Ham, Swiss Cheese & Asparagus Quiche | THM: S, Keto, GF

I wasn’t sure how well this Ham, Swiss Cheese & Asparagus Quiche would fly with my family, since our kids are certain they don’t like eating green “twigs,” but I was pleasantly surprised when they wolfed down the entire thing in one meal…and asked me to make it again! 

Ham, Swiss Cheese & Asparagus are a winning trio of flavors, and the savory crust takes this low-carb, keto-compatible, gluten-free, Trim Healthy Mama S main dish to the next level!

You could even forgo the crust to save yourself some time and ingredients, if you like: the crust-less version of this Ham, Swiss Cheese & Asparagus Quiche is equally satisfying! 

This Springy Quiche doesn’t require any special ingredients to make and is a fantastic way to use up eggs! It’s full of protein and good fats. Using a smoked ham makes it super speedy to put together, and if you don’t have a ham on hand, bacon makes a great substitute. (Always.)

This Ham, Swiss Cheese & Asparagus Quiche is crazy versatile. You can sub the ham with bacon, sausage, or chicken; the Swiss Cheese with Cheddar (or some other favorite!); and the asparagus with a different non-starchy vegetable such as spinach or broccoli! You could also add chopped peppers, mushrooms, or a bit of tomato to the filling, if you like.  

A complete meal by itself, you can serve this dish “as is,” for breakfast, lunch, or supper, or make it part of a fancier meal by accompanying it with a soup and salad. 

Yield: 8 servings

Ham, Swiss Cheese, and Asparagus Quiche | THM: S, Keto, GF

Ham, Swiss Cheese, and Asparagus Quiche | THM: S, Keto, GF

This Ham, Swiss Cheese and Asparagus Quiche combines a winning trio of flavors, and the savory crust takes this low-carb, keto-compatible, gluten-free, Trim Healthy Mama S main dish to the next level!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • CRUST:
  • 4 Tbsp butter
  • 1 1/2 cups almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • FILLING:
  • 1 Tbsp butter
  • 1 onion, diced
  • 6 eggs
  • 3/4 cup heavy cream
  • 1 lb. asparagus, chopped into bite-sized pieces and steamed until tender-crisp
  • 1 cup cubed smoked ham
  • 1 cup grated Swiss cheese
  • ground black pepper to taste

Instructions

  1. Pre-heat oven to 350 F.
  2. To make the crust, melt butter in a small saucepan. Remove from heat. Stir in almond flour, Parmesan cheese, and egg. Press into 9-10" pie pate. Bake for 10-12 minutes, or until lightly golden. Remove from heat, set aside, and increase oven temperature to 375 F.
  3. To make the filling, saute onion in butter until onion is translucent (you can steam the asparagus during this time too, if you haven't already done so).
  4. In a mixing bowl, whisk eggs and cream together. Stir in sauted onions, steamed asparagus, cubed ham, grated Swiss cheese, and ground pepper. Pour filling into pie crust. Bake at 375 for 40 minutes, or until a toothpick comes out clean.

Looking for another delicious way to enjoy asparagus?

Try these Chicken & Bacon Asparagus Bundles! So easy and flavorful! A THM S.

The Easiest Way To Hard “Boil” Eggs (Without Water Or An Instant Pot)

For those of us without an Instant Pot (am I the only one in the world who doesn’t have one yet??), this has got to be the easiest way to hard “boil” eggs! Oddly enough, it doesn’t even require water!

So technically, you’re not hard boiling them with this method; you hard cook them.

The results are amazing: perfectly cooked eggs and shells that slip off effortlessly. This is a game changer for people like me who don’t typically care eggs unless they’re deviled or baked into a cake. 😛

With this method, I can easily whip up two dozen deviled eggs (you can find my favorite deviled egg recipe here) every day if I wanted to. Our entire family inhales these things, so 24 deviled eggs are easily polished off in one meal.

Eggs are protein powerhouses, with 7 grams of it in each one and only 75 calories each. They are also great sources of vitamins and minerals, especially those that improve brain function, so it’s absolutely worth including them in you diet if you can…even if you only love them deviled or in a cake. 😀

Without further ado, here’s the easiest way to hard “boil” eggs…without water or an Instant Pot.

The Easiest Way To Hard Boil Eggs

Preheat oven to 325 F – 350 F.

Depending on your oven, you may have to adjust the temperature until you find what works for your preferred yolk “doneness.” Personally, I’ve found 325 F yields the best yolks: fully cooked, but still dark yellow and a bit soft – perfect for salads. 350 F in my oven delivers very hard cooked eggs that are ideal for deviled eggs that require beating the yolks with creamier ingredients like mayo and mustard anyway.

Place one egg in each cup of a 12-cup muffin tin. You do not need to fill the gaps with water.

Cook the eggs in preheated oven for 30 minutes.

Immediately after removing them from oven, immerse eggs in a bowl of ice for 10 minutes to stop the cooking process.

Crack shell on the side of a bowl or glass, and watch it slip off effortlessly!

Store hard cooked eggs in an air tight container in the fridge. They will keep well for a few days.

Turn them into deviled eggs or egg salad…

Deviled Eggs

slice into a salad…

Dutch Salad

enjoy in a wrap, or eat alone with salt and pepper!

Blueberry Cream Cheese Pie | THM: S

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

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

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

That’s it!

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

And you don’t need to use blueberries either.

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

Yield: 8 servings

Blueberry Cream Cheese Pie | THM: S

Blueberry Cream Cheese Pie | THM: S

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

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

Ingredients

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

Instructions

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

Notes

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

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

Other favorite Blueberry recipes:

Blueberry Cupcakes (S)

Blueberry Sour Cream Cake (S)

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.

Zucchini Cinnamon Muffins | THM: S

It feels so good to be back in the kitchen creating new, Trim Healthy Mama recipes! I’ve missed you all! Perhaps I’ll post a pregnancy update later this week, but let’s get straight to these deliciously moist zucchini cinnamon muffins!

My garden is overflowing with zucchini at the moment. I adore the Trimtastic Chocolate Zucchini Cake recipe from the first Trim Healthy Mama Cookbook, but sometimes I want a change from chocolate, and these low-carb muffins are a wonderful alternative! My hubby and kids enjoy them as much as I do!

Ingredients you’ll need:

1/3 cup coconut flour*
1/3 cup almond flour*
1/3 cup golden flaxseed meal*
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp mineral salt
1/4 tsp ground nutmeg
2/3 cup pureed zucchini
1/3 cup xylitol (OR use Gentle Sweet in half the amount)
1/4 cup butter, very soft
4 eggs

* You don’t need any special ingredients to make this recipe, but if you prefer, you can substitute 1 cup of Trim Healthy Baking Blend for the coconut flour, almond flour, and golden flaxseed meal.

These Zucchini Cinnamon Muffins call for 1/2 a cup of xylitol, but I’ve also used 1/3 of a cup – perfect if you like things less sweet. Also, if you don’t have or use xylitol, you can use Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount.

You’ll notice I’ve called for pureed zucchini instead of shredded. I’m sure shredded will work just as well, but my kids are picky about having green pieces in their food, and it’s less detectable if you puree the zucchini in a blender first. 1-2 small zucchinis should be all you need.

Zucchini Cinnamon Muffins taste good straight out of the oven, but they’re incredible the next day! Toasted with a little butter….oh my! You’d never guess you’re eating on plan!

Yield: 9 muffins

Zucchini Cinnamon Muffins | THM: S

Zucchini Cinnamon Muffins | THM: S

These muffins are the perfect solution to a garden overflowing with zucchini! Moist and flavorful, you'd never guess these zucchini cinnamon muffins are full of protein and low in carbs! A Trim Healthy Mama S.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1/3 cup coconut flour
  • 1/3 cup almond flour
  • 1/3 cup golden flaxseed meal
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 2/3 cup pureed zucchini
  • 1/3 cup xylitol (OR use Gentle Sweet in half the amount)
  • 1/4 cup butter, very soft
  • 4 eggs

Instructions

  1. Preheat oven to 350 F. Line muffin pan with 9 muffin liners.
  2. In a small bowl, stir coconut flour, almond flour, flaxseed meal, baking soda, baking powder, cinnamon, nutmeg, and salt together.
  3. In a separate bowl, beat together pureed zucchini, xylitol, butter, and eggs together until smooth. Add in dry ingredients and beat until thick. Divide batter evenly between muffin liners.
  4. Bake at 350 F. for 25 minutes, or until a toothpick comes out clean.

Notes

You can substitute 1 cup of Trim Healthy Mama Baking Blend for the flours and flaxseed meal, if you prefer.

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.

Lemon Coconut Bars | THM: S

You know those lemon bars with the shortbread-like crust, lemony filling, and a dust of icing sugar on top? That’s the recipe that inspired these Lemon Coconut Bars and I’ve got to tell you – I love this low-carb, gluten-free, sugar-free, dairy free (if you use coconut oil instead of butter) keto and Trim Healthy Mama-friendly version just as much!

This Lemon Coconut Bars could not be more simple. The “shortbread” crust is made from just 3 ingredients:

Normally, I don’t like to use straight almond flour in my baking recipes, since it’s quite calorie dense. However, this Lemon Coconut Bar recipe produces 28-30 bars, so it’s really not that much almond flour per serving. Besides, the crust is perfectly shortbread-like this way!

An easy-peasy filling is made by beating together:

Sprinkle on some flaked coconut and….

voila!

Lemony bars that are perfect for a snack or dessert.

Store them in an air-tight container and keep them in the fridge or freezer.

Yield: 28-30 servings

Lemon Coconut Bars | THM: S

Lemon Coconut Bars | THM: S

These Lemon Coconut Bars are an easy and delicious low-carb baked good that only takes a few minutes to prepare. Keto and THM S friendly. No special ingredients.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1/3 cup butter
  • 1/4 cup xylitol (OR 2 Tbsp Gentle Sweet)
  • 2 cups almond flour
  • 4 eggs
  • 1 cup xylitol (OR 1/2 cup Gentle Sweet)
  • 1/2 cup lemon juice
  • 1 tsp baking powder
  • 3/4 cup flaked coconut

Instructions

  1. Pre-heat oven to 350 F.
  2. In a medium saucepan, melt butter and first amount of sweetener together. Remove from heat and stir in almond flour. Pat mixture into 9x13" baking dish. Bake for 12-15 minutes, or until golden.
  3. Meanwhile, beat eggs, the second amount of sweetener, lemon juice, and baking powder together. Pour over crust. Sprinkle flaked coconut evenly over top. Return to oven and bake for 20-25 minutes or until golden. Cool completely.
  4. Cut into 28-30 bars. Store in an air-tight container in the fridge or freezer.

Eggnog Dessert | THM: S

If you love eggnog, you will love this low-carb, Trim Healthy Mama S Eggnog Dessert made with all the wonderful flavors of my favorite Holiday beverage! This Eggnog Dessert can be made as squares or into a pie, whatever you fancy. You’ll need either an 8×8″ baking dish or an 8″ pie plate.

A simple crust made from butter, almond flour (or you can use ground pecans), and sweetener (I used xylitol, but you could use Gentle Sweet in half the amount) allows the eggnog-flavored filling to shine. Free of special ingredients, this rich dessert is made with:

Any brand of gelatin will set the filling. The purest varieties are Great Lakes and Just Gelatin, but Knox will work, too.

The whipped cream and nutmeg garnish is optional, but it really helps to pretty up this bland-looking, yet incredibly decadent dessert!

Yield: 9 servings

Eggnog Dessert

Eggnog Dessert

If you love eggnog, you will love this low-carb, Trim Healthy Mama S Eggnog Dessert made with all the wonderful flavors of my favorite holiday beverage! 

