Category Archives: Gluten-Free

Air-Fried Asparagus

Quick and easy Air-Fried Asparagus. Just a few minutes and you can have a tasty side of asparagus with little effort and easy cleanup. Low-carb, THM-FP

Air-Fried Asparagus - Quick and easy asparagus! THM-FP and as always Gluten-free and Dairy-free!

(Some links in this post may be my affiliate links which means I earn a percentage, at no extra cost to you, when you purchase. See my disclosure policy here.)

Air Fried Asparagus - Low Carb, THM-FP

These tasty asparagus spears are so simple to make. I’ve made these in the oven before, but using the Air Fryer makes it even quicker and easier. There is no need to preheat the oven, it doesn’t heat up the kitchen like an oven does, and one of my favorite reasons to use the air fryer is the ease of clean-up. The inside basket and base basket are light weight and a breeze to clean.

Air Fried Asparagus - Low Carb, THM-FP

Lightly spritz the asparagus with avocado oil or olive oil using an oil spritzer like this Evo Oil Sprayer. I bought this set of two when I bought the air-fryer and I really like how easy they are to use. (As of today, June 26, there is a coupon for $4 off the set on Amazon when you purchase, just be sure to click the coupon to apply it to your order. )

Air Fried Asparagus - Low Carb, THM-FP

You could also cut your asparagus up into smaller lengths, but I really like how dramatic they look long. Ha.

Air Fried Asparagus - Low Carb, THM-FP

This recipe makes it easy for me to get more vegetables in my diet. I made the green beans and sausage recipe in my Instant Pot while the asparagus was cooking in my Air Fryer and it was all so easy and the kitchen didn’t get hot at all.

Trim Healthy Mamas this Air-Fried Asparagus recipe is a THM-FP.

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Air-Fried Asparagus

Air Fried Asparagus - Low Carb, THM-FP

Quick and easy Air-Fried Asparagus. Just a few minutes and you can have a tasty side of asparagus with little effort and easy cleanup. Low-carb, THM-FP

  • Author: MamaShire
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 2-4 servings
  • Category: Sides

Ingredients

  • 1/2 bunch of asparagus, with bottom 2 inches trimmed off
  • Avocado or Olive Oil in an oil mister or sprayer
  • Himalayan salt
  • Black pepper

Instructions

  1. Place trimmed asparagus spears in the air-fryer basket. Spritz spears lightly with oil, then sprinkle with salt and a tiny bit of black pepper.
  2. Place basket inside air-fryer and bake at 400° for 10 minutes.
  3. Serve immediately.

You might also enjoy:

Air-Fried Kale Chips in a serving bowl.

 

Gluten-free onion rings

Air-Fried Buffalo Chicken Drumsticks made in an air-fryer. Trim Healthy Mama-S

Air-Fried Asparagus

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Chicken Broccoli Alfredo (Gluten Free, Dairy Free)

Delicious Chicken Broccoli Alfredo made with spaghetti squash. Gluten free, Dairy free, Keto, Low carb, and Trim Healthy Mama-S

Delicious Chicken Broccoli Alfredo. Gluten-free, dairy-free, Trim Healthy Mama

 

(Some links in this post may be my affiliate links which means I earn a percentage, at no cost to you, when you purchase. See my disclosure policy here.)

Chicken Broccoli Alfredo Gluten Free Dairy Free Low Carb THM-S

This is one of my family’s favorite Italian dishes. I like to have chicken and spaghetti squash already pre-made so that I can easily put a dish like this together.

Chicken Broccoli Alfredo Gluten Free Dairy Free Low Carb THM-S

To make this dairy free, I use coconut milk. Mixed with all the spices and other ingredients it makes a delicious creamy sauce. If you don’t like coconut milk, don’t worry, because once this sauce is all mixed and baked you won’t taste the coconut flavor.

Chicken Broccoli Alfredo Gluten Free Dairy Free Low Carb THM-S

I serve this with my homemade gluten-free bread spread with butter-flavored coconut oil sprinkled with garlic powder.

