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Food

Heartthrob Crosby Tailor Shares Three Gut-Health-Friendly Treats

The gut-health expert on living a little without sacrificing your wellness.

We're firm believers in enjoying the little luxuries in life—including dessert—as often as we can. We're also major advocates for feeling our best and performing at the highest level. Los Angeles–based Crosby Tailor knows this and is on a mission to bake sweet, clean treats.

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.

He recently founded Crosby's Baking Co., a sugar-, gluten-, and grain-free dessert company born from a labor of self-love. He hacked the clean dessert world and has come up with countless guilt-free recipes—each boosted with superfoods and beneficial ingredients that promote health, and each void of sugar and other harmful ingredients. When he's not at Erewhon, in the kitchen, or at the gym, Tailor is sharing his wealth of knowledge via his Instagram, @crosbytailor, where he shares his recipes, workouts, and health/fitness tips—with a focus on gut health.

Here, three recipes from Tailor's Los Angeles kitchen that will sweeten your days and leave you feeling amazing.


Sweet as Spring Cinnamon Roll Cake Squares


Ingredients:


For the Cake:

4 tbs coconut or almond flour
3 tbs collagen powder
2 tbs cassava flour
about 1/2 cup blended Lakanto or other powdered stevia
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 blended Lakanto or other powdered stevia or monk fruit
2 tbs collagen
pinch of salt
4 tbs softened ghee
4 tbs cream cheese


For the Cinnamon Sauce:

4 tbs collagen
2 tbs blended Lakanto or other powdered stevia or monk fruit
1.5 tbs cinnamon
sprinkle of salt
2 egg yolks
2 tbs unsweetened coconut milk


Directions:

1. Preheat oven to 350° F.

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 350° F.

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.


Springtime 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 blended Lakanto or other powdered stevia or monk fruit
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 extract
1 tbs poppy seeds


For the Lemon Glaze:

6 tbs unsalted butter
1 cup Lakanto or other powdered stevia or monk fruit powdered sugar
1-2 tsp 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 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 350° F.

7. Let them cool, then make the glaze.


To Make the Lemon Glaze:

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

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


Spring Green Matcha Funfetti Cake


Ingredients:


For the Cake:

4 tbs coconut or almond flour
3 tbs collagen powder
2 tbs cassava flour
about 1/2 cup blended Lakanto or other powdered stevia or monk fruit
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 blended Lakanto or other powdered stevia or monk fruit
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 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 8x8-inch pan with a little ghee and add 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 use a hand mixer to whip up thoroughly.

2. Top the cake once it cools, add more sprinkles, and cut into squares.

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