We have all been ripped off.

Waffles have ripped me off! I have been jipped by a breakfast item. This is not as pathetic as it sounds.

I take great pride in my appetite. My ability to wolf down a pint of Arctic Zero is second to none, and I eat entire heads of cauliflower like it’s nobody’s business. So I have a question to ask the waffle manufacturers of the world: How do you expect us to eat one measly waffle?

I don’t mean one batch of waffles. Not a grid of waffle-y goodness fresh out of the iron. We’re talking a quarter of the thing that comes out of the waffle maker. That means you’re not allowed to eat 75% of the actual waffle.

So that lame little fragment of a waffle is the expected serving size. You are supposed to limit yourself to, like, three bites of breakfast bliss. That is not cool, Waffle Making People. Not cool.

I will not accept this. This is not okay. I will fix it. I will fix it for the good of all of my fellow waffle lovers. We will be deprived no more.

So what is my solution? I remembered in my breakfast-minded brain a fantastic waffle recipe from Heather I used to make. I had no interest in the low carb aspect of it at the time, but, with a few tweaks, it’s ready.

I present to you… the Waffle. With a capitol W. This is a big deal folks.

The Waffle is an actual full-sized waffle (ehem, waffle manufacturers of the world) where you actually get to eat the entire thing. It’s grain free, gluten free, low carb, and only 100 calories. For the whole thing. All four of these waffles.

Do you the only thing that could make this better? Topping it with bananas foster. I know, I know. Kelly, enough about the bananas foster already. Okay! I get it.

It’s waffle time now.

Low Carb Waffles

Although these waffles make a delicious, nutritious,a dn super easy breakfast, I love to enjoy them under a batch of bananas foster for an afternoon snack. Waffles are for any time of the day! Everyone knows that. Feel free to pay around with mix-ins such as chocolate chips, dried fruit, chocolate chips, fresh berries, chocolate chips… 

Adapted from Heather Eats Almond Butter

Makes 1 full waffle

Nutritional Comparison:

Low Carb Waffles

(Calculated with egg whites)

Serving size: 1 full waffle

Calories: 121

Fat: 2.5 grams

Net Carbs: 3 grams

Protein: 20 grams

vs.

Generic Belgium Waffles

Calories: 390

Fat: 19 grams

Net Carbs: 47 grams

Protein: 8 grams

Ingredients

3 egg whites, or 2 egg whites plus 1 whole egg

2 Tablespoons of coconut flour

2 Tablespoon milk of choice (I used unsweetened almond milk)

1/2 teaspoon baking powder

sweetener to taste, optional (I used 1 packet of stevia)

Directions

Whip 2 of the egg whites to stiff peaks. You can either use a hand mixer, an egg beater, or a whisk if you want a workout. Once you have stiff peaks, stir in the coconut flour, milk of choice, baking powder, sweetener, and either 1 whole egg OR 1 egg white (depending on how much fat you want the waffles to have. I have used both successfully.). Heat up your waffle iron to the highest temperature, and grease or spray it with nonstick spray. Pour in the batter (You can do it in two batches if you need to.), and cook in the waffle iron until browned, about 3-4 minutes. Pull it out, top as desired, and eat!

Remember, bananas foster makes everything better. Even waffles. Just a thought.

Enjoy!
-Kelly M.

If I keep this news to myself any longer, I will probably explode. You’ll have to wipe me off the walls.

I AM OFFICIALY A FITFLUENTIAL AMBASSADOR!!!!!

I clearly feel quite indifferently about this. Excuse me while I break into an completely ungraceful indifferent happy dance.

I plan to talk about this more later, but in a nutshell, my experiment with running has faceplanted. It failed miserably. As much as I tried to be a runner, I was just forcing myself to be someone I’m not doing something I’m terrible at and can’t stand. So how do I stand a chance at being FitFluential to anyone after I have given up running?

Simple. Yoga. Like, legit yoga. That actually makes you sweat. A lot. With this amazing lady. Whom I love.

The only problem with yoga is that it may adversely affect your ability to write complete sentences. Or at the very least, it gives you something to blame your inherent inability to write complete sentences on. A workout and an excuse? I rest my case. The perfect exercise.

