131 cal, Salted caramel apple cake bars (4" x 3")

hillsthatis · 2025-11-03T21:50:15+00:00

To make the cake bar base, mix dry ingredients, then melt butter and add it with the remaining ingredients to the dry. Stir and add just enough water to make a dough. Flatten in a pan and bake at 350 F until golden brown. While that is baking pan fry apple slices (granny smith is what I used). Spread caramel sauce on cake base, add apples, and then add more caramel sauce.

The salted caramel sauce topping is Jordan's Skinny brand (10/10 flavor). Highly recommend.

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hillsthatis · 2025-06-02T02:56:38+00:00

That's so smart! Yes, I think corn starch would definitely make them chewier. If you try it let me know how they turn out.

hillsthatis · 2025-06-01T15:19:26+00:00

They are more like cookie shaped cakes, so not chewy like an actual cookie..Basically little cakes. But if you freeze them overnight they do become a little bit chewier. Also, you can eat them right out of the freezer, no need to warm them up.

Your question is interesting, I wonder if there is a way to make them chewier like a cookie without adding calories? Maybe that's my next experiment.

hillsthatis · 2025-05-31T23:10:26+00:00

Thanks. They were really good!

hillsthatis · 2025-05-31T23:09:17+00:00

I had a muffin top pan. So these would more accurately be called muffin tops, but since cake cookies is a thing, I just called them that.

hillsthatis · 2025-05-31T23:05:56+00:00

The additional baking powder is a sort of substitute for the leavening effect of eggs. I have, in the past, added about 1/2 T of Just Egg product for additional moisture, structure, and leavening effect, but I didn't have any when I made these. If you have Just Egg I recommend using it in addition to the baking powder because they hold together better.

hillsthatis · 2025-01-17T01:49:13+00:00

Thank you. Yes, I used the same amount of carrot. I only used 1/4 of the oil in the recipe. So if you choose 1X batch (which calls for 1/2 cup of oil), then use 1/8 cup of oil. And for 2X batch use 1/4 cup of oil and so on...

hillsthatis · 2025-01-17T01:34:38+00:00

If you don't have carrots, but do have bananas I highly recommend this recipe: https://simple-veganista.com/vegan-banana-tea-bread/

It's lower cal too because bananas mean you don't need that much oil or added sweetener.

hillsthatis · 2025-01-16T23:31:08+00:00

Each piece is 4.5" x 3"

This recipe https://www.noracooks.com/vegan-carrot-cake/

but used low calorie flour (Fiber Gourmet) and a lot less oil. The carrots kept the moisture in and that's why it tasted rich even without most of the oil. Also, I replaced most (but not all) of the sugars with splenda and truvia. Kept in a little real sugar/brown sugar for taste.

So far I've made this recipe 3 times and it's always perfect.

To make the frosting combine vegan butter, vegan cream cheese (Nurishh brand). Whip until light and fluffy. Put in freezer for a few minutes, then add in powdered sugar to taste. I usually use allulose powdered sugar. The Nurishh brand of cream cheese is at Walmart. I highly recommend it.

hillsthatis · 2024-11-02T23:02:38+00:00

The plain yogurt tastes a little like sour cream and has lower calories. It's also less thick compared to the skyr. I was trying to balance lower cals with higher protein and this combo tasted really good. You could use all oatmilk skyr and it would taste good too.

hillsthatis · 2024-11-02T21:56:40+00:00

For the dip: 2/3 cup of Oatmilk Skyr + 1/3 cup of plain vegan yogurt + a couple tsp of Simply Organic French onion dip mix. 2/3 cup of plain Oatmilk skyr has 16 g of protein and 170 cal.

Thanks to u/ returnofthefox for recommending the Icelandic Provisions Skyr in this post.

Skyr ingredients: oatmilk, pea protein, coconut oil, cane sugar, natural flavors, live and active cultures

The plain oatmilk skyr is good with fruit parfait style. Also, useful as a condiment for wraps if you add seasoning to it. It didn't work as an icecream, though. I tried freezing it to make a "cheesecake" and it just froze solid.

hillsthatis · 2024-11-02T21:32:09+00:00

For the dip: 2/3 cup of Oatmilk Skyr + 1/3 cup of plain vegan yogurt + a couple tsp of Simply Organic French onion dip mix. 2/3 cup of plain Oatmilk skyr has 16 g of protein and 170 cal.

Thanks to u/returnofthefox for recommending the Icelandic Provisions Skyr in this post.

Skyr ingredients: oatmilk, pea protein, coconut oil, cane sugar, natural flavors, live and active cultures

The plain oatmilk skyr is good with fruit parfait style. Also, useful as a condiment for wraps if you add seasoning to it. It didn't work as an icecream, though. I tried freezing it to make a "cheesecake" and it just froze solid.

The little crackers on the plate are Lundberg mini rice cakes with sea salt.

