Category Archives: Entrées

Keto Italian Chicken Drumsticks

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Keto Italian Chicken DrumsticksKeto Italian Chicken DrumsticksKeto Italian Chicken DrumsticksKeto Italian Chicken Drumsticks.  I’m about out of stories regarding chicken drumsticks as this is the 4th and last one so if you are interested in the stories you will need to visit each of them.  I can say one thing though, whatever keto kitchen heaven smells like, this has got to be it. Garlicky, cheesy, herby heaven. The other three keto chicken drumstick recipes include Asian,  Greek, and Mexican and all of them are terrrrific. I do use my own recipe for Italian Herbs because not only it it so spot on…it has no sugar in it.  But if you have your favorite Italian herbs then by all means use them.  Keto Italian Chicken Drumsticks for the win.  You better believe that all that fresh basil (including the garnish) was eaten.  Have you ever had salted tomato with a leaf of basil on it?  It’s another taste bud heaven.

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 Chicken Drumsticks
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Ingredients
  1. 12 Chicken Drumsticks
  2. ⅓ C Olive Oil
  3. 3 T Parmesan Cheese
  4. 1 T Garlic Paste***
  5. 1 t Dried Basil
  6. 1 t Garlic Powder
  7. 1 t Dried Thyme
  8. 1 t Dried Oregano
  9. 1 t Dried Rosemary
  10. 1 t Dried Marjoram
  11. ½ t Black Pepper
  12. ½ t Salt
  13. Pinch Red Pepper Flakes
  14. 1 Oz. Slivered Fresh Basil Leaves (As Garnish)
Instructions
  1. Preheat oven to 425°.
  2. Place oil and garlic paste in a large plastic bag, mixing well. Add drumsticks and massage well.
  3. Allow to sit on counter and bring to room temperature.
  4. Mix all herbs with Parmesan cheese.
  5. Lay out chicken in foil lined 9"x13" glass baking dish sprinkle front & back with herb mix and bake 45 minutes.
  6. Sprinkle with cut basil.
  7. 6 Servings 62% Fat
  8. 486 Calories, 45.7g Protein, 33.6g Fat, 0.9g Carbs, 0.1g Fiber, 0.8g Net Carbs
Notes
  1. The herb amounts are for this recipe only and will yield about 3 T. If you wish to make more of it then please see the recipe listed above for Italian Herbs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Asian Chicken Drumsticks

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Keto Asian Chicken DrumsticksKeto Asian Chicken DrumsticksKeto Asian Chicken DrumsticksKeto Asian Chicken Drumsticks.  I started making a small series of chicken drumstick recipes because my grocery store had a sale on them. Thus far this is the third along with Keto Mexican Chicken Drumsticks,   Keto Greek Chicken Drumsticks, with the last being Italian Drumsticks.  Little did I know how much I would love them.  As a little kid my favorite part of a chicken was, and has continued to be, the thigh meat and preferably with the bone out and with the skin left on.  Also, back 65-70 years ago, chicken were just as scrawny as well…a chicken and the drumsticks didn’t have enough meat on them to wad a shotgun.  I have two younger brothers who both liked them so um, magnanimously, I let them each have one and got a thigh instead.  Now I had to argue with my mom because she liked them too but I usually did get one of them.  Fast forward to 2019 and the chickens are nearly as big as whales and that includes even the drumsticks.  These have nearly zero carbs in them so um, eat as many as you wish but probably two keto Asian chicken drumsticks should be plenty.