Like I said… more on that later. Anyway.

I am doing some spring cleaning around here! In case you haven’t noticed, there are some schmancy new upgrades around here. I now have a “Pin It” button above all my posts, there are new “Share the Love” buttons on the bottom of all my posts, there are now related posts at the bottom of each post, and you can also “Like” each individual post on Facebook at the bottom of each post. (Could I have said the word “post” any more times in one paragraph?)

Speaking of that f work, I am finally on Facebook! (You can find my page here.) I also have a special box in my sidebar where you can check my FB updates and like me, if you so desire. Right now, I only have four likes, and two of them are mine. That’s just a tad pathetic. Remember, if you like me on Facebook, there will be a fourteen year old California food blogger who will love you forever and ever. Just saying… keep that in mind.

I also am now on Pinterest, and have an active Twitter account. I know I was technically on Twitter before, but now I actually use my account. My Pinterest account is here, and my Twitter account is here. You can also find some super cool new buttons over on the top right part of the side bar. Do you see them? Aren’t they preeeeeetty?

So… yeah. I’ve been a busy girl. I’m really not proud of how long it took me to figure this all out, but I did. Thank you so much for putting up with my ramblings.

I’ve been doing some thinking about my blog through the ages lately, and how much fun it’s been for me to watch it grow. Please don’t forget how much I love love love each and every one of you. The fact that you take the precious time out of your busy schedules to read my blog and reach out to me still blows my mind. Every one of your sweet comments, every Facebook like, every Twitter and Pinterest follower, and every email makes me smile. You guys are so amazing, and I thank you from the bottom of my heart. You rock.

Enjoy!

-Kelly M.

Could you give me some input on this? Should I put the Facebook ”Like” button above or below each post? Thanks so much! 

I know what your mom wants for Mother’s Day.

Put the macaroni necklace you made in kindergarten back in the shoebox where you found it, because I have a better plan. We all love our moms, so let’s give them a Mother’s Day to remember.

Okay, so you know how you’ve been getting up every year at the crack of dawn to make cinnamon rolls for Mom’s breakfast in bed? No? Well, let’s pretend you do.

Seeing the look on Mom’s face when she sees how hard you’ve worked to bring her this wonderful cinnamon roll feast is absolutely priceless. The only problem with this picture is the “getting up at the crack of dawn” part. I don’t like that so much.

Don’t get me wrong; I’d totally do it for my mom. But why spend hours and hours proofing yeast, letting it rise, punching it down, and kneading when all of those things are completely unneeded to get fresh, warm-from-the-oven cinnamon rolls onto Mom’s tray?

Plus, you’re actually doing your mother a favor by not spending so much time in the kitchen. Traditional cinnamon rolls are not only time-consuming, but are laden with carbs, excessive fat, and boatloads of sugar. These babies are low carb, sugar free, grain free, vegan, and only 40 calories each.

That is not a typo. These are only 40 calories each. Feel free to break into a happy dance.

I was once a little girl with a dream. After seeing Angela’s amazing post on cinnamon rolls, the dream was born. I had to make these little buns of joy.

But, as easy as Angela makes it look, I just couldn’t take that route. Little old me just had to make the recipe way easier. Tsk, tsk.

I know I should be ashamed. But I’m not. I know I should be losing out on the sense of pride that comes with legitimate bread baking. But I don’t.

Oh, and the fact that I knocked a zero off the calorie count doesn’t hurt too much either. Just throwing that out there.

Do you think these must taste like cardboard? They don’t. They actually taste remarkably like the real thing. I mean, look at the gooey amazingness on the bottom!

Okay, so here is why you are rushing off to your kitchen to go make these. They are mouth-wateringly delicious, ridiculously healthy, and will make your mom happy.

So happy, you will probably have earned redemption for that math test you flunked in the eighth grade. Not that your mother stills prods at you for that.

Well, not anymore.

World’s Healthiest and Easiest Cinnamon Rolls

Forty calorie cinnamon rolls you can whip up in about 25 minutes? Yes please! Just note that you have to be super-duper careful when rolling the dough.      

