#thm-s

This Keto Vanilla Mayonnaise Cake is a low-carb treat perfect for those following a ketogenic or low-carb diet. It's moist, fluffy, and bursting with vanilla flavor, making it an ideal dessert for any occasion.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 cup granulated erythritol sweetener. 2 tsp baking powder. 1/2 tsp xanthan gum. 1/4 tsp salt. 1/2 cup mayonnaise sugar-free. 4 large eggs. 1/4 cup unsweetened almond milk. 2 tsp vanilla extract. 1/4 tsp almond extract optional.

Instructions: Preheat the oven to 350F 175C. Grease a 9-inch round cake pan or line it with parchment paper. In a mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, xanthan gum, and salt. Add mayonnaise, eggs, almond milk, vanilla extract, and almond extract if using to the dry ingredients. Mix until well combined and smooth. Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully transfer the cake onto a wire rack to cool completely. Once cooled, slice and serve. Enjoy your delicious keto vanilla mayonnaise cake!

Prep Time: 15 minutes

Cook Time: 25 minutes

A delicious low-carb casserole packed with chicken, veggies, and cheesy goodness, perfect for a keto-friendly meal.

Ingredients: 2 cups cooked chicken, shredded. 2 cups broccoli florets. 1 cup cauliflower florets. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1 cup shredded cheddar cheese. 1/2 cup heavy cream. 2 tablespoons cream cheese. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-low heat. Add the garlic, onions, and bell peppers and cook them until they soften. Cook the broccoli and cauliflower florets until they are just barely soft. Add the chicken shreds and season with salt, pepper, and dried thyme. Mix heavy cream and cream cheese in a different saucepan until smooth. Add the cream mixture to the chicken and vegetables and mix them together. Put the mixture in a casserole dish and sprinkle cheddar cheese on top. Put it in the oven and bake for twenty to twenty-five minutes, or until the cheese melts and turns golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

If you want to avoid carbs, grains, and gluten, try this Grilled Keto Fathead Pizza instead of regular pizza. Melted mozzarella cheese, cream cheese, almond flour, and seasonings are mixed together to make fathead dough. The crust is deliciously chewy. The smoky flavor and crispy texture of grilling the pizza make it a great choice for summer cookouts or any time you want pizza without the carbs.

Ingredients: 1 1/2 cups shredded mozzarella cheese. 2 oz cream cheese. 3/4 cup almond flour. 1 large egg. 1/2 tsp garlic powder. 1/2 tsp Italian seasoning. 1/4 cup sugar-free marinara sauce. 1/2 cup shredded mozzarella cheese for topping. Your choice of low-carb pizza toppings e.g., pepperoni, sliced bell peppers, mushrooms.

Instructions: Preheat your grill to medium-high heat. In a microwave-safe bowl, combine 1 1/2 cups shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals until melted and well combined. Stir in almond flour, egg, garlic powder, and Italian seasoning until a dough forms. Place the dough between two sheets of parchment paper and roll it out into a circle, about 1/4 inch thick. Remove the top sheet of parchment paper and carefully transfer the dough onto the preheated grill. Cook for 3-4 minutes, or until the bottom is lightly browned and set. Carefully flip the dough using a spatula and cook for an additional 2-3 minutes on the other side. Once both sides are grilled, spread sugar-free marinara sauce over the crust, leaving a small border around the edges. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the sauce, then add your desired pizza toppings. Close the grill lid and cook for an additional 5-7 minutes, or until the cheese is melted and bubbly. Carefully remove the pizza from the grill, slice, and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Delicious pumpkin bars with a hint of fall spices topped with a creamy cinnamon cream cheese frosting. These bars are low carb, sugar-free, and suitable for those following the THM-S Trim Healthy Mama S lifestyle.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup pumpkin puree. 1/2 cup unsweetened almond milk. 1/2 cup erythritol or preferred low carb sweetener. 2 eggs. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 1 tsp baking powder. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp salt. 8 oz cream cheese, softened. 1/4 cup powdered erythritol or preferred low carb sweetener. 1 tsp ground cinnamon. 1/2 tsp vanilla extract.

Instructions: Preheat oven to 350F 175C and grease a 9x13 inch baking pan. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, spices, and salt. In another bowl, mix together pumpkin puree, almond milk, eggs, melted coconut oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until well combined. Spread the batter evenly into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely. While the bars are cooling, prepare the frosting. In a mixing bowl, beat together softened cream cheese, powdered erythritol, cinnamon, and vanilla extract until smooth and creamy. Once the bars are cooled, spread the frosting over the top. Cut into squares and serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes