Thursday, June 2, 2016


I am not a big cake fan (ice cream is another story altogether). However, on occasion, I do enjoy a slice of white cake topped with berries and loads of homemade whipped cream. This low carb grain free white cake  is perfect for making such a treat. This is a cake recipe I make quite often.

It does not contain any grains, dairy, or sugar. As a sweetener, I like to use a blend of erythritol and liquid stevia.

Note: I do not use stevia when I make the cake for my husband. He says he can taste it and HATES it. I have tried putting just a few drops, but he can usually tell. :/ He says it has a bitter aftertaste. You can leave the stevia, out and add a bit more erythritol if you do not find the cake sweet enough.  You can also replace the erythritol with xylitol (a natural granulated sugar) or plain white sugar if you prefer.

Note: I buy my supplies from Amazon, Vitacost, or iHerb. (The last two being my favorites.)

Preheat your oven to 350 degrees Fahrenheit.

In a bowl: place the coconut flour,  salt, baking soda, and erythritol (or xylitol/granulated sugar substitute of your choice). Mix with a whisk until no lumps are left.

In another bowl: combine the coconut oil, vanilla extract, butter extract (if using), liquid vanilla stevia, two egg yolks, and three whole eggs. Mix with your whisk until well combined.

Incorporate the dry ingredients with the wet ingredients and mix until well combined. At this point, your batter will be very thick.

With a hand mixer, beat the remaining two egg whites into soft peaks and gently incorporate them into the batter.

Grease an 8-inch cake pan (I like to use a springform pan for ease).

Place a piece of parchment paper in the bottom.

Pour the batter into your prepared cake pan.

Bake for 25 to 30 minutes, or until an inserted skewer comes out clean. Do not over-bake or the cake will be quite dry.

Let cool for 15 minutes before removing.

Makes one cake with 12 slices.

Trim Healthy Mama: S Recipe

1 serving is 3 Weight Watchers Point Plus

This information is based on a yield of 12 servings: calories: 125, total fat: 11.4g, sat fat: 8.6g, cholesterol: 68mg, sodium: 83mg, carbohydrates: 2.8g, fiber: 1.7g, sugars: 0, protein: 3g

Net Carbs: 1.1 g

Crescent Jalapeño Poppers

This unusual twist on chile poppers, with herbed cheese and a dollop of sweet salsa, roll up fast with prepared crescent dough.


4jalapeño chiles (about 3 inches long)

1/3cup Boursin cheese with garlic and herbs (from 5.2-oz container)

8slices packaged precooked bacon (from 2.2-oz package), halved

1can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

1/2cup pineapple or fruit salsa, if desired


Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.

On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet.

Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.