Category Archives: Desserts

Keto Zabaglione

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Keto ZabaglioneKeto ZabaglioneKeto ZabaglioneKeto Zabaglione. The Italians call it Zabaglione and the French call it sabayon and me? I just call it fantastic and it couldn’t be much easier to make.  It is traditionally served in a wine goblet, martini glass, parfaits, or souffle cups but of course may be served in any pretty glass or bowl.  Um me?  I will eat it served in just about any container. See Notes for the other many ways to use this keto zabaglione sauce.

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.

Zabaglione/Mixed Berries
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Ingredients
  1. 5 Egg Yolks
  2. ½ C Allulose*** (Or 8 Drops Liquid Sucralose*** Best)
  3. ¼ C Sweet Marsala
  4. 1 C Heavy Cream Whipped
  5. 1 t Vanilla
  6. 3 C Mixed Berries
Instructions
  1. Put egg yolks, Allulose, & Marsala into large metal mixing bowl and begin beating.
  2. Put bowl on low heat and continue whipping constantly. In the beginning you will have very large bubbles, then smaller ones.
  3. As it begins to thicken it should pretty much have no bubbles.
  4. Take off heat immediately and continue beating 3-5 minutes until cool enough not to scramble the yolks. Cool completely.
  5. Whip the cream and add vanilla.
  6. Fold whipped cream into slightly thickened sauce making sure to get it blended thoroughly.
  7. OK, now for the assembly and there are several ways to do this. The easiest way is to dump all your fruit into the zabaglione, mix, & serve. To make it a bit fancier you can layer it a glass of some sort and the fanciest way is to layer each individual fruit with sauce over each layer.
  8. 8 Servings
  9. 185 Calories, 2.1g Protein, 15.1g Fat, 5.5g Carbs, 2.2g Fiber, 3.3g Net Carbs
Notes
  1. I am now using Allulose although I do prefer Liquid Sucralose for this recipe.
  2. You may easily substitute Grand Marnier (orange) or Amaretto (almond) for the Marsala.
  3. It is also good served warm and as its own stand alone custard.
  4. Though I have never done it I hear tell this concoction can be frozen and has a texture similar to gelato. No ice cream maker required.
  5. Or how about this-chocolate ganache either mixed or swirled in and frozen? Seems the possibilities are almost endless.
  6. If by chance you have leftover sauce? My advice is...have it again.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Peanut Butter Cheesecake

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Low Carb Peanut Butter CheesecakeKeto Peanut Butter Cheesecake With Chocolate Ganache. I know the name of this is long but the recipe is very easy.  I think any cheesecake can be an elegant and easy dessert assuming you plan ahead as cheesecake get better the longer you keep it in the refrigerator. Trust me this Keto Peanut Butter Cheesecake won’t last long.

B-52Long ago my husband’s favorite drink was a B-52 which is made with Kahlúa, Baileys Irish Cream & Gran Marnier.  The drink is made in a pony or shot glass using a cherry or the back of a spoon to “layer” each liqueur, heaviest first etc.  When done properly they are a pretty visual.  I digress, but one day I decided to make a B-52 cheesecake for him and it turned out looking like a color-muted version of the drink…and good?…Oh yeah. The idea is to show you that you can make just about any flavor cheesecake you can conger up.  You will need the larger crust recipe from Pie Crusts For Most Any Pie Two Sizes

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.

