Simple Lemon Pound Cake

Recipe from: me

For all it’s odd ingredients, this tastes remarkably like, well, lemon pound cake!


  • 1/2 cup coconut flour
  • 1/2 cup xylitol
  • 2 tsps. baking powder
  • 1/2 tsp. salt
  • 1 stick of butter, melted
  • 5 eggs
  • 1 tsp. vanilla
  • 1 1/2 tsp. stevia

Directions: Preheat oven to 350 degrees and grease two mini loaf pans. Set aside. Melt a stick of butter and pour it into a mixing bowl, then give it a few minutes to return to room temperature. Meanwhile, combine the dry ingredients in a smaller mixing bowl. Next, separate five eggs and beat the whites until stiff peaks form. Now combine the melted butter, yolks, vanilla, and stevia until just combined. Slowly add the dry mix in stages. Finally, fold in the whites by hand. Bake for 30-35 minutes or until toothpick inserted comes out clean. Allow to cool in the pan for ten minutes before removing. Serve warm or cool completely.


Zucchini Fettucine with Pine Nut Pesto

Recipe from: me

Creaminess and butteryness brightened with lemonyness makes this zucchini a light and tastey lunch, which also happens to be carb free. I’m really happy with the recipe. That and I just love pine nuts. Oh, the smell of them toasting!


  • 3 medium zucchini
  • 1/3 cup pine nuts
  • 1 tbsp. olive oil
  • 2 tsps. garlic paste
  • 1/2 – 1 tsp. freshly squeezed lemon
  • 1/2 tsp. dried oregano
  • salt and pepper to taste


Toast the pine nuts over medium-low heat, stirring almost constantly in order to avoid burning them. Set aside.

Using a mandolin, slice your zucchini lengthwise into long, tissue-thin slices. Lay these slices out on a clean dish towel, then place another one on top and press down firmly all over to squeeze out the excess moisture. You want them to feel as dry to the touch as you can get them. Slice these zucchini strips into thirds. (Stacking them first reduces your time, but make sure to separate them with your fingers afterward.) Using just a tiny bit of oil (about 1/2 tsp) sautee the zucchini strips over medium-high heat. Leave uncovered.

Meanwhile, using a mini food processor or blender, combine the rest of the ingredients. You can dip your finger in it to check for the right saltiness, but I think I used about 1/4 tsp or a little less. Combine until you reach your desired consistency, whether chunkier or creamier.

When the zucchini is tender turn off your stove and add the pesto, sort of spattering it evenly across the zucchini in order to help it combine with the zucchini more quickly when you toss it. Toss lightly to coat. Bon appetite!