Tag Archives: diabetic friendly

Low Carb Mini Rolls

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

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

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

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

Keto Pork Rind Wraps

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Keto Pork Rind WrapsKeto Pork Rind WrapsKeto Pork Rind WrapsKeto Pork Rind WrapsKeto Pork Rind WrapsKeto Pork Rind WrapsKeto Pork Rind Wraps. There may be lots of recipes for keto wraps and this is just my simple version. I did not put any flavoring (except salt) into them as you can flavor them any way you wish and that might certainly include sweetened. I made mine in a small sauté pan to control even sizing but they could just as easily be done on a countertop griddle. To keep it simple and because I already had everything I needed, I did pulled pork burritos and you can experiment any way you wish. Of course I didn’t use all eight of the wraps and since I only used two, I put them two each encased in film and froze the rest of them for later use. The first next thing I am going to do with them is tear them into pieces to use as scoops in one of my dips which might include…I just made some Smoky Eggplant Dip, tore two wraps into what I call rags, and they were perfect. I didn’t do it but it would be nice to display 6 folded wraps on a plate and let people communally tear their own pieces.

The last picture are three small wraps filled with almond whipped cream & raspberries and topped with same and pictured is the new 5” pan I bought especially to make the smallest 4½” wraps. The recipe is only for the keto pork rind wraps and nothing else. They have next to zero carbs and you will have to decide what other low carb foods you want to stuff or eat them with and I have since eaten them as a fabulous BLT wraps.

In my first foray using them for a dinner I used pulled pork sprinkled with cumin inside & out, cheddar cheese, guacamole, sour cream, jalapeno peppers and cilantro but the sky’s the limit on what you can do with keto pork rind wraps. Next time I get a duck I am going to use them as Chinese pancake to make Peking Duck.

I use Plain Pork King Good rinds and they can be purchased any number of places-I buy mine from Netrition. Once you have these you should find all kinds of way to use them. Maybe…Chicken or Cheese Enchiladas? Or maybe just plain pancakes with butter and sugar-free syrup.

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.

Pork Rind Wraps
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Ingredients
  1. 4 Eggs
  2. ½ C Plain Pork Rind Crumbs
  3. 4 Oz. Softened Cream Cheese
  4. ⅓ C Water
  5. ¼ t Salt
Instructions
  1. Beat all ingredients until well mixed.
  2. Let rest 10-15 minutes.
  3. 2 T to one 4½" wrap.
  4. Scant ¼ C to one 5" wrap.
  5. Scant ⅓ C to one 6" wrap.
  6. Scant ½ C to one 8 " wrap.
  7. Heat a non-stick sauté pan to medium low, put mixture into center of pan and swirl it like you would a crepe.
  8. When the top is dry and edges begin to curl and turn a golden brown, flip like a pancake and cook about another minute or two.
  9. Don't try to hurry the process as you will end up with a few messy ones if you do.
  10. Yield 18-4½” wraps for the smallest jobs. (For me? I'm thinking Peking Duck)
  11. Yield 12-5" for smaller wraps and desserts.
  12. Yield 8-6” wraps/soft tortillas/taco shells. Use as crepes either sweet or savory, tear in rags to use as scoops for dips…
  13. Yield 5-8” wraps to get the big jobs.
  14. 18 Servings
  15. 45 Calories, 3.6g Protein, 3.2g Fat, 0.1g Carbs, 0.0g Fiber, 0.1 Net Carbs
  16. 12 Servings
  17. 67 Calories, 5.5g Protein, 4.9g Fat, 0.3g Carbs, 0.0g Fiber, 0.3 Net Carbs
  18. 8 Servings
  19. 101 Calories, 8.2g Protein, 7.4g Fat, 0.5g Carbs, 0.0g Fiber, 0.5 Net Carbs
  20. 5 Servings
  21. 162 Calories, 13.1g Protein, 11.5g Fat, 0.8g Carbs, 0.0g Fiber, 0.8 Net Carbs
Notes
  1. Wraps are delicate while warm then extremely pliable and will not break or crack after cooling.
  2. 1-2 days in the fridge, long time in freezer.
  3. Oh, the possibilities.
  4. You may start seeing things in the designs that come out in the cooking. (I'm just sayin)
  5. Now go wrap to your heart's content.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Caprese Salad

