Coconut Buttermilk Pie (Low Carb,Gluten Free, THM Friendly)

One of my favorite things to do on my journey to health as you may have noticed is to find ways to enjoy my favorite recipes from childhood or special times in my life without the heavy carbs and processed sugars. This pie recipe is no different. It is inspired by a pie that I seen at bed and breakfast years ago that no doubt would have been delicious but full of the sugar I try to avoid. Though not exactly the same this version of a buttermilk pie is pretty close to what I remembered it being.

I am not sure what made me think of that pie a couple weeks back but as soon as I did I knew that I needed to try my hand at making one sugar free and low carb.  I set out trying to find an old family recipe of buttermilk pie that I could play around. As you can see from the pictures I did find one in our family cookbooks and indeed had some success at converting this beautiful pie over to one we can enjoy without guilt! This is not an overly sweet pie so if you like really sweet you may want to adjust the amount of sweetener you use, but we thought it was just about right for our liking.

Low Carb Coconut Buttermilk Pie

I know you may be wondering about how I made a low carb pie out of buttermilk but don’t fret because I found a way to get the texture and taste very close to a buttermilk pie without actually using buttermilk.  The sour milk that is typically used in buttermilk pies can be a little to high in carbs for my perference but I get the same effect here by using heavy whipping cream with a tablespoon of white vinegar. A kitchen hack I have seen used in regular milk many times around the internet.  When you add the vinegar to your cup of whipping ream it basically sours and thickens the cream. Basically changing it into a lower carb ‘mock buttermilk” and thus becoming the key ingredient of this pie. It may not sound appealing but the taste and texture of this pie will surely win you over.  It is creamy and so rich that you will love it. Again, it may not be an exact replica but very close in my opinion.

IMG_0687I love coconut but my husband and son do not share the same enthusiasm with the “chewy stuff” (as my little guy calls) it so I will definitely be making this pie again soon and leaving it out for just a basic Low Carb Buttermilk Pie for those guys. After all they do put up with tasting all my creations ….good and BAD. Believe me when I say again, there have definitely been some bad! So I try to cater to them as often as I can to keep them happy and willing! If you don’t like coconut either you can omit it totally or perhaps add chopped nuts instead. I am sure it will be great either way.

Coconut Buttermilk Pie Low Carb

Find me on social media and follow along for the ride!

 


Coconut Buttermilk Pie (Low Carb, Gluten Free, THM Friendly)

Oven Temp: 350                                           Serves: 6-8

Filling

  • 1 cup of heavy whipping cream
  • 1 Tbsp white vinegar
  • 1 cup of unsweetened shredded coconut
  • 1/2 cup plus 2 Tbsp of Pyure or Truvia (see note below recipe)
  • 1 stick of softened butter (not melted)
  • 1 Tablespoon
  • 5 large eggs
  • 1 tsp of pure vanilla
  • pinch of salt

 

*First stir in the vinegar with your heavy cream and let sit for 10 before mixing in your filling

Directions: To make your filling combine all the ingredients except the coconut in a mixing bowl and mix on medium speed until all the ingredients are incorporated and smooth. There should be no lumps. It is important to have your butter very soft so that it mixes in but DO NOT melt the butter and add it to the pie as the heat from the butter will scramble your egg mixture. That is a mess, trust me.  Once your filling is smooth you can stir in your coconut flakes and add the mixture to your crust. Bake the pie in a preheated 350 degree oven for 30-35 minutes or until it is completely set. Oven temps vary so your baking time may also.

Crust

  • 1/4 cup of Oat Fiber
  • 1 1/4 cup of THM Baking Blend (or your low carb favorite mix)
  • 3 Tablespoons of  Pyure Sweetener
  • pinch of salt
  • 1 1/2 sticks of cubed cold butter
  • 5-6 Tablespoons of cold water

**To Make the crust add in your dry ingredients into your food processor and pulse a few times to mix. Next on low speed dropped in your very cold cubed butter. Once you have mixed in all your butter start adding in your cold water one tablespoon at a time until the crust mixture starts to come together. Don’t add too much as your dough will become very wet and will be sticky and hard to roll out.  As soon as it comes together and can be formed into a small flat disc. Wrap it tight in clear wrap and refrigerate for 15-20 minutes. When chilled place it between two pieces of parchment paper and roll it out to fit your 9-10 inch pie plate. This crust can be temperamental so be patient when you are getting it into your pan.  If it tears or rips don’t worry, just patch it up. The filling covers the imperfections.

