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keto low carb diabetic recipes

Keto Veal Piccata

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Keto Veal PiccataKeto Veal PiccataKeto Veal Piccata is not so unlike a Veal/Pork/Chicken/Schnitzel ala Holstein except the picatta is not dredged in peanut flour or served with an egg on top. Somewhere on this site I said my last veal supply had dried up and to their credit Zupans, here in Portland does carry it so now I can get it as needed and thanks you Zupan’s Market.  Veal is so very expensive and I have never understood why as it didn’t used to be.  I know, it is gotten from (baby male) milk fed calves and a lot of people, for some reason, find this off-putting.  We slaughter all kinds of animals, including baby lambs, and people don’t seem to have a problem with that so why veal?  I don’t know the answer but I do know Keto Veal Piccata is divine eating.  The 1st picture is served with a Vietnamese Shrimp Salad & Fish Sauce Dressing and the 2nd picture shown was served with Caramelized Zucchini and it’s easy to see that I love capers. All this said, you can also use chicken.  We all know Chicken Piccata is good-it’s just not as good as veal.

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.

Veal Piccata
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Ingredients
  1. 1 Lb Scalloped Veal Medallions (About 8 If Possible)
  2. 6 T Butter (Divided)
  3. 2 T Olive Oil
  4. ¼ C White Wine
  5. ¼ C Lemon Juice
  6. ¼ C Water
  7. ½ t Chicken Base
  8. 4 T Capers
  9. Pepper Only If Necessary
Instructions
  1. Add olive oil & 4 T butter to hot saute pan and get your butter browning.
  2. Add veal medallions, sear quickly and plate.
  3. Keeping pan hot add wine, lemon juice, capers, & water and reduce about one third.
  4. Remove pan from heat and add remaining butter 1 T at a time while swirling pan-this will thicken the sauce.
  5. Top medallions with sauce.
  6. 4 Servings
  7. 437 Calories, 32.2g Protein, 33.4g Fat, 2.0g Carbs, .3g Fiber, 1.7g Net Carbs
Notes
  1. Medallions of veal do not take long to sear and if overdone will be tough so don't overdo them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Primal Keto Gravy

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Low Carb Primal Keto GravyLow Carb Primal Keto Gravy. Man there must be a story here somewhere and this Primal Keto Gravy has been changed so many times I feel I have traveled with Lewis & Clark along the Columbia River to the Pacific Ocean to get to it and…change it…yet again.

So here’s the story. The recipe started with the Herb Gravy Recipe at Elana’s Pantry. From there it was adapted by Nom Nom Paleo who made her own Easy Paleo Herb Gravy Recipe. Then Martina adapted it into her Ultimate Keto Gravy and lastly…it was tweeted by Dr. Robert Milello where I got it.  So, it has been an epic journey and you have now arrived at the Pacific Ocean with Lewis & Clark (and me). The gravy sounded so good I thought I could adapt it one more time to make it my own and here you go with low carb Primal Keto Gravy.

Boneless Chix Thigh-SkinIf you are at all handy with a knife (and I am) boning chicken thighs but leaving the skin on is really good with this gravy, the skin gets so crispy and…it saves a lot of $$$ as boneless skinless thighs are far more expensive and…you don’t get the skin.  This is fabulous with baked chicken and of course turkey.

Primal Keto GravyMost everything I have is antique.  The blender & brown bowl were my moms probably from the 50’s & 60’s and a gravy ladle (not shown) that was my grandmother’s and would easily be 100 years old.  I am such an antique.

 

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.

Primal Keto Gravy
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Ingredients
  1. 2 T Olive Oil (Or Butter)
  2. 1 Small To Medium Onion
  3. ¼ C Minced Celery
  4. 2 t Crushed Garlic (Optional But Good)
  5. 1 T Dijon Mustard
  6. 2 t Poultry Seasoning (Sage, Thyme, Marjoram, Rosemary)
  7. 2 T Lemon Juice (Optional)
  8. ¼ Lb Sautéed Mushrooms
  9. 1 T Porcini Dust
  10. 1¾ C Water
  11. 1 T Chicken Base
  12. ¼ C Heavy Cream
  13. Pepper To Taste
  14. All The Fabulous Fat Drippings & Fond* From Your Roasted Chicken
Instructions
  1. Add onions to olive oil and slowly caramelize.
  2. Add all ingredients (excluding heavy cream) and reduce slowly as you want the celery to soften. Just remember if you reduce too much you can always add more water but it’s easier not to go overboard in the first place.
  3. Add heavy cream and reduce to desired consistency, remembering as you blend it, it will thicken even more.
  4. Pour in a large enough bowl, add drippings and on medium- low begin to blend with a stick blender until you get to desired texture. I like mine a bit chunky.
  5. Add pepper to taste.
  6. Plate whatever fowl you are using and spoon sauce over all.
  7. 6 Servings
  8. 125 Calories, .6g Protein, 12.4g Fat, 2.8g Carbs, .5g Fiber, 2.3g Net Carbs
  9. 8 Servings
  10. 93 Calories, .5g Protein, 9.2g Fat, 2.1g Carbs, .4g Fiber, 1.7g Net Carbs
Notes
  1. If you taste this before the fond & fat are added it will taste OK but remember it has virtually no fat in it and fat is what make things taste good so taste test after the addition of the fat.
  2. *Fond (fahn) is that fabulous concentrated flavor in the little cruddy buttons at the bottom of a pan that is normally incorporated by deglazing.
  3. If you have frozen pulled chicken this is fabulous mixed into it.
  4. This also makes a tasty breakfast over fried eggs.
  5. Lastly, serve this proudly over a spatchcocked roasted chicken or your Thanksgiving turkey.
  6. Nutritionals are for gravy with the addition of 2 T extra fat & fond. Extra fat will only increase the calories a little and who cares.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fried Okra Sticks

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Low Carb Fried Okra SticksLow Carb Fried Okra SticksLow Carb Fried Okra Sticks? What? Yes, and they are not only good they can also be extremely functional.  This isn’t so much a recipe as a how to do it.  The secret to these is to get them just this side of burned and I mean dark, dark.  They are of course good anyway but the darker the better as they get very crispy and can be used to scoop things like Baba Ganoush or Caramelized Onion Dip or… you can eat them like french fries.

Purple OkraSeveral months ago I visited my brother and sister-in-law on their farm in VA and as you could imagine they have a HUGE garden.  One of the things they grow is okra.  Not the stubby ones you might (if you are lucky) see in a grocery, but big long, both green and purple ones-some 5-6 inches long.  Wendy then proceeded to cut them in the traditional 1″ rounds and fried them in olive oil (just for me).  She didn’t just saute them-she fried them until they were blackened and super crispy.  She fried tons of ’em and I ate ’em all.  No salt, no pepper, just plain.  I was on the phone with her a couple of weeks ago and she suggested I try cutting them lengthwise.  Being the skeptic I am, I scoffed at the idea and then bit the bullet and tried it.  Well, this is the result.

Most people think of okra as slimy and indeed they can be but fixed in this fashion they are anything but.  Now unless you shop the farmers markets these puppies are hard to find fresh and I am using the whole frozen stubby green ones.  As you can see from the picture I fried them in very shallow olive oil and had to turn them several times but the next time I am going to deep fry them in tallow. Now doesn’t that sound good?  If you look at the blown up picture on the stove don’t pay attention to the spattered olive oil, it’s only a figment of your imagination.  Hint:  No it isn’t and that’s why I will be trying to deep fry them the next time.

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 Okra Sticks
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Ingredients
  1. 1 Lb Frozen Whole Okra (Fresh Is Always Best)
  2. ¼ C Olive Oil (Can Of Course Use Tallow Or Lard)
Instructions
  1. Barely cut the heads off okra and slice down center lengthwise.
  2. Heat oil in large saute pan, lay okra cut side down and fry until very, and I mean very dark brown. They should actually look burned but they won't be.
  3. Turn and repeat.
  4. You will have to then repeat frying process as they will not all fit at one time.
  5. 4 Servings
  6. 65 Calories, 2.2g Protein, 2.9g Fat, 8.0g Carbs, 1.7gFiber, 6.3g Net Carbs
Notes
  1. I have only included 1 T of olive oil in the nutritionals because almost none of it will be absorbed.
  2. If using frozen cut okra and I do, it is really good sprinkled with Parmesan cheese.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pulled Pork Rillettes

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Low Carb Pulled Pork Butter RillettesKeto Pulled Pork Rillettes.  Can you believe this started as potted meat and as lowly French peasant food? All I gotta say is the French know how to eat and I don’t care how it started. The biggest difference between a pâté and a rillettes is texture plus it needs to be served at room temperature to really savor the fat completely. Once you make this I think you will make it again & again.  Many people sort of cringe when they think about eating lard but here is a question; you eat bacon don’t you?  Bacon is lard laced with a little meat and in my world lard is not only good, it is good for you.  My problem with this dish is what to eat it with/on.  Traditionally a Keto Pulled Pork Rillettes is smeared on toast points and more likely on rustic French bread. I don’t have a good suggestion here except to eat it with a fork and yep, that’s what I do.  Every once is awhile I splurge and eat it on my Carbalose Bread. Since I make this with Pulled Pork instead of with pork belly I don’t often end up with enough lard but since I render my own anyway, I always have it on hand. You can’t go with less in this recipe so for Pete’s sake buy some (real) Lard or render your own as it so easy and actually much less expensive.  I do get the broth from my own pulled pork so if you don’t do your own, you can use a little chicken broth.  This has got to be the ultimate LCHF recipe on this site. If, by chance you prefer duck, here is the recipe for Duck Rillettes.

