A deliciously soft cheesecake that tastes just like a coconut banana cream pie. You would never know that it is sugar-free and only 1/2 of a banana is used for garnishing. 

Coconut Banana Cheesecake

Crust

• 1 cup almond flour
• 2 tablespoons coconut flour
• 2 tablespoons THM Gentle Sweet
• 4 tablespoons butter, softened

Cheesecake Filling:

• 4 8-ounce packs cream cheese
• 1 can 13 ounces coconut cream
• 1/3 cup THM Gentle Sweet
• 1 teaspoon vanilla
• 1  teaspoon THM banana flavoring
• ½ cup sour cream
• 1/8 teaspoon salt
• 4 eggs
• 2 cups unsweetened fine coconut, divided

Whipped cream:

• ½ cup whipping cream
• 2 tiny spoons THM Stevia
• ¼ teaspoon xanthan gum
• ½ banana, optional

Preheat oven to 300 degrees F. Combine crust ingredients and press on the bottom and 1 inch up the sides. Bake for 12 minutes. Cool. In mixer bowl beat cream cheese, coconut cream and sweet mix until smooth. Add vanilla, flavoring, sour cream, and salt. Mix. Add eggs, one at a time, mixing after each egg is added. Fold 1 ½ cups coconut into cheesecake. Pour into cooled crust and smooth top with spatula. Place a pan of boiling water on the bottom oven rack. Place the cheesecake on the rack directly above the water pan. Bake for 50-55 minutes or until center is still jingly. Turn off oven and allow cake to cool for 20 minutes before removing it from the oven.  Cool completely. Toast the remaining coconut in a hot skillet until browned. Whip cream together until stiff.  Garnish cheesecake with whipped cream, toasted coconut, and banana slices if desired. Serves 12-14.

**Ovens temperatures do vary so it is very hard to give an exact time. It is better to under-bake a cheesecake than to over-bake it.

This is considered a Fat Category under the THM guidelines. I only use the banana for garnishing and often give my piece to my young children so I don’t have a combined fuel category. 

If you purchase items through these links, I receive a small commission but your price doesn’t change. 

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Coconut Banana Cheesecake

Author Glenda Groff

Ingredients

Crust:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 2 tablespoons THM Gentle Sweet
• 4 tablespoons butter softened

Cheesecake Filling:

• 4 8- ounce packs cream cheese
• 1 can 13 ounces coconut cream
• 1/3 cup THM Gentle Sweet
• 1 teaspoon vanilla
• 1  teaspoon THM banana flavoring
• ½ cup sour cream
• 1/8 teaspoon salt
• 4 eggs
• 2 cups unsweetened fine coconut divided

Whipped cream:

• ½ cup whipping cream
• 2 tiny spoons THM Stevia
• ¼ teaspoon xanthan gum
• ½ banana optional

Instructions

1. Preheat oven to 300 degrees F. Combine crust ingredients and press on the bottom and 1 inch up the sides. Bake for 12 minutes. Cool. In mixer bowl beat cream cheese, coconut cream and sweet mix until smooth. Add vanilla, flavoring, sour cream, and salt. Mix. Add eggs, one at a time, mixing after each egg is added. Fold 1 ½ cups coconut into cheesecake. Pour into cooled crust and smooth top with spatula. Place a pan of boiling water on the bottom oven rack. Place the cheesecake on the rack directly above the water pan. Bake for 50-55 minutes or until center is still jingly. Turn off oven and allow cake to cool for 20 minutes before removing it from the oven.  Cool completely. Toast the remaining coconut in a hot skillet until browned. Whip cream together until stiff.  Garnish cheesecake with whipped cream, toasted coconut, and banana slices if desired. Serves 12-14.

You will find many more healthy 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. I will send a small jar of mature sourdough starter by request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of FREE sourdough starter with the purchase of a cookbook.   Buy It Now

Cheesecake! what is not to like about them!  If anyone has been following my blog for sometime you  will notice that I love to make cheesecakes and of course eat them, too. It is my favorite dessert for special occasions. Here is a simple but delicious cheesecake for your Thanksgiving dinner and best of all it is doesn’t need to be baked! No one will realize that it is sugar and carb free unless you tell them.  Tart cranberries in a creamy cheesecake is a winner every time I serve it.

