Make your own vegan and gluten free healthy Almond Joy candy cups, with just 6 ingredients and no oven required!

Why you’ll love these healthy Almond Joys

• They taste just like the classic coconut candy bar, but with much less sugar.
• Ultra smooth dark chocolate and crunchy whole almonds.
• Sweet, chewy coconut centers.
• No corn syrup, milk fat, or preservatives.
• Unlike packaged Almond Joys, these can be dairy free, low carb, soy free, and vegan.
• Perfect for all candy centered holidays, including Halloween, Valentine’s Day, and Easter.
• Equally perfect for a random Monday afternoon when you’re craving chocolate.

You’ll also love these Chocolate Peanut Butter Eggs

Full recipe video

Key ingredients

Coconut – You need three and a half cups of shredded, unsweetened coconut. For the best results, do not substitute sweetened or low fat flakes.

Almonds – Store bought Almond Joy candy bars contain one roasted almond per bar. Raw almonds are fine in this homemade chocolate coconut confection if you prefer.

Coconut Oil – Use refined or unrefined coconut oil, or an equal amount of coconut butter. Coconut oil hardens when chilled, helping to set the candies. Therefore, it is best to not substitute it with a different fat source like vegetable oil or almond butter.

Sweetener – I like refined sugar free pure maple syrup or raw agave. You can choose honey (not for vegans). For keto almond chocolate candy, sweeten with stevia and add water or additional oil to make up the difference in liquid. I’ve never tried a granulated or powdered sweetener.

Chocolate – The packaged version from the grocery store is made with a milk chocolate coating. I personally like semi sweet or dark chocolate chips better. It is entirely your choice. You could even use white chocolate or skip the chocolate topping entirely. (If you do omit the chocolate, I will try not to judge.)

Other Ingredients – A little salt balances the sweetness of the maple syrup. I also sometimes include a half teaspoon of pure vanilla extract or a drop or two of maple, peppermint, or almond extract to enhance the almond flavor. Or change up the recipe by blending in a teaspoon of fresh lime or orange zest.

How to make healthy Almond Joy

Step 1: Gather your ingredients. Read through the recipe, and take out all of the ingredients and equipment in advance.

Step 2: Blend the coconut filling. If it is not already melted, gently heat the coconut oil until liquid. Add the shredded coconut, melted oil, sweetener, salt, and optional pure vanilla extract to a food processor or blender. Process on high, stopping occasionally to scrape down the sides, until well mixed and super sticky.

Step 3: Form candies. To make healthy Almond Joy cups, press the mixture very firmly into parchment lined or silicone mini cupcake tins or candy molds. Fill each cup about two thirds of the way up. Alternatively, shape the mixture into healthy Almond Joy bars with your hands.

Step 4: Chill until set. Refrigerate or freeze the healthy gluten free candy for at least a few minutes, until hard. You can shape the Almond Joys in advance and refrigerate overnight to save time if you wish.

Step 5: Add the chocolate. In a microwave or a double boiler on the stove top, carefully melt and stir the chocolate chips until they turn into a smooth sauce. Use a spoon to spread about a teaspoon of the chocolate topping over each coconut Almond Joy. Or dip each bar into the melted chocolate.

Step 6: Add the almonds. Press one whole roasted almond into the center of each no bake coconut treat. Then refrigerate or freeze to set the chocolate.

Step 7: Pop out of the pan and enjoy. Devour each delicious coconutty bite, reveling in the best soft, chewy texture and rich chocolate coating.

Step 8: Store leftovers. On cool winter days, you can leave the candies out on the counter or at a party for a few hours. But due to coconut oil’s tendency to melt when warm, I recommend storing leftovers in the refrigerator or freezer if possible.

Frequently asked questions

The recipe was adapted from these Coconut Balls and Healthy Bounty Bars.

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Healthy Almond Joy

This healthy Almond Joy recipe features a sweet, chewy coconut center topped with rich chocolate and crunchy almonds!

Course Dessert

Cuisine American

Keyword chocolate, coconut, no bake

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 24 Almond Joy

Calories 100kcal

Author Katie Higgins

Ingredients

• 3 1/2 cups shredded unsweetened coconut (210g)
• 1/4 cup pure maple syrup or honey (60g), or stevia equal in sweetness to 1/4 cup
• 1/2 cup coconut oil or coconut butter (100g)
• 3 tbsp water or additional coconut oil, only if using stevia
• 1/4 tsp salt
• 1/2 tsp pure vanilla extract (optional)
• 1 cup chocolate chips or sugar free chocolate chips (180g)

Instructions

• 1. If not already melted, warm up the coconut oil until liquid. Add the shredded coconut, oil, sweetener, salt, and optional vanilla extract to a blender or food processor.
• 2. Process the ingredients on high speed, stopping occasionally to scrape down the sides of the machine. Continue blending until it forms a well mixed, sticky mixture.
• 3. Press very firmly into lined or silicone molds. (I used and highly recommend this Silicon Mini Cupcake Pan.) Or shape into bars with your hands.
• 4. Refrigerate or freeze the candies a few minutes until chilled and firm.
• 5. Carefully melt the chocolate chips and stir into a smooth sauce. Spread about a teaspoon of chocolate sauce over each candy. Or dip the bars into the melted chocolate.
• 6. Press a whole almond into the center of each healthy Almond Joy. Then return to the refrigerator or freezer to set the chocolate coating.
• 7. Serve and enjoy! The recipe can sit out in a cool environment for a few hours, but it is best to refrigerate or freeze leftovers so the coconut Almond Joys do not melt.
• View Nutrition Facts

Video

Notes

Want more healthy candy? Make Healthy Butterfingers or Sour Patch Grapes.

 

Nutrition

Serving: 1Almond Joy | Calories: 100kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Sodium: 20mg | Potassium: 69mg | Fiber: 1.6g | Sugar: 0.4g | Vitamin A: 1IU

No bake healthy desserts

No Bake Brownie Bites

Vegan Chocolate Mousse

Chocolate Banana Ice Cream

Peanut Butter Truffles

Cheesecake Bites

Chocolate No Bake Cookies

Chocolate Sorbet

Healthy Peanut Butter Cookies

The post Healthy Almond Joy appeared first on Chocolate Covered Katie.

This frosted vegan spice cake recipe is soft, tender, full of flavor and perfectly spiced. It’s a wonderful plant based dessert for any holiday gathering!

Why you’ll love this vegan spice cake

• Warm winter spices. Every bite is filled with the cozy flavors of ginger, nutmeg, allspice, cloves, and cinnamon.
• Moist texture. The dairy free cake is so light and fluffy, even without eggs.
• No stand mixer required. You don’t need any fancy equipment, just cake pans and an oven. The recipe is fast and easy to make at home.
• Delicious maple frosting. Each old fashioned spice cake cake layer is topped with thick vegan cream cheese icing that absolutely melts in your mouth!
• Better than a box. Your entire kitchen will smell like a giant gingerbread house, and it might quickly become your new favorite cake recipe. Seriously, boxed spice cake mix just cannot compare.
• Perfect for Christmas or the holidays. I’ve brought this festive layer cake to more family gatherings than I can count. Both vegans and omnivores devour every last crumb.

Readers also love this Vegan Carrot Cake

What spices are in vegan spice cake?

So many bakers are afraid of utilizing spices to their full potential. The world of cooking includes much more than just cinnamon! And each aromatic spice comes with its own distinct flavor profile.

Cinnamon offers sweetness without extra sugar.

Ginger adds a sharp, spicy note.

Cloves provide strong and earthy wintertime taste.

Nutmeg gives warmth and a slightly nutty flavor.

Allspice is essential for holiday baking. It adds a peppery kick and enhances the other spices.

Other key ingredients

Applesauce adds moisture and softness to the cake. You can substitute fresh or canned pumpkin puree, or nondairy yogurt for a healthy high protein version.

Pure Maple Syrup imparts a rich caramel flavor and balances the spices.

Flour makes up the base of the vegan dessert. I’ve successfully tested this recipe with whole grain spelt flour, white all purpose flour, and all purpose gluten free flour. Whole wheat and oat flour work but yield a denser cake, so they are not my top choices here.

Sugar is included both for sweetness and texture. You may use classic white sugar or unrefined cane, coconut, or date sugar. Do not substitute the sugar with additional maple syrup or your cake will not turn out light and fluffy.

Oil makes the plant based cake so deliciously buttery. I like coconut oil, but vegetable oil is also fine. If you are on an oil free diet or prefer a low fat and low calorie spice cake, use an equal amount of applesauce instead of the oil.

Pure Vanilla Extract adds even more warmth and coziness. (You can never be too cozy in the winter!) Buy pure vanilla extract, not imitation vanilla flavoring.

Spices are the most important ingredient in spice cakes. In addition to the five spices listed above, some spice cake recipes also include cardamom or a dash of black pepper. Feel free to add those here as well. (I’d use a half teaspoon of ground cardamom to get a chai spiced cake.)

You also need water, salt, and baking soda to make this simple vegan spice cake.

Variations

Sweet Potato – Use roasted, pureed sweet potato instead of the apple or pumpkin.

Brown sugar – Add a third cup of packed brown sugar instead of the fourth cup of maple syrup. Increase water by one fourth cup to make up the difference in liquid.

Coffee Cake – Stir a teaspoon of instant coffee in with the dry ingredients. Alternatively, swap out half a cup of water with strong brewed coffee or espresso.

Banana – For a banana bread spice cake, substitute an equal amount of mashed banana for the apple or pumpkin. Top with walnuts instead of pecans. This may be my favorite variation.

How to make vegan spice cake

Step 1: Set the oven temperature. Preheat your oven to 350° Fahrenheit or 176° Celsius. Grease three 8-inch round baking pans or line the bottoms with parchment paper. Set these pans aside.

Step 2: Stir dry ingredients. Combine flour, sugar, cinnamon, ginger, baking soda, salt, allspice, nutmeg, and cloves in a large measuring bowl. Stir well to evenly incorporate all of the spices.

Step 3: Add wet ingredients. Whisk in the water, applesauce or pumpkin puree, optional oil, maple syrup, and pure vanilla extract. Stop stirring as soon as the batter is evenly mixed. (Overmixing cake batter can result in a gummy, dense texture.)

Step 4: Transfer to the pans. Divide the spice cake batter evenly among the three prepared baking pans. Smooth out the tops with a spoon or spatula.

Step 5: Bake. Place all pans on the center rack of the oven. It’s okay if one pan sits behind the others. Bake for 18 minutes or until a toothpick inserted into the center of a cake comes out mostly clean.

Step 6: Let cool. Carefully remove the spice cakes from the oven and place the pans on a wire rack on the counter to cool.

Step 7: Add frosting. Go around the sides of each pan with a knife to loosen the cakes. Invert onto three large plates, then frost the bottom layer.

Step 8: Assemble the layer cake. Place a second cake over the frosted layer and frost the new layer. Repeat with the third layer.

*If you want to be fancy, you can do a crumb layer, where you add a second coat of frosting after refrigerating the cake. Unless I’m baking a cake for a wedding or professional event, I almost always skip this step.

Step 9: Decorate. I chose a star icing tip to pipe swirls of frosting over the vegan spice cake. I also placed whole pecans on top and pressed finely diced pecans into the sides.

The recipe was adapted from my Vegan Gingerbread and this healthy Applesauce Cake.

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Vegan Spice Cake

This vegan spice cake recipe features a moist and fluffy texture, cozy winter spices, and thick dairy free maple cream cheese icing!

Course Dessert

Cuisine American

Keyword cake, vegan

Cook Time 18 minutes minutes

Total Time 18 minutes minutes

Servings 16 slices

Calories 120kcal

Author Katie Higgins

Ingredients

• 2 2/3 cups flour (320g)
• 1 1/4 cup sugar (250g)
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 1/4 cup water (300g)
• 1/2 cup applesauce or pumpkin puree (120g)
• 1/2 cup oil (100g) (or applesauce for oil free)
• 1/4 cup pure maple syrup (60g)
• 1 tbsp pure vanilla extract (15g)

Instructions

• 1. Read through the tips for best results above.
• 2. Preheat the oven to 350° Fahrenheit (176° Celsius). Grease three 8-inch baking pans, or line the bottoms with parchment paper. Set aside.
• 3. Stir the flour, sugar, cinnamon, ginger, baking soda, salt, allspice, nutmeg, and cloves very well in a large bowl.
• 4. Whisk in the water, applesauce or pumpkin, oil, maple syrup, and vanilla extract until just evenly mixed.
• 5. Divide the batter into the three pans and smooth out the tops with a spatula.
• 6. Place all three pans on the center rack of the oven. One may have to sit behind the others. Bake 18 minutes or until a toothpick inserted into the center comes out mostly clean.
• 7. Transfer the pans to a wire rack on the counter to fully cool. Once cooled, go around the sides of each pan with a knife to loosen the cake before inverting onto plates.
• 8. Frost the bottom layer with your frosting of choice. (My favorite vegan cream cheese frosting recipe is included in this post.)
• 9. Then place a second layer over the first and frost this new layer. Repeat for the top layer of the vegan spice cake.
• 10. Decorate with more icing and chopped pecans or walnuts if desired.
• 11. Store cooled leftovers tightly covered on the counter for up to a day, refrigerated for up to five days, or frozen for up to three months.
• View Nutrition Facts

Video

Notes

Also be sure to try this Vegan Pumpkin Pie or my Vegan Pecan Pie.

 

Nutrition

Serving: 1slice | Calories: 120kcal | Carbohydrates: 26g | Protein: 3.8g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 2mg | Potassium: 103mg | Fiber: 2.7g | Sugar: 10g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg

Favorite Vegan Holiday Desserts

Vegan Chocolate Chip Cookies

Sweet Potato Brownies

Vegan Chocolate Mousse

Healthy Apple Pie

Vegan Peanut Butter Cookies

Cranberry Orange Bread

Apple Bread

Vegan Cheesecake

The post Vegan Spice Cake appeared first on Chocolate Covered Katie.

These creamy tiramisu overnight oats are filling, high fiber and so delicious, with vegan and gluten free options included!

Tiramisu overnight oats for breakfast

Growing up with an Italian family, tiramisu has always been one of my favorite desserts.

So if I can eat homemade tiramisu for breakfast and still be healthy?

Please count me in.

Thick layers of fluffy coffee flavored oats, smooth yogurt topping, and a dusting of cocoa powder turn into the perfect breakfast version of the popular dessert!

Plus you can make the single serving recipe ahead of time, for an instant morning meal whenever you’re craving tiramisu. I’ve eaten it every day this past week, with no plans to stop.

Readers also love these Pistachio Overnight Oats

Step by step recipe video

Tiramisu overnight oats ingredients

The recipe calls for rolled oats or quick oats, instant coffee powder, milk of choice, sweetener of choice, a pinch of salt, pure vanilla extract, plain or vanilla yogurt, and cocoa powder.

Rolled oats – These are your basic flat shaped oats sold by companies like Quaker or Bob’s Red Mill. For a gluten free version, buy certified gluten free oats or substitute rolled quinoa flakes.

I have not tried steel cut oats, so be sure to report back if you experiment.

Cocoa powder – Any traditional unsweetened cocoa powder or Dutch cocoa powder will work. Or top the overnight oats with powdered hot chocolate mix or powdered peanut butter instead of the cocoa.

Coffee – Instant coffee powder or espresso powder should be readily available in most grocery stores. Or use decaf coffee powder or granules for a lower caffeine breakfast.

Yogurt – You may choose regular or Greek yogurt. For vegan tiramisu oatmeal, opt for a plant based yogurt like soy or coconutmilk yogurt.

I recommend either plain or vanilla yogurt, but feel free to experiment with other flavors like cappuccino, strawberry, or chocolate.

If you wish to use unsweetened yogurt or substitute cream cheese or coconut cream instead, stir in about a tablespoon of additional sweetener.

As a fun flavor alternative, you can also replace the yogurt with mashed banana.

Milk of choice – Once again, use your favorite. Try almond milk for a low calorie option or coconut milk or oat milk for super rich and creamy overnight oats.

Sugar or sweetener – Any all purpose granulated or liquid sweetener is fine, including regular sugar or coconut sugar, pure maple syrup, honey, or agave.

Or go with erythritol or xylitol if you want a sugar free breakfast recipe.

Still craving coffee? Try this Frappuccino Recipe

How to make tiramisu oatmeal

Step 1: Combine ingredients. Start by adding the oats, powdered coffee, milk of choice, sweetener, pinch of salt, and pure vanilla extract to a lidded container or a mason jar.

Step 2: Shake it up. Screw the lid onto the jar tightly, shake well, and refrigerate overnight.

Step 3: Add a second layer. The next morning or when ready to eat, smooth a layer of yogurt on top of the coffee oatmeal.

Step 4: Garnish with chocolate. Dust the top of the overnight oats with a thin layer of cocoa powder. You may also wish to top your oats in a jar with cacao nibs or mini chocolate chips, crushed coffee beans, sliced fresh fruit, shredded coconut or Coconut Whipped Cream.

Step 5: Heat (optional). If you prefer hot oats to cold oats, the recipe can be heated in the microwave or in a small saucepan on the stove top before adding the yogurt.

Step 6: Eat! Serve with a spoon, and enjoy. It truly is that simple.

Step 7: Store leftover oats. This step is of course only needed if you happen to have leftovers. (You probably won’t!) Store the hypothetical leftovers tightly covered in the refrigerator for up to five days. It is best to avoid freezing the oatmeal unless you do not mind a mushy texture once thawed and reheated.

Frequently asked questions

The recipe was adapted from my Protein Overnight Oats and Peanut Butter Overnight Oats.

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Tiramisu Overnight Oats

Whip up these healthy tiramisu overnight oats for a high protein breakfast recipe inspired by the classic Italian dessert!

Course Breakfast

Cuisine Italian

Keyword coffee, healthy, oatmeal, oats, protein, yogurt

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 210kcal

Author Katie Higgins

Ingredients

• 1/2 cup rolled oats or quick oats (45g)
• 2/3 cup milk of choice (160g)
• 1 tsp instant coffee or espresso powder
• 1 tbsp sweetener of choice (15g), or more as desired
• 1/4 tsp pure vanilla extract
• 1/8 tsp salt
• 1 tbsp protein powder (optional)
• 1/4 cup yogurt or mashed banana (60g)
• 1/4 tsp cocoa powder for dusting on top
• 1 handful chia seeds or pinch cinnamon (optional)

Instructions

• 1. To make tiramisu overnight oats, start by combining all ingredients except the cocoa powder and yogurt in a lidded container or mason jar.
• 2. Cover tightly with a lid, then shake the jar very well.
• 3. Refrigerate the covered container overnight.
• 4. In the morning or when ready to eat, smooth the yogurt on top. Dust with cocoa powder and add mini chocolate chips, coffee beans, or raw cacao nibs if you wish. Enjoy!
• View Nutrition Facts

Video

Notes

Also be sure to make this popular breakfast Healthy Banana Bread.

 

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 32g | Protein: 10.9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 443mg | Potassium: 308mg | Fiber: 4.5g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 434mg | Iron: 2mg

Delicious healthy breakfast ideas

Almond Flour Banana Bread

Oatmeal Muffins

Baked Oatmeal

Chocolate Overnight Oats

Healthy Blueberry Muffins

Or Keto Blueberry Muffins

Vegan Pancakes

Avocado Smoothie

Tofu Scramble Recipe

The post Tiramisu Overnight Oats appeared first on Chocolate Covered Katie.

This easy and healthy vegan penne recipe is ready in under 20 minutes, from start to finish!

My favorite vegan penne recipe

• One pot pasta. Literally everything, from the noodles to the broccoli, cooks in the same pot. It could not be easier to prepare, and cleanup is a breeze.
• Dairy free sauce. The savory sauce is thick, cheesy, and deliciously creamy.
• Full of nutrition. Each serving gives you over 15 grams of protein and 42% of the RDA for fiber. The recipe is low calorie, low fat and cholesterol free.
• Gluten free option. Just use your favorite gluten free penne if you want a gluten free vegan meal.

For dessert, make Vegan Chocolate Mousse

Step by step recipe video

Vegan penne ingredients

Broccoli – The recipe calls for four cups of raw broccoli florets. Buy fresh broccoli with bright green buds and firm stems, avoiding broccoli with yellow or brown spots. When preparing florets, you want to chop off most of the stems and chop into large bite size pieces.

Penne pasta – The sauce covers eight ounces of uncooked penne pasta. This can be traditional durum semolina pasta, whole wheat pasta, or even gluten free penne.

*You can use other shapes of noodles or pasta instead of penne. Just note that the total cooking time may change.

Nondairy milk – I like coconut milk because it yields the creamiest sauce. Soymilk or oat milk are also good options. For a lower calorie dinner, try unsweetened almond milk.

Garlic – You need one and a half tablespoons of minced garlic, either fresh or jarred. Personally, I think buying a jar of minced garlic is much easier.

Spices – Nutritional yeast adds an umami cheesy element, as well as iron, fiber, vitamins, and protein. You can use vegan Parmesan cheese if preferred. Salt and an optional dash of ground black pepper give depth of flavor to the pasta sauce.

Optional ingredients – Shallots add even more complexity to the meatless dish. And a tablespoon of olive oil imparts a buttery finish.

Leftover broccoli? Try this easy Broccoli Salad

How to make vegan penne with broccoli

This is one of those “throw all my favorite foods together” vegetarian weeknight dinners.

Broccoli, check. Garlic, check. Penne pasta, check.

1. First, sauté the minced garlic and diced shallots in olive oil or fat free spray over low heat in a medium saucepan. You can sauté in water if you prefer an oil free option.
2. Once the garlic begins to brown, add the uncooked penne, milk, salt, nutritional yeast, and raw broccoli right into the pan. This saves extra steps of having to boil water and cook the pasta and vegetables ahead of time.
3. Cover the saucepan, and bring to a boil over low medium heat. Then uncover and stir.
4. Continue to cook the recipe, stirring occasionally, until pasta is al dente. The broccoli should be soft, tender, and vibrantly green. (If you like your cooked broccoli on the crunchy side, you can always steam it separately instead and stir it in at the end.)
5. Season with black pepper and additional spices if desired, and serve hot.
6. Let leftover pasta cool before transferring to a covered container and refrigerating for up to five days. The vegan penne recipe makes four main dish servings, and leftovers reheat well if you add additional milk of choice or nondairy creamer to the pan before reheating.
7. I am personally not a fan of frozen pasta, but you technically can freeze the recipe for up to two months.

More vegan pastas

Creamy Vegan Garlic Pasta

Vegan Stuffed Shells

Butternut Squash Pasta

Vegan Ramen Noodles

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Vegan Penne With Broccoli

Make this creamy vegan penne with broccoli recipe in just one pot. It's a simple meatless lunch or dinner the whole family will love!

Course Main Course

Cuisine Italian

Keyword broccoli, nutritional yeast, pasta, vegan

Cook Time 12 minutes minutes

Total Time 12 minutes minutes

Servings 4 servings

Calories 230kcal

Author Katie Higgins

Ingredients

• 1 1/2 tbsp minced garlic (22g)
• 1 tbsp olive oil (12g) (optional)
• 2 diced shallots (optional)
• 8 oz uncooked penne pasta (230g)
• 1 1/2 cups nondairy milk of choice (I like coconut milk) (360g)
• 1 tsp salt
• 4 cups broccoli florets (260g)
• 3 tbsp nutritional yeast or vegan Parmesan cheese (12g)
• 1/4 tsp ground black pepper (optional)

Instructions

• 1. In a medium saucepan over low heat, sauté garlic and shallots in olive oil, water, or cooking spray.
• 2. When garlic begins to brown, stir in the uncooked penne, milk, salt, nutritional yeast, and uncooked broccoli.
• 3. Cover the saucepan. Bring to a boil over low medium heat, then uncover the pan and stir.
• 4. Continue to cook the vegan penne recipe, stirring occasionally, until penne is al dente and broccoli is soft and tender. (If you prefer more crisp broccoli, feel free to steam it separately.)
• 5. Season with additional spices or vegan Parmesan if desired. Enjoy hot.
• View Nutrition Facts

Video

Notes

Still craving pasta? Make Vegan Alfredo or Vegan Mac And Cheese.

 

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 46g | Protein: 15.5g | Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 370mg | Potassium: 215mg | Fiber: 11.7g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 4mg | Calcium: 220mg | Iron: 4mg

Easy plant based dinner ideas

Avocado Salad

Sticky Sesame Cauliflower

Vegan Sweet Potato Casserole

Vegan Quiche

Cauliflower Alfredo

Sweet Potato Salad

Chickpea Vegetable Soup

Coconut Curry

The post Vegan Penne With Broccoli appeared first on Chocolate Covered Katie.

These secretly healthy protein brownies are rich, chewy, high protein, and melt-in-your-mouth amazing!

What makes this the best protein brownies recipe?

• Classic brownie flavor. The most unbelievable thing about these dark chocolate protein brownies is that they do not taste healthy at all!
• No need to sacrifice. This recipe gives you the best of both worlds. You shouldn’t have to sacrifice taste or enjoyment in the name of trying to be healthy. You can have your chocolate cake (or chocolate brownies!) and eat it too.
• Special diet friendly. The high protein brownies include vegan, gluten free, low calorie, low carb, paleo, sugar free, and flourless options.
• Pantry staple ingredients. Unlike other protein brownie recipes, this one contains no banana and no avocado or other unusual hidden ingredients. So the taste and texture are like actual brownies!

Also be sure to try these Black Bean Brownies

Step by step video

Watch the protein brownie recipe video, above.

Brownie frosting options

You have many options for these protein chocolate brownies!

The first option is to sprinkle them with mini chocolate chips right before baking. Once they come out of the oven, there is no icing needed.

Or you can turn it into an even higher protein recipe by letting the brownies cool and then frosting them with the peanut butter filling from these Peanut Butter Brownies.

If using the easy peanut butter frosting, as shown in the video above, each frosted bodybuilding brownie will have an additional three grams protein, for a total of fifteen grams of protein per brownie. Talk about a healthy snack or dessert!

They are also great topped with my Chocolate Cream Cheese Frosting, or spread with almond butter or Homemade Nutella, or eaten plain without any frosting at all.

Chocolate protein brownie ingredients

Gather the following ingredients: protein powder, cocoa powder, almond flour, sweetener, baking powder, salt, eggs or flax eggs, oil or butter, and pure vanilla extract.

For vegan protein brownies, use the flax eggs instead of chicken eggs.

The recipe calls for almond flour or almond meal. I have not tried substituting whole wheat flour, coconut flour, spelt flour, or white or gluten free all purpose flour so cannot recommend those. However, there is a nut free option listed in the recipe box.

Use high quality cocoa powder for the richest chocolate brownie flavor.

These are a wonderful alternative to packaged protein brownies from brands like Fiber One, Kodiak, Muscle Gain, Quest, or MyProtein.

Leftover protein powder? Make these Protein Cookies

How to make protein brownies

Step 1: Preheat your oven to 350° Fahrenheit or 176° Celsius.

Step 2: Grease an eight inch pan with oil or fat free spray, or line the bottom of the pan with parchment paper. Then set this prepared pan aside.

Step 3: In a large mixing bowl, stir the almond flour, protein powder, cocoa powder, sweetener, baking powder, salt, and optional chocolate chips until well mixed.

Step 4: Whisk in the eggs or flax eggs, melted coconut oil or butter, and pure vanilla extract. Stir well to form a brownie batter. Since there is no gluten, you don’t have to worry about overmixing the batter.

Step 5: Spread the chocolate brownie batter evenly into the prepared pan. I like to add a second sheet of parchment paper over the top because it helps with evenly smoothing the mix into the pan. Remove this second sheet of parchment paper before cooking.

Step 6: Bake the brownies on the oven’s middle rack for twenty minutes, then carefully remove them from the oven. Let the brownie pan cool on a wire rack on the counter. They firm up as they cool.

Step 7: If you like hot-from-the-oven brownies, cut into squares and enjoy. Or if you prefer a firmer texture, loosely cover the pan and refrigerate overnight. The brownies will firm up even more during this time.

Tips for storing leftovers

It is fine to leave the brownies out for a few hours on the counter if serving at a party or transporting them to an event. For freshness, I recommend refrigerating leftovers in a covered container for up to five days.

The chocolate protein brownies can also be slices and frozen in an airtight container for about two to three months. Thaw fully before eating.

Readers also love this Healthy Banana Bread

Making different flavor protein brownies

Mocha fudge – Stir half a teaspoon of instant coffee granules or espresso powder in with the dry ingredients while making the brownies.

Mint chocolate – Add one fourth teaspoon of pure peppermint extract. Taste the unbaked brownie batter, and add more extract if a stronger mint flavor is desired.

Chocolate orange – Add the zest of one orange to the protein brownie batter before transferring it to the pan and baking.

Chai spice – Use a chai flavored protein powder. Or add a half teaspoon of ground cinnamon and a pinch of ground ginger, cloves, and nutmeg to the batter.

Cake batter – Use birthday cake protein powder and garnish with a handful of rainbow or chocolate sprinkles.

You can also stir in a handful of chopped walnuts or pecans, shredded coconut, chia seeds, flax seeds, raisins, dates, other dried fruit, diced almonds, or chocolate chips.

Print

Protein Brownies

These high protein brownies are ultra rich and fudgy, and the recipe is packed with protein and nutrition!

Course Dessert

Cuisine American

Keyword almond flour, brownies, chocolate, protein, protein powder

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 9 protein brownies

Calories 154kcal

Author Katie Higgins

Ingredients

• 1 cup almond flour (120g) (for nut free, try these Healthy Brownies)
• 2/3 cup sugar or granulated erythritol (135g)
• 1/3 cup protein powder (30g)
• 2 tbsp cocoa powder (10g) (For the best flavor, use Dutch process cocoa powder)
• 1 tsp baking powder (4g)
• 1/2 tsp salt
• 2 medium eggs or 2 flax eggs
• 1/3 cup coconut oil or butter, melted (65g)
• 1 tsp pure vanilla extract (5g)
• 1/2 cup mini chocolate chips (optional)

Instructions

• 1. Preheat the oven to 350° Fahrenheit (176° Celsius). Grease an 8-inch square baking pan, or line the bottom with parchment paper. Set aside.
• 2. Stir almond flour, protein powder, sugar, cocoa powder, baking powder, salt, and optional chocolate chips well in a large bowl.
• 3. Whisk in eggs, oil or butter, and vanilla extract to form a thick brownie batter.
• 4. Smooth batter evenly into the prepared pan. Place on the center rack of the oven.
• 5. Bake the protein brownies for 20 minutes, then remove from the oven and let cool. They will continue to firm up as they cool.
• 6. Serve right away if you like gooey, hot-from-the-oven brownies. Or refrigerate, loosely covered, overnight if you want a firmer texture.
• 7. Store leftovers on the counter for one day or refrigerated in a covered container for up to a week. Or freeze for up to three months.
• View Nutrition Facts

Video

Notes

The recipe was adapted from my Keto Brownies and Almond Flour Brownies.

 

Nutrition

Serving: 1brownie | Calories: 154kcal | Carbohydrates: 4g | Protein: 12.6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 61mg | Potassium: 128mg | Fiber: 2.7g | Sugar: 0.4g | Vitamin A: 100IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 1mg

High protein dessert recipes

Protein Bars (No Bake, 4 Ingredients, 5 Flavors)

Protein Ice Cream

Chickpea Cookie Dough Dip

Protein Banana Bread

Chocolate Protein Mug Cake

Protein Pudding

The post Protein Brownies appeared first on Chocolate Covered Katie.

This simple crustless pumpkin pie recipe is an absolutely delicious pumpkin dessert that’s easy to make and surprisingly healthy!

The best crustless pumpkin pie

This is the original recipe for crustless pumpkin pie, first published over a decade ago.

It currently includes more than five hundred positive reviews from readers who’ve made and love the perfectly spiced flavor and ultra smooth custard texture of this homemade pie.

Over the years, the fan favorite pumpkin pie recipe has developed something of a cult following. Many commenters write in to tell me that they bake it not just for Christmas or Thanksgiving dessert, but all year round!

Some even eat it for breakfast.

And hey, why not? The fancy orange winter squash pie is low in calories, high fiber, low fat, and packed with vitamin A, calcium, and healthy ingredients.

Trust me, this will be love at first bite.

Also make these Sweet Potato Brownies

Crustless pumpkin pie recipe video

Above, watch the step by step video.

Crustless pumpkin pie ingredients

Pumpkin Puree – The recipe calls for a standard 15 ounce can of pumpkin puree. This can be the classic Libby’s or any generic or organic canned pumpkin.

Be sure to not accidentally buy pumpkin pie filling, because canned pumpkin pie filling already includes extra sugar and spices. In contrast, the only ingredient in pumpkin puree is cooked pumpkin.

Flour – I’ve made the pie successfully with whole grain spelt flour, oat flour, white all purpose flour, sorghum flour, and almond flour or almond meal. Clearly I’ve made this recipe more than a few times!

If you wish to use coconut flour, it needs much less flour, because coconut flour soaks up liquid like a sponge.

Milk – I love the extra creaminess you get from using coconut milk or oat milk. Whole milk, skim milk, soymilk, or unsweetened almond milk also work.

A few of the comments mention swapping some of the milk for Greek yogurt or cottage cheese to get more protein. I haven’t tried these substitutions, but please feel free to leave feedback if you experiment.

Spices – Ground cinnamon and pumpkin pie spice add warm Fall coziness to the homemade pie. Your entire kitchen will smell deliciously like autumn.

Sweetener – Granulated sweeteners, such as sugar or unrefined date or coconut sugar, give you the best consistency in my opinion. Pure maple syrup and honey do also work. Or use your favorite sugar substitute (erythritol, monk fruit, stevia baking blend) if you want keto crustless pumpkin pie with no sugar added.

