protein frosting - Better with Cake

{Baked – Grain Free} Strawberry funfetti donuts

Emma — Sat, 25 Jan 2025 01:53:50 +0000

{Baked – Grain Free} Strawberry funfetti donuts with protein packed , cake batter, “cream cheese frosting!!!!!!

Because 1 – yum &

2 – It has been A WEEK over here (please tell me I’m not the only one?!) and pretty pink donuts with alllll of the sprinkles just make everything better!

Light, fluffy, (secretly healthy – low carb – sugar free – high protein) strawberry infused, vanilla spiked donuts finished with the creamiest, dreamiest,”cake batter” cream cheese frosting (that I kind of want to slather over my entire life) and alllll of the sprinkles !!!!

SO fun right?!

and I did I mention the yum?!

I mean, can you even with that texture?!

The crumb is just perfection!

And that, my friend, is exactly what these are! Edible awesomeness personified.

And they could not be easier to make!

The batter for these {low carb – sugar free} strawberry funfetti donuts comes together as quickly as a traditional, everyday muffin mix or cake batter and is made with just a handful of ingredients that I bet you have on hand already!

It comes together in 1 bowl with 1 spoon (no creaming, whisking, or folding!!) and can be ready to devour in around 20 minutes! They really are the perfect anytime treat!

Healthy enough to serve for breakfast (with a big ol’ vat of coffee, of course) , the perfect mid morning or post workout pick me up , the perfect cure for 330itis but, as healthy as they are, they’re indulgent enough to enjoy for a cheeky little late-night treat (with a cup of spiced decaf mocha moon mylk for me please)!

Super simple, insanely delicious, honestly, I don’t know what more there is to say?!

Gluten Free – Dairy free – Grain free – Refined sugar free – Low Carb – Paleo – Keto – Vegan friendly. But, most importantly, they really are little bites of happiness and you need them in your life because, couldn’t we all do with a little more happy in our lives?! Answer = Yes. always

Oh, and, if you don’t have a donut pan, donut worry (sorry #notsorry – I told you it has been a week, forgive me?!) you can just make muffins instead! We can’t have you missing out on these!

1 bowl + 20 mins . . .

If you’re a visual learner, click here to cook-a-long with me

From my heart to yours, enjoy xo

Baked- Grain Free Strawberry Birthday Cake Douts

Cook Time: 15 mins
Persons: 12
Difficulty: Easy

Ingredients
For the strawberry donuts –
2 eggs – or flax eggs
2 Tablespoons of vanilla yoghurt
1 Tablespoon of vanilla
1 cup of almond flour
2 Tablespoons of Macro Mike limited edition birthday cake plant based almond protein (see notes for tips & subs)*
1/4 cup monk fruit sweetener – or granulated sweetener of choice
1/3 cup of freeze dried strawberries, crushed
1 teaspoon baking powder
1/2 teaspoon of baking soda
A pinch of salt
1 Tablespoon of collagen – optional but adds an extra= hit of protein & is great for hair skin, nails & gut healing goodness
For the cake batter “cream cheese” frosting –
1 C vanilla yoghurt
1 Tbsp coconut cream (thick part only) – or a splash of milk
1-2 Tbsp powdered sweetener of choice (like icing sugar – I use Lakanto monk fruit icing sugar)
1-2 Tbsp Macro Mike birthday cake almond protein – the vanilla buttercream is amazing here too – but it wont be pink
1/2 tsp vanilla
SPRINKLES – measure with your heart

Instructions
Pre-heat oven to 175’C/350’F
Grease your donut pan (or muffin tray) then set aside.
Place all donut ingredients in to a small bowl and stir until well combined.
Pipe (or spoon) your donut mix in to your prepared donut (or muffin) tray
Bake for 10-12 minutes (or 15-20 if doing muffins) until the tops spring back when lightly pressed.
Set aside to cool while you make your frosting.
To make the sugar free – protein packed – cake batter cream cheese frosting :
Mix yoghurt, powdered sweetener, protein powder, coconut cream and vanilla in a small bowl until lusciously, smooth and creamy.
Dip (or slather) each donut with your creamy, dreamy, frosting and place onto a wire rack (frosting side up) and repeat until all donuts have been frosted.
Sprinkle with as many sprinkles as your pretty little heart desires
Enjoy xo

* I love Macro Mike plant based almond protein powder (have not tested any other brand/type in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!

