Author Archives: Deborah Krueger

Keto Sautéed Bok Choy

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Low Carb Sautéed Bok ChoyLow Carb Sautéed Bok ChoyKeto Sautéed Bok Choy.  This was actually my first Bok Choy recipe and I am just now getting it posted. It’s very easy assuming you have washed and dried your baby Bok Choy.  Other than that, it’s very smooth, fast sailing. The first was a Bok Choy Cucumber Salad which is to die for if you are looking for a really different cold salad. A good low carb keto sautéed bok choy is one of those veggies you can brag about to your friends because they have probably barely heard the name, let alone ever eaten or used 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.

Sautéed Bok Choy
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Ingredients
  1. 4-6 Individual Baby Bok Choy (Depending On Size)
  2. 2 T Garlic Paste***
  3. 2 T Olive Oil (Divided)
  4. ¼ C Tamari
  5. 1½ T Oyster Sauce
  6. 1 T Toasted Sesame Seeds (No, They Don't Need To Toasted)
  7. ½ Lb Button Mushrooms
Instructions
  1. Trim ends leaving Bok Choy whole then wash thoroughly by swishing in cold water several times.
  2. Wrap in towel and put to dry thoroughly. Set aside.
  3. Sauté mushrooms in 2 T olive oil and set aside.
  4. Sauté bok choy in 1 T hot olive oil until well browned, turn & repeat. (They might spit depending on how well you dried them).
  5. Mix tamari, oyster sauce and garlic, add to pan to heat.
  6. Plate Bok Choy, sprinkle with mushrooms, drizzle with sauce and sprinkle on the sesame seeds.
  7. 6 Servings
  8. 98 Calories, 3.5 Protein, 7.9g Fat, 4.9g Carbs, 1.7g Fiber, 3.2g Net Carbs
Notes
  1. This can also be served family style on a platter to let people serve themselves because it is such a lovely looking dish.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Stir Fried Snow Peas

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Low Carb Stir Fried Snow PeasLow Carb Stir Fried Snow PeasLow Carb Stir Fried Snow PeasLow Carb Stir Fried Snow PeasLow Carb Stir Fried Snow Peas.  Super, super easy peazy. I didn’t decide to make this recipe, I was just looking for something to go with my Thai sausages and Asian Oyster Sauce. I had the peas in the fridge and just grabbed some, along with a few pine nuts I had in my freezer and went with the flow.  I think one of the biggest misconceptions about snow peas is they are so easily confused with snap peas or (sugar) snap peas. Fresh snow peas should be small and very flat whereas snap peas actually have small peas inside them and…not to be confused with green peas which to my mind are pretty high carby.

Peas, peas, peas, peas.  I say eat the lower carb ones and eat the ones you like.  Me, I just happen to love snow peas because you can do more things with them and in many cases they can be a part of a crudité.  They do have invisible strings on the sides of them and if they drive you nuts then they are easy to pull off.  I find if I am able to get the smaller snow peas the strings just kind of go away in your mouth and are not to be noticed-especially when cooked.  I am now going to an Asian market to buy most of my veggies and the quality is so much better than what’s available in a regular grocery it’s not even funny.  But I’ll tell you what is funny.  Have you ever listened to an angry Asian woman?  You do not need to understand the language to know they are angry about one of two things. Either the price or the quality and it can get to both. Probably best to carry really good produce at good prices.  I am sure we sound the same way to them and we have all done it at one time or another but when it is in a language you don’t understand…it magnifies.

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.

Stir Fried Snow Peas
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Ingredients
  1. 4 C Snow Peas
  2. 2 T Olive Oil
  3. 2 T Pine Nuts
  4. 2 t Sesame Seeds
  5. 1 t Salt
Instructions
  1. Toast nuts in 350° oven until beginning to brown.
  2. Heat oil to medium high and add peas. They will cook quickly so you need to keep tossing them.
  3. Add pine nuts, sesame seeds, and salt and give a couple final stirs.
  4. 4 Servings
  5. 59 Calories, 2.7 Protein, 3.5g Fat, 5.7g Carbs, 2.2g Fiber, 3.5g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Ham And Cheese Pinwheels

