healthy baking - Better with Cake

{Sugar FREE} Salted Caramel Fudge!

Emma — Fri, 15 Dec 2023 19:03:44 +0000

I just have 5 words for you today . . .

Sugar Free Salted Caramel Fudge !

Buttery cashews are blended with a splash of vanilla, a drizzle of maple syrup, a pinch of salt, a touch of coconut oil, sprinkled with crisp and crunchy, toasted coconut flakes, chilled, sliced then dipped in dark chocolate.

Oh yes, I did! And you should too!

Because, this fudge . . . I honestly don’t know what to tell you.

It’s velvety smooth, deliciously creamy, subtly sweet and simply divine!

And you would not believe how easy it is to make!

How to make sugar free salted caramel cashew butter fudge?

You simply throw all of your fudge ingredients into your blender and let it do the work for you! As far as treat making goes I don’t think it gets much easier than this! And would you just look at how creamy it is and those flecks of vanilla

Once your salted caramel cashew butter fudge is blended and looking all creamy and dreamy like, we simply pour our creamy fudge into a lined baking tray, sprinkle with some coconut flakes and then pop it in the fridge (or freezer, it’s faster) for a few hours to set.

Once that’s done you slice it up, melt some chocolate, dip, chill and enjoy!

It really is that easy!

The hardest part about making this recipe is waiting for the fudge to set.

And let me tell you although the struggle is very real, it’s also very, VERY worth it.

Shall I remind you again?!

5 words . . . Sugar free Salted Caramel Fudge!!!!!!

A creamy, dreamy, deliciously indulgent fudge made with no refined flours or sugars using just a handful of real food ingredients that I bet you have on hand already and can be ready to devour in just a matter of minutes!

And, and, it also happens to seriously good for you!

Sugar-free
Packed with protein
Loaded with gut-healing goodness!

Not that anyone would ever know! Its soooo good!

Deliciously winning on so many levels

One last tip before you go get your fudge on . . .

How to store your sugar-free salted caramel cashew butter fudge?!

This fudge is best stored in the fridge in an airtight container and should keep well for 2-3 weeks (but I doubt it will last that long because its soooooo yummy, we always eat ours within a few days #noegrets) however, it can also be frozen for at least 3-6 months! So, you can make a double-triple-quadruple batch so it’s ready for when the festivities begin (or the cravings strike). Look at you being all organized!

OK, I think that’s it from me.

All natural, quick and easy, creamy, dreamy, velvety smooth, subtly sweet, salted caramel cashew butter fudge with a decadent espresso infused dark chocolate coating

Fun to make, fun to eat & fun to share with the ones you love!

From my heart to yours, enjoy xo

Salted Caramel Dark Chocolate Cashew Butter Fudge

Prep Time: 10 mins - Chill Time: 2 hrs mins
Persons: 16
Difficulty: Easy

Ingredients
For the sugar free , salted caramel cashew butter fudge –
1 C natural cashew butter (just cashews + salt – or natural nut seed butter of choice)
or 1 1/2 C of raw cashews soak in boiling water for 10 mins if using
2 teaspoons of vanilla extract
1/4 C Maple Syrup (I use sugar-free)
1/4 C of coconut oil, melted and cooled
1/2 teaspoon of salt
1 Tablespoon of Macro Mike sugar free – probiotic rich – plant-based protein powder (I the salted caramel, vanilla butter cream or caramelized white chocolate in this recipe) – technically optional but makes your fudge thicker & richer & gives it a nice little nutritional boost + a hit of protein which makes me feel better about eating it for breakfast! use AMB-EM for a cheeky discount off if you want to give it a try.
1 Tbsp unflavoured collagen – optional but adds an extra hit of protein & is great for hair, skin, nails & gut health!
For the espresso infused dark chocolate coating –
1/4 cup dark chocolate
1 sachet of before you speak coffee (I use the decaf mocha – EMS10=10% off if you want to try it) – or 1/2 tsp finely ground instant espresso pwd – reg or decaf
3 Tablespoons of toasted coconut flakes

