Monday, June 30, 2014


Remember my last post for the Thin Crust Pizza Crust?  Well, this is basically the same recipe, except I didn't bake it as long and I added some seasonings to make it more "Mexican flavor."  I was thinking of my pizza crust, deciding how to use my leftover taco meat and wondering if my pizza crust would be flexible enough to work for a wrap.  Well, it was!  This makes a wonderful wrap for anything from tacos, to sandwiches filled with your favorite meats, or sweeten it and make a dessert wrap! I'm loving this recipe.

To make sure it comes out flexible so you can roll it, just bake it until just done, but not browned at all. I do it in my toaster oven on the toast setting between light and medium.  Only takes a couple minutes and it's done.  If in the oven, you would have to watch it, and determine the time that works best. I have not done this in the oven. If you overdo it, have no fear! Just make pizza.  I stuffed my fillings pretty full today so I did not roll it up like a wrap, but if I had less filling in there I sure could have.  I'm thinking I should make up several of these ahead of time and keep them handy for quick lunches, pizzas, or whatever.  You can season in whatever different ways you choose.

For Taco Seasoned Wrap:
1/2 tsp. cummin
1/4 tsp. chili powder
1/8 tsp. each of onion and garlic powder

Mix well into dry ingredients, before adding wet ingredients.

Variations: You can try any seasonings of your choice to go along with whatever you are filling with.  Garlic powder and rosemary for Italian?  Or basil?  Whatever your fancy.  Be creative.

Original recipe for Thin Crust Pizza Crust:

Thursday, June 26, 2014


One cannot have too many pizza crust recipes! I have several, and this has become my favorite. I make this pizza for a quick lunch pizza quite often and I've also made it into a larger pizza on pizza night at our house.  It's become my favorite pizza crust.  Even my non-low-carbing hubby says it is good.  It's quick and easy to put together.  I always make it in my toaster oven.  the pan I used in the video is the tray that came with my toaster oven.  I just lined it with parchment paper.  I've done this on aluminum foil also and it was ok, but sticks more to the foil.  It's just much easier if you use parchment paper.

I admit it has been several years since I've eaten a wheat crust, but this is about as close as it comes to what I remember of a good thin wheat crust.  It's not crisp, if you want a crisp crust. If you're looking for crisp, this one is a good one for a quick lunch pizza

This one I'm showing you today came about as a spin-off from my Cheesy Bread Pizza Crust.  Only in this one I left out the oil, and the baking powder, and the nutritional yeast flakes.  It comes out a very nice thin crust.

THIN CRUST PIZZA CRUST                      

2 tablespoons  Parmesan cheese
1 tablespoon  almond flour - Honeyville is what I used
1 heaping teaspoon  psyllium husk powder 
1 egg
1 tablespoon  Marsala wine -- OR any other liquid. I like the flavor this gives

In a small bowl, combine Parmesan cheese, almond flour, and psyllium husk powder.  Whisk together until all the lumps are out. Add egg and marsala wine (if using) or other liquid. 

Whisk together until smooth. Spread out on parchment lined toaster oven tray. Bake on toaster setting on "medium" or until lightly browned on top.  If baking in oven place in preheated 350F oven for about 10 minutes or until lightly browned. Time may need adjusting. So watch it close. I have only done it in my toaster oven.  

Spread your choice of toppings and bake until cheese is bubbly and done to your liking.

  "© Ginny's Low Carb Kitchen, 6/25/2014"
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Whole recipe is 1 Serving: 185 Calories; 11g Fat (58.5% calories from fat); 12g Protein; 6g Carbohydrate; 5g Dietary Fiber, 1g net carb

Wednesday, June 25, 2014


I don't know why, but I decided I would make this in a tart pan today.  You can decide if you want a tart pan or a pie pan.  So what difference does it make?  What's the difference between a pie or a tart?  If I put this in a pie pan, it would be a pie. If I make it in a tart pan, it's a tart.  It's all in the shape I guess.

