Banting Banana Bread by Marcia Chemaly Mattushek (facebook)

100g butter
50g zylitol
50g macadamia oil
5ml vanilla
4 eggs
2 bananas, mashed
160g almond flour
100g coconut flour
5ml baking powder
5ml bicarbonate of soda
50ml boiling water.
Cream together butter, zylitol and maca oil.
Add the eggs and vanilla and mix well.
Throw in banana, flours and baking powder. Mix bicarbonate into boiling water and add at the end. Adjust amount of water but it mustn't be too runny.
Bake @ 170 for 50 minutes.

MICROWAVE LAVA CAKE from Linda's Low carb Menu's

1 tablespoon butter
1/4 teaspoon vanilla
1 tablespoon heavy cream
1 egg
2 tablespoons cocoa
1 tablespoon Truvia "powdered sugar" (10 grams) *
Pinch salt
1 square Lindt 70% cacao chocolate, broken into two pieces
Put the butter in a 2-cup glass measuring cup; cover with plastic wrap. Poke a couple small holes in the plastic with a toothpick. Microwave about 20 seconds to melt the butter. Whisk in the vanilla, cream and egg until well blended. Add the cocoa, Truvia and salt; whisk until smooth. Cover with plastic wrap and microwave on HIGH about 30-40 seconds or just until it is slightly set. Remove from the microwave and cut a small "X" in the top of the cake with a sharp paring knife. Insert the chocolate pieces, one on top of the other, so that they don't show too much from the top. Cover again and microwave another 30 seconds or so or until the cake is fully set. Invert the cake onto a dessert plate and let it cool briefly before eating. It will be extremely hot otherwise. Some of the chocolate oozed out of the bottom of mine so I just spread it around like icing.
* You'll need approximately 1 teaspoon of spoonable Truvia powder to equal a tablespoon powdered. See my Truvia tips for more information about making Truvia powdered sugar and how to measure it.
Makes 1 serving
Per Serving with 70% Lindt: 314 Calories; 28g Fat; 10g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs

This is really more like a pudding than a cake but it's quite nice and chocolaty. Be sure to eat it while it's still warm for the best "lava" effect but not so hot that you burn your mouth. You can substitute about 4-5 teaspoons of granular Splenda for the Truvia but it will make the chocolate taste very bitter and will increase the carb count (unless you use liquid Splenda). I might try inserting 2 squares of chocolate next time for more lava. I think that the cake could have been a little sweeter so I might try using 4 teaspoons of Truvia powdered sugar the next time or about 13-14 grams by weight. Click the photo to see a close-up.
NOTE: I noticed that Lindt has changed the formula for the 70% chocolate and it now has a slightly higher carb count than before. If you don't mind very bitter chocolate, you can save a couple carbs by using the Lindt 85% cacao instead. They haven't changed the carb count on that one. Here are the counts for the cake made with the darker chocolate:
Per Serving 85% Lindt: 304 Calories; 28g Fat; 10g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs

Crazy Bread » Low Carb » Gluten Free by Elizabeth Nimphius

Update: I have changed up a few ingredients in this recipe and created a fantastic cheese dough that holds more like pizza dough does.  If you’d like a more bread like recipe then please check out the Stromboli recipe. 

One of the things that happens when you realize you can have pizza again is you start to remember things like, “Pizza has a lot of calories” and “Almond flour sure is expensive!”

 I needed an alternative badly!  

Someone had mentioned they made the holy grail pizza crust with coconut flour and 3 cups of cheese instead of almond flour. I was out of cream cheese so I decided to use some heavy cream.  I also wanted to be able to eat it all in one sitting so I cut the amount of cheese in half.  It was one of those weeks.  It doesn’t happen often but when it does… I really need comfort food.  This was a god send for me!  You can watch a video tutorial showing how to bring together a cheese dough on my how to post for the Holy Grail Pizza.   (Do NOT add extra coconut flour to your dough like in the video with the almond flour crust. If you have any trouble incorporating the cheese with the flour then just reheat the cheese for 10 secs in the microwave. Coconut flour and almond flour act completely different). I also use this exact recipe to make quesadilla’s.  I just cut it in half and roll two tortilla shaped pieces and then fold them when they come out of the oven.  

