Don’t Deny Yourself This December: Apple Gingerbread Snack Cakes

The season is upon us, and that means temptations at every turn — indulgent sweet treats, spiced liquor drinks, and your neighbor’s annual holiday party.

December is a favorite month for many, but it can also be a real diet dealbreaker. If you’re trying to stay healthy during the holidays, you don’t have to constantly deny yourself of your favorite things. The following recipe for Apple Gingerbread Snack Cakes mixes non-traditional flours to create a sweet and satisfying dessert that is so healthy you could even eat a couple of cakes for breakfast. That might even convince chubby Old St. Nick.

The key to baking healthy treats that don’t taste heavy and dry is finding the right ratios of dry to wet ingredients. I’ve done the work for you. All you have to do is gather the ingredients and enjoy the holidays!

Apple Gingerbread Snack Cakes

Nutrition Information/Macros:

Yield: 9 snack cakes • Serving size: 1 cake
Calories: 120cal • Fat: 2g • Carbs: 15g • Protein: 10g

**A standard serving of traditional gingerbread cake can contain up to 400 calories, 11 grams of fat, and 65 carbs. I promise your sweet tooth will be happy and satisfied after eating this healthier version.


  • 90g Kodiak Cakes Power Cakes
  • 50g Bob’s Low Carb Baking Mix
  • 25g Bob’s Red Mill Oat Flour
  • 15g vanilla protein powder
  • 1/4 cup Stevia baking powder (I recommend Stevia in the Raw, which can be found at most grocery stores in the baking section).
  • 2 tbsp Lakanto Golden Monkfruit Sweetener (a natural brown sugar alternative, and available on Amazon. If you don’t buy it, use 2 more tbsp of Stevia, or 2 tbsp of light brown sugar).
  • 1 tsp baking powder ❑ 1/2 tsp baking soda ❑ 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 1 egg
  • 1/2 cup of carton egg whites
  • 1/2 tbsp oil (if using coconut oil, make sure wet ingredients come to room temperature first)
  • 1 cup of applesauce
  • 1 tbsp milk (I use unsweetened almond milk)
  • 2 tbsp plain Greek yogurt (I bake with 2% plain Fage Greek yogurt)
  • 1 tbsp molasses
  • 1 tsp vanilla extract
  • 40g chopped apple (about 1/2 of an apple)


  1. Preheat oven to 350F. Whisk dry ingredients together. In a separate bowl, lightly beat egg and egg whites, and whisk together oil, applesauce, milk, yogurt, molasses, and vanilla.
  2. Add dry to wet and mix. Using an ice cream scoop, divide batter into a non-stick sprayed mini 9-loaf pan. Place an equal amount of apple chunks into each pan, and push down into the batter slightly with a toothpick.
  3. Bake for 14-17 minutes, and serve warm with light whipped cream.

(I like to use a mini 9-loaf pan for built-in portion control, but if you don’t have one, you can easily make this recipe in a 9×9 square cake pan, or to make 12-13 standard sized muffins).

By Kerrieann Axt

Kerrieann Axt is a freelance writer and Contributing Editor of H+F Magazine, who moved from Memphis to New England in 2014. Now the voice behind FIT & SAVOR, a health and wellness website, she develops recipes, practices food photography, and works as an online coach for female-focused nutrition and training company, All or Nothing Fitness.

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