Meatza Supreme | THM: S, Keto, GF

Meatza Supreme is a majorly man-pleasing mainstay! (Oh, who am I kidding?! My carnivorish self loves this dish at least as much as my hubby and boys!) It has all the pizza taste without the carbs.

There’s no cauliflower to sneak into the crust here either (some guys can actually sniff out that trick from a mile away. Ask me how I know.); the base is made from meat! 

With all that meat, Meatza Supreme packs a boatload of protein! You’ll probably want to pair this with a salad for fiber’s sake, or at least load on the veggie toppings. My favorite veggies for this dish are green pepper, red onion, and mushrooms, but you could also add other S or FP vegetables like olives, banana peppers, or a bit of tomato, if you like that sort of thing.

There’s so much flavor packed into the meaty base of this “pizza,” that it in no way tastes like a hunk of hamburg! 

Using a couple eggs as a binder, the meat “crust” is flavored with a little Parmesan cheese, herbs, and spices. After baking the “crust” portion first, it’s important to strain of the excess grease so your Meatza doesn’t become watery. 

To do this, I hold the “crust” in the pan with a wide flipper, and tip the dish to pour out the remaining grease. Then I take a paper towel and dab the top of the meat base to absorb as much oil as possible. 

After you’re meat crust is made, it’s a simple matter of layering on your favorite pizza toppings (we love a little sauce, mozzarella, pepperoni, bacon, mushrooms, red onion, and green peppers on ours!), cooking for a few minutes more, and then broiling for a wee bit until the cheese begins to turn golden and bubbly, and the pepperoni slices begin to curl. 

Serve with a salad to increase your veggie intake, and you’ve got a wonderful family-pleasing meal made without any special ingredients! 

Yield: 6-8 servings

Meatza Supreme | THM: S, Keto, GF

Meatza Supreme | THM: S, Keto, GF

Meatza Supreme has all the delicious flavor of regular pizza without the carbs (and there's no hidden cauliflower in here either)! A THM S, gluten-free, Keto-compatible, family-pleasing main dish without any special ingredients. Delicious hot or cold!

Prep Time 20 minutes
Cook Time 18 minutes
Additional Time 2 minutes
Total Time 40 minutes

Ingredients

  • 1 1/2 lbs. ground beef
  • 2 eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese (the stuff in the can)
  • 1 1/2 tsp mineral salt
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp ground pepper
  • pinch of cayenne pepper
  • 1 1/2 cups sugar-free pizza sauce
  • 2 cups grated mozzarella cheese
  • pepperoni slices
  • 1/2 green pepper thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1/2 cup mushrooms, thinly sliced
  • 1/4 cup bacon crumbles

Instructions

  1. Preheat oven to 450 F.
  2. In a medium bowl, stir ground beef, eggs, and Parmesan together well. Add in salt, oregano, garlic, black, and cayenne pepper and mix to combine. Press into a 9x13" baking pan. Bake for 10 minutes at 450 F. Drain off excess grease.
  3. Spread sugar-free pizza sauce over cooked meat. Sprinkle on mozzarella, followed by pepperoni, veggies, and bacon crumbles. Return to oven and bake at 450 F for 5 more minutes. Broil for 4 more minutes until cheese begins to brown.
  4. Serve immediately, or store in an airtight container in the fridge and re-heat as necessary, or enjoy cold!

Can’t get enough pizza? Here are a few other favorite low-carb variations we enjoy!

Pizza Quesadillas (S)

Meat Lover Pizza Cups (S)

Veggie Pizza (S)

Steak & Cheese Pizza (S)

 

 

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)

 

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.

Chicken Vegetable Curry | THM: S, GF, DF, Low-Carb

My husband had to travel across the ocean for work recently and fell in love with Indian food while he was away. So much so, that he insists on taking me out to an Indian restaurant on our next date! Can’t say I mind….

In the mean time, I thought I’d experiment with traditional Indian flavors at home, and this low-carb, dairy free, gluten-free, Trim Healthy Mama-friendly Chicken Vegetable Curry is a dish we both thoroughly enjoyed!

You can serve it “as is” for a wonderful S meal, pair it with 1/4 cup or less of brown rice or beans for an S Helper, or a full serving of brown rice or beans for a Crossover!

Made without any special ingredients, this Chicken Vegetable Curry is an extremely versatile recipes. You can adjust the amount of spice to your own liking, and add in whatever non-starchy vegetable you like. Peppers, a handful of chopped tomatoes, sprouts, green beans, and asparagus would all work well in this recipe, too.

Carrots are usually considered an E vegetable on the Trim Healthy Mama plan, but they can be used in a garnish amount in an S setting. This Chicken Vegetable Curry recipe only calls for one carrot, which works out to a garnish amount per serving. If you choose to serve this as a Crossover over brown rice or beans, you can add starchier vegetables like sweet potatoes and corn to your curry, too, and use as many carrots as you’d like.

Thai Canned Coconut Milk

The canned coconut milk should not be substituted with coconut milk or any other nut milk from a carton. You need the consistency of canned coconut milk for the right creaminess in your curry.

Yield: 6-8 servings

Chicken Vegetable Curry | THM: S

Chicken Vegetable Curry | THM: S

If you love Indian food, you will love this low-carb THM S Chicken Vegetable Curry that's also free of dairy and gluten! Creamy, flavorful, and no special ingredients required.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 tbsp coconut oil
  • 1 small onion, chopped
  • 1 small cauliflower, cut into florets
  • 1 carrot, chopped
  • 1 1/2 tbsp curry powder
  • 1/2 tsp mineral salt
  • 1/8 tsp cayenne pepper
  • 1/4 tsp ground black pepper
  • 4 cloves garlic, minced
  • 1-2 cups cooked chicken, cubed
  • 1 can coconut milk
  • 2 cups fresh baby spinach, chopped

Instructions

  1. In a large saucepan or skillet, melt coconut oil and saute onion, cauliflower, and carrot together with curry powder, mineral salt, ground pepper, and cayenne pepper. When vegetables are tender-crisp, add in garlic and cooked chicken, sauteing briefly. Pour in canned coconut milk and chopped spinach leaves. Cover and bring to a simmer. Enjoy!

Creamy White Chicken Chili | THM: S

This Creamy White Chicken Chili is a wonderful alternative to the more traditional, beef-y, tomato-y varieties. My dear husband, (who happily held the spoon in the air for me while I took pictures of this dish!) told me this was at least as good as his previous favorite chili, the one I even named “Brad’s Favorite Chili!

Even though this dish contains no special ingredients and is a very frugal meal, the flavors are extraordinarily delicious together! A perfectly pleasant level of heat is brought to you by:

4 small cans of chopped green chilies

a teaspoon of cumin

half a tsp of cayenne (you can change this to 1/4 tsp, if young children will be enjoying the chili, too)

Fresh garlic and onion, butter, chicken broth, mineral salt, ground pepper, dried oregano, sour cream, and heavy cream, are added to the chicken thighs (or you can use chicken breasts, if you prefer) and white kidney beans to make up the rest of the chili’s phenomenal flavor.

Since a pot of this chili will yield at least 10 servings, there are not enough beans in this creamy white chicken chili (less than 1/4 cup per serving) to put you into S Helper or Crossover mode. You are welcome to add more if you’d like to enjoy one of those fuels instead of an S.

Yield: 8-10 servings

Creamy White Chicken Chili | THM: S

Creamy White Chicken Chili | THM: S

This Creamy White Chicken Chili couldn't be easier or tastier! A delicious alternative to beefy, tomato-y chilies. A no-special-ingredient THM S.

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

Ingredients

  • 1 Tbsp butter
  • 10 boneless, skinless chicken thighs (or 5 breasts), cut into small cubes
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 15oz can white kidney beans, drained and rinsed
  • 2 cups chicken broth
  • 4 4oz cans chopped green chilies
  • 2 tsp mineral salt
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp ground pepper
  • 1/2 tsp cayenne pepper
  • 2 cups sour cream
  • 1 cup whipping cream

Instructions

  1. Melt butter in a large saucepan. Stir in chicken, onion, and garlic, and cook for 15 minutes or until chicken is no longer pink and juices run clear.
  2. Add in beans, broth, chilies, and spices. Bring to a boil. Reduce heat and simmer for at least 30 minutes (or all day, if you prefer!).
  3. Remove from heat and stir in sour cream and whipping cream until smooth. Serve immediately.

Notes

Since this is an S meal, you can serve it with a generous sprinkling of grated cheese on top! White or yellow cheddar is my favorite.

Eggs Italian | THM: S

Looking for an exciting new way to enjoy those protein-packed eggs? Try Eggs Italian! This recipe is an ultra-frugal THM S meal that requires no special ingredients, can easily be adapted to large family or single serve needs, and takes just a few minutes to prepare!

All you need to make these individualized brunches or dinners are eggs (2 per person), a little olive oil or butter, a bit of freshly minced garlic and some finely chopped onion, a can of crushed tomatoes, sea salt, ground pepper, dried oregano, a splash of cream, and a few small chunks of mozzarella cheese. I like to bake my Eggs Italian in ramekins or oven-safe soup bowls, but you could also use a 9×13″ baking pan and bake the whole recipe in there.

