Category Archives: Entrées

Low Carb Fried Oysters

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Low Carb Fried OystersLow Carb Fried Oysters. Yes, it’s true that I like oysters anyway I can get them.  I eat fried oysters, raw oysters, poached oysters, Oysters Rockefeller, and even on occasion I eat oysters from a can with hot sauce.  I have a LOT of recipes using my own popped and ground pork rinds from Willies Pork Rind Pellets or if you don’t want to pop your own you can buy Pork Dust here. So why not use them for fried oysters and eat them with a really good low carb Remoulade.  Not only are they good..they are great and here they are with Avocado Cilantro Cream.

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.

Fried Oysters
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Ingredients
  1. 24-32 Oysters
  2. 2½-3 Cups Pork Rind Dust
  3. 1 Beaten Egg
  4. 1 T Sour Cream
  5. Oil Of Choice and I Used Leaf Lard
Instructions
  1. Heat oil to hot.
  2. Dump pork rind dust onto a large plate.
  3. Beat egg and sour cream until well incorporated. I use my stick blender.
  4. Drain as much oyster liquid as you can (do not wash) and dunk oysters into egg mixture.
  5. One at a time, and letting egg mixture drain as much as possible, dredge in pork rinds.
  6. Fry until golden brown & delicious.
  7. 4 Servings
  8. 267 Calories, 14.8g Protein, 20.9g Fat, 4.5g Carbs, 0.0g Fiber, 4.5g Net Carbs
Notes
  1. I normally advocate that all meats be at room temperature before cooking but for this particular recipe the oysters should be just out of the fridge. Reason: Oysters cook quite quickly and you want to get your pork rind dust crispy.
  2. You are probably only going to get about 8 oysters at a time in the pan so they will have to be done in batches. Of course a bit of the pork rinds will come off in the oil and no biggie. When you are finished just strain it...and reuse it.
  3. Most of the carbs in this recipe?...Come from the oysters.
  4. They say true confessions are good for the soul and yes, I did eat all 12 of those puppies on that plate...but it was all I ate.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fijian Ceviche

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Low Carb Fijian CervicheLow Carb Fijian CervicheLow Carb Fijian Ceviche.  No secret that I like Ceviche and this low carb Fijian Ceviche (Kokoda) is no different.  I love the freshness of fish or shrimp cooked in acids and then eaten immediately.  This has some of the same ingredients in Seafood Ceviche with the surprising addition of cucumbers and coconut cream.  One of the other things I like about a ceviche is, except for grains which I pretty much do not eat anyway is, it has protein by way of the fish and lots of low carb fruits and vegetables with healthy coconut cream as kicker.  On a hot summer day sittin’ on the porch, this may be the perfect answer for not having to heat your oven or your house.

Fijian ceviche can easily be served as an appetizer but my personal problem is that I love it so much an appetizer is not enough.  We all have our priorities.

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.

Fijian Ceviche
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Ingredients
  1. 1 Lb Fish Tilapia Or Halibut Work Nicely As Does The Addition Of Shrimp
  2. 2 Limes Juiced
  3. 1 Can Coconut Cream (5.4 Oz Or ⅓ Cup)
  4. 1 Cubed Avocado
  5. 1⁄4 C Finely Chopped Cilantro
  6. ¼ C Green Onion Tops
  7. 1 Large Seeded And Finely Chopped Roma Tomato
  8. 3⁄4 C Finely Diced Red Bell Pepper
  9. 3⁄4 C Finely Diced Orange Or Yellow Bell Pepper
  10. 1 C Peeled And Seeded Cucumber
  11. ½ Cup Finely Diced Red Onion
  12. 1 Lime Cut Into 4 Wedges As Garnish
  13. Salt And Pepper To Taste
  14. 4 Servings
Instructions
  1. Marinate fish in line juice for not more than 30 minutes, mixing occasionally, drain, retaining juice.
  2. Combine all ingredients with fish.
  3. Blend coconut milk with 4 T of drained lime juice and mix into rest of ingredients.
  4. Serve immediately with wedge of lime.
  5. 4 Servings
  6. 209 Calories, 25.8g Protein, 6.2g Fat, 11.9g Carbs, 3.6g Fiber, 8.3g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Banh Mi

