Category Archives: Appetizers

Keto low carb appetizer recipes

Keto Cream Cheese Fondue

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Keto Cream Cheese FondueKeto Cream Cheese FondueKeto Cream Cheese FondueKeto Cream Cheese FondueKeto Cream Cheese FondueKeto Cream Cheese FondueKeto Cream Cheese Fondue. This cream cheese fondue is the second fondue recipe on the site but honestly it is the easier, creamier of the two. Many people have trouble melting Gruyère or other traditional fondue cheeses so this keto cream cheese fondue is for you. Personally it is difficult to tell the difference and it’s what I am going to be making from now on. The ingredients are both piquant and what most people will have on hand or are easily obtainable. Though some of you will use keto cream cheese fondue to dip bread into, its primary purpose is to use it with sausages, vegetables, and yes, even pork rinds are terrific. It also makes a great nachos sauce using pork rinds and if topped with chicken or beef…a fabulous dinner.

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.

Cream Cheese Fondue
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Ingredients
  1. 1⅓ C Heavy Cream
  2. 4 C Finely Shredded Queso (Or White American) Cheese
  3. 2 Oz Full Fat Softened Cream Cheese
  4. 6 T White Wine
  5. 2 T Water
  6. ¼ t Garlic Paste***
  7. ¼ Mustard Powder
  8. ¼ t Cayenne Pepper
  9. ⅛ t Nutmeg Or Mace
Instructions
  1. In a medium sauce pan, slowly mix heavy cream into cream cheese until there are no longer any lumps.
  2. Add water & wine, all spices and making sure there are still no longer any lumps.
  3. Add all spices, mixing well.
  4. Slowly heat on very low to warm.
  5. Begin slowly mixing in cheese 2-3 T at a time, allowing to melt, and then adding more until all has been added. Yes, this will take a bit of time and don't try to hurry the process.
  6. May be served in individual ramekins or in one big pot for everyone to share. Your choice.
  7. 10 Servings
  8. 214 Calories, 10.4g Protein, 28.3g Fat, 2.4g Carbs, 0.0g Fiber, 2.4g Net Carbs
  9. 8 Servings
  10. 268 Calories, 13.0g Protein, 22.9g Fat, 3.0g Carbs, 0.0g Fiber, 3.0g Net Carbs
Notes
  1. Please, only use Philadelphia brand Cream Cheese. I used some off brand crap from Whole Foods the third time I made this and it DID NOT work.
  2. Best if left to sit for 10-15 minutes and if you need to reheat it a bit then just do it slowly while stirring.
  3. If you have leftover it will stay the perfect consistency and will not "harden" in the fridge.
  4. I got my queso shredded cheese from Safeway.
  5. If you like, add more spices to your own taste.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tonnato

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Keto TonnatoKeto TonnatoKeto TonnatoKeto TonnatoKeto Tonnato and it kind of reminds me of the song; you say Potato, I say Potahto, you say Tomato, I say Tomahto…. Let’s call the whole thing off. Only we are not calling the whole thing off because this Keto Tonnato Sauce is literally to die for good. It was and is, traditionally served with veal in Europe (Italy originally)) but here in the good old USA we do not have much veal to speak of anymore as the veal police swept through and decided we shouldn’t be killing baby cows anymore. But the good news is that it is good with lots of other foods. It is really kinda, sorta like a “tuna mayo” if you will. The absolute success to any Keto Tonnato is using a good quality Tuna, packed in real olive oil, and I have shown two pictures of what I use. I have also shown it with veal but it is certainly not limited to it. Notably with chicken or pork scallopini, thinly cut pieces of either tenderloin or loin of pork, vegetables of all kinds which might include broccolini & green beans, and used as a dip with a crudités. When all else fails you can just take a spoon to it and…eat it.

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.

Tonnato
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Ingredients
  1. Tonnato Sauce
  2. 3½-4 Oz High Quality Tuna Packed In Oil
  3. 3 T Lemon Juice
  4. 2 T Olive Oil From Tuna Can
  5. 2 T Mayo
  6. 1 T Anchovy Paste + More To Taste
  7. 1 T Capers + More To Taste
  8. ½ t Garlic Paste
  9. ¼ t Pepper
Instructions
  1. Put all ingredients in a small blender.
  2. (I use my immersion blender as well) & purée.
  3. Eat. It. With. Anything.
  4. 6 Servings
  5. 119 Calories, 4.0g Protein, 10.9g Fat, 1.0g Carbs, 0.0g Fiber, 1.0g Net Carbs
Notes
  1. I can't tell you how good this is. Divine might be a good word.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cabbage Fritters

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

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

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

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

Keto Pork Rind Wraps

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

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

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

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

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

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

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

Keto Anise Eggplant

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Keto Anise EggplantKeto Anise EggplantKeto Anise Eggplant.  When I began thinking about this recipe I had just been in a new (my side of the river) Middle Eastern market where I picked up three of those beautifully small fit in-the-palm-of-your-hands eggplants. I have yet to find them again anywhere so I have decided to do the recipe with regular eggplant rounds. Any variety will work except perhaps the tiny pea eggplants as I really think after cutting them in half they would all but disappear.

Aside from the fact that these keto anise eggplant are visually stunning, they are Tom Terrific delicious. If you have an Asian market near you, you can sometimes find small eggplants there. Don’t worry about the color as they will all look the same after cooking and the only difference will be the shape.

That beautiful little dish? It made its way all the way from Morocco to my humble kitchen.

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.

Anise Eggplant
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Ingredients
  1. Very Small Eggplants Cut In Half Or
  2. 1 Medium Eggplant Cut Into 1” Thick Rounds (8-10 Rounds)
  3. ¼ C Olive Oil
  4. Salt
  5. 2-3 T Ground Anise Seeds
  6. 2-3 T Za’Atar
  7. 1-1½ T Aleppo Pepper
  8. More Salt
  9. ¼ C Labne (Best) Or Full Fat Yogurt
Instructions
  1. Preheat oven to 375°
  2. Drizzle olive oil on foil lined sheet pan.
  3. Lay out eggplant drizzle and brush on more olive oil.
  4. Lightly sprinkle with salt.
  5. Sprinkle generously with ground anise seeds and za’atar.
  6. Bake 40- 45 minutes or until just soft.
  7. Dab top each round with about 1-2 t labne or yogurt (depending on round size).
  8. Sprinkle lightly again with salt.
  9. Sprinkle with more za’atar.
  10. Sprinkle with Aleppo pepper.
  11. Allow 1-2 rounds again, depending on size.
  12. 6 Servings
  13. 95 Calories, 0.9g Protein, 8.9g Fat, 3.2g Carbs, 1.0g Fiber, 2.2g Net Carbs
  14. 4 Servings
  15. 142 Calories, 1.4g Protein, 13.4g Fat, 4.8g Carbs, 1.5g Fiber, 3.3g Net Carbs
Notes
  1. I ground my anise seeds in a small processor and it can also be done with a mortar & pestle. It does not need to be powdered, just break up the seeds pretty well and if wanted, it actually come as a powder.
  2. These also make terrific appetizers.
  3. Za'atar and Aleppo pepper can be purchase in any Middle Eastern market, on line, and even in many grocery stores. When purchasing za'atar make sure to buy "Aleppo Style" which should not have any wheat in it. Wheat is just a cheap filler.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pok Pok Wings

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Keto Pok Pok WingsKeto Pok Pok WingsKeto Pok Pok Wings. It has been many years since I have eaten at the original Pok Pok restaurant because of my diabetes but their wings have always been THE signature dish and they were exquisitely delicious. Kind of the quintessential flavors of Vietnam and Thailand. They were super crispy, very fish saucy, and you really didn’t care what was in them but you knew you loved them. Used to be able to arrive 5 or 10 minutes before they opened and get in but as they became more and more famous you could get there an hour ahead and still end up with another hour to wait. It kind of became a gathering place of people all waiting to get in.

