This refreshing strawberry gazpacho recipe blends ripe strawberries with fresh tomatoes, cucumbers, and red peppers for a fancy cold soup that’s packed with flavor!

Why you’ll love this strawberry gazpacho

• No oven or cooking required.
• The entire recipe takes under 10 minutes to make!
• Bursting with crisp garden vegetables, each spoonful tastes like summer in a bowl.
• High in fiber, no sugar added, and just 40 calories per cup. You will feel so light and healthy after eating, instead of tired and weighed down.
• It’s the perfect appetizer to serve at bridal parties, al fresco dinners, or Mother’s Day brunch. I recently prepared a batch for a baby shower and received multiple requests for the recipe. Guests appreciated a healthy option among the usual heavy party fare.

You may also like this Strawberry Sorbet

Step by step recipe video

What is strawberry gazpacho?

Tomato gazpacho is a popular Spanish cold soup from the region of Andalusia. It is typically made by chopping or blending raw vegetables such as tomatoes, cucumbers, bell peppers, and onions with vinegar and olive oil.

Traditionally, you will see gazpacho served in the Spring or hot summer months as a refreshing appetizer, tapa, or chilled side dish.

This sweet strawberry version of the classic adds a fresh fruit flourish to perfectly balance the savory qualities of the other ingredients.

It also makes a wonderful light meal, alongside sliced crusty bread, buttered sourdough toast, whole grain crackers, or Vegan Cornbread Muffins.

Key ingredients

Strawberries – You will need a pound of ripe, fresh strawberries. Hull the berries or remove stems before use. Frozen berries also work if fresh are not available.

Tomatoes – The best tomatoes for gazpacho include Roma, heirloom, beefsteak, or vine ripened red tomatoes. You want tomatoes that are large, juicy, and flavorful.

Cucumber – Persian or English cucumbers work well here due to their mind taste, thin skin, and few seeds. There is no need to peel the vegetable before blending it into the soup.

Bell pepper – I personally love red bell peppers. However, yellow, orange, or green bell peppers are fine as well. The recipe calls for one large pepper.

Red onion – Use one third cup of chopped red onion, which is about half of a small sized onion or a fourth of a larger one.

Garlic – I find it easier to simply buy jarred minced garlic at the store. If you are ambitious, feel free to peel and mince garlic cloves at home.

Vinegar – A tablespoon of vinegar nicely balances the natural sweetness in the strawberries. Try red wine vinegar, sherry vinegar, or balsamic vinegar. Or experiment with other flavored vinegars to find your favorite.

Olive oil (optional) – Extra virgin olive oil adds richness to the fruit gazpacho. For an oil free soup, you may omit this ingredient.

Salt + pepper – Add three fourths teaspoon of salt and a pinch of ground black pepper for depth of flavor.

Extras – Optional toppings include fresh mint or basil leaves, crispy croutons, and diced avocado. You can also stir in a chopped jalapeño, or a dash of cayenne for a spicy soup.

How to make the best strawberry gazpacho

1. Roughly chop the bell pepper, cucumber, red onion, and tomato, discarding the stems, pepper seeds, and onion outer peel.
2. Add these chopped vegetables to a large food processor or a blender, and pulse until finely chopped.
3. Cut the stems off of the strawberries, then add the berries to your food processor. Pulse again, until semi smooth or fully puréed, depending on your desired texture. The soup will appear lightly red or dark pink in color.
4. Stir in the minced garlic, vinegar, salt, black pepper, and optional oil by hand.
5. Chill in the refrigerator or freezer, then serve cold with garnishes of choice.

Strawberry soup serving suggestions

This raw strawberry gazpacho is best served chilled in bowls or glasses.

For a beautiful, Michelin restaurant level presentation, drizzle each serving with high quality olive oil or garnish with finely diced vegetables, goat cheese, sliced strawberries, sour cream, or fresh herbs.

Refrigerate leftovers in a covered container for up to four days. Or freeze the cold strawberry soup in an airtight container for up to three months. Thaw frozen soup before enjoying.

Health benefits of strawberry gazpacho

Hydration + electrolytes. Gazpacho is often called liquid salad, and for good reason. It is full of hydrating, water-rich vegetables and nutrition.

High Fiber. Just one cup of this cold tomato soup provides 14% of the RDA for fiber.

Low fat. The recipe is also low calorie, saturated fat free, and cholesterol free.

High in antioxidants. Tomatoes are a great source of heart healthy lycopene. And the strawberries, cucumbers, and other veggies add vitamin C, A, E, K, potassium, and folate.

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Strawberry Gazpacho

This easy strawberry gazpacho recipe is the perfect healthy cold soup for a hot summer night!

Course Soup

Cuisine Spanish

Keyword red peppers, strawberries, strawberry, tomato

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 5 cups

Calories 40kcal

Author Katie Higgins

Ingredients

• 1 lb strawberries (450g)
• 1 cucumber (290g)
• 1 bell pepper (220g)
• 1 large tomato (300g)
• 1/3 cup red onion (45g)
• 1 tbsp red wine vinegar or sherry vinegar (15g)
• 1 tsp minced garlic (5g)
• 3/4 tsp salt
• 1/8 tsp ground pepper or more to taste
• 1 tbsp olive oil (optional) (12g)

Instructions

• 1. To make the strawberry gazpacho, start by roughly chopping the bell pepper, cucumber, red onion, and tomato. Discard stems, pepper seeds, and onion outer peel.
• 2. Add the chopped vegetables to a food processor or blender. Pulse until finely chopped.
• 3. Remove stems from the strawberries, then add the berries to the food processor and blend again. Stop when semi smooth, or continue blending until fully puréed, depending on your desired texture.
• 4. Stir in the garlic, vinegar, salt, pepper, and optional oil with a spoon.
• 5. Chill in the refrigerator or freezer until the soup is cold. (If you used frozen strawberries, you can serve the recipe immediately.)
• 6. Portion into bowls or glasses, add optional garnishes of choice or a drizzle of olive oil, and serve chilled.
• 7. Refrigerate any leftovers in a covered container for up to four days, or freeze for up to three months.
• View Nutrition Facts

Video

Notes

Craving hot soup instead? Make this simple Cauliflower Soup.

 

Nutrition

Serving: 1cup | Calories: 40kcal | Carbohydrates: 7g | Protein: 1.5g | Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 300mg | Potassium: 209mg | Fiber: 4g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg

More strawberry recipes

Strawberry Mousse

Healthy Chocolate Strawberry Yogurt Clusters

Strawberry Oatmeal Bars

Vegan Strawberry Ice Cream

Strawberry Pie

Strawberry Crisp

Chocolate Covered Strawberries

Strawberry Bread

Strawberry Smoothie

The post Strawberry Gazpacho appeared first on Chocolate Covered Katie.

How to make the best light and creamy raspberry mousse at home, with just four ingredients!

Why you will love this raspberry mousse

• No gelatin, no condensed milk, and no heavy cream.
• Each spoonful features a rich cream flavor and smooth, airy texture.
• The naturally gluten free and eggless recipe can also be dairy free, low carb, and vegan.
• Easy to make in minutes, with just one bowl and minimal prep work required.
• The fancy presentation of this simple raspberry dessert will impress all of your dinner guests, and it’s a great way to use up fresh summer berries.

Also be sure to try this Healthy Chocolate Mousse

Step by step recipe video

Raspberry mousse ingredients

Raspberries – The fruit mousse recipe calls for 14 raspberries, or about half a cup. You may choose either fresh or frozen berries.

If you want to add extra raspberries, it will still turn out delicious but not nearly as thick.

Feel free to vary the recipe by exchanging some of the raspberries for blueberries, blackberries, sliced banana, or another similar sized berry or fruit. (Peach mousse, anyone?)

Cream cheese – You need a total of 16 ounces of cream cheese. For a vegan raspberry mousse, swap out dairy cream cheese for plant based cream cheese or drained coconut cream.

Yogurt – Four ounces of yogurt adds creaminess and a myriad of health benefits, including protein, calcium, and probiotics.

