Beachside Kitchen

Dessert

Low Sugar High Protein Reese’s Eggs

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Say hello to your new favorite low sugar, high protein dessert

These low sugar, high protein Reese’s Eggs are the perfect little treat. But even better than the original, my version of the spring classic actually packs some nutrition in with the decadence!

Ingredients

You only need four ingredients to make these low sugar, high protein, gluten free, dairy free, grain free, refined sugar free treats. I swear they taste way better than the store bought Reese’s Eggs.

Also, you can totally make these in any shape – hearts, balls, in a muffin tin, whatever you’re feeling! I’ve even made them into small squares and then dipped them in chocolate. 

Hu Kitchen Dark Chocolate Gems

I am obsessed with Hu Kitchen Dark Chocolate Gems for baking and or any sweet treat. Insanely delicious organic chocolates made with only three wholesome ingredients: organic cacao, organic coconut sugar, and organic cocoa butter.  

These Hu Kitchen gems have that perfect rich, dark, and decadent taste I crave in dark chocolate. Plus, they melt amazingly well and take any chocolate cookie or brownie to the next level with puddles of dark chocolate. Try this recipe with Dark Chocolate Gems and thank me later. I promise you’ll never go back to the over-processed chips again. 

Use my code BSK20 for 20% off and free shipping on Hu Kitchen’s website. 

Hu Kitchen Grain Free Peanut Butter Cookies

And to take these Low Sugar High Protein Reese’s Eggs to the next level, I added some crumbled HuKitchen Grain Free Peanut Butter Cookies on top. These crunchy cookies are sweetened with dates and even keto friendly! Just check out the nutrition highlights below.

These cookies are:

  • Gluten free
  • Grain free
  • No added sugar
  • Zero dairy 
  • Made without erythritol 
  • No refined starch or tapioca
  • Never any stevia 
  • Not a single sugar alcohol

With four delicious flavors to choose from: chocolate chip, snickerdoodle, peanut butter and gingersnap, the possibilities are endless. I love the gingersnap flavor served with a nice hot cup of tea. The chocolate chip ones taste like healthier (and tastier) Chips A’ Hoy without all the chemicals, gluten, and sugar. 

Use my code BSK20 for 20% off + free shipping! 

Peanut Butter

I love two ingredient peanut butter: just roasted peanuts and salt. Personally, I avoid nut butters with added sugars or processed oils. These are the nut butters you need to stir since the natural oils will separate, but I swear the taste, texture, and flavor is way better. Additionally, the recipes I make are formulated around natural peanut butters, so the more processed versions will likely turn out wonky. 

My favorite creamy peanut butters are the house brands from Trader Joe’s, Sprouts, and Whole Foods. Even better, they’re all quite affordable too!

Vanilla Protein Powder

I used Ancient Nutrition vegan vanilla protein powder, but feel free to use one you love. Just make sure you like the taste of it (duh). Different protein powders may absorb liquid differently, and have different levels of sweetness. 

You may need to add a splash or almond milk or a little extra peanut butter if it dries out. Conversely, if your peanut butter dough is still super wet, add some extra protein powder or a tablespoon or two of coconut or oat flour. 

You could of course also use a chocolate, peanut butter, or salted caramel flavored protein powder if you prefer. The world is your oyster!

Print Recipe

Low Sugar High Protein Reese’s Eggs

Ingredients

  • 1/3 cup peanut butter
  • 1/4 cup vanilla protein powder
  • 1/3 cup Hu Kitchen Dark Chocolate Gems
  • 4 Hu Kitchen Grain Free Peanut Butter cookies, crushed

Instructions

  • Mix together peanut butter and protein powder.
  • You may need to add a little extra of either depending how your protein powder absorbs moisture.
  • Form peanut butter dough into eggs.
  • Place dough in the freezer to harden for 1-2 hours. This makes the eggs much easier to dip in chocolate.
  • Melt your Hu Kitchen dark chocolate gems. Dip dough into melted chocolate.
  • Sprinkle with Hu Kitchen Peanut Butter cookie crumbles.
  • Store in fridge.

Gluten Free Frosted Sugar Cookies

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Please tell me you also grew up buying those Lofthouse frosted sugar cookies at the grocery store. You know, the ones that came in the plastic containers with pink or yellow frosting?

I am still OBSESSED with them, but gluten and refined sugar does me dirty these days. If I had one now, it would give me an instant stomach ache and migraine. So I was determined to find a way to make these my own.

These copycat Lofthouse Cookies taste just like the store-bought childhood classic! But even better than the original, these gluten free frosted sugar cookies are made with REAL simple ingredients that won’t give you an instant sugar hangover, I promise.

