Category Archives: Entrées

Low Carb Asian Beef & Cabbage

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Low Carb Asian Beef & CabbageLow Carb Asian Beef & CabbageLow Carb Asian Beef & CabbageLow Carb Asian Beef & Cabbage. There are probably a thousand ways to fix a low carb Asian beef & cabbage and this is the way I do mine. It’s filling, satisfying and quite piquant.

Don’t have any stories to tell or tips for you here, it’s just an easy, quick dinner for four people when you don’t have the time or inclination to do much cooking but you still want to fix something really tasty for dinner. I added a hard boiled egg and a few tomato slices because I do only eat once a day but honestly you don’t necessarily need anything else. If you are so inclined, this is the recipe for my Hoisin 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.

Asian Beef & Cabbage
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Sauce
  1. ¼ C Tamari
  2. 2 T Water
  3. 1 T Fish Sauce
  4. 1 T LowCarb Hoisin Sauce (Optional And I Make My Own)
  5. 2 t Allulose
  6. 1 t White Vinegar
  7. 1 t Sherry Cooking Wine
Stir Fry
  1. 1 Lb Ground Beef
  2. 1 Head Cabbage Shredded (10-12 Cups)
  3. 1 Small Onion Thinly Sliced
  4. ½ C Mixed Red, Orange, or Yellow Pepper Sliced Thinly.
  5. 1 T Olive Oil
  6. 1 t Sesame Oil (Optional But Good)
  7. 4 Cloves Garlic Paste
  8. 2 t Ginger Paste
  9. ¼ C Cilantro Chopped (For Garnish)
  10. 2 T Green Onions For (Garnish)
Instructions
  1. Mix all sauce ingredients in a small bowl.
  2. Heat oil in large pot and sauté onions until just barely beginning to get limp.
  3. Add sliced peppers.
  4. Add garlic and ginger & cook 30-45 seconds.
  5. Add beef and cook until browned.
  6. Add cabbage and about ½ the sauce, mix well, cover and cook until cabbage is cooked and wilted.
  7. Uncover, add rest of sauce and cook until sauce is reduced a bit.
  8. Garnished with cilantro.
  9. 4 Servings
  10. 452 Calories, 35.7g Protein, 27.4g Fat, 16.6g Carbs, 4.7g Fiber, 11.9g Net Carbs
Notes
  1. This may seem a bit high carby to some but remember, it is probably all you will eat besides maybe a small salad.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Spicy Asian Pork Tenderloin

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Spicy Asian Pork TenderloinSpicy Asian Pork Tenderloin

 

 

Spicy Asian Pork Tenderloin. I don’t mean just spicy, I mean kinda Indian-Korean spicy. I was in the kitchen a week or so ago with a nice piece of pork tenderloin with no thought about what to do with it and this is what I came up with. It was so good I made it again, hence this recipe.

You are going to see a new ingredient here and I can only tell you that it’s good on a brick and will behoove you to get it. It can be left out but you will be missing a real treat if you do. One of the things I am learning is that allulose doesn’t do well in a marinade because it burns at a high temperate and the flavor is so intense with this sauce over the meat it really just didn’t matter. The 2nd and 3rd pictures were done with no garlic pickle or butter and the1st  has them both. I did serve them both with Cauliflower Grits because they are a natural to make spicy Asian pork tenderloin and to complete the dish.

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.

Spicy Asian Pork Tenderloin
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Ingredients
  1. 2-1 Lb Pork Tenderloins
  2. ¼ C Tamari Sauce
  3. ¼ C Lime Juice
  4. 2 T Olive Oil
  5. 2 T Garlic Paste
  6. 1 T Ginger Paste
  7. ¼ t Red Pepper Flakes
  8. 1½ T Allulose
  9. 2 T Patak’s Garlic Pickle (Optional But This Stuff Really Makes The Dish Special)
  10. 4 T Butter
  11. ¼ C Chopped Cilantro Leaves
  12. Greens To Line Plate
Instructions
  1. Bring tenderloins to room temperature.
  2. Add all ingredients to a small sauce pan except the butter, cilantro and greens.
  3. Bring to slow simmer and add 1 T butter until nearly melted, add another and repeat until you have used it all.
  4. Plate lettuce.
  5. Slice tenderloin, arrange on lettuce, and drizzle on the sauce.
  6. 6 Servings
  7. 487 Calories, 46.0g Protein, 30.8g Fat, 4.3g Carbs, 0.3g Fiber, 4.0g Net Carbs
Notes
  1. I cook my pork tenderloin to no more than medium, actually prefer it medium rare, and you will cook yours to whatever doneness you wish.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Andouille Daikon Stew

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Keto Andouille Daikon StewKeto Andouille Daikon StewKeto Andouille Daikon StewKeto Andouille Daikon Stew. Long ago I was looking for what I thought was the best and most authentic tasting Andouille sausage and the one pictured was it, and is to my taste. You are going to use the one you like best. I ordered 5 or 6 different sausages from Cajun Grocery and the one shown is what I found to be THE most authentic. Make no mistake, this stew is good, good, good and even better when served with my Cauliflower Grits and not to be confused with plain ole cauliflower rice although that will work too. The blackening seasoning is also what I use and the reason I like it so much is the blend. It’s heavy on thyme, not just all cayenne pepper.

I know many of you want recipes done in a crock pot but the great thing about this keto andouille daikon stew is, it is made quickly with no long simmering for hours. You know how stews can be. They tend to grow and in this case, you may be glad if you have leftovers. If you are looking for even more protein then 1-2 added pulled meat chicken thighs also might be good and…it will also tend to thicken your stew.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

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.

Andouille Daikon Stew
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Ingredients
  1. 2 Lbs Andouille Sausage
  2. 2 Lbs Daikon Radish
  3. 1 Lb Button Mushrooms
  4. 4 Slices Bacon
  5. 2 T Butter
  6. 1 Medium Onion Diced
  7. 2 T Garlic Paste***
  8. 3 T Tomato Paste
  9. 1-1½ t Cajun Spices (Your Favorite)
  10. 1 t Dried Thyme
  11. 1 t Liquid Smoke
  12. 9-10 C Water (Or Chicken Stock)
  13. 1-2 T Chicken Paste*** (If Using Water)
  14. ¼ t Guar Gum or Xanthan Gum > or < As Needed To Thicken A Bit. (Mine Are Mixed)
  15. 1 C Sour Cream
  16. ¼ C Green Onions
  17. Salt To Taste And Only If Needed
Instructions
  1. Peel, cut and put daikon radish in 5 C water, cover, and simmer until tender.
  2. Slice mushrooms about ¼” thick.
  3. Dice onions.
  4. Cut Andouille to bite size pieces.
  5. Cut bacon into ½” pieces and sauté until soft but not too crispy. Leaving fat in skillet, put bacon into large bowl.
  6. Add onion and sauté in bacon fat until softened. Add to bowl.
  7. Add butter to any bacon grease, turn up heat and sauté mushrooms until just beginning to brown. Add to bowl.
  8. Add andouille sausage to skillet and brown slightly. Add to bowl.
  9. Turn down heat, add tomato paste, garlic, liquid smoke and spices and cook 2-3 minutes.
  10. Add water from cooking the daikon, additional 4-5 C water, chicken base, and stirring to mix, simmer 4-5 minutes. Add kitchen bouquet if using and while whisking, slowly sprinkle in guar gum-xanthan gum to barely thicken.
  11. Add back bowl of cooked food to heat.
  12. Garnish with 2 T sour cream and sprinkle with green onions.
  13. 8 Servings
  14. 411 Calories, 24.3g Protein, 30.0g Fat, 10.8g Carbs, 2.6g Fiber, 8.2g Net Carbs
Notes
  1. I have shown two ways to cut your daikon radish and the idea is to have nice bite sized pieces.
  2. If you like really spicy stew you may add ½ t of cayenne pepper but for sure taste this before adding additional spices. The Andouille is (should be) spicy and so should your Cajun spices.
  3. If you like Worcestershire sauce then put it on the table and let people add their own.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pok Pok Wings