This ingredient can be plain or Greek yogurt or nondairy yogurt, and thicker yogurts work best. Alternatively, increase the cream cheese or coconut cream to 20 ounces and omit the yogurt.

Powdered sweetener – Add two cups classic powdered sugar or a sugar free substitute like erythritol or an allulose or monk fruit blend. Liquid sweeteners like pure maple syrup or honey are not recommended because they may yield a runny texture instead of a fluffy one.

Vanilla extract – Half a teaspoon of pure vanilla extract perfectly compliments the natural raspberry flavor. You can also substitute vanilla bean paste, or leave the vanilla extract out if using vanilla yogurt.

How to make the recipe

1. If using cream cheese, start by allowing it to come to room temperature.
2. Add the softened cream cheese, yogurt, powdered sugar, pure vanilla extract, and raspberries to a blender or food processor.
3. Blend until thick and smooth, stopping occasionally to scrape down the sides with a spoon or spatula as needed.
4. Transfer the berry mousse to bowls or cups. Refrigerate until chilled if time permits, because the recipe will thicken considerably as it sits.
5. Serve for brunch, afternoon tea, bridal showers, neighborhood potlucks, summer weddings, or just because!

Tips for best results

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Raspberry Mousse

This raspberry mousse recipe is sweet, soft, light, fluffy, and easy to make for a fancy dessert in under five minutes!

Course Dessert

Cuisine American

Keyword coconut, coconut milk, cream cheese, raspberry, yogurt

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 10 servings

Calories 130kcal

Author Katie Higgins

Ingredients

• 16 oz cream cheese or coconut cream (460g)
• 4 oz yogurt or additional cream cheese or coconut cream (120g)
• 2 cups powdered sugar or sugar free alternative (240g)
• 14 raspberries (65g)
• 1/2 tsp pure vanilla extract (optional)

Instructions

• 1. Allow cream cheese to come to room temperature. This will help with smoother blending.
• 2. Add softened cream cheese, yogurt, powdered sweetener, vanilla extract, and raspberries to a blender or food processor.
• 3. Process until completely smooth with a mousse texture, stopping as needed to scrape down the sides.
• 4. Transfer to bowls or cups, and refrigerate until cold. The recipe thickens considerably as it chills.
• 5. Serve the homemade raspberry mousse for brunch or dessert, and enjoy!
• View Nutrition Facts

Video

Notes

The recipe was adapted from my Strawberry Mousse and Lemon Mousse.

 

Nutrition

Serving: 1serving | Calories: 130kcal | Carbohydrates: 1.8g | Protein: 4.6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 84mg | Potassium: 79mg | Fiber: 0.8g | Sugar: 0.3g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg

More fruit desserts

Dole Whip Recipe

Blueberry Crisp

Healthy Apple Pie

Avocado Chocolate Mousse

Lemon Sorbet

Healthy Banana Bread

Strawberry Oatmeal Bars

Air Fryer Apples

Blueberry Protein Muffins

The post Raspberry Mousse appeared first on Chocolate Covered Katie.

This tofu cheesecake recipe is ultra smooth and velvety, with no eggs or dairy! Silken tofu replaces cream cheese in the delicious vegan dessert.

Why you’ll love this dairy free tofu cheesecake

• Easy to make from scratch, with just 5 ingredients.
• Its soft, creamy custard texture absolutely melts in your mouth.
• No vegan cream cheese, yet it tastes surprisingly similar to New York style cheesecake!
• And unlike many other baked tofu cheesecake recipes, this one does not require cornstarch, eggs, gelatin, cashews, or agar for thickening.
• It is one of the first plant based desserts I ever created, and I’ve spent close to two decades perfecting the recipe.

Readers also love this Protein Cheesecake

Step by step recipe video

Key ingredients

Tofu – Look for silken or soft tofu in the refrigerated section of your local grocery store or health food store. For the best texture, it is important not to substitute firm tofu. The recipe calls for a total of 32 ounces of unprocessed silken tofu, or about two standard size packages.

If you cannot find refrigerated tofu, an equal amount of Mori-Nu shelf stable silken firm tofu will give you the same smooth, mousse like texture.

Nut butter (or nut free alternative) – This ingredient adds incredible richness and thickens the dairy free cheesecake at the same time. My favorite options include unsalted cashew butter or nut free coconut butter.

And the beauty of the recipe is that it is so easy to customize simply by changing up this one ingredient. Try peanut butter, almond butter, Pistachio Butter, or Homemade Nutella!

Sweetener – You need just one third cup of sugar for the entire cheesecake. I like unrefined cane sugar, but traditional white sugar or granulated sugar free sweetener are also fine.

I have yet to try this recipe with pure maple syrup or honey so cannot vouch for those substitutions. If you experiment with a liquid sweetener, let me know how it turns out.

Vanilla extract – A teaspoon of pure vanilla extract enhances the sweet flavor of the plant based tofu cheesecake. Use pure vanilla extract, not imitation. Or substitute an equal measurement of vanilla bean paste instead.

Other ingredients – The salt is an important ingredient here that increases the cheesy taste. You can also add a tablespoon of fresh lemon juice for even more of a tangy finish.

Vegan tofu cheesecake crust options

You have many choices when it comes to cheesecake crust. Feel free to use my basic graham cracker crust below, or go with any homemade or store bought pie crust.

If you want a crustless cheesecake instead, simply bake the blended tofu mixture in a well greased pan with no crust.

The filling is also delicious as a no bake cheesecake mousse or pudding when served in small mason jars or fancy dessert dishes with a spoon.

Easy Graham Cracker Crust:

Pulse 12 whole graham crackers in a food processor, or finely crush in a large Ziploc bag.

Vegans should look for graham crackers without honey, and gluten free graham crackers will also work here.

Stir in 6 tablespoons of melted nondairy butter or coconut oil, then pulse again to form fine crumbles. Press firmly into the pie pan. No need to prebake this crust.

How to make the best tofu cheesecake

1. Begin by preheating the oven to 350° Fahrenheit or 176° Celsius.
2. Gather your cheesecake ingredients, as well as a standard nine inch springform or pie pan.
3. If making a crust, prepare it ahead of time, then set the springform pan aside while you make the silky tofu filling.
4. Drain the silken tofu. Add tofu, nut butter, salt, sweetener, and vanilla extract to a blender or food processor.
5. Blend the mixture on high, stopping every now and then to scrape down the sides, until thick and completely smooth.
6. Pour the cheesecake filling into your prepared crust (or directly into the pan if you prefer a crustless version).
7. Bake on the center rack of the preheated oven for thirty minutes. The tofu pie should look jiggly and underbaked when time is up.
8. Carefully remove from the oven, and let cool fully. Then refrigerate uncovered until chilled, during which time it will firm up considerably.
9. Add decorations or toppings if desired, such as sliced strawberries and bananas, or raspberries and chocolate ganache.
10. Slice and serve for snack or dessert. Refrigerate leftovers in a covered container for up to five days, or freeze for up to three months. Thaw frozen cheesecake before enjoying.

Frequently asked questions

The recipe was adapted from my Vegan Coconut Pie and Greek Yogurt Cheesecake.

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Tofu Cheesecake

This is the best tofu cheesecake recipe you will find, with a silken vegan custard filling and no cream cheese required!

Course Dessert

Cuisine Chinese

Keyword cheesecake, dairy free, tofu

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 10 slices

Calories 120kcal

Author Katie Higgins

Ingredients

• 32 oz soft tofu (2 lb)
• 2/3 cup unsalted cashew butter or almond butter or coconut butter (160g)
• 1/3 cup sugar or granulated sugar free sweetener (60g)
• 1 tsp pure vanilla extract (5g)
• 3/4 tsp salt
• 1 tbsp lemon juice (optional) (15g)
• 1 9 inch pie crust of choice (see options above)

Instructions

• Drain off any liquid from the tofu. 9 inch springform or pie pan. blend ingredients, bake 30 min, let cool, refrigerate until firm.
• View Nutrition Facts

Video

Notes

Want a soy free version? Make this Vegan Cheesecake or Chocolate Cheesecake.

