Author Archives: Deborah Krueger

Keto Middle Eastern Kebabs

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Keto Middle Eastern Lamb KebabsKeto Middle Eastern KebabsKeto Middle Eastern KebabsKeto Middle Eastern KebabKeto Middle Eastern KebabsKeto Middle Eastern Kebabs. They say that we eat with our eyes and if that’s true then these keto Middle Eastern kebabs are a good example. I am using some spices you may not be familar with but I can assure you they are used all over the world and are available in most grocery stores of any note and always in any Middle Eastern or kosher grocery. If you have looked at many of my food pictures you see these spices sprinkled liberally on lots of my Keto~Lowcarb Vegetables  avocados, HB eggs, etc. that I eat.  Lamb (and goat) are the predominant meats in the Middle East and Africa and I am featuring lamb here. I eat a LOT of lamb anyway so this is a natural for me. Yes, you can use ground beef and it will be OK, just not authentic. These are extremely easy to make and cook quite quickly. I am showing them with Tzatziki Sauce which is also quite traditional and the perfect accompaniment. Keto Middle Eastern kebabs can either be eaten as part of a complete meal or served as an Appetizer. If you are looking for equally delicious kebabs with a different flavor profile, you may also like Mediterranean Lamb Kebabs served with a Lemon Tahini Sauce.

I have shown the kebabs with and without pine nuts because they would be traditional but only served to guests and close loved ones. Alas, pine nuts are expensive no matter where in the world you happen to live. The last pic is for when you are feeling particularly lazy and don’t feel like making individual kebabs. Just make them into patties and call it good to go.

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.

Middle Eastern Lamb Kebabs
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Ingredients
  1. 1 Lb Ground Lamb
  2. ½ Small Minced Onion
  3. 2 T Water
  4. 1 T Garlic Paste***
  5. 2 t Cumin
  6. 2 t Coriander
  7. 2 t Sumac
  8. 2 t Aleppo Pepper Flakes (More As Garnish)
  9. 2 t Dried Mint
  10. 1½ t Salt
  11. 2 T Cilantro (As Garnish)
  12. 8 Flat Skewers Soaked In Water
Instructions
  1. Soak 8 flat skewers in hot water.
  2. As you can see from the last picture I decided not to dirty yet one more bowl and just use my butcher paper as the bowl. Very easy and no muss, no fuss.
  3. Add garlic paste to water and mix well.
  4. If using a bowl and excluding mint, sprinkle each ingredient over meat including garlic water and mix thoroughly.
  5. Divide meat mixture into 8 equal portions (about 2-2¼ oz. each), form and skewer.
  6. Cook on medium 3-4 minutes, turn and repeat.
  7. After plating garnish with additional sumac, Aleppo pepper and mint.
  8. 8 Servings As Appetizer 1 Each
  9. 176 Calories, 9.6g Protein, 14.4g Fat, 1.2g Carbs, 0.1g Fiber, 1.1g Net Carbs
  10. 4 Servings As Dinner 2 Each
  11. 352 Calories, 19.2g Protein, 28.8g Fat, 2.5g Carbs, 0.3g Fiber, 2.2g Net Carbs
Notes
  1. People in Africa and the Middle East most often eat in larger groups of people sharing many small plates of food so one of these kebabs would be eaten and the rest passed around.
  2. I hope once you have tried these new spices you will knock yourself in the forehead and realized you could have had a V-8.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Italian Pork Chops

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Keto Italian Pork ChopsKeto Italian Pork Chops. These are delicious and very easy to prepare. I make and use my own sugarfree Dry Italian Herb Mixture in bulk because I use it for so many things but any Italian herbs you may have will work and here are just a few examples of the way I use mine:  Cheese Pizza,  Italian Parmesan Garlic Knots, Italian Chicken Drumsticks,  Italian Bubble Bread,  Italian Garlic Parmesan Wings, and the list goes on.

No story to tell regarding keto Italian pork chops, I just kind of threw this together after a long day of grocery store shopping. I don’t just go to one store, I usually go to three and have been known to go to four. By the end of the day I’m tired, have lots of foods to choose from, and not much energy left to cook.

