Author Archives: Deborah Krueger

Low Carb Chicken With Sumac And Za’atar

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Low Carb Chicken With Sumac And Za'atarLow Carb Chicken With Sumac And Za'atarLow Carb Chicken With Sumac And Za'atarZa'atar Aleppo SyrianLow Carb Chicken With Sumac And Za’atar. Or its Arabic name, Musakhan. This dish, when fixed properly, is a sign of great love and respect for relatives and special friends.  It shows that not only did the woman spend time preparing the meal but also that her husband provided money for the pine nuts that top the dish and alas yes, pine nuts are expensive worldwide.  I am hoping  this looks well worth your effort and that you get your hands on some sumac and za’atar to make it.  They are both spices used extensively in Middle Eastern cuisine and staples in every home with many families making their own za’atar from scratch.  Sumac by itself in quite piquant and lemony so the addition of more lemon is really only an esthetic one and for decoration only. I have both these spices/herbs because I cook Middle Eastern foods like Cauliflower Tabbouleh,  Tzatziki,  Lemon Thyme Cauliflower Quinoa,  Lemon Mint Tahini Salad Dressing,  Tahini Dip,  Baba Ganoush, and more since I have family in Dubai.  The dish is usually made with crispy pita bread under the chicken and with more pita served to the side but for obvious reasons and to keep it low carb…

Low carb chicken with sumac and za’atar may also be done with whole spatchcocked roasted chicken and should go with lots of other side dishes because in the Mid-East people tend to have larger families which include parents and grandparents and since we here in the US tend not to eat so communally, I just did thighs instead.  Not much of a secret that I like dark meat chicken as a lot of my recipes reflect it.  FYI Middle Eastern chickens are much, and I do mean much smaller than the over-sized monstrosities we breed here.  We would call theirs a small Cornish game hen.  The emphasis of the meal is not necessarily meat-centric but is only a part of the aggregate so, if you are eating 3, or 4 other smaller items with your meal, one large thigh should be plenty enough and anyway, two thighs is not many carbs.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Chicken With Sumac And Za'atar
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Ingredients
  1. 8 Large Chicken Thighs Bone-In Skin On
  2. 2 Large Onions Thinly Sliced (Julienned)
  3. 2 T Sumac
  4. 1 T Crushed Garlic
  5. ⅓ C Olive Oil + More For Drizzle
  6. 1½ t All Spice
  7. 1½ t Cinnamon
  8. 1¼ C Water
  9. 2 t Chicken Base
  10. 1½ t Salt
  11. 1 t Pepper
  12. 3 T Za’atar+More If Wanted
  13. ½ T Butter
  14. ⅓ C Pine Nuts
  15. 1 Lemon Thinly Sliced Into 8
Instructions
  1. Mix and divide in half and put everything into two large resealable plastic bag except the onions, za’atar, butter, and pine nuts and refrigerate for at least several hours and overnight is great.
  2. Bring chicken to room temperature before attempting to cook it.
  3. Preheat oven to 425°
  4. Scatter onions in pan and arrange chicken skin side up along with marinade arranged around the chicken in a large 9"x13" baking pan.
  5. Roast for 40-45 minutes or until chicken skin is cooked, crispy, and darkened.
  6. Meanwhile, melt butter over medium heat, add pine nuts and stirring almost constantly, sauté until golden brown. Be careful not to burn them. Remove from pan and set aside.
  7. Sprinkle chicken liberally with za'atar, top with onions, then with pine nuts. If desired, use more sumac & za’atar. It’s pretty hard to overdo either one of them.
  8. Put a slice of lemon to the side as garnish. (I forgot mine).
  9. Let anyone who wants to drizzle additional olive oil, to do so.
  10. 8 Servings
  11. 555 Calories, 33.3g Protein, 44.0g Fat, 5.6g Carbs, .9g Fiber, 4.7g Net Carbs
Notes
  1. Traditionally za’atar, sumac, & olive oil once used by the cook, would also be served in their own small dishes for people to pinch, drizzle, or dip pita bread into.
  2. I personally would serve this on a platter and let people serve themselves but that’s just me.
  3. The sumac in the left picture is the bright red and the za'atar is the greenish brown mixture with pine nuts spread all over the chicken and plate.
  4. To add complexity and tradition, the onions would be caramelized but for ease of the recipe I baked mine with the chicken which worked really well.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Spicy Korean Wings

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Low Carb Spicy Korean Chicken WingsLow Carb Spicy Korean Chicken WingsLow Carb Spicy Korean Wings.  These are killer wings and you can make them as spicy or mild as you wish. I like mine kinda medium to spicy but that plate of 12 wings you see there? I ate them. All. By. Myself.  All I had for dinner with the wings were the few jicama sticks in the back of the plate. I have subsequently changed the pic and I am now down to a respectable 8 wings with a little more than just jicama sticks.  These can be eaten as an appetizer or a dinner and only depends on how many you can put away and what else you serve with them.  I just happen to like mine for dinner.  Of course a huge platter of Low Carb Spicy Korean Wings on game day is perfect and actually can be served on a platter for any communal eating.  Put these in front of a bunch of hungry men and watch them disappear as if by magic, so have fun as they are easy peasy.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Spicy Korean Chicken Wings
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Ingredients
  1. 3 Lbs Split Chicken Wings Or About 32 pieces
  2. 2 T Butter Or Olive Oil
  3. Salt
  4. Pepper
  5. ¼ C Sugar-Free Ketchup***
  6. ¼ C Sugar-Free Rice Wine Vinegar
  7. ¼ C Tamari
  8. 2 T Just Like Sugar Brown***
  9. 1 T Oyster Sauce
  10. 2 t Chili Garlic Sauce (+ More If You’re Brave)
  11. ¼ C Thinly Sliced Green Onions (Garnish)
  12. ¼ C Chopped Cilantro (Garnish)
  13. 2 T Toasted Sesame Seeds (Garnish)
Instructions
  1. Preheat oven to 400°.
  2. Foil-line large sheet pan and silpat is better.
  3. Put wings on sheet pan, lightly salt & pepper and put into the oven for 40-45 minutes.
  4. Mix all wet ingredients down to the garnishes.
  5. Toast sesame seeds if toasting.
  6. Cut green onions and cilantro.
  7. Put wings in a large bowl, dump in sauce, and mix to coat all wings.
  8. Plate or put on a platter and garnish with sesame seeds, green onions, and cilantro.
  9. 8 Servings 4 Pieces As Appetizer
  10. 179 Calories, 12.1g Protein, 10.6g Fat 2.2g Carbs, .9g Fiber, 1.8g Net Carbs
  11. 4 Servings 8 Pieces As Dinner
  12. 307 Calories, 24.2g Protein, 21.1g Fat 4.3g Carbs, 1.8g Fiber, 2.5 Net Carbs
Notes
  1. If you haven't made a mess of the foil you can wrap the bones in it & pop them in a plastic bag for disposal.
  2. Wings will stick a bit to foil and not to a Silpat so...your choice.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Loaded Hasselback Potatoes

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Low Carb Loaded Hasselback PotatoesLow Carb Loaded Hasselback PotatoesLow Carb Loaded Hasselback PotatoesLow Carb Loaded Hasselback Potatoes.  Is a daikon radish a potato?  Well no, of course not, but they make a spectacular stand-in in many cases and this is another one of those cases.  I have not had many hasselback potatoes in my life but on those few occasions, at least to me, they seemed kind of like thick horizontal loaded potato chips. These are very easy assuming you have any or all the “loaded” ingredient toppers.  The biggest thing is to get a 9″-10″ long piece of daikon radish (which you will cut in half) and as close to a cylinder of 2½” as possible.  Now daikons are vegetables and as we all know, vegetables do not always cooperate but get as close as you can and go with it.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Hasselback Potatoes
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Ingredients
  1. 9"-10" Piece Of Daikon Radish Peeled & Cut In Half
  2. ¼ C Softened Butter
  3. ¼ C Sour Cream
  4. ¼ C Green Onion Tops
  5. ¼ C Crumbled Bacon Bits
  6. Cheddar Cheese (Optional & I Didn't Use It)
Instructions
  1. Put pieces of radish in simmering water for about 20-25 minutes.
  2. Run under cold water until you can handle them.
  3. Preheat oven to 375°.
  4. With a ¼"-⅜" dowel on either side of daikon tubes and with a thin knife, cut 14-16 slices. The dowels will stop the cut.
  5. Line your pan with foil and place daikon onto it uncut side down.
  6. Spread each piece with 2 T butter.
  7. Place daikon in oven and bake 25-30 minutes or until starting to brown.
  8. If they are not brown turn on the broiler for a minute or so. If you opt to use cheese put that on too.
  9. Remove from oven, cut each piece in half, and top with sour cream, bacon bits and green onions.
  10. 4 Servings
  11. 186 Calories, 4.2g Protein, 16.5g Fat, 4.6g Carbs, .8g Fiber, 3.8g Net Carbs
Notes
  1. Daikon will begin to spread after it has been in the oven a while.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mushroom Cobbler

