Author Archives: Deborah Krueger

Low Carb Shepard’s Pie

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Low Carb Shepards PieLow Carb Shepard’s Pie.  I am of the opinion that a good low carb Shepard’s Pie should be made with lamb and you know the old saying opinions are like…and you fill in the blank.  This dish originated in Ireland-Scotland where there are more sheep than people and I am assuming (actually pretty sure) they made this with lamb.  So, this is my easy rendition.  If you thought from most of my recipes that I do not open cans once in a while then you would be wrong because, on occasion, I do and this is one of those occasions.  This not fancy or pretty but it certainly is tasty and yes, if you want you can sub ground beef for ground lamb but…it will just not be as good.  And no, I didn’t show a baby lamb because they are way too cute to eat but the bruisers in the picture?  I could eat ’em 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.

Shepard's Pie
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Ingredients
  1. 1 Lb Ground Lamb
  2. 1 C Slivered Onions
  3. 1 C Mushrooms
  4. 1 Can Frenched Green Beans (Drained)
  5. 1 Can Diced Tomatoes
  6. 3 C Mashed Cauliflower
  7. 2 C Shredded Cheddar Cheese
  8. Salt
  9. Pepper
Instructions
  1. Heat oven to 325°
  2. Very lightly sprinkle salt & pepper between each additional ingredient.
  3. Cook ground lamb and put in bottom of a deep glass pie dish.
  4. Cook slivered onions until translucent in lamb fat and spread evenly over meat.
  5. Saute mushrooms in remaining fat & sprinkle in dish. You should have plenty of fat because lamb is so fatty. Um Yum.
  6. Add drained green beans and then tomatoes.
  7. Spread mashed cauliflower over the top with an off-set spatula trying not to leave anything uncovered.
  8. Bake until warm-about 20-30 minutes.
  9. Remove from oven and cover with cheese.
  10. Turn up oven to 350° and put pie back in the oven until cheese is either melted (the way I like it) or crispy (the way you might like it). About 10-15 minutes.
  11. 6 Servings
  12. 413 Calories, 24.2g Protein, 29.8g Fat, 11.9g Carbs, 4.3g Fiber, 7.6 Net Carbs
Notes
  1. This will produce a lot of liquid and I think you will find it will be all be soaked up by the cauliflower so that by the end of your meal you will have eaten it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Beef Stroganoff

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Low Carb Beef StroganoffLow Carb Beef StroganoffLow Carb Beef StroganoffLow Carb Beef StroganoffLow Carb Beef StroganoffLow Carb Beef Stroganoff. Beef Stroganoff would normally call for about equal amounts of beef, mushrooms, and onions but since onions are kind of on the high carby side of things, I have increased the mushrooms and decreased the onions and if you are a connoisseur of stroganoff you won’t know the difference.  This is quite good served over Spaetzle as a noodle base if you think you need one and otherwise, low carb beef stroganoff is so good it can very simply be served all by itself with a simple salad.

Any good beef can be used. I used a flatiron steak the first time and the next time with the tail end of a beef tenderloin and have used top sirloin many times over the years.

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.

Beef Stroganoff
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Ingredients
  1. 1 Lb Good Top Sirloin About ½" Thick (Room Temperature)
  2. 1 Lb Sliced Button Mushrooms
  3. 1 Medium Large Dice Onion
  4. 4 T Butter (Divided)
  5. 1 C Sour Cream (Divided)
  6. 2 T Chives (I Use Dried)
  7. Salt & Pepper
Instructions
  1. Slice top sirloin into thin strips. (about ⅛") and sauté in browning 1 T butter. Lightly salt & pepper. Set aside in bowl.
  2. Slice and sauté mushrooms in 2 T browning butter. Lightly salt & pepper. Add to beef.
  3. Sauté onions in 1 T butter. Lightly salt & pepper. Add to beef & mushrooms.
  4. Add slightly warmed ¾ C sour cream & 1 T chives and lightly mix all.
  5. Top with 1 T sour cream & sprinkle with remaining chives.
  6. 4 Servings
  7. 502 Calories, 27.5g Protein, 38.4g Fat, 8.0g Carbs, 2.0g Fiber, 6.0 Net Carbs
Notes
  1. It is much easier to slice meat that is partially frozen and/but to fry it quickly it still needs to be room temperature.
  2. Serve with a salad and dinner done.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Grillades Over Cheesy Cauliflower Grits

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Low Carb Grillades Over Cheesy Cauliflower GritsLow Carb Grillades Over Cheesy Cauliflower Grits. One of the things I do is buy whole beef tenderloins and clean & cut them the way I want to.  This way if I want a Châteaubriand for company I have it.  From the Château out, I cut smaller steaks, and finally from the ends I cut the “tournedoes” which are the smallest filets cut from the tip of the tenderloin and are too small to use as a steak but just because they are small doesn’t mean they aren’t good.  Remember, dynamite comes in small packages.  Actually these small pieces can be used, with the addition of other ingredients, to extend a dish to feed more people than a steak can-as in this  low carb grillades over cheesy cauliflower grits dish.  Other examples might be Beef Stroganoff served over Spaetzle and yet another way is to use the scraps for Steak Tartare or Carpaccio.  Now I know not everyone buys a whole beef tenderloin so although filet mignon is the best meat to use, a good quality top sirloin will also fill the bill.

You may have seen this high carby recipe other places using veal (prohibitively expensive) and with varying cuts of less expensive beef but for me, who wants to go to the trouble of fixing a fancy dinner and bite into a tough gristly piece of meat?

And well, we are not really going to use “grits” but we can get close with Cauliflower Grits and here’s the deal; you can substitute the skillet fried cauliflower for mashed and if you are like me and have not had real grits for a very long time, you will absolutely not notice much difference.

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.

Grillades & Cheesy Cauliflower Grits
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Grillades
  1. 1 Lb Beef Tenderloin Cut Into ⅓” Slices
  2. Salt & Pepper
  3. 2 T Butter
  4. 1 C Slivered Onions
  5. 2 T Butter
  6. ½ C Celery Cut Thinly On The Diagonal
  7. ½ C Roasted Red Peppers
  8. 1 Can Diced Tomatoes
  9. ½ C Water (More As/If Needed)
  10. ¼ C Red Wine
  11. 2 t Crushed Garlic
  12. 2 t Beef Base
  13. ½ t Pepper
  14. ¼ C Green Onion Tops
Cauliflower Grits
  1. 4 C Cauliflower Rice
  2. 3 T Butter
  3. ½ t Dried Thyme
  4. ¼ C Heavy Cream
  5. 4 Oz Grated Cheddar Cheese
Instructions
  1. Lightly salt & pepper grillades.
  2. Heat 2 T butter to brown and sear meat quickly on both sides. Set aside.
  3. Turn down heat, add 2 T Butter and begin sautéing onions and celery. When translucent, add red peppers, diced tomatoes, wine, garlic, beef base, pepper, and water.
  4. Turn heat to simmer and reduce until about half the liquid has evaporated.
  5. In another skillet heat 3 T butter, mix in thyme and spread “rice” into it. Cook until tender and slightly browned-turning as necessary.
  6. Add heavy cream to “grits”.
  7. Plate grits and top with cheese.
  8. Add green onions and then meat back into vegetables and heat.
  9. Spoon meat & veggies over cheesy grits.
  10. 4 Servings
  11. 612 Calories, 39.3g Protein, 43.5g Fat, 15.9g Carbs, 4.0g Fiber, 11.9g Net Carbs
Notes
  1. This dish is just as good using mashed cauliflower with lots of added butter, cream and a little thyme.
  2. I always like my meat rare so the directions are for that. If you like you meat well done then leave the grillades in the juices a bit more and it won’t take long for them to cook through.
  3. This is another dish that need no additional vegetables. I serve it with a simple salad.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Porcini Cream

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Keto Porcini CreamKeto Porcini CreamKeto Porcini Cream. True Story:  Close to 45 years ago I was in a Wild Oats grocery in Boulder, CO and they had a large jar of some ole dried out mushrooms-but they were very expensive.  Being the curious type I opened the jar to smell them.  Ye Gads, I had never smelled anything so heavenly.  I bought a very small container having no idea at the time what to do with them.  Really, all I wanted was to open them periodically just to get another whiff.  Remember, this was way before the internet and though I worked in a restaurant at the time, I was in the front end waiting tables.  I don’t remember when I started using them but when I did it was like…whoa, I wish I had started earlier. Here is a very easy Chicken Cordon Bleu recipe using porcinis with a chicken base and you will see the use of porcini mushrooms throughout this site. So, in IMHO this keto porcini cream may be the best sauce (and maybe second best) that I make.

I use dried porcinis in many dishes, I do make my own dust with them, and you can buy the dust here:  Pistol River Porcini Dust.  Just adding dust to regular sautéed mushrooms is terrific, let alone the myriad other things you can add it to. It is my opinion that the highest and best use for this porcini cream is napping a filet mignon or any other steak.  One of the reasons you see filets wrapped in bacon is to give them flavor and with this cream that is definitely not necessary.  The reason I often prefer powder to dried mushrooms is…and please see: USING SURFACE AREA TO YOUR ADVANTAGE

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.

Porcini Cream
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Ingredients
  1. 2 C Heavy Cream
  2. 2 t Beef Base (Or To Taste)
  3. 1½ Oz Dried Porcini Mushrooms
  4. 2 t Porcini Dust
  5. 3-4 T Hot Water
  6. Cracked Pepper
Instructions
  1. Soak dried mushrooms in hot water about 10-15 minutes. DON'T throw any of the water away.
  2. Simmer all ingredients until slightly thickened and desired consistency is reached. Taste & correct if necessary.
  3. 6 Servings
  4. 274 Calories, 1.6g Protein, 28.8g Fat, 2.2g Carbs, 0.0g Fiber, 2.2 Net Carbs
Notes
  1. From this basic recipe you can add sautéed mushrooms, shallots, or whatever else you might want.
  2. As this is used to nap steaks I believe it will do six servings quite nicely. Pictured is sauce on a lovely rare hanger steak.
  3. Be sure not to let the gravy get too thick because as it cools it gets even thicker but you can always add a tad more water.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Basic Cream Gravy

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Low Carb Basic Cream GravyLow Carb Basic Cream Gravy.  What to say. You can put it on a brick and the brick would taste good.  You can use sausage, mushrooms, cheese and probably a myriad of other flavor changers.  Low carb basic cream gravy is the perfect thing for Chicken Fried Steak, chicken, turkey, and on Carbalose Flour Bread Stuffing or as shown with/on a Giant Baked Meatball.

Allow about ⅓ cup gravy per person per item.  Example:  Mashed Cauliflower=⅓ cup or a hamburger steak=⅓ cup and together would=⅔ cup. This gravy has lots of calories and almost no carbs so if you are eating LCHF this recipe is for you. The recipe uses 2 cups heavy cream to top 6 foods so all you have to do is multiply.  Super simple, simple, simple.  Here is another example:  Eggs & Sausage Gravy for three.  If you want brown gravy all you need do is substitute beef base for chicken base but…then it wouldn’t be a creamed gravy.

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.

Basic Cream Gravy
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Ingredients
  1. 1 C Heavy Cream
  2. 1 C Water
  3. 2 t Chicken Base
  4. 1 t Cracked Pepper
Instructions
  1. Simmer all ingredients until slightly thickened and desired consistency is reached.
  2. 4 Servings
  3. 360 Calories, 0.0g Protein, 24g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. Be sure not to let the gravy get too thick because as it cools it gets even thicker. just like any other gravy. If it gets away from you just add a bit more water.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Tchoupitoulas

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Low Carb Chicken TchoupitoulasLow Carb Chicken Tchoupitoulas

 

 

 

 

Low Carb Chicken Tchoupitoulas. (chop-a-too lus) I don’t think this is a particularly well known recipe but I am pretty sure you will add it to your recipe book repertoire once you have had it. I have to say it is a spectacular presentation and makes a great meal for company. The original recipe calls for brabant potatoes and I have subbed them with caramelized zucchini and as many times as I have served this recipe (with potatoes) I seriously can’t tell the difference.  You will need Sauce Béarnaise to complete the dish and please read how to do the Caramelized Zucchini. For a more authentic looking dish please see Brabant “Potatoes” made with daikon radish.

If you look at the picture of the raw products on my cutting board these are things I do as part of Future Cooking. I have all of them on hand and it is easy to get what I need either from the freezer or the fridge. Future cooking ensures an easy dinner when you want it. Low Carb Chicken Tchoupitoulas is pretty much an all inclusive meal and served with your favorite salad should be plenty enough.

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

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

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

Chicken Tchoupitoulas
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Ingredients
  1. 2 Large Chicken Breasts Butterflied & Cut Completely
  2. 2 T Butter
  3. 4 C Small Diced Zucchini
  4. 2 T Olive Oil +2 T Butter
  5. 1 C Sautéed Mushrooms
  6. 2 T Butter
  7. ½ C Julienned Onions
  8. 1 T Butter
  9. ½ C Roasted Red Peppers
  10. 1 C Green Onion Tops
  11. 8 Oz Good Dry Shaved Ham (Or Tasso If you Have Access)
  12. 1½ C Water
  13. 1½ t Chicken Base
  14. 1½ t Gumbo Filé
  15. ½ t Crushed Garlic
Creole Spices
  1. 3 t Dried Basil
  2. 2 t Paprika
  3. 1½ t Marjoram
  4. 1½ t Thyme
  5. 1 t Poultry Seasoning
  6. 1 t Cayenne Pepper
  7. 1 t Salt
Instructions
  1. Heat olive oil & butter to hot and sauté zucchini until well caramelized. Set aside & keep warm.
  2. Sauté mushrooms. Set aside & keep warm.
  3. Sauté onions & add red peppers to heat. Set aside & keep warm.
  4. Combine Creole spices and sprinkle ½ on chicken.
  5. Heat 2 T butter on medium high and sauté chicken. Set aside.
  6. Quickly sauté ham & put atop chicken.
  7. Add water, chicken base, garlic, and other ½ Creole seasoning to pan & boil.
  8. Take pan off heat, mix in gumbo filé, it should thicken slightly.
  9. Add all vegetables back into pan and warm-do not boil.
  10. Check seasoning.
  11. Plate chicken and spoon veggies over top.
  12. Generously nap with béarnaise.
  13. 4 Servings
  14. 412 Calories, 37.0g Protein, 26.1g Fat 7.0g Carbs, 2.1g Fiber 4.9g Net Carbs
Notes
  1. If you have a favorite Creole spice-use it.
  2. If you have difficulty cutting your chicken breasts I'm sure your butcher would be happy to do it for you.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chicken Cordon Bleu

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Keto Chicken Cordon BleuKeto Chicken Cordon BleuKeto Chicken Cordon Bleu is one of those dishes that many people find intimidating and it does not have to be. This is about as simple a recipe as it gets.  Most people (chefs) make this complicated by stuffing a chicken breast with ham and cheese and toothpicks or worse yet buy those old skunky ones you can buy in the frozen section of the grocery store which I guess you have to make a sauce for anyway, so why not just stack the ingredients?  Well, that’s how I have always made it and to rave reviews.  Keto chicken cordon bleu is absolutely delicious.

This recipe feeds one person (or two if breasts are large and can be sliced in half horizontally) and all you need do is multiply for the number of people you will be serving.  (SEE NOTES)

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.

Easy Chicken Cordon Bleu/Porcini Wine Cream
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Ingredients
  1. One Chicken Breast Room Temperature
  2. 1 Egg
  3. ⅓-½ C. Crushed Pork Rinds
  4. 1 t Dijon Mustard
  5. 2 Oz Good Dry Ham
  6. 1 Oz Grated Or Thinly Sliced Gruyere Cheese
  7. 1 T Butter
  8. ½ t Butter
  9. 1 T Dry White Wine
  10. ¼ C Heavy Cream
  11. ¼ C Water
  12. ¼ t Chicken Base
  13. ¼ t Porcini Dust Or ¼ Oz Crushed Dried Porcini Mushrooms (I Used Dust)
  14. ⅛ t Pepper
Instructions
  1. Pound breast (or thigh) to flatten.
  2. Spread mustard over chicken.
  3. Heat ½ t butter until it begins to brown and quickly saute ham-set aside.
  4. Dip chicken into egg, cover both sides with pork rinds and fry in 1 T hot butter. (I used duck fat).
  5. After turning and cooking a couple of minutes, pile ham on top of chicken, pile on cheese and cover until melted. (Cheese should melt pretty quickly).
  6. Plate chicken, maintaining heat in pan.
  7. Add wine, cream and rest of ingredients.
  8. Reduce to slightly thicken.
  9. Top chicken with sauce.
  10. 1 Serving
  11. 770 Calories, 63.1g Protein, 56.4g Fat 1.5g Carbs, 0.6g Fiber, 0.9g Net Carbs
Notes
  1. If you opt to use dried mushrooms, use as little water as possible to reconstitute them and DO NOT throw the liquor away-just add it to your cream. The flavor is heavenly.
  2. Since chicken breasts tend to have gotten larger and larger one breast will most often feed 2 people. I bought one the other day that weighs in at a whopping 11oz which is clearly far to large for one person unless you are Jack The Giant Killer. My suggestion: Buy one that you can split with someone and double rest of the ingredients.
  3. It is very difficult to flatten this large a breast anyway so very carefully butterfly the breast and then finish the cut.
  4. Nutritional information is based on an approximate 5 oz. chicken breast.
  5. If cooking for more than 2 people per breast then double the rest of the recipe ingredients (except the egg) per person. Sadly most chicken breast are 8-10-11 oz. and will easily feed 2 people. And another great answer is to use one pounded chicken thigh which is what I did. It was 5 oz. exactly.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Spaghetti Squash Pastitsio

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Low Carb Spaghetti Squash PastitsioLow Carb Spaghetti Squash Pastitsio is Greek food at its best. If you have never had Pastitsio (and most people have not) you are in for a real treat and the good news is, if you have never had it made with long tubular ziti (the pasta in the picture) then you have nothing to compare it with. Coupled with a Greek Salad and Creamy Feta Dressing you have a perfectly terrific all inclusive meal.

Obviously not a picture of my recipe. In the beginning of my lowcarb days I used to make this all the time but didn’t have a website so of course I didn’t any take pictures. You are just going to have to trust me on this and it is fantastic.

I have taken the basic recipe from http://www.sheepscreek.com/recipes/pastitsio.html for my own version of low carb spaghetti squash pastitsio and as far as I can tell this is the only authentic recipe on the internet.  I replaced the pasta with spaghetti squash, and tweaked the sauces. Years ago, the first time I made this I followed the exact recipe using whole eggs in the thick sauce. What a disaster and really, I should have known. When you cook whole eggs, duh, they scramble. All was not lost as I just strained the sauce which worked beautifully and now of course I use just the yolks. Here is a little tutorial on Spaghetti Squash 101 just in case and the way it should be cut may just surprise 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.

Spaghetti Squash Pastitsio
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Thin Sauce
  1. 1 Cup Heavy Cream
  2. 1 Egg Yolk
Thick Sauce
  1. 2 Cups Heavy Cream
  2. 4 Egg Yolks
Main Ingredients
  1. 1 Sm Spaghetti Squash (about 2 cups cooked)
  2. ¾ C Diced Onions
  3. ¾ lb Ground Lamb (you may use beef but it is not as good and not authentic)
  4. ½ t Cinnamon (or a little more if you like)
  5. ¼ t Salt
  6. ¼ t Pepper
  7. ¼ t Grated Nutmeg
  8. 1T Garlic Paste
  9. 1 Cn Diced Tomatoes
  10. 3 T Tomato Paste
  11. 1 t Dried Oregano
  12. 1C Bread Crumbs (I make bread crumbs from Carbalose Flour Bread) Totally optional, just traditional
  13. 1C Parmesan Cheese
Thin Sauce
  1. Gradually heat cream. Put egg yolk in small bowl, then briskly stir in ½ cup of heated cream. Keep stirring, add rest of cream and set aside without further heating.
Thick Sauce
  1. Heat cream several minutes but do not boil.
  2. Gradually add cream to beaten yolks (tempering the yolks) and put back on low heat, and using a whip constantly, stir until sauce has thickened. (About 3-4 minutes).
Putting It All Together
  1. Clean and cook spaghetti squash. Remove “spaghetti” and drain any liquids.
  2. Sauté diced onions and lamb. If you opt for ground lamb, do not drain the grease-it tastes great. If you opt for ground beef add 3 T butter. Add tomatoes, tomato sauce, spices and seasonings. Simmer for 30 minutes, or until liquid has been mostly absorbed.
  3. Preheat Oven to 340° F.
  4. If Using, sprinkle bread crumbs into an 8”x8” inch baking pan. Place layer of spaghetti squash in the baking pan; then add half the thin cream sauce. Add meat mixture. Sprinkle with ½ cup grated cheese. Cover with remaining thin cream sauce. Spread thick cream sauce over the top and sprinkle it with remaining ½ cup cheese. Bake for 1 hour, or until golden brown and delicious. Let stand for 20 minutes to “set”, and then cut in portions (Note that you cannot cut the Pastitsio easily unless you let it stand for at least 20 minutes).
  5. Serves 6
  6. Counts include with/without crumbs made from Carbalose. I have included them in the recipe as they are authentic to the dish.
  7. 6 Servings/Bread Crumbs
  8. 757 Calories, 25.0g Protein, 66.7g Fat, 14.2g Carbs, 2.7g Fiber, 11.5 Net Carbs
  9. 6 Servings/Without Bread Crumbs
  10. 719 Calories, 21.0g Protein, 64.7g Fat, 13.2g Carbs, 2.1g Fiber, 11.1g Net Carbs
Notes
  1. Believe it or not this is a keto recipe at 79-81% fat.
  2. Dish can be prepared a day in advance, adding the thick cream sauce just before baking. If you decide to make this a two day affair bring it to room temperature before putting it in the oven.
  3. Leftovers can be portioned and frozen and when thawed it will “weep”. Can’t be helped and will not alter the flavor one bit.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cranberry Cream Cheese Pie

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Keto Cranberry Cream Cheese PieKeto Cranberry Cream Cheese PieKeto Cranberry Cream Cheese Pie is a quick little put together when you have a bit of left-over easy Cranberry Orange Relish. To complete the pie you will also need one small crust recipe from Low Carb Pie Crusts For Most Any Pie Two Sizes which you will also find very easy to make. The beauty of this keto cranberry cream cheese pie, besides its physical beauty, is that it can be made in stages as needed and if you have the space and extra pie dishes you can even freeze the crusts.  I know, I’ve done it multiple times.

As I was making this, I was already thinking of different flavors combinations like an orange strawberry, and maybe an almond raspberry. Those are just off the top of my head and I would bet you can come up with  some of your own concoctions.

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.

Cranberry Orange Cream Cheese Pie
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Ingredients
  1. 1 Small Recipe Pie Crust
  2. 1 C Leftover Orange Cranberry Relish
  3. 6 Oz Cream Cheese
  4. 2 T Butter
  5. 2 t Vanilla
  6. 24 Drops Liquid Splenda*** Or 1 C Sweetener
Instructions
  1. Preheat oven to 350°.
  2. Follow recipe and instructions for pie crust.
  3. Cool the crust completely.
  4. Beat cream cheese, butter, vanilla, and EZ-Sweetz until smooth.
  5. Spread cream cheese mixture into cooled crust.
  6. Spread cranberry relish on top.
  7. Chill.
  8. 10 Servings
  9. 295 Calories, 5.6g Protein, 26.7g Fat, 8.0g Carbs, 3.4g Fiber, 4.6g Net Carbs
Notes
  1. For added crunch you may decorate your pie with a few crushed toasted walnuts crumbs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pie Crust For Most Any Pie

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Low Carb Pie Crust For Most Any PieLow Carb Pie Crust For Most Any PieKeto Pie Crust For Most Any Pie. It’s the crust and nothing but the crust.  These very versatile Low Carb Pie Crusts For Most Any Pie are used in many of the pie recipes on this site and can be used for hot or cold pies. Using Allulose*** will keep them Paleo. Here are several:  Cheesecake Pumpkin Pie, New York Cheesecake, & Cranberry Orange Cream Cheese Pie.  I also use the small one for the Walnut Pecan Tart , Crack Pie, and the larger one for the Pecan Maple Brandy Bars.  Hot or Cold this keto pie crust for most any pie is the absolute best.

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.

Pie Crusts For Most Any Pie/Two Sizes
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Smaller Crust 8”
  1. 1¾ C Almond Flour
  2. ½ C Ground Pecans
  3. ½ C Allulose*** (Paleo) Or 9 Drops Liquid Sucralose***
  4. ½ C Melted Butter
  5. 10 Servings
  6. 214 Calories, 4.8g Protein, 21.0g Fat 5.0g Carbs, 2.7g Fiber, 2.3 Net Carbs
Larger Crust 9”
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ Allulose*** (Paleo) Or 12 Drops Liquid Sucralose
  4. ¾ C Melted Butter
  5. 12 Servings
  6. 222 Calories, 5.0g Protein, 21.7g Fat 5.2g Carbs, 2.7g Fiber, 2.5g Net Carbs
Instructions
  1. Preheat oven to 350°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and Allulose and process until pecans are ground.
  4. Add pecan mixture to almond flour and mix in melted butter.
  5. Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. Put on counter to cool.
  6. Mix all ingredients and press into an 8"x1¼” (Small Crust) or 9"x1½ ” (Large Crust) removable bottom cake pans or corresponding sized spring-form pans.
  7. Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. If it has puffed up again knock it back down. Put on counter to cool for cold pie.
  8. Proceed with your pie.
Notes
  1. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  2. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
  3. If using spring-form pans try to get your crust up the side at least 1" and 1½" if possible.
  4. These crusts can be used for either hot or cold pies.
  5. Absolutely no need to grease pan as crust has so much butter and no sugar in it. The shell will come out slicker than a whistle.
  6. More sweetener may be used without adding any additional nutritional profile but I doubt you will need any more.
  7. If using liquid Sucralose*** add to melted butter before adding to nut flours.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Almond Pumpkin Cake Cream Cheese Icing

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Low Carb Almond Pumpkin Cake-Maple Cream Cheese IcingLow Carb Almond Pumpkin Cake Cream Cheese Icing. Tis the season for all things pumpkin and this almond pumpkin cake is not just for the holidays.  I found this recipe while listening to a podcast between Jimmy Moore and Melissa Joulwan. Original recipe at: http://www.theclothesmakethegirl.com/2011/11/15/paleo-pumpkin-gingerbread-cake-with-maple-vanilla-frosting/  The recipe sounded terrific except for the maple syrup & honey which would have added far too many carbs and for me that is an absolute no-no. Soooo…I did a little finagling and came up with what I think is a pretty good facsimile. It is deliciously rich, freezes perfectly, and you can eat it year round. The whole recipe using no maple sugar and no honey which saves a whopping 50g carbs or 8.3g-5.6g carbs per piece respectively. Alas, the original recipe was Paleo but my version is not. Close-but no cigar.  It is extremely moist, and has “no” almond flour.  The secret is almond butter.  Crushed pecans or walnut could also be a welcome additional topping.

Thank you Melissa, it is the perfect ending to any 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.

Almond Pumpkin Cake-Maple Cream Cheese Frosting
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Cake Ingredients
  1. 1 Can Pumpkin Puree
  2. 1½ C Almond Butter
  3. ¼ C Sugar Free Maple Syrup***
  4. ¼ Allulose***
  5. 8 Drops Liquid Sucralose***
  6. 2 Eggs
  7. 2 t Baking Powder
  8. 1 T Vanilla
  9. 2 t Cinnamon
  10. 2 t Ginger
  11. ½ t Nutmeg
  12. ¼ t Clove
Frosting Ingredients
  1. 8 Oz. Cream Cheese
  2. 8 Oz. Butter
  3. 16 Drops Liquid Sucralose
  4. ¼ C Sugar Free Maple Syrup
  5. 1 t Maple Flavoring
  6. 2 t Vanilla
  7. Toasted Crushed Pecans (Optional As Topping)
Instructions
  1. Preheat oven to 350 degrees.
  2. Very lightly butter bottom of 10”x10” cake pan & then line with parchment.
  3. Mix all cake ingredients and put into pan. One of the great things about baking without sugar is that nothing much sticks.
  4. Bake 30 minutes. You will know when it is done as the top will crack in several places. When it cracks somewhere in the center remove from oven and cool on the counter. Melissa says to cool, cool, cool it and I say cool it and then stick it in the refrigerator. Before refrigeration, loosen the edges and making sure the cake is “free” from the pan, invert it, take off parchment paper, and cover it. If you don’t feel comfortable inverting such a large cake then by all means leave it in the pan and frost only the top. If you opt to just frost the top you will have left-over frosting which you can freeze for later use.
  5. Beat all frosting ingredients, frost the top and sides, add optional pecans and refrigerate again.
  6. Cut into 12 or 16 equal pieces.
  7. 16 Servings 2½”x2½” rectangles
  8. 237 Calories, 5.3g Protein, 20.7g Fat 7.3g Carbs, 3.4g Fiber, 3.9 Net Carbs
  9. 12 Servings 2½”x3” squares
  10. 216 Calories, 7.1g Protein, 15.5g Fat, 9.7g Carbs, 4.6g Fiber, 5.4 Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Brandied Caramel Dip

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Low Carb Brandied Caramel DipLow Carb Brandied Caramel DipLow Carb Brandied Caramel Dip

Low Carb Brandied Caramel Dip. I’ve made a lot of caramel sauce in my time (the high carby kind) and I will say that for a low carb Brandied Caramel Dip this is absolutely terrific. There are just probably a million ways to use this stuff and my favorite is a dip with granny smith or honeycrisp apples which is why I put brandy in it. It may also be drizzled on many cakes & desserts. Think Mocha Zucchini Brownies/Mocha Ganache, Panna Cotta, New York Cheesecake, Gooey Sticky Butter Cake, Carbalose Flour Cinnamon Walnut Rolls or low carb vanilla ice cream.  It is super easy to make in about 7-8 minutes.

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.

Brandied Caramel Dip
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Ingredients
  1. ½ C + 2 T Heavy Cream
  2. 1 T Brandy
  3. 2 T Butter
  4. 2 t Molasses
  5. 10 Drops Liquid Splenda
  6. 1 t Vanilla Extract
  7. ½ C Vanilla Whey Protein Isolate (I use About Time/Stevia)
  8. 2 T Butter
Instructions
  1. Combine first 5 ingredients, heat to simmer for 1-2 minutes.
  2. Remove from heat for 2 minutes and beat in vanilla.
  3. Add whey protein and beat until smooth.
  4. Beat in remaining butter 1 T at a time.
  5. Pour into a 1 cup canning jar.
  6. Refrigerate.
  7. 16 Servings
  8. 74 Calories, 1.6g Protein, 7.3g Fat, .5g Carbs, .0g Fiber, .5g Net Carbs
Notes
  1. To serve, core & quarter two apples (your choice) and cut each quarter into three-four wedges, scoop a bit of caramel with each bite and yes, it’s OK to double dip.
  2. For a plain vanilla caramel sauce simply omit the brandy.
  3. If the dip turns out the least bit grainy it is the whey protein powder and you can not really do anything about it. (At least I can't). It is a little grainy to begin with and you are also cooking it when adding into the heavy cream mixture so, sit back and enjoy the flavors of the apples and brandy. It's divine.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/