Sweet Potato and Apple Hash (Low Fat, Vegan, THM Friendly)

Isn’t it amazing how sometimes the simplest of side dishes can wow the family and take an ordinary meal to the next level? I love it when that happens!  This Sweet Potato and Apple Hash has done that around our table. I grew up digging up sweet potatoes in my parent’s garden and eating them several times a month. There is no denying that they have always been one of my favorite side dishes and my little guy feels the same and always eats his portion and raves the whole time. Anytime I can introduce him to new flavor combos that he likes I know that I have done something right.

Sweet Potato and Apple Hash by My Table of Three

This roasted vegetable hash works well for vegans and vegetarians or people simply looking for a great low fat alternative side. It also fits well into the Trim Healthy Mama diet plan in the energizing meal category.  We love pairing this side with a lean roasted pork loin or turkey breast. The seasonings in the hash pair well with the favors of the those proteins. I can see this side being a hit on the Easter or Thanksgiving table during your family feast. There is just something about the sweet hearty flavor of the sweet potatoes mixed with the tartness of the apples that sets this apart from just being the ordinary old standby of roasted veggies.

Sweet Potato and Apple Hash

I wish these pictures had a scratch and sniff options. I think it would make a nice candle scent for the fall but I am odd that way. No surprise, right?

Sweet Potato and Apple Hash from My Table of Three

When this deliciousness roasts the apples cook quicker than the potatoes, making them become a little mushy but don’t worry because that is part of the magic here. As they begin to mush the natural sugars of the apples are caramelizing and clinging to the onions and potatoes melding them all together in a big flavor hug. Trust me when I say this is one veggie hug side dish that you don’t want to miss out on.  Try it soon!

Sweet Potato and Apple Hash (Low Fat, Vegan, THM Friendly)

Serves: 4-5                                  Oven Temp: 350

  • 5 small sweet potatoes
  • 3 small Granny Smith Apples
  • 1 small red onion
  • 1 1/2 Tbsp olive or coconut oil
  • 1 tsp Rosemary (sage leaf will work also)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper

Directions: Chop up your veggies into even size cubes. Chop the onion in medium size pieces and break apart the onion so they are not so thick. Keeping the pieces close in size will help ensure the potatoes cook evenly. Add all your cubed ingredients into a large bowl and add in your spices and the oil. Toss the mixture together until all the pieces have some spices on them. Place the seasoned hash on a large baking sheet in one even layer and place in a preheated 350 degree oven. Bake the hash for 50 to 60 minutes. The main factor will be when you potato reaches your desired tenderness. Remove the pan from the oven half way through the cooking process and flip the pieces over so they get some color on both sides. Be sure to spread them out even again before returning to the oven. Finish cooking and serve.

**Note: For those that follow a plan where you watch carbs can count on roughly 25-30 carbs per cup. I like to enjoy 3/4-1 cup as a serving. This number is an estimate and it will vary some either way depending on the sizes of your sweet potatoes and apples. If you want to know your exact count you will need to calculate your own carbs based on your ingredients.


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

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

Oven Temp: 350                                           Serves: 6-8


  • 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.


  • 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.

Peanut Butter Cheesecake (Low Carb, Sugar Free, Gluten Free, THM S)

I have been on a peanut better kick lately in my desserts and even in my morning protein shakes. I just love peanut butter and always have.  You might be a witness to this if you read my last post on my version of Peanut Butter Cookies.  I am so glad I am not alone in my love of this nutty butter and that so many of you enjoy it also. I mean how can somebody not like peanut butter, right? I have never met anyone that doesn’t. Have you and were these peanut butter haters trust worthy? Just kidding, I am sure there are good people out there that do not share my addiction love of peanut butter. Maybe.

