Ginger Almond Protein Cupcakes

(Click on the images for larger views.)

I swear I can make more than cupcakes!! :p My boyfriend finished the Cocoa-Nutty ones I made the other day, so I made him another batch. I have been looking for a way to incorporate the ginger chips I purchased from Trader Joe's a while ago into some baked goods. Here they are paired with almonds and ground ginger in a moist, seriously satisfying cupcake!

Dry ingredients:
-3/4 cup almond meal*
-1 & 1/2 scoop (45g) french vanilla micellar casein
-6 T granulated Splenda
-1/2 t baking powder
-1/2 t ground ginger
-1/2 t cinnamon
-1/4 & 1/8 t salt
-1.5 oz raw almonds
-1 oz dried, lightly sweetened ginger chips (like Trader Joe's)

Wet ingredients:
-3 room-temperature eggs
-6 T unsweetened vanilla Almond Breeze
-2 T apple butter
-1.5 t pure almond extract

1) Preheat oven to 375 degrees F.

2) Chop the nuts and spread them out on a baking sheet covered with parchment paper. Put them in the oven and take them out when they are golden and fragrant. Meanwhile, pulse the ginger chips through a food processor a couple of times; remove and set aside.



3) Put all the dry ingredients except for the nuts and ginger chips in the food processor and grind to a fine consistency.



4) Whisk the wet ingredients vigorously in a large bowl until combined and a bit frothy.



5) Whisk the dry ingredients with the wet ingredients until combined. Add the toasted, chopped nuts and ginger chips and mix.



6) Spray a 12 muffin pan with cooking spray or use cupcake liners. Fill each cup until it is 3/4 full.



7) Bake for 15 minutes, or until a toothpick inserted in the center of each cupcake comes out dry.



Each cupcake has
115 calories
7g fat
5g net carbs
1g fiber
7g protein

Cocoa-Nutty Protein Cupcakes

(Click on the images for larger views.)

These cupcakes are very moist, and they're filled with healthy fats. If you are a fan of Mounds, then try these!

Dry ingredients:
-1/2 cup almond flour
-1/4 cup coconut flour
-1 & 1/2 scoop (45g) chocolate micellar casein
-1/2 cup & 1 T granulated Splenda
-2 T unsweetened cocoa powder
-1 t baking powder
-1/4 & 1/8 t salt
-1.5 oz raw walnuts
-1.5 oz cacao nibs & macadamia nuts

Wet ingredients:
-3 large room-temperature eggs
-1/2 cup unsweetened vanilla Almond Breeze
-2 T unrefined, extra virgin coconut oil
-3/4 t vanilla extract
-3/4 t almond extract

1) Preheat oven to 375 degrees F.

2) Chop the walnuts and spread them out on a baking sheet covered with parchment paper. Put them in the oven and take them out when they are golden and fragrant.

3) Put all the dry ingredients except for the nuts and cacao nibs in a food processor and grind to a fine consistency.

4) Whisk all the wet ingredients except for the coconut oil vigorously in a large bowl until combined and a bit frothy.

5) Whisk the dry ingredient mixture with the wet ingredients until combined.

6) Coconut oil is a semi-solid when it is at room-temperature. Put it in a small, microwave-safe bowl and heat it for 30 seconds on medium-low. After the oil is a liquid, pour it into the bowl containing the batter. Whisk until combined, add the nuts and cacao nibs, and whisk until combined again.

7) Spray a 12 muffin pan with cooking spray or use cupcake liners. Fill each cup until it is 3/4 full.


8) Bake for 15 minutes, or until a toothpick inserted in the center of each cupcake comes out dry.

Per cupcake:
Calories: 157
Fat: 11g
Net carbs: 4g
Fiber: 4g
Protein: 8g

Revamped Strawberry Shortcake

(Click on the image for a larger view.)

I based this recipe on Eating Well's Healthy Strawberry Shortcake, but lessened the total calories per serving by 100 and the fat by 10g.

