Several things about this cake:

It’s sugar free. (Yep, thanks to Swerve!!)

It’s gluten free (thanks to Bob’s Red Mill)

This frosting is the best. 

It’s packed with sprinkles because decorating cakes is hard. (Sprinkles are not sugar free… but sprinkle calories don’t count, right?)

Dark Chocolate > Milk chocolate. Always and forever.

 

 

Sugar Free Chocolate Cake
Serves 12
Sugar Free and Gluten Free rich chocolatey cake
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 cups (248g) gluten free flour blend
  2. 2 cups (384g) Swerve Granulated sweetener
  3. 1 cup (80g) Hershey's special dark cocoa powder
  4. 2 tsp baking soda
  5. 1 tsp baking powder
  6. 1 tsp salt
  7. 3 large eggs
  8. 1 cup (240 mL) buttermilk*
  9. 1 cup (240 mL) warm water
  10. 75g coconut oil, melted
  11. 2 tsp vanilla extract
Frosting
  1. 6 tbsp (84g) butter, softened
  2. 2 oz fat free cream cheese, softened
  3. 30g hershey's special dark cocoa powder
  4. 1 tsp vanilla
  5. 2 cups (288g) swerve confectioner's sweetener
  6. 1 tbsp (15 mL) unsweetened almond milk
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare two 9 inch cakes pans by spreading with butter and powdering with flour.
  3. Mix together flour, sweetener, cocoa, baking soda, baking powder and salt in large bowl. Next, add eggs, buttermilk, water, coconut oil, and vanilla. Mix together on medium speed until smooth.
  4. Pour batter evenly into two cake pans.
  5. Bake for 25-30 minutes, until toothpick comes out clean.
  6. Allow cake to cool completely before removing from pans.
To assemble
  1. Mix together all frosting ingredients in medium bowl until smooth. Place one half of cake on serving platter and spread with frosting. Place second half of cake on top and frost entire cake, including the sides.
  2. Optional: Decorate with sprinkles.
Notes
  1. *For buttermilk, add 1 tbsp vinegar to liquid measuring cup. Add almond milk until liquid reaches 1 cup. Stir and set aside for 5 minutes before adding to cake batter.
Cut into 12 slices. Macros per slice
  1. 219 calories
  2. 22g carbs
  3. 14g fat
  4. 5g protein
Be Fit Creations http://befitcreations.com/

Combining so many wonderful things into the most perfect blondie: white chocolate, caramel filling, and a brown sugar protein crumble topping! Gluten free, reduced sugar, and added protein to make these mouthwatering blondies a guilt free treat! 

White Chocolate Caramel Snickerdoodle Blondies
Serves 16
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Base
  1. 100g gluten free flour
  2. 1/2 scoop syntrax matrix protein
  3. 1/2 tsp salt
  4. 3/4 tsp baking powder
  5. 1 tsp cinnamon
  6. 1/2 cup truvia brown sugar blend
  7. 1 1/2 cup (168g) coconut oil, melted
  8. 3 eggs
  9. 2 tsp vanilla
  10. 2 tbsp white chocolate chips
Caramel Filling
  1. 1/2 cup sugar free caramel sauce
  2. 1/2 tsp salt
  3. 1/2 scoop vanilla matrix protein
Crumble Topping
  1. 3 tbsp truvia brown sugar blend
  2. 3 tbsp coconut oil, melted
  3. 1 scoop syntrax vanilla matrix protein
  4. 2 tsp cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together coconut oil, brown sugar blend, and eggs in medium sized bowl. Combine dry ingredients then incorporate into wet mixture and mix until smooth. Stir in 2 tbsp white chocolate chips.
  3. Pour half of batter into bottom of greased 8x8 pan.
  4. Mix together caramel filling then spread on top of batter. Pour remaining batter over top of caramel mixture.
  5. Mix together topping ingredients in small bowl and sprinkle on top of mixture.
  6. Place in oven and bake for 20-25 minutes, until center no longer jiggles.
  7. Cool completely before cutting into 16 squares.
Makes 16 squares. Macros per square
  1. 201 calories
  2. 15g carbs
  3. 15g fat
  4. 4g protein
Be Fit Creations http://befitcreations.com/

 

 

Who says you have to wait until it’s your birthday to eat cookie cake? My dog is turning 8 this week which means I have the perfect excuse to eat cookie cake every day during his birthday week.

I actually made TWO funfetti cookie cakes because the first one wasn’t “pretty” enough. #Discriminatecakenotpeople. The second one, however, was perfect both in appearance and taste. I topped it with a protein chocolate cake batter frosting for the finishing touch.

 

Made with gluten free flour, sugar free pudding mix, and protein powder – this cookie cake is perfectly acceptable to eat any day of the year – whether it’s your birthday, your dog’s birthday, or your kindergarten teacher’s birthday. Every day is a day to celebrate!

Gluten Free Funfetti Cookie Cake
Serves 12
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Cookie Cake Base
  1. 130g gluten free flour
  2. 16g sugar free white chocolate pudding mix
  3. 1/2 scoop Syntrax vanilla Matrix protein
  4. 1 tsp baking Soda
  5. 1/4 tsp salt
  6. 24g swerve granulated sweetener
  7. 24g brown sugar
  8. 1 egg
  9. 1/2 cup (120g) coconut oil or butter, melted
  10. 1 tsp vanilla
  11. 1/4 cup white chocolate chips
  12. 2 tbsp sprinkles
  13. Frosting
  14. 2 oz nonfat Vanilla Greek yogurt
  15. 2 oz fat free cream cheese
  16. 1 oz light cool whip
  17. 1 scoop @officialsyntrax vanilla Matrix protein
  18. 15g gluten free cake mix
  19. 1 tbsp cocoa powder
  20. 2 tbsp sprinkles
Directions
  1. Preheat oven to 350 degrees. Mix all dry ingredients together in large bowl. Mix together wet ingredients then combine with dry. Stir in sprinkles and white chocolate chips. Spread mixture into greased 9 inch pie pan. Place pan in oven for 15-20 minutes. Remove when edges are golden. Mix together frosting ingredients and place inside piping or ziploc bag. Frost the cake as desired. Cut into 12 equal slices. Store in airtight container in fridge for up to 1 week.
Macros per slice (1/12 of cake)
  1. 192 calories
  2. 17g carbs
  3. 11g fat
  4. 5g protein
Be Fit Creations http://befitcreations.com/

Living in the Midwest my entire life; I have learned two things: 1. Apparently we invented the word “ope” and 2. Always have a winter coat, pair of shorts, flip flops, umbrella and ice scraper in your car because you never know what the weather will be like on any given day.

I was feeling “springy” when I made this blueberry cheesecake because of the beautiful 60 degree day we were having. Today? Back to snow flurries. Regardless of the weather, this blueberry cheesecake is the perfect way to brighten even the darkest of days.

No sugar added, and packing 15g protein per slice. this is the perfect “indulgent” dessert that you don’t have to feel guilty about!

