Strawberry Mousse | THM: FP

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Growing up, when my Opa and Oma would come for dinner, we’d almost always have ‘boerenkool met worst’ for supper (a Dutch dish that’s basically potatoes and kale boiled and mashed together with butter, cream, salt and pepper, and served with sausage) and Dr. Oetker Strawberry Mousse for dessert. It was their favorite meal, and we all loved it too.

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Since white potatoes are not THM-friendly, I don’t think there will ever be an on-plan equivalent to traditional Dutch Boerenkool (Boiled and mashed radishes with kale? I dunno…), but I did manage to make a Strawberry Mousse Fuel Pull dessert last week that reminded me of what we used to enjoy with my late Opa and Oma.

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It uses real strawberries, so the mousse is not as flawlessly smooth as the pink powder in the box, but it’s healthy, delicious, sweet, pink, light, and full of protein. I enjoyed it for breakfast and dessert!

This recipe is a Fuel Pull if you use 0% Greek yogurt. You can change it to an S by using Greek yogurt with a higher fat content and garnishing with a dollop of naturally sweetened whipped cream.

Yield: 4 servings

Strawberry Mousse | THM FP

Strawberry Mousse | THM FP

This Strawberry Mousse is a delicious Fuel Pull. It uses real strawberries, so the mousse is not as flawlessly smooth as the pink powder in the box, but it's healthy, delicious, sweet, pink, light and full of protein.

Prep Time 5 minutes
Additional Time 1 hour 55 minutes
Total Time 2 hours

Ingredients

  • 15 strawberries, hulled
  • 1/4 cup boiling water
  • 1 Tbsp gelatin
  • 1/8-1/4 tsp stevia extract (depending on how sweet you like it)
  • 1/2 tsp vanilla extract
  • 1 cup 0% fat Greek yogurt

OPTIONAL S GARNISH:

  • 1/4 cup whipping cream
  • 1 Tbsp xylitol

Instructions

  1. Add strawberries to blender and puree until smooth.
  2. In a small bowl, pour boiling water over gelatin and stir until dissolved. Whisk pureed strawberries, dissolved gelatin, sweetener, vanilla extract, and Greek yogurt together in a separate bowl. Pour into 4 serving dishes and chill in the fridge for 2-3 hours. Garnish with a strawberry fan before serving.
  3. TO MAKE THIS RECIPE AN S, beat whipping cream together with xylitol (or alternative sweetener) and pipe onto mousse before serving.

Notes

To make this recipe and S, beat whipping cream together with xylitol (or alternative sweetener) and pipe onto mousse before serving. You can also use a higher fat Greek yogurt, if you'd like.

To make a strawberry fan, make 4 to 5 lengthwise cuts from pointed end of the berry to not quite to the stem end. Fan slices apart slightly, keeping all slices attached to cap.

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P.S. If your mouth watered at ‘Borenkool,’ you probably love Boterkoek too…and this one’s on plan!


Low Carb Brownie Pie | THM S

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This Low Carb Brownie Pie was a hit with the entire family! We polished it off for dessert after lunch one day (they’re always happy to eat THM experiments that involve chocolate and whipped cream), and begged for me to make it for snack time, too.

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Sometimes you can tell, even if  just a little, when a dessert is made with a sweetener other than sugar. My husband can always pick it out, even when I can’t (and I have pretty sensitive taste buds). This Low Carb Brownie Pie had him fooled though! As a percentage, there’s very little sweetener (I used xylitol, but you can also use half the amount in Gentle Sweet) in this recipe. The whipped cream garnish compliments the dark chocolate flavor so it isn’t too bitter.

No flours are used in this recipe at all, making it a very affordable treat. Don’t be alarmed when it poofs up in the oven like a souffle while baking; it will settle as it cools and you can garnish the cooled brownie with whipped cream, raspberries, and mint leaves like I did (how festive would this look at Christmas time?!) or fill the inside with a peanut butter cheesecake mixture!

Yield: 8 servings

Low Carb Brownie Pie | THM S

Low Carb Brownie Pie | THM S

This decadent dark chocolate brownie is a wonderfully easy THM S dessert that requires no special ingredients.

