Category Archives: Appetizers

Keto low carb appetizer recipes

Low Carb Naan Flat Bread

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Low Carb Naan Flat BreadLow Carb Naan Flat BreadLow Carb Naan Flat Bread is most often associated with India but was originally a rustic Persian (Iranian) thick flat bread used as a scoop, a side dish with stews, and for wrapping meat. I haven’t made an open-faced sandwich with it yet but I think it would be great with either the Roast Beef Spread or Ham Salad.  I now use it for my Open-Faced Rueben Sandwich, the Cubano Sandwich, and also with an absolutely zero filler Tapenade.

If you don’t have a dough docker (There Is An Answer So Please See Notes) this recipe can get a little tricky as you need to dock it to keep it from rising. To do it with a fork takes a lot of time but it can be done. It might behoove you to get a docker as they are handy and very inexpensive.  Mine is the one pictured and was $5.00. It can also be used to dock Basic Pizza Crust

A piece with Smoked Kielbasa Sauerkraut Soup?-Heavenly. Naan can be flavored many ways and a favorite is with garlic which makes sense since it traditionally was served with stews.  Try one with your favorite soup.  Now that I think about it these could make a great base for individual pizzas.  You could line up your ingredients and let everyone pick and make their own pizza.  Yeah, I think I’ll to try my next pizza with low carb naan flat bread.

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.

Naan Flat Bread
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Ingredients
  1. 2 C Carbalose Flour***
  2. 2 T Gluten
  3. ¾ C Warm Water
  4. ½ t Sugar
  5. 2 t Yeast
  6. ½ C Full Fat Yogurt (Better Yet Lebni)
  7. 2 T Olive Oil
  8. ¼ t Guar Gum
  9. ¼ t Xanthan Gum
  10. ¾ t Salt
  11. 3 Drops Liquid Sucralose***
  12. 6 T Melted Butter For Brushing
Instructions
  1. Bloom yeast with sugar and warm water about ten minutes
  2. Put Carbalose, gluten, salt, olive oil, gums & yogurt in processor and pulse to mix.
  3. Add Sucralose to top of bloomed yeast and pour in with processor running.
  4. Process at least 1 minute. Dough should be a bit loose.
  5. Put in bowl, cover, and let rise 40 minutes.
  6. Knead dough gently, cut into 10 equal dough balls and let rest 10 minutes.
  7. Turn your griddle on to high.
  8. Now is the time to use your Silpat.
  9. Place one dough ball on mat and roll to about ⅛” thick into any shape you want. The easiest way is to roll them lengthwise and they should be end up about 3” wide by 7½” long but remember the shape does not matter.
  10. OK, now to keep them from rising you need to “dock” them by rolling the docker over them several times.
  11. Brush with butter and put on hot griddle butter side down and then brush the top.
  12. Cook until dark brown and flip.
  13. 16 Servings Smaller
  14. 103 Calories, 4.8g Protein, 8.2g Fat, 6.5g Carbs, 3.6g Fiber, 2.9g Net Carbs
  15. 10 Servings Larger
  16. 165 Calories, 7.7g Protein, 13.1g Fat, 10.4g Carbs, 5.8g Fiber, 4.6g Net Carbs
Notes
  1. Another thing you can do: Weight out 1½ oz. dough balls and flatten them into an oval in your hands. This is a very fast way to make a smaller sandwich size piece of Naan. You should be able to get them to about 4½”-5”x 3” and you will not need to dock them. As soon as they are formed I put them on my hot griddle in sizzling butter and then butter the top. Form another and so on. If they puff the slightest bit just press your spatula on ‘em and let them cook. I particularly like this small size as I do not eat as much as I used to. (You know, it’s that aging thing).
  2. I slather mine with even more butter.
  3. Rise time is a little longer because you are using cold yogurt.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

ZeroCarb Flaxseed Meal Crêpes

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Low Carb Flaxseed Meal CrêpesLow Carb Flaxseed Meal CrêpesLow Carb Flaxseed Meal CrêpesZeroCarb Flaxseed Meal Crêpes. Super easy to make and I try to always have some in the freezer as they thaw relatively quickly.  Just plain, we tear them and use as a scoop instead of bread for Baba Ganoush or Tzatziki and as breakfast pancakes once in a while but one of my favorite ways to use zerocarb flaxseed meal crepes is filled with cream cheese sweetened with liquid sucralose and pureed strawberries or raspberries. They make an elegant low carb dessert for dinner guests. Raspberry Almond Crêpes

Depending on what you intend to do with these versatile little puppies you can add flavoring extracts to the mix. Examples: 1 t orange extract if making strawberry crepes, or 1 t almond extract if making raspberry crepes. Experiment and come up with your own combos.  Here’s one dessert recipe Tiramisu Torta and here is an appetizer Crab Rangoon Bundles/Asian Drizzle

They can be just as good as a savory crêpe by adding your own herbs & spices, as a stuffed tortilla…for Chicken Enchiladas, or…an egg stuffed breakfast burrito. Seriously, the sky’s the limit.  Here is the latest recipe made with these crêpes Mushroom Ham Cheese Quesadillas

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.

Flaxseed Meal Crêpes
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Ingredients
  1. 4 Eggs
  2. 1½ C Warm Water (Only More To Thin If Necessary)
  3. ¾ C Golden Flaxseed Meal
  4. ⅓ C Melted Coconut Oil
Instructions
  1. Beat all ingredients together. Batter should be very thin. (I use my stick blender)
  2. Let batter rest at least 10 minutes (it will thicken slightly) and then add more water if necessary and if you are unable to "swirl" the batter.
  3. Make sure you keep your mixture stirred as you make each crêpe and you may (or may not) need to add a bit of water.
  4. Put an 8" non-stick pan on medium low-medium heat. Put a scant ¼ cup in center of pan and swirl to make a “crêpe”. COVER PAN UNTIL TOP OF CREPE IS DRY and they may puff a bit because of the egg. I let mine get a little darker brown and curled on the edges. DO NOT TRY TO TURN OR FLIP THEM. When dry on the top, GENTLY SLIDE OUT OF THE PAN ONTO COUNTER to cool. If they fold a little don't touch them until they are cool-they will unfold. If you have a crêpe pan all the better (I guess) and I do not, but you do need a good non-stick pan. You will know when they are finished as they will loosen and slide out onto your counter. I slide mine out onto a wooden cutting board because they do have coconut oil in them which will get on the counter and will need to be wiped when you are finished with them all.
  5. 12 Servings
  6. 115 Calories, 3.6g Protein, 10.5g Fat, 2.1g Carbs, 2.0g Fiber, 0.1g Net Carbs
Notes
  1. You may get more or less crêpes per recipe depending on the size of the flat part of the interior. The 8" pan I use has a pretty large flat bottom and that is how I calculated the number of crêpes per recipe. If your pan is smaller you will get more crêpes and if they don't seem large enough then use a 10" pan.
  2. As you are making your crêpes the batter will begin to get thicker so add a bit more water so you can continue to swirl it.
  3. Crêpes are very "tender" when hot so treat them gingerly. Once cooled they are easy to work with.
  4. As you can see these have nearly 0g carbs and are healthy, healthy, healthy as compared to any regular crêpe at 10.8g carbs. I mean seriously-WOW.
  5. If all you have is the darker flaxseed meal not to worry they will be just as good and just as healthy but they will not "look" quite like a crêpe.
  6. For my dinky family I put these 4 at a time in food wrap.
  7. They may look uncooked on the top but you will be filling that anyway and after rolling they look like any other crepe.
  8. Secret: Even with a good pan this is what I do. With the barest amount of coconut oil, I put in on the tip of my index finger and smear it over the bottom and up the sides about ¼". This way you will not lose the first crepe. Each crepe after that is clear sailing and will slide out very easily.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Torta Provençal

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Low Carb Torta ProvençalLow Carb Torta Provençal. In the olden days I would probably have done this Torta Provençal with a thin pate brisee but whoa is me-can’t eat that anymore. A torta can be either savory or sweet but is pretty much encased in a crust or pastry of some kind and is often made in a springform pan which again, is how I used to make them. Well…I haven’t figured out how to encase a torta in an almond flour pastry so we are going to settle for the pie shaped wedge. Enjoy.  I am not stealing this woman’s pictures but if you want to see a stupendous torta look at this one-it is a serious work of art.  And if you scroll down you can see how she assembled it step by step.  Incredibly beautiful, http://parsleysagesweet.com/2013/05/18/tourte-milanese-a-meal-en-croute/ and uh no, mine were never as gorgeous as this one is.

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.

Torta Provençal
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Pie Crust
  1. 2½ C Almond Flour
  2. ⅓ C Parmesan Cheese
  3. ¼ t Salt
  4. 3 T Melted Butter
  5. 2 Eggs
  6. ¼ t Dried Oregano
  7. ¼ T Dried Basil
Pie
  1. 1 C Chopped Mushrooms
  2. 2 T Butter
  3. ½ C Rough Chopped Black Olives
  4. ½ C Drained Chopped Artichoke Hearts (Not Marinated)
  5. 1 C Shredded Gruyere Cheese
  6. 3 Eggs
  7. ½ C Ricotta Cheese
  8. ½ C Sour Cream
  9. ¼ C Chopped Dried Tomatoes
  10. ¼ C Chopped Roasted Red Peppers
  11. 1½ T Dried Oregano
  12. 2 t Dried Basil
  13. 1½ t Crushed Garlic
  14. 1½ t Salt
  15. 1 t Pepper
  16. ½ C Parmesan Cheese
Pie Crust
  1. Preheat oven 350°
  2. Beat eggs, melted butter, herbs & salt.
  3. Blend almond flour and cheese.
  4. Blend egg mixture almond flour and cheese.
  5. Butter 10" (large) deep glass pie dish.
  6. Press dough into and up sides of pie dish.
Pie
  1. Sauté mushrooms in butter.
  2. Beat eggs, beat in sour cream, blend in ricotta cheese, add garlic, then mix in spices.
  3. In large bowl mix all ingredients except Parmesan cheese.
  4. Blend in egg mixture and pour into pie crust.
  5. Sprinkle pie with Parmesan cheese.
  6. Bake 10 minutes, turn oven to 325° and bake an additional 25-35 minutes. A little giggly is OK as it will set while cooling.
  7. 12 Servings As A Side Dish
  8. 323 Calories, 14.5g Protein, 26.5g Fat, 7.5g Carbs, 2.8g Fiber, 4.7g Net Carbs
  9. 6 Servings Dinner
  10. 645 Calories, 28.9g Protein, 13.3g Fat, 15.0g Carbs, 5.5g Fiber, 9.5g Net Carbs
Notes
  1. Now, with this recipe in hand, it’s Katy bar the door with what you can do with it. Put your thinking chefs’ hat on and come up with your own savory ingredients.
  2. You could use spinach, ham, uh...now you think of some things.
  3. May be served warm or cool.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mushroom Ragout

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Keto Mushroom RagoutKeto Mushroom RagoutKeto Mushroom Ragout. When I was a little girl growing up in Ohio, and maybe 7 or 8 years old, I was out playing in the yard and literally, over night, there were about 8 or 9 puffballs all within close proximity of each other.  I ran in the house and got my mom to show them to her. Well, she picked one with a diameter of about 6 inches, took it into the kitchen, sliced it in ½” pieces and fried it in butter. OMG it was delicious.  I had two younger brothers and when they found the puffballs they kicked them to smithereens like all goofy little boys would do (Think footballs). My mom was angry and really what could she do? It was the first and only time they ever came up and I feel lucky that at least once, I got to eat a puffball.  Besides their general appearance, they are called puffballs because of the clouds of spores that “puff” out when they burst open or when ready, are hit with the impact of falling rain.

Alas, there are no puffballs in this keto mushroom ragout; I just thought you might be interested in the story. However, if you are ever lucky enough to find a puff ball, as Andrew Zimmern would say…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.

Mushroom Ragout Over Mashed Cauliflower
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Ingredients
  1. 3 T Olive Oil
  2. 3 T Butter
  3. 2 Lb Sliced Mixed Mushrooms (Portobello, Cremini, Shiitake, Button)
  4. ¾ C Small Dice Onions
  5. 1 T Butter
  6. 1 T Crushed Garlic
  7. 1 t Dried Thyme
  8. 1 t Dried Oregano
  9. 1 Can Petite Diced Tomatoes (Otherwise Regular Diced Tomatoes)
  10. 2 T Tomato Paste
  11. 2 C Chicken Stock (Make Your Own & Skip The Salt)
  12. 1½ t Porcini Dust
  13. 1½ t Salt
  14. ½ t Pepper
  15. ½ C Parmesan Cheese
  16. 6 T Thinly Sliced Green Onion Tops (Dried Chives Also Work Well)
Instructions
  1. Place a large skillet over medium heat with 1 T butter and sauté onions until translucent, 3-4 minutes.
  2. Add garlic & cook an additional minute. Set aside in large mixing bowl.
  3. If using portobellos, scoop out the black gills.
  4. Turn up heat to at least medium high, add ½ the olive oil & butter to pan and when the butter is brown, add ½ the mushrooms & sauté. Add to mixing bowl and repeat.
  5. Now to your empty pan add the thyme, oregano, diced tomatoes, tomato paste, and stock.
  6. Add back the mushrooms & onions, bring to a simmer, stirring occasionally, until the liquid has reduced and thickened just a bit, about 10-15 minutes.
  7. Add more stock as/if needed/wanted. Correct any seasoning.
  8. Plate cauliflower( if using) and top with the ragout. Garnish with the Parmesan and green onions, and…chow down.
  9. 8 Servings
  10. 146 Calories, 5.4g Protein, 11.1g Fat, 5.6 Carbs, 2.2g Fiber, 3.4g Net Carbs
  11. 6 Servings
  12. 195 Calories, 7.2g Protein, 14.8g Fat, 7.4 Carbs, 2.9g Fiber, 4.1g Net Carbs
Notes
  1. This is very good served over mashed cauliflower or better yet cauliflower grits.
  2. Serve with a salad and BOOM-A fabulous meatless meal.
  3. This dish can easily be converted to serve as an appetizer for 10-12 people.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cheese Fondue

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Low Carb Cheese FondueLow Carb Cheese FondueLow Carb Cheese Fondue.  I know, I know. Cheese Fondue is so 60’s but it doesn’t mean it isn’t tasty and this is so, so easy to make. If you serve it to anyone under the age of 40 they may never have heard of fondue let alone eaten it, so you can dazzle them and personally I can make this a complete meal with sausage & vegetables or…it makes a fabulous sauce over broccoli.  This low carb cheese fondue is the recipe from the Rheinlander German restaurant here in Portland in my neighborhood and it is always what I order when I go there. Sadly, this restaurant is now closed so…I need to make my own low carb cheese fondue.

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.

Cheese Fondue
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Ingredients
  1. 1 Lb Gruyere Cheese (Or Better Yet Raclette)
  2. 1 C Dry White Wine
  3. 1 T Corn Starch
  4. ½ t Crushed Garlic
  5. ¼ t White Pepper
  6. ¼ t Cayenne Pepper
  7. Pinch Nutmeg
Instructions
  1. Cut off any rind as it will not melt and then grate cheese.
  2. In a stainless steel saucepan, very slowly simmer white wine, garlic, nutmeg, white pepper and cayenne pepper for approximately 1-2 minutes to reduce wine and let a little alcohol cook out.
  3. Thoroughly toss corn starch into grated cheese.
  4. Take wine off heat, add ⅓ cheese, and mix until melted. Put back on heat and repeat and repeat one more time. If not completely melted alternately put on and take off heat until it does.
  5. If too thick, add more wine. If too thin, add more cheese. The consistency of the fondue should coat sausage or vegetables evenly when dipped into mixture.
  6. If you have a fondue pot all the better (and I do not) otherwise serve immediately in individual ramekins.
  7. Serve with any good sausage or vegetables.
  8. 6 Servings
  9. 344 Calories, 22.6g Protein, 24.5g Fat 1.8g Carbs, 0g Fiber, 1.8g Net Carbs
Notes
  1. Serve with chunks of sausage and/or your favorite low carb vegetables.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Hippie Dippie Shrimpie

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Low Carb Hippie Dippie ShrimpieLow Carb Hippie Dippie ShrimpieLow Carb Hippie Dippie Shrimpie. Yep, I was a product of the mid-sixties and a full blown hippie hence the name of this appetizer Low Carb Hippie Dippie Shrimpie.  I think the term “hippie” is a state of mind and as I know myself, I am still a bonafide hippie.  Oh man, this is gooeyness at its best.  I actually originally made this with langostinos but it can also be made with shrimp, crab, and, if you can afford it, (I can’t) lobster. 

Since I live in Oregon, we get the best and freshest Bay Shrimp ever.  Most commercial shrimp are bathed in sodium tripolyphosphate which imparts an ammonia-like odor and I don’t know about you, but ammonia is a total turn-off for me.  Sodium tripolyphosphate is used extensively in the whole of the fish & seafood industry to keep it “fresh”.  When cooked it reveals itself as a white “milky” liquid that mixes with your butter or cooking oil which is why no matter how hot you get your butter, that crummy liquid comes out.  If you are not picky don’t worry about it and if you are, ask your local market for “dry” shrimp or scallops. Since using sodium tripolyphosphate helps seafood retain liquids it is also known as “plumping” or “enhancing”  and is used much the same way as the poultry industry. To read more please see the Southern Fried Chicken recipe as I have explained it there.  Seriously, ya gotta be careful out there.

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.

Hipppie Dippie Shrimpie
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Ingredients
  1. ½ Lb Any Size Peeled Shrimp (Bay Shrimp Are Already Cooked)
  2. 2 T Butter
  3. 1½ t Crushed Garlic
  4. ½ t Red Pepper Flakes
  5. ¼ C White Wine
  6. 2 T Lemon Juice
  7. 4 Oz Room Temperature Cream Cheese
  8. ¼ C Sour Cream
  9. ¼ C Mayonnaise
  10. 1 C Shredded Full Fat Mozzarella Cheese
  11. ½ C Chopped Spinach (Optional)
  12. ¼ C Parmesan Cheese
  13. ½ t Salt
  14. ¼ t Pepper
Instructions
  1. Preheat oven to 350°.
  2. Butter a 6”-8” baking dish.
  3. Melt butter on high heat, add shrimp, garlic, & red pepper flakes and cook. Stir in wine & lemon juice.
  4. Put shrimp mixture in processor and pulse several times.
  5. Whip cream cheese, sour cream, mayonnaise, salt & pepper.
  6. Blend in spinach & cheese.
  7. Blend in shrimp mixture.
  8. Spread into dish & sprinkle with Parmesan cheese.
  9. Pop into oven, bake until warm and until cheese has melted and Parmesan has browned a bit.
  10. Serve immediately.
  11. 8 Servings
  12. 233 Calories, 13.2g Protein, 19.1g Fat, 2.0 Carbs, .1g Fiber, 1.9 Net Carbs
Notes
  1. If you opt to use bay shrimp, decrease butter by 1 T and you will still want to briefly sauté your garlic, & pepper flakes with the wine & lemon juice.
  2. This may be eaten using celery pieces, red & yellow pepper sticks or…use your imagination…and there is always using a spoon.
  3. Another option, if you make Carbalose Bread yet, spread on toast points.
  4. What I do. Microwave until warm and put into 375° oven until Parmesan has just begun to spot a little brown.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Sausage Spinach Stuffed Portobello Mushrooms

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Low Carb Sausage Spinach Stuffed Portobello MushroomsLow Carb Sausage Spinach Stuffed Portobello MushroomsLow Carb Sausage Spinach Stuffed Portobello MushroomsLow Carb Sausage Spinach Stuffed Portobello MushroomsLow Carb Sausage Spinach Stuffed Portobello Mushrooms. Everybody has their own favorite stuffed mushroom recipe and this Sausage Spinach Stuffed Portobello Mushrooms is only mine.  They are good & good for you. Serve half as an appetizer or side vegetable and one as a main course. I guarantee these are very filling as a portobello mushroom acts nicely as a meat substitute.

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.

Sausage Spinach Stuffed Portobello Shrooms
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Ingredients
  1. 4 Portobello Mushrooms
  2. ¼ Lb Ground Sausage
  3. ¼ C Minced Onions
  4. ½ C Chopped Spinach
  5. 4 Oz Sautéed & Chopped Mushrooms
  6. 4 Oz Grated Gruyere Cheese
  7. 1 T Butter
  8. ½ t Porcini Dust***
  9. ½ t Salt
  10. ¼ t Pepper
Instructions
  1. Preheat oven to 350°
  2. With a small spoon carefully scoop out black gills and if you can, buy mushrooms that are still curled on the edges as these are the most fresh.
  3. Twist out stems, chop finely, add to other chopped mushrooms & sauté in butter.
  4. Cook sausage, retain fat, and sauté onions.
  5. Put sautéed veggies in bowl with rest of ingredients and mix well.
  6. Mound ¼ mixture into each portobello cap and bake until caps are just tender-about 25-30 minutes.
  7. 4 Servings
  8. 232 Calories, 16.2g Protein, 16.6g Fat, 7.0g Carbs, 2.5g Fiber, 4.5g Net Carbs
Notes
  1. I find one pretty good sized mushroom to be a complete meal so if you doing this as an appetizer, ½ should be plenty, plenty.
  2. You may also sprinkle a couple teaspoons of Parmesan cheese on top before baking.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Guacamole Egg Bombs

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Keto Guacamole Egg BombsKeto Guacamole Egg Bombs. I have made these pretty little gems many times with bacon but never this way. We had non-pork eating friends for dinner the other night so I left out the bacon and topped them with green onions and tomato and they really do taste like little Guacamole Egg Bombs…so here they are…for your vegetarian friends. Keto Guacamole Egg Bombs make a nice little dinner starter.

This is one of a trio of recipes for a terrific low carb picnic winter/summer indoors or out.  The other two companion recipes are Southern Deep Fried Chicken & Macaroni Salad. Now you can have a complete guilt-free meal with a measly 10g net carbs. Not to shabby for a totally fill yourself up meal.

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

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

Guacamole Egg Bombs
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Ingredients
  1. 12 Hard Boiled Eggs
  2. 1 Large Ripe Haas Avocado
  3. ½ C Mayonnaise (More If Needed)
  4. 2 T Yellow Mustard
  5. ¼ C Green Onion Tops
  6. ½ t Spike© Seasoning (Or Salt)
  7. ⅛ t Chipotle Powder (Or More To Taste)
  8. ½ C Small Diced Tomatoes
  9. ¼ C Green Onion Tops (Yes More)
Instructions
  1. Cut eggs in half, take out yolks and put in processor along with cubed avocado, mayo, mustard, green onions and Spike©.
  2. Process until very smooth and pipe or spoon into egg halves.
  3. In small bowl mix the tomatoes, green onions, and chipotle powder then take about one t and embed in top of each egg.
  4. 8 Servings
  5. 249 Calories, 10.5g Protein, 20.9g Fat, 4.7g Carbs, 2.3g Fiber, 2.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tzatziki

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Low Carb TzatzikiLow Carb TzatzikiKeto Tzatziki. The word ‘Tzatziki’ refers to a sauce that often is used in the preparation of the Greek meat dishes ‘gyros’ Pulled Pork Gyros and ‘souvlaki’. It’s made of strained yogurt from the milk of goats or sheep, salt, garlic, and cucumbers. Dill, lemon juice, and pepper are usually added and then sometimes, mint or parsley. Because of the presence of cucumbers, keto tzatziki is often called cucumber sauce in English-speaking countries. Within Greece, the sauce also is called ‘tarator’, from the Sephardic Jewish word. The Greek word actually comes from the Turkish word ‘cacik’, which means ‘chutney’ and the sauce is used in the cuisines of countries other than Greece. Indeed, its use ranges from Bulgaria and Macedonia; to the Caucasus; and into Afghanistan, Iran, and Iraq.  This info is taken from Wiki.answers…and who knew?

Labneh, Lebni, or Labne is a soft yogurt cheese.  It doesn’t matter how you say it or how you spell it, what really matters is that keto tzatziki is good and it is that-very good.  In the Middle East Labneh is traditionally served drizzled with olive oil, maybe some lemon juice, accompanied by Kalamata olives, and is most definitely not sweetened. Many times the dish is quite artfully presented. And…Chobani?…IS NOT strained Greek yogurt by any stretch of the imagination. Karoun is the brand I use or…you can make my recipe for Real Greek Yogurt

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.