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Low Carb Carbalose Ham And Cheese PinwheelsLow Carb Carbalose Ham And Cheese PinwheelsLow Carb Carbalose Ham And Cheese PinwheelsLow Carb Carbalose Ham And Cheese Pinwheels. These pinwheels are good just plain but really shine with the addition of a pinch of Italian Dipping Oil ingredients. which are listed in the recipe.  These are easy to make, hard to stop eating, and that’s OK because they are so low carb and…they make a terrific snack for kids too. I suspect they might be better done on a sheet pan lined with a Silpat which is what I actually rolled the log on but Duh, it didn’t occur to me until after I had them in a 10″x10″ pan so I just went with the original plan so, you make that own call on that.  As I said these are very easy to make even though the ingredients list may look a little daunting so, at least give ’em a try.  If you have made either the Carbalose Bread or the Italian Parmesan Garlic Knots recipes, you will know what I am saying.

For many other Carbalose Flour Recipes please see All Things Carbalose informational page.

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.

Ham And Cheese Pinwheels
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Pinwheel Ingredients
  1. 1 C Carbalose Flour
  2. 1 T Wheat Gluten
  3. 2 T Coconut Flour
  4. 2 T Golden Flaxseed Meal
  5. ½ t Salt
  6. ⅛ t Guar Gum
  7. ⅛ t Xanthan Gum
  8. ½ t Dry Italian Dipping Ingredients (Optional)
  9. ½ C +2 T Warm Water
  10. ½ T Yeast
  11. ¼ t Sugar
  12. 2 T Olive Oil
  13. 3 Drops Liquid Sucralose
  14. 1 Egg
  15. ½ Lb Very Thinly Shredded Good Quality Dry Ham
  16. 4 Oz Shredded Swiss Cheese
  17. 2 T Parmesan Cheese (Again Optional)
  18. 2 t Butter (If Using Pan)
Dry Dipping Ingredients
  1. (Optional And You Will Have Lots Leftover For Tons Of Other Recipes)
  2. 1 T Dried Basil
  3. 1 T Garlic Powder
  4. 1 T Dried Thyme
  5. 1 T Dried Oregano
  6. 1 T Dried Rosemary
  7. 1 T Dried Marjoram
  8. 1½ t Black Pepper
  9. 1½ t Salt
  10. ½ t Red Pepper Flakes
Instructions
  1. Mix all dry dipping ingredients.
  2. Add 2 T hot tap water to flaxseed meal. Set aside 10 minutes to let it thicken.
  3. Bloom yeast & sugar in remaining ½ C warm water for 10 minutes or until foamy.
  4. Put first 8 ingredients in processor and pulse to blend.
  5. Add flaxseed and pulse to blend in.
  6. Add liquid Sucralose & olive oil to top of bloomed yeast and with machine running add to processor.
  7. Run processor for at least a minute and probably a little longer adding any additional water as needed a little at a time.
  8. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  9. Form into a small square, put into a small un-greased container, and cover with film for about 20 minutes. No need to double this. As you can see, it does not have much yeast or sugar to rise because you don't need them to puff up like a balloon.
  10. Preheat oven to 400°.
  11. Roll dough (on your Silpat) to completely cover.
  12. Brush 1" egg wash around perimeter of dough
  13. Put down shredded ham and cover with Swiss cheese.
  14. Roll as tightly as you can to form a log.
  15. Now, starting at the center with both hands gently "pull" log to about 20".
  16. Gently Cut into 20-1" pinwheels. If you can't get your log to 20" then cut them a little less than 1".
  17. In buttered 10"x10" pan put in 4 rows of 5.
  18. If using a Silpat do the same.
  19. Sprinkle tops with Parmesan cheese if using.
  20. Bake panned pinwheels 30 minutes and a Silpat (easiest) 25 minutes.
  21. 2 Per Serving
  22. 10 Servings
  23. 158 Calories, 12.7g Protein, 10.5g Fat, 6.1g Carbs, 3.8g Fiber, 2.3g Net Carbs
Notes
  1. If you are going to use your Silpat, move your log to a cutting board to stretch and gently cut it then put pinwheels back onto Silpat to bake.
  2. Save the rest of your egg for something else.
  3. I used 2 oz. gruyere and 2 oz. raclette cheeses mixed (both are Swiss cheeses) and that's why the cheeses look different colors.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Pecan Walnut Coffee Cake

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Low Carb Carbalose Pecan Walnut Coffee CakeLow Carb Carbalose Pecan Walnut Coffee CakeLow Carb Carbalose Pecan Walnut Coffee Cake. You may wonder why this coffee cake looks so dark and it’s because I used to use a different sweetener for most all the sugar-free sweetener. The sweetener, when wet, became darker than you think it should.  I just particularly liked the product and it’s flavor.  If you prefer, you can now use Allulose and it will not be so brown. Rest assured they taste the same. Anyway…still very easy to make and really good eats.

