Tag Archives: carbalose flour

Low Carb Mini Rolls

9 Replies

Low Carb Mini RollsLow Carb Mini RollsLow Carb Mini RollsLow Carb Mini Rolls. Seems kinda silly to do a recipe for these because I already have Keto Italian Bubble Bread but these are a bit different and oh so useful. There are still 32 lowcarb mini rolls but the taste is very different because of the lack of any spices or cheese in them. I have switched out olive oil for butter and added an egg. Believe it or not, every once in a while in the evening I nosh on these with butter and ham like a tiny 2-3 bite sandwich and they would be perfect for canapés or an Appetizer https://diabeticchefsrecipes.com/low-carb-appetizers/ and to serve as finger food at a party. Since I am by myself now I package 3-4 low carb mini rolls together, freeze them and use as needed/wanted. I have shown a picture of a full serving with Puttanesca Sauce served over Spaghetti Squash. Trust me these go well dipped into Spaghetti Sauce of any kind. Please, if you have never made rolls by hand do not try to compare your low carb mini rolls to mine. I have rolled thousands of them (larger of course) by hand and yours will be just as tasty even if they are not perfect. Just make sure to get the seams on the bottom and don’t be too concerned about the spacing because as you can see in the 2nd & 3rd picture they will fill the pan after rising.

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.

Mini Rolls
Print
Ingredients
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ¼ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 2 T Melted Butter
  10. ½ C Warm Water + More As/If Needed 1 T At A Time
  11. 1½ T Yeast
  12. ½ t Sugar
  13. 1 Egg
  14. 1 T Melted Butter Before Rising
  15. 1 T Melted Butter (For Finished Brushing)
  16. 1 t Butter (For Greasing Pan)
Instructions
  1. Bloom yeast & sugar in ½ C warm water for 10 minutes or until foamy.
  2. Add flaxseed to 2 T warm water for 10 minutes. (It will become quite gelatinous)
  3. Put first 6 ingredients in processor and pulse to blend.
  4. Add flaxseed mixture to dry ingredients and pulse to blend.
  5. Add butter and egg to bloomed yeast, and with processor on, slowly add to dry ingredients and run for 1-2 minutes. If needed, add more water 1 T at a time.
  6. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread dough.
  7. Form into a ball and put into un-greased bowl and cover with film for about 15-20 minutes or until less than doubled. If over-proofed, rolls will not rise well the second time.
  8. Preheat oven to 350°-360°.
  9. Using either a 9” glass pie dish (easiest) or a 9” removable bottom cake pan (what I used) grease bottom and sides with 1 t butter.
  10. Dump dough onto counter and gently knead to get rid of air bubbles.
  11. Divide dough into 4 quarters. Divide each quarter into 4 pieces and then the 16 pieces in half again for a total of 32 pieces.
  12. Quickly roll into small balls, place evenly in pan, brush with melted butter, cover, and allow to rise about 15-20 minutes. I did 16 around the exterior, then working in 10, then 5 and 1 in the center.
  13. Bake 20-25 minutes and slide onto serving platter.
  14. Servings 1 Each
  15. 28 Calories, 2.0g Protein, 1.6g Fat, 2.8g Carbs, 1.7g Fiber, 1.1g Net Carbs
  16. 8 Servings 4 Each
  17. 111 Calories, 8.2g Protein, 6.3g Fat, 11.2g Carbs, 6.7g Fiber, 4.5g Net Carbs
Notes
  1. If serving the whole pan of rolls immediately, brush with additional 1 T melted butter.
  2. I have given you 2 sets of nutritionals.
  3. 3-4 Rolls or 1 Roll Each to be determined by how many you eat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Peanut Butter Cookies

6 Replies

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
Print
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 Potica

2 Replies

Keto PoticaKeto PoticaKeto PoticaKeto Potica. Many years ago while living in the mountains of Colorado I used to cater lots of weddings. For whatever reason there was a small enclave of Slovenians and one of the things that was served in abundance was a pastry called potica (poh-teet sah). My recollection is that it was served in honor of the bride for health, wealth, and prosperity and always served around the holidays of Easter and Christmas. I got to eat this a lot and interestingly every woman made it differently. Ruth made by far the best potica and I finally figured out why. She used to keep hers wrapped in foil which kept it ever so moist and chewy. I tried making it but seriously, was never as successful as she was. Being a hillbilly from KY was just not going to cut it like an old world master. Well, many years later I have finally figured out how to get my keto potica (almost) as good as Ruth’s and I will say it’s pretty danged good. This freezes perfectly and it’s a good thing because I wouldn’t eat this whole loaf in a month of Sundays but um…I do have grateful neighbors and friends. Recently my neighbor Nicole gave me candles during a power outage and I will for sure be giving some to her. If you are interested in testing your baking skills just a bit, you may want to try the Low Carb Babka too.

I have almost zero recollection where I got that fabulous pan but I’m glad I did. I vaguely recall I was going to make small loaves of bread to use for canapés. So this is (maybe?) its debut. If you don’t have the same pan just lay your keto potica loaf on a parchment or foil lined sheet pan to bake it. Opting for foil gives you a ready-made covering.

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.

Potica
Print
The Nut Filling
  1. ½ C Walnuts
  2. ¼ C Allulose***
  3. 1½ t Cinnamon
  4. 4 T Softened Butter (To Be Used Later)
Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ½ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 2 T Soft Butter
  10. 12 Drops Liquid Sucralose***
  11. ½ C Warm Water + More As/If Needed 1 T At A Time
  12. 1½ t Yeast
  13. ½ t Sugar
The Dough
  1. Put first 6 ingredients in processor.
  2. Add 2 T warm water to flaxseed meal for 10 minutes, add to dry ingredients, and pulse to mix.
  3. Bloom yeast with sugar in warm water for 10 minutes.
  4. Add Sucralose to top of bloomed yeast.
  5. Start processor, add liquids, and process for 1-2 minutes or so.
  6. If needed, add more water 1-2 T at a time.
  7. Place dough in a small square or rectangular pan, cover with film and let rise about 30 minutes.
The Nut Filling
  1. Place walnuts, cinnamon, and Allulose in a small processor and process until nut are finely ground.
The Fun Part
  1. I hope you have a small offset spatula because it will make spreading the butter very easy. Otherwise it is easy to put a hole in your beautifully thinly rolled out dough.
  2. With the tiniest amount of bench flour flop out dough and begin to roll it as thinly as possible. Best size should be about 12”x18”, you’re going to need a long counter so…just keep rolling along.
  3. Now spread dough thinly all over with butter, completely cover with the nut filling and press firmly into butter.
  4. Starting with the short side begin tightly rolling just like you would for cinnamon rolls.
  5. You probably won’t have the same pan I do so just put in on a double sheet pan with parchment paper or foil.
  6. Cover lightly with film and allow to rise about 25-30 minutes. You don’t want it to rise much.
  7. Preheat oven to 350°.
  8. Bake 27-28 minutes, remove from oven and leave loaf in pan to cool completely. If you can remember, cover it with film after about 30 minutes. Reason: It will keep it totally moist and a bit chewy which is what you want.
  9. If you drink afternoon tea this is THE perfect accompaniment.
  10. Cut into 12 pieces.
  11. 12 Servings
  12. 111 Calories, 5.7g Protein, 8.3g Fat, 8.3g Carbs, 4.9g Fiber, 3.4g Net Carbs
Notes
  1. One of secrets of a successful keto potica is to roll it as tightly as possible. Remember there is no sugar and very little starch in Carbalose flour so…not much binding power going on so, if it ends up a little loosey goosey don't worry about it-just eat & enjoy it.
  2. 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.
  3. I do occasionally used EZ-Sweetz liquid Sucralose (and have for over 9 years with zero ill effects) 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/

Low Carb Babka

2 Replies

Low Carb BabkaLow Carb BabkaLow Carb BabkaLow Carb Babka

Low Carb Babka. This was a really fun and easy recipe to make and even better to eat. My description of this low carb babka would be a moist sweet bread and most will think of it as a pastry. Today most babka is chocolate made with Nutella and I wouldn’t eat Nutella with a ten foot pole. In fact, I have never even tasted it so, no loss to me. Cinnamon and walnuts  are originally traditional and what I have used. So, you can call this a bread, or a cake, or a pastry but I’m pretty sure you’ll call it really good eats.

Many years ago in the mountains of Colorado I used to cater lots of weddings. For whatever reason there was a small enclave of Slovenians and one of the things that was served in abundance was a pastry called Potica (poh-teet sah). My recollection is that it was served in honor of the bride for health, wealth, and prosperity and always served around the holidays of Easter and Christmas. The biggest difference between a low carb babka or a low carb potica is their final shape. I had never done it this way, sometimes my ego gets in the way, and I just wanted to see if I could do it. I’ll probably make a loaf of Potica at some point so you can see the difference. My problem is that I don’t eat much dessert so I end up giving a lot of it away and…my neighbors and friends are very appreciative. Low carb babka freezes very well and is just one step further from potica in that it is easily braided. Babka originated in the Eastern European areas of Poland~Lithuania while potica came to us from Slovenia and aren’t we lucky they made it to 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.

