Protecting Your Pennies

Buy Smart. Plan. Play

Desserts

Keto Pumpkin Ice Cream Pie (THM S)

by Leave a Comment

Looking for the perfect fall or holiday dessert for your low carb diet? This Keto pumpkin ice cream pie is the perfect way to indulge without guilt.

Keto THM S Pumpkin Spice Ice Cream Pie

Pumpkin meets sugar free ice cream and lies on top of a delicious and flavorful pecan crust. Tell me, why did we eat sugar before? Because once you try this ice cream pie, you will wonder that too!

This recipe was actually inspired by & lightly adapted from a Breyers pumpkin ice cream pie that I saw on Pinterest. I switched up a few things like the crust, sweeteners and ice cream to make it compatible for Keto, Low Carb and Trim Healthy Mama (S) lifestyles. 

And the best part? Aside from it tasting like a piece of pumpkin pie swirled with vanilla ice cream. It is really pretty easy to make. The only hard part is waiting for it to freeze back up after you mix it. 

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

Keto Pumpkin Ice Cream Pie

THM Pumpkin Spice Ice Cream Pie

The pie starts off with a pecan crust. I first made this crust for my double layer Keto pumpkin cheesecake and it is amazing. It adds so much more than the graham cracker crusts you ate before Keto. 

Next, comes a mixture of rich pumpkin, cinnamon, vanilla ice cream and of course a little “sugar.” Freeze it & eat it 4 hours later. 

And it is so so so good. My daughter (6) actually snagged my piece before I got a bite. Which is saying something because kids are picky. 

So what do you need to make this Keto pumpkin ice cream pie? 

Ingredients for Pecan Pie Crust

  • Chopped Pecans
  • Butter
  • Cinnamon
  • Monk Fruit

Low Carb Pumpkin Ice Cream Pie Filling

  • A low carb/Keto/THM approved vanilla ice cream 
  • Swerve Brown Sugar
  • Pumpkin Puree (not pie filling, the only ingredient should be pumpkin)
  • Cinnamon 

Ice Cream Pie Ingredients

Allowable Ice Cream Options 

Since this recipe was inspired by the Breyers recipe, let’s start there. The Breyer’s Carb Smart (which is allowed as an S on THM) can be used in this recipe. 

You could also use a compliant vanilla ice cream of your choice like Halo Top or Rebel.

Making the Frozen Pumpkin Pie

This recipe would be no bake except for the fact that you need to bake your homemade low carb pecan crust. But it is easy and only takes a blender & 10 minutes! 

Simply combine the pecan crust ingredients into your blender and blend until everything is combined. The pecans will become so fine that it will look like brown paste. 

Make sure the butter is all blended together. That is when I know it is ready. 

This is what it will look like before baking. 

Pie Crust - Pre Baked

Spread the pecan mixture into a pie pan and bake at 350 degrees for ten minutes. 

Remove from the oven and let the crust cool completely. You could also do this ahead of time and freeze. 

Blending the Pumpkin Ice Cream

In a medium bowl, combine the vanilla ice cream, brown “sugar,” cinnamon and pumpkin. Mix with a hand or stand mixture until completely combined. 

The ice cream will become smooth. 

Pour this mixture on top of your cool and frozen crust. 

Place the pie in the freezer and freeze for at least 4 hours. 

Pouring Ice Cream over Pie Crust

Serving the Keto Pumpkin Ice Cream Pie

Take the pie out of the freezer about 20 minutes before you are ready to serve. 

Top with homemade whipped cream or Fat Free Reddi Whip (for my THM Drive Thru Sues) and a sprinkle of cinnamon. 

