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Paleo Raw Carrot Cake {GF, Paleo, Low Cal, Vegan}

March 21, 2016

Paleo Raw Carrot Cake is a spin on a traditional favorite! Made with a carrot, date and walnut base, this delicious cake is topped with a silky cashew maple coconut icing that’s surprisingly healthy and good for you. This is what carrot cake dreams are made of!  Paleo + Gluten Free + Vegan + Low Calorie

Paleo Raw Carrot Cake is a spin on a traditional favorite! Made with a carrot, date and walnut base, this delicious cake is topped with a silky cashew maple coconut icing that's surprisingly healthy and good for you. This is what carrot cake dreams are made of!

Remember when I said I would never make a cake?

Well, I lied. I made you a cake.

Click here to pin this recipe!

Paleo Raw Carrot Cake is a spin on a traditional favorite! Made with a carrot, date and walnut base, this delicious cake is topped with a silky cashew maple coconut icing that's surprisingly healthy and good for you. This is what carrot cake dreams are made of!

If there’s one thing that will bring me to my knees (other than chocolate of course), it’s carrot cake. In fact, if a guy wants to win me over on a date then all he needs to do is bring me carrot cake. I would take carrot cake any day over chocolate. Okay, so maybe not any day. I would still gladly accept chocolate anytime.

But there’s just something about carrot cake.

Maybe it’s the carrots. Maybe it’s the coconut. Maybe it’s the sweet cinnamon-y bread. Or maybe it’s that sweet, sweet vanilla icing. Whatever it is, carrot cake is what my dreams are made of.

Paleo Raw Carrot Cake is a spin on a traditional favorite! Made with a carrot, date and walnut base, this delicious cake is topped with a silky cashew maple coconut icing that's surprisingly healthy and good for you. This is what carrot cake dreams are made of!

Paleo Raw Carrot Cake

The thing about carrot cake is that it’s a lot harder to make healthy than you think. I should know. I’m pretty sure I’ve made at least 50 different versions of carrot cake for months and have never been able to get it just the way I wanted. Don’t get me wrong.

They were all good, but none of the versions turned out the way I imagined in my head. You know when you have something in your mind a certain way and everything else is just well, okay? Because not only am I a perfectionist, but I also have to get whatever it is just right before it meets my expectations.

Finally I gave up on making a “cake” and thought what if I just made the base out of walnuts and dates? Enter Raw Carrot Cake.

Paleo Raw Carrot Cake is a spin on a traditional favorite! Made with a carrot, date and walnut base, this delicious cake is topped with a silky cashew maple coconut icing that's surprisingly healthy and good for you. This is what carrot cake dreams are made of!

For the icing I wanted something lighter and with less sugar, but that was healthy. I know, I was asking for a lot here! So sticking with the raw theme, I knew I wanted to blend something with soaked cashews to get the consistency I wanted but that something was the question so I slept on it, went to the gym and the next morning it came to me.

Coconut milk! After my workout, I picked up the coconut milk and blended it with the soaked cashews, some almond extract and maple syrup and voila! Best. Icing. Ever.

Raw Carrot Cake

It’s just the way I wanted it. It’s thick and lightly sweet, but not overly sweet. I actually doubled the icing so I could dip Raw Carrot Cake into it. Something I highly recommend by the way!

This Raw Carrot Cake is guaranteed to win any heart. It sure won mine! I’m already on my third batch and I have no guilt eating it either with all it’s healthy ingredients. Maybe one day I’ll make a plain old, regular carrot cake but until then, Raw Carrot Cake it is!

Paleo Raw Carrot Cake is a spin on a traditional favorite! Made with a carrot, date and walnut base, this delicious cake is topped with a silky cashew maple coconut icing that's surprisingly healthy and good for you. This is what carrot cake dreams are made of!

