Category Archives: Vegetables

Keto Daikon Tartiflette

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Keto Daikon TartifletteKeto Daikon TartifletteKeto Daikon TartifletteKeto Daikon TartifletteKeto Daikon TartifletteKeto Daikon Tartiflette. I am making this recipe available because…drum roll please…I had absolutely all the ingredients in hand and at the ready including Creme Fraiche that I just happened to make last week. I have changed nothing except to replace Yukon Gold potatoes with Daikon Radish so you are going to get pretty much the real deal here. I have made no secret that where, and when possible, I will shamelessly substitute low carb ingredients from someone else’s high carb recipe which I have done here. This Keto Daikon Tartiflette is simply the essence of Keto~LowCarb food at its finest.

When I first saw the recipe it was touted as an après ski dish so, we’ll let it rest on that but if I were you, (and I’m not) I would use this as a side dish with any meal featuring meat. There are many good cheese substitutes which I have added to the Notes.  A few last words; keto daikon tartiflette is easy to make and 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.

Daikon Tartiflette
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Ingredients
  1. 8 Oz. Raclette Cheese + More If You Deem It Necessary (Please See Notes)
  2. 2 Lbs. Daikon Radish
  3. 8 Slices Thick-Cut Bacon
  4. 1 T Fresh Thyme Finely Chopped
  5. 2 t Garlic Paste
  6. 1¼ t Salt (Divided)
  7. ½ t Pepper
  8. 1 Medium Onion
  9. 1 C Heavy Cream
  10. ½ C White Wine
  11. Crème Fraîche Or Sour Cream (Optional)
Instructions
  1. Depending on circumference size, peel then cut daikon radish into ⅛” half-moons or into 4 pie shaped pieces if daikon is large. You want bite size pieces.
  2. Par boil, cook to tender, and drain.
  3. Meanwhile, cut bacon into ¾” pieces, fry until mostly crispy, and drain leaving 2 T grease in pan.
  4. Cut and add medium chopped onion to bacon fat, add ½ t salt, and cook until softened & just barely browning.
  5. Add thyme and garlic and cook about 1-2 minutes.
  6. Add wine, reduce by half, stir in heavy cream, pepper and last ¾ t salt, reducing only slightly.
  7. Add potatoes and blend all to combine.
  8. Put ½ of potato mixture into an 8”x8” glass baking dish, top with 1/2 bacon, topped with last of potatoes and finally last of the bacon.
  9. Arrange cheese to top and if using a rind cheese, top with rind side up.
  10. Bake at 375° about 15-20 minutes or until bubbling and very lightly browned.
  11. Let rest 10 minutes.
  12. Top with crème fraiche or sour cream if using.
  13. 8 Servings
  14. 263 Calories, 10.0g Protein, 22.3g Fat, 6.0g Carbs, 2.0g Fiber, 4.0g Net Carbs
  15. 6 Servings
  16. 351 Calories, 13.3g Protein, 29.7g Fat, 8.0g Carbs, 2.7g Fiber, 5.3g Net Carbs
Notes
  1. If you look up this recipe on the internet it calls for Reblochon Cheese which, very sadly, is not available in the US. Its been used in Europe since the 14th Century but no again, not here (you know raw, unpasteurized milk & silly stuff like that) so here are a few subs you can use.
  2. I used Raclette. You can also use a Camembert, or Brie as both rinds are eminently edible and melt. Both Gruyere & Emmenthal may be used as well as Fontina. (Without the rinds).
  3. Any meltable cheese will work but but...there are some that are better than others and please DO NOT cheddar.
  4. You may get a couple more servings per this recipe.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Zucchini Mushroom Daikon Casserole

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Zucchini Mushroom Daikon CasseroleZucchini Mushroom Daikon CasseroleZucchini Mushroom Daikon CasseroleZucchini Mushroom Daikon CasseroleZucchini Mushroom Daikon Casserole. I know that casserole dish looks like it has gone through the Boer War because it has. It was my mom’s long before I got it is 1992.  As I write this recipe I have had three portions of it with the 4th waiting in the wings. (I only made ½ the recipe). This casserole is all about the protein and fat and has nothing to do with calories and if anyone cares the carbohydrates are 3% of the total.