Peanut Butter Cheesecake/Chocolate Ganache
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Crust
Larger Crust 9”
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. 12 Drops Liquid Sucralose
  4. ¾ C Melted Butter
Filling
  1. 16 Oz Cream Cheese
  2. ¾ C Peanut Butter
  3. 18 Drops EZ-Sweetz Liquid Sucralose
  4. ¼ C Heavy Cream
  5. 3 Eggs
  6. 1 T Vanilla
Ganache
  1. ½ C Heavy Cream
  2. ½ C Sugar Free Chocolate Chips
Crust
  1. Preheat oven to 350°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and process until pecans are ground.
  4. Add liquid Sucralose to melted butter, add pecan mixture to almond flour and mix in melted butter.
  5. Spread crust around bottom and up sides of 9" spring-form pan.
  6. Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. Put on counter to cool.
Filling
  1. Beat cream cheese, peanut butter, and vanilla until smooth.
  2. Add eggs 1 at time and blend on low only until mixed.
  3. Add sweetener to heavy cream and blend into filling.
  4. The idea is to have as few air bubbles as possible.
  5. Fill baked crust.
  6. Bake 10 minutes at 350°, turn down heat to 325° and bake 30-35 minutes longer or until just barely set in center. Place on counter & cool completely.
Ganache
  1. Heat Cream to just under boil, remove from heat, add chocolate chips and stir until chips are completely melted.
  2. Cool just slightly, spread ganache over top of cheesecake, and refrigerate*.
  3. 16 Servings
  4. 373 Calories, 8.4g Protein, 34.6g Fat, 10.9g Carbs, 3.1g Fiber, 7.8g Net Carbs
  5. 12 Servings
  6. 498 Calories, 11.3g Protein, 46.1g Fat, 14.6g Carbs, 4.1g Fiber, 10.3g Net Carbs
Notes
  1. *Refrigerate at least 8 hours and preferable overnight.
  2. Nutritionals include crust.
  3. Most any really good tasty dessert has lots of calories but in case you can't tell from my recipes I do not count calories and...I do not eat dessert every day...I can't. With all the other fat in my diet I am most often too full.
  4. If you get to the point you are sick of this stuff (you won't) it freezes well.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb German Chocolate Cake

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Low Carb German Chocolate CakeLow Carb German Chocolate Cake. I don’t know too many people who might not like a good low carb german chocolate cake and I guess if you don’t like coconut then this recipe is not for you.  This is not the sweet, sweet stuff from a box and a can but it sure is good and relatively 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.

German Chocolate Cake
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Cake
  1. 2 C Finely Shredded Zucchini
  2. ½ C Coconut Flour
  3. ½ C Cocoa Powder
  4. 1½ C Allulose***
  5. ¼ C Hot Water
  6. 2 t Baking Powder
  7. ¼ C Melted Butter
  8. ¼ C Melted Coconut Oil
  9. 4 Eggs
  10. 2 t Vanilla
  11. ¼ C Sour Cream
Frosting
  1. 1 Small Can Unsweetened Coconut Cream
  2. 2 Egg Yolks
  3. 4 T Butter
  4. ½ C Allulose***
  5. 2 Drops Liquid Sucralose***
  6. 1½ t Vanilla
  7. ⅔ C Finely Shredded Unsweetened Coconut
  8. ¾ C Chopped Pecans
Cake
  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, and water until well blended and mix into dry ingredients.
  5. Stir in zucchini. Pour into a buttered 8”x8” pan and bake for about 30-35 minutes or until toothpick inserted in center comes out clean.
  6. Cool completely.
Frosting
  1. Turn heat to medium low and add coconut cream into small sauce pan.
  2. Add egg yolks and beat.
  3. Add butter, allulose, vanilla and liquid Sucralose.
  4. Increase heat to medium and bring to a low boil for about 3-4 minutes beating constantly.
  5. Remove from heat, cool a bit, and blend in coconut & pecans.
  6. Frost cake while frosting is still a bit warm.
  7. 12 Servings
  8. 457 Calories, 6.1g Protein, 43.2g Fat, 10.9g Carbs, 5.4g Fiber 5.5g Net Carbs
Notes
  1. The reason I use 2 different sweeteners is to give the finished product a much better depth of flavor.
  2. If you do not have a fine grater for the zucchini you can chop it a bit after grating.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Maple Pecan Tahini Candy

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Low Carb Maple Pecan Tahini CandyLow Carb Maple Pecan Tahini Candy. Pretty simple stuff here and with only 5 ingredients it is one of my easier recipes.  I always have tahini in the pantry because I make Baba Ganoush a lot & it also takes tahini. The reason I love the brand tahini shown is 1.) It is employee owned, 2.) For whatever reason it seems softer and much easier to mix in the little oil that separates. 3.) It is non-gmo project verified & everything else verified-just click on the picture to see them all.  You will need a 15 piece candy mold and Fat Daddio has many, many of them.

