Sufgarfree Carrot Cake

You Will Need:

Carrot Cake

• 128 g, Wholemeal Flour
• 2 medium, Banana
• 1 medium Medium Apple
• 2 Eggs
• 170 g, Unsalted butter
• 1/4 cup, ground, Walnuts
• 120 g Natvia
• 1 tsp, Mixed Spice (Pam’s)
• 1.50 cup, chopped, Carrots
• 1 teaspoon, Crown Baking Soda
• 1 tsp, Cinnamon

Frosting

• 2 scoops – 27grams, Naturally Slim Protein Powder Vanilla Bean
• 15 g, Natural Greek Yoghurt
• 15 g, Unsalted butter
• 15 g, Natvia sweetener
• 8 walnut halves

Directions:

1. Preheat the oven to 180 °C
2. Take flour, spices and baking soda and mix them together
3. Grate the carrot and apple
4. Chop up the banana and the walnuts
5. Beat soft butter eggs and sweetener until doubled in volume
6. Combine all the ingredients together with the spatula until well mixed
7. Grease baking tin with butter or oil and fill it with the mixture
8. Bake for 35-40 minutes, let it cool completely

Frosting

1. Put soft butter, yoghurt, protein powder and sweetener into the bowl and beat it with the mixer until it is nice and smooth
2. Take walnuts put it onto the pan and toast it on the slow heat until golden
3. Transfer toasted nuts to the chopping board and chop it nice and fine
4. Distribute icing nice and even all over the cake, sprinkle walnuts on the top of the cake
5. Serve with tea or coffee on its own or with a dash of Greek yoghurt

Bon Appetit

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The Sugarfree Carrot Cake recipe is actually very easy to make as no major rules apply while preparing it to the baking!

This carrot cake is a bit different from the others not only because we are not using sugar in this recipe but also because we are replacing all the dry fruit – sultanas dates, figs and apricots with real fruit such as banana and apple. Please note, you could use other seasonal fruit which are mangos, apricots, peaches or even pears – no rules apply!

Use your creativity, to be honest with you this cake is going to taste very good with any fruit and it is still going to keep the title of being a carrot cake for as long as the ‘Carrot is in the cake!

This cake’s texture and the warmth of the flavours are so comforting that you cannot stop eating!

You can add some yoghurt on the side or whipped cream if you wish and have it with your favourite tea or coffee!

  Enjoy

Bon Appetit

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Guiltless Berry-Bliss Cheesecake

Sweet shortcrust pastry

You will need:

• 160 g, High-grade White Flour
• 30 g, Wholemeal Wheat Flour
• 0.50 tsp, Baking powder
• 0.25 cup (8 fl oz), Water
• 50 g, Natvia sweetener
• 105 gram, Unsalted Butter
• 1 pinch of Himalayan salt

Cheesecake

You will need:

• 2 packs (250 g ea.), Philadelphia Cream cheese
• 250 g, Sour cream
• 3 large Eggs
• 2 tsp., Vanilla
• 80 g, Natvia sweetener
• 200 g fresh Blueberries
• 2 cup, – Fresh Strawberries
• 100 g, Natvia Strawberry Jam, or any sugar-free strawberry jam

Sweet shortcrust pastry directions:

1. Cut butter into small pieces and let it sit at room temperature for 30 minutes
2. Add hagride flour and baking powder into a mixing bowl, and drop into the glass bowl with the diced butter
3. Rub the butter into the flour with your fingertips until it resembles coarse breadcrumbs.
4. Add ice-cold water and Sweetener and salt to the mix and kneed
5. Put some wholemeal flour onto the benchtop and knead the dough until nice and smooth
6. Wrap it up into the glad wrap and put it into the fridge for 60 minutes or overnight
7. Take the pastry out of the fridge for 1 hour before baking if it was in the fridge overnight
8. Roll the pastry into the circle and put it into the flat pie tin evening nicely
9. Hit up the oven to 180° C on bake or 160°C on fan bake once the oven is ready put the tin into the oven
10. The pastry will be shrinking so we advise take it out as you see it shrinking and spread it into the tin’s shape and put it back in.
11. You will have to do it twice or three times, make sure you fix shape each time.
12. Bake it until slightly golden and cool it for 30- 40 minutes and cool it completely.

Cheesecake Directions:

1. Keep the Oven going at 160°C (140°C fan-forced).
2. Place cream cheese, Natvia sweetener and sour cream into the electric mixer bowl and beat it until smooth.
3. Add eggs one at a time until well-incorporated add and vanilla essence and mix well.
4. Pour mixture over the shortcrust pastry base and bake for 45 minutes.
5. Turn oven off and leave the cheesecake to cool in the oven.
6. Cut each strawberry into 4 quarters
7. Warm-up strawberry jam in the microwave so it is slightly runny
8. Decorate cheesecake with blueberries and strawberries and distribute strawberry jam with the spoon evenly throughout the cake upon the berries.
9. Serve with whipped cream or on its own

Enjoy your dessert

Bon Appetit

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Guiltless Berry-Bless Cheesecake is a great healthy and delicious alternative to a traditional cheesecake dessert. 

This cheesecake has all the sweet creaminess of the classic version as well as being tangy and sweet. You’ll hardly be able to tell the difference!

Indulge guilt-free and enjoy

Bon Appetit

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