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 Chicken Drumsticks
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Ingredients
  1. 12 Chicken Drumsticks
  2. ¼ C Olive Oil
  3. ⅓ C Just Like Sugar Brown***
  4. ¼ C Low Carb Ketchup***
  5. ¼ C Tamari Sauce
  6. ¼ C Distilled White Vinegar
  7. 2 T Water
  8. 2 t Crushed Garlic
  9. 1 t Powdered Ginger
  10. ½ t Chili Flakes
  11. 1 Juiced Lemon
  12. ¼ C Green Onion (Garnish)
  13. ¼ C Chopped Cilantro (Garnish)
Instructions
  1. Mix all ingredients except drumsticks and olive oil.
  2. Add drumsticks to a large one gallon plastic freezer bag, add ½ of the sauce, and massage until well coated.
  3. Let chicken come to room temperature or at least 3-4 hours in the marinade, turning occasionally.
  4. Preheat oven to 425°.
  5. OK, here's the messy part. Lay out drumsticks in a 9x13 foil lined baking dish, massage on the olive oil and drizzle with the already used marinade.
  6. Bake about 40-45 minutes and yes, the drumsticks will get dark and crusty.
  7. Meanwhile gently heat the remaining marinade and when drumsticks are finished, pour any remaining pan juices into it to serve as a dipping sauce.
  8. 6 Servings 2 Each
  9. 458 Calories, 45.1g Protein, 29.4g Fat, 2.7g Carbs, 0.4g Fiber, 2.3g Net Carbs
Notes
  1. You taste this marinade turned dipping sauce just once and you will be a true believer.
  2. I would not marinate the drumsticks more than 8-10 hours as they have lemon juice in them and an acid tends to "cook" raw meat. Think fish as in cerviche.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mexican Chicken Drumsticks

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Keto Mexican Chicken DrumsticksKeto Mexican Chicken DrumsticksKeto Mexican Chicken Drumsticks.  I am going to state this right up front that these keto Mexican chicken drumsticks are carbfree, as in zerocarb.  No carbs in the Taco Seasoning, no carbs in the olive oil and no carbs in the chicken.  So have at it and eat as many as you want.  Now, I guess there may be <.5g in the lime juice if you use it but it’s optional anyway and if you like to dip you drumsticks in some kind of sauce I made mine with a little lebna, a little sour cream and yes, a little more taco seasoning to taste and it was delicious.  You may have a little taco seasoning left over so just put it in a jar and use if for next time.  If you like Fajitas you might use it for them and then maybe in a Spicy Taco Hamburger Bowl.  As/if you look at all these recipes, you will notice they are all very kid friendly too.

If drumsticks are your “shtick” you might end up anywhere in the world with Greek Drumsticks, Italian Drumsticks, or Asian Drumsticks.

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.

Mexican Chicken Drumsticks
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Ingredients
  1. 12 Chicken Drumsticks
  2. ⅓ C Olive Oil
Taco Seasoning
  1. ¼ C Chili Powder
  2. 2 T Cumin
  3. 4 t Salt
  4. 4 t Pepper
  5. 2 t Oregano
  6. 2 t Paprika
  7. 2 t Garlic Powder
  8. 1 t Onion Powder
  9. 1 t Chipotle Powder
Instructions
  1. Bring drumsticks to room temperature.
  2. Preheat oven to 425°.
  3. Line 9x13 dish with foil, arrange the drumsticks in a single layer, rub with olive oil, sprinkle both sides with plenty of taco seasoning, and bake for about 40 minutes or until chicken is cooked through and skin is crispy.
  4. 6 Servings
  5. 472 Calories, 44.0g Protein, 32.9g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. If your drumsticks are getting a bit dark, cover loosely for last 10 minutes of cooking. (I did not have to cover mine).
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Greek Chicken Drumsticks

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Mediterranean Greek Chicken DrumsticksKeto Greek Chicken Drumsticks. Oregano? Rosemary? Garlic? Olive Oil? What’s not to like with a combo like that?  There are several other ways to fix chicken drumsticks and I will get to them a little later.  If you have kids they are going to love them, and you are going to love how ridiculously easy they are.  I needed four thighs for a dinner I was doing, the whole legs were on sale so…I had Frankie cut off the drumsticks and de-bone the thighs but leave the skin on.  What a bargain at $2.50/lb. minus my “geriatric day” 10% discount. Who says keto needs to be expensive?  So, the next time you think of drumsticks think Keto Greek Chicken Drumsticks. If you are interested in visiting other countries around the world you may also like  Asian,  Mexican, or Italian drumsticks.  They are all wonderful and of course, as I said, very kid friendly.

