Banting Recipes

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Fantastic, easy-to-make, delicious, hunger quenching, fat-busting recipes to look and feel great and amaze friends and family!


Banting Chocolate Pancakes
Banting Chocolate Pancakes

Banting Chocolate Pancakes

6 Servings    15 mins prep   20 mins cooking time

Ingredients

Pancakes

1/4 cup unsweetened cacao powder

2 tbsp erythritol

Pinch of salt

1 tsp unsweetened vanilla extract

4 large free-range eggs

3 tbsps butter or coconut oil

1/4 cup almond milk

15 drops of liquid stevia

Chocolate sauce

1/2 bar (50g)  85% + dark chocolate

1 tbsp butter or coconut oil 

2 tbsp double cream or coconut milk

1/2 cup flaked and toasted almonds

Cream filling

1 cup of heavy whipping cream or creamed coconut milk

1/4 cup erythritol

10-15 drops stevia

1 tsp unsweetened vanilla extract

Nutrition Facts Per Serving

Total Carbs: 8.5g     Fibre: 3.3g   Net Carbs: 5.2g   Protein: 7.4g   Fat: 36.7g   Energy: 379 kcal

Macronutrient ratio: Carbs 5%, Protein 8%, Fat 87%

Instructions

  1. Place the cacoa powder, erythritol and salt into a bowl and mix together well
  2. Add the vanilla essence, eggs, two tablespoons of melted butter/coconut oil, almond milk and stevia. Whisk well until smooth and creamy, then leave to stand for 10 mins.
  3. Prepare the chocolate sauce by breaking up the chocolate into small pieces and placing in a heatproof bowl, then add butter/coconut oil. Place over a pan of simmering water and melt slowly, whilst continuously stirring. Once melted, remove from the heat and slowly add the cream or coconut milk and stir until they are well combined. Put to one side and keep warm.
  4. Whip the heavy cream and slowly add the erythritol, stevia and vanilla extract whilst doing so. Pop in fridge when finished.
  5. Grease a non-stick pan with a small amount of coconut oil. Stir the pancake mixture again, then once the pan is hot pour in a small ladleful of the batter to create a pancake about 8inches wide. Spread around the pan to form into a thin layer and cook for about 1 minute or until the batter is set. Flip it over and cook for a further 30 seconds. Transfer to a plate and cover with a towel to keep warm. Repeat for the remaining 5 pancakes, remembering to grease the pan if necesary.
  6. To serve, spread the cream over half of each pancake, fold the pancake over the cream and then fold again into quarters. Drizzle with the chocolate sauce and the toasted almonds. 

Enjoy with Banting relish...and we'll excuse you for licking the plate clean!

* adapted from an original recipe in The KetoDiet Cookbook by Martina Slajerova

 


Double-choc avocado muffins
Double-choc avocado muffins

Make 8 Muffins with just 10 mins prep and 25 mins cooking time

Dry Ingredients

1/3 cup coconut flour

1 cup almond flour

1/3 cup unsweetened cacao powder

1 cup erythritol

1 teaspoon cinnamon

1 teaspoon baking powder

2 teaspoons cream of tartar

1/3 cup (60g) dark chocolate (> 85%) roughly chopped

Wet Ingredients

2 medium and very ripe avocados

20 drops of Stevia

4 large free-range eggs

2 tablespoons coconut milk or heavy whipping cream

Instructions

  1. Preheat the oven to 175C (or gas mark 4). Scoop out the flesh of the avocados and blend with a food processor until smooth and creamy.
  2. Add the coconut, almond flour and cacao powder together. Then add the erythritol, cinnamon, baking soda and cream of tartar before mixing well.
  3. Add the Stevia drops, coconut milk, eggs and pureed avocado and process until well combined.
  4. Finally add the roughly chopped chocolate, but keep a bit behind for topping.
  5. Add the muffin batter to a muffin pan (with or without paper cups depending on type available) and remember to grease where necessary with butter or coconut oil to avoid sticking.
  6. Top each muffin with left-over chocolate pieces and place in oven for about 25 minutes or until the tops are crispy and batter is cooked through.

Remove and allow to cool before serving.

N.B. You may have to experiment with the amount of erythritol and Stevia used to allow for individual taste!

Nutrition facts per muffin

Total Carbs: 12.2g                   Protein:   9g

Fibre:             6.6g                   Fat:       19g

Net Carbs:     5.6g                  Energy: 237kcal

Macronutrient ratio:    Calories from carbs (10%), protein (16%), fat (74%)

*adapted from an original recipe in The Ketodiet Cookbook by Martina Slajerova


Delicious Banting Cheesecake!
Delicious Banting Cheesecake!

Serves 6-8

BASE

125g unsalted nuts (Your choice, hazelnuts are a good option)

100g desiccated coconut

100g ground almounds/linseed/sunflower seed mix (or just use almonds, depending on preference)

120g softened unsalted butter

FILLING

750g cream cheese (soft cheese)

2 tbsp full-fat Greek yoghurt

3 tbsp coconut cream

15-30 drops Stevia (to taste)

1 medium free-range egg

sugar-free Madagascan Vanilla essence

P.S. We recommend using organic ingredients wherever possible.

ON TOP

Whatever you want...nuts, berries, coconut flakes, cream, 85% cocoa dark chocolate...

INSTRUCTIONS

  1. Preheat oven to 170C/150C fan/gas 3 and grease an appropriate tin. Grind the nuts with a food processor, add the coconut, ground almonds or almond/seed mix and butter, and rub into a dough with your fingers. This is an important step so spend some time on this. Press the dough into the tin base evenly to a thickness of about 5mm. Bake for 5-10 mins or until starting to turn a golden colour. remove and allow to cool completely.
  2. Mix the filling ingredients together in a large bowl...cream cheese, yoghurt, coconut cream, egg, Stevia drops and vanilla essence. Spoon into the cooled base and return to the oven for 20-30 minutes. It is ready when the mixture moves away from the base and the filling has a custard-like quality.
  3. Place in the fridge for at least 2 hours to firm up before serving.

Decorate and enjoy with organic cream or just as it comes.

*adapted from an original recipe by Sarah Wilson in I Quit Sugar

 


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