Recipes
Biscoff Stuffed Brown Butter Cookies
Ingredients
- 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
Directions:
- 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)
Apple White Choc Loaf
Ingredients
- 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
Directions:
- 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
Caramel Cookies Self Saucing Pudding
Ingredients
- 90g light butter
- 40g egg white
- 80g almond milk
- 80g caramel cookie fitlato, melted at room temperature
- 180g plain flour
- 200g fit no-sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 50 golden syrup + 20 water
Directions:
- Preheat oven to 180C
- In a mixer, combine butter, egg whites, almond milk and fitlato until smooth
- Add flour, sugar, baking soda and baking powder and mix until smooth
- Spoon batter into 3 greased ramkins
- In a separate bowl, combine golden syrup and water until smooth
- Gently pour syrup over batter in ramkins
- Bake for 20 min or until golden brown. Enjoy whilst hot with fitlato
Macro Friendly Pineapple Cheesecakes
Base
- 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
Method
- Blend together butter, porridge sachet and egg whites ( bake 180 deg for 20mins)
- Blend together cottage cheese, cream cheese, fit no-sugar, and pineapple clumps Fit-lato.
- Pour into cupcake molds ( bake for 40 mins 80deg)
139 cals 6.7C, 8.7F, 6.9
Choc-Hazelnut Macro Fugde
This is probably the BEST macro FUDGE recipe you will find..
Ingredients
- 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
Method
- Heat over medium heat water, fit no sugar, cocoa butter and polydextrose
- When fully dissolved and homogenous remove from heat
- In a mixer ( e.g. kenwood, kitchen aid, us the folding tool and fold in the protein powder, and hazelnut butter, salt and vanilla.
- Remove mixture and pour into lined pan, silicon molds and put in the fridge or freezer to set.
- Best enjoyed at room temperature.
Macro Mud Cake
This black bean mud cake is the fudgiest, most delicious indulgent tasting yet #guiltfree treat. Best enjoyed with a scoop of Fit-lato.
Macro Mud Cake
Ingredients
- 1 can of black beans juices and all
- 100g of apple puree ( https://spc.com.au/product/spc-apple-puree-4-x-120g/ )
- 120g of Egg whites
- 80g Botanika Blends Cake Batter Protein ( https://botanikablends.com.au/ )
- 75g Fit-lato No-Sugar Blend
- 50g Cocoa powder
- 5g Baking Soda
- 5g Baking Powder
- 50g Kirkland Dark Chocolate Chips
Method
- Blend all the wet ingredients
- Add them to the dry ingredients
- Put into a loaf tin
- Bake for 45 - 50 minutes (until you can pull a skewer out without batter sticking)
Macros
CALORIES 111
FATS 4
CARBS 10
PROTEIN 10
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
- 30g Polydextrose (you can swap it for inulin however the carbohydrate and calories will increase)
- 30g Fit No-Sugar Blend
- 100mL Water
- 60g Cocoa Butter ( you can swap this for coconut oil, I use Cacao Barry Brand https://www.cacao-barry.com/en-OC )
- 100g Crunchy Peanut Butter ( I use https://mayvers.com.au/ )
- 70g defatted peanut butter ( I imported some from the USA but I recommend https://botanikablends.com.au/ )
- 2g Maldon Sea Salt https://www.maldonsalt.co.uk/
Method
- 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
- Add to the peanut butter, peanut flour and salt ( We use a Kenwood for this process). Mix until homogeneous
- 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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