Fats

Raspberry Cake Roll THM S

/ glenda1969 / Leave a comment

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 
 

Print

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.

 

 

Advertisements

Savory Tomato Pie THM-S

/ glenda1969 / 2 Comments

Warm summer days are not complete without Savory Tomato Pie made from freshly picked tomatoes. This has become a summer favorite and it is especially tasty with smoked cheddar cheese in the filling.

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

 

Biscuit crust:

  • 3/4 cup THM Baking Blend
  • 1 1/2  teaspoons baking powder
  • pinch of Mineral Salt
  • 1/4 cup shredded cheddar cheese
  • 3 eggs
  • 2/3 cup sour cream or full-fat Greek Yogurt
  • 3 tablespoons  butter
  • 1/4 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 cup diced sweet onions

Filling:

  • 2 tomatoes, peeled and sliced 1-inch-thick
  • 5 basil leaves, chopped
  • 1/2 cup Duke Mayonnaise
  • 1 cup shredded mozzarella cheese

Whisk dry crust ingredients together. Blend eggs, butter and sour cream together. Stir into dry mixture. With a spoon spread over the bottom of a 10 inch baking dish. Layer onions over the top of the crust. Sprinkle with garlic powder and oregano. Bake at 350 degrees F. for 12 minutes. Squeeze the tomatoes to remove the seeds. Layer on top of baked crust. Sprinkle on basil. Mix mayonnaise and cheese together. Spread over tomatoes. Return to oven and baked until cheese is puffy and slightly browned. 10-12 minutes. Serves 8.

I used mozzarella and smoked cheddar cheese in the filling. I, also, use fresh basil leaves from my herb garden. 

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 THM Baking Blend  Mineral Salt

Print

Savory Tomato Pie THM-S

Servings 8
Author Glenda Groff

Ingredients

Biscuit crust:

  • 3/4 cup THM Baking Blend
  • 1 1/2 teaspoons baking powder
  • pinch Mineral Salt
  • 1/4 cup shredded cheddar cheese
  • 3 eggs
  • 2/3 cup sour cream or full-fat Greek Yogurt
  • 3 tablespoon butter, melted
  • 1/4 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 cup diced sweet onions

Filling:

  • 2 tomatoes, peeled and sliced 1-inch-thick
  • 5 basil leaves, chopped
  • 1/2 cup Duke Mayonnaise
  • 1 cup Mozzarella or Cheddar Cheese

Instructions

Whisk dry crust ingredients together. Blend eggs, butter and sour cream together. Stir into dry mixture. With a spoon spread over the bottom of a 10 inch baking dish. Layer onions over the top of the crust. Sprinkle with garlic powder and oregano. Bake at 350 degrees F. for 12 minutes. Squeeze the tomatoes to remove the seeds. Layer on top of baked crust. Sprinkle on basil. Mix mayonnaise and cheese together. Spread over tomatoes. Return to oven and baked until cheese is puffy and slightly browned. 10-12 minutes. Serves 8.

You will find many more vegetable dishes 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.

Red, White, and Blue Pie THM-S

/ glenda1969 / 2 Comments

 This  Red, White, and Blue Pie is just in time for July 4th picnics and cookouts. I was fortunate to get a picture before my family saw it and devoured it. It was a delicious ending to our evening meal of grilled sourdough pizza on this hot, humid, summer day. The filling can also be made as a THM-FP and serves in individual parfait  glasses for a special touch. 

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

Pie Crust:

  • 3/4 cup THM Baking Blend
  • 1/3 cup oat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup butter or lard
  • 1 egg, beaten

Filling: 

  • 1 1/2 cups almond milk, divided
  • 1 1/2 tablespoons unflavored gelatin 
  • 1  cup cottage cheese, full fat or 4%
  • 4-6 drops Loran Cheesecake Oil
  • 1/2 teaspoon vanilla
  • 1/4 cup THM Gentle Sweet
  • 1/2 cup Sour Cream
  • 7 cups mixed berries, strawberries, blueberries, red raspberries, black berries

Garnishes:

Crust: In a mixer bowl combine baking blend, oat flour, salt, and baking powder. Mix together. Add butter or lard. Mix util crumbly. Add beaten egg. Mix until dough clings together. Shape into a ball. Roll between to pieces of Saran wrap. Remove the top piece of plastic wrap. Flip pie crust into a 9 inch deep dish pie pan. Flute edges. Bake at 350 degrees F. for 6-8 minutes. Cool completely.