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.

Zucchini Mushroom Daikon Casserole
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Ingredients
  1. 3 Zucchini
  2. 1½ Lb Daikon Radish
  3. ½ Lb Mushrooms
  4. Small Yellow Onion
  5. 3 Eggs
  6. ½ C Ground Pork Rinds***
  7. ½ C Parmesan Cheese
  8. 4 Oz Provolone
  9. 4 Oz Shredded Mozzarella
  10. 1 t Salt
  11. ¾ t Pepper
  12. 1 T Olive Oil
  13. ½ C Sour Cream
  14. ¼ C Fresh Chives
  15. 1 t Butter
Instructions
  1. Preheat oven to 350°
  2. Grate Daikon Radish and blanch about 5 minutes.
  3. Drain and squeeze, squeeze, squeeze & put into a large mixing bowl.
  4. Grate zucchini, put into another bowl, sprinkle lightly with salt, toss well, & let sit for 15-20 minutes.
  5. Drain and squeeze, squeeze, squeeze.
  6. Mix pork rinds & Parmesan cheese and set aside.
  7. Dice onion & mushrooms and sauté until softened & fragrant. Set aside.
  8. Grease 8” casserole dish with 1 t butter, put in enough pork rind mix in bottom and coat including the sides. Dump any left-over back into original.
  9. Mix radish & zucchini and squeeze one more time. Do not rinse out any salt from the zucchini.
  10. Beat eggs, add salt & pepper & beat again, add to radish & zucchini, and mix well.
  11. Put half of mix down into dish, and sprinkle with onions & mushrooms.
  12. Sprinkle with Mozzarella and lay in sliced Provolone on top.
  13. Put on last half radish mix, smoothing top, sprinkle on last half pork rinds & drizzle with olive oil.
  14. Bake 40-45 minutes & allow to rest on counter for 10-20 minutes before serving.
  15. Top with sour cream & fresh chives.
  16. 8 Servings
  17. 277 Calories, 19.9g Protein, 18.4g Fat, 9.3g Carbs, 3.2g Fiber, 6.1g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Daikon Radish O’Brien

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Low Carb Daikon Radish O’BrienLow Carb Daikon Radish O’BrienLow Carb Daikon Radish O’Brien is a particularly versatile dish and will go with just about any meats. But where it really shines is with eggs for breakfast, which I eat for dinner. I call them super glorified hash browns and can also be used with left-over Prime Rib, Pulled Pork, or Lamb mixed in for a fabulous hash.  Low Carb Daikon Radish O’Brien is wonderful served for breakfast on Christmas or Thanksgiving to kind of curb small appetites that may be trying to get into early morning candy but certainly sophisticated for the older palate. Don’t know it you can tell by the pictures but the radishes are cut to Brabant size.

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.

Daikon Radish O'Brien
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Ingredients
  1. 2¼ Lbs Daikon Radish Cubed To Brabant Size
  2. ½ Lb Thinly Sliced Or Quartered Mushrooms (Optional)
  3. ½ Medium Yellow Onion Small Dice
  4. ½ Red Bell Pepper Small Dice
  5. ½ Yellow Bell Pepper Small Dice
  6. ½ Orange Bell Pepper Small Dice
  7. 3 T Olive Oil
  8. 4 T Butter
  9. 1 t Paprika
  10. 1 t Salt
  11. ¼ t Ground Pepper
  12. 2 T Green Onion Tops (As Garnish)
  13. 2 t Garlic Paste*** (Optional)
Instructions
  1. Peel Radish.
  2. Cut into approximate ½" cubes.
  3. I cut mine into ½" rounds, then into ½" strips for French fries, and then turn again for cubes.
  4. Parboil until fork tender, just like you would any potato.
  5. Drain well in a strainer.
  6. Cut all vegetables.
  7. To a large skillet add 2 T Olive Oil & 3 T Butter, heat to medium, add daikons and sauté cooking to a light brown, tossing every 4-5-minutes. They will take a while and it is the nature of the beast. Sprinkle with salt, pepper & paprika & mix well.
  8. In smaller sauté pan add remaining fats & vegetables and cook until just tender.
  9. Add veggies to daikons, mix well, taste, and correct any seasonings.
  10. 8 Servings
  11. 107 Calories, 3.2g Protein, 8.3g Fat, 8.3g Carbs, 3.5g Fiber, 4.8g Net Carbs
  12. 6 Servings
  13. 143 Calories, 4.1g Protein, 10.7g Fat, 11.0g Carbs, 4.6g Fiber, 6.4g Net Carbs
Notes
  1. I have given you a couple of optional ingredients because depending on what you may be eating with, this versatile side dish they can be added flavor. I happen to like mine with mushrooms and if you make them plain you can always add garlic later.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Daikon French Fries

