THM Fuel Pull Vanilla Panna Cotta With Raspberry Coulis

Traditional Italian Vanilla Panna Cotta with Raspberry Coulis is one of my favorite desserts and very easy to make on plan by just switching out the sweetener to a plan-approved one. However, since it’s made from heavy cream, it can be an abuse of calories by indulging in it too often, and since it’s a Heavy S, it can only be enjoyed in an S setting, unless you want a Crossover.

Heavy cream also causes acne for me, so I had plenty of incentive to lighten up my favorite dessert! This Fuel Pull Vanilla Panna Cotta  with Raspberry Coulis is low-carb, low-fat, high in protein, and can be enjoyed with any meal!

Aside from setting time, this Fuel Pull Vanilla Panna Cotta with Raspberry Coulis only takes 10 minutes to make and doesn’t require any special ingredients.

You’ll need:

You can use any berry to make the coulis, but I think the tarter raspberries complement the sweet, creamy panna cotta the best. The two flavors are so good together!

Alternatively, you could make a compote out of any favorite fruit (I’m thinking peaches would be delicious!) and turn this dessert into an E!

This Vanilla Panna Cotta with Raspberry Coulis makes 4 servings. They keep well in the fridge, for a convenient dessert or snack, or half the recipe for a romantic dessert for two!

Yield: 4 servings

Vanilla Panna Cotta With Raspberry Coulis | THM: FP, GF, Low Fat

Vanilla Panna Cotta With Raspberry Coulis | THM: FP, GF, Low Fat

This low-carb, low-fat, gluten-free, high protein Trim Healthy Mama Fuel Pull proves that indulging in dessert doesn't have to be fattening! A delicious end to any meal, no matter what the fuel type.

Prep Time 10 minutes
Additional Time 2 hours 50 minutes
Total Time 3 hours

Ingredients

  • PANNA COTTA:
  • 1 1/2 cups unsweetened cashew milk
  • 1/3 cup xylitol (OR use Gentle Sweet in half the amount)
  • pinch of mineral salt
  • 1 tbsp unflavored gelatin
  • 3 tbsp water
  • 1 1/2 cups 0% Greek yogurt
  • 2 tsp vanilla extract
  • RASPBERRY COULIS:
  • 1 cup frozen raspberries
  • 1 1/2 tbsp xylitol (OR use Gentle Sweet in half the amount)
  • 1/8 tsp xanthan gum

Instructions

  1. Line 4 ramekins, small bowls, or glasses with plastic wrap.
  2. In a medium saucepan, whisk and heat cashew milk, xylitol, and mineral salt together until sweetener is dissolved. Meanwhile, in a small bowl, sprinkle gelatin over water to soften for 1-2 minutes. Scrape softened gelatin into hot cashew milk mixture and whisk until completely dissolved.
  3. Remove from saucepan from heat. Stir in yogurt and vanilla until smooth. Pour into prepared dishes. Refrigerate for at least 3 hours. Invert onto a plate and remove plastic wrap.
  4. To make the raspberry coulis, bring raspberries and sweetener to a boil in a saucepan. Remove from heat and whisk in xanthan gum. Cool in the fridge for 5 minutes before pouring over each panna cotta.

Notes

Unsweetened almond milk can be substituted for the cashew milk.

Gentle Sweet can be used in place of xylitol in half the amount, or Super Sweet in a quarter of the amount.

Any frozen berry can be used in place of the raspberries. For an E dessert, you can enjoy this panna cotta with any fruit.

Single Serve Chocolate Chunk Brownie In Bowl | THM: S, Keto, GF

This single serve Chocolate Chunk Brownie In A Bowl is the perfect ending to a THM S dinner (or a delicious dessert to enjoy with a cup of coffee!). It only takes 3 minutes to whip up; a great option when you’re pressed for time and can’t whip up a whole batch.

Got more time on your hands? You may enjoy these on-plan, large batch brownie recipes:

And since I’m a big believer in dessert for breakfast, you can be sure I often start my day with this treat, too!

Double the recipe for a delicious date night dessert! 