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Low Carb Mushroom CobblerLow Carb Mushroom CobblerLow Carb Mushroom CobblerLow Carb Mushroom CobblerKeto Mushroom Cobbler.  Whew dogie this savory cobbler is so good and a perfect accompaniment to a good steak dinner. The flavors will depend somewhat on the mushrooms you use but it is my opinion that porcinis should be part of the mix and they are readily available as dried and if you have the dried version Pistol River Porcini Mushrooms and a spice grinder you can make your own Pistol River Porcini Dust and I use both.  Porcinis are very expensive but not if you buy them from the linked company located right here in Oregon.  I would not recommend Olive Nation, available on Amazon, because they use B grade and you definitely want A grade mushrooms.  Soooo, if you are going to do some of the recipes on this site you might as well break down and buy at least the mushrooms because I use both the powder and dried in many of my recipes and here are just a few of them.  Cauliflower & Porcini Mushroom Risotto, Creamed Hungarian Mushrooms, Porcini Wine Cream, Vegetable Calzones, and there are more.  You will just have to poke around to find them. Once you have used porcinis in one form or another you’ll ask yourself where have they been and why you didn’t know about them and you can start now by making keto mushroom cobbler.

I  had a savory cobbler crust but for me, the crust sort of overwhelmed the delicacy of the mushrooms.  Not that is wasn’t good-it was-but not the best it could be and now the recipe is much more simple and even better.  I liked the name so I stuck with it and anyway, it is very like a cobbler.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Mushroom Cobbler
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Ingredients
  1. 2 Lbs. Assorted Sliced Mushrooms (Any Or All Of These-Porcini, Portobello, Cremini, Shiitake, Button, Oyster To Name A Few & I Used A Portobello, Oysters, Buttons, Dried Shiitakes, & Dried Porcinis)
  2. ½ Medium Onion Small Diced
  3. 3 Butter (Divided)
  4. 3 T Olive Oil (Divided)
  5. 1½ C Heavy Cream
  6. 1 t Crushed Garlic
  7. 1½ t Porcini Dust
  8. 2 t Chicken Base (This Is Your Salt)
  9. ½ t Pepper
  10. ½ t Thyme
  11. Additional Salt & Pepper To Taste Only If Needed
  12. ½ C Ground Pork Skins
  13. ¼ C Parmesan Cheese (Optional)
Instructions
  1. Preheat oven to 350°.
  2. Sauté all fresh mushrooms in a mixture of ½ &½ butter & olive oil. If you don’t use it all it’s OK. Set aside.
  3. Sauté onions until transluscent. Set Aside.
  4. Gently heat heavy cream, add everything except onions & mushrooms and barely simmer a couple of minutes.
  5. Add back mushrooms & onions to heat, transfer to 8”x8” baking pan.
  6. If using, mix cheese with pork skins & top mushrooms.
  7. Bake about 30-35 minutes or until cream is thickening & bubbly and pork skins are browning. If it looks finished and the pork skins need a little more color put under broiler for only 30-40 seconds or so as they can burn very easily.
  8. 8 Servings
  9. 292 Calories, 3.2g Protein, 28.2g Fat 2.8g Carbs, 1.2g Fiber, 1.6g Net Carbs
Notes
  1. It may seem a little goopy to begin with but after baking the heavy cream will thicken.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Parmesan Artichoke Heart Shrimp Salad

