Category Archives: Desserts

Low Carb Gingerbread

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Low Carb GingerbreadLow Carb Gingerbread. I’d been thinking about this low carb gingerbread recipe for a while, finally decided to try it, and success is so sweet.  Over the last 4 years my tastes for sweet stuff has diminished in that it doesn’t take as much for something to taste sweet to me so if you think this needs to be a bit sweeter add a little more.  A dollop of whipped cream and you’re good to go.  Wanna see what happened one time when I under-cooked a recipe of this gingerbread?  Not always, but most of the time, I can make lemonade out of lemons.  I ended up with what are now Gingerbread Waffles with a fabulous gingerbread pudding to boot which only goes to show, don’t be afraid of failure in the kitchen because there can often times be success right around the corner.

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
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Ingredients
  1. 8 Eggs
  2. 8 T Melted Butter
  3. 1 C Allulose***
  4. 2 T Molasses
  5. ¼ C Heavy Cream
  6. ¼ C Sour Cream
  7. 2 T Water
  8. 2 C Almond Flour
  9. ¾ C Coconut Flour
  10. 1 t Baking Soda
  11. 1 T +1 t Baking Powder
  12. 2 T Powdered Ginger
  13. 1 T Cinnamon
  14. 1 t Nutmeg
  15. ½ t Powdered Cloves
  16. ¼ t Guar Gum
  17. ¼ t Xanthan Gum
Instructions
  1. Preheat oven to 350°.
  2. Lightly butter bottom only 10”x10” baking pan.
  3. Beat Eggs, and beat in molasses, Allulose, water, heavy cream, sour cream and melted butter.
  4. Mix dry ingredients, add wet to dry and blend well.
  5. Put batter in greased pan and bake for 22-24 minutes or until a toothpick inserted in the center comes out almost clean. Do not over bake.
  6. Allow to cool or serve warm topped with whipped cream.
  7. 16 Servings
  8. 222 Calories, 7.1g Protein, 17.9g Fat, 9.7g Carbs 4.1g Fiber, 5.6g Net Carbs
Notes
  1. You might try slicing a piece in ½, toasting & buttering or toasted & spread with softened cream cheese...or both. See picture above right-slathered with butter.
  2. This recipe divides nicely in ½ using a 7"x7" pan.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mocha Zucchini Brownies

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Keto Mocha Zucchini BrowniesKeto Mocha Zucchini Brownies. Food Mistakes. OK, so everybody likes zucchini cake and there are a million recipes out there and that is what I started out to make. Suddenly things changed…for the way better. Since I like to mess around with my own ingredients, the “cake” turned out very moist & dense, did not rise much, and is seriously a brownie and definitely not cake. Decided to top it with a mocha ganache instead of frosting and good grief they are fabulous. Keto Mocha Zucchini Brownies.

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.

Mocha Zucchini Brownies/Mocha Ganache
Print
Brownies
  1. 2 C Finely Shredded Zucchini
  2. ½ C Coconut Flour
  3. ½ Cup Cocoa Powder
  4. 1 C Allulose***
  5. 12 Drops EZ Sweetz***
  6. 2 T Hot Water
  7. ¼ C Instant Espresso 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
Ganache
  1. ½ C Heavy Cream
  2. ½ C Sugar Free Chocolate Chips
  3. 2 T Allulose
  4. 2 T Room Temperature Butter
  5. 1 t Espresso Powder
Instructions
  1. Brownies
  2. Preheat oven to 340°.
  3. Dissolve coffee in water.
  4. Mix coconut flour, cocoa, and baking powder.
  5. Beat eggs, sour cream, coconut oil, and butter.
  6. Beat in Allulose, liquid Sucralose, vanilla, and coffee/water, mix until well blended then blend into dry ingredients.
  7. Stir in zucchini. Pour into a buttered 9”x9” pan and bake for about 30 minutes or until toothpick inserted in center comes out clean. As with all brownies-do not over cook.
  8. Ganache
  9. Heat heavy cream to just under a boil. Take off heat, add last teaspoon espresso powder, Allulose, & chocolate chips. Mix until chocolate is totally incorporated.
  10. Add butter when cool.
  11. Spread cooled brownies with ganache.
  12. 9 Servings
  13. 202 Calories, 6.0g Protein, 16.3g Fat, 7.9g Carbs, 4.0g Fiber, 3.9g Net Carbs
Notes
  1. Since I started out making a cake and ended up with brownies I did not put any nuts in them and I can assure you I would add ½ cup of walnuts.
  2. If you do not have a fine grater for the zucchini you can process it a bit after grating.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Panna Cotta