Tzatziki
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Ingredients
  1. 1 C Strained Greek Yogurt (Labneh-Lebna-Labne)
  2. 1 C Diced Cucumber (About ½ One Large)
  3. ¾ t Dried Dill
  4. 1½ T Lemon Juice
  5. 1 t Crushed Garlic
  6. ½ t Salt
  7. ¼ t Pepper
Instructions
  1. Peel, cut cucumber in half, scoop out the seeds, roughly chop, and process until you have very tiny pieces kind of a sludge, but not pureed.
  2. Ditch the cucumber juice by squeezing as much out as you can then combine all ingredients in a medium bowl, taste, and correct seasoning.
  3. You may serve this immediately but it is better after being in the refrigerator for a day. It should easily last 4-5 days-if it lasts at all after you get into it.
  4. 8 Servings
  5. 42 Calories, 1.1g Protein, 3.5g Fat 1.7g Carbs, 0.1g Fiber, 1.6g Net Carbs
Notes
  1. Karoun is the only brand I use unless I make my own and the nutritionals reflect this yogurt.
  2. If you opt to use regular ole Greek yogurt and not Labne it will turn watery from the whey escaping the yogurt. No problem, it is higher carb and please, just be aware of it.
  3. You can add ½ t of mint if wanted, it's what you see sprinkled on the top and it is especially good served with lamb.
  4. Serve with red, orange, or yellow pepper chips, cucumber coins, along with snow peas to keep it low carb.
  5. This is also very good served to the side with a sautéed chicken breast or a jillion other foods.
  6. Recipe may easily be doubled.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Vampire Dip

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Low Carb Vampire DipThis Low Carb Vampire Dip is an altered version (but not much) of a famous recipe from Slater’s 50/50 Restaurants in California.

I was recently on vacation in my beloved Colorado and the question came up-had I ever had a 50/50 burger? I said no and ask what it was. The answer: 50% ground hamburger and 50% ground bacon. Oh wow, a burger after my own heart.  When I got home I read some reviews on Yelp and though everyone pretty much loves the burgers what they were really raving about the Vampire Dip. I got on the internet to try to find a recipe. I found it several places and took a little from one place and a little from another, added my own take, and this low carb vampire dip is the recipe I came up with and good grief it is pathetically fabulous.

This is good with low carb veggies and snow peas are very good however, to be authentic to  the way the restaurant serves it (with bread and pita chips) you could serve it with toasted Carbalose Flour Bread or Carbalose Flour Tortillas made into chips. I tried it with both and I also think Sour Cream & Chive Crackers could be yet another delivery device.

When you eat this divine stuff make sure everyone around you is eating it too cause we all know what garlic can do to us.  This is definitely a misery loves company strategy.  Oh yeah, and don’t be surprised if/when you eat more than ¼ cup.

**When you bake this, inevitably there will be fat that comes to the top.  If you notice in the picture above it is baked in a bread bowl and this fat would go unseen into the bread…so don’t sweat the fat-it’s good for you.

Polly-OThis is a plug for the best Mozzarella cheese that I have ever tasted.  Unfortunately It is not available in the Pacific Northwest but those of you in the East and Northeast can get it.  It is now owned by Kraft and I am hoping they have not changed it since I last had 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 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.

Vampire Dip
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Ingredients
  1. 1 C Mayonnaise (A Little Deviation Here)
  2. 8 Oz Softened Cream Cheese
  3. 2 C Parmesan Cheese
  4. 1 C Gruyere Cheese (Another Deviation)
  5. 1 C Whole Milk Mozzarella Cheese
  6. 1 T+1 t Crushed Garlic (More If You Want)
  7. 1 Cn Drained & Chopped Artichoke Hearts (In Water-Not Marinated)
  8. 1 t Pepper
  9. ½ t Salt
Instructions
  1. Preheat oven to 350°
  2. In a large bowl beat the mayo, cream cheese, garlic, salt and pepper.
  3. Fold in rest of ingredients.
  4. Put into a lightly buttered 8”x8” baking dish, cover and bake 20 minutes, uncover and bake 10 additional minutes.
  5. 20 Servings-¼ Cup
  6. 179 Calories, 7.0g Protein, 16.1g Fat, 1.5g Carbs, .4 Fiber, 1.1g Carbs
Notes
  1. One of the things I do not like is broken/curdled cheese so this is what I do. I microwave the dip on defrost until it is warm and then pop it is the oven and oh my, what oozy gooey goodness.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Sour Cream & Chive Crackers

