Category Archives: Desserts

Low Carb Carbalose Pecan Walnut Coffee Cake

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Low Carb Carbalose Pecan Walnut Coffee CakeLow Carb Carbalose Pecan Walnut Coffee CakeLow Carb Carbalose Pecan Walnut Coffee Cake. You may wonder why this coffee cake looks so dark and it’s because I used to use a different sweetener for most all the sugar-free sweetener. The sweetener, when wet, became darker than you think it should.  I just particularly liked the product and it’s flavor.  If you prefer, you can now use Allulose and it will not be so brown. Rest assured they taste the same. Anyway…still very easy to make and really good eats.

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.

Carbalose Pecan Walnut Coffee Cake
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Nut Topping
  1. ¼ C Softened Butter Dropped In Small Pieces
  2. ¼ C Carbalose Flour***
  3. ½ C Allulose***
  4. 1 t Cinnamon
  5. ¼ C Finely Chopped Pecans (See Notes)
  6. ¼ C Finely Chopped Walnuts (See Notes)
Cream Cheese Filling
  1. 4 Ounces Softened Cream Cheese
  2. 2 T Allulose***
  3. ¾ t Vanilla Extract
  4. ½ t Cinnamon
  5. ⅓ C Finely Chopped Pecans
  6. ¼ C Barely Warmed Heavy Cream
  7. 1 Drop Liquid Sucralose***
The Cake
  1. 2 C Carbalose***
  2. 1½ t Baking Powder
  3. 1½ t Baking Soda
  4. 1 C Softened Butter
  5. ½ C Allulose***
  6. 16 Drops EZSweetz***
  7. 3 Large Eggs
  8. 1 t Vanilla Extract
  9. 1¼ C Sour Cream
  10. 1 t Butter (For Greasing Pan)
Crumb Topping
  1. Combine all the crumb ingredients in a small bowl.
  2. Mix with a fork (or, go on and get your hands into it) until the mixture resembles crumbs. Set aside.
Cream Cheese Swirl
  1. Beat the cream cheese and allulose until fluffy.
  2. Mix in the vanilla, Sucralose cinnamon and gently add the heavy cream. Stir in the pecans. Set aside.
Cake
  1. Preheat oven to 350°F. Lightly butter a 10”x10 pan.
  2. Mix the flour, baking powder, & baking soda. Set aside.
  3. With an electric mixer beat the butter, allulose and EZSweetz until fluffy. Add the eggs, one at a time, beating just until combined after each addition. Mix in the vanilla.
  4. Gradually add flour mixture ⅓ at a time alternating with sour cream and mixing just until combined.
  5. Transfer the batter (it will be thick) to the prepared pan. Top the batter with spoonfuls of the cream cheese filling and using an up and down motion with a knife or better yet, a small offset spatula, to swirl.
  6. Sprinkle the nut topping evenly over the top of the cake.
  7. Bake 50-60 minutes, or until a toothpick inserted into the center comes out clean. Make sure to check center as sometimes a cake look done but will fall after coming out of the oven and these do not rise too much anyway. They are very dense….and good.
  8. Also to test for doneness look at the edges of your pan and when finishing, the coffee cake will begin to pull away from the pan.
  9. 16 Servings
  10. 305 Calories, 7.2 Protein, 26.2g Fat, 8.8 Carbs, 4.7g Fiber, 4.1g Net Carb
Notes
  1. When I say finely chopped nuts this is what I did. I have a small Cuisinart that runs in reverse to chop instead of grinding, so this process is very easy. Grinding makes it too fine but pulsing when on chopping works well.
  2. I would be careful trying to eat two of these as they are very high in fat. If you do attempt it just be aware you may feel awfully full unless it is all you eat and...even then...
  3. One of the things I love about low carb baking, and there are many, it that nothing is sticky and these are no different. Looks sticky but…not. Not to the pan and not to you.
  4. If you are feeling particular decadent add a teaspoon of melted butter on top as you serve them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Ginger Cheesecake Tarts

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Low Carb Ginger Cheesecake TartLow Carb Ginger Cheesecake TartLow Carb Ginger Cheesecake TartLow Carb Ginger Cheesecake TartKeto Ginger Cheesecake Tarts.  Not long ago I published a recipe for Giant Ginger Cookies and quickly realized I could probably do a couple more based on the cookies and this is the first one that popped into my mind.  Since the cookie recipe make 15 very large ones, and they are crispy, why not make a kind of graham cracker crumb and use it as the crust base for a cheesecake.  Well, it worked really well and I am here to tell you they are deliciously sinful.  If you do not have the same 4½” tart pans I do then of course a larger pan will work beautifully and just not quite as easy to deal with since the filling only uses 8 oz. cream cheese.  These keto ginger cheesecake tarts are extremely dense and very filling, especially after a dinner.  Nutritionals include the ginger cookies crumb base and you will need a recipe of them to complete the tarts.  Take a good look in the first picture and you can see how dense the crumb is…just like a graham crumb.  Always remember that the longer you can leave it in the refrigerator, within reason, the more dense and thick the cheesecake becomes.  If you do not intend eating them in more than several days, they freeze beautifully.  The tart shells are also really good using anything that goes with the flavor of ginger like maybe a sugar-free ginger cream or whipped cream and raspberries & strawberries. If by some chance you are here and you don’t like ginger, you can always use your favorite low carb cookies for cheesecake or this dandy recipe for a thick creamy New York Cheesecake with the Two Crust Sizes For Most Nearly Any Pie recipe which is nearly identical to graham cracker crust. Yes keto ginger cheesecake tarts can also be made into a larger tart cut into 8 slices.  I just thought the smaller versions were a nice touch, especially for company and portion control.