Note: If you are using a different sweetener you can use this sweetener conversion chart on the Trim Healthy Mama website to determine the correct amount you need.

Advertisements

Double Chocolate Cookies (Low Carb, Sugar Free,THM-S)

Tis the season for cookies! Who am I kidding, every season is a season for cookies!  I love them and having a low carb, sugar free cookie around just makes my heart go pitter patter! I mean, how can you not LOVE them when you can eat one (or three) and not feel bad about? That’s right, you can’t. What a glorious thing it is to have this cookie freedom!

IMG_9860

The idea for these cookies comes from an amazing recipe my mom used to bake for us growing up. It was always such a treat to come home to those cookies after school!  I mean those warm chocolate cookies with chocolate chips …*insert drool here*….are a chocolate lover’s dream!

Even though I think about her version of those yummy cookies fondly I am glad to say that I was able to convert them to healthier version that I can now enjoy within my lower carb and sugar free lifestyle.

IMG_9872

Just look at those beauties, wouldn’t they be welcome at any cookie swap or on any dessert plate? I sure think so, but I might be a little bias. I also think that with these double chocolate treats we might be able to convince Santa to go low carb and sugar free! Ha ha, just think …..a Trim Healthy Santa.  Hey, it could happen, right?

I will be sure to tell Mrs. Claus the recipe and that this low carb cookie is made possible thanks to one of my favorite baking blends that I buy from the Trim Healthy Mama website. Their low carb, gluten free Baking Blend is not only great in these cookies but it works great in other baked goods as well. Other than these cookies, one of my favorite ways to use it is for pie crusts! Who says you cant have your pie crust and eat it too?  You can jump over and check out how well it holds up as a crust in my Egg Custard Pie and my Chocolate Swirl Cheesecake recipes.

IMG_9871

Great, now I am wanting cookies and pie!  Hmm, I should mix a batch up and spruce them up a little since it’s the holiday season. Maybe I will add in some extracts for some Peppermint Mocha cookies!

There is another way we like to eat these cookies around our house.  Ready for it? Ice cream sandwiches! Could anything sound sweeter than that? Just one tablespoon of ice cream sandwiched between two cookies makes a girl swoon!

I know, I know not all people eat Carb Smart ice cream so never fear you can totally make your own low carb ice cream and sandwich it between two of these cookies! I recommend not making the sandwiches up a head of time as I don’t like the way the cookies are after they are frozen. So just make them up as you want them and taste the goodness!

IMG_9878
Yes, yes I did go there, and aren’t you glad did!

See…so many options. The hardest part will be deciding which one to try first! But don’t worry, because this recipe makes about 3 dozen cookies when you use the small 1 inch cookie scoop. So  that will give you plenty of cookies to experiment with!  I hope you stop back by and share your favorite way to eat them!  You can also leave out the chocolate chips and just enjoy a plain chocolate cookie.  But seriously…who would do that?

Store any left over cookies in an air tight container. They can be stored at room temperature or in the fridge. Now, I will say that due to the nature of the flours used in the baking mix that they dry out a bit if they are stored in the freezer so stick to the fridge or room temp for the best results.  But if your anything like me you won’t have to worry about having them too long, lol.

IMG_9874

I hope  that you enjoy these Double Chocolate Cookies. Hey go wild like I did and add the drizzle on tops for Triple Chocolate.  Thanks for stopping by my table and be sure to follow the blog for more recipes and an upcoming give away in December!


 

Double Chocolate Cookies (Low carb, Sugar Free, THM-S)

  • 1 ¼ sticks of softened butter
  • 3/4 cup of Trivia*
  • 1 cup of THM Baking Blend
  • 1/4 cup  THM Pristine Whey Protein
  • 3/4 cup of Unsweetened Cocoa Powder
  • 2 Tbsp of oat flour (optional for softer texture)
  • 3/4 cup of sugar free chocolate chips (I use Lily’s )
  • 5 whole eggs
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp of vanilla
  • pinch of salt
*If you do not have the brand of items I use feel free to substitute what you have just know the results may vary.

