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Enjoy the rich, creamy taste of cannoli without feeling bad about it! If you are following a ketogenic or Trim Healthy Mama THM S diet, this Keto Cannoli Ice Cream is a delicious low-carb, grain-free, gluten-free, and sugar-free treat that will satisfy your sweet tooth.

Ingredients: 2 cups heavy cream. 1 cup unsweetened almond milk. 1/2 cup powdered erythritol or preferred keto-friendly sweetener. 1/4 cup mascarpone cheese. 1/4 cup ricotta cheese. 1/4 cup dark chocolate chips sugar-free. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 1/4 teaspoon cinnamon. 1/4 cup chopped pistachios optional, for garnish.

Instructions: Mix powdered sweetener, heavy cream, almond milk, mascarpone cheese, ricotta cheese, vanilla extract, almond extract, and cinnamon in a bowl. Mix well until everything is smooth and creamy. Put the mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of soft serve. When the last few minutes are up, add the dark chocolate chips and mix them in. Put the ice cream in a container that can go in the freezer. Freeze it for at least two hours, or until it is firm. If you want, you can serve it with chopped pistachios on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

This Buffalo Chicken Casserole is tasty and filling, and it's perfect for people who are on a THM-S Trim Healthy Mama S or low-carb diet. This casserole is sure to be a hit! It has buffalo sauce, ranch dressing, and cheese, what more could you want

Ingredients: 4 cups cooked shredded chicken. 1/2 cup Frank's RedHot Original Sauce. 1/2 cup ranch dressing. 1 cup shredded cheddar cheese. 1/4 cup crumbled blue cheese. 1/4 cup chopped green onions. 1/4 cup diced celery. 1/4 teaspoon garlic powder. Salt and pepper to taste. 1/4 cup almond flour.

Instructions: Start by heating the oven to 350F 175C. Put the ranch dressing, cheddar cheese, blue cheese, green onions, celery, garlic powder, salt, and pepper in a large bowl. Add the shredded chicken and mix it all together. Combine well. Put the mixture in a casserole dish that has been greased. Spread out the almond flour on top of the casserole. After the oven is hot, bake for 25 to 30 minutes, or until the top is golden brown and bubbly. Take it out of the oven when it's done and let it cool down a bit before serving. If you want, you can add more green onions or celery as a garnish. Serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

A flavorful and satisfying grilled chicken salad that follows the THM S Trim Healthy Mama Satisfying guidelines. This salad is packed with protein, healthy fats, and fresh vegetables, making it a nutritious and delicious meal option.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 8 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1 cucumber, sliced. 1/4 cup red onion, thinly sliced. 1 avocado, sliced.

Instructions: Preheat grill to medium-high heat. In a small bowl, mix olive oil, garlic powder, paprika, salt, and black pepper to create a marinade. Place chicken breasts in a resealable plastic bag and pour marinade over them. Seal the bag and massage the marinade into the chicken. Let chicken marinate in the refrigerator for at least 30 minutes. Grill chicken breasts for 6-7 minutes per side, or until cooked through and no longer pink in the center. Remove chicken from the grill and let it rest for a few minutes before slicing. In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, and avocado slices. Top the salad with sliced grilled chicken breasts. Serve immediately and enjoy!

Prep Time: 40 minutes

Cook Time: 15 minutes

A delicious and healthy chicken salad recipe that's perfect for a Trim Healthy Mama Fuel Pull or Energizing meal. This salad is sugar-free and keto-friendly, making it a great option for those following a low-carb lifestyle.

Ingredients: 2 cups cooked chicken, diced. 1/2 cup diced celery. 1/4 cup diced red onion. 2 tablespoons diced dill pickles. 1/4 cup mayonnaise sugar-free. 2 tablespoons sour cream. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. Salt and pepper to taste. Lettuce leaves, for serving.

Instructions: Dice the chicken and put it in a large bowl. Add the celery, red onion, and dill pickles. Add the Dijon mustard, lemon juice, salt, and pepper to a small bowl and mix them together with a whisk. Add the dressing to the chicken and toss it around until it's well covered. Put the chicken salad on a bed of lettuce.

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the decadent flavors of caramel and chocolate without compromising your keto lifestyle with these Low Carb Keto Carmelitas. Made with almond and coconut flour, sugar-free caramel sauce, and chocolate chips, these bars are perfect for satisfying your sweet cravings while staying low-carb and grain-free.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup powdered erythritol sweetener. 1/2 cup unsalted butter, melted. 1 cup sugar-free caramel sauce. 1 cup sugar-free chocolate chips. 1/2 cup chopped pecans or walnuts.

Instructions: Warm the oven up to 350F 175C and put parchment paper in a square baking dish. Put almond flour, coconut flour, and powdered erythritol in a bowl and mix them together. Melt the butter and mix it in with the dry ingredients until a crumbly dough forms. Fill the baking dish with half of the dough and press it into the bottom. Spread the sugar-free caramel sauce out evenly on top of the dough layer. On top of the caramel layer, mix sugar-free chocolate chips and chopped nuts. On top of the caramel, chocolate, and nut layers, crumble the rest of the dough. Put it in an oven that is already hot and bake it for 20 to 25 minutes, or until the edges are golden brown. Let it cool all the way down before cutting it into bars. Have fun with your Low Carb Keto Carmelitas!

Prep Time: 15 minutes

Cook Time: 25 minutes

A flavorful and satisfying grilled chicken salad that follows the THM S Trim Healthy Mama Satisfying guidelines. This salad is packed with protein, healthy fats, and fresh vegetables, making it a nutritious and delicious meal option.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 8 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1 cucumber, sliced. 1/4 cup red onion, thinly sliced. 1 avocado, sliced.

Instructions: Preheat grill to medium-high heat. In a small bowl, mix olive oil, garlic powder, paprika, salt, and black pepper to create a marinade. Place chicken breasts in a resealable plastic bag and pour marinade over them. Seal the bag and massage the marinade into the chicken. Let chicken marinate in the refrigerator for at least 30 minutes. Grill chicken breasts for 6-7 minutes per side, or until cooked through and no longer pink in the center. Remove chicken from the grill and let it rest for a few minutes before slicing. In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, and avocado slices. Top the salad with sliced grilled chicken breasts. Serve immediately and enjoy!

Prep Time: 40 minutes

Cook Time: 15 minutes

Cheesecake bites that are low in carbs but still taste great are called Keto Oreo Cheesecake Bites. They taste great with chocolate and have a buttery almond flour crust, making them a great low-carb treat.

Ingredients: 8 oz cream cheese, softened. 1/4 cup powdered erythritol sweetener. 1 tsp vanilla extract. 1/2 cup heavy cream. 1/4 cup unsweetened cocoa powder. 1/4 cup almond flour. 2 tbsp melted butter. 1/4 cup sugar-free dark chocolate chips.

Instructions: Cream cheese, erythritol, and vanilla extract should be mixed together in a bowl until the mixture is smooth. Heavy cream should be whipped in a different bowl until stiff peaks form. Fold the whipped cream into the cream cheese mixture slowly until it is well mixed. Split the mix in half. Add unsweetened cocoa powder to one half and mix it in. Mix almond flour and melted butter into the other half to make the base for the cheesecake. Put cupcake liners in a mini muffin tin to line it. A little of the almond flour mix should be pressed into the bottom of each cupcake liner. Add a layer of the chocolate cheesecake mix on top. Add dark chocolate chips that don't have any added sugar. Place in the freezer for two to three hours or until solid. Enjoy cold!

Prep Time: 20 minutes

Cook Time: 0 minutes