 

Nutrition

Serving: 1slice | Calories: 120kcal | Carbohydrates: 4g | Protein: 10.8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 180mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin A: 12IU | Calcium: 150mg | Iron: 1mg

More healthy tofu recipes

Vegan Chocolate Pie

Tofu Scramble

Vegan Breakfast Burritos

Protein Pudding

Vegan Stuffed Shells

Vanilla Protein Frosty

Vegan Quiche

Vegan Chili

The post Tofu Cheesecake appeared first on Chocolate Covered Katie.

Featuring fresh orange juice and sweet orange zest, this classic orange bread recipe is packed with bright citrus flavor!

What makes this the best orange bread?

• Juicy orange sweetness bursts through each delicious bite.
• You will love its soft, tender crumb and irresistibly moist and fluffy texture.
• An easy, one bowl quick bread recipe with no yeast or stand mixer required.
• High in vitamin c and iron, low in fat and sodium, with under 150 calories per slice.
• The frosted orange loaf is a great gift for friends or family and tastes like orange cake!
• It’s an absolutely wonderful healthy breakfast, weekend brunch, or light dessert.

Also try this homemade Strawberry Bread

Step by step recipe video

Orange loaf ingredients

Orange juice – A cup of orange juice gives this recipe its delightful orange flavor. Choose natural fresh squeezed orange juice (with or without pulp) for the most vibrant, best results. Prepared frozen orange juice from concentrate can be used in a pinch.

Flour – The quick loaf works with all purpose white flour, whole grain spelt flour, or all purpose gluten free flour. Whole wheat flour and oat flour produce a dense bread. Avoid coconut flour at all costs, as it yields a dry and crumbly texture.

If you would like to substitute almond flour, I recommend this Keto Lemon Bread recipe instead. (Simply swap out the lemon juice and zest in the recipe for orange.)

Sugar – Go with your favorite granulated sweetener. Options that work well include traditional white sugar, unrefined turbinado or coconut sugar, date sugar, or sugar free xylitol or a granular monk fruit blend.

Orange zest – The recipe calls for a tablespoon of orange zest, or the amount from about two standard size oranges.

Vanilla extract – Look for pure vanilla extract at the grocery store. The warming vanilla flavor compliments the summer sweetness of the oranges nicely.

Oil – I love coconut oil here, because it adds a slight tropical flair. You can use butter or vegetable oil as well. And while I personally prefer the version with fat, multiple readers have substituted applesauce or mashed banana for the oil and loved the results. So it is up to you!

Optional egg or flax – Add one egg, or one prepared flax egg if you want a egg free and vegan loaf. Or omit the egg entirely and increase the orange juice by three tablespoons.

Other ingredients – You will also need baking powder, salt, and baking soda. Before measuring, make sure these ingredients are not expired.

Use up leftover oranges in an Orange Smoothie

Katie’s baking tips and tricks

Include the orange zest. It may seem like a small amount, but the zest is an important ingredient that heightens the orangey flavor profile and should not be omitted.

After zesting the peel, do not waste your oranges. You should be able to get around a fourth cup of fresh juice per orange, and this juice can be used in the recipe as well.

If using coconut oil, ensure other ingredients are not cold. The oil will harden if it meets cold orange juice, so allow your juice to come to room temperature before mixing all of the liquid ingredients together.

Go with the correct pan size. I tested this orange quick bread in a 9×5 inch loaf pan. Baking in a pan that is too small may cause your loaf to require more cooking time or sink in the middle. Similarly, using a pan too large may result in a flat or tough, overcooked loaf.

Add Cranberries. One of my favorite variations is adding fresh cranberries. For a delightfully cozy cranberry loaf, just follow this recipe: Cranberry Orange Bread.

Add a basic glaze. The orange dessert is tasty on its own or spread with butter or cream cheese. But glazing the recipe takes it over the top in cakey deliciousness. Try a super simple icing of 1/4 cup powdered sugar mixed with 1 teaspoon orange juice. Or frost the bread with any store bought or homemade cream cheese frosting.

How to make orange cake bread

1. Begin by greasing a 9×5 inch loaf pan and optionally lining the bottom of the pan with parchment paper for easiest loaf removal after baking. Set this pan aside.
2. Preheat the oven to 350° Fahrenheit or 176° Celsius.
3. Add the flour, sugar, baking powder, salt, and baking soda to a large mixing bowl. Stir well to evenly incorporate these ingredients.
4. Now stir in the orange juice, orange zest, oil or butter, egg or flax egg, and pure vanilla extract until the batter is just evenly mixed. Do not overbeat.
5. Use a large spoon or spatula to smooth the quick bread batter into the prepared loaf pan.
6. Bake on the center rack of the oven for forty minutes, or until the bread has risen and is lightly golden in color. A toothpick inserted into the center should come out mostly clean.
7. Carefully remove the hot baking pan from the oven and let it cool completely.
8. Then go around the sides of the orange bread with a knife and invert it onto a serving plate. (Alternatively, you can cut slices directly from the pan.)
9. Enjoy right away, or loosely cover the loaf and let sit on the counter overnight. If you have patience, both the taste and texture are even better the next day!
10. Refrigerate any leftovers lasting more than one day, or slice and freeze in an airtight covered container for optimal freshness. Thaw frozen quick bread before serving.

The recipe was adapted from this Vegan Lemon Loaf and Blueberry Bread.

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Orange Bread

With fresh orange juice and zest, this classic orange bread recipe is bursting with citrus flavor and tastes like frosted orange cake!

Course Breakfast, Dessert

Cuisine American

Keyword bread, orange

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 12 slices

Calories 140kcal

Author Katie Higgins

Ingredients

• 2 cups flour (240g) (or see keto option included above)
• 3/4 cup sugar (150g)
• 2 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1 cup orange juice (240g)
• 3 tbsp oil or butter (36g)
• 2 tsp pure vanilla extract (10g)
• 1 tbsp orange zest (zest of 2 small oranges)
• 1 egg or flax egg (or 3 tbsp additional orange juice)

Instructions

• *The recipe works well with spelt flour, all purpose white flour, or all purpose gluten free flour.
• 1. Grease a 9×5 inch loaf pan and optionally line the bottom of the pan with parchment paper.
• 2. Preheat oven to 350° Fahrenheit (176° Celsius).
• 3. Stir flour, sugar, baking powder, salt, and baking soda in a large bowl until evenly incorporated.
• 4. Stir in the orange juice, zest, oil, egg or flax egg, and pure vanilla extract until just evenly mixed. Do not overbeat the batter.
• 5. Spread into the prepared pan, then bake on the center rack of the oven for 40 minutes or until lightly golden and cooked in the center. A toothpick inserted into the middle of the orange bread should come out mostly clean.
• 6. Let cool fully before going around the sides of the pan with a knife and popping the loaf onto a serving plate. (Alternatively, cut slices directly from the pan.)
• 7. Store leftovers loosely covered on the counter overnight. Both the taste and texture taste even better the next day!
• 8. Any leftovers after one day should be covered and refrigerated or frozen for optimal freshness.
• View Nutrition Facts

Video

Notes

Looking for more quick bread recipes? Make Protein Banana Bread or Apple Bread.

 

Nutrition

Serving: 1slice | Calories: 140kcal | Carbohydrates: 20g | Protein: 2.8g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 1g | Sodium: 140mg | Potassium: 186mg | Fiber: 3g | Sugar: 7g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

More healthy citrus desserts

Lemon Sorbet

Greek Yogurt Cheesecake

Dole Whip Recipe

Chocolate Orange Truffles

Piña Colada Smoothie

Lemon Mug Cake

Pineapple Muffins

The post Orange Bread appeared first on Chocolate Covered Katie.

This healthy chocolate avocado smoothie recipe is rich, creamy, and so chocolatey. Whip one up in minutes, for breakfast or snack that’s packed with nutrition!

What makes this the best chocolate avocado smoothie?

• Each decadent sip tastes like a thick chocolate milkshake!
• Unlike many other chocolate avocado shake recipes, this one contains no banana.
• And it’s easy to make at home in your kitchen, without paying fancy smoothie shop prices. Just throw everything into a blender and blend until smooth.
• Plus, you only need five ingredients.
• High fiber, low carb, low in saturated fat and cholesterol, and 100 calories per serving.
• The recipe is super customizable, with gluten free, dairy free, sugar free, high protein, vegan, and keto friendly options all included.

