A Low-Carb Festive Feast

If you celebrate Christmas, it’s a special occasion where you can lavish your friends and family with a meal to remember, and create lifelong memories – a feast for sharing love and abundance. But what to do if you are on the low carb wagon? Or perhaps some of your guests are? Here are a few tips to help you negotiate dealing with those special dietary requirements without sacrificing the festive feast.


The trick with the Banting lifestyle is to remember low carb, high fat (LCHF) – so you need to stock up on replacements for high-carb flour and sugar and get some healthy fats to cook with.

• Nut flours such as macadamia, coconut & almond for baking
Premixes for basics to make it easier for you
• Nuts such as almonds, walnuts and pine nuts
Coconut, avocado, macadamia & olive oil
• Sweeteners such as xylitol and erythritol
• Butter, cream, full cream cheeses and free-range eggs for vegetarians
• Use cauliflower to replace high carb ingredients in pizza bases, potato salads, wraps and rice
• Fresh fruits such as blueberries, strawberries, figs, gooseberries, raspberries
• Avoid alcohol if possible and stick to organic if you do indulge a little – red wine, dry whites and pure spirits such as vodka, brandy and whiskey are best

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Take a peek into our banting pantry for loads of LCHF products that will make sure you have everything you need for a low carb feast to remember.


Happy baking
17 Feb, 2015, By Julani I have baked a ton of stuff with this flour and it comes out perfect every time! Turns out you can do low carb and not have to give up baking *happy face*. The smell is amazing and my kids like to eat it dry, if you can believe that.

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Here are a few ideas to get your mouth watering and in the mood for that festive feast.

Low-Carb Cauliflower Mash

Those carb sides are what makes a meal so comforting. This classic Banting favourite allows you to enjoy mash the low carb way. Perfect as a filling side accompaniment to make sure your guests feel well-fed.

cauliflower mashIngredients

• 1 medium head cauliflower – broken into florets
• 1/3 Cup grated parmesan cheese (or any aged hard cheese)
• 1 clove garlic – mashed
• 50 g butter
• salt and pepper to taste
• sprinkle of nutmeg or Chinese 5 spice

How to:

• Boil the cauliflower florets in salted water for about half an hour until soft
• Drain and set aside
• Melt the butter and gently fry the garlic in the butter for a few minutes
• Add the cooked florets and mash with a vegetable masher until finely mashed
• Mix in the grated cheese
• Serve with a sprinkle of nutmeg or 5 spice.

(via food24)

Cinnamon Baked Apples with Almonds & Mascarpone

cinnamon applesIngredients

  • 2 apples, cored
  • 1 Tbsp butter, softened
  • 2 Tbsp chopped almonds or pecan nuts
  • Pinch of cinnamon
  • 1-2 Tbsp mascarpone or cream cheese
  • Optional (not LFHC): Drizzle of fresh orange juice and grating of zest

How to:

• Preheat your oven to 180C
• lightly grease a small baking dish
• Mix together the butter, nuts and cinnamon and divide the mixture between the two apples, filling the holes where the cores were
• Place on the baking tray and bake until golden and the apples are soft enough to eat easily

(Via food24)

LCHF Ricotta Tart

ricotta tartIngredients

• 1 cup raw macadamia nuts
• 15 ml coconut flour
• 1 egg white
• 2.5 ml vanilla extract

• 250 ml ricotta
• 125 ml cream
• 30 ml cacao powder
• 1 egg
• 1 egg yolk
• 5 ml xylitol
• 80 ml fresh raspberries
• mint, for garnish (optional)

How to
• Preheat the oven to 180°C
• Grease a loose-bottom 22cm cake tin
• For the base, place everything in a food processor and pulse until fine
• Press the base mixture into the cake tin to form the base
• The filling: place everything, except the sweetener and berries, in a food processor and blend until smooth
• Add the sweetener gradually to taste
• Pour this onto the nut base
• scatter the berries on top
• Bake for 15 minutes
• Let it cool and then place it in the fridge for 2 hours
• Garnish with fresh mint (optional)
(Via food24)

Baby Marrow, Spinach & Cheese Fritters


• 2 baby marrows, Grated
• 3 Handfuls Baby Spinach, Chopped
• 1/2 Cup of either Feta or Cheddar Cheese (depending on your preference)
• 1/4 Cup Diced Fresh Herbs (Coriander, Mint, Basil, Oregano etc.)
• 3 Large Eggs, Lightly Beaten
• 2 Spring Onions, Diced
• 2 Cloves Garlic, Diced
• 1/3 Cup Almond Flour
• 1/2 tsp Baking Powder
• Salt & Pepper (To Taste)
• A Dash of Olive Oil

How to

• Place the grated baby marrow in a sieve/strainer over a bowl
• Sprinkle about 1 teaspoon of salt over the zucchini to draw out the liquid and leave for about 15 minutes
• Gently wring as much remaining liquid out using your hands
• In a large bowl, combine the zucchini, spinach, cheese, herbs, eggs, spring onions, and garlic
• Mix well
• Sprinkle in the almond flour and baking powder until it all is all mixed in well and holding together
• Heat about 1/4 cup of olive oil in a pan over medium heat
• Scoop the batter (about 3 tablespoons per fritter) into the pan
• After about 30 seconds push down gently on the fritter with the back of a spatula to flatten them out just a little
• Fry each side of the fritter for about 3 minutes for each side or until golden brown
• Place them onto a plate with some paper towels to absorb any excess oil
• Serve warm
(Via thebantwagon)

Not everyone is on the Banting boat – for some more inspiration for your Christmas feast, from vegan to classic-low carbing, here are some of our favourite recipe books:

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