Makes 8-10 rolls

Adapted from my Easy Low Carb Dinner Rolls and All Day I Dream About Food

Nutritional Comparison

Traditional Cinnamon Buns

Serving size:  1 cinnamon bun

Calories: 223

Fat: 9.8 grams

vs.

World’s Healthiest and Easiest Cinnamon Rolls

Serving size: 1 cinnamon roll

Calories: ~38

Fat: ~5 grams

Ingredients

3T egg replacer mixed with 12T water (I have gotten reports of people trying this with eggs and not having it work. I have not tried this recipe with eggs, and therefore can not personally vouch for the results. If you do try this with eggs, could you let me know how it goes? Thanks!)

1/3c. applesauce (feel free to sub some or all with oil)

1/2c. coconut flour (Check out this post with tips for cooking with coconut flour!)

1/2t baking powder

1/4t salt

2t xantham or guar gum (you can leave this out, but the rolls will be grainier)

3-4 packets of stevia (depending on how sweet you like things. Feel free to taste test.)

2 1/4 teaspoons cinnamon, divided

3 Tablespoon xylitol or erythritol

1 Tablespoon of melted Earth Balance or butter (I bet coconut oil would work, too.)

Directions

Preheat oven to 400F.

Mix together egg replacer or egg, applesauce, and salt. Add in coconut flour, baking powder, xantham or guar gum, stevia packets, and 1/4 teaspoon of cinnamon. The batter should look somewhat like unkneaded dough. (Seriously, I would check out this post!)

On parchment paper or a silicone mate, turn out the dough and knead until it comes together, about 1-2 minutes. (This is not intimidating at all!) Now, you can either top it with another piece of parchment paper and roll it flat, or smoosh it down to a uniform thin-ness like I did. You should have a big, thin square of evenly thin dough.

Now, combine the xylitol or erythritol with the remaining 2 teaspoons of cinnamon. Brush the melted Earth Balance or butter over the dough, and evenly sprinkle the cinnamon mixture over the Earth Balance. Roll the long side up to the other long side, until you have a long, thin log. Be really really really careful when rolling the dough. It is delicate and cracks easily. If cracks do form, don’t worry. Just pinch them closed with your fingers. Cut the log widthwise into 8-10 rolls.

PLace the rolls in a greased baking dish, and bake for 15-20 minutes, or until the filling is slightly bubbly and the dough is firm and slightly browned. Let cool before eating. Or just inhale them all over the cooling rack.

I’d be in serious trouble if these weren’t only 40 calories each.

Enjoy!

-Kelly M.

Guess what?

I officially qualify as a civilized human being. You’re proud really proud of me. I can tell.

So… you know how I have teensy weensy little bit of peanut butter problem. I love it. A lot. Too much. Like, eat the jar with a spoon in one sitting too much. I used to be one of those crazies.

But stupid crazy I was not. I was able to justify my all-consuming desire to ingest inordinate amounts of peanut butter. And then I shared it with you because I love you and know that you are in the same position I am in. Cookie dough. This solved my problem.

At least, for a little while. Unfortunately, I created that recipe in a complete state of utter denial, and can not justify it now with a sound mind. No matter how much I deny it, adding peanut butter to raw cookie dough may not allow me to consume all the peanut butter I want to.

So back to the drawing board. My peanut butter crazed mine spins. Think Kelly, think. What else can let you eat this jar of peanut butter in front of you? 

Think faster. I want peanut butter. Now.

So here I am. Sitting on my kitchen counter, peanut butter jar in one hand, cookie dough bite in the other. I am about to give in. I am about to stick my spoon in the jar and start eating. I am about to eat the cookie dough bite. It’s not looking too good. Suddenly…

Bingo. I see the light.

Bake the cookie dough! It took great amount of brain power and ingenuity to come up with this. Peanut butter cookie are completely acceptable to society.

So my problem is now solved! I am civilized. I knew you’d be proud.

Well, maybe not that civilized. See that bite I took out of the cookie on the top during the photo shoot? I just couldn’t help it.

Whatever. I’ll just turn the cookie around so you won’t even notice.

See? All better.

Actually, I’m just going to eat the whole cookie now.

No one will notice.

