Category Archives: Entrées

Keto Carpaccio

Leave a reply

Keto Carpaccio Low Carb CarpaccioLow Carb CarpaccioKeto CarpaccioKeto Carpaccio.  Another food gift from the gods.  Traditional Carpaccio is made with raw beef tenderloin and if that makes you queasy then I am sorry and this is not for you.  I have seen restaurants and recipes that say to sear the tenderloin before slicing which to my mind seems counterproductive to paper thin pieces of beef.  Once beef is cooked, even the slightest bit, it cannot be pounded and keep any of its integrity around the edges. It is far easier to slice after having been in the freezer an hour or so.

There are a million ways (not really) to dress a Keto Carpaccio and simple is best. You are featuring the best cut of the cow so don’t bury it.  It only begs to be highlighted. Arugula is the garnish greens of choice and if it tastes bitter to you (it does to me) then by all means top with a spring mix. Steve Cooksey @diabeteswarrior would probably go out & pick wild field greens.

OK, who doesn’t like a challenge? Steve just tweeted me about using rendered tallow in place of the mayo. I have said several times that I do render my own so I marched into the kitchen and made it with the beef fat. Taste was not the problem-it was good-but that part in the recipe about keeping the dressing chilled? Not so good. It began to harden in a minute or so and 10 minutes in, it was pretty solid. So all you purists out there? Please feel free to use tallow. Me, I’ll stick with the measly amount of mayo.

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

So stay around for the ride,  This is extremely simple to make and quite an elegant visual.

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

Carpaccio
Print
Ingredients
  1. 12 Oz Piece Beef Tenderloin (About 3 Oz Per Person)
  2. 4 Handfuls Greens
  3. Olive Oil For Drizzling Over Meat
  4. 4 t Capers (Optional But Good)
Dressing
  1. 2 T Olive Oil
  2. 2 t Red Wine Vinegar
  3. 2 t Dijon Mustard
  4. 2 t Mayo
  5. 1 t Lemon Juice
  6. Pinch Kosher Salt
  7. Pinch Pepper
  8. 1 Finely Slivered Or Chopped Shallot
  9. 1-2 T Grated Or Shaved Parmesan Cheese
Instructions
  1. Freeze tenderloin for at least an hour.
  2. Slice into rounds about ⅛"-¼". Allow to completely thaw and it will not take long.
  3. Put meat between film and pound until very thin.
  4. Whisk dressing ingredients and keep chilled.
  5. When ready, plate beef in a circle overlapping as you go.
  6. Sprinkle meat with kosher salt and freshly cracked pepper.
  7. Place 1 handful of greens & sprinkle with shallots.
  8. Drizzle with dressing and top with Parmesan cheese.
  9. Serve immediately.
  10. 4 Servings
  11. 397 Calories, 22.5g Protein, 32.8g Fat, 3.0g Carbs, 1.1g Fiber, 1.9g Net Carbs
Notes
  1. If you want to make this into a full fledged dinner or salad, double the dressing, add more greens, and garnish with a few small diced red onions.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Stuffed Red Peppers

Leave a reply

Low Carb Stuffed Red PeppersLow Carb Stuffed Red Peppers

 

 

 

 

Low Carb Stuffed Red Peppers.  Who needs rice in Stuffed Red Peppers? Well, we don’t. These are oozy goozy with cheese and yep, no rice and no bitterness from green peppers. And hey, these don’t need to cook forever because of that no rice business. Now if you want to be fancy dancy with these, save the pepper tops and serve them half cocked on the top.  Low carb stuffed red peppers are particular good served with Tomato Basil Cream.

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.

