Category Archives: Desserts

Keto Crack Pie

2 Replies

Keto Crack PieKeto Crack PieKeto Crack PieKeto Crack Pie or maybe we should call this Keto Crack Pi. You know, I have so many keto~low carb~diabetic friendly recipes on this site that it is now fun to take some ridiculously high carb dish and ketofy it and this is one of them.  I was watching a series on Netflix called Chef’s Table and two of the (many-30?) chefs highlighted are David Chang & Christina Tosi.  If you want the whole story you will have to watch it on Netflix but I will say the whole series has been an absolute knockout.  Does Keto Crack Pie taste like the famous Momofuko or Milk Bar crack pie?  I don’t know because I have never had it for comparison but as far as keto goes this is good and I mean really good and it takes such a small piece to satisfy any sweet tooth.  From some of the reviews of the Original Milk Bar Crack Pie people say it is ridiculously sweet so I have toned that down but the essence is still there. Before I could even think about trying to make this I had to get coconut milk powder to replace regular milk powder which I wouldn’t use in a million years.  Good heavens, by adding water it’s like drinking a candied broth.  About the only things my Keto Crack Pie have in common with the original are egg yolks, butter, heavy cream, & vanilla extract.

So comparing apples to apples and using their picture for 8 servings these are the nutritional facts per slice:

534 Calories, 4.9g Protein, 32.5g Fat, 68.2g Carbs 1.0g Fiber 67.2g Net Carbs

Mine’s keto and theirs is um…a monstrosity.

I did not do well with dinner the day I made this.  As soon as I had taken the pics I could use, I ate that piece of pie.  It was about 1:30 in the afternoon and the stupid thing was so darned good and beyond my expectations that…I ate another piece and boom~I was a goner.  Had a glass of wine and called myself good to go with…no dinner.

How it looks and tastes:  I hope you can see how it looks. Color is a bit darker that a pumpkin pie. The filling is a very intense brown sugar flavor and not too unlike my Walnut Pecan Tart but maybe “lighter”?  I guess my best description can only be~heavenly.  Oh, did I mention, it’s easy?  Yeah well, it’s easy too. Update:  After having been in the refrigerator a little over 24 hours the pie has become very dense and not too unlike a thick New York Cheesecake.  Still tastes like a seriously rich and fabulous caramelly brown sugar pie.

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.

Keto Crack Pie
Print
Crust
  1. 1 C Almond Flour
  2. ⅓ C Ground Pecans
  3. ¼ C Allulose***
  4. ¼ C Melted Butter
Filling
  1. ½ C Softened Butter
  2. 1 C Allulose***
  3. 3 Drops Liquid Sucralose*** (Just Omit To Keep it Paleo)
  4. 2 T Coconut Milk Powder
  5. ½ C 40% Heavy Cream or Coconut Cream (Paleo)
  6. ¾ t Vanilla Extract
  7. 4 Room Temperature Egg Yolks
Crust
  1. Preheat oven to 340°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and Allulose and process until pecans are ground.
  4. Add pecan mixture to almond flour and mix in melted butter.
  5. Press into an 8" glass pie dish. Blind bake crust 12-15 minutes at 350° and then “tamp down” as it will puff up. Return to oven for about 5 additional minutes or until it starts to just turn slightly brown.
  6. Cool Crust Completely
Filling
  1. Preheat oven to 325°.
  2. Cream butter and coconut milk powder, mix in heavy cream, vanilla extract and Sucralose (if using).
  3. Slowly add Allulose.
  4. Add egg yolks all at once and mix just to blend.
  5. Mixture should be very thick, almost like a mousse.
  6. Spread evenly into cooled baked crust.
  7. Don't open the oven door until you are ready to take out the pie.
  8. Bake 17-18 minutes, turn down oven to 300° and bake another 8-10 minutes or until very puffy and light crusty brown on top. Turn off oven, leaving pie in for 5-10 more minutes. Don't worry it will collapse as it cools.
  9. Cool completely and refrigerate at least a couple of hours. If you can leave it alone, overnight is even better and uh, good luck on that one.
  10. 8 Servings
  11. 369 Calories, 5.2g Protein, 37.4g Fat 4.5g Carbs, 2.0g Fiber, 2.5g Net Carbs
Notes
  1. The original pie is dusted with powdered sugar and I just used a little bit (about ½ t) of the coconut milk powder.
  2. I have now made this pie for a second time using coconut cream and although it is good, the heavy cream wins-hand down.
  3. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  4. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Coffee Laced Chocolate Cake

Leave a reply

Low Carb Coffee Laced Chocolate CakeLow Carb Coffee Laced Chocolate CakeLow Carb Coffee Laced Chocolate Cake.  No, not a coffeecake,  a low carb coffee laced chocolate cake with a coffee whipped cream icing.  I made a high carby version of this cake for many years but that all stopped abruptly when 9½ years ago I was handed the diagnosis of diabetes and life was suspended…for about a day.  I am so lucky to have worked in kitchens all over the country and coupled with my (at the time) knowledge of what the Atkins Diet had been back in the 70’s (I lived it) I have been able to pull this website together with over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes.  I have mostly chosen to concentrate on things not related to desserts but this cake is so good and so easy I have decided to post it and yes, I do have other desserts and here are just three:  Pecan Sandy Bars,  Cinnamon Flan, and Butter Pecan Mousse which actually tastes exactly like the ice cream of the same name.

Anyway, I digress.  This is a super easy cake to make assuming you have the ingredients.  I used to make this in round pans with the frosting in between split layers but again, for ease I have put it into a square pan and only frosted the top. You may do it as you wish.

I want to take a minute to remind you that if you are going to do much baking, it is important to use professional pans.  I use the pan sizes listed here and they are one of the best kitchen and baking investments you will ever make. If, you decide to test some of the baked items on this site by making a ½ recipe here is a little trick and um yes, I do it all the time.  Example: If a recipe calls for a 10”x10” Pan which has 100sq” then the half pan would be the 7”x7” at 49sq”

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.

Chocolate Coffee Cake
Print
Cake
  1. 2 C Finely Shredded Zucchini
  2. ½ C Coconut Flour
  3. ½ Cup Cocoa Powder
  4. 1 C Allulose***
  5. 12 Drops Liquid Sucralose***
  6. ¼ C Hot Water
  7. 2 t Coffee Powder
  8. 2 t Baking Powder
  9. ¼ C Melted Butter
  10. ¼ C Melted Coconut Oil
  11. 4 Eggs
  12. 2 t Vanilla
  13. ¼ C Sour Cream
Topping
  1. ½ C Heavy Whipping Cream
  2. 1 t Vanilla Extract
  3. 2 Drops Liquid Sucralose*** (Or Sweetener of Choice)
Instructions
  1. Preheat oven to 350°.
  2. Mix coconut flour, cocoa, and baking powder.
  3. Beat eggs, sour cream, coconut oil, and butter.
  4. Mix hot water with coffee powder and add sucralose.
  5. Beat in Allulose, vanilla, and coffee water until well blended and mix into dry ingredients.
  6. Quickly stir in zucchini and pour into a buttered 8”x8” pan.
  7. Bake for about 35-40 minutes or until toothpick inserted in center comes out cleanly.
  8. Cool completely.
  9. Whip cream, add vanilla extract and sweetener and top cake.
  10. Dust with a bit more coffee powder.
  11. 12 Servings
  12. 183 Calories, 4.0g Protein, 15.9g Fat, 6.5g Carbs, 3.4g Fiber, 3.1g Net Carbs
Notes
  1. Don't dilly dally around after you have added the zucchini. Get it into your pan and into the oven quickly.
  2. If your zucchini begins to give up some of it's liquid after you have grated it, then squeeze it as best you can before adding it to the cake batter. I just wait to grate mine until I'm ready to fold it into the batter.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pecan Brandy Bars

Leave a reply

Keto Pecan Maple Brandy BarsKeto Pecan Maple Brandy BarsKeto Pecan Brandy Bars.  I doubt you can truly get good perspective on the size (I did a 12 cut) of these Pecan Maple Brandy Bars but the taste? Holy Moly Batman, to die for.  I am getting sick of ruining my dinners.  Certainly one of the things we as bloggers need to do it taste a new recipe and for some reason, which probably has to do more with my prefrontal cortex, I am unable to wait until after my dinner to try a dessert.  Come on, I am 71 years old and I’m still acting like a child but I do have to say that most times it’s worth it and this was one of the times. A touch of brandy, a touch of maple and ooh la la.  They are enough to make you dance in the streets. Sheesh, I have 60 lowcarb, keto, and paleo dessert recipes on this site and I have had a lot of good high carby desserts in my time but, these keto pecan brandy bars have gone to the top of my favorites list.  Oozy, gooey, chewy goodness.

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.

Pecan Maple Brandy Bars
Print
Crust
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ C Allulose***
  4. ¾ C Melted Butter
Filling
  1. 2 Eggs
  2. ¾ C Allulose***
  3. ½ C Melted Butter
  4. ¼ C SugarFree Maple Syrup***
  5. 2 T Heavy Cream
  6. 1 t Vanilla Extract
  7. 2 T Brandy
  8. 1¼ C Chopped Pecans
Crust
  1. Preheat oven to 340˚.
  2. Mix all ingredients and press well into an 8"x8” cake pan.
  3. Blind bake crust 12-15 minutes and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn just ever so slightly brown. If it has puffed up again knock it back down.
  4. Leave oven on.
Filling
  1. Add eggs, Allulose, syrup, melted butter, vanilla to medium bowl & beat until smooth.
  2. Add heavy cream & brandy, and mix thoroughly.
  3. Fold in nuts, pour into pan, and bake for 25-30 minutes. Bars will puff up and then fall when removed from the oven and should just giggle ever so slightly in the center.
  4. Put on rack and cool completely.
  5. For the very best results cover and refrigerate for at least 4-5 hours as the bars will get really chewy, thick and dense.
  6. 16 Servings
  7. 325 Calories, 5.5g Protein, 33.0g Fat, 5.3g Carbs, 2.9g Fiber, 2.4g Net Carbs
  8. 12 Servings
  9. 433 Calories, 7.3g Protein, 43.9g Fat, 7.0g Carbs, 3.9g Fiber, 3.1g Net Carbs
Notes
  1. Bars are as chewy and dense as the best brownie you have ever eaten.
  2. Absolutely no need to grease pan as the crust has so much butter in it. The bars will come out slicker than a whistle.
  3. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol, oligosaccharides or food grade glycerin(e) and one of them is they are not as low in carbs as you may have been lead to believe.
  4. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Walnut Pecan Tart