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

Ingredients

  • 1 85% Cocoa Lindt chocolate bar (100 grams)
  • 3/4 cup butter
  • 2 teaspoons vanilla extract
  • 5 eggs, room temperature
  • 6 Tbsp whipping cream
  • 3 Tbsp xylitol (or 1 1/2 Tbsp Gentle Sweet)

GARNISH:

  • 1/2 cup whipping cream
  • 1 Tbsp xylitol
  • fresh raspberries

Instructions

  1. Preheat oven to 350. Line 9" round baking dish with parchment paper and butter lightly. Make sure the sides are also lined.
  2. Melt chocolate and butter together over low heat. Stir until smooth. Remove from heat and add in vanilla extract.
  3. In a separate bowl, beat eggs, cream and sweetener together for 4 minutes (mixture will be runny). Stir into melted chocolate until well blended. Pour into prepared pan and bake for 45 minutes, or until top forms a crust (it will poof up in the oven and settle while it cools). Cool. Run a knife along the edges of the pan to remove brownie.
  4. Beat whipped cream and second amount of sweetener together for garnish. Pipe onto cooled brownie and decorate with raspberries. Cut into 8 slices and serve.

Notes

Brownie will poof up in the oven like a souffle while baking and settle when it cools.

The possible uses for this dark chocolate brownie base are endless - garnish with coffee-flavored whipped cream, peanut butter drizzle, a cream cheese filling, or pile on some berries.

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Peanut Butter Cup Pudding | THM S

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Gluten-free, sugar-free, and dairy-free (if you leave off the whipped cream topping), this thick, fudge-like Peanut Butter Cup pudding tastes like a Reese melted in your mouth! My hubby chuckles at me because I often eat this for breakfast. 🙂

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This is a very decadent, filling S dessert for Trim Healthy Mamas that requires no special ingredients and takes only 5 minutes to prepare (plus refrigeration). All you need is a can of coconut milk, some natural peanut butter, dark chocolate, a plan-approved sweetener (I use xylitol, but you can also use half the amount in Gentle Sweet), a little vanilla, and a pinch of sea salt.

Yield: 4-6

Peanut Butter Cup Pudding | THM S

Peanut Butter Cup Pudding | THM S

Gluten-free, sugar-free, and dairy-free (if you leave off the whipped cream topping), this thick, fudge-like Peanut Butter Cup pudding tastes like a Reese melted in your mouth! THM S. No special ingredients.

Prep Time 5 minutes
Additional Time 3 hours 55 minutes
Total Time 4 hours

Ingredients

  • 1 can of coconut milk (14 oz).
  • 5 oz. 85% dark chocolate, chopped
  • 1/2 cup sugar-free peanut butter
  • 3 Tbsp xylitol
  • 1 tsp vanilla
  • 1/4 tsp sea salt

OPTIONAL GARNISH:

  • naturally sweetened whipped cream
  • grated dark chocolate

Instructions

  1. In a saucepan, bring coconut milk and sweetener to a boil. Remove from heat and immediately whisk in remaining ingredients until smooth.
  2. Pour pudding into dessert dishes, refrigerator, uncovered, for 4 hours.
  3. OPTIONAL: Garnish with naturally sweetened whipped cream and grated chocolate.

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Pumpkin Cheesecake with Maple Whipped Cream & Toasted Pecans For Two | THM S

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My husband isn’t normally a Pumpkin Spice lover (say what?!), so I was a bit hesitant to have him sample a bite of these cheesecakes and turn up his nose on account of them being too pumpkin-y spicy.

I love Pumpkin Spice. I’d probably even like fried eggs with Pumpkin Spice, so alone, my conclusion that this Pumpkin Cheesecake with Maple Whipped Cream Topping & Toasted Pecans were indeed the very best THM friendly pumpkin dessert I had ever tried, was probably not a sufficient analysis in determining whether the recipe was worth putting up on the blog.

My hypothesis was that if I gave a bite to my Sweetie, his opinion mixed with mine, would probably be equivalent to the average person’s reaction.

So I gave him a taste.

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This is actually good. Really good. It’s amazing. Can I eat the whole thing?

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Happy dance.

It wasn’t just me who loved it; a Pumpkin Spice naysayer loved it too. Maybe it was the maple-flavored whipped cream, maybe it was the toasted pecans, maybe it was the whole conglomeration; in any case, this dessert is perfect for an autumn date night.

One for him and one for you.

