Category Archives: Desserts

Yellow Squash Snack Cake

Yellow Squash Snack Cake. Yellow squash makes this snack cake moist and delicious! Gluten-free, Grain-free option, Dairy-free, Sugar-free, Low-Carb, THM-S.

Yellow Squash Snack Cake - Dairy-free, Sugar-free, Gluten-free, THM-S

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Yellow Squash Snack Cake - Tastes like a yummy pound cake. Dairy-free, Gluten-free, Sugar-free, Low-carb, THM-S

 

Yellow Squash Snack Cake - Tastes like a yummy pound cake. Dairy-free, Gluten-free, Sugar-free, Low-carb, THM-S

This simple to make snack cake makes me think a lot of a pound cake, but without all the sugar. The yellow squash makes this cake nice and moist and the combination of almond flour and the THM Baking Blend gives it the perfect texture. This cake is delicious even without icing. My favorite way to serve it is plain or with a berry sauce.

While summer squash is in season, I like to freeze it in 2 cup portions so that I can easily make baked goods throughout the year using squash. Most of the time we think of using zucchini in cakes, but yellow squash works just as well, especially if you’re wanting a lighter color of cake.

It’s simple to freeze summer squash.

  • Peel or leave peeling, the choice is yours. There are more nutrients in the peeling, but if you don’t want the extra yellow or green color you can peel them first.
  • Cut out seedy centers.
  • Shred. This is easiest done in a food processor. This food processor is the one that I use.
  • Freeze in 2-cup portions in freezer bags.
  • To use, thaw on counter or place in a bowl of water for a few hours thaw. Drain excess water off before using in recipe.

Trim Healthy Mamas this snack cake is an S.

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Yellow Squash Snack Cake

Yellow Squash Snack Cake - Dairy-free, Sugar-free, Gluten-free, THM-S

Yellow squash makes this snack cake moist and delicious! Gluten-free, Grain-free option, Dairy-free, Sugar-free, Low-Carb, THM-S.

  • Author: MamaShire
  • Yield: 9 servings
  • Category: Dessert

Ingredients

Instructions

  1. Preheat oven to 350°. Grease a 9″ or 8″ square baking pan with coconut oil spray.
  2. Use a mixer to whisk eggs in a large bowl. Add in almond flour, baking blend, sweetener, baking powder, and salt. Mix thoroughly.
  3. Add in squash and mix for 2 minutes until the squash is incorporated throughout the batter.
  4. Bake for 45 minutes. Test center with a cake tester or toothpick for doneness.
  5. Can be served alone, with berry sauce, or with icing of choice.

Notes

*Homemade Sweetener – 1 cup Non-GMO Erythritol + 1 teaspoon Now Better Stevia

You might also like my Sugar-Free Strawberry Sauce.

Sugar-free Strawberry Sauce - low-carb, THM-FP, gluten-free

Yellow Squash Snack Cake - Gluten-free, Dairy-free, THM-S

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Mango Vanilla Frosty

Enjoy the taste of the tropics with this Mango Vanilla Frosty – It’s the perfect drink on hot summery day! Dairy-free, Sugar-free, Low-carb, THM E

Mango Vanilla Frosty - Dairy-free, Sugar-free

(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.)

Mango Vanilla Frosty - Dairy-free, Sugar-free

 

Mango Vanilla Frosty - Dairy-free, Sugar-free

Enjoy the taste of the tropics with this Mango Vanilla Frosty!  It’s the perfect drink to enjoy on a hot summer day!

If you aren’t used to using glucomannan, it is a healthy starch that is very low carb and adds a thickening, light creamy texture to the shake. I haven’t seen it in stores yet, but you can find it on Amazon. You can make the shake without it, but you’ll lose a little of the creamy effect and since we’re doing this dairy free we need all the creaminess we can get. I have read where xanthan gum could be used as a substitute, but I haven’t tried that personally.

The collagen is optional, using it will give you some good protein and it has so many health benefits. I use Custom Collagen I’m really happy with it and it has a good price!

This recipe can also be placed into popsicle molds for a super cold delicious treat!

