Vegan Brookies

by , on
Sep 5, 2018
in
Uncategorized

 

 

I handed out these cookies at my gym and everyone RAVED about them… I even “purposely” forgot to mention that they were vegan and secretly healthy too! Who knew a vegan cookie could taste better than a “regular” cookie?

These cookies are great to make if you have certain dietary restrictions as a simple ingredient swap can easily fit your needs! Follow the recipe below if you prefer gluten free, dairy free, and low sugar cookies! 

Don’t care if it’s gluten or dairy free? Feel free to swap the gluten free flour for all purpose flour and the vegan butter/sweetener for regular butter and sugar. Whichever way you choose to make these cookies, they will be an instant hit! 

 

Below is a list of the “special” ingredients I used:

 

Bob’s Red Mill Gluten Free Flour  (can sub with all purpose flour)

Earth Balance Vegan Buttery Sticks (can sub with regular butter)

Swerve Sweeteners (can sub with granulated and brown sugar)

Yep It’s Vegan Vanilla Ice Cream Protein Powder (can sub with protein of choice, or flour)

Enjoy Life Foods Dark Chocolate (can sub with any type of chocolate)

 

Print Recipe
Vegan Brookies
Course dessert
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Cookies
Course dessert
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Cookies
Instructions
  1. Mix doughs separately, combining dry ingredients separately from wet ingredients. Combine the dry and wet together until thoroughly mixed. Gently stir in chocolate chunks to both doughs. Cover both cookie doughs and place doughs in fridge for 1 hour, until firm. Preheat oven to 350 degrees. Take 1/2 tbsp of each dough and form into 1 ball. Place balls on cookie sheet lined with parchment paper or silicone mat. Bake cookies for 9-10 minutes. Remove from oven and top with additional chunks of chocolate and sea salt, if desired. Allow cookies to cool completely on cookie rack before storing in airtight container for up to 1 week.
Recipe Notes

Makes 24 cookies. Macros per cookie:

124 calories

9g carbs

9g fat

2g protein


Print Recipe
Peanut Butter Protein Twix Cookies
Course dessert
Servings
Course dessert
Servings
Instructions
  1. Preheat oven to 350 degrees. Combine all the dry ingredients in a large bowl. In a separate bowl, combine coconut oil or butter, peanut butter, egg and vanilla. Mix until smooth. Mix the wet ingredients with the dry until thoroughly combined. Chill dough in fridge for 30-60 minutes, until dough is firm. Form into1 inch balls and place on baking sheet lined with parchment paper. Bake for 8-10 minutes. Once slightly cool, use thumb to make small indent in the center of each cookie. Fill hole with small dollop of sugar free caramel sauce. Place cookies in freezer for 15-20 minutes to allow caramel to harden. Next melt together dark chocolate and coconut oil. Drizzle chocolate over cookies. Store cookies in airtight container for up to 5 days in fridge.
Recipe Notes

Makes 16 cookies. Macros per cookie:

141 calories

9g carbs

10g fat

3.8g protein

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

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.
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