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Low Carb Panna CottaLow Carb Panna CottaLow Carb Panna Cotta.  What to say about this Panna Cotta? It is delicious, low carb-zero carb keto and extremely high fat. At least my version is.  I have a few relatively complicated recipes on the site and I do think this is by far the easiest one to make.  This recipe for low carb panna cotta may easily be cut in half to 4 servings. If you prefer a bit fancier low carb panna cotta you may like the Melba Panna Cotta which makes a beautiful dessert for dinner guests.

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.

Panna Cotta
Print
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. 2 t Vanilla
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, and thoroughly mix.
  4. Pour into ½ C ramekins, cover and refrigerate 4-6 hours.
  5. To unmold, put ramekin in hot water almost to rim for about 5 seconds. If it does not release carefully run a small knife around edges. Place plate or bowl on top and invert.
  6. 8 Servings
  7. 360 Calories, .5g Protein, 36.0g Fat, 0.1g Carbs, 0.0g Fiber, 0.1g Net Carbs
Notes
  1. It is my opinion that panna cotta begs to be sauced and here are a couple of suggestions.
  2. 1.) Reduce vanilla to 1 t and replace with 1 t almond extract. Make a slurry of raspberries & water, add another ¼ t almond extract, sweeten to taste, and spoon over panna cotta.
  3. 2.) Make a slurry of strawberries & water, add 1 T orange extract, sweeten to taste, and spoon over panna cotta.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Blueberry Cobbler

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Low Carb Blueberry CobblerLow Carb Blueberry CobblerLow Carb Blueberry CobblerThis Low Carb Blueberry Cobbler recipe is taken (and altered) from my original recipe scratched out in pencil on a torn piece of paper (which I still have).  I used to make (the real deal sugared kind) blueberry cobbler in a full size hotel pan for the restaurant which was probably about 6 qts. or about 32 servings at a time and this is how we served it. Either traditionally with vanilla ice cream or very simply drizzled with heavy cream-customers choice-and yeah some even ask for whipped cream too.  If you don’t have tapioca starch, don’t worry about it. All it does is thicken the berry juices and really-who cares?

I don’t eat ice cream anymore but drizzled heavy cream (or whipped cream) works for me and it will probably work for you as well.  That little blob on the cobbler?  It’s Crème Fraîche. So, no matter how you finish your low carb blueberry cobbler it’s a taste treat. This actually may be best described as a crisp rather than a cobbler which is what it looks more like. When taken out of the oven and cooled the top is very “crispy”.

How’s this for a bunch of names that can essentially be the same thing:

  • Cobbler
  • Crisp
  • Crumble
  • Betty
  • Slump
  • Grunt
  • Buckle
  • Sonker
  • Pandowdy

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.