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Keto Pok Pok WingsKeto Pok Pok WingsKeto Pok Pok Wings. It has been many years since I have eaten at the original Pok Pok restaurant because of my diabetes but their wings have always been THE signature dish and they were exquisitely delicious. Kind of the quintessential flavors of Vietnam and Thailand. They were super crispy, very fish saucy, and you really didn’t care what was in them but you knew you loved them. Used to be able to arrive 5 or 10 minutes before they opened and get in but as they became more and more famous you could get there an hour ahead and still end up with another hour to wait. It kind of became a gathering place of people all waiting to get in.

Andy Ricker was the chef behind all the wonderful food at Pok Pok and if you are interested (you should be) you may read about him Here. Andy is a two time James Beard Award winner, former Michelin Star holder for Pok Pok NY and best-selling cookbook author. And…he traveled Thailand with Anthony Bourdain no less. Has also appeared with Guy Fieri on Diners Drive-Ins & Dives.  Sadly, and very recently because of Covid, Andy has closed all five of the Pok Pok restaurants permanently but you can now have these fabulous Keto Pok Pok Wings and is there a difference?…Not much.  One last thing here. These keto Pok Pok wings are made with allulose. As you can see from the sauce pictures it caramelizes just like sugar. I have only begun to start using this product but I will say this…it has fabulous potential.

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.

Pok Pok Wings
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Wings
  1. 3 Lb Split Chicken Wings
  2. 2 T Melted Butter
Sauce
  1. 3 T Butter
  2. 4½ T Allulose***
  3. 3 T Fish Sauce
  4. 6-7 T 40% Heavy Cream
  5. 1 T Pickled Jalapeno Juice
  6. 1 t Garlic Paste***
Garnishes
  1. 2 T Ground Roasted Peanuts
  2. ¼ C Chopped Fresh Cilantro
Instructions
  1. Preheat oven to 425°.
  2. Drizzle melted butter on wings making sure to get them all covered. (If you need more then get more).
  3. Lay wings out on paper lined sheet pans. (See Notes Below)
  4. Bake about 35 minutes or until wings are golden brown & delicious.
Meanwhile Making The Sauce
  1. Heat butter and alllulose on medium low, stirring until it begins to caramelize to a golden brown.
  2. Remove from heat for only a minute or so, add in fish sauce and put back onto medium low heat and slowly cook another 2-3 minutes. Add jalapeno juice, and heavy cream and reduce until thickened like in the picture above.
  3. Take off heat, stir in garlic paste, & let cool a bit and whatever you do, DO NOT stick the end of your finger in it to taste it. It's so hot your finger is probably going to fall off.
  4. Put wings into a large bowl, coat thoroughly with sauce and plate.
  5. Garnish with peanuts and cilantro.
  6. 8 Servings As Appetizers 4 Pieces
  7. 211 Calories, 11.3g Protein, 18.4g Fat, 0.5g Carbs, 0.3g Fiber, 0.2g Net Carbs
  8. 4 Servings As Dinner 8 Pieces
  9. 422 Calories, 22.6g Protein, 36.8g Fat, 1.0g Carbs, 0.6g Fiber, 0.4g Net Carbs
Notes
  1. Please, please, please DO NOT be put off by the smell of the fish sauce as you are adding it. It will go away in 15-20 seconds and as you might imagine it is THE ingredient that makes this wing sauce so fantastic and if you have EVER had Asian food, you have eaten PLENTY of fish sauce.
  2. I hear tell that a lot of people have air fryers, (I do not) and if you do, by all means use it without the melted butter to coat and cook accordingly.
  3. If you get your sauce too thick, thin with a bit of hot water.
  4. The secret to the sauce is cooking it slowly to caramelize the butter & allulose and then the same after adding the cream.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Vietnamese Onion Sauce