Yield: 2

Pumpkin Cheesecake with Maple Whipped Cream and Toasted Pecans For Two | THM S

Pumpkin Cheesecake with Maple Whipped Cream and Toasted Pecans For Two | THM S
Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 2 hours 10 minutes
Total Time 3 hours

Ingredients

CHEESECAKE:

  • 1/3 cup canned pumpkin
  • 4 oz. cream cheese softened
  • 1/2 tsp pumpkin spice mix
  • 3 Tbsp xylitol
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 Tbsp baking blend (OR 1 tsp golden flaxseed meal, 1 tsp coconut flour, 1 tsp almond flour)

TOPPING:

  • 1/2 cup whipped cream
  • 1 Tbsp xylitol
  • 1/2 tsp maple extract
  • 1/4 cup pecans, coarsely chopped

Instructions

  1. Preheat oven to 350. Prepare a water bath to keep the cheesecakes from cracking by filling a 9x13" baking dish 1/4 of the way with water.
  2. In another bowl, beat together cream cheese, pumpkin, pumpkin spice mix, and sweetener. Beat in egg and vanilla. Add baking blend and mix thoroughly. Pour into two, lightly buttered ramekins or souffle dishes. Set ramekins inside prepared water bath and bake for 30-35 minutes, or until set. Cool. Refrigerate for at least an hour.
  3. For the topping, beat together whipping cream, sweetener, and maple extract. Pipe onto each cooled cheesecake.
  4. Toast pecans by baking them on a cookie sheet for 3-4 minutes at 350. Cool. Sprinkle on top of whipped cream.

Notes

This recipe can easily be tripled and baked in an 8x8 to serve six.

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Coconut Cream Pie | THM: S

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When I first made the Blueberry Sour Cream Cake, I said that it was my new favorite THM dessert, after Peanut Butter Cheesecake.

Now I’m not so sure anymore, because this Coconut Cream Pie tastes just like the real thing! And what’s better than Coconut Cream Pie?!

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Besides a gluten-free, sugar-free, low carb THM S compliant Coconut Cream Pie, I mean.

Not much.

This is one of those THM desserts that I can unashamedly serve to sugar-loving guests, because even though it’s sugar-free, you would never know.

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I find the aftertaste of plan-approved sweeteners is a bit more pronounced in some THM desserts, especially the crusts, but not in this one. This Coconut Cream Pie is perfectly sweet and creamy. A slightly flaky crust and gently toasted coconut sprinkled on top of naturally sweetened whipped cream, make this dessert a truly indulgent S.

This recipe is a bit more involved than most of my other dessert recipes because of the chilling time, but it’s very easy and absolutely worth the wait!

Yield: 10

Coconut Cream Pie | THM: S

Coconut Cream Pie | THM: S

This Coconut Cream Pie is perfectly sweet and creamy. A slightly flaky crust and gently toasted coconut sprinkled on top of naturally sweetened whipped cream, make this dessert a truly indulgent S.

Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 5 hours 20 minutes
Total Time 6 hours

Ingredients

CRUST:

  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup coconut flour
  • 1/4 cup xylitol (OR 1 Tbsp Super Sweet)
  • 1 tsp baking powder
  • finely grated, unsweetened coconut

FILLING:

  • 1 Tbsp of gelatin powder
  • 1 1/2 cups whipping cream
  • 1/2 cup water
  • 1/3 cup xylitol (OR 1 1/2 Tbsp Super Sweet)
  • 1 tsp vanilla extract
  • 2 1/2 cups unsweetened coconut flakes
  • 2 large eggs
  • 1/3 cup unsalted butter
  • GARNISH:
  • 1 cup whipping cream
  • 2 Tbsp xylitol
  • 1/4-1/2 cup unsweetened coconut

Instructions

  1. Line bottom of a 9" round baking dish with parchment paper. Butter lightly and sprinkle coconut flakes over the bottom of the pan. Melt butter and let it cool.
  2. CRUST: Beat eggs until very light and fluffy. Beat in cooled butter and vanilla. Stir dry ingredients together and then mix thoroughly into wet ingredients to make a dough. Press the dough onto the bottom and partially up the sides of the pan. Chill dough for 30 minutes to keep it from shrinking while baking. Preheat oven to 350. Bake for 10-12 minutes or until slightly golden on the edges. Cool.
  3. FILLING: Dissolve gelatin powder according to manufacturer's directions (I used Knox) and set aside. Bring whipping cream, water, sweetener and vanilla to a boil. Whisk in coconut flakes and eggs. Simmer until mixture begins to thicken. Whisk in gelatin and butter. Cool. Pour over crust refrigerate for 4 hours minimum (overnight is best).
  4. TOPPING: Beat whipping cream and sweetener together. Pipe or spread onto the chilled pie. Toast coconut flakes over dry heat until golden. Sprinkle on top of whipped cream.

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Blueberry Sour Cream Cake | THM: S

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It’s official; I have found my new favorite Trim Healthy Mama dessert. For the longest time, Peanut Butter Cheesecake has been my #1 favorite THM treat, but its moved over to make way for a new winner: this gluten-free, sugar-free, low-carb, THM S Blueberry Sour Cream Cake.

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What makes this Blueberry Sour Cream Cake such a star? Let me count the ways.

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It has no special ingredients.

It takes just a few minutes to prepare.

It’s like cheesecake married a chewy cookie.

It has blueberries; my favorite berry for baking with (and don’t worry, you’re well within the 1/2 cup per S serving guidelines…unless you eat more than half a cake in a sitting…)

It doesn’t require any long periods of refrigeration or settling before enjoyment.

It’s amazing.

Try it and see for yourself.

Blueberry Sour Cream Cake | THM: S

Blueberry Sour Cream Cake | THM: S

Ingredients

  • 1 cup blueberries

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Gluten-free, Sugar-free ‘Boterkoek’ | THM: S

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Boterkoek‘ means “butter cake” in Dutch, and is an essential part of our cuisine! It has a delectable, rich, buttery almond flavor that pairs well with a warm cup of coffee, but the original recipe is anything but slimming.

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Growing up, ‘Boterkoek’ was a regular snack in our house as it was easy to make and everyone loved it. Since starting Trim Healthy Mama, I’ve lost track of how many times I’ve tried to create a gluten-free, sugar-free version of this Dutch staple. It would either come out too oily, too crumbly, or too almond-y. But yesterday, after the umpteenth try, I think I got it!

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The true test came when I offered my husband a piece. (For better or for worse, he always gives me his honest opinion about food. He knows that if he says he loves it, I’ll be sure to make it again and he’ll be the one eating it. 😀 ) He indulged me by closing his eyes and putting his full concentration into savoring the first bite. “Mmmmm. Tastes like the real thing!”

I did a happy dance.

He laughed.

(With me, not at me, of course.)

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Admittedly, the texture is slightly different than traditional boterkoek. This one is feels lighter and isn’t quite as chewy. It’s a bit spongier, but just as satisfying and the flavor is the same. Plus, this boterkoek is gluten-free, sugar-free, and a perfect THM S, so I’m happy!

I hope you love it, too.

Yield: 10

Gluten-free, Sugar-free ‘Boterkoek’ | THM: S

Gluten-free, Sugar-free ‘Boterkoek’ | THM: S

This 'Boterkoek' is a gluten-free, sugar-free, THM S version of the classic, rich, buttery, almond-flavored Dutch cake!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 2/3 cup unsalted butter
  • 5 large eggs
  • 1/2 cup whipping cream
  • 2 tsp almond extract
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet, OR 1 1/2 Tbsp Super Sweet)
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder

Instructions

  1. Preheat oven to 350. Line bottom of springform pan with parchment paper and butter lightly.
  2. Melt butter. Set aside and let it cool.
  3. Beat eggs for 5 minutes until very light and fluffy. Add in cooled, melted butter, whipping cream, and almond extract. Beat again until thoroughly combined.
  4. In a separate bowl, stir xylitol (or other sweetener), flours, and baking powder together. Add to wet ingredients and beat once more to combine.
  5. Pour batter into prepared pan and bake for 30-35 minutes until knife comes out clean. Cool.

Notes

To keep your parchment paper from making lines on the side of your cake, fold the paper over the base of the springform and then add the sides to "seal" it in place.

Run a knife around the cake after it has cooled to remove the springform easily.

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Pumpkin Cake With Cream Cheese Frosting | THM : S

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This post contains affiliate links that support our site. 

It’s that time of year for pumpkin-flavored everything! Yay!

