Category Archives: Entrées

Keto Meatloaf For Two

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Keto Meatloaf For TwoKeto Meatloaf For Two and it’s is so easy even a caveman could make it. Another Covid-19 recipe for two, for you and your sweetie and it is sure to please. I did mine in a small loaf dish but if you don’t have one you can mound it free form into a loaf so there are no excuses not to try this really tasty little keto meatloaf for two.

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.

Meatloaf For Two
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Meatloaf
  1. ⅓ Lb Ground Fatty Hamburger
  2. ⅓ Lb Ground Pork
  3. ¼ C Pork Rind Dust***
  4. 1 Egg
  5. ¼ C Finely Diced Or Minced Onion
  6. 2 T Sour Cream (Or Yogurt)
  7. 1 T Dijon Mustard
  8. ½ t Garlic Salt
  9. ½ t Ground Sage
  10. ¼ t Curry Powder
  11. ¼ t Ginger Powder
  12. ¼ t Allspice
  13. ¼ t Pepper
  14. ¼ t Liquid Smoke
Sauce
  1. ⅓ C Allulose***
  2. 2 T Apple Cider Vinegar
  3. 1 T Dijon Mustard
  4. 1 t Orange Extract
Meatloaf
  1. Preheat oven to 350°.
  2. Mix all ingredients well.
  3. Form into a loaf (or into a small loaf pan if you have one).
  4. Bake 25-30 minutes, remove from oven, rest 5-10 minutes, and cut into 6 small pieces.
Sauce
  1. Beat all ingredients.
  2. On low heat bring to simmer for a minute or so. The sauce will thicken. Remove from heat.
  3. Plate meatloaf and drizzle with sauce.
  4. 2 Servings
  5. 470 Calories, 34.5g Protein, 32.9g Fat, 3.2g Carbs, 0.3g Fiber, 1.9g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Louis Salad

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Keto Louis SaladKeto Louis Salad. There are lots of things to be said of Keto Louis Salad and first, we should talk about the spelling of the name of this danged delicious salad. It can be spelled Louis or Louie but no matter how you spell it or where you see it on a menu, you will recognize what it is and Keto Louis Salad is as good as it is simple and delicious. I have always spelled it as Louis so that is the name of my salad.  I have left it as traditional and simple with only seafood, tomatoes and hard boiled eggs but many people and restaurants add asparagus and many other ingredients. My personal opinion: That’s called a Chef’s Salad where just about anything goes including a dressing of your choice. This is a specific salad & dressing and again in my opinion, should be made as such. Keto Louis Salad can be made with either bay shrimp or pulled crab and I made it using both.

Now in theory, the salad is to made with the dressing going down over everything but the seafood with tons of freshly ground pepper and then with the seafood kind of as the crowning glory, but for visual purposes I put the dressing to the side so I could get a better picture and don’t forget tons of freshly cracked pepper.

I don’t know if a Shrimp or Crab Louis Salad is truly the “king” of salads but it has to stand as right up there at the top. The dressing is fabulous on a Rueben sandwich (if you can eat one) and no, Louis Dressing is NOT 1,000 Island Dressing. Other large salads to be eaten as dinner might be Caesar Salad,  Bacon Broccoli Salad,  Vietnamese Shrimp Bowl,  Steak Salad,  and the famous Cobb Salad.

I do not use much iceberg lettuce (I think maybe 2-3 recipes on the site) but there are times when it is the only lettuce you can use. If prepped properly it is about the crispiest lettuce that I know of and the directions are below for exactly how to do it. I don’t always advocate chopping lettuce with a knife because it causes the lettuce to “rust” quickly (it is better torn) but in this case it will be used relatively quickly so for convenience I do use a knife.  The technique works with Romaine as well.

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

As I am a Type II diabetic, all recipes on this website are Keto~Low Carb and Diabetic Friendly.

