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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 10 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 Ginger Cheesecake Tarts

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Low Carb Ginger Cheesecake TartLow Carb Ginger Cheesecake TartLow Carb Ginger Cheesecake TartLow Carb Ginger Cheesecake TartKeto Ginger Cheesecake Tarts.  Not long ago I published a recipe for Giant Ginger Cookies and quickly realized I could probably do a couple more based on the cookies and this is the first one that popped into my mind.  Since the cookie recipe make 15 very large ones, and they are crispy, why not make a kind of graham cracker crumb and use it as the crust base for a cheesecake.  Well, it worked really well and I am here to tell you they are deliciously sinful.  If you do not have the same 4½” tart pans I do then of course a larger pan will work beautifully and just not quite as easy to deal with since the filling only uses 8 oz. cream cheese.  These keto ginger cheesecake tarts are extremely dense and very filling, especially after a dinner.  Nutritionals include the ginger cookies crumb base and you will need a recipe of them to complete the tarts.  Take a good look in the first picture and you can see how dense the crumb is…just like a graham crumb.  Always remember that the longer you can leave it in the refrigerator, within reason, the more dense and thick the cheesecake becomes.  If you do not intend eating them in more than several days, they freeze beautifully.  The tart shells are also really good using anything that goes with the flavor of ginger like maybe a sugar-free ginger cream or whipped cream and raspberries & strawberries. If by some chance you are here and you don’t like ginger, you can always use your favorite low carb cookies for cheesecake or this dandy recipe for a thick creamy New York Cheesecake with the Two Crust Sizes For Most Nearly Any Pie recipe which is nearly identical to graham cracker crust. Yes keto ginger cheesecake tarts can also be made into a larger tart cut into 8 slices.  I just thought the smaller versions were a nice touch, especially for company and portion control.

You may question the use of ground chia seeds and it has to do the the bindability of sugar-free baked goods and it is one of the things that helps and that also includes the flax seed meal.

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

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

Ginger Cheesecake Tart
Print
4-4½” Removable Bottom Tart Pans
Crust
  1. 4 Giant Ginger Cookies Ground To Crumbs (Should Get about 1-1¼ C)
  2. ½ T Allulose
  3. ½ T Flaxseed Meal
  4. ½ T Ground Chia Seeds
  5. ⅓ C Melted Butter
Cheesecake Batter
  1. 8 Oz Cream Cheese
  2. ⅓ C Allulose
  3. ¼ C Heavy Cream
  4. 1 t Vanilla Extract
  5. 1 Egg
Sour Cream Topping
  1. ½ C Sour Cream
  2. ½ t Vanilla Extract
  3. 1 t Allulose
Instructions
  1. Mix all crust ingredients and let sit for 10-15 minutes then gently pat ¼ of the crumbs into each tart pan making sure to push up as high as you can to cover the sides the of the pan. The finished tart will pop out very easily if after you fill them carefully with the batter, it is all kept inside the shell. (I could have pushed my cookies filling up into the top of the tart tin a little further).
  2. Bake at 340° for 9-10 minutes, remove to counter to fill and turn down heat to 300°
  3. Meanwhile with cream cheese at room temperature beat with Just Like Sugar beating until well incorporated & scraping down a couple of times to get it mixed to smooth..
  4. Add vanilla and heavy cream and incorporate, again scraping down well.
  5. Now add egg and on low barely mix into batter until just incorporated and stop scraping to smooth. At this point you don’t want any more beating because it creates bubbles which are a no-no.
  6. Add ¼ of the batter to each shell and bake 23-24 minutes.
  7. Put on cooling rack in for at least an hour until completely, completely cool.
  8. Turn oven to 400°.
  9. Mix all topping ingredients.
  10. If you have a small offset spatula this is a time to use it. If you don’t have one then use the back of a small spoon.
  11. Take ¼ or about 2 T of the topping and put into the center of a cooled tart and spread it only to the very edge, and no more trying not to get it on the crust or pan.
  12. Pop into the oven 6 minutes and again put on cooling rack to cool, cover gently & refrigerate for at least 4 hours and more if possible as the longer they are refrigerated the thicker and more dense they become.
  13. When ready to serve, pop the tart out of the pan and quarter. Don't forget to take the removable bottom off.
  14. 8 Servings
  15. 266 Calories, 5.4g Protein, 25.2g Fat 7.3g Carbs, 2.7g Fiber, 4.6g Net Carbs
Notes
  1. Don’t worry if you overcook them a bit they will settle down and be just fine.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Soft Pretzels