Blueberry Crisp/Cobbler
Print
Ingredients
  1. 6 C Blueberries (Thawed Frozen Work As Well)
  2. 2 T Lemon Juice
  3. 2 t Tapioca Flour (Optional)
  4. ⅛ Nutmeg (Optional-But Adds Depth)
  5. ⅛ t Allspice (Optional-But Adds Depth)
  6. 2 C Almond Flour
  7. ¼ C Coconut Flour
  8. ¼ C Arrowroot
  9. ¼ t Xanthan Gum
  10. 48 Drops Liquid Splenda (Divided)
  11. 2 Beaten Eggs
  12. 2 T Water
  13. ¾ C Melted Butter
Instructions
  1. Preheat oven to 350 degrees.
  2. Put berries into 9”x9” baking dish.
  3. Add 24 drops Splenda to lemon juice, put over blueberries and sprinkle with nutmeg, allspice & tapioca. The tapioca will thicken the berries and is not necessary-especially if you don’t have it.
  4. Mix rest of dry ingredients.
  5. Add 24 drops Splenda to beaten eggs & water and pour into dry ingredients.
  6. Now get your hands in there and mix well.
  7. Dot blueberries with pinched teaspoonfuls of topping so most all of them are covered.
  8. Drizzle butter all over cobbler topping.
  9. Bake, lightly covered for 15 minutes, uncover and bake additional 30 minutes or until bubbling and topping is golden brown and delicious.
  10. 16 Servings
  11. 198 Calories, 4.2g Protein, 15.2g Fat 11.2g Carbs, 3.0g Fiber, 8.2g Carbs
Notes
  1. You can make any cobbler with this recipe by altering fruits, spices, and with the addition of extracts.
  2. Strawberry-Rhubarb Cobbler- no tapioca & adding a couple of T of water, a T of orange extract and a bit more sweetener.
  3. Mixed Berry Cobbler using blueberries, raspberries, blackberries.
  4. Raspberry Cobbler-adding 2 t almond extract.
  5. Blackberry Cobbler
  6. Go Crazy
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Orange Kissed Cookies

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Low Carb Orange Kissed CookiesLow Carb Orange Kissed Cookies. Who doesn’t like the taste of an orange.  I can no longer use oranges to cook or make anything, and orange juice is not good for you anyway, but I do use a lot of extracts and this little cookie is a good example. Low carb orange kissed cookies are perfect with an afternoon cup of tea.

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.

Orange Kissed Cookies
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Ingredients
  1. 2 C Almond Flour
  2. ¼ C Arrowroot
  3. 1½ t Baking Powder
  4. 2 T Orange Extract
  5. 1 t Vanilla Extract
  6. ½ C Sugar Free Maple Syrup
  7. ½ C Melted Butter
  8. 8 Drops Liquid Sucralose
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients.
  3. In separate bowl, combine liquid ingredients.
  4. Add to dry ingredients, mix until smooth and let sit for 10 minutes until thickened as in a soft cookie dough.
  5. Mix again and place by the spoonful (I use a scoop for uniformity) onto a Silpat or parchment lined baking sheet and bake 15-20 minutes or until browning begins at the edges. Cookies will spread and be relatively flat.
  6. Small
  7. 62 Calories, 1.4g Protein, 6.7g Fat, 2.3g Carbs, .7g Fiber, 1.6g Net Carbs
  8. Large
  9. 186 Calories 4.1g Protein, 15.7g Fat, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs
Notes
  1. I made them large with a #24 (3T) scoop and got exactly 12 cookies and with a #70 scoop (1T) I got exactly 36 so…3 smalls equal 1 large and you are probably less likely to eat 6 smalls than 2 large.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Lemon Drop Cookies

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Low Carb Lemon Drop CookiesLow Carb Lemon Drop Cookies. These are a sweet little cookie suitable for afternoon tea or after dinner when a little something extra seems needed.  They are a tangy little afterthought…and just delicious.  If you like the taste of almond you may also like the Almond Cookies.  Low carb lemon drop cookies are again perfect with an afternoon cup of tea or coffee.

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.