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.

Carbalose Pecan Walnut Coffee Cake
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Nut Topping
  1. ¼ C Softened Butter Dropped In Small Pieces
  2. ¼ C Carbalose Flour***
  3. ½ C Allulose***
  4. 1 t Cinnamon
  5. ¼ C Finely Chopped Pecans (See Notes)
  6. ¼ C Finely Chopped Walnuts (See Notes)
Cream Cheese Filling
  1. 4 Ounces Softened Cream Cheese
  2. 2 T Allulose***
  3. ¾ t Vanilla Extract
  4. ½ t Cinnamon
  5. ⅓ C Finely Chopped Pecans
  6. ¼ C Barely Warmed Heavy Cream
  7. 1 Drop Liquid Sucralose***
The Cake
  1. 2 C Carbalose***
  2. 1½ t Baking Powder
  3. 1½ t Baking Soda
  4. 1 C Softened Butter
  5. ½ C Allulose***
  6. 16 Drops EZSweetz***
  7. 3 Large Eggs
  8. 1 t Vanilla Extract
  9. 1¼ C Sour Cream
  10. 1 t Butter (For Greasing Pan)
Crumb Topping
  1. Combine all the crumb ingredients in a small bowl.
  2. Mix with a fork (or, go on and get your hands into it) until the mixture resembles crumbs. Set aside.
Cream Cheese Swirl
  1. Beat the cream cheese and allulose until fluffy.
  2. Mix in the vanilla, Sucralose cinnamon and gently add the heavy cream. Stir in the pecans. Set aside.
Cake
  1. Preheat oven to 350°F. Lightly butter a 10”x10 pan.
  2. Mix the flour, baking powder, & baking soda. Set aside.
  3. With an electric mixer beat the butter, allulose and EZSweetz until fluffy. Add the eggs, one at a time, beating just until combined after each addition. Mix in the vanilla.
  4. Gradually add flour mixture ⅓ at a time alternating with sour cream and mixing just until combined.
  5. Transfer the batter (it will be thick) to the prepared pan. Top the batter with spoonfuls of the cream cheese filling and using an up and down motion with a knife or better yet, a small offset spatula, to swirl.
  6. Sprinkle the nut topping evenly over the top of the cake.
  7. Bake 50-60 minutes, or until a toothpick inserted into the center comes out clean. Make sure to check center as sometimes a cake look done but will fall after coming out of the oven and these do not rise too much anyway. They are very dense….and good.
  8. Also to test for doneness look at the edges of your pan and when finishing, the coffee cake will begin to pull away from the pan.
  9. 16 Servings
  10. 305 Calories, 7.2 Protein, 26.2g Fat, 8.8 Carbs, 4.7g Fiber, 4.1g Net Carb
Notes
  1. When I say finely chopped nuts this is what I did. I have a small Cuisinart that runs in reverse to chop instead of grinding, so this process is very easy. Grinding makes it too fine but pulsing when on chopping works well.
  2. I would be careful trying to eat two of these as they are very high in fat. If you do attempt it just be aware you may feel awfully full unless it is all you eat and...even then...
  3. One of the things I love about low carb baking, and there are many, it that nothing is sticky and these are no different. Looks sticky but…not. Not to the pan and not to you.
  4. If you are feeling particular decadent add a teaspoon of melted butter on top as you serve them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Schnitzel a la Holstein

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Low Carb Chicken Schnitzel a la HolsteinLow Carb Chicken Schnitzel a la HolsteinLow Carb Chicken Schnitzel a la Holstein. Whew doggie is this ever easy assuming you have Pork Dust Rind Breadcrumbs, eggs, capers, and salt & pepper. I used thigh meat because I much prefer it to drier white meat although, the pork rinds keep just about anything quite moist. I fry most (no, not all) of my foods in duck fat which I did here but olive oil works just great and I know most of you will use olive oil anyway.  When I need more duck fat I just buy a fat-rat duck, get 2 cups of fat and…have duck dinner for two.  For me, the taste of duck fat is incomparable. I had most of the fat left in the pan so I spooned it around the chicken thigh but if you are not into fat the way I am then please, leave it in the pan. A lot of that fat went into the eggplant served with it and it made it terrific too.