A great source of protein and good fats, Chocolate Chunk Brownie In A Bowl is naturally gluten-free, and doesn’t require any special ingredients to make. You can even make it dairy-free by using coconut oil instead of butter.

You’ll just need the following:

Trim Healthy Mama Chocolate Chips

If you prefer a sweeter Chocolate Chunk Brownie In A Bowl, you can use a tablespoon or two of Lily’s or Trim Healthy Mama chocolate chips.

A dusting of Swerve confectioner’s sugar, whipped cream, and/or berries are optional, but an easy way to make this dessert extra special!

Yield: 1 serving

Single Serve Chocolate Chunk Brownie In Bowl | THM: S

Single Serve Chocolate Chunk Brownie In Bowl | THM: S

This incredibly delicious single-serve Chocolate Chunk Brownie In A Bowl is the perfect dessert! It comes with built-in portion control, and only takes 3 minutes to make! Double the recipe for date night or Valentine's Day treat! A gluten-free THM S. Keto. No special ingredients.

Prep Time 2 minutes
Cook Time 1 minute
Total Time 3 minutes

Ingredients

  • 2 tsp butter
  • 1 egg
  • 2 tbsp xylitol (OR use 1 tbsp Gentle Sweet)
  • 1 tbsp cocoa powder
  • 1 tbsp almond flour
  • 1 tbsp flaxseed meal
  • 1 tsp coconut flour
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • pinch of mineral salt
  • 1 square 85% dark chocolate, chopped
  • Optional: Swerve confectioner's sugar for dusting or whipped cream for garnish

Instructions

  1. Stir butter, egg, sweetener, cocoa powder, almond flour, flaxseed meal, coconut flour, vanilla, baking powder, and salt together in a bowl until smooth. Stir in chocolate chunks. Microwave for 1 minute, or until cooked through. Dust with low-carb sugar replacement, or garnish with whipped cream, melted chocolate, and/or berries!

Notes

Xylitol can be replaced with Gentle Sweet in half the amount or Super Sweet in a quarter of the amount.

For a sweeter brownie, you can use Lily's or Trim Healthy Mama chocolate chips instead of dark chocolate chunks.

Cinnamon Roll Cake | THM: S, Low-Carb, Gluten-Free

I have you to thank for inspiring this recipe! After publishing my Cinnamon Loaf recipe, I received several requests to make a version that didn’t contain almond butter. Apparently, that’s not an ingredient everyone keeps on hand! Plus, almond butter is quite pricey, so I created this much more frugal (and even better tasting, in my opinion!) low-carb, gluten-free, THM S Cinnamon Roll Cake!

This Cinnamon Roll Cake delivers all the flavors of a traditional cinnamon roll without any of the fuss! It takes just 15 minutes to prepare and doesn’t contain any special ingredients.

You’ll need:

Instead of using the combination of almond flour, coconut flour, and flaxseed meal, you can also substitute 1 cup of Trim Healthy Mama’s Baking Blend.

This Cinnamon Roll Cake has the texture of a tender coffee cake. There’s no need to chill it overnight for a better taste; it’s delicious served warm while the glaze is still ooey-gooey, too!

You can serve Cinnamon Roll Cake without the glaze (also scrumptious!), but I think it’s totally worth the extra minute or two to make and makes it more cinnamon roll-ish.

Yield: 9-12 servings

Cinnamon Roll Cake | THM: S, Low-Carb, Gluten-Free

Cinnamon Roll Cake | THM: S, Low-Carb, Gluten-Free

Don't have time to make cinnamon rolls? This low-carb, gluten-free, THM S Cinnamon Roll Cake delivers all the same flavor without any of the fuss! No special ingredients.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 3/4 cup xylitol (OR use Gentle Sweet in half the amount)
  • 3/4 cup Greek yogurt (any fat) OR sour cream
  • 3 eggs
  • 1/3 cup melted butter
  • 1 tsp vanilla extract
  • 1/2 tsp molasses
  • 1/3 cup almond flour
  • 1/3 cup coconut flour
  • 1/3 cup flaxseed meal
  • 2 tsp baking powder
  • 1/2 tsp mineral salt
  • 2 tsp ground cinnamon
  • GLAZE (optional):
  • 2oz cream cheese, very soft
  • 1 tbsp butter, very soft
  • 2 tbsp Swerve icing sugar