Filling: Soften gelatin in 1/2 cup almond milk. Set aside  for 5 minutes. Blend remaining almond milk with cottage cheese, flavorings, Gentle Sweet, and Sour Cream in blender container until smooth. Heat gelatin/almond milk mixture until syrupy and gelatin is dissolved. Start the blender on low speed. Slowly pour the unflavored gelatin mixture into the blender with the blender is running. Blend until through combined. Pour over 8 cups mixed berries. Stir to coat fruit. Spoon into cooled baked pie crust. Refrigerate.

Garnishes: When ready to serve, combine cream, stevia, vanilla, and xanthan gum. Whip until stiff. Garnish pie with whipped cream and berries. Serves 8.

The filling as is listed above is a THM S. It can be served as a THM FP by using fat-free cottage cheese and replacing the Sour Cream with fat-free Greek Yogurt. Serve in individual parfait glasses without the pie crust.

Oat flour is used in the pie crust to give a flaky bite. It is still within the carb limits for a THM S.

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 have listed items under Amazon and THM Store.

Amazon

                            

Trim Healthy Mama   THM Baking Blend   THM Stevia   THM Gentle Sweet

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

HG cookbook pic 25

Print

Re, White, and Blue Pie

A refreshing mixed berry pie for  the coming holiday!

Course Dessert
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 8
Author Glenda Groff

Ingredients

Pie Crust

  • 3/4 cup THM Baking Blend
  • 1/3 cup oat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup butter and lard
  • 1 egg beaten

Filling:

  • 1 1/2 cups almond milk
  • 1 1/2 tablespoons unflavored gelatin
  • 1 cup cottage cheese, full fat
  • 4-6 drops Loran Cheesecake Flavoring Oil
  • 1/2 teaspoon vanilla
  • 1/4 cup THM Gentle Sweet
  • 1/2 cup Sour Cream
  • 7 cups berries, blueberries, strawberries, raspberries

Garnishes:

  • 1/2 cup whipping cream
  • 1 tiny spoon THM Stevia
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon xanthan gum
  • additional berries for garnishing

Instructions

  1. Crust: In a mixer bowl combine baking blend, oat flour, salt, and baking powder. Mix together. Add butter or lard. Mix util crumbly. Add beaten egg. Mix until dough clings together. Shape into a ball. Roll between to pieces of Saran wrap. Remove the top piece of plastic wrap. Flip pie crust into a 9 inch deep dish pie pan. Flute edges. Bake at 350 degrees F. for 8-10 minutes. Cool.



  2. Filling: Soften gelatin in 1/2 cup almond milk. Set aside  for 5 minutes. Blend remaining almond milk with cottage cheese, flavorings, Gentle Sweet, and yogurt in blender container until smooth. Heat gelatin/almond milk mixture until syrupy and gelatin is dissolved. Start the blender on low speed. Slowly pour the unflavored gelatin mixture into the blender with the blender is running. Blend until through combined. Pour over 8 cups mixed berries. Stir to coat fruit. Spoon into cooled baked pie crust. Refrigerate.


  3. Garnishes: When ready to serve, combine cream, stevia, vanilla, and xanthan gum. Whip until stiff. Garnish pie with whipped cream and berries. Serves 8.

The filling as is listed above is a THM S. You can use fat-free cottage cheese and replace the Sour Cream with fat-free Greek Yogurt for a THM FP.

Chicken Broccoli Ranch Pizza THM-S

/ glenda1969 / 2 Comments

I love pizza and I have found this simple to make recipe to be a favorite of mine. It is so tasty and you can even hold it in your hand to eat.  There is also a Pepperoni  version of this pizza that my children enjoy.