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.

Maple Pecan Tahini Candy
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Ingredients
  1. ⅓ C Tahini
  2. 2 T Melted Coconut Oil
  3. 1 T Sugarfree Maple Syrup***
  4. 4 Drops Liquid Sucralose***
  5. 3 T Finely Chopped Pecans
Instructions
  1. Mix first 4 ingredients and put on low heat until soft.
  2. Mix in nuts and spoon into candy mold.
  3. Freeze at least 45 minutes.
  4. Turn out onto counter, put into small dish and refrigerate.
  5. 15 Servings
  6. 58 Calories, 1.0g Protein, 5.2g Fat, 1.7g Carbs, .6g Fiber 1.1g Net Carbs
Notes
  1. The biggest problem you may have is actually getting these into the refrigerator as the vultures in your home may descend first. They really are that good.
  2. If all goes well and you have a 15 piece 2 t mold, you will get exactly 15 pieces.
  3. Though it is difficult, keep them refrigerated until ready to eat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Peanut Butter Cream Cheese Ganache Tart

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Peanut Butter Cream Cheese Ganache TartLow Carb Peanut Butter Cream Cheese Ganache Tart. This started out as an experiment so I only made one which I ate all…by…my lonesome. I don’t often eat much dessert and now I am a self-confessed pig.  It was so good I am posting a recipe that will serve 16.  They are deceptively simple and if you aren’t serving 16 people they freeze well for a future treat.  I just happen to have 8-3⅞” tart tins which is why I made them this way and you can certainly use a larger tart tin.  Just be sure you use removable bottomed tins.

You will need 1 smaller crust recipe from Pie Crusts For Most Any Pie/Two Sizes. If you do have mini tart tins they also make a terrific shell for individual Lemon Curd tarts or any other small dessert you may wish to fill a tart shell with.

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.

Peanut Butter & Cream Cheese Ganache Tart
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Ingredients
  1. 1 Recipe Small Size Pie Crust
Filling
  1. ¾ C Peanut Butter
  2. 6 Oz Cream Cheese
  3. ⅓ C Heavy Cream
  4. 1½ t Vanilla Extract
  5. 18 Drops Liquid Sucralose
Ganache
  1. ⅓ C Heavy Cream
  2. ⅓ C Sugar Free Chocolate Chips
Crusts
  1. Follow recipe for 1 smaller crust, divide into 8 dough balls. Each ball should weigh about 1¾ oz.
  2. Put ball into center of tart tins and using your fingers push into and up the sides evenly.
  3. Bake in 350 oven for about 10 minutes and remove. At this point they will be puffy. Knock them down with a spoon and pop back into the oven and bake until just golden.
  4. Remove from oven and knock them down again.
  5. Let cool. Do not remove from tins.
Filling
  1. Beat all ingredients until smooth.
  2. Divide and fill each tart shell.
  3. Let them sit for 10-15 minutes and then using your index finger, push and smooth the tops. At this point they will not be sticky.
Ganache
  1. Watching closely, boil cream.
  2. Add chocolate chips, immediately remove from heat and using a whip beat until smooth.
  3. Let cool a bit and drizzle all over tart.
  4. Refrigerate.
  5. Remove from tins, quarter, and serve two wedges each person.
  6. 16 Servings 8 Tarts
  7. 289 Calories, 9.0 Protein, 24.5g Fat, 8.1g Carbs, 2.9g Fiber, 5.2 Net Carbs
Notes
  1. Now you may have some piggy little children and especially teenagers who can eat a whole one of these puppies like I did, but seriously after a good meal trust me, ½ is plenty, plenty.
  2. Nutritionals include tart shells.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carrot Zucchini Cake Cream Cheese Frosting

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Low Carb Carrot Zucchini Cake Cream Cheese FrostingLow Carb Carrot Zucchini Cake Cream Cheese Frosting. Moist sweet carrot cake is certainly something I remember from childhood (as the girl I had to grate the carrots) but uh, I can’t eat that stuff anymore and this is my low carb version.