Peanut Butter Cheesecake by My Table of Three Blog

I would have to say that the only other thing I love as much as my dear peanut butter would be cheesecake! Again, you might be aware of my affection for this confection from my Chocolate Swirl Cheesecake post.  Aww, look at that! I am a poet! Get it “affection for this confection”? Not impressed with my skill? Well thankfully this cheesecake should more than make up for my poetry talent or the lack of said talent.

It’s okay, I know you guys don’t just come by for my mad rhyming skills. Thank goodness that pressure if off! But now back to the reason you ARE here! The Peanut Butter Cheesecake! I baked this and most of my cheesecakes for that matter in my favorite 9″ tart pan but you could absolutely bake this cheesecake in a cake pan or casserole dish, say maybe a 11×9 or so. This amount of filling and crust fills up my tart pan perfectly but if you do it in a casserole dish or other dish don’t stress over getting it up the side too much. Just press the crust mixture into the bottom evenly so it is the same thickness (or as close as possible) with each piece. This will ensure the crust bakes evenly also.

No matter what style baking dish you use this cheesecake should serve about 6-8 people and put a smile on each of their faces. It sure hit the spot with my crew. Granted those smiles are dependent on how generous  you are in sharing. Oh and if sharing is not your thing when it comes to your healthy treats I have just this to say… hide it and hide it fast!


Unlike my Chocolate Swirl Cheesecake there is no need for fancy swirls or different mixtures to add to the pan making this cheesecake super simply and a quick treat. I think from start to finish this simple and tasty cheesecake takes me about an hour to prepare. Yes, that includes mixing it up and baking. Great, right? Yes! Three cheers for simple and fast! Now I might be leading you astray a bit when I said it was so simple. Because if I am a true friend, and I aim to be…. I need to tell you that there is one complicated part of this cheesecake. Here it is….WAITING! Yes, waiting for this peanut butter piece of heaven to cool and chill for a couple of hours is no easy feat. Just ask my husband, whom I had to warn over and over “do not cut this cheesecake” before I left the house to run errands. Lol, I love him…and know him too well. Had I not warned him you guys would not have these pretty pictures to gaze upon while reading my ramblings…and sad poetry attempts. Your, welcome!

Thankfully he held out as hard as it was for him and when I returned it was chilled enough. So he was a happy man when I finally cut into it and served him up a slice or two. He says he is still a “growing boy” and needs his energy! Ha…well since I do love him so much I did reward him for his patience with a drizzle of sugar free chocolate and a squeeze of fresh whipped cream. He is still thanking me for this one a week later.


Chocolate and Peanut Butter makes me think of…”tried and true friends”….”dreams come true”….”soul mates”….you get it right?  Well…throw them into a cheesecake form and you have a “till death do us part” kind of dessert! What? Over kill? Well…we have established before that I can be a bit of a dramatic type.  So why stop now, right? Glad we agree on that because after all these years of being me there is just no hope of changing.



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 Peanut Butter Cheesecake (Low Carb, Sugar Free, THM-S)

Oven Temp: 325                                        Servings: 8

Peanut Butter Filling:

  • 16 oz of softened cream cheese
  • 1/3 cup of sour cream
  • 1/2 cup whipping cream
  • 3/4 cup of Peanut Flour or natural peanut butter
  •  1/2 cup Truvia or Pyure
  • 3 large eggs
  • 2 tsp of pure vanilla
  • pinch of salt

**You can use this chart via THM if using other sweeteners. Note: I have only made this recipe with the sweetener s I mention so I am not sure how others will taste in comparison.


  • 1 1/2 cup of Trim Healthy Mama Baking Blend (almond flour would work also)
  • 1/4 cup of unsweetened cocoa powder
  • 1/4 cup Truvia or Pyure
  • pinch of salt
  • 1 stick plus 3 tsp of melted butter

Directions: In a food processor mix your dry ingredients for the crust until all incorporated then slowly drizzle in the melted butter while the processor is on. When your mixture is done it will look like moist crumbs. Pinch some between your fingers and if it holds together it is finished. Press the crust mixture into the pan you are using. I used a 9 inch Wilton tart pan but an 11×9 baking dish or cake pan will work also. Once you add your crust to the pan then press it down evenly over the dish and up the sides bit if possible. In the cake pan or baking dish don’t worry about the sides, only an even bottom crust. Blind bake the crust for about 8-10 minutes in your preheated 325 degree oven.