Leave a reply

Keto Walnut Pecan TartKeto Walnut Pecan TartKeto Walnut Pecan TartKeto Walnut Pecan Tart.  WOWIE.  It has long been a dream of mine to make this keto walnut pecan tart and for many reasons it has not happened until now.  I lived at an altitude in excess of 10,000 in Colorado that simple would not permit it.  No matter what you did the filling would actually boil out of the shell you know, kind of like; a volcano. I have a cook book that I have had for a gazillion years which has a recipe for the Walnut Pecan Tart which I have made, but not for maybe 28-30 years and for sure not successfully.  My memory is that it was to die for and let’s face it we all have fears and mine was failing to make a recipe LCHF and keto for diabetics that would even work.  Then, I kinda forgot about it until a couple of weeks ago when I made a Basic Pie Crust just to have on hand and take fresh pictures of.  I stuck it in the freezer and then began stewing on how to maybe make that danged keto walnut pecan tart.  I did try to make a low carb pecan pie a couple of years ago using another low carb-keto blogger’s recipe that said to use glycerin and it was a disaster.  The glycerin jacked my blood sugar through the roof and I can assure you, this one does not and if you are diabetic I urge you to always check your blood sugar levels.  I subsequently questioned her about it, she left it up, and then many months later she finally changed the recipe but not before untold 1000’s of people had pinned and made it.  Sheesh.  I now have a sister recipe to this one called Keto Crack Pie  (yes, an homage to the famous Momofuko crack pie in NYC) and it is to die for.  Same crust, no nuts and tastes like a melt-in-your-mouth brown sugar pie.

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.

Walnut Pecan Tart
Print
Smaller Crust 8”
  1. 1¾ C Almond Flour
  2. ½ C Ground Pecans
  3. ½ C Allulose
  4. ½ C Melted Butter
Filling
  1. 2 Eggs
  2. 1 C Allulose
  3. ½ C Melted Butter
  4. ¼ C SugarFree Maple Syrup***
  5. 2 T Heavy Cream
  6. 1 t Vanilla Extract
  7. 2 T Brandy (Optional)
  8. ½ C Chopped Walnuts
  9. ½ C Chopped Pecans
Crust
  1. Preheat oven to 340°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and Allulose and process until pecans are ground.
  4. Add pecan mixture to almond flour and mix in melted butter.
  5. Mix all ingredients and press into an 8"x1¼” removable bottom cake pan, a corresponding sized spring-form pan or even a 9" glass pie dish.
  6. Blind bake crust 12-15 minutes and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn just ever so slightly brown. If it has puffed up again knock it back down.
  7. Leave oven on.
Filling
  1. In order add and mix: Eggs, syrup, melted butter, and vanilla to a medium bowl & beat until smooth. Add heavy cream and brandy, if using, and mix thoroughly.
  2. Beat in Allulose 4 T at a time until smooth.
  3. Fold in nuts, pour into pie shell, and bake for 25-30 minutes. Tart will puff up and then fall when removed from the oven and should just giggle a little in the center.
  4. Put on rack and cool completely.
  5. For the very best results cover and refrigerate for at least 4-5 hours as the tart will get really thick just like any other pecan pie.
  6. Serve with a dollop of whipped cream.
  7. 10 Servings
  8. 415 Calories, 7.3g Protein, 42.2g Fat, 6.5g Carbs, 3.5g Fiber, 3.0g Net Carbs
Notes
  1. Nutritionals include crust.
  2. For a pecan tart or pie, substitute the walnuts for more pecans.
  3. Don’t think your crust will be dry. The filling soaks into it and it becomes just as dense and chewy as the filling.
  4. Nuts will not float to the top but should stay nicely placed throughout the tart. (See Picture)
  5. Absolutely no need to grease pan as crust has so much butter in it. Each wedge will come out slicker than a whistle.
  6. Don't ask me how you can turn the ingredients listed into an absolutely fabulous low carb walnut pecan tart. It is beyond me and with a keto fat ratio of 91%.
  7. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol, oligosaccharides or food grade glycerin(e) and one of them is they are not as low in carbs as you may have been lead to believe.
  8. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pecan Sandy Bars

Leave a reply

Keto Pecan Sandy BarsKeto Pecan Sandy BarsKeto Pecan Sandy BarsKeto Pecan Sandy Bars.  To set the stage:  The day before Christmas I was making a Pie Crust, taking pictures as replacement, and had quite a bit left over so I threw it into a container and then into the freezer.  Several hours later, and realizing how wonderful the pie crust is, it came to me that perhaps with little to no changes I could make kind of a shortbread cookie with it so I hauled it out of the freezer to thaw and proceeded from there and like wow, these are ridiculously good.  I know there are other recipes for pecan cookies but my adage has been and remains that for maximum flavor you need to take advantage of Surface Area and what better way to do this than to grind an ingredient. Now, I do have a Carbalose Duck Fat Shortbread Cookies recipe but keto pecan sandy bars don’t have any grains in them so they are totally keto ~ paleo. Oh, and did I mention they have fat in them?  Yeah, lots & lots & lots of fat.

