I sincerely admire home bakers who create beautiful Christmas confections. My prosaic LCHF Christmas baking suited me just fine.
I’ve experimented with several low-carb bread recipes and Fiona’s Banting bread still comes out tops for me because it is delicious, really not difficult to make, has a great shelf life just keeping it in the fridge, and according to my calculations has 4.7 grams of carbohydrate per slice.
Often a few slices of this bread with some butter, cheddar cheese and slices of cucumber, constitutes a meal for me.
My grandchildren, and everyone else for that matter, enjoyed the chewy honey and coconut cookies that are dead easy and quick to make.
Here’s the recipe:
Chewy Honey And Coconut Cookies
- 3 tablespoons honey
- 90 grams butter
- 1 egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup desiccated coconut
In a mixer, cream together honey and butter until light and fluffy.
Add the egg, milk and vanilla and mix until combined.
Mix in the remaining ingredients to form a soft dough.
Chill the dough in the fridge for an hour.
Line a cookie sheet with silicone baking paper and roll the dough into 15 balls. Place them on the baking sheet and press them down with a fork, making sure they have enough room to spread.
Bake for 12 – 15 minutes in an oven preheated to 170 degrees C.
Go easy with these cookies as they each have 8 grams of carbohydrate. Only have them if you are in the Banting 2.0 Preservation phase.