Instructions

  1. Preheat oven to 350 F. Lightly grease an 8x8" baking pan.
  2. In a large bowl or stand mixer, beat xylitol yogurt, eggs, melted butter, vanilla extract, and molasses together on high for 2-3 minutes until light and smooth.
  3. In a separate bowl, stir almond flour, coconut flour, flaxseed meal, baking powder, and salt together. Add to wet ingredients and stir until well combined. Pour into prepared pan. Sprinkle cinnamon on top of batter. Use a knife or toothpick to swirl cinnamon into batter. Bake for 40 minutes, or until knife comes out clean.
  4. In a small bowl, beat glaze ingredients together until smooth. Spread over cake while it is still warm.

Notes

You can substitute 1 cup of Baking Blend in place of the almond flour, coconut flour, and flaxseed meal.

Gentle Sweet can be used in half the amount of xylitol, or Super Sweet in a quarter of the amount.

Prefer a single-serve version of this recipe? Try this Cinnamon Roll Muffin In A Mug!

Citrus Mousse | THM: FP

This Trim Healthy Mama-friendly Citrus Mousse is my new favorite thing and I don’t feel a wee bit guilty  indulging in it all the time because, believe it or not, it’s a Fuel Pull!

Fuel Pulls are Trim Healthy Mama meals or dishes that are high in protein, but low in both carbohydrates and fat. Sometimes, Fuel Pulls are less enjoyable because they can be hard to flavor well, but this Citrus Mousse is a deliciously tasty treat…even if you typically hate Greek yogurt!

The flavor of Greek yogurt is disguised by whisking it into a much milder nut milk mixture that is flavored with orange extract (or use lemon, or pineapple if you prefer!), colored with a pinch of turmeric, and set with gelatin.

Made without any special ingredients, this Citrus Mousse only takes 5 minutes (plus setting time) to make! You’ll get 3 servings out of it, so it’s a handy recipe to have if you like to prep ahead.

This Citrus Mousse can be enjoyed by itself as a snack or breakfast, or enjoy it for dessert after either an E, S, or FP meal without crossing fuels.

Yield: 3 servings

Citrus Mousse | THM: FP

Citrus Mousse | THM: FP

This delicious Fuel Pull Citrus Mousse is a refreshing, high protein snack or dessert that you can enjoy with any fuel type. It's smooth and creamy (and doesn't taste at all like yogurt!) No special ingredients.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 cup unsweetened cashew milk
  • 1/4 cup xylitol (OR 2 tbsp Gentle Sweet)
  • pinch of turmeric
  • 2 tsp gelatin
  • 2 tbsp water
  • 1 cup 0% fat Greek yogurt
  • 2 tsp orange extract

Instructions

  1. In a medium saucepan, bring cashew milk, sweetener, and turmeric to a boil. Meanwhile, sprinkle gelatin over water in a separate bowl to soften.
  2. Remove cashew milk mixture from heat. Whisk in softened gelatin until completely dissolved. Whisk in Greek yogurt and orange extract until smooth. Pour into 3 small bowls or glasses. Refrigerate until set (approx. 3 hours).

Notes

Substitute lemon or pineapple flavorings for the orange extract (or use a combination!) for a different flavor.

Gentle Sweet may be used instead of xylitol in half the amount, or Super Sweet in a quarter of the amount.

My other favorite Fuel Pull snack?

This 3-Ingredient Peanut Butter Cheesecake In A Bowl!

Northern Nester’s Best Of 2018

What a wonderful year of recipe creating it has been! Based on page views, y’all seemed to love my baking recipes the most! Over half of the recipes that made Northern Nester’s Best of 2018 include desserts of one sort or another.

This is exciting to me because baked goods are the most difficult to make healthy, and ones that taste like the real deal are often key to people’s success in staying on plan! With Trim Healthy Mama, you can have your cake and eat it, too!

In 2019, I plan to create more Fuel Pull recipes and expand my selection of savory dishes.

Thank you for all your love and support over the year, critiquing my recipes so I can make them better, and sharing your favorites with the THM community! It’s such a blessing to our family.