I just wanted to use my new tart pan for the first time. So today it's a tart! This is based on Olive Garden's Chocolate Ricotta Pie recipe which is available on their website.  I started from there, and converted it to low carb and gluten free.  You may come up with your own variation but this was so good to me! The original recipe called for almond extract. I decided on vanilla instead since I love LOTS of vanilla flavor.  Since I did not make it in time to chill overnight I put it in the freezer for a couple hours so that it was a soft frozen. I decided I really like it that way! Especially in the tart as it was much easier to remove from the pan semi-frozen.  If I were to make it a pie, I probably would just chill it all day or overnight.

The crust I used was one I use often as a graham cracker crust substitute.  It tastes so much like a graham cracker crust that it has become my main recipe for anything that calls for that.  You can make it taste even more so by adding Capella Graham Cracker Flavor Drops (about 16 drops) to the melted coconut oil before mixing it in. I'm running out of it so didn't use them today but it still tasted pretty much like a graham cracker crust to me.


1 cup  golden flaxseed meal
1 scoop  whey protein, Pure Protein, Vanilla Creme -- (1/3 cup) - whatever brand you have, this is the brand I used.
1/4 cup  equivalent of sugar -- (1 Tbsp + 2 tsp Truvia, or 6 packets)
1/4 cup  coconut oil -- (OR butter), melted
1 pound  ricotta cheese
3/4 cup  equivalent of powdered sugar -- (I powdered 5 tbsp. + 1 tsp Truvia in my coffee grinder)
2 teaspoons  vanilla extract
1/2 cup  Nestle Dark Chocolate Morsels (OR sugar free chocolate chips - I found the carb count is about the same for most, and most have malitol.)
1 1/4 cups  heavy cream
1/2 tablespoon  sugar-free vanilla pudding and pie filling mix
1/8 teaspoon  stevia extract

Crust: In medium bowl, add flaxseed meal, whey protein, powdered sweetener, and coconut oil OR butter.  Mix well with a fork.  Press into the bottom of a 10-inch pie plate. Bake in 350F oven preheated, for 10 minutes. Let cool.

Filling: In medium bowl add ricotta cheese and powdered sweetener.  Mix with electric beater and set aside.

In a food processor add chocolate morsels and pulse until chopped but not too fine.

Fold chopped chocolate morsels into ricotta mixture and chill.

In another bowl add heavy cream, sugar-free pudding mix, and stevia extract. Whip until stiff.

Fold into ricotta and chocolate mix, half at a time. Spread over cooled crust.  freeze 2 hours, or chill overnight in refrigerator.  (I like it partially frozen myself!)

If desired you can drizzle some sugar-free chocolate syrup over the top or just top with whipped cream.

  "This is based on Olive Garden's recipe for their Chocolate Ricotta Pie, LC and GF, can be frozen or chilled in the frig."
  "© Ginny's Low Carb Kitchen, 6/25/2014"
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8 servings:  439 Calories; 38g Fat (74.2% calories from fat); 13g Protein; 16g Carbohydrate; 5g Dietary Fiber (11g net carbs)

12 servings:  293 Calories; 25g Fat (74.2% calories from fat); 9g Protein; 11g Carbohydrate; 3g Dietary Fiber; (8g net carbs)

16 servings: 220 Calories; 19g Fat (74.2% calories from fat); 7g Protein; 8g Carbohydrate; 3g Dietary Fiber; (5g net carbs)

Sunday, June 22, 2014


I love rhubarb because it's low carb and low calorie and you can make such wonderful things with it! I've been using rhubarb lately because I have some wonderful friends who give it to me.  I can't grow it myself because I have no place to grow it living in a town home with no yard of my own.  If I could grow it, I would grow oodles of it! as it is I've had oodles of it anyway lately from friends who are generous with their over abundance.  I was browsing facebook the other day and a friend posted a recipe for Rhubarb Dream Bars, which I then did a search for on Pinterest to find the recipe and I found this one.  Actually I found several different ones but they were all pretty much the same recipe, and I figured I could convert it easily enough to low carb and gluten free. It was my turn also to do coffee and fellowship time this Sunday morning so I made it to bring and share and try out on all the "norms" (those people who eat non-low-carb and wheat).