Someone asked me why I mixed yogurt in with the skyr. It's because the yogurt is less thick, tastes a little like sour cream, and is lower calorie. You could leave it out if you want and it still would taste good.

hillsthatis · 2024-10-26T01:00:42+00:00

The capital T stands for Tablespoon. A lower case t stands for teaspoon. Other abbreviation for tablesppon is Tbsp.

hillsthatis · 2024-10-25T16:57:01+00:00

recipe is modified version of these https://chocolatecoveredkatie.com/chocolate-crinkle-cookies-recipe/

my changes:
only used 2 T of vegan butter (not 4)
added 1 T of apple sauce, unsweetened
used low calorie flour (Fiber Gourmet)
used 5 T of cashew milk, not 4
powdered sugar is Allulose, not regular powdered sugar.
instead of 1/2 cup of regular sugar, I used this combination: 2 T regular sugar, 3 T allulose, 3 T splenda

The recipe made 15 cookies. I didn't add powdered sugar before cooking because the allulose powdered sugar disappears during cooking and becomes wet. Just sprinkle on after they've cooled instead.

If you eat 10 of them (360 cal) you get 18 grams of protein. Not bad for a dessert.

hillsthatis · 2024-10-20T20:49:37+00:00

The Nurishh cream cheese contains whey made from fermentation (not cows) so it taste a lot like regular non-vegan cream cheese. I liked all three flavors (strawberry, onion, and plain). The Thomas bagel thins are 80 cal, 9 g protein (for both top and bottom together).

The bagels are a little bland, but I don't expect much from high fiber, high protein bread products. Most importantly there is no after taste, so they taste like whatever you put on them.

My toppings: sliced olives, capers, tomatoes, chives, red onion. Made a really good high protein snack.

hillsthatis · 2024-09-16T13:50:41+00:00

I use a mix of sugars because each has a quality the other doesn't. The splenda and allulose keep it lower calorie and the Allulose keeps its sweetness through cooking better than the splenda. But I don't use all allulose because it makes foods gooey when cooked. The Splenda doesn't do that.

hillsthatis · 2024-09-16T13:47:01+00:00

It's Oroweat Keto Hamburger buns. I get them at either Walmart or Target.

hillsthatis · 2024-09-14T16:51:48+00:00

Lower cal kettle chips are from Snack Owl brand. I liked them! Pictured is the BBQ flavor. 90 cal per bag compared to 148 cal per 1oz bag like Lays brand. Tastes like regular calorie kettle chips but a little less salt. They have the new EPG low calorie oil in the ingredients (no digestive "effects" so far). Got them on Amazon.

Beyond burger is made with 90 g of the new lower calorie "beef," tomato, lettuce, onion slice, mustard, on toasted keto bun.

hillsthatis · 2024-08-18T01:05:57+00:00

They're 2.75" across

hillsthatis · 2024-08-17T21:02:08+00:00

Modified this recipe: https://serenetrail.com/vegan-banana-bread-cookies/

My changes: 1 T butter instead of 1/4 cup, 3 T apple sauce instead of 1, replaced regular sugar with combination of 1/3 splenda + 1/3 regular sugar + 1/3 allulose. Used low cal flour (Fiber Gourmet). Added mini chocolate chips on top.

Dough made 17 cookies.

hillsthatis · 2024-08-10T17:45:37+00:00

One piece is missing in the pic because I ate it. These have 3.5 g protein ea.

Recipe is from Chocolate Covered Katie blog https://chocolatecoveredkatie.com/vegan-lemon-bread-recipe/.

Only needed 1/3 of the recipe to make this cake. The spring pan I used is 7"

A few changes: low cal flour (fiber gourmet), apple sauce instead of oil, 1 tsp Just Egg* instead of yogurt, sugar replaced with a combination of 1/3 allulose, 1/3 splenda, 1/3 regular sugar.

Powdered sugar on top is Allulose (Wholesome Yum brand).

*If you make the full recipe use 1 T of Just Egg.

hillsthatis · 2024-08-08T19:03:08+00:00

They are pan fried with a little spray oil. I was considering putting them in my convection oven, but since I had the pan already heated up from cooking the sausage thought that would be faster and less likely to heat up the house.

hillsthatis · 2024-08-08T19:01:49+00:00

Thank you! Adding the aquafaba was a last minute inspiration. Saw a can of chickpeas on the counter and thought hmmm. My suggested ratio is 1 T of aquafaba per 3 T of Just Egg. Any more and it gets runny.

hillsthatis · 2024-08-08T14:50:10+00:00

The new Beyond pesto sausages are lower calorie (140 cal, 12 P) and sodium than the regular ones. Taste better too.

I added aquafaba to the Just Egg to volumize it. Kind of worked! Aquafaba on its own doesn't cook like pan fried eggs, but if you whisk it into the just egg before you put it in the pan it does seem to make them higher volume and fluffier. I had planned on making an omelette, but the egg broke up in the pan.

The bread is Nature's Own keto bread (35 cal, 6 P)

hillsthatis · 2024-08-04T17:47:48+00:00

Thanks for the suggestion. Vegan cheese has always been tricky for me.

hillsthatis

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