Author Archives: Deborah Krueger

Low Carb Carbalose Soft Pretzels

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Low Carb Carbalose Soft PretzelsLow Carb Carbalose Soft PretzelsLow Carb Carbalose Soft PretzelsLow Carb Carbalose Soft Pretzels. There are quite a few recipes out there for soft pretzels made with all kinds of ingredients but these Carbalose Soft Pretzels are going to be the closest you get to the real deal.  I have also included a recipe for a delicious simple mustard dipping sauce and of course they can be eaten plain or with a plain spicy Dijon or German mustard. In my opinion, these are also a perfect low carb game day snack-and maybe…with a beer.  If you like these you may also like the Carbalose Italian Parmesan Garlic Knots.  Totally different but melt in your mouth good.  Sorry, I forgot to get a picture of the twisting but I’m guessing you know how to twist a rope.  As I look at the low carb carbalose soft pretzels on the cooling rack I notice 3 are twisted one way and 3 the other way.  I think they call that being ambidextrous. My mother and I are both left-handed and she was ambidextrous too.

All my other Carbalose Recipes are listed at the bottom of the 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.

Carbalose Soft Pretzels
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Pretzels
  1. 1¼ C Carbalose Flour***
  2. 2 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 C +3 T Warm Water
  9. 1 T Yeast
  10. ½ t Sugar
  11. 2 T Melted Coconut Oil
  12. 3 Drops Liquid Sucralose
  13. ¼ C Water
  14. 1½ t Baking Soda
  15. Kosher Salt
Mustard Sauce
  1. 6 T Dijon Mustard
  2. 2 T Allulose*** (Or Your Favorite Sweetener)
Instructions
  1. Bloom yeast & sugar in warm water for 10 minutes or until foamy.
  2. Put first 7 ingredients into food processor.
  3. Add liquid Sucralose & coconut oil to top of bloomed yeast and with machine running add to processor.
  4. Run processor for at least a minute and probably a little longer adding any additional water if/as needed 1 T at a time.
  5. 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.
  6. Form into a ball and put in un-greased bowl and cover with film for about 30 minutes until almost doubled.
  7. Divide dough into 6-2¼-2½ oz. pieces and form individual balls.
  8. Preheat oven to 425°.
  9. Working quickly take each ball and roll into a 9" rope. (See Picture) By the time they are all finished (resting) begin again and roll into 18” ropes.
  10. Shape ropes into a U on work table. Pick up ends, make a complete twist and bring around to bottom of U and secure. Place on sheet pan making sure they are shaped like a pretzel.
  11. Brush generously with soda water and sprinkle with Kosher salt.
  12. Allow to rise about 20 minutes and pop them into the oven until golden brown or about 14-15 minutes.
  13. 6 Servings
  14. 138 Calories, 9.3g Protein, 8.0g Fat, 13.2g Carbs, 7.9g Fiber, 5.3g Net Carbs
Notes
  1. Don’t over salt your pretzels as the soda water will add a salty twang of its own but...if you like salty pretzels by all means go for it.
  2. The pretzels look a little wrinkly and that is perfectly normal.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Melba Panna Cotta

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Keto Melba Panna CottaKeto Melba Panna CottaLow Carb Melba Panna CottaLow Carb Melba Panna CottaKeto Melba Panna Cotta.  Not quite peach melba but this keto Melba Panna Cotta is a danged fine facsimile.  One of my all-time favorite desserts used to be peach melba.  I loved it so much that it was even on my restaurant menu so I could have it anytime I wanted it.  Though I have of course not been able to have it for many years, making an almond raspberry panna cotta is as close as I can get.  I also do not eat peaches so that part is out completely.  Although I could probably have ¼ peach with keto melba panna cotta, this does not need it.  And I don’t mean I had fresh peaches either.  I used free-stone peaches from a can and spooned the sugary juice on with abandon.  Well that was then and this is now.  I imagine I could use a sugar-free peach syrup of some sort, as it is available, but for the number of times I would ever use it, it would mostly go to waste.  Traditional melba has always been served with a raspberry syrup or coulis and topped with toasted almonds and I’m using raspberries and almond here anyway.  The really nice thing is that if you have never had peach melba you do not have a basis of comparison so all you will do is enjoy this.  If you have a sweetie then you can make it in one larger mold (the second picture is for two) to get close, and share.  Just don’t squabble over who gets the most. All I did was cut the recipe 75% for the two servings.

