Tag: sugar-free

Healthy Key Lime Cupcakes (gluten-free & refined sugar-free)

Healthy Key Lime Cupcakes (gluten-free & refined sugar-free)

Key Lime Cupcakes are light, fluffy cupcakes full of key lime flavor! These cakes are made with lime juice and zest, topped with a tangy sweet cream cheese lime frosting made gluten-free and refined sugar-free. Yum To make these delicious citrus infused cupcakes I used […]

Healthy Soft and Chewy Peanut Butter Chocolate Chip Cookies

Healthy Soft and Chewy Peanut Butter Chocolate Chip Cookies

Soft and chewy, chunks of dark chocolate and nutty peanut butter dough baked into a perfect milk loving cookie! These peanut butter chocolate chip cookies are my absolute favorite healthy cookie recipe and I think they are calling your name. If you love soft, chewy, […]

Healthy Double Chocolate Gluten-Free Scones with Pistachios

Healthy Double Chocolate Gluten-Free Scones with Pistachios

Chocolate gluten-free scones dipped in decadent chocolate and topped with lightly salted pistachios for a sweet and salty treat!

These deliciously simple gluten-free scones are made refined sugar-free for a crumbly, cakey, chocolatey breakfast! Loaded with crunch pistachios. SO YUMMY you won’t be able to have just one.

These scones are super simple to make. I just tossed all the ingredients into a food processor and blitz the ingredients together until a dough formed. Removed the dough and created a round mound. Cut the mound into triangles and baked. Easy peasy!


I realized I hadn’t posted a scone recipe in forever. I think it’s been years since I made gluten-free scones for the blog. If I had it my way I would be baking cookie dough all day. Like this cookie dough recipe here.

I couldn’t decided what flavor to make my scones so I defaulted to chocolate (duh) and added some pistachios for color and crunch. All good things; this flavor combo is a must try.

I did a lot of testing for these scones and I’ve come to the conclusion that butter is needed to make a perfect scone. But I know some of you don’t like to use butter in your recipes so I continued testing with different types of butter: vegan butter, ghee, light butter, olive oil butter. The good news is they all work! Yay!

Are you guys wondering yet why I have two different backgrounds for these scones? Well the answer isn’t as exciting as I would like it to be. I literally just wanted to see how the pink would contrast with the scones. Do you like it? It’s a nice little change from my traditional white wood background.

Healthy Double Chocolate Gluten-Free Scones with Pistachios

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Category: breakfast, brunch, snack

Cuisine: vegan option, gluten-free

Yield: 8

Serving Size: 1 scone

Calories per serving: 162

Fat per serving: 8g

Carbs per serving: 18g

Protein per serving: 5g

Sugar per serving: 0g

Healthy Double Chocolate Gluten-Free Scones with Pistachios

Double chocolate gluten-free scones dipped in decadent chocolate and topped with lightly salted pistachios for a sweet and salty treat!

Ingredients

  • 3/4 c gluten-free flour
  • 32g chocolate protein, vegan if necessary PEScience 30% code PBCHOCO
  • 3 tbsp unsweetened cocao powder
  • 4-5 tbsp cold almond milk
  • 3 tbsp cold vegan butter or butter of choice *see notes
  • 1 tsp vanilla extract
  • 2 packets stevia
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/4 c roasted & lightly salted pistachios
  • half of a sugar-free dark chocolate bar (50g)

Instructions

  1. Preheat oven to 350 F and prepare a baking sheet with parchment paper.
  2. Place the flour, protein, cocao powder, salt and baking powder into a food processor along with the cold butter and vanilla. Pulse 2 or 3 times until ingredients are incorporated. Add in 4 tablespoons of the cold milk and continue pulsing until a dough forms. If dough is too dry to come together add another tablespoon of milk. This will vary depending on the brand of protein. Add in the pistachios and pulse just until incorporated.
  3. Remove dough and shape into 1 large circular mound on the baking sheet. Cut the mound into 8 triangles. Separate triangles and reshape if needed. Bake for 9-12 minutes or until edges start to brown. Remove and let cool.
  4. Melt chocolate in a shallow microwave safe bowl. Dip the tops of each scone into the chocolate. Sprinkle with more pistachios if desired. Place in the fridge to chill until chocolate has set. Serve.

