The creaminess of these matcha cheesecake cups and the unique flavor profile of matcha is a match made in dessert heaven 🙂 This dessert is also protein rich and it provides 6 grams of protein.

What is matcha?

Matcha is a type of powdered green tea that originated in Japan. Matcha has been an integral part of Japanese tea ceremonies for centuries and has gained popularity worldwide for its unique flavor and numerous health benefits.

Matcha is known for its health benefits. It is rich in antioxidants, particularly catechins, which have been associated with various health benefits such as boosting metabolism, improving focus and concentration, and providing a calming effect due to the presence of the amino acid L-theanine. Matcha also contains vitamins, minerals, and fiber.

Ingredients needed for the matcha cheesecake cups

For the crust

• 3 sheets Graham crackers, 50g
• 1 ½ tablespoon Apple sauce

For the cheesecake

• 3.5 oz Reduced fat Cream Cheese, 100g, room temperature
• 7 oz Silken Tofu, 200g
• 3 – 3 ½ tablespoons Granulated sugar, 50-60g 
• 1 tablespoon lemon juice, 15ml
• 1 tablespoon Matcha powder, 6.5g
• 2 ½ teaspoons Hot water
• 1 ½ teaspoon Gelatin powder, 5g
• 3 tablespoons Hot water

For the topping

• ½ cups heavy whipping cream
• 1 tablespoon powdered sugar
• ½ teaspoons matcha powder

Instructions

1. Put the graham crackers in a ziplock bag and crush them to powder.
2. Add applesauce to the ziplock bag and mix well with the powdered graham cracker until moist. 
3. Put the graham cracker mixture on the bottom of 8oz glass cups and flatten. Rest the cups in the refrigerator until needed.
4. In a small cup, add matcha powder and hot water and mix until the matcha powder becomes a paste. Set it aside.

5. In a large bowl, mix soft cream cheese and granulated sugar and mix well.

6. Add silken tofu to the cream cheese mixture and mix until smooth, then add lemon juice and combine well.

7. In a small bowl, add gelatin powder and 3 tablespoons of hot water and mix until all gelatin dissolves.

8. Add a small amount of cream cheese mixture to the gelatin and mix well, then pour the gelatin mixture back into the cream cheese mixture. Combine well.

9. In the matcha paste, add a small amount of cream cheese mixture and mix it well. Once the matcha paste becomes runny, add the matcha mixture to the entire cream cheese mixture. Combine well.

10. Pour the matcha cream cheese mixture into the chilled glass cups. Chill the matcha cheesecake cups for at least an hour until it hardens.

11. For the topping, in a large bowl add heavy whipping cream and powdered sugar and whip until stiff peaks form.

12. Put the whipping cream in a piping bag and pipe it on top of each matcha cheesecake cup.

13. Dust with some matcha powder and enjoy!

If you like this matcha cheesecake cup recipe, you may also like:

• Japanese soufflé Cheesecake – Low-Calorie Version
• Cottage Cheesecake Cups with Oreo
• Keto Lemon Bar

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Matcha Cheesecake Cups Recipe

This matcha cheesecake cup recipe feature a smooth cream cheese filling, delicately infused with the essence of matcha.

Course Dessert

Cuisine American

Keyword Cheesecake, matcha

Prep Time 1 hour hour

Rest Time 1 hour hour

Total Time 2 hours hours

Servings 4 servings

Calories 223kcal

Equipment

• 1 Ziplock bag
• 4 8oz. glass cups
• 1 Small cup
• 2 Large bowl
• 1 Whisk
• 1 Spatula
• 1 Hand mixer/stand mixer
• 1 Piping bag
• 1 sifter

Ingredients

For the crust

• 3 sheets graham cracker 50g
• 1½ tablespoons unsweetened apple sauce

For the matcha cheesecake

• 3.5 oz. reduced fat Cream Cheese 100g, room temperature
• 7 oz. silken tofu 200g
• 3-3½ tablespoons granulated sugar 50-60g
• 1 tablespoon lemon juice 15ml
• 1 tablespoon matcha powder 6.5g
• 2½ teaspoons hot water for matcha powder
• 1½ teaspoons gelatin powder 5g
• 3 tablespoons hot water for gelatin

For the topping

• ½ cups heavy whipping cream
• 1 tablespoon powdered sugar
• ½ teaspoons matcha powder

Instructions

• Put the graham crackers in a ziplock bag and crush them to powder.
• Add applesauce to the ziplock bag and mix well with the powdered graham cracker until moist. 
• Put the graham cracker mixture on the bottom of 8oz glass cups and flatten. Rest the cups in the refrigerator until needed.
• In a small cup, add matcha powder and hot water and mix until the matcha powder becomes a paste. Set it aside.
• In a large bowl, mix soft cream cheese and granulated sugar and mix well.
• Add silken tofu to the cream cheese mixture and mix until smooth, then add lemon juice and combine well.
• In a small bowl, add gelatin powder and 3 tablespoons of hot water and mix until all gelatin dissolves.
• Add a small amount of cream cheese mixture to the gelatin and mix well, then pour the gelatin mixture back into the cream cheese mixture. Combine well.
• In the matcha paste, add a small amount of cream cheese mixture and mix it well. Once the matcha paste becomes runny, add the matcha mixture to the entire cream cheese mixture. Combine well.
• Pour the matcha cream cheese mixture into the chilled glass cups. Chill the matcha cheesecake cups for at least an hour until it hardens.
• For the topping, in a large bowl add heavy whipping cream and powdered sugar and whip until stiff peaks form.
• Put the whipping cream in a piping bag and pipe it on top of each matcha cheesecake cup.
• Dust with some matcha powder and enjoy!

The post Matcha Cheesecake Cups Recipe appeared first on Simply A Homebody.

I love love love cheesecake! In the past, I have made New York cheesecake, pumpkin cheesecake, Oreo cheesecake, and more. Japanese soufflé cheesecake is a bit unique compared to other kinds of cheesecake but I definitely recommend it if you are a cheesecake lover like me.

Japanese Soufflé Cheesecake vs Regular Cheesecake

The most significant difference between these two types of cheesecake is the texture. Regular cheesecake is dense and made with more cream cheese. Japanese soufflé cheesecake is fluffy and light and it has a texture closer to soft sponge cake. Another big difference is regular cheesecake comes with crust on the bottom, but Japanese soufflé cheesecake is usually crustless.

How many calories does cheesecake have?

There are many types of cheesecake but they are commonly high in calories. For example, The Cheesecake Factory’s original cheesecake is 830kcal with 51 grams of sugar per serving. Junior’s Original New York Cheesecake is 460 kcal with 24 grams of sugar per serving. In comparison, with this recipe, you can enjoy Japanese soufflé cheesecake with only 111kcal per serving, 2 grams of sugar, and you can even get 8 grams of protein!

Ingredients for the Japanese soufflé cheesecake

• ⅔ cups Softened Cream Cheese, 150g
• 3 eggs, Separated into whites and yolks
• 1 5.3oz Non-Fat Greek Yogurt, 150g
• 3 tablespoons Granulated Monk Fruit Sweetener, 36g
• 1 tablespoon All-Purpose Flour, 8g

Instructions

1.Place cake pan liners in the pan (I used a 9” x 5” loaf pan). Preheat the oven to 350ºF (180ºC) and start heating up some water for the water bath.

2. In a large bowl, mix softened cream cheese and the non-fat Greek yogurt.

3. Add the egg yolks with the cream cheese mixture and combine well. Then add all-purpose flour to the cream cheese mixture then mix well. Set it aside.

4. In a separate large bowl, beat the egg white until it gets frothy, and add monk fruit sweetener. Keep beating the egg white until it forms a stiff peak.

5. Gently whisk in ⅓ of the egg whites to the cream cheese mixture until well incorporated in the batter. Then add the mixture back into the egg whites. Gently fold in egg whites with a silicone spatula making sure not to compromise the airiness of the beaten whites.

6. Pour the batter into the prepared pan, then place the pan in a slightly larger baking tray.

7. Fill the baking tray with boiling water, reaching about 1” up the side of the cake pan.

8. Place the tray in the oven. Reduce the oven temperature to 320ºF (160ºC) and bake for 70 minutes. Then, reduce the oven temperature to 300ºF (150ºC) and bake for another 10 minutes or a skewer inserted comes out clean.

9. Turn off the oven and leave the oven door slightly ajar for 15-20 minutes with the cake inside. Then remove the pan from the oven. *If you take the cake out immediately, the sudden temperature change could cause the cake to collapse.

10. Gently remove the cake from the pan to cool to room temperature.

11. Slice and enjoy it at room temperature or place it in the fridge for 3-4 hours to enjoy chilled.

If you like this Japanese soufflé cheesecake recipe, you may also like:

• Cottage Cheesecake Cups with Oreo
• Keto Lemon Bar
• Matcha Mille Crepe Cake – Low-Calorie Version

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Japanese soufflé Cheesecake – Low Calorie Version

Japanese soufflé cheesecake is fluffy, creamy, and melts in your mouth. This is a low-carb and low-calorie version and it only contains 2 grams of sugar 🙂

Course Dessert

Cuisine Japanese

Keyword Cheesecake, soufflé cheesecake

Prep Time 45 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Cooling/Chilling 3 hours hours 20 minutes minutes

Total Time 5 hours hours 25 minutes minutes

Servings 6

Calories 111kcal

Equipment

• 1 Cake pan I used 9" x 5" loaf pan
• 2 Large bowls
• Cake pan liners
• 1 Silicone Spatula
• 1 Hand mixer/stand mixer
• 1 Whisk
• 1 Large baking tray for water bath

Ingredients

• ⅔ cups softened cream cheese 150g
• 3 large eggs separated into whites and yolks
• 1 5.3oz non-fat Greek yogurt 150g
• 3 tablespoons granulated monk fruit sweetener 36g
• 1 tablespoon all-purpose flour 8g

Instructions

• Place cake pan liners in the pan (I used a 9” x 5” loaf pan). Preheat the oven to 350ºF (180ºC) and start heating up some water for the water bath.
• In a large bowl, mix softened cream cheese and the non-fat Greek yogurt.
• Add the egg yolks with the cream cheese mixture and combine well. Then add all-purpose flour to the cream cheese mixture then mix well. Set it aside.
• In a separate large bowl, beat the egg white until it gets frothy, and add monk fruit sweetener. Keep beating the egg white until it forms a stiff peak.
• Gently whisk in ⅓ of the egg whites to the cream cheese mixture until well incorporated in the batter. Then add the mixture back into the egg whites. Gently fold in egg whites with a silicone spatula making sure not to compromise the airiness of the beaten whites.
• Pour the batter into the prepared pan, then place the pan in a slightly larger baking tray.
• Fill the baking tray with boiling water, reaching about 1” up the side of the cake pan.
• Place the tray in the oven. Reduce the oven temperature to 320ºF (160ºC) and bake for 70 minutes. Then, reduce the oven temperature to 300ºF (150ºC) and bake for another 10 minutes or a skewer inserted comes out clean.
• Turn off the oven and leave the oven door slightly ajar for 15-20 minutes with the cake inside. Then remove the pan from the oven. *If you take the cake out immediately, the sudden temperature change could cause the cake to collapse.
• Gently remove the cake from the pan to cool to room temperature.
• Slice and enjoy it at room temperature or place it in the fridge for 3-4 hours to enjoy chilled.

The post Japanese soufflé Cheesecake – Low Calorie Version appeared first on Simply A Homebody.

If you have a food processor or a blender, you are in luck! This cottage cheesecake can be prepared without any mixing bowls so the clean-up is a breeze.

Cream cheese vs cottage cheese

Cream cheese is usually used to make cheesecakes, but I substitute it with cottage cheese in this recipe. Cottage cheese is lower in calories and richer in protein than cream cheese ^[1]. The texture of cottage cheese is a little chunkier so it needs to be blended well until smooth while preparing cheesecakes.

Ingredients for the cottage Cheesecake

For the crust

• 12 Oreo Thins 
• ¼ cup Plain fat-free Greek Yogurt, 50g
• 3 Tablespoons PureProtein rich chocolate whey protein powder, 30g

For the cheesecake

• 2 cups fat-free cottage cheese, 16 oz
• ¼ cup fat-free Greek yogurt, 70g
• ¼ cup sugar, 50g
• ¼ cup LAKANTO monk fruit sweetener, 50g
• 1 scoop vanilla-flavor whey protein powder, 30g
• 2 eggs, large
• 1 teaspoon vanilla, 5ml
• 3 Oreo Thins for decoration

How to make cottage cheesecake

For the crust

1. Preheat oven to 350°F. (175°C).
2. Combine Oreo thins, fat-free Greek yogurt, and chocolate-flavored whey protein powder in a food processor. Line a 12-cup muffin pan with cupcake liners. Press the crust mixture into the bottom of the muffin pan; bake for 5-8 minutes until set. Remove from oven and cool to room temperature.

