Sweets and Treats

Z’s Madeleine’s

Sugar-free, THM-S, Keto

Copycat Awesomeness!

These little suckers are totally copycats of Starbucks little Madeleine cookies…except they they don’t have all the preservatives, refined flours and sugar that those guys from Starbucks have! They have a delightful buttery taste and the perfect little cake/cookie texture! The best part about these little guys are…they are sugar-free! Completely guilt-free, and perfect with coffee!!!

I had made these little cakes originally as just little cookies, but as soon as I tasted them, I knew that I needed to make these into Madeleine’s!

The rich buttery taste were just too good to resist, and I knew they would look beautiful as traditional little tea cakes. So, I went online and ordered some madeleine molds, and alas…here they are!


“I’d like to order a cup of coffee with unsweetened cashew milk and one packet of Gentle Sweet, and I’d like a few of those delicious looking Z’s Madeleine’s!”

Yes please!

Teddy to the Rescue!

I don’t know about you, but I name my appliances. Especially the ones I love! I named my new Vitamix, Teddy. I named him after one of my favorite Presidents of all times! (you can read all about why I love him here https://zhealthyhousewife.com/2018/01/13/theadore/)

You guessed it…these little guys were made in my favorite appliance! It really makes life so much easier when you have great tools for your cooking and baking. My Vitamix Teddy is no exception! I just throw my ingredients in and blend, then I pour, then I bake!


If you are on the fence of whether or not to invest in one…I would say…JUST DO IT!!! Mine truly has been worth every penny! AND…10 year warranty! Yes please!

Here’s a link…(I get a little commission if you buy from this link! Check out my affiliates disclosure below)…

The Recipe

I sent a Tupperware full of these little cookies to work with my husband and he reported back that “the guys loved them!”. I also had a friend taste one and she said she “got goosebumps, because they are so good”.

So, it is safe to say that these are delicious!

Even my son was impressed, and said, “Mommy…how do you get these to taste so yummy without sugar?”


I love this boy and how he is always willing to taste test my baked goods!

These little guys really do turn out so pretty! They would perfect for a special tea or a little church event!

I will be enjoying a couple of these with my coffee later this morning (makes the perfect “S” snack), and I will be feeling 0 guilt!


I hope that you enjoy them as much as we do!

God Bless!


Z’s Madeleine’s

Sugar-Free, THM-S, Keto.

A deliciously buttery little cake! Perfect for a Tea or just with a cup of your favorite coffee!

5 minPrep Time

20 minCook Time

25 minTotal Time

Save RecipeSave Recipe
Recipe Image


  • 2 sticks softened butter (1 cup)
  • 1 8 oz brick of softened cream cheese
  • 2 eggs
  • 1 cup gentle sweet
  • 1/2 tsp butter extract
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cup almond flour
  • 1/4 cup oat fiber


  1. In a high powered blender:
  2. add in butter, cream cheese, gentle sweet and extracts.
  3. Blend until fluffy
  4. Add in the eggs and blend until creamy.
  5. Add in the rest of ingredients and blend until smooth and thick.
  6. Place in uncreased silicone molds.
  7. Bake at 350 for 20 minutes or until edges are golden and the center is no longer gooey.
  8. Let cool completely.
  9. Serve with coffee, tea or your favorite hot drink!
  10. Enjoy!



1272 cal


96 g


66 g


57 g
Click Here For Full Nutrition, Exchanges, and My Plate Info




Sweets and Treats

Z’s Chocolate Oat Bars

Sugar-free, THM-E, Low fat

A delicious little cake with a big protein punch! The best part is that they are soooooooo easy to make!

“Store-bought, Shmore-bought”

Lately I have been very frustrated with store-bought protein bars, cookies and cakes. There are so many choices available for protein bars and things, that you could literally spend an hour in a Sprouts or health food store, deciding which ones to buy! Although there are a plethora of choices for protein treats, almost all of them have ingredients that I don’t prefer, or that don’t fall into the THM way of life.

Even if they say “vegan”, or “non-gmo”, or “plant-based”, almost always they have loads of sugar in them or no healthy carbs, or the sweetener they use is yucky. There really is a host of problems that I find with protein bars, cookies and cakes.

There are a couple of yummy protein bars or cookies that work, and that I actually do keep on hand for quick grab snacks or on-the-go must haves, but there literally are only a couple of brands that I would buy.

Also, I don’t know if it’s just me, but most of the protein bars, cookies and cakes that I have tried TASTE LIKE CRAP! I mean…EW! Also…I just can’t bring myself to pay almost $3 (sometimes more) for something that tastes like chalk! No thanks!

Look at that beautiful fluffy thang!

And, that is where I end up being frustrated and saying to myself, “store-bought, shmore-bought…I’ll make my own…and they’ll taste so much better!”

The thing I love about these awesome little cakes/bars is that they are so fluffy! They really do have the consistency of a cake, but the impact of a protein bar.

They are easy to wrap up and stick in fridge for easy grabbing.  I made them a couple of weeks ago for my husband to take to work, and he loved having what felt like a treat, but also knowing that it was good for him and energy giving!

These little bars are made with oat flour and lots of protein, so they are perfect for those needed afternoon “pick-me-ups”.


 Do It Yourself

I am one of those “weirdo” kinds of people who likes to try everything on my own. If I don’t like something, I make my own. If I can’t get someone to do something, I do it myself. I guess it just “flows through my veins”. I am a natural-born DIY’r.

I think that is why I finally decided to try making my own variations of protein bars, cookies and cakes. I just wasn’t satisfied with spending that much money on something that really wasn’t that great. It also makes me cringe to eat something that is so processed (on a daily basis).

Wanna know the amazing thing about making these awesome little cakes??? I made them in the blender!!! THE BLENDER! They take a whole of 10 minutes to whip together! So easy to make!

These guys just come out of the oven so fluffy and ready to eat! I really did score with this recipe, and am very happy with how they came out!

I hope that you can enjoy them as much as we did!

God Bless!


Z’s Chocolate Oat Bars

Sugar-Free, THM-E, Low fat, EASY TO MAKE!

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe
Recipe Image


  • 4 cups old fashioned oats
  • 1 tbs baking powder
  • 1 cup gentle sweet
  • 1/4 cup unsweetened cocoa powder
  • pinch of salt
  • 1/2 cup egg whites
  • 1 1/2 cup unsweetened vanilla almond milk
  • 2 scoops collagen
  • 1 scoop (1/4 cup) vanilla whey protein powder


  1. Preheat oven to 350 degrees
  2. In a high powered blender:
  3. First, grind oats into flour (the finer the better)
  4. then add the dry ingredients and blend together until well mixed
  5. Add in wet ingredients
  6. Blend for 30-60 seconds or until the mixture resembles a cake batter
  7. Pour into greased (I used Baking Pam) pan (I used bar shaped pans)
  8. Bake for 18-20 minutes or until toothpick comes out clean
  9. Enjoy!



1675 cal


41 g


268 g


78 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Home · Sweets and Treats

Triple Berry Cheesecake

Sugar-Free, THM-S, Keto

Dessert for Breakfast

I have to admit that I have had this delicious amazingness for breakfast a time or two!

I mean, come on! Who WOULDN’T eat this for breakfast? The amazing part is, it is sugar-free, chock full of berries and actually has flax meal in the crust…so yea…healthy cheesecake for the win!

There are no carbs in this sucker (hence, the THM-S and Keto label), so you know that when you eat this beautiful dessert, you are only burning one fuel (fat). And, because of the lack of processed sugar, your insulin levels will not be spiked. Perfect for diabetics!

Hello breakfast, lunch or dinner!

It really is almost too pretty to eat! ALMOST.

My husband actually treats this dessert like gold! He will savor it for a couple days (which is a long time for him to keep his favorite foods without eating them), hiding it away from the kids, and sneaking a slice whenever he can. I think my cheesecakes are one of his favorite things I make.

Berries Everywhere!

Did you know that berries are actually really good for you? Heck yea! Here are stat on some of my favorite berries:

One cup of strawberries (about 8 berries) has 50 calories, 3 grams of fiber and more vitamin Cthan a medium orange. They’re also an excellent source of fiber, folate and potassium. A study published in the American Journal of Clinical Nutrition ranked strawberries third out of more than 1,000 antioxidant-rich foods. Strawberries also contain anthocyanins, which may help protect the nervous system and blood vessels.
Studies have shown that strawberries can help protect against several types of cancer, including breast, colon and leukemia. Research has also found that strawberries help decrease inflammation and control type 2 diabetes. In addition, one study found that eating 8 strawberries a day for 8 weeks helped lower homocysteine levels, a leading risk factor for heart disease.
One cup of these fruits has 84 calories and close to 4 grams of fiber. Blueberries are a rich source of antioxidant vitamin C, vitamin K and manganese. Research has found that blueberries may help prevent prostate cancer and protect against heart disease. Animal research has also found that blueberry extract may help improve memory, balance and coordination—potentially promising for those with Alzheimer’s disease.
One cup of raspberries has 70 calories and is an excellent source of vitamin C. The serving is also a good source of fiber, phosphorus and selenium. Raspberries contain anthocyanins (mentioned above) and another phytochemical called quercetin, found to help slow cancer growth.
As with the other berries, studies have shown that raspberries may be useful in preventing esophageal and liver cancer. Raspberries have also been shown to help control blood sugar in diabetics and help prevent liver damage.
One cup of blackberries has 62 calories, 8 grams of fiber and is an excellent source of vitamins C and K and manganese. Blackberries have been found to have the highest amount of antioxidants – higher than the other 3 berries mentioned above! They’re also bursting with all types of phytochemicals, which have been shown to help fight or prevent cancers like liver, colon, lung and esophogeal. Blackberries also contain quercetin, an antioxidant that may help decrease the risk of heart disease.https://www.foodnetwork.com/healthyeats/healthy-tips/2013/07/the-health-benefits-of-berries

The Recipe

Neeedless to say..this cheesecake is not only nutritious for you, but it is absolutely delicious! It is a favorite around here, and I would love to share the “love” with y’all!

So, pull up a chair and a good napkin, and let me share this beauty with you! Hope you enjoy it as much as my husband does! 😉

God Bless!


Triple Berry Cheesecake

Sugar-Free, THM-S, Keto

Save RecipeSave Recipe
Recipe Image


    For the crust:
  • 2 cups almond flour
  • 1 stick melted butter
  • 1/8 cup flax meal seed (optional)
  • 1/2 cup gentle sweet (or favorite sugar-free sweetener)
  • 2 Tbs brown sugar substitute (or 1 tsp molasses)
  • For the Filling:
  • 2 cups heavy whipping cream
  • 2 8 oz. blocks of cream cheese (softened)
  • 2 tsp vanilla
  • 1 cup gentle sweet
  • 1 tbs super sweet
  • For the Berry Topping:
  • 3 cups frozen berries (I use blackberries, blueberries and raspberries)
  • 1 tsp vanilla
  • pinch of salt
  • 3/4 gentle sweet
  • 2 tsp xantham gum
  • 1 cup water


  1. Preheat oven to 350 degrees
  2. place all the crust ingredients in a bowl and mix together until crumbly
  3. put all crust ingredients into a greased springform pan
  4. flatten down to make the crust firm
  5. bake for 10 minutes or until edges are golden
  6. let cool completely
  7. ----Filling-----
  8. Whip the heavy cream in a stand mixer
  9. Add vanilla
  10. Once cream is thick, add in the softened cream cheese and sweeteners
  11. Mix until creamy
  12. Add to the cooled crust and use spatula to smooth
  13. place in freezer for at least an hour
  14. ---Berry Topping----
  15. About 30 minutes before you are ready to serve the cheesecake, place the berries and water into a medium saucepan and bring to a simmer on medium high
  16. Allow berries to simmer in the water
  17. Add in the vanilla, pinch of salt and gentle sweet
  18. Simmer for 10 minutes, stirring regularly
  19. once the sauce is dark and sweet, turn the heat to low and add in the xantham gum.
  20. Stir until resolved
  21. Let berry sauce cool
  22. Add to cheesecake
  23. Serve with whipped cream or alone
  24. Enjoy!

Sweets and Treats

Z’s St. Patty’s Day Cookies

Sugar-Free, THM-S, Keto

I wanted to add this recipe today so that if you were looking for healthy alternatives for tomorrow, this recipe would be available. I hope you enjoy them as much as we did!

The Color Green

So…This morning, as I started thinking about what to put in my cookies, I thought to myself, “well, they obviously need to be green right?”

So, I grabbed my proposed ingredients (I was inventing the recipe on the fly), and grabbed the box of green food coloring. I proceeded to read the ingredients… and…..WOW!

I have one word…”EW”.

I mean really, have you ever read what is inside of store-bought food coloring?!?!?!? EW!



Here are the ingredients in regular old green food coloring…

  • proplene glycol (they use that in anti-freeze!)
  • fd&c yellow 5
  • fd&c blue1
  • propylparaban (a preservative)


So… as I stood there saying “ew, ew, ew…”, over and over in my head…I decided that I would go with whatever green thing that was in my fridge. It just happens that I had some fresh baby spinach.


NOW you’re probably going “EW!”-But don’t say that until you’ve tried these YUMMY cookies!


My boys had their little friend over today, and they were all coloring together. I asked them if they would be my cookie testers, and of course with the mention of cookies, they were on board!!!

So, I put a plate of the yummy green cookies in front of them, and they basically disappeared instantaneously!

There is a plate under all those hands!
The last little crumb!
Green Mouth Boy!
Gobbling it up!
All gone!

Little did they know that they just ate cookies with spinach in them! HAHA!!! GOTCHA!

But they absolutely loved them, and begged for more…even AFTER they found out about the leafy greens int them!

The great thing about spinach, is that it really is easy to mask the “spinach” flavor. It has such a light flavor to it anyways, and I guess that’s why I like to add it to my recipes.

Needless to say, these are kid approved!

They store really well in the fridge and actually get an even better “cookie texture” after being in the fridge for an hour!

Little Irish “poops”…

Haha…even writing that makes me laugh. Lol. It’s not what you think though. I wanted to share a trick that finally (after lots of failed attempts) worked for me. My poor kitchen was so messy when I made these, and I am still finding green gooey smudges all over everything!

But, I found that if you make the cookie dough into what looks like little “poopy piles”, they bake perfectly round! Hence, the pastry bag! It makes it easier…trust me. Yay me!

little piles of poop. lol.

So, although they look funny before you bake them, they really do turn out perfect after!

Anyways…I hope you have as much fun making these guys as I did! It really does feel great to serve healthy cookies to my kids, instead of the sugar laden ones that will be all over the place this week. Hope you enjoy these healthy bad boy cookies!

Happy St. Patricks Day!

God Bless!


