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.
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!
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!
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!
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.
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.
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??
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!!
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: