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!

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)

 

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.

Meatball Sub Casserole | THM: S or S Helper

This Meatball Sub Casserole is a family-pleasing Trim Healthy Mama meal that comes together lickety-split!

An S helper because it mixes a small amount of healthy carbs with healthy fats, this dinner is perfect for growing kids, husbands with physical jobs, pregnant, nursing, or diabetic mothers, and those who are at goal weight!

You could even serve this Meatball Sub Casserole to your family as an S Helper, and enjoy it as an S yourself, if you prefer, by simply not eating that small amount of bread at the bottom of your portion. That’s the wonderful thing about Trim Healthy Mama; it’s easy to make meals that accommodate the needs of a whole family without having to cook two separate dinners!

I love this meal especially because it comes together so fast. In less than 10 minutes, you can have supper in the oven, using things that you probably keep on hand:

  • sprouted bread (I use Silver Hills brand from Costco)
  • cottage cheese
  • egg
  • Italian seasoning (or use a mixture of your own favorite spices)
  • baby spinach leaves (you could probably even use frozen spinach, if you thawed it out and drained it as much as possibly first)
  • precooked meatballs (in Canada, M&M’s sells sirloin beef meatballs that are breadcrumb and sugar-free!)
  • sugar-free pasta sauce (in Canada, my favorite sugar-free pasta sauce is President’s Choice Roasted Garlic tomato sauce)
  • cheese

Full of lasagna-y flavors, pair this Meatball Sub Casserole with a salad (we enjoy the simplicity of Dutch Salad with a more flavorful main dish), and you’ve got a wonderfully, healthy meal the whole family will appreciate!

Note: I had ran out mozzarella cheese before making the dish in the photos; I highly recommend doing half mozz., half cheddar, if you have both cheeses on hand! A sprinkle of Parmesan would be delicious, too.

Yield: 8-10 servings

Meatball Sub Casserole | THM: S or S Helper

Meatball Sub Casserole | THM: S or S Helper

This Meatball Sub Casserole is a family-pleasing Trim Healthy Mama meal that comes together lickety-split! An S helper because it mixes a small amount of healthy carbs with healthy fats. Perfect for growing kids, husbands with physical jobs, pregnant, nursing, or diabetic mothers, and those who are at goal weight!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 5-6 slices of sprouted bread (I used Silver Hills brand)
  • 2 cups cottage cheese (1-2% fat)
  • 1 egg
  • 1 tbsp Italian seasoning
  • 4-5 cups fresh baby spinach leaves
  • 12 gluten-free meatballs, precooked
  • 2 cups sugar-free pasta sauce
  • 2 cups grated cheese (cheddar and/or mozzarella are fantastic)

Instructions

  1. Preheat oven to 375 F.
  2. Line a 9x13" pan with slices of bread in a single layer. In a small bowl, stir cottage cheese, egg, and Italian seasoning together. Spread over bread. Layer on baby spinach leaves. Stir meatballs and pasta sauce together, and distribute evenly over baby spinach leaves. Sprinkle on grated cheese.
  3. Bake at 375 F for 35-40 minutes, or until hot and bubbly.

Looking for other family-pleasing main dishes? These are big hits around here!

Quick Steak & Cheese Quesadillas (S)

Broccoli Cheddar Bacon Quiche (S)

Brad’s Favorite Chili (S)

Chicken Thighs In Creamy Tomato Spinach Sauce | THM: S

Chicken Thighs in Creamy Tomato Spinach Sauce is a ridiculously fast and delicious Trim Healthy Mama S meal that tastes like something you’d order at a restaurant! It’s gluten-free, high in protein, and low in carbs.

Personally, I’m not a big fan of spinach, but wilted, in a sauce made of store-bought marinara, fresh garlic, basil and cream, it tastes absolutely incredible! The nice thing about wilting spinach in a sauce is that you can easily double your greens intake! Spinach shrinks a lot as it heats up, so you can consume more of the highly nutritious leaf without even realizing it.

Boneless skinless chicken thighs are the main protein source in this dish. Seared in butter with mineral salt and pepper first, and then smothered in the creamy tomato sauce and sprinkled with Mozzarella cheese, they stay tender and juicy.

This is an S meal, as it’s low in carbs and high in healthy fats. It can be served as a complete meal, or enjoy it over spaghetti squash, or even Dreamfields pasta if you’re into that.

Dreamfields Pasta

If you want to make a quick Crossover for your hubby or kids, it’s also wonderful with garlic bread made on sourdough or sprouted bread.

You don’t need any special ingredients to make this family-pleasing dish:

  • butter
  • chicken thighs (boneless, skinless)
  • mineral salt
  • ground black pepper
  • sugar-free Marinara or tomato sauce (I used Costco’s Kirkland Organic Marinara Sauce)
  • heavy cream
  • garlic
  • dried basil
  • finely grated mozzarella cheese

This recipe only serves 3-4 if it’s all you’re eating. You can stretch it much further when used as a Crossover with sprouted bread for the kids! Otherwise, I’d recommend doubling the recipe if you’re feeding more than 3 people (count on 2 chicken thighs for each adult serving).

Yield: 3-4 servings

Chicken Thighs With Tomato Spinach Sauce | THM: S

Chicken Thighs With Tomato Spinach Sauce | THM: S

Chicken Thighs in Creamy Tomato Spinach Sauce is a ridiculously fast and delicious Trim Healthy Mama S meal that tastes like something you'd order at a restaurant! It's gluten-free, high in protein, and low in carbs.

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

Ingredients

  • 1 Tbsp butter
  • 6 boneless, skinless chicken thighs
  • 1/2 tsp mineral salt
  • 1/4 tsp ground black pepper
  • 1 cup sugar-free Marinara or tomato sauce
  • 2 garlic cloves
  • 1/2 tsp dried basil
  • 1/2 cup heavy cream
  • 4 cups loosely packed fresh baby spinach leaves
  • 1/3 cup finely grated mozzarella cheese

Instructions

  1. Heat butter in a large frying pan or skillet over medium-high heat. Season chicken thighs with salt and pepper and add them to melted butter to sear for 7-10 minutes on each side, or until cooked through. Remove from saucepan and reserve on a plate.
  2. Add tomato sauce, heavy cream, minced garlic, and dried basil to drippings in saucepan. Bring to a boil, stirring frequently. Simmer for several minutes on low heat. Add in fresh spinach. Stir until spinach wilts. Add cooked chicken back to the saucepan. Sprinkle mozzarella cheese on each piece of chicken. Serve once the cheese has melted.

Notes

This dish is a meal in itself, but you can also serve it over spaghetti squash, zoodles, or Dreamfields pasta.

If you'd like a Crossover meal, serve with garlic bread made with a loaf of sourdough or sprouted bread!

Orange Creamsicle Dessert | THM: S

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

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

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

The orange creamsicle-flavored filling is made from:

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

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

Yield: 9 servings

Orange Creamsicle Dessert | THM: S

Orange Creamsicle Dessert | THM: S

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

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

Ingredients

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

Instructions

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

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