Category Archives: All Things Carbalose

All Things Carbalose

Keto Rum Sticky Buns

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Keto Rum Sticky BunsKeto Rum Sticky BunsKeto Rum Sticky BunsKeto Rum Sticky BunsMini Keto Rum Sticky BunsMini Keto Rum Sticky BunsMini Keto Rum Sticky BunsKeto Rum Sticky Buns. You know, it has been many years (10 and counting) that I have been making keto~lowcarb foods for myself (and you of course) and many times it just takes the time to actually make and post a recipe.  That is not the case here.  Posting a recipe involves many steps~It is not just making it and until I got the perfect Keto Rum Caramel Sauce that would work for these keto rum sticky buns, I couldn’t make them.  Well, I have that perfect caramel sauce now so it’s katy-bar-the-door and these are spot, spot on.  I posted a recipe for Cinnamon Walnut Rolls in February of 2014 where I talked about rich rum sticky buns so you can see that it has taken me over 5 years to come up with what I call (at least for myself), the perfect keto rum sticky buns and all I can say is they are beyond fabulous.  There are probably infinitely more new desserts I could do with the sauce but when you feel you have reached the top, and this is it for me, I think maybe I should just stop. Please DO NOT be intimidated by the list of ingredients as these buns are really pretty easy to make.

Because they are indeed so rich I am doing the recipe for either 8 buns, 9 buns, and a smaller 16 count bun for smaller eaters (that be me).  The caramel sauce is actually a fatbomb with zero carbs so put that in your pipe and smoke it and there are other things you can do with it like make Keto Pecan Pralines, use it as a dip for apples and…anything else that may come to your mind. The recipe for the caramel topping below is exactly ½ the Rum Caramel Sauce and my suggestion would be to make the whole recipe since you already know you can make a ½ recipe of the Pecan Pralines with left over sauce.  Lastly, I would like to say that these are a LOT EASIER than the recipe indicates and once you’ve made these keto rum sticky buns just once, you will understand what I am saying. They are not much more work intensive than any other cinnamon roll~they are just better.

For many other Carbalose Flour Recipes please see the All Things Carbalose informational page.

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

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

Rich Rum Sticky Buns
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Caramel Topping
  1. ¼ C Butter
  2. ¼ C Heavy Cream
  3. 2 T Sugarfree Maple Syrup***
  4. 1 T Rum
  5. ½ t Vanilla Extract
  6. ½ C Allulose***
  7. ___
  8. ⅔ C Un-Toasted Pecans (To Be Used Later)
  9. ½ t Butter (To Be Used Later)
Nut Filling
  1. ½ C Pecans
  2. ⅓ C Allulose***
  3. 1½ t Cinnamon
  4. ___
  5. ¼ C Soft 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. 1 Large Beaten Egg (Reserve 1 T)
  10. 2 T Heavy Cream
  11. 2 T Barely Melted Butter
  12. 12 Drops Liquid Sucralose***
  13. ⅓ C Warm Water + More As/If Needed 1 T At A Time
  14. 1½ T Yeast
  15. ½ t Sugar
  16. 1 t Orange Extract (This Is An Important Essential Ingredient)
Caramel Topping
  1. This can be made a day or two in advance (for times sake). Be sure to hide it in the fridge or someone will get into it. Bring to room temperature & heat slightly the day of final assembly.
  2. In a small sauce pan barely, and I mean barely, melt butter, take off heat, add heavy cream, syrup, rum, vanilla, and Allulose. Begin mixing until all is incorporated.
  3. Bring to very slow simmer, stirring occasionally and cook for about 16-18 minutes. It will begin to darken and get a little thicker. The idea is to have a very slow overall bubbling for the total cooking period.
  4. Cool completely.
  5. Refrigerate if not using until the following day. When ready to use bring to room temp.
Nut Filling
  1. Put pecans, cinnamon, and sweetener in small processor and grind until nuts are finely ground. Set aside. This can also be done a day or two ahead of assembly and trust me, it’s easier. I do mine the night before.
Bun 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, orange extract, and melted butter to top of bloomed yeast.
  5. Beat egg, being sure to reserve 1 T and then add cream.
  6. Add egg mixture to bloomed yeast mixture.
  7. Start processor, add liquids, and process for 1-2 minutes or so.
  8. If needed, add more water 1-2 T at a time.
  9. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky to begin with and as you are forming the rectangle to put into your pan it will then end up pretty much non-sticky. It's kind of like magic.
  10. Since you will be rolling this into a rectangle, place dough in a small bread pan, cover with film and let rise about 10-15 minutes.
Final Assembly
  1. Preheat oven to 350°.
  2. Begin bringing caramel sauce to room temperature.
  3. As lightly as is possible grease pan with ½ t butter. Evenly distribute ⅔ C un-toasted pecans (they will get roasty-toasty in the oven). Butter is to hold the pecans in place more than anything else as the buns will slip out with no help after baking.
  4. Invert dough onto bench floured countertop (or your trusty Silpat is perfect) and roll about 9” wide (for 8 rolls) or 10” wide (for 9 rolls) wide and about 14”-16" long. I basically cover my Silpat.
  5. Brush reserved egg wash 1” around the perimeter of dough.
  6. Spread ¼ C butter on dough, (if you have a small off-set spatula this works perfectly) this time leaving it about ½” around perimeter. Don’t cover all the egg wash as this is your “glue”.
  7. Sprinkle nut filling evenly on butter and roll making sure the bottom is tightly glued.
  8. Again, if you use a Silpat you will not need any bench flour.
  9. Take log roll off Silpat onto a cutting surface and with seam down, gently slice log into 8 or 9 buns about 1” wide.
  10. Place cut buns evenly in pan over pecans if using an 10"pie dish and for 9 buns put them 3 to a row in 3 rows in an 8"x8" square pan.
  11. Cover and allow to rise for 15-20 minutes.
  12. Place buns in oven for 30 minutes.
  13. Invert onto serving dish and now the pecans will be on top.
  14. Allow to cool for 14-16 minutes.
  15. Dot each bun with about 1 T caramel sauce, allow to melt slightly, spread completely, and they are ready to serve. If you have made and cooled your sauce while the buns are baking, you should be able to just drizzle it all over warm buns.
  16. 16 Servings
  17. 191 Calories, 5.0g Protein, 17.7g Fat, 7.0g Carbs, 4.3g Fiber, 2.7g Net Carbs
  18. 9 Servings
  19. 342 Calories, 8.8g Protein, 31.4g Fat, 12.4g Carbs, 7.6g Fiber, 4.8g Net Carbs
  20. 8 Servings
  21. 386 Calories, 9.9g Protein, 35.4g Fat, 14.0g Carbs, 8.6g Fiber, 5.4g 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. Nutritionals include all ingredients and I have given them for 8 buns and 9 buns, depending on the size and shape pan (10" round pie dish or an 8"x8" square pan) you may wish to use.
  4. You may have a bit of caramel topping leftover so...you can use it on lowcarb ice cream, throw in more pecans and make a few pralines or um, get out a spoon and have at it.
  5. Now I hear tell that bacon, caramel and pecans are terrific together so if you want to add a few bacon bits to the top of your buns, by all means, do it.
  6. Yes, they freeze beautifully but if you have a family, they won't make it to any freezer.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Flour Dumplings

