Apple Cake In A Mug | THM: E

T’is the season for apples, and I love finding new ways to use them in Trim Healthy Mama-friendly meals! This Apple Cake In A Mug is a delicious way to enjoy them in an E setting for breakfast, a snack, or dessert after an E meal.

Apples are always considered an ‘E,’ or an energizing source of healthy carbs. Paired with a very lean source of protein and low (approx. 1 teaspoon or less) to no fat in a serving, they stay an E. Add any more fat, and you have a Crossover.

This Apple Cake In A Mug is a Trim Healthy Mama ‘E,’ because it contains protein from the egg whites, more healthy carbohydrates from the oat flour, and a few other “neutral” ingredients that give it rise and flavor.

Apple Cake In A Mug is amazingly light and tender, especially considering how dense oat flour can be. This is achieved by using plenty of moisture in the amount of egg whites, which also double as the protein source. The apples themselves (I prefer using a sweeter apple like Gala, Honeycrisp, or Golden Delicious for this cake) also add a great deal of flavor and keep the cake from being too dry.

You don’t need any special ingredients for Apple Cake In A Mug:

It can be tricky coming up with good desserts to enjoy after an E meal that keep you an E mode; this Apple Cake In A Mug is a wonderful option and can be made even more delightful by drizzling on some Nature’s Hollow sugar-free maple syrup, or garnishing with a squirt of fat-free Reddi-Whip.

Yield: 1 serving

Apple Cake In A Mug | THM: E

Apple Cake In A Mug | THM: E

You will never guess that there is no fat source in this light and tender Apple Cake In A Mug! A wonderful, single-serve THM E that you can enjoy for breakfast, a snack, or dessert after an E meal!

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

Ingredients

  • 1/4 cup egg whites
  • 2 tbsp oat flour
  • 1 tbsp xylitol (OR 1/2 tbsp Gentle Sweet)
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • pinch of mineral salt
  • 1/2 an apple, peeled and diced

Instructions

  1. Stir egg whites, oat flour, sweetener, vanilla, baking powder, cinnamon, and salt together in a mug until frothy and well blended. Stir in diced apple (I prefer using a sweeter apple like Gala, Honeycrisp, or Golden Delicious). Microwave in a large mug for approx 1 - 1.5 minutes, or until cake is no longer runny.
  2. Enjoy as-is, with a squirt of fat-free Reddi-Whip, or a drizzle of sugar-free Maple Syrup.

Notes

Try swapping out the apple for peaches, or pears instead!

Looking for more on-plan ways to use apples? We love these E treats, too!

Apple Flapjack Pancakes (E)

Apple Pie Oatmeal (E)

Low-Carb Pumpkin Cake With Maple Frosting | THM: S

This Low-Carb Pumpkin Cake With Maple Frosting is an incredibly impressive dessert that’s easy to make and doesn’t require any special ingredients! A perfect, blood sugar-friendly recipe to add to your Fall repertoire, it’s also a gluten-free THM S.

I took my favorite Trim Healthy Mama-friendly pumpkin muffin recipe and modified it to make two 8″ cakes. The cake layers are wonderfully moist and seasonally spiced without being overpowering.

I used non-stick cake pans to bake my cake layers, but still found it important to line the bottom of the pans with parchment paper to ensure they released properly; don’t miss this step!

The maple-flavored frosting is sweet, smooth, and creamy – you’ll want to eat it with a spoon! If you’ve treated yourself to Trim Healthy Mama’s brand new line of Natural Bursts extracts, this low carb pumpkin cake with maple frosting is the perfect place to try out their maple flavoring!

In fact, you could use 1 teaspoon of their maple extract, and 1 teaspoon of their pecan extract for a slightly different, equally wonderful flavor that compliments the pumpkin spice cakes well.

One of my favorite things about this recipe is that you don’t need any special ingredients to make it. You should be able to find everything for this low carb pumpkin cake with maple frosting at your local grocery store, and if you’re a Trim Healthy Mama, you probably already have everything in your pantry!

Quick tip about the frosting: to completely dissolve your granular sweetener, use a stand or electric mixer and beat on high speed with the softened cream cheese, butter, and maple extract for 5-10 minutes. It WILL dissolve – it just requires more time to do so than regular granulated cane sugar or icing sugar. You can have frosting with a buttercream consistency using sweeteners like Gentle Sweet or xylitol, but it takes more patience!