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Daikon Radish French FriesDaikon Radish French FriesDaikon Radish French FriesKeto Daikon French Fries and I can not imagine any recipe more simple than this. Potatoes have been a staple the world round for 1,000’s of years, the daikon radish, probably a long time later but I know for sure, as a diabetic, it has been good to me. Who knows, maybe if enough people ask for them in grocery stores someone would come up with a way to mass produce keto daikon French fries but until then…you can make them for yourself. Just a little TIP: Unlike potatoes, Daikon Radishes do not turn brown. They have the thinnest skins imaginable and yet can last for weeks, unpeeled, in the fridge.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

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

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

Daikon Radish French Fries
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Ingredients
  1. Daikon Radish (Allow 4"-5" Per Person Depending On The Diameter
  2. Salt + (Pepper If Wanted)
  3. Butter
  4. Yep, Them's The Ingredients.
Instructions
  1. Peel Daikon and cut into less than ½” strips. Yep, that's it.
  2. Put fries into water and parboil until tender.
  3. Drain well and put into a saute pan with lots of butter or tallow if you've a mind to and yes, Ghee also works well too.
  4. Cook on medium-low until just beginning to brown.
  5. This is not the time to hurry them.
  6. When browning, stir to turn and continue every 4-5 minutes until desired brownness has be achieved.
Notes
  1. Yes, on occasion I have been known to add ketchup and or hot sauce on them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Yellow Squash Casserole

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Keto Yellow Squash CasseroleKeto Yellow Squash CasseroleKeto Yellow Squash Casserole. Hard to make a casserole look very pretty so you better make it taste spectacular, this is, and it’s so easy to put together. If it is flavor you’re after then this keto yellow squash casserole is the answer. I’ve now made it three times and finally…had to post the 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.

Yellow Squash Casserole
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Ingredients
  1. 4 C Chopped Yellow Squash (About 2 Large Or 3 Small)
  2. ½ C Chopped Green Onions
  3. 1 Beaten Egg
  4. ½ C Heavy Cream
  5. ⅓ C Grated Mozzarella Cheese
  6. ⅓ C Chopped Provalone Cheese
  7. ⅓ C Havarti Cheese
  8. ½ t Salt
  9. ¼ t Pepper
  10. 3 T Ground Pork Rinds***
  11. 3 T Parmesan Cheese
  12. 2 T Chopped Green Onions
  13. 2 T Butter
Instructions
  1. Smear butter in and up sides of a medium glass or ceramic baking dish.
  2. Preheat Oven to 350°.
  3. Chop squash, simmer in water for 6-8 minutes and drain as well as you can.
  4. In large bowl beat egg, add heavy cream and mix well.
  5. Add squash, green onions, three cheeses, salt & pepper, mix well and put into buttered baking dish.
  6. Mixture will be watery because of the retained liquid in the squash but not to worry.
  7. Mix pork rinds and Parmesan cheese and sprinkle over casserole.
  8. Bake 18-20 minutes or until crispy brown on top.
  9. Garnish with remaining green onions.
  10. 6 Servings
  11. 175 Calories, 9.4g Protein, 14.4g Fat, 4.0g Carbs, 1.1g Fiber, 2.9g Net Carbs
Notes
  1. I used the above three cheese combination and you can use whatever you wish as long as it's 1 cup.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cabbage Fritters

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Low Carb Cabbage FrittersLow Carb Cabbage FrittersLow Carb Cabbage Fritters. Found this recipe tootling around the internet and it sounded fantastic. There was not much I would need to change except subbing ground pork rinds for flour and They. Are. Incredibly. Delicious. I have included a lovely yogurt dip and I also think either my Asian Dipping Sauce or the Asian Lime Fish Sauce would also be wonderful with these low carb cabbage fritters. The yogurt picture is to show you what I use to make the sauce. Fritters make either a really fabulous appetizer or vegetable.