Directions:   In your mixing bowl cream together your softened butter, Truvia and eggs. Once they are all creamed together you can slowly add in your dry ingredients and the vanilla. Mix the dough well until all the dry ingredients are incorporated. Lastly, fold in your chocolate chips. The batter will be a soft and slightly sticky. Refrigerate the batter for about 15 minutes before baking.  Once the dough has chilled use a 1 inch cookie scoop to drop the dough onto a cookie sheet that has been sprayed with cooking spray. Drop the cookies about two inches apart. I like to press the cookies down ever so gently with a greased fork but you don’t have to press too much as they will spread out thanks to the oat flour and butter. Pressing them down is optional of course, it will just result in a thicker cookie if you do not press.

Bake the cookies in a preheated 350 degree oven for about 12 minutes. Carefully remove the cookies from the cookie sheet and allow them to cool before storing.

 

 

 

 

Creamy Cauliflower Salad (Low Carb, Gluten Free, THM-S)

*This post may contain affiliate links. By ordering through those links you find the same great great prices but I receive a small commission that helps me support my site and love of recipe creation. All recipes and opinions expressed in this post are 100% my own


 

I love potato salad and have all my life but of course eating lower carb like I do now on Trim Healthy Mama I don’t include white potatoes in our meal rotations any more. Now, I could cry over this or I could spurge cheat by eating them anyway. But I had rather save myself some guilt and come up with sides that are healthier. Besides I have an ugly cry and I try to spare people that image when at all possible. Your welcome!

IMG_9896

As many of you know cauliflower is a fantastic substitute for the white spuds. Oh I know, there are some skeptics that roll their eyes when we suggest that this is true, but if you haven’t tried the switch yet you really should. Not only can it lower the carbs in a dish it also cuts calories down.

Who am I kidding? There will be NOTHING low calorie about this recipe once you mix in the mayo and bacon! Ha…it was the thought that counts right? Thankfully if you are following Trim Healthy Mama or another low carb plan who’s counting anyway?

IMG_9899

Now, would you just look at all that yummiess? Yes…that is a legit food term. It could totally pass for a potato salad if I had not told you my secret already. Since the cauliflower is such a mild tasting veggie when cooked and added to dishes like this the taste is remarkably close. I think it is because it soaks up all the flavors you add in. Just like potatoes do. Again, with the eye rolls right? I did say ALMOST for all you skeptics lol.

This recipe is a twist on my old stand by “fauxtato salad” which I adapted to low carb a few years back. It packs a punch and has lots of crunch! Hey…I can rhyme. Did ya see that? Okay, okay…so I won’t give up my day job to write poetry. Kill a girl’s dreams why don’t ya? Kidding…I had rather cook any way.

To establish the crunch factor here I use celery which adds a freshness and bacon…which I dream about. Really. I think the difference in textures  give this salad just right balance. I am getting hungry just thinking about all that goodness. Just so happens I think we have left overs in the fridge!

IMG_9624

 

I love to have this salad paired with fried chicken or my oven baked ribs any time of year. How can you go wrong with either of those? Okay wait…you can’t! Depending on what protein I am making I sometimes add more mustard. Like here, with the ribs I added more because I like the tang and the way it cuts the sweetness of my low carb BBQ sauce.

I had to just wipe the drool off my chin. Embarrassing I know, but it really is delicious.  If these pictures don’t convince you then I may just have to break out that ugly cry we talked about until you try it. Trust me… you REALLY don’t want me to do that.

So do yourself a favor and try swapping out those starchy spuds with cauliflower in this recipe or even in your favorite potato salad recipe. Trust me, you will be glad you did!

IMG_9914

Creamy Cauliflower Salad

  • 1  large head of cauliflower (or two bags of frozen)
  • 2 small stalks of celery , chopped small
  • 2 to 3 green onions, chopped
  • 6 pieces of crispy fried bacon, chopped
  • 3 Tbsp of dill pickle relish
  • 3 hard boiled eggs, chopped
  • 3/4 cups of Dukes Real Mayo (or any brand you prefer)
  • 2 to 3 Tbsp of mustard
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dill
  • 1/2 tsp paprika

Directions: To begin steam or boil your cauliflower until it is tender but not mushy. Once your cauliflower is cooked it is best to drain off any water and let it cool completely. Once cooled add to a large mixing bowl and add in all the other ingredients and mix thoroughly. Adjust seasoning if needed and chill for a couple of hours before serving.

Notes:

  • If you like a drier mix just start with a 1/2 cup of mayo and add more until you reach your desired consistency.
  • For a milder celery taste just add one stalk which you have chopped fine.