Tag Archives: christmas

Keto Southern Pecan Bread

2 Replies

Keto Southern Pecan BreadKeto Southern Pecan BreadKeto Southern Pecan BreadKeto Southern Pecan Bread. Why in heaven’s name this is called bread and not cake is a mystery to me. I found a recipe, was intrigued by the name, looked at the ingredients, and thought I could make it keto. At least for me this is not bread in any way shape or form.

As comparison the label to the left is the label from another recipe I found and of course it had massive amounts of sugar in it so, take a good look because mine is sugar-free. Keto southern pecan bread is the first keto dessert I have done since sometime last year but I have to say I’m glad I tried it because IT. IS. DELICIOUS. I very rarely eat sweets of any kind and the longer I have eaten keto~lowcarb (10 years) it has only become less and less.

God forbid, I managed to find myself in the Kitchen Kaboodle store in the middle of our “pandemic” and I went nuts. Besides picking up pre-ordered books and going to grocery stores I had not been inside a retail store for over 4 months and yes, I was like a kid in a candy store and how I got that sweet little Fat Daddio Bundt pan. If you ever decide to make Keto Monkey Bread this 7” puppy holds well over 2 cups and is the perfect sized pan and the same one I used for this recipe. If you’re not sure then make this in a 7”x7” pan and cut them into bars.

This keto southern pecan bread is plenty sweet enough all by its lonesome but…if you want to guild the lily feel free to drizzle the finished bread with Keto Rum Caramel Sauce and it is certainly not necessary. If…you happen to have Sugar-Free Maple Syrup then 1 T drizzled over a piece is fabulous because we all know maple and pecans make fabulous tasting foods together, and…one other suggestion would be to drizzle it with Keto Orange Sauce because you know, orange & pecan.

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.

Southern Pecan Bread
Print
Ingredients
  1. ¾ C Carbalose Flour
  2. 1 t Baking Powder
  3. ½ C Allulose***
  4. 6 T C Melted Butter
  5. 12 Drops Liquid Sucralose***
  6. 2 Eggs
  7. 1 Egg Yolk
  8. 2 T Heavy Cream
  9. ½ t Vanilla Extract
  10. 1 C Chopped Pecans
  11. 1½ t Butter For Pan
Instructions
  1. Preheat oven to 350°.
  2. Mix Carbalose flour and baking powder.
  3. Generously grease pan with butter .
  4. In a medium bowl, beat eggs, then beat in melted butter.
  5. Add sucralose.
  6. Slowly add and beat in Allulose,
  7. Slowly add in flour & baking powder. Mixture will be thick.
  8. Fold in pecans.
  9. Evenly distribute in pan and cook 20-21 minutes or until edges are barely lightly golden. Better underdone that overdone.
  10. Cool 5-6 minutes and invert onto serving plate. If it does not come out tap the pan several times to release it.
  11. 8 Servings
  12. 252 Calories, 6.3g Protein, 24.2g Fat 6.9g Carbs, 4.1g Fiber, 2.8g 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 imagining this done in a small loaf pan, sliced, toasted and slathered with butter, kinda like banana bread. Come to think about it, maybe that’s why this is called a “bread”.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Carbalose Duck Fat Shortbread Cookies

Leave a reply

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

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

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

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

Low Carb Vegetable Pig In A Poke

Leave a reply

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 Vegetable Bundles

Leave a reply

Low Carb Vegetable BundlesLow Carb Vegetable Bundles.  I have been making these Vegetable Bundles for many years and mostly for dinner guests. They are as good as they are elegant and I guarantee they are well worth it.   One nice thing about them is that they can be made ahead and kept in the fridge until ready for your guests.  I’ve seen some pretty innovative ways of tying vegetables together and a lot of people tie them with bacon which seems a good idea for green beans, except in this case the flavor of bacon might clash with the delicate flavor of the herbs.  You may have your own favorite vegetable combination and that’s really what cooking is all about-making something your own. So have fun with these low carb vegetable bundles and do yourself proud.

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 Bundles
Print
Ingredients
  1. 1 Large Peeled Carrot
  2. 1 Large Peeled Rutabaga (Or Parsnip)
  3. 1 Leek
  4. 4 Long Green Onion Strips
  5. 4 T Butter
  6. 1 Minced Shallot
  7. ½ t Dried Tarragon
  8. ½ t Dried Dill Weed
  9. Fresh Pepper
Instructions
  1. Bring a skillet of water to simmer.
  2. Cut carrot and rutabaga/parsnip into 4-4½” strips a little bigger that a julienne or about the size of a skinny french fry.
  3. Trim bottom of leek and make a cut 4½” kind of like a fat cigar and cut in ½. You should end up with pieces that look like a long half circled tube.
  4. Add carrot and rutabaga strips to simmering water for 2-3 minute, remove and drain.
  5. Add 12 tubes leeks to water for 1 minute, remove and drain. They will flatten.
  6. Add 4 green onion strips to water for 1 minute or until limp and pliable.
  7. Lay out green onion.
  8. Stack 3 pieces leek, add ¼ veggies and gently tie green onion in a knot-don't break it.
  9. Repeat for rest of bundles.
  10. Heat butter, shallot, tarragon, & dill until shallot is soft. Add veggie bundles, cover and heat for 3-4 minutes on low.
  11. Plate, spoon butter sauce over each bundle, and add pepper.
  12. 4 Servings
  13. 145 Calories, 1.0g Protein, 11.1g Fat, 10.3g Carbs, 2.2g Fiber 8.1g Net Carbs
Notes
  1. You can easily enough not tie your veggies into bundles, saute them, and they will taste exactly the same.
  2. I had leftover leeks so I steamed them and with the addition of gruyere cheese and bacon I made scrambled eggs the next night and for all the world it tasted just like quiche.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cranberry Orange Relish

3 Replies

Low Carb Cranberry Orange RelishCranberry Orange RelishThis Low Carb Cranberry Orange Relish is so easy to make it’s pathetic. It is also pathetically good.  With leftovers you can make Cranberry Orange Mousse and Cranberry Orange Cream Cheese Pie. This is not just for Thanksgiving anymore. I buy bags and bags of cranberries and freeze them so we can eat it whenever we want. It is easy enough to cut this recipe in half if you don’t want so much at one time…but you will.

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.

Cranberry Orange Relish
Print
Ingredients
  1. 1 12 oz. bag fresh or frozen cranberries. If frozen only thaw slightly before processing.
  2. 1 Medium Honeycrisp or Granny Smith apple peeled, seeded and rough chopped
  3. 20 Drops EZ-Sweetz*** or to taste
  4. 1 T Orange Extract
  5. 1 C Water
Instructions
  1. Put cranberries and apple chunks in food processor and pulse until you have small pieces. Do not over-process. Transfer to saucepan, add water and simmer about 10-15 minutes.
  2. Add orange extract and sweetener, cool and refrigerate. Good luck eating ¼ cup-it is very easy to eat a whole lot of this stuff but hey, even ½ cup only has 7½g net carbs.
  3. 12 ¼ C Servings
  4. 21 Calories .2g Protein, 0.0g Fat, 5.2g Carbs, 1.5g Fiber, 3.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/