Tag Archives: paleo

Low Carb Chocolate Brownie Cookies

Low Carb Chocolate Brownie Cookies. The recipe for Mocha Zucchini Brownies/Mocha Ganache was just a happy mistake but these chocolate brownie cookies where definitely not. I don’t make many cookie recipes but as I was sitting on the couch last night thinking (about food) it came to me if you made a mistake with the brownies could you make a good brownie cookie on purpose? I got to work first thing in the morning and the answer was a resounding yes.

I’m betting if you made these for your kids (which that includes a kid husband) and left these low carb chocolate brownie cookies on the counter?…they would disappear as if by magic.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Chocolate Brownie Cookies

2015-06-12 08:15:52

1 C Finely Shredded Zucchini
¼ C Coconut Flour
¼ C Cocoa Powder
¾ C Allulose
1 t Baking Powder
2 T Melted Butter
2 T Melted Coconut Oil
2 Eggs
1 t Vanilla
2 T Sour Cream
¾ C Chopped Walnuts

Ganache

¼ C Heavy Cream
¼ C Sugar Free Chocolate Chips

Instructions

Preheat oven to 350°.
Mix coconut flour, cocoa, and baking powder.
Beat eggs, sour cream, coconut oil, and butter.
Beat in Allulose & vanilla until well mixed and blend into dry ingredients.
Stir in zucchini & walnuts.
Using a 2 T scoop place 12 dough balls on a Silpat or a parchment lined ½ sheet pan.
Bake 13-14 minutes and immediately remove to wire rack to cool.

Ganache

Heat heavy cream to boil, remove from heat & add chocolate chips. Mix until chocolate is totally incorporated.
(This Would Be The Time To Add Any Additional Flavorings)
Top cooled (frozen*) cookies with ganache.
If by chance you have one of those cheap squeeze bottles (I do) this is the time to use it as the ganache is easily controllable.
12 Servings
125 Calories, 3.4g Protein, 10.7g Fat, 3.9g Carbs, 2.0g Fiber, 1.9g Net Carbs

Notes

Work quickly. Once you have added the zucchini to the dough it can tend to become watery so do not dilly dally around. Stick in the oven immediately.
Suggestion: If you let your zucchini sit out on the counter for 3-4 days they begin to lose some of their moisture and for this particular recipe it's a good thing as that moisture can make the cookies spread more than they otherwise would. But a little spread or not these are fantastic.
Each brownie cookie is a pretty good size at about 3" in diameter.
If you do not have a fine grater for the zucchini you can process or chop it a bit after grating. The idea is to not have long strands of zucchini.
I freeze* my cookies first so that when I drizzle on the ganache it becomes hard quickly.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Steak TarTare

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Keto Steak TarTare. In case you haven’t noticed I DO eat raw beef from time to time (think Carpaccio) and this is one I eat a lot. Every time I see it on a restaurant menu which is not so often anymore I order it, and for as many times as I have ordered it, it is always different and I have to say I like my own recipe best. If you see it at all it is usually served with a raw egg or quail yolk but what the hey, I just blend it all together. Steak Tartare is also always served with some kind of bread or toast but I just eat the meat and savor the flavor. To tell the truth this is one of the few times I might use my own recipe for Carbalose Flour Bread and the bread is totally optional. Another nice lowcarb option would be to serve and spread it on endive.

There are many beautiful ways to present a keto steak tartare. Some restaurants prepare the meat and then artfully add the other ingredients around it but for our purposes we are going to just gently mix all the ingredients and…eat it.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Steak Tartare

2015-06-09 01:56:16

Ingredients

½ Lb Chopped Beef Tenderloin
2 Egg Yolks
3 T Minced Shallots
3 T Minced Red Onions
2 T Capers
2 T Olive Oil
1½ t Dijon Mustard
1½ t Crushed Garlic
1½ t Worcestershire Sauce
¼ t Salt (+ More To Taste If Needed)
Lots Of Freshly Ground Pepper
2 Finely Chopped Hard Boiled Egg (Garnish & Optional)
6 Slices Bread Buttered & Toasted Carbalose Bread (Or Not)

Instructions

Hard boil, cool, & chop eggs. (If using)
Add shallots, mustard, garlic, Worcestershire sauce, egg yolks salt & olive oil to small processor and pulse.
Add tenderloin and capers and pulse a couple of times. You want small chunks of meat-not hamburger.
Blend in red onions.
Toast bread if using, butter, and spread top with tartare.
Garnish plate with hard boiled egg if using.
Serve immediately.
6 Servings
185 Calories, 10.6g Protein, 14.8g Fat, 2.3g Carbs, .1g Fiber, 2.2g Net Carbs

Notes

Nutritionals include the hard boiled eggs.
You can make it look like the picture by yes, using PVC pipe and it is a great inexpensive way to form food. I have ancient tuna cans that I have used forever because they are the perfect size (height) for me.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Angels On Horseback

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Low Carb Angels On Horseback. Back in the day there was a restaurant in Durango, CO that served these. They came on buttered toast points and ye gads I was in love L.U.V. As an appetizer they are so easy to make, I mean look at the ingredients. You will need fresh oysters as canned are already cooked and these are cooked. They can be made in a very hot oven or broiled but are really at their best & highest flavor done on a small blazing hot grill and particularly good dipped in Remoulade.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Angels On Horseback

2015-05-13 05:41:23

Ingredients

16 Fresh Oysters
8 Slices Of Thin Bacon
16 Toothpicks Soaked In Water
4 Lemons Wedges

Instructions

Partially cook bacon keeping it still limp and pliable.
Cut each bacon strip in half, wrap snuggly around an oyster, and secure it with a toothpick.
If cooking in the oven preheat to 450° and cook until bacon is crispy.
If broiling set under broiler for 2-3 minutes, turn and finish.
If grilling same as broiling.
4 Servings
220 Calories, 13.9g Protein, 17.3g Fat, 2.2g Carbs, 0g Fiber, 2.2 Net Carbs

Notes

If you have longer skewers available then string 4 per skewer.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cucumber Tomato Red Onion Salad

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Keto Cucumber Tomato Red Onion Salad is a quick last minute salad. McCormick makes a fantastic Italian Herb Grinder and it is what I use. Just mix the ingredients, serve and grind away to your individual taste. Keto Cucumber Tomato Red Onion Salad is also very good with crumbled feta cheese, chunked avocado or…both, and once you have this grinder, you’ll find many other uses for it.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Cucumber, Tomato, & Red Onion Salad

2015-05-12 07:21:36

Ingredients

1 Peeled, Seeded & Cubed Cucumber
1 C Diced Fresh Tomatoes
¼ C Sliced Red Onions
¼ C Olive Oil
McCormick Italian Herb Grinder

Instructions

Toss all ingredients
Serve and generously grind on the Italian herbs.
4 Servings
134 Calories, 0.6g Protein, 12.7g Fat, 6.6g Carbs, 1.1g Fiber, 5.5g Net Carbs

Notes

The grinder already has salt in it but if it doesn't seem enough add a pinch more.
For a little extra zip splash in a bit of red wine vinegar and for a lot of extra flavor add some kalamata olives and/or a small diced avocado.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Anything Goes Gumbo

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Low Carb Anything Goes Gumbo. Another one of those southern comfort foods. A Louisiana purist might have you believe it should be a shrimp & andouille sausage gumbo or a chicken & sausage gumbo but don’t ever mix them all together. Can I put mushrooms in my gumbo? I say hogwash-there is no “perfect” gumbo combination except what you want it to be and what tastes good to you. Low carb anything goes gumbo is nothing more that a glorified beef-less stew and we all know you can put about anything but the kitchen sink in a stew. So have at it cause everything you add brings a little more flavor to the party. Gumbo is also traditionally served with a big scoop of rice either under or on top and we will not be using that either. This uses fried riced cauliflower and by the time you finish this low carb anything goes gumbo you won’t miss rice. I’ve had gumbo so hot it almost knocked my socks off and I’ve also had it pretty bland so you will have to taste test this and add your heat as necessary. If you absolutely want a bed of something under this my suggestion would be Cauliflower Grits and not to be confused with riced cauliflower.

