Easiest and Best Banting Brownies Ever!

We haven’t posted a recipe in a long time and to break the recipe drought we bring you this delicious, Best Banting Brownies recipe from Satisfyingeats.com.


  • 1 cup natural almond, peanut or sunflower butter (creamy)
  • 1/2 cup raw cacao powder or unsweetened cocoa powder
  • 1/2 cup sour cream or heavy cream (or coconut milk for dairy-free)
  • 2 large eggs
  • 1/2 tsp. baking soda
  • 1/2 tsp. apple cider vinegar
  • 1/2 tsp. Stevia Select powdered Stevia or sweetener of choice to taste (sweetness equivalent to 1/4 cup plus 2 tbsp. of sugar)
  • 1 tbsp. raw honey (optional)
  • 1/2 cup chopped pecans, walnuts or sunflower seeds (for nut free)
  • 2 tbsp. dark chocolate chips
  • Extra nuts for top
  1. Preheat oven to 350 degrees F. Line with parchment paper or butter the bottom of an 8X8 square or 8″ cake pan and set aside.Add all ingredients to a medium bowl (except the chocolate chips and extra nuts) and blend with mixer until smooth. Taste for sweetness and adjust if needed. Pour batter into prepared pan, being sure to spread batter to corners. Sprinkle with chocolate chips and extra nuts.

    Bake for 17-20 minutes or just until the center starts to rise and hold shape. EAT!

  1. Nutrition per brownie: 160 Calories, 13.5 grams Fat, 7 Total Carbs, 2.5 grams Fiber, 4.5 Net Carbs, 6 grams Protein


We found this recipe from Ditch The Carbs over the weekend and we are certainly going to try it out as it seems very easy and it is wheat-free, guten-free and Banting-Friendly.


PREP TIME – 10 mins
COOK TIME – 30 mins
TOTAL TIME  – 40 mins
Serves: 6
  • equal amounts of broccoli and cauliflower cut into small pieces
  • 300ml natural unsweetened yogurt
  • 3 egg yolks
  • ½ cup grated cheese
  • 1 smoke bacon rasher diced
  • ¼ tsp mustard powder
  • more grated cheese for the top
  1. Place the broccoli and cauliflower pieces into a baking dish.
  2. Place all the ingredients into a measuring jug and whisk together with a fork.
  3. Pour over the vegetables and sprinkle some more grated cheese over the sauce.
  4. Bake at 180C for 30 minutes, or until the sauce has thickened and the vegetables are cooked through.
Serving size: 1 serve Calories: 145 Fat: 9.3g Carbohydrates: 6.5g Sugar: 3.7g Fibre: 1.6g Protein: 9.5g

Chocolate mug cake


Did you know that I eat some form of chocolate/cocoa every single day? Yes. Yes I do. Needless to say, it makes me incredibly happy, and I can’t imagine my daily intake without it. So no, none of us should feel guilty for that cocoa, it’s actually quite good for you (without all that sugar, but let’s not go there with my personal habits.) Without further delay, here you go:


1 tablespoon coconut flour
1 tablespoon cocoa powder
1 teaspoon baking powder
1/2 tablespoon melted butter
1 egg
1 teaspoon vanilla essence
2 tablespoons milk
2 teaspoons honey/ alternate sweetener

1) Combine everything together well.
2) Microwave on high for 1 and a half minutes.
3) DONE! Top with anything, as pictured, I had some PB.

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The healthiest little LCHF cupcake and the quickest little deconstructed cheesecake… ain’t they the sweetest?

I have decided to post some recipes on this site for inspiration. One blog that I love to follow is the Low-carb is lekker blog from Inè (lowcarbislekker.wordpress.com). Here you will find all sorts of easy to make Low Carb Recipes. Remember we supply most of the ingredients for these recipes!

Low - carb is lekker. A Proudly South African Low carb, High fat, Survival Guide

Watermark - 10 minute choc-cherry cheesecake



125g (half a block) cream cheese, room temperature

1 cup cream

1 1/2 Tbsp Xylitol

Zest of one lemon

Juice of 1 small lemon (about 4 Tbsp)

1 cup of frozen cherries or any fresh or frozen berries of your choice.


¼ cup coconut oil

¼ cup coconut cream or regular cream

4 Tbsp cocoa

3 Tbsp xylitol


For the cheese cake mousse:

Cream the cream cheese, xylitol, zest and lemon juice in a mixing bowl with an electric mixer.

Slowly pour in the cream while mixing on low at first, and as soon as the cream starts to thicken a bit mix on high for about two minutes or until stiff peaks form.


In a saucepan on medium heat, allow the cherries to stew for about 4 – 5 minutes and the sauce to reduce a bit.  I did not add…

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