Chicken Broccoli Alfredo Gluten Free Dairy Free Low Carb THM-S

Use my easy steps on How to Cut and Cook Spaghetti Squash to have low-carb & gluten-free spaghetti ready to go for meals like this.

Trim Healthy Mamas this Chicken Broccoli Alfredo is an S meal.

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Chicken Broccoli Alfredo (Gluten Free, Dairy Free)

Chicken Broccoli Alfredo Gluten-Free Dairy-Free Low Carb THM-S
  • Author: MamaShire
  • Yield: 8 servings
  • Category: Dinner

Ingredients

  • 1 cooked spaghetti squash
  • 3 cups cooked chicken, chopped
  • 1 16 oz bag of frozen broccoli, cooked and chopped
  • 1 15 oz can coconut milk
  • 1/2 cup of nutritional yeast
  • 4 teaspoons basil
  • 4 teaspoons oregano
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon gluten-free hot sauce (I use Frank’s Hot Sauce)
  • 1 teaspoon Himalayan salt

Instructions

  1. Preheat oven to 350°.
  2. Mix all ingredients together in a large bowl. Put mixture in a 9×13 casserole dish.
  3. Bake for 40 minutes.
Chicken Broccoli Alfredo Gluten-Free Dairy-Free Low-Carb THM-S #keto #trimhealthymama #lowcarb #dairyfree

You might also enjoy:

Air-Fried Buffalo Chicken Drumsticks made in an air-fryer. Trim Healthy Mama-S

Mongolian Beef Egg Roll in a Bowl - Gluten-free, Low-carb, THM-FP

Frosted Lemonade - Copycat Chick-Fil-A

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How to Cut and Cook a Spaghetti Squash

Step by step pictures and instructions on how to cut and cook a spaghetti squash in the oven and in the Instant Pot. Easy to make ahead for quick dinners. It’s the perfect gluten-free low-carb solution to enjoying pasta dishes.

How to Cut and Cook a Spaghetti Squash

(Some links in this post may be my affiliate links which means I earn a percentage, at no cost to you, when you purchase. See my disclosure policy here.)

I remember the first time I tried a spaghetti squash I was perplexed at how hard it was and really didn’t know how to cut it open. So I pulled out my big butcher knife and called my husband into the kitchen and asked him to take care of it. He did and then I baked it up and we had the first of many wonderful meals featuring spaghetti squash.

As time went on I realized I needed to be able to cut that hard spaghetti squash myself and so I searched for the best way to cut one and this method is now my go to way to cut it open. It’s actually super easy and we never really needed that big ole’ knife after all.

Supplies needed:

A small paring knife (I love and use this one daily)
Cutting board
Large spoon and bowl for the seeds
Cooking spray (I use these spray bottles to spray my oil)
Baking pan for baking in the oven or use an Instant Pot

How to Cut and Cook a Spaghetti Squash

Hold onto one end of the spaghetti squash, keeping your fingers far from the cutting area.

How to Cut and Cook a Spaghetti Squash

Take the paring knife and insert just the tip. Do not push the knife in very far as it will get stuck from the pressure of the shell. So put just the tip in and then pull up and make another little cut.

How to Cut and Cook a Spaghetti Squash

Make your way all the way around the spaghetti squash until you connect with your first cut.

How to Cut and Cook a Spaghetti Squash

You may need to go around the squash with your paring knife one more time making the cut just a little bit deeper. This will not take hardly any time at all to do.

How to Cut and Cook a Spaghetti Squash

Then pull it apart.

How to Cut and Cook a Spaghetti Squash

There it is all cut and ready to go.

How to Cut and Cook a Spaghetti Squash

Use a spoon to scoop out the seeds. I also use my knife to clean up the stringy seeded area a little more thorough.

How to Cut and Cook a Spaghetti Squash

Ready to cook.

How to Cut and Cook a Spaghetti Squash

When I bake them I like to spritz the squash with some avocado or olive oil, you could also use a coconut cooking spray. It’s not necessary to spritz them if you will be cooking them in the Instant Pot.