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Keto Vietnamese Onion SauceKeto Vietnamese Onion SauceKeto Vietnamese Onion Sauce. Most times when you see this sauce it is just some chopped green onions with cold oil poured on it, maybe a bit of salt & pepper and it’s called good to go. Well not this green onion sauce. This is actually a kicked-up version of keto Vietnamese green onion sauce and it is good on just about anything. I don’t most often use the white part of green onions but in this case I did. Keto Vietnamese onion sauce is best served at room temperature depending on what you will be serving it with (maybe warmed on vegetables) and I find that pork medallions or a good steak just can’t be beaten with this sauce. Probably best just left at room temperature. I think once you have tasted it, you will find it wonderful on all kinds of other foods, including vegetables. I ate a plain old salad with this green onion sauce as the dressing and it sure wasn’t plain as I ate.

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.

Vietnamese Onion Sauce
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Ingredients
  1. 6 Whole Green Onion Stalks Finely Chopped
  2. ⅓ C Olive Oil
  3. 1½ T Tamari
  4. 1½ T Ginger Paste (No Garlic)
  5. ½ T Sugar Substitute (I am Now Using Allulose***)
  6. 1 t Ground Pepper
  7. ¼ t Salt
Instructions
  1. Heat oil to nearly smoking.
  2. Chop and then mince green onion.
  3. Add salt, pepper, & sugar and really massage it into the onions.
  4. Add hot oil and it will (should) sizzle.
  5. Add tamari & ginger paste and mix well.
  6. Just let it sit on the counter until ready to use.
  7. 6 Servings
  8. 124 Calories, 0.3g Protein, 13.7g Fat, 1.1g Carbs, 0.4g Fiber, 0.7g Net Carbs
Notes
  1. The longer this sits, the better it will get.
  2. An easy way to get your green onions minced well is probably to put them into a small blender. I didn't do it because you have to pour such hot oil on them and just seemed like another gadget to have to clean.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pakistani Curried Chicken

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Low Carb Pakistani Curried ChickenLow Carb Pakistani Curried ChickenLow Carb Pakistani Curried Chicken. When we were at Michigan State University back in the stone ages, we had a lot of foreign exchange students and some of our friends were from Pakistan. I used to always love our pot luck dinners with them because the women would invariably bring a spicy, and I do mean spicy, chicken dish. Now I had never eaten chicken all cut up and still with the bones in them but hey, I was learning so I didn’t question it, I just ate it.

So here I am 50 years later and um, I take the bones out now and anyway I probably couldn’t sell you on the idea of a low carb Pakistani curried chicken with the bones still in anyway. I don’t know this for a fact but these women did not know what “curry powder” or “garam masala” was. They made their own spice mixes all from scratch. Hell, I didn’t know what this stuff was but I sure knew I loved it. So…this is my modern day version and you may adjust the spices as you wish. It is pretty tasty the way it is but also relatively tame when it comes to spiciness.

I have shown mine eaten with Cauliflower Grits and these are not to be confused with plain ole cauliflower rice. The grits are a totally different animal and will definitely soak up some of that wonderful 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.

