Category Archives: Appetizers

Keto low carb appetizer recipes

Keto Baba Ganoush

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Keto Baba GanoushKeto Baba GanoushKeto Baba Ganoush. For the uninitiated, Baba Ganoush is a Middle Eastern eggplant dip. I happen to think this stuff was sent to mankind by the Gods and if you have never had baba ganoush you might go to just about any Middle Eastern restaurant and try it. My prediction…you will love, love, love it-it’s addictive. The idea of the ribbed “waves” is to catch and keep the olive oil in place so if you can make them-please do, or at least make some facsimile of mountains and valleys.

Low Carb Baba GanoushTraditionally keto baba ganoush is smeared around the sides of a shallow bowl with the olives around the perimeter, drizzled with olive oil, and then scooped with torn flatbread or pita but…as low carbers we can not do this so I have given you some terrific alternatives.
Keto Baba Ganoush can be eaten many ways. You can use an olive to scoop a little baba, you can tear a Carbalose Flour Tortillas and scoop with that, you can cut your tortilla into wedges & lightly fry them for use as “pita chips”, you can use red pepper chips, you can use thinly sliced & peel cucumber coins. Don’t want pita chips? Then use Harvarti cheese…but the best way is to use any and all ways.  All combinations of the above work perfectly well as they all compliment the flavor of the baba.  If this doesn’t trip your trigger here is an equally good but different Smoky Eggplant Dip recipe made with my Super LCHF Yogurt, or…full fat store bought.

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.

Baba Ganoush
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Ingredients
  1. 1 Large Or Two Medium Eggplants
  2. ¼ C Tahini
  3. 1-2 t Crushed Garlic (More Is Better)
  4. ¼ C Lemon Juice
  5. 2 T Olive Oil (I Use Extra Oil From The Top Of The Tahini)
  6. 1 t Liquid Smoke
  7. ½ t Salt (Or More To Taste)
  8. Olive Oil To Drizzle
  9. Minced Parsley As Garnish
  10. Pinch Sumac As Garnish
Directions
  1. Prick eggplant several places and roast in a 375° oven for about 45-60 minutes or until very soft and totally collapsed. Split hot eggplant down the center and when you can handle it, drain the juices.
  2. Scoop out ALL eggplant guts and put next 6 ingredients in food processor and process for 2 minutes until smooth. Taste and correct any seasoning.
  3. Drizzle with olive oil, garnish with parsley & Kalamata olives.
  4. Serving Size: ¼ Cup
  5. 6 Servings
  6. 138 Calories, 2.0g Protein, 13.3g Fat, 5.0g Carbs, 1.7g Fiber 3.3g Net Carbs
  7. Per Tablespoon
  8. 34 Calories, 0.5g Protein, 3.3g Fat, 1.2g Carbs, 0.4g Fiber, 0.8g Net Carbs
Notes
  1. How I prepare my eggplant: When the eggplant is finished baking, prop up the head & make a slit all the way through the top and down the front. Let cool for 10-15 minutes and then using the palm of you hand or a large spoon and starting at the top, begin pushing the juice out of it. Repeat this several times until no more comes out. Allow to cool. With a large spoon and a gentle hand, scoop out the pulp making sure you get even all the slimy stuff from the outer skin. Now, taking the crown in your fingers, squeeze the final pulp out of it.
  2. I do this for two reasons 1.) The juice is very sticky and is most of the sugar in an eggplant. 2.) Your final baba will be thicker and easier to scoop.
  3. This is better after being in the fridge a day or so but I’m betting it won’t happen…it tastes way too good to wait.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Roast Beef Spread

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Low Carb Roast Beef SpreadLow Carb Roast Beef SpreadLow Carb Roast Beef Spread. If your husband finds this Roast Beef Spread in the refrigerator he may grab a fork, stand there with the fridge door open, and eat it out of the bowl and…you will scream at him.  This is good on Sour Cream & Chive Crackers or Hazelnut Parmesan Crackers  and if you decide to use this spread in a sandwich you can put it on Naan Flat Bread (pictured) and top it with Pickled Red Onions or spread it on a Carbalose Flour Tortillas and oh yeah, plain, right out of the bowl with a fork.  It’s OK if you do it…just not your husband.  If you prefer to make a really hearty breakfast with your left-over Prime Rib you may wish to try the Roast Beef Hash. Low carb roast beef spread, it’s pretty hard to put your fork down.

Mt. Olive Sugar-Free Bread & Butter Chips (wow are these good) are available on Netrition.

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.

Roast Beef Spread
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Ingredients
  1. 1 Pound Cooked Roast Beef
  2. ¼ C Chopped Onion
  3. ¼ C Chopped Celery
  4. ½ C Low Carb Bread & Butter Pickles***
  5. ½ C Mayonnaise (More If Necessary)
  6. 1-2 T Pickle Juice To Taste
  7. ½ t Onion Powder
  8. ½ t Salt
  9. ¼ t Pepper
Directions
  1. Put beef and onion, celery, and pickles in food processor, pulse until small & evenly chopped, and transfer to bowl. Add remaining ingredients, with enough mayonnaise and pickle juice to taste and moisten as desired. Serve as a spread on hazelnut crackers. Naan Flat Bread or as a spread for sandwiches on Carbalose flour bread.
  2. Toast the bread, or not, and spread with a little butter or mayonnaise. Spread a layer of the roast beef spread and finish with a few threads of pickled red onion & a couple of pickles.
  3. 6 Servings
  4. 287 Calories, 17.1g Protein, 28.7g Fat, 1.1g Carbs, .2g Fiber, 0.9g Net Carbs
  5. 8 Servings
  6. 215 Calories, 12.8g Protein, 21.5g Fat, 0.8g Carbs, .2g Fiber, 0.6g Net Carbs
  7. 10 Servings
  8. 172 Calories, 10.2g Protein, 17.2g Fat, 0.6g Carbs, .2g Fiber, 0.4g Net Carbs
Notes
  1. Another alternative serving suggestion: Put a couple of pieces of lettuce on a small plate and serve as a side salad.
  2. I had occasion to do a prime rib roast but if you slow-cook your own chuck roast and shred it this works wonderfully for this recipe, it’s much less expensive and you may not need to process it.
  3. My best guess is that you will get 8-10 servings from this unless you pile it on a very large sandwich.
  4. If you’ve not had Mt Olive sugar-free bread & butter pickles they are a quick, safe addiction.
  5. I gussied it up a bit with a few pickled red onions & a couple of pickles.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bacon Wrapped Shrimp

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Low Carb Bacon Wrapped ShrimpBacon Wrapped Shrimp

Low Carb Bacon Wrapped Shrimp. When buying shrimp you want to shop the count per pound NOT Small, Medium, Large, or Jumbo.  These terms mean absolutely nothing.  To see more regarding the sizing of shrimp please see SHRIMP under the Food Lagniappes page.

I try to buy U15’s (under 15 per pound) but 16-20 is a pretty good size shrimp for this recipe.

These are terrific dipped in Bleu Cheese Dressing, Remoulade Sauce, or Smoky Sweet & Sour Dipping Sauce as seen above.

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.

Bacon Wrapped Shrimp
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Ingredients
  1. 24 Large (12-15) Shelled & Deveined Shrimp/Tail On
  2. 12 Bacon Slices Cut In Half
Directions
  1. This is a Japanese trick and keeps the shrimp from curling. There is a long extremely well developed muscle running the length of the underbelly of a shrimp where the legs are attached and this muscle needs to be severed at each segment.
  2. With sharp pointed scissors cut the underbelly of each shrimp segment about ¼” and if you don’t have scissors, turn the shrimp upside down and with a sharp knife gently cut each segment.
  3. Lay bacon on cutting board vertically and place shrimp at a 45 degree angle. Wrap bacon in a spiral around each shrimp and secure with a toothpick at top.
  4. Heat oil on medium high until very hot and lay shrimp in-frying until bacon is finished. Don’t overcook as bacon will be hard and tough.
  5. Drain and serve with celery sticks and Bleu Cheese Dressing or Remoulade Sauce.
  6. Serves 4
  7. 250 Calories, 13.8g Protein, 21.5g Fat .4g Carbs, 0g Fiber, .4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crabmeat St Francis

