Category Archives: Desserts

Bariatric Friendly Hummingbird Bundt Cake

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I made my husband’s favorite cake this weekend – hummingbird cake. I found the idea to do it in a bundt pan from southern living, and decided that I’d adapt it so that I could eat it too without any guilt. I used my husband as a guinea pig. Didn’t tell him there were substitutions at first. He could tell there was in the icing a bit, but the cake was perfect. Made a couple of tweaks to the icing and here we are. I’m so excited to reveal it to you!

The best part about this cake is that it did not raise my blood sugar in the slightest. I did heavy testing with my glucose monitor when I had a piece, before, during and after, and it stayed within range (and I am not taking any blood sugar medication at the moment). And now without any further ado . . .

Cake:
5 ripe bananas
1/3 cup unsweetened applesauce
3 eggs, beaten slightly
1 8oz can crushed pineapple (partially drained)
1/2 cup monk fruit/splenda
1/2 cup swerve brown sugar
2 tsp vanilla
1 1/2 cups almond flour
1/2 cup oat flour
2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
3/4 cup pecans

Preheat Oven to 350.

mash bananas well. If they aren’t ripe enough to mash into oblivion, broil them in the oven before mashing. Add applesauce, eggs, pineapple, sugars, and vanilla. Mix well then incorporate flours, spices, baking soda and salt. Mix until well combined and then fold in pecans.

Pour into prepared bundt pan and bake for 50 minutes to an hour, until a toothpick inserted comes out clean. Let cool then turn out onto a plate.

Frosting:
4 0z (1/2 bar) reduced fat or fat free cream cheese
2 tsp vanilla
1 cup swerve powdered sugar
1 pinch of salt
plain or vanilla Greek yogurt

Whip the cream cheese until fluffy(ish) then add in the powdered sugar, salt and vanilla. beat well, using the Greek yogurt to thin out if needed. Frost the cake when it is completely cool. Optional, but delicious: garnish with chopped pecans.

** one note: I could not find anything other than a 20 oz pineapple in the store to save my life, so I did find individual 4 oz pineapple tidbit 4 packs. I opened two of those, kept juice intact, and smushed them up further and added it like that and it worked just fine.

The macros (without the pecan garnish):

Sixteen Servings
Calories: ~190
Protein: ~4.7 g
Carbohydrates: ~20 g
Fiber: ~3.4 g
Net Carbs: ~16–17 g
Fat: ~10.6 g

Peanut Butter and Jelly Pie

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INGREDIENTS

For the Crust:
138 grams Carolina Crunch cinnamon square protein cereal (or similar crunchy style cereal)
6 tablespoons melted butter 1/4 cup Swerve brown sugar

For the filling:
1 cup PB2 powder, prepared with water to be like peanut butter
1 brick low fat cream cheese, softened
1 1/4 cup Swerve powdered sugar
1 tub of zero sugar Cool Whip

First, make the crust. In a food processor, grind the cereal into crumbs and add the brown sugar with a few final pulses. Drizzle in the butter and pulse the processor until it is evenly distributed. Spray a pie plate with avocado oil cooking spray and press the crust mixture evenly into the pie plate and freeze for 20 minutes.

In a large mixing bowl, beat the peanut butter mixture and the cream cheese on medium speed until well combined. Beat in the powdered sugar, and then fold in the whipped topping until it is all mixed well.

Spoon 1/2 of the mixture into the pie crust. Take 1/3 cup of the preserves and swirl it into the peanut butter mixture, then repeat the process. Chill for at least four hours, but overnight is best.

MACROS
Calories: 251
Fat: 14.3g
Carbs: 21.75g
Fiber: 2.75g
Protein: 6.25g

I saw this recipe in a food magazine that was not exactly like this. It called for ritz crackers in the crust, and of course real peanut butter and full sugared and fat everything. I said you know what? I can make it better. This was the macros on the original recipe:

As you can see, your girl cooked. Except this was a no bake pie!

Cakey Chocolate Chip Cookie Bites

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I thought these cookies would be a great idea. I made those protein peanut butter balls and my kid said they might make good cookies. I got a box of zero sugar cake mix, and instead of using it to make cake or cupcakes, I decided to try to add some things and make cookies. I used the box, added a half cup of PB2 powder, then a cup of high protein Greek yogurt along with two eggs. I had to add a smidge of water to get it to a cookie dough consistency and then dropped it onto the parchment with a cookie scoop and baked it at 350 for about 12 minutes.

Now, these taste great and I think the stats are good enough to use as a sweet treat when needed. I will post them below though, and let you decide for yourself. The stats are per cookie, so take that as you will.

Calories: 45.7
Fat: .95g
Carb: 19.85g
Fiber: .25g
Protein: 1.8g

Protein Packed Peanut Butter Bombs

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Ingredients:
1 cup PB2 Protein Powder
2/3 cup unsweetened applesauce
1/2 cup Lily’s sugar free chocolate chips

Mix the protein powder and applesauce together until it forms a dough. You might need to add a little powder or applesauce to adjust if it is too sticky or too dry. Once it’s mixed to a good dough, add in the chocolate chips and mix well. Use a small scoop or your hands to get the dough into balls and then place on a parchment paper, and let dry out a little bit before putting them into an airtight container for storage.

These little bombs are so delicious! Low calorie and high protein, just like a snack should be. This recipe makes about 15 if you use a small cookie scoop or roll them about that big. I put the ingredients into AI and broke it down with one ball being the serving.

Calories: 49
Protein: 3.2g
Fat: 1.8g
Carbs: 5.7g
Fiber: 2.2g
Sugar: 1.3g
Net Carbs: 2.7g

Banana Pudding Protein Fluff

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INGREDIENTS:
♥ 2 cups plain or vanilla Greek yogurt
♥ 1 8 oz. tub of sugar free cool whip, thawed
♥ 1 package zero sugar banana pudding mix
♥ 2 bananas, chopped
♥ 1/4 cup Catalina Crunch cinnamon square protein cereal (or any protein cereal of your choice) per serving

In a large container, mix the yogurt and the pudding mix until well combined. Fold in the cool whip. At this point it is fine to add any sugar free syrups you wish to add. I am a fan of the Skinny Syrups marshmallow sugar free syrup with this particular flavor profile. Mix everything until well combined, and then fold in the bananas. Cover and chill for at least a few hours. Serve one cup of the pudding fluff with 1/4 cup of your protein cereal.

MACROS:
Calories: 202
Protein: 21.3g
Carbs: 22g
Fat: 5.1g
Fiber: 5.7g
These are estimated values, not exact science. They are close though! Used through Nourish AI

This is amazing for people with a sweet tooth that love banana! I’m going to experiment with other fruits and flavors. I have some more skinny syrups coming too for add-ins. When I tell you that a cup of it is filling, sweet, decadent tasting, and full of protein which is important on a weight loss journey, it makes dieting seem a little less daunting. I hope that you all get to try this!