More Recipes To Try

Paleo Vegan Raw Pumpkin Pie

Raw Pumpkin Pie! Made with a walnut, date base & topped with a creamy, cashew pumpkin custard, this is what pumpkin pie dreams are made of. No baking required! Serve as a dessert or healthy snack. Paleo + Vegan + Low Calorie

More Carrot Cake Recipes

Vegan Turmeric Carrot Cake Bites

Turmeric Carrot Cake Bites! Made with 8 wholesome ingredients, these nutrition dense bites are a delicious no bake snack you can take with you anywhere. Gluten Free + Low Calorie + Vegan

Paleo Carrot Cake Cookies

These decadent Paleo Carrot Cake Cookies taste like carrot cake and take just 15 minutes to make! Made with almond flour, carrots, coconut and cinnamon and no no refined oil or sugar these cookies are grain free, gluten free, Paleo and Vegan with a low calorie option too. 

Gluten Free Carrot Cake Pancakes

Healthy Carrot Cake Pancakes! These moist, mildly spiced pancakes taste like real carrot cake only in breakfast form & better for you too! Gluten Free + Low Calorie

Click here to pin this recipe!

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Paleo Raw Carrot Cake

Paleo Raw Carrot Cake is a spin on a traditional favorite! Made with a carrot, date and walnut base, this delicious cake is topped with a silky cashew maple coconut icing that's surprisingly healthy and good for you. This is what carrot cake dreams are made of!  Paleo + Gluten Free + Vegan + Low Calorie

Author Skinny Fitalicious
Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 16 slices
Calories 180 kcal
Raw Carrot Cake
4.8 from 5 votes
Print

Ingredients

For the Base

  • 1 cup carrots shredded in a food processor
  • 1 cup dates pitted
  • 1/2 cup unsweetened coconut flakes
  • 1 cup walnuts
  • 1/4 cup coconut oil melted
  • 1/4 cup coconut flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ginger

For the Icing

  • 1/2 cup cashews soaked in water 20 minutes
  • 1/8 cup unsweetened coconut milk
  • 1 tbsp maple syrup
  • 2 tbsp coconut oil melted
  • 1 tsp almond extract
  • 2 tbsp walnuts for topping
US Customary - Metric

Instructions

  1. To make the base, mix dates in a food processor until it forms a paste. Break up the paste into a few chunks to spread it evenly throughout the food processor.

  2. Add the walnuts, carrots, ginger, nutmeg, cinnamon, coconut flour, coconut oil and coconut flakes together to the food processor with the date paste and combine until mixed together.

  3. Line a loaf pan with parchment paper vertical and horizontal so you can pull up the cake easily once set.

  4. Place the base mixture in the loaf pan and place in the freezer while you make the icing.

  5. To the food processor, add soaked cashew, coconut milk, maple syrup, almond extract and coconut oil. Blend until a silky smooth icing forms.

  6. Remove the loaf pan from the freezer and using a spatula spread the icing over the base covering all the corners and edges. Sprinkle with walnut pieces and gently push into the icing with your finger to secure.

  7. Place the loaf pan back in the freezer, 4 hours minimum (overnight is best).

  8. Remove and slice into 16 mini carrot cake bites.

  9. Keep carrot cake bites in a container in the freezer.

Recipe Notes

  • Soak cashews 3-4 hours, for best results soak overnight.
    For a sweeter icing, add 1-2 tbsp more of the maple syrup.
  • If you love this recipe, also see my Raw Pumpkin Pie Cake.
  • Substitutes for dates include: figs, dried raisins or cranberries. No other substitutes have been tested with this recipe. For those who believe dates have too much sugar, remember the sugar in dates is balanced with fiber which is key with any high sugar food. Unless you are diabetic, there is no need to avoid dates. 
  • My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
  • If you love this recipe, check out my low calorie cookbook for more delicious recipes and weight loss tips!
Course Dessert
Cuisine Dessert
Keyword cake, carrot, carrot cake, dairy free, delicious, dessert, gluten free, healthy, low calorie, no bake, Paleo, raw, refined sugar free, vegan