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Low Carb Parmesan Artichoke Heart Shrimp SaladLow Carb Parmesan Artichoke Heart Shrimp SaladLow Carb Parmesan Artichoke Heart Shrimp Salad.  I have actually begun making and eating a few more salads than I used to.  I have been and continue to be an avid carnivore but a small accompanying salad has now made its way to my table and…this salad has shrimp so…hey.  A salad, in this country, is traditionally eaten before a meal whereas in Europe it comes at the end of a meal.  Me? I tend to eat my salad with my meal. There is nothing particularly special about this salad except it is really tasty.  It has a little dairy, a little seafood, a few veggies and a few greens and how much more balance could you want?  Now I would normally make my own Caesar Salad Dressing but for this low carb Parmesan artichoke heart shrimp salad and for simplicity I am going to recommend Briannas Asiago Caesar Salad Dressing.  Though I certainly don’t like the canola oil or a couple  of the other ingredients, the taste is really pretty spot on and eating it every once in a while is not going to hurt anyone.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Parmesan Artichoke Heart Shrimp Salad
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Ingredients
  1. 8 Quartered Packed In Water Artichoke Hearts
  2. 16 Cooked & Peeled Medium Shrimp (16-20 Per Lb And Using Frozen Is Fine)
  3. 12-16 Oz Mixed Salad Greens (And Anything Works)
  4. ½-¾ C Briannas Asiago Caesar Dressing (+ More If Necessary)
  5. ¼ C Parmesan Cheese
  6. Freshly Ground Pepper
Instructions
  1. Mix salad greens. 3 T Parmesan cheese & dressing in large bowl. Gently blend in artichoke hearts and plate.
  2. Grind on pepper, decorate with 4 shrimp each salad and sprinkle remaining cheese on top of shrimp.
  3. 4 Servings
  4. 259 Calories, 15.8g Protein, 18.3g Fat, 7.3g Carbs, 3.0g Fiber, 4.3g Net Carbs
Notes
  1. Disgustingly, all I had was a choice of either head lettuce or bok choy so for this salad I chose both with bok choy for a little color and of course romaine would be the lettuce of choice here.
  2. I forgot the pepper for the first pic, I put it on later and you really do need it.
  3. The second picture is with bay shrimp and was much larger as it was all I had it for dinner.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Carbalose Duck Fat Shortbread Cookies

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Low Carb Carbalose Duck Fat Shortbread CookiesLow Carb Carbalose Duck Fat Shortbread CookiesLow Carb Carbalose Duck Fat Shortbread CookiesLow Carb Carbalose Duck Fat Shortbread CookiesKeto Carbalose Duck Fat Shortbread Cookies. As I nearly always have duck fat in my refrigerator for sautéing and frying foods, I thought this recipe might be a natural to put on the sight.  I know most of you might not have duck fat but it is usually available in your grocery store or…you can do it the way I do and save your fat when you cook a duck.  I can usually get about 2 cups of fat per duck which of course makes the fat pretty much free-cool huh?  The really nice thing is there is no sugar in these keto carbalose duck fat shortbread cookies and as I have used EZSweetz, and Carbalose flour, for many years, and with newly added Allulose as the sweetener, I am very confident in them. Best of all…they also have no nut flours or coconut in them so they are nicely crunchy from the ground chia seeds and flax seed meal. If you can get your hands on a little duck fat these are very, very easy to make. 1947, I just love the bin# on the chia seeds-it’s the year I was born.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Duck Fat Shortbread Cookies
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Ingredients
  1. 2 C Carbalose Flour***
  2. ⅓ C Butter Softened Plus A Bit More For Baking Dish (About ½ t Only On The Bottom)
  3. ⅓ C Cold Rendered Duck Fat (Needs To Be Cold As Duck Fat Is Liquid At Room Temperature)
  4. ½ C Allulose***
  5. 1 Beaten Egg
  6. 6 Drops EZSweetz Liquid Sucralose***
  7. ½ T Ground Chia Seeds
  8. ½ T Flaxseed Meal
Instructions
  1. Add chia seeds, flax seed meal and EZSweetz to beaten egg and mix well. The chia dust will look like pepper-not to worry and it does not show in the finished product.
  2. In a medium bowl add butter, duck fat, and Allulose mixing slowly at first, until it is incorporated and then beat it until it lightens in color and gets fluffier.
  3. Beat in egg mixture until well incorporated.
  4. On low, add the flour slowly until mixed and dough just comes together.
  5. Spread dough evenly to about ¼” in prepared 10”x10” baking pan.
  6. Dough may seem a be a little dry (stiff) (it's not) and if it is, sprinkle it evenly into pan, distribute & pat down well with your fingers and with a small glass, "roll" over it completely to make the top smooth.
  7. With a sharp thin knife or a bench scraper (best) if you have one, (a filet knife works well for this) cut down to pan every 1” or 9 cuts, turn and cut every 2.50” or 3 cuts for a total of 40 shortbread cookies.
  8. Take a small poker of some kind (wooden skewer works well) and make 2 pokes all the way through to bottom of pan in each shortbread.
  9. Refrigerate for 1 hour, making sure dough is well chilled.
  10. Just before ready to bake, preheat oven to 350°.
  11. Bake 17-18 minutes or until barely browned at the edges.
  12. Cool completely in pan then gently de-pan and enjoy. They are very light and crunchy almost...like a shortbread.
  13. 10 Servings 4 Cookies Each
  14. 188 Calories, 7.5g Protein, 15.7g Fat, 10.5g Carbs, 6.7g Fiber, 3.8g Net Carbs
Notes
  1. Make sure your duck fat is cold to begin with or you will watch it melt before your eyes in the bowl.
  2. Perfect with a mid-afternoon cup of tea.
  3. It is important to cut cookies before baking.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Potato Soup