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Low Carb Carbalose Flour DumplingsLow Carb Carbalose Flour Dumplings.  I have had a lot of people over the years who have either Googled or emailed me about low carb carbalose flour dumplings and I really didn’t have a recipe per se except for the dumplings in my Creamy Chicken & Dumplings so I thought I would do a plain version of them just in case you don’t want the herbs/spices.  My personal opinion is that they go quite well with a gravy like Basic Cream Gravy or the Keto Primal Gravy.

Sautéed in a bit of butter? With gravy?  Yep, they make a great side dish to many meals and this is a really easy way to get dumplings for anything you might want them for.  I have a sneaking suspicion these are going to be a big hit and I believe, if you don’t tell anyone, they’ll not know the difference so…Don’t tell.   No, these are NOT, I repeat NOT, made with Carbquik.

For many other Carbalose Flour Recipes please see the All Things Carbalose informational page.

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

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

Carbalose Flour Dumplings
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Ingredients
  1. 1 C Carbalose Flour***
  2. ½ t Baking Powder
  3. ¼ t Pepper
  4. ⅛ t Guar Gum
  5. ⅛ t Grated Nutmeg
  6. 2 Eggs
  7. ⅓ C Heavy Cream
  8. ⅓ C Hot Water
  9. 1-1½ t Chicken Base*** (This Is Your Salt).
  10. 2 Drops Liquid Sucralose*** (Only If Flour Tastes Bitter To You And WILL NOT make it sweet).
  11. More Freshly Ground Pepper To Taste
Instructions
  1. Beat eggs.
  2. Mix hot water & Sucralose, add chicken base until dissolved, add to eggs and beat, add heavy cream and mix. Add to dry ingredients and beat until smooth.
  3. Using a two teaspoon scoop (about the size of a small melon baller #100 size scoop) drop dough into water (don't crowd) and cook for about 3-4 minutes or until they are no longer doughy. They will float almost immediately so that is not any indication of doneness. Also if you make them larger they will also need a longer poaching time.
  4. Drain and repeat until all dough is used.
  5. You should get about 32-34 good size dumplings. (About 1-1½” in diameter)
  6. 8 Servings-4 Dumplings Each
  7. 87 Calories, 5.5g Protein, 6.3g Fat, 6.1g Carbs, 3.6g Fiber, 2.5g Net Carbs
Notes
  1. You only see 15 dumplings in the picture because I only made a ½ recipe and...I popped one into my mouth before I got it into my soup. Oops.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Flour Scones

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Low Carb Carbalose Flour SconesLow Carb Carbalose Flour SconesLow Carb Carbalose Flour Scones.  I once did the overnight shift (1:00am-9:00am) working for a catering company/restaurant as one of two bakers.  I absolutely loved the job as I was by myself until 6:00am.  It was quiet and I could just work at my own (then) frenetic pace.  One of the many things I made, and mostly for the restaurant, was scones and during my stint there, I made 1,000’s of them. Great big whoppers. Not sure if I have made any since then but I had someone ask me if I had a recipe and I had to tell her no so…I thought I would put one out.  I mostly made fruit scones but you can do that yourself if you wish.  This is just a basic low carb Carbalose Flour Scones recipe and I have to say, they are good warmed, slathered with butter along with a good cup of afternoon coffee or tea.  I personally do not eat afternoon anything except dinner but these were pretty tempting and um, I broke down and ate two of them-thus ruining my dinner plans.  Remember I’m pretty old and simply can’t eat as much as I used to.  I added almonds and a little almond extract but the recipe can be made plain or with any of your own additions.  A little sugarfree raspberry jam?  Oh yeah, and everybody knows raspberries and almonds are a marriage made in foodie heaven. Of course in my haste to eat them…I forgot I even had the raspberry jam but…there will be a next time.

