Category Archives: Oddballs

Low Carb Mini Rolls

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Low Carb Mini RollsLow Carb Mini RollsLow Carb Mini RollsLow Carb Mini Rolls. Seems kinda silly to do a recipe for these because I already have Keto Italian Bubble Bread but these are a bit different and oh so useful. There are still 32 lowcarb mini rolls but the taste is very different because of the lack of any spices or cheese in them. I have switched out olive oil for butter and added an egg. Believe it or not, every once in a while in the evening I nosh on these with butter and ham like a tiny 2-3 bite sandwich and they would be perfect for canapés or an Appetizer https://diabeticchefsrecipes.com/low-carb-appetizers/ and to serve as finger food at a party. Since I am by myself now I package 3-4 low carb mini rolls together, freeze them and use as needed/wanted. I have shown a picture of a full serving with Puttanesca Sauce served over Spaghetti Squash. Trust me these go well dipped into Spaghetti Sauce of any kind. Please, if you have never made rolls by hand do not try to compare your low carb mini rolls to mine. I have rolled thousands of them (larger of course) by hand and yours will be just as tasty even if they are not perfect. Just make sure to get the seams on the bottom and don’t be too concerned about the spacing because as you can see in the 2nd & 3rd picture they will fill the pan after rising.

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.

Mini Rolls
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Ingredients
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ¼ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 2 T Melted Butter
  10. ½ C Warm Water + More As/If Needed 1 T At A Time
  11. 1½ T Yeast
  12. ½ t Sugar
  13. 1 Egg
  14. 1 T Melted Butter Before Rising
  15. 1 T Melted Butter (For Finished Brushing)
  16. 1 t Butter (For Greasing Pan)
Instructions
  1. Bloom yeast & sugar in ½ C warm water for 10 minutes or until foamy.
  2. Add flaxseed to 2 T warm water for 10 minutes. (It will become quite gelatinous)
  3. Put first 6 ingredients in processor and pulse to blend.
  4. Add flaxseed mixture to dry ingredients and pulse to blend.
  5. Add butter and egg to bloomed yeast, and with processor on, slowly add to dry ingredients and run for 1-2 minutes. If needed, add more water 1 T at a time.
  6. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread dough.
  7. Form into a ball and put into un-greased bowl and cover with film for about 15-20 minutes or until less than doubled. If over-proofed, rolls will not rise well the second time.
  8. Preheat oven to 350°-360°.
  9. Using either a 9” glass pie dish (easiest) or a 9” removable bottom cake pan (what I used) grease bottom and sides with 1 t butter.
  10. Dump dough onto counter and gently knead to get rid of air bubbles.
  11. Divide dough into 4 quarters. Divide each quarter into 4 pieces and then the 16 pieces in half again for a total of 32 pieces.
  12. Quickly roll into small balls, place evenly in pan, brush with melted butter, cover, and allow to rise about 15-20 minutes. I did 16 around the exterior, then working in 10, then 5 and 1 in the center.
  13. Bake 20-25 minutes and slide onto serving platter.
  14. Servings 1 Each
  15. 28 Calories, 2.0g Protein, 1.6g Fat, 2.8g Carbs, 1.7g Fiber, 1.1g Net Carbs
  16. 8 Servings 4 Each
  17. 111 Calories, 8.2g Protein, 6.3g Fat, 11.2g Carbs, 6.7g Fiber, 4.5g Net Carbs
Notes
  1. If serving the whole pan of rolls immediately, brush with additional 1 T melted butter.
  2. I have given you 2 sets of nutritionals.
  3. 3-4 Rolls or 1 Roll Each to be determined by how many you eat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chinese Pancakes

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Low Carb Chinese PancakesLow Carb Chinese PancakesLow Carb Chinese Pancakes. This is the first new recipe I have done in a while and the last puzzle piece to making perfectly successful LowCarb~Keto Peking Duck. It just seemed easy to use bib lettuce wraps so why bother with a low carb Chinese pancake. Well, the only reason is because it bugged me that’s why. And you know how it is when something bugs you, you have to fix the bug or…at least I did. Low carb Chinese pancakes are easy to make with only four ingredients. Enjoy.

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.

Chinese Pancakes
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Ingredients
  1. 1½ C Carbalose Flour
  2. 2 T Gluten
  3. 1 t Butter
  4. ¼ t Salt
  5. ⅔ C Boiling Water
Instructions
  1. Combine and mix dry ingredients.
  2. Slowly add boiling water while mixing with a fork. The dough is going to look gnarly to begin with so don’t worry about it.
  3. As soon as the dough is cool enough, begin to hand knead it for about 7-8 minutes.
  4. Form into a ball, cover with film, and let it rest 30 minutes.
  5. Roll dough about ½" thick and with a 1½" biscuit cutter, cut as many disks as you can, gather left-over dough and repeat until you have 16 disks.
  6. Cover them until ready to roll.
  7. Take one disc and with your fingers, press into about a 2” disc.
  8. Now roll into a very, very thin circular pancake about 4-5 inches in diameter. The thinner the better.
  9. With a pan on medium heat add one pancake, heat for about 1-1½ minutes, turn repeat.
  10. Lay on flat surface (a plate) and immediately cover with film or plate while hot.
  11. As you are cooking each pancake, roll the next one and repeat for the remaining fifteen, stacking them and keeping covered, as they are finished. (They will not stick).
  12. Keep pancakes covered and stacked until ready for use and yes, they will freeze and no, they will NOT stick together.
  13. 16 Servings (Pancakes)
  14. 31 Calories, 2.1g Protein, 1.2g Fat, 4.6g Carbs, 2.7g Fiber, 1.9g Net Carbs
Notes
  1. The first cooked side will also look a little gnarly (use as the Inside) but for whatever reason and I don't know why, the second side will have those nice little brown spots.
  2. Do not over-cook these as they will become less pliable.
  3. If you were to make the same pancakes with regular flour they would each have about 11g carbs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pretzel Buns

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Low Carb Pretzel BunsLow Carb Pretzel BunsLow Carb Pretzel BunsLow Carb Pretzel BunsLow Carb Pretzel Buns. Thought I might give these pretzel buns a try and they are terrific. Quite dense and not airy like the high carby buns being made today. The average hamburger bun has about 26-28 carb grams and that is way too high for me. These low carb pretzel buns are not huge but a great way to get a pretty large hamburger with whatever you want on it into your mouth without a knife & fork. That’s a ⅓ lb. hunk of beef with tomato & onion on that bun.