No-Bake Cranberry Cheesecake THM-S

• Crust:
• ½ cup finely chopped pecans
• 1 ¼ cup almond flour
• 2 tablespoons  THM Gentle Sweet or Brown Sugar Sweetener Substitute
• 4 tablespoons cold butter
• Filling:
• 24 ounces cream cheese, room temperature
• 1/3 cup THM Gentle Sweet
• 1 tablespoon THM Oat Fiber
• 1 teaspoon vanilla
• 1 ½ cup heavy whipping cream
• ¼ cup cold water
• 1 tablespoon unflavored gelatin
• Cranberry sauce:
• 1 ½ cups fresh cranberries
• ¼ cup water
• ¼ cup THM Gentle Sweet
• Cook cranberries, water and sweet mix together. Simmer for 2 minutes. Mash berries with a fork. Set aside. For the crust: mix crust ingredients together until crumbly. Press on the bottom and side on a 9 inch spring-form pan. Bake for 7 minutes at 350 degrees F. Cool completely. Soften gelatin in water for 5 minutes. Beat cream cheese until smooth. Add vanilla, sweet mix, oat fiber and whipping cream. Beat until soft peaks form. Heat gelatin until it is completely dissolved. Turn mixer on, while it beating, slowly pour in unflavored gelatin. Whip until thickened. Pour 2/3 of the cream cheese mixture into cooled crust. Spoon cranberry filling on top of cream cheese. Add remaining cream cheese mixture into pan and swirl with a knife. Refrigerate overnight. Remove the sides of the pan and serve. Serves 12.

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 the mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. My favorite mixer to use for cheesecakes is my Kitchen Aid.

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No-Bake Cranberry Cheesecake THM-S

Servings 12

Author Glenda Groff

Ingredients

Crust:

• ½ cup finely chopped pecans
• 1 ¼ cup almond flour
• 2 tablespoons THM Gentle Sweet Or Brown Sugar Sweetener Substitute
• 4 tablespoons cold butter

Filling:

• 24 ounces cream cheese room temperature
• 1/3 cup THM Gentle Sweet
• 1 tablespoon Oat Fiber
• 1 teaspoon vanilla
• 1 ½ cup heavy whipping cream
• ¼ cup cold water
• 1 tablespoon unflavored gelatin

Cranberry sauce:

• 1 ½ cups fresh cranberries
• ¼ cup water
• ¼ cup THm Gentle Sweet

Instructions

1. Cook cranberries, water and Gentle Sweet together. Simmer for 2 minutes. Mash berries with a fork. Set aside. For the crust: mix crust ingredients together until crumbly. Press on the bottom and side on a 9 inch spring-form pan. Bake for 7 minutes at 350 degrees F. Cool completely. Soften gelatin in water for 5 minutes. Beat cream cheese until smooth. Add vanilla, Gentle Sweet, oat fiber and whipping cream. Beat until soft peaks form. Heat gelatin until it is completely dissolved. Turn mixer on, while it beating, slowly pour in unflavored gelatin. Whip until thickened. Pour 2/3 of the cream cheese mixture into cooled crust. Spoon cranberry filling on top of cream cheese. Add remaining cream cheese mixture into pan and swirl with a knife. Refrigerate overnight. Remove the sides of the pan and serve garnished with glazed cranberries. Serves 12.

You will find many more cheesecake 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.

 

London Fog Latte — THM FP

OCTOBER 30, 2018 / 1 COMMENT / EDIT

Crisp, cool, windy days with autumn leaves swirling to the ground call for hot coffee, teas, and lattes. On days like this I find myself reaching for my coffee cup way to often. This creamy London Fog Latte has replaced my afternoon cup of coffee for the time being. I love that it is a Fuel Pull and it is so very tasty, too.

London Fog Latte THM-FP

• 12 ounces freshly brewed hot Earl Gray Tea
• 1/3 cup Almond milk
• 2 tablespoons Half N Half (it should be less than 4 grams of fat)
• 2 teaspoons Great Lakes Collagen
• 1/2-3/4 teaspoon Vanilla
• 2 teaspoons THM Gentle Sweet
• 1/4 teaspoon Lethicin
• a few grains of mineral salt

Heat almond milk and Half N Half together until hot. Combine all ingredients in a wide mouth quart jar and blend with a hand blender until frothy. Serves 1.

