Low Carb Gemüsekuchen – Low Carb Abendessen Rezepte für jeden Tag

Table of Contents

• 1) Key Takeaways
• 2) Easy Low Carb Gemüsekuchen Recipe
• 3) Ingredients for Low Carb Gemüsekuchen
• 4) How to Make Low Carb Gemüsekuchen
• 5) Tips for Making Low Carb Gemüsekuchen
• 6) Making Low Carb Gemüsekuchen Ahead of Time
• 7) Storing Leftover Low Carb Gemüsekuchen
• 8) Try these Abendessen next!
• 9) Low Carb Gemüsekuchen Recipe
• 10) Nutrition

1) Key Takeaways

• Quick and easy low carb dinner with fresh vegetables
• Perfect for vegetarians or anyone looking to cut back on carbs
• Works with Thermomix, oven-safe, and kid-friendly
• Great for prepping ahead and storing leftovers

2) Easy Low Carb Gemüsekuchen Recipe

You know that moment when dinner sneaks up on you? Yeah, same here. That’s why this Low Carb Gemüsekuchen is now part of my weekly routine. It’s not just any low carb abendessen rezepte idea—it’s reliable, tasty, and uses up those veggies sitting in the fridge.

This recipe pulls together in under an hour, and you don’t need fancy gadgets or ingredients. I usually toss in zucchini, bell pepper, and carrots, but honestly, whatever’s in your crisper drawer will probably work. It’s that forgiving.

The base is a blend of eggs, cheese, and almond flour. You whisk it all together, dump it into a pan, and bake it till it’s golden on top. When it comes out of the oven, your kitchen smells like a cozy cafe that actually lets you eat without feeling sluggish afterward. It’s one of those low carb rezepte deutsch abendessen that’s simple but doesn’t taste like you’re giving anything up.

3) Ingredients for Low Carb Gemüsekuchen

Zucchini: I use one medium zucchini, grated. It adds moisture and texture, and it doesn’t overpower the flavor. Just salt it first and let it sit before squeezing the water out. Trust me, this step matters.

Red Bell Pepper: Dice it up small. It adds a sweet crunch that makes the texture more interesting. Plus, the color makes it look pretty, which counts in my book.

Carrot: One medium carrot, also grated. It’s mildly sweet and blends well with the other veggies. Adds a bit of color and body.

Eggs: Three of them, large. These are the glue holding everything together. No need to overmix, just whisk until combined.

Grated Cheese: About 150 grams. I go for Gouda most of the time, but cheddar or even mozzarella works too. Use what’s in the fridge.

Cream Cheese: Adds a nice tang and smooth texture. You’ll need around 100 grams. Let it soften at room temp before mixing.

Almond Flour: Two tablespoons. It gives the dish structure without adding many carbs. You can sub with coconut flour if needed, just reduce the quantity.

Baking Powder: Just a teaspoon. It gives a tiny lift, nothing dramatic, but enough to keep it from being too dense.

Herbs: A teaspoon of dried herbs—Provence style is my go-to. Thyme, oregano, and basil work well here.

Salt and Pepper: Season it well. Vegetables need that extra push in flavor.

4) How to Make Low Carb Gemüsekuchen

Step 1. Preheat your oven to 180 degrees Celsius. Grease a small springform or ceramic baking dish and set it aside.

Step 2. Grate your zucchini, salt it lightly, and let it sit in a strainer for ten minutes. Then squeeze the excess water out. This step helps the final bake hold together better.

Step 3. Dice the bell pepper and grate the carrot. Mix them with the squeezed zucchini in a big bowl. This is the colorful, veggie-packed base.

Step 4. Add the eggs, cream cheese, grated cheese, almond flour, baking powder, herbs, salt, and pepper. Stir everything gently until combined. Don’t overthink it—just mix till it looks even.

Step 5. Pour the mixture into your baking dish. Use a spatula to smooth out the top.

Step 6. Bake in the oven for about 35 minutes, or until the top is golden and the center feels set when pressed lightly.

Step 7. Let it cool for a few minutes before slicing. It firms up as it sits and cuts more cleanly that way.

5) Tips for Making Low Carb Gemüsekuchen

Don’t skip salting the zucchini. It draws out moisture, which keeps the cake from turning soggy. I learned that the hard way on a rushed Wednesday night.

If you have a Thermomix, this is a dream low carb thermomix rezepte base. Toss in the veggies, shred, and mix everything right in the bowl. Less cleanup makes me want to cook more.

Want more bite? Throw in chopped olives or sun-dried tomatoes. You can also swap out the almond flour for something else low carb, just keep the texture in mind. The best low carb abendessen rezepte are flexible like that.

6) Making Low Carb Gemüsekuchen Ahead of Time

Busy week? This dish holds up like a champ. I usually bake it in the evening, let it cool completely, then store it covered in the fridge overnight. The flavors mellow out and it slices even better cold.

It reheats well too—just pop a slice in the oven or air fryer for a few minutes. No microwave, please. It turns rubbery and loses that gentle crisp on top.

You can also mix the batter ahead of time, store it in the fridge for a few hours, and bake it fresh later. That’s one of the things I love about schnelle low carb rezepte like this—it fits into real life.

7) Storing Leftover Low Carb Gemüsekuchen

Slice up the leftovers and wrap each piece in parchment or foil. Store them in an airtight container in the fridge. They’ll keep for up to 4 days, maybe 5 if you’re lucky.

If I’m packing lunch, I’ll take a slice cold with a small salad. It holds together well and doesn’t get messy. For dinner, I like reheating in the oven and adding a dollop of sour cream or Greek yogurt on top.

It’s one of those low carb gerichte that work for any meal—breakfast, lunch, or dinner. No rules here. Just real food that keeps you going.

8) Try these Abendessen next!

9) Low Carb Gemüsekuchen Recipe

10) Nutrition

Serving Size: 1/4 of the cake | Calories: 290 | Fat: 22g | Protein: 16g | Carbohydrates: 6g | Fiber: 3g

Written by Emilia | Published on Emilia Rezepte