The Best Mashed Cauliflower, EVER! This recipe is so delicious, ULTRA creamy and just about perfect.

The Best Mashed Cauliflower

oz frozen cauliflower (OR

fine sea salt

sour cream (use low fat

butter

nutmeg (you can use more if you

salt and pepper (to taste)

cheese

Cook cauliflower: Place cauliflower in a large pot and cover with water and 1/2 teaspoon salt. Boil until buttery-tender. Drain very well. Place back in the pot over medium-low heat. Stirring from time to time (don't burn it!), steam off all the excess water (about 3-4 minutes). Take off the heat.

Make the mash: Place the cauliflower in a large food processor with the blade attachment. Add all other ingredients and process until thick and smooth.

Serve warm topped with extra butter and chives, if you like.

https://embed.mediavine.com/videos/rr8krudlxdodedcixemy

Learn how to make the ultimate low carb and Keto side dish: Mashed cauliflower! This recipe makes the fluffiest, creamiest most flavorful cauli mash you'll ever eat.

How to Make Mashed Cauliflower

Make this Low Carb Instant Pot Lemon Chicken for dinner tonight – everyone will love it.

Low Carb Instant Pot Lemon Chicken

chicken thighs (I used bone-in, skin-on)

onion

garlic (minced)

chicken broth

lemon (juice only)

thyme

rosemary

salt and black pepper

cream

Brown meat: Set instant pot to sauté. Add oil to pot and add thighs skin-side down. Cook, in batches if needed, until golden and crisp. Flip and cook until browned on the other side. Remove chicken from pot.

Start sauce: Add onion and garlic to pot and cook until starting to soften, about 1 minute. Add chicken broth, lemon juice, herbs and seasoning. Stir, scraping the browned bits off the bottom of the pot.

Pressure cook: Place chicken thighs back in the instant pot. Secure lid and set the pressure valve to &quot;sealing&quot;. Choose &quot;pressure cook&quot; (or &quot;manual&quot;) and &quot;high&quot; for 12 minutes. Naturally release pressure after cooking time is up (just switch off the instant pot and leave it alone until pressure is gone).

Finish sauce: Carefully remove thighs. Set the Instant Pot to sauté. Pour thickener slurry into pot, stir well and simmer until sauce has thickened. Stir in butter until melted and serve sauce over chicken.

This Peanut Butter Pie Delight is basically my mom's peanut butter cream pie, but there's no need to mess with pie crust and it's low carb and sugar free! THM S

"I could eat those crumbles till the cows come home!" - Ryan

If this sounds like a lot to do all at once, you can make the crust, pudding, and crumbs in advance as you have time, then make the whipped cream right before assembly. I actually prefer this Peanut Butter Pie Delight after it's been assembled and refrigerated overnight, so if you want to make it the day ahead for an event, feel free to do that. It's the perfect social function dessert because it doesn't rely on a lot of alternative flours, which can take some getting used to.

Peanut Butter Pie Delight

Briana’s Baking Mix

THM Super Sweet Blend

gelatin gelatin

water

almond

heavy whipping cream

oat fiber

salt

glucomannan

salted butter

vanilla extract

½ tablespoons THM Super Sweet Blend

peanut flour

½ tablespoons natural peanut butter (I used Smuckers brand from Walmart)

1/16 teaspoon (2 doonks) THM Pure Stevia Extract Powder

xanthan gum

CRUST

Whisk the baking mix and sweetener together, then add the melted butter and mix with a fork or hand mixer to form crumbs. Press into a greased 8” x 8” glass baking dish (a fork works great for this – don’t pack it super hard) and bake at 350* F for 6 minutes. Remove from the oven, let cool completely, then cover with a lid until you’re ready to assemble the dessert so it doesn’t dry out.

CUSTARD PUDDING

Bloom the gelatin in the cool water and set aside. (Just whisk the gelatin and water together in a small dish and let it sit for a few minutes.)

Whisk the almond milk, cream, egg yolks, oat fiber, and salt together in a saucepan on the stovetop. Add the glucomannan last, a little at a time while whisking so it doesn’t clump.

Cook the custard mixture over medium heat (try medium low if using a gas stove), whisking often, until the custard registers 160*F on a digital instant read thermometer. Whisk constantly as the custard nears the desired temperature.

Once the custard reaches 160*, pull it off the burner and immediately whisk in the bloomed gelatin and the butter to keep the temperature from rising further. Add the vanilla and sweetener and whisk until the gelatin is completely dissolved.

