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Low Carb Asian Beef & Cabbage

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Low Carb Asian Beef & CabbageLow Carb Asian Beef & CabbageLow Carb Asian Beef & CabbageLow Carb Asian Beef & Cabbage. There are probably a thousand ways to fix a low carb Asian beef & cabbage and this is the way I do mine. It’s filling, satisfying and quite piquant.

Don’t have any stories to tell or tips for you here, it’s just an easy, quick dinner for four people when you don’t have the time or inclination to do much cooking but you still want to fix something really tasty for dinner. I added a hard boiled egg and a few tomato slices because I do only eat once a day but honestly you don’t necessarily need anything else. If you are so inclined, this is the recipe for my Hoisin 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.

Asian Beef & Cabbage
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Sauce
  1. ¼ C Tamari
  2. 2 T Water
  3. 1 T Fish Sauce
  4. 1 T LowCarb Hoisin Sauce (Optional And I Make My Own)
  5. 2 t Allulose
  6. 1 t White Vinegar
  7. 1 t Sherry Cooking Wine
Stir Fry
  1. 1 Lb Ground Beef
  2. 1 Head Cabbage Shredded (10-12 Cups)
  3. 1 Small Onion Thinly Sliced
  4. ½ C Mixed Red, Orange, or Yellow Pepper Sliced Thinly.
  5. 1 T Olive Oil
  6. 1 t Sesame Oil (Optional But Good)
  7. 4 Cloves Garlic Paste
  8. 2 t Ginger Paste
  9. ¼ C Cilantro Chopped (For Garnish)
  10. 2 T Green Onions For (Garnish)
Instructions
  1. Mix all sauce ingredients in a small bowl.
  2. Heat oil in large pot and sauté onions until just barely beginning to get limp.
  3. Add sliced peppers.
  4. Add garlic and ginger & cook 30-45 seconds.
  5. Add beef and cook until browned.
  6. Add cabbage and about ½ the sauce, mix well, cover and cook until cabbage is cooked and wilted.
  7. Uncover, add rest of sauce and cook until sauce is reduced a bit.
  8. Garnished with cilantro.
  9. 4 Servings
  10. 452 Calories, 35.7g Protein, 27.4g Fat, 16.6g Carbs, 4.7g Fiber, 11.9g Net Carbs
Notes
  1. This may seem a bit high carby to some but remember, it is probably all you will eat besides maybe a small salad.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pok Pok Wings

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Keto Pok Pok WingsKeto Pok Pok WingsKeto Pok Pok Wings. It has been many years since I have eaten at the original Pok Pok restaurant because of my diabetes but their wings have always been THE signature dish and they were exquisitely delicious. Kind of the quintessential flavors of Vietnam and Thailand. They were super crispy, very fish saucy, and you really didn’t care what was in them but you knew you loved them. Used to be able to arrive 5 or 10 minutes before they opened and get in but as they became more and more famous you could get there an hour ahead and still end up with another hour to wait. It kind of became a gathering place of people all waiting to get in.

Andy Ricker was the chef behind all the wonderful food at Pok Pok and if you are interested (you should be) you may read about him Here. Andy is a two time James Beard Award winner, former Michelin Star holder for Pok Pok NY and best-selling cookbook author. And…he traveled Thailand with Anthony Bourdain no less. Has also appeared with Guy Fieri on Diners Drive-Ins & Dives.  Sadly, and very recently because of Covid, Andy has closed all five of the Pok Pok restaurants permanently but you can now have these fabulous Keto Pok Pok Wings and is there a difference?…Not much.  One last thing here. These keto Pok Pok wings are made with allulose. As you can see from the sauce pictures it caramelizes just like sugar. I have only begun to start using this product but I will say this…it has fabulous potential.

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.