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 Schnitzel
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Ingredients
  1. 4 Small Chicken Thighs-Pounded To A Thin Even Thickness
  2. 5 Eggs
  3. 4 t Butter
  4. 2 C Ground Pork Rinds
  5. ¼ C Capers
  6. Salt & Pepper
  7. ¼ C Olive Oil
Instructions
  1. If you have the ground pork rinds great, otherwise grind what you need. I actually keep a bag of ground rinds because I use so much of it.
  2. Beat 1 egg for dredging into.
  3. Heat oil to medium-medium high.
  4. Salt & pepper each side of chicken.
  5. Dredge into egg and then into pork rinds.
  6. Carefully put chicken into sizzling oil, fry until crunchy on bottom, turn and finish.
  7. In a separate smaller pan heat 1 t butter, fry eggs to over easy and top chicken.
  8. Top with capers, and more fat is wanted.
  9. 4 Servings
  10. 623 Calories, 52.9 Protein, 46.3g Fat 0.5 g Carbs, 0.0g Fiber, 0.5g Net Carbs
Notes
  1. As you can see I ate two eggs with mine and of course you can eat as many eggs as you want.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bok Choy Cucumber Salad

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Bok Choy Cucumber SaladBok Choy Cucumber SaladLow Carb Bok Choy Cucumber Salad.  This low carb bok choy cucumber salad is quick, easy, pretty, different, and piquant due to the dressing.  Be sure to pick baby bok choy or you won’t be able to eat the crunchy stems which of course would be a shame.  I bought white bok choy which I was told was better than the green stemmed Shanghai variety but at any rate make sure they are babies as you absolutely do want to eat the stems.  The dressing could probably be used for many other vegetables like maybe cooked spinach, kale, or broccoli but it is just so good on a salad.

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-low carb and diabetic friendly.

Bok Choy Cucumber Salad
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Salad
  1. 6-8 C Chopped Bok Choy (About ½ Lb)
  2. 1½ C Cut Cucumber Sliced In Half
  3. 1 C Thinly Sliced Red Pepper Cut In Half
  4. 1 C Snow Peas Deveined and Cut On The Bias (Optional)
  5. ½ C Chopped Cilantro
Dressing
  1. 3 T Olive Oil
  2. 2 T Oyster Sauce
  3. 2 T Tamari Sauce
  4. 2 T Sesame Seeds
  5. 1 t Rice Wine Vinegar (Sugar-Free)
  6. ½ t Crushed Garlic
  7. No Salt Or Pepper Should Be Needed
Instructions
  1. Cut off the bottoms of the bok choy to release the leaves. Swish in cold water, drain and dry leaves. They often have grit wedged in the bottom just like a leek.
  2. Chop to bite sized pieces. If you are going to use in a day or two the leaves can easily be put into a plastic bag and refrigerated until ready to assemble salad.
  3. Combine salad ingredient in large bowl.
  4. In small bowl, add dressing ingredients stirring briskly with a whisk. Add to salad ingredients, tossing well.
  5. 6 Servings
  6. 110 Calories, 4.2 Protein, 7.9g Fat, 7.7g Carbs, 3.2g Fiber, 4.5g Net Carbs
Notes
  1. Yes, you can use any wrinkly lettuce you want and I might use kale instead. A smooth lettuce will not hold the dressing as well.
  2. Don't worry when any of your veggies turn brown and look like they might be pickled. It is caused by the darkness of the dressing.
  3. I put the snow peas in mine because I happened to have them, they are totally optional, but they do add a nice crunchiness and they are included in the nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bordelaise Sauce

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Low Carb Bordelaise SauceLow Carb Bordelaise SauceLow Carb Bordelaise SauceLow Carb Bordelaise SauceLow Carb Bordelaise Sauce. You’re going to look at the ingredients in this recipe and think to yourself, Deborah has seriously flipped her lid on this one.  Heavy cream & white wine DO NOT a dark gravy make, because those in the know, know that a Bordelaise is made with a red wine and beef stock.  But um, as you can see this is not a truism set in stone.  Look at the picture carefully because that gravy is as dark as anything you could want.  The secret is…the paprika.  Now you say, will that would make it red but nope it doesn’t, it makes it brown.  One can only hope the pictures say it all.  A small filet mignon which is the steak under the sauce is normally used but any good quality steak cut will serve you well.  If you think this sounds good you might try it on a Chicken Fried Steak because yes, it is that good.