Blueberry Protein Cheesecake
Serves 12
high protein blueberry cheesecake with no sugar added
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Crust
  1. 160g graham crackers
  2. 1 scoop syntrax matrix vanilla protein
  3. 2 tbsp coconut oil
  4. 3 tbsp unsweetened almond milk
Cheesecake Layer
  1. 9 oz fat free cream cheese, softened
  2. 300g dannon light and fit vanilla greek yogurt
  3. 2 eggs
  4. 2 tsp vanilla
  5. 1/2 cup unsweetened almond milk
  6. 2 scoops syntrax matrix vanilla protein
  7. 1/2 package sugar free cheesecake pudding mix
  8. 200g blueberries, pureed and strained
Greek Yogurt Layer
  1. 330g dannon light and fit vanilla greek yogurt
  2. 1/2 package sugar free cheesecake pudding mix
Blueberry Topping
  1. 1 cup blueberries
  2. 1 tsp lemon juice
  3. 1/3 cup water
  4. 1/3 cup swerve granulated sweetener
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine crust ingredients in food processor and blend until smooth. Press onto bottom of 9 inch springform pan and bake for 5 minutes.
  3. Meanwhile, combine all cheesecake ingredients except for the blueberries. Puree blueberries in food processor then strain any seeds before adding to cheesecake batter.
  4. Bake cheesecake for 45-60 minutes, until center is set. Cool completely.
  5. Mix together greek yogurt and pudding mix and spread on top of cheesecake.
  6. In a small saucepan, combine blueberries, swerve sweetener, water and lemon juice. Bring to a boil then simmer for 8-10 minutes, until mixture starts to thicken. Cool before pouring on top of cheesecake. Cut into 12 slices and serve. Store in fridge for up to 5 days.
Macros per slice (1/12 of cake)
  1. 191 calories
  2. 21g carbs
  3. 4.6g fat
  4. 15g protein
Be Fit Creations http://befitcreations.com/

 

A few weeks ago I caught myself complaining that, “I spend so much time baking that I have no time to actually meal prep!” The obvious solution?? Start creating your own meal prep recipes! Win win for everyone! 

If you’re tired of eating bland and boring meals out of tupperware, you are in luck! I could honestly eat this beef stroganoff every single day and not be the slightest bit mad. This pairs perfectly with pasta, rice, cauliflower rice, or just a spoon! I paired mine with Bellabondonza’s high protein, low carb pasta for an easy, filling, and insanely delicious lunch that I am already looking forward to for tomorrow!

 

These are the ingredients you will need:

16 oz 96% lean ground beef

100g chopped onions

8 oz mushrooms

1/2 tsp minced garlic

3 tbsp gluten free or white flour ( I have tested both, and they both work equally as well)

2 cups beef broth (I used 2 tsp beef powder + 2 cups water)

2 tsp worcestershire sauce

Trader Joe’s garlic salt to taste (or salt and pepper)

3/4 cup plain nonfat greek yogurt

2 tbsp fresh parsley

To begin, add mushrooms, onion and minced garlic to skillet on medium high heat. Cook until onions are translucent. Remove from skillet and set aside.

Add ground beef to skillet and cook until pink no longer remains. Drain excess fat.

Stir in 3 tbsp flour. Add in beef broth, worcestershire sauce + garlic salt or salt and pepper to taste. Bring to a boil then simmer for 10 minutes, until mixture starts to thicken. After 8 minutes, add in onions and mushrooms and continue to stir until thoroughly heated.

Remove pan from heat and stir in greek yogurt. Top with fresh parsley, if desired.

Divide into 4 equal servings. Serve fresh over noodles, rice or potatoes, or store in fridge for up to 5 days.

Healthy Beef Stroganoff
Serves 4
low fat, high protein, gluten free beef stroganoff
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 16 oz 96% lean ground beef
  2. 100g chopped onions
  3. 8 oz mushrooms
  4. 1/2 tsp minced garlic
  5. 3 tbsp gluten free or white flour
  6. 2 cups beef broth
  7. 2 tsp worcestershire sauce
  8. Trader Joe’s garlic salt (or salt and pepper) to taste
  9. 3/4 cup plain nonfat greek yogurt
  10. 2 tbsp fresh parsley
Instructions
  1. Add mushrooms, onion and minced garlic to skillet on medium high heat. cook until onions are translucent. Remove from skillet and set aside.
  2. Add ground beef to skillet and cook until pink no longer remains. Drain fat then stir in 3 tbsp flour. Add in beef broth, worcestershire sauce + garlic salt or salt and pepper to taste. Bring to a boil then simmer for 10 minute, until mixture starts to thicken. After 8 minutes, add in onions and mushrooms and continue to stir until thoroughly heated.
  3. Remove pan from heat and stir in greek yogurt. Top with fresh parsley, if desired.
  4. Divide into 4 equal servings. Serve fresh over noodles, rice or potatoes, or store in fridge for up to 5 days.
Macros per serving
  1. 237 calories
  2. 10g carbs
  3. 6.5g fat
  4. 32g protein
Be Fit Creations http://befitcreations.com/

 

I experienced a first in my baking career while making these. I failed not once, not twice, but FOUR times before I finally was happy with the marshmallow filling. “Regular” marshmallows, in case you didn’t know, are about 99% pure sugar combined with gelatin. Finding a way to make these somehow healthier proved to be one of the biggest challenge I have faced yet.

