No-Bake Almond Joy Cheesecake Truffles (Keto)

No-Bake Almond Joy Cheesecake Truffles (Keto)

DSC_0225

GUYS. These were amazing! So simple to make and they make the perfect dessert, not too big but just the perfect amount of sweetness to fight off any chocolate cravings.

DSC_0166

They also store well in the fridge and don’t melt immediately at room temperature which is great!(No mess!)

Ingredients:

-1/4 cup(60g) Cream Cheese
-1/2 cup(63g) Almond Flour
-2 tbsp(15g) Flaked or Shredded Unsweetened Coconut
-2 tsp Truvia
-2 tsp Splenda (or to taste)
-1/8 tsp vanilla extract
-1/8 tsp almond extract
-1/16 tsp coconut extract(optional)
-1/16 tsp salt
-10 whole almonds

Chocolate Coating:
-1tsp coconut oil
-1/4 cup(60g) sugar-free chocolate chips(I use Krisda)

Topping(optional)
-Additional shredded coconut
-Finely chopped almonds
-Pinch of sweetener
(Combine on a plate or in a shallow bowl)

Directions:
1. Combine all base ingredients except the whole almonds until a thick dough forms.

DSC_0142
2. Freeze the dough for 5-7min.
3. Roll the dough into 10 small balls, placing an almond in the center of each one.

DSC_0152
4. Freeze the dough balls on parchment for 10min.
5. Melt the chocolate-chips and coconut oil in the microwave (1-1:30min), stir until smooth.
6. Dip each ball, using a fork into the chocolate and then coat with the topping mixture.
7. Place the truffles on parchment and repeat with the rest of the the dough.

DSC_0160
8. Freeze the truffles until chocolate is set (8-10min).
9. Store in an air-tight container in the fridge or freezer and enjoy!

 

Nutrition (coconut/almond topping not included): 8.5F/2.5C(NET)/2.5P & 3g fibre

 

DSC_0212

Camera I use: Nikon D5100 16.2MP Digital SLR

Disclaimer: This post contains affiliate links. If you choose to click on one I may receive a small commission!

Low-Carb Caramel Pecan Protein Muffins w/ Cream Cheese Frosting

Low-Carb Caramel Pecan Protein Muffins w/ Cream Cheese Frosting

MUFFIN 1.jpg

img_4689muffin 3.jpgMUFFIN 2.jpgLow Carb Caramel Pecan Protein Muffins w/ Cream Cheese Frosting

Serves: 6-8 (see below) 

Ingredients:

  • 1/2 cup(60g) almond flour (I buy this one: Almond Flour)
  • 1 1/2 scoop(62g) vanilla lean body whey protein (or another vanilla whey) 
  • 1/4 cup(60g) VitaFiber Powder
    (OR another 1/4 cup almond flour)
  • 2 tbsp Truvia (or 4 tbsp of another sweetener that measures like sugar)
  • 1 1/2 tbsp Splenda (or another sweetener that measures like sugar)
  • 1 tsp baking powder
  • 1/8 tsp salt
  • pinch of xanthan gum
    (optional but recommended) 
  • 1 1/2 tbsp(21g) butter, melted
  • 1 egg 
  • 1/4 cup(60g) unsweetened vanilla almond milk

Cinnamon Carmel Filling:

      • 1/4 cup water
      • 1/4 cup truvia sweetener (or 1/2 cup sweetener that measures like sugar)
      • 1 egg yolk, whisked
      • 2 tbsp(15g) butter
      • 1/2 tsp vanilla extract
      • 1/4 tsp molasses (leave out OR replace with yacon syrup for keto) 
      • pinch of salt
      • 1/4 tsp cinnamon 
      • 30g pecans, finely chopped (mine were lightly salted) 

Cream Cheese Frosting (OPTIONAL): 

      • 1/4 cup greek yogurt or cream cheese
      • 1 1/2 tbsp Splenda
        (more or less to taste) 
      • 1 tbsp almond milk (or any milk) (Up to 2 tbsp milk if using cream cheese)
      • 1/16 tsp of vanilla extract

Directions: 

