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Sugar Free Muddy Buddies THM S

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You might call it puppy chow or maybe muddy buddies. Either way, you know it is a delicious peanut butter and chocolate cereal treat, coated in powdered sugar. 

If you are thinking you can’t have that this year, think again! These sugar free muddy buddies are a THM S recipe. 

Low Carb THM S Muddy Buddies

If you are missing Muddy Buddies this year and want to be able to enjoy a healthier version, this recipe is for you. 

We sub out all the bad stuff for on plan ingredients to create these yummy & sugar free Muddy Buddies. 

(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.)

Sugar Free Muddy Buddies THM S

THM S Muddy Buddies - sugar free

I have been on a Wasa cracker candy kick the last couple of days. Earlier this week I made some killer Wasa cracker toffee (Christmas Crack) and it was seriously amazing.

Like so good that you need to pin it now so that you don’t forget it. 

Ok, back to the puppy chow. Making this is super easy and if you have made puppy chow before, you can make this in just about the same amount of time! 

What You Need for THM Muddy Buddies 

To make this THM S dessert, you need 6 ingredients. 

Making the Low Carb Muddy Buddies 

Low carb puppy chow is made almost the same way that the sugar loaded version is made. The biggest difference is in prepping the Wasa Crackers. 

Making the “Cereal”

wasa broken for Puppy Chow

You want to break the cracker in half. Next, break each half into half again. Then break each piece in half once more. So you will make each Wasa into 8 pieces. 

I try to keep them all about the same size but just go with it. It doesn’t need to be perfect. 

Tips for Making the Wasa “Cereal” Close to the Regular Recipe

  • I tried cutting them (ya know to get equal looking pieces because the perfectionist in me wanted them to look better). Don’t do that. It makes a big mess and it is just a lot easier to break it with your hands. I do think it tastes better in smaller pieces so try and get them as uniform as possible. 
  • Only use about 3/4 of the Wasa package. I feel this way when using Chex cereal too but it is particularly important for the Wasa recipe. You want good peanut butter & chocolate coverage on each cracker piece. If you use the entire package of crackers, you won’t get that. 

Broken Wasa Cracker Pieces

Make the Peanut Butter Chocolate Coating

Sugar free peanut butter, chocolate & Butter

Melt the peanut butter, chocolate chips and butter in a medium saucepan over low heat until melted and smooth. Add the vanilla and pour over the broken Wasa crackers. 

Using a spatula carefully cover all of the Wasa pieces. 

Wasa Crackers covered in Chocolate & Peanut BUtter

Coat The Crackers with Confectioner’s Sugar

Add the Swerve powdered sugar and the chocolate covered Wasa into a gallon ziplock bag. Seal the bag and shake until most of the sugar is covering the crackers. 

Remove the sugar free muddy buddies from the bag and spread out on a large sheet of wax paper to dry. 

It takes about an hour. 

Store in an air tight container or a zip bag. 

THM S Sugar Free Puppy Chow Wasa MixTHM S Sugar Free Puppy Chow Wasa Mix

Serving Size

1 Wasa Light Rye cracker is permitted in an S setting. If you break your crackers into 8 pieces, the will be your serving size. 

It doesn’t seem like much but they are quite satisfying so make yourself a plate of 8 pieces and enjoy!

More On Plan Low Carb/THM S Sugar Free Treats: 

Keto Peanut Butter Bars (THM S) 

Low Carb Peanut Butter Pie (THM S) 

Pumpkin Cheesecake with Pecan Crust (THM S)

Christmas Crack – Wasa Cracker Toffee (THM S) 

Print Recipe
 Sugar Free Muddy Buddies (THM S / Low Carb)
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Break 3/4 of a package of Wasa crackers. You will want to break each cracker in half, each half in half again & then that half should be broken once more. (Each Wasa will be broken into 8 pieces)
  2. Melt the butter, peanut butter and chocolate chips in a medium saucepan over low heat. Stir frequently.
  3. Once the chocolate/peanut butter mixture is melted and smooth, add the vanilla and remove from heat.
  4. Pour the chocolate peanut butter mixture over the cracker pieces.
  5. Place the chocolate covered crackers into a gallon ziplock bag and dump in the Swerve Confectioner's sugar.
  6. Shake the bag until most or all of the confectioner's sugar is covering the crackers.
  7. Lay the crackers out on a piece of waxed paper so that the crackers can dry. This typically takes about an hour.
  8. Please the Sugar Free Muddy Buddies into an airtight container or bag to store.
Low Carb Puppy Chow

Keto Pumpkin Ice Cream Pie (THM S)

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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.

Crockpot Sugar Free Cranberry Sauce (THM FP)

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This crockpot sugar free cranberry sauce uses just 4 ingredients and is so easy! 

Keto _ THM FP Cranberry Sauce (1)

Confession time, I’ve never liked cranberry sauce. Passing by the can shaped blob of red cranberry sauce is the easiest thing I do every Thanksgiving. 

But this year, I’ve been buying tons of these beautiful tiny pieces of fruit and decided to get a little adventurous. 

Ok more truth serum, there was a dessert I wanted to try to recreate and I needed a sugar free whole berry cranberry sauce in order to make it.

And since my ulterior motive was another dessert (with more steps), I wanted the cranberry sauce portion of the recipe to be as easy as possible. 

So the tiny slow cooker makes this recipe for the crockpot sugar free cranberry sauce so easy.You literally dump in the ingredients, cook and chill. It is also a great make ahead dish to make your Thanksgiving morning a little easier. 

(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.) 

Crockpot Sugar Free Cranberry Sauce (THM FP)

THM FP Cranberry Sauce Made with Bai

To make this simple low carb cranberry sauce, you only need a few winter staples from your THM kitchen. 

Ingredients for THM FP Cranberry Sauce

Making the Whole Berry Cranberry Side

To make this dish, it is seriously a dump and go crockpot recipe. 

Wash the cranberries & discard any stems that may be present and add them to the mini crockpot. (I’m sure you could use your regular size slow cooker also but I love the size of the mini and this recipe fits perfectly in there.)

Next, add the Bai, cinnamon and monk fruit and stir the ingredients together.

Turn the cranberry sauce on high and cook for 2 hours. 

Once cooked, turn the crockpot off and let the sauce cool. 

I place it in the fridge at this point to chill. 

That is it! Serve this Crockpot sugar free cranberry sauce along side your holiday turkey or ham.

Monk Fruit sweetened Crock Pot Cranberry Sauce

Print Recipe
 Crockpot Sugar Free Cranberry Sauce - THM FP/Keto/Low Carb
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Wash the cranberries and remove any stems before placing in the crockpot.
  2. Add all other ingredients and use a spoon to mix together.
  3. Cook on high in crockpot for 2 hours.
  4. Allow the cranberry sauce to cool and then place in the fridge to chill.
  5. Serve with your ham and turkey or use it in a dessert recipe that calls for whole cranberry sauce.

Keto Instant Pot Orange Brown Sugar Ham (THM S)

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This Keto Instant Pot orange brown sugar ham gives you the taste of those sweet holiday hams that we all love but without the sugar and carbs that we want to avoid!

Brown Sugar Holiday Ham

It is that time of year where big holiday meals are on my mind. So we have been having some random Tuesday holiday meal trial runs.

I’ve got my special pumpkin cheesecake ready for dessert (priorities) so I decided to move on to main courses. 

And since this delicious ham is made in the Instant Pot, it is totally doable after work.

We ate this with a side of butter beans and a small sweet potato tonight for a XO meal on Trim Healthy Mama. You could also serve it with Mac N Cheese Zoodles to keep it an S (Keto/Low Carb) meal.

(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 Instant Pot Orange Brown Sugar Ham (THM S)

Spiral Ham for Trim Healthy Mama - S Meal

Holidays are busy and often times the main entree can take up a lot of your cook and prep time.

In this recipe, we utilize our Instant Pot to warm our ham and free up that valuable oven space. Here are all the details on creating this easy Keto Instant Pot orange brown sugar ham. 

Swerve Sugar Free Ham Glaze 

Sugar Free Glaze on top of Spiral Ham

All of the holiday hams that come to mind have that amazing sweet brown sugar glaze. But as a Trim Healthy Mama, I wanted a sugar free variety that delivers that same taste without the guilt. 

By using Swerve brown sugar, you get that sweet, syrupy glaze for your ham topping but keep it sugar free. My next obstacle was the orange juice that seems to be in every brown sugar ham recipe.