When I was diagnosed with diabetes on September 17, 2010 my first thought was probably the same as most diabetics:  Uh oh, I am never going to be able to again have______fill in the blank and I now realize that is such baloney. Examples: The recipe that eventually launched this site Carbalose Bread,  Butter Pecan Ice Cream, and this recipe for Keto Pecan Sandy Bars.  Gads, I can go to nearly any country in the world and enjoy low carb version of their foods.

So, we all have inspirations from time to time and these keto pecan sandy bars is one of mine.  I am inspired by fabrics and colors and textures hence King Size Quilts and for 40+ years as a chef, I have been inspired by foods and their ingredients.

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.

Pecan Sandy Bars
Print
Ingredients
  1. 2¼ C Almond Flour
  2. 1¼ C Pecans
  3. ½ C Allulose***
  4. 1 T Flaxseed Meal
  5. 1 T Ground Chia Seeds
  6. ¾ C Melted Butter
Instructions
  1. Preheat oven to 325°.
  2. Put almond flour in large bowl.
  3. Add pecans, allulose, flaxseed meal, & ground chia seeds in processor and grind all together until pecans are finely done. Add to almond flour and mix thoroughly.
  4. Add melted butter and mix really well.
  5. Spread evenly in 10”x10” baking pan and press well making sure to press the sides and corners.
  6. Taking a knife (or better yet a bench scraper) cut to bottom of pan (scoring) to get either 12 or 16 cuts.
  7. Bake 25-30 minutes until barely beginning to color on top.
  8. Remove from oven, allow to cool 10 minutes, re-cut scores, and cool completely.
  9. 16 Servings
  10. 186 Calories, 3.9g Protein, 18.3g Fat, 4.3g Carbs, 2.5g Fiber, 1.8g Net Carbs
  11. 12 Servings
  12. 248 Calories, 5.2g Protein, 24.4g Fat, 5.8g Carbs, 3.3g Fiber, 2.5g Net Carbs
Notes
  1. Bars should tamp to about ½" thick. If you use a smaller pan than suggested yes, they will be thicker but will need a time & temperature adjustment to get crispy.
  2. No need to grease pan as they will come out quite easily.
  3. When cooled the bars will be very crunchy and melt in your mouth…just like the original pecan sandies. I didn't try it because these are so good on their own but maybe ½ C of sugar-free desiccated coconut and ¼ C more butter might be pretty tasty too.
  4. I grind lots of chia seeds in my spice grinder and since it never takes much of it, I do a lot at one time and keep them in the freezer for future use. Again going back to surface area and why it is so important.
  5. I hope you can see from the pictures that I made two batches. The first pic was cut into 16 and the pan pic was into 12 pieces which made them squares.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Butter Pecan Mousse

Leave a reply

Low Carb Pumpkin Pecan MousseLow Carb Pumpkin Pecan Mousse

 

 

 

 

 

Keto Butter Pecan Mousse.  If you like butter pecan ice cream you are going to love this low carb keto butter pecan mousse. Let’s face it, just about every can of anything available today is not the right size anymore for many traditional recipes.  A can of pumpkin that used to be 16 oz. is now 15 oz. and the next thing you know they will be 14 or 14½ oz.  Certainly the larger cans are even worse.  Instead of doubling 15 oz. they are only…29 oz.  Yikes, what the heck do you do with the leftovers after making a Crustless Cream Cheese Pumpkin Pie?  Well, my answer is to make this Keto Butter Pecan Mousse.  It has virtually no carbs and is delicious.

When I was a little girl my favorite ice cream flavor was butter pecan.  I don’t really know that it was my favorite but it was what my dad ate and I wanted to be just like my dad. If the truth be known, and sometimes it is hard to tell it, when I whipped up this little dandy…I forget to throw in the spices and guess what…I didn’t even notice it until I was looking at my handwritten list.  And you know what else?  It is absolutely delicious without them and without the spices, but with the Sugar-Free Maple Syrup it actually looks and tastes (at least to me) just like butter pecan ice cream.  If you believe in divine intervention, this is one of those times. So, the spices, put ‘em in or leave ‘em out, no biggie.  From the time I started this until I put into the glass containers was about 20 minutes.

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

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

Butter Pecan Mousse
Print
Ingredients
  1. ¾ C Left-Over Pumpkin Purée
  2. 6 Oz Softened Cream Cheese
  3. ¼ C Sour Cream
  4. ¼ C Allulose***
  5. ½ C Heavy Whipping Cream
  6. ¼ t Vanilla Extract
  7. 3 Drops EZ Sweetz***
  8. ¾ C Toasted Pecans
  9. SugarFree Maple Syrup***
  10. 1 t Cinnamon (Optional)
  11. ¼ t Ground Ginger (Optional)
  12. ⅛ t Ground Cloves (Optional)
  13. ⅛ t Mace Or Nutmeg (Optional)
Instructions
  1. Beat cream cheese, sour cream, and Allulose until smooth.
  2. Mix in pumpkin purée (and spices if you are using them).
  3. Whip heavy cream, add vanilla extract, and EZ Sweetz.
  4. Gently blending, add ½ whipped cream into pumpkin mixture until well incorporated. Add second ½ cream.
  5. Spoon into serving glass or bowl until ½ full, drizzle with maple syrup (if using) and top with 1 T nuts.
  6. Repeat until full, topping with more syrup and nuts.
  7. Your dessert should look like a fancy nutty parfait if you use a clear container.
  8. 6 Servings
  9. 260 Calories, 3.2g Protein, 25.5g Fat, 5.2g Carbs, 2.7g Fiber, 2.5g Net Carbs
Notes
  1. This is definitely Not A Holidays Only Dessert. This seriously does taste like butter pecan ice cream and uh, what's wrong with that?
  2. If you opt to add the spices it will taste more like a pumpkin pie mousse…but really good.
  3. Yes, if you decide to only make this mousse you can freeze the remaining pumpkin in an ice cube tray to make it again. If some of the liquid separates, drain it well and proceed.
  4. Tip: If by chance your pumpkin (or sour cream for that matter) is particularly loose or watery this little trick will keep you mousse holding its shape. Take 2 T of cold water and sprinkle ½ t of gelatin over it. Let sit for 5 minutes, put in microwave and pulse 1-2 times for 5 seconds until it turns clear. Beat it into your whipped cream and voilà, it will certainly hold for several days in the fridge. (Like it’s ever gonna last that long).
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crustless Cheesecake Pumpkin Pie

Leave a reply

Keto Crustless Cheesecake Pumpkin PieKeto Crustless Cheesecake Pumpkin PieLow Carb Crustless Cheesecake Pumpkin PieKeto Crustless Cheesecake Pumpkin PieKeto Crustless Cheesecake Pumpkin Pie.  This is the same basic recipe as my Cheesecake Pumpkin Pie…but…without a crust and it is ridiculously easy to make. This will make a 9” pie suitable for 8 people. and topped with whipped cream? Ooh la la. Yes, without a Keto Pie Crust you will save a couple of carb grams but, as I said, the great thing about this is that it is so, so easy (when you don’t drop and scramble it)-See Last Pic Above.

So, we all know stuff happened and it happened with the piece of pie on the plate.  I had taken the pic but was not ready to eat the pie so I was putting it in the fridge for later and…boop, boop, boop, it tumbled out of my hand and onto the floor.  We have the five-second rule in this house and more time if needed, and I did.  I picked it up and it was such a mess I had to put it on a larger plate and the last pic is what I eventually ate.  Taste?  Fabulous.  Want an even easier pumpkin recipe?  You might try the Butter Pecan Mousse which is made with the leftover ¾ C of pumpkin purée you will have-and don’t know what to do with.

It is a rather sad set of circumstances that I even did this recipe.  Two days before Thanksgiving a friend of mine was asking for an easy low carb recipe for pumpkin pie for a mutual (diabetic) friend of ours and I really didn’t have an answer for her as the key word was “easy”.  Of course I know the woman she was asking for and first off, you have to have the right products to make even a rudimentary pie and I didn’t have the answer until I came up with this.  I know she does not have Allulose but I could easily enough suggest erythritol and she would be good to go.  There are reasons I do not use erythritol but certainly in the case of a big time diabetic I would suggest it.  So this keto crustless cheesecake pumpkin pie is for Libby (no relation to Libby Pumpkin Purée). If you are looking for that full experience with the a Keto Pie Crust Included here it 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.

Crustless Cheesecake Pumpkin Pie
Print
Ingredients
  1. 8 Oz Room Temperature Cream Cheese
  2. 6 T Sour Cream
  3. ½ C Allulose
  4. 2 Room Temperature Eggs
  5. 1 C Pumpkin Purée (Not Pie Filling)
  6. ¾ t Cinnamon
  7. ¼ t Ground Ginger
  8. ⅛ t Ground Allspice
  9. ⅛ t Mace Or Nutmeg
  10. ⅛ t Ground Cloves
Instructions
  1. Preheat oven to 335°.
  2. Beat cream cheese, sour cream and sweetener until smooth.
  3. Add eggs on low 1 at time and blend only until mixed. (The idea is to NOT beat air into it and yes, it will be inevitable).
  4. Reserve ½ C cream cheese mixture.
  5. Add pumpkin, cinnamon, ginger, and cloves to remaining cream cheese mixture and blend.
  6. Pour into very lightly buttered 9” pie dish.
  7. Take reserved cream cheese mix and dot the pie generously 1 T at a time.
  8. Use the tip of a toothpick to ‘swirl’ the dots.
  9. Bake 30 minutes or until just barely set in center.
  10. Remove from oven, cool completely, cover, and refrigerate at least several hours and until ready to serve.
  11. Serve with a dollop of whipped cream.
  12. 8 Servings
  13. 97 Calories, 3.4g Protein, 8.2g Fat, 3.3g Carbs, 1.3g Fiber, 2.0g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tahini Almond Butter Walnut Brownies