There is no flour in this so there is not that deep flavor that only comes from a roux but we are going to make it up in some other ways and we can thickened it a bit with this and that.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Gumbo

2015-05-12 05:53:14

Ingredients

1 Large Cauliflower
3 T Fat
1 Lb Andouille Sausage Cut On The Bias ½” Thick
1 Lb Medium Shrimp
2 C Shredded Chicken (About ½ Picked Chicken)
2 C Cut Okra
5 C Stock (If You Poach Your Chicken)
2 T Chicken Base
5 T Fat (I Use Lard Or Saved Bacon Fat)
1 Medium Diced Yellow Onion
1 C Diced Celery Cut On The Bias ¼” Thick
1 Diced Red Pepper
½ Lb Sauteed Mushrooms
1 T Crushed Garlic
1 Can Small Diced Tomatoes
3 T Tomato Paste
1 T Cajun Spice
1 t Paprika
1 t Dried Thyme
½ t Cayenne
½ t Chipotle Powder
½ t Garlic Powder
½ t Onion Powder
3 bay leaves
Salt & Pepper Only To Taste
Sprinkled Xanthan Gum/Guar Gum To Thicken As/If Wanted

Instructions

Sauté mushrooms in 2 T fat/oil & set aside.
While your gumbo is cooking, sauté & brown your cauliflower rice in 3 T fat.
Place a large saucepan over medium heat.
Add rest of oil/fat along with onion, celery, and bell peppers & cook until onions are just translucent.
Add stock, diced tomatoes, all spices, bay leaves, and okra & simmer for 10-15 minutes.
Add tomato paste.
Remove bay leaves.
Add andouille sausage, mushrooms, and chicken, & simmer for another 5 minutes.
Lastly, add your shrimp and salt & pepper (and only as/if necessary) and cook for another 5 minutes.
Put fried cauliflower in a bowl, top with gumbo and have it.
6 Servings
563 Calories, 36.6g Protein, 39.5g Fat, 15.3g Carbs, 4.0g Fiber, 11.3g Net Carbs

Notes

I happen to like my gumbo pretty spicy so add your heat spices slowly, do a taste test & then add more as/if necessary.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Braised Short Ribs

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Low Carb Braised Short Ribs. Not much better comfort food than short ribs and they are so simple to prepare. A little work in the beginning and then just left alone to simmer for 3½-4 hours. I personally think these are perfect for that Sunday afternoon dinner. If you end up with leftover low carb braised short ribs then all the better as they make a terrific breakfast, or take-to-work lunch.

By processing your mirepoix I want you to think about all that SURFACE AREA YOU WILL BE USING TO YOUR ADVANTAGE

This dish pairs nicely with Cheesy Creamed Cabbage/Bacon and/or over mashed cauliflower.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Braised Short Ribs

2015-05-03 06:45:16

Ingredients

6 Lbs Meaty Bone-In Short Ribs (Cut To About 3”)
2 T Olive Oil
1 Medium Onion Roughly Chopped
2 Celery Ribs Roughly Chopped
2 Peeled Carrots Roughly Chopped
1 T Crushed Garlic
1 Can Tomato Paste
3 C Any Good Red Wine
1 C Water
1½ t Ground Dried Thyme
2 Bay Leaves
2 T Beef Base
Salt & Pepper As/If Necessary

Instructions

Season short ribs generously with salt. To a large skillet, add 2 T olive oil and bring to medium high heat. Add 6-7 short ribs and brown well, about 2-3 minutes per side. Do not overcrowd and cook in batches until finished. When the short ribs are browned on all sides, transfer to a small roasting pan.
While the short ribs are browning, puree all the vegetables and garlic in a food processor until it forms a coarse paste.
Leaving all fat in skillet, add the pureed vegetables. Season generously with salt and brown until vegetables are very dark and crud has formed on the bottom of the pan. Scrape, mix the crud, and repeat. Scrape one more time and add tomato paste. Turn heat to medium and brown the tomato paste for 4 to 5 minutes. Add the wine, scrape the bottom of the pan, add water, beef base, thyme, & bay leaves and add all to ribs, tightly cover with foil, turn oven to 225°, and simmer 3½-4 hours.
Turn the ribs halfway through the cooking time and add any water only if necessary. Remove the foil during the last 20 minutes and let the sauce reduce a bit.
When done the meat should be very tender but not falling apart and the bones will probably fall out. Serve ribs and cover with sauce.
8 Servings
706 Calories, 21.5 g Protein, 64.1g Fat 13.0g Carbs, 2.1g Fiber, 10.9 Net Carbs