This low carb pumpkin cake with maple frosting tastes the best made the day before you need it, but hold off on garnishing with pecans (or walnuts, if you prefer) until right before presenting or serving, as they can lose their “crunch” after sitting in the fridge.

Yield: 16 servings

Low-Carb Pumpkin Cake With Maple Frosting | THM: S

Low-Carb Pumpkin Cake With Maple Frosting | THM: S

This Low-Carb Pumpkin Cake With Maple Frosting is an incredibly impressive dessert that's easy to make and doesn't require any special ingredients! A perfect blood sugar-friendly recipe to add to your Fall repertoire! A gluten-free THM S.

Prep Time 25 minutes
Cook Time 30 minutes
Additional Time 35 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1/2 cup golden flaxseed meal
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp sea salt
  • 1/4 tsp cloves
  • 1 14 oz. can pumpkin puree
  • 2/3 cup xylitol
  • 8 eggs
  • 1/2 cup butter, softened
  • 2 tsp vanilla extract
  • MAPLE FROSTING
  • 1 8 oz. pkg. cream cheese softened
  • 1/4 cup butter, softened
  • 3/4 cup xylitol
  • 1 1/2 tsp maple extract
  • 1/2 cup whipping cream

Instructions

  1. Preheat oven to 350 F. Line the bottom of two 8" bake pans with parchment paper and oil the sides with butter or coconut oil.
  2. In a large bowl, stir coconut flour, almond flour, flaxseed meal, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt together.
  3. In a separate bowl, beat pumpkin, xylitol, eggs, butter, and vanilla together on high speed until smooth. Add to dry ingredients, and beat on low until well combined. Let mixture stand for two minutes before dividing batter evenly between 2 cake pans.
  4. Bake at 350 for 30 minutes, or until a toothpick comes out clean. Cool completely. Run a knife around the edges of the pan, to release the cakes. Carefully peel off the parchment paper.
  5. To make the frosting and filling, beat cream cheese, butter, xylitol, and maple extract together until smooth and light. (See note) In a separate bowl, beat whipping cream until stiff. Fold into cream cheese mixture until smooth. Spread frosting in between layers, around the sides, and on top of the cake.
  6. Optional: Garnish with pecan halves and a sprinkle of cinnamon.

Notes

To completely dissolve your granular sweetener in your frosting, the trick is to use a stand or electric mixer and beat on high speed with the softened cream cheese, butter, and maple extract for 5-10 minutes. It WILL dissolve - it just requires more time than regular or icing sugar.

Gingerbread Pumpkin Roll | THM: S

Y’all have had pumpkin rolls with a cream cheese filling, but have you ever tried a gingerbread roll with a pumpkin filling?!

This Gingerbread Pumpkin Roll takes all the best flavors of Fall and turns it into one magical cake that will leave you (and everyone you serve it to) begging for another slice!

A Trim Healthy Mama-friendly S dessert, this low-carb Gingerbread Pumpkin Roll is completely flourless, making it naturally gluten-free, too.

The whole Gingerbread Pumpkin Roll is made without any special ingredients, making it a frugal, crowd-pleasing option to serve at Thanksgiving, or just because pumpkin anything is amazing any time of the year!

You’ll notice the recipe calls for Gingerbread Spice Mix twice; once for the cake, and once for the Gingerbread Caramel Drizzle. The recipe I’ve included below for the Gingerbread Spice Mix makes more than you’ll need, but you will not regret have leftovers of this blend on hand for other goodies! You can use it instead in any baked good you want to flavor like gingerbread, and even mix it with coffee grounds to make Gingerbread Spice Lattes!

Gingerbread Spice Mix:

Combine all ingredients into a small jar. Shake well to mix. Makes a scant cup.

The Gingerbread Caramel Drizzle adds an extra step to this recipe and is totally optional, but my, oh my, is it worth making! It’s sweet, spicy, sticky, and syrupy….and so pretty drizzled on top of a slice of this Gingerbread Pumpkin Roll! If you have leftovers, you may be tempted to eat it by the spoonful, but if you can manage to save some, it is an amazing drizzle over a whipped cream-topped Pumpkin Spice Latte!

Or, you can use it to drizzle over:

You’re options are unlimited!