You may question the use of ground chia seeds and it has to do the the bindability of sugar-free baked goods and it is one of the things that helps and that also includes the flax seed 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.

Ginger Cheesecake Tart
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4-4½” Removable Bottom Tart Pans
Crust
  1. 4 Giant Ginger Cookies Ground To Crumbs (Should Get about 1-1¼ C)
  2. ½ T Allulose
  3. ½ T Flaxseed Meal
  4. ½ T Ground Chia Seeds
  5. ⅓ C Melted Butter
Cheesecake Batter
  1. 8 Oz Cream Cheese
  2. ⅓ C Allulose
  3. ¼ C Heavy Cream
  4. 1 t Vanilla Extract
  5. 1 Egg
Sour Cream Topping
  1. ½ C Sour Cream
  2. ½ t Vanilla Extract
  3. 1 t Allulose
Instructions
  1. Mix all crust ingredients and let sit for 10-15 minutes then gently pat ¼ of the crumbs into each tart pan making sure to push up as high as you can to cover the sides the of the pan. The finished tart will pop out very easily if after you fill them carefully with the batter, it is all kept inside the shell. (I could have pushed my cookies filling up into the top of the tart tin a little further).
  2. Bake at 340° for 9-10 minutes, remove to counter to fill and turn down heat to 300°
  3. Meanwhile with cream cheese at room temperature beat with Just Like Sugar beating until well incorporated & scraping down a couple of times to get it mixed to smooth..
  4. Add vanilla and heavy cream and incorporate, again scraping down well.
  5. Now add egg and on low barely mix into batter until just incorporated and stop scraping to smooth. At this point you don’t want any more beating because it creates bubbles which are a no-no.
  6. Add ¼ of the batter to each shell and bake 23-24 minutes.
  7. Put on cooling rack in for at least an hour until completely, completely cool.
  8. Turn oven to 400°.
  9. Mix all topping ingredients.
  10. If you have a small offset spatula this is a time to use it. If you don’t have one then use the back of a small spoon.
  11. Take ¼ or about 2 T of the topping and put into the center of a cooled tart and spread it only to the very edge, and no more trying not to get it on the crust or pan.
  12. Pop into the oven 6 minutes and again put on cooling rack to cool, cover gently & refrigerate for at least 4 hours and more if possible as the longer they are refrigerated the thicker and more dense they become.
  13. When ready to serve, pop the tart out of the pan and quarter. Don't forget to take the removable bottom off.
  14. 8 Servings
  15. 266 Calories, 5.4g Protein, 25.2g Fat 7.3g Carbs, 2.7g Fiber, 4.6g Net Carbs
Notes
  1. Don’t worry if you overcook them a bit they will settle down and be just fine.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Giant Ginger Cookies

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Low Carb Carbalose Giant Ginger CookiesLow Carb Carbalose Giant Ginger CookiesLow Carb Carbalose Giant Ginger Cookies. I have often wondered why it seems so difficult to get a crispy low carb cookie and now I know-it is.  This is my first attempt at making cookies with Carbalose flour so I have no basis of comparison but I know this: there is no almond flour and no coconut flour.  Don’t know for sure but this must be some kind of secret.  Anyway, these are delicious & crispy and every once in a while, crispy is good.

I have made and taken new pics on the top and is the way they should look. They say true confessions are good for the soul so here goes another one:  I did not have the right sweetener for the first pics (at the bottom now).  I had the Baking but not the Granular since I don’t use much of it and there is a difference so…use the right product for the job…but the taste-ooh la la.

Down below in the notes I said I would be testing another recipe using these cookies and it didn’t take me long to come up with these Ginger Cheesecake Tarts

 All my other Carbalose Recipes are listed at the bottom of the 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.