*The Latte can be blended in a blender jar but care is needed with the hot tea and milk mixture as it can splash  and cause burns.

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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London Fog Latte THM-FP

Ingredients

Instructions

1. Heat almond milk and Half N Half together until hot. Combine all ingredients in a wide mouth quart jar and blend with a hand blender until frothy. Serves 1.

Recipe Notes

*The Latte can be blended in a blender jar but care is needed with the hot tea and hot milk mixture as it can splash  and cause burns.

You will find many more drink, smoothies, tea,and coffee 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.

 

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Refrigerator Pickled Jalapenos THM-FP

OCTOBER 26, 2018 / LEAVE A COMMENT / EDIT

Cleaning out the remains of my garden this fall, I had a small bucket of Jalapenos to use up. Maybe I was being lazy but I didn’t want to take the time to can them. This recipe saved my day. It can be made is a very short time and best of all, they are so delicious.  The Jalapenos are not super hot like you would imagine but have a mild sweet flavor.   I may even  have to buy some Jalapenos this winter to replenish our supply!

Refrigerator Pickled Jalapenos 

• 3/4 cup hot water
• 3/4 cup apple cider vinegar
• 2 teaspoons mineral salt
• 2 tablespoons THM Gentle Sweet
• 3 garlic cloves
• 3/4 teaspoon oregano
• sliced jalapenos to fill a quart jar

Wash and slice Jalapenos, discarding the tops and stems. Pack into a quart jar. Fill the quart jar with water and shake to loosen some seeds. Pour the out the water and discard. Combine water, vinegar, salt, and Gentle Sweet together. Stir until salt and Gentle Sweet are dissolved. Place garlic cloves and oregano on top of the jalapenos. Pour brine in to fill the jar. Add lid and ring. Store in the fridge for 2-3 weeks before using if you can wait that long.

These are so tasty on wraps, burgers, omelets, and just about anything. They have a sweet mild flavor and we just love them.

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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Refrigerator Pickled Jalapenos

Ingredients

Instructions

1. Wash and slice Jalapenos, discarding the tops and stems. Pack into a quart jar. Fill The quart jar with water and shake to loosen some seeds. Pour the water out and discard. Combine water, vinegar, salt, and Gentle Sweet together. Stir until salt and Gentle Sweet are dissolved. Place garlic cloves and oregano on top of the jalapenos. Pour brine in to fill the jar. Add lid and ring. Store in the fridge for 2-3 weeks. These are so tasty on wraps, burgers, omelets, and just about anything. These have a sweet mild flavor and we just love them.

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.

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Maple Walnut Angel Food Cake THM-S

OCTOBER 23, 2018 / LEAVE A COMMENT / EDIT

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:

• 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 Extract 
• 1/4 cup finely chopped English Walnuts
• 1/4 cup collagen
• 2/3 cup THM Oat Fiber**
• 8 donks THM Stevia

Icing:

• 2 tablespoons butter
• 1/4 cup erythitol, powdered
• 3 ounces cream cheese
• 2 tablespoons heavy cream
• 1 teaspoon Maple Flavoring
• 3 donks THM Stevia

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.

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Trim Healthy Mama Store  THM Oat Fiber  THM Stevia 

 

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Maple Walnut Angel Food Cake

Ingredients

Cake:

Icing:

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.

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East meets West Sushi Salad THM-S

OCTOBER 22, 2018 / LEAVE A COMMENT / EDIT

Have you ever wanted all the flavors of sushi without the added carbs from the white rice? A recipe on the back of a bag of sushi rice inspired this salad. I love it! Don’t forget the pickled ginger as that gives it a wonderful flavor. You can adjust the Wasabi to your preference of taste as it is very potent. This has satisfied my taste for sushi and I hope you will find it as refreshing as I did.

East meets West Sushi Salad THM-S

• 4 cups chopped lettuce
• 1 avocado, peeled and sliced
• 6 cherry tomatoes
• 1/3 cup shredded carrots
• 1/2 cup chopped celery
• 2 slices red onion
• 10 medium shrimp, cooked, peeled and de-veined
• Nori wrap pieces, optional
• a few slices pickled ginger

Wasabi Dressing

• 1/2 cup Duke Mayonnaise 
• 1 teaspoon wasabi sauce
• 1/4 teaspoon garlic powder
• 1 teaspoon vinegar
• 1/2 teaspoon soy sauce

Divide lettuce between to salad plates. Arrange a half of the following ingredients on top of the lettuce on each plate-avocado, tomato, carrots, celery, onion, and shrimp. Combine the dressing. Drizzle the desired amount on each salad. Serves 2.

