My husband is diabetic and I created a variation of this recipe from a Low Carb cookbook. It is moist and very flavorful. For chocolate lovers, leave out the cinnamon and almond. The ground nuts replace the flour.
1. Preheat oven to 350 degrees F.
In a food processor with the S blade in place, use the pulse control to grind the walnuts to a mealy consistency. You want 1 1/2 cups of ground nuts when you're done. Set the ground nuts aside (you can also use hazelnut or pecan nuts but more costly).
In a large mixing bowl, whisk the eggs until well blended. Add the oil, yogurt, nuts protein powder, cocoa, cinnamon, almond extract, baking soda, salt and stevia, mixing Well after each addition, especially the baking soda. Add the zucchini mixing well.
Thoroughly coat a ring mold or bundt pan with nonstick cooking spray, and turn the Batter into it. (If you sprayed your pan head of time, give it another shot just before Adding the batter. The batter only fills the pan about halfway.
Bake for 40-45 minutes and turn out gently onto a wire rack to cool. Yield: 8 or more generous servings, each with about 8 grams of carbohydrates and 2 or More grams of fiber, for a total of 6 grams of usable carbs and 16 grams of protein. If you like, you can top with real whip cream.
|Time:||30 Minutes Preparation Time|
40-45 Minutes Cooking Time
Source: I adapted this recipe my way from Dana Carpender's cook book - 500 Low Carb Recipes.
By Sharon from Lima, OH