Best Low-Fat baking recipe

Creamy cakes, tender muffins and crunchy cookies. Who doesn’t love pastries?

Everyone enjoys gorging on these sweet and savoury delights, all up till the moment you gain those extra pounds.

That’s right, folks, munching on too many of these sugary pleasures might just hit you back one day. That’s why we’ve made a list of recipes to help you stay fit without having to give up on your favourite delicacies.

I myself found picking low fat, sugar free recipes combined with HIIT workouts at home were an effective way to get in shape.

Here are the four of the best baking recipes you can try without gaining too much weight.

 

Sugar-free chocolate dates cake

 

Add 2 cups of dates (200grams) and a cup of milk into a bowl and soak it for 30 minutes. Pour the mixture into a blender and blend it into a sticky paste. Empty the paste into a bowl, add 1/2 cup of oil and 1/4 cup of yoghurt, and mix it well.

Now add 2 cups of wheat flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt and 2 tablespoons of cocoa powder. Now mix the combination into a smooth liquidy paste. Finally, add 1/2 cup of chopped walnuts and mix it well.

Now take a cake tin and place some butter paper at the bottom. Spread butter onto the paper and pour the cake mixture into the tin.

For the finishing touch, neatly spread some chopped walnuts and dates on the top of the mixture. Give the tin a good old tap against the table to let out any excess air, making it ready for the oven.

Off you go, chuck it in a preheated oven and bake it at 180 degrees Celsius for a good 40-45 minutes.

Now say ‘ah’ and take a bite of this delicious treat and enjoy!

 

Sugarfree Carrot Cake

 

Preheat an oven to 180 degrees Celsius or 350 degrees Fahrenheit. Now take a bowl and mix the following ingredients. 1/2 cup of white flour, 2 and 1/2 teaspoons of baking powder and 1 teaspoon of cinnamon. After mixing, set the bowl aside.

Break 2 eggs into a separate large bowl and beat them for a minute until they are creamy.

Add 1/2 cup of honey into the egg bowl and beat at high speed for about 3 minutes until they are well mixed. Add in 1/4 cup of extra virgin olive oil, 1/2 cup of unsweetened applesauce and 1 teaspoon of vanilla extract. Stir this mashup until they are fully combined.

Now bring back the flour mixture’s bowl, pour half of it into the egg bowl, and mix it well. Then add the remaining half and mix again. Fill the new mixture with 1 and 1/2 cups of grated carrots and 1/2 cup of cashew nuts. Stir and mix with a spoon until they are all combined into the final batter.

Now take a cake tin and grease the surface with olive oil. Pour the final batter into the tin and bake it in the oven for approximately half-hour.

While it bakes, let’s turn our attention to the yummy frosting.

Take a pan, fill it with 85grams of cream cheese, and beat it for about a minute until it’s soft. Add 1/4 cup of yoghurt and 1/2 teaspoon of vanilla extract. Continue to beat the mixture for two to three minutes until it is smooth. Stir in 2 tablespoons of stevia for some of that extra sweetness that we just cannot ignore.

Once everything is well mixed, chuck it in the freezer until the frosting is ready.

Back in the oven, the cake is probably baked by now, so let it cool down to room temperature. Once that’s done, cover the cake with the now ready frosting. For the finishing touch, you can decorate the surface of the cake with cashew nuts or whatever suits your taste.

And voila! Your sugar-free carrot cake is ready; enjoy!

 

Low carb lemon cake

 

As always, we start with an empty bowl. Add 79ml (1/3 cup) of maple syrup, crack in 3 eggs, 1 teaspoon of vanilla, the juice from 2 lemons and 1/4 cup of coconut oil. Whisk everything into a mixture. Now add 1 cup of almond flour, 1/4 cup of coconut flour, 1 teaspoon of baking powder and finally 1 lemon zest. Mix the combination until it is smooth and soft.

All we have to do now is pour the paste onto a pan and bake it for 45 minutes at 150 degrees Celcius. Once done, flip it out of the oven and let it cool down to room temperature.

For the finishing touch, just spread some coconut butter on the surface. And that’s it, folks! A simple recipe for a mouth-watering lemony delight!

Low-fat chocolate chip cookies

 

Start by preheating the oven to 190 degrees Celcius. Now, let’s take a medium mixing bowl and start off with our dry ingredients.

Add 1 cup of plain flour, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Now give it a good ol mix and make sure the salt and baking soda are thoroughly blended in. Then set the bowl aside for later.

Now let’s prepare our wet ingredients in a larger mixing bowl, shall we?

Add 2 tablespoons of coconut oil, crack in 1 egg, 1 teaspoon of vanilla extract, and 1/3 cup of sugar. Give it a good whisk until it’s all mixed in. Now pour the dry ingredients into the bowl and start mixing. Once the batter gets a little crispy, get your hands in there and finish it off into a nice doughy texture.

Next, add 1/2 cup of chocolate chips and add it to the batter. Fold the batter until the chips are evenly spread out.

Now, we’ll need a lined baking tray. Roll some of the batter into a ball and press it against the tray to make it flat. Do this repeatedly, and you should have enough for at least 20 cookies. Finally, slip it into your oven and bake it for about 10 minutes until they turn light brown. Once done, leave it to cool off for about 5 minutes, and it’s ready to be eaten.

Very simple, very effective, and very healthy! Go on, have a bite!

 

 

 

 

Post Author: Bradley

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