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Keto Crabmeat St FrancisKeto Crabmeat St FrancisKeto Crabmeat St Francis. This is my variation of a very famous New Orleans dish by famed Chef Warren Leruth.  I was first introduced to this dish while working at Beggar’s Banquet in E. Lansing, Michigan in 1974.  One of the four owners had worked for Chef Leruth and we served it as an appetizer. It can certainly be served as a dinner which the recipe is written for. With a big ole salad-dinner done.  Oh, what heady days those were.

Warren Leruth is now dead, and I don’t know where Martin Richard (pronounced Ri Chard) is, but Beggar’s Banquet?  It is still there at the main entrance to Michigan State University on Abbott Rd. serving great food after opening 40 years ago and you…are now able to have keto crabmeat St Francis anytime you want.  If you’re interested in a trip down memory lane here is a small article with lots of pictures about Beggar’s Banquet. and yeah, we all looked like those hippies in the pictures. Here is another article with a picture of the original menu. Martin was an incredible artist.

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.

Crabmeat St. Francis
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Ingredients
  1. ¼ C Butter
  2. ½ C Green Onions Finely Cut Tops Only
  3. ½ Onion, Chopped
  4. ½ C Celery Chopped Small
  5. 2 Bay Leaves
  6. ½ t Dried Thyme
  7. ¼ t Celery Seed
  8. ¼ t Pepper
  9. 2 t Chicken Base***
  10. 1 C Heavy Cream
  11. 1 T White Wine
  12. 1 Lb Lump Crab Meat
  13. ¼ t Cayenne Pepper (Or Chipotle Powder Might Be Good)
Topping
  1. ½ C Parmesan Cheese
  2. 1 t Paprika
Instructions
  1. Preheat oven to 350°.
  2. Heat butter in a saucepan until it bubbles. Add all ingredients except cream, wine & crab, and sauté until the vegetables are well cooked and a little brownish.
  3. Add heavy cream & wine and reduce slightly.
  4. Remove bay leaves & fold in crab meat.
  5. Put into casserole dish.
  6. Mix Parmesan cheese & paprika and sprinkle on top of casserole.
  7. Bake until the cheese just starts to brown and the sides of the dish begin to bubble. 10-15 minutes.
  8. Broil for a minute if needed.
  9. Serves 4
  10. 478 Calories, 20.7g Protein, 40.6g Fat 2.4g Carbs, 0.8g Fiber, 1.4g Net Carbs
Notes
  1. Very good served over mashed buttered cauliflower or spinach.
  2. If crabmeat is too expensive where you live then you could easily substitute finely chopped shrimp, langostinos, chopped clams or a combination of some kind. And as I think about it you might even try imitation crab meat but beware: it is just very starchy and high carb which kinda defeats the whole purpose of this website.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tapenade

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Keto TapenadeKeto TapenadeKeto Tapenade.  If you like olives (and I do) a good tapenade can be addictive and I believe this will probably be the best tapenade you may ever eat.  No cauliflower or other fillers.  I serve this on Hazelnut Crackers, Sour Cream & Chive Crackers  or with my low carb Naan Flat Bread (pictured) and your favorite low carb cracker will work. Keto tapenade for…health.

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.

Tapenade
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Ingredients
  1. ½ C Kalamata Olives, Pitted and Chopped
  2. ½ C Green Olives, Pitted and Chopped
  3. ½ C Roasted Red Pepper, Chopped
  4. ½ C Tomatoes, Small Dice
  5. ¼ C Capers
  6. 1 t Minced Garlic
  7. 1 T Anchovy Paste
  8. ½ t Dried Basil
  9. ¼ t Dried Thyme
  10. ¼ t Dried Oregano
  11. 2 T Olive Oil
Directions
  1. Mix all ingredients.
  2. Can be eaten immediately but best if refrigerated several hours.
  3. Serving Size 2 T
  4. Servings 20
  5. 20 Calories, 0.8g Protein, 1.5g Fat, 0.8g Carbs, 0.4 Fiber, 0.4 Net Carbs
Notes
  1. Try adding a splash of balsamic vinegar.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Smoked Salmon Mousse

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Keto Smoked Salmon MousseKeto Smoked Salmon MousseKeto Smoked Salmon Mousse.  Serve this keto smoked salmon mousse with a Crudités, Hazelnut Crackers or Sour Cream & Chive Crackers and as you can see one of the easiest ways is on cucumber coins.

