About me

Hi, I’m Zuzana

Welcome to Lowcarb-Nocarb, my space where I share simple low carb recipes that are easy to make and fit into everyday life. I focus on practical meals made with everyday ingredients.

I am a recipe developer, cookbook author, content creator, food writer, videographer, and photographer behind this blog, filled with quick and easy recipes loved by many.

Everything you see here comes from my own kitchen, tested again and again until it fits into real life.

Through this blog, I’ve helped thousands of readers simplify low carb cooking.

start Here: Low Carb & Keto Basics

If you are just starting with a low carb or keto lifestyle, begin with How To Start Guide, followed by Pantry ideas and ingredient swaps. 

Look at various Keto Flours you can use, Sweeteners you can replace, Milk alternatives or explore different Keto Pasta options. 

If you are ready to explore our Recipe section, I would suggest trying our most popular Keto Farmers Bread, Keto Egg Noodles or Spaghetti and French Fries nobody will believe are fully Keto.  

Why I Started Lowcarb-Nocarb

First and foremost, I am a proud mom of two beautiful girls.

My journey into low carb cooking began when my younger daughter was diagnosed with Type 1 diabetes at just 2.5 years old. That moment completely changed how I looked at food.

Like many families, I thought we were doing everything right. But suddenly, food became something we needed to understand much more deeply.

I started learning, researching, and testing recipes to find ways to make everyday meals easier for us. My focus became reducing carbohydrates in a way that still felt natural and enjoyable.

At the beginning, it wasn’t easy, especially when it came to baking. Many recipes simply didn’t work, and finding alternatives my daughter would actually eat took time.

Bread was our biggest challenge. It took me nearly two years to create something that worked for us. Today, that same bread has become one of the most popular recipes on this site.

This blog grew from that journey, from real life, real challenges, and the need to make things simpler.

My Education

My approach to cooking is shaped not only by experience, but also by my background.

I hold an MBA in International Business, along with a Diploma in Tourism and a Diploma in Physiotherapy.

Before focusing fully on blogging, I worked in the travel and hospitality industry as a Sales and Marketing Manager at former Nad Al Sheba Club in Dubai, the venue known for hosting the world’s richest horse race and its fully floodlit 18-hole golf course, as well as earlier experience with Emirates Airlines. I also ran my own travel agency.

I’ve lived in several countries, including Dubai, St. Lucia, Vienna, Doha, and Slovakia, and have traveled to over 62 countries. These experiences continue to influence how I cook and create recipes today.

My Medical Background

As a graduate of Medical College with a Diploma in Physiotherapy, I naturally approach food with a deeper understanding of how it fits into everyday life.

When my daughter was diagnosed, I began learning as much as I could and looking for practical solutions to better understand how to support her through food choices. One of the first things I focused on was reducing carbohydrates, as they had the biggest impact on our daily routine.

At the same time, it wasn’t an easy path. I often heard that lowering carbohydrates too much could affect her growth, and as a parent of a very young child, I was careful and took things step by step.

Instead of making drastic changes, I started by choosing better ingredients and focusing on balance. I paid attention to quality, portions, and how different foods worked for us in real life.

During that time, I came across the work of Dr. Richard K. Bernstein. His approach made a lot of sense to me, and while I agreed with many of his ideas, I still moved forward carefully and found a middle ground that felt right for our family.

That’s when my real journey into low carb cooking began. I started experimenting, especially with baking, trying to recreate everyday foods in a way that would fit our lifestyle.

The biggest challenge was bread. It took me nearly two years of testing different recipes to create something that truly worked. Many attempts failed, and often the recipes I thought were perfect were not the ones my daughter enjoyed.

One important turning point came when I realized that even small amounts of regular bread kept those familiar flavors in place. Once we took a short break from it and reintroduced low carb versions, things slowly started to change.

Today, she has her favorite recipes, many of which I keep ready in the freezer. I still continue testing new ideas. Sometimes they are a success, and sometimes, more often than I expect, they are not. But that process of trying, adjusting, and improving is what drives everything I create.

Why did I start this website?

I want to share my experience and knowledge I have gained throughout the years with you. I’ve been able to research in English and connect with people from all over the world who are going through similar experiences.

Connect with Zuzana

I speak five languages and love connecting with people from different backgrounds. That’s also one of the reasons I enjoy building this community and sharing ideas with readers from all over the world.

What I’ve learned over the years is that simple changes, done consistently, make the biggest difference.

My aim is to share recipes, ideas, and suggestions that fit into a real low carb lifestyle. And of course this all would not be possible without each one of you. 

I love hearing from you and always appreciate your ideas, feedback, and recipe requests.

If you have any questions regarding a particular recipe, please post a comment directly on that recipe.

What You’ll Find Here

My blog is all about making low carb cooking simple and approachable.

Here you’ll find:

• Easy low carb and keto recipes for everyday meals
• Practical ingredient swaps and alternatives
• Baking recipes that actually work
• Ideas to help you stay consistent without overcomplicating things

As Seen On

Lowcarb-Nocarb has been featured in Healthline, Diabetes UK, Otto, Cooking Magazine, Diabetik, ViaDia, Punchfork, Keto Summit and more. 

Social Media for Lowcarb-nocarb

If you would like to reach me on any of the social media channels, here is where I am at most of the time:

On our Facebook Page, I post every day 4-5 low carb recipes from bloggers all around the world for you to have great inspirations and ideas. You can also check my own Facebook Profile if interested.

Also, join our excellent Facebook Group, where we help each other, support one another, share our knowledge, our recipes and everything we can about our low carb journey.

Next comes Pinterest, where you can find various recipes saved for a quick look. 

And Instagram gives you another idea, while on the way, just in case it is not enough. 

Our YouTube channel is where my daughter shares easy to make recipes also for kids to enjoy.

And last but not least, we have of course Twitter.

It is really up to you which of the social media you choose to follow, we are there.

Welcome

This blog is a reflection of our everyday life — simple cooking, constant learning, and finding what works best for us.

I hope it helps make your everyday cooking simpler and more enjoyable.

Zuzana

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