Low Carb Chocolate Coconut Brownies {#BantingInKorea}


I'm mad about chocolate brownies, as I'm sure you are too if you're reading this post, and so I have been on a mission to make brownies in a way that lines up with the Banting diet I am currently on. I'm sure you're wondering what bulks up these brownies if they are Banting (click here to read more about this low carb/high fat lifestyle). These brownies contain no wheat or gluten as the secret bulking ingredient is SWEET POTATOES!.

I was pretty shocked when I found out that sweet potatoes (much better than regular potatoes as they have more fibre and less carbohydrates) can be used to bake sweet tasting treats. Sweet potatoes are a fantastic bulking agent to use in cakes and brownies BUT they do still contain quite a few carbohydrates and so they are 'allowed' on the Banting Diet, but in moderation. The recommended allowance of sweet potatoes per day is 1/2 cup, so that would be about 3 of these brownies. So you can still have your cake (or brownie!) and eat it.

I adapted the recipe slightly from one of my favourite South African food bloggers, Lexi from Whisking It and changed up a few small things to suit my grocery cupboard here in Korea.

I also really like what Lexi says about the fact that we should forget about following a diet like it's a religion. There are so many branches of Banting/Paleo/LowCarb HighFat diets (some allow this and not that etc) and so you need to rather listen to your body when it comes to following an eating plan. Following the Banting Diet strictly has REALLY worked for me, but I know people that have struggled with it and found they aren't losing any weight. You just need to find something that works for you (including drinking plenty of water and of course exercising).



2 cups of grated sweet potato (Thanks to Lexi for the tip to use the SMALL holes of the grater - not the normal ones - to get a finer batter)

2 eggs

1 tsp vanilla essence

1/2 cup of raw honey (I can only find very syrupy honey here in Korea so mine was already a very thin consistency, you can just heat in microwave to thin it a bit if yours is very thick)

1 tsp stevia ( I used Xylitol)

1/2 cup olive oil (I used coconut oil)

1 tbsp baking powder

½ tbsp of bicarbonate of soda

1 cup cocoa powder

2 tbsp coconut flour

1/2 cup desiccated coconut

*not entirely Banting but I added a few crumbs of dark baking chocolate to the mix 


Preheat your oven to 180 °C

Mix the grated sweet potato, eggs, vanilla, honey and olive oil/coconut oil in a large mixing bow. It will be a sticky mess, keep going. 

Add baking powder and baking soda.

Add cocoa powder, and finally add the coconut flour, coconut and stevia/xylitol and any chocolate chips you may want to add.

Finally pour the mixture into a baking tray. Make sure to grease your pan tray well (I used coconut oil, and didn't quite use enough and so lost quite a bit of brownie to the bottom of the pan!).

Bake for 25-30 minutes. If you're here in Korea and have a small, fiery hot oven like we do, watch your brownies like a hawk! I burned to bottom of mine when I got distracted by something or other in Instagram (note to self...when baking, stop trying to do a million other things at once!)

Allow to cool for 5-10 minutes before carefully removing the brownie cake from the tin. 

These brownies freeze very well! I found mine were very crumbly, but they firmed up well after freezing. Freezing also ensure you don't eat the whole lot in one go!


Peanut Butter, Banana, Oatmeal & Chocolate Chip cookies {recipe}

Oh my these cookies are yummy (freshly baked as well as eaten just out of the mixing bowl). I found the original recipe on one of my favourite food blog's Sally's Baking Addiction when looking for a use for my brown bananas and oats (or oatmeal). These cookies are wholesome (they are in fact gluten free as they contain no flour) and are super easy to whip together. They contain no flour, sugar, milk or eggs.

I had them for breakfast (only one morning as I had eaten just about all of them the night before!) and they gave me so much energy, and kept me feeling full for the morning, thus stopping me from reaching for all the snacks in my staff room. Plus, they are filled with only good & healthy ingredients so you can absolutely justify eating cookies for breakfast.

An important thing to note is you need instant oats for this, not rolled oats (but you can whizz your whole, rolled oats in a blender on high for a few minutes to get instant oats). 

Happy baking!



  • 2 and 1/3 cups (190g) quick oats* (not whole oats)
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (250g) peanut butter (or almond butter as the original recipe called for)
  • 1/4 cup (82g) pure maple syrup (or honey)
  • 2 large ripe bananas, mashed (about 1 cup)
  • 1/3 cup (60g) dark or semi-sweet chocolate chips
  • 1/3 cup (33g) sliced almonds (optional)


Preheat oven to 180C degrees. Oil a large cookie sheet (I use coconut oil and set aside.

Combine all of the ingredients into a large bowl. Using a large rubber spatula or wooden spoon, mix until all of the ingredients are thoroughly combined. The dough will be sticky and thick.

Roll into balls using a teaspoon to help shape your cookies.  Drop this amount onto a cookie tray and slightly flatten the tops into desired thickness. They won't spread in the oven.

Bake for 15 minutes until the edges are very slightly brown. Don't bake any longer or the cookies will taste dry. I took my cookies out right before they started going brown, as I like these cookies chewy. After removing from the oven, allow to cool completely (if you can stop yourself from tucking in!).

These cookies will stay fresh at room temperature for 1 week and can be frozen up to 3 months.

*adapted from the original recipe over on Sally's Baking Addiction