These elegant Chicken & Bacon Asparagus Bundles look so impressive and complicated, but they’re actually super fun and easy to make – my 6 year old can do it! They’ve got loads of flavor, protein, and a non-starchy vegetable all wrapped up in one (literally), so you can either enjoy them as a complete meal, or serve them as a fancy side dish!
Chicken & Bacon Asparagus Bundles are amazing reheated too, that is, if you have any leftovers.
Watch how simple this beautiful Spring-inspired bundle comes together.
Steam asparagus spears.
Lay out 8 slices of deli chicken breast.
In a small bowl, stir mayo and mustard together. Divide and spread evenly on each chicken breast.
Layer a slice of ham over each breast…
…followed by a piece of provolone cheese.
Lay 4 steamed asparagus spears in the center of each slice of cheese.
Roll up bundles.
Wrap a slice of bacon around each bundle and lay in a single layer on a rimmed cookie sheet. Sprinkle with ground black pepper.
It doesn’t get any easier than that! I hope you enjoy these Chicken & Bacon Asparagus Bundles as much as we do!
These elegant Chicken & Bacon Asparagus Bundles couldn't be easier to make, and they are as simple as they are impressive! A gluten-free, THM S, and Keto dish that can be served as a whole meal! No special ingredients.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
32 asparagus spears
8 slices deli chicken breast
3 tbsp mayo
1 tsp Dijon mustard
8 slices deli ham
8 slices provolone cheese
8 slices of bacon
fresh ground black pepper
Preheat oven to 400 F.
Fill a large pot with water. Bring to a rolling boil. Add asparagus spears and cook for 4 minutes. Drain spears, rinse in cold water and set aside.
Layout 8 slices of chicken breast. In a small bowl, stir mayo and mustard together. Divide and spread evenly on each chicken breast. Layer a slice of ham over each breast, followed by a piece of cheese. Lay 4 steamed asparagus spears in the center of each slice of cheese. Roll up bundles. Wrap a slice of bacon around each bundle and lay in a single layer on a rimmed cookie sheet. Sprinkle with ground black pepper.
These Banana Blueberry Pancakes are a sweet way to start the day! So sweet, in fact, that you can’t even tell they’re made without sugar! They’re naturally sweetened through the use of super ripe bananas and blueberries that have been heated almost to bursting.
These Banana Blueberry Pancakes are also gluten-free if you use gluten-free oat flour. Don’t have oat flour? You can easily make it yourself by dumping gluten-free oatmeal in the blender and blitzing it into a powder.
Speaking of blenders, the Banana Blueberry Pancake batter is entirely made up in one! That means a super smooth batter and very few dishes! Win-win. First puree your bananas, add all the other ingredients (except the blueberries) on top, give it a whirl until completely combined, and your batter is ready for frying.
After you pour your batter onto a hot, non-stick frying pan or griddle, sprinkle a few blueberries on the top of each pancake while the underside cooks. You can use fresh or frozen for this. Your pancake is ready for flipping when bubbles appear on the top and the edges begin to look dry. I recommend using medium heat (I set my burner to 5/10) for these so you don’t scorch the outsides before the middle is cooked.
The recipe will yield a dozen, medium sized Banana Blueberry Pancakes. Trim Healthy Mama recommends limiting yourself to half a banana in an E meal, so that means you can have 2 pancakes per serving. You can make the whole batch and serve it to your family for breakfast, or freeze your leftover pancakes in an airtight container or bag with a piece of waxed paper between each one so they don’t stick together. They’re even better reheated in the toaster or microwave – a quick, make-ahead breakfast!
Yield: 12 pancakes, 2 per serving
Banana Blueberry Pancakes | THM: E, GF, Low Fat
These pancakes are a delicious way to start a morning with energizing carbs! Banana and blueberry go so well together. There's so much natural sweetness in these pancakes, you may not even want to top it with sugar-free maple syrup. THM: E, GF, Low-Fat.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
3 bananas, peeled
2 egg whites (1/4 cup)
1 cup unsweetened almond or cashew milk
1/3 cup 0% fat Greek yogurt
1 tsp vanilla extract
1 1/2 cups oat flour
2 Tbsp xylitol or Lakanto 1:1 Classic Monkfruit Sugar Substitute (OR use Gentle Sweet in half the amount)
2 tsp baking powder
1/2 tsp mineral salt
1 tsp cinnamon
1 1/2 cups fresh or frozen blueberries
Add bananas to a blender. Puree until smooth. Add in egg whites, nut milk, yogurt, vanilla, oat flour, sweetener, baking powder, and salt. Blend until completely combined.
Pour batter by 1/4 cupfuls onto a lightly oiled hot griddle or frying pan. Sprinkle each pancake with several blueberries (if using frozen blueberries, do not thaw). Flip when bubbles form on top and edges begin to look dry. Cook until the second side is golden brown. Serve with sugar-free syrup if desired.
Notes: You can freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag.
Looking for more Trim Healthy Mama pancake recipes? We love these ones, too!
Disclosure: Lakanto sent me their monkfruit sweeteners to try, free of charge, but all opinions are 100% my own. I may receive a small commission if you choose to choose to purchase any of their products through my link.
A couple weeks ago, I received the sweetest box ever in the mail; Lakanto had sent me three of their best-selling monkfruit sweeteners to try and experiment with!
I had never tried monkfruit before, and was excited to give it a taste. I read nothing but rave reviews about it in the Trim Healthy Mama Facebook Groups, so I was curious to see what all the fuss was about.
If you’ve been making my recipes, you know xylitol has always been by sweetener of choice! My reasons for this are:
xylitol measures almost 1:1 to regular sugar, making recipe conversion easier
xylitol tastes the most like sugar, in my opinion
xylitol has a bulky, granular consistency that’s needed for the proper texture in most baked goods
However, xylitol has its downsides, too:
xylitol can be fatal to dogs
xylitol can cause digestive distress in some people (we have no problems with this in our family, but I would not serve something made with xylitol to guests, unless they confirmed they were okay with it)
xylitol is bulkier than regular sugar and takes longer to dissolve
xylitol has a slight cooling effect, but no bitterness
though low enough to work in THM recipes, xylitol still has one of the highest glycemic indexes of plan-approved low-carb sweeteners.
The reason Lakanto’s Classic Monkfruit Sugar Substitutes can be substituted 1:1 in baking is because they are not straight monkfruit. Monkfruit by itself is potently sweet (Lakanto also sells monkfruit extract), even sweeter than stevia extract, but mixed with erythritol (a sugar alcohol that isn’t nearly as sweet, but provides the necessary bulk to work like regular sugar), you get an excellent, low-carb sweetener that’s easy to bake with and doesn’t spike your blood sugar.
In comparison to xylitol, this is what I thought of Lakanto’s Classic Monkfruit 1:1 Sugar Substitutes.
Lakanto’s Classic Monkfruit 1:1 Sugar Substitutes have the same granular consistency to them as regular sugar. It is finer than xylitol.
Lakanto’s Classic Monkfruit 1:1 Sugar Substitutes are as sweet as xylitol, which is slightly sweeter than regular sugar. I found the substitution to be a scant 1:1.
While erythritol is not toxic to dogs, verdict is still out on the effects of monkfruit, but it is certainly not as fatal as xylitol can be, so Lakanto’s Classic Monkfruit Sugar Substitutes are a safer sweetener if you have furry friends.
Xylitol is a close second, but tied for affordability.
Lakanto has provided a 15% OFF coupon code for Northern Nester readers! When you make a purchase through any of the links on this page using the Coupon Code: northernnester, you will receive 15% off everything you order!
In my recipes, you can substitute Lakanto’s Classic and Golden Monkfruit 1:1 Sugar Substitutes cup for cup when the recipe calls for xylitol. This easy conversion opens a world of possibilities to Trim Healthy Mamas that can’t tolerate xylitol or are concerned about their furry friends ingesting it.
What’s a review without a recipe to go with it?!
These Cinnamon “Sugar” Cookie Dough Bites are the first things I made with my Lakanto Golden Monkfruit Sweetener and they were an absolute hit with the whole family! I hope you enjoy them, too.
Warning! These Cinnamon "Sugar" Cookie Dough Bites are ADDICTIVE! A super easy, high protein snack featuring Lakanto's Classic Golden Sugar Substitute that's free from eggs, dairy, and gluten. THM: S, Keto, GF, DF.
Prep Time10 minutes
Total Time10 minutes
1/2 cup sugar-free almond, sunflower, or peanut butter
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 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 Time20 minutes
Cook Time18 minutes
Additional Time2 minutes
Total Time40 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
1/2 green pepper thinly sliced
1/4 small red onion, thinly sliced
1/2 cup mushrooms, thinly sliced
1/4 cup bacon crumbles
Preheat oven to 450 F.
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.
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.
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!
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!
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.
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 Time5 minutes
Cook Time5 minutes
Total Time10 minutes
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
Whisk coconut milk, sweetener, cocoa powder, instant coffee, vanilla extract, and mineral salt together over medium heat in a small saucepan, until frothy.
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.
Pour mixture into 4 small bowls and refrigerate for 1 hour before serving.
Optional: serve with fresh raspberries or strawberries!
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.
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 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.
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!
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.
This Lemon Blueberry Mug Cake is the perfect way to welcome Spring! It’s light and fluffy, and exploding with flavor. Warm blueberries encased in a lemony sponge burst with sweetness in each bite!
Garnished with whipped cream or a dusting of Swerve Confectioner’s sugar, this Lemon Blueberry Mug Cake is even fancy enough to serve to company. It’s a treat that works well for special diets, too, as it’s a THM S that’s gluten-free, keto, and can easily be made dairy free by replacing the teaspoon of butter with coconut oil.
Initially, I tried making this Lemon Blueberry Mug Cake with a greater amount of coconut flour to cut down on the caloric density of the almond flour, but the texture felt gritty in the mouth. I reworked the ratio of wet to dry ingredients, and was able to use just two tablespoons of almond flour and half a tablespoon of coconut flour for a fluffy cake texture that doesn’t feel heavy or greasy.
If you’re an even crazier lemon fanatic than I am, you can add lemon zest to this recipe, and even a quarter teaspoon of Baobab powder to enhance the citrus-y taste (and Vitamin C!).
I used frozen blueberries in this recipe, but fresh work too. Use raspberries, black raspberries, cranberries, chopped up strawberries, or a combination of them for different twist!
Since healthy fats are the star of this Lemon Blueberry Mug Cake, you can garnish it with a squirt of whipped cream and not worry about crossing fuels.
Yield: 1 serving
Lemon Blueberry Mug Cake | THM: S, Keto, GF
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.
Prep Time1 minute
Cook Time2 minutes
Total Time3 minutes
1 tsp butter (coconut oil, if dairy-free)
1 tbsp xylitol (OR 1/2 tbsp Gentle Sweet)
1 tbsp lemon juice
1/2 tbsp coconut flour
2 tbsp almond flour
1/4 tsp baking powder
1/4 tsp lemon extract
pinch of mineral salt
Whisk butter, egg, sweetener, and lemon juice together in a mug. Stir in coconut flour, almond flour, n baking powder, lemon extract, and mineral salt until smooth. Stir in blueberries. Microwave for 1 - 1 1/2 minutes, or until cooked through.
Optional: garnish with Swerve Confectioner's sugar, or whipped cream.
You can use fresh or frozen blueberries (or any berry) in this Lemon Cake.
Gentle Sweet can be substituted for xylitol in half the amount, or Super Sweet in a quarter of the amount.
Green beans are my favorite non-starchy side. I always have a few bags of frozen ones in the freezer. Often, I’ll just boil them until tender-crisp and toss with a dab of butter and mineral salt, but after making these loaded green bean last week, I may never make them another way again!
Oozing with melted cheese, and flavored by butter, crispy bacon, garlic, Parmesan, mineral salt, ground pepper, and nutritional yeast, these loaded green beans are a fabulous substitution for poutine, or baked white potatoes!
Loaded green beans take less than 30 minutes to get on the table. All that’s required is coating them with the melted butter and seasoning, baking for 20 minutes, and then adding the mozzarella cheese and bacon crumbles before broiling for 4 more minutes.
I love serving this with a crock-pot beef roast for a super fast and easy S meal (the kids get a side of mashed potatoes with theirs). One sheet pan full of loaded green beans is just the right amount for our family size.
Alternatively, you could use asparagus spears in place of green beans. They are also a non-starchy vegetable that dress up well with cheese and bacon (what doesn’t taste good with those things??).