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Low Carb Potato SoupLow Carb Potato SoupLow Carb Potato SoupKeto Potato Soup.  Betcha think this is going to be another one of those “cauliflower as potatoes” soups and you would be so wrong. Keto potato soup is made with daikon radish and for good reason.  Daikon radish has almost no flavor of its own but will take the flavors and shapes of many other things, with potatoes at the head of the list.  In the low carb and diabetic worlds most people seem to be looking for really good low carb substitutions for potatoes, rice, sugar, and wheat and the daikon radish is it for potatoes.  Its benefits are many:  It doesn’t change color when exposed to air, you can eat it raw in crudités, you can grate it for a salad and chunk it for potato salad etc. Here is Warm Daikon Radish German Potato Salad, Beef Rouladen, and here’s a Daikon Radish Dill Pickle Egg Potato Salad

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Potato Soup
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Ingredients
  1. 6 C Daikon Radish Cut Into Small Bite Size Pieces
  2. 1 C Small Diced Onion
  3. 1 C Small Diced Celery
  4. 2 T Olive Oil
  5. 1 T+1 t Chicken Base (This Is Your Salt)
  6. 2½ C Heavy Cream
  7. 3 C Water
  8. Pepper To Taste
  9. Sour Cream (Optional)
  10. Chives (Optional)
  11. Bacon Bits (Optional)
  12. Cheese (Optional)
  13. Drizzled Melted Butter (Optional)
Instructions
  1. Peel, cut, and simmer daikon radish for about 30-40 minutes until tender. Drain.
  2. Meanwhile in large soup pot, put diced celery & onion in olive oil and saute until just beginning to sizzle then add 1 C water, turn down heat and simmer until tender.
  3. Add back daikon radish, remaining water, heavy cream, chicken base, and simmer for 30-40 minutes.
  4. Serve with any or all of the optional ingredients.
  5. Put the pepper grinder on the table and let people grind their own.
  6. 6 Servings
  7. 396 Calories, .4g Protein, 37.3g Fat 6.7g Carbs, 2.5g Fiber, 4.2g Net Carbs
Notes
  1. This soup can be served with any topping that goes with potatoes so if you have your own, please use it. I chose sour cream & chives.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Guacamole

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Low Carb GuacamoleLow Carb GuacamoleLow Carb GuacamoleKeto Guacamole. I have long wanted to make this post and it seemed kind of dumb with only 4 measly ingredients.  There are probably hundreds of recipes for guacamole on the internet and what would make my keto carb guacamore anything special? Actually, I think there are two thing that set mine apart.  That it tastes the way should.  I have always though of guacamole as a side salad/condiment and not necessarily a dip.  Do I use it as such? Yes I do, and I also use it to go with other things like Cheese Tortilla Fajitas, Mexican Cheese Taco Salad, or Fish Tostadas On Cheese Crisps. The second thing that sets mine apart is the creaminess of the avocado itself. Yeah, it has the traditional green onions and diced tomatoes but the avocado is as smooth as a baby’s butt which gives the mouth feel the consistency of soft butter. How do I get the avocado to that consistency?  With an immersion blender plain and simple.  No smashing with a fork or potato masher which will not give you much of anything but chunky and no processor to clean.