      1. Pre-heat oven to 350*F
      2. In a medium sauce-pan, combine all caramel filling ingredients except nuts.
      3. Turn heat just below high and stir constantly until the mixture starts to boil
      4. Once boiling, keep stirring constantly for about 30s
      5. Remove from heat and check thickness, it should be just a bit thinner than your average caramel sauce
      6. If not, boil a little longer while whisking constantly until desired thickness is reached (*note: it will thicken more as it cools). 
      7. Remove from heat, pour in a bowl and stir in the nuts. Set aside.
      8. In a large bowl, combine all dry ingredients.
      9. In another medium bowl, whisk together the almond milk and egg. 
      10. Add the wet to the dry mixture and stir in the melted butter until everything is combined.
      11. Using a prepared muffin tin lined with muffins cups AND sprayed with oil, fill each one with just enough batter to cover the bottom.
      12. Next drop 1 spoonful of the caramel mixture on top. 
      13. Add another scoop of the batter, enough to fill the muffin tin about 1/2-3/4 of the way full. Then repeat with the remaining caramel sauce.***
      14. Swirl the top of each muffin with a toothpick. 
      15. Bake for 18-22min or until the muffins have risen and a toothpick JUST comes out clean, don’t over-bake. (*note some caramel sauce might get on the toothpick but the muffin will be cooked!) 
      16. Mix together all Frosting ingredients if using.
      17. Cool slightly before removing from the pan. Pour frosting on top of muffins just before serving warm!

Enjoy!

***NOTE: I made 6 large muffins but you could easily make 8 regular ones, which i recommend because I believe they would rise better in the center. Nutrition is listed for both options, frosting is not included as this is optional. 

Nutrition for 1/6th of recipe:  16F/4C(NET)/11P & 11g fibre      

Nutrition for 1/8th of recipe: 12F/3C(NET)/8P & 8g fibre

Follow: @sammysamgirl on IG for more!

Cinnamon Sugar Pumpkin Rhubarb Protein Muffins

Cinnamon Sugar Pumpkin Rhubarb Protein Muffins

fr_4022_size880-1 fr_4027_size880 fr_4037_size880These are very easy to make. They are low-fat, low-carb, super high in protein and taste awesome! The rhubarb makes them moist and adds flavour without a lot of extra calories. Try them out and let me know what you think!

Serves 6

Ingredients:

-3 tbsp white flour (23g)

-3 tbsp ground flax seed (30g)

-2 scoops vanilla, Cinnabun or peanut butter protein (I used Cellucor’s PB Marshmallow)

-1/2 tsp baking powder

-1/4 tsp baking soda

-1/8 tsp salt

-1/2 cup(120g) pure pumpkin

-1 whole egg

-2 tbsp light cream cheese *(could use fat-free)

-2 tbsp apple sauce

-1/8 tsp vanilla extract

-2-3 tbsp Truvia or another sweetener to taste

-100g rhubarb peeled and chopped (about 3/4-1 cup)

-1 tsp cinnamon+ more for topping

-extra truvia for topping

Directions: Pre-heat oven to 350*F. Whisk together all dry ingredients in a medium sized bowl. In a separate bowl, combine all of the wet ingredients. Pour the wet into the dry and stir to combine. Fold in the rhubarb chunks and scoop the mixture into 6 greased or lined muffin tins. Sprinkle truvia and cinnamon over the top of each muffin. Bake for 15-20min or until a tooth pick comes out clean. Enjoy!

Nutrition per Muffin: 4g fat, 10g carbs, 12g protein & 2g fibre

Mint Chocolate-Chip Protein Cheesecake Bites

Mint Chocolate-Chip Protein Cheesecake Bites

Cheesecake Bites cheesecake bites 2 cheesecake bites 3

What are two of my favourite things..? Hmm..let’s see, chocolate and cheesecake! What’s my favourite flavour? Mint! Now put those three things together and you get this delicious cheesecake recipe! But of course we had to make it healthy to some degree so each bite packs a good 4g of protein! Talk about perfection. These are low-fat and low-carb and perfect for any time of the day! Just looking for something sweet to satisfy your cravings but trying to stay on track with your diet? No worries, have some cheesecake and feel good about it too! Enjoy!  Take me to the recipe!

