out, but the batter tasted to nice I decided to use my tried and tested biscuit recipe and add the flavours – and cue these delicious Choc–Coco–Cranberry–Cookies!



  • 45g cocoa powder
  • 45g shredded coconut
  • 60g nut flour (just blitz up some nuts until meal-like)
  • 1/2 cup melted butter
  • 1/3 cup honey
  • 1t vanilla extract
  • 1t bicarb
  • small pinch salt
  • 1/4 cup chopped dried cranberries


  1. Preheat oven to 180*
  2. Melt the butter and honey together
  3. Add dry ingredients to a bowl and mix well
  4. Add honey/butter mixture and stir well to combine
  5. Add dried cranberries
  6. Make golf ball size balls with your hands, and place on silicone mat
  7. Press down and semi-flatten with the palm of your hand
  8. Bake for 12 minutes

dan’s banting bread


My friend Daniel is the man behind this recipe. It is really tasty – almost cakey!



  • 6 eggs (daniel uses eggs freshly laid from his chickens!)
  • 1 cup coconut flakes
  • 1/2 cup coconut flour
  • 1/2 cup almonds
  • 1/2 cup pumpkin seeds
  • 3t psyllium husks
  • 1T apple cider vinegar
  • 1t bicarb
  • 2t guar gum
  • 1 sweet potato (peeled and boiled)
  • 1/2 cup melted coconut oil
  • BIG pinch himalayan salt
  • seeds for topping


  1. Preheat oven to 170*
  2. Pulse coconut flakes with the almonds and coconut flour until flour-like
  3. Blend the eggs, potato, cider and oil until nice and frothy (like a milkshake)
  4. Add remaining ingredients to bowl and knead well
  5. Grease a loaf tin
  6. Add mixture to tin
  7. Top with seeds
  8. Bake for 50-60 minutes (just keep an eye on it) until cooked through
  9. Serve with butter and enjoy!

banting carrot cake



I made some blueberry jam the other day, and a friend of mine said I had to have scones with them, so queue this recipe!


  • 1.5 cups ground nuts (like almonds/macadamias)
  • tiny pinch salt
  • 1/2 t bicarb
  • 1t cinnamon
  • 1t dried ginger
  • 1/2 cup chopped walnuts / pecan nuts
  • 3 eggs
  • 1T vanilla essence/extract
  • 1/2cup xylitol
  • 2T melted coconut oil
  • 1.5 cups grated carrots (about 3 carrots)


  • Preheat oven to 180*
  • Mix the dry ingredients together, except for the xylitol
  • Mix the eggs, vanilla, coconut oil and xylitol together
  • Add the wet to the dry
  • Add the carrots
  • Pour into a greased cake tin
  • Bake for +-40 minutes (until you can put a toothpick through and it comes out dry)
  • Ice with your favourite cream cheese icing, dust with more chopped nuts and serve!

(p.s. I made dairy free icing, using 1/2 cup coconut milk, 1/4 cup honey which I heated and simmered for 10 minutes, then added 5 teaspoons agar agar and 1/4 cup lemon juice, mixed all together and refrigerated  for about half an hour before icing)

banting scones



I made some blueberry jam the other day, and a friend of mine said I had to have scones with them, so queue this recipe!


  • 3 cups ground up nuts
  • 2 t baking powder
  • ¼ cup melted coconut oil
  • 1 T honey
  • 1 t vanilla extract ideally (but essence if you don’t have)
  • 2 eggs


  • Preheat oven to 150*
  • Mix the dry ingredients together
  • Add oil, honey,  vanilla and eggs
  • Mix together
  • Spoon into a greased muffin pan
  • Baked for20-25 minutes
  • Serve!

choc chip biscotti



I made some biscotti a while back and lost the recipe, and then I found it again, with a few tweaks, this was delicious!


  • 1 and 3/4  cups of blitzed to flour like consistency macadamia nuts or almonds
  • 1/3 cup coconut flour
  • 1/2 t bicarb
  • 1/4t salt
  • 1/4 cup honey OR xylitol syrup (to make, heat 1/4 cup xylitol with 1/8 water until xylitol has dissolved, then boil for about 2 minutes, remove from heat and allow to cool)
  • 1t vanilla extract
  • 40g dark chocolate, cut into little chunks


  • Preheat oven to 180*
  • Mix the dry ingredients together
  • Add the syrup/honey and vanilla extract
  • Mix well
  • Add choc bits
  • Wrap into clingwrap and compress it as much as possible into a log shape
  • Unwrap from clingwrap and put on a baking sheet (I use a silicone baking sheet – if you are using a normal sheet, grease beforehand)
  • Bake for 15 minutes
  • Remove from oven and allow to cool for 1 hour
  • Cut log into biscuits
  • Reheat oven at 140*
  • Bake for 15 minutes
  • Crack oven OPEN and leave to sit for an hour, then take out of oven to cool againIMG_0126
  • One more time –
    • Reheat oven at 140*
    • Bake for 15 minutes
    • Crack oven oven and leave to sit for an hour, then take out of oven to cool again
  • Serve!
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Sugar free “oatmeal ” chocolate-chip cookies