Low Carb Sugar Free Pumpkin Spice Ice Cream Pie Dessert with Pecan Crust

More Low Carb Holiday Recipes

Instant Pot Brown “Sugar” Holiday Ham

Crock Pot Sugar Free Cranberry Sauce

Keto Double Layer Pumpkin Spice Cheesecake 

Chicken Bacon Ranch Stuffed Mushrooms

Sausage Rotel Stuffed Mushrooms 

Everything But the Bagel Goat Cheese Spread

Tons of Keto Dips that you can Dip with Pork Rinds

Print Recipe
 Keto Pumpkin Ice Cream Pie (THM S)
Servings
Servings
Ingredients
Keto (THM S ) Pecan Pie Crust
Keto (THM S) Pumpkin Ice Cream Pie Filling
Servings
Servings
Ingredients
Keto (THM S ) Pecan Pie Crust
Keto (THM S) Pumpkin Ice Cream Pie Filling
Instructions
  1. Combine all crust ingredients into a blender. Pulse until the nuts are fine and the butter is evenly incorporated. (The butter doesn't need to be melted but if it is close to room temp it will blend more quickly.)
  2. Spread the pecan mixture into a pie plate and bake for ten minutes at 350 degrees.
  3. Remove the pie crust from the oven and allow it to cool completely.
  4. Combine the ice cream, pumpkin, cinnamon and Swerve together in a medium bowl. Using a hand or a stand mixer blend until completely smooth.
  5. Spread the ice cream mixture on top of the cooled pecan crust.
  6. Cover & freeze for at least 4 hours or overnight.
  7. Allow the low carb pumpkin ice cream pie to sit on the counter for about 20 minutes before cutting.
  8. Serve with whipped cream and a dash of cinnamon.

Keto Peanut Butter Bars (THM S)

by Leave a Comment

Peanut butter and chocolate are hands down the best dessert combo ever in my book. And being able to eat pb and chocolate and lose weight at the same time is amazing. 

These Keto peanut butter bars taste like buckeye balls without the hassle.

Keto THM S Peanut Butter Bars 

Peanut butter balls are a favorite of mine at Christmas time. They have the perfect ratio of peanut butter to chocolate and you can eat them with your hands! 

And while I love those buckeye balls, I don’t love the sugar and the time that they take to make. You have to form 700 balls of peanut butter mixture and then hand dip every one. 

It takes forever. But these Keto peanut butter balls get rid of the sugar and the time suck. They are quick but just as tasty as their peanut butter ball competitor. 

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.) 

Keto Peanut Butter Bars (THM S)

Keto Peanut Butter Ball Bites

A thick semi-sweet chocolate layer is topped with a creamy and sweet peanut butter layer for the perfect combination of chocolate and peanut butter. 

These Keto peanut butter bars are really rich so I cut them into small pieces. Although I feel like I could eat the whole pan, after a couple of bites of this decadent dessert you’ll be satisfied. 

What You Need for Sugar Free Peanut Butter Bars

Making the Chocolate Peanut Butter Bites

Peanut Butter Bites for Trim Healthy Mama - S _ Low Carb

These peanut butter bites are so much easier than peanut butter balls! 

Simply melt the chocolate chips and coconut oil in a double boiler. You can probably do it in the microwave too but I’ve ruined one too many bags of chocolate in the microwave so I just do it on the stove. It doesn’t require much more time & I pay attention to it more when it is on the stove. 

Once the chocolate and oil is melted, spread it in an 8×8 pan that is lined with parchment paper. Place it in the fridge to set up while you work on the peanut butter mix. 

Sugar Free PB Treat

Next, combine all the remaining ingredients in a medium bowl and mix. It will come together to be a thick, dough like consistency. 

Spread the peanut butter mixture on top of the chocolate layer. 

Refrigerate for about 2 hours. Cut into small bars or bites. 

These are best kept in the fridge. They get a little too soft in my opinion if left at room temperature. 

Low Carb Buckeye Dessert Bars

I hope you love these Keto peanut butter bars as much as I do! 

More Keto/THM S Desserts

Keto Double Layer Pumpkin Cheesecake
Pumpkin Spice Peanut Butter Cookies
Strawberry Lemonade Berry Sorbet
Easy Creamsicle Sip
Cookies N Cream Protein Dalgona 

Print Recipe
 Keto Peanut Butter Bars (THM S)
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Line 8x8 Pyrex dish with parchment paper.
  2. Melt the chocolate and the coconut oil in a double boiler.
  3. Once the chocolate is melted and smooth, spread it into the 8x8 pan.
  4. Place the chocolate layer in the fridge so that it can start to set up and harden.
  5. In a large bowl, add the remaining ingredients and mix with a hand or a stand mixer until well incorporated. The mixture will look like a thick dough.
  6. Remove the chocolate from the fridge (it should be a layer of hardened chocolate. If it is not ready, just stick the peanut butter mix in the fridge in the separate bowl until the chocolate is hardened).
  7. Spread the peanut butter mixture on top of the chocolate. Using the back of a spoon or your fingers, press the peanut butter mix down until it is smooth.
  8. Place the peanut butter bars back into the fridge for 1-2 hours at a minimum.
  9. Cut into bars or bites. These are best eaten right out of the fridge. They will get soft if left at room temp.

