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Z’s Low Carb Bread

I’m a Sucker

If you were stranded on an island and could only have one kind of food…which would you choose? I would choose bread. Yes, you heard right. I would choose bread. Not the stale, old kind of bread…but the warm, fresh-out-of-the-oven kind. Oh Baby! I’m a sucker for bread. There, I said it.

If you stuck a bowl of ice-cream in front of me, and put some fresh homemade bread next to it…Id choose the bread. Every time! I think I might just have a love affair with bread. The only problem with said affair is a whole host of non-nutritious nutrition.

Don’t get me wrong…there is NOTHING wrong with some bread here and there. Especially homemade. But, when your obsession becomes a daily thing, it can quickly become bad. Real bad.

You see, after I got married and learned how to cook and bake (learning how to cook and bake kind of came later in life for me), I got the itch to bake a lot. I mean A LOT. And guess what? I learned how to bake the crap out of bread! Oh, I could bake bread so so good. I started making homemade bread of all kinds, about 2-3 times a week. I mean, we had Honey White bread, whole wheat bread, sweet bread, cinnamon swirl bread. Bread was starting to come out of our ears! Just kidding, but seriously. My husband and I were bread-eating-crazy people! And guess what? We definitely gained a lot of weight in those days! I even saved a picture of our “bread eating days”. Lol. (Mind you, I was very pregnant in this picture).

My husband and I actually like to look at this picture and remember those bread eating days. It really gets us to remember what NOT to do. Luckily, we eventually both discovered the Trim Healthy Mama way of life, and discovered how awesome it is to eat healthy foods, and reap the benefits of a slimmer waist line.

Different beach, same two bodies.

Again, there is nothing wrong with an occasional slice of fresh homemade bread, or a warm roll at a restaurant, or a glorious gooey cinnamon roll. Anyways, I digress. But you know what I mean! “Everything in moderation”, right?

Once I understood how detrimental starchy carbs were for our aging metabolism, I began to dream of breads that were good for us. I began to look for healthier choices. Now, if you’ve ever been to a health food store, they will always have a bread section. They may even have healthy breads. Ones with good carbs. But when you look for the “low carb bread”, usually it will be a tiny little section that you would never find, unless you had a magnifying glass.

You see, about 2 weeks ago, I went into Sprouts to get my usual groceries, and I decided to look for the low carb bread section. It literally was one choice. One brand. I won’t name the brand, cause I don’t want to get in trouble, but lets just say, I was shocked at the price! $7.80! For one loaf of low carb bread! Geez! I bought it with the sole purpose to try it and see if I could make something similar.

So I tried it. It wasn’t too bad. It was great that I could have it with a couple of eggs and bacon (thats the THM way…fats with fats. Carbs with carbs.). However, as I studied the ingredients, there really wasn’t anything significantly healthy in it. It was low carb, and it didn’t have sugar, so technically it was on plan. But it didn’t have health benefits. Here’s the nutrition label from said bread. As you can see, it is “on plan”, but not much in the way of nutrition.

Secretly, I wanted to make it BETTER. I wanted to create my own low carb bread that was beneficial for health, WHILE fulfilling the desirable texture that bread has. Thus started my “quest” to make a better low carb bread, one that actually had health benefits!

Enter Z’s Low Carb Bread

I wish I could tell you that I just threw a bunch of ingredients in the blender and got it perfect the first time, but I would be lying. I can tell you numerous stories of blender “mishaps”. Like full on goo on the walls and cupboards, chopped up spatulas in the mix, horrible looking flat loaves, nasty tasting crumbly messes. Need I say more?

But then, after a couple years (really) of hot and miss, I think finally got the trick down! I think I nailed it! Fluffy, yummy bread with none of the guilt! I mean, look at that crust! Where’s the BUTTAH!?!?

And holy crap…I made this in the BLENDER!?!?! Did I mention BLENDER? The crust came out beautiful, and the texture in not “eggy” or mushy.

The amazing thing about this bread is that you can have this wonderful concoction WITH butter, or WITH peanut butter, jelly, or anything else you would like to add to it! And it’s ON PLAN! Very little carbs, full of protein, and chock full of nutrition!

In this recipe, I added collagen, chia seeds, oat fiber and protein powder. So many good things! I’m working to get a plugin on this site that will show the nutrition of my recipes. Sorry about not having one. I’m still learning techy stuff. But until I do, feel free to try this recipe and tell me what you think! I love feed back! I hope you love this bread as much as I do!


God Bless!


Z’s Low Carb Bread

A delicious way to eat bread. With none of the carbs!!!

Prep Time 10 minutes
Cook Time 40 minutes
Servings 22 servings
Author Zaneta Francis


  • 1 Carton Egg Whites (I get mine from Costco)
  • 2 Eggs
  • 2 tsp Xanthan Gum
  • 2 Cups Cottage cheese
  • 2 1/2 Cups Almond Flour
  • 3/4 Cup Oat Fiber (NOT to be confused with oat flour)
  • 1/2 Cup Protien Powder (I Use the vanilla flavored to give it a slight sweetness)
  • 2 Tsp sweetner of choice (I use Pyure blend)
  • 2-4 scoops Collegen Depending how much collegen you want. I use 2 scoops.
  • 3/4 Cup Chia seeds
  • 1/8 Cup Bread Flour
  • 3 Tbs Vital Wheat Gluten
  • 1 Tbs Baking powder
  • 1 Tsp Salt


  1. First: Add egg whites, eggs and xanthan gum. Blend on high for 1 minute, or until light and fluffy.

  2. Then add the rest of the ingredients and blend on high until well mixed.

  3. Sometimes you have to use a spatula to get the flours or whatever off the side of the blender. I kind of mix it around until it all get blended and fluffy looking. (just be careful not to stick your spatula in too far. That is how i chopped up a couple of spatulas in my day:).

  4. Once everything is blended, get two bread laof pand and grease them. I use Pam baking spray.

  5. Cut the mixture in to two portions and divide into both of the pans.

  6. Bake at 350 for 40 minutes. The tops should be golden brown when done. Let cool for 10 minutes before cutting.

  7. Enjoy!

Sweets and Treats

Z’s Lemon Cream Cheesecake

Sugar-free, THM-S, Keto

Like a Drink of Lemonade

This cheesecake is divine! So refreshing and yummy, like a summer afternoon drink of lemonade!  to be honest, I am not much of a lemon fan. I usually pass up lemony desserts. I actually made this for my husband because I had a bunch of extra lemons.

You see, I had done the Master Cleanse, and ended up stopping a day early. So needless to say, I had a ton of extra lemons to use up. I hate to waste food, so I ended up thinking, “I should make something for my husband!”. This is the recipe that came to mind!

I have to admit that I really didn’t think I would like it, but I tried it always. Boy am I glad I did! It seriously is one of the most refreshing desserts I have ever had!

It is delicious!!!

I am so glad that I tried it! I am learning that you always have to at least try things! You may have written foods off when you were younger, like I have, but you never know if your taste buds have changed! Mine have for sure!

Easy as Pie!

This recipe cannot get any easier! I made it in my Vitamix! I seriously cannot say enough about how easy it is to make things when you have a good blender!

Yes please!

I just added the whipping cream and whipped it up (seriously in a matter of 5 seconds!), and then added my cream cheese, sweetners and vanilla’s to it, and blended! It seriously only took a minute!

I say “vanilla’s” because I added in a “secret ingredient”, that in my opinion, made this amazing!

Any of ya’ll ever heard of the Vanilla Creme stevia drops? If you haven’t used this before, it will change your world! Such a creamy vanilla taste, with none of the aftertaste that I have come to hate about stevia! I even love to add a couple drops to my coffee in the mornings!

You can buy them here (click link above). If you click the link above, I will get a tiny commission. Thanks!

This is a little slice of heaven right here!

I originally wanted to make a pie, but it turned out so simple, creamy and delicious that I felt it would be wrong to try to make it anything but this yummy and refreshing cheesecake! Maybe one of these days I will make this cheesecake into a pie too! We’ll see. 😉

The Recipe

This was such an easy cheesecake to make! If you ever want a pretty and decadent dessert that makes you look like a genius dessert maker, but takes all of 20 minutes total to make…this here is your ticket!

You can even dress it up with some whipped cream, more lemon slices or just eat it plain! It’s so easy…why not?!?!?

Hope y’all enjoy it as much as my family and I did!

God Bless!


Recipe Image


  • "!For the crust:"
  • In medium bowl add:
  • 2 cups almond four (I used finely sifted)
  • 2 tbs brown sugar substitute
  • 1 tbs Super Sweet blend
  • 1/8 flax meal
  • 1 stick melted butter
  • "!For the Filling:"
  • 1 1/2 cups heavy whipping cream
  • 2 8oz bricks of cream cheese
  • 1/2 tsp vanilla cream stevia drops
  • 1/2 tsp vanilla
  • Juice of 3 fresh lemons (I just cut mine in half and squeezed into the blender with the other ingredients)
  • 2 tbs Super Sweet blend
  • 3/4 cup Gentle Sweet


  1. Pre-heat oven to 350 degrees.
  2. In Medium bowl, mix all the ingredients for the crust (I use my hands, but you can use a spoon or spatula).
  3. Place in greased (I used Pam Baking Spray) Springform pan.
  4. Press down with your hands until spread out evenly and firm.
  5. Bake for 12 minutes or until edges are golden brown.
  6. Let cool completely.
  7. "!For the Filling:"
  8. Whip the heavy whipping cream first, in your high speed blender (or a stand mixer).
  9. Add in the softened cream cheese and remaining ingredients.
  10. Blend or mix until smooth.
  11. Spread mixture evenly over the cooled crust.
  12. Place in freezer for 3 hours or until firm.
  13. Garnish with sliced lemons or whipped cream. Or leave plain!
  14. Enjoy!