Pour the custard into a heatproof bowl and then cover with plastic wrap, making sure the plastic wrap is touching the entire surface of the custard to prevent a skin from forming. Let the custard cool on the counter, then chill in the fridge for 4 hours or until set. (Tip: chill the custard in a bowl that is near the same diameter as your intended dessert pan so you won’t have to disturb it much when spreading it later.)

CRUMBS

Measure the xylitol, then powder it in a coffee grinder very well. (Any remaining granules will be crunchy and will not dissolve.) Mix the crumb ingredients together with a hand mixer until they form, well, crumbs. Taste and add more powdered sweetener if desired. Set the crumbs aside in an airtight container at room temperature until ready to assemble the dessert.

WHIPPED CREAM

Right before assembly, add the stevia and vanilla to the heavy cream in a bowl and beat with a hand mixer to thicken a bit. Add the xanthan gum while beating, then continue to beat until the cream is stiff (but not butter!).

ASSEMBLY

Set ¼ cup of the crumbs aside for topping the dessert. Spread the remaining crumbs evenly over the crust. Unmold the set custard pudding onto the crumbs and gently spread out with an offset spatula, disturbing as little as possible to maintain a smooth consistency. Spread the whipped cream on top of the pudding, then garnish with the reserved peanut butter crumbs.

You can serve the dessert right away, but I actually prefer it after overnight refrigeration. This gives the crumbs and crust a chance to soften up a bit and the sweetness levels out. (Store this dessert in the refrigerator &#8211; covered &#8211; of course. It&#8217;s best within a few days of assembly.)

Briana's Baking Mix is perfect for low carb or Trim Healthy Mama baking! It's similar to THM Baking Blend in application and nutrition. See the notes below for allergy and nutrition info as well as suggestions for how to convert from Briana's Baking Mix to THM Baking Blend, and vice versa. THM Fuel Pull (FP)

Briana's Baking Mix

(336 grams) coconut flour

(149 grams) oat fiber (use gluten free oat fiber if necessary)

(156 grams) golden flaxmeal

(139 grams) collagen or plain whey protein powder (96 grams)

Combine all ingredients in a plastic container with a tight lid and shake thoroughly to mix. I store this baking mix in a Tupperware container at room temperature and have not had it go rancid (even after many months), but the freezer is probably best for long term storage.

THM LIMITS

My baking mix has similar nutritional info to THM Baking Blend (see below for nutrition facts). You can use up to 1/2 cup (per serving) in a THM FP or E setting without going over the fat limits, and you can use up to 3/4 cup (per serving) in a THM S setting without going over the net carb limits.

CONVERTING FROM THM BAKING BLEND: This baking mix is slightly drier than THM Baking Blend. If using small amounts of flour you can probably do a 1:1 substitution, but if you&#8217;re using more than 3-4 tablespoons of flour you&#8217;ll probably want to use a little less of my baking mix than you would THM Baking Blend. Try 3/4 cup of my Baking Mix for every cup of THM Baking Blend called for, then adjust as needed with more baking mix or more liquid.

Hi, Briana. I love your recipes. I have a severe allergy to flax and am wondering if you can help me find a baking mix recipe that does not use it.  So would appreciate your direction in this matter.  Thanks for all your devotion to helping everyone stay healthy with these great recipes.  You are a blessing.

I have a friend who is wanting to do THM but her husband is not only allergic to regular nuts but also coconut (very much so). Do you have any suggestions for a baking blend using neither almond NOR coconut flours?

Hello Briana,

I love the picture of you and your horse.  You look so cute.  I am new low-carber and have lost 55 lbs.  I am missing baked goods a great deal.  I have ordered your ingredients from Amazon and will let you know how I do.  Thanks for all your time and effort for us low-carbers we could use all the help we can get.

Sincerely,  Kathleen

I wondered this too. 
I wondered if you could sub Collagen for the Whey protein powder ?

Brianna, Thanks for providing so many nut free recipes. Really appreciate the alternative to almond flour recipes since we have life threatening nut allergies. Would definitely buy a cookbook!

If I use this in ANY recipe from the THM book, does it keep whatever I am making in the same "category as what it says in the book?"  E, S or FP?  Thank you for sharing this!  I can't have almonds so have been looking for a baking blend alternative!

Just mixed up your baking mix.  Looking forward to using it.

Hi! Thanks so much for all you do....an MIM i love calls for 1 tbls almond flour and 1 of flaxseed and 1/2 tbls coconut flour...do you think this would work in that place and would I use 2 tlbs since coconut soaks up more?

Hi Brianna! I can't use whey protein. I need to use a vegan protein. Do you think that would be a fine substitute?

Hi Brianna, I'm trying to help a friend become a THM.  She is allergic to nuts and coconut.  Do you have any suggestions for what I could use as a substitute for the coconut flour that doesn't involve nut flours?

I don't have your baking blend but I have some that is made with coconut flour, almond flour, flax meal, oat fiber, gluccie and whey protein powder. I was wondering if I would use the same amount that your recipe calls for with my blend? Thank you and by the way I love your recipes. Keep up the super great job your doing.. ;)

Does this Baking Blend work as FP for the Nuke Queen bread?

This says the baking mix is THM "S".  Can it be used in an "E" setting?  If so, does anything need to be changed?

For those who who do not struggle with allergies to eggs, and seek a way to fluff a baking recipe without using yeast or baking powder:
I have found it helpful to seperate a few eggs, and use a hand mixer to beat the whites until stiff peaks form, then, to gently fold the fluff into my batter, just before using it.  This technique is especially good for dense, thirsty batters.  Adjust the number of egg whites used to the size of the egg and recipe.   For one gallon of batter, I might use 3-4 egg whites.

Any substitute for the protein powder... not able to have do to Kidney problems.... thank you

Just used it to make your waffle recipe! They were delish and the whole family loved them. I do believe it is a win! :) Thank you for this wonderful gift as I am just starting the THM lifestyle.

Do you ever feel like coconut flour makes your recipes kind of like trying to swallow styrofoam? Should I just reduce the amount in the baking blend? Replace with more almond flour? Could oat fiber be the culprit? I eat my baked things but I don't like them as much as other people claim to.

Hi! I just tried your baking mix recipe using one of the new chocolate cakes in "THT" it turned out beautiful!  Sadly though, I found that at about day 2 my cake smelled sour and sadly we had to throw it out.  I wanted to see if you usually refrigerate your cakes after you frost/make them? I'm thinking it was the whey that caused the cake to "turn" so quickly. I would appreciate any advice you can offer.

Briana, I am new to this but I would like to purchase your baking mix.  Where do I get it?  Will it make pancakes?  That seems to be the hardest food I miss.  Thank you for your videos and info, I find a lot of good stuff reading you.  Thanks again, keep up the good work.

How long does your baking mix keep for if stored in a ziplock bag inside a ziplock bag? I made some a while back then felll off wagon big time now going back to plan. Would like to be able to use what I have left first.

Finally tried your baking mix (was always out of some ingredient(s) when I'd think of making it, I don't use a baking mix all that often these days) and love it! Enjoying a very delicious chocolate cake for breakfast today, thanks!

Also I subbed gluccie for xanthan gum in exact measurements, worked just fine!

I am allergic to oats so I can't use your baking blend or THM blend. Can you recommend a substitution for the oat fiber? Maybe buckwheat flour? Or quinoa flour? Or tapioca flour? Thank you!

I would just like to say that I have used this recipe for about 4 years now and it has been working very well for me and my family. (Mostly I use it to make muffin in a mug or pancakes). From time to time, I have used half coconut flour and half almond meal but I am always aware that this adds more fat and calories to this blend. My husband and I are both distance athletes who try to keep our glycemic load low so this works great for us. :) Anyway, thanks for the recipe Briana!

Hi, my husband can't have whey and collagen is pretty expensive. Can you substitute pea protein in place of the whey protein?
Thank you!

How many calories are in your mix per 1/4 cup?

Hi Briana,

Do you know how much "liquid" to add to each 1/3 cup coconut flour and how much of "EACH TYPE" liquid equivalent that would be ?

I know you said you don't recommend substitutions, but my son has a coconut allergy. Any idea what might work in place of the coconut flour?

Life saver. I've been using this regularly for a long time and we love it

I have used your baking mix for the past several years successfuly before they came out with the THM Baking blend.  I use THM Baking Blend for convenience and only purchase during sales so I still make up a batch of this mix when I run low.

I have both of your cookbooks and go to them frequently for your great recipes.

This creamy Broccoli &amp; Cauliflower Salad is a healthy version of an old faithful church cookbook recipe I grew up on. It's easy to make, the dressing can be prepped in advance, and it's perfect for church potlucks or family gatherings! THM S, low carb, sugar free.

Broccoli salad is one of Ryan's favorite foods and he had no complaints about this one, although he did say, “If we were having some friends over you could put in some shreds of sharp cheddar.” So feel free to add some shredded cheese if you like...haha.