For many other Carbalose Flour Recipes please see All Things Carbalose informational page.

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

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

Carbalose Flour Scones
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Ingredients
  1. 1 C Carbalose Flour***
  2. 3 T Allulose***
  3. 2 T Crushed Sliced Almonds
  4. 2 t Baking Powder
  5. ¼ t Nutmeg (Or Mace)
  6. 3 T Cold Butter Cut Into Small Chunks
  7. 1 Egg
  8. 2 Drops EZ-Sweetz Liquid Sucralose***
  9. ¼ C Sour Cream
  10. 2 T Heavy Cream
  11. ¼ t Almond Extract
  12. ½ t Vanilla Extract
Instructions
  1. Preheat the oven to 360°F.
  2. In a large bowl, whisk together the flour, salt, allulose, nutmeg, and baking powder.
  3. Work in the butter, using your fingers, a fork, or a pastry blender.
  4. In a smaller bowl, whisk eggs, sour cream, heavy cream, Sucralose and extracts.
  5. Stir the wet ingredients into the dry ingredients & mix well.
  6. Using a 3 T or #24 scoop, place 6 evenly sized scones on a baking pan.
  7. Bake the scones for 20 minutes, until they're light golden brown.
  8. Allow to cool slightly.
  9. Serve warm, or at room temperature and yes, they can be frozen.
  10. 6 Servings
  11. 165 Calories, 7.0g Protein, 13.3g Fat, 9.3g Carbs, 5.2g Fiber, 4.1g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Carbalose Kimchi Fritters

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Low Carb Carbalose Kimchi FrittersLow Carb Carbalose Kimchi FrittersKeto Carbalose Kimchi Fritters. I walked into my local neighbor Beaumont Market to talk to a friend and the only way to go in is left by the cheeses and some odd refrigerated items.  A jar of kimchi with a REDUCED sticker on it caught my eye immediately.  Gads, $2.00? For a fermented food?  It’s never going to go out of date so I grabbed it as quickly as I could.  Now, I eat kimchi relatively regularly so this is nothing out of the ordinary.  I ate a serving with Kassler Rippchen and still had enough left over to make these keto carbalose kimchi fritters.  The thing I didn’t realize as I picked up the jar was; the word MILD on part of the label.  I have never heard of “mild” kimchi so I had to go with flow and added some garlic chili paste. Assuming you know what you are doing, unlike myself, you will buy a spicy flavorful kimchi to make these low carb carbalose kimchi fritters.  I have it pictured with Asian Dipping Sauce because they go so well together and you can certainly use anything you would like or…just eat them plain. If you want the simplest dip…naw ya don’t.  I didn’t plan it but I thought you might like to see a bit of chicken p**p that can often accompany a truly raw egg.

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.

Kimchi Pancakes
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Ingredients
  1. 1 Egg
  2. 3-4 T Water
  3. 2-3 T Juice From Kimchi
  4. 2 T Tamari
  5. 1½ C Finely Chopped Kimchi
  6. ¾ C Carbalose Flour***
  7. ½ C Green Onion Tops (Divided)
  8. ¼ C Olive Oil + More If Needed
Instructions
  1. Beat egg, tamari, water, & kimchi juice.
  2. Chop kimchi and add.
  3. Slice onions and add ½ reserving the rest for garnishing.
  4. Heat large sauté pan to medium, add about 2 T oil and when hot, drop batter into oil. Immediately spread with the back of your spoon to size (About a 3½” diameter).
  5. Don’t get ahead of yourself-be patient. These take a little time to brown and set before you flip them-at least 4-5 minutes. Turn and finish cooking. You should be able to get 4 pancakes per cooking, so repeat.
  6. Garnish.
  7. Serve at room temperature on a platter with several small dishes of dipping sauce and allow people to dip…or not.
  8. 8 Servings
  9. 107 Calories, 4.3g Protein, 8.6g Fat, 5.9g Carbs, 3.4g Fiber, 2.5g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Carbalose Duck Fat Shortbread Cookies

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Low Carb Carbalose Duck Fat Shortbread CookiesLow Carb Carbalose Duck Fat Shortbread CookiesLow Carb Carbalose Duck Fat Shortbread CookiesLow Carb Carbalose Duck Fat Shortbread CookiesKeto Carbalose Duck Fat Shortbread Cookies. As I nearly always have duck fat in my refrigerator for sautéing and frying foods, I thought this recipe might be a natural to put on the sight.  I know most of you might not have duck fat but it is usually available in your grocery store or…you can do it the way I do and save your fat when you cook a duck.  I can usually get about 2 cups of fat per duck which of course makes the fat pretty much free-cool huh?  The really nice thing is there is no sugar in these keto carbalose duck fat shortbread cookies and as I have used EZSweetz, and Carbalose flour, for many years, and with newly added Allulose as the sweetener, I am very confident in them. Best of all…they also have no nut flours or coconut in them so they are nicely crunchy from the ground chia seeds and flax seed meal. If you can get your hands on a little duck fat these are very, very easy to make. 1947, I just love the bin# on the chia seeds-it’s the year I was born.

