Category Archives: Entrées

Keto Hamburger

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Keto HamburgerKeto HamburgerKeto HamburgerKeto Hamburger. And you thought you couldn’t have a lowcarb keto hamburger anymore?  Well think again-you certainly can!  I use a smoked cheddar cheese. Dorset Red and comes from Ford Farms in Dorset, England.  This is the real deal and by far the best smoked cheddar I have ever eaten. Lettuce too much, skip it and add pork skins as a side. If you really think you need a bun you can make them from Carbalose Flour Bread

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.

Hamburger
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Ingredients
  1. ¼-⅓ Lb Hamburger 20% Fat
  2. 2 Oz Cheddar Cheese Good Quality (Smoked)
  3. 2 Bacon Sliced and Cooked
  4. 1½ C Chopped Lettuce (Any Kind You Like)
  5. ¼ C Tomato Diced
  6. ¼ C Onion (Purple Or Yellow) Sliced Or Diced
  7. 2 T Mayonnaise
  8. ¼ t Maggi Seasoning (More To Taste And Optional)
  9. Lawry’s Salt
Directions
  1. Form a patty and sprinkle both sides with Lawry’s salt.
  2. Cook to desired temperate.
  3. When burger is almost finished top with bacon, then cheese and cover to melt.
  4. While burger is cooking cut lettuce, tomato, and onion. Add mayo and mix.
  5. Plate hamburger with your toppings or salad to the side.
  6. Voila! A bunless hamburger with everything you usually put ON a hamburger.
  7. 1 Serving
  8. 821 Calories, 48.3g Protein, 67.1g Fat, 6.1g Carbs, 2.2g Fiber, 3.9g Net Carbs
Notes
  1. I cut a piece of burger and eat it with a bite of “toppings”.
  2. This can of course be served with your favorite dill pickles.
  3. You can also mix a little mustard, low carb ketchup or both into your toppings.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
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Low Carb Flank Steak Garlic Blue Cheese Butter

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Low Carb Flank Steak Garlic Blue Cheese ButterLow Carb Flank Steak Garlic Blue Cheese ButterLow Carb Flank Steak Garlic Blue Cheese Butter. All I can say about this is man oh man, this low carb flank steak garlic blue cheese butter is restaurant quality good and the blue cheese butter can actually be used with any number of different cuts of beef steak like a nice thick filet mignon, a New York strip, a rib-eye, and even a great big fat porterhouse.  The accompanying salad is sprouts and veggies with a sugar-free Thai Peanut Sauce.

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.

Flank Steak & Blue Cheese Garlic Butter
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Ingredients
  1. 4 T Butter Salted
  2. 3 Oz Good Quality Bleu Cheese
  3. ¼ C Green Onions Very Finely Cut (Green Tops Only)
  4. 1 t Crushed Garlic
  5. ¾ Lb Flank Steak
  6. Fresh Ground Pepper
  7. Salt If Necessary
Directions
  1. Melt butter, add garlic & green onion, cook for 2-3 minutes and remove from heat. Crumble bleu cheese into butter and let residual heat melt it about halfway.
  2. Slice meat and lay on plate being careful not to overlap slices.
  3. Add lots of freshly ground pepper
  4. Drizzle sauce over rare to medium rare sliced steak.
  5. Serves 2
  6. Per Person
  7. 470 Calories, 47.0g Protein, 30.2g Fat, 2.5g Carbs, 0g Fiber 2.5g Net Carbs
Notes
  1. There are two secrets to a really good flank steak. The first is that it be cooked no more than medium-rare (I like very rare) and the second is that it is very thinly cut across the grain. I try to cut at a 45 degree angle and not more than a ¼” thick.
  2. The proportions can be adjusted to suit your preference of butter vs cheese, or if you want to knock out the slight sharpness of straight bleu then use Gorgonzola instead.
  3. You could also use shallots in place of the green onions. I have tried it both ways but much prefer the green onions.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
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Keto Schnitzel ala Holstein

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Keto Schnitzel ala HolsteinKeto Schnitzel ala HolsteinKeto Schnitzel ala Holstein. As we diabetics and low carbers know, wheat flour is a no no, however, we have other tricks to use and one of them is Ground Pork Rinds.  When used as a meat coating, it imparts a very pleasing beautiful golden bronze color to any veal, chicken, or pork schnitzel including this keto schnitzel ala holstein.