Every fall, pre-Trim Healthy Mama, I would make an ultra moist pumpkin sheet cake with cream cheese frosting that we inhaled. This year, I was determined to come up with a THM equivalent to keep me from going off plan or missing out. The recipe that follows is the result! This Pumpkin Cake is moist, flavorful, filling, absolutely delicious and tastes just like my favorite Fall treat.

Oh yeah, it’s on plan (an S), and good for you too!

Trim healthy mama pumpkin cake

Yield: 9 servings

Pumpkin Cake With Cream Cheese Frosting | THM : S

Pumpkin Cake With Cream Cheese Frosting | THM : S
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 1/4 cups canned pumpkin
  • 4 eggs
  • 1/2 cup xylitol
  • 1/4 cup butter, softened
  • 1/4 cup golden flaxseed meal
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp mineral salt
  • 1/4 tsp liquid stevia extract (optional: only if you like your cake really sweet)
  • 1/8 tsp cloves

FROSTING

  • 1 8oz. brick of cream cheese softened
  • 1/4 cup butter, softened
  • 1 tsp vanilla
  • 3 Tbsp xylitol
  • 1/4 tsp liquid stevia extract (optional)

Instructions

  1. Preheat oven to 350 F. Grease 8x8 baking dish with butter. Dump all of cake ingredients into blender and blend until smooth. Spread batter evenly into baking dish. Bake at 350 for 40 minutes, or until knife comes out clean. Cool.
  2. In a separate bowl, beat frosting ingredients together until smooth. Spread over cooled cake. Cut into 9 pieces and enjoy!

Pumpkin cake Trim Healthy Mama


Peanut Butter Cheesecake | THM: S

This rich, decadent Peanut Butter Cheesecake is one of my all-time favorite Trim Healthy Mama-friendlyrecipes! It feels like a total cheat, but it’s actually a heavy S (use as a treat, since it’s quite calorie dense).

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It’s not a baked cheesecake, which means it won’t crack and there’s no need for a water bath; a perfect recipe for a rookie Trim Healthy Mama! Plus, it only takes 20 minutes to make, serves a large crowd, and is so decadent and delicious, even non-THM’s won’t know they’re missing the carbs and sugar! In fact, our oldest son requests it for his birthday every year!

Made with no special ingredients, you probably have everything on hand to whip up this peanut butter cheesecake today. It contains a few pantry staples (sugar-free peanut butter, almond flour,xylitol or Gentle Sweet, and dark chocolate), and a few standard refrigerator ingredients (cream cheese, butter, and whipping cream).

Yield: 12 servings

Peanut Butter Cheesecake

Peanut Butter Cheesecake
Prep Time 20 minutes
Total Time 20 minutes

Ingredients

CRUST:

  • 1/4 cup butter
  • 1 1/4 cup almond flour
  • 2 Tbsp xylitol (OR 1 Tbsp Gentle Sweet)

FILLING:

  • 1 1/2 cups whipping cream
  • 1 cup xylitol (OR 1/2 cup Gentle Sweet)
  • 2 8-oz. packages of cream cheese softened
  • 1 cup natural peanut butter

DRIZZLE:

  • 1/4 cup heavy cream
  • 2 Tbsp xylitol (OR 1 Tbsp Gentle Sweet)
  • 1/2 bar 85% cocoa Lindt chocolate, chopped

Optional:

  • Roasted peanuts for garnish.

Instructions

  1. Preheat oven to 350 F. Melted butter in a saucepan with the first amount of xylitol, until sweetener is dissolved. Stir in almond flour and press into the bottom of a 9" spring-form pan. Bake at 350 F for 10-15 minutes or until the edges are golden. Cool.
  2. In the meantime, add the second amount of xylitol to whipping cream and beat until stiff peaks form. Set aside. In another bowl or mixer, blend cream cheese and peanut butter together. Fold in whipped cream until completely blended. Spread cream cheese mixture on top of crust and let it chill in the fridge for 3-4 hours.
  3. Melt the third amount of xylitol in heavy cream. Remove from heat and stir in and chocolate until smooth. Spoon into a plastic sandwich bag and snip off a corner. Drizzle chocolate over cheesecake. Refrigerate until chocolate has hardened (about 10 minutes). Optional: garnish with roasted peanuts.
  4. Slice, serve, and enjoy!