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.

Duck Fat Shortbread Cookies
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Ingredients
  1. 2 C Carbalose Flour***
  2. ⅓ C Butter Softened Plus A Bit More For Baking Dish (About ½ t Only On The Bottom)
  3. ⅓ C Cold Rendered Duck Fat (Needs To Be Cold As Duck Fat Is Liquid At Room Temperature)
  4. ½ C Allulose***
  5. 1 Beaten Egg
  6. 6 Drops EZSweetz Liquid Sucralose***
  7. ½ T Ground Chia Seeds
  8. ½ T Flaxseed Meal
Instructions
  1. Add chia seeds, flax seed meal and EZSweetz to beaten egg and mix well. The chia dust will look like pepper-not to worry and it does not show in the finished product.
  2. In a medium bowl add butter, duck fat, and Allulose mixing slowly at first, until it is incorporated and then beat it until it lightens in color and gets fluffier.
  3. Beat in egg mixture until well incorporated.
  4. On low, add the flour slowly until mixed and dough just comes together.
  5. Spread dough evenly to about ¼” in prepared 10”x10” baking pan.
  6. Dough may seem a be a little dry (stiff) (it's not) and if it is, sprinkle it evenly into pan, distribute & pat down well with your fingers and with a small glass, "roll" over it completely to make the top smooth.
  7. With a sharp thin knife or a bench scraper (best) if you have one, (a filet knife works well for this) cut down to pan every 1” or 9 cuts, turn and cut every 2.50” or 3 cuts for a total of 40 shortbread cookies.
  8. Take a small poker of some kind (wooden skewer works well) and make 2 pokes all the way through to bottom of pan in each shortbread.
  9. Refrigerate for 1 hour, making sure dough is well chilled.
  10. Just before ready to bake, preheat oven to 350°.
  11. Bake 17-18 minutes or until barely browned at the edges.
  12. Cool completely in pan then gently de-pan and enjoy. They are very light and crunchy almost...like a shortbread.
  13. 10 Servings 4 Cookies Each
  14. 188 Calories, 7.5g Protein, 15.7g Fat, 10.5g Carbs, 6.7g Fiber, 3.8g Net Carbs
Notes
  1. Make sure your duck fat is cold to begin with or you will watch it melt before your eyes in the bowl.
  2. Perfect with a mid-afternoon cup of tea.
  3. It is important to cut cookies before baking.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Ham And Cheese Pinwheels

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Low Carb Carbalose Ham And Cheese PinwheelsLow Carb Carbalose Ham And Cheese PinwheelsLow Carb Carbalose Ham And Cheese PinwheelsLow Carb Carbalose Ham And Cheese Pinwheels. These pinwheels are good just plain but really shine with the addition of a pinch of Italian Dipping Oil ingredients. which are listed in the recipe.  These are easy to make, hard to stop eating, and that’s OK because they are so low carb and…they make a terrific snack for kids too. I suspect they might be better done on a sheet pan lined with a Silpat which is what I actually rolled the log on but Duh, it didn’t occur to me until after I had them in a 10″x10″ pan so I just went with the original plan so, you make that own call on that.  As I said these are very easy to make even though the ingredients list may look a little daunting so, at least give ’em a try.  If you have made either the Carbalose Bread or the Italian Parmesan Garlic Knots recipes, you will know what I am saying.

For many other Carbalose Flour Recipes please see All Things Carbalose informational page.

