Category Archives: Recipes

keto low carb diabetic recipes

Low Carb Carbalose Cherry Almond Bread Pudding

Low Carb Candy Bar Dip

Low Carb Candy Bar Dip. I found two recipes on Robyn Stone’s website at www.addapinch.com the other day and all I could do was drool. They sounded so good I decided to low carb ’em and now I can drool at my own concoctions. This is the other one. Peanut Butter Chocolate Chip Cookie Dough

Low carb candy bar dip is so simple it is ridiculous and an easy fix for unexpected company.

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

Candy Bar Dip

2014-02-23 06:36:05

Ingredients

4 Oz Cream Cheese
4 T Unrefined Coconut Oil
½ C Chopped 73% Cherry Chocolove Bar (⅓ Bar)
½ C Toasted Unsweetened Coconut
½ C Toasted Sliced Almonds
¼ C Heavy Cream
1½ t Vanilla Extract
⅛ t Almond Extract
14 Drops Liquid Splenda

Instructions

Directions
Beat cream cheese, coconut oil, vanilla extract, almond extract, and liquid Splenda.
Blend in heavy cream.
Blend in chocolate, coconut, and almonds.
8 Servings
Serving Size ¼ Cup
211 Calories, 2.6g Protein, 19.9g Fat, 5.2g Carbs, 1.8g Fiber, 3.4 Net Carbs

Notes

If you are serving this to guests save 1 T each chocolate, coconut, and almonds to sprinkle on top.
No need to melt the coconut oil.
I don’t know how to tell you to eat this stuff. We eat it with a spoon but for company you may want to serve it with thinly slices apple wedges.
Toasting the coconut is not a necessity-it is just what I did.
If it seems too thick add another tablespoon or two of heavy cream.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Milk Chocolate Candy

Keto Baba Ganoush

2 Replies

Keto Baba Ganoush. For the uninitiated, Baba Ganoush is a Middle Eastern eggplant dip. I happen to think this stuff was sent to mankind by the Gods and if you have never had baba ganoush you might go to just about any Middle Eastern restaurant and try it. My prediction…you will love, love, love it-it’s addictive. The idea of the ribbed “waves” is to catch and keep the olive oil in place so if you can make them-please do, or at least make some facsimile of mountains and valleys.

Traditionally keto baba ganoush is smeared around the sides of a shallow bowl with the olives around the perimeter, drizzled with olive oil, and then scooped with torn flatbread or pita but…as low carbers we can not do this so I have given you some terrific alternatives.
Keto Baba Ganoush can be eaten many ways. You can use an olive to scoop a little baba, you can tear a Carbalose Flour Tortillas and scoop with that, you can cut your tortilla into wedges & lightly fry them for use as “pita chips”, you can use red pepper chips, you can use thinly sliced & peel cucumber coins. Don’t want pita chips? Then use Harvarti cheese…but the best way is to use any and all ways. All combinations of the above work perfectly well as they all compliment the flavor of the baba. If this doesn’t trip your trigger here is an equally good but different Smoky Eggplant Dip recipe made with my Super LCHF Yogurt, or…full fat store bought.

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

Baba Ganoush

2014-02-09 08:09:25

Ingredients

1 Large Or Two Medium Eggplants
¼ C Tahini
1-2 t Crushed Garlic (More Is Better)
¼ C Lemon Juice
2 T Olive Oil (I Use Extra Oil From The Top Of The Tahini)
1 t Liquid Smoke
½ t Salt (Or More To Taste)
Olive Oil To Drizzle
Minced Parsley As Garnish
Pinch Sumac As Garnish

Directions

Prick eggplant several places and roast in a 375° oven for about 45-60 minutes or until very soft and totally collapsed. Split hot eggplant down the center and when you can handle it, drain the juices.
Scoop out ALL eggplant guts and put next 6 ingredients in food processor and process for 2 minutes until smooth. Taste and correct any seasoning.
Drizzle with olive oil, garnish with parsley & Kalamata olives.
Serving Size: ¼ Cup
6 Servings
138 Calories, 2.0g Protein, 13.3g Fat, 5.0g Carbs, 1.7g Fiber 3.3g Net Carbs
Per Tablespoon
34 Calories, 0.5g Protein, 3.3g Fat, 1.2g Carbs, 0.4g Fiber, 0.8g Net Carbs

Notes

How I prepare my eggplant: When the eggplant is finished baking, prop up the head & make a slit all the way through the top and down the front. Let cool for 10-15 minutes and then using the palm of you hand or a large spoon and starting at the top, begin pushing the juice out of it. Repeat this several times until no more comes out. Allow to cool. With a large spoon and a gentle hand, scoop out the pulp making sure you get even all the slimy stuff from the outer skin. Now, taking the crown in your fingers, squeeze the final pulp out of it.
I do this for two reasons 1.) The juice is very sticky and is most of the sugar in an eggplant. 2.) Your final baba will be thicker and easier to scoop.
This is better after being in the fridge a day or so but I’m betting it won’t happen…it tastes way too good to wait.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Cinnamon Walnut Rolls

11 Replies

Low Carb Carbalose Cinnamon Walnut Rolls. There are thousands of recipes for cinnamon rolls on the internet and maybe only one or two made with Carbalose Flour. I hope by the time you make these, you find these Low Carb Carbalose Cinnamon Walnut Rolls are the best.

My all-time favorites from long ago and far away were Rich Rum Sticky Buns from The New Basics cookbook by Julee Rosso & Sheila Lukins but alas…I can eat them no more. To look at my copy of the book you would think it was 60 years old but really-I have only had it 28-30. Things have changed again and I have…finally…come up with Keto Rum Sticky Buns and they are to die for good, and life has changed yet again.

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

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

Carbalose Cinnamon Walnut Rolls

2014-02-08 08:15:23

Dough

1½ C Carbalose Flour***
2 T Coconut Flour
2 T Golden Flaxseed Meal
2 T Refined Coconut Oil (Or Butter) (plus 1 t For Oiling Pan)
2 T Gluten
½ t Salt
⅛ t Guar Gum
⅛ t Xanthan Gum
½ C Warm Water
1½ T Yeast
1 t Sugar
1 Large Beaten Egg (Reserve 1 T)
¼ C Warm Heavy Cream
12 Drops Liquid Sucralose***
½ t Butter

Filling

2 C Ground Walnuts (Reserve ½ C)
2 t Cinnamon
½ C Allulose Or Sweetener Of Choice
½ C Soft Butter

Drizzle

1½ Oz Cream Cheese
3 T Warm Heavy Cream
1½ t Vanilla Extract
¼ C Melted Butter
6 Drops Liquid Sucralose***

Dough

Put first 8 ingredients in processor.
Bloom yeast with sugar in warm water for 10 minutes.
Add Sucralose to top of bloomed yeast.
Mix egg, reserve 1 T and then add cream.
Add egg mixture to bloomed yeast mixture.
Start processor and add water & yeast and cream & egg mixtures and process for a minute or so.
If needed, add more water 1-2 T at a time.
Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky and as you are forming the rectangle to put into your pan it will then end up pretty much non-sticky.
Since you will be rolling this into a rectangle, place dough in a small bread pan, cover with film and let rise about 15-20 minutes.
Invert dough onto bench floured countertop (or your trusty Silpat which gives you the perfect sizing with an inch overhang all the way around) and roll out rectangle to about 12”x16”.
Brush 2” egg wash around the perimeter of the dough.
Put walnuts, cinnamon, and sweetener in small processor and grind until nuts are pretty fine.
Spread butter on dough, (if you have a small off-set spatula this works perfectly) this time leaving it about ½” around perimeter. Don’t cover all your egg wash as this is your “glue”.
Sprinkle nut filling evenly on butter and roll making sure the bottom is tightly glued.
Again, if you use a Silpat you will not need any bench flour.
If, after you roll your dough and it is not 16” it will easily stretch and if you get any butter-sugar mixture on the counter, put in onto the top of the rolls after cutting and panning. With seam down-gently slice log into 16 rolls about 1” wide.
With last ½ t butter, grease 10"x10" pan make 4 rows of four-making sure the tails are turned inward so they won’t unroll. If using a 9"x13" pan just put in as evenly as possible.
Cover and rise 30-45 minutes. They will not rise too much but they should get a bit taller.
Put rolls in 340° preheated oven for 30-35 minutes or until golden brown. Cool slightly.
Put cream cheese in small bowl and beat. Add melted butter, Sucralose (or ¼ C Allulose) & vanilla and start adding the warm heavy cream a little at a time until it will “drizzle”.
Pour drizzle all over top and sprinkle with remaining walnut mixture.
Best served warm and if not warm then best just served. These rolls freeze well.
16 Servings
250 Calories, 5.6g Protein, 22.0g Fat, 7.4g Carbs, 3.1g Fiber, 4.3g Net Carbs