With love,

Brad & Jacinda, Charity, Judah, Anna, Selah, Zeke, and Joy!

Northern Nester’s Best of 2018!

Coconut Macaroon Cookie Cereal (S)

Debbie says: “You guys…MAKE THIS NOW!!! It’s so good and one of the easiest recipes ever! Hubby & I had a small bowl this morn and hubby loved it! Then I put rest in a jar for a homemade yogurt topping. Thanks Jacinda!!!”

Blueberry Cream Cheese Pie (S)

Jenna says: “Made this delicious Blueberry Cream Cheese Pie tonight! OH MY! It is definitely worth your time! Thank you Northern Nester for sharing this recipe. It is amazing!”

Pumpkin Cake with Maple Frosting (S)

Christine says: “This cake is soooooo good! I made it for Thanksgiving and I am making it for my OWN birthday cake today again! I love it. Thanks for this recipe and Keto friendly too!”

Carrot Cake Oatmeal (E)

Valerie says: “You MUST try this! I have never been much of a fan of oatmeal, but Northern Nester has some amazing recipes. I have been converted. This one is absolutely delicious!”

Layered Pumpkin Dessert (S)

Jennifer says: “Lookie what I made for church tomorrow! I didn’t do the pumpkin layer correctly with putting the gelatin in when I should. Oops! Still yum. The layers all tasted so good!”

Low Carb Peanut Butter Cups (S)

Nicole says: “I know there are plenty of pb cup recipes out there but this is the first one I’ve found that truly mimics the texture of a Reese’s. She nailed it with adding the flours & flaxseed to the pb mixture. Oh my! Is this real life?”

 

Lemon Yogurt Cake (S)

Andrea says: “One of the best THM friendly cakes I’ve ever made. And double score since I adore lemon! Thanks for such a great, fail-proof recipe!”

Spicy Sweet Potato Soup (E)

Dawn says: “I made this tonight- my husband has recently discovered his love of sweet potatoes. We absolutely loved it!! Even my 9 & 5 year old boys cleaned their bowls!! Only disappointing part was that after seconds, there’s not a whole lot leftover!! Great excuse to make again asap!! 😉 Thank you for this yummy creation!!”

Buckeye Brownies (S)

Naomi says: “I just made these tonight! They are SOOOOOO good! I love all of your recipes and have been following your tips on eating simpler and lighter but I just had to try these. You are my new favorite blogger!”

French Toast In A Mug (E)

Lisa says: “I love this so much! French toast is a favorite of mine and this is so much better than any other French toast in a mug recipes.”

Chocolate Peppermint Log (S)

Elizabeth says: “A couple of days ago I made the Northern Nester’s peppermint chocolate log… I am one of those people who had all but given up on baked goods THM style. I dislike all the “flours” and textures. THIS HAS NO FLOUR! It’s a sponge cake with cream cheese fluffy filling! And you can change out the flavors to enjoy it different ways! While it was cooking I was super nervous because it honestly smelled like I was making scrambled eggs. But I did not taste it until it had been refrigerated overnight per the instructions (she says 4 hours). NO taste of egg – just chocolate peppermint cream cheese deliciousness!!!!! Thank you SO much, Jacinda!!! FINALLY!!!!!”

Low-Carb Eclair Cake (S)

Monica says: “Couldn’t wait for dessert!😆 AMAZINGLY DELICIOUS!!!!! Low carb eclair cake to be added to my favorites rotation.”

 

Mocha Cheesecake Squares | THM: S

Mocha is one of my favorite flavors, and cheesecake is one of my favorite types of dessert, so I combined the two into these low-carb, no-bake (except for the crust), gluten-free Mocha Cheesecake Squares!

A THM S dessert, these Mocha Cheesecake Squares couldn’t be easier to make. They don’t require any special ingredients, and because you don’t have to bake the filling, you’re guaranteed a beautiful presentation with no need for a water-bath, and no worries about it cracking!

