Author Archives: Deborah Krueger

Keto Stuffed Chicken Boats

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Keto Stuffed Chicken BoatsKeto Stuffed Chicken BoatsKeto Stuffed Chicken BoatsKeto Stuffed Chicken Boats. I have made and stuffed chicken breasts before but never like this. Usually you have to slice the breast from the side to make a pocket, the tenderloin tends to fall off and…what a mess, but not these pretty puppies. The opening is made in the top hence the name keto stuffed chicken boats cause/and…that’s exactly what they look like. The addition of a few cherry tomatoes are perfect with it as the flavors go so well together and also take the same amount of time to cook.

They are very easy to put together and cook, that foil is what sets and keeps the boats upright and…because of the way they are cooked, they stay exceptionally moist. I first made and tested one but only took a few pics and didn’t measure my ingredients so I had to make it again and awe, had to eat one again too. Chicken breasts as you probably know have become ridiculously large and can top out the scales at 13-14 ounces. If you can get smaller ones then great and good luck so if you end up with larger breasts then they should be cut in half and shared with a hungry buddy.

A little secret here and I’m not kidding. I dropped the already cooked danged thing on the floor but luckily it was still stuffed with the foil still in it and it held together beautifully and yep… I ate it. This keto stuffed chicken boats recipe will serve two people so two breasts will feed four hungry people.

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.

Stuffed Chicken Boats
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Ingredients
  1. 2 Large Chicken Breasts/Tenderloin Attached Room Temperature
  2. 6 Oz Softened Cream Cheese
  3. ¼-⅓ C Squeezed Chopped Spinach
  4. 2 T Lemon Juice (Optional But Delicious)
  5. 3 Oz Shredded Mozzarella Cheese
  6. 3 T Parmesan Cheese + More Later
  7. ¼ t Salt +
  8. ¼ t Pepper +
  9. ¼ t Paprika Or More As Needed
  10. 2 T Butter +
  11. 4 Lemon Wedges As Garnish
Instructions
  1. Preheat oven to 350°.
  2. Mix cream cheese, spinach, ½ Parmesan cheese, ½ mozzarella cheese, lemon juice and S&P making sure it is mixed well.
  3. Melt butter in sauce pan large enough to fit both breasts.
  4. With a sharp knife cut a slit about ½ way down the top center of chicken.
  5. Now with you knife at a 45° angle and starting from the original cut, slice into and down each side making your pocket.
  6. Take two pieces of foil and shape them the size of your opening and stuff it inside and making sure the top is flat to the chicken top.
  7. Turn over to the bottom, sprinkle with salt, pepper & paprika. Turn and repeat on the top.
  8. Melt butter in sauce pan large enough to fit both breasts.
  9. Starting with bottom down, sauté in butter until nicely browned, turn and repeat with top. (About 5-6 minutes per side).
  10. Set on counter, take out foil and stuff.
  11. Smear butter in glass baking dish, placing breasts on top, and bake 16-18 minutes.
  12. If serving small tomatoes put them in your baking dish now.
  13. Remove from oven, sprinkle with last of mozzarella & Parmesan cheese, return to oven for 5-6 minutes or until just beginning to ever so lightly brown.
  14. Split breasts lengthwise to serve two people and plate shown is for two.
  15. 4 Servings
  16. 391 Calories, 31.9g Protein, 27.6g Fat, 3.6g Carbs, 0.9g Fiber, 2.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cabbage Fritters

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Low Carb Cabbage FrittersLow Carb Cabbage FrittersLow Carb Cabbage Fritters. Found this recipe tootling around the internet and it sounded fantastic. There was not much I would need to change except subbing ground pork rinds for flour and They. Are. Incredibly. Delicious. I have included a lovely yogurt dip and I also think either my Asian Dipping Sauce or the Asian Lime Fish Sauce would also be wonderful with these low carb cabbage fritters. The yogurt picture is to show you what I use to make the sauce. Fritters make either a really fabulous appetizer or vegetable.

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.