I use my stoneware bar pan almost exclusively for baking and cooking meats because it keeps things from drying out, but these loaded green beans are an exception. They crisp up much better if you use a metal baking sheet. You want the green beans to get a bit crispy, kind of like a French fry, and stoneware will make them too soggy.
I hope you enjoy this low-carb, keto, gluten-free side; you may not even realize you’re eating vegetables! 😀
Yield: 6-7 servings
Loaded Green Beans | THM: S, Keto, GF
You may never prepare them another way again after you try these Loaded Green Beans! They take just 5 minutes of prep and are on the table in 30 minutes. Low-carb, gluten-free, keto, THM: S.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
1 lb fresh green beans
1/4 cup melted butter
3 cloves of garlic, minced
mineral salt to taste
ground black pepper to taste
1 tbsp nutritional yeast
2 tbsp Parmesan cheese, grated
1 cup grated mozzarella cheese
1/4 cup bacon crumbles (cooked)
Preheat oven to 425 F.
Arrange green beans in a single layer on a rimmed baking sheet. Melt butter in a small saucepan. Remove from heat and stir in minced garlic. Pour over green beans, stirring to coat. Sprinkle on salt, pepper, nutritional yeast, and Parmesan cheese. Bake for 20 minutes. Remove from oven and sprinkle on mozzarella cheese and bacon crumbles. Broil for 4 more minutes or until cheese is golden and bubbly. Serve immediately.
Between three complete pregnancies on plan, four post-partum seasons, four seasons of nursing for various lengths of time, and short seasons of neither pregnancy, nor nursing, my weight has fluctuated all over the place; 6 years ago, after delivering our 3rd child, I was 45 pounds heavier than I am now.
When I eat on plan, one thing remains constant; no matter what the scale says, my body feels good.
When my body feels like its running the way it’s meant to, the hard providences of life are easier to handle.
Physically, mentally, and spiritually, the past 3 months following Joy’s birth have been the most difficult ones of our lives. Our daughter had a rough start and spent much of her first month in the hospital with jaundice, RSV, and a partially collapsed lung which she needed supplemental oxygen for. Following her return home, I ended up having emergency surgery at 5 weeks post-partum to remove a piece of retained tissue… and then we got hit with the stomach bug a few days later!
During this time, we’ve also been painfully reminded that spiritual warfare is real, and we fight not against flesh and blood, but against principalities, against powers, against the rulers of the darkness of this age, against spiritual hosts of wickedness in the heavenly places (Ephesians 6:12). Thankfully, our circumstances and feelings do not change the fact that:
God is Sovereign (Isaiah 46:10, Romans 8:28)
He will be glorified (Isaiah 48:9-11)
Nothing can separate me from His love (Romans 8: 38-29)
We’re memorizing Romans 8 as a family right now – highly recommended if you are going through a rough patch right now.
The truth is that those times when your heart is heavy and you least feel like putting in the effort to eat well, is when nourishing your body is the most profitable.
That’s why I love Trim Healthy Mama.
It’s not hard. Once you grasp the plan, it doesn’t require any counting, calculating, recording, or extra mental bandwidth that I just don’t have. I can fuel my body and choose to feel either energized or satisfied, depending on what my body is telling me at certain times of the day.
I don’t use special ingredients (all of my recipes are created with things you can find at your local grocery store), and I don’t meal plan. I just pick my protein and decide on a Fuel. Lately, I’ve been eating more E meals because my body needs the energy. Trim Healthy Mama works whether you’re a scheduler or like to fly by the seat of your pants (I’m the latter).
I love that Trim Healthy Mama is specifically designed to help mothers be physically fit for their role, but I also love that it doesn’t feel like I’m dieting solo. This is a lifestyle, and my family loves the meals I make, too! Some of our favorites:
Currently, I’m hosting a “March On Motivated” Challenge on my Facebook Page and Instagram Stories. Every evening for the month of March, I’m posting a bit of inspiration and pictures of what I ate for each meal. If that sounds like something that’d be helpful to you, you’re welcome to jump on in and either participate in the accountability thread or just be inspired by everyone’s meals!
I’d love to have ya!
On this 6th anniversary of sorts, I’m immensely thankful for my friend, Kasey, who mailed me that whopper of a book (the original, 600 pg. self-published version of Trim Healthy Mama that I still treasure!) to help me pass the time on bed rest with our 3rd child. I have benefited from this sustainable lifestyle of food freedom every day since, and now enjoy creating recipes for the Trim Healthy Mama Community on Northern Nester!