There is a hilarious story here and I am almost (but not quite) to embarrassed to tell it but… I’m going to tell it anyway and with pictures to boot. Though I do make “mistakes” when testing recipes these low carb pretzel buns were such a lulu of a mistake that I thought I would do a show and tell.

One of the hallmarks of Carbalose flour is that it is not sticky which of course means not much starch (sugar) in it. I have been working with this flour for years and I well knew this but…stupidity stepped in and just took over. When rolling and forming the dough balls it is hard to get the bottoms to stick well which was not the problem. It was putting them into the simmering baking soda water. The tenuous hold on the bottom literally undid themselves allowing the water into the interior of the dough ball. I tried to salvage them but to no avail. I brushed them with the egg yolk, salted them, and baked them. Ugh, Ugh, and more Ugh. The idea of the soda water is to take the place of the lye used in big production runs that pretzels are dunked into for about 30-45 seconds (like bagels) and for the dark glazy crust. Well, soda has its own salty flavor and since it had pretty well permeated the whole pretzel bun, coupled with the sea salt on the top they were totally, totally inedible, not to mention how they looked. So, there you have it.

I personally have rolled 10’s of 1,000s of rolls so don’t be intimidated if your rolls aren’t perfect and even mine aren’t always perfect. I do them two at a time which is what’s necessary for large hand productions. Now days there are machines that do it all for you but not back when I learned this. Here is a good Video that shows the technique and not quite, but pretty close to how I do mine. I do curve and tuck my fingers around the dough ball but again I’ve done it so many times it’s like falling off a log for me. As there is less friction, you want to form these buns on a countertop and not on a wooden cutting board.

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.

Pretzel Buns
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Ingredients
  1. 1⅓ C Carbalose Flour
  2. 2 T Wheat Gluten
  3. 2 T Coconut Flour
  4. ½ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Flaxseed Meal
  8. 2 T Water
  9. 1 T Yeast
  10. ½ t Sugar
  11. ⅓ C Warm Water
  12. 2½ T Melted Butter
  13. 3 Drops Sucralose
  14. 2 T Heavy Cream
  15. 1 Egg White
  16. 1 T Water
  17. 1 Egg Yolk
  18. ¼ C Water
  19. 1½ t Baking Soda
  20. Kosher Salt For Sprinkling
  21. Sesame Seeds (Optional Topping)
Instructions
  1. Add flaxseed to 2 T warm water for 10 minutes. (It will become quite gelatinous).
  2. Bloom yeast & sugar in ⅓ C warm water for 10 minutes or until foamy.
  3. Put first 6 ingredients in processor and pulse to blend.
  4. Add flaxseed mixture to dry ingredients and pulse to blend.
  5. Add liquid Sucralose, egg white, melted butter and heavy cream to top of bloomed yeast and with machine running add to dry ingredients.
  6. Mix egg yolk & 1 T water.
  7. Run processor for at least 2 minutes and probably a little longer adding any additional water as needed 1 T at a time.
  8. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  9. Form into a ball and put into un-greased bowl and cover with film for about 20-25-30 minutes or until slightly less than doubled. Do not over-proof.
  10. Preheat oven to 350°.
  11. Form gently into 6 equal buns about 2½ oz. each.
  12. Thoroughly mix water & baking soda.
  13. One at a time completely brush each bun with soda water.
  14. Now brush each bun with egg yolk wash.
  15. Make one small slash in top of each bun.
  16. Don't need to cover as they are plenty wet from both the washes.
  17. Proof 15-20 minutes.
  18. Do not over proof as they will rise a little more in the oven.
  19. Bake 25-30 minutes or until they are a bronzed brown.
  20. 6 Servings
  21. 165 Calories, 9.7g Protein, 11.1g Fat, 13.2g Carbs, 8.1g Fiber, 5.1g Net Carbs
Notes
  1. It is difficult for me to tell anything about where you are located, altitude, egg size etc. If you end up with too much liquid add another couple 1-2 T flour. If the dough is too stiff, add another 1-2 T water. Don't fret...bread dough is quite forgiving.
  2. Don’t over salt your buns as the soda water will add a salty twang of its own but...if you like a salty bun. by all means go for it.
  3. You will have egg yolk wash left-over, just throw it away.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Italian Bubble Bread

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Keto Italian Bubble BreadKeto Italian Bubble BreadKeto Italian Bubble Bread. No telling what I may Google on any given day and I have no recollection how I started seeing pictures of something called bubble bread but I did, and this keto Italian bubble bread is the culmination of what I saw and gads, it is easy, cheesy, garlicky, herby, goodness at its best. Now that I think about it I may have seen the pics when I finally finished my Keto Monkey Bread recipe. If this sounds good there is also a Plain Mini Rolls version.

When I am testing a recipe, many times I only make half just in case I end up not liking it and because uh, I am going to have to eat it but, that was not the case here. This keto Italian bubble bread is terrific and…I ruined another dinner cause…I immediately ate it after taking my pictures and about an hour before a good planned Sunday dinner.  This is not the first time I have done this and probably won’t be the last. I have a really good sugarfree Dry Italian Herbs Mix if you want to make your own. It makes tons at a time for use in the future.

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.

Italian Bubble Bread
Print
Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ¼ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 2 T Olive Oil
  10. ½ C Warm Water + More As/If Needed 1 T At A Time
  11. 1½ T Yeast
  12. ½ t Sugar
Dough Wash
  1. 3 T Olive Oil
  2. 1 T Garlic Paste***
  3. Mix And Set Aside
Topping
  1. 2 T Parmesan Cheese
  2. 1 t Dry Italian Herbs
  3. Mix And Set Aside
Instructions
  1. Bloom yeast & sugar in ½ C warm water for 10 minutes or until foamy.
  2. Add flaxseed to 2 T warm water for 10 minutes. (It will become quite gelatinous)
  3. Put first 6 ingredients in processor and pulse to blend.
  4. Add flaxseed mixture to dry ingredients and pulse to blend.
  5. Add olive oil to bloomed yeast and with processor on, slowly add to dry ingredients and run for 1-2 minutes. If needed, add more water 1 T at a time.
  6. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread dough.
  7. Form into a ball and put into un-greased bowl and cover with film for about 15-20 minutes or until less than doubled. If over-proofed it will not rise well the second time.
  8. Preheat oven to 350°.
  9. Using either a 9” glass pie dish (easiest) or a 9” removable bottom cake pan (what I used) grease bottom and sides with 1 t butter.
  10. Dump dough onto counter and knead to get rid of bubbles.
  11. Divide dough into 4 quarters. Divide each quarter into 4 pieces and then the 16 pieces in half again for a total of 32 pieces.
  12. Quickly make into small balls, place evenly in pan, and brush liberally all over with garlic oil.
  13. Sprinkle with topping, cover and allow to rise about 15-20 minutes.
  14. Bake 20-25 minutes and slide on to serving platter.
  15. I drizzled a couple of T more olive oil but it is not necessary. Notice the small puddles of it in the top left picture.
  16. 8 Servings
  17. 171 Calories, 6.9g Protein, 14.3g Fat, 9.8g Carbs, 5.8g Fiber, 4.0g Net Carbs
Notes
  1. This is gonna make your kitchen smell REALLY GOOD.
  2. If you by chance have some low carb marinara sauce this is of course delicious dipped into it.
  3. I didn't do it but I can imagine some full fat melted mozzarella cheese might be good on the top.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Monkey Bread

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Keto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey Bread.  It’s been a whirlwind of recipes since I came up with Keto Rum Caramel Sauce.  and this will probably be the last recipe for more than a couple of reasons but have given you enough to branch out and come up with your own.  I have had this recipe for keto monkey bread on the drawing board for about 5-6 months.  It’s not that I’m not busy because I am, but one would think that with all the other new Carbalose Flour dessert recipes I have done recently, that I should have done this before now.  Every once in a while I have to hit myself in the head and say oops, I coulda had a V-8.  This is one of those times.  My problem was getting the nut mixture in between the little dough balls and of course it really turned out not to be a problem at all.  Several months ago I did a recipe for Rich Rum Sticky Buns and this keto monkey bread uses nearly identical ingredients (a bit more butter) and just put together a little differently.  So stop monkeying around and get to makin.  I have shown the keto monkey bread on a couple of plates but the idea is really to individually pull each ball by hand and eat it.  Incredibly, it is not sticky, yes it is messy, and your kids will love eating it with their fingers.  I personally think about 4 balls is plenty enough as they are filled with so much fat but…that is up to you. Really easy to eat and very easy to overeat because of the oh-so-high fat content.

That sweet little 8″ angel food cake pan is something I have had for 45-50 years so keep that in mind when choosing your cake pan size.  I have found the perfect 7″ tube/bundt pan by Fat Daddio on Amazon for 15.99.

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.

