These scones are inspired by a certain French bakery I used to work at. We baked bacon cheddar onion scones off daily and they were alway one of my favourites. This low-carb version is so close to the original, it’s hard to believe they are healthy! Anyways..I hope you enjoy them as much as I do.
MCT oil has recently taken off in the keto world of dieting. It’s a supplement that not many know about before stumbling upon keto groups and forums.. So why is it that MCT oil is so pertinent in the keto community? What makes it so special? Here’s what I’ve come to conclude..
(Disclaimer: I am not a doctor or a scientist, this is based on my own research, personal experience and background after working for a well-known supplement company!)
1. Burning More Fat
While MCT oil itself doesn’t directly increase fat burning, it does increase the level of ketones in the blood. This puts us in a deeper state of ketosis(higher blood ketone levels), thus, our body is better-primed to burn fat as fuel rather than carbohydrates.
MCT oil also has a high thermodynamic effect when digested on it’s own or with other foods(Thermodynamic Effect is essentially the amount of calories it takes to break down the foods we eat, it is different depending on the level of protein, carbs and fat in each meal). Basically with MCT oil, more calories will be used as fuel, rather than being stored as fat compared to a meal without MCT oil.
2. Quick Energy
MCT Oil is made up of medium-chain triglycerides (typically c8 and c10). These fats are digested immediately as they are shorter and can bypass the digestion process that long-chain fatty acids would have to go through. Thus, they are immediately available for use after being released into the blood stream and are less likely to be stored in fat cells.
3. Improves Digestion
This one is definitely a point I wanted to discuss based on personal experience..because MCT oil is so fast digesting, it can lead to some un-wanted side effects like Diarrhea if taken in excess! (This is why most bottles will advise you to start with a small dose and increase the amount over the course of a few weeks, LISTEN). But if you can find the sweet spot (for me it’s 1 tsp a day in my coffee). MCT oil is great for regulating chronic constipation and allowing for regular bowel movements. Give it a try!
4. Appetite Supressant
This would be an interesting topic to research further and I hope there are more studies done in the future but through my experience talking with others on the keto diet and being in many different keto groups and forums, the overall consensus is that MCT oil acts as a wonderful appetite suppressant during times of fasting (you may have heard of it among the intermittent fasting dieters as well). The idea is, as it is a fast-digesting fat it will ultimately raise your blood ketone levels to a degree whether you are in ketosis or not (people who are fasting will be producing some level of ketones naturally depending on how long they fast for), thus putting you in a further state of ketosis and/or lowering insulin levels which in-turn should help decrease hunger for a period of time.
5. Getting Into/Back Into Ketosis Faster
Had a slip up? Ate some carbs you shouldn’t have? Or just looking to get into ketosis for the first time? MCT oil is your friend..because of the fast-digesting fats MCT oil contains, as discussed previously, ketones will be readily available and produced more quickly after ingestion. These ketones will aid in putting you into a state of ketosis by increasing your overall blood ketone level. This is not to say that you can just take MCT oil and expect to be in ketosis after eating a carb-heavy meal! (If that were true, I’d be eating pizza everyday, haha). But with a proper high-fat, low-carb diet or fasting and exercise the day after a large carb-based meal, MCT oil will help a great deal in quickening your transition/return back into ketosis!
Overall, MCT oil is a pretty beneficial supplement to add to your diet. Even if you just use it as a nice addition to your daily coffee (Hello!).
If you are interested in purchasing a bottle, I have linked my favourites below(just click the image)! I hope this article helped give you a better idea of what MCT is and does! Leave me a comment if you’d like me to discuss any other specific supplements! Thanks 🙂
Sweet, Buttery and bursting with cinnamon flavour..what more could you want in a cookie?
I recently got the chance to taste a snickerdoodle gluten-free cookie that my Mother was so kind to bring me home from a local gluten-free bakery. The cookie was apparently their top seller so I was extremely excited to try it! Much to my disappointment the cookie was dry and SUPER sweet. It tasted like something you’d get in a package. I thought to myself that I could have made a better cookie! So..of course, me being a little competitive, I did just that (at least I think). These cookies are a little more crumbly than I would have liked (sometimes an issue with almond flour). But the flavour is delicious! I definitely would have devoured the whole plate in one sitting if I didn’t have some level of self control..lol. I hope you enjoy them as much as I did!