Louis Salad
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Ingredients
  1. ½ C Mayonnaise
  2. 2 T Olive Oil
  3. 2 T Chili Sauce
  4. 2 T Sugar Free Ketchup
  5. 2 T Fresh Lemon Juice
  6. 2 T Finely Sliced Green Onion Tops
  7. 1 t Worcestershire Sauce
  8. ½ t Dijon Mustard
  9. ¼ t Onion Powder
  10. ¼ t Garlic Powder
  11. 8 C Crisp & Cold Chopped Iceberg Lettuce
  12. 1½ C Tomato Small Dice
  13. 4 Chopped Hard Boiled Eggs
  14. 1 Lb Bay Shrimp, Crab, Or Combo
  15. Lemon Wedges (Garnish)
  16. Freshly Cracked Pepper
Instructions
  1. DRESSING
  2. Mix all ingredients well, put in a 1 cup jar, and refrigerate.
  3. SALAD GREENS
  4. Take off the outer leaves of the head (if badly wilted) and core it. Cut in half and then cut to desires piece sizes-optimally about 1”. Put into sink of cold water and swish it around. Drain the sink, shake off the excess water, put is a bowl, cover with film, and put in the fridge for at least an hour. This will be the crispiest lettuce ever and it works very well for most lettuce and no, you do not need ice. That crispy lettuce you get in a restaurant? Well, that’s how they do it-by the tubful.
  5. ASSEMBLY
  6. Put down lettuce, top with egg, then tomatoes, then sauce, then cracked pepper, and lastly sprinkle on the shrimp. Serve with a side wedge of lemon.
  7. 4 Servings
  8. 449 Calories, 9.1g Protein, 36.0g Fat, 14.3g Carbs, 4.8g Fiber, 9.5g Net Carbs
Notes
  1. Good Grief, this is good and is easily enhanced with asparagus, cucumbers or...
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cajun Shrimp Peppers & Grits

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Keto Cajun Shrimp Peppers & GritsKeto Cajun Shrimp Peppers & GritsKeto Cajun Shrimp Peppers & GritsKeto Cajun Shrimp Peppers & Grits. This recipe originally came from Tillies Restaurant in Short Hills, NJ and sadly, it is now permanently closed. If you are interested in watching the video of how this is made you can see it here. I don’t really even have much to say about this recipe except that it is beyond good and I will let the dish speak for itself.

Of course I did need to change the grits to Cauliflower Grits but otherwise keto Cajun shrimp peppers & grits is as close to the original as possible. Now I’m supposing here, and if you can’t get shishito or padron peppers, then jalapeno peppers would work. I do have access to shishitos and it is what I used but please don’t not make this because you can’t find the right peppers. The biggest difference is that shishitos and padrons are just not quite as spicy as jalapenos.

You will need to used cauliflower grits here and they couldn’t be much easier to make. I do several heads at a time, portion them into ½ cup servings, freeze them and that way I can have them ready when I want them. One head of cauliflower will make fours servings for the recipe.

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.

Shrimp Peppers & Grits
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Shrimp
  1. 1-1¼ Lbs Peeled Shrimp
  2. 2-3 T Favorite Cajun Spices
  3. 12 Fresh Shishito Or Padron Peppers Sliced ¼”
  4. 1 Medium Shallot Or Half A Small Onion
  5. 12 Whole Roasted Garlic Cloves
  6. 6 T Butter
  7. ¼ C Brandy
  8. 2 T Cooking Sherry
  9. 2 t Worcestershire Sauce
  10. Green Onion (Garnish)
Grits
  1. 2 Cups Cauliflower Grits-Best (Or 2 Cups Mashed Cauliflower)
  2. 1½ t Dried Thyme
  3. ½ t Salt
  4. ⅓ C Heavy Cream
  5. 4 T Butter
Shrimp
  1. Generously sprinkle Cajun spices all over peeled shrimp.
  2. In hot pan melt 2 T butter to brown, and quickly sear seasoned shrimp. Set aside.
  3. Add 2 T butter to pan, letting it begin to brown then add peppers & thinly sliced onions and sauté to translucency.
  4. Add brandy, sherry, & Worcestershire sauce to deglaze pan.
  5. Add back shrimp to heat while also adding last 2 T butter to thicken sauce.
Grits
  1. Put all ingredients except butter into a medium saucepan, mix and cook heat. Add and mix in butter 1 T at a time.
  2. Put grits into a serving bowl, top with shrimp, and garnish with green onions.
  3. 4 Servings
  4. 393 Calories, 9.4g Protein, 35.5g Fat, 8.8g Carbs, 2.2g Fiber, 6.6g Net Carbs
Notes
  1. Nutritionals include grits.
  2. Many of the carbs come from the garlic cloves (about 1 per clove) so if you want fewer carbs use fewer garlic cloves.
  3. You are not going to get much garlic flavor until…you bite into one of those roasted cloves and then…it will dissolve...explode in your mouth and...wow, what a treat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pork Tenderloin

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Keto Pork TenderloinKeto Pork Tenderloin. So, I have been working on a few Covid-19 stay at home recipes for two to three people and this keto pork tenderloin is another one. Others include a Cheese Pizza For Two and Beef Tataki. All are very easy to make, absolutely fabulous to eat and may get you some attention. I love, love, love pork tenderloin, I easily eat it every two-three weeks and am always looking for different ways to fix it with different sauces to enhance it. Keto pork tenderloin is a winner, winner porky dinner. I fixed some whole roasted-in-olive oil cloves of garlic for another new recipe coming soon so I used it to garnish for the picture but I used garlic paste in the recipe which is a heck of a lot easier and fewer carbs. If you love garlic, the whole cloves atop the dish is a pretty stunning presentation and  you are left with some lovely garlic-infused oil to use at some later date.

