Pumpkin Chocolate Chip Bundt Cake, THM S

Cool nights and blooming goldenrod tell us that fall is rapidly approaching. The pumpkin vines are hanging full and ready for harvest. I love pumpkin cake and this one is a winner with Bake Believe Dark Chocolate Chips. This cake didn’t last long at our house and I a sure it won’t at your either. You may wonder why I have chosen to add peanut flour to this cake! I find that peanut flour helps the texture of low-carb cakes making the more like the sugar/flour laden ones.

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Fresh Peach Pie THM XO

Fresh juicy peaches have come to our produce markets in the north-east corner of Pennsylvania where we now live. One of my favorite ways to serve fresh peaches is in a pie. My family loves it and if I am not careful, it is gone before I get to taste it. I used John-Boy Peaches and they have a very good flavor. Some of my favorite peaches are Red Haven, Contender, and for fresh eating Saturn Peach. Saturn peaches have white flesh and are donut shaped.

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Strawberry Pie THM-S

Nothing says summer like a freshly picked, sun-kissed strawberry. As a young teen I spent many hours picking strawberries for produce stand. Strawberries are the first berries to ripen followed by raspberries a few week later. This strawberry pie is a makeover of an old family favorite. It pie never last long at our house and I am sure it won’t at yours either. My regular recipe asked for strawberry jello but I have substituted Strawberry Kool Aid and unflavored gelatin to be able to make it sugar-free.

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Coconut Bundt Cake THM-S

This post was created in partnership with Ninja and I received a complimentary product but all opinions in this post are my own.

Coconut cake has been family favorite for many years. I found this cute little 3 cup bundt pan in a houseware store a few weeks ago. It was just the perfect size to fit in my Ninja® Foodi™ Pressure Cooker . This cake is so moist, uses the new THM Coconut Extract, and is topped with a creamy icing with coconut sprinkled on. If you love coconut as much as we do this cake will be a winner in your family, too.

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White Cake with Strawberry Cream Filling THM-S

Everyone loves to celebrate special occasions with beautiful decorated cakes. But so often those cakes are ladened with so much sugar and carbs. This cake used white navy beans as the base for the batter and is filled with Strawberry Cream Filling and frosted with Cream Cheese Frosting. It takes those special occasions to a new level. Don’t forget the Cake Batter Flavoring as it adds that a flavor that low-carb, sugar-free baked items are often lacking.

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Pumpkin Cream Cheese Filled Cupcakes THM S

Here is a moist cupcake that is so handy to take along to picnics and potlucks in the summertime. And, yes, you can eat pumpkin items all year long, not just in the fall.

This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

cupcake

Pumpkin Cream Cheese Filled Cupcakes

Filling

  • 12 ounces cream cheese
  • 1 egg
  • 3 tablespoons THM Gentle Sweet
  • pinch of salt
  • 1 cup sugar-free chocolate chips

Pumpkin Cake batter:

  • 1 cup almond flour
  • 1 1/2 cups THM Baking Blend
  • 1/2 cup peanut flour
  • 1/3 cup THM Gentle Sweet
  • 1/4 cup whey protein powder
  • 4 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups pumpkin puree
  • 1/2 cup melted butter
  • 4 eggs
  • 1 cup almond milk

Preheat oven to 350 degrees F. Filling: Blend together cream cheese, egg, Gentle Sweet, and salt until smooth. Stir in chocolate chips. Set aside. Cake batter: Combine almond flour, THM baking blend, peanut flour, Gentle Sweet, protein powder, baking powder, cinnamon and salt together. Set aside. Blend together pumpkin, butter, eggs, and almond milk. Stir into dry ingredients. Line cupcake pans with cupcake papers. Fill 1/3 full with batter. Make a slight indentation in the cent of the batter. Drop a spoonful of cream cheese mixture in the indention in the batter. Bake 15-20 minutes o r until toothpick inserted in the center comes out clean. 26 cupcakes

 This post does include affiliate links. If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. I love the hand blender to blend the liquid ingredients together for these cupcakes. 

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Trim Healthy Mama Store

THM Gentle Sweet  THM Chocolate Chips   THM Baking Blend  Whey Protein Powder

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.  

Pumpkin Cream Cheese-filled Cupcakes THM-S

Course Dessert
Servings 26

Ingredients

Filling:

  • 12 ounces cream cheese
  • 1 egg
  • 3 tablespoons THM Gentle Sweet
  • 1 cup THM Chocolate Chips

Pumpkin Cake Batter

  • 1 cup almond flour
  • 1 1/2 cups THM Baking Blend
  • 1/2 cup peanut flour
  • 1/3 cup THM Gentle Sweet
  • 1/4 cup Whey Protein Powder
  • 4 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoons salt
  • 2 cups pumpkin puree
  • 1/2 cup butter melted
  • 4 eggs
  • 1 cup almond milk

Instructions

  1. Preheat oven to 350 degrees F. Filling: Blend together cream cheese, egg, Gentle Sweet, and salt until smooth. Stir in chocolate chips. Set aside. Cake batter: Combine almond flour, THM baking blend, peanut flour, Gentle Sweet, protein powder, baking powder, cinnamon and salt together. Set aside. Blend together pumpkin, butter, eggs, and almond milk. Stir into dry ingredients. Line cupcake pans with cupcake papers. Fill 1/3 full with batter. Make a slight indentation in the cent of the batter. Drop a spoonful of cream cheese mixture in the indention in the batter. Bake 15-20 minutes o r until toothpick inserted in the center comes out clean. 26 cupcakes

cupcake 2

Candied Apple Pie THM-XO

A warm double-crust apple pie – bring back memories of my grandma and helping her make pie crust. This old timed favorite has been revised to a to a healthier option. I love to warm a slice and add a tablespoon of cream for a delicious THM crossover treat.

Candied Apple Pie

Pie Crust:

  • 1 1/2 cups THM Baking Blend
  • 1 cup oat flour
  • 1/2 cup lard
  • 3 tablespoons butter
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon oat fiber
  • 1 egg, beaten
  • 3-4 tablespoons cold water

Apple Filling:

Candied topping:

Preheat oven to 350 degrees F. In a mixer bowl combine baking blend, flour, lard, butter, salt, baking powder, and oat fiber. Mix until crumbly. Beat egg and water together. Add to mixer bowl and mix lightly. Divide into two dough balls, one slightly bigger than the other. Roll the large ball between two piece of plastic wrap. Remove top piece of plastic wrap and carefully flip dough into a deep dish pie plate. Combine apple filling ingredients together in a bowl. Mix well. Mound apple filling into pie crust. Roll remaining dough ball between to pieces of plastic wrap. remove top piece of wrap and flip dough over top of the apples. Carefully press crust edges together and trim. Flute.  Place pie in oven. Bake for 40-45 minutes. Cover the pie with foil after it has baked for 20 minutes. Five minutes before the pie is finished, melt butter in a sauce pan.  Add cream, Brown Sugar Substitute, and extracts. Boil for 3 minutes. Add nuts. Remove pie from the oven and spoon caramel sauce over the top crust, spreading to cover the entire crust. Cool. Serve 8-10.

**The pie crust has a tendency to be fragile. I make sure the bottom crust has all the seams sealed. If the top crust has a few holes as pictured below that is okay.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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Trim Healthy Mama Store   Baking Blend

Candied Apple Pie

Servings 8
Author Glenda Groff

Ingredients

Pie Crust:

  • 1 1/2 cups THM Baking Blend
  • 1 cup oat flour
  • 1/2 cup lard
  • 3 tablespoons butter
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon oat fiber
  • 1 egg beaten
  • 3-4 tablespoons cold water

Apple Filling:

  • 8 cups finely diced apples
  • 2 tablespoons Brown Sugar Sweetener Substitute
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt

Candied topping:

  • 2 tablespoons butter
  • 3 tablespoons cream
  • 2 tablespoons  Brown Sugar Sweetener Substitute
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon Olive Nation Caramel extract
  • 1/4 cup chopped pecans or walnuts

Instructions

  1. Preheat oven to 350 degrees F. In a mixer bowl combine baking blend, flour, lard, butter, salt, baking powder, and oat fiber. Mix until crumbly. Beat egg and water together. Add to mixer bowl and mix lightly. Divide into two dough balls, one slightly bigger than the other. Roll the large ball between two piece of plastic wrap. Remove top piece of plastic wrap and carefully flip dough into a deep dish pie plate. Combine apple filling ingredients together in a bowl. Mix well. Mound apple filling into pie crust. Roll remaining dough ball between to pieces of plastic wrap. remove top piece of wrap and flip dough over top of the apples. Carefully press crust edges together and trim. Flute.  Place pie in oven. Bake for 40-45 minutes. Cover the pie with foil after it has baked for 20 minutes. Five minutes before the pie is finished, melt butter in a sauce pan.  Add cream, Brown Sugar Substitute, and extracts. Boil for 3 minutes. Add nuts. Remove pie from the oven and spoon caramel sauce over the top crust, spreading to cover the entire crust. Cool. Serve 8-10.