Notes

I have shown a couple of way to make the rolls and these are the differences: In the upper pics they were done in a 9x5 bread pan which of course was deeper and more or less caramelized the rolls because they were only subjected to heat on the top. I use Just Like Sugar in the glaze and by the time I got to it, it had gone into a “frosting like state” so I frosted them instead of using the drizzle. In the lower pics, I used a 9” shallow round glass pie pan while making the drizzle with Allulose instead of "Just Like Sugar “Brown”, hence the caramel color is no more, and warm enough to actually drizzle. The rolls, because of surrounding heat, were a bit firmer on the edges. I also drizzled them while the rolls were right out of the oven so it would soak into them. All I can say they are terrific both ways.
Sorry, but I only do eight rolls at a time because though they freeze perfectly, it would take me 4 months of Sundays to eat them all.
Although to my mind walnuts are traditional, pecans or a combination may be substituted for walnuts.
The rolls will literally slide out of either baking pan you use which is why they show so well on a another pan.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Flour Almond Raspberry Braid

5 Replies

Low Carb Carbalose Flour Almond Raspberry Braid. It seems unbelievable when you look at this braid that it could possibly be low carb. This is lovely and perfect with afternoon tea or a Sunday brunch. With this basic braid recipe you can also fill it with savory vegetables Vegetable Mélange Encased In Pastry or meats or a combo of both to make a meal for two or a side dish for six people. The combinations are almost endless.

Carbalose Flour may be purchased in 3 lb. bags from www.netrition.com

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

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

Carbalose Flour Almond Raspberry Braid

2014-02-08 07:00:40

Dough

1½ C Carbalose Flour
2 T Coconut Flour
2 T Golden Flaxseed Meal
2 T Refined Coconut Oil
1 T Gluten
½ t Salt
⅛ t Guar Gum
⅛ t Xanthan Gum
1 Large Egg Beaten (Reserve 2 T For Brushing)
¼ C Heavy Cream
10 Drops Liquid Sucralose
½ C Warm Water
1 T Yeast
1 t Sugar

Filling

1 C Sugar Free Raspberry Preserves

Drizzle

1 ½ oz Cream Cheese
3 T Warm Heavy Cream
½ t Vanilla Extract
¼ t Almond Extract
1 T Melted Butter
6-7 Drops Liquid Sucralose
¼ C Toasted Sliced Almonds