Shredded Smedded. Carrots or zucchini? Why not use both? Well, this does that and yes, as far as I am concerned it would not be carrot cake without cream cheese frosting so I pile it on.

If you prefer pecans then substitute them and what the hell you can also mix them. The debate will rage on no matter which you use. I did not grow up in the South and my preference remains walnuts.

Wanna see something kinda sick? Take a look at this recipe from The Eating Well Diabetes Cookbook (2005)  http://www.eatingwell.com/recipes/carrot_cake.html What the hell and OMG. Says 43g carbohydrates or 3 carbohydrate servings-whatever that is.  And this is only the dessert?  Are you kidding me?  With direction like this from the ADA we got a long way to go folks and uh yeah, I stole their picture cause they should be ashamed of themselves.

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

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

Carrot Zucchini Cake/Cream Cheese Frosting
Print
Cake
  1. 1½ C Finely Shredded Zucchini
  2. 1½ C Finely Shredded Carrot
  3. ½ C Almond Flour
  4. ½ C Coconut Flour
  5. ½ C Desiccated Coconut
  6. 5 Eggs
  7. ¾ C Allulose***
  8. 18 Drops EZSweetz***
  9. ⅓ C Melted Butter
  10. ⅓ C Melted Coconut Oil
  11. ¼ C Water
  12. 1 T Baking Powder
  13. 2½ t Cinnamon
  14. ¼ t Guar Gum
  15. ¼ t Xanthan Gum
  16. ½ t Nutmeg
  17. ¼ t Allspice
  18. 2 t Vanilla
  19. ¼ C Sour Cream
  20. 1½ C Chopped Walnuts
Frosting
  1. 8 Oz Cream Cheese Softened
  2. 16 Drops Liquid Sucralose
  3. 2 T Heavy Cream
  4. ¼ C Butter Softened
  5. 2 t Vanilla
Cake
  1. Preheat oven to 350°
  2. Butter 10”x10” baking pan.
  3. In large bowl blend almond flour, coconut flour, coconut, guar gum, xanthan gum, baking powder, baking soda and all the spices.
  4. In another bowl and in this order; beat eggs, then add and beat in sour cream, butter, coconut oil, vanilla, water, Allulose and Liquid Sucralose.
  5. Blend wet into dry ingredients, blend in carrots, zucchini, & nuts.
  6. Pour into baking pan and bake 30-35 minutes.
Frosting
  1. Beat cream cheese & butter, add Allulose, liquid Sucralose, heavy cream & vanilla.
  2. Slather top of cake with small off-set spatula.
  3. Sprinkle walnut crumbs on top of cake.
  4. 16 Servings
  5. 258 Calories, 5.4g Protein, 24.8g Fat, 4.2g Carbs, 1.4g Fiber, 2.8g Net Carbs
Notes
  1. I think the frosting is plenty sweet enough but my tolerance for sweet stuff has lessened over time so please taste your frosting and if it needs more add another drop of liquid Sucralose.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tiramisu Torta

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Keto Tiramisu TortaKeto Tiramisu Torta. With my chefy background I went into the kitchen one Sunday with the express intent of making this Keto Tiramisu Torta. It has been on my mind for a while but until I got the crepes posted I couldn’t try the recipe. Tiramisu (the high carby version) had long been a favorite dessert of mine and I have not eaten it in years. There are times in our lives that call for a punt and this keto tiramisu torta dessert is one of them. We don’t eat lady fingers and we don’t eat sugar but we can still love tiramisu so…we are punting.  Since tiramisu calls for ladyfingers dipped into coffee we are going to put the coffee into the Flaxseed Meal Crêpes and you will need one recipe (12) of these. If you are interested in a higher protein Keto Tiramisu Torta then it can be made with Keto Pork Rind Wraps without changing the carb counts. This is so spot on and I guarantee you will love it.