While your crust is blind baking toss all your filling ingredients into a clean food processor. Mix the filling ingredients well until they are very smooth and creamy. If the filling looks too thick you can add in another 1/4 cup of cream or half and half and mix again. Once your crust is out of the oven after it blind bakes pour your filling into the crust. Spread it around evenly.  Then bake your cheesecake for about 25 minutes in the 325 degree oven. You are looking for a cheesecake that does not wiggle. Pull the cheesecake out and let it cool completely. Once cooled, chill the cheesecake for a couple of hours or overnight before serving.  Optional: I like to serve mine with a little melted sugar free chocolate chips drizzled over the top and some whipped cream but it is just as delicious plain. I use Lily’s brand chocolate chips but if you are not a purist you can use SF Hershey’s chips.




Peanut Butter Cookies (Sugar Free, Low Carb, Gluten Free, THM S)

Cookies! I get as giddy as a young kid when I see or smell cookies baking. I know the holiday season is over and my pictures still show Christmas decor but believe me these Peanut Butter cookies are a great treat any time. Besides, I don’t think I have ever met a cookie I wouldn’t eat year around. I wanted to have this recipe out on the blog back before Christmas but with all the rush of season I simple didn’t get to it. But, I am sure you will enjoy them just as much now as you would have then. After all, they are cookies and who would ever be mad at cookies? Not this fluffy chic!


This version of my peanut butter cookies is low carb, sugar and gluten free as well as Trim Healthy Mama S friendly. These cookies are sure to satisfy any peanut butter lover but without the off plan ingredients like sugar.

Isn’t it great that we can eat cookies as part of our journey to healthy? I feel a bit sad for those that choose an eating plan that would limit cookies though. Can you imagine?  No cookies, now way! A bit of honesty here in my next statement so be prepared.  I can become a serious grump and may seem a bit dangerous like a hungry bear when denied cookies or any dessert for that matter. Am I alone there?  Don’t worry, my family is safe from my grumpiness because Mama Bear’s cookie jar will be full!


This cookie recipe is one I have been working on for a while and thanks to some of my local taste testers (that follow low carb and/or Trim Healthy Mama) I think I am finally happy with them. These great ladies and my husband are always willing to be my taste testers and offer great feedback on my recipes. Thank you Katie, Audrey, Leslie, Michelle, Tami and Anthony for being my taste panel!! I love our local THM support group and the friendship and encouragement we find there!

Of course my drive for perfection (no of course it is not blogger/baker OCD) will keep me working on these beauties well after I post this on the blog but I will update the recipe if I find anything amazing that I feel will make these cookies more amazing. Although being as they are peanut butter and won’t add inches to my thighs I think they are pretty close to great just as they are. I hope you guys do too. ***Update: I have now made this recipe with the Trim Healthy Mama Baking Blend for those that were asking about it. They turned out great with only a few miner adjustments to the recipe. I have added this option below to the recipe section.


One thing I just though of to try is adding chocolate chips. Oh my word, why did I not think of that until now? Chocolate and peanut butter is a classic combo that makes all my wildest food dreams come true! Wait, did I just admit I dream of food? Well at least it is a sugar and gluten free dream right? I must say since I have been blogging, I have had some pretty weird dreams about food but  I will save that for another time and post.


Just a few more pictures to drool over… I mean browse over…lol



For more of my silliness or yummy treats like these be sure to follow the blog and I look forward to sharing more with you this year around my little table of three.