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

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

Ham And Cheese Pinwheels
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Pinwheel Ingredients
  1. 1 C Carbalose Flour
  2. 1 T Wheat Gluten
  3. 2 T Coconut Flour
  4. 2 T Golden Flaxseed Meal
  5. ½ t Salt
  6. ⅛ t Guar Gum
  7. ⅛ t Xanthan Gum
  8. ½ t Dry Italian Dipping Ingredients (Optional)
  9. ½ C +2 T Warm Water
  10. ½ T Yeast
  11. ¼ t Sugar
  12. 2 T Olive Oil
  13. 3 Drops Liquid Sucralose
  14. 1 Egg
  15. ½ Lb Very Thinly Shredded Good Quality Dry Ham
  16. 4 Oz Shredded Swiss Cheese
  17. 2 T Parmesan Cheese (Again Optional)
  18. 2 t Butter (If Using Pan)
Dry Dipping Ingredients
  1. (Optional And You Will Have Lots Leftover For Tons Of Other Recipes)
  2. 1 T Dried Basil
  3. 1 T Garlic Powder
  4. 1 T Dried Thyme
  5. 1 T Dried Oregano
  6. 1 T Dried Rosemary
  7. 1 T Dried Marjoram
  8. 1½ t Black Pepper
  9. 1½ t Salt
  10. ½ t Red Pepper Flakes
Instructions
  1. Mix all dry dipping ingredients.
  2. Add 2 T hot tap water to flaxseed meal. Set aside 10 minutes to let it thicken.
  3. Bloom yeast & sugar in remaining ½ C warm water for 10 minutes or until foamy.
  4. Put first 8 ingredients in processor and pulse to blend.
  5. Add flaxseed and pulse to blend in.
  6. Add liquid Sucralose & olive oil to top of bloomed yeast and with machine running add to processor.
  7. Run processor for at least a minute and probably a little longer adding any additional water as needed a little at a time.
  8. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  9. Form into a small square, put into a small un-greased container, and cover with film for about 20 minutes. No need to double this. As you can see, it does not have much yeast or sugar to rise because you don't need them to puff up like a balloon.
  10. Preheat oven to 400°.
  11. Roll dough (on your Silpat) to completely cover.
  12. Brush 1" egg wash around perimeter of dough
  13. Put down shredded ham and cover with Swiss cheese.
  14. Roll as tightly as you can to form a log.
  15. Now, starting at the center with both hands gently "pull" log to about 20".
  16. Gently Cut into 20-1" pinwheels. If you can't get your log to 20" then cut them a little less than 1".
  17. In buttered 10"x10" pan put in 4 rows of 5.
  18. If using a Silpat do the same.
  19. Sprinkle tops with Parmesan cheese if using.
  20. Bake panned pinwheels 30 minutes and a Silpat (easiest) 25 minutes.
  21. 2 Per Serving
  22. 10 Servings
  23. 158 Calories, 12.7g Protein, 10.5g Fat, 6.1g Carbs, 3.8g Fiber, 2.3g Net Carbs
Notes
  1. If you are going to use your Silpat, move your log to a cutting board to stretch and gently cut it then put pinwheels back onto Silpat to bake.
  2. Save the rest of your egg for something else.
  3. I used 2 oz. gruyere and 2 oz. raclette cheeses mixed (both are Swiss cheeses) and that's why the cheeses look different colors.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Pecan Walnut Coffee Cake

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Low Carb Carbalose Pecan Walnut Coffee CakeLow Carb Carbalose Pecan Walnut Coffee CakeLow Carb Carbalose Pecan Walnut Coffee Cake. You may wonder why this coffee cake looks so dark and it’s because I used to use a different sweetener for most all the sugar-free sweetener. The sweetener, when wet, became darker than you think it should.  I just particularly liked the product and it’s flavor.  If you prefer, you can now use Allulose and it will not be so brown. Rest assured they taste the same. Anyway…still very easy to make and really good eats.

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

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

Carbalose Pecan Walnut Coffee Cake
Print
Nut Topping
  1. ¼ C Softened Butter Dropped In Small Pieces
  2. ¼ C Carbalose Flour***
  3. ½ C Allulose***
  4. 1 t Cinnamon
  5. ¼ C Finely Chopped Pecans (See Notes)
  6. ¼ C Finely Chopped Walnuts (See Notes)
Cream Cheese Filling
  1. 4 Ounces Softened Cream Cheese
  2. 2 T Allulose***
  3. ¾ t Vanilla Extract
  4. ½ t Cinnamon
  5. ⅓ C Finely Chopped Pecans
  6. ¼ C Barely Warmed Heavy Cream
  7. 1 Drop Liquid Sucralose***
The Cake
  1. 2 C Carbalose***
  2. 1½ t Baking Powder
  3. 1½ t Baking Soda
  4. 1 C Softened Butter
  5. ½ C Allulose***
  6. 16 Drops EZSweetz***
  7. 3 Large Eggs
  8. 1 t Vanilla Extract
  9. 1¼ C Sour Cream
  10. 1 t Butter (For Greasing Pan)
Crumb Topping
  1. Combine all the crumb ingredients in a small bowl.
  2. Mix with a fork (or, go on and get your hands into it) until the mixture resembles crumbs. Set aside.
Cream Cheese Swirl
  1. Beat the cream cheese and allulose until fluffy.
  2. Mix in the vanilla, Sucralose cinnamon and gently add the heavy cream. Stir in the pecans. Set aside.
Cake
  1. Preheat oven to 350°F. Lightly butter a 10”x10 pan.
  2. Mix the flour, baking powder, & baking soda. Set aside.
  3. With an electric mixer beat the butter, allulose and EZSweetz until fluffy. Add the eggs, one at a time, beating just until combined after each addition. Mix in the vanilla.
  4. Gradually add flour mixture ⅓ at a time alternating with sour cream and mixing just until combined.
  5. Transfer the batter (it will be thick) to the prepared pan. Top the batter with spoonfuls of the cream cheese filling and using an up and down motion with a knife or better yet, a small offset spatula, to swirl.
  6. Sprinkle the nut topping evenly over the top of the cake.
  7. Bake 50-60 minutes, or until a toothpick inserted into the center comes out clean. Make sure to check center as sometimes a cake look done but will fall after coming out of the oven and these do not rise too much anyway. They are very dense….and good.
  8. Also to test for doneness look at the edges of your pan and when finishing, the coffee cake will begin to pull away from the pan.
  9. 16 Servings
  10. 305 Calories, 7.2 Protein, 26.2g Fat, 8.8 Carbs, 4.7g Fiber, 4.1g Net Carb
Notes
  1. When I say finely chopped nuts this is what I did. I have a small Cuisinart that runs in reverse to chop instead of grinding, so this process is very easy. Grinding makes it too fine but pulsing when on chopping works well.
  2. I would be careful trying to eat two of these as they are very high in fat. If you do attempt it just be aware you may feel awfully full unless it is all you eat and...even then...
  3. One of the things I love about low carb baking, and there are many, it that nothing is sticky and these are no different. Looks sticky but…not. Not to the pan and not to you.
  4. If you are feeling particular decadent add a teaspoon of melted butter on top as you serve them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Ginger Cheesecake Tarts