All you need to make these Mocha Cheesecake Squares:

The smooth, silky, mocha-flavored filling of these Mocha Cheesecake Squares is very high in protein, thanks to the use of Greek yogurt! You can also use sour cream instead of Greek yogurt if that’s what you have on hand, but this is an easy way to use up yogurt, especially if you don’t care for it plain.

I could eat the crust of this dessert all by itself. It’s similar in taste and texture to an Oreo cookie crust, but completely free of refined sugars and flours! If you’d like thinner slices and more servings, you can double the crust portion of this recipe, bake it in a 9×13″ pan, and keep the filling amount the same.

These Mocha Cheesecake Squares are not overly sweet (I like to taste my coffee!), so you may wish to increase the amount of sweetener to your own liking. I used xylitol in this recipe, but you can also use Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount, if you prefer.

Yield: 9 servings

Mocha Cheesecake Squares | THM: S

Mocha Cheesecake Squares | THM: S

These low-carb, gluten-free, high-protein Mocha Cheesecake Squares don't require any special ingredients to make and are a cinch to whip up! Because the filling is a no-bake, you're guaranteed a perfectly smooth, beautiful, and absolutely delicious dessert!

Prep Time 20 minutes
Cook Time 12 minutes
Additional Time 3 hours 58 minutes
Total Time 4 hours 30 minutes

Ingredients

  • CRUST:
  • 1/4 cup butter
  • 3 tbsp xylitol (OR use Gentle Sweet in half the amount)
  • 1 tsp instant coffee granules
  • pinch of mineral salt
  • 1 1/4 cup almond flour
  • 2 tbsp cocoa powder
  • CHEESECAKE:
  • 1 envelope unflavored gelatin
  • 1/2 cup cold strong brewed coffee
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 3/4 cup xylitol (OR use Gentle Sweet in half the amount)
  • 1 cup Greek yogurt or sour cream
  • 1 3.5oz bar 85% Lindt chocolate, melted
  • cocoa powder for dusting

Instructions

  1. Preheat oven to 350 F.
  2. In a medium saucepan, melt and stir butter, xylitol, instant coffee, and salt together, until sweetener is dissolved. Remove from heat. Stir in almond flour and cocoa powder. Press into 8x8" baking dish. Bake at 350 F for 12 minutes. Cool.
  3. For the no-bake cheesecake, sprinkle gelatin over coffee in a small saucepan; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.
  4. In a large bowl, beat cream cheese and xylitol together until smooth. Beat in Greek yogurt, melted chocolate, and reserved coffee mixture until blended. Spread over crust. Cover and refrigerate for at least 4 hours or until firm. Dust with cocoa powder.

Notes

Instead of xylitol, you can use Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount for your sweetener.

Dress up this dessert even further with a swirl of whipped cream on top of each slice!

For thinner squares and more servings, you may wish to double the crust portion of the recipe, bake it in a 9x13" pan, and keep the amount of filling the same.

If you love coffee-flavored desserts, I’ll bet you’d enjoy these Trim Healthy Mama-friendly ones, too!

No-bake Cappuccino Cheesecake (S)

Mocha Roll (S)

Chocolate Cappuccino Cheesecake (S)

 

Chocolate Peppermint Log | THM: S

With Christmas less than a month away, it was high time for me to bake something pepperminty! I decided to turn my favorite, on-plan, completely flourless chocolate roll cake into a low-carb Chocolate Peppermint Log, and oooooh boy, did it hit the spot!

This no special ingredient Trim Healthy Mama, keto, and gluten-free Chocolate Peppermint Log has just the right amount of festive peppermint flavor in the creamy filling, and it’s a cinch to make!

Don’t be intimidated by the roll; since there’s no flour in the cake, it rolls up like a dream and is virtually impossible to crack! The key is to flip your cake from the jelly roll pan onto the tea towel, and roll it up as soon as it comes out of the oven. Let it cool inside the towel, and after you’ve spread on the minty filling, it will spring right back into a roll with ease.

This Chocolate Peppermint Log is a fantastic choice for a yule log, and a great dessert to serve guests as it slices into 10-12 servings.