The dressing can be made ahead and stored in the fridge, but wait to mix up the salad until soon before serving.

Not feeding a crowd? Just make a partial batch OR just assemble what you need for one meal. (It's best fresh - leftovers will soften in the fridge but are still good the next day.)

Broccoli &amp; Cauliflower Salad

mayonnaise

apple cider vinegar

+ 2 teaspoons THM Super Sweet Blend (to taste)

onion powder

black pepper

garlic powder

broccoli

½ – 1 cup unsweetened dried cranberries

bacon bits or ½ cup cooked and crumbled bacon (feel free to add more!)

*NOTE

You can also make this with just broccoli (as I did when I took these pictures). I chopped up broccoli florets by hand to the size I wanted them, then put the stems into my Tupperware Smooth Chopper to chop them pretty small and added those too so as not to waste them. It worked great!

DRESSING

You can prepare the dressing ahead of time. Whisk the ingredients together, then taste and adjust the sweetener and vinegar as desired. Store in a sealed container in the refrigerator.

Not long before serving, mix together the chopped broccoli/cauliflower, cranberries, bacon, onion, and dressing (to the desired wetness – you may not need it all). Feel free to add more chopped broccoli/cauliflower to stretch the salad and dressing if you don’t mind a drier salad. This dressing is plenty for the amount of broccoli/cauliflower listed.

This broccoli &amp; cauliflower salad is like coleslaw in that it’s best the day of assembly but still good the next day – just not as fresh and crunchy,

Instant Pot Sour Cream Pork Chops are an easy and delicious dinner recipe your whole family will love.

Instant Pot Sour Cream Pork Chops

butter (or coconut oil)

onions

boneless pork chops (a cut from the blade preferred

salt + pepper (to taste)

beef stock

Worcestershire sauce

arrowroot (OR organic cornstarch OR 1/4 teaspoon glucomannan)

sour cream

Brown onions and pork: Set instant pot to sauté. Add butter and cook onions until softened. Push to one side and add chops to brown. Season with salt and pepper as they cook.

Add sauce: Switch off instant pot. Add beef stock and Worcestershire sauce, scraping the browned bits from the bottom of the instant pot.&nbsp;

Pressure cook: Close instant pot and set valve to sealing. Choose "pressure cook" for 8 minutes. After cooking time is up, do a natural pressure release for 5 minutes, then manually release remaining pressure and open.

Thicken: For a thicker sauce, remove chops form instant pot and cover to keep warm. Set instant pot to sauté and simmer sauce for a few minutes. If desired, add a slurry of arrowroot and water (or your preferred thickener).

Add cream: Switch off instant pot and let it cool down for a few seconds. Stir in sour cream. Serve sauce over chops.

https://embed.mediavine.com/videos/ynmoau16rxmmkqhgtdfi

Instant Pot Sour Cream Pork Chops are an easy and delicious dinner recipe your whole family will love. Takes minutes to prep and you end up with juicy pork chops smothered in a creamy sauce! This is a great entrée for THM – S dinners, low carb or keto diets.

Low Carb Oven Fried Fish is a delicious way to serve up breaded fish - without all of the carbs! The breading is easy to make and turns into a golden crispy coating, perfect to dip into mayo!

Low Carb Oven Fried Fish

golden flax

ground almonds ((just regular ground almonds, no need almond

parmesan

paprika

baking powder

eggs

fish

Prep: Preheat oven to 430°F. Add a dark-colored pan or baking sheet to the oven as it heats up - the pan you use to bake the fish on needs to be hot to melt the butter on!

Make breading: Mix all ingredients for the breading in a shallow dish.

Prepare eggs: Add eggs to a SEPARATE shallow dish and beat well.

Bread fish: Dip fish into breading to lightly coat. THEN coat fish with egg. FINALLY, coat fish with breading again, this time you can really pack on as much as will stick! (Just place breaded fish pieces on a plate until you&#039;ve breaded them all.)

Melt butter: VERY CAREFULLY remove the pan from the oven. Add 3 tablespoons of the butter to the pan to melt. Spread all over the pan and put the fish pieces on.

Bake: Bake the fish for 10 minutes. Flip, add the remaining 1 tablespoon of butter and finish baking for 5-10 minutes or until the coating is crispy and the fish is cooked through.

Finish: Broil for 2 minutes for a crisper coating. Let the fish rest on the pan for 2-3 minutes minutes after baking, then serve immediately.

This easy keto cheeseburger pie is perfect for a low-stress dinner any day of the week! Flavored with simple everyday ingredients, it is sure to be a new family favorite. Plus, you probably already have these budget-friendly ingredients in your fridge right now.