Spicy Pakistani Curried Chicken
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Ingredients
  1. 1-1¼ Lbs Boneless Chicken Thighs
  2. ¼ C Olive Oil
  3. 1 Medium Onion Diced Small
  4. 1 Can Crushed Tomatoes (Diced Work As Well-See Below)
  5. ½ C Water (+ More If/As Necessary)
  6. 2 T Tomato Paste
  7. 1 t Ginger Paste
  8. 1 t Garlic Paste
  9. 2 t Ground Coriander
  10. 1½ t Ground Cumin
  11. 1 t Curry Powder
  12. 1 t Cayenne Pepper
  13. 1 t Crushed Red Pepper Flakes
  14. 1 t Salt
  15. ½ t Garam Masala
  16. ½ t Turmeric
  17. 1 C Cilantro (Divided)
  18. ½ C Full Fat Yogurt (I Used Labne)
Instructions
  1. Put all dry herbs & spices into a small dish.
  2. Cut chicken thighs into small bite-size pieces.
  3. In a large skillet sauté onions in olive oil until just beginning to brown on the edges.
  4. Add garlic & ginger paste.
  5. Add herbs & spices & “toast” for a couple of minutes.
  6. Add diced chicken and begin to cook.
  7. Add tomato paste & cook another couple of minutes. (Mixture will be very thick).
  8. Add about ½ the tomatoes & water and simmer uncovered 10-15 minutes.
  9. Add last of the tomatoes & water.
  10. Add ½ C Cilantro and the yogurt, again mixing to thicken and adding water only if necessary.
  11. Plate and sprinkle with last of the cilantro.
  12. 4 Servings
  13. 350 Calories, 27.3g Protein, 25.1g Fat, 7.2g Carbs, 1.5g Fiber, 5.7g Net Carbs
Notes
  1. To reiterate, this is easy, quickly made, and to-die-for good.
  2. I use my immersion blender to mix the tomatoes & water to make kind of a sludge but if you are using crushed tomatoes (I used diced) it shouldn't be necessary.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Choripán

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Keto ChoripánKeto Choripán. Who says you need to make this into a sandwich. Well, not me. Choripán is a traditional Argentinean street food sandwich consisting of grilled chorizo on bread topped with chimichurri sauce. So just skip the bread and eat it like a bunless burger & voilà keto choripán.

One of the things I have found is that chorizo is a subjective taste and differs greatly made by multiple companies. The one I’m showing is by far the best I have ever had, has no sugar, and they are such a small company they do not even need to put a nutrition label on their packages. It happens to be a very spicy chorizo which I personally love. They are located here in Oregon, I get it in a local co-op so you will need to find a good ground raw chorizo and just go for it as this is super easy to make. Served with Keto Spanish Rice for a complete Spanish dinner.

Keto Choripán

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.

Keto Choripán
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Ingredients
  1. 1¼ Lb Raw Chorizo
  2. ½ C Finely Chopped Italian Parsley (Flat Leaf)
  3. ¼ C Finely Chopped Cilantro
  4. ¼ C Olive Oil
  5. 2 t Garlic Paste***
  6. 1½ T Red Wine Vinegar
  7. 1 Finely Chopped Shallot
  8. ½ t Dried Oregano
  9. ½ t Salt
  10. ½ T Chopped Jalapeno Pepper (I Use Pickled Jalapeno)
  11. ¼ t Red Pepper Flakes
Instructions
  1. Divide chorizo into four 5 oz. patties.
  2. Chop and mix all chimichurri ingredients and allow to rest on counter for at least several hours.
  3. Cook chorizo patties until done, plate and drizzle with chimichurri.
  4. 4 Servings
  5. 549 Calories, 21.3g Protein, 50.3g Fat, 3.2g Carbs, 1.7g Fiber, 1.5g Net Carbs
Notes
  1. Best to make your chimichurri at least 4 hours ahead to allow it to mellow but I know there are people who can't/won't wait so don't say I didn't tell ya.
  2. If your chorizo of choice happens to be in link form then for heaven's sake use it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mediterranean Lamb Kebabs

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Keto Mediterranean Lamb KebabsKeto Mediterranean Lamb KebabsKeto Mediterranean Lamb Kebabs. Kebabs (Kefta or Kofta) made with ground meats are a staple in Mediterranean and Middle Eastern cuisine and this is another one of mine. Not long ago I put up a recipe for keto Middle Eastern Kebabs which has a totally different flavor profile than these keto Mediterranean lamb kebabs. They are both made with ground lamb but that is where most similarities ends so ah, I guess you will have to try them both to see which you might like best. The Middle Eastern kebabs are served with Tzatziki and these are served with a Tahini Sauce. As you also can see I learned I didn’t have to use a mixing bowl for the kebab mixture. I just left it on the butcher paper and mixed it with that little spatula.

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.