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Low Carb Ginger Cheesecake TartLow Carb Ginger Cheesecake TartLow Carb Ginger Cheesecake TartLow Carb Ginger Cheesecake TartKeto Ginger Cheesecake Tarts.  Not long ago I published a recipe for Giant Ginger Cookies and quickly realized I could probably do a couple more based on the cookies and this is the first one that popped into my mind.  Since the cookie recipe make 15 very large ones, and they are crispy, why not make a kind of graham cracker crumb and use it as the crust base for a cheesecake.  Well, it worked really well and I am here to tell you they are deliciously sinful.  If you do not have the same 4½” tart pans I do then of course a larger pan will work beautifully and just not quite as easy to deal with since the filling only uses 8 oz. cream cheese.  These keto ginger cheesecake tarts are extremely dense and very filling, especially after a dinner.  Nutritionals include the ginger cookies crumb base and you will need a recipe of them to complete the tarts.  Take a good look in the first picture and you can see how dense the crumb is…just like a graham crumb.  Always remember that the longer you can leave it in the refrigerator, within reason, the more dense and thick the cheesecake becomes.  If you do not intend eating them in more than several days, they freeze beautifully.  The tart shells are also really good using anything that goes with the flavor of ginger like maybe a sugar-free ginger cream or whipped cream and raspberries & strawberries. If by some chance you are here and you don’t like ginger, you can always use your favorite low carb cookies for cheesecake or this dandy recipe for a thick creamy New York Cheesecake with the Two Crust Sizes For Most Nearly Any Pie recipe which is nearly identical to graham cracker crust. Yes keto ginger cheesecake tarts can also be made into a larger tart cut into 8 slices.  I just thought the smaller versions were a nice touch, especially for company and portion control.

You may question the use of ground chia seeds and it has to do the the bindability of sugar-free baked goods and it is one of the things that helps and that also includes the flax seed 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.

Ginger Cheesecake Tart
Print
4-4½” Removable Bottom Tart Pans
Crust
  1. 4 Giant Ginger Cookies Ground To Crumbs (Should Get about 1-1¼ C)
  2. ½ T Allulose
  3. ½ T Flaxseed Meal
  4. ½ T Ground Chia Seeds
  5. ⅓ C Melted Butter
Cheesecake Batter
  1. 8 Oz Cream Cheese
  2. ⅓ C Allulose
  3. ¼ C Heavy Cream
  4. 1 t Vanilla Extract
  5. 1 Egg
Sour Cream Topping
  1. ½ C Sour Cream
  2. ½ t Vanilla Extract
  3. 1 t Allulose
Instructions
  1. Mix all crust ingredients and let sit for 10-15 minutes then gently pat ¼ of the crumbs into each tart pan making sure to push up as high as you can to cover the sides the of the pan. The finished tart will pop out very easily if after you fill them carefully with the batter, it is all kept inside the shell. (I could have pushed my cookies filling up into the top of the tart tin a little further).
  2. Bake at 340° for 9-10 minutes, remove to counter to fill and turn down heat to 300°
  3. Meanwhile with cream cheese at room temperature beat with Just Like Sugar beating until well incorporated & scraping down a couple of times to get it mixed to smooth..
  4. Add vanilla and heavy cream and incorporate, again scraping down well.
  5. Now add egg and on low barely mix into batter until just incorporated and stop scraping to smooth. At this point you don’t want any more beating because it creates bubbles which are a no-no.
  6. Add ¼ of the batter to each shell and bake 23-24 minutes.
  7. Put on cooling rack in for at least an hour until completely, completely cool.
  8. Turn oven to 400°.
  9. Mix all topping ingredients.
  10. If you have a small offset spatula this is a time to use it. If you don’t have one then use the back of a small spoon.
  11. Take ¼ or about 2 T of the topping and put into the center of a cooled tart and spread it only to the very edge, and no more trying not to get it on the crust or pan.
  12. Pop into the oven 6 minutes and again put on cooling rack to cool, cover gently & refrigerate for at least 4 hours and more if possible as the longer they are refrigerated the thicker and more dense they become.
  13. When ready to serve, pop the tart out of the pan and quarter. Don't forget to take the removable bottom off.
  14. 8 Servings
  15. 266 Calories, 5.4g Protein, 25.2g Fat 7.3g Carbs, 2.7g Fiber, 4.6g Net Carbs
Notes
  1. Don’t worry if you overcook them a bit they will settle down and be just fine.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Giant Ginger Cookies

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Low Carb Carbalose Giant Ginger CookiesLow Carb Carbalose Giant Ginger CookiesLow Carb Carbalose Giant Ginger Cookies. I have often wondered why it seems so difficult to get a crispy low carb cookie and now I know-it is.  This is my first attempt at making cookies with Carbalose flour so I have no basis of comparison but I know this: there is no almond flour and no coconut flour.  Don’t know for sure but this must be some kind of secret.  Anyway, these are delicious & crispy and every once in a while, crispy is good.