They all said it was really good, and then I told them it was sugar free and gluten free and asked for their honest opinion compared to a sugar dessert.  A couple people said it wasn't as sweet as they are used to with sugar but it was really good and one said she prefers it not as sweet.  To me it was VERY sweet.  My hubby said the same.  So I guess it's all in what you're used to in "sweet."  Having not had sugar for a long time, it was good to get the opinion of those who are used to it.  Everyone said they did not notice any aftertaste from the sweeteners.

It helps to use a combination of sweeteners.  Anytime I used just one, people seem to get an aftertaste.  I never do anyway.  I guess it's because I'm so used to them perhaps?  But I used in this a combo of xylitol, Truvia, and stevia, as that's what I had on hand.  You can do whatever you are used to using.  I went easier on the xylitol, since it does have calories and carbs, and it also can have a gastrointestinal effects if you aren't used to it or use too much at a time.  So I used only 1/4 cup of that in my mix.  I went heaviest on the Truvia, and then again stevia equal to 1/4 cup.  I try to mix flours and sweeteners in my baked recipes because it is cheaper to do so for one thing, since they are all so expensive.  I try to use what I can get locally, rather than what I have to order, but I do order what I can't get.  But I just don't do much baking anymore because it costs too much! And I tend to eat too much when I have a whole pan of something.  But it was nice to have people to share it with today. And I am happy to share it with you all, and hope you enjoy it!

RHUBARB DREAM BARS                    

1 cup  Almond flour - Honeyville
1/2 cup  golden flaxseed meal
1/2 cup  Whey Protein, Biochem -- (what I used, you can use whatever brand you want. Biochem has <1g carb per scoop)
3/4 cup  powdered sugar substitute -- You can use Swerve or a combo of different granulated sweeteners. I used Truvia, xylitol, and stevia
1/2 cup  butter -- cold, cut up
4 eggs
2 cups  sweeteners of choice -- Again I used a combo of the same as above.
1/2 cup  Jennifer's bake mix -- (OR almond flour)
1 1/2 teaspoons  salt
4 cups  rhubarb -- chopped

Crust: In a food processor, combine almond flour, flaxseed meal, whey protein, powdered sweeteners (powdered in a blender or coffee grinder), and butter. Pulse a few times until butter is mixed in well and it looks like crumbs.  Press into a greased 9 x 13-inch baking pan. Bake at 350F until golden brown, 10 to 15 minutes.

In a mixing bowl, combine eggs, 2 cups of sweeteners, bake mix (OR almond flour), and salt. Beat until smooth.

Add rhubarb, and mix in. Spoon mixture over baked crust. Bake 350F for about 45 to 50 minutes. I baked it 50 minutes.  Cool, cut into bars, serve with whipped topping if desired.

  "converted to low carb, gluten free from this original recipe:"
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24 Servings/Per Serving: 103 Calories; 9g Fat (71.8% calories from fat); 4g Protein; 3g Carbohydrate; 2g Dietary Fiber

1g net carb per serving

Tuesday, June 10, 2014


Well it's raspberry rhubarb topping, even though I forgot the rhubarb part on the picture. ARGGH! Hate when I do that. I love quark.  It's creamy and works so well in cheesecakes and anywhere you need a soft cheese such as cream cheese or mascarpone. It has a very delicate flavor.  I did a video and a little write-up on quark you can watch here If you don't care to try the quark, and you just want to make this, feel free to use cream cheese or mascarpone, or kefir cheese if you have that. 

I got a lot of rhubarb from friends from church last Sunday, which I am so thankful for! I love rhubarb.  I usually make a sauce with Strawberries, but this time I had some raspberries so went ahead and used them. One thing I've learned when cooking rhubarb is you do not need to add any liquid! Especially if you're combining it with frozen fruit.  It came out way more liquid with the raspberries and I added no water at all.  I'm going to be searching for ideas for my rhubarb. Still have lots.  