I don’t use any extraneous ingredients in keto guacamole;  just avocado, green onions, tomatoes, & salt.  It isn’t suppose to blast you with heat or flavors that don’t go together, it is a palate cleanser and cooling agent after eating spicier foods. How often do I make guacamole?  More than I like to think about which is probably once every 1-2 weeks. And the good news? It’s healthy.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Creamy Smooth Guacamole
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Ingredients
  1. 1 Medium To Large Avocado
  2. ⅓ C Small Cut Green Onion Tops
  3. ⅓ C Diced Tomato (About ½ A Medium Tomato)
  4. ¼ t Salt+More To Taste If Necessary
Instructions
  1. Dice tomato.
  2. Cut green onions.
  3. Cut avocado into smallish chunks and add to small bowl.
  4. With your immersion blender push down into the avocado and pulse. Continue the up and down until all chunks have been drawn down and thru the head of the blender.
  5. Turn off blender and try to get as much mashed avocado out of it as possible.
  6. Sprinkle in salt, add onions and tomatoes and with a large spoon, blend until mixed.
  7. Eat immediately.
  8. 2 Servings
  9. 173 Calories, 2.6g Protein, 14.2g Fat, 10.8g Carbs, 7.9g Fiber, 2.9g Net Carbs
  10. 4 Servings
  11. 85 Calories, 1.3g Protein, 7.3g Fat, 5.4g Carbs, 3.9g Fiber, 1.5g Net Carbs
Notes
  1. Let's get real here. It would probably be impossible for one person to eat all this but shared by two people, watching a game-oh-yeah. Unless you have small kids, 4 servings is out of the question.
  2. My bowl was too big but my two smaller metal bowl were in the fridge with something or another in them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Korean Ginger BBQ Sauce

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Keto Korean Ginger BBQ SauceKeto Korean Ginger BBQ SauceKeto Korean Ginger BBQ SauceLow Carb Korean Ginger BBQ SauceKeto Korean Ginger BBQ Sauce. This sauce was first featured as Rack Of Lamb With Korean Ginger Sauce but it is so good I ate it the following night with a beef tenderloin and a little steamed Bok Choy and the next night with plain old sprouts as a salad.  Seems this stuff is so terrific I can’t stop eating it.  I’m betting Keto Korean Ginger BBQ Sauce will become staple in my house to put on lots more things…etc. etc. etc.  The rack of lamb was so good I just decided to make this a stand-alone recipe.  Hope you enjoy it.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Korean Ginger BBQ Sauce
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Ingredients
  1. ⅓ C Finely Cut Green Onion Tops
  2. ¼ C Olive Oil
  3. ¼ C Minced Shallots
  4. 3 T Minced Cilantro
  5. 3 T Oyster Sauce
  6. 2 T Tamari
  7. 2 T Water
  8. 2-3 T Allulose*** (Or To Taste)
  9. 2 t Crushed Garlic***
  10. 2 t Powdered Ginger
  11. Pinch Red Pepper Flakes + More If Heat Is Wanted
Instructions
  1. In small saucepan combine all ingredients and heat gently for about 5-8 minutes or until thickened just a little.
  2. It's now ready to serve with anything hot and if you want to use it as a dressing for a salad refrigerate for at least several hours.
  3. 4 Servings
  4. 94 Calories, 1.1g Protein, 9.4g Fat, 3.0g Carbs, .3g Fiber, 2.7g Net Carbs
Notes
  1. You can either serve sauce directly on meat or vegetables or in a small condiment dish to the side. A little goes a long way.
  2. The green onions and red peppers in the second picture are things I always have and they were so good with the lamb I repeated myself with the steak. They are certainly not called for every time you use the sauce.
  3. If you want this a bit spicier add a bit more red pepper flakes to taste.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Thai Salad With Spicy Sweet Peanut Sauce

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Thai Salad With Spicy Sweet Peanut SauceThai Salad With Spicy Sweet Peanut SauceThai Salad With Spicy Sweet Peanut SauceLow Carb Thai Salad With Spicy Sweet Peanut Sauce. This is a refreshing salad to throw together any time of year. We have a wonderful Thai restaurant down and around the corner from us who sells a Thai salad and it is the inspiration for this one.  The lovely thing about this restaurant is that because they know I am diabetic they let me bring in my own sugar-free peanut sauce. I put a lot of different ingredients in mine but again, it’s a salad and you can put just about everything but the kitchen sink in one and it will be good.  They use iceberg lettuce which is what I get when I go there, but I sub Bok Choy here and it is so good.  Remember, the darker the leaves in a lettuce, the better nutritionally it is so Bok Choy is a much better choice anyway and in this case it’s not particularly the ingredients in the salad (yes it is) as it is about the spicy sweet peanut sauce as it’s to die for good. Hope you can see how pretty this salad is because I couldn’t get a shot of everything together with the Peanut Sauce stuff so…this one’s in two pieces.  If you end up wanting to make just the Sweet Spicy Thai Peanut Sauce, it’s here.

