Tag Archives: diabetic friendly

Low Carb Hippie Dippie Shrimpie

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Low Carb Hippie Dippie ShrimpieLow Carb Hippie Dippie ShrimpieLow Carb Hippie Dippie Shrimpie. Yep, I