Recipe Video

Nutrition facts per serving (1slice)
Calories 180 kcal
Fat 12.5 g
Saturated Fat 5.7 g
Cholesterol 0 mg
Sodium 15.8 mg
Potassium 0 mg
Carbohydrates 12.5 g
Fiber 3.2 g
Sugar 7.9 g
Protein 2.5 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 0 %

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What I Used For The Recipe
     

Paleo Raw Carrot Cake is a spin on a traditional favorite! Made with a carrot, date and walnut base, this delicious cake is topped with a silky cashew maple coconut icing that's surprisingly healthy and good for you. This is what carrot cake dreams are made of!  Paleo + Gluten Free + Vegan + Low Calorie

Paleo Raw Carrot Cake is a spin on a traditional favorite! Made with a carrot, date and walnut base, this delicious cake is topped with a silky cashew maple coconut icing that's surprisingly healthy and good for you. This is what carrot cake dreams are made of!  Paleo + Gluten Free + Vegan + Low Calorie

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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    Recipe Rating




  1. Blair says

    March 20, 2016 at 5:30 am

    Gahhh!!! I’m seriously drooling over this “cake”!!! It’s so dense and sweet and filling, I’m sure! Love all the great nutrients in it!

    Reply
    • Megan says

      March 21, 2016 at 6:31 pm

      Thanks Blair!

      Reply
  2. Susie @ SuzLyfe says

    March 21, 2016 at 3:36 am

    This reminds me of the carrot version of the cranberry bliss bars that starbucks has at Christmas. I used to be so perfectionist. Then I had calculus. That cured me.

    Reply
    • Megan says

      March 21, 2016 at 6:22 pm

      Funny you mention calculus, it nearly killed me. Made me so crazy. Obviously it didn’t cure me though. Oh yeah, those cranberry bliss bars I make a ball version of those here (don’t look at the pictures though): https://skinnyfitalicious.com/cranberry-almond-bites/
      I promise they’re amazing!

      Reply
  3. Courtney says

    March 21, 2016 at 5:21 am

    Oh my goodness, this looks dreamy. I’m in love with the ingredient list, too.

    Reply
    • Megan says

      March 21, 2016 at 6:23 pm

      Thank you!

      Reply
  4. Julie @ Running in a Skirt says

    March 21, 2016 at 5:43 am

    This is genius. Totally genius 😉 Pinned!

    Reply
    • Megan says

      March 21, 2016 at 6:23 pm

      Thanks girl!

      Reply
  5. Taylor says

    March 21, 2016 at 6:14 am

    Oh my goodness!!!! This looks sooo good!! I love dates! and I love that you used so many ingredients I already have on hand!! Will definitely be making this!!!

    Reply
    • Megan says

      March 21, 2016 at 6:24 pm

      You will love!

      Reply
  6. Michele @ Paleo Running Momma says

    March 21, 2016 at 6:33 am

    This looks absolutely perfect and I’m dying to trying it! The icing especially!

    Reply
    • Megan says

      March 21, 2016 at 6:25 pm

      Oh you will love it Michele!

      Reply
  7. Rebecca @ Strength and Sunshine says

    March 21, 2016 at 8:17 am

    O well this is a cake I would gladly eat! Carrot cake is my favorite thing..ever!

    Reply
    • Megan says

      March 21, 2016 at 6:26 pm

      I gladly ate it! You will love. 🙂

      Reply
  8. Beverley @ BORNTOSWEAT says

    March 21, 2016 at 8:29 am

    ooo saving this for later!!! I love how moist and thick the cake itself looks, without being unhealthy at all! can’t wait to try this 🙂

    Reply
    • Megan says

      March 21, 2016 at 6:26 pm

      Let me know what you think!

      Reply
  9. Sarah @ Making Thyme for Health says

    March 21, 2016 at 9:35 am

    This looks amazing!! I can’t believe it’s raw, it looks so much like real carrot cake!