As I mentioned earlier, you don’t need any special ingredients to make this Chocolate Peppermint Log. In fact, you probably have everything on hand already:

Yield: 10-12 servings

Chocolate Peppermint Log | THM: S

Chocolate Peppermint Log | THM: S

This no special ingredient Trim Healthy Mama, keto, and gluten-free Chocolate Peppermint Log has just the right amount of festive peppermint flavor in the creamy filling, and without any flour in the cake, it's a cinch to roll up without cracking!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 20 minutes
Total Time 1 hour

Ingredients

  • CAKE ROLL:
  • 8 eggs, separated
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 2 tbsp cocoa powder
  • 1/8 tsp mineral salt
  • 2 Tbsp cold coffee
  • 1 tsp vanilla extract
  • additional cocoa powder for dusting
  • PEPPERMINT FILLING:
  • 1 8oz. pkg. cream cheese softened
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 1/2 tsp peppermint extract
  • 1 cup whipping cream
  • Optional: Swerve "Icing Sugar" replacement for dusting

Instructions

  1. Preheat oven to 350 F. Line rimmed cookie sheet or jelly roll pan with parchment paper, grease the top of the paper, and dust with cocoa powder. Set aside.
  2. In a large bowl, beat egg yolks, sweetener, 2 tbsp cocoa powder, salt, coffee, and vanilla extract together until the mixture is thick and light brown. In a separate bowl with clean beaters, beat egg whites until stiff peaks form. Gently fold egg whites into chocolate mixture, one-third of the batch at a time, until smooth. Pour into a prepared baking sheet and bake at 350 for 20 minutes.
  3. While the cake is baking, lay out a kitchen towel and sprinkle it with 1/4 cup cocoa powder. After the cake is finished baking, immediately invert it onto a cocoa powdered towel and peel off the top piece of parchment paper. Roll up carefully inside the towel and let it cool while you make the filling.
  4. To make the peppermint filling, beat cream cheese, xylitol, and peppermint extract together until smooth and creamy. In a separate bowl, beat whipping cream until stiff. Fold whipped cream into cream cheese mixture until smooth.
  5. Unroll cooled cake, and spread on filling evenly. Roll cake back up tightly. Trim off the ends with a knife and transfer to a serving plate. Refrigerate for at least 4 hours before serving. Optional: dust with Swerve icing sugar replacement.

Notes

Instead of xylitol, you can use Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount.

If you don't love a peppermint flavor, you can substitute a different extract in the filling.

My other favorite THM Roll Cakes:

Gingerbread Pumpkin Roll (S)

Mocha Roll (S)

Linked up with South Your Mouth

Blueberry Cream Cheese Pie | THM: S

A graham cracker-like crust, a cheesecake middle, and a sweet blueberry topping…this low-carb, gluten-free, sugar-free, Trim Healthy Mama Blueberry Cream Cheese Pie is a triple treat, and it couldn’t be easier to make!

Not only is it free of special ingredients, it also contains very few of them!

To whip up this beautiful Blueberry Cream Cheese Pie, you’ll just need the following:

That’s it!

Blueberry Cream Cheese Pie is incredibly versatile, too. You don’t have to make it in a pie dish; you could also bake it as a cheesecake in a spring form pan, or double the recipe and use a 9×13 to feed a crowd.

And you don’t need to use blueberries either.

Any berry is appropriate for THM S dishes and will work with this dessert, too. Cranberries would be a festive alternative. Raspberries may require more sweetener to offset their natural tartness. Strawberries are a sweet option, and a combination of mixed berries is pretty and homey.

Yield: 8 servings

Blueberry Cream Cheese Pie | THM: S

Blueberry Cream Cheese Pie | THM: S

This delicious Blueberry Cream Cheese Custard Pie is so easy to make and incredibly satisfying! A graham cracker-like crust, cheesecake filling, and sweet blueberry topping make this THM S dessert a no-special-ingredient crowd pleaser!

Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 1 hour
Total Time 2 hours

Ingredients

  • CRUST:
  • 1/4 cup butter
  • 2 tbsp xylitol (OR 1 tbsp Gentle Sweet)
  • 1 1/2 cups almond flour
  • 1 tsp ground cinnamon
  • pinch of mineral salt
  • CREAM CHEESE FILLING
  • 2 8oz. pkg. cream cheese softened
  • 1/3 cup xylitol
  • 1 tsp vanilla extract
  • 2 eggs
  • BLUEBERRY TOPPING:
  • 2 cups frozen blueberries
  • 2 tbsp water
  • 1/4 cup xylitol
  • 1 tsp xanthan gum

Instructions

  1. To make the crust, preheat oven to 350 F. Melt butter and xylitol together in a medium saucepan. Remove from heat and stir in cinnamon and almond flour. Press into a 9-10" pie plate. Bake at 350 for 12-15 minutes, or until golden. Remove from oven and reduce heat to 325 F.
  2. To make the filling, beat cream cheese, xylitol, and vanilla together until smooth. Add eggs, one at a time, beating well after each addition. Pour filling into crust, and spread out evenly. Bake at 325 F until filling is just set, about 30 minutes. Cool.
  3. To make the blueberry topping, stir blueberries, water, xylitol, and xanthan gum together in a saucepan. Place over medium heat and bring to a boil. Reduce to low, cover, and simmer for 7-10 minutes, stirring occasionally. Remove from heat and cool slightly before pouring over pie. Refrigerate for at least an hour before serving.
  4. Optional: top with whipped cream.

Notes

You can substitute the xylitol with Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount.

Use any berry, or a mix, in place of the blueberries!

Other favorite Blueberry recipes:

Blueberry Cupcakes (S)

Blueberry Sour Cream Cake (S)

22 Trim Healthy Mama Pies

Pie is amazing anytime of the year, but it’s especially appropriate for cool weather holidays like Thanksgiving and Christmas, right?

And these 22 Trim Healthy Mama Pies prove that you can enjoy a pastry shell filled with goodness and be kind to your blood sugar at the same time!

Pumpkin Chiffon Pie (S) via Northern Nester

Coconut Buttermilk Pie (S) via My Table Of Three

Key Lime Pie (S) via Northern Nester

Vanilla Fudge Chocolate Chip Pie (S) via Joy Filled Eats

Strawberry Cream Cheese Pie (S) via A Home With Purpose

Blackberry Custard Pie (S) via Joy Filled Eats

Broccoli Cheddar Bacon Quiche (S) via Northern Nester

Fudge Brownie Pie (S) via Joy Filled Eats

Peanut Butter Cream Pie (S) via Briana Thomas

Peanut Butter Custard Pie (S) via My Table Of Three

Chocolate Pudding Pie (S) via Mrs. Criddle’s Kitchen

Chocolate Custard Pie (S) via My Table Of Three

Coconut Cream Pie (S) via Northern Nester

Caramel Brownie Pie (S) via Mrs. Criddle’s Kitchen

Frosted Peppermint Pie (S) via Briana Thomas

Hot Fudge Pie (S) via Nana’s Little Kitchen

Pecan Custard Pie (S) via Briana Thomas

Deep Dish Samoas Cookie Pie (S) via My Montana Kitchen

Sugar-free Strawberry Cream Cheese Pie (S) via Nana’s Little Kitchen

Snicker’s Pie (S) via My Montana Kitchen

Boston Cream Pie (S) via Northern Nester

Low-carb, DF, GF Pumpkin Pie (S) via MamaShire

Blueberry Cream Cheese Pie (S) via Northern Nester

Low-Carb Eclair Cake | THM: S

A dessert my husband and I both enjoyed growing up is Vanilla Slices, also known as Eclair Cake, or Custard Slices. Essentially, it was a layer of graham crackers, followed by a layer of custard or vanilla pudding, another layer of graham crackers, whipping cream, crackers, and a chocolate topping of some sort – either an icing sugar glaze with chocolate feathering, or a chocolate ganache. It was incredibly delicious and a highly requested birthday treat!

This low-carb Eclair Cake is the Trim Healthy Mama version of our childhood classic, and thanks to the use of pre-packaged Wasa crackers, it’s nearly as easy to make!

Light Rye Wasa Crackers, the ones I used in this recipe, are plan-approved. You can have one in an S setting, 2 in a Fuel Pull, and 3 in an E. Because this Eclair Cake is an S dessert and the cake involves 3 layers of crackers, you need to be mindful of your portion size to avoid an accidental Crossover (however, I think a Crossover in this case is absolutely worth it on special occasions!).