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Low Carb Carbalose Flour Banh Mi SandwichLow Carb Banh Mi and yes, made with Carbalose bread but shaped into a different form. So, as I am from the mountains of Colorado, there were no Thai restaurants hence nary a low carb Banh Mi Sandwich in sight.  As a diabetic I had never had nor tasted one and really had no basis of comparison but the ingredients that go into one are all ingredients I am quite familiar with, love, and use all the time. I do have lots of friends who have not only eaten them but raved about them so I thought, since I use and make all the ingredients in a low carb carbalose flour Banh Mi sandwich, and yes I do even have maggi sauce, why not just try it.  Well, I am here to tell you this baby is ridiculously good.  It is not the largest sandwich at 6 inches but it does pack unbelievable flavors in those 6”.  I do want to say your small baguettes will not be as crispy as a traditional one.  I did use a small amount of butter to toast it and that’s about as good as it gets.  If you look carefully, you can see all the layers of goodness.

Low Carb Carbalose Flour Banh Mi SandwichLow Carb Carbalose Flour Banh Mi SandwichIf the average 6″ Banh Mi sandwich has 70g-75g carbs I’m not sure where else you could get a sandwich with all the stuff piled in a bun and have it under 17g carbs so, when you have nothing else better to do, please try it.  You will need the recipes for Carbalose Flour Bread, Chicken Liver Pate, and Maggi Mayo which is best made a day or two ahead anyway and which means you can make this in stages.

I have included a picture of the bun top’s guts hollowed out and which weighs about an ounce because not only is it not needed, it allows more room for other stuff.  If you decide to hollow out the top it will also reduce your final carb count by about 1g.

The picture to the left is my very first Banh Mi (bunless of course) that I had while on a recent trip to Seattle to see old friends.  Notice the egg which was an add on.  I have to say it really was divine and though quite piquant with the jalapeno peppers, I am positive it had a bit of sugar in it.

 

I’m really sorry I did not have any pork skins to eat with my sandwich as they would have been the perfect accompaniment but ate the last of what I had and hadn’t popped any replacements.

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

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.

Banh Mi Sandwich
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Ingredients
  1. 1 Recipe Carbalose Bread
  2. 1 Recipe Chicken Liver Pate
  3. 1 Recipe Maggi Mayo
Guts
  1. 12 Oz Warmed Pulled Pork
  2. 1 C Apple Cider Vinegar
  3. 1 C Water
  4. 3 Drops Liquid Sucralose
  5. 1 Grated Medium Carrot (Or About 1 Cup)
  6. 1 Grated Jicama (Or About 1½ C)
  7. 1 Medium Cucumber Sliced Lengthwise
  8. 8 T Pickled Jalapenos
  9. 8 T Coarsely Chopped Cilantro
  10. 8 t Butter
Instructions
  1. Combine water, vinegar, & Sucralose and add grated veggies. Refrigerate and marinate at least a couple of hours.
  2. Slice bun in half (carefully scooping out top of bun if wanted you can use it later for bread crumbs), thinly spread butter on top & bottom and toast in heated skillet.
Working up
  1. Spread chicken liver pate on each bottom.
  2. Divide and place pork on top of pate.
  3. Add drained veggies.
  4. Add sliced cucumber.
Top
  1. Spread with maggi mayo.
  2. Evenly distribute jalapenos.
  3. Cover with cilantro.
  4. Close, cut and serve.
  5. 4 Servings
  6. 795 Calories, 48.1g Protein, 41.5g Fat, 37.7g Carbs, 21.2g Fiber, 16.5g Net Carbs
Notes
  1. Nutritionals include bread, maggi mayo and pate as well as the rest of the ingredients.
  2. I marinated my cucumber but I think it would be much crunchier just sliced and un-marinated.
  3. If you like, have and use pickled red onions they might be another good addition but are not authentic to the sandwich.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bacon Wrapped Mean Dogs

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Low Carb Bacon Wrapped Mean DogsLow Carb Bacon Wrapped Mean DogsLow Carb Bacon Wrapped Mean DogsLow Carb Bacon Wrapped Mean Dogs?  Many times it’s fun to come up with a tricky name.  Probably not so smart as you don’t want to confuse people but in this case it seems appropriate.  I doubt anyone will mistake a bacon wrapped anything without thinking of food.  Diddling around in the kitchen is fun (at least for me).  You will need both the Pico de Gallo and Chipotle Mayonnaise recipes for final assembly but this are so easy and quick to make and I thought the name Mean Dogs was perfect as they are a bit spicy and can be adjusted to make them even more so.  I showed a picture with two dogs because…I ate them both and…it was all I had for dinner…except a small bowl of raspberries. If you like a bit of spice and you like hot dogs then these low carb bacon wrapped mean dogs just may be 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.

