Chocolate and Peanut butter..is there really a better combo?
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EASY-Keto Chocolate Peanut Butter Truffles
Tag: peanut butter
PB Chocolate Swirl Brownie Protein Bars
These are VERY fudgey, chocolatey and dense..like a brownie should be. I called them “Brownie Protein Bars” because I prefer to eat larger portions as my breakfast, but 1/2 of a serving makes a great dessert and = 1 regular size brownie.
I hope you love these as much as I do!
Made with my new favourite ingredient Vitafiber, a high fibre, calorie syrup substitute for sugar. You can also purchase the powdered form of Vitafiber, which is amazing for use as a flour or sugar substitute in baking specifically.
I’ll link to where you can purchase it if you are interested! 🙂
Now onto the recipe…
Serves 8 (Or 16)
Macros per serving, if you make 8: 7F/22C/14P & 8g fibre
Protein I use: Cellucor Molten Chocolate
Copycat Peanut Butter Victory Bar
This tastes delicious, for all you peanut butter-lovers, this one’s for you. It has the EXACT same nutritional facts as the real peanut butter victory bar. I make this for breakfast each morning and it keeps me full until lunch.
Made with my new favourite ingredient Vitafiber, a high fibre, calorie syrup substitute for sugar. You can also purchase the powdered form of Vitafiber, which is amazing for use as a flour or sugar substitute in baking specifically.
I’ll link to where you can purchase it if you are interested! 🙂
Now onto the recipe…
Serves 1: (6F/28C/21P) & 21g fibre
Low-fat Jam-Filled High Fibre Protein Muffins
These are one of those muffins that transform overnight..The next day they are even better and more moist. Trust me, if you can wait, it will be worth it. Loaded with fibre & packed with protein, muffins for breakfast is just what the doctor ordered…
Makes 6 large or 12 medium muffins.
Recipe:
- 1 1/2 cups wheat bran
- 1 cup unsweetened vanilla almond milk
- 1/2 cup unsweetened apple sauce
- 1 whole egg
- 1/2 tsp molasses (heat the container for a few secs. to make it easier to pour)
- 2-3 tbsp truvia or more to taste
- 1/2 tsp vanilla extract
- 1 1/2 scoop Cellucor Peanut Butter Marshmallow Whey (51g)
- 2 tbsp all purpose flour (15g)
- 6 tbsp whole wheat flour (45g)
- 2 tbsp milled flax seed (20g)
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt (scant)
- 3 tbsp no sugar added raspberry jam (1/2 tbsp per large muffin or 1 tsp per regular-size muffin)
Optional: 1 cup(140g) fresh or frozen raspberries.
Optional topping: Melted peanut butter/PB2 mixed with a little water/vanilla/truvia to make a “PB & J” version.
Directions:
Preheat your oven to 375*. Mix the wheat bran w/ your almond milk and let it soak for about 10min. Meanwhile, in a large bowl, combine your wet ingredients and in a another medium bowl, combine all of your dry ingredients except the truvia sweetener. Now, whisk your bran mixture into the other wet ingredients and fold in your dry mixture. Also fold in the raspberries if you choose and scoop the batter into 6-12 sprayed(with pam) or lined muffin trays. Add a spoonful of the jam to the centre of each muffin before baking. Place in the oven for 15-20min or until the tops are springy and a toothpick comes out relatively clean(ignore the jam on the toothpick, just look for any sign of wet batter!). After baking you CAN eat immediately BUTTT I recommend waiting a day to let the muffins rest and become extra moist and delicious! Enjoy 🙂
Nutrition per medium size muffin: 76cals, 2g fat, 11g carbs, 6g protein & 3.5g fibre
Large Muffins: 151cals, 4g fat, 22 carbs, 12g protein & 7g fibre
Molten Chocolate Peanut Butter POV Cake
This was inspired by Eric Johnson’s original POV cake that I saw on youtube..since I am on extreme poverty macros at the moment I figured it was only fitting to make this for breakfast this morning instead of my usual shake. I gotta say, I think I’m in love…going to be making this everyday with a ton of variations. Once my macros are better these things are going to be even more amazing! For now here’s my simple version of the POV cake. Hope you like it as much as I did!