This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.ranch veggie 1

 

Crust:

  • 4 egg whites
  • 1/8 teaspoon Cream of Tatar
  • 2 tablespoon THM Oat Fiber
  • 2 tablespoons THM Whey Protein Powder 
  • 1/8 teaspoon salt
  • 1 teaspoon Italian Seasoning
  • 1/3 teaspoon garlic powder
  • 1 egg yolk
  • 2 tablespoons water

Toppings:

  • 6 tablespoons Ranch Dressing
  • 1/2 cup shredded cooked chicken
  • 1/2 cup broccoli, lightly steamed
  • red onions, mushrooms, black olives, and tomatoes,  optional

Preheat oven to 350 degrees F. Spray a 10-inch cast iron skillet with Pam coconut oil. Place on stove top over medium heat for 4-5 minutes. You want the skillet to sizzle when you put the crust in. Beat egg whites and cream of tarter together until soft peaks form. Whisk in oat fiber, protein powder, salt, and seasonings. Combine egg yolk with water. Whisk into egg white mixture. Spoon egg white mixture in hot skillet. Place in preheated oven.  Bake for 5 minutes. Remove from oven. Carefully spoon 4 tablespoons Ranch Dressing onto the crust. Add cheese, chicken, and veggies. Bake for 8-10 minutes or until crust is slightly browned. Remove from oven. Drizzle with remaining Ranch Dressing. Serves 3-4.

Print

Chicken Broccoli Ranch Pizza

Course Main Course
Cuisine American
Servings 4
Author Glenda Groff

Ingredients

Crust

  • 4 egg whites
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons THM Oat Fiber
  • 2 tablespoons THM Whey Protein Powder
  • 1/8 teaspoon salt
  • 1 teaspoon Italian Seasonig
  • 1/3 teaspoon garlic powder
  • 1 egg yolk
  • 2 tablespoons water

Topping

  • 6 tablespoons Ranch Dressing
  • 1/2 cup shredded cooked chicken
  • 1/2 cup steamed broccoli
  • red onions, mushrooms, black olives, tomatoes optional

Instructions

  1. Preheat oven to 350 degrees F. Spray a 10-inch cast iron skillet with Pam coconut oil. Place on stove top over medium heat for 4-5 minutes. You want the skillet to sizzle when you put the crust in. Beat egg whites and cream of tarter together until soft peaks form. Whisk in oat fiber, protein powder, salt, and seasonings. Combine egg yolk with water. Whisk into egg white mixture. Spoon egg white mixture in hot skillet. Place in preheated oven.  Bake for 5 minutes. Remove from oven. Carefully spoon 4 tablespoons Ranch Dressing onto the crust. Add cheese, chicken, and veggies. Bake for 8-10 minutes or until crust is slightly browned. Remove from oven. Drizzle with remaining Ranch Dressing. Serves 3-4.


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 cast iron Princess House Comal but you can also use any cast iron skillet. 

Amazon

Trim Healthy Mama Store

Whey Protein Powder

Oat Fiber

You will find many more main dish 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

Saucy Hamburger Helper THM – S

/ glenda1969 / 3 Comments

 

Summer days call for quick and easy meals. Couple this Saucy Hamburger Helper with a large garden salad and you have a  healthy meal in minutes.  This is an all time favorite with the men in our house and is so easy for those busy Summer Bible School nights.

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

  • 2 pounds hamburger
  • 4 cups beef broth
  • 4 cups diced, canned tomatoes or salsa
  • 1 1/2 teaspoons salt
  • 2 tablespoons THM Gentle Sweet
  • 1 box Dreamfield Elbows or Spirals 
  • 2 cups shredded cheddar cheese
  • 4 cups diced zucchini, cooked and well drained, optional

Brown hamburger in a large kettle until no longer pink. Add broth, tomatoes/salsa, salt, and sweet mix. Bring to a boil. Add uncooked elbows. Simmer for 5-6 minutes or until pasta is tender. Add cheese and zucchini is desired. Cover to allow the cheese to melt. Serves 8-10.

Print

Saucy Hamburger Helper

one-dish meal

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 8

Ingredients

  • 2 pounds hamburger
  • 4 cups beef broth
  • 4 cups diced tomatoes or salsa
  • 1 1/2 teaspoons salt
  • 2 tablespoos THM Sweet Mix
  • 1 box Dreamfield Pasta, elbows or spirals
  • 2 cups shredded cheddar cheese
  • 4 cups diced zucchini, cooked and well drained optional

Instructions

  1. Brown hamburger in a large kettle until no longer pink. Add broth, tomatoes/salsa, salt, and sweet mix. Bring to a boil. Add uncooked elbows. Simmer for 5-6 minutes or until pasta is tender. Add cheese and zucchini is desired. Cover to allow the cheese to melt. Serves 8-10.

Recipe Notes

Add a large garden salad and fresh berries for a delicious meal .

Dreamfield Pasta is a personal choice item. The pasta is made in such a way that it does not give a spike in your glucose level.

