zucchini and goat cheese pinwheels

Zucchini and Goat Cheese Pinwheels

  • Servings: 30 pinwheels
  • Difficulty: Easy
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Such a healthy appetizer, tastes good and looks good too.


  • 4 ounces cream cheese
  • 4 ounces goat cheese
  • 1/2 cup chopped sun-dried tomatoes (packed in oil)
  • 1/2 cup thawed and well-drained frozen chopped spinach
  • 8 fresh basil leaves, chopped
  • 1 clove garlic, minced
  • salt and pepper
  • 2 long zucchini, thinly sliced lengthwise (use a mandolin if you have one)


  1. In a medium bowl, use a fork to mash the cream cheese and goat cheese. Mix in the sun-dried tomatoes, spinach, basil and garlic. Season with salt and pepper.
  2. To assemble the pinwheels, spread a heaping teaspoon of the cheese mixture on each zucchini slice. Starting at one end, roll the zucchini toward the other end. Place the pinwheels upright on a serving tray.

Keto lemon blueberry zucchini cake

Keto Lemon Blueberry Zucchini Cake

  • Servings: 16
  • Difficulty: easy
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This summer's bounty brings so many delicious flavors together in one sugar-free dessert!


  • 1 medium zucchini shredded (about 200g)
  • 1/4 teaspoon salt
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1/3 cup unflavoured whey protein powder
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 3/4 cup Swerve Sweetener
  • 3 large eggs room temperature
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla extract (try lemon extract for more lemon flavor)
  • 1/4 cup freshly squeezed lemon juice
  • 3/4 cup blueberries fresh or frozen
  • Lemon Frosting:
  • 8 ounces cream cheese softened
  • 1/2 cup butter softened
  • 1 cup powdered Swerve Sweetener
  • 2 tablespoons freshly grated lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoon heavy whipping cream
  • Garnish:
  • 1/4 cup fresh blueberries


  1. Place the zucchini in a sieve and sprinkle with the salt. Toss to combine. Let drain 1 hour and then squeeze out the zucchini to release as much moisture as possible.
  2. Preheat the oven to 325F and grease 2 – 9″ round cake pans very well. 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, coconut flour, whey protein, baking powder and salt.
  4. In a large bowl, beat the butter with sweetener until well combined. Beat in the eggs one at a time, scraping down the sides of the bowl and the beaters as needed. Then beat in the zucchini, lemon zest, and vanilla extract.
  5. Beat in the almond flour mixture until well combined, then beat in the lemon juice. If your batter is quite thick, add a little water, 1 tablespoon at a time, until a spreadable consistency is achieved.
  6. Gently fold in the blueberries. Divide the batter between prepared pans and spread evenly tot he edges. Bake 30 to 40 minutes, until golden brown around the edges and the top is set to the touch.
  7. Remove and let cool completely in the pans, then run a sharp knife around the edges to loosen.
  8. Frosting:
  9. In a large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener until well combined, then beat in the lemon zest.
  10. Beat in the lemon juice and cream.
  11. To Assemble:
  12. Place one cake layer on a swerving platter and spread the top with half of the frosting. Add the second cake layer and spread with the remaining frosting. Top with fresh blueberries.

Recipe Courtesy of AlldayIdreamaboutfood

Low Carb & Keto Apple Muffins

Apple (Zucchini) Muffin

Low Carb & Keto Apple Muffins

  • Servings: 6
  • Difficulty: Medium
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OMG Apple (Zucchini) Muffins for Breakfast or Desert


    For the Brown Butter Apple:
  • 1 tablespoon butter
  • 1 large zucchini diced (1-1/2 cups)
  • 3/4 teaspoon apple pie spice*
  • salt
  • 1-3 tablespoons golden erythritol or zylitol, to taste (I used 3 tablespoons)
  • 1-3 tablespoons lemon juice to taste (I used 3 tablespoons)
  • For the Apple Muffins:
  • 2/3 cup almond flour
  • 1/4 cup golden flaxseed meal
  • 1 tablespoon psyllium husk powder
  • 1-1/2 teaspoon baking powder
  • 1 teaspoon apple pie spice (see notes)
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon kosher salt
  • 1/3 cup sweetener (I use Swerve)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 4 tablespoons butter melted
  • 3 tablespoons water
  • 1 cup brown-butter apple


    For the Brown Butter Apple:
  1. Heat up the butter in a skillet or pan over medium/low heat. You want to use a skillet (or wide-base pan) as opposed to a saucepan so the juices get absorbed evenly by the zucchini. Continue to cook the butter for 2-4 minutes until brown in color.
  2. Add in the zucchini, spices, salt and mix everything together. Add in the lower amounts of sweetener and lemon juice, cover, lower heat to low, and let simmer for 5 minutes. Remove lid and taste for sweetness and acidity; you’ll most likely need to add more of both (don’t be afraid of the lemon juice, its acidity is what will give it that apple kick once it’s thoroughly absorbed).
  3. Cover once again and cook for 10 more minutes. Remove the lid, taste again, and allow to cook uncovered for 3-6 minutes longer to thicken up the juices. Allow to rest for 10 minutes and enjoy (or allow to cool and keep in the fridge for 3-4 days).
  4. For the Apple Muffins

  5. Preheat oven to 350degrees. Line or grease and flour a muffin pan, set aside.
  6. Add almond flour, flaxseed meal, psyllium husk powder, baking powder, apple pie spice, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
  7. Add sweetener and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the vanilla extract, apple cider vinegar and butter.
  8. Add in the dry flour mixture in two parts, alternating with the water. Continue to mix for a couple minutes until fully incorporated and elastic, the batter will thicken as you mix. Fold in brown-butter zucchini.
  9. Scoop the batter into the prepared muffin pans, smoothing out the tops with wet fingertips.
  10. Bake for 30-35 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil as soon as they begin to brown (around 25 for me). The miffins will collapse a tad post bake as they’re weighed down by the zucchini, don’t sweat it.
  11. They can be stored at room temp for 3-4 days.

Note – 1 teaspoon apple pie spice = 1/2 tsp cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ginger and a dash of all-spice.