Tag Archives: diabetic friendly

Keto Garlic Rosemary Roasted Radishes

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Garlic Rosemary Roasted RadishesGarlic Rosemary Roasted RadishesKeto Garlic Rosemary Roasted Radishes.  I have a lot of recipes using diakon radish as a fabulous potato substitute but for some reason no red radish recipes.  Red radishes are at least as easy to use and cook and are perfect for keto garlic rosemary roasted radishes.  I boil mine to get ahead of the roasting game but no matter what, they are going to lose some of their color.  These are a great accompaniment to a roasted rack of lamb but I didn’t have any lamb (I did the second time) so I did them with a big fat juicy pork chop topped with tons of what else…garlic and then sprinkled with my Italian Dipping Oil Herbs which I use and sprinkle on all kinds of things.  That other little smidgen of food on the plate is leftover Lemon Bacon Cabbage.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

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

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

Garlic Rosemary Roasted Radishes
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Ingredients
  1. 1½ Lbs Smallish Red Radishes Or About 2-3 Bunches
  2. 3 T Olive Oil
  3. 1 T Garlic Paste***
  4. 1-2 t Dried Crushed Rosemary (Depending On Taste)
  5. Coarse Salt
  6. Fresh Pepper
Instructions
  1. Preheat oven to 450°.
  2. Cut radishes in half. If some are larger slice them in quarters.
  3. Bring pot of water to boil, turn down to simmer add radishes, cover and cook 8-10 minutes or until fork tender.
  4. Drain until radishes are dry and the residual heat should do this in about 10-12 minutes.
  5. Add olive oil to radishes and toss to cover.
  6. Spread out on foil lined pan cut side up, salt liberally, and bake 15 minutes.
  7. Add garlic and rosemary to radishes, toss again and bake 5 minutes longer.
  8. Serve with lots of freshly ground pepper.
  9. 4 Servings
  10. 111 Calories, .9g Protein, 10.6g Fat, 4.4g Carbs, 1.7g Fiber, 2.7g Net Carbs
Notes
  1. Most of us think of radishes as a bit peppery but after cooking they will be slightly rosy in color (yes, they lose their bright red color) and quite mild in flavor.
  2. Serve these radishes in place of potatoes anytime, anywhere.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Lemon Bacon Cabbage

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Lemon Bacon CabbageLemon Bacon CabbageKeto Lemon Bacon Cabbage.  This is such a ridiculously easy recipe that I am a bit reticent to even put it up but…I’m doing it anyway. Please do take the time to drain your cabbage before adding it to the heavy cream as it will end up taking more time to reduce before eating since there is no cheese added to tighten it.  A good description of keto lemon bacon cabbage is that it is piquant, bright, creamy, and dreamy.  Goes with just about any meat dish and is particularly good with pork.

For some other terrific cabbage recipes please see German Red Cabbage,  Ethiopian Cabbage,  Baked Cabbage Steaks,  and  Cheesy Creamed Cabbage.

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.

Lemon Bacon Cabbage
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Ingredients
  1. 1 Large Head Cabbage (12-14 Cups)
  2. 1 C Heavy Cream
  3. ½ Lb Cooked & Crumbled Bacon
  4. ¼ C Lemon Juice
  5. 1 T Chicken Base***
  6. Pepper
Instructions
  1. Bring large pot of salted water to boil.
  2. Sauté bacon, drain and crumble. Save grease for other applications.
  3. Chop cabbage head into smallish pieces, turn down heat, add to water and simmer for about 10 minutes or until tender.
  4. Drain cabbage well.
  5. Heat heavy cream and add crumbled bacon reserving 2 T as garnish.
  6. Add chicken base, & lemon juice and simmer until just beginning to thicken.
  7. Add cabbage, mix, and heat thoroughly.
  8. Plate, grind on pepper to taste, and garnish with reserved crumbled bacon.
  9. 8 Servings
  10. 211 Calories, 4.3g Protein, 16.9g Fat, 9.1g Carbs, 3.6g Fiber, 5.5g Net Carbs
Notes
  1. Salting the water will help draw out some of the water in the cabbage.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Zaatar Yogurt Dip

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Keto Zaatar Yogurt DipZaatar Yogurt DipKeto Zaatar Yogurt Dip …with Mint. I eat this certainly more than from time to time and it is a knockout for breakfast, so sorry, I have never put it up as a recipe.  I will use any excuse to use za’atar and this simple Keto Zaatar Yogurt Dip is one of mine (excuses).  I call this a yogurt dip but you will seriously either need to get a very thick yogurt or simple make your own.

I do not advocate any of the commercial yogurts because they have thickeners and stabilizers in them.  I do make my own Strained Keto Yogurt but as I have gotten older I have begun mostly using Karoun Kefir Cheese Labne.  I can only tell you how fabulous it is …you will actually need to buy it to try it.  I guarantee you will never go back no matter how you eat yogurt.  Does it have things in it that my yogurt doesn’t have?  Yes, maybe one or two, but the bottom line is that it has a very high fat content with a much lower carb count.  The Aleppo pepper in the ingredients list is something I use a lot and is not listed in the recipe card. If you have it, please use it. The picture of the White Mountain Bulgarian Yogurt is an exception and if you want the absolute best yogurt you have ever tasted this is it.  Comes in a glass jar, is made with whole milk, with no fillers or thickeners of any kind and the only other ingredients are (4) four live cultures.  I don’t think it is suitable for this recipe because it is not strained and would be too liquidy with the added lemon juice in this particular zaatar yogurt dip but I do make Doogh with it.

Like za’atar and want more?  Chicken With Sumac & Za’atar,  Eggplant Soup,  Za’atar Salad,  and Za’atar Sumac Eggplant.

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.

Zaatar Yogurt Dip
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Ingredients
  1. 1 C Good Quality Thick Yogurt
  2. 1 T Za’atar (Divided) + More To Taste
  3. ¼ t Garlic Paste
  4. ½ T Dried Mint
  5. 1 T Lemon Juice
  6. ½ t Salt
  7. ¼ t Pepper (If Not Using Aleppo Pepper)
  8. 2-3 T Olive Oil To Drizzle
Instructions
  1. Mix yogurt, garlic, lemon juice, and ½ T za’atar until smooth.
  2. Smear on plate, sprinkle with salt, mint, rest of za’atar, and Aleppo pepper (If using).
  3. Drizzle on olive oil.
  4. Serve with cucumber coins, Kalamata olives, or any other low carb vegetables.
  5. 4 Servings
  6. 193 Calories, 2.1g Protein, 20.0g Fat, 2.7g Carbs, 0.2g Fiber, 2.5g Net Carbs
Notes
  1. Best refrigerated for several hours before service.
  2. Perfect as side sauce with rack of lamb or chicken.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Zaatar Salad

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Keto Zaatar SaladKeto Zaatar SaladKeto Zaatar Salad.  Many times it is not a recipe per se that is from a particular region of the world, but the spices that go into it that make it.  If you knew just some of the main Middle Eastern spices, tasted this, you might guess the salad came from somewhere in Africa or the Middle East.  In this case it is the za’atar that gives it away.  Yes, it is a spice blend but it is also a condiment on every table.  It is dipped into and sprinkled on everything.  It is also baked into breads, put into dips and sprinkled on eggs, and used as a rub on meats. Sumac is another oft used Middle Eastern spice.  It is a beautiful dark red in color with the taste of a kind of tart lemon.  Black seeds (Nigella Sativa) and not to be confused with black sesame seeds, are another to die for condiment on African and Middle Eastern tables and if you happen to have them they are perfect sprinkled on this salad. Pine nuts are a symbol of love and care for the people being fed as well as showing that the husband is capable of caring for his family.  Yes, pine nuts are expensive all over the world.  I try to eat zaatar 4-5 times a week and this keto zaatar salad is only one of them.  I most often put in on eggplant.