Notes

vegan butter, real butter, ghee, light butter, olive oil butter and frozen coconut oil all work in this recipe.

http://peanutbutterpluschocolate.com/healthy-double-chocolate-gluten-free-scones-with-pistachios/

 

Double Chocolate Healthy Cupcakes (gluten-free & sugar-free)

Double Chocolate Healthy Cupcakes (gluten-free & sugar-free)

Chocolate Healthy Cupcakes with Chocolate Frosting made gluten-free, sugar-free and high in protein! Double chocolate healthy cupcakes with chocolate frosting. Need I say more? Yes, I do because of SEO and all that blogger stuff that I actually don’t understand that much. My plugin keeps […]

Healthy Chocolate Chip Cookie Bars (gluten-free & refined sugar-free)!

Healthy Chocolate Chip Cookie Bars (gluten-free & refined sugar-free)!

The ultimate healthy chocolate chip cookie! These extremely dense cookie bars are made gluten-free and refined sugar-free as well has high in protein! A perfect afternoon or late night snack to dip in coffee, milk or crumble over ice cream! Oh my god, hi!!! I […]

Healthy Double Dark Chocolate Cake Donuts

Healthy Double Dark Chocolate Cake Donuts

 

The last ‘healthy donut’ recipe you will ever need! These double dark chocolate cake donuts are dense, sweet and oh so chocolatey!


 

When I first started to bake with protein powder, I tried every protein donut recipe I could find and every single one was dry and well, tasted a little like cardboard. Yuck! After years of trial and error donut sessions, I finally found my own recipe that works every single time!

 

For super fluffy and dense donuts, there’s a few things you always have to keep in mind.

  1. Never try and make a fat-free donut! This will always result in cardboard donuts–always! This doesn’t mean you have to have deep friend donuts loaded with butter and oil but using almond flour and whole eggs will do the trick. 😉
  2. Use an electric mixer or stand alone mixer (like a Kitchen Aid). I always beat the crap out of my eggs to get a little extra fluff factor in my desserts.
  3. Good quality protein is so important! I always use PEScience which comes in whey and vegan protein powders. Get 30% OFF all PEScience products by using code PBCHOCO at checkout.

 

 

The best part about these donuts are that they get better with age and by that I just mean a day or two in the fridge and these donuts taste amazing. Why not meal prep them?

 

When I was making these donuts I was just planning on loading them up with sprinkles but when I opened my cabinet I found some crushed peanuts and tossed them on too? And then I got to thinking and remembered that I still had cookie dough left over from last week’s recipe. So I chopped some up and rolled them into balls and tossed them on top as well. Patting myself on the back for that one.  You can find the cookie dough recipe link below.

Healthy Cookie Dough

 

Healthy Double Dark Chocolate Cake Donuts

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Category: dessert, snack, breakfast

Yield: 6 donuts

Serving Size: 1 Donut

Calories per serving: 165

Fat per serving: 5g

Carbs per serving: 19g

Protein per serving: 10g

Healthy Double Dark Chocolate Cake Donuts

The ultimate healthy chocolate donut recipe made high in protein, gluten-free and sugar-free!

Ingredients

    Donuts
  • 1/2 c oat flour
  • 1/4 c almond flour, finely ground
  • 1/4 c + 2 tbsp pumpkin puree
  • 1/4 c unsweetened almond milk
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp special dark unsweetened cocoa powder
  • 2 packets stevia
  • 32g chocolate protein powder (I used PEScience 30% off code PBCHOCO)
  • 1 egg, whole
  • 1 egg, white
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
    Dark Chocolate Glaze
  • 1/3 c sugar-free confectionary sweetener, I used Swerve
  • 16g chocolate protein powder
  • 1 tbsp unsweetened special dark cocoa powder
  • 3 tbsp unsweetened almond milk
    Toppings: sprinkles, crushed peanuts, mini chocolate chips, chocolate sprinkles

Instructions

  1. Preheat oven to 350F and prepare a standard size donut pan with non-stick spray, be generous.
  2. Place the egg, egg white, milk and pumpkin puree into a mixer and beat until light and fluffy. Add in the remaining ingredients and mix just until combined. You may need to stop and scrape the sides a couple of times.
  3. Place the batter into a large plastic zip-loc bag and cut the corner to create a piping bag. Pipe batter into each donut mold. Mine filled 6 molds exactly.
  4. Bake donuts for 9-10 minutes--don't over bake. Remove from oven and use a spatula or knife just to loosen the sides of the donuts from the pan.
  5. Let donuts cool completely before placing all glaze ingredients into a blender or food processor and blending until smooth. You may need to stop and scrape the bottom and sides a couple of times.
  6. Pour glaze into a shallow bowl and dip each donut into the glaze. Decorate with toppings and place in the freezer or fridge for 10 minutes or glaze to set before serving. Store in the refrigerator for up to 3 days.

Notes

Nutrition facts DO NOT include toppings.

http://peanutbutterpluschocolate.com/healthy-double-dark-chocolate-cake-donuts/


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