Thursday, March 20, 2014

Gluten Free Lemon & Coconut Cake Popups

Gluten Free Lemon & Coconut Cake Popups

I don't have any particular place I get my baking inspiration from, everything around me inspires me and helps me get creative. All I know is that when I walk into a bakery and see a delicious cupcake or treat, my mind starts spinning on how I can make it healthy and nutritious, low in calories and sugar and above all delicious! So, when I get back to my kitchen I put myself to work and through trial and error create a dessert or dish that I am proud of. 

These cake pops are very simple and healthy. By substituting beans for butter, stevia for sugar, protein powder instead of flour, Greek yogurt instead of cream I was able to create this delicious treat that anyone can make and share with their friends and family. Gluten free, sugar free, no butter, unhealthy fats, and high in fiber and protein. Hope you enjoy. :)


  • 2 cans garbanzo beans (chickpeas)
  • 3/4 cup egg whites
  • 1 tbsp. coconut oil
  • 1 lemon ( rind grated & lemon juiced)
  • 3/4 cup stevia or Xyla 
  • 1 tbsp. vanilla extract
  • 1 tbsp. lemon extract
  • 2 tbsp. baking powder
  • 3 scoops 1st Phorm Level 1 Vanilla Icecream protein powder


  • 2 cups fat free Greek yogurt
  • 2 scoops 1st Phorm Level 1 Vanilla Icecream protein powder
  • 1/3 cup chopped up macadamia nuts
  • 1/3 cup unsweetened coconut flakes
  • 2 tbsp sugar free maple syrup
  • 2 tbsp. stevia
  • 1 tsp lemon extract
  • 1tsp coconut extract
  • 1 tbsp. coconut flour

Nutrition Data:
I had enough to make 14 cake pops layering icing and cake twice each. Each cake pop is: 
  • Calories: 150
  • Protein: 16
  • Carbs: 10
  • Fat: 5

Cake Directions:

Step 1: Preheat oven to 375 and lightly PAM a 8x10 baking pan

Step 2: In a blender combine the drained cans of garbanzo, the egg whites and vanilla and lemon extract and blend until it is a creamy paste. Add in the grated lemon peel and the lemon juice. blend again. Add the protein powder, baking powder, sugar and coconut oil and blend thoroughly until all ingredients are mixed well together. 

Step 3: Pour cake batter into baking pan and bake in the over for 25 minutes, or until cake is firm. Remove from oven and allow to cool. I let it cool overnight, but you don't have to.

Icing Directions:

Step 1: In a food processor or blender combine the Greek yogurt, stevia, maple syrup, lemon and coconut extracts and blend together. Add in the coconut flakes and the macadamia nuts leaving a little aside for the sprinkles on the cake pops.

Step 2: Finally add in the protein powder and the coconut flour. Blend until mixed well. Store in fridge until you are ready to make the cake pops. 

How to:

Easiest way to do this is to follow the directions on the box. I used the cake pop to cuts circles into the cake and pushed each layer down with a spoon, alternating with the icing until it was full. You can layer as many times as you like. I did two cake layers and two icing layers and topped it off with fat free cool whip and sprinkled with chopped nuts and coconut. See the step by step pictures. :) Make sure you store the cake pops in the fridge until they are ready to be served. Enjoy! 

Sunday, March 16, 2014

Gluten Free Carrot Cake with a Creamy Greek Yogurt & Walnut Icing

Gluten Free Carrot Cake with a
 Creamy Greek Yogurt & Walnut Icing

Nutrition info:
(per slice) divided into 12 slices
Calories: 156
Protein: 15 grams
Carbs: 10 grams
Fat: 8 grams

Carrot Cake Ingredients:

  • 1 lb baby carrots
  • 3 scoops 1st Phorm Level 1 - Vanilla Ice Cream protein
  • 3 tbsp. coconut flour
  • 2 tbsp. coconut oil
  • 1 3/4 cup of egg whites
  • cinnamon
  • nutmeg
  • all spice

Icing Ingredients:
  • 1 cup fat free Greek Yogurt
  • 3 scoops 1st Phorm Level 1 - Vanilla Ice Cream protein
  • 3/4 cup walnuts
  • nutmeg
  • 1 tbsp. sugar free maple syrup
  • 2 tbsp. almond milk
  • optional: coconut flakes 

Cake Directions:

Preheat oven to 375. Spray PAM in two baking pans. 
In a blender place the baby carrots and the eggwhites and blend very well until carrots have completely broken down into a puree. Add in the melted coconut oil and spices, blend. Finally add in the dry ingredients. Blend until all the ingredients are mixed well together. 
Pour half the batter into one baking pan and the remaining mix into the other baking pan. 
Optional: Sprinkle with raisins and walnut pieces
Bake in the oven at 375 for 30 minutes. Remove from oven and cool.
Slice cake in halves and stack on top of each other, layering with icing as you wish. 

Icing directions:
Place the 3/4 cup of walnuts in a food processor and chop walnuts until finely ground. Add in the Greek yogurt, protein powder, almond milk and nutmeg. Blend until mixture is creamy if too thick add more almond milk, if mix is too thin add in a tsp of coconut flour. Ice the cake layers and as an option you can sprinkle with coconut and walnuts. Slice and serve. :)

Tuesday, March 11, 2014

Dark Chocolate Protein Mini Cupcakes with Yogurt Chips

Dark Chocolate Protein Mini Cupcakes with Yogurt Chips

Makes about 36 mini cupcakes

2 cans low sodium black beans
4 tbsp. unsweetened cocoa powder
3 scoops Level 1 Ice Cream sandwich
1 whole egg
½ cup Xyla or Stevia sweetener
1 tbsp. baking soda
1 tsp. baking powder
1 tsp. pink sea salt
1 tbsp. coconut oil
Topping (optional): mini yogurt chips

Nutritional Value: (per mini cupcake)
Calories: 33
Carbs: 4 grams
Fat: ½ gram
Protein: 4 grams

Preheat oven to 375 degrees. Take a mini cupcake pan, or regular one if you don’t have the mini and lightly spray with PAM.

In a blender, place the two cans of black beans, coconut oil and 1 egg and blend until the beans are completed pureed. Add in the cocoa powder, stevia, baking soda, and sea salt and blend again. Finally add in the protein powder and blend thoroughly until all ingredients are mixed well.

Scoop about 1 tbsp. of batter into each cupcake tin, sprinkle mini yogurt chips on the top of each of cupcake batter.

Bake in oven for about 20 minutes. Cool and then serve J