It’s not even June yet and the temperature is already creeping towards the upper 80s and 90s. I finally got around to doing some laundry over the holiday weekend and found myself folding sweatshirts, sweatpants, and long sleeved shirts – thanks Kansas for completely skipping over Spring.

 

But the good news is, any dessert with fruit is a refreshing treat to a hot spring/summer day! This lemon blueberry bread is gluten free with no added sugar, making it a delectable yet guilt-free delight!

 

Gluten Free Lemon Blueberry Bread
Serves 12
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. 156g gluten free flour
  2. 1 scoop syntax vanilla matrix protein
  3. 1 tsp baking powder
  4. 1 tsp salt
  5. 1/2 cup butter or coconut oil, melted
  6. 1 cup swerve sweetener
  7. 2 eggs
  8. 2 tsp lemon zest
  9. 2 tbsp fresh lemon juice
  10. 1/2 cup unsweetened almond milk
  11. 1 cup fresh blueberries
  12. 1 tbsp gluten free flour
Glaze
  1. 2 tbsp butter, softened
  2. 1/2 cup swerve confectioner’s sweetener
  3. 2 tbsp lemon juice
  4. 1/2 tsp vanilla
Instructions
  1. Combine all dry ingredients in medium sized bowl and set aside. In large bowl, combine butter, sweetener, eggs, lemon zest and lemon juice. Slowly add in dry ingredients and alternate with the milk. Rinse blueberries with water and toss with 1 tbsp flour (this will prevent them from sinking). Gently stir in blueberries. Grease bread pan and pour batter into pan. Bake at 350 for 30-40 minutes, until toothpick comes out clean. Allow bread to cool completely before removing from pan.
  2. Mix together glaze ingredients and use a spoon to drizzle over bread. Cut into 12 slices and serve.
Notes
  1. *For lower carb version, use almond flour instead of gluten free flour.
  2. *For egg free version, use 1/2 cup applesauce in place of eggs
Makes 12 slices. Macros per slice
  1. 154 calories
  2. 11.5g carbs
  3. 10g fat
  4. 3.7g protein
Be Fit Creations http://befitcreations.com/

Gluten Free Raspberry Cream Cheese Coffee Cake

by , on
Apr 23, 2018


Print Recipe
Raspberry Cream Cheese Coffee Cake
Course dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Course dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Instructions
  1. Preheat your oven to 350 degrees. Mix together almond flour, protein powder, baking soda, baking powder, and salt. Set aside. Next, mix greek yogurt, eggs, melted coconut oil and brown sugar together using hand-held or standing mixer. Add wet mixture to dry mixture and stir until combined. Gently stir in 1 cup raspberries. Mixture will be thick. Add half of mixture into greased 9 inch springform pan. For the cream cheese filling, mix together 8 oz softened cream cheese, 1 egg white, and swerve sweetener. Spread mixture evenly on top of coffee cake batter. Add the remaining coffee cake batter on top. For the streusel topping; combine cinnamon, Truvia brown sugar blend, almond flour and coconut flour. Sprinkle the streusel mixture on top. Place in oven and bake for 25-30 minutes, until golden brown on top and center no longer jiggles. Once cool, cut into 16 slices. Cake may be stored in fridge for up to one week.
Recipe Notes

[recipe]

Macros per slice:

150 calories

6.8g carbs

12g fat

6.4g p




Biscuits and Gravy: My #1 go-to choice at any breakfast restaurant. And also 5000% of my daily calorie intake. Okay, maybe that’s an exaggeration but let’s just say fitting Biscuits and Gravy into your macros is not exactly a wise choice unless you plan on eating only egg whites and broccoli the rest of the day.

Luckily, I have created a healthy, low fat gravy recipe that can be enjoyed any day of the week and even if you are on a strict diet! This gravy honestly tastes like the real deal without the added lethargy and guilt.

One 1/2 cup serving is only 80 calories, 10g protein, 3.2g fat and 2.2g carbs!

These go great with my healthy Sweet Potato Biscuits or if you just want to eat a bowl of sausage gravy by itself, that is perfectly acceptable too (That’s what I did for lunch today)!