    I’m like you in that I love chocolate cake but there’s just something about carrot cake that steals my heart. I always requested it for my birthday growing up. Plus you have to have it for Easter because the Easter Bunny loves carrots, duh. 😉

    Reply
    • Megan says

      March 21, 2016 at 6:27 pm

      Haha! Thanks, Sarah! I’m hoping the Easter bunny brings me more walnuts so I can more of this.

      Reply
  10. Caroline M says

    March 21, 2016 at 10:04 am

    This looks so good! And packed with healthy ingredients and fats too! This looks like it would be a great afternoon snack that would satiate my sweet tooth and actually keep me full until dinner (not an easy task haha…)!

    Reply
    • Megan says

      March 21, 2016 at 6:28 pm

      It’s not overly sweet, but just sweet enough to tame a sweet tooth. You will enjoy this!

      Reply
  11. Laura @ Sprint 2 the Table says

    March 21, 2016 at 11:26 am

    Oh man… I knew this was going to be good when you teased it last week. I’d down this whole thing in like 5 mins! I love chocolate cake, but carrot is a verrrrrry close second.

    Reply
    • Megan says

      March 21, 2016 at 6:29 pm

      Thanks Laura! FYI – it’s the best right out of the freezer.

      Reply
  12. lauren says

    March 21, 2016 at 12:15 pm

    Ok..Somehow on my Bloglovin App, I saw this recipe this past weekend and I just made it–And it’s AMAZING!

    THANK YOU!

    Reply
    • Megan says

      March 21, 2016 at 12:20 pm

      It somehow published yesterday morning by mistake. I swear WP has ghosts. BUT YEAH! I’m so excited someone loves it as much as I do.

      Reply
  13. rachel @ athleticavocado says

    March 21, 2016 at 2:21 pm

    I’ve never made raw cake before because I thought it would be too hard but you totally proved me wrong! This looks so easy and delish! Carrot Cake all the way!

    Reply
    • Megan says

      March 21, 2016 at 6:30 pm

      It’s as easy as putting everything into a food processor. Haha!

      Reply
  14. Dani @ Dani California Cooks says

    March 21, 2016 at 6:37 pm

    I love love love carrot cake. It’s on the menu for the “final meal of my life” – if I get to choose it! This makes it accessible and less of a “treat”. Yum!

    Reply
    • Megan says

      March 21, 2016 at 6:43 pm

      I love it…final meal of my life! I hope I get to choose to.

      Reply
  15. Sam @ PancakeWarriors says

    March 22, 2016 at 8:46 pm

    You made me CAKE!!! And it’s carrot cake my favorite and this looks better than most of the carrot cakes I’ve had in the past. Most certainly making this one ASAP maybe for easter 🙂

    Reply
    • Megan says

      March 23, 2016 at 8:43 am

      I DID & it’s pretty great if I do say so myself!

      Reply
  16. Psychic Nest says

    March 23, 2016 at 8:01 am

    I definitely need to try this! Yes, not even carrot cake comes out nice but this one looks like a charm! Thank for sharing this fantastic recipe!

    Zaria

    Reply
    • Megan says

      March 23, 2016 at 8:43 am

      Thank you! Hope you love it.

      Reply
  17. elle says

    June 26, 2016 at 8:31 pm

    Hi,
    Can you help me out with an alternative for dates and maple as i’m on a sugar free cleanse at the moment. I can use stevia but no fruit or anything that produces sugar in the body.
    I would looovveee to make this!!!

    Reply
    • Megan says

      June 27, 2016 at 4:08 pm

      The dates are necessary. They hold everything together with their sticky consistency. There really isn’t a substitute for that. You may want to try almond butter with stevia, but I have no idea if that will work. I’m surprised you can still have stevia on a sugar cleanse. Stevia has the same affect on the body as any other sugar.

      Reply
      • Quyen says

        January 13, 2018 at 11:04 am

        Raisin is the best replacement for dates. It helps for the sticky consistency as well.

        Reply
  18. Tess Smith says

    September 19, 2016 at 5:10 am

    How do you soak the cashews, in what?
    Thank you!