Directions

Put first 8 ingredients in processor.
Bloom yeast with sugar in warm water for 10 minutes.
Add Sucralose to top of bloomed yeast.
Add beaten egg and heavy cream to processor, start, add water & yeast and process at least one minute.
Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky and as you are forming the rectangle to put into your pan it will then end up pretty much non-sticky.
Since you will be rolling this into a rectangle place dough in your bread pan, cover with film and let rise about 30 minutes.
Invert dough onto bench floured countertop and roll out rectangle to about 10”x16”.
Now, leaving center 4” uncut and beginning at the top, cut every ¾” down one side and correspondingly down the other side at about a 60 degree angle. I use a bench scraper for this because it is blunt but it will cut completely through the dough and if you have to use a knife be very careful not to cut your counter.
Spread center 2 ½” with raspberry filling.
Brush about 1” of the inside braid tips with your reserved beaten egg.
Starting, again at the top, bring one braid across filling and cross it with one from the other side all the way down.
OK, here comes the tricky part. If you have help great and most of the time we don’t so…you have to kind of scrunch it up and quickly transfer braid to parchment lined sheet pan. (Or better yet your Silpat) Once you have made the transfer you can re-position and stretch it.
Brush the entire braid with egg wash, cover with film and let rise 15-20 minutes. It may not rise much and it will a little in the oven. You want pastry a bit denser and not bread-like.
Put Braid in 340 degree preheated oven for 25-30 minutes or until golden brown. Let cool completely.
Put cream cheese in small bowl and beat. Add melted butter & both extracts and start adding the warm heavy cream a little at a time until it will “drizzle” and then drizzle the top of your braid and sprinkle with toasted almonds. Voila-finished.
12 Servings
143 Calories, 5.7g Protein, 8.12g Fat, 11.7g Carbs, 3.2g Fiber, 8.5g Net Carbs

Notes

There are certainly other options for your filling. Any sugar free jam would work and any butter, sugar, and ground nut combo would work. So experiment and have fun. An orange glaze on a strawberry filled pastry comes to mind.
If it’s summer and you have access to fresh raspberries the drizzle is wonderful on them too.
**If you decide to use this braid recipe with a savory filling reduce Sucralose to 4 drops.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Flour Tortillas

18 Replies

Low Carb Carbalose Flour Tortillas. Don’t really have much to say about these low carb Carbalose Flour Tortillas except they are beyond delicious and terribly functional. I have to say, because I am diabetic and know how to cook, that Carbalose flour has been a gift. I am extremely carb sensitive and this flour does virtually nothing to my blood sugar. Since we are all different and especially if you are diabetic, then you need to check all the Carbalose recipes for yourself.

Carbalose Flour may be purchased from Netrition.

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

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

Carbalose Flour Tortillas

2014-02-05 09:27:52

Ingredients

4 Cups Carbalose Flour*** + More For Bench Flour
¼ t Guar Gum
¼ t Xanthan Gum
1½ t Salt
½ t Baking Powder (Not Really Needed)
½ C Real Lard (Or 1 Stick Butter If You Have To)
2 C Boiling Water
9 Drops Liquid Sucralose***

Instructions

Place the flour in processor.
Add dry ingredients and fat.
Add Sucralose to water.
Start processor and pour boiling water over the ingredients. Process for about a 1 minute. Dough should be very moist, very soft, and will not be sticky.
Cut the dough into 14-2½ oz. pieces and form into little balls and flatten to a four inch disk with your fingers tips.
Cover your flattened disks and let rest for 20 minutes.
Apply bench flour and starting from the center roll out and then in until you form an oval. Lift up the oval and turn it 45 degrees, and roll it out again. Turn it 45 degrees again to the right until you have an 8” circle (or something resembling one. You want your tortillas as thin as you can get without them tearing.
Place the tortilla on a hot (375-400 degree) griddle pan, or cast-iron skillet. It may or may not forms small bubbles on the upside of the tortilla. When they are just turning brown flip over the tortilla, and if it bubbles or inflates a bit-stick the tip of a knife in them.
I just stack all 14 of these babies one on top of another as they come off the griddle and when I'm finished I wrap the whole stack with film, stick them in a 1 gallon freezer bag and freeze them. Unlike traditional tortillas they do NOT STICK TOGETHER and you can get them straight from the freezer one by one.
14 Servings
152 Calories, 9g Protein, 10.5g Fat 13.7g Carbs, 8.3g Fiber, 5.4g Net Carbs