Giant Ginger Cookies
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Ingredients
  1. 2¼ C Carbalose Flour***
  2. 3 Sticks Butter
  3. 1 C Allulose*** +
  4. ⅓ C Allulose***
  5. ¼ C Molasses
  6. 1 Egg
  7. 1 T Dried Ginger
  8. ¾ t Cinnamon
  9. ½ t Dried Clove Powder
  10. ½ t Mace Or Nutmeg
Instructions
  1. Preheat oven to 340°
  2. With electric mixer begin to slowly cream butter. Add egg, molasses and then then slowly add Allulose until well incorporated. Mixture will be thick.
  3. In larger bowl mix all dry ingredients. Add wet to dry and with same mixer mix until completely incorporated. It will take a bit of time but it needs to be done.
  4. Use a 2” ¼ C scoop, make 15-16 2” balls and place evenly on a parchment papered cookie sheet pan. I have a sheet pan that I could fit all 15 cookies on. Generously sieve on ⅓ C Allulose and using a flat disc or glass (I used my Norpro pounder), or even your fingers, flatten the balls to about ¼".
  5. Cook no more than 10-12 minutes, leaving on sheet about 10 minutes before putting onto cooling racks.
  6. Cookies should be surprisingly nice and crispy.
  7. 15 Servings
  8. 146 Calories, 5.2g Protein, 11.2g Fat, 10.9g Carbs, 4.5g Fiber, 6.4g Net Carbs
Notes
  1. Based on the crumb of these cookies I'm going to make a prediction here. I think if you ground them and added enough melted butter, they would make a kick butt base for a cheesecake or anything else you needed a cookie or graham cracker base for. I will be testing this in the future but...you can test it now...if you want.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Melba Panna Cotta

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Keto Melba Panna CottaKeto Melba Panna CottaLow Carb Melba Panna CottaLow Carb Melba Panna CottaKeto Melba Panna Cotta.  Not quite peach melba but this keto Melba Panna Cotta is a danged fine facsimile.  One of my all-time favorite desserts used to be peach melba.  I loved it so much that it was even on my restaurant menu so I could have it anytime I wanted it.  Though I have of course not been able to have it for many years, making an almond raspberry panna cotta is as close as I can get.  I also do not eat peaches so that part is out completely.  Although I could probably have ¼ peach with keto melba panna cotta, this does not need it.  And I don’t mean I had fresh peaches either.  I used free-stone peaches from a can and spooned the sugary juice on with abandon.  Well that was then and this is now.  I imagine I could use a sugar-free peach syrup of some sort, as it is available, but for the number of times I would ever use it, it would mostly go to waste.  Traditional melba has always been served with a raspberry syrup or coulis and topped with toasted almonds and I’m using raspberries and almond here anyway.  The really nice thing is that if you have never had peach melba you do not have a basis of comparison so all you will do is enjoy this.  If you have a sweetie then you can make it in one larger mold (the second picture is for two) to get close, and share.  Just don’t squabble over who gets the most. All I did was cut the recipe 75% for the two servings.

Normally, in the restaurant, I used some watered down raspberry jam but not here.  We eat whole raspberries so why not just mash up some of them?  In fact all I did was mash them a little before adding the water.  So, if you want a plain Panna Cotta then here ya go because you definitely can do your own thing on a clean slate.

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.

Melba Panna Cotta
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Ingredients
  1. 3 C Heavy Cream
  2. 1 C Water
  3. 2 Packages Knox Gelatin
  4. ¼ C Allulose
  5. 6 Drops Liquid Splenda
  6. 1 t Vanilla Extract
  7. 1 t Almond Extract
  8. ¾ C Fresh Raspberries
  9. 5-6 T Water
  10. 3-4 Drops Liquid Splenda (Or To Taste)
  11. ½ C Toasted Almonds
Instructions
  1. Sprinkle gelatin over water in a wide mouth ceramic bowl and let sit 5 minutes. (This is called blooming the gelatin).
  2. Begin heating heavy cream & sweeteners.
  3. Pulse water-gelatin mix in microwave at 5 second intervals 3-4 times until just clear, (do not over heat) add to heated cream, add vanilla & almond extracts, and thoroughly mix.
  4. Pour into ½ C ramekins, cover and refrigerate 3-4 hours.
  5. To unmold, put ramekin in hot water almost to rim for about 5-10 seconds. If it does not release carefully run a small knife around edges. Place plate or bowl on top and invert.
  6. Mash raspberries, add water & Splenda and mix.
  7. Spoon about 1½ T raspberries over panna cotta and sprinkle with toasted almonds.
  8. 8 Servings
  9. 416 Calories, 1.6g Protein, 39.8g Fat, 2.9g Carbs, 1.0g Fiber, 1.9g Net Carbs
Notes
  1. Make a slurry of strawberries & water, add 1 T orange extract, sweeten to taste, and spoon over panna cotta. No nuts required.
  2. I actually have a medium fluted ring mold that would be perfect and would make a beautiful centerpiece for any table. Long ago I used to use it for monkey bread and it has been in my cabinet for many years. If I used it for this recipe I would have to eat the whole thing-Oops.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Vinegar Pie Custard

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Low Carb Vinegar Pie CustardLow Carb Vinegar Pie CustardKeto Vinegar Pie Custard. The first time I heard the term Vinegar Pie I just about choked.  Say what pie?  Well, I decided to try making a keto vinegar pie custard since I don’t eat floured pie crust and would ya believe…it’s delicious, and I mean delicious.  I only made two of them because I was pretty sure I would not like it.  Well, well, well we can all be wrong and…I was.  I did taste it without vanilla and then, since I was testing, I added it at the end.  Wrong, it was much better without it so you won’t see it in the recipe.  If you decide to top it with whipped cream I would suggest leaving out the vanilla.

