Truly satisfying fudgy and rich chocolate tart for ONLY 71 calories!

Woha, yesterday sure was a great day. I’m sosososo proud over this cake! Guys please, I really want you to share this experience with me so please run to the kitchen as soon as you finish reading. Trust me on this one, it’s really something.

Last night I craved chocolate like reaaaal bad but I didn’t wanted to cheat so I decided to try my luck and experiment with a low calorie cake. Healthy but skinny and low calorie food often comes out a bit flat and you miss out on that satisfying and mouthfilling feel because the limited use of fats. Since I dislike the idea of letting the taste depend on fat, I often try to cut down on the fat by using substitutes and making sure the flavors are big instead. It’s a fairly hard task but yesterday, the baking fairy was in my kitchen and I luckily created a dessert who would make most people think it’s naughty simply because it was truly rich and decadent.

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This rich, healthy yet skinny chocolate tarte came out tasty and was totally satisfying, mouthfilling and made me feel like I was cheating on my diet but the best part was that is was 71 calories per slice! It was gluten free and super easy and quick too! I ended up eating four pieces with absolutely no guilt at all.

1/2 (80 g) avocado
1/2 cup or 1 dl (100 g) quark or greek yogurt
1 medium sized egg
2 egg whites (56 g)
1/4 tsp baking powder
1/4 tsp baking soda
2 small cans black beans (280 g)
1/3 cup or 0,8 dl (30 g) cacao powder
1 T (15 g) peanut butter
1/2 cup or 1 dl sweetener of choice
A dash carob powder (optional yet recommended to give it a bit earthy flavor, perhaps cardamom will work too)
A pinch of salt
A splash Walden farms pancake syrup

Preheat the oven to 325 F or 160 C. Blend everything in a blender or a food processor and pour mixture into a greased 28 cm or 10 inch round baking pan. I recommend sprinkling some millet meal in the pan before pouring in the mixture just to get a thin bottom. One teaspoon will do! Bake in the middle of the oven for about 30 minutes or until a tooth pick comes out clean. Let cool and eat half of the cake guilt free. Trust me on this one, it’s really hard to believe it’s healthy AND skinny.

Macros for one piece out of ten:

Calories: 71
Fats: 4 g
Protein: 5 g
Carbs: 6 g

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Gooey in the middle healthy, quick and clean pre workout muffins. 83 or 58 calories!

Hi guys! I’ve been in a baking mode the whole day. Since the weather isn’t quite nice here in Sweden, even though it’e June I gladly decided to spend the whole day in the kitchen experimenting with skinny recipes. My latest low calorie creation are these gooey in the middle healthy protein raspberry cupcakes. They’re grain free and made with my own gluten free flour mix. Since I’ve wanted a bigger more like a pre workout or breakfast muffin I used 7 bigger muffin molds but this recipe should make about 10 small ones that should end up at 58 calories each!.

3/4 cup or 1,7 dl gluten free flour blend
1/2 scoop whey (15 g,1/6 cup or 0,4 dl)
1 tsp guar gum
1/2 cup or 1 dl (55 g) light coconut milk
1 egg white (27 g)
1 1/2 tsp baking powder
1 tsp vanilla essence
A pinch of salt
70 g or 7 tsp sugar free raspberry jam
100 g 3/4 cup or 1,7 dl raspberries
1/2 cup or 1 dl sweetener of choice
1 T unsweetened applesauce

Start with heating up the oven to 400 F or 190 C. Blend all the dry ingredients and add the wet ones except for the raspberries and the raspberry jam. Divide 4/5 the batter into 7 molds and spoon 1 teaspoon jam inside every mold. Pour the remaining batter into the molds and garnish with the raspberries and some oats or whatevs you have at hand.

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I seriously recommend using a flour mix that suits your diet preferences. I just experiment with the flours I happen to have at home so you shouldn’t give up if you can’t find any of these. Try subbing them with another gluten free flours.

My whole grain gluten free flour mix contains
50 g dry milk powder(omit if going dairy free)
100 g bake protein
400 g buckwheat flour (whole grain)
300 g millet (200 g flour + 100 g meal for structure)
100 g arrow root starch
100 g tapioca starch
100 g cornstarch

This recipe makes 7 serving and macros for one serving are:
Calories: 83
Fat: 1 g
Protein: 6 g
Carbs: 10 g

Easy, healthy, guilt free Pavlova for 52 calories and 5 g protein! HEAVEN!

Have you ever made a batch cookies or something and felt like your hormones, your mood or whatevs made you almost eat the whole batch? Well, I feel so every time I bake, even when my hormones doesn’t bother me. The point with low calorie baking is that you should be able to do that, totally guilt free. So today I experimented with an old classic – a beautiful pavlova.

Since the original recipe contains a lot of sugar and cream – I had to tweak it a bit to create a healthy, light and quilt free treat and it came out crazy low on calories. The original recipe calls for whipped cream but it’s a bit to heavy for me so I switched it for low fat, sugar free lemon curd and added some whey powder. The result almost made me cry out of pure happiness, it was awesome.

So, recipe for the healthy pavlova:
4 egg whites (110g or 1/2 cup or 1,2 dl liquid egg whites) at room temperature
1/2 cup or 1 dl sweetener of choice (or less, if your protein powder is sweetened)
1/2 tsp vanilla extract or whatever extract you feel like using
A splash of lemon juice
A little lemon zest if you feel like it
2 tsp cornstarch
Beautiful berries for garnish

Preheat oven to 425 F or 120 C and but your egg whites on the stove top on the oven to get them to room temperature if they’re cold. In a large bowl, whisk the egg whites until they form soft peaks and add the sweetener little by little, blend well after each addition and blend until glossy and stiff. Then add the zest, the juice and the cornstarch and beat until it holds form. Pipe about 6 meringues on a parchment paper and don’t forget about the dent in the middle of each one.

Bake in the oven for about 40 minutes and then turn off your oven and let them cool inside for another 40-50 minutes. The time may vary depending on your oven and how lucky you’re! Haha! If you feel unsure, just wait until they’re crisp and firm. If they seem soft even if they’ve been in the oven for years, try taking one out and letting it cool for a minute.

While they’re in the oven, start doing your low calorie lemon curd! It may contain a tricky and fairly unknown ingredient, xanthan gum, but trust me – it’s superb if you’re into doing magic in the kitchen and playing with molecular gastronomy.

4 tsp sweetener of choice
1/3 cup or 0,8 dl lemon juice
1-2 tsp lemon zest
1 egg
1 tsp xanthan gum
1/2 scoop (1/4 cup, 0,4 dl, or 15 g) vanilla whey
A splash of water or two

Stir the sweetener along with the zest and juice in a sauce pan over medium heat until bubbles appear. Whisk the egg lightly in a medium bowl and slowly add the lemon syrup constantly whisking. Add the xhantan gum and the protein powder and put it back on the stove. Turn down the heat to low and whisk until it forms a curd like consistency. Add water if to thick and take it off the stove whenever you’re happy with it. Cool it in the fridge and store the left overs in a air tight container.

Garnish your chilled meringues with the curd and garnish with fresh berries or whatever floats your boat! My macros called for some berries but any semi sour fruit will work just fine.

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Macros for one pavlova out of six (including the berries and the curd)
Calories: 52
Fat: 1 g
Protein: 5 g
Carbs: 2,5 g