Mediterranean Lamb Kebabs
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Ingredients
  1. 1 Lb Ground Lamb
  2. ½ Medium Onion Minced
  3. 2 T Water
  4. 1 T Garlic Paste***
  5. 1 T Dried Mint
  6. 2 t Dried Parsley
  7. 2 t Dried Oregano
  8. 2 t Coriander
  9. 1 t Ground Cumin
  10. 1 t Cinnamon
  11. ¾ t Paprika
  12. ¾ t Salt
  13. ½ t Pepper
  14. ¼ C Toasted Pine Nuts (Garnish)
  15. 2 T Finely Chopped Cilantro Garnish)
  16. 8 Flat Skewers Soaked In Water
Lemon Tahini Sauce
  1. 2 T Full Fat Yogurt
  2. 2 T Water
  3. 1 T Olive Oil
  4. 1 T Tahini
  5. 2 t Lemon Juice
  6. ½ t Garlic Paste***
Instructions
  1. If using, toast pine nuts.
  2. Mix water with garlic paste.
  3. Combine all ingredients except nuts in a bowl making sure everything is well mixed.
  4. Divide into 8 portions, shape into ovals and put on skewers.
  5. Heat large pan to medium, cook on one side 3-4 minutes, turn, and cook on second side 2-3 minutes.
  6. Mix all tahini sauce ingredients and refrigerate until ready to use.
  7. 8 Servings As Appetizer 1 Each
  8. 207 Calories, 9.9g Protein, 17.9g Fat, 1.6g Carbs, 0.5g Fiber, 1.1g Net Carbs
  9. 4 Servings As Dinner 2 Each
  10. 414 Calories, 19.9g Protein, 35.9g Fat, 3.2g Carbs, 1.1g Fiber, 2.1g Net Carb
Notes
  1. All herbs/spices can be adjusted to your own tastes.
  2. Tahini Sauce in included in the nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Marsala Pork Tenderloin

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Keto Marsala Pork TenderloinKeto Marsala Pork TenderloinKeto Marsala Pork Tenderloin. I originally thought I would do the sauce for this keto marsala pork tenderloin with cooking sherry. I got out the marsala, compared the two smells, and went with the marsala. Was also originally going to add a bit of Dijon mustard to thicken the sauce and decided against that too. By the time it would have been time to add the mustard, the sauce tasted so good I didn’t want to ruin a good thing and as you can see I crossed out the mustard in the picture.

I sliced the pork tenderloin vertically instead of on the bias and I liked how that turned out too. You may notice the pinkness of my pork and this is definitely by design. I DO NOT eat well done pork of any kind. Now, if you kinda like shoe leather then by all means cook it to a grey center and I will give you directions for that method of cooking. I don’t even sear it and stick it into the oven to finish. I nearly always bring my meat to room temperature before cooking and for this keto marsala pork tenderloin I cooked all four sides in a sauté pan, let it rest for 10 minutes, then sliced and served it. Keto marsala pork tenderloin will serve 2-3 people depending on how large your tenderloin is. As you can see it is fabulous on any pork and that chop was scrumptious. You’d be surprised the wonderful flavors you get by cooking with non-traditional wines.

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.

Marsala Pork Tenderloin
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Ingredients
  1. 1-1¼ Lb Pork Tenderloin
  2. 1 t Butter
  3. 1 Thinly Sliced Shallot (Or ¼ Small Onion)
  4. ½ t Thyme (More To Taste)
  5. 3 T DRY Marsala Wine (Cooking Sherry Works As Well-Not As Good)
  6. 1 t Chicken Base***
  7. ⅓ C Heavy Cream
  8. Freshly Ground Pepper
Instructions
  1. Bring tenderloin to room temperature.
  2. Cut shallot paper thin.
  3. Add butter to small sauté pan, add shallots and cook until translucent & softened.
  4. Add marsala, thyme, and chicken base and simmer until reduced to about 1 T.
  5. Add heavy cream and reduce to desired thickness. I left mine somewhat loose.
  6. 3 Servings
  7. 395 Calories, 40.9g Protein, 22.1g Fat, 2.7g Carbs, 0.1g Fiber, 2.6g Net Carbs
  8. 2 Servings
  9. 593 Calories, 61.4g Protein, 33.2g Fat, 4.0g Carbs, 0.1g Fiber, 3.9g Net Carbs
Notes
  1. Directions for well done tenderloin. Sear tenderloin about 3-4 minutes both sides.
  2. Transfer to preheated 350° oven and bake for about 15 minutes or until there is no give to the meat when pushed on.
  3. Rest 5-10 minutes before slicing.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Middle Eastern Kebabs