Instructions
If using raw cashews – place your cashews into a medium-size bowl and pour over enough boiling water to ensure they are fully submerged. Set aside for 20 minutes then drain and rinse.
Line a small rimmed tray or loaf pan (I used a small 7 x 5 pyrex dish) with baking/parchment paper and set aside.
Place your cashew butter (or nut butter of choice), coconut oil, vanilla, maple syrup, protein pwd (if using) and salt into a blender (or food processor) and process until smooth, creamy and well combined.
Pour your salted caramel cashew butter into your prepared tray, spreading into one nice even layer.
Sprinkle over your toasted coconut flakes and pop your fudge into the freezer for an hour or 2 (or even overnight) to set.
Once your fudge has set, cut it into whatever size your pretty little heart desires. FYI – I cut mine into 16 x bite size pieces.
Once cut place back into the freeze while your prepare your chocolate.
Melt chocolate by your preferred method – I like to do mine double boiler style on the stove top but do what you feel.
Once you have your chocolate melted and ready to go, take out your tray of fudge slices and carefully dip the bottom of each in a little melted chocolate and placing each one back onto the frosty baking sheet as you go. Continue until all your fudge has a dark and delicious chocolate coated underside.
Drizzle any remaining chocolate over the top and pop your fudge back into the fridge or freezer to set and enjoy.
Enjoy xo

This fudge should keep well refrigerated for 5-7 days or frozen for 3-6 months

NOTE – This fudge is quite delicate so I suggest keeping it refrigerated (or even stored in the freezer) until you are ready to serve

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Question of the day –

What tasty treat are you most looking forward to enjoying this festive season?

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 sugar free, salted caramel cashew butter fudge (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to xo

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The post {Sugar FREE} Salted Caramel Fudge! first appeared on Better with Cake.

Sugar Free Choc Fudge Banana Bread Brownies!!!!

Emma — Tue, 10 Oct 2023 21:12:56 +0000

Oh heyyyy {lower carb – sugar Free} choc fudge banana bread brownies with an optional (but not really) mocha fudge frosting!

Where have you been all my life?!

Think –> rich flavors of your fave choc fudge brownies meets the comforting sweetness of cozy banana bread! Naturally sweetened with superrr ripe bananas and a touch of maple syrup!!!! These paleo, gluten free, dairy free choc fudge banana bread brownies will be your new fave thing to bake whenever you have extra, over-ripe, bananas on your hands (which if you’re anything like me will be on a weekly basis) and instantly make you feel like your winning at life!

The banana bread brownies —> subtly sweet, seriously chocolate-y!! They really are perfect all on their own – super moist, rich, fudgey, dangerously moorish etc etc & don’t even get me started on that mocha fudge frosting!!!!! But, in the interest of full disclosure, the frosting, as delicious as it is . . . I totally did it for the gram’ – it’s just so much prettier this way && alsoooo, I think we can both agree that life’s just better with frosting?

Am I right? You know I am – you’re cool like that!

Anywayssss these lower carb – sugar free choc fudge banana bread brownies with an optional (but not really) mocha fudge frosting … it’s a need my friend, a neeeeed!

Tips for making your low carb, sugar free choc fudge banana bread brownies:

Here are some of my top tips to make sure your gluten free, secretly healthy choc fudge banana bread brownies come out perfectly:

Follow the recipe. The best way to guarantee success when making these healthy choc fudge banana bread brownies is to follow the recipe! Use the ingredients as written. I haven’t tested this recipe with different flour substitutes or alternative ingredients other than those Ive stated, so I’m not sure how your brownies will turn out if you substitute them.
Use overripe bananas. Use bananas that have LOTS AND LOTS of brown spots and are very soft! The mankier looking, the better! This will help keep your healthy banana bread brownies sweet, moist and deeeeeeelicious. Trust me.
Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results!
Enjoy it the next day. Banana bread is alwayssss best a day (or 2) after it’s baked! This is because over time the natural sugars release which means the bread gets sweeter, more moist, fudgier, richer & even more delicious!
Add your fav mix-ins. Feel free to add in a handful of chopped nuts (walnuts or pecans are my faves here) for a touch of crunch & some healthy fats!