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.

Cabbage Fritters
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Ingredients
  1. 1½ Lbs or 1 Small Head Cabbage
  2. 1 t Salt
  3. 2 Small Onions (Or 1 Large) Finely Diced
  4. 4-5 T Olive Oil Divided
  5. 1 T Garlic Paste***
  6. 2 Eggs
  7. 1 t Dried Thyme
  8. 1 t Red Pepper Flakes
  9. ½ t Salt
  10. ¼ t Pepper
  11. ½ C Ground Pork Rinds***
Sauce
  1. ¾ C Yogurt
  2. 2 t Lemon Juice
  3. ¾ t Garlic Paste
  4. ¾ t Dried Parsley
  5. ¼ t Salt
Instructions
  1. Core and cut cabbage into ⅛” long strips, turn, then into thirds or fourths. Pieces should be about ⅛” x 1½”.
  2. Put cut cabbage & 1 t salt into large pot of water and boil for 10-15 minutes or until falling apart tender.
  3. Strain, drain, cool, and squeeze as much water as is possible out of it.
  4. Now squeeze cabbage one more time for good measure.
  5. Dice onions, add to 1 T olive oil and sauté about 5-6 minutes.
  6. Add garlic and cook until golden brown being careful not to burn the garlic.
  7. Add salt, pepper, thyme, & red pepper flakes and cook another 1-2 minutes. Add to cabbage.
  8. Beat 2 eggs, add pork rinds, mixing well and add to cabbage mixture.
  9. Using a medium scoop, (I used a size #24) or about 2½ T form into balls and barely push to make a fat disc.
  10. Put 2 T olive oil into large skillet and fry cabbage discs 5-6 at a time until dark brown on both sides.
  11. Repeat until finished.
Sauce
  1. Mix all sauce ingredients.
  2. Arrange nicely with sauce in the center.
  3. 8 Servings 2/Person
Notes
  1. If you don’t cook the fritters long enough they will not set well enough to flip. Just try not to make them too big. After refrigeration they hold up super well as I can attest. Like an animal, later after dinner, I stood in the kitchen and ate a couple more of them cold over the sink soooo...they would be perfect for a child's snack.
  2. I have included a picture of the yogurt I have used forever, to at least introduce you to it. It will be the best yogurt you have ever eaten and it is thick as mud.
  3. The sauce, if you even have any left over, can be used in a myriad of ways so don't worry, you're probably going to make it again for other stuff anyway. It's good with cucumbers and very good with pork rinds.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Asian Butter Mushrooms

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Keto Asian Buttery MushroomsKeto Asian Buttery MushroomsKeto Asian Buttery MushroomsKeto Asian Butter Mushrooms. What a packed wallop of flavor and I’d call them umami on steroids. Surprisingly easy to fix and should be on your table in about 20 minutes. You can use just about any mushroom you want except maybe enoki mushrooms. Yes, they have a fabulous delicate flavor but they are fragile and do not hold up to cooking all that well. I have a picture with these wonderful keto Asian butter mushrooms served with a steak and also, I had a bit of leftover sauce so I used it to dress some mung bean sprouts. Now, if you don’t like butter do not make these because they have more butter than just about anything else I know of.