I’ve made this low-carb Strawberry Pretzel Dessert twice in five days. My whole family cannot get enough of it, especially my husband – he even licked the kids’plates clean “so it goes to waist and not to waste!” 😀
(Except, this low-carb Trim Healthy Mama version of the classic dessert is waist-friendly, as it’s free from both sugar and gluten!)
My favorite part of the traditional Strawberry Pretzel dessert is the pretzel crust, so I spent the most time trying to get that part juuuuuuust right. Nothing beats the sweet ‘n salty layer combined with the creamy middle, and sweet, Jello-set strawberry topping!
Using sprouted pretzels might have worked, but they would have made this low-carb Strawberry Pretzel dessert a Crossover, which I wanted to avoid.
Instead, the winning combination ended up being made from melted butter, coarsely chopped pecans, almond flour, sweetener and salt. My kids didn’t even know I hadn’t used pretzels! The crunchy, salty, sweet layer is my favorite part and really makes the whole dessert.
The creamy middle is made by simply beating a package of softened cream cheese and folding it together with sweetened whipped cream.
While the middle layer sets in the fridge, you can start working on the topping, which is my other favorite part! The naturally colored and flavored “Strawberry Jello” is made using Celestial Raspberry Zinger Tea, sweetener, lemon juice, and unflavored gelatin.
Both times, I served this low-carb Strawberry Pretzel Dessert on the same day I made it, and the baking dish got cleaned out. Like most desserts made with alternative sweeteners, I still think it tastes best the next day, but you can totally get away with serving it right after the “jello” has set.
Wouldja look at those sweet, creamy, and crunchy layers?!
Oh, so good together.
If you prefer, you could also use raspberries instead of strawberries in this dessert.
I hope you enjoy the low-carb version of this classic as much as our family does!
Yield: 9-12 servings
Low Carb Strawberry “Pretzel” Dessert | THM: S
This low-carb Strawberry Pretzel Dessert is a deliciously slimming version of the classic, made without sugar, gluten, or artificial colors and flavors! A THM S with no special ingredients. Sweet 'n salty, creamy 'n crunchy goodness!
Prep Time25 minutes
Cook Time15 minutes
Additional Time3 hours20 minutes
Total Time4 hours
1/4 cup butter
2 tbsp xylitol
1/2 tsp salt
1 cup coarsely chopped pecans
1/2 cup almond flour
CREAM CHEESE LAYER:
3/4 cup whipping cream
1/2 cup xylitol
1 tsp vanilla extract
1 8oz. pkg. cream cheese softened
STRAWBERRY JELLO LAYER:
1 lb fresh strawberries
1 packet or 1 tbsp unflavored gelatin
1/4 cup cold water
1/4 cup boiling water
2 Raspberry Zinger tea bags
1 tbsp xylitol
1 tbsp lemon juice
Preheat oven to 350 F.
In a medium saucepan, melt butter, xylitol, and salt together until sweetener and salt are dissolved. Remove from heat. Stir in chopped pecans and almond flour until well combined. Press into an 8X8 baking dish. Bake for 15 minutes, or until golden brown. Cool completely.
To make the filling, beat whipping cream, xylitol, and vanilla extract together until stiff. In a separate bowl, beat softened cream cheese until light an fluffy. Fold in whipped cream until smooth. Spread over cooled crust. Chill in the fridge while you make the strawberry topping.
Slice strawberries and arrange on top of the cream cheese layer.
To make the Strawberry Jello, sprinkle gelatin over cold water in a bowl. In a second bowl, pour boiling water over xylitol and two Raspberry Zinger tea bags. Stir until sweetener is dissolved and water turns red. Discard tea bags. Immediately pour over softened gelatin and stir for 3 minutes until gelatin is completely dissolved. Stir in lemon juice. Thicken in the fridge for 10 minutes, stirring once after 5 minutes to keep glaze from setting. Pour over strawberries.
Refrigerate for 3 hours until set. Serve and enjoy!
You may substitute raspberries for strawberries.
Gentle Sweet can be used in place of xylitol in half the amount, or Super Sweet in a quarter of the amount.
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