Serves 1
Ingredients
-27g (3/4) scoop Molten Chocolate Cellucor (yes you could use a whole scoop, this just fits my macros!)
-1 tbsp(5g) unsweetened cocoa powder
-dash salt
-1/8 tsp baking powder
-2oz unsweetened apple sauce
-2 tbsp chocolate or vanilla unsweetened almond milk
-1/8 tsp vanilla extract
-3 tbsp liquid egg whites (or 1 large egg white)
-1-2 tsp truvia sweetener to taste
-Pam
Topping:
Stir together…
-2 tbsp plain 0% greek yogurt
-1.5(12g) PB2 or powdered peanut butter (mix with water before hand until it’s thinned out a little, don’t add too much!)
-1/8 tsp vanilla extract
-1/2 tsp or more of truvia sweetener to taste
Directions:
Spray a shallow ramekin with pam, combine your dry ingredients with a fork until no clumps are left. Stir in the wet ingredients until a smooth batter is formed (makes sure to get all the dry powder off the sides). Place in the microwave for 1:30-2:30min depending on your microwave. Stop and check the cake while cooking. You want the outside to be cooked and the inside still goey. Once it looks down, take it out and top with your peanut butter yogurt sauce and optional walden farms chocolate syrup. Enjoy!
Macros including topping: 4F/14C/32P
*White Chocolate Peanut Butter Amazingness*
Alrightyyyy soo, just wanted to share a dessert that is something you can make when you really want to indulge but still feel good about it…I’m not going to lie and say it’s low calorie but I can tell you one thing..IT’S WORTH IT. So save some room in your macros or just throw your macros out the window all together for one night just to enjoy this warm chocolatey, rich, peanutbuttery little bowl of amazingness….
P.S Did I mention this is almost 100% paleo?
Serves 1 (or 2 if you can resist eating the entire thing)
Ingredients:
- 1/4 cup almond flour
- 1 tbsp cocoa powder
- 1 tbsp PB2
- 1/4 tsp baking powder
- dash of salt
- 1/2 tbsp Truvia sweetener plus more to taste (could sub another granulated sweetener)
- 1 tbsp coconut oil
- 1/2 ripe mashed banana
- 2 tbsp egg whites
- 1 tbsp unsweetened vanilla almond milk
- 1 tbsp white chocolate PB & Co peanut butter (or just regular peanut butter)(this is optional but highly recommended!!)
- 0.25 ounce almonds (about 5 almonds chopped)
Topping:
1 tbsp PB2 mixed w/ 2 drops vanilla extract, dash of sweetener & enough water to become “pourable”
Directions: Spray a medium microwavable bowl/ramekin with pam or olive oil spray and combine all dry ingredients then add in wet ingredients and stir until batter is smooth(add your sweetener last so you can see how much is necessary!). Heat your White chocolate or regular peanut butter in the microwave for a few seconds then swirl it into your batter. Place in the microwave for about 1min and 30 sec. or longer if needed (although you don’t want to overbake this! You actually just want the top cooked but the bottom a little undercooked so it’s extra goey and delicious!). Once finished, top with your PB2, dig in and devour! Enjoy!!
Nutrition Facts: LIMITLESS.
Okay..okay..just kidding, for those who just haveee to know..