(1 serving)

Shortcake ingredients:
Dry:
-2 tbsp & 1 tsp all-purpose flour*, more for dusting
-1 tsp cornstarch*
-1 tbsp & 1 tsp whole wheat flour
-1 tsp granulated Splenda
-1/4 tsp baking powder

Wet:
-1 tsp Smart Balance original buttery spread
-1 tsp Trader Joe's goat creamy cheese (if there's no TJ's around you, opt for a reduced-fat or fat free cream cheese or Neufchatel)
-1 tsp unsweetened applesauce
-1 tsp Egg Beaters
-3/4 tsp low fat or fat free buttermilk

Strawberry topping ingredients:
-3 hulled, quartered strawberries
-1 tsp granulated Splenda

Creamy topping ingredients:
-2.5 tbsp fat free ricotta cheese
-1 tbsp fat free sour cream
-1 tbsp granulated Splenda

*If you have cake flour, use 2 tbsp and 2 tsp of that instead of using the all-purpose flour and cornstarch.

1) Preheat oven to 400 degrees Fahrenheit.

2) Put the dry ingredients in a food processor; process until it's fine.

3) Put the dry mixture into a small or medium-size bowl. Cut the Smart Balance buttery spread into quarters, and then add that to the bowl. Whisk until the butter is in little pieces.

4) Add the cream cheese; whisk with a fork until combined.

5) Add the applesauce; whisk with a fork until combined.

6) Make a well in the center and add the buttermilk and Egg Beaters; whisk with a fork until well-combined.

7) Knead the dough 2-3 times until it holds together; do not overdo it.

8) Dust the counter with the all-purpose flour. Roll the dough until it's 1/2'' thick. Cut it into two squares.

9) Put the squares on parchment paper and then onto a baking sheet. Bake for 18-20 minutes until golden brown and puffy.

10) While that's baking, hull the strawberries and quarter them. Put them in a microwave-safe bowl and mix in the Splenda. Mash a couple of times with a whisk, and heat the bowl in the microwave for 10 seconds. Remove from the microwave and mash some more with a whisk until the strawberry mixture becomes syrupy.

11) Put the ricotta and Splenda into a food processor, and process until smooth and free of lumps. Move the mixture into a small bowl and fold in sour cream. Add more Splenda to taste. Put the bowl in the freezer to chill for a little while.

12) Remove the shortcakes halves from the oven, and let them cool off. Put a little of the creamy topping on them and then top with the strawberry mixture.

13) Eat!

Calories: 219
Fat: 4g
Net carbs: 32g
Fiber: 3g
Protein: 10g

Seriously Nutty Protein Birthday Cupcakes for the Gym Rat in Your Life

My boyfriend (Hulk) is turning 24 on Monday. It took me 3 batches, but I finally concocted a delicious low carb, high protein cupcake recipe.

Dry ingredients:
-3/4 cup almond meal*
-1 & 1/2 scoop (45g) french vanilla micellar casein
-6 T granulated Splenda
-1/4 & 1/8 t salt
-1/4 & 1/8 t baking powder
-3/4 t cinnamon
-3 pinches nutmeg
-1.5 oz raw hazelnuts
-1.5 oz raw walnuts

Wet ingredients:
-3 room-temperature eggs
-6 T unsweetened vanilla Almond Breeze
-2 T apple butter
-3/4 t vanilla extract
-3/4 t almond extract

1) Preheat oven to 375 degrees F.

2) Chop the nuts and spread them out on a baking sheet covered with parchment paper. Put them in the oven and take them out when they are golden and fragrant.



3) Put all the dry ingredients except for the nuts in a food processor and grind to a fine consistency.

4) Whisk the wet ingredients vigorously in a large bowl until combined and a bit frothy.

5) Whisk the dry ingredients with the wet ingredients until combined. Add the toasted, chopped nuts and mix.

6) Spray a 12 muffin pan with cooking spray or use cupcake liners. Fill each cup until it is 3/4 full.




7) Bake for 15 minutes, or until a toothpick inserted in the center of each cupcake comes out dry.



Each cupcake has 169 calories, 12.5g fat, 3g net carbs, 2g fiber, and 10g protein

*Almond flour is finer than almond meal. If you use almond flour, reduce food processing time.

Frosting recipe to come! Covering casein's texture is a little tricky.