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

THM Gentle Sweet
You will find many more one-dish 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

 

 

Cold-Brewed Coffee — THM S or FP

/ glenda1969 / 6 Comments

Hot humid summer days are here and there’s nothing more refreshing than a cup or two of Iced Cold-Brewed Coffee. I keep cold-brewed coffee concentrate in my fridge all summer long for a quick drink. It tastes so much better when made with freshly ground coffee beans given to you from Nicaragua and Nepal.

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

Cold-brewed Iced Coffee

  • 4 cups freshly ground coffee
  • 1/3 cup vanilla
  • Cold water to fill gallon jar

Combine coffee grounds and vanilla in a gallon glass jar. Fill with cold water. Allow the coffee to brew/steep at room temperature for 12-24 hours. Strain through a muslin cloth. Discard grounds. Refrigerate concentrate.  To make iced coffee use 1 part concentrate, 1 part nut milk, 1 part ice, and sweetener of your choice.

This can also be brewed in a French Press using 1/2 of the recipe.

THM-S  1/2 cup coffee concentrate, 1/4 cup nut milk, 1/4 cup cream, 6-8 ice cubes, sweetener of you choice.

THM-FP 1/2 cup coffee concentrate, 1/2 cup nut milk, 6-8 ice cubes, 1 tablespoon THM collagen

I will freeze ice cube trays of concentrate to use to make frappes.

I will at times add 1 scoop THM Whey Protein powder to us this as a meal replacement when I am out for the day.

You can also blend the ice, coffee, cream/milk, sweetener together for a frappe. I made 10 gallons of concentrate to serve at our daughter’s wedding.

Print

Cold-Brewed Coffee

Ingredients

  • 4 cups freshly ground coffee
  • 1/3 ` cup vanilla
  • cold water to fill gallon jar
  • 1 glass gallon jar

Recipe Notes

Allow the coffee to brew at room temperature for 12-24 hours. Strain and discard the grounds. Refrigerate. To make iced coffee use 1 part concentrate, 1 part nut milk, 1 part ice, and sweetener of your choice. 

THM-S  -- 1/2 cup coffee concentrate, 1/4 cup nut milk, 1/4 cup cream, 6-8 ice cubes, sweetener of you choice.

THM-FP -- 1/2 cup coffee concentrate, 1/2 cup nut milk, 6-8 ice cubes, 1 tablespoon THM collagen

I will at times add 1 scope THM Whey Protein Powder to use as a meal replacement to take along when I need to go away. 

 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 

THM Collagen   THM Whey Protein Powder

You will find many more drinks, smoothies, frappes 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

HG cookbook pic 25

TMP788642272

Peanut Butter Skillet Cookie – THM S

/ glenda1969 / 2 Comments

Father’s Day is just around the corner—this skillet cookie is great to serve to that special man in your life. You can replace the chopped peanuts with sugar-free chocolate chips. Try it, you may be surprised how easy is it is to make.

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

Peanutbutter skilllet cookie

Glaze:

Melt butter in a 10 inch cast-iron skillet. Blend melted butter, peanut butter, and eggs together. In a mixing bowl, combine baking blend, almond flour, peanut flour, baking powder, salt, and Gentle Sweet. Stir wet ingredients into dry ingredients until just moistened. Spread batter into 10 inch skillet. Sprinkle with peanuts. Bake at 350 degrees F. for 10-12 minutes. Center should be soft. Cool. Melt peanut butter and drizzle over cookie. Melt chocolate chips with butter. Drizzle over cookie. 8 servings

I combined the glaze ingredients to use to pipe the writing on the cake. I  piped whipped cream around the edges for decoration. 

 

Print

Peanut Butter Skillet Cookie THM-S

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8
Author Glenda Groff

Ingredients

  • 1/2 cup butter
  • 1/4 cup sugar-free peanut butter
  • 2 eggs
  • 2/3 cup THM Baking blend
  • 3/4 cup almond flour
  • 2 tablespoons THM Peanut Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup THM Gentle Sweet
  • 2 tablespoons chopped peanuts or THM Chocolate chips

Glaze:

  • 1 tablespoon sugar-free peanut butter
  • 2 tablespoons THM Chocolate chips
  • 1 teaspoon butter

Instructions

  1. Melt butter in a 10 inch cast-iron skillet. Blend melted butter, peanut butter, and eggs together. In a mixing bowl, combine baking blend, almond flour, peanut flour, baking powder, salt, and Gentle Sweet. Stir wet ingredients into dry ingredients until just moistened. Spread batter into 10 inch skillet. Sprinkle with peanuts. Bake at 350 degrees F. for 10-12 minutes. Center should be soft. Cool. Melt peanut butter and drizzle over cookie. Melt chocolate chips with butter. Drizzle over cookie. 8 servings

 

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.

