Tag Archives: allulose

Keto Sweet Lime Shrimp

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Keto Sweet Lime ShrimpKeto Sweet Lime Shrimp. Do you like easy? Do you like shrimp? Do you like butter? Do you like lime? If you answered yes to these questions this recipe may be for you. I have garnished mine the way I like it and you will do the same. Served it over Cauliflower Grits and again you will do it as you wish. I use a LOT of cauliflower grits and rest assured they are not just plain old riced cauliflower. One good sized head should give you about 6-½ C servings which freeze well for later use. I make 2 heads at a time to freeze.

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.

Sweet Lime Shrimp
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Ingredients
  1. 1¼-1½ Lbs Peeled Shrimp (Room Temperature)
  2. 8 T Butter (Divided)
  3. 1 Medium Shallot Sliced Very Thinly
  4. 1 T Garlic Paste***
  5. 1½ t Chili Powder
  6. ½ t Paprika
  7. ⅓ C Water
  8. 1 t Chicken Paste***
  9. ¼ t Salt
  10. ¼ T Freshly Ground Pepper
  11. 3 T Allulose
  12. 3 T Chopped Cilantro (Divided)
  13. 1 T Lime Juice
  14. 2 t Lime Zest
Instructions
  1. Add 5 T butter to large sauté pan set to medium high.
  2. Add shrimp, sauté for 1-2 minutes, turn and sauté for another minute or so. Remove from pan and set aside.
  3. Reduce heat to medium, add shallots, cook until translucent, add garlic paste & sauté for about one minute.
  4. Add chili powder & paprika, sauté for another minute.
  5. Add water, (or chicken stock), allulose lime juice & zest, salt & pepper.
  6. Add back shrimp to heat.
  7. Add 2 T cilantro, stir and remove from heat.
  8. Swirl in last 3 T butter 1 T at a time.
  9. Sprinkle with last 1 T cilantro.
  10. 4 Servings
  11. 388 Calories, 29.5g Protein, 27.5g Fat, 5.1g Carbs, 0.3g Fiber, 4.8g Net Carbs
Notes
  1. Best to have all ingredients cut & chopped as this dish is very quickly made.
  2. If more sweetness is desired add 1 T additional allulose.
  3. Really like lime? Add more to taste.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Lime Vinaigrette Salad Dressing

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Lime Vinaigrette Salad DressingLime Vinaigrette Salad DressingLime Vinaigrette Salad Dressing. The first and probably only difference you notice in the two pictures above is a plain salad and a finished salad with freshly ground pepper and this is a really big deal. Most salad are enhanced by fresh pepper and this is no different.

Lime vinaigrette salad dressing is quite piquant with so much lime juice but/and…is ridiculously easy to make. What you put with it is your choice and I have picked what is in the pictures. Your choices may be different but this is a pretty good start.

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.

Lime Vinaigrette Salad Dressing
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Ingredients
  1. ⅓ C Olive Oil
  2. 1 Zested Lime (Save To Juice)
  3. ¼ C Lime Juice
  4. 2 T Heavy Cream
  5. 1 T Allulose
  6. 1 t Garlic Paste
  7. ¼ t Salt
  8. ¼ t Pepper
  9. More Freshly Ground Pepper
  10. Cilantro As Garnish
Instructions
  1. Put lime juice, garlic, salt, pepper and Allulose in small bowl and mix until salt & Allulose are dissolved.
  2. Mix in heavy cream.
  3. Add olive oil and mix until well combined. You should now have a creamy suspension dressing.
  4. Prepare salad guts on a plate and dress.
  5. Grind on lots of fresh pepper and garnish with a sprinkle of cilantro.
  6. 8 Servings
  7. 111 Calories, 0.0g Protein, 12.3g Fat, 0.9g Carbs, 0.0g Fiber, 0.9g Net Carbs
Notes
  1. The salad shown is spring greens, slivered red pepper, slivered shallots, and dressing. It is also quite good with slivered red onion or anything else you may wish to add. I haven’t done it yet but some grated daikon radish would add a bit of crunch as well.
  2. If you happen to like veggies dipped in a sauce this will fit that bill really well. It has just enough viscosity to adhere beautifully to most any vegetable and is particularly nice with jicama sticks because of the limey flavors and with jicama you can also add a sprinkle of chili powder. Tasty.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Spicy Asian Pork Tenderloin

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Spicy Asian Pork TenderloinSpicy Asian Pork Tenderloin

 

 

Spicy Asian Pork Tenderloin. I don’t mean just spicy, I mean kinda Indian-Korean spicy. I was in the kitchen a week or so ago with a nice piece of pork tenderloin with no thought about what to do with it and this is what I came up with. It was so good I made it again, hence this recipe.

You are going to see a new ingredient here and I can only tell you that it’s good on a brick and will behoove you to get it. It can be left out but you will be missing a real treat if you do. One of the things I am learning is that allulose doesn’t do well in a marinade because it burns at a high temperate and the flavor is so intense with this sauce over the meat it really just didn’t matter. The 2nd and 3rd pictures were done with no garlic pickle or butter and the1st  has them both. I did serve them both with Cauliflower Grits because they are a natural to make spicy Asian pork tenderloin and to complete the dish.

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.

Spicy Asian Pork Tenderloin
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Ingredients
  1. 2-1 Lb Pork Tenderloins
  2. ¼ C Tamari Sauce
  3. ¼ C Lime Juice
  4. 2 T Olive Oil
  5. 2 T Garlic Paste
  6. 1 T Ginger Paste
  7. ¼ t Red Pepper Flakes
  8. 1½ T Allulose
  9. 2 T Patak’s Garlic Pickle (Optional But This Stuff Really Makes The Dish Special)
  10. 4 T Butter
  11. ¼ C Chopped Cilantro Leaves
  12. Greens To Line Plate
Instructions
  1. Bring tenderloins to room temperature.
  2. Add all ingredients to a small sauce pan except the butter, cilantro and greens.
  3. Bring to slow simmer and add 1 T butter until nearly melted, add another and repeat until you have used it all.
  4. Plate lettuce.
  5. Slice tenderloin, arrange on lettuce, and drizzle on the sauce.
  6. 6 Servings
  7. 487 Calories, 46.0g Protein, 30.8g Fat, 4.3g Carbs, 0.3g Fiber, 4.0g Net Carbs
Notes
  1. I cook my pork tenderloin to no more than medium, actually prefer it medium rare, and you will cook yours to whatever doneness you wish.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Peanut Butter Cookies

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Keto Peanut Butter CookiesKeto Peanut Butter Cookies. Make no mistake these keto peanut butter cookies are good, good, good and super easy to make. They are about the right size at 3″ and perfect at the end of a good keto lowcarb meal and that’s if you can even fit one in. Also quite nice with an afternoon cup of tea. I don’t eat many desserts as such but I have always loved peanut butter so these keto peanut butter cookies are a rare exception.

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.

Peanut Butter Cookies
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Ingredients
  1. 1 C Carbalose Flour
  2. ½ t Baking Soda
  3. ½ t Baking Powder
  4. ¼ t Salt
  5. ½ C Butter (1 Stick)
  6. ½ C Peanut Butter
  7. ½ C Allulose
  8. 1 Egg
  9. ¾ t Vanilla
  10. 16 Drops EZ Sweetz Liquid Sucralose
  11. 12 Cookies
  12. 162 Calories, 5.5g Protein, 14.3g Fat, 6.0g Carbs, 3.1g Fiber, 2.9g Net Carbs
Instructions
  1. Preheat oven to 340°.
  2. In medium bowl combine Carbalose flour, baking soda, baking powder, and salt.
  3. In another medium bowl cream butter, peanut butter, and sugars.
  4. Beat in egg & vanilla.
  5. Mix in flour mixture ⅓ at a time.
  6. With a 2½ T #24 scoop put 12 scoops on a parchment lined sheet pan.
  7. Press with a fork into the traditional crisscross pattern on a peanut butter cookie.
  8. Bake15-17 minutes or until just beginning to brown on the edges.
  9. Cookie should end up about 3" in diameter.
  10. 12 Servings (Cookies)
  11. 162 Calories, 5.5g Protein, 14.3g Fat, 6.0g Carbs, 3.1g Fiber, 2.9g Net Carbs
Notes
  1. 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.
  2. 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.
  3. I am now using Allulose.
  4. As I said, I rarely eat desserts or snacks but, these are an exception.
  5. If by some chance you are a bit short on peanut butter and...you have tahini...you may use up to 25% replacement with no effect on the final flavor.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Beef Tataki

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Keto Beef TatakiKeto Beef TatakiKeto Beef Tataki. I often scour the internet for recipes I have never tried and keto beef tataki is one of those dishes, it sounded terrific, I had all the ingredients on hand, so I decided to try it. OMG it is unbelievable and seriously, not difficult to make at all assuming you have a mandoline for paper thin slicing of the vegetables. The beef is flash sauteéd, cooled, marinated for four hours, and then thinly sliced cold by hand.

