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!

Low Carb Strawberry “Pretzel” Dessert | THM: S, GF, Keto

I’ve made this low-carb Strawberry Pretzel Dessert twice in five days. My whole family cannot get enough of it, especially my husband – he even licked the kids’plates clean “so it goes to waist and not to waste!” 😀

(Except, this low-carb Trim Healthy Mama version of the classic dessert is waist-friendly, as it’s free from both sugar and gluten!)

My favorite part of the traditional Strawberry Pretzel dessert is the pretzel crust, so I spent the most time trying to get that part juuuuuuust right. Nothing beats the sweet ‘n salty layer combined with the creamy middle, and sweet, Jello-set strawberry topping! 

Using sprouted pretzels might have worked, but they would have made this low-carb Strawberry Pretzel dessert a Crossover, which I wanted to avoid.

Instead, the winning combination ended up being made from melted butter, coarsely chopped pecans, almond flour, sweetener and salt. My kids didn’t even know I hadn’t used pretzels! The crunchy, salty, sweet layer is my favorite part and really makes the whole dessert. 

The creamy middle is made by simply beating a package of softened cream cheese and folding it together with sweetened whipped cream.

While the middle layer sets in the fridge, you can start working on the topping, which is my other favorite part! The naturally colored and flavored “Strawberry Jello” is made using Celestial Raspberry Zinger Tea, sweetener, lemon juice, and unflavored gelatin.  

I used one packet of Knox unflavored gelatin for the recipe to keep it free from special ingredients, but you can also use 1 tablespoon of Trim Healthy Mama’s Just Gelatin or Great Lakes

Both times, I served this low-carb Strawberry Pretzel Dessert on the same day I made it, and the baking dish got cleaned out. Like most desserts made with alternative sweeteners, I still think it tastes best the next day, but you can totally get away with serving it right after the “jello” has set.

Wouldja look at those sweet, creamy, and crunchy layers?!

Oh, so good together.

If you prefer, you could also use raspberries instead of strawberries in this dessert. 

I hope you enjoy the low-carb version of this classic as much as our family does! 

Yield: 9-12 servings

Low Carb Strawberry “Pretzel” Dessert | THM: S

Low Carb Strawberry “Pretzel” Dessert | THM: S

This low-carb Strawberry Pretzel Dessert is a deliciously slimming version of the classic, made without sugar, gluten, or artificial colors and flavors! A THM S with no special ingredients. Sweet 'n salty, creamy 'n crunchy goodness!

Prep Time 25 minutes
Cook Time 15 minutes
Additional Time 3 hours 20 minutes
Total Time 4 hours

Ingredients

  • CRUST:
  • 1/4 cup butter
  • 2 tbsp xylitol
  • 1/2 tsp salt
  • 1 cup coarsely chopped pecans
  • 1/2 cup almond flour
  • CREAM CHEESE LAYER:
  • 3/4 cup whipping cream
  • 1/2 cup xylitol
  • 1 tsp vanilla extract
  • 1 8oz. pkg. cream cheese softened
  • STRAWBERRY JELLO LAYER:
  • 1 lb fresh strawberries
  • 1 packet or 1 tbsp unflavored gelatin
  • 1/4 cup cold water
  • 1/4 cup boiling water
  • 2 Raspberry Zinger tea bags
  • 1 tbsp xylitol
  • 1 tbsp lemon juice

Instructions

  1. Preheat oven to 350 F.
  2. In a medium saucepan, melt butter, xylitol, and salt together until sweetener and salt are dissolved. Remove from heat. Stir in chopped pecans and almond flour until well combined. Press into an 8X8 baking dish. Bake for 15 minutes, or until golden brown. Cool completely.
  3. To make the filling, beat whipping cream, xylitol, and vanilla extract together until stiff. In a separate bowl, beat softened cream cheese until light an fluffy. Fold in whipped cream until smooth. Spread over cooled crust. Chill in the fridge while you make the strawberry topping.
  4. Slice strawberries and arrange on top of the cream cheese layer.
  5. To make the Strawberry Jello, sprinkle gelatin over cold water in a bowl. In a second bowl, pour boiling water over xylitol and two Raspberry Zinger tea bags. Stir until sweetener is dissolved and water turns red. Discard tea bags. Immediately pour over softened gelatin and stir for 3 minutes until gelatin is completely dissolved. Stir in lemon juice. Thicken in the fridge for 10 minutes, stirring once after 5 minutes to keep glaze from setting. Pour over strawberries.
  6. Refrigerate for 3 hours until set. Serve and enjoy!

Notes

You may substitute raspberries for strawberries.

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

Low Carb Strawberry Cheesecake | THM: S, Keto, GF

One of my favorite things to do is to create super simple, healthy recipes without special ingredients that fool everyone into thinking they’re an unhealthy, time consuming labor of love. This Low Carb Strawberry Cheesecake is one such trick!

A lovely pink hue, this beautiful dessert is made with a simple, chocolate crumb crust, a high-protein, no-bake filling that’s made almost entirely in the blender, and an effective garnish made from whipped cream, fresh strawberries, and a melted chocolate bar. (I used an 85% dark Lindt Chocolate bar for this, but you could also melt down 1/2 a cup of Lily’s or Trim Healthy Mama Chocolate Chips!)

This Low Carb Strawberry Cheesecake doesn’t contain any special ingredients. All you’ll need is:

Please don’t let the gelatin bit scare you off from making this dessert! For some reason, gelatin appears to be a daunting ingredient, but it’s used super simply in this low recipe, and does a lovely job of setting the filling into smooth cheesecake texture.

All you have to do is sprinkle the gelatin over cold water in a saucepan (this is called “blooming,” and keeps the gelatin from developing rubbery clumps in your filling), let it sit for one minute, then turn the burner on low heat and stir to dissolve it completely. Add to your filling, set in the fridge, and boom! …you have a beautifully set, no-bake, low carb strawberry cheesecake!

Unless it’s a single-serve recipe, I always ask my hubby and our kids to taste test my experiments, and this low-carb strawberry cheesecake is one they could not get enough of!

“Can I lick off the spatula?”

“I call the blender!”

“If he gets the spatula, can I have another slice?”

Hope you enjoy it as much as we did! 

Yield: 12 servings

Low Carb Strawberry Cheesecake | THM: S, Keto, GF

Low Carb Strawberry Cheesecake | THM: S, Keto, GF

This beautiful pink, low-carb Strawberry Cheesecake couldn't possibly be easier to make! It's gluten-free, high in protein, and doesn't require any special ingredients. A THM S, Keto.

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 2 hours 25 minutes
Total Time 3 hours

Ingredients

  • CRUST:
  • 1/4 cup butter, melted
  • 3 tbsp xylitol (OR use Gentle Sweet in half the amount)
  • 1 1/4 cup almond flour
  • 2 tbsp cocoa powder
  • FILLING:
  • 2 packets unflavored Knox gelatin
  • 1/2 cup cold water
  • 2 cups frozen sliced strawberries, thawed
  • 1 cup cottage cheese (I used 1 %)
  • 1/2 cup xylitol (OR use Gentle Sweet in half the amount)
  • 2 8oz pkg cream cheese, softened
  • GARNISH:
  • 1/2 cup whipping cream
  • 1 tbsp xylitol
  • fresh strawberries
  • 1 3.5oz bar 85% Lindt chocolate (or Lily's)

Instructions

  1. Preheat oven to 350 F.
  2. To make the crust, melt butter, xylitol, and mineral salt together in a medium saucepan until sweetener is dissolved. Remove from heat. Stir in almond flour and cocoa powder. Press into a 9" springform pan. Bake for 12 minutes. Cool.
  3. To make the filling, pour cold water in a small saucepan and sprinkle gelatin on top. Let it sit for one minute to soften. Over low heat, dissolve gelatin in water, stirring often. (Water will look like normal water when gelatin has been dissolved).
  4. Puree strawberries in a blender until smooth. Add in cottage cheese, xylitol, cream cheese, and dissolved gelatin. Blend until filling is light pink and smooth. Spread filling over crust. Refrigerate for 2 hours to set. Remove springform before garnishing.
  5. To make the garnish, melt chocolate on lowest heat in a saucepan. Spoon over the edges of cheesecake to create a drip effect. Beat whipping cream and xylitol together until stiff. Fill the piping bag with whipped cream, and pipe rosettes on top of cheesecake. Decorate with fresh strawberries.

