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Dessert

Dessert

Monster Cookies (THM S, Keto)

Monster Cookies

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Dessert
By Gina Zammarchi Serves: 30 cookies

Melty chocolate in an ooey gooey peanut cookie: what's not to love! I have never been this excited to share a recipe with all of you. It has been my goal since starting THM to come up with an amazing, on plan version of my monster cookies recipe. Monster cookies have always been "my thing." Whenever my friends are in town, they want me to make monster cookies. When someone in my family is going through something hard, I made them monster cookies. When there's something to celebrate, what do my cousins request? Monster cookies! You get the point- I love monster cookies! Here's the thing you need to know. While this recipe fits into a THM S setting, each cookie has about 5.5 carbs, so you can't overdo it unless you are okay with tandem fueling. Here's the good news, I made them into big, thick 1.5 inch cookies! Finally, the trick to making this recipe taste like the original version of monster cookies is NOT TO OVER BAKE. Seriously, take them out when they're just set and a little brown on the edges. They are so much better. I'm speaking from experience!

Ingredients

  • 1 cup peanut butter
  • 1/2 cup butter, softened
  • 1 cup golden monk fruit sweetener
  • 1 cup regular monk fruit sweetener
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 cup peanut flour
  • 2 cups rolled oats
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup sugar free chocolate chips or butterscotch chips, or a mix of both

Instructions

1

Preheat oven to 375 degrees.

2

Cream the peanut butter, butter, and sweetener on medium-low in a stand mixer for at least 5 minutes, or until combined.

3

Add the eggs, one at a time, until well combined. Add the remaining ingredients and mix to combine.

4

Scoop the cookies onto a cooke sheet lined with parchment paper into 1.5 inch balls. Press down to flatten slightly, then back for 7 minutes, until just set and slightly golden around the edges. Do NOT over bake!

5

Allow to cool on the cookies sheet for for 5 minutes. They will continue to cook. Then, remove from the sheet and enjoy with a big glass of your favorite almond milk!

Dessert

Vanilla Cake (THM FP, Keto, Low Carb)

Vanilla Cake (THM FP, Keto, Low Carb)

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Dessert
By Gina Zammarchi Serves: 6
Prep Time: 10 minutes Cooking Time: 30 minutes

I cannot get enough chocolate. My husband, however, pleads with me to make him non-chocolate desserts. That is where the idea for the recipe came from! This cake is moist and delicious, but remains in FP territory by replacing eggs with egg whites, oil with Greek yogurt, and using THM Baking Blend, which is really amazing stuff! If you don’t have it, there are many versions created by other THM bloggers that would probably work. I have not tried any yet, so please let me know if you! Just watch out because using other versions of Baking Blend may result in the recipe becoming an S.

Ingredients

  • ¾ cup egg whites
  • ½ teaspoon mineral salt
  • ½ cup Greek yogurt
  • 1 cup THM Baking Blend
  • ½ cup THM Gentle Sweet
  • 1 teaspoon baking soda
  • 2 teaspoons clear vanilla (regular vanilla works but will change the color of the cake)
  • ½ teaspoon butter extract
  • ½ teaspoon almond extract, optional

Instructions

1

Preheat oven to 350 degrees. Line a loaf pan with parchment paper and spray with on plan oil.

2

Beat egg whites and salt until medium peaks form.

3

In a separate bowl, whisk together Baking Blend and baking soda.

4

Gently fold Baking Blend mixture, yogurt, Gentle Sweet, and extracts into the eggs white.

5

Allow to stand for 5 minutes to thicken.

6

Spread into prepared loaf pan and bake for 30-35 minutes. Serve with warm FP berry jam if desired!

Dessert

Buster Bar Dessert (THM S)

Buster Bar Dessert

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Dessert
By Gina Zammarchi Serves: 18-24

This is THM-ified version of one of my family’s favorite desserts. We have had it every Christmas and Fourth of July for as long as I can remember, so I couldn’t imagine letting this Fourth go past without creating a THM version! It tastes so rich and decadent that no one will notice it doesn’t have any sugar, and it’s a perfect special summer dessert since it doesn’t require turning on the oven.