Egg – The original recipe called for ground flax or cornstarch, but so many readers made it with eggs that I’ve now included that as an option. You can still make it without eggs if you prefer.

Vanilla – Pure vanilla extract enhances the comforting spice of the pumpkin recipe. Do not substitute imitation vanilla flavoring.

Other Ingredients – Two teaspoons of baking powder help the pie to set without a crust. Salt balances the sweetness and adds depth of flavor.

Trending recipe: Pumpkin Banana Bread

Frequently asked questions

Still craving pumpkin? Make 100 Calorie Pumpkin Cake

Pumpkin pie topping ideas

Almond Milk Ice Cream

Keto Ice Cream

Coconut Whipped Cream

Banana Ice Cream

Or try topping each slice of pumpkin pie with homemade whip cream, cashew cream, marshmallow fluff, powdered sugar, or Air Fryer Apples.

I once served it with a layer of candied pecans arranged on top, and guests raved about it. People said it tasted like crustless pumpkin pecan pie.

You may also opt to simply eat it plain, letting the pumpkin spice flavor profile shine.

How to make pumpkin pie without crust

Step 1: Gather your ingredients. And read through the instructions. There is nothing worse than getting halfway through a recipe before realizing you’re missing a crucial ingredient or necessary baking equipment.

Step 2: Preheat the oven. Set the temperature to 400° Fahrenheit or 204° Celsius. Grease a 9 inch pie pan (I use a glass pan), then set this pan aside.

Step 3: Whisk wet ingredients. Combine the pureed pumpkin, milk or plant based milk, pure vanilla extract, and optional egg in a large measuring cup or mixing bowl. Stir well with a fork or wire whisk. No blender required for this one bowl pumpkin pie.

Step 4: Add dry ingredients. Stir the flour, sweetener, cinnamon, pumpkin pie spice, baking powder, salt, and optional cornstarch into the bowl until well incorporated. (Tip: You can stir the dry ingredients together days in advance to save time. Store the mix in a sealed Ziploc bag.)

Step 5: Transfer to the pan. Pour the pumpkin mixture into your prepared baking pan. Place on the center rack of the preheated oven.

Step 6: Bake the pie. Cook for thirty five minutes or until the edges of the pie are firm and the middle is still slightly jiggly but no longer liquid.

Step 7: Let cool. Carefully remove the pan from the oven. Set it on a wire rack on the counter to cool. Then place the still underdone pie uncovered in the refrigerator for at least six hours or overnight. It will firm up considerably as it chills.

Tips for serving and storing leftovers

You can serve the recipe cold or gently warm each slice for a few seconds in the microwave if your friends and family like hot pumpkin pie.

Once the filling sets, cover the pie pan tightly with saran wrap or aluminum foil. Or store individual slices in a lidded container.

It should keep for up to five days refrigerated.

You can also freeze pumpkin pie in an airtight container for up to three months. Thaw fully before serving.

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Crustless Pumpkin Pie

This homemade crustless pumpkin pie recipe is so delicious, you'll never miss all the fat and calories!

Course Dessert

Cuisine American

Keyword pie, pumpkin

Cook Time 35 minutes minutes

Total Time 35 minutes minutes

Servings 1 pie

Calories 40kcal

Author Katie Higgins

Ingredients

• 15 oz pumpkin puree (425g)
• 1 cup milk of choice (240g)
• 1 large egg or 2 tsp cornstarch
• 2 1/2 tsp pure vanilla extract (12g)
• 1/2 cup sugar or granulated sugar free sweetener (100g)
• 1/3 cup flour (such as spelt, oat, white, sorghum, or almond) (40g)
• 2 tsp ground cinnamon (4g)
• 2 tsp baking powder (8g)
• 1 tsp ground pumpkin pie spice (2g)
• 1/2 tsp salt (3g)

Instructions

• 1. Preheat the oven to 400° Fahrenheit (204° Celsius). Grease a 9 inch pie pan, then set the pan aside.
• 2. Whisk pumpkin puree, milk, vanilla, and optional egg in a large measuring cup or bowl.
• 3. Stir in the flour, sweetener, cinnamon, pumpkin spice, baking powder, salt, and optional corn starch until well mixed.
• 4. Smooth the mixture directly into the prepared pan. No crust required.
• 5. Bake on the center rack of the oven for 35 minutes or until the edges are set and the middle is slightly jiggly.
• 6. Let cool on a wire rack on the counter. Then refrigerate at least 6 hours or overnight, during which time the crustless pumpkin pie will firm up to an easily sliceable texture. Serve cold or hot, with whipped cream if desired.
• 7. Once the pie sets, refrigerate any leftovers covered tightly in the pan or in a lidded container for up to 5 days. Or freeze slices for up to 3 months and thaw before serving.
• View Nutrition Facts

Video

Notes

The recipe tastes fantastic topped with a scoop of Coconut Ice Cream.

 

Nutrition

Serving: 1slice | Calories: 40kcal | Carbohydrates: 6g | Protein: 1.5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 170mg | Potassium: 130mg | Fiber: 3.6g | Sugar: 1.4g | Vitamin A: 3700IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 1mg

More pumpkin desserts

Flourless Pumpkin Muffins

Keto Pumpkin Bread

Applesauce Muffins (Use pumpkin puree instead of banana)

Pumpkin Dip

Pumpkin Brownies

Vegan Pumpkin Bread

Pumpkin Spice Latte

More About The Cookbook

The post Crustless Pumpkin Pie appeared first on Chocolate Covered Katie.

These chocolate chip lactation cookies really do work to increase milk supply. And unlike many other lactation cookie recipes, this one actually tastes good!

The best homemade lactation cookies

As a new mom trying to naturally boost my own milk production, I tried numerous store bought or homemade lactation snacks, including energy bites, muffins, and of course cookies.

But I was disappointed with all of them. They tasted too bitter, too artificial, or too much like eating a vitamin in the shape of a cookie.

I wanted a snack I’d choose to eat even if I weren’t postpartum.

Enter this easy lactation chocolate chip cookie recipe.

They literally taste like soft and chewy Toll House chocolate chip cookies, hot from the oven.

My friends and family members all love them too!

Also try this healthy Chickpea Cookie Dough

Step by step recipe video

How do lactation cookies increase milk supply?

• Contain galactagogues (ground flax seeds, brewer’s yeast, and oats), which are substances that may boost breast milk production.
• Provide nutrient dense calories.
• High in B vitamins that support metabolism, cellular energy, and nervous system function.

Key ingredients in lactation cookies

Brewer’s Yeast – This inactive yeast is a good source of B vitamins, protein, and iron. Do not substitute active dry yeast (baker’s yeast) or nutritional yeast.

Oat Flour & Rolled Oats – High in fiber and iron to promote natural milk production.

Flax Seeds – Provides healthy fats, omega-3 fatty acids, and lignans that act as phytoestrogens.

Chocolate Chips – While chocolate is generally regarded as fine to consume while breastfeeding, some mothers are advised to cut back or avoid it. You can easily omit the chocolate chips in this recipe or replace them with carob chips, almonds, or raisins.

How to make chocolate chip lactation cookies

Step 1: Measure dry ingredients. In a large mixing bowl, combine the oat flour, rolled oats, sweetener, brewer’s yeast, baking soda, salt, and optional chocolate chips and flax meal. Stir very well to evenly incorporate the dry ingredients.

Step 2: Add wet ingredients. Melt the butter, then let it cool. Stir the melted butter, water, and pure vanilla extract into the mixing bowl to form a cookie dough. It should look dry at first. Do not add more water, because you’d get an overly sticky, gummy dough. Instead, keep stirring and breaking up clumps until it turns into cookie dough.

Step 3: Prepare the oven. Refrigerate the cookie dough while you preheat the oven to 325° Fahrenheit (or 162° Celsius).

Step 4: Form cookies. Use clean hands or a cookie scoop to roll and shape the dough into cookie dough balls. Arrange the cookie balls on a nonstick cookie sheet or silicone baking mat. They will spread just a little in the oven, so feel free to press down with a spoon before or after baking if you want a flatter cookie shape.

Step 5: Bake. Place the baking tray on the center rack of the preheated oven, then bake for ten minutes. Remove the pan when the cookies are still a little under baked and let them cool on the counter before handling. They will firm up as they cool.

Step 6: Enjoy! Serve the dairy free lactation cookies with a tall glass of almond milk or your favorite beverage for dunking cookies. (Remember, hydration is so important.)

Step 7: Store leftovers. After cooling completely, leftover cookies should keep for up to five days in an airtight covered container on the counter. A great trick for retaining moisture is to add half a slice of white bread to the container. You can also freeze the cookies for up to two months in a sealed container.

What else can I do with brewer’s yeast?

Blend a tablespoon into fruit smoothies.

Mix into oatmeal or Chocolate Baked Oats.

Stir into baked goods like Black Bean Brownies or Sweet Potato Brownies.

Hide it in Healthy Banana Bread.

Make your own lactation Energy Balls.

Other ways to boost milk supply naturally

• Get enough calories.
• Frequently nurse or pump.
• Don’t stress. (I know, easier said than done.)
• Hydration, hydration, hydration. Make sure you are drinking enough water!
• Talk with a lactation consultant.

While some mothers swear that lactation cookies work, experts are divided on just how much these snacks boost milk supply.

If you still cannot produce enough milk, or decide to stop breastfeeding or supplement with formula for any reason, this is not a failure. Fed is best.

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Lactation Cookies

These homemade lactation cookies feature brewer's yeast to increase milk production. And they taste just like classic chocolate chip cookies!

Course Dessert

Cuisine American

Keyword chocolate, chocolate chip cookies, chocolate chips, cookies, oats

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 cookies

Calories 60kcal

Author Katie Higgins

Ingredients

• 3/4 cup oat flour (90g)
• 1/4 cup rolled oats (25g)
• 1/3 cup chocolate chips (55g) (Omit or replace with raisins or carob chips if desired)
• 1/2 cup sugar or granulated sugar free sweetener (90g)
• 1 tbsp brewer's yeast (15g)
• 1 tbsp ground flax meal (8g) (optional)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 1/2 tbsp salted butter or dairy free butter (40g)
• 2 tbsp water (30g)
• 1/4 tsp pure vanilla extract

Instructions

• 1. In a large bowl, stir the oat flour, rolled oats, sugar, brewer's yeast, baking soda, salt, and optional flax and chocolate chips.
• 2. Melt the butter, then let it cool. Stir butter, water, and vanilla into the bowl. The cookie dough will look dry at first. Keep stirring and breaking up clumps until it resembles the texture of cookie dough. Do not add more water.
• 3. Refrigerate the dough while you preheat the oven to 325° Fahrenheit (162° Celsius).
• 4. Roll into cookie dough balls. Arrange on a nonstick cookie sheet or a silicone baking mat. The cookies only spread a little in the oven. You can press them down with a spoon before or after baking if you want flat cookies.
• 5. Bake on the center rack of the oven for 10 minutes. Remove when still a little under baked, and let cool on the counter. They will firm up during this time.
• 6. Serve and enjoy!
• 7. Make sure the lactation cookies are cooled completely, then store leftovers in a covered container on the counter for up to five days. Or freeze in an airtight container for up to two months.
• View Nutrition Facts

Video

Notes

Adapted from my Healthy Chocolate Chip Cookies and Vegan Chocolate Chip Cookies.

 

Nutrition

Serving: 1cookie | Calories: 60kcal | Carbohydrates: 6g | Protein: 1.6g | Fat: 2.8g | Saturated Fat: 0.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.9g | Sodium: 70mg | Potassium: 35mg | Fiber: 1.5g | Vitamin A: 12IU | Calcium: 5mg | Iron: 1mg

More lactation snacks

Chocolate Chia Pudding (chia seeds)

Chickpea Blondies (legumes)

Applesauce Muffins (oat flour)

Peanut Butter Overnight Oats (rolled oats, nuts)

Healthy Pumpkin Pie (flax, pumpkin)

Almond Flour Brownies (almonds)

Keto Carrot Cake (carrots, almonds)

The post Lactation Cookies appeared first on Chocolate Covered Katie.

Light and creamy, this healthy cheesecake recipe tastes even better than Cheesecake Factory, with less than a third of the sugar!

My favorite healthy cheesecake recipe

• No heavy cream, no eggs, and no sugar required.
• You could literally eat half of this entire cheesecake and still consume fewer calories than if you ate one slice from the Cheesecake Factory.
• High in calcium, potassium, and iron.
• Plus, each slice packs in over 16 grams of protein!

It’s the ultimate smooth and luxurious cheesecake of dreams. Seriously, do not be surprised if it shows up in your dreams tonight.

I’ve been making this healthy dessert for over a decade, most recently for my birthday earlier this month. If no one told you it was good for you beforehand, you would never guess.

So many cheesecake recipes are not only way too sweet (A cup and a half of sugar?!) but also too firm. The perfect homemade cheesecake should never be overpowered by sugar, and every creamy bite should absolutely melt in your mouth.

When I say this lightened up cheesecake is good, you know it must be really delicious, because I take my cheesecake very seriously.

You will also love this Chocolate Cheesecake

Step by step recipe video

What makes this recipe healthy?

High protein: Unsweetened protein powder stands in for cornstarch, giving you much more protein and fewer carbs. If you want to eat a slice for breakfast, I’m not going to judge. (I may have done the same thing…)

No sour cream: Greek yogurt (or dairy free yogurt) replaces the higher fat ingredients typically found in cheesecake, like sour cream or heavy whipping cream. Since cheesecake should have a subtle tang, yogurt is the perfect healthy alternative.

Lower calorie: A slice of Cheesecake Factory cheesecake contains over 800 calories. And that’s just for the plain original. Other flavors contain up to 1500 calories per slice. In contrast, each slice of this healthy cheesecake is just around 220 calories.

Low carb: With just 3 grams of net carbs, this dessert or healthy snack recipe includes both sugar free and keto diet friendly options.

High in nutrition: In addition to protein, the cheesecake also provides 16% of the RDA for calcium and 3 milligrams of iron. And don’t forget the endorphins!

Sugar free cheesecake

Can we talk about the amount of sugar found in your average slice of restaurant cheesecake?

It’s called cheese cake for a reason.

Many homemade cheesecake recipes and fancy café desserts use such a large quantity of sugar that the savory cheese flavor is completely lost. Sugar is all you taste. If I wanted to eat something that tasted like sugar, I’d skip the cheesecake and eat a bowl of frosting.

Sugar was the first thing I knew I could cut back on when it came to creating a healthier cheesecake recipe. I started by researching traditional cheesecake recipes to get a feel for how much sugar, cream cheese, vanilla, and other basic ingredients usually go into cheesecake. And then I played around quite a bit.

A lot goes into my recipe creations.

Ingredients you need

Since there’s nothing more frustrating than visiting multiple health food stores to locate all the ingredients for a recipe, this healthy cheesecake calls for just 5 simple ingredients you should be able to find at one traditional grocery store. Plus, no cottage cheese or ricotta.

Cream Cheese – Use Philadelphia style cream cheese (blocks work better than cream cheese spread) or a dairy free alternative. Note that some brands of vegan cream cheese do not bake well. I like Tofutti or Trader Joe’s.

Yogurt – This can be pretty much any plain or Greek yogurt. Plant based options work well too. As a fun variation, try strawberry, raspberry, lemon, or blueberry yogurt.

Protein Powder – I’ve tested the recipe successfully with both vanilla and unsweetened protein powder. Soy, whey, casein, brown rice, and pea protein powder are all great options.

Sweetener – While the pie does turn out with white sugar, I like to use a natural sweetener like pure maple syrup, honey, or unrefined cane or coconut sugar. No sugar alternatives like granulated monk fruit, allulose, or erythritol are also fine.

Vanilla Extract – A few teaspoons of vanilla balance the tangy cheese flavor in the filling. Go with pure vanilla extract for the most natural tasting pie.

How to make healthy cheesecake

Step 1: Soften the cream cheese. If time permits, I let the cream cheese blocks sit out at room temperature for a few hours. This helps them blend more smoothly.

Step 2: Preheat the oven. Set your oven to 350° Fahrenheit or 176° Celsius. I also recommend calibrating your oven if you’ve never done so before.

Step 3: Prepare the pan. The recipe calls for a round 9 inch springform pan. If using a baked or no bake crust, prepare it ahead of time. Set the pan aside.

Step 4: Make the cheesecake filling. Whip the softened cream cheese, yogurt, protein powder, sweetener, and vanilla extract in a large food processor until fluffy with no lumps. (If you only have a smaller model, do this step in batches to achieve smooth results.)

Step 5: Transfer to the pan. Spread the cheesecake into the springform pan. Use a spatula or large spoon to smooth out the top.

Step 6: Make a water bath (optional). Fill any baking pan about two thirds of the way up with water. Place this pan on the lower rack of the oven.

Step 7: Bake the cheesecake. Place the springform pan on the center rack of the oven. Bake for 30 minutes, never opening the oven door.