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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East meets West Sushi Salad THM-S

Ingredients

Dressing

Instructions

1. Divide lettuce between to salad plates. Arrange a half of the following ingredients on top of the lettuce on each plate-avocado, tomato, carrots, celery, onion, and shrimp. Combine the dressing. Drizzle the desired amount on each salad. Serves 2

You will find many more salad and salad dressing 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.

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Amish Macaroni Potato Salad THM-S

OCTOBER 12, 2018 / LEAVE A COMMENT / EDIT

Amish Macaroni Potato salad has always been a favorite with our family and for carry-in dish dinners. I have often wished for a healthier version (without potatoes) and after numerous attempts  I have come up with this recipe using spaghetti squash. Our family loves it and the serving dish comes back to the kitchen completely empty.  Most people are surprised what is used to replace the potatoes but comment on how tasty it really is.

Amish Macaroni Potato Salad  THM-S

• 1 box  Dreamfield Elbows 
• 4 cups cooked spaghetti squash
• 2 cups finely diced celery
• 1 cup shredded carrots
• 1/2 cup finely diced onion
• 6 hard boiled eggs, chopped

Dressing:

• 1 1/2 cups Mayonnaise, sugar free
• 1 teaspoon salt
• 1/4 cup apple cider vinegar
• 1/4 cup prepared mustard
• 1/2 cup THM Gentle Sweet
• 1/2 teaspoon garlic powder

Cook pasta following instructions on box. Drain and rinse well. Chop spaghetti squash so the strands are no longer than 3/4 inch. Toss together elbows, spaghetti squash, celery, carrots, onion, and eggs. Combine mayo, salt, apple cider vinegar, mustard, Gentle Sweet, and garlic powder together. Pour over salad and stir lightly. Refrigerate for 2-4 hours for flavors to combine. 12-14 servings.

**I often cook the spaghetti squash in the microwave, each half for 8 minutes.

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. I love the fine blade in the Vidalia Onion Chopper to chop celery and onions. 

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Amish Macaroni Potato Salad  THM-S

Ingredients

Dressing:

Instructions

1. Cook pasta following instructions on box. Drain and rinse well. Chop spaghetti squash so the strands are no longer than 3/4 inch. Toss together elbows, spaghetti squash, celery, carrots, onion, and eggs. Combine mayo, salt, apple cider vinegar, mustard, Gentle Sweet, garlic powder, and celery salt together. Pour over salad and stir lightly. Refrigerate for 2-4 hours for flavors to combine. 12 – 14 servings.

You will find many more salad and salad dressing 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.

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Kefir Olive Garden Salad Dressing THM-S

OCTOBER 9, 2018 / LEAVE A COMMENT / EDIT

Olive Garden Salad is an all time favorite in our family and what is not to like about crunchy sprouted bread croutons,  peperoncino peppers, grape tomatoes, red onions, and this dressing tossed with romaine and iceberg lettuce . This recipe uses double fermented Kefir as a base which gives you healthy probiotics. I used low-fat kefir which does lighten the calorie load just a bit but still give a flavorful dressing. Romano Cheese gives the best flavor but Parmesan cheese can be used as a substitute.

Kefir Olive Garden Salad Dressing THM-S

• 1 cup plain Kefir
• 2/3 cup mayonnaise
• 1/2 cup white wine vinegar
• 1/4 cup Romano Cheese
• 1 tablespoon parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon xanthan gum
• 3 tablespoons THM Gentle Sweet

Combine all ingredient in blender. Blend until smooth. Refrigerate 4 hours for flavors to combine. Dressing will thicken as it sets. A serving is 2 tablespoons. 18 servings

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 in our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

              
Trim Healthy Mama Store   THM Gentle  Sweet 

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Kefir Olive Garden Salad Dressing THM-S

Ingredients

Instructions

1. Combine all ingredient in blender. Blend until smooth. Refrigerate 4 hours for flavors to combine. Dressing will thicken as it sets. A serving is 2 tablespoons. 18 servings.

You will find many more salad dressing 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.