Normally, in the restaurant, I used some watered down raspberry jam but not here.  We eat whole raspberries so why not just mash up some of them?  In fact all I did was mash them a little before adding the water.  So, if you want a plain Panna Cotta then here ya go because you definitely can do your own thing on a clean slate.

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.

Melba Panna Cotta
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Ingredients
  1. 3 C Heavy Cream
  2. 1 C Water
  3. 2 Packages Knox Gelatin
  4. ¼ C Allulose
  5. 6 Drops Liquid Splenda
  6. 1 t Vanilla Extract
  7. 1 t Almond Extract
  8. ¾ C Fresh Raspberries
  9. 5-6 T Water
  10. 3-4 Drops Liquid Splenda (Or To Taste)
  11. ½ C Toasted Almonds
Instructions
  1. Sprinkle gelatin over water in a wide mouth ceramic bowl and let sit 5 minutes. (This is called blooming the gelatin).
  2. Begin heating heavy cream & sweeteners.
  3. Pulse water-gelatin mix in microwave at 5 second intervals 3-4 times until just clear, (do not over heat) add to heated cream, add vanilla & almond extracts, and thoroughly mix.
  4. Pour into ½ C ramekins, cover and refrigerate 3-4 hours.
  5. To unmold, put ramekin in hot water almost to rim for about 5-10 seconds. If it does not release carefully run a small knife around edges. Place plate or bowl on top and invert.
  6. Mash raspberries, add water & Splenda and mix.
  7. Spoon about 1½ T raspberries over panna cotta and sprinkle with toasted almonds.
  8. 8 Servings
  9. 416 Calories, 1.6g Protein, 39.8g Fat, 2.9g Carbs, 1.0g Fiber, 1.9g Net Carbs
Notes
  1. Make a slurry of strawberries & water, add 1 T orange extract, sweeten to taste, and spoon over panna cotta. No nuts required.
  2. I actually have a medium fluted ring mold that would be perfect and would make a beautiful centerpiece for any table. Long ago I used to use it for monkey bread and it has been in my cabinet for many years. If I used it for this recipe I would have to eat the whole thing-Oops.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Marinated Greek Ribeye Steak

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Keto Marinated Greek Ribeye SteakKeto Marinated Greek Ribeye SteakKeto Marinated Greek Ribeye Steak. Long ago and far away I worked in a seafood house in Virginia owned by of all people a Greek.  The restaurant was known far and wide for it’s seafood but I actually thought the best thing on Saki’s menu was a Keto Marinated Greek Ribeye Steak and I mean it was to die for.  I ate it every time I went in there and it absolutely never disappointed.  This is my rendition and it is exactly as I remember it…and we know how memories can fade and change sometimes.  Sadly, the restaurant burned to the ground in 2013, never to be resurrected which is sad because the food was that good.  This is also the same restaurant that I based my Tartar Sauce recipe on and you can see why the recipe was so large.  Now of course Saki was marinating scores of steaks at any given time but this recipe is for only 4 steaks and I see another seriously cut-down recipe in the works.  Saki used to stack his steaks in several deep bus-tubs at a time and allow them to marinate for several days.  You can do this too-if you can wait that long.  This marinade can also be used with pork & chicken so it’s quite versatile.  The little adjunct vegetable doesn’t have a recipe, it’s just a fried Japanese eggplant with a few seared tomatoes.

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.

Marinated Greek Rib Eye Steak
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Ingredients
  1. Six 8 Oz Ribeye Steaks (Boneless Is Best)
  2. ½ C Olive Oil
  3. 2 T Dried Oregano
  4. 2 T Worcestershire Sauce
  5. 2 T Sugar Free Rice Wine Vinegar
  6. 2 T Lemon Juice
  7. 4 t Garlic Paste
  8. ½ t Ground Rosemary
  9. ½ t Salt
  10. ½ t Pepper
Instructions
  1. Whisk all ingredients together.
  2. Add marinade to a one gallon plastic bag and add 6 boneless rib eye steaks.
  3. Massage the marinade into the steaks and refrigerate.
  4. Take steaks out of the fridge 2-3 hours before preparing on your grill on in a pan.
  5. Serves 6
  6. 787 Calories, 54.g Protein, 50.5g Fat, 2.0g Carbs, 0.0g Fiber, 2.0g Net Carbs
Notes
  1. Nutritionals do include an 8 oz. ribeye steak.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Fricassee

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Low Carb Chicken FricasseeLow Carb Chicken FricasseeLow Carb Chicken Fricassee. I don’t know exactly how many dishes I have based on French peasant food but I know it is more than a few and both Pulled Pork Butter Rillettes  & Ratatouille comes to mind first.  The French seem to always have been able to take nearly nothing by adding wine, butter & herbs and make something out of it, and this is not much different.  Now, they would have probably taken a skinny scrawny old rooster or hen that was long past its prime eating and by braising it, bringing the thing back to life…with taste galore.  Today we have bred the crap out of chickens and ended up with monsters.  Yes, there is low carb chicken fricassee and a chicken thigh under all those creamed mushrooms & wine sauce.

I spatchcocked and roasted a duck not long ago and from that duck, not only did I get two glorious meals, I also got two cups of duck fat. (In the sour cream tub in the upper right next to the wine).  Now sometimes a lot of duck fat can be used in the blink of an eye but when you use it for sautéing this & that, it easily lasts a very long time.  The flavor of duck has no comparable; It is a flavor unto itself.  I also cut off the skin from the backbone and roasted it too.  When finished it is like eating candy which for low carbers is the best thing ever, ever.

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 Fricassee
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Ingredients
  1. 4 Large Boneless Skinless Chicken Thighs
  2. 2 T Duck Fat Or Schmaltz If You Have Them Otherwise Fat Of Choice (Butter Works)
  3. Salt & Pepper
  4. 2 Shallots Thinly Sliced
  5. ½ T Duck Fat Or Schmaltz If You Have Them Otherwise Fat Of Choice (Butter Works)
  6. 1 Lb Sliced Mixed Mushrooms
  7. 2 T Duck Fat Or Schmaltz If You Have Them Otherwise Fat Of Choice (Butter Works)
  8. ½ C White Wine
  9. 1 C Water + More As Needed
  10. ⅓ C Heavy Cream
  11. 1½ t Chicken Base
  12. 2 t Dried Tarragon Leaves
  13. Freshly Ground Pepper
Instructions
  1. Heat 2 T fat to medium high.
  2. Pound room temperature thighs to even thickness.
  3. Season thighs with salt & pepper, add to the skillet, sautéing over moderately high heat, turning once until browned-about 3 minutes per side. Set aside.
  4. Add ½ T fat to pan and gently cook shallots. Set aside.
  5. Add last 2 T fat and sauté mushrooms. Set aside.
  6. Add wine, water, heavy cream, tarragon, & chicken base to pan and simmering, reduce to about ¾ original.
  7. Add back chicken, shallots, & mushrooms and simmer until warmed and chicken is finished cooking.
  8. 4 Servings
  9. 379 Calories, 27.8g Protein, 23.2g Fat, 5.8g Carbs, 1.3g Fiber, 4.5g Net Carbs
Notes
  1. The reasons I love duck fat for sautéing are as noted above 1.) the flavor and 2.) it will not burn under high heat the way butter can. Now I do eat a lot of browned butter but just not for this.
  2. This is a pretty intensely filling meal but if you can eat two of them-I could not-so be it. It will not break any carb banks.
  3. Absolutely not needed but I put a bed of spinach under my Fricassee and it was delicious.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cajun Cauliflower Rice Hash