Pok Pok Wings
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Wings
  1. 3 Lb Split Chicken Wings
  2. 2 T Melted Butter
Sauce
  1. 3 T Butter
  2. 4½ T Allulose***
  3. 3 T Fish Sauce
  4. 6-7 T 40% Heavy Cream
  5. 1 T Pickled Jalapeno Juice
  6. 1 t Garlic Paste***
Garnishes
  1. 2 T Ground Roasted Peanuts
  2. ¼ C Chopped Fresh Cilantro
Instructions
  1. Preheat oven to 425°.
  2. Drizzle melted butter on wings making sure to get them all covered. (If you need more then get more).
  3. Lay wings out on paper lined sheet pans. (See Notes Below)
  4. Bake about 35 minutes or until wings are golden brown & delicious.
Meanwhile Making The Sauce
  1. Heat butter and alllulose on medium low, stirring until it begins to caramelize to a golden brown.
  2. Remove from heat for only a minute or so, add in fish sauce and put back onto medium low heat and slowly cook another 2-3 minutes. Add jalapeno juice, and heavy cream and reduce until thickened like in the picture above.
  3. Take off heat, stir in garlic paste, & let cool a bit and whatever you do, DO NOT stick the end of your finger in it to taste it. It's so hot your finger is probably going to fall off.
  4. Put wings into a large bowl, coat thoroughly with sauce and plate.
  5. Garnish with peanuts and cilantro.
  6. 8 Servings As Appetizers 4 Pieces
  7. 211 Calories, 11.3g Protein, 18.4g Fat, 0.5g Carbs, 0.3g Fiber, 0.2g Net Carbs
  8. 4 Servings As Dinner 8 Pieces
  9. 422 Calories, 22.6g Protein, 36.8g Fat, 1.0g Carbs, 0.6g Fiber, 0.4g Net Carbs
Notes
  1. Please, please, please DO NOT be put off by the smell of the fish sauce as you are adding it. It will go away in 15-20 seconds and as you might imagine it is THE ingredient that makes this wing sauce so fantastic and if you have EVER had Asian food, you have eaten PLENTY of fish sauce.
  2. I hear tell that a lot of people have air fryers, (I do not) and if you do, by all means use it without the melted butter to coat and cook accordingly.
  3. If you get your sauce too thick, thin with a bit of hot water.
  4. The secret to the sauce is cooking it slowly to caramelize the butter & allulose and then the same after adding the cream.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chili Lime Shrimp

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Keto Chili Lime ShrimpKeto Chili Lime ShrimpThai Chili Lime ShrimpKeto Chili Lime Shrimp. I don’t know how good this looks to you but um the taste?  Ye Gads. I am no longer able to travel as I used to but I am able to make and eat the foods of the world right in my own kitchen and this  lowcarb keto chili lime shrimp is a great example. I have chosen to add not only what I commonly have in my fridge, but flavors that also compliment this dish. Very easy to make and when in a time crunch this may be the dish for you.

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.

Thai Chili Lime Shrimp
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Ingredients
  1. 1½ Lb Large Peeled & Deveined Shrimp (About 30-36 Depending On Size)
  2. ¼ C Lime Juice
  3. 2 T Tamari Sauce
  4. ¼ C Olive Oil
  5. 2 T Garlic Paste***
  6. 1 T Allulose***
  7. 1½ t Thai Chili Garlic Sauce
  8. ½ t Cumin
  9. ⅛ t Red Pepper Flakes (A Pinch)
  10. 4 T Butter
  11. 6 Handfuls Arugula
  12. ½ C Chopped Fresh Cilantro
  13. ⅙ Sliced Lime As Garnish
Instructions
  1. Prepare shrimp.
  2. In a large bowl, whisk all ingredients except shrimp, butter, lettuce, and cilantro.
  3. No more than 10 minutes before cooking, add shrimp to marinade.
  4. Line bowl with arugula, surround with what ever you wish.
  5. Heat pan to medium high, cook shrimp until done, and it does not take long.
  6. Remove shrimp and place on arugula.
  7. Add marinade to pan just to heat then add cold butter 1 T at a time while swirling pan.
  8. Spoon shrimp with sauce, and garnish with cilantro & lime wedges.
  9. 6 Servings
  10. 218 Calories, 16.2g Protein, 17.8g Fat, 2.1g Carbs, 0.2g Fiber, 1.9g Net Carbs
Notes
  1. It may seem like a lot of marinade but also acts as your greens dressing.
  2. I made a smooth as silk avocado cream which is nothing more than avocado and salt done with my stick blender.
  3. I also pretty much always have Pickled Persian Cucumbers so I threw some of those in with some pickled jalapeno peppers.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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 Crack Pie