Bacon Wrapped Mean Dogs
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Ingredients
  1. 4 Beef Hot Dogs (I Use Hebrew National)
  2. 4 Slices Thick Bacon
  3. Toothpicks
  4. 1 Recipe Pico de Gallo
  5. 1 Recipe Chipotle Mayo
Instructions
  1. Wrap hot dogs with bacon, stretching if necessary to cover, and secure with toothpicks.
  2. Pan fry or grill.
  3. Put on plate, spoon on Pico de Gallo, spoon chipotle mayo over all and enjoy.
  4. 4 Servings
  5. 365 Calories, 32.7g Fat, 10.0g Protein, 8.0g Carbs, .8g Fiber, 7.2g Net Carbs
  6. 2 Servings
  7. 730 Calories, 64.4g Fat, 20.0g Protein, 16.0g Carbs, 1.6g Fiber, 14.2g Net Carbs
Notes
  1. Nutritionals are for total dish and include mayo & pico.
  2. You will probably only use about ½ the pico de gallo.
  3. That little blob of green stuff at the back of the plate? It’s sugar-free bread & butter pickles.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Steak Salad

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Low Carb Steak SaladLow Carb Steak Salad. Sometimes in the day-to-day humdrum of life it’s easy to forget some of the simpler ways to eat and a low carb steak salad might be one of them. It has everything in it with balanced, healthy meats, fats, and yes a few carbs sprinkled in because even lettuce has carbs.  The Denver steak below is the same one I use for Chicken Fried Steak.

I eat this as a complete meal and it’s terrific for the warm days of summer and when the grilling of steaks happens frequently.  Pretty easy to make your steaks a bit larger and have leftovers for a salad the next day.  Steak, when reheated takes on a rather crummy taste and the beauty of this salad is that the meat is never reheated.  I actually use Denver steak specifically for this and refrigerate it overnight, but that’s just me.  As this recipe is a complete meal I suggest using at least 6 oz. of beef and more if you can eat it.  The recipe is for one and may be multiplied as needed for more.

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.

Steak Salad
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Ingredients
  1. 6-7 Oz. Good Quality Steak ( Used Denver Steak)
  2. 3 C Chopped Romaine Lettuce
  3. ½ C Chunked Tomato (Cherry Tomatoes Work As Well)
  4. ½ Small Avocado Cut Into Chunks
  5. 1½ Oz Blue Cheese (Optional But Really Good)
  6. 3 T Olive Oil
  7. 1 T Lemon Juice
  8. 1 t Dijon Mustard
  9. 1 T Minced Shallots
  10. ½ t Garlic
  11. ¼ t Salt
  12. Freshly Ground Pepper
Instructions
  1. Dry sauté in hot pan or grill steak to desired doneness Rare to medium-rare is best.
  2. Toss lettuce, avocado & tomatoes in ⅔ of the dressing and plate.
  3. Put steak down and then blue cheese if using.
  4. Drizzle rest of dressing over meat & cheese.
  5. 1 Serving
  6. 896 Calories, 44.2g Protein, 72.5g Fat, 15.8g Carbs, 6.6g Fiber, 9.2g Net Carbs
Notes
  1. I use Denver steak because it has lots of fat laced in the meat (see picture) with no surrounding gristle.
  2. If you like a particular steak spice then by all means use it. Herbs? Of course.
  3. Denver steaks are not usually very large and you may need two of them to get to 6-7 oz. They are typically about ½" thick and cook very quickly so be sure to use a blazing hot pan if you are sautéing. The steak is self-basting.
  4. Avocado would be a really good addition and I would have used it but...didn't have one...and I ran to the store and now I do.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chicken Fried Steak

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Keto Chicken Fried SteakKeto Chicken Fried Steak. My use of Ground Pork Rinds has almost gotten to the ridiculous…but not quite.  This chicken fried steak is so easy and nearly zero carbs.  When I was a kid my mom used to fix us minute steaks, minus any gravy, and today you can’t even find minute steaks.  I finally ended up with a ¼ lb “Denver Steak” whatever the heck that is.  I lived in Denver, Colorado and there was certainly no such steak when I was there.