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.

Pulled Pork Butter Rillettes
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Ingredients
  1. 1 Lb Pulled Pork
  2. 1½ C Rendered & Melted Pork Fat (Divided)
  3. ½ C Pork Broth (Chicken Broth Will Work As Well)
  4. 4 Crushed To Powder Juniper Berries (I Use My Mortar & Pestle)
  5. 2 Bay Leaves
  6. 2 T Grated Shallot (Or Onion)
  7. 1 T Brandy
  8. ¾ t Salt (More To Taste)
  9. ¾ t Crushed Thyme (More To Taste)
  10. ½ t Crushed Garlic
  11. ¼ t Pepper
  12. ¼ t Crushed Red Pepper
  13. ⅛ t Allspice
  14. ⅛ t Coriander
Instructions
  1. Chop or put pork in processor, pulse several times & put into mixing bowl. You don’t want mush but you do want to shorten the longer strands. Chopping is easiest and you won't need to clean your processor...one more time after cooking...and this is a good thing but...it will be a bit chunkier.
  2. On low heat put 1 C pork fat & then rest of ingredients into small skillet and cook until the onions are pasty and it will not take long.
  3. Remove bay leaves.
  4. Add to pork and mix well.
  5. Divide and put into 4 ramekins leaving enough room to cover each with additional fat.
  6. Seal each ramekin with 2 T melted fat.
  7. Serve at room temperature.
  8. 8 Servings
  9. 619 Calories, 55.2g Fat, 14.1g Protein, .5g Carbs, 0g Fiber, .5g Net Carbs
Notes
  1. After sealing with fat it should easily last a week or two in the refrigerator…but I doubt you would leave it alone that long.
  2. Don’t think you can make a meal of this as the satiety level is very high due to the great amount of fat...and there will be those of you who try because it is that good.
  3. Wrapped and frozen works quite well but remember to bring to room temperature before serving.
  4. If you opt to use chicken broth use ½ C water and 1-2 t chicken base.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Salmon Cakes & Tartar Sauce

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Low Carb Salmon Cakes & Tartar SauceSalmon Cake & AsparagusLow Carb Salmon Cakes & Tartar Sauce and what better place to put  some spinach, maybe a slice of tomato, an egg, & a side of asparagus with Hollandaise Sauce? If you want to make these plain (and there is nothing plain about them) you might want the recipe for Tartar Sauce

If you have ring molds they will certainly help in the making of these as anyone who has ever tried to form a seafood cake will attest -they fall apart very easily.  I personally do not have these molds but I do have really old larger tuna cans that I have used for years and if you buy rings you will probably find other ways to use them as well. (Think eggs). But you can certainly make 8 & serve 2 each as the smaller cakes are easier to deal with. Norpro makes a set of 4-3½” muffin rings for somewhere around $7-8.  They will make life easier and here is a place to get more Ring Molds than you ever thought possible.

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.
Salmon Cakes & Tartar Sauce
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Ingredients
  1. 1 Lb Salmon
  2. 1 Egg
  3. ⅓ C Crushed Pork Rinds***
  4. ⅓ C Mayonnaise
  5. ⅓ C Shredded Mozzarella Cheese
  6. ⅓ C Tiny Diced Onions
  7. ⅓ C Thinly Sliced Green Onion Tops
  8. 3 T Lemon Juice
  9. ¼ t Garlic Powder
  10. ½ t Cajun Spice
  11. ½ t Salt
  12. 1½ C Crushed Pork Rinds***
  13. 3 T Butter
Instructions
  1. Combine egg, mayonnaise, ⅓ C pork rinds, mozzarella, onions, garlic powder, cajun spice, salt, and lemon juice.
  2. Fold in flaked salmon.
  3. Gently form salmon cakes and put into pork skins. Do not try to turn them as they fall apart easily. Just take more skins and gently press onto the tops.
  4. If, and I mean if, you have egg rings this is a time to use them.
  5. Lightly butter rings and place one in pork skins. fill ring & sprinkle more skins on top. Repeat.
  6. I actually do not have rings because way back when, I started saving tuna cans and that is what I use.
  7. Place salmon cakes in butter, cook 6-7 minutes, remove rings, flip gently, and cook another 6-7 minutes. You want your cakes to be nice & crispy, and golden brown & delicious.
  8. Serve with tartar sauce and a wedge of lemon.
  9. 4 Servings
  10. 544 Calories, 31.5g Protein, 45.2g Fat 2.9g Carbs, .5g Fiber, 2.4g Net Carbs
  11. 8 Servings
  12. 272 Calories, 15.8g Protein, 22.6g Fat 1.5g Carbs, .3g Fiber, 1.2g Net Carbs
Notes
  1. These may be served as a main course or as an appetizer and I have given the nutritionals for both. If you have your own favorite Remoulade then feel free.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Hollandaise Sauce

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Low Carb Hollandaise SauceKeto Hollandaise Sauce. Hollandaise is considered one of the 5 “mother” sauces from which others can then be made. It is considered an “emulsion” of butter and egg yolks just as mayonnaise is an emulsion of oil and egg yolks. There are several ways to make hollandaise and I will give you both.  One is pretty foolproof (in a blender) and the other is easy too (on the stovetop) but you do have to give it your full attention.

ChalazaeThe chalazae are those nauseating little short twisted white cords (#’s 3&4) wrapped around the yolk to keep it in place which always seems to be in the way and difficult to remove.  I don’t know about you but biting into a chunk of cooked chalaza in an otherwise smooth product is a total turnoff. The reason many recipes call for straining is to remove them but I think it is much simpler to get rid of them before they are incorporated and cooked.

Let’s face it this Keto Hollandaise Sauce sauce is so versatile and good on so may things it’s pathetic, and the most common is over eggs benedict (on tomato and no muffin thank you), salmon, asparagus, broccoli,  tuna, salmon cakes, and in my world Oysters Rockefeller.

Low Carb Hollandaise Sauce

 

 

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

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

Hollandaise Sauce
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Ingredients
  1. 3 Large or 4 Smaller Egg Yolks
  2. 1 Stick +3T Butter
  3. 2 T Lemon Juice
  4. 1½ T Dry White Wine
  5. Good Pinch Cayenne Pepper
  6. ¼ t Salt Or To Taste
Instructions
  1. Same ingredients no matter which method you choose.
  2. Method 1: Blender (Small Cuisinart)
  3. Start to slowly clarify butter-if you do it slowly it will not sputter & spatter and as it begins to clarify swirl the saucepan several times allowing the milk solids and salt to drop to the bottom. Take off heat and immediately strain into a glass measuring cup.
  4. Put room temperature egg yolks (minus the chalazae), wine, & lemon juice into blender, turn on and drizzle butter until thickened. This method needs to be done quickly as the butter will begin cooling as you strain and then pour it. Add cayenne, taste and add salt as necessary.
  5. Method 2: Stovetop
  6. Start to slowly clarify butter-if you do it slowly it will not sputter & spatter and as it begins to clarify swirl the saucepan several times allowing the milk solids and salt to drop to the bottom. Take off heat.
  7. Over very low heat put room temperature egg yolks (minus the chalazae) and white wine in small bowl and begin whisking briskly. As eggs begin to pale in color start adding butter a little at a time while continuing to whisk until butter is all used. If it begins to thicken before all butter is incorporated, take it off the burner to finish. Take off heat and continue whisking for a minute or two. Immediately add lemon juice, salt, and cayenne. If it seems a little thick you can add water 1 T at a time.
  8. 4 Servings
  9. 331 Calories, 2.3g Protein, 35.0g Fat, 1.0g Carbs, 0.0g Fiber, 1.0g Net Carbs
  10. 6 Servings
  11. 221 Calories, 1.6g Protein, 23.3g Fat, 0.7g Carbs, 0.0g Fiber, 0.7g Net Carbs
Notes
  1. If you like a very lemony sauce, add more lemon.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Minnesota State Fair Ham Loaf

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Low Carb Minnesota State Fair Ham LoafLow Carb Minnesota State Fair Ham LoafLow Carb Minnesota State Fair Ham Loaf. A little backdrop here.  My husband’s family all hail from St. Paul, MN. and every year their church makes and sells a ton of this ham loaf at the Minnesota State Fair.  I’d hate to show you what they serve on the plate with it, like potatoes, corn, and cornbread and if you are interested here the original recipe with a picture.  It is literally a plateful of carbohydrates.  Hamline United Methodist Church Ham Loaf  Ten or eleven years ago there was a family reunion somewhere in God’s country upper Minnesota and this Minnesota State Fair Ham Loaf was one of the dinners made and at the time I thought is was pretty tasty.  I only made it one other time and then kinda forgot about it.  Well, I don’t eat brown sugar anymore but I do use Allulose and I have adjusted the recipe for low carb Minnesota State Fair Ham Loaf accordingly. The additions of liquid smoke & bacon is mine because I happen to like them.  It is quite easy to make and if you fixed extra sauce I think it might be good drizzled on any number of accompanying vegetables.