Nutrition Facts for entire recipe w/ peanut butter: 533 calories, 38g fat, 34g carbs, 18g protein, 9g fibre
Nutrition Facts for entire recipe w/o peanut butter: 443 calories, 31g fat, 28g carbs, 15g protein, 8.5g fibre
Crunchy Protein Peanut Butter Cups
Awwww yeahhh, been dying to make these forever! I had the recipe in my head for the longest time, just never got around to putting it into action so today I decided what the heck? and I went for it! They turned out so great! Aren’t they just the cutest things you’ve even seen? And just in time for Halloween! This year when everyone is pigging out on reese’s cups, you can feel good eating something sweet & also good for your body! (Not saying having the occasional PB cup is bad, again read up on IIFYM for more information… 😉 ) Anywhoo, try these out and let me know how they turn out! I’d love to here from you :).
Makes 2 Servings (4 PB Cups)
Ingredients
- 1 scoop (30g) of PB Chocolate Whey or Chocolate Whey Protein Powder(I used Whey Gourmet, this brand is sooo delicious!)
- 1 tbsp unsweetened cocoa powder
- dash of salt
- 1 tbsp 0% plain greek yogurt
- 1/8 tsp vanilla extract
- 2-4 tbsp water or until consistency of batter becomes smooth and creamy enough to pour into molds (add as little as possible for best results!)
- 2 tbsp PB2 (enough water until smooth consistency, able to pour)
- 1 tsp Truvia or another granulated sweetener to taste (you want it a little sweeter than you’d think because it always tastes a bit less sweet after freezing!)
- 4 tbsp natural crispy puffed rice cereal (could substitute Rice Krispies, I used the nature path brand)
Directions:
In a small bowl, combine protein powder, cocoa powder, salt. Add greek yogurt, vanilla and enough water until batter is smooth and pourable. Add stevia until desired sweetness. In a separate small bowl, combine PB2 and water until reaching again a “pourable” consistency(*feel free to add some sweetener to you PB2 as well if you like!). Pour a bit of your chocolate batter into a mini muffin cup tin until about 1/3 full. Top with a small spoonful of your PB2 mixture, 1 tbsp of the crispy rice cereal and another spoonful of the chocolate mixture. Repeat for all 4 molds. Place in the freezer for at least 3-4 hours before eating. Once frozen, pop out with a knife and eat immediately or place in a plastic bag and store in the freezer for a quick treat! *Note: these are messy and tend to melt a bit so be prepared haha, but they are totally worth it because the best part is licking the chocolate off your fingers!*
Nutrition Facts for 2 PB Cups (1 serving): 112 calories, 2.1g fat, 7.7g carbs, 16g protein
Sweet Blueberry Coconut Omelette
Yes..you read that right! It’s an omelette…but it’s sweet! Who says you can’t have dessert for breakfast? I love all things sweet so I try and make even my savoury dishes a little sweeter. This omelette is packed with fresh blueberries & coconut, lightly sweetened and cooked in delicious coconut oil, topped with white chocolate peanut butter…uh hello, what doesn’t taste good slathered in peanut butter? Try it out!
Serves 1
Ingredients:
- 1 tsp coconut oil
- 1/2 cup liquid egg whites
- 1/8 tsp vanilla extract
- dash of salt
- 1/2 tsp of sweetener of choice (i usually use splenda for this recipe since it doesn’t need much, but you can also use Truvia or Stevia)
- optional: pinch of cinnamon (I left this out as pretty much all my other meals for today contained cinnamon haha, but it would probably be a great addition!)
- 1/3 cup frozen and thawed or fresh blueberries
- 1 tbsp desiccated or shredded coconut(5g)
- 1/2 tbsp PB & Co White Chocolate Peanut Butter(If you have none then just mix some natural PB with a little sweetener and cinnamon for a yummy topping!)
Directions: In a small frying pan, heat coconut oil over medium heat, meanwhile, in a small bowl, stir together your egg whites, salt, vanilla & sweetener/cinnamon. Once the pan is hot, pour in the mixture. Once it starts to become partially cooked, add your blueberries & coconut to one half and cook for another minute or so before flipping. After cooking for another minute, flip the omelette one last time onto it’s other side until lightly browned. During the last few minutes of cooking be sure to add your PB to the top of the omelette so it’s nice and melty! Serve warm and enjoy!
Nutrition Facts: 208 calories, 11g fat, 13g carbs, 15g protein, 2g fibre
I'm Back! Creamy Maple Pumpkin Pie Oats
Hey guys!! ahh, it’s been too long! I’m so sorry I’ve neglected my poor website. I have been super busy with school and working on my own fitness. Anyways…because it’s beautiful fall now, I thought I’d celebrate my return with an awesome recipe inspired by the season! These oats are superrr creamy and rich & very filling! I ate double this serving size and was extremely full so I lowered it down to half the serving size which is still a lot! But they are so tasty, you will have no problem finishing the bowl!
Creamy Maple Pumpkin Pie Oats
Serves 1
Here’s the recipe:
-1/3 cup instant oatmeal
-dash of salt
-2/3 cup unsweetened vanilla almond milk
-1/4 cup canned pumpkin
-1/4 tsp vanilla extract
-1/2 tsp cinnamon (or to taste)
-pinch of ginger, nutmeg & allspice
-2 tsp Truvia (or more to taste)
-1/4 ounce of pecans (about 1.5-2 tbsp)
-1/5 tbsp PB & Co Mighty Maple Butter * (or sub, 1/2 tsp natural PB + 1/4 tsp maple extract or 2 tsp sugar-free or natural maple syrup )
Directions: Combine almond milk oats and salt in a medium sized microwavable bowl and microwave for 1:40-2:00min or until oats have reached your desired consistency(you want them a little runny since you will be adding pumpkin and PB). Next stir your pumpkin into the cooked oats, add your spices & sweetener, top with maple butter and pecans! Stir just before digging in. Enjoy your beautiful fall breakfast!
**Tip** These oats would also be great topped with apple slices or raisins & paired with a side of scrambled egg whites**
Nutrition Facts per serving: 200 calories, 11g fat, 20g carbs, 4g fibre, 6g protein
Bonus: 52% of daily vitamin A (%) & 32% of daily Calcium (%)
Chocolate Cinnamon Raisin Sweet Potato Oatmeal
Goodmorning everyone! 🙂 I hope you are having a wonderful Wednesday! To help make your day a little sweeter, here’s a quick recipe you can whip up for a late brunch or for a sweet treat! The sweet potato goes so well with the warm oatmeal and cinnamon flavour. Topped off with homemade Sugar Free Chocolate Sauce & Cinnamon Swirl Butter, this dish will make any cinnamon lover more than happy!
Ingredients:
-1 packet instant oatmeal (28g)
-1/2 a medium raw sweet potato, peeled
-2/3 cup unsweetened vanilla almond milk
-1/4 tsp vanilla extract
-dash of salt
-1/2-1 tsp truvia sweetener
-1 tsp-2 tsp cinnamon depending on how much you like!
-1/2 tbsp cinnamon raisin swirl butter(PB & Co Brand)(If you don’t have this, you could try making your own jar by mixing some peanut butter with a little bit of honey/sweetener, cinnamon and a few chopped of raisins!)
-1/2 tbsp-1 tbsp homemade SF Chocolate Sauce
Directions: Place your sweet potato on a small plate atop a piece of paper towl. Poke holes in it a few times with a fork. Place 
in the microwave for 5min. Meanwhile, just before your sweet potato is finished cooking, prep your oatmeal by combining the dry oats with almond milk & a dash of salt. When your sweet potato has finished cooking, place your oatmeal in the microwave for about 1:30-2:00min or until cooked to your liking. Mash your sweet potato with a fork and spoon into your cooked oatmeal. Add in all your other ingredients and stir to combine. Top with additional cinnamon, truvia & a sprinkle of salt. Then plop on your Cinnamon Swirl Butter and Sugar Free Chocolate Sauce. Stir a little and dig in! Enjoy!
Nutrition Facts: 256 calories, 7g fat, 43g carbs, 8g protein, 6g fibre