The World’s Healthiest Peanut Butter Cookies 

These are positively delicious, and at only 10 calories each, you can eat the entire batch! Plus the three minute time investment to whip these up is totally worth it. 

Makes about 10 cookies

Adapted from my Peanut Butter Cookie Dough Bites and World’s Healthiest Cookies

Nutritional Info

(Calculated with Better N Peanut Butter)

Serving Size: 1 cookie (based on 10 cookies per batch)

Calories: 10

Fat: ~0.4 grams

Ingredients

1 tablespoon of peanut butter (I used Better N Peanut Butter, for a lower fat option.)

3 tablespoons of unsweetened almond milk, or milk of choice, divided

2 tablespoons of coconut flour

pinch salt

1/4 teaspoon vanilla extract

1/8 teaspoon baking powder

sweetener to taste  (I used one packet of stevia.)

Directions

Preheat oven to 350F.

Add peanut butter and 1 tablespoon into a small bowl or cup, and nuke for about 30 seconds, or until peanut butter is melted. Give the mixture a stir, and add in coconut flour. Stir in salt, vanilla extract, baking powder, and sweetener to taste. Add remaining almond milk, one tablespoon at a time, adding more or less as needed to create the perfect “doughy” consistency.

ON a parchment or silicone mat-lined baking sheet, roll the dough into balls and fallen with a fork to make a criss cross pattern. (I sprinkled a little xylitol on top for that wow factor.) Bake in the oven at 350F for 10-12 minutes. Let cool thoroughly before eating. The cookies crumble (no pun intended) if not properly cooled.

Good thing you’re allowed to eat the whole batch, right?

Enjoy!

-Kelly M.

P.S. The three winners of the coconut flour giveaway are Katherine D., Deborah., and Sharelle @ Essential Ingredient. Congrats, Ladies! Just shoot me an email when you can and we’ll get you your loot!

Pop quiz: What do you do with the stash of coconut flour you’re going to win?

Make bread, of course! Any logical person would draw this conclusion. Bread is the answer to all, right? Right. I’m glad we’re all in agreement here.

Can you believe I haven’t had a sandwich on over two and a half months? I know. It’s wrong. It’s bad and it’s wrong and it should be illegal. Eating sandwiches regularly is so good for the soul that is must be illegal not to.

Oh well. If it were illegal I’d have been hauled away a while ago, so maybe that is a good thing. But I digress.

Going on a low carb diet can really make a dent in the frequency of one’s sandwich consumption… until now.

Behold my amazingly gorgeous low carb grilled cheese sandwich. (I’m really digging Jarlsberg cheese right now!)

You can think of these like those sandwich thins you see popping up everywhere, except better in every possible aspect. Those thins are 100 calories, full of carbs, and pretty lackluster.

These beautiful thins are only 75 calories each, vegan, grain free, gluten free, low carb, and have a cheeze flavored option.

I know, I know. This is all you’ve ever wanted.

Plus, some of these random other bread-like products are super high in fat and processed ingredients, but you need two to make a sandwich. That’s just mean. I wouldn’t cheat you like that.

I love you too much.  I bring you healthy delicious low carb bread which you’re going to make right now because you want to make your taste buds and me both really happy. Right?

Right.

Easy Low Carb Sandwich Thins (with a Cheezy option!)

Because who doesn’t love cheeze? Just adding 1 Tablespoon of nutritional yeast into the dough add a whole new dimension of flavor. Plus, did I mention how easy these are? Forget proofing yeast, letting it rise… too much work. I like to mix up my dough, toss it in the oven and EAT. Now doesn’t that sound better?

Makes about 4 sandwich thins at only 75 calories each!

Adapted from my bagel and dinner roll recipes

Ingredients

3T egg replacer mixed with 12T water (I haven’t tried this with actual eggs, but I’ve been getting reports of egg not working. I can’t personally vouch for the results of using eggs in this, but if you try it, let me know how it goes!)

1/3c. applesauce (Feel free to sub some or all with oil.)

1/2c. coconut flour (Check out this post with tips for cooking with coconut flour!)

1/2t baking powder

1/2t salt (I used garlic salt for extra garlic-y-ness!)