                        Raspberry Rhubarb Sauce
  1 pound  raspberries -- Unsweetened, frozen
  6 cups  rhubarb -- diced
  1 cup  your choice of sweeteners
  2 tablespoons  cold water
  1 packet  gelatin powder, unsweetened
  1 teaspoon  cinnamon -- (optional)
  1 cup  golden flaxseed meal
  1/3 cup  whey isolate protein -- (carbs will depend on brand)
  2 packets  Truvia -- OR 4 tsp. equivalent
  2 tablespoons  coconut oil -- OR butter-melted
                        Quark Filling
  2 cups  quark cheese
  1 cup  your choice of sweetener
  2 teaspoons  vanilla
  1 cup  heavy cream
  1 tablespoon  sugar-free vanilla pudding and pie filling

Raspberry Rhubarb Sauce: In large saucepan, add raspberries, rhubarb, and sweetner. Do not add any water! In a small bowl add 2 tbsp. cold water and sprinkle gelatin over the top and let sit while the sauce is cooking.  Place saucepan with raspberry/rhubarb mixture onto stove and bring to a boil, stirring constantly.  It will turn into more liquid as it cooks and the raspberries thaw.  Once it reaches a boil, reduce heat, cook for 6 to 8 minutes more, stirring.  Remove from heat and stir in the gelatin mixture and cinnamon (if using).  Let completely cool and chill in the refrigerator.

Crust: In 10-inch pie plate or 7 x 11-inch glass baking dish, add flaxseed meal, whey isolate protein, Truvia, or sweetener of choice, coconut oil.  Mix together well and press into bottom of dish.  Bake in preheated 350F oven for 10 minutes. Cool.

Quark Filling: In large mixing bowl, add quark cheese, sweetener and vanilla. Beat until smooth.  In another bowl add heavy cream and sugar-free vanilla pudding.  Whip until stiff.  Add whipped cream mixture to quark and beat until well combined and smooth.  Spread out on top of cooled crust.

Top each serving with raspberry rhubarb sauce. 

Top with whipped cream if desired

  "Ginny's Low Carb Kitchen"
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Per Serving: 202 Calories; 13g Fat (55.9% calories from fat); 10g Protein; 13g Carbohydrate; 6g Dietary Fiber; 36mg

Wednesday, June 4, 2014


Found this one as I was going through my MasterCook recipes.  I've just gotten a new laptop, which means transferring my cookbooks from my MasterCook into my MasterCook now installed on the new laptop.  Usually that's been a fairly easy task in the past but for some reason this time nothing worked.  Each time I closed it when I opened it again the cookbooks were gone.  I got a headache trying to figure it out.  Well I finally got them to stay put today, but I had to rename them in order to do so.  I'm just not a techie person, but I usually find a way if I keep trying!

Yet something good came out of it all.  I got reacquainted with some old recipes.  I thought for sure I had posted this one but I guess I didn't.  So here it is.  I hope you enjoy it.  I think, now, I'll have to make it again soon!


1/4 cup  coconut oil
1 red pepper -- sliced into strips
1 green pepper -- sliced into strips
1 yellow pepper -- sliced into strips
1 pound  Marketside coleslaw mix -- (any bag of cole slaw mix will do or shredded cabbage)
1/3 cup  coconut flakes -- (approximately, I used a handful)
1/3 cup  slivered almonds -- (approximately, or a handful)
2 tablespoons  curry powder -- (or to taste, I just shook it in, didn't measure)
1 cup  water
1 tablespoon  cornstarch OR 1 tbsp arrowroot powder
1 teaspoon  beef bouillon -- (gluten free and msg free)
1 teaspoon  blackstrap molasses
Liquid sweetener to equal 2 tbsp.
1 pound  lean ground beef -- browned and drained

In 20-inch stainless steel skillet, melt coconut oil.  Add red pepper, green pepper, and yellow pepper. Stir and fry on medium high heat for about 3 to 5 minutes.  Add coleslaw mix and cook, stirring until vegetables become tender.

Add coconut flakes and slivered almonds.  Stir in curry powder.  In measuring cup combine water, cornstarch OR arrowroot powder, beef bouillon, blackstrap molasses, and liquid sucralose.  Mix well and add to vegetables and stir together well.

Stir in ground beef, and cook, continuing to stir for about 5 more minutes.

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6 Servings/Per Serving: 375 Calories; 31g Fat (72.4% calories from fat); 16g Protein; 10g Carbohydrate; 2g Dietary Fiber


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