How to Cut and Cook a Spaghetti Squash

Give a good sprinkle of salt.

How to Cut and Cook a Spaghetti Squash

Place open cut side down in baking pan.

How to Cut and Cook a Spaghetti Squash

I often make two or three spaghetti squash at a time and keep the cooked spaghetti strands in my refrigerator for a quick meal. It also freezes well, so I may put half of it in a freezer bag and freeze for another day.

How to Cut and Cook a Spaghetti Squash

I bake it in the oven at 350° for 60 to 70 minutes until nice and fork tender. I like to have my spaghetti squash soft so if you would prefer to have a crunchy bite just bake it for a little less.

How to Cut and Cook a Spaghetti Squash

Let it cool and then using a fork pull out the long strands of spaghetti.

How to Cut and Cook a Spaghetti Squash

Keep pulling out the spaghetti strands.

How to Cut and Cook a Spaghetti Squash

This part amazes me everytime! All these strands of squash come right out looking like spaghetti.

How to Cut and Cook a Spaghetti Squash

Two spaghetti squash will make about 8 cups of cooked squash.

I use spaghetti squash in any recipe that calls for pasta. It’s the perfect gluten-free low-carb solution to enjoying pasta dishes.

Nutrtional value: 1 cup has 42 calories, 0 fat, 10 grams of carbs, 2 grams dietary fiber, 1 gram protein.

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How to Cut and Cook a Spaghetti Squash

How to Cut and Cook a Spaghetti Squash
  • Author: MamaShire
  • Category: THM FP

Ingredients

  • spaghetti squash

Instructions

  1. Using a paring knife, cut around the middle of the squash making very small cuts with a paring knife. Continue cutting around the middle until you reach your original cut. Go back over the cutting line with your paring knife making your cuts a little deeper. Go all the way around again. The squash should come apart. Scoop out seeds.

Baking in oven for one or more spaghetti squash

  1. Spritz the cut side of the spaghetti squash with avocado, olive, or coconut oil. Sprinkle with salt and place cut side down in baking pan.
  2. Bake at 350° for 60-75 minutes until fork tender.
  3. Allow the squash to cool before removing the strands of spaghetti with a fork.

Cooking in Instant Pot for one spaghetti squash

  1. Place the rack in the bottom of the pot and add 1 cup water. Place the two halves of the squash in the pot. You may need to place on up and one down to fit. Close lid and make sure steam vent is closed.
  2. Press Manual mode and set at 10 minutes for pressure.
  3. When pressure is finished and it switches to warm mode (with the L for low in front of the numbers) turn it off and carefully open the steam vent.
  4. When all the pressure is released you can open the pot and remove the squash.
  5. Allow the squash to cool before removing the strands of spaghetti with a fork.

 

You might also like:

Delicious Chicken Broccoli Alfredo. Gluten-free, dairy-free, Trim Healthy Mama

Air-Fried Asparagus

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, Trim Healthy Mama-S

(Some links in this post may be affiliate links which means I earn a percentage, at no cost to you, when you make a purchase. See my disclosure policy here.)

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

 

 

 

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

 

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

 

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

Muffins are really easy to make and they’re one of my favorite things to bake. Easy and scrumptious!

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.

Trim Healthy Mamas these Strawberry Muffins are an S.

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Strawberry Muffins

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

Ingredients

  • 2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 cup non-GMO erythritol
  • 1/2 teaspoon Now Better Stevia
  • 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, erythritol, stevia, 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.
Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S

You might also enjoy:

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

 

Good Girl Moonshine Roundup

Frosted Mocha

Enjoy this rich and creamy Frosted Mocha for a delightful and guilt-free snack. Gluten-free, dairy-free, sugar-free, low-carb, THM-FP.

Frosted Mocha - Dairy-free, Sugar-free, Low-Carb, THM-FP

(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 Mocha - Dairy-free, Sugar-free, Low-Carb, THM-FP

 

Frosted Mocha - Dairy-free, Sugar-free, Low-Carb, THM-FP

This Frosted Mocha is a delicious and satisfying drink. Perfect for a snack between meals or for a big dessert.