Leave a reply

Low Carb Tahini Almond Butter Walnut BrowniesLow Carb Tahini Almond Butter Walnut BrowniesLow Carb Tahini Almond Butter Walnut BrowniesKeto Tahini Almond Butter Walnut Brownies. I have, over the last eight years, tried more than several “supposed” low carb “moist brownies” only to be sadly disappointed one more time.  A while ago I posted a Tahini Almond Butter Walnut Balls cookie recipe using this exact same batter and the cookies, if not over done, were like fudge in the center. Thinking if the cookies were so fudgy what if I tried the same batter for brownies.  Did it work…Oh yeah, it sure did. The only other brownie recipe you will find on this site are Mocha Zucchini Brownies-Mocha Ganache but the reason these Keto Tahini Almond Butter Walnut Brownies might be so much better is that it is a dump & mix recipe and there are not many of them unless you do some kind of boxed mix. (Ugh)  This was just the first time I tried making these but the next time (if there is one) I am going to put the coffee ganache on them instead of the plain ole ganache I made.  I hope you can tell from the picture above how seriously moist these look because they are as stick-to-the-roof-of-your-mouth as any other really good brownie and I think the secret is all the oils in almond butter and tahini, I mean, come on. I believe these low carb tahini almond butter walnut brownies are absolutely the best.

I did make a batch of mocha brownies so I added a couple more pics.  Notice the nooks & crannies after baking which are filled with the ganache and I also allowed the ganache to drip over the edges which in my opinion keeps these moist brownies even more so.

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.

Tahini Almond Butter Walnut Brownies
Print
Brownies
  1. ½ C Almond Butter
  2. ½ C Tahini
  3. 2 Eggs
  4. 2 T Cocoa Powder
  5. 2 T Peanut Flour***
  6. 2 T Water
  7. 1 T Melted Butter
  8. 1 C Allulose***
  9. 2 t Vanilla
  10. 1 t Baking Soda
  11. ½ C Chopped Walnuts
Ganache
  1. ½ C 40% Heavy Cream
  2. ⅓ C Good Chocolate Bar Cut Into Small Pieces.
Instructions
  1. Preheat oven to 350°.
  2. Minus the walnuts dump everything else into a mixing bowl and thoroughly combine with an electric mixer.
  3. Fold in nuts.
  4. This batter is so thick you will need to push it into a paper lined 8x8 pan with a couple of fingers.
  5. Bake 12-13 minutes and no longer. You can’t tell that they are done but better a bit under-done than a bit over-done if you want them to be fudgy.
Ganache
  1. Heat heavy cream to simmer and keep your eyes on it-you don't want to boil it or you will have a huge mess on your hands.
  2. I put my chocolate into the microwave on med-low for 20 sec, stir, and repeat until it is just beginning to melt.
  3. Add hot heavy cream to chocolate and stir constantly until all chocolate is melted and incorporated.
  4. Let brownies cool just a bit, cover & spread with ganache and cool in the refrigrator until ganache is set.
  5. Carefully lift brownies out of pan, cut & serve. You're in for a treat.
  6. 12 Servings
  7. 233 Calories, 6.9g Protein, 21.7g Fat, 7.1g Carbs, 3.5g Fiber, 3.6g Net Carbs
Notes
  1. I used Endangered Species 88% chocolate bar in my ganache.
  2. Notice that the fat content is 195 of the 233 calories. That's 84% Fat.
  3. If you want mocha brownies add ½ t instant coffee to mix and then add 1 t to ganache. I also added 2 drops EZSweetz into ganache with the coffee.
  4. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  5. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cinnamon Walnut Roll Crêpes

Leave a reply

Low Carb Cinnamon Walnut Roll CrepesLow Carb Cinnamon Walnut Roll Crêpes. If you can make Carbalose Flour Cinnamon Walnut Rolls why can’t you put the same tastes into a crepe?  Well you can.  I just love that every little bite looks like a cinnamon walnut roll.  Again, very easy and fast to make and you will need a recipe of Flaxseed Meal Crêpes.

 

It is always fun to come up with something new and this was no exception but the bottom line question is always; will they taste good.  I’m glad you asked and well yes, they do and…low carb cinnamon walnut roll crepes are a lot easier than the walnut rolls, and I mean a lot.

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-low carb and diabetic friendly.

