Schokoladenkuchen mit geheimer Zutat {Lowcarb}

Schokoladenkuchen mit geheimer Zutat {Lowcarb}

Dieser saftige Schokokuchen kommt ganz ohne schlechtes Gewissen und Weizenmehl aus, enthält aber die ein oder andere Zutat, die man jetzt nicht unbedingt in einem Schokokuchen erwarten würde.

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Saftiger Apfel-Spekulatius Kuchen {Vollwert & zuckerfrei}

Saftiger Apfel-Spekulatius Kuchen {Vollwert & zuckerfrei}

Advent Advent..hach du schöne Adventszeit :). Was wäre die Weihnachtszeit doch nur ohne die ganzen Leckereien. Auf die zusätzlichen Pfunde im nächsten Jahr, können die meisten aber wohl getrost verzichten. Mit diesem Kuchen wird die Hose auch im nächsten Jahr noch passen.

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Low carb chocolate chip cookies {zucker- & mehlfrei}

Low carb chocolate chip cookies {zucker- & mehlfrei}

Du liebst Kekse und würdest sie am liebsten jeden Tag essen, aber einzig und allein dein schlechtes Gewissen hält dich davon ab?

Dann solltest du jetzt weiter lesen, denn mit diesem Rezept musst du kein schlechtes Gewissen mehr haben und kannst leckere Kekse, ganz ohne Reue schlemmen

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Guiltfree chocolate cheesecake {low fat, healthified}

Cheesecake and Chocolate? YES PLEASE!

Guilt and too much fat? NOPE!

Solution? Continue reading :)




Ingredients:

Ingredients for the crust (9″ spring form baking pan):

  • 80g shredded coconut
  • 7 medjool dates
  • 70g rolled oats
  • 100g ground almonds
  • 10 g coconut oil
  • 1 egg

For the cheese filling:

  • 400g silk tofu
  • 150g natural, non flavor yoghurt
  • 40g vanilla whey protein powder
  • 4 egg whites
  • Lemon zest
  • Natural vanilla
  • Stevia or sweetener of your choice to taste
  • Optional: cheesecake flavdrops

For the chocolate topping

  • 25g chocolate whey protein powder
  • 1 teaspoon of baking cocoa
  • 1 egg white

 

Instructions:

  1. Mix all the ingredients for the crust in a high-power food processor. You should receive a really sticky mixture.
  2. Add the mixture to your baking pan and press down with your fingers or a spoon. You should cover the entire bottom equally.
  3. Now prepare your “cheese-layer”. Add all the cheese filling ingredients (except egg whites) in a high-power blender. Blend until you get a creamy texture.
  4. In a separated bowl whisk the egg whites until stiff
  5. Fold the stiff egg whites into your cheesecake filling
  6. Add to the baking pan
  7. Mix the chocolate topping ingredients carefully and sprinkle on top of your cheesecake layer
  8. Bake for about 30 minutes on 180 degree on the lowest rack of your oven
  9. Let cool down.
    1. Tip: Works best in the fridge over night
  10. Enjoy :)

Healthyfied Creamy Chocolate Mug Cake- Easy breakfast idea {High protein, no sugar}

Chocolate, Cake and Breakfast. Three words which are usually not mentioned together in one sentence. But why not? Simple answer, cake isn’t healthy, neither is chocolate and especially not cake for breakfast.

That changes with the following healthyfied chocolate mug cake option, which is high protein and definetly without crystal sugar.

Sounds unreal? Hey, It’s not with this recipe :)



Ingredients for one serving:

  • 20g chocolate whey protein   
  • 20g oat flour (finely blended oats)
  • 8g baking cocoa
  • 1tsp baking powder
  • 10g Xucker, Xylit or sweetener of your choice ( I use this one)
  • 1 eggwhite
  • Some water, milk or nut milk
  • Optional: Fruit. Chocolate, nuts, raisins to garnish

Instructions:

  1. Carefully whisk all the ingredients together (except fruit or nuts you want to use to garnish and liquid like water or milk)
  2. Add as much liquid as needed until you have a smooth, brownie-batter like consistency
  3. Place in a mug and microwave for about 2-3 minutes (depends on your microwave. If you think it’s not “cooked” enough, use a toothpick to check. If you remove the toothpick from the batter and there is batter sticking to the toothpick, its not cooked yet and you should microwave it for about 30 seconds more.
  4. Add your optional toppings before serving
  5. Enjoy

Skinny Cherry Tofu Cheesecake {Low carb, high protein}

Summer means cherry time and cherries call for cake. Especially cheesecake! The creamy and rich texture of cheesecake is such a good pairing with sweet and sour cherries. But wait..

