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These bars are gluten-free, dairy-free, refined sugar-free, with added collagen protein for hair, skin, nail, and joint health. They make your house smell amazing while baking, and they’re a perfect make-ahead breakfast option.

Try boosting them with any add-ins you like – spices (cinnamon, ginger, nutmeg, cardamom), ground flaxseed, brain octane/MCT oil, collagen, maca, etc.

Give them a try! They only take about 30 minutes from start to finish, including baking time!

Cinnamon Bun Collagen Breakfast Bars

Serves: 9 – 145 calories 7.5g F / 15g C / 5.5g P (4.8g sugar)

INGREDIENTS:

• 1 1/2 cups gluten-free quick oats (144g)
• 3 scoops collagen protein (30g – optional) (*edit: these are AMAZING using the Vanilla Caramel Collagen Keto Shake powder from AboutTime for some or all of the collagen – you can use code BAKETOBEFIT for 15% off at www.tryabouttime.com)
• 1/3 cup coconut sugar, or sweetener of choice to taste (50g)
• 1/4 tsp salt
• 1 tsp baking powder
• 1 tsp cinnamon
• Pinch of ginger, nutmeg, or any other spices you like
• 1/2 cup unsweetened almond milk (120ml)
• 1/4 cup avocado oil, melted coconut oil, or butter (56g)
• 1 egg
• 1 tsp vanilla extract

INSTRUCTIONS:

1. Preheat oven to 350 degrees F and line an 8×8 inch pan with parchment paper.
2. Add all dry ingredients to a large bowl and stir.
3. Add wet ingredients and whisk until combined.
4. Spread batter evenly into pan, and bake for 20-22 minutes or until slightly firm in the center.
5. Enjoy warm or cold! Pictured here topped with dairy-free coconut yogurt and cinnamon.
6. Try drizzling with melted coconut butter for a healthy icing, or serve warm with vanilla ice cream for an extra treat (it tastes like apple crisp without the apples!)

Tag me on Instagram and use #baketobefit if you try this recipe! Check out my five healthy dessert eBooks here for tons of dessert recipes that are healthy enough for breakfast 🙂 

Xo,

Sarah

These gluten-free fudge brownies are super indulgent, yet still free from refined sugar, wheat, gluten, and dairy. They will remind you of your favorite boxed brownie mix, and they’re just about as easy to make!

These brownies are a bit higher in calories (*although still much healthier than traditional brownies and perfect for a treat) than the recipes found in my eBook, The Healthy Brownie Cookbook. The brownie recipes in the book are very low in calories, high protein, low sugar, while still managing to have rich flavor and super fudgy texture. Check out the eBooks here for more information!

Dark Chocolate Fudge Brownies

Serves: 16 – 155 calories 9.5g F / 17g C / 2g P (7g sugar)

INGREDIENTS:

• 3/4 cup rice flour (120g)
• 1/4 cup starch (arrowroot, tapioca, potato, or corn starch) (32g)
• 1/2 cup cocoa powder (40g) (dutch-process or Hershey’s Special Dark is recommended)
• 3/4 cup coconut palm sugar, or granulated sweetener of choice (120g)
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted (112g) (you can also use ghee or butter)
• 2 eggs*
• 1 teaspoon vanilla extract (5ml)
• 1/4 cup chocolate chips (60g)

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. In a large bowl, combine all dry ingredients.
2. Add melted coconut oil, and stir until distributed throughout dry ingredients.
3. Add eggs and vanilla extract and stir until combined. Fold in chocolate chips.
4. Line an 8×8 inch square glass pan with parchment paper, and spread batter evenly into pan.
5. Bake for 18-20 minutes. Allow to cool completely before slicing and serving.
6. Enjoy!

Tip: hover cursor over the photo, or tap photo on mobile to pin this recipe to Pinterest!

*vegan option: try using 2 flax eggs (mix 1 T ground flax + 3 T warm water for each egg called for and let it sit for a few minutes to thicken – in this case it would be 2 T flax + 6 T water)

Post a photo on Instagram and use #baketobefit if you try this recipe!

Enjoy 🙂

Xo,

Sarah

If you’ve followed my blog for a while or made any recipes from my eCookbooks, you know that I always recommend Bob’s Red Mill flour – it’s my favorite gluten-free flour brand! Their gluten-free all-purpose flour is incredible for substituting 1 for 1 in any recipe that calls for regular wheat flour.