Monkey Bread
Print
Caramel Topping
  1. ¼ C Butter
  2. ½ C Allulose***
  3. ¼ C Heavy Cream
  4. 2 T Sugarfree Maple Syrup***
  5. 1 T Rum
  6. ½ t Vanilla Extract
  7. ⅔ C Un-Toasted Chopped Pecans (To Be Used Later)
  8. 1 t Butter (To Be Used Later)
Nut Filling
  1. ½ C Pecans
  2. ¼ C Allulose***
  3. 1½ t Cinnamon
  4. 6 T Melted Butter (To Be Used Later)
Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ½ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 1 Large Beaten Egg
  10. 2 T 40% Heavy Cream
  11. 2 T Melted Butter
  12. 12 Drops Liquid Sucralose***
  13. ⅓ C Warm Water + More As/If Needed 1 T At A Time
  14. 1½ T Yeast
  15. ½ t Sugar
  16. 1 t Orange Extract (This Is An Important Essential Ingredient)
  17. 1 t Butter (To Grease Bottom Of Pan)
Caramel Topping
  1. In a small sauce pan barely, and I mean barely, melt butter, add the allulose a little at a time until all is incorporated. (It’s gonna look ugly to begin with).
  2. Bring to very slow simmer, stirring occasionally and cook for about 8-10 minutes or until beginning to turn golden brown. It will begin to darken and get a little thicker. Now add heavy cream, syrup, rum & vanilla and simmer until as thick as you want it. (Additional 8-10 minutes and remembering that it will thicken further as it cools).
  3. The idea is to have an overall bit of bubbling for the total cooking period.
  4. If you have everything ready this can be made while you are baking your monkey bread.
  5. Cool to warm.
Nut Filling
  1. Put pecans, cinnamon, and Allulose in small processor and grind until nuts are finely ground. Set aside. This can be done a day or two ahead of assembly and trust me, it’s easier. I do mine the night before and it only takes a couple of minutes at most to do.
Dough
  1. Put first 6 ingredients in processor.
  2. Add 2 T warm water to flaxseed meal for 10 minutes, add to dry ingredients and pulse to mix.
  3. Bloom yeast with sugar in warm water for 10 minutes.
  4. Add Sucralose, orange extract, and melted butter to top of bloomed yeast.
  5. Beat egg and add cream.
  6. Add egg mixture to bloomed yeast mixture.
  7. Start processor, add liquids, and process for 1-2 minutes or so.
  8. If needed, add more water 1-2 T at a time.
  9. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky to begin with and as you are cutting and forming dough to put into your pan it will then end up pretty much non-sticky. It's kind of like magic.
  10. Place dough in a small round pan, cover with film and let rise about 15 minutes.
Final Assembly
  1. Preheat oven to 350°.
  2. Begin bringing caramel sauce to room temperature (if already made) and when ready, heat slightly until warm and slightly liquified to drizzle over finalized monkey bread.
  3. As lightly as is possible grease bottom of pan with 1 t butter. Evenly distribute ⅔ C un-toasted chopped pecans (they will get roasty-toasty in the oven). Butter is to hold the pecans in place more than anything else as the monkey bread will slip out with no help after baking.
  4. Invert dough onto countertop (or your trusty Silpat is perfect), cut dough in half and them cut into 24 pieces. Repeat with second half of dough for a total of 48 pieces.
  5. Working quickly and as best you can roll into balls and they DO NOT need to be perfect. (See Picture)
  6. Place 24 dough balls in kind of a zigzag around the bottom and on top of the pecans. Sprinkle with ½ of the nut filling and then drizzle with ½ the melted butter. Repeat with last 24 dough balls, nut filling and butter.
  7. Cover and allow to rise for about 20 minutes.
  8. Place monkey bread in oven for 25-30 minutes.
  9. Invert onto small serving plate with the pecans on top.
  10. Allow to cool for 6-8 minutes.
  11. Drizzle warmed caramel topping all over top & down the sides and voilà, it’s ready.
  12. 12 Servings
  13. 279 Calories, 6.6g Protein, 26.3g Fat, 9.3g Carbs, 5.7g Fiber, 3.6g Net Carbs
  14. 8 Servings
  15. 418 Calories, 9.9g Protein, 39.5g Fat, 14.0g Carbs, 8.6g Fiber, 5.4g Net Carbs
Notes
  1. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  2. I do occasionally used EZ-Sweetz liquid Sucralose (and have for over 9 years with zero ill effects) as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
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/

Low Carb Carbalose Flour Scones

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Low Carb Carbalose Flour SconesLow Carb Carbalose Flour SconesLow Carb Carbalose Flour Scones.  I once did the overnight shift (1:00am-9:00am) working for a catering company/restaurant as one of two bakers.  I absolutely loved the job as I was by myself until 6:00am.  It was quiet and I could just work at my own (then) frenetic pace.  One of the many things I made, and mostly for the restaurant, was scones and during my stint there, I made 1,000’s of them. Great big whoppers. Not sure if I have made any since then but I had someone ask me if I had a recipe and I had to tell her no so…I thought I would put one out.  I mostly made fruit scones but you can do that yourself if you wish.  This is just a basic low carb Carbalose Flour Scones recipe and I have to say, they are good warmed, slathered with butter along with a good cup of afternoon coffee or tea.  I personally do not eat afternoon anything except dinner but these were pretty tempting and um, I broke down and ate two of them-thus ruining my dinner plans.  Remember I’m pretty old and simply can’t eat as much as I used to.  I added almonds and a little almond extract but the recipe can be made plain or with any of your own additions.  A little sugarfree raspberry jam?  Oh yeah, and everybody knows raspberries and almonds are a marriage made in foodie heaven. Of course in my haste to eat them…I forgot I even had the raspberry jam but…there will be a next time.

For many other Carbalose Flour Recipes please see All Things 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.

Carbalose Flour Scones
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Ingredients
  1. 1 C Carbalose Flour***
  2. 3 T Allulose***
  3. 2 T Crushed Sliced Almonds
  4. 2 t Baking Powder
  5. ¼ t Nutmeg (Or Mace)
  6. 3 T Cold Butter Cut Into Small Chunks
  7. 1 Egg
  8. 2 Drops EZ-Sweetz Liquid Sucralose***
  9. ¼ C Sour Cream
  10. 2 T Heavy Cream
  11. ¼ t Almond Extract
  12. ½ t Vanilla Extract
Instructions
  1. Preheat the oven to 360°F.
  2. In a large bowl, whisk together the flour, salt, allulose, nutmeg, and baking powder.
  3. Work in the butter, using your fingers, a fork, or a pastry blender.
  4. In a smaller bowl, whisk eggs, sour cream, heavy cream, Sucralose and extracts.
  5. Stir the wet ingredients into the dry ingredients & mix well.
  6. Using a 3 T or #24 scoop, place 6 evenly sized scones on a baking pan.
  7. Bake the scones for 20 minutes, until they're light golden brown.
  8. Allow to cool slightly.
  9. Serve warm, or at room temperature and yes, they can be frozen.
  10. 6 Servings
  11. 165 Calories, 7.0g Protein, 13.3g Fat, 9.3g Carbs, 5.2g Fiber, 4.1g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Umami Powder

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Low Carb Umami PowderLow Carb Umami PowderLow Carb Umami PowderLow Carb Umami Powder. I have never needed to use miso (which has sugar) but this little mixture of goodness is the basis of miso and may be used for it as such.  If you have a spice grinder and/or a mortar & pestle this low carb umami powder will change your cooking life and I am serious. It is fabulous and will enhance nearly anything you can imagine.  Now I have used Pistol River Porcini Dust forever and it is in a lot of my recipes but with the addition of ground fermented black beans it is a powerhouse of flavor like no other and I’m rather surprised McCormick’s or some other spice company has not come out with something similar because it is so easy.  Two lousy ingredients of pure umami.  You can use it to jazz up soups, sprinkle it on salads and dress meats with it and just the smell is enough to give you inspiration.  Since I just came up with the idea the only other recipe I have done thus far is Umami Mayo which can be used as a dip with Fried Pork Skins or low carb crudité veggies. To read more regarding what umami is, please see the Umami Mayo recipe as I describe it more in detail there along with my take on MSG which is something I do not use but only for reasons explained there-it is a good short read. You will also see the ground ferment beans (and not porcini dust) in the recipe for Hoisin Sauce which is then used to make Peking Duck so you may as well grind extra beans if you plan to use hoisin sauce and I do use it in small quantities in several other recipes including the recently added Kung Pao Riced Cauliflower.  That little container you see in the picture probably has about ½ cup and I keep it in the freezer until I need a little 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.

