Dark Chocolate Cream Dessert | THM :S

Dark Chocolate Cream Dessert is the delicacy to make when you’re short on time, groceries, and motivation. It’s completely on plan (a THM S), but tastes like something you’d eat if you wanted to cheat in a really bad way.

Not counting the garnish, this rich dessert requires only 5 on-hand ingredients. Essentially, you melt chocolate and an on-plan sweetener (I used xylitol, but you can also use half the amount in Gentle Sweet) together in whipping cream, and set it with unflavored gelatin.

Scoopable fudge.

Yum.

Topped with naturally sweetened whipped cream and strawberries (or any other berry), this is as easy as healthy decadence gets! This recipe makes 6 servings. That may seem like too small of a portion at first glance, but believe me, this stuff is so rich, it’s all you’ll have room for.

I like to serve mine in small glass canning jars, but you can also use ramekins, a small bowl, or mug. (Aren’t these adorable?!)

Yield: 6 servings

Dark Chocolate Cream Dessert | THM :S

Dark Chocolate Cream Dessert | THM :S

A rich, decadent chocolate THM S dessert made from just 5 on-hand ingredients. It feels like a cheat, but it's 100% on plan!

Prep Time 15 minutes
Additional Time 1 hour 45 minutes
Total Time 2 hours

Ingredients

  • 1 1/2 cups heavy whipping cream
  • 1 bar Lindt 85% chocolate
  • 2 1/2 Tbsp xylitol (OR 1 1/4 Tbsp Gentle Sweet)
  • 1 Tbsp gelatin
  • 2 Tbsp cold water
  • Garnish:
  • naturally sweetened whipping cream
  • strawberries or raspberries

Instructions

  1. Melt heavy cream, chocolate, and sweetener together over medium heat until simmering, but not boiling. Stir often until chocolate is completely melted and sweetener is dissolved. Remove from heat.
  2. In a separate bowl, dissolve gelatin in cold water or according to directions. Pour into whipping cream mixture and stir until gelatin is fully incorporated.
  3. Lightly butter 6 ramekins. Pour in warm chocolate cream. Refrigerate for 2 hours.
  4. Garnish with naturally sweetened whipped cream and berries.

Pumpkin Cheesecake with Maple Whipped Cream & Toasted Pecans For Two | THM S

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My husband isn’t normally a Pumpkin Spice lover (say what?!), so I was a bit hesitant to have him sample a bite of these cheesecakes and turn up his nose on account of them being too pumpkin-y spicy.

I love Pumpkin Spice. I’d probably even like fried eggs with Pumpkin Spice, so alone, my conclusion that this Pumpkin Cheesecake with Maple Whipped Cream Topping & Toasted Pecans were indeed the very best THM friendly pumpkin dessert I had ever tried, was probably not a sufficient analysis in determining whether the recipe was worth putting up on the blog.

My hypothesis was that if I gave a bite to my Sweetie, his opinion mixed with mine, would probably be equivalent to the average person’s reaction.

So I gave him a taste.

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This is actually good. Really good. It’s amazing. Can I eat the whole thing?

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Happy dance.

It wasn’t just me who loved it; a Pumpkin Spice naysayer loved it too. Maybe it was the maple-flavored whipped cream, maybe it was the toasted pecans, maybe it was the whole conglomeration; in any case, this dessert is perfect for an autumn date night.

One for him and one for you.

Yield: 2

Pumpkin Cheesecake with Maple Whipped Cream and Toasted Pecans For Two | THM S

Pumpkin Cheesecake with Maple Whipped Cream and Toasted Pecans For Two | THM S
Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 2 hours 10 minutes
Total Time 3 hours

Ingredients

CHEESECAKE:

  • 1/3 cup canned pumpkin
  • 4 oz. cream cheese softened
  • 1/2 tsp pumpkin spice mix
  • 3 Tbsp xylitol
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 Tbsp baking blend (OR 1 tsp golden flaxseed meal, 1 tsp coconut flour, 1 tsp almond flour)

TOPPING:

  • 1/2 cup whipped cream
  • 1 Tbsp xylitol
  • 1/2 tsp maple extract
  • 1/4 cup pecans, coarsely chopped

