Author Archives: Deborah Krueger

Keto Bourguignon Mushrooms

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Keto Bourguignon MushroomsKeto Bourguignon MushroomsKeto Bourguignon MushroomsKeto Bourguignon Mushrooms. Not much trouble and so worth all the fabulous flavor for a keto side dish that will go with many meats. Keto bourguignon mushrooms are of course fabulous with steak, so much more, and terrific for any dinner party. Dinner plate was a sweet little 5 oz. hanger steak.

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

Bourguignon Button Mushrooms
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Ingredients
  1. 1 C Onion Diced to ½” Squares
  2. 2 Oz Salt Pork Cut Into ½” Cubes (You Will Probably Use Bacon)
  3. 1½ C Beef Broth Or Stock (Or Water & Beef Base)
  4. 1 Lb Quartered Button Mushrooms Room Temperature
  5. ½ C Red Wine – You Can Increase This A Little If You Want A Stronger Wine Flavor
  6. 1 t Porcini Dust (If You Have It And Not Necessary)
  7. 2 T Tomato Paste
  8. 2 t Garlic Paste***
  9. 1 t Dried Thyme
  10. 2 T Butter
  11. ¼ t Pepper
  12. Salt Only If Necessary
  13. Fresh Thyme Leaves Or Chives To Garnish (Optional)
Directions
  1. Cut rind off salt pork and cube.
  2. In a sauté pan slowly fry cubes (or bacon pieces) until crispy, and remove to drain.
  3. Sauté quartered mushrooms in leftover pork (bacon) fat on medium high to high heat. The idea is not to let the mushrooms “stew” in their own juices but to brown them quickly. Preheat pan and when you begin to sauté them do not stir or move them for a couple of minutes, then stir and brown. Remove mushrooms, reduce heat and add tomato paste for a minute or so.
  4. Add diced onions and beef broth to pan and bring to a very gentle simmer for 15-20 minutes. This reduces liquid and intensifies flavors.
  5. If you have porcini dust, sprinkle it over mushrooms, add back to stock & onions, and add wine, garlic & pepper. You may need to increase the heat just a bit to bring it to a simmer, but DO NOT boil. Simmer all for additional 15-18 minutes. Mushrooms will soak in flavors.
  6. Add any more water as/if needed.
  7. With pan off heat, swirl 1 T butter into mixture and before it has melted swirl in second T butter. This will thicken your sauce.
  8. Plate and sprinkle with salt pork lardoons (or bacon bits).
  9. Serves 6
  10. 135 Calories, 3.1g Protein, 9.9g Fat, 4.7 Carbs, 1.2g Fiber, 3.5g Net Carbs
Notes
  1. Thinly sliced and chopped pancetta will work in place of salt pork or bacon.
  2. I personally like salt pork or pancetta because otherwise your mushrooms may taste too bacony. Is that a word?
  3. Another thing you can do is drain and use your bacon fat for something else and just use lard, chicken fat, or yes, duck fat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Potica

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Keto PoticaKeto PoticaKeto PoticaKeto Potica. Many years ago while living in the mountains of Colorado I used to cater lots of weddings. For whatever reason there was a small enclave of Slovenians and one of the things that was served in abundance was a pastry called potica (poh-teet sah). My recollection is that it was served in honor of the bride for health, wealth, and prosperity and always served around the holidays of Easter and Christmas. I got to eat this a lot and interestingly every woman made it differently. Ruth made by far the best potica and I finally figured out why. She used to keep hers wrapped in foil which kept it ever so moist and chewy. I tried making it but seriously, was never as successful as she was. Being a hillbilly from KY was just not going to cut it like an old world master. Well, many years later I have finally figured out how to get my keto potica (almost) as good as Ruth’s and I will say it’s pretty danged good. This freezes perfectly and it’s a good thing because I wouldn’t eat this whole loaf in a month of Sundays but um…I do have grateful neighbors and friends. Recently my neighbor Nicole gave me candles during a power outage and I will for sure be giving some to her. If you are interested in testing your baking skills just a bit, you may want to try the Low Carb Babka too.

