Dairy-free Chocolate Pudding | THM: S, GF, DF, Keto

Ok, so here’s the scoop.

No one in our house is lactose intolerant. Nobody needs to eat dairy-free. We love our cheeses, whipped cream, and butter! Nevertheless, after making this Dairy-Free Chocolate Pudding, I am avowed to never make it any other way!

This Dairy-Free Chocolate Pudding is so silky smooth, creamy, and velvety, the flavor so phenomenal, I’m afraid it would actually be ruined if I topped it whipped cream!

The silky, melt-in-your-mouth texture comes from a can of full-fat coconut milk that’s set with gelatin. The crazy thing is, I don’t even like the flavor or the smell of canned coconut milk!

I totally recommend buying a case of full-fat coconut milk, just for this recipe; you’re going to want it every day! I used this brand, but Thai Kitchen full-fat coconut milk is great, too. 

Thankfully, there are absolutely no coconut vibes whatsoever in this Dairy-Free Chocolate Pudding! They are completely masked by the addition of cocoa powder, instant espresso powder, vanilla extract, and mineral salt.

You could omit the instant coffee or espresso powder in this recipe if you like, but I highly recommend you don’t! It adds such a rich depth to the chocolate without making the pudding too coffee-ish. 

For fiber, I like to serve this dairy-free chocolate pudding with fresh berries. Strawberries or raspberries are particularly delicious with chocolate, and are low-carb enough to work with an S dessert. 

Yield: 4 servings

Dairy-free Chocolate Pudding | THM: S, GF, DF, Keto

Dairy-free Chocolate Pudding | THM: S, GF, DF, Keto

You would never know this Dairy-free Chocolate Pudding is missing...dairy! (No tricky vegetable insertions here either)! The smooth, creamy texture comes from a combination of canned coconut milk and gelatin. A delicious dessert or snack that keeps well for several days in the fridge. THM S, GF, DF, and Keto.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 1 378ml can full-fat coconut milk
  • 3 tbsp cocoa powder
  • 3 tbsp xylitol (OR use Gentle Sweet in half the amount)
  • 1 tsp instant espresso powder, or 2 tsp instant coffee (optional, but recommended!)
  • 1/2 tsp vanilla extract
  • pinch of mineral salt
  • 1 packet or 1 tbsp of unflavored gelatin
  • 3 tbsp water

Instructions

  1. Whisk coconut milk, sweetener, cocoa powder, instant coffee, vanilla extract, and mineral salt together over medium heat in a small saucepan, until frothy.
  2. In a separate bowl, sprinkle gelatin over water and allow to sit for 1 minute to soften. Add softened gelatin to the chocolate mixture and whisk over heat until completely dissolved.
  3. Pour mixture into 4 small bowls and refrigerate for 1 hour before serving.
  4. Optional: serve with fresh raspberries or strawberries!

No-Bake Chocolate Macaroons | THM: S or XO

In this season of nursing, I’m eating more Crossovers to keep my milk supply up, and these no-bake Chocolate Macaroons have got to be one of my favorite ways to enjoy an XO! They’re also a great cookie for my growing kids who love them just as much as I do! Good thing this recipe yields 30 of ’em.

Taking just 10 minutes to whip up 30 cookies, these no-bake Chocolate Macaroons don’t require any special ingredients, either.

You’ll just need:

Oatmeal is amazing for increasing a nursing mother’s milk supply, so I’m enjoying these no-bake Chocolate Macaroons as a Crossover, but if you prefer a single fuel, you could omit the oatmeal entirely and replace it with more shredded coconut.

Crossovers are also wonderful for growing children, people at goal weight, and those with very active lifestyles. These no-bake Chocolate Macaroon cookies are guaranteed to be enjoyed by anyone you know who fits into those categories! A true, family-friendly cookie that couldn’t be more simple to make!

Yield: 30 cookies

No-Bake Chocolate Macaroons | THM: S or XO

No-Bake Chocolate Macaroons | THM: S or XO

This incredibly easy Chocolate Macaroons are the perfect THM Crossover snack for growing kids, pregnant or nursing mamas, those at goal weight, and those with active lifestyles! They are gluten-free and made without any special ingredients. If you prefer, you can turn them into an S snack by replacing the oatmeal with unsweetened coconut flakes.

