Friday, July 29, 2016


I've been thinking of zucchini bread lately, since there is lots of zucchini available right now.  One year I grew my own...just 2 plants and I had zucchini coming out of my ears all summer!  I had to figure out what to do with it all.  So this recipe was handed to me from a friend who got it from a friend who got it from a friend... you get the picture.  It's one of those recipes that was brought to potlucks at church and passed around.  Those are the best kind of recipes, in my opinion.  They are the tried and true family recipes that get used over and over again. It was the best zucchini bread/cake recipe I ever tasted in my life.  Truly. I lie not.  So I decided instead of looking up a low carb recipe out there I would see if I can take this recipe and adapt it to low carb.

It is not, however gluten free, but can easily be made gluten free by just changing the flour mixture up a bit.  I have been experimenting with oat fiber (which is not certified gluten free) and with einkorn flour, which is an ancient wheat.  So far I have had no reaction from them, so I'm encouraged.  I don't plan to use them on a regular basis, but I'm happy I can occasionally use them in a recipe without any adverse effects.  You can replace this in the recipe for more almond flour and I'd add a tsp of xanthan gum if not using the oat fiber.  I have not tested it that way, so you're on your own, but that is what I would do if making it gluten free.

This turned out to taste every bit as good as the original!  I am happy, happy, happy!  I have had a few flops in the kitchen lately, which makes me very upset.  But this made me extremely happy.  Hubby, who is a non-low-carber liked it.  Thought it was very good.  To me it tasted exactly like I remember.  It is very moist, but not gooey in the middle.  It is just right.  It's just how I remember.  I hope if you try it you will enjoy it also.

Zucchini Bread or Cake

5  large  eggs
1/2  cup  erythritol
1/4  cup  Pyure
2  teaspoons  vanilla
1  teaspoon  baking soda
1/2  teaspoon  baking powder
1  tablespoon  cinnamon
1/2  teaspoon  salt
2 cups  shredded zucchini -- (I cut one large zucchini in chunks and place in food processor with S blade and process.)
1/3  cup  coconut oil
1 1/2  cups  almond flour - Honeyville
1/4  cup  whey protein isolate, Isopure -- unflavored
1/4  cup  golden flaxseed meal
1/4  cup  oat fiber
1/4  cup  einkorn flour

In mixing bowl, add eggs, erythritol, Pyure, vanilla, baking soda, baking powder, cinnamon, and salt.  Blend together with electric mixer.

Add Zucchini, oil, almond flour, whey protein, flaxseed meal, oat fiber, and einkorn flour.   Mix until combined.

Pour into Bundt pan, sprayed with non-stick cooking spray, and bake in 350F preheated oven for 1 hour to 1 1/4 hr. If knife inserted comes out clean it is done. It was done for me at 1 1/4 hour.

Cool completely on wire rack.  Turn out onto plate and add a glaze if desired.

  "1 loaf"
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16 slices/Per slice: 146 Calories; 12g Fat (64.7% calories from fat); 6g Protein; 8g Carbohydrate; 6g Dietary Fibe

Net carbs: 2g per slice if 16 slices

Serving Ideas : If desired glaze with 1/4 cup powdered Pyure or powdered granulated sweetener of choice to equal 1/2 cup sugar.  Add 1/2 tsp. vanilla extract and gradually add heavy cream while whipping until it is the right consistency of a glaze.
Pour over top of cake and let it dribble down the sides.  Add carbs and calories according to how much cream you use.

Thursday, July 14, 2016


This is an old recipe revisited using spaghetti squash in place of turnips for a hash brown casserole.  I had a spaghetti squash I needed to us and I wondered how it would work in this recipe.  It came out fantastic!  Definitely a keeper in our house.  I have to say it will not resemble a potato hash brown casserole.  It is what it is - a spaghetti squash hash brown casserole.  If you love spaghetti squash you'll love it.  If you are looking for something to taste more like a potato then go for the turnip original recipe.  I'm thinking you could even do shredded cauliflower as well in this recipe and get a wonderful dish.  Either way you choose to do it, is your preference.  I like all three.  I've done it all three ways.  I can't say which is my favorite.  It just depends on what you are in the mood for or what your likings are.

Below, is the original recipe with turnips.  To make it with spaghetti squash, simply cook one medium spaghetti squash by slicing it in half, removing the seeds, and placing it face down on a cookie sheet with a little water around it. Bake at 400F for 30 minutes.  You don't want it too done or mushy.  When cooked, let cool and until easy to handle and scrape out with a fork all the spaghetti strands.  Place them in your casserole dish and add the remaining ingredients following directions below.  The nutrition info for making it with spaghetti squash is: 251 Calories; 22g Fat (76.5% calories from fat); 11g Protein; 4g Carbohydrate; trace Dietary Fiber for 4 servings, but we actually got more than 4 servings out of this so you would have to figure it out according to how many servings you have.  The entire recipe would be: 1005 Calories; 87g Fat (76.5% calories from fat); 45g Protein; 15g Carbohydrate; trace Dietary Fiber
You may want to add more cheese for an even cheesier casserole.

