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Low Carb German Red Cabbage

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Low Carb German Red CabbageLow Carb German Red CabbageLow Carb German Red CabbageLow Carb German Red Cabbage.  When I was a kid my mom made German red cabbage for us every once in a while because it went so well with schnitzels like pork and veal but somewhere along the line the veal (baby cows) police got a hold of the market and it is almost impossible to find veal anymore-hence calves liver which we had a lot of too.  I hated liver as a kid but certainly learned to love it and still do if I can get it.  As far as I’m concerned, a German meal of low carb Veal/Pork/Chicken/ Schnitzel ala Holstein, Beef Rouladen, or Pork Schnitzel coupled with Spaetzle & this low carb German red cabbage recipe is one of those perfect low carb meals, and you can get all the recipes on this site.  Happy German Eating.

You know, sometimes you coulda had a V-8 but this time I caught it in time.  Not only do I eat raw jicama as a side snack to dinner, I use it in all kinds of other things.  It is terrific as any dip partner Creamy Smooth Guacamole and fabulous in salads like Brussels Sprouts Jicama Salad and Jicama Strawberry Cucumber Salad. and even Saucy Crunchy Peanut Salad.  It is one of the best crudité veggies for dips that I know. I pretty much always either have one on the counter or cut up in the fridge so…while I bought the apple specifically to make this cabbage dish I scrapped it after seeing the jicama sitting there.  I already had the group picture and just added the jicama pics.  A couple of the wonderful things regarding jicama are; they have the texture of apples, a slight sweetness of their own, about ⅓ the carbs of an apple, and enough fiber to choke a dog  if that’s what you want.  Bottom line: I scratched the apple in the picture, put it in some Cranberry Orange Relish, and used my jicama instead and…now you know.

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.

German Red Cabbage
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Ingredients
  1. 1¼ -1½ Lbs Red Cabbage Very Thinly Sliced
  2. 4 C Grated Jicama (Or Daikon Radish)
  3. 1 Medium Onion (Julienned Or Chopped)
  4. ¼ C Butter
  5. ½-¾ Cup Water
  6. ⅓ C Red Wine Vinegar
  7. 3 T Allulose (Or To Taste)
  8. 1½ t Chicken Base
  9. 1 t Salt
  10. ¼ t Ground Clove Powder
  11. 6 Smashed Juniper Berries
Instructions
  1. You are going to need a large pot to begin with so if you have a Dutch oven it’s perfect. The cabbage will cook down but until it does…
  2. Melt butter and cook onions 6-8 minutes until just beginning to color yellow.
  3. Turn to low, add rest of ingredients except cabbage & mix well.
  4. Add cabbage, stir as best you can, cover and simmer, stirring every once in a while for about an hour or until cabbage is tender.
  5. Taste and correct any seasoning.
  6. 8 Servings
  7. 90 Calories, 1.5g Protein, 5.9g Fat, 9.2g Carbs, 3.3g Fiber, 5.9g Net Carbs
Notes
  1. I absolutely guarantee no one will never know you subbed jicama or daikon radish for apple.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Mint Sauce

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Low Carb Mint SauceLow Carb Mint Sauce. I think probably just about everyone has had the (not so fabulous anymore) Cross & Blackwell Mint Jelly at some point or another and my Mint Sauce is a terrific facsimile.  No, it is not bright (fake) green and smooth like C&B and it isn’t made with sugary mint “flavored” “apple jelly” but taste wise, it is pretty close.  If you decide to use fresh mint (spearmint) then you will use about 3-4x the dried mint listed below in the recipe.  I have newly found a fabulous source for dried mint from a Middle Eastern market here in Portland and of course if you have access then by all means get it.  Until making my Mid-East market find, I used Spice Hunter very successfully but this new mint is not only greener, it is also more finely ground, (I now grind the mint leaves in a spice grinder) thus more Surface Area, thus a more intense flavor.  The picture to the left above is the new mint and in the picture below I was using my old mint. The chops were served with Dilled Daikon Radish and would also pair quite well with Cauliflower Tabbouleh (not pictured).

Low Carb Mint Sauce

Low Carb Mint Sauce couldn’t be any more simple & should be ready in about 5-6 minutes start to finish.  It can also be made more or less sweet according to your taste buds.

Confession:  I cut my chops with a knife & fork BUT…I use a spoon to dip each bite into the mint sauce, eating all of it and yes…it’s that 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.

Mint Sauce
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Ingredients
  1. ½ C Apple Cider Vinegar
  2. ¼ C Distilled Vinegar
  3. ¼ C Water
  4. 3-4 T Dried (Spear) Mint Leaves
  5. ¼ C Allulose*** or 5-6 Drops Liquid Sucralose*** (Depending On Degree Of Sweetness Desired)
  6. ⅛ t Combined Guar Gum & Xanthan Gum (I Mixed Mine 50/50 Long Ago)
Instructions
  1. Combine all ingredients, bring to simmer, take off heat, and quickly whisk in gums. It will thicken as it sits.
  2. 6 Servings
  3. 3 Calories, 0.0g Protein, 0.0g Fat, .7g Carbs, 0.0g Fiber, .7g Net Carbs
Notes
  1. Sadly, Cross & Blackwell is now owned by Smuckers. Carbs? 13g per T.
  2. Check out my nutritionals. The tiny amount of carbs? They come from the mint and that's for over 2½ T. Pretty cool huh?
  3. Refrigerated mint sauce will far outlive your ability to not eat it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Glazed Pork Chops

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Low Carb Glazed Pork ChopsLow Carb Glazed Pork Chops. So, I found this recipe for Glazed Pork Chops on the internet awhile ago and they sounded absolutely DamnedDelicious.  Only problem, not only did the sauce have balsamic vinegar which can be a little high carby depending on which brand you use, it also had honey in it. Otherwise, besides the honey, I have not altered the recipe at all and I am here to tell you these low carb glazed pork chops are seriously damn delicious.  The original recipe still only has 16.2g carbs which is not too bad but hey, why not lower them even more. Do use a good thick (bone-in T-bone) chop as thin ones tend to dry out quickly.  You probably won’t do this but I tend to eat my pork on the rather pinkish medium-rare side which leaves them tender.  The sauce is also terrific dabbed on pork tenderloin medallions.

Napoleon VinegarPictured is the lower carb balsamic vinegar I use. Very recent true story:  I had another recipe posted which also called for balsamic vinegar and a friend of mine emailed me asking what brand I used and I told her Napoleon.  She quickly replied something like:  What? You use $35.-$45 a bottle vinegar?  I can’t afford that.  To which I replied: Are you nuts? No it’s about $9.-$10. a bottle. The price she saw on Amazon was for 6 bottles. She then headed to the grocery to get the ingredients for the newly posted Crunchy Deep Fried Chicken Chips to dip into Rosemary Aioli.

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.

Glazed Pork Chops
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Ingredients
  1. 4 Bone-In 1” Thick Pork Chops
  2. 2 T Butter (Olive Oil)
  3. Salt & Pepper
Glaze
  1. ¼ C Balsamic Vinegar
  2. ¼ C Allulose***
  3. 2 t Crushed Garlic
  4. ½ t Dried Oregano
  5. ½ t Dried Basil
  6. ½ t Dried Thyme
  7. Pinch Red Pepper Flakes
  8. Salt & Pepper
Instructions
  1. Preheat oven to 400°.
  2. Lightly salt & pepper both sides of your chops.
  3. Begin to brown butter in a large skillet over medium high heat. Add chops and sear both sides until golden brown, about 2-3 minutes.
  4. Place into oven and roast about 6-8 minutes.
  5. Mix balsamic vinegar, allulose, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium-low heat bring to simmer until just slightly thickened, about 2-3 minutes. Stir in any meat juices back into glaze.
  6. Drizzle glaze over chops.
  7. 4 Servings
  8. 453 Calories, 49.1g Protein, 26.6g Fat, 2.0g Carbs, 0g Fiber, 2.0g Net Carbs
Notes
  1. To get a medium pork chop bake about 4 minutes.
  2. I used an 8 oz bone-in tenderloin attached pork chop to figure nutritionals and if yours are larger (smaller) the only thing that would change is the protein and a few more (less) calories.
  3. If you decide to double the glaze it will add a measly 2g carbs and they are from the extra vinegar.
  4. I haven’t tried it but to add an Asian spin you may want to put a little ginger powder in the glaze just not sure if it would fight the other herb flavors.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Spatchcocked Chicken A l’Orange

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

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

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

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

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

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

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

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

Low Carb Bacon Egg Spinach And Onion Salad

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Low Carb Bacon Egg Spinach And Onion SaladLow Carb Bacon Egg Spinach And Onion SaladLow Carb Bacon Egg Spinach And Onion Salad. There is a very funny true story which leads to the recipe.  Way back in the day I often had a hard time being invited to anyone’s house for dinner because of the way I cooked.  Sadly, my insecure friends were intimidated. They had all been to my house for dinner multiple times and were convinced they could not make something suitable that I would eat. I finally just kinda got mad and told them that I loved pot roast, pretty much thinking anyone can fix an edible pot roast and until they invited me for dinner I would not have them over again.  Sooo, my friend Carol said she could make a pretty good one and invited me for dinner and WOW, don’t always believe someone when they say they make a pretty mean pot roast because I am here to tell you her pot roast was mean and not in such a good way. Apparently she put a frozen chunk of meat in her slow cooker at 2:00 in the afternoon and I was to come at 5:30. When I got there the roast was still frozen in the center and would probably have needed another 4-5 hours to cook. Oh Lordy, and what to do. I got on the phone to our local grocery that spit-cooked X number of chickens per day and yes, I asked them to hold the last one while I drove over to pick it up. Meanwhile Carol peeled and started cooking the potatoes. We (I) had decided mashed might be better. Well we ate that chicken with mashed potatoes at about 7:00 but laugh? Oh yeah, we laughed alright and to this day nearly 25 yrs. later we still laugh about it. Did Carol ever finally make pot roast for me? Not on your life.

After I had moved I met other people who could cook and were not in the least bit worried about serving me a terrific meal and Dorothy was one of those people. I asked for her salad Low Carb Bacon Egg Spinach And Onion Salad and here it is. The only things I have subbed are toasted almonds in place of water chestnuts, a sugar-free ketchup and Allulose which is zero carb and paleo.

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, Egg, Spinach, & Onion Salad
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Ingredients
  1. 10 Oz Clamshell Fresh Spinach
  2. ½ Lb Chopped Fried Bacon
  3. ½ Thinly Cut Red Onion
  4. ¼ C Sliced Toasted Almonds
  5. 6 Chopped Or Sliced Hard Boiled Eggs
  6. 3 Thinly Sliced Medium Button Mushrooms
  7. ⅓ C Red Wine Vinegar
  8. ⅓ C Olive Oil
  9. 1½ T Sugar-Free Ketchup***
  10. 1½ T Worcestershire Sauce
  11. 1 T Allulose***
  12. Fresh Cracked Pepper
Instructions
  1. Fry bacon, cool, & crumble.
  2. Dump greens, bacon, red onion, mushrooms, & eggs into bowl and gently toss.
  3. Mix Vinegar and Just Like Sugar to dissolve.
  4. Put olive oil, ketchup, Worcestershire sauce and vinegar mixture in a small jar and shake vigorously.
  5. Pour dressing over salad and toss again.
  6. Plate and evenly distribute salad.
  7. Garnish with toasted almonds.
  8. Grind on the pepper.
  9. 6 Servings
  10. 297 Calories, 6.9g Protein, 27.7g Fat, 4.9g Carbs, 2.0g Fiber, 2.9g Net Carbs
Notes
  1. If you happen to have a jicama hanging around, if thinly sliced & cut about the size of a nickel, it also makes a good water chestnut substitution.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Panna Cotta

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Low Carb Panna CottaLow Carb Panna CottaLow Carb Panna Cotta.  What to say about this Panna Cotta? It is delicious, low carb-zero carb keto and extremely high fat. At least my version is.  I have a few relatively complicated recipes on the site and I do think this is by far the easiest one to make.  This recipe for low carb panna cotta may easily be cut in half to 4 servings. If you prefer a bit fancier low carb panna cotta you may like the Melba Panna Cotta which makes a beautiful dessert for dinner guests.

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.

