For Chocolate Cupcake (Makes 10 Cupcakes)
- 115 gr of Dark Sugar-Free Chocolate
- 15 gr of Butter
- 2 Large Eggs
- 50 gr of Brown Sugar, Stevia, or Sweetener of Choice
- 25 gr of Coconut Oil or Olive Oil or Oil or Choice
- 60 gr Oats Flour
- 30 gr of Cacao Powder
- 1 gr Salt
- 1 gr Baking Soda
- 2 gr Baking Powder
- Preheat oven at 170 C.
- 40 gr Water
- 100 gr White Sugar
- 20 gr of Gelatin Sheets
- 2 Egg Whites
- Stick Vanilla
For Crushed Biscuit Topping
For Those of you who don’t know, This is a S’more, a traditional campfire treat that is really popular in the United States. One of my personal favorite decadent Treats. This new twist to the recipe kind of came about when I had a special request for work; Someone requested a children’s bday cake that was healthy but yet appealing to kids…So, I made Healthy S’mores Cake and from what I heard, the kids loved it!
I decided to make a healthy Cupcake version just because cupcakes are way cuter and its easier for “portion control”…so here is my version of Healthy S’mores Cupcakes!
Here’s what to do:
- Melt the Chocolate and butter either in the microwave or in a double-broiler (bain-marie).
- In a bowl beat together the Sugar and Eggs until you get a light and fluffy mixture.
- Add the olive oil and beat until incorporated.
- Using a spatula, mix in the melted chocolate and butter. Once incorporated mix in the powders (oat flour, salt, cacao, baking soda and baking powder).
- Finally, mix in the greek yogurt.
- Serve the cupcake mix into your cupcake tins (fill up about 1/2 to 3/4 of the tin) and bake in hot oven for 20 mins approximately.
For the Marshmallows
- Place the water and sugar in a pot, stir it to incorporate and then place over medium-high heat and allow to boil without stirring at all. Allow this mix to come to 120 C.
- Meanwhile, place the gelatin sheets into really cold water until they soften ( 5-10 mins).
- Beat the egg whites until they form light, fluffy, solid white peaks.
- When the sugar and water reach 120 C, remove from heat and stir in the gelatin sheets until they dissolve and immediately pour the mix into the fluffy egg white peaks and beat constantly with an electric mixer until the mixture cools (about 4-5 mins).
- Place into an icing bag and either serve directly into cupcakes decorating them however you like, or make different shapes marshmallows on a sheet of baking paper covered with 1 tablespoon of shredded coconut.
- Allow for the marshmallows to set / dry (about 30 mins) before serving.
If you own a gas torch, brown your marshmallows a bit before serving and top with some crushed sugar-free biscuits, you can try my Healthy Sugar-Free Short Bread Cookie Recipe or any other sugar-free biscuit you like.
P.S: Not including the crushed biscuits topping, each of these cupcakes only yields to about 20g of Carbs and about 9g of Fats!! So enjoy it Guilt-Free!!
Hey, Hey, Hey!!
In Other news, this past months I made the decision of fulfilling my lifelong dream of becoming a Pastry Chef! So I have decided to go back to school and learn all there is to learn about food, baking, cooking! I am so excited I cannot describe it!!!!!
At the same Time I got to join into a Catering Team of Chefs, called Tip The Chef! Which means I actually get to cook for people!
For these reasons, even though school doesn’t start for another month, I have started baking a little more than usual!!
Today for breakfast, I decided to take:
- 2 Egg Whites
- 4-6 Tablespoons of Minced Meat
- Loads of veggies: Zucchini, Carrots, Celery, Sweet Peas, Onions, whatever you like!
- All I did is chop the vegetables and sautee them
- mix the veggies in with the minced meat (which was my leftovers from dinner the night before and you can see how I make it in my Zucchini Boats Recipe), then beat the egg whites and mix all the ingredients together.
- Add Salt and Pepper to Taste, and place in Muffin Tin or in a Muffin Making Machine (I got one last Christmass! hurray! ) and bake until the egg is completely set, about 10 mins or less!
- Little TIP: Fill out the muffin tins only about half way full, they will sort of “grow” as they bake…so better make them smaller and avoid a mess later!!
This is a protein-filled breakfast! I didn’t even use oil to make it! It’s as healthy as it gets!! I served it with some Avocado and YUM, YUM, YUM!!
Enjoy your Breakfast!!!
- 1/4 Cup of Brown Sugar (Feel Free to Substitute with the sweetener of your preference)
- 2/3 Cup of Oats Flour
- 1/3 Cup of Whole Wheat Flour
- 1 Tablespoon of Baking Powder
- 1 Tablespoon of Vanilla Extract
- 3 Egg Whites
- 1/4 Cup Of Milk 2% (or any of your preference)
- 1/2 Cup of Plain Greek Yogurt (I used 2%)
- 1/2- 1 Cup of Blueberries
Preheat Oven at 150 C
A couple of days ago I bought Fresh Blueberries, which is not really something I’ve found easily in the past, so of course my first instinct was to make Blueberry Bundt Cake….the weather called for it! (You can find the recipe in my previous post) Since I still had blueberries left over I decided to make a Clean, Fit Version of the Blueberry Bundt Cake!
I switched around the unhealthy fats and carbs and replaced them with all healthy ingredients! The result was a moist and DELICIOUSLY healthy Dessert I can feel guilt-free when eating!
Here’s how I did it:
- Make the Oat Flour if you cannot find it in the supermarket. Click here to see my post About Oats and see how I make it.
- Mix the powders in a small bowl: flours, vanilla and baking powder.
- In a separate bowl place the sugar and greek yogurt. Beat them together at high velocity until the sugar is dissolved.
- Add the flour mix, about 1/3 of it and mix it in with the rest of the mix; then add about 1/2 of the milk and mix it in. Repeat this step until all the flour and milk are mixed into the cake batter. Turn off the electric mixer and set the mix aside.
- In a separate bowl beat the egg whites until stiff (until soft snow-like peaks are formed). Using a spatula or a wooden spoon, mix in the egg whites to the cake batter, making delicate folding movements until completely mixed.
- Prepare your baking mould (spread butter and cover with flour). Add 1/3 of the cake batter to the mould and then 1/2 of your blueberries. Add 1/2 of the remaining batter and top it with the rest of your blueberries. Finally, pour the remaining batter to cover all the blueberries.
- Place in oven at 150 Degrees Celsius and bake for about 45 mins or until slightly browned and a toothpick can be inserted in it and come out clean.
- I topped it with 1 tablespoon of Confectioner’s Sugar for decoration!
I was pleasantly surprised with the result! The cake was not dry, on the contrary, it was pretty fluffy and soft! A perfect healthy sweet snack that is Low Carb, Low Fat but Full Taste!