Andy Ricker was the chef behind all the wonderful food at Pok Pok and if you are interested (you should be) you may read about him Here. Andy is a two time James Beard Award winner, former Michelin Star holder for Pok Pok NY and best-selling cookbook author. And…he traveled Thailand with Anthony Bourdain no less. Has also appeared with Guy Fieri on Diners Drive-Ins & Dives.  Sadly, and very recently because of Covid, Andy has closed all five of the Pok Pok restaurants permanently but you can now have these fabulous Keto Pok Pok Wings and is there a difference?…Not much.  One last thing here. These keto Pok Pok wings are made with allulose. As you can see from the sauce pictures it caramelizes just like sugar. I have only begun to start using this product but I will say this…it has fabulous potential.

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.

Pok Pok Wings
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Wings
  1. 3 Lb Split Chicken Wings
  2. 2 T Melted Butter
Sauce
  1. 3 T Butter
  2. 4½ T Allulose***
  3. 3 T Fish Sauce
  4. 6-7 T 40% Heavy Cream
  5. 1 T Pickled Jalapeno Juice
  6. 1 t Garlic Paste***
Garnishes
  1. 2 T Ground Roasted Peanuts
  2. ¼ C Chopped Fresh Cilantro
Instructions
  1. Preheat oven to 425°.
  2. Drizzle melted butter on wings making sure to get them all covered. (If you need more then get more).
  3. Lay wings out on paper lined sheet pans. (See Notes Below)
  4. Bake about 35 minutes or until wings are golden brown & delicious.
Meanwhile Making The Sauce
  1. Heat butter and alllulose on medium low, stirring until it begins to caramelize to a golden brown.
  2. Remove from heat for only a minute or so, add in fish sauce and put back onto medium low heat and slowly cook another 2-3 minutes. Add jalapeno juice, and heavy cream and reduce until thickened like in the picture above.
  3. Take off heat, stir in garlic paste, & let cool a bit and whatever you do, DO NOT stick the end of your finger in it to taste it. It's so hot your finger is probably going to fall off.
  4. Put wings into a large bowl, coat thoroughly with sauce and plate.
  5. Garnish with peanuts and cilantro.
  6. 8 Servings As Appetizers 4 Pieces
  7. 211 Calories, 11.3g Protein, 18.4g Fat, 0.5g Carbs, 0.3g Fiber, 0.2g Net Carbs
  8. 4 Servings As Dinner 8 Pieces
  9. 422 Calories, 22.6g Protein, 36.8g Fat, 1.0g Carbs, 0.6g Fiber, 0.4g Net Carbs
Notes
  1. Please, please, please DO NOT be put off by the smell of the fish sauce as you are adding it. It will go away in 15-20 seconds and as you might imagine it is THE ingredient that makes this wing sauce so fantastic and if you have EVER had Asian food, you have eaten PLENTY of fish sauce.
  2. I hear tell that a lot of people have air fryers, (I do not) and if you do, by all means use it without the melted butter to coat and cook accordingly.
  3. If you get your sauce too thick, thin with a bit of hot water.
  4. The secret to the sauce is cooking it slowly to caramelize the butter & allulose and then the same after adding the cream.
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/

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 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 Stuffed Mini Peppers

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Keto Stuffed Mini PeppersKeto Stuffed Mini PeppersKeto Stuffed Mini Peppers. I am unable to see how large your mini peppers are, as they come in different sizes so, I am going to use kind of an average in telling you how many you may need. These keto stuffed mini peppers are very easy to make, can be table ready in 10-15 minutes, and if you have a bit of help, even less time than that. I happened to pick up a bag of mixed colored peppers and the next thing ya know, in another store, there are seedless red minis which I would have purchased…If only I had known. These little puppies can be used as an appetizer or a replacement for a salad and no matter your choice they are good, good, good and…if you have kids & don’t make them too spicy, they will love them 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-low carb and diabetic friendly.