Also try this 3 ingredient Orange Smoothie

Step by step recipe video

Key ingredients

Avocado: You will need one small avocado, or about a hundred grams flesh after peeling and discarding the pit. Test the ripeness of the fruit at the grocery store by gently pressing into the center. A ripe avocado should yield slightly when squeezed but not feel mushy.

Cocoa Powder: For the richest chocolate flavor, choose high quality unsweetened cocoa powder or a combination of unswetened and Dutch processed cocoa.

Want a high protein chocolate avocado smoothie? Replace the two tablespoons cocoa with two and a half tablespoons of your favorite chocolate protein powder.

Milk: Use any milk in your refrigerator, such as dairy free unsweetened almond milk for a low calorie option or creamy oat milk or coconut milk for a velvety milkshake-like texture.

Vanilla Extract: Just one teaspoon of pure vanilla extract takes the smoothie from good to unbelievably delicious. Use pure vanilla extract for the best results.

Sweetener: The chocolate avocado drink calls for three tablespoons of your favorite all purpose liquid or granulated sweetener. I personally like pure maple syrup but sugar, honey, or a sugar free monk fruit or stevia blend work too.

Salt: It may seem unusual to see salt in a smoothie recipe, but adding a pinch of salt is important because it gives depth of flavor to the chocolate.

Almond Butter: Finally, you can choose to include two tablespoons of almond butter, peanut butter, cashew butter, or another seed or nut butter for more protein and vitamins if desired.

How to make a chocolate avocado smoothie

1. Be sure to start with cold milk. If time permits, refrigerate the avocado ahead of time as well. Ice cold smoothies are so much better!
2. Peel the ripe avocado, discarding the shell and pit.
3. Add the avocado flesh to a blender, along with the milk of choice, cocoa powder, sweetener, and pure vanilla extract.
4. Also add any optional ingredients, such as almond butter, crushed walnuts, or chia seeds.
5. Blend on high until completely smooth. Then pour into a large glass or two smaller glasses. Alternatively, pour into a bowl to create a nutritious smoothie bowl.
6. Garnish with mini chocolate chips, raw cacao nibs, rolled oats, or fresh mint leaves if you wish. Serve with a fun paper straw or a spoon. Enjoy chilled.

Frequently asked questions

The recipe was adapted from this Avocado Smoothie.

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Chocolate Avocado Smoothie

Whip up this ultra thick chocolate avocado smoothie recipe in minutes, for a healthy breakfast or snack that tastes like a chocolate milkshake!

Course Breakfast, Dessert, Drinks

Cuisine Brazilian

Keyword avocado, chocolate

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 100kcal

Author Katie Higgins

Ingredients

• 1 small avocado (100g flesh)
• 1 1/2 cups milk of choice (360g)
• 2 tbsp cocoa powder (10g)
• 3 tbsp pure maple syrup or sweetener of choice (45g)
• 1 tsp pure vanilla extract (5g)
• 1/8 tsp salt
• 2 tbsp almond butter (optional)

Instructions

• 1. To make the avocado chocolate smoothie, first peel your avocado and discard the shell and pit.
• 2. Add all ingredients to a blender, then blend until thick and completely smooth.
• 3. Pour the blended shake into one large glass or two smaller glasses. Alternatively, pour into a bowl to create your own smoothie bowl.
• 4. Garnish if desired, with mini chocolate chips, chia seeds, fresh mint leaves, or fun paper straws. Enjoy cold.
• View Nutrition Facts

Video

Notes

Still craving avocado? Make this popular Avocado Chocolate Mousse.

 

Nutrition

Serving: 1serving | Calories: 100kcal | Carbohydrates: 7.5g | Protein: 3.5g | Fat: 9g | Saturated Fat: 1.3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2.7g | Sodium: 150mg | Potassium: 370mg | Fiber: 5.5g | Sugar: 0.2g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 349mg | Iron: 1mg

More healthy smoothie recipes

Piña Colada Smoothie

Cake Batter Protein Shake

Oatmeal Smoothie

Healthy Shamrock Shake

Chocolate Smoothie

Strawberry Smoothie

Pumpkin Smoothie

The post Chocolate Avocado Smoothie appeared first on Chocolate Covered Katie.

These blueberry baked donuts are light, soft, fluffy, and perfect for breakfast!

What makes these the best blueberry baked donuts?

• Each donut is absolutely packed with juicy fresh blueberries.
• Their moist, soft texture will remind you of eating homemade blueberry cake.
• Healthy enough for breakfast, and equally delicious for snack or dessert.
• These blueberry donuts are baked, not fried, with no refined sugar. The easy recipe also includes low calorie, high protein, oil free, dairy free, egg free, low sodium, gluten free, and vegan options.

You may also like these Baked Apple Cider Donuts

Homemade healthy blueberry donuts

Last week, my apartment kitchen magically turned itself into an old fashioned donut making factory. And I am not complaining.

Each morning was like driving out to Dunkin Donuts or Krispy Kreme…

Or really, it was like having my own personal donut shop come to me, and I got to stay in my pajamas the entire time.

I don’t know about you, but any time I can choose between getting dressed or staying in pajamas, the pajama option will always win.

It’s not even a contest.

The only hard part about having Dunkin Donuts in your kitchen is that you have to choose:

Do I want peanut butter Protein Donuts today?

Or a classic cake donut dripping with maple glaze?

Maybe I want a dozen double chocolate donuts with sprinkles?

Or a big, fat blueberry muffin in donut form.

Yes, today I am craving soft, baked blueberry donuts, hot from the oven.

Katie’s Kitchen > Krispy Kreme

Step by step recipe video

Watch how to make your own baked donuts above

Ingredients for healthy blueberry donuts

Blueberries – The recipe calls for a half cup of blueberries. These can be fresh blueberries or frozen blueberries. If your berries are frozen, wipe away any ice crystals and thaw before using.

Feel free to exchange some of the blueberries for diced strawberries, raspberries, blackberries, cherries, or even peaches.

Flour – Whole grain spelt flour is my favorite option here, because it yields lighter, fluffier donuts than whole wheat flour. Other options that work well include white all purpose flour or baking gluten free flour. Oat flour will give you dense and chewy, albeit very tasty, donuts.

Maple syrup – Use a third cup of pure maple syrup, honey, or agave. I also include a keto and sugar free option in the recipe box below. If you would like to use granulated sugar, increase the liquid as needed.

Vanilla – Just a fourth teaspoon of pure vanilla extract perfectly compliments the natural sweetness of the blueberries. I also love to add a pinch of ground cardamom or a fourth teaspoon of ground cinnamon for flavor.

Oil (optional) – Including the oil will give you softer, lighter donuts with a tender crumb. For an oil free option, use applesauce or mashed banana instead. Some readers have mentioned substituting sour cream or coconut cream with great results.

Other ingredients – You will also need baking powder, salt, white vinegar or apple cider vinegar, and water.

Extra blueberries? Make Keto Blueberry Muffins or Blueberry Crisp

Baked donut frosting options

Easy donut glaze recipe: Whisk half a cup of powdered sugar (or a no sugar added sweetener) with a tablespoon of water or milk of choice and a few drops of pure vanilla extract. Slowly stir in more liquid if you want a thinner icing. Dip donuts in glaze when warm but not hot.

Cream cheese frosting: Whip 8 ounces of cream cheese or Vegan Cream Cheese with 4 ounces of butter, 2 cups of powdered sugar or sweetener, and 1 teaspoon of pure vanilla extract. Add more liquid if needed.

Other ideas: Enjoy the muffin-like donuts plain or topped with powdered sugar or mashed banana for breakfast. No icing needed.

Or spread each donut with coconut butter, Homemade Nutella, or peanut or almond butter as a healthy alternative to sugary frostings.