Keto Double Layer Pumpkin Cheesecake (THM S)

by Leave a Comment

This Keto double layer pumpkin cheesecake is filled with seasonal fall flavors that your friends and family will love (whether they are off sugar or not).

Sugar Free Pumpkin Spice Cheesecake

This keto double layer pumpkin cheesecake is seriously amazing. I have made it twice in as many weeks and it has already been given a spot on our Thanksgiving dessert table this year. 

The nutty crust pairs perfectly with the creamy layers of cheesecake and pumpkin flavors. 

Wanna know a secret? I used to think that I didn’t like pumpkin. Like at all. Give me all the chocolate and peanut butter but I am skipping right over the pumpkin pie. But for some reason this year all things pumpkin have just been screaming my name. 

I’ve made pumpkin spice almonds, a dump Cuffin pumpkin cake, baked pumpkin spice oatmeal, keto peanut butter pumpkin spice cookies, and Aldi Zero Carb Pumpkin Bread roll ups. 

After a pumpkin filled few weeks, I guess that I  really do like pumpkin. Just no pumpkin pie. 

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

Keto Double Layer Pumpkin Cheesecake

Holiday Layered Pumpkin Pie Spice Cheesecake - THM S and Keto and Sugar Free

Making this cheesecake takes a bit of time to whip up, time to bake, cool and chill. It is not hard but the steps that you need to take make it great for a weekend or holiday dessert. 

I served this to 5 people that are not on Keto / THM and they all loved it. It is one of those desserts that even people that are still eating sugar will love – and that hardly ever happens!

Here is what you need to make this sugar free cheesecake.

Ingredients for Low Carb Pumpkin Pie Cheesecake

Crust:

Chopped Pecans
Butter
Cinnamon
Monk Fruit

Cheesecake Filling:

Blocks Cream Cheese
Eggs
Maple Extract (you can sub Vanilla but I really think the maple adds so much) 
Monk Fruit

Pumpkin Filling:

Pumpkin Puree
Pumpkin Pie Spice 

Making the Pecan Crust

Pecan Crust Mixture

You will start with the crust and this nutty crust makes the entire cheesecake. A bit of crunch and a ton of flavor make this the perfect crust of your keto double layer pumpkin cheesecake. 

Add the chopped pecans, cinnamon, sweetener and butter to a blender. Blend until combined. 

Spread the pecan mixture into a 9 inch springform pan and bake at 350 Degrees for ten minutes. Allow to cool.

Keto Pecan Pie Crust

Mixing the Cheesecake Filling

Mix the cheesecake filling ingredients in a stand mixer or with a hand mixture. Remove 1.5 cups of the cheesecake filling and top the crust with it. 

Add the pumpkin puree and the pumpkin spice to the remaining cheesecake batter. Mix well and then gently layer the pumpkin mix on top of the cheesecake layer. 

Layering the Pumpkin CHeesecake

Baking Time! 

Place your keto double layer pumpkin cheesecake into the preheated oven and bake for 35 minutes. 

Allow the cheesecake to cool on the counter for about an hour. Finally, move the cheesecake to the fridge and chill for at least 3-4 hours or overnight. You don’t want to shortcut the chill time. 

Top with homemade whipped cream or Fat Free Reddi Whip if you are a Trim Healthy Mama DTS. 

Print Recipe
 Keto Double Layer Pumpkin Cheesecake
Servings
Servings
Ingredients
Keto Pecan Pie Crust
Cheesecake Filling
Pumpkin Filling
Servings
Servings
Ingredients
Keto Pecan Pie Crust
Cheesecake Filling
Pumpkin Filling
Instructions
Pecan Crust
  1. Preheat oven to 350 degrees.
  2. Pulse the pecan pieces, butter, cinnamon and monk fruit in a blender or food processor until smooth.
  3. Spread the pecan crust into a greased 9 inch springform pan or a regular pie pan.
  4. Bake for 10 minutes and then allow to cool.
Cheesecake Filling
  1. Decrease the oven temperature to 325 degrees.
  2. Add the cream cheese, monk fruit, maple extract and eggs in a bowl. Using your stand mixer or a hand mixer, combine until smooth.
  3. Take 1.5 cups of the cream cheese mixture and spread it onto the cooled pecan crust.
Pumpkin Filling
  1. Add the pumpkin and pumpkin pie spice to the remaining cheesecake mixture. Mix well.
  2. Pour the pumpkin cheesecake filling over the top of the plain cheesecake layer.
  3. Bake the pumpkin cheesecake for 35 minutes or until set in the middle.
  4. Allow to cool on the counter. Once cool, cover and place in the fridge for at least 4 hours or overnight.
  5. Serve with a big dollop of homemade whipped cream or some fat free Reddi Whip.