I have almost zero recollection where I got that fabulous pan but I’m glad I did. I vaguely recall I was going to make small loaves of bread to use for canapés. So this is (maybe?) its debut. If you don’t have the same pan just lay your keto potica loaf on a parchment or foil lined sheet pan to bake it. Opting for foil gives you a ready-made covering.

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.

Potica
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The Nut Filling
  1. ½ C Walnuts
  2. ¼ C Allulose***
  3. 1½ t Cinnamon
  4. 4 T Softened Butter (To Be Used Later)
Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ½ 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 Soft Butter
  10. 12 Drops Liquid Sucralose***
  11. ½ C Warm Water + More As/If Needed 1 T At A Time
  12. 1½ t Yeast
  13. ½ t Sugar
The Dough
  1. Put first 6 ingredients in processor.
  2. Add 2 T warm water to flaxseed meal for 10 minutes, add to dry ingredients, and pulse to mix.
  3. Bloom yeast with sugar in warm water for 10 minutes.
  4. Add Sucralose to top of bloomed yeast.
  5. Start processor, add liquids, and process for 1-2 minutes or so.
  6. If needed, add more water 1-2 T at a time.
  7. Place dough in a small square or rectangular pan, cover with film and let rise about 30 minutes.
The Nut Filling
  1. Place walnuts, cinnamon, and Allulose in a small processor and process until nut are finely ground.
The Fun Part
  1. I hope you have a small offset spatula because it will make spreading the butter very easy. Otherwise it is easy to put a hole in your beautifully thinly rolled out dough.
  2. With the tiniest amount of bench flour flop out dough and begin to roll it as thinly as possible. Best size should be about 12”x18”, you’re going to need a long counter so…just keep rolling along.
  3. Now spread dough thinly all over with butter, completely cover with the nut filling and press firmly into butter.
  4. Starting with the short side begin tightly rolling just like you would for cinnamon rolls.
  5. You probably won’t have the same pan I do so just put in on a double sheet pan with parchment paper or foil.
  6. Cover lightly with film and allow to rise about 25-30 minutes. You don’t want it to rise much.
  7. Preheat oven to 350°.
  8. Bake 27-28 minutes, remove from oven and leave loaf in pan to cool completely. If you can remember, cover it with film after about 30 minutes. Reason: It will keep it totally moist and a bit chewy which is what you want.
  9. If you drink afternoon tea this is THE perfect accompaniment.
  10. Cut into 12 pieces.
  11. 12 Servings
  12. 111 Calories, 5.7g Protein, 8.3g Fat, 8.3g Carbs, 4.9g Fiber, 3.4g Net Carbs
Notes
  1. One of secrets of a successful keto potica is to roll it as tightly as possible. Remember there is no sugar and very little starch in Carbalose flour so…not much binding power going on so, if it ends up a little loosey goosey don't worry about it-just eat & enjoy it.
  2. 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.
  3. I do occasionally used EZ-Sweetz liquid Sucralose (and have for over 9 years with zero ill effects) 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.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cauliflower Mushroom Quinoa

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Keto Cauliflower Mushroom QuinoaKeto Cauliflower Mushroom QuinoaKeto Cauliflower Mushroom Quinoa. If you like sautéed mushrooms then this recipe is for you. Yes, it has cauliflower in it but the mushrooms are the stars in this dish. It’s piquant and goes with just about anything you might want to serve it with. Steaks, chops, again you name it. I made this easy for myself by buying already sliced crimini mushrooms from the grocery and you can use any type mushroom you like including mixing them as they will all bring something to your keto cauliflower mushroom quinoa party.

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.

Cauliflower Mushroom Quinoa
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Ingredients
  1. 4-5 C Riced Cauliflower
  2. 1 Lb. Sliced Mushrooms (Always Room Temperature)
  3. 3 T Butter (Divided)
  4. 3 T Olive Oil (Divided)
  5. 2 T Garlic Paste***
  6. ¼ C Water Or (Chicken Broth)
  7. 1 t Salt (More To Taste)
  8. ½ t Pepper (More To Taste)
  9. ½ t Dried Thyme
  10. 3 T Parmesan Cheese
  11. 2 t Fresh Thyme Leaves (As Garnish)
Instructions
  1. Sauté sliced mushrooms in 2 T Butter and 2 T Olive oil, mix in garlic paste, thyme, salt, & pepper and set aside.
  2. Sauté Cauliflower in 1 T butter with 1 T. olive oil.
  3. Add chicken broth to cauliflower, add back mushrooms, and heat.
  4. Mix in 2 T Parmesan cheese.
  5. Put into bowl, top with 1 T cheese and garnish with thyme leaves if using.
  6. 6 Servings
  7. 176 Calories, 4.7g Protein, 15.3g Fat, 6.2g Carbs, 2.6g Fiber, 3.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Daikon Cucumber Salad

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Low CarbDaikon Cucumber SaladLow Carb Daikon Cucumber SaladLow Carb Daikon Cucumber SaladLow Carb Daikon Cucumber SaladKeto Daikon Cucumber Salad. This is probably one of the easier salads on the site and really all it takes is a little time to marinate three veggies while you go about the rest of your kitchen business. Recipe is for four and can be multiplied for more. This keto daikon cucumber salad was originally featured with Beef Tataki, it is so good, and I have fixed it so many times that I am making it a stand alone recipe. It has nearly zero calories but what makes it keto is the olive oil.

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.

Daikon Cucumber Salad
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Ingredients
  1. 7-8 Inches Peeled Daikon Radish Sliced Paper Thin
  2. ½ Large Cucumber
  3. ½ t Salt
  4. 2 Shallots
Dressing
  1. 1½ T Olive Oil
  2. 2 t Sugar-Free Rice Wine Vinegar
  3. 2 t Tamari
  4. 2 t Just Like Sugar Brown*** (Or Sweetener Of Choice)
  5. ¼ t Pepper
Instructions
  1. Slice daikon radish, rinse under cold water, put into a bowl, salt, and add cold water to just cover. (This will soften the radish). When ready, squeeze out water. You will know it’s ready when the radish becomes translucent and very pliable. At least an hour and more time is fine as you want them to kind of fold over themselves.
  2. Slice cucumber, put into bowl, (no water), lightly salt and toss well. (This will soften cucumber). You will have a little cucumber juice left and I just add it to the vinaigrette cause…it tastes so good.
  3. Make vinaigrette, thinly slice shallots and put into vinaigrette. (This will soften shallots).
  4. Place down radish, then cucumber, top with onions and spoon on vinaigrette.
  5. Top with freshly ground pepper.
  6. 4 Servings
  7. 65 Calories, 1.2g Protein, 5.3g Fat, 4.3g Carbs, 1.6g Fiber, 2.7g Net Carbs
Notes
  1. If you do not have a mandoline I would discourage making this salad as you will not be able to cut the vegetables thinly enough by hand.
  2. The idea here is to have about a ⅓ cucumber to ⅔ radish ratio. Not set in any stone and just an approximate. It just makes for a prettier plate.
  3. Don't assemble until ready to serve.
  4. If you really want to up the flavor profile, and you have them, you might sprinkle on some black seeds. No, not black sesame seeds but real black seeds. (Nigella Sativa)
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Babka

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Low Carb BabkaLow Carb BabkaLow Carb BabkaLow Carb Babka

Low Carb Babka. This was a really fun and easy recipe to make and even better to eat. My description of this low carb babka would be a moist sweet bread and most will think of it as a pastry. Today most babka is chocolate made with Nutella and I wouldn’t eat Nutella with a ten foot pole. In fact, I have never even tasted it so, no loss to me. Cinnamon and walnuts  are originally traditional and what I have used. So, you can call this a bread, or a cake, or a pastry but I’m pretty sure you’ll call it really good eats.

Many years ago in the mountains of Colorado I used to cater lots of weddings. For whatever reason there was a small enclave of Slovenians and one of the things that was served in abundance was a pastry called Potica (poh-teet sah). My recollection is that it was served in honor of the bride for health, wealth, and prosperity and always served around the holidays of Easter and Christmas. The biggest difference between a low carb babka or a low carb potica is their final shape. I had never done it this way, sometimes my ego gets in the way, and I just wanted to see if I could do it. I’ll probably make a loaf of Potica at some point so you can see the difference. My problem is that I don’t eat much dessert so I end up giving a lot of it away and…my neighbors and friends are very appreciative. Low carb babka freezes very well and is just one step further from potica in that it is easily braided. Babka originated in the Eastern European areas of Poland~Lithuania while potica came to us from Slovenia and aren’t we lucky they made it to 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.

