Low fat - Better with Cake https://betterwithcake.com Thu, 16 Oct 2025 01:42:09 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://betterwithcake.com/wp-content/uploads/favicon1.png Low fat - Better with Cake https://betterwithcake.com 32 32 75486473 Caramel Choc Fudge Peanut Butter Crunch Bars https://betterwithcake.com/healthy/sugar-free-caramel-choc-fudge-peanut-butter-crunch-bars/ https://betterwithcake.com/healthy/sugar-free-caramel-choc-fudge-peanut-butter-crunch-bars/#respond Tue, 14 Oct 2025 14:26:26 +0000 http://betterwithcake.com/?p=29603 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...

The post Caramel Choc Fudge Peanut Butter Crunch Bars first appeared on Better with Cake.

]]> 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
  1. Instructions
  2. 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.
  3. 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.
  4. Add puffed rice cereal and peanuts then stir to combine.
  5. Press base in to your prepared baking dish (or loaf pan) and press in to one nice smooth even layer.
  6. Set aside.
  7. 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.
  8. Place in the freezer to set – This should take about 15-20 minutes .
  9. 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.
  10. 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
  11. Devour!  – Bars are best stored in an air tight container in the fridge
  12. 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!

__________________________________________

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

__________________________________________

 

The post Caramel Choc Fudge Peanut Butter Crunch Bars first appeared on Better with Cake.

]]> https://betterwithcake.com/healthy/sugar-free-caramel-choc-fudge-peanut-butter-crunch-bars/feed/ 0 29603 {Baked – Grain Free} Snickerdoodle Donuts + Mocha Fudge Glaze!!! https://betterwithcake.com/healthy/baked-grain-free-mocha-fudge-snickerdoodle-donuts/ https://betterwithcake.com/healthy/baked-grain-free-mocha-fudge-snickerdoodle-donuts/#respond Tue, 13 May 2025 21:14:31 +0000 http://betterwithcake.com/?p=30465 {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,...

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

]]> {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.
  1. Instructions
  2. Pre-heat oven to 175’C/350’F
  3. Grease your donut pan (or muffin tray) then set aside.
  4. Place all donut ingredients in to a small bowl and stir until well combined.
  5. Pipe (or spoon) your donut mix in to your prepared donut (or muffin) tray
  6. Bake for 10-12 minutes (or 15-20 if doing muffins) until the tops spring back when lightly pressed.
  7. Set aside to cool while you make your glaze.
  8. To make the glaze –
  9. Melt chocolate your preferred method, add espresso (if using) and almond butter them stir until smooth creamy and well combined.
  10. 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.
  11. Sprinkle with a crushed cookie – optional but SO GOOD!

  12. Enjoy xo

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

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

__________________________________________

Question of the day –

What’s your favorite flavor donut?

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

Do it, do it You know you want to

 

__________________________________________

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

]]> https://betterwithcake.com/healthy/baked-grain-free-mocha-fudge-snickerdoodle-donuts/feed/ 0 30465 Healthy Homamade Copycat Reese’s {Peanut Butter} Eggs. Step by step pics/video included! https://betterwithcake.com/healthy/low-carb-sugar-free-4-ingredient-dark-chocolate-peanut-butter-copycat-reeses-eggs/ https://betterwithcake.com/healthy/low-carb-sugar-free-4-ingredient-dark-chocolate-peanut-butter-copycat-reeses-eggs/#respond Thu, 17 Apr 2025 08:29:06 +0000 http://betterwithcake.com/?p=31038 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...

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

]]> 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!
  1. Instructions
  2. Line a small tray (or plate) with baking/parchment paper and set aside.
  3. Place all filling ingredients into a small bowl and stir until well combined.
  4. 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.
  5. 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.
  6. Melt chocolate by your preferred method.
  7. Removed chilled PB eggs from the fridge/freezer.
  8. 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.
  9. Repeat until all PB eggs have their deliciously indulgent, dark chocolate coating.
  10. Drizzle any remaining chocolate over your now coating PB eggs.
  11. Pop them back in to the fridge (or freezer) for 5-10 mins to set.
  12. Devour!
  13. 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!
  14. 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.