I was so excited when I found out Bob’s Red Mill came out with an all-purpose Paleo Baking Flour. Paleo = grain-free, so it’s naturally lower in carbs than regular flour. I came up with this UNREAL Paleo Chocolate Fudge Cake recipe using the new paleo flour.

This recipe is SO EASY. It takes just a few minutes and one bowl to mix all the ingredients together. Give it a try, and let me know what you think!

Paleo Chocolate Fudge Cake 

Serves: 12 – 105 calories 6g F / 12g C / 2g P per serving (5g sugar)

INGREDIENTS:

• 3/4 cup Bob’s Red Mill Paleo Baking Flour*
• 1/2 cup cocoa powder (40g)
• 1/2 cup stevia baking blend, or sweetener of choice**
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 cup coconut oil, melted (60g)
• 1/4 cup pure maple syrup (60ml)
• 1/2 cup mashed baked sweet potato (you may also use applesauce or mashed banana) (120g)
• 1 egg***

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. In a large bowl, combine all dry ingredients.
2. Add melted coconut oil, and stir until distributed throughout dry ingredients.
3. Add maple syrup, sweet potato, and egg, and stir until combined. Batter will be very thick and sticky.
4. Line an 8×8 inch square glass pan with parchment paper, and spread batter evenly into pan.
5. Bake for 17-20 minutes. Allow to cool completely before slicing and serving.
6. Enjoy immediately after cooling for a melt-in-your-mouth, lighter texture, or refrigerate for a few hours before serving for a denser, fudge-like texture (pictured). Either way, it’s amazing!
7. Frost with frosting of choice (pictured with Chocolate Buttercream Frosting and Cream Cheese Frosting filling from The Healthy Brownie Cookbook)
8. I made two double layer cakes (6 servings each) by cutting the 8×8 square into 4 pieces and layering two quarters on top of each other. This recipe can also be enjoyed in one layer, cut into squares!

Tip: hover cursor over any photo, or tap photos on mobile to pin this recipe to Pinterest!

*you may also try using Bob’s Red Mill 1 for 1 all-purpose gluten-free flour, gluten-free oat flour, almond flour, etc.

**coconut palm sugar, cane sugar, or any other granulated sweetener can be substituted, but this may affect the carb/sugar content.

***vegan option: try using a flax egg (mix 1 T ground flax with 3 T warm water and let it sit for a few minutes to thicken)

Post a photo on Instagram and use #baketobefit if you try this recipe!

Enjoy!

Xo,

Sarah

Thank you to Bob’s Red Mill for sponsoring this post. I am so lucky to work with brands I truly love and personally use!

Move over guac, salsa, and ranch… cheesecake cookie dough dip is here!

Bring this heavenly dessert dip to your next party, make it for Valentine’s Day, or simply enjoy anytime the cookie dough craving strikes. There is never a wrong time for cookie dough dip!

I enjoyed it dunkaroo style (who remembers dunkaroos?! hiii 90’s babies) with iwon organics protein chips in both the cinnamon french toast and sea salt flavors. iwon protein chips are vegan, gluten-free chips that are EVERYTHING a chip should be – flavorful, crunchy, satisfying – yet they pack 12g of plant-based protein per serving.

This dip is gluten-free, vegan-friendly, and has so many fun variations and possibilities!

Cheesecake Cookie Dough Dip 

Serves: 13 –  105 calories 7.5 F / 9 C / 2 P per serving

Serving size: 2 tablespoons (30g)

INGREDIENTS:

• 8oz. dairy-free cream cheese (or cream cheese of choice*) (227g)
• 1 tablespoon dairy-free butter or ghee (14g)
• 1/4 cup coconut palm sugar, or sweetener of choice to taste (48g)
• 1 teaspoon vanilla extract (5ml)
• 1/4 teaspoon salt
• 1/3 cup chocolate chips (86g)
• Optional add-ins/variations (not included in nutritional information): collagen protein powder**, nut butter, cocoa powder, a few tablespoons of gluten-free oat flour for more of a dough texture, white chocolate or peanut butter chips, sprinkles, etc

INSTRUCTIONS:

1. In a bowl with electric mixer, mix cream cheese and ghee/butter until combined.
2. Add coconut sugar, vanilla, and salt, and mix until very smooth. If adding protein powder or nut butter (optional add-ins), add those and mix again until smooth.
3. Fold in chocolate chips.
4. Spoon mixture into a serving bowl, and serve with iwon organics cinnamon french toast or sea salt protein chips! If a thicker texture is desired, refrigerate for an hour or two before serving.