For my first attempt, I attempted to make “AquaFaba” which is apparently some hippie way of using chickpea water to make fake marshmallow cream. Newsflash: it tastes as bad as it sounds. Being open minded, I gave it a try and was completely disgusted. Into the trash it went.

For my second attempt, I melted down Dandie’s (a surprisingly delicious vegan marshmallow) with coconut oil. The marshmallows and coconut oil did not mix well at all. Instead, I ended up with a greasy blob of melted goo. Second batch into the trash.

Angry with my first two attempts, I tried again the second day with brand new ideas. The 3rd and 4th attempts I combined an egg white meringue, calorie free sweetener, and unflavored gelatin. The results were abhorrent and they were immediately tossed in the trash.

DAY THREE, I decided to stick with something I was more comfortable with. A sugar free vegan buttercream with marshmallow flavoring using Torani’s toasted marshmallow sugar free syrup. This fluffy marshmallow cream is the perfect balance to the rich chocolate and crispy, graham cookies. If you are still reading this, I just wanted you to know the extend I went to in order to make these cookies. I refuse to deliver a recipe that is less than perfect!!

These cookies are both vegan and gluten free and made with significantly less sugar than the Girl Scout cookies bought in a box. The cookies themselves have that familiar graham cracker taste that we all know and love made with with honey and cinnamon. Combined with the rich chocolate and sweet marshmallow buttercream, these create the ultimate cookie to satisfy even the strongest of cravings.

 

Healthy Girl Scout S'mores Cookies
Serves 26
Gluten Free, Vegan Girl Scout S'mores Cookies
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Cookie ingredients
  1. 1 tbsp flaxseed + 2.5 tbsp water
  2. 1/2 cup coconut oil, melted
  3. 1 tbsp honey
  4. 75g swerve granulated sweetener
  5. 75g light brown sugar
  6. 220g King Arthur gluten free flour
  7. 1/4 tsp baking soda
  8. 1/4 tsp salt
  9. 1 tsp cinnamon
Chocolate Layer
  1. 1 cup Enjoy Life foods dark chocolate chips
  2. 1 tbsp coconut oil
Marshmallow Buttercream Layer
  1. 1/2 cup earth balance buttery spread, softened
  2. 2 tsp sugar free toasted marshmallow syrup
  3. 1 tsp vanilla extract
  4. 1 2/3 cup swerve confectioner’s sweetener
Directions
  1. Begin by mixing together 1 tbsp flaxseed + 2.5 tbsp water. Rest for 5 minutes before combining with melted coconut oil and sugars. Mix together all dry ingredients in a separate bowl before mixing with wet ingredients.
  2. Roll dough onto floured surface until 1/8 inch thick. Use a cookie cutter or small lid to cut into circles. Place cookies onto parchment or silicone baking mat lined baking sheet and place in freezer for 5-10 minutes to prevent cookies from spreading.
  3. Bake cookies for 8-10 minutes, until golden brown. Cool for 2 minutes before transferring to wire rack to cool completely.
  4. In a double boiler or microwave, melt together chocolate and coconut oil. Spread small spoonful onto half of the cookies.
  5. Mix together marshmallow buttercream ingredients with mixer until smooth. Spread small spoonful onto other half of cookies. Place one marshmallow cookie on top of one chocolate cookie.
  6. Optional: Pour remaining chocolate into ziploc bag and cut the tip off. Drizzle cookies with chocolate.
  7. Store in fridge for up to 5 days, or freezer for longer.
Notes
  1. Makes 26 sandwich cookies
Macros per sandwich cookie
  1. 155 calories
  2. 15g carbs
  3. 11g fat
  4. 1g protein
Be Fit Creations http://befitcreations.com/

Girl Scout Cookie season is right around the corner and if you’re anything like me, you know that buying a few boxes can be a slippery slope because let’s be honest… how many times have we looked down and unknowingly eaten an entire sleeve??

