Category: keto

Chocolate Cream Pie (DF, GF, & Egg Free) {THM:S}

If you’ve been craving Chocolate Cream pie but can’t handle dairy or eggs..I’ve got you! You won’t be missing either with this delicously creamy chocolate pie! I think I see more allergen friendly recipes in this blogs future!

Before sharing this recipe: The hands on part is minimal, but it does take several hours to fully set, so plan accordingly!

We had a smallish gathering for Thanksgiving this year & (as usual!) I got healthy dessert responsibilities!!

My entire family has been friends with my one of my brother in laws family since before I was even born…..& it was his chocoholic sisters request. She doesn’t really do dairy or grains & my sister can’t do dairy or eggs…so..challenge accepted!

I give to you….Chocolate Cream Pie that’s Dairy, Egg, Grain, Gluten, & Sugar Free! It may seem like there’s nothing left to create a pie without having any of those options, but trust me…there is! My whipped cream & milk chocolate loving little sister LOVED it.

I was quite surprised with how well it turned out since it was an experiment, so I immediately had to go make it 2 days later to ensure I had everything written down correctly as I got requests for the recipe. Such a hardship, I know…I had it for breakfast and afternoon snack this week. 🙂

I’ve had requests to share what ingredients I use, so I’ll just highlight a few….I plan on doing a master post of my ingredients for future reference.

I buy 99% of my grocery items from my local health food store, Golden Harvest Market, so available brands may vary, but at least you’ll know the gist of the ingredients.

Coconut milk: I use the Field Day brand for Full Fat & Light (or whatever happens to be on sale!) . You may be able to find Goya or Thai Kitchen which are both comparable.

Coconut Cream: I used the Thai Kitchen brand. Do not confuse it with CREAM OF COCONUT which is full of sugar!

Sugar Free Dark Chocolate Chips: I used the Lily’s Dark Chocolate Chips, as they are completely dairy free. Feel free to use another brand, such as Bake Believe or THM’s own chocolate chips. I have not made this recipe using another brand so I cannot vouch for how they melt. NOTE: 9 oz. chocolate chips is the equivalent of 1 1/2 cups.

85% or darker chocolate (finely chopped) may be used, but you may need to increase sweetener as desired!

Sweeteners: My favorite sweetener is THM’s own Xylitol Free Gentle Sweet. It does not (to me!) have a strong aftertaste and the majority of people that are not sugar free do enjoy the baked items I’ve made with it. Xylitol is a HUGE no-no in my house since there are 2 EXTREMELY nosy dogs that live here & some of my family members can’t handle xylitol.

Swerve Confectioners Style is my go to for sweetening cream since its already ground and therefore it doesn’t have to be whipped until dissolved, which lessens the chance of overwhipping your cream.

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Chocolate Cream Pie (DF, GF, & EGG FREE) {THM:S}

All the chocolatey goodness of a Chocolate Cream Pie but Dairy Free!
Course: Dessert
Keyword: chocolate, dairy free, dessert, egg free, gluten free, keto, Low carb, pies
Servings: 8

Ingredients

CRUST

  • 2 cups almond flour
  • 3 Tablespoons Gentle Sweet or equivalent of other on plan sweetener
  • ⅛ teaspoon salt
  • 3 Tablespoons cocoa powder
  • ¼ cup coconut oil, melted

FILLING

  • 2 teaspoons gelatin
  • 2 Tablespoons cashew milk or other nondairy milk
  • 1-13.66 oz. can full fat coconut milk (see notes on how to use light coconut milk)
  • ¼ cup gentle sweet
  • ¼ teaspoon salt
  • 1-9 oz. bag sugar free dark chocolate chips, or other on plan chocolate
  • 1 teaspoon pure vanilla extract

TOPPING

  • 2-13.66 oz. cans full fat coconut milk, chilled
  • 1½ Tablespoons Swerve confectioners style sugar, or other on plan sweetener, powdered
  • ½ teaspoon pure vanilla extract

Instructions

  • Preheat oven to 350°

CRUST

  • Combine all crust ingredients except for coconut oil & whisk together using a fork or whisk until no lumps remain.
  • Add melted coconut oil to mixture & mix together with fork until completely blended. Press firmly onto sides and bottom of a 9-inch pie pan. (Using a measuring cup or tamper to press it down work well.)
  • Bake for 12 minutes. Set aside to cool.