Cabbage Fritters
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Ingredients
  1. 1½ Lbs or 1 Small Head Cabbage
  2. 1 t Salt
  3. 2 Small Onions (Or 1 Large) Finely Diced
  4. 4-5 T Olive Oil Divided
  5. 1 T Garlic Paste***
  6. 2 Eggs
  7. 1 t Dried Thyme
  8. 1 t Red Pepper Flakes
  9. ½ t Salt
  10. ¼ t Pepper
  11. ½ C Ground Pork Rinds***
Sauce
  1. ¾ C Yogurt
  2. 2 t Lemon Juice
  3. ¾ t Garlic Paste
  4. ¾ t Dried Parsley
  5. ¼ t Salt
Instructions
  1. Core and cut cabbage into ⅛” long strips, turn, then into thirds or fourths. Pieces should be about ⅛” x 1½”.
  2. Put cut cabbage & 1 t salt into large pot of water and boil for 10-15 minutes or until falling apart tender.
  3. Strain, drain, cool, and squeeze as much water as is possible out of it.
  4. Now squeeze cabbage one more time for good measure.
  5. Dice onions, add to 1 T olive oil and sauté about 5-6 minutes.
  6. Add garlic and cook until golden brown being careful not to burn the garlic.
  7. Add salt, pepper, thyme, & red pepper flakes and cook another 1-2 minutes. Add to cabbage.
  8. Beat 2 eggs, add pork rinds, mixing well and add to cabbage mixture.
  9. Using a medium scoop, (I used a size #24) or about 2½ T form into balls and barely push to make a fat disc.
  10. Put 2 T olive oil into large skillet and fry cabbage discs 5-6 at a time until dark brown on both sides.
  11. Repeat until finished.
Sauce
  1. Mix all sauce ingredients.
  2. Arrange nicely with sauce in the center.
  3. 8 Servings 2/Person
Notes
  1. If you don’t cook the fritters long enough they will not set well enough to flip. Just try not to make them too big. After refrigeration they hold up super well as I can attest. Like an animal, later after dinner, I stood in the kitchen and ate a couple more of them cold over the sink soooo...they would be perfect for a child's snack.
  2. I have included a picture of the yogurt I have used forever, to at least introduce you to it. It will be the best yogurt you have ever eaten and it is thick as mud.
  3. The sauce, if you even have any left over, can be used in a myriad of ways so don't worry, you're probably going to make it again for other stuff anyway. It's good with cucumbers and very good with pork rinds.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mexican Chicken Queso Soup

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Keto Mexican Chicken Queso SoupKeto Mexican Chicken Queso SoupKeto Mexican Chicken Queso Soup. A couple of weeks ago I bought a 16 oz. jar of a fabulous Queso to fix myself some nachos using Pork Skins instead of some other high carb chip and since I live alone, I had tons (of Queso) left over. What you see in that bowl of creamy goodness is just stuff I either had on the counter, in the fridge, or in the freezer freezer. (The chicken). Knowing I now had way too much chicken I saved the rest and made chicken salad for following day. It’s a never ending cycle of too much of one thing to incorporate into another meal and those 2 chicken hindquarters will turn into 3 meals. Keto Mexican chicken queso soup could not be easier as the actual soup part only has five ingredients and that includes (poaching) water but all the goodness of this soup comes from the wonderful lowcarb accoutrements. I am here to tell you there is a lot of flavor in that bowl.

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.

Mexican Chicken Queso Soup
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Ingredients
  1. Jar 16 Oz Queso (Whatever Your Favorite Is)
  2. 1 Jar Rotel Tomatoes & Diced Green Chilies
  3. 1½ C 40% Heavy Cream
  4. 1½ C Water
  5. 2 T Butter
  6. 1 Small Onion Finely Diced
  7. Salt to Taste (If Even Necessary)
  8. 2 C Pulled Rotisserie Chicken (About ½ Chicken)
Instructions
  1. Put butter into a medium saucepan with onions and sweat until tender.
  2. Dump rest of ingredients, minus chicken, bring to simmer and allow to thicken just a bit.
  3. Place warmed chicken in center of bowl.
  4. Ladle soup around chicken.
  5. Garnish with anything you like and as you can see from my bowl I used all low carb items that most people consider pretty Mexicanish. Is that even a word?
  6. In the notes is a list of the good stuff you can put with this soup and yes, the chicken can be subbed with other meats too.
  7. 4 Servings
Notes
  1. Tomato, Jalapenos, Cilantro, Guacamole, Sour Cream & Green Onions, Pork Rinds, Nduja, Chorizo, & Ground Pork.
  2. May add any other Mexican herbs & spices at your pleasure.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Shrimp & Sausage Jambalaya

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Low Carb Shrimp & Sausage JambalayaLow Carb Shrimp & Sausage Jambalaya.

Goodbye, Joe, me gotta go, me oh my oh.

Me gotta go, pole the pirogue down the bayou.

Jambalaya and a crawfish pie and filé gumbo,

Son of a gun, we’ll have big fun on the bayou.

A few of the words from the famous song and this is my rendition of a really good low carb Shrimp & Smoked Sausage Jambalaya.  You will absolutely need a recipe of Cauliflower Grits as it is part of the recipe that makes this low carb shrimp & smoked sausage jambalaya.  To tell you the truth, I no longer mash cauliflower.  I much prefer the grits as they do not “weep” after freezing and have nearly zero liquid in them.  They truly are the consistency of grits and I am hoping after you make them you will agree and you will see lots of associated recipes listed there.

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.

Shrimp & Sausage Jambalaya
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Ingredients
  1. 12-16 Oz Smoked Sausage (Andouille Is Best)
  2. 12-16 Shrimp Or About ½ Lb (More Is Always Better)
  3. ¼ C Olive Oil (I Use Lard)
  4. 1 Medium Onion Diced Small
  5. 1 C Chopped Green Peppers Diced Small (I Used Red)
  6. 2 Stalks Celery Diced Small
  7. 2 t Crushed Garlic
  8. 1½ Cans Diced Tomatoes
  9. 1 C Water + More If Needed
  10. 1 T Creole Seasoning (Your Favorite)
  11. 2 T Chicken Base
  12. 1-2 t Filé Gumbo (Not Necessary But Has A Subtle Sassafras Flavor & Helps Thicken)
  13. ¼ C Finely Sliced Green Onions
  14. 2 C Cauliflower Grits
  15. Salt & Pepper As Needed But Taste First
Instructions
  1. Cut shrimp into 3-4 equal segments and slice or chunk sausage.
  2. Sauté sausage in dry pan until browned and set aside.
  3. Add oil to medium low pan then add onion, peppers, celery, and cook until veggies are softened.
  4. Add garlic & Creole seasoning and cook additional minute.
  5. Add diced tomatoes, water, & chicken base and simmer about ten minutes.
  6. Add back sausage and shrimp and cook until shrimp is finished or about 5-6 minutes.
  7. Taste and correct any seasonings.
  8. Take off heat, stir in filé gumbo, and let rest a minute or two.
  9. In large bowl place warmed grits in center and ladle jambalaya around them drizzling a bit of sauce on them.
  10. Sprinkle green onions on.
  11. 4 Servings
  12. 466 Calories, 29.5g Protein, 29.2g Fat, 15.4g Carbs, 5.8g Fiber, 9.6g Net Carbs
Notes
  1. Cauliflower Grits are included in the nutritionals.
  2. Good luck finding a sugar free sausage. Even the Andoille I use and get from Louisiana has 2g carb per 4 oz. but it’s way better than most. Be careful as a lot of smoked sausages even have corn syrup in them.
  3. If you want your Jambalaya a bit spicier add ½ t cayenne or hot sauce of choice and I like chipotle powder.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Vegetable Dip

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Keto Vegetable DipKeto Vegetable DipKeto Vegetable Dip. It’s been a wild ride getting this into a recipe and here’s the story. I first made it just messing around in the kitchen but I liked it so much I made it again and knew it was a winner. Soooo first, as I made it several times I ran out of my frozen 3.5% Darigold Bulgarian Buttermilk cubes and needed to buy more. The grocery store where I had always gotten it was no longer carrying it. Ugh. OK and then, my computer had a rather large problem which took me about 3 weeks to finally get fixed. Lucky for me I have a dear friend who also happened to work for NASA as yes, a NASA scientist who fixed it quite handily. He works on the cheap for…guess what…FOOD. Meanwhile, I can’t find my old buttermilk anywhere. What to do? I PUNTED. I bought some dried buttermilk powder as seen in the picture above and began using that. Good grief, if you don’t have this stuff you should. At least for me it is kind of a miracle product and now I will use it for lots of stuff. My opinion: this keto vegetable dip will be the best thing you have tasted with…vegetables.

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.

Vegetable Dip
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Ingredients
  1. 2 T 40% Heavy Cream
  2. 1 T Powdered Buttermilk
  3. 1 T Water
  4. ¼ C Sour Cream (I Use Labne-Tastes Better And It’s Thicker)
  5. 2 T Mayonnaise
  6. 1 t Lemon Juice
  7. 1 t Distilled White Vinegar
  8. 2 T Fresh Chives (Or 1 T Dried)
  9. 1 t Nutritional Yeast (Torula) (This Is The Secret Ingredient)
  10. ½ t Oregano
  11. ½ t Dried Basil
  12. ¼ t Dried Dill
  13. ¼ t Garlic Powder
  14. ¼ t Onion Powder
  15. ¼ t Salt
  16. ¼ t Pepper
  17. ¼ t Maggi Seasoning (Optional But Terrific)
Instructions
  1. Mix water, heavy cream, and powdered buttermilk well and set aside for 5-10 minutes.
  2. Add rest of liquid ingredients and mix well.
  3. Add herbs & spices and mix well again.
  4. Refrigerate at least 4 hours.
  5. 8 Servings
  6. 60 Calories, 0.6g Protein, 6.1g Fat, 1.0g Carbs, 0.2g Fiber, 0.8g Net Carbs
  7. 6 Servings
  8. 79 Calories, 0.6g Protein, 8.1g Fat, 1.4g Carbs, 0.2g Fiber, 1.2g Net Carbs
  9. 4 Servings
  10. 120 Calories, 1.2g Protein, 12.2g Fat, 2.0g Carbs, 0.4g Fiber, 1.6g Net Carbs
Notes
  1. You may adjust any or all the of herbs to your own liking but before you change anything let it chill first.
  2. The dressing makes a fabulous dip for veggies and yes, I even dip bacon into it.
  3. I haven't made it but I think a spinach, bacon, & mushroom salad would be terrific. I mean wait until you try this dip, it will literally blow you away.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Sweet Lime Shrimp

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Keto Sweet Lime ShrimpKeto Sweet Lime Shrimp. Do you like easy? Do you like shrimp? Do you like butter? Do you like lime? If you answered yes to these questions this recipe may be for you. I have garnished mine the way I like it and you will do the same. Served it over Cauliflower Grits and again you will do it as you wish. I use a LOT of cauliflower grits and rest assured they are not just plain old riced cauliflower. One good sized head should give you about 6-½ C servings which freeze well for later use. I make 2 heads at a time to freeze.

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 Lime Shrimp
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Ingredients
  1. 1¼-1½ Lbs Peeled Shrimp (Room Temperature)
  2. 8 T Butter (Divided)
  3. 1 Medium Shallot Sliced Very Thinly
  4. 1 T Garlic Paste***
  5. 1½ t Chili Powder
  6. ½ t Paprika
  7. ⅓ C Water
  8. 1 t Chicken Paste***
  9. ¼ t Salt
  10. ¼ T Freshly Ground Pepper
  11. 3 T Allulose
  12. 3 T Chopped Cilantro (Divided)
  13. 1 T Lime Juice
  14. 2 t Lime Zest
Instructions
  1. Add 5 T butter to large sauté pan set to medium high.
  2. Add shrimp, sauté for 1-2 minutes, turn and sauté for another minute or so. Remove from pan and set aside.
  3. Reduce heat to medium, add shallots, cook until translucent, add garlic paste & sauté for about one minute.
  4. Add chili powder & paprika, sauté for another minute.
  5. Add water, (or chicken stock), allulose lime juice & zest, salt & pepper.
  6. Add back shrimp to heat.
  7. Add 2 T cilantro, stir and remove from heat.
  8. Swirl in last 3 T butter 1 T at a time.
  9. Sprinkle with last 1 T cilantro.
  10. 4 Servings
  11. 388 Calories, 29.5g Protein, 27.5g Fat, 5.1g Carbs, 0.3g Fiber, 4.8g Net Carbs
Notes
  1. Best to have all ingredients cut & chopped as this dish is very quickly made.
  2. If more sweetness is desired add 1 T additional allulose.
  3. Really like lime? Add more to taste.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Mini Rolls

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Low Carb Mini RollsLow Carb Mini RollsLow Carb Mini RollsLow Carb Mini Rolls. Seems kinda silly to do a recipe for these because I already have Keto Italian Bubble Bread but these are a bit different and oh so useful. There are still 32 lowcarb mini rolls but the taste is very different because of the lack of any spices or cheese in them. I have switched out olive oil for butter and added an egg. Believe it or not, every once in a while in the evening I nosh on these with butter and ham like a tiny 2-3 bite sandwich and they would be perfect for canapés or an Appetizer https://diabeticchefsrecipes.com/low-carb-appetizers/ and to serve as finger food at a party. Since I am by myself now I package 3-4 low carb mini rolls together, freeze them and use as needed/wanted. I have shown a picture of a full serving with Puttanesca Sauce served over Spaghetti Squash. Trust me these go well dipped into Spaghetti Sauce of any kind. Please, if you have never made rolls by hand do not try to compare your low carb mini rolls to mine. I have rolled thousands of them (larger of course) by hand and yours will be just as tasty even if they are not perfect. Just make sure to get the seams on the bottom and don’t be too concerned about the spacing because as you can see in the 2nd & 3rd picture they will fill the pan after rising.

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.

Mini Rolls
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Ingredients
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ¼ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 2 T Melted Butter
  10. ½ C Warm Water + More As/If Needed 1 T At A Time
  11. 1½ T Yeast
  12. ½ t Sugar
  13. 1 Egg
  14. 1 T Melted Butter Before Rising
  15. 1 T Melted Butter (For Finished Brushing)
  16. 1 t Butter (For Greasing Pan)
Instructions
  1. Bloom yeast & sugar in ½ C warm water for 10 minutes or until foamy.
  2. Add flaxseed to 2 T warm water for 10 minutes. (It will become quite gelatinous)
  3. Put first 6 ingredients in processor and pulse to blend.
  4. Add flaxseed mixture to dry ingredients and pulse to blend.
  5. Add butter and egg to bloomed yeast, and with processor on, slowly add to dry ingredients and run for 1-2 minutes. If needed, add more water 1 T at a time.
  6. 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 dough.
  7. Form into a ball and put into un-greased bowl and cover with film for about 15-20 minutes or until less than doubled. If over-proofed, rolls will not rise well the second time.
  8. Preheat oven to 350°-360°.
  9. Using either a 9” glass pie dish (easiest) or a 9” removable bottom cake pan (what I used) grease bottom and sides with 1 t butter.
  10. Dump dough onto counter and gently knead to get rid of air bubbles.
  11. Divide dough into 4 quarters. Divide each quarter into 4 pieces and then the 16 pieces in half again for a total of 32 pieces.
  12. Quickly roll into small balls, place evenly in pan, brush with melted butter, cover, and allow to rise about 15-20 minutes. I did 16 around the exterior, then working in 10, then 5 and 1 in the center.
  13. Bake 20-25 minutes and slide onto serving platter.
  14. Servings 1 Each
  15. 28 Calories, 2.0g Protein, 1.6g Fat, 2.8g Carbs, 1.7g Fiber, 1.1g Net Carbs
  16. 8 Servings 4 Each
  17. 111 Calories, 8.2g Protein, 6.3g Fat, 11.2g Carbs, 6.7g Fiber, 4.5g Net Carbs
Notes
  1. If serving the whole pan of rolls immediately, brush with additional 1 T melted butter.
  2. I have given you 2 sets of nutritionals.
  3. 3-4 Rolls or 1 Roll Each to be determined by how many you eat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pork Rind Wraps

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Keto Pork Rind WrapsKeto Pork Rind WrapsKeto Pork Rind WrapsKeto Pork Rind WrapsKeto Pork Rind WrapsKeto Pork Rind WrapsKeto Pork Rind Wraps. There may be lots of recipes for keto wraps and this is just my simple version. I did not put any flavoring (except salt) into them as you can flavor them any way you wish and that might certainly include sweetened. I made mine in a small sauté pan to control even sizing but they could just as easily be done on a countertop griddle. To keep it simple and because I already had everything I needed, I did pulled pork burritos and you can experiment any way you wish. Of course I didn’t use all eight of the wraps and since I only used two, I put them two each encased in film and froze the rest of them for later use. The first next thing I am going to do with them is tear them into pieces to use as scoops in one of my dips which might include…I just made some Smoky Eggplant Dip, tore two wraps into what I call rags, and they were perfect. I didn’t do it but it would be nice to display 6 folded wraps on a plate and let people communally tear their own pieces.

The last picture are three small wraps filled with almond whipped cream & raspberries and topped with same and pictured is the new 5” pan I bought especially to make the smallest 4½” wraps. The recipe is only for the keto pork rind wraps and nothing else. They have next to zero carbs and you will have to decide what other low carb foods you want to stuff or eat them with and I have since eaten them as a fabulous BLT wraps.

In my first foray using them for a dinner I used pulled pork sprinkled with cumin inside & out, cheddar cheese, guacamole, sour cream, jalapeno peppers and cilantro but the sky’s the limit on what you can do with keto pork rind wraps. Next time I get a duck I am going to use them as Chinese pancake to make Peking Duck.

I use Plain Pork King Good rinds and they can be purchased any number of places-I buy mine from Netrition. Once you have these you should find all kinds of way to use them. Maybe…Chicken or Cheese Enchiladas? Or maybe just plain pancakes with butter and sugar-free syrup.

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 Rind Wraps
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Ingredients
  1. 4 Eggs
  2. ½ C Plain Pork Rind Crumbs
  3. 4 Oz. Softened Cream Cheese
  4. ⅓ C Water
  5. ¼ t Salt
Instructions
  1. Beat all ingredients until well mixed.
  2. Let rest 10-15 minutes.
  3. 2 T to one 4½" wrap.
  4. Scant ¼ C to one 5" wrap.
  5. Scant ⅓ C to one 6" wrap.
  6. Scant ½ C to one 8 " wrap.
  7. Heat a non-stick sauté pan to medium low, put mixture into center of pan and swirl it like you would a crepe.
  8. When the top is dry and edges begin to curl and turn a golden brown, flip like a pancake and cook about another minute or two.
  9. Don't try to hurry the process as you will end up with a few messy ones if you do.
  10. Yield 18-4½” wraps for the smallest jobs. (For me? I'm thinking Peking Duck)
  11. Yield 12-5" for smaller wraps and desserts.
  12. Yield 8-6” wraps/soft tortillas/taco shells. Use as crepes either sweet or savory, tear in rags to use as scoops for dips…
  13. Yield 5-8” wraps to get the big jobs.
  14. 18 Servings
  15. 45 Calories, 3.6g Protein, 3.2g Fat, 0.1g Carbs, 0.0g Fiber, 0.1 Net Carbs
  16. 12 Servings
  17. 67 Calories, 5.5g Protein, 4.9g Fat, 0.3g Carbs, 0.0g Fiber, 0.3 Net Carbs
  18. 8 Servings
  19. 101 Calories, 8.2g Protein, 7.4g Fat, 0.5g Carbs, 0.0g Fiber, 0.5 Net Carbs
  20. 5 Servings
  21. 162 Calories, 13.1g Protein, 11.5g Fat, 0.8g Carbs, 0.0g Fiber, 0.8 Net Carbs
Notes
  1. Wraps are delicate while warm then extremely pliable and will not break or crack after cooling.
  2. 1-2 days in the fridge, long time in freezer.
  3. Oh, the possibilities.
  4. You may start seeing things in the designs that come out in the cooking. (I'm just sayin)
  5. Now go wrap to your heart's content.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Caprese Salad

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Caprese SaladCaprese SaladCaprese Salad. You know, I have zero idea why I have never posted a recipe for Caprese Salad before. Maybe because it is so simple and I assume people just know about it. It can literally be thrown together and on the table in a couple of minutes. I originally bought the ingredients because I was going to make myself a personal size lowcarb Cheese Pizza and then I was going to make heaping plate full of Chicken Parmesan over Sprouts and you know how it goes, life changes on a dime and many times so do my food plans. I did add a small chunked up avocado because all the flavors go so well together so…add some or not, your choice. I never did make that pizza but I did end up having Caprese Salad a couple times more. Oh Well.

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

Caprese Salad
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Ingredients
  1. 1 Lb Any Color Small Tomatoes Halved (About 2 Cups)
  2. 8 Oz. Small Mozzarella Balls Halved (If You End Up With Pearls Leave Whole)
  3. ¼ C Fresh Slivered Basil
  4. 2 T Olive Oil
  5. Salt
  6. Freshly Ground Pepper
Instructions
  1. Arrange tomatoes and Mozzarella balls evenly.
  2. Sprinkle generously with salt & pepper, drizzle with olive oil and scatter basil over all.
  3. 4 Servings
  4. 144 Calories, 5.6g Protein, 12.2g Fat, 3.1g Carbs, 1.1g Fiber, 2.0g Net Carbs
Notes
  1. If you can't put 6 ingredients together, (including salt & pepper) in less than five minutes you are in serious trouble.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Italian Creamed Shrimp

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Italian Creamed ShrimpItalian Creamed Shrimp. I served mine on Spaghetti Squash but it would be great on boiled sprouts or any number of other lowcarb noodles. Easy quick recipe when you don’t have lots of time which seems to be in short supply these days. I do make and freeze spaghetti squash to have on hand when I want it and the same with Cauliflower Grits but what you serve with your Italian Creamed Shrimp will be up to you.

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.

Italian Creamed Shrimp
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Ingredients
  1. 1 Lb Shrimp (I Used Smallish Uncooked 51-60 Ct But Any Size Will Work)
  2. 2 Oz Good Quality Shaved & Chopped Ham
  3. 1-2 T Butter (If Using Small (Not Bay) Shrimp You Can Cook Shrimp In Sauce)
  4. 1 C 40% Heavy Cream
  5. 2-3 T Lemon Juice
  6. 1 t Garlic Paste***
  7. 1½ t Chicken Paste*** (This Is Your Salt)
  8. ¼ t Italian Herbs
  9. ½ C Parmesan Cheese
  10. Freshly Ground Pepper
Instructions
  1. If shrimp have their shells you’ll need to shell them and sauté briefly in browned butter until done. Set aside.
  2. Chop shaved ham.
  3. Add heavy cream, lemon juice, garlic paste, chicken base, and herbs to large sauce pan and reduce just slightly. Add ham and if using small shrimp add now to cook and remembering that cooking small shrimp takes nearly no time.
  4. Add Parmesan cheese and briefly heat.
  5. Add cooked shrimp if using larger size only to heat.
  6. Plate.
  7. 4 Servings
  8. 504 Calories, 30.1g Protein, 38.2g Fat, 2.7g Carbs, 0.0g Fiber, 2.7g Net Carbs
Notes
  1. Over cooking shrimp is not cool. Heat and shrimp do not go well together and will only turn them into little rubber balls.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Asian Beef & Cabbage

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Low Carb Asian Beef & CabbageLow Carb Asian Beef & CabbageLow Carb Asian Beef & CabbageLow Carb Asian Beef & Cabbage. There are probably a thousand ways to fix a low carb Asian beef & cabbage and this is the way I do mine. It’s filling, satisfying and quite piquant.

Don’t have any stories to tell or tips for you here, it’s just an easy, quick dinner for four people when you don’t have the time or inclination to do much cooking but you still want to fix something really tasty for dinner. I added a hard boiled egg and a few tomato slices because I do only eat once a day but honestly you don’t necessarily need anything else. If you are so inclined, this is the recipe for my Hoisin Sauce.

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 Beef & Cabbage
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Sauce
  1. ¼ C Tamari
  2. 2 T Water
  3. 1 T Fish Sauce
  4. 1 T LowCarb Hoisin Sauce (Optional And I Make My Own)
  5. 2 t Allulose
  6. 1 t White Vinegar
  7. 1 t Sherry Cooking Wine
Stir Fry
  1. 1 Lb Ground Beef
  2. 1 Head Cabbage Shredded (10-12 Cups)
  3. 1 Small Onion Thinly Sliced
  4. ½ C Mixed Red, Orange, or Yellow Pepper Sliced Thinly.
  5. 1 T Olive Oil
  6. 1 t Sesame Oil (Optional But Good)
  7. 4 Cloves Garlic Paste
  8. 2 t Ginger Paste
  9. ¼ C Cilantro Chopped (For Garnish)
  10. 2 T Green Onions For (Garnish)
Instructions
  1. Mix all sauce ingredients in a small bowl.
  2. Heat oil in large pot and sauté onions until just barely beginning to get limp.
  3. Add sliced peppers.
  4. Add garlic and ginger & cook 30-45 seconds.
  5. Add beef and cook until browned.
  6. Add cabbage and about ½ the sauce, mix well, cover and cook until cabbage is cooked and wilted.
  7. Uncover, add rest of sauce and cook until sauce is reduced a bit.
  8. Garnished with cilantro.
  9. 4 Servings
  10. 452 Calories, 35.7g Protein, 27.4g Fat, 16.6g Carbs, 4.7g Fiber, 11.9g Net Carbs
Notes
  1. This may seem a bit high carby to some but remember, it is probably all you will eat besides maybe a small salad.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Asian Butter Mushrooms

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Keto Asian Buttery MushroomsKeto Asian Buttery MushroomsKeto Asian Buttery MushroomsKeto Asian Butter Mushrooms. What a packed wallop of flavor and I’d call them umami on steroids. Surprisingly easy to fix and should be on your table in about 20 minutes. You can use just about any mushroom you want except maybe enoki mushrooms. Yes, they have a fabulous delicate flavor but they are fragile and do not hold up to cooking all that well. I have a picture with these wonderful keto Asian butter mushrooms served with a steak and also, I had a bit of leftover sauce so I used it to dress some mung bean sprouts. Now, if you don’t like butter do not make these because they have more butter than just about anything else I know of.

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 Butter Mushrooms
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Ingredients
  1. 1-1¼ Lb. Mixed Mushrooms Room Temperature
  2. 4 T Butter
  3. 2 T Tamari
  4. 1 T Water
  5. 2 t Allulose
  6. 1 t Fish Sauce
  7. 3 T Butter For Finishing (Yes More)
  8. 3 T Finely Cut Green Onion Tops
  9. 1 T Chopped Cilantro
Instructions
  1. On medium high, bring 4 T butter to browning in a hot pan.
  2. Roughly Slice or chop mushrooms, add to pan and do not stir for 3-4 minutes.
  3. In small dish mix tamari, water, Allulose, and fish sauce.
  4. Cut green onions and cilantro.
  5. Now stir mushrooms, assuming they have begun to brown.
  6. If you have larger chunks of mushrooms start them first, then add smaller mushrooms as they will take less time to cook.
  7. Add 2 T green onions and sauce mixing well, reducing liquid and remove from heat.
  8. Add finishing butter 1 T at a time.
  9. Plate and sprinkle with remaining green onions and cilantro.
  10. 6 Servings
  11. 134 Calories, 2.3g Protein, 13.6g Fat, 1.9g Carbs, 0.6g Fiber, 1.3g Net Carbs
Notes
  1. As you can see I used 5 different mushrooms but use any single mushroom or mix as wished.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/