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Low Carb Cajun Cauliflower Rice HashLow Carb Cajun Cauliflower Rice Hash. There are days (many of them) that after I go to the grocery, I have purchased way too many vegetables.  As I am an avid carnivore I end up kind of eating vegetables as an afterthought and adjunct to my meat.  I do love Ginger Curry Sweetened Cauliflower Rice and oops, I bought too large a cauliflower and I had a little less than 2 cups left over.  Riced cauliflower will last quite awhile in the fridge but there comes a time to either use it or lose it and trust me, I am not into losing food (of any kind).  Hence this recipe for Cajun Cauliflower Rice Hash.  When training, and working in any kitchen, the one thing that is pounded into you everyday is NEVER EVER WASTE FOOD.  At the time something goes into the garbage, it has become 100% food cost and it is NOT cool.  Not for the owner of the restaurant and if you’re the owner…NOT cool for you.

Cooking, for me, is second nature.  I don’t much think about it and probably miss many opportunities  to make a recipe post because of it.  I just throw this and that together and come up with something.  No recipe, no nothing.  After I made this, I decided to take a couple of pictures and do this post.  It is so simple it’s ridiculous but if you don’t know to do it, you’ll never taste it and…  Since I ended up prepping so much food today and knowing I wouldn’t be eating it for several more days I wanted an easy dinner with maybe some eggs and sausage and this is just what I came up with. So when you need an easy fix..try this.  I happened to top it mine with eggs but it is also an easy side dish to almost anything.

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.

Cajun Cauliflower Rice Hash
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Ingredients
  1. 3 C Riced Cauliflower
  2. 3 T Butter (Divided)
  3. 1 T Olive Oil
  4. ½ C Slivered Onion
  5. ½ C Slivered Red Pepper (Cut In Half)
  6. Cajun or Blackening Spice
  7. Salt & Pepper
Instructions
  1. Put 1 T butter in pan, add onions & peppers and sauté until tender. Set aside.
  2. Add rest of butter and olive oil to hot pan add riced cauliflower and sauté until brown.
  3. Add back onions & peppers, sprinkle with salt, pepper. & Cajun seasoning.
  4. 2 Servings
  5. 260 Calories, 4.0g Protein, 23.1g Fat, 12.1g Carbs, 4.5g Fiber, 7.6g Net Carbs
Notes
  1. This makes a great side dish but I think its highest and best use is under a couple of eggs.
  2. Cheddar cheese between the hash & eggs is good and I would have done it...but I forgot.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Kokkari Dressing

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Low Carb Kokkari DressingLow Carb Kokkari DressingLow Carb Kokkari DressingLow Carb Kokkari Dressing.  I was on the internet looking for some other sauce to go with all the rack of lamb I eat, other than my own Mint Sauce, and came across this Kokkari Dressing which sounded pretty good.  I would never be without lamb in some form so I decided to try it as I found it.  It was as good as it sounded.  I also eat, from time to time, a ½ lb. ground lamb patty and it was fabulous on it too.  I did tweak a couple things from the original Kokkari Dresssing recipe and you can (compare the two). Since the recipe seems a bit  obscure I thought I would put it out there for you.  Oops, I did change a couple things since I have never used, and didn’t even know what it was, and that’s the wild Greek oregano-I just used regular ole oregano. Added a bit of dried mint because…I think mint and lamb are a match made in heaven. Apparently, this dressing not only sets off lamb, but also beef, chicken and fish.  I think I would call this a kind of a do everything sauce and I’m sure I will eventually try it on all the above mentioned and when I do I’ll try to put up pictures.  There is certainly no doubt that a small side of Greek Tzatziki would be a great accompaniment.

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.

Kokkari Dressing
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Ingredients
  1. 6 T Olive Oil
  2. 2 T Lemon Juice
  3. 1 T Minced Capers
  4. 1 T Minced Shallot
  5. 2 t Dried Crushed Mint
  6. 2 t Crushed Garlic
  7. 1 t Parsley (I would Call This Optional)
  8. 1 t Dried Crushed Oregano (+More To Taste Cause More is Mostly Always Better)
  9. ½ t Salt
  10. ¼ t Pepper
Instructions
  1. Whisk all ingredients together and serve over lamb, chicken or fish.
  2. 4 Servings
  3. 65 Calories, 0.1g Protein, 6.8g Fat, 1.7g Carbs, 0.0g Fiber, 1.7g Net Carbs
Notes
  1. I would urge you to leave this on the counter for more than several hours, letting all the flavors marry & mellow.
  2. Add a little red wine vinegar and you'll have a really good salad dressing.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Butter Fried Squid

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Low Carb Butter Fried SquidLow Carb Butter Fried SquidLow Carb Butter Fried Squid (Calamari) tastes a whole lot better than it might sound.  It is infused with garlic, ginger, oyster sauce, rice vinegar, and gobs of butter.  My husband and his brothers, forever made a game of trying to find the best fried calamari in the country.  There is a Thai Restaurant up around the corner from me on Fremont by the name of Tuk Tuk that in my opinion, serves the best calamari I have ever had.  On their menu it is called Salt & Pepper Calamari and it is served with lots of fresh green onion tops.  The problem now of course is that I would no longer eat breaded anything let alone calamari soooo…this is my go-to calamari dish now.  I personally happen to like the tentacles and my grocery store happens to sell them separately, but any combination of body/tentacles is fine.

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.

Butter Fried Squid (Calamari)
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Ingredients
  1. 1 Lb Cleaned Squid Tentacles & Body Parts (Do Not Wash And Make Sure They Are Dry)
  2. 4 T Butter
  3. 1 C Green Onion Tops Cut about 2-2½" long
  4. 2 t Oyster Sauce (You Can Also Use Fish Sauce Or A Combination-I Happen To Have Oyster)
  5. 2 t Crushed Garlic
  6. 1 t Rice Vinegar
  7. ¾ t Powdered Ginger
  8. Salt & Pepper Only If Wanted/Needed
Instructions
  1. In hot pan melt butter adding garlic, vinegar & ginger, and sauté for 1 minute.
  2. Add squid & green onions and sauté, stirring constantly, for no more than 1-2 minutes. You DO NOT want to overcook them.
  3. 4 Servings
  4. 215 Calories, 18.2g Protein, 13.1g Fat, 4.9g Carbs, .8g Fiber, 4.1g Net Carbs
Notes
  1. No matter how dry and no matter the heat, the squid is going to give up it's liquid (liquor) and to take advantage of this it is best served in a bowl so you can get every last bit of it. Don't ever throw away any flavor.
  2. If you can get whole clean squid tubes you can cut them yourself into about ¾" pieces.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Simple Greek Salad

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Low Carb Simple Greek SaladLow Carb Simple Greek SaladLow Carb Simple Greek Salad. For those of you who might love a Simple Greek Salad this one is as simple and easy as it gets.  The secret:  Shallots instead of purple onions.  It is said that the taste of shallots is a subtle combination of garlic and onion and people ask then why not just combine the two.  My answer is: because the combination of garlic and onion DO NOT taste like a shallot and not by a long shot.  Shallots have their own delicate taste.

I pretty much always have  the ingredients for this salad so for me it’s no sweat.  Notice the HUGE 1 gallon jug of Kalamata olives.  No I don’t go through it in a week or two but I do  probably buy 3-4 of them a year and the Puttanesca Sauce is another great recipe that uses them.  Now if you like a little more complex salad then you might like to try the Greek Salad With A Creamy Feta Dressing.  My personal preference is pretty much a peeled & seeded cucumber and this is up to you.  It has to do with the toughness of the skin which can some times accompany them and…I just don’t like 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.

Simple Greek Salad
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Dressing
  1. ½ C Olive Oil
  2. ¼ C Red Wine Vinegar
  3. 3 T Lemon Juice
  4. 2 t Crushed Garlic
  5. ½ t Dried Mint
  6. ½ t Dried Oregano
  7. ¼ t Dried Dill
  8. ¼ t Salt
  9. ¼ t Pepper
  10. 1 Drop Liquid Sucralose Or Not (To Offset The Acid In The Vinegar & Tomatoes)
Salad Guts
  1. 2 Thinly Sliced Shallots
  2. 2 C Quartered Cherry Tomatoes
  3. 1 C Halved Kalamata Olives
  4. 1 Chopped Peeled & Seeded Cucumber
  5. 2 Very Thinly Sliced Shallots
  6. 6 Oz Feta Cheese
Instructions
  1. Put all salad ingredients in a medium bowl.
  2. Put all dressing ingredients in a smaller bowl, whisking briskly.
  3. Drizzle dressing into salad blending well.
  4. 6 Servings
  5. 301 Calories, 4.6g Protein, 27.9g Fat, 7.8g Carbs, 1.3g Fiber, 6.5g Net Carbs
Notes
  1. Completed salad can be made and refrigerated for more than several days.
  2. Best served in a small bowl as you can then contain a bit of the dressing & juices with each bite.
  3. Adding a soft lettuce like bibb or butterhead will extend the number of people you can serve with this but my advice is to eat it as stated because the flavors are far more intense.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Dijon Rosemary Garlic Glaze

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Low Carb Dijon Rosemary Garlic GlazeLow Carb Dijon Rosemary Garlic GlazeLow Carb Dijon Rosemary Garlic GlazeLow Carb Dijon Rosemary Garlic GlazeLow Carb Dijon Rosemary Garlic Glaze is a match made in heaven and is perfect with pork tenderloin or a big fat chop. It takes about one minute to make and has one of the most powerful punched flavors we know…garlic.  Cooked inside a tenderloin, it loses a bit of its power but used this way, as a topping the garlic loses nothing.  If you prefer it cooked then please do try the Pork Tenderloin/Dijon Garlic Rosemary Glaze, it is divine.  You are going to have to get past the glaze’s homely looks cause it’s not the looks that taste good.  The final plate?  Ooh la la.

That beautiful little tenderloin?  I get them three at a time from the Old Salt Market butcher shop just down the street from me and yes, this is the way they come trimmed; I don’t have to do a thing.  They do three half pigs every week and all I need to do is order all three tenderloins a couple of days in advance and yes, they do know me.  They are so good and so tender I just pound them a bit, and flash fry them dry, in a pan, add browned butter, and top with the glaze.  Yes, I do eat my pork medium rare and you will cook yours the way you like them.

Yes, I am going to again serve it with a tenderloin but with the sauce dabbed on the top as I really do like raw garlic…sometimes.

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.

Dijon Rosemary Garlic Glaze
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Ingredients
  1. ¼ C Dijon Mustard
  2. 3 T Allulose
  3. 2 t Crushed Garlic
  4. ½ t Dried Crushed Rosemary
Instructions
  1. Mix all ingredients well and let sit for an hour or so to allow the flavors to "marry".
  2. 2 Servings
  3. 36 Calories, .2g Protein, 0.1g Fat, 1.2g Carbs, 0.2g Fiber, 1.0g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Italian Parmesan Garlic Knots

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Low Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic Knots. I now have quite a collection of Carbalose Flour Recipes and Low Carb Italian Parmesan Garlic Knots is now the newest addition to that list.  There are recipes out there using Pillsbury bread sticks (that come out of a can no less) but I have never tried them.  Their label says 26g carbohydrates per/2 sticks.  If you were to eat two knots it would be about 7g carbs or about 20% of the Pillsbury stuff. It’s what I’m going to do and anyway these are very easy to make. I know the recipe looks intimidating but really, all it is, is a list of ingredients…that will make your kitchen smell heavenly.

We will be taking a combination of two recipes Carbalose Flour Bread & Italian Dipping Oil,  tweaking them a bit,  and adding Parmesan cheese and yes, more garlic, for our knots.  The dry dipping oil ingredients can be made ahead and just left alone until ready for use.  The recipe is for many times what we will need now.  The dry dipping ingredients are quite versatile and can be used for the base of a tasty salad dressing by adding vinegar & olive oil, or sprinkling on any number of vegetables or sauces.  I think once you have it, you will find many used for it.  The dough, all by itself, makes a great pizza base and if rolled thinly makes six large pieces.

All my other Carbalose Recipes are listed at the bottom of the 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.

Carbalose Italian Parmesan Garlic Knots
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Knot Ingredients
  1. 1 C Carbalose Flour
  2. 2 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
  9. ½ C +2 T Warm Water
  10. 1 T Yeast
  11. ½ t Sugar
  12. 2 T Olive Oil
  13. 3 Drops Liquid Sucralose
Dry Dipping Ingredients
  1. 1 T Dried Basil
  2. 1 T Garlic Powder
  3. 1 T Dried Thyme
  4. 1 T Dried Oregano
  5. 1 T Dried Rosemary
  6. 1 T Dried Marjoram
  7. 1½ t Black Pepper
  8. 1½ t Salt
  9. ½ t Red Pepper Flakes
Finishing Ingredients
  1. 3 T Olive Oil
  2. ½ T Parmesan Cheese
  3. 1 t Dry Dipping Ingredients
  4. 1 t Garlic Paste***
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 ball, put into a small un-greased container, and cover with film for about 30 minutes.
  10. Divide dough into 8 1½ oz. pieces and make individual balls.
  11. Preheat oven to 400°.
  12. Take each ball and roll into a 6" rope. (See Picture) By the time they are finished (resting) begin again and roll into 9" ropes and tie into knots.
  13. Cover and allow to rise about 20 minutes and pop them into the oven for 20 minutes.
  14. Cool just slightly.
  15. Mix dry 1 t dry dipping ingredients with olive oil cheese, and garlic mixing well.
  16. Toss each warm knot into mixture. I actually used my fingers and did they ever smell good.
  17. 8 Servings
  18. 153 Calories, 6.0g Protein, 12.8g Fat, 8.5g Carbs, 5.0g Fiber, 3.5g Net Carbs
Notes
  1. These go well as a side to many salads.
  2. Sadly, you may have a bit of the olive oil mixture left and if you do my suggestion is to add a little more oil and it on some other vegetable like...broccoli and since I was having pork tenderloin for dinner, I used it to drizzle on that. Waste not-want not.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Vinegar Pie Custard

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Low Carb Vinegar Pie CustardLow Carb Vinegar Pie CustardKeto Vinegar Pie Custard. The first time I heard the term Vinegar Pie I just about choked.  Say what pie?  Well, I decided to try making a keto vinegar pie custard since I don’t eat floured pie crust and would ya believe…it’s delicious, and I mean delicious.  I only made two of them because I was pretty sure I would not like it.  Well, well, well we can all be wrong and…I was.  I did taste it without vanilla and then, since I was testing, I added it at the end.  Wrong, it was much better without it so you won’t see it in the recipe.  If you decide to top it with whipped cream I would suggest leaving out the vanilla.

Apparently there are recipes on the internet for this pie and one story goes, that when you are poor as a church mouse you can make a pie from vinegar and water.  It was also a favorite in boarding houses and we pretty well know that men will eat just about anything.  Of course back then, since most people farmed for a living, they all had butter, sugar & flour. If you had a lemon you could add that and eventually this pie became the forerunner of lemon meringue pie.  Interestingly enough, even without lemon-it tastes quite lemony.  Who’d a thunk it.  Since most people had access to water, vinegar, sugar, butter and flour this pie came out of it and poor or not it is seriously good.  That’s my story & I’m sticking to it.  So I dare you to try this custard and tell me it is not good.  Strange-Yes.  Terrific-Yup.  The best part is that it is nearly zero carb.  The ramekins shown hold ¼ C , same as a traditional round one.

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.