Umami Powder
Print
Ingredients
  1. 3 T Porcini Powder
  2. 3 T Ground Salted Fermented Black Beans Powder
Grinding The Fermented Black Beans
  1. Smash beans on the counter, transfer them to spice grinder, and add porcini powder.
  2. Begin pulsing and then grind until it all turns to a powder. The longer you grind, the lighter in color it becomes. The beans are black to start and end up a beautiful mahogany brown when finished.
  3. 6 Servings
  4. 0 Calories, 0.0g Protein, 0.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. This is made with 3 T each ingredient, is used 1 teaspoon at a time which, and is then, ready to be used as wanted. The recipe is always equal parts each ingredient.
  2. You can very easily grind your own dried porcini mushrooms or...buy the dust from Pistol River Mushrooms here in Oregon.
  3. Since I came up with this myself I am afraid you cannot find ground fermented black bean powder. I did find some stuff on amazon but the color was so light it didn't seem like the same product. I know the product is available somewhere because it is called mejugaru and used to make Korean gochujang and also goes by the name Fermented Soy Bean Flour and not to be confused with Soy Flour. Since I use the beans for other thing I just ground it myself and you are certainly welcome to search it further on the internet.
  4. It must have something in the way of nutritionals but the amounts are so small they don't register so this is definitely a zero carb recipe.
  5. Can you add any other spices? Of course you can-anything you want.
  6. This is not necessarily a salt replacement although the black beans are fermented with salt so go easy on the salt until you know.
  7. To my tastes it seems mildly sweet with of course no sweetener of any kind in it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Nut Oatmeal

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Keto Nut PorridgeKeto Nut PorridgeKeto Nut PorridgeKeto Nut PorridgeKeto Nut Oatmeal.  I have made and eaten this from time to time and really, I should eat more of it but the problem is, I have so many things I should eat more of.  This keto nut oatmeal is definitely different in that it has no almond flour and no coconut flour. I guess the closest thing I can think to compare it with is cream of wheat, malt-o-meal, and maybe a porridge. It can be finished in a multitude of ways, and I have tried to show several of them.  I think the secret is the way it is finished and…though it has no coconut flour, it has the divine essence of coconut via the dried desiccated coconut in it. The ways in which this cereal can be made and sweetened are probably infinite and these are 4 ways I make it:  1). 2 T 40% Heavy Cream 2). With 2 T Heavy Cream & 1 drop of EZ-Sweetz 3). 2 T Yogurt & Berries 4).  1 T Allulose, 1T Butter, & 2 T 40% Heavy Cream or Coconut Milk.  After that, you can probably come up with your own combinations and any one of my combos end up LCHF and yes, this keto nut oatmeal cereal is both good and fast just plain too.  When I was a kid I loved oatmeal with butter, brown sugar and a little milk so #4) is definitely my favorite but for variation, I eat it every way listed.

I have just made a(nother) batch of this divine cereal and this time I toasted my nuts. What a difference in taste.  The first thing that hit me was the smell I got after adding the hot water and it just continued until I was finished eating it.  I don’t necessarily advocate toasting the nuts as if you are not careful, you can toast them too much and let’s face it, nuts are expensive enough so in my world, burning them is a no-no.  Anyway, it’s just one more option and it really is good.  So, the first row of pics is the un-toasted and the second row is toasted.  Both are terrific.

I am giving this recipe as a single unsweetened serving so you can try it once and if you love it (you will) I have also given you a recipe for 5 serving and then about 24-25 servings.  If you want to feed your children a healthy stick-with-you until noon breakfast, this is what you will want to give them and probably best to make it in bulk. Better not to tell the keto police cause they would have a cow.  And then again for kids, you can add a bit of maple syrup or honey and more fruit if wanted. For you keto~lowcarb adults, if you like maple you might try this Sugar-Free Maple Syrup.

Bulk Nut Sources: Walnut Meal Nuts or Oh Nuts. Bulk Nut Sources: Pecan Meal Guildry Organic Farms.

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.