1T minced garlic

2t xantham or guar gum (You can leave this out, but the bread may be grainier.)

1 Tablespoon of nutritional yeast for a wonderful cheezy flavor, optional

Directions

Preheat oven to 400F.

Mix together egg replacer or egg, applesauce, minced garlic, and salt. Add in coconut flour, baking powder, xantham or guar gum, and nutritional yeast, if using. The batter will somewhat resemble unkneaded dough. (Seriously, I would check out this post!)

On a silicone mat or parchment lined baking sheet, turn ou the dough and knead a few times. (This is not scary at all. Trust me!) Divide the dough into 4 portions. (You can make more or less, depending on how big you want them.)Roll into a ball, flatten into a disk, and continue to spread the disk out with your fingertips until it reaches your desired size and thick-ness. Repeat with the remaining dough, while trying to get them all to be a uniform thickness.

Bake your rolls in the oven at 400F for 17-22 minutes. Let cool (preferably on a wire rack), cut in half, make a sandwich, and eat!

Also, these are fan.tastic when they’re toasted. Just sayin’.

Enjoy!

-Kelly M.

I can’t tell you how excited this makes me!

In case you haven’t noticed, I have a huge thing for coconut flour. We’re kind of an item.

But I know some of you can not partake in the coconut flour love affair (my condolences), due to how hard it is to find and/or the hefty price tag. So good news! You have no excuse not to make these recipes anymore because Let’s Do…Organic is generously giving away a bag of coconut flour to three lucky Foodie Fiasco readers!

How to prepare for such a special event? Coconut flour deliciousness overload! Duh.

The World’s Healthiest Chocolate Cupcakes

 Bananas Foster Bars

“All For One” Low Carb Krispy Kreme Donuts

Easy Low Carb Dinner Rolls

 

 The World’s Healthiest Cookie

Peanut Butter Cookie Dough Balls

 ”All for One” Chocolate (Protein) Donuts

Low Carb Coconut “Oatmeal”

 

 Healthy Cookie Dough Bites (For Breakfast?!?!?!)

To Enter:

Okay, okay. Hear me out.

I get it. It sounds weird. It doesn’t make sense. You may not want to dive head first into a pile of this stuff. Yet.

But really, what’s not to love? Take one of the most delicious breakfast foods to come into existence (granola), sub out carb-y and dull oats for a way more drool-worthy ingredient filled with healthy and yummy fats (coconut), and one of the absolute best flavor combinations ever created (peanut butter and banana), and you end up with a something that is nothing short of a miracle.

This, my friends, is a food miracle. I have witnesses. Try it, and become a witness yourself to this food miracle.

Join me and bask in the glory of this granola… that really isn’t granola. That’s part of the “food miracle” thing.

You know what else is miraculous? How much of this stuff I’ve eaten. Once I pulled it out of the oven I just. couldn’t. stop. And guess what?

I ate half the tray. I am not ashamed of this.

Even though this addictive goodness is chock full of healthy fats, it is only about half the calories of traditional store-bought granola, and way lower carb. The pb+b part doesn’t hurt too much either.

And really, isn’t it cute in its little jar? I love cute stuff. Especially when it’s this delicious.

But here we have downright adorable, mouth-watering delicious, and shockingly healthy all packed into a convenient and portable snack.

Come to mama.

Low Carb Peanut Butter Banana “Granola”

I keep this in a jar in the fridge, mainly because I will eat it way too quickly if it just sits on the counter. The granola will last longer in the fridge, but doesn’t stay as crunchy. Note: Play around with the oven times depending on how crunchy you like your granola. 

Makes 2- 2.5 cups

Adapted from my original granola and the always fantastic Averie

Ingredients

1 1/2 cups unsweetened shredded coconut (I used reduced fat coconut)

1/4 cup peanut butter (I used Better N’ Peanut Butter, for a lower fat option)

1/2 banana, well mashed

1/3 cup milk of choice (I used unsweetened almond)

1 Tablespoon Truvia, or about 5 packets of stevia, or about 1/3 cup brown or regular sugar (Use what you have and adjust to taste. Keep in mind that the banana and peanut butter add some of their sweetness.)