-1 cup(120g) gluten-free oat flour (OR ~ 1/4 cup(28g)-1/3 cup(37g) coconut flour-start with 1/4 cup and add more as needed to reach cookie dough consistency)
-1/2 cup +2 tbsp almond flour(70g)
-1 tbsp flax meal(5g)
-1/4 tsp salt
-1/4 tsp cinnamon
-1/4 tsp xanthan gum
-1/2 cup unsalted butter(120g), softened
-1/4 cup + 1 tbsp sugar (Can sub 2 tbsp truvia or another sweetener)
-2 tbsp truvia
-2 tbsp brown sugar (Can sub a sweetener + 1/8 tsp molasses)
-1/4 tsp vanilla extract
Okay guys, let me be honest..I know ZERO about Starbucks. I went in yesterday and asked for a medium coffee and had to ask the cashier which size that was in the proper “Starbucks terms”. (Sad I know)
BUT there is one thing I do know about Starbucks and that’s that they offer wonderful sous vide egg bites as a new low-carb breakfast option! I had seen them all over Instagram so given the chance and me being someone who eats under 50 NET carbs a day, I was excited to try them at 9g of carbs per serving (2 egg bites).
I chose the bacon and gruyere option and they were delicious! From that moment I KNEW I’d be re-creating them at home. Thus, this recipe was born.
I read the ingredients in the original egg bites and estimated some amounts, then altered them slightly to fit what I had in my kitchen.
I’m also an extremely lazy, I-need-food-now kind of person so I wasn’t planning on doing any sous vide-ing of eggs. But I still wanted that soft velvety texture. Thus, I chose to use a simple water bath as that was pretty easy to put together. I then decided to microwave the eggs because who says you need any special equipment to make a delicious breakfast?
AND, GUESS WHAT? It worked! Granted they are slightly different than the Starbucks egg bites, but they are definitely delicious in their own way and look super cute on the breakfast table(because obviously that’s a quality you look for in food..lol).
Pair it with a cup of bullet-proof coffee with homemade whip cream and you have a Starbuck’s breakfast fit for any basic keto-er.
Here’s how to make them:
Serves 1 (2 egg bites):
1/4 cup(63g) 2% cottage cheese
2 tbsp(15g) cheddar cheese
1/2 slice(10g) provolone**
1 tsp(5g) butter
1/8 tsp salt
1/8 tsp pepper
1-2 slices bacon
1/2 slice provolone
**Or sub all cheese with Gruyere or any cheeses you’d like! This is just what I had on hand.
Find a loaf pan or dish that will fit 2 small ramekins or cups. Set them inside the dish.
Grease the ramekins with oil.
Blend all base ingredients in a food processor until smooth (it’s fine if there are small flecks of cheese).
Cook a slice of bacon until crispy, drain on paper towel, set aside.
Pour the egg mixture through a fine colander or sieve into each greased ramekin, evenly distributing the mixture. (If there is left over cheese bits after, just scoop them evenly into each ramekin as well, the sieve just helps remove any air bubbles).
Optional: Break the bacon slice in half, reserve the other half and sprinkle small bits of it into each ramekin over the egg mixture.
Boil a cup of water and pour it into the dish surrounding the ramekins and cover the entire thing with saran wrap.
Microwave for 4mins 30s, let it sit in the microwave for 2 mins afterwards, with the door shut to finish setting. (Microwaves can vary so add more or less time depending on how cooked you’d like your eggs. Mine were quite soft and smooth after this amount of time).
Remove from the microwave and using tongs or mitts, remove the ramekins from the water bath and let cool for a few minutes before using a knife to gently remove the egg bites from the ramekin, turning them upside-down onto a plate.
Top each egg bite with a bit of cheese (I used provolone) and a small piece of bacon.
Nutrition for 2 egg bites w/o topping: 22.6F/3C/25P (315cals)
Nutrition for 2 egg bites w/ topping: 34F/3C/31P (442cals)
Hey guys! Coming at you with a twist on a classic. These are currently all over the internet but there’s nothing quite like this one..
It’s opposite day today and the outside is peanut butter while the inside is chocolate..not only that, the inside is chewy and soft.
I worked on creating this texture for a while and the key ended up being a bit of vitafiber syrup* which caused the chocolate to not fully freeze!
These treats are perfect for a quick snack or your daily sweet fix!
(*If you’ve never baked with Vitafiber syrup, it is a syrup extremely high in fibre, causing it to act as a low GI sugar and flour substitute. If you are worried about blood glucose spikes..note that you’d have to eat a dose of 100g or greater to even get close to any sort of issue. This is HIGHLY unlikely to occur unless you feel like consuming 70+ grams of fibre in one sitting..LOL. This recipe makes 9 PB cups which results in 6g of Vitafiber per serving..Totally safe and is nothing to worry about!*)
1. Combine the ingredients for the outer shell and then the ingredients for the filling in 2 separate small bowls.
2. Spray/grease a mini muffin tin with oil or butter. (Not really necessary, I just like the extra pre-caution lol )
3. coat the tins up the sides and on the bottom with a thin layer of the peanut butter mixture (save some for later). Freeze for 10 minutes.
4. Next evenly place a spoonful of the chocolate mixture into the center of each previously coated muffin tin.
5. Top off the mixture with another thin layer of the remaining PB mixture.
6. Freeze for 2 hours or until solid.
7.Pop out with a knife and enjoy immediately or place in a ziplock in the freezer for later! Enjoy!
Nutrition per 1/9th of recipe: 3F/4C(NET)/5P & 6g fibre
I was trying to come up with a recipe for today and my brain kept switching between wanting to bake something simple like chocolate-chip cookies.. and at the same time wanting to fry something..anything, so I could test a keto batter I’d thought up.
Well, as you can see, I am highly indecisive. Thus, this “test” video was created.
I wanted to see which was the best way to eat chocolate-chip cookie-dough.
And not just any cookie-dough….KETO COOKIE DOUGH.
Which in-itself is a success and I am very pleased with the outcome.
Anyways, back to the competition.
Which was better?
I froze the dough balls raw(which by the way only contain pasteurized SAFE TO EAT liquid egg whites), I fried them(with multiple attempts using 2 different batters and temperatures) and I baked them the good-old-fashioned way in the oven.
My favourite was the fried dough!
Probably not, everything fried tastes better, let’s just be honest.
Plus, I love the flavour coconut oil adds.
But I will let you be the judge. I can’t say I was disappointed eating the dough regardless of the baking method used.
I have left the recipe below for the dough, the batter for frying and the instructions to simply bake the cookies.
Note: If you do try the frying method, I strongly advise you to do a few small test balls to check your batter, as all coconut flours are different and the temperature of your fryer or pan will make a difference. I have written the batter recipe using the amounts that I found most success with. If at first you don’t succeed, try, try again, because the first dough-ball I created was PERFECT (of course I didn’t get that one on film). But all the little details really do matter!
-If you are lucky enough to own a fryer, USE IT. Fill it with coconut oil.
-Use enough coconut oil to cover the cookie dough balls if you have it (I didn’t).
Heat a deep pan with at least 1/2 cup coconut oil over medium heat.
Mix together all ingredients until a smooth batter is formed.
Use cookie dough-balls frozen for 15min for frying.
Coat each ball thoroughly with the batter before placing in the oil.
Fry a few at a time for 2-4min, rotating a few times before removing and placing on paper towel to drain excess oil. *
Optional: Grind up splenda or erythritol to a fine powder to top each one.
Best eaten the day of!
*If you find your batter coming off, try turning down your heat or changing your milk to egg ratio in your batter.
That’s it! If you find any other ways to bake this dough…let me know in the comments below! …I’m thinking of making one giant cookie and eating it that way, considering I already ate half the recipe today. Haha.
Nutrition for each dough ball WITHOUT frying: 7.5f/2.5C(NET)/3.3P & 2.5g fibre
Frying Batter Nutrition per 1/12 serving: 0.8F/0.7C(NET)/1.2P & 0.8g fibre
*Note: Does not include coconut oil used for frying as amount absorbed/used can vary.
If you are a little kid and you see a plate of cookies on the counter..
What do you do?
You try and grab one!
When your Mom scolds you and tells you to wait until dessert, you immediately get frustrated and upset. All of your energy goes into wanting that one cookie and it’s all you can think about at dinner.
You don’t want any of the other food. All you want is that one chocolatey, delicious cookie.
When you finally get to have it, it’s the most amazing moment and you’re satisfied with just one or two. Then you go on your way and the cookies become a distant memory (at least, this is how my childhood played out).
But fast forward to today and here is what happens…
We try to diet based on our ingrained belief that we must look a certain way (see my post: Stop Trying To Be Perfect) so we restrict our foods in ways that we think will match how this thin, socially acceptable version of ourselves should eat.
We follow guidelines we find online, rules set by magazines, books, advice from friends and family, things we see on T.V, nutrition coaches etc.
But the problem with this is that we are using EXTERNAL forces to guide what we eat.