Apparently there are recipes on the internet for this pie and one story goes, that when you are poor as a church mouse you can make a pie from vinegar and water.  It was also a favorite in boarding houses and we pretty well know that men will eat just about anything.  Of course back then, since most people farmed for a living, they all had butter, sugar & flour. If you had a lemon you could add that and eventually this pie became the forerunner of lemon meringue pie.  Interestingly enough, even without lemon-it tastes quite lemony.  Who’d a thunk it.  Since most people had access to water, vinegar, sugar, butter and flour this pie came out of it and poor or not it is seriously good.  That’s my story & I’m sticking to it.  So I dare you to try this custard and tell me it is not good.  Strange-Yes.  Terrific-Yup.  The best part is that it is nearly zero carb.  The ramekins shown hold ¼ C , same as a traditional round one.

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.

Vinegar Pie Custard
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Ingredients
  1. 4 Egg Yolks
  2. ¼ C Apple Cider Vinegar
  3. 24 Drops Liquid Sucralose (Or 1 Cup Sweetener Of Choice)
  4. 1 C Cold Water
  5. 2 t Knox Gelatin Powder
  6. 4 T Chilled Butter
Instructions
  1. Beat yokes with vinegar & sweetener.
  2. Sprinkle gelatin on water and let sit a minute.
  3. Over high heat boil water & gelatin, immediately add to egg mixture & and allow to cool 3-4 min. Beat in butter 1 T at a time until completely incorporated.
  4. Put into ½ C ramekins and refrigerate for at least 6 hours.
  5. 4 Servings
  6. 163 Calories, 4.3g Protein, 16.0g Fat, 0.6g Carbs, 0.0g Fiber, 0.6g Net Carbs
Notes
  1. Very tasty with a dollop of heavy whipped cream (with no vanilla). If you opt for whipped cream what do you do with you egg whites? Why make some crackers of course.
  2. If you whip the egg whites to top it, then preheat oven to 400° and bake for 8-10 minutes. They will need to be served immediately as meringue begins to "weep" very quickly.
  3. As I said above, it has the taste & tang of lemon and if you didn't tell anyone-they wouldn't know.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chocolate Mocha Mousse

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Keto Chocolate Mocha MousseKeto Chocolate Mocha MousseKeto Chocolate Mocha Mousse. You can whip up this easy Keto Chocolate Mocha Mousse in a snap.  It  tops off any meal for six and leftover?  No problem as it keeps in the fridge for more than several days. (But it won’t).  It only has six ingredients but flavor-wise it packs a pretty strong chocolaty coffee punch.  As the name of the chocolate bar denotes…it’s Divine.  There are recipes that use gelatin to “set” the mousse and it is something I cannot imagine doing.  Yes, on occasion I do use gelatin for things like Panna Cotta but certainly not for this mousse.

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 Mocha Mousse
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Ingredients
  1. 1 Divine 85% Chocolate Bar
  2. 4 Eggs (Divided)
  3. ⅓ C Hot Water
  4. 1½ t Instant Coffee
  5. 2 t Vanilla Extract (Divided)
  6. 1½ C Heavy Cream
  7. 12 Drops Liquid Sucralose (Or ½ C Sweetener Divided)
Instructions
  1. Grate chocolate bar. You don’t want it chunky as your chocolate mixture won’t end up being smooth.
  2. Line up 3 bowls-2 medium and 1 large.
  3. Separate eggs making sure not to get any yolk in the whites. I do try to gently take the chalazae off the yolks as I don't want hard little cooked knots in my mousse.
  4. Put whites into 1 medium bowl and yolks into the large bowl, adding coffee, water, and add 6 drops sucralose or ½ of your sweetener.
  5. On medium low and whisking constantly, cook coffee yolk mixture until pretty hot. Don’t worry, the eggs shouldn’t scramble because of the water content but you need it hot enough to eventually melt the chocolate.
  6. When yolk mixture is warm enough, add 1 t vanilla, add grated chocolate all at once stirring to cover all chocolate, let it sit a minute or so and mix until all chocolate is melted. Allow mixture to mostly cool and it shouldn’t take too long.
  7. Meanwhile, back at the ranch, first beat egg whites to stiff peaks. Making sure chocolate is cooled, FOLD in egg whites ½ at a time until well incorporated.
  8. In second medium bowl, beat whipping cream. Add vanilla & last 6 drops of sucralose or the other ½ of your sweetener.
  9. Now FOLD in ⅔ of whipped cream into mixture, cover, and refrigerate.
  10. Cover and refrigerate remaining whipped cream.
  11. When ready for service place mousse into small bowl and put a good dollop of whipped cream on it.
  12. 6 Servings
  13. 373 Calories, 5.7g Protein, 33.7g Fat, 5.8g Carbs, 1.5g Fiber, 4.3g Net Carbs
Notes
  1. Make sure you beat and fold in egg whites first. After whipping, if not used immediately, they will get watery and begin to break down.
  2. I said it was low carb-not low calorie.
  3. I have tried more than several bars to make this mousse and the Divine bar seems to be the easiest to not only melt but give a great smooth mouth-feel. If you have your own favorite 85% bar then by all means use it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tahini Cookies Atop Peanut Butter Cake

