Have you ever tried any of the products made by Walden Farms? Everything is calorie free! Seriously, I don’t know how they do it but it’s incredible. From pancake syrup to salad dressing–everything has ZERO calories! You’re probably wondering if it tastes calorie free and the answer is yes, in a weird way, it does. It doesn’t taste the same as having a full calorie, fully loaded ranch dressing but it gets the job done. And when it comes to baking, you wouldn’t know a difference. In this recipe I used Walden Farms Caramel Dip and unlike real caramel, it’s very runny. I added a few things to thicken it up and the outcome was perfection.
You can pick up Walden Farms at most large grocery stores. I live in Southern California and I know Albertsons and Fresh and Easy sell their line.
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Mix together the caramel dip, protein powder and coconut flour until well combined. It should be on the dry side. Add 1/4 c peanuts to the caramel mixture. On a sheet of parchment paper spread out the remaining peanuts and roll the caramel mixture in it to make a log like shape. With a fresh piece of parchment paper, wrap the log up and place it in the freezer for at least four hours to harden. Cut into 10 pieces and enjoy! Store in the refrigerator or a cool place.
MACROS PER PIECE: Calories-74 Fat- 5.5 Carbs- 3 Protein- 15.6
When it comes to protein powders, I usually stick with the traditional vanilla or chocolate flavors. This time I decided to venture out a bit…and I am so glad I did! PEScience Select Protein makes an incredible casein/whey blend that’s perfect to bake with. It’s not as “chalky” tasting as most other protein powders on the market or maybe I’m just use to that taste :P. Either way, these donuts turned out truly amazing and the glaze takes them to an entirely new level of deliciousness that I didn’t even know existed.
You can bake them, frost them and eat them in under 20 minutes. Perfect for a pre-gym snack! Oh, the wonders of protein powder.
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Pre-heat oven to 325f. Mix all dry donut ingredients together. Add egg whites and milk and mix until well combined. Mix in melted coconut butter. Scoop mixture evenly into 4 standard donut molds (silicone molds work well). Bake for 12-14 minutes. Remove from molds and let cool while you prepare the glaze. (If you absolutely can’t wait for them to cool, place them in the freezer for a couple of minutes to speed the process!) Mix together glaze ingredients and spoon over donuts. Place in the freezer for 2 minutes to harden the glaze a bit. Enjoy!
Maybe one day I will get over this obsession I have with eating peanut and chocolate together but until that day I will continue to find different ways of fusing these flavors together. At this moment I am very happy with these fudge filled peanut butter delights. Just like most of my recipes, I was able to get almost every single ingredient from Vitacost.com for a low price!
- 3 tbsp. Coconut Flour
- 2 tbsp. Peanut Butter Slim (powdered peanut butter)
- 1 scoop Vanilla Whey Protein (I used Quest Nutrition)
- 1 tbsp. Natural Creamy Peanut Butter
- 2 tbsp. Egg Whites
- 1/2 tsp. Baking Powder
- 1 tbsp. Organic Maple Syrup
- 1 tbsp. Coconut Oil
- 2 tbsp. Cocoa Powder
- 1 tbsp. Chocolate Protein Powder (I used Quest Nutrition)
Pre-heat oven to 325f. Mix together coconut flour, powdered peanut butter, vanilla protein powder and baking powder. Add peanut butter and egg whites. Mix until dough forms. Roll dough into 8 balls and press them plat on a baking sheet lined with parchment paper. Bake for 5 minutes. While cooling melt maple syrup and coconut oil together. Mix in cocoa powder and protein powder. Once the cookies have cooled, place about a nickel size of chocolate on the center of four cookies and sandwich with remaining cookies. Place in the freezer for 10 minutes to harden. Enjoy!
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Peanut butter on top of peanut butter! I can’t think of anything better, can you? These glorious fudge bars are only made with eight ingredients total! I used a Vanilla Whey Protein by Quest Nutrition but you can substitute the protein with whatever kind you like and easily make this recipe a vegan one.
I got almost all of the ingredients needed in this recipe from Vitacost.com and most of them being the Vitacost Brand. If you have never shopped at vitacost.com, you are missing out. You can buy all of your whole food, organic, no GMO products at a low price! And the best part is that if you order early enough in the day, your package arrives the very next day! It’s magical website, I tell ya!
Mix coconut flour, peanut butter slim, flax meal and protein powder together. Add almond milk and mix until dough forms. Press dough into a small square pan or plastic container lined with parchment paper (mine was 6×6). Melt coconut butter, maple syrup and peanut butter together. Pour over bottom layer and place in the freezer for 30 minutes to harden. Cut into squares. Store in refrigerator. Makes 12 pieces of fudge.