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.

Zaatar Salad
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Ingredients
  1. 4 C Chopped Lettuce (Your Choice & Mix & Match If/As Desired)
  2. 1 C Fresh Diced Tomatoes (About 2-3 Romas)
  3. 1 C Diced Cucumbers
  4. ½ C Thinly Sliced Red Onion
  5. 1 T Dried Mint
  6. ¼ C Olive Oil
  7. ¼ C Lemon Juice
  8. 2 Tablespoons Za’atar
  9. 1 T Crushed Garlic***
  10. 4 t Aleppo Pepper (If You Happen To Have It)
  11. 4 t Pine Nuts For Garnish (If You Happen To Have Them)
Instructions
  1. Place the first 5 ingredients in a large salad bowl (romaine through mint) and toss.
  2. Squeeze lemon juice & olive oil into a small bowl.
  3. Add garlic paste, 1½ T za’atar and whisk briskly.
  4. Drizzle salad with dressing mixture, then sprinkle with more za’atar, Aleppo pepper, & pine nuts.
  5. 4 Servings
  6. 162 Calories, 1.7g Protein, 15.2g Fat, 7.4g Carbs, 2.8g Fiber, 4.4g Net Carbs
Notes
  1. There are zero carbs in Aleppo peppers and pine nuts will only increase the fat as there are 92g fat per cup. Yikes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Caramelized Vietnamese Chicken

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

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

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

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

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

Keto Crack Pie

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Keto Crack PieKeto Crack PieKeto Crack PieKeto Crack Pie or maybe we should call this Keto Crack Pi. You know, I have so many keto~low carb~diabetic friendly recipes on this site that it is now fun to take some ridiculously high carb dish and ketofy it and this is one of them.  I was watching a series on Netflix called Chef’s Table and two of the (many-30?) chefs highlighted are David Chang & Christina Tosi.  If you want the whole story you will have to watch it on Netflix but I will say the whole series has been an absolute knockout.  Does Keto Crack Pie taste like the famous Momofuko or Milk Bar crack pie?  I don’t know because I have never had it for comparison but as far as keto goes this is good and I mean really good and it takes such a small piece to satisfy any sweet tooth.  From some of the reviews of the Original Milk Bar Crack Pie people say it is ridiculously sweet so I have toned that down but the essence is still there. Before I could even think about trying to make this I had to get coconut milk powder to replace regular milk powder which I wouldn’t use in a million years.  Good heavens, by adding water it’s like drinking a candied broth.  About the only things my Keto Crack Pie have in common with the original are egg yolks, butter, heavy cream, & vanilla extract.

So comparing apples to apples and using their picture for 8 servings these are the nutritional facts per slice:

534 Calories, 4.9g Protein, 32.5g Fat, 68.2g Carbs 1.0g Fiber 67.2g Net Carbs

Mine’s keto and theirs is um…a monstrosity.

I did not do well with dinner the day I made this.  As soon as I had taken the pics I could use, I ate that piece of pie.  It was about 1:30 in the afternoon and the stupid thing was so darned good and beyond my expectations that…I ate another piece and boom~I was a goner.  Had a glass of wine and called myself good to go with…no dinner.

How it looks and tastes:  I hope you can see how it looks. Color is a bit darker that a pumpkin pie. The filling is a very intense brown sugar flavor and not too unlike my Walnut Pecan Tart but maybe “lighter”?  I guess my best description can only be~heavenly.  Oh, did I mention, it’s easy?  Yeah well, it’s easy too. Update:  After having been in the refrigerator a little over 24 hours the pie has become very dense and not too unlike a thick New York Cheesecake.  Still tastes like a seriously rich and fabulous caramelly brown sugar pie.

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.

Keto Crack Pie
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Crust
  1. 1 C Almond Flour
  2. ⅓ C Ground Pecans
  3. ¼ C Allulose***
  4. ¼ C Melted Butter
Filling
  1. ½ C Softened Butter
  2. 1 C Allulose***
  3. 3 Drops Liquid Sucralose*** (Just Omit To Keep it Paleo)
  4. 2 T Coconut Milk Powder
  5. ½ C 40% Heavy Cream or Coconut Cream (Paleo)
  6. ¾ t Vanilla Extract
  7. 4 Room Temperature Egg Yolks
Crust
  1. Preheat oven to 340°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and Allulose and process until pecans are ground.
  4. Add pecan mixture to almond flour and mix in melted butter.
  5. Press into an 8" glass pie dish. Blind bake crust 12-15 minutes at 350° and then “tamp down” as it will puff up. Return to oven for about 5 additional minutes or until it starts to just turn slightly brown.
  6. Cool Crust Completely
Filling
  1. Preheat oven to 325°.
  2. Cream butter and coconut milk powder, mix in heavy cream, vanilla extract and Sucralose (if using).
  3. Slowly add Allulose.
  4. Add egg yolks all at once and mix just to blend.
  5. Mixture should be very thick, almost like a mousse.
  6. Spread evenly into cooled baked crust.
  7. Don't open the oven door until you are ready to take out the pie.
  8. Bake 17-18 minutes, turn down oven to 300° and bake another 8-10 minutes or until very puffy and light crusty brown on top. Turn off oven, leaving pie in for 5-10 more minutes. Don't worry it will collapse as it cools.
  9. Cool completely and refrigerate at least a couple of hours. If you can leave it alone, overnight is even better and uh, good luck on that one.
  10. 8 Servings
  11. 369 Calories, 5.2g Protein, 37.4g Fat 4.5g Carbs, 2.0g Fiber, 2.5g Net Carbs
Notes
  1. The original pie is dusted with powdered sugar and I just used a little bit (about ½ t) of the coconut milk powder.
  2. I have now made this pie for a second time using coconut cream and although it is good, the heavy cream wins-hand down.
  3. 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.
  4. 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.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Black Beanless Soup

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Low Carb Black Beanless SoupLow Carb Black Beanless SoupLow Carb Black Beanless Soup.  Finding myself a bit under the weather and not wanting to come up with a dinner, I decided to try to come up with a new soup.  Whoever knows what appeals to someone who is miserable but black bean soup came to mind and the idea of my having black beans, or any other beans for that matter was a joke but I wanted something with a strong cuminy flavor.  I already had all the common vegetables in the fridge so…I got them out and started this so easy low carb black beanless soup recipe.  If I had half a brain the day I did this I would have put some shredded pork into it but since the brain had gone missing, I missed my opportunity.  It is however something I would highly recommend and will not add any carbs. Not many calories but the flavor is…terrific.

This is going to make a pot-load of soup so either make ½ the recipe or make it for a large crowd.  Remember, I made this because I was sick and going to eat it for more than several days and…I only made a ½ recipe.

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.

Black Beanless Soup
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Ingredients
  1. 4 Slices Bacon (About ¼ Lb) Sautéed & Crumbled (Reserving Bacon Grease In Pan)
  2. 2 C Riced Cauliflower
  3. 1 C Finely Chopped Celery (About 2 Large Ribs)
  4. 1 C Finely Chopped Red Pepper
  5. ½ C Finely Chopped Onion
  6. ½ C Finely Chopped Carrot (About 1 Small)
  7. 4 C Water (Or Chicken Stock)
  8. 1 T Chicken Base***
  9. 1 T Cumin + More To Taste
  10. 1 T Pickled & Chopped Jalapenos
  11. 1 T Pickled Jalapeno Juice
  12. 2 t Crushed Thyme
  13. One Can Small Diced Tomatoes
  14. 1 Sliced Avocado (Garnish)
  15. Green Onion Tops (Garnish)
  16. Lime Wedges (Garnish)
  17. Cilantro (Garnish)
  18. Dollop Crème Fraiche Or Sour Cream (Optional As Garnish)
  19. Freshly Ground Pepper
Instructions
  1. In a large pot sauté bacon, remove, reserving grease.
  2. Add celery, red peppers, onions, carrots, & thyme and sauté 8-10 minutes.
  3. Add water, chicken base, (or stock) riced cauliflower, cumin, jalapenos & juice, and the juice from the tomatoes + ½ of the tomatoes, reserving the rest.
  4. Bring to simmer and cook until vegetables are soft.
  5. Take out about ½ of the vegetables, add back bacon, and with a stick blender, blend until mostly pureed. Add back vegetables and reserved diced tomatoes, bring to temperature, and garnish as desired.
  6. 8 Servings
  7. 65 Calories, 3.5g Protein, 2.6g Fat, 7.1g Carbs, 2.2g Fiber, 4.9g Net Carbs
Notes
  1. For added fat, drizzle a little olive oil over soup.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Coffee Laced Chocolate Cake

