Crosby Tailor Shares Three Wholesome Dessert Recipes

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We firmly believe in enjoying the little luxuries in life – including dessert – as often as possible. We are also major advocates of feeling our best and working at the highest level. Los Angeles-based Crosby Tailor knows this and has a mission to bake sweet, clean treats.

Tailor is a Los Angeles-based modern renaissance man: he’s a health and fitness trainer, model, sugar-free dessert chef, and the founder of Crosby’s Baking Co. He has long been unhappy with the way traditional desserts left him he started experimenting to create sugar-free, nutrient-dense recipes. The results were clean and tasty, so he started posting the results on his Instagram – and landed more than 80,000 followers dreaming of his cute superfood creations.

He recently founded Crosby’s Baking Co., a sugar, gluten, and grain-free dessert company born out of a work of self-love. He’s hacked into the world of clean desserts and created countless guilt-free recipes – each with superfoods and beneficial ingredients that are good for health, and each without sugar and other harmful ingredients. When he’s not in Erewhon, in the kitchen, or at the gym, Tailor shares his knowledge on his Instagram @crosbytailor, where he shares his recipes, workouts, and health / fitness tips with an emphasis on bowel health.

Here are three recipes from the Tailor kitchen in Los Angeles that will sweeten your days and leave you amazed.

Sweet as spring cinnamon roll cake squares

Ingredients:

For the cake:

4 tbsp coconut or almond flour

3 tbsp collagen powder

2 tbsp cassava flour

about 1/2 cup of mixed lakanto or other powdered stevia

1/2 teaspoon baking powder

1/4 teaspoon baking powder

1/4 teaspoon salt

3 full eggs and 1 egg white

1/3 cup melted grass-fed ghee or butter

2 tbsp sour cream

1 teaspoon Tahitian vanilla extract

For the cream cheese glaze:

4 tbsp whey isolate

4 tbsp mixed lakanto or other powdered stevia or monk fruits

2 tbsp collagen

pinch of salt

4 tbsp softened ghee

4 tbsp cream cheese

For the cinnamon sauce:

4 tbsp collagen

2 tbsp mixed lakanto or other powdered stevia or monk fruits

1.5 tbsp cinnamon

sprinkle with salt

2 egg yolks

2 tbsp unsweetened coconut milk

Directions:

1. Preheat oven to 350 ° F.

2. Mix dry ingredients in a bowl.

3. Mix eggs, vanilla and butter in another.

4. Add the dry mixture to the wet mixture and mix well. Finally add sour cream and stir until smooth.

5. Coat an 8×8 inch pan with some ghee and add the mixture. Bake for 17 minutes at 350 ° F.

6. Work on the cinnamon sauce in the oven: stir dry ingredients in a coffee cup with a round bottom, add egg yolks and coconut milk and stir until smooth.

7. After 17 minutes, remove the cake, dress it in the cinnamon sauce and slide it in for another four to five minutes.

8. Let cool and sprinkle with a little cinnamon.

How to do the icing:

1. Stir the dry ingredients and mix everything with a hand mixer to form a smooth frosting texture.

2. Put in a piping bag and place the cake on top.

Spring lemon poppy seed muffins with a sweet lemon icing

Ingredients:

For the muffins:

4 tbsp coconut or almond flour

3 tbsp powdered collagen

2 tbsp cassava flour

1/2 cup lakanto or other powdered stevia or monk fruit

1/2 teaspoon baking powder

1/4 teaspoon baking powder

1/4 teaspoon salt

3 full eggs and 1 egg white

1/3 cup melted grass-fed ghee or butter

2 tbsp sour cream

2.5 teaspoons of lemon extract
1 tbsp poppy seeds

For the lemon glaze:

6 tbsp unsalted butter

1 cup of Lakanto or another powdered sugar made from stevia or monk fruit

1-2 teaspoons of lemon extract

Directions:

1. Preheat oven to 350 ° F.

2. Mix dry ingredients in one bowl and eggs, butter, and lemon extract in another.

3. Add the dry mixture to the wet mixture and mix well.

4. Add and mix sour cream, then stir in poppy seeds.

5. Add eight large baking cups to a muffin pan and pour the batter into each cup about 3/4 of the way up.

6. Bake for 17-18 minutes at 350 ° F.

7. Let them cool and then make the glaze.

How to make the lemon icing:

1. Melt the butter in a saucepan on low heat, then stir in the Lakanto powder or other stevia or monk fruit powder and lemon extract until smooth.

2. Put in a piping bag or simply drizzle over the muffins with a spoon.

Spring green Matcha Funfetti cake

Ingredients:

For the cake:

4 tbsp coconut or almond flour

3 tbsp collagen powder

2 tbsp cassava flour

About half a cup of lakanto or other powdered stevia or monk fruit

1/2 teaspoon baking powder

1/4 teaspoon baking powder

1/4 teaspoon salt

3 full eggs and 1 egg white

1/3 cup melted grass-fed ghee or butter

2 tbsp sour cream

1 teaspoon vanilla extract

For the frosting:

4 tbsp mixed lakanto or other powdered stevia or monk fruits

2 tbsp vanilla whey isolate

4 tbsp collagen powder

1 teaspoon matcha powder

1/4 tsp spirulina

pinch of salt

3 tbsp ghee

3 tbsp cream cheese

1/4 teaspoon Tahitian vanilla extract

Directions:

1. Preheat oven to 350 ° F.

2. Mix dry ingredients in one bowl and eggs, vanilla and butter in another.

3. Add the dry mixture to the wet mixture and mix well. Add sour cream, mix, then add keto sprinkles last.

4. Coat an 8×8 inch pan with some ghee and add the mixture.

5. Bake for 20-21 minutes at 350 degrees.

To make the frosting:

1. Mix dry ingredients in a bowl, add the others and whisk thoroughly with a hand mixer.

2. When the cake has cooled, top it, add more sprinkles and cut into squares.