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.

Minnesota State Fair Ham Loaf
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Ingredients
  1. Ingredients
  2. 2 lb. Ground Ham (Fat Would Be Nice If You Can Get It)
  3. 4 Pieces Ground Bacon (May Be Omitted)
  4. 1 Small Minced Onion
  5. ⅔ C Carbalose Bread Crumbs (May Be Omitted)
  6. ½ C Buttermilk (You May Easily Use Yogurt Or Sour Cream)
  7. 6 T Dijon Mustard (Divided)
  8. 2 t Ground Sage
  9. 2 t Salt
  10. 1 t Curry Powder
  11. 1 t Allspice
  12. 1 t Ginger
  13. 1 t Liquid Smoke
  14. 1 t Pepper
  15. ½ t Ground Cloves
  16. 2 Eggs
  17. 1 C Allulose***
  18. ½ C Apple Cider Vinegar
  19. 1 T Orange Extract (Or More To Taste)
Instructions
  1. Heat oven to 325°.
  2. Put ham, bacon, bread crumbs, 2 T mustard, sage, curry, allspice, ginger, cloves, onion, and salt & pepper in a bowl.
  3. Slightly whisk eggs, add buttermilk & liquid smoke, add to ham and mix until well-combined.
  4. Put into loaf pan and smooth top.
  5. Heat remaining mustard, allulose, vinegar, and orange extract in a small saucepan over medium and whisk until sugar dissolves.
  6. Drizzle about one third of the glaze over ham loaf.
  7. Bake until loaf is cooked through-about 45-50 minutes.
  8. Cool 10 minutes, remove from pan, cut into 8 pieces and plate.
  9. Drizzle with remaining glaze before serving.
  10. 8 Servings
  11. 285 Calories, 28.2g Protein, 16.3g Fat, 6.3g Carbs, 1.3g Fiber, 5.0 Net Carbs
Notes
  1. Using Yogurt or Sour cream in lieu of buttermilk will decrease the net carbs by about ½ of buttermilk.
  2. Bread crumbs are included in nutritionals and omitting them and subbing them with ground pork rinds would reduce the net carb count to nearly nothing and suitable for keto.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Blistered Bell Peppers And Onions

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Low Carb Blistered Bell Peppers And OnionsLow Carb Blistered Bell Peppers And OnionsLow Carb Blistered Bell Peppers And Onions. This post now becomes the most ridiculous recipe I have done to date and I am seriously embarrassed by it.  But the deal is, not only is it easy…it is silly good.  If you follow any of my recipes then you know they can sometimes seem a bit daunting with so many ingredients and I am hoping you find this not only easy but also tasty.  It has three ingredients: blistered peppers, onions, and olive oil.  If you ever get to the Firehouse Fresh Steak Chili recipe this is great in the chili base. With eggs for breakfast?  Oh yeah.

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.
Blistered Bell Pepper And Onions
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Ingredients
  1. 2 Red Bell Peppers
  2. 1 Yellow Bell Pepper
  3. 1 Orange Bell Pepper
  4. 1 Medium Onion
  5. 3 T Olive Oil
  6. Salt & Pepper To Taste
Instructions
  1. Cut peppers and onions in about 1" pieces.
  2. Heat oil to very hot and add peppers with as many as possible skin side down. Do not disturb until they are well on their way to blistering. Turn as possible and blister underside.
  3. Add onions, reduce heat a bit and the onions should caramelize as they finish cooking.
  4. 6 Servings
  5. 81 Calories, .7g Protein, 6.4g Fat, 4.8g Carbs, 1.2g Fiber, 3.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Firehouse Fresh Steak Chili

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Low Carb Firehouse Fresh Steak ChiliLow Carb Firehouse Fresh Steak ChiliLow Carb Firehouse Fresh Steak Chili

Low Carb Firehouse Fresh Steak Chili. Seriously, I mean who doesn’t like chili. Everyone has their own way of making it and I do too. Pretty much everything in this is fresh except (yes) the diced/crushed tomatoes and jalapeno peppers.  It is rich, very satisfying and seriously who doesn’t like freshly seared steak?  This recipe is from my restaurant archives. I have made chili with beans and used to consider them healthy but not anymore and not for this recipe.  Instead of beans we are using Pulled Pork and before you lift up your nose think about it…pork is used in all kinds of chili recipes everywhere.  Believe it or not it actually thickens the base.

