Lemon Zucchini Jam Low Carb Sugar Free Food

KETO JAM

Steps:

• In a small saucepan, add your fruit and place it over medium heat. Bring it to a simmer, and gently mix through it, for the berries to break down.
• Add the lemon juice and chia seeds and mix well, until combined. Allow the jam to simmer for a further 5 minutes. Taste the jam and if it isn't sweet enough, add the maple syrup.
• Remove the jam from the heat and let it cool completely. Once it has cooled, transfer to a glass jar or container and refrigerate it.

LEMON ZUCCHINI JAM - LOW CARB & SUGAR-FREE RECIPE

Steps:

• Peel and seed zucchini. Grate enough zucchini to make 6 cups, loosely packed.
• Place zucchini, cinnamon and sugar in pot and boil, uncovered, over medium heat for 15 minutes, stirring occasionally.
• Stir in the lemon and lime juices. Bring to a boil. Boil, uncovered, 5-6 minutes, stirring occasionally. Skim off, and discard, any foam that may form.
• Pour into hot sterilized jars, leaving ¼" headroom on top of each jar. Seal.
• Leave the jars, undisturbed for 12-24 hours. Remove the rings and test the seals. Label your zucchini bread jam and store it in your pantry.

LEMON ZUCCHINI JAM - LOW CARB & SUGAR-FREE RECIPE

Steps:

• Peel and seed zucchini. Grate enough zucchini to make 6 cups, loosely packed.
• Place zucchini, cinnamon and sugar in pot and boil, uncovered, over medium heat for 15 minutes, stirring occasionally.
• Stir in the lemon and lime juices. Bring to a boil. Boil, uncovered, 5-6 minutes, stirring occasionally. Skim off, and discard, any foam that may form.
• Pour into hot sterilized jars, leaving ¼" headroom on top of each jar. Seal.
• Leave the jars, undisturbed for 12-24 hours. Remove the rings and test the seals. Label your zucchini bread jam and store it in your pantry.

LOW CARB "PANCAKES"

Steps:

• Crush pork rinds (I used my food processor) and set aside.
• Beat eggs and then fold in cream, Splenda, cinnamon, and vanilla flavoring.
• Add crushed pork rinds and let the mixture sit for 5 minutes.
• Meanwhile heat skillet with butter or oil and then fry mixture pancake style.
• Serve with low carb pancake syrup.
• Only 6 net carbs for the entire batch!

SUGAR FREE LEMON ZUCCHINI CAKE

Steps:

• Preheat oven to 350 F
• Spray a loaf pan with baking spray and line with parchment paper. Set aside.
• Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
• In a large bowl, combine the sugar and olive and oil. Whisk to combine.
• Add eggs and almond milk and whisk together.
• Add lemon juice and vanilla extract and almond extract. Stir to combine.
• Add flour mixture and stir just until incorporated.
• Fold in zucchini and lemon zest.
• Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
• Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.