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.

Greek Chicken Drumsticks
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Ingredients
  1. 12 Chicken Drumsticks
  2. ⅓ C Olive Oil
  3. ¼ C Lemon Juice
  4. 1 T Garlic Paste (Or More To Taste)
  5. 1 t Salt
  6. ½ t Pepper
  7. 2 t Ground Rosemary
  8. 2 t Oregano
Instructions
  1. Bring drumsticks to room temperature.
  2. Place the olive oil, lemon juice, garlic, salt, pepper and seasonings in a large bowl. Whisk to combine, put drumsticks and marinade in a bag and leave on counter for about 2 hours.
  3. Preheat the oven to 425°.
  4. Line 9x13 dish with foil, arrange the drumsticks in a single layer and bake for about 40 minutes or until chicken is cooked through and skin is crispy.
  5. 6 Servings-2 Drumsticks Each
  6. 480 Calories, 44.7g Protein, 32.9g Fat, 1.4g Carbs, 0.0g Fiber, 1.4g Net Carbs
Notes
  1. I did not use all my marinate so I add a little Greek yogurt and a bit of mint, made a salad dressing with it, and it’s on the plate.
  2. If I had had a bit of creamy goat cheese to go with these babies I definitely would have used it but alas, I didn't have any.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Asian Marinated Pork Chops

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Low Carb Asian Marinated Pork ChopsLow Carb Asian Marinated Pork ChopsLow Carb Asian Marinated Pork Chops. Asian anything is always OK with me but these low carb Asian marinated pork chops are over the top as far as flavor goes, they couldn’t be much easier to make, and they don’t take all day to soak in some marinade.  Marinate 10-15 minutes tops, cook, and dinner on the table.

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 Marinated Pork Chops
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Ingredients
  1. 8 Boneless Pork Chops 6-8 Oz Each And At Least 1” Thick
  2. 1 C Tamari
  3. ½ C Allulose***
  4. 1 T Garlic Paste***
  5. 1 T Cumin
  6. 1 t Ginger powder
  7. 1 t Chili Powder
  8. 3 T Butter Divided
  9. ½ C Cilantro
  10. ¼ C Green Onion Tops
  11. ¼ C Jalapenos
  12. 2 Small Limes
Instructions
  1. Bring chops to room temperature.
  2. Don’t care what kind of pork chop you use but in order to keep them flat you will need to score the fat, the connective cord and barely into the meat of the chop. This will keep any chop (or steak) flat while cooking. (See Picture).
  3. Prep cilantro, green onions and quarter limes.
  4. Combine all ingredients down through the chili powder and mix thoroughly.
  5. Add chops, spoon with sauce, turn and spoon over again.
  6. Let sit 10 minutes, turn and spoon over one more time.
  7. With heat on low, cook marinade sauce.
  8. Swirl in 2 T butter one at a time. This will thicken the sauce.
  9. Heat remaining butter to brown, add chops, cook 4 minutes, turn, cook 3-4 additional minutes and plate.
  10. Drizzle sauce over each chop and garnish with jalapenos, cilantro, green onions and one wedge of lime.
  11. 8 Servings
  12. 301 Calories, 35.6g Protein, 14.2g Fat, 3.6g Carbs, 1.0g Fiber, 2.5g Net Carbs
Notes
  1. Scoring the fatty end of the chop keeps it from curling. It works like a charm every time.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Rib Rub

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Rib RubRib RubRib RubRib RubRib Rub.  I have never been much of a fan of sweet BBQ sauces but a good dry keto rib rub?  Uh…yep, sign me up Scotty. This is so easy it’s ridiculous.  I don’t use any kind of vinegar mop, just a plain ole rub which is not even “rubbed” into the meat- only sprinkled liberally.  The ingredients below are for pork ribs and/or pulled pork but can easily be used on chicken too.  The recipe is for several full pork rib racks so if you don’t use it all it will last nearly forever and if you are going to need more then you can just double or triple the recipe.  Yes, it has a bit of zerocarb Allulose to temper the heat, but this is really a savory rather than any drop-dead sweet concoction and remember, any or all of these ingredients can be adjusted to your taste buds. For me, I want to be able to taste my pork ribs (or any meat for that matter) and not drown them out with heat or sweet.  Ye Gads and oh, the kitchen smells this will generate.  I am sitting here writing this post and all I can smell is…the keto rib rub.