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Caprese SaladCaprese SaladCaprese Salad. You know, I have zero idea why I have never posted a recipe for Caprese Salad before. Maybe because it is so simple and I assume people just know about it. It can literally be thrown together and on the table in a couple of minutes. I originally bought the ingredients because I was going to make myself a personal size lowcarb Cheese Pizza and then I was going to make heaping plate full of Chicken Parmesan over Sprouts and you know how it goes, life changes on a dime and many times so do my food plans. I did add a small chunked up avocado because all the flavors go so well together so…add some or not, your choice. I never did make that pizza but I did end up having Caprese Salad a couple times more. Oh Well.

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.

Caprese Salad
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Ingredients
  1. 1 Lb Any Color Small Tomatoes Halved (About 2 Cups)
  2. 8 Oz. Small Mozzarella Balls Halved (If You End Up With Pearls Leave Whole)
  3. ¼ C Fresh Slivered Basil
  4. 2 T Olive Oil
  5. Salt
  6. Freshly Ground Pepper
Instructions
  1. Arrange tomatoes and Mozzarella balls evenly.
  2. Sprinkle generously with salt & pepper, drizzle with olive oil and scatter basil over all.
  3. 4 Servings
  4. 144 Calories, 5.6g Protein, 12.2g Fat, 3.1g Carbs, 1.1g Fiber, 2.0g Net Carbs
Notes
  1. If you can't put 6 ingredients together, (including salt & pepper) in less than five minutes you are in serious trouble.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Italian Creamed Shrimp

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Italian Creamed ShrimpItalian Creamed Shrimp. I served mine on Spaghetti Squash but it would be great on boiled sprouts or any number of other lowcarb noodles. Easy quick recipe when you don’t have lots of time which seems to be in short supply these days. I do make and freeze spaghetti squash to have on hand when I want it and the same with Cauliflower Grits but what you serve with your Italian Creamed Shrimp will be up to you.

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.

Italian Creamed Shrimp
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Ingredients
  1. 1 Lb Shrimp (I Used Smallish Uncooked 51-60 Ct But Any Size Will Work)
  2. 2 Oz Good Quality Shaved & Chopped Ham
  3. 1-2 T Butter (If Using Small (Not Bay) Shrimp You Can Cook Shrimp In Sauce)
  4. 1 C 40% Heavy Cream
  5. 2-3 T Lemon Juice
  6. 1 t Garlic Paste***
  7. 1½ t Chicken Paste*** (This Is Your Salt)
  8. ¼ t Italian Herbs
  9. ½ C Parmesan Cheese
  10. Freshly Ground Pepper
Instructions
  1. If shrimp have their shells you’ll need to shell them and sauté briefly in browned butter until done. Set aside.
  2. Chop shaved ham.
  3. Add heavy cream, lemon juice, garlic paste, chicken base, and herbs to large sauce pan and reduce just slightly. Add ham and if using small shrimp add now to cook and remembering that cooking small shrimp takes nearly no time.
  4. Add Parmesan cheese and briefly heat.
  5. Add cooked shrimp if using larger size only to heat.
  6. Plate.
  7. 4 Servings
  8. 504 Calories, 30.1g Protein, 38.2g Fat, 2.7g Carbs, 0.0g Fiber, 2.7g Net Carbs
Notes
  1. Over cooking shrimp is not cool. Heat and shrimp do not go well together and will only turn them into little rubber balls.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Asian Beef & Cabbage

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Low Carb Asian Beef & CabbageLow Carb Asian Beef & CabbageLow Carb Asian Beef & CabbageLow Carb Asian Beef & Cabbage. There are probably a thousand ways to fix a low carb Asian beef & cabbage and this is the way I do mine. It’s filling, satisfying and quite piquant.

