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!
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
So you’ve given up sugar, but you still have a craving for a little sweetness sometimes. This whipped cream hits that sweet spot! Enjoy it as a topping on my banting donuts, add it to your coffee, freeze spoonfuls for a chilled treat, spread on pumpkin bread, or snack on a spoonful as is! Do be careful with artificial sweeteners though, they mimic sugar to the chemicals in your brain, and your brain THINKS it has had sugar. Too much artificial sweetener can make you start sugar detox all over again from the beginning. Just remember, everything in MODERATION! 🙂
Homemade Sugar Free Chocolate Whipped Cream (and Regular Whipped Cream)
1 cup heavy whipping cream (in a 2 cup glass measuring cup or a wide mouthed Ball jar)
2 Tbsp. Xylitol
1/2 Tsp. Vanilla Extract
2 Tsp. Hersheys Cocoa Powder*
Using an electric mixer, simply mix on high until the cream gets really thick.
Refrigerate. Serve and Enjoy!
*For regular whipped cream, just omit the Hersheys Cocoa Powder.