Notice there is no smoked flavor except what you will get in the chipotle powder.  Paprika is used in most rubs and at least for me, it is just a filler and not much of a flavor enhancer.  If you like it then by all means, please use some.

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.

Rib Rub
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Ingredients
  1. 3 T Chili Powder
  2. 1 T Allulose***
  3. 1 T Garlic Salt
  4. 1 T Cumin Powder
  5. 1 T Dried Thyme
  6. 1½ t Chipotle Powder
Instructions
  1. Put all herbs and spices into a small bowl and mix thoroughly.
  2. Sprinkle liberally on anything you wish.
  3. I generally cook my pork ribs inside a foil envelope in the oven. I think they become more tender, they don't darken so much and...it keeps the juices in, which I then drizzle over my cut ribs.
  4. 6 Servings
  5. 13 Calories, 0.5g Protein, 0.6g Fat, 2.0g Carbs, 1.3g Fiber, 0.7g Net Carbs
Notes
  1. If not using all of it right away, store in small glass container and it should last a very long time.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chili Lime Shrimp

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Keto Chili Lime ShrimpKeto Chili Lime ShrimpThai Chili Lime ShrimpKeto Chili Lime Shrimp. I don’t know how good this looks to you but um the taste?  Ye Gads. I am no longer able to travel as I used to but I am able to make and eat the foods of the world right in my own kitchen and this  lowcarb keto chili lime shrimp is a great example. I have chosen to add not only what I commonly have in my fridge, but flavors that also compliment this dish. Very easy to make and when in a time crunch this may be the dish 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.

Thai Chili Lime Shrimp
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Ingredients
  1. 1½ Lb Large Peeled & Deveined Shrimp (About 30-36 Depending On Size)
  2. ¼ C Lime Juice
  3. 2 T Tamari Sauce
  4. ¼ C Olive Oil
  5. 2 T Garlic Paste***
  6. 1 T Allulose***
  7. 1½ t Thai Chili Garlic Sauce
  8. ½ t Cumin
  9. ⅛ t Red Pepper Flakes (A Pinch)
  10. 4 T Butter
  11. 6 Handfuls Arugula
  12. ½ C Chopped Fresh Cilantro
  13. ⅙ Sliced Lime As Garnish
Instructions
  1. Prepare shrimp.
  2. In a large bowl, whisk all ingredients except shrimp, butter, lettuce, and cilantro.
  3. No more than 10 minutes before cooking, add shrimp to marinade.
  4. Line bowl with arugula, surround with what ever you wish.
  5. Heat pan to medium high, cook shrimp until done, and it does not take long.
  6. Remove shrimp and place on arugula.
  7. Add marinade to pan just to heat then add cold butter 1 T at a time while swirling pan.
  8. Spoon shrimp with sauce, and garnish with cilantro & lime wedges.
  9. 6 Servings
  10. 218 Calories, 16.2g Protein, 17.8g Fat, 2.1g Carbs, 0.2g Fiber, 1.9g Net Carbs
Notes
  1. It may seem like a lot of marinade but also acts as your greens dressing.
  2. I made a smooth as silk avocado cream which is nothing more than avocado and salt done with my stick blender.
  3. I also pretty much always have Pickled Persian Cucumbers so I threw some of those in with some pickled jalapeno peppers.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Ahi Poke Bowls

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Low Carb Ahi Poke BowlsLow Carb Ahi Poke BowlsLow Carb Ahi Poke BowlsLow Carb Ahi Poke BowlsLow Carb Ahi Poke Bowls.  This is another way to make Ahi Tuna Tartare but it’s a little faster and maybe a bit more traditional.  I have changed the sauce just because it is fun to have these wonderful low carb ahi poke bowls with different flavors but either way you are going to love it.