Don’t have any stories to tell or tips for you here, it’s just an easy, quick dinner for four people when you don’t have the time or inclination to do much cooking but you still want to fix something really tasty for dinner. I added a hard boiled egg and a few tomato slices because I do only eat once a day but honestly you don’t necessarily need anything else. If you are so inclined, this is the recipe for my Hoisin Sauce.

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

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

Asian Beef & Cabbage
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Sauce
  1. ¼ C Tamari
  2. 2 T Water
  3. 1 T Fish Sauce
  4. 1 T LowCarb Hoisin Sauce (Optional And I Make My Own)
  5. 2 t Allulose
  6. 1 t White Vinegar
  7. 1 t Sherry Cooking Wine
Stir Fry
  1. 1 Lb Ground Beef
  2. 1 Head Cabbage Shredded (10-12 Cups)
  3. 1 Small Onion Thinly Sliced
  4. ½ C Mixed Red, Orange, or Yellow Pepper Sliced Thinly.
  5. 1 T Olive Oil
  6. 1 t Sesame Oil (Optional But Good)
  7. 4 Cloves Garlic Paste
  8. 2 t Ginger Paste
  9. ¼ C Cilantro Chopped (For Garnish)
  10. 2 T Green Onions For (Garnish)
Instructions
  1. Mix all sauce ingredients in a small bowl.
  2. Heat oil in large pot and sauté onions until just barely beginning to get limp.
  3. Add sliced peppers.
  4. Add garlic and ginger & cook 30-45 seconds.
  5. Add beef and cook until browned.
  6. Add cabbage and about ½ the sauce, mix well, cover and cook until cabbage is cooked and wilted.
  7. Uncover, add rest of sauce and cook until sauce is reduced a bit.
  8. Garnished with cilantro.
  9. 4 Servings
  10. 452 Calories, 35.7g Protein, 27.4g Fat, 16.6g Carbs, 4.7g Fiber, 11.9g Net Carbs
Notes
  1. This may seem a bit high carby to some but remember, it is probably all you will eat besides maybe a small salad.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Asian Butter Mushrooms

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Keto Asian Buttery MushroomsKeto Asian Buttery MushroomsKeto Asian Buttery MushroomsKeto Asian Butter Mushrooms. What a packed wallop of flavor and I’d call them umami on steroids. Surprisingly easy to fix and should be on your table in about 20 minutes. You can use just about any mushroom you want except maybe enoki mushrooms. Yes, they have a fabulous delicate flavor but they are fragile and do not hold up to cooking all that well. I have a picture with these wonderful keto Asian butter mushrooms served with a steak and also, I had a bit of leftover sauce so I used it to dress some mung bean sprouts. Now, if you don’t like butter do not make these because they have more butter than just about anything else I know of.

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

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

Asian Butter Mushrooms
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Ingredients
  1. 1-1¼ Lb. Mixed Mushrooms Room Temperature
  2. 4 T Butter
  3. 2 T Tamari
  4. 1 T Water
  5. 2 t Allulose
  6. 1 t Fish Sauce
  7. 3 T Butter For Finishing (Yes More)
  8. 3 T Finely Cut Green Onion Tops
  9. 1 T Chopped Cilantro
Instructions
  1. On medium high, bring 4 T butter to browning in a hot pan.
  2. Roughly Slice or chop mushrooms, add to pan and do not stir for 3-4 minutes.
  3. In small dish mix tamari, water, Allulose, and fish sauce.
  4. Cut green onions and cilantro.
  5. Now stir mushrooms, assuming they have begun to brown.
  6. If you have larger chunks of mushrooms start them first, then add smaller mushrooms as they will take less time to cook.
  7. Add 2 T green onions and sauce mixing well, reducing liquid and remove from heat.
  8. Add finishing butter 1 T at a time.
  9. Plate and sprinkle with remaining green onions and cilantro.
  10. 6 Servings
  11. 134 Calories, 2.3g Protein, 13.6g Fat, 1.9g Carbs, 0.6g Fiber, 1.3g Net Carbs
Notes
  1. As you can see I used 5 different mushrooms but use any single mushroom or mix as wished.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Lime Vinaigrette Salad Dressing