    Reply
    • Megan says

      September 19, 2016 at 8:49 am

      In water

      Reply
  19. Polly says

    November 28, 2016 at 7:30 am

    Thank you for the recipe. May I please ask how long it takes to defrost once out of the freezer? I’ve made a fair bit extra for rainy days but I can be a bit impatient when it comes to carrot cake. 🙂

    Reply
    • Megan says

      November 28, 2016 at 8:26 am

      You don’t thaw it. You slice and eat frozen.

      Reply
      • Polly says

        November 28, 2016 at 9:05 am

        Hmmm did that and it is like having a frozen carrot block in your mouth.

        Reply
        • Megan says

          November 28, 2016 at 11:47 am

          I can’t say specifically how long it will take because it depends greatly on your climate and the the time of year too. I live in Arizona so things come to room temperature within minutes. Maybe you need to freeze for a shorter period of time or let it come to room temperature for awhile. It shouldn’t be hard as a rock. It should be soft. You’ll have to use your own personal judgement here.

          Reply
          • Polly says

            November 28, 2016 at 11:50 am

            Thanks for the tips on your recipe. I did manage to use my own personal judgement in the end. Thank you so much for pointing me in the right direction.

  20. Mariana says

    January 2, 2017 at 1:58 pm

    Unbelievable !! Thank you so much my daughter needs to have a Paleo diet and this makes her is and her therapist so happy just to have a little sliver of this cake is heaven !!! Thank you for being such a perfectionist !!!!!

    Reply
    • Megan says

      January 2, 2017 at 7:46 pm

      Isn’t it amazing? Glad she liked it!

      Reply
  21. Lorna says

    January 12, 2017 at 11:50 pm

    I made this today. So amazing! Thank you.

    Reply
    • Megan says

      January 13, 2017 at 8:03 am

      Glad you liked it! One of my personal favs.

      Reply
  22. Pat A says

    January 19, 2017 at 11:45 am

    I made this exactly like the directions. I tasted the base…AH-mazing… before putting it in my loaf pan. I just made the icing…AH-mazing. And now I have to WAIT four hours for it to set up in the freezer. This is going to be hard. Thanks for a wonderful treat. I love this and I will be making it and sharing it often.

    Reply
    • Megan says

      January 19, 2017 at 7:49 pm

      That is just awesome! That is hands down my favorite dessert and it’s so easy. Thanks for letting me know you like it. People usually only right in when they hate something. lol

      Reply
  23. AmberEm says

    February 26, 2017 at 3:30 pm

    Walnuts are gross. Any substitutions??

    Reply
    • Megan says

      February 26, 2017 at 4:54 pm

      Well, you can omit them from the top. The walnuts in the crust you can’t taste. You could try almonds. I haven’t tried it, but I’m guessing the consistency would work with a similar flavor.

      Reply
  24. Charlotte Kolters says

    March 21, 2017 at 11:58 am

    Hi Megan.
    Love your site and recipes!
    Unfortunately I’m allergic to cashew nuts…can I use almonds and get the same result for the topping?

    Reply
    • Megan says

      March 21, 2017 at 2:37 pm

      It’s unlikely almonds or any other nut would work. They don’t get creamy when soaked in water the way cashews do. Have you ever heard of aquafaba? It’s the water from canned garbanzo beans. If you whip it up for a very long time it become a cream like substance. Coconut cream may be another substitute. I haven’t tried any of these, but I’m guessing they would work.

      Reply
  25. Debbie Martin says

    March 30, 2017 at 9:11 pm

    Could I make this in a large round tin so it is like a raw carrot cake cheesecake? If so would I need to double the recipe?

    Reply
    • Megan says

      April 1, 2017 at 4:51 pm

      I haven’t tried it, but I’m guessing you would have to.

      Reply
  26. Bethany Steiner says

    April 27, 2017 at 6:53 am

    Not sure why, but my icing looks nothing like the pic! What kind of coconut milk did you use? I used Pacific Organic that comes in a box. Was I supposed to use the thicker kind in a can?