Partner this low carb firehouse fresh steak chili with some Mexican Cornbread or Keto Pork Rind Wraps and you have yourself one terrific meal.

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

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
Firehouse Fresh Steak Chili
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Chili Base
  1. 2 Cans Diced Or Crushed Tomatoes
  2. 2 C Water
  3. ½ Medium Small Diced Onion
  4. 2 T *Chili Powder (I Use A Mild Ancho Or Pablano Powder)
  5. 2 T Minced **Pickled Jalapenos (No Carrots Or Onions)
  6. 2 t Crushed Garlic
  7. 6 Oz Chopped Pulled Pork
  8. ¼ t Chipotle Powder (Depending On Your Heat Tolerance)
  9. 1 t Salt
Toppings
  1. 1½ Lbs ¼” Bite Size Sliced Sirloin Steak (I Actually Used Beef Tenderloin)
  2. 2 T Butter
  3. 12 Oz. Finely Grated Cheddar Cheese (Or Cheese Of Choice)
  4. 1½ C Diced Fresh Tomatoes
  5. ½ Medium Onion Minced
  6. ¾ C Sour Cream
Instructions
  1. Dump all ingredients (except toppings) in large saucepan, cover, and slowly heat to simmer until onions become translucent and sauce begins to thicken just a bit.
  2. You may or may not need to add additional water.
  3. Taste, add salt and/or adjust spices to your liking.
  4. Put skillet on high heat, add 1 T butter until well browned, add ½ steak, and sauté quickly. Repeat.
  5. Alternative cooking for steak if you like rare meat: Cook steak as a whole & then slice.
  6. Put hot chili base in bowls and immediately top with cheese to melt.
  7. Top with fresh tomatoes, onions, 2 T sour cream, & the steak.
  8. Salt steak if wanted.
  9. 6 Servings
  10. 707 Calories, 43.7g Protein, 54.0g Fat, 11.5g Carbs 2.3g Fiber 9.2g Net Carbs
Notes
  1. Make sure your steak is room temperature.
  2. Pulled pork is included in nutritionals.
  3. *I use Spice Hunter chili powder blend as it has onion, garlic, cocoa, oregano, red pepper, cumin, cinnamon, & cloves with a balance I like and for sure, use your own favorite chili powder and adjust amounts as necessary.
  4. **I use Old El Paso or Embasa sliced jalapenos for nachos. I put scissors in the jar cut my peppers to mince-dice them. No muss no fuss and most importantly your hands stay clean.
  5. I originally used beans in the restaurant chili and you can certainly use them in place of the pork or…use both…or...neither.
  6. Another kind of off-the-wall pairing with chili is a hard boiled egg. I know it sounds kinda weird but it works.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Plain Ole Meatloaf

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Low Carb Plain Ole MeatloafLow Carb Plain Ole MeatloafLow Carb Plain Ole MeatloafLow Carb Plain Ole MeatloafLow Carb Plain Ole Meatloaf. And there is nothing plain about it.  The flavors and texture are just terrific. I call it plain ole as opposed to the Meatloaf Extraordinaire which is absolutely a stunning visual by comparison. This was another of my blue plate specials at the restaurant and it always sold out.  It was made in a 21×6½x4 inch hotel pan which held 6 quarts and I’m here to tell you that it was a lot of meatloaf. Served with mashed cauliflower and the thin gravy it makes?…Ooh la la. I typically make ½ recipe of Plain Ole Meatloaf with Ground Pork Rinds, I eat the ends first and then make 4 slices for later eating. That lovely little loaf dish hold 2 cups and with the serious mounding of the meat, it is perfect for 3 servings.

This recipe (altered to low carb) is the same one I have been making for nearly 50 years.  I mean how many newly weds can cook worth a hoot?  So this is what I grew up on and it’s what I have always loved…there is no ketchup topping and garlic is definitely a standout flavor.  If you have a favorite ketchup topping then by all means use it.  I don’t do this but putting bacon on top would also be good and please see Hot Crossed Bacon Meatloaf.  You can use Carbalose Bread crumbs but I now omit them and use Ground Pork Rinds.  If by chance you have any leftovers it makes a great sandwich on the bread recipe above.  I use my small glass loaf pan and it is the same one I use for the bread.  If you want to make a bigger meatloaf then adjust the ingredients accordingly and use a larger loaf pan.  I ask you now, who does not like a low carb plain ole meatloaf?