Prep Time 7 minutes
Cook Time 3 minutes
Total Time 10 minutes

Ingredients

  • 6 tbsp cocoa powder
  • 1/2 cup butter
  • 1/2 cup unsweetened cashew milk
  • 3/4 cup xylitol (OR use Gentle Sweet in half the amount)
  • pinch of mineral salt
  • 1 tsp vanilla extract
  • 3 cups oatmeal (see note)
  • 1 cup finely shredded unsweetened coconut

Instructions

  1. In a large saucepan, bring cocoa powder, butter, cashew milk, xylitol, and mineral salt to a boil. Whisk and boil for 3 minutes. Remove from heat. Whisk in vanilla extract. Stir in oatmeal and coconut.
  2. Roll into 30 balls, placing on a cookie sheet lined with wax or parchment paper. Refrigerate for 30 minutes before serving.

Notes

You can replace the xylitol in this recipes with half the amount of Gentle Sweet, or 1/4 the amount of Super Sweet.

Substitute more coconut flakes for the oatmeal to make this an S snack instead of a Crossover.

If you love the taste of these no-bake Chocolate Macaroon Cookies, you will love this E breakfast (another great oatmeal-based meal for nursing Moms!):

Chocolate Peanut Butter Cookie Oatmeal (E)

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

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)

Chocolate Peanut Butter Protein Truffles | THM: S

These Chocolate Peanut Butter Protein Truffles are as easy to make as sticking everything in a blender and rolling the mixture into a ball! A high protein, dairy-free, gluten-free, sugar-free Trim Healthy Mama S snack, they are wonderful plan-ahead treats to store in the fridge or freezer.

Chocolate Peanut Butter Protein Truffles have saved me many times when I wasn’t prepared with other on-plan snacking options. The only trouble is, they are so delicious (how can anything with peanut butter and chocolate not be??), that my husband loves them as much as I do, and even though the recipe produces 20 truffles, they don’t last very long in our house at all.

The chocolate coating is totally optional, but I love the “snap” of the chocolate layer when you bite into the truffle, and it’s really not hard to make! Melt down an 85% dark Lindt chocolate bar with a bit of coconut oil, dip in your frozen truffles, set them on a cookie tray, and refrigerate until the shell has hardened.

If you prefer a sweeter chocolate coating, I highly recommended melting Trim Healthy Chocolate Chips, or Lily’s instead of the Lindt chocolate.

Yield: 20 truffles

Chocolate Peanut Butter Protein Truffles | THM: S

Chocolate Peanut Butter Protein Truffles | THM: S

These Chocolate Peanut Butter Protein Truffles taste like an indulgent treat, but they're dairy, sugar, and gluten-free sources of high protein goodness! A THM S with no special ingredients.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1/2 cup defatted peanut flour
  • 1/4 cup coconut flour
  • 1/4 xylitol (1/3 cup if you prefer a sweeter taste)
  • 1/3 cup unsweetened cashew or almond milk
  • 1/4 cup sugar-free peanut butter
  • 1/4 cup cocoa powder
  • OPTIONAL COATING
  • 3.5oz 85% Lindt chocolate bar
  • 1 tbsp coconut oil

Instructions

  1. Pulse all except coating ingredients together in a blender until mixture can be formed into a ball. You may need to add more unsweetened cashew or almond milk if protein mixture is too dry. Roll into 20 balls and set on a cookie sheet. Place in freezer for 15 minutes.
  2. To make the coating, melt chocolate bar and coconut oil together over lowest heat and stir until smooth. Using a spoon, dip each frozen protein ball into melted chocolate until coated and place them back on the cookie sheet. Refrigerate on tell coating has solidified completely before storing in the fridge in an air tight container.

Notes

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

If you love the combination of chocolate and peanut butter flavors together, you’ll probably enjoy these Trim Healthy Mama-friendly recipes, too!