It’s mid June, which means I am more than ready to roast some S’mores over an open fire. Until I get a weekend off to go camping I’m staying on track with my nutrition and enjoying a slice of my Low Carb S’mores Bars. Have you ever tried Walden Farms? They carry a line of products that are all calorie free! Don’t ask me how they do it because I don’t have a clue, but it’s nice to use every once in a while when trying to make a healthy version of something like a marshmallow (which I still can’t figure out). So I picked up a jar of Walden Farms Marshmallow Dip at my local Albertsons for around five bucks.
I got almost all of the products I used from Vitacost.com. You can even pick up the coconut butter and the Walden Farms marshmallow dip I used in this recipe at Vitacost.com
Graham Cracker Layer:
- 3/4 Cup Almond Flour
- 1/2 Cup Coconut Flour
- 1/4 Cup Flax Seed Meal
- 1/4 Cup Coconut Sugar
- 1 tbsp Honey
- 1/2 tsp baking powder
- 1 tsp Cinnamon
- 1 whole egg
Pre-heat oven to 300F. Using a fork, mix all graham cracker layer ingredients together starting with all dry ingredients. Mix until dough forms. Press dough flat into the bottom of a loaf pan lined with parchment paper. If you use a silicone mold then you don’t need the parchment paper. Bake for 17 minutes. Remove from oven and let it cool for 5 minutes. Place the entire pan in the freezer while you mix together the marshmallow layer. Spread an even layer of marshmallow over the graham cracker. Return to the freezer for 10 minutes. Add chocolate layer and chips. Freeze for at least an hour. Let sit at room temperature for 5 minutes before cutting into bars and serving. Enjoy!
I’m not a big fan of using prepackaged products (even if they are all natural) because obviously, I like to bake my own food. But every once in a while I find a product that I LOVE so much that I can’t stop using it and then I find like a million other uses for it (other than what it was intended for). That’s what happened when I discovered Abs Protein Pancake mix. I think I have actually made pancakes with this mix like once.
So I apologize now, because if you don’t have this product there will be some added steps to make these yummy treats. I’m just going to go a head and put this recipe under reviews. I am giving Abs Protein Pancake mix 100%! They really are that good!
- 1/2 Scoop Vanilla Whey Protein Powder
- 3 tbsp Almond Milk
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Mix cookie layer ingredients together using a fork and separate into 12 evenly sized balls. Press 6 of the balls flat into a cupcake pan with cupcake liners. Melt coconut oil, honey, and coconut butter together. Mix in cocoa powder. Pour over cookie layer. Place in freezer for 10 minutes. While chilling mix together cream layer ingredients. Add a cream layer onto the harden chocolate layer and return to the freezer for 30 minutes or until cream layer is solid. Add another cookie layer. Return to freezer for 10 minutes. Store in freezer but let sit at room temperate for 5 minutes before serving. Enjoy!
Okay, now if you don’t have the Abs Pancake Mix here is a substitute for the cookie layer:
- 1/4 Cup Oat Flour
- 2 Tbsp Peanut Butter (White Chocolate Wonderful Peanut Butter Co if you can, if using an all natural unflavored peanut butter add 1 tsp. Stevia)
- 3 Tsp. Coconut Oil
- 1/4 Tsp. Vanilla Extact
- Pinch of Sea Salt
- Small handful of Chocolate Chips of Choice
Sometimes I have absolutely no idea what to write about my recipes. I don’t want to bore you guys with some silly story. I mean, lets be honest, the important part is the recipe and how to make it; not a bunch of jibber jabber about what inspired me to create them. Anyway, I really just think the name speaks for itself. Am I right?
I will add that I made these bars using garbanzo beans and baked them for only 5 minutes to give it more of the undercooked cookie dough taste. You would never know!!!
Enjoy these bad boys!
- 1 box Low Sodium Garbanzo Beans (or a can but I prefer the boxed one from Target)
- 2 tbsp. Cake Batter Coconut Butter Nikki’s Coconut Butter (or plain coconut butter will work)
- 2 Scoops Vanilla Protein Powder Quest Nutrition Enter my giveaway for free Quest products
- 1/4 Cup Oat Flour
- 1/4 Cup Oats
- 2 tbsp. Agave/Honey
- 1 tbsp. Vanilla Extract
- 1 tbsp. Almond Milk
- Enjoy Life Chocolate Chips for Sprinkling
Wash the beans well and remove skins. You can remove the skins by rubbing the beans between your hands. It’s time consuming but totally worth it! Pulse the garbanzo beans in a food processor or blender until smooth or as smooth as they will get. Add remaining ingredients (except chips) and pulse until you have a sticky dough. Press dough evenly into an 8×8 inch baking pan lined with parchment paper. Sprinkle with chocolate chips and bake at 350F for 5 minutes. Let cool completely and cut into bars. Store in an airtight containing in the fridge.
For as long as I have been baking healthy, recreating a good sugar cookie has been one of the hardest recipes I’ve tried to develop. I’ve had plenty of failed attempts that just end in a dry cookie. Who wants that? Getting a cookie chewy, soft, perfect and still marco friendly is difficult.