The picture is not mine but this is exactly what it looks like. Many thanks to Chef Francisco Migoya, professor at the Culinary Institute of America in Hyde Park, NY.  When cut, you will see 12 delicately darkened crêpes between beautiful layers of espresso Zabaglione. I’m saying it again here folks, you can do most anything with the basic crêpe recipe.  If you don’t want to go to the trouble of making the torta (and it is very easily assembled) then just stuff and roll your crepes and call it good to go. Not as pretty but just as tasty.  This low carb tiramisu torta is one of the lowest carb desserts on the site.

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.

Tiramisu Torta
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Ingredients
  1. 1 Recipe Flaxseed Meal Crepes
  2. 8 Drops Liquid Sucralose
  3. 2 t Espresso Powder
  4. 5 Egg Yolks
  5. ½ C Allulose
  6. ¼ C Sweet Marsala
  7. 8 Oz Softened Cream Cheese
  8. ½ C Heavy Cream Whipped
  9. 4 Drops Liquid Sucralose
  10. 1½ t Espresso Powder
  11. 1 t Vanilla Extract
  12. 1 t Sifted Cocoa Powder
Instructions
  1. To your basic Flaxseed Meal Crêpes you are going to add 8 drops of liquid Sucralose and 2 t espresso powder then proceed to make the crêpes.
  2. Beat egg yolks, allulose, & Marsala in medium metal bowl and put over very low heat beating constantly until thickened and nearly double in volume. This is basically a zabaglione. Remove from heat, keep beating until cooled a bit, and add to whipped & softened cream cheese. I use my mixer on low.
  3. Whip heavy cream. Add vanilla, sucralose, and espresso powder and whip a bit more.
  4. Blend whipped cream & cream cheese mixture making sure it is thoroughly combined.
  5. Place first crêpe on a 7"-8” plate. Spread thin layer of mixture to cover crêpe.
  6. Put another crêpe on top & repeat until finished.
  7. If you have enough filling put it around the sides to encase it.
  8. Gently sift cocoa powder over top.
  9. Cover with a large mixing bowl and refrigerate at least 6 hours and overnight is even better as all flavors will mellow.
  10. Nutritionals include crêpes.
  11. 10 Servings
  12. 230 Calories, 6.4g Protein 20.8g Fat, 4.4g Carbs, 2.6g Fiber, 1.8g Net Carbs
  13. 8 Servings
  14. 288 Calories, 8.0g Protein, 26.0g Fat, 5.5g Carbs, 3.2g Fiber, 2.3g Net Carbs
Notes
  1. Though this is an extremely low carb dessert I think you will also find it very rich. I suggest you cut this into 10 servings and if you seriously can eat more of it then do so...or...cut it in half and cut half into 5 pieces to see if you think it's enough and if not cut the other half into 4 portions.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

ZeroCarb Flaxseed Meal Crêpes

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

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

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

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

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

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

Keto Cranberry Cream Cheese Pie

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Keto Cranberry Cream Cheese PieKeto Cranberry Cream Cheese PieKeto Cranberry Cream Cheese Pie is a quick little put together when you have a bit of left-over easy Cranberry Orange Relish. To complete the pie you will also need one small crust recipe from Low Carb Pie Crusts For Most Any Pie Two Sizes which you will also find very easy to make. The beauty of this keto cranberry cream cheese pie, besides its physical beauty, is that it can be made in stages as needed and if you have the space and extra pie dishes you can even freeze the crusts.  I know, I’ve done it multiple times.

As I was making this, I was already thinking of different flavors combinations like an orange strawberry, and maybe an almond raspberry. Those are just off the top of my head and I would bet you can come up with  some of your own concoctions.

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.

Cranberry Orange Cream Cheese Pie
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Ingredients
  1. 1 Small Recipe Pie Crust
  2. 1 C Leftover Orange Cranberry Relish
  3. 6 Oz Cream Cheese
  4. 2 T Butter
  5. 2 t Vanilla
  6. 24 Drops Liquid Splenda*** Or 1 C Sweetener
Instructions
  1. Preheat oven to 350°.
  2. Follow recipe and instructions for pie crust.
  3. Cool the crust completely.
  4. Beat cream cheese, butter, vanilla, and EZ-Sweetz until smooth.
  5. Spread cream cheese mixture into cooled crust.
  6. Spread cranberry relish on top.
  7. Chill.
  8. 10 Servings
  9. 295 Calories, 5.6g Protein, 26.7g Fat, 8.0g Carbs, 3.4g Fiber, 4.6g Net Carbs
Notes
  1. For added crunch you may decorate your pie with a few crushed toasted walnuts crumbs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pie Crust For Most Any Pie