Peanut Butter Cookies (LC, SF, GF and THM S)

(Yields 2-3 dozen depending on size)

  •  2 sticks of soften butter
  • 1 cup Truvia or Pyure Sweetener (if using a different sweetener you may need to adjust the amount you use here)
  • 1 tsp Molasses (optional)
  • 3/4 cup of almond flour
  • 2/3 cup of Oat Fiber
  • 3 large eggs
  • 1 cup of Natural Peanut Butter (I like crunchy)
  •  pinch of salt
  • 2 tsp of vanilla
  •  1 tsp baking soda

Trim Healthy Mama Baking Blend Version

  •  2 sticks of soften butter
  • 1 cup Truvia or Pyure Sweetener (if using a different sweetener you may need to adjust the amount you use here)
  • 1 tsp Molasses (optional)
  • 1 cup THM Baking Blend
  • 2 large eggs
  • 1 cup of Natural Peanut Butter (I like crunchy)
  •  pinch of salt
  • 2 tsp of vanilla
  •  1 tsp baking soda

**Note: These cookies have a softer more cake like texture more than your full sugar and regular cookies. The Baking blend version does have a more cookie like texture.

Directions for both versions: Preheat the oven to 350 degrees. Cream softened butter and sweetener in a mixing bowl until all smooth. Add in the eggs one at a time until they are all incorporated. Next add in the vanilla, Molasses, peanut butter and mix well. Lastly add in your dry ingredients to the mixer and mix until all the ingredients are mixed in evenly.  Let chill in the fridge for 30 minutes before scooping the cookies out onto a sprayed cookie sheet.  Use a greased fork to press the cookies down a bit.  If you use the one inch cookie/ice cream scoop you will bake your cookies for about 12 minutes (14-16 minutes for the baking blend version, just watch closely after 14 so they don’t burn). Once you remove them from the oven, let them set on the cookie sheet for a few minutes before you move them to a cooling rack or plate.

Spinach and Feta Pie (Low Carb,Gluten Free, THM-S)

I love the Greek dish Spanakopita. I mean how could I not with all that tasty cheese and spinach layered between  butter and flaky Phyllo Dough! I think that spinach pie would convert even the toughest of the spinach haters, but I know that it is far to carby to enjoy in our daily diets here in our house.

So until that glorious day when someone comes up with a low carb flaky alternative for Phyllo we will just enjoy this Greek inspired Spinach and Feta Pie. Not a bad deal if you ask me!  This recipe is great for dinner or a brunch. It fits well into  lower carb lifestyles and it is Trim Healthy Mama S friendly.


This savory pie is filled with all the same ingredients you find in traditional Spanakopita, starting with the spinach.  I use frozen spinach because it is easier and a time saver. You simply thaw the bag of spinach and then squeeze as much water out as possible before adding it to your mixing bowl.

Once all the water has been removed add in the three cheeses (Ricotta, Parmesan, and Feta) along with your eggs, cream and spices and you filling is almost done.  See how easy it is so far? Easy Peasy!  Continue mixing all the ingredients until they are all mixed in well. The filling will be nice and thick and that is perfect. Set it aside to let the flavors meld together while you work or the pie crust.


This savory crust compliments the spinach filling wonderfully and it is just as easy to throw together. Start by adding your low carb and gluten free baking blend (I use Trim Healthy Mama Baking Blend) to your food processor. Then add in the spices and other dry ingredients and give them a whirl to mix them up a bit.


Next you will slowly drop in your cold cubed butter (mmm…butter!) pulsing the blades some until all the butter is incorporated into the dry mixture. Next add in your water a tablespoon at the time until your dough forms a nice ball. You want your dough to stick together nicely but not be wet and too sticky to roll out.  Place your dough ball on some wax paper and cover with more wax paper or clear wrap to roll it out. Roll the pie crust to an even thickness all around and it is the size you need to fill you pie plate. I used a 9 inch and it worked great.

