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Z’s Snickerdoodles

Sugar-free, Keto, THM-S

A Cookie was Born!

Seriously, how can you enjoy fall without snickerdoodle cookies? Seriously.

Well, last week was the official start of fall! Yippee!

One early morning, I was sitting on the couch and feeling a “baking spree” coming on. I was feeling especially “fall-y”. I had my traditional pumpkin smelling candle going, a nice warm fire in the fireplace and a cozy blanket on.

I started thinking to myself, “What cookie says fall? Hmmmmm……”. Hello! Snickerdoodles!

My dilemma started when I immediately remembered that I was supposed to be on a low carb plan that whole week! WHAT?!?! Who’s dumb idea was that???

I really wanted snickerdoodle cookies, BUT I really wanted to stick to my low carb week.

Thus, a cookie was about to be born!

I hurriedly got up and went to my kitchen. I began looking through my cupboards for any kind of ingredients I could use. Of course, I always have almond flour and sweetener around, so that was no problem. I also found butter and a half carton of cream cheese. I found a bunch of cinnamon and other yummies, and I began to go to work.

Mind you…When you picture me in the kitchen, I’m sure you picture a put together mom in her pretty little apron, perfect hair and makeup, gliding around the kitchen in baking perfection mode. NOPE.

My picture of reality is slightly different.

I was still in my pajamas, my hair was a rat’s nest, I hadn’t brushed my teeth yet, there were dishes all over and in the sink from the night before, my boys were running around like wild banshees getting ready to start school (homeschool) and doing chores, and I’m pretty sure my daughter was crying in her room about something.

But I didn’t care at that moment. I wanted to create a recipe. I was on a mission! (task-oriented much?)

Sometimes life is not conducive to having that perfect “baking experience”. You know what I mean? That perfect scenario that we all picture?

baking perfection
Sorry random lady in the picture.

The perfect kitchen, the perfect hair and makeup WHILE baking. That just aint reality.

At least for me.

I say, despite your environment, JUST OWN IT! Whatever your kitchen scenario is… OWN IT!

A Fall Favorite

Now that you have a picture of how this recipe came to be, we can talk about snickerdoodles! This traditional cookie is definitely a fall favorite around this house! But this year, my family got to experience this favorite in a healthier way!

These cookies are still buttery and rich, but with none of the guilt that accompanies regular sugary snickerdoodles! They have a very tiny amount of carbs in them, so they allow you to only burn one fuel at a time when you eat them (see Trim Healthy Mama for further details)! Yay for slimming your waistline while eating yummies!

I call them Z’s snickerdoodles because this is my own adaption to the traditional snickerdoodle recipe.

I really love being able to create healthier options to craveable favorites such as snickerdoodles. These did not disappoint!

snickerdoodles

Be Fall-y!

It’s nice and cool now (unless you live in the south), so I encourage you to go be “fall-y”! Put on a pumpkin smelling candle, start a cozy fire, put some good music on and create your fall-y atmosphere.

Trust me…you’ll love it! Even if you don’t have the perfect kitchen, you don’t have your hair and makeup perfect, your kids are less than great, or your house is a mess. Sometimes you just gotta “roll with the punches” and find ways to bless yourself and bless your family! Baking is no exception! It is a blessing to all that around!

So go be fall-y and bake some Z’s Snickerdoodles!!! (recipe below)

God Bless!

-Z

Yields 36 cookies

Z’s Snickerdoodles

Sugar-free, THM, Keto. A rich cinnamon and buttery cookie, perfect for the fall!