Stuffed Red Peppers
Print
Ingredients
  1. 1 Small Spaghetti Squash-This Is Your Rice (You Only Need About 2 Cups)
  2. 6-8 Very Large Red, Yellow, Or Orange Bell Peppers (Or Mix Em Up)
  3. ¾ Lb 20% Ground Beef
  4. ¾ Lb Ground Pork Sausage
  5. 1 Can Small Dice Tomatoes (Crushed Works)
  6. 1 Small Dice Medium Onion
  7. 1 T Crushed Garlic
  8. 1 Beaten Egg
  9. 1½ C Full Fat Mozzarella Cheese (Divided) (Or Your Own Favorite)
  10. ½ C Carbalose Bread Crumbs (Optional) And It Soaks Up Some Of The Juices
  11. ½ C Cooked Finely Chopped Spinach Squeezed Dry (Optional But Pretty)
  12. ¼ C Parmesan Cheese
  13. ¼ C Parmesan Cheese (Yes Another)
  14. 1½ t Salt
  15. 1 t Pepper
  16. ¼ t Dried Oregano
  17. ¼ t Ground Fennel (Optional) This Is The Same Spice You Taste In Pizza Sausage
Instructions
  1. Bake spaghetti squash, cut in half, scoop out seeds, and with a fork pull out spaghetti strands. Chop 2 cups into shorter strands and put in large mixing bowl.
  2. Cut off top of peppers and de-seed or you may also cut the peppers in half and serve 2 halves.
  3. Cook peppers in simmering water for 4-6 minutes. You want them just beginning to be tender.
  4. Cook sausage, beef and onions until barely pink, add garlic, salt, pepper, oregano, and fennel, finish cooking meat and add to bowl keeping any fat.
  5. Add egg, spinach, 1 C mozzarella cheese, (bread crumbs if using), tomatoes, ¼ cup Parmesan cheese to bowl and mix thoroughly.
  6. Stuff the peppers, pile em high, add remaining ½ C Mozzarella and top with remaining Parmesan cheese.
  7. Bake at 350° for 20-25 minutes or until cheese has melted.
  8. 6 Servings
  9. 466 Calories, 32.8g Protein, 28.5g Fat, 19.7g Carbs, 5.0g Fiber, 14.7g Net Carbs
  10. 8 Servings
  11. 350 Calories, 24.6g Protein, 21.8g Fat, 14.8g Carbs, 3.8g Fiber, 11.0g Net Carbs
Notes
  1. If it looks like you are going to end up with too much filling it is best to cut the peppers in half cause you can "mound" them better this way.
  2. This could make a terrific appetizer if you used "mini peppers". I understand there are about 21-22 peppers to a bag which means 42 halves and these would be very good served with a light tomato basil cream. I have no idea how many small peppers you could stuff with the filling but hey, you could always just eat the ones you have left.
  3. I have never frozen stuffed peppers but I understand they can be so you might want to make a ton of them to have some ready made-ahead meals.
  4. Nutritionals include all ingredients so omitting some with reduce the counts.
  5. Fried Cauliflower rice can sit it for the spaghetti squash.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamy Chicken & Dumplings

4 Replies

Low Carb Creamy Chicken & DumplingsLow Carb Creamy Chicken & DumplingsLow Carb Creamy Chicken & Dumplings could be called the #1 comfort food in this country (or not depending on which part of the country you are from).  I grew up in Northwest Ohio and remember my mom fixing this for us and we loved, loved, loved it.  We are going to take the basic Spaetzle noodles recipe, doctor it up a bit & continue from there. I think you will agree that this is one good, satisfying, and filling meal.  If you poach your own chicken you will have stock to make your dumplings. They swell with the cooking and are much tastier done in chicken stock (and the fat) than plain ole water.  I have tried to show the scoop I used and how the dumplings swell after poaching.  Want to have something with just plain dumplings? Try them smothered in Basic Cream Gravy or Primal Keto Gravy. Holy Cow Batman.

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.

Creamy Chicken & Dumplings
Print
Doctored Spaetzle Recipe
  1. 1 C Carbalose Flour***
  2. ½ t Baking Powder
  3. ¼ t Poultry Seasoning
  4. ¼ t Pepper
  5. ⅛ t Guar Gum
  6. ⅛ t Grated Nutmeg
  7. 2 Eggs
  8. ⅓ C Heavy Cream
  9. ⅓ C Hot Water
  10. 1 t Chicken Base***
  11. 2 Drops Liquid Sucralose*** (Only If Flour Tastes Bitter To You And WILL NOT make it sweet.)
Chicken & Fillings
  1. 1 Whole Poached & Pulled Chicken (Or Pulled Cooked Rotisserie Chicken)
  2. 3 T Butter
  3. 1 Cup Sliced Mushrooms
  4. ⅓ C Water (Or Chicken Stock)
  5. 1 C Diagonally Thinly Cut Celery
  6. ½ C Finely Chopped Carrot (Mostly For Color)
  7. ½ C Finely Chopped Onion
  8. ⅓ C Chopped Roast Red Pepper
  9. 2 T Green Onion Tops
  10. 2 T White Wine
  11. 1 t Poultry Seasoning
  12. 2 t Chicken Base***
  13. 2 C Heavy Cream
  14. 3 C Water (Or Chicken Stock)
Dumplings
  1. Boil a large pot of water (stock) then turn to a low simmer.
  2. Blend first 6 ingredients.
  3. Beat eggs.
  4. Mix hot water & Sucralose, add chicken base until dissolved, add to eggs and beat, add heavy cream and mix. Add to dry ingredients and beat until smooth.
  5. Using a two teaspoon scoop (about the size of a small melon baller #100 size scoop) drop dough into water (don't crowd) and cook for about 3-4 minutes or until they are no longer doughy.
  6. Drain and repeat until all dough is used.
  7. You should get about 32-34 good size dumplings. (About 1-1½” in diameter)
Chicken & Filling
  1. In large pan, sauté mushrooms in 2 T butter. Set Aside.
  2. Melt last 1 T butter, add liquid, wine, carrot, onion, celery, chicken base, & poultry seasoning and cook until tender 5-7 minutes. Add more stock as necessary.
  3. Add roasted red pepper, green onion tops, mushrooms & heavy cream and bring to simmer.
  4. Add chicken & dumplings and simmer until hot.
  5. Thin with liquid (stock) as necessary.
  6. Serve with lots of freshly cracked pepper.
  7. 8 Servings
  8. 361 Calories, 21.1g Protein, 25.3g Fat 8.3g Carbs, 4.3g Fiber, 5.0g Net Carbs
Notes
  1. Nutritionals include dumplings.
  2. If using a commercial chicken stock only add chicken base to taste as the stock will probably have lots of salt.
  3. Now that you have the basic recipe you can delete and/or insert you own herbs to suit your tastes.
  4. And oh yeah, leftover frozen turkey works just as well for this dish.
  5. If you poach and pull 2-3 chickens at once you will save a lot of time when next you want to make this or any other dish calling for pulled chicken.
  6. OXO makes a 3 scoop set and the smallest is 2 t. It is not the one I have but this set might be worth owning.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Asian Stir Fry

1 Reply

Low Carb Asian Stir FryLow Carb Asian Stir Fry. This is a pretty straight forward Asian Stir Fry and it is the addition of the Asian Dipping Sauce that really makes it special. The sauce is to die for and is used in several recipes throughout the site and you will need one recipe.  One of my many Paleo recipes.

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.

Asian Stir Fry
Print
Ingredients
  1. 1 Recipe Asian Dipping Sauce
  2. 1 Head Large Cauliflower Riced In Processor (About 6-8 Cups)
  3. 3 T Butter
  4. 1 C Snow Peas Strings Removed Cut Into Thirds On The Diagonal
  5. ½ Medium Slivered Onion
  6. 1 C Slivered Red Peppers Then Cut Into Thirds (Or Yellow)
  7. 2 T Butter
  8. ½ C Mushrooms
  9. 1 T Butter
  10. ½ C Green Onion Tops Cut On the Diagonal (About ½”)
  11. 8 Oz Very Thinly Sliced Pork (Or Chicken Or Beef Or Chicken)
  12. 1½ C Mung bean Sprouts.
  13. 1 T Butter
  14. 3 Eggs
Instructions
  1. Sauté cauliflower in butter. Set aside.
  2. Sauté onion, red pepper, & snow peas in butter. Set aside.
  3. Sauté mushrooms. Set aside.
  4. Sauté meat in butter and add mung bean sprouts.
  5. Add all ingredients back to pan & heat. Put to side, beat eggs, and cook slightly then bring all veggies into the eggs and finish cooking.
  6. Pour in Asian dipping sauce to coat.
  7. 4 Servings
  8. 347 Calories, 23.1g Protein, 21.1g Fat, 16.2g Carbs, 6.6g Fiber, 9.6g Net Carbs
Notes
  1. Additions could include a little broccoli, zucchini, sprinkled sesame seeds or even chopped spinach.
  2. Skip the meat and make it vegetarian.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Enchiladas

1 Reply

Low Carb Chicken EnchiladasLow Carb Chicken EnchiladasLow Carb Chicken Enchiladas. OK, you will need to either poach or buy a rotisserie chicken from your local grocery and pull the meat off the bones with your fingers.  You want “pulled” chicken, not diced.  If you poach one then keep 4 cups of stock as you can use it in your enchilada sauce.  (Unless you buy that too).  I am sorry but I can not abide canned sauce and that’s just me.  If you like it then by all means, please use it.  I do know for you busy moms & cooks sometimes convenience trumps all, but it you want authentic low carb chicken enchiladas this is definitely the way to go.

The  reasons I like the Los Chileros Enchilada Powder are 1.)  I do not have to use it all at once. 2.)  I like to use the stock from the chicken instead of water, but if you opt to use water you can always put chicken base in it, and 3.)  It tastes authentic and really good.  You will need 1 recipe of Zero Carb Flaxseed Meal Crêpes which serve as the tortillas or the newer Pork Rind Wraps which are to die for and all I use now. Served with Spanish Rice & Pico de Gallo this all makes a complete Mexican dinner.  For diversity there is absolutely nothing wrong with using Pulled Pork either.

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 Enchiladas
Print
Filling
  1. 3-3½ C Pulled Chicken (Or About 1 Lb)
  2. 8 Oz Shredded Cheddar (Or Jack) Cheese (Divided)
  3. 1 Medium Small Dice Onion
  4. 2 T Butter
  5. 1½ t Salt
  6. 12 T Sour Cream
  7. Cilantro As Garnish (If Wanted)
Enchilada Sauce
  1. 3 T Enchilada Powder
  2. 3½ C Stock (Or 3½ C Water +2 t Chicken Base)
  3. ¼ t Xanthan Gum
  4. Or 3½ C Favorite Canned Sauce
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine stock or water & chicken base with enchilada powder & heat. While whisking briskly, sprinkle in xanthan gum. It will begin to thicken just a bit.
  3. Sauté onions lightly in butter.
  4. Mix chicken, onions and 3 oz of cheese.
  5. Divide chicken mixture into 12 equal portion.
  6. Spread some sauce on a large plate and dredge tortilla "crêpes" on both sides.
  7. Roll chicken into 12 tortilla "crêpes".
  8. Put a little sauce in bottom of an 9"x13" baking dish and line dish with enchiladas seam side down. Spoon remaining sauce on top.
  9. Scatter remaining cheese over all.
  10. Cover and bake until hot-about 20-25 minutes.
  11. Top each enchilada with dollop of sour cream and chopped cilantro.
  12. 6 Servings
  13. 463 Calories, 35.4 Protein, 33.2g Fat, 5.6g Carbs, 2.3g Fiber, 3.3g Net Carbs
Notes
  1. Get this guys, one 7"-8" flour tortilla has...drum roll please...22.2g net carbs which means over 44g carbs for two which is a serving. You know, that is a whole lot of carb savings.
  2. Nutritionals include crêpes or pork skin wraps.
  3. Use any leftover chicken for salad or freeze it for the next time you want even quicker enchiladas.
  4. The reason I much prefer the above enchilada mix is that it only has 4 ingredients: Chile, onion, garlic and salt.
  5. Compare that with McCormicks: Corn Flour, Salt, Chili Pepper, Cumin, Onion, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), And Garlic.
  6. Me I'll take 4 ingredients I recognize.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamed Chicken And Spaghetti Squash Bake

Leave a reply

Low Carb Creamed Chicken And Spaghetti Squash BakeLow Carb Creamed Chicken And Spaghetti Squash Bake. There are several schools of thought on how to properly cook your spaghetti squash and the best one is the one that works for you.  I have always cut mine and baked as shown in Spaghetti Squash 101. It is just what works for me and if you have a better way that works for you then by all means please use it.

Why I always pull my chicken or any other meat for that matter. Again it is that old surface area thing.  USING SURFACE AREA TO YOUR ADVANTAGE More surface area=better flavor and pulling chicken allows whatever ingredients you are using to penetrate it inside and out.  What better example of surface area than ice cream?

This dish is really kind of basic comfort food. It’s easy to make, easy to eat and if you have leftovers…easy to eat again.

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.

Creamed Chicken & Spaghetti Squash Bake
Print
Ingredients
  1. 1 Medium Cooked Spaghetti Squash (Maybe A Bit Undercooked As It Is Also Baked)
  2. 1 Whole Poached & Pulled Chicken (If You Gotta Poach 1 Why Not Poach 3 & Freeze The Rest?)
  3. ½ Medium Onion Small Diced Or Slivered
  4. 1 T Butter
  5. 1 Lb Mushrooms (Any Kind You Want)
  6. 3 T Butter
  7. 1 C Parmesan Cheese (Divided)
  8. 1 C Cheddar Cheese (Divided)
  9. 1½ C Mozzarella Cheese
  10. 3 C Heavy Cream
  11. ½ C Chopped Roasted Red Pepper (For Color)
  12. ¼ C Minced Green Onion Tops (For Flavor & Color)
  13. 1 T Chicken Base
  14. 2 T Dry White Wine (For Depth of Flavor-Optional)
  15. 2 t Porcini Dust
  16. 1 t Poultry Seasoning (Not Necessary But Tasty)
  17. ½ t Nutmeg
  18. ¾ t Pepper
  19. More seasoning to taste
Instructions
  1. Preheat oven to 325°
  2. Cook squash by preferred method.
  3. Butter a large glass baking dish.
  4. Pick chicken. If you have kids this is something they can help with. (If ya trust ‘em)
  5. Sauté onions in butter. Set aside
  6. Sauté mushrooms in butter. Set aside.
  7. Heat heavy cream, add chicken base, porcini dust, wine, poultry seasoning, nutmeg, & pepper and reduce just slightly as it will thicken as it bakes.
  8. Combine squash & ½ C cheddar cheese, with ¾ C cream, and line your buttered dish.
  9. In large bowl combine pulled chicken ½ C cheddar cheese, ¼ C Parmesan, peppers, & green onions, mushrooms, and onions.
  10. Pour rest of heavy cream over chicken & mix thoroughly.
  11. Spoon chicken over squash, cover with mozzarella cheese & sprinkle rest of Parmesan over the top.
  12. Cover and bake 35-40 minutes.
  13. If you like crispier cheese, turn heat to 350°, uncover, and bake an additional 10-15 minutes or…broil a couple of minutes.
  14. 8 Servings
  15. 646 Calories, 38.0g Protein, 52.1g Fat, 6.4g Carbs, .6g Fiber, 5.9 Net Carbs
Notes
  1. I do not use any garlic in this but if you want to by all means use it and this will essentially make it an Alfredo.
  2. Replace the chicken with pulled pork or shrimp. Live a little and laugh a lot.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Creamed Hungarian Mushrooms

Leave a reply

Keto Creamed Hungarian MushroomsKeto Creamed Hungarian MushroomsKeto Creamed Hungarian MushroomsKeto Creamed Hungarian MushroomsKeto Creamed Hungarian Mushrooms.  I really don’t have much to say about this dish except to let the ingredients speak for themselves.  If this isn’t a list of goodness to put into your mouth, I don’t know what is. If you happen to wish to turn keto creamed Hungarian mushrooms into a soup it is very easy by adding 2-2½ C water, additional 1 t of chicken paste, and garnish with 1 T sour cream.

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.

Creamed Hungarian Mushrooms
Print
Ingredients
  1. 1 Medium Onion Slivered
  2. 2 T Butter
  3. 1 t Crushed Garlic
  4. 2 Lb. Assorted Sliced Mushrooms (Any Or All Of These-Porcini, Portobello, Cremini, Shiitake, Button)
  5. 6 T Butter
  6. 1½ t Porcini Dust
  7. ¼ C Cooking Sherry Or Madeira
  8. ½ C Heavy Cream
  9. 1 C Sour Cream (Best Would Be Labne)
  10. 1 t Paprika
  11. 2 T Tamari
  12. 2 t Dried Dill
  13. 1 t Chicken Base
  14. ½ t Pepper
  15. ⅛ t Nutmeg
  16. 2 T Fresh (Or Dried) Chives
  17. Additional Salt & Pepper To Taste
Instructions
  1. Saute onion in butter, add crushed garlic, & set aside.
  2. Saute Mushrooms in butter, add back onions, add sherry and reduce.
  3. Add heavy cream, porcini dust, spices, coconut aminos, chicken base, and reduce.
  4. Blend in sour cream, plate and garnish with chives.
  5. TaDa…done.
  6. 8 Servings As A Side
  7. 243 Calories, 3.6g Protein, 23.1g Fat, 5.2g Carbs, 1.1g Fiber, 4.1g Net Carbs
  8. 4 Servings As A Meal
  9. 483 Calories, 7.2g Protein, 43.2g Fat, 10.4g Carbs, 2.2g Fiber, 8.2g Net Carbs
Notes
  1. The reason I like Labne instead of sour cream is because it will not break under higher heat and sour cream will.
  2. As a side to a good steak? Oh yeah.
  3. Need I say this is good over mashed cauliflower?
  4. This does seriously make a nice dinner as it has so much good fat in it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

ZeroCarb Flaxseed Meal Crêpes

6 Replies

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

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

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

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

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

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

Low Carb Torta Provençal

Leave a reply

Low Carb Torta ProvençalLow Carb Torta Provençal. In the olden days I would probably have done this Torta Provençal with a thin pate brisee but whoa is me-can’t eat that anymore. A torta can be either savory or sweet but is pretty much encased in a crust or pastry of some kind and is often made in a springform pan which again, is how I used to make them. Well…I haven’t figured out how to encase a torta in an almond flour pastry so we are going to settle for the pie shaped wedge. Enjoy.  I am not stealing this woman’s pictures but if you want to see a stupendous torta look at this one-it is a serious work of art.  And if you scroll down you can see how she assembled it step by step.  Incredibly beautiful, http://parsleysagesweet.com/2013/05/18/tourte-milanese-a-meal-en-croute/ and uh no, mine were never as gorgeous as this one is.

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.

Torta Provençal
Print
Pie Crust
  1. 2½ C Almond Flour
  2. ⅓ C Parmesan Cheese
  3. ¼ t Salt
  4. 3 T Melted Butter
  5. 2 Eggs
  6. ¼ t Dried Oregano
  7. ¼ T Dried Basil
Pie
  1. 1 C Chopped Mushrooms
  2. 2 T Butter
  3. ½ C Rough Chopped Black Olives
  4. ½ C Drained Chopped Artichoke Hearts (Not Marinated)
  5. 1 C Shredded Gruyere Cheese
  6. 3 Eggs
  7. ½ C Ricotta Cheese
  8. ½ C Sour Cream
  9. ¼ C Chopped Dried Tomatoes
  10. ¼ C Chopped Roasted Red Peppers
  11. 1½ T Dried Oregano
  12. 2 t Dried Basil
  13. 1½ t Crushed Garlic
  14. 1½ t Salt
  15. 1 t Pepper
  16. ½ C Parmesan Cheese
Pie Crust
  1. Preheat oven 350°
  2. Beat eggs, melted butter, herbs & salt.
  3. Blend almond flour and cheese.
  4. Blend egg mixture almond flour and cheese.
  5. Butter 10" (large) deep glass pie dish.
  6. Press dough into and up sides of pie dish.
Pie
  1. Sauté mushrooms in butter.
  2. Beat eggs, beat in sour cream, blend in ricotta cheese, add garlic, then mix in spices.
  3. In large bowl mix all ingredients except Parmesan cheese.
  4. Blend in egg mixture and pour into pie crust.
  5. Sprinkle pie with Parmesan cheese.
  6. Bake 10 minutes, turn oven to 325° and bake an additional 25-35 minutes. A little giggly is OK as it will set while cooling.
  7. 12 Servings As A Side Dish
  8. 323 Calories, 14.5g Protein, 26.5g Fat, 7.5g Carbs, 2.8g Fiber, 4.7g Net Carbs
  9. 6 Servings Dinner
  10. 645 Calories, 28.9g Protein, 13.3g Fat, 15.0g Carbs, 5.5g Fiber, 9.5g Net Carbs
Notes
  1. Now, with this recipe in hand, it’s Katy bar the door with what you can do with it. Put your thinking chefs’ hat on and come up with your own savory ingredients.
  2. You could use spinach, ham, uh...now you think of some things.
  3. May be served warm or cool.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Spaghetti Squash Carbonara