To get the crust into your pie plate remove the top later of wax paper and slowly flip the bottom sheet over onto your pie plate. Making sure it is centered in the plate begin peeling back the wax paper and pressing your crust into the bottom. Don’t rush this step, slow and steady is best. If you get tears, just patch them up, nothing has to be perfect.


Once you have your crust in your baking dish then I suggest blind baking it for about 8 minutes just to set it. I find that the crust doesn’t get soggy this way when you add your wet filling. It is smooth sailing from here. Just add your filling into the crust after it blind bakes and spread it evenly around. Top with some more Parmesan cheese and then cover with foil. Bake the covered pie for 35 minutes before removing the foil and baking for the last 10 minutes. The foil will help insure that your crust doesn’t get overly brown as the pie cooks.




Serve the pie right out of the oven topped with a drizzle of melted butter (if you dare, and yes…I dare) for that extra dreaminess! This protein packed spinach pie serves 6 people and is a great lower carb relative of the Spanakopita. Not only does it make a great dinner or brunch but it is just as fabulous when you warm up leftovers for your lunches.

Feel free to play around with the filling and adjust the spices to match your favorite version. I hope you and those special ones sitting around your table enjoy it as well as we do at our table!
Tweet: Saying no to bad carbs, doesn't mean saying no to flavor! Spinach Pie, yes please! http://ctt.ec/3IgjW+


Spinach and Feta Pie (Low Carb, Gluten Free, THM-S)

For the Filling:

  • 16 oz frozen chopped spinach, thawed and drained
  • 2 green onions chopped fine
  • 1/2 cup of Ricotta Cheese
  • 1/2 cup of Parmesan Cheese
  • 4 oz crumbled Feta Cheese
  • 3 large eggs, slightly beaten
  • 3 Tbsp heavy cream
  • 1 tsp of each: onion powder, garlic powder,dill
  • 1/2 tsp black pepper
  • 1/2 tsp salt

For a 9 ” Crust:

  • 1 cup Trim Healthy Mama Baking Blend (or your own blend)
  • 1/4 cup Nutritional Yeast (Optional for a more savory flavor)
  • 1/4 cup Whey Protein (I use Trim Healthy Mama brand)
  • 1/4 tsp garlic powder
  • pinch of salt
  • 2 Tbsp  of grated Parmesan Cheese
  • 1 stick of cold butter, cubed
  • 2-3 Tbsp ice water (add slowly just to bring dough together)

Directions: Start with thawed spinach making sure to squeeze out all the excess water. Next add in all the other filling ingredients and mix well until all are incorporated. Once combined set the filling aside and begin mixing the dry ingredients for your crust in a food processor. While your food processor is going slowly drop in your cubed butter. After your butter has all be dropped in next you will begin adding your water one tablespoon at a time. You will need to watch this carefully and add just enough to make your dough come together in a ball. You do not want to add to much water, the dough will become sticky and be hard to work with.

Roll your dough out between two pieces of wax paper. You will need to roll your dough out to fit the size of your pie plate. I used a 9 inch glass pie plate. Be patient and work slowing as you move your crust into your pie plate. Don’t worry if you get holes, just patch them up with some of the extra pie dough. Once your crust is in the pie plate blind bake it for 8 minutes in a preheated 350 degree oven. Once it has blind baked and you can add in your filling and spread it evenly in the crust. Top it with a little more Parmesan Cheese then cover it with foil and bake the pie for 35 minutes at 350 degrees. Uncover after the 35 minutes and  bake for the remaining 10 minutes.





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!


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.


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.


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!

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.


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!


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?


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!



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!


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.


  • 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.



Chicken and Black Bean Soup ( Low Fat, Gluten Free, THM Friendly)

I love soup and especially soup recipes that allow you to add or omit ingredients without jeopardizing the overall outcome and this easy chicken soup does just that.  For instance, if your family likes kidney beans more than black beans then just swap them out.  If you don’t have chicken breast in the fridge then grass-fed lean ground beef or lean ground turkey to keep it low fat and THM “E” friendly.  The soup will still taste great no matter the protein or bean choice! I love to top mine with a dollop of some Greek yogurt or lite sour cream. You can also serve this over a nice brown rice for the kiddos to make it even more filling.