The original recipe was kind of a sexy dinner for two people, I left it at that and it could also be used as an appetizer for six. I doubt you would be interested in fixing this as a family dinner, but it can easily be doubled for a dinner party of four to six. I am telling you THIS. IS. GOOD. And despite the list of ingredients it is relatively very, easy. The only thing I changed is the use of honey and the small amount is not needed with the use of an alternative sweetener.

I am writing this recipe in the middle of the Covid19 Pandemic so, if you either have the ingredients or access to them, keto beef tataki is a really nice dinner to fix for someone special that you are cooped up with during this God awful mess we have and are still in.

If by any chance you cut your own whole tenderloin there is a hunk of meat called the wing muscle, it’s usually about a pound, is perfect for this dish, and what I used which I then sliced in half lengthwise to get the second picture up-top.

If you don’t eat with chop sticks (and you should at least try) then this is also a great plate to eat like an animal…very slowly…with your fingers.

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.

Beef Tataki
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Ingredients
  1. 1 Lb Beef Tenderloin (Smaller Tail End if You Can Get It)
  2. 1 t Sesame Seeds (Optional-As You Can See I Tried It-Don’t Bother)
Marinade
  1. 2 T Tamari
  2. 2 T Sugar-Free Rice Wine Vinegar
  3. 2 T Lemon Juice
  4. 1 T Allulose (Or Sweetener Of Choice)
  5. 2 T Minced Green Onion Tops
  6. 1 t Fish Sauce
  7. 1 t Dried Chili Flakes
  8. ¼ t Dried Thyme (Crushed If You Have It)
Salad
  1. 1 Persian Cucumber Sliced Paper Thin
  2. 2 Radishes Sliced Paper Thin (I Used About 3” Of Daikon Radish)
  3. 1 Shallot Sliced Paper Thin
Salad Vinaigrette
  1. 1 T Olive Oil
  2. 1 t Sugar-Free Rice Wine Vinegar
  3. 1 t Tamari
  4. 1 t Allulose*** (Or Sweetener Of Choice)
  5. ¼ t Salt
  6. ¼ t Pepper
Garnish
  1. 1½ T Olive Oil
  2. Salt
  3. Freshly Ground Pepper
  4. 2 t Fresh Thyme Leaves (Yes, More And Optional)
Instructions
  1. Heat sauté pan to hot. Cut tenderloin in half lengthwise, and quickly sear all sides of tenderloin or steak. (You want it rare). Set out to cool and it won’t take long.
  2. Mix all marinade ingredients, put into a sealable plastic bag, and when steak is cool put into the bag and refrigerate 4-5 hours. SAVE THE MARINADE.
  3. Slice daikon radish, rinse under cold water, put into small bowl, salt generously, and add cold water to just cover. (This will soften the radish).
  4. Make vinaigrette, slice shallot and put into vinaigrette. (This will soften shallots).
  5. Slice cucumber, put into bowl, (no water) and very lightly salt. (This will soften cucumber).
  6. When ready slice meat as thinly as possible and arrange on plate.
  7. Drain radish well, add to cucumber, mix and arrange on plate.
  8. Place shallots on top of salad, then spoon dressing over all.
  9. Put remaining marinade in small dipping bowl and put in the center.
  10. Drizzle meat with olive oil, lightly salt, then sprinkle with thyme leaves.
  11. 2 Servings
  12. 493 Calories, 57.5 Protein, 26.3g Fat, 8.9g Carbs, 3.3g Fiber, 5.6g Net Carbs
Notes
  1. I think a flat iron steak might make a good stand-in for beef tenderloin and a hanger steak works really well.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chocolate Mocha Pie

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Keto Chocolate Mocha PieKeto Chocolate Mocha PieKeto Chocolate Mocha PieKeto Chocolate Mocha Pie. This is another one of those desserts that I find difficult understanding how something so good can be keto but it is. Keto chocolate mocha pie is rich, decadent, fabulous and doesn’t need to be saved for special occasions. Except for baking the crust this is a cold pie and keeps well in the fridge but I’m guessing it will not last long anyway.  Despite how the recipe card looks this is a very, very easy pie to make.

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.

Chocolate Mocha Pie
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Crust
  1. 1¾ C Almond Flour
  2. ½ C Ground Pecans
  3. ½ C Allulose*** (Paleo) Or 9 Drops Liquid Sucralose***
  4. ½ C Melted Butter
Filling
  1. 1 Divine 85% Chocolate Bar
  2. 4 Eggs (Divided)
  3. ⅓ C Hot Water
  4. 1½ t Instant Coffee (More If Stronger Coffee Flavor Is Wanted)
  5. 2 t Vanilla Extract (Divided)
  6. 1½ C Heavy Cream
  7. ½ C Allulose or 12 Drops Liquid Sucralose (Or ½ C Sweetener Divided)
Crust
  1. Preheat oven to 350°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans, Allulose and process until pecans are ground.
  4. Add pecan mixture to almond flour stirring well, then mix in melted butter.
  5. Press into an 8” glass pie dish all the way around and to the top just like any regular pie crust.
  6. Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5 additional minutes or until it starts to turn slightly brown. If it has puffed up again knock it back down. Put on counter to cool completely.
Filling
  1. Finely chop chocolate bar. You don’t want it chunky as your chocolate mixture won’t end up being smooth.
  2. Line up 3 bowls-2 medium and 1 large.
  3. Separate eggs making sure not to get any yolk in the whites. I do try to gently take the chalazae off the yolks as I don't want hard little cooked knots in my mousse.
  4. Put whites into 1 medium bowl and yolks into the large bowl, adding coffee, water, and or ½ of your sweetener.
  5. On medium low and whisking constantly, cook coffee yolk mixture until pretty hot and very frothy. Don’t worry, the eggs shouldn’t scramble because of the water content but you need it hot enough to eventually melt the chocolate.
  6. When yolk mixture is hot enough remove from heat, add 1 t vanilla, add grated chocolate all at once stirring to cover all chocolate, let it sit a minute or so and whip until all chocolate is thoroughly melted. Allow mixture to cool and it shouldn’t take too long. Chocolate will be very, very thick.
  7. Meanwhile, back at the ranch, first beat egg whites to stiff peaks. Making sure chocolate is cooled, FOLD in egg whites ½ at a time until well incorporated.
  8. In second medium bowl, beat whipping cream. Add vanilla & last 6 drops of sucralose or the other ½ of your sweetener.
  9. FOLD ⅔ of whipped cream into mixture until all is well incorporated and add to pie shell. Cover filling with remaining whipped cream and refrigerate until ready to eat.
  10. 10 Servings
  11. 492 Calories, 9.4g Protein, 46.5g Fat, 9.8g Carbs, 4.3g Fiber, 5.5g Net Carbs
Notes
  1. Before filling crust, make sure it is loose in the pie dish. It should not stick but once it's filled it might just a bit and that's not what you want.
  2. Not that this pie takes very long to prepare, but you can always make the crust ahead of time.
  3. If assembled just before service the crust will stay crunchy.
  4. Sorry for the crummy picture but hey, I'm a chef not a photographer and it shows quite well here.
  5. I sprinkled a little espresso powder on the pie---BIG mistake unless you do it just before serving as it immediately started to "melt". Probably best to use cocoa powder instead.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Asian Onion Relish

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Keto Asian Onion RelishKeto Asian Onion RelishKeto Asian Onion Relish. If you like onions this is heavenly.  Not something you eat a ton of at any given time, but it goes really well as a side dish to a lot of meats and particularly  well with Crispy Pork Belly.  It is very easy and made in about 10 minutes at most.  It should be refrigerated for 2-3 hours but that doesn’t count in any prep time. You can make it in the morning and have it ready for dinner.  The Asians seem to have a gift for making foods that are sweet, sour, bitter and salty with a little umami thrown in and this has it all.  Anytime you are using even a little soy sauce you are going to get umami and as I said, keto Asian onion relish has it all.  I had already named this as keto before I realized it was not.  It is actually low carb but the actual fat content percentage is only 35% just so you know.