Maybe the best reason to make this, if you do it right is that the pork can be made in a skillet with no oven use and yes, I’m betting it would be good done on the grill too.

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 lowcarb and diabetic friendly.

Pork Tenderloin
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Ingredients
  1. 1 Pork Tenderloin (about 1-1¼ Lbs.)
  2. 2 T Olive Oil (Or Butter Separated)
  3. ¼ C Minced Onions (Or Shallots)
  4. 1 T Garlic Paste***
  5. 2-3 T Coarsely Ground Black Pepper (Fresh Is Always Better)
  6. 2 T Red Wine
  7. 2 t Beef Base Or To Taste (Yes, Chicken Base Will Work As Well)
  8. ½ C Heavy Cream
  9. Parsley To Garnish
Instructions
  1. Heavily coat all sides of your pork tenderloin with pepper and bring to room temperature.
  2. In small skillet on medium-low heat, melt 1 T fat, add onion and cook until translucent.
  3. Add wine and slowly reduce until about ½ T remains and it won’t take long.
  4. Add beef base, garlic & heavy cream and slowly reduce to desired consistency.
  5. On medium heat and in a larger skillet melt last T of fat. Add tenderloin and cook about 4-5 minutes, then turn and cook another 4-5 minutes.
  6. Turn onto each side and cook an additional 1-2 minutes. The idea is to not overcook the meat and when sliced, it should have a very distinct pink color in the center. There is nothing as bad as an overcooked pork tenderloin.
  7. Slice on the diagonal, plate, and get ready for some good eats.
  8. Dab on sauce and garnish with parsley.
  9. 3 Servings
  10. 381 Calories, 37.7g Protein, 26.3g Fat, 3.3g Carbs, 0.2g Fiber, 3.1g Net Carbs
  11. 2 Servings
  12. 571 Calories, 45.6g Protein, 39.5g Fat, 5.0g Carbs, 0.3g Fiber, 4.7g Net Carbs
Notes
  1. I like my pork tenderloin quite pink in the center which keeps it fall-apart-tender to cut. If you like yours completely grey inside then do it a minute or so longer on each side.
  2. If your tenderloin is very large you can always butterfly and flatten it. As you can see from my pic, mine are small, come to me butchered as seen, and do not need butterflying.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cheese Pizza

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Low Carb Cheese PizzaLow Carb Cheese PizzaLow Carb Cheese Pizza. I have wanted to do a low carb cheese pizza for a while and today was the day. It will easily feed three adults and if you have children, cut it into eight wedges instead six, it will feed them as well. I have given the nutritionals for 3 ways to combine pieces.

This is a thin crust pizza and yes, it gets crispy enough to pick it up by the piece. I have shown a pic of the bottom which gets even a bit crispier when put back into the oven to finish melting the cheese. If truth be told I like my cheese a little runnier than shown but I have to say it sure looks pretty in the picture and it was crispy good.

 So I, like most everyone else, am sort of stuck at home with this crummy Covid-19 stuff. Not because I wouldn’t go out when I want to, but because there are not many places left to go except to the grocery store and I am only doing that every 8-9 days. It used to be weekly on Wednesday because of senior day at two of the places I go but they have extended senior day to everyday and I really didn’t always need to go on Wednesday.

Low carb cheese pizza is another Covid-19 dinner and I hope you enjoy it. This is the recipe for the dry Italian Herbs that I use but any herb mixture you like will work just fine.

