Prof Tim Noakes' choc fat shake is absolutely divine. I've used whatever dark chocolate I had (a little bit of 100% Jara with jasmine notes, 99% Lindt & 72% Honest Chocolate with maca root) & infused it with some cinnamon.  Recipe: 150ml full cream milk, 50g butter, 200ml coconut cream, 1 tbs sugar free chocolate (or a good chunk of 80% couverture or some cocoa powder). For hot version, warm all ingredients in small saucepan, then blitz with a stick blender. Cold version, simply blitz…

Prof Tim Noakes' choc fat shake is absolutely divine. I've used whatever dark chocolate I had (a little bit of 100% Jara with jasmine notes, 99% Lindt & 72% Honest Chocolate with maca root) & infused it with some cinnamon. Recipe: 150ml full cream milk, 50g butter, 200ml coconut cream, 1 tbs sugar free chocolate (or a good chunk of 80% couverture or some cocoa powder). For hot version, warm all ingredients in small saucepan, then blitz with a stick blender. Cold version, simply blitz…

Savoury breakfast muffins. Looks simple and delicious. I shall attempt this today. #LCHF #banting #timnoakes

Savoury breakfast muffins. Looks simple and delicious. I shall attempt this today. #LCHF #banting #timnoakes

EGG-BACON MUFFINS 2 tbsp butter, melted 30g almond flour 16 rashers streaky bacon 4 eggs ½ cup cream 2 tsp grain mustard 50g pecorino, grated 8 rosa tomatoes, halved 5g sage leaves, chopped salt, black pepper  Preheat oven 180ºC. Butter 8 large muffin moulds. Dust with almond flour and line with bacon. Whisk eggs, cream, mustard, pecorino. Season and stir through sage. Spoon into moulds and add tomatoes. Season Bake 10–12 min or until golden, firm to touch. Serve with extra mustard.

EGG-BACON MUFFINS 2 tbsp butter, melted 30g almond flour 16 rashers streaky bacon 4 eggs ½ cup cream 2 tsp grain mustard 50g pecorino, grated 8 rosa tomatoes, halved 5g sage leaves, chopped salt, black pepper Preheat oven 180ºC. Butter 8 large muffin moulds. Dust with almond flour and line with bacon. Whisk eggs, cream, mustard, pecorino. Season and stir through sage. Spoon into moulds and add tomatoes. Season Bake 10–12 min or until golden, firm to touch. Serve with extra mustard.

Rusks, with almond & coconut flour (wheat-, sugar-free, recipe) | Low Carb Is Lekker

Rusks, with almond & coconut flour (wheat-, sugar-free, recipe) | Low Carb Is Lekker

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