Low Carb Pancakes ~ Higher Protein

Everyone has their favorite pancake recipe it seems.   I’ve been tweaking my recipe for the past couple of months.  I’m determined.

Looking for an easy, filling breakfast that won’t spike your sugar?  In our tiny space, no fuss is always on the menu and these Trim Healthy Mama approved pancakes fit the bill.   I whip them up in a bowl with my immersion blender.


Low Carb High Protein Pancakes


Thankfully they are filling.  My kids can usually eat quite a few traditional pancakes but after 2 of these low carb high protein pancakes, they are full. Add some scrambled eggs as a side to fill in any cracks.

I use my favorite Swanson’s Protein Powder, (click here, to save $5 off your first order – that is my referral link) to up the protein.  And if you’ve never had cottage cheese in your low carb pancakes, trust me when I tell you, you’ll never notice the cottage cheese.

Make sure you don’t fry these pancakes too long or they get on the tough side.  Still delicious, just a different texture.  The keen (or not so keen) eye will see that I actually cooked my pancakes too long in that picture above – you don’t want them that dark.  I’ll be the example.

For my family of 6, I double this batch.


Low Carb Pancakes

1/4 c. cottage cheese
1/4 c. old fashioned oats
1/4 c. golden flax meal
3 eggs
1 tsp cinnamon
1 tsp vanilla
1 scoop protein powder
1 tsp truvia


Blend all the ingredients in a blender, (I use my stick blender).  Pour scoops of pancake batter onto a medium hot griddle.  Fry until bottom is lightly browned.  Flip and repeat.  Serve with Stevia Maple Syrup or make your own from Gwen’s Nest.
This post has been linked up at Stacy Makes Cents and Gwen’s Nest for Trim Healthy Tuesdays.


Trim Healthy Mama’s Skinny Chocolate ~ 3 Different Ways

Skinny Chocolate.

THM Skinny Chocolate 3 Way

It’s the lifeblood to eating Trim Healthy Mama style.

Okay….not really…

But it sure is yummy and satisfies chocolate cravings while boosting the metabolism.  In our small RV space, a quick and easy dessert is key to making Trim Healthy Mama work for us.

With the perfect quantities and ingredients, I’ve figured out to make skinny chocolate just right for our tastes.

First, let me tell you that I’m really NOT a big dark chocolate fan.  I wish I was but I sit somewhere between milk and dark.  Someday I’ll get my big girl panties on and graduate to dark.  Needless to say, the original Trim Healthy Mama Skinny Chocolate was too dark for my tastes but here are our 3 favorite tweaked flavor combinations.
  • Coconut Almond Skinny Chocolate
  • Peppermint Protein Skinny Chocolate
  • Peanut Butter Skinny Chocolate

But first a few tips…

My Top 5 Tips for Perfect Skinny Chocolate

  1. Use  Xylitol or Truvia – these 2 sweeteners are the only ones I’ve fully embraced for chocolate.  Stevia extract is just too bitter by itself.
  2. Grind the Sweetener – this is super important.  If you don’t grind the sweetener you’ll end up with really gritty, bitter skinny chocolate.  Been there, done it, I don’t recommend it.
  3. Add Salt – this may sound weird, but the salt brings out the sweet and it’s yummo!
  4. Add Protein Powder – I love  Swanson’s Protein Powder (click here to save $5 off your first order)!  The protein powder definitely lightens up the chocolate to a place somewhere between dark and milk chocolate.
  5. To Remove From Dish – I refrigerate my skinny chocolate for a couple hours and then flip the dish with the hardened skinny chocolate upside down over the sink.  Then I run warm water over the bottom of the dish.  It comes out easily that way.  I cut my chocolate squares up and store them in the freezer.

And now the recipes… all of them are S for Satisfying

Coconut Almond Skinny Chocolate

Coconut Almond Skinny Chocolate

1/2 c. coconut oil
1/4 c. unsweetened cocoa powder
3 1/2 Tbsp Xylitol or Truvia, powdered
1/4 tsp salt
1 tsp almond extract
1 tsp vanilla extract
1/2 c. dried coconut, shredded and unsweetened
Mix all the ingredients except the coconut in a bowl.  If your coconut oil is at a solid, heat gently to make stirring easier.  After ingredients are mixed well, stir in coconut.  Pour into a glass dish, refrigerate for a couple hours before cutting.
Peppermint Protein Skinny Chocolate

Peppermint Protein Skinny Chocolate

1/2 c. coconut oil
1/4 c. unsweetened cocoa powder
3 1/2 Tbsp Xylitol or Truvia, powdered
1/4 tsp sea salt
1 scoop vanilla protein powder
1/2 tsp vanilla extract
2 drops of peppermint essential oil
Mix all the ingredients in a bowl.  If your coconut oil is at a solid, heat gently to make stirring easier.  Pour into a glass dish, refrigerate for a couple hours before cutting.

Peanut Butter Skinny Chocolate

Peanut Butter Skinny Chocolate

1/2 c. coconut oil
1/4 c. unsweetened cocoa powder
1/2 c. natural peanut butter, unsweetened
4 1/2 Tbsp Xylitol or Truvia, powdered
1 Tbsp vanilla
1/4 tsp sea salt
Mix all the ingredients in a bowl.  If your coconut oil is at a solid, heat gently to make stirring easier.  Pour into a glass dish, refrigerate for a couple hours before cutting.