FILLING

  • Sprinkle gelatin over cashew milk in small bowl & let soften for several minutes.
  • Heat coconut milk, gentle sweet, & salt together in pan over medium low heat until hot, but not boiling, stirring once or twice to ensure all sweetener granules are dissolved.
  • Add softened gelatin to coconut milk mixture and whisk together to dissolve all gelatin.
  • Place chocolate chips in a bowl and pour hot coconut milk mixture over chocolate chips.
  • Let mixture sit for 2 minutes. Whisk until smooth & stir in vanilla.
  • Cover bowl and refrigerate until mixture is set, 4 hours or overnight.
  • Once mixture is chilled, remove from refrigerator & using handheld mixer, beat on high (I use a small kitchen-aid hand mixer and high is 5 on it.) for about 3 minutes, or until mixture is creamy and slightly lightened in color.
  • Scrape into prepared pie crust & smooth top.
  • Press a sheet of plastic wrap over the top of filling & refrigerate until set, about 2-3 hours
  • Once set, top with whipped coconut cream

TOPPING:

  • Open cans of chilled coconut milk & scoop out ONLY the SOLID CREAM into a bowl. (The thin, watery part can be used in other recipes, like lentil soup or smoothies!)
  • Add sweetener & vanilla extract to coconut cream & whisk together using hand mixer on high speed for about 3-4 minutes, until sweetener is dissolved. It will stiffen, but not to the point of regular whipped cream.
  • Spread cream over top of pie or pipe it on decoratively using a large frosting tip.
  • Garnish with shaved chocolate or a chocolate glaze, if desired. (Any recipe would work for it, but the glaze from the Peanut Butter Cookie Muffins comes to mind.)

Notes

You may use low fat coconut milk in place of full fat.  If doing so you’ll need to increase the gelatin to 4 teaspoons (up from 2 teaspoons). Follow the directions, but if when softening gelatin it’s not completely moist, add a few more drops of nondairy milk until it is. (no more than a teaspoon or two extra should be needed.) 
Any on plan chocolate may be used, if using a milk chocolate you may want to decrease the sweetener.
1 can of coconut cream (not to be confused with CREAM of coconut!), may be used in place of the 2 cans of full fat coconut milk. You may need to decrease the sweetener as it will yield a slightly lesser amount than the 2 cans.
I like to use the Swerve confectioners style sweetener as it doesn’t leave a gritty feel and seems to help stabilize the coconut cream.
When covering the pie filling, I like to spray the plastic wrap with cooking spray to prevent sticking.

Pumpkin Cream Pie with Cinnamon Whipped Cream {THM:S}

Want to free up oven space on Thanksgiving Day? Here’s a Pumpkin Cream Pie recipe that’ll do just that!

I’m in charge of the refrigerated sweets case at my workplace & therefore have to come up with seasonal recipes to keep the case full….enter Pumpkin Cream Pie! While I was working on it, I KNEW I had to come up with a healthy version of it since my sample bit was SO tasty!

I tested one version, but ended up adding WAY TOO MUCH pumpkin & ended up with a sweet pumpkin soup….I put off to the side, but with Thanksgiving coming up, I knew I had to get it out and try again to ensure there was an on plan dessert for me!

I made it earlier this week & shared a picture on the main Trim Healthy Mama group on Facebook….I was BLOWN away by the amount of comments, reactions & YES, RECIPE PLEASE ASAP’s! I gave up trying to respond to them all!

SO here you go….(It’s the only photo I have of it, as it was a last minute photoshoot with my phone!)

I tested this recipe in mini pie pans…so I halved the entire recipe & pressed the crust into 4 mini pie/tart pans.

I like doing things a little on the fancy side, so I piped the whipped cream using an open star tip (my favorite!) & piping bag, but you’re certainly welcome to just plop it on however it suits your fancy!

Yes, this pie is MOST DEFINETLY a heavy S, but….if it helps me stay on plan through the holidays, I’m EATING HEAVY S pies!

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Pumpkin Cream Pie with Cinnamon Whipped Cream{THM:S}

A creamy, no-bake version of everyone's favorite Thanksgiving pie!
Course: Dessert
Cuisine: American
Keyword: dessert, gluten free, keto, Low carb, pie, sugar free
Servings: 8

Ingredients

Crust:

Cinnamon Whipped Cream

  • 1½ cups heavy cream
  • 3 Tablespoons Swerve Confectioners Style Sugar, or other on plan equivalent
  • 1½ teaspoon cinnamon or pumpkin pie spice
  • ½ teaspoon maple flavoring
  • ½ teaspoon vanilla extract

Pie Filling

  • 12 oz. Neufchâtel cheese
  • ⅓ cup Gentle Sweet, or other on plan equivalent
  • 1 Tablespoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract

Instructions

  • Prepare pie crust & set aside.

Whipped Cream:

  • Whip cream, sweetener, cinnamon & flavorings together until soft peaks form. Set aside.

