Category Archives: Vegetables

Keto Pickled Persian Cucumbers

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Keto Pickled Persian CucumbersKeto Pickled Persian CucumbersKeto Pickled Persian CucumbersKeto Pickled Persian CucumbersKeto Pickled Persian Cucumbers.  It seems such a silly notion to put a recipe up for this but… there are so many people who miss the taste of sweetened pickles I thought I would do it anyway.  Persian cucumbers are much smaller than a regular cucumber, much more crunchy, and less likely  to give up much liquid.  They couldn’t be much easier to make and if you double the recipe you can jar them, refrigerator them, and have them ready to highlight a meal anytime as you can see in the bottom right picture to the right of the shrimp.

After 24 hours in the fridge they take on a nice curl and stay crunchy. They are pretty much like any other Asian dish as they are sweet, sour, salty, and bitter although I do not taste any bitterness which would probably come from the cucumbers?  If you plan on making extra then do not garnish with the sesame seeds until you finally decide how you will be eating these fabulous keto pickled Persian cucumbers and the longer they sit the better they get.

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.

Pickled Persian Cucumbers
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Ingredients
  1. 1 Lb Persian Cucumbers (About 7-8)
  2. 1½ t Salt
  3. ½ C Sugarfree Rice Vinegar
  4. ½ C White Distilled Vinegar
  5. ¼ C Allulose***
  6. 1 t Tamari
  7. 1 t Sesame Oil
  8. 1 t Sesame Seeds
Instructions
  1. Slice cucumbers about ⅛" thick and if you have a mandoline (you should) they are quickly done and all the same thickness.
  2. Sprinkle salt on cucumbers and toss to distribute.
  3. Allow cucumbers to sit maybe 10-15 minutes.
  4. Mix vinegar, tamari, sesame oil, allulose & pour over cucumbers.
  5. Allow to sit an additional 5 minutes, stir, sprinkle with sesame seeds, and they are ready for service.
  6. 6 Servings
  7. 25 Calories, 0.2g Protein, 1.0g Fat, 3.5g Carbs, 1.7g Fiber, 1.8g Net Carbs
Notes
  1. If you don't happen to have sesame oil and although it contributes to the overall flavors, you can sub olive oil.
  2. The juice is so good that I actually ate them with a spoon so I could catch a little of it with every bite.
  3. Want a stronger Asian flavor? Add a dash of powdered ginger.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Garlic Rosemary Roasted Radishes

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Garlic Rosemary Roasted RadishesGarlic Rosemary Roasted RadishesKeto Garlic Rosemary Roasted Radishes.  I have a lot of recipes using diakon radish as a fabulous potato substitute but for some reason no red radish recipes.  Red radishes are at least as easy to use and cook and are perfect for keto garlic rosemary roasted radishes.  I boil mine to get ahead of the roasting game but no matter what, they are going to lose some of their color.  These are a great accompaniment to a roasted rack of lamb but I didn’t have any lamb (I did the second time) so I did them with a big fat juicy pork chop topped with tons of what else…garlic and then sprinkled with my Italian Dipping Oil Herbs which I use and sprinkle on all kinds of things.  That other little smidgen of food on the plate is leftover Lemon Bacon Cabbage.

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.

Garlic Rosemary Roasted Radishes
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Ingredients
  1. 1½ Lbs Smallish Red Radishes Or About 2-3 Bunches
  2. 3 T Olive Oil
  3. 1 T Garlic Paste***
  4. 1-2 t Dried Crushed Rosemary (Depending On Taste)
  5. Coarse Salt
  6. Fresh Pepper
Instructions
  1. Preheat oven to 450°.
  2. Cut radishes in half. If some are larger slice them in quarters.
  3. Bring pot of water to boil, turn down to simmer add radishes, cover and cook 8-10 minutes or until fork tender.
  4. Drain until radishes are dry and the residual heat should do this in about 10-12 minutes.
  5. Add olive oil to radishes and toss to cover.
  6. Spread out on foil lined pan cut side up, salt liberally, and bake 15 minutes.
  7. Add garlic and rosemary to radishes, toss again and bake 5 minutes longer.
  8. Serve with lots of freshly ground pepper.
  9. 4 Servings
  10. 111 Calories, .9g Protein, 10.6g Fat, 4.4g Carbs, 1.7g Fiber, 2.7g Net Carbs
Notes
  1. Most of us think of radishes as a bit peppery but after cooking they will be slightly rosy in color (yes, they lose their bright red color) and quite mild in flavor.
  2. Serve these radishes in place of potatoes anytime, anywhere.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Lemon Bacon Cabbage

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Lemon Bacon CabbageLemon Bacon CabbageKeto Lemon Bacon Cabbage.  This is such a ridiculously easy recipe that I am a bit reticent to even put it up but…I’m doing it anyway. Please do take the time to drain your cabbage before adding it to the heavy cream as it will end up taking more time to reduce before eating since there is no cheese added to tighten it.  A good description of keto lemon bacon cabbage is that it is piquant, bright, creamy, and dreamy.  Goes with just about any meat dish and is particularly good with pork.

For some other terrific cabbage recipes please see German Red Cabbage,  Ethiopian Cabbage,  Baked Cabbage Steaks,  and  Cheesy Creamed Cabbage.

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.

Lemon Bacon Cabbage
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Ingredients
  1. 1 Large Head Cabbage (12-14 Cups)
  2. 1 C Heavy Cream
  3. ½ Lb Cooked & Crumbled Bacon
  4. ¼ C Lemon Juice
  5. 1 T Chicken Base***
  6. Pepper
Instructions
  1. Bring large pot of salted water to boil.
  2. Sauté bacon, drain and crumble. Save grease for other applications.
  3. Chop cabbage head into smallish pieces, turn down heat, add to water and simmer for about 10 minutes or until tender.
  4. Drain cabbage well.
  5. Heat heavy cream and add crumbled bacon reserving 2 T as garnish.
  6. Add chicken base, & lemon juice and simmer until just beginning to thicken.
  7. Add cabbage, mix, and heat thoroughly.
  8. Plate, grind on pepper to taste, and garnish with reserved crumbled bacon.
  9. 8 Servings
  10. 211 Calories, 4.3g Protein, 16.9g Fat, 9.1g Carbs, 3.6g Fiber, 5.5g Net Carbs
Notes
  1. Salting the water will help draw out some of the water in the cabbage.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Flour Dumplings

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Low Carb Carbalose Flour DumplingsLow Carb Carbalose Flour Dumplings.  I have had a lot of people over the years who have either Googled or emailed me about low carb carbalose flour dumplings and I really didn’t have a recipe per se except for the dumplings in my Creamy Chicken & Dumplings so I thought I would do a plain version of them just in case you don’t want the herbs/spices.  My personal opinion is that they go quite well with a gravy like Basic Cream Gravy or the Keto Primal Gravy.

Sautéed in a bit of butter? With gravy?  Yep, they make a great side dish to many meals and this is a really easy way to get dumplings for anything you might want them for.  I have a sneaking suspicion these are going to be a big hit and I believe, if you don’t tell anyone, they’ll not know the difference so…Don’t tell.   No, these are NOT, I repeat NOT, made with Carbquik.

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

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

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

Carbalose Flour Dumplings
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Ingredients
  1. 1 C Carbalose Flour***
  2. ½ t Baking Powder
  3. ¼ t Pepper
  4. ⅛ t Guar Gum
  5. ⅛ t Grated Nutmeg
  6. 2 Eggs
  7. ⅓ C Heavy Cream
  8. ⅓ C Hot Water
  9. 1-1½ t Chicken Base*** (This Is Your Salt).
  10. 2 Drops Liquid Sucralose*** (Only If Flour Tastes Bitter To You And WILL NOT make it sweet).
  11. More Freshly Ground Pepper To Taste
Instructions
  1. Beat eggs.
  2. Mix hot water & Sucralose, add chicken base until dissolved, add to eggs and beat, add heavy cream and mix. Add to dry ingredients and beat until smooth.
  3. Using a two teaspoon scoop (about the size of a small melon baller #100 size scoop) drop dough into water (don't crowd) and cook for about 3-4 minutes or until they are no longer doughy. They will float almost immediately so that is not any indication of doneness. Also if you make them larger they will also need a longer poaching time.
  4. Drain and repeat until all dough is used.
  5. You should get about 32-34 good size dumplings. (About 1-1½” in diameter)
  6. 8 Servings-4 Dumplings Each
  7. 87 Calories, 5.5g Protein, 6.3g Fat, 6.1g Carbs, 3.6g Fiber, 2.5g Net Carbs
Notes
  1. You only see 15 dumplings in the picture because I only made a ½ recipe and...I popped one into my mouth before I got it into my soup. Oops.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
Keto~LowCarb Vegetables

Keto Cauliflower Couscous

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Keto Cauliflower CouscousKeto Cauliflower CouscousKeto Cauliflower Couscous.  Don’t think anyone can pinpoint the origins of couscous but it is generally thought to come from the North Western areas of Africa and the Moroccans like to call it their national dish.  I doubt many people make couscous from scratch any more and we all may have had couscous by a company call Near East at some time or another.

Now, a lot of couscous has dried fruits in it because they are predominate to the region. Well, I don’t eat much fruit and dried fruit is mostly just concentrated sugar so I did the next best thing which was to spice it and add nuts.  Keto cauliflower couscous is a very easy recipe and can be on your table in about 25-30 minutes. I used slivered almonds and they are totally interchangeable with pine nuts.

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 Couscous
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Ingredients
  1. 1 Head Riced Cauliflower Or About 5-6 C
  2. ¼ C Olive Oil+More If Needed
  3. 1 T Garlic Paste***
  4. 1 T Dried Thyme
  5. 1 T Cumin
  6. ¼ C Lemon Juice
  7. ¼ C Pine Nuts Or ¼ C Slivered Almonds (Garnish)
  8. 2 T Za’atar (Garnish)
  9. ½ T Sumac (Garnish)
  10. 1 t Aleppo Pepper (Garnish) (Optional But Good)
  11. ½ t Salt
  12. ¼ t Pepper
Instructions
  1. Toast nuts in a dry pan until beginning to brown in spots.
  2. In large skillet heat and mix olive oil, garlic, thyme, and cumin.
  3. Add room temperature riced cauliflower and sauté until turning a light golden brown. You only need to stir every once in a while.
  4. Drizzle lemon juice over cauliflower, sprinkle with salt & pepper and give it one last good mixing.
  5. Put cauliflower in serving bowl, sprinkle with sumac, then za'atar and (Aleppo pepper flakes if using) and top with toasted nuts.
  6. Garnish with cilantro if wanted.
  7. 6 Servings
  8. 176 Calories, 2.7g Protein, 15.0g Fat, 6.9g Carbs, 2.6g Fiber, 4.3g Net Carbs
Notes
  1. Pine nuts would be indigenous to the dish but are expensive and I think toasted slivered almonds are a really good sub.
  2. I also used Aleppo pepper flakes because it adds a bit of wonderful zing but is not necessary.
  3. Heavenly.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Zaatar Sumac Eggplant

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Low Carb Zaatar Sumac EggplantLow Carb Zaatar Sumac EggplantLow Carb Zaatar Sumac EggplantLow Carb Zaatar Sumac EggplantKeto Zaatar Sumac Eggplant.  I love eggplant…any way I can get it.  I might guess, in some fashion or another I buy 2-3 lbs of eggplant a week and often just cube and sauté it in olive oil, and it is why you see it as a side dish on many of my dinner plates.  Both za’atar and sumac are readily available on the internet and always, always in a Middle-Eastern grocery store.  I use what’s called an “Aleppo” blend za’atar but the BIGGEST thing to look for is that it does not have wheat in it.  Wheat is only a filler, is not original, and definitely not needed. There is what’s called “green za’atar and for what ever it’s worth I don’t like it.  There are nearly as many za’atars as there are cooks in the Mid-East because it is served at every meal in some fashion or another and every woman has her own secret recipe. The Za’atar I use is pictured below.

