Gluten Free Raspberry Cream Cheese Coffee Cake

by , on
Apr 23, 2018


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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

I’d like to start this post by giving a shoutout to the inventor of cake pops. Combining cake with frosting then dipping in chocolate? So obvious yet so incredibly genius. At only 80 calories per pop, these are the perfect indulgence when you want “just a bite”. Share with your friends, or keep in the freezer for chocolate emergencies.

Red Velvet Protein Cake Pops
Serves 48
gluten free red velvet cake pops
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For the Cake
  1. 200g gluten free flour
  2. 2 scoops vanilla protein
  3. 1 tsp baking soda
  4. 1/2 tsp salt
  5. 1/2 cup ghee or coconut oil
  6. 1 1/2 cup swerve granulated sweetener
  7. 2 eggs
  8. 2 tsp vanilla
  9. 1 cup buttermilk (see note below)
  10. 1 tsp vinegar
  11. 2 tbsp cocoa powder
  12. 2 tbsp red food coloring
For the Frosting
  1. 8 tbsp fat free cream cheese
  2. 1/4 cup nonfat vanilla greek yogurt
  3. 1/2 cup unsweetened almond milk
  4. 1 scoop vanilla protein
  5. 2 tbsp swerve granulated sweetener
For the Chocolate Coating
  1. 1 cup dark chocolate chips
  2. 1 tbsp coconut oil
  3. optional: sprinkles
Instructions
  1. Preheat oven to 350 degrees and prepare two 9 inch cake pans with cooking spray.
  2. Cream together ghee or coconut oil, sweetener and eggs in large bowl and blend until smooth. Add vanilla.
  3. Combine all dry ingredients together in separate bowl.
  4. Alternating in 2 batches each, add dry ingredients and buttermilk to wet mixture. Add vinegar in the last batch and mix until blended.
  5. Optional: divide batter into two. In half of the batter, mix in red food coloring and cocoa powder. Pour red batter into one pan and white batter into separate pan. Bake for 20-25 minutes, until toothpick comes out clean.
  6. While cake is cooling, mix together frosting ingredients in small bowl. Once cake is cool, crumble cake and mix with frosting (divide frosting mixture into two to keep colors separate).
  7. Take a small spoonful of red cake and white cake and roll into ball to create a marbled effect. Roll until all cake has been formed into balls. Place balls in freezer to firm for about 10-15 minutes.
  8. Melt chocolate and coconut oil in a double boiler or microwave. Dip a lollipop stick about 1/2 inch into the coating, then insert into center of cake balls (about halfway through). Dip the cake balls into the chocolate until completely covered. Allow excess chocolate to drip off before decorating with sprinkles and placing upright into a styrofoam block (or in my case, play dough). Allow cake balls to harden completely in freezer or fridge before serving. Store in fridge for up to one week.
Notes
  1. For the buttermilk, add 1 tbsp lemon juice to measuring cup. Fill with almond milk until it reaches the 1 cup line. Set aside for 5 minutes before adding to cake batter.
  2. Makes 48 cake pops.
Macros per cake pop
  1. 80 calories
  2. 6.9g carbs
  3. 5g fat
  4. 3g protein
Be Fit Creations http://befitcreations.com/

 

Do you remember the first time you ever piped frosting onto cupcakes??

Maybe not, but I certainly do! That’s because the first time I ever piped frosting was today! (Can I even call myself a true baker??)

I have been baking for as long as I remember, but aesthetics were never a concern of mine. As much as I love to bake new creations, I guess I have never had the patience to delicately frost a cake or cupcakes. If we’re being completely honest, I barely have enough patience to actually let anything I make cool from the oven!

Wanting to expand my expertise, I bought a cheap piping bag set from Michael’s for less than $10. After watching 30 seconds of a youtube video explaining how to pipe frosting (can you tell I’m impatient yet?) I decided to dive in. Surprisingly, this was easier than I expected! I probably won’t win any cake decorating awards, but for me this was a huge milestone.  The frosting I used is made from greek yogurt and sugar free pudding mix (a tip I learned from Amy’s Healthy Baking). 

And these cupcakes?? We should probably talk about these cupcakes because they are TO DIE FOR!! If you’ve never had a cupcake stuffed with a cookie dough center, you clearly haven’t lived life to its full potential. 

The cookie dough itself is packed with protein, fiber, and no added sugar. Combined with a healthy chocolate cupcake and you now have the best of both worlds!

To make the cupcakes, first you will start with the cookie dough filling. Mix all ingredients together and form into 1 inch balls, making approximately 18. The butter extract is optional, but adds that authentic cookie dough flavor without the actual butter. Place balls onto parchment lined baking sheet and set in freezer.

 

 

After forming the balls, mix together cupcake ingredients, combining dry and wet ingredients separately before mixing together. Line two muffin tins with 18 cupcake liners and fill each liner halfway full. Place in oven and set timer for 16 minutes.

After 8 minutes, remove pans from oven. Place cookie dough ball into each cupcake and gently press down. The cookie dough may stick out slightly and thats okay! You’ll be frosting these babies anyway.

Return pans to oven and baking for the remaining 8 minutes, until cooked through. Remove from oven and let cool completely before frosting.

Mix together frosting ingredients and place inside piping or ziploc bag. Frost cupcakes as desired.

Store cupcakes in airtight container in fridge for up to 5 days (even though they won’t last that long).

 

Protein Cookie Dough Cupcakes
Serves 18
Protein packed cookie dough cupcakes to cure your sweet tooth without the guilt!
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Prep Time
20 min
Cook Time
16 min
Total Time
36 min
Prep Time
20 min
Cook Time
16 min
Total Time
36 min
Cookie Dough Ingredients
  1. 1 3/4 cup oats ground into flour
  2. 2 scoops Syntrax vanilla matrix protein
  3. 4 tbsp PBfit
  4. 1/2 cup unsweetened almond milk
  5. 4 tbsp peanut butter
  6. 2 tbsp flaxseed
  7. 1 tsp stevia or swerve sweetener
  8. 1/2 tsp salt
  9. 1 tsp vanilla extract
  10. 1/2 tsp butter extract (optional)
  11. 1/4 cup dark or semisweet chocolate chips
Cupcake Ingredients
  1. 170g whole wheat pastry flour
  2. 1 scoop syntrax chocolate matrix protein
  3. 1 1/2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/2 tsp salt
  6. 1/2 cup swerve granulated sweetener
  7. 1/2 cup unsweetened cocoa powder
  8. 4 tbsp coconut oil, melted
  9. 2 eggs
  10. 1/4 cup nonfat vanilla greek yogurt
  11. 1/2 cup unsweetened almond milk
  12. 1 tsp vanilla
Frosting Ingredients
  1. 2 cups nonfat vanilla greek yogurt
  2. 2 tbsp PBfit
  3. 2 tbsp unsweetened cocoa powder
  4. 1/2 package chocolate sugar free pudding mix
  5. 1 tsp stevia or swerve sweetener
  6. 1 tsp vanilla
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine all cookie dough ingredients together in small bowl. Gently stir in chocolate chips then form into 1 inch balls (should make about 18 balls). Place on parchment lined baking sheet and set in freezer.
  3. For the cupcakes, combine all dry ingredients in medium sized bowl. In a separate bowl, combine all wet ingredients. Gently stir in dry ingredients until thoroughly combined.
  4. Line two muffin tins with 18 paper or silicone liners. Fill each liner half way full with batter. Place in oven and set timer for 16 minutes.
  5. After 8 minutes, remove pans from oven. Place cookie dough ball into each cupcake and gently press down. Return pans to oven and baking for the remaining 8 minutes, until cooked through.
  6. Remove from oven and let cool completely before frosting.
  7. Mix together frosting ingredients and place inside piping or ziploc bag. Frost cupcakes as desired.
  8. Store cupcakes in airtight container in fridge for up to 5 days.
Makes 18 cupcakes. Macros per cupcake
  1. 192 calories
  2. 8.5g fat
  3. 19.9g carbs
  4. 11g protein
  5. All syntrax protein 40% off with code "syntraxcarissa"
Be Fit Creations http://befitcreations.com/

 

by , on
Jan 19, 2018

What is better than cake? 