This means YOU, the number one person that can tell your body what it needs, when, how much and where to get it better than anyone else on the planet is being ignored and told to shove-off.
Of course, we’ve all seen that EXTERNAL forces can work for some people, but for the majority of us, it can only work for so long.
Personally being in the dieting industry from a young age and participating in the sport of bodybuilding, I’ve seen many girls (and guys!) go from extreme-lean, insanely fit to gaining 30 pounds in a matter of weeks post-show, all because they’d denied their body’s natural instincts and hunger for so long.
I’ve even seen long-running competitors that didn’t binge post-show, later quit the sport due to the rigidity and mental affects it had on them, admitting to feeling extremely restricted and unhealthy.
This same effect can be seen across dieters from every niche; keto, vegan, atkins, paleo, intermittent fasting etc. They are all forms of restriction in their own way and unless it’s a lifestyle you feel GREAT living and can carry on with for life without feeling restricted, you may want to reconsider what you are doing (nothing against it if you can, that is fantastic!)
(Ex. if eating a certain way is causing you to put food up on a pedestal and think about your next meal all day long, then that may be a sign to change what you’re doing!).
When we diet, we deny our body the innate ability to tell us what we REALLY need, nutritionally, physically and mentally.
In simpler terms,
The number one reason we binge or eat excessively is because we DENY OUR CRAVINGS.
This word has been given such a bad wrap.
When I used to get cravings, I went to war with myself. I would do everything imaginable to fight off these evil, self-sabotaging thoughts.
I would chew gum all day long, drink a huge glass of water before meals, stuff myself with low-calorie vegetables or protein shakes, drink tea, coffee, diet coke, eat all of my meals at once then fast for the rest of the day, pass-up social outings with friends or family, eat in a separate room than anyone eating a food I strongly desired..etc.
But none of it EVER worked long-term.
(If this sounds like you then you might want to hear what I have to say next!)
I struggled for years trying to figure out why I couldn’t control these monstrous craving that were occurring more and more often. As I said in a previous post, I tried diet after diet, thinking “THIS IS IT!” But again, the cravings would soon return and I’d be back to my old ways.
So after much frustration and resentment towards myself and my lack of willpower…I decided to do something totally crazy.
I gave into my cravings.
Let me tell you, when you give into your cravings and hand-over the reins to your body, things get a bit crazy (at first).
You might eat brownies for the whole day, you might binge and eat your entire pantry, you might order 5 pizzas just for yourself or eat a gallon of ice cream.
This could go on for days, weeks or maybe even months.
BUT if you stick it out and put weight-loss aside during this period (YES it’s hard but you MUST do it)
…Something magical happens.
The foods you were once OBSESSED with become more ordinary, they are no longer as exciting as they once were because you can eat them everyday.
Cravings for unhealthy foods will slowly diminish (maybe not completely but to a way more manageable level).
True cravings start to come through. This means you’ll start to hear what your body ACTUALLY wants and needs at that time. It will be combination of both seemingly “healthy” and “unhealthy” foods( although I hate labelling, but I’ll get into that in another post!) Cravings become your guide and you eat based off INTERNAL forces.
You eat a balanced diet. You may begin to eat less or more based off where your body is currently at and your weight will begin to balance at a healthy point.
Weight itself becomes less important because it isn’t fluctuating all the time and it’s not difficult to remain at a healthy weight for your body.
You will enjoy foods more and be more satisfied after meals because you are eating EXACTLY what your mind wants and meeting the nutrient needs your body desires.
Cravings become your friend.
When you get to this point in your journey, it’s an amazing feeling.
To be able to go out with friends and enjoy a meal without counting and stressing over each calorie is a win in itself. With all of the food thoughts and stress gone from your mind, it opens up HUGE space to be able to work on other goals and ambitions.
I’m not even kidding, when I was obsessed with my weight and food 24/7, there wasn’t any room in my brain to focus on any other tasks. I’d always put everything on the back burner and say “I’ll do it later, one I’ve achieved my fitness goals.. and I feel happy with where I’m at.”
BUT THAT DAY NEVER CAME AND NEVER WILL.
You need to give-up on the idea that achieving your fitness goals will make everything better.
It’s like running on a treadmill and expecting to get somewhere outside the treadmill.
IT JUST DOESN’T WORK LIKE THAT.
If you keep doing what you’re doing then you’ll keep getting the same results you’ve always got.