Notes

To strain or not. The vegetables will have given up every ounce of flavor so if you like a smoother gravy then strain it-otherwise just eat em up and for whatever it's worth I do not strain my sauce & I do not drain any fat and one other option: Use a stick blender to make it smooth.
If you are lucky enough to have an 11x15 glass baking dish it should fit all ribs very well-just remember to tightly seal it with foil.
You can certainly cut the recipe in half & simmer on the stovetop but the leftover are heavenly.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fried Cauliflower Rice And Kale

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Low Carb Fried Cauliflower Rice And Kale. This is such a totally easy recipe. A little riced cauliflower, a little cooked kale, a couple other ingredients and voila-dinner vegetable Fried Cauliflower Rice and Kale is ready. I buy a large head of cauliflower every week, rice it, and use it in all kinds of recipes including Kung Pao Riced Cauliflower, Cajun Cauliflower Rice Hash Lemon Thyme Cauliflower Quinoa, Ginger Curry Sweetened Cauliflower Rice, and one of my favorites; Fried Cauliflower Tater Tots.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Fried Cauliflower Rice & Kale

2015-03-29 05:54:21

Ingredients

½-¾ Lbs Kale (One Large Bunch)
4 C Riced Cauliflower
2 T Butter
2 T Olive Oil
¼ C Lemon Juice
¼ C Capers
½ Salt
½ Pepper

Instructions

Clean, de-rib, chop, cook and squeeze kale.
Heat butter and olive oil to medium and add riced cauliflower. Leave it alone until it browns, turn and repeat until thoroughly browned.
Add kale and mix well.
Add lemon juice, capers, salt & pepper and again mix well.
4 Servings
162 Calories, 2.3g Protein, 14.0g Fat, 6.6g Carbs, 2.8g Fiber, 3.8g Net Carbs

Notes

You might try adding some sauteed onions, or mushrooms, or some bacon and...all three sound good to me.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Eggplant Zucchini Cauliflower Stew

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Low Carb Eggplant Zucchini Cauliflower Stew is the first “stew” I have had in well over 4 years. It has all the accompanying cast of characters that make a good stew and it is delish. Not much else to say except that it was fun to make and I hope you have a good time with it too. You will need the following recipes minus the capers & lemon juice & your potatoes could also very easily be Brabant “Potatoes” or chunks of daikon radish.

Eggplant=Meat See Caramelized Zucchini
Cauliflower=Potatoes See Deep Fried Cauliflower
Zucchini=Peas See Caramelized Zucchini

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Eggplant/Zucchini/Cauliflower Stew

2015-04-24 01:32:11

Ingredients

1 Large Eggplant Peeled & Cubed 1” Caramelized
¼ C Olive Oil
1 Medium Head Cauliflower Deep Fried (Or Baked Until Browned)
2 Large Zucchini Cut Into Small Chunks Caramelized
2 T Olive Oil
1 Medium Onion Chopped & Sautéed
1 T Butter
1 Lb Sautéed Quartered Medium Button (Or Crimini) Mushrooms
2 T Butter
2 Rib Celery Thinly Sliced On The Bias
2 Carrots Finely Chopped
2 C Water
1 Can Diced Tomatoes
2 t Crushed Garlic
½ t Crushed Dried Rosemary
¼ t Dried Thyme
2 Bay Leaves
½ C Good Red Wine
1-1½ C Water
2 T Beef Base+More To Taste As Necessary
2 T Tomato Paste To Finish
Pepper To Taste