For the cheesecake

1. Reduce oven temperature to 325°F (160°C).
2. Put the cottage cheese in a food processor and blend until smooth. 
3. Add the rest of the cheesecake ingredients and keep blending until every ingredient is well combined.
4. Using a large spoon or ladle, scoop the cheesecake batter and pour it onto each crust.
5. Bang the muffin pan against the counter a few times to remove any air bubbles.
6. Roughly crush 3 Oreo Thins and sprinkle on top of each cheesecake cup.

7. Bake for 30 minutes, or until only a small area in the center of the cheesecake wobbles or jiggles in the pan.

8. Let cool at room temperature for 30 minutes, refrigerate for a minimum of 3 hours, and enjoy!

If you like these Oreo cottage cheesecake cups, you may also like:

• Mini Cream Puffs – 0 Carbs and 0 Sugar
• Healthy Baked Donut Recipe
• Brownie Bites – Packed with Protein

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Cottage Cheesecake Cups with Oreo

These Oreo cottage cheesecake cups are super easy to make, low-calorie, and packed with 11 grams of protein per cup. With fat-free Greek yogurt and fat-free cottage cheese, you can now treat yourself without feeling guilty.

Course Dessert

Cuisine American

Keyword Cheesecake, cottage cheese

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Resting 3 hours hours 30 minutes minutes

Total Time 4 hours hours 25 minutes minutes

Servings 12 cups

Calories 114kcal

Equipment

• 1 Food processor or blender optional
• 1 12-cup muffin pan
• 12 Cupcake liners
• 1 large spoon or ladle

Ingredients

For the crust

• 12 Oreo Thins
• ¼ cup Plain fat-free Greek yogurt 50g
• 3 tablespoons PureProtein rich chocolate whey protein powder 30g

For the cheesecake

• 2 cups Fat-Free cottage cheese 16oz
• ¼ cup Fat-Free Greek yogurt 70g
• ¼ cup sugar 50g
• ¼ cup LAKANTO monk fruit sweetener 50g
• 1 scoop vanilla-flavor whey protein powder 30g
• 2 eggs large
• 1 teaspoon vanilla extract 5ml

Instructions

For the crust

• Preheat oven to 350°F. (175°C).
• Combine Oreo thins, fat-free Greek yogurt, and chocolate-flavored whey protein powder in a food processor. Line a 12-cup muffin pan with cupcake liners. Press the crust mixture into the bottom of the muffin pan; bake for 5-8 minutes until set. Remove from oven and cool to room temperature.

For the cheesecake

• Reduce oven temperature to 325°F (160°C).
• Put the cottage cheese in a food processor and blend until smooth. 
• Add the rest of the cheesecake ingredients and keep blending until every ingredient is well combined.
• Using a large spoon or ladle, scoop the cheesecake batter and pour it onto each crust.
• Bang the muffin pan against the counter a few times to remove any air bubbles.
• Roughly crush 3 Oreo Thins and sprinkle on top of each cheesecake cup.
• Bake for 30 minutes, or until only a small area in the center of the cheesecake wobbles or jiggles in the pan.
• Let cool at room temperature for 30 minutes, refrigerate for a minimum of 3 hours, and enjoy!

The post Cottage Cheesecake Cups with Oreo appeared first on Simply A Homebody.

What is mille crepe cake?

A traditional mille crepe cake is made with layers of thin crepes and thin layers of pastry cream in between. The crepes are made with flour, butter, sugar, milk, and eggs.

What’s special about this matcha mille crepe cake?

This matcha mille crepe cake features layers of paper-thin matcha crepes with sweet vanilla pudding. It’s also dusted with a generous amount of matcha powder on top. 

This recipe is completely butter-free and sugar-free, and oat flour is the main ingredient of matcha crepes to add more nutrients.

Standard mille crepe cakes have 222 calories per serving on average^[1], but my low-calorie version is only 117 calories! 

Ingredients List

• Oat flour
• Large Eggs
• Water
• Kosher Salt
• Whey protein powder – vanilla flavor
• Macha Powder
• Jell-O sugar free fat free vanilla pudding mix
• Fat-free milk

Instructions

1. In a large bowl, whisk oat flour, matcha powder, kosher salt, and vanilla flavor protein powder. Mix in eggs.

2. Gradually add water and chill the batter in a refrigerator for at least an hour. *Initially the batter may look too watery but resting helps thicken it.

3. Lightly grease a 12-inch pan on medium heat. Pour the batter just enough to cover the bottom of the frying pan, about ⅓ cup for my pan. Tip the pan to cover the entire bottom surface. Cook until the edge of the crepe starts to lift on its own, then flip it and cook 30 seconds more. Let the sheet of crepe cool on parchment paper.

4. Lightly grease a 10-inch pan on medium heat. Pour the batter just enough to cover the bottom of the frying pan, about ¼ cup for my pan. Tip the pan to cover the entire bottom surface. Cook until the edge of the crepe starts to lift on its own, then flip it and cook 30 seconds more. Repeat until all of the crepe batter is used – you should have about 10 sheets of 10-inch crape. Let them cool on parchment paper.

5. Next, prepare Jello vanilla pudding following the instruction on the box. Rest the pudding in a refrigerator for at least 5 minutes until it thickens.

6. Spread a large sheet of plastic wrap, at least a few inches wider than the 12-inch crepe, on a working surface. Place the 12-inch crape on the plastic wrap, and spread vanilla pudding on top. Keep stacking the 10-inch crepes on top with vanilla pudding between each layer until all crepes are layered.

7. Wrap the entire crepe cake with plastic wrap all around by carefully folding the edges. Rest it in a refrigerator for at least 2 hours.

8. Open up the plastic wrap and flip the crepe cake on a large plate or a serving surface. Dust the top with some matcha powder and enjoy!

How to store this matcha mille crepe cake?

Store in an airtight cake container or covered tightly with plastic wrap on a plate in the fridge. The crepe cake stays fresh for up to 3 days.

If you like this low-calorie matcha mille crepe, you may also like:

• Blueberry Scone with Lemon Glaze – Low Calorie
• Keto Lemon Bar
• Mini Cream Puffs – 0 Carbs and 0 Sugar

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Matcha Mille Crepe Cake – Low-Calorie Version

This low-calorie matcha mille crepe cake looks fancy but it’s so easy to make. If you are a matcha fan and also calorie-conscious, this is a must-try!

