21 Skinny Low-Calorie Cake Ideas for Sweet Tooths

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Pina Colada Angel Food Cake

📋 Weight Watchers Pina Colada Angel Food Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [’12’, ’12 servings’]

This Weight Watchers Pina Colada Angel Food Cake is made with a cake mix and only 4 ingredients, is 9 WW points (without artificial sweetener) and is ideal for any occasion. It makes a great celebration cake, a Sunday night dinner cake and it’s perfect for bringing along to a potluck or for a summer backyard BBQ!

Ingredients

• 1 box of angel food cake mix (* I use regular but you can use sugar-free to bring down the points)
• 388 ml -can of crushed pineapple w/the juice
• 1/2 tsp coconut extract
• 3 tbsp light coconut milk
• pineapple rings
• maraschino cherries
• unsweetened coconut flakes

Instructions

1. Preheat the oven to 350 degrees F/ 175 degrees C and spray an angel food cake pan with non-stick cooking spray or Wilton Cake Release.
2. Open the can of crushed pineapple and remove 2 tbsp of pineapple liquid. Discard.
3. In a large mixing bowl, stir together the contents of Angel Food cake mix box (just the dry mix -nothing else!!) and the can of crushed pineapple, including the remaining juice, with 3 tbsp of light coconut milk and the coconut extract.
4. Stir together with a spoon or spatula. This mixture will become frothy.
5. Pour into the greased angel food cake pan and bake for 30 minutes or until cake tester comes out clean.
6. Remove from oven and place on a pot holder and cool for 5 minutes in the pan.
7. Run spatula along edges and flip onto a cooling rack. I put the rack on top to flip, then I tap the bottom of the pan with a spatula. * Don’t worry if a little piece of the cake sticks to the bottom of the pan, you can remove it and place it on the cake and it will mostly be covered by garnish.
8. Cool for another 5 minutes.
9. Once it’s completely cooled, trim off any brown, if desired. Alternatively, you can just leave it.
10. Then flip it back over onto a serving plate, so the smooth/smaller side is facing up.

Garnish

1. Pat pineapple rings dry and dry off liquid on cherries and add to top of cake. Then sprinkle on unsweetened coconut flakes.

2. Chocolate Buckwheat Cake

Buckwheat Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT33M · Total: PT48M · Yield: [’12’]

This delicious chocolate buckwheat cake is gluten free, vegan, and refined-sugar-free. It’s one of my favorite buckwheat flour recipes.

Ingredients

• 1 cup unsweetened applesauce
• 1 cup unsweetened milk of choice
• 1/2 cup maple syrup
• 1/3 cup extra virgin olive oil ((or substitute melted coconut oil))
• 1/3 cup cocoa powder
• 1 teaspoon white vinegar, apple cider vinegar, or lemon juice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 3/4 cups buckwheat flour ((spooned into the measuring cup–not scooped))
• 1 teaspoon baking soda
• 2 teaspoons arrowroot starch ((aka arrowroot flour))
• 1 tablespoon unsweetened milk of choice
• 1/4 cup maple syrup
• 2 tablespoons cocoa powder
• 1 pinch salt

Instructions For the cake:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Add 1 cup unsweetened applesauce, 1 cup unsweetened milk of choice, 1/2 cup maple syrup, 1/3 cup extra virgin olive oil, 1/3 cup cocoa powder, 1 teaspoon white vinegar, apple cider vinegar, or lemon juice , 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt to a large mixing bowl, then use a whisk to mix until combined.
3. Add 1 3/4 cups buckwheat flour (spooned into the measuring cup–not scooped) and 1 teaspoon baking soda, then whisk again until combined.
4. Transfer the batter to a 9-inch baking pan lined with parchment paper.
5. Bake for 33 minutes or until a toothpick inserted into the middle of the cake looks clean upon removal.
6. Let cool completely before pouring the glaze on top of the cake.

For the glaze:

1. Add 2 teaspoons arrowroot starch and 1 tablespoon unsweetened milk of choice to a saucepan, then stir until dissolved.
2. Add 1/4 cup maple syrup 2 tablespoons cocoa powder, and 1 pinch salt to the saucepan then heat on the stove at low-medium heat.
3. Stir the glaze constantly while heating until it noticeably thickens.
4. Remove the pan from the heat immediately as soon as it has thickened, then transfer the glaze to a bowl.
5. Allow the glaze to cool completely before pouring it on top of the cooled cake.

3. Carrot Pineapple Cake

Healthy Carrot Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [’10’, ’10 people (slices)’]

This healthy carrot cake is a lighter version of a classic spring dessert. It is easy to make, lower in sugar & has no butter or oil!

Ingredients

• ½ cup whole wheat flour
• ½ cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ½ cup unsweetened applesauce
• 1 egg (lightly beaten)
• 1 teaspoon pure vanilla extract
• ½ cup granulated sugar
• ½ cup crushed pineapple
• ¾ cup carrots (finely grated shredded or blended)
• 8 ounces cream cheese ((room temperature))
• ¼ cup salted butter ((softened))
• 3-4 cups powdered sugar*
• ½ teaspoon pure vanilla extract
• ⅛ teaspoon fine sea salt

Instructions

1. Preheat oven to 350 degrees F.
2. Line two 6” round cake pans, or one 9×9” square pan with parchment paper and grease. Set aside.
3. In a small bowl, mix flours, baking soda, baking powder, salt and cinnamon. Set aside.
4. In a large bowl, mix together egg and apple sauce.
5. Add vanilla, sugar and crushed pineapple. Stir until combined.
6. Pour dry ingredients into wet and gently mix with a spatula until completely combined.
7. Stir in carrots until evenly distributed.
8. Pour batter into prepared pan(s).
9. Bake in preheated oven for 25-35 minutes or until the edges are slightly brown and a toothpick inserted into the center of the cake comes out clean.
10. Let sit in pan for 5-10 minutes. Use parchment paper to lift the cake out of the pan and set it on a rack until completely cool.
11. While cake is cooling, make the frosting:
12. Cream the butter and cream cheese until smooth.
13. Add vanilla and salt and beat until combined.
14. Add the powdered sugar and beat until creamy. (you may need to add more powdered sugar to reach your desired consistency if you want to pipe it onto a cake).
15. Spread on cake!

4. Flourless Dark Chocolate Cake

Skinny Flourless Chocolate Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT40M · Total: PT3H20M · Yield: [‘8’, ‘8 servings’]

This skinny flourless chocolate cake will satisfy your deep dark chocolate cravings with only 217 calories per serving. And it’s gluten-free!

Ingredients

• 1 cup pitted prunes, about 14
• 1 cup boiling water, plus more for water bath
• 1 cup unsweetened cocoa powder, sifted
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 4 large eggs
• ½ cup sugar
• 1 tablespoon vanilla extract
• 3 ounces dark chocolate, finely chopped and melted (see *tip)

Instructions

1. Place prunes in a large heat-proof measuring cup or small bowl. Pour 1 cup boiling water over them and allow to soften and cool, about 30 minutes.
2. Meanwhile, arrange oven rack into the center of the oven and preheat oven to 350ºF. Coat a 9-inch spring-form pan with cooking spray. Wrap spring-form pan in a double layer of foil to prevent leaks. Set in a large roasting pan.
3. Whisk cocoa, baking soda, and salt in a large bowl.
4. Puree prunes and their soaking liquid in a blender until smooth. Add eggs, sugar and vanilla and puree until smooth. Drizzle chocolate through feed tube while motor is running and puree until fully combined. Beat in vanilla and the pureed prunes until smooth on medium-low speed.
5. Pour prune puree mixture into the cocoa mixture and mix with a silicone spatula until completely combined.
6. Spread batter in the prepared pan. Carefully pour boiling water into the roasting pan, around the spring-form pan to create a hot water bath. Transfer the roasting pan to the oven and bake until puffed, starting to crack slightly and jiggles as a whole when the pan is tilted, 38 to 42 minutes. It will not seem firm like a cake with flour but will firm-up as it cools.
7. Remove from water bath and carefully remove foil from sides. Cool on a wire rack until room temperature. Chill in refrigerator until cold and firm, about 2 hours. Remove pan sides and slice to serve.