You “can” sub 1/2 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these donuts (& your life by extension) to a whole new level!

__________________________________________

Question of the day –

What’s your favorite flavor donut?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your baked, grain free mocha fudge snickerdoodle donuts (or any of the recipes you find on this blog of mine) don’t forget to take a pic and share it either on the Facebook page, or you can just tag me on Instagram ( I’m @emsswanston ). Sharing is caring remember and it makes my heart so happy to see you re-creating and enjoying my recipes. Truly brings me so much joy!

Do it, do it You know you want to

__________________________________________

The post {Baked – Grain Free} Strawberry funfetti donuts first appeared on Better with Cake.

{Sugar Free} Maple Vanilla Banana Bread + Espresso “Cream Cheese” Frosting

Emma — Sat, 04 Jan 2025 20:07:30 +0000

Sugar free maple vanilla banana bread with the creamiest, dreamiest whipped espresso “cream cheese” frosting is happening at your house, today (if not today, please promise me it will be sometime in the VERY near future)!!!!

It’s super delicious, seriously easy and makes a wonderful treat, any time of day!

Im trying to think of something fun to tell you, some witty caption but honestly, I got nothing . . .

All I can think about is how insanely delicious this banana bread is (was?!) and how excited I am for you to try it!

Subtly sweet, light, fluffy, super flavourful banana bread topped with lashings of secretly healthy, protein-packed whipped espresso “cream cheese” frosting . . . it’s a need my friend, A NEED!

Not surprisingly whatsoever, the espresso-infused frosting is my favourite part. Not that banana bread needs any help but, if there was anything on earth that could make banana bread taste better, you can stop looking, I found it!!!!!!

Banana bread + (secretly healthy) cream cheese frosting + coffee = so much yes!

If you’re not into coffee (tell me how it is we’re friends again?! Jks, you know I love you it just means more for me!) you can absolutely leave it out! Even without the hint of espresso, cream cheese frosting always = a very good time! I promise it will be totally fine and still taste fantastic because banana bread and cream cheese are a match made in heaven. Creamy, dreamy, decadent, rich, and oh so delicious. Just mayyyyyybe not quite as magical as it is with the espresso in my opinion but you know that I’m a huge, HUGE coffee lover. I promise it will still be insanely delicious even without the espresso #youdoyouboo

So, if you, like me, are looking for a way to use up those ever-present, manky, over-ripe bananas (+ a new way to get your coffee on) , igotu! This sugar free, maple vanilla banana bread is EXACTLY what you need!

A delicious little (secretly healthy) twist on your classic style banana bread but taken to a whole new level because it’s topped with the lushest whipped espresso cream cheese frosting that I kind of want to slather it over my entire life! One taste and I’m sure you will be right there with me!

I mean, can you even . . .

You know you want in on this! ↑↑↑

Super simple, I N S A N E L Y delicious and it also happens to be secretly good for you! Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and ca be ready to devour within the hour!

Gluten Free – Dairy free (if you want) – Grain free – Refined Sugar free – Low Carb – Paleo – Vegan friendly !

But most importantly it really is a little slice of heaven right here on earth and you need it in your life because, yummmmm

Enjoy xo

Cook Time: 20-60 mins
Persons: 10+
Difficulty: Easy

Ingredients
For the Sugar Free Maple Vanilla Banana bread –
2 eggs
2 large (manky over-ripe) bananas = 1 C mashed
1 Tbsp vanilla
1/4 C almond butter
1/2 C maple syrup – I use sugar free monk fruit maple
2 C almond flour
1/4 C Macro Mike vanilla (or white choc) almond protein powder (see notes for subs)**
1 tsp baking pwd
1/2 tsp baking soda
For the Protein Packed Espresso “Cream Cheese” Frosting –
1 C vanilla yoghurt
3-4 Tbsp powdered sweetener of choice – I love using 1/2 powdered monk fruit / icing sugar (I just buy it @ woolworths) & 1/2 – Make Mike – vanilla (or iced mocha!!) protein powder for an extra nutritional boost
1-2 tsp finely ground instant espresso (more or less to taste)
I use OG Before you speak coffee you can buy @ woolworths or order online @ before you speak coffee – I guarantee it will change your life!