Keto - Low Carb- THM S Sugar Free Pumpkin Pie Cheesecake (1)

No Bake Strawberry Cheesecake Cups

by Leave a Comment

These no bake strawberry cheesecake cups start with a rich buttery graham cracker crust.

The fresh strawberries and a light and creamy cheesecake are layered in individual cups for a delicious and pretty summer dessert.

No Bake Strawberry Cheesecake Dessert Cups

I hosted my bunko friends at my house this weekend. When we meet, the host provides dinner, drinks and of course dessert before we play. 

For dinner I had decided on a family favorite of ours – crack chicken puffs. They are filled with cream cheese and bacon and wrapped in crescent dough. These bundles taste great but definitely rich. 

So for dessert, I was wanting something a little lighter and with a summer feel.  

But here’s the deal. Even though I wanted a light dessert, it still had to taste amazing because dessert is my favorite part of a meal. 

And the big 2 lb package of strawberries in my fridge was staring me in the face so I pivoted from my usual chocolate and went fruity. 

These no bake strawberry cheesecake cups are layered with a creamy cheesecake filling and fresh strawberries. And so good!

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

No Bake Strawberry Cheesecake Cups

Mini Strawberry Cheesecake Trifle Dessert Cups for Summer

These little cups are so pretty which I love because you eat with your eyes first! The layered trifle look makes this simple dessert look fancy with very little work. 

And individual treats are always fun! 

These no bake strawberry cheesecake cups use just a few ingredients that you probably already have most of at home. 

What You Need:

Making Strawberry Cheesecake Mini Parfaits

To make these individual desserts, you want to make the crust first so that it has time to set up while you make the cheesecake filling. 

No Bake Graham Cracker Crumb Crust Ingredients

Combine the graham cracker crumbs (they make these already crushed up so you don’t have to do it yourself), melted butter and sugar in a medium bowl. 

Stir until it starts to clump together. Keep stirring until the butter is well combined with the graham crackers and sugar. 

Graham Cracker Crust with Melted Butter

Take 2 tablespoons and place it into the bottom of each cup.

Use a fork to gently press the crust into the cup. 

Place the cups with the crust into the fridge to set up while you make the cheesecake filling.

No Bake Graham Cracker Crumb Crust in Individual Cups

No Bake Cheesecake Filling

To make the filling, combine the softened cream cheese with the sugar and mix using a stand or hand mixer until smooth.

Cream Cheese and Sugar for Cheese Cake Filling

Add the Heavy Whipping Cream slowly and the vanilla. 

Beat until light and fluffy. 

Add the cheesecake filling to the gallon zip bag. Cut off the end so that you can use it as a piping bag (it makes it easier to fill the cups). 

Dice the strawberries. 

Assembling the Dessert Cups

No Bake Cheesecake Cups - Ingredients Prepped

Now you are ready to assemble the no bake strawberry cheesecake cups. 

Your cups should have the graham cracker crust set up now. 

Cheesecake Filling

First add a generous squeeze or two of cheesecake filling from your homemade piping bag. 

Using a spoon, spread the filling out into an even layer in each cup. 

Stawberries

For the next layer, add a tablespoon or two of diced strawberries to each cup. 

Then repeat another layer of no bake cheesecake filling and a final layer of diced strawberries. 

Put back in the fridge for at least one hour. They are best eaten the same day.

But I will tell you, I ate one for breakfast the day after and it was still just as yummy!