5. 2-Minute Smores Rice Cake

S’mores rice cake recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT2M · Yield: [‘4’, ‘4 servings’]

This 2 minute snack or treat for s’mores rice cakes is only 100 calories and super delicious. You only need three ingredients

Ingredients

• 4 caramel rice cakes
• 2 tablespoons sugar free chocolate chips (Bake Believe)
• 28 grams mini marshmallows

Instructions

1. Sprinkle chocolate chips and marshmallows equally between four caramel rice cakes.
2. Pre-heat air fryer to 350 degrees.
3. Cook in air fryer for 2 minutes

Optional method without air fryer

1. Place in oven or toaster oven until marshmallows begin to brown and chocolate begins to melt.

6. Coffee Cake Protein Muffins

Gluten Free Coffee Cake Protein Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘9’, ‘9 Muffins’]

120-calorie cinnamon coffee cake muffins topped with a walnut oat streusel and sugar free glaze.

Ingredients

• 2 scoops (62g PEScience Select Protein Powder, vanilla)
• 1/2 C 60g Oat Flour*
• 1/4 C 30g Almond Flour
• 2 Tbsp 24g Swerve Granular (or granulated sugar)
• 2 tsp Baking Powder
• 2 tsp Ground Cinnamon
• 1/4 tsp Kosher Salt (or 1/8 tsp table salt)
• 1 large Egg
• 1/2 C 120mL Almond Milk (or your choice of milk)
• 1/4 C 60g Unsweetened Apple Sauce
• 1/4 C 30g Chopped Walnuts
• 2 Tbsp 10g Rolled Oats
• 2 Tbsp 24g Swerve Brown (or brown sugar)
• 2 Tbsp 28g Light Butter
• 1/4 C 36g Swerve Confectioners (or powdered sugar)
• 3-4 tsp Water

Instructions

1. Preheat an oven to 350F and place 9 silicone baking cups on a baking sheet or spray a muffin tin with nonstick cooking spray. Set aside.
2. Mix the dry ingredients for the muffins together in a large bowl. In a separate bowl, whisk together the egg, milk, and apple sauce together before adding to the dry ingredients. Stir the muffin batter until smooth.
3. Fill each baking cup 3/4 full with the muffin batter. Set aside.
4. Add the butter, walnuts, oats, and Swerve brown to another bowl and stir together before adding to the top of each baking cup.
5. Bake for 25-30 minutes until a toothpick or knife comes out clean. Transfer the muffins to a wire rack to cool.
6. For the glaze, mix the Swerve confectioners and water together and drizzle over the top of the cooled muffins.

7. Weetabix Cake

Weetabix Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 Weetabix biscuits, crushed
• 1 cup milk
• 2 eggs
• 1/2 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• Pinch salt
• For glaze: 1/2 cup chocolate chips, 1 tablespoon butter

Instructions

1. 1. Preheat oven to 350°F (180°C). Grease a 9-inch round cake pan.
2. 2. Place crushed Weetabix in a bowl and moisten with milk; crumble to a soft mash.
3. 3. In a separate bowl, whisk eggs, sugar, melted butter, and vanilla; mix into the Weetabix mash.
4. 4. Stir in flour, baking powder, and salt until the batter comes together.
5. 5. Pour into the prepared pan and bake 25–30 minutes, or until a toothpick inserted comes out clean.
6. 6. For glaze, melt chocolate with butter and spread over warm cake; allow to set.
7. 7. Slice into 4 servings.

8. Black Bean Chocolate Cake

Black Bean Chocolate Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT35M · Total: PT47M · Yield: [’10’]

This black bean chocolate cake is one of my favorite nutritious desserts. It’s sweet and delicious with a fudgy texture.

Ingredients

• 1 cup canned black beans
• 1/2 cup unsweetened applesauce
• 1/2 cup creamy almond butter
• 1/2 cup maple syrup
• 1/3 cup cocoa powder
• 1 teaspoon pure vanilla extract
• 1 teaspoon white vinegar, apple cider vinegar, or lemon juice
• 1/4 teaspoon salt
• 1 cup coconut flour
• 1 teaspoon baking soda

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Add the black beans, applesauce, almond butter, maple syrup, cocoa powder, vinegar or lemon juice, vanilla extract, and salt to a food processor or high powered blender and blend until smooth. Scrape down the sides of the food processor or blender as necessary to achieve a smooth batter.
3. Add the coconut flour and baking soda and blend once more to incorporate. The batter should be very thick at this point – similar to cookie dough.
4. Transfer the batter to a 9 inch baking pan lined with parchment paper.
5. Use your hands to press the thick batter into an even layer.
6. Bake for 35 minutes.
7. Allow the cake to cool to room temperature before removing from the pan and frosting, if desired.