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Low Carb Carbalose Soft PretzelsLow Carb Carbalose Soft PretzelsLow Carb Carbalose Soft PretzelsLow Carb Carbalose Soft Pretzels. There are quite a few recipes out there for soft pretzels made with all kinds of ingredients but these Carbalose Soft Pretzels are going to be the closest you get to the real deal.  I have also included a recipe for a delicious simple mustard dipping sauce and of course they can be eaten plain or with a plain spicy Dijon or German mustard. In my opinion, these are also a perfect low carb game day snack-and maybe…with a beer.  If you like these you may also like the Carbalose Italian Parmesan Garlic Knots.  Totally different but melt in your mouth good.  Sorry, I forgot to get a picture of the twisting but I’m guessing you know how to twist a rope.  As I look at the low carb carbalose soft pretzels on the cooling rack I notice 3 are twisted one way and 3 the other way.  I think they call that being ambidextrous. My mother and I are both left-handed and she was ambidextrous too.

All my other Carbalose Recipes are listed at the bottom of the 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 Soft Pretzels
Print
Pretzels
  1. 1¼ C Carbalose Flour***
  2. 2 T Wheat Gluten***
  3. 2 T Coconut Flour
  4. 2 T Golden Flaxseed Meal
  5. ½ t Salt
  6. ⅛ t Guar Gum
  7. ⅛ t Xanthan Gum
  8. ½ C +3 T Warm Water
  9. 1 T Yeast
  10. ½ t Sugar
  11. 2 T Melted Coconut Oil
  12. 3 Drops Liquid Sucralose
  13. ¼ C Water
  14. 1½ t Baking Soda
  15. Kosher Salt
Mustard Sauce
  1. 6 T Dijon Mustard
  2. 2 T Allulose*** (Or Your Favorite Sweetener)
Instructions
  1. Bloom yeast & sugar in warm water for 10 minutes or until foamy.
  2. Put first 7 ingredients into food processor.
  3. Add liquid Sucralose & coconut oil to top of bloomed yeast and with machine running add to processor.
  4. Run processor for at least a minute and probably a little longer adding any additional water if/as needed 1 T at a time.
  5. 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.
  6. Form into a ball and put in un-greased bowl and cover with film for about 30 minutes until almost doubled.
  7. Divide dough into 6-2¼-2½ oz. pieces and form individual balls.
  8. Preheat oven to 425°.
  9. Working quickly take each ball and roll into a 9" rope. (See Picture) By the time they are all finished (resting) begin again and roll into 18” ropes.
  10. Shape ropes into a U on work table. Pick up ends, make a complete twist and bring around to bottom of U and secure. Place on sheet pan making sure they are shaped like a pretzel.
  11. Brush generously with soda water and sprinkle with Kosher salt.
  12. Allow to rise about 20 minutes and pop them into the oven until golden brown or about 14-15 minutes.
  13. 6 Servings
  14. 138 Calories, 9.3g Protein, 8.0g Fat, 13.2g Carbs, 7.9g Fiber, 5.3g Net Carbs
Notes
  1. Don’t over salt your pretzels as the soda water will add a salty twang of its own but...if you like salty pretzels by all means go for it.
  2. The pretzels look a little wrinkly and that is perfectly normal.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Italian Parmesan Garlic Knots

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Low Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic Knots. I now have quite a collection of Carbalose Flour Recipes and Low Carb Italian Parmesan Garlic Knots is now the newest addition to that list.  There are recipes out there using Pillsbury bread sticks (that come out of a can no less) but I have never tried them.  Their label says 26g carbohydrates per/2 sticks.  If you were to eat two knots it would be about 7g carbs or about 20% of the Pillsbury stuff. It’s what I’m going to do and anyway these are very easy to make. I know the recipe looks intimidating but really, all it is, is a list of ingredients…that will make your kitchen smell heavenly.

We will be taking a combination of two recipes Carbalose Flour Bread & Italian Dipping Oil,  tweaking them a bit,  and adding Parmesan cheese and yes, more garlic, for our knots.  The dry dipping oil ingredients can be made ahead and just left alone until ready for use.  The recipe is for many times what we will need now.  The dry dipping ingredients are quite versatile and can be used for the base of a tasty salad dressing by adding vinegar & olive oil, or sprinkling on any number of vegetables or sauces.  I think once you have it, you will find many used for it.  The dough, all by itself, makes a great pizza base and if rolled thinly makes six large pieces.

All my other Carbalose Recipes are listed at the bottom of the 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 Italian Parmesan Garlic Knots
Print
Knot Ingredients
  1. 1 C Carbalose Flour
  2. 2 T Wheat Gluten
  3. 2 T Coconut Flour
  4. 2 T Golden Flaxseed Meal
  5. ½ t Salt
  6. ⅛ t Guar Gum
  7. ⅛ t Xanthan Gum
  8. ½ t Dry Italian Dipping Ingredients
  9. ½ C +2 T Warm Water
  10. 1 T Yeast
  11. ½ t Sugar
  12. 2 T Olive Oil
  13. 3 Drops Liquid Sucralose
Dry Dipping Ingredients
  1. 1 T Dried Basil
  2. 1 T Garlic Powder
  3. 1 T Dried Thyme
  4. 1 T Dried Oregano
  5. 1 T Dried Rosemary
  6. 1 T Dried Marjoram
  7. 1½ t Black Pepper
  8. 1½ t Salt
  9. ½ t Red Pepper Flakes
Finishing Ingredients
  1. 3 T Olive Oil
  2. ½ T Parmesan Cheese
  3. 1 t Dry Dipping Ingredients
  4. 1 t Garlic Paste***
Instructions
  1. Mix all dry dipping ingredients.
  2. Add 2 T hot tap water to flaxseed meal. Set aside 10 minutes to let it thicken.
  3. Bloom yeast & sugar in remaining ½ C warm water for 10 minutes or until foamy.
  4. Put first 8 ingredients in processor and pulse to blend.
  5. Add flaxseed and pulse to blend in.
  6. Add liquid Sucralose & olive oil to top of bloomed yeast and with machine running add to processor.
  7. Run processor for at least a minute and probably a little longer adding any additional water as needed a little 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 small ball, put into a small un-greased container, and cover with film for about 30 minutes.
  10. Divide dough into 8 1½ oz. pieces and make individual balls.
  11. Preheat oven to 400°.
  12. Take each ball and roll into a 6" rope. (See Picture) By the time they are finished (resting) begin again and roll into 9" ropes and tie into knots.
  13. Cover and allow to rise about 20 minutes and pop them into the oven for 20 minutes.
  14. Cool just slightly.
  15. Mix dry 1 t dry dipping ingredients with olive oil cheese, and garlic mixing well.
  16. Toss each warm knot into mixture. I actually used my fingers and did they ever smell good.
  17. 8 Servings
  18. 153 Calories, 6.0g Protein, 12.8g Fat, 8.5g Carbs, 5.0g Fiber, 3.5g Net Carbs
Notes
  1. These go well as a side to many salads.
  2. Sadly, you may have a bit of the olive oil mixture left and if you do my suggestion is to add a little more oil and it on some other vegetable like...broccoli and since I was having pork tenderloin for dinner, I used it to drizzle on that. Waste not-want not.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Butter Cream Biscuits

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Low Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream Biscuits. I have no idea why I’ve not made these Carbalose Butter Cream Biscuits until now but as they say, better late than never.  They are light as a feather and tender as a baby’s butt.  DO NOT mistake Carbalose Flour with Carbquik.  They are totally different products and  I DO NOT use Carbquik.  The only reason I decided to try them today is that I still have great end-of-season Oregon strawberries but I …gasp…ran out of Crème Fraîche and I wanted something other than plain heavy whipping cream.  Ah yes, how about some Strawberry Shortcake which then became the ultimate goal.  I couldn’t help myself and slathered one with butter and popped it like two pieces of candy. This was such a resounding success I decided to take a few pictures and just make the Post and the biscuits couldn’t be any easier.  Confession:  I have not eaten biscuits for a very long time as I have so many other wonderful low carb recipes to choose from.  If I fixed only 1 recipe per day from this site it would take me nearly two years and there are so many that I like and eat repeatedly it would probably take me more like 3-4 years.  Can you see my dilemma?  And to top it off, it doesn’t take into account the plethora of foods I eat that simply don’t have or need recipes.  So, for those of you who already have Carbalose Flour-these low carb carbalose butter cream biscuits might be for you and if you are so inclined, these are perfect with Eggs & Sausage Gravy.

