Category Archives: Entrées

Low Carb Spaghetti Squash Casserole

Low Carb Spaghetti Squash Casserole is yet another way to use spaghetti squash. As far as I am concerned you can just about put the kitchen sink into this dish. These are not in the recipe but a cup or two of Caramelized Zucchini would be a terrific addition as well as a cup or two of sautéed caramelized eggplant. Both are great low carb healthy extenders.

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.

Baked Spaghetti Squash Casserole

2014-12-23 02:34:24

Ingredients

1 Large Spaghetti Squash
1½ Lb 20% Hamburger
½ Medium Onion Chopped
1 Lb Sautéed Mushrooms
2 T Butter
½ C Sliced Black Olives
1 C Heavy Cream
2 Beaten Eggs
1 Cn Crushed Tomatoes
½ Cn Tomato Sauce
1 T Crushed Italian Herbs
1 T Crushed Garlic*** (Plus More If Wanted)
1 T Chicken Base
3 C Grated Full Fat Mozzarella Cheese
½ C Parmesan Cheese

Instructions

Bake spaghetti squash, cut in half widthwise, scoop out seeds, and with a fork pull out spaghetti strands.
Put squash in large buttered glass baking dish.
Preheat oven to 325°.
Cook hamburger & onion, mix in olives. Set aside.
Sauté mushrooms in butter, add to hamburger and top squash.
Heat heavy cream, add tomatoes & sauce, herbs, chicken base, and garlic.
Remove from heat, cool a little, mix in beaten eggs, and spoon evenly over casserole.
Top casserole with mozzarella and sprinkle with Parmesan cheese.
Cover with foil and bake about 30-35 minutes or cheese is well melted.
8 Servings
449 Calories, 27.3g Protein, 31.5g Fat, 14.1g Carbs, 2.8g Fiber, 11.3g Net Carbs
10 Servings
359 Calories, 21.8g Protein, 25.1g Fat, 11.3g Carbs, 2.1g Fiber, 9.2g Net Carbs

Notes

Easily substitute kalamata olives for the black ones and this is actually what I do. I put black olives in the recipe because they are more readily available but pitted kalamatas, in my opinion, are much better.
As I said above I think a cup or two of sautéed zucchini and/or sautéed eggplant would also be a terrific addition.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamed Shrimp & Spaghetti Squash

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Low Carb Creamed Shrimp & Spaghetti Squash. One of the things I like about spaghetti squash (and there are many) is its versatility so here is another recipe using it. Here is another Creamed Chicken & Spaghetti Squash Bake and another Spaghetti Squash Carbonara and another Spaghetti Squash Pastitsio and another Stuffed Red Peppers I hope at least one of these trips your trigger. This meal is about all you need with the exception of a salad and maybe a very small dessert.

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

Creamed Shrimp & Spaghetti Squash

2014-12-20 06:51:05

Ingredients

1 Large Spaghetti Squash
1½ Pounds Bay Shrimp (The Small, Already Cooked Ones)
½ Medium Onion Chopped
2 T Butter
1 Lb Sautéed Mushrooms
2 T Butter
½ C White Wine
1½ C Heavy Cream
¼ C Chopped Green Onion Tops
4 Oz Mozzarella Cheese (Or Cheese Of Choice)
2 T Lemon Juice
2 t Chicken Base
1 t Crushed Garlic (This May Easily Be Omitted)
½ t Red Pepper Flakes
½ C Parmesan Cheese
Salt & Pepper As Needed

Instructions

Bake spaghetti squash, cut in half widthwise, scoop out seeds, and with a fork pull out spaghetti strands. Set aside.
Sauté onion in butter. Set aside.
Saute mushrooms in butter, add back onions, add garlic and wine & reduce by half.
Add heavy cream, lemon juice, pepper flakes, chicken base and reduce slightly.
Add shrimp & green onions.
Reheat squash.
Plate hot squash, quickly sprinkle cheese, evenly distribute shrimp mixture over cheese, & sprinkle Parmesan on top.
6 Servings
521 Calories, 15.9g Protein, 42.6g Fat, 17.7g Carbs, 3.4g Fiber, 14.3g Net Carbs
8 Servings
466 Calories, 11.7g Protein, 40.7g Fat, 13.3g Carbs, 2.6g Fiber, 10.7g Net Carbs

Notes

I’m thinking a bit of bacon and/or fresh basil might be good in this as well.
This can also be made as a casserole which for a larger family may be easier.
Pulled chicken may be subbed for shrimp.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Carpaccio

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Keto 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.

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

2014-12-21 06:45:37

Ingredients

12 Oz Piece Beef Tenderloin (About 3 Oz Per Person)
4 Handfuls Greens
Olive Oil For Drizzling Over Meat
4 t Capers (Optional But Good)

Dressing

2 T Olive Oil
2 t Red Wine Vinegar
2 t Dijon Mustard
2 t Mayo
1 t Lemon Juice
Pinch Kosher Salt
Pinch Pepper
1 Finely Slivered Or Chopped Shallot
1-2 T Grated Or Shaved Parmesan Cheese

Instructions

Freeze tenderloin for at least an hour.
Slice into rounds about ⅛"-¼". Allow to completely thaw and it will not take long.
Put meat between film and pound until very thin.
Whisk dressing ingredients and keep chilled.
When ready, plate beef in a circle overlapping as you go.
Sprinkle meat with kosher salt and freshly cracked pepper.
Place 1 handful of greens & sprinkle with shallots.
Drizzle with dressing and top with Parmesan cheese.
Serve immediately.
4 Servings
397 Calories, 22.5g Protein, 32.8g Fat, 3.0g Carbs, 1.1g Fiber, 1.9g Net Carbs

Notes

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

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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.

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

Stuffed Red Peppers

2014-12-19 03:02:36

Ingredients

1 Small Spaghetti Squash-This Is Your Rice (You Only Need About 2 Cups)
6-8 Very Large Red, Yellow, Or Orange Bell Peppers (Or Mix Em Up)
¾ Lb 20% Ground Beef
¾ Lb Ground Pork Sausage
1 Can Small Dice Tomatoes (Crushed Works)
1 Small Dice Medium Onion
1 T Crushed Garlic
1 Beaten Egg
1½ C Full Fat Mozzarella Cheese (Divided) (Or Your Own Favorite)
½ C Carbalose Bread Crumbs (Optional) And It Soaks Up Some Of The Juices
½ C Cooked Finely Chopped Spinach Squeezed Dry (Optional But Pretty)
¼ C Parmesan Cheese
¼ C Parmesan Cheese (Yes Another)
1½ t Salt
1 t Pepper
¼ t Dried Oregano
¼ t Ground Fennel (Optional) This Is The Same Spice You Taste In Pizza Sausage

Instructions

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.
Cut off top of peppers and de-seed or you may also cut the peppers in half and serve 2 halves.
Cook peppers in simmering water for 4-6 minutes. You want them just beginning to be tender.
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.
Add egg, spinach, 1 C mozzarella cheese, (bread crumbs if using), tomatoes, ¼ cup Parmesan cheese to bowl and mix thoroughly.
Stuff the peppers, pile em high, add remaining ½ C Mozzarella and top with remaining Parmesan cheese.
Bake at 350° for 20-25 minutes or until cheese has melted.
6 Servings
466 Calories, 32.8g Protein, 28.5g Fat, 19.7g Carbs, 5.0g Fiber, 14.7g Net Carbs
8 Servings
350 Calories, 24.6g Protein, 21.8g Fat, 14.8g Carbs, 3.8g Fiber, 11.0g Net Carbs

Notes

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.
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.
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.
Nutritionals include all ingredients so omitting some with reduce the counts.
Fried Cauliflower rice can sit it for the spaghetti squash.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamy Chicken & Dumplings

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Low 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.

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

Creamy Chicken & Dumplings

2014-12-16 05:23:51

Doctored Spaetzle Recipe

1 C Carbalose Flour***
½ t Baking Powder
¼ t Poultry Seasoning
¼ t Pepper
⅛ t Guar Gum
⅛ t Grated Nutmeg
2 Eggs
⅓ C Heavy Cream
⅓ C Hot Water
1 t Chicken Base***
2 Drops Liquid Sucralose*** (Only If Flour Tastes Bitter To You And WILL NOT make it sweet.)

Chicken & Fillings

1 Whole Poached & Pulled Chicken (Or Pulled Cooked Rotisserie Chicken)
3 T Butter
1 Cup Sliced Mushrooms
⅓ C Water (Or Chicken Stock)
1 C Diagonally Thinly Cut Celery
½ C Finely Chopped Carrot (Mostly For Color)
½ C Finely Chopped Onion
⅓ C Chopped Roast Red Pepper
2 T Green Onion Tops
2 T White Wine
1 t Poultry Seasoning
2 t Chicken Base***
2 C Heavy Cream
3 C Water (Or Chicken Stock)

Dumplings

Boil a large pot of water (stock) then turn to a low simmer.
Blend first 6 ingredients.
Beat eggs.
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.
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.
Drain and repeat until all dough is used.
You should get about 32-34 good size dumplings. (About 1-1½” in diameter)

Chicken & Filling

In large pan, sauté mushrooms in 2 T butter. Set Aside.
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.
Add roasted red pepper, green onion tops, mushrooms & heavy cream and bring to simmer.
Add chicken & dumplings and simmer until hot.
Thin with liquid (stock) as necessary.
Serve with lots of freshly cracked pepper.
8 Servings
361 Calories, 21.1g Protein, 25.3g Fat 8.3g Carbs, 4.3g Fiber, 5.0g Net Carbs

Notes

Nutritionals include dumplings.
If using a commercial chicken stock only add chicken base to taste as the stock will probably have lots of salt.
Now that you have the basic recipe you can delete and/or insert you own herbs to suit your tastes.
And oh yeah, leftover frozen turkey works just as well for this dish.
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.
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

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Low 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.

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

Asian Stir Fry

2014-12-05 03:22:18

Ingredients

1 Recipe Asian Dipping Sauce
1 Head Large Cauliflower Riced In Processor (About 6-8 Cups)
3 T Butter
1 C Snow Peas Strings Removed Cut Into Thirds On The Diagonal
½ Medium Slivered Onion
1 C Slivered Red Peppers Then Cut Into Thirds (Or Yellow)
2 T Butter
½ C Mushrooms
1 T Butter
½ C Green Onion Tops Cut On the Diagonal (About ½”)
8 Oz Very Thinly Sliced Pork (Or Chicken Or Beef Or Chicken)
1½ C Mung bean Sprouts.
1 T Butter
3 Eggs

Instructions

Sauté cauliflower in butter. Set aside.
Sauté onion, red pepper, & snow peas in butter. Set aside.
Sauté mushrooms. Set aside.
Sauté meat in butter and add mung bean sprouts.
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.
Pour in Asian dipping sauce to coat.
4 Servings
347 Calories, 23.1g Protein, 21.1g Fat, 16.2g Carbs, 6.6g Fiber, 9.6g Net Carbs

Notes

Additions could include a little broccoli, zucchini, sprinkled sesame seeds or even chopped spinach.
Skip the meat and make it vegetarian.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Enchiladas

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Low 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.

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

Chicken Enchiladas

2014-11-25 06:21:18

Filling

3-3½ C Pulled Chicken (Or About 1 Lb)
8 Oz Shredded Cheddar (Or Jack) Cheese (Divided)
1 Medium Small Dice Onion
2 T Butter
1½ t Salt
12 T Sour Cream
Cilantro As Garnish (If Wanted)

Enchilada Sauce

3 T Enchilada Powder
3½ C Stock (Or 3½ C Water +2 t Chicken Base)
¼ t Xanthan Gum
Or 3½ C Favorite Canned Sauce

Instructions

Preheat oven to 350 degrees.
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.
Sauté onions lightly in butter.
Mix chicken, onions and 3 oz of cheese.
Divide chicken mixture into 12 equal portion.
Spread some sauce on a large plate and dredge tortilla "crêpes" on both sides.
Roll chicken into 12 tortilla "crêpes".
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.
Scatter remaining cheese over all.
Cover and bake until hot-about 20-25 minutes.
Top each enchilada with dollop of sour cream and chopped cilantro.
6 Servings
463 Calories, 35.4 Protein, 33.2g Fat, 5.6g Carbs, 2.3g Fiber, 3.3g Net Carbs

Notes

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.
Nutritionals include crêpes or pork skin wraps.
Use any leftover chicken for salad or freeze it for the next time you want even quicker enchiladas.
The reason I much prefer the above enchilada mix is that it only has 4 ingredients: Chile, onion, garlic and salt.
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.
Me I'll take 4 ingredients I recognize.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamed Chicken And Spaghetti Squash Bake

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Low 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.