You can dip vegetables, olives, and bread in it, you can sprinkle it atop labne, in dips (hummus) and it goes as well with meats and baked vegetables etc.  I use it liberally with my Lemon Chicken With Sumac & Za’atar. and it divine sprinkled on soups like Eggplant Soup and African Peanut Soup.  Anyway, I believe after you have gotten and had some of it you might wonder how you ever did without it.  Those bright red dots you see on the finished eggplant are Aleppo pepper flakes and again, now that I have them I put them on a LOT. OF. STUFF.  Oh, and one other thing.  You can see that Keto Zaatar Sumac Eggplant is cross-hatched so that each little diamond is its own succulent bite.

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.

Za'atar Sumac Eggplant
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Ingredients
  1. 2 Smallish Eggplants
  2. 6 T Olive Oil + More As/If Needed
  3. 2 T Za’atar +More To Taste
  4. 2 t Sumac
Instructions
  1. Preheat oven to 425°.
  2. Without trimming ends cut eggplants in half.
  3. With small paring knife and without cutting the side skin, make 1” crosshatch marks to bottom, again without cutting into skin bottom.
  4. Put olive oil into a small bowl and brush onto each eggplant half.
  5. Sprinkle ½ t sumac on each half.
  6. Sprinkle ½ T Za’atar on each half + more if wanted.
  7. Place on foil lined pan and bake about 30-35 minutes or until tender.
  8. 4 Servings
  9. 220 Calories, 1.3g Protein, 21.2g Fat, 7.8g Carbs, 3.1g Fiber, 4.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Garlic Mint Snow Peas

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Low Carb Garlic Mint Snow PeasLow Carb Garlic Mint Snow PeasLow Carb Garlic Mint Snow Peas.  These could not be much easier but they do pack a great flavor punch and slivered on the diagonal they cook very quickly.  I left these plain Jane but with the addition of a number of things you can change the flavor significantly.  Add a splash of tamari or fish sauce or maybe just something you have and like.  And if you happen to have Pili Nuts they are a great replacement for pine nuts with the same buttery high fat content. Low carb garlic mint snow peas are a light refreshing side dish to any 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.

Garlic Mint Snow Peas
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Ingredients
  1. 4 C Snow Peas
  2. 3 T Olive Oil
  3. 3 T Pine Nuts
  4. 1 T Crushed Garlic***
  5. 1 T Dried Mint
  6. Salt To Taste
Instructions
  1. Sliver snow peas on the bias.
  2. Add olive oil & garlic to hot pan, stir to mix and immediately add snow peas & pine nuts.
  3. Fry until beginning to brown.
  4. Plate or place in serving bowl, sprinkle with mint and salt to taste.
  5. 4 Servings
  6. 163 Calories, 3.0g Protein, 15.1g Fat, 6.6g Carbs, 2.3g Fiber, 4.3g Net Carbs
Notes
  1. This takes almost no time at all to sauté so best to do it last minute.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Broccoli & Thai Peanut Sauce

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Low Carb Broccoli & Thai Peanut SauceLow Carb Broccoli & Thai Peanut SauceLow Carb Broccoli & Thai Peanut Sauce. Not really sure how to describe the flavors of this fabulous dish except to say…well…it’s fabulous. No, not some ole limpy, watery, broccoli but charred broccoli.  I love charred broccoli as in Broccoli With Brown Butter Fish Sauce and probably just about any other way someone would serve it to me, and low carb broccoli & Thai peanut sauce is over the top and here is yet another Sweeter Spicier Thai Peanut Sauce.

I wouldn’t want you to think that broccoli is the only thing you can use this Thai peanut sauce on because that wouldn’t be true.  It is wonderful on sautéed eggplant and as a salad dressing on boiled mung bean sprouts with other Asian vegetables.  And I am sure you will come up with many other ways to use it.

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

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

Broccoli & (Another) Thai Peanut Sauce
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Ingredients
  1. 1½ Lbs Fresh Broccoli
  2. 3 T Olive Oil
  3. 2 T Smooth Peanut Butter
  4. 2 T Coconut Milk
  5. ½ T Tamari
  6. ½ T SugarFree Rice Wine Vinegar
  7. ½ T Allulose***
  8. 1 t Fish Sauce
  9. 1 t Lime Juice
  10. ½ t Crushed Garlic***
  11. ⅛ t Crushed Red Pepper
  12. ¼ C Crushed Peanuts (Garnish)
Instructions
  1. Preheat oven to 500°
  2. Cut broccoli into bite-size spears and yes, the stems too. (Not the woody stuff but at least 4”-5”)
  3. Line a baking pan with foil, add broccoli, drizzle with olive oil, and toss well.
  4. Put into oven and cook about 20 minutes or until they are darkened and charred.
  5. Meanwhile mix rest of ingredients except peanuts into a thin slurry. If too thick add water 1 t at a time.
  6. Put into serving bowl, drizzle with peanut sauce, and sprinkle with crushed peanuts.
  7. 4 Servings
  8. 234 Calories, 8.8g Protein, 18.8g Fat, 12.3g Carbs, 6.1g Fiber, 6.2g Net Carbs
Notes
  1. I don’t buy great big whole heads of broccoli as any grocery store selling it this way is cheating and charging you for what should be THEIR wastage-not yours.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Kugelis

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Low Carb KugelisLow Carb KugelisLow Carb KugelisKeto Kugelis. The only question here is:  Do you like bacon? This is an old Lithuanian/Polish dish and is probably made differently by as many people as there are who make it.  Originally a peasant dish made with bacon, grated potatoes, and onions with lots of eggs and milk, it is still made (mostly) the same way today.  Yes, I have onions in mine but have subbed daikon radish for the high carby potatoes and heavy cream for milk and in one word it…is…delicious.  With the invention of some modern appliances like a food processor this is pretty easy to make, it makes a lot and I think I know why.  Way back when as mostly people lived on farms and had lots of little mouths to feed, Kugelis could feed a small army of (children) farm workers and…all the ingredients were not only inexpensive, they were readily available on any farm.  I can’t imagine this this but the women grated the potatoes and the onions on the smallest holes on probably what was some really old grater.  It will look like a pudding before you cook it but rest assured it is not after it has baked.  I guarantee you will not be able to tell any difference between this keto kugelis and any other high carby original and if you have leftovers?  Put a couple of eggs on top and eat it for a super hearty breakfast.

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.

Kugelis
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Ingredients
  1. 2 Lbs Daikon Radish (Or About 8 Cups Shredded)
  2. 1 Lb Bacon
  3. 1 Medium Grated Onion (Shallots)
  4. 6 T Melted Butter
  5. 8 Beaten Eggs
  6. ½ C Heavy Cream
  7. 1 T Flaxseed Meal
  8. 1 T Ground Chia Seeds
  9. 2 t Salt
  10. 1 t Pepper
  11. ½ t Nutmeg (Optional But Good)
  12. Sour Cream (Garnish)
  13. Green Onion Tops (Garnish)
Instructions
  1. Preheat the oven to 350°.
  2. Sauté the bacon leaving all fat in pan. Crumble cooled bacon and put into a large bowl.
  3. Grate onion in processor on smallest grate possible. Add to bacon.
  4. Peel, grate, & rinse daikon radish squeezing out all excess water. Add to bowl.
  5. Add melted butter & bacon fat to bowl.
  6. Add heavy cream, rest of ingredients and mix well.
  7. Pour into ungreased 10”x10” or 9”x13” pan and bake for 50-60 minutes.
  8. 12 Servings
  9. 284 Calories, 10.4g Protein, 24.2g Fat, 4.8g Carbs, 2.0g Fiber, 2.8g Net Carbs
Notes
  1. If you don’t have a small hole grater then process by pulsing for 3-4 seconds twice which ought to get you what you want for texture.
  2. Wait until you smell your kitchen as this cooks…unbelievable.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bacon Thyme Cauliflower Rice

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Low Carb Thyme Bacon Cauliflower RiceLow Carb Thyme Bacon Cauliflower RiceLow Carb Bacon Thyme Cauliflower Rice.  I just kinda threw this together on a Sunday afternoon and it was so good I decided to post it.  You can see from the ingredients picture how simple it is.  I was originally going to use that olive oil along with the bacon grease but since I had some duck fat left over from a duck breast I did the other day, I used it instead.  Sometimes just a little of this and a little of that gives you something really good to eat. Low Carb Bacon Thyme Cauliflower Rice. Try it sometime. It will be rewarding, fun, and easy.

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

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

Bacon Thyme Cauliflower Rice
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Ingredients
  1. 1 Medium Head Riced Cauliflower (Always Include The Core) (About 4-5 C)
  2. 2 Thinly Sliced Shallots (Or Medium Onion)
  3. ½ Lb Bacon
  4. 2 T Olive Oil
  5. 2 t Dried Thyme
  6. Salt & Pepper To Taste
Instructions
  1. Fry bacon reserving fat in the pan.
  2. Crumble bacon and set aside.
  3. Turn down heat, add shallots & thyme and cook to translucent. Set aside.
  4. Turn up heat to medium, add olive oil to remaining bacon grease, add cauliflower and fry until beginning to brown.
  5. Add back bacon and shallots and heat to temperature.
  6. Add salt & pepper to taste.
  7. 6 Servings
  8. 149 Calories, 7.3g Protein, 11.5g Fat, 6.0g Carbs, 2.6g Fiber, 4.4g Net Carbs
Notes
  1. I don't know about you but if you buy your cauliflower already riced, and I do not, this is about as simple as it gets.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crustless Mushroom Pie

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Keto Crustless Mushroom PieKeto Crustless Mushroom PieLow Carb Crustless Mushroom PieKeto Crustless Mushroom Pie.  There is no doubt that I love mushrooms and they are used in many recipes throughout this site but this recipe is over the top and filled with them so if you  like mushrooms, this is for you.  The dried porcini mushrooms and dust that I use are from right here is Oregon at Pistol River Mushrooms and again, I use both in many recipes.  If you’ve never used porcini dust it’s a flavor punch like no other, is umami on steroids, and this keto crustless mushroom pie uses it.