Editing my post 8/12/2017 to post a link to a very helpful blog I made aware of that has a very thorough list of helps for cooking spaghetti squash.  Check it out!! As well as some of the other tips and recipes. I think you'll find it helpful, especially if you've never tackled a spaghetti squash before:


1 pound  turnips -- shredded
1/2 cup  fiesta blend shredded cheese
1/2 cup  Parmesan cheese
2 large  eggs -- beaten
1 teaspoon  garlic powder
1 teaspoon  onion powder
Salt and pepper -- to taste
1/4 cup  butter -- melted

Preheat oven to 400 F.  In 9 x9-inch glass baking dish, sprayed with non-stick cooking spray, add shredded turnips, fiesta blend cheese, Parmesan cheese, eggs, garlic powder, onion powder, and salt and pepper.  Mix together.  Pour melted butter over all and mix in.  Bake 30 minutes or until lightly browned.

4 Servings/Per Serving: 254 Calories; 20g Fat (71.8% calories from fat); 11g Protein; 7g Carbohydrate; 2g Dietary Fiber;

Friday, July 8, 2016


I'm so excited about this recipe! I was literally dreaming about this today, and it all came together in my mind and sounded so good in my head that I thought I'd do a video of it while creating it.  I was not disappointed!  My family loved it!  Yes, even the non-low carbers.

The crust tastes very much like a graham cracker crust, albeit a low carb gluten free version, as far as I remember them, which was many moons ago.  You will have to make up your mind on that.  This is my favorite crust and I use it for most of my cream pies.

I'm not the queen of low carb bloggers out there, but hey, I make some mighty good food!  We enjoy it anyway.  I have to say this one is up there on the top of my desserts now.  It's pretty easy to put together too, as you'll see demonstrated in the video.


1 cup  almond flour - Honeyville
1/2 cup  golden flaxseed meal
1/3 cup  whey protein isolate, Isopure -- either unflavored or vanilla
1 tbsp Pyure sweetener (2 tbsp equivalent)                   
1/4 cup  coconut oil -- melted
1 teaspoon  vanilla extract
2 tablespoons  Torani sugar free s'mores flavored syrup -- (available at Walmart) if you can't find it use vanilla flavored
12 ounces  Philadelphia 1/3 less Fat Cream Cheese, softened -- (you may use full fat, but I use this because it actually has less carbs and calories.)
1/4 cup  Pyure Sweetener -- Or sweetener of choice (equal to 1/2 cup sugar)
3/8 cup  Torani sugar free s'mores flavored syrup
1 teaspoon  vanilla extract -- OR if you have it 16 drops Marshmallow flavor concentrate (Capella)
1/8 teaspoon  salt
1 cup  heavy cream
1 tablespoon  vanilla instant pudding mix, sugar free
7 5/8 ounces  Nestle Media Crema (Table Cream) -- OR 2/3 cup heavy cream
3  tablespoons  Pyure Sweetener -- powdered (equivalent to 3/8 cup sugar)
1  tablespoon  xylitol sweetener -- powdered
8  squares  Lindt 85% Cocoa Bar -- chopped into small pieces

CRUST: Preheat oven to 350F.  Grease a 10-inch springform pan or 9x13-inch pan.  

In springform pan, add almond flour, flaxseed meal, whey protein isolate, and Pyure, and stir together with a fork.  Add coconut oil, vanilla extract, and sugar free syrup.  Stir together with fork until crumbly.

Press into pan.  To keep it from sticking to your fingers, spray a piece of plastic wrap with non-stick cooking spray and press down into pan and part way up sides.

Bake 10 minutes and let cool completely on a wire rack.

FILLING: In mixing bowl add cream cheese, granulated sweetener, sugar free syrup, vanilla extract, and salt.  Mix with electric mixer until smooth and creamy.

In another mixing bowl, add heavy cream and vanilla pudding mix.  Whip until stiff peaks form.

Pour whipped cream into cream cheese mixture and continue mixing with electric mixer on low speed until completely combined.

Pour into cooled pie crust.  You can chill this in the refrigerator if you have a lot of time, or you can put it in the freezer for 1 hour, before adding the topping.

TOPPING:  In sauce pan, add table cream and powdered Pyure sweetener and powdered xylitol.  Stir. Bring to simmer stirring constantly.

Add chocolate pieces and let sit 1 minute.  With wire whisk or electric hand whisk, whisk until smooth and creamy. Immediately pour over filling and freeze 1 hour or chill several hours.

Keep refrigerated.

  "© Ginny's Low Carb Kitchen, 7/8/2016"
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16 servings/Per Serving: 260 Calories; 23g Fat (78.6% calories from fat); 6g Protein; 8g Carbohydrate; 3g Dietary Fiber

NOTES : 5g net carbs per 1/16 serving


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