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.
Plain Ole Meatloaf
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Ingredients
  1. 1 Lb 20% Hamburger Room Temperature
  2. 1 Lb Ground Pork Room Temperature
  3. 1 C Ground Pork Rinds*** (Optional And May Sub With Carbalose Bread Crumbs)
  4. 1 Egg
  5. ½ C Water
  6. ⅓ C Heavy Cream
  7. ½ Medium Onion Minced
  8. 1 T Garlic Salt
  9. 1 T Pepper
  10. 2 t Salt
Instructions
  1. Preheat oven to 300°.
  2. Put pork rinds or (bread crumbs) in a large bowl, dump in everything but the meats and mix thoroughly.
  3. Break meats in bowl and again combine thoroughly.
  4. Put in glass bread baking pan and bake about 1 hour.
  5. Increase temperature to 325° and bake an additional 15 minutes.
  6. Let rest 15 minutes.
  7. Cut into 6 slabs and drizzle all juices evenly.
  8. 6 Servings
  9. 442 Calories, 35.0g Protein, 30.3g Fat, 3.5g Carbs, 1.6g Fiber, 1.9g Net Carbs
Notes
  1. Nutritionals include bread crumbs.
  2. You will know when it's finished as it will have pulled away from all sides of the pan and will be swimming in fabulous fats & juices.
  3. Starting meatloaf at a lower temperature will help keep it from cracking.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Spatchcocked Chicken A l’Orange

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Keto Spatchcocked Chicken A l'OrangeKeto Spatchcocked Chicken A l'OrangeKeto Spatchcocked Chicken A l’Orange. Spatchcocking is a fancy name for cutting out the backbone of a Cornish hen, chicken, or duck then flattening it. It is best done with kitchen shears and can certainly be done with a good boning or chef’s knife.  For obvious reasons the smaller the bird the easier it is to cut through the bones. The reason I like and use this method is that the bird will cook more quickly & more evenly.  The smaller the bird the less time it takes to cook & the higher the oven temperature should be.

Spatchcocked Chicken A l'OrangeSpatchcocked Chicken A l'OrangeA little story here.  I have both of the cookbooks to the right and have probably had them since about 1970 or 1971.  The meats book was published in 1964 and the foreign foods in 1970. In ’64 I was a goofy sophomore in high school but was married by ’70.  My one and only cookbook at the time was the 1968 edition of the Joy of Cooking and I wanted to expand my horizons a bit so I got both these books.  As I look back and through them they do indeed seem a bit antiquated but then…so am I.  All the recipes are from servicemen’s wives with the first three from Mrs. Lyndon B. Johnson, Mrs. John F. Kennedy, and Mrs. Robert S. McNamara.  Whoa have things changed.  It’s like these women didn’t have first names.  My absolute favorite vegetable accompaniment is Ginger Curry Sweetened Cauliflower Rice because the flavors are so similar.

So here’s the deal.  This particular recipe was so good that I continued making it through the years.  Not only for myself but in the restaurant as well.  As a half chicken is often served at catered affairs this was easy to fix for 40-50 people.  Just sheet pan after sheet pan in a large convection oven.  I have not had this for over 4 years because the original recipe not only called for brown sugar but also a cup of orange marmalade-Oops and keto spatchcocked chicken a l’orange uses neither of these high carb ingredients. If the sauce below dosen’t sound appealing there is always this fabulous Keto Orange Sauce and it is good on every kind of meat, seafood, vegetables, and fruit berries.

The original recipe on page 280 of the Meats book called for Cornish hens but one of the “problems” that has occurred over the years is that Cornish game hens have gotten larger and larger.  At one time they were a mere 12-14 oz. and could be eaten by one person. Today’s hens are 24 oz. and will serve two.  Get this-apparently Perdue has one that clocks in at 32 oz. which is the USDA maximum.  OK, with all this blathering I suggest if there are two of you then use one Cornish hen and if there are more of you I would do a chicken.  The sauce is enough for 4 hens (8 people) or 1 chicken (4 people) and if you have leftover sauce (you won’t) it will easily freeze for the next time.  I have changed the sauce as little as possible and for a diabetic or low carber I think I nailed it pretty danged well as it is close to zero carbs.

Now I have prepared Duck A l’Orange table-side but…that’s another story, and this keto spatchcocked chicken a l’orange is not only easy to make,  it is to-die for good.

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.