That’s a little thin in the picture above.  You’ll want to roll it slightly thicker. My aim was to create something that could at least remind me of the crazy bread from Little Caesars. The best part of crazy bread is the way the parmesan cheese on top is mixed up with butter and garlic.  So I knew if I could get the coconut flour to work for me and if I portioned it right then I could seriously have some comfort food that I could eat ALL of in one sitting.  

Bread Sticks made with all coconut flour dough.

Bread sticks made with stromboli dough.

Garlic Breadsticks

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Breadsticks

1. 1 1/4 cups shredded mozzarella (140 grams)
2. 1 egg
3. 2 tbsp's coconut flour
4. 1 tbsp heavy cream

Garlic Parmesan butter

1. (disclaimer: I eyeball this part. Make sure that when you mix the cheese into the butter that it makes a sort of thick paste.)
2. 2 tbsp butter
3. 1-2 tbsp parmesan cheese
4. Garlic powder or minced garlic to preference

Instructions

1. Preheat oven to 350 degrees
2. Melt cheese in microwave making sure to not overheat.
3. Add egg, cream, and coconut flour.
4. You can add any spices you want at this point but I find it's just as easy to top with garlic butter after they are baked.
5. Knead your dough until the coconut flour/egg mixture is totally incorporated and roll out between two sheets of parchment paper. (If you have trouble with the dough reheat for 5-10 secs. until it easily comes together and is easy to roll out.)
6. With a pizza slicer slice into strips (about 6 strips) and bake for 10-15 minutes on the parchment paper.
7. Melt butter and mix with parmesan cheese and garlic.
8. Top with garlic butter and parmesan cheese.

Notes

1. No sugar added pasta or pizza sauce goes great with this for dipping!
2. Serves 1
3. 737.8 calories, 57.6 grams fat, 12.9 grams carbs, 6 grams fiber, 6.9 net carbs per serving
4. Share (serves 2)
5. 368.9 calories, 28.8 grams fat, 6.4 grams carbs, 3 grams fiber, 3.4 net carbs

Chocolate Chunk Almond Butter Cookies from the Iron You

                                                   Print this recipe!Barely adapted from SunnySideUps

Ingredients
Yields 16 cookies

1 cup / 8.5 oz / 240 gr almond butter
½ cup / 3.5 oz / 100 gr raw coconut palm sugar*
1 large free-range organic egg, at room temperature
2 tablespoons cocoa powder
1 teaspoon baking soda
½ teaspoon fine grain sea salt
¼ teaspoon vanilla extract
½ cup / 2.4 oz / 67gr coarsely chopped +70% dark chocolate

*if you don’t care about the paleo thing, you can use brown sugar.

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle. Line two baking sheets with parchment paper. Set aside.
In a large bowl lightly beat the egg. Add almond butter, sugar, cocoa, baking soda, salt and vanilla.
With a wooden spoon mix ingredients very well until combined. The dough will be very thick, that’s how it’s supposed to be.
Scoop one heaping tablespoon of cookie dough and using your hands roll into a ball.
Place onto the lined baking sheets (place 8 balls on each baking sheet.)
Using a spatula, gently press down balls to form a more flat, circular cookie (the cookies will not spread much when baked.)
Bake, one baking sheet at a time, for 8 to 9 minutes - the cookies will look underbaked, that’s okay.
Remove from the oven and let cool on the baking sheet for 15 minutes.
With the help of a spatula transfer cookies to a rack and let cool completely.

Nutrition facts

One cookie yields 119 calories, 10 grams of fat, 7 grams of carbs and 4 grams of protein.