A Denver steak is taken from the fattiest part of the chuck and definitely not cubed nor could I get my market to cube it.  It seems like a ploy to get more money for a traditionally tougher cut of beef.  They didn’t have the equipment to cube my expensive steak so…I did it myself with my Norpro Meat Pounder and Dough Docker.  You know, if some kitchen gadget has only one use I don’t want it, if it plays with a couple of different hats then maybe, and if it does three jobs…then sign me up.

I thought ¼ lb of meat wouldn’t be enough but all the other stuff I had coupled with the high fat content of the heavy cream, was plenty enough. Yes, you can have a fabulous keto chicken fried steak in life-you just found it 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.

Chicken Fried Steak
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Ingredients
  1. 2 ¼-⅓ Lb Denver, Cube, Or Minute Steak
  2. 1 Egg
  3. 2 T Sour Cream
  4. ¾-1 C Pork Dust
  5. 3-4 T Fat (I Used Lard)
  6. ⅔ C Heavy Cream
  7. 1 t Chicken Base
  8. ½ t Pepper
Instructions
  1. Whip egg and sour cream and put on large plate.
  2. Put smaller amount pork dust on another large plate.
  3. Heat fat to medium, medium high.
  4. Dredge both sides of meat in egg then into pork dust. Repeat. If you need more dust add the last ¼ C.
  5. Lay into fat, sauté until blood comes to top, turn and finish. Plate.
  6. Add heavy cream, chicken base, and pepper to pan and reduce slightly. More pepper to taste.
  7. 2 Servings
  8. 916 Calories, 26.2g Protein, 73.4g Fat, 0.7g Carbs, 0g Fiber, 0.7g Net Carbs
Notes
  1. If you used a cube or minute steak DO NOT pound it as they are usable from the git-go. They will also take less time to cook.
  2. Because I ended up with a tender piece of meat (the Denver steak) I did not wait for the tell-tale blood to come to the surface. Since I like my meat rare it turned out about medium rare which was perfect.
  3. Lord forbid I was out of mashed cauliflower so I paired spaghetti squash mixed with butter & poppy seeds and what a great combo it turned out to be.
  4. Very high fat but < than 1g carbs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Bog

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Low Carb Chicken BogLow Carb Chicken Bog is a very regionalized dish of the South, specific to South Carolina but akin to Perlo and I’ll be danged if I can see any difference.  It calls for rice which I don’t eat but it doesn’t mean I can’t have its essence and jazz it up a little.  Gads, this is really good and you can almost feed an army with it. Low carb chicken bog for your family’s win.

It also does not take the time traditional chicken bog does because there is no cooking of any rice.  It takes more time to cut & chop the vegetables as it does to actually cook it.

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.

Chicken Bog
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Ingredients
  1. 1 Lb. Poached & Pulled Chicken
  2. 12-16 Oz Smoked Sausage (Your Favorite)
  3. ½ Lb Sauteed Mushrooms
  4. 8 C Cauliflower Rice (About 1 Medium-Large Core Included)
  5. ¼ C Fat Divided (I Used Lard)
  6. 1 C Onion
  7. ½ C Finely Diced Carrot (For Color Only)
  8. ½ C Stalk Celery
  9. ½ C Red Bell Pepper (Optional For Color)
  10. ¼ C Green Onions (For Color)
  11. 1 T Garlic
  12. ½ t Thyme (Optional)
  13. ½ t Liquid Smoke
  14. ¼ t Crushed Red Pepper (Optional-But Do Use If Meat is Kielbasa)
  15. 2 C Heavy Cream
  16. ½ C Water
  17. 1-1½ T Chicken Base Or To Taste
  18. 6 T Parmesan Cheese (Optional & Nice To Serve To The Side)
  19. Salt & Fresh Ground Pepper To Taste
Instructions
  1. Poach & pull chicken.
  2. Sauté mushrooms in 2 T fat.
  3. Chunk chop sausage, barely brown in 1 T fat and add to pulled chicken. Add rest of fat and sauté onions, carrots, red pepper, & celery until soft. Add garlic, thyme, (crushed red pepper if using) and cook another minute or two. Add liquid smoke.
  4. Mix meats and cauliflower into veggies, add heavy cream & chicken base and reduce cream until desired thickness. If it gets too thick either thin with a little more water or...add more heavy cream.
  5. Taste and season accordingly. If you are using chicken base it should be enough salt.
  6. 8 Servings
  7. 544 Calories, 20.5g Protein, 44.8 g Fat, 10.4g Carbs, 3.7g Fiber, 6.7g Net Carbs
  8. 6 Servings
  9. 725 Calories, 27.3g Protein, 59.7g Fat, 13.9g Carbs, 4.9g Fiber, 9.0g Net Carbs
Notes
  1. If you have a special herb or spice you like-add it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Shrimp Scampi

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Keto Shrimp ScampiKeto Shrimp ScampiKeto Shrimp Scampi.  I have eaten Shrimp Scampi since time immemorial and this is the way I have always fixed it.  It does NOT have lemon in it.  It has garlic and lots of it.  If anyone tries to tell you there is lemon in it there isn’t.  If you want to serve lemon on the side then cool and OK.  Yeah, I also used to sop up the butter with lots of French bread and now…I eat it with a spoon.. with absolutely zero regrets. Keto Shrimp Scampi, it’s what for dinner.

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 Scampi
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Ingredients
  1. 1½-2 Lbs Raw Shrimp
  2. 2 T Butter Divided
  3. 1½ Sticks Butter
  4. 2 T Dried Chives
  5. 4 t Crushed Garlic
Instructions
  1. Peel & dry shrimp.
  2. Begin melting sticked butter and when completely melted add garlic, chives, mix, and remove from heat. As you cook garlic it begins to “sweeten” and you want the strongest punch you can get from it. Think of this as melted compound butter.
  3. Heat 1 T butter in sauté pan until it begins to start browning . Better to be more brown that not or you will end up stewing you shrimp and you don't want that.
  4. Add ½ of the shrimp and cook, turning once. Repeat.
  5. Making sure to keep butter stirred, divide into 4 dipping bowls.
  6. Plate and enjoy.
  7. 4 Servings
  8. 602 Calories, 46.6g Protein, 44.1g Fat, 3.0g Carbs, .1g Fiber, 2.9g Net Carbs
Notes
  1. Yes, that really is 3 T butter per person. If you don’t want or don’t think you can eat that much then cut it down to 2 T.
  2. Substitute olive oil for some of the butter. It will alter the taste if you sub too much but...olive oil and garlic is marriage made in heaven.
  3. I actually do eat mine with a spoon. I cut the shrimp in half, put it into the butter, and scoop up all that goodness.
  4. Put this over spaghetti squash for a complete dinner.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tostadas On Cheese Crisp Tortillas

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Keto Tostadas On Cheese Crisp TortillasKeto Tostadas On Cheese Crisp TortillasKeto Tostadas On Cheese Crisp TortillasKeto Tostadas On Cheese Crisp Tortillas. Thought perhaps while I was making the Seafood Cerviche with all its wonderful fruits de mar it might be nice to make a companion recipe and instead of using  high carby tortillas I would make them with large fried cheese crisps.  Pretty cool huh?  Now a lot of tostadas recipes call for some kind of slaw but you know what, I think slaw on a tostada is just a filler for other wonderful things you can put on them. You will need Crème Fraîche or sour cream to finish. If you are interested in a complete meal on a plate then Keto Tostadas On Cheese Crisp Tortillas are your answer.

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.

Tostadas On Cheese Crisp Tortillas
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Ingredients
  1. 8 Oz Grated cheddar Cheese
  2. 1 Lb Fresh White Fish (Tilapia Is Easiest And Least Expensive)
  3. 3 Juiced Limes
  4. 2 Small Jalapeno Peppers Very Finely Diced
  5. ½ C Small Diced Tomatoes
  6. ½ C Minced Cilantro
  7. ¼ C Thinly Sliced Purple Onions
  8. ¼ C Small Diced Orange Pepper
  9. 2 T Minced Green Onions
  10. ½ C Guacamole (Either What You Make Or Your Favorite Store Bought)
  11. ¼ C Crème Fraîche (Or Sour Cream)
Instructions
  1. Heat a 7” bottomed sauté pan to medium low, sprinkle in 2 oz. of cheese to cover bottom, and slowly cook until bubbly, crispy and it releases from pan.
  2. Remove quickly from pan onto a flat surface to cool and parchment paper works perfectly. Repeat 3 times.
  3. Cut fish into ½” cubes and put into lime juice for about 20 minutes stirring occasionally and when ready to use drain the lime juice. (Save it to dilute your Mexican Crema)
  4. Mince and chop all vegetables.
  5. To assemble your tostadas put down cheese crisp, then seafood. Artfully place vegetables and guacamole, finishing with the Mexican Crema. Making Mexican Crema is as easy as thinning crème fraiche or sour cream with leftover lime juice from your marinated fish or seafood.
  6. 4 Servings
  7. 418 Calories, 39.5g Protein, 26.7g Fat, 8.2g Carbs, 2.3g Fiber, 5.9g Net Carbs
Notes
  1. Make your crisps ahead of time if wanted. If you live in a dry area (I do not) they will be OK stacked on the counter. Otherwise gently stack, plate uncovered, and refrigerate until ready to use.
  2. If you have never made crème fraîche please, please at least look at the recipe as it is ridiculously easy to make and store.
  3. But as everyone else says you can also use sour cream and rest assured they are not the same.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Giant Baked MeatBalls