I was in the grocery store yesterday and as always, ahi tuna was expensive.  They also had plain ahi skewers for, are you ready for this, $12.00 per pound less than the steaks.  I don’t know about you but in my book that is a lot of money.  I asked what the deal was and was told the skewered meat comes in frozen and I am here to tell you that there in no difference in texture or taste between the two so I bought it skewered and cut it the same way I would cut a whole ahi steak and you can do the same. Not to plug Safeway but they also have one lb. packages of frozen ahi tuna and it was…drum roll please…$6.99. So if you divide that by 4 people it come to a scant $1.75 per person.  Don’t let anyone tell you that you can’t eat well on keto because this is a perfect example of how you can.  There is scant prep work and these keto low-carb ahi tuna bowls can be on the table in about 45 minutes.  I have suggested and shown Keto Pickled Persian Cucumbers as one of the bowl accompaniments because they are so good but these bowls are a completely customizable dish and to be made the way you want them.

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.

Ahi Poke Bowls
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Dressing
  1. ½ C Tamari Sauce
  2. ⅓ C Water (+ More If Wanted)
  3. 2 T Olive Oil
  4. 2 T White Vinegar
  5. 2 T Minced Green Onion Tops
  6. ½ t Crushed Garlic***
  7. ½ t Powdered Ginger
  8. ⅛ t Dried Chili Flakes
Bowl Ingredients
  1. 1 Lb. Ahi Tuna
  2. 6 C Arugula
  3. 1 Large Or 2 Small Avocados
  4. 2 Limes
  5. ½ C Coarsely Chopped Macadamia Nuts
  6. ½ C Chopped Cucumber
  7. ½ C Pickled Jalapeno Peppers
  8. ½ C Pickles Persian Cucumbers (Optional But Good)
  9. ½ C Small Diced Tomatoes
  10. ½ C Chopped Cilantro
  11. 2 t Sesame Seeds
Dressing
  1. Mix all ingredients and refrigerate until ready to use.
Bowl
  1. Chop and toast macadamia nuts. Set aside to cool.
  2. Cube tuna into small bite size pieces. (Ahi is usually comes sliced into 1" steaks or pieces which can be cut in half horizontally and then cubed).
  3. Put cubed tuna into small bowl and mix with 4 T of dressing. (refrigerate if not using immediately).
  4. Line bowl with a bed of lettuce.
  5. Cut avocado into small cubes.
  6. Arrange rest of ingredients around the bowl putting cilantro in center.
  7. Sprinkle tuna with sesame seeds and drizzle each bowl with rest of dressing.
  8. Cut limes into quarters and serve two per bowl to be squeezed as wanted.
  9. 4 Servings
  10. 472 Calories, 42.9g Protein, 26.8g Fat, 16.6g Carbs, 7.8g Fiber, 8.8g Net Carbs
Notes
  1. All ingredients listed are included in nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Scalloped Daikon Radishes

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Keto Scalloped Daikon RadishesKeto Scalloped Daikon RadishesKeto Scalloped Daikon RadishesKeto Scalloped Daikon RadishesKeto Scalloped Daikon RadishesKeto Scalloped Daikon Radishes.  So…we had a new Eastern European Market open here in Portland, I went to see what it was about but what I was really looking for was veal-in any form I could get it.  No primal cuts of any kind but they did have veal sausages (what I would call real bratwurst or weisswurst) but I had never seen nor tasted veal baloney so I bought some.  Oh for heaven’s sake.  To best describe it I would call the consistency a combination of heavy cream and butter-it is that creamy-anyway to die for.  Just because I could, I also bought some black radishes and when I got home, I decided to use a combo of both, coming up with this keto scalloped daikon radishes recipe.  What? You ask. The recipe says daikon radishes.  Well, here’s the deal.  I did make it with the black radishes but they were large, a little tough, and took forever to cook, so I switched the recipe to daikon radish which will par-boil and soften in about 15-20 minutes or, about the same time it takes to boil potatoes for scalloping.