Instructions

Heat ¼ C olive oil to medium high, “caramelize” eggplant & set aside.
Deep fry cauliflower & set aside.
Caramelize zucchini in 2 T olive oil & set aside.
Sauté mushrooms in 2 T butter & set aside.
Chop carrots, slice celery, cover, simmer in 2 C water until tender & turn off heat. Do not drain.
In very large skillet dump in diced tomatoes, herbs, wine, water, beef base, cover and simmer about 20 minutes.
Uncover, add all vegetables including carrot water and simmer 20-30 minutes more.
Mix in tomato paste to finish and it will thicken the broth.
Serve in bowls with freshly ground pepper.
6 Servings
311 Calories 8.3g Protein, 20.6 Fat, 26.2g Carbs, 8.3g Fiber, 17.8g Net Carbs

Notes

This stew certainly stands alone served in a bowl but here are a couple suggestions.
Since it already has cauliflower in it another way to serve it is might be over sautéed spinach-yea-one more vegetable.
If you opt to use the "Brabant Potatoes" then you could then serve over mashed cauliflower.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pulled Pork

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Low Carb Pulled Pork. Shown is the hunk of meat you use to make low carb pulled pork. A boneless pork butt roast is really shoulder meat all rolled together and held with stretch netting. Do not remove the netting until finished cooking and whatever you do, DO NOT throw away the liquid. With a little salt it makes the best drinkable broth ever.

If you have a slow cooker (and I do not) it is the easiest piece of equipment to use, but limited in space for a larger roast. For those of you who do not have a crock pot, below is how to cook it in the oven. Years ago in the restaurant I did six of these at a time. Today I only do one and I freeze the meat into 4 and 6 oz portions for all kinds of uses. Here are several recipes to use the pork with: Cubano Sandwich, & Pulled Pork Gyros. Did you know that pulled pork will thicken a sauce? It does and may be added to the base of Firehouse Fresh Steak Chili, in the sauce for Traditional Spaghetti Squash/Tomato Sauce & this newly added recipe Collard Greens With Smoked Pulled Pork

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Pulled Pork

2015-03-20 03:11:43

Ingredients

3 Lb Pork Roast(s) Or As Many As You Want To Fix

Instructions

Lay out two large pieces of heavy foil, and with the meat at room temperature, place in center and encase it, making sure the foil is closed in all directions. NO salt and pepper at this time as the salt will eat through the foil. Now put your package(s) on one more piece of foil which is to cover your sheet pan or roasting pan. Place in the oven at 275° for 4-5 hours depending on the size of the roast. I try to get them as close to 3 lbs. each as possible. For each additional roast over 1 add 45 minutes additional cooking time. To test if finished, snip the top of the netting, dig into the center and if the meat “pulls” apart easily it is. It’s pretty tough to overcook it and if it is not finished close the foil and cook another hour or so. You really do want it to fall apart easily.
Place the roast in a large bowl and remove the netting. With a couple of forks pull apart in several places and let it cool about ½ hour. That fat you see in the net?-use it. Now you are ready to pull the meat and I do this with my hands. There may or may not be some yucky sinuous cartilage & fat and this is to be discarded. If this isn’t your cup of tea then take your forks and pull it into shreds. If you want to leave in the oven all day while at work then turn oven to 225° and go earn some money.
If you family is large and since these take a long time to cook I would suggest making at least 2 and maybe 3 at a time. It freezes perfectly for later use.
Every 3 Lb of roast should yield about 24-30 oz. of meat or about 6-7 oz portioned servings, 2-3 oz of fat, and a good size bowl of broth heaven. (Mine was about 2 C broth with 1½ C left after I added ½ C to pork. Once pulled the pork should soak up the broth like a sponge.
6 Servings
367 Calories, 20.2g Protein, 31.8g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chunky Guacamole Salad

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Low Carb Chunky Guacamole Salad is an altered recipe from Jack White’s much talked about guacamole salad recipe. I left out the Serrano peppers and added my own taco seasoning and this stuff is addictive. Served with Spicy Taco Hamburger it is a complete meal. Take notice that you can combine a lot of my recipes and still be under 10g carbs & many under 15g carbs. You will need Taco Seasoning of some kind to complete this.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Chunky Guacamole Salad

