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Raspberry bars have always been one of my favorite bakery treats. Unfortunately, most are filled with refined flour and sugar, so they don’t make the healthiest choice for an everyday snack.

I love making healthier versions of my favorite treats and these raspberry bars are just as delicious as the ones I used to get at the bakery, except they are gluten-free, vegan, and refined sugar-free.

Raspberry Bars

SERVES: 16 – 130 calories 5 F / 20 C / 2 P per serving

INGREDIENTS:

1 cup gluten-free oat flour (112g)

1 cup gluten-free rolled oats (100g)

1/4 cup coconut palm sugar (or brown sugar) (48g)

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup non-hydrogenated palm shortening (you may substitute coconut oil, butter for non-vegan, or other solid fat source) (64g)

3 Tablespoons pure maple syrup or honey (45ml)

1 teaspoon vanilla extract (5ml)

3/4 cup raspberry jam (use homemade or sugar-free jam to make these 100% refined sugar-free) (180g)

DIRECTIONS:

Preheat oven to 350 F. Grease an 8×8 square glass pan with non-stick spray, or line with parchment paper.

Combine all dry ingredients in a large bowl and stir until combined. Add shortening and cut in with a fork or pastry cutter until a crumbly mixture forms. Add maple syrup and vanilla.  Press 3/4 of the dough evenly into the bottom of the pan. Spread with raspberry jam, and crumble remaining dough on top.

Bake for 25-30 minutes. Allow to cool before slicing into squares.

Enjoy! Post a photo on Instagram, tag me @sarahsfitfood and use #baketobefit if you try these.

Check out the other eBooks here for tons more healthy dessert recipes 🙂

Xo,

Sarah

YES! Healthy chocolate chip cake topped with a layer of fudgey brownie.

This cake contains only healthy, wholesome ingredients. It’s gluten-free, high in protein, refined sugar-free, egg-free, and can easily be made vegan.

Pictured: Frosted with whipped vanilla cream frosting and dark chocolate sauce from The Healthy Cake Cookbook, topped with an almond butter drizzle.

Double-Layer Chocolate Chip Brownie Cake

SERVES: 8 – 97 calories – 5 F/ 10 c / 4.5 P per serving

INGREDIENTS:

Chocolate Chip Cake Layer:

1/4 cup gluten-free oat flour (28g)

1 scoop vanilla whey protein powder (28g)

1/2 teaspoon baking soda

1/8 teaspoon salt

1 tablespoon coconut palm sugar (or granulated sweetener of choice) (12g)

1/4 cup unsweetened applesauce (60g)

1 tablespoon coconut oil, melted (14g)

1 tablespoon chocolate chips (14g)

Brownie Layer:

3 tablespoons gluten-free oat flour (21g)

2 tablespoons Dutch-process cocoa powder (10g)

1/4 teaspoon baking soda

pinch salt

2 tablespoons coconut palm sugar (or granulated sweetener of choice) (24g)

3 tablespoons applesauce (45g)

1 tablespoon coconut oil, melted (14g)

1 teaspoon chocolate chips (5g)

DIRECTIONS:

Preheat oven to 325 F. In two small bowls, combine ingredients for each layer separately. Grease an 8″x4″ loaf pan. Spread the chocolate chip cake layer evenly in the bottom of the pan. Next, spread the brownie batter evenly on top. Top with additional chocolate chips if desired. Bake for about 20 minutes or until slightly firm in the center. I recommend checking on it after 15 minutes to make sure it is not getting overdone, as all ovens cook differently. Allow to cool before slicing into 8 squares.

Enjoy! Post a photo on Instagram, tag me @sarahsfitfood and use #baketobefit if you try it!

Check out my other eBooks here for tons more healthy dessert recipes 🙂

Xo,

Sarah

 

 

What if I told you that you could eat this entire batch of cookies for only 260 calories – 8 grams of fat, 37 grams of carbs (8 grams fiber), and 11 grams of protein?

Consider this recipe a sneak peak into one of my most popular eBooks, The Healthy Cookie Cookbook. The cookbook contains tons of healthy cookie recipes, so you can always eat the entire batch with zero guilt!

These cookies would make the perfect healthy breakfast, afternoon snack, or guilt-free dessert. Plus, they are gluten-free, refined sugar-free, and vegan-friendly if you use vegan protein powder!