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 Pork Chops
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Keto Italian Pork Chops
  1. 4 Pork Chops (Bone-In Or Boneless)
  2. Fresh Pepper
  3. 2 T Butter
  4. 1 T Olive Oil
Creamy Herb and Wine Sauce
  1. ¾ C Heavy Cream
  2. ½ C White Wine
  3. ¼ C Lemon Juice
  4. 2 t Garlic Paste***
  5. 1½ t Italian Herbs
  6. 1 t Chicken Base***
  7. ¾ t Dried Thyme (Divided)
Instructions
  1. Add butter & olive oil to pan on medium low until hot.
  2. Cook chops about 3-4 minutes per side and plate to rest.
  3. With a still hot pan, add ½ t thyme and everything but the heavy cream. Simmer until all but 1-2 T remain.
  4. Add heavy cream and reduce to desired consistency.
  5. Top chops with sauce and sprinkle with remaining thyme.
  6. 4 Servings
  7. 582 Calories, 36.1g Protein, 42.0g Fat, 1.7g Carbs, 0.1g Fiber, 1.6g Net Carbs
Notes
  1. Boneless about 6-7 oz. or Bone-In about 12 oz.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Southern Pecan Bread

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Keto Southern Pecan BreadKeto Southern Pecan BreadKeto Southern Pecan BreadKeto Southern Pecan Bread. Why in heaven’s name this is called bread and not cake is a mystery to me. I found a recipe, was intrigued by the name, looked at the ingredients, and thought I could make it keto. At least for me this is not bread in any way shape or form.

As comparison the label to the left is the label from another recipe I found and of course it had massive amounts of sugar in it so, take a good look because mine is sugar-free. Keto southern pecan bread is the first keto dessert I have done since sometime last year but I have to say I’m glad I tried it because IT. IS. DELICIOUS. I very rarely eat sweets of any kind and the longer I have eaten keto~lowcarb (10 years) it has only become less and less.

God forbid, I managed to find myself in the Kitchen Kaboodle store in the middle of our “pandemic” and I went nuts. Besides picking up pre-ordered books and going to grocery stores I had not been inside a retail store for over 4 months and yes, I was like a kid in a candy store and how I got that sweet little Fat Daddio Bundt pan. If you ever decide to make Keto Monkey Bread this 7” puppy holds well over 2 cups and is the perfect sized pan and the same one I used for this recipe. If you’re not sure then make this in a 7”x7” pan and cut them into bars.

This keto southern pecan bread is plenty sweet enough all by its lonesome but…if you want to guild the lily feel free to drizzle the finished bread with Keto Rum Caramel Sauce and it is certainly not necessary. If…you happen to have Sugar-Free Maple Syrup then 1 T drizzled over a piece is fabulous because we all know maple and pecans make fabulous tasting foods together, and…one other suggestion would be to drizzle it with Keto Orange Sauce because you know, orange & pecan.

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.

Southern Pecan Bread
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Ingredients
  1. ¾ C Carbalose Flour
  2. 1 t Baking Powder
  3. ½ C Allulose***
  4. 6 T C Melted Butter
  5. 12 Drops Liquid Sucralose***
  6. 2 Eggs
  7. 1 Egg Yolk
  8. 2 T Heavy Cream
  9. ½ t Vanilla Extract
  10. 1 C Chopped Pecans
  11. 1½ t Butter For Pan
Instructions
  1. Preheat oven to 350°.
  2. Mix Carbalose flour and baking powder.
  3. Generously grease pan with butter .
  4. In a medium bowl, beat eggs, then beat in melted butter.
  5. Add sucralose.
  6. Slowly add and beat in Allulose,
  7. Slowly add in flour & baking powder. Mixture will be thick.
  8. Fold in pecans.
  9. Evenly distribute in pan and cook 20-21 minutes or until edges are barely lightly golden. Better underdone that overdone.
  10. Cool 5-6 minutes and invert onto serving plate. If it does not come out tap the pan several times to release it.
  11. 8 Servings
  12. 252 Calories, 6.3g Protein, 24.2g Fat 6.9g Carbs, 4.1g Fiber, 2.8g 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 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. I am imagining this done in a small loaf pan, sliced, toasted and slathered with butter, kinda like banana bread. Come to think about it, maybe that’s why this is called a “bread”.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mushroom Pork Chops

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Keto Mushroom Pork ChopsKeto Mushroom Pork ChopsKeto Mushroom Pork Chops. Bought this gorgeous little pork chop at my meat market and let it sit in the fridge for several days before I decided what to do with it. I “future cook” which simply means when I need cooked mushrooms, I buy & cook 2½-3 lbs. at a time, fry them, portion them, and freeze them for use when needed. I do this with lots and lots of things. I had already bought some fresh thyme for another dish, I always have cooked bacon in the fridge for when I need it soooo…hence the birth of these spiffy little keto mushroom pork chops. Super easy to make and full, full, full of flavor.