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

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

Cheese Pizza
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Crust
  1. ½ C Carbalose Flour
  2. 1 T Wheat Gluten
  3. 1 T Coconut Flour
  4. ¼ t Dry Italian Dipping Ingredients
  5. ¼ t Salt
  6. 1 T Golden Flaxseed Meal
  7. 1 T Warm Water
  8. ¼ C Warm Water+More As Needed 1 T At A Time
  9. ½ T Yeast
  10. ¼ t Sugar
  11. 1 T Olive Oil
  12. 1 Drop Liquid Sucralose
Sauce
  1. 1 T Tomato Paste
  2. 1 T Olive Oil
  3. 1 t Dry Italian Dipping Ingredients
  4. 1-2 t Garlic Paste (Depending On How Garlicky You Like Things)
  5. 3-4 T Water
Topping
  1. 2 C Full Fat Mozzarella Cheese
  2. 2 T Parmesan Cheese
  3. 1 T Olive Oil Drizzled Over Finished Pizza (Optional)
  4. Fresh Basil (As Garnish)
Instructions
  1. Preheat oven to 350°.
  2. Put 1st 5 ingredients in processor & pulse to mix.
  3. Add 1 T warm water to flaxseed meal and allow to sit 10 minutes.
  4. Add ¼ C warm water to yeast and sugar and allow to bubble (bloom) for 10 minutes.
  5. Add olive oil and sucralose to bloomed yeast and slowly add to dry ingredients.
  6. Process for 1-2 minutes, adding more water as/if necessary to make a soft dough.
  7. Let rise 15-20 minutes.
  8. If you have a Silpat matt turn dough into center and roll dough as thinly as possible to about an 11” disk.
  9. Transfer to pizza pan or appropriate size pan, dock dough, and bake 10-12 minutes or until it is just beginning to lightly brown. Remove from oven.
  10. Mix all sauce ingredients.
  11. Grate mozzarella cheese.
  12. Smear sauce on pizza disk, top with cheese sprinkle with Parmesan cheese, and put back into oven until cheese is melted, gooey, and barely beginning to gets spots of brown.
  13. Garnish with basil and cut into 6 or 8 wedges.
  14. Drizzle with last 1 T olive oil.
  15. 8 Slices Each
  16. 165 Calories, 11.5g Protein, 12.0g Fat, 5.7g Carbs, 2.6g Fiber, 3.2g Net Carbs
  17. 6 Slices Each
  18. 220 Calories, 15.3g Protein, 16.0g Fat, 7.6g Carbs, 3.4g Fiber, 4.2g Net Carbs
  19. 3 Servings 2 Slices Each
  20. 440 Calories, 30.5g Protein, 32.1g Fat, 15.1g Carbs, 6.8g Fiber, 8.3g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
Keto Shrimp De Jonghe

Keto Shrimp De Jonghe

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Keto Shrimp De JongheKeto Shrimp De JongheKeto Shrimp De Jonghe.  According to record this is a famous dish coming from…Chicago and I’m not sure I care where it came from, but it is truly quite divine. The original recipe was made with tons of butter and bread crumbs and about the only thing I have changed is the breadcrumbs. A cook always mixes and matches spices to their own liking, this is mine, and danged good if I do say so myself.

The idea is that the shrimp be swimming in a buttery breadcrumbed, herby pool of fatty unctuousness and this keto shrimp De Jonghe is all that. Now, do pork rinds taste like bread crumbs? No certainly not, but man, they do make a fabulous stand-in. I had half a mind to try it with Carbalose Bread Crumbs and I’m glad I didn’t as the dish is absolutely perfect the way I tested and then wrote it.

So here we go. Keto shrimp De Jonghe. It’s very easy to make and quite a satisfying keto meal.

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

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

Shrimp De Jonghe
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Ingredients
  1. 1¼-1½ Lbs Peeled Raw Shrimp
  2. 12 T Soft Butter (1½ Sticks)
  3. 1 C Pork Rind Dust***
  4. 1 Small Minced Shallot
  5. 1½ T Garlic Paste***
  6. ½ C Sherry
  7. 1 T Dried Parsley
  8. 1 T Dried Chives
  9. 1½ t Dried Thyme
  10. 1 t Salt
  11. ¼ t Cayenne Pepper
  12. ¼ t Paprika
Instructions
  1. Preheat oven to 375°.
  2. Add all ingredients except shrimp into a food processor and process into a paste.
  3. Peel shrimp, including the tail, and lay closely together in a baking dish. With a spoon, dollop butter mixture over all shrimp and spread to cover.
  4. Bake about 18-20 minutes until bubbly around edges.
  5. 4 Servings As Dinner
  6. 606 Calories, 44.0g Protein, 42.8g Fat, 4.0g Carbs, 0.0g Fiber, 4.0g Net Carbs
Notes
  1. Dish is probably best eaten with a knife and a spoon otherwise you are defeating the sauce completely. As you can see I first did mine in an individual casserole dish that contained the buttery mixture perfectly and if you don't have these I would suggest serving in a bowl. (3rd Pic)
  2. I was a little worried that the sauce would not stay in the dish while baking…It was close.
  3. This would probably be very good served over spaghetti squash and in my bowl, I put it over cauliflower grits with green beans.
  4. Can be served at a dinner party as an appetizer for 8.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Beef Tataki

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Keto Beef TatakiKeto Beef TatakiKeto Beef Tataki. I often scour the internet for recipes I have never tried and keto beef tataki is one of those dishes, it sounded terrific, I had all the ingredients on hand, so I decided to try it. OMG it is unbelievable and seriously, not difficult to make at all assuming you have a mandoline for paper thin slicing of the vegetables. The beef is flash sauteéd, cooled, marinated for four hours, and then thinly sliced cold by hand.