To start, mix ground turkey with seasoning and egg whites. I have found that adding in egg whites will get rid of that “dry” turkey flavor common from using meat with little fat. You may also use lean ground beef, if desired!

 

Add 1 tbsp olive oil to skillet and cook turkey on medium high heat. Once turkey is cooked thoroughly, remove with a slotted spoon and set aside.

Pour 1 tbsp olive oil on skillet and mix with 1/4 cup oat flour. Gradually stir in 3 cups almond milk (make sure it is original, not vanilla!). Season with more salt and pepper, if desired. Bring to a boil then simmer for about 10 minutes. Add 1-2 tbsp cornstarch to thicken if needed.

 

 

 

 

 

Stir in ground turkey and serve warm over biscuits, potatoes, rice, or any of your favorite foods (I’d love to see your ideas!)

Low Fat Biscuits and Gravy
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Ingredients
  1. 1 package 99% lean turkey (19.2 oz)
  2. 1 tsp ginger
  3. 1 tsp sage
  4. ¼ tsp cayenne pepper
  5. 1 ½ tsp salt
  6. 1 ½ tsp pepper
  7. 2 egg whites
  8. 2 tbsp olive oil
  9. 3 cups unsweetened original almond milk
  10. ¼ cup oats ground into flour (20 g)
  11. 2 tbsp cornstarch
Instructions
  1. Mix together ground turkey, seasonings and egg whites.
  2. Cook on medium high skillet with 1 TBS olive oil until cooked thoroughly.
  3. Remove with a slotted spoon and pour 1 TBS olive oil on skillet. Mix with oat flour then gradually stir in 3 cups almond milk. Season with more salt and pepper if desired.
  4. Bring to a boil then simmer for about 10 minutes. Add in 1-2 tbsp cornstarch to thicken if needed.
  5. Stir in ground turkey and serve over warm biscuits.
Macros for 1/2 cup serving (100g)
  1. 80 calories, 3.2g fat, 2.2g carbs, 10.1g protein
Be Fit Creations http://befitcreations.com/


I have a confession to make.

I actually don’t drink coffee. 

I hate coffee. I despise tea. 

My preferred choice of caffeine? Monster Zero. Bang Energy Drinks. Preworkout with 400+ mg of caffeine per serving. (It’s all about moderation, right..?) Maybe some day I’ll hop on the Starbucks train, but for now I will stick to my beloved energy drinks and pre workout. 

So what’s up with this coffee cake recipe?? And what the heck is a coffee cake? A coffee cake is a type of sweet, rich bread often topped with a streusel topping and served with coffee. So, a coffee cake does not actually have to contain any coffee! The best part about coffee cake is, that since it is a) a “bread” and b) best served with coffee, it is 100% acceptable to eat a slice (or two) for breakfast. 

The typical ingredients you will see in a coffee cake include but are not limited to: butter, sour cream, flour, sugar, full fat cream cheese and milk, more butter, more sugar. 

My healthy coffee cake recipe? 

Almond Flour

Greek Yogurt

Almond Milk

Protein Powder

neufchâtel cheese

Swerve and Truvia sweeteners

Nutrition Info for 1 slice Starbucks Coffee Cake:

390 calories

16g fat

57g carbs

31g sugar

5g protein

Nutrition Info for 1 Slice Be Fit Creations Coffee Cake:

182 calories

14.1g fat

11.5g carbs

5g sugar

6.6g protein

This was my first time baking with sugar substitutes like Swerve and Truvia and I couldn’t be happier with the results! This is the best coffee cake I have ever made, even including the full fat and full sugar recipes. You would never guess that this is actually healthy!!

So I bet you’re wondering by now.. how do I make this delicious coffee cake?! Let’s begin!!

Here’s what you will need:

(not pictured: Syntrax Matrix Protein and Coconut Flour)

First, preheat your oven to 350 degrees.

Mix together your dry ingredients –  2 cups almond flour, protein powder, baking soda, baking powder, and salt. Set aside.