Luckily, I have made a healthier version of FIVE different types of girl scout cookies. We will kick off this series by starting with the infamous thin mints!!

These cookies are made with King Arthur’s gluten free flour, protein, coconut oil, and sweetened with Swerve for a low sugar and macro friendly treat. These can even be completely sugar free by using sugar free chocolate!

Since these cookies are made with coconut oil and not butter, you will make these slightly different than you would if you were making traditional shortbread style cookies. To begin, you will melt the coconut oil completely, then mix with all dry ingredients until you form a dough.

 

Roll out dough onto floured surface and cut into circles. *Tip: if you do not have the right size cookie cutter, simply look around your kitchen for various sized lids! I used the lid of a seasoning container and this was the perfect size for me. 

 

After cutting the dough into circles, place on baking sheet and spread evenly. I prefer to use a silicone baking mat as this ensures the cookies will bake evenly. After this step, it is very important that you now PLACE THIS SHEET IN THE FREEZER!!

I repeat, PLACE THE COOKIE SHEET IN THE FREEZER!

This will prevent the cookies from spreading as they bake. It doesn’t take long, about 5 minutes will do.

Once cookies are nice and frozen, Place sheet in oven at 350 for 8-10 minutes. 

Allow cookies to cool for 2 minutes before transferring to wire rack to cool completely.

In a double boiler, melt together 1/2 cup chocolate chips, 1/8 tsp peppermint extract and 1/2 tbsp coconut oil. 

Carefully dip each cookie into the chocolate, using a fork to spread evenly over entire cookie.

Place cookies onto wire rack and chill once all cookies have been dipped.

Store in fridge for up to one week. These taste great frozen as well!

 

makes 25 cookies.

macros per cookie:

83 calories

6.6g carbs

6g fat

1g protein 

 

Gluten Free Thin Mints
Serves 24
Gluten Free, low sugar Thin Mints that taste like the real thing!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1/2 cup + 2 tbsp (100g) gluten free flour
  2. 1/2 scoop Syntrax chocolate Matrix protein
  3. 1/4 cup (24g) dutch cocoa powder
  4. 6 tbsp (54g) swerve confectioner's sweetener
  5. 1/4 tsp salt
  6. 1/4 tsp baking powder
  7. 1/4 tsp peppermint extract
  8. 1/2 cup (112g) coconut oil, melted
Coating
  1. 1/2 cup dark chocolate
  2. 1/2 tbsp coconut oil
  3. 1/8 tsp peppermint extract
Instructions
  1. To begin, you will melt the coconut oil completely, then mix with all dry ingredients until you form a dough.
  2. Roll out dough onto floured surface and cut into circles. *Tip: if you do not have the right size cookie cutter, simply look around your kitchen for various sized lids!
  3. Place cookies onto parchment or silicone mat lined baking sheet and place in freezer for 5 minutes.
  4. Bake cookies at 350 for 8-10 minutes.
  5. Allow cookies to cool for 2 minutes before transferring to wire rack to cool completely.
  6. In a double boiler or microwave, melt together chocolate, coconut oil and peppermint extract.
  7. Using a fork, gently dip each cookie into chocolate mixture and coat thoroughly.
  8. Return cookies to wire rack. Once all cookies have been dipped, place in fridge to harden chocolate completely.
  9. Store in fridge for up to one week.
Notes
  1. No cookie cutters? Use a lid that you find in your kitchen!
  2. *Freeze cookies before baking as this will prevent cookies from spreading.
  3. Use code "syntraxcarissa" for 40% off all syntrax protein at si03.com
Be Fit Creations http://befitcreations.com/
Be Fit Creations