Nut Oatmeal
Print
1 Serving
  1. 2 T Desiccated Coconut
  2. 1½ T Ground Walnuts (Toasted Is Best Or Not)
  3. 1½ T Ground Pecans (Toasted Is Best Or Not)
  4. 1 T Ground Flaxseed Meal (Doesn't Matter What Color And I Used Golden)
  5. ¼ t Ground Chia Seed
  6. ⅛ t Cinnamon Powder (+More To Taste)
  7. ⅓ C Hot Water
5 Servings
  1. ⅔ C Desiccated Coconut
  2. ½ C Ground Walnuts (Toasted Is Best Or Not)
  3. ½ C Ground Pecans (Toasted Is Best Or Not)
  4. ⅓ C Ground Flaxseed Meal (Doesn't Matter What Color And I Used Golden)
  5. ½ t Cinnamon Powder (+More To Taste)
  6. 1¼ t Ground Chia Seeds
24-25 Servings
  1. 2¼ C Desiccated Coconut
  2. 1¾ C Ground Walnuts (Toasted Is Best Or Not)
  3. 1¾ C Ground Pecans (Toasted Is Best Or Not)
  4. 1 C+2 T Flaxseed Meal (Doesn't Matter What Color And I Used Golden)
  5. 2 T Ground Chia Seed
  6. 1 T Cinnamon Powder (+More To Taste)
Instructions
  1. Toast Nuts if toasting & cool completely.
  2. Dump nuts, ground chia seeds, flaxseed meal and cinnamon into processor and give it 10-12 pulses to break up the larger nuts. Now give it 10-12 longer pulses and check the consistency. If the nut pieces are still too large continue longer pulses until quite fine but not powder. The secret to not turning your nuts into butter is to put them in the processor with the ingredients listed.
  3. Put into large mixing bowl and bend in the coconut, stirring until well incorporated.
  4. Measure ⅓ C dry mix, put into a cereal bowl large enough to add anything additional you may wish, add ⅓ C HOT water, stir well and allow to sit 3-4 minutes. It will thicken.
  5. 1 Serving 84% Fat
  6. 229 Calories, 6.0g Protein, 21.4g Fat, 6.6g Carbs, 4.8g Fiber, 1.8g Net Carbs
Notes
  1. Each one serving is equal to ⅓ C of cereal and ⅓ C HOT water so if you end up making it in bulk that's the ratio you use per one serving.
  2. Also, if you make this in bulk you can buy ground pecans and ground walnuts in 1 lb. bags which seems the easiest way to go. If purchased this way I would keep the nuts frozen before and after each use because as we know, the oils in nuts will go rancid after a while. There should be approx. 3½ C per 1 lb. nuts.
  3. If wanted add a little more cinnamon.
  4. With any size family at all making this in bulk is the only way to go. Put into appropriate sized container, cover, and enjoy anytime. I guarantee you, it won't last very long.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Italian Parmesan Garlic Knots

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Low Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic Knots. I now have quite a collection of Carbalose Flour Recipes and Low Carb Italian Parmesan Garlic Knots is now the newest addition to that list.  There are recipes out there using Pillsbury bread sticks (that come out of a can no less) but I have never tried them.  Their label says 26g carbohydrates per/2 sticks.  If you were to eat two knots it would be about 7g carbs or about 20% of the Pillsbury stuff. It’s what I’m going to do and anyway these are very easy to make. I know the recipe looks intimidating but really, all it is, is a list of ingredients…that will make your kitchen smell heavenly.

We will be taking a combination of two recipes Carbalose Flour Bread & Italian Dipping Oil,  tweaking them a bit,  and adding Parmesan cheese and yes, more garlic, for our knots.  The dry dipping oil ingredients can be made ahead and just left alone until ready for use.  The recipe is for many times what we will need now.  The dry dipping ingredients are quite versatile and can be used for the base of a tasty salad dressing by adding vinegar & olive oil, or sprinkling on any number of vegetables or sauces.  I think once you have it, you will find many used for it.  The dough, all by itself, makes a great pizza base and if rolled thinly makes six large pieces.

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.

Carbalose Italian Parmesan Garlic Knots
Print
Knot Ingredients
  1. 1 C Carbalose Flour
  2. 2 T Wheat Gluten
  3. 2 T Coconut Flour
  4. 2 T Golden Flaxseed Meal
  5. ½ t Salt
  6. ⅛ t Guar Gum
  7. ⅛ t Xanthan Gum
  8. ½ t Dry Italian Dipping Ingredients
  9. ½ C +2 T Warm Water
  10. 1 T Yeast
  11. ½ t Sugar
  12. 2 T Olive Oil
  13. 3 Drops Liquid Sucralose
Dry Dipping Ingredients
  1. 1 T Dried Basil
  2. 1 T Garlic Powder
  3. 1 T Dried Thyme
  4. 1 T Dried Oregano
  5. 1 T Dried Rosemary
  6. 1 T Dried Marjoram
  7. 1½ t Black Pepper
  8. 1½ t Salt
  9. ½ t Red Pepper Flakes
Finishing Ingredients
  1. 3 T Olive Oil
  2. ½ T Parmesan Cheese
  3. 1 t Dry Dipping Ingredients
  4. 1 t Garlic Paste***
Instructions
  1. Mix all dry dipping ingredients.
  2. Add 2 T hot tap water to flaxseed meal. Set aside 10 minutes to let it thicken.
  3. Bloom yeast & sugar in remaining ½ C warm water for 10 minutes or until foamy.
  4. Put first 8 ingredients in processor and pulse to blend.
  5. Add flaxseed and pulse to blend in.
  6. Add liquid Sucralose & olive oil to top of bloomed yeast and with machine running add to processor.
  7. Run processor for at least a minute and probably a little longer adding any additional water as needed a little at a time.
  8. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  9. Form into a small ball, put into a small un-greased container, and cover with film for about 30 minutes.
  10. Divide dough into 8 1½ oz. pieces and make individual balls.
  11. Preheat oven to 400°.
  12. Take each ball and roll into a 6" rope. (See Picture) By the time they are finished (resting) begin again and roll into 9" ropes and tie into knots.
  13. Cover and allow to rise about 20 minutes and pop them into the oven for 20 minutes.
  14. Cool just slightly.
  15. Mix dry 1 t dry dipping ingredients with olive oil cheese, and garlic mixing well.
  16. Toss each warm knot into mixture. I actually used my fingers and did they ever smell good.
  17. 8 Servings
  18. 153 Calories, 6.0g Protein, 12.8g Fat, 8.5g Carbs, 5.0g Fiber, 3.5g Net Carbs
Notes
  1. These go well as a side to many salads.
  2. Sadly, you may have a bit of the olive oil mixture left and if you do my suggestion is to add a little more oil and it on some other vegetable like...broccoli and since I was having pork tenderloin for dinner, I used it to drizzle on that. Waste not-want not.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Butter Cream Biscuits