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Low Carb Coffee Laced Chocolate CakeLow Carb Coffee Laced Chocolate CakeLow Carb Coffee Laced Chocolate Cake.  No, not a coffeecake,  a low carb coffee laced chocolate cake with a coffee whipped cream icing.  I made a high carby version of this cake for many years but that all stopped abruptly when 9½ years ago I was handed the diagnosis of diabetes and life was suspended…for about a day.  I am so lucky to have worked in kitchens all over the country and coupled with my (at the time) knowledge of what the Atkins Diet had been back in the 70’s (I lived it) I have been able to pull this website together with over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes.  I have mostly chosen to concentrate on things not related to desserts but this cake is so good and so easy I have decided to post it and yes, I do have other desserts and here are just three:  Pecan Sandy Bars,  Cinnamon Flan, and Butter Pecan Mousse which actually tastes exactly like the ice cream of the same name.

Anyway, I digress.  This is a super easy cake to make assuming you have the ingredients.  I used to make this in round pans with the frosting in between split layers but again, for ease I have put it into a square pan and only frosted the top. You may do it as you wish.

I want to take a minute to remind you that if you are going to do much baking, it is important to use professional pans.  I use the pan sizes listed here and they are one of the best kitchen and baking investments you will ever make. If, you decide to test some of the baked items on this site by making a ½ recipe here is a little trick and um yes, I do it all the time.  Example: If a recipe calls for a 10”x10” Pan which has 100sq” then the half pan would be the 7”x7” at 49sq”

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

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

Chocolate Coffee Cake
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Cake
  1. 2 C Finely Shredded Zucchini
  2. ½ C Coconut Flour
  3. ½ Cup Cocoa Powder
  4. 1 C Allulose***
  5. 12 Drops Liquid Sucralose***
  6. ¼ C Hot Water
  7. 2 t Coffee Powder
  8. 2 t Baking Powder
  9. ¼ C Melted Butter
  10. ¼ C Melted Coconut Oil
  11. 4 Eggs
  12. 2 t Vanilla
  13. ¼ C Sour Cream
Topping
  1. ½ C Heavy Whipping Cream
  2. 1 t Vanilla Extract
  3. 2 Drops Liquid Sucralose*** (Or Sweetener of Choice)
Instructions
  1. Preheat oven to 350°.
  2. Mix coconut flour, cocoa, and baking powder.
  3. Beat eggs, sour cream, coconut oil, and butter.
  4. Mix hot water with coffee powder and add sucralose.
  5. Beat in Allulose, vanilla, and coffee water until well blended and mix into dry ingredients.
  6. Quickly stir in zucchini and pour into a buttered 8”x8” pan.
  7. Bake for about 35-40 minutes or until toothpick inserted in center comes out cleanly.
  8. Cool completely.
  9. Whip cream, add vanilla extract and sweetener and top cake.
  10. Dust with a bit more coffee powder.
  11. 12 Servings
  12. 183 Calories, 4.0g Protein, 15.9g Fat, 6.5g Carbs, 3.4g Fiber, 3.1g Net Carbs
Notes
  1. Don't dilly dally around after you have added the zucchini. Get it into your pan and into the oven quickly.
  2. If your zucchini begins to give up some of it's liquid after you have grated it, then squeeze it as best you can before adding it to the cake batter. I just wait to grate mine until I'm ready to fold it into the batter.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Soup

