Peanut Butter Coconut Candies

For low carbers with a sweet tooth.

1/2 cup Peanut Butter
1/2 cup Coconut Oil (room temp)
1 Tablespoon Dark Cocoa Powder
1 Tablespoon Splenda
2/3 cup finely shredded Unsweentened Coconut Flakes
2/3 cup finely chopped nuts and seeds


Mix all together and spread into a silicone ice cube mold.

Place in freezer until hardened.

Low Carb Eggy Coconut Bread

I am still trying to figure out a dairy replacement in this since I am trying to cut back on the dairy. I may play around with this today and see what I can come up with. This is very reminiscent of corn bread.

6 eggs
1/2 cup melted butter
2 Tbsp Splenda
1/2 tsp salt
3/4 cup sifted coconut flour
1 tsp baking powder

Mix well, pour into buttered loaf pan. Bake at 350 degrees for 40 minutes.

This is similar to cornbread, though not sweet. I can't vouch for the nutritional info so double check if you track things closely.

This was a bit dry but great with a little butter. Hubby had his with honey and really liked it. It doesn't taste a thing like coconut.

8 servings

Calories: 739 total, 93 per slice
Fat: 48 total, 6 per slice
Fiber: 54 total, 6.75 per slice
Carbs: 66 total, 8.25 per slice
Net carbs: 1.5g per slice
Protein: 61 total, 7.5 per slice

Low Carb "Rice"

1 head of cauliflower
1/2 onion, diced
4 cloves garlic, minced
3 Tbsp olive oil

Sauté the garlic and onions in the oil until soft. You can add any seasonings that you want. I used a little kosher salt.

Grate the head of cauliflower on the large side of a box grater or large cheese grater.

Add the cauliflower to the pan and sauté until tender. This doesn't really take long.

Hubby is a cauliflower hater but loved this and didn't even know it was cauliflower until I told him. Frozen works also. Pulse it still frozen in the food processor until is has crumbed.

Gluten Free Almond Crackers

A gluten free and low carb cracker solution. These are very tasty and they can be sweet or savory depending on the seasonings you choose. They are not as sturdy as a regular cracker however!

1 cup almond meal
1 egg
seasonings of choice (sweet or savory!)

Combine meal and seasonings in a bowl using a fork. Break up any clumps in the almond meal. Crack egg directly into the bowl and mix well will fork. It will make a crumby dough.

Roll a teaspoons worth of dough into a ball. Place it on a foil lined sheet pan and cover with a small square of parchment. Use a can with a shallow lip and flatten the ball into a thin disk. Repeat with the remaining dough.

Bake at 325 until they begin to brown.

Coquito (Vegan)

Coconut Egg Nog

16 oz Silken Tofu (actually two of the tetra pack silken tofu would work better, my store didn't have it today)
2 cans (15ish oz) coconut milk (not lite)
1 cup coconut rum (optional)
16 oz cream of coconut
an ample amount of freshly grated nutmeg
a dash of allspice

Place all ingredients except rum in a blender and blend until smooth. Whisk in rum and chill well.

For a large party I double the recipe and add in a half gallon of vanilla soy milk to extend it.