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!


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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