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Low Carb Chicken SoupLow Carb Chicken Soup. There is not anything much more satisfying than a bowl of low carb chicken soup after a hard day’s work and this will not disappoint.  It’s hearty, stick to your ribs, has all the flavors, and none of the carbs, and made rich with the addition of 40% heavy cream.  This has been a restaurant trick for a long time but I think because of the fat fear mongering that is going on to this day, people have been afraid to use it and happy to not think about it when served in a restaurant.

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.

Chicken Soup
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Ingredients
  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)
Instructions
  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 and simmer until hot.
  5. Thin with liquid (stock) as necessary.
  6. Serve with lots of freshly cracked pepper.
  7. 8 Servings
  8. 312 Calories, 3.2g Protein, 29.6g Fat, 2.7g Carbs, 0.8g Fiber, 1.9g Net Carbs
Notes
  1. If using a commercial chicken stock only add chicken base to taste as the stock will probably have lots of salt.
  2. Now that you have the basic recipe you can delete and/or insert you own herbs to suit your tastes.
  3. And oh yeah, leftover frozen turkey works just as well for this dish.
  4. I find it quite satisfying to pull a whole chicken and 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.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crispy Pork Belly

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Keto Crispy Pork BellyKeto Crispy Pork BellyLow Carb Crispy Pork BellyLow Carb Crispy Pork BellyKeto Crispy Pork Belly. When eating keto or zerocarb actually leads to crunchy. Oh, I don’t mean a bit of crunch, I mean probably the crunchiest food on earth-Pork Skin. The first time I ever had this most exquisite of foods was about 30 years ago.  We were on Vancouver Island in the Chinatown area of Victoria and ducked into some funky little hole in the wall restaurant.  You know how it is, nobody speaks English, I’m just trying to find out what this pork belly stuff is before I order some of it.  One thing led to another and with zero understanding of what I was ordering, I pulled down my pants, took a chance, closed my eyes, and ordered it anyway.  I am here to tell you that to this day I have never had anything that compared to that first bite of what we now call keto crispy pork belly.  I truly thought if there was a heaven, I had just entered the kingdom.  So…life happens and though from time to time I would try to find this pork belly again, I never did until one day…I decided to make my own. 

Now I have had and made my own chicharrones but they are not the same.  They are of course fabulous in their own right but absolutely not the same as a keto crispy pork belly even though they are both made with the same product.  Since I had come up with my own Low Carb Hoisin Sauce a while ago this had been percolating and I have had it more than a couple of times now.  Because I can, I serve it with hoisin but I wanted to not only make it very easy for you but to also give you the authentic Chinese version which is the easiest way imaginable.  And this is maybe one of the best things of all here:  These succulent little bits of keto crispy pork belly goodness can be…gasp…eaten with your fingers. If you don’t have the same Norpro tenderizer I have then you can use a fork to pierce the skin and it will just take a bit more time and elbow grease and some say you don’t even need to pierce the skin.

I have shown keto crispy pork belly with 3 pieces as an appetizer and 6 pieces as a dinner.  If you think you can eat more than 6 pieces, I would advise trying 6 pieces to begin with and then going for more.  It is tempting to eat more but an hour or two later they will sneak up on you and you will feel full beyond belief.  I mean let’s face it, you will be eating nearly all fat.

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.