I have made and taken new pics on the top and is the way they should look. They say true confessions are good for the soul so here goes another one:  I did not have the right sweetener for the first pics (at the bottom now).  I had the Baking but not the Granular since I don’t use much of it and there is a difference so…use the right product for the job…but the taste-ooh la la.

Down below in the notes I said I would be testing another recipe using these cookies and it didn’t take me long to come up with these Ginger Cheesecake Tarts

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

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

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

Giant Ginger Cookies
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Ingredients
  1. 2¼ C Carbalose Flour***
  2. 3 Sticks Butter
  3. 1 C Allulose*** +
  4. ⅓ C Allulose***
  5. ¼ C Molasses
  6. 1 Egg
  7. 1 T Dried Ginger
  8. ¾ t Cinnamon
  9. ½ t Dried Clove Powder
  10. ½ t Mace Or Nutmeg
Instructions
  1. Preheat oven to 340°
  2. With electric mixer begin to slowly cream butter. Add egg, molasses and then then slowly add Allulose until well incorporated. Mixture will be thick.
  3. In larger bowl mix all dry ingredients. Add wet to dry and with same mixer mix until completely incorporated. It will take a bit of time but it needs to be done.
  4. Use a 2” ¼ C scoop, make 15-16 2” balls and place evenly on a parchment papered cookie sheet pan. I have a sheet pan that I could fit all 15 cookies on. Generously sieve on ⅓ C Allulose and using a flat disc or glass (I used my Norpro pounder), or even your fingers, flatten the balls to about ¼".
  5. Cook no more than 10-12 minutes, leaving on sheet about 10 minutes before putting onto cooling racks.
  6. Cookies should be surprisingly nice and crispy.
  7. 15 Servings
  8. 146 Calories, 5.2g Protein, 11.2g Fat, 10.9g Carbs, 4.5g Fiber, 6.4g Net Carbs
Notes
  1. Based on the crumb of these cookies I'm going to make a prediction here. I think if you ground them and added enough melted butter, they would make a kick butt base for a cheesecake or anything else you needed a cookie or graham cracker base for. I will be testing this in the future but...you can test it now...if you want.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Tomato Basil Bruschetta

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Low Carb Carbalose Tomato Basil BruschettaLow Carb Carbalose Tomato Basil BruschettaLow Carb Carbalose Tomato Basil BruschettaLow Carb Carbalose Tomato Basil BruschettaLow Carb Carbalose Tomato Basil Bruschetta. This is my low carb version of Tomato Basil Bruschetta originally made by Julia Child and made famous in the movie Julie & Julia.  I can say that I never had Julia’s recipe but I have a pretty good imagination when it comes to what food might taste like and these are so seriously tasty as to boggle even my mind.

There are no fancy ingredients to make this low carb carbablose tomato basil bruschetta except that you will need a loaf of Carbalose Flour Bread.  In the movie the bread was fried (I assume in olive oil) and so is mine.  The color and evenness of frying is clearly evident as well as making it extremely crispy. You can use regular tomatoes which will weep a little as they marinate but the juices will not be used as only a hint of balsamic vinegar is needed anyway and that’s if you even decide to use it at all.  I originally made this a while ago and I didn’t have fresh basil.  When I buy fresh basil, and don’t use all of it, I douse it with olive oil and freeze for later use in a sauce of some kind.  So-I am showing both the old picture and the new one using fresh basil which I happen to have left over from making Green Beans Zucchini Basil Verde.  I’m not even sure balsamic vinegar is original to the recipe so leave it out if you wish. I didn’t use it in my first version and did the second time.  I personally think it’s better without it.  I also think it would be better to have mixed the basil in with the tomatoes but since I love to eat it fresh, I piled it on top.  Either way…

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

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

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

Tomato Basil Bruschetta
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Ingredients
  1. 2 Pieces Carbalose Bread
  2. 3-4 T Olive Oil I Used 3 T Total But Don't Worry If You Have It Leftover (You Want It Fried)
  3. 1 Large Or 2 Small Seeded & Chopped Roma Tomatoes
  4. ½ t Crushed Garlic
  5. 1 t Balsamic Vinegar (Optional)
  6. ¼ t Salt
  7. 4-6 Leaves Basil Coarsely Chopped
Instructions
  1. Slowly fry bread in olive oil, drain allowing it to cool, & it will not take long.
  2. Dice tomato and put into a small bowl.
  3. Mix in garlic and vinegar if using.
  4. Spread tomatoes over toast, sprinkle with salt, and top with basil.
  5. 2 Servings
  6. 305 Calories, 6.6g Protein, 25.9g Fat, 11.8g Carbs, 5.4g Fiber, 6.4g Net Carbs
Notes
  1. Nutritionals include 1 slice Carbalose bread.
  2. You can double or triple the recipe ad infinitum.
  3. You want to fry your bread to the color you see in the pictures making sure they are just normal sized thickness. Any thicker and they will not be completely crispy.
  4. I'm not kidding, this is as good as it looks.
  5. I have never used any other low-carb bread to make bruschetta and if it's what you want to use then so be it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Soft Pretzels