Notes

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”.
If you have a Silpat these can be rolled on it and you will not need the additional bench flour.
Lard is the true secret to real tortillas. Not Crisco and definitely not the hydrogenated crap you can buy in you local grocery store-I’m talking about your own rendered lard which is actually quite easy to do yourself and if not it can be purchased on the internet. In your dreams you cannot imagine how good lard makes a tortilla. It is much better to use butter than either of the other two alternatives.
Don’t forget, you can make your own low carb chips with these. Cut each tortilla into eight wedges, brush lightly with oil, sprinkle with a bit of salt and bake at 350 degrees for 12-15 minutes. You of course can also fry them in oil and…yes this is what I do...in lard or…in tallow. Oh my goodness.
If you tear a tortilla when you are rolling it, just ball it up and start over.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Roast Beef Spread

2 Replies

Low Carb Roast Beef Spread. If your husband finds this Roast Beef Spread in the refrigerator he may grab a fork, stand there with the fridge door open, and eat it out of the bowl and…you will scream at him. This is good on Sour Cream & Chive Crackers or Hazelnut Parmesan Crackers and if you decide to use this spread in a sandwich you can put it on Naan Flat Bread (pictured) and top it with Pickled Red Onions or spread it on a Carbalose Flour Tortillas and oh yeah, plain, right out of the bowl with a fork. It’s OK if you do it…just not your husband. If you prefer to make a really hearty breakfast with your left-over Prime Rib you may wish to try the Roast Beef Hash. Low carb roast beef spread, it’s pretty hard to put your fork down.

Mt. Olive Sugar-Free Bread & Butter Chips (wow are these good) are available on Netrition.

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

Roast Beef Spread

2014-02-05 01:57:49

Ingredients

1 Pound Cooked Roast Beef
¼ C Chopped Onion
¼ C Chopped Celery
½ C Low Carb Bread & Butter Pickles***
½ C Mayonnaise (More If Necessary)
1-2 T Pickle Juice To Taste
½ t Onion Powder
½ t Salt
¼ t Pepper

Directions

Put beef and onion, celery, and pickles in food processor, pulse until small & evenly chopped, and transfer to bowl. Add remaining ingredients, with enough mayonnaise and pickle juice to taste and moisten as desired. Serve as a spread on hazelnut crackers. Naan Flat Bread or as a spread for sandwiches on Carbalose flour bread.
Toast the bread, or not, and spread with a little butter or mayonnaise. Spread a layer of the roast beef spread and finish with a few threads of pickled red onion & a couple of pickles.
6 Servings
287 Calories, 17.1g Protein, 28.7g Fat, 1.1g Carbs, .2g Fiber, 0.9g Net Carbs
8 Servings
215 Calories, 12.8g Protein, 21.5g Fat, 0.8g Carbs, .2g Fiber, 0.6g Net Carbs
10 Servings
172 Calories, 10.2g Protein, 17.2g Fat, 0.6g Carbs, .2g Fiber, 0.4g Net Carbs

Notes

Another alternative serving suggestion: Put a couple of pieces of lettuce on a small plate and serve as a side salad.
I had occasion to do a prime rib roast but if you slow-cook your own chuck roast and shred it this works wonderfully for this recipe, it’s much less expensive and you may not need to process it.
My best guess is that you will get 8-10 servings from this unless you pile it on a very large sandwich.
If you’ve not had Mt Olive sugar-free bread & butter pickles they are a quick, safe addiction.
I gussied it up a bit with a few pickled red onions & a couple of pickles.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Sauce Béarnaise

2 Replies

Keto Sauce Béarnaise. In the summer of 1972 in East Lansing, MI I had the opportunity to live in a house with 5 HRI (hotel, restaurant, & institutional management) students and I jumped at it. It was the responsibility of each of us, one day a week, to shop with $10.00, prepare a meal for 6, and all sit down together to eat. Talk about the good ole days-can you imagine feeding 6 college students on $10/day now? Someone made this recipe and I have been making it ever since. My only tweak has been the addition of the tarragon vinegar. The reason I like it is that it is made in a food processor rather than over a double boiler of hot water. This is so much much easier and pretty much full-proof if your butter is hot enough. The French make this sauce so much harder and as you can see, I now make it the old fashioned way.