Crispy Pork Belly
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Ingredients
  1. 1½-2 Lbs Skin On Slab Of Pork Belly (I Get Mine In A Vietnamese Grocery)
  2. ½ t Five Spice Powder
  3. ½-1 t Salt
Instructions
  1. Put pork belly meat side down on a plate lined with a paper towel leaving skin uncovered for 2-3 days. The skin will get really hard and this is what you want.
  2. On the day of cooking bring belly to room temperature.
  3. With skin up and using the tool shown or a sharp fork, pierce the skin many times.
  4. Turn belly skin side down and score into what will be 24 pieces. Not only does scoring aid in portion control, (who needs that anyway)? It also keeps it from humping or twisting.
  5. Mix, spread, & rub salt & powder into cuts over belly bottom only.
  6. Make an envelope out of foil and place belly skin side up inside. DO NOT COVER.
  7. Heat oven to 450°.
  8. Place belly into oven for 35 minutes and DON'T open the door.
  9. Turn down heat to 350° and continue cooking for another 30-40 minutes. Again DON'T open the door.
  10. Turn off oven and leave belly alone for another 15 minutes.
  11. Remove from oven and with skin side down and using a large knife, (chef's knife is best) begin cutting through the scores and into the skin. You are going to need a little pressure to push through the crispy skin.
  12. 8 Servings As Appetizer
  13. 240 Calories, 13.0g Protein, 21.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
  14. 4 Servings As Dinner
  15. 480 Calories, 26.0g Protein, 42.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. Don't go nuts with the five spice powder or salt. A little dab will do ya.
  2. If by some chance the skin is not totally crispy don't worry as all is not lost. You can turn on the broiler and broil for 1-2 minutes but be careful because at this point it is easy to scorch it.
  3. Of course you can use a larger slab of belly for more people.
  4. If you think you want the Norpro tenderizer, I ordered it through my local hardware store for $7.00. Not a well know item but I think most any hardware store can order it for you.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Roasted Tomato Bisque

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Keto Roasted Tomato BisqueLow Carb Roasted Tomato BisqueKeto Roasted Tomato Bisque. Not many more foods evoke the memories of childhood better than tomato soup and keto roasted tomato bisque will do the trick. That little blob of white in the soup is Crème Fraîche because I had it and a dollop of sour cream does the trick too.  One of the nice things about this low carb roasted tomato bisque is the way you can “soup” it up.  It can be plain Jane or you can add herbs and spices for a variety of different flavors.  Have it plain the first day and with basil or Italian Herbs with garlic the next. There are unlimited possibilities.

See that little hank of green stuff?  I was in the produce department at my local grocery and my friend David was trimming the tops off the fennel into a a box so, I ask him if I could have a little of the garbage.  He looked me straight in the eye and said “Deborah, call it what it really is and by its proper name.  We call it compost.”  So there it is, my soup is garnished with “compost”… and it was delicious.

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.

Tomato Bisque
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Ingredients
  1. 1 C Finely Chopped Onion
  2. 1 C Finely Chopped Carrot (About 1 Medium)
  3. 1 C Finely Chopped Celery (About 1 Large Rib)
  4. ¼ C Butter
  5. 4 C Water
  6. 1 T Chicken Base***
  7. Two Cans Diced Fire Roasted Tomatoes
  8. ½ C Heavy Cream
  9. Freshly Ground Pepper
  10. 8 T Olive Oil
  11. Parmesan Cheese (Optional As Garnish)
  12. Dollop Crème Fraiche Or Sour Cream (Optional As Garnish)
Instructions
  1. Add butter to pot, melt, add all vegetables, and sweat for about 8-10 minutes.
  2. Add water & chicken base, cover and simmer until vegetables are soft.
  3. Add tomatoes and heat.
  4. With an immersion blender, whiz until smooth, add heavy cream and bring to temperature.
  5. Drizzle 1 T olive oil each cup soup and garnish as wanted.
  6. 8 Servings
  7. 263 Calories, 1.1g Protein, 25.8g Fat, 6.7g Carbs, 2.2g Fiber, 4.5g Net Carbs
  8. 6 Servings
  9. 350 Calories, 1.5g Protein, 34.4g Fat, 8.9g Carbs, 2.9g Fiber, 6.0g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Lemon Bacon Scallops

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Low Carb Lemon Bacon ScallopsLow Carb Lemon Bacon ScallopsLow Carb Lemon Bacon ScallopsLow Carb Lemon Bacon ScallopsKeto Lemon Bacon Scallops.  If there is one driving force in any restaurant, it is to get and keep repeat customers by making drool worthy food which will bring them back with the memory of that food.  These keto bacon lemon scallops are one of those foods and yes, they are truly drool worthy, extremely easy to make and easy to impress with.  I have listed them as an appetizer and 5-6 of them make a terrific lowcarb keto dinner.