Course Snack

Cuisine Japanese

Keyword crepe

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Resting time 3 hours hours

Servings 8 slices

Calories 117kcal

Equipment

• Large bowls
• 12-in frying pan
• 10-in frying pan
• Whisk
• Spatula
• Plastic wrap

Ingredients

For the crepe

• 1 cup oat flour 90g
• 3 eggs large
• 1½ cups water 350ml
• ¼ teaspoons Kosher salt 1.5g
• 1 scoop vanilla flavor whey protein powder 30g
• 2 tablespoons matcha powder 15g

For the pudding

• ½ packets 42 gram of Jell-O sugar-free fat-free vanilla pudding mix You can also use a whole container of 28g packet version. Follow the instructions on the box to prepare the pudding.
• 1½ cups fat-free milk 350ml

For the decoration

• 2 teaspoons matcha powder preferably ceremonial grade

Instructions

• In a large bowl, whisk oat flour, matcha powder, kosher salt, and vanilla flavor protein powder. Mix in eggs.
• Gradually add water and chill the batter in a refrigerator for at least an hour. *Initially the batter may look too watery but resting helps thicken it.
• Lightly grease a 12-inch pan on medium heat. Pour the batter just enough to cover the bottom of the frying pan, about ⅓ cup for my pan. Tip the pan to cover the entire bottom surface. Cook until the edge of the crepe starts to lift on its own, then flip it and cook 30 seconds more. Let the sheet of crepe cool on parchment paper.
• Lightly grease a 10-inch pan on medium heat. Pour the batter just enough to cover the bottom of the frying pan, about ¼ cup for my pan. Tip the pan to cover the entire bottom surface. Cook until the edge of the crepe starts to lift on its own, then flip it and cook 30 seconds more. Repeat until all of the crepe batter is used – you should have about 10 sheets of 10-inch crape. Let them cool on parchment paper.
• Next, prepare Jello vanilla pudding following the instruction on the box. Rest the pudding in a refrigerator for at least 5 minutes until it thickens.
• Spread a large sheet of plastic wrap, at least a few inches wider than the 12-inch crepe, on a working surface. Place the 12-inch crape on the plastic wrap, and spread vanilla pudding on top. Keep stacking the 10-inch crepes on top with vanilla pudding between each layer until all crepes are layered.
• Wrap the entire crepe cake with plastic wrap all around by carefully folding the edges. Rest it in a refrigerator for at least 2 hours.
• Open up the plastic wrap and flip the crepe cake on a large plate or a serving surface. Dust the top with some matcha powder and enjoy!

The post Matcha Mille Crepe Cake – Low-Calorie Version appeared first on Simply A Homebody.

Fall is finally here, and the seasonal change puts me in a mood for apples and holiday spices 🙂 To add fall flavor into my healthy snack options, I decided to make this low-calorie version of cinnamon apple bread.

What is special about this cinnamon apple bread recipe?

This recipe is completely sugar-free and butter-free! The sugar is replaced with monk fruit sweetener, which is natural and zero-calorie ^[1].

The butter is replaced with fat-free Greek yogurt to reduce calories and add extra protein.

A scoop of vanilla whey protein powder is also a part of this recipe to aid daily protein intake and you can get 8 grams of protein per serving.

How many calories are in this cinnamon apple bread?

By reducing fat in the ingredients, this cinnamon apple bread is 113 calories per slice. The recommended serving size is about a 1-inch thick slice, and the amount you can eat is pretty satisfying. Don’t you hate when you see food advertised as “low-calorie” and later find out the serving size is like 2 bites? No gimmick like that here!

Ingredients

• granulated monk fruit sweetener – zero-calorie natural sweetener
• ground cinnamon – contains large amounts of highly potent polyphenol antioxidants ^[2]
• maple syrup or molasses – natural sweetener
• eggs – 6 grams of protein and 5 grams of healthy fats each
• fat-free Greek yogurt – butter substitute, packed in nutrients such as calcium, protein, vitamin B12, and potassium
• fat-free milk – a rich source of high-quality protein, calcium, and phosphorus
• vanilla extract – enhances the flavor
• oat flour – finely ground oats, higher in protein, more soluble fiber, and lower in carbohydrates than regular flour
• vanilla-flavored whey protein powder – one of the best dietary sources of high-quality protein
• kosher salt – enhances the flavor of foods, no iodine
• baking powder – a leavening agent
• cored and finely diced Granny Smith apple – low calorie, fat free, cholesterol free, sodium free; contain fiber and vitamin C ^[3]

Instruction

1. Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9” x 4.5” loaf pan lightly with nonstick cooking spray. Line the long side of the pan with parchment paper and spray lightly with nonstick cooking spray again.

2. In a small bowl, mix granulated monk fruit sweetener, maple syrup (or molasses), and cinnamon until evenly combined. Set aside.

3. In a large bowl, beat the eggs and granulated monk fruit sweetener on medium speed until pale and creamy.

4. Add fat-free Greek yogurt, fat-free milk, and vanilla, then mix until evenly combined.

5. Add oat flour, vanilla flavored protein powder, salt, and baking powder and mix until fully combined.

6. Add the diced apples to the batter and fold with a rubber spatula until evenly incorporated.

7. Spoon about half of the batter into the prepared pan. Sprinkle about 2/3 of the cinnamon sweetener mixture on top of the batter. 

8. Spoon the remaining batter over top, followed by the remaining brown sugar-cinnamon mixture. Lightly cut through batter with a butter knife to swirl the cinnamon mixture.

9. Bake for about 50 minutes, until the bread is golden brown and a toothpick inserted into the center comes out clean. Let the bread cool completely before slicing for a few hours or overnight.

If you like this cinnamon apple bread, you may also like

• Earl Grey Pound Cake – Low-Calorie
• Blueberry Scone with Lemon Glaze – Low-Calorie
• Brownie Bites – Packed with Protein

Cinnamon Apple Bread – Low Calorie

This low-calorie cinnamon apple bread is moist, full of apple chunks, and perfect for fall. There is so much flavor from apples chunks and cinnamon that you wouldn’t believe this is sugar-free and butter-free! It also contains 8 grams of protein per serving.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 9 slices

Calories 113 kcal

Equipment

• Mixing Bowls
• 9" x 4.5" loaf pan
• Parchment paper

Ingredients

  

For the cinnamon swirl

• ½ cups granulated monk fruit sweetener 90g
• 1 teaspoon ground cinnamon
• ½ tablespoons maple syrup or molasses

For the bread

• 2 eggs large
• ½ cups granulated monk fruit sweetener 90g
• ½ cups fat-free Greek yogurt
• ½ cups fat-free milk
• 2 teaspoons vanilla extract
• 1¾ cups oat flour 180g, *See notes
• 1 scoop vanilla whey protein powder 30g
• ½ teaspoons kosher salt
• 1½ teaspoons baking powder
• 1 cup Granny Smith apple cored and finely diced, peel the apple if you prefer

Instructions

• Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9” x 4.5” loaf pan lightly with nonstick cooking spray. Line the long side of the pan with parchment paper and spray lightly with nonstick cooking spray again.
• In a small bowl, mix granulated monk fruit sweetener, maple syrup (or molasses), and cinnamon until evenly combined. Set aside.
• In a large bowl, beat the eggs and granulated monk fruit sweetener on medium speed until pale and creamy.
• Add fat-free Greek yogurt, fat-free milk, and vanilla, then mix until evenly combined.
• Add oat flour, vanilla flavored protein powder, salt, and baking powder and mix until fully combined.
• Add the diced apples to the batter and fold with a rubber spatula until evenly incorporated.
• Spoon about half of the batter into the prepared pan. Sprinkle about 2/3 of the cinnamon sweetener mixture on top of the batter. 
• Spoon the remaining batter over top, followed by the remaining brown sugar-cinnamon mixture. Lightly cut through batter with a butter knife to swirl the cinnamon mixture.
• Bake for about 50 minutes, until the bread is golden brown and a toothpick inserted into the center comes out clean. Let the bread cool completely before slicing for a few hours or overnight.

Notes

*Oat flour can be made at home! Just grind rolled oats in a blender or a food processor.

Keyword cinnamon apple bread

The post Cinnamon Apple Bread – Low-Calorie appeared first on Simply A Homebody.

When I was at a local grocery store, I found this interesting product in a refrigerator, Silk ULTRA. It is soy milk that contains 20 grams of protein per cup.

It tasted good on its own but I was also excited to try a new protein-rich recipe with this. So that’s how I decided to experiment with this matcha panna cotta.

What is panna cotta?

Panna cotta is one of the best-known Italian desserts. Panna cotta means “cooked cream” and is made of cream and sugar. ^[1] It comes in different versions and flavors and often tastes delicately sweet and has a smooth texture.

What is special about this matcha panna cotta recipe?

Usually, panna cotta is made with heavy cream. In this version, I used protein-rich soy milk instead and also added Greek yogurt for extra proteins. From this tasty dessert, you can get 9 grams of protein per serving!

Also, if you are used to the fruity versions of panna cotta, this matcha version can be a pleasant surprise. Matcha adds a unique, earthy flavor to the panna cotta, and it is a great alternative way of enjoying this dessert.

What is matcha and where can I buy it?

Matcha is a high-grade green tea ground into powdered form ^[2]. Matcha powder can be purchased online or locally at retailers like Walmart, Whole Foods, and Trader Joe’s.

Ingredients Used

• Powdered gelatin
• Silk soy milk ULTRA
• Fat-free Greek yogurt
• Matcha powder
• Granulated sugar
• Vanilla extract
• (Optional) Heavy whipping cream
• (Optional) Powdered sugar

How to make matcha panna cotta

Place gelatin in a small bowl and sprinkle water over gelatin. Stir and set aside.

In a large bowl, stir together Greek yogurt, matcha powder, and 1 cup of Silk soy milk ULTRA until smooth. Set aside.

In a medium saucepan, heat the remaining 1 cup of Silk soy milk ULTRA and sugar over medium heat until it begins to simmer and sugar is dissolved. Do not let it come to a boil.

Remove from heat and stir in gelatin mixture. Whisk until gelatin dissolves. 

Combine the yogurt mixture and the heated soy milk mixture together until creamy. Add vanilla extract and mix.

Pour the mixture into containers of your choice. Cover them and place in refrigerator for 4-5 hours or until set.

(Optional) Whip heavy whipping cream and powdered sugar and pipe it on top of the panna cotta. Dust each container with matcha powder.

If you like this matcha panna cotta recipe, you may also like:

• Healthy Baked Donut
• Egg and Cheese soufflé – Easy Recipe
• Brownie Bites – Packed with Protein

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Matcha Panna Cotta

This protein-rich matcha panna cotta is smooth, super easy to make, and packed with 9 grams of protein per serving. The matcha flavor goes well with creamy soy milk and tangy Greek yogurt. Enjoy with a little whipped cream and extra matcha powder!

Course Dessert

Cuisine Italian

Keyword panna cotta

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting 5 hours hours

Total Time 5 hours hours 30 minutes minutes

Servings 8

Calories 153kcal

Equipment

• Small bowl
• Large bowl
• medium saucepan
• glass containers / ramekins

Ingredients

For the matcha panna cotta

• 1 envelope Knox gelatin powder 8g
• 3 tablespoons water
• 2 cups Silk soy milk ULTRA 475ml
• 1 cup fat-free Greek yogurt 285g
• 1 tablespoon matcha powder
• ½ cup granulated sugar 100g
• 2 teaspoons vanilla extract

For the decoration (optional)

• ½ cup heavy whipping cream 120g
• 2-3 tablespoons powdered sugar
• some matcha powder

Instructions

For the matcha panna cotta

• Place gelatin in a small bowl and sprinkle water over gelatin. Stir and set aside.
• In a large bowl, stir together Greek yogurt, matcha powder, and 1 cup of Silk soy milk ULTRA until smooth. Set aside.
• In a medium saucepan, heat the remaining 1 cup of Silk soy milk ULTRA and sugar over medium heat until it begins to simmer and sugar is dissolved. Do not let it come to a boil.
• Remove from heat and stir in gelatin mixture. Whisk until gelatin dissolves. 
• Combine the yogurt mixture and the heated soy milk mixture together until creamy. Add vanilla extract and mix.
• Pour the mixture into containers of your choice. Cover them and place in refrigerator for 4-5 hours or until set.

For the decoration (optional)

• Whip heavy whipping cream and powdered sugar and pipe it on top of the panna cotta.
• Dust each container with matcha powder.

The post Matcha Panna Cotta appeared first on Simply A Homebody.

I love dessert with lemons! Especially lemon bars are so refreshing to enjoy. This is a keto and also low-calorie version in case someone is watching his/her diet.

