Category Archives: Appetizers

Keto low carb appetizer recipes

Keto Shrimp Pecan Truffles

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Keto Shrimp Pecan TrufflesKeto Shrimp Pecan TrufflesKeto Shrimp Pecan Truffles. Clearly, the toasted pecans may look like the star of this show but all of the ingredients go so well together using the cream cheese as glue. We mostly think of truffles as some type of chocolatey confection and in my lifetime I have eaten and loved many of them but that is not the case here as these keto shrimp pecan truffles are savory.

I doubt many of you know this but after mostly retiring from the restaurant biz in 2002-03, I began making & selling quilts, many of which can be seen here.  People told me I was nuts as you could barely give away a quilt let alone sell them but I showed them that they were so wrong. I ended up selling quilts to people all over the world let alone all over the U.S.  During the time I was teaching myself to quilt, I was also watching a program on PBS called Cooking In Quilt Country with Marsha Adams.  I don’t know if Marsha was Amish in Ohio or even if she ever made a quilt or not but man, could she cook.  The program was a marriage made in heaven for a gal like me.  And so, these low carb shrimp pecan truffles are an homage to Marsha.  The recipe is hers and as she made them.  The only thing I don’t know is how large they were so I have made them bitesize, eminently poppable, and…probably easy to overeat but, have no fear as they are so low carb it just doesn’t matter.

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 Pecan Truffles
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Ingredients
  1. 8 Oz Cream Cheese
  2. ¾ Lb Finely Minced Or Ground Cooked Shrimp (Squeezed & Minced Small Bay Shrimp Are Great For This)
  3. 2 t Dried Parsley
  4. 2 t Dijon Mustard
  5. 2 t Lemon Juice
  6. 2-3 Drops Hot Sauce
  7. Pinch Onion Powder
  8. ¼ t Salt
  9. ¼ t Pepper
  10. 1 C Finely Chopped & Toasted Pecans
  11. Toothpicks
Instructions
  1. In a medium bowl combine all ingredients except the nuts & refrigerate overnight.
  2. Place the toasted nuts in a shallow dish.
  3. Form the cheese & shrimp mixture into ¾” balls or use a #100 scoop.
  4. Roll the balls in the nuts and refrigerate again until serving time.
  5. Stick in some toothpicks with more to the side.
  6. 36 Servings
  7. 47 Calories, .7g Protein, 4.7g Fat, 0.8g Carbs, 0.5g Fiber, 0.3g Net Carbs
Notes
  1. I pulsed the shrimp in my small processor.
  2. Don't forget to toast your pecans and I pulsed them in my processor too.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

LowCarb Chinese BBQ Pork

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LowCarb Chinese BBQ PorkLow Carb Chinese BBQ Pork LoinLow Carb Chinese BBQ Pork LoinLow Carb Chinese BBQ Pork LoinLow Carb Chinese BBQ Pork Loin

LowCarb Chinese BBQ Pork.  (Char Siu) Many years ago when I landed in the Pacific Northwest from the mountains of Colorado, one of the first things I was introduced to was Chinese BBQ Pork. Someone I met, who remains a very dear friend, shared some with me and it was another “love at first bite” moment.  I had never had anything like it but I knew one thing, I was going to eat it again and again and again…that was, until I couldn’t eat sugar anymore.  But…with the figuring out of my new Hoisin Sauce recipe used for making Peking Duck, I can make this BBQ sauce basically sugar-free and it is exactly as I remember it.  Hoisin Sauce is only one of the ingredients and is needed to complete the dish, but this is a relatively easy appetizer to make so hold onto your hats because the ride is well worth the trip.

Imagine my anticipation when I realized I could make this LowCarb Chinese BBQ Pork  (Char Siu in Chinese).  I had to buy a whole pork loin roast (about 4 lbs.), cut it into quarters, make the sauce, marinate the meat overnight (not necessary), cook it, wait for it to cool completely, slice it, take pictures and then for the first time since 2002 finally have it again.

I normally eat once a day in the afternoon about 3:30-4:00pm and if you think I was going to wait that long-think again.  As soon as I had everything set up and sliced the meat for the final pictures…I pigged out on it and I mean PIGGED OUT at 11:00am. It is/was exactly as I remembered it.  Did I eat it all?  No, it was even too much for me but great thing?…I can have it again tomorrow.

I have given you the recipe for the Chinese mustard the way I like it.  If you aren’t used to it, it may still blow your head off but it is a little different than that crud you get with Chinese take-out.  Remember, once you have made something it is much easier to make it again…and again…and I will.

If you want to impress your sports fans on game day this is one of the ways to do it.

This recipe for LowCarb Chinese BBQ Pork Loin makes enough for 8 as an appetizer (5 pieces) or dinner for 4 (10 pieces).  If you do it as an appetizer you can make and then freeze what you don’t need and then think how easy it will be the next time you want it.  I’m kidding, you WILL eat every bit of this.

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.

Chinese BBQ Pork Loin (Char Siu)
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Ingredients
  1. 2 Lbs Boneless Pork Loin (About 7" Long)
  2. ¼ C Tamari
  3. 2 T My Low Carb Hoisin Sauce
  4. 2 T Oyster Sauce
  5. 2 T Sugar Free Rice Wine Vinegar
  6. 2 T Allulose***
  7. 1 t Crushed Garlic
  8. ½ t Five Spice Powder
  9. 10 Drops Red Food Coloring (Optional But Traditional)
  10. Sesame Seeds
  11. Chinese Hot Mustard (Recipe Below)
Chinese Mustard Recipe
  1. 2 T Mustard Powder
  2. 2 t Tamari Sauce
  3. 2 t Sugar Free Rice Wine Vinegar
  4. 2 t Dijon Mustard
  5. 2 t Water+Additional To Dilute If Wanted After It Rests
Instructions
  1. Cut pork loin in half. Pieces should look like picture. A whole pork loin can weight up to 10-11 lbs but is normally sold as a 2 lbs-4 lbs package so plan accordingly.
  2. Put pork into double plastic bag.
  3. Combine next 8 ingredients, mix well and spoon scant ½ into pork pieces, massaging into meat. Don't overdo the marinade into the pork as it will be less than you need for dipping.
  4. Roll up bag, put into a metal bowl (for safety) and refrigerate overnight.
  5. Take meat out of fridge at least 4 hours before cooking.
  6. Turn oven to broil and let heat for 5 minutes.
  7. Discard any used marinade.
  8. Lay foil on sheet pan, place meat, put under broiler about 10" below heat (middle oven shelf) for 5 minutes, turn, broil 5 more minutes, turn over once more for another not more than 5 minutes for a total of about 15 minutes broiling. If it chars all the better as it tastes wonderful.
  9. DO NOT overcook.
  10. Leaving it uncovered, let it sit on counter 15 minutes. Continue leaving it uncovered and put in refrigerator to cool-to-cold-thoroughly.
  11. Make mustard sauce and let sit at least 10-15 minutes.
  12. Slice cold pork very thinly and as you can see I got 20 slices from 1 lb. of pork.
  13. Arrange on a large platter, putting 3-4 small dipping bowls of mustard, sesame seeds, and the remaining marinade sauce. This will give you two flavor profiles. 1.) spicy hot-dipped into mustard & then seeds and 2.) sweet dipped into the marinade.
  14. 8 Appetizer Servings
  15. 302 Calories, 27.7g Protein, 18.6g Fat, 4.9g Carbs, 1.2g Fiber, 3.7g Net Carbs
  16. 4 Dinner Servings
  17. 550 Calories, 52.7g Protein, 33.2g Fat 7.6g Carbs 1.8g Fiber, 5.8g Net Carbs
Notes
  1. If your pieces end up weighing more than a lb. add 1-2 minutes per cooking cycle. As I said, you do not want to over cook it.
  2. I bought a 4 lb. roast as I wanted to try some other different things with it. If you buy about 7"-8" of whole roast and cut it in half you should be good to go.
  3. If you do it carefully, cooking the meat should work well on an outside BBQ grill.
  4. This is another great communal dining experience.
  5. Do not attempt to use a Pork Tenderloin as it would cook far to quickly to get a char and would end up like shoe leather. My opinion is that the loin is the perfect meat.
  6. Please DO NOT try to cook the pork loin whole-it will not work-it needs to be cut into the 2 pieces.
  7. Nutritionals include everything seen.
  8. Geez Louise, this is such good eats.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Spicy Korean Wings

