Category Archives: Desserts

Carrot Cake – Gluten Free, Dairy Free

Gluten-Free Dairy-Free Carrot Cake-MamaShire.com

Carrot Cake – Gluten, Dairy and Sugar Free

This carrot cake is so delicious and moist your family and friends will be surprised that it’s gluten free! It’s the perfect cake or cupcakes for your Easter celebration or anytime. It’s one of our favorites!

Vanilla Frosting - MamaShire

I use this Dairy-Free Vanilla Frosting on my carrot cake. If you don’t have to be dairy-free than use your favorite cream cheese frosting.

I use a food processor to make quick work of this cake. One of my most used kitchen appliances is my Cuisinart Food Processor. I’ve had several less expensive models over the years that couldn’t keep up, but this one is built to last and work hard and I work it hard. It’s on my list of must haves in the kitchen.
I’m sharing a different version of this recipe on Raising Homemakers using coconut sugar and maple syrup.

Trim Healthy Mamas this cake is a crossover!

Carrot Cake - Gluten, Dairy, and Sugar Free
 
Author:
Recipe type: Dessert
Serves: 12 servings
Ingredients
  • 3 cups of finely shredded carrots, about 9-10 medium carrots
  • ½ cup of pecans, chopped fine
  • 5 large eggs
  • 3 cups blanched almond flour
  • 1 cup homemade sweetener* or Trim Healthy Mama Gentle Sweet
  • 1½ teaspoons aluminum-free baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon nutmeg
Instructions
  1. Preheat oven to 350°.
  2. Prepare pans: for two 9" or 8" round cake pans, line with parchment paper, for 9 x13 cake pan or cupcake pans spray with coconut spray
  3. Using a food processor or electric mixer blend the eggs.
  4. Add in almond flour, sweetener, baking powder, cinnamon, ginger, and nutmeg. Mix well.
  5. Add in carrots and pecans mix until well combined.
  6. Pour into prepared pans.
  7. Bake "cake pans" around 25-30 minutes. Bake "cupcakes" 20-25 minutes. Check center with toothpick or cake tester for doneness.
  8. Let cool completely before adding frosting.
Notes
*Homemade sweetener - 1 cup of erythritol+ 1 teaspoon of Now Brand Stevia

This post contains affiliate links. See my disclosure policy here.

Frosted Lemonade – Dairy Free, Sugar Free

Creamy and refreshing dairy-free, sugar-free mock Chick-Fil-A Frosted Lemonade. Makes 1-quart serving or smaller servings to share. Trim Healthy Mamas (FP)

Frosted Lemonade-Dairy-Free-Sugar-Free-Mamashire.com

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  See my disclosure policy here.)

Frosted Lemonade-Dairy-Free-Sugar-Free-Mamashire.com

Recently our family stopped at a Chick-Fil-A and we were given a free Frosted Lemonade because they had accidentally made an extra one. Funny thing was we couldn’t eat it because of –you guessed it– the dairy. So, when I came across a copycat recipe on Pinterest, I decided to make one that’s dairy and sugar-free.

I have no idea how close it is to the original, but I think it’s yummy, creamy and refreshing! I love using metal straws with my drinks – it makes the drinks feel extra special!

Trim Healthy Mamas this drink is an FP.

Frosted Lemonade
 
Author:
Recipe type: Drinks
Serves: 1 quart
Ingredients
Instructions
  1. Put lemon juice, almond milk, collagen, stevia, salt, and vanilla in blender. Turn on low for just a few seconds to mix. While blender is on low, slowly add in glucomannan. Blend on low for 30 seconds and turn off. Add in ice cubes and blend on high until ice cubes have been completely blended.

See my Drink Recipe Index for more frosty drinks and different flavors!

Frosted Lemonade | dairy-free, sugar-free, low-carb. Healthy and delicious mock Chick-fil-a Frosted Lemonade. Trim Healthy Mamas (FP)

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Gluten-Free Lemon Cake with Lemon Frosting

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Gluten-Free Lemon Cake - MamaShire.com

 

Gluten-Free Lemon Cake - MamaShire.com

 

Gluten-Free Lemon Cake - MamaShire.com

 

Gluten-Free Lemon Cake - MamaShire.com

I think this delicious Gluten-Free Lemon Cake is a perfect cake for January or anytime of year! With the refreshing taste of lemons, it reminds me of spring and summertime. It brings a little sunshine to this cold and blustery month. And it’s gluten free, dairy free, sugar-free, has good fats and very little carbs.

