Cinnamon roll cake

Hello everybody!

Happy New Years!

Looks like the first recipe on my blog this year is a dessert haha obviously! It’s not that I don’t cook other than desserts, but I think a healthy version of an old time favorite dessert worth more sharing.

Ingredients:

  • 3 cups almond flour
  • 1/4 cup coconut flour
  • 3 eggs
  • 1/2 cup sweetener of your choice (I used monk fruit extract)
  • 1/2 cup almond milk
  • 1/2 cup coconut oil
  • 1 tbsp baking powder
  • 1/2 tbsp baking soda
  • Pinch of salt
  • 1 tbsp of vanilla extract

For the cinnamon layer:

  • 3 tbsp of cinnamon
  • 1/4 cup of sweetener

For the glaze:

  • 3 tbsp coconut butter called coconut manna
  • Few drops of stevia extract or sweetener
  • 1-2 tbsp of hot water

Directions:

  1. Preheat the oven to 325 F
  2. Like a square pan with parchment paper
  3. Mix all dry ingredients separately
  4. Mix all the wet ingredients: the almond milk, coconut oil, eggs, vanilla extract
  5. Add the wet ingredients to the dry ingredients
  6. Pour half of the batter into the pan
  7. Pour the cinnamon mixture on it, than cover it with the rest of the batter
  8. Bake for 30-35 minutes
  9. When it’s done pour 1 tbsp of coconut oil on top of it and sprinkle the rest of the cinnamon mixture on top of it
  10. While it’s cooling down make the glaze by mixing all ingredients very well
  11. Top it with the glaze when it’s completely cooled down!
  12. Enjoy and you are welcome 🙏🏻
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Healthy chocolate chips cookies 🍪

Hello everybody!

I brought you the cookies of the season today. Chocolate chips cookies the healthy way! You can indulge on this dessert even if you are on a strict diet. It’s sugar free, gluten free, low in carbs and tastes as good as the sugary unhealthy version of it.

Ingredients:

  • 1 1/2 cup almond flour
  • 1/2 cup coconut oil
  • 1/2 cup sweetener of your choice (Swerve)
  • 1 medium egg
  • 2 tbs of peanut butter
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 cup sugar free chocolate chips

Directions:

  1. Preheat the oven to 350 F. Line a baking tray with parchment paper
  2. In a mixing bowl mix all the ingredients till everything is well combined
  1. Form 1 1/2 inch balls and place them on the baking sheet
  2. Bake them for 10 minutes
  3. Allow the cookies to completely cool down
  4. And enjoy!

Have a great day and happy holidays

Peanut butter -chocolate fudge bar

Hello everybody!

I have a new recipe for you, and again is a dessert. I wonder why 😋

I just love to make healthy, delicious and good looking desserts

This time I made a very simple raw dessert, that can be served in an hour.

Ingredients:

Chocolate layer:

  • 1/2 cup melted coconut oil
  • 3/4 cup cocoa powder
  • 3 tbs of sweetener I used Swerve
  • 2 tbsp full fat canned coconut milk

Peanut butter layer:

  • 3/4 cup peanut butter
  • 1/4 cup melted coconut oil
  • 2 tbsp of canned full fat coconut milk
  • 2 tbsp of sweetener
  • Pinch of salt

Directions:

  1. Line a 8×8 baking dish with parchment paper
  2. In a small pan over m soul heat mix all ingredients for the chocolate layer
  3. Pour it in the lined dish and put it in the freezer till you prepare the peanut layer
  4. Mix all the ingredients for the peanut layer till its creamy
  5. Pour it over the chocolate layer and place it back in the freezer for 45 minutes
  6. After 45 minutes cut them up and enjoy

And you are welcome 😋

Raw vegan raspberry cheesecake

Hello everybody!

Here is one of my favorite dessert on the planet.

It’s so light but also very filling and satisfying.

