Keto - Better with Cake

Caramel Choc Fudge Peanut Butter Crunch Bars

Emma — Tue, 14 Oct 2025 14:26:26 +0000

What. A. Week. Said me in the middle of Monday!

Last weekend was one that did not go to plan, I spent a good amount of time testing a few recipes trying to come up with something delicious to share with you but , none of them, not one (!!!) turned out the way I had hoped.

But, just when I thought all was lost, this happened . . .

Caramel choc fudge peanut butter crunch bars!!!!!!!!!!!!!!!!!!!

And yes, the excessive amount of exclamation points are required , plus maybe a few more!!!!!!!!!!!!!!

It’s basically a healthified dark chocolate version of a snickers crisper but, a million times better in my opinion, and I don’t just mean because they’re made with more wholesome “better for you” ingredients I mean because they truly taste all kinds of magical. Also, dark chocolate always wins.

From bottom to top we have;

A crispy dark chocolate peanut butter base topped with a date free salted caramel finished with a cool crisp layer of espresso infused dark chocolate.

And yes, the espresso in the chocolate coating is totally optional but I find it really helps balance out the sweetness of all the caramel but, if you’re not a coffee lover like me then tell me why we’re friends again?! Just kidding, you know I love you , feel free to leave it out , I absolutely love it but, you do you boo. We can’t have anyone missing out on this . . .

It’s snickers meets twix, meets peanut butter cup, meets chocolate crackle.

The sneaky snack you never knew you always needed. You’re welcome.

And yes, it tastes just as incredible (if not better) than you imagine! Even if I do say so myself.

They’re made with just 6 simple ingredients that I bet you have on hand already and come together in 1 bowl with 1 spoon and can be ready to devour in about 30 minutes!!!!

Honestly, the hardest part about making these bars is waiting for them to set.

Will waiting be difficult? Possibly, for some – some people being me. Please tell me I’m not the only one?!

But, will it be worth it?

Absolutely, 100% without question, oh so worth it! I mean, can you even with all those layers . . .

Honestly I don’t know what more to tell you, I think my work here is done.

If you do one thing today (or at least add it to tomorrows to do list, please let it be making these caramel choc fudge peanut butter crunch bars, they really are edible awesomeness personified and you need them in your life because, yummmmmm!

Gluten free – Dairy free – Grain Free – Refined sugar free – Vegan – Paleo and Keto friendly.

1 bowl , 6 ingredients and 30 minutes!

Brb, I’m just going to check and see if my letter from Hogwarts has arrived . . .

From my heart to yours, enjoy xo

Caramel Choc Fudge Peanut Butter Crunch Bars

Prep time: 10 mins - Chill time: 30-60 mins
Persons: Makes 10 lge bars or 20+ bites
Difficulty: Easy

Ingredients
For the crispy choc fudge caramel base –
1/2 cup peanut butter – (or almond butter for paleo – Tahini would be great for a nut free option)
1/4 cup liquid coconut oil
1/4 cup maple syrup* – I use sugar free / monk fruit maple
2 Tablespoons of dark chocolate, melted
1 teaspoon of vanilla
A generous pinch of salt
1/4 cup peanuts – (or almonds for paleo – can also omit ) – roughly chopped.
2 cups of rice / protein krispies – Keto friends use your fave low carb alternative
1 scp plant based protein – I used the “cocoa pop almond protein!!!!!*
For the salted caramel layer –
1/4 cup almond butter ( Tahini would be great for a nut free option)
2 Tablespoons of liquid coconut oil
2 Tablespoons of maple syrup*
1/2 teaspoon of vanilla
A generous pinch of salt
For the chocolate top coat –
1/4 cup of good quality dark chocolate
1 teaspoon of coconut oil
1/2 teaspoon of instant espresso

Instructions
Line a small rimmed baking dish or loaf pan with non-stick parchment paper and set aside.Note – You could also make them single serve so you don’t have to bother slicing – simple line a muffin tray with paper cases and spoon the mixture into each case instead of making one big slice. Do what you feel.
Place all ingredients for the base apart from the puffed rice cereal and peanuts (if using) in to a small bowl and stir until well combined.
Add puffed rice cereal and peanuts then stir to combine.
Press base in to your prepared baking dish (or loaf pan) and press in to one nice smooth even layer.
Set aside.
Place all ingredients for your peanut butter caramel in to the bowl, stir until smooth, creamy and well combined. The pour over your crispy base and smooth to the edges.
Place in the freezer to set – This should take about 15-20 minutes .
While your base is setting, melt together chocolate , coconut oil and instant espresso (if using) by your preferred method – I like to do mine double broiler style, by placing the chocolate in to a bowl then sitting it on a small sauce pan filled with about 2 cm of water, let the water simmer , without touching the bottom of the bowl, stir the chocolate occasionally until completed melted.
Now – you have 2 options here -A – Which is the option I choose – Slice your chilled/set crispy snickers bars then drizzled the tops of each bar with melted chocolate, repeating until all bars with crowned with chocolate, then drizzled the remaining melted chocolate over the top to make a pretty pattern.B – You can simply pour your melted chocolate on to the base, then slice it as a whole. If you choose to take this option, be warned the chocolate layer can crack as you slice it. I suggest heating the blade of your knife with boiling water before slicing, the heat makes slicing easier (and the chocolate is less likely to crack as much) as the heated blade will melt the chocolate layers as you press to slice. Just make sure you wipe any excess water off the blade before slicing.Please note, this slice is super crunchy and may crumble a little as you cut it up, I personally love that rustic look plus any shards that fly off = bonus chef snacks (they also go great in yoghurt bowls or as smoothie toppers #worthit #nowaste
Devour! – Bars are best stored in an air tight container in the fridge
Enjoy xo

* Can omit but, I (big puffy heart) love Macro Mike plant based almond protein powder . 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!

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Question of the day –

What’s your favorite treat?

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 these healthy snickers bars (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 Caramel Choc Fudge Peanut Butter Crunch Bars first appeared on Better with Cake.

{Small Batch} Chocolate Hazelnut “Ferrero Rocher” Cookies

Emma — Tue, 14 Oct 2025 04:57:38 +0000

I did a thing . . . a deliciously wonderful , terrible (in THE best possible way) thing . . . {small batch – healthier} Chocolate Hazelnut “Ferrero Rocher” Cookies . . .

a dark choc fudge brookie ( think–> brownie meets cookie which is possibly one of , if not , THE most delicious fusions to ever exist) soft baked, super fudgy, decadent, rich chocolate cookie that’s chewy on the inside with jussssst the right amount of crispiness on the edges – aka my dream cookie – stuffed with your fave choc hazelnut spread, topped with a layer of espresso infused dark chocolate then finished with a sprinkling of deliciously buttery, roasty, toasty, hazelnuts + a pinch of flakey sea salt!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

All the exclamation points are 100% required, plus maybe a few more!!!!!!!!!!!!!

It’s like an actual Ferrero Rocher but wayyy better imo bc –> delicious chewy choc fudge brookie + espresso infused dark chocolate alwaysssss wins!!!!!

Super simple, I N S A N E L Y delicious, not to mention Gluten Free – Dairy free – Grain free – Refined sugar free – Low Carb – Paleo – Keto – Vegan friendly (just use your fave egg replacer + dairy free/ plant based chocolate)!!! But most importantly, they really are edible awesomeness personified and you need them in your life because I said so* jks but not really – they really are an absolute need, yum!!!!!

&&& fancy as they may sound/ look they could not be easier to make. Pinky promise.

The hardest part about making these is waiting for the filling and cookie dough to set before you bake them and then waiting for them to cool so you can eat without burning your face off?! Will waiting be difficult?! If you’re anything like me, unfortunately the answer is yes but, will it be worth it?! absolutrly , 100% , without question, SO worth it!!!

How to make healthier {low carb – gluten free – dairy free – sugar free} chocolate hazelnut notella stuffed “ferrero rocher” cookies:

Prep – before we begin we have to freeze out nutella for the filling!

dollop 1/ish heaping tsp of your fave choc hazelnut spread (homemade or store-bought) on lined plate or baking tray, gently smooth with the back of a spoon or lightly tap tray the treay to spread in to small mounds. freeze for 30 ish mins til firm enough to pick up

Takes 2 mins & guarantees that river of dreams stays contained inside the cookie & doesnt get absorbed into the chocolate abyss or ooze out all over your baking sheet.

How to make healthy {low carb – gluten free – dairy free – sugar free} choc fudge brookie dough, 1 bowl + 1 spoons – quick mix & you’re on your way!

Mix – In a medium size bowl, mix all cookie dough ingredients until smooth and well combined. Easy, peasy!

Chill – Freeze for 15-20 mins – or chill in the for 1-2 hrs or overnight I know , I know its seems annoying but . . .  *DO NOT SKIP THIS STEP!* sorry for yelling but this is super important! Trusttttttt, I wouldn’t make you do it if it wasn’t absolutely necessary!!!! Chilling the dough it’s what helps your cookies stay nice and thicc/ maintain their shape.

Will waiting be a little difficult? Possibly for some (some being me) Will it be worth it, 100%!

Scoop – Once chilled, the cookie dough should be firm enough to roll in your hands. Scoop a heappppping tablespoon of dough into your hands and roll in your palms pressing down to flatten it out as you go.

Stuff – Take one of your frozen “nutella” discs and place into the centre of your flat piece of cookie dough , top with another ball of cookie dough. . .

Seal – using your thumb and index or middle finger, whichever feels most comfortable, gently pinch the edges of dough together to sealllll in that frozen disc of choc haZelnut deliciousness . . . place on a lined baking tray. Make sure you leave an inch or 2 between cookies as they will puff up, rise and spread as they bake!

–> repeat with remaining dough and dics of nutella. You should get 6ish thicc cookies.

Bake – @ 175’C/ 350-‘F for 8-10 minutes until they have risen/ puffed and the edges are just set. They will still feel soft in the middle, relaxxxxxx, they’re perfect! They will firm up/ set as they cool!

Cool – Honestly, this is the hardest part . . . your “active work is done and the scent has surrounded you . . . all you want to do is dive in and eat but you mustnt! I mean it . . . go have a shower, take a walk, read 10 pages of your book . . . you need to allow your cookies to rest, undisturbed on the baking tray for 5-10 minutes as they set/ firm up. If you move them too soon they will collapse on themselves, the tray or all over you and molten hot nutella will run everywhere which sounds like a delicious problem to have but is also very, VERY dangerous. Trust – nutella burns are no joke . . . don’t be like me . . . have patience, save your beautiful face/ hands/ chest(!!!!)/ self!!

Slather with melted chocolate, sprinkle with crushed hazelnuts & a pinch of flakey sea salt (all this is totally optional but really does take the cookies, and your life by extension, to a whollleeeee new level!!), enjoy!!!!!!

I told you it was worth it and I would NEVER, ever lie about such things!!!! I mean can you even with all that melty goodness?!

PS- primarily made with nut butter and a hint of espresso (anand, if you add the optional collagen you also get a hit of protein) = totally acceptable for breakfast consumption!

Mix em’ up now, bake em’ up first thing, your early morning coffee drinking cookie eating self will thank you.

healthier, homemade chocolate hazelnut “ferrero rocher” cookies . . . the sneaky snack you never knew you always needed (lucky you have me to make sure you don’t miss out on such things!!! )

Gluten Free – Dairy free – Grain free – Refined sugar free – Low Carb – Paleo – Keto – Vegan friendly but, most importantly, they really are edible awesomeness personified and you need them in your life because, yum!!!!!

from my heart to yours, enjoy xo

ps – if you’re a visual learner, click here for tips, tricks & to cook along with me

Cook Time: 8-10 mins
Persons: 6-8
Difficulty: Easy

Ingredients
For the cookies –
1/4 cup monk fruit – 1 use Lakanto & do 1/2 classic “white” & half brown – but either works beautifully
1 egg – or your fave egg replacer
1/2 cup smooth , unsalted almond butter
1 tsp vanilla
1 tsp baking soda
2 tbsp cocoa pwd
1/2-1 tsp instant espresso pwd
a pinch of salt
For the filling –
chocolate hazelnut spread -store bought or homemade
For the glaze –
6 squares dark choc (roughly 1/2 a block) but, measure with your heart.
a small handful of hazelnuts, roughly chopped

Instructions
Line a small plate or tray w baking/ parchment paper.
dollop 1/ish heaping tsp of your fave choc hazelnut spread (homemade or store-bought) on lined plate or baking tray, gently smooth with the back of a spoon or lightly tap tray the treay to spread in to small mounds. freeze for 30 ish mins til firm enough to pick up
In a medium size bowl, mix all cookie dough ingredients until smooth and well combined.
Freeze for 15-20 mins – or chill in the for 1-2 hrs or overnight
*DO NOT SKIP THIS STEP!* – it’s what helps the cookies maintain shape.
Scoop 1 Tbsp or cookie dough- flatten in the palm of your hands
top cookie disc with 1 of your frozen “nutella” rounds
top with another disc of cookie dough and pinch to seal the edges.
Place on a lined baking sheet –> repeat until all dough is used – you should get 6 largeish – thicc – cookies
Bake @175 ’C/ 350’C for 8-10 mins til edges are just set.
Note- they will still be very soft – realxxxx – they’re perfect!
Cool for 5 . . .
Now they will be crispy on the edges, soft, chewy and deliciously gooey in the middle
Melt choc and esp powder if using – drizzle/dollop/spread over the top of each cookie
finish with a sprinkling of crushed hazelnuts and a pinch flakey sea salt . . .
Enjoy xo

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Question of the day –

Do you prefer crispy or soft-baked cookies? Frosted? Filled? Got a fave or recipe req?! 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 life changing choc hazelnut, healthier, ferrero rocher cookies (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 and nothing makes my hearet happier than seeing you make, share and enjoy my recipes! Truly !!!!

Do it, do it You know you want to

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The post {Small Batch} Chocolate Hazelnut “Ferrero Rocher” Cookies first appeared on Better with Cake.

{Baked – Grain Free} Snickerdoodle Donuts + Mocha Fudge Glaze!!!

Emma — Tue, 13 May 2025 21:14:31 +0000

{Baked – Grain Free} mocha fudge snickerdoodle donuts!

Light, fluffy, soft, tender (secretly healthy) cinnamon-spiced donuts finished with a decadent, rich, espresso infused, dark chocolate glaze and a cheeky cookie crumble!

Something that you may or may not know about me is that I LOVEEEEE donuts!

I remember growing up, when I was finally was allowed to walk to school by myself, each week I would try to save some of my pocket money and leave for school a few minutes early just so I could swing by this cute little bakery and pick up a freshly baked, fluro frosted, pretty pink donut (with extra sprinkles) to eat as I finished my walk to school. It was heaven!

And, one of my first jobs was actually at a cafe/donut shop in our local mall! I loved making and frosting (and eating) all the donuts!

These days I don’t buy donuts very often because a good gluten-free donut can be a little hard to come by. Total first world problem I know but a problem nonetheless so,

What’s a girl to do?!

She heads to the kitchen and makes her own that’s what she does and um, I don’t want to toot my own horn or anything but these donuts . . . exceeded all of my expectations! They are next-level deliciousness I tell you *toot toot* and that glaze. . . .

Made with a mix of dark chocolate and nut butter + a cheeky hit of espresso . . . it’s everything I love in life all served up on one tasty treat!!

If food could be a spirit animal, this would be mine!

Donuts + espresso infused chocolate + nut butter AND a cookie crunch!

So rich, so chocolaty with that subtle hit of espresso, paired with those light as air, cinnamon-spiced, snickerdoodle donuts finished with a deliciously buttery, crisp and crunchy cookie crumble . . .

My life is now complete.

Wait, eating these, while drinking coffee = life complete!

Made with just 6 (ish) ingredients (+ a couple of pantry staples) that I bet you have on hand already and come together in 1 bowl with 1 spoon and can be ready to devour in around 20 minutes!

Healthy enough to serve for breakfast (with a big ol’ vat of coffee, of course) but indulgent enough to enjoy for a little late-night treat (with a cup of chocolate-chai moon mylk for me please)!

Gluten Free – Dairy free – Grain free – Refined sugar free – Low Carb – Paleo – Keto – Vegan friendly.

From my heart to yours, enjoy xo

Click here for tips, tricks & to cook along with me

Baked- Grain Free Snickerdoodle Donuts + A Mocha Fudge Glaze

Cook Time: 15 mins
Persons: 12
Difficulty: Easy

Ingredients
For the snickerdooodle donuts –
2 eggs – or flax eggs
2 Tablespoons of vanilla yoghurt
1 teaspoon of vanilla
1 cup of almond flour
2 Tablespoons of Macro Mike vanilla buttercream )or salted caramel) almond protein powder (see notes for tips & subs)*
1/4 cup monk fruit sweetener – or coconut sugar / granulated sweetener of choice
1 teaspoon of cinnamon – I actually use cinnamon spice Before you speak coffee because I love the extra flavour it brings with the hint of turmeric and espresso – use EMS10 to get 10% off if you want to try it – believe me, you do!
1 teaspoon baking powder
1/2 teaspoon of baking soda
A pinch of salt
1 Tablespoon of collagen – optional but adds a hit of protein & is great for hair skin, nails & gut healing goodness
For the glaze –
1 cup of dark chocolate (chips or chopped)
1 (heaping) Tablespoon of smooth almond butter – for extra indulgence use chocolate
1 pack of decaf mocha before you speak coffee (or 1/2-1 teaspoon of fine instant espresso pwd)
For serving –
2-3 cookies (I use Simple Mills ), crushed.

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 glaze.
To make the glaze –
Melt chocolate your preferred method, add espresso (if using) and almond butter them stir until smooth creamy and well combined.
Once melted, dip each donut in to melted chocolate and place onto a wire rack (glaze side up) and repeat until all donuts have been glazed.
Sprinkle with a crushed cookie – optional but SO GOOD!
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!

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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

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The post {Baked – Grain Free} Snickerdoodle Donuts + Mocha Fudge Glaze!!! first appeared on Better with Cake.

Healthy Homamade Copycat Reese’s {Peanut Butter} Eggs. Step by step pics/video included!

Emma — Thu, 17 Apr 2025 08:29:06 +0000

Why is it that even though they’re made with the same ingredients, festive treats taste way better than their regular shaped counterpart?

Case and point . . .

salted dark chocolate peanut butter (copycat Reese’s) eggs!

Lightly salted, vanilla spiked peanut butter truffles coated in a decadent, rich, cool, crisp layer of espresso-infused dark chocolate

And would you just look at how adorable they are!

So cute, right?!

And that filling . . .

hello dreamy!

Tell me you don’t want the Easter bunny to bring you a ~~monster size~~ bucket, I mean a sweet lil Easter basket, full of those delicious little cuties?!

Made with simple ingredients that I bet you have on hand already and can be ready to devour in less than 15 minutes!!

Honestly, I don’t know what more I need to tell you.

If you, like me, have a major soft spot for dark chocolate & nut butter (who doesn’t?!) then Easter/celebrating or not, you need these in your life like, yesterday!

Also, “eggs” + nut butter (& a cheeky hit of espresso) = totally acceptable for breakfast consumption.

You with me?! course you are, you’re cool like that!

Sugar Free – Gluten Free – Dairy Free – Grain Free – Low Carb – Vegan – Keto & Paleo Friendly (just sub almond butter, works like a charm)

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

If you’re a visual learner, click here for some step-by-step video + pics/ to “cook” along with me.

Enjoy xo

Copycat Reese's {Dark Chocolate Peanut Butter} Eggs

Prep Time: 20 mins
Persons: 8-14
Difficulty: Easy

Ingredients
For the peanut butter filling –
1/2 cup of peanut butter (or nut/seed butter of choice)
1 teaspoon of vanilla – more or less to taste
2-3 Tablespoons of powdered sweetener or vanilla protein powder .
I do 1/2 protein pwd & 1/2 monk fruit icing sugar.
A pinch of flaky sea salt
Optional add-in;
1 scoop of collagen – great for hair, skin, nails and gut health
For coating –
1 cup of dark chocolate
1/2 tsp finely ground instant espresso pwd (reg or decaf) -technically optional but SO GOOD!

Instructions
Line a small tray (or plate) with baking/parchment paper and set aside.
Place all filling ingredients into a small bowl and stir until well combined.
Taking approximately 1 Tablespoon at a time (depending on how big or small you want your egg to be) roll them into balls, then gently pinch one end to create an egg shape then place your PB egg on to your prepared baking sheet.
Repeat until all mixture has been used then place your PB egg laden tray into the fridge or freezer for 5-10 mins to chill while you prepare that dreamy chocolate coating.
Melt chocolate by your preferred method.
Removed chilled PB eggs from the fridge/freezer.
Taking one PB egg at a time, place into melted chocolate, use 2 forks to gently toss/coat each egg, tapp off any excess melted chocolate and return to your lined tray.
Repeat until all PB eggs have their deliciously indulgent, dark chocolate coating.
Drizzle any remaining chocolate over your now coating PB eggs.
Pop them back in to the fridge (or freezer) for 5-10 mins to set.
Devour!
These delicious little eggs will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!
Enjoy xo

__________________________________________

Question of the day –

What’s your favorite Easter treat?

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 peanut butter eggs (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

__________________________________________

The post Healthy Homamade Copycat Reese’s {Peanut Butter} Eggs. Step by step pics/video included! first appeared on Better with Cake.

Healthy Raw Snickers Bars

Emma — Mon, 31 Mar 2025 18:01:16 +0000

I’m sorry I’ve been a little quiet and inconsistent posting here over the past few weeks.

Not only have I been having some technical difficulties which, I’m sure you’re tired of hearing about by now, but to be honest, I’ve had a really hard time just . . . getting myself together . . .

But, I’m happy to report that I feel like I’m finding my groove again !

Secretly healthy snickers bars to celebrate?!

Guys, these snickers bars are going to rock your world in more ways than one!

Firstly, secretly healthy snickers bars, um, yes please!

World rocked!

Secondly, did you know that snickers bars don’t actually contain any peanut butter?!

Peanuts, yes, peanut butter, not a drop!

Did you know about this?!

I had no idea, I guess I never really looked at the label , back in the day I would just rip them open and devour them without giving the ingredient list a second thought and for some reason I just always assumed there was peanut butter in the mix. Please tell me I’m not the only one?!

But now I’m older , wiser and know a little better . . . mostly just because few weeks ago, when I started this mission to create a better for you snickers bar (that actually tastes good) as per your request, I took a peek at the ingredient list to see get some inspo and I was shook!

Not a drop of peanut butter in sight!

“. . . nougat topped with caramel and peanuts that has been enrobed in milk chocolate . . . ”

Who knew?!

You guys, these secretly healthy snickers bars are straight up money in the bank!

Dare I say better than the original!

And I don’t just mean because they’re made with wholesome, “better for you” ingredients, I mean because they truly taste all kinds of incredible! Also, dark chocolate always wins!

Soft, chewy nougat , check!
Although I tested this recipe at least 4 times if you want a crispier, more shortbread like base, leave a comment or send me an email and I’ll give you the details.

Dreamy (date free) caramel , check!

Choc full of peanuts , check and check!

Enrobed in chocolate, you better believe it! I mean is there any other way to live?!

Super simple to make using just 7 basic ingredients that I bet you have on hand already and come together in 1 bowl with 1 spoon and can be ready to devour in less than an hour – most of which is chill time which in all honesty is THE hardest part about making these bars.

Will waiting be difficult, possibly for some – some people being me

But will it be worth it?! Absolutely, 100%, without question, oh so worth it!

I mean . . . can you even with those layers?!

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb – Keto – Paleo – Vegan Friendly

All natural, quick and easy, secretly healthy, soft and chewy, better for you snickers bars!

1 bowl + 7 ingredients

100% worth it!

And yes, you better believe I’ll be making a fully loaded peanut butter version some time in the not to distant future . . . watch this space!

From my heart to yours, enjoy xo

Raw {DATE FREE} Snickers Bars

Prep Time: 15 mins
Persons: 8+++
Difficulty: Easy

Ingredients
For the base –
1/2 cup almond flour
1/4 cup + 1 Tablespoon of coconut flour
1/4 cup of maple syrup*
2 Tablespoons of almond milk – or milk of choice
1 teaspoon of coconut oil, melted
1 teaspoon of vanilla
1/4 teaspoon of ground cinnamon – I actually use cinnamon before you speak coffee because coffee = life and I just love that little extra flavour boost it brings to the nougat – use EMS10 to get 10% off if you haven’t tried it yet, you really should!
1 pinch of salt
For the caramel filling –
1/2 cup almond butter
1/4 cup coconut oil
1/4 cup maple syrup – I use sugar free/ monk fruit
1 teaspoon of vanilla
A generous pinch of salt
1/2 cup (or more if you want want extra crunchy) peanuts – or almonds for paleo – roughly chopped. Chunky peanuts make slicing a little tricky so I suggest chopping them up a little.
For the chocolate coating –
1/2 cup of good quality dark chocolate – use 1 cup if you want to completely coat your snickers bars
1 teaspoon of coconut oil
A pinch of salt + extra for serving

Instructions
Line a small rimmed baking dish or loaf pan with non-stick parchment paper and set aside.
Place all ingredients for the base into a small bowl and stir until well combined.
Press base in to your prepared baking dish (or loaf pan) and press in to one nice smooth even layer. Set aside.
Place all ingredients for your almond butter caramel in to a small bowl and stir until smooth, creamy and well combined.
Pour 1/2 of your salted caramel filling over your nougat base and smooth in to a nice, even layer.
Optional – lightly toast peanuts, in the oven or a dry skillet for a few minutes until slightly golden and fragrant. Set aside for a minute or two to cool.
Add peanuts to your caramel layer then use your hands (or the back or a spoon, it’s get a little messy but it’s totally worth it) to gently but firmly press your peanuts in to your caramel layer.
Add remaining caramel, gently smooth to the edges – it’s OK if some of the peanuts get caught up in the caramel, it’s destined to happen, just go with it.
Place in the freezer to set – should be ready in 20ish minutes.
Melt together chocolate and coconut oil by your preferred method – I like to do mine double broiler style, by placing the chocolate in to a bowl then sitting it on a small sauce pan filled with about 2 cm of water, let the water simmer , without touching the bottom of the bowl, stir the chocolate occasionally until completed melted.
Now – you have 2 options here -1 – which is the option I chose – I sliced the chilled/set snickers bars then drizzled the tops of each bar with melted chocolate, repeating until all bars with crowned with chocolate, then drizzled the remaining melted chocolate over the top to make a pretty pattern.
2 – You can simply pour your melted chocolate on to the base, then slice it as a whole. If you choose to take this option, be warned the chocolate layer can crack as you slice it. I suggest heating the blade of your knife with boiling water before slicing, the heat makes slicing easier (and the chocolate is less likely to crack as much) as the heated blade will melt the chocolate layers as you press to slice.

Just make sure you wipe any excess water off the blade before slicing.
Devour!
Bars are best stored in an air tight container in the fridge (can also be frozen)

Enjoy xo

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Question of the day –

What’s your favorite treat?

Do it, do it You know you want to ox

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The post Healthy Raw Snickers Bars first appeared on Better with Cake.

Deliciously Simple, Life-changing, Roasted Baby Tomatoes

Emma — Sat, 29 Mar 2025 17:27:07 +0000

Allow me to introduce you to my latest roasted veg obsession . . .

Although technically tomatoes are fruit aren’t they?!

Either way, fruit or veg . . . these deliciously simple roasted baby tomatoes . . . life. changing.

And I know what you’re thinking . . .

1 – “Em, They’re just tomatoes, calm down”

To this I say, I’m really sorry but I just can’t!!!!

2 – “Em, week after week you tell us all about your new fave thing and declare it to be deliciously simple and seriously life-changing”

You know what?!

You, my friend, are 100% correct!

But, I mean it.

Every.

Single.

Time.

Those of you who follow along on Facebook and Instagram (especially those of you who watch my stories) will know that I have been roasting alllll of the tomatoes pretty much every single week going on a good few months now #cantstop #notsorry

I have no idea where the idea came from or why I didn’t think to do it earlier, especially considering how much I love to roast all the things

But you guys . . . these roasted baby tomatoes are everything I want to eat on anything and in everything now and forever!

They are just so good!

Something truly magical happens when you roast these delicious little gems . . . the edges get all crisp, crunchy and gloriously caramelized *swoon* but, the middle gets soft, tender and deliciously jammy.

And then there’s the flavor . . . it’s kind of hard for me to explain so you’re really just going to have to trust me on this and GO MAKE THEM ALREADY so you can taste the magic for yourself but, somehow the flavors both intensify and mellow out at the same time?!

The contrast in flavors with the natural sweetness of those ripe, little rubies and that gentle hit of salt just marries so perfectly together, it really is magic in your mouth.

And, of course the contrast in texture with the crispy edges and that jammy little center is all kinds of incredible!

I mean, would you just look at them?!

Plus, serving anything with roasted tomatoes just sounds kinda fancy don’t you think?!

Although, in all honesty, this “recipe” , if you could even call it that , is so easy to make it’s kind of ridiculous.

Especially considering how insanely delicious the end result is!

I think that’s why it’s taken me so long to put this post together, because I guess I thought it was to simple to share?! But now I’ve decided that simple or not, it’s just to delicious to keep to myself.

Besides, minimum effort and maximum flavor is what I’m alll about!

And these deliciously simple, roasted baby tomatoes certainly deliver the goods, and in a very big and real way might I add, on both of those accounts!

3 ingredients and 15 minutes is all you need and life as you know it will be changed forever.

And yes, I really do believe that!

Once you have your pretty little maters’ all richly, roasted and ready for devouring the ways you can enjoy them are virtually limitless!

Throw them into a simple salad or simply add a big spoonful on to some mashed avocado on toast.

Or, use them to make this quick and easy pico and take your burrito bowl to the next level . I’m thinking we should definitely use them to make this quick and easy, 3 ingredient chicken bruschetta too!

All natural, quick, easy, crisp, crunchy, soft, tender, salty, sweet, deliciously simple, oven roasted baby tomatoes.

3 ingredients, 15 minutes – life as you know it will be changed FOREVA!!!!!!

Make them. Eat them. Love, love, love them!

Deliciously Simple, Life-changing Roasted Baby Tomatoes

Cook Time: 20 mins
Persons: 4+
Difficulty: Easy

Ingredients
2 cups of baby grape tomatoes, cut in half (or quarters if on the larger side)
1 teaspoon of your fave cooking oil – luqid state – I use extra virgin olive or avocado oil but any should be fine
A generous pinch of salt and pepper

Instructions
Preheat oven to 175’C (350’F) and line a large baking tray with baking/parchment paper, set aside.
Place your sliced tomatoes into a bowl, (or you can lace them directly on to your baking tray) , drizzle with oil, sprinkle over your seasonings and toss to coat.
Roast for 15-20 minutes, until the edges are slightly charred, crisp and gloriously caramelized and the middle is deliciously jammy, soft and tender.*Note – you may need to rotate the tray once or twice during cook time depending on how well/evenly your oven distributes heat.
Voila’ that’s it
Now go, eat them with/on and in alllll of the things!

Enjoy xo

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Question of the day –

Are you a fellow roasted veg (or in this case, roasted fruit) lover?! Whats you’re favorite way to prepare them? And of course how do you like to eat yours ?! Tell me . . . details please

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 deliciously simple, life changing roasted tomatoes (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

__________________________________________

The post Deliciously Simple, Life-changing, Roasted Baby Tomatoes first appeared on Better with Cake.

Healthy Shamrock Shake!

Emma — Sun, 16 Mar 2025 18:43:30 +0000

Is it even St Patricks Day if you don’t have yourself a creamy, dreamy, light and green-y shamrock shake?! Sorry, that was terrible I know. I could go back and delete it but wheres the fun in that?!

You guys, this smoothie . . . honestly, I have no words!

Subtly sweet, seriously creamy, spiked with the perfect hit of vanilla, a hint of minty freshness & it’s choc-full of choc chips!

You can’t beat a classic like cookies and cream & adding a touch of matcha, a hint of mint + some extra chocolate = best idea, ever!

A matcha made in heaven! Sorry #notsorry it had to be done!

Not only does it taste incredible but, it also packs a nutritional punch!

It’s rich in antioxidants, high in calcium, potassium, magnesium, iron & fiber.

It’s a natural anti-inflammatory!

Great for stabilizing blood sugar, balancing hormones, enhancing mood, aid concentration & restoring energy levels (both mental & physical).

And, it’s packed with protein & gut healing goodness!

Super smoothie say whatt?!

So much goodness in one pretty little cup!

Healthified or not, I can’t think of a better way to celebrate St Patricks day or just kick start your day than with a cup of this deliciousness!

You in?! Of course you are, you’re cool like that!

Gluten Free – Dairy Free (if you want) – BANANA FREE (!!) – DATE FREE – Sugar free – Low carb – Paleo – Keto – 100% vegan friendly! But most importantly it really tastes like an absolute dream and St Patricks day celebrating or not, you need it in your life because, yum!

From my heart to yours, enjoy xo

Healthy Shamrock Shake

Prep Time: 2 mins
Persons: 1
Difficulty: Easy

Ingredients
1/2 C vanilla yogurt
1/2 C unsweetened vanilla almond milk (or milk of choice ) – more or less to desired consistency
1/2 tsp matcha powder
1 Tbsp cashew butter
1/2 tsp vanilla
a few drops of peppermint extract – a little goes a long way!
1/2 C frozen zucchini – makes it extra thick – you cant taste it , promise!
A pinch of pink salt
1/4-1/2 cup of ice – more or less to desired consistency
* If you like a sweet brew, add 1/2-1 teaspoon of monk fruit sweetener (or sweetener of choice) to taste
A handful of ice
Best served with a dollop of whip, a cheeky shaving of dark choc & a crushed (GF) oreo!
Optional add ins;
A handful of spinach + 1/4 of an avocado for healthy fats and extra fibre!
1 Tbsp melted sugar free dark chocolate sauce to swirl your glass with happiness
1-2 scoops of collagen – for gut healing goodness
1 scoop protein powder – for extra protein – vanilla works best in this recipe imo*

Instructions
Place all ingredients into your blender and process until smooth, creamy, and well combined.
Pour into a chilled glass or mason jar then top with toppings of choice.
Enjoy xo

* I love Macro Mike plant based almond protein powder . Its gluten free, dairy free, sugar free, boosted with pre & 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

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Question of the day –

Festive smoothie yay or nay?! What’s your go-to smoothie combo?

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 secretly healthy, sugar-free gingerbread latte (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

__________________________________________

The post Healthy Shamrock Shake! first appeared on Better with Cake.

Choc fudge lava brookies for two (or just you) xo

Emma — Wed, 12 Feb 2025 18:57:56 +0000

Soft baked, choc fudge lava brookies for two (or just you)!

The perfect way to celebrate valentines, galentines, or just for those moments in life when you need, that’s right, I said NEED, a cookie or 2 but don’t want to bake, or can’t be trusted with ( ← we’ve all been there) an entire batch of 12 – 24!

Soft, chewy, crispy on the edges, super, SUPER fudgy in the middle! THE PERFECT COOKIE (or should I say brookie?!) for any occasion or, simply just to help you crush those late night cookie cravings (please tell me I’m not the only one who has them pretty much every. single. night?!) but also, just because cookies/brookies are always a good idea! Am I right!? Oh, you know I am!

Just in case you’re not familiar with life-changing deliciousness that is the brookie . . . a brookie = soft-baked cookie meets suuuuuuper fudgy, rich chocolate brownie and yes, its just as incredible, if not more so, than you imagine. They even come complete with that signature, cosmic brownie crackle on top!!!!

This, right here, this single serve, super fudgy (secretly healthy), soft baked choc fudge lava brookie has taken my obsession with cookies, brownies and melty puddles of rich dark chocolate to a whollleeeee new level!

I mean the only thing better than a fresh from the oven, soft baked, ooey gooey brownie or choc chip cookie is a fresh from the oven, soft baked, ooey, gooey double choc fudge lava brookie! Who says you have to choose between brownies OR cookies?! I say lets have both!

You with me? of course you are, you’re cool like that!

Super simple, seriously delicious made with just a handful of ingredients that I bet you have on hand already and come together in one bowl, with one spoon, and can be ready to devour in a matter of minutes!

Annnndddd, they also happen to be secretly good for you!

Gluten Free – Dairy Free – Grain Free – Refined sugar free – Low Carb – Paleo – Keto – 100% Vegan friendly but most importantly they really are edible awesomeness personified and you need them in your life because, yum!

Also, primarily made with nut butter and a cheeky hit of espresso = totally acceptable for breakfast consumption + a big ol’ vat of coffee, of course.

Crispy on the edges, soft and chewy in the middle and literally oozing with rich, chocolaty awesomeness when you bite on!

Go, go, get em!

Click here for some step-by-step pics & to cook along with me

Double Choc Fudge Lava Brookies for two

Cook Time: 6-8 mins
Persons: 1-2
Difficulty: Easy

Ingredients
1/4 C almond flour
1 tbsp cacao
1 tbsp almond butter
1 tbsp maple syrup
1 tbsp monk fruit sweetener – or granulated sweetener of choice
1/2 tsp instant espresso pwd) – opt but helps enhance the richness of the chocolate
1 tsp vanilla extract
Dark choc (chips or chopped) measure with your heart
1/2 tsp baking soda
a BIG pinch of salt
1 scp collagen – opt but great for an extra hit of protein + hair, skin, nails & gut health.

Instructions
Place all ingredients apart from the chopped chocolate into a small bowl and stir to combine
Add chocolate and stir to combine.
Pop the bowl into the freezer for 10 mins (or you can refrigerate for 30 mins up to 2-3 days).
Note – if you prefer a thinner, flatter, crispier cookie, you can skip this step but I find freezing the dough for a few minutes helps the cookies hold their shape better through the cooking process and I personally LOVE my cookies on the thicker side #youdoyou
When you’re ready to get your cookie on, remove the bowl from the freezer or fridge.
Scoop and roll your cookies into desired shape and size and place them onto a lined baking tray.
Bake @ 175’C / 350′ F for smaller cookies bake for 6-8 minutes – medium-sized cookies bake for 8- 10 minutes – large cookies bake for 10-12 minutes and if you’re making one monster size cookie bake for 12-15 minutes.
NOTE – at this time they will still feel soft. DO NOT OVERBAKE YOUR COOKIES!!!! Sorry for yelling but this is very important! Once your cook time is up, remove them from the oven and set them aside for 3-5 minutes to cool and set.
Trussssttttt me. I would never steer you wrong. Your trust and patience will pay off because now you’re cookies will have set and the edges will be crispy and the middle will be ooey, gooey and all kinds of wonderful.
Enjoy xo

__________________________________________

Question of the day –

Do you prefer crispy or soft-baked cookies?

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 life changing choc collagen lava brookies (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

__________________________________________

The post Choc fudge lava brookies for two (or just you) xo first appeared on Better with Cake.

Strawberry Bounty Bites + a FREE healthy recipe e-book!

Emma — Sun, 09 Feb 2025 03:03:19 +0000

I am SO excited to share with you that I have teamed up with my friends at Queensland Strawberries to create a berry-yummy 100% FREE recipe e-book that’s full of deliciously simple , secretly healthy yet insanely delicious recipes to help spread the berry love while keeping you (& your belly) happy, nourished & thriving through the week.

Inside the book you will find all brand new, super exclusive, never before seen recipes that I know you will absolutely LOVE!

Things like – DIY Sugar free, Strawberry Vanilla Jam, Strawberry Rhubarb Crumble (my Dad’s fav) , Strawberry Peach Snack Cake, Strawberry Crumble Bars , Sparkling Kombucha Strawberries (I am SO in love with these!! They will be perfect for valentines, galentines or just because, yum!!) , Strawberry Overnight Oats (my husbands current breakfast + perfect for meal prep!!), No Bake {Dairy Free} Strawberry Cheesecake (my husbands kryptonite) & last but not least, my current & your soon to be fave snack – Strawberry Dark Chocolate Bounty Bars!!!

All recipes are gluten free, sugar free, dairy free, grain free, low carb, paleo & 100% vegan friendly but most importantly they really are I N S A N E L Y delicious & I can not wait for you to try them!

Click here for a sneak peek at all the allll the berry-yummy goodies included in the book or grab your copy here —> FREE Strawberry Recipe Book!!!

Now, lets quickly talk about these dark chocolate strawberry bounty bars . . . think —> everything you love about the good old fashioned bounty – yummy, chocolaty, coco-nutty deliciousness with a berry-licious twist that are dare I say, may just be wayyy better than the original, and I don’t just mean coz they’re made with healthier, “better for you” ingredients, I mean because they truly do taste all kinds of magical, also, espresso infused dark chocolate always wins imo

You could say they are kind of like a cherry ripe but also not really because cherries & strawberry taste veryyyy different. I waffling, I know , I’m so excited to share this recipe & FREE e-book with you that I can’t even think straight!

Although, even if I was super calm, chill & of sane mind (as if that’s something that happens often ) I honestly still don’t think I could find the words to describe the life changing deliciousness (no , I’m not exaggerating or being dramatic at all – not me, never!! ; ) they really are THAT good!) that is the secretly healthy, sugar free, dark chocolate strawberry bounty bar so, do yourself a favour & go make them already!!!

PS – don’t forget to grab your copy of my FREE strawberry recipe e-book – you will LOVEEEE

And please for the love of all that is good in this world when you do make your low carb , sugar free dark chocolate strawberry bounty bites (or any of the recipes you find on this blog of mine) snap a pic , share it & tag me on Instagram (or the Facebook page) seeing you re-create & enjoying my recipes really does make my heart all kinds of happy

From my heart to yours, enjoy xo

Strawberry Bounty Bites

Prep Time: 10 mins - Chill time - 30 mins - 1 hour
Difficulty: Easy

Ingredients
For the strawberry coconut bars:
1 C desiccated coconut
1/4 C coconut cream – thick part only* see note
1/3 C strawberries, hulled & roughly chopped
2 Tbsp maple syrup – I use sugar free – more or less to taste
2 tsp vanilla
a pinch of salt
1 scoop vanilla protein powder – technically opt but I love the extra flavour, nutritional boost + pre/pro-biotics it brings – brand recs & cheeky discount below**
For the chocolate coating:
1/2 C dark chocolate chips or roughly chopped
1/4-1/2 tsp finely ground instant espresso*** – optional but SO good!

Instructions
Line a small tray (or plate) with baking/parchment paper & set aside.
Place all ingredients for the strawberry bounty bars into your food processor & pulse or process until combined.
Now, you have two options here . . .
Option A – spoon your strawberry coconut mixture into a silicone mould (I used a small rectangular silicone ice cube tray that I just bought at woolworths but any kind of silicone chocolate mould would work) make sure you press the mixture firmly down into fill the mould and use the back of your spoon to smooth/level out the tops.Gently tap the filled mould on to the counter top a few times to help remove any pesky little air bubbles that may be hiding in the middle of your bars and place them in to the freezer for an hour or two to set.
Option B – If you don’t have (or want to buy) an ice cube tray or chocolate mould you can just use your hands to roll the mixture into balls or form little log shapes like the more traditional bounty shape we know & love..
Place your rolled balls (or logs) your prepared baking tray (or plate) and place it in to the freezer for an hour or two to set.
Once your strawberry coconut bars are set, leave them in the freezer while you prepare your chocolate for coating.
Melt chocolate by your preferred method. Remember to add the finely ground instant espresso powder if using.
Taking one bar (or ball or log) at a time, dip the bottom half of each strawberry coconut bite into your melted chocolate.Let any excess chocolate drip off the bottom (pro tip – gently scrape the base on the side of the bowl your melted chocolate is in so it’s nice & smooth) then place on your prepared baking tray.
Drizzle any remaining chocolate over the top of your berry-licious bounty bites.
Enjoy xo

Notes –

These blissful bites of deliciousness are best kept in the fridge & should keep well in an air tight container for 1-2 weeks (but I doubt they will last that long because , yum! ) or you can freeze for up to 3 months.

Note / tips:

*Tip to get the thickest, creamiest coconut cream – open your can of coconut cream & let is sit, uncovered, in the fridge overnight. Then, the next morning when you’re ready to make your beautiful bounty bars you just scrape of the super creamy top layer. You can use the remaining liquid to make smoothies – I pop then in an ice cube tray & freeze for future use.

** I love Macro Mike plant based almond protein powder (have not tested any other kind/brand 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

*** I use before you speak coffee high performance instant coffee – not only is it insanely delicious but its also boosted with Marine Collagen, Silica, Camu Camu, Proline, MCT & Biotin. It’s such a great way to add some extra nourishment into your every day coffee routine. EMS10 = 10% off if you want to try it & believe me, you really do!

__________________________________________

Question of the day –

Whats your bream birthday treat?

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 low carb , sugar free strawberry bounty bites (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

__________________________________________

The post Strawberry Bounty Bites + a FREE healthy recipe e-book! first appeared on 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

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Question of the day –

What’s your favorite flavor donut?

Do it, do it You know you want to

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