Protein Sundae Cupcakes

by , on
Aug 28, 2018
in
Uncategorized

Ice cream sundae cupcakes?! YES!!

 

What I love about these cupcakes is it is a perfect way to improve your cupcake game if you don’t necessarily have the cupcake decorating skills of someone on Cupcake Wars! Simply pipe on some frosting, drizzle with chocolate and add toppings! 

 

The cupcake itself is a simple, vanilla cupcake healthified with added protein, whole wheat flour, applesauce, and swerve granulated sweetener. The buttercream frosting is lightened up using fat free cream cheese, swerve confectioner’s sweetener and protein powder! I always use Syntrax matrix protein for baking because it combines whey protein with casein protein and egg albumin to keep baked goods becoming too dense or hard like most whey proteins do. 

 

Each cupcake packs 6 grams of protein with less than 3 grams sugar.  

 

 

Print Recipe
Protein Sundae Cupcakes
Healthy, delicious cupcakes topped with your favorite sundae toppings!
Prep Time 20 minutes
Cook Time 15 minutes
Servings
cupcakes
Ingredients
Chocolate Ganache
optional toppings
Prep Time 20 minutes
Cook Time 15 minutes
Servings
cupcakes
Ingredients
Chocolate Ganache
optional toppings
Instructions
  1. Preheat oven to 350 degrees. For the cupcakes, combine all dry ingredients in large bowl. In a separate bowl, mix together coconut oil, eggs, applesauce and vanilla. Add wet ingredients to dry and mix until thoroughly combined. Bake cupcakes for 12-15 minutes, until edges are golden. Cool on wire rack. Meanwhile, mix together frosting ingredients with handheld or standing mixer. Fill piping bag with frosting and frost cupcakes as desired. Place cupcakes in freezer for 15-20 minutes to prevent frosting from melting when pouring on ganache. Mix together ganache ingredients. Gently spread on top of frosted cupcakes then sprinkle with additional toppings, if desired. Store cupcakes in airtight container for 3-4 days.
Recipe Notes

Makes 15 cupcakes. Macros per cupcake:

157 calories

10g carbs

11g fat

6g protein

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

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