Category Archives: Crêpes

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
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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/

Low Carb Chicken Enchiladas

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Low Carb Chicken EnchiladasLow Carb Chicken EnchiladasLow Carb Chicken Enchiladas. OK, you will need to either poach or buy a rotisserie chicken from your local grocery and pull the meat off the bones with your fingers.  You want “pulled” chicken, not diced.  If you poach one then keep 4 cups of stock as you can use it in your enchilada sauce.  (Unless you buy that too).  I am sorry but I can not abide canned sauce and that’s just me.  If you like it then by all means, please use it.  I do know for you busy moms & cooks sometimes convenience trumps all, but it you want authentic low carb chicken enchiladas this is definitely the way to go.

The  reasons I like the Los Chileros Enchilada Powder are 1.)  I do not have to use it all at once. 2.)  I like to use the stock from the chicken instead of water, but if you opt to use water you can always put chicken base in it, and 3.)  It tastes authentic and really good.  You will need 1 recipe of Zero Carb Flaxseed Meal Crêpes which serve as the tortillas or the newer Pork Rind Wraps which are to die for and all I use now. Served with Spanish Rice & Pico de Gallo this all makes a complete Mexican dinner.  For diversity there is absolutely nothing wrong with using Pulled Pork either.

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 Enchiladas
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Filling
  1. 3-3½ C Pulled Chicken (Or About 1 Lb)
  2. 8 Oz Shredded Cheddar (Or Jack) Cheese (Divided)
  3. 1 Medium Small Dice Onion
  4. 2 T Butter
  5. 1½ t Salt
  6. 12 T Sour Cream
  7. Cilantro As Garnish (If Wanted)
Enchilada Sauce
  1. 3 T Enchilada Powder
  2. 3½ C Stock (Or 3½ C Water +2 t Chicken Base)
  3. ¼ t Xanthan Gum
  4. Or 3½ C Favorite Canned Sauce
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine stock or water & chicken base with enchilada powder & heat. While whisking briskly, sprinkle in xanthan gum. It will begin to thicken just a bit.
  3. Sauté onions lightly in butter.
  4. Mix chicken, onions and 3 oz of cheese.
  5. Divide chicken mixture into 12 equal portion.
  6. Spread some sauce on a large plate and dredge tortilla "crêpes" on both sides.
  7. Roll chicken into 12 tortilla "crêpes".
  8. Put a little sauce in bottom of an 9"x13" baking dish and line dish with enchiladas seam side down. Spoon remaining sauce on top.
  9. Scatter remaining cheese over all.
  10. Cover and bake until hot-about 20-25 minutes.
  11. Top each enchilada with dollop of sour cream and chopped cilantro.
  12. 6 Servings
  13. 463 Calories, 35.4 Protein, 33.2g Fat, 5.6g Carbs, 2.3g Fiber, 3.3g Net Carbs
Notes
  1. Get this guys, one 7"-8" flour tortilla has...drum roll please...22.2g net carbs which means over 44g carbs for two which is a serving. You know, that is a whole lot of carb savings.
  2. Nutritionals include crêpes or pork skin wraps.
  3. Use any leftover chicken for salad or freeze it for the next time you want even quicker enchiladas.
  4. The reason I much prefer the above enchilada mix is that it only has 4 ingredients: Chile, onion, garlic and salt.
  5. Compare that with McCormicks: Corn Flour, Salt, Chili Pepper, Cumin, Onion, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), And Garlic.
  6. Me I'll take 4 ingredients I recognize.
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/