Thursday, August 4, 2016

On The Keto Diet and My Triglycerides Are Crazy Low

Blueberry Zucchini Cake with Lemon Frosting

My Triglycerides are lower than they have ever been. 
Really, I'm not joking. 
I felt a little like a time bomb waiting to happen. 

How did I do this wonderful thing? 
By eating a Ketogenic Diet. 
It's Low Carb with a twist. 
And I love it!!

Of all of the Low Carb, Keto recipes that I have made 
this is really the best. Or close to the best. 
Sometimes you just need a little something sweet without breaking the bank. 
The carb bank that is. Everyone that tasted it loved it. 

You can go to Carolyn's web pages for more wonderful recipes. 
You won't be sorry. It's Here. 

And no you can't see or taste the zuchinni. 
I used a 9x13 inch baking pan and it worked great. 
I added a little extra lemon and zest because 

I love lemon. 

Blueberry Zucchini Cake with Lemon Frosting
Yield: 1 9-inch cake
Serving Size: 1/16th of cake
The best low carb cake of the summer! Zucchini, blueberries and lemon come together in a heavenly gluten-free, grain-free dessert. Inspired by I Am Baker
  • 3 cups shredded zucchini
  • 1/4 tsp salt
  • 3 cups almond flour
  • 1/3 cup unflavoured whey protein powder (Low Carb)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup Swerve Sweetener
  • 1/2 tsp liquid stevia or Sucralose drops (my personal favorite) 
  • 3 large eggs, room temperature
  • 1 tbsp lemon zest
  • 1/2 tsp vanilla extract
  • 1 cup blueberries, fresh or frozen
  • Lemon Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 1/4 cup powdered Swerve Sweetener
  • 2 tbsp freshly grated lemon zest
  • 3 to 4 tbsp freshly squeezed lemon juice
  • Garnish:
  • 1/2 cup fresh blueberries
  1. Place zucchini in a sieve and sprinkle with salt. Toss to combine. Let drain 1 hour and then press on zucchini to release as much moisture as possible.
  2. Preheat oven to 325F and grease 2 (two) 9-inch round cake pans very well. You can use 8 inch pans as well but your cake will need to bake a little longer. And if your pans are not very non-stick, you may want to line them with parchment paper and grease the parchment.
  3. In a medium bowl, combine the almond flour, whey protein, baking powder and salt.
  4. In a large bowl, beat butter with sweetener(s) until well combined. Beat in eggs, lemon zest, zucchini and vanilla extract. Beat in almond flour mixture until well combined. (If your batter is quite dry, add 1/4 cup to 1/2 cup unsweetened almond milk until it is a thick but spreadable batter).
  5. Gently fold in blueberries. Divide batter between prepared pans and spread evenly to the edges. Bake 35 to 45 minutes, until golden brown around the edges and set on the top. Remove and let cool 10 minutes in pan, then transfer to a wire rack to cool completely.
  6. Frosting:
  7. In a large bowl, beat cream cheese and butter together until smooth. Beat in sweetener until well combined, then beat in lemon zest.
  8. Beat in 3 tbsp lemon juice. Add remaining tbsp if frosting is too thick.
  9. Place first cake layer on a serving platter and spread the top with half of the frosting. Add second cake layer and spread with remaining frosting. Top with fresh blueberries.
Serves 16. Each serving has 9.73 g of carbs and 3.11 g of fiber. Total NET CARBS = 6.62 g.
Food energy: 310kcal Total fat: 26.35g Calories from fat: 237 Cholesterol: 81mg Carbohydrate: 9.73g Total dietary fiber: 3.11g Protein: 8.50g
Love, Grammy T.