Like I’ve said before….I am a self-admitted BREAD JUNKIE. I love bread. I like it toasted with butter, I like it grilled with cheese and bacon, I like it slathered with peanut butter and jelly. French toast, cinnamon toast, pizza toast. Panini, club sandwich, toasted with tuna, chicken salad. Egg sandwiches, finger sandwiches, BLT. Fluffernutter, ham & cheese, open faced turkey & gravy. Patty melt, Monte Cristo, Po’ Boy. Rueben, Sliders, & Dipped (in soup. au jus, sausage gravy)
So when I went low carb in July, giving up bread was the most difficult part.
Earlier this month I posted about my desperate search for the perfect bread recipe. The reason for THIS post….is that I may have FOUND IT!
Check it out low-carb, banting, LCHF, Paleo friends. A delicious bread with under 2 carbs per slice! It grills, toasts and spreads very well. It tastes as close to regular bread as it gets and it looks like white bread. Definitely worth a try!
1/2 cup Kerrygold butter, melted
3 teaspoons bacon grease (EDIT! it should be 3 TABLESPOONS) can also substitute with coconut oil!
Lemon. It brings so many thoughts and words to my mind. Crisp, Tart, Cool, Fresh, Flavorful, Sweet, Fruity, Citrus, Pretty, Juicy, Zing. These are just a handful of the adjectives to describe “Lemon”. But, there really are NO words to describe lemon in baking…no words for the flavor explosion that lemon gives you when you pop it into your mouth. Instead of looking for words to describe it, you just sit back and enjoy it! Having said that, I present…Sugar-Free Coconut Lemon Cake in a Cup.
I say ALMOST sugar-free because I’ve used Truvia Brown Sugar Blend which has molasses in it, making the sugar and carb count slightly increase. You can save (1) ONE carb by ditching the Truvia, increasing the Xylitol to 1/2 cup and adding
1 tsp. Black Strap Molasses and 1/2 tsp maple extract. It’s only one carb less, but that’s at least //SOMETHING! I use the Truvia out of convenience. Do whatever works for you.
This caramel sauce is delectable in coffee, over my chocolate chip orange sherbet or (hopefully) over the Coconut Lemon Cake in a cup that is cooling in the kitchen right now! I’ll let you know how that tastes after I try it! I’m about to go have it RIGHT NOW!
Call me narcissistic, but hey….when you make up a recipe that tastes THIS GOOD, you kind of want to name it after yourself! So…thats EXACTLY what I did!
Despite the obvious name dropping, bragging on myself, and the shameless “tooting my own horn”, the fact is, this is a pretty darn good recipe and it tastes like sheer and utter heaven. Totally delightful and an absolute “JOY” to eat! (did you see what I did there? hehehe)
But enough being overly proud of myself. Let’s get to the recipe!
You can EASILY whip up a container of your own homemade Macadamia Nut Butter. In all honesty, nothing could be simpler…..truly!
Here is my recipe:
Macadamia Nut Butter
Ingredients: One container of macadamia nuts 1/2 tsp salt, 1 tsp xylitol
Directions: Dump the ingredients into the food processor. Turn it on for 2 minutes. Scoop it into a container. VOILA! You have Macadamia Nut Butter! Spread on toast, Make a MB&J sandwich, or replace peanut butter in nearly any recipe. Cookies, cakes, frosting, anything really.
Now I know your probably exhausted from all the hard work that went into making this MNB! Haha, the truth is, it’s more difficult to clean up the food processor than it is to make this dish! 🙂
Macadamia Nut Butter, a heavenly little treat with a bold taste!
I think I must have an addiction. I’m addicted to finding and/or creating the perfect bread. One that tastes so good that I want to make grilled cheese and peanut butter and jelly on it. After YEARS and YEARS of being a white wonder bread kind of girl, the fact is, all I really want is: white wonder bread.
LCHF/Banting leaves no room for white wonder bread and its 26 carbs per serving. A substitute MUST be found! Continue reading “Cheddar Coconut Zucchini Bread”→
Crackers are fantastic aren’t they? Topped with cheese, veggies, meats, and dips.
I can’t tell you how many triscuits (20 carbs/9 crackers) ritz (10 carbs/5 crackers) or wheat thins (22 carbs/16 crackers) I’ve consumed in my lifetime. I am a cracker loving girl after all!
So THIS recipe….this has been my banting miracle! And the best part is, they couldn’t be any simpler or any more versatile! Start off with the base recipe and add different ingredients and spices to make different taste combinations! I’ve added a few flavor combinations at the end of the basic recipe, but you can obviously try any combination you like. If you have an idea for a tasty combo please reply and share! Continue reading “Scrumptious Seed Crackers”→