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

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

Asian Butter Mushrooms
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Ingredients
  1. 1-1¼ Lb. Mixed Mushrooms Room Temperature
  2. 4 T Butter
  3. 2 T Tamari
  4. 1 T Water
  5. 2 t Allulose
  6. 1 t Fish Sauce
  7. 3 T Butter For Finishing (Yes More)
  8. 3 T Finely Cut Green Onion Tops
  9. 1 T Chopped Cilantro
Instructions
  1. On medium high, bring 4 T butter to browning in a hot pan.
  2. Roughly Slice or chop mushrooms, add to pan and do not stir for 3-4 minutes.
  3. In small dish mix tamari, water, Allulose, and fish sauce.
  4. Cut green onions and cilantro.
  5. Now stir mushrooms, assuming they have begun to brown.
  6. If you have larger chunks of mushrooms start them first, then add smaller mushrooms as they will take less time to cook.
  7. Add 2 T green onions and sauce mixing well, reducing liquid and remove from heat.
  8. Add finishing butter 1 T at a time.
  9. Plate and sprinkle with remaining green onions and cilantro.
  10. 6 Servings
  11. 134 Calories, 2.3g Protein, 13.6g Fat, 1.9g Carbs, 0.6g Fiber, 1.3g Net Carbs
Notes
  1. As you can see I used 5 different mushrooms but use any single mushroom or mix as wished.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cucumber Salsa

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Cucumber SalsaCucumber SalsaCucumber SalsaKeto Cucumber Salsa. This cucumber salsa is pathetically easy, can be ready in 10 minutes at most, and goes with just about any meal. I can’t imagine most of you have not had salsa in one form or another and this keto cucumber salsa is just a cool refreshing variation. The mint is optional but very good with all the other ingredients so, maybe give it a test with a bite or so and then make your decision to add it or not.

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.

Cucumber Salsa
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Ingredients
  1. ½ Large Cucumber
  2. 1 Large Or 2 Small Roma Tomatoes
  3. ¼ C Purple Onion
  4. ¼ C Chopped Cilantro
  5. 2 T Lime Juice
  6. 2 T Chopped Pickled Jalapeno Peppers
  7. 2 T Green Onion Tops
  8. 1 T Olive Oil
  9. ½ t Dried Mint (Optional But Good)
  10. ¼ t Garlic Paste
  11. ¼ t Salt + More To Taste
Instructions
  1. Peel and seed cucumber.
  2. Chop and blend all ingredients.
  3. Refrigerate until just cold.
  4. That’s all folks.
  5. 6 Servings
  6. 35 Calories, 0.6g Protein, 2.6g Fat, 2.6g Carbs, 1.0g Fiber, 1.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Anise Eggplant

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Keto Anise EggplantKeto Anise EggplantKeto Anise Eggplant.  When I began thinking about this recipe I had just been in a new (my side of the river) Middle Eastern market where I picked up three of those beautifully small fit in-the-palm-of-your-hands eggplants. I have yet to find them again anywhere so I have decided to do the recipe with regular eggplant rounds. Any variety will work except perhaps the tiny pea eggplants as I really think after cutting them in half they would all but disappear.

Aside from the fact that these keto anise eggplant are visually stunning, they are Tom Terrific delicious. If you have an Asian market near you, you can sometimes find small eggplants there. Don’t worry about the color as they will all look the same after cooking and the only difference will be the shape.

That beautiful little dish? It made its way all the way from Morocco to my humble kitchen.

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.

Anise Eggplant
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Ingredients
  1. Very Small Eggplants Cut In Half Or
  2. 1 Medium Eggplant Cut Into 1” Thick Rounds (8-10 Rounds)
  3. ¼ C Olive Oil
  4. Salt
  5. 2-3 T Ground Anise Seeds
  6. 2-3 T Za’Atar
  7. 1-1½ T Aleppo Pepper
  8. More Salt
  9. ¼ C Labne (Best) Or Full Fat Yogurt
Instructions
  1. Preheat oven to 375°
  2. Drizzle olive oil on foil lined sheet pan.
  3. Lay out eggplant drizzle and brush on more olive oil.
  4. Lightly sprinkle with salt.
  5. Sprinkle generously with ground anise seeds and za’atar.
  6. Bake 40- 45 minutes or until just soft.
  7. Dab top each round with about 1-2 t labne or yogurt (depending on round size).
  8. Sprinkle lightly again with salt.
  9. Sprinkle with more za’atar.
  10. Sprinkle with Aleppo pepper.
  11. Allow 1-2 rounds again, depending on size.
  12. 6 Servings
  13. 95 Calories, 0.9g Protein, 8.9g Fat, 3.2g Carbs, 1.0g Fiber, 2.2g Net Carbs
  14. 4 Servings
  15. 142 Calories, 1.4g Protein, 13.4g Fat, 4.8g Carbs, 1.5g Fiber, 3.3g Net Carbs
Notes
  1. I ground my anise seeds in a small processor and it can also be done with a mortar & pestle. It does not need to be powdered, just break up the seeds pretty well and if wanted, it actually come as a powder.
  2. These also make terrific appetizers.
  3. Za'atar and Aleppo pepper can be purchase in any Middle Eastern market, on line, and even in many grocery stores. When purchasing za'atar make sure to buy "Aleppo Style" which should not have any wheat in it. Wheat is just a cheap filler.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tomato Squash Casserole