Next, mix together greek yogurt, eggs, melted coconut oil, vanilla and brown sugar blend using hand-held or standing mixer (or a wooden spoon if you’re a badass). 

Add wet mixture to dry mixture and stir until combined. Gently stir in 1/4 cup mini chocolate chips. Mixture will be thick.

Add half of mixture into greased 9 inch springform pan. For the cream cheese filling, mix together 8 oz softened cream cheese, 1 egg white, and swerve sweetener. Spread mixture evenly on top of coffee cake batter. Add the remaining coffee cake batter on top (it may not cover the entire cream cheese layer, that is okay!)

For the streusel topping, combine Truvia brown sugar blend, cinnamon, almond flour and coconut flour. Fun fact: I actually meant to add coconut oil to the mixture but completely forgot! I baked it anyways, thinking it was ruined but it actually turned out perfect! Win-win because now you save on additional calories. Sprinkle the streusel mixture on top. You may add extra chocolate chips, if desired! 

Place in oven and bake for 25-30 minutes, until golden brown on top and center no longer jiggles. Once cool, cut into 16 slices. Coffee cake may be stored in fridge for up to one week! Serve with coffee, or in my case, a 24 oz can of Monster Zero. 

 

 

Gluten Free Chocolate Chip Coffee Cake
Serves 16
Low sugar, macro friendly, gluten free coffee cake!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 2 cups almond flour
  2. 1 scoop Syntrax Vanilla Matrix Protein
  3. 1 1/2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/2 tsp salt
  6. 2 eggs
  7. 1/4 cup vanilla greek yogurt
  8. 1/4 cup unsweetened almond milk
  9. 1/4 cup coconut oil, melted
  10. 1/4 cup Truvia brown sugar blend
  11. 1 tsp vanilla
  12. 1/4 cup dairy free mini chocolate chips
For the Filling
  1. 8 oz neufchâtel cheese
  2. 1 egg white
  3. 1/4 cup Swerve granulated sweetener
For the Topping
  1. 25g almond flour
  2. 25g coconut flour
  3. 1/4 cup Truvia Brown sugar blend
  4. 1/2 tsp cinnamon
Instructions
  1. Preheat your oven to 350 degrees.
  2. Mix together almond flour, protein powder, baking soda, baking powder, and salt. Set aside.
  3. Next, mix greek yogurt, eggs, melted coconut oil and brown sugar together using hand-held or standing mixer.
  4. Add wet mixture to dry mixture and stir until combined. Gently stir in 1/4 cup mini chocolate chips. Mixture will be thick.
  5. Add half of mixture into greased 9 inch springform pan.
  6. For the cream cheese filling, mix together 8 oz softened cream cheese, 1 egg white, and swerve sweetener.
  7. Spread mixture evenly on top of coffee cake batter. Add the remaining coffee cake batter on top.
  8. For the streusel topping, combine cinnamon, Truvia brown sugar blend, almond flour and coconut flour. Sprinkle the streusel mixture on top. You may add extra chocolate chips, if desired!
  9. Place in oven and bake for 25-30 minutes, until golden brown on top and center no longer jiggles.
  10. Once cool, cut into 16 slices. Cake may be stored in fridge for up to one week.
Notes
  1. Use code "syntraxcarissa" for 40% off all Syntrax Protein
  2. For dairy free version, omit the cream cheese filling
Makes 16 slices. Macros per slice
  1. 182 calories
  2. 14.1g fat
  3. 11.5g carbs
  4. 5g sugar
  5. 6.6g protein
Be Fit Creations http://befitcreations.com/

 

I actually made these biscuits when I first began creating healthy recipes (If you want to creep my Instagram all the way back to the Summer of 2014.. which I’m sure would take a hot minute). This time I took them up a notch by making a dairy free buttermilk that makes these biscuits even more flavorful and moist.

What I love about these biscuits is that they are great served by themselves or even more delicious with a spritz of low fat butter spray or your favorite jam or jelly. The main ingredients in these biscuits are sweet potato, whole grain oats, almond milk and coconut oil. These biscuits are a great option for anyone with lactose or gluten sensitivities, or simply anyone looking to try healthy and delicious recipes!