9. Healthy Chocolate Cake

Slimming Friendly Chocolate Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [’10’, ’10 – 12 slices’]

This delicious Chocolate Cake is low in calories and fat yet scores high on chocolate satisfaction! Easy to make and suitable for popular weight loss plans like Weight Watchers and Slimming World.

Ingredients

• Cake release (or Fry light for the cake tin)
• 400 g (14oz) tin black Beans (drained and rinsed)
• 5 large eggs
• 50 g (½ cup) cocoa powder ((unsweetened))
• 4 tbsp ground almonds (HExB)
• 5 tbsp brown sugar
• 5 tbsp Sukrin Gold ( or other granulated sweetener)
• 1 tsp ground cinnamon ( or vanilla extract)
• 1 tsp baking powder ((check it is Gluten Free))
• ½ tsp bicarbonate of soda ((baking soda))
• 50 g (3 tbsp) lighter vegetable spread, melted (I used Flora Light Proactiv)
• 50 g (¼ cup) dark chocolate chips, melted (or Sweet Freedom Choc Shot)
• Fresh fruit such as raspberries or strawberries (optional)

Instructions

1. Preheat the oven to 180C / 350F. Spray a 18cm/7inch springform cake tin with cake release or low calorie cooking spray. Line the bottom with baking paper.
2. Add all the ingredients into a food processor or a smoothie maker such as Nutribullet. Blitz until you have a smooth, quite runny, batter.
3. Transfer the batter into your prepared tin.
4. Bake for 35-40 minutes until well risen, springy to the touch and just starting to come away from the edges of the tin.
5. Cool the cake in the tin for 10 minutes then carefully turn out onto a plate. Allow the cake to cool completely before adding any toppings.
6. Drizzle the cake with a little melted chocolate or use a low calorie syrup like Sweet Freedom Choc Shot.
7. Serve with fresh fruit like strawberries or raspberries or serve warm with a little light custard.

10. Baked Oatmeal Cinnamon Roll

Cinnamon Swirl Protein Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [‘2’]

With this Cinnamon Swirl Protein Cake, you can have cake for breakfast! It’s a tasty, high-protein treat that will make you excited to get out of bed in the morning.

Ingredients

• ½ cup oats
• 2 egg whites ((2 ounces or 6 tablespoons))
• ⅔ cup water
• 2 scoops vanilla protein powder ((2 ounces))
• 1 teaspoon Stevia
• 1 teaspoons baking powder
• 1 tablespoon cinnamon

Instructions

1. Preheat the oven to 390 F (200 C)
2. Blend everything except the cinnamon until the consistency is smooth. The mixture should be like thick pancake batter.
3. Pour half of the batter into a small (about 4.5 inches across) nonstick pan and sprinkle with the cinnamon.
4. Pour the remaining batter on top.
5. Pull a knife through the batter a few times to slightly mix in the cinnamon.
6. Bake for 12 minutes and let it rest for a few minutes before serving.

11. 2-Ingredient Orange Angel Food Cake

2-Ingredient Mandarin Orange Angel Food Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Yield: [’12’]

Mandarin Orange Angel Food Cake is incredibly moist and delicious and, hands-down, the easiest cake you’ll ever make. It comes together in 5 minutes with two simple ingredients: angel food cake mix and mandarin oranges.