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Low Carb Spicy Korean Chicken WingsLow Carb Spicy Korean Chicken WingsLow Carb Spicy Korean Wings.  These are killer wings and you can make them as spicy or mild as you wish. I like mine kinda medium to spicy but that plate of 12 wings you see there? I ate them. All. By. Myself.  All I had for dinner with the wings were the few jicama sticks in the back of the plate. I have subsequently changed the pic and I am now down to a respectable 8 wings with a little more than just jicama sticks.  These can be eaten as an appetizer or a dinner and only depends on how many you can put away and what else you serve with them.  I just happen to like mine for dinner.  Of course a huge platter of Low Carb Spicy Korean Wings on game day is perfect and actually can be served on a platter for any communal eating.  Put these in front of a bunch of hungry men and watch them disappear as if by magic, so have fun as they are easy peasy.

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.

Spicy Korean Chicken Wings
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Ingredients
  1. 3 Lbs Split Chicken Wings Or About 32 pieces
  2. 2 T Butter Or Olive Oil
  3. Salt
  4. Pepper
  5. ¼ C Sugar-Free Ketchup***
  6. ¼ C Sugar-Free Rice Wine Vinegar
  7. ¼ C Tamari
  8. 2 T Just Like Sugar Brown***
  9. 1 T Oyster Sauce
  10. 2 t Chili Garlic Sauce (+ More If You’re Brave)
  11. ¼ C Thinly Sliced Green Onions (Garnish)
  12. ¼ C Chopped Cilantro (Garnish)
  13. 2 T Toasted Sesame Seeds (Garnish)
Instructions
  1. Preheat oven to 400°.
  2. Foil-line large sheet pan and silpat is better.
  3. Put wings on sheet pan, lightly salt & pepper and put into the oven for 40-45 minutes.
  4. Mix all wet ingredients down to the garnishes.
  5. Toast sesame seeds if toasting.
  6. Cut green onions and cilantro.
  7. Put wings in a large bowl, dump in sauce, and mix to coat all wings.
  8. Plate or put on a platter and garnish with sesame seeds, green onions, and cilantro.
  9. 8 Servings 4 Pieces As Appetizer
  10. 179 Calories, 12.1g Protein, 10.6g Fat 2.2g Carbs, .9g Fiber, 1.8g Net Carbs
  11. 4 Servings 8 Pieces As Dinner
  12. 307 Calories, 24.2g Protein, 21.1g Fat 4.3g Carbs, 1.8g Fiber, 2.5 Net Carbs
Notes
  1. If you haven't made a mess of the foil you can wrap the bones in it & pop them in a plastic bag for disposal.
  2. Wings will stick a bit to foil and not to a Silpat so...your choice.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Guacamole

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Low Carb GuacamoleLow Carb GuacamoleLow Carb GuacamoleKeto Guacamole. I have long wanted to make this post and it seemed kind of dumb with only 4 measly ingredients.  There are probably hundreds of recipes for guacamole on the internet and what would make my keto carb guacamore anything special? Actually, I think there are two thing that set mine apart.  That it tastes the way should.  I have always though of guacamole as a side salad/condiment and not necessarily a dip.  Do I use it as such? Yes I do, and I also use it to go with other things like Cheese Tortilla Fajitas, Mexican Cheese Taco Salad, or Fish Tostadas On Cheese Crisps. The second thing that sets mine apart is the creaminess of the avocado itself. Yeah, it has the traditional green onions and diced tomatoes but the avocado is as smooth as a baby’s butt which gives the mouth feel the consistency of soft butter. How do I get the avocado to that consistency?  With an immersion blender plain and simple.  No smashing with a fork or potato masher which will not give you much of anything but chunky and no processor to clean.

I don’t use any extraneous ingredients in keto guacamole;  just avocado, green onions, tomatoes, & salt.  It isn’t suppose to blast you with heat or flavors that don’t go together, it is a palate cleanser and cooling agent after eating spicier foods. How often do I make guacamole?  More than I like to think about which is probably once every 1-2 weeks. And the good news? It’s healthy.

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

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

Creamy Smooth Guacamole
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Ingredients
  1. 1 Medium To Large Avocado
  2. ⅓ C Small Cut Green Onion Tops
  3. ⅓ C Diced Tomato (About ½ A Medium Tomato)
  4. ¼ t Salt+More To Taste If Necessary
Instructions
  1. Dice tomato.
  2. Cut green onions.
  3. Cut avocado into smallish chunks and add to small bowl.
  4. With your immersion blender push down into the avocado and pulse. Continue the up and down until all chunks have been drawn down and thru the head of the blender.
  5. Turn off blender and try to get as much mashed avocado out of it as possible.
  6. Sprinkle in salt, add onions and tomatoes and with a large spoon, blend until mixed.
  7. Eat immediately.
  8. 2 Servings
  9. 173 Calories, 2.6g Protein, 14.2g Fat, 10.8g Carbs, 7.9g Fiber, 2.9g Net Carbs
  10. 4 Servings
  11. 85 Calories, 1.3g Protein, 7.3g Fat, 5.4g Carbs, 3.9g Fiber, 1.5g Net Carbs
Notes
  1. Let's get real here. It would probably be impossible for one person to eat all this but shared by two people, watching a game-oh-yeah. Unless you have small kids, 4 servings is out of the question.
  2. My bowl was too big but my two smaller metal bowl were in the fridge with something or another in them.
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 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/

Keto Duck Rillettes

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Keto Duck RillettesLow Carb Duck RillettesLow Carb Duck RillettesKeto Duck Rillettes. Some time ago I did a recipe for Pulled Pork Butter Rillettes and this is nearly, if not identical.  The ingredients are almost the same and so are the instructions.  Only the names have been changed “to protect the innocent”.  A couple days ago I tweeted out some pictures saying I was fixing a duck because I need more…duck fat for cooking.  To buy Duck Fat is about $15.50 for an 8 oz. jar (if the stuff is even in stock) and if I can get 2 cups of fat from one duck…well, you can see the advantages.  Literally, two jars of duck fat is more than I paid for the whole duck.  Not only do I get the duck skin candy and two meals from one duck, I also have enough fat (two cups) and meat to make this Duck Rillettes with fat left over. What’s not to like?  It really makes the 2 duck meals + the fat FREE, and I am all in when it comes to FREE.  So I hope you make this often as your meals are FREE.  The recipe is only ½ the amounts of the pork rillettes as you will not have 1 lb. of meat left after your duck dinner for two.  Take a good look at the picture of my fat in its container and you will readily see why D’artagnan calls it liquid gold. Low carb duck rillettes is truly the perfect keto appetizer.

