My site has moved!

Hi there – just letting you all know that I have moved my website! This one will still be up and running, but there will not be any new recipes here. All of that is over on my new site mymontanakitchen.com. So why don’t you come over and check it out? You can also follow me on Facebook – my page is My Montana Kitchen. I also have a THM Pinterest profile with the same name. Thanks! 

Peanut Butter Chocolate Chip Cookie Dough {THM-S, Gluten Free, Sugar Free, Dairy Free, Low Carb}

Peanut Butter Chocolate Chip Cookie Dough {THM-S, Gluten Free, Sugar Free, Dairy Free, Low Carb}

Honestly, who doesn’t like to eat cookie dough? I know, I know, you shouldn’t eat the raw eggs (THEY say – who are THEY anyway?), but that has never stopped me from eating it by the spoonful! I should be ashamed . . .

Once upon a time I had tweaked a chocolate chip cookie dough recipe that was made only for eating – no baking! Today I went back to it and was trying to improve it before I posted it on the blog. THAT recipe requires some more work, but in the process I came up with this little gem! 

So, I present to you . . . Peanut Butter Chocolate Chip Cookie Dough! Now I don’t have to be ashamed to eat cookie dough anymore! 


Peanut Butter Chocolate Chip Cookie Dough {THM-S, Gluten Free, Sugar Free, Dairy Free, Low Carb}

Ingredients:

  • 2 Tbs Peanut Flour 
  • 1 Tbs Coconut Oil (melted)
  • 1 Tbs Gentle Sweet
  • 1 doonk (1/32 of a tsp) stevia
  • Dash of salt
  • Dash of Vanilla Extract
  • 1 Tbs Lily’s Chocolate Chips

Instructions:

  • Mix the first 6 ingredients together until smooth.
  • Add the Chocolate Chips and stir until incorporated.
  • If it seems too dry, add a bit of water. You should have a soft, wet dough. If it seems to runny, add 1 more Tbs of peanut flour, or just pop it in the freezer for one minute. The coconut oil will begin to solidify. Take it out, give it a good stir, and you should be good to go! It will firm up if you put it in the fridge for a few minutes also (if you can wait that long!)
  • Grab a spoon and dig in!

This makes a single serve, but feel free to double or triple to have some for later! 

I originally made this with 1 Tbs of natural peanut butter (in place of the peanut flour) – That is amazing! But I wanted to try it with the Peanut Flour also – so it’s up to you which one you want to try! They are both delicious! The good news for me is that my husband doesn’t care too much for peanut butter – so this is a treat I can keep all to myself! Enjoy!

Items used in this recipe:

Protein Plus, Roasted All Natural Peanut Flour, 32 oz (907 g)

I used THM Defatted Peanut Flour

De-fatted Peanut Flour

Lily’s Dark Chocolate Chips

Golden Barrel Coconut Oil 32 Oz

This post contains affiliate links – items purchased through these links provide me with a small commission which goes to the support of this blog. Thanks!

Other recipes you may enjoy:

 
Introducing Prime Pantry – Everyday Essentials Delivered to You

Low Carb, THM Friendly Chocolate Ice Cream {THM-S, Gluten Free, Grain Free}

Low Carb, THM Friendly Chocolate Ice Cream {THM-S, Gluten Free, Grain Free}

The recent purchase of an ice cream maker has effectively changed my dessert world! I love the fact that I can have rich, creamy ice cream on hand – but mostly I love the fact that it only takes 30 minutes from start to finish! I would highly recommend the Cuisinart ICE-20 Automatic 1-1/2-Quart Ice Cream Maker, White
if you are looking for an ice cream maker! It is amazing!

This recipe is nearly the same as my Vanilla ice cream, but the inclusion of good cocoa powder makes this a rich, creamy, decadent chocolate delight! If you are looking for rich, chocolatey goodness, you will not be disappointed!

First I blend the ingredients and pour them into my ice cream freezer bowl. 


Set the timer for 25 minutes and let the ice cream maker work its magic! When you come back you should find this! 


The immediate texture of this ice cream (when it has finished churning), is very similar to a Frosty! If you like it this way, you can eat it immediately! If you like it a little more firm, just pop it in the freezer for a few minutes. After it has frozen solid, (If you do not include the recommended vegetable glycerin), you will want to let the ice cream set on the counter for a few moments to soften.

My whole family loves this ice cream! I hope yours does, too! This is great with fresh strawberries! 


Low Carb, Sugar Free Chocolate Ice Cream

{THM-S, Low Carb, Gluten Free, Grain Free}

Recipe:

  • 1 cup cottage cheese
  • 1/4 cup Half & Half
  • 1/2 cup THM Gentle Sweet
  • 1/4 cup quality cocoa powder
  • 1 Tbl vanilla
  • 1 1/2 cups Heavy whipping cream
  • 1 Tbl vegetable glycerin (optional – helps keep it “scoop-able”)

In a blender, blend the cottage cheese and half & half until completely smooth. This step is very important – nobody wants cottage cheese lumps in their ice cream – Gross! Add remaining ingredients and process until smooth. Pour into your ice cream maker and process according to manufacturers instructions (mine only took about 25 minutes). Transfer to a freezer safe container and keep airtight in the freezer. If you do not add the vegetable glycerin, you will want to set the ice cream on the counter for a few minutes to soften.

This post contains affiliate links, from which I earn a small commission. These profits go into the support of this blog. Thanks! 

If you unsure of where to purchase vegetable glycerin, you can find it by clicking the link below.
 

 
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Low Carb, Sugar Free Vanilla Ice Cream {THM-S, Low Carb, Gluten Free, Sugar Free, Grain Free}

Low Carb, Sugar Free Vanilla Ice Cream {THM-S, Low Carb, Gluten Free, Sugar Free, Grain Free}


I recently bought an ice cream maker, (Cuisinart ICE-20 Automatic 1-1/2-Quart Ice Cream Maker, White ) and I must say it was a life-changing experience! The one I purchased was one of the newer ones – no salt or ice required, and my ice cream is ready in about 20 minutes! Now that’s what I’m talking about – creamy, delicious, guilt free ice cream in less than half an hour? Count me in!

When I was trying to find ice cream recipes, I kept seeing instructions like “refrigerate for four hours” or “place in refrigerator overnight.” I told my husband, “I can’t wait four hours for ice cream! I need some now!” (I know, I know, call me impatient if you must!)

Many low carb ice creams rely on cottage cheese and almond milk – and while those variations are good, I wanted a “real” ice cream texture and mouth feel. So, I headed to the kitchen, did some experimentation, and came up with this amazing recipe. I couldn’t believe it when I tasted it – it tastes like “real” (read sugar-laden) ice cream! I was in love!

Low Carb, Sugar Free Vanilla Ice Cream

{THM-S, Low Carb, Gluten Free, Sugar Free, Grain Free}

Recipe:

  • 1 cup cottage cheese
  • 1/4 cup Half & Half
  • 1/2 cup THM Gentle Sweet
  • 1 Tbl vanilla
  • 1 1/2 cups Heavy whipping cream
  • 1 Tbl vegetable glycerin (optional – helps  keep it “scoop-able”)

In a blender, blend the cottage cheese and half & half until completely smooth. This step is very important – nobody wants cottage cheese lumps in their ice cream – Gross! Add remaining ingredients and process until smooth. Pour into your ice cream maker and process according to manufacturers instructions (mine only took about 25 minutes). Transfer to a freezer safe container and keep airtight in the freezer.  If you do not add the vegetable glycerin, you will want to set the ice cream on the counter for a few minutes to soften.


That’s it! 30 minutes, and you can have your own delicious, sweet, creamy homemade ice cream! (Guilt-free, too!) The add-ins or toppings are endless! We like to top our with this AMAZING caramel sauce!


And maybe a few Lily’s chocolate chips!

This would also be delicious with Easy Berry Syrup/Sauce {THM-FP, Sugar free, Gluten free, Low Carb}

Check out my chocolate ice cream recipe!

This post contains affiliate links. If you purchase items through these links, I receive a small commission, which will go to the support of this blog. Thanks!

Links below are to THM Gentle Sweet (The recommended sweetener), the ice cream maker I use, the recommended (but optional) vegetable glycerin,  and a handy dandy ice cream tub in which to keep your frozen goodies!

Favorite Low-Carb Chocolate Chip Cookies {THM-S, Low Carb, Sugar Free, Gluten Free, Dairy Free}


Ah, who doesn’t like a chocolate chip cookie? My family has a recipe we love — you know THE recipe (with 2 cups of shortening, 3 cups of sugar and 2 bags of chocolate chips)! This is obviously not in my trim healthy eating plan!