Lemon Drop Cookies
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Ingredients
  1. 2 C Almond Flour
  2. ¼ C Arrowroot
  3. 1½ t Baking Powder
  4. 2 T Lemon Extract
  5. 1 t Vanilla Extract
  6. ½ C Sugar Free Maple Syrup***
  7. ½ C Melted Butter
  8. 10 Drops Liquid Sucralose***
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients.
  3. In separate bowl, combine liquid ingredients.
  4. Add in dry ingredients, mix until smooth and let sit for 10 minutes until thickened as in a soft cookie dough.
  5. Mix again and place by the spoonful (I use a scoop for uniformity) onto a Silpat or parchment lined baking sheet and bake 15-20 minutes or until browning begins at the edges. Cookies will spread and be relatively flat.
  6. Makes 12 large cookies 3½” in diameter or 36 small cookies 2” in diameter.
  7. Small
  8. 62 Calories, 1.4g Protein, 5.3g Fat, 2.3g Carbs, .7g Fiber, 1.6g Net Carbs
  9. Large
  10. 186 Calories 4.1g Protein, 15.9g Fat, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs
Notes
  1. I made them large with a #24 (3T) scoop and got exactly 12 cookies and with a #70 scoop (1T) I got exactly 36 so…3 smalls equal 1 large and you are probably less likely to eat 6 smalls than 2 large.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Peanut Butter Cake-Peanut Butter Icing

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Low Carb Peanut Butter Cake-Peanut Butter IcingLow Carb Peanut Butter Cake-Peanut Butter Icing.  For LCHF followers this is about as good, healthy, and tasty as it gets. Me? I could eat peanut butter all day long…by the spoonful…so I have to be careful.

Low carb peanut butter cake-peanut butter icing is a very dense, moist cake and not too dis-similar from a brownie which I hope you can see from the picture.

Baking PansThis is another reminder that if you are going to bake (anything) it would be a very good idea to have professional baking pans. Magic Line Pans are the best quality available, they come in about every size & shape you would ever need and…they are actually made here in the USA. There is even a complete size set of square pans (6”,7”,8”,9”,10” and 12”) and with these pans you will have what you need (and more) to make the recipes on this site.  Since there are only two of us I often enough make ½ a recipe, use the 6”x6” pan and cut into 8-10 pieces. I think because I promote this set of pans several places on this site they keep selling out of them so if you don’t see the 6 pan combo call 309-747-2125 and they will make one for you.

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 Cake/Peanut Butter Icing
Print
Cake
  1. 2½ C Almond Meal
  2. ½ C Arrowroot
  3. 1 T+1 t Baking Powder
  4. 1 C Melted Butter
  5. ½ C Allulose
  6. ½ C Sugar Free Maple Syrup***
  7. ¾ C Peanut Butter (I Use Freshly Ground Smooth)
  8. 4 Eggs
  9. ¼ C Heavy Cream
  10. ¼ C Sour Cream
  11. 1 T Vanilla Extract
  12. 8 Drops Liquid Sucralose
Icing
  1. 3 Oz Cream Cheese
  2. ½ C Peanut Butter
  3. ¼ C Heavy Cream
  4. ¼ C Allulose***
  5. 4 Drops Liquid Sucralose***
  6. 1 t Vanilla Extract
  7. 2 T Softened Butter
Instructions
  1. Preheat the oven to 350 degrees.
  2. Lightly butter a 10”x10” square baking dish.
  3. Mix first 3 dry ingredients.
  4. Beat butter, Allulose, Sucralose, & maple syrup (or sugar free simple syrup).
  5. Add the eggs one at a time, then add vanilla & sour cream.
  6. Add peanut butter and finally, heavy cream.
  7. Add wet ingredients to dry and mix thoroughly.
  8. Pour the batter into the pan and smooth the batter until it is evenly spread.
  9. Bake for 25-30 minutes or until a toothpick comes out clean when tested. When it slightly browns on top it should be done.
  10. While the cake is baking, beat all icing ingredients until smooth.
  11. Remove the cake from the oven and cool completely.
  12. Frost and slice into 20 pieces.
  13. 20 Servings
  14. 335 Calories, 8.9g Protein, 28.7g Fat, 9.9g Carbs, 2.6g Fiber, 7.3g Net Carbs
Notes
  1. This cake is ridiculously rich and as they say, will stick to the roof of your mouth like well, peanut butter.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chocolate Walnut Peanut Butter Fudge

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Low Carb Chocolate Walnut Peanut Butter FudgeLow Carb Chocolate Walnut Peanut Butter Fudge. One of the things a diabetic misses (and there are lots of things) is a good creamy fudge. Well, you need wait no longer. This is as good as it gets and you can eat several pieces without any guilt what-so-ever.