Storing & freezing tips

To store: your healthy chocolate banana bread brownies will keep well-covered in foil or plastic wrap in the fridge for up to 5 days (if it lasts that long!!) if you’re keeping it any longer than that I suggest transferring to the freezer.
To freeze: simply wrap, air tight in plastic/ cling wrap (I like to do my individually in single slices/serving sizes so they’re ready for a quick grab on-the-go snack), and place in a ziplock or reusable bag, freezer-friendly bag. They should keep well this way for up to 3 months.
Then – thaw at room temperature (or throw it in the toaster or air fryer) when you are ready to eat.

Made with just a handful of ingredients that I bet you have on hand already & can be ready to devour within the hour = deliciously winning on so many levels!

Gluten free – Dairy free – Grain Free – Sugar free – Lower Carb – Paleo – Keto-ish and 100% Vegan friendly!

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

From my dark chocolate, coffee loving, brownie eating heart to yours, enjoy xo

If you’re a visual learner, click here to cook along with me.

Healthy, Low Carb, Sugar Free, Paleo Choc Fudge Banana Bread Brownies

Cook Time: 30-40 mins
Persons: 6-9
Difficulty: Easy

Ingredients
For the Healthy, Low Carb, Sugar Free, Paleo Choc Fudge Banana Bread Brownies –
1 egg – or flax egg
1 large (manky over-ripe) bananas = 1/2 C
1 Tbsp vanilla
1 Tbsp almond milk (or milk of choice)
2 Tbsp vanilla yogurt
1/4 C maple syrup – I use sugar-free monk fruit maple
1 C almond flour
2 Tbsp cacao
2 Tbsp choc collagen (or protein pwd)*
1/2 tsp instant espresso pwd
1 tsp baking pwd
1/2 tsp baking soda
For the mocha fudge frosting –
1 C dark chocolate (chips or chopped)
1 C coconut cream – thick part only – can sub regular cream
1 Tbsp cashew butter – optional but makes it extra lush
1/2-1 tsp finely ground instant espresso
A pinch of salt
Optional add-in –
1 Tbsp collagen – 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, yogurt and almond milk into your blender & 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 low:er carb, sugar-free choc fudge banana bread brownies into a large bowl and stir to combine.
Pour batter in to your prepared baking tray smoothing to the edges. Then gentle tap the tray on the counter a few times to help the batter settle & remove any pesky air bubbles then bake for 25-30 mins until the top is set, your kitchen smells like heaven and a toothpick has just a few moist 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 –
Place chocolate + cashew butter (if using) into a heat-proof bowl and set aside.
Heat the cream in a small saucepan over low heat just until bubbles appear just around the edges and it’s warm (not boiling!)
Pour the cream over the chocolate/ nut butter and let it sit for 30 seconds without touching or stirring it, then, once the 30 seconds have passed stir continuously until it’s smooth and glossy then let it sit and cool slightly until it thickens and is spreadable without dripping.
Slather over your entire life, ermmm I mean over your banana bread . . .
Slice
Devour!

Notes:
* The protein powder I use is Macro Mike’s clean treats – almond protein (deluxe chocolate, vanilla or the white chocolate work best here) you could also just leave it & add an extra Tablespoon of cacao but, all proteins are plant based, 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 your cheeky discount of you want to try it & believe me, you do!

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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

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The post Sugar Free Choc Fudge Banana Bread Brownies!!!! first appeared on Better with Cake.

Small Batch {Flourless} Black Forest Mud Muffins!

Emma — Sun, 12 Feb 2023 04:13:33 +0000

Small Batch {Flourless} Black Forest Mud Muffins!!

The perfect treat to make & eat for valentines, galentines or just because, YUM!!!

Subtly sweet, seriously chocolaty (yet secretly healthy) rich, fudgey mud muffins stuffed with black cherry jam, slathered with lashings of light, fluffy, freshly whipped cream finished with a sprinkling of dark chocolate a dusting of cacao & crowned with an extra sweet juicy cherry!

Truth be told, I’ve been wanting to make these black forest cupcakes for a realllly long time.

For some reason, I just never got around to it. I think it’s because black forest cake looks and sounds so fancy which in my mind = VERY intimidating to make – and you know I’m all about that easy, easy – but, this weekend, being my birthday and all, I decided it was time.