Ingredients

• 1 box angel food cake mix (the “just add water” kind)
• 1 15 oz. can mandarin oranges in water (do not drain)

Instructions

1. Preheat the oven to 350. Move the middle oven rack to the bottom so there is plenty of room for your angel food cake pan.
2. Add one box angel food cake mix and one 15 oz. can of mandarin oranges in water to a large mixing bowl. Do not drain the oranges or add any water according to the cake mix instructions.
3. Beat with a stand or hand mixer for 30 seconds on low speed until cake ingredients are combined, then on medium speed for 1 minute, until batter is light and fluffy.
4. Pour batter into an ungreased angel food cake tube pan. Run a knife through the cake batter to remove any air bubbles.
5. Place the pan in the preheated oven and bake the cake according to package instructions. The cake is done when the top is dark golden brown and has dry cracks on top of the cake.
6. Remove from the oven and immediately turn the cake pan upside down. Let the cake cool completely for 1 ½ to 2 hours.
7. Serve with fresh fruit and Whipped Ricotta or whipped cream.

12. Vegan Pear Cake

Vegan Pear Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘8’]

Soft and moist, oil free and healthy, Vegan Pear Cake is a perfect Fall treat infused with delicious flavors. It’s made with oat flour, fresh pears and spices and so easy to make.

Ingredients

• 1 large green pear ((seed removed and roughly chopped))
• 1/4 cup oat milk
• 1/2 cup + 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1/4 cup flaxmeal ((soaked in 1/2 cup warm water))
• 2 cups oat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cardamom powder
• 5-6 thin slices of pears
• 2 tbsp sliced/slivered almonds
• powdered sugar ((optional))

Instructions

1. Preheat oven at 350-degree Fahrenheit and prepare an 8-inch round cake pan.
2. In a blender combine chopped pear, oat milk, maple syrup, vanilla extract and apple cider vinegar and blend it smooth.
3. In a large bowl, combine oat flour, baking powder, baking soda, salt and cardamom powder. Mix it well.
4. Now, pour the blended pear and soaked flaxmeal into the oat flour mixture and whip it into a thick batter.
5. Spoon out the batter in the prepared cake pan and tap it lightly so the batter takes the shape of the pan.
6. Decorate its top with pear slices and sliced almonds. Place it in the middle rack of the preheated oven and bake it for 40 minutes or until the tester comes out clean.
7. Turn off the oven and take it out. Let it cool and invert the cake pan on a flat plate. Gently, invert the cake on another plate so the front decorated part of the cake is facing upwards. Sprinkle powdered sugar over the cake. Slice and enjoy!

13. Blueberry and Almond Traybake

Low Calorie Cake with Almonds and Blueberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’10’, ’10 squares’]

This delicious and easy low calorie cake is under 200 calories per slice based on ten servings.

Ingredients

• 3 medium eggs
• 180 g (1 cup) Sukrin Gold (or other granulated sweetener)
• 200 g (1 ⅓ cups) finely grated potato (such as Maris Piper)
• 120 g (1 cup) almond flour (or ground almonds)
• 80 g (⅔ cup) plain / all purpose flour (or rice flour)
• 2 tsp baking powder
• 1 tsp vanilla extract
• ¼ tsp salt
• 200 g (1 ⅓ cups) blueberries (tossed in 1 tbsp flour)
• 4 tbsp flaked almonds
• 3 tbsp apricot jam
• 1 tbsp water

Instructions

1. Preheat the oven to 180C (350F) and line a 20cm/8in cake pan (round or square) with baking paper.
2. Peel and grate the potato really finely and then squeeze some of the moisture out. Set aside.
3. Beat the eggs and sweetener together for 3-4 minutes at maximum speed until pale and double in volume.
4. Stir in the grated potato until well combined.
5. Add the almond flour, flour, baking powder, vanilla and salt and beat until incorporated.
6. Fold in half the blueberries and pour the batter into the prepared tin.
7. Dot the remaining blueberries over the top, pushing them gently halfway into the batter. Sprinkle with the flaked almonds.
8. Bake for 30 minutes. Lift the cake out of the tin and transfer to a cooling rack.
9. Warm the jam and water in the microwave for 30 seconds and stir together. Carefully brush over the cake to glaze.
10. Slice and enjoy! Keep any leftovers in an airtight container and consume within a day.

14. Eggless Coffee Cake

Healthy Eggless Coffee Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’16’, ’16 slices’]

Moist, decadent, and topped with a delicious cinnamon streusel, this eggless coffee cake makes the perfect healthy treat! An lightened-up version of the classic is naturally vegan, gluten-free, and easy to prepare.