Yield: 12 servings

Gingerbread Pumpkin Roll | THM: S

Gingerbread Pumpkin Roll | THM: S

This Gingerbread Pumpkin Roll combines all the best flavors of Fall into one magical cake that's just as easy as it is impressive! A low carb THM S dessert made without any flour or special ingredients.

Prep Time 25 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 50 minutes

Ingredients

  • GINGERBREAD ROLL:
  • 8 eggs, separated
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 2 tbsp cocoa powder, divided
  • 1/8 tsp mineral salt
  • 1 tsp vanilla extract
  • 2 1/2 tsp Gingerbread Spice Mix*
  • PUMPKIN CHEESECAKE FILLING:
  • 1 8oz pkg. cream cheese softened
  • 1/3 cup canned pumpkin
  • 1/4 cup xylitol (OR use 2 tbsp of Gentle Sweet)
  • 1/4 tsp ground cinnamon
  • GINGERBREAD CARAMEL DRIZZLE
  • 1/4 cup xylitol
  • 1/8 cup water
  • 1/4 tsp molasses
  • pinch of mineral salt
  • 1/4 cup heavy whipping cream
  • 1/2 tsp Gingerbread Spice Mix
  • 1/8 tsp vanilla extract
  • 1/4 tsp xanthan gum
  • *GINGERBREAD SPICE MIX:
  • 1/3 cup ground ginger
  • 1/4 cup ground cinnamon
  • 2 tbsp ground allspice
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • pinch of ground black pepper

Instructions

  1. Preheat oven to 350 F. Lightly grease a rimmed cookie sheet or jelly roll pan. Line with parchment paper, grease the top of the paper, and dust with 1 Tbsp cocoa powder. Set aside.
  2. In a large bowl, beat egg yolks, sweetener, cocoa powder, salt, vanilla extract, ginger, cinnamon, and cloves together mixture is thickened and is light brown.
  3. In a separate bowl with clean beaters, beat egg whites until stiff peaks form. Gently fold egg whites into yolk mixture, one-third of the batch at a time, until smooth. Pour into the prepared baking sheet and bake at 350 for 20 minutes.
  4. After the cake has finished baking and has cooled slightly, invert onto a clean tea 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.
  5. To make the pumpkin cheesecake filling, beat all the filling ingredients together until smooth. Carefully unroll cake in towel. Spread filling evenly onto cake and roll back up tightly. Set on a serving plate.
  6. To make the Gingerbread Caramel Drizzle, stir sweetener, water, and salt together in a saucepan to combine. Bring to a boil over medium-high heat. Cover and reduce heat for 30 seconds. Pour in cream, spice, and extract. Cook on low for 2 minutes. Remove from heat and vigorously whisk in xanthan gum until thickened to drizzle consistency. (If you find your xanthan gum isn't dissolving completely, pour thickened drizzle through a fine sieve to remove any white clumps.) Cool slightly before drizzling over cake.
  7. *To make the Gingerbread Spice Mix, combine all Gingerbread Spice Mix ingredients in a jar and shake to combine.

Low Carb Layered Pumpkin Dessert | THM: S, Keto, GF

Sometimes I think every variation of a pumpkin recipe has surely been created now, but no! A wonderfully versatile fruit (yes, I checked!) with seemingly no limits, this Low Carb Layered Pumpkin Dessert showcases just how delightful, and blood sugar-friendly squash can be!

A Fuel Pull ingredient, meaning it can be used in Trim Healthy Mama S, E, and FP settings because it’s low in both carbs and fat, pumpkin is an essential part of staying on plan in the Fall for me!

This Low-Carb Layered Pumpkin Dessert features a shortbread – almost snickerdoodle tasting – crust, a white cheesecake layer, a cool and creamy pumpkin spice layer, and then for the garnish, you can choose to layer or pipe on whipped cream, nuts, and/or spices in your desired amount.

Aside from the fact that this pumpkin dessert is low carb, gluten-free, sugar-free, diabetic-friendly, keto and Trim Healthy Mama S compatible, it’s also made without any special ingredients!

If you’d like, you can replace the xylitol with half the amount in Gentle Sweet, or a quarter of the amount in Super Sweet. You can use one envelope of unflavored Knox gelatin in the pumpkin layer, or a tablespoon of Great Lakes or Trim Healthy Mama’s Just Gelatin instead.