This crock pot soup is a one pot wonder and just another reason to love your crock pot! Not only is it a “toss it all in” and go recipe it makes a big batch of soup that will feed a crowd or a small family with left overs for lunch the next day. I would say that makes this soup a keeper in my book and hopefully in yours. Anything that is easy and will keep on giving past the first meal is a favorite of mine!

Chicken and Black Bean Soup (Low Fat, Gluten Free, THM “E” Friendly)

Serves: 6-8

  • 2 cans of black beans rinsed
  • 3 large boneless and skinless chicken breast
  • 1 can of Rotel style tomatoes
  • 1 can of diced tomatoes
  • 1 12 oz bag of frozen pepper and onion mix
  • 1 small butternut squash, peeled, seeded and cubed
  • 4 stalks of celery, chopped
  • 8 cups of chicken stock (my large crock pot took more)
  • 1/2 cup of Nutritional Yeast
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 1 tsp salt
  • 1 tsp black pepper

Directions: Add all your ingredients to your crock pot.  You can leave the breast whole and shred them later or you can cube your chicken before adding it to your pot to save time. Pour in the chicken stock making sure to cover your ingredients completely.  It took 8-10 cups to cover mine ingredients in my crock pot but you can adjust here to meet your needs. You can also use a mix of water and chicken stock if you prefer. Cook 6-8 hours in the crock pot.

Chocolate Swirl Cheesecake (THM-S, Low Carb, Sugar Free, Gluten Free)

This past Halloween was a busy weekend here at our house as I am sure it was at many out there. Not only was it full of fall activities we also had a ton of friends and family over to celebrate my little man turning seven. I just got teary eyed typing that, the years sure fly by too fast don’t they?  We have been looking forward to this weekend for over a month but we knew that along with all the party fun and loved ones that the house would be full of all types of food and sugary junk that we try to avoid them.

So with the threats of those upcoming temptations I set out on Friday (in the midst of already hectic day of baking and decorating 3 dozen cupcakes) to create a sweet treat that would help us stay the course.


 Thankfully, this cheesecake tart was a success and great a treat without feeling deprived!  The crust to this dreamy dessert is so simple that I should be ashamed to tell you about but I am not because I know most of my fellow Trim Healthy Mama’s and low carbing friends love simple just as much as I do. Just toss all your crust ingredients into a food processor and turn it on. Slowly drizzle the butter in as it mixes. Your done when it looks like graham cracker crumbs.  See I told ya…Easy Peasy!

Once your crust mixture is ready, you can spray your tart pan (or what ever pan you choose) and add your mixture. Press the mixture into the bottom of the pan and up the sides. Make sure you press the crumb mixture around the pan as evenly as possible and up the sides a bit.  Blind bake your crust for about ten minutes then set aside to cool.

For the filling you will also use your handy-dandy food processor or  a blender if your prefer.  I did neglect to take pictures of this part because I was a stressed mom…oops, sorry.  The filling (like the crust) is so simple and again you just add all your filling ingredients  EXCEPT the chocolate and mix it up really well.  Once your mixture is smooth, scoop out and reserve one cup of the filling in a bowl  and set aside. Add the rest of the vanilla filling your crust and spread it around .