Z’s St. Patty’s Day Cookies
Save RecipeSave Recipe
Recipe Image


  • 2 stick butter (1 cup)
  • 3 eggs
  • 1 tsp Vanilla
  • 1 cup heavy whipping cream
  • 1 cup gentle sweet
  • 1 tbs super sweet
  • 3 hefty handfuls of spinach
  • 2 cups almond flour
  • 1/4 cup oat fiber
  • 1 tsp Xantham gum
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Pastry bag with plain round tip


  1. pre-heat oven to 350 degrees
  2. In blender, add eggs and Xantham Gum. Blend for 40 seconds or until creamy
  3. Then add spinach, vanilla and heavy whipping cream.
  4. Blend until smooth and creamy green.
  5. Then, In stand mixer:
  6. Cream softened butter and sweeteners.
  7. Add in green blender mix
  8. Once all blended and creamy, add in dry ingredients. Mix until well blended (scraping sides occasionally).
  9. Texture should be a little more "gooey" than normal cookies.
  10. Use pastry bag to make little "piles" on the uncreased cookie sheets. (or just use spoonfuls, but they won't be as pretty;).
  11. Bake in oven for 10 minutes (or until edges are golden)
  12. Let cool completely before serving.
  13. Enjoy!



2193 cal


199 g


78 g


57 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Sweets and Treats

Z’s Vanilla Protein Cake

Sugar-free, THM-E, EASY!

I love easy recipes, and this one cannot be any easier! I use my Vitamix: Explorian E310 Blender, and it is an absolute breeze!!! If you have ever thought about buying a serious blender, use my links to get a discount  > Ascent Series Blenders.

Now to talk about protein…

Protein, Protein, Protein!

I don’t know if you have noticed, but I love to incorporate protein into most things that I bake! I love the stuff! It’s such a great thing for building muscles! And, yes, I love muscles!

So why not add it into all things sweet and yummy?

Not all protein supplements are created equal though.


Whey concentrate is one of the most basic forms of protein that is found in many protein tubs on the shelves of supplement stores. People who are looking for an inexpensive protein source will find tubs of strictly whey protein concentrate with a lower price tag.

This is a great starting point for beginners and those looking to add protein to their diet without making your wallet lighter. Some people will find though that they have a hard time digesting the concentrates and will end up feeling a little gassy and bloated.

Whey concentrate can be used both pre and post workout and can also be used as a snack in between meals. This is not a preferred source of protein to be used at night.


If you are looking for a protein that will slowly breakdown over the course of several hours that you can use as a meal, or better yet right before you go to bed then casein protein is definitely the way to go. Before bed if you take in casein protein you will stay anabolic throughout the night and will be able to utilize the protein in your body.

Casein takes anywhere from 5-7 hours to fully breakdown which keeps your body absorbing and utilizing the nutrients even while you sleep. People also use casein during the day to help stay full and to keep a constant supply of protein in your body to supply the muscles with proper nutrition for hours after drinking the shake.

Another positive to this source of protein is its high glutamine content. Glutamine helps boost the immune system and speed up recovery. This is the preferred source of protein to use at night before bed.


Isolates are one of the quickest absorbing proteins (but not the quickest-we will get to that soon enough). People will find this source of protein to be a bit on the expensive side (more-so than whey concentrates), but not near as expensive as the protein we will be touching on next.

These proteins are perfect for those with low carb diets. Many of the protein tubs on the market these days that are strictly whey isolates have very low if any carbs/sugars. Isolates are great pre and post workout as they are absorbed quickly and can supply the muscle the nutrients needed to help recover and grow.


Hydrolysate protein is the most expensive source of protein you will find on the markets these days and is the highest quality of protein available. They provide highly absorbable peptides that can have a great anabolic effect (highest absorption rate of the proteins available).

Hydrolysate protein is also much better on the digestive system compared to whey concentrates. This protein can be used both pre and post workout.


Soy protein (even though not a huge seller for bodybuilders) is a good source of protein for those looking for a vegetarian source of protein. This is a useful source of protein and comes with many benefits to its user. It is loaded with glutamine (to help with recovery), arginine (help dilate blood vessels to allow nutrition to get into the muscles quicker), and BCAA’s (help with recovery).

Soy supports a healthy cholesterol profile due to the isoflavones found in the product. It has also been found to boost thyroid hormone output. By doing so, it speeds up the metabolism which aids in fat loss. This type of protein can be used both pre and post workout or anytime throughout the day if needed to get in a meal/snack containing protein. This source is not preferred to use at night.


Milk protein isolates contain both casein and whey proteins. This source is full of amino acids (similar to soy protein). This type of protein is mostly used in a blended protein source where multiple types of protein are used. Milk protein isolates are not a preferred choice if looking for a protein but can be used anytime during the day, but is not a preferred source to use at night.


Now we are going back old school-to a place where protein powder was nonexistent. Egg whites (whether separated from the yoke or found in a container) are an excellent source of egg albumin. The amino acid profile on these are great and has been used since back in the day to help build lean muscle mass.

Egg albumin is not commonly bought in the powder form, but rather bought in a carton or container and cooked. Many blended protein sources as well as meal replacements will have egg albumin in them. This source of protein can be used anytime throughout the day, but is not a preferred source to use at night. https://www.bodybuilding.com/fun/protein-types-best-for-you.htm

So Many Protein Choices

As you can see, there really are so many different kinds of supplements out there. I prefer whey (as does Trim Healthy Mama-from what I know) because it is cheaper to buy and has health benefits.

When you are exercising ( especially if you are using weights as part of your regime), you want to make sure that you are getting enough protein.

“Multiply your weight by 0.36 for the recommended daily amount of protein (in grams) that you should be consuming. Then double that number. That’s about 110 grams of protein per day for a 150-pound person or slightly more if you’re pregnant, breastfeeding, super-active, or elderly.” –https://www.womenshealthmag.com/…/should-you-double-up-on-protein-to-lose-weight

With so many protein choices, it should be easy for you to find one that suites you’re needs.

Dessert for Pre and Post Workouts

Yes, you can eat this cake pre or post workout! Isn’t that great?

Come one…who doesn’t want to eat cake as your protein intake or just to eat it for a snack?

This cake is delish! It really does have a yummy vanilla flavor to it! Want to know my new favorite thing to bake with?

This stuff right here! Vanilla Creme! Yes please! It gives your baked goods a delicious vanilla-y flavor! Just click on the link above to buy some! Trust me, you’re gonna love it! And the best part is that you don’t taste a nasty bitter aftertaste. I am not a fan of bitter stevia (which some can be).

Anyways, there are great things about this cake that you will only find out if you make it yourself (unless you happen by my front porch someday).

Hope you enjoy it!


Z’s Vanilla Protein Cake

Sugar-Free, THM-E, EASY A Very Vanilla Cake that is full of protein! Super duper easy to make!

5 minPrep Time

30 minCook Time

35 minTotal Time

Save RecipeSave Recipe
Recipe Image


  • 3 cups cooked oatmeal
  • 2/3 cup apple sauce
  • 2/3 cottage cheese
  • 1 cup egg whites
  • 1/3 cup vanilla unsweetened almond milk
  • 1 scoop vanilla protein powder
  • 1/4 tsp vanilla creme stevia drops (or 1 tsp vanilla extract)
  • 2 scoops collagen
  • 1/3 cup oat fiber
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 2/3 cup erythritol (or sweetener)
  • 1/2 cup sugar-free chocolate chips for topping


  1. In high powered blender:
  2. blend together all what ingredients for 40 seconds or until smooth
  3. Add in dry ingredients and blend for another 40-60 seconds (occasionally scraping the sides if needed)
  4. Pour into greased cake pan of choice (I use pam baking spray)
  5. Add chocolate chips to the top
  6. Bake at 350 degrees for 30 minutes or until edges are golden and center is cooked through
  7. Note: You can also use a muffin tin to make muffins-just bake for 20 minutes instead



Easy Recipes · Sweets and Treats

Z’s Choco Protein Mini Muffins

Sugar-free, THM-S, Low carb, Keto

Little Bites of Epic-ness

These little suckers are ABSOLUTELY AH-MAZING! These were actually an accident! I literally threw the ingredients together in my Vitamix blender, and hoped for the best. But, thank God that I actually scribbled the recipe down, because they are so so yummy, and these bad boys are definitely keepers!

little bites of epic-ness

So moist and perfect!

They are perfect for on-the-go snacks or a pre-workout boost! I am telling you…little bites of epic-ness!

Want to know the best part of these bad boys!?!? I made these in the blender!!!! Yes, the blender! So fast and easy, and so fun to serve at any event!

protein choco muffins

There really is no cool story behind these. I threw in a bunch of yummy sounding ingredients in my  Vitamix: Total Nutrition Center Blender and blended them! Then, I baked them. That’s it. Simple.

They store great, and taste even better the day after!

I hope you enjoy these little guys! I sure did!

God Bless! Enjoy!


Z’s Choco Protein Mini Muffins

Sugar-Free, THM-S, Low carb, Keto A bite-full of chocolate epic-ness!

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe
Recipe Image


  • 1/2 cup egg whites
  • 2 eggs
  • 1/2 tsp xantham gum
  • 1 tsp vanilla
  • 2 scoops collegen
  • 1/8 cup cocoa powder
  • 1 cup almond flour
  • 1/8 cup oat fiber
  • 1 tsp baking powder
  • 1 cup gentle sweet


  1. Place the eggs, egg whites and xantham gum in blender and blend until fluffy.
  2. Add remaining ingredients in and blend until smooth. (should be like a cake batter consistency)
  3. Add to greased (I used pam 'baking" spray) mini muffin pan.
  4. Bake at 350 for 15 minutes
  5. Serve alone, or with a dollop of whipped cream.
  6. Makes 24 mini muffins.
  7. Enjoy!



789 cal


60 g


36 g


41 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


Sweets and Treats

Z’s Chocolate Brownie Cake

Sugar-Free, THM-S, Keto

Edible Beauty

This chocolate thang is almost too beautiful to eat!

Not only is it beautiful to behold, but it is absolutely yummy!

So, my husband loved it too, and he even took the leftovers to work for the next two days!

I am a big fan of leftovers. I actually know some people who cannot eat leftovers, for whatever reason. I do not understand that. I get most of my “second meals” out of leftovers. My dinner the night before, is usually my lunch the next day, and I love it. You’re welcome bank account!

chocolate cake

Stupid Easy

The thing about this cake is, it is literally stupid easy to make! Throw all of the ingredients in the stand mixer, mix and then bake!


I wanted to create something that I could just throw together, especially if I was in a rush. You know, because having 4 kids, a side job and homeschool is easy peasy and all, and I could just take my time baking all day! Right.