Low-carb Peanut Butter Cups (S)

Buckeye Brownies (S)

Chocolate Peanut Butter Cookie Oatmeal (E, Dairy-free)

Peanut Butter Cup Pudding (S, Dairy-free) 

Peanut Butter Cheesecake (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) 

Chocolate Almond Butter Brownies | THM: S

These Chocolate Almond Butter Brownies were inspired by you! I’ve seen many requests for cakey brownies (as opposed to fudgy, gooey ones), and this recipe is my attempt to deliver just that!

Chocolate Almond Butter Brownies can also be made dairy-free by using coconut oil instead of butter!

This gluten-free, sugar-free, low carb brownie is a delicious Trim Healthy Mama S treat, and it couldn’t possibly be easier to make! Stick everything in a bowl (or blender), and beat it until smooth.

Yep, that’s all there’s to it!

You don’t need any special ingredients to whip this recipe up either:

This is a great recipe to serve someone who doesn’t (yet) eat according to the Trim Healthy Mama plan. You can’t even tell these Chocolate Almond Butter Brownies are good for you! My kids love them plain, and I enjoy them on occasion for breakfast with berries.

Yield: 16 servings

Chocolate Almond Butter Brownies | THM: S

Chocolate Almond Butter Brownies | THM: S

Chocolate Almond Butter Brownies are the answer to your cravings for a low-carb, cakey brownie! This one's got a great, chewy outside and cakey middle. You can even make it dairy-free by using coconut oil instead of butter! Gluten-free and keto. A THM S.

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

Ingredients

  • 1 cup almond butter
  • 3 eggs
  • 1/3 cup melted coconut oil or butter
  • 1/2 cup xylitol OR 1/4 cup Gentle Sweet
  • 1/4 cup cocoa powder
  • 2 tsp vanilla extract
  • optional: 1/2 tsp almond extract
  • 1/2 tsp baking soda
  • 1/4 tsp mineral salt
  • optional: 1 tsp espresso powder

Instructions

  1. Preheat oven to 350 F. Lightly grease an 8x8" baking pan.
  2. Dump all ingredients into blender and process until smooth (or use a mixer). Spread batter evenly into pan (batter will be very thick). Bake for 30 minutes. Cool completely 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.

Chocolate Peanut Butter Cookie Oatmeal | THM: E

One of the most wonderful things about the More Or Less Challenge is that it has pushed me to experiment with more E and dairy-free recipes! This Chocolate Peanut Butter Cookie Oatmeal nails both of those goals and it is so incredibly delicious, that I’ve declared it to be my go-to E breakfast from now on!

There are only 6 ingredients in this breakfast, and none of them are “special” or expensive:

Can I just take a moment here to express how thankful I am that defatted peanut flour is now a common thing? Even in Canada, you can find a sugar-free version locally! My favorite brand is Tru-Nut(no sugar added), but I also use the PB & Me brand which you can find at Wal-Mart. Both of these products feature peanuts as the only ingredient. Of course, Trim Healthy Mama has a superior brand of peanut flour, too, but it’s not as accessible to me.

Trim Healthy Mama Defatted Peanut Flour

Defatted peanut flour is an amazing ingredient. It’s the result of peanuts being processed into a flour after the fat has been removed. When mixed with a wet, low-fat ingredient like 0% Greek yogurt, water, or a nut milk, it provides the same peanut butter flavor, but with a much more concentrated level of protein. Since defatted peanut flour is so low in fat and high in protein, its an ideal ingredient for Trim Healthy Mama-friendly Fuel Pull and E meals.

PSA: my favorite Fuel Pull snack using defatted peanut flour is the PB & J version of Peanut Butter Cheesecake In a Bowl!

But back to this Chocolate Peanut Butter Cookie Oatmeal! It only takes about 7 minutes to make from start to finish, so it’s almost as fast as overnight oats! Unlike overnight oats though, this is a warm oatmeal dish and totally tastes like a freshly baked cookie! 

You can enjoy it with a glass of low-fat kefir for more even protein.

Yield: 1 serving

Chocolate Peanut Butter Cookie Oatmeal | THM: E

Chocolate Peanut Butter Cookie Oatmeal | THM: E

This dairy-free, Energizing Chocolate Peanut Butter Cookie Oatmeal taste like a warm cookie straight out of the oven! No special ingredients. A THM E.