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.

Mushroom Pork Chops
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Ingredients
  1. 4 Pork Rib Chops Room Temperature (Bone-In or Bone Out)
  2. ½ Lb Sliced Mushrooms
  3. ¼ Lb Bacon
  4. 2 t Garlic Paste***
  5. ½ C Heavy Cream
  6. ¼ C Water
  7. 1 T Olive Oil
  8. 1 t Dried Thyme + More To Taste
  9. 1 t Chicken Base***
  10. ½ t Porcini Dust *** (Optional But Over The Top In Flavor)
  11. Salt & Pepper
  12. Fresh Thyme Leaves As Garnish
Instructions
  1. Lightly salt & pepper pork chops and bring to room temperature.
  2. Cook and crumble bacon. Reserve fat, set aside.
  3. Slice mushrooms and sauté in bacon grease on medium high heat. Set Aside.
  4. Add olive oil to large pan sauté on medium and cook to desired doneness. I cook my pork to no more than medium.
  5. Plate chops to rest.
  6. In smaller sauté pan add heavy cream, water, dried thyme, chicken base, garlic, mushrooms & bacon and reduce to desired thickness.
  7. Cream the chops and sprinkle with fresh thyme if using.
  8. 4 Servings
  9. 477 Calories, 30.3g Protein, 28.8g Fat, 2.8g Carbs, 0.6g Fiber, 2.2g Net Carbs
Notes
  1. If you don't have porcini dust then ¼ C of reconstituted dried porcinis work just as well.
  2. Had left-over fresh thyme leaves from another new recipe so if you don't have them no biggie.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mushroom Walnut Pate

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Keto Mushroom PateKeto Mushroom PateKeto Mushroom Walnut Pate. I have been fortunate to have many fabulous foods in my lifetime and of course I have not always made or tasted everything, are you kidding me? This keto mushroom walnut pate was one of them until recently when a friend put her recipe on instagram. Her’s was made with lentils but Taffiny suggested mushrooms as an alternative. I put a little of my own spin on it and it is indescribably delicious. So thank you Taffy, for not only this wonderful new taste treat but, a new recipe too. You’re gonna love not only how this tastes but also how easy it is to make. Served as a side dish with steak? Oh Yeah Baby. Now if Appetizers and pates are your thing I do a pretty mean Chicken Liver Pate too.

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

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

Mushroom Walnut Pate
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Ingredients
  1. 1 Lb Room Temperature Mushrooms (Any Mix You Like-I Used Buttons)
  2. 1 C Toasted Walnuts
  3. 1 Medium Yellow Onion
  4. 2 T Butter (Divided)
  5. ¼ C Olive Oil (Divided) +More If Needed
  6. 2 T Tamari
  7. 1½ T Balsamic Vinegar
  8. 1 T Cooking Sherry
  9. ¾ t Porcini Powder*** (Optional And Only If You Have It)
  10. ¾ t Dried Thyme
  11. ½ t Salt
  12. ¼ t Pepper
  13. Fresh Thyme Leaves (Optional Garnish)
Instructions
  1. Rough chop onion and on medium low sauté with 1 T butter and 1 T olive oil to golden brown-about 20-25 minutes. Set aside to cool.
  2. Thinly slice mushrooms.
  3. Add 1 T butter and 4 T olive oil to a large sauté pan on medium high, heating until butter begins to brown. Add mushrooms but do not stir for at least 4-5 minutes. Stir and let cook another 4-5 minutes or until beginning to brown. Stir one more time making all mushrooms have a bit of brown.
  4. Preheat oven to 325° and toast walnuts 8-10 minutes. Don’t leave them as they can burn. Set aside to cool.
  5. When the onions and walnuts are ready, make the pâté.
  6. Dump everything (except fresh thyme if you have it) into a processor and processor well. It will never get totally smooth and it’s not supposed to be.
  7. Taste and correct any seasonings.
  8. Arrange on serving dish and garnish with fresh thyme.
  9. Serve with a low carb veggies, toast points or a good steak.
  10. 6 Servings
  11. 289 Calories, 5.7g Protein, 27.3g Fat, 7.7g Carbs, 2.7g Fiber, 5.0g Net Carbs
Notes
  1. This pate may be served warm or cold.
  2. Using a mix of mushrooms may give you a slight variation of flavors but it's still gonna turn out brown.
  3. If you don't have porcini powder then you can substitute ¼ C dried and reconstituted porcini mushrooms.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Eggplant Salad