Recipe Notes

**The pie crust has a tendency to be fragile. I make sure the bottom crust has all the seams sealed. If the top crust has a few holes as pictured below that is okay.

You will find many more recipes for your Holiday meals in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

Maple Walnut Angel Food Cake THM-S

As a young girl I spent fall afternoons picking up English Walnuts with my grandma. They were a favorite  and much preferred by our family over the Black Walnuts which have a stronger taste. This Angel Food Cake combines the flavors of maple with walnuts for a very appealing taste in a light fluffy cake.  The frosting can be eliminated for a FP as there are very minimal amount of walnuts in a slice.

Maple Walnut Angel Food Cake

Cake:

Icing:

Preheat oven to 350 degrees F. In a mixing bowl, whip egg whites and frothy. Add cream of tartar and powdered erythitol. Whip until soft peaks form. Add Maple and Vanilla Flavoring. Whip until egg whites mound in soft mounds that hold their shape. Stir together Stevia, Collagen, and oat fiber. Carefully mix the dry ingredients into the egg whites until combined. Fold in walnuts. Spoon batter into an angel food cake pan. Swirl a knife through the batter to eliminate air pockets. Place on the lowest oven rack. Bake for 40 minutes***. Remove from oven and turn cake upside down to cool for 4 hours. Carefully remove cake from pan be running a sharp knife along the edges of the cake pan. Icing: Melt butter and allow it to simmer until browned. Cool slightly. In a mixer bowl combine butter, erythitol, cream cheese, cream, Maple Flavoring, and Stevia. whip until smooth and creamy. Spread over cooled cake and garnish with chopped walnuts.  Serves 12.

*I use a coffee grinder to powder the erythitol.

**There is a big difference in oat fiber, I will only use THM oat fiber. It is the best. I fluff it up with a spoon, than spoon it into my measuring cup. Do not scoop it as that will pack it into the cup.

**You can over-beat egg white which will cause the cake to collapse after it has been baked. You want soft-medium-stiff whites. They should be soft mounds. This recipe fills my 6 quart mixer bowl almost full when they are fully whipped.

***Oven temps do vary.

If you prefer you can use either English or Black walnuts or even Pecans.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

                   
 

Trim Healthy Mama Store  THM Oat Fiber  THM Stevia 

Maple Walnut Angel Food Cake

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Author Glenda Groff

Ingredients

Cake:

  • 2 cups egg whites room temperature
  • 1/2 cup erythitol powdered
  • 1 1/2  teaspoons cream of tartar
  • 2-3 teaspoons Maple Flavoring
  • 1 teaspoon vanilla
  • 8 donks THM Stevia
  • 1/4 cup THM collagen
  • 2/3 cup THM Oat Fiber
  • 1/4 cup finely chopped English Walnuts

Icing:

  • 3 tablespoons butter
  • 1/4 cup erythitol powdered
  • 3 ounces cream cheese
  • 3 tablespoons heavy cream
  • 1 teaspoon Maple Flavoring
  • 3 donks THM Stevia
  • additional walnuts for garnishing

Instructions

  1. Preheat oven to 350 degrees F. In a mixing bowl, whip egg whites and frothy. Add cream of tartar and powdered erythitol. Whip until soft peaks form. Add Maple and Vanilla Flavoring. Whip until egg whites are semi-stiff. Stir together Stevia, Collagen, and oat fiber. Carefully mix the dry ingredients into the egg whites until combined. Fold in walnuts. Spoon batter into an angel food cake pan. Place on the lowest oven rack. Bake for 40 minutes. Remove from oven and turn cake upside down to cool for 4 hours. Carefully remove cake from pan be running a sharp knife along the edges of the cake pan. Icing: Melt butter and allow it to simmer until browned. Cool slightly. In a mixer bowl combine butter, erythitol, cream cheese, cream, Maple Flavoring, and Stevia. whip until smooth and creamy. Spread over cooled cake and garnish with chopped walnuts.  Serves 12. 