I garnished the top of my Low Carb Pumpkin Layer Dessert with a layer of whipped cream, chopped walnuts, and a sprinkle of nutmeg, but you can leave those off, or fancy it up by piping on the whipped cream and using your favorite nut (pecans are wonderful, too), and favorite pumpkin compatible spice (think cinnamon, nutmeg, ginger, or cloves, etc.).

Since this recipe makes a 9×13″ pan, it’s perfect for serving at large gatherings….like Thanksgiving!

Yield: 12-15 servings

Pumpkin Cheesecake Squares | THM: S

Pumpkin Cheesecake Squares | THM: S

Everyone will be begging you for this low-carb Pumpkin Cheesecake Squares recipe! You would never know it doesn't contain any sugar or gluten! A THM S dessert (also keto, low carb, and gluten-free). No special ingredients.

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

  • CRUST:
  • 1/4 cup xylitol
  • 1/3 cup butter
  • 1 1/2 cups almond flour
  • 1 tsp cinnamon
  • CHEESECAKE LAYER:
  • 2 large eggs
  • 1/2 cup xylitol
  • 1 8oz. pkg. cream cheese softened
  • PUMPKIN LAYER:
  • 1 15oz. can canned pumpkin
  • 3 large egg yolks
  • 1/2 cup almond or cashew milk
  • 1/2 cup xylitol
  • 1/2 tsp mineral salt
  • 1 tsp ground cinnamon
  • 1 tbsp (or 1 envelope) unflavored gelatin
  • 1/4 cup cold water
  • 1 1/2 cups heavy whipping cream
  • GARNISH:
  • whipped cream
  • pecans or walnuts
  • cinnamon or pumpkin spice

Instructions

  1. Preheat oven to 350F.
  2. To make the crust: In a medium saucepan, melt butter and xylitol together. Remove from heat and stir in almond flour and cinnamon. Press into 9x13" pan. Bake for 10 minutes at 350 F.
  3. Beat together eggs, xylitol, and cream cheese until smooth. Spread evenly over crust. Bake for 15 minutes or until top appears set. Cool on wire rack.
  4. Meanwhile, combine the pumpkin, egg yolks, nut milk, xylitol, salt and cinnamon in a saucepan. Cook and stir until mixture is thickened; remove from the heat.
  5. Dissolve gelatin in water; add to saucepan. Beat whipping cream until stiff. Fold into pumpkin mixture until smooth. Spread over cooled cheesecake layer; chill for a least 2 hours, or until set. Garnish with whipping cream, nuts, and cinnamon or pumpkin spice as desired.
  6. These squares keep well for several days in the refrigerator.

Notes

If you’d like, you can replace the xylitol with half the amount in Gentle Sweet, or a quarter of the amount in Super Sweet. You can use one envelope of unflavored Knox gelatin in the pumpkin layer, or a tablespoon of Great Lakes or Trim Healthy Mama’s Just Gelatin instead.

Looking for more low-carb pumpkin desserts?

Pumpkin Cheesecake with Pecan Crust | THM: S

Pumpkin Cheesecakes With Maple Whipped Topping For 2 | THM: S

Mini Pumpkin Cheesecakes | THM: S

Pumpkin Chiffon Pie | THM: S

Double Chocolate Brownies | THM: S

Fudgy Brownies without dairy, sugar, or gluten?! Yep! It’s a thing – a thing so good, I’d make these Double Chocolate Brownies even if I didn’t want to eat healthy (but why not do your body good, when it’s this easy and delicious?!)

These Double Chocolate Brownies are a Trim Healthy Mama S treat because they’re full of healthy fats and low in carbs. They taste wonderful straight out of the oven, but refrigerated and enjoyed the next day, they are almost like eating fudge!

Coconut is the star in these Double Chocolate Brownies, even though you can’t really taste it. If you’re not concerned about these brownies being dairy-free, you can replace the coconut oil with butter or ghee in the same amount, but the 1/4 cup of canned coconut milk is essential to the amazing, fudge-like texture!

Organic Canned Coconut Milk

If your canned coconut milk has separated a bit, pour it into a bowl, whisk it together again, and then measure it for this recipe. You’ll have leftover canned coconut milk, but it’s perfect to use in  a chicken curry, or this dairy-free Peanut Butter Cup Pudding!