Babka
Print
The Nut Filling
  1. ½ C Walnuts
  2. ¼ C Allulose***
  3. 1½ t Cinnamon
  4. 4 T Softened Butter (To Be Used Later)
The Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ½ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 2 T Soft Butter
  10. 12 Drops Liquid Sucralose***
  11. ½ C Warm Water + More As/If Needed 1 T At A Time
  12. 2 t Yeast
  13. ½ t Sugar
  14. 1 t Butter (To Grease Bottom Of Pan)
The Nut Filling
  1. Place walnuts, cinnamon, and Allulose in a small processor and process until nut are very finely ground.
The Dough
  1. Put first 6 ingredients in processor.
  2. Add 2 T warm water to flaxseed meal for 10 minutes, add to dry ingredients, and pulse to mix.
  3. Add 2 T softened butter and pulse to mix.
  4. Bloom yeast with sugar in warm water for 10 minutes.
  5. Add Sucralose to top of bloomed yeast.
  6. Start processor, add liquids, and process for 1-2 minutes or so.
  7. If needed, add more water 1-2 T at a time.
  8. Place dough in a small square or rectangular pan, cover with film and let rise about 30 minutes.
The Fun Part
  1. I hope you have a small offset spatula because it will make spreading the butter very easy. Otherwise it is easy to put a hole in your beautifully thinly rolled out dough.
  2. With the tiniest amount of bench flour flop out dough and begin to roll it as thinly as possible. Best size should be about 12”x20”, you’re going to need a long counter so…just keep rolling along.
  3. Now spread dough all over with 4 T butter.
  4. Reserving about 2-3 T, completely cover with the nut filling and pat firmly into the butter.
  5. Starting with the long side begin tightly rolling just like you would for cinnamon rolls.
  6. With bottom seam firmly secure and on the bottom, start 1” in at the top and slice the length of the log all the way through the other end. So now, you have it completely sliced in half except that 1” at one end.
  7. Open to cut side up. To twist and being gentle, put one side over the other always keeping the cut side up and showing, until you have what looks like a braid that will be too long. Pinch the last end, lightly grease 4”x8” loaf pan and gently nestle in braid until it fits evenly.
  8. Sprinkle on reserved nut mixture, cover lightly with film and allow to rise about 30-35 minutes.
  9. Preheat oven to 350°.
  10. Bake 27-30 minutes, remove from oven and leave loaf in pan to cool completely. If you can remember, cover it with film after about an hour. Reason: it will keep it totally moist and a bit chewy which is what you want.
  11. Cut into 10 slices.
  12. 10 Servings
  13. 133 Calories, 6.7g Protein, 9.9g Fat, 9.9g Carbs, 5.9g Fiber, 4.0g 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 (and have for over 9 years with zero ill effects) 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/

Low Carb Pretzel Buns

8 Replies

Low Carb Pretzel BunsLow Carb Pretzel BunsLow Carb Pretzel BunsLow Carb Pretzel BunsLow Carb Pretzel Buns. Thought I might give these pretzel buns a try and they are terrific. Quite dense and not airy like the high carby buns being made today. The average hamburger bun has about 26-28 carb grams and that is way too high for me. These low carb pretzel buns are not huge but a great way to get a pretty large hamburger with whatever you want on it into your mouth without a knife & fork. That’s a ⅓ lb. hunk of beef with tomato & onion on that bun.

There is a hilarious story here and I am almost (but not quite) to embarrassed to tell it but… I’m going to tell it anyway and with pictures to boot. Though I do make “mistakes” when testing recipes these low carb pretzel buns were such a lulu of a mistake that I thought I would do a show and tell.

One of the hallmarks of Carbalose flour is that it is not sticky which of course means not much starch (sugar) in it. I have been working with this flour for years and I well knew this but…stupidity stepped in and just took over. When rolling and forming the dough balls it is hard to get the bottoms to stick well which was not the problem. It was putting them into the simmering baking soda water. The tenuous hold on the bottom literally undid themselves allowing the water into the interior of the dough ball. I tried to salvage them but to no avail. I brushed them with the egg yolk, salted them, and baked them. Ugh, Ugh, and more Ugh. The idea of the soda water is to take the place of the lye used in big production runs that pretzels are dunked into for about 30-45 seconds (like bagels) and for the dark glazy crust. Well, soda has its own salty flavor and since it had pretty well permeated the whole pretzel bun, coupled with the sea salt on the top they were totally, totally inedible, not to mention how they looked. So, there you have it.

I personally have rolled 10’s of 1,000s of rolls so don’t be intimidated if your rolls aren’t perfect and even mine aren’t always perfect. I do them two at a time which is what’s necessary for large hand productions. Now days there are machines that do it all for you but not back when I learned this. Here is a good Video that shows the technique and not quite, but pretty close to how I do mine. I do curve and tuck my fingers around the dough ball but again I’ve done it so many times it’s like falling off a log for me. As there is less friction, you want to form these buns on a countertop and not on a wooden cutting board.

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.

Pretzel Buns
Print
Ingredients
  1. 1⅓ C Carbalose Flour
  2. 2 T Wheat Gluten
  3. 2 T Coconut Flour
  4. ½ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Flaxseed Meal
  8. 2 T Water
  9. 1 T Yeast
  10. ½ t Sugar
  11. ⅓ C Warm Water
  12. 2½ T Melted Butter
  13. 3 Drops Sucralose
  14. 2 T Heavy Cream
  15. 1 Egg White
  16. 1 T Water
  17. 1 Egg Yolk
  18. ¼ C Water
  19. 1½ t Baking Soda
  20. Kosher Salt For Sprinkling
  21. Sesame Seeds (Optional Topping)
Instructions
  1. Add flaxseed to 2 T warm water for 10 minutes. (It will become quite gelatinous).
  2. Bloom yeast & sugar in ⅓ C warm water for 10 minutes or until foamy.
  3. Put first 6 ingredients in processor and pulse to blend.
  4. Add flaxseed mixture to dry ingredients and pulse to blend.
  5. Add liquid Sucralose, egg white, melted butter and heavy cream to top of bloomed yeast and with machine running add to dry ingredients.
  6. Mix egg yolk & 1 T water.
  7. Run processor for at least 2 minutes and probably a little longer adding any additional water as needed 1 T at a time.
  8. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  9. Form into a ball and put into un-greased bowl and cover with film for about 20-25-30 minutes or until slightly less than doubled. Do not over-proof.
  10. Preheat oven to 350°.
  11. Form gently into 6 equal buns about 2½ oz. each.
  12. Thoroughly mix water & baking soda.
  13. One at a time completely brush each bun with soda water.
  14. Now brush each bun with egg yolk wash.
  15. Make one small slash in top of each bun.
  16. Don't need to cover as they are plenty wet from both the washes.
  17. Proof 15-20 minutes.
  18. Do not over proof as they will rise a little more in the oven.
  19. Bake 25-30 minutes or until they are a bronzed brown.
  20. 6 Servings
  21. 165 Calories, 9.7g Protein, 11.1g Fat, 13.2g Carbs, 8.1g Fiber, 5.1g Net Carbs
Notes
  1. It is difficult for me to tell anything about where you are located, altitude, egg size etc. If you end up with too much liquid add another couple 1-2 T flour. If the dough is too stiff, add another 1-2 T water. Don't fret...bread dough is quite forgiving.
  2. Don’t over salt your buns as the soda water will add a salty twang of its own but...if you like a salty bun. by all means go for it.
  3. You will have egg yolk wash left-over, just throw it away.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Low Carb Recipes By Category

Keto Low Carb Recipes By CategoryKeto Low Carb Recipes By CategoryKeto Low Carb Recipes By CategoryKeto Low Carb Recipes By Category. Welcome To My Keto~Low Carb Foodie World. My recipes run the gamut from A to Z with a heavy emphasis on healthy fats and meats of all kinds and yes, the most extensive list of carbalose flour recipes on the internet. There are many fabulous foods from around the world, all made low carb. These are the foods I have prepared and eaten for the past 13 years, so when someone tells you that a Keto~Low Carb lifestyle is unsustainable, point them here and ask them why. I was diagnosed as diabetic on September 17th, 2010, immediately began eating keto~lowcarb, lost 40 pounds, have never taken any diabetic drugs or injected insulin, and I have never looked back.

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.

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Keto Italian Bubble Bread

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Keto Italian Bubble BreadKeto Italian Bubble BreadKeto Italian Bubble Bread. No telling what I may Google on any given day and I have no recollection how I started seeing pictures of something called bubble bread but I did, and this keto Italian bubble bread is the culmination of what I saw and gads, it is easy, cheesy, garlicky, herby, goodness at its best. Now that I think about it I may have seen the pics when I finally finished my Keto Monkey Bread recipe. If this sounds good there is also a Plain Mini Rolls version.

When I am testing a recipe, many times I only make half just in case I end up not liking it and because uh, I am going to have to eat it but, that was not the case here. This keto Italian bubble bread is terrific and…I ruined another dinner cause…I immediately ate it after taking my pictures and about an hour before a good planned Sunday dinner.  This is not the first time I have done this and probably won’t be the last. I have a really good sugarfree Dry Italian Herbs Mix if you want to make your own. It makes tons at a time for use in the future.

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.

Italian Bubble Bread
Print
Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ¼ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 2 T Olive Oil
  10. ½ C Warm Water + More As/If Needed 1 T At A Time
  11. 1½ T Yeast
  12. ½ t Sugar
Dough Wash
  1. 3 T Olive Oil
  2. 1 T Garlic Paste***
  3. Mix And Set Aside
Topping
  1. 2 T Parmesan Cheese
  2. 1 t Dry Italian Herbs
  3. Mix And Set Aside
Instructions
  1. Bloom yeast & sugar in ½ C warm water for 10 minutes or until foamy.
  2. Add flaxseed to 2 T warm water for 10 minutes. (It will become quite gelatinous)
  3. Put first 6 ingredients in processor and pulse to blend.
  4. Add flaxseed mixture to dry ingredients and pulse to blend.
  5. Add olive oil to bloomed yeast and with processor on, slowly add to dry ingredients and run for 1-2 minutes. If needed, add more water 1 T at a time.
  6. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread dough.
  7. Form into a ball and put into un-greased bowl and cover with film for about 15-20 minutes or until less than doubled. If over-proofed it will not rise well the second time.
  8. Preheat oven to 350°.
  9. Using either a 9” glass pie dish (easiest) or a 9” removable bottom cake pan (what I used) grease bottom and sides with 1 t butter.
  10. Dump dough onto counter and knead to get rid of bubbles.
  11. Divide dough into 4 quarters. Divide each quarter into 4 pieces and then the 16 pieces in half again for a total of 32 pieces.
  12. Quickly make into small balls, place evenly in pan, and brush liberally all over with garlic oil.
  13. Sprinkle with topping, cover and allow to rise about 15-20 minutes.
  14. Bake 20-25 minutes and slide on to serving platter.
  15. I drizzled a couple of T more olive oil but it is not necessary. Notice the small puddles of it in the top left picture.
  16. 8 Servings
  17. 171 Calories, 6.9g Protein, 14.3g Fat, 9.8g Carbs, 5.8g Fiber, 4.0g Net Carbs
Notes
  1. This is gonna make your kitchen smell REALLY GOOD.
  2. If you by chance have some low carb marinara sauce this is of course delicious dipped into it.
  3. I didn't do it but I can imagine some full fat melted mozzarella cheese might be good on the top.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Brown Sugar Cookies

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Keto Brown Sugar CookiesKeto Brown Sugar CookiesKeto Brown Sugar Cookies. Yep, and they are so easy too. Tons of butter to sooth any savage beast and They. Are. Huge. To be more exacting they are over 4″ huge so one is plenty enough after a good low carb dinner. A while ago I did a recipe for Giant Ginger Cookies and this is just kind of a sister-cookie. When baked, and after sitting, these keto brown sugar cookies have kind of a soft-crunchy texture but, that’s if you get people to leave alone long enough to actually sit.

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.

Brown Sugar Cookies
Print
Ingredients
  1. 2¼ C Carbalose Flour***
  2. 3 Sticks Butter
  3. 1 C Allulose***
  4. 30 Drops Liquid Sucralose***
  5. 2 Eggs
  6. 1 T Vanilla Extract
Instructions
  1. Preheat oven to 350° .
  2. Mix eggs, vanilla extract and Sucralose.
  3. In large bowl cream butter, then add and beat in egg mixture.
  4. Slowly beat in 1 C Allulose.
  5. Slowly add in flour. Mixture should be a very thick dough.
  6. With a ¼ C scoop place 8 balls onto a parchment lined baking sheet and with your fingers, press each ball to flatten a bit.
  7. Generously sprinkle on more sugar and press with a flat surface to about 4" and it's the sugar that keeps them from sticking to whatever you use for the final flattening. I use, of all things, my meat pounder but whatever trips your trigger.
  8. Bake 18-20 minutes or until just beginning to brown at the edges.
  9. Repeat for last 8 cookies.
  10. Allow cookies to cool on sheets.
  11. 16 Servings 85% Fat
  12. 206 Calories, 5.3g Protein, 19.4g Fat, 6.9g Carbs, 4.1g Fiber, 2.8g Net Carbs
Notes
  1. I have a very large baking sheet that fits all the cookies at once but since you may not, it's why you either need 2 sheet pans or to repeat the process for all your cookies.
  2. Yes, they freeze very well, I wrap mine individually, and thawing is a snap.
  3. The dough will be fine if you are doing the cookies in two batches and they do not have leavening in them except for the eggs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pantry Essentials

Low Carb Pantry Essentials:

Low Carb Pantry Essentials. OK, here’s the deal. We all know Rome wasn’t built in a day and neither will your pantry.  Buy things as you can and then keep them stocked while you add to them. I think one of the problems people consider when going lowcarb is OMG I don’t have any of this stuff and they give up.  Eating lowcarb does take commitment and that’s really about all it takes. If you are eating recipes from this site you will be eating keto lowcarb and trust me, I am not into suffering.  As a chef in my former working life it has been relatively easy for me to formulate my recipes and all you have to do is now follow them. I realize most people cannot do this (re-formulate recipes) and now it should be much easier for you. Some of the recipes may look complicated and some of them actually are and if you want a finished meal that tastes like anything people will actually eat it takes time, good ingredients, and patience. I have eaten all the recipes here and have eaten this way for the last nearly 12 years and as I said, I am not into suffering. I eat a lot of fat cause fat makes your pants fall down, as in lots of weight loss and…it is good for you. I eat full fat cheeses, tons of butter, olive oil and 40% heavy cream. I render and use my own lard and tallow and I am not asking you to do that, only that you use healthy fats which means, if possible, no vegetable (seed) oils. Butter, olive oil and coconut oil should do you very well in almost all cases.

Yes, I am lucky to be living in foodie town heaven Portland, Oregon. I have access to absolutely everything here. Not all of you will be this lucky and my only advice can be to do as well as you can under your own circumstances. Here is another lucky thing for me. Portland is the home of Bob’s Redmill.  I go to their only store and buy things in bulk for 40% less than any grocery.  Most of the products & prices I get from Netrition are probably the best I have found and their shipping is ridiculously low and free with a $99.00 order.  I have marked them with a red X.

It will cost a bit more in the beginning but I would suggest trying a product before you stock up unless you are familiar with it.  I will say as the guinea pig, these are the products I highly recommend. You may have a product you have used & love and I say continue using it as I am absolutely not wed to anyone else’s decisions.  Each link will take you to pictures & prices of the products and NO I am NOT compensated for any endorsements I may make here as these are all products I use…everyday.

It is almost always less expensive to order from @Netrition than from @Amazon.

Examples:                                           $Netrition                      $Amazon

Carbalose Flour                                     9.99                                17.99

Pork King Good Pork Crumbs          10.99                                12.99

Bob’s Almond Flour                            10.99                                14.37

Lily’s SF Chocolate Chips                     6.99                                  9.30

Mt. Olive SF Sweet Relish                   3.89                                  7.27                              

Many times Amazon is forcing you to purchase 3-6 items to get the prices above and the list goes on.  It is my opinion that Netrition is not only less expensive, it is very easy to get free shipping with a purchase of $99.00 or more. Where do I shop?  Netrition.

Here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

Essential Equipment: Pretty short list but I’m going to blab about a couple things first.

A Good Quality Set Of Knives And What To Look For:

 Chef's KnifeBoning KnifeParing Knife

 

 

My preference happens to be Forschner Knives made by Victorinox which is the same company that has been making Swiss Army Knives forever and first delivered to the Swiss Army in 1891.  I have had my chef’s knife nearly 40 years which is pretty good testament as to its quality and durability. There are several reasons why I like these knives. 1.) The balance and feel in my hand and yours may be different 2.) The prices. They are extremely well priced for what you get. 3.) They are easy to sharpen and keep sharpened. There are different hardness’s of steel blades and Forschner is what I call a middle of the roader. It is easy enough to realign the blade on a knife steel quite easily and hard enough to keep its edge for a time. I do have a honing stone and I use it maybe every 3 years. Remember every time you use a stone you are grinding away part of the blade. All you are doing when using a knife steel is realigning the blade which happens with use. Knife EdgeI liken a knife blade to my beloved Rocky Mountains. If you could see a straight on view of a blade that needs sharpening it is kind of raggedy. By steeling the blade it aligns those raggedy edges back into line which sharpens. Every time you hone a knife you are actually wearing away part of the metal. Keep this in mind when purchasing your knives. How often do I want to hone them? How often do I want to just steel them? How long do I want them to last? If you end up with very hard steel blades the edge will last a long time but they are much harder to sharpen and depending, it may need to be done professionally. As you look at the pictures notice the Rosewood Handled Knives and each is riveted three times. These are my preferred knives but you can’t put them in a dishwasher and I never have.  All knives should always be hand-washed. The three rivets will hold the blade forever. When looking at the length of a knife it refers to the blade length-not an overall length. It is absolutely essential to have knives that feel good and have the right balance in your hands and this will be different for each of you. Buying knives is an investment. I have more than 3 knives but really it is my belief you only need 3 working knives. I do have an electric knife. One last thought: The absolute easiest way to cut yourself is using a dull knife. Ever notice how it can “bounce” off an onion and into your finger or hand? That’s a dull blade so keep those puppies sharp.