Light Rye Wasa Crackers

To stay in S mode, your slice of Eclair cake should be about the width of a third of a Wasa Cracker.

I was hesitant at first about how the flavor of a Light Rye Wasa cracker would taste in place of the traditional graham cracker, but it turned out perfectly! After a night in the fridge, the crackers had softened into just the right pastry-like layers. I could cut through them with a knife, but they weren’t mushy either.

A big custard and vanilla pudding lover, I could eat a whole bowl of the Eclair Cake custard filling by itself. It’s quite simple to make and doesn’t require any special ingredients. You just need to constantly whisk, whisk, WHISK to make sure your eggs don’t scramble while the custard is cooking!

After the custard filling and another layer of Wasa crackers comes a whipped cream layer. I sweetened mine with xylitol, but you can also use Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount.

The top layer of crakers is covered with a chocolate ganache made from a chopped up bar of 85% dark Lindt and heavy cream. Personally, I think the dark ganache perfectly compliments the creamy, sweet custard and whipped cream layers, but if it’s too dark for your liking, you can melt down a stevia-sweetened chocolate bar (like Lily’s), Lily’s chocolate chips, or Trim Healthy Mama chocolate chips and stir that with whipped cream instead.

I highly recommend cutting your Wasa crackers into thirds before you layer them in your cake. It will ensure proper portions sizes and making cutting slices much neater!

Yield: 15 servings

Low-Carb Eclair Cake | THM: S

Low-Carb Eclair Cake  | THM: S

This Trim Healthy Mama-version of the classic Eclair Cake is made with Wasa crackers! Low-carb, and free of special ingredients, it's a crowd-pleaser!

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

  • 15 Wasa Light Rye Crackers, cut into thirds
  • VANILLA CUSTARD LAYER
  • 1 cup heavy cream
  • 1/3 cup unsweetened cashew or almond milk
  • 1/3 cup xylitol (OR use Gentle Sweet in half the amount)
  • 1/4 teaspoon xanthan gum
  • 2 large whole eggs
  • 3 large egg yolks
  • 1/4 tsp of mineral salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon unflavored gelatin sprinkled over 1 Tbsp water
  • 2 tablespoons butter
  • WHIPPED CREAM LAYER
  • 1 cup whipping cream
  • 3 tbsp xylitol (OR 1 1/2 tbsp Gentle Sweet)
  • GANACHE
  • 1 3.5oz bar of 85% dark chocolate
  • 1/4 cup whipping cream

Instructions

  1. Layer 1/3 of cracker pieces in the bottom of an 8x8" pan and set aside.
  2. To make the vanilla custard layer, heat cream, and nut milk together in a saucepan over medium-low heat. Meanwhile, in a heat-proof mixing bowl, mix sweetener, xanthan gum, and salt together. Whisk in the two whole eggs and 3 large yolks.
  3. When the cream mixture is simmering, turn off the heat, and slowly pour into the egg mixture, whisking constantly.
  4. Put the saucepan back on the stove and scrape the cream mixture back into the pan. Turn the heat to medium-low and begin whisking the cream mixture. It will start to thicken after 2-3 minutes. Whisk and cook for another 2 minutes, but DO NOT let the mixture boil or the eggs will scramble.
  5. Turn off the heat and remove the saucepan from the stove, still whisking briskly for another minute. Whisk in the vanilla, butter, and proofed gelatin. Pour the cream through a strainer to catch and remove any bits of egg that may have been cooked.
  6. Pour custard over the first layer of crackers. Top with the second layer of crackers and set in the fridge.
  7. Beat together whipping cream layer ingredients until stiff. Spread over the second layer of crackers. Layer with the third layer of crackers. Set in fridge.
  8. Melt ganache ingredients in a saucepan over low heat, stirring until smooth. Spread evenly over the top layer of crackers. Refrigerate for 8 hours or overnight before serving.

Another great way to enjoy these flavors is in a Boston Cream Pie! This one is Trim Healthy Mama-friendly!

Boston Cream Pie (S)