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Low Carb Pie Crust For Most Any PieLow Carb Pie Crust For Most Any PieKeto Pie Crust For Most Any Pie. It’s the crust and nothing but the crust.  These very versatile Low Carb Pie Crusts For Most Any Pie are used in many of the pie recipes on this site and can be used for hot or cold pies. Using Allulose*** will keep them Paleo. Here are several:  Cheesecake Pumpkin Pie, New York Cheesecake, & Cranberry Orange Cream Cheese Pie.  I also use the small one for the Walnut Pecan Tart , Crack Pie, and the larger one for the Pecan Maple Brandy Bars.  Hot or Cold this keto pie crust for most any pie is the absolute best.

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.

Pie Crusts For Most Any Pie/Two Sizes
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Smaller Crust 8”
  1. 1¾ C Almond Flour
  2. ½ C Ground Pecans
  3. ½ C Allulose*** (Paleo) Or 9 Drops Liquid Sucralose***
  4. ½ C Melted Butter
  5. 10 Servings
  6. 214 Calories, 4.8g Protein, 21.0g Fat 5.0g Carbs, 2.7g Fiber, 2.3 Net Carbs
Larger Crust 9”
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ Allulose*** (Paleo) Or 12 Drops Liquid Sucralose
  4. ¾ C Melted Butter
  5. 12 Servings
  6. 222 Calories, 5.0g Protein, 21.7g Fat 5.2g Carbs, 2.7g Fiber, 2.5g Net Carbs
Instructions
  1. Preheat oven to 350°.
  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. Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. Put on counter to cool.
  6. Mix all ingredients and press into an 8"x1¼” (Small Crust) or 9"x1½ ” (Large Crust) removable bottom cake pans or corresponding sized spring-form pans.
  7. Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. If it has puffed up again knock it back down. Put on counter to cool for cold pie.
  8. Proceed with your pie.
Notes
  1. 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.
  2. 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.
  3. If using spring-form pans try to get your crust up the side at least 1" and 1½" if possible.
  4. These crusts can be used for either hot or cold pies.
  5. Absolutely no need to grease pan as crust has so much butter and no sugar in it. The shell will come out slicker than a whistle.
  6. More sweetener may be used without adding any additional nutritional profile but I doubt you will need any more.
  7. If using liquid Sucralose*** add to melted butter before adding to nut flours.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Almond Pumpkin Cake Cream Cheese Icing

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Low Carb Almond Pumpkin Cake-Maple Cream Cheese IcingLow Carb Almond Pumpkin Cake Cream Cheese Icing. Tis the season for all things pumpkin and this almond pumpkin cake is not just for the holidays.  I found this recipe while listening to a podcast between Jimmy Moore and Melissa Joulwan. Original recipe at: http://www.theclothesmakethegirl.com/2011/11/15/paleo-pumpkin-gingerbread-cake-with-maple-vanilla-frosting/  The recipe sounded terrific except for the maple syrup & honey which would have added far too many carbs and for me that is an absolute no-no. Soooo…I did a little finagling and came up with what I think is a pretty good facsimile. It is deliciously rich, freezes perfectly, and you can eat it year round. The whole recipe using no maple sugar and no honey which saves a whopping 50g carbs or 8.3g-5.6g carbs per piece respectively. Alas, the original recipe was Paleo but my version is not. Close-but no cigar.  It is extremely moist, and has “no” almond flour.  The secret is almond butter.  Crushed pecans or walnut could also be a welcome additional topping.

Thank you Melissa, it is the perfect ending to any 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.