Tips for making Frosted Mocha:

  • Keep an eye on the carbs in your cocoa powder, some of them contain more carbs than others. I use raw cacao powder when I can for an added healthy benefit, but it isn’t necessary to enjoy this delightful drink.
  • The added collagen in this drink gives you a good amount of protein to help make this a more satisfying snack. THM Integral Collagen or Custom Collagen works well in this recipe. It’s also great for your skin and joints.
  • The glucomannan helps give this drink a creamy texture. Either THM Glucomannan or Now Glucomannan would work well.
  • This drink is best enjoyed within a half-hour of making.
  • I do use a Vitamix blender and so I have a tamper that I use to push down the ice while it’s blending. If you are using a different type of blender you may need to stop the blender occasionally and use a large spoon or rubber spatula to push down the ice.

Trim Healthy Mamas this drink is an FP.

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Frosted Mocha

Frosted Mocha - Dairy-free, Sugar-free, Low-Carb, THM-FP

Enjoy this rich and creamy Frosted Mocha for a delightful and guilt-free snack. Gluten-free, dairy-free, sugar-free, low-carb, THM-FP

  • Author: MamaShire
  • Yield: 1 quart
  • Category: Drinks

Ingredients

  • 1/2 cup brewed coffee
  • 1/2 cup unsweetened almond milk
  • 2 tablespoons collagen
  • 1 1/2 tablespoons cocoa powder or raw cocoa, if possible
  • 1/2 teaspoon Better Stevia or 2 “doonks” of Trim Healthy Mama Stevia
  • 1 teaspoon vanilla
  • 2 pinches Himalayan or sea salt
  • 1/2 teaspoon glucomannan
  • 3 cups ice cubes

Instructions

  1. Place coffee, almond milk, collagen, cocoa, stevia, vanilla, and salt in blender and blend on low. Continue blending on low and slowly add in 1/2 teaspoon of glucomannan. Blend for an additional 30 seconds.
  2. Stop blender and add in ice cubes and blend until smooth and creamy.
  3. This is best enjoyed within a half hour of making.

*This recipe is adapted from the Fat Stripping Frappa recipe in the original Trim Healthy Mama Book.

You might also enjoy:

Blueberry Vanilla Scones - Keto, Dairy-free, Gluten-free, THM-S

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

Frosted Strawberry Lemonade - gluten-free, dairy-free, sugar-free, low-carb

Frosted Mocha - Dairy-free, Sugar-free, Low-Carb, THM-FP

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BLT Salad with Tangy Mayo Dressing

A light and delicious way to enjoy the classic BLT sandwich taste by turning it into a BLT Salad with Tangy Mayo Dressing! Gluten-free, sugar-free, dairy-free, THM-S

BLT Salad with Tangy Mayo Dressing - Dairy-free, 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!  See my disclosure policy here.)

BLT Salad with Tangy Mayo Dressing - Dairy-free, Low-carb, THM-S

 

BLT Salad with Tangy Mayo Dressing - Dairy-free, Low-carb, THM-S

 

BLT Salad with Tangy Mayo Dressing - Dairy-free, Low-carb, THM-S

One of my favorite sandwiches of all time is a BLT, especially when there are fresh tomatoes from the garden. This summer I’ve been enjoying a yummy gluten-free version of this classic sandwich with my favorite gluten-free bread.

I also enjoy the taste of a BLT in this lighter version of a BLT in salad form with a tangy mayo dressing.

Trim Healthy Mamas this salad is an S.