About 20-55 years ago I realized fudge was far better made with heavy cream rather than milk and up until the diabetes thing it was the best fudge ever and now this is.  I really can’t tell any difference.

The first time I tried making this I used too much heavy cream (gasp) and we could only eat it with a spoon (another gasp) so I reduced the cream and voila a to-die-for Low Carb Chocolate Walnut Peanut Butter Fudge and how cool is this and…you don’t have to beat it forever.

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 Walnut & Peanut Butter Fudge
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Ingredients
  1. ¾ C Heavy Cream
  2. 1 C Allulose
  3. 4 Squares Chopped Unsweetened Baking Chocolate
  4. 1 C Smooth Peanut Butter
  5. 1 C Chopped Walnuts
  6. 1½ t Vanilla Extract
  7. 6 Drops Liquid Sucralose
Instructions
  1. Add allulose to cream, heat to hot but do not boil, stirring until Allulose is dissolved.
  2. Add chocolate and stir until melted and cook for about 5-6 minutes.
  3. Add vanilla & Sucralose.
  4. Stir in walnuts.
  5. Blend in peanut butter.
  6. Line bottom only of 8”x8” glass baking dish with parchment and spread fudge into pan.
  7. Put in refrigerator.
  8. When firm, cut into 32 1”x2” pieces.
  9. 32 Servings
  10. 102 Calories, 3.1g Protein, 8.5g Fat, 3.3g Carbs, 1.3g Fiber, 2.0g Net Carbs
Notes
  1. This makes a pretty good amount of fudge but if you have a larger family, then add an additional ½ recipe and use the same size pan for thicker pieces.
  2. Being the kitchen scientist I am I tried this with almond butter but I have to say…not as good.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Gooey Sticky Butter Cake

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Low Carb Gooey Sticky Butter CakeLow Carb Gooey Sticky Butter CakeWell, this Low Carb Gooey Sticky Butter Cake in not really “sticky” in the traditional way we think of as sticky but it sure looks like it should be.  This is an extremely moist and versatile basic vanilla butter cake and may be changed to suit your fancy. Low carb gooey sticky butter cake is terrific on its own and you can make it into an orange, lemon, or almond poppy seed cake with the addition of 2 t of any different extracts and 1-2 T poppy seeds. Another great topping is Sweetened Condensed Milk. 

I have completely revamped this recipe.  I have taken out all of the arrowroot, decreased the almond meal, and added ground pecans which has now significantly decreased the carb count while increasing the fat.  If you have the other recipe and like it then great but I believe this one is actually much better.  Not sure if you can tell by the pictures but it is extremely moist and dense. With taste? Oh yeah, there is lots of that too.

The original recipe of this was made with a store bought yellow cake mix and to think I actually made it several times?  Yikes and yuck on me.

Baking PansThis is a reminder that if you are going to bake (anything) it would be a very good idea to have professional baking pans. Magic Line Pans are probably the best quality available, they come in about every size & shape you would ever need and…they are actually made here in the USA. There is even a complete size set (6”,7”,8”,9”,10”, and 12”) and with these pans you will have what you need (and more) to make the recipes.  Because I promote this set of pans several places on this site they keep selling out of them so if you don’t see the 6 pan combo call 309-747-2125 and they will make one for you.

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.