All my other Carbalose Recipes are listed at the bottom of the 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 Butter Cream Biscuits
Print
Ingredients
  1. 2 C Carbalose Flour
  2. 8 T Butter (1 Stick)
  3. 1 T Baking Powder
  4. ¼ t Salt
  5. ½ C+1 T Heavy Cream
  6. ½ C+1 T Water+ Any More As Needed
  7. 8 Drops Liquid Sucralose ( Or ⅓ C Equivalent Sweetener)
Instructions
  1. Preheat oven to 400°
  2. In a large bowl add salt & baking powder to flour and mix well.
  3. Cut in butter until about pea size.
  4. Add Sucralose to water & heavy cream and stir.
  5. Mixing with a fork begin adding cream/water to flour about ⅓ at at time until well incorporated. Once mixed, and inside your bowl, begin folding dough over itself (gentle kneading) about 10-15 times. This creates the flakiness that you need for biscuits to rise during baking.
  6. Sprinkle a little bench flour on counter-top and flatten dough to about ½".
  7. Cut as many biscuits as you can, knead dough again and cut more until you get 12 biscuits. I used a 2½" cutter.
  8. Bake 14-16 minutes or until golden brown & delicious.
  9. 12 Servings
  10. 160 Calories, 5.2g Protein, 13.5g Fat, 8.0g Carbs, 4.8g Fiber, 3.2g Net Carbs
Notes
  1. It is my opinion that to open or "split" a biscuit properly it needs to be done gently with a fork as this process will save the biscuit from crumbling.
  2. With nutritional like this you could probably eat two of them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Vegetable Pig In A Poke

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Low Carb Vegetable Pig In A PokeLow Carb Vegetable Pig In A PokeLow Carb Vegetable Pig In A PokeLow Carb Vegetable Pig In A Poke. This is not much to look at but boy oh boy it sure is tasty.  Of course it is good for breakfast, especially if you have kids to feed, but many times I feel like eating breakfast for dinner.  Vegetable Pig In A Poke is pretty much a complete meal and so low in carbs you can “Pig” out on it. Last August when I returned to Ohio for my 50th (yes, that’s a big 50 and I am getting old) class reunion my hostess Karen made and served this to about 20 people.  Not being able to eat flour, I fixed myself a steak.  I did take one bite (only to be polite) and it was really good so…I kept it in the back of my mind thinking I might try it with Carbalose flour and heavy cream.  I  have enhanced it with vegetables. If you don’t want your family to get too hungry or eat too much candy before your Thanksgiving or Christmas dinners, you know the ones you spent hours & hours on, then this low carb carbalose flour vegetable pig in a poke is a great way to fill their bellies beforehand and if you have little kids tell them it’s a cowboy breakfast cause…it kind of is. These also make fabulous cold left-overs or great appetizers as seen in the 4th picture.

All my Carbalose Recipes are listed at the bottom of the 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.

Vegetable Pig In A Poke
Print
Guts
  1. 1 Lb Ground Pork Sausage
  2. 8 Oz Sautéed Mushrooms
  3. 1 C Julienned Any Color Peppers
  4. 8 Oz Cheddar Cheese
  5. ¼ C Butter (Olive Oil)
  6. ¼ t Salt
  7. ¼ t Pepper
Batter
  1. 1 C Carbalose Flour
  2. ¾ C Heavy Cream
  3. ¾ C Water
  4. 2 Eggs
  5. ¾ t Salt
  6. 2 t Butter (For Pan)
Instructions
  1. Preheat oven to 375°
  2. Barely sauté sausage and scatter into 8”x8” glass baking dish or large deep pie dish leaving any fat in pan.
  3. Add peppers, sauté until soft, scatter over sausage, again, leaving any fat in pan.
  4. Add butter and sauté mushrooms.
  5. Scatter over peppers, adding any leftover fat.
  6. Sprinkle with salt & pepper.
  7. Sprinkle in cheese.
  8. In medium bowl add all batter ingredients and beat until smooth. (I use my stick blender)
  9. Gently pour over mixture.
  10. Bake 35-40 minutes or until batter is set.
  11. Let rest 10 minutes and serve.
  12. 8 Servings
  13. 585 Calories, 22.7g Protein, 36.8g Fat, 7.0g Carbs, 3.9g Fiber, 3.1g Net Carbs
  14. 6 Servings
  15. 731 Calories, 30.3g Protein, 49.1g Fat, 9.4g Carbs, 5.5g Fiber, 4.9g Net Carbs
Notes
  1. You can also use a glass pie pan which of course cuts easily into 8 wedges...or 6 wedges for a larger portion.
  2. If you want it really gooey use full fat mozzarella cheese or mix the cheeses however you like.
  3. I mixed three cheeses which were all white.
  4. The addition of green onions might also be good.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamy Chicken & Dumplings