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BLT Salad with Tangy Mayo Dressing

BLT Salad with Tangy Mayo Dressing - Dairy-free, Low-carb, THM-S
  • Author: MamaShire
  • Yield: 4 servings
  • Category: Dinner

Ingredients

  • 6 cups chopped romaine lettuce
  • 1 lb of bacon, cooked and crumbled, uncured if possible
  • 1-2 cups cherry tomatoes, halved
  • 2 avocados, sliced
  • 1/4 cup mayonnaise
  • 3 tablespoons almond or cashew milk
  • 1 teaspoon apple cider vinegar
  • 1/16 teaspoon of Himalayan or sea salt
  • pinch of stevia (optional)

Instructions

  1. Place romaine lettuce, bacon, tomatoes, and avocados in a large serving dish. Layer them all nicely for a pretty presentation or just toss the ingredients, it will still look nice.
  2. Whisk mayonnaise in a small bowl until creamy. Whisk in almond milk one tablespoon at a time. Mix in apple cider vinegar, salt, and stevia.
  3. Serve tangy mayo dressing over salad.

 

BLT Salad with Tangy Mayo Dressing - Dairy-free, Low-carb, THM-S

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Grain-Free Snickerdoodle Scones

Grain-Free Snickerdoodle Scones are a yummy treat for breakfast or an afternoon snack with coffee or tea. Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S.

Grain-Free Snickerdoodle Scones - Grain-free, Dairy-free, Sugar-free, 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!  See my disclosure policy here.)

Grain-Free Snickerdoodle Scones - Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S

 

Grain-Free Snickerdoodle Scones - Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S

 

Grain-Free Snickerdoodle Scones - Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S

These grain-free snickerdoodle scones are perfect for breakfast or for an afternoon snack with a cup tea or coffee. While your scones are baking be prepared for some wonderful cinnamon aroma wafting through your kitchen. Both of my girls commented on how much they smelled like the cinnamon toast waffles that we used to buy before we went gluten-free and how wonderful the kitchen smelled.

How to make scones - gluten-free, grain-free, dairy-free, sugar-free, THM-S, low-carb

Easy steps to make perfect scones:

  1. Pat dough into an 8″ circle about 3/4″ thick on a parchment-lined baking pan.
  2. Using a knife or pastry scraper cut dough into eight slices.
  3. Bake for 15-20 minutes
  4. Cut again along the lines.
  5. Carefully slide each scone out about an inch.
  6. Bake for 5-7 more minutes.

Try my Dairy-Free Vanilla Icing to top these scones.  If you can handle dairy, there is a “glosting” (a cross between glaze and frosting) recipe in Trim Healthy Mama Cookbook on page 285.

Trim Healthy Mamas these scones are an S.

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Snickerdoodle Scones

Snickerdoodles Scones - Grain-free, Dairy-free, Sugar-free, Low-carb, THM-S
  • Author: MamaShire
  • Yield: 8
  • Category: Dessert

Ingredients

  • 2 1/4 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 cup THM Sweet Blend or homemade sweetener*
  • 2 teaspoons aluminum-free baking powder or grain-free baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon Himalayan salt
  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 2 teaspoons vanilla

Instructions

  1. Preheat oven to 350°. Line a large baking pan with parchment paper.
  2. Whisk the almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt in a large mixing bowl.
  3. Add eggs, melted coconut oil, and vanilla to flour mixture. Using a large spoon, mix all together.
  4. Place batter in the middle of parchment-lined baking pan. Shape into an 8″ circle about 3/4″ thick.
  5. Using a knife or pastry scraper cut the circle into eight slices.
  6. Bake for 20 minutes.
  7. Remove pan from oven and cut along the lines a second time. Carefully slide each scone out away from the center about an inch or so.
  8. Bake for another 5-7 minutes, until golden brown.
  9. Cool.
  10. Add icing for extra fun.

Notes

*Homemade sweetener = 1 cup Non-GMO erythritol + 1 teaspoon Now Better Stevia

Grain-Free Snickerdoodle Scones - Gluten-free, Dairy-free, Sugar-free, THM-S, Low-carb

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Strawberry Limeade

Full of strawberries and the juice of real lime this Strawberry Limeade is a delicious and healthy treat. Sugar-free, low-carb, THM-FP.