Instructions
Preheat your oven to 175’C/350″f and a baking tray with baking/parchment paper and set aside
Mix eggs, banana, vanilla, maple syrup and almond butter until smooth, creamy and well combined.
Add all remaining ingredients for your sugar free maple vanilla banana bread and stir to combine.
Pour into your prepared baking tray(or trays if making 2 small loaves instead of 1 large) and bake 2 x smaller loaves for 30-40 mins and 1 x large loaf for 40-60 minutes until the top is golden and a toothpick has just a few crumbs attached when inserted into the middle.
If you feel like the top is browning too quickly just lightly cover with foil while it continues to bake.
Once cooked, set aside to cool while you make your frosting.
To make the frosting –
Beat yoghurt, powdered sweetener / protein pwd and espresso powder until lush and silky smooth.
Slather your frosting over your banana bread
Slice
Devour!

* If you’re not using a super thick Greek style yoghurt you can lay some muslin cloth in a colander/fine-mesh sieve and let it sit to drain out some of the excess water.

** I love Macro Mike plant based almond protein powder (have not tested any other in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!

NOTE – You can sub 1 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these muffins to a whole new level!

__________________________________________

Question of the day –

What’s your favourite way to use up those manky over-ripe bananas? A girl can never have too many options! LMK

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your maple vanilla banana bread with its creamy, dreamy, protein-packed espresso “cream cheese” frosting (or any of the recipes you find on this blog of mine) don’t forget to take a pic and share it either on the Facebook page, or you can just tag me on Instagram ( I’m @emsswanston ). Sharing is caring remember and it makes my heart so happy to see you re-creating and enjoying my recipes. Truly brings me so much joy!

Do it, do it You know you want to

__________________________________________

The post {Sugar Free} Maple Vanilla Banana Bread + Espresso “Cream Cheese” Frosting first appeared on Better with Cake.

{Sugar Free} Maple Pecan Banana Bread with Salted Caramel Espresso “Cream Cheese” Frosting

Emma — Mon, 15 Nov 2021 04:49:35 +0000

{Sugar Free} Maple Pecan Banana Bread with Salted Caramel Espresso “Cream Cheese” Frosting aka – the sneaky snack you never knew you always needed!

Subtly sweet, light, fluffy, soft & tender banana bread spiked with a hint of maple, a hum of vanilla studded with buttery pecans! The pecans help to balance out the natural sweetness of the banana bread, it really is incredible and then we have the secretly healthy, sugar-free, protein-packed salted caramel espresso “cream cheese” frosting . . .

Ummmm, that frosting . . . I kind of want to slather it over my entire life, one taste & I know you will too. I mean would you just look at it, sitting there looking all dreamy & caramel-y . . .

Honestly, there are moments in life when words are simply not required & I strongly believe that this might be one of them . . . plus the sooner I stop talking (or typing) the sooner you can stop reading & start eating!!!

A few tips on how to make your best ever , secretly healthy, sugar free banana bread:

Use super ripe bananas! I suggest using EXTRA ripe bananas (the ones with lots and lots and lots of brown spots are the ones you want!!) These are sweeter and better for this recipe since there are no other added sweeteners apart from a tiny drizzle of maple syrup.

Don’t have any super ripe bananas on hand?! Don’t worry, I’ve got you covered with an amazing hack for how to get your unripe bananas ripe in minutes!! If you’re bananas arent as ripe as you’d like them to be, pop them on a baking tray and roast them (@ around 175’C/350’F) until the skins are black! Time will vary depending on how ripe they are already but it works like a charm. The skins look terrible but the inside of the banana will be perfect!

Use your food processor or blender!
I know, I know this means more washing up but I promise it’s so worth it! Technically, you “can” just mash with a fork but I find the bread turns out lighter and smoother when you make it this way – 100% worth the washing up(& this is coming from someone who HATESSSSSSS washing up!!) IMO but, #youdoyou

Also, please dont think Im weird but, I dont like “chunks” of nuts in my baked goods. I love the flavour but dont like big pieces so, if you throw your pecans into the food processor while blending your bananas you get all the wonderful flavour of those buttery pecans minus the big chunks. If you dont mind chunks in your baked goods you can just roughly chop them and fold them through with the rest of your dry ingredients but, again, I promise the end result is 100% worth the extra washing up! I strongly encourage you to try it at least once – yes, I am so confident that this recipe is THAT good it’s one you will be making again, and again, and again and again!