Trim Healthy Mamas this frosty is an E. If you make this recipe into popsicles, it would make a popsicle an FP, since the whole recipe is just a tiny bit over the carb limit for FP. Yay!

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Mango Vanilla Frosty

Mango Vanilla Frosty - Dairy-free, Sugar-free
  • Author: MamaShire
  • Yield: 1 quart
  • Category: Drinks

Ingredients

  • 1/2 cup frozen or fresh mango
  • 2/3 cup unsweetened almond milk
  • 1 tablespoon collagen (optional)
  • 1 teaspoon vanilla
  • 1/2 teaspoon Now Better Stevia or 4 “doonks” of THM Stevia Extract
  • 2 pinches Himalayan salt or mineral salt
  • 1/2 teaspoon glucomannan
  • 3 cups ice, around 1 tray

Instructions

  1. Place mango, almond milk, collagen, vanilla, stevia, and salt in blender. Blend until smooth.
  2. With the blender on low slowly add glucomannan, blend for 20-30 seconds.
  3. Stop blender and add in the ice. Then blend until completely smooth.
  4. Serve in a 1 quart jar or smaller jars to share.
  5. Can also be placed in popsicle molds and frozen. Let frozen popsicles sit at room temperature for about 5 minutes before eating. They will be a little creamier that way.
Mango Vanilla Frosty - Dairy-free, Sugar-free

 

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White Root Beer Frosty

New twist on an old favorite – Root Beer Float turned into a White Root Beer Frosty made dairy-free and sugar-free. Featuring Zevia Root Beer with no caramel coloring! THM – FP

White Root Beer Frosty - Dairy-free, Sugar-free

(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.)

White Root Beer Frosty - Dairy-free, Sugar-free

 

White Root Beer Frosty - Dairy-free, Sugar-free

A new twist on an old favorite – Root Beer Float becomes a White Root Beer Frosty featuring Zevia Ginger Root Beer!

Recently Zevia started making their drinks clear – no caramel coloring!

Zevia sodas don’t contain sugar, use non-GMO ingredients, and contains no phosphoric acid! Yay! You can read more about Zevia’s ingredients on their website. I’ve been able to find Zevia’s at my local grocery store and they are often on sale! Zevia’s Zero Calorie Sodas are making my sugar-free life a little easier.

  • This recipe calls for collagen, it’s optional to add in, but it does add protein and makes this treat much more nutritious. My favorite brands are THM’s Integral Collagen or Custom Collagen through Amazon, since this isn’t an item that is normally at your local grocery store you would need to order it, it’s just a matter of where you like to order from.
  • The glucomannan gives this treat a creamier texture. And again I use both THM’s brand or Now brand, it just depends on where I’m ordering and sale prices.

Trim Healthy Mamas this drink is an FP.

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White Root Beer Frosty

Root Beer Frosty - Dairy-free, Sugar-free
  • Author: MamaShire
  • Yield: 1 quart
  • Category: Drinks

Ingredients

Instructions

  1. Place root beer, almond milk, collagen, stevia, and salt in blender. Blend on low, slowly add glucomannan and blend for about 30 seconds. Stop blending and add in ice cubes and then blend until completely smooth.
  2. Makes 1 quart.
  3. Can also be put in dessert cups with additional root beer for more of a traditional root beer float.
White Root Beer Frosty - Dairy-free, Sugar-free

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Dairy-Free Peach Frozen Yogurt

Dairy-Free Peach Frozen Yogurt with just a touch of vanilla and ginger. Super easy to make and so delicious. Sugar-free, Low-carb, gluten/nut free. THM-FP

Dairy-free Peach Frozen Yogurt - Sugar-Free, Low-Carb

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Dairy-free Peach Frozen Yogurt - Sugar-Free, Low-Carb

This dairy-free peach frozen yogurt brings back memories of my childhood. I remember one summer when I was little and we had a large family reunion the adults were making peach ice cream for everyone. They were using one of those crank ice cream makers and family members were taking turns cranking the machine, while everyone was anxiously awaiting. Well, I know I was anxiously awaiting. It was such a novelty to me to have homemade ice cream and for it to have peaches in it. I’m thinking it was my grandfather’s favorite flavor.