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

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

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

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

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

Keto Cucumber Salsa

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Cucumber SalsaCucumber SalsaCucumber SalsaKeto Cucumber Salsa. This cucumber salsa is pathetically easy, can be ready in 10 minutes at most, and goes with just about any meal. I can’t imagine most of you have not had salsa in one form or another and this keto cucumber salsa is just a cool refreshing variation. The mint is optional but very good with all the other ingredients so, maybe give it a test with a bite or so and then make your decision to add it or not.

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.

Cucumber Salsa
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Ingredients
  1. ½ Large Cucumber
  2. 1 Large Or 2 Small Roma Tomatoes
  3. ¼ C Purple Onion
  4. ¼ C Chopped Cilantro
  5. 2 T Lime Juice
  6. 2 T Chopped Pickled Jalapeno Peppers
  7. 2 T Green Onion Tops
  8. 1 T Olive Oil
  9. ½ t Dried Mint (Optional But Good)
  10. ¼ t Garlic Paste
  11. ¼ t Salt + More To Taste
Instructions
  1. Peel and seed cucumber.
  2. Chop and blend all ingredients.
  3. Refrigerate until just cold.
  4. That’s all folks.
  5. 6 Servings
  6. 35 Calories, 0.6g Protein, 2.6g Fat, 2.6g Carbs, 1.0g Fiber, 1.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Spicy Asian Pork Tenderloin

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Spicy Asian Pork TenderloinSpicy Asian Pork Tenderloin

 

 

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

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

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

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

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

Keto Andouille Daikon Stew

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Keto Andouille Daikon StewKeto Andouille Daikon StewKeto Andouille Daikon StewKeto Andouille Daikon Stew. Long ago I was looking for what I thought was the best and most authentic tasting Andouille sausage and the one pictured was it, and is to my taste. You are going to use the one you like best. I ordered 5 or 6 different sausages from Cajun Grocery and the one shown is what I found to be THE most authentic. Make no mistake, this stew is good, good, good and even better when served with my Cauliflower Grits and not to be confused with plain ole cauliflower rice although that will work too. The blackening seasoning is also what I use and the reason I like it so much is the blend. It’s heavy on thyme, not just all cayenne pepper.

I know many of you want recipes done in a crock pot but the great thing about this keto andouille daikon stew is, it is made quickly with no long simmering for hours. You know how stews can be. They tend to grow and in this case, you may be glad if you have leftovers. If you are looking for even more protein then 1-2 added pulled meat chicken thighs also might be good and…it will also tend to thicken your stew.

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.