Keto Cheeseburger Pie

beef

mustard

shredded cheese

Preheat the oven to 350°F (176°C) and grease a 9-inch round pie plate or 8x8-inch baking dish.

Lightly brown the meat in cooking fat over medium-high heat in a heavy-bottomed skillet or cast iron. Transfer to pie plate once cooked.

Add a little more fat to the skillet and brown the onions until translucent, about 5-7 minutes. Stir frequently.

While the onions cook, whisk the eggs. Add herbs, salt and pepper. Pour over the beef so it sinks into the meat. Shake the dish gently if needed.

Arrange the onions in an even layer over the eggs and meat. Top the whole pie with cheese.

Bake for 20 minutes, until cheese is melted and bubbly. Allow the cheeseburger pie to rest for 5 minutes before slicing.

These soft and fluffy Keto Biscuits take less than 30 minutes from start to finish, and require no special ingredients.  Husband approved!

Keto Biscuits

+ 2 Tbsp. Almond Flour, chilled

Tbsp. Cold, Salted Butter

Baking Powder

Cold Egg Whites

Salt

Thick, rich, creamy, and decadent this easy homemade British style clotted cream is absolutely divine! It does take some time to make so be sure to plan ahead accordingly. Don&#x27;t let the long cooking and cooling times scare you, this recipe is mostly hands-off and could be the most delightful thing you ever eat!

Homemade British Style Clotted Cream | THM S, Low Carb

thick, heavy cream

Shallow baking dish

Preheat your oven to 175 (convection - see...

Preheat your oven to 175 (convection - see notes) to 180 degrees.

Pour the thick, heavy cream into the shallow...

Pour the thick, heavy cream into the shallow baking dish until it reaches a depth of 1 to 1.5 inches.

Bake in preheated oven for 12 hours, or...

Bake in preheated oven for 12 hours, or longer if needed (see notes).

When cream is reduced by about 40% and...

When cream is reduced by about 40% and has a golden "crust" on top, carefully remove from the oven and set on the counter to cool. Be sure to not slosh it around while moving.

Allow to cool to room temperature then cover...

Allow to cool to room temperature then cover and refrigerate 8 hours to overnight.

When chilled, the clotted cream should be firm....

When chilled, the clotted cream should be firm. Gently scrape it off the top of the milky layer and put into a jar or bowl for storage.

Cover and store in the fridge. Use within...

Cover and store in the fridge. Use within 5 days.

These easy keto, low carb snickerdoodle cookies are soft and perfect for low carb Christmas Trays, or anytime! Also a Trim Healthy Mama S Fuel.

Keto Snickerdoodle Cookies

Cups Almond Flour

Teaspoon Cream of Tartar

Teaspoon Baking Soda

½ Cup Butter, Softened (almost melted)

Large Egg

Teaspoon Vanilla Extract

Cinnamon topping

Tablespoons Granulated Erythritol

Teaspoons Cinnamon

In a medium bowl, whisk dry ingredients (almond...

In a medium bowl, whisk dry ingredients (almond flour, cream of tartar, baking soda, Gentle Sweet, and salt), then set aside.

Top 15 thm recipes from across the web

The most viewed thm recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Mashed Cauliflower

Low Carb Instant Pot Lemon Chicken

Peanut Butter Pie Delight

Briana's Baking Mix

Broccoli & Cauliflower Salad

Instant Pot Sour Cream Pork Chops

Low Carb Oven Fried Fish

Keto Cheeseburger Pie

Keto Biscuits

Homemade British Style Clotted Crea...

Keto Snickerdoodle Cookies

THM Friendly Baking Blend Recipe

Healthy Carb Ube Ice Cream

Zucchini Quiche

Low Carb Peanut Butter Brownies

Top 15 thm recipes from across the web

The most viewed thm recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Mashed Cauliflower

Low Carb Instant Pot Lemon Chicken

Peanut Butter Pie Delight

Briana's Baking Mix

Broccoli &amp; Cauliflower Salad

Instant Pot Sour Cream Pork Chops

Low Carb Oven Fried Fish

Keto Cheeseburger Pie

Keto Biscuits

Homemade British Style Clotted Crea...

Keto Snickerdoodle Cookies

THM Friendly Baking Blend Recipe

Healthy Carb Ube Ice Cream

Zucchini Quiche

Low Carb Peanut Butter Brownies

The most viewed thm recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Broccoli & Cauliflower Salad