Gooey Sticky Butter Cake
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Cake
  1. 2¼ C Almond Meal
  2. ¾ C Ground Pecans
  3. ½ C Allulose***
  4. ¾ C Melted Butter
  5. ¼ C Sugar Free Maple Syrup***
  6. 3 Eggs
  7. ¼ C Heavy Cream
  8. ¼ C Sour Cream
  9. 2 t Vanilla Extract
Topping
  1. 12 Oz Room Temperature Cream Cheese
  2. ½ C Sugar Free Maple Syrup
  3. ¼ C Heavy Cream
  4. 1 t Vanilla Extract
  5. 8 Drops EZSweetz Liquid Sucralose***
Instructions
  1. Preheat the oven to 350°.
  2. Lightly butter pan.
  3. Add Allulose to pecans and grind them. This keeps them from turning to butter.
  4. In large bowl, mix almond meal, ground pecans and Allulose mixture.
  5. In smaller bowl, beat butter & maple syrup, add the eggs one at a time, then add vanilla, sour cream & heavy cream.
  6. Add wet ingredients to dry and mix thoroughly.
  7. Smooth batter into the pan and bake for 20 minutes or until it is only slightly brown on top.
  8. While the cake is baking, beat cream cheese, maple syrup, Sucralose and last 1 t vanilla extract until smooth.
  9. Add heavy cream and mix just to blend.
  10. Remove the cake from the oven and cover with the topping mixture.
  11. Place back in the oven and cook for additional 5 minutes.
  12. Allow to cool completely to cold and slice into 16 squares.
  13. 16 Servings
  14. 216 Calories, 6.0g Protein, 20.2g Fat, 4.8g Carbs, 2.2g Fiber, 2.6g Net Carbs
Notes
  1. A half recipe works perfectly in a 7"x7" pan.
  2. As this is sugarfree it will not stick to the pan and should come out exactly as it looks.
  3. I didn't do it but I think maybe ½ C desiccated coconut might be good in the topping.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Sweetened Condensed Milk

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Low Carb Sweetened Condensed MilkLow Carb Sweetened Condensed Milk. It has been many years since I have had real Sweetened Condensed Milk and for all the world this is as I remember it.  I use this low carb sweetened condensed milk in the Magic Bars recipe or it can be used as the topping on Gooey Sticky Butter Cake

 

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.

Sweetened Condensed Milk
Print
Ingredients
  1. 1 C Heavy Cream
  2. 12 Drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
  3. ⅛ t Xanthan Gum
  4. ⅛ t Guar Gum
  5. ¼ t Vanilla Extract
  6. 2 T Cold Butter
Instructions
  1. Whisk and begin heating heavy cream, sweetener and both gums.
  2. Cook very slowly, whisking occasionally until reduced and thickened. This should take about 12-13 minutes or so.
  3. Remove from heat, add vanilla, and beat in butter 1 T at a time.
  4. Serving Size 1 T
  5. Serves 16
  6. 64 Calories, .3g Protein, 7.0g Fat, 0.4g Carbs, 0.0g Fiber 0.4g Net Carbs
Notes
  1. This makes a great drizzle for strawberries and raspberries...or you can just drizzle your tongue.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Almond Cookies

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Low Carb Almond CookiesLow Carb Almond Cookies.  I was on the website www.realfoodcarolyn.com awhile ago and found a recipe called Awesome Almond Cookies.   She had permission to reprint the recipe but for us diabetics and low carbers it had loads of maple syrup in it so I decided to make them low carb.  All I can say is they are named appropriately and they are awesome. Low carb almond cookies are ridiculously easy and quick 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.