10 minPrep Time

12 minCook Time

22 minTotal Time

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Ingredients

  • Preheat oven to 350 degrees
  • Wet ingredients:
  • 2 sticks butter (1 cup)
  • 3 eggs
  • 4 oz cream cheese (softened)
  • 1 Tbs Super sweet (or 1 tsp straight stevia)
  • 3/4 cup Erythritol
  • 10 drops vanilla creme stevia drops
  • Dry ingredients:
  • 2 cups almond flour
  • 1 tsp xanthan gum
  • 3 tbs cinnamon
  • 2 tsp cream of tarter
  • 4 scoops of collagen (or 1/8 cup)
  • 1 tsp baking soda
  • pinch of salt
  • For cinnamon/sugar coat:
  • 2 tbs cinnamon
  • 1/2 cup xylitol or sweetener of choice

Instructions

  1. In stand mixer:
  2. Cream together the butter and sweetener until creamy.
  3. Add the rest of the wet ingredients and mix until creamy.
  4. In separate bowl:
  5. with a whisk, mix all dry ingredients until well mixed.
  6. Add dry ingredients to wet and mix well.
  7. Chill dough for 20 minutes.
  8. Once chilled, roll into 1 inch balls, then place in cinnamon/sugar mix to coat.
  9. Place on uncreased baking sheets and then slightly flatten (not too flat).
  10. Bake for 12 minutes or until golden brown around edges.
  11. Enjoy!

Notes

keeps well in fridge.

7.8.1.2
49
https://zhealthyhousewife.com/2018/10/08/zs-snickerdoodles/

Nutrition

Calories

3553 cal

Fat

338 g

Carbs

106 g

Protein

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

 

 

 

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Sweets and Treats

Double Chocolate Muffin Tops

Sugar-Free, THM-E

What I love

You know what I love about THM (Trim healthy Mama)? I love that I can have carbs and not feel guilty. Healthy carbs are a great way to get energy. And what better way to get energy, than by eating chocolate muffin tops…with NO GUILT?

Yes please!

The thing I really don’t like about “fad diets” is that they often take away whole food groups, like carbs. Carbs are such a good thing though! We need them to function! Not to mention the great things that healthy carbs do for your gut!

My Handsome Husband modeling a muffin top.

These little guys are loaded with yummy and nutritious oat flour. I grind my own flour in my blender (Teddy), and it makes the most fine oat flour I’ve seen. The homemade oat four is so much better than store-bought! Fine oat flour makes for fluffier and plumper muffins for sure!

I love eating healthy carbs, and I especially love feeding my kids healthy carbs. It really does give them so much energy!

Teddy Does His Job

I made these bad boys in my blender too! I mean, come on! It can’t be that easy, right? But seriously, I make so many recipes in my blender lately! Why not…when it is that dang easy?!?!?

I am finding new ways to love my blender everyday. His name is Teddy and he does his job!

This recipe really can’t get any more simple. I blend everything in the blender, pour into muffin tins and then top with Lilly’s dark chocolate chips. Such a fun way to bake! Instead of having pots and pans everywhere and a mess in the kitchen, I just use my Teddy (did I mention he is self-cleaning?)!

These muffin tops are also a great way to use those super ripe bananas! I just throw all the ingredients in the blender and the bananas barely even have to be handled! It that weird that I don’t like to touch ripe bananas?

They also make for a pretty tea cake.

My handsome husband loved these :).

So, here is the yummy recipe! I hope you enjoy them as much as we all did!

Enjoy!

God Bless!

-Z

Double Chocolate Muffin Tops

Sugar-Free, THM-E, Low fat. A Muffin Top Packed With Energy!

5 minPrep Time

15 minCook Time

20 minTotal Time

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Ingredients

  • 4 cups oats (ground-I use my blender for this)
  • 1 1/2 cups egg whites (I use the carton)
  • 1 cup plain greek yogurt
  • 3 medium bananas
  • 1 tsp vanilla
  • 1 tbs baking powder
  • 1/3 cup unsweetened cocoa powder
  • 2/3 cup gentle sweet (or preferred sweetener)
  • 3 tbs super sweet
  • 1/8 tsp salt
  • 2/3 c unsweetened vanilla cashew milk
  • 1/4 cup oat fiber
  • 1/4 cup vanilla protein powder
  • 1/2 bag of Lily's dark chocolate chips

Instructions

  1. In blender:
  2. Grind 4 cups oats into a fine flour
  3. Add the rest of the ingredients and blend until well blended.
  4. Pour into greased muffin pans.
  5. Sprinkle with chocolate chips.
  6. Bake at 350 degrees for 15 minutes
7.8.1.2
40
https://zhealthyhousewife.com/2018/04/26/double-chocolate-muffin-tops/