Ingredients

• 1/4 cup pecans (chopped)
• 1/4 cup oat flour (use gluten-free if needed*)
• 2 tablespoons brown sugar (light or dark )
• 2 tablespoons white sugar ((or substitute for more brown sugar)**)
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon powder
• 1 1/4 cup oat flour (use gluten-free if needed)
• 1/2 cup almond flour
• 1/2 cup brown sugar (light or dark )
• 2 teaspoon baking powder
• 1/2 cup almond milk (or other dairy/plant-based milk)
• 1/2 cup applesauce (unsweetened preferred)

Instructions

1. Preheat oven to 350F/180C.
2. Make streusel topping by combining all ingredients (pecans, oat flour, sugar and cinnamon powder). Set aside.
3. In a large mixing bowl, add in all dry ingredients. Stir until everything is well combined.
4. Add almond milk and applesauce into the bowl. Mix well until everything is well incorporated.
5. Pour the batter into a 8×8 square baking pan that have been greased or lined with parchment paper. Using a spatula, smooth out the edges. Sprinkle streusel evenly on top.
6. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the middle.
7. Let it cool for 10-15 minutes in the pan before slicing and serving.

15. Chocolate Peanut Butter Protein Cupcakes

Peanut Butter and Chocolate Protein Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT50M · Yield: [’12’, ’12 cupcakes’]

Rich and decadent chocolate protein cupcakes with peanut butter and protein frosting, made in ONE BOWL! Gluten-free & keto, only 1.5 net carbs a pop.

Ingredients

• 1/3 cup butter
• 3 1/2 tablespoons heavy whipping cream
• 3/4 cup cocoa powder
• 1/2 teaspoon vanilla extract
• 1/2 cup powdered sweetener
• 3 large eggs
• 6 tablespoons lupin flour
• 3 tablespoons protein powder
• 2 tablespoons golden flaxseed meal
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup black coffee
• 4 scoops protein powder
• 1/2 cup water
• 1/2 cup smooth peanut butter
• Liquid sweetener to taste ((I used 40 drops of monk fruit))

Instructions Protein cupcakes

1. In a large bowl, melt 1/3 cup butter and stir in 3 1/2 tablespoons heavy whipping cream.
2. Add 3/4 cup cocoa powder, 1/2 teaspoon vanilla extract and 1/2 cup powdered sweetener. Whisk until smooth.
3. Add 3 large eggs, one by one, mixing very well between each.
4. Sieve in the flours: 6 tablespoons lupin flour, 3 tablespoons protein powder and 2 tablespoons golden flaxseed meal, plus 1 teaspoon baking powder, and 1/4 teaspoon baking soda. Mix until the flours are well incorporated.
5. Add 1/2 cup black coffee, slowly, while whisking. Let the batter sit for a couple of minutes, and give it a last mix before filling the liners.
6. Pour the batter into 12 silicone cupcake liners or directly into the buttered holes of a muffin pan.
7. Take the tray into a preheated oven at 170 °C (340 °F) for 25 minutes, or until a toothpick comes out mostly clean.

Protein frosting

1. Add 1/2 cup water to 4 scoops protein powder, little by little, and mix until creamy and completely lump free
2. Add 1/2 cup smooth peanut butter and Liquid sweetener to taste, plus vanilla if using it.
3. Mix vigorously until it has a soft toffee-like consistency. Try it and adjust sweetener if necessary.
4. If it’s too hard to pipe, add more water. If it’s too soft to pipe, add more protein powder.

16. Birthday Cake Protein Waffles

Birthday Cake Protein Waffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT10M · Yield: [‘1’, ‘1 serving’]

Birthday cake protein waffles! 40 g of protein.I made the same waffles I normally make, except swapped cake batter extract for The almond extract.

Ingredients

• 1/2 cup egg whites
• 1 scoop vanilla protein powder ((2/3 cup))
• 1 tablespoon flour
• 1/2 teaspoon cake batter extract

Instructions

1. Whisk all ingredients together.
2. Pour onto waffle iron, well sprayed with nonstick cooking spray
3. Cook until done.

17. Carrot Cake Loaf

📋 Best Carrot Cake Loaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Yield: [’15’, ’15 slices’]

Best carrot cake loaf. With smooth cream cheese icing and a moist texture this delicious and easy to make recipe is just perfect to share!