Babka
Print
The Nut Filling
  1. ½ C Walnuts
  2. ¼ C Allulose***
  3. 1½ t Cinnamon
  4. 4 T Softened Butter (To Be Used Later)
The Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ½ 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 Soft Butter
  10. 12 Drops Liquid Sucralose***
  11. ½ C Warm Water + More As/If Needed 1 T At A Time
  12. 2 t Yeast
  13. ½ t Sugar
  14. 1 t Butter (To Grease Bottom Of Pan)
The Nut Filling
  1. Place walnuts, cinnamon, and Allulose in a small processor and process until nut are very finely ground.
The Dough
  1. Put first 6 ingredients in processor.
  2. Add 2 T warm water to flaxseed meal for 10 minutes, add to dry ingredients, and pulse to mix.
  3. Add 2 T softened butter and pulse to mix.
  4. Bloom yeast with sugar in warm water for 10 minutes.
  5. Add Sucralose to top of bloomed yeast.
  6. Start processor, add liquids, and process for 1-2 minutes or so.
  7. If needed, add more water 1-2 T at a time.
  8. Place dough in a small square or rectangular pan, cover with film and let rise about 30 minutes.
The Fun Part
  1. I hope you have a small offset spatula because it will make spreading the butter very easy. Otherwise it is easy to put a hole in your beautifully thinly rolled out dough.
  2. With the tiniest amount of bench flour flop out dough and begin to roll it as thinly as possible. Best size should be about 12”x20”, you’re going to need a long counter so…just keep rolling along.
  3. Now spread dough all over with 4 T butter.
  4. Reserving about 2-3 T, completely cover with the nut filling and pat firmly into the butter.
  5. Starting with the long side begin tightly rolling just like you would for cinnamon rolls.
  6. With bottom seam firmly secure and on the bottom, start 1” in at the top and slice the length of the log all the way through the other end. So now, you have it completely sliced in half except that 1” at one end.
  7. Open to cut side up. To twist and being gentle, put one side over the other always keeping the cut side up and showing, until you have what looks like a braid that will be too long. Pinch the last end, lightly grease 4”x8” loaf pan and gently nestle in braid until it fits evenly.
  8. Sprinkle on reserved nut mixture, cover lightly with film and allow to rise about 30-35 minutes.
  9. Preheat oven to 350°.
  10. Bake 27-30 minutes, remove from oven and leave loaf in pan to cool completely. If you can remember, cover it with film after about an hour. Reason: it will keep it totally moist and a bit chewy which is what you want.
  11. Cut into 10 slices.
  12. 10 Servings
  13. 133 Calories, 6.7g Protein, 9.9g Fat, 9.9g Carbs, 5.9g Fiber, 4.0g Net Carbs
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 (and have for over 9 years with zero ill effects) 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.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chimichurri Sauce

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Keto Chimichurri SauceKeto Chimichurri SauceKeto Chimichurri Sauce. Nobody has an original recipe for keto chimichurri. It is a universally used condiment, is keto all by itself, and fabulous on nearly everything. Meats of all kinds, vegetables of all kinds, and once I put it one a brick and believe it or not it helped the taste of the brick. Don’t believe that tall tale-it’s not true. Just rest assured keto chimichurri sauce is  fabulous. The Choripán recipe features the sauce with chorizo and is a super and easy dinner idea.

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.

Chimichurri Sauce
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Ingredients
  1. 1 C Finely Chopped Italian Parsley (Flat Leaf)
  2. ½ C Finely Chopped Cilantro (For Heaven's Sake Use Your Stems
  3. ½ C Olive Oil
  4. 4 t Garlic Paste***
  5. 3 T Red Wine Vinegar
  6. 1 Finely Chopped Shallot
  7. 1 t Dried Oregano
  8. 1 t Salt
  9. 1 T Chopped Jalapeno Pepper (I Use Pickled Jalapeno)
  10. ½ t Red Pepper Flakes
Instructions
  1. Chop and mix all ingredients and allow to rest on counter for at least several hours.
  2. 8 Servings
  3. 143 Calories, 0.8g Protein, 15.3g Fat, 2.3g Carbs, 1.0g Fiber, 1.3g Net Carbs
Notes
  1. This is the way I like chimichurri. Any and all of the ingredients may be adjusted by either, lowering, increasing or deleting to your personal taste.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Choripán

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Keto ChoripánKeto Choripán. Who says you need to make this into a sandwich. Well, not me. Choripán is a traditional Argentinean street food sandwich consisting of grilled chorizo on bread topped with chimichurri sauce. So just skip the bread and eat it like a bunless burger & voilà keto choripán.

One of the things I have found is that chorizo is a subjective taste and differs greatly made by multiple companies. The one I’m showing is by far the best I have ever had, has no sugar, and they are such a small company they do not even need to put a nutrition label on their packages. It happens to be a very spicy chorizo which I personally love. They are located here in Oregon, I get it in a local co-op so you will need to find a good ground raw chorizo and just go for it as this is super easy to make. Served with Keto Spanish Rice for a complete Spanish dinner.

Keto Choripán

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.

Keto Choripán
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Ingredients
  1. 1¼ Lb Raw Chorizo
  2. ½ C Finely Chopped Italian Parsley (Flat Leaf)
  3. ¼ C Finely Chopped Cilantro
  4. ¼ C Olive Oil
  5. 2 t Garlic Paste***
  6. 1½ T Red Wine Vinegar
  7. 1 Finely Chopped Shallot
  8. ½ t Dried Oregano
  9. ½ t Salt
  10. ½ T Chopped Jalapeno Pepper (I Use Pickled Jalapeno)
  11. ¼ t Red Pepper Flakes
Instructions
  1. Divide chorizo into four 5 oz. patties.
  2. Chop and mix all chimichurri ingredients and allow to rest on counter for at least several hours.
  3. Cook chorizo patties until done, plate and drizzle with chimichurri.
  4. 4 Servings
  5. 549 Calories, 21.3g Protein, 50.3g Fat, 3.2g Carbs, 1.7g Fiber, 1.5g Net Carbs
Notes
  1. Best to make your chimichurri at least 4 hours ahead to allow it to mellow but I know there are people who can't/won't wait so don't say I didn't tell ya.
  2. If your chorizo of choice happens to be in link form then for heaven's sake use it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Hazelnut Oil Vinaigrette

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Keto Hazelnut Oil VinaigretteKeto Hazelnut Oil VinaigretteKeto Hazelnut Oil VinaigretteKeto Hazelnut Oil Vinaigrette. People may think you’re crazy for putting a vinaigrette on chopped up hard boiled eggs but I can assure you this dressing is so good. It’s been nearly a year (my, my how time flies) since my friend Chef Taffiny Elrod came to visit me here in Portland and wow oh wow, have things changed since then. When we arrived at our destination restaurant for dinner I was given a goodie (swag) bag of stuff and included in that bag there was a bottle of hazelnut oil. Everything in my bag had long ago been consumed except for that danged hazelnut oil. I tasted it and promptly put in the refrigerator until… Now, I am embarrassed to say that though I live in Oregon which is the hazelnut capital of the country, and though I love hazelnuts, I had never had hazelnut oil. It has its’ own very distinct, delicious, lovely, and unusual flavor and for some reason it is really good as a salad dressing and especially with eggs.

So, if you do make keto hazelnut oil vinaigrette, you and your family are in for a super duper treat. I hope after you have tried it you will think it’s as good as I do. Almost goes without say that it makes one terrific salad dressing and, especially salads with hard boiled eggs on top.

Recipe will serve up to 10 so you may have some left for another day to serve it over wilted green onions with…what else…chopped up hard boiled eggs.

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.