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Keto Middle Eastern Lamb KebabsKeto Middle Eastern KebabsKeto Middle Eastern KebabsKeto Middle Eastern KebabKeto Middle Eastern KebabsKeto Middle Eastern Kebabs. They say that we eat with our eyes and if that’s true then these keto Middle Eastern kebabs are a good example. I am using some spices you may not be familar with but I can assure you they are used all over the world and are available in most grocery stores of any note and always in any Middle Eastern or kosher grocery. If you have looked at many of my food pictures you see these spices sprinkled liberally on lots of my Keto~Lowcarb Vegetables  avocados, HB eggs, etc. that I eat.  Lamb (and goat) are the predominant meats in the Middle East and Africa and I am featuring lamb here. I eat a LOT of lamb anyway so this is a natural for me. Yes, you can use ground beef and it will be OK, just not authentic. These are extremely easy to make and cook quite quickly. I am showing them with Tzatziki Sauce which is also quite traditional and the perfect accompaniment. Keto Middle Eastern kebabs can either be eaten as part of a complete meal or served as an Appetizer. If you are looking for equally delicious kebabs with a different flavor profile, you may also like Mediterranean Lamb Kebabs served with a Lemon Tahini Sauce.

I have shown the kebabs with and without pine nuts because they would be traditional but only served to guests and close loved ones. Alas, pine nuts are expensive no matter where in the world you happen to live. The last pic is for when you are feeling particularly lazy and don’t feel like making individual kebabs. Just make them into patties and call it good to go.

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.

Middle Eastern Lamb Kebabs
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Ingredients
  1. 1 Lb Ground Lamb
  2. ½ Small Minced Onion
  3. 2 T Water
  4. 1 T Garlic Paste***
  5. 2 t Cumin
  6. 2 t Coriander
  7. 2 t Sumac
  8. 2 t Aleppo Pepper Flakes (More As Garnish)
  9. 2 t Dried Mint
  10. 1½ t Salt
  11. 2 T Cilantro (As Garnish)
  12. 8 Flat Skewers Soaked In Water
Instructions
  1. Soak 8 flat skewers in hot water.
  2. As you can see from the last picture I decided not to dirty yet one more bowl and just use my butcher paper as the bowl. Very easy and no muss, no fuss.
  3. Add garlic paste to water and mix well.
  4. If using a bowl and excluding mint, sprinkle each ingredient over meat including garlic water and mix thoroughly.
  5. Divide meat mixture into 8 equal portions (about 2-2¼ oz. each), form and skewer.
  6. Cook on medium 3-4 minutes, turn and repeat.
  7. After plating garnish with additional sumac, Aleppo pepper and mint.
  8. 8 Servings As Appetizer 1 Each
  9. 176 Calories, 9.6g Protein, 14.4g Fat, 1.2g Carbs, 0.1g Fiber, 1.1g Net Carbs
  10. 4 Servings As Dinner 2 Each
  11. 352 Calories, 19.2g Protein, 28.8g Fat, 2.5g Carbs, 0.3g Fiber, 2.2g Net Carbs
Notes
  1. People in Africa and the Middle East most often eat in larger groups of people sharing many small plates of food so one of these kebabs would be eaten and the rest passed around.
  2. I hope once you have tried these new spices you will knock yourself in the forehead and realized you could have had a V-8.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Italian Pork Chops

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Keto Italian Pork ChopsKeto Italian Pork Chops. These are delicious and very easy to prepare. I make and use my own sugarfree Dry Italian Herb Mixture in bulk because I use it for so many things but any Italian herbs you may have will work and here are just a few examples of the way I use mine:  Cheese Pizza,  Italian Parmesan Garlic Knots, Italian Chicken Drumsticks,  Italian Bubble Bread,  Italian Garlic Parmesan Wings, and the list goes on.