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

2014-11-18 06:51:15

Ingredients

1 Medium Cooked Spaghetti Squash (Maybe A Bit Undercooked As It Is Also Baked)
1 Whole Poached & Pulled Chicken (If You Gotta Poach 1 Why Not Poach 3 & Freeze The Rest?)
½ Medium Onion Small Diced Or Slivered
1 T Butter
1 Lb Mushrooms (Any Kind You Want)
3 T Butter
1 C Parmesan Cheese (Divided)
1 C Cheddar Cheese (Divided)
1½ C Mozzarella Cheese
3 C Heavy Cream
½ C Chopped Roasted Red Pepper (For Color)
¼ C Minced Green Onion Tops (For Flavor & Color)
1 T Chicken Base
2 T Dry White Wine (For Depth of Flavor-Optional)
2 t Porcini Dust
1 t Poultry Seasoning (Not Necessary But Tasty)
½ t Nutmeg
¾ t Pepper
More seasoning to taste

Instructions

Preheat oven to 325°
Cook squash by preferred method.
Butter a large glass baking dish.
Pick chicken. If you have kids this is something they can help with. (If ya trust ‘em)
Sauté onions in butter. Set aside
Sauté mushrooms in butter. Set aside.
Heat heavy cream, add chicken base, porcini dust, wine, poultry seasoning, nutmeg, & pepper and reduce just slightly as it will thicken as it bakes.
Combine squash & ½ C cheddar cheese, with ¾ C cream, and line your buttered dish.
In large bowl combine pulled chicken ½ C cheddar cheese, ¼ C Parmesan, peppers, & green onions, mushrooms, and onions.
Pour rest of heavy cream over chicken & mix thoroughly.
Spoon chicken over squash, cover with mozzarella cheese & sprinkle rest of Parmesan over the top.
Cover and bake 35-40 minutes.
If you like crispier cheese, turn heat to 350°, uncover, and bake an additional 10-15 minutes or…broil a couple of minutes.
8 Servings
646 Calories, 38.0g Protein, 52.1g Fat, 6.4g Carbs, .6g Fiber, 5.9 Net Carbs

Notes

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.
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

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Keto 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.

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

Creamed Hungarian Mushrooms

2014-11-17 10:24:41

Ingredients

1 Medium Onion Slivered
2 T Butter
1 t Crushed Garlic
2 Lb. Assorted Sliced Mushrooms (Any Or All Of These-Porcini, Portobello, Cremini, Shiitake, Button)
6 T Butter
1½ t Porcini Dust
¼ C Cooking Sherry Or Madeira
½ C Heavy Cream
1 C Sour Cream (Best Would Be Labne)
1 t Paprika
2 T Tamari
2 t Dried Dill
1 t Chicken Base
½ t Pepper
⅛ t Nutmeg
2 T Fresh (Or Dried) Chives
Additional Salt & Pepper To Taste

Instructions

Saute onion in butter, add crushed garlic, & set aside.
Saute Mushrooms in butter, add back onions, add sherry and reduce.
Add heavy cream, porcini dust, spices, coconut aminos, chicken base, and reduce.
Blend in sour cream, plate and garnish with chives.
TaDa…done.
8 Servings As A Side
243 Calories, 3.6g Protein, 23.1g Fat, 5.2g Carbs, 1.1g Fiber, 4.1g Net Carbs
4 Servings As A Meal
483 Calories, 7.2g Protein, 43.2g Fat, 10.4g Carbs, 2.2g Fiber, 8.2g Net Carbs

Notes

The reason I like Labne instead of sour cream is because it will not break under higher heat and sour cream will.
As a side to a good steak? Oh yeah.
Need I say this is good over mashed cauliflower?
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

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ZeroCarb 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