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Low Carb Creamy Chicken & DumplingsLow Carb Creamy Chicken & DumplingsLow Carb Creamy Chicken & Dumplings could be called the #1 comfort food in this country (or not depending on which part of the country you are from).  I grew up in Northwest Ohio and remember my mom fixing this for us and we loved, loved, loved it.  We are going to take the basic Spaetzle noodles recipe, doctor it up a bit & continue from there. I think you will agree that this is one good, satisfying, and filling meal.  If you poach your own chicken you will have stock to make your dumplings. They swell with the cooking and are much tastier done in chicken stock (and the fat) than plain ole water.  I have tried to show the scoop I used and how the dumplings swell after poaching.  Want to have something with just plain dumplings? Try them smothered in Basic Cream Gravy or Primal Keto Gravy. Holy Cow Batman.

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 Chicken & Dumplings
Print
Doctored Spaetzle Recipe
  1. 1 C Carbalose Flour***
  2. ½ t Baking Powder
  3. ¼ t Poultry Seasoning
  4. ¼ t Pepper
  5. ⅛ t Guar Gum
  6. ⅛ t Grated Nutmeg
  7. 2 Eggs
  8. ⅓ C Heavy Cream
  9. ⅓ C Hot Water
  10. 1 t Chicken Base***
  11. 2 Drops Liquid Sucralose*** (Only If Flour Tastes Bitter To You And WILL NOT make it sweet.)
Chicken & Fillings
  1. 1 Whole Poached & Pulled Chicken (Or Pulled Cooked Rotisserie Chicken)
  2. 3 T Butter
  3. 1 Cup Sliced Mushrooms
  4. ⅓ C Water (Or Chicken Stock)
  5. 1 C Diagonally Thinly Cut Celery
  6. ½ C Finely Chopped Carrot (Mostly For Color)
  7. ½ C Finely Chopped Onion
  8. ⅓ C Chopped Roast Red Pepper
  9. 2 T Green Onion Tops
  10. 2 T White Wine
  11. 1 t Poultry Seasoning
  12. 2 t Chicken Base***
  13. 2 C Heavy Cream
  14. 3 C Water (Or Chicken Stock)
Dumplings
  1. Boil a large pot of water (stock) then turn to a low simmer.
  2. Blend first 6 ingredients.
  3. Beat eggs.
  4. 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.
  5. 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.
  6. Drain and repeat until all dough is used.
  7. You should get about 32-34 good size dumplings. (About 1-1½” in diameter)
Chicken & Filling
  1. In large pan, sauté mushrooms in 2 T butter. Set Aside.
  2. Melt last 1 T butter, add liquid, wine, carrot, onion, celery, chicken base, & poultry seasoning and cook until tender 5-7 minutes. Add more stock as necessary.
  3. Add roasted red pepper, green onion tops, mushrooms & heavy cream and bring to simmer.
  4. Add chicken & dumplings and simmer until hot.
  5. Thin with liquid (stock) as necessary.
  6. Serve with lots of freshly cracked pepper.
  7. 8 Servings
  8. 361 Calories, 21.1g Protein, 25.3g Fat 8.3g Carbs, 4.3g Fiber, 5.0g Net Carbs
Notes
  1. Nutritionals include dumplings.
  2. If using a commercial chicken stock only add chicken base to taste as the stock will probably have lots of salt.
  3. Now that you have the basic recipe you can delete and/or insert you own herbs to suit your tastes.
  4. And oh yeah, leftover frozen turkey works just as well for this dish.
  5. If you poach and pull 2-3 chickens at once you will save a lot of time when next you want to make this or any other dish calling for pulled chicken.
  6. OXO makes a 3 scoop set and the smallest is 2 t. It is not the one I have but this set might be worth owning.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Naan Flat Bread

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Low Carb Naan Flat BreadLow Carb Naan Flat BreadLow Carb Naan Flat Bread is most often associated with India but was originally a rustic Persian (Iranian) thick flat bread used as a scoop, a side dish with stews, and for wrapping meat. I haven’t made an open-faced sandwich with it yet but I think it would be great with either the Roast Beef Spread or Ham Salad.  I now use it for my Open-Faced Rueben Sandwich, the Cubano Sandwich, and also with an absolutely zero filler Tapenade.