    Reply
    • Megan says

      April 27, 2017 at 9:24 am

      I used the regular kind of out of a carton. The icing get really creamy from the soaked cashews not the coconut milk.

      Reply
      • Bethany Steiner says

        April 27, 2017 at 9:29 am

        Strange. My Vitamix didn’t blend it well even though I soaked the cashews overnight. I think a double batch would help. There just wasn’t enough quantity in the mixer

        Reply
        • Megan says

          April 27, 2017 at 2:47 pm

          Weird. I’ve had tons of people make this and love it. You’re the only one who’s ever mentioned it.

          Reply
  27. Bethany Steiner says

    April 28, 2017 at 11:31 am

    The cake part turned out great and it is still super yummy even with the crunchy “icing!”

    Reply
    • Megan says

      April 28, 2017 at 12:17 pm

      Awesome! So glad you liked it. Yeah, the crunchy topping isn’t necessary.

      Reply
  28. Claudia says

    May 26, 2017 at 8:15 pm

    What can I use instead of coconut flour, and what would be the amount needed for the substitute?

    Reply
    • Megan says

      May 27, 2017 at 3:18 pm

      I have not tried another substitute. You could try almond flour, but I’m not sure on the amount. It’s hard to say because the consistency of coconut flour is very absorbent.

      Reply
  29. Mali says

    August 6, 2017 at 8:58 pm

    Although, nuts and coconut products (flour, meat, oil) have some very impressive health benefits, ie: coconut oil can increase metabolism, reduce hunger and boost HDL (the “good”) cholesterol, there are limits to how much fat should be consumed on a daily basis. And although medium-chain triglycerides may boost metabolic rate slightly, eating more calories and fat than needed could still lead to weight gain.

    At 180 calories per bar, 65% of those calories come from fat, 50% of which are saturated and then add 8 gms of sugar to that. I am confused. Is this really considered a healthy option?

    Reply
    • Megan says

      August 7, 2017 at 9:09 am

      Yes, it is a healthy option as long as there is no health status requiring fats to be limited. There’s only 5.7 grams of saturated fat. Anything less than 5 per serving is the general recommendation. The sugar is natural sugar balanced by high fiber which means there’s very little blood sugar spike. Furthermore, those wanting to lose weight should be eating higher fat and protein diets. If someone eats above their daily caloric requirements sure they will gain weight; however, there are plenty of studies showing that it’s more than just calories when it comes to weight loss. The belief that high fat diets causes weight gain is an old one. Macronutrient content and timing is actually more important.

      Reply
  30. Jessica Bridges says

    April 23, 2018 at 7:20 pm

    My boyfriend requested carrot cake for his birthday so I made him a traditional cake with all the bad stuff. I didn’t want to be tempted while everyone was eating cake so I made these as well. I think I’ll like them more refrigerated… they were very frozen. But the flavor was good!

    Reply
  31. Ayna says

    July 16, 2019 at 6:13 am

    This cake is AMAZING. I used less dates in the base, and added vanilla + lemon juice to the frosting. I love to cook and I’ve tried so many different recipes off the internet, yet this is my first time leaving a comment, because this cake is so ridiculously good. Unfortunately I can’t seem to find an option to attach a photo of the beauty. Thank you for the recipe, I will be trying more of your creations 🙂

    Reply
    • Megan says

      July 16, 2019 at 6:34 am

      Thank you! Glad you loved it.

      Reply
  32. Jeanne Cooke says

    February 14, 2020 at 9:28 am

    It says to freeze the carrot cake, but do you defrost to eat?

    Reply
    • Megan says

      February 14, 2020 at 10:37 am

      No you eat it frozen. If you were to defrost it, the whole thing would melt and fall apart.

      Reply

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Meet Megan

Megan is a nutrition practitioner, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 lose weight after losing 80 pounds herself. Here you get low calorie recipes for weight loss that balance hormones. Learn more about my weight loss programs HERE!

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