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Low Carb Sour Cream Chive CrackersThese Low Carb Sour Cream Chive Crackers will make your kitchen smell heavenly and your family will thank you.  Serve with Ham Salad, Roast Beef Spread, Chicken Liver Pate.  They are particularly good with Caramelized Onion Dip or just about whatever other appetizer you wish. Be careful if you are just eating them plain as they can easily get away from you.

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.

Sour Cream & Chive Crackers
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Ingredients
  1. 2 C Almond Flour
  2. 2 T Dried Crushed Chives
  3. ½ C Sour Cream
  4. 1 t Salt (Or To Taste)
  5. ½ t Onion Powder
Instructions
  1. Preheat oven to 215°.
  2. In a medium bowl, mix all the ingredients by hand. Knead for a half minute or until smooth and rest for 10 minutes.
  3. If you have a Silpat-terrific. Place the dough in a rectangle on the Silpat and cover with parchment paper.
  4. Using a rolling pin and starting at the center roll once toward you, once away from you, turn 90 degrees and repeat. Now just roll evenly until Silpat is covered. Don’t worry about what goes off the Silpat-just trim it and put on any bare spots.
  5. Gently peel the top parchment paper and trim all overhang.
  6. Score dough with a pizza cutter. (I use my bench scraper since you definitely do not want to cut the Silpat).
  7. Pick up the Silpat and place on an inverted sheet pan.
  8. Put in the oven and bake for 1½ -2 hours or until very gentle brown begins to appear.
  9. Cool completely and break at scores.
  10. 48 Crackers
  11. 31 Calories, 1.1g Protein, 2.5g Fat, 1.1g Carbs, 0.5g Fiber, 0.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Smoked Ham Salad

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Keto Smoked Ham SaladLow Carb Smoked Ham SaladKeto Smoked Ham Salad. I guarantee you will never eat another commercial Ham Salad after this and is this easy or what? The three secrets to this recipe are good quality ham, the liquid smoke and the Sugar Free Mt. Olive Sweet Relish. I have had others SF relishes and for whatever reason they don’t begin to compare to Mt Olive. It is available at www.netrition.com

This is good served on a thick slab of tomato with melted smoked cheddar cheese over it or if you make Carbalose Flour Bread it makes a terrific quick sandwich for lunch and even good served by the tablespoon on Sour Cream & Chive Crackers or Hazelnut Parmesan Crackers for a little “quickie something” before dinner.  As you can see even I know ham is a natural with cheese so I put it on a large cheese crisp. Keto smoked ham salad-you won’t be sorry.

Make sure when you taste test it you stop at the test-it’s very easy to just stand at the kitchen counter and chow down and I’m not kidding you, I have done it many times.

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.

Smoked Ham Salad
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Ingredients
  1. 1 Lb. Good Quality Cooked & Smoked Ham
  2. ¾ C Mayonnaise
  3. ⅓ C Sugar Free Mt. Olive Sweet Relish
  4. 3 T Yellow Mustard
  5. 2 t Liquid Smoke
Instructions
  1. Grind ham in food processor and remove to a bowl.
  2. In another bowl mix next 4 ingredients and mix into ground ham.
  3. 6 Servings
  4. 402 Calories, 17.1g Protein, 38.8g Fat, 1.3g Carbs, 0.0g Fiber, 1.3g Net Carbs
  5. 8 Servings
  6. 302 Calories, 12.8g Protein, 29.1g Fat, 1.0g Carbs, 0.0g Fiber, 1.0g Net Carbs
  7. 1 T
  8. 75 Calories, 3.1g Protein, 7.3g Fat, .3g Carbs, 0.0g Fiber, 0.3g Net Carbs
Notes
  1. If your ham has been injected with up to 35% “added product” squeeze it out before you grind it and my best advice is not to buy anything with the word “product” attached to it. I don’t know about you but I am not interested in buying water or whatever else they inject into ham and chickens these days.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/