I like easy. Easy is good for us moms. No sense in stressin’ ourselves out about the little things, right?

blank cake
This cake is great just plain too!

So, maybe it’s time you just throw some ingredients in a stand mixer, bake a cake and then go sit down and relax with a piece of chocolate cake! No guilt. Just decedent chocolate.

Do it! You deserve it!

The Recipe




Z’s Chocolate Brownie Cake

Sugar-free, THM-S, Keto A decadent chocolate cake with a brownie flare!

5 minPrep Time

35 minCook Time

40 minTotal Time

Save RecipeSave Recipe
Recipe Image


  • 1 stick butter (1/2 cup)
  • 4 oz cream cheese
  • 2 tbs heavy cream
  • 1 tsp vanilla
  • 1/2 cup sour cream
  • 1 cup gentle sweet
  • 1 1/2 cup almond flour
  • 1/4 oat fiber
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • ----------for the cream cheese icing --------------
  • 8 oz cream cheese
  • 8 tbs gentle sweet
  • 1tsp vanilla
  • 2 tbs heavy whipping cream
  • Optional: if you like your icing sweeter, add 1 tbs super sweet blend


  1. Preheat oven to 350 degrees
  2. Whip up the butter, sour cream and heavy cream until creamy
  3. Add in gentle sweet and mix until fluffy.
  4. While the stand mixer is still mixing on low:
  5. Add in the remaining wet ingredients until mixed.
  6. While still mixing on low, add in dry ingredients.
  7. Mix until well blended.
  8. Add mixture into greased bundt cake pan
  9. Bake for 35-40 minutes or until toothpick comes out clean.
  10. Enjoy!



2828 cal


255 g


105 g


67 g
Click Here For Full Nutrition, Exchanges, and My Plate Info



Sweets and Treats

Z’s Vanilla Blueberry Muffins

Sugar-Free, THM-E, Low fat

Happy Valentine’s Day!

In honor of this lovely “love day”, I wanted to share a wonderfully sweet recipe with you! These muffins are so delicious that you won’t be able to resist!

These muffins are so moist and fluffy! The amazing thing is…they have no eggs, no butter and very little fat!!!

Yes please!

Never mind the kids!

I wanted to create a filling and sweet muffin that was packed with nutrition and healthy carbs that would energizing for a “on-the-go” mom like me! Not to mention my kiddos that are constantly hungry!

I was worried that they would be too bland, but they were far from that! My kids absolutely loved the sweet vanilla flavor and of course, the blueberries!

But, never mind the kids….I freaking loved them!!!!

I have a confession-I kind of hid these from the kids after I tried them. Yes, I just admitted that. Haha! But, that’s just how good these bad boys are!

Perfect for those “on the go” mornings when you need a nutritious breakfast, but don’t have time to make anything. They are also great for snacks! The other great thing is, they have just the right amount of sweetness to them… you can add a dollop of whipped cream, and they’ll even pass for dessert! Bam! These are amazing muffins!

But, the kids though….

Ok, ok…I do love my kids, and sometimes I share my favorite yummy recipes with them! But I especially love it when they help me with my photo shoots!

Jesse and the muffins
“Jesse, I’ll let you have a muffin if you smile by the muffins…”
“Jesse…can you look at the muffins please?”

Would you look at those eyes! Watch out girls!

But seriously, these muffins are very filling, so even after my kids have one or two, they get filled up! That’s the great thing about baking in a nutritious way. Nutrition allows you to be full with healthy fuels!

It allows you to eat “with a purpose”, and not to just curb your appetite. Eating nutritiously can be so yummy and so rewarding too!



These muffins are chock-full of healthy carbohydrates, and not to mention, lovely blueberries!

“Mama, take my picture too!”
josiah and the muffins
“so yummy!”

Blueberries Everywhere!

What makes these muffins so amazingly moist when there is no butter in sight? Here’s the secret ingredients: cottage cheese and greek yogurt! Before you frown, just try them. You won’t be frowning anymore!

Also, they have that subtle and delicious buttery flavor…without the butter! Yay for THM-E snacks that are absolutely delicious, but ON PLAN!!!! I love the THM way!

I added two whole 8 ounce containers of blueberries to these muffins! Blueberries everywhere! There aint’ nothin’ wrong with enjoying God’s wonderful creation of blueberries! Don’t skimp on this recipe!

So, without further adieu, here is this awesome recipe! Hope you enjoy them as much as my family and I enjoy them!

Yields 2 dozen muffins

Z’s Vanilla Blueberry Muffins

A moist and delicious blueberry muffin that is irresistible!!!