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Low Carb Giant Baked MeatBallsLow Carb Giant Baked MeatBallsLow Carb Giant Baked MeatBalls

Keto Giant Baked MeatBalls.  Meatballs conger up many things to many people which is why there are so many different meatball recipes and I don’t really mean many, I mean 1,000’s & 1,000’s.  Every Italian son thinks his mother makes the best meatballs and that is only the Italians. There are the Swedes, the Vietnamese, and the whole of The Middle East, let alone Europeans like the Poles, the Germans (don’t forget the French) and for heaven’s sake even the Mexicans have meatballs and…trust me they all think theirs are the best.  Well, I do not presume to say or think mine are the best low carb keto giant baked meatballs, I can only say that they are really good, I love them, and they are extremely versatile.  They are larger than most balls and at 7-7½ oz each and one is plenty enough as a single serving coupled with however or whatever you decide to serve them with.  The picture above is with Porcini Cream, is best with beef, and I think it looks like one of those Famous NYC Black & White Cookies.

Low Carb Giant Baked MeatBallsWhen most people think “meatballs” they think balls swimming in some kind of red sauce, but you can put whatever sauce you want on these or just eat them plain and simple.  This is a relatively easy recipe in that I do not use many spices & herbs which means you can sauce or flavor them as you wish. Whatever other herbs or spices you may decide to put into meatballs, at least in my opinion, kind of determines what sauce you plan to use.  Here are a few suggestions:  Porcini Wine Cream,  Primal Keto Gravy,  Basic Cream Gravy,  Tomato Basil Cream,  sounds strange but Huli BBQ Sauce is terrific and lastly, it’s red and the best of ’em all.  Puttanesca Sauce served over the meatball with about 4 oz. of spaghetti squash.

It’s pretty hard to make meatballs or meatloaf without breadcrumbs for several reasons and the biggest is that they retains the moisture and fat inside the ball instead of in/on your pan. (Think my Hot Crossed Bacon Meatloaf for the purists among you).  That recipe calls for no breadcrumbs and in my opinion leaving animal fat of any kind is a food sin.  Not only does fat make things taste good, it’s good for you, and makes your pants fall down.  If you have your own low carb bread crumbs then my suggestion is use them.  If not Carbalose Flour Bread makes fabulous crumbs.  I keep a bag of them in my freezer at all times.  I don’t use them often but when I need them, they are there.  They are NOT in this recipe:  See Below.

An Experiment:  Based on my test of ¼ C ground pork rinds with 2 T melted lard I thought this should work and voilé…it worked perfectly.  For the 2 Lbs. ground meat you will need 1 C Ground Pork Rinds and it seems to be the same ratio as breadcrumbs and after all that, it makes keto giant baked meatballs paleo and Whoopee.  I pop and grind my own pork dust and it’s what in the bag to the right and oh, did I mention the taste?  My, My, My.

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.