Nutrition

Calories

1762 cal

Fat

34 g

Carbs

267 g

Protein

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

 

 

Sweets and Treats

Z’s Cinnamon Pecan Swirl Bundt Cake

Sugar-Free, THM-S, Keto

Too Beautiful to Eat

This cake was so easy to make, yet one of the most decadent and beautiful cakes I’ve made. It not only makes for a gorgeous dessert, but because it is sugar-free and low carb, it would do great for breakfast with a piping hot cup of coffee!

Yes please!

This cake has a rich texture, full of surprises! The butter, cinnamon and crunchy pecans are a wonderful combo!

This cake is not only beautiful, but actually has health benefits! This cake has oat fiber and collagen in it!

I mean, come on! How can a cake that is so pretty, be so healthy to eat???

bundt cake

This is why I LOVE the THM way of life! I get to eat stuff like this every day! What’s not to love?

Theadore to the Rescue!

As you well know by now, I named my blender Theadore (affectionately called Teddy). I seriously use my blender every day! Sometimes more like 3 times a day! The thing I just can’t stop raving about, is the fact that you can literally make anything in it!

Guess what? This beautiful specimen was made in my Vitamix blender!

Yes, you heard me right! In my blender!!!! Theodore to the rescue!

(Here’s a free link to a discount on an amazing Vitamix Blender. This is series that I have. Use this link Ascent Series Blenders)

My beautiful niece Kyla, modeling some bundt cake.

The Recipe

Needless to say, this cake is a real crowd pleaser! It is beautiful, easy to make, and most importantly…delicious!

If you have a high speed blender, you will love this cake for a fast and decadent dessert!

Without further adieu, here is the recipe!

Hope you enjoy it!

God bless!

-Z

Z’s Cinnamon Pecan Swirl Bundt Cake

Sugar-free, THM-S, Keto.

A delicious and decadent bundt cake that is too easy to make!

10 minPrep Time

45 minCook Time

55 minTotal Time

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Recipe Image

Ingredients

    For the Cake batter:
  • 1/2 cup egg whites (carton works great)
  • 4 eggs
  • 1 tsp xantham gum
  • 1 tsp vanilla
  • 1/2 cup cottage cheese (2%)
  • 1/2 cup sour cream
  • 1 cup erythritol (or gentle sweet)
  • 2 scoops collagen
  • 1 cup almond flour
  • 1/3 cup oat fiber
  • 1 1/2 cups pecans (hold 1 cup for swirl)
  • pinch or salt
  • 1 tbs baking powder
  • For the cake swirl:
  • 3 tbs cinnamon
  • 4 tbs melted butter
  • 1 cup chopped pecans
  • For the Icing:
  • 1 brick cream cheese (8 oz)
  • 5 tbs gentle sweet
  • 1 tsp vanilla
  • 2-3 tbs half and half

Instructions

  1. Pre-heat oven to 350 degrees
  2. In a high speed blender:
  3. blend egg whites, eggs and xantham gum for 40 seconds
  4. Add in the remaining cake batter ingredients
  5. Blend for 45 seconds or until creamy
  6. Add cake batter to a greased bundt pan.
  7. Mix the cake swirl ingredients together.
  8. Add the swirl mixture in 4 large spoonfuls, on top of the cake batter.
  9. Swirl the cinnamon/pecan/butter mix all around in the cake pan, until well swirled.
  10. bake cake for 45 minutes.
  11. Let cake cool completely.
  12. Frost with the cream cheese Icing. Top with extra pecans and dust with cinnamon.
  13. Enjoy for a dessert, or with coffee for breakfast!
  14. Enjoy!
7.8.1.2
39
https://zhealthyhousewife.com/2018/04/16/zs-cinnamon-pecan-swirl-bundt-cake/

Nutrition

Calories

3456 cal

Fat

278 g

Carbs

126 g

Protein

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