Ingredients:

For the crust:

  • 1 1/2 cup almond flour
  • 4-5 tbsp of sweetener (swerve)
  • 5 -6 tbsp of melted coconut oil

For the filling:

  • 1/2 cups unsalted cashews, soaked for 4-6 hrs
  • 1/3 cup coconut oil melted
  • Lemon juice from 2 lemons
  • 1 cup raspberries
  • 1 tbsp vanilla extract
  • Sweetener of your choice. I used swerve sweetener

Directions:

  1. Make the crust. Mix the ingredients for the crust and press onto bottom of a cake pan.
  2. Bake it on 350 degrees for 10-12 min
  3. For the filling. Mix all ingredients without the raspberries, so you can make two different layers
  4. After separate the filling in 2 equal parts and in on of them mix in the raspberries.
  5. Poor the first layer over the chilled crust and put it in the freezer for 10 minuets
  6. After 10 minuets pour the next layer and put it back in the freezer for an hour
  7. Decorate it and enjoy!!

Low carb fluffy pancakes 

Hello everybody! 

Yesterday I asked on my instagram of you guys would like the recipe for these pancakes, and everybody answered with YES, so here it is.

INGREDIENTS:

  • 2 large eggs
  • 2 oz cream cheese
  • 2/3 cup almond flour
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 2 tablespoons of Swerve sweetener (or any other sweetener)
  • 1-2 tablespoons of water

DIRECTIONS:

  1. Add all ingredients to blender. 
  2. Blend until smooth
  3. Let batter sit for 2-5 minutes.
  4. Heat a non-stick pan to medium heat
  5. Cook until pancake is golden browne on each side. 

Serve pancakes topped with fruits or butter and syrup!

Enjoy!
 

Healthy low carb brownies

IMG_7312Hello everybody!

I’m very sorry that I disappeared again, we traveled a lot this summer, plus having a baby doesn’t make things easier. I promise I try to be better at posting 😊

Today I have for you guys a delicious healthy brownie recipe. It’s  sugar free, very tasty and easy to make.

ingredients:

  • 1 1/2 cups almond flour
  • 3/4 cup cocoa powder
  • 1 cup  of Swerve sweetener
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1tsp vanilla extract
  • 3 eggs
  • 4 tbsp of melted coconut oil

Directions:

  1. Stir together the dry ingredients, the almond flour, baking powder, salt, cocoa powder, sweetener
  2. In a separate bowl mix together the eggs, coconut oil and vanilla extract
  3. Combine wet and dry ingredients
  4. Grease with coconut oil an 8″ square pan
  5. Pour the batter into the pan
  6. Preheat the oven to 350 F and bake the brownies for 35 min
  7. Let them cool for 20 min before cutting
  8. Enjoy!

Healthy sugar free lemon tart 

This lemon tart is heaven! I’m not even joking. We ate the whole thing in one day, but we shared with some friends too 😄

Here is the recipe:

Ingredients for the crust: 

  • 1 1/2 cup almond flour 
  • 3 tbs sweetener (I use pure monk fruit extract)
  • 3 tbs of melted coconut oil 

Mix all together and press it into the bottom of your pan. Bake it on 350 F for 10 min

Ingredients for the lemon curd 

  • 1/2 cup freshly squeezed lemon juice 
  • 1 tbs of lemon zest
  • 1/2 cut sweetener of your choice (I used monk fruit extract)
  • 1/4 pound butter 
  • 2 eggs and 2 egg yolks

Directions:

  1. In a heatproof bowl, place eggs, sugar, lemon zest, lemon juice and whisk to combine. 
  2. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick 
  3. It starts to thicken around 10-15 min, than remove it from the heat 
  4. After it cooled for 5 min, Add butter, a few cubes at a time, and whisk until completely melted and mixture is smooth. 
  5. Let the curd cool down to room temperature and then fill the crust
  6. Refrigerate for 4-6 hours 
  7. Enjoy!!!