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Keto Eggplant SaladKeto Eggplant SaladKeto Eggplant SaladKeto Eggplant Salad. I hope you think the pictures of this keto eggplant salad look good because the salad is as good as that picture looks. It can also be used as a dip or spread with low carb vegetables, I actually used it to smear on fried chicken skin chips and I’ll bet it would be pretty tasty with fried pork rinds too.

I have shown a couple of ways to cook the eggplant and the cubed is the easiest. I also used sliced red onion but I think it may just be easier to dice them and sprinkle over the top. Gads, this is so good. Using jarred roasted eggplant is also an alternative to sautéing raw eggplant and really quite easy to use. I have put a couple of pics up for you to see and any way you make keto eggplant salad, it’s divine to eat.

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.

Eggplant Salad
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Ingredients
  1. 2 Lbs Eggplant
  2. 6 T Olive Oil (Don’t Worry If You Need More)
  3. 3 T Sugar Free Rice Wine Vinegar
  4. 1 T Red Wine Vinegar
  5. 1½ t Balsamic Vinegar
  6. 1½ t Garlic Paste***
  7. ¼ C Finely Chopped Cilantro
  8. 2 T Minced Jalapeno Peppers (I Use Pickled Jalapenos)
  9. 4 Medium Dice Roma Tomatoes
  10. 2 t Salt (More To Taste If Wanted)
  11. ½ C Toasted Walnuts
  12. ½ Small Red Onion Either Finely Diced or Sliced Paper Thin (Shallots Work Equally As Well)
Instructions
  1. Toast walnuts at 325° for 8-10 minutes being careful not to burn them.
  2. Peel and slice eggplant into ¾” cubes.
  3. In very large skillet set to medium, heat 3 T olive oil.
  4. Add eggplant cubes, and drizzle last 3 T olive oil and leave to cook 10-15 minutes.
  5. Stir well,let cook another 5-7 minutes, repeating this for 50-60 minutes until eggplant is cooked and soft.
  6. Let eggplant cool and put into fridge until ready to assemble your salad.
  7. In a large bowl mix all three vinegars, garlic paste, cilantro, jalapeno peppers and salt.
  8. Blend in tomatoes and allow to sit 15 minutes.
  9. Blend in cold eggplant. If it seems dry add a little olive oil.
  10. Put into a large serving bowl, sprinkle with toasted walnuts, and decorate with onions.
  11. 8 Servings
  12. 184 Calories, 3.0g Protein, 16.3g Fat, 10.6g Carbs, 5.2g Fiber, 5.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Meatloaf For Two

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Keto Meatloaf For TwoKeto Meatloaf For Two and it’s is so easy even a caveman could make it. Another Covid-19 recipe for two, for you and your sweetie and it is sure to please. I did mine in a small loaf dish but if you don’t have one you can mound it free form into a loaf so there are no excuses not to try this really tasty little keto meatloaf for two.

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.