If you don’t have a dough docker (There Is An Answer So Please See Notes) this recipe can get a little tricky as you need to dock it to keep it from rising. To do it with a fork takes a lot of time but it can be done. It might behoove you to get a docker as they are handy and very inexpensive.  Mine is the one pictured and was $5.00. It can also be used to dock Basic Pizza Crust

A piece with Smoked Kielbasa Sauerkraut Soup?-Heavenly. Naan can be flavored many ways and a favorite is with garlic which makes sense since it traditionally was served with stews.  Try one with your favorite soup.  Now that I think about it these could make a great base for individual pizzas.  You could line up your ingredients and let everyone pick and make their own pizza.  Yeah, I think I’ll to try my next pizza with low carb naan flat bread.

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

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

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

Naan Flat Bread
Print
Ingredients
  1. 2 C Carbalose Flour***
  2. 2 T Gluten
  3. ¾ C Warm Water
  4. ½ t Sugar
  5. 2 t Yeast
  6. ½ C Full Fat Yogurt (Better Yet Lebni)
  7. 2 T Olive Oil
  8. ¼ t Guar Gum
  9. ¼ t Xanthan Gum
  10. ¾ t Salt
  11. 3 Drops Liquid Sucralose***
  12. 6 T Melted Butter For Brushing
Instructions
  1. Bloom yeast with sugar and warm water about ten minutes
  2. Put Carbalose, gluten, salt, olive oil, gums & yogurt in processor and pulse to mix.
  3. Add Sucralose to top of bloomed yeast and pour in with processor running.
  4. Process at least 1 minute. Dough should be a bit loose.
  5. Put in bowl, cover, and let rise 40 minutes.
  6. Knead dough gently, cut into 10 equal dough balls and let rest 10 minutes.
  7. Turn your griddle on to high.
  8. Now is the time to use your Silpat.
  9. Place one dough ball on mat and roll to about ⅛” thick into any shape you want. The easiest way is to roll them lengthwise and they should be end up about 3” wide by 7½” long but remember the shape does not matter.
  10. OK, now to keep them from rising you need to “dock” them by rolling the docker over them several times.
  11. Brush with butter and put on hot griddle butter side down and then brush the top.
  12. Cook until dark brown and flip.
  13. 16 Servings Smaller
  14. 103 Calories, 4.8g Protein, 8.2g Fat, 6.5g Carbs, 3.6g Fiber, 2.9g Net Carbs
  15. 10 Servings Larger
  16. 165 Calories, 7.7g Protein, 13.1g Fat, 10.4g Carbs, 5.8g Fiber, 4.6g Net Carbs
Notes
  1. Another thing you can do: Weight out 1½ oz. dough balls and flatten them into an oval in your hands. This is a very fast way to make a smaller sandwich size piece of Naan. You should be able to get them to about 4½”-5”x 3” and you will not need to dock them. As soon as they are formed I put them on my hot griddle in sizzling butter and then butter the top. Form another and so on. If they puff the slightest bit just press your spatula on ‘em and let them cook. I particularly like this small size as I do not eat as much as I used to. (You know, it’s that aging thing).
  2. I slather mine with even more butter.
  3. Rise time is a little longer because you are using cold yogurt.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Macaroni Salad

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Low Carb Macaroni SaladMacaroni SaladLow Carb Macaroni Salad. This is one of a trio of recipes for a terrific low carb picnic winter/summer indoors or out.  The other two companion recipes are Southern Deep Fried Chicken & Guacamole Egg Bombs.  I have now added a terrific Radish Potato Salad which of course is perfect with any picnic. Now you can have a complete guilt-free meal with a measly 10g net carbs. Not to shabby for a totally fill yourself up meal. You will need a recipe of Spaetzle.  See that dry mustard in the pic?  Not an ingredient, I was just kidding.  Use the French’s style mustard.