Next comes the beautiful swirl of chocolate! That swirl comes from adding in the cocoa powder and melted chocolate chips into that reserved bowl of filling. Just add them in and mix it until the white mixture is chocolate and smooth.  I suggest tasting the mix at this point and adjust your sweetness as it may need a bit more powered sweetener.  Once your chocolate filling is ready place spoonfuls around in the vanilla mixture then swirl with a knife or toothpick. Careful, you don’t want to scrape the crust.IMG_9714


This beauty bakes on the top rack at 350 for about 30-35 minutes. Let it cool completely before  you try removing it from the tart pan if you went that route. Either way let the cheese cake cool completely before you cut into it. Now, if you are like my husband (okay and myself) you will want to cut into this beauty as soon as it is cool but let me encourage you to cover it tightly and refrigerate overnight or at least until it has chilled. Trust me it is worth the wait and you will forget all about the waiting the minute you take your first bite!


I hope you have enjoyed reading about my latest dish on our table and that you try it out soon. I can promise you that it will definitely be a treat and one hopefully you will want to keep around.


Chocolate Swirl Cheesecake (Low Carb, Sugar Free, Gluten Free,THM-S)

Vanilla Filling Portion:

  • 16 oz of softened cream cheese
  • 1/3 cup of sour cream
  • 1/2 cup whipping cream
  • 1/2 cup Truvia or Pyure
  • 3 large eggs
  • 2 tsp of pure vanilla
  • pinch of salt

*Set aside 1/2 cup of this vanilla filling.

Chocolate Swirl filling:

  • 1/2 cup of reserved filling
  • 2 Tbsp cup of unsweetened coco
  • 1/4 cup of Lilly’s Chocolate Chips (or any sugar free chips you have)
  • 2 Tbsp powdered Truvia or Pyure

For the Crust:

  • 1 cup Trim Healthy Mama Baking Blend (or your favorite blend)
  • 1 stick of melted butter
  • 1/4 cup of unsweetened coco powder
  • 3 Tbsp of Truvia or Pyure

Directions: Begin your crust by adding the baking blend, coco, sweetener into your food processor. Turn your machine on and slowly add in the butter until your mixture looks like course crumbs. It should stick together when you press it between your fingers. Press the crust mixture into your greased pan evenly and up the sides a little. Blind bake your crust for about eight minutes on the top shelf at 350 degrees. Next for the filling add in the eggs, cream cheese, vanilla, powdered sweetener, whipping cream, salt and sour cream. Blend all of these ingredients well until they are all smooth. Reserve 1/2 cup of the vanilla filling in another bowl before adding the rest of the filling into the crust.

You will use the reserved 1/2 cup of filling to make your chocolate swirl. Add the reserved  filling, 2 Tbsp of coco powder, the melted 1/4 cup of chocolate chips back to your food processor and blend well. You may need to taste and add in a couple more tablespoons of sweetener but that is up to you. If your mixture is really thick you can thin it with a splash of cream. Once you have it all mixed well add scoops of the chocolate filling into your vanilla mixture. Use a knife or toothpicks to swirl the chocolate around throughout the vanilla mixture. Be careful not to scrape the crust with your tool of choice when swirling the chocolate in. Bake on the top rack at 350 degree for about 25 minutes. It will be firm to the touch with no wiggle. Let cool completely before cutting. Best if chilled over night or at least a few hours.


Egg Custard Pie (Low Carb, Sugar Free, THM (S), Gluten Free)

So this is a classic pie in my books for sure and I want to dedicate this version to my Daddy. I can remember growing up and my mom baking this for my Dad all the time. It was his all time favorite and quickly became one of mine also.   Of course, the original recipe my dad enjoyed growing up was full of sugar and was baked in a pie crust that was not gluten-free or remotely low carb. So, knowing that this family favorite of mine was no longer something I could enjoy on my low carb, sugar-free journey made me realize that there was only one thing I could do. I had to find a way to make this Egg Custard healthier so I could then pass it down to my son as my Grandmother had to my mom and dad.


Another reason I really cherish this pie is that my dad is no longer with me as he lost his battle with Cancer about 13 years ago now. I still miss him today just as much today as I did the day he left us. I hang on to every memory I have of him and every single thing that reminds me of him until I can see him again one day. Unfortunately he never got to meet my wonderful husband or his grandson Nathanael who will be seven in just a few weeks. I know that he would have loved them both and been so proud.