Prep Time 1 minute
Cook Time 6 minutes
Total Time 7 minutes

Ingredients

  • 1 cup unsweetened cashew or almond milk
  • 1/2 cup old fashioned gluten-free oats
  • 2 Tbsp xylitol (OR 1 Tbsp Gentle Sweet)
  • pinch of sea salt
  • 2 Tbsp defatted peanut flour
  • 1/2 tbsp cocoa powder

Instructions

  1. In a small saucepan, add nut milk, oats, sweetener, and sea salt. Bring to a boil over medium-high heat. Simmer for 5 minutes. Remove from heat and stir in peanut flour and cocoa powder until smooth. Eat straight out of the pan or pour into a bowl and enjoy!

Mocha Roll | THM: S

Mocha is one of my favorite flavors and cake rolls are one of my favorite desserts, so naturally, this Trim Healthy Mama-friendly Mocha Roll instantly became my new favorite on-plan treat! It doesn’t contain any special ingredients, making it very budget-friendly, too. Come Christmas, I plan to use this recipe to make our yule log by covering it with the chocolate ganache from this recipe to make “bark.”

If you’ve never made a cake roll before, this low-carb Mocha Roll is the perfect recipe to start with. The cake is so deliciously spongy and flexible, it’s almost impossible to crack.

The trick to making a nice tight roll with a good spiral, is to roll your cake while it is still warm. As soon as it’s finished baking, flip your cake over onto a clean, old kitchen towel that’s been sprinkled with cocoa powder and roll it up tight. Allow the cake to cool completely in the towel. When you unroll the cooled cake and spread on the filling, it will bounce right back into shape.

I lightly oiled my rimmed cookie sheet (or jelly roll pan) with coconut oil, lined it with parchment paper, and then oiled the top of the paper as well before spreading the cake batter on top. Transferring the cake from the pan to the towel was effortless this way.

There is no flour at all in this Mocha Roll, making it particularly easy to roll up. It also means that in addition to being low-carb and sugar-free, this dessert is gluten and nut-free! It’s also a great way to use up eggs; there are 8 of them in here!

The mocha-flavored, mousse-like filling is made by beating a little cocoa powder, instant espresso powder, and sweetener (I used xylitol, but you can use Gentle Sweet in half the amount, if you prefer) together with whipping cream. The cake is made from eggs, cocoa powder, cold coffee (I used Tim Horton’s brew like a good Canadian), sweetener, vanilla extract, and a little mineral salt.

Yield: 10-12 servings

Mocha Roll | THM: S

Mocha Roll | THM: S

This impressive looking low-carb Mocha Roll is a cinch to make and a very budget-friendly Trim Healthy Mama S dessert. Ideal for a Christmas Yule Log!

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

Ingredients

  • 8 eggs, separated
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 1/3 cup cocoa powder, divided
  • 1/8 tsp mineral salt
  • 2 Tbsp cold coffee
  • 1 tsp vanilla extract
  • FILLING
  • 3/4 cup whipping cream
  • 3 Tbsp xylitol (OR 1 1/2 Tbsp Gentle Sweet)
  • 1 Tbsp cocoa powder
  • 1 tsp instant espresso powder

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, 2Tbsp 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 the prepared baking sheet and bake at 350 for 20 minutes.
  3. While the cake is baking, layout kitchen towel and sprinkles it with 1/4 cup cocoa powder. After the cake is finished baking and has cooled slightly, invert onto the cocoa-covered towel and peel off the top piece of parchment paper. Roll up carefully inside a towel and let it cool while you make the filling.
  4. To make the filling, beat whipping cream, sweetener, cocoa powder, and instant espresso powder together until stiff. Unroll cooled cake from the towel, spread on the filling, and roll cake back up. Trim the ends with a serrated knife.
  5. Optional: sprinkle powdered sugar substitute (Swerve) on top for "snow."

Notes

You can cover the mocha roll with a chocolate ganache and use the tines of a fork to create "tree bark," if you want to use this recipe for a Yule Log!