Hazelnut Oil Vinaigrette
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Ingredients
  1. 3 T Hazelnut Oil
  2. 1 T Olive Oil
  3. ⅓ C Apple Cider Vinegar
  4. ⅓ C Dijon Mustard
  5. 6 T Heavy Cream
  6. ⅓ C Toasted & Chopped Hazelnuts (Garnish And Optional)
Instructions
  1. Put all ingredients (except nuts) in a small bowl and mix well.
  2. It will thicken quite quickly.
  3. Plate and sprinkle chopped nut on top.
  4. 10 Servings
  5. 104 Calories, 0.0g Protein, 10.9g Fat, 0.6g Carbs, 0.4g Fiber, 0.2g Net Carbs
Notes
  1. Along with the chopped hazelnuts, bacon bits might be pretty good on this.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mediterranean Lamb Kebabs

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Keto Mediterranean Lamb KebabsKeto Mediterranean Lamb KebabsKeto Mediterranean Lamb Kebabs. Kebabs (Kefta or Kofta) made with ground meats are a staple in Mediterranean and Middle Eastern cuisine and this is another one of mine. Not long ago I put up a recipe for keto Middle Eastern Kebabs which has a totally different flavor profile than these keto Mediterranean lamb kebabs. They are both made with ground lamb but that is where most similarities ends so ah, I guess you will have to try them both to see which you might like best. The Middle Eastern kebabs are served with Tzatziki and these are served with a Tahini Sauce. As you also can see I learned I didn’t have to use a mixing bowl for the kebab mixture. I just left it on the butcher paper and mixed it with that little spatula.

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.

Mediterranean Lamb Kebabs
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Ingredients
  1. 1 Lb Ground Lamb
  2. ½ Medium Onion Minced
  3. 2 T Water
  4. 1 T Garlic Paste***
  5. 1 T Dried Mint
  6. 2 t Dried Parsley
  7. 2 t Dried Oregano
  8. 2 t Coriander
  9. 1 t Ground Cumin
  10. 1 t Cinnamon
  11. ¾ t Paprika
  12. ¾ t Salt
  13. ½ t Pepper
  14. ¼ C Toasted Pine Nuts (Garnish)
  15. 2 T Finely Chopped Cilantro Garnish)
  16. 8 Flat Skewers Soaked In Water
Lemon Tahini Sauce
  1. 2 T Full Fat Yogurt
  2. 2 T Water
  3. 1 T Olive Oil
  4. 1 T Tahini
  5. 2 t Lemon Juice
  6. ½ t Garlic Paste***
Instructions
  1. If using, toast pine nuts.
  2. Mix water with garlic paste.
  3. Combine all ingredients except nuts in a bowl making sure everything is well mixed.
  4. Divide into 8 portions, shape into ovals and put on skewers.
  5. Heat large pan to medium, cook on one side 3-4 minutes, turn, and cook on second side 2-3 minutes.
  6. Mix all tahini sauce ingredients and refrigerate until ready to use.
  7. 8 Servings As Appetizer 1 Each
  8. 207 Calories, 9.9g Protein, 17.9g Fat, 1.6g Carbs, 0.5g Fiber, 1.1g Net Carbs
  9. 4 Servings As Dinner 2 Each
  10. 414 Calories, 19.9g Protein, 35.9g Fat, 3.2g Carbs, 1.1g Fiber, 2.1g Net Carb
Notes
  1. All herbs/spices can be adjusted to your own tastes.
  2. Tahini Sauce in included in the nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pretzel Buns

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Low Carb Pretzel BunsLow Carb Pretzel BunsLow Carb Pretzel BunsLow Carb Pretzel BunsLow Carb Pretzel Buns. Thought I might give these pretzel buns a try and they are terrific. Quite dense and not airy like the high carby buns being made today. The average hamburger bun has about 26-28 carb grams and that is way too high for me. These low carb pretzel buns are not huge but a great way to get a pretty large hamburger with whatever you want on it into your mouth without a knife & fork. That’s a ⅓ lb. hunk of beef with tomato & onion on that bun.

There is a hilarious story here and I am almost (but not quite) to embarrassed to tell it but… I’m going to tell it anyway and with pictures to boot. Though I do make “mistakes” when testing recipes these low carb pretzel buns were such a lulu of a mistake that I thought I would do a show and tell.