This Keto Scalloped Daikon Radishes recipe is a take on one of my old (cheap) college favorites. Back in the day and in my case the late 60’s, one of the least expensive foods you could buy were potatoes. At the time, potatoes were about .49 for a 10 lb. bag and ham was about .49 per lb. So if you think about it this recipe was a really inexpensive way to serve 4-6 hungry college students.  The recipe card calls for cubed ham since I’m pretty sure you won’t find veal baloney anywhere anytime soon.

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.

Scalloped Daikon Radishes
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Ingredients
  1. 2 Lbs Cut ¹⁄₁₆" Sliced Daikon Radish. I Quarter Them After Slicing (On A Mandoline). The Idea Is To Have Pretty Much Bite And Evenly Sized Pieces.
  2. ½ Lb Good Quality Cubed Ham And Shaved Is Good Too. (No Water Added Ham If Possible)
  3. 4 Oz Shredded Gruyere Cheese (Cheddar Works Too but Gruyere Gives The Best Flavor)
  4. 1 Small Diced Onion
  5. 1½ C Heavy Cream
  6. ¼ C Green Onion Tops
  7. 1 T Butter (Divided)
  8. 2 t Dry Mustard Powder
  9. 2 t Chicken Base
  10. ¼ C Parmesan Cheese
  11. ¼ C Pork Rind Dust
  12. 1 t Pepper
Instructions
  1. When ready, preheat oven to 350°.
  2. Peel & slice daikon radishes, cover and simmer until fork tender 15-20 minutes depending on how thick you cut them. They should look translucent as the pic shows. Drain well and put into a large bowl.
  3. Quickly sauté ham in 1 t butter and add to radishes.
  4. Sauté onion in remaining butter until just softened and add to bowl.
  5. Add ½ cheese and green onions to bowl & mix well.
  6. Heat heavy cream, mustard powder, pepper, and chicken base & reduce slightly.
  7. Pour cream mixture into bowl and mix well.
  8. Mix Parmesan cheese and ground pork rinds.
  9. Put into glass casserole dish, top with remaining cheese, and top all with Parmesan cheese mix.
  10. Put into oven and bake until bubbly around all the edges and topping is lightly browned.
  11. 8 Servings
  12. 383 Calories, 8.5g Protein, 32.6g Fat, 4.5g Carbs, 1.1g Fiber, 3.4g Net Carbs
  13. 6 Servings
  14. 510 Calories, 11.3g Protein, 43.4g Fat, 6.0g Carbs, 1.5g Fiber, 4.5g Net Carbs
Notes
  1. I make this all at once so the ingredients are still warm and so that the topping will not over brown. You can easily let this all sit on the counter for a while but if it gets cold, turn oven to 325° so topping will not over-brown before casserole is finished heating.
  2. I needed to sprinkle paprika to take pictures for contrast, otherwise all I got was white which is why there is no paprika in the ingredients list.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Ahi Tuna Tartare

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Keto Ahi Tuna TartareKeto Ahi Tuna TartareKeto Ahi Tuna Tartare. Maybe better known as Poke (poh-kay) but this one is molded instead of served in a bowl.  Wouldn’t you figure that if I ate Carpaccio and Steak Tartare that I would also eat raw ahi tuna?  Well, that would be me and uh, millions of other people.  A very simple dish to make and this is an elegant presentation whether served as an appetizer or main course and I personally ate mine as my main dinner.  Sometimes all you need is a little nudge to try something new and I am here to give you that little nudge and to try some keto ahi tuna tartare.

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.