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Keto Crack PieKeto Crack PieKeto Crack PieKeto Crack Pie or maybe we should call this Keto Crack Pi. You know, I have so many keto~low carb~diabetic friendly recipes on this site that it is now fun to take some ridiculously high carb dish and ketofy it and this is one of them.  I was watching a series on Netflix called Chef’s Table and two of the (many-30?) chefs highlighted are David Chang & Christina Tosi.  If you want the whole story you will have to watch it on Netflix but I will say the whole series has been an absolute knockout.  Does Keto Crack Pie taste like the famous Momofuko or Milk Bar crack pie?  I don’t know because I have never had it for comparison but as far as keto goes this is good and I mean really good and it takes such a small piece to satisfy any sweet tooth.  From some of the reviews of the Original Milk Bar Crack Pie people say it is ridiculously sweet so I have toned that down but the essence is still there. Before I could even think about trying to make this I had to get coconut milk powder to replace regular milk powder which I wouldn’t use in a million years.  Good heavens, by adding water it’s like drinking a candied broth.  About the only things my Keto Crack Pie have in common with the original are egg yolks, butter, heavy cream, & vanilla extract.

So comparing apples to apples and using their picture for 8 servings these are the nutritional facts per slice:

534 Calories, 4.9g Protein, 32.5g Fat, 68.2g Carbs 1.0g Fiber 67.2g Net Carbs

Mine’s keto and theirs is um…a monstrosity.

I did not do well with dinner the day I made this.  As soon as I had taken the pics I could use, I ate that piece of pie.  It was about 1:30 in the afternoon and the stupid thing was so darned good and beyond my expectations that…I ate another piece and boom~I was a goner.  Had a glass of wine and called myself good to go with…no dinner.

How it looks and tastes:  I hope you can see how it looks. Color is a bit darker that a pumpkin pie. The filling is a very intense brown sugar flavor and not too unlike my Walnut Pecan Tart but maybe “lighter”?  I guess my best description can only be~heavenly.  Oh, did I mention, it’s easy?  Yeah well, it’s easy too. Update:  After having been in the refrigerator a little over 24 hours the pie has become very dense and not too unlike a thick New York Cheesecake.  Still tastes like a seriously rich and fabulous caramelly brown sugar pie.

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.

Keto Crack Pie
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Crust
  1. 1 C Almond Flour
  2. ⅓ C Ground Pecans
  3. ¼ C Allulose***
  4. ¼ C Melted Butter
Filling
  1. ½ C Softened Butter
  2. 1 C Allulose***
  3. 3 Drops Liquid Sucralose*** (Just Omit To Keep it Paleo)
  4. 2 T Coconut Milk Powder
  5. ½ C 40% Heavy Cream or Coconut Cream (Paleo)
  6. ¾ t Vanilla Extract
  7. 4 Room Temperature Egg Yolks
Crust
  1. Preheat oven to 340°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and Allulose and process until pecans are ground.
  4. Add pecan mixture to almond flour and mix in melted butter.
  5. Press into an 8" glass pie dish. Blind bake crust 12-15 minutes at 350° and then “tamp down” as it will puff up. Return to oven for about 5 additional minutes or until it starts to just turn slightly brown.
  6. Cool Crust Completely
Filling
  1. Preheat oven to 325°.
  2. Cream butter and coconut milk powder, mix in heavy cream, vanilla extract and Sucralose (if using).
  3. Slowly add Allulose.
  4. Add egg yolks all at once and mix just to blend.
  5. Mixture should be very thick, almost like a mousse.
  6. Spread evenly into cooled baked crust.
  7. Don't open the oven door until you are ready to take out the pie.
  8. Bake 17-18 minutes, turn down oven to 300° and bake another 8-10 minutes or until very puffy and light crusty brown on top. Turn off oven, leaving pie in for 5-10 more minutes. Don't worry it will collapse as it cools.
  9. Cool completely and refrigerate at least a couple of hours. If you can leave it alone, overnight is even better and uh, good luck on that one.
  10. 8 Servings
  11. 369 Calories, 5.2g Protein, 37.4g Fat 4.5g Carbs, 2.0g Fiber, 2.5g Net Carbs
Notes
  1. The original pie is dusted with powdered sugar and I just used a little bit (about ½ t) of the coconut milk powder.
  2. I have now made this pie for a second time using coconut cream and although it is good, the heavy cream wins-hand down.
  3. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  4. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Red Pepper Walnut Relish

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Keto Red Pepper Walnut RelishLow Carb Red Pepper Walnut RelishKeto Red Pepper Walnut Relish.  Muhammara In Arabic, and this is the 2nd recipe I am posting using Aleppo Pepper Paste and also where I will attempt to explain it a bit more than in the Yogurt Walnut Dip.  Originally, Aleppo Peppers were grown and came from Aleppo, Syria and the picture on the right is a true pepper.

In Syria, with hundreds of thousands dead and livelihoods destroyed by the conflict, the loss of a spice might not seem like a big deal, but it’s not just a flavor, it’s history. “The Syrians are so accustomed to conflict, and at the same time so determined to maintain their traditions, they create spaces in their homes where they keep supplies. Most households retain a small supply of seeds, too.”  You can get what is call Aleppo pepper but it is not coming from Aleppo and almost certainly not even from Syria.  They are now mostly grown in Turkey and you know how it works.  They are going to probably crossbreed on their own (peppers tend to do that) and flavors will change depending on the soil they are grown in.

The Aleppo pepper has a moderate heat level of about 10,000 on the Scoville scale, with some fruitiness and mild, cumin-like undertones. Its flavor is similar to the ancho chile, but oilier and slightly salty as salt is often used in the drying process which I explained elsewhere and yes, don’t not make this because you don’t have access to a Middle-Eastern market.  Ancho chili powder makes a good stand-in with a near Scoville heat of a mildish jalapeno pepper. If you belong to Amazon you can get it there and also through Penzey’s Spices.

See Note Below:  I just bought some ancho chile powder, made a paste with it and whoa, it is pretty spicy so if you end up using it, try using only ½ T to begin with, taste, and add more if wanted.  You will need bread crumbs made from the Low Carb Carbalose Bread recipe and if you have never made it, now may be the time.  Nutritionals in this keto red pepper walnut relish do include using my bread crumbs.

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.

Red Pepper Walnut Relish
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Ingredients
  1. 1 C Toasted Then Ground Walnuts
  2. ½ C Carbalose Bread Crumbs
  3. 2 T Red Pepper Paste (Or Equivalent)
  4. 1½ T Lemon Juice
  5. 1½ T Olive Oil
  6. 1 T Allulose***
  7. 1 t Balsamic Vinegar
  8. ¾ t Cumin
  9. ¼ t Paprika
  10. ¼ T Salt
  11. 1 T Olive Oil (For Drizzling)
  12. ½ T Toasted Pine Nuts (Garnish)
  13. Assorted Low Carb Veggies
Instructions
  1. Toast and cool walnuts.
  2. Put first 10 ingredients into your processor and grind until fine and turns into a stiff mix. If it needs more olive oil drizzle more a bit at a time until desired consistency is reached.
  3. Press onto plate or into serving dish, drizzle with more olive oil and garnish with pine nuts.
  4. Serve with veggies and a small spreading knife.
  5. 4 Servings
  6. 262 Calories, 6.3g Protein, 24.7g Fat, 8.1g Carbs, 3.9g Fiber, 4.2g Net Carbs
Notes
  1. I wish you could have seen the two of us in the kitchen making this relish. I wanted to do it, scratch out the recipe on paper, and it was a little of this and a little of that until I finally got it. She is just as meticulous and picky about her food and I am about mine and she had zero problems correcting me. Whatever happened to respect for the elderly?
  2. If you end up using ancho powder add a little water & oil to make a paste and you can buy the paste-just make sure it does not have garlic in. I don’t have the paste (but then again I have the real deal) and apparently you can use it in all kinds of stuff.
  3. Nutritionals include bread crumbs.
  4. I don't think there is really any good substitute for red pepper paste. The ancho will give you heat but not the flavor.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Flour Scones