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

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

Crustless Mushroom Pie
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Ingredients
  1. 1 Lb Portobello Mushrooms (About 3)
  2. ½ Lb Button Mushrooms
  3. 2 Oz Dried Porcini Mushrooms***
  4. 2 Oz Dried Trumpet Mushrooms
  5. Hot Water To Hydrate Dried Mushrooms
  6. 4 Oz Squeezed Spinach
  7. 1 Medium Onion
  8. ¼ C Olive Oil
  9. 2 T Butter
  10. 8 Oz Shredded (Grated) Gruyere Cheese
  11. 3 Beaten Eggs
  12. 1½ C 40% Heavy Cream
  13. ½ t Porcini Dust***
  14. 1 T Sherry
  15. 1 t Salt
  16. ½ t Pepper
  17. ½ t Dried Thyme
  18. ½ t Nutmeg
Instructions
  1. Preheat oven to 350°.
  2. Mix dried mushrooms and add just barely enough very hot water to moisten them.
  3. Clean gills out of portobello mushrooms. Slice into very small pieces. Set aside.
  4. Slice button mushrooms, add portobellos and chop vigorously into very small pieces. This can also be done by pulsing in a food processor. You do not want it pulverized but you do want it chopped pretty finely.
  5. Add 3 T olive oil to medium high large pan and cook mushrooms until they just begin to brown. After cooking you should end up with about two cups of mushrooms. You may have to cook these in two batches. Set aside.
  6. Finely chop onion, turn down heat, add 1 T butter to pan and slowly cook onion to just beginning to caramelize.
  7. Grate Cheese.
  8. In medium mixing bowl add beaten eggs, sherry, thyme, porcini dust, salt & pepper, nutmeg, heavy cream, and mix well.
  9. Liberally butter dish glass pie pan with 1 T butter.
  10. Sprinkle onions on bottom, then spinach, ½ cheese, all the mushrooms, ½ cheese again, and slowly pour cream mixture over all.
  11. Put into oven for 15 minutes then turn oven down to 325° and cook additional 20-25 minutes or until pie is finished cooking and has just begun to brown on top.
  12. Put on counter until well cooled. It needs to be cool to cut. If you are in a hurry no problem, but it will begin to run.
  13. 8 Servings
  14. 408 Calories, 12.4g Protein, 36.2g Fat, 4.6g Carbs, 1.6g Fiber, 3.0g Net Carbs
  15. 6 Servings
  16. 545 Calories, 16.5g Protein, 38.6g Fat, 6.1g Carbs, 2.1g Fiber, 4.0g Net Carbs
Notes
  1. The idea of the mushrooms is to end up with 2 full cooked cups. It doesn't really matter what kind you use but of course the different varieties add a more complex overall flavor and the porcinis are a kiss from heaven.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pancetta Sprouts

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Low Carb Pancetta SproutsLow Carb Pancetta SproutsLow Carb Pancetta Sprouts.  I have a friend whose birthday is the same day as mine and as a treat, I took her to The LaurelHurst Market for dinner.  Along with the birthday stuff they gave me, I also purchased ¼ lb of pancetta and some of their Chicken Liver Paté.  I think mine is better but theirs was just starring me in the face, begging me to buy some…so I did.  The paté and birthday bacon are long gone but I stuck the pancetta in the freezer.  I pretty much always have boiled mung bean sprouts in the fridge as I eat them in different ways as a side dish 3-4 times a week.  So just to do something a little differently I decided to do a pot-load of garlic with my pancetta and some of the sprouts.  Wow was it good.  It was so good, I decided to post a recipe with it.  Here are some of the other things I do with sprouts and these do not count the sauces I put on them or adding to salads.  Puttanesca Over Mung Bean Sprouts,  Mung Bean Sprouts Carbonara, and Chicken Parmesan Over Sprouts.  Sprouts are a terrific substitute for high carby pasta and can be used in most any of your pasta recipes, and the most ridiculous part of all this is that the recipe has a measly three ingredients.  Yup, that’s just three. Actually, four If you count the pepper.

With all that said, if you can’t find pancetta, bacon makes a good stand-in so don’t not make this low carb pancetta sprouts because you can’t find or get pancetta.

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.

Pancetta Sprouts
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Ingredients
  1. ½ Lb Pancetta (Or Bacon)
  2. 1 Lb Boiled Sprouts
  3. 2 T Crushed Garlic***
  4. Freshly Ground Pepper
Instructions
  1. Bring large pot of water to a boil, dump in sprouts, turn to simmer and cook for 4-5 minutes.
  2. Drain sprouts well.
  3. Sauté pancetta until just beginning to crisp. DO NOT drain fat.
  4. Add garlic, sauté 1 minute, and add in drained sprouts to heat.
  5. Serve with lots of freshly ground pepper.
  6. 4 Servings
  7. 270 Calories, 12.7 Protein, 22.1g Fat, 6.2g Carbs, 1.1g Fiber, 5.1g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/