Category Archives: Desserts

Keto Lemon Curd

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Low Carb Lemon CurdKeto Lemon Curd. When I was just a lass of three my father said to me-come here and take a lesson from the lovely lemon tree.  Lemon tree very pretty and the lemon flower is sweet, but the fruit of the poor lemon is impossible to eat.

Yes, I am 74 years old, and yes, as a teenager in the 1960’s I loved Peter Paul & Mary.  Now we know that the lemon can indeed be sweet. To read more see THE TRULY INCREDIBLE EGG

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 Curd
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Ingredients
  1. 2 Egg Yolks
  2. ¼ C Lemon Juice
  3. 5 Drops EZ Sweetz Liquid Sucralose
  4. 6 T Butter
Instructions
  1. Have all ingredients at room temperature.
  2. Put egg yolks, sucralose, and lemon juice is small metal bowl.
  3. Put over very low heat and beat constantly with a whip until mixture begins to slightly thicken being careful not to curdle the yolks. This should take about 6-7 minutes and longer if you double or triple the recipe.
  4. Remove from heat and beat in butter 1T at a time. As one T is finished add another and so on.
  5. This recipe may easily be doubled or tripled.
  6. If ¼ C of lemon juice is not enough then add a little more 1T at a time.
  7. Divide into two small bowls.
  8. Serves 2
  9. 370 Calories, 3.2g Protein, 38.6g Fat, 2.5g Carbs, .1g Fiber 2.4g Net Carbs
Notes
  1. I use my egg whites to make the Hazelnut Parmesan Crackers or...just dump 'em down the drain.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cheesecake Pumpkin Pie

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Low Carb Cheesecake Pumpkin PieLow Carb Cheesecake Pumpkin Pie. We can all make a low carb cheesecake or pumpkin pie but this is something to behold. There are hundreds of recipes all over the internet and the secret to this pie is the crust and when finished, the stunning visual  of the swirled cream cheese.  This will easily serve 12 and up to 16.  Pumpkin pie shouldn’t be just for Thanksgiving anymore. If by chance you want to skip the crust I also have a Keto Crustless Version of this pie as well. (2nd Picture)

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.

Cheesecake Pumpkin Pie
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Crust
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ C Allulose***
  4. ¾ C Melted Butter
Filling
  1. 8 oz Cream Cheese
  2. 6 T Sour Cream
  3. ½ C Allulose***
  4. 2 Eggs
  5. 1 C Libby’s Pure Pumpkin
  6. ¾ t Cinnamon
  7. ¼ t Ground Ginger
  8. ⅛ t Ground Cloves
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. Press well into and up sides of a 9”x1½ ” round removable bottom cake pan. I prefer to use a cake pan unless you have a large deep tart pan.
  6. Blind bake in preheated 350 degree oven 10 minutes.
  7. Remove from oven and “tamp down” bottom and sides. You want the crust to be ‘dense’.
  8. Put back in oven until it just begins to lightly brown.
  9. Remove from oven and maintain heat.
Filling
  1. Beat cream cheese, sour cream and sweetener until smooth.
  2. Add eggs 1 at time and blend only until mixed.
  3. Reserve ½ C.
  4. Add pumpkin, cinnamon, ginger, and cloves to remaining cream cheese mixture and blend.
  5. Fill baked crust.
  6. Take reserved cream cheese mix and dot the pie generously 1T. at a time.
  7. Use the tip of a toothpick to ‘swirl’ the dots.
  8. Bake 30 minutes until just barely set in center.
  9. Remove from oven, cool completely, cover and refrigerate.
  10. Serve with whipped cream.
  11. 12 Servings
  12. 351 Calories, 8.1g Protein, 35.2g Fat, 7.9g Carbs, 3.8g Fiber, 4.1g Net Carbs
  13. 16 Servings
  14. 271 Calories, 6.1g Protein, 26.4g Fat, 6.0g Carbs, 2.8g Fiber, 3.2g Net Carbs
Notes
  1. Crust is included in nutritionals.
  2. I have begun using Allulose as my sugar substitute and it is fantastic with no "cooling effect".
Adapted from Bon Appetite
Adapted from Bon Appetite
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/