10 minPrep Time

16 minCook Time

26 minTotal Time

Save RecipeSave Recipe
Recipe Image


  • 1 cup cottage cheese (2%)
  • 1 (5.3 oz) tub of vanilla oikos 000 yogurt
  • 1 tsp butter extract
  • 1 tsp vanilla
  • 1 cup vanilla (unsweetened) almond milk
  • 1 cup gentle sweet
  • 3 tbs super sweet blend
  • 1/2 cup sprouted whole wheat flour
  • 3 cups oat flour (I just ground them up first in my Vitamix blender)
  • 1/4 cup oat fiber
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 scoops collagen
  • 2 8oz containers of fresh blueberries


  1. preheat oven to 350 degrees
  2. Mix all wet ingredients in a stand mixer until combined.
  3. In a separate bowl, whisk together the dry ingredients.
  4. Add dry ingredients to the wet and mix until thoroughly mixed
  5. Once mixed, add blueberries and mix for 10-20 second. (You don't want to mix the blueberries for too long, because they will get crushed.)
  6. Bake for 16-18 minutes or until the edges are golden



2556 cal


38 g


300 g


69 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


Recipes · Sweets and Treats

Z’s Classic Chocolate Chip Cookies

Sugar-Free, THM-S, KETO and Oh So Chewy and delicious!

Sure to Please

cookies bite

These bad boys are sure to please! They didn’t last long in my house! The great thing is… they have the same taste and texture as your grandmas classic chocolate chip cookies! They are chewy, soft baked goodness!

The best part if these amazing cookies??? No guilt whatsoever! Also, they have collagen in them, so they are not only amazing for your sweet tooth, but also amazing for your hair, skin, bones and over-all health!

Yes please!

I always test my recipes on my husband. He’s very happy to do so, but he is also very honest with me. I really appreciate honesty, so I always know if my recipes are good, because he always “says it like it is”.

When my husband first tried these, he was standing in our kitchen after a long day of work. I asked him to try my cookies and tell me what he thought. He smiled his handsome smile, grabbed a cookie in his manly “graceful way” and took a huge bite. I watched as his shoulders relaxed, his eyes closed and he let out a sigh. He didn’t didn’t have to say a word. I just knew that I nailed it! Classic!

“It’s Aliiiiive!!!”

I have really come a long way with my cooking and baking skills. I’m dead serious when I say that my husband has not always enjoyed my food. When we first got married, I could barely make pancakes without burning them to a crisp!

cookies 2

Remember how I said that my husband is very honest with me? He definitely used to tell me that I had “burnt dinner” or “destroyed that recipe”. The sad part was, he was right. Although I have learned a lot along the way in my almost-11-years of marriage, cooking and baking…I have still not arrived at all. The thing I do have going for me is that I love to learn and create new recipes, and that seems to keep me on my toes!

Some days in my kitchen, I feel like Frekenstien, creating a monster (if you saw the messes that I make, you might believe me). You can almost hear me screaming, “it’s alive!!!” on days when I have created a new recipe. I enjoy every minute of it! (except the messed and dishes….I hate doing dishes!)

Shakes & Cookies for Lunch

The other day, I was running late to a rehearsal for our Wednesday night worship services. The great part of doing what I do is that I get to meet up with my team at the park! You see, the girls that were practicing with me, they have kids too. So, we take our kids to the park, pack a lunch and a guitar, and practice our worship songs! Not a bad gig, right?


As I was saying, I was running late, so I threw a Mint & Chip Shake together in the blender (check out my recipe page for the amazing recipe), and threw two chocolate chip cookies in a bag. I knew that I could eat them with my shake because they were both the same kinds of fuels (THM-S). Score! Who else gets to eat chocolate chip cookies and a mint and chip shake for lunch??? The great thing about this shake…jam packed with nutrition!

Yes, I ate two “desserts” for lunch, and I loved it!

choco chip cookies

Now that your mouth is properly watering about now, here is the recipe! Eat and be merry!



Yields 36 cookies

Z’s Classic Chocolate Chip Cookies

Chewy and soft baked amazingness!

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe
Recipe Image


  • 2 sticks butter (1 cup)
  • 1 cup Gentle Sweet (or preferred sweetener-but the best is G.S.)
  • 2 Tbs Super Sweet
  • 1 Tbs Molasses
  • 1 Tsp Vanilla
  • 3 Eggs (I use the grass-fed kind-Also, the recipe works best with room temp eggs)
  • 1/4 Cup Oat Fiber (Not oat flour)
  • 3 Cups Almond Flour
  • 2 Scoops Collagen (approx. 1/4 cup)
  • 1 Tsp Xantham Gum
  • 1 Tsp Baking powder
  • 1/2 Tsp salt
  • 1 8oz bag of Hershey's sugar-free chocolate chips (or Lilly's)


  1. Pre-heat oven to 350 degrees
  2. In a stand mixer, add softened butter and mix until creamy.
  3. Add sweeteners and mix until fluffy
  4. Add eggs, vanilla and molasses and mix until creamy
  5. In seperate bowl, whisk all dry ingredients together.
  6. Add dry ingredients to the stand mixer a little at a time.
  7. Mix well
  8. After everything is mixed, add in the chocolate chips
  9. Mix
  10. Take the bowl off the stand mixer and place in fridge for about a half hour
  11. Take out of fridge and make dough into 1 inch balls and place on uncreased cookie sheet
  12. Bake at 350 for 15 minutes or until golden brown on edges
  13. Let cool completely
  14. Try not to eat the whole sheet of cookies!
  15. Enjoy!


Recipes · Sweets and Treats

Z’s Peanut Butter Cookies

Sugar-free, THM-S and Keto!