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Low Carb Tahini Cookies Atop Peanut Butter CakeLow Carb Tahini Cookies Atop Peanut Butter CakeLow Carb Tahini Cookies Atop Peanut Butter CakeKeto Tahini Cookies Atop Peanut Butter Cake is really a combination of two recipes already on the site. It is ½ a recipe of Peanut Butter Cake/Peanut Butter Icing and ½ a recipe Tahini Almond Butter Chocolate Walnut Balls done with a #100 (very tiny) scoop. For perspective: the plate on the bottom right is 5″ and the scoop is 1⅛”.  The “tiny cookie” part of this recipe equals about 4½ cookies per 1 of the larger balls.  Anyway they are insanely delicious and as you only need 10 small balls to top the cake you should have about 18 leftover to pop in your mouth or…to make those cake pops that seem to be so popular.  As comparison: they are about the size of an old tootsie roll pop.  I happen to have three 7” cake pans that I bought at a restaurant supply store 20 years ago and I used two of them so I could get a little more frosting in the center.  Yeah, the icing is that good.  If you don’t happen to have a #100 scoop then make rounded teaspoonfuls in your hands. How about the word teaspoonfuls? (I had to look it up and it still shows as a misspelling).  If you don’t have two 7″ cake pans then use one 8″ round pan. The cake is extremely high fat. (See Nutritionals inside the recipe).  I use Byrd Mill Peanut Flour .

This can be a bit time consuming but can easily be divided into a two-day affair.  1st day make the cookies and the 2nd day make the cake, frosting and decorate it.  One thing you will need to be careful with is eating the cookies before you get the cake made or you will be back to square one.  Good idea to look at both recipes before you begin but this is pretty straight forward.  I have divided the whole recipe into two parts so it is easy to follow.  If you have a family of 5 this will last for two servings each or…it makes for a great dinner party dessert.

Now I know some of you “guys” out there are going to, or might, be a little squeamish while we discuss ball sizes and you are going to have to get over it.  We aren’t talking about men, we are talking cookies here.

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 Cookies Atop Peanut Butter Cake
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The Cookies
  1. ¼ C Almond Butter
  2. ¼ C Tahini
  3. 1 Egg
  4. 1 T Cocoa Powder
  5. 1 T Peanut Flour
  6. 1 T Water
  7. 1 T Melted Butter
  8. ⅓ C Allulose***
  9. 1 t Vanilla
  10. 1 t Baking Soda
  11. 2 Drops Liquid Sucralose
  12. ⅓ C Chopped Walnuts
The Cake
  1. 1¼ C Almond Meal
  2. ¼ C Arrowroot
  3. 2 t Baking Powder
  4. ½ C Melted Butter
  5. ¼ C Allulose***
  6. ¼ C Sugar Free Maple Syrup*** (Or Sugar-Free Simple Syrup)
  7. 6 T Peanut Butter (I Use Freshly Ground Smooth)
  8. 2 Eggs
  9. 2 T Heavy Cream
  10. 2 T Sour Cream
  11. 1½ Vanilla Extract
  12. 4 Drops Liquid Sucralose***
The Frosting
  1. 3 Oz Cream Cheese
  2. ¼ C Peanut Butter
  3. 2 T Heavy Cream
  4. 2 T Allulose
  5. 2 Drops Liquid Sucralose
  6. 1 t Vanilla Extract
  7. 1 T Softened Butter
The Cookies
  1. Preheat oven to 375°.
  2. Minus the walnuts dump everything else into a mixing bowl and thoroughly combine with an electric mixer.
  3. Beat in nuts.
  4. Using a #100 scoop, or a rounded teaspoon (or with your hands) form 28 equal size balls.
  5. Bake 6-7 minutes. You can’t tell when they are done but better a bit underdone than a bit overdone if you want them to be fudgy.
  6. 28 Cookies and if you only eat the cookies, or use them for cookie pops, the nutritionals are just below.
  7. 78 Calories, 1.2g Protein, 7.1g Fat, 2.5g Carbs, 1.7g Fiber, .8g Net Carbs
The Cake
  1. Preheat the oven to 350 degrees.
  2. Lightly butter sides of one "8" or two 7" cake pans. Line bottom with parchment paper rounds to fit.
  3. Mix first 3 dry ingredients.
  4. Beat butter, Sucralose, & Just Like Sugar, beat in maple syrup (simple syrup), add peanut butter, add the eggs one at a time then add vanilla, sour cream & heavy cream.
  5. Add wet ingredients to dry and mix thoroughly.
  6. Pour the batter into the pan and smooth the batter until it is evenly spread.
  7. For two rounds bake for 18-20 minutes or until a toothpick comes out clean when tested. When very slightly brown on top they should be done.
  8. For one round bake 22-24 minutes.
  9. Remove the cake from the oven and cool completely.
The Frosting
  1. While cake is baking, beat all ingredients.
  2. Frost cake, top with 10 evenly spaced cookies around perimeter and slice into 10 wedges.
  3. 10 Servings
  4. 413 Calories, 10.1g Protein, 38.8g Fat, 12.4g Carbs, 4.3g Fiber, 8.1g Net Carbs
Notes
  1. Nutritionals include all ingredients for cake, frosting, and cookies.
  2. If you are using your hand to form your balls they will stay the shape and be smooth instead of craggy looking in the pictures.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Tahini Almond Butter Chocolate Walnut Balls