Andouille Daikon Stew
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Ingredients
  1. 2 Lbs Andouille Sausage
  2. 2 Lbs Daikon Radish
  3. 1 Lb Button Mushrooms
  4. 4 Slices Bacon
  5. 2 T Butter
  6. 1 Medium Onion Diced
  7. 2 T Garlic Paste***
  8. 3 T Tomato Paste
  9. 1-1½ t Cajun Spices (Your Favorite)
  10. 1 t Dried Thyme
  11. 1 t Liquid Smoke
  12. 9-10 C Water (Or Chicken Stock)
  13. 1-2 T Chicken Paste*** (If Using Water)
  14. ¼ t Guar Gum or Xanthan Gum > or < As Needed To Thicken A Bit. (Mine Are Mixed)
  15. 1 C Sour Cream
  16. ¼ C Green Onions
  17. Salt To Taste And Only If Needed
Instructions
  1. Peel, cut and put daikon radish in 5 C water, cover, and simmer until tender.
  2. Slice mushrooms about ¼” thick.
  3. Dice onions.
  4. Cut Andouille to bite size pieces.
  5. Cut bacon into ½” pieces and sauté until soft but not too crispy. Leaving fat in skillet, put bacon into large bowl.
  6. Add onion and sauté in bacon fat until softened. Add to bowl.
  7. Add butter to any bacon grease, turn up heat and sauté mushrooms until just beginning to brown. Add to bowl.
  8. Add andouille sausage to skillet and brown slightly. Add to bowl.
  9. Turn down heat, add tomato paste, garlic, liquid smoke and spices and cook 2-3 minutes.
  10. Add water from cooking the daikon, additional 4-5 C water, chicken base, and stirring to mix, simmer 4-5 minutes. Add kitchen bouquet if using and while whisking, slowly sprinkle in guar gum-xanthan gum to barely thicken.
  11. Add back bowl of cooked food to heat.
  12. Garnish with 2 T sour cream and sprinkle with green onions.
  13. 8 Servings
  14. 411 Calories, 24.3g Protein, 30.0g Fat, 10.8g Carbs, 2.6g Fiber, 8.2g Net Carbs
Notes
  1. I have shown two ways to cut your daikon radish and the idea is to have nice bite sized pieces.
  2. If you like really spicy stew you may add ½ t of cayenne pepper but for sure taste this before adding additional spices. The Andouille is (should be) spicy and so should your Cajun spices.
  3. If you like Worcestershire sauce then put it on the table and let people add their own.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Anise Eggplant

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Keto Anise EggplantKeto Anise EggplantKeto Anise Eggplant.  When I began thinking about this recipe I had just been in a new (my side of the river) Middle Eastern market where I picked up three of those beautifully small fit in-the-palm-of-your-hands eggplants. I have yet to find them again anywhere so I have decided to do the recipe with regular eggplant rounds. Any variety will work except perhaps the tiny pea eggplants as I really think after cutting them in half they would all but disappear.

Aside from the fact that these keto anise eggplant are visually stunning, they are Tom Terrific delicious. If you have an Asian market near you, you can sometimes find small eggplants there. Don’t worry about the color as they will all look the same after cooking and the only difference will be the shape.

That beautiful little dish? It made its way all the way from Morocco to my humble kitchen.

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.

Anise Eggplant
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Ingredients
  1. Very Small Eggplants Cut In Half Or
  2. 1 Medium Eggplant Cut Into 1” Thick Rounds (8-10 Rounds)
  3. ¼ C Olive Oil
  4. Salt
  5. 2-3 T Ground Anise Seeds
  6. 2-3 T Za’Atar
  7. 1-1½ T Aleppo Pepper
  8. More Salt
  9. ¼ C Labne (Best) Or Full Fat Yogurt
Instructions
  1. Preheat oven to 375°
  2. Drizzle olive oil on foil lined sheet pan.
  3. Lay out eggplant drizzle and brush on more olive oil.
  4. Lightly sprinkle with salt.
  5. Sprinkle generously with ground anise seeds and za’atar.
  6. Bake 40- 45 minutes or until just soft.
  7. Dab top each round with about 1-2 t labne or yogurt (depending on round size).
  8. Sprinkle lightly again with salt.
  9. Sprinkle with more za’atar.
  10. Sprinkle with Aleppo pepper.
  11. Allow 1-2 rounds again, depending on size.
  12. 6 Servings
  13. 95 Calories, 0.9g Protein, 8.9g Fat, 3.2g Carbs, 1.0g Fiber, 2.2g Net Carbs
  14. 4 Servings
  15. 142 Calories, 1.4g Protein, 13.4g Fat, 4.8g Carbs, 1.5g Fiber, 3.3g Net Carbs
Notes
  1. I ground my anise seeds in a small processor and it can also be done with a mortar & pestle. It does not need to be powdered, just break up the seeds pretty well and if wanted, it actually come as a powder.
  2. These also make terrific appetizers.
  3. Za'atar and Aleppo pepper can be purchase in any Middle Eastern market, on line, and even in many grocery stores. When purchasing za'atar make sure to buy "Aleppo Style" which should not have any wheat in it. Wheat is just a cheap filler.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pok Pok Wings