Baking Pans:

I have talked several places on the site about the importance of quality metal baking pans and this is another reminder.  If you are going to bake it would be a very good idea to use professional pans.  Magic Line Pans are the best quality available, they come in about every size & shape you will ever need and…they are made here in the USA.  There is a complete size set of square pans (6″, 7″, 8″, 9″,10″ and 12″) and with these you will have what you need (and perhaps more) to make my recipes.  Since there are only two of us I often make a ½ recipe, use the 6″x6″ pan and cut into 8-10 pieces.  I think because I promote this set of pans several places on this site they keep selling out of them so if you don’t see the 6 pan combo call 309-747-2125 and they will make one for you. 

The rest of the stuff and I’ll add as needed:

I have always pretty much been a chef of limited gadgets but there are a few essentials you will need. For me if it only does one job then I don’t need or want it, if it does two jobs then maybe, and three or more count me in baby. And before you laugh, there are a few gadgets that do only one thing but they are few and far between. I have had and used the same Chef’s knife for nearly 40 years and same goes for my Sharp convection microwave. Got it in 1978, I have no idea how many times a day I use it but it’s plenty, and it still has the original bulb in it. It was produced long before the notion of planned obsolescence. I guess now-a-days you can buy a microwave for $40. but what are you really getting?

Keto Monkey Bread

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Keto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey Bread.  It’s been a whirlwind of recipes since I came up with Keto Rum Caramel Sauce.  and this will probably be the last recipe for more than a couple of reasons but have given you enough to branch out and come up with your own.  I have had this recipe for keto monkey bread on the drawing board for about 5-6 months.  It’s not that I’m not busy because I am, but one would think that with all the other new Carbalose Flour dessert recipes I have done recently, that I should have done this before now.  Every once in a while I have to hit myself in the head and say oops, I coulda had a V-8.  This is one of those times.  My problem was getting the nut mixture in between the little dough balls and of course it really turned out not to be a problem at all.  Several months ago I did a recipe for Rich Rum Sticky Buns and this keto monkey bread uses nearly identical ingredients (a bit more butter) and just put together a little differently.  So stop monkeying around and get to makin.  I have shown the keto monkey bread on a couple of plates but the idea is really to individually pull each ball by hand and eat it.  Incredibly, it is not sticky, yes it is messy, and your kids will love eating it with their fingers.  I personally think about 4 balls is plenty enough as they are filled with so much fat but…that is up to you. Really easy to eat and very easy to overeat because of the oh-so-high fat content.

That sweet little 8″ angel food cake pan is something I have had for 45-50 years so keep that in mind when choosing your cake pan size.  I have found the perfect 7″ tube/bundt pan by Fat Daddio on Amazon for 15.99.

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.

Monkey Bread
Print
Caramel Topping
  1. ¼ C Butter
  2. ½ C Allulose***
  3. ¼ C Heavy Cream
  4. 2 T Sugarfree Maple Syrup***
  5. 1 T Rum
  6. ½ t Vanilla Extract
  7. ⅔ C Un-Toasted Chopped Pecans (To Be Used Later)
  8. 1 t Butter (To Be Used Later)
Nut Filling
  1. ½ C Pecans
  2. ¼ C Allulose***
  3. 1½ t Cinnamon
  4. 6 T Melted Butter (To Be Used Later)
Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ½ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 1 Large Beaten Egg
  10. 2 T 40% Heavy Cream
  11. 2 T Melted Butter
  12. 12 Drops Liquid Sucralose***
  13. ⅓ C Warm Water + More As/If Needed 1 T At A Time
  14. 1½ T Yeast
  15. ½ t Sugar
  16. 1 t Orange Extract (This Is An Important Essential Ingredient)
  17. 1 t Butter (To Grease Bottom Of Pan)
Caramel Topping
  1. In a small sauce pan barely, and I mean barely, melt butter, add the allulose a little at a time until all is incorporated. (It’s gonna look ugly to begin with).
  2. Bring to very slow simmer, stirring occasionally and cook for about 8-10 minutes or until beginning to turn golden brown. It will begin to darken and get a little thicker. Now add heavy cream, syrup, rum & vanilla and simmer until as thick as you want it. (Additional 8-10 minutes and remembering that it will thicken further as it cools).
  3. The idea is to have an overall bit of bubbling for the total cooking period.
  4. If you have everything ready this can be made while you are baking your monkey bread.
  5. Cool to warm.
Nut Filling
  1. Put pecans, cinnamon, and Allulose in small processor and grind until nuts are finely ground. Set aside. This can be done a day or two ahead of assembly and trust me, it’s easier. I do mine the night before and it only takes a couple of minutes at most to do.
Dough
  1. Put first 6 ingredients in processor.
  2. Add 2 T warm water to flaxseed meal for 10 minutes, add to dry ingredients and pulse to mix.
  3. Bloom yeast with sugar in warm water for 10 minutes.
  4. Add Sucralose, orange extract, and melted butter to top of bloomed yeast.
  5. Beat egg and add cream.
  6. Add egg mixture to bloomed yeast mixture.
  7. Start processor, add liquids, and process for 1-2 minutes or so.
  8. If needed, add more water 1-2 T at a time.
  9. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky to begin with and as you are cutting and forming dough to put into your pan it will then end up pretty much non-sticky. It's kind of like magic.
  10. Place dough in a small round pan, cover with film and let rise about 15 minutes.
Final Assembly
  1. Preheat oven to 350°.
  2. Begin bringing caramel sauce to room temperature (if already made) and when ready, heat slightly until warm and slightly liquified to drizzle over finalized monkey bread.
  3. As lightly as is possible grease bottom of pan with 1 t butter. Evenly distribute ⅔ C un-toasted chopped pecans (they will get roasty-toasty in the oven). Butter is to hold the pecans in place more than anything else as the monkey bread will slip out with no help after baking.
  4. Invert dough onto countertop (or your trusty Silpat is perfect), cut dough in half and them cut into 24 pieces. Repeat with second half of dough for a total of 48 pieces.
  5. Working quickly and as best you can roll into balls and they DO NOT need to be perfect. (See Picture)
  6. Place 24 dough balls in kind of a zigzag around the bottom and on top of the pecans. Sprinkle with ½ of the nut filling and then drizzle with ½ the melted butter. Repeat with last 24 dough balls, nut filling and butter.
  7. Cover and allow to rise for about 20 minutes.
  8. Place monkey bread in oven for 25-30 minutes.
  9. Invert onto small serving plate with the pecans on top.
  10. Allow to cool for 6-8 minutes.
  11. Drizzle warmed caramel topping all over top & down the sides and voilà, it’s ready.
  12. 12 Servings
  13. 279 Calories, 6.6g Protein, 26.3g Fat, 9.3g Carbs, 5.7g Fiber, 3.6g Net Carbs
  14. 8 Servings
  15. 418 Calories, 9.9g Protein, 39.5g Fat, 14.0g Carbs, 8.6g Fiber, 5.4g 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 (and have for over 9 years with zero ill effects) 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/