The original recipe was kind of a sexy dinner for two people, I left it at that and it could also be used as an appetizer for six. I doubt you would be interested in fixing this as a family dinner, but it can easily be doubled for a dinner party of four to six. I am telling you THIS. IS. GOOD. And despite the list of ingredients it is relatively very, easy. The only thing I changed is the use of honey and the small amount is not needed with the use of an alternative sweetener.

I am writing this recipe in the middle of the Covid19 Pandemic so, if you either have the ingredients or access to them, keto beef tataki is a really nice dinner to fix for someone special that you are cooped up with during this God awful mess we have and are still in.

If by any chance you cut your own whole tenderloin there is a hunk of meat called the wing muscle, it’s usually about a pound, is perfect for this dish, and what I used which I then sliced in half lengthwise to get the second picture up-top.

If you don’t eat with chop sticks (and you should at least try) then this is also a great plate to eat like an animal…very slowly…with your fingers.

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

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

Beef Tataki
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Ingredients
  1. 1 Lb Beef Tenderloin (Smaller Tail End if You Can Get It)
  2. 1 t Sesame Seeds (Optional-As You Can See I Tried It-Don’t Bother)
Marinade
  1. 2 T Tamari
  2. 2 T Sugar-Free Rice Wine Vinegar
  3. 2 T Lemon Juice
  4. 1 T Allulose (Or Sweetener Of Choice)
  5. 2 T Minced Green Onion Tops
  6. 1 t Fish Sauce
  7. 1 t Dried Chili Flakes
  8. ¼ t Dried Thyme (Crushed If You Have It)
Salad
  1. 1 Persian Cucumber Sliced Paper Thin
  2. 2 Radishes Sliced Paper Thin (I Used About 3” Of Daikon Radish)
  3. 1 Shallot Sliced Paper Thin
Salad Vinaigrette
  1. 1 T Olive Oil
  2. 1 t Sugar-Free Rice Wine Vinegar
  3. 1 t Tamari
  4. 1 t Allulose*** (Or Sweetener Of Choice)
  5. ¼ t Salt
  6. ¼ t Pepper
Garnish
  1. 1½ T Olive Oil
  2. Salt
  3. Freshly Ground Pepper
  4. 2 t Fresh Thyme Leaves (Yes, More And Optional)
Instructions
  1. Heat sauté pan to hot. Cut tenderloin in half lengthwise, and quickly sear all sides of tenderloin or steak. (You want it rare). Set out to cool and it won’t take long.
  2. Mix all marinade ingredients, put into a sealable plastic bag, and when steak is cool put into the bag and refrigerate 4-5 hours. SAVE THE MARINADE.
  3. Slice daikon radish, rinse under cold water, put into small bowl, salt generously, and add cold water to just cover. (This will soften the radish).
  4. Make vinaigrette, slice shallot and put into vinaigrette. (This will soften shallots).
  5. Slice cucumber, put into bowl, (no water) and very lightly salt. (This will soften cucumber).
  6. When ready slice meat as thinly as possible and arrange on plate.
  7. Drain radish well, add to cucumber, mix and arrange on plate.
  8. Place shallots on top of salad, then spoon dressing over all.
  9. Put remaining marinade in small dipping bowl and put in the center.
  10. Drizzle meat with olive oil, lightly salt, then sprinkle with thyme leaves.
  11. 2 Servings
  12. 493 Calories, 57.5 Protein, 26.3g Fat, 8.9g Carbs, 3.3g Fiber, 5.6g Net Carbs
Notes
  1. I think a flat iron steak might make a good stand-in for beef tenderloin and a hanger steak works really well.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Shrimp & Green Beans

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Keto Shrimp & Green BeansLow Carb Shrimp & Green BeansLow Carb Shrimp & Green Beans. I consider this low carb shrimp & green beans dish to be Middle Eastern because it has so many Middle Eastern elements in it like um…pretty much everything. It is put together very easily assuming you have Cauliflower Grits in your freezer, which I always do. In fact, when I am down to a couple of servings I get a couple more heads and make more. They freeze beautifully and can be defrosted quickly to be used in so many ways like Grillades Over Cheesy Grits,  Cajun Shrimp & Grits,  Tater Tots,  Polenta Cakes,  Shrimp Étouffée  and Shrimp & Grits to name a few.