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Crust-less Pumpkin Cheesecake Pie THM-S

OCTOBER 4, 2018 / LEAVE A COMMENT / EDIT

Browsing through a magazine this past week I saw a recipe for Pumpkin Cheesecake Pie but off course it was loaded with sugar. I decide to try a sugar-free one and for the lack of time made it without a crust. It was very well received by the taste-testers in my family and now I have a new favorite for the fall holidays. In this recipe I use my home canned pumpkin but bought canned pumpkin works just as well or you can substitute well-drained cooked butternut squash.

Crust-less Pumpkin Cheesecake Pie  THM-S

Cheesecake layer:

• 8 ounces cream cheese, softened
• 2 tablespoons THM Gentle Sweet 
• 3/4 teaspoon vanilla
• 1 large egg, room temperature
• pinch of salt

Pumpkin Layer:

• 1 1/4 cups pumpkin
• 1/2 cup heavy cream
• 1/2 cup almond milk
• 1/3 cup Greek Yogurt
• 3 tablespoons THM Gentle Sweet or Brown Sugar Sweetener*
• 2 large eggs, room temperature
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla

Walnut Streusel Topping:

• 3 tablespoons THM Baking Blend
• 2 tablespoons THM Gentle Sweet or Brown Sugar Sweetener* 
• 3/4 cup chopped walnuts
• 2 tablespoons cold butter, cut in cubes

Preheat oven to 350 degrees F.  Grease the bottom of a 9 inch glass pie pan. Set aside. In a mixer bowl whip together cream cheese and sweetener until smooth. Add egg, vanilla, and salt. Mix until just combined. Spread evenly on the bottom of the pie pan. Set aside. Combine pumpkin layer ingredients in blender jar or in a bowl. Blend until smooth. Carefully pour over cream cheese mixture. For streusel topping combine baking blend, Brown Sugar Sweetener, and walnuts together. Mix in cold butter until just combined. Sprinkle over the pumpkin layer. Cover the pie plate with foil–folding up the center so it doesn’t touch the filling. Place in over for 25 minutes. Remove foil and bake 15-20 minutes longer or until center of the pie is just so set. Remove from oven and cool for 8 hours or until completely set. Serves 8

* I prefer using Brown Sugar Sweetener for the added flavor it gives.

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 and keeps new recipes coming. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon 

        

Trim Healthy Mama Store, Mineral Salt,  Gentle Sweet  

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Crust-less Pumpkin Cheesecake Pie  THM-S

Ingredients

Cheesecake layer:

Pumpkin Layer:

Walnut Streusel Topping:

Instructions

1. Preheat oven to 350 degrees F.  Grease the bottom of a 9 inch glass pie pan. Set aside. In a mixer bowl whip together cream cheese and sweetener until smooth. Add egg, vanilla, and salt. Mix until just combined. Spread evenly on the bottom of the pie pan. Set aside. Combine pumpkin layer ingredients in blender or in a bowl. Blend until smooth. Carefully pour over cream cheese mixture. For streusel topping combine baking blend, Brown Sugar Sweetener, and walnuts together. Mix in cold butter until just combined. Sprinkle over the pumpkin layer. Cover the pie plate with foil–folding up the center so it doesn’t touch the filling. Place in over for 25 minutes. Remove foil and bake 15-20 minutes longer or until center of the pie is just so set. Remove from oven and cool for 8 hours. Serves 8.

You will find many more pie and cheesecake 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.

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Southwestern Chicken and Bean Soup THM-E

OCTOBER 2, 2018 / 2 COMMENTS / EDIT

Stockpots full of hearty soups are so delicious and filling on busy fall/winter days. This Southwestern Chicken and Bean soup has become a family favorite. I often serve it with cornbread or Multi-grain Sourdough bread. Over the winter months I pressure can black beans to use in this soup or for rice and beans. Sweet corn give just the right amount of sweetness that go so well with the spiciness. You can adjust the seasoning to suit your taste and even add a diced Jalapeno or two if you like more heat. I will freeze individual portions of this soup for school lunches or for a quick meal when I am home by myself.

Southwestern Chicken and Bean Soup THM-E

• 6 cups chicken broth, fat free
• 4 cups cooked, shredded chicken breast
• 5 cups cooked black beans
• 3 cups corn
• 4 cups salsa–I use medium/hot salsa
• 6 cups cooked brown rice
• 4 cups water
• 2-4 tablespoons taco seasoning

Combine all ingredients in 8-quart kettle. Simmer for 30 minutes. Serves 12-14.