Ahi Tuna Tartare
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Ingredients
  1. 16 Oz Ahi Tuna Cut Into Small Cubes And Kept Cold
  2. ¼ C Thinly Cut Green Onion Tops
  3. 2 t Sesame Seeds
  4. 1 Avocado Diced Into Small Cubes
  5. ½ C Cucumber Diced Into Small Cubes
  6. ½ C Cilantro
  7. 2 T Lime Juice
  8. 4-6 Small Handfuls Of Arugula (Or Lettuce Of Choice)
Sauce
  1. 3 T Tamari
  2. 2 T Thinly Cut Green Onion Tops
  3. 1½ T Sugarfree Rice Vinegar
  4. 1½ T Just Like Sugar**
  5. 1 T Sesame Oil
  6. 1 T Crushed Garlic***
  7. 1½ t Powdered Ginger
Instructions
  1. Mix all sauce ingredients in a small bowl. Set aside.
  2. Mix cubed tuna, ¼ C green onion, and sesame seeds in another small bowl. Set aside.
  3. Blend avocado, cucumber, cilantro, and lime juice in a third small bowl.
  4. Put a handful of lettuce on each plate, place a ring mold in center of lettuce and add avocado mixture.
  5. Add tuna mixture on top.
  6. Unmold and drizzle all with sauce.
  7. May Garnish with a little more cilantro and green onions if wanted.
  8. 6 Servings
  9. 163 Calories, 21.4g Protein, 4.9g Fat, 4.2g Carbs, 2.1g Fiber, 2.1g Net Carbs
  10. 4 Servings
  11. 248 Calories, 32.1g Protein, 7.4g Fat, 6.3g Carbs, 3.2g Fiber, 3.1g Net Carbs
Notes
  1. If you have any left-over sauce it makes a terrific salad dressing.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mushroom Grillades

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Keto Mushroom GrilladesKeto Mushroom GrilladesKeto Mushroom Grillades

Keto Mushroom Grillades. Somewhere on this huge site I have a recipe for Low Carb Grillades Over Cheesy Cauliflower Grits and for this recipe I have subbed mushrooms for the beef.  Despite the list of ingredients, it is very easy to make, and is a terrific side dish to just about any meal. (Or meat).  I have not listed it with the cheesy cauliflower grits but if you want them, then by all means use them for a great meatless meal.  I most often eat a meat of some sort with dinner but that is totally up to you.  I consider cremini and portobello mushrooms as a good stand-in for meat so…please, use your own best judgment.  Speaking of meat (who me)?  If you don’t think a good steak (or chicken or pork) nestled on top of these keto mushroom grillades isn’t good~please, think again.  Be sure you get “fresh” creminis. The ones I bought were particularly small but as it turns out were the perfect size for the dish.  If they are “open” and the gills are black, they are well past any prime-time playing.  I guarantee that you don’t want to clean out the gills and you might as well buy portobellos.

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 Grillades
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Ingredients
  1. 1½ Lbs Cremini Mushrooms Room Temperature
  2. 2 T Butter
  3. 2 T Olive Oil
  4. 1 C Slivered Onions
  5. 1 T Butter
  6. 1 T Olive Oil
  7. 1 C Celery Cut Thinly On The Diagonal
  8. ½ C Roasted Red Peppers
  9. 1 Can Diced Tomatoes
  10. 1 C Water (More As/If Needed)
  11. ¼ C Red Wine
  12. 1 T Crushed Garlic Paste***
  13. 1 T Beef Base
  14. 1 t Crushed Thyme
  15. 1 t Porcini Dust*** (Not Essential But Really Good)
  16. 1 t Pepper (I Used ½ t Chipotle Powder To Give It A Little Kick)
  17. ¼ C Green Onion Tops
Instructions
  1. Slice mushrooms rather thickish including the stems.
  2. Heat 2 T butter+2 T olive to brown and sear mushrooms quickly. Set aside.
  3. Turn down heat to low, add 1 T butter+1 T olive to pan, begin cooking onions & celery, and when translucent, add red peppers, diced tomatoes, wine, garlic, beef base, thyme, pepper, porcini dust (if using), and water.
  4. Turn heat to simmer, cover, and reduce until about half the liquid has evaporated.
  5. Add mushrooms and green onions to heat.
  6. 6 Servings
  7. 152 Calories, 3.1g Protein, 11.5g Fat, 7.3g Carbs, 2.9g Fiber, 4.4g Net Carbs
Notes
  1. I add a little orange pepper because I had it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Blue Cheese Pork