Next I made it a little differently…on purpose with left over salmon from a dinner. Same ingredients but not buying “smoked” and using fresh salmon. Not any difference in flavor as there is already liquid smoke in the recipe but in my opinion the fresh give a better and softer texture as well as a much nicer color.

Put your vegetables, crackers and cheese on a platter with a pretty bowl in the center and let people scoop it for themselves.

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 Salmon Mousse
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Ingredients
  1. Ingredients
  2. 8 Oz Cream Cheese
  3. 1 T Lemon Juice
  4. 2 t Dill Weed Dried
  5. ¼ t Salt
  6. ¼ t Pepper
  7. ¼ Lb Smoked Salmon
  8. 2 t Liquid Smoke
  9. ¼ C Heavy Cream
Instructions
  1. Put first 8 ingredients in a processor and mix until smooth.
  2. Add heavy cream and pulse to completely incorporate.
  3. Taste and correct any seasonings.
  4. Chill and serve.
  5. 18 Servings
  6. Serving Size 1 T
  7. 75 Calories, 3.3g Protein, 6.5g Fat, 0.5 Carbs. 0.0 Fiber, 0.5 Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Hazelnut Parmesan Crackers

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Low Carb Hazelnut Parmesan CrackersLow Carb Hazelnut Parmesan CrackersKeto Hazelnut Parmesan Crackers. Being as I live in Oregon, the hazelnut capital of the country, I thought I would try to make crackers with them.  I have tried various almond meal crackers and I didn’t like them.  I first made the recipe using hazelnut flour but the truth is that I find that the skins are bitter (probably just me) and Bob’s Red Mill hazelnut flour is ground with the skins on. (I called to verify this).  Now I boil whole nuts in water & baking soda and actually peel my own. Here is a  Video showing exactly how to peel your hazelnuts and this is just another mindfulness practice for me.  It takes a long time, I enjoy it, and I am glad when the last nut is done. For those of you who do not want to take the time to peel your nuts you can buy already blanched hazelnuts nuts Here. I have never ordered from them so cannot attest but it is an alternative.

It may seem counter-intuitive to toast nuts you are going to grind and toast as crackers but it works for me and then all my nuts are toasted to use as I wish and the smell of roasting hazelnuts…Oh boy, Oh boy.

Most often, as I am cooking, I do not follow any kind of recipe and a lot of times I ‘smell’ herbs & spices and if they smell good at the time I throw some in and that is what happened with these crackers.  Everything smelled good.  But there was a problem.  As is my custom, I did not write anything down and I couldn’t remember what I had put in them from time to time.  Yikes!  So…I made them again the other day and this time I dutifully wrote everything down and hoped for the best and they may not be the best but they are darn sure close.

We eat keto hazelnut Parmesan crackers with lots of things.  Chicken Liver Pate, (as shown is the picture) Salmon Mousse, Tapenade, Zippy Clam Dip, Ham Salad, Caramelized Onion Dip, plain old cream cheese, smoked oysters, and sometimes just naked as a jaybird.  Enjoy.

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.