Meatloaf For Two
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Meatloaf
  1. ⅓ Lb Ground Fatty Hamburger
  2. ⅓ Lb Ground Pork
  3. ¼ C Pork Rind Dust***
  4. 1 Egg
  5. ¼ C Finely Diced Or Minced Onion
  6. 2 T Sour Cream (Or Yogurt)
  7. 1 T Dijon Mustard
  8. ½ t Garlic Salt
  9. ½ t Ground Sage
  10. ¼ t Curry Powder
  11. ¼ t Ginger Powder
  12. ¼ t Allspice
  13. ¼ t Pepper
  14. ¼ t Liquid Smoke
Sauce
  1. ⅓ C Allulose***
  2. 2 T Apple Cider Vinegar
  3. 1 T Dijon Mustard
  4. 1 t Orange Extract
Meatloaf
  1. Preheat oven to 350°.
  2. Mix all ingredients well.
  3. Form into a loaf (or into a small loaf pan if you have one).
  4. Bake 25-30 minutes, remove from oven, rest 5-10 minutes, and cut into 6 small pieces.
Sauce
  1. Beat all ingredients.
  2. On low heat bring to simmer for a minute or so. The sauce will thicken. Remove from heat.
  3. Plate meatloaf and drizzle with sauce.
  4. 2 Servings
  5. 470 Calories, 34.5g Protein, 32.9g Fat, 3.2g Carbs, 0.3g Fiber, 1.9g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Louis Salad

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Keto Louis SaladKeto Louis Salad. There are lots of things to be said of Keto Louis Salad and first, we should talk about the spelling of the name of this danged delicious salad. It can be spelled Louis or Louie but no matter how you spell it or where you see it on a menu, you will recognize what it is and Keto Louis Salad is as good as it is simple and delicious. I have always spelled it as Louis so that is the name of my salad.  I have left it as traditional and simple with only seafood, tomatoes and hard boiled eggs but many people and restaurants add asparagus and many other ingredients. My personal opinion: That’s called a Chef’s Salad where just about anything goes including a dressing of your choice. This is a specific salad & dressing and again in my opinion, should be made as such. Keto Louis Salad can be made with either bay shrimp or pulled crab and I made it using both.

Now in theory, the salad is to made with the dressing going down over everything but the seafood with tons of freshly ground pepper and then with the seafood kind of as the crowning glory, but for visual purposes I put the dressing to the side so I could get a better picture and don’t forget tons of freshly cracked pepper.

I don’t know if a Shrimp or Crab Louis Salad is truly the “king” of salads but it has to stand as right up there at the top. The dressing is fabulous on a Rueben sandwich (if you can eat one) and no, Louis Dressing is NOT 1,000 Island Dressing. Other large salads to be eaten as dinner might be Caesar Salad,  Bacon Broccoli Salad,  Vietnamese Shrimp Bowl,  Steak Salad,  and the famous Cobb Salad.

I do not use much iceberg lettuce (I think maybe 2-3 recipes on the site) but there are times when it is the only lettuce you can use. If prepped properly it is about the crispiest lettuce that I know of and the directions are below for exactly how to do it. I don’t always advocate chopping lettuce with a knife because it causes the lettuce to “rust” quickly (it is better torn) but in this case it will be used relatively quickly so for convenience I do use a knife.  The technique works with Romaine as well.

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.

Louis Salad
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Ingredients
  1. ½ C Mayonnaise
  2. 2 T Olive Oil
  3. 2 T Chili Sauce
  4. 2 T Sugar Free Ketchup
  5. 2 T Fresh Lemon Juice
  6. 2 T Finely Sliced Green Onion Tops
  7. 1 t Worcestershire Sauce
  8. ½ t Dijon Mustard
  9. ¼ t Onion Powder
  10. ¼ t Garlic Powder
  11. 8 C Crisp & Cold Chopped Iceberg Lettuce
  12. 1½ C Tomato Small Dice
  13. 4 Chopped Hard Boiled Eggs
  14. 1 Lb Bay Shrimp, Crab, Or Combo
  15. Lemon Wedges (Garnish)
  16. Freshly Cracked Pepper
Instructions
  1. DRESSING
  2. Mix all ingredients well, put in a 1 cup jar, and refrigerate.
  3. SALAD GREENS
  4. Take off the outer leaves of the head (if badly wilted) and core it. Cut in half and then cut to desires piece sizes-optimally about 1”. Put into sink of cold water and swish it around. Drain the sink, shake off the excess water, put is a bowl, cover with film, and put in the fridge for at least an hour. This will be the crispiest lettuce ever and it works very well for most lettuce and no, you do not need ice. That crispy lettuce you get in a restaurant? Well, that’s how they do it-by the tubful.
  5. ASSEMBLY
  6. Put down lettuce, top with egg, then tomatoes, then sauce, then cracked pepper, and lastly sprinkle on the shrimp. Serve with a side wedge of lemon.
  7. 4 Servings
  8. 449 Calories, 9.1g Protein, 36.0g Fat, 14.3g Carbs, 4.8g Fiber, 9.5g Net Carbs
Notes
  1. Good Grief, this is good and is easily enhanced with asparagus, cucumbers or...
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cajun Shrimp Peppers & Grits