These keto lemon bars are mainly made with almond flour, freshly squeezed lemon juice, and Greek yogurt. I knew we could eat butter on the keto diet, but I chose to omit it to make it lower in calories. If higher calories don’t bother you, feel free to swap unsweetened apple sauce for unsalted butter.

Ingredients

• Almond flour – This flour is high in protein, manganese, vitamin E, and monounsaturated fats, low in carbohydrates, and contains fiber
• Erythritol/monk fruit mixture – sugar substitute, 0 Calories, 0 Net Carbs, Gluten-free
• Kosher salt – enhances the flavor of foods, no iodine
• Unsweetened applesauce – butter substitute, rich in antioxidants and soluble fiber
• Egg – 6 grams of protein and 5 grams of healthy fats each
• Fat-free Greek yogurt – rich in calcium and protein
• Freshly squeezed lemon juice – rich in vitamin C
• Lemon zest – rich in Vitamin C, Vitamin A, beta carotene, folate, calcium, magnesium, and potassium
• Vanilla extract – enhances the flavor

How to make the keto lemon bar

Preheat an oven to 350°F (180°C) and line an 8″ x 8″ baking pan with parchment paper and grease with cooking spray.

In a large bowl, whisk together almond flour, erythritol+monk fruit mixture, salt, and unsweetened applesauce and stir to combine.

Press mixture into prepared pan in an even layer and bake until lightly golden for about 15 minutes. Set aside.

Combine eggs, fat-free Greek yogurt, lemon juice, lemon zest, and vanilla extract in another large bowl.

Add almond flour and erythritol+monk fruit mixture, and whisk to incorporate.

Pour filling over crust and bake until filling is set, 30-35 minutes.

Let cool to room temp, then refrigerate until set, about 2 hours. When ready to serve, cut into squares.

(Optional) Dust with powdered erythritol/monk fruit mixture or other keto-friendly sweeteners.

If you like this keto lemon bar recipe, you may also like:

• Blueberry Scone with Lemon Glaze – Low Calorie
• Mini Cream Puffs – 0 Carbs and 0 Sugar

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Keto Lemon Bar

This keto lemon bar is tangy, sweet, and super easy to make. This refreshing little treat has only 65 calories and 3 grams of carbs per serving.

Course Dessert

Cuisine Other

Keyword lemon bar

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Resting 2 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 16 squares

Calories 65kcal

Equipment

• 8"x8" baking pan
• Large bowls
• Parchment paper
• Lemon juicer

Ingredients

For the crust

• 2¼ cups almond flour 200g
• ⅛ cups erythritol/monk fruit mixture 30g
• ¼ teaspoons kosher salt
• ½ cups unsweetened applesauce 110g
• cooking spray

For the filling

• 4 eggs large
• ⅓ cups fat-free Greek yogurt 80g
• ½ cups freshly squeezed lemon juice 120 ml
• 2 teaspoons lemon zest
• ½ cups almond flour 50g
• 4 tablespoons erythritol/monk fruit mixture 60g
• 1 teaspoon vanilla extract

For the decoration

• powdered erythritol/monkfruit mixture optional

Instructions

For the crust

• Preheat an oven to 350°F (180°C) and line an 8″ x 8″ baking pan with parchment paper and grease with cooking spray.
• In a large bowl, whisk together almond flour, erythritol+monk fruit mixture, salt, and unsweetened applesauce and stir to combine.
• Press mixture into prepared pan in an even layer and bake until lightly golden for about 15 minutes. Set aside.
• In another large bowl, combine eggs, fat-free Greek yogurt, lemon juice, lemon zest, and vanilla extract.
• Add almond flour and erythritol+monk fruit mixture, and whisk to incorporate.
• Pour filling over crust and bake until filling is set, 30-35 minutes.
• Let cool to room temp, then refrigerate until set, about 2 hours. When ready to serve, cut into squares,
• (optional) Dust with powdered erythritol / monk fruit mixture or other keto-friendly sweeteners

The post Keto Lemon Bar appeared first on Simply A Homebody.

Chicken is one of the foods that contain lots of protein. Lifting heavy weights is now part of my workout regimen, my body requires more proteins than it used to. Chicken nuggets are a great way to eat chickens, but chicken nuggets from fast-food restaurants are not quite healthy… So I decided to make my own low-fat, low-calorie, and low-carb version of them.

• Chicken breasts
• Garlic cloves
• Silken tofu
• Egg
• Salt
• Corn starch
• Olive oil

In this recipe for healthy chicken nuggets, I decided to use a secret ingredient, TOFU! Tofu is another protein-packed food, and it prevents chicken nuggets to dry out. This idea was inspired by the Japanese chicken meatball, Tsukune.

Chicken meats tend to be bland but I used tons of garlic to add more flavor. My favorite dipping sauces to pair with are Southwestern Style Sweet & Spicy Mustard or honey mustard.

These chicken nuggets can also be used as chicken patties for sliders if you have some bread rolls at hand.

How to make ground chicken

You can purchase packaged ground chickens in a meat department, but they are a bit pricier than regular chicken breasts… Your butcher may refuse to grind chickens for you because of the sanitation situation. But don’t worry, you can easily make your own ground chicken at home!

Hand-chopping method

With a sharp knife or cleaver, cut the chicken breasts into small pieces (about 0.5 inches or smaller). Now gather the chicken pieces into a pile and keep chopping the chicken from left to right until reaching the texture of your liking. This is the method I used.

Food processor method

Cut the chicken breasts into small pieces (about 0.5 inches). Place the pieces into a food processor and grind them until reaching the texture of your liking.

How to make these healthy chicken nuggets

Prep: Place the silken tofu on a plate and microwave it for 30 seconds – 1 minute. Then pour out the excess water from the plate and set it aside.

In a large bowl, place the ground chicken, tofu, egg, salt, and corn starch. Mix them until everything is well combined.

Heat up a pan on medium heat. Once the pan is hot, add a tablespoon of oil.

Scoop about a tablespoon of ground chicken mixture with a spoon and place it on the pan. By using the back of the spoon or fingers, flatten the ground chicken mixture to about 0.5 inches thick. Continue placing more chicken patties until the pan is filled.

Slowly cook the chicken patties until they get golden marks on both sides. If you want to be sure if they are cooked through, stick a thermometer and check if the internal temperature is higher than 165°F.

