Posts Tagged ‘low sugar’

THM Recipe: Chocolate Peanut Butter Muffins (S)

Dear Reader,

This is a new variant of my peanut butter muffin recipe. I think they’re scrumptious. They are also low-carb and gluten-free. If you are on the THM diet, they are an S.

Chocolate Peanut Butter Muffins (S):


1/2 c flax seed meal

1/3 c coconut flour

1 c xylitol

1/2 tsp baking soda

4 tbsp. unsweetened cocoa powder

1/2 c peanut butter

1 c almond milk (or other milk of your choice)

1 tsp vanilla

2 eggs or 1/3 c egg whites

optional: 1/3 c chocolate chips (plan-approved if you are on THM!)


Preheat oven to 350 and grease a muffin tin. Combine dry  ingredients. Add peanut butter, vanilla, milk and eggs. Stir well. If desired, stir in chocolate chips. Divide batter among greased muffin cups. Bake 30 minutes.

Makes 12 muffins.




Recipe: Low Carb Pumpkin Cheesecake (THM S)

Dear Reader,

Looking back, I can’t believe I never published my pumpkin cheesecake recipe. I know the word cheesecake intimidates some, but trust me, I am a lazy cook and mine is not hard, except for being hard to mess up. This recipe is gluten-free, low carb,  sugar-free and is you are the Trim Healthy Mama diet is an S snack (or dessert or, let’s face it, breakfast).

Low Carb Pumpkin Cheesecake



1/4 c Butter, melted
2 tsp Truvia, xylitol or other sweetener
1 1/2 c  Blanched almond flour*

2- 8 oz. pkg Reduced fat cream cheese
3 tbsp. Truvia, Xylitol, or other sweetener
1 c  Canned pumpkin
1 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp Ground cloves
2 Eggs
1/4 tsp Xantham gum
Splash vanilla

Optional toppings: Chopped pecans or dark chocolate, flaked or broken into small pieces

  • Blanched almond flour is not the same as almond meal. In most cases they are not substitutable but for this recipe I think you could make do with almond meal. It would make a slightly less smooth, more crumbly crust.


  1. Preheat oven to 350. Prepare a 9″ spring-form pan by greasing lightly. Combine melted butter, 2 tsp Truvia and almond flour until of a smooth and even consistency. Using wax paper, press this mixture into the prepared pan to evenly cover the bottom. Bake in preheated oven for 7 minutes. The crust should be set but not brown when done.
  2. Meanwhile, combine all the filling ingredients and use an electric mixer to mix until well combined and as smooth as possible. Ideally, for appearances sake, you will have no little lumps of cream cheese. If you do (personally I have a cheap hand mixer and never get them all out), the flavor will still be good; only the appearances will be affected.
  3. Pour pumpkin mixture onto baked crust. Smooth out with a spatula. Return to oven and bake for 30 minutes. The mixture should be lightly browned and not wobbly when done.
  4. Remove from oven and allow to cool to room temperature. Run a knife around the edge to separate it from the edge of the pan. Refrigerate for a few hours or until ready to eat. Before eating, adorn with chopped pecans or flaked chocolate as desired.

Mixing up the crust


Pressing the crust into the pan





The filling ingredients — just dump them all in at once


Can you see the little lumps of cream cheese?


Fresh from the oven — now I know I can see the lumps!


Mmm . . .the chocolate not only tastes good, it covers up my lumps and makes the whole thing prettier.







Gluten-Free Chocolate Candy Cane Cookies

Dear Reader,

This is a variation on a recipe I had copied and tucked away. The original recipe was gluteny and fairly high sugar (including both white sugar and corn syrup); my version is gluten-free and while not sugar-free or low carb it does at least use less sugar.

Gluten-Free Chocolate Candy Cane Cookies


2 oz semi-sweet chocolate

10 tbsp. (1.25 sticks) butter

1 c xylitol

1 egg

1 tsp baking soda

1/4 tsp salt

1 tsp xantham gum

1/2 tbsp. vanilla

2 c gluten-free flour blend (I used Pamela’s this time)

1/2 c milk of your choice (I used cashew milk)

6 candy canes

1/4 c granulated sugar or more xyitol (I used sugar this time)


  1. Put butter and chocolate in pyrex container and microwave 30 seconds at a time until  both are melted, stirring after each 30 second increment. You don’t want to overdo the chocolate so we sure to stop frequently and stir, you will loiekly find that at the end the last bits of chocolate will just melt by being stirred with the now hot butter.  Set aside to cool a bit.
  2. Combine 1 c xylitol and egg in a large mixing bowl. Beat together
  3. Stir in soda, salt, vanilla and xantham.
  4. Stir in chocolate mixture.
  5. Stir in 1 c of flour blend. Add remaining 1 c of flour blend and stir in as much as possible. Add 1/2 c milk and stir until well-combined and of a uniform consistency.
  6. Place bowl in fridge for 1/2-1 hour to make dough easier to handle.
  7. Preheat oven to 350 and prepare cookie sheets by lining them with parchment paper of silicone liners.
  8. Crush candy canes (the easier way is to put them, unwrapped in a sealed Ziploc bag and to get out all your aggressions but whacking them with a rolling pin) and combine in a small bowl with the 1/4 c sugar or xylitol.
  9. Pick up dough by teaspoon-fuls. Roll into balls and them roll in the candy candy-sugar mixture. Place on cookie sheets.
  10. Bake in preheated oven for 10 minutes.
  11. Allow to cool for 3-4 minutes on cookie sheets before transferring to plate or cooling rack — I found that this was especially important for these cookies to help them hold together.


We’re near the end here and there is more sugar than candy-cane left.


Almost done with this sheet.


They’re put of the oven.


And now they’re cool and ready to eat!

Merry Christmas!


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