I dreamt of making my own version that satisfies all those nostalgic childhood cravings. And heck yes I nailed it! Instead of crazy preservatives, I use a healthier mix of just 8 ingredients, keeping them gluten free, refined sugar free, and using no crazy preservatives!

These are seriously such a throwback, and I’ve heard from so many of you that family and friends who definitely don’t like “healthy” food have LOVED this remake!.

Some tips:

  • I have not tested these cookies with any alternate ingredients or substitutions, so I suggest googling any flour substitutions. I think almond flour work work well, but it may be a little more dense of a cookie.
  • You can use homemade or store bought frosting, or skip the frosting!

Last but not least, I swear these gluten free cookies get even better second day. I store mine on the counter in a Tupperware, but fridge works too!

Print Recipe

Gluten Free Frosted Sugar Cookies

Ingredients

  • 6 tbsp softened butter
  • 2/3 cup coconut sugar
  • 1 egg
  • 1/4 cup 2% Greek yogurt
  • 1 tsp vanilla extract
  • 1 1/2 cup King Arthur gluten free flour
  • 1 tsp baking powder
  • small pinch of salt (if butter is unsalted)
  • Vanilla frosting of choice

Instructions

  • Heat oven to 350
  • Line a sheet pan with parchment paper
  • In a mixing bowl, use an electric mixer to cream together sugar and softened butter
  • Add egg and mix until creamy and combined.
  • Add in vanilla extract and Greek yogurt, and mix until combined.
  • Combine dry ingredients with the wet, and mix until incorporated.
  • Scoop batter onto lined cookie sheet. Using your hand or the bottom of a wet glass, flatten the cookies slightly (as they will not spread much at all while baking)
  • Bake 10-14 minutes until the edges are just turning golden brown.
  • Let cool completely, then frost with vanilla frosting of choice and top with sprinkles.

Cinnamon Maple Paleo Coffee Cake

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This Cinnamon Maple Paleo Coffee Cake is serious fall vibes in a sneakily easy recipe. My mom declared this THE BEST DESSERT I’VE EVER MADE. And I honestly don’t disagree.

Best ever Maple Cinnamon Paleo Coffee Cake


Let’s talk about this GOODNESS. It’s a cinnamon maple paleo coffee cake is fluffy, moist, just the right amount of cinnamon maple sweet. The texture is insane, tender and soft but still holds together unlike some paleo cakes.

Next, you pair that tender maple spiced cake with this perfect touch of crunch from the cinnamon crumb topping. Hello – PERFECTION!

Best part of all, this coffee cake is completely gluten free, grain free, refined sugar free, with easy swaps to keep it dairy free. I love making recipes that are also forgiving, which is why I love baking with almond flour. Since it is naturally more moist, you get a bit more leeway on baking time than some other traditional flours.


I kept the ingredients super simple on these for you just because I love your all that much. The base of the cake is just 8 ingredients you probably already have in your pantry. Top that with a crunchy crumb topping and you’ve got yourself the perfect treat for Fall.

I used Sprouts Brand Organic Maple syrup for sweetness on the cake base and it gives it such a warm and cozy sweetness.  Sprouts is my go-to for grocery shopping – it’s got that neighborhood feel but with a dope selection of healthy gluten free options and all my baking staples. And lot’s of gluten free, dairy free, paleo options for every diet type.

So bake yourself up a batch of this Cinnamon Maple Coffee Cake pronto, curl up on the couch with a cup of coffee or hot tea, and enjoy!

If you love this recipe, you’ll also love my Caramelized Banana Bread recipe.

Print Recipe

Cinnamon Maple Maple Coffee Cake

This coffee cake is the perfect fall treat – the cake is crazy tender and moist, with warm cinnamon spices and a rich maple flavor that pairs perfectly with a hot cup of coffee.
Prep Time10 minutes
Cook Time40 minutes
Servings: 16

Ingredients

Cake Ingredients

  • 3 eggs
  • 1/3 cup coconut oil or butter, melted
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 2 cups almond flour, packed
  • 1 tsp baking soda
  • 2/5 tsp cinnamon

Crumble Topping

  • 3/4 cup almond flour, packed
  • 1/2 cup coconut sugar
  • 2 tsp cinnamon
  • 5 tbs melted coconut oil or butter

Instructions

  • Heat oven to 350.
  • Line 8×8 square cake tin with parchment paper.
  • Mix together the wet ingredients for the cake until well combined.
  • Then, add in dry ingredients and stir until well combined.
  • Pour cake batter into 8×8 cake tin.
  • Next, mix together the ingredients for the crumb topping. Sprinkle crumb topping evenly over the cake batter.
  • Bake cake for 35-45 minutes or until a toothpick comes out mostly clean.
  • Let cool a bit before devouring (if you can wait that long!). 