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Low Carb Tahini Almond Butter Chocolate Walnut BallsLow Carb Tahini Almond Butter Chocolate Walnut BallsLow Carb Tahini Almond Butter Chocolate Walnut BallsThese Low Carb Tahini Almond Butter Chocolate Walnut Balls are simply melt in your mouth to die for.  Yes, mine are muchly altered but I really need to give credit to Kyndra Holley for her original Flourless Chewy Double Chocolate Chip Cookies .  I do not use erythitol for reasons explained here:  Sugar Alcohols (Polyols) And Why I Don’t Use Them but her cookies looked so good I needed to do my own recipe.  I was going to make Kyndra’s recipe subbing and adding several ingredients.  I found I did not have enough almond butter and I always have enough tahini for things like Baba Ganoush, Tahini Dip, and to a lesser extent Maple Pecan Tahini Candy, so what better substitution than tahini.  Do take a good look at Kyndra’s pictures because her cookies in no way resemble mine.  If you read the notes I said I was going to try making a peanut butter cake  with a cream cheese frosting and I have now made it-Um Yum.  Tahini Cookies Atop Peanut Butter Cake.  and I use Byrd Mill Peanut Flour.

I haven’t done many cookies or desserts in a very long while and I think these are so good (not to mention healthy), I am posting them.  They are quite large and at least to me they look just a little like some kind of mocha colored coconut meringue cookie.  When first baked and out of the oven, they have a pleasant crunchy exterior and a fudge-like interior.  As they sit (which shouldn’t be long with any kind of family, let alone a husband) they take on an allover softness with that same fudgy interior.

They are very easy to make as everything is just dumped into a bowl and beaten.  The dough is quite thick and holds the shape you deposit onto your bake pan so if you want a flatter cookie (no don’t do it) you will need to flatten them before putting into the oven and lowering the cooking time by 2-3 minutes if you still want the fudgy center.

I subbed walnuts for the chocolate chips for one reason.  Chocolate chips do not melt anymore.  When I was a little kid, Toll House Cookies were the bee’s knees and when you bit into them, or broke one apart, the chocolate was an ooey gooey experience.  Now there is far less cocoa butter, and they are filled with so many stabilizers and soy lecithin, that they stay tighter than a tick so…if I want a little crunch in my cookie…I’ll just have nuts.

I have always liked using a scoop to portion cookie dough because the end product is always the same so those of you who have scoops the one I used is a #30.  For these particular cookies I also like the rather rugged look of the tops.  If you don’t have scoops don’t despair, just make them into 12 equal 2″ balls.  As you can see in the picture the cookies do get larger.

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 Chocolate Walnut Balls
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Ingredients
  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
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. Using a #30 scoop (or with your hands) form 12 equal size balls.
  5. Bake 11-12 minutes. 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.
  6. 12 Servings
  7. 183 Calories, 5.9g Protein, 16.6g Fat, 5.9g Carbs, 2.8g Fiber, 3.1g Net Carbs
Notes
  1. If your almond or tahini butters need it, remix the oils into them. I know it sounds strange that the cookies do not spread with as much oil as they have in them but they do not.
  2. If you really think you want flatter cookies then bake them 9 minutes and at the most, 10 minutes.
  3. It just occured to me as I am doing this recipe that if you made you balls smaller you could put them atop a cake as decoration...maybe I will have to try it...one day. I have a terrific recipe for Peanut Butter Cake with a Peanut Butter Cream Cheese Frosting and smaller balls of these cookies would be perfect on top. I think I might drizzle a little ganache on them too. You know, like to guild the lily for special company. (or family)
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Low Carb Gingerbread Waffles

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Low Carb Gingerbread WafflesLow Carb Gingerbread WafflesLow Carb Gingerbread WafflesLow Carb Gingerbread Waffles. So the other day I made  a half recipe of Gingerbread and as you can see from the picture it didn’t turn out so well as I under-cooked it. Well, when life gives you lemons I say make Gingerbread Waffles.  The first thing I did was scoop out the center, drown it in heavy cream and ate it as kind of a gingerbread pudding.  Gads, it was really good.