Instructions

  1. Preheat oven to 350. Prepare a water bath to keep the cheesecakes from cracking by filling a 9x13" baking dish 1/4 of the way with water.
  2. In another bowl, beat together cream cheese, pumpkin, pumpkin spice mix, and sweetener. Beat in egg and vanilla. Add baking blend and mix thoroughly. Pour into two, lightly buttered ramekins or souffle dishes. Set ramekins inside prepared water bath and bake for 30-35 minutes, or until set. Cool. Refrigerate for at least an hour.
  3. For the topping, beat together whipping cream, sweetener, and maple extract. Pipe onto each cooled cheesecake.
  4. Toast pecans by baking them on a cookie sheet for 3-4 minutes at 350. Cool. Sprinkle on top of whipped cream.

Notes

This recipe can easily be tripled and baked in an 8x8 to serve six.

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Coconut Cream Pie | THM: S

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When I first made the Blueberry Sour Cream Cake, I said that it was my new favorite THM dessert, after Peanut Butter Cheesecake.

Now I’m not so sure anymore, because this Coconut Cream Pie tastes just like the real thing! And what’s better than Coconut Cream Pie?!

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Besides a gluten-free, sugar-free, low carb THM S compliant Coconut Cream Pie, I mean.

Not much.

This is one of those THM desserts that I can unashamedly serve to sugar-loving guests, because even though it’s sugar-free, you would never know.

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I find the aftertaste of plan-approved sweeteners is a bit more pronounced in some THM desserts, especially the crusts, but not in this one. This Coconut Cream Pie is perfectly sweet and creamy. A slightly flaky crust and gently toasted coconut sprinkled on top of naturally sweetened whipped cream, make this dessert a truly indulgent S.

This recipe is a bit more involved than most of my other dessert recipes because of the chilling time, but it’s very easy and absolutely worth the wait!

Yield: 10

Coconut Cream Pie | THM: S

Coconut Cream Pie | THM: S

This Coconut Cream Pie is perfectly sweet and creamy. A slightly flaky crust and gently toasted coconut sprinkled on top of naturally sweetened whipped cream, make this dessert a truly indulgent S.

Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 5 hours 20 minutes
Total Time 6 hours

Ingredients

CRUST:

  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup coconut flour
  • 1/4 cup xylitol (OR 1 Tbsp Super Sweet)
  • 1 tsp baking powder
  • finely grated, unsweetened coconut

FILLING:

  • 1 Tbsp of gelatin powder
  • 1 1/2 cups whipping cream
  • 1/2 cup water
  • 1/3 cup xylitol (OR 1 1/2 Tbsp Super Sweet)
  • 1 tsp vanilla extract
  • 2 1/2 cups unsweetened coconut flakes
  • 2 large eggs
  • 1/3 cup unsalted butter
  • GARNISH:
  • 1 cup whipping cream
  • 2 Tbsp xylitol
  • 1/4-1/2 cup unsweetened coconut

Instructions

  1. Line bottom of a 9" round baking dish with parchment paper. Butter lightly and sprinkle coconut flakes over the bottom of the pan. Melt butter and let it cool.
  2. CRUST: Beat eggs until very light and fluffy. Beat in cooled butter and vanilla. Stir dry ingredients together and then mix thoroughly into wet ingredients to make a dough. Press the dough onto the bottom and partially up the sides of the pan. Chill dough for 30 minutes to keep it from shrinking while baking. Preheat oven to 350. Bake for 10-12 minutes or until slightly golden on the edges. Cool.
  3. FILLING: Dissolve gelatin powder according to manufacturer's directions (I used Knox) and set aside. Bring whipping cream, water, sweetener and vanilla to a boil. Whisk in coconut flakes and eggs. Simmer until mixture begins to thicken. Whisk in gelatin and butter. Cool. Pour over crust refrigerate for 4 hours minimum (overnight is best).
  4. TOPPING: Beat whipping cream and sweetener together. Pipe or spread onto the chilled pie. Toast coconut flakes over dry heat until golden. Sprinkle on top of whipped cream.

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