Campfire Cookies

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We are in the peak of gorgeous summer days here in San Diego! And nothing says summer in my book like S’mores cooked on a campfire around a big group of friends.

Unfortunately, big summer gatherings aren’t really happening these days (thanks COVID), so I wanted to bring that same fun, summer spirit to an easy cookie recipe you can whip up in the comfort and safety of your own home. Genius idea: do a virtual bake sesh with your besties and enjoy these cookies together from afar!!

Look at these Campfire Cookies! Grain free, dairy free, and refined sugar free but oh so delicious.

Okay, now about these Campfire Cookies. These grain free cookies are incredibly easy to make and seriously indulgent deliciousness. In other words, you need them NOW!

Let’s talk about these cookies…

What’s all they hype about?? We take a grain free, paleo cookie base that’s ready in 3 minutes. Next, we stir in some chopped Jojo’s Chocolate Bark Peanut Butter Delight chocolate bars and a handful of mini marshmallows. Then, you scoop these beauties onto a lined baking sheet. Lastly, top with more chocolate and marshmallows, bake and DEVOUR.

Plus, my Campfire Cookies are totally grain free, with dairy free options! These cookies are made with less sugar and nutrient-dense ingredients, but still taste crazy indulgent!

Campfire cookies made with an almond flour and coconut flour mix!

Some tips: I love using an almond flour / coconut flour mix in my grain free cookies. It gives a perfect balance of fluff, chew, and holds together. I think you could swap the almond flour for a gluten free flour blend, but you may need to add a touch less flour so they don’t dry out.

Don’t forget to tag me in your baking on Instagram – literally nothing makes me happier! If you experiment with substitutions, please comment here or on Instagram to let me know how it goes!

Print Recipe

Campfire Cookies

These grain free and dairy free cookies have all the flavors of your childhood campfire S'mores, but made with better-for-you ingredients!
Servings: 9 cookies

Ingredients

  • 1/4 cup grass fed butter or coconut oil, softened
  • 1/3 cup coconut sugar
  • 1 egg
  • 3/4 cup almond flour
  • 3 tbs coconut flour
  • 1/2 tsp baking soda
  • pinch salt
  • 1/3 cup mini marshmallows
  • 2 oz Jojo's Peanut Butter Delight Chocolate, chopped

Instructions

  • Heat oven to 350
  • In a mixing bowl, cream together butter and sugar with a hand mixer until smooth (1-2 minutes)
  • Add egg to butter and sugar and beat until creamy.
  • Add dry ingredients and stir until well combined.
  • Fold in half of chopped chocolate and marshmallows.
  • Scoop onto a parchment lined baking sheet. The batter made 9 large cookies for me.
  • Add other half of chocolate and marshmallows to top of scooped cookies.
  • Bake for 9-11 minutes or until edges are just golden and middle is still a bit gooey.
  • Let cool for 10-20 minutes, then DEVOUR.

P.S. if you love these, you’ll definitely love my BEST PALEO CHOCOLATE CHIP COOKIES EVER.

Double Chocolate Zucchini Muffins

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Let me start this off my saying, yes, I know I often say something is the best thing I’ve ever baked. BUT DAMN, GINA, THESE ARE ONE OF THE BEST THINGS I’VE EVER BAKED!

These DOUBLE CHOCOLATE ZUCCHINI MUFFINS are truly magical. I just started throwing ingredients in a bowl, writing down what I did step by step until I came up with a batter that felt like the right consistency, and wow it did not disappoint!

The texture of these double chocolate zucchini muffins reminds me so much of those classic chocolate Costco muffins I grew up with – fluffy, chewy chocolatey heaven. But instead of tons of refined sugars and processed ingredeints, these muffins are gluten free, refined sugar free, and actually pack 10+ grams of protein per muffin.

Some notes on these muffins

  • These aren’t super duper sweet (think muffin, not cupcake) so you can add more maple syrup or chocolate chips if you want something more like a brownie
  • I used a mix of almond flour and King Arthur gluten free flour blend. You could do all of one or the other, but the mix gives it this bomb texture, so I’d definitely suggest it
  • I added espresso powder which enhances the chocolate flavor, but don’t sweat it if you don’t have it
  • Also thew in 3 scoops of collagen peptides, which adds 27 grams of protein to the batch without changing the texture or flavor. It’s totally optional, but don’t stress if you don’t have it on hand.
Print Recipe