Directions

Preheat oven to 350F.

In a pot over medium heat, combine peanut butter, mashed banana, milk, and sweetener of choice and cook until completely melted. Stir in the coconut until totally combined and remove from heat. Spread coconut mixture out on a parchment or silicone mat lined baking sheet, and bake in the oven at 350F for 25-35 minutes, depending on how crunchy you like it. Stir the granola about 15-20 minutes after it has been in the oven. Check pretty frequently in the final minutes of baking to make sure it doesn’t burn. Remember, it will harden a little bit as it cools, but not too much.

Do not put the granola in a closed jar right after taking it out of the oven in a desperate and lame attempt to not eat all of it at once. That is bad. It will get soggy. I will still eat it anyway.

Actually, let it get soggy and decide you don’t want it. Then let me eat it for you.

Enjoy!

-Kelly M.

This is not a joke.

I am being very serious. Nutella is very serious business, as you know. It is not to be messed with.

Some of you Nutella purists may not be happy about this. You don’t care that sugar is the first ingredient and you can’t pronounce some of that other stuff at the end of the list. You will be keeping your spoon in the Nutella jar, thank you very much.

Well… I’m not going to stop you. You can eat all the sugary chocolate-hazelnut flavored glop you want.

However, I do offer an alternative. An easy one. A healthy one. One where sugar is not the first ingredient. Or the second, or the third…

In fact. There is no sugar in this at all. And no milk, for you Nutella-deprived vegans out there. The fact that my version is half the calories and healthy fats probably doesn’t hurt too much, either.

Alright. Take a deep breath. Close you eyes. Then open them because you probably can’t read this post with your eyes closed. (But if you can, go for it.)

Ask the Nutella purist in you: Am I okay with this?

Listen. Listen to the voice deep inside. It is telling you something. It is giving you a word of wisdom. It is answering you.

Yes.

Instant Low Calorie Nutella (Vegan, Gluten Free, Grain Free, Low Carb, Sugar Free)

Super easy sugar free vegan Nutella with half the calories? Um, yes! 

Adapted from my original Instant Low Calorie Almond Butter

Makes about 1/2 cup

Nutritional Comparison

Regular Nutella

Serving Size: 1 Tablespoon

Calories: 100

Fat: 6 grams

Net Carbs: 10 grams

Protein: 1 gram

vs.

Instant Low Calorie Nutella

Serving size: 1 Tablespoon

Calories: 47.5

Fat: ~4 grams

Net Carbs: ~1 gram

Protein: ~2 grams

Ingredients

1/2 cup almond meal

1/4 cup almond milk

1 teaspoon unsweetened cocoa powder (or more, for a darker color and more intense chocolate-y flavor)

sweetener to taste (This is important because it cuts the bitterness of the cocoa powder.  i used a few drops of stevia.)

Directions

Combine all ingredients and mix until throughly incorporated. If the mixture seems too thin, you can microwave it for a few seconds or pop it in the fridge until thickened.

See? I told you it was simple.

Not to mention simply delicious.

Enjoy!

Kelly M.

Words can do this cobbler no justice.

I didn’t think I would every say this, but I’m at a loss for words for this. I quite simply don’t know what to say.

This cobbler is just too tasty.

I fed it to my mother, and she told me it should be illegal how good this cobbler is. With a full mouth and a happy belly, I agreed.

They’re going to come for me. They will come and haul me away any minute now. I am not allowed to make food this tasty. I should eat faster. Actully, I should make another one. Yes, that’s what I’ll do.

It may seem like too much to put 10 minutes into a single serving cobbler, but take my word on this one. You do not want a whole tray of this stuff lying around. It will be gone. Fast. Too fast.

My mother almost didn’t believe me when I told her that, even with the delicious, buttery crumble on top, it was only 80 calories. Not to mention that this ramekin of delicious, cobbler-y goodness is also is sugar free, gluten free, grain free, vegan, and low carb.

Don’t healthy, delicious, produce-laden food just scream “spring”? Well, then I have good news for you!

Spring has sprung! And I can tell it’s a delicious one this year.