Ingredients

• 200 g peeled and grated carrots
• 50 ml sunflower oil
• 2 medium sized eggs
• 100 g light soft brown sugar
• 225 g plain flour
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 3 tablespoon milk
• 200 g low fat cream cheese.
• 2 tbsp icing sugar
• Mixed Chopped Nuts (optional decoration*)

Instructions For The Cake: –

1. Pre-heat oven to 180C FAN / 350F / Gas Mark 4
2. Lightly grease a loaf tin. Cut out and line the base with a piece of greaseproof paper.
3. In a large mixing bowl, place the carrots, sunflower oil, eggs and sugar. Beat them together.
4. To the large mixing bowl stir in the flour, salt, cinnamon, baking powder, bicarbonate of soda and milk to create a batter.
5. Pour the batter into the loaf tin and bake in the centre of an oven for about 35-40 minutes. Check the cake is cooked by inserting a skewer into the centre. It should come out clean.
6. Once cooled, put the loaf tin on a wire rack to cool for about 10 minutes. Then turn out the cake, remove the piece of greaseproof paper from the bottom and allow to cool further.

For The Cream Cheese Topping: –

1. While the cake is cooling make the cream cheese topping. Sift the icing sugar into a bowl and stir in the cream cheese. Beat well together.
2. Once the cake has cooled completely, spread the topping all over the top using a palate knife and decorate with the chopped mixed nuts.
3. Keep the finished cake in an airtight container. Slice as required.

18. Greek Yogurt Cake

Low-Calorie Greek Yogurt Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: 24

This greek yogurt cake makes the perfect low-calorie dessert! A sugar-free yellow cake mix combined and some nonfat vanilla greek yogurt are the only ingredients you need for this simple and easy recipe.

Ingredients

• 1 box pillsbury sugar-free yellow cake mix
• 2 individual containers (5.3 oz each) nonfat vanilla greek yogurt
• 1 cup water

Instructions

1. Preheat: Set the oven to 325 degrees F
2. Mix Batter: In a medium-sized mixing bowl, add the cake mix, yogurt, and water. Mix on medium speed for 2-3 minutes or until no lumps remain.
3. Prepare Pan: Spray a 9×13″ pan with nonstick spray. Pour the batter into the pan and spread into an even layer.
4. Bake: Bake at 325 degrees for 34-38 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and Frost: Cool the cake completely before topping with cool whip or your frosting of choice.

19. French Apple Cake

Healthy Apple Cake (Low-Fat, Low-Sugar Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘8’]

This healthy apple cake is delicious and incredibly easy to make. And the extra bonus: a low-calorie, low-fat apple cake without butter, oil, or sugar.

Ingredients

• 3 apples (about 250 g/ 9 oz, Note 1)
• 3 eggs (large, at room temperature)
• ¾ cup xylitol (or granulated sugar 150 g/ 5.5 oz/)
• 1 teaspoon vanilla extract
• 1 ⅓ cup + 1 tablespoon all-purpose flour (170 g/ 6 oz)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• pinch of salt
• 2 teaspoons sugar
• ½ teaspoon cinnamon

Instructions

1. Preparations: Preheat the oven to 350°F/ 180°C. Grease and flour the springform.
2. Prepare apples: Peel and remove the cores. Cut the apples into small cubes. Set aside.3 apples
3. Wet ingredients: Beat the eggs and the sugar until light and fluffy, about 3 minutes. Mix in the vanilla extract.3 eggs + ¾ cup xylitol +1 teaspoon vanilla extract
4. Dry ingredients: In another bowl, mix the flour, baking powder, cinnamon, and salt. Carefully fold the flour into the egg mixture. Do not over-mix.1 ⅓ cup + 1 tablespoon all-purpose flour + 1 teaspoon baking powder + 1 teaspoon cinnamon + pinch of salt
5. Batter: Fold the chopped apples into the batter. Pour the batter into the prepared pan.
6. Topping: Mix the sugar and cinnamon and sprinkle this mixture over the batter in the pan.2 teaspoons sugar + ½ teaspoon cinnamon
7. Bake for 30-35 minutes or until golden. A toothpick inserted in the middle of the cake should come out clean.
8. Rest the cake for 10-15 minutes, take it out of the tin, and serve either warm or at room temperature (Note 2).