Tips and tricks for making Gluten-Free Lemon Cake:

  • I used 9″ round cake pans for this cake. If you want the cake to be a little taller you may want to use 8″ pans.
  • You could easily switch this recipe to cupcakes and bake them around 20-25 minutes.
  • If you do not need it to be dairy free, use your favorite frosting recipe and add in the lemon extract.
  • The frosting calls for your sweetener to be powdered. You can easily do this by putting your sweetener in a blender or coffee grinder and blend until powdered.
  • The palm shortening that I use is Spectrum Organic Shortening. You may be able to find it cheaper at your local grocery store.

Trim Health Mamas this is an S.

Gluten-Free Lemon Cake with Lemon Frosting
 
Author:
Recipe type: Dessert
Ingredients
Cake Ingredients
  • ¾ cup coconut oil, melted
  • ⅔ cup homemade sweetener* or xylitol
  • ½ cup almond, cashew, or coconut milk
  • 4 eggs
  • 2 teaspoons lemon extract
  • 1½ cup blanched almond flour
  • ½ cup coconut flour
  • 2 teaspoon baking powder
  • ¼ teaspoon sea salt
Lemon Frosting Ingredients:
  • 1 cup palm shortening
  • ⅓ cup coconut milk
  • ⅓ cup + 1 tablespoon powdered homemade sweetener* or powdered xylitol
  • 4 teaspoons coconut flour
  • Pinch of sea salt
  • 2 teaspoons lemon extract
  • 2 tablespoons coconut oil, melted
Instructions
Cake:
  1. Preheat oven to 350°. Line two 8" or 9" round cake pans with parchment paper or spray a 9" x 13" cake pan with coconut cooking spray.
  2. In a large bowl, mix together melted coconut oil, sweetener, almond milk, eggs, and lemon extract.
  3. In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt.
  4. Add the flour mixture to the egg mixture and beat until smooth.
  5. Divide batter evenly between round cake pans and smooth out with a spatula. Batter will be thick.
  6. Bake until golden and a toothpick inserted in the center comes out clean, about 25-30 minutes. Place the cake pans on a wire rack to cool. Cool completely before adding frosting.
Frosting Instructions:
  1. Put all ingredients, except coconut oil, in medium size bowl and beat until smooth.
  2. Add in the coconut oil and mix until well blended.
  3. Fill and frost round cake layers.
Notes
*homemade sweetener = 1 cup erythritol + 1 teaspoon Now Brand Stevia Extract

See my Recipe Index for more Gluten Free, Dairy Free, Sugar Free, & THM recipes.

Gluten-Free Lemon Cake - Dairy-free, sugar-free

Almond Butter Cookies – Gluten-Free

Almond Butter Cookies - Gluten Free, Sugar Free - MamaShire.com

 

Almond Butter Cookies - Gluten Free, Sugar Free - MamaShire.com

 

Almond Butter Cookies - Gluten Free, Sugar Free - MamaShire.com

Everyone in my family loves cookies, so having some quick and easy cookie recipes on hand that are on plan with Trim Healthy Mama is exactly what this mama needs. These grain-free almond butter cookies are easy to make and taste so good.

There is a recipe for peanut butter cookies like this that has been around for years, so a quick easy swap to almond butter and a THM on-plan sweetener makes these peanut free and sugar free. If peanuts are not a problem for anyone in your family go ahead and use unsweetened peanut butter in place of the almond butter.

My favorite almond butter is from Costco. It has no other ingredients except roasted almonds. We don’t live very close to a Costco, so when we do go we usually stock up on favorites like this. We also like this almond butter on our toasted gluten-free bread.

Trim Healthy Mamas this recipe is an S.