*This is a very quick tasty dish. For growing children serve with full fat sour-cream, baked corn chips and shredded cheddar cheese for a THM-Crossover.

*You can omit the chicken for a meatless more economical dish.

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 and keeps new recipes coming. Below are a few of my favorites listed under the affiliate store I purchase them.

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Southwestern Chicken and Bean Soup THM-E

Ingredients

Instructions

1. Combine all ingredients in 8-quart kettle. Simmer for 30 minutes. Serves 12-14

Recipe Notes

*This is a very quick tasty dish. For growing children serve with full fat sour-cream, baked corn chips and shredded cheddar cheese. *You can omit the chicken for a meatless more economical dish.

You will find many more soup and stew 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.

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Cheesecake have always been a favorite of mine. They are one of the easiest desserts to make under the THM guidelines and taste like the sugar laden ones.  I have tried many different kinds and here is a fall favorite using pumpkin.

This one is  included in Around the Family Table cookbook along with 16 other recipes. There are baked, no-bake, mini cheesecakes, and tips on how to be successful in baking a cheesecake included in the chapter. I hope you enjoy this one as much as I do.

Pumpkin Swirl Cheesecake THM-S

• Crust:
• 3/4 cup pecan meal
• 1/2 cup almond flour
• 2 tablespoons THM Gentle Sweet
• 4 tablespoons butter, softened
• Filling:
• 4 8-ounce packages cream cheese
• 1/3 cup THM Gentle Sweet
• 1 teaspoon vanilla
• 1 tablespoon coconut flour
• 1/8 teaspoon salt
• 4 eggs, beaten
• 1 cup pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 4-6 drops Toffee-flavored Stevia drops

Preheat over to 325 degrees F. Grease the sides and bottom of a 9 inch spring-form pan. Combine pecan meal, almond flour, sweet mix and butter. Press on the sides and the bottom of the pan. Bake for 12 minutes. In mixer bowl beat cream cheese until creamy. Add sweet mix, vanilla, coconut flour, and salt. Add eggs and mix until combined. Remove 1 1/2 cups cream cheese mixture to a separate bowl. Add pumpkin, spice, and Stevia drops. Spoon a layer of plain batter into the crust. Add half of the pumpkin batter. Repeat with remaining batter, ending with pumpkin on top. Swirl with a knife. Place a baking dish of boiling water on the bottom oven rack. Place the cheesecake on a rack directly above the boiling water. Bake at 325 degrees F. for 45-50 minutes. Remove and cool and a wire rack. Chill overnight for best flavors. Serves 12.

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. 

Amazon 

Trim Healthy Mama Store  Gentle Sweet 

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Pumpkin Swirl Cheesecake THM-S

Servings 12

Author Glenda Groff

Ingredients

Crust:

• 3/4 cup pecan meal
• 1/2 cup almond flour
• 2 tablespoons THM Gentle Sweet
• 4 tablespoons butter softened

Filling:

• 4 8- ounce packages cream cheese
• 1/3 cup THM Gentle Sweet
• 1 teaspoon vanilla
• 1 tablespoon coconut flour
• 1/8 teaspoon salt
• 4 eggs beaten
• 1 cup pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 4-6 drops Toffee-flavored Stevia drops

Instructions

1. Preheat over to 325 degrees F. Grease the sides and bottom of a 9 inch spring-form pan. Combine pecan meal, almond flour, sweet mix and butter. Press on the sides and the bottom of the pan. Bake for 12 minutes. In mixer bowl beat cream cheese until creamy. Add sweet mix, vanilla, coconut flour, and salt. Add eggs and mix until combined. Remove 1 1/2 cups cream cheese mixture to a separate bowl. Add pumpkin, spice, and Stevia drops. Spoon a layer of plain batter into the crust. Add half of the pumpkin batter. Repeat with remaining batter, ending with pumpkin on top. Swirl with a knife. Place a baking dish of boiling water on the bottom oven rack. Place the cheesecake on a rack directly above the boiling water. Bake at 325 degrees F. for 45-50 minutes. Remove and cool and a wire rack. Chill overnight for best flavors. Serves 12.

You will find many more cheesecake 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.