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.

Pork Schnitzel ala Holstein
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Ingredients
  1. 1 Lb Pork Cutlets
  2. 1 C Pork Rind Crumbs
  3. 1 Well Beaten Egg
  4. 2 T Butter
  5. 2 T Olive Oil
  6. ¼ C Capers
  7. ¼ C Lemon Juice
  8. 2 T Butter (Yeah, More Butter)
  9. 2 T Butter (Yeah, Even More Butter)
  10. 4 Eggs
  11. Salt & Pepper
Instructions
  1. Lightly salt and pepper each piece of meat, wash in beaten egg, and dredge in crumbs.
  2. Put butter and olive oil in large sauté pan and when butter just starts to turn color add cutlets. When cooked, take out of pan and plate. Return pan to lowered heat. Add lemon juice and capers. Add 2 T butter and swirl. This will thicken your sauce.
  3. In separate pan add ½ T butter and fry each egg over easy and place over cutlets.
  4. Spoon sauce over each egg topped cutlet.
  5. 4 Servings
  6. 569 Calories, 43.9g Protein, 42.0g Fat, 1.7g Carbs, 0.1g Fiber, 1.6g Net Carbs
Notes
  1. This dinner goes well with asparagus and hollandaise and I like it with sauerkraut.
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Low Carb Pork Tenderloin-Dijon Garlic Rosemary Glaze

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Low Carb Pork Tenderloin-Dijon Garlic Rosemary Glaze Low Carb Pork Tenderloin-Dijon Garlic Rosemary GlazeLow Carb Pork Tenderloin-Dijon Garlic Rosemary GlazeLow Carb Pork Tenderloin-Dijon Garlic Rosemary GlazeLow Carb Pork Tenderloin-Dijon Garlic Rosemary Glaze. These are the first pictures I have done for this recipe because for many years I have purchased pork tenderloin from my local butcher shop, the pigs are only about 200-220 lbs., hence the tenderloins are only about 8-10 oz. which for me is perfect but not to slice twice, stuff, and bake.  I bit the bullet and bought a conventional tenderloin just to take pics.  I also now use Natural Directions Organic Dijon Mustard and as you can see it does not hold up as well as it is a bit thinner than Grey Poupon so the little crowns look kinda bare.  Not to worry, the taste is absolutely terrific.  I do eat this from time to time but now I just dip a bite of meat into the sauce and if you are looking for a garlicky piquant meal then this low carb pork tenderloin-dijon garlic rosemary glaze is gonna do it for you.

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.

Pork Tenderloin/Dijon Garlic Rosemary Glaze
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Ingredients
  1. 1 Large Pork Tenderloin
  2. ¼ C Dijon Mustard
  3. 3 T Allulose***
  4. 2 t Crushed Garlic***
  5. ½ t Dried Crushed Rosemary
Directions
  1. Make two scores (one left and one right of center) about ½” deep lengthwise on top of the tenderloin and spread the glaze into the furrows.
  2. Bake tenderloin in a preheated 350 degree oven for 45 minutes.
  3. Let rest 5-7 minutes and slice into ¾” medallions which should look like little crowns.
  4. Serves 2-3
  5. 296 Calories, 66.7g Protein, 18.7g Fat, 1.2g Carbs, .2g Fiber 1.0g Net Carbs
Notes
  1. I have a confession. I cook my pork to just a little under medium. I definitely want it pink in the center. If you do not then cook it 5-10 minutes longer.
  2. If you want to feed more than two-three people then a boneless center-cut pork loin is best cut for this.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
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