Summer desserts are usually considered as „light“ and fresh and cheesecake isn’t necessarily my interpretation of „light“ since it contains besides a ton of cream cheese also a ton of heavy whipped cream and a pack of sugar.

So giving up on this summer treat? No way!

Try this healthified cheesecake version and there is no need to feel guilty afterwards.



Ingredients:

Ingredients for the crust (9″ spring form baking pan):

  • 80g shredded coconut
  • 7 medjool dates
  • 70g rolled oats
  • 100g ground almonds
  • 10 g coconut oil
  • 1egg

For the cheese filling:

  • 400g silk tofu
  • 150g natural, non flavor yoghurt
  • 40g vanilla protein powder
  • 4 egg whites
  • Lemon zest
  • Natural vanilla
  • Stevia or sweetener of your choice to taste
  • Optional: cheesecake flavdrops

For the cherry sauce:

  • 150g cherries
  • Sweetener

 

Instructions:

  1. Mix all the ingredients for the crust in a high-power food processor. You should receive a really sticky mixture.
  2. Add the mixture to your baking pan and press down with your fingers or a spoon. You should cover the entire bottom equaly.
  3. Now prepare your “cheese-layer”. Add all the cheese filling ingredients (except egg whites) in a high-power blender. Blend until you get a creamy texture.
  4. In a separated bowl whisk the egg whites until stiff
  5. Fold the stiff egg whites into your cheesecake filling
  6. Add to the baking pan
  7. Bake for about 30 minutes on 180 degree on the lowest rack
  8. Let cool down. Works best in the fridge over night.
  9. To prepare the cherry sauce, you first have to pit the cherries. Then simply blend them with a bit of sweetener.
  10. Add some more cherries and cherry-sauce before serving.
  11. Enjoy :)

By the way..do you know, what's the best part about writing recipes? I can eat everything afterwards haha


Easy vegan no bake 2 layer cheesecake


Ingredients for the crust (9″ spring form baking pan):

  • 80g shredded coconut
  • 7 medjool dates
  • 70g rolled oats
  • 100g ground almonds
  • 10 g coconut oil

For the cheese filling:

  • 250g Cashews (raw, unsalted)
  • 50gFruit of your choice (I used blueberries)
  • 20g coconut oil
  • 100g Nutmilk
  • Lemon zest
  • Natural vanilla
  • Stevia or sweetener of your choice (amount varies depending on how sweet you like it, just try in between)
  • Some Agar Agar

Instructions:

 1. Let the cashews soak over night (or at least 4 hours) in water

2. Drain and rinse, set aside

3. Mix all the ingredients for the crust in a high-power food processor. You should receive a really sticky mixture.

4. Add the mixture to your baking pan an press down with your fingers or a spoon. You should cover the entire bottom.

5. Let set in the freezer

6. In the meantime prepare your “cheese-layers”. Add all the cheese filling ingredients (except the fruit and nutmilk) in a high-power blender. Blend carefully and add as much nutmilk as needed to get a thick but creamy texture.

7. Pour half of your “Cheese-mixture” into the baking pan and pop again in the freezer.

8. Blend the remaining “Cheese-mixture” with the fruit of your choice

9. Add to your crust and first layer

10. Return to the freezer again for about 2 hours to set. After that it should be firm enough to store in the fridge.

Tip: Add some more fruit or fruit-sauce before serving.


Super easy vegan microwave cake – a basic recipe

This is one of my favorite recipes for meal preparation because you can prepare it in the evening, store it in the fridge and then just take it with you to work or school the next morning.  Et voilá, you can have a fresh cake as desert or snack. Just make sure, you use a microwave safe container and don't make your colleagues too jealous by making the office smell like cake ;)

By the way..You will find a mousse au chocolate like, fluffy texture the next day so if you want, you can even eat it raw because it does not contain eggs.