Heatlhy Strawberry Limeade - Sugar-free, low-carb, THM-E

(Some links in this post may be my affiliate links which means I earn a percentage, at no cost to you, when you purchase. See my disclosure policy here.)

Heatlhy Strawberry Limeade - Sugar-free, low-carb, THM-E

Strawberries and lime complement each other in a delightful way in this slushy drink. You may have had a version of this at a drive-thru made with regular sugar-filled soda, but this healthy version is full of fruit and sweetened with only stevia.

If you want to make this a full snack add in the collagen for a nice serving of protein. Trim Healthy Mama Integral Collagen or Custom Collagen are my favorites.

Trim Healthy Mamas this is an FP.

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Strawberry Limeade

Heatlhy Strawberry Limeade - Sugar-free, low-carb, THM-E

Full of strawberries and the juice of real lime this Strawberry Limeade is a delicious and healthy treat. Sugar-free, low-carb, THM-FP

  • Author: MamaShire
  • Yield: 2 servings
  • Category: Drinks

Ingredients

  • 1 cup water
  • 2 cups frozen strawberries
  • 3-4 tablespoons lime juice (juice from 1 lime)
  • 2 “doonks” THM Stevia or 1/2 teaspoon of Now Better Stevia
  • 2 tablespoons collagen (optional)
  • 2 cups ice cubes

Instructions

  1. Place all ingredients in blender in the order listed.
  2. Blend until completely blended.
  3. Enjoy!
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Delicious Gluten-Free Strawberry Shortcake - Dairy-free, Low-carb, Keto, THM-S
Air-Fried Asparagus
Heatlhy Strawberry Limeade - Sugar-free, low-carb, THM-E

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Chocolate Peanut Butter Muffins

Rich and delicious Chocolate Peanut Butter Muffins made with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, 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!  See my disclosure policy here.)

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

 

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

 

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

If you need a chocolate and peanut butter fix here you go! These muffins have veggies in them, but you won’t be able to taste it.

Yellow or zucchini squash make these muffins extra moist. I like to shred summer squash and freeze it in two cup portions to be able to use it throughout the year. If using frozen squash, just be sure to drain off any excess water before putting it in a recipe.

Almond butter can be used in place of peanut butter, if you prefer.

I use a Vita-Mix blender, which is a power-horse of a blender. If you don’t have a heavy-duty blender you may want to use a food processor instead.

Trim Healthy Mamas these muffins are an S.

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Chocolate Peanut Butter Muffins

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

Rich and delicious Chocolate Peanut Butter Muffins made with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S

  • Author: MamaShire
  • Yield: 10
  • Category: Dessert

Ingredients

  • 3/4 cup sugar-free peanut butter
  • 2 cups shredded yellow squash or zucchini, fresh or frozen*
  • 2 eggs
  • 1 cup THM Baking Blend or MamaShire Baking Blend
  • 1/3 cup cocoa powder
  • 3/4 cup THM Super Sweet Blend or homemade sweetener**
  • 2 teaspoons vanilla
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon Himalayan salt
  • 1/4 teaspoon cinnamon (optional)

Instructions

  1. Preheat oven to 350°. Grease a muffin pan with coconut oil spray.
  2. Place all ingredients in blender** or food processor and blend until thoroughly combined and squash is mixed in well.
  3. Fill muffin cups 2/3 full.
  4. Bake for 25-30 minutes or until a toothpick inserted in muffin comes out clean.
  5. Let cool in pan for 5 minutes before removing from pan to a wire cooling rack.

Notes

*If using frozen squash, thaw before using and drain off excess water.
**Homemade sweetener = 1 cup non-GMO erythritol + 1 teaspoon Now Better Stevia

**I use a Vita-Mix blender, if you don’t have a strong blender you may want to use a food processor instead.

Nutrition

  • Calories: 165
  • Fat: 12 g
  • Carbohydrates: Net 4 g
  • Protein: 9 g

See my Recipe Index for more Gluten-free, Dairy-free, Sugar-free, and Trim Healthy Mama Recipes.

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

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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

(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.)

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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