How to make blueberry baked donuts

1. Grease a donut pan or mini donut pans well, and preheat the oven to 350° Fahrenheit (176° Celsius).
2. Add the flour, baking powder, salt, and optional cardamom or cinnamon to a large mixing bowl. Stir very well to evenly incorporate all dry ingredients.
3. Now add the water, vinegar, sweetener, oil, and pure vanilla extract to the mixing bowl. Stir until just evenly combined.
4. Finally, gently and carefully fold in the blueberries to prevent them from breaking and turning the entire batter purple. Alternatively, you can simply press the berries into each donut right before baking.
5. Spread the donut mixture into the prepared baking pan. It should fill six standard size donut molds about two thirds of the way up.
6. Bake on the center rack of the preheated oven for ten minutes or until donuts have risen and are soft and fluffy.
7. Let the baked donuts cool in the pan before going around the sides with a knife and popping out onto a plate.
8. Frost with vanilla or cream cheese frosting or coconut butter. Or dip each donut in a basic glaze icing made from powdered sugar, vanilla extract, and milk of choice.
9. Once cooled, store leftovers loosely covered on the counter overnight or in a covered container in the refrigerator after a day. Donuts should stay good for up to five days refrigerated or up to three months in the freezer. Thaw frozen donuts before eating.

For many more donut flavors, be sure to check out these Vegan Donuts.

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Blueberry Baked Donuts

This healthy blueberry baked donuts recipe is perfect for breakfast or snack, with a fluffy texture and sweet blueberry flavor!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword blueberry, donuts, oil free

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 donuts

Calories 100kcal

Author Katie Higgins

Ingredients

• 1 cup flour (120g) (or make these Keto Donuts)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp ground cinnamon or pinch ground cardamom (optional)
• 1/4 cup water (60g)
• 1 tsp white vinegar or apple cider vinegar (5g)
• 1/4 tsp pure vanilla extract (1g)
• 1/3 cup pure maple syrup or honey (80g)
• 3 tbsp oil (36g) (or applesauce or banana for fat free)
• 1/2 cup blueberries (60g)

Instructions

• *The recipe works with whole grain spelt flour, white flour, all purpose gluten free flour, or oat flour.
• 1. Grease a donut pan well. (I used this donut pan from Amazon.) Preheat the oven to 350° Fahrenheit or 176° Celsius.
• 2. Combine flour, baking powder, salt, and optional spices in a large bowl, and stir very well.
• 3. Stir in the water, sweetener, vinegar, oil, and vanilla extract until just evenly combined.
• 4. Gently fold in the blueberries to prevent them from bursting. Or press blueberries into each donut just before baking.
• 5. Spread the batter into the prepared pan, filling each mold about two thirds of the way up.
• 6. Bake 10 minutes on the center rack, or until the blueberry baked donuts are light, fluffy, and fully cooked in the centers.
• 7. Let cool before going around the sides with a knife and popping onto a serving plate.
• 8. Frost as desired (I include frosting ideas above), and enjoy!
• 9. Store leftovers loosely covered on the counter overnight or covered in the refrigerator for up to five days. You may also freeze leftover blueberry donuts for up to three months.
• View Nutrition Facts

Video

Notes

Still craving blueberries? Try Blueberry Bread or Blueberry Overnight Oats.

 

Nutrition

Serving: 1donut | Calories: 100kcal | Carbohydrates: 17g | Protein: 3.9g | Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 90mg | Potassium: 129mg | Fiber: 3.7g | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

More Breakfast Baked Goods

Keto Lemon Bread

Chocolate Baked Oats

Almond Flour Banana Bread

Applesauce Muffins

Protein Waffles

Pineapple Muffins

Vegan Protein Pancakes

More About The Cookbook

The post Blueberry Baked Donuts appeared first on Chocolate Covered Katie.

A soft and fluffy single serving carrot cake in a mug is the perfect easy dessert for Easter, or for any other day of the year too!

Why you’ll love this carrot mug cake recipe

• It tastes like restaurant style carrot cake packed with sweet carrots and cinnamon, in the convenient form of a portion controlled mug cake.
• Whip up the entire cake in under five minutes, with no oven required.
• Dairy free, egg free, high protein, high in vitamin A, and just 120 calories.
• Enjoy as a quick and healthy snack, or add frosting and toppings and serve for a decadent after dinner treat. A single serving carrot cake recipe that’s made in the oven or microwave and is secretly good for you? It doesn’t get much better than that!

Also try this reader favorite Chocolate Mug Cake

Step by step recipe video

Carrot cake in a mug ingredients

Flour – You need a fourth cup of flour. I like whole grain spelt flour because it adds nutrition and gives you a lighter texture than whole wheat flour.

Oat flour, cup-for-cup gluten free flour, or white all purpose flour work as well. Almond flour does technically work, but the cake will crumble so it is best to eat this low carb version straight from the mug.

Carrots – It sounds funny, but the easiest option is to buy carrot puree in the baby food aisle of your local grocery store. Alternatively, you can puree canned carrots or steam and then puree peeled fresh carrots in a food processor.

Sweetener – Choose any granulated sugar or granulated sugar free substitute. I like to use minimally processed or unrefined sugar, such as turbinado. White sugar, coconut sugar, or xylitol are also good options. Substituting pure maple syrup or honey will yield a somewhat gummy texture, so keep that in mind if you wish to use a liquid sweetener.

Milk of choice – Use any milk in your refrigerator, including plant based varieties like almond milk or coconut milk. You will also need a tablespoon of oil (coconut oil or vegetable oil), almond butter, or an additional tablespoon of milk for a low fat mug cake.

Vanilla – Look for pure vanilla extract instead of imitation, because it gives you the most natural vanilla flavor. If using vanilla flavored milk, you may omit the vanilla extract.

Spices and dry ingredients – The recipe also calls for half a teaspoon of ground cinnamon, a fourth teaspoon of baking powder to help with rising, and an eighth teaspoon each of salt and baking soda. Feel free to throw in a small pinch of ground nutmeg or ginger if desired.

How to make the cake

1. Begin by greasing a small mug or two small ramekins well. Set aside.
2. If you want to bake the mug cake in an oven instead of a microwave, preheat the oven to 350° Fahrenheit or 176° Celsius.
3. Add the flour, cinnamon, baking powder, baking soda, sugar or sweetener, and salt directly into the mug. Stir very well. (If using ramekins instead of a mug, simply combine all ingredients in a cereal sized bowl, then smooth the batter into the prepared dishes.)
4. Now stir in the milk, optional oil or almond butter, vanilla extract, and pureed carrots until just evenly mixed.
5. Microwave on high power until soft and fluffy. Time will vary by wattage of your machine, and mine takes around two minutes total. Alternatively, bake in an oven safe dish for fifteen minutes or until fully cooked in the center.
6. Enjoy straight from the mug. Or let the carrot mug cake cool before going around the sides with a knife to pop the cake out onto a plate.
7. If you want to make a cute double layer cake, carefully slice through the middle and frost each layer. Garnish with shredded carrot, diced pecans or walnuts, and raisins as you wish.

Frosting the mini carrot cake

The recipe tastes amazing topped with Coconut Butter or Coconut Whipped Cream.

Or I like to make a basic cream cheese frosting recipe by whipping 2 ounces cream cheese with 1 ounce butter, 1/2 cup powdered sugar or monk fruit, 1/4 teaspoon pure vanilla extract, and a few drops milk of choice if needed. (Use plant based cream cheese and butter for a vegan cream cheese frosting.)

This is simply a small batch of the frosting I use on my Carrot Cake Bars.

Carrot cake and frosting are meant for each other. But it need not be cream cheese! You can use almond butter, cashew butter, vanilla yogurt, or a dusting of powdered sugar if preferred.

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Carrot Cake In A Mug

This carrot cake in a mug recipe can be both dairy free and egg free. Top it with cream cheese frosting and serve as a delicious healthy dessert or snack!