Vinegar Pie Custard
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Ingredients
  1. 4 Egg Yolks
  2. ¼ C Apple Cider Vinegar
  3. 24 Drops Liquid Sucralose (Or 1 Cup Sweetener Of Choice)
  4. 1 C Cold Water
  5. 2 t Knox Gelatin Powder
  6. 4 T Chilled Butter
Instructions
  1. Beat yokes with vinegar & sweetener.
  2. Sprinkle gelatin on water and let sit a minute.
  3. Over high heat boil water & gelatin, immediately add to egg mixture & and allow to cool 3-4 min. Beat in butter 1 T at a time until completely incorporated.
  4. Put into ½ C ramekins and refrigerate for at least 6 hours.
  5. 4 Servings
  6. 163 Calories, 4.3g Protein, 16.0g Fat, 0.6g Carbs, 0.0g Fiber, 0.6g Net Carbs
Notes
  1. Very tasty with a dollop of heavy whipped cream (with no vanilla). If you opt for whipped cream what do you do with you egg whites? Why make some crackers of course.
  2. If you whip the egg whites to top it, then preheat oven to 400° and bake for 8-10 minutes. They will need to be served immediately as meringue begins to "weep" very quickly.
  3. As I said above, it has the taste & tang of lemon and if you didn't tell anyone-they wouldn't know.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Butter Cream Biscuits

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Low Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream Biscuits. I have no idea why I’ve not made these Carbalose Butter Cream Biscuits until now but as they say, better late than never.  They are light as a feather and tender as a baby’s butt.  DO NOT mistake Carbalose Flour with Carbquik.  They are totally different products and  I DO NOT use Carbquik.  The only reason I decided to try them today is that I still have great end-of-season Oregon strawberries but I …gasp…ran out of Crème Fraîche and I wanted something other than plain heavy whipping cream.  Ah yes, how about some Strawberry Shortcake which then became the ultimate goal.  I couldn’t help myself and slathered one with butter and popped it like two pieces of candy. This was such a resounding success I decided to take a few pictures and just make the Post and the biscuits couldn’t be any easier.  Confession:  I have not eaten biscuits for a very long time as I have so many other wonderful low carb recipes to choose from.  If I fixed only 1 recipe per day from this site it would take me nearly two years and there are so many that I like and eat repeatedly it would probably take me more like 3-4 years.  Can you see my dilemma?  And to top it off, it doesn’t take into account the plethora of foods I eat that simply don’t have or need recipes.  So, for those of you who already have Carbalose Flour-these low carb carbalose butter cream biscuits might be for you and if you are so inclined, these are perfect with Eggs & Sausage Gravy.

All my other Carbalose Recipes are listed at the bottom of the 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.

Carbalose Butter Cream Biscuits
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Ingredients
  1. 2 C Carbalose Flour
  2. 8 T Butter (1 Stick)
  3. 1 T Baking Powder
  4. ¼ t Salt
  5. ½ C+1 T Heavy Cream
  6. ½ C+1 T Water+ Any More As Needed
  7. 8 Drops Liquid Sucralose ( Or ⅓ C Equivalent Sweetener)
Instructions
  1. Preheat oven to 400°
  2. In a large bowl add salt & baking powder to flour and mix well.
  3. Cut in butter until about pea size.
  4. Add Sucralose to water & heavy cream and stir.
  5. Mixing with a fork begin adding cream/water to flour about ⅓ at at time until well incorporated. Once mixed, and inside your bowl, begin folding dough over itself (gentle kneading) about 10-15 times. This creates the flakiness that you need for biscuits to rise during baking.
  6. Sprinkle a little bench flour on counter-top and flatten dough to about ½".
  7. Cut as many biscuits as you can, knead dough again and cut more until you get 12 biscuits. I used a 2½" cutter.
  8. Bake 14-16 minutes or until golden brown & delicious.
  9. 12 Servings
  10. 160 Calories, 5.2g Protein, 13.5g Fat, 8.0g Carbs, 4.8g Fiber, 3.2g Net Carbs
Notes
  1. It is my opinion that to open or "split" a biscuit properly it needs to be done gently with a fork as this process will save the biscuit from crumbling.
  2. With nutritional like this you could probably eat two of them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/