Almond Butter Cookies - Gluten Free, Sugar Free
 
Author:
Recipe type: Dessert
Ingredients
Instructions
  1. Preheat oven to 350°. Line a large cookie sheet with parchment paper.
  2. Mix ingredients in a medium-sized bowl. Scoop out with a spoon or a cookie scoop and place 2 inches apart on cookie sheet. Flatten cookies with a fork.
  3. Bake for 12-15 minutes.
Notes
If you prefer, you can replace the erythritol and stevia with ⅔ cup of xylitol.

This post contains affiliate links. See my disclosure policy here.
Almond Butter Cookies - Gluten-free, Dairy-free, Sugar-free

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Eggnog Cupcakes – Gluten Free, Dairy Free, Sugar Free

Eggnog Cupcakes - Gluten free, Dairy free, Sugar free - MamaShire.com

 

Eggnog Cupcakes - Gluten free, Dairy free, Sugar free

This time of year is so wonderful. It’s so fun with all the decorations, lights, and music. I even like all the corny Christmas movies. Reading the Bible, singing Christmas carols, sharing gifts-it’s a time to be joyful and to share His love with others.

Another fun part about Christmas is all the yummy food and drinks. One of my favorite drinks during the Christmas season is eggnog. I posted my Dairy-Free Eggnog last week and now we can have that wonderful flavor in a cupcake!

Tips & Tricks for making Eggnog Cupcakes:

  • If you don’t normally eat dairy free, use your favorite frosting recipe and add in a teaspoon of rum extract.
  • After I added the frosting, I gave my cupcakes a very light sprinkling of nutmeg. Totally optional, but it did make them extra cute and festive.
  • Use a blender or coffee grinder to powder the sweetener.
  • The palm shortening that I use is Spectrum or Tropical Traditions. You might be able to find the Spectrum brand of palm shortening at your local grocery store or through Azure Standard for a cheaper price.
  • Trim Healthy Mamas this is an S.
Eggnog Cupcakes - Gluten Free, Dairy Free, Sugar Free
 
Author:
Recipe type: Dessert
Ingredients
Cupcake Ingredients
  • ¾ cup coconut oil, melted
  • ⅔ cup homemade sweetener*, or xylitol
  • ½ cup coconut milk or other dairy-free milk
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 1½ cups blanched almond flour
  • ½ cup coconut flour
  • 1 teaspoon nutmeg
  • 2 teaspoon aluminum-free baking powder
  • ½ teaspoon Himalayan salt
Frosting
  • 1 cup palm shortening
  • ⅓ cup coconut milk
  • ⅓ cup + 1 tablespoon powdered homemade sweetener* or xylitol
  • 4 teaspoons coconut flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • pinch of Himalayan salt
  • 2 tablespoons coconut oil, melted
Instructions
Cupcake Instructions:
  1. Preheat oven to 350°. Prepare muffin pan with paper liners. Lightly spray paper liners with coconut oil spray.
  2. In a large bowl, whisk together the melted coconut oil, sweetener, coconut milk, eggs, vanilla, and rum extract.
  3. In a medium sized bowl mix the almond flour, coconut flour, nutmeg, baking powder, and sea salt.
  4. Add dry mix to the egg mixture and mix well.
  5. Fill the cupcake liners three-fourths full.
  6. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool in pan for 5-10 minutes and then remove from pan and cool on a wire rack.
Frosting Instructions:
  1. Put all ingredients, except coconut oil, in medium size bowl and beat until smooth. Add in the coconut oil and mix until well blended.
  2. Spread frosting on completely cooled cupcakes. Optional - sprinkle lightly with ground nutmeg.
  3. If needed you can store the cupcakes in the refrigerator to stiffen up the frosting a little.
Notes
Homemade sweetener - 1 cup erythritol+ 1 teaspoon stevia mixed together.
This post contains affiliate links. See my disclosure policy here.

 

Peppermint Whoopie Pies

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Easy to make Peppermint Whoopie Pies, makes me think of Thin Mints and candy canes. Gluten-Free, Dairy-Free, Sugar-Free, Low-carb, THM-S

 

Peppermint Whoopie Pies - Gluten Free, Dairy Free, Sugar Free - MamaShire.com

 

Peppermint Whoopie Pies - Gluten Free, Dairy Free, Sugar Free - MamaShire.com

 

Peppermint Whoopie Pies - Gluten Free, Dairy Free, Sugar Free - MamaShire.com

Peppermint Whoopie Pies that are perfect for Christmas time.