Giant Baked Meatballs
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Ingredients
  1. ⅔ Lb. 20% Ground Beef
  2. ⅔ Lb. Ground Pork
  3. ⅔ Lb. Ground Lamb
  4. 1 C Pork Rind Dust (See Above)
  5. 1 Egg
  6. ½ Medium Onion Minced
  7. ½ T Garlic Salt
  8. 2 t Salt
  9. ¾ t Pepper
Instructions
  1. Heat oven to 350°
  2. Have all ingredients at room temperature.
  3. Beat egg and add onions, salts & pepper.
  4. Sprinkle pork rind dust onto meats, add egg stuff and gently blend.
  5. Divide equally into 6-8 parts and gentle form large balls.
  6. Place into muffin tin and bake for 18-20 minutes. They don't take long.
  7. Let sit for 5 minutes in tin, then remove.
  8. 6 Servings
  9. 345 Calories, 51.1g Protein, 13.6g Fat, 1.6g Carbs, 0.3g Fiber, 1.3g Net Carbs
  10. 8 Servings
  11. 259 Calories, 43.6g Protein, 10.2g Fat, 1.2g Carbs, 0.3g Fiber, 0.9g Net Carbs
Notes
  1. Not sure how to tell you portion for either 6 or 8. As you can see, my balls clocked in at 8 oz before cooking and 7½ oz after cooking or about ½ oz per ball fat lose. If you portion into 8 you still end up with nearly 5 oz of cooked meat.
  2. If your meatball mixture seems a bit dry to begin with, fear not. By the time the pork skins start to sop up the fat after cooking they will end up very moist and with the fat inside the meatballs instead of in your muffin pan
  3. These meatballs are really good served with any of the above named sauces and maybe with a little spaghetti squash under them.
  4. To be on the safe side put another pan under your muffin tin for any spill-over grease remembering lamb and pork have a LOT of fat.
  5. Best to use a larger muffin tin than I did. I don't, and have never made muffins for the home so, this was the only tin I had.
  6. Strike that last sentence. I bought a large 6 hole tin and it was...perfect.
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Low Carb Seafood Ceviche

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Low Carb Seafood Ceviche Low Carb Seafood CevicheLow Carb Seafood Ceviche. Pronounced sa vee chay or sa vee chee and even sa-beachy.  No matter how you pronounce it, this is a really good, clean, fresh food.  Every time I see ceviche on a menu, which is not all that often, I order it and it is never the same twice as so many different combinations of seafood can be used.  Food lore says it originally came from Spain to Ecuador or Peru but from wherever, as I said, it is really good.

It is most often made with shrimp but I am using more than several different seafoods here because when I was visiting my brother in NC we ate in a restaurant that served it this way…and this is as close to that recipe as I can get.  The secrets to making a good low carb seafood ceviche are:  Cutting the seafood pieces pretty close to the same size, not letting it “cook” in the marinade any longer that 30 minutes as it will turn the seafood either rubbery (the shrimp) or mushy, (the fish) and blending in the vegetables just before serving.  And please, if you are going to go to the cost and trouble of making this with anything other than shrimp, which works quite well, buy fresh fish and make the dish the same day if possible.  One of the reasons I like using a little crab in my cerviche is its ability to help bind everything together but…so does the avocado as you see in the picture.  You can see my now famous 30 yr. old tuna can (PVC pipe works well too) for my molding and anyway you present it is OK.  A little Crème Fraîche would be good as well and if coconut cream trips any triggers you would like Fijian Ceviche as well.

You are going to get a great mixture of not only flavors but also textures.  The wonderful feel of firmed fish and the crunch of vegetables.  This can be a complete meal if desired and I have given the nutritionals as an appetizer and dinner.  This is a picture of low carb seafood ceviche served as soup and eaten with a spoon.  Directions for the soup are in the notes below.

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.

