Category Archives: Desserts

Low Carb Carbalose Bread Pudding-Vanilla Cream Drizzle

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Low Carb Carbalose Bread Pudding-Vanilla Cream DrizzleLow Carb Carbalose Bread Pudding-Vanilla Cream Drizzle. What to say. Simple & tasty and it will feed an army.

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 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.

Bread Pudding With Vanilla Cream Drizzle
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Pudding
  1. 8 Oz. Stale Carbalose Large Bread Cubes (About 5½-6 Cups)
  2. 3 Eggs
  3. 2 C Heavy Cream
  4. 1 T Vanilla Extract
  5. ½ C Allulose***
  6. ¼ C Melted Butter
  7. 8 Drops Liquid Sucralose***
Vanilla Cream Drizzle
  1. 1 C Heavy Cream
  2. 12 Drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
  3. ⅛ t Each Xanthan Gum & Guar Gum (I just keep mine mixed 50-50)
  4. ¼ t Vanilla Extract
  5. 2 T Cold Butter
Pudding
  1. Leave cubed bread on the counter in a bowl overnight and when you walk by, toss it.
  2. Preheat the oven to 325°.
  3. Butter an 8” glass baking dish.
  4. Whisk eggs & Allulose in a medium bowl, whisk in heavy cream, add the melted butter & Sucralose and whisk one more time.
  5. Pour the liquids over the bread cubes, mix gently, let sit for 15 minutes and mix again.
  6. Put in baking dish on a sheet pan, and bake for 35-40 minutes. Baking time varies based on staleness of bread. It’s done when the middle is slightly puffy and the eggs are just cooked.
  7. Divide into 16 portions, serve warm, and drizzle with vanilla cream.
  8. Refrigerate leftover pudding.
Vanilla Cream Drizzle
  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 essentially now a sweetened condensed milk and may be used as such in other recipes. Taste it-you’ll see.
  4. Nutritionals-Pudding
  5. 12 ¾ Cup Servings
  6. 260 Calories, 4.9g Protein, 24.1g Fat, 5.1g Carbs, 3.0g Fiber, 2.1g Net Carbs
  7. 8 1 Cup Servings
  8. 390 Calories, 7.3g Protein 36.1g Fat, 7.7g Carbs, 4.5g Fiber, 3.2g Net Carbs
  9. Nutritionals-Drizzle
  10. 1 T 16 Servings
  11. 64 Calories, .3g Protein, .4g Carbs, 0g Fiber, .4g Net Carbs
Notes
  1. Be careful with the drizzle because it is easy, easy, easy to eat, eat, eat…with a spoon. This stuff is good on a brick.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Cherry Almond Bread Pudding

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Low Carb Carbalose Cherry Almond Bread PuddingLow Carb Carbalose Cherry Almond Bread Pudding. Somewhere long ago and far away I was dabbling in the kitchen (better dabbling than babbling) and just kind of came up with this recipe.  Cherries and almonds are one of those food marriages made in heaven so I thought I would run a yes, high carby version of this as a special dessert item in the restaurant and it was a hit.  People would come back in to have a cup of coffee and bread pudding and I didn’t have it.  So…I decided to put it on the menu permanently and it stayed as a customer favorite.  Here it is in its low carb form and I absolutely cannot tell any difference and since you never had my restaurant version you definitely won’t know either.

Bread pudding, any bread pudding and that includes low carb carbalose cherry almond bread pudding begs for a sauce…any sauce…please, just give me a sauce and this is the way I served it in the restaurant.  So simple…so good…just warm & drizzled with a little heavy cream or better yet Sweetened Condensed Milk

I don’t care how you cut it traditional bread pudding has never been low carb but just a half cup with Carbalose Flour Bread is terrific and even a cup is only 6.8g net carbs and after a filling dinner?…I doubt you could begin to eat a full cup of this.

This is one of my easier recipes to make and you will need Carbalose Flour Bread cubes for it. 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.

Cherry Almond Bread Pudding
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Ingredients
  1. 8 Oz. Carbalose Stale Large Bread Cubes (About 5½-6 Cups)
  2. 3 Eggs
  3. 2 C Heavy Cream
  4. 1 t Vanilla Extract
  5. 1 t Almond Extract
  6. ¼ C Sliced Almonds
  7. ½ C Chopped Canned Sour Cherries In Water (Juice Drained)
  8. ½ C Allulose
  9. ¼ C Melted Butter
  10. 8 Drops Liquid Sucralose
Directions
  1. Leave cubed bread on the counter in a bowl overnight and when you walk by, toss it.
  2. Preheat the oven to 325°.
  3. Butter an 8” glass baking dish.
  4. Whisk eggs & Allulose in a medium bowl, whisk in heavy cream, and add the rest of the ingredients except bread cubes.
  5. Pour the liquids over the bread cubes, mix gently, let sit for 15 minutes and mix again.
  6. Put in baking dish on a sheet pan, and bake for 35-40 minutes. Baking time varies based on staleness of bread. It’s done when the middle is slightly puffy and the eggs are just cooked.
  7. While still warm divide into 16 portions and serve drizzled with a little heavy cream.
  8. Refrigerate leftover pudding.
  9. 16 ½ Cup Servings
  10. 198 Calories, 5.3g Protein, 16.8g Fat, 6.5g Carbs, 3.1g Fiber, 3.4g Net Carbs
  11. 8 1 Cup Servings
  12. 396 Calories, 10.5g Protein, 33.6g Fat, 13.0g Carbs, 6.2g Fiber, 6.8g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Peanut Butter Chocolate Chip Cookie Dough

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Low Carb Peanut Butter Chocolate Chip Cookie DoughLow Carb Peanut Butter Chocolate Chip Cookie Dough. The other day I found two recipes on Robyn Stone’s website www.addapinch.com  and all I could do was drool.  They sounded so good I decided to low carb ‘em and now I can drool at my own concoctions.  This is the other one.  Candy Bar Dip

Low carb peanut butter chocolate chip cookie dough  is so simple it is ridiculous and an easy fix for unexpected company.  This is NOT a cookie dough for baked cookies, it’s a dough to eat with a spoon.  I know all of us low carbers eat a lot of peanut butter in many forms and this is just one more way.

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 Chocolate Chip Cookie Dough
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Ingredients
  1. ¼ C Heavy Cream
  2. ¼ C Almond Meal
  3. ¼ C Peanut Butter
  4. 2 T Melted Coconut Oil
  5. ½ t Vanilla Extract
  6. 7 Drops Liquid Splenda
  7. ¼ C Chopped 65% Chocolove Bar
  8. ¼ C Crushed Peanuts
Directions
  1. Mix peanut butter, almond meal, coconut oil, heavy cream, vanilla extract, and Splenda.
  2. Blend in chocolate and crushed peanuts.
  3. 6 Servings
  4. Serving Size ¼ Cup
  5. 216 Calories, 5.3g Protein, 18.5g Fat, 6.9g Carbs, 2.3g Fiber, 4.6 Net Carbs
Notes
  1. Chow down with a spoon baby.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Candy Bar Dip

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Low Carb Candy Bar DipLow Carb Candy Bar Dip. I found two recipes on Robyn Stone’s website at www.addapinch.com the other day and all I could do was drool.  They sounded so good I decided to low carb ’em and now I can drool at my own concoctions.  This is the other one.  Peanut Butter Chocolate Chip Cookie Dough

Low carb candy bar dip is so simple it is ridiculous and an easy fix for unexpected company.

 

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.

Candy Bar Dip
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Ingredients
  1. 4 Oz Cream Cheese
  2. 4 T Unrefined Coconut Oil
  3. ½ C Chopped 73% Cherry Chocolove Bar (⅓ Bar)
  4. ½ C Toasted Unsweetened Coconut
  5. ½ C Toasted Sliced Almonds
  6. ¼ C Heavy Cream
  7. 1½ t Vanilla Extract
  8. ⅛ t Almond Extract
  9. 14 Drops Liquid Splenda
Instructions
  1. Directions
  2. Beat cream cheese, coconut oil, vanilla extract, almond extract, and liquid Splenda.
  3. Blend in heavy cream.
  4. Blend in chocolate, coconut, and almonds.
  5. 8 Servings
  6. Serving Size ¼ Cup
  7. 211 Calories, 2.6g Protein, 19.9g Fat, 5.2g Carbs, 1.8g Fiber, 3.4 Net Carbs
Notes
  1. If you are serving this to guests save 1 T each chocolate, coconut, and almonds to sprinkle on top.
  2. No need to melt the coconut oil.
  3. I don’t know how to tell you to eat this stuff. We eat it with a spoon but for company you may want to serve it with thinly slices apple wedges.
  4. Toasting the coconut is not a necessity-it is just what I did.
  5. If it seems too thick add another tablespoon or two of heavy cream.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Milk Chocolate Candy

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Low Carb Milk Chocolate CandyLow Carb Milk Chocolate CandyLow Carb Milk Chocolate Candy. This was an experiment that went terribly wrong and then fabulously right.  I was trying to make ganache with heavy cream and unsweetened baking chocolate-Whoa Nellie, that did not work.  What a no-go that was  but…it pretty much looked the color of milk chocolate so I thought what the heck.  I added a little vanilla, a little sucralose, tasted it, and voila-perfect milk chocolate. So…here is my experiment low carb milk chocolate candy …gone deliciously wrong.  Enjoy.

I will say this-my husband is already addicted to this mistake and he is not a diabetic but…

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.

Milk Chocolate Candy
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Ingredients
  1. ½ C Heavy Cream
  2. 1 Oz Bar Unsweetened Bakers Chocolate Grated or Chopped Finely
  3. ¼ t Vanilla (Or A Bit More If Wanted)
  4. 12 Drops Liquid Splenda
Directions
  1. Heat heavy cream to just under boiling-you want it very hot.
  2. Remove from heat.
  3. Add Chocolate and stir until completely incorporated. In the beginning it will look “grainy” and this will disappear. If needed put back on heat for just a moment or so.
  4. Add vanilla and Splenda and mix in.
  5. If you have a candy mold this will make 18 pieces of candy and if not-line a sheet pan with parchment or better yet your Silpat and spread evenly and stick it in the refrigerator and even better-the freezer.
  6. You will need to handle it gingerly and break it quickly and then keep it refrigerated.
  7. For all the world you will think this is milk chocolate.
  8. 18 Pieces
  9. 31 Calories, 3.3g Fat, .3g Protein, 0.7 Carbs, 0.3g Fiber, 0.4g Net Carbs
Notes
  1. I didn’t do it but for a little better stability you might try a couple tablespoons of butter or coconut oil. It won’t hurt it and I doubt butter would alter the taste any.
  2. If you go the sheet pan parchment paper or Silpat route I think you could easily add some chopped walnuts. Interestingly, though this tastes like milk chocolate it has the consistency of fudge and again I haven’t tried it yet but I plan to. After all, nothing about this recipe was planned.
  3. Good grief, you could add anything you want to this.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

 

Low Carb Carbalose Cinnamon Walnut Rolls

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Low Carb Carbalose Cinnamon Walnut RollsLow Carb Carbalose Cinnamon Walnut RollsLow Carb Carbalose Cinnamon Walnut RollsLow Carb Carbalose Cinnamon Walnut Rolls. There are thousands of recipes for cinnamon rolls on the internet and maybe only one or two made with Carbalose Flour.  I hope by the time you make these, you find these Low Carb Carbalose Cinnamon Walnut Rolls are the best.

My all-time favorites from long ago and far away were Rich Rum Sticky Buns from The New Basics cookbook by Julee Rosso & Sheila Lukins but alas…I can eat them no more.  To look at my copy of the book you would think it was 60 years old but really-I have only had it 28-30. Things have changed again and I have…finally…come up with Keto Rum Sticky Buns and they are to die for good, and life has changed yet again.

 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.

Carbalose Cinnamon Walnut Rolls
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Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Golden Flaxseed Meal
  4. 2 T Refined Coconut Oil (Or Butter) (plus 1 t For Oiling Pan)
  5. 2 T Gluten
  6. ½ t Salt
  7. ⅛ t Guar Gum
  8. ⅛ t Xanthan Gum
  9. ½ C Warm Water
  10. 1½ T Yeast
  11. 1 t Sugar
  12. 1 Large Beaten Egg (Reserve 1 T)
  13. ¼ C Warm Heavy Cream
  14. 12 Drops Liquid Sucralose***
  15. ½ t Butter
Filling
  1. 2 C Ground Walnuts (Reserve ½ C)
  2. 2 t Cinnamon
  3. ½ C Allulose Or Sweetener Of Choice
  4. ½ C Soft Butter
Drizzle
  1. 1½ Oz Cream Cheese
  2. 3 T Warm Heavy Cream
  3. 1½ t Vanilla Extract
  4. ¼ C Melted Butter
  5. 6 Drops Liquid Sucralose***
Dough
  1. Put first 8 ingredients in processor.
  2. Bloom yeast with sugar in warm water for 10 minutes.
  3. Add Sucralose to top of bloomed yeast.
  4. Mix egg, reserve 1 T and then add cream.
  5. Add egg mixture to bloomed yeast mixture.
  6. Start processor and add water & yeast and cream & egg mixtures and process for a minute or so.
  7. If needed, add more water 1-2 T at a time.
  8. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky and as you are forming the rectangle to put into your pan it will then end up pretty much non-sticky.
  9. Since you will be rolling this into a rectangle, place dough in a small bread pan, cover with film and let rise about 15-20 minutes.
  10. Invert dough onto bench floured countertop (or your trusty Silpat which gives you the perfect sizing with an inch overhang all the way around) and roll out rectangle to about 12”x16”.
  11. Brush 2” egg wash around the perimeter of the dough.
  12. Put walnuts, cinnamon, and sweetener in small processor and grind until nuts are pretty fine.
  13. Spread butter on dough, (if you have a small off-set spatula this works perfectly) this time leaving it about ½” around perimeter. Don’t cover all your egg wash as this is your “glue”.
  14. Sprinkle nut filling evenly on butter and roll making sure the bottom is tightly glued.
  15. Again, if you use a Silpat you will not need any bench flour.
  16. If, after you roll your dough and it is not 16” it will easily stretch and if you get any butter-sugar mixture on the counter, put in onto the top of the rolls after cutting and panning. With seam down-gently slice log into 16 rolls about 1” wide.
  17. With last ½ t butter, grease 10"x10" pan make 4 rows of four-making sure the tails are turned inward so they won’t unroll. If using a 9"x13" pan just put in as evenly as possible.
  18. Cover and rise 30-45 minutes. They will not rise too much but they should get a bit taller.
  19. Put rolls in 340° preheated oven for 30-35 minutes or until golden brown. Cool slightly.
  20. Put cream cheese in small bowl and beat. Add melted butter, Sucralose (or ¼ C Allulose) & vanilla and start adding the warm heavy cream a little at a time until it will “drizzle”.
  21. Pour drizzle all over top and sprinkle with remaining walnut mixture.
  22. Best served warm and if not warm then best just served. These rolls freeze well.
  23. 16 Servings
  24. 250 Calories, 5.6g Protein, 22.0g Fat, 7.4g Carbs, 3.1g Fiber, 4.3g Net Carbs
Notes
  1. I have shown a couple of way to make the rolls and these are the differences: In the upper pics they were done in a 9x5 bread pan which of course was deeper and more or less caramelized the rolls because they were only subjected to heat on the top. I use Just Like Sugar in the glaze and by the time I got to it, it had gone into a “frosting like state” so I frosted them instead of using the drizzle. In the lower pics, I used a 9” shallow round glass pie pan while making the drizzle with Allulose instead of "Just Like Sugar “Brown”, hence the caramel color is no more, and warm enough to actually drizzle. The rolls, because of surrounding heat, were a bit firmer on the edges. I also drizzled them while the rolls were right out of the oven so it would soak into them. All I can say they are terrific both ways.
  2. Sorry, but I only do eight rolls at a time because though they freeze perfectly, it would take me 4 months of Sundays to eat them all.
  3. Although to my mind walnuts are traditional, pecans or a combination may be substituted for walnuts.
  4. The rolls will literally slide out of either baking pan you use which is why they show so well on a another pan.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Flour Almond Raspberry Braid

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Low Carb Carbalose Flour Almond Raspberry BraidLow Carb Carbalose Flour Almond Raspberry Braid. It seems unbelievable when you look at this braid that it could possibly be low carb.  This is lovely and perfect with afternoon tea or a Sunday brunch.  With this basic braid recipe you can also fill it with savory vegetables Vegetable Mélange Encased In Pastry or meats or a combo of both to make a meal for two or a side dish for six people.  The combinations are almost endless.

Carbalose Flour may be purchased in 3 lb. bags from www.netrition.com

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.

Carbalose Flour Almond Raspberry Braid
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Dough
  1. 1½ C Carbalose Flour
  2. 2 T Coconut Flour
  3. 2 T Golden Flaxseed Meal
  4. 2 T Refined Coconut Oil
  5. 1 T Gluten
  6. ½ t Salt
  7. ⅛ t Guar Gum
  8. ⅛ t Xanthan Gum
  9. 1 Large Egg Beaten (Reserve 2 T For Brushing)
  10. ¼ C Heavy Cream
  11. 10 Drops Liquid Sucralose
  12. ½ C Warm Water
  13. 1 T Yeast
  14. 1 t Sugar
Filling
  1. 1 C Sugar Free Raspberry Preserves
Drizzle
  1. 1 ½ oz Cream Cheese
  2. 3 T Warm Heavy Cream
  3. ½ t Vanilla Extract
  4. ¼ t Almond Extract
  5. 1 T Melted Butter
  6. 6-7 Drops Liquid Sucralose
  7. ¼ C Toasted Sliced Almonds
Directions
  1. Put first 8 ingredients in processor.
  2. Bloom yeast with sugar in warm water for 10 minutes.
  3. Add Sucralose to top of bloomed yeast.
  4. Add beaten egg and heavy cream to processor, start, add water & yeast and process at least one minute.
  5. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky and as you are forming the rectangle to put into your pan it will then end up pretty much non-sticky.
  6. Since you will be rolling this into a rectangle place dough in your bread pan, cover with film and let rise about 30 minutes.
  7. Invert dough onto bench floured countertop and roll out rectangle to about 10”x16”.
  8. Now, leaving center 4” uncut and beginning at the top, cut every ¾” down one side and correspondingly down the other side at about a 60 degree angle. I use a bench scraper for this because it is blunt but it will cut completely through the dough and if you have to use a knife be very careful not to cut your counter.
  9. Spread center 2 ½” with raspberry filling.
  10. Brush about 1” of the inside braid tips with your reserved beaten egg.
  11. Starting, again at the top, bring one braid across filling and cross it with one from the other side all the way down.
  12. OK, here comes the tricky part. If you have help great and most of the time we don’t so…you have to kind of scrunch it up and quickly transfer braid to parchment lined sheet pan. (Or better yet your Silpat) Once you have made the transfer you can re-position and stretch it.
  13. Brush the entire braid with egg wash, cover with film and let rise 15-20 minutes. It may not rise much and it will a little in the oven. You want pastry a bit denser and not bread-like.
  14. Put Braid in 340 degree preheated oven for 25-30 minutes or until golden brown. Let cool completely.
  15. Put cream cheese in small bowl and beat. Add melted butter & both extracts and start adding the warm heavy cream a little at a time until it will “drizzle” and then drizzle the top of your braid and sprinkle with toasted almonds. Voila-finished.
  16. 12 Servings
  17. 143 Calories, 5.7g Protein, 8.12g Fat, 11.7g Carbs, 3.2g Fiber, 8.5g Net Carbs
Notes
  1. There are certainly other options for your filling. Any sugar free jam would work and any butter, sugar, and ground nut combo would work. So experiment and have fun. An orange glaze on a strawberry filled pastry comes to mind.
  2. If it’s summer and you have access to fresh raspberries the drizzle is wonderful on them too.
  3. **If you decide to use this braid recipe with a savory filling reduce Sucralose to 4 drops.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cranberry Orange Mousse

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Keto Cranberry Orange MousseKeto Cranberry Orange MousseKeto Cranberry Orange Mousse. You will need leftover Cranberry Orange Relish  to make this recipe. I have given another example of this recipe Almond Butter Mousse and now, using your imagination, I’ll bet you can come up with a lot more flavors to “mousse”.  Strawberry and raspberry come to mind.  The ingredients are basic and anything else may easily be substituted. Keto cranberry orange mousse is light, very flavorful and a perfect little something to end a perfect meal.  Cranberry Cream Cheese Pie is another terrific use for any leftover relish.

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 Mousse
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Ingredients
  1. ¾ C Heavy Cream
  2. 4 Oz Cream Cheese
  3. ¾ t Gelatin
  4. 2 T Cold Water
  5. ½ C Orange Cranberry Relish
  6. 1 T Orange Extract
  7. 12 Drops Liquid Splenda*** (Divided)
Directions
  1. Put cold water in small microwaveable glass dish, SPRINKLE gelatin over water, let it sit about 5 minutes and do not stir. This is called blooming. Put in microwave and give it about 2-5 second bursts until it returns to liquid.
  2. Beat room temperature cream cheese, relish, orange extract, and 10 drops Splenda in medium bowl.
  3. In another bowl, beat heavy cream to soft peaks, beat in 2 drops of liquid splenda and then reserve about 25% for topping garnish.
  4. Add bloomed gelatin to remaining whipped cream and beat well to incorporate.
  5. Gently fold in about half of the whipped cream. Fold in the remaining cream making sure it is mixed thoroughly.
  6. Put mousse into individual ramekins and garnish with remaining reserved whipped cream.
  7. Serves 4
  8. 350 Calories, 6.3g Protein, 35.7g Fat, 4.0g Carbs, 1.0g Fiber, 3.0g Net Carbs
Notes
  1. Can also be served in a larger bowl to let people serve themselves but just be careful with the kids as they may take more than their share.
  2. This will hold quite well in the fridge until ready to serve.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Almond Butter Mousse

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Low Carb Almond Butter MousseLow Carb Almond Butter MousseKeto Almond Butter Mousse. I have given another example of this recipe Cranberry Orange Mousse and now using your imagination I’ll bet you can come up with a lot more flavors to “mousse”.  Strawberry, Raspberry, and Chocolate Mousse come to mind.  The ingredients are basic and anything else may easily be substituted.  As you can see I garnished with a few raspberries.  There are many wonderful food marriages and raspberries & almonds is one of them. Keto almond butter mousse …you know like a marriage made in heaven.

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 Butter Mousse
Print
Ingredients
  1. 4 Oz Cream Cheese
  2. ¼ C Almond Butter
  3. ¼ C Allulose***
  4. 6 Drops EZSweets***
  5. 2 T Cold Water
  6. ½ t Gelatin
  7. 1 t Vanilla
  8. ¼ t Almond Extract
  9. ¾ C Heavy Cream
  10. Toasted Almonds (Optional)
  11. Raspberries (Optional)
Instructions
  1. Put cold water in tiny microwaveable glass bowl, sprinkle gelatin over water, let it sit about 5 minutes and do not stir. This is called blooming. Put in microwave and give it 1-2 short 5 second bursts until it turns into a liquid. Cool and it will not take long.
  2. Beat room temperature cream cheese, almond butter, vanilla & almond extracts, add Just Like Sugar. Beat in water gelatin mix.
  3. Whip heavy cream.
  4. Gently fold in about half of the whipped cream. Fold in the remaining cream making sure it is mixed thoroughly.
  5. 6 Servings
  6. 193 Calories, 2.4g Protein, 20.7g Fat, 2.7g Carbs, 1.3g Fiber, 1.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Coffee Mocha Pot de Creme

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Keto Coffee Mocha Pot de CremeKeto Coffee Mocha Pot de CremeKeto Coffee Mocha Pot de Creme. Many have ask:  Chocolate & Coffee what’s not to love?  Like most other people my answer is NOTHING. This is so easy and so good. You make this keto coffee mocha pot de creme for anyone and you are asking for a kiss.

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.

Coffee Mocha Pot de Creme
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Ingredients
  1. 1 Cup Heavy Cream
  2. 1 T Instant Coffee
  3. ⅓ C Very Hot Water
  4. ½ t Vanilla Extract
  5. 2 Egg Yolks
  6. 4 Drops Liquid Sucralose***
  7. 1 Oz Chopped 65% Chocolove Bar Or ½ Bar
Directions
  1. Preheat the oven to 325 degrees.
  2. Pour the heavy cream into a saucepan and place over medium heat. Bring the cream to a brief simmer, add chocolate and stir to melt.
  3. Mix hot water and instant coffee and add to cream.
  4. In a large bowl, whisk the egg yolks, vanilla, and Splenda. Temper the yolks by gradually whisking the hot cream into the yolk mixture.
  5. Pour the egg-cream mixture into 4 ramekins, filling about ¾ full. Fill a baking pan with ½” inch hot water. Carefully place the ramekins in the water bath and bake for about 20 minutes-the center should still jiggle just a bit. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes.
  6. Cover and refrigerate for at least 2 hours. Serve chilled with a dollop of whipped cream.
  7. 4 Servings
  8. 272 Calories, 3.1g Protein, 27.0g Fat, 5.7g Carbs, .8g Fiber 4.9g Net Carbs
Notes
  1. This recipe may easily be doubled or even tripled.
  2. I used to use Nevada Manna chocolate chips for all kinds of things and unfortunately I don’t think they are making them anymore. They have not been available through Netrition or Amazon for a very long time but I find the 65% Chocolove bar to be an extremely good replacement. It only has 12 net carbs per third bar (six little squares) and divided by four 3 net carbs per person. Every once is a while I pop one little square and just suck on it till its gone and 2 carbs are not going to kill anyone.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chocolate Candy

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Low Carb Chocolate CandyLow Carb Chocolate Candy. WARNING!!  Addictive, but then I guess if you need an addiction, chocolate is the best that I know of. You will need a 15 piece silicone chocolate mold for this and Fat Daddio’s has a lot of them and may be seen here: http://www.fatdaddios.com/catalog/silicone-4-0-1

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 Candy
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Ingredients
  1. ½ C Cocoa Powder
  2. ½ C Coconut Oil
  3. 10 Drops EZ-Sweetz***
  4. 1½ t Vanilla Extract
  5. 1 T Instant Espresso
Directions
  1. Heat coconut oil to liquid. Add cocoa powder, vanilla, splenda, and espresso powder (if wanted).
  2. Mix thoroughly to combine.
  3. Taste the mixture and add more Splenda to taste. It should taste like a good dark chocolate.
  4. Fill candy mold being careful not to over fill. I put the candy mold on a sheet pan because it is very flexible and easy to spill so all you have to do is stick them in the freezer for about 30 minutes, pop the chocolates out of the mold and ENJOY!
  5. Keep refrigerated.
  6. About 20 pieces
  7. 52 Calories, .4g Protein, 5.9g Fat, 1.2g Carbs, .7g Fiber, .5g Net Carbs
Notes
  1. Best not to eat more than 2 pieces at any given time because the fat content is high and it will make you feel very full.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto New York Cheesecake

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Low Carb New York CheesecakeLow Carb New York CheesecakeKeto New York Cheesecake. The secret to this Keto New York Cheesecake is definitely the Crust-I mean seriously, how tough is it to make a good keto cheesecake for Pete’s sake?

April 7th, 2011 I submitted a Cheesecake recipe using GG BranCrisps as the crust base.  It won some contest and I received a free case of the product.  I have to say I am a little embarrassed by it but hey, who isn’t embarrassed every once in a while but the one below is far, far better.  So I guess if Iamketoincanada thinks her cheesecake is the best low carb keto cheesecake ever, and it’s based on mine, what does that make my cheesecake?  Maybe the Best Ever, Ever?

You will not be able to tell the difference between this keto New York cheesecake and any dense, stick to the roof of your mouth, New York cheesecake.  It’s the crust and nothing but the crust and now that you have the crust recipe you can apply it to any recipe calling for a graham cracker crust and I would think any low carber would find this an invaluable recipe for any number of pies.

Not exactly a picture of cheesecake, I know, but the picture is a piece of must have equipment.  I use it to tamp down the crust in this recipe, crush juniper berries, meats and to pound all kinds of things.  It is very heavy and I have not found any other meat pounder that begins to compare.  Norpro Meat Pounder.

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.

New York Cheesecake
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Crust
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ C Allulose*** Paleo Or 12 drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
  4. ¾ C Melted Butter
Filling
  1. 24 Oz-3 Packages Original Philadelphia Cream Cheese
  2. 1 T Vanilla Extract
  3. ¾ C Allulose*** or 18 Drops EZ-Sweetz Liquid Sucralose***
  4. ¼ C Heavy Cream
  5. 3 Eggs
Topping
  1. ½ C Sour Cream
  2. ½ t Vanilla Extract
  3. 1 Drop EZ-Sweetz Liquid Sucralose***
Crust
  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. 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, vanilla, and sweetener until smooth.
  2. Add eggs 1 at time and blend on low only until mixed.
  3. Add heavy cream and just blend.
  4. The idea is to have as few air bubbles as possible.
  5. Fill baked crust. It will be full-but have no fear.
  6. Bake 10 minutes at 325°, turn down heat to 300° and bake 30-35 minutes longer or until just barely set in center.
  7. Remove from oven, cool completely, on counter top.
Topping
  1. Mix well and cover top of cooled cheesecake being careful not to get on crust.
  2. Return to preheated 400° oven for 8 minutes.
  3. Cool again. Cover, and refrigerate for at least 4 hours. Overnight is better. The longer it is in the refrigerator the more dense it will become.
  4. I add 6 medium mashed up strawberries, 2 T of water, and mix with 1 drop EZ-Sweetz Liquid to top my cheesecake. If any topping is added it will increase carbs just slightly.
  5. 16 Servings
  6. 323 Calories, 7.0g Protein, 31.9g Fat, 5.4g Carbs, 2.2g Fiber, 3.2g Net Carbs
Notes
  1. Sour Cream topping is optional but traditional and included in nutritionals.
  2. I personally use EZ-Sweetz Liquid Sucralose to make my cheesecakes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
For a smaller crust:

Smaller Crust
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Ingredients
  1. 1¾ C Almond Flour
  2. ½ C Ground Pecans
  3. 6 T *Just Like Sugar or 9 drops EZ-Sweetz Liquid Sucralose
  4. ½ C Melted Butter
Notes
  1. I personally use EZ-Sweetz Liquid Sucralose to make my cheesecakes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/