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.

Bordelaise Sauce
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Ingredients
  1. 4- 6 Oz Good Quality Steaks (Yes, I Did Use Filets But Any Good Quality 6 Oz. Steak Will Work))
  2. ½ Lb Sliced Button Mushrooms
  3. 3 T Butter Divided
  4. ¼ C White Wine
  5. ⅔ C Heavy Cream
  6. ⅔ C Water
  7. 1 T + 1 t Paprika
  8. 1½ t Chicken Base
  9. ½ t Thyme
  10. ¼ t Pepper
Instructions
  1. Add mushrooms to 2 T butter, sauté lightly, add wine, reduce until almost gone, and set aside.
  2. Add rest of ingredients mixing well and reduce slightly.
  3. Add mushrooms back in.
  4. Meanwhile in another pan, heat 1 T butter to brown and sauté steaks to desired doneness.
  5. Plate steak and sauce.
  6. 4 Servings-Using Button Mushrooms
  7. 279 Calories, 1.6g Protein, 25.4g Fat, 2.6g Carbs, 1.4g Fiber, 1.2g Net Carbs
  8. 4 Servings-Using Shiitake Mushrooms
  9. 288 Calories, 1.2 Protein, 25.4g Fat, 8.7 Carbs, 2.3g Fiber, 6.4g Net Carb
Notes
  1. Steak not included in nutritionals, it's just the sauce.
  2. I originally used Shiitake mushrooms but they are so high in carbs I have changed the recipe to reflect using button mushrooms. If you want to use the Shiitakes then please do so and I have given the nutritionals for both.
  3. If you thicken your sauce a bit too much just add a little more water.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Icelandic Cod Fillets

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Keto Icelandic Cod FilletsLow Carb Icelandic Cod FilletsKeto Icelandic Cod Fillets.  Whew, you would think I might be a little embarrassed by putting up this recipe, but I am not.  It is so ridiculously easy, let alone good, that I couldn’t help myself.  I was originally going to use Pili Nuts as my topping and I will at some point but while I was making it, I decided to use pork rind dust and never looked back.  I had it the first week and it was so good I got another piece of it yesterday and just had it again today. I don’t know if you use or eat pili nuts or not as they are not only the best nut health-wise for you, they are very expensive too. I don’t eat them so often but I do every once in a while toast some and eat them.

The reason I say I’m embarrassed by the post is the ease of this keto Icelandic cod fillets. I guess everybody and their brother uses and makes this although maybe not with pork dust or pili nuts.  Awhile ago I bit the dust and ordered Duke’s Mayo and have never looked back.  As I know it, Duke’s is the only sugar-free mayonnaise made, yes with seed oil, and with that said, it is also the best tasting mayo ever.  I do have to order it from the company in South Carolina, but as I said, it is well worth it.  If you live in the South then you can buy it anywhere.  This Low Carb Icelandic Cod Fillets recipe is for one of those days when you are bone-dog tired and want dinner on the table in less than 30 minutes.  So easy even a caveman could make it and no wonder it is such a popular dish.

In case you’re wondering that gorgeous spinach veggie on the plate with the cod? is called Spinach Bhaji which is also a new recipe.

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.