]]> https://betterwithcake.com/healthy/low-carb-sugar-free-4-ingredient-dark-chocolate-peanut-butter-copycat-reeses-eggs/feed/ 0 31038 Deliciously Simple, Life-changing, Roasted Baby Tomatoes https://betterwithcake.com/healthy/deliciously-simple-life-changing-roasted-baby-tomatoes/ https://betterwithcake.com/healthy/deliciously-simple-life-changing-roasted-baby-tomatoes/#respond Sat, 29 Mar 2025 17:27:07 +0000 http://betterwithcake.com/?p=25542 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...

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

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

Deliciously Simple, Life-changing, Roasted Baby Tomatoes - www.betterwithcake.com

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.

Deliciously Simple, Life-changing, Roasted Baby Tomatoes - www.betterwithcake.com

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!

Deliciously Simple, Life-changing, Roasted Baby Tomatoes - www.betterwithcake.com

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?! 😍😍😍

Deliciously Simple, Life-changing, Roasted Baby Tomatoes - www.betterwithcake.com

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!

Deliciously Simple, Life-changing, Roasted Baby Tomatoes - www.betterwithcake.com

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 - www.betterwithcake.com

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
  1. Instructions
  2. Preheat oven to 175’C (350’F) and line a large baking tray with baking/parchment paper, set aside.
  3. 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.
  4. 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.
  5. Voila’ that’s it
  6. Now go, eat them with/on and in alllll of the things!

Enjoy xo

_________________________________________

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.

]]> https://betterwithcake.com/healthy/deliciously-simple-life-changing-roasted-baby-tomatoes/feed/ 0 25542 Healthy Shamrock Shake! https://betterwithcake.com/low-carb/healthy-low-carb-sugar-free-shamrock-shake/ https://betterwithcake.com/low-carb/healthy-low-carb-sugar-free-shamrock-shake/#respond Sun, 16 Mar 2025 18:43:30 +0000 http://betterwithcake.com/?p=30988 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...

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

]]> 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*
  1. Instructions
  2. Place all ingredients into your blender and process until smooth, creamy, and well combined.
  3. Pour into a chilled glass or mason jar then top with toppings of choice.
  4. 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 ♥

_________________________________________

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.

]]> https://betterwithcake.com/low-carb/healthy-low-carb-sugar-free-shamrock-shake/feed/ 0 30988 Lemon and Poppyseed Muffins https://betterwithcake.com/low-carb/low-carb-gluten-free-lemon-and-poppyseed-muffins/ https://betterwithcake.com/low-carb/low-carb-gluten-free-lemon-and-poppyseed-muffins/#respond Sun, 12 Jan 2025 18:50:42 +0000 http://betterwithcake.com/?p=29868 Lovely Lemon & Poppyseed muffins! A wonderful little palette cleanser after allllll the deliciously indulgent Christmas treats (I regret nothing ♥) ! To say I am obsessed with these adorable little muffins is a bit of an understatement. I may or may not have made them 3 x in 2 weeks (I totally did!) and each time I make them I feel like I fall more & more in love with them! Subtly sweet, soft and tender with the perfect hit of light, fresh, zesty, lemony deliciousness! Hear me when I say, you neeeeeed in on this. Made with no...

The post Lemon and Poppyseed Muffins first appeared on Better with Cake.

]]> Lovely Lemon & Poppyseed muffins! A wonderful little palette cleanser after allllll the deliciously indulgent Christmas treats (I regret nothing ♥) !

To say I am obsessed with these adorable little muffins is a bit of an understatement. I may or may not have made them 3 x in 2 weeks (I totally did!) and each time I make them I feel like I fall more & more in love with them!

Subtly sweet, soft and tender with the perfect hit of light, fresh, zesty, lemony deliciousness!

Hear me when I say, you neeeeeed in on this.

Made with no refined flour or sugar using just a handful of 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 20 minutes!

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

Super simple, seriously delicious and 100% worthy of their title.

Subtly sweet, soft, tender & bursting with deliciousness. They’re practically perfect in every way!

I hope you love them as much as I do which just in case you missed it, is A LOT!

FYI – these make THE PERFECT make-ahead grab & go breakfast  or morning/ afternoon treat for busy days! They are 100% freezer friendly so you can make a double, triple, quadruple batch now, then stash them in the freezer so they’re ready for the week , or just something to have on hand should unexpected visitors pop by. Look at you being all organized!

From my heart to yours,  Enjoy xo

Lovely Lemon and Poppyseed Muffins

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

  • Ingredients
  • 2 eggs – or flax eggs
  • 2 Tablespoons of vanilla yoghurt
  • 1 Tablespoon of lemon juice (from 1/2 a large lemon)
  • 1 teaspoon of lemon zest
  • 1 teaspoon of vanilla almond milk
  • 1 teaspoon of vanilla
  • 1 cup almond flour
  • 2 Tbsp  vanilla (or white chocolate) protein powder *
  • 1/4 cup of monk fruit sweetener**
  • – or granulated sweetener of choice
  • 1 teaspoon baking powder
  • 1/2 teaspoon of baking soda
  • A pinch of salt
  • 1 Tablespoon of poppy seeds
  • For the glaze which is technically optional but super delicious + life’s better frosted! –
  • Powdered monk fruit sweetener (or icing sugar)
  • A splash of milk (or water) – to desired consistency
  1. Instructions
  2. For the muffins ;
  3. Pre-heat oven to 175’C/350’F
  4. Line your muffin tray with paper cases then set aside.
  5. Place all muffin ingredients apart from the poppyseeds into a medium-size bowl and stir until well combined.
  6. Add poppyseeds and stir until just combined. Try not to overmix
  7. Spoon your batter into your prepared muffin tray.
  8. Bake for 12-15 minutes – until the top springs back when lightly pressed.
  9. Set aside to cool .
  10. For the Frosting :
  11. Sift icing sugar (not essential but ensures they’re no lumps in your frosting)
  12. Add milk (or water) 1 teaspoon at a time to reach desired consistency.
  13. Drizzle muffins
  14. Enjoy xo

  • *I use Macro Mike vanilla buttercream (or caramelized white chocolate) 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!
  • You “can” sub 1 tsp coconut flour in place of the protein powder but the flavour & nutritional boost the protein pwd adds really make  these muffins extra magical!
  • **The lovely team @ Lakanto have given me a discount code to share with you – EMSWANSTON15 = 15% off all the things. let me know if you have any questions or need product recs. Happy shopping xo

__________________________________________

Question of the day –

What’s your all-time favourite flavour muffin (or cupcake)? any suggestions or requests on what I should make next?

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 lovely lemon and poppyseed 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

__________________________________________

 

 

The post Lemon and Poppyseed Muffins first appeared on Better with Cake.

]]> https://betterwithcake.com/low-carb/low-carb-gluten-free-lemon-and-poppyseed-muffins/feed/ 0 29868 Sugar Free Peppermint Mocha – Hot or Iced!! https://betterwithcake.com/healthy/sugar-free-dairy-free-low-carb-peppermint-mocha-hot-or-iced/ https://betterwithcake.com/healthy/sugar-free-dairy-free-low-carb-peppermint-mocha-hot-or-iced/#respond Mon, 23 Dec 2024 05:11:59 +0000 https://betterwithcake.com/?p=30849 {Sugar-Dairy free} Iced peppermint mocha coming in hot, hot, hot (or iced, iced, iced but it just doesnt have the same ring to it does it?!)!!!! Anyway, sugar free iced peppermint mochas that can be hot or iced! Deliciously winning on so many levels!!! Hands down one of my all time fave holiday drinks. Ever! & something I’ve been having every day since the start of December Sorry Im only just now telling you about it . Forgive me?! One sip & all will be forgiven I just know it (even just the smell) makes my Christmas lovin’ heart (&...

The post Sugar Free Peppermint Mocha – Hot or Iced!! first appeared on Better with Cake.

]]> {Sugar-Dairy free} Iced peppermint mocha coming in hot, hot, hot (or iced, iced, iced but it just doesnt have the same ring to it does it?!)!!!!

Anyway, sugar free iced peppermint mochas that can be hot or iced! Deliciously winning on so many levels!!!

Hands down one of my all time fave holiday drinks. Ever! & something I’ve been having every day since the start of December Sorry Im only just now telling you about it . Forgive me?!

One sip & all will be forgiven I just know it (even just the smell) makes my Christmas lovin’ heart (& belly) all kinds of happy.

The decadent richness of cacao combined with that gentle hum (or loud rev if you prefer) of espresso & that subtle hint of minty freshness

Seriously, so good! Starbucks who?!

*No added sugar
*Packed with protein
*Loaded with gut-healing goodness

All I want, every day between now & Christmas pls!

And yes, I’d you aren’t a fan of coffee (pls tell me how we’re friends again?! jk – ILY) just leave it out & have yourself a creamy, dreamy choc mint chiller. It will still be insanely delicious just not quite as magical IMO

Honestly, I can’t think of a better way to start, end or fill the day than binge-watching Christmas movies with a cup of this deliciousness!

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

Sugar Free Peppermint mocha!

  • Prep Time: 2 mins
  • Persons: 1
  • Difficulty: Easy

  • Ingredients
  • 1/2-1 cup unsweetened vanilla almond milk (or milk of choice)
  • 1 Tablespoon of cacao – at night (or if Im feeling super stressed & frazzled) I make it w/ 1 Tbsp yes please health – life changing magnesium rich super food “night, night” hot chocolate mix
  • 1-2 shots of your fave espresso – 1 sachet of Before you speak high performance instant espresso + 1/3 C water (I love mocha or OG in this recipe) – or 1-2 tsp of reg instant espresso or a shot or 2 of your fave brew.
  • 1/8-1/4 tsp of peppermint extract – more or less to taste
  • 1 tsp vanilla
  • 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
  • Optional add ins;
  • 1 Tbsp melted dark chocolate to swirl your glass – pure happiness
  • 1 tsp maca – for hormone balance
  • 1-2 scps of collagen – for gut healing goodness
  • If having for (or with) breakfast/lunch or iced in the afternoon, add 1 scoop protein powder – for extra protein ( I love Macro Mike the deluxe choc, white choc, vanilla  or mocha work really well here) – use AMB-EM to score an extra discount.
  • To Serve –
  • a dollop of whip, a cheeky shaving of dark choc & a cute little candy cane.
  • * If you want it warm, simply ditch the ice heat, blend, enjoy
  1. Instructions
  2. Place all ingredients into your blender and process until smooth, creamy and well combined. If serving hot, heat your milk first and be very careful when blending!
  3. Pour into a chilled (or warmed) glass, mug or mason jar then top with toppings of choice.
  4. Enjoy xo

_________________________________________

Question of the day –

Festive coffee yay or nay?! What’s your go-to coffee order?

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 Sugar Free Peppermint Mocha – Hot or Iced!! first appeared on Better with Cake.

]]> https://betterwithcake.com/healthy/sugar-free-dairy-free-low-carb-peppermint-mocha-hot-or-iced/feed/ 0 30849 {Low Carb – Gluten Free} Basic Bakery Style Blueberry Coffee Cake Muffins https://betterwithcake.com/healthy/low-carb-gluten-free-basic-bakery-style-blueberry-coffee-cake-muffins/ https://betterwithcake.com/healthy/low-carb-gluten-free-basic-bakery-style-blueberry-coffee-cake-muffins/#respond Fri, 08 Nov 2024 19:16:58 +0000 http://betterwithcake.com/?p=30635 Basic bakery-style blueberry coffee cake muffins . . . Basic ingredients, basic in execution but the taste, the texture is anything but basic, they truly are out of this world delicious and no one will ever know that they also happen to be secretly healthy too! Subtly sweet, light, fluffy, soft, and tender, vanilla spiked muffins with perfectly golden, crunchy muffin tops and are bursting with sweet juicy blueberries . . . Last week I had a massive craving for a big, beautiful, blueberry muffin . . . I’ve been obsessed with blueberries for months now. Usually, I just eat...

The post {Low Carb – Gluten Free} Basic Bakery Style Blueberry Coffee Cake Muffins first appeared on Better with Cake.

]]> Basic bakery-style blueberry coffee cake muffins . . .

Basic ingredients, basic in execution but the taste, the texture is anything but basic, they truly are out of this world delicious and no one will ever know that they also happen to be secretly healthy too!

Subtly sweet, light, fluffy, soft, and tender, vanilla spiked muffins with perfectly golden, crunchy muffin tops and are bursting with sweet juicy blueberries . . .

Last week I had a massive craving for a big, beautiful, blueberry muffin . . . I’ve been obsessed with blueberries for months now. Usually, I just eat them straight from the punnet (classy, I know) but this day straight from the punnet wasn’t going to cut it, a blueberry muffin MUST be had. But not just any ol’ blueberry muffin, I need a bakery-style blueberry coffee cake muffin because streusel-topped muffins are greater than all!

So off to the kitchen I went . . .

Ummmm I don’t want to toot my own horn or anything but they turned out so well, I was smitten! *toot, toot*

I packed one into spunky husbands lunch box and within minutes of morning tea time, I got a text from him telling me how amazing they were . . . then Eve had one after school and she loved them too! You know you’re onto a winner when the whole family approves!

I have been making muffins for our mid-morning/after-school snacks for months now, but these new, new, low carb, paleo, bakery-style blueberry muffins have been declared one of, if not THE BEST I’ve ever made!  One taste and I think you’ll agree. They’re so simple but they’re just so good!

What you’ll need to make your new fave, low carb, gluten-free, bakery-style blueberry coffee cake muffins –

♦ Eggs – or flax eggs (to make 1 flax egg mix 1 Tbsp flaxmeal/ground flaxseed with 2.5 Tbsp water, mix it up and let it sit for 5 mins)
♦ Vanilla yoghurt – Dairy or non-dairy, either works just fine
♦ Vanilla extract
♦ Vanilla almond milk – or milk of choice
♦ Monkfruit sweetener – or granulated sweetener of choice
♦ Almond Flour
♦ Coconut flour
♦ Blueberries, obv
♦ Tapioca or arrowroot starch – tossing our blueberries in a little flour before we mix them into the batter helps to stop them all from sinking to the bottom
♦ A pinch of salt, always
♦ Baking soda & baking powder to help them rise.

Pretty standard ingredients, right? I bet you have most things on hand this very minute!

How to make your low carb, gluten-free, bakery-style blueberry coffee cake muffins –

Honestly, as far as baking goes, it doesn’t really get much easier than this . . .

Just throw everything but the flour drenched blueberries into a bowl, give it a little stir . . . fold through the blueberries, scoop into your lined muffin tray, sprinkle on your streusel, bake, devour . . . see, told you it was easy!

But  . . . Don’t overmix the batter. Mix your dry ingredients into your wet ingredients until it’s just combined. If you overmix the batter your muffins may turn out dense and a bit rubbery, which nobody wants!

A more few tips on how to make your low carb, gluten-free, bakery-style blueberry coffee cake muffins –

I prefer to use fresh blueberries, I find frozen ones work fine but they do cause the batter to seize a little because of the sudden change in temperature and they also tend to bleed a lot through the mixture which can result in your muffins looking a touch green  . . . they will still work just fine and taste absolutly delicious but it’s just something for you to keep in mind. I prefer fresh berries but frozen will work if that’s what you have or prefer to use.

Use an ice cream scoop to get your batter from the bowl into the muffin tray. This is by far the easiest and least messy way Ive found (a lot less drips on the counter and yourself, and the muffin tray) and it also produces nice, uniform and even sized muffins! Deliciously winning on so many levels!

Ok, I think that’ it . . . so, what are you waiting for . . . go get your deliciously simple, secretly healthy, anything but basic, basic, bakery-style blueberry coffee cake muffin on!!

And FYI – just in case you, like me, are wondering why it’s called a coffee cake when there’s no actual coffee in it  . . .  apparently (according to google) – “coffee cake is a moist, tender cake that is usually topped with some kind of streusel topping and served alongside coffee or tea at breakfast (!!!!) … A coffee cake might have coffee in it, but the name comes from the fact that it is served with coffee, not because it has coffee in it.

So  . . . cake for breakfast it is! Thanks, google! ♥

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

Life’s short, eat dessert for breakfast (it’s OK, we’re allowed, google said so and if google said it, it must be true, right?!)!
*pls know I don’t actually believe everything google has to say but, an excuse to eat cake for breakfast . . . I’m in!

Super simple, insanely delicious and I hope you love them as much as I do which just in case you didn’t catch it is A LOT!

From my heart to yours, Enjoy xo

For my visual learners, Click here for some step-by-step pics & to cook along with me ♥

Bakery Style Blueberry Coffee Cake Muffins

  • Cook Time: 15 mins
  • Persons: 9
  • Difficulty: Easy

  • Ingredients
  • For the muffins –
  • 2 eggs
  • 2 Tablespoons of vanilla yoghurt
  • 2 Tablespoons of vanilla almond milk
  • 1 Tablespoon of vanilla
  • 1 cup almond flour
  • 2 Tbsp  vanilla (or white chocolate) protein powder *
  • 1/4 cup monk fruit sweetener (I ♥ lakanto**) – or granulated sweetener of choice
  • 1 teaspoon baking powder
  • 1/2 teaspoon of baking soda
  • A pinch of salt
  • Blueberries – measure with your heart
  • 1 tsp arrowroot or tapioca flour
  • 1 scoop of unflavoured collagen – totally optional & it will not change the taste or texture but adds a hit of protein (which totally makes me feel better about eating cake for breakfast) & is great for hair skin, nails & gut health
  • For the glorious golden streusel crumb topping –
  • 1 Tablespoon of almond meal
  • 1 Tablespoon of monk fruit sweetener** – or granulated sweetener of choice
  • 1 teaspoon of liquid coconut oil
  1. Instructions
  2. For the muffins ;
  3. Pre-heat oven to 175’C/350’F
  4. Line your muffin tray with paper cases then set aside.
  5. Mix your streusel topping in a small bowl and set aside.
  6. Place all muffin ingredients apart from the blueberries into a medium-size bowl and stir to combine.
  7. Toss your blueberries in flour then fold into the muffin batter  (or you can scoop the batter into the muffin tray & just place your blueberries on top then sprinkle the streusel) . Try not to overmix
  8. Spoon your batter into your prepared muffin tray.
  9. Sprinkle with the streusel mix.
  10. Bake for 12-15 minutes – until the top springs back when lightly pressed.
  11. Enjoy xo

  • I use Macro Mike vanilla buttercream (or caramelized white chocolate) 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!
  • You “can” sub 1/2 tsp coconut flour in place of the protein powder but the flavour & nutritional boost the protein pwd adds really make  these muffins extra magical!
  • The lovely team @ Lakanto have given me a discount code to share with you – EMSWANSTON15 = 15% off all the things. let me know if you have any questions or need product recs. Happy shopping xo

__________________________________________

Question of the day –

What’s your fave flavour muffin? Any suggestions or requests on what we should make next?

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 light, fluffy, bakery-style blueberry coffee cake 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

__________________________________________

 

 

 

 

 

 

The post {Low Carb – Gluten Free} Basic Bakery Style Blueberry Coffee Cake Muffins first appeared on Better with Cake.

]]> https://betterwithcake.com/healthy/low-carb-gluten-free-basic-bakery-style-blueberry-coffee-cake-muffins/feed/ 0 30635 {Sugar Free} Pumpkin Spiced Coffee Creamer https://betterwithcake.com/low-carb/sugar-free-pumpkin-spiced-coffee-creamer/ https://betterwithcake.com/low-carb/sugar-free-pumpkin-spiced-coffee-creamer/#respond Sun, 22 Oct 2023 20:14:43 +0000 https://betterwithcake.com/?p=31572 Pumpkin spice season is officially HERE and to say I am excited is a bit of a understatement!!!! This recipe is one I’ve been making, on repeat, since the start of October & my only regret is not sharing it with you sooner. One taste and I know you’ll be just as obsessed as I am (& hopefully forgive me for taking so long to share it with you)! I know that here in Australia, for some reason, we haven’t yet fully discovered the joy that is the pumpkin spiced latte (or pumpkin spice anything for that matter) so if...

The post {Sugar Free} Pumpkin Spiced Coffee Creamer first appeared on Better with Cake.

]]> Pumpkin spice season is officially HERE and to say I am excited is a bit of a understatement!!!!

This recipe is one I’ve been making, on repeat, since the start of October & my only regret is not sharing it with you sooner. One taste and I know you’ll be just as obsessed as I am (& hopefully forgive me for taking so long to share it with you)!

I know that here in Australia, for some reason, we haven’t yet fully discovered the joy that is the pumpkin spiced latte (or pumpkin spice anything for that matter) so if you’re wondering what all the fuss is about think gingerbread meets chai but 10 x better!!!!

I’m pretty sure you can get a pumpkin spiced latte at Starbucks but, they cost a small fortune (+ they’re not exactly healthy or easily accessible for many of us)  so, what’s a girl to do when her heart aches pumpkin spiced everything yet sadly there is no pumpkin spiced anything on the cards?! Or is it in the cards!? Either way, it ain’t happening!

So, what’s a girl to do?!

She heads to the kitchen and whips up with her own deliciously simple, quick and easy, healthy homemade {sugar free} pumpkin spice coffee creamer that’s what!

Honestly, I’m not sure I can drink my coffee any other way from now on. Well, that is until we hit December 1st when gingerbread szn officially starts and you better believe I will be adding gingerbread spice to all of the things!!!! You have been warned (excited much?! I think yasss!!!)

So, it’s time to skip super expensive, sugar laden Starbucks and try my {sugar free, dairy free, low carb & vegan friendly) pumpkin spice coffee creamer recipe. Life as you know it will be changed, forever!!!

What you’ll need to make your creamy, dreamy healthy pumpkin spice coffee creamer?:

♦ Coffee (hot or iced – a double shot for me pls) +

♦ pumpkin spice mix

♦ a splash of vanilla

♦ sweetener of choice (I ♥ to use vanilla collagen which adds a hit of protein & is great for hair, skin, nails & gut health or sugar free / monk fruit maple syrup) and

♦ a pinch of flaky sea salt which elevates everything. always!.

That’s it!!!

How to make your healthy, homemade {sugar free} pumpkin spiced coffee creamer?! :

Just throw everything in to your blender & blend, blend, blend. Ok, it really only takes one quick 10 second whizz and you my friend are one step away form having the creamiest, dreamiest latte you’ll ever have!! Ever. Ever. Ever!!!!!

Well, until I introduce you to my gingerbread latte  . . .

Serve it hot, serve it iced, not a coffee drinker?! (ummm how are we friends again?! jks you know I love you) it’s also incredible on a hot (or iced) chocolate!!!

Add a little whipped cream + some extra cinnamon on top if you’re fancy (<— do it, thank me later!!).

Gluten Free – Dairy Free (if you want) – Sugar free – Low carb – Paleo – Keto – Vegan Friendly!!!

But , most importantly, it really does taste like an absolute dream  <— think spiced coffee ice cream. It’s a little cup of heart warming, soul soothing happiness and you need it in your life because, yummmmm!

From my pumpkin spiced, coffee loving heart to yours, enjoy xo

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

Pumpkin Spice Creamer

  • Prep Time: 2 mins
  • Persons: 4+
  • Difficulty: Easy

  • Ingredients
  • 1/2 cup unsweetened vanilla almond milk (or milk of choice)
  • 1/2 cup whipping cream – I use dairy free*
  • 2-3 scoops vanilla collagen creamer **
  • 2 teaspoons vanilla extract
  • Pumpkin spice – measure with your heart
  • pinch sea salt
  1. Instructions
  2. Place all ingredients into your blender & blend until smooth, creamy & well combined.
  3. Store in the fridge in an air tight container for up to one week (I seriously doubt it will even last that long – seriously, SO good!!!!!)

Notes:

*I used loco dairy free thickened cream which I just bought at coles but, you can sub extra milk but, the cream really does make it thicker, creamer & (at least) 10 x extra lush. It’s 100% worth it in my opinion.

** or sweetener of choice – maple syrup is my go-to alternative in this recipe – I use sugar free/ monk fruit maple & its SO good in here!

_________________________________________

Question of the day –

What’s your go-to coffee order?

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

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The post {Sugar Free} Pumpkin Spiced Coffee Creamer first appeared on Better with Cake.

]]> https://betterwithcake.com/low-carb/sugar-free-pumpkin-spiced-coffee-creamer/feed/ 0 31572 Carrot Cake Muffins {Sugar Free – High Protein} https://betterwithcake.com/healthy/gluten-free-one-bowl-spiced-carrot-cake-muffins/ https://betterwithcake.com/healthy/gluten-free-one-bowl-spiced-carrot-cake-muffins/#comments Tue, 04 Apr 2023 15:53:45 +0000 http://betterwithcake.com/?p=29504   It’s gingerbread meets carrot cake, my life is now complete! Wait, eating these while drinking coffee = life complete! I know most people think Easter = chocolate and as much as I LOVE chocolate (you know I do) this ginger-spiced carrot cake has my heart! I know this may come as a surprise to you but, if I HAD to choose a favorite flavour baked good/ treat, it would be gingerbread or carrot cake! Not coffee, not chocolate not even some kind of nut butter . . . Don’t get me wrong, as much as I LOVE chocolate &...

The post Carrot Cake Muffins {Sugar Free – High Protein} first appeared on Better with Cake.

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It’s gingerbread meets carrot cake, my life is now complete!

Wait, eating these while drinking coffee = life complete!

I know most people think Easter = chocolate and as much as I LOVE chocolate (you know I do) this ginger-spiced carrot cake has my heart!

I know this may come as a surprise to you but, if I HAD to choose a favorite flavour baked good/ treat, it would be gingerbread or carrot cake!

Not coffee, not chocolate not even some kind of nut butter . . .

Don’t get me wrong, as much as I LOVE chocolate & coffee & allll of the nut butters (and you know I really, REALLY do) it’s ginger-spice and carrot cake has my heart!

One bite & I know it will have yours too!

I don’t know what it is about that combination of spices, but something about it soothes me down to the depths of my soul!

The smell, the taste, the texture, the spices  . . . it’s straight-up magic!

And that my friends is EXACTLY what we have here! Subtly sweet, perfectly spiced, light, fluffy, soft, tender, warm, cozy, incredibly comforting soul food!

This recipe is simple, it doesn’t have any added extras, no bells, no whistles, I don’t think it’s needed but, feel free to add in as many add-ins as you like– pineapple, sultanas (raisins), walnuts, pecans, whatever your heart desires.
 
But me?! I’ll take mine, straight up, as is.
 
Good quality cake, with a hit of spice & a creamy, dreamy frosting is all I need!

Don’t even get me started on that optional, but not really, sugar-free, protein-packed “cream cheese” frosting!! I want to slather that creamy, dreamy deliciousness over my entire life!

The muffins themselves are so incredibly flavourful they don’t even really need frosting. But, that doesn’t mean you shouldn’t add it, because carrot cake muffins  + creamy, dreamy frosting = next-level deliciousness.

I mean would you just look at that delicious little cloud . . .

But, #youdoyou & however you choose to do it, you really can’t go wrong!

If you’re looking for a quick, easy, INSANELY delicious make ahead breakfast, snack or brunch to fuel your Easter long weekend (or just because , yum) these deliciously simple, secretly healthy, one bowl spiced carrot cake muffins are exactly what you need!

 

Gluten free – Dairy free – Grain free – Refined sugar free – Low carb – Paleo – Keto and Vegan Friendly

1 bowl, 8 (ish ingredients) and 20 minutes . . .

From my heart to yours, enjoy xo

One Bowl Spiced Carrot Cake Muffins

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

  • Ingredients
  • For the muffins –
  • 2 eggs – or flax eggs*
  • 2 Tbsp vanilla yoghurt
  • 2 Tbsp milk of choice (I use vanilla almond)
  • 1 Tbsp vanilla
  • 1/4 C monk fruit sweetener ( coconut sugar or granulated sweetener of choice)
  • 1 C almond meal
  • 2 Tbsp  Macro Mike white choc malt-easter (or vanilla) almond protein powder (see notes for subs)**
  • 1 teaspoon baking powder
  • 1/2 teaspoon of baking soda
  • 1-2 tsps ground cinnamon (measure with your heart)
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon each of nutmeg & cloves
  • 1/2 tsp Turmeric Tonic – optional but adds extra spice & anti-inflammatory goodness
  • A pinch of salt
  • 1/2 cup finely grated carrot – approximately 1 small
  • For the sugar free, protein-packed “cream cheese” frosting:
  • 1 C vanilla yoghurt (can sub real cream cheese if you prefer but I love the extra hit of protein that the Greek yoghurt brings)***
  • 3-4 Tbsp powdered sweetener of choice – I love using  Macro Mike white choc (or vanilla) almond protein powder or powdered monk fruit / icing sugar
  1. Instructions
  2. For the muffins ;
  3. Preheat oven to 175’C (350’F)
  4. Line (or grease and flour) a 6 cup muffin tray with paper cases and set aside
  5. In a medium bowl place egg, vanilla, yogurt, maple syrup and milk then whisk until well combined
  6. Add almond flour, spice mix, Protein powder (or 1/2 tsp of coconut flour), sugar, baking powder, salt, along with your carrot and stir to combine.
  7. Spoon into prepared muffin tray and bake for 12-15 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center
  8. Allow to cool in the tray for a few minutes before transferring to a wire rack to cool completely
  9. To make the frosting –
  10. Place all ingredients into a small bowl and stir until smooth, creamy and well combined.Taste and adjust to desired level of sweetness – add some monk fruit sweetener, stevia or sweetener of choice to taste if necessary.
  11. Spread/slather or pipe on to sweet and spicy carrot cake muffins
  12. Devour!

Notes –

* 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!

NOTE – 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!

*** 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. Click here to see how its done ♥

Muffins will keep for 3-5 days stored in an airtight container. Or you can freeze (unfrosted)  for up to 3 months.

Enjoy xo

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Question of the day –

What’s your fave kind of cake??

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 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

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The post Carrot Cake Muffins {Sugar Free – High Protein} first appeared on Better with Cake.

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