One of the hallmarks of Carbalose flour is that it is not sticky which of course means not much starch (sugar) in it. I have been working with this flour for years and I well knew this but…stupidity stepped in and just took over. When rolling and forming the dough balls it is hard to get the bottoms to stick well which was not the problem. It was putting them into the simmering baking soda water. The tenuous hold on the bottom literally undid themselves allowing the water into the interior of the dough ball. I tried to salvage them but to no avail. I brushed them with the egg yolk, salted them, and baked them. Ugh, Ugh, and more Ugh. The idea of the soda water is to take the place of the lye used in big production runs that pretzels are dunked into for about 30-45 seconds (like bagels) and for the dark glazy crust. Well, soda has its own salty flavor and since it had pretty well permeated the whole pretzel bun, coupled with the sea salt on the top they were totally, totally inedible, not to mention how they looked. So, there you have it.

I personally have rolled 10’s of 1,000s of rolls so don’t be intimidated if your rolls aren’t perfect and even mine aren’t always perfect. I do them two at a time which is what’s necessary for large hand productions. Now days there are machines that do it all for you but not back when I learned this. Here is a good Video that shows the technique and not quite, but pretty close to how I do mine. I do curve and tuck my fingers around the dough ball but again I’ve done it so many times it’s like falling off a log for me. As there is less friction, you want to form these buns on a countertop and not on a wooden cutting board.

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.

Pretzel Buns
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Ingredients
  1. 1⅓ C Carbalose Flour
  2. 2 T Wheat Gluten
  3. 2 T Coconut Flour
  4. ½ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Flaxseed Meal
  8. 2 T Water
  9. 1 T Yeast
  10. ½ t Sugar
  11. ⅓ C Warm Water
  12. 2½ T Melted Butter
  13. 3 Drops Sucralose
  14. 2 T Heavy Cream
  15. 1 Egg White
  16. 1 T Water
  17. 1 Egg Yolk
  18. ¼ C Water
  19. 1½ t Baking Soda
  20. Kosher Salt For Sprinkling
  21. Sesame Seeds (Optional Topping)
Instructions
  1. Add flaxseed to 2 T warm water for 10 minutes. (It will become quite gelatinous).
  2. Bloom yeast & sugar in ⅓ C warm water for 10 minutes or until foamy.
  3. Put first 6 ingredients in processor and pulse to blend.
  4. Add flaxseed mixture to dry ingredients and pulse to blend.
  5. Add liquid Sucralose, egg white, melted butter and heavy cream to top of bloomed yeast and with machine running add to dry ingredients.
  6. Mix egg yolk & 1 T water.
  7. Run processor for at least 2 minutes and probably a little longer adding any additional water as needed 1 T 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 ball and put into un-greased bowl and cover with film for about 20-25-30 minutes or until slightly less than doubled. Do not over-proof.
  10. Preheat oven to 350°.
  11. Form gently into 6 equal buns about 2½ oz. each.
  12. Thoroughly mix water & baking soda.
  13. One at a time completely brush each bun with soda water.
  14. Now brush each bun with egg yolk wash.
  15. Make one small slash in top of each bun.
  16. Don't need to cover as they are plenty wet from both the washes.
  17. Proof 15-20 minutes.
  18. Do not over proof as they will rise a little more in the oven.
  19. Bake 25-30 minutes or until they are a bronzed brown.
  20. 6 Servings
  21. 165 Calories, 9.7g Protein, 11.1g Fat, 13.2g Carbs, 8.1g Fiber, 5.1g Net Carbs
Notes
  1. It is difficult for me to tell anything about where you are located, altitude, egg size etc. If you end up with too much liquid add another couple 1-2 T flour. If the dough is too stiff, add another 1-2 T water. Don't fret...bread dough is quite forgiving.
  2. Don’t over salt your buns as the soda water will add a salty twang of its own but...if you like a salty bun. by all means go for it.
  3. You will have egg yolk wash left-over, just throw it away.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Marsala Pork Tenderloin

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Keto Marsala Pork TenderloinKeto Marsala Pork TenderloinKeto Marsala Pork Tenderloin. I originally thought I would do the sauce for this keto marsala pork tenderloin with cooking sherry. I got out the marsala, compared the two smells, and went with the marsala. Was also originally going to add a bit of Dijon mustard to thicken the sauce and decided against that too. By the time it would have been time to add the mustard, the sauce tasted so good I didn’t want to ruin a good thing and as you can see I crossed out the mustard in the picture.