These are so yummy, they make me think of Thin Mints and candy canes, except these, are light and fluffy. My husband normally doesn’t like whoopie pies, but when he tried these he called out, “husband approved!”. Yay!

Tips for making Peppermint Whoopie Pies:

  • After filling the cookies with the cream filling, place in the refrigerator to firm up the cream. Or just go ahead and eat them, it’s okay.
  • You can make these ahead of time with the filling and freeze them on a cookie sheet until frozen and then place in a freezer bag. To thaw, just sit the whoopie pies out on the counter on a platter for an hour or two before serving.
  • I usually use Spectrum Palm Organic Shortening. You may be able to find it at your local grocery store for less than online. I also use palm shortening from Tropical Traditions. You can buy a gallon size container when they have their free shipping and it will last you a good long time. Tropical Traditions usually has free shipping around the third Monday of each month.
  • If you have a Costco nearby, look for blanched almond flour. They usually have a 3lb bag that is a good price. Another good price is the 25 lb. bag of blanched almond flour from Honeyville when they have a 20% off coupon. You can sign up for email updates to keep up on their sales. If you buy the 25lb bag store your extra almond flour in gallon-sized freezer bags in your freezer.
  • Trim Healthy Mamas, these Peppermint Whoopie Pies are an S. (Heavy S) So, if you are in weight loss mode these could be an occasional treat.

Peppermint Whoopie Pies
 
Author:
Recipe type: Dessert
Serves: 12 whoopie pies
Ingredients
Whoopie Pies
  • ½ cup blanched almond flour
  • ½ cup coconut flour
  • ½ cup cocoa powder
  • ½ cup homemade sweetener* or sweetener of choice
  • 1 teaspoon aluminum-free baking powder or homemade baking powder
  • ½ teaspoon sea salt
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • ⅓ cup + 1 tablespoon coconut oil, melted
Cream Filling
  • 1 cup palm shortening
  • ⅓ cup almond milk
  • ⅓ cup + 1 tablespoon powdered homemade sweetener*
  • 4 teaspoons coconut flour
  • 1½ teaspoons peppermint extract
  • pinch of sea salt
  • 2 tablespoons coconut oil, melted
Instructions
  1. Preheat oven to 350°. Line two large cookie sheets with parchment paper.
To Make Whoopie Pie cookies:
  1. Using a whisk, mix the dry ingredients together in a large bowl.
  2. In a medium bowl, whisk the eggs and extracts.
  3. Add the egg mixture and the coconut oil to the dry ingredients. Mix together with a whisk or hand mixer.
  4. Using a medium cookie scoop, scoop out dough and place on parchment-lined cookie sheets about 2-3" apart. There should be about 24 cookies.
  5. Bake for 12-15 minutes. Place cookies on a wire rack and completely cool.
To make cream filling:
  1. Put all ingredients, except coconut oil, in medium size bowl and beat until smooth. Add in the coconut oil and mix until well blended.
  2. Spread cream filling on one half of cookies. Place another cookie on top of the icing making a sandwich cookie.
Notes
*homemade sweetener - 1 cup Non-GMO erythritol + 1 teaspoon stevia.

This recipe was inspired from a recipe in Paleo Indulgences.

See my Recipe Index for more THM, Dairy-Free, Gluten-Free, and Sugar-Free recipes.

Peppermint Whoopie Pies

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Pumpkin Pie (Gluten, Dairy, and Sugar-Free)

Pumpkin Pie - Gluten, Dairy and Sugar-Free - MamaShire

 

Pumpkin Pie - Gluten, Dairy and Sugar-Free - MamaShire

 

Pumpkin Pie - Gluten, Dairy and Sugar-Free - MamaShire

Pumpkin pie has always been one of my favorite pies, especially cold right out of the fridge. After we changed our diet I could no longer rely on my favorite recipe on the back of the Libby’s Pumpkin can. So, I have been on a quest to make a good pumpkin pie that is gluten, dairy, and sugar-free. I think this recipe finally hits the spot.