Seafood Ceviche
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Ingredients
  1. ¼ Lb. Each Halibut, Shrimp, Large Scallops, & Crab (Your Crab Will Already Be Cooked)
  2. ½ C Lime Juice
  3. 1 Small Avocado Cubed Into ½” Pieces
  4. 1 Small Jalapeno Diced Very Small
  5. ½ Small Diced Tomato (I Use Regular Tomatoes Because I Like The Bit Of Juice I Get)
  6. ½ C Seeded Cucumber Diced Small
  7. ½ C Small Diced Orange Pepper
  8. ¼ C Small Diced Purple Onion
  9. ¼ C Celery
  10. ¼ C Minced Green Onion Tops
  11. 2 T Very Finely Chopped Cilantro
  12. 1 T Olive Oil
  13. 1 Lemon (Wedged And Served To The Side)
  14. Salt & Pepper
Instructions
  1. Cut halibut into ½” cubes, depending on size cut shrimp into 3 or 4 sections and quarter the scallops. The idea is to have all seafood close to the same size and vegetables a bit smaller.
  2. Put seafood into glass or stainless bowl, mix in lime juice and let sit 15-20 minutes. Stir occasionally. Drain lime juice unless making the soup version.
  3. Meanwhile cut all vegetables, ending with avocado and put into another bowl. Add Crab, olive oil and blend.
  4. Mix vegetables into seafood and let sit 5 minutes. Taste and salt & pepper as wanted.
  5. Divide mixture into 8 equal portions. If using a mold placed on serving dish and making sure the lime juice has been left in the bowl and mold it pressing down firmly. Gently lift the ring off and go on to the next one.
  6. If serving in some kind of glass container it is not necessary to drain lime juice and a martini glass makes a very nice presentation as does any bed of lettuce.
  7. Serve with a wedge of lemon.
  8. 8 Servings as an appetizer
  9. 101 Calories, 11.25g Protein, 4.2g Fat, 3.1g Carbs, 1.2g Fiber, 1.9g Net Carbs
  10. 4 Servings as an entrée
  11. 202 Calories, 22.5g Protein, 6.4g g Fat, 6.1g Carbs, 2.4g Fiber, 3.7g Net Carbs
Notes
  1. If you want to serve this in a cocktail glass you do not need to drain the liquid. If molding, the way I did it, it needs to be drained so the ingredients will “stick” together and hold their form. Some places even serve this quite soup-like as a good hangover cure. That’s probably on a beach someplace where it’s party time any time. If you decide to make this as a soup, (see picture) you can skip the jalapeno and add spicy tomato juice to it or...leave in the jalapeno and add some diced or crushed tomatoes...or put half of the vegetables in your blender and puree to desired consistency.
  2. If you’re feeling a bit frisky you can add a few squid rings too.
  3. Crab is NOT marinated in the citrus. I used Dungeness crab as it is what’s abundant here in the Pacific NW. Good quality canned crab is fine and just be sure to drain it.
  4. If you like the flavor of orange with seafood but do not want to use orange juice as the acid add ¼ t orange extract to lime juice.
  5. I have had Ceviche with garlic in it and didn’t like it. If I am going to eat the expensive ingredients in this dish I want to be able to taste them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Sloppy Piggy

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Low Carb Sloppy PiggyLow Carb Sloppy Piggy. We of course all know what a sloppy joe is and we know that it is made with ground beef.  But what the heck is a sloppy piggy?  Not really so different from its cousin the joe but this is made with pulled pork.  One of my childhood remembrances was eating sloppy joes and my mom didn’t care that we got dirty.  Let’s face it, most times your mom does care when you get dirty, and I actually used to eat dirt…but she never knew…or did she?

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 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.

Sloppy Piggy
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Ingredients
  1. 1 Lb Pulled Pork Chopped Into Smaller Threads
  2. ¼ C Butter (I Use Lard)
  3. 1½ C Yellow Pepper (Any Color Can Be Used But Yellow Is A Good Contrast-Sort Of)
  4. 1 C Finely Diced Onion
  5. 1 t Crushed Garlic
  6. 1 Cn Crushed Tomatoes (Diced Will Work As Well)
  7. 1 T Tomato Paste
  8. Water To Thin As Necessary (Start With ½ C)
  9. 3 T White Vinegar
  10. 2 t Mustard
  11. 1 T Just Like Sugar Brown (Optional And I Did Not Use It)
  12. 1 T Paprika
  13. 1 t Cumin
  14. 1½ t Salt (More To Taste)
  15. 1 t Pepper
  16. Large Lettuce Pieces (Romaine) To Plop (Slop) Your Piggy On
Instructions
  1. Heat oil to medium-low, add peppers & onions and cook until soft.
  2. Add garlic, tomatoes, tomato paste, vinegar, mustard and simmer to mix and heat.
  3. Add rest of ingredients, mix and lastly add pulled pork to heat.
  4. Plate on lettuce leaves (or not)
  5. 4 Servings
  6. 457 Calories, 30.2g Protein, 20.1g Fat, 11.1 g Carbs, 2.4g Fiber, 8.7g Net Carbs
Notes
  1. You will probably be surprised how much water this will use, especially after you mix in the pork. I actually use pulled pork to thicken several of the recipes on the site.
  2. I think 1 t of liquid smoke would be really good in this.
  3. You do not need any lettuce leaves especially if you don’t have them. Just slop piggies on the plates and enjoy.
  4. I also used salt and pepper on my lettuce.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/