Spatchcocked Chicken A l'Orange
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Ingredients
  1. 1 Whole Chicken Or 4 Cornish Game Hens
  2. 1 T Melted Butter
  3. ¼ C Allulose***
  4. 1 C Water
  5. 3 T Red Wine Vinegar
  6. 2 t Worcestershire Sauce
  7. 1 T Orange Extract
  8. ½ t Powdered Ginger
  9. ½ t Curry Powder
  10. ¼ t Salt
  11. ⅛ t Pepper
  12. 12 Drops Liquid Sucralose***
  13. ⅛ t Xanthan Gum (Or Less Sprinkled A Little At A Time At The End)
Instructions
  1. Making sure birds are room temperature, preheat oven to 375° for chicken or 400° for smaller birds.
  2. Except chicken, butter, and xanthan gum, put rest of ingredients in small sauce pan, mix, and heat to simmer for 1-2 minutes. Whisking briskly, sprinkle slowly with xanthan gum until it begins to thicken very slightly.
  3. Spatchcock bird(s), drizzle & smear with butter, and put on a shallow foil lined sheet pan.
  4. Brush each bird with sauce.
  5. Cook chicken for about 50-60 minutes or until skin is very crispy and beginning to darken.
  6. Cook hens for about 35-45 minutes or until skin is very crispy and beginning to darken.
  7. If the cooking time is about done and your birds are not dark put them under the broiler for a couple of minutes.
  8. Remove from oven and allow to rest at least 5 and preferably 10 minutes.
  9. Pour any fats and bird juices into sauce and reheat.
  10. Split hens or divide chicken into 4 pieces, plate and drizzle with remaining sauce.
  11. Spoon sauce over meat.
  12. 4 Servings Whole Chicken
  13. 375 Calories, 29.6g Protein, 28.4g Fat, 0.3g Carbs, 0.0g Fiber, .3g Net Carbs
  14. 8 Servings Cornish Hens
  15. 307 Calories, 27.0g Protein, 31.2g Fat, 0.3g Carbs, 0.0g Fiber, .3g Net Carbs
Notes
  1. DO NOT use too much xanthan gum as you will end up with a slimy mouth feel. A little dab will do ya.
  2. If you get your sauce too thick just dilute with more water.
  3. I didn't do it but you could also leave out the xanthan gum and substitute maybe 1-1½ t cornstarch to thicken the sauce just a little. This would need to be done at the end while reheating as cornstarch is not particularly stable as it is reheated.
  4. I have never done these on an outdoor BBQ grill but I am guessing it could be done and very well.
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Low Carb Puttanesca Sauce

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Low Carb Puttanesca SauceLow Carb Puttanesca SauceLow Carb Puttanesca Sauce. While the word Puttanesca Sauce may or may not have some rather dubious origins, which you can look up if you wish, the bottom line is: It should be quite robust and flavorful and as you look at the list of ingredients you might imagine this to be true. It is extremely pungent and is said to have drawn men in off the streets.  So use a little imagination here.

Low Carb Puttanesca SauceThere are so many ways to use low carb puttanesca sauce and here are just a few suggestions: Obviously over spaghetti squash, with nicely sautéed chicken, or with any numbers of different fish. If you opt to use it over spaghetti squash it will serve four and will also serve four with a double recipe of Spaetzle noodles. If used with chicken or fish you should get 6-8 servings and I have listed nutritionals for all. If you decide to use with fish you can serve a large wedge of lemon along side.

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.

Puttanesca Sauce
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Ingredients
  1. 2 T Olive Oil
  2. 1 Medium Yellow Onion Small Chopped
  3. One Can Anchovies Packed In Oil
  4. 2 T Crushed Garlic
  5. 2 T Tomato Paste
  6. 2 16 Oz Cans Diced Or Crushed Tomatoes
  7. ¼ C Drained Capers
  8. ½ C Rough Chopped Kalamata Olives
  9. ½ t Crushed Red Peppers Flakes
  10. 2 T Fresh Chopped Basil
  11. Parmesan Cheese (Omit For Paleo)
  12. Salt & Pepper To Taste
Instructions
  1. Put olive oil in a sauce pan over medium heat, add onions, stir occasionally, and cook until soft.
  2. Add anchovies & garlic cooking and stirring until the anchovies disintegrate.
  3. Stir in tomato paste, add the tomatoes, capers, olives & red pepper flakes.
  4. Cover pan, turn down heat, simmer gently, and cook, stirring occasionally, until thick and saucy.
  5. Blend in basil, taste, and adjust flavors to your liking.
  6. Serve over whatever you choose. I almost always choose spaghetti squash and now I also use mung bean sprouts.
  7. 4 Servings
  8. 189 Calories, 7.5g Protein, 12.5g Fat 11.6g Carbs, 2.3g Fiber, 9.3g Net Carbs
  9. 6 Servings
  10. 126 Calories, 5.0g Protein, 8.4g Fat, 7.7g Carbs, 1.5g Fiber, 6.2g Net Carbs
  11. 8 Servings
  12. 95 Calories, 3.8g Protein, 6.3g Fat, 5.8g Carbs, 1.4 g Fiber, 4.4g Net Carbs
Notes
  1. Be sure to taste first before adding any salt & pepper.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/