Low Carb Coconut Flour Chocolate Chip Banana Cranberry Cookies {Recipe}

Another thing I have really missed while following the Banting eating plan (Banting is a form of Low Carb, High Fat lifestyle which you can find out more about by clicking here) is cookies. So many of the low card cookie variations are bland, leaving me feeling unsatisfied and still craving a soft cookie! These on the other hand have been a wonderful new addition to the sweet dessert section of my recipe collection. I have had success with two batches of these cookies, and I have enjoyed not just the softer, more crumbly version but also the more crunchy/a little burnt version which resulted when I forgot about them in my oven over night. 

If you've never baked anything Banting/Low Carb before, you need to keep in mind that you aren't baking traditional sweet treats. As you're not using regular wheat flour and processed sugar, what you make isn't going to taste like what you are used to. I've gotten used to the taste of Banting baked goods and have been just happy to be able to eat treats while still maintaining my figure. I just wanted to mention that as some people get all antsy about Banting baked good because they don't taste like the real thing. Of course they don't silly, but they also have none of the carbs that regular baked goods have and they still taste great and will satisfy your cravings! What's not to like?!

Chocolate isn't exactly Banting approved unless you are using dark chocolate (the darker the better so anything over 70% cocoa is best). I only had the Kirkland brand of chocolate chips which I bought from Costco and these are only 51% cocoa. But it's what I had on hand, so depending on how strict you want to be try and find very dark chocolate or omit completely. Again, with cranberries, these aren't actually on the 'allowed' eating list (which you can find here) but blueberries, cherries & strawberries are in small amounts. As I only had cranberries on hand, that's what went into these cookies. So please do feel free to adjust these cookies, adding/taking away any extra yummy things you like. I can imagine these would be really good with chopped up almonds & cherries!

Coconut flour is an incredible dense flour to work with and is very absorbent! Much more than you would think just by looking at it. Because of this, start slowly when adding the coconut flour and judge by your mixture how much you need to add in. I substituted a few things as I didn't have cream of tarter on hand and I think they still came out just fine. I substituted baking powder for both the tarter & baking soda (see measurements below).

Ingredients (makes about 20 cookies)

• 2 fresh ripe large banana, (400 grams)
• 2 large egg
• 4 tbsp extra virgin coconut oil, (slightly warmed for easier mixing. Room temperature)
• 5-6 tbsp coconut flour
• 2 tbsp vanilla extract
• 1 tsp cream of tartar (this is what the original recipe called for but as I didn't have these on hand I substituted 1 tsp Baking Powder for the tarter & baking soda) 
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup of chocolate chips
• 1/4 cup cranberries

Directions

• Preheat the oven to 180C. Line a baking pan with greaseproof paper or make sure to grease your pan well.
• Using a mixer, combine the banana and the egg. Slowly add the coconut oil (coconut oil must not be hot or it will cook the egg. You just need to the warm the coconut oil slightly warmed enough to mix in smoothly). Add the coconut flour, vanilla, cream of tartar, baking soda (or baking powder) and sea salt. Mix until smooth. Lastly add the chocolate chips & any other things you want to add.
• Using a spoon, drop 1 your desired size balls of batter onto the baking tray leaving space between each cookie. Use the back of the spoon or your fingers to smooth the cookies to a flat cookie shape. The cookies will not naturally flatten, you must do this yourself unless you want to eat balls of cookies
• Bake for 20 - 40 minutes depending on the heat of your oven. I have a very small convection oven which heats up incredible fast and is very hard to gauge the temperature with the temperature controller. I set the timer for 20 minutes and then keep checking on them to make sure they don't burn. Leave in longer for more of a crispier cookie, or take out before they go brown for a softer, more crumbly cookie.

Do you have any low carb cookie recipes that you love to make? I'd love to hear from you in the comments below as I'm always on the look out for new cookie recipes!

Low Carb Lemon & Cranberry Muffins #BantingInKorea

Sometimes you just need a little something to fill that cupcake sized gap in your tummy and if you are Banting (click here to find out more about this Low Carb High Fat eating lifestyle), then these little muffins will help you loose weight while still filling that gap! They were very quick to make and the lemon & cranberry flavours really balance each other out resulting in mouthfuls of soft & fluffy deliciousness. 

I had planned to have at least half of the batch on hand for the next day, but they didn't even last one sitting. Even Farmboy, who usually scoffs at my Banting baked goods, was impressed with them. 