When I make this, I always double the recipe for the sauce because as we know it goes so well with a chicken, beef, pork or shrimp satay, let alone on vegetables, and the list is almost endless.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Thai Salad With Spicy Sweet Peanut Sauce
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Salad
  1. 4 C Smaller Chopped Bok Choy
  2. ½ Large Tomato Cut Into Small Chunks Or Wedges (Cherry Tomatoes Also Work Well)
  3. 1 C Mung Bean Sprouts
  4. ½ C Sliced Cucumber Quartered To Smaller Pieces
  5. ½ C Rough Chopped Cilantro
  6. ½ C Green Onions Tops Only
  7. ½ C Red Bell Pepper
  8. ½ C Snow Peas Cut On The Bias
  9. ¼ C Red Onion Slivered
  10. ¼ C Peanuts Rough Chopped
  11. 4 Large Mushrooms Cut Into Smaller Chunks
Peanut Sauce
  1. ¼ C Peanut Butter
  2. 1½ T Hot Water
  3. 1½ T Tamari
  4. 1 T Apple Cider Vinegar
  5. ¾ t Ginger Powdered
  6. ¾ t Red Pepper Flakes
  7. ½ t Hot Sauce (Your Choice)
  8. ¼ t Crushed Garlic
  9. 6 Drops Splenda Liquid
  10. Additional Water Only If Needed
Instructions
  1. Chop and cut all salad ingredients.
  2. Bring peanut butter to room temperature, add hot water & mix thoroughly. Add rest of ingredients and again mix well.
  3. Can be refrigerated until ready for service and after that-almost indefinitely-but I guarantee it will not last long.
  4. 6 Servings
  5. 169 Calories, 8.9g Protein, 9.3g Fat 11.1g Carbs, 4.6g Fiber, 6.5g Net Carbs
Notes
  1. Bring peanut sauce to room temperature before dressing cold vegetables salad.
  2. I always make a double batch of the peanut sauce as it last forever in the fridge and I eat it a lot.
  3. Beware, this can be one of those salads that grows out of control very quickly and not to fear as it is so low carb who’s to know + if you don’t eat all of it, it will last until the next day.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Sweet Spicy Thai Peanut Sauce

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Low Carb Sweet Spicy Thai Peanut SauceLow Carb Sweet Spicy Thai Peanut SauceKeto Sweet Spicy Thai Peanut Sauce.  I live down and around the corner from a terrific Thai restaurant which allows me to bring my own peanut sauce to eat their salad with because I am diabetic.  They don’t speak much English and they think I’m crazy but never-the-less accommodate me which allows me to go out to dinner for Thai food with no guilt once in a while.

Thais eat what I consider a very sweet life through their food and yet their Type II diabetes rate is 1⁄3  that of the United States.  This is more than likely due to the mostly living in rural areas with the absence of American Junk Food.  Even in the larger cities many people go to the outdoor markets to get their food for the day and yes, they do sugar their foods but in relatively smaller quantities and make no mistake, their rates of obesity are rising as more people pack into the larger cities and eat more of our SAD diet.  They are now ranked third highest in the Asian-Pacific countries with of course Bangkok leading the way.

I have no idea what happened to this recipe post but it disappeared and is apparently gone forever. I am re-posting it but it is listed as a link in any number of places and the only true place is here and in the Sauces Category until I can find and change them all which may be a month of Sundays at the rate I go.  So sorry for that and my apologies because I have zero idea how it happened.  I still have my pictures which is at least good and I have zero idea what I had written so this is a complete do-over. What follows is only my take on things but we don’t need to worry about any sugars in this as it is sugar-free.  This really is a keto Sweet Spicy Thai Peanut Sauce and I also have it listed as such with the Thai Salad With Spicy Sweet Peanut Sauce and Thai Chicken. Hopefully we know that peanut sauce is wonderful with a chicken or beef satay and can also be used to dip vegetables into.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Sweet Spicy Thai Peanut Sauce
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Ingredients
  1. ¼ C Peanut Butter
  2. 1½ T Hot Water
  3. 1½ T Tamari
  4. 1 T Apple Cider Vinegar
  5. ¾ t Ginger Powdered
  6. ¾ t Red Pepper Flakes
  7. ½ t Hot Sauce (Your Choice)
  8. ¼ t Crushed Garlic
  9. 5 Drops Splenda Liquid
  10. Additional Water Only If Needed
Instructions
  1. Bring peanut butter to room temperature, add hot water & mix thoroughly. Add rest of ingredients and again mix well.
  2. Service use at room temperature.
  3. 6 Servings
  4. 70 Calories, 3.3g Protein, 6.1g Fat, 1.7g Carbs, 0.4g Fiber, 1.3g Net Carbs
Notes
  1. Can be refrigerated until ready for use and after that-almost indefinitely-but I guarantee it will not last long.
  2. I always make a double batch of this and keep it in the fridge because it so easy to serve with plain ole mung bean sprouts or use as a great salad dressing.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Rack Of Lamb With Korean Ginger Sauce