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

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

Shrimp & Green Beans
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Ingredients
  1. 1 Lb Shrimp
  2. ½ Lb Fresh Green Beans
  3. 1 T Olive Oil
  4. 3 T Butter
  5. ½ C Full Fat Greek Yogurt
  6. 1½ Lemons Juiced (Divided)
  7. 1 T Za'atar
  8. 1 T Garlic Paste*** (Divided)
  9. 1 T Dried Mint
  10. 1 Very Thinly Sliced Shallot
  11. 1 Large Chopped Roma Tomato Or About 12 Halved Cherry Tomatoes
  12. ¼ C Cilantro (Garnish)
  13. ¼ C Green Onion Tops (garnish)
  14. 2 C Cauliflower Grits Used As Your Couscous
  15. Salt & Pepper
Instructions
  1. Cut green beans in half on the diagonal, simmer in water until tender, drain well, sauté in 1 T butter, add 2 t garlic paste for last minute and set aside.
  2. Sauté shallot to translucent in 1 T butter and set aside.
  3. Very quickly sauté shrimp in 1 T olive oil and last 1 T butter. Add tomatoes to heat.
  4. Add back sautéed green beans and onions to heat.
  5. Mix yogurt with 1 juiced lemon, za’atar, 1 t garlic paste, and mint.
  6. Heat, grits, add juice of last ½ lemon and salt & pepper to taste.
  7. Plate, dab with yogurt mixture, and garnish with cilantro and green onions and more mint if wanted.
  8. 4 Servings
  9. 350 Calories, 26.5g Protein, 21.3g Fat, 10.9g Carbs, 2.9g Fiber, 8.0g Net Carbs
Notes
  1. Cauliflower Grits are included in nutritionals.
  2. If wanted you may serve your tomatoes raw and to garnish dish. I did it because I didn’t have cherry tomatoes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Shrimp Toast

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Keto Shrimp ToastKeto Shrimp ToastLow Carb Shrimp Toast. So, I have been watching this series on NetFlix called The Chef’s Show and one of the many recipes that has been done was simply called Shrimp Toast. I’m thinking that not only did it seem easy, but something very, very tasty so…I thought I’d give it a try. I already had all the ingredients that were called for and this is my result. If you ever do watch it, you’ll see that mine is not too much different except for gochujang. Koreans use  gochujang for just about everything and I don’t have any, let alone would I use it. It is very sugary and hot so if you want a spicier or sweeter keto shrimp toast then you could use a hot sauce and a bit of sugarfree sweetener of some kind. Now, if you do not make Carbalose Bread, or some version of low carb bread you will have to punt on that ingredient and perhaps serve it in a bowl but I did use it and the low carb shrimp toast that resulted was divine. The idea of the bread is to soak up all those heavenly juices and yes, it does do that.  I think using Cauliflower Grits, which I used the following night, would be the best food option under your shrimp. I make and freeze cauliflower grits so I can use them when wanted.

The original recipe used head-on prawns and I’m thinking you may not be interested in that so yes, I did use peeled shrimp. It of course looked kinda messy and if you like that messy stuff then by all means get head-on shrimp.

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

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

Shrimp Toast
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Ingredients
  1. 1 Lb Large Shrimp
  2. ¼ C Pepper Paste (Paste Made Of Red Peppers)
  3. 2 T Olive Oil
  4. 4 T Butter (Divided)
  5. ½ C White Wine
  6. 1 Lemon Juiced
  7. 1 Lemon Wedged
  8. 2 Juiced Limes
  9. 1 t Salt
  10. 2 t Garlic Paste***
  11. 1 Small Onion
  12. Cilantro
  13. 4 Slices Buttered Toasted Bread (If Using And Optional)
  14. ⅓ C Heavy Cream Or 1 Small Can Coconut Milk
Instructions
  1. 4 Slices Buttered Toasted Bread (If Using And Optional)
  2. Toast & butter bread if using.
  3. Sauté onion in 1 T olive oil and 1 T butter.
  4. Add garlic and sauté 30 seconds more.
  5. Add pepper paste, white wine, juiced lemon & limes, salt, and mix well.
  6. Add coconut milk or heavy cream and bring to slow simmer.
  7. On high heat, in separate pan, sauté shrimp in 1 T olive oil & 1 T butter cooking only 30 seconds or so on each side.
  8. Add to liquids and simmer 1-2 minutes.
  9. Swirl in last 2 T butter one at a time to thicken sauce.
  10. Serve over toast or cauliflower grits and garnish with cilantro and a lemon wedge.
  11. 4 Servings
  12. 420 Calories, 23.8g Protein, 30.3g Fat, 6.0g Carbs, 0.4g Fiber, 5.6g Net Carbs
Notes
  1. After sautéing your onion this will all go very quickly so have all your ingredients cut and ready.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cajun Shrimp & Grits