Tip: hover cursor over any photo, or tap photos on mobile to pin this recipe to Pinterest!

*Nutritional information was calculated using a dairy-free almond milk based cream cheese. You may significantly reduce the fat/calories of this recipe by using a low-fat or fat-free cream cheese option if desired. Nutrition per serving using fat-free cream cheese: 75 calories 3 F / 9 C / 3 P

**I recommend collagen protein for this recipe because it does not change the taste or texture. The recipe will not be vegan if collagen is used, but I love collagen protein for hair, nail, and joint health! Using whey or vegan protein will change the taste and texture of this recipe, so I cannot guarantee the results if those are added.

Enjoy! Post a photo on Instagram and use #baketobefit if you try this recipe. Also, let me know what you think if you try iwon organics protein chips and crackers! You can order online on their site, or check out where to buy for where to find them in stores.

For tons more healthy dessert recipes, check out the eBooks available here.

Xo,

Sarah

Thank you to iwon organics for sponsoring this post. I only work with brands I truly love and personally use. This post does not contain any affiliate links. 

Everyone knows that gluten-free breads can be unenjoyable to say the least. Many people who need to follow a gluten-free diet give up on eating bread altogether due to the lack of good options.

Luckily Canyon Bakehouse (my favorite gluten-free bread company) is now widely available, so no one had to suffer with less-than-delicious bread! Their bread is soft, toasts wonderfully, and they even have bagels, hamburger buns, and other fun bread products.

See below for a delicious and creative way to enjoy bread again 🙂

This healthy Brownie Batter Frosting changes everything. It’s rich and chocolatey enough to satisfy the most intense cravings, all while being refined sugar-free and vegan. Topping it with edible, gluten-free cookie dough and a drizzle of organic peanut butter was the perfect combination for this delicious DESSERT TOAST!

Dessert Toast

Serves: 2 – 202 calories 7.5 F / 32 C / 5 P (includes bread + all toppings)

INGREDIENTS:

• 2 slices Canyon Bakehouse gluten-free bread (7-Grain pictured)
• 1 recipe Brownie Batter Frosting (recipe below)
• 10 Cookie Dough pieces (recipe below)
• 2 teaspoons peanut butter (10g)

INSTRUCTIONS:

1. Divide frosting evenly between pieces of bread and spread into an even layer.
2. Drizzle 1 teaspoon of peanut butter and place 5 cookie dough pieces on each slice of bread.
3. Toast in a toaster oven after adding toppings (recommended) for a melty, chocolatey treat. The frosting will not melt off, the cookie dough will cook slightly into half-baked cookies, SO GOOD!
4. Enjoy!

Brownie Batter Frosting

Serves: 2 – 40 calories 1 F / 7.5 C / 2.5 P per serving

INGREDIENTS:

• 2 tablespoons cocoa powder (10g)
• 2 tablespoons powdered peanut butter (12g)
• 2 stevia packets (or about 1.5 tablespoons sweetener of choice)
• 1 teaspoon pure maple syrup (5ml)
• 2 tablespoons unsweetened almond milk (30ml)

INSTRUCTIONS:

1. Mix cocoa, powdered peanut butter, and stevia in a small bowl.
2. Add maple syrup, then add almond milk slowly until a thick frosting texture is reached.

Cookie Dough Pieces 

Serves: 4 – 50 calories 2 F / 8 C / 0.5 P

INGREDIENTS:

• 2 tablespoons all purpose gluten-free flour (18g)
• 2 teaspoons coconut palm sugar or brown sugar (8g)
• 1 1/2 teaspoons coconut flour (4g)
• 1 stevia packet (or about 2 teaspoons extra coconut sugar)
• Pinch of salt
• 1/2 teaspoon coconut oil (2.5g)
• 1 tablespoon unsweetened almond milk (15ml)
• Splash of vanilla extract
• 1 tablespoon mini chocolate chips (15g)

INSTRUCTIONS:

1. Mix the first five ingredients in a small bowl.
2. Add coconut oil, almond milk, and vanilla.
3. Slowly add additional almond milk 1 teaspoon at a time if needed to reach a thick cookie dough texture.
4. Stir in chocolate chips.
5. Form into about 20 small balls.

Feel free to go here to get a $1 off coupon to try some Canyon bread! 🙂

Enjoy!

Xo,
Sarah

For tons more healthy dessert recipes, check out my four eBooks available here.

Thank you to Canyon Gluten-Free Bakehouse for sponsoring this post. I only work with brands I truly love and personally use. All opinions are my own.