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 Onion Relish
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Ingredients
  1. 1 C Yellow Slivered Onions About 1½” Long
  2. 1 C Purple Slivered Onions About 1½” Long
  3. 1 T Tamari
  4. 2 T Allulose***
  5. 2 t Cider Vinegar
  6. 2 t Sesame Seeds
  7. 1 t Sesame Oil
  8. ¼ t Red Pepper Flakes
Instructions
  1. Cut both slivered onions and put into a small bowl.
  2. Mix tamari, cider vinegar, pepper flakes and allulose until melted and well incorporated.
  3. Add sesame oil and mix again.
  4. Sprinkle sesame seeds onto onions, dress with liquid ingredients, and mix well.
  5. Refrigerate for at least several hours.
  6. 6 Servings
  7. 34 Calories, 1.0g Protein, 1.3g Fat, 5.1g Carbs, 1.1g Fiber, 4.0g Net Carbs
Notes
  1. For as little sesame oil as most recipes call for please, make sure it is 100% sesame oil and not mixed with some other seed oils which is definitely not cool.
  2. This is a pretty spicy little number but if you want even more add more red pepper flakes as appropriate.
  3. If you don't already have a good sesame oil then by all means please use olive oil instead. It will not have the intense flavor of sesame but it is pretty danged good and the idea is that it is an onion relish and the flavor of onions will come through loud and clear.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Korean Meatballs

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Low Carb Korean MeatballsLow Carb Korean MeatballsKeto Korean Meatballs. So, these are kind of a combination of  plain ole meatballs coupled with a spicy Korean BBQ sauce.  The meatballs will stand alone but the addition of the BBQ sauce makes them to die for and all coming together to make a bunch of great lowcarb Keto Korean Meatballs. I pretty much always have the Korean BBQ Sauce in my fridge because I use so much of it dabbed on all kinds of things so at least for me these are easy easy easy and I bet they will be easy for you too. Try to remember a recipe is only a list of ingredients and directions to follow…or not…and to add to or subtract from the way you want a final product to taste.

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.

Korean Meatballs
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Meatballs
  1. ⅔ Lb. 20% Ground Beef
  2. ⅔ Lb. Ground Pork
  3. ⅔ Lb. Ground Lamb
  4. 1 C Pork Rind Dust***
  5. 1 Egg
  6. ½ Medium Onion Minced
  7. ½ T Garlic Salt
  8. 2 t Salt
  9. ¾ t Pepper
Korean BBQ Sauce
  1. ⅓ C Finely Cut Green Onion Tops
  2. ¼ C Olive Oil
  3. ¼ C Minced Shallots
  4. 3 T Minced Cilantro
  5. 3 T Oyster Sauce
  6. 3 T Allulose*** (Or To Taste)
  7. 2 T Tamari
  8. 2 T Water
  9. 2 t Crushed Garlic***
  10. 2 t Powdered Ginger
  11. Pinch Red Pepper Flakes + More If Heat Is Wanted
  12. ¼ C Green Onion Tops (Garnish)
  13. ¼ C Minced Cilantro (Garnish)
Meatballs
  1. Have all ingredients at room temperature.
  2. Beat egg and add onions, salts & pepper.
  3. Sprinkle pork rind dust onto meats, add egg stuff and gently blend.
  4. Divide equally into 24-1½ oz meatballs.
  5. Sauté them 2-3 minutes per side on a medium heat in a large skillet.
Korean BBQ Sauce
  1. In small saucepan combine all ingredients and heat gently for about 5-8 minutes or until thickened just a little.
  2. It's now ready to serve with anything hot and if you want to use it as a dressing for a salad refrigerate for at least several hours.
  3. Plate meatballs and drizzle with sauce.
  4. Garnish with green onion tops and cilantro.
  5. 6 Servings
  6. 711 Calories, 34.2g Protein, 58.3g Fat, 3.9g Carbs, 0.6g Fiber, 2.9g Net Carbs
Notes
  1. All ingredients are included in nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Caramelized Vietnamese Chicken

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Keto Caramelized Vietnamese ChickenKeto Caramelized Vietnamese Chicken.  I have done this with boneless skin-on chicken thighs which are my favorite parts of a chicken but any part(s) will work.  I can easily bone my own thighs because I want the skin on but it’s totally not necessary.  I also shop in a grocery that will de-bone them for me at no extra charge so to save work I am now having that done.  Bottom line:  You want skin-on thighs and it does not matter if the bone is still in.

