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!
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”→
If you are banting, you probably haven’t had anything sweet or decadent in some time. Especially if you are a very strict banter like me.
So when you have a craving for say, a donut…you are in trouble.
A bavarian creme donut from Dunkin Donuts, as heavenly as it may be, has 41 net carbs. I dont know about you but 25 carbs is my daily allowance. I cant even afford to LOOK at that donut.