Dip the chicken nuggets in your favorite dipping sauces and enjoy! You can also turn the nuggets into sliders if you have some bread rolls at hand:

If you like this healthy chicken nugget recipe, you may also like:

• Egg and Cheese soufflé – Easy Recipe
• Stuffed Bagel Bites – Healthier Version

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Healthy Chicken Nuggets

Check out the recipe for healthy chicken nuggets! These chicken nuggets are moist and packed with lots of protein! They are pan-fried without a lot of oil and have no breadcrumbs to hold grease. Enjoy by pairing them with your favorite dipping sauce or use them as chicken patties for sliders.

Course Appetizer

Cuisine Other

Keyword chicken nuggets

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 248kcal

Equipment

• Large bowl
• Large frying pan
• Thermometer (Optional)

Ingredients

• 2 large chicken breasts 900g
• 5 garlic cloves
• 1 package silken tofu 16oz
• 1 egg large
• 3 teaspoons kosher salt
• 6 tablespoons corn starch
• 2-3 tablespoons oliveoil to fry

Instructions

• Place the silken tofu on a plate and microwave it for 30 seconds – 1 minute. Then pour out the excess water from the plate and set it aside.
• In a large bowl, place the ground chicken, tofu, egg, salt, and corn starch. Mix them until everything is well combined.
• Heat up a pan on medium heat. Once the pan is hot, add a tablespoon of oil.
• Scoop about a tablespoon of ground chicken mixture with a spoon and place it on the pan. By using the back of the spoon or fingers, flatten the ground chicken mixture to about 0.5 inches thick. Continue placing more chicken patties until the pan is filled.
• Slowly cook the chicken patties until they get golden marks on both sides. If you want to be sure if they are cooked through, stick a thermometer and check if the internal temperature is higher than 165°F.

  Dip the chicken nuggets in your favorite dipping sauces and enjoy!

Notes

The serving size is 5 chicken nuggets, and this recipe will make about 40 chicken nuggets total.

The post Recipe for Healthy Chicken Nuggets appeared first on Simply A Homebody.

Who loves a good donut but watching calories? Some of those store-bought donuts have 190-300 calories^[1] and pack up to 34 grams of sugar^[2]… So here is the healthy baked donut recipe to help you make a healthier choice any day of the week!

Ingredients for This Baked Donut

• Oat flour – finely ground oatmeal, higher in protein, more soluble fiber, and lower in carbohydrates than regular flour
• Baking powder – a leavening agent
• Baking soda – a leavening agent
• Erythritol – low-calorie sweetener, 70% of the sweetness of regular white sugar
• Vanilla flavor whey protein powder – one of the best dietary sources of high-quality protein
• Fat-free milk – a rich source of high-quality protein, calcium, and phosphorus
• Fat-free Greek yogurt – butter substitute, packed in nutrients such as calcium, protein, vitamin B12, and potassium
• Egg – 6 grams of protein and 5 grams of healthy fats each
• Unsweetened applesauce – butter substitute, rich in antioxidants and soluble fiber
• Vanilla extract – enhances the flavor
• Sugar-free vanilla pudding mix – thickening agent for the frosting
• Sprinkles – tasty decorations 🙂
• Food coloring (Optional)

How to Make Healthy Baked Donut

For the donut

Preheat the oven to 350°F (177°C). Grease a donut pan. Set aside.

Whisk the oat flour, baking powder, baking soda, vanilla whey protein powder, and erythritol together in a medium bowl. Set aside.

Whisk the fat-free milk, fat-free Greek yogurt, unsweetened applesauce, egg, and vanilla extract together until fully combined. Pour the wet ingredients into the dry ingredients and stir until well combined.

Pour the batter into a large zip-lock bag. Cut a corner off the bottom of the bag and pipe the batter into each donut mold, filling 2/3 to 3/4 of the way full.

Bake for 9-10 minutes or until the edges are lightly browned. Allow the donuts to completely cool before glazing.

For the glaze

Combine sugar-free vanilla pudding mix and fat-free milk in a small bowl. Whisk until the glaze is smooth. Add fat-free Greek yogurt and food coloring into the mixture and mix until fully combined. 

Dunk each donut into the glaze. Transfer each donut to a wire rack over a baking sheet to catch the glaze drippings. Sprinkle with sprinkles.

How to Store This Baked Donut

Keep the donut in an air-tight container and it will last up to 3 – 4 days in the refrigerator. Or freeze the unglazed donuts in an air-tight container for up to 2 months. When you eat, thaw overnight in the refrigerator and warm up to your liking in the microwave.

If you like this healthy baked donut recipe, you may also like:

• Earl Grey Pound Cake – Low-Calorie
• Blueberry Scone with Lemon Glaze – Low Calorie
• Stuffed Bagel Bites – Healthier Version

Print

Healthy Baked Donut

These healthy baked donuts are fluffy, sweet, and perfect for breakfast or afternoon snacks. Each donut is only 108 calories and packed with 8 grams of protein!

Course Dessert

Cuisine American

Keyword Donut

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Resting time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 8 donuts

Calories 108kcal

Equipment

• Food processor or blender (if you are making your own oat flour)
• Donut pan
• Large bowl
• Small bowls
• Wire rack
• Large Ziplock bag (Optional)

Ingredients

For the donut

• 1⅓ cup oat flour 125g, Make your own oat flour by grounding oatmeal in a blender or food processor
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ⅓ cup erythritol 65g
• 1 scoop vanilla flavor whey protein powder of your choice 30g
• ¼ cup fat-free milk 60ml
• ¼ cup fat-free Greek yogurt 60g
• 1 egg large
• 2 tablespoons unsweetened applesauce
• 1 teaspoon vanilla extract

For the glaze

• ¼ package sugar-free vanilla pudding mix 7g
• ¼ cup fat-free milk 60ml
• ¼ cup fat-free Greek yogurt 60g
• 1 tablespoon sprinkles
• food coloring optional

Instructions

For the donut

• Preheat the oven to 350°F (177°C). Grease a donut pan. Set aside.
• Whisk the oat flour, baking powder, baking soda, vanilla whey protein powder, and erythritol together in a medium bowl. Set aside.
• Whisk the fat-free milk, fat-free Greek yogurt, unsweetened applesauce, egg, and vanilla extract together until fully combined. Pour the wet ingredients into the dry ingredients and stir until well combined.
• Pour the batter into a large zip-lock bag. Cut a corner off the bottom of the bag and pipe the batter into each donut mold, filling 2/3 to 3/4 of the way full.
• Bake for 9-10 minutes or until the edges are lightly browned. Allow the donuts to completely cool before glazing.