No story to tell regarding keto Italian pork chops, I just kind of threw this together after a long day of grocery store shopping. I don’t just go to one store, I usually go to three and have been known to go to four. By the end of the day I’m tired, have lots of foods to choose from, and not much energy left to cook.

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.

Italian Pork Chops
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Keto Italian Pork Chops
  1. 4 Pork Chops (Bone-In Or Boneless)
  2. Fresh Pepper
  3. 2 T Butter
  4. 1 T Olive Oil
Creamy Herb and Wine Sauce
  1. ¾ C Heavy Cream
  2. ½ C White Wine
  3. ¼ C Lemon Juice
  4. 2 t Garlic Paste***
  5. 1½ t Italian Herbs
  6. 1 t Chicken Base***
  7. ¾ t Dried Thyme (Divided)
Instructions
  1. Add butter & olive oil to pan on medium low until hot.
  2. Cook chops about 3-4 minutes per side and plate to rest.
  3. With a still hot pan, add ½ t thyme and everything but the heavy cream. Simmer until all but 1-2 T remain.
  4. Add heavy cream and reduce to desired consistency.
  5. Top chops with sauce and sprinkle with remaining thyme.
  6. 4 Servings
  7. 582 Calories, 36.1g Protein, 42.0g Fat, 1.7g Carbs, 0.1g Fiber, 1.6g Net Carbs
Notes
  1. Boneless about 6-7 oz. or Bone-In about 12 oz.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mushroom Pork Chops

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Keto Mushroom Pork ChopsKeto Mushroom Pork ChopsKeto Mushroom Pork Chops. Bought this gorgeous little pork chop at my meat market and let it sit in the fridge for several days before I decided what to do with it. I “future cook” which simply means when I need cooked mushrooms, I buy & cook 2½-3 lbs. at a time, fry them, portion them, and freeze them for use when needed. I do this with lots and lots of things. I had already bought some fresh thyme for another dish, I always have cooked bacon in the fridge for when I need it soooo…hence the birth of these spiffy little keto mushroom pork chops. Super easy to make and full, full, full of flavor.

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 Pork Chops
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Ingredients
  1. 4 Pork Rib Chops Room Temperature (Bone-In or Bone Out)
  2. ½ Lb Sliced Mushrooms
  3. ¼ Lb Bacon
  4. 2 t Garlic Paste***
  5. ½ C Heavy Cream
  6. ¼ C Water
  7. 1 T Olive Oil
  8. 1 t Dried Thyme + More To Taste
  9. 1 t Chicken Base***
  10. ½ t Porcini Dust *** (Optional But Over The Top In Flavor)
  11. Salt & Pepper
  12. Fresh Thyme Leaves As Garnish
Instructions
  1. Lightly salt & pepper pork chops and bring to room temperature.
  2. Cook and crumble bacon. Reserve fat, set aside.
  3. Slice mushrooms and sauté in bacon grease on medium high heat. Set Aside.
  4. Add olive oil to large pan sauté on medium and cook to desired doneness. I cook my pork to no more than medium.
  5. Plate chops to rest.
  6. In smaller sauté pan add heavy cream, water, dried thyme, chicken base, garlic, mushrooms & bacon and reduce to desired thickness.
  7. Cream the chops and sprinkle with fresh thyme if using.
  8. 4 Servings
  9. 477 Calories, 30.3g Protein, 28.8g Fat, 2.8g Carbs, 0.6g Fiber, 2.2g Net Carbs
Notes
  1. If you don't have porcini dust then ¼ C of reconstituted dried porcinis work just as well.
  2. Had left-over fresh thyme leaves from another new recipe so if you don't have them no biggie.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/