Category Archives: Appetizers

Keto low carb appetizer recipes

Keto Pulled Pork Rillettes

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Low Carb Pulled Pork Butter RillettesKeto Pulled Pork Rillettes.  Can you believe this started as potted meat and as lowly French peasant food? All I gotta say is the French know how to eat and I don’t care how it started. The biggest difference between a pâté and a rillettes is texture plus it needs to be served at room temperature to really savor the fat completely. Once you make this I think you will make it again & again.  Many people sort of cringe when they think about eating lard but here is a question; you eat bacon don’t you?  Bacon is lard laced with a little meat and in my world lard is not only good, it is good for you.  My problem with this dish is what to eat it with/on.  Traditionally a Keto Pulled Pork Rillettes is smeared on toast points and more likely on rustic French bread. I don’t have a good suggestion here except to eat it with a fork and yep, that’s what I do.  Every once is awhile I splurge and eat it on my Carbalose Bread. Since I make this with Pulled Pork instead of with pork belly I don’t often end up with enough lard but since I render my own anyway, I always have it on hand. You can’t go with less in this recipe so for Pete’s sake buy some (real) Lard or render your own as it so easy and actually much less expensive.  I do get the broth from my own pulled pork so if you don’t do your own, you can use a little chicken broth.  This has got to be the ultimate LCHF recipe on this site. If, by chance you prefer duck, here is the recipe for Duck Rillettes.

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.

Pulled Pork Butter Rillettes
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Ingredients
  1. 1 Lb Pulled Pork
  2. 1½ C Rendered & Melted Pork Fat (Divided)
  3. ½ C Pork Broth (Chicken Broth Will Work As Well)
  4. 4 Crushed To Powder Juniper Berries (I Use My Mortar & Pestle)
  5. 2 Bay Leaves
  6. 2 T Grated Shallot (Or Onion)
  7. 1 T Brandy
  8. ¾ t Salt (More To Taste)
  9. ¾ t Crushed Thyme (More To Taste)
  10. ½ t Crushed Garlic
  11. ¼ t Pepper
  12. ¼ t Crushed Red Pepper
  13. ⅛ t Allspice
  14. ⅛ t Coriander
Instructions
  1. Chop or put pork in processor, pulse several times & put into mixing bowl. You don’t want mush but you do want to shorten the longer strands. 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.
  2. On low heat put 1 C pork fat & then rest of ingredients into small skillet and cook until the onions are pasty and it will not take long.
  3. Remove bay leaves.
  4. Add to pork and mix well.
  5. Divide and put into 4 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. 8 Servings
  9. 619 Calories, 55.2g Fat, 14.1g Protein, .5g Carbs, 0g Fiber, .5g Net Carbs
Notes
  1. After sealing with fat it should easily last a week or two in the refrigerator…but I doubt you would leave it alone that long.
  2. Don’t think you can make a meal of this as the satiety level is very high due to the great amount of fat...and there will be those of you who try because it is that good.
  3. Wrapped and frozen works quite well but remember to bring to room temperature before serving.
  4. If you opt to use chicken broth use ½ C water and 1-2 t chicken base.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Salmon Cakes & Tartar Sauce

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Low Carb Salmon Cakes & Tartar SauceSalmon Cake & AsparagusLow Carb Salmon Cakes & Tartar Sauce and what better place to put  some spinach, maybe a slice of tomato, an egg, & a side of asparagus with Hollandaise Sauce? If you want to make these plain (and there is nothing plain about them) you might want the recipe for Tartar Sauce

If you have ring molds they will certainly help in the making of these as anyone who has ever tried to form a seafood cake will attest -they fall apart very easily.  I personally do not have these molds but I do have really old larger tuna cans that I have used for years and if you buy rings you will probably find other ways to use them as well. (Think eggs). But you can certainly make 8 & serve 2 each as the smaller cakes are easier to deal with. Norpro makes a set of 4-3½” muffin rings for somewhere around $7-8.  They will make life easier and here is a place to get more Ring Molds than you ever thought possible.

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.
Salmon Cakes & Tartar Sauce
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Ingredients
  1. 1 Lb Salmon
  2. 1 Egg
  3. ⅓ C Crushed Pork Rinds***
  4. ⅓ C Mayonnaise
  5. ⅓ C Shredded Mozzarella Cheese
  6. ⅓ C Tiny Diced Onions
  7. ⅓ C Thinly Sliced Green Onion Tops
  8. 3 T Lemon Juice
  9. ¼ t Garlic Powder
  10. ½ t Cajun Spice
  11. ½ t Salt
  12. 1½ C Crushed Pork Rinds***
  13. 3 T Butter
Instructions
  1. Combine egg, mayonnaise, ⅓ C pork rinds, mozzarella, onions, garlic powder, cajun spice, salt, and lemon juice.
  2. Fold in flaked salmon.
  3. Gently form salmon cakes and put into pork skins. Do not try to turn them as they fall apart easily. Just take more skins and gently press onto the tops.
  4. If, and I mean if, you have egg rings this is a time to use them.
  5. Lightly butter rings and place one in pork skins. fill ring & sprinkle more skins on top. Repeat.
  6. I actually do not have rings because way back when, I started saving tuna cans and that is what I use.
  7. Place salmon cakes in butter, cook 6-7 minutes, remove rings, flip gently, and cook another 6-7 minutes. You want your cakes to be nice & crispy, and golden brown & delicious.
  8. Serve with tartar sauce and a wedge of lemon.
  9. 4 Servings
  10. 544 Calories, 31.5g Protein, 45.2g Fat 2.9g Carbs, .5g Fiber, 2.4g Net Carbs
  11. 8 Servings
  12. 272 Calories, 15.8g Protein, 22.6g Fat 1.5g Carbs, .3g Fiber, 1.2g Net Carbs
Notes
  1. These may be served as a main course or as an appetizer and I have given the nutritionals for both. If you have your own favorite Remoulade then feel free.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Caramelized Onion Dip

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Low Carb Caramelized Onion DipLow Carb Caramelized Onion DipLow Carb Caramelized Onion Dip. I had been buying a Caramelized Onion Dip from my local New Seasons Market for many years and at $8.00/lb I thought maybe I should just start making it myself. Kept testing amounts and this recipe pretty well nails it. Now I will say they used shallots but who in heaven’s name could afford as many shallots as it would take to make this? I do use shallots for many things and by themselves, in comparison to the taste of onions, there is a definite difference but I can’t tell it in this recipe.  Anyone who tells you that you can caramelize onions in 10-15 minutes is full of it. You can’t & don’t try it.  The onions in the pan were done properly in about 45-50 minutes.  This is also terrific served atop a simple sautéed chicken breast.

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.

Caramelized Onion Dip
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Ingredients
  1. 2 Large Onions Peeled & Sliced Thinly Then Quarter Round Slices
  2. 2 T Olive Oil
  3. 1 T Butter
  4. ½ C Sour Cream
  5. ⅓ C Mayo
  6. 2 t Lemon Juice
  7. ¾ t Crushed Dried Thyme
  8. ¼ t Garlic Powder
  9. ¼ t Salt
  10. ¼ t Pepper
Instructions
  1. Put butter & olive oil in a large pan over low heat and add sliced onions. Cook, stirring occasionally, until onions are a dark caramel color or about 45-60 minutes. It is very important to do this slowly so you don’t scorch the onions so have patience with the process.
  2. Cool onions.
  3. In medium bowl, mix rest of ingredients thoroughly then add in cooled onions.
  4. 24 Servings 2 t Each Serving
  5. 45 Calories, .2g Protein, 5.5g Fat, 1.1g Carbs, .2g Fiber, .9g Net Carbs
Notes
  1. Your onions are best sliced on a mandoline so that they are all of an even thickness and thinly sliced.
  2. Serve with you favorite vegetables and as you can see I use pork rinds which is, in my opinion, the best thing anyway, with sliced vegetables coming in only a close second.
  3. If you are able to tolerate a couple more carbs then I might suggest Blue Diamond Country Ranch Rice Crackers with this. If you eat just 4 crackers it only adds 5.5g net carbs and with 2 t of dip on each cracker, & used as an appetizer, they are very filling.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Sweet Spicy Asian Chicken Wings

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Low Carb Sweet And Spicy Asian Chicken WingsKeto Sweet Spicy Asian Chicken Wings are the second wings recipe on the site and they are so good I had to share them.  I don’t design paleo dishes but sometimes they just turn out that way. Since moving to Portland, OR I had come to love Asian food of just about any kind but then that diabetes stuff just stepped in and stopped me until I found better ways to fix them.  Unfortunately, most Asian foods are laden with sugar…but not these little Keto Sweet Spicy Asian Chicken Wings puppies.

You could make these as boneless wings with cut up thigh meat but I think part of the charm of wings is the slower eating with the bones in tack and anyway, too much of our meats come without bones.  The sauce will not be thick since there is no sugar in it so serve it to the side and dip your wings.  Use them as an appetizer and make a complete Asian dinner with a small Thai Salad/Sweet & Spicy Peanut Sauce & Crab Rangoon Bundles/Asian Drizzle

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.
Sweet & Spicy Asian Chicken Wings
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Ingredients
  1. 3 Lbs Split Chicken Wings Or About 32 Pieces Room Temperature
  2. 2 T Melter Butter
  3. ¼ C Tamari Sauce
  4. ¼ C Apple Cider Vinegar
  5. 2 T Lemon Juice
  6. 3 T Allulose
  7. 2 T Green Onion Tops
  8. 1 t Crushed Garlic
  9. 1 t Dried Ginger
  10. ¼ t Crushed Red Pepper
  11. 1 t Orange Extract (Optional)
  12. Cilantro For Garnish
  13. Green Onions For Garnish
Instructions
  1. Bring wings to room temperature.
  2. Except wings, mix all ingredients is a small sauce pan and heat until a bit thick.
  3. Preheat oven to 400°.
  4. Line sheet pans with parchment paper, put down the wings and drizzle with butter to coat.
  5. Bake 40-45 minutes.
  6. Toss wings in a large bowl with sauce.
  7. Garnish with cilantro & green onions.
  8. 4 Servings
  9. 454 Calories, 42.9g Protein, 29.7g Fat, 1.8g Carbs, .4g Fiber, 1.4g Net Carbs
  10. 6 Servings
  11. 302 Calories, 28.6g Protein, 19.8g Fat, 1.2g Carbs, .3g Fiber, .9g Net Carbs
Notes
  1. Depending on whether your wings come with their tips or not, you may get more that 4 servings, however with that said, I tend to pig out on these things. Yes, I do cut off the tips and I do split the wings into two pieces.
  2. 1 T of orange extract will give an additional depth of flavor.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
 

Keto Steak TarTare

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Keto Steak TarTareKeto Steak TarTareKeto Steak TarTare. In case you haven’t noticed I DO eat raw beef from time to time (think Carpaccio) and this is one I eat a lot.  Every time I see it on a restaurant menu which is not so often anymore I order it, and for as many times as I have ordered it, it is always different and I have to say I like my own recipe best. If you see it at all it is usually served with a raw egg or quail yolk but what the hey, I just blend it all together.  Steak Tartare is also always served with some kind of bread or toast but I just eat the meat and savor the flavor.  To tell the truth this is one of the few times I might use my own recipe for Carbalose Flour Bread and the bread is totally optional.  Another nice lowcarb option would be to serve and spread it on endive.

There are many beautiful ways to present a keto steak tartare.  Some restaurants prepare the meat and then artfully add the other ingredients around it but for our purposes we are going to just gently mix all the ingredients 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.