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

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

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

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

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

Keto Tahini Almond Butter Walnut Brownies

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Low Carb Tahini Almond Butter Walnut BrowniesLow Carb Tahini Almond Butter Walnut BrowniesLow Carb Tahini Almond Butter Walnut BrowniesKeto Tahini Almond Butter Walnut Brownies. I have, over the last eight years, tried more than several “supposed” low carb “moist brownies” only to be sadly disappointed one more time.  A while ago I posted a Tahini Almond Butter Walnut Balls cookie recipe using this exact same batter and the cookies, if not over done, were like fudge in the center. Thinking if the cookies were so fudgy what if I tried the same batter for brownies.  Did it work…Oh yeah, it sure did. The only other brownie recipe you will find on this site are Mocha Zucchini Brownies-Mocha Ganache but the reason these Keto Tahini Almond Butter Walnut Brownies might be so much better is that it is a dump & mix recipe and there are not many of them unless you do some kind of boxed mix. (Ugh)  This was just the first time I tried making these but the next time (if there is one) I am going to put the coffee ganache on them instead of the plain ole ganache I made.  I hope you can tell from the picture above how seriously moist these look because they are as stick-to-the-roof-of-your-mouth as any other really good brownie and I think the secret is all the oils in almond butter and tahini, I mean, come on. I believe these low carb tahini almond butter walnut brownies are absolutely the best.

I did make a batch of mocha brownies so I added a couple more pics.  Notice the nooks & crannies after baking which are filled with the ganache and I also allowed the ganache to drip over the edges which in my opinion keeps these moist brownies even more so.

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.

Tahini Almond Butter Walnut Brownies
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Brownies
  1. ½ C Almond Butter
  2. ½ C Tahini
  3. 2 Eggs
  4. 2 T Cocoa Powder
  5. 2 T Peanut Flour***
  6. 2 T Water
  7. 1 T Melted Butter
  8. 1 C Allulose***
  9. 2 t Vanilla
  10. 1 t Baking Soda
  11. ½ C Chopped Walnuts
Ganache
  1. ½ C 40% Heavy Cream
  2. ⅓ C Good Chocolate Bar Cut Into Small Pieces.
Instructions
  1. Preheat oven to 350°.
  2. Minus the walnuts dump everything else into a mixing bowl and thoroughly combine with an electric mixer.
  3. Fold in nuts.
  4. This batter is so thick you will need to push it into a paper lined 8x8 pan with a couple of fingers.
  5. Bake 12-13 minutes and no longer. You can’t tell that they are done but better a bit under-done than a bit over-done if you want them to be fudgy.
Ganache
  1. Heat heavy cream to simmer and keep your eyes on it-you don't want to boil it or you will have a huge mess on your hands.
  2. I put my chocolate into the microwave on med-low for 20 sec, stir, and repeat until it is just beginning to melt.
  3. Add hot heavy cream to chocolate and stir constantly until all chocolate is melted and incorporated.
  4. Let brownies cool just a bit, cover & spread with ganache and cool in the refrigrator until ganache is set.
  5. Carefully lift brownies out of pan, cut & serve. You're in for a treat.
  6. 12 Servings
  7. 233 Calories, 6.9g Protein, 21.7g Fat, 7.1g Carbs, 3.5g Fiber, 3.6g Net Carbs
Notes
  1. I used Endangered Species 88% chocolate bar in my ganache.
  2. Notice that the fat content is 195 of the 233 calories. That's 84% Fat.
  3. If you want mocha brownies add ½ t instant coffee to mix and then add 1 t to ganache. I also added 2 drops EZSweetz into ganache with the coffee.
  4. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  5. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mu Shu Pork Crêpes

