60+ Trim Healthy Mama Pumpkin Recipes

T’is the season for Pumpkin Spice and everything nice! Here’s an updated list of over 60 Trim Healthy Mama Pumpkin recipes for all the different fuel types! 

I’m thrilled the orange squash is a non-starchy vegetable; that means can be used in both S, E, and FP Trim Healthy Mama pumpkin dishes!

If you have fresh or canned pumpkin and some pumpkin spice on hand, along with regular Trim Healthy Mama pantry staples, you can make any of the following THM compatible pumpkin recipes from the bloggers you know and love.

Don’t have premade Pumpkin Spice on hand?

No worries – it’s super easy to make your own! 

Pumpkin Spice Blend

Pumpkin Spice Blend

This Pumpkin Spice Blend is an essential pantry staple for your Autumn baking!

Prep Time 5 minutes
Total Time 5 minutes


  1. Mix all ingredients together and store in an air tight container.
Without further ado,

Here are over 60 favorite Trim Healthy Mama Pumpkin Recipes!

Happy Fall, y’all!

Low Carb Pumpkin Cake With Maple Frosting via Northern Nester (S)

Pumpkin Oatmeal Cookies via Northern Nester (E)

Gingerbread Pumpkin Roll via Northern Nester (S)

Low-Carb Pumpkin Spice Latte via Northern Nester (S or FP)

Low-Carb Layered Pumpkin Dessert via Northern Nester (S)

Smokey Bacon Pumpkin Soup via Northern Nester (S or FP)

Pumpkin Cheesecake With Maple Whipped Topping via Northern Nester (S)

Pumpkin Chocolate Chip Muffins via My Montana Kitchen (S)

Pumpkin Oatmeal Chocolate Chunk Cookies - Gluten-Free - MamaShire.com

Pumpkin Chocolate Chunk Cookies via MamaShire (XO)

These yummy pumpkin donuts are THM:S, low carb, and gluten/nut free. WIth a unique cream cheese/coconut oil glaze, they're sure to please!

Pumpkin Donuts via Briana Thomas (S)

Pumpkin Roll Pancakes - Low Carb, Grain Free, Sugar Free, THM S

Pumpkin Roll Pancakes via Joy Filled Eats (S)

Pumpkin Pie - Gluten, Dairy and Sugar-Free - MamaShire

Pumpkin Pie via MamaShire (S)

Pumpkin Cheesecake with Pecan Crust via Northern Nester (S)

Pumpkin Delight

Pumpkin Delight via Briana Thomas (S)

Pumpkin Chiffon Pie via Northern Nester (S)

Low-Carb Pumpkin Muffins with Maple Frosting via Northern Nester (S)

12 Easy & Impressive Low-Carb Spring Desserts

Diet-wise, the Easter Holiday is just as bad as Halloween in terms of how much sugar is consumed! Hear this: you can still eat pretty, sweet things and do your body good at the same time! You’ll feel anything but deprived, guilty, and miserable with a selection (or two, or three) from these 12 incredibly easy and impressive low-carb Spring desserts! 

None of these low-carb Spring Desserts require any special ingredients to make, and they all showcase the very best flavors of the season! Each one is suitable for Trim Healthy Mama, Keto, and gluten-free diets. 

12 Easy & Impressive Low-Carb Spring Desserts

Simple Lemon Tart (S)

Strawberry Cheesecake (S)

Blueberry Sour Cream Cake (S)

Strawberry “Pretzel” Dessert (S)

Peanut Flour Cake with Peanut Butter Buttercream (S)

Pavolva with Lemon Curd & Berries (S)

Blueberry Cream Cheese Pie (S)

Orange Creamsicle Dessert (S)

Lemon Yogurt Cake (S)

Key Lime Pie (S)

Pink Strawberry Delight (S)

Luscious Lemon Squares (S)

Simple Lemon Tart | THM: S, Keto, GF

It’s no secret that Lemon is one of my favorite flavors (I have a round-up of all my favorite Lemon recipes here), but as much as I love making cakes look fancy, sometimes simple is best! This Simple Lemon Tart showcases just how delicious a minimal amount of work and ingredients can be.

A light dusting of Lakanto’s 2:1 Powdered Monkfruit Sweetener, and this Simple Lemon Tart turns into a beautiful dessert to serve guests! If you have the time to make something even more impressive, you could even pretty it up with swirls of whipped cream that are topped with blueberries, strawberries, and kiwifruit! It’s a Spring-time beauty that’s just as lovely dressed up or down. 

Just how basic is this Simple Lemon Tart?

Let’s take a look at the ingredients:

Crazy, right?!

It’s all in how you put it together.

The simpleness of this recipe really shows off the lemon flavor. It’s quite tangy (just the way I like it!), but if you want to mellow it out a little, you can add whipped cream to the top or serve it with sweet strawberries and blueberries. 

Interested in some or Lakanto’s Powdered Monkfruit Sweetener to dust the top of this Lemon Tart? You can use the Coupon Code: northernnester to save 15% OFF your entire order. 🙂

Yield: 8-10 servings

Simple Lemon Tart | THM: S, Keto, GF

Simple Lemon Tart | THM: S, Keto, GF

This Simple Lemon Tart showcases just how delicious a minimal amount of work and ingredients can be! A THM S with no special ingredients. Keto, and GF.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • CRUST:
  • 1/4 cup butter
  • 2 tbsp xylitol or Lakanto's Classic 1:1 Monkfruit Sugar Substitute (OR use Gentle Sweet in half the amount)
  • 1/4 tsp mineral salt
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 3 large eggs
  • 3 egg yolks
  • 1 cup xylitol or Lakanto's Classic 1:1 Monkfruit Sugar Substitute (OR use Gentle Sweet in half the amount)
  • 3/4 cup lemon juice
  • pinch of mineral salt
  • 6 tbsp cold butter, cubed
  • low-carb Confectioner's "Sugar" such as Swerve or Lakanto's 2:1 Powdered Monkfruit Sugar Substitute


  1. Preheat oven to 350 F.
  2. To make the crust, melt butter, sweetener, and salt together until sweetener is dissolved. Remove from heat. Stir in almond and coconut flours. Press mixture into a 9" pan (I used a spring-form pan, but you can also use a tart pan or baking dish). Prick all over with a fork. Bake for 10-12 minutes or until golden.
  3. Reduce heat to 325 F.
  4. To make the filling, whisk together eggs, egg yolks, sweetener, lemon juice, and salt in a heavy saucepan over medium heat until well blended. Add butter, whisking constantly, so you don't end up with scrambled egg bits. Pour filling over the crust when the mixture has thickened enough to coat the back of a spoon. Bake for 8-10 minutes, or until set. Cool.
  5. Optional: Dust with a low-carb sweetener, whipped cream, and/or berries.


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


  • 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


  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)



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.

Carrot Muffin In A Mug | THM: E

Last week my friend Rachel (Certified THM Coach at Fueling Your Trim…she has my personal recommendation if you’re looking for a coach!) challenged me to make a new E Muffin In A Mug because she enjoyed the Apple Cake In A Mug so much! So this Carrot Muffin In A Mug recipe is dedicated to her. 🙂

Apple Cake In A Mug (E)

Bursting with the warming spices of traditional carrot cake, this Carrot Muffin In A Mug only takes 3 minutes to make and doesn’t require any special ingredients! It’s a deliciously easy way to energize your body with healthy, complex carbohydrates for breakfast or as a mid-day snack. 

All you need to make it:

Since there’s no added fat whatsoever in this Carrot Muffin In A Mug, you have room to include 5 grams of fat (or approximately 1 teaspoon) from another source like chopped walnuts or butter and still stay in E mode!

If you like raisins (I don’t!), a few of them sprinkled into the batter works well here because this Carrot Muffin In A Mug is already an E. 

Nature’s Hollow Sugar-free Maple Syrup

I don’t find it necessary, but if you’re looking to add more sweetness and a little maple flavor, a drizzle of sugar-free maple syrup (Nature’s Hollow is a plan-approved brand) on top is a real treat! 

This Carrot Muffin In A Mug is very moist. It takes a minute and half to cook it all the way through in my microwave, but that time may vary a bit in yours. It’s hard to overcook and dry it out though, so don’t be worried about adding more time to the cooking process if you notice the top is still uncooked. 

Yield: 1 serving

Carrot Muffin In A Mug | THM: E

Carrot Muffin In A Mug | THM: E

This Carrot Muffin In A Mug is a quick and delicious way to enjoy a THM E snack! It takes just minutes to make, and has a wonderful cake-like texture.

Prep Time 2 minutes
Cook Time 1 minute
Total Time 3 minutes


  • 2 tbsp unsweetened almond or cashew milk
  • 1 egg white
  • 1 tbsp xylitol (OR 1/2 tbsp Gentle Sweet)
  • 1/4 tsp vanilla extract
  • 1/8 tsp molasses
  • 1/4 tsp cinnamon
  • pinch of mineral salt
  • pinch of nutmeg
  • pinch of cloves
  • 1/4 tsp baking powder
  • 3 tbsp oat flour
  • 2 tbsp grated carrot


  1. Whisk nut milk, egg white, sweetener, and vanilla together in a mug. Stir in remaining ingredients until well combined. Microwave for 1 - 1.5 minutes, or until cooked through. Serve with sugar-free syrup, if desired.
  2. Optional: serve with 1 tsp of additional fat from either butter or chopped walnuts.


Since there is no added fat in this recipe, you have room to add a teaspoon of butter or chopped walnuts to this muffin in a mug, if you desire.

If you like raisins in carrot muffins, you can add a few to the batter before cooking.

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

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.


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


  • 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
  • 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


  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


  • 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
  • 1 cup frozen raspberries
  • 1 1/2 tbsp xylitol (OR use Gentle Sweet in half the amount)
  • 1/8 tsp xanthan gum


  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.


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.

Chocolate Peppermint Log | THM: S

With Christmas less than a month away, it was high time for me to bake something pepperminty! I decided to turn my favorite, on-plan, completely flourless chocolate roll cake into a low-carb Chocolate Peppermint Log, and oooooh boy, did it hit the spot!

This no special ingredient Trim Healthy Mama, keto, and gluten-free Chocolate Peppermint Log has just the right amount of festive peppermint flavor in the creamy filling, and it’s a cinch to make!

Don’t be intimidated by the roll; since there’s no flour in the cake, it rolls up like a dream and is virtually impossible to crack! The key is to flip your cake from the jelly roll pan onto the tea towel, and roll it up as soon as it comes out of the oven. Let it cool inside the towel, and after you’ve spread on the minty filling, it will spring right back into a roll with ease.

This Chocolate Peppermint Log is a fantastic choice for a yule log, and a great dessert to serve guests as it slices into 10-12 servings.

As I mentioned earlier, you don’t need any special ingredients to make this Chocolate Peppermint Log. In fact, you probably have everything on hand already:

Yield: 10-12 servings

Chocolate Peppermint Log | THM: S

Chocolate Peppermint Log | THM: S

This no special ingredient Trim Healthy Mama, keto, and gluten-free Chocolate Peppermint Log has just the right amount of festive peppermint flavor in the creamy filling, and without any flour in the cake, it's a cinch to roll up without cracking!

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


  • 8 eggs, separated
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 2 tbsp cocoa powder
  • 1/8 tsp mineral salt
  • 2 Tbsp cold coffee
  • 1 tsp vanilla extract
  • additional cocoa powder for dusting
  • 1 8oz. pkg. cream cheese softened
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 1/2 tsp peppermint extract
  • 1 cup whipping cream
  • Optional: Swerve "Icing Sugar" replacement for dusting


  1. Preheat oven to 350 F. Line rimmed cookie sheet or jelly roll pan with parchment paper, grease the top of the paper, and dust with cocoa powder. Set aside.
  2. In a large bowl, beat egg yolks, sweetener, 2 tbsp 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 a prepared baking sheet and bake at 350 for 20 minutes.
  3. While the cake is baking, lay out a kitchen towel and sprinkle it with 1/4 cup cocoa powder. After the cake is finished baking, immediately invert it onto a cocoa powdered 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.
  4. To make the peppermint filling, beat cream cheese, xylitol, and peppermint extract together until smooth and creamy. In a separate bowl, beat whipping cream until stiff. Fold whipped cream into cream cheese mixture until smooth.
  5. Unroll cooled cake, and spread on filling evenly. Roll cake back up tightly. Trim off the ends with a knife and transfer to a serving plate. Refrigerate for at least 4 hours before serving. Optional: dust with Swerve icing sugar replacement.


Instead of xylitol, you can use Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount.

If you don't love a peppermint flavor, you can substitute a different extract in the filling.

My other favorite THM Roll Cakes:

Gingerbread Pumpkin Roll (S)

Mocha Roll (S)

Linked up with South Your Mouth

Holiday Rice Pilaf | THM: E

This festive looking (and tasting!) Holiday Rice Pilaf is a wonderful THM E side dish that will steal the show on your holiday dinner table! A bit of sweetness, color, and crunch from green Granny Smith apples, and crimson cranberries combine with the nutty flavor of brown and wild black rice in an absolute treat for the senses.

You can use fresh or dried cranberries in this Holiday Rice Pilaf. They’re aren’t too many of them, and since this is an E side dish, it’s the perfect place to enjoy bit of dried fruit in a serving.

Chicken broth, a pat of butter (not enough to make this Holiday Rice Pilaf a Crossover), rosemary, parsley, mineral salt, and ground black pepper help season the rest of this no special ingredient side dish.

If you want a full fledged Crossover (because holidays are a grand time to indulge in those, don’t you think?!), adding chopped walnuts or pecans to this Holiday Rice Pilaf is a fantastic idea!

This side dish is naturally gluten-free, and easily made dairy-free too by replacing the butter with olive or coconut oil.

For a complete E meal, I highly recommend pairing Holiday Rice Pilaf with Pork Tenderloin and Mushroom Gravy, and steamed green beans or carrots.

Yield: 6 servings

Holiday Rice Pilaf | THM: E

Holiday Rice Pilaf | THM: E

This festive looking and tasting Holiday Rice Pilaf is a wonderful THM E side dish that will steal the show on your holiday dinner table! No special ingredients.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1 cup brown rice, or wild rice blend
  • 1 3/4 cups chicken broth
  • 1 tbsp butter (use olive oil or coconut oil for dairy-free)
  • 1/2 cup onion, finely chopped
  • 2 Granny Smith apples, finely chopped
  • 1/2 cup dried cranberries
  • 1/2 tsp minced dried rosemary leaves
  • 2 tsp dried parsley
  • mineral salt and ground pepper to taste


  1. Combine rice and chicken broth in a large saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to low/simmer, and cook for 45 minutes.
  2. While rice is cooking, melt butter in a large skillet over medium heat. Saute onion until translucent. Add apples and cook for 3-4 minutes, or until softened. Pour cooked rice and cranberries into the pan with apples and onion, and stir to combine. Add in rosemary, parsley, salt, and pepper. Stir and serve!