Mini Strawberry Cheesecake Trifle Dessert Cups

Print Recipe
 No Bake Strawberry Cheesecake Cups
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Combine the melted butter, graham cracker crumbs and 1/4 cup sugar in a medium bowl.
  2. Stir it together until it starts to clump together and the butter in well incorporated into the cracker crumbs.
  3. Place 2 tablespoons of the crust mixture into the bottom of each plastic cup.
  4. Use a fork to press the crumb mixture firmly into the bottom.
  5. Place the cups in the fridge while you make the cheesecake mixture so that it can firm up a little.
  6. Mix the softened cream cheese and 1/2 cup of white sugar to a large bowl and mix until incorporated.
  7. Slowly add in the heavy whipping cream and vanilla. Beat until light and fluffy.
  8. Dice strawberries.
  9. Using a gallon ziplock bag with the cheesecake filling, pipe some filling into each cup.
  10. Using a spoon, spread the cheesecake filling out.
  11. Add a layer of diced strawberries.
  12. Repeat another layer of cheesecake filling and end with a layer of strawberries.
  13. Chill for at least one hour. Best served the same day.

No Bake Strawberry Cheesecake Dessert Trifle Cups

2 Ingredient Air Fryer Snickers

by Leave a Comment

These 2 ingredient air fryer Snickers bring the county fair to your kitchen in less than 10 minutes. 

Easy 2 Ingredient Air Fryer Fried Snickers Bites

Is there anyone out there that doesn’t love fair food?

The blooming onions, pronto pups, chicken on a stick and turkey legs are some of my favorite savory dishes. But if you know me, you know I’m really there for the sweets. 

Funnel cakes, ice cream, cotton candy and just about any candy, cookie or Twinkie you can dream up – deep fried! 

When I was pregnant with my daughter, I literally dreamed about fair food. And since these 2 Ingredient Air Fryer Snickers are puffed up in the air fryer instead of grease, they are ever so slightly better for you than the real deal at the fair. 

See how I made you feel good about this delicious dessert? That’s what friends are for. 

Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.

2 Ingredient Air Fryer Snickers Bundles

Air Fryer Snickers Balls

These little bundles of yumminess will make any day a little more of a celebration. The crescent dough puffs up and gives you that deep fried feel while the Snickers inside gets all gooey and melted. 

Enough talk, let’s get to the recipe so that you can have a 2 Ingredient Air Fryer Snickers on your plate in just a couple of minutes. 

What You Need:

  • Mini Snickers
  • 1 Container Crescent Roll Dough
  • Air Fryer

Snickers and Crescent Rolls Fried Snickers Dessert Ingredients

Directions for Fried Snickers Bars

Preheat your Air Fryer for 3-5 minutes at 350 degrees.

Lay one crescent roll triangle flat. 

Place 2 unwrapped mini Snickers or one fun size in the center of the roll. 

Crescent Rolls with Mini Snickers

Fold the crescent roll around the Snickers to create a bundle. 

Pinch all the sides together to create a seal. 

Place the bundles into the air fryer. 

Air Fryer Fried Snickers Fair Food Dessert

Cook for 6 minutes at 350 degrees. 

Flip the bundles and cook for an additional 2 minutes. 

Optional: Dust with powdered sugar before serving. 

Fried Snickers Dessert Bites

How to Amp Up The Wow Factor 

For an even more decadent dessert, brush the fried snickers with some melted butter using a pastry brush before dusting with powdered sugar. 

More Fun Dessert Treats: 

Dulce De Leche Cheeseball

Nutella & Strawberry Puff Pastry 

No Bake Dulce De Leche Caramel Pie

Print Recipe
 2 Ingredient Air Fryer Snickers
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat the Air Fryer for 3-5 Minutes at 350 Degrees.
  2. Place one crescent roll triangle flat on a cutting board.
  3. Place 2 mini Snickers in the large part of the crescent roll.
  4. Using your fingers, fold and pinch the dough until the candy is covered with dough. Be careful to ensure that you "seal" the seams by pinching the dough. This will prevent the chocolate from spilling out during the frying process.
  5. Place each bundle into the air fryer.
  6. Cook at 350 degrees for 6 minutes.
  7. Since the bundles are too heavy, they won't fly around in the air fryer. After 6 minutes, flip each bundle and cook for another 2 minutes.
  8. Sprinkle with powdered sugar before serving if desired. Serve immediately.

Fair Food Dessert - 2 Ingredient Air Fryer Fried Snickers Bars