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 Rillettes
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Ingredients
  1. 8 Oz. Duck Meat
  2. ¾ C Rendered & Melted Duck Fat (Divided)
  3. ¼ C Chicken Broth
  4. 5 Crushed Juniper Berries (I Used My Mortar & Pestle To Really Break These Up)
  5. 1 Bay Leaf
  6. 1 T Grated Shallot (Or Onion)
  7. ½ T Brandy
  8. ½ t Salt (More To Taste)
  9. ½ t Crushed Thyme (More To Taste)
  10. ¼ t Crushed Garlic
  11. ⅛ t Pepper
  12. ⅛ t Crushed Red Pepper
  13. Pinch Allspice
  14. Pinch Coriander
Instructions
  1. Chop or put duck in processor, pulse several times & put into mixing bowl. You don’t want mush but you do want to shorten the longer strands. I actually do a coarse chop and then hand pull it. Chopping is easiest and you won't need to clean your processor...one more time after cooking...and this is a good thing but...it will be a bit chunkier which is fine.
  2. On low heat put ½ C duck fat & then rest of ingredients into small skillet and simmer until the shallots/onions are pasty and it will not take long.
  3. Remove bay leaf.
  4. Add to duck meat and mix well.
  5. Divide and put into 2 ramekins leaving enough room to cover each with additional fat.
  6. Seal each ramekin with 2 T melted fat.
  7. Serve at room temperature.
  8. 4 Servings
  9. 619 Calories, 14.1g Protein, 55.2g Fat, 0.5g Carbs, 0.0g Fiber, 0.5g Net Carbs
Notes
  1. For my chicken broth I use ¼ C water and 1 t chicken base.
  2. I know at the end of a meal it is difficult to do much more than the dishes but if you pull your left over duck meat while it's warm it will make things easier all the way around and there is a bonus, you can stand there like an animal and eat any left-over skin if, by some chance, there is any left.
  3. Duck fat does not solidify at room temperature so it is best to make sure the rillettes are refrigerator cold, spoon on the final layer of fat, and refrigerate again until ready for service.
  4. Always bring back to room temperature before eating.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Oysters Rockefeller

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Low Carb Oysters RockefellerLow Carb Oysters RockefellerLow Carb Oysters Rockefeller.  This is the way I have made Oysters Rockefeller forever.  It is not traditional in some ways but it sure is good.  It may look right to you, but a few of the ingredients are not necessarily traditional in any…traditional way.  I use a lot of herbs & spices and have tons of small liquor bottles that are tucked away upstairs.  For many years I collected mini bottles from all over the country and at some point I was going to sell the collection when I ended up in Oregon which has some strange old laws, one of which is;  you can’t sell any bottle of liquor, no matter the size.  Something to do with trafficking illegal liquor and probably protecting liquor store operators. Yes, sadly, the only way to get liquor here is through a “state run” store which mean no “free enterprise” here either. But I digress.  I probably do have Pernod in a mini bottle but I have never used it and I sure didn’t want to fish it out of the attic just for this recipe and anyway, I also don’t drink the stuff.  If you blow up the picture you can see little flecks around the spinach and it’s ground anise seeds which are as close to licorice as I want to get.  I know the French love & make Pernod, and I do love & make lots of French food but hey, I’m not French and I just don’t like the stuff. Of course that yellow blob on top of each low carb oysters rockefeller is Hollandaise Sauce and you will need a recipe of 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.

Oysters Rockefeller
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Ingredients
  1. 1 Hollandaise Recipe
  2. 12 Small Oysters (I Gently Poached Mine In Water & Then Drained On A Paper Towel)
  3. 12 Oz Finely Chopped & Squeezed Spinach (Frozen Works Quite Well)
  4. ½ C Heavy Cream
  5. 4 Oz Grated Raclette Or Gruyere Cheese (Yes, Swiss Works But It Is Not As Tasty)
  6. ½ C Very Finely Chopped Onion
  7. 1 T Butter
  8. 1 t Chicken Base
  9. 1 t Ground Anise Seed (Optional)
  10. 2 T Parmesan Cheese (Optional)
  11. Salt & Pepper To Taste
Instructions
  1. Poach oysters in gently simmering water for about 30 seconds, turn and repeat. Drain
  2. Melt butter in sauce pan, add onions, and sauté until translucent.
  3. Add spinach, chicken base & heavy cream and reduce a little. Take off heat, add cheese, & mix thoroughly.
  4. If making whole recipe put spinach into an 8x8 baking dish, sprinkle with anise, nestle in the oysters, top with hollandaise and put under broiler until hollandaise just begins to brown slightly.
  5. If using Parmesan, sprinkle over hollandaise which will help keep it from browning.
  6. 6 Servings
  7. 269 Calories, 16.5g Protein, 18.1g Fat, 5.9g Carbs, .9g Fiber, 5.0g Net Carbs
  8. 4 Servings
  9. 403 Calories, 24.7g Protein, 27.1g Fat, 8.8g Carbs, 1.4g Fiber, 7.4g Net Carbs
Notes
  1. As you can see, little miss piggy ate three oysters but two would have been plenty enough.
  2. Surprisingly 2g carbs come from each oyster.
  3. You can sprinkle a little Parmesan cheese over the top but I rather like all my flavor coming from everything else in the recipe.
  4. Notice I did not broil my oysters when topped with the hollandaise. I simply do not like cooked hollandaise and it's your choice.
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 Butter Fried Squid