After what seemed like forever to my young mind, they started passing those bowls of creamy goodness out to everyone. I remember taking those first few bites of peachy goodness and thinking the world was a wonderful place. It’s a snapshot in my mind of a perfect summer day with family and the most delicious peach ice cream man could make.

Fast forward to today and we have the blessing of being able to make homemade ice cream and frozen yogurt in a simple to use electric ice cream maker. I love to use my ice cream maker, especially now that our family needs to eat dairy-free we can still enjoy delicious and healthy desserts like this one.

Dairy-free Peach Frozen Yogurt - Sugar-Free, Low-Carb

 

This dairy-free peach frozen yogurt is so simple and easy to make, just blend the ingredients and put it all in the ice cream maker and let it do it’s magic. I’ve added in the flavors of vanilla and just a bit of ginger to make the peach flavor really shine.

Trim Healthy Mamas 1/4 of this recipe is an FP. If you have more than 1/4 of this recipe it will push it into an E category.

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Peach Frozen Yogurt

Peach Frozen Yogurt
  • Author: MamaShire
  • Yield: 4
  • Category: Dessert

Ingredients

  • 2 cups frozen peaches, a 10 oz bag is the perfect size.
  • 1 16 oz container Unsweetened Coconut Milk Yogurt
  • 2 tablespoons THM Sweet Blend or *homemade sweetener
  • 2 teaspoons vegetable glycerine, optional
  • 1 teaspoon vanilla
  • 1/4 teaspoon ginger, optional

Instructions

  1. Place coconut yogurt in blender first, then add the remaining ingredients. Blend until smooth.
  2. Add mixture to ice cream maker, following manufacturer’s instructions.
  3. Enjoy!

Notes

The ginger is optional, but it really does enhance the peach flavor.
The vegetable glycerine is optional too, but I think you’ll find that it does make the texture creamier.
If you freeze any left-overs, remove from the freezer 10-20 minutes before serving to allow it to soften up a bit.
*homemade sweetener – 1 cup erythritol + 1 teaspoon Now Better Stevia

Nutrition Facts per serving: Calories 92  Fat: 4 g  Net Carbs: 10 g  Protein: 1 g

Dairy-Free Peach Frozen Yogurt

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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: MamaShire
  • 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

Delightful Gluten-Free Lemon Cake. Perfect for birthdays and holidays! But any day will work! Sugar-free, Dairy-free, Keto, Low-carb, THM-S

Gluten-Free Lemon Cake - Keto, Dairy-Free, Trim Healthy Mama, Grain-Free

 

This delightful cake is full of healthy ingredients! It goes perfectly with the Keto, Low-Carb, and Trim Healthy Mama lifestyle.

Gluten-Free Lemon Cake - Keto, Low-carb, THM_S

(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!  I appreciate it so much! See my disclosure policy here.)

Gluten-Free Lemon Cake - Keto, Low-carb, THM-S

 

Gluten-Free Lemon Cake - Keto, Low-carb, THM-S

The first time I made this cake it was deep in the middle of winter and it was so delightful to taste a burst of lemon in this cake! It brought some sunshine right into the kitchen!

Gluten-Free Lemon Cake - Keto, Low-carb, THM-S

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

Delightful Gluten-Free Lemon Cake. Perfect for birthdays and holidays! But any day will work! Sugar-free, Dairy-free, Keto, Low-carb, THM-S

  • Author: MamaShire
  • Category: Dessert

Ingredients

Cake Ingredients

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, erythritol, stevia, 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.

You might also enjoy:

Copycat Orange Julius - Dairy-Free Sugar-Free Shakes, Frosties, and Smoothies

Chocolate Lava Cake with a spoon dipping out the ooey-gooey center.

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

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Almond Butter Cookies – Gluten-Free

Super easy to make Almond Butter Cookies – Gluten Free, Sugar Free. Yummy, quick treat.

Trim Healthy Mama – S

Almond Butter Cookies - Gluten 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.)