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Keto Cajun Shrimp & GritsKeto Cajun Shrimp & GritsKeto Cajun Shrimp & Grits. This is such a fabulously easy recipe that it’s a shame you have to wait to go to New Orleans to get it. Well, you don’t and here’s a good recipe to start with. Keto Cajun shrimp & grits is spicy, piquant, and every bit as good as what you can get elsewhere and a bit of good news:  It is not nearly as expensive as eating it in a restaurant. Yes, the Grits are made with cauliflower but by the time you are finished with them you are not going to know. You can use any cheese of your choosing in the grits and I chose Mozzarella because It is what I happened to have on hand but cheddar, white cheddar, or any cheese of your choice works.

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

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

Cajun Shrimp & Grits
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Ingredients
  1. 1 Head Cauliflower Grits (4-5 Servings) Or 4 Servings Mashed Cauliflower
  2. 1-1¼ Lbs. Shrimp
  3. Favorite Cajun Spice To Taste (Don't Be Shy) And I Have Used Cajun's Choice forever
  4. 1⅓ C Heavy Cream
  5. 1 T Chicken Base***
  6. ½ t Thyme
  7. 1 C Shredded Cheese
  8. 4 T Butter
  9. ¼ C Green Onion Tops
Instructions
  1. Liberally sprinkle both sides shrimp with Cajun spices.
  2. Add heavy cream, chicken base, thyme, and additional ½ t thyme to medium sauce pan, bring to low and simmer until thickened. Add grits to heat-add cheese to melt and smear grits on bottom and sides of bowls.
  3. Heat 2 T butter to brown, add ½ shrimp and sear on both sides. Repeat. This will not take long.
  4. Place shrimp on grits, sprinkle with green onions and serve.
  5. 4 Servings
  6. 596 Calories, 27.5g Protein, 50.1g Fat, 5.8g Carbs, 1.9g Fiber, 3.9g Net Carbs
Notes
  1. For an absolute added taste treat add 2-3 T butter to hot pan after finished with shrimp and brown the in with the left-over pan spices, then drizzle it over the shrimp.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Eggplant Mushroom Lasagna

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Keto Eggplant Mushroom LasagnaKeto Eggplant Mushroom LasagnaKeto Eggplant Mushroom Lasagna. It would be customary to think of lasagna with a red sauce but no, this keto eggplant mushroom lasagna is made with a white wine cream sauce. I know it is not much to look at but boy oh boy is it good, assuming you like eggplant, cheese, mushrooms and oozy gooey food.  If you have looked at many of my dinner plates you have seen lots of eggplant as a side dish but this takes center stage on the plate. Your portion will be larger than mine as I only made ⅓ the recipe and because I always eat many other things with dinner. Despite the picture, there is no basil in the recipe…I ate it with my tomatoes…with abandon.

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

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

Eggplant Mushroom Lasagna
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Ingredients
  1. 3 Medium Eggplant
  2. ½ C Olive Oil
  3. ½-¾ Lb Mushrooms
  4. 3 T Butter
  5. ½ Medium Onion
  6. ¼ C White Wine
  7. 2 C Mozzarella Cheese
  8. ¾ C Heavy Cream
  9. 4 Oz Cream Cheese Room Temperature
  10. ⅓ C Parmesan Cheese
  11. 2 t Dried Marjoram
  12. 1 t Salt
  13. ½ t Pepper
Instructions
  1. Preheat oven to 350°.
  2. Beat cream cheese until smooth, add heavy cream, salt, pepper, and marjoram and mix well.
  3. Peel eggplant (or not) and slice into 1" rounds.
  4. Drizzle oil on rounds and cook on medium low until nicely browned and beginning to collapse. You will probably need to do this in 2-3 repeats and if you need more olive oil for pete's sake add it.
  5. Slice mushrooms, sauté in 2 T butter and set aside.
  6. Mince onion, sweat in 1 T butter until translucent and soft, add back mushrooms, add white wine and simmer until very little wine remains.
  7. Smear a little heavy cream sauce in 8x8" glass baking pan, put down as many eggplant rounds as you can manage and smear ½ of what's left on top. Next put ½ of mushroom onion mixture, sprinkle half the mozzarella and then sprinkle with ½ Parmesan cheese.
  8. Repeat.
  9. Put into oven about 20-25 minutes or until bubbly around the edges and the cheese is oozy goozy throughout.
  10. Let rest on counter 10 minutes and serve it up.
  11. 6 Servings
  12. 572 Calories, 12.2g Protein, 49.6g Fat, 6.4g Carbs, 1.0g Fiber, 5.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Ranch Chicken Milanese

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Keto Ranch Chicken MilaneseKeto Ranch Chicken Milanese.  Don’t think for one minute that I don’t look at recipes on the internet because I do…and lots of them. Most don’t interest me much but I came upon a Ranch Milanese with radishes & cucumbers as garnish which sounded sort of interesting to me.  The problem with nearly every recipe are the attending carbs in flour, panko crumbs, etc. which we are not interested in so…I have changed the high carby ingredients and it actually sounds better and probably tastes better than the original.