Notes

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

4 1/2 teaspoons of Just Gelatin or Great Lakes gelatin may be used in place of the Knox gelatin.

Peanut Flour Chocolate Cake with Peanut Butter Buttercream | THM: S, Keto, GF

“This cake….this is exactly what you’d expect to taste when you want a chocolate cake.” ~ My husband, after sinking his teeth into this Peanut Flour Chocolate Cake with Peanut Butter Buttercream frosting.

And he’s right!

This Peanut Flour Chocolate Cake has the best texture of any low-carb, THM-friendly cake I’ve ever made! It’s incredibly light and moist, and wonderfully chocolaty. If you’ve struggled to enjoy the density of Baking Blend cakes, give this one a go. It will rock your world.

Defatted peanut flour is a very dry flour to work with. It’s very similar in its constitution to coconut flour, but I prefer it’s flavor. It just requires a lot of moisture to balance it out. In this Peanut Flour Chocolate Cake, that moisture comes from 4 eggs, butter, and unsweetened cashew milk. The mixture is quite runny when you pour it into the baking pans, but it bakes up gorgeously!

I chose to make a Peanut Butter Buttercream frosting for this cake because who doesn’t love the peanut butter and chocolate combination?! The buttercream is made by whipping butter and sweetener together until fluffy, then adding in peanut butter, a splash of cream, and vanilla extract. The result is a frosting so delectable, my kids surround me like little birds in hopes I’ll be generous with any leftovers and squirt a rosette from the piping bag onto their tongues.

Aside from the amazing texture and flavor, the next best thing about this Peanut Flour Cake is that it doesn’t require any special ingredients to make! Sugar-free, defatted peanut flour is now a popular ingredients and easily sourced locally. My favorite brand is Tru-Nut, because of its darker, bolder roast, but Trim Healthy Mama’s Defatted Peanut Flour, and the sugar-free version of PB & Me will also work just as well in this recipe.

Here’s what you’ll need:

If you’d like, you can make this cake dairy-free by using coconut oil in place of the butter.

NOTES: 

Since publishing this recipe, it has quickly become the most popular one on my site! I’ve discovered my oven temperature is a bit cooler than most, so I’ve lowered the baking time in the recipe by 5 minutes.

Also, this recipe makes AMAZING cupcakes! Simply fill up the liners in a 12-cup muffin tin and bake for 15 minutes instead. 

Peanut Flour Chocolate Cake with Peanut Butter Buttercream | THM: S, Keto, GF

Peanut Flour Chocolate Cake with Peanut Butter Buttercream | THM: S, Keto, GF

This Peanut Flour Chocolate Cake will rock your low-carb world! It's light, moist, and chocolaty, full of healthy fats and high in protein! THM S, Keto, GF. No special ingredients.

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • PEANUT FLOUR CHOCOLATE CAKE
  • 1 1/2 cups peanut flour
  • 3/4 cup xylitol (OR use Gentle Sweet in half the amount)
  • 1/3 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp mineral salt
  • 4 eggs
  • 1 cup unsweetened cashew or almond milk
  • 1/3 cup butter, melted
  • 2 tsp vanilla extract
  • PEANUT BUTTER BUTTERCREAM:
  • 1/2 cup butter, soft
  • 1 cup Swerve Confectioner's Sugar
  • 1/2 cup smooth natural peanut butter
  • 2 tbsp half & half
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 F. Line the bottom of two 9" cake pans with parchment paper.
  2. In a large mixing bowl, stir peanut flour, sweetener, cocoa powder, baking soda, baking powder, and salt together until well combined. Add in eggs, nut milk, melted butter, and vanilla. Beat together until smooth. The batter will be runny. Divide evenly between prepared cake pans. Bake for 25 minutes, or until a toothpick comes out clean. Cool for 15 minutes in the pan before inverting onto a cooling rack.
  3. To make the peanut butter buttercream beat butter and sweetener together on high for several minutes until whipped and fluffy. Add in peanut butter, half & half, and vanilla. Beat together on high for 2-3 minutes until very light.
  4. To assemble, spread a layer of frosting on the top of one cake. Layer second cake on top. Scoop the remaining frosting into a piping bag and decorate the top and sides as desired. Optional: garnish with peanuts, and melted chocolate drizzle.

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.

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!

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)

 

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)

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.