3x Recipes inspired by Crosby Tailor!

We are thrilled to bring you these eye catching, vibrant, healthy recipes inspired by Crosby Tailor. Keto, delicious, full of fibre, collagen and best of all no added sugar. Tailor uses Lakanto in all this recipes (woo!) so you can make these very cool flavour combo's without using any refined sugar. We couldn't pick a favourite so decided to make all three! 

Gluten Free - Low Carb - Keto Friendly - Diabetic Friendly - No Added Sugar

"Tailor is a Los Angeles–based modern-day renaissance man: He's a health and fitness coach, a model, a sugar-free dessert chef, and the founder of Crosby's Baking Co. He was long dissatisfied with the way that traditional desserts left him feeling, so he began to experiment with creating sugar-free, nutrient-packed recipes. The results were clean and delicious, so he started to publish the results on his Instagram—landing him more than 80k followers who were dreaming of his superfood sweet creations." 

To read the full original article head here: https://coveteur.com/crosby-tailor-desserts

Check out his insta from more inspiration: @crosbytailor

Cinnamon Roll Cake Squares

Ingredients:

For the Cake:

  • 4 tbs coconut or almond flour 
  • 3 tbs collagen powder 
  • 2 tbs cassava flour 
  • 1/2 cup Lakanto Baking Blend  
  • 1/2 tsp baking soda 
  • 1/4 tsp baking powder 
  • 1/4 tsp salt 
  • 3 full eggs and 1 egg white 
  • 1/3 cup melted grass-fed ghee or butter 
  • 2 tbs sour cream 
  • 1 tsp Tahitian vanilla extract

For the cream cheese icing:

  • 4 tbs whey isolate 
  • 4 tbs Lakanto Icing Powder
  • 2 tbs collagen 
  • pinch of salt 
  • 4 tbs softened ghee 
  • 4 tbs cream cheese

For the Cinnamon Sauce:

  • 4 tbs collagen 
  • 2 tbs Lakanto Baking Blend 
  • 1.5 tbs cinnamon 
  • sprinkle of salt 
  • 2 egg yolks 
  • 2 tbs unsweetened coconut milk

Directions:

1. Preheat oven to 180°C.

2. Mix dry ingredients in one bowl.

3. Mix eggs, vanilla, and butter in another.

4. Add the dry mixture to the wet mixture and mix well. Add sour cream last, and stir in until smooth.

5. Coat an 8x8-inch pan with a little ghee and add the mixture. Bake for 17 minutes at 180°C.

6. While it's in the oven, work on the cinnamon sauce: In a round-bottomed coffee cup, stir dry ingredients, then add yolks and coconut milk, and stir until smooth.

7. Take the cake out after 17 minutes, dress it with the cinnamon sauce, and pop it back in for four to five more minutes.

8. Let cool and sprinkle with a bit of cinnamon.

To Make the Icing:

1. Stir dry ingredients, then use a hand mixer to blend everything into a smooth frosting texture.

2. Add to a piping bag and top the cake.

 

Lemon Poppyseed Muffins With Sweet Lemon Glaze

Ingredients:

For the Muffins:

  • 4 tbs coconut or almond flour 
  • 3 tbs powdered collagen 
  • 2 tbs cassava flour 
  • 1/2 cup Lakanto Baking Blend 
  • 1/2 tsp baking soda 
  • 1/4 tsp baking powder 
  • 1/4 tsp salt 
  • 3 full eggs and 1 egg white 
  • 1/3 cup melted grass-fed ghee or butter 
  • 2 tbs sour cream 
  • 2.5 tsp lemon juice
  • 1 tbs poppy seeds
  • 1 tsp lemon zest 

For the Lemon Glaze:

  • 6 tbs unsalted butter 
  • 1 cup Lakanto Icing Powder
  • 1-2 tsp lemon juice 
  • Top with extra lemon zest and passionfruit (optional)

Directions:

1. Preheat oven to 180°C.

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

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

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

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

6. Bake for 17-18 minutes at 180°C.

7. Let them cool, then make the glaze.

To Make the Lemon Glaze:

1. Melt butter in a saucepan on low, then stir in Lakanto and lemon juice until smooth.

2. Add to a piping bag or just drizzle over muffins with a spoon.

 

Matcha Collagen Cake

Ingredients:

For the Cake:

  • 4 tbs coconut or almond flour 
  • 3 tbs collagen powder 
  • 2 tbs cassava flour 
  • 1/2 cup Lakanto Baking Blend
  • 1/2 tsp baking soda 
  • 1/4 tsp baking powder 
  • 1/4 tsp salt 
  • 3 full eggs and 1 egg white 
  • 1/3 cup melted grass-fed ghee or butter 
  • 2 tbs sour cream 
  • 1 tsp vanilla extract

For the Frosting:

  • 4 tbs Lakanto Icing Powder
  • 2 tbs vanilla whey isolate 
  • 4 tbs collagen powder 
  • 1 tsp matcha powder 
  • 1/4 tsp spirulina 
  • pinch of salt 
  • 3 tbs ghee 
  • 3 tbs cream cheese 
  • 1/4 tsp vanilla extract

Directions:

1. Preheat oven to 180°C.

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. 

4. Coat an 8x8-inch pan with a little ghee and add mixture.

5. Bake for 20-21 minutes at 180°C degrees.

To Make the Frosting:

1. Mix dry ingredients in a bowl, add the others, and use a hand mixer to whip up thoroughly.

2. Top the cake once it cools, and cut into squares. Sprinkle extra matcha powder and rose petals on top (optional) 


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