Zuchinni Fries

Low Carb Zucchini Fries

“A baked zucchini fry with crushed almonds replacing bread crumbs makes a very light, tasty dish.   Zucchini are prepped first to get rid of extra liquid so they do not become soggy in the oven. Like having fried food without the oil.”      Recipe by:Chris Ashbach


1 h 55 m   6 servings     98 cals 



  • Prep
  • Cook
  • Ready In
  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. Cut zucchini into 3-inch lengths, then cut each piece into 9 fries. Place zucchini fries into a colander and sprinkle with salt. Let the zucchini pieces drain for at least 1 hour to remove excess liquid.
  3. Beat eggs in a shallow bowl. Mix almonds, Parmesan cheese, and Italian seasoning in a second shallow bowl. Rinse salt off zucchini and pat dry with paper towels.
  4. Dip each zucchini piece into beaten egg and roll in the almond coating. Place coated fries on prepared baking sheet.
  5. Bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.


Eggs Bennedict

Healthy Eggs Benedict

Try making this easy Benedict dish and enjoy your ham, eggs and mayonnaise in a different way!

A few things:

  • Count carbs as one per egg in this easy, fun dish.
  • A glass or circle cookie cutter makes the shape of the egg perfect for your ham or Canadian bacon slices.
  • Double your egg amounts to make fluffier, thicker egg patties for your breakfast. You can store the extras for later!

Eggs Benedict

2 Tbsp butter
1 egg
Ham slice
Lazy Hollandaise Sauce

Over medium heat in a small pan, scramble egg in heated butter, careful to allow egg to form into a solid mass through cooking and less manipulation (if you have an egg ring, you can use that instead). Flip eggs once to complete cooking. You will likely need to fold egg in half to achieve height after cooking, or fold several times. Allow egg to cool slightly, about 2-3 minutes. Using a glass or circle cutter with the width of your ham (or cut your ham to fit the egg diameter), cut egg to resemble muffin. Place on top of ham. Cover with Hollandaise sauce (below).

Lazy Hollandaise Sauce

¼ cup mayonnaise
1 tsp lemon juice
1/4 tsp pepper

Blend, heat and serve.

Per serving: Calories: 195.5, Carbohydrates: 1.2g, Protein: .3g, Fat: 21.5 g

Per serving of benedict with 2 Tbsp Hollandaise: Calories: 568, Carbohydrates: 2.1g, Protein: 15.5g, Fat: 55.9 g

Credit to: Authority Nutrition 101 Healthy low carb recipes



Low Carb Chocolate Chip Cookies  

Credit to Easy Low Carb Desserts

** Makes 14-16 cookies

Net Carbs: ~4 grams per cookie


  • 1¼ Cups Almond Flour
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Baking Soda
  • 1/8 Cup Neutral Oil such as Canola or Sunflower Oil (Increase to ¼ Cup if Using Granulated Sweetener)
  • ¼ Cup Sweetening Syrup, such as Davinci’s (OR ½ Cup Granulated Sweetener like Splenda)
  • 2 Teaspoons Vanilla Extract
  • 1/3 Cup Dark Chocolate Chips
  • ½ Cup Chopped Walnuts or Other Nuts (Optional)


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, whisk together the dry ingredients (flour, salt, baking soda).
  4. In a separate bowl, combine the oil, sweetening syrup, and vanilla extract, stirring to combine.
  5. Add the wet ingredients to the dry ingredients and stir until well-combined.
  6. Gently fold the chocolate chips and walnuts (if using) into the dough.
  7. Drop tablespoonfuls of dough onto the baking sheet.
  8. Bake the cookies for 8-11 minutes or until they are golden brown. Let cool for 5-10 minutes.



Simple Low Carb Cheesecake 


  • 5 Packages Light Cream Cheese  (Make sure cream cheese is room temp. so you don’t get lumps)
  • 4 Eggs
  • 2 Tablespoons Lemon Juice
  • ¾ Cups Splenda


  1. Combine ingredients in a bowl.
  2. Mix everything together until it is smooth, then bake at 325 degrees Fahrenheit in a greased pie plate for one hour.

Credit to  Easy Low Carb Desserts

Low carb pizza 1



For the Crust:
1 (8oz.) package of full fat cream cheese (at room temp)
2 eggs
Freshly ground black pepper -1/2 tsp.
Garlic powder- pinch
1/4 cup grated parmesan cheese

For the Pizza:
1 cup jarred marinara sauce
A pinch or two of chili powder
1 tsp. oregano
1 cup shredded mozzarella cheese
We added 1/2 cup pizza blend cheese also
sauteed pepperoni-just pan fry it and drain-I tried a few of them straight from the package liked the sauteed the best
Garlic powder- pinch

Making the crust:
Preheat oven to 350.
Butter a 9×13 baking dish
Blend room temp cream cheese and eggs and season with pepper and garlic powder (I used our mixer for this part).
Add parmesan cheese and stir until combined
Pour into buttered baking dish
Bake for 17-20 minutes or until golden brown on top (we did longer becuase we had a darker pan)
Let crust cool for 10 minutes before adding toppings-don’t skip this part or it will get soggy.

Making the pizza:
After crust is cooked, raise oven temp to 400 degrees
Mix together marinara sauce, garlic powder, chili powder and oregano
Top crust with marinara and spread evenly
Top with mozzarella (and pizza cheese if desired)
Add other toppings
Bake for 8 minutes or until cheese is bubbly-we put it on broil for about 2 minutes at the end.

Our marinara had about 12 carbs per 1/2 cup so we figure a total of about 30 carbs for the whole pizza versus over 100 carbs for a thin crust regular one. Your crust won’t be crispy but it’s still really good!