Icelandic Cod Fillets
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Ingredients
  1. 6-8 Oz Room Temp. Cod Per Person (I Used An 8 Oz Piece)
  2. 1½ T Room Temp. Butter
  3. 1½- 2 T Mayo
  4. 2 T Pork Rind Dust***
  5. Salt & Pepper
Instructions
  1. Preheat oven to 350°
  2. Spread butter on the bottom of baking dish.
  3. Place fish on butter and add salt & pepper.
  4. Spread mayo over fish.
  5. Sprinkle with pork dust.
  6. Bake 8-10 minutes and put under broiler until pork dust gets really crispy.
  7. 1 Serving 96% Fat
  8. 433 Calories, 9.1g Protein, 46.3g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. One of the nicer things about this fish is its tendency to release a bit of liquid which when mixed with the butter & mayo makes it quite moist while continuing to eat it.
  2. If you end up with the flatter portions of the tail of the cod they tend to overcook.
  3. I did get the large ends both times but the second time I ask for a flatter large end. The first time I made it, as soon as I put it under the broiler my mayo slide off so the second time I ask for a flatter large end and had pretty good success.
  4. If you add 1 T lemon juice it will add 1g carb or...and I do...add it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Ginger Cheesecake Tarts

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Low Carb Ginger Cheesecake TartLow Carb Ginger Cheesecake TartLow Carb Ginger Cheesecake TartLow Carb Ginger Cheesecake TartKeto Ginger Cheesecake Tarts.  Not long ago I published a recipe for Giant Ginger Cookies and quickly realized I could probably do a couple more based on the cookies and this is the first one that popped into my mind.  Since the cookie recipe make 15 very large ones, and they are crispy, why not make a kind of graham cracker crumb and use it as the crust base for a cheesecake.  Well, it worked really well and I am here to tell you they are deliciously sinful.  If you do not have the same 4½” tart pans I do then of course a larger pan will work beautifully and just not quite as easy to deal with since the filling only uses 8 oz. cream cheese.  These keto ginger cheesecake tarts are extremely dense and very filling, especially after a dinner.  Nutritionals include the ginger cookies crumb base and you will need a recipe of them to complete the tarts.  Take a good look in the first picture and you can see how dense the crumb is…just like a graham crumb.  Always remember that the longer you can leave it in the refrigerator, within reason, the more dense and thick the cheesecake becomes.  If you do not intend eating them in more than several days, they freeze beautifully.  The tart shells are also really good using anything that goes with the flavor of ginger like maybe a sugar-free ginger cream or whipped cream and raspberries & strawberries. If by some chance you are here and you don’t like ginger, you can always use your favorite low carb cookies for cheesecake or this dandy recipe for a thick creamy New York Cheesecake with the Two Crust Sizes For Most Nearly Any Pie recipe which is nearly identical to graham cracker crust. Yes keto ginger cheesecake tarts can also be made into a larger tart cut into 8 slices.  I just thought the smaller versions were a nice touch, especially for company and portion control.

You may question the use of ground chia seeds and it has to do the the bindability of sugar-free baked goods and it is one of the things that helps and that also includes the flax seed meal.

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.

Ginger Cheesecake Tart
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4-4½” Removable Bottom Tart Pans
Crust
  1. 4 Giant Ginger Cookies Ground To Crumbs (Should Get about 1-1¼ C)
  2. ½ T Allulose
  3. ½ T Flaxseed Meal
  4. ½ T Ground Chia Seeds
  5. ⅓ C Melted Butter
Cheesecake Batter
  1. 8 Oz Cream Cheese
  2. ⅓ C Allulose
  3. ¼ C Heavy Cream
  4. 1 t Vanilla Extract
  5. 1 Egg
Sour Cream Topping
  1. ½ C Sour Cream
  2. ½ t Vanilla Extract
  3. 1 t Allulose
Instructions
  1. Mix all crust ingredients and let sit for 10-15 minutes then gently pat ¼ of the crumbs into each tart pan making sure to push up as high as you can to cover the sides the of the pan. The finished tart will pop out very easily if after you fill them carefully with the batter, it is all kept inside the shell. (I could have pushed my cookies filling up into the top of the tart tin a little further).
  2. Bake at 340° for 9-10 minutes, remove to counter to fill and turn down heat to 300°
  3. Meanwhile with cream cheese at room temperature beat with Just Like Sugar beating until well incorporated & scraping down a couple of times to get it mixed to smooth..
  4. Add vanilla and heavy cream and incorporate, again scraping down well.
  5. Now add egg and on low barely mix into batter until just incorporated and stop scraping to smooth. At this point you don’t want any more beating because it creates bubbles which are a no-no.
  6. Add ¼ of the batter to each shell and bake 23-24 minutes.
  7. Put on cooling rack in for at least an hour until completely, completely cool.
  8. Turn oven to 400°.
  9. Mix all topping ingredients.
  10. If you have a small offset spatula this is a time to use it. If you don’t have one then use the back of a small spoon.
  11. Take ¼ or about 2 T of the topping and put into the center of a cooled tart and spread it only to the very edge, and no more trying not to get it on the crust or pan.
  12. Pop into the oven 6 minutes and again put on cooling rack to cool, cover gently & refrigerate for at least 4 hours and more if possible as the longer they are refrigerated the thicker and more dense they become.
  13. When ready to serve, pop the tart out of the pan and quarter. Don't forget to take the removable bottom off.
  14. 8 Servings
  15. 266 Calories, 5.4g Protein, 25.2g Fat 7.3g Carbs, 2.7g Fiber, 4.6g Net Carbs
Notes
  1. Don’t worry if you overcook them a bit they will settle down and be just fine.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Asian Oyster Sauce