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.

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Almond Butter Cookies – Gluten Free, Sugar Free

Almond Butter Cookies - Gluten Free, Sugar Free - MamaShire.com
  • Author: MamaShire
  • Category: 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 2/3 cup of xylitol.

Almond Butter Cookies - Gluten-free, Dairy-free, Sugar-free

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Eggnog Cupcakes – Gluten Free, Dairy Free, Sugar Free

Enjoy the holiday flavor of eggnog in these delicious Eggnog Cupcakes! Gluten-free, Dairy-free, Sugar-free,
Low-carb, THM-S

Eggnog Cupcakes - Gluten free, 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!  I appreciate it so much! See my disclosure policy here.)

Eggnog Cupcakes - Gluten free, Dairy free, Sugar free

Do you love the taste of eggnog like I do? These cupcakes have all the yummy flavors of eggnog and are a healthy choice in the middle of all the holiday treats that surround us!

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.
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Eggnog Cupcakes – Gluten Free, Dairy Free, Sugar Free

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

Enjoy the holiday flavor of eggnog in these delicious Eggnog Cupcakes! Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S

  • Author: MamaShire
  • Category: Dessert

Ingredients

Cupcake Ingredients

  • 3/4 cup coconut oil, melted
  • 2/3 cup homemade sweetener*
  • 1/2 cup coconut milk or other dairy-free milk
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 1 1/2 cups blanched almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon nutmeg
  • 2 teaspoon aluminum-free baking powder
  • 1/2 teaspoon Himalayan salt

Frosting

  • 1 cup palm shortening
  • 1/3 cup coconut milk
  • 1/3 cup + 1 tablespoon powdered homemade sweetener*
  • 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 non-GMO erythritol+ 1 teaspoon Now Better Stevia mixed together. To powder the sweetener blend it for a few seconds in a blender or coffee grinder. It’s best to use powdered sweetener in the frosting.

You might also enjoy my Dairy-Free Eggnog!

Dairy-free Eggnog, sugar-free, gluten-free, low-carb, THM-S #dairyfree #eggnog #trimhealthymama

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Peppermint Whoopie Pies

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

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!  I appreciate it so much! See my disclosure policy here.)

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.
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Peppermint Whoopie Pies

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

  • Author: MamaShire
  • Yield: 12 whoopie pies
  • Category: Dessert

Ingredients

Whoopie Pies

  • 1/2 cup blanched almond flour
  • 1/2 cup coconut flour
  • 1/2 cup cocoa powder
  • 1/2 cup homemade sweetener* or sweetener of choice
  • 1 teaspoon aluminum-free baking powder or homemade baking powder
  • 1/2 teaspoon sea salt
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1/3 cup + 1 tablespoon coconut oil, melted

Cream Filling

  • 1 cup palm shortening
  • 1/3 cup almond milk
  • 1/3 cup + 1 tablespoon powdered homemade sweetener*
  • 4 teaspoons coconut flour
  • 1 1/2 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 Now Better Stevia. To powder the sweetener blend in a blender or coffee grinder. It’s best to use powdered sweetener in the frosting.

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)

Delicious sugar-free Pumpkin Pie perfect for holidays or whenever you like! This pumpkin pie is dairy-free, too! THM-S, Gluten-free, low-carb.

Pumpkin Pie - Gluten-Free, Dairy-Free, THM, and Sugar-Free. Delicious low-carb pumpkin pie for Thanksgiving. On plan with Trim Healthy Mama. #pumpkinpie #dairyfreepumpkinpie #thm #trimhealthymama -

(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!  I appreciate it so much! See my disclosure policy here.)

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.

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.

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

Pumpkin Pie - Gluten, Dairy and Sugar-Free - MamaShire
  • Author: MamaShire
  • Yield: 12 servings
  • Category: Dessert

Ingredients

  • 1 15 oz. can pure pumpkin
  • 1 cup cashew milk*
  • 1/2 cup homemade sweetener**
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 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.

Pumpkin Pie - Sugar-free, Gluten-free, Dairy-free, Low-Carb, THM-S

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