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Keto Pok Pok WingsKeto Pok Pok WingsKeto Pok Pok Wings. It has been many years since I have eaten at the original Pok Pok restaurant because of my diabetes but their wings have always been THE signature dish and they were exquisitely delicious. Kind of the quintessential flavors of Vietnam and Thailand. They were super crispy, very fish saucy, and you really didn’t care what was in them but you knew you loved them. Used to be able to arrive 5 or 10 minutes before they opened and get in but as they became more and more famous you could get there an hour ahead and still end up with another hour to wait. It kind of became a gathering place of people all waiting to get in.

Andy Ricker was the chef behind all the wonderful food at Pok Pok and if you are interested (you should be) you may read about him Here. Andy is a two time James Beard Award winner, former Michelin Star holder for Pok Pok NY and best-selling cookbook author. And…he traveled Thailand with Anthony Bourdain no less. Has also appeared with Guy Fieri on Diners Drive-Ins & Dives.  Sadly, and very recently because of Covid, Andy has closed all five of the Pok Pok restaurants permanently but you can now have these fabulous Keto Pok Pok Wings and is there a difference?…Not much.  One last thing here. These keto Pok Pok wings are made with allulose. As you can see from the sauce pictures it caramelizes just like sugar. I have only begun to start using this product but I will say this…it has fabulous potential.

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.

Pok Pok Wings
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Wings
  1. 3 Lb Split Chicken Wings
  2. 2 T Melted Butter
Sauce
  1. 3 T Butter
  2. 4½ T Allulose***
  3. 3 T Fish Sauce
  4. 6-7 T 40% Heavy Cream
  5. 1 T Pickled Jalapeno Juice
  6. 1 t Garlic Paste***
Garnishes
  1. 2 T Ground Roasted Peanuts
  2. ¼ C Chopped Fresh Cilantro
Instructions
  1. Preheat oven to 425°.
  2. Drizzle melted butter on wings making sure to get them all covered. (If you need more then get more).
  3. Lay wings out on paper lined sheet pans. (See Notes Below)
  4. Bake about 35 minutes or until wings are golden brown & delicious.
Meanwhile Making The Sauce
  1. Heat butter and alllulose on medium low, stirring until it begins to caramelize to a golden brown.
  2. Remove from heat for only a minute or so, add in fish sauce and put back onto medium low heat and slowly cook another 2-3 minutes. Add jalapeno juice, and heavy cream and reduce until thickened like in the picture above.
  3. Take off heat, stir in garlic paste, & let cool a bit and whatever you do, DO NOT stick the end of your finger in it to taste it. It's so hot your finger is probably going to fall off.
  4. Put wings into a large bowl, coat thoroughly with sauce and plate.
  5. Garnish with peanuts and cilantro.
  6. 8 Servings As Appetizers 4 Pieces
  7. 211 Calories, 11.3g Protein, 18.4g Fat, 0.5g Carbs, 0.3g Fiber, 0.2g Net Carbs
  8. 4 Servings As Dinner 8 Pieces
  9. 422 Calories, 22.6g Protein, 36.8g Fat, 1.0g Carbs, 0.6g Fiber, 0.4g Net Carbs
Notes
  1. Please, please, please DO NOT be put off by the smell of the fish sauce as you are adding it. It will go away in 15-20 seconds and as you might imagine it is THE ingredient that makes this wing sauce so fantastic and if you have EVER had Asian food, you have eaten PLENTY of fish sauce.
  2. I hear tell that a lot of people have air fryers, (I do not) and if you do, by all means use it without the melted butter to coat and cook accordingly.
  3. If you get your sauce too thick, thin with a bit of hot water.
  4. The secret to the sauce is cooking it slowly to caramelize the butter & allulose and then the same after adding the cream.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/