Almond Cookies
Print
Ingredients
  1. 2 C Almond Flour
  2. ¼ C Arrowroot
  3. 1½ t Baking Powder
  4. 1T Almond Extract
  5. 1 t Vanilla Extract
  6. ½ C Sugar Free Maple Syrup***
  7. ½ C Melted Butter
  8. 8 Drops Liquid Sucralose***
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients.
  3. In separate bowl, combine liquid ingredients.
  4. Add in dry ingredients, mix until smooth and let sit for 10 minutes until thickened as in a soft cookie dough.
  5. Mix again and place by the spoonful (I use a scoop for uniformity) onto a Silpat or parchment lined baking sheet and bake 15-20 minutes or until browning begins at the edges. Cookies will spread and be relatively flat.
  6. Makes 12 large cookies 3½” in diameter or 36 small cookies 2” in diameter.
  7. Small
  8. 62 Calories, 1.4g Protein, 5.5g Fat, 2.3g Carbs, .7g Fiber, 1.6g Net Carbs
  9. Large
  10. 186 Calories 4.1g Protein, 15.7g Fat, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs
Notes
  1. I made them large with a #24 (3T) scoop and got exactly 12 cookies and with a #70 scoop (1T) I got exactly 36 so…3 smalls equal 1 large and you are probably less likely to eat 6 smalls than 2 large.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Magic Bars

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Low Carb Magic BarsLow Carb Magic Bars.  This is my rendition of the famous Eagle Brand recipe for Magic Bars. I personally never count calories because if you are really and truly eating LCHF calories do not matter.  You get and keep that “full feeling” from the fat you are eating.  Now I will admit these are not for the faint of heart if you are paying attention to calories and if you do then these are not for you but man oh man these are good, good, good and if nothing else you can use Step 1 to make Sweetened Condensed Milk. but really, why not just make the low carb magic bars?

I am betting from the number of servings (30) and the size of the pan that one Eagle Brand portion is about the size of a postage stamp.  Good luck on that one.  Apples to Apples about two servings of the original to one of mine with ten times the carb count.  Yikes!

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.

Magic Bars
Print
Topping
  1. 1 C Heavy Cream
  2. 12 Drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
  3. ⅛ t Xanthan Gum
  4. ⅛ t Guar Gum
  5. ¼ t Vanilla Extract
  6. 2 T Cold Butter
Crust
  1. ¾ C Almond Flour
  2. ¼ C Ground Pecans
  3. 6 Drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
  4. ¼ C Melted Butter
Filling
  1. 1 C Heavy Cream
  2. 1 C Sugar Free Chocolate Chips
  3. 4 Drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
  4. ⅓ C Chopped Walnuts
  5. ⅓ C Chopped Pecans
  6. ⅓ C Sliced Almonds
  7. ¾ C Unsweetened Coconut Flakes
  8. Certainly Macadamia Nuts May Also Be Used
Topping
  1. Whisk and begin heating heavy cream, sweetener and both gums and cook very slowly, whisking occasionally until reduced and thickened. This should take about 12-13 minutes or so.
  2. Remove from heat, add vanilla, and beat in butter 1 T at a time.
  3. This is now essentially a sweetened condensed milk. Taste it and you will see.
Crust
  1. Add sweetener to melted butter, combine with ground nuts and press into a 6”x6” pan. Bake in 350 Degree oven 10-12 minutes or until it just begins to hint at brown.
Filling
  1. Heat heavy cream to just under boiling.
  2. Add chocolate chips & sweetener.
  3. Stir until all chips are melted.
  4. Add three nuts & coconut and mix thoroughly.
  5. Spread over crust.
  6. Spread “sweetened condensed milk” on top.
  7. Bake at 350 degrees about 20-25 minutes or until topping just begins to hint at brown in spots.
  8. Cool completely and refrigerate for at least several hours and over night is best.
  9. Cut into 12 bars.
  10. Servings: 12
  11. 361 Calories, 1.0g Protein, 36.7g Fat, 6.6g Carbs, 2.6g Fiber, 4.0g Net Carbs
Comparison
  1. Mine: 12 Servings 361 Calories, 1.0g Protein, 6.6g Carbs, 2.6g Fiber, 4.0g Net Carbs
  2. Eagle Brand: 30 Servings 190 Calories, 3g Protein, 21g Carbs, 1g Fiber, 20g Net Carbs
  3. Each serving of the original Eagle Brand Magic bar is about the size of a postage stamp so let's get real here. Most people would eat 3-4 servings for a total of 60g-80g net carbs...and that's just for dessert.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/