Course Dessert

Cuisine American

Keyword carrot, carrot cake, Easter

Prep Time 3 minutes minutes

Cook Time 2 minutes minutes

Total Time 5 minutes minutes

Servings 1 mug cake

Calories 120kcal

Author Katie Higgins

Ingredients

• 1/4 cup flour (30g) (or here's a Keto Carrot Cake)
• 1/2 tsp cinnamon
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• 1/8 tsp salt
• 2 tbsp sugar or sugar free xylitol (24g)
• 3 tbsp cup carrot puree (jarred or steamed from fresh) (45g)
• 1 tbsp water (15g)
• 1 tbsp oil or almond butter, or additional water (15g)
• 1/4 tsp pure vanilla extract

Instructions

• 1. Grease a small mug or two small ramekins well.
• 2. If baking in the oven instead of a microwave mug cake, preheat the oven to to 350° Fahrenheit (176° Celsius).
• 3. Stir dry ingredients in a cereal bowl or directly in the mug. Then stir in wet ingredients until evenly mixed.
• 4. Microwave on high until soft and fluffy. Time will vary based on wattage. Mine takes around 2 minutes. Or bake in an oven safe dish for 15 minutes or until cooked through the center.
• 5. Enjoy hot out of the mug, or allow the cake to cool before going around the sides with a knife and popping onto a plate.
• 6. For a fun double layer carrot cake in a mug, slice through the middle and frost with cream cheese frosting (recipe included above). Garnish with shredded carrots, chopped walnuts, and raisins if desired.
• View Nutrition Facts

Video

Notes

For a larger cake, be sure to try this Vegan Carrot Cake.

 

Nutrition

Serving: 1mug cake | Calories: 120kcal | Carbohydrates: 22g | Protein: 5.5g | Fat: 0.6g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 240mg | Potassium: 265mg | Fiber: 5.8g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

More easy mug desserts

Brownie in a Mug

Lemon Mug Cake

Keto Mug Cake

Vanilla Mug Cake

Chocolate Baked Oats

Pumpkin Mug Cake

More About The Cookbook

The post Carrot Cake In A Mug appeared first on Chocolate Covered Katie.

This healthy almond flour zucchini bread recipe is soft, moist, and packed with fresh summer zucchini. It is delicious for breakfast or snack!

Why you’ll love this almond flour zucchini bread

• Fluffy texture and classic bakery zucchini bread taste, without all the carbs.
• Low calorie, low saturated fat, and over 7 grams of protein per slice.
• There’s no yeast, kneading or rising time required for this easy one bowl quick bread.
• Perfect as a keto low carb breakfast to serve family, a healthy after school snack alternative to cookies or candy bars, or a homemade thank you gift for friends.
• Did I mention the cake-like fluffy texture? It is worth mentioning again!

Also try these simple Almond Flour Muffins

Step by step recipe video

Key ingredients

Almond flour – You need two cups of fine almond flour or flourless almond meal for the gluten free zucchini bread. Blanched or unblanched varieties both work, and I also include a nut free alternative below. If you want to substitute pecan flour for almond, that is delicious as well.

Zucchini – Use half a cup of fresh summer squash. This can be green zucchini or yellow squash. Look for firm, small or medium sized zucchini at the grocery store or farmer’s market.

Yogurt – Adding half a cup of plain or Greek yogurt gives you a soft, moist bread. And flavored or dairy free yogurts are fine too. Try vanilla, strawberry, raspberry, or lemon yogurt.

Good substitutions for yogurt in the recipe include coconut cream, mashed banana, sweet potato, or pumpkin puree. Applesauce has a thinner, more watery consistency and may yield a mushy texture, so I do not recommend it here.

Sweetener – I’ve tested the recipe successfully with both classic white sugar and sugar free granulated sweeteners (erythritol, xylitol) that measure like sugar. If you prefer to use stevia, pure maple syrup or honey, you may need to experiment with the ratio of dry to wet ingredients in order to still achieve a good finished outcome.

Eggs / flax eggs – This ingredient will bind the almond flour and create a tender loaf cake. For an egg free, vegan almond flour bread, use prepared flax eggs instead.

Spices – Ground cinnamon compliments the natural sweetness of the zucchini, while pure vanilla extract imparts warming tones to the grain free and paleo friendly vegetable loaf.

Other ingredients – The bread also calls for baking powder (not baking soda) and salt.

Toppings / add ins – This is the fun part. Stir in a handful of shredded coconut, high fiber chia seeds, chopped dark chocolate, toasted walnuts or almonds.

My personal favorite variation is chocolate chip almond flour zucchini bread, with chocolate chips stirred into the batter and extra chocolate chips sprinkled on top just before baking. I love the chocolate zucchini combination, and one can never have too much chocolate.

Leftover zucchini? Make Chocolate Zucchini Cake or Zucchini Brownies

How to make healthy zucchini bread with almond flour

1. Begin by greasing a 9×5 inch loaf pan. Alternatively, line the bottom of the pan with parchment paper. Set this pan aside.
2. Preheat your oven to 325° Fahrenheit, or 162° Celsius.
3. In a large mixing bowl, combine the almond flour, sweetener, baking powder, salt, and optional cinnamon, walnuts, and chocolate chips. Stir very well.
4. Add in the shredded zucchini, yogurt, eggs or prepared flax eggs, and pure vanilla extract. Stir until the batter is evenly mixed.
5. Spread the mixture into the prepared baking pan. Smooth with a spoon, and press a few more chocolate chips into the top if desired.
6. Bake on the preheated oven’s center rack for 45 minutes or until fully cooked. A toothpick inserted into the center of the quick bread should come out mostly clean.
7. Carefully remove from the oven, and let it cool fully on the counter before slicing or going around the sides with a knife and popping the zucchini loaf out onto a serving plate.
8. Once cooled, cover loosely and either store on the counter or in the refrigerator overnight. Any leftovers after a day should be refrigerated up to four days for optimal freshness. Or slice and freeze in an airtight container for up to three months.

Troubleshooting and tips for best results

Help! I substituted coconut flour, and it turned out dry.

In this recipe, and in my other recipes, it is important to only use the flour specifically called for in the ingredient list. Almond flour is technically not flour at all, so it will not act the same way in recipes as another type of flour. Coconut flour is also not something that should be swapped in a 1-to-1 ratio for other flours, as it needs much more moisture (and often more eggs) to avoid dry, crumbly results.

My almond flour bread broke when I took it out of the pan.

After removing the pan from the oven, let it cool on the counter before going around the loaf with a knife to loosen it from the sides of the pan. It continues to firm up as it cools and will be much easier to remove and slice after sitting. The almond flour zucchini loaf is even firmer the next day. However, if you do not wish to wait, simply cut slices from inside the pan.

How do you shred zucchini? Do you need to buy expensive cooking tools?

A simple box grater or cheese grater costs under ten dollars, and this is a great method for shredding zucchini. If you own a food processor, I find that to be even easier and rarely even bother changing to the grating attachment. For large zucchini, blot off extra water with a paper towel after shredding.

The first bite tasted like baking powder.

Solve this potential issue by mixing the dry ingredients very well. Then stir vigorously again after adding the wet ingredients to the bowl. Since this is a gluten free bread, you do not need to worry about overmixing. Also be sure to use unexpired baking powder, not baking soda, which would leave a strong metallic taste. The two leavening agents are not interchangeable.

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Almond Flour Zucchini Bread

Grain free, gluten free almond flour zucchini bread is a great way to use up leftover zucchini, with a fluffy texture and cozy cinnamon and vanilla in each bite!

Course Breakfast, Dessert

Cuisine American

Keyword almond flour, keto, low carb, sugar free, zucchini

Cook Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 10 – 12 slices

Calories 104kcal

Author Katie Higgins

Ingredients

• 2 cups almond flour (240g) (here's a nut free Zucchini Bread)
• 1/3 cup sugar or granulated sugar free sweetener (70g)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup shredded zucchini (105g)
• 1/2 cup yogurt or coconut cream (120g)
• 3 eggs or flax eggs
• 1/2 tsp pure vanilla extract (omit if using vanilla yogurt)
• 1/2 tsp ground cinnamon (optional)
• 1/2 cup chocolate chips (optional)
• 1/4 cup diced walnuts (optional)

Instructions

• 1. First, preheat the oven to 325° Fahrenheit (162° Celsius), and grease a 9×5 inch loaf pan.
• 2. In a large bowl, stir almond flour, sweetener, baking powder, salt, optional cinnamon, walnuts, and chocolate chips until well mixed.
• 3. Add the shredded zucchini, yogurt, eggs or prepared flax eggs, and vanilla. Stir well.
• 4. Spread batter evenly into the prepared baking pan. Sprinkle more chocolate chips on top if desired.
• 5. Bake 45 minutes or until a toothpick inserted into the center of the almond flour zucchini bread comes out mostly clean.
• 6. Let cool fully, then slice and enjoy hot or cold.
• 7. Store leftovers loosely covered on the counter overnight. After a day, refrigerate or freeze any remaining slices in a covered container for optimal freshness.
• View Nutrition Facts

Video

Notes

The recipe was adapted from this popular Almond Flour Banana Bread.