Ingredients

  • CHOCOLATE COOKIE ("OREO") CRUST
  • 2 cups almond flour
  • 2/3 Cup Gentle Sweet
  • ½ cup melted butter
  • 1/3 cup cocoa powder
  • 1/3 cup black cocoa powder
  • 1 teaspoon mineral salt
  • ICE CREAM LAYER
  • 2 quarts of any on plan vanilla ice cream would work such as Enlightened or Halo Top. I make Becky Yoder’s Vanilla Ice Cream recipe which is absolutely delicious and tastes perfect in this recipe. I use one entire batch. Here is the link: https://abetteryouwithcoachbecky.com/vanilla-ice-cream/
  • 1½ cups roasted, salted peanuts
  • HOT FUDGE LAYER
  • 1 cup Gentle Sweet
  • 1½ cup heavy cream
  • ¾ cocoa powder
  • 1/3 cup black cocoa powder (or regular cocoa powder, but the black gives it an “Oreo” like flavor)
  • ½ cup butter
  • 1 teaspoon vanilla
  • ½ teaspoon mineral salt
  • ¼ teaspoon glucomannan (“gluccie”)

Instructions

1

Prepare the crust by combining almond flour, Gentle Sweet, cocoa powders, and salt. Slowly drizzle in melted butter and combine until the mixture has the texture of sand. Press into the bottom of a 9X13 casserole pan. Freeze.

2

If you are going to make your own ice cream, prepare per instructions. When finished spinning in your ice cream maker, reserve the ice cream while the crust freezes. If you are using store bought vanilla ice cream, take out from freezer and allow to soften.

3

Meanwhile, prepare the hot fudge topping. Combine Gentle Sweet, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined. Add vanilla and sprinkle gluccie over top. Whisk quickly to combine. Continue cooking and stirring until thickened and smooth. Let cool to room temperature.

4

Once crust is frozen, evenly spread softened vanilla ice cream on the crust. Sprinkle salted peanuts and press into the ice cream. Freeze.

5

Once frozen, spread room temp fudge on top of ice cream. Freeze.

6

When the fudge layer is frozen, cut into squares and serve! You may have to allow it to sit on the counter for a few minutes to thaw to make cutting easier!

Dessert

Toasted Coconut Skinny Chocolate

Toasted Coconut Skinny Chocolate

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Dessert
By Gina Zammarchi Serves: 8
Prep Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes

I will admit I addicted to skinny chocolate, especially this variation I created while trying to avoid the temptation of all the goodies my family brought to the cabin last week. Rather than using all coconut oil, I used half cocoa butter, which has many benefits, including boosting happiness by raising endorphin, serotonin, and dopamine levels in the body! Plus, it’s delicious.

Ingredients

  • 1/2 c. Extra virgin coconut oil
  • 1/2 c. Cocoa butter (or more coconut oil)
  • 1/2 c. Cocoa powder
  • 1 tablespoon black coco powder (optional, but gives a lovely, earthy flovro)
  • 2 T. Butter (Kerrygold tastes best)
  • 2 tablespoons ground super sweet
  • 1 tsp. Espresso powder (optional)
  • 2 tsp. Sunflower lecithin (optional)
  • 2 tsp. Vanilla extract
  • 1/8 tsp mineral salt
  • --
  • Toasted coconut
  • 1 c. Shredded unsweetened coconut
  • 1 T. Butter
  • 1 T. Monkfruit sweetener
  • Mineral salt to taste

Instructions

1

Mix coconut oil, cocoa butter, cocoa powder, butter, sweetener, espresso powder, sunflower lecithin, vanilla extract, and mineral salt in a saucepan over low heat. Meanwhile, put coconut in a frying pan over medium heat and toast until just turning golden, stirring frequently. Add butter and monk fruit. Continue stirring until caramelized and golden brown. Watch carefully because coconut burns easily.

2

Pour the chocolate into an 8X8 pan lined with parchment paper. Sprinkle the caramelized coconut on top. You can mix it in if you want. Then sprinkle mineral salt over the top. Freeze to harden. Try not to eat it all in one sitting!