  • 3/4 cup melted coconut oil
  • 1.5t vanilla extract (or essence if you can’t get hold of extract)
  • 1/2 cup xylitol
  • 1 egg
  • 2.5 cups mixed nuts and seeds
  • 2T flaxseed meal
  • 1/2 cup desiccated coconut
  • 3/4t bicarb
  • 1/2t cream of tartar
  • 1/2t salt
  • 1/2 cup dark chocolate chips (I’ve been making my own sugar free chocolate chips – by combining 3T coco powder with 1/3 cup melted coconut oil, which I then freeze and chop up as needed)


  • Preheat the oven to 170*
  • Blend the nuts and seeds until they are fairly fine
  • Beat the coconut oil, vanilla essence, xylitol and egg together until well combined
  • Add the bicarbonate and cream of tartar and mix well
  • Add the nut/seed mix and combined
  • Stir in the chocolate chips
  • Spoon 3cm of the mix on to a greased baking sheet and repeat until tray is full (will take 2 trays) – I had about 6 cookies per tray – you need to space them out as they will spread
  • Bake for 10 minutes
  • Once cooked pop them in the fridge to fully set

Banting granola bars


I’ve found myself buying these paleo snack bars, which are just made from dates and nuts, but obviously the dates pushes the sugar content way up. So last night I made my own snack bars. And they are GOOD, although I haven’t mastered getting them into the perfect “bar” shape!

ingredients (serves 4)

  • 2 cups mixed seeds and nuts
  • 1T cinnamon or mixed spice
  • 3T xylitol
  • 1/4 cup desiccated coconut (or coconut flakes)
  • 4T tahini / nut butter (I used 2T tahini  and 2 T nut butter)
  • 1/4 cup melted coconut oil
  • 1t salt
  • 1 egg
  • 1T coco mixed with 1/2 cup melted coconut oil (put this in the freezer on a flat sheet once you’ve mixed them together and allow to freeze for 20 minutes – these will be your chocolate bits!)


  • Preheat oven to 180*
  • Mix all the ingredients (apart from chocolate bits) together in a blender and pulse and well combined (you should still be able to see the nuts/seeds)
  • Remove the chocolate bits from the freezer after 20 minutes and break it up into little shards, add this to the mix
  • Press tightly into a greased bread tin, compressing as much as possible
  • Bake for 20 minutes
  • Remove from oven and allow to cool
  • Cut into bite sized bars

Burger buns


I stumbled on a similiar recipe to this and thought I had to give it a try. The sesame flavour of the buns is so yummy, and they kept well until the next day!


ingredients (serves 2)


  • 3T coconut flour
  • 3T arrowroot starch
  • 1/4t bicarb
  • 1/4t cream of tartar
  • 2  Jumbo eggs
  • 1/2 t apple cider vineyard
  • 1/2T honey
  • pinch of salt (I used some garlic salt)
  • 2T sesame seeds (plus more for sprinkling on top of buns) OR you can use 1.5t tahini


  • Preheat oven to 170*
  • Grind the sesame seeds in a spice grinder until ground very fine
  • Place all ingredients into a blender and process until smooth
  • Leave to sit to thicken up (about 10-15 minutes)
  • Spoon out 4 globs of batter onto a lightly greased baking sheet and smooth into a circle shape
  • Sprinkle sesame seeds onto of 2 on the buns
  • Bake for 12 minutes and enjoy!
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Chocolate and Coconut Macaroons


I was dying for a sweet dairy free treat this weekend – and stumbled upon a similar recipe, which just required some bantingcook tweaking!



  • 2/3 cup roasted almond / almond meal
  • 2/3 cup coconut butter (blend 3 cups coconut flakes with 1T melted coconut oil until it becomes smooth and creamy – this take patience but makes all the difference in these being moist!)
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 2 big T cocoa powder
  • pinch sea salt
  • 2 cups finely shredded coconut


  • Preheat oven to 160*
  • In your food processor grind the almonds and coconut butter until smooth
  • Place a medium sized sauce pan on medium heat on the stove
    Add your almond-coconut mixtures, honey and vanilla to pot and stir well
  • Once your mix has been heating for a couple minutes add the cocoa powder and stir well until all cocoa powder chunks have dissolved
  • Add the sea salt and stir well
  • Remove your saucepan from the heat
  • Add the shredded coconut to your pot and stir until ingredients are combined
  • Line a cookie sheet with parchment paper
  • Create 3cm with your dough and place on lined cookie sheet (wet your hands every few balls to get them to stick together)
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  • Cook the macaroons for 10-11 minutes (you don’t want to overcook these or the bottoms will burn and turn dry)