2015-03-08 04:54:06

Ingredients

2 Avocados
1 Large Diced Tomato
¼ C Finely Diced Onion
¼ C Finely Chopped Green Onion Tops
¼ C Finely Chopped Cilantro
½ T Taco Seasoning
¼ t Salt
Juice 1 Lime

Instructions

Cut avocados in half and take out the pits.
Cradling each half make 3 cuts down the long side and then 4 cuts the other way and scoop out chunks with a spoon.
Add all the rest of the ingredients and toss lightly
6 Servings
109 Calories, .7g Protein, 4.6g Carbs, 1.0g Fiber, 3.6g Net Carbs

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Taco Seasoning

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Low Carb Taco Seasoning. This is a very simple Taco Seasoning spice mix recipe to keep around. It certainly does not need to only go on tacos. I use to spice Cheese Tortilla Fajitas and it is good sprinkled in guacamole, and in many other things. It easily makes a good dip mixed with cream cheese, cheddar cheese & sour cream. I like to brown ground beef & slivered onions, add this taco seasoning, cover with cheese, a dollop of sour cream as Spicy Taco Hamburger. Easy easy & your children will love it. What you are seeing in the pictures is only ¼ of the recipe which is still nearly 3 T.

Making a low carb taco seasoning, or any seasoning mix yourself, is far less expensive than buying it and you can tweak you own recipes any way you want to. Now of course if you don’t use it much then buying small amounts make sense. I have so many herbs & spices it’s almost obscene.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Taco Seasoning

2015-03-08 03:45:41

Ingredients

¼ C Chili Powder
2 T Cumin
4 t Salt
4 t Pepper
2 t Oregano
2 t Paprika
2 t Garlic Powder
1 t Onion Powder
1 t Chipotle Powder

Instructions

Mix all.
Makes ⅔ C
30 Servings
No nutritionals it’s a total freebie.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb German Chocolate Cake

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Low Carb German Chocolate Cake. I don’t know too many people who might not like a good low carb german chocolate cake and I guess if you don’t like coconut then this recipe is not for you. This is not the sweet, sweet stuff from a box and a can but it sure is good and relatively easy to make.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

German Chocolate Cake

2015-02-10 07:14:03

Cake

2 C Finely Shredded Zucchini
½ C Coconut Flour
½ C Cocoa Powder
1½ C Allulose***
¼ C Hot Water
2 t Baking Powder
¼ C Melted Butter
¼ C Melted Coconut Oil
4 Eggs
2 t Vanilla
¼ C Sour Cream

Frosting

1 Small Can Unsweetened Coconut Cream
2 Egg Yolks
4 T Butter
½ C Allulose***
2 Drops Liquid Sucralose***
1½ t Vanilla
⅔ C Finely Shredded Unsweetened Coconut
¾ C Chopped Pecans

Cake

Preheat oven to 350°.
Mix coconut flour, cocoa, and baking powder.
Beat eggs, sour cream, coconut oil, and butter.
Beat in allulose, vanilla, and water until well blended and mix into dry ingredients.
Stir in zucchini. Pour into a buttered 8”x8” pan and bake for about 30-35 minutes or until toothpick inserted in center comes out clean.
Cool completely.

Frosting

Turn heat to medium low and add coconut cream into small sauce pan.
Add egg yolks and beat.
Add butter, allulose, vanilla and liquid Sucralose.
Increase heat to medium and bring to a low boil for about 3-4 minutes beating constantly.
Remove from heat, cool a bit, and blend in coconut & pecans.
Frost cake while frosting is still a bit warm.
12 Servings
457 Calories, 6.1g Protein, 43.2g Fat, 10.9g Carbs, 5.4g Fiber 5.5g Net Carbs

Notes

The reason I use 2 different sweeteners is to give the finished product a much better depth of flavor.
If you do not have a fine grater for the zucchini you can chop it a bit after grating.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/