I’m thinking to myself that maybe, with a few minor alterations to the original recipe, I could make a waffle batter out of it.  Well, well, it worked just beautifully.  A few crunchy toasted nuts, tons of butter, some Sugar-Free Maple Syrup and I have to say these Gingerbread Waffles are terrific.  Just eat for the number of people in your family and freeze the rest for another time.  They are not super crispy since there is no white flour in them but they are quite tender and with the addition of toasted nuts you get that crunch you may be looking for.  I have put this recipe under the Entrées Category and seriously they can be eaten for breakfast and also be used as a dessert with whipped cream.  If you have babies, break one of these low carb gingerbread waffles into 4 pieces, give it to  them dry , and let ’em make a mess.

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.

Gingerbread Waffles
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Ingredients
  1. 4 Eggs
  2. 4 T Melted Butter
  3. ½ C Allulose***
  4. 2 T Heavy Cream
  5. 2 T Sour Cream
  6. 1 T Molasses
  7. 1 C Almond Flour
  8. 6 T Coconut Flour
  9. 1 T Powdered Ginger
  10. ½ T Baking Powder
  11. ½ T Cinnamon
  12. 1 t Baking Soda
  13. ½ t Nutmeg
  14. ¼ t Powdered Cloves
  15. ¼ t Guar Gum
  16. ¼ t Xanthan Gum
Instructions
  1. Preheat waffle iron to high.
  2. When you are ready to make your first waffle swab the iron with coconut oil.
  3. Beat eggs, then beat in molasses, Allulose, heavy cream, sour cream and melted butter.
  4. Mix dry ingredients, add wet to dry and blend well.
  5. Let batter rest for a 1-2 minutes.
  6. Using a large scoop, or about ½ C put batter in the middle of your waffle maker and spread around leaving about a 1½ inch border.
  7. Don't try to open waffle iron until green light says it's ready.
  8. 5-6 Waffles
  9. 296 Calories, 9.5g Protein, 22.9g Fat, 13.0g Carbs 5.4g Fiber, 7.6g Net Carbs
Notes
  1. I added toasted walnuts but pecans are terrific too. You could add low carb fruit but I think the flavor of the waffle might over power any fruit you may use.
  2. If you compare this to an average 6" waffle the carb count is about one third and even less without the molasses.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chocolate Almond Butter Fat Bombs

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Keto Chocolate Almond Butter Fat BombsKeto Chocolate Almond Butter Fat Bombs. A year ago I said I was not going to post any further desserts for a variety of reasons and I do not consider Chocolate Almond Butter Fat Bombs, or any other fat bomb for that matter, a dessert.  Yes, that is the category they are listed under and they do have a bit of sweetness to them but they are so healthy I really discount them as desserts.  You can substitute peanut, macadamia, walnut,  pecan, hazelnut, cashew, tahini, or any other nut butter you wish.  And the part about not putting any other Low Carb Desserts up?  It has gone by the wayside. Anyway for a delicious 3 bites after a keto dinner these Low Carb Chocolate Almond Butter Fat Bombs are shall we say…the bomb.

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.

Chocolate Almond Butter Fat Bombs
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First: Chocolate Layer
  1. 2 T Coconut Butter
  2. 2 T Coconut Oil
  3. ⅓ C Almond Butter
  4. ¼ C Cocoa Powder
  5. ¼ t Vanilla Extract
  6. 5 Drops Liquid Sucralose
Second: Almond Butter Layer
  1. 2 T Coconut Butter
  2. 2 T Coconut Oil
  3. ⅓ C Almond Butter
  4. ¼ t Vanilla Extract
  5. 5 Drops Liquid Sucralose
Instructions
  1. In two separate bowls heat coconut butter & coconut oil together mixing well.
  2. In first bowl add almond butter, cocoa powder, vanilla, sweetener and mix well.
  3. In second bowl add almond butter, vanilla, sweetener and mix well.
  4. Line up 10-12 mini muffin cups, fill each with about 2½ t of the chocolate mixture and freeze for about 20 minutes.
  5. Line them up again and top with additional 2½ t of almond butter mixture and refreeze.
  6. Cover and keep in the refrigerator.
  7. I am going to say, depending on the size of your mini cups, you should get 10-12 bombs and I have listed nutritionals for both.
  8. 12 Servings
  9. 154 Calories, 2.8g Protein, 14.6g Fat, 5.1g Carbs, 3.1g Fiber, 2.0g Net Carbs
  10. 10 Servings
  11. 184 Calories, 3.3g Protein, 17.5g Fat, 6.1g Carbs, 3.1g Fiber, 3.0g Net Carbs
Notes
  1. As I said above these can be made with the nut butter of your choice.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chocolate Brownie Cookies

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Low Carb Chocolate Brownie CookiesLow Carb Chocolate Brownie Cookies. The recipe for Mocha Zucchini Brownies/Mocha Ganache was just a happy mistake but these chocolate brownie cookies where definitely not. I don’t make many cookie recipes but as I was sitting on the couch last night thinking (about food) it came to me if you made a mistake with the brownies could you make a good brownie cookie on purpose? I got to work first thing in the morning and the answer was a resounding yes.