The absolute secret to this particular Keto Sauce Béarnaise is the use of tarragon vinegar. I do add lemon juice to mine because I often enough serve it with seafood but I find the lemon juice goes with about anything. Good on a brick but better yet on a good steak or Stuffed Shrimp. Those are NOT potatoes in the two lower pictures. They are either Dilled Red Radishes or Daikon Radish Fries but they sure do act and taste like potatoes.

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

Sauce Béarnaise

2014-02-03 06:02:27

Ingredients

Ingredients
3 Large Egg Yolks Room Temperature
2 T White Wine
1 Stick Butter
1 Minced Nice Sized Shallot
¼ C Tarragon Vinegar
¼ C Water
½ t Dried Tarragon Leaves
Pinch Cayenne Pepper
¼ t Tarragon
2 T Lemon Juice (Optional For When Using Sauce With Seafood)
¼ t Salt

Directions

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.
Mince Shallot, add to vinegar & water, add ½ t tarragon and cayenne pepper and simmer ever so slowly. The idea is the get the minced shallot very soft. If you need more moisture add a bit more vinegar. When this is finished it should have just a little moisture left-maybe a T or so.
Put egg yolks and white wine in small processor & add shallot mixture.
Strain butter to get rid of the little cruddy buttons and immediately begin slowing pouring into running processor. It should thicken toward the end if your butter is hot enough so make sure you take butter from the stove, strain, and begin using immediately. The idea is that the very hot butter will “cook” the yolks and thicken them.
Add lemon juice, (if using) last ¼ t tarragon, salt, and process. Taste and correct seasoning if necessary.
4 Servings
326 Calories, 2g Protein, 35.0g Fat, 1.5 Carbs, 0g Fiber, 1.5g Net Carbs

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Stuffed Shrimp

1 Reply

Low Carb Stuffed Shrimp. I have had a lot of really good food in my life and this Low Carb Stuffed Shrimp is in my top 5. I was unable to eat it for several years until I came up with the Carbalose Flour Bread recipe and now I can finally have it again so YeeHaw. I also have for many years loved dilled potatoes with low carb stuffed shrimp and I now I can eat something very close as I can eat it with Dilled Red Radishes. Pretty tricky huh? And this is drool worthy in my foodie world.

You will need Carbalose Flour Bread Breadcrumbs and the recipe for Sauce Béarnaise to complete the dish. If you are a complete shrimp & crab purest there is always Keto Crab Stuffed Shrimp.

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

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

Stuffed Shrimp

2014-02-03 05:40:48

Ingredients

1 Lb. Very Large Shrimp (Hopefully 16 Per Pound)
3 C Carbalose Flour*** Breadcrumbs
¼ C Grated Onions (I put mine is a small processor which will get them very small)
½ C Sour Cream
¼ C Melted Butter
½ t Tarragon
¼ t Thyme
¼ t Pepper
¼ t Salt
2 T Melted Butter

Directions

When ready to cook preheat oven to 375°.
Carefully peel shrimp trying not to lose the tail meat.
Put bread crumbs in a bowl.
Mix next 8 ingredients together and then mix well into bread crumbs.
Count your shrimp making sure you have that many little flattened stuffing balls. Use about a tablespoon for each which will sit atop your shrimp.
Foil line a pan and smear last 2 T of butter. I like to sprinkle a little salt, pepper, and garlic salt on the butter but it is not necessary. The garlic salt just adds a little something extra-a lagniappe if you will.
Take the shrimp and make a circle tucking the tail inside if possible.
Top each shrimp with a round puck of stuffing.
Bake 10-12 minutes and finish by browning the stuffing under the broiler.
Serve topped with Sauce Béarnaise.
4 Servings
529 Calories, 35.1g Protein, 50.4g Fat, 16.3g Carbs, 7.6g Fiber, 8.7g Net Carbs

Notes

All ingredients, including sauce, are listed and included in nutritionals.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/