Leave a reply

Low Carb Spaghetti Squash CarbonaraLow Carb Spaghetti Squash Carbonara. This is about as easy a recipe as I know.  There are two ways to cut a spaghetti squash and it depends what you want to do with it.  If you cut it lengthwise you will get rather short strands and if you cut it across the center the strands tend to be much longer as they wrap around & around ending up more like real spaghetti. Please see Spaghetti Squash 101. For this dish I cut it across the center for the longer strands where as for Spaghetti Squash Pastitsio I cut it lengthwise for short strands. The fresher your squash the less you need to cook it. Don’t overcook as it will turn to mush and you will have to make a squash soup with it. Trust me, I have done 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.

Spaghetti Squash Carbonara
Print
Ingredients
  1. 6 C Cooked Spaghetti Squash (About 1 Medium Squash)
  2. 2 T Olive Oil
  3. 6 Oz ¼” Cubed Pancetta (Bacon Works But Is Not Nearly As Good)
  4. 4 t Crushed Garlic
  5. 2 Eggs Room Temperature
  6. 1 C Parmesan Cheese
  7. ¼ C Additional Parmesan Cheese
  8. Fresh Cracked Pepper
  9. ½ C Water (If Not Using Cream)
  10. ½ C Heavy Cream If Wanted (Not Authentic But Never-The-Less Very Tasty)
  11. ½ t Chicken Base
  12. Salt Only If Needed
Instructions
  1. Cut squash, scoop out seeds, turn upside down in 1 inch of water and bake at 375° about 1 hour or until done.
  2. Remove from water and allow to cool until you can handle it.
  3. With a fork and a gentle hand, start at the top coming down with the tines & scrape the spaghetti.
  4. Put into a large bowl. To get the remaining strands you will probably need to use a spoon.
  5. Beat eggs & add 1 C Parmesan cheese.
  6. In large pan, sauté pancetta in olive oil until just a bit crispy. Do not over cook it. Add garlic and cook 1 minute more or so.
  7. Add water or heavy cream, pepper & heat. Add squash & heat thoroughly.
  8. Take pan off heat and toss in egg/Parmesan mixture stirring well. You do not want to scramble the eggs.
  9. Plate and serve with additional Parmesan.
  10. 4 Servings
  11. 451 Calories, 26.7g Protein, 30.9g Fat, 16.4g Carbs, 3.3g Fiber, 13.1g Net Carbs
  12. With Heavy Cream
  13. 554 Calories, 27.3g Protein, 41.8g Fat, 17.2g Carbs, 3.3g Fiber, 13.9g Net Carbs
Notes
  1. Real authenticity to this dish would be guanciale which is the bacon made from the jowls of a pig. I have had it and it is fabulous but hey, you will probably never find it and don't fret. It is what the Italians mostly use but pancetta is terrific.
  2. Buon Appetito Have a good meal.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Shepard’s Pie

Leave a reply

Low Carb Shepards PieLow Carb Shepard’s Pie.  I am of the opinion that a good low carb Shepard’s Pie should be made with lamb and you know the old saying opinions are like…and you fill in the blank.  This dish originated in Ireland-Scotland where there are more sheep than people and I am assuming (actually pretty sure) they made this with lamb.  So, this is my easy rendition.  If you thought from most of my recipes that I do not open cans once in a while then you would be wrong because, on occasion, I do and this is one of those occasions.  This not fancy or pretty but it certainly is tasty and yes, if you want you can sub ground beef for ground lamb but…it will just not be as good.  And no, I didn’t show a baby lamb because they are way too cute to eat but the bruisers in the picture?  I could eat ’em 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.