Let me tell you, I’m kicking myself for waiting so long because not only are these black forest cupcakes insanely (and I mean I N S A N E L Y delicious) but, they really are super, SUPER EASY to make!

I’m talking one bowl, a handful of ingredients and 20 minutes easy!

And did I mention how delicious they were?!

I mean, can you even . . .

Gluten free – Dairy free – Grain Free – Refined Sugar free – Low Carb – Paleo – Keto – Vegan friendly!

Super simple, seriously delicious, secretly healthy small-batch flourless black forest mud muffins!

Stop what you’re doing, this needs to happen, now!

Small Batch Black Forest Mud Muffins

Cook Time: 15 mins
Persons: 6-9
Difficulty: Easy

Ingredients
2 eggs
2 Tablespoons of vanilla yoghurt
2 Tablespoons of unsweetened vanilla almond milk
1 teaspoon of vanilla
3/4 cup (packed) almond flour
1/4 cup cacao
1/4 cup golden monk fruit sweetener – or coconut sugar / granulated sweetener of choice
1 teaspoon of instant coffee (I love to use 1 pack of decaf mocha Before you speak coffee – it’s boosted w/ Ashwagandha, Camu Camu, magnesium, valerian root, zinc & it’s truly magical! use EMS10 to get 10% off if you want to try it & believe me, you do!)
2 Tablespoons of Macro Mike white choc (or mocha or vanilla) protein powder (see notes for sub)**
1 teaspoon baking powder
1/2 tsp baking soda
A pinch of salt
optional add in –
1 Tablespoon of unflavoured collagen – it does not change the taste or texture at all but it adds a hit of protein & it’s great for hair, skin, nails & gut healing goodness.
For the filling –
2 Tablespoons black cherry (or strawberry) jam n- I use St Dalfours – its 100% fruit
For the frosting –
1 cup of whipping cream (coconut or regular)
1 teaspoon of vanilla extract
1-2 Tablespoons of powdered sugar ( I used monk fruit but regular icing sugar is totally fine) – more or less to taste
6 (or 9) fresh cherries
Dark chocolate, roughly chopped
A dusting of cacao – optional

Instructions
Pre-heat oven to 175’C/350’F
Line a muffing tray (or grease well) then set aside.
Place all muffin ingredients in to a small bowl and stir until well combined.
Spoon muffin mix into your prepared muffin tray (I love to use an ice cream scoop for less mess & ensure equal batter distribution) .
Bake for 15-20 minutes until the tops spring back when lightly pressed.
Set aside to cool while you make your frosting – you can speed this up by popping them in the fridge (or freezer) for a few minutes
Whip cream (+ vanilla & pwd sweetener) – set aside
To put it all together – You have 2 options here –
A – Take a small knife and cut out a section of the top of each muffin. I just insert a small knife on a 45’ish angle about a 1/2 cm in from the edge and just cut around so you remove a little cone shape from the middle of each muffin. Discard the cone (and by discard I mean snack on them as you move from cupcake to cupcake #chefperks)
Fill each cupcake cavity with 1/2-1 teaspoon of jam or . . .
B – You can leave the tops in tact and just spread the top of each cupcake with jam. Much easier and way less fidly but, I love the jammy filling that explodes from the middle of the cupcake – is it messy, you bet it is, is it worth it, I say yes, 100% oh so worth it.
Top with whipped cream.
Sprinkle with your chocolate shavings, dust with cacao, top with one of those glorious cherries.
Enjoy xo

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Notes –

* How to make a flax egg mix 1 Tablespoon of flaxmeal (ground flaxseed) + 2 1/2 Tablespoons of water, let it sit for 5 mins to thicken & voila , you have a flax egg.
1 Tbsp flax meal + 2.5 Tbsp water = 1 egg

** 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!

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 muffins to a whole new level!

Question of the day –

What would your dream celebration cake (or muffin) be?

Feel free to share recipes, or links to your fave recipes in the comments below and please for the love of all that is good in this world when you do make your secretly healthy {low carb – gluten free – sugar free} black forest muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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The post Small Batch {Flourless} Black Forest Mud Muffins! first appeared on Better with Cake.

{Small Batch} Flourless Dark Chocolate Strawberry Mud Cakes!

Emma — Mon, 14 Feb 2022 05:27:56 +0000

{Small Batch} dark chocolate strawberry mud cakes!

Is it even valentines day without some kind of choc + strawberry treat?!

I know, I know I’m running so late and leaving it to the very last-minute (its the story of my life rn, I am so, SO sorry) but, these dark chocolate strawberry mud cakes are next-level delicious, and valentines day or not, you need them in your life because they’re just THAT good!

Think super fudgy, rich German chocolate cake infused with a hint of tart/sweet strawberry slathered in the dreamiest (easiest), espresso-infused dark chocolate ganache!

If you, like me, are looking for a way to make your day just a little bit sweeter then look no further friend!

Even if you’re not actively looking and I don’t think it matters the question, these flourless, low carb, sugar-free, dark chocolate strawberry mud cakes are the answer!

Chocolate doesn’t ask questions, chocolate simply understands!

Agreed?!

FYI – this recipe makes just 6 moore-ish magical low carb, gluten-free, vegan, paleo, keto-friendly mud cakes (didn’t I tell you they were magical?!) so it’s perfect when you need a cupcake (or 2) but don’t want to bake, or can’t be trusted with ( ← tell me I’m not the only one) an entire batch of 12-24! You are welcome!

1 bowl + 30 mins!

Here’s how we do it;

Dark Chocolate Strawberry Mud Cakes

Cook Time: 15-20 mins
Persons: 6-9
Difficulty: Easy

Ingredients
For the muffins –
1 egg
1 tsp vanilla
1 Tbsp coconut oil
1/2 C unsweetened vanilla almond milk – or milk of choice
3/4 C almond flour
1 Tbsp coconut flour
1/4 C cacao
1/4 C golden monk fruit sweetener – or coconut sugar / granulated sweetener of choice
1/4 C chocolate-covered freeze-dried strawberries * – crushed to powder (I just pulse quickly in my food processor)
1/2-1 tsp instant coffee
1 tsp baking powder
1/2 tsp baking soda
A pinch of salt
For the frosting –
1 C dark chocolate (chips or chopped)
1 C coconut (or regular) cream
A pinch of salt

Instructions
1 – Pre-heat oven to 175’C/350’F
2 – Line a muffin tray (or grease well) then set aside.
3 – Place all muffin ingredients into a small bowl and stir until well combined.
4 – Spoon muffin mix into your prepared muffin tray (I love to use an ice cream scoop for less mess & ensure equal batter distribution).
5 – Bake for 15-20 minutes until the tops spring back when lightly pressed.
6 – Set aside to cool while you make your frosting.
7 – To make the frosting –
8 – Place chocolate into a small bowl and set aside.
9 – Place cream into a small saucepan over low heat, stirring frequently, heat til steaming but not boiling.
8 – Pour heated cream over your chocolate, add a pinch of salt and allow it to sit untouched for a minute.
9 – Sit until smooth, creamy and well combined.
9 – Cool til spreadable – you can speed this up by popping it into the freezer for 5.
10 – Slather muffins
11 – Enjoy xo

* I love using these dark chocolate covered freeze dried strawberries that I just buy from Naked foods organic health food store – LOVEEMMA = 20% off all online orders!! – You “can” use plain freeze dried strawberries (which you can just buy at the supermarket or health food store) then add a handful of choc chips to the batter if you prefer but Naked foods chocolate covered strawberries are IN-CRDIBLE!!.

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Question of the day –

What’s your favorite flavor cupcake ?

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 cupcakes (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post {Small Batch} Flourless Dark Chocolate Strawberry Mud Cakes! first appeared on Better with Cake.

{Low Carb – Sugar Free} Swirled Strawberry Cream Sheet Cake

Emma — Sat, 12 Feb 2022 08:04:37 +0000

Low carb – sugar-free swirled strawberry cream cake = the prefect treat to make and eat for Valentines, Galentines or just because yum!

Subtly sweet, light and fluffy vanilla spiked sponge cake swirled with tart-sweet {homemade cheats} strawberry jam and frosted with lashings of lightly sweetened freshly whipped cream! This cake is nothing short of delicious. Every bite is swirled with fresh berries, hints of vanilla and fluffy whipped cream! You are going to LOVVEEEEE it!

Truth be told, Ive been holding on to this recipe for months (but really, years) now. Ever since Eve was little, every year for her birthday without fail, she always requests one thing . . . strawberry sheet cake with alllll of the whipped cream! My girl knows what she wants and let me tell you, she has very good taste!

It’s deliciously simple, incredibly flavourful and if summer had a signature sheet cake, this would be it!

It’s light, fresh, and just downright 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 can be ready to devour within the hour!

Healthy enough to serve for breakfast with a big ol’ vat of coffee, of course, but indulgent enough to celebrate just about any occasion! + a champagne toast if you feel so inclined!

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

I hope you love as much as we do. Which is A LOT!

Just bake, frost, and enjoy! If you’re a visual learner, click here for some step-by-step video + pics/ to cook along with me.

From me and mine to you and yours, I hope you love it as much as we do which is A LOT!

ENJOY XO

Swirled Strawberry Cream Cake

Cook Time: 1 hour
Persons: 4-6
Difficulty: Easy

Ingredients
For the vanilla sheet cake:
2 eggs – or flax eggs
2 Tablespoons of vanilla yogurt
2 Tablespoons of unsweetened vanilla almond milk
1 Tablespoon of vanilla
1 cup almond flour
1 teaspoon of coconut flour
1/4 cup monk fruit sweetener (or granulated sweetener of choice)
1 teaspoon baking powder
1/2 teaspoon of baking soda
A pinch of salt
For the strawberry swirl:
1 cup of strawberries, roughly chopped
1 teaspoon of monk fruit sweetener (or granulated sweetener of choice)
A squeeze of lemon juice (about 1/2 a tsp)
For the frosting –
1 cup of whipping cream (coconut or regular) – can also use cream cheese or vanilla Greek yogurt
1 teaspoon of vanilla extract
1-2 Tablespoons of powdered sugar ( I used monk fruit but regular icing sugar is totally fine) – more or less to taste
1 Tablespoon of your strawberry sauce

Instructions
For the strawberry sauce –
Add the strawberries, sweetener and lemon juice to a medium-size saucepan over high heat.
Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the sauce has reduced and thickened by 1/3.
Remove from the heat and set aside to cool. It will continue to thicken as it cools.
For the cake:
Pre-heat your oven to 175/C/350/F and line/grease your baking tray pan with baking/parchment paper and set aside.
Place all of your cake ingredients into a medium-size bowl and stir to combine.
Pour into your prepared baking tray.
Take about 1/4 cup of the strawberry sauce and dollop it by the teaspoon randomly over the top of the cake.
Use a knife (or toothpick) to lightly swirl the sauce around, don’t over mix it.
Bake for 20-30 minutes until the top springs back when lightly pressed and the cake is set. If you feel the cake is browning too quickly just cover with some foil to prevent it from burning.
Set aside to cool while you make your whipped cream.
Note – as the cake cools, the strawberry sauce will sink down into the cake leaving luscious, sunken swirls of sweet strawberry sauce. It’s incredible! You will LOVE it!
To frost the cake, top with 1/3 of your whipped cream, then drizzle over the extra Tablespoon of strawberry sauce, you can swirl it through the cream with a toothpick, add the remaining cream, and smooth to the edges.
Slice.
Enjoy xo

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Question of the day –

What would your dream celebration cake be?

Feel free to share recipes, or links to your fave recipes in the comments below on the Facebook page or over on Instagram and please for the love of all that is good in this world when you do make your strawberry swirl sheet cake (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page or Instagram. Seeing you re-create and enjoy my recipes makes my heart so happy! Sharing is caring remember . . .

Do it, do it You know you want to

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The post {Low Carb – Sugar Free} Swirled Strawberry Cream Sheet Cake 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!

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 can 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: 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.

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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

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

Small Batch {Flourless) Black Forest Cupcakes

Emma — Tue, 17 Aug 2021 05:44:36 +0000

I’m trying to think of something fun to tell you, a funny story, some witty caption but I got nothing . . .

Week 9 of lockdown, week 7 of homeschool / remote learning . . . my brain is fried!

So, who wants cake?!

But not just any ol cake, BLACK FOREST CAKE!!!!!

Chocolate + cherries & freshly whipped cream?! it’s a yes from me!

You in?!

Truth be told, I’ve been wanting to make these black forest cupcakes for a realllly long time.

I’m talking one bowl, a handful of ingredients and 20 minutes easy!

And did I mention how delicious they were?!

Subtly sweet, super fudgey, seriously chocolaty (yet secretly healthy) rich chocolate cupcakes stuffed with black cherry jam, slathered with lashings of light and fluffy, freshly whipped cream finished with a sprinkling of dark chocolate a dusting of cacao then crowned with an extra glorious, sweet juicy cherry!

I mean, can you even . . .

Gluten free – Dairy free – Grain Free – Refined Sugar free – Low Carb – Paleo – Keto – Vegan friendly!

Super simple, seriously delicious, secretly healthy small-batch flourless black forest cupcakes

Come celebrate with me!

Small Batch Black Forest Cupcakes

Cook Time: 15 mins
Persons: 6-9
Difficulty: Easy

Ingredients
2 eggs
2 Tablespoons of vanilla yoghurt
2 Tablespoons of unsweetened vanilla almond milk
1 teaspoon of vanilla
3/4 cup (packed) almond flour
1/4 cup cacao
1/4 cup golden monk fruit sweetener – or coconut sugar / granulated sweetener of choice
1 teaspoon of instant coffee (I love to use 1 pack of decaf mocha Before you speak coffee – it’s boosted w/ Ashwagandha, Camu Camu, magnesium, valerian root, zinc & it’s truly magical! use EMS10 to get 10% off if you want to try it & believe me, you do!)
1 teaspoon baking powder
A pinch of salt
optional add in –
1 Tablespoon of unflavoured collagen – it does not change the taste or texture at all but it adds a hit of protein & it’s great for hair, skin, nails & gut healing goodness.
I Naked harvest supplements – use XOEM to get 15% off if you want to try it
For the filling –
2 Tablespoons black cherry (or strawberry) jam n- I use St Dalfours – its 100% fruit
For the frosting –
1 cup of whipping cream (coconut or regular)
1 teaspoon of vanilla extract
1-2 Tablespoons of powdered sugar ( I used monk fruit but regular icing sugar is totally fine) – more or less to taste
6 (or 9) fresh cherries
Dark chocolate, roughly chopped
A dusting of cacao – optional

Instructions
Pre-heat oven to 175’C/350’F
Line a muffing tray (or grease well) then set aside.
Place all muffin ingredients in to a small bowl and stir until well combined.
Spoon muffin mix into your prepared muffin tray (I love to use an ice cream scoop for less mess & ensure equal batter distribution) .
Bake for 15-20 minutes until the tops spring back when lightly pressed.
Set aside to cool while you make your frosting – you can speed this up by popping them in the fridge (or freezer) for a few minutes
Whip cream (+ vanilla & pwd sweetener) – set aside
To put it all together – You have 2 options here –
A – Take a small knife and cut out a section of the top of each muffin. I just insert a small knife on a 45’ish angle about a 1/2 cm in from the edge and just cut around so you remove a little cone shape from the middle of each muffin. Discard the cone (and by discard I mean snack on them as you move from cupcake to cupcake #chefperks)
Fill each cupcake cavity with 1/2-1 teaspoon of jam or . . .
B – You can leave the tops in tact and just spread the top of each cupcake with jam. Much easier and way less fidly but, I love the jammy filling that explodes from the middle of the cupcake – is it messy, you bet it is, is it worth it, I say yes, 100% oh so worth it.
Top with whipped cream.
Sprinkle with your chocolate shavings, dust with cacao, top with one of those glorious cherries.
Enjoy xo

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Question of the day –

What would your dream birthday cake (or treat of choice) be?

Feel free to share recipes, or links to your fave recipes in the comments below and please for the love of all that is good in this world when you do make your black forest cakes (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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The post Small Batch {Flourless) Black Forest Cupcakes first appeared on Better with Cake.