“All For One” Low Carb Blueberry Cobbler 

Warning: Your eyes may roll back in your head upon first bite. Just a heads up, this is a perfectly acceptable breakfast, but also hits the spot for a late night “me time” snack.

Serves… you!

Adapted loosely from Angela

Ingredients

2 teaspoons xylitol

3/4 cup blueberries, fresh or frozen

1 Tablespoon unsweetened shredded coconut (I used reduced fat when I made it and calculated the calories)

1 1/2 Tablespoon almond meal (ground up almonds)

1 teaspoon applesauce

pinch salt

splash vanilla extract

sweetener, to taste (I used 1/2 a packet of stevia, and probably would not use any more.)

Directions

Preheat oven to 400F.

In a small skillet, melt xylitol. When xylitol has completely dissolved, add in blueberries and cook, stirring frequently, for a few minutes, or until they are liquidy but still retaing some of their shape, and remove from heat.

Meanwhile, combine shredded coconut, almond meal, applesauce, salt, vanilla extract, and sweeter in a small bowl and mix well. The applesauce should coat all the other ingredients to the point where they can stick together, but not be too moist. Place the cooked blueberry mixture in a greased ramekin (about 6-8 ounces), and sprinkle the coconut mixture in small bits over the blueberries. Bake in the oven at 400F for  about 20 minutes, or until the top is cooked, crisp, and slightly browned. Let cool until it won’t burn your mouth, and dig in!

Hey, just FYI… you may want to make two. Or five. No one’s judging.

Enjoy!

-Kelly M.

Hey look! I baked you cake.

Well deserved cake, I might add. Once again, you have touched my heart in one of the best ways possible. Your comments on my last post were yet another testament to what wonderful people you are, and how fortunate I am to be surrounded by you. I’m starting to sound like a broken record, I know, but you guys are just so great!

Okay, so back to the cake. When you sink your teeth into one of these rich and dense chocolatey hunks of paradise, the last thing on your mind is the fact that they happen to be grain free, gluten free, low carb, oil free, low fat, sugar free, and can be made vegan.

Oh, and they’re only 45 calories each.  But let’s keep that between you and me, ‘kay?

So go ahead. Indulge. Lick the bowl. Spoon the icing into that deserving mouth of yours.

Just don’t be surprised when, even after you ate half the batch, that your skinny jeans are still loose.

Guilt free goodness, where have you been all my life?

Hey, remember that healthiest chocolate cake I made way back when? I was just kidding. These are healthier. The healthiest, actually. And more delicious.

Luckily, I’m all about improvement here.

The World’s Healthiest Chocolate Cupcakes

I think my absolute favorite way to enjoy is under a mound of melting Arctic Zero and little Almost Calorie Caramel. (I mean, did you see that last picture?)  Guilt free caramel cupcake sundae? What more could one want from life? Just FYI, I freeze these cupcakes and microwave them individually when I want to eat one (at least every day). 

Adapted from my Chocolate Protein Donuts and Smoothie Girl Eats Too

Makes 9 iced cupcakes at only about 45 calories each

Ingredients

1/2 cup coconut flours

1/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon stevia (you can use more or less depending on how sweet you want the cupcakes)

1/2 teaspoon cinnamon

1 cup canned pumpkin

8 egg whites (or 4 Tablespoons of egg replacer mixed with 1 cup of water, for a vegan version.)

Directions

Preheat oven to 350° F.

In a medium bowl combine coconut flour, cocoa powder, baking powder, salt, and cinnamon. Add the egg whites andpumpkin, and mix well, making sure there are no dry pockets left. (This may take a few minutes of stirring.) Line nine cups of a muffin tin with paper liners, scoop 1/4 cup of the batter into each one, and smooth the tops with a spoon. Bake in the oven at 350F for 20-25 minutes, or until a toothpick inserted into the center of one comes out clean.

Meanwhile, thin out the remaining batter with your milk of choice, until you reach a glaze-like consistency.  Once they’ve baked, cool the cupcakes completely, and ice with the glaze. Serve warm with some Greek yogurt for the ultimate breakfast, or with some Arctic Zero for a mouth-watering snack or dessert.

Or you can do all three. You deserve it.

Enjoy!

-Kelly M.