For the glaze

• Combine sugar-free vanilla pudding mix and fat-free milk in a small bowl. Whisk until the glaze is smooth. Add fat-free Greek yogurt and food coloring into the mixture and mix until fully combined. 
• Dunk each donut into the glaze. Transfer each donut to a wire rack over a baking sheet to catch the glaze drippings. Sprinkle with sprinkles.

Notes

To store, keep the donut in an air-tight container and it will last up to 3 – 4 days in the refrigerator. Or freeze the unglazed donuts in an air-tight container for up to 2 months. When you eat, thaw overnight in the refrigerator and warm up to your liking in the microwave.

^{Disclosure: SimplyAHomebody.com is reader-supported. When you buy through links on this site, I may earn a small affiliate commission at no additional cost to you. I only recommend products I would use myself. Learn more}

The post Healthy Baked Donut Recipe appeared first on Simply A Homebody.

Earl Grey is one of my favorite kinds of tea and I like to include them in my sweets from time to time. The regular pound cake is good, but the aroma of the earl grey makes this pound cake so much fancier.

With this low-calorie version of earl grey pound cake, you can now enjoy this fancy treat without worrying about calories 😉 No butter is used in this recipe, and that’s how I kept this cake low-calorie.

By using ingredients like Greek yogurt and unsweetened apple sauce as butter substitutes, this pound cake is packed with healthy nutrients as well.

Ingredients Used

• Earl grey tea leaves – coarsely ground but not powder
• Unsweetened apple sauce – butter substitute, rich in antioxidants and soluble fiber
• Erythritol – low-calorie sweetener, 70% of the sweetness of regular white sugar
• Baking powder – a leavening agent
• Kosher salt – enhances the flavor of foods, no iodine
• Eggs – 6 grams of protein and 5 grams of healthy fats each
• Egg yolk – rich in folate and vitamin B12
• Greek yogurt – butter substitute, packed in nutrients such as calcium, protein, vitamin B12, and potassium.
• Vanilla extract – enhances the flavor
• Oat flour – finely ground oatmeal, higher in protein, more soluble fiber, and lower in carbohydrates than regular flour
• Vanilla flavor whey protein powder – one of the best dietary sources of high-quality protein
• Some oil – for greasing the loaf pan

What tools are needed to make this earl grey pound cake?

• 9”x5” loaf pan
• Bowls
• Wire rack
• Blender or food processor (optional)

How to make this earl grey pound cake

For the earl grey tea leaves, use a blender or food processor to break up the large leaves and coarsely grind them into smaller pieces (not powder). If not, you can also put the leaves in a Ziploc bag and hit them with a rolling pin to break them into smaller pieces.

Place the oven rack in the lower-middle position. Preheat the oven to 350˚F (177˚C). Grease the loaf pan (9×5-inch) thoroughly with oil.

In a large mixing bowl, mix unsweetened applesauce, erythritol, baking powder, and kosher salt.

Add Greek yogurt and vanilla extract into the applesauce mixture.

In a separate bowl, combine oat flour, whey protein powder, and tea leaves.

Add the dry ingredients into the applesauce mixture and mix until everything is incorporated.

Transfer the batter to the prepared loaf pan and roughly smooth the top. Bang the loaf pan on the counter a couple of times to remove air pockets.

Bake in the oven until dark golden brown about 50 – 60 minutes. Transfer the pan to a wire rack and let it cool. To remove the pan, loosen the sides with a butter knife or offset spatula. Carefully invert the pound cake onto a wire rack. Turn the cake the right way up and cut a slice. Enjoy!

How to store

Wrap the cake tightly in plastic wrap and keep it at room temperature for up to one week or freeze for up to 3 months.

If you like this earl grey pound cake, you may also like:

• Stuffed Bagel Bites – Healthier Version
• Brownie Bites – Packed with Protein
• Blueberry Scone with Lemon Glaze – Low Calorie

_{Disclosure: SimplyAHomebody.com is reader-supported. When you buy through links on this site, I may earn a small affiliate commission at no additional cost to you. I only recommend products I would use myself. Learn more}

Print

Earl Grey Pound Cake – Low-Calorie

This earl grey pound cake is dense, moist, and so fragrant. If you love earl grey flavor, you’ll be in love! This guilt-free cake is only 96 calories and even contains 5 grams of protein per serving.

Course Dessert

Cuisine American

Keyword pound cake

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 9 1″ thick slices

Calories 96kcal

Equipment

• 9”x5” loaf pan
• Bowls
• Wire rack
• Blender or food processor (optional)

Ingredients

• 2 tablespoons loose earl grey tea leaves
• ¾ cups unsweetened apple sauce 190 grams
• 1 cup erythritol 250 grams
• ½ teaspoons baking powder
• ½ teaspoons kosher salt
• 3 eggs large
• 1 egg yolk large
• ½ cup Greek yogurt 150 grams
• 1 teaspoon vanilla extract
• 2 cups oat flour* 180 grams
• 1 scoop vanilla flavor whey protein powder 30 grams
• Some oil for greasing the pan

Instructions

• For the earl grey tea leaves, use a blender or food processor to break up the large leaves and coarsely grind them into smaller pieces (not powder). If not, you can also put the leaves in a Ziploc bag and hit them with a rolling pin to break them into smaller pieces.
• Place the oven rack in the lower-middle position. Preheat the oven to 350˚F (177˚C). Grease the loaf pan (9×5-inch) thoroughly with oil.
• In a large mixing bowl, mix unsweetened applesauce, erythritol, baking powder, and kosher salt.
• Add Greek yogurt and vanilla extract into the applesauce mixture.
• In a separate bowl, combine oat flour, whey protein powder, and tea leaves.
• Add the dry ingredients into the applesauce mixture and mix until everything is incorporated.
• Transfer the batter to the prepared loaf pan and roughly smooth the top. Bang the loaf pan on the counter a couple of times to remove air pockets.
• Bake in the oven until dark golden brown about 50 – 60 minutes. Transfer the pan to a wire rack and let it cool. To remove the pan, loosen the sides with a butter knife or offset spatula. Carefully invert the pound cake onto a wire rack. Turn the cake the right way up and cut a slice. Enjoy!

Notes

*No need to buy a bag of oat flour if you have oatmeal at hand. Just grind oatmeal in a blender or food processor until it turns into powder.

The post Earl Grey Pound Cake – Low-Calorie appeared first on Simply A Homebody.