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

Flaxseed Meal Crêpes

2014-11-15 03:03:47

Ingredients

4 Eggs
1½ C Warm Water (Only More To Thin If Necessary)
¾ C Golden Flaxseed Meal
⅓ C Melted Coconut Oil

Instructions

Beat all ingredients together. Batter should be very thin. (I use my stick blender)
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.
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.
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.
12 Servings
115 Calories, 3.6g Protein, 10.5g Fat, 2.1g Carbs, 2.0g Fiber, 0.1g Net Carbs

Notes

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.
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.
Crêpes are very "tender" when hot so treat them gingerly. Once cooled they are easy to work with.
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.
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.
For my dinky family I put these 4 at a time in food wrap.
They may look uncooked on the top but you will be filling that anyway and after rolling they look like any other crepe.
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

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Low 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.

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

Torta Provençal

2014-11-11 07:16:48

Pie Crust

2½ C Almond Flour
⅓ C Parmesan Cheese
¼ t Salt
3 T Melted Butter
2 Eggs
¼ t Dried Oregano
¼ T Dried Basil

Pie

1 C Chopped Mushrooms
2 T Butter
½ C Rough Chopped Black Olives
½ C Drained Chopped Artichoke Hearts (Not Marinated)
1 C Shredded Gruyere Cheese
3 Eggs
½ C Ricotta Cheese
½ C Sour Cream
¼ C Chopped Dried Tomatoes
¼ C Chopped Roasted Red Peppers
1½ T Dried Oregano
2 t Dried Basil
1½ t Crushed Garlic
1½ t Salt
1 t Pepper
½ C Parmesan Cheese

Pie Crust

Preheat oven 350°
Beat eggs, melted butter, herbs & salt.
Blend almond flour and cheese.
Blend egg mixture almond flour and cheese.
Butter 10" (large) deep glass pie dish.
Press dough into and up sides of pie dish.

Pie

Sauté mushrooms in butter.
Beat eggs, beat in sour cream, blend in ricotta cheese, add garlic, then mix in spices.
In large bowl mix all ingredients except Parmesan cheese.
Blend in egg mixture and pour into pie crust.
Sprinkle pie with Parmesan cheese.
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.
12 Servings As A Side Dish
323 Calories, 14.5g Protein, 26.5g Fat, 7.5g Carbs, 2.8g Fiber, 4.7g Net Carbs
6 Servings Dinner
645 Calories, 28.9g Protein, 13.3g Fat, 15.0g Carbs, 5.5g Fiber, 9.5g Net Carbs

Notes

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.
You could use spinach, ham, uh...now you think of some things.
May be served warm or cool.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Spaghetti Squash Carbonara

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Low 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.

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

Spaghetti Squash Carbonara

2014-11-10 02:53:42

Ingredients

6 C Cooked Spaghetti Squash (About 1 Medium Squash)
2 T Olive Oil
6 Oz ¼” Cubed Pancetta (Bacon Works But Is Not Nearly As Good)
4 t Crushed Garlic
2 Eggs Room Temperature
1 C Parmesan Cheese
¼ C Additional Parmesan Cheese
Fresh Cracked Pepper
½ C Water (If Not Using Cream)
½ C Heavy Cream If Wanted (Not Authentic But Never-The-Less Very Tasty)
½ t Chicken Base
Salt Only If Needed

Instructions

Cut squash, scoop out seeds, turn upside down in 1 inch of water and bake at 375° about 1 hour or until done.
Remove from water and allow to cool until you can handle it.
With a fork and a gentle hand, start at the top coming down with the tines & scrape the spaghetti.
Put into a large bowl. To get the remaining strands you will probably need to use a spoon.
Beat eggs & add 1 C Parmesan cheese.
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.
Add water or heavy cream, pepper & heat. Add squash & heat thoroughly.
Take pan off heat and toss in egg/Parmesan mixture stirring well. You do not want to scramble the eggs.
Plate and serve with additional Parmesan.
4 Servings
451 Calories, 26.7g Protein, 30.9g Fat, 16.4g Carbs, 3.3g Fiber, 13.1g Net Carbs
With Heavy Cream
554 Calories, 27.3g Protein, 41.8g Fat, 17.2g Carbs, 3.3g Fiber, 13.9g Net Carbs

Notes

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.
Buon Appetito Have a good meal.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/