Tonight was the night that all of the magical ingredients came together in perfect proportions and a healthy sugar cookie was born. A sugar cookie that won’t judge you if you eat half of the batch. A sugar cookie that won’t make you feel guilty for having a late night snack. A sugar cookie with all natural ingredients. A sugar cookie that fits perfectly into your macros. The perfect sugar cookie!
- 1 Scoop Vanilla Protein Powder (I used Quest Nutrition)
- 1/4 Cup Coconut Flour
- 2 tbsp. Egg Whites
- 2 tbsp. 0% Fat Greek Yogurt
- 2 tbsp. Vanilla Cake Batter Coconut Butter from Nikki’s Coconut Butter (regular coconut butter will work but you may want to add sweetener)
- 1 tbsp. Unsweetened Almond Milk
- 1 tsp. Vanilla Extract
- 1/2 tsp. Baking Powder
- Coconut Sugar for sprinkling
Pre-heat oven to 325F. Prepare a baking sheet with parchment paper and set a side. Mix protein, flour baking powder in a bowl. Add remaining ingredients and mix with a fork. Roll dough into seven balls and place them on the baking sheet two inches apart. Press balls flat and bake for 7 minutes. Remove from oven and let cool on rack.
I recently asked my Instagram followers what they wanted to see me bake more of and their responses consisted mostly of simple ‘No Bakes’ and ‘Cookies and Cream’ anything.
Most of my fudge recipes use flavored coconut butter and while yes, it’s delicious; I understand that getting a hold of a flavored jar of coconut butter is not easy–unless you buy it from the internet. So I set out to make some healthy and simple fudge using ingredients already found in your kitchen.
The most difficult part will be the cookies and cream. Luckily for me, I just made Guiltless Oreos a couple of days back. You can use my recipe. Another option would be to use Glutino Cookies (you can get them at whole foods) or even real Oreos–a couple pieces won’t kill ya!
- 1 Can Low Sodium Cannellini Beans or Garbanzo (I used organic Simply Balanced from Target and it comes in a box instead of a can)
- 1/2 Cup Smooth Natural Peanut Butter or Almond Butter
- 1 Scoop Vanilla Whey Protein or Vegan Protein of Choice (I used Quest Nutrition)
- 2 Crushed Oreos (my recipe, Glutino or real Oreos)
Rinse beans well and remove all the skins by rubbing beans between your hands. Once all the skins are removed, place beans in food processor or blender and pulse for 10 seconds. Add peanut butter and protein powder and continue pulsing until smooth and crumbly.
Fold in crushed cookies. You can use your hands to shape into squares and then chill in the fridge for two hours or line a 8×8 inch pan with parchment paper and evenly press all the dough flat, chill for 2 hours and then cut into squares. Both ways taste just as great!
I have been feeling extra sassy lately and these Cookie Dough Bars couldn’t represent my current state any better–deliciously soft chocolate chip cookie dough center, stuffed with a white chocolate (yes, white chocolate) peanut butter cups and topped with a light layer of chocolate coconut butter! Then I took it one step further and sandwiched a tablespoon of almond butter between two layers of these ridiculous monsters. You guys, this is real life and it’s just too short not to dunk everything in nut butter.
If you are a regular “whole food” baker/cook, I recommend using Vitacost.com for all of your health food needs. I was able to get almost everything here in one big haul and it was delivered within two days. Sometimes the next day if you order before 11am! Get $10 off your order of $60 or more with this coupon code: http://goo.gl/Xox0hU
- 3/4 Cup Oat Flour
- 1/4 Cup Coconut Flour
- 1/4 Cup Powdered Peanut Butter
- 2 tbsp. Coconut Sugar
- 1/4 Cup Natural Peanut Butter
- 3 tbsp. Cake Batter Coconut Butter Nikki’s Coconut Butter (regular coconut butter plus sweetener of choice will work)
- 3-4 tbsp. Water
- 1 tbsp. Mini Enjoy Life or All Natural Chocolate Chips
- 1 tsp. Vanilla Extract
- 1 Package Justin’s White Chocolate Peanut Butter Cup
- 2 tbsp. Dark Chocolate Coconut Butter Nikki’s Coconut Butter (can be subbed for melted chocolate chips)
Using a fork, mix all ingredients together except peanut butter cups, chips and dark chocolate coconut butter. Once everything is well combined, fold in chocolate chips. Roll the dough into a ball and cut in half. Press one half into a loaf pan lined with parchment paper and place the peanut butter cups into the dough. Add remaining dough on top and press flat into the pan. Pour melted dark chocolate coconut butter on top and spread evenly. Place in freezer an hour to harden. Cut into bars and enjoy. (Store in fridge or cool area)
I stole a little dough from the batter to make these balls, just because.