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Low Carb Rack Of Lamb With Korean Ginger SauceLow Carb Rack Of Lamb With Korean Ginger SauceLow Carb Rack Of Lamb With Korean Ginger SauceLow Carb Rack Of Lamb With Korean Ginger SauceLow Carb Rack Of Lamb With Korean Ginger Sauce.  In my humble opinion this sauce is one of the best on the website.  That I did it with a rack of lamb seems almost immaterial. It is going to be good on a steak and the fourth pic is with beef tenderloin, or a pork tenderloin. It is just thick enough to stick to a chunk of meat and just thin enough to drizzle on vegetables.  I am calling it Korean Ginger Sauce because it has or Allulose in it, which is a paleo, zero-carb, zero-calorie sweetener.  When push comes to shove it has become hands-down the best and my favorite diabetic sweetener. It is not super spicy like most Korean food so add more heat to your liking.

Once you have made and eaten Low Carb Rack Of Lamb With Korean Ginger Sauce you will come up with lots of other ways to use it and the sauce should stand alone as its own recipe. Korean foods are well known for their colors and this had colors alright, lots and lots of bold beautiful colors.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Rack Of Lamb With Korean Ginger Sauce
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Ingredients
  1. 1 Rack Of Lamb-8 Ribs-Should be about 1¼-1½ Lbs
  2. ⅓ C Finely Cut Scallions
  3. ¼ C Olive Oil
  4. ¼ C Minced Shallots
  5. 3 T Minced Cilantro
  6. 3 T Oyster Sauce
  7. 2 T Tamari
  8. 2 t Crushed Garlic
  9. 2 T Water
  10. 2-2½ T Allulose*** (Or More To Taste)
  11. 2 t Powdered Ginger
  12. Steamed Bok Choy (Optional But A Perfect Accompaniment & Spinach May Also Work Well)
  13. ¼ C Julienned Red Peppers to Garnish (Optional)
  14. ¼ C Additional Longer Cut Green Onions (Optional)
Instructions
  1. In small saucepan combine all ingredients except lamb and Bok Choy (if using) mixing well. As your lamb is cooking and just before serving, heat gently for about 5 minutes.
  2. Cooking the rack of lamb and this is how I do it. First, make sure it is at room temperature. I take mine out of refrigerator at least 3 hours to make sure and I only do a half rack at a time. The last thing you want is a cold lamb rack going into a hot oven. You may think it’s done but it could end up really rare in the center. While I eat my lamb very rare, not everyone does so, decide how you want to cook it and always use room temperature meat.
  3. Preheat oven to 400°
  4. Sear rack in hot pan fat side down until fat is dark brown. Turn and sear the other side. Since the bones are curved it will get the opposite end too. Cook to desired doneness. I do 10 minutes for rare and it only takes several more minutes to get to well-done and not more than 16-18 minutes.
  5. Let rest 5 minutes to distribute the juices and cut into 8 chops.
  6. Serve the lamb chops around the Bok choy and garnish with additional scallions and bell pepper.
  7. Nap each chop with the sauce or for company, divide and serve sauce in small dishes to the side.
  8. If using Bok choy steam 6-8 minutes or until stems are tender.
  9. 4 Servings Without Optionals
  10. 443 Calories, 36.3 Protein, 31.9g Fat, 3.0g Carbs, .3g Fiber, 2.7g Net Carbs
  11. 4 Servings With Optionals
  12. 456 Calories, 37.7 Protein, 32.1g Fat, 5.1g Carbs,1.3g Fiber, 3.8g Net Carbs
Notes
  1. You can either serve sauce directly on the meat or in a small condiment dish to the side.
  2. I had Bok Choy in the fridge so I used it and um, it was the right choice. You should have plenty of sauce to drizzle on it too.
  3. Nutritionals include everything but the optional items and if you were to add all of them you I have given them too and they don’t add much.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/