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Keto Cajun Shrimp Peppers & GritsKeto Cajun Shrimp Peppers & GritsKeto Cajun Shrimp Peppers & GritsKeto Cajun Shrimp Peppers & Grits. This recipe originally came from Tillies Restaurant in Short Hills, NJ and sadly, it is now permanently closed. If you are interested in watching the video of how this is made you can see it here. I don’t really even have much to say about this recipe except that it is beyond good and I will let the dish speak for itself.

Of course I did need to change the grits to Cauliflower Grits but otherwise keto Cajun shrimp peppers & grits is as close to the original as possible. Now I’m supposing here, and if you can’t get shishito or padron peppers, then jalapeno peppers would work. I do have access to shishitos and it is what I used but please don’t not make this because you can’t find the right peppers. The biggest difference is that shishitos and padrons are just not quite as spicy as jalapenos.

You will need to used cauliflower grits here and they couldn’t be much easier to make. I do several heads at a time, portion them into ½ cup servings, freeze them and that way I can have them ready when I want them. One head of cauliflower will make fours servings for the recipe.

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

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

Shrimp Peppers & Grits
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Shrimp
  1. 1-1¼ Lbs Peeled Shrimp
  2. 2-3 T Favorite Cajun Spices
  3. 12 Fresh Shishito Or Padron Peppers Sliced ¼”
  4. 1 Medium Shallot Or Half A Small Onion
  5. 12 Whole Roasted Garlic Cloves
  6. 6 T Butter
  7. ¼ C Brandy
  8. 2 T Cooking Sherry
  9. 2 t Worcestershire Sauce
  10. Green Onion (Garnish)
Grits
  1. 2 Cups Cauliflower Grits-Best (Or 2 Cups Mashed Cauliflower)
  2. 1½ t Dried Thyme
  3. ½ t Salt
  4. ⅓ C Heavy Cream
  5. 4 T Butter
Shrimp
  1. Generously sprinkle Cajun spices all over peeled shrimp.
  2. In hot pan melt 2 T butter to brown, and quickly sear seasoned shrimp. Set aside.
  3. Add 2 T butter to pan, letting it begin to brown then add peppers & thinly sliced onions and sauté to translucency.
  4. Add brandy, sherry, & Worcestershire sauce to deglaze pan.
  5. Add back shrimp to heat while also adding last 2 T butter to thicken sauce.
Grits
  1. Put all ingredients except butter into a medium saucepan, mix and cook heat. Add and mix in butter 1 T at a time.
  2. Put grits into a serving bowl, top with shrimp, and garnish with green onions.
  3. 4 Servings
  4. 393 Calories, 9.4g Protein, 35.5g Fat, 8.8g Carbs, 2.2g Fiber, 6.6g Net Carbs
Notes
  1. Nutritionals include grits.
  2. Many of the carbs come from the garlic cloves (about 1 per clove) so if you want fewer carbs use fewer garlic cloves.
  3. You are not going to get much garlic flavor until…you bite into one of those roasted cloves and then…it will dissolve...explode in your mouth and...wow, what a treat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pork Tenderloin

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Keto Pork TenderloinKeto Pork Tenderloin. So, I have been working on a few Covid-19 stay at home recipes for two to three people and this keto pork tenderloin is another one. Others include a Cheese Pizza For Two and Beef Tataki. All are very easy to make, absolutely fabulous to eat and may get you some attention. I love, love, love pork tenderloin, I easily eat it every two-three weeks and am always looking for different ways to fix it with different sauces to enhance it. Keto pork tenderloin is a winner, winner porky dinner. I fixed some whole roasted-in-olive oil cloves of garlic for another new recipe coming soon so I used it to garnish for the picture but I used garlic paste in the recipe which is a heck of a lot easier and fewer carbs. If you love garlic, the whole cloves atop the dish is a pretty stunning presentation and  you are left with some lovely garlic-infused oil to use at some later date.

Maybe the best reason to make this, if you do it right is that the pork can be made in a skillet with no oven use and yes, I’m betting it would be good done on the grill too.