Cinnamon Walnut Roll Crêpes
Print
Ingredients
  1. 1 Recipe Flaxseed Meal Crepes
  2. 1½ C Small Chopped Walnuts (Pecans Work Just As Well)(Save A Little Nut Dust For Garnish)
  3. 2 t Cinnamon
  4. ¾ C Allulose*** 18 Drops Liquid Sucralose*** Or Your Own Favorite Sweetener
  5. 12 Oz Softened Cream Cheese (Divided )
  6. 1 t Vanilla Extract
  7. ¼ C Heavy Cream + More If Needed To Make A Thin Drizzle
Instructions
  1. Add nuts and cinnamon to a small processor and chop until relatively small. (See Picture). You don’t want to grind it just a fine chop. If you overdo it, don’t worry and the final product would probably look about the same. Reserve 2 T.
  2. Beat cream cheese, Allulose*** or 12 Drops Liquid Sucralose*** or your favorite sweetener, and vanilla.
  3. Mix in heavy cream and reserve ¼ C.
  4. Lay out crepes, smear with thin layer of the cream cheese mixture.
  5. Top with 2 T nut mixture and roll crepe.
  6. Add enough heavy cream (or water) to thin remaining ¼ C cream cheese mixture and drizzle onto crepes.
  7. Sprinkle with remaining 2 T nuts.
  8. 12 Servings
  9. 330 Calories, 8.0g Protein, 37.4g Fat, 5.3g Carbs, 3.0g Fiber, 2.3g Net Carbs
Notes
  1. I got so excited to try these that I didn’t get enough heavy cream as a thinning agent in the drizzle so I just kind of frosted them but for you? It should be thin enough to drizzle so if you need more heavy cream by all means use it.
  2. Hope you can see the size of the nut grind. You don’t want nut dust just very small and I have a mini processor that has a chop speed which I pulse with until I get what I want.
  3. Nutritionals include crepes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Strawberry Orange Crêpes

Leave a reply

Low Carb Strawberry Orange CrêpesLow Carb Strawberry Orange Crêpes.  You’ll not see the orange in these but you sure as heck will be able to taste it.  I love crêpes and in fact I am going to try to post maybe 18-20 recipes for them.  With the advent of my Zero Carb Flaxseed Meal Crêpes I can now have crêpes any which way but loose-and actually…loose too.  They can be savory as well as sweetened and yes, I like them both ways.  It’s always easier to start with the sweet stuff because it is what grabs peoples attention first but there really aren’t that many of them as most are savory and begin to think Enchiladas.  You know, I have to eat the recipes I test and I have to say, not only are these low carb strawberry orange crêpes easy to eat, they are also easy to make.

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.

Strawberry Orange Crêpes
Print
Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 12 Oz Softened Cream Cheese
  3. 8 Drops Liquid Sucralose*** (Divided)
  4. ½ t Orange Extract (Divided)
  5. 1½-2 C Fresh Strawberries (Divided) (Frozen Work As Well Except As Garnish)
  6. ¼ C Water
  7. 3 Drops Liquid Sucralose***
  8. ⅛ t Orange Extract
Instructions
  1. Mix ½ C chopped strawberries, water, ¼ t orange extract & 4 drops Sucralose. This is your coulis drizzle and you can add more water as necessary if wanted. You want this relatively smooth so it is better to whiz in a small processor or if you have one an emersion blender.
  2. Beat cream cheese, 4 drops Sucralose, and ¼ t orange extract. Add heavy cream and ½ C mashed strawberries & beat until blended.
  3. Chop remaining strawberries into small pieces.
  4. Lay out crêpes and thinly smear each with cream cheese mixture.
  5. Roll crêpes, drizzle with coulis, & garnish with remaining chopped berries.
  6. 12 Servings
  7. 238 Calories, 5.8g Protein, 22.4g Fat, 4.6g Carbs, 2.4g Fiber, 2.4g Net Carbs
Notes
  1. By the way, the basil leaves I used as a pretty plate garnish? Um, I tore them into small pieces and ate with each bite. Sounds kind of weird but it was really tasty.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cinnamon Flan

Leave a reply

Low Carb Cinnamon FlanLow Carb Cinnamon FlanLow Carb Cinnamon FlanKeto Cinnamon Flan. I had a really hard time naming this concoction but finally came up with the word “Flan” because it has a sugar-free syrup served with it which is a little reminiscent of a real flan. Doesn’t really matter what you call it, it is delicious.  I can already think of a couple variations and one might be with raspberries and a couple of drops of almond extract as the two flavors go so well together.  Very, very easy to make.  Keto cinnamon flan can be eaten as breakfast or dinner, which I did with a sausage patty and small salad or just as a fabulous keto low carb dessert.  Anyway you cut it, it’s good, it’s easy and…your kids will love it.

This was a test cake that Sandra, a twitter friend, altered and made from this Flan recipe. I don’t have the information for everything she altered so I can’t put up a new recipe for you it but like WOW, it looks spectacular. It will never cease to amaze me how inventive people can be with their food.

I have started using Ceylon “True” Cinnamon and what a difference it makes.  I will be using the rest of the small bag and have purchased a one lb. bag which should last well beyond me and I am thinking of sharing it with someone I already have in mind.  Ceylon Cinnamon is kind of a taste altering experience if you have never had it, and I personally would never go back.  It is available on Amazon (not my favorite place to shop) as well as other places.  There is no mistaking it for regular cinnamon as it is MUCH lighter in color with a more subtle flavor. Recipes I have already used it in are the Carbalose Cinnamon Walnut Rolls but hey, I just got the stuff so give me a little time.

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-low carb and diabetic friendly.