Other Flavoring Ideas



At the VERY least, add vanilla extract to your skinny chocolate.  As a general rule I recommend you start with 1/2 tsp for extracts.  Essential oils, I’d start with 2 drops and go up according to your tastes.


So what have you tried?  I’d love to hear your ideas on making different versions of Skinny Chocolate.


This post has been linked up at Stacy Make Cents and Gwen’s Nest for Trim Healthy Tuesdays.



Low Carb Peanut Butter Pie Recipe

I might be a little obsessed with peanut butter and cream pies lately.

Since I haven’t figured out how to healthify my Peanut Butter Coconut Balls, I decided to figure out a Trim Healthy Mama approved Peanut Butter Pie.

Who can blame me really? Living in the Florida heat, in a camper, the oven is my enemy right now.  So this peanut butter pie is the perfect end of summer dessert.

Previously, I had shared my Grain-Free Peanut Butter Cookie recipe but I’ll share it again since it is the crust of this pie.
As far as the crust, you’ve got options here friends!  I love options!  🙂 You only need half of the cookie dough batch for the crust so you can…
  1. Make 2 peanut butter pies.
  2. Use half the cookie dough for the crust and bake the other half into cookies.
  3. Or you can crumble up the baked cookies and press them into a pie pan (no need to bake the crust again).

I love options!

For the filling mixture, I use powdered erythirtol, you can use truvia, or xylitol too just make sure you powder it (I grind my in an old coffee grinder) or it will be gritty.
The chocolate drizzle provides a perfect balance of flavors, so don’t skip it, please.  I use Hershey’s sugar-free chocolate chips, but use what you like.
For Trim Healthy Mama, this recipe is a HEAVY S.  It’s decadent, rich and sure to satisfy a peanut butter craving with just a small slice.
Low Carb Peanut Butter Pie ~ Trim Healthy Mama (S)

Low Carb Peanut Butter Pie


  • 1 c. natural peanut butter, (I use creamy for the pie crust)
  • 3/4 c. xylitol (can sub in regular sugar, honey, maple syrup, but it won’t be low carb.)
  • 1 egg
  • 1 tsp vanilla
  • 1/2 c. almond flour
  • 1/4 tsp salt
  • 1 tsp baking soda

Preheat the oven to 375 degrees.  Mix the peanut butter, xylitol, egg & vanilla.  Add almond flour, salt and baking soda and stir until throughly mixed.

Healthy Peanut Butter Pie Crust

Press half the cookie dough into a greased pie plate.  Bake for 12 minutes or until lightly browned.  Let crust cool and transfer to refrigerator to speed up process.

For the Filling:

  • 3/4 c. low fat cream cheese, at room temperature
  • 3/4 c. erythirtol, powdered (you can sub in powdered sugar or other powdered sugar substitutes)
  • 1 c. creamy natural peanut butter
  • 1 Tbsp vanilla
  • 1/4 tsp salt
  • 3/4 c. whipping cream, whipped and sweetened
  • 1/2 c. sugar free chocolate chips
  • 1 tsp coconut oil, for drizzling

Once crust is thoroughly cooled, mix the cream cheese and powdered erythirtol well until thoroughly blended.  Stir in the peanut butter, vanilla, salt, & whipped whipping cream.  Mix until well blended and same consistency.  Pour into cooled cookie crust and freeze for at least 2 hours.

It is best to cut this pie directly out of the freezer and store in the refrigerator.


Melt the chocolate chips with the 1/2 tsp of coconut oil and stir.  Drizzle chocolate over top.



This recipe has been linked up for Trim Healthy Tuesdays at Stacy Makes Cents & Gwen’s Nest.

Crockpot Buffalo Chicken Taco Recipe

These crockpot buffalo chicken tacos have been a regular on our menu for quite a few years now. Long before we were in the RV, I made them.  The crockpot aspect makes these tacos one recipe I make several times a month.  This recipe feeds a crowd and is great for leftovers.Continue Reading

Strawberry Lemonade Pie

This pie is cool and refreshing and sweet with a little tang.  Inspiration for this pie came from Healthy Indulgences Key Lime Pie.  Oh it’s so good and velvety!  Hop over there and make it!  Amazing!  I’ll confess that I had key lime cheesecake from Cheesecake Factory this past weekend.  Healthy Indulgence’s is way better than Cheesecake Factory, hands down!Continue Reading

How to Make Peanut Butter Cookies

Today I’m sharing with you how to make Peanut Butter Cookies that are low-carb, no sugar and completely healthy.  These peanut butter cookies are  Trim Healthy Mama approved for a (S) Satisfying treat.

I’ve shared my Peanut Butter Coconut Balls recipe and oh they are yummy.  They are probably one of my top 5 favorite recipes.  But today, it’s all about Peanut Butter Cookies.Continue Reading

How to Make and Peel Perfect Hard Boiled Eggs

Previously, I shared our method for cooking hard-boiled eggs.  This is my method for how to make and peel hard boiled eggs from start to finish.  They are so easy to peel, they literally SLIP out of the shell.  Today I’m offering up the entire process through video.Continue Reading