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Keto Tomato Squash CasseroleKeto Tomato Squash CasseroleKeto Tomato Squash CasseroleKeto Tomato Squash Casserole.  I’m here to say that this is one great vegetable combination and very well suited for any Thanksgiving spread. Seriously, take a good look at the list of ingredients and I’m hoping you can tell just by looking at it. It has always amazed me how versatile spaghetti squash is and this keto tomato squash casserole is another good example. I know it looks like some kind of exotic apple pie with a crumble topping but I assure you it is not what it tastes like. Very easy to assemble and then finish in the oven. To see how I do my squash please see Spaghetti Squash 101.

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.

Tomato Spaghetti Squash Casserole
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Squash Filling
  1. 2 Medium Size Spaghetti Squash
  2. 1 Can Petite Diced Tomatoes
  3. 1 T Fresh Thyme Leaves (Or 1½ t Dried Thyme)
  4. ½ C Fresh Minced Parsley (Or 3 T Dried)
  5. 6 T Melted Butter (Divided)
  6. ¼ C Minced Shallots (Or Onion)
  7. 1 T Crushed Garlic***
  8. ¼ t Cinnamon
  9. ⅛ t Allspice
  10. ⅛ t Nutmeg Or Mace
  11. ⅛ t Ground Ginger
Crumble Topping
  1. 1½ C Ground Pork Rinds
  2. ⅔ C Parmesan Cheese
  3. ½ C Sliced Almonds
  4. ¼ C Melted Butter
Casserole
  1. Cook, seed, and strain spaghetti squash. It has lots of juice (which in my opinion is just sugar water) and you do not want much extra liquid in this. It will have plenty anyway. When finished straining put into a large mixing bowl.
  2. Put 1 T butter in pan and lightly sauté onions & garlic. (4-5 minutes).
  3. Put rest of ingredients in medium bowl, add everything except squash and mix thoroughly.
  4. Now pour this mixture over squash and again mix and combine well. Put into a large deep glass pie dish.
Crumble Topping
  1. Lightly toast almonds.
  2. In last medium bowl mix ground pork rinds, Parmesan cheese, and toasted almonds.
  3. Add melted butter and mix into a “crumble”.
  4. Preheat oven to 350°.
  5. Generously add crumble topping to casserole, cover with foil, cook for 20-25 minutes, uncover and bake an additional 15 minutes or until topping is beginning to brown.
  6. 8 Servings
  7. 327 Calories, 7.5g Protein, 30.6g Fat, 8.5g Carbs, 2.3g Fiber, 5.2g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Bourguignon Mushrooms

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Keto Bourguignon MushroomsKeto Bourguignon MushroomsKeto Bourguignon MushroomsKeto Bourguignon Mushrooms. Not much trouble and so worth all the fabulous flavor for a keto side dish that will go with many meats. Keto bourguignon mushrooms are of course fabulous with steak, so much more, and terrific for any dinner party. Dinner plate was a sweet little 5 oz. hanger steak.

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

Bourguignon Button Mushrooms
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Ingredients
  1. 1 C Onion Diced to ½” Squares
  2. 2 Oz Salt Pork Cut Into ½” Cubes (You Will Probably Use Bacon)
  3. 1½ C Beef Broth Or Stock (Or Water & Beef Base)
  4. 1 Lb Quartered Button Mushrooms Room Temperature
  5. ½ C Red Wine – You Can Increase This A Little If You Want A Stronger Wine Flavor
  6. 1 t Porcini Dust (If You Have It And Not Necessary)
  7. 2 T Tomato Paste
  8. 2 t Garlic Paste***
  9. 1 t Dried Thyme
  10. 2 T Butter
  11. ¼ t Pepper
  12. Salt Only If Necessary
  13. Fresh Thyme Leaves Or Chives To Garnish (Optional)
Directions
  1. Cut rind off salt pork and cube.
  2. In a sauté pan slowly fry cubes (or bacon pieces) until crispy, and remove to drain.
  3. Sauté quartered mushrooms in leftover pork (bacon) fat on medium high to high heat. The idea is not to let the mushrooms “stew” in their own juices but to brown them quickly. Preheat pan and when you begin to sauté them do not stir or move them for a couple of minutes, then stir and brown. Remove mushrooms, reduce heat and add tomato paste for a minute or so.
  4. Add diced onions and beef broth to pan and bring to a very gentle simmer for 15-20 minutes. This reduces liquid and intensifies flavors.
  5. If you have porcini dust, sprinkle it over mushrooms, add back to stock & onions, and add wine, garlic & pepper. You may need to increase the heat just a bit to bring it to a simmer, but DO NOT boil. Simmer all for additional 15-18 minutes. Mushrooms will soak in flavors.
  6. Add any more water as/if needed.
  7. With pan off heat, swirl 1 T butter into mixture and before it has melted swirl in second T butter. This will thicken your sauce.
  8. Plate and sprinkle with salt pork lardoons (or bacon bits).
  9. Serves 6
  10. 135 Calories, 3.1g Protein, 9.9g Fat, 4.7 Carbs, 1.2g Fiber, 3.5g Net Carbs
Notes
  1. Thinly sliced and chopped pancetta will work in place of salt pork or bacon.
  2. I personally like salt pork or pancetta because otherwise your mushrooms may taste too bacony. Is that a word?
  3. Another thing you can do is drain and use your bacon fat for something else and just use lard, chicken fat, or yes, duck fat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cauliflower Mushroom Quinoa

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Keto Cauliflower Mushroom QuinoaKeto Cauliflower Mushroom QuinoaKeto Cauliflower Mushroom Quinoa. If you like sautéed mushrooms then this recipe is for you. Yes, it has cauliflower in it but the mushrooms are the stars in this dish. It’s piquant and goes with just about anything you might want to serve it with. Steaks, chops, again you name it. I made this easy for myself by buying already sliced crimini mushrooms from the grocery and you can use any type mushroom you like including mixing them as they will all bring something to your keto cauliflower mushroom quinoa party.

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.

Cauliflower Mushroom Quinoa
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Ingredients
  1. 4-5 C Riced Cauliflower
  2. 1 Lb. Sliced Mushrooms (Always Room Temperature)
  3. 3 T Butter (Divided)
  4. 3 T Olive Oil (Divided)
  5. 2 T Garlic Paste***
  6. ¼ C Water Or (Chicken Broth)
  7. 1 t Salt (More To Taste)
  8. ½ t Pepper (More To Taste)
  9. ½ t Dried Thyme
  10. 3 T Parmesan Cheese
  11. 2 t Fresh Thyme Leaves (As Garnish)
Instructions
  1. Sauté sliced mushrooms in 2 T Butter and 2 T Olive oil, mix in garlic paste, thyme, salt, & pepper and set aside.
  2. Sauté Cauliflower in 1 T butter with 1 T. olive oil.
  3. Add chicken broth to cauliflower, add back mushrooms, and heat.
  4. Mix in 2 T Parmesan cheese.
  5. Put into bowl, top with 1 T cheese and garnish with thyme leaves if using.
  6. 6 Servings
  7. 176 Calories, 4.7g Protein, 15.3g Fat, 6.2g Carbs, 2.6g Fiber, 3.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/