Low Carb Carbalose Flour Dumplings

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

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

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

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

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

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

Keto Carbalose Kimchi Fritters

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Low Carb Carbalose Kimchi FrittersLow Carb Carbalose Kimchi FrittersKeto Carbalose Kimchi Fritters. I walked into my local neighbor Beaumont Market to talk to a friend and the only way to go in is left by the cheeses and some odd refrigerated items.  A jar of kimchi with a REDUCED sticker on it caught my eye immediately.  Gads, $2.00? For a fermented food?  It’s never going to go out of date so I grabbed it as quickly as I could.  Now, I eat kimchi relatively regularly so this is nothing out of the ordinary.  I ate a serving with Kassler Rippchen and still had enough left over to make these keto carbalose kimchi fritters.  The thing I didn’t realize as I picked up the jar was; the word MILD on part of the label.  I have never heard of “mild” kimchi so I had to go with flow and added some garlic chili paste. Assuming you know what you are doing, unlike myself, you will buy a spicy flavorful kimchi to make these low carb carbalose kimchi fritters.  I have it pictured with Asian Dipping Sauce because they go so well together and you can certainly use anything you would like or…just eat them plain. If you want the simplest dip…naw ya don’t.  I didn’t plan it but I thought you might like to see a bit of chicken p**p that can often accompany a truly raw egg.

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.

Kimchi Pancakes
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Ingredients
  1. 1 Egg
  2. 3-4 T Water
  3. 2-3 T Juice From Kimchi
  4. 2 T Tamari
  5. 1½ C Finely Chopped Kimchi
  6. ¾ C Carbalose Flour***
  7. ½ C Green Onion Tops (Divided)
  8. ¼ C Olive Oil + More If Needed
Instructions
  1. Beat egg, tamari, water, & kimchi juice.
  2. Chop kimchi and add.
  3. Slice onions and add ½ reserving the rest for garnishing.
  4. Heat large sauté pan to medium, add about 2 T oil and when hot, drop batter into oil. Immediately spread with the back of your spoon to size (About a 3½” diameter).
  5. Don’t get ahead of yourself-be patient. These take a little time to brown and set before you flip them-at least 4-5 minutes. Turn and finish cooking. You should be able to get 4 pancakes per cooking, so repeat.
  6. Garnish.
  7. Serve at room temperature on a platter with several small dishes of dipping sauce and allow people to dip…or not.
  8. 8 Servings
  9. 107 Calories, 4.3g Protein, 8.6g Fat, 5.9g Carbs, 3.4g Fiber, 2.5g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/