Category Archives: Trim Healthy Mama S

Strawberry Muffins (Gluten Free and Dairy Free)

Deliciously moist strawberry muffins make for a great breakfast, brunch, or quick snack. Gluten-free, Dairy-free, Sugar-free, THM-S, Keto

Strawberry Muffins Gluten-Free, Dairy-Free, Sugar-Free

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Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S

I think one of my favorite things to bake has to be muffins. Muffins are so easy to make and just plain fun to eat. And I love their look and texture. They great for breakfast or a quick snack. These would look really pretty with a special brunch as well.

Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S

These muffins have one cup of chopped strawberries and it makes for a very moist muffin if you prefer a drier muffin you can lower the amount of strawberries to 3/4 cup.

Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S

 

Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S

To sweeten these muffins you can use the Trim Healthy Mama Super Sweet Blend or my homemade version of that which is a mixture of 1 cup of Now Foods non-GMO Erythritol and 1 teaspoon of Now Foods Better Stevia. Our family likes this brand of stevia the best of all the ones that we have tried. I usually buy the 1 lb. container and it lasts for several months.

Trim Healthy Mamas these Strawberry Muffins are an S.

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Strawberry Muffins

Strawberry Muffins Gluten-Free, Dairy-Free, Sugar-Free
  • Author:
  • Category: Breakfast

Ingredients

  • 2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 cup THM Super Sweet Blend or *homemade sweetener
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon Himalayan salt
  • 6 eggs
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup strawberries, fresh or frozen, chopped

Instructions

  1. Preheat oven to 375°. Grease a 12 cup muffin pan with cooking spray or line with paper cups.
  2. Using a whisk combine the almond flour, coconut flour, sweetener, baking powder and salt in a medium mixing bowl. In a large mixing bowl, whisk the eggs, coconut oil, and vanilla extract. Blend the flour mixture into the egg mixture and mix thoroughly. Gently add in the strawberries.
  3. Fill muffin cups ¾ full.
  4. Bake muffins for 18-20 minutes, or until a toothpick stuck in the muffins comes out clean. Let muffins cool in pan for 5 minutes and then remove to a wire rack. Serve warm or room temperature.

Notes

*homemade sweetener – 1 cup Now Foods non-GMO erythritol + 1 teaspoon Now Foods Better Stevia

Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S

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Strawberry Shortcake

Strawberry Shortcake Grain-Free, Dairy-Free, Sugar-Free

 

Strawberry Shortcake Grain-free, Dairy-free, Sugar-free

 

Strawberry Shortcake Grain-Free Dairy-Free Sugar-Free

Now that strawberries are in season, this is the perfect dessert to serve your family and friends. This yummy Strawberry Shortcake is grain-free, dairy-free, low-carb, and sugar-free.

  • This vanilla cake makes the perfect base for a strawberry shortcake and can stand on its own, too.
  • Use my dairy-free vanilla frosting to frost the layers in this yummy cake.
  • Serve extra sweetened strawberries along with your shortcake. You can also put strawberry slices between the layers if you like.

Trim Healthy Mamas this cake is an S.

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Strawberry Shortcake

Strawberry Shortcake Grain-Free, Dairy-Free, Sugar-Free

A delicious, healthy treat that is grain-free, dairy-free, and sugar-free.

  • Author:
  • Yield: 12 servings
  • Category: Dessert

Ingredients

  • 3/4 cup coconut oil, melted
  • 2/3 cup THM Super Sweet Blend or homemade sweetener*
  • 1/2 cup coconut milk
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1 1/2 cups blanched almond flour
  • 1/2 cups coconut flour
  • 2 teaspoon grain-free baking powder** or aluminum-free baking powder
  • 1/4 teaspoon Himalayan salt
  • 2 cups of strawberries, sliced
  • Pinch of stevia extract

Instructions

  1. Preheat oven to 350°. Line two 8″ or 9″ round cake pans with parchment paper.
  2. In a large bowl, mix coconut oil, sweetener, coconut milk, eggs, vanilla, and almond extract until well combined.
  3. In a medium bowl, mix whisk together the almond flour, coconut flour, baking powder, and salt.
  4. Add the flour mix to the egg mixture and mix until completely combined.
  5. Divide the batter between the cake pans. The batter is a little on the thick side, so spread it out evenly with a spatula.
  6. Bake for 25-30 minutes until golden brown and cake tester or toothpick inserted in the center comes out clean.
  7. Set cakes out on a wire rack to cool completely.
  8. Set cooled cake on a cake platter and top with frosting. Place the second cake on top of the frosting and add a layer of frosting on top. Place sliced strawberries decoratively on top of frosting.
  9. Serve with extra strawberries, lightly sweetened with just a couple pinches of stevia extract.

Notes

Use my Dairy-Free Vanilla Frosting to frost the shortcake.
*homemade sweetener – 1 cup erythritol + 1 teaspoon Now Better Stevia
**grain-free baking powder – 1 teaspoon baking soda + 2 teaspoons cream of tartar

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

Carrot Cake – Gluten Free, Dairy Free

Deliciously moist Carrot Cake or Cupcakes. This recipe is a family favorite! Gluten-free, Dairy-free, Sugar-free Trim Healthy Mama- Crossover

Gluten-Free Dairy-Free Carrot Cake-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.)

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!

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Carrot Cake – Gluten, Dairy, and Sugar Free

Gluten-Free Dairy-Free Carrot Cake-MamaShire.com
  • Author:
  • Yield: 12 servings
  • Category: Dessert

Ingredients

  • 3 cups of finely shredded carrots, about 9-10 medium carrots
  • 1/2 cup of pecans, chopped fine
  • 5 large eggs
  • 3 cups blanched almond flour
  • 1 cup homemade sweetener* or Trim Healthy Mama Gentle Sweet
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/4 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

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Gluten-Free Lemon Cake with Lemon Frosting

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

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.

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Gluten-Free Lemon Cake with Lemon Frosting

Gluten-Free Lemon Cake - MamaShire.com
  • Author:
  • Category: Dessert

Ingredients

Cake Ingredients

  • 3/4 cup coconut oil, melted
  • 2/3 cup homemade sweetener* or xylitol
  • 1/2 cup almond, cashew, or coconut milk
  • 4 eggs
  • 2 teaspoons lemon extract
  • 1 1/2 cup blanched almond flour
  • 1/2 cup coconut flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon sea salt

Lemon Frosting Ingredients:

  • 1 cup palm shortening
  • 1/3 cup coconut milk
  • 1/3 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

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