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Low Carb Butter Fried SquidLow Carb Butter Fried SquidLow Carb Butter Fried Squid (Calamari) tastes a whole lot better than it might sound.  It is infused with garlic, ginger, oyster sauce, rice vinegar, and gobs of butter.  My husband and his brothers, forever made a game of trying to find the best fried calamari in the country.  There is a Thai Restaurant up around the corner from me on Fremont by the name of Tuk Tuk that in my opinion, serves the best calamari I have ever had.  On their menu it is called Salt & Pepper Calamari and it is served with lots of fresh green onion tops.  The problem now of course is that I would no longer eat breaded anything let alone calamari soooo…this is my go-to calamari dish now.  I personally happen to like the tentacles and my grocery store happens to sell them separately, but any combination of body/tentacles is 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 or low carb and diabetic friendly.

Butter Fried Squid (Calamari)
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Ingredients
  1. 1 Lb Cleaned Squid Tentacles & Body Parts (Do Not Wash And Make Sure They Are Dry)
  2. 4 T Butter
  3. 1 C Green Onion Tops Cut about 2-2½" long
  4. 2 t Oyster Sauce (You Can Also Use Fish Sauce Or A Combination-I Happen To Have Oyster)
  5. 2 t Crushed Garlic
  6. 1 t Rice Vinegar
  7. ¾ t Powdered Ginger
  8. Salt & Pepper Only If Wanted/Needed
Instructions
  1. In hot pan melt butter adding garlic, vinegar & ginger, and sauté for 1 minute.
  2. Add squid & green onions and sauté, stirring constantly, for no more than 1-2 minutes. You DO NOT want to overcook them.
  3. 4 Servings
  4. 215 Calories, 18.2g Protein, 13.1g Fat, 4.9g Carbs, .8g Fiber, 4.1g Net Carbs
Notes
  1. No matter how dry and no matter the heat, the squid is going to give up it's liquid (liquor) and to take advantage of this it is best served in a bowl so you can get every last bit of it. Don't ever throw away any flavor.
  2. If you can get whole clean squid tubes you can cut them yourself into about ¾" pieces.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fish Spread

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Low Carb Fish SpreadLow Carb Fish Spread. More than likely any fish spread will be low carb and the best way to keep it this way is to eat it with vegetables rather than high carby crackers.  I do have a couple of good low carb cracker recipes on the site and the best one might be the Sour Cream & Chive Crackers.  If you feel particularly daring, you might also try it with toasted Carbalose Bread which has only 2.9g carbs per slice.

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.