A few tips on how to make whipped sugar free salted caramel espresso cream cheese frosting:

If you’re not using a super thick Greek style yoghurt you can lay some muslin cloth in a colander or fine-mesh sieve (strainer?!) and let it sit for a few minutes which will help to drain out some of the excess water.

OK, I think that’s it . . . time to go get your sugar free, maple pecan banana bread on!

Gluten Free – Dairy free (if you want) – Grain free – Refined Sugar free – Low Carb – Paleo – Vegan friendly !

But most importantly it really is a little slice of heaven right here on earth and you need it in your life because, yummmmm

Enjoy xo

Cook Time: 30-40 mins
Persons: 6-10
Difficulty: Easy

Ingredients
For the Sugar Free Maple Pecan Banana bread –
1 egg – or flax
1 large (manky over-ripe) bananas = 1/2 C mashed
1 Tbsp vanilla
2 Tbsp almond butter
1/4 C maple syrup – I use sugar-free monk fruit maple
1 C almond flour
1/2 tsp coconut flour
3 Tbsp pecan halves
1 tsp baking pwd
1/2 tsp baking soda
For the Sugar Free Protein Packed Salted Caramel Espresso “Cream Cheese” Frosting –
1 C salted caramel yoghurt – I use Two Good Greek Yogurt *
1 tsp Naked Harvest Supplements salted caramel moon mylk – technically optional but the flavour & nutritional boost it adds adds is truly incredible! It adds a touch more sweetness, makes it extra caramel-y is boosted with ashwagandha, magnesium, L-Tryptophan, zinc & passion-Flower – it’s designed to help relax your mind, body & have a calming effect on your nervous system. I told you how obsessed I am with it, it really has changed my life! XOEM = 15 % off if you want to try it & believe me, you do!
3-4 Tbsp powdered sweetener of choice – I love using powdered monk fruit / icing sugar (I just buy it @ woolworths) you can use regular icing sugar or powdered stevia if you prefer – vanilla protein powder works (I use Naked Harvest Supplements – it’s hands down THE BEST – XOEM = 15 % off if you want to try )
1-2 tsp finely ground instant espresso (more or less to taste)
I actually use 1 sachet of OG Before you speak coffee you can order online @ before you speak coffee – EMS10 = 10% off I guarantee it will change your life!
Optional add in –
1 Tbsp collagen – does not change the taste or texture at all but it adds an extra hit of protein & is great for hair, skin nails & gut healing goodness.

Instructions
Preheat your oven to 175’C/350″f and a baking tray with baking/parchment paper and set aside
Place eggs, banana, vanilla, maple syrup, pecans and almond butter into your blender or trusy ol’ food processor and blend until smooth, creamy and well combined.
You can just mash with a fork but I find the bread turns out lighter and smoother when you make it this way – 100% worth the washing up IMO but, #youdoyou
Add all remaining ingredients for your sugar-free maple pecan banana bread and stir to combine.
Pour into your prepared baking tray and bake for 30-40 mins until the top is golden and a toothpick has just a few crumbs attached when inserted into the middle.
If you feel like the top is browning too quickly just lightly cover with foil while it continues to bake.
Once cooked, set aside to cool while you make your frosting.
To make the frosting –
Beat yoghurt, moon mylk, powdered sweetener and espresso powder until lush and silky smooth.
Slather your frosting over your banana bread
Slice
Devour!

* If you’re not using a super thick Greek style yoghurt you can lay some muslin cloth in a colander/fine-mesh sieve and let it sit to drain out some of the excess water.

__________________________________________

Question of the day –

What’s your favourite way to use up those manky over-ripe bananas? A girl can never have too many options! LMK

Do it, do it You know you want to

__________________________________________

The post {Sugar Free} Maple Pecan Banana Bread with Salted Caramel Espresso “Cream Cheese” Frosting first appeared on Better with Cake.