I’m betting if you made these for your kids (which that includes a kid husband) and left these low carb chocolate brownie cookies on the counter?…they would disappear as if by magic.

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 Brownie Cookies
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Cookies
  1. 1 C Finely Shredded Zucchini
  2. ¼ C Coconut Flour
  3. ¼ C Cocoa Powder
  4. ¾ C Allulose
  5. 1 t Baking Powder
  6. 2 T Melted Butter
  7. 2 T Melted Coconut Oil
  8. 2 Eggs
  9. 1 t Vanilla
  10. 2 T Sour Cream
  11. ¾ C Chopped Walnuts
Ganache
  1. ¼ C Heavy Cream
  2. ¼ C Sugar Free Chocolate Chips
Instructions
  1. Preheat oven to 350°.
  2. Mix coconut flour, cocoa, and baking powder.
  3. Beat eggs, sour cream, coconut oil, and butter.
  4. Beat in Allulose & vanilla until well mixed and blend into dry ingredients.
  5. Stir in zucchini & walnuts.
  6. Using a 2 T scoop place 12 dough balls on a Silpat or a parchment lined ½ sheet pan.
  7. Bake 13-14 minutes and immediately remove to wire rack to cool.
Ganache
  1. Heat heavy cream to boil, remove from heat & add chocolate chips. Mix until chocolate is totally incorporated.
  2. (This Would Be The Time To Add Any Additional Flavorings)
  3. Top cooled (frozen*) cookies with ganache.
  4. If by chance you have one of those cheap squeeze bottles (I do) this is the time to use it as the ganache is easily controllable.
  5. 12 Servings
  6. 125 Calories, 3.4g Protein, 10.7g Fat, 3.9g Carbs, 2.0g Fiber, 1.9g Net Carbs
Notes
  1. Work quickly. Once you have added the zucchini to the dough it can tend to become watery so do not dilly dally around. Stick in the oven immediately.
  2. Suggestion: If you let your zucchini sit out on the counter for 3-4 days they begin to lose some of their moisture and for this particular recipe it's a good thing as that moisture can make the cookies spread more than they otherwise would. But a little spread or not these are fantastic.
  3. Each brownie cookie is a pretty good size at about 3" in diameter.
  4. If you do not have a fine grater for the zucchini you can process or chop it a bit after grating. The idea is to not have long strands of zucchini.
  5. I freeze* my cookies first so that when I drizzle on the ganache it becomes hard quickly.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Raspberry Almond Crêpes

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Low Carb Raspberry Almond CrêpesLow Carb Raspberry Almond Crêpes. You know, I had forgotten about this recipe until Jane Barthelemy of Janes Healthy Kitchen fame posted her Strawberry Crêpe Cake.  Though these low carb raspberry almond crêpes are totally different from her cake, and I had first served them almost 40 years ago in the restaurant, she did remind me of my altered version which I have now made several times and with different fruits.

I originally used ridiculously high carby, sugary almond paste but not anymore and because it has been so, so long since I have made them I really don’t remember how they tasted.  All I know is that these are very good.  You will need one recipe of the Flaxseed Meal Crêpes and then proceed to the filling.  There are quite a few ways to roll and fold crêpes so you may decide for yourself which way you think is best, they are all easy and here are three ways to fold them.

Crepes HexagonalCrepes SuzetteCrepes Tuck & Roll

 

 

 

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.

Raspberry Almond Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 8 Oz Softened Cream Cheese
  3. ¼ C Heavy Cream
  4. 6 Drops Liquid Sucralose
  5. 1 t Vanilla Extract
  6. ½ t Almond Extract
  7. 1½ C Fresh Raspberries Divided (Frozen Work As Well)
  8. ¼ C Water
  9. 3 Drops Liquid Sucralose
  10. ¼ t Almond Extract
  11. ¼ C Sliced Almonds
Instructions
  1. Lightly toast sliced almonds.
  2. Mix ¾ C raspberries, water, ¼ t almond extract, & 3 drops Sucralose. This is your coulis drizzle and you can add more water as necessary if wanted.
  3. Beat cream cheese, Sucralose, and remaining vanilla & almond extracts. Add heavy cream and ½ C raspberries & beat until blended.
  4. Lay out crêpes and thinly smear each with cream cheese mixture.
  5. Fold crêpes as wanted, drizzle with coulis, sprinkle with almonds, & garnish with remaining berries.
  6. 12 Servings
  7. 253 Calories, 6.3g Protein, 23.6g Fat, 5.5g Carbs, 3.4g Fiber, 2.1g Net Carbs
Notes
  1. Nutritionals include crêpes.
  2. A real coulis is put through a sieve and I don’t do this as it leaves so very little sauce and seriously, there is nothing wrong with eating the seeds.
  3. A diluted sugar-free jam may also be used and saves making your drizzle from scratch. Actually this is what I do as it is far less expensive than using fresh raspberries. If you don’t care about using any fresh raspberries you can use the jam throughout the recipe.
  4. For the picture I did use fresh raspberries throughout.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/