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Low Carb Mu Shu Pork CrêpesLow Carb Mu Shu Pork CrêpesKeto Mu Shu Pork Crêpes.  I doubt there are too many people in this country who have never had either Mu Shu Pork or Peking Duck at one time or another in their lives and the predominate flavor in both is Hoisin Sauce.  In most restaurants all the ingredients are cooked in a wok, bound together with egg and served in a large bowl with a side of Chinese pancakes which is fine if that’s what you know but it is my opinion that people love to make their own food at a communal table and this is the perfect meal with which to do it.  It does not take much of each ingredient to make one crêpe and if served in small bowls on the table, each person can pick and choose their own ingredients.  And there is a big bonus, you can actually taste each flavor.  Soooo with all that said, I am going to show you two ways to fix this.  One is probably just as good as the other but the second way is…a lot faster and sometimes when we are putting a meal on the table, faster is better.

You will need a recipe for both Flaxseed Meal Crêpes and Hoisin Sauce.  It is also my opinion that once you have made both of these Keto Mu Shu Pork Crêpes recipes you will make them again and again as there are so many recipes, just on this site alone that use them, and of course you are welcome to make up your own.

I have now made a completely Separate Crepes Category for the many crêpe recipes I am developing but for now here are a few of them.  Raspberry Almond Crêpes,  Crab Rangoon Bundles/Asian Drizzle,  Chicken Enchiladas,  Mushroom Ham Cheese Quesadillas and more.

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

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

Mu Shu Pork Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes (12)
  2. 12 Oz Slivered Pork Loin
  3. 1 T Olive Oil
  4. 4 Eggs
  5. 1 T Butter
  6. ½ C Boiled 5 Minute Mung Bean Sprouts (Optional) & (Only If You Have Them-I Did)
  7. 4 Oz Very Thinly Sliced Roughly Chopped Mushrooms
  8. 1 C Thinly Sliced Diagonally Cut Green Onions
  9. 1 T Tamari
  10. 2 t Rice Wine Vinegar
  11. 2 t Allulose***
  12. ¾ C Hoisin Sauce
The Fun Way
  1. Make Crêpes & Hoisin Sauce
  2. Slice semi-frozen pork into as thin a piece as possible, turn and cut again in about 1½” pieces. (Let come to room temperature before frying).
  3. Add tamari, Allulose*** and rice wine vinegar to pork and mix.
  4. Slice green onions.
  5. Boil bean sprouts (if using).
  6. Chop and sauté mushrooms in 1 T butter.
  7. Scramble slightly beaten eggs.
  8. Put all ingredients in small bowls and put on table for service.
  9. Lay out 1 crêpe, spread thin layer hoisin sauce, place wanted ingredients in center and roll.
The Fast Way
  1. Make Crêpes & Hoisin Sauce
  2. Cut and make ready all ingredients.
  3. Slice semi-frozen pork into as thin a piece as possible, turn and cut again in about 1½” pieces. (Let come to room temperature before frying).
  4. Sauté mushrooms in 1 T Butter and set aside.
  5. Add olive oil to hot pan, add room temperature meat and cook 1 minute.
  6. Add bean sprouts (if using), mushrooms, green onions, heat to hot, add eggs until very lightly scrambled.
  7. Serve in large bowl.
  8. Lay out 1 crêpe, spread thin layer hoisin sauce, and add mixture to center and roll.
  9. 6 Servings 2 Crêpes Each
  10. 587 Calories, 27.8g Protein, 45.0g Fat, 9.4g Carbs, 6.0g Fiber, 3.4g Net Carbs
Notes
  1. Nutritionals include crêpes and hoisin sauce.
  2. Leftovers? No problem. Just mix them, add another egg or two, cook and serve it for breakfast.
  3. I keep mung bean sprouts in the fridge most all the time as I use them in salads and as a vegetable.
  4. This is a great way to introduce your kids to Chinese tastes and I guarantee they will LOVE making their own and if they taste the hoisin maybe, just maybe, they will taste the peanut butter too.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cinnamon Flan