Recipe Notes

*I use a coffee grinder to powder the erythitol.

**There is a big difference in oat fiber, I will only use THM oat fiber. It is the best. I fluff up the oat fiber with a spoon and than spoon it into my measuring cup. Do not scoop it as that will pack it into the cup.

**You can over-beat egg white which will cause the cake to collapse after it has been baked. You want soft-medium-stiff whites. They should be soft mounds. This recipe fills my 6 quart mixer bowl almost full when they are fully whipped.

You will find many more cake and frosting recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

Raspberry Cake Roll THM S

Raspberries are a delightful treat in mid-summer. I have both red and black raspberry patches in our orchard.  Black Raspberries are my all time favorite and but the Red Raspberries are ever-bearing and give all summer. They do require some work with pruning but give a bountiful crop every year.  My children love to walk through the patch and eat their fill when they are sent to pick.

Raspberry Cake Roll THM-S

Cake:

Raspberry Filling:

Additional 1 tablespoon oat fiber and 1 tablespoon erythitol for dusting

Cake Directions: Beat egg whites until frothy. Add cream of tartar, vanilla, and Gentle Sweet. Beat until glossy and semi-stiff. Sift together oat fiber, protein powder, and baking powder. Fold into egg white mixture. Line a 10 x 15 baking sheet with parchment paper. Spray generously with non-stick spray. Spread batter evenly over parchment paper. Bake at 350 degrees F. for 8-10 minutes. For cake roll — sprinkle a cotton tea towel with 1 tablespoon oat fiber and 1 tablespoon powdered erythitol.  Remove cake from oven.  Flip cake upside down over towel, remove parchment paper. Roll up cake starting at the narrow end. (towel is rolled up with cake. Cool completely.

Filling Directions: In a mixer bowl, whip cream cheese and yogurt together until smooth. Add cream, berries, and Gentle Sweet. Whip until thickened. Add xanthan gum. Whip for 30-45 seconds. Unroll cake. Spread filling over cake and roll. Refrigerate. 12 servings

*You can also cut the cake into thirds to make a torte. Begin by layering cake, filling, cake, filling , and ending with cake.

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. I love my Kitchen Aid Mixer for making this dessert. 

Amazon

                                     

Trim Healthy Mama Store 
 

Raspberry Cake Roll THM-S

Servings 12
Author Glenda Groff

Ingredients

Cake:

  • 6 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 1/2 teaspoons vanilla
  • 1/4 cup THM Gentle Sweet
  • 1/4 cup THM Oat Fiber
  • 1/4 cup THM Whey Protein Powder
  • 1/4 teaspoon baking powder

Raspberry Filling:

  • 8 ounces cream cheese
  • 1 cup Greek Yogurt
  • 1 1/3 cups whipping cream
  • 1 cup raspberries
  • 1/2 cup THM Gentle Sweet
  • 3/4 teaspoon xanthan gum

Additional 1 tablespoon oat fiber and 1 tablespoon erythitol for dusting

Instructions

  1.  Cake Directions: Beat egg whites until frothy. Add cream of tartar, vanilla, and Gentle Sweet. Beat until glossy and semi-stiff. Sift together oat fiber, protein powder, and baking powder. Fold into egg white mixture. Line a 10 x 15 baking sheet with parchment paper. Spray generously with non-stick spray. Spread batter evenly over parchment paper. Bake at 350 degrees F. for 8-10 minutes. For cake roll --- sprinkle a cotton tea towel with 1 tablespoon oat fiber and 1 tablespoon powdered erythitol.  Remove cake from oven.  Flip cake upside down over towel, remove parchment paper. Roll up cake starting at the narrow end. (towel is rolled up with cake. Cool completely.

    Filling Directions: In a mixer bowl, whip cream cheese and yogurt together until smooth. Add cream, berries, and Gentle Sweet. Whip until thickened. Add xanthan gum. Whip for 30-45 seconds. Unroll cake. Spread filling over cake and roll. Refrigerate. 12 servings

You will find many more cakes, pies, and dessert recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.