So we sub the Bai Clementine to give us all the sweet orange flavor but none of the insulin spiking results of regular OJ.

And since you will have a part of the Bai leftover – make sure you make this Orange Creamsicle drink while you are waiting on your ham to cook. It is so good & takes less than a minute to make.

Doubling the Glaze For Bigger Hams

The ham I made tonight was just over 9 lbs. If you have a bigger ham like this, definitely consider making a double batch of glaze. 

I made it as written with the larger ham & it works but I think it would have been even better with more glaze. If your ham is 4-6 lbs, the amount of glaze listed in the recipe should be perfect.

Also, my 9+ lb ham fit but just barely! I stuffed it in but I wouldn’t go any bigger than 9lbs because I don’t think it would go. 

No Pressure Cooker – Can I Bake the Ham Instead?

Of course! Place the ham in a 9×13 roasting pan and cover it with the water and 2-3 tablespoons of the glaze. 

Cover with aluminum foil and bake at 350 Degrees for 10-15 minutes per lb. If you go with this method, you will want to boil the glaze ahead of time and get it nice and syrupy. 

Baste your ham every 20 minutes or so throughout the cooking process. 

Making the Low Carb Instant Pot Holiday Ham

Creating this ham for the holidays (or any day of the week) is easy and worthy of your Thanksgiving or Christmas platter!

Low Carb Honey Glazed Ham

What You Need:

4-6 Lb Spiral Cut Ham
Nature’s Hollow Honey Substitute 
Bai Orange 
Dijon Mustard
Cinnamon
Ground Cloves
Ground Nutmeg

Prepping the Instant Pot

Instant Pot Honey Glazed Ham for Low Carb Diet

This Keto Instant Pot orange brown sugar ham is a dump and go kind of recipe. 

Place the metal trivet into your Instant Pot and insert the ham. I had a ham that was a little over 9 lbs so I really had to stuff it in but it worked. 

Add in the cup of water. 

Prepare the Sugar Free Ham Glaze

Mix the remaining ingredients in a bowl. This is the start of your glaze. Add 2-3 tablespoons on top of your ham and secure the Instant pot cover. 

Seal the pot & set a manual pressure for the amount of time that your ham needs to cook. The formula is 2 minutes per lb of ham so if you have a 6 lb ham, set the timer for 12 minutes. 

While the ham is cooking, prepare the reserved glaze. Place the glaze mixture into a small saucepan and bring it to a boil on the stove. 

Reduce the heat to medium and cook for 3-5 minutes until the mixture is a thicker consistency. Be careful not to let it boil over! Thankfully my hubby caught mine before it made a big mess! 

Holiday Ham plate for Thanksgiving or Christmas Dinner

Natural Release/Quick Release

Allow your Instant Pot to naturally release pressure for 5 minutes & then quick release. Remove the ham from the pot & place it on a platter. 

Carefully pour the warm glaze in between the slices and any extra over the top of the ham. 

Serve immediately (but of course it is also great cold for sandwiches)! 

More THM S – Keto Holiday Recipes

Double Layered Pumpkin Cheesecake
Pumpkin Spice Crockpot Almonds
Crockpot Sugar Free Cranberry Sauce

Print Recipe
 THM Instant Pot Orange Brown Sugar Ham
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place the unwrapped ham in your Instant pot on top of the trivet & add 1 cup water to the bottom.
  2. In a medium bowl, mix the honey substitute, mustard, brown sugar, Bai, cinnamon, cloves and nutmeg.
  3. Spoon 2-3 tablespoons of the mixture over your ham & reserve the remaining sauce.
  4. Set the Instant Pot using the manual pressure cook setting & cook the ham for 2 minutes per lb. So a 6 lb ham would cook for 12 minutes.
  5. Allow the pressure to naturally release for 5 minutes and then quick release.
  6. Once the ham is done (while the pressure is naturally releasing), pour the remaining sauce that you reserved into a small saucepan.
  7. Bring the sauce to a boil and then reduce heat to medium. Cook for about 3-5 minutes. The sauce will thicken up.
  8. Remove the ham from the Instant pot & pour the thickened sauce between the slices of the ham.
  9. Serve the ham with your favorite sides.

Keto Double Layer Pumpkin Cheesecake (THM S)

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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)