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.

Macaroni Salad
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Ingredients
  1. 1 Recipe Spaetzle Noodles
  2. 1 Hard Boiled Egg (Or Two If You Want More)
  3. ½ C Small Diced Celery
  4. ¼ C Small Diced Red Peppers
  5. ¼ C Small Diced Red Onion
  6. ¼ C Green Onion Tops
  7. 1 Small Diced Medium Dill Pickle
  8. ⅓ C Mayonnaise (More If Needed)
  9. 2 T Yellow Mustard
  10. ¼ t Spike Spice (Or Salt)
  11. ¼ t Celery Seed
  12. ¼ t Pepper
  13. More Mayo If Needed
Instructions
  1. Mix cold spaetzle noodles with pickle & all vegetables.
  2. Mix Mayo, mustard & all spices.
  3. Dress vegetables with mayo mixture.
  4. Taste & correct seasonings.
  5. Refrigerate until ready to serve.
  6. 6 Servings
  7. 192 Calories, 6.5g Protein, 14.4g Fat, 9.1g Carbs, 3.5g Fiber, 5.6g Net Carbs
  8. 8 Servings
  9. 144 Calories, 4.7g Protein, 10.8g Fat, 6.8g Carbs, 2.6g Fiber, 4.2g Net Carbs
Notes
  1. You could easily add some small diced zucchini, cucumber, kalamata or black olives, and/or ham/bacon for extra flavor, volume, and nutrition.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Spaetzle Pasta/Noodles

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Low Carb SpaetzleLow Carb SpaetzleLow Carb Spaetzle. Oh good grief-this is the first pasta/noodles recipe I have tried to make with Cabalose Flour and it is fantastic.  If you have never had spaetzle you are in for a treat.  Please pardon my description but they look kinda like little white rabbit turds gone wrong.  I know, I know, sorry but the taste will more than off-set the description.  It seems just about every country in the world has its own way of making pasta and this is the way the Germans make theirs.  DO NOT USE CARBQUIK-IT WILL NOT WORK.

After you have made these once or twice your mind will go nuts with the things you can put/do with them.  Fried in butter with poppy seeds, with chives, with mushrooms, Parmesan cheese, your favorite sausage, under a light marinara sauce or a robust Puttanesca Sauce, Tomato Sauce loaded with full fat mozzarella, Tomato Basil Cream, heavy cream & Pistol River Porcini Dust, mixed with spinach & gruyere, a few carmelized onions, any cold pasta salad, and gads, these are just a few quick things I can think of.  Here is the recipe for Macaroni & Cheese  Anything you can do with pasta you can do with this recipe so if you like spaetzle the this low carb spaetzle is for you.

Spaetzle1You will need an old fashioned large holed cheese grater or if you actually have a spaetzle grater all the better (I do not).  I am of the Alton Brown school of though regarding kitchen tools.  If it only does one job I don’t need it.  Two is iffy but three or more…sign me up.  If you have a potato ricer (again I do not) this will give you a longer skinnier low carb spaetzle which is good for soups like the pic to the right.

All my other Carbalose Recipes are listed at the bottom of the 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.

Spaetzle
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Ingredients
  1. 1 C Carbalose Flour***
  2. 2 Eggs
  3. 6 T Heavy Cream
  4. 6 T Water
  5. ½ t Salt
  6. ¼ t Pepper
  7. ⅛ t Guar Gum
  8. ⅛ t Grated Nutmeg
  9. 2 Drops Liquid Sucralose***
Instructions
  1. Bring a pot of water to simmer.
  2. Put flour & spices together and stir.
  3. Beat eggs then add water, heavy cream, & Sucralose and add to flour.
  4. Batter should be of a medium thick consistency.
  5. Using an old fashioned large holed grater, put about ½ C batter on top, and with grater over the water, run your index finger gently over the dough and let it drop into the water. It will sink and almost immediately float. Cook about 2 minutes.
  6. Remove with a small strainer or spider.
  7. Repeat until finished.
  8. 6 Servings
  9. 136 Calories, 7.3g Protein, 8.3g Fat, 8.1g Carbs, 4.9g Fiber, 3.2g Net Carbs
  10. 4 Servings
  11. 201 Calories, 10.9g Protein, 12.1g Fat, 12.2g Carbs, 7.3g Fiber, 4.9g Net Carbs
Notes
  1. If you think your batter is a bit too thin, add a tad more flour.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Au Gratin Casserole Topping

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Low Carb Au Gratin Casserole ToppingThis Low Carb Au Gratin Casserole Topping is a great alternative to fried onions on a green bean casserole or just about any other casserole or vegetable dish.