These bad boys are pure peanut butter heaven!

But before I get into the recipe, let me just talk a minute about guilt-free eating!!!

Eating Guilt Free

Can I just say, I eat like a queen! I get to eat absolutely delicious food every day…and all because of the food freedom found through THM (trim healthy mama)! This lifestyle truly has become such freedom! Not only do I get to eat yummy cookies like these all the time, but I get to experiment and create such fun dishes and recipes because I understand the “science” behind eating healthy!

Here are some reasons why I love the THM lifestyle…

eating yogurt
I get to eat amazing food. Can you tell I love strawberries?
after baby 4
I bounced right back after having my 4th baby, on THM!
French toast boy
My kids absolutely love what I make because it’s mostly THM approved!






It allows me to have the energy I need to workout.




I can eat breakfasts like this everyday if I wanted to!
I am able to have a “quality of life” with my family. Good health and energy to keep up with them all!







I get to eat muffins in a mug all the time!



Meal time is always a hit with THM!








It allows me to still fit in a swimsuit (no matter how embarrassed I may feel).
It allows me to fit into a swimsuit (no matter how embarrassed I may feel).
It allows my husband to look like a stud-muffin! (p.s. our son fell asleep on our hike).










The list goes on and on…

If you haven’t looked into THM, I highly suggest you do!

Here’s their website, and here is a link to buy the book>>>


My husband loves it too! He gets to eat yummy cookies, cakes, mouth-watering meats and veggies, delicious casseroles, breakfast goodies and the list goes on and on. All guilt-free! He calls himself the “trim healthy man”, of course, but he loves to tell his buddies about eating this way too!


Brian eating ice-creameating foodBrian eating food

Trying to get him to take a serious picture is pretty much impossible! (Isn’t he handsome?!? 😉

Be sure to look out for my post on THM and why we do it in our home. 🙂

Cookie Model #2

This is my youngest boy. His name is Josiah. He is my bundle of energy, and my risk-taker! He loves to wrestle with his brothers, climb trees outside, ride his bike, play out in the back field for hours and mostly just get in to trouble in whatever way he can find. 🙂

He always has some sort of scrap or bruise from his excessive need for speed and adventure, just like in these pictures. But, he does keep us on our toes, and we think he is such a blessing!

Josiahs cookies

Would you look at those eyes though! I’m sure we will be “boarding up the doors” to keep the girls away, very soon!


The Recipe

Needless to say, these cookies are a hit! They just have such an amazing texture! You seriously cannot tell that they are sugar-free and only made with almond flour!

There is a “secret” ingredient though… Z’s 3 ingredient Peanut Butter Recipe (keep an eye out for the recipe). Yes, I made the peanut butter from scratch!!z's peanut butter

I cannot say enough about my amazing Vitamix blender! It literally took me under 2 minutes to make scrumptious homemade peanut butter! And, it proved to be infinitely better than store-bought natural peanut butter!


This is the blender that I have, and they are having a sale, so you’re in luck!! Just click on the link right here to look at the possibility of owning your own amazing blender!!! Such an awesome investment!

>>>Vitamix: Get the Black Stainless A3500 for $50 off from January 26th-29th! Shop Now! (see my affiliate marketing disclosure at bottom of page).


Back to the recipe….

I did use my homemade peanut butter for this recipe, but you can use any peanut butter of your choice. I suggest a natural no-sugar-added peanut butter, to keep it in a sugar-free state.

Another note I might add is that, after you take them out of the oven, let them cool completely before handling them. I just left mine on the cookie sheet. They tend to keep their texture better that way.

cookie sheet
Cookies cooling on baking sheet.

They turn such a beautiful golden brown around the edges after they come out of the oven, yet they stay nice and chewy in the middle!

Hope you enjoy them as much as my family and I did!



Yields 3 Dozen Cookies

Serves 3 cookies

Z’s Peanut Butter Cookies

A delicious and chewy classic peanut butter cookie...without the guilt!!!

10 minPrep Time

13 minCook Time

23 minTotal Time

Save RecipeSave Recipe
Recipe Image


  • 2 sticks of butter (1 cup)
  • 1 1/4 cup of Gentle Sweet or preferred sweetener
  • 2 tsp vanilla
  • 3 eggs
  • 1 tsp molasses
  • 2 cups peanut butter (Z's 3 ingredient peanut butter is best, but you can use preferred peanut butter)
  • 1 tsp salt
  • 3 cups almond flour
  • 2 Tbs Super Sweet (if you like sweeter cookies)
  • 1/4 cup pressed peanut powder (I used THM)
  • 1 tsp Xantham gum


  1. Preheat oven to 350 degrees
  2. In stand mixer mix 2 sticks softened butter-until creamy
  3. Add sweetener -mix until fluffy
  4. Add peanut butter, eggs, vanilla and molasses-mix until creamy
  5. Add in all dry ingredients while mixer is stopped
  6. Mix altogether until cookie dough consistency
  7. Roll dough into balls and place on uncreased cookie sheets
  8. Use fork to make classic criss-cross pattern
  9. Bake at 350 degrees for 13 minutes or until edges are golden brown
  10. Let cool on cookie sheets
  11. Eat and Enjoy!!!