I used 100% unsweetened baker’s chocolate for this recipe. You can find it in any grocery store, or use a quality chocolate that’s 85% cocoa or higher for a brownie that’s a bit sweeter.

If you prefer, you can use Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount of xylitol called for here. 2 tsp of stevia would also work, but it’s not my favorite sweetener to use in baking because I can detect an aftertaste, and it lacks the granular bulk that’s often needed in baked goods (you can read more of my top THM Baking Tips & Tricks here).

Yield: 18 brownies

Double Chocolate Brownies | THM: S

Double Chocolate Brownies | THM: S

Fudgy Brownies without dairy, sugar, or gluten?! Yep! It's a thing! I'd make these Double Chocolate Brownies even if I didn't want to eat healthy! A THM S.

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

Ingredients

  • 4 oz. unsweetened baking chocolate, chopped
  • 1/2 cup butter or coconut oil
  • 1/4 cup canned coconut milk
  • 1 cup xylitol (OR 1/2 cup Gentle Sweet)
  • 1/4 cup almond flour
  • 3 tbsp cocoa powder
  • 1 tsp baking powder
  • pinch of mineral salt
  • 4 eggs, lightly beaten

Instructions

  1. Preheat oven to 325 F. Lightly greases an 8x8" baking pan with butter.
  2. In a medium saucepan, melt unsweetened chocolate, butter or coconut oil, canned coconut milk, and xylitol together. Whisk until smooth.
  3. In another bowl, stir almond flour, cocoa powder, baking powder, and a pinch of mineral salt together. Whisk in lightly beaten eggs and melted chocolate mixture until smooth. Pour into prepared pan. Bake at 325 F. for 30 minutes, or until a toothpick comes out clean. Cool completely and cut into 18 bars. Store in an airtight container in the fridge.

Looking for more dairy-free chocolate-y desserts?! These two are also big hits around here!

Dairy-free Chocolate Cupcakes  (S)

Dairy-free Peanut Butter Cup Pudding (S) 

Easy Cupcake Decorating Ideas For Kids

These 4 easy cupcake decorating ideas for kids aren’t actually just for kids: they’re perfect for anyone who wants to make an adorable cupcake but has never used a piping bag before! You don’t need any cake decorating skills or tools at all to make these adorable treats that look almost too cute to eat!

Polar Bear Cupcakes

What you need:

What to do:

  1. Spread white frosting on the surface of cupcake.
  2. Using kitchen shears, cut two thin slices off marshmallow. Cut one slice in half and use each piece for an ear. Use the second slice for the bear’s muzzle. Sprinkle shredded coconut on the remainder of the exposed frosting for “fur.”
  3. Place two candy eyes above the muzzle, and use the black decorating gel to create a rectangular nose.

Hedgehog Cupcake

What you need:

What to do:

  1. Spread chocolate frosting on the surface of cupcake. Using a piping bag or spoon to add a large dollop of frosting near the center of the cupcake for the hedgehog’s body.
  2. Attach chocolate kiss to the side of frosting for hedgehog’s snout. Insert slivered almonds into pile of frosting for hedgehog’s quills.
  3. Using black decorating gel to form eyes and nose on the chocolate kiss to finish off the face.

Rabbit Cupcake

What you need:

What to do:

  1. Spread white frosting on the surface of cupcake.
  2. Using a kitchen shears, snip two thin slices off large marshmallow and pinch one end of each slice into an ear shape. Dip a sticky side of the “ears” into pink sugar crystals. Attach ears onto cupcake by pressing into frosting.
  3. Fill a resealable plastic bag with additional white frosting and snip a hole in one corner. Squirt out frosting into two circle to form the rabbit’s cheeks.
  4. Place jelly bean in the middle above the cheeks to make the nose. Insert the chocolate chips upside down above the nose for rabbit’s eyes. Insert 2 pieces of white gum under cheeks to make the teeth.

Brown Bear Cupcake

What you need:

What to do:

  1. Spread chocolate frosting on surface of cupcake.
  2. Use a knife to trim off a small piece of each candy melt to make a straight edge. Place each chocolate melt on the top of cupcake to create ears.
  3. Using a large circular tip (or just trim a large hole in the cover of resealable bag), pipe a snout on to the bottom of the cupcake. Press chocolate chips upside down into the frosting above the snout for the eyes.
  4. Use the black decorating gel to form the bear’s nose.

I hope you enjoyed these easy cupcake decorating ideas for kids! They’re clearly not Trim Healthy Mama-friendly (though the Hedgehog and Brown Bear Cupcakes could easily be made that way with on-plan chocolate frosting and melted dark chocolate in place of the decorating gel!), but they’ll bring lots of smiles to your table. 🙂

 

Orange Creamsicle Dessert | THM: S

This Orange Creamsicle Dessert tastes too good to be true, but it’s really Trim Healthy Mama friendly!

Loaded with protein and low in carbs, this Summery dessert is a cinch to put together and doesn’t taste a bit like “diet” food!

You don’t need any special ingredients to make this Orange Creamsicle Dessert. The shortbread-like crust is made from 3 simple ingredients:

The orange creamsicle-flavored filling is made from:

The wonderful thing about this dessert is that it sets into a perfect base for decorating with whipped cream and fresh fruit! Most fruit is an “E” fuel type, but you can easily garnish with kiwi, berries, lemon and lime, and still stay in S territory.

Food coloring is totally optional, but if you’d like a soft orange color like I have here to match the flavor, 2 drops of red food coloring and 5 drops of yellow will do.

Yield: 9 servings

Orange Creamsicle Dessert | THM: S

Orange Creamsicle Dessert | THM: S

This fresh, Summery dessert is has a delightful Orange Creamsicle flavor and is incredibly easy to make! Nobody will be able to guess its a low-carb, high protein THM S treat! No special ingredients.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 4 hours 30 minutes
Total Time 5 hours

Ingredients

  • 4 Tbsp butter
  • 1 1/4 cup almond flour
  • 1 Tbsp xylitol (OR 1 1/2 tsp Gentle Sweet)
  • FILLING:
  • 1 cup whipping cream
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 1 cup Greek yogurt
  • 1 Tbsp gelatin
  • 1/4 cup water
  • 2 tsp orange extract
  • Optional: 1 drop red food coloring, 2 drops yellow food coloring

Instructions

  1. Pre-heat oven to 350 F. Melt butter and 1 Tbsp of xylitol together. Remove from heat and stir in almond flour. Press into an 8x8 or 9x9 baking dish. Bake for 12-15 minutes or until golden. Cool.
  2. For the filling, warm whipping cream and sweetener over medium-low heat until sweetener is dissolved. Do not boil.
  3. Soften gelatin in water in a separate bowl for 5 minutes. Scrape gelatin mixture into cream and stir until completely dissolved. Whisk in Greek yogurt, orange extract, and optional food coloring. Pour filling over crust and refrigerate for at least 4 hours or overnight.
  4. Optional: garnish with naturally sweetened whipped cream and berries or a few kiwi slices.

Trim Healthy Mama Store

Lemon Raspberry Mousse Cake | THM: S

This month, I celebrate 5 years of being on the Trim Healthy Mama plan (you can read my testimony here)

…so I made a Lemon Raspberry Mousse Cake to celebrate!

I am continually amazed that I can eat foods this delicious and with negatively affecting my blood sugar.

I hope to write more about the things I’ve learned over the last 5 years on THM in another post soon, but let’s just get straight to this Lemon Raspberry Mousse Cake, shall we?!

For the cake layers, I simply doubled my Lemon Yogurt Cake recipe, baked it in two 9″ round baking pans, and cut each one in half horizontally. That lemon cake recipe is truly one of my favorite THM-friendly cakes, and it tickles me to see that you’ve all enjoyed it just as much!

The pretty pink raspberry mousse is also made without any special ingredients:

  • raspberries
  • sweetener (I used xylitol, but you can also use Gentle Sweet in half the amount)
  • gelatin
  • cream cheese
  • whipping cream

A simple white coat of naturally sweetened whipped cream encases the whole cake.

A couple of well-placed raspberries (clusters of odd numbers are visually appealing in gardening, home decorating, and cake decorating!) with a few sprigs of mint are all that’s needed for an elegant garnish.

This Lemon Raspberry Mousse Cake is a little more involved because of the layers, but the cake and mousse recipes themselves are about as easy as it gets! No special ingredients or baking experience required to pull off this thing of beauty!

Lemon Raspberry Mousse Cake is the perfect dessert to serve at Easter, for Mother’s Day, or anytime you want to introduce someone to your “diet!”

Cake for breakfast and lose weight?!

You bet!