Some tips for making this pie:

  • Libby’s brand of pure pumpkin is my favorite. It has the best color and consistency.
  • Cashew milk has a nice creamy texture and doesn’t compete with the pumpkin flavor like coconut milk can.
  • I used 1/2 cup of my homemade sweetener in this recipe and it is mildly sweet. If you like a really sweet pie you can add a bit more sweetener to it, try 1/8 cup to 1/4 cup more. Again you don’t want the sweetener to dominate the pumpkin flavor.
  • I recommend using a pie crust from the Trim Healthy Mama Cookbook or this pie crust from Elana’s Pantry.

Trim Healthy Mamas, this pie is an S. Make sure to use a pie crust that is also an S.

Pumpkin Pie (Gluten, Dairy, and Sugar-Free)
 
Author:
Recipe type: Dessert
Serves: 12 servings
Ingredients
  • 1 15 oz. can pure pumpkin
  • 1 cup cashew milk*
  • ½ cup homemade sweetener**
  • 2 eggs
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • ½ teaspoon sea salt
1 gluten-free pie crust
Instructions
  1. Preheat oven to 425°. Prepare pie crust.
  2. In a large bowl mix all pie filling ingredients together.
  3. Pour into prepared pie crust.
  4. Bake at 425° for 15 minutes. Then reduce oven temperature to 350° and bake for 45-50 minutes or until a knife inserted near the center of pie comes out clean.
  5. Cool on rack for a couple of hours before serving.
  6. Refrigerate leftovers.
Notes
*You can also use almond milk or coconut milk. I think the cashew milk gives it the creamiest texture and doesn't overpower the pumpkin taste.
**homemade sweetener - 1 cup erythritol + 1 teaspoon stevia mixed together.
This post contains affiliate links. See my disclosure policy here.

Peanut Butter Treat (Low Fat)

Peanut Butter Treat - Sugar-free, Low-carb, Low-fat

Peanut Butter Treat Low Fat - MamaShire.com

You know that moment when you just want a little something yummy and sweet, but not too sweet, this peanut butter treat will fit the bill. It’s a single serve size that is quick to make with low-fat peanut flour, water, erythritol, and stevia. No gluten, no dairy, no eggs, no sugar – just yum.

Peanut Butter Treat Low Fat - MamaShire.com

Stir the ingredients together and you’re all set.

Peanut Butter Treat Low Fat - MamaShire.com

You can make it however thick you would like by how much water you add to the mix. Start with a tablespoon of water and then slowly add more as you need it.

Peanut Butter Treat Low Fat - MamaShire.com

Enjoy this by itself or use it for a delicious low-fat dip for apples or bananas. You could also dip cookies in it or drizzle it over a THM on-plan ice cream. Hmm, think of the possibilities.

Trim Healthy Mamas this Peanut Butter Treat is an FP.

Peanut Butter Treat (Low Fat)
 
Prep time
Total time
 
A single serve yummy treat. Enjoy it by itself for an FP treat or use it as a dip.
Author:
Recipe type: Dessert
Serves: 1 single serve
Ingredients
Instructions
  1. Stir peanut flour, 1 tablespoon water, and sweetener in a small bowl. Slowly add in another tablespoon of water till you get your desired thickness.
  2. Enjoy on its own or as a dip.
Notes
*homemade sweetener - 1 cup erythritol + 1 teaspoon stevia mixed together.
This post may contain affiliate links. See my disclosure policy here.

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Pumpkin Oatmeal Chocolate Chunk Cookies

Pumpkin Oatmeal Chocolate Chunk Cookies - Gluten-Free - MamaShire.com

These pumpkin oatmeal chocolate chunk cookies are delightful little treats with a crunchy outside and a chewy inside. They make me think of a cross between an oatmeal cookie and those pumpkin treats that you can buy that have the little faces on them, but a healthier version with the added bonus of being gluten-free, dairy-free, sugar-free, and egg-free.

Pumpkin Oatmeal Chocolate Chunk Cookies - Gluten-Free - MamaShire.com

My daughter and I both thought these would be yummy for an afternoon snack with coffee or tea or to serve them alongside of a lean protein for a flavorful breakfast.