Lemon Meringues from Cor Winckler on Facebook

Cor Winckler Banting Lemon Meringue
Crustless cupcakes

by Cor Winckler

Filling Ingredients:
4 egg yolks + 2 eggs
1 cups Xylitol (or your sweetener) - you may consider using a bit less, it comes out very sweet!
1/4 cup coconut flour
1 teaspoon baking powder
5 tablespoons fresh lemon juice
1 tablespoon lemon zest

Meringue Ingredients:
1/2 Cup powdered Xylitol (I made it by grinding Xylitol in my coffee grinder till a fine powder)
4 egg whites

Heat oven to 160 Celcius.

in a large bowl lightly beat the egg yolks with a whisk. Add the remaining filling ingredients and beat with a whisk until combined. Pour filling into 12 prepared muffin foil or paper cups. bake for an 15 minutes.
.
Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add powdere xylitol gradually, and continue to whip until stiff peaks form. Spread meringue over each pie, sealing the edges at the crust.
Return to the oven at 175 and bake for 8-10 more minutes, or till merengues are golden brown

Low Carb cake from the Banting Blondes

CREAMY (but light) LOW CARB CAKE WITH CINNAMON CREAM CHEESE FROSTING - to die for!

Cake:
•6 eggs
•1/2 cup butter
•1/2 teaspoon salt
•1 teaspoon baking powder
•3/4 cup coconut flour
•1/2 can coconut milk
•2/3 cup xylitol

Frosting:
•200g cream cheese
•2 Tbs Xylitol (or more if you prefer a sweeter icing)
•2 tsp cinnamon

1. Set the oven to 180° and butter a baking pan.
2. Melt the butter, and mix in the xylitol until it dissolves. Let it cool slightly.
3. Separate the eggs, adding the yolks to the melted cooled butter.
4. Sieve the coconut flour, salt, and baking powder togther in a large bowl.
5. Add the yolk and butter mixture to the dry ingredients. Mixture will be dough-like. 
6. Add in the coconut milk, and stir till smooth - now mixture will be lighter and creamy.
7. Whip the egg whites until it forms stiff peaks in a seperate large bowl.
8. Mix a little of the whipped egg whites into the yolk mixture to lighten it.
9. Gently fold the yolk mixture into the egg whites, being careful not to deflate the whites too much - this is more important than having the mixture fully mixed with the egg whites.
10. Spread the batter into the baking tray gently, and bake for 35 minutes. Let it cool.

For the frosting:
11. Mix the cream cheese, xylitol and cinnamon together until smooth.
12. Ice the cake.
13. Top with fresh berries of your choice (make sure not to over do your daily carb allowance).
14. Slice a piece and eat it all up!

Enjoy!!

♡ The Banting Blondes

Banting seed loaf – Lite

Hilton Ratcliffe

Finally, after 20 loaves, I think I have my Banting seed loaf down pat. The colour and consistency are more like ordinary bread, and it's much lighter than my earlier recipes. Here it is:

Banting seed loaf – Lite
Mix together:
1 cup coconut flour
½ cup psyllium
½ cup flax seed
½ cup sesame seed
1 cup (100g) Omega 3 seed mix
1 heaped tsp salt
1 Tbs xylitol
1 level tsp fresh baking powder
Mix well in a food processor. Then add
5 Jumbo eggs
3 Tbs olive oil
½ cup cream
1 ½ cups full cream milk
Optional: 1 cup cranberries.
Mix thoroughly until all ingredients are evenly distributed. The dough should be just pourable. Put the dough into a lined bread pan and bake at 160 degrees for 1 hour ten minutes. It’s done when a knife comes out dry. Allow to cool before slicing. It slices and toasts beautifully and is almost a meal on its own with lots of butter.
Enjoy!

Almond Flour Yogurt Waffles from alldayidreamaboutfood.com