Iced Oatmeal Raisin Cookies

The whole batch (all 9 cookies): 260 calories – 8 F / 37 C / 11 P

INGREDIENTS:

2 tablespoons coconut flour (14g)

2 tablespoons gluten-free quick oats (14g)

1/4 scoop vanilla whey protein powder (7g)

1 teaspoon coconut palm sugar (4g)

2 stevia packets (or 1 1/2 tablespoons granulated sugar-free sweetener)

1/8 teaspoon baking soda

1/8 teaspoon salt

1/4 teaspoon cinnamon

2 tablespoons unsweetened applesauce (30g)

1 teaspoon coconut oil (5g)

1 tablespoon unsweetened almond milk (15ml)

1 1/2 tablespoons raisins

DIRECTIONS:

Preheat oven to 350 F. Mix dry ingredients in a small bowl (for vegan option: use vegan protein powder or omit). Add all wet ingredients except almond milk and stir to combine. Slowly add almond milk until you reach a thick cookie dough consistency. Add raisins. Form dough into 9 balls and flatten to desired thickness (they do not spread while baking). Bake on a parchment lined or greased baking sheet for 8-10 minutes, or until lightly golden brown on the edges. Allow to cool and drizzle with optional healthy icing (recipe below).

Healthy Icing (adds 35 calories – 3.5 F / 1.3 C / 0.3 P):

1 teaspoon coconut butter (5g)

1/2 packet stevia (optional)

Melt coconut butter, and stir in stevia if desired. Drizzle over cooled cookies. Enjoy!

If you make this recipe, share a photo on Instagram and use the hashtag #baketobefit so I can see your post!

Check out my other eBooks here for tons more healthy dessert recipes 🙂

Xo,

Sarah

Cheesecake that looks and tastes like traditional NY style cheesecake…but without all the fat, calories, and sugar.

A large serving of this high-protein, low-carb cheesecake is only 110 calories, 6g fat / 5g carbs / 10g protein. The recipe makes 9 servings total.

You can even further reduce the fat if you use fat-free cream cheese, but I prefer the flavor using reduced-fat or full-fat cream cheese.

Low-Carb Cheesecake 

SERVES: 9 – 110 calories 6 F / 5 C / 10 P per serving

INGREDIENTS:

8 oz. reduced fat cream cheese, room temperature (227g)

1 1/2 cups fat free Greek yogurt (350g)

1 1/2 scoops vanilla whey protein powder (42g)

1 egg

1 egg white

1/2 cup sugar-free sweetener

1 tablespoon pure maple syrup (15ml)

DIRECTIONS:

Preheat oven to 325 degrees F. Mix all ingredients either by hand, in a blender, or with an electric mixer. Pour into an 8×8 pan sprayed with cooking spray. Bake at 325 for 15 minutes, reduce the temperature to 200 and bake for 40 more minutes. Chill in the refrigerator for at least 4-6 hours before slicing and serving.

Top with toppings of choice, and enjoy! Pictured above topped with Whipped Vanilla Cream Frosting, Dark Chocolate Sauce, and Protein Cookie Dough from The Healthy Cake Cookbook, as well as a drizzle of almond butter.

Check out my other eBooks here for tons more healthy dessert recipes 🙂

Enjoy!

Xo,

Sarah

 

 

These chocolate chip cookie dough bites taste like authentic raw cookie dough, except they’re low calorie, low carb, and made with healthy ingredients so you can enjoy them guilt free 🙂

You can eat them on their own, cut into pieces and add to ice cream or yogurt, or use as a topping for any of the desserts in The Healthy Cake Cookbook, The Healthy Donut Cookbook, or The Healthy Brownie Cookbook!

The recipe makes five big balls of cookie dough for only 80 calories each – 4.5 F / 7 C / 4 P

Chocolate Chip Cookie Dough Bites

SERVES: 5 – 80 calories 4.5 F / 7 C / 4 P each

INGREDIENTS:

2 tablespoons coconut flour (14g)

1/2 scoop vanilla whey protein powder (14g)

2-3 stevia packets

1/8 tsp salt

1 tablespoon melted coconut butter (or nut butter of choice) (16g)

2 tablespoons Greek yogurt (30g)

1 teaspoon maple syrup (5ml)

1-2 tablespoons unsweetened almond milk or water (15-30ml)

2 tablespoons chocolate chips (30g)

DIRECTIONS:

Mix the dry ingredients with the wet ingredients, add chocolate chips, form into balls, and enjoy! Store in the refrigerator for freshness.

Check out my other eBooks here for tons more healthy dessert recipes 🙂

Xo,

Sarah