Step 8: Let cool in the oven. Turn off the heat, but do not open the oven door. Allow the cheesecake to sit in the turned-off oven for an additional 5 minutes.

Step 9: Let cool on the counter. Carefully remove the springform pan from the oven, and let it sit at room temperature until fully cooled.

Step 10: Refrigerate to set. Place the cooled pan in the refrigerator and chill for at least 6 hours or overnight. The texture will firm up considerably during this time.

Step 11: Garnish and serve. Decorate the whole cheesecake with sliced fresh fruit, caramel sauce, whipped cream and cherries, or blueberry pie topping. Enjoy!

Want more cheesecake recipes?

Tofu Cheesecake

Keto Cheesecake

Greek Yogurt Cheesecake

Cheesecake Bites

Peanut Butter Cheesecake

Easy healthy pie crust recipe

Below is a healthier crust alternative to the typical shortbread or graham cracker crust.

If you prefer, you can use any homemade or store bought pie crust or make a entirely crustless cheesecake instead.

This 3 ingredient recipe fits a standard 9 inch baking pan or springform.

• 1 1/2 cups almond flour (180g)
• 1/4 cup cashew butter (butter or coconut oil also work) (60g)
• 1/8 tsp salt

Combine all ingredients in a food processor until sticky, fine crumbles form. Press into the bottom of your pan. I like to bake in a preheated oven for 10 minutes at 350° Fahrenheit (176° Celsius). If short on time, you can technically get away without prebaking the crust.

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Healthy Cheesecake

This secretly healthy cheesecake recipe is so smooth and creamy, you'd never guess it's so low calorie and refined sugar free!

Course Dessert

Cuisine American

Keyword cheesecake, cream cheese, healthy

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Calories 220kcal

Author Katie Higgins

Ingredients

• 24 oz cream cheese or dairy free cream cheese (680g)
• 2 cups Greek yogurt or vegan yogurt (480g)
• 1/2 cup protein powder (50g)
• 2 1/2 tsp pure vanilla extract (12g)
• 2/3 cup sweetener of choice (100g)
• 1 9 inch pie crust (My healthy pie crust is written out above, or you can use your own. Omit for crustless cheesecake)

Instructions

• 1. Let cream cheese come to room temperature, so it will blend more smoothly.
• 2. Preheat oven to 350° Fahrenheit (176° Celsius). If using a crust, prepare it ahead of time in a 9 inch springform pan.
• 3. Whip cream cheese, yogurt, protein powder, sweetener, and vanilla in a large food processor until completely smooth and fluffy.
• 4. Spread into the springform pan and smooth out the top with a spatula.
• 5. Optional but recommended: Fill any baking pan about 2/3 of the way up with water and place it on the lower rack of the oven. (This is called a water bath and adds moisture to prevent cracking.)
• 6. Place the healthy cheesecake on the center rack of the oven. Bake 30 minutes, then turn off the heat but do not open the oven door.
• 7. Allow the pan to sit in the oven for an additional 5 minutes before removing a still under-baked cheesecake to cool on the counter.
• 8. Once cool, transfer uncovered to the refrigerator for at least 6 hours or overnight. The texture will firm up considerably as it chills.
• 9. Garnish as desired, and enjoy! Refrigerate leftovers in a covered container for up to 5 days. Or slice and freeze for up to 2 months.
• View Nutrition Facts

Video

Notes

The recipe was adapted from my Vegan Cheesecake and Protein Cheesecake.

 

Nutrition

Serving: 1slice | Calories: 220kcal | Carbohydrates: 3.4g | Protein: 16.7g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 170mg | Potassium: 307mg | Fiber: 0.4g | Sugar: 1.4g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 3mg

More healthy pies and cakes

Healthy Chocolate Cake

Applesauce Cake

Healthy Pumpkin Pie or this Crustless Pumpkin Pie

Keto Chocolate Cake

Healthy Apple Pie

Lemon Mug Cake

Healthy Carrot Cake Cupcakes

Healthy Blueberry Pie

More About The Cookbook

The post Healthy Cheesecake appeared first on Chocolate Covered Katie.

This low carb almond flour brownies recipe features two types of cocoa powder, for the fudgiest and most delicious brownies you’ll ever try!

The best gooey almond flour brownies

• Taste like box mix brownies, but even better.
• 2x the chocolate of other recipes.
• Firm and crispy on the outside, with ultra soft and gooey centers.
• Easy to make at home in under 30 minutes.
• Sugar free, gluten free, keto, and vegan options included. You get antioxidants from the cocoa powder and healthy fats from the nut flour.

You will also love these Sweet Potato Brownies

Step by step recipe video

Key ingredients

Almond Flour – This ingredient should be available at most regular grocery stores or health food stores. You can also buy almond flour (sometimes called “fine almond meal”) online.

Cocoa Powder – Use a fourth cup of high quality, unsweetened cocoa powder.

Dutch Cocoa Powder – I highly recommend including two tablespoons of Dutch process cocoa in addition to the fourth cup of cocoa powder above. This double chocolate will elevate the rich, chocolatey flavor of your brownies. Only if you absolutely must, swap it out for an equal amount of additional unsweetened cocoa powder.

Sweetener – This can be traditional white sugar, unrefined date sugar, or a keto friendly substitute like granulated erythritol or xylitol. I have not tried pure maple syrup or honey, which might make the brownies too gummy. And I do not recommend stevia, unless it is part of a granulated baking blend that measures exactly like sugar.

Coconut Oil – Choose unrefined coconut oil if you want a very slight coconut taste. Refined coconut oil or unsalted butter work as more neutral options.

Coffee – The recipe calls for three tablespoons of either brewed coffee or water. As a fan of anything mocha flavored, I am partial to the coffee version and like either bold coffee or brewed espresso for their intensity.

Eggs – You need two medium eggs, or two prepared flax eggs to make vegan eggless brownies.

Vanilla – Just one teaspoon of pure vanilla extract (not imitation vanilla) adds warmth and compliments the dark chocolate.

Other Ingredients – A teaspoon of baking powder acts as a binder. And a half teaspoon of table salt balances the sweetness of the baked good.

You can also stir mini chocolate chips or finely chopped walnuts or pecans into the almond flour brownie mix.

Extra almond flour on hand? Try this Keto Cheesecake

How to make almond flour brownies

Step 1: Heat the oven. Start by preheating your oven to 350° Fahrenheit, or 176° Celsius.

Step 2: Prepare the pan. Line the bottom of an eight inch square baking pan with parchment paper. Alternatively, grease the pan well with oil or cooking spray. Set this pan aside.

Step 3: Combine dry ingredients. Stir the almond flour, cocoa powders, sweetener, baking powder, salt, and optional chocolate chips in a large mixing bowl until evenly combined.

Step 4: Add wet ingredients. Melt the coconut oil or butter if it is not already in liquid form. Then whisk the oil, eggs or flax eggs, coffee or water, and vanilla extract into the bowl of dry ingredients. Stir to form a thick brownie batter.

Step 5: Spread into the pan. Transfer the chocolate brownie mixture to your prepared pan, and use a spatula to smooth it down evenly.

Step 6: Bake brownies. Cook for twenty minutes on the oven’s center rack. Do not open the oven door during this time.

Step 7: Let cool. Remove the pan from the oven and set it on the counter, because the brownies continue to firm up as they cool. I like fudgy, gooey brownies straight from the oven. If you prefer a firmer texture, place the cooled pan in the refrigerator and loosely cover it with cloth or paper towels. When refrigerated overnight, they will firm up even more.

Step 8: Frost (or don’t) and enjoy. Serve the almond flour dessert frosted or unfrosted. It’s entirely your choice, and the recipe tastes fantastic either way.

Step 9: Store leftovers. Once the pan is cooled, you can store the brownies on the counter for one day or in the refrigerator for up to five days. For longer storage, slice and freeze in an airtight container for up to three months. Add a layer of parchment paper in between each layer of brownies to prevent them from sticking to each other.

The recipe was adapted from these Keto Brownies and my Keto Chocolate Cake.

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Almond Flour Brownies

These almond flour brownies are soft, gooey, and extra chocolatey. You'll never go back to boxed brownie mix again!

