Recipes

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

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

Topping:
• 100g banana, sliced
• Drizzle maple syrup

Directions:
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

• 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)

• 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

• 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

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

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

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

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. 

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

1. Blend all the wet ingredients 
2. Add them to the dry ingredients  
3. Put into a loaf tin 
4. Bake for 45 - 50 minutes (until you can pull a skewer out without batter sticking)

Macros 

CALORIES 111

FATS 4

CARBS 10

PROTEIN 10

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

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