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Low Carb Cinnamon FlanLow Carb Cinnamon FlanLow Carb Cinnamon FlanKeto Cinnamon Flan. I had a really hard time naming this concoction but finally came up with the word “Flan” because it has a sugar-free syrup served with it which is a little reminiscent of a real flan. Doesn’t really matter what you call it, it is delicious.  I can already think of a couple variations and one might be with raspberries and a couple of drops of almond extract as the two flavors go so well together.  Very, very easy to make.  Keto cinnamon flan can be eaten as breakfast or dinner, which I did with a sausage patty and small salad or just as a fabulous keto low carb dessert.  Anyway you cut it, it’s good, it’s easy and…your kids will love it.

This was a test cake that Sandra, a twitter friend, altered and made from this Flan recipe. I don’t have the information for everything she altered so I can’t put up a new recipe for you it but like WOW, it looks spectacular. It will never cease to amaze me how inventive people can be with their food.

I have started using Ceylon “True” Cinnamon and what a difference it makes.  I will be using the rest of the small bag and have purchased a one lb. bag which should last well beyond me and I am thinking of sharing it with someone I already have in mind.  Ceylon Cinnamon is kind of a taste altering experience if you have never had it, and I personally would never go back.  It is available on Amazon (not my favorite place to shop) as well as other places.  There is no mistaking it for regular cinnamon as it is MUCH lighter in color with a more subtle flavor. Recipes I have already used it in are the Carbalose Cinnamon Walnut Rolls but hey, I just got the stuff so give me a little 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-low carb and diabetic friendly.

Cinnamon Flan
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Ingredients
  1. 6 Oz Cream Cheese ROOM Temperature
  2. 6 T Barely Melted Butter + 2 t Smeared In Bottom Of Baking Dish
  3. 6 Eggs ROOM Temperature
  4. ⅓ C Allulose
  5. ¼ t Cinnamon
  6. 12 Medium Strawberries Cut Into At Least 8-12 Pieces Each
  7. 2 T Sugar-Free Syrup Per Person
Instructions
  1. Beat room temperature cream cheese, cinnamon and Allulose.
  2. Slowly add melted butter and mix until smooth, scraping as necessary.
  3. In a separate bowl, beat eggs then slowly add to cream cheese, scraping bowl several times, and making sure there are NO lumps.
  4. Begin heating oven to 360°.
  5. Grease 8”x8” glass baking dish with 2 t butter and put into oven. You want the butter just beginning to brown and the dish hot. Watch it closely or it will blacken and burn.
  6. Pour into heated 8”x8” baking pan and bake for 22-24 minutes. It will not happen immediately but IF your batter was at room temperature it should puff up like a balloon like Yorkshire Pudding only---it might not collapse.
  7. Your finished product should have the color and texture of a firm flan.
  8. 8 Servings
  9. 182 Calories, 5.7g Protein, 16.0g Fat, 2.0g Carbs, 0.3g Fiber, 1.7g Net Carbs
Notes
  1. The "secret" to this fluffy flan is to have everything at room temperature. I don't mean for 15 minutes, I mean for at least 1½-2 hours.
  2. Nutritionals include all ingredients listed.
  3. I'll update if it freezes well if, I can get some in the freezer.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Nut Oatmeal

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

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

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

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

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

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

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

Low Carb Hoisin Sauce

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Low Carb Hoisin SauceLow Carb Hoisin SauceLow Carb Hoisin SauceLow Carb Hoisin SauceLow Carb Hoisin Sauce.  For more years than I almost care to admit I ate a LOT of Peking Duck.  It’s a very simple dish to make and I was seriously addicted to the whole combination of roast duck, hoisin sauce, & green onions all wrapped inside a Mandarin pancake.  If you have ever had Moo Shu Pork, which you probably have, it is also made with hoisin sauce.  I used to make it all from scratch, including the Mandarin pancakes and excepting the Koon Chun brand hoisin sauce, which I bought in HUGE cans.  The really nice thing about that sauce is that it didn’t need to be refrigerated…ever. Now, there is hoisin and there is real hoisin and Koon Chun hoisin is considered THE best and used in most restaurants. It has been so many years, even before my diabetes diagnosis, since I have eaten Peking duck that all I have is a vague memory of it.  Besides loving it I remember it as rather sweet, very smoother, dark and somewhat thick.  I’ve not made it a secret that I make and eat a lot of roast duck.  Not only do I love the duck, I also get about 2 cups of duck fat gold which I use to sauté things with and it is by far my favorite fat flavor. One other dish I serve this sauce with is Crispy Pork Belly and it does not take much. A little dab of low carb hoisin sauce will do ya just fine.