Fish Spread
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Ingredients
  1. 1 Lb White Fish (Tilapia or Rockfish Work Very Well)
  2. 1 T Butter
  3. ½ Cup Mayo
  4. ½ C Sour Cream (Or Crème Fraiche)
  5. ⅓ C Lemon Juice
  6. ¼ C Minced Onion
  7. ¼ C Minced Green Onion Tops
  8. 1 Stalk Celery Minced
  9. 1 Tiny Jalapeno Pepper Seeded & Minced
  10. 1 T Horseradish Cream
  11. 2 t Tabasco Sauce
  12. 1½ t Dijon Mustard
  13. 1 t Paprika
  14. 1 t Liquid Smoke
  15. ½ t Worcestershire Sauce
  16. ½ t Salt
  17. Pepper To Taste
Instructions
  1. Cook fish in butter then cool and flake well like kind of mash it up including any butter you may have left over.
  2. Mix rest of ingredients, add macerated fish and refrigerate for at least several hours.
  3. Add pepper to taste.
  4. 8 Servings
  5. 144 Calories, 12.8g Protein, 9.4g Fat, 2.2g Carbs, .4g Fiber, 1.8g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cold Stuffed Jalapeño Peppers

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Low Carb Cold Stuffed Jalapeño PeppersLow Carb Cold Stuffed Jalapeño PeppersLow Carb Cold Stuffed Jalapeño PeppersKeto Cold Stuffed Jalapeño Peppers come a little later. Nearly 40 years ago as a young lass of 27 in Denver CO, I was hired as the 1st woman trainee for management by Furr’s Cafeterias.  Now of course today, I know you are laughing yourselves silly but back in 1977 this was a big deal, I mean a huge deal.  It was 6 months of really intense training.  6 weeks with the first cook or “chef”  6 weeks in the bakery 6 in salads etc.  In case you are wondering yes, I did go on the be the 1st woman manager of what was at the time, the smallest cafeteria in the company in Arvada, CO.  They subsequently built a much larger Arvada store and mine was closed.  (Long after I had left)

I am here to tell you that not only did I learn to cook in a different way than I was used to but I also quickly learned the business side of a restaurant too.  Sadly, all but a handful of around 70 cafeterias have closed and those that are left are all in TX.  I think their Millionaire’s Pie is the only recipe they ever released and by the way, it was delicious & I used to loved it.

Meanwhile, back at the farm, these keto cold stuffed jalapeño peppers can be spicy unlike their rather tame Baked Stuffed Jalapeño Pepper  cousins.  They are rawness at it’s best.  We used to make them at Furr’s and they sold like hotcakes.  If you don’t like hot then these may not be for you but put them out for a bunch of men, and sit back to watch the fireworks.  Men will make it a contest to see who can eat the most.  Think I’m kidding?  Try it.  You can control the heat a bit by by de-seeding but leaving the veiny innards and using chipotle powder, hot sauce or a combination.  As you can see to the left, jalapeño peppers are way down on the Scoville Heat Chart.

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.

Cold Stuffed Jalapeño Peppers
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Ingredients
  1. 4 Jalapeño Peppers Stems Off, Cut In Half, And Seeded & Deveined (Wear Gloves)
  2. 4 Oz. Grated Cheddar Cheese
  3. 2 Oz Room Temperature Cream Cheese
  4. 2 Oz Drained Pimentos
  5. 2 T Mayonnaise
  6. 1 T Butter
  7. 1 T Lime Juice
  8. 1 T Heavy Cream
  9. ⅛ t Salt (More To Taste)
  10. Ground Cumin
  11. Chipotle Powder (Optional But Really Good)
  12. Hot Sauce (Optional)
Instructions
  1. Beat cream cheese, butter, mayonnaise & lime juice.
  2. Blend in heavy cream.
  3. Add grated cheese, pimentos, & salt and mix well.
  4. Generously fill pepper halves & sprinkle on ground cumin.
  5. Refrigerate, but bring to room temperature before serving.
  6. 4 Servings
  7. 255 Calories, 8.5 g Protein, 23.8g Fat, 2.4g Carbs, .6g Fiber, 1.8g Net Carbs
Notes
  1. I only had 3 peppers and as you can see I had enough to do 1 more.
  2. You can easily multiply this recipe as many times as you want.
  3. If you veined your peppers it will be a good idea to use a hot sauce as they can be pretty tame.
  4. What you see on the appetizer plate are mine sprinkled with not only cumin but also chipotle powder which imparts that smoky flavor that jalapeños are so famous for.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/