Panna Cotta
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Ingredients
  1. 3 C Heavy Cream
  2. 1 C Water
  3. 2 Packages Knox Gelatin
  4. ¼ C Allulose
  5. 6 Drops Liquid Splenda
  6. 2 t Vanilla
Instructions
  1. Sprinkle gelatin over water in a wide mouth ceramic bowl and let sit 5 minutes. (This is called blooming the gelatin).
  2. Begin heating heavy cream & sweeteners.
  3. Pulse water-gelatin mix in microwave at 5 second intervals 3-4 times until just clear, (do not over heat) add to heated cream, add vanilla, and thoroughly mix.
  4. Pour into ½ C ramekins, cover and refrigerate 4-6 hours.
  5. To unmold, put ramekin in hot water almost to rim for about 5 seconds. If it does not release carefully run a small knife around edges. Place plate or bowl on top and invert.
  6. 8 Servings
  7. 360 Calories, .5g Protein, 36.0g Fat, 0.1g Carbs, 0.0g Fiber, 0.1g Net Carbs
Notes
  1. It is my opinion that panna cotta begs to be sauced and here are a couple of suggestions.
  2. 1.) Reduce vanilla to 1 t and replace with 1 t almond extract. Make a slurry of raspberries & water, add another ¼ t almond extract, sweeten to taste, and spoon over panna cotta.
  3. 2.) Make a slurry of strawberries & water, add 1 T orange extract, sweeten to taste, and spoon over panna cotta.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Poppy Seed Dressing

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Keto Poppy Seed DressingKeto Poppy Seed DressingKeto Poppy Seed DressingKeto Poppy Seed DressingKeto Poppy Seed DressingKeto Poppy Seed Dressing. Gads, I tried and tried to make this keto poppy seed dressing with the original oil version but because I wasn’t using sugar I could not keep everything in suspension.  It tasted just like the original but it kept separating and you would have to shake it.  I have to say though, that this keto creamy poppy seed dressing version of the famous poppy seed dressing is pretty tasty stuff and nearly identical to it’s original sister. The salad shown is with strawberries, bacon and tomato.

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.

Creamy Poppy Seed Dressing
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Ingredients
  1. ½ C Allulose*** Or 8 Drops Splenda***
  2. ¾ C Mayonnaise
  3. 3 T White Vinegar
  4. 2 t Grated Onion
  5. 1½ t Poppy Seeds
  6. 1 t Dry Mustard
Instructions
  1. Beat all ingredients together. Taste and if you like it sweeter add another drop of Splenda.
  2. 6 Servings
  3. 184 Calories, 0.1 Protein, 20.3g Fat 0.3 Carbs, 0.1 Fiber, 0.2 Net Carbs
Notes
  1. Personally much prefer Splenda for this recipe.
  2. This is very good on avocado & tomato or avocado & strawberries.
  3. You may add 1 t of orange extract for a little oomph if serving with just bare naked strawberries.
  4. You can also make with ½ yogurt and ½ mayo.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Almond Butter Mousse

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Low Carb Almond Butter MousseLow Carb Almond Butter MousseKeto Almond Butter Mousse. I have given another example of this recipe Cranberry Orange Mousse and now using your imagination I’ll bet you can come up with a lot more flavors to “mousse”.  Strawberry, Raspberry, and Chocolate Mousse come to mind.  The ingredients are basic and anything else may easily be substituted.  As you can see I garnished with a few raspberries.  There are many wonderful food marriages and raspberries & almonds is one of them. Keto almond butter mousse …you know like a marriage made in heaven.

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.

Almond Butter Mousse
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Ingredients
  1. 4 Oz Cream Cheese
  2. ¼ C Almond Butter
  3. ¼ C Allulose***
  4. 6 Drops EZSweets***
  5. 2 T Cold Water
  6. ½ t Gelatin
  7. 1 t Vanilla
  8. ¼ t Almond Extract
  9. ¾ C Heavy Cream
  10. Toasted Almonds (Optional)
  11. Raspberries (Optional)
Instructions
  1. Put cold water in tiny microwaveable glass bowl, sprinkle gelatin over water, let it sit about 5 minutes and do not stir. This is called blooming. Put in microwave and give it 1-2 short 5 second bursts until it turns into a liquid. Cool and it will not take long.
  2. Beat room temperature cream cheese, almond butter, vanilla & almond extracts, add Just Like Sugar. Beat in water gelatin mix.
  3. Whip heavy cream.
  4. Gently fold in about half of the whipped cream. Fold in the remaining cream making sure it is mixed thoroughly.
  5. 6 Servings
  6. 193 Calories, 2.4g Protein, 20.7g Fat, 2.7g Carbs, 1.3g Fiber, 1.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/