Category Archives: Entrées

Low Carb Scalloped Ham And Celery Root

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Low Carb Scalloped Ham And Celery RootLow Carb Scalloped Ham And Celery RootLow Carb Scalloped Ham And Celery RootLow Carb Scalloped Ham And Celery RootThis Low Carb Scalloped Ham And Celery Root recipe (I now only use Daikon Radish) is a take on one of my old (cheap) college favorites.  Back in the day and in my case the late 60’s, one of the least expensive foods you could buy was potatoes.  At the time potatoes were about .49 for a 10 lb. bag and ham was about .49 per lb.  So if you think about it this recipe was a really inexpensive way to serve 4-6 hungry college students.

I have substituted celery root in place of the potatoes and used heavy cream in place of a roux made with flour and added milk.  In my world, today, this tastes so much better and of course back then not many people had ever thought about thickening with heavy cream much less heard of it…and celery root?…celery what?  The water injected crud that passes for ham today?..didn’t exist. So get yourself a nice fat-rat celery root and above all good quality ham that has not been injected with some saltwater crapola.

I think low carb scalloped ham and celery root has lots less than ¼ the carbs that it does when made with potatoes.  If you have a mandoline for slicing then I would suggest using it as celery root is very difficult to cut by hand and the mandoline will make short work of it.  If you don’t have one a great place to look, if you have one in your area, is a used restaurant supply house.  In fact if you can get to a restaurant supply house be careful, as it is quite easy to go nuts in them.  If you are going to invest in a mandoline I would suggest an adjustable bladed one as you can easily set the thickness of anything you wish to slice/cut.  Yes, you can of course cut it by hand by cutting it half and laboriously use a chef’s knife.  One last way would be to use the slicing blade on your food processor and the only problem may be that your processor may cut it too thin or thick.

Update:  Though I really like the flavor of celery root another very good vegetable to use is daikon radish.  Just peel and slice thinly into rounds.

If you want to add ½ C green peas for color then go ahead and it is simply for color and absolutely not needed.  My other name for peas is little sugar bombs.

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.

Scalloped Ham And Celery Root
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Ingredients
  1. 1 Medium Celery Root Halved & Sliced About ⅛” Thick (About 1-1½ Lb Cleaned)
  2. ½ Lb Good Quality Diced Ham ½” Cubes (Or Whatever Shape You Want)
  3. 1 T Butter
  4. ½ Onion Small Dice
  5. 1½ C Heavy Cream (Remember I Use 40% Heavy Cream)
  6. 1½ t Dry Mustard Powder
  7. 2 t Chicken Base
  8. ½ t Pepper
  9. 2 C Grated Cheese (I Use Gruyere & Sometimes Mixed With Cheddar)
  10. ½ C Green Onion Finely Chopped (These Add Additional Color & Virtually No Carbohydrate)
  11. 2 T Parmesan Cheese (Optional)
Instructions
  1. Put celery root in water to cover and cook until tender 10-12 minutes. I can’t describe how tough these babies are to cut and how quickly they become tender. This is unknowable stuff. Put in large mixing bowl.
  2. Preheat oven to 325°
  3. Meanwhile sweat onions in 1½ t butter until tender and add to celery root.
  4. Add remaining butter, increasing heat, sauté ham chunks & add to celery root.
  5. Slowly heat heavy cream, add chicken base, mustard powder, pepper and reduce slightly.
  6. Add cheese & green onions until cheese is just barely melty. Pour over celery root mixture and blend thoroughly.
  7. Put into glass baking dish and top with Parmesan cheese.
  8. Bake until bubbly and then if Parmesan cheese has not browned, broil for about a minute.
  9. 6 Servings
  10. 483 Calories, 19.2g Protein, 40.5g Fat, 4.5g Carbs, .6g Fiber, 3.9g Net Carbs
  11. 8 Servings
  12. 362 Calories, 14.4g Protein, 30.4g Fat, 3.4g Carbs, .4g Fiber, 3.0g Net Carbs
Notes
  1. I now only use Daikon Radish for the potatoes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Salmon Croquettes

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Low Carb Salmon CroquettesLow Carb Salmon Croquettes, or as I like to call them, little submarines on a plate.  I have certainly said it elsewhere that my mother was a terrific cook and one of the things, every once in a while, that she tried to shovel down our gullets were salmon croquettes.  I can tell you now that all three of us kids hate, hate, hated them and as you can imagine I did not eat them for many years.  When I decided to experiment and add a lot more ingredients  than my mom used and of course with the advent of better ways to eat salmon I came up with these.  Not much different than my originals but of course I do not use any panko or bread crumbs and now I realize how good they can be fried in lard.  Probably one of the biggest ways I get around using bread crumbs is the use of crushed fried pork skins.  It takes more than a rolling pin but your food processor will work quite well.  Yes, I do fry my own raw pork pellets from Willies since I also eat them as my diabetic popcorn but once they are crushed they can be used in all kinds of recipes.   A few examples might be:  Crunchy Deep Fried Chicken Chips,  Fried Cauliflower Tater Tots,  Chicken Kiev,  Crab Cakes & Spicy Chipotle Aioli, and I even have a completely different recipe for Salmon Cakes & Tartar Sauce. In the picture above I paired  it with a buttery lemon wine caper sauce and of course you can use your own or perhaps try my Tartar Sauce. No matter what you serve with your low carb salmon croquettes life will be better.

If you don’t have the time or inclination to pop your own pellets and grind them, then you can buy a 3 oz. bag of Pork Dust or a 12 Oz container also through Netrition.  One of the reasons I have always liked to pop and grind my own dust is that I was able to control the fineness of the grind.  But since I have now gotten the pork rind crumbs to the right I will not go back.  They are fried in their own lard and what could be better?  I contacted Bret at www.baconsheir.com to see what the cup count of their 1 lb. bag would be and he graciously told me about 7 cups so you can see at $21.00 per bag, and if you don’t want to pop your own, this is a great way to get 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.

Salmon Croquettes
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Ingredients
  1. 1 Lb Canned Salmon (Yes, Fresh Is OK And Just More Time Consuming)
  2. ½ C Water
  3. 3 T Butter
  4. 1 Small Onion Very Finely Diced
  5. ¾ C Celery Very Finely Diced
  6. ¾ C Red Bell Pepper Very Finely Diced
  7. ¾ C Yellow Bell Pepper Very Finely Diced
  8. ⅓ C Finely Ground Pork Skins***
  9. 2 T Dried Parsley (Fresh Is Fine If Finely Chopped)
  10. ½ C Mayonnaise
  11. 2 T Drained And Chopped Capers
  12. 1 T Worcestershire Sauce
  13. 2 t Dijon Mustard
  14. 2 t Old Bay Seasoning
  15. ¼ t Tabasco Sauce
  16. 2 Eggs Beaten
  17. ¼ C Sour Cream
  18. 1½ C Finely Ground Pork Skins*** (+ More Only If Needed)
  19. Oil Of Choice For Frying
Instructions
  1. Slowly heat butter and water, dice all vegetables, add to butter & water, cover, and cook until soft. Drain if there is any water left or...better yet...uncover until it is all evaporated. Cool completely.
  2. Flake salmon making sure to discard any bones and put into a bowl. Blend in ⅓ C pork skins.
  3. In another bowl mix mayo, capers, Worcestershire sauce, mustard, parsley, old bay, and Tabasco.
  4. Beat eggs and sour cream until smooth, add 3 T to mayo mix and reserve the rest.
  5. Blend mayo mix into salmon making sure all is coated. At this point if you are not making immediately, cover and refrigerate for later. It is best chilled anyway.
  6. Put balance of egg mix on a plate, put ground pork skins on another plate and have a third plate to put finished croquettes on.
  7. Dividing salmon into 6 equal parts, form into little submarines.
  8. Roll each in the egg, then in the pork skins and put onto the third plate.
  9. Heat oil of choice (I do use lard) and when oil reached 340°-350° place each sub gently into the oil. When browned turn and brown 2nd side.
  10. Serve with lemon wedges and tartar sauce. I will say these are so flavorful that they are good just plain.
  11. 6 Servings
  12. 383 Calories, 27.5g Protein, 28.0g Fat, 5.0g Carbs, 1.6g Fiber, 3.4g Net Carbs
Notes
  1. Easy enough to make into hors d’oeuvres with a thin slice of lemon on top.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Gingerbread Waffles

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

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

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

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

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

Low Carb Hot Crossed Meatloaf

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Hot Crossed MeatloafLow Carb Hot Crossed MeatloafLow Carb Hot Crossed Meatloaf

 

 

Low Carb Hot Crossed Meatloaf.  Have you heard of hot cross buns?  Well, this is my version of Hot Crossed Meatloaf.  That beautiful bacon is courtesy of Ben Meyer butcher/owner of The Old Salt Marketplace restaurant here in Portland and right down the street from me.  You won’t know this but I took a pig butchery class and my partner (lucky me) was Ben.  I have, over the last several years, become more and more dependent on getting my meats from their butcher shop.  I can’t begin to count the times I have had dinner with friends there and I have NEVER had anything that wasn’t to die for good. Their jowl bacon?-don’t even get me started.  I had the bacon custom cut to ¼ inch thick and actually finished it with my torch.  Whoa, what flavor.  You will probably finish yours under the broiler but torched?  Oh boy is it good.

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.

Hot Crossed Meatloaf
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Ingredients
  1. ½ Lb 20% Hamburger
  2. ½ Lb Ground Pork
  3. 4 Slices Bacon
  4. 1 Egg
  5. ½ C Minced Onion
  6. ¼ C 40% Heavy Cream
  7. ¼ C Water
  8. 1 T Garlic Salt
  9. 1 t Salt
  10. ½ t Pepper
Instructions
  1. Preheat oven to 350°.
  2. Mix egg, onion, heavy cream, water and spices in a bowl.
  3. Sprinkle in both meats and mix thoroughly.
  4. Mound the meat mixture into a 1½”x7” round pan. (Square will work as well)
  5. Begin tucking one piece of bacon, then another until you have what looks like a spoked wheel.
  6. Put into oven and bake 30-35 minutes.
  7. Your bacon may not be crisp and if not, turn on the broiler and broil until you get desired crispness.
  8. 4 Servings
  9. 453 Calories, 34.0g Protein, 32.4g Fat, 2.1g Carbs, .4g Fiber, 1.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Vegetable Pig In A Poke

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Low Carb Vegetable Pig In A PokeLow Carb Vegetable Pig In A PokeLow Carb Vegetable Pig In A PokeLow Carb Vegetable Pig In A Poke. This is not much to look at but boy oh boy it sure is tasty.  Of course it is good for breakfast, especially if you have kids to feed, but many times I feel like eating breakfast for dinner.  Vegetable Pig In A Poke is pretty much a complete meal and so low in carbs you can “Pig” out on it. Last August when I returned to Ohio for my 50th (yes, that’s a big 50 and I am getting old) class reunion my hostess Karen made and served this to about 20 people.  Not being able to eat flour, I fixed myself a steak.  I did take one bite (only to be polite) and it was really good so…I kept it in the back of my mind thinking I might try it with Carbalose flour and heavy cream.  I  have enhanced it with vegetables. If you don’t want your family to get too hungry or eat too much candy before your Thanksgiving or Christmas dinners, you know the ones you spent hours & hours on, then this low carb carbalose flour vegetable pig in a poke is a great way to fill their bellies beforehand and if you have little kids tell them it’s a cowboy breakfast cause…it kind of is. These also make fabulous cold left-overs or great appetizers as seen in the 4th picture.

All my 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.

Vegetable Pig In A Poke
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Guts
  1. 1 Lb Ground Pork Sausage
  2. 8 Oz Sautéed Mushrooms
  3. 1 C Julienned Any Color Peppers
  4. 8 Oz Cheddar Cheese
  5. ¼ C Butter (Olive Oil)
  6. ¼ t Salt
  7. ¼ t Pepper
Batter
  1. 1 C Carbalose Flour
  2. ¾ C Heavy Cream
  3. ¾ C Water
  4. 2 Eggs
  5. ¾ t Salt
  6. 2 t Butter (For Pan)
Instructions
  1. Preheat oven to 375°
  2. Barely sauté sausage and scatter into 8”x8” glass baking dish or large deep pie dish leaving any fat in pan.
  3. Add peppers, sauté until soft, scatter over sausage, again, leaving any fat in pan.
  4. Add butter and sauté mushrooms.
  5. Scatter over peppers, adding any leftover fat.
  6. Sprinkle with salt & pepper.
  7. Sprinkle in cheese.
  8. In medium bowl add all batter ingredients and beat until smooth. (I use my stick blender)
  9. Gently pour over mixture.
  10. Bake 35-40 minutes or until batter is set.
  11. Let rest 10 minutes and serve.
  12. 8 Servings
  13. 585 Calories, 22.7g Protein, 36.8g Fat, 7.0g Carbs, 3.9g Fiber, 3.1g Net Carbs
  14. 6 Servings
  15. 731 Calories, 30.3g Protein, 49.1g Fat, 9.4g Carbs, 5.5g Fiber, 4.9g Net Carbs
Notes
  1. You can also use a glass pie pan which of course cuts easily into 8 wedges...or 6 wedges for a larger portion.
  2. If you want it really gooey use full fat mozzarella cheese or mix the cheeses however you like.
  3. I mixed three cheeses which were all white.
  4. The addition of green onions might also be good.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Mushroom Ham Cheese Quesadillas

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Low Carb Mushroom Ham Cheese QuesadillasLow Carb Mushroom Ham Cheese QuesadillasLow Carb Mushroom Ham Cheese Quesadillas.  You may think that it might be kinda difficult to make these Mushroom Ham Cheese Quesadillas low carb but you would be wrong.  There are lot of recipes on the internet but this may be the lowest carb quesadilla you will find as they are made with my Flaxseed Meal Crêpes which have virtually zero carbs in them.

They are not going to be crispy like a quesadilla made with a flour tortilla but they are crispy, can be picked up like any other quesadilla and taste great never-the-less. In fact they don’t even taste like a Mexican dish as they do not have Mexican spices or flavors of any kind so get that out of your mind. The dippings in the bowl were sour cream and a roasted red pepper aïoli made to look like Yin & Yang.  Don’t know if I nailed the food styling but this recipe is spot on.

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.

Mushroom Ham Cheese Quesadillas
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Ingredients
  1. 1 Recipe Flaxseed Crepes (12)
  2. ½ Lb Small Cubed Dry Ham (Or Tasso If You Have It)
  3. ¾ Lb Chopped Sautéed Mushrooms
  4. 3 T Olive Oil (Divided)
  5. 2 T Butter (Divided)
  6. ½ C Finely Chopped Sautéed Onions
  7. ½ C Orange Or Yellow Pepper
  8. ⅓ C Chopped Roasted Red Peppers
  9. ½ Lb Cheddar Cheese
  10. ½ Lb Gruyere Cheese
  11. ½ t Salt
  12. ¼ t Pepper
Instructions
  1. Chop and sauté mushrooms in 2 T olive oil. Set aside.
  2. Sauté onions & peppers in remaining olive oil. Add to mushrooms. Add roasted red peppers.
  3. Sauté ham & add to mushroom onion mixture.
  4. Divide mixture into 6 equal portions.
  5. Put 1 t butter in sauté pan on medium heat, add 1 flaxseed crêpe and top with mushroom mixture.
  6. Mix cheeses, top each quesadilla, cover with a second crêpe & cover pan until cheese melts.
  7. Put in warm oven until finished with all quesadillas.
  8. Serve with sour cream.
  9. 6 Servings
  10. 767 Calories, 45.8g Protein, 62.0g Fat, 8.1g Carbs, 5.0g Fiber, 3.1g Net Carbs
Notes
  1. Nutritionals include flaxseed crêpes.
  2. Though I didn't use them I think small shrimp might also be a great addition.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Crispy Chicken Under Onion Shroom Cream

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Low Carb Crispy Chicken Under Onion Shroom CreamLow Carb Crispy Chicken Under Onion Shroom Cream. No white meat here but instead  crispy thigh meat and it’s a match made in heaven.  We are going to combine some of the recipes found on this site, add a few ingredients and oh well, you’ll see.  Not sure about all of you out there but for me I can get tired making some of the old recipes month after month and then year after year.  I like to mix things up making different tastes and this is one of those mix-mash-ups.  My gravies never have flour in them and they are pretty much very high fat as I use reduced 40% heavy cream.

You will need the recipe for Crunchy Deep Fried Chicken Chips and then we’ll make the gravy.  You can mix up the mushrooms you use and at least for me, and because I have them and grind my own dust, I will be adding porcinis as dust.

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.

Crispy Chicken Under Onion Mushroom Cream
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Ingredients
  1. 1 Recipe Crunchy Deep Fried Chicken Chips
  2. 1 Large Slivered Onion
  3. 1 T Butter
  4. 1 T Olive Oil
  5. ½ Lb Mushrooms
  6. 2 T Butter
  7. 2 T Olive Oil
  8. 2 C Heavy Cream
  9. 2 t Chicken Base
  10. 1½ t Porcini Dust
  11. 1 t Pepper
Instructions
  1. Slowly caramelize onions in butter/oil mix. Remove and set aside.
  2. Sauté mushrooms in butter/oil mix. Remove and set aside.
  3. Add rest of ingredients reducing cream slightly, add back onions, mushrooms and heat.
  4. Top chicken chips.
  5. 6 Servings
  6. 919 Calories, 44.6g Fat, 40.6g Protein, 5.8g Carbs, .7g Fiber, 5.1g Net Carbs
Notes
  1. Nutritionals include the chicken chips.
  2. Want a more herby sauce? Add the ones you like.
  3. Want wine? Add it.
  4. Like bacon? Crumble some in.
  5. Rather have the sauce with pork? Go for it.
  6. Rather have the sauce on a steak? Use a steak.
  7. Your kids like meatballs? Yep, great with meatballs too.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cheese Shell Tacos

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Low Carb Cheese Shell TacosLow Carb Cheese Shell TacosLow Carb Cheese Shell TacosLow Carb Cheese Shell TacosThese Low Carb Cheese Shell Tacos have been designed as one per person and after looking at the recipe you will see why.  Each one has ¼ lb. of meat, are quite large when finished, and if you can eat two of them then kudos to you. I know there are many different fillings for tacos and please use your favorites.  The idea here is that you do not need a corn or flour tortilla to enjoy a taco. Now I do not have a tortilla mold and if you do then OK.  As you can see, I used what I have and that happened to be my rolling pin which I don’t use too much anymore anyway.

If it’s easier then leave the cheese shell flat, pile what you want onto it and call them tostadas as at least in my mind they are the same.  I would love to figure out how to make a shredded beef or chicken taquitos but the cheese cools so quickly I can’t seem to get them filled and rolled quickly enough.  Maybe try to do it in the pan but dang, they are so hot in that pan.  I used to be able to pick up and flip bacon on the griddle top in the restaurant but that was then and this is now.  I have become (kind of) a wussy.  These are great served with a side of Spanish Rice which means you definitely will not need that 2nd taco you think you can eat and if you have the inclination make the Creamy Avocado Dip or Guacamole and then serve it with some jicama sticks. If you need a Taco Seasoning this is not only very good, it is far less expensive than the store bought stuff which has sugar in it. Chow down cause it’s low carb cheese shell tacos time.

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.

Cheese Shell Tacos
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Ingredients
  1. 6 Oz Shredded Cheddar Cheese (1½ Oz. Per Taco Shell)
  2. 1 Lb 20% Hamburger
  3. 1 T Taco Seasoning
  4. 2 Oz Shredded Cheddar Cheese (Yes A Bit More)
  5. 1 C Shredded Lettuce
  6. 1 C Diced Tomatoes
  7. ¼ C Minced Onion
  8. ¼ C Salsa
  9. ¼ C Avocado Dip Or Guacamole
Instructions
  1. Begin heating a 6”-7” non-stick skillet and sprinkle the grated cheese evenly on bottom letting it go for awhile. It will begin to bubble all over and continue to cook until it begins to hold its structure at the edges then let it cook another 2-3 minutes. You will end up with a little cheese oil and you can either drain it or better yet, leave it in the pan and add it to your hamburger.
  2. Working quickly and expecting it to be very hot, slide it out of the pan lay it flat, put whatever dowel you are using and quickly bring up the sides. You will need to hold the sides but by this time they will not be too hot to touch. The taco shell will cool very quickly. If you fail at this the first time all is not lost. Nuke it for 30 seconds and it will soften again enough to form it.
  3. Put meat on bottom, then lettuce and everything else. Drizzle with salsa and top with dollops of guacamole.
  4. 4 Servings
  5. 496 Calories, 35.6g Fat, 35.3g Protein, 8.2g Carbs, 2.5g Fiber, 5.7g Net Carbs
Notes
  1. Sour cream also makes a nice additional topping.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Mexican Cheese Taco Salad

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Low Carb Mexican Cheese Taco SaladLow Carb Mexican Cheese Taco Salad. You are looking at is a tortilla shell made completely out of cheddar cheese and it is the base of this Mexican salad.   Once you have made the “tortillas” you are home free.  The rest of the ingredients are simple enough and easy to find.  Not only is this pretty simple to make it is also a great visual mix of colors.  If you want to use my recipe for Creamy Avocado Dip  which will add a taste of cilantro it won’t hurt my feelings any, but Guacamole is certainly just as good.  The recipe is for one person so if you are making this for more than two people the cheese tortillas can be made ahead and filled later.  For that full Mexican experience with your low carb Mexican cheese taco salad you may want to add Mexican Cornbread as a side to your salad.

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.

Mexican Cheese Taco Salad
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Ingredients
  1. 1 Cheese Tortilla Made With 2½ Oz. Grated Cheddar Cheese (Or Your Choice)
  2. Good Size Handful Of Torn Lettuce Greens
  3. ¼ Lb. Pulled Chicken Meat
  4. ⅓ C Diced Tomatoes
  5. ½ Diced Avocado
  6. 2 T Chopped Black Olives
  7. 2 T Chopped Green Onion Tops
  8. 2 T Minced Red Onion
  9. 1 Oz Grated Cheddar Cheese
  10. 3 T Salsa Or Picante Sauce
  11. 2 T Sour Cream
  12. 2 T Creamy Avocado Dip Or Guacamole
Instructions
  1. Begin heating a medium size non-stick skillet and sprinkle the grated cheese evenly on bottom letting it go for awhile. It will begin to bubble all over and continue to cook until it begins to hold its structure at the edges. Let it cook another 2-3 minutes. You should end up with about 2 t of cheese oil and you can drain this off before forming into the bowl or...drizzle in on your lettuce.
  2. Working quickly and expecting it to be very hot put into bowl pushing to form a center dish. (Indentation) The tortilla will cool very quickly. If you fail at this the first time all is not lost. Just leave it in the bowl and nuke it for 30 seconds and it will soften again enough to form it.
  3. Put lettuce on bottom, chicken next and kind of start layering upward. Drizzle salsa over salad and top with dollops of sour cream and guacamole.
  4. 1 Serving
  5. 761 Calories, 58.5g Protein, 52.8g Fat, 14.3g Carbs, 4.1g Fiber, 10.2g Net Carbs
Notes
  1. This is a substantial all in one meal.
  2. This is the first recipe I have listed fat grams and I will continue to do so. You can see I am not kidding when I say my recipes are high fat. This one is 62%.
  3. Personally I like a couple tablespoons of chopped pickled jalapeno peppers to zip things up a little.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chicken Kiev

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Keto Chicken KievKeto Chicken KievKeto Chicken KievKeto Chicken KievKeto Chicken KievKeto Chicken KievKeto Chicken Kiev.  I was able to eat this keto Chicken Kiev for the first time in a very long time last night and it was in one word, fantastic. I have probably made 100’s of lumps of chicken Kiev in my day and it has always been an arduous task at best.  I have not eaten it for at least and probably well over 6 years as not only did it entail the use of flour but also bread crumbs.  I absolutely love going into my kitchen and trying to make some high carby dish into something low carb without altering the final taste outcome and this recipe is spot on.  One of the things I don’t like about white meat chicken, and I have said this before, is its dryness.  Do I use it once in awhile?  I do, and then I am mostly sorry.  Not only is dark chicken meat more moist, it plain tastes better.  So you are probably asking yourself how in heaven’s name can I make a keto chicken Kiev with a puny thigh.  Well, this is how-by using your own ground thigh meat.  Now I admit I do have access to really good chicken and I would suggest you use it too.  If the chicken has been “plumped” I would seriously say not to use it as it will/may spit and spatter like crazy as you fry it.  For further information I would suggest reading my post regarding Plumped Chicken  It will be well worth it.  Do not use less that 5⅓ oz of meat per person as you may not be able to adequately cover your butter mixture.  One of the best things about these little lumps of goodness it that they are nearly full-proof. The recipe is for three and can be doubled for six.  Can you use ground turkey? I guess you can but I would not use it because you have no idea how many different turkeys went into the mixture and turkey is plumped like crazy.  For those of you that have had Kiev, is that they can taste drastically different from recipe to recipe and of course this is only my opinion but my Kiev guts are the best.  Herbs can be a little iffy but we all know garlic, chives, and butter are not.  If this combo is good enough for Shrimp Scampi it’s definitely good for keto chicken Kiev and the only way I have ever fixed it.