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Low Carb Asian Oyster SauceLow Carb Asian Oyster SauceLow Carb Asian Oyster SauceLow Carb Asian Oyster SauceKeto Asian Oyster Sauce. There is not much to not love about almost any Asian Sauce and this keto Asian oyster sauce is no different except for one thing, it is virtually sugar-free and you will not notice any difference.  I was not going for sweet, I was going for Umami and this is it in spades. Umami sort of captures all the flavors in one.  This Asian Oyster Sauce will either go with meats, fish or vegetables and is ridiculously easy to prepare-2-3 minutes at the most but oh, the flavor.  The three pictures are all with a whole pork tenderloin, pulled pork, and Thai sausages but as I said it literally goes with just about anything.  That small amount of sauce is for 2 people but the recipe is for 4 and can easily be doubled. They say dynamite comes in small packages so don’t let the small amount of sauce fool you as it has enough flavor to practically coat the planet.  Not really, but I hope you get the idea.  I pound my tenderloins to about ¾”, saute it in a tiny amount of fat, until medium rare, slicing it on the bias and getting 8 nice medallions.

A lot of people question whether Oyster Sauce is keto and I say:  “At least for me it is and certainly in the amount used here.  Come one please, if you feel 2 t of oyster sauce (in a sauce for 4 people) with a fat content of 97% and 0.3g carbs is high then you might better be eating nothing.

I have recently found a(nother) terrific Asian market here in Portland going by the name Lily’s.  It has been owned by the same family for 35 years and it shows by the way it is being taken care of.  Everyone of the owners in interested in making sure you find what you need and in my case a lot more stuff that I didn’t even know I wanted.  I went in looking for a particular brand of oyster sauce to replace the one I have had forever and the woman took me to the oyster sauces and picked up the one I was looking for, telling me it was the best.  Interestingly, oyster sauce is used sparingly like ½-1-2 t at a time so it lasts a very long time and you will need it for this recipe. Now, if you have fish sauce and not oyster sauce then you can sub it but rest assured they are not one & the same.  If I had my choice between the two I would hands down pick oyster sauce.

I’m thinking this might make a terrific & simple coleslaw with maybe some black seeds.

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.

Asian Oyster Sauce
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Ingredients
  1. ¼ C Olive Oil
  2. ¼ C Green Onion Tops
  3. 2 t Oyster Sauce
  4. 2 t Powdered Ginger
  5. 2 t Chili Garlic Sauce
  6. 2 t Sugar-Free Rice Vinegar (Yes, You Can Sub With Distilled Vinegar If Necessary)
Instructions
  1. Mix all ingredients together and refrigerate until ready for use. Serve at room temperature.
  2. 4 Servings
  3. 123 Calories, .1g Protein, 13.3g Fat, .5g Carbs, .2g Fiber, .3g Net Carbs
Notes
  1. I promise, after you have eaten this even once you will figure out how to use it over and over again.
  2. If you want it a bit thinner just all a little more olive oil but as I said above it is very powerful.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Spinach Bhaji

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Low Carb Spinach BhajiLow Carb Spinach BhajiLow Carb Spinach BhajiLow Carb Spinach Bhaji.  Bhaji is a vegetable East Indian concoction and can be make with all kinds of various low carb vegetables, even mixing and matching 5 or 6 different veggies but the common theme is mostly garlic, cumin and garam marsala with the additional use of curry sometimes.  I chose fresh spinach because of the ease of using it but you can also successfully use eggplant which only takes a tiny bit longer time to cook.  It is not as pretty to look at but oh boy, eggplant sure is good too. Enjoy as this is not only easy, it is also very piquant.  I served it with a mayo pork rind encrusted piece of Islandic Cod Fillet which had lots of lemon juice on it & which when mixed into the Bhaji and was divine.