Pumpkin Oatmeal Chocolate Chunk Cookies - Gluten-Free - MamaShire.com

I like to keep some Lindt 85% Cocoa Chocolate bar already chopped and stored in a jar so I can quickly add it to recipes like these cookies.

Pumpkin Oatmeal Chocolate Chunk Cookies - Gluten-Free - MamaShire.com

For Trim Healthy Mamas these cookies are a Crossover. If you don’t have a sprouted gluten-free baking blend than you should be able to substitute with the THM Baking Blend. I haven’t tried it so may need to tweak the liquid ingredients, as I think the THM Baking Blend is a thirstier flour. You can use this sweetener chart to make adjustments if using a different type of sweetener.

Pumpkin Oatmeal Chocolate Chunk Cookies
 
Author:
Recipe type: Dessert
Serves: 24-30 cookies
Ingredients
Instructions
  1. Preheat oven to 350°. Line baking sheet with parchment paper.
  2. Stir together the flour blend, oats, sweetener, cinnamon, baking soda, sea salt in a medium bowl.
  3. Whisk the pumpkin, applesauce, flaxmeal, and vanilla in a small mixing bowl.
  4. Add the pumpkin mixture to the dry mix and combine.
  5. Stir in the chopped chocolate.
  6. Drop by rounded tablespoons onto lined baking sheet. Press down on tops of cookie to flatten.
  7. Bake for 15 minutes.
  8. Remove to wire rack to cool.
Notes
* You can use sprouted oats or non-sprouted, just be sure they are gluten-free.
** Homemade Sweetener- Mix 1 cup of erythritol and 1 teaspoon stevia

This post may contain affiliate links. See my disclosure policy here.

Raspberry Ice Cream Dairy & Sugar-Free

Raspberry Ice Cream - Dairy Free- Sugar Free - MamaShire

Several years ago, we had a sweet friend who gave us several raspberry bush starts from her garden. It was such a sweet gesture and one that has kept our family in raspberries ever since. And since raspberries are prolific we have been able to share starts from our berry patch with several of our friends.

The silly thing about getting those raspberry starts was my own selfishness. I liked black raspberries and these were red raspberries. What in the world would I do with red raspberries. Well, a year later I started on Trim Healthy Mama and found out that berries were a perfect on plan fruit, especially raspberries. So I started looking at that rapidly growing berry patch a little differently. Now, those red raspberry bushes and I are on the best of terms. And I’m thankful that the Lord knew what I needed or wanted before I did. That’s pretty much how it works.

To make this “ice cream” I use a simple to use ice cream maker. It doesn’t take long at all to make a perfect batch of ice cream, usually less than 20 minutes. Quicker than it would take for me to go buy some ice cream and this way I can control the ingredients. Yay!

I use Now Brand Better Stevia to sweeten it, this is simply what we are used to using so feel free to swap for your sweetener of choice. I usually buy the one pound container of stevia and it lasts us several months and there are three or four of us dipping into it on a daily basis. This brand of stevia is also sold in smaller sizes, 4 oz. and a 1 oz. There is an easy sweetener conversion chart at Trim Healthy Mama to help you figure out the amounts if you choose to use another sweetener.

This ice cream can also be placed in serving size containers and stored in the freezer, so it can be pulled out for a frozen treat whenever you “need” one. It does freeze solid so it will need to sit out for a few minutes before you can eat it.

For Trim Healthy Mamas this would be an FP treat.

Raspberry Ice Cream (Dairy & Sugar-Free)
 
Author:
Recipe type: dessert
Serves: 4 servings
Ingredients
  • 2 cups raspberries, fresh or frozen
  • 2 cups unsweetened almond milk
  • ½ teaspoon Now Better Stevia
Instructions
  1. Blend raspberries, almond milk, and stevia in blender until extremely smooth. Pour into ice cream maker and follow manufacturer's instructions.
  2. Serve immediately or freeze in serving size containers for a quick frozen treat later.

See my Recipe Index for more THM, Dairy Free, Gluten Free, & Sugar Free recipes.

This post may contain affiliate links. See my disclosure policy here.

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