I have had this Nutiva shortening in my pantry for quite some time, but I was never quite sure how to use it. This week I had the sudden inspiration to revamp my old chocolate chip cookie standbye recipe!


Favorite Low-Carb Chocolate Chip Cookies

    • 1/3 cup low carb brown sugar (I use this one from Gwen’s Nest)
    • 1/3 cup Erithyritol
    • 2 eggs
    • 1/2 tsp. Baking soda
    • 1/2 tsp. Mineral salt
    • 1 tsp. Vanilla
    • 1 cup THM Baking Blend
    • 1/2 cup Lily’s chocolate chips

Preheat oven to 350F

Cream shortening, “brown sugar” and Erithyritol until smooth. Add eggs and beat well. Add baking soda, mineral salt, vanilla and Baking Blend and beat until incorporated. Stir in chocolate chips.

Using a cookie scoop, place dough on parchment lined cookie sheet and bake for 10-11 minutes.


They will be quite soft when they come out of the oven, but they will firm up after a couple of hours.


Do you have a favorite recipe you have converted to THM? I’d love to hear about it!

If you are unsure of where to buy the Nutiva shortening, you may purchase it through the link provided above (and I will receive a small commission to support the blog). Thanks!

Suggested products for this recipe:

Nutiva Red Palm Shortening Organic Superfood, 15 oz.

Now Foods Erythritol Powder


Trim Healthy Mama Baking Blend

Lily’s Dark Chocolate Chips


OXO Good Grips Medium Cookie Scoop

Easy Berry Syrup/Sauce {THM-FP, Sugar free, Gluten free, Low Carb}

Many mornings I love to have berries and yogurt for breakfast. (Check out my Homemade 000 Yogurt.) Frozen berries are available year round and many times they are the most economical choice for my budget. I’ve found that I can great deals on them at Costco – and they usually last me a couple of months! I have been making this simple berry sauce for months – and it literally takes less than two minutes (Drive-Through-Sue for sure)! 

First of all I measure out my berries in a microwaveable container – my amount of berries varies depending on what fuel type I want for the morning. (Remember that you can have up to 1 cup of berries and stay in FP mode — with the EXCEPTION of blueberries – only 1/2 cup of those – otherwise you cross into E territory, which is perfectly fine!) After I measure them out, I add sweetener to them. You can use Xylitol or Gentle Sweet, whichever you prefer.  

 Mixed berries with Xylitol

  Blueberries with Gentle Sweet
Next, pop the container in the microwave for 1 minute. It breaks down the berries and makes an awesome syrup/sauce! (This could also be done in a sauce pot on the stove, I am sure)

   
 
Next step is to enjoy! This sauce is amazing on yogurt, but it is also great for pancakes, cheesecake, cottage cheese – you name it!

   
 Recipe:

  • 1/4 -1/2 cup berries
  • 1/2 to 1 Tbl of xylitol (use 1 Tbl of Gentle Sweet)

Combine in a microwaveable container and microwave for 1 minute. Enjoy!

Samoas Coffee Creamer {THM, Low Carb, Sugar Free}

Samoas Coffee Creamer
{THM, Low Carb, Sugar Free}  
I have a confession to make — I used to be addicted to coffee creamers. At any given time you could find 3-5 different flavors in my fridge. About four years ago I went on a very strict (NOT THM) diet for a period of time. This diet included cutting out sugar, and when it was all said and done, I found that my love for flavored creamer was gone. Now I just prefer half & half or occasionally some heavy cream. But I know there are many Mamas (and Papas) who still love their coffee creamer! And it is so easy to make your own at home – you don’t have to feel deprived! 

Samoas Coffee Creamer

1 cup half & half

1/4 tsp. caramel extract

1/4 tsp. coconut extract

1/8 tsp. butter extract

1/2 tsp. cocoa powder 

2 Tbl. THM Gentle Sweet 

Mix all ingredients together and heat over low heat until cocoa powder and Gentle Sweet are melted and fully incorporated. (You just want to heat it – not boil it.) That’s all! 

Now, I have another confession to make – I am not a lover of sweet coffee. That being said, you may want to play with the amount of sweetener/flavoring to get the taste you want. As written, this creamer is not a very strong flavor – it is pretty mild. 

  This morning I topped my coffee with sweetened whipped cream, toasted coconut flakes and Lily’s chocolate chips! It was a very indulgent cup of joe! 
  What is your favorite creamer flavor?