10 Trim Healthy Mama Lemon Recipes

After pumpkin and apple in Fall, and peppermint and gingerbread in Winter, there are few flavors that scream SPRING! more than lemon and berries!

Known for its ability to aid in weight loss, boost the immune system, regulate blood pressure, and improve digestion, there are a host of good reasons to treat yourself to some lemon-y goodness! 

This round-up of 10 Trim Healthy Mama Lemon recipes features some of my all-time favorite desserts and snacks. From muffins, cakes, and mousse to sippers, curds and bars, lemon is a refreshing flavor that does not go out of style. 

Here are 10 Trim Healthy Mama Lemon recipes to indulge in, guilt-free. 

Lemon Yogurt Cake (S)

This delicious Lemon Yogurt Cake is a Trim Healthy Mama-friendly S dessert or snack that pairs perfectly with whipped cream and berries!

Lemon Coconut Bars (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.

Pavlova with Lemon Curd and Berries (S)

This is a perfect THM S dessert to make if you have an overabundance of eggs. It tastes like an inverted Lemon Meringue Pie, with a meringue shell and tangy lemon curd in the middle.

Lemon Raspberry Mousse Cake (S)

You would never believe that this stunning Lemon Raspberry Mousse Cake is sugar-free, low-carb, gluten-free and Trim Healthy Mama-friendly! Sometimes things that look and taste too good be true….aren’t!

Lemon Mousse (S or FP)

Lemon Mousse is a light and refreshing Trim Healthy Mama-friendly dessert that’s full of protein. Low in fat and carbs, you can enjoy this lemon mousse as a Fuel Pull or an S by garnishing with whipped cream.

Luscious Lemon Squares (S)

These luscious lemon squares are the perfect way to use up all your leftover egg yolks! This recipe calls for 7 of them (plus 2 whole eggs)! A THM S dessert.

Lemon Poppy Seed Muffins (S)

Rohnda’s Lemon Poppy Seed Muffins are the best Trim Healthy Mama-friendly muffins I’ve ever had! An S muffin without any special ingredients, these will be a staple in your home.

Southern Shrinking Sweet Tea ‘Shine (Sipper)

This Shinker/Moonshine combo tastes just like Southern Sweet Tea! A Trim Healthy Mama Fuel Pull, you can refresh yourself with it this Summer, all day long.

Lemon Raspberry Cheesecake (S)

This Raspberry Lemon Cheesecake is sure to please! It’s creamy, smooth, not too sweet and not too sour. Feminine and fruity, this low-carb, sugar-free, gluten-free THM S dessert will surely be appreciated!

Lemon Blueberry Mug Cake (S)

This Lemon Blueberry Mug Cake is a refreshingly fruity change from chocolate mug cakes! It’s light and fluffy, and exploding with flavor. 3 minutes to make. No special ingredients in this gluten-free, Keto, Trim Healthy Mama S dessert.

Low-carb Dutch Speculaas | THM: S

One of my favorite Dutch treats growing up was dense, flavorful cake called Speculaas. Dutch Speculaas and Boterkoek were staple coffee time treats in our house, but the traditional recipes are far from slimming! Heavy on fats and refined carbs, they were as delicious as they were fattening.

I’ve been enjoying a Trim Healthy Mama-friendly Boterkoek (“butter cake”) for a long time (you can get the recipe for it here), but Speculaas was harder for me to convert!

I wanted it to be dense in texture, but not calorie-dense, so I left out the almond paste filling that is often used in the middle of speculaas cake and chose to use a combination of meals and flours instead of sticking with just almond flour.

This version of Dutch Speculaas is made without any special ingredients, but if you have the Trim Healthy Mama Baking Blend on hand, you can use 1 cup of it in place of the almond flour, golden flaxseed meal, and coconut flour.

For moisture, I used eggs, 0% fat Greek yogurt and butter, and the traditional Speculaas flavor comes from a combination of:

A small handful of sliced almonds sprinkled on top of the Speculaas adds a pleasant crunch to the cake.

This recipe yields 16 squares of Dutch Speculaas; cut 4 rows down and 4 across. They keep very well covered in the fridge, or you can freeze them in an air-tight container for later use.

Yield: 16 slices

Low-carb Dutch Speculaas | THM: S

Low-carb Dutch Speculaas | THM: S

This low-carb, gluten-free, sugar-free version of Dutch Speculaas will transport you back to Holland in slimming, Trim Healthy Mama-friendly style! A THM S. No special ingredients.

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


  • 3/4 cup xylitol
  • 3/4 cup Greek yogurt (any amount of fat)
  • 4 eggs
  • 1/2 cup melted butter
  • 1/2 tsp vanilla extract
  • 1 tsp unsulphured molasses
  • 1/3 cup almond flour
  • 1/3 cup coconut flour
  • 1/3 cup golden flaxseed meal
  • 2 tsp baking powder
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp mineral salt
  • a handful of sliced almonds


  1. Preheat oven to 350 F. Grease an 8x8" baking pan well.
  2. In a large bowl or stand mixer, beat sweetener, yogurt, eggs, melted butter, vanilla extract, and molasses together for 2-3 minutes until light and smooth.
  3. In a separate bowl, stir almond flour, coconut flour, golden flaxseed meal, baking powder, spices, and salt together. Add to wet ingredients and stir until well-combined. Allow mixture to sit for a minute to thicken a little. Pour into prepared pan. Sprinkle a handful of sliced almonds on top of the cake. Bake in preheated oven for 45-50 minutes, or until a toothpick comes out clean. Cool completely before serving.


You can use 1 cup of Trim Healthy Mama Baking in place of the almond flour, coconut flour, and golden flaxseed meal.

Gentle Sweet can be used in place of xylitol in half the amount.

Looking for more healthy versions of your favorite Dutch recipes? You may wish to try some of these!

Boterkoek | THM: S

Dutch Salad | THM: S

Hazelnut Meringue Torte | THM: S

“Dropjes” | THM: S

Buckeye Brownies | THM: S | Keto

These Buckeye Brownies are the pinnacle of low-carb brownie recipes!

The chewy, chocolaty base is worth eating all by itself, but the peanut butter cheesecake layer takes these brownies to an unprecedented level of awesomeness. (Really, I’m not trying to sound dramatic here, but these Buckeye Brownies are my new favorite indulgent treat!). They combine two of my favorite things – brownies and peanut butter cheesecake – into one incredible dessert.

Since these Buckeye Brownies are quite calorie-dense, they should be reserved for special occasions. You know, like when your “Aunt” comes to visit once a month and always demands something rich and decadent during her stay (if ya get my drift)…

A perk to these Buckeye Brownies being so rich and filling? You can get 16-20 servings out of one batch! They are ideal for company, gifting to gluten-free, diabetic or Trim Healthy Mama friends (or Keto friends!), or storing in the freezer for when your “Aunt” comes to visit….

No special ingredients are required to make these Buckeye Brownies:

Yield: 20 servings

Buckeye Brownies | THM: S

Buckeye Brownies | THM: S

These Buckeye Brownies are the pinnacle of low-carb brownie recipes! The chewy brownie base alone is worth eating by itself, but the Peanut Butter Cheesecake layer takes it to a whole new level of awesomeness! A rich, decadent THM S.

Prep Time 25 minutes
Cook Time 35 minutes
Additional Time 3 hours
Total Time 4 hours


  • 1/2 cup butter
  • 1 3.5 oz bar 85% dark chocolate, chopped
  • 3 eggs, lightly beaten
  • 1 cup almond flour
  • 1 cup xylitol (OR 1/2 cup Gentle Sweet)
  • 1/4 cup cocoa powder
  • 1 tsp espresso powder
  • 1 tsp vanilla extract
  • pinch of mineral salt
  • 3/4 cup heavy cream (whipping cream)
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 1 8oz. pkg. cream cheese softened
  • 3/4 cup sugar-free peanut butter
  • 1/3 bar 85% chocolate
  • 2 Tbsp heavy cream
  • pinch of stevia


  1. Pre-heat oven to 350 F. Line 8x8" square baking pan with parchment paper.
  2. Place butter and chocolate in a saucepan and melt on lowest heat until smooth, stirring often. Stir in remaining ingredients until just combined. Pour batter into prepared baking dish. Bake at 350 F for 35 minutes or until a toothpick comes out clean. Cool completely.
  3. To make the Peanut Butter layer, whip heavy cream with xylitol until stiff peaks form. Set aside. Beat cream cheese and peanut butter together. Add in whipped cream and beat until smooth. Spread over brownie layer.
  4. For the drizzle, melt chocolate, cream, and stevia together until smooth. Spoon into a ZipLock bag and snip off the end. Pipe onto peanut butter layer. Refrigerate brownies for at least 3 hours or overnight.


These brownies are quite calorie-dense, so they should be reserved for special occasions.

The THM “S” Brownies are also Keto Brownies – so whatever diet you’re on, time to enjoy! 😉

Luscious Lemon Squares | THM: S

One of my favorite Trim Healthy Mama-friendly E meals are the Trim Healthy Pancakes on page 259 of the Trim Healthy Mama Cookbook. I prefer using farm fresh eggs over egg whites in a carton for this recipe, but that leaves me with a lot of left over yolks. All those sunny yolks and a bowl full of lemons on my counter inspired these luscious lemon squares – a THM S dessert that uses 7 yolks (plus 2 whole eggs)!

These squares have definitely become my favorite way to use up the healthy fat of an egg! Made with no special ingredients, you probably have everything on hand to whip up these lemon-y treats today! All you need are a pile of leftover yolks and two whole eggs, sweetener (I used xylitol, but you could use Gentle Sweet in half the amount), butter, heavy cream, a pinch of sea salt, almond flour, and fresh or bottled lemon juice (I used Santa Cruz lemon juice for the filling and fresh lemons for the garnish).

Yield: 9 servings

Luscious Lemon Squares | THM: S

Luscious Lemon Squares | THM: S

These luscious lemon squares are the perfect way to use up all your leftover egg yolks! This recipe calls for 7 of them (plus 2 whole eggs)! A THM S dessert.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 1/4 cup butter
  • 1 Tbsp xylitol
  • 1 1/4 cup almond flour
  • 7 yolks + 2 whole eggs
  • 1/2 cup xylitol
  • pinch of sea salt
  • 2/3 cup lemon juice
  • 4 Tbsp butter
  • 3 Tbsp heavy cream
  • 3/4 cup whipping cream
  • 1 1/2 Tbsp xylitol


  1. Preheat oven to 350 F.
  2. To make the crust, melt butter and 1 Tbsp of xylitol together in a saucepan until sweetener is completely dissolved. Remove from heat and stir in almond flour. Pat into 8x8" baking dish. Bake at 350 for 10-12 minutes, or until golden.
  3. To make the lemon filling, whisk eggs, yolks, xylitol, sea salt, and lemon juice together in a saucepan. Cook, stirring constantly, over medium heat until mixture thickens and top is foamy. Whisk in butter. Remove from heat and gently stir in heavy cream with a spatula to avoid creating air bubbles. Pour filling over crust. Bake at 350 for 5-7 minutes, or until center jiggles just slightly. Cool completely.
  4. To make the whipped cream topping, beat whipping cream and sweetener together until stiff peaks form. Spread over lemon squares. Optional: garnish with lemon slices.