- 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
Category: biscuits, breads, cakes
Choc–Coco–Cranberry–Cookies
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!
INGREDIENTS
- 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
DIRECTIONS
- Preheat oven to 180*
- Melt the butter and honey together
- Add dry ingredients to a bowl and mix well
- Add honey/butter mixture and stir well to combine
- Add dried cranberries
- Make golf ball size balls with your hands, and place on silicone mat
- Press down and semi-flatten with the palm of your hand
- Bake for 12 minutes
dan’s banting bread
WINNER! BANTING! LCHF!
My friend Daniel is the man behind this recipe. It is really tasty – almost cakey!
INGREDIENTS

- 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
DIRECTIONS
- Preheat oven to 170*
- Pulse coconut flakes with the almonds and coconut flour until flour-like
- Blend the eggs, potato, cider and oil until nice and frothy (like a milkshake)
- Add remaining ingredients to bowl and knead well
- Grease a loaf tin
- Add mixture to tin
- Top with seeds
- Bake for 50-60 minutes (just keep an eye on it) until cooked through
- Serve with butter and enjoy!
banting carrot cake
WINNER! BANTING! LCHF!
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!
INGREDIENTS

- 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)
DIRECTIONS
- 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
WINNER! BANTING! LCHF!
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!
INGREDIENTS
- 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
DIRECTIONS
- 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
WINNER! BANTING! LCHF!
I made some biscotti a while back and lost the recipe, and then I found it again, with a few tweaks, this was delicious!
INGREDIENTS

- 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
DIRECTIONS
- 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 again
- 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!
Sugar free “oatmeal ” chocolate-chip cookies
WINNER! BANTING RECIPE! DAIRY-FREE RECIPE!
INGREDIENTS
- 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)
DIRECTIONS
- 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
WINNER! BANTING RECIPE! DAIRY FREE!
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!)
directions
- 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
WINNER ! BANTING RECIPE (ish)! DAIRY FREE!
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
directions
- 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!
Chocolate and Coconut Macaroons
WINNER ! BANTING RECIPE ! DAIRY FREE!
I was dying for a sweet dairy free treat this weekend – and stumbled upon a similar recipe, which just required some bantingcook tweaking!
ingredients
-
2/3 cup roasted almond / almond meal
-
1/3 cup honey
-
1 tsp vanilla extract
-
2 big T cocoa powder
-
pinch sea salt
-
2 cups finely shredded coconut
directions
-
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 stoveAdd 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)