Yield: 16-20 servings

Lemon Raspberry Mousse Cake | THM: S

Lemon Raspberry Mousse Cake | THM: S

You would never believe that this stunning Lemon Raspberry Mousse Cake is sugar-free, low-carb, gluten-free and Trim Healthy Mama-friendly! Sometimes things that look and taste too good be true....aren't!

Prep Time 25 minutes
Cook Time 30 minutes
Additional Time 4 hours 5 minutes
Total Time 5 hours

Ingredients

  • CAKE:
  • 1 1/2 cups xylitol (OR 3/4 cup Gentle Sweet)
  • 1 1/2 cups Greek yogurt (any fat)
  • 6 eggs
  • 3/4 cup melted butter
  • 2 tsp lemon extract
  • 2/3 cup almond flour
  • 2/3 cup coconut flour
  • 2/3 cup golden flaxseed meal
  • 4 tsp baking powder
  • 1 tsp mineral salt
  • Optional: zest of one lemon
  • MOUSSE
  • 1 Tbsp gelatin
  • 2 cups raspberries, frozen
  • 1/4 cup xylitol (OR 2 Tbsp Gentle Sweet)
  • 4 oz. cream cheese softened
  • 1 cup whipping cream
  • WHIPPED CREAM FROSTING
  • 1 1/2 cup whipping cream
  • 3 Tbsp xylitol (OR 1 1/2 Tbsp Gentle Sweet)
  • GARNISH
  • fresh raspberries
  • mint leaves

Instructions

  1. Preheat oven to 350 F. Line two 9" round baking pans with parchment paper and grease the sides.
  2. In a large bowl or stand mixer, beat sweetener, yogurt, eggs, melted butter, lemon extract, and optional lemon zest together for 2-3 minutes or until light and smooth.
  3. In a separate bowl, stir almond flour, coconut flour, golden flaxseed meal (OR use 2 cups of Trim Healthy Mama Baking Blend instead of these 3 ingredients), baking powder, and salt together. Add to wet ingredients and stir until well-combined.
  4. Pour into prepared pans. Bake in preheated oven for 30 minutes, or until a toothpick comes out clean. Cool completely. Slice each cake in half horizontally so you have 4 cake layers.
  5. To make the mousse filling, bring berries and sweetener to a boil in a saucepan until they become liquid. In the meantime, soften gelatin in another dish by pouring 1/4 cup of water over the top of the powder. Set aside. Remove berries from heat and press through a fine sieve or cheesecloth. Return to stove and stir in the softened gelatin until completely dissolved. Remove from heat and cool slightly. Beat in cream cheese. Beat whipping cream in a separate bowl and fold into berry mixture. Chill in the fridge for an hour or 2 until thick enough to spread onto cake.
  6. To assemble the dessert, place the first cake layer on a serving plate. Carefully spread on 1/3 the mousse. Repeat 2 more times, ending with 4th cake layer on top.
  7. Beat whipping cream and sweetener together until stiff. Pipe or spread onto sides of the cake. Refrigerate until ready to serve. Garnish with fresh berries and mint before serving.

Dairy-Free Chocolate Cupcakes | THM: S

These dairy-free chocolate cupcakes are an incredibly satisfying treat! They don’t contain any almond flour either, so they’re very waist-line friendly and guilt-free! You can enjoy a few for breakfast, dessert, or as a convenient snack in the middle of the day. They freeze well, too. One batch makes 24 mini cupcakes that are delectable with or without frosting and berries.

No one in our family has any dairy allergies, so for the longest time, I didn’t make an effort to avoid it. I love my cheese, cream, and butter and saw no reason to give it up until I did the More Or Less Challenge in January. I realized then that dairy had become my crutch. I relied on it so heavily that I could hardly imagine going a day without. During the More Or Less Challenge, I realized it was also causing much of my acne (whipped cream is the biggest culprit for me!), and my stalls or gains.

Since then, I’ve been making a more concerted effort to create and enjoy more dairy-free meals and snacks, and these dairy-free chocolate cupcakes are unbelievably delicious! If I want the batch to last more than a day, I need to eat them in secret because our little people love them as much as I do, and there’s no way they can watch me enjoy one without clamoring for more themselves!

No don’t need any special ingredients for these cupcakes:

Important to note is the coconut flour measurement!