Peaches 'n' Cream Protein Smoothie

Peaches 'n' Cream Protein Smoothie

peaches and cream protein smoothie

Heey! Happy Friday everyone! I am so glad it’s finally the weekend. Even though we had Monday off, this week still dragged on! Am I the only person who noticed that? Anywho, to start off your weekend of relaxing why not try my new protein smoothie recipe? More specifically..this amazing Peaches ‘n’ Cream smoothie. It’s like eating a dessert that’s good for you! Now who wouldn’t want that?  Take me to the recipe!

Buttery Mini Protein Cinnabun For One!

Buttery Mini Protein Cinnabun For One!

cinnabun best cinnabun bite better protein cinnabun lots of bites

I literally ran to my computer after coming up with this recipe. I can’t believe how delicious this was! I felt like I was indulging in some super high-fat dessert. If you are trying to eat healthy and can’t stand that frustrating smell of delicious cinnabuns being made every time you walk by at the mall..then have no fear this little guy is here to save you. It is honestly so good I can’t even begin to describe. I was amazed that my random throw together of ingredients created something so beautiful. (It doesn’t happen often). Anyways this mini cinnabun is an amazing dessert for any night or a snack when you are craving something sweet. It contains an outstanding 16g protein, 164 calories(with icing included!). I have no clue how this works but I don’t care. Just try it. That’s all I have to say!
Continue reading “Buttery Mini Protein Cinnabun For One!”

Raspberry Lemonade Protein Muffin w/ Frosting!

Raspberry Lemonade Protein Muffin w/ Frosting!
 Raspberry Lemonade Protein Muffin 2 muffin bite
  So this morning I decided I was going to be adventurous and create the best protein waffles ever! I made the batter and everything looked/tasted awesome. Now you know when you get those moments of pure genius? Well this morning was sadly not one of those moments…I acidentally poured wayyy too much batter onto my waffle maker which resulted in some sort of volcanic eruption on my kitchen counter. It literally spilled out for a good 30 seconds before slowing down. This was just a great joy to clean up. Anyways after that disaster I still wanted to use up the awesome raspberries and cream cheese icing I had made in advance. So instead of waffles, todays recipe is an experimental raspberry lemonade protein muffin! When I later calculated the macros I could not believe how much protein this little thing had! It also tastes pretty great too! P.S ignore my second mistake of forgetting to spray the ramekin with oil ahead of time..woops. I was so hungry I lost track of what I was doing! Yours should not come out with the brown ring around the sides :). Without further ado, here is my breakfast recipe!
Raspberry Lemonade Protein Muffin with Lemon Frosting and Raspberries
1 tbsp coconut flour
1 tbsp vanilla protein powder (I used french vanilla designer whey!)
1/4 tsp baking powder
2 tbsp egg whites(or 1 large egg white)
2 tbsp plain 0% greek yogurt
2 tbsp banana
1 tbsp almond milk (or another low-fat milk)
1-2 tbsp thawed raspberries
1/2 tsp vanilla
1/2 tsp baking powder
1/8 tsp lemon zest
1/4 tsp lemon juice
Frosting:
1 tbsp low-fat cream cheese 1g
2 tbsp 0% plain greek yogurt 3g
2 drops stevia(or another sweetener)
1/8 tsp lemon zest
1/4 tsp-1/2 tsp lemon juice (depending on how much lemon you like)
(Combine all ingredients in a small bowl and refrigerate until ready to use.)
Optional additional topping: Thawed raspberries with a little sweetener and lemon juice!
Directions: Preheat oven to 350* or alternatively you could try this in the microwave(I have yet to try this method), SPRAY A RAMEKIN or large muffin cup with oil. Combine wet/dry ingredients together and add lemon juice/zest to taste. Lastly stir in raspberries. Pop in the oven for about 28-30min and serve with lemon frosting and raspberries. Enjoy!
*Note* You could probably increase the oven temp. slightly and bake for a little less time. This was my first time making this so I can’t personally vouch for the results.
Calories: 153, 14g protein 
or
with frosting and additional raspberries: 211 calories, 17.6g protein
Enjoy!