Filling:

  • Whip the neufchatel cheese, sweetener, spices, & salt together until smooth, scraping bowl down as needed.
  • Add pumpkin puree & vanilla, mixing until smooth.
  • Fold in 1/2 of prepared whipped cream. Scrape into prepared pie shell & smooth top.

Finishing & Garnish:

  • Top filling with remainder of whipped cream. Garnish with more cinnamon or freshly grated nutmeg, if desired.

Notes

You will need 1-9 inch on plan pie crust, baked if not using a no-bake crust recipe.

Flourless Chocolate Cake {THM:XO} -w/ S option

I’ve been working on creating some dairy free (as in not even any butter!) recipes for one of my older sisters who is not able to handle ANY dairy at this point in her life. She also is unable to handle any sweeteners except honey, coconut sugar, & pure stevia.

Nothing makes me happier than to have a challenge like that and come up with a recipe that brings joy to the person who has to deal with those challenges. I was able to take my regular recipe for Flourless Chocolate Cake and transform it into a delicious dairy free dessert for her 18th wedding anniversary dinner. Even my brother in law said it was delicious, except for the coffee flavor. 🙂 You definitely don’t need to add the espresso/coffee, but I find it brings out SUCH a depth of flavor that I don’t like to leave it out

Now, as general rule coconut sugar & honey are not recommended sweeteners on THM, except for children and those who don’t feel the need (or don’t happen to have a sweet tooth the size of Texas like me!) to consume desserts, except on the rare occasion, like my sister.

That’s not to say I didn’t enjoy a piece when I made it. How could you resist a piece of beauty like this!

I haven’t tested it, but you may substitute an equivalent on plan sweetener for the coconut sugar, following the same directions as with the coconut sugar.

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Flourless Chocolate Cake

Course: Dessert
Keyword: birthday dessert, chocolate, dairy free, gluten free, keto, THM
Servings: 8

Ingredients

CAKE

  • 4 large eggs, cold
  • ¾ cup coconut sugar
  • 1 teaspoon vanilla
  • ⅛ teaspoon salt
  • 8 ounces 100% unsweetened chocolate, coarsely chopped
  • ½ cup butter flavored coconut oil (like this one.)
  • 2 Tablespoons espresso or strong coffee, optional

GLAZE

  • 2 ounces unsweetened chocolate, coarsely chopped
  • 1-5.4 ounce can unsweetened coconut cream
  • 2 Tablespoons butter flavored coconut oil
  • ¼ cup coconut sugar

Instructions

CAKE

  • Preheat oven to 325°. Line a round 6 inch pan with parchment paper, grease pan and dust with unsweetened cocoa powder. Place in a 13×9 pan and set aside. Bring a kettle of water to a boil.
  • Using a hand mixer on high speed, beat eggs, coconut sugar, vanilla, and salt until foamy, increased in volume, and lightened in color, about 5 minutes.
  • Meanwhile, in a heatproof bowl set over a saucepan of simmering water, melt unsweetened chocolate, butter flavored coconut oil, and espresso (if using) until smooth and very warm, stirring once or twice.
  • Using a large rubber spatula, fold ⅓ of egg mixture into melted chocolate mixture until only a few streaks of egg are visible. Fold in ½ of remaining foam, then last of remaining foam until mixture is completely mixed with no streaks of egg foam remaining.
  • Scrape batter into prepared pan and smooth top with rubber spatula.
  • Set 13 x 9 pan on oven rack and pour enough boiling water into pan to come about ½ way up side of pan. Bake until cake has risen just slightly, edges are just beginning to set, and instant read thermometer inserted in center of cake register 140°, about 18-20 minutes.
  • Remove cake from water and set on wire rack to cool to room temperature. (Run thin knife between edge of cake and cake pan to loosen.)
  • Remove from pan and place on desired serving tray. Glaze and garnish as desired.

GLAZE

  • Place unsweetened chocolate in a small bowl.
  • Combine remaining glaze ingredients in a small pan and bring to a boil. Boil until coconut sugar is dissolved, about 1-2 minutes.
  • Pour coconut milk mixture over chopped chocolate and whisk until smooth.
  • Pour over cooled cake and garnish with fresh fruit, mint leaves and grated chocolate as desired.

Notes

You will have leftover glaze, as I wasn’t about to use 1/2 a can of coconut cream! 🙂 You may use it as glaze for another baked good, stir it into coffee for a mocha or just eat it!
Recipe may be doubled to make a 9 inch cake. However, the glaze recipe will not need to be.
If using a springform pan, tightly wrap in foil to create a waterproof wrap for the pan.
If doubling recipe, place the 9 inch pan in a large roasting pan. 
To make cake look super professional, place baked cake on cake pad of same size, set on cooling rack placed on sheet pan or over news/parchment paper and then glaze. Once glaze is set, place on desired serving dish, garnish and serve.