Bob’s Red Mill Coconut Flour

Do not add any more coconut flour than called for. It is an extremely absorbent flour, which is why you only need so little of it. Even a teaspoon extra of coconut flour can cause your cupcakes to turn out too dry. If anything, error on the side of being scant.

Generally, I’m not a big fan of baked good that are made with coconut flour, but these cupcakes have changed my mind. Mixed with cocoa powder, the coconut flour flavor and texture is incredibly well masked and these cupcakes taste very much like a light, fluffy chocolate cake!

I used regular whipped cream to frost some of the cupcakes, but they are equally delicious without. If you’d like a dairy-free chocolate frosting, here’s an incredibly easy recipe from Sugar Free Mom that only has 2 ingredients!

I’d recommend using Trim Healthy Mama’s sugar-free chocolate chips for this!

Yield: 24 cupcakes

Dairy-Free Chocolate Cupcakes | THM: S

Dairy-Free Chocolate Cupcakes | THM: S

These low-carb dairy-free chocolate cupcakes are an incredibly satisfying treat! They don't contain any almond flour either, so they're very waist-line friendly and guilt-free! You can enjoy a few for breakfast, dessert, or as a convenient snack in the middle of the day. A THM S.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1/2 cup coconut flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 6 eggs
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 1/3 cup melted coconut oil or ghee
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 F. Line a 24-cup mini muffin pan and set aside.
  2. In a small bowl, stir coconut flour, cocoa powder, baking soda, and salt together.
  3. In a larger bowl or stand mixer, beat eggs, sweetener, melted coconut oil, and vanilla extract together on high for 2-3 minutes. Add in dry ingredients. Stir until combined. Pour evenly into muffin liners.
  4. Bake for 15-20 minutes, or until a toothpick comes out clean.

Lemon Yogurt Cake | THM: S

Along with Chicago style popcorn, apple turnovers, and my Grandma’s cookies, my other great weakness is Costco’s Lemon yogurt cake.

Silly, but true!

If it’s in the house, I cannot resist it, and once I start going, I can’t stop. Unfortunately, it’s terribly unhealthy, but that fact was the catalyst for creating a Trim Healthy Mama-friendly Lemon Yogurt Cake that I can enjoy without expansion. 😀

This recipe for Lemon Yogurt Cake is equally moist and lemon-y, but it’s low in carbs, gluten-free, sugar-free, and high in protein. To keep it from being too calorie-dense, I used a combination of almond flour, coconut flour, and golden flaxseed meal instead of almond flour alone. Alternatively, you could use 1 cup of Trim Healthy Mama Baking Blend instead of the no-special-ingredient mix.

My kids call this Lemon Yogurt Cake “Costco Cake,” because it really does taste like our bulk store favorite! It’s pound cake-like in texture, but unlike traditional pound cake, it’s harder to over-do it because this version is so high in protein that you’ll feel plenty satisfied after one piece!

This Lemon Yogurt Cake is delicious on its own , but I like it even better with whipped cream and berries for a pretty, easy dessert.

Lemon Yogurt Cake is a Trim Healthy Mama S dessert because it’s a great source of protein, high in healthy fats, and low in carbs.

Yield: 9-12 servings

Lemon Yogurt Cake | THM: S

Lemon Yogurt Cake | THM: S

This delicious Lemon Yogurt Cake is a Trim Healthy Mama-friendly S dessert or snack that pairs perfectly with whipped cream and berries!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 3/4 cup xylitol
  • 3/4 cup Greek yogurt (any fat)
  • 3 eggs
  • 1/2 cup melted butter
  • 1 tsp lemon extract
  • 1/3 cup almond flour
  • 1/3 cup coconut flour
  • 1/3 cup golden flaxseed meal
  • 2 tsp baking powder
  • 1/2 tsp mineral salt
  • Optional: zest of one lemon

Instructions

  1. Preheat oven to 350 F. Grease an 8x8" baking pan.
  2. In a large bowl or stand mixer, beat xylitol, yogurt, eggs, melted butter, lemon extract, and optional lemon zest together for 2-3 minutes or until light and smooth.
  3. In a separate bowl, stir almond flour, coconut flour, golden flaxseed meal, baking powder, and salt together. Add to wet ingredients and stir until well-combined. Pour into prepared pan. Bake in preheated oven for 45 minutes, or until a toothpick comes out clean. Cool completely before serving.