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

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

Pork Tenderloin
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Ingredients
  1. 1 Pork Tenderloin (about 1-1¼ Lbs.)
  2. 2 T Olive Oil (Or Butter Separated)
  3. ¼ C Minced Onions (Or Shallots)
  4. 1 T Garlic Paste***
  5. 2-3 T Coarsely Ground Black Pepper (Fresh Is Always Better)
  6. 2 T Red Wine
  7. 2 t Beef Base Or To Taste (Yes, Chicken Base Will Work As Well)
  8. ½ C Heavy Cream
  9. Parsley To Garnish
Instructions
  1. Heavily coat all sides of your pork tenderloin with pepper and bring to room temperature.
  2. In small skillet on medium-low heat, melt 1 T fat, add onion and cook until translucent.
  3. Add wine and slowly reduce until about ½ T remains and it won’t take long.
  4. Add beef base, garlic & heavy cream and slowly reduce to desired consistency.
  5. On medium heat and in a larger skillet melt last T of fat. Add tenderloin and cook about 4-5 minutes, then turn and cook another 4-5 minutes.
  6. Turn onto each side and cook an additional 1-2 minutes. The idea is to not overcook the meat and when sliced, it should have a very distinct pink color in the center. There is nothing as bad as an overcooked pork tenderloin.
  7. Slice on the diagonal, plate, and get ready for some good eats.
  8. Dab on sauce and garnish with parsley.
  9. 3 Servings
  10. 381 Calories, 37.7g Protein, 26.3g Fat, 3.3g Carbs, 0.2g Fiber, 3.1g Net Carbs
  11. 2 Servings
  12. 571 Calories, 45.6g Protein, 39.5g Fat, 5.0g Carbs, 0.3g Fiber, 4.7g Net Carbs
Notes
  1. I like my pork tenderloin quite pink in the center which keeps it fall-apart-tender to cut. If you like yours completely grey inside then do it a minute or so longer on each side.
  2. If your tenderloin is very large you can always butterfly and flatten it. As you can see from my pic, mine are small, come to me butchered as seen, and do not need butterflying.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cheese Pizza

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Low Carb Cheese PizzaLow Carb Cheese PizzaLow Carb Cheese Pizza. I have wanted to do a low carb cheese pizza for a while and today was the day. It will easily feed three adults and if you have children, cut it into eight wedges instead six, it will feed them as well. I have given the nutritionals for 3 ways to combine pieces.

This is a thin crust pizza and yes, it gets crispy enough to pick it up by the piece. I have shown a pic of the bottom which gets even a bit crispier when put back into the oven to finish melting the cheese. If truth be told I like my cheese a little runnier than shown but I have to say it sure looks pretty in the picture and it was crispy good.

 So I, like most everyone else, am sort of stuck at home with this crummy Covid-19 stuff. Not because I wouldn’t go out when I want to, but because there are not many places left to go except to the grocery store and I am only doing that every 8-9 days. It used to be weekly on Wednesday because of senior day at two of the places I go but they have extended senior day to everyday and I really didn’t always need to go on Wednesday.

Low carb cheese pizza is another Covid-19 dinner and I hope you enjoy it. This is the recipe for the dry Italian Herbs that I use but any herb mixture you like will work just fine.