A cake poked with holes, of course.

Wait, what?!

YES! Poke a cake with holes, add a delicious filling (or two), and now you have a moist and gooey cake infused with flavor in every bite. 

Since the grocery stores are now bombarded with Valentine’s galore, I decided I was in the mood for something “red” and strawberries were instantly my go-to choice. I have always been intrigued by the idea of making a healthy poke cake, so I knew instantly that I would be making a strawberry poke cake. And how to make a strawberry poke cake even better?! Add some white chocolate of course!

A poke cake is fairly simple to make; only requiring a few extra steps once it has finished baking (aka poking, which is the fun part).

I made a simple low fat white cake using whole wheat pastry flour, protein powder, coconut oil, greek yogurt, almond milk and egg whites. To replace the sugar, I used Swerve’s granulated sweetener (bakes just like regular sugar). After the batter was mixed, I sprinkled in 1/4 cup white chocolate chips. Typically whole wheat flour can produce dry baked goods but by using greek yogurt and infusing this cake with not one but TWO delicious fillings, this cake is anything but dry! Bake in greased 9 inch springform pan for 20-25 minutes.

 

 

After removing the cake from the oven, immediately poke the cake with holes using the end of a wooden spoon. Poke as many holes as your heart desires! 

Mix together white chocolate pudding filling and pour on top of warm cake. Set aside and mix together pureed strawberries, swerve sweetener, lemon juice, and vanilla in a sauce pan. Bring to a boil then simmer for 5-10 minutes. Remove from heat and let cool for 10 minutes. Once cool, pour strawberry filling on top of pudding filling. 

For the frosting, mix together cool whip, cream cheese, pudding mix and protein powder. Spread evenly on top of cake. Garnish with strawberries, if desired. 

Cut into 16 slices. Macros per slice:

140 calories

5.1g fat

18g carbs

5.9g protein

 

Print Recipe
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together dry ingredients and set aside.
  3. In large bowl, combine coconut oil, egg whites, sweetener, greek yogurt, almond milk, vanilla and lemon juice.
  4. Add dry ingredients to wet ingredients and stir until combined. Gently mix in white chocolate chips.
  5. Pour batter into greased 9 inch springform pan and bake for 20-25 minutes.
  6. Remove from oven and poke holes in cake using end of wooden spoon.
  7. Mix together white chocolate pudding filling and pour on top of warm cake.
  8. Set aside and mix together pureed strawberries, swerve sweetener, lemon juice, and vanilla in a sauce pan. Bring to a boil then simmer for 5-10 minutes. Remove from heat and let cool for 10 minutes.
  9. Once cool, pour strawberry filling on top of pudding filling.
  10. For the frosting, mix together cool whip, cream cheese, pudding mix and protein powder. Spread evenly on top of cake.
  11. Garnish with strawberries, if desired.

What is better than cake? 

A cake poked with holes, of course.

Wait, what?!

YES! Poke a cake with holes, add a delicious filling (or two), and now you have a moist and gooey cake infused with flavor in every bite. 

Since the grocery stores are now bombarded with Valentine’s galore, I decided I was in the mood for something “red” and strawberries were instantly my go-to choice. I have always been intrigued by the idea of making a healthy poke cake, so I knew instantly that I would be making a strawberry poke cake. And how to make a strawberry poke cake even better?! Add some white chocolate of course!