Hazelnut Parmesan Crackers
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Ingredients
  1. 2 C Hazelnut Flour (Meal)
  2. 1 C Parmesan Cheese
  3. 4 T Sesame Seeds
  4. 2 T Poppy Seeds
  5. 2 t Chili Powder
  6. 1 t Garlic Salt
  7. 1 t Dried Crushed Rosemary
  8. 1 t Onion Powder
  9. ½ t Marjoram
  10. ½ t Thyme
  11. ½ t Oregano
  12. ½ t Pepper
  13. ¼ t Salt
  14. 3 Egg Whites
Instructions
  1. Preheat Oven to 250°
  2. Combine all ingredients except egg whites.
  3. Beat egg whites to combine, add to dry ingredients and mix thoroughly.
  4. Place your Silpat on the back of a ½ sheet pan. (It will fit perfectly)
  5. Evenly crumble mixture onto Silpat leaving 2” around edges and cover with film.
  6. Roll very thinly all directions to completely cover Silpat.
  7. Edges will be ragged-don’t worry about it. Cut them off and roll them into your rectangle.
  8. Using a pizza cutter (I use my bench scraper), score into 1½ x 2 inch cracker rectangles 6 cuts by 7 cuts.
  9. Bake for 1½ hours. Cool in turned off oven.
  10. When cool break at scoring.
  11. Yield 56 Crackers
  12. 40 Calories, 1.8g Protein, 3.2g Fat, 1.0g Carbs, .5g Fiber .5g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chicken Liver Pate

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Keto Chicken Liver PateKeto Chicken Liver PateKeto Chicken Liver Pate. Many restaurants serve Chicken Liver Pate & terrines and charge an arm and a leg but you can make them for pennies.  Chicken livers are cheep, cheep, cheep. You might see it served looking like a thin slice of bread because it is mostly made in loaf pans and then served with toast. This keto chicken liver pate is food for the Gods.

As you look at this recipe you may say what?…juniper berries?  The answer is a resounding yes.  They are the secret ingredient and make the difference between a good chicken liver pate and a great one.  You can eat this, love it, and if you didn’t know the berries were in it you would most likely not be able to identify or name the flavor but you will sure taste it.

Low Carb Chicken Liver PateI often serve this on Hazelnut Crackers.  If you want to doll it up for a party or just gild the lily for yourself you can stick capers into the pâté and put three or four strands of Pickled Red Onions on top.

For the more traditional restaurant style make yourself some Carbalose Flour Bread, toast it, butter it, and top with pate, capers and Pickled Red Onions.

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.

Chicken Liver Pate
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Ingredients
  1. ½ Lb Chicken Livers
  2. 2 Shallots Diced
  3. 1 t Garlic Paste
  4. 1 Bay Leaf
  5. ½ t Dried Thyme
  6. 8 Crushed & Minced Juniper Berries
  7. ¼ C Water
  8. ½ C Heavy Cream
  9. 3 T Soft Butter
  10. 1 T Brandy Or Cognac
  11. ½ t Salt
  12. ¼ t Pepper
Directions
  1. In a medium saucepan, combine the chicken livers, shallots, garlic, bay leaf, thyme, salt, pepper, juniper berries, and water. Heat on medium-low and cook, uncovered and stirring occasionally, until the livers are barely pink inside, about 3 minutes and the water is almost gone.
  2. Remove the livers, add cream & brandy, bringing to a simmer until slightly thickened.
  3. Remove from heat and discard bay leaf.
  4. Transfer everything to a food processor; process until coarsely pureed. With the machine on, add the butter, 1 tablespoon at a time, until incorporated. season with salt and pepper to taste and process until completely smooth. Scrape the pâté into 2 or 3 ramekins for guests to share or as you can see in the picture, for us I use that brown bowl you see. Press a piece of plastic wrap directly onto the surface and refrigerate until firm.
  5. Serve semi-chilled.
  6. Serving Size 1 T
  7. 24 Servings
  8. 45 Calories, 1.9g Protein, 3.9g Fat, 0.6g Carbs, .0 Fiber, 0.6g Net Carbs
Notes
  1. What I do. I fix chicken livers for dinner the night before and make an extra ½ pound for the pâté. I salt and pepper them, dredge in peanut flour, and fry them in ½ olive oil and ½ butter and no, they do not taste like peanuts.
  2. This pâté is one of those foods that is better after sitting in the fridge for at least 4-6 hours and if you can keep your hands off of it a couple of days even better. This allows plenty of time for the flavors to mellow and come together.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/