 

Nutrition

Serving: 1slice | Calories: 104kcal | Carbohydrates: 4g | Protein: 7.5g | Fat: 9g | Saturated Fat: 0.7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2.3g | Sodium: 90mg | Fiber: 2.5g | Sugar: 0.7g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

More easy almond flour recipes

Keto Brownies

Flourless Pumpkin Muffins

Chickpea Blondies

Keto Cheesecake

2 Ingredient Bagels

Chocolate Almond Flour Cake

Lemon Mug Cake

Gluten Free Snickerdoodles

Keto Peanut Butter Cookies

The post Almond Flour Zucchini Bread appeared first on Chocolate Covered Katie.

With a soft and fluffy texture, these healthy carrot cake protein pancakes feature sweet grated carrots and warm cinnamon spice. The entire family will enjoy this high protein breakfast!

Why you’ll love these carrot cake protein pancakes

• Topped with pure maple syrup or thick cream cheese frosting, it tastes like you are eating a rich, decadent dessert.
• The recipe provides over 35 grams of protein per serving!
• They are also great if you want a high fiber breakfast, for Easter morning or any other day of the year. Just five carrot pancakes give you close to ten grams of fiber, which is more than a third of the RDA for an entire day.
• Imagine IHOP in your very own kitchen, with no need to ever leave your pajamas.
• The pancakes are high in vitamin A, low calorie and low fat, with egg free, dairy free, whole grain, vegan, and gluten free options all included.

You may also like this Carrot Cake Banana Bread

Step by step recipe video

Key ingredients

The recipe calls for pantry staple ingredients, and there’s no pancake mix required to make these easy carrot cake pancakes from scratch.

Shredded carrot – Purple, yellow, red, white, or traditional orange carrots all work. You will need a third cup of shredded carrot for the recipe. I find that the easiest and fastest way to shred carrots is in a food processor.

Flour – Spelt flour, white all purpose flour, or cup-for-cup gluten free flour yield light pancakes. Oat flour or whole wheat flour are tasty but give you denser pancakes. I also include a keto option below, for those who prefer to use almond flour.

Protein powder – Use your favorite flavored or unsweetened protein powder. Or for protein pancakes without protein powder, increase the flour by an extra third cup instead.

Cinnamon & vanilla – One teaspoon of high quality ground cinnamon brings out the bakery carrot cake quality of these pancakes. Pure vanilla extract compliments the natural sweetness in the vegetables.

Liquid – Add half a cup milk of choice or water, plus more liquid to thin out the batter as needed. The recipe also uses one optional egg or additional water.

Yogurt or oil – Choose vegetable or coconut oil (my favorite), or plain Greek yogurt. Or feel free to substitute mashed banana, pureed zucchini, or even crushed pineapple for the oil or yogurt.

Sweetener – I like pure maple syrup, and honey or unrefined coconut sugar are good options too. Really, you can use any all purpose liquid or granulated sugar or a sugar free sweetener like xylitol or stevia. For savory carrot pancakes, it is fine to cut back on the sweetener.

Other ingredients: Baking powder helps the pancakes to rise higher and imparts a super fluffy, soft texture. Half a teaspoon salt balances out the sweetness.

How to make high protein carrot cake pancakes

1. Start by gathering all ingredients, and reading through the recipe instructions.
2. Combine the flour, protein powder, baking powder, salt, and ground cinnamon in a medium mixing bowl. Stir well.
3. Whisk in the milk or water, shredded carrot, sweetener, oil or yogurt, optional egg, and pure vanilla extract until just evenly mixed.
4. For thinner pancakes, slowly add more water until it reaches a traditional pancake batter thickness. Or for super thick pancakes, do not stir in any additional water.
5. If time permits, allow the batter to rest for ten to fifteen minutes. This step is optional and gives the flour more time to absorb liquid. The result is a lighter, fluffier pancake with fewer lumps.
6. Grease a large skillet or pancake griddle well, and place the pan over medium heat.
7. After about a minute, test the skillet by adding a few drops of water. If the liquid sizzles, the pan is hot enough and ready for use.
8. Drop small ladles full of pancake batter onto the preheated skillet, then spread into an even pancake shape so the middles and sides will cook evenly.
9. When the edges begin to look dry, use a spatula to flip each carrot cake pancake. Continue to cook about one minute longer before removing from the heat.
10. Repeat until all pancakes are cooked. Re-grease the skillet between batches if needed, to prevent sticking.
11. Serve hot, topped with maple syrup and butter, cream cheese or vanilla frosting, or chopped apples, raisins, and crushed nuts.
12. If you find yourself with leftover pancakes, let them cool before transferring to an airtight covered container. Refrigerate for up to five days. Or freeze for up to three months, with a layer of parchment paper in between pancakes too prevent sticking. Thaw frozen pancakes and reheat before enjoying.

Carrot cake protein pancake topping ideas

Traditional diner style. You can’t get more classic than hot maple pancake syrup and melted butter or vegan butter.

Dessert for breakfast. Top with your favorite store bought or homemade cream cheese frosting and a generous sprinkle of carrots, raisins, and diced walnuts, almonds, or pecans.

Tropical. Spread coconut yogurt or whipped cream, toasted shredded coconut, and fresh chopped pineapple or mango on top of the pancakes.

Almond butter and jelly. Carrot cake pancakes are filling and tasty when paired with a tablespoon or two of softened almond or cashew butter or tahini and fruit jam.

Savory pancakes. Veggie pancakes make a great side dish for lunch or dinner, not just for breakfast! Garnish with shredded cheddar cheese or dairy free sour cream.

The recipe was adapted from my Vegan Protein Pancakes and Chocolate Protein Pancakes.

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Carrot Cake Protein Pancakes

This carrot cake protein pancakes recipe is a high protein breakfast that tastes like dessert, with over 35 grams of protein per serving!

Course Breakfast

Cuisine American

Keyword carrot cake, carrots, pancakes

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 340kcal

Author Katie Higgins

Ingredients

• 1 cup flour (120g) (or make these Keto Pancakes)
• 1/3 cup protein powder (36g) or additional flour
• 2 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup milk or water (120g)
• 1 egg or 3 tbsp additional water
• 1/3 cup shredded carrot (50g)
• 2 tbsp pure maple syrup (30g) or sugar free equivalent
• 2 tbsp oil or yogurt (24g)
• 2 tsp pure vanilla extract (10g)
• water as needed to thin out batter
• 2 tbsp diced walnuts or pecans (optional)
• 2 tbsp raisins (optional)

Instructions

• 1. Stir flour, protein powder, baking powder, salt, and cinnamon in a large bowl.
• 2. Whisk in milk or water, shredded carrot, sweetener, oil or yogurt, optional egg, and vanilla until just evenly mixed. If thinner pancakes are desired, slowly stir in more water.
• 3. If time permits, let the batter rest 10 minutes.
• 4. Grease a large skillet or pancake griddle. Place over medium heat.
• 5. After a minute, test the pan by adding a few drops of water. The skillet is hot and ready to use once the water sizzles.
• 6. Drop small ladles of batter onto the hot skillet. Then spread into pancake shapes so they will cook evenly in the centers.
• 7. Once edges begin to look dry, flip the carrot cake protein pancakes and continue to cook another minute. Remove from the heat.
• 8. To prevent sticking, re-grease the pan after each batch of pancakes.
• 9. Serve hot, topped with pure maple syrup or cream cheese frosting, chopped walnuts, and raisins.
• View Nutrition Facts

Video

Notes

Still craving carrot cake? Make this reader favorite Vegan Carrot Cake.