Here in Portland, OR I have had more than several restaurants that have done this to me and guess what.  I return-again and again and again.  In my case it is usually a sauce that goes with a steak.  Of course it’s not the steak that’s memorable but the sauce that showcases the steak and maybe think a simple Béarnaise or a lemony Buerre Blanc.  The next time I return they have some equally different sauce and I am hopelessly hooked.

I showed you the label from my scallops packaging because I always find it rather amusing that I live on the Left Coast and (all) the scallops here come from the East Coast and if I were to eat totally locally, I would never get these succulent morsels of delight.

An important note about scallops:  Don’t be afraid to ask if they are DRY or “soaked” (wet) because it makes all the difference in the world.  Yes, they are expensive, but DRY scallops are the only thing to buy. Soaked, as denoted by the name, have been subjected to sodium tripolyphosphates (STTP) for several reasons but the biggie is additional profit. Scallops are naturally about 75% water by weight and by adding an additional 10%-12% water & chemicals, at least to this person’s senses, is out-and-out cheating let alone rendering them uselessly mired in a milky water and which makes them impossible to sear.  I don’t know about you but I am not interested in paying $20.-$25. per pound for water and chemicals.  The same goes for most commercial chicken.  It has also been injected with sodium tripolyphosphate, is watery, and can’t be fried very successfully as it sputters and spatters when the water hits the hot frying oil.  If you are interested, here is a good read about Sodium Tripolyphosphates and how you may be being cheated.  It may not be much in one little shrimp or one little scallop but when taken in the totality of the whole of the fishing, ham and poultry industries it is probably in the billions of dollars per year. Scary.

Lastly, I would advise always buying fresh, never frozen, scallops because freezing and thawing will form ice crystals drawing out natural liquids and make them difficult to cook properly.  Nature has a way of taking care of itself, if left to its own devices, and freezing them is not natural.  Buy what you need and don’t ever freeze them.

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.

Lemon Bacon Scallops
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Ingredients
  1. 8-12 Room Temperature Large Scallops Or About 1 Lb.
  2. 1 T Butter
  3. 4 Slices Cooked & Crumbled Bacon (Save Fat For Another Use)
  4. ½ C Heavy Cream
  5. 2 T Lemon Juice
  6. 2 T Parmesan Cheese
  7. 1 T Dried Chives (Yes, Fresh Are Terrific Too)
  8. 1½ t Chicken Base*** (Your Salt)
  9. 4 Thinly Cut Lemon Slices
  10. Freshly Ground Pepper At Service
Instructions
  1. Cook and crumble bacon. Set aside. (Save Fat For Another Use)
  2. Bring butter to beginning to brown in a hot sauté pan, place scallops in butter, and depending on size, sear about 1½-2 minutes without moving them.
  3. Turn, sauté another 1½-2 minutes, and immediately plate with a slice of lemon.
  4. Turn down heat, add heavy cream, lemon juice, chives, bacon, & chicken base and reduce slightly.
  5. Mix in Parmesan cheese.
  6. Drizzle sauce over scallops and serve with freshly ground pepper.
  7. 4 Servings
  8. 241 Calories, 11.7g Protein, 19.2 Fat, 1.7g Carbs, 0.g Fiber, 1.7g Net Carbs
Notes
  1. Make sure you have everything ready, including the bacon, as this goes very quickly.
  2. If you are using larger scallops then two per person might be enough (As an appetizer). I am a piggy when it comes to scallops so I ate three of them. As you can see in the dinner pic I scaled down to five because I also ate other things with them and yes, of course they make a drool worthy dinner too.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/