Yield: 6 servings

Eggs Italian | THM: S

Eggs Italian | THM: S
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 tbsp olive oil
  • 1/4 small onion, chopped
  • 2 garlic cloves, minced
  • 1 can crushed tomatoes
  • 1 1/2 tsp dried oregano
  • sea salt and pepper to taste
  • 6 Tbsp heavy cream
  • 1 cup of mozzarella cheese, cubed
  • 12 eggs
  • 6 ramekins or soup bowls

Instructions

  1. Preheat oven to 350 F. Set 6 ramekins or bowls on a baking sheet.
  2. In a saucepan, saute onion in olive oil until clear. Add garlic and cook for another minute. Pour in crushed tomatoes and spices. Stir and heat through.
  3. Divide sauce between soup bowls (approx. 1/4 cup in each bowl). Pour 1 tbsp of heavy cream in each bowl, and divide cheese evenly among each dish. Top each serving with two eggs. Bake at 350 for 25-30 minutes, depending on how runny you like your yolk. Serve immediately.

Notes

This meal can easily be turned into a crossover by serving with a crusty slice of spouted or sourdough bread.

Pink Strawberry Delight | THM: S

There are already so many wonderful Trim Healthy Mama-friendly strawberry desserts to choose from, but I couldn’t resist sharing a new favorite recipe that reminds me of a dessert my Mom used to make. This Pink Strawberry Delight is light, refreshing, pretty and easy-peasy! A THM S without any special ingredients, it’s a budget friendly dessert that’s perfect for Easter, bridal and baby showers.

I used sour cream in this recipe, but you could also use Greek yogurt to lighten it up even more. You will need gelatin to set this dessert, but if you can’t afford Just Gelatin or the Great Lakes brand, 2 Tbsp of Knox unflavored gelatin will work just as well (minus the health benefits of a beef-based product).

I used xylitol as my sweetener in this recipe (it tastes the most like sugar to me, we don’t have pets, and I can find it locally), but you can easily use half the amount in Gentle Sweet instead, or a quarter of the amount in Super Sweet.

Yield: 9 servings

Pink Strawberry Delight | THM: S

Pink Strawberry Delight | THM: S

This Pink Strawberry Delight is light, refreshing, pretty and easy-peasy! A THM S without any special ingredients, it's a budget friendly dessert that's perfect for Easter, bridal and baby showers.

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

Ingredients

  • CRUST:
  • 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 cup sour cream
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 1 lb fresh strawberries
  • 1 1/2 Tbsp gelatin
  • 1/4 cup water
  • GARNISH:
  • naturally sweetened whipped cream
  • fresh strawberries

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, sour cream, and sweetener over medium-low heat until sweetener is dissolved. Do not boil. In the meantime, mash strawberries through a fine sieve. You should end up with approx. 1 1/2 cups of strawberry "juice" and 2-3 tbsp of pulp. Discard the pulp and add the remaining juice to the cream mixture.
  3. Soften gelatin in water in a separate bowl for 5 minutes. Scrape gelatin mixture into cream and stir until completely dissolved. Pour filling over crust and refrigerate for at least 4 hours or overnight.
  4. Optional: garnish with naturally sweetened whipped cream and berries.


Christmas Morning Egg Bake | THM: S

If you’re looking for a tasty, Trim Healthy Mama-friendly breakfast for Christmas morning, this egg bake fits the bill!

Broccoli florets and red peppers give it a festive flair, and ground bulk Italian sausage provides plenty of flavor. The addition of cheese and cream make this dish a wonderful, easy, no-special-ingredient S.

Yield: 4 servings

Christmas Morning Breakfast Bake

Christmas Morning Breakfast Bake

A very flavorful, festive-looking egg bake that's perfect for Christmas morning! A THM S.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1/2 lb. bulk hot Italian sausage
  • 1/2 onion, chopped
  • 1 broccoli crown, finely chopped
  • 1/2 red pepper, finely chopped
  • 4 eggs
  • 2 Tbsp heavy cream
  • salt and pepper, to taste
  • 1 cup grated cheddar
  • 2 Tbsp Parmesan

Instructions

  1. Pre-heat oven to 350.
  2. Fry sausage in skillet until sausage is no longer pink. Drain excess fat and return to burner. Add in vegetables and cook until onions are clear and broccoli is tender-crisp. Remove from heat.
  3. In a separate bowl, whisk together eggs, salt and pepper, and cream. Stir into sausage and vegetable mixture. Stir in cheeses. Pour into a lightly greased 8" baking dish. Bake at 350 for 25-30 minutes.


Low Carb Brownie Pie | THM S

low-carb-brownie-pie-1

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

low-carb-brownie-pie-3

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

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

Yield: 8 servings

Low Carb Brownie Pie | THM S

Low Carb Brownie Pie | THM S

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

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

Ingredients

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

GARNISH:

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

Instructions

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

Notes

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

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

low-carb-brownie-pie