Steak Tartare
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Ingredients
  1. ½ Lb Chopped Beef Tenderloin
  2. 2 Egg Yolks
  3. 3 T Minced Shallots
  4. 3 T Minced Red Onions
  5. 2 T Capers
  6. 2 T Olive Oil
  7. 1½ t Dijon Mustard
  8. 1½ t Crushed Garlic
  9. 1½ t Worcestershire Sauce
  10. ¼ t Salt (+ More To Taste If Needed)
  11. Lots Of Freshly Ground Pepper
  12. 2 Finely Chopped Hard Boiled Egg (Garnish & Optional)
  13. 6 Slices Bread Buttered & Toasted Carbalose Bread (Or Not)
Instructions
  1. Hard boil, cool, & chop eggs. (If using)
  2. Add shallots, mustard, garlic, Worcestershire sauce, egg yolks salt & olive oil to small processor and pulse.
  3. Add tenderloin and capers and pulse a couple of times. You want small chunks of meat-not hamburger.
  4. Blend in red onions.
  5. Toast bread if using, butter, and spread top with tartare.
  6. Garnish plate with hard boiled egg if using.
  7. Serve immediately.
  8. 6 Servings
  9. 185 Calories, 10.6g Protein, 14.8g Fat, 2.3g Carbs, .1g Fiber, 2.2g Net Carbs
Notes
  1. Nutritionals include the hard boiled eggs.
  2. You can make it look like the picture by yes, using PVC pipe and it is a great inexpensive way to form food. I have ancient tuna cans that I have used forever because they are the perfect size (height) for me.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Angels On Horseback

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Low Carb Angels On HorsebackLow Carb Angels On Horseback. Back in the day there was a restaurant in Durango, CO that served these. They came on buttered toast points and ye gads I was in love L.U.V. As an appetizer they are so easy to make, I mean look at the ingredients. You will need fresh oysters as canned are already cooked and these are cooked. They can be made in a very hot oven or broiled but are really at their best & highest flavor done on a small blazing hot grill and particularly good dipped in Remoulade.

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.

Angels On Horseback
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Ingredients
  1. 16 Fresh Oysters
  2. 8 Slices Of Thin Bacon
  3. 16 Toothpicks Soaked In Water
  4. 4 Lemons Wedges
Instructions
  1. Partially cook bacon keeping it still limp and pliable.
  2. Cut each bacon strip in half, wrap snuggly around an oyster, and secure it with a toothpick.
  3. If cooking in the oven preheat to 450° and cook until bacon is crispy.
  4. If broiling set under broiler for 2-3 minutes, turn and finish.
  5. If grilling same as broiling.
  6. 4 Servings
  7. 220 Calories, 13.9g Protein, 17.3g Fat, 2.2g Carbs, 0g Fiber, 2.2 Net Carbs
Notes
  1. If you have longer skewers available then string 4 per skewer.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb GroundDogs

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Low Carb GroundDogsLow Carb GroundDogsLow Carb GroundDogs. Just in time for groundhog day and in march the GroundDogs. This is pathetically easy & your children (husbands) should love this super easy recipe.  No, we are not making hot dogs, only grinding them for a salad-like lunch or as a spread for crackers.  Have  to say I really had fun naming this puppy and hey N.Y. Mayor Bill de Blasio, keep your hands off these low carb grounddogs.  No ground hogs or dogs of any kind will be harmed in the making of this dish.

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.

GroundDogs
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Ingredients
  1. 4 ¼ Lb Hot Dogs (I Use Hebrew National)
  2. ½ C Mayonnaise
  3. ⅓ C Sugarfree Sweet Pickle Relish (Mt. Olive)
  4. 3 T Yellow Mustard
  5. 1 t Liquid Smoke
Instructions
  1. Brown and then grind (process) hotdogs.
  2. Mix rest of ingredients.
  3. Blend in dog meat.
  4. 4 Servings
  5. 473 Calories, 13.1g Protein, 45.4g Fat, 3.0g Carbs, 0g Fiber, 3.0g Net Carbs
Notes
  1. It may seem a little soupy to begin with and if you are going to eat it immediately (not advised and see below) use a little less mayo but if put in the refrigerator for later, it will all soak up and congeal from the fat in the dogs.
  2. You can serve this with anything you like.
  3. This tastes just like a stadium dog with no high carby bun.
  4. This is also a perfect cold lunch plate on a hot summer day.
  5. The only reason this has any carbs at all is because they are now put into the hotdogs via sugar. As I said I used Hebrew National and if you have a really good, tasty, sugar-free dog then for heaven’s sake use them. At least for me the carbs are far out-weighted by the very high fat content.
  6. Not advisable to eat immediately as the flavors need to develop a little over some refrigeration time.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crab Cakes

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Keto Crab CakesKeto Crab CakesKeto Crab Cakes. Ugh, I hate the fact that crab is so expensive, even here in Oregon where we get the stuff as fresh as you can imagine.  I think these keto crab cakes with spicy chipotle aioli should be a “treat meal” for a family of four or served as an appetizer for a special dinner party.

If you have ring molds they will certainly help in the making of these as anyone who has ever tried to form a crab cake will attest -they fall apart very easily.  I personally do not have these molds but I do have really old larger tuna cans that I have used for years and if you buy rings you will probably find other ways to use them as well. (Think eggs). But you can certainly make 8 then serve 2 each as the smaller cakes are easier to deal with. Norpro makes a set of 4-3½” muffin rings for somewhere around $7-8.  They will make life easier. Here is a place to get more Ring Molds than you ever thought possible. Please don’t let the though of expensive crab stop you from making these as you can always use a good quality tuna.

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.

Crab Cakes & Spicy Chipotle Aioli
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Crab Cakes
  1. 1 Lb Crab Meat
  2. 1 Egg
  3. ⅓ C Crushed Pork Rinds***
  4. ⅓ C Mayonnaise
  5. ⅓ C Parmesan Cheese
  6. ⅓ C Shredded Mozzarella Cheese
  7. ⅓ C Tiny Diced Onions
  8. ⅓ C Thinly Sliced Green Onion Tops
  9. 2 T Lemon Juice
  10. ¼ t Garlic Powder
  11. ⅛ t Chipotle Powder
  12. ½ t Salt
  13. 1½ C Crushed Pork Rinds
  14. 3 T Butter
Aioli
  1. 1 C Mayonnaise
  2. ¼ C Lemon Juice
  3. 1 t Dijon Mustard
  4. 1 t Crushed Garlic
  5. ½ t Chipotle Powder
  6. ⅛ t Liquid Smoke
  7. ¼ C Tiny Diced Red Peppers (Garnish)
  8. Lemon Wedges (Garnish)
Instructions
  1. Mix all aioli ingredients and refrigerate until needed.
  2. Melt butter on medium.
  3. Combine egg, mayonnaise, ⅓ C pork rinds, mozzarella, parmesan cheese, onions, garlic powder, chipotle, salt, and lemon juice.
  4. Fold in crab.
  5. Gently form crab cakes and put into pork skins. Do not try to turn them as they fall apart easily. Just take more skins and gently press onto the tops.
  6. If, and I mean if, you have egg rings this is a time to use them.
  7. Lightly butter rings and place one in pork skins. fill ring & sprinkle more skins on top. Repeat.
  8. I actually do not have rings because way back when, I started saving tuna cans and that is what I use.
  9. Place crab cakes in butter, cook 6-7 minutes, remove rings, flip gently, and cook another 6-7 minutes. You want your cakes to be nice & crispy, and golden brown & delicious.
  10. Either spread aioli on plates and place cakes on top or…plate cakes and drizzle aioli on top.
  11. Dot with red peppers and serve with a lemon wedge.
  12. 4 Servings
  13. 802 Calories, 36.4g Protein, 71.6g Fat, 3.1g Carbs, .7g Fiber, 2.4g Net Carbs
  14. 8 Servings
  15. 401 Calories, 18.2g Protein, 35.8g Fat, 1.6g Carbs, .4g Fiber, 1.2g Net Carbs
Notes
  1. These may be served as a main course or as an appetizer and I have given the nutritionals for both. I have given you a recipe using aioli and if you have your own favorite Remoulade then feel free.
  2. Nutritionals are for all ingredients listed including the aioli.
  3. If crab meat is outside your budget then tuna may be a good substitute.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

 

Keto Carpaccio

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Keto Carpaccio Low Carb CarpaccioLow Carb CarpaccioKeto CarpaccioKeto Carpaccio.  Another food gift from the gods.  Traditional Carpaccio is made with raw beef tenderloin and if that makes you queasy then I am sorry and this is not for you.  I have seen restaurants and recipes that say to sear the tenderloin before slicing which to my mind seems counterproductive to paper thin pieces of beef.  Once beef is cooked, even the slightest bit, it cannot be pounded and keep any of its integrity around the edges. It is far easier to slice after having been in the freezer an hour or so.

There are a million ways (not really) to dress a Keto Carpaccio and simple is best. You are featuring the best cut of the cow so don’t bury it.  It only begs to be highlighted. Arugula is the garnish greens of choice and if it tastes bitter to you (it does to me) then by all means top with a spring mix. Steve Cooksey @diabeteswarrior would probably go out & pick wild field greens.

OK, who doesn’t like a challenge? Steve just tweeted me about using rendered tallow in place of the mayo. I have said several times that I do render my own so I marched into the kitchen and made it with the beef fat. Taste was not the problem-it was good-but that part in the recipe about keeping the dressing chilled? Not so good. It began to harden in a minute or so and 10 minutes in, it was pretty solid. So all you purists out there? Please feel free to use tallow. Me, I’ll stick with the measly amount of mayo.

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

So stay around for the ride,  This is extremely simple to make and quite an elegant visual.

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

Carpaccio
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Ingredients
  1. 12 Oz Piece Beef Tenderloin (About 3 Oz Per Person)
  2. 4 Handfuls Greens
  3. Olive Oil For Drizzling Over Meat
  4. 4 t Capers (Optional But Good)
Dressing
  1. 2 T Olive Oil
  2. 2 t Red Wine Vinegar
  3. 2 t Dijon Mustard
  4. 2 t Mayo
  5. 1 t Lemon Juice
  6. Pinch Kosher Salt
  7. Pinch Pepper
  8. 1 Finely Slivered Or Chopped Shallot
  9. 1-2 T Grated Or Shaved Parmesan Cheese
Instructions
  1. Freeze tenderloin for at least an hour.
  2. Slice into rounds about ⅛"-¼". Allow to completely thaw and it will not take long.
  3. Put meat between film and pound until very thin.
  4. Whisk dressing ingredients and keep chilled.
  5. When ready, plate beef in a circle overlapping as you go.
  6. Sprinkle meat with kosher salt and freshly cracked pepper.
  7. Place 1 handful of greens & sprinkle with shallots.
  8. Drizzle with dressing and top with Parmesan cheese.
  9. Serve immediately.
  10. 4 Servings
  11. 397 Calories, 22.5g Protein, 32.8g Fat, 3.0g Carbs, 1.1g Fiber, 1.9g Net Carbs
Notes
  1. If you want to make this into a full fledged dinner or salad, double the dressing, add more greens, and garnish with a few small diced red onions.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Stuffed Jalapeño Peppers

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Low Carb Stuffed Jalapeño PeppersLow Carb Stuffed Jalapeño Peppers.  You don’t always need some sweet drippy sauce to dip Stuffed Jalapeño Peppers in, but if you do want a sauce, dress these babies in thinned Blue Cheese Dressing, Cocktail Sauce, or Mississippi Comeback Sauce, or if you can’t help yourself Smoky Sweet & Sour Dipping Sauce  My Oh My.

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.

Stuffed Jalapeño Peppers
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Ingredients
  1. 12 Jalapeño Peppers
  2. 4 Oz Cream Cheese
  3. 1½ C Finely Shredded Cheddar Cheese
  4. 1 Oz Roasted & Finely Chopped Red Pepper
  5. 4 Strips Finely Crumbled Cooked Bacon
Instructions
  1. Preheat oven to 375°
  2. Cut peppers in half; remove seeds, & membranes.
  3. Boil water and drop in pepper halves for 6-7 minutes.
  4. Drain and set aside.
  5. Beat cream cheese, blend in cheddar cheese, red pepper and bacon.
  6. Fill each pepper half & put on either Silpat or lightly buttered sheet pan lined with foil. (No muss, no fuss)
  7. Bake peppers 7-10 minutes or until cheese is melted. Serve warm.
  8. 6 Servings
  9. 222 Calories, 10.4g Protein, 19.2g Fat, 1.9g Carbs, 0g Fiber, 1.9g Net Carbs
Notes
  1. Beware: Use gloves when working with jalapeño peppers.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cocktail Sauce