Prep Time 30 minutes
Cook Time 12 minutes
Additional Time 4 hours 18 minutes
Total Time 5 hours

Ingredients

  • CRUST:
  • 1/4 cup butter
  • 1 Tbsp xylitol (OR 1/2 Tbsp Gentle Sweet)
  • 1 1/4 cups almond flour or pecan meal
  • FILLING:
  • 3/4 cup whipping cream
  • 3/4 cup half & half
  • 1/3 cup xylitol
  • 1/2 tsp nutmeg
  • 1 tsp rum extract
  • 1 Tbsp unflavored gelatin
  • 1/4 cup cold water
  • 6 egg yolks, lightly beaten
  • 1 Tbsp butter
  • OPTIONAL GARNISH:
  • naturally sweetened whipped cream
  • nutmeg

Instructions

  1. Preheat oven to 350 F. Melt butter in a saucepan with xylitol until sweetener is dissolved. Remove from heat and stir in almond flour or pecan meal. Press into an 8x8" baking dish (or use a pie plate, if you prefer a pie instead of squares). Bake for 10-12 minutes, or until golden.
  2. To make the filling, add whipping cream, sweetener, and nutmeg to a saucepan and bring to a simmer. Cook for 6-8 minutes. Meanwhile, pour cold water over gelatin in a small bowl and let it soften for a minute. Whisk 1/4 of the warm cream mixture with egg yolks. Return egg yolk mixture to saucepan, whisking constantly. Whisk in softened gelatin and rum extract. Cook for 3-5 more minutes. Remove from heat. Stir in butter until melted. Cool to room temperature. Pour filling over crust. Refrigerate for at least 4 hours, or overnight.
  3. Optional: garnish with whipped cream and nutmeg before serving.

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!

Deviled Eggs | THM: S

My Mom is infamous for her deviled eggs. I remember her getting asked for the recipe regularly, but of course, it was the “a little bit of this, and a little bit of that” kind. I think people liked them so much because they didn’t have any chunks or crunchy bits in the creamy yolk part.

I made them often enough to memorize the recipe, and just recently measured the ingredients out as I went along so I could give it to my own kids one day (especially our oldest son, who can’t get enough of these things!).

A little curry yellows up the yolks and adds a wonderful flavor that is not overpowering. Mayo keeps the filling creamy (Duke’s is on-plan for Trim Healthy Mamas); dried parsley, a little mustard, a pinch pinch of mineral salt, black pepper, and paprika finish off these deviled eggs.

Made with no special ingredients, these deviled eggs make for a deliciously easy, protein packed, grab-n-go snack. They will keep well for 5 days in the fridge stored in an air tight container.

A few tips for hard-boiling eggs:

  1. Use “old” eggs; ones that have been sitting in the fridge for 2-3+ weeks will peel much better than fresh eggs.
  2. Adding a little salt and vinegar to the water will keep your eggs from cracking while they boil and also makes them easier to peel.
  3. Make sure you rinse the eggs in freezing cold water (or set them on ice) after they’ve been boiled to stop the cooking process.
  4. If your yolks end up with a little grey around the edges, no need to worry; it just means that they’ve been over cooked a bit. They will be a little drier, but you can add more mayonnaise to the filling and no one will ever be able to tell.

These deviled eggs are a Trim Healthy Mama S because they make use of the yolk – a good, healthy fat!

Yield: 24 deviled eggs

Deviled Eggs

Deviled Eggs

Deviled Eggs make a fantastic, high-protein, grab-and-go lunch or snack! This recipe comes from my Mom and is still my favorite! A THM S.

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 40 minutes

Ingredients

  • 12 eggs
  • 1/2 cup mayo
  • 1 tsp dried parsley
  • 1/2 tsp prepared mustard
  • 1/2 tsp curry powder
  • pinch of sea salt
  • pinch of black pepper
  • paprika for garnish

Instructions

  1. To hard-boil your eggs, set them in a single layer in a saucepan and cover them with with an inch of cold water, a splash of vinegar, and a pinch of salt. Bring to a boil over medium heat. Cover, remove from heat, and set the timer for 10-12 minutes, depending on how hard you want your yolks to be. Rinse eggs immediately in cold water, then set them in fridge until you're ready to peel.
  2. After you've peeled the eggs, slice each one in half length-wise. Pop or scoop out the yolks into a separate bowl. Add mayo, parsley, mustard, curry powder, sea salt, and pepper to yolks. Beat until smooth. Pipe filling into egg whites. Sprinkle with paprika.
  3. Store in an air tight container.