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.

Chicken Kiev
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Ingredients
  1. 1 Lb. Chicken Thighs
  2. ¾ C Finely Ground Pork Skins
  3. 1 Well Beaten Egg
  4. 2 T Sour Cream (Omit For Paleo)
  5. 6 T Butter
  6. 2 T Dried Chives (Fresh Are Even Better)
  7. 2 t Crushed Garlic
  8. ½ t Salt
  9. ½ t Pepper
  10. Oil For Frying (I Use Lard, Tallow Or Any Combo In My Larder)
Instructions
  1. Thoroughly mix softened butter, chives, garlic, salt, and pepper. Lay butter on a piece of film so it looks like a hot dog, wrap it, and stick it into the fridge for about 30 minutes.
  2. Cut chicken thighs into about ¾"-1" chunks and pulse in processor until about the consistency of hamburger. Don't sweat the small stuff as anything close will work.
  3. Beat egg and sour cream until smooth and put on small plate.
  4. On another small plate lay down the ground pork rinds.
  5. Divide chicken thigh meat into 3 equal portions, make into fat ovals, and make a little well down the center.
  6. Cut chilled compound butter into three equal portions, roll in your palms to elongate it and put it into the well of chicken.
  7. Pick up chicken and carefully encase the butter into a chicken log.
  8. Roll each log in the egg wash and then into the pork rinds.
  9. Fry in ½" hot oil (I use whatever is in my larder at any given time) and fry until golden brown-about 3-4 minutes, turn and repeat.
  10. 3 Servings
  11. 552 Calories, 41.0g Protein, 42.6g Fat, 1.2g Carbs .1g Fiber 1.1g Net Carbs
Notes
  1. Turn gently and do NOT press on them as you will probably squish out the liquid buttery center.
  2. How cool is this-nary a toothpick in sight and nearly foolproof.
  3. You can use any compounded butter combination you want. (But this is the best-trust me)
  4. If you decide to double the recipe you should only need 1 egg.
  5. Since you are hopefully using fresh never frozen chicken these will freeze well before or after cooking...or you can eat them for breakfast.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Glazed Pork Chops

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Low Carb Glazed Pork ChopsLow Carb Glazed Pork Chops. So, I found this recipe for Glazed Pork Chops on the internet awhile ago and they sounded absolutely DamnedDelicious.  Only problem, not only did the sauce have balsamic vinegar which can be a little high carby depending on which brand you use, it also had honey in it. Otherwise, besides the honey, I have not altered the recipe at all and I am here to tell you these low carb glazed pork chops are seriously damn delicious.  The original recipe still only has 16.2g carbs which is not too bad but hey, why not lower them even more. Do use a good thick (bone-in T-bone) chop as thin ones tend to dry out quickly.  You probably won’t do this but I tend to eat my pork on the rather pinkish medium-rare side which leaves them tender.  The sauce is also terrific dabbed on pork tenderloin medallions.

Napoleon VinegarPictured is the lower carb balsamic vinegar I use. Very recent true story:  I had another recipe posted which also called for balsamic vinegar and a friend of mine emailed me asking what brand I used and I told her Napoleon.  She quickly replied something like:  What? You use $35.-$45 a bottle vinegar?  I can’t afford that.  To which I replied: Are you nuts? No it’s about $9.-$10. a bottle. The price she saw on Amazon was for 6 bottles. She then headed to the grocery to get the ingredients for the newly posted Crunchy Deep Fried Chicken Chips to dip into Rosemary Aioli.