Cinnamon Flan
Print
Ingredients
  1. 6 Oz Cream Cheese ROOM Temperature
  2. 6 T Barely Melted Butter + 2 t Smeared In Bottom Of Baking Dish
  3. 6 Eggs ROOM Temperature
  4. ⅓ C Allulose
  5. ¼ t Cinnamon
  6. 12 Medium Strawberries Cut Into At Least 8-12 Pieces Each
  7. 2 T Sugar-Free Syrup Per Person
Instructions
  1. Beat room temperature cream cheese, cinnamon and Allulose.
  2. Slowly add melted butter and mix until smooth, scraping as necessary.
  3. In a separate bowl, beat eggs then slowly add to cream cheese, scraping bowl several times, and making sure there are NO lumps.
  4. Begin heating oven to 360°.
  5. Grease 8”x8” glass baking dish with 2 t butter and put into oven. You want the butter just beginning to brown and the dish hot. Watch it closely or it will blacken and burn.
  6. Pour into heated 8”x8” baking pan and bake for 22-24 minutes. It will not happen immediately but IF your batter was at room temperature it should puff up like a balloon like Yorkshire Pudding only---it might not collapse.
  7. Your finished product should have the color and texture of a firm flan.
  8. 8 Servings
  9. 182 Calories, 5.7g Protein, 16.0g Fat, 2.0g Carbs, 0.3g Fiber, 1.7g Net Carbs
Notes
  1. The "secret" to this fluffy flan is to have everything at room temperature. I don't mean for 15 minutes, I mean for at least 1½-2 hours.
  2. Nutritionals include all ingredients listed.
  3. I'll update if it freezes well if, I can get some in the freezer.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Carbalose Duck Fat Shortbread Cookies

Leave a reply

Low Carb Carbalose Duck Fat Shortbread CookiesLow Carb Carbalose Duck Fat Shortbread CookiesLow Carb Carbalose Duck Fat Shortbread CookiesLow Carb Carbalose Duck Fat Shortbread CookiesKeto Carbalose Duck Fat Shortbread Cookies. As I nearly always have duck fat in my refrigerator for sautéing and frying foods, I thought this recipe might be a natural to put on the sight.  I know most of you might not have duck fat but it is usually available in your grocery store or…you can do it the way I do and save your fat when you cook a duck.  I can usually get about 2 cups of fat per duck which of course makes the fat pretty much free-cool huh?  The really nice thing is there is no sugar in these keto carbalose duck fat shortbread cookies and as I have used EZSweetz, and Carbalose flour, for many years, and with newly added Allulose as the sweetener, I am very confident in them. Best of all…they also have no nut flours or coconut in them so they are nicely crunchy from the ground chia seeds and flax seed meal. If you can get your hands on a little duck fat these are very, very easy to make. 1947, I just love the bin# on the chia seeds-it’s the year I was born.

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

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

Duck Fat Shortbread Cookies
Print
Ingredients
  1. 2 C Carbalose Flour***
  2. ⅓ C Butter Softened Plus A Bit More For Baking Dish (About ½ t Only On The Bottom)
  3. ⅓ C Cold Rendered Duck Fat (Needs To Be Cold As Duck Fat Is Liquid At Room Temperature)
  4. ½ C Allulose***
  5. 1 Beaten Egg
  6. 6 Drops EZSweetz Liquid Sucralose***
  7. ½ T Ground Chia Seeds
  8. ½ T Flaxseed Meal
Instructions
  1. Add chia seeds, flax seed meal and EZSweetz to beaten egg and mix well. The chia dust will look like pepper-not to worry and it does not show in the finished product.
  2. In a medium bowl add butter, duck fat, and Allulose mixing slowly at first, until it is incorporated and then beat it until it lightens in color and gets fluffier.
  3. Beat in egg mixture until well incorporated.
  4. On low, add the flour slowly until mixed and dough just comes together.
  5. Spread dough evenly to about ¼” in prepared 10”x10” baking pan.
  6. Dough may seem a be a little dry (stiff) (it's not) and if it is, sprinkle it evenly into pan, distribute & pat down well with your fingers and with a small glass, "roll" over it completely to make the top smooth.
  7. With a sharp thin knife or a bench scraper (best) if you have one, (a filet knife works well for this) cut down to pan every 1” or 9 cuts, turn and cut every 2.50” or 3 cuts for a total of 40 shortbread cookies.
  8. Take a small poker of some kind (wooden skewer works well) and make 2 pokes all the way through to bottom of pan in each shortbread.
  9. Refrigerate for 1 hour, making sure dough is well chilled.
  10. Just before ready to bake, preheat oven to 350°.
  11. Bake 17-18 minutes or until barely browned at the edges.
  12. Cool completely in pan then gently de-pan and enjoy. They are very light and crunchy almost...like a shortbread.
  13. 10 Servings 4 Cookies Each
  14. 188 Calories, 7.5g Protein, 15.7g Fat, 10.5g Carbs, 6.7g Fiber, 3.8g Net Carbs
Notes
  1. Make sure your duck fat is cold to begin with or you will watch it melt before your eyes in the bowl.
  2. Perfect with a mid-afternoon cup of tea.
  3. It is important to cut cookies before baking.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/