So, by making this sugar-free low carb hoisin sauce I am going to be able to have my beloved Peking Duck (minus the pancakes and who needs them anyway) for the first time in many, years. Whoopee. Now if I want a wrap of some kind I just make myself a batch of Zero Carb Flaxseed Meal Crêpes which I use to make my Moo Shu Pork Crepes. Given my memory, the sauce is not as dark as the Kung Chun in looks but for taste? NAILED IT.  Oh Yeah, it is danged near perfect. First I’m going to try it with just duck, green onions, and sauce and the next time maybe using butter lettuce as a wrap.  I got so excited about this I went back to the grocery store and got myself a head of butter lettuce so, it’s now in the picture.  I could go on and on about my love of duck but I’ll leave it alone for now.  Next thing up will be a recipe for Peking Duck and it is easy, easy.  I do, probably, have a top 10 favorite meals and Peking Duck is maybe number 2 or 3.  I think my favorite might still be Stuffed Shrimp.  Another wonderful dinner/appetizer you can make with this hoisin sauce as an ingredient is Chinese BBQ Pork Loin-Oh Lordy, it is so good.

If you are so inclined, there may be an easier product to use Fermented Black Bean Powder. I googled the term and this is all I could find.  If it is real, it would make hoisin sauce so much easier but since I ground my own fermented beans I have a nice stash now so I have not tried it. You should be able to buy salted fermented black beans in any Asian market. Since I ground my own fermented beans seen in that tiny plastic container seen in the 3rd picture (once) it should last me the rest of my life because you use so little (¼ t) of it at any given time. I keep it frozen until I need it again.

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.

Hoisin Sauce
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Ingredients
  1. ¼ C Tamari
  2. 3 T Allulose***
  3. 3 T Smooth Peanut Butter (No Salt No Sugar Added)
  4. 1 T Tahini
  5. 1 T Rice Wine Vinegar (Sugar-Free)
  6. ½ t Chili Garlic Sauce
  7. ¼ t Crushed Garlic (Don't Overdo The Garlic)
  8. ¼ t Five Spice Powder
  9. ¼ t Crushed Fermented Black Beans (I Did Mine In The Mortar & Pestle & Then In The Spice Grinder With The 5 Spice Powder-Much Faster)
Instructions
  1. Put all ingredients into a small bowl, mix well and refrigerate. It will seem thin and will thicken as it sits and then even more after refrigeration.
  2. 4 Servings
  3. 110 Calories, 5.3g Protein, 8.1g Fat, 4.3g Carbs, 1.4g Fiber, 2.9g Net Carbs
Notes
  1. Confession; I ALWAYS make a double batch of this.
  2. My sauce is a little lighter in color because of the absence of molasses and it has tiny chunks of peanuts because though I grind my own peanut butter, it is not really that smooth. I have & use molasses in small quantities on occasion but I didn’t want any added carbs.
  3. Sauce is best made a day or so ahead of time as all the tastes marry with time. It will also last nearly forever in the fridge but once you've had it-you'll just want more of it.
  4. As you are making and tasting your sauce, and if it tastes salty to you, remember that it should be going with totally unsalted items which are then also spiced by the sauce. If it still seems too salty then use a lighter sodium tamari or soy sauce.
  5. This sauce is certainly not limited to only duck. It can of course be used with roast chicken, pork, and in stir fries, of any stripe.
  6. Hoisin will darken and tighten a little in the fridge so bring it to room temperature before using.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/