This keto caramelized Vietnamese chicken is a pretty good example of what Asians call balanced as it is, salty, sour, sweet, and spicy yet, it is very easy to make and fun to eat.

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.

Caramelized Vietnamese Chicken
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Ingredients
  1. 8 Chicken Thighs Brought To Room Temperature
  2. 1 Large Thinly Cut Lightly Caramelized Onion
  3. 1 T Olive Oil
  4. ½ C Water
  5. 4 t Garlic Paste***
  6. 1 T Powdered Ginger Or 1 t Ginger Paste
  7. ½ C Allulose***
  8. 3 T Sugar Free Rice Wine Vinegar
  9. 2 T Fish Sauce
  10. 1 T Minced Pickled Jalapeno Pepper +1 t Juice
  11. ½ C Cilantro For Garnish
Instructions
  1. Preheat oven to 425°.
  2. Put room temp. chicken thighs in large glass baking dish and cook about 40-45 minutes or until skin is very dark brown and crispy.
  3. Add olive oil to small pan on low heat, add onions and cook to a light golden brown. (About 25-30 minutes).
  4. Add rest of ingredients down to cilantro to a small saucepan and simmer about 5-10 minutes or until just slightly beginning to thicken. You can always add more water.
  5. Add onions to sauce.
  6. Spoon sauce on each thigh and garnish with cilantro.
  7. 8 Servings
  8. 280 Calories, 19.6g Protein, 20.0g Fat, 3.0g Carbs, 0.3g Fiber, 2.7g Net Carbs
Notes
  1. For a wonderful Asian added flair you can put ¼ cup lime juice into the sauce.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crustless Cheesecake Pumpkin Pie

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Keto Crustless Cheesecake Pumpkin PieKeto Crustless Cheesecake Pumpkin PieLow Carb Crustless Cheesecake Pumpkin PieKeto Crustless Cheesecake Pumpkin PieKeto Crustless Cheesecake Pumpkin Pie.  This is the same basic recipe as my Cheesecake Pumpkin Pie…but…without a crust and it is ridiculously easy to make. This will make a 9” pie suitable for 8 people. and topped with whipped cream? Ooh la la. Yes, without a Keto Pie Crust you will save a couple of carb grams but, as I said, the great thing about this is that it is so, so easy (when you don’t drop and scramble it)-See Last Pic Above.

So, we all know stuff happened and it happened with the piece of pie on the plate.  I had taken the pic but was not ready to eat the pie so I was putting it in the fridge for later and…boop, boop, boop, it tumbled out of my hand and onto the floor.  We have the five-second rule in this house and more time if needed, and I did.  I picked it up and it was such a mess I had to put it on a larger plate and the last pic is what I eventually ate.  Taste?  Fabulous.  Want an even easier pumpkin recipe?  You might try the Butter Pecan Mousse which is made with the leftover ¾ C of pumpkin purée you will have-and don’t know what to do with.

It is a rather sad set of circumstances that I even did this recipe.  Two days before Thanksgiving a friend of mine was asking for an easy low carb recipe for pumpkin pie for a mutual (diabetic) friend of ours and I really didn’t have an answer for her as the key word was “easy”.  Of course I know the woman she was asking for and first off, you have to have the right products to make even a rudimentary pie and I didn’t have the answer until I came up with this.  I know she does not have Allulose but I could easily enough suggest erythritol and she would be good to go.  There are reasons I do not use erythritol but certainly in the case of a big time diabetic I would suggest it.  So this keto crustless cheesecake pumpkin pie is for Libby (no relation to Libby Pumpkin Purée). If you are looking for that full experience with the a Keto Pie Crust Included here it is.

