This delicious Low Carb Banana Coffee Cake is just 3.4 NET carbs per slice.
I personally like to use real bananas in my baking rather than banana extract so I just make sure to use an amount of mashed banana that keeps the total carbs to a minimum.
Bananas are low GI and the only sugars in this recipe are very minimal and all coming from a natural source. Like any dessert, if you track this into your daily NET carb intake, you can 100% eat this on a ketogenic diet!
This cake worked out great. it’s super moist and has an hidden layer of cinnamon and “brown sugar” in the center as well as on top of it.
Were you a fan of Almond Joy bars as a kid? I mean with that delicious chocolate coating and the chewy sweet coconut centre…
Well, I sure was. I’ve always been a fan of anything almond and coconut.. actually one of my favourite low-carb protein bars is the Almond Coconut Built Bar (see my previous post for a full review of Built Bars!)
I’ve always loved almond croissants, coconut macaroons, coconut milk, almond milk… you name it.
That’s why when I considered the fact that ALMOND and COCONUT FLOUR are two of the most popular ingredients in keto baking… WHY HADN’T I THOUGHT OF AN ALMOND JOY COOKIE YET?
In a large bowl, combine your flours, vital wheat gluten(or xanthan gum), baking soda, baking powder and salt.
In another bowl, beat together your butter, sweeteners, vanilla extract and molasses until light and fluffy.
Add your eggs and beat again until combined.
Pour your wet mixture into the dry and stir to until a thick dough forms.
Fold in your chocolate-chips and then place the dough in the refrigerator for 15-20min.
Spray/grease a baking sheet with oil.
Begin rolling your dough into balls (I ended up with 15) and space them evenly apart on the baking sheet.
Flatten each one slightly with the back of a spoon and place in the oven.
Bake for 8-9min or until the cookies are JUST set and the bottoms lightly browned. (They will continue baking on the cookie sheet afterwards. You can cook longer if you don’t like the slightly under-cooked middle…(that’s favourite part, haha)).
Let the cookies cool on the baking sheet for 15min or so before removing and placing on a plate.
Serve immediately or store in an airtight container in the freezer for a quick snack in the future! Enjoy!
These Low Carb Bagels are amazing. Like I cannot contain my excitement.
I have been attempting low carb bread and bagel recipes for AGES AND AGES.
I feel like I’ve finally cracked the code.
These low carb bagels not only LOOK like real bagels, they also toast up perfectly like real ones!!
I’m actually almost in tears (okay not really) but I’ve missed bagels so much being on a keto diet and these are such a nice replacement. They also aren’t hard to make! Sure anything yeast risen takes a bit of extra effort but these are worth it. Plus the flavour possibilities are endless…
Just a quick note, these bagels are NOT gluten-free but they are low-carb. You can totally eat these on a keto diet if you do not have a gluten allergy. Just as with anything, make sure they fit your daily carb count. (These are 5g of NET carbs each). If you’d like to read more about their main ingredient “Vital Wheat Gluten” then see my article here.
Keto Butter Tarts is one recipe I’ve had planned for AGES but I’ve just finally got around to making it!
I’m so glad I did! Butter Tarts are a classic.
They’ve always been my Dad’s favourite but for some reason I never really loved them as a kid..
That all changed when I tried one a couple years ago. I hadn’t realized how AMAZING these things taste when find the right one. Some buttertarts are gooier than others, some have a tougher center with more filling and then there are some that have a thick crust, some that have a thinner, lighter crust…etc.
Butter tarts are very versatile is what I’m trying to say.
That’s why I thought, why not have keto butter tarts ?
The filling doesn’t have to change much and the crust shouldn’t be to hard to re-create….