Apple and vanilla microwave cake


Ingredients:

  • 20g chocolate protein (I Used Whey but also works with soy protein to make it vegan)

  • 15g soy or almond flour

  • 8g baking cocoa

  • 7g psyllium husk powder,

  • 5g gluten

  • 1tsp baking powder

  • 10g Xucker, Xylit or sweetener of your choice

  • Some water, milk or nut milk

 

Instructions:

  1. Mix the ingredients with a spoon in your microwave container
  2. Add as much liquid as needed until you have a smooth, brownie-batter like consistency
  3. Add your optional toppings or stir them in
  4. Before eating, place in the microwave for 1,5 minutes
  5. Enjoy

Vanilla, cinnamon and mixed berries

Flourless chocolate brownies

This recipe is definitely an oldie but goldie and can be transformed into soooo many different flavors. So the following recipe is a pretty basic one. 


Ingredients: 

  • 1 can or 300g unsalted black beans (kidney beans work fine aswell, but you will receive different macros)
  • 1 scoop chocolate whey protein 
  • 2 eggwhite
  • 1 whole egg
  • 5 g coconut oil
  • 30 g unsweetened baking cocoa
  • 5g baking powder
  • More sweetener or xylitol, if desired
  • Optional: sugarfree or dark chocolate chips to fold into the dough or sprinkle on top after baking

Instructions:

  1. Mix all the ingredients with blender until smooth
  2. The batter should be really thick and creamy, if too thick add a little bit water
  3. Bake at 180 degree for about 20 minutes
  4. Enjoy :)


Healthy low carb cheesecake

Cheesecake has always been one of my favorite cakes but usually it's loaded with a ton of sugar and fat. So not even a little bit healthy. But hey, you can also enjoy cheesecake without the guilt

Looks like cheesecake, tastes like cheesecake..Must be cheesecake


Ingredients for a small cheesecake (18cm baking pan):

  1. For the crust:

    • 45 g ground almonds

    • 40 g chopped almonds

    • 1 whole egg plus 1 additional eggwhite

    • 30 g stevia or sweetener of your choice

    • Natural Vanilla and a bit cinnamon

  2. For the filling:

    • 300g  low fat cream cheese
    • 300 g low fat curd/ Quark
    • 1 scoop of vanilla whey protein
    • 2 eggs, 1 additional eggwhite
    • Stevia or sweetener until sweet enough
    • a little bit of natural lemon zest

Instructions:

  1. Mix the ingredients for the crust
  2. Bake at 180 degree for about 12-15 minutes
  3. In the meantime, mix the ingredients for the filling.
    1. If you Beat the eggwhites separated and fold in afterwards, the cake gets more fluffy and creamy
  4. Bake again for 30 minutes until slightly golden
  5. Let cool down and rest in the fridge over night
  6. Enjoy :)

Tip:  Top with no sugar chocolate sauce and fresh berries. For the chocolate sauce, just mix 2-3 spoons of baking cocoa, add a little bit sweetener and 1 spoon of water. Mix, ready to serve. It will satisfy every chocolate monster


If you are always on the run and eating from plastic containers, while sitting in the metro, carrying around a piece of cakes might not be the best idea. Especially if you don't want to eat cake crumble ;) (happened to me so many times). 

So Instead of using a baking pan, simply bake your crust and fillings in small glass jars. If you do it that way, you can easily prepare your cake for a few days and grab a glass from the fridge if you need one. No cutting, containering et cetera. For more easy peasy grab and go snacks and desserts, head to the in a jar recipe section.

Cheesecake in a jar 



Low carb carrot protein cake in a jar

I really love cinnamon-everything all year around..And nothing else screams more for cinnamon than carrot cake.


Ingredients:

  • 100g carrot
  • 60ml lowfat milk
  • 50g almond flour
  • 50ml water
  • 45g Xucker or sweetener of your choice
  • 40g nuts (used almonds and hazelnut)
  • 30g vanilla whey
  • 10g chocolate whey
  • 15g psyllium husk powder
  • 15g baking powder
  • 10g Gluten
  • cinnamon

Instructions:

  1. Blend the carrot and nuts in a food-processor until sliced into small pieces. Take care not to turn it into a smoothie
  2. Add all the other ingredients. If too thick, add some more water
  3. In a separated bowl: Whisk 3 eggwhite and 30g Xucker until stiff
  4. Fold in the carrot-dough for a fluffy consistency
  5. Put into small glasses or baking pan
  6. Bake at 180 degree for approx 25-30min
  7. top with yoghurt and more cinnamon

 

macros of one portion (75g): 89 calories, 10,1g protein, 4,6g carbs, 3,7g fat 👌