The longest part about this baking process is the waiting for it to firm up in the freezer! It is so easy to make!


Soups and Chili

Z’s Hearty Chicken Soup

THM-E, Low Fat

Good Ole Fashioned Chicken Soup

On a cold winter night there is just nothing better than a hot bowl of chicken soup! A good ole fashioned chicken soup is a basic necessity to know how to cook. The reason why, is because soup is so hard to mess up.

This recipe came as another one of my “throw it all together and hope for the best” kinds of recipes. It really did come out great! The savory chicken broth and veggies with big chunks of chicken, make it the perfect bowl of “comfort”.

I think the best flavor this soup has is the garlic salt. It gives it just the right amount of saltiness, but with a hint of garlic.

I serve this soup with my Spelt Rolls (

Soup and homemade rolls…what’s not to love?

So, we’ll keep it short and sweet today, and get right to the recipe! Enjoy!

God Bless! -Z

Recipe Image


  • 2 lbs diced chicken breast
  • 1 onion
  • 3 medium carrots
  • 6 celery stalks
  • 8 cups chicken broth
  • 3 red potatoes
  • 2 tbs butter
  • 1 tsp course ground pepper
  • 2 tbs garlic salt
  • 1 tsp oregano
  • 2 bay leaves


  1. In large stock pot or dutch oven:
  2. Sauté butter and onions until soft.
  3. Add in carrots and celery. Cook for a few minutes, stirring occasionally.
  4. Add in broth and seasonings. Cook for 10 minutes.
  5. Add in diced uncooked chicken (it will boil and cook in the broth).
  6. Cook for another 10 minutes.
  7. Serve hot.
  8. Enjoy!



1949 cal


49 g


145 g


195 g

Click Here For Full Nutrition, Exchanges, and My Plate Info


Z’s One Week Fuel Cycle Challenge

Hey Ya’ll!


Today begins my one week fuel cycle and I am challenging you to join me!

It is easy! And, with amazingly decadent food like bacon, chocolate, butter covered veggies, waffles, sprouted breads, healthy grains and succulent meat…why wouldn’t you?

I mean, HELLO!

Let me start with explaining what a fuel cycle is…

A “fuel cycle” is a week that is intentionally designed to help you get over that “slump” of a healthy weight loss stall. I don’t know about you, but I have been in a “weight loss slump” for the past few months. It happens to all of us. Especially if you are in your thirties!

A one week fuel cycle utilizes three days of “deep S” foods such as bacon and eggs, bulletproof coffee, coconut oil covered dishes and basically, healthy fats. Your “fuel” source on these three days is FATS. The three deep S days are meant to clear glucose from your body. It helps to break down the glucose that are in your cells, and causes your body to be in a state where you maximize fat-store burning. After those three days, you go into 2 days of “fuel pull” days.

For two days, you are on fuel pull. That basically means that you will be “pulling the fuels”. You will eliminate FATS and CARBS, and mainly focus on protein. Of course, protein should be part of each meal, so pulling the “fuels”, is when you just eat protein and no fat or carbs.

When you take away your body’s source of fuel, and only feed it protein, it forces your body to burn your fat stores. THIS IS WHY I LOVE FUEL CYCLE! Yay for burning those stubborn fat areas (mine is my stupid mid-section). Doing this for 2 days is probably the max amount of days you want to deprive your body from fats and carbs. But, it does really burn those fat stores!

The last two days of your fuel cycle will be “E” meals. The last two days are the easiest for me, because I love to bake healthy E treats and meals. Healthy grains such as oatmeal, quinoa, beans and brown rice are easy to include in any kind of meal! What these two days do for your body, is allow your “guts”to be nourished after 5 days of “being in the trenches”. You have already cleared your body of glucose, and then you have burned off fat stores. These 5 days can really do a number on your intestines. That is why the last two days of E meals are so important to finish off your week.

THM suggests that you do a max of 2 weeks of fuel cycle because of the effect on your system. People who do extended forms of this cycle tend to do more damage internally then they even realize.

That’s why I love the THM fuel cycle. It really is a “doable” way of “resetting” your body in a healthy way.

If you would like to check out the detailed version of The One Week Fuel Cycle, you can find it in the THM book on page 429.

I have done the fuel cycle twice, and both times, I have not only lost weight, but I lost bloat too! It’s amazing to see the results, and more importantly, to FEEL the results!

The Challenge

take the plunge

So, with that brief synopsis, we can see how beneficial this little “one week cycle” will be to you!

I challenge you to join me this week as I share with you how the fuel cycle is helping my body! If you would like to join me, hit me up! I will be sure to encourage and support you!

I will be sharing my daily meals and tips for the one week fuel cycle on my youtube channel and on Instagram. Be sure to tune in as I do live videos of my daily life on fuel cycle! I will also be doing before and after photos for accountability.

Hope you can join me in taking the plunge to be healthy!!!

God bless!