Cake Ingredients:
½ cup almond flour
½ cup brown rice flour
2 egg whites
1 whole egg
¼ cup melted coconut oil (or softened organic butter)
½ cup coconut sugar
1 tsp ground cinnamon
1 ½ tsp baking soda
1 cup finely chopped carrots
½ cup chopped pecans (optional)

Icing Ingredients:
4oz fat free cream cheese (room temperature)
½ cup fat free Greek yogurt
3 tbsp coconut sugar
1 tsp pure vanilla extract

Directions:
Preheat your oven at 350 degrees. In a bowl combine all of your dry ingredients (flours, cinnamon, coconut sugar, and baking soda) until well combined and set aside. In a separate bowl, whisk together the wet ingredients (egg whites, egg, and coconut oil). Add the wet ingredients to the dry ingredients bowl and mix into a batter. Once that’s done, fold in the shredded carrot and pecans continuing to fold until completely mixed together. Place the batter into an 8X8 baking dish that’s been sprayed with a non-stick cooking spray and bake for 22-25 minutes.

For your icing, add all of the icing ingredients (cream cheese, Greek yogurt, coconut sugar, and vanilla extract) into a bowl and with a hand blender, blend on low speed for 1 to 2 minutes until smooth. Allow your cake to cool before removing it from the baking dish. Ice your cake, add more chopped pecans or any nut of your choice on top and enjoy this clean carrot cake without all the guilt!

Nutrition information is for 1 serving. The carrot cake recipe makes 12 servings.
Calories 194.6
Total Fat 11.6 g
Saturated Fat 4.6 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 4.2 g
Total Carbohydrate 18.4 g
Dietary Fiber 1.8 g
Sugars 8.7 g
Protein 5.7 g

The post Gluten Free Carrot Cake Recipe – HASfit Healthy Carrot Cake Recipe – Healthy Dessert Recipes appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

Ingredients:
2 cups organic blueberries
¼ cup coconut sugar
1 tbsp lemon juice
1 tsp vanilla extract
1 cup oat flour
2 scoops vanilla or natural protein powder
2 tsp baking powder
¾ cup almond milk
1 tbsp butter substitute
Cinnamon

Directions:
Preheat your oven to 350 degrees. In a bowl combine the blueberries, coconut sugar, lemon juice and vanilla extract and gently coat the blueberries with the mixture and set aside.
In a separate bowl, combine the oat flour, protein powder, baking powder and mix. To the mixture stir in the almond milk and butter substitute and continue mixing until the batter is smooth.
In a greased 8 x 8 baking dish (I used coconut oil), pour the blueberries into the dish creating an even layer. On top of the blueberries, layer the batter evenly and sprinkle with a few dashes of cinnamon. Bake for 40-45 minutes. Once removed, let cool and enjoy!

Nutritional information is for 1 serving. This recipe makes 6 servings.
Calories 123.9
Total Fat 2.5 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 0.5 g
Total Carbohydrate 21.6 g
Dietary Fiber 3.5 g
Sugars 9.9 g
Protein 5.8 g

The post Healthy Blueberry Cobbler – HASfit Gluten Free Dessert Recipes – Healthy Dessert Recipe – Dairy Free Dessert Recipe appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

Ingredients:
2 small ripe bananas (mashed)
1 C. Almond Flour
2 33 gm scoops chocolate protein powder
1 ½ tsp baking powder
1 tbsp cacao
1 tbsp coconut oil
2 tbsp almond milk (unsweetened)
1 egg
Non stick cooking spray
Optional Garnish: unsweetened shredded coconut

Have two bowls available for mixing the dry and wet ingredients separately.
Dry ingredients: Combine almond flour and chocolate protein powder until well blended. Mix in the baking powder and cacao, set the bowl aside.
Wet ingredients: Mash 2 small bananas into a puree. Once the bananas are pureed, whisk in 1 egg, almond milk, and the melted coconut oil.
Slowly stir in the dry ingredients into the wet ingredients, mixing it into a thick brownie batter. If the batter is too dry, a little extra milk may be necessary.
Once combined, pour your brownie mix into an 8 x 8 baking dish that’s been sprayed with non-stick cooking spray.
Optional: garnish the brownies unsweetened shredded coconut
Bake at 350 degrees for 20-25 minutes.

This recipe makes 16 individual servings. Nutritional information is for 1 serving.
Calories 75.9
Total Fat 4.4 g
Saturated Fat 1.2 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 2.0 g
Total Carbohydrate 5.3 g
Dietary Fiber 1.1 g
Sugars 2.3 g
Protein 4.3 g

Try the protein powder that Claudia uses for her protein recipes:

The post Chocolate Coconut Protein Brownies – Healthy Gluten Free Desserts – Low Carb Dessert Recipes appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.