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.

Glazed Pork Chops
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Ingredients
  1. 4 Bone-In 1” Thick Pork Chops
  2. 2 T Butter (Olive Oil)
  3. Salt & Pepper
Glaze
  1. ¼ C Balsamic Vinegar
  2. ¼ C Allulose***
  3. 2 t Crushed Garlic
  4. ½ t Dried Oregano
  5. ½ t Dried Basil
  6. ½ t Dried Thyme
  7. Pinch Red Pepper Flakes
  8. Salt & Pepper
Instructions
  1. Preheat oven to 400°.
  2. Lightly salt & pepper both sides of your chops.
  3. Begin to brown butter in a large skillet over medium high heat. Add chops and sear both sides until golden brown, about 2-3 minutes.
  4. Place into oven and roast about 6-8 minutes.
  5. Mix balsamic vinegar, allulose, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium-low heat bring to simmer until just slightly thickened, about 2-3 minutes. Stir in any meat juices back into glaze.
  6. Drizzle glaze over chops.
  7. 4 Servings
  8. 453 Calories, 49.1g Protein, 26.6g Fat, 2.0g Carbs, 0g Fiber, 2.0g Net Carbs
Notes
  1. To get a medium pork chop bake about 4 minutes.
  2. I used an 8 oz bone-in tenderloin attached pork chop to figure nutritionals and if yours are larger (smaller) the only thing that would change is the protein and a few more (less) calories.
  3. If you decide to double the glaze it will add a measly 2g carbs and they are from the extra vinegar.
  4. I haven’t tried it but to add an Asian spin you may want to put a little ginger powder in the glaze just not sure if it would fight the other herb flavors.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Crunchy Deep Fried Chicken Chips

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Low Carb Crunchy Deep Fried Chicken ChipsLow Carb Crunchy Deep Fried Chicken ChipsLow Carb Crunchy Deep Fried Chicken Chips are an easy fix and yes, even your pickiest little eaters will love them.  I happen to think they are wonderful with Smoky Sweet & Sour Dipping Sauce, Huli BBQ Sauce or Rosemary Aioli but whatever your favorite sauce, please use it.  I also like dipping these in a sour cream ranch dressing which I know is disgusting but it works for me.  I haven’t tried this but you could mix a little Dijon mustard with crushed garlic and a tad of sweetener and honestly it is kind of fun to have 2-3 sauces to try.  And yea, if you have kids they may want ketchup.  If you think McDonalds has anything on these Low Carb Crunchy Deep Fried Chicken Chips you had better think again.  As you look at the nutritionals these have virtually zero carbs but they do have some serious fat and protein.

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.

Crunchy Deep Fried Chicken Chips
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Ingredients
  1. 6 Boneless Chicken Thighs
  2. 2 Eggs
  3. ¼ C Sour Cream (Or Yogurt)
  4. 1 C Parmesan Cheese
  5. 1 C Ground Pork Skins***
  6. 1 T Garlic Powder
  7. ¾ t Pepper
  8. Oil For Frying (I Use Duck Fat Or Tallow)
Instructions
  1. Pound chicken thighs and cut in half.
  2. Mix cheese, pork skins, garlic & pepper and put on a large plate.
  3. Beat eggs & sour cream and put on another plate.
  4. Roll chicken in egg mixture then dredge in cheese mixture until well coated.
  5. Fry in ½" hot oil until golden brown-about 4-5 minutes, turn and fry another 3-4 minutes.
  6. 6 Servings
  7. 379 Calories, 31.3g Protein, 27.1g Fat, 2.2g Carbs, 0.1g Fiber, 2.1g Net Carbs
Notes
  1. As I said I use tallow (or whatever else is in my larder) to fry my chips and if they are fried properly they will not absorb much fat at all and with that said, FYI, I have added 1 T of fat into the calorie count but I seriously doubt it has even 1 T in an order.
  2. Yes, you can use breast meat as well.
  3. I actually use my own homemade yogurt mixed in with the egg but it is totally interchangeable with sour cream.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/