This is my favorite peanut butter to use. I also love this hand blender to blend the liquid ingredients together.

THM Gentle Sweet THM Baking Blend THM Peanut Flour THM Chocolate Chips

You will find many more cookies, bars, and candy 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

/ glenda1969 / Leave a comment

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. 

Amazon 

                    

          

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.  

Print

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

Root-beer Float Finger Jello – THM FP or S

/ glenda1969 / Leave a comment

If you love the taste of Root-beer Floats you’ll love this finger jello. Best of all it is sugar-free, gluten free, and can be dairy-free as a THM FP. There is also an option for THM S with cream. Rootbeer Float Finger Jello

Root beer part:

White Part:

  • 1 cup cream for THM S OR 1 cup almond milk for THM FP
  • 2 1/2 tablespoons unflavored gelatin
  • 1 teaspoon vanilla
  • 2 tablespoon THM Gentle Sweet

Root beer part: Soften gelatin in 1 cup water for 5 minutes.  Bring remaining water to a boil, remove from heat and whisk in soften gelatin. Stir until it is all dissolved. Add extract and sweetener. Pour into a 9-inch square pan. Chill until set. White part: Soften gelatin in 1/2 cup cream (THM S) OR almond milk (THM FP) for 5 minutes. Heat remaining almond milk (THM FP) OR cream (THM S)until almost a boil. Whisk in gelatin until dissolved. Add vanilla and Gentle Sweet. Pour over root beer mixture and chill. Cut into 20 pieces.

*some extracts are stronger, you may want to add less and taste before adding the entire amount.

Using all cream will be a THM S. Using all almond milk will be a THM FP. I will sometimes use 1/2 cup cream and 1/2 cup almond milk to still have a creamy taste but with a reduced calorie load. You can still eat 3 pieces and be under 5 grams of fat.

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. Thank you for considering this. I love my hand blender for blending. It is my most used kitchen appliance in the house. 

Amazon 

                   

Trim Healthy Mama Store

THM Gentle Sweet

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.  

Print

Root Beer Float Finger Jello

THM-FP or S

Servings 20

Ingredients

Root Beer Part:

  • 2 cups water
  • 5 tablespoons unflavored gelatin
  • 1/4 cup THM Gentle Sweet
  • 1-2 teaspoons root beer extract
  • brown food coloring, optional

White Part:

  • 1 cup cream for S or almond milk for FP
  • 2 1/2 tablespoons unflavored gelatin
  • 1 teaspoon vanilla
  • 2 tablespoons THM Gentle Sweet

Instructions

  1. Root beer part: Soften gelatin in 1 cup water for 5 minutes. Bring remaining water to a boil, remove from heat and whisk in soften gelatin. Stir until it is all dissolved. Add extract and sweetener. Pour into a 9-inch square pan. Chill until set. White part: Soften gelatin in 1/2 cup cream (THM S) OR almond milk (THM FP) for 5 minutes. Heat remaining almond milk (THM FP) OR cream (THM S)until almost a boil. Whisk in gelatin until dissolved. Add vanilla and Gentle Sweet. Pour over root beer mixture and chill. Cut into 20 pieces.

No-Bake Orange Creamsicle Cheesecake THM-S

/ glenda1969 / 1 Comment

Cheesecakes have always been a favorite of mine. They are one of the easiest dessert to convert to THM and taste so “normal”. Here is a delicious Orange Creamsicle Cheesecake that our family loves. This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

orange cheesecake

Orange Creamsicle Cheesecake

Crust:

White Filling:

  • 1/2 cup water
  • 1 tablespoon unflavored gelatin
  • 12 ounces 1/3 fat cream cheese
  • 2/3 cup sour cream or Greek yogurt
  • 1/4 cup THM Gentle Sweet
  • 1 teaspoon vanilla
  • 3/4 cup whipping cream

Orange Filling:

Whipped Cream Garnish:

In a food processor, pulse the crust ingredients together until crumbly. Pat into a 9 inch spring-form pan. Refrigerate crust.  White Filling: Soften gelatin in cold water for 5 minutes. Heat until clear and syrupy–30-40 seconds in microwave. Cool until room temp. In mixer bowl whip cream cheese, sour cream, Gentle Sweet, and vanilla until smooth. Add cream and mix until thickened. With mixer mixing, drizzle in gelatin. Whip until well combined. Set aside.  Orange Filling: *Heat water until boiling. Add jello. Stir until dissolved.* Cool. In bowl whip cream cheese, sour cream, Stevia, and orange flavoring together until smooth. Add cream. Whip until thickened. With mixer mixing, drizzle in orange jello. Mix until well combined. remove crust from fridge. Add fillings by large spoonfuls, alternating the two kinds. Swirl with a knife. Refrigerate until for 3 hours or until set. Remove pans sides. Place cheesecake on serving platter. Whipped Cream Garnish: whip cream, Gentle Sweet, xanthan gum, and vanilla until thickened. Pipe in swirls and add orange slices if desired.  16 servings.

If you cannot buy orange jello, You can substitute 1 tablespoon unflavored gelatin, 3 tablespoons THM Gentle Sweet, orange food coloring, and an additional 2-3 teaspoons orange flavoring for the pack of jello.  You would need to (Soften gelatin in cold water for 5 minutes. Heat until clear and syrupy–30-40 seconds in microwave) instead of the directions between the *’s.

 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. The Kitchen Aid Mixer is my favorite for cheesecakes, cookies, cakes, and whipping cream. And, yes, I do have a Bosch Mixer, also, that I use for all my sourdough items. My Kitchen Aid is 26 years old and still working great. 

Amazon 

Trim Healthy Mama Store

THM Gentle Sweet

THM Stevia 

You can 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.  

Print

No-Bake Orange Creamsicle Cheesecake THM-S


Servings 16

Ingredients

Crust:

  • 1 1/3 cups blanched almond flour
  • 2 tablespoons THM Gentle Sweet
  • 3 tablespoons cold butter

White Filling:

  • 1/2 cup cold water
  • 1 tablespoon unflavored gelatin
  • 12 ounces 1/3 fat cream cheese
  • 2/3 cup sour cream or Greek Yogurt
  • 1/4 cup THM Gentle Sweet
  • 1 teaspoon vanilla
  • 3/4 cup whipping cream

Orange Filling:

  • 1/2 cup water
  • 1 box Orange Xylitol Jello
  • 12 ounces 1/3 fat cream cheese
  • 2/3 cup sour cream or Greek Yogurt
  • 3 tiny spoons THM Stevia
  • 3/4 cup whipping cream

Whipped Cream Garnish:

  • 1/2 cup whipping cream
  • 1 1/2 tablespoons THM Gentle Sweet
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon xanthan gum
  • orange slice

Instructions

  1. In a food processor, pulse the crust ingredients together until crumbly. Pat into a 9 inch spring-form pan. Refrigerate crust. White Filling: Soften gelatin in cold water for 5 minutes. Heat until clear and syrupy–30-40 seconds in microwave. Cool until room temp. In mixer bowl whip cream cheese, sour cream, Gentle Sweet, and vanilla until smooth. Add cream and mix until thickened. With mixer mixing, drizzle in gelatin. Whip until well combined. Set aside. Orange Filling: *Heat water until boiling. Add jello. Stir until dissolved.* Cool. In bowl whip cream cheese, sour cream, Stevia, and orange flavoring together until smooth. Add cream. Whip until thickened. With mixer mixing, drizzle in orange jello. Mix until well combined. remove crust from fridge. Add fillings by large spoonfuls, alternating the two kinds. Swirl with a knife. Refrigerate until for 3 hours or until set. Remove pans sides. Place cheesecake on serving platter. Whipped Cream Garnish: whip cream, Gentle Sweet, xanthan gum, and vanilla until thickened. Pipe in swirls and add orange slices if desired. 16 servings.


Recipe Notes

If you cannot buy orange jello, You can substitute 1 tablespoon unflavored gelatin, 3 tablespoons THM Gentle Sweet, orange food coloring, and an additional 2-3 teaspoons orange flavoring for the pack of jello. You would need to (Soften gelatin in cold water for 5 minutes. Heat until clear and syrupy–30-40 seconds in microwave) instead of the directions between the swirls.

cheesecake collage