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Low Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream Biscuits. I have no idea why I’ve not made these Carbalose Butter Cream Biscuits until now but as they say, better late than never.  They are light as a feather and tender as a baby’s butt.  DO NOT mistake Carbalose Flour with Carbquik.  They are totally different products and  I DO NOT use Carbquik.  The only reason I decided to try them today is that I still have great end-of-season Oregon strawberries but I …gasp…ran out of Crème Fraîche and I wanted something other than plain heavy whipping cream.  Ah yes, how about some Strawberry Shortcake which then became the ultimate goal.  I couldn’t help myself and slathered one with butter and popped it like two pieces of candy. This was such a resounding success I decided to take a few pictures and just make the Post and the biscuits couldn’t be any easier.  Confession:  I have not eaten biscuits for a very long time as I have so many other wonderful low carb recipes to choose from.  If I fixed only 1 recipe per day from this site it would take me nearly two years and there are so many that I like and eat repeatedly it would probably take me more like 3-4 years.  Can you see my dilemma?  And to top it off, it doesn’t take into account the plethora of foods I eat that simply don’t have or need recipes.  So, for those of you who already have Carbalose Flour-these low carb carbalose butter cream biscuits might be for you and if you are so inclined, these are perfect with Eggs & Sausage Gravy.

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.

Carbalose Butter Cream Biscuits
Print
Ingredients
  1. 2 C Carbalose Flour
  2. 8 T Butter (1 Stick)
  3. 1 T Baking Powder
  4. ¼ t Salt
  5. ½ C+1 T Heavy Cream
  6. ½ C+1 T Water+ Any More As Needed
  7. 8 Drops Liquid Sucralose ( Or ⅓ C Equivalent Sweetener)
Instructions
  1. Preheat oven to 400°
  2. In a large bowl add salt & baking powder to flour and mix well.
  3. Cut in butter until about pea size.
  4. Add Sucralose to water & heavy cream and stir.
  5. Mixing with a fork begin adding cream/water to flour about ⅓ at at time until well incorporated. Once mixed, and inside your bowl, begin folding dough over itself (gentle kneading) about 10-15 times. This creates the flakiness that you need for biscuits to rise during baking.
  6. Sprinkle a little bench flour on counter-top and flatten dough to about ½".
  7. Cut as many biscuits as you can, knead dough again and cut more until you get 12 biscuits. I used a 2½" cutter.
  8. Bake 14-16 minutes or until golden brown & delicious.
  9. 12 Servings
  10. 160 Calories, 5.2g Protein, 13.5g Fat, 8.0g Carbs, 4.8g Fiber, 3.2g Net Carbs
Notes
  1. It is my opinion that to open or "split" a biscuit properly it needs to be done gently with a fork as this process will save the biscuit from crumbling.
  2. With nutritional like this you could probably eat two of them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Bread

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Low Carb Carbalose BreadLow Carb Carbalose BreadLow Carb Carbalose BreadLow Carb Carbalose Bread.  There are many of you who don’t have the same (rather odd) size loaf pan that I used to develop the original Carbalose Flour Bread so this slightly smaller loaf of low carb carbalose bread is for you.  I recently bought a standard size 4”x8” loaf pan, adjusted the ingredients, and it did indeed turn out perfectly.  Do not use a larger pan for this as it will not work.  As you look carefully at the pictures notice I did use my electric knife and I did get 18 slices+2 heels.  Each slice weighs on average about 32g, some a little larger and some a little smaller and those heels?…I save and freeze to either make bread cubes or crumbs.  If you are going to make rolls, buns, or baguettes then use the original recipe as the nutritional calculations below are for the slightly larger dough amounts.

Carbalose Bread Addendum & Update

I have wanted to write this addendum update for about 6-8 months, am finally doing it, and it will make your breads and rolls oh so much better.  I have had people asking me how to get rid of the holes that sometimes end up in their bread. I set about trying to find a solution and have come up with it and all it entails is adding one whole egg in place of ¼ C water. I have also begun using butter instead of coconut oil but that is a personal preference. It is the egg that makes the difference and somehow, chemically, not only enables better stability of the dough but better keeps it from losing some of its puffiness or collapsing. I haven’t done it yet, except for many loaves of bread but I do think this change will make a big difference for you when shaping and making rolls or things like hamburger or hotdog buns and larger baguettes for garlic bread etc. This small change will work in any of the bread-like recipes using 1½ C of Carbalose Flour or more.

Don’t despair if you do not have an electric knife but you will probably not be able to make a less than ½” cut the way I can.  I would think on average and if cut with a good SHARP bread knife, you should be able to get 14-15 slices which is completely acceptable.

You can do all the same things with this slightly smaller loaf that can be done with the only slightly larger loaf so have at it and have fun with it.

DO NOT USE CARBQUIK-IT WILL NOT WORK.

Nutritionals are below the recipe.

  • Equipment Needed:
  • Large Cuisinart or other Large Food Processor
  • Electric Knife
  • Small Cutting Board
  • 4” x 8” x 2 ½” Loaf Pan (Non-Stick)

If you use a larger loaf pan then your bread will be longer, not rise as high, and will be wider that the picture above.

Use for Stuffed Strawberry Cream Cheese French Toast and the dough for low carb carbalose bread may also be used for rolls, buns, individual baguettes, and whatever else you might imagine.  Also makes great bread crumbs and yes, even Basic Pizza Crust.  A roll, hot out of the oven?  Slathered with butter?  Heavenly.

For many other Carbalose Flour Recipes please see All Things Carbalose informational page.