Almond Pumpkin Cake-Maple Cream Cheese Frosting
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Cake Ingredients
  1. 1 Can Pumpkin Puree
  2. 1½ C Almond Butter
  3. ¼ C Sugar Free Maple Syrup***
  4. ¼ Allulose***
  5. 8 Drops Liquid Sucralose***
  6. 2 Eggs
  7. 2 t Baking Powder
  8. 1 T Vanilla
  9. 2 t Cinnamon
  10. 2 t Ginger
  11. ½ t Nutmeg
  12. ¼ t Clove
Frosting Ingredients
  1. 8 Oz. Cream Cheese
  2. 8 Oz. Butter
  3. 16 Drops Liquid Sucralose
  4. ¼ C Sugar Free Maple Syrup
  5. 1 t Maple Flavoring
  6. 2 t Vanilla
  7. Toasted Crushed Pecans (Optional As Topping)
Instructions
  1. Preheat oven to 350 degrees.
  2. Very lightly butter bottom of 10”x10” cake pan & then line with parchment.
  3. Mix all cake ingredients and put into pan. One of the great things about baking without sugar is that nothing much sticks.
  4. Bake 30 minutes. You will know when it is done as the top will crack in several places. When it cracks somewhere in the center remove from oven and cool on the counter. Melissa says to cool, cool, cool it and I say cool it and then stick it in the refrigerator. Before refrigeration, loosen the edges and making sure the cake is “free” from the pan, invert it, take off parchment paper, and cover it. If you don’t feel comfortable inverting such a large cake then by all means leave it in the pan and frost only the top. If you opt to just frost the top you will have left-over frosting which you can freeze for later use.
  5. Beat all frosting ingredients, frost the top and sides, add optional pecans and refrigerate again.
  6. Cut into 12 or 16 equal pieces.
  7. 16 Servings 2½”x2½” rectangles
  8. 237 Calories, 5.3g Protein, 20.7g Fat 7.3g Carbs, 3.4g Fiber, 3.9 Net Carbs
  9. 12 Servings 2½”x3” squares
  10. 216 Calories, 7.1g Protein, 15.5g Fat, 9.7g Carbs, 4.6g Fiber, 5.4 Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Brandied Caramel Dip

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Low Carb Brandied Caramel DipLow Carb Brandied Caramel DipLow Carb Brandied Caramel Dip

Low Carb Brandied Caramel Dip. I’ve made a lot of caramel sauce in my time (the high carby kind) and I will say that for a low carb Brandied Caramel Dip this is absolutely terrific. There are just probably a million ways to use this stuff and my favorite is a dip with granny smith or honeycrisp apples which is why I put brandy in it. It may also be drizzled on many cakes & desserts. Think Mocha Zucchini Brownies/Mocha Ganache, Panna Cotta, New York Cheesecake, Gooey Sticky Butter Cake, Carbalose Flour Cinnamon Walnut Rolls or low carb vanilla ice cream.  It is super easy to make in about 7-8 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.

Brandied Caramel Dip
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Ingredients
  1. ½ C + 2 T Heavy Cream
  2. 1 T Brandy
  3. 2 T Butter
  4. 2 t Molasses
  5. 10 Drops Liquid Splenda
  6. 1 t Vanilla Extract
  7. ½ C Vanilla Whey Protein Isolate (I use About Time/Stevia)
  8. 2 T Butter
Instructions
  1. Combine first 5 ingredients, heat to simmer for 1-2 minutes.
  2. Remove from heat for 2 minutes and beat in vanilla.
  3. Add whey protein and beat until smooth.
  4. Beat in remaining butter 1 T at a time.
  5. Pour into a 1 cup canning jar.
  6. Refrigerate.
  7. 16 Servings
  8. 74 Calories, 1.6g Protein, 7.3g Fat, .5g Carbs, .0g Fiber, .5g Net Carbs
Notes
  1. To serve, core & quarter two apples (your choice) and cut each quarter into three-four wedges, scoop a bit of caramel with each bite and yes, it’s OK to double dip.
  2. For a plain vanilla caramel sauce simply omit the brandy.
  3. If the dip turns out the least bit grainy it is the whey protein powder and you can not really do anything about it. (At least I can't). It is a little grainy to begin with and you are also cooking it when adding into the heavy cream mixture so, sit back and enjoy the flavors of the apples and brandy. It's divine.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/