Double Chocolate Zucchini Muffins

While these taste totally decadent, these gluten free and refined sugar free muffins are low in sugar, high in protein, and kid friendly to boot!
Servings: 15 muffins

Ingredients

  • 2 cups shredded zucchini
  • 2 eggs
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil, melted
  • 1/4 cup 2% Greek yogurt
  • 1/2 cup almond milk (or milk of choice)
  • 1 cup King Arthur gluten free flour blend
  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 1 tsp instant espresso powder
  • 3 scoops collagen peptides (optional)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Small pinch of salt
  • 1/2 cup chocolate chips

Instructions

  • Heat oven to 350.
  • In a large mixing bowl, mix together all wet ingredients until well combined. I like to add the collagen in with the wet ingredients, helps it dissolve.
  • Add in dry ingredients and stir until well combined.
  • Fold in chocolate chips (I saved some extra chips for the top to make it look pretty).
  • Oil a muffin tin with coconut oil so they don't stick.
  • Bake for 15-20 minutes or until a toothpick comes out with some wet crumbs (don’t over bake!!)
  • DEVOUR

Grain Free Lemon Loaf

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Let me tell you something as we start this off: this loaf is a BADDIE. You all asked for something lemon and wowww we loved how this turned out.

This grain free lemon loaf is pretty dang close to a lemon pound cake, but made with a whole lot less butter or refined sugar, made totally grain free, gluten free, and chock full of protein, fiber + healthy fats.

Some swaps I made: brought in some Greek Yogurt and almond milk to reduce the amount of butter needed to keep it moist. I also swapped in some almond flour and coconut flour that are nutrient dense options instead of refined white flour (which, being gluten free, I can’t eat!).

I added a quick and easy lemon icing to the top, since this loaf alone is not very sweet, and it was the perfect pairing. Some icing even soaked in the loaf and it made it all kinds of moist and delicious. I’d definitely suggest adding some sort of icing/frosting of your choice!


Some Recipe notes for you:

  1. This isn’t a very sweet loaf of you’re skipping icing, so feel free to add a bit more maple syrup if you’re looking for dessert vibes.
  2. I haven’t tested any other flours in the recipe. I’d google sub ratios if you do want to substitute either or both. Remember: coconut flour absorbs A LOT of liquid, so be careful with your substitutions.
  3. You could most likely swap for vegan yogurts to make dairy free, just haven’t tried that myself!
Print Recipe

Grain Free Lemon Loaf

Took a classic lemon loaf inspiration, but transformed it into a healthier version that is grain free, gluten free, and rich in protein and fiber. So you can feel good about your dessert 🙂
Servings: 10 slices

Equipment

  • 9×5 loaf pan
  • parchment paper
  • Mixing bowl
  • Hand or stand mixer

Ingredients

  • 1/4 cup melted butter or coconut oil
  • 1/3 cup Greek or Icelandic yogurt
  • 3 eggs
  • 1/3 cup + 2 tbsp lemon juice
  • 1 tbsp lemon zest (from 2-3 small lemons)
  • 1/3 cup + 2 tbsp maple syrup or honey
  • 1/2 cup almond milk (or milk of choice)
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • 1/2 cup coconut flour (not packed)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt

Lemon Icing

  • 1 1/4 cup powdered sugar
  • 1-2 tbsp lemon juice
  • 2-3 tbsp almond milk (or milk of choice)

Instructions

  • Heat oven to 350.
  • Line a loaf pan with parchment paper (mine was 9×5).
  • Using a hand or stand mixer, mix together butter and Greek yogurt until well combined and creamy.
  • Add eggs, vanilla, lemons juice, zest, almond milk and maple syrup, and mix again until combined.
  • Next, add in dry ingredients and mix until well incorporated.
  • Pour batter into lined pan.
  • Bake for 45-60 minutes or until toothpick comes out clean/with a few wet crumbs (don’t over bake!! or it’ll get dry). Every oven is different, so start checking when it smells lemony.
  • Let cool to room temperature.
  • Option to add lemon icing if you want – I definitely enjoyed it! I like my lemon icing on the thicker side, but feel free to customize based on what you like.
  • Enjoy for 2-3 days, stored in a loosely covered pan or Tupperware.

Notes

You can make the lemon icing as thick/thin as you want. I definitely suggest started with 1 tbsp of each lemon juice and almond milk and slowly adding from there. 

Vegan Chocolate Banana Bread

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This delicious vegan recipe is based on the chocolate hazelnut banana bread in my lovely friend Rachel Conners (of the divine healthy baking site Bakerita) brand new cookbook: Bakerita: 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker and wow it was absolutely INCREDIBLE 🙌🏻

Well you definitely don’t have to ask me twice to make anything with banana or chocolate. Well, truly, you don’t have to ask me twice to bake any form of banana bread. Or dessert. I’m here for the people.

We didn’t have every ingredient so had to wing it a bit, but it stilled turned out AMAZING. I can’t even imagine how good it would be with all the right ingredients.

This vegan chocolate banana bread truly tastes like a brownie meets cake meets banana bread. I’m drooling just reminiscing about this divine dessert We ate the whole loaf in less than 12 hours. Sooo trust me, you want it. Here’s my version with what we had on hand.

Print Recipe

Vegan Chocolate Banana Bread

Somehow this paleo, refined sugar free, and vegan chocolate banana bread tastes like the most insanely decedent dessert you'll ever eat

Ingredients

  • 3 spotty bananas, mashed
  • 1/3 cup coconut sugar
  • 1/3 cup chocolate granola butter (or any nut/seed butter you want)
  • 1/4 cup almond milk
  • 1/4 cup coconut oil
  • 2 tbs ground flaxseed
  • 1 cup almond flour
  • 1/2 cup Bob's Red Mill Paleo Flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2/3 cup chocolate chips
  • 1/4 cup cacao nibs (optional!)

Instructions

  • Heat oven to 350.
  • Mix together wet ingredients.
  • Add dry ingredients and mix well.
  • Fold in half of chocolate chips.
  • Pour batter into a parchment lined 8×4 loaf tin.
  • Top with remaining chocolate chips and all of the cacoa nibs.
  • Bake for 40-60 minutes or until toothpick comes out with a few wet crumbs. I personally love mine a little gooey in the middle.
  • Let cool completely. It gets way better second day if you can wait that long.

Healthy Zucchini Bread

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Before I whipped up this healthy paleo zucchini bread recipe, I think you all requested a zucchini bread recipe at least once a week. So I finally got around to it, and WOW why did I wait so long??

I worked to keep the ingredients super simple (and hopefully readily available for you), and even the directions super easy – hello one bowl baking!

This healthy zucchini bread is paleo, refined sugar free, moist and that perfect balance of fluffy but hearty. Take all that and add some luscious dark chocolate and sneaky veggie goodness.

Some tips: you could always swap out the chocolate for chopped nuts, or omit all together. I haven’t tested any flour subs but gluten free, regular, or oat flour probably work well too!

Print Recipe

Healthy Zucchini Bread

This healthy zucchini bread is gluten free, paleo, refined sugar free, and oil free!

Ingredients

  • 1 medium zucchini, shredded (1 heaping cup)
  • 2 eggs
  • 1/2 cup creamy almond butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 3/4 cup almond flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • pinch of salt
  • 1/2 cup chopped dark chocolate

Instructions

  • Heat oven to 350.
  • Line 8×4 loaf pan with parchment paper.
  • In a mixing bowl, combine wet ingredients until well combined.
  • Then add in dry ingredients and mix until combined. Fold in chocolate.
  • Pour into pan and top with more chocolate.
  • Bake for 30-45 minutes or until toothpick comes out clean.
  • Let cool completely before serving. Enjoy!

Peanut Butter Crack Bars

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These Grain Free Peanut Butter Crack Bars are such a quick and easy no bake dessert that is SO DAMN SATISFYING. It’s basically peanut butter fudge meets a Reese’s bar. And unlike most fudge, it’s totally dairy free, much lower in sugar, and even sneaks in some protein because I love you all that much.

You can use any nut/seed butter you like in these – maybe swap for cashew butter or almond butter to keep paleo if that’s your thing!

And if you skip the collagen, these are totally vegan (no need to sub for anything). Keep these peanut butter crack bars stored in the freezer and let thaw at room temp for a minute or two before eating – if you can wait that long!

Print Recipe

Peanut Butter Crack Bars

Ingredients

Peanut Butter Fudge Layer

  • 1 cup peanut butter
  • 1/4 cup maple syrup
  • 2 scoops collagen peptides (optional)
  • 3/4 cup almond flour
  • 1/3 cup chopped dark chocolate or chocolate chips
  • a pinch salt

Chocolate layer

  • 2/3 cup dark chocolate, melted
  • 1 tsp coconut oil
  • 2 tbsp peanut butter
  • 1 scoop collagen peptides

Instructions

  • Line 9×5 bread pan with parchment paper
  • Mix together peanut butter layer ingredients until well combined
  • Press peanut butter layers into lined pan
  • Melt chocolate, and stir in coconut oil, collagen, and peanut butter
  • Pour chocolate over peanut butter layer, then place in freezer to harden
  • Slice, sprinkle with flakey sea salt, and enjoy!
  • Keep stored in the freezer