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 Cheesecake Pumpkin Pie
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Ingredients
  1. 8 Oz Room Temperature Cream Cheese
  2. 6 T Sour Cream
  3. ½ C Allulose
  4. 2 Room Temperature Eggs
  5. 1 C Pumpkin Purée (Not Pie Filling)
  6. ¾ t Cinnamon
  7. ¼ t Ground Ginger
  8. ⅛ t Ground Allspice
  9. ⅛ t Mace Or Nutmeg
  10. ⅛ t Ground Cloves
Instructions
  1. Preheat oven to 335°.
  2. Beat cream cheese, sour cream and sweetener until smooth.
  3. Add eggs on low 1 at time and blend only until mixed. (The idea is to NOT beat air into it and yes, it will be inevitable).
  4. Reserve ½ C cream cheese mixture.
  5. Add pumpkin, cinnamon, ginger, and cloves to remaining cream cheese mixture and blend.
  6. Pour into very lightly buttered 9” pie dish.
  7. Take reserved cream cheese mix and dot the pie generously 1 T at a time.
  8. Use the tip of a toothpick to ‘swirl’ the dots.
  9. Bake 30 minutes or until just barely set in center.
  10. Remove from oven, cool completely, cover, and refrigerate at least several hours and until ready to serve.
  11. Serve with a dollop of whipped cream.
  12. 8 Servings
  13. 97 Calories, 3.4g Protein, 8.2g Fat, 3.3g Carbs, 1.3g Fiber, 2.0g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Peking Duck

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Keto Peking DuckLow Carb Peking DuckLow Carb Peking Duck. This may be a little repetitious as some of it is shown in the Hoisin Sauce recipe but I thought I would walk you through this utterly delicious and addictive low carb meal. If you really want something spectacular to wow dinner guests this low carb Peking duck is the meal to serve and the good news is; you can use a larger roast chicken which will more than likely serve 6 people and is less expensive than duck.  You will be able to feed 4 people with one large duck so plan accordingly. I am also adding the Hoisin Sauce recipe below so you have it all in one place. If you want the total 3-legged stool low carb Peking Duck experience then here is the recipe for Low Carb Chinese Mandarin Pancakes and better yet it is absolutely perfect using Keto Pork Rind Wraps. The Pork Rind Wraps are ridiculously versatile and they are what I will be using from now on. Using all three recipes for a really unique dinner event, you should be eating approximately 10g net carbs with the newer wraps.

Low Carb Peking Duck is a guest do-it-yourself meal once the meat is separated from the bone, cut into smaller pieces and put on a platter in the center of the table.  Same with the lettuce, green onions, and same with the hoisin sauce so yes, there is a little prep for the cook and the good news is; then you can sit down and eat with everyone else.  Since this is a Chinese dish I might suggest serving the Bok Choy Cucumber Salad with your meal and that should probably be all you need.  Dessert would be optional but you will get a bit of sweetness with the duck and the salad.  Also want to note that the skin should be cut into small pieces as a little should go into each wrap or taco.  Each is made kind of one or two at at time.  It can be made into a small open-ended package or left totally open to hold like a taco so you will at least have to show people once and then leave them to their own devices.

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.

Peking Duck
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Ingredients
  1. 1 Large Duck
  2. 2 C Sliced Green Onion Tops
  3. 1 Head Butter Lettuce Leaves
Hoisin Sauce
  1. ¼ C Tamari
  2. 3 T Allulose***
  3. 3 T Smooth Peanut Butter
  4. 1 T Tahini
  5. 1 T Rice Wine Vinegar (Sugar-Free)
  6. ½ t Chili Garlic Sauce
  7. ¼ t Crushed Garlic
  8. ¼ t Five Spice Powder
  9. ¼ t Crushed & Ground Fermented Black Beans To A Powder (I Did Mine In The Mortar & Pestle & Then In The Spice Grinder With The 5 Spice Powder-Much Faster)
Instructions
  1. Put all sauce 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. Thaw duck, cut out the backbone, and flatten to butterfly.
  3. Place duck on a foil lined sheet pan and let sit on counter, uncovered, for 3½-4 hours.
  4. Heat oven to 350° and put duck into oven for about 2-2½ hours or until skin is quite crispy. You will get lots of fat and for Pete's sake save it to use for frying. It is the best fat ever.
  5. Let duck sit on counter until you can just barely touch and begin to deal with de-boning it.
  6. Cut in half and then into quarters. Carefully take breast meat off bones, keeping in one piece if possible. Bone the thighs and legs, keeping all the skin. Slice the breasts into ½" pieces with skin left on each slice. Arrange meat and lettuce on a platter with onions and hoisin sauce to the side.
  7. Lay out one lettuce leaf, smear with hoisin, sprinkle with green onions, top with a small amount of duck and including a small piece of skin. Easiest way to eat this little packages of wonder is to fold like a burrito. If you don't fill them too full they are easy and fun to eat. I got 24 usable leaves (some a bit smaller) so each person should get 5-6 Peking Duck lettuce wraps.
  8. 4 Servings
  9. 470 Calories, 26.3g Protein, 36.1g Fat, 8.1g Carbs, 4.6g Fiber, 3.5g Net Carbs
Notes
  1. Nutritionals include 4 oz. duck with skin and yes, even the lettuce & green onions have a few carbs in them.
  2. If you decide to use a roast chicken double the hoisin sauce recipe and you will need two heads of butter lettuce.
  3. Don't forget, there is additional meat (no skin) on the wings so get that too.
  4. If you have left-over sauce it will last in the refrigerator nearly forever.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Carbalose Duck Fat Shortbread Cookies

