Banoffee Pie Cake
August 31, 2020

Banoffee Pie Cake

Banoffee Cake Recipe

• 65g banoffee fitlato, melted at room temperature
• 60g lite butter, at room temperature
• 110g @fitlato fit-no sugar
• 1 egg
• 220g bananas, mashed
• 225g self raising flour
• 1/2 tsp cinnamon
• 1 tsp baking powder

• 50g light thickened cream
• 130g @yoproau vanilla Greek yogurt

• 100g banana, sliced
• Drizzle maple syrup

1️⃣ Preheat oven time 180C
2️⃣ Mix all ingredients (except flour and baking powder together) until smooth
3️⃣ Add flour and baking powder and mix until smooth
4️⃣ Pour batter into a lined baking tin and bake for 35min or until a tooth pick comes out clean
5️⃣ Allow to cool completely before icing
6️⃣ To make icing, mix all icing ingredients into a bowl until smooth
7️⃣ Spread icing over cake and top with sliced banana and maple syrup

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Biscoff Stuffed Brown Butter Cookies
July 17, 2020

Biscoff Stuffed Brown Butter Cookies

  • 250g self-raising flour
  • 150g rolled oats
  • 100g shredded coconut
  • 300g Fit No-sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 110g light butter
  • 1 tsp baking soda
  • 70g rice malt syrup
  • 120g brown butter biscuit ice cream, melted at room temperature
  • 16 tsp biscoff spread


  • Preheat oven to 180C
  • Spoon 16 tsp of biscoff spread onto a baking sheet and freeze for at least 60min
  • In a food mixer, flour, rolled oats, shredded coconut and fit no-sugar until well combined
  • Add remaining ingredients and mix until a dough forms
  • Work quickly to wrap cookie dough around frozen biscoff spread (ensure edges are concealed or the cookies will ooze out)

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Apple White Choc Loaf
July 17, 2020

Apple White Choc Loaf

  • 120g applesauce
  • 250g Fit no-sugar
  • 90g light butter
  • 100g apple crumble white chocolate @fitlato, melted at room temperature
  • 2 eggs
  • 250g flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 150g stewed/canned apples
  • 80g white chocolate, melted


  • Preheat oven to 170C
  • In a food mixer, mix applesauce, Fit No-sugar, butter, apple crumble white chocolate @fitlato and eggs until well combined
  • Add flour, baking powder and baking soda and mix until a smooth batter foams
  • Add apples and gently fold in
  • Spread batter into a loaf tin
  • Bake for 60-70min with foil covering tin to avoid burning
  • Allow to cool completely before drizzling with melted chocolate and slicing

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Macro Friendly Pineapple Cheesecakes
July 12, 2020

Macro Friendly Pineapple Cheesecakes


  • 1 x 42 g sachet of Sam's Pantry Porridge sachets 
  • 23g Simply Eggs, Egg whites 
  • 10g Flora Light Spread 

⁠ Filling 

  • 150g Brancourts Cottage Cheese 
  • 150g Cream Cheese ( Philly Light)
  • 50g Fitlato no-sugar blend 
  • 50g Pineapple Clumps Fit-lato


  1. Blend together butter, porridge sachet and egg whites ( bake 180 deg for 20mins)
  2. Blend together cottage cheese, cream cheese, fit no-sugar, and pineapple clumps Fit-lato.
  3. Pour into cupcake molds ( bake for 40 mins 80deg)⁠ 

139 cals 6.7C, 8.7F, 6.9⁠

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Choc-Hazelnut Macro Fugde
October 01, 2019

Choc-Hazelnut Macro Fugde

This is probably the BEST macro FUDGE recipe you will find..


  • 250 mL water 
  • 150g Cocoa butter ( you can use coconut oil however you will taste it)
  • 75g polydextrose 
  • 75g Fit No Sugar 
  • 250g Hazelnut Butter
  • 175g Botanika Blends Cacao Hazelnut Vegan Protein Powder 
  • 2g Salt 
  • 1g vanilla


  1. Heat over medium heat water, fit no sugar, cocoa butter and polydextrose
  2. When fully dissolved and homogenous remove from heat 
  3. In a mixer ( e.g. kenwood, kitchen aid, us the folding tool and fold in the protein powder, and hazelnut butter, salt and vanilla.
  4. Remove mixture and pour into lined pan, silicon molds and put in the fridge or freezer to set. 
  5. Best enjoyed at room temperature. 


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Macro Peanut Butter Fudge
August 22, 2019

Macro Peanut Butter Fudge

This is the best #ketofriendly #macrofriendly fudge you will ever try. This recipe was developed from Ciao Gelato Nundah, the home of Fit-lato. There will be many more flavours to come however this is an amazing starting point. 

Fudge Recipe 


  1. Add the polydextrose water, fit no-sugar and cocoa butter to a saucepan and heat until all fit no-sugar is dissolved and cocoa butter is melted 
  2. Add to the peanut butter, peanut flour and salt ( We use a Kenwood for this process). Mix until homogeneous
  3. If impatient set in FREEZER, the fridge is to slow ;)

Macro-nutrient Calculation 

22g slabs 83 calories 

  • 6g FAT
  • 3g PROTEIN
  • 2g CARBS


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