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

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

Cheese Pizza
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Crust
  1. ½ C Carbalose Flour
  2. 1 T Wheat Gluten
  3. 1 T Coconut Flour
  4. ¼ t Dry Italian Dipping Ingredients
  5. ¼ t Salt
  6. 1 T Golden Flaxseed Meal
  7. 1 T Warm Water
  8. ¼ C Warm Water+More As Needed 1 T At A Time
  9. ½ T Yeast
  10. ¼ t Sugar
  11. 1 T Olive Oil
  12. 1 Drop Liquid Sucralose
Sauce
  1. 1 T Tomato Paste
  2. 1 T Olive Oil
  3. 1 t Dry Italian Dipping Ingredients
  4. 1-2 t Garlic Paste (Depending On How Garlicky You Like Things)
  5. 3-4 T Water
Topping
  1. 2 C Full Fat Mozzarella Cheese
  2. 2 T Parmesan Cheese
  3. 1 T Olive Oil Drizzled Over Finished Pizza (Optional)
  4. Fresh Basil (As Garnish)
Instructions
  1. Preheat oven to 350°.
  2. Put 1st 5 ingredients in processor & pulse to mix.
  3. Add 1 T warm water to flaxseed meal and allow to sit 10 minutes.
  4. Add ¼ C warm water to yeast and sugar and allow to bubble (bloom) for 10 minutes.
  5. Add olive oil and sucralose to bloomed yeast and slowly add to dry ingredients.
  6. Process for 1-2 minutes, adding more water as/if necessary to make a soft dough.
  7. Let rise 15-20 minutes.
  8. If you have a Silpat matt turn dough into center and roll dough as thinly as possible to about an 11” disk.
  9. Transfer to pizza pan or appropriate size pan, dock dough, and bake 10-12 minutes or until it is just beginning to lightly brown. Remove from oven.
  10. Mix all sauce ingredients.
  11. Grate mozzarella cheese.
  12. Smear sauce on pizza disk, top with cheese sprinkle with Parmesan cheese, and put back into oven until cheese is melted, gooey, and barely beginning to gets spots of brown.
  13. Garnish with basil and cut into 6 or 8 wedges.
  14. Drizzle with last 1 T olive oil.
  15. 8 Slices Each
  16. 165 Calories, 11.5g Protein, 12.0g Fat, 5.7g Carbs, 2.6g Fiber, 3.2g Net Carbs
  17. 6 Slices Each
  18. 220 Calories, 15.3g Protein, 16.0g Fat, 7.6g Carbs, 3.4g Fiber, 4.2g Net Carbs
  19. 3 Servings 2 Slices Each
  20. 440 Calories, 30.5g Protein, 32.1g Fat, 15.1g Carbs, 6.8g Fiber, 8.3g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
Keto Shrimp De Jonghe

Keto Shrimp De Jonghe

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Keto Shrimp De JongheKeto Shrimp De JongheKeto Shrimp De Jonghe.  According to record this is a famous dish coming from…Chicago and I’m not sure I care where it came from, but it is truly quite divine. The original recipe was made with tons of butter and bread crumbs and about the only thing I have changed is the breadcrumbs. A cook always mixes and matches spices to their own liking, this is mine, and danged good if I do say so myself.

The idea is that the shrimp be swimming in a buttery breadcrumbed, herby pool of fatty unctuousness and this keto shrimp De Jonghe is all that. Now, do pork rinds taste like bread crumbs? No certainly not, but man, they do make a fabulous stand-in. I had half a mind to try it with Carbalose Bread Crumbs and I’m glad I didn’t as the dish is absolutely perfect the way I tested and then wrote it.

So here we go. Keto shrimp De Jonghe. It’s very easy to make and quite a satisfying keto 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-low carb and diabetic friendly.

Shrimp De Jonghe
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Ingredients
  1. 1¼-1½ Lbs Peeled Raw Shrimp
  2. 12 T Soft Butter (1½ Sticks)
  3. 1 C Pork Rind Dust***
  4. 1 Small Minced Shallot
  5. 1½ T Garlic Paste***
  6. ½ C Sherry
  7. 1 T Dried Parsley
  8. 1 T Dried Chives
  9. 1½ t Dried Thyme
  10. 1 t Salt
  11. ¼ t Cayenne Pepper
  12. ¼ t Paprika
Instructions
  1. Preheat oven to 375°.
  2. Add all ingredients except shrimp into a food processor and process into a paste.
  3. Peel shrimp, including the tail, and lay closely together in a baking dish. With a spoon, dollop butter mixture over all shrimp and spread to cover.
  4. Bake about 18-20 minutes until bubbly around edges.
  5. 4 Servings As Dinner
  6. 606 Calories, 44.0g Protein, 42.8g Fat, 4.0g Carbs, 0.0g Fiber, 4.0g Net Carbs
Notes
  1. Dish is probably best eaten with a knife and a spoon otherwise you are defeating the sauce completely. As you can see I first did mine in an individual casserole dish that contained the buttery mixture perfectly and if you don't have these I would suggest serving in a bowl. (3rd Pic)
  2. I was a little worried that the sauce would not stay in the dish while baking…It was close.
  3. This would probably be very good served over spaghetti squash and in my bowl, I put it over cauliflower grits with green beans.
  4. Can be served at a dinner party as an appetizer for 8.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/