You will need Carbalose Flour Bread to make the crumbs and the uses are nearly infinite. You will find this in several recipes on the site.

What I do is make a recipe of the bread, grind the whole loaf, keep it frozen for use later and then every time I cut ends off a loaf, I throw them in with the crumbs and when I have enough I grind them into crumbs so…I always have them on hand. Your first loaf of bread will yield about 8 cups of crumbs.

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

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

Au Gratin Casserole Topping
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Ingredients
  1. 1 C Carbalose Flour Bread Crumbs
  2. 2 T Melted Butter
  3. ¼ C Parmesan Cheese
Instructions
  1. Put butter and Parmesan into crumbs and mix thoroughly.
  2. Nutritionals include 1 C crumbs for 8 servings.
  3. 8 Servings
  4. 49 Calories, 2.1g Protein, 4.2g Fat, 1.6g Carbs, 0.9g Fiber, 0.7g Net Carbs
Notes
  1. You can also make and freeze more than several cups of this casserole topping at a time.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Cherry Almond Bread Pudding

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Low Carb Carbalose Cherry Almond Bread PuddingLow Carb Carbalose Cherry Almond Bread Pudding. Somewhere long ago and far away I was dabbling in the kitchen (better dabbling than babbling) and just kind of came up with this recipe.  Cherries and almonds are one of those food marriages made in heaven so I thought I would run a yes, high carby version of this as a special dessert item in the restaurant and it was a hit.  People would come back in to have a cup of coffee and bread pudding and I didn’t have it.  So…I decided to put it on the menu permanently and it stayed as a customer favorite.  Here it is in its low carb form and I absolutely cannot tell any difference and since you never had my restaurant version you definitely won’t know either.

Bread pudding, any bread pudding and that includes low carb carbalose cherry almond bread pudding begs for a sauce…any sauce…please, just give me a sauce and this is the way I served it in the restaurant.  So simple…so good…just warm & drizzled with a little heavy cream or better yet Sweetened Condensed Milk

I don’t care how you cut it traditional bread pudding has never been low carb but just a half cup with Carbalose Flour Bread is terrific and even a cup is only 6.8g net carbs and after a filling dinner?…I doubt you could begin to eat a full cup of this.

This is one of my easier recipes to make and you will need Carbalose Flour Bread cubes for it. All my other Carbalose Recipes are listed at the bottom of the 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.

Cherry Almond Bread Pudding
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Ingredients
  1. 8 Oz. Carbalose Stale Large Bread Cubes (About 5½-6 Cups)
  2. 3 Eggs
  3. 2 C Heavy Cream
  4. 1 t Vanilla Extract
  5. 1 t Almond Extract
  6. ¼ C Sliced Almonds
  7. ½ C Chopped Canned Sour Cherries In Water (Juice Drained)
  8. ½ C Allulose
  9. ¼ C Melted Butter
  10. 8 Drops Liquid Sucralose
Directions
  1. Leave cubed bread on the counter in a bowl overnight and when you walk by, toss it.
  2. Preheat the oven to 325°.
  3. Butter an 8” glass baking dish.
  4. Whisk eggs & Allulose in a medium bowl, whisk in heavy cream, and add the rest of the ingredients except bread cubes.
  5. Pour the liquids over the bread cubes, mix gently, let sit for 15 minutes and mix again.
  6. Put in baking dish on a sheet pan, and bake for 35-40 minutes. Baking time varies based on staleness of bread. It’s done when the middle is slightly puffy and the eggs are just cooked.
  7. While still warm divide into 16 portions and serve drizzled with a little heavy cream.
  8. Refrigerate leftover pudding.
  9. 16 ½ Cup Servings
  10. 198 Calories, 5.3g Protein, 16.8g Fat, 6.5g Carbs, 3.1g Fiber, 3.4g Net Carbs
  11. 8 1 Cup Servings
  12. 396 Calories, 10.5g Protein, 33.6g Fat, 13.0g Carbs, 6.2g Fiber, 6.8g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/