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Dessert

Monster Cookies (THM S, Keto)

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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!

August 7, 2020 By
2
Dinner

Slow Cooker Italian Beef (keto, THM S)

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Slow Cooker Italian Beef (keto, THM S)

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Dinner – Italian
By Gina Zammarchi – Serves: 8-10
Prep Time: 10 minutes – Cooking Time: 8 hours

This is another one of my family's favorite recipes. It is so simple- you can through it together within 10 minutes! The original recipe was pretty spicy, so I gave some options to make it less hot in case you have some that can't tolerate the heat in your family (like I do in my family!!). We used to eat it over crusty Italian rolls, which while tasty, isn't the best for weightless. I find I enjoy it just as much when I put it over a plate of roasted cauliflower!

Ingredients

  • 4-5 pound chuck or beef arm roast
  • 1 jar pepperoncini peppers, or for less heat, 1 jar of mild banana peppers, or feel free to half pepperoncini and half banana peppers
  • 1 onion, diced
  • 1 can light beer, gluten free if necessary*
  • 1-2 Tbs. Italian Seasoning
  • 1 Tbs. garlic powder
  • 1 Tbs. mineral salt
  • 2 teaspoons black pepper

Instructions

1

Put all the ingredients in a crock pot on low for about 8 hours or until tender. Remove stems from peppers. Shred beef and serve on hard rolls or over roasted cauliflower (to stay as THM S).

Notes

*the can of beer is optional, but it really helps to tenderize the meat and give a great flavor. I highly recommend!

July 25, 2020 By
0
Dessert

Vanilla Cake (THM FP, Keto, Low Carb)

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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!

July 15, 2020 By
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