I am currently writing this post before work, as I did not have to wake-up and worry about my breakfast or what I’m going to pack for lunch and snacks today. I am able to share this information with you BECAUSE I let go of my hold on food and body perfection. I feel confident writing this although I’m not shredded and lean as I’d once believed I had to be to share nutritional advice.
I am at a healthy weight, eating healthy, loving myself and that is all that matters.
Giving into my cravings as crazy as it sounds, changed my life.
It gave me back my life. You can do the same. All you have to do is start.
Eat a cookie, or a slice of pizza, or cake, or a muffin, or a peanut butter and jelly sandwich, whatever you’re craving right now in this moment and go from there.
That’s all it takes to start your journey to a less food-focused self .
Whether you’re a pro or a beginner, these baking tools will have a noticeable impact on the outcome of your final product and ease of prep work.
I, myself, am all for old-school baking and cooking with minimal tools ( ie. using one bowl for everything – I’m not a fan of dishes!).
But when it comes to baking or cooking up the best, most delicious and visually appealing desserts and entrees, these tools really do come in handy.
I can’t deny, I did throw in a few “fun items“, not essential, but a necessity if you’re looking to create some epic, tasty low-carb treats. 😉
Add these items to your own wishlist or gift them to a fellow low-carber, either way, they are bound to bring a smile to someone’s face this holiday season.
Food scales are the key to learning portion size.
They are a great starting point. Once you get familiar with portion and serving sizes, you can slowly decrease your dependence on the scale and focus more on the intuitive aspect of eating (being that, you’ve now trained your eyes and your brain to see foods in a different light).
But don’t go tossing aside your food scale too quickly! Food scales are also ESSENTIAL when it comes to baking with consistency and accuracy. Ever wonder why a dessert doesn’t turn-out, even though you followed the recipe to a T?
Well, for one it might just be a bad recipe..BUT more likely, it was a difference in weight created by the slight packing of flour or sugar. Even amounts like “1 cup of chopped fruit” can vary greatly depending on how the food is cut, sliced or placed in the measuring cup.
As noted above I like baking with minimal bowls and utensils.
You know the best way to achieve this? A FOOD SCALE. You can easily measure all of your ingredients in one bowl without all the fuss of measuring spoons and cups.
If that doesn’t convince you to use a food scale in your baking and cooking then I’m not sure what will!
My scale of 4 years of which I refer to as my “bestfriend” or “side-kick” in the kitchen, is this beautiful one:
It rarely ever needs battery replacements, its extremely accurate with measuring, durable and easy to clean (I can honestly say this after witnessing the many extreme kitchen disasters it has endured). It also measures more than just weight, it has a full nutritional display with the ability to manually input nutrition info for a specific item to recall later. And last but not least, it’s nice to look at and has never failed me once.
If you are a low-carb eater and you still haven’t heard of a spiralizer, then you’ve been missing out!
I’m here to inform you that this simple tool designed to “spiralize” zucchini and other vegetables into noodles will basically change your life (OK, maybe that’s a little extreme, but if you’re an ex-carb lover looking for a pasta replacement, this thing is pretty dang awesome).
It might not create magical low-carb pasta but it creates a pretty close alternative. And with the right toppings and sauce, you will be AMAZED by how little you miss the typical carb-laden noodles of the past.
It has an end for both thicker and thinner noodles and is super easy to clean!
Bonus Tip:The key to perfect “zucchini noodles” is to first press them in paper towel to drain some of the excess liquid. Then heat a pan with oil (can be sprayed lightly with oil) over high heat. Toss the noodles in when the pan is hot and stir-fry them for 2-3min or until the noodles just start to wilt. You want to partially cook them but still leave them with some crunch. This helps to prevent excess water being released and diluting into your sauces. Remove the noodles when done and add to whatever sauce or dish you’d like, or just serve with some butter and parmesan. Alternatively you can add the noodles directly to the same pan at the end of any stir-fry, just before serving.
3. Food Processor
From grinding nuts and seeds to butter or flour, cottage cheese to a smooth puree for use in cheesecakes, sweetener to a fine powder (powdered sugar replacement!), to beautiful silky smooth avocado-chocolate pudding, ..a food processor can do it all.
Blenders are a great option for many recipes like smoothies, “protein ice-cream“, pancakes etc. But if you are looking for the finest texture, the ability to breakdown tougher foods, and an easier clean up, a food processor is likely a more appropriate option.
..and have become obsessed with creating new and interesting sauce combinations along with grinding my different flours to result in lighter and fluffier baked goods!
Plus,this processor is adorable (I don’t describe many kitchen products this way). But it’s small, compact and pretty to look at.
4. Slow Cooker
Most of us live a fast-paced life. One where you are either working hard, on the go or busy attending social and life events. When we return home, cooking is the LAST thing on our minds (if it isn’t then props, that’s dedication!) and as such, we reach for the quickest food options available.
*ENTER, Slow Cooker*
Counter to it’s name, it will have a meal prepped and ready for you the moment you sit down.
All you have to do is throw in a piece of meat or a few basic stew/soup ingredients in the morning and you’re good to go! Fresh, hot, steaming, delicious food ready when you are.
Hand-held blenders are my preference to regular stand blenders. Why?
They offer flexibility and create less mess!
I personally use hand-held blenders more in savoury dishes than I do sweet. Majority of the time it’s soups (okay let’s be honest, I’m obsessed, it’s always soup).
But have you ever tried pouring boiling hot soup into a stand blender, blending it then returning it to the pot?
Messy, messy, messssy is all I can say. (More dishes too! ..and as you are progressively learning, I hate dishes). Not to mention, trying to transfer boiling hot liquid from one container to the other. Especially when you’re me or you’re equally un-coordinated, this is a disaster waiting to happen.
Thus, hand-held blenders are my first choice.
No need to remove your soup from the pot, quick clean up and a much lower risk of clumsily burning yourself.
I feel like this grill is legendary..and for good reason.
It’s been around for a long time but that’s because it does what it’s supposed to (grilling, obviously!) and it does it well.
Now, I feel like this is more of an option for those living in colder climates.
As in, going outside means putting on your over-sized , slightly resemblant of the”abominable snow-man” coat, grabbing a hat, grabbing some gloves, putting on your heavy-duty snow boots, then remembering you forgot to put leggings on under-neath your already thick sweatpants and continuing to further wrap yourself in endless layers of clothing. That kind of cold. (Really Sam?..again with the exaggerations?)
I might be slightly ranting about my current weather situation and that probably shouldn’t be the reason you choose to purchase this item or not so let me continue with the actual constructive information.
The grill is meant to enable you to do all of your BBQ-ing indoors. Assuming you don’t have to feed 20 people at once, this grill is probably perfect for you. It’s small, compact and requires little technical skills to use (trust me, if I can figure it out on my own, so can you).
You can grill vegetables, meat, or you can even get REALLY creative and grill a low-carb panini using low-carb bread.
Who doesn’t want homemade, creamy, dreamy full-fat ice cream conveniently prepared and always at their disposal?
Low-carb eaters are known for eating high-fat, so why not indulge? Take full advantage of the ability to eat rich, decadent ice cream. None of that low-fat, icey so-called “healthy ice cream” over here.
But I’ll stop talking. Just look at this recipe by Carolyn over at “All Day I dream About Food” and tell me you don’t want to steal a scoop:
It does a wonderful job at blending together the perfect (and ever-famous) bullet-proof coffee. (BPC)
But something it’s not as well known for is blending egg whites! If you need to fluff a few egg whites for some waffles (or my 1 min keto english muffin recipe), use this thing! It will do a crazy-good job!
As for the Self-Stirring Mug, just watch this video and tell me it’s not totally awesome.
I just want it for the sake of showing other people. LOL. But I’m sure it’s also convenient when you need that perfect BPC on the go.
A mold that shapes any ingredients into a “bread slice” shape (dishwasher, oven and microwave safe!)
It’s simple but creates endless opportunities for creativity.
Again, my english muffin recipe doubled would work amazing for this, I’m sure! You could even toast the bread, use it for french toast, make bread pudding out of it, sandwiches, ETC!
Plus, everything tastes better when it looks cool. Right? That’s how it works.
…Andddd with that, this ends my “10 Low-Carb Christmas Gift Ideas for the Low-Carb Baker“.
If I forgot to mention any other cool, neat or useful kitchen gadgets, please leave a comment below! I am interested to see if anyone has anymore creative items I can casually spend all of my money on (kidding!-sort of).
I’d like to thank you for taking the time to read this post! Please share it if you found it helpful.
I look forward to seeing you all in my next posts! I have many new ideas (including the low-carb baking substitution guide, it’s coming, I promise!) but I am open to writing suggestions in relation to any of the following; low-carb dieting, keto, macro-counting, fitness or nutrition in general!
Anyways, thanks again and happy Christmas/Holiday shopping!! 🙂