Stuffed Mini Peppers
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Ingredients
  1. 6 Mini Peppers Stems Off, Cut In Half, And Seeded & Deveined
  2. 4 Oz. Grated Cheddar Cheese (About 1 Cup)
  3. 2 Oz Room Temperature Cream Cheese
  4. 2 Oz Drained Chopped Pimentos
  5. 2 T Mayonnaise
  6. 1 T Soft Butter
  7. 1 T Lime Juice
  8. 1 T Heavy Cream
  9. ⅛ t Salt (More To Taste)
  10. Ground Cumin
  11. Chipotle Powder Or Chili Powder (Optional But Really Good)
Instructions
  1. Cut off tops and tips of peppers, cut in half, and clean out seeds.
  2. Beat cream cheese, butter, mayonnaise, lime juice & salt.
  3. Beat in heavy cream.
  4. Add grated cheese and pimentos & mix well.
  5. Fill pepper halves & lightly sprinkle on ground cumin, chili powder, chipotle powder, or any combo you like.
  6. Refrigerate until ready to eat.
  7. 12 Servings
  8. 69 Calories, 2.7g Protein, 6.2g Fat, 1.1g Carbs, 0.2g Fiber, 0.9g Net Carbs
  9. 6 Servings
  10. 138 Calories, 15.4g Protein, 12.3g Fat, 2.3g Carbs, 0.4g Fiber, 1.9g Net Carbs
Notes
  1. I grated my own cheese and used a larger holed grater. It will probably be handier and a lot faster to buy already shredded cheese.
  2. If you need another pepper so be it. If you have more peppers than filling just eat 'em.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crab Dip

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Keto Crab DipKeto Crab DipKeto Crab DipKeto Crab DipKeto Crab Dip. Was lucky enough to get my hands on some raw chicken skins and I was off to the races with this keto crab dip recipe. It’s the first time I have gotten skins in any number and I kinda wanted to pig out with them.  Now of course this can be scooped with any low carb vegetable but the fried chicken skins?…To die for. Keto crab dip by itself is very easy to make and shouldn’t take more than 30-40 minutes or so and most of that time is just letting the veggies, herbs and spices cook.  I used Parmesan cheese as my topping but pork rind dust could just as easily be used too and surprise, I purchased my crab meat at Safeway. Yes, there a few things I get there and crab is only one of them plus, it comes in handy ½ lb. containers.

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.

Crab Dip
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Ingredients
  1. ½ Lb Crab Meat
  2. 1 C Shredded Mozzarella Cheese
  3. 2 T Butter
  4. ¼ C Green Onions Finely Cut Tops Only
  5. ¼ C Minced Onion (Or Shallot)
  6. ¼ C Minced Celery
  7. 2 Bay Leaves
  8. ½ t Dried Thyme
  9. ¼ t Celery Seed
  10. ¼ t Black Pepper
  11. ¼ t Cayenne Pepper (Or Chipotle Powder Might Be Good)
  12. 2 t Chicken Base*** (+ More To Taste)
  13. 1¼ C Heavy Cream
  14. 2 T White Wine
Topping
  1. ⅓ C Parmesan Cheese
  2. 1 t Paprika
Instructions
  1. Preheat oven to 350°.
  2. Heat butter in a saucepan until it bubbles. Add all ingredients except cream, wine, crab, & cheeses and simmer until vegetables are well cooked and a little brownish.
  3. Add heavy cream & wine and reduce very slightly.
  4. Remove bay leaves & fold in crab meat.
  5. Fold in mozzarella cheese.
  6. Put into one or individual casserole dishes.
  7. Mix Parmesan cheese & paprika and sprinkle on top of casserole.
  8. Bake until the cheese just starts to brown and the sides of the dish begin to bubble or about 10-15 minutes.
  9. Broil for a minute if needed.
  10. Serves 6
  11. 345 Calories, 11.4g Protein, 30.0g Fat 1.5g Carbs, 0.3g Fiber, 1.2g Net Carbs
Notes
  1. DO NOT use imitation crab in this. It is nothing but starchy carbs that hold it together.
  2. Celery sticks make one very good dip stick as do cucumber coins and pepper strips. If all else fails you can use a spoon.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/