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Low Carb Carbalose Duck Fat Shortbread CookiesLow Carb Carbalose Duck Fat Shortbread CookiesLow Carb Carbalose Duck Fat Shortbread CookiesLow Carb Carbalose Duck Fat Shortbread CookiesKeto Carbalose Duck Fat Shortbread Cookies. As I nearly always have duck fat in my refrigerator for sautéing and frying foods, I thought this recipe might be a natural to put on the sight.  I know most of you might not have duck fat but it is usually available in your grocery store or…you can do it the way I do and save your fat when you cook a duck.  I can usually get about 2 cups of fat per duck which of course makes the fat pretty much free-cool huh?  The really nice thing is there is no sugar in these keto carbalose duck fat shortbread cookies and as I have used EZSweetz, and Carbalose flour, for many years, and with newly added Allulose as the sweetener, I am very confident in them. Best of all…they also have no nut flours or coconut in them so they are nicely crunchy from the ground chia seeds and flax seed meal. If you can get your hands on a little duck fat these are very, very easy to make. 1947, I just love the bin# on the chia seeds-it’s the year I was born.

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.

Duck Fat Shortbread Cookies
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Ingredients
  1. 2 C Carbalose Flour***
  2. ⅓ C Butter Softened Plus A Bit More For Baking Dish (About ½ t Only On The Bottom)
  3. ⅓ C Cold Rendered Duck Fat (Needs To Be Cold As Duck Fat Is Liquid At Room Temperature)
  4. ½ C Allulose***
  5. 1 Beaten Egg
  6. 6 Drops EZSweetz Liquid Sucralose***
  7. ½ T Ground Chia Seeds
  8. ½ T Flaxseed Meal
Instructions
  1. Add chia seeds, flax seed meal and EZSweetz to beaten egg and mix well. The chia dust will look like pepper-not to worry and it does not show in the finished product.
  2. In a medium bowl add butter, duck fat, and Allulose mixing slowly at first, until it is incorporated and then beat it until it lightens in color and gets fluffier.
  3. Beat in egg mixture until well incorporated.
  4. On low, add the flour slowly until mixed and dough just comes together.
  5. Spread dough evenly to about ¼” in prepared 10”x10” baking pan.
  6. Dough may seem a be a little dry (stiff) (it's not) and if it is, sprinkle it evenly into pan, distribute & pat down well with your fingers and with a small glass, "roll" over it completely to make the top smooth.
  7. With a sharp thin knife or a bench scraper (best) if you have one, (a filet knife works well for this) cut down to pan every 1” or 9 cuts, turn and cut every 2.50” or 3 cuts for a total of 40 shortbread cookies.
  8. Take a small poker of some kind (wooden skewer works well) and make 2 pokes all the way through to bottom of pan in each shortbread.
  9. Refrigerate for 1 hour, making sure dough is well chilled.
  10. Just before ready to bake, preheat oven to 350°.
  11. Bake 17-18 minutes or until barely browned at the edges.
  12. Cool completely in pan then gently de-pan and enjoy. They are very light and crunchy almost...like a shortbread.
  13. 10 Servings 4 Cookies Each
  14. 188 Calories, 7.5g Protein, 15.7g Fat, 10.5g Carbs, 6.7g Fiber, 3.8g Net Carbs
Notes
  1. Make sure your duck fat is cold to begin with or you will watch it melt before your eyes in the bowl.
  2. Perfect with a mid-afternoon cup of tea.
  3. It is important to cut cookies before baking.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/