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Keto Blue Cheese PorkKeto Blue Cheese PorkKeto Blue Cheese Pork.  One of things I have learned over the years is that pork tenderloin is one terrific piece of meat and it is also often one of the most overcooked meats.  Now you can certainly eat pork the way you want to, but this keto blue cheese pork is an attempt to change your mind about overdone pork leather.  Any meat without much fat is going to cook quickly and pork tenderloin, as well as beef tenderloin, are perfect examples.  They have nearly no fat in which to bathe the meat so when overcooked it turns to…  Why do you so often see bacon wrapped beef tenderloin in a restaurant?  It’s to keep the meat, at least partially, surrounded by fat which is OK I guess but only if you like the flavor of bacon with steak which I do not.  Bacon is bacon and steak is steak.

“Pork, on the other hand, is cool. Farmers stopped feeding garbage to pigs decades ago, and even if you eat pork rare you’re more likely to win the Lotto than to contract trichinosis”. As said by the late great Anthony Bourdain.  As you can see, he advocated for underdone pork too.

That said, this is an extremely easy recipe assuming you have a good quality melty blue cheese and heavy whipping cream.  I personally think a large pork tenderloin will feed no more than 2-3 people so you may need to do a little adjustment here.  They have a tail which dwindles to nothing usable and for this recipe (excepting for children)  best to freeze the tail, use it in another recipe and buy a second tenderloin. Uh, that’s just my opinion.

If you prefer the flavors of Italy then my recipe for Italian Dipping Herbs works very well here too.  I ALWAYS have this herb combo on hand because I use it A LOT of it on pork chops covered in crushed garlic let alone its many other uses.

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.

Blue Cheese Pork
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Ingredients
  1. 1½ Lbs or One Large Pork Tenderloin Room Temperature
  2. ¾ C Heavy Cream
  3. ¼ t Thyme
  4. ¼ t Sage
  5. ¼ t Cumin
  6. ⅛ t Chipotle Powder
  7. 1½ t Chicken Base***
  8. 1 T Butter
  9. 3 Oz Meltable Blue Cheese Crumbles
  10. ¼ C Minced Green Onions (Garnish)
Instructions
  1. Cut room temperature pork tenderloin into approximately 12-¾” 2 oz. medallions.
  2. Crumble blue cheese.
  3. Add heavy cream to medium sauce pan set on medium low, add thyme, sage, cumin, chipotle powder, and chicken base, & reduce to desired thickness.
  4. In separate large sauté pan, on medium-high heat, add butter & get to very brown.
  5. Add room temperature pork medallions, sauté no more than 1½ minutes, turn, and cook no more than 1½ minutes longer. (You may need to do this in two batches as you need to maintain the high heat in order not to end up "stewing" your meat.
  6. Plate medallions, top immediately with blue cheese and then dab with sauce.
  7. Garnish with green onions.
  8. 4 Servings
  9. 650 Calories, 56.2g Protein, 43.0g Fat, 1.0g Carbs, 0.2g Fiber, 0.8g Net Carbs
Notes
  1. Optional cooking method and better yet, cook the tenderloin whole in a sauté pan, then proceed. This is actually what I do even for myself and with lots less chance of over cooking it.
  2. If you opt for doing it this way, sear on all four sides for about 3-4 minutes per side, put on counter to “rest” while making your sauce.
  3. No oven cooking needed but...if you can't eat it any other way but well done, then you can stick it into a 350° for 7-8 minutes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/