To the left is Tara’s first time loaf and I think we should all give her a hand because it takes courage to make that first loaf and then…it’s Katy bar the door with what you can do with the basic dough after that. If you will just make 3 loaves of low carb carbalose bread, one for bread, one for croutons, and one for crumbs, I doubt you will ever want to be without them. Many other recipes are built around this basic recipe using more/less some of the same ingredients. To the right are some rolls made by Dviolette and I’ll bet they are as good as they look. Yum.

  • Carbalose Flour may be purchased in 3 lb. bags from www.netrition.com
  • Complete Nutritionals for rolls, buns, baguettes, cubes and crumbs are below 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.

Carbalose Bread
Print
Ingredients
  1. 2 C Carbalose Flour
  2. 3½ T Wheat Gluten
  3. 3½ T Coconut Flour
  4. ¾ t Salt
  5. ¼ t Guar Gum
  6. ¼ t Xanthan Gum
  7. 3½ T Golden Flaxseed Meal***
  8. ¼ C Warm Water***
  9. 2 T+½ t Melted Coconut Oil (I Use Softened Butter Now-& It's Perfect)
  10. 1 C Water + (Only If Needed) or (¾ C Water + 1 Whole Egg)
  11. 1 T Yeast
  12. ½ t Sugar
  13. 6 Drops Liquid Sucralose* (Optional)
Instructions
  1. Bloom yeast & sugar in 1 cup warm water for 10 minutes or until foamy.
  2. Add flaxseed to ¼ C warm water for 10 minutes. (It will become quite gelatinous)
  3. Put first 6 ingredients + butter if using, in processor and pulse to blend.
  4. Add flaxseed mixture to dry ingredients and pulse to blend.
  5. Add liquid Sucralose and 2 T coconut oil (if using) to bloomed yeast and with machine running add to dry ingredients.
  6. Run processor for at least 2 minutes and probably a little longer adding any additional water as needed 1 T at a time.
  7. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  8. Form into a ball and put into un-greased bowl and cover with film for about 20-25-30 minutes or until slightly less than doubled. If over-proofed it will not rise well the second time and will more than likely "fall", leaving a less that desirable looking loaf.
  9. Preheat oven to 350 degrees.
  10. Take dough out of bowl and knead (very gently) until you are sure ALL air pockets are out.
  11. Form gently into loaf rolling so the seam is on the bottom, put into greased (remaining ½ t coconut oil or butter) pan, very loosely cover with film and let rise for 25-30 minutes. DO NOT over-proof as it will raise a bit more in the oven.
  12. Bake 45 minutes.
  13. Rest the bread in the pan at least 10 minutes.
  14. Make sure bread sides are not sticking to pan, remove gently, put on wire rack, and cool completely.
  15. Slice bread with an electric knife.
  16. 16 Servings
  17. 80 Calories, 6.3g Protein, 4.2g Fat, 8.0g Carbs, 4.7g Fiber, 3.3g Net Carbs
  18. 18 Servings
  19. 71 Calories, 5.6g Protein, 3.7g Fat, 7.1g Carbs, 4.2g Fiber, 2.9g Net Carbs
Notes
  1. If you decide to use butter in place of coconut oil (and I do now) put it into into processor at the same time you add the gelatinous flaxseed & water mixture.
  2. You may easily substitute 1 whole egg in place of ¼ C water if you consistently get holes in your bread.
  3. Please note the use of *Sucralose in each of the recipes using Carbalose is only to negate the bitter taste of the flour and DOES NOT make the recipe “sweet”.
  4. Slice size is equivalent to a normal slice of pretty much any other normal bread.
  5. ** I plugged all the ingredients (except the Carbalose Flour) into a food database to get the figures below and added them to the Carbalose figures to get my Totals Per Loaf.
  6. If at any time after the loaf is form and touched, the indentation will remain even after baking and the same thing when taking out of the pan until the loaf in completely cooled. This is the reason I keep using the word gently.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
It took me many tries to get the original  Carbalose Flour Bread recipe  just right and I paid nearly $700.00 to have it tested through Exova Laboratories so I know all the figures are correct.  The figures below are only slightly off as this recipe uses a bit less ingredients than are listed in the original and I am not going to the trouble of changing them all.

  • Carbalose Flour                                   
  • Calories           Carbohydrate             Fiber               Protein            Fat
  • 675                  108g                            65g                  70g                  25g
  • Rest of Ingredients**
  • 705                    37g                            21g                  29g                  53g
  • Totals Per Loaf
  • 1380                145g                            86g                  99g                  78g
  • Divided by 16 Slices=42g slice             
  • 86                        9g                              5g                    6g                    5g
  • Divided by 18 Slices=37g slice          
  • 77                        8g                              5g                    6g                    4g
  • 16 Slices/Loaf
  • 86 Calories, 6g Protein, 5g Fat, 9g Carbs, 5g Fiber, 4g Net Carbs
  • 18 Slices/Loaf
  • 77 Calories, 6g Protein, 4g Fat, 8g Carbs, 5g Fiber, 3g Net Carbs
  • Bread Cubes 11 Cups/Loaf
  • 125 Calories, 9g Protein, 7g Fat, 13g Carbs, 8g Fiber, 5g Net Carbs
  • Bread Crumbs 8 Cups/Loaf
  • 175 Calories, 12g Protein, 10g Fat, 19g Carbs, 11g Fiber, 8g Net Carbs
  • 12-2 oz. Rolls/Recipe
  • 115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs
  • 12-2 oz. Mini Slider Buns
  • 115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs
  • 8  3 oz. Pencil Rolls
  • 168 Calories, 12g Protein, 10g Fat , 18g Carbs, 11g Fiber, 7g Net Carbs

  • 6 4 oz. Mini Baguettes
  • 230 Calories, 17g Protein, 9g Fat , 24g Carbs, 14g Fiber, 10g Net Carbs
  • 2-12 oz. Baguettes
  • 690 Calories, 50g Protein, 27g Fat , 73g Carbs, 43g Fiber, 30g Net Carbs
  •