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

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

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

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

Carbalose Soft Pretzels
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Pretzels
  1. 1¼ C Carbalose Flour***
  2. 2 T Wheat Gluten***
  3. 2 T Coconut Flour
  4. 2 T Golden Flaxseed Meal
  5. ½ t Salt
  6. ⅛ t Guar Gum
  7. ⅛ t Xanthan Gum
  8. ½ C +3 T Warm Water
  9. 1 T Yeast
  10. ½ t Sugar
  11. 2 T Melted Coconut Oil
  12. 3 Drops Liquid Sucralose
  13. ¼ C Water
  14. 1½ t Baking Soda
  15. Kosher Salt
Mustard Sauce
  1. 6 T Dijon Mustard
  2. 2 T Allulose*** (Or Your Favorite Sweetener)
Instructions
  1. Bloom yeast & sugar in warm water for 10 minutes or until foamy.
  2. Put first 7 ingredients into food processor.
  3. Add liquid Sucralose & coconut oil to top of bloomed yeast and with machine running add to processor.
  4. Run processor for at least a minute and probably a little longer adding any additional water if/as needed 1 T at a time.
  5. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  6. Form into a ball and put in un-greased bowl and cover with film for about 30 minutes until almost doubled.
  7. Divide dough into 6-2¼-2½ oz. pieces and form individual balls.
  8. Preheat oven to 425°.
  9. Working quickly take each ball and roll into a 9" rope. (See Picture) By the time they are all finished (resting) begin again and roll into 18” ropes.
  10. Shape ropes into a U on work table. Pick up ends, make a complete twist and bring around to bottom of U and secure. Place on sheet pan making sure they are shaped like a pretzel.
  11. Brush generously with soda water and sprinkle with Kosher salt.
  12. Allow to rise about 20 minutes and pop them into the oven until golden brown or about 14-15 minutes.
  13. 6 Servings
  14. 138 Calories, 9.3g Protein, 8.0g Fat, 13.2g Carbs, 7.9g Fiber, 5.3g Net Carbs
Notes
  1. Don’t over salt your pretzels as the soda water will add a salty twang of its own but...if you like salty pretzels by all means go for it.
  2. The pretzels look a little wrinkly and that is perfectly normal.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Italian Parmesan Garlic Knots

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

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

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

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

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

Carbalose Italian Parmesan Garlic Knots
Print
Knot Ingredients
  1. 1 C Carbalose Flour
  2. 2 T Wheat Gluten
  3. 2 T Coconut Flour
  4. 2 T Golden Flaxseed Meal
  5. ½ t Salt
  6. ⅛ t Guar Gum
  7. ⅛ t Xanthan Gum
  8. ½ t Dry Italian Dipping Ingredients
  9. ½ C +2 T Warm Water
  10. 1 T Yeast
  11. ½ t Sugar
  12. 2 T Olive Oil
  13. 3 Drops Liquid Sucralose
Dry Dipping Ingredients
  1. 1 T Dried Basil
  2. 1 T Garlic Powder
  3. 1 T Dried Thyme
  4. 1 T Dried Oregano
  5. 1 T Dried Rosemary
  6. 1 T Dried Marjoram
  7. 1½ t Black Pepper
  8. 1½ t Salt
  9. ½ t Red Pepper Flakes
Finishing Ingredients
  1. 3 T Olive Oil
  2. ½ T Parmesan Cheese
  3. 1 t Dry Dipping Ingredients
  4. 1 t Garlic Paste***
Instructions
  1. Mix all dry dipping ingredients.
  2. Add 2 T hot tap water to flaxseed meal. Set aside 10 minutes to let it thicken.
  3. Bloom yeast & sugar in remaining ½ C warm water for 10 minutes or until foamy.
  4. Put first 8 ingredients in processor and pulse to blend.
  5. Add flaxseed and pulse to blend in.
  6. Add liquid Sucralose & olive oil to top of bloomed yeast and with machine running add to processor.
  7. Run processor for at least a minute and probably a little longer adding any additional water as needed a little at a time.
  8. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  9. Form into a small ball, put into a small un-greased container, and cover with film for about 30 minutes.
  10. Divide dough into 8 1½ oz. pieces and make individual balls.
  11. Preheat oven to 400°.
  12. Take each ball and roll into a 6" rope. (See Picture) By the time they are finished (resting) begin again and roll into 9" ropes and tie into knots.
  13. Cover and allow to rise about 20 minutes and pop them into the oven for 20 minutes.
  14. Cool just slightly.
  15. Mix dry 1 t dry dipping ingredients with olive oil cheese, and garlic mixing well.
  16. Toss each warm knot into mixture. I actually used my fingers and did they ever smell good.
  17. 8 Servings
  18. 153 Calories, 6.0g Protein, 12.8g Fat, 8.5g Carbs, 5.0g Fiber, 3.5g Net Carbs
Notes
  1. These go well as a side to many salads.
  2. Sadly, you may have a bit of the olive oil mixture left and if you do my suggestion is to add a little more oil and it on some other vegetable like...broccoli and since I was having pork tenderloin for dinner, I used it to drizzle on that. Waste not-want not.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/