Yes, I do have Maggi seasoning sauce and the original recipe says it can be swapped out with soy sauce.  There is a HUGH difference in flavors and I used the Maggi. You may have been lucky enough at some point in your life to have eaten Kewpie Mayo and it is my belief the Maggi sauce makes this taste like Kewpie mayo. I also always have Aleppo pepper, use it extensively, and suggest you might get a little to try. It is available from most any Middle Eastern grocery store.  I believe once you have tried it, you too will always want it around. If you look closely at the buttermilk (Bulgarian) it is 3.5% butterfat and thick as mud. It you drink buttermilk, it is absolutely divine. It’s a bit tangier than the regular old anemic stuff but in my opinion it’s so much better.  I then freeze it in 2 T cubes and have when needed. Sadly, I can no longer get this buttermilk but…I now have an even better substitute…powdered buttermilk and it is now reflected in the recipe.

You may have left over ranch dressing and we all know the things you can do with it like;  dress a salad, add some cheese and bacon to use as a dip with veggies, serve it with Buffalo Wings and…you can always have Keto Ranch Chicken Milanese again. It’s best to make and refrigerate your dressing the day before using to be sure your flavors are mixed, mellowed, and married and it should only take you no more than 5 minutes to make it. I did use radishes as I wanted to show off my watermelon radishes but they are not necessary and not in the recipe. The tang of the vinegar coupled with the cucumbers is however, essential to the overall flavor of 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.

Ranch Chicken Milanese
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Dressing The Day Before
  1. 2 T Heavy Cream
  2. 2 T Water
  3. 1 T Buttermilk Powder
  4. ½ C Mayonnaise
  5. ¼ C Full Fat Sour Cream
  6. 1½ T Dried Parsley Flakes
  7. ½ T Lemon Juice
  8. 1 t Maggi Seasoning (More To Taste Later If Needed/Wanted)
  9. 1 t Nutritional (Torula) Yeast (This Is The Secret Ingredient)
  10. ¼ t Garlic Powder
  11. ¼ t Onion Powder
  12. ¼ t Fresh Ground Pepper
Chicken
  1. 4 Boneless Skinless Chicken Thighs (Room Temperature)
  2. 1½ C Ground Pork Rinds
  3. ⅓ C Parmesan Cheese
  4. 1 Egg Room Temperature
  5. 2 T Sour Cream
  6. ½ C Olive Oil
  7. ½ Cucumber Very Thinly Sliced
  8. 2 Radishes Very Thinly Sliced (Any Radish Will Work)
  9. 2 T White Distilled Vinegar
  10. Pinch Of Salt
  11. Salt & Pepper
  12. Aleppo Pepper
Dressing
  1. Mix first three ingredient.
  2. Add rest of ingredients, mix well, refrigerate for at least 4 hours and overnight is best.
Chicken
  1. Peel and very thinly slice cucumber and radishes, add pinch of salt and drizzle with vinegar. Set aside. As they sit they will soften.
  2. Pound room temperature chicken thighs to even thickness and sprinkle top side with salt & pepper.
  3. Beat sour cream and egg until smooth. Put on large plate.
  4. Mix Parmesan cheese and pork rinds and put on another large plate.
  5. Have a 3rd large plate ready.
  6. Coat thighs with egg mix and then dredge in pork rinds and put onto the 3rd plate.
  7. Heat olive oil in a large sauté pan on medium, add thighs and cook to golden brown, 4-5 minutes, turn and repeat.
  8. Plate chicken, drizzle cutlets with ranch dressing, top with cucumbers to the side, then drizzle with a little more sauce. Sprinkle with Aleppo pepper.
  9. 4 Servings
  10. 832 Calories, 40.6 Protein, 75.9g Fat 3.5g Carbs, .6g Fiber, 2.9 Net Carbs
Notes
  1. Nutritionals include ranch dressing and you may have about ½ of it left. Make a salad or use as a dip with wings.
  2. You will also probably have a bit of egg left over and there is nothing to do but toss it. Better to have too much than not enough.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/