 This pie is such a simple dessert but man what it may lack in aesthetic appeal it certainly makes up for in texture and taste. One would not think that a filling with only four ingredients could make you sigh heavily and say out loud “oh my word that is heavenly!”, but this pie will do just that. I almost burst out into song after my first couple of forkfuls and yes… before you ask I might have a small habit of silly things like that but I will never tell! But don’t ask my husband because he is always willing to share stories of my silliness!


Now that we have opened your imagination up to just how delicious this pie is (and how silly this fluffy girl can be) let’s move on into the recipe. The first step is to get your crust working so you will have it ready when the filling is ready to add in.


I have tried this pie out many times to make a low carb pie out of almond or coconut flour but the crust never quite had the taste and texture I was hoping for. However, this time I subbed the Trim Healthy Mama Baking Blend for the flour in my family’s go to recipe for pie crust and it perfectly for a 9-10 inch pie plate.


To make the custard you will need to first “scald” your heavy cream in a heavy sauce pan over medium heat. Note I said “scald” not boil here. Scalding is a technique used with many dishes containing milk.  Basically you are just bringing your heavy cream to temperature close to boiling but not quite. My mom taught me this growing up by telling me to watch for the tiny bubbles forming on the sides of the pan. When you see those then take it off the heat. While the milk is heating up add in your sweetener and whisk it really well now and then so it dissolves. Once your milk is scalded pull it off the burner and set it aside. Next beat the eggs and vanilla together in a bowl large enough to hold the eggs and the milk that you will add in a bit.

 It is important to pour the mixture into the crust slowing as to not make a ton of bubbles in the pie. You would think that these little bubbles would go away in the oven as it bakes and some do but the others stick around to enjoy the party. I don’t know about you but I love my pies creamy and my warm bath water full of bubbles,  but not the other way around. You can sprinkle cinnamon on the top like I do or you can leave it off.


Once your lovely yellow custard is in the pie crust it is time to get this beauty in the oven which can be a tricky also since the liquid is pretty much up to the top of the crust.  It might be wise to set the empty crust on a baking sheet before you add the custard so it is much easier to transport into to your oven. Once the pie is in the oven (that has been preheated) it will bake until the custard is set and only has a very slight “wobble”. Mine usually bakes for around 30-35 minutes but that could vary depending on your oven.  Just keep an eye on it after about 30 minutes as you don’t want the crust to burn and that is easy to do. The one below almost got away from me but I caught it just in time thankfully.


One last suggestion I have is that before you put this into the oven is to cover the pie with foil loosely so that the crust doesn’t brown to much before your pie is completely baked.


Egg Custard Pie (Low Carb, Sugar & Gluten Free, THM Friendly)

Oven Temp: 350                                                    Serves: 6-8


  • 4 large eggs
  • 2 tsp pure vanilla extract
  • 2 cups of heavy cream
  • 1/2 cup plus 1 Tablespoon of Pyure or Truvia (see note below the recipe)
  • pinch of salt

For the filling: Beat the 4 large eggs and vanilla together very well in a 4 cup bowl and set aside. Next you will need to scald your heavy cream and sweetener in a heavy sauce pan over medium heat. Remember scalding is not boiling so be sure you do not take your cream all the way up to a boil as it will split.  A good sign of when the milk is ready is the small bubbles forming around the top edges of the cream. After you have pulled your cream off the heat next you will add it very slowly to your beaten eggs whisking as you pour. Note: It is very import to do this step slowly so you avoid getting any bubbles or a foam forming on your egg mixture. Having a lot of bubbles in your mixture will change the outcome of your pie texture. No bubbles means a much creamier and smoother finish to your pie. Pour your filling into the crust and bake at 350 for 30-35 minutes. Oven times may vary.

Pie 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 mixture 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 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 will cover any 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.