Shepard's Pie
Print
Ingredients
  1. 1 Lb Ground Lamb
  2. 1 C Slivered Onions
  3. 1 C Mushrooms
  4. 1 Can Frenched Green Beans (Drained)
  5. 1 Can Diced Tomatoes
  6. 3 C Mashed Cauliflower
  7. 2 C Shredded Cheddar Cheese
  8. Salt
  9. Pepper
Instructions
  1. Heat oven to 325°
  2. Very lightly sprinkle salt & pepper between each additional ingredient.
  3. Cook ground lamb and put in bottom of a deep glass pie dish.
  4. Cook slivered onions until translucent in lamb fat and spread evenly over meat.
  5. Saute mushrooms in remaining fat & sprinkle in dish. You should have plenty of fat because lamb is so fatty. Um Yum.
  6. Add drained green beans and then tomatoes.
  7. Spread mashed cauliflower over the top with an off-set spatula trying not to leave anything uncovered.
  8. Bake until warm-about 20-30 minutes.
  9. Remove from oven and cover with cheese.
  10. Turn up oven to 350° and put pie back in the oven until cheese is either melted (the way I like it) or crispy (the way you might like it). About 10-15 minutes.
  11. 6 Servings
  12. 413 Calories, 24.2g Protein, 29.8g Fat, 11.9g Carbs, 4.3g Fiber, 7.6 Net Carbs
Notes
  1. This will produce a lot of liquid and I think you will find it will be all be soaked up by the cauliflower so that by the end of your meal you will have eaten it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Beef Stroganoff

Leave a reply

Low Carb Beef StroganoffLow Carb Beef StroganoffLow Carb Beef StroganoffLow Carb Beef StroganoffLow Carb Beef StroganoffLow Carb Beef Stroganoff. Beef Stroganoff would normally call for about equal amounts of beef, mushrooms, and onions but since onions are kind of on the high carby side of things, I have increased the mushrooms and decreased the onions and if you are a connoisseur of stroganoff you won’t know the difference.  This is quite good served over Spaetzle as a noodle base if you think you need one and otherwise, low carb beef stroganoff is so good it can very simply be served all by itself with a simple salad.

Any good beef can be used. I used a flatiron steak the first time and the next time with the tail end of a beef tenderloin and have used top sirloin many times over the years.

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.

Beef Stroganoff
Print
Ingredients
  1. 1 Lb Good Top Sirloin About ½" Thick (Room Temperature)
  2. 1 Lb Sliced Button Mushrooms
  3. 1 Medium Large Dice Onion
  4. 4 T Butter (Divided)
  5. 1 C Sour Cream (Divided)
  6. 2 T Chives (I Use Dried)
  7. Salt & Pepper
Instructions
  1. Slice top sirloin into thin strips. (about ⅛") and sauté in browning 1 T butter. Lightly salt & pepper. Set aside in bowl.
  2. Slice and sauté mushrooms in 2 T browning butter. Lightly salt & pepper. Add to beef.
  3. Sauté onions in 1 T butter. Lightly salt & pepper. Add to beef & mushrooms.
  4. Add slightly warmed ¾ C sour cream & 1 T chives and lightly mix all.
  5. Top with 1 T sour cream & sprinkle with remaining chives.
  6. 4 Servings
  7. 502 Calories, 27.5g Protein, 38.4g Fat, 8.0g Carbs, 2.0g Fiber, 6.0 Net Carbs
Notes
  1. It is much easier to slice meat that is partially frozen and/but to fry it quickly it still needs to be room temperature.
  2. Serve with a salad and dinner done.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/