20. Chocolate Castella Cake

Chocolate Castella Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [’12’]

Chocolate castella cake is the dessert of your dreams. This fluffy cake has a fun jiggly aspect thanks to its light, airy texture. The chocolate flavor is delicate and it’s super moist. In other words, it has everything!

Ingredients

• 3/4 cup cake flour, sifted
• 1/4 cup cocoa powder
• 2/3 cup whole milk
• 2 ounces dark chocolate, chopped
• 1/2 teaspoon vanilla extract
• 1/4 cup neutral oil
• 6 large eggs, separated
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• Dark chocolate chips
• Cooking spray (like Pam)
• Boiling water

Instructions

1. Preheat oven to 325°F and start a pot of boiling water on the stove.
2. In a small bowl, mix flour and cocoa.
3. In another bowl, mix together the milk, dark chocolate, vanilla extract, and oil. Microwave in 30-second increments, stirring between each time, until smooth (the mixture will still be runny…this is normal).
4. Whisk 6 egg yolks into the chocolate mixture.
5. Then, add flour mixture to the chocolate and stir well.
6. Next, using either an electric hand mixer or a stand mixer with whisk attachment, whisk together egg whites and salt at medium speed until it becomes foamy.
7. At that point, add the sugar, turn up the speed to high, and whisk until soft peaks to make a meringue.
8. Add the meringue it to the chocolate batter, one-third at a time, gently folding it in until the color is uniform and there are no white streaks.
9. Prepare a 9 x 9 baking dish by spraying it with cooking spray, then lining the bottom and sides with parchment paper, then spraying the parchment paper with the cooking spray again. Make sure to leave “handles” of parchment sticking up the sides, as you’ll use these handles to lift the cake out of the pan after baking.
10. Pour the cake batter into the lined and greased 9 x 9 pan, using a spatula to level the top.
11. With the pan sitting on the counter, lightly drop it three times. This will break up any air bubbles.
12. At this point, prepare the bain-marie: Place the 9 x 9 baking dish into the roasting pan, then carefully pour the boiling water into the roasting pan until it reaches about 1″ up the sides of the baking dish. If you prefer, you can also place the baking dish in the roasting pan, then place everything in the oven, then add the boiling water.
13. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
14. Immediately lift the cake out of the pan using the “handles” of parchment paper.
15. Then, while the cake is still hot, drop some dark chocolate chips on top.
16. Let the cake cool for only a few minutes. Remove the parchment and wrap the hot cake tightly in plastic wrap (to seal in the moisture) and place in the refrigerator for several hours until cool.
17. To serve, cut into 1″ slices and enjoy with tea or coffee.

21. Chickpea Flour Cake

Chickpea Flour Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT28M · Total: PT40M · Yield: [’10’]

This chickpea flour cake is one of my favorite gluten-free dessert recipes. Add this nutritious cake to your list of must-try chickpea flour recipes.

Ingredients

• 1 1/2 cups chickpea flour ((spooned into the measuring cups—not scooped))
• 2 teaspoons baking powder
• 1/2 cup maple syrup
• 1/2 cup creamy almond butter ((or substitute any nut butter or seed butter you prefer))
• 1/3 cup cocoa powder
• 1 cup unsweetened milk of choice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Add 1 1/2 cups chickpea flour and 2 teaspoons baking powder to a mixing bowl, then mix well. Be sure to spoon the chickpea flour into the measuring cups—don’t scoop.
3. Add 1/2 cup maple syrup, 1/2 cup creamy almond butter, 1/3 cup cocoa powder, 1 cup unsweetened milk of choice, 1 teaspoon vanilla extract, and 1/4 teaspoon salt to a second mixing bowl, then use a whisk to mix well.
4. Transfer the chickpea flour and baking powder mixture into the bowl with the other ingredients, then whisk to combine.
5. Transfer the batter to a 9-inch baking pan lined with parchment paper.
6. Bake for 28 minutes or until a toothpick inserted into the centre of the cake comes out looking clean.
7. Let the cake cool to room temperature before removing from the pan and serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.