A poke cake is fairly simple to make; only requiring a few extra steps once it has finished baking (aka poking, which is the fun part).

I made a simple low fat white cake using whole wheat pastry flour, protein powder, coconut oil, greek yogurt, almond milk and egg whites. To replace the sugar, I used Swerve’s granulated sweetener (bakes just like regular sugar). After the batter was mixed, I sprinkled in 1/4 cup white chocolate chips. Typically whole wheat flour can produce dry baked goods but by using greek yogurt and infusing this cake with not one but TWO delicious fillings, this cake is anything but dry! Bake in greased 9 inch springform pan for 20-25 minutes.

 

 

After removing the cake from the oven, immediately poke the cake with holes using the end of a wooden spoon. Poke as many holes as your heart desires! 

Mix together white chocolate pudding filling and pour on top of warm cake. Set aside and mix together pureed strawberries, swerve sweetener, lemon juice, and vanilla in a sauce pan. Bring to a boil then simmer for 5-10 minutes. Remove from heat and let cool for 10 minutes. Once cool, pour strawberry filling on top of pudding filling. 

For the frosting, mix together cool whip, cream cheese, pudding mix and protein powder. Spread evenly on top of cake. Garnish with strawberries, if desired. 

Cut into 16 slices. Macros per slice:

140 calories

5.1g fat

18g carbs

5.9g protein

White Chocolate Strawberry Protein Poke Cake
Serves 16
Low fat, high protein White Chocolate Strawberry Poke Cake bursting with flavor in every bite!
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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
For the cake
  1. 2 cups whole wheat pastry flour
  2. 1 scoop Syntrax matrix vanilla protein
  3. 1 1/2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/2 tsp salt
  6. 4 tbsp coconut oil, melted
  7. 1/2 cup swerve sweetener
  8. 2 egg whites
  9. 1 tsp vanilla
  10. 1/4 cup nonfat vanilla greek yogurt
  11. 1/4 cup unsweetened almond milk
  12. 1/4 cup lemon juice
  13. 1/4 cup white chocolate chips
White chocolate pudding filling
  1. 1 cup unsweetened almond milk
  2. 1/2 package sugar free white chocolate pudding mix
  3. 1/2 scoop syntrax matrix vanilla protein
strawberry filling
  1. 1 cup strawberries, pureed
  2. 1/4 cup swerve sweetener
  3. 1/4 tsp lemon juice
  4. 1/4 tsp vanilla
frosting
  1. 4 oz fat free cream cheese, softened
  2. 6 oz cool whip
  3. 1/2 package sugar free white chocolate pudding mix
  4. 1/2 scoop vanilla matrix protein
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together dry ingredients and set aside. In large bowl, combine coconut oil, egg whites, sweetener, greek yogurt, almond milk, vanilla and lemon juice. Add dry ingredients to wet ingredients and stir until combined. Gently mix in white chocolate chips.
  3. Pour batter into greased 9 inch springform pan and bake for 20-25 minutes.
  4. Remove from oven and poke holes in cake using end of wooden spoon.
  5. Mix together white chocolate pudding filling and pour on top of warm cake.
  6. Set aside and mix together pureed strawberries, swerve sweetener, lemon juice, and vanilla in a sauce pan. Bring to a boil then simmer for 5-10 minutes. Remove from heat and let cool for 10 minutes.
  7. Once cool, pour strawberry filling on top of pudding filling.
  8. For the frosting, mix together cool whip, cream cheese, pudding mix and protein powder.
  9. Spread evenly on top of cake.
  10. Garnish with strawberries, if desired.
Notes
  1. Store in fridge for up to 5 days.
  2. All syntrax protein 40% off at syntax.com with code "syntraxcarissa"
Serves 16. Macros per serving
  1. 140 calories
  2. 5.1g fat
  3. 18g carbs
  4. 5.9g 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/

Be Fit Creations