 

Nutrition

Serving: 1serving | Calories: 340kcal | Carbohydrates: 44g | Protein: 35.8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 480mg | Potassium: 460mg | Fiber: 9.9g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 3mg

More high protein breakfast ideas

Chocolate Chia Pudding

Peanut Butter Overnight Oats

Protein Banana Bread

Blueberry Protein Muffins

Protein Waffles

Tofu Scramble

Homemade Protein Bars

The post Carrot Cake Protein Pancakes appeared first on Chocolate Covered Katie.

Homemade vegan stuffed shells are such an easy and comforting fancy high protein vegan dinner!

Why you’ll love these vegan stuffed shells

• The recipe is great for potlucks, holidays, or weekend family dinners.
• Low fat, low calorie, no cholesterol, and over 27 grams of protein per serving!
• I made them once for guests visiting from out of town, and apparently people didn’t even realize they were vegan. One of my friends asked me when I’d started eating dairy again. That’s how good these plant based Italian stuffed shells taste.
• The cheesy savory filling requires just three ingredients and no cashews. This meatless dish is completely nut free and dairy free, with an oil free option as well.

Dessert suggestion: Vegan Chocolate Chip Cookies

Step by step recipe video

The entire recipe comes together in under 40 minutes, from start to finish. You simply boil and drain the pasta, add the hearty nondairy ricotta cheese filling, and let the oven do the rest.

Fast, quick, and so easy.

Serve with steamed or roasted vegetables, or with a side salad and toasted garlic bread, for a healthy and filling vegetarian meal that even meat eaters will enjoy.

These do not taste exactly like classic stuffed shell recipes with dairy cheese, nor should they. The shells are completely delicious in their own right, not as a substitute for something else.

Ingredients for vegan stuffed shells

Tomato sauce – Use any family favorite jarred pasta sauce for the quickest option. Or make your own homemade tomato pasta sauce from scratch.

For a white stuffed shell variation, use Cauliflower Alfredo Sauce or Vegan Alfredo Sauce instead of tomato sauce.

Tofu – The recipe calls for 22 ounces of firm tofu, found in the refrigerated section of grocery stores or health food stores. I also include a soy free alternative in the recipe box below. Or you can substitute mashed white beans or homemade cashew ricotta.

Nutritional yeast – This ingredient imparts a cheesy flavor to the tofu ricotta. Look to buy fortified nutritional yeast if you can. It contains numerous vitamins and minerals, including vitamin B12, which is an important nutrient vegans should make sure to get in their diet. Substitute an equal amount of vegan Parmesan cheese for the yeast if you wish.

Spices – Onion powder, salt, and dried oregano give more flavor to the shell filling. You may add other spices as desired, such as a pinch of black pepper or nutmeg, dried thyme, or rosemary.

Spinach – I love stirring chopped frozen spinach or kale into the filling, for extra calcium, iron, and nutrition. The vibrant green also makes the casserole dish look so pretty! It is perfectly fine to omit the spinach if you are serving picky eaters or simply prefer plain stuffed shells.

Oil or water – Two tablespoons of water or oil (I like olive oil) add moisture to the filling and keeps the tofu soft. Oil will give you a richer flavor but the recipe is still delicious if you use water instead.

Vegan cheese (optional) – Some people like to top their stuffed shells with a layer of melty shredded mozzarella cheese. I often skip this step, however you absolutely can sprinkle on your favorite nondairy cheese before baking the dish in the oven.

What type of pasta works best?

You need eight ounces of uncooked egg free jumbo shells, which should be readily available in the pasta aisle of most local grocery stores.

Packaged whole wheat, low carb, or gluten free pasta shells are often more difficult to locate. So if you want one of these specialty options and cannot find them, feel free to substitute manicotti tubes or cannelloni.

Another option is to make lasagna roll ups with cooked lasagna noodles instead of shells.

Short on time for dinner? Cook up some macaroni, penne, spaghetti, or small pasta shells and serve in bowls mixed with the tofu ricotta and tomato sauce. No stuffing required.

Still craving pasta? Make Pumpkin Mac And Cheese or Vegan Cacio e Pepe

How to make the dairy free stuffed shell pasta

1. Begin by cooking the shell pasta in a large pot of salted water according to package directions, until just al dente. Drain off the water, but do not rinse.
2. Meanwhile, mash the tofu in a large mixing bowl. Stir in the nutritional yeast, salt, onion powder, and oregano until evenly mixed.
3. Thaw frozen spinach, blot off excess liquid, and roughly chop. Stir the spinach and optional oil or water into the tofu mixture.
4. Preheat the oven to 350° Fahrenheit or 176° Celsius.
5. Spread about a third of the tomato sauce into the bottom of a 9×13 inch rectangular baking pan with a spatula, evenly covering the bottom of the pan.
6. Portion the tofu vegan ricotta filling into the cooked pasta. Then arrange the shells on top of the sauce in the prepared pan.
7. Spread all remaining sauce over the stuffed shells. Sprinkle on vegan cheese, if using.
8. Place the pan on the center rack of the preheated oven, and cover the top of the pan with a baking sheet or a layer of tin foil. Bake for 20 minutes.
9. Carefully remove the cover, and continue to cook for another five minutes or until the sauce is hot and bubbly and shells appear lightly golden.
10. While the dish bakes in the oven, I like to heat up additional sauce for serving, because I love extra tomato sauce on my stuffed shells.

Serve hot, on plates or in bowls. Allow any leftovers to cool before covering the pan or transferring shells to covered containers and refrigerating.

Stored in the refrigerator, the recipe should stay fresh for up to five days. Or freeze in airtight containers for an easy vegan meal prep option. Thaw and reheat before enjoying.

Print

Vegan Stuffed Shells

This easy vegan stuffed shells recipe is packed with cheesy tofu ricotta and topped with savory tomato sauce for a quick, delicious family friendly meal!

Course Main Course

Cuisine Italian

Keyword pasta, tofu, tomato, vegan

Cook Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 25 stuffed shells

Calories 70kcal

Author Katie Higgins

Ingredients

• 8 oz uncooked jumbo shells
• 22 oz firm tofu (Soy Free Version here)
• 1 1/2 tsp salt
• 3/4 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 cup nutritional yeast or vegan parmesan (35g)
• 2 tbsp olive oil or water (30g)
• 32 oz tomato pasta sauce (plus more for serving)
• 10 oz frozen spinach (optional)
• 1 cup vegan shredded cheese (optional)

Instructions

• 1. Cook pasta in a large pot of salted water, according to package directions, just until al dente. Drain, but do not rinse.
• 2. In a large bowl, mash the tofu, nutritional yeast, salt, onion powder, and oregano until evenly mixed.
• 3. Thaw froze spinach (if using), and blot off excess water. Roughly chop. Stir optional oil and spinach into the tofu ricotta.
• 4. Preheat your oven to 350° Fahrenheit or 176° Celsius.
• 5. Spread about a third of the tomato sauce into the bottom of a 9×13 inch pan.
• 6. Stuff the cooked pasta shells with tofu filling, then arrange on top of the sauce in the pan.
• 7. Evenly spread all remaining sauce over the shells. Sprinkle on a layer of vegan cheese if desired, and place the pan on the center rack of the oven.
• 8. Cover the top of the casserole dish with a thin baking sheet or a layer of tin foil. Bake 20 minutes.
• 9. Remove the cover and continue cooking another 5 minutes or until sauce is bubbly and shells are lightly golden.
• 10. While the vegan stuffed shells cook, I like to heat up additional sauce for serving.
• 11. Serve hot, or allow to cool fully before covering and refrigerating or transferring the shells to meal prep containers and freezing leftovers for later.
• View Nutrition Facts

Video

Notes

Leftover tofu? Make this easy Tofu Scramble Recipe.

 

Nutrition

Serving: 1vegan stuffed shell | Calories: 70kcal | Carbohydrates: 9g | Protein: 6.5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1g | Sodium: 130mg | Potassium: 267mg | Fiber: 2.6g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 2mg

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