Dried fruit is not exactly Banting friendly, so if you can find fresh cranberries/blueberries/strawberries then these would indeed be much better for your Low Carb High fat diet. Being in Korea means I often have to make do with what I have on hand, and so dried cranberries went into these muffins. I buy all my nuts (almonds, almond flour & walnuts) and dried cranberries/blueberries online through Gmarket through this seller. 

Ingredients

2 eggs

1/4 cup yogurt (or the cream off the top of a can of coconut milk)

2 TBS melted butter or coconut oil

1 TBS lemon juice

1/4 tsp vanilla extract (bought online through Iherb)

1/4 tsp baking soda

1 tsp apple cider vinegar (you can find this in all marts here in Korea)

2 TBS xylitol (you can buy it online here in Korea through Gmarket)

1/2 cup cranberries chopped (I used dried cranberries)

1/4 cup coconut flour (you can buy coconut flour here in Korea on Iherb). 

Directions

1. Preheat oven to 180 degrees Celsius.
2. Mix together all ingredients except cranberries and coconut flour.
3. Thoroughly mix in coconut flour.
4. Chop the cranberries if using fresh berries and then fold them into the mixture.
5. Grease a mini-muffin pan well (I used coconut oil).
6. Bake at 180 degrees for approximately 15 minutes.
7. Let the muffins cool off. It's very tempting to eat them straight out of the oven too but resist the urge! These muffins need to cool off to develop their full flavour! 

And that's it...Try not to eat them all in one go...although I totally understand if you can't resist!

Recipe adapted from Intoxicated Life 

Orange Chocolate Cheesecake Fat Bombs #BantingInKorea

Welcome to my latest sweet treat recipe for those following the Banting eating lifestyle (click here to read more about this Low Carb High Fat lifestyle).

With Banting, your main source of energy should come from fat. I'm not talking about the bad kind, I'm talking about the good kind (What? You didn't know that certain fats are actually good for your body and will help you to loose weight while combating your cravings for all those sugary carbs?? Click the link above to read more about good fat). Good fats are things like butter, bacon & animal fat, olive oil, almonds, coconut oil, cream cheese, full cream milk & yogurt....the list goes on! But while your energy should come from fat, you need to remember that eating lots of vegetables is just as important to keep that body of yours lean and clean.

A lot of people, myself included, go through dips as soon as the afternoon arrives, when the craving for something sweet and sugary is often the hardest to resist. This is your body's way of saying it needs more energy, and for Banters, this means fat. A great way to quickly satisfy those cravings is with fat bombs. Fat bombs are just that, bombs of fat that fill you up fast, while delivering your body exactly what it wants when it wants it. There are loads of different fat bomb recipes, but this one is my absolute favourite so far. Chocolate and cheesecake, what's not to like? And another great thing about this recipe is that there is no oven required. As long as you have a fridge/freezer you are on your way to one happy tummy.

Happy eating!

x

Ingredients

For the Chocolate

• 6 TBSP Coconut Oil 
• 6 TBSP Butter
• 1/4 cup Cocoa Powder
• 1/4 tsp sea salt
• 1/4 tsp orange extract or use the juice of fresh orange
• 1/2 -1 tsp sweetener of choice (I used Xylitol which you can buy in Korea here)

For the Cheesecake Centre

• 1/4 Cup Butter, room temperature
• 1/4 Cup Cream Cheese, room temperature
• 1/2 tsp orange zest 
• 1-2 TBSP juice from zested orange
• dash sea salt
• optional sweetener to taste (I used a small amount of sweetener as the slight sweetness of the orange juice was enough for me)

Directions

• Set up an ice tray or silicone candy mold/mini paper cups. 
• Use a double boiler or a heavy bottomed saucepan to melt your coconut oil and butter for your chocolate.
• Once melted remove from the heat and whisk in cocoa powder and sea salt. Add orange juice and sweetener to taste (you need to taste here to make sure you aren't going overboard with the sweetness).
• In a separate bowl, use an electric mixer to whip together your cheesecake filling; butter, cream cheese, zest, orange juice and salt. Make it as fluffy as possible.
• Pour a thin layer of your chocolate mix into the bottom of your ice tray/ silicone mould/paper cups. You can put the chocolate bottoms into the freezer to firm up so there is no chance of cheesecake peeking through or you could just start adding your dollops of cheesecake.
• Add the cheesecake filling to shape and place on top of the chocolate.
• Once done, pour the rest of the chocolate on top of your moulds.
• Place your chocolates in the freezer and in 30-60 minutes they will be ready to munch! Place in a a reusable container for to store (if you have any left!).

This recipe filled a regular 12 cube ice tray.

Adapted from Gratefully Nourished