First, you will need about 1 1/4 large sweet potato. Peel and cube the sweet potato until you measure out 300 grams. 

Boil sweet potato for about 20 minutes, until soft.

Meanwhile, combine oat flour, salt and baking powder in large bowl. (Tip: Place whole grain oats in food processor to make oat flour). Cut in solid coconut oil using pastry blender or fork until mixture resembles coarse crumbs.

 

 

 

To make buttermilk, add 1/2 tbsp lemon juice to small bowl. Add in almond milk until you reach 1/2 cup. Stir and let sit for 5 minutes.

Once sweet potato is cool, mash and combine with honey and buttermilk.

 

 

 

Add sweet potato mixture to flour mixture and stir until combined. Roll out dough onto floured surface, about 1/2 inch thickness.

 

 

 

Using a biscuit cutter, cut dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 10-12 minutes.




 

 

 

Remove biscuits from oven and serve. These may be stored in airtight container for up to 5 days. These are best served warm!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sweet Potato Biscuits
Serves 16
Healthy biscuits packed with nutrients and flavor!
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Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Ingredients
  1. 300g raw sweet potato (about 1 1/4 large sweet potatoes)
  2. 1/2 cup unsweetened almond milk
  3. 1/2 tbsp lemon juice
  4. 360g oat flour (4.5 oats ground into flour)
  5. 1.5 tbsp honey
  6. 6 tbsp refined coconut oil
  7. 1 tbsp baking powder
  8. 1 tsp salt
Instructions
  1. Preheat oven to 425.
  2. Peel and cube 300 grams (about 1 1/4 large sweet potato) into 1 inch cubes.
  3. Boil for 20 minutes, until soft.
  4. Meanwhile, combine oat flour, baking powder and salt in large bowl. Cut in 6 tbsp coconut oil using fork or pastry blender until mixture resembles coarse meal.
  5. In a small bowl, mix 1/2 tbsp lemon juice and 1/2 cup almond milk and set aside for 5 minutes to create buttermilk.
  6. Mash sweet potato, buttermilk, and honey until combined then add to dry mixture.
  7. Turn dough onto floured surface and roll into a thickness of about 1/2 inch.
  8. Using a biscuit cutter, cut dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 10-12 minutes.
  9. Serve biscuits warm or at room temperature.
Notes
  1. Makes 16 biscuits.
Macros per Biscuit
  1. 152 calories
  2. 7g fat
  3. 20.6g carbs
  4. 3.1g protein
Be Fit Creations http://befitcreations.com/

 

 

Apple Cinnamon Protein Pancakes
Serves 1
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
For the pancakes
  1. 1 packet Apples and Cinnamon OatFit
  2. 1 scoop Syntrax Supplements vanilla protein
  3. 3 tbsp liquid egg whites
  4. 2 tbs vanilla greek yogurt
  5. 1/2 tsp baking powder
  6. Almond milk or Water
For the apple topping
  1. 1/2 small apple, peeled and chopped
  2. 1/4 tsp apple pie spice
  3. 1 tsp coconut sugar
  4. 1 tsp coconut oil
  5. 1 tbsp maple syrup (optional)
Instructions
  1. Preheat skillet to medium-high heat.
  2. For the pancakes, mix together dry ingredients first then stir in wet ingredients.
  3. Add almond milk or water to reach desired consistency.
  4. Pour pancake batter onto greased skillet in small circles. Cook about 2 minutes until bubbles form.
  5. Use a spatula to flip the pancakes and cook another 1-2 minutes. Set pancakes aside.
  6. Add apple topping ingredients to a medium sauce pan.
  7. Stir over medium heat 3-5 minutes until apples are very tender.
  8. Serve apple topping over warm pancakes. Top with maple syrup, if desired.
Notes
  1. Makes 3-5 small pancakes. Macros for ENTIRE recipe: 394 calories | 45 carbs | 9 fat | 34 protein
Be Fit Creations http://befitcreations.com/
Be Fit Creations