Keto Macadamia Nut Bread | Updated Recipe
So many people say they miss bread, or they don't even want to give Keto a try because they'd miss bread. Here's the solution, as long as you don't have an allergy to tree nuts. Disclaimer: this bread can be expensive due to the amount of nuts that go into it, as well as the almond butter. However, to try and cut your costs down a little, you can sub the macadamia nuts with walnuts (just makes the bread a little drier, which may not matter depending on what you're using it for), and/or you can make your own almond butter instead of using store bought.
You can find the recipe below with links to the items we use (or similar), and if you decide to make it, we'd love to hear what you think of it! We have not made this with a stand or hand mixer as it appears that mixing by food processor or high speed blender is the best way to make sure everything is incorporated as best as possible.
Keto Macadamia Nut Bread
1 cup macadamia nuts ( )
5 large eggs
1 cup almond butter
2 Tbsp lemon juice ( )
1 rounded tsp baking powder ( )
pinch of salt (optional - recommended if using unsalted nuts) ( )
Preheat the oven to 350 degrees.
In a food processor or high speed blender ( ), pulse the macadamia nuts to desired size (chunkier vs. more finely chopped).
To that, add two eggs and mix on high for a few seconds.
Then, you'll add the remaining three eggs and again, mix on high for a few seconds.
Add one cup of almond butter and mix on low until it's completely incorporated.
While still going on low, add in 1 Tbsp of lemon juice, the rounded 1/2 tsp of baking soda, and then the other 1 Tbsp of lemon juice and let that continue to mix for another 10-15 seconds. (Optional, but at this point, I'll change the mixing speed to medium for another 10 seconds or so.)
The batter will be very thick, and I like to let it rest for a few minutes while I prep the pan.
You'll want a loaf pan, we use a 9 pan ( ), and you can grease it with your choice of oil/butter/spray, or if you're like me, you can line it with parchment paper (
Once you have the pan prepped, you can pour in the bread mixture and put it in the oven for 35-40 minutes.
Check it with a toothpick inserted into the center when it's done, if it comes out clean, it's done!
I take it out of the pan right away and let it cool completely on a rack ( ).
This bread can be stored in the refrigerator in an airtight bag/container (I usually have it sitting on a piece of paper towel) for up to two weeks. And it freezes beautifully. We've had some in the freezer for a month and it was still delicious!
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You will want this Breakfast Everyday! (It's NOT French Toast)
A staple in many southern homes. Fried nice and crispy served warm with maple syrup or in may case my Brandy Syrup. These crispy southern fried cheesy grits and bacon will have you waking up and wanting more every morning.
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Cheesey Fried Bacon Jalapeño Grits
1/2 cup Grits
2 cups water
2 tablespoons butter, divided
1/4 cup heavy whipping cream
1 cup shredded cheddar cheese
1 tablspoons Jalapeño liquid from pickled Jalapeños
1/2 cup all purpose flour
1/4 cup Macadamia Oil for frying (or oil of your choice)
Link for Macadamia Nut Oil. As an affilitte I will earn a small commision from any purchase through this link:
How to make Banana Macadamia Nut Pancakes like Boots and Kimo's Homestyle Kitchen in O'ahu Hawaii
Boots and Kimo's Homestyle Kitchen is a charming restaurant on the island of O'ahu, Hawaii and it is home to the world famous banana macadamia nut pancakes. Try this simple and easy copycat recipe for these unbelievably yummy pancakes!
Banana Macadamia Nut Pancakes (Boots and Kimo’s copycat recipe)
Banana Pancakes
1 cup flour
2 teaspoons baking powder
2 tablespoons vegetable oil
1 tablespoon sugar
Pinch of salt
1 cup buttermilk
2 bananas
1 egg
Method:
In a large bowl mash the two bananas
Add the egg, buttermilk, vegetable oil and beat together with hand mixer
Then add sugar, a pinch of salt, baking powder and the flour; fold in gently with a spatula until just combined. The batter will be a little chunky.
Macadamia Nut Sauce
1 tsp of vanilla extract
1 cup milk
3 Tbsp of sugar
1 tbsp flour
1 tbsp butter
4 tbsp of ground macadamia nuts
Method:
In a small pan, add vanilla extract, milk, and sugar and stir over medium heat.
Add one tbsp of flour and stir
Then add one tbsp of butter while constantly whisking.
Test the viscosity of the sauce by seeing if it costs the back of a wooden spoon; if it doesn’t coat the back of a wooden spoon add another tbsp of flour and another table spoon of butter while constantly whisking.
Cook pancakes on a non-stick pan at med/med high heat.
Using a scooper, put two scoops on the pan
Cook for 2 minutes on one side; then flip and do 2 minutes on the other side — give or take a minute or two.
Stack some pancakes and drizzle some macadamia nut sauce on top and enjoy heaven!!