Course Dessert

Cuisine American

Keyword almond flour, brownies, chocolate, low carb

Cook Time 22 minutes minutes

Total Time 22 minutes minutes

Servings 16 brownies

Calories 70kcal

Author Katie Higgins

Ingredients

• 1 cup almond flour (120g)
• 1/4 cup cocoa powder (20g)
• 2 tbsp Dutch cocoa powder (20g)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/3 cup coconut oil or unsalted butter (60g)
• 3 tbsp coffee or water (45g)
• 2 medium eggs or 2 flax eggs
• 2/3 cup sugar or granulated sugar free alternative (140g)
• 1 tsp pure vanilla extract (5g)

Instructions

• 1. Preheat the oven to 350° Fahrenheit (176° Celsius).
• 2. Line the bottom of an 8 inch square pan with parchment paper, or grease the pan well. Set aside.
• 3. Stir almond flour, cocoa powders, sweetener, baking powder, salt, and optional chocolate chips in a large mixing bowl until well mixed.
• 4. If not already liquid, melt the coconut oil or butter. Whisk the oil, eggs or flax eggs, coffee or water, and vanilla into the mixing bowl to form a brownie batter.
• 5. Spread the batter into the prepared baking pan. Smooth down the top with a spoon or spatula.
• 6. Bake on the center rack of the oven for 20 minutes, then remove and let cool on the counter. The almond flour brownies continue to firm up as they cool.
• 7. I like super fudgy brownies straight from the oven. If you prefer a firmer texture, you can refrigerate the cooled pan (loosely covered) overnight and they will firm up even more.
• 8. Frost if desired, and enjoy!
• 9. Leftovers should keep on the counter for a day, covered in the refrigerator for up to five days, or in the freezer in an airtight container for up to three months.
• View Nutrition Facts

Video

Notes

For frosting, I love Chocolate Cream Cheese Frosting or Homemade Nutella.

 

Nutrition

Serving: 1brownie | Calories: 70kcal | Carbohydrates: 2g | Protein: 1.8g | Fat: 7g | Saturated Fat: 1.3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1.7g | Sodium: 16mg | Potassium: 140mg | Fiber: 1.4g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

More recipes with almond flour

Keto Blueberry Muffins

Almond Flour Banana Bread

Protein Brownies

Almond Flour Muffins

Keto Cinnamon Rolls

Chocolate Almond Flour Cake

Almond Flour Zucchini Bread

Keto Peanut Butter Cookies

The post Almond Flour Brownies appeared first on Chocolate Covered Katie.

This protein pumpkin bread recipe features a moist and soft texture, sweet vanilla, spicy cinnamon, and a full cup of pumpkin puree!

The best protein pumpkin bread

• All the flavor of a bakery classic pumpkin bread.
• Low fat, low saturated fat, and just 100 calories per slice!
• High fiber and very high in vitamin A, plus a good source of calcium, iron, and vitamin D.
• It’s the perfect easy-to-make, healthy breakfast or snack for Fall.
• The holiday favorite recipe can be both oil free and dairy free, while still tasting completely delicious.

Leftover pumpkin? Make Pumpkin Dip or Healthy Pumpkin Pie

Step by step recipe video

High protein pumpkin bread ingredients

Pumpkin Puree – You need one cup of pureed pumpkin. I think it’s easiest to buy canned pumpkin puree at the grocery store. Make sure pumpkin is the only ingredient on the label. Alternatively, roast and blend up your own pumpkin puree from scratch.

Flour – I can vouch for any of the following flours: Whole grain spelt, traditional white all purpose, or gluten free all purpose flour for a gluten free pumpkin bread. There is a low carb option included in the recipe box, for those who wish to use almond flour.

Sweetener – For the best texture, use granulated sugar or a granular sugar free substitute that measures like sugar. I’ve not tried the recipe with honey or pure maple syrup and would guess they might make the bread too gummy.

Eggs (optional) – Either add three eggs or 2/3 cup water for an eggless option. Both ways work! (If an ingredient is listed in one of my recipes, rest assured we’ve tested it.)

Yogurt or Oil – This can be any neutral oil, or plain yogurt for more protein and nutrition. I like coconut oil or dairy free Greek yogurt. One reader mentioned substituting cottage cheese successfully.

Spices – Stir in pure vanilla extract for warm autumn flavor, plus ground cinnamon and pumpkin pie spice. If you don’t have pumpkin spice on hand, simply double the cinnamon.

Other ingredients – Salt adds flavor depth. Baking powder and baking soda act as leavening agents, giving you a soft and fluffy bread. I accidentally left them out once and made a tasty pound cake. Happy accident!

Chocolate chips – These are optional. As a chocoholic, I love to throw in half a cup of chocolate chips. And of course I’ll sprinkle more on top. Raisins, pecans, dried cranberries, or almonds are also lovely additions.

What is the best protein powder to use?

The recipe calls for unsweetened protein powder. This can be soy, whey, casein, rice, or pea protein powder. Just use your favorite.

If you’d prefer a pumpkin bread without protein powder, simply increase the flour by a scant 2/3 cup. No other changes are needed.

It may work with sweetened or flavored protein powders too. (Hello, vanilla or chai!) If you experiment, be sure to report back for the rest of us.

How to make the pumpkin protein bread

Step 1: Prepare the oven and pan. Preheat the oven to 350° Fahrenheit (176° Celsius). Grease a 9×5 inch loaf pan with oil or fat free cooking spray. Set this pan aside.

Step 2: Measure the dry ingredients. Add the flour, protein powder, sweetener, cinnamon, pumpkin pie spice, baking powder, salt, baking soda, and optional chocolate chips to a large mixing bowl. Stir well to evenly incorporate the ingredients.

Step 3: Whisk in the wet ingredients. Add the pumpkin puree, eggs or water, oil or yogurt, and vanilla extract to the mixing bowl. Stir until just evenly mixed.

Step 4: Transfer the batter. Use a spatula or large spoon to spread the pumpkin quick bread batter into the prepared pan. Sprinkle extra chocolate chips or chopped nuts on top if desired.

Step 5: Bake the loaf. Place the pan on the center rack of the oven and bake for 45 minutes or until a toothpick inserted into the center comes out mostly clean.

Step 6: Let cool. Carefully remove the protein pumpkin bread from the oven. Let it cool on the counter before slicing and serving.

Step 7: Cover leftovers. Once cooled, you can store the bread loosely covered on the counter overnight or in the refrigerator for up to five days. Or freeze leftover slices in an airtight container for up to two months. Thaw and toast in a pan or toaster oven before serving.

The recipe was adapted from my Vegan Pumpkin Bread and these Pumpkin Protein Muffins.

Print

Protein Pumpkin Bread

Bake this healthy protein pumpkin bread recipe whenever you want a high protein breakfast with cozy pumpkin spice!

Course Breakfast

Cuisine American

Keyword pumpkin

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 10 slices

Calories 100kcal

Author Katie Higgins

Ingredients

• 1 1/2 cups flour (180g) (Or try this Keto Pumpkin Bread)
• 2/3 cup unsweetened protein powder (70g)
• 1 cup sugar or granulated sugar free sweetener (200g)
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice or additional cinnamon
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1 cup pumpkin puree (240g)
• 3 medium eggs or 2/3 cup water
• 1/3 cup oil (70g) or yogurt
• 2 tsp pure vanilla extract (10g)
• 1/2 cup chocolate chips (optional)

Instructions

• 1. Preheat the oven to 350° Fahrenheit or 176° Celsius, and grease a 9×5 inch loaf pan. Set the pan aside.
• 2. Stir the flour, protein powder, sweetener, cinnamon, pumpkin spice, baking powder, salt, baking soda, and optional chocolate chips to a large mixing bowl.
• 3. Whisk in the pumpkin puree, eggs or water, oil or yogurt, and pure vanilla extract until just evenly mixed.
• 4. Spread into the prepared pan. Sprinkle extra chocolate chips or a handful of diced pecans on top if desired.
• 5. Bake on the oven's center rack for 45 minutes or until a toothpick inserted into the middle of the protein pumpkin bread comes out mostly clean. (After about 30 minutes, if you notice the top is browning too quickly, you can create a loose tent out of tin foil and continue baking.)
• 6. Let cool on the counter before slicing and serving.
• 7. Once cooled, store leftovers loosely covered on the counter overnight or covered and refrigerated for up to five days. Or slice and freeze for up to two months.
• View Nutrition Facts

Video

Notes

You may also love this healthy Crustless Pumpkin Pie.

 

Nutrition

Serving: 1slice | Calories: 100kcal | Carbohydrates: 12g | Protein: 15.6g | Fat: 0.6g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 140mg | Potassium: 230mg | Fiber: 3.7g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

More high protein breakfast recipes

Peanut Butter Overnight Oats

Chocolate Chia Pudding

Protein Waffles

Protein Donuts

Tofu Scramble

Chocolate Protein Pancakes

The post Protein Pumpkin Bread appeared first on Chocolate Covered Katie.