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Low Carb Cocktail SauceLow Carb Cocktail SauceLow Carb Cocktail SauceLow Carb Cocktail SauceThis no guilt Keto Cocktail Sauce goes together in about 2 minutes.  I have no idea how only four puny ingredients can have as much flavor as this does-but the proof in in the tasting. Many of my recipes, while easy enough, have a list of ingredients a mile long.  Put baby bay shrimp on a block of cream cheese and pour this over it.  Whew dogie.  Halve an avocado, fill with bay shrimp and drizzle this on it, same with a tomato, or boil yourself some big shrimp & wallow it in the sauce, mix with tuna fish instead of plain ole mayo. Endless possibilities with keto cocktail sauce. Yeah, it’s good on Crab Cakes 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.

Cocktail Sauce
Print
Ingredients
  1. ½ C Mayonnaise
  2. 3 T Sugar Free Ketchup
  3. 3 T Horseradish Cream
  4. 2 T Lemon Juice
Instructions
  1. Mix all ingredients thoroughly.
  2. 8 Servings
  3. 104 Calories, 0.2g Protein, 10.7g Fat, 1.7g Carbs, 0g Fiber, 1.7g Net Carbs
Notes
  1. There are several strengths of horseradish cream so pick the right heat for your tastes or add ½ t sriracha sauce.
  2. Chopped green onion tops may be added if you want to use as a salad dressing.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crab Rangoon

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Low Carb Crab RangoonKeto Crab Rangoon. I used to make Crab Rangoon Bundles with wonton wrappers, fried in some crummy seed oil & served with some super sweet concoction.  Well, those were the days my friends, we thought they’d never end; we’d sing and dance forever and a day. …and those days?…they did end. I still sing and dance but to a different tune and…this keto crab rangoon is a pretty terrific substitute. Certainly this is not traditional Crab Rangoon, only different, and really so much better and healthier.  You will need one recipe of either Flaxseed Meal Crêpes or Pork Rind Wraps.

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 And here, in one tidy package, are all my over 550 Low Carb Keto Paleo Diabetic Chef’s Recipes.

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

Crab Rangoon
Print
Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes (Or Pork Rind Wraps)
Filling
  1. 12 Oz Cream Cheese
  2. ½ C Crab Meat (About 4 Oz)
  3. ¼ C Minced Green Onion Tops
  4. 12 Long Green Onions For Tying Crêpes
Sauce
  1. ½ C Tamari Sauce
  2. ⅓ C Water (+ More If Wanted)
  3. 2 T White Vinegar
  4. 2 T Minced Green Onion Tops
  5. ½ t Crushed Garlic
  6. ½ t Powdered Ginger
  7. ⅛ t Dried Chili Flakes
Instructions
  1. Blanch long green onions until soft.
  2. Blend softened cream cheese, minced green onions, and then crab.
  3. Divide into 12 equal portions (about 2 T), form a roll and place in lower ⅓ of crêpe.
  4. Fold in sides and press gently.
  5. Roll leaving seam on bottom and gently press. It should now look like a 3”-3 ½” baby burrito.
  6. Gently tie in center with long green onion.
  7. Place in sauté pan with 1 T butter set to medium low, cover and heat to just warm.
  8. Plate bundle and drizzle sauce over it.
  9. 12 Servings
  10. 181 Calories, 7.2g Protein, 15.2g Fat 4.9g Carbs, 2.4g Fiber, 2.5g Net Carbs
Notes
  1. If serving to guests & you have access to long enough green onions cut twelve, put them in boiling water a few seconds to make them soft and tie around each crêpe. It makes a pretty presentation. If you can't get long enough green onions cut them as long as you can, cut each in half and drape an X across the top of each one.
  2. Nutritionals include crêpes.
  3. Crab Rangoon is very good served with a sweet sauce so if you want your Asian drizzle a bit sweeter add 1-2 T Allulose, a couple drops of liquid Sucalose or sweetener of choice.
  4. I know crab meat is very expensive. (I get dungeness here on the left coast) and canned would be good as well as also using cooked ground shrimp.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/