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.

Spinach Bhaji
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Ingredients
  1. 10-12 Oz Fresh Raw Spinach
  2. 1 Small Julienned Onion
  3. 3 T Butter Divided
  4. 1 t Crushed Garlic
  5. 1 t Ground Cumin
  6. 1 t Garam Marsala
Instructions
  1. Add 1 T Butter to large pan on low heat. Add dry spinach, sprinkle with 2 T water, toss, cover & heat until spinach is just barely wilted-set aside. At this point you do not want any water in the spinach.
  2. Add 2 T butter to pan and barely saute onion-only until limp.
  3. To onions add garlic and cook a minute or two.
  4. Add cumin & garam marsala and saute another minute or so.
  5. Add back spinach and mix well.
  6. 4 Servings
  7. 99 Calories, 1.4g Protein, 8.7g Fat, 4.1g Carbs,1.5g Fiber, 2.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pork Schnitzel

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Keto Pork SchnitzelKeto Pork SchnitzelKeto Pork SchnitzelKeto Pork SchnitzelKeto Pork Schnitzel. I know I have talked about using Ground Pork Rinds a LOT but It is my opinion it is one the most under-used ingredients in a Low Carb Pantry.  As low carbers we do not use bread crumbs or flour in much of any fashion but this zero carb item is an absolute must if you want to do a lot of (successfully) fried foods.  The side dish is Spaetzle which is the natural companion to making this a complete German dinner. It would also be really good with sauerkraut, German Red Cabbage or Cheesy Creamed Cabbage & Bacon. Whew, this is a seriously restaurant worthy meal.  Crispy, and moist and you will probably want more. The third picture with the pork dust breading was a different time I prepared it and notice I got a little bigger pork medallions.  Live and learn.  Keto pork schnitzel is the epitome of LCHF and what it means to eat healthy low carb high fat food and who needs bread crumbs anyway?

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.

Pork Schnitzel
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Ingredients
  1. 1-1¼” Lbs Pork Loin Medallions Cut ¼”-½" Thick (You Should End Up With 8 Discs -Ask Your Butcher For Help)
  2. 2 T Mayonnaise
  3. 1¼-1½ C Ground Pork Skins*** (Dust)
  4. ¼ C White Wine
  5. ½ Lb Mushrooms
  6. 2 T Butter
  7. ¼ C Oil Of Choice (I Used Duck Fat And Any Good Oil Would Work)
  8. ⅔ C Heavy Cream
  9. ⅔ C Water
  10. 1 T + 1 t Paprika
  11. 1½ t Chicken Base
  12. ¼ t Thyme
  13. ¼ t Pepper
Instructions
  1. Pound pork medallions to about ⅛” thick.
  2. Smear pork with thin layer of mayo, dredge well in pork dust and set aside until ready to fry.
  3. Gently sauté mushrooms in butter. When finished, add wine, allow to soak a bit into the mushrooms, and set aside.
  4. Put heavy cream, water, paprika, chicken base, thyme and pepper in sauce pan and begin to slowly reduce. Add mushrooms to gravy just to heat. Remember, if you reduced your gravy a little too much just add a bit more water.
  5. In a large saucepan add oil and heat to medium high. Add medallions and fry until crispy, and turn. At this point you will probably only be able to do ½ of them so repeat for second batch. They will not take long to cook if you do them in hot enough oil.
  6. Plate medallions and divide gravy equally.
  7. 4 Servings
  8. 742 Calories, 49.4g Protein, 58.5g Fat, 2.7g Carbs, 1.5g Fiber, 1.2g Net Carbs
Notes
  1. I originally used shiitake mushrooms which were really good but they have too many carbs for me so I used buttons and then chanterelles. It is my personal opinion that the beauty of the golden chanterelles is absolutely gorgeous with the color of the sauce and is why I put them to the side to be eaten with each bite of schnitzel.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/