I sliced the pork tenderloin vertically instead of on the bias and I liked how that turned out too. You may notice the pinkness of my pork and this is definitely by design. I DO NOT eat well done pork of any kind. Now, if you kinda like shoe leather then by all means cook it to a grey center and I will give you directions for that method of cooking. I don’t even sear it and stick it into the oven to finish. I nearly always bring my meat to room temperature before cooking and for this keto marsala pork tenderloin I cooked all four sides in a sauté pan, let it rest for 10 minutes, then sliced and served it. Keto marsala pork tenderloin will serve 2-3 people depending on how large your tenderloin is. As you can see it is fabulous on any pork and that chop was scrumptious. You’d be surprised the wonderful flavors you get by cooking with non-traditional wines.

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.

Marsala Pork Tenderloin
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Ingredients
  1. 1-1¼ Lb Pork Tenderloin
  2. 1 t Butter
  3. 1 Thinly Sliced Shallot (Or ¼ Small Onion)
  4. ½ t Thyme (More To Taste)
  5. 3 T DRY Marsala Wine (Cooking Sherry Works As Well-Not As Good)
  6. 1 t Chicken Base***
  7. ⅓ C Heavy Cream
  8. Freshly Ground Pepper
Instructions
  1. Bring tenderloin to room temperature.
  2. Cut shallot paper thin.
  3. Add butter to small sauté pan, add shallots and cook until translucent & softened.
  4. Add marsala, thyme, and chicken base and simmer until reduced to about 1 T.
  5. Add heavy cream and reduce to desired thickness. I left mine somewhat loose.
  6. 3 Servings
  7. 395 Calories, 40.9g Protein, 22.1g Fat, 2.7g Carbs, 0.1g Fiber, 2.6g Net Carbs
  8. 2 Servings
  9. 593 Calories, 61.4g Protein, 33.2g Fat, 4.0g Carbs, 0.1g Fiber, 3.9g Net Carbs
Notes
  1. Directions for well done tenderloin. Sear tenderloin about 3-4 minutes both sides.
  2. Transfer to preheated 350° oven and bake for about 15 minutes or until there is no give to the meat when pushed on.
  3. Rest 5-10 minutes before slicing.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamy Cucumber Salad

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Low Carb Creamy Cucumber SaladLow Carb Creamy Cucumber Salad. I want you to know this is very cool and refreshing. It has been made for 100’s of years to the gustatory delight of many generations. Way back when, you know…when people grew their own vegetable gardens, milked their own cows to make their own dairy products, had chickens running around squawking their brains out, these were ingredients everyone had. So, low carb creamy cucumber salad was a natural thing to fix right out of the garden. And yes, vinegars were used prodigiously because when you didn’t have anything else for dessert, there was always Vinegar Pie Custard.

Please, do use a mandoline to do your slicing. It not only makes the vegetables easy to cut thinly, but they will also be uniform in size. Also, take a good look at the third picture as you want to draw out the excess liquid in the cucumber. If you don’t, you are going to end up with a soppy cucumber sour cream soup.

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

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

Creamy Cucumber Salad
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Ingredients
  1. 1 Large Cucumber Washed, Halved, Seeded, & Sliced Paper Thin
  2. ¼ Red Onion Sliced Paper Thin
  3. 2 T Sour Cream
  4. 1 t White Vinegar
  5. ½ t Dried Dill Weed
  6. Salt & Freshly Ground Pepper
Instructions
  1. Slice cucumber and onion very thinly, put into mixing bowl, sprinkle lightly with salt, mix well and allow to sit for 45-60 minutes to draw out the liquids.
  2. Drain well and I mean DRAIN & SQUEEZE well.
  3. If you plan to eat this a couple of hours later then refrigerate, and drain again.
  4. Mix sour cream, vinegar, and dill.
  5. Now add to cucumber & onion, mix well, add pepper, and serve immediately.
  6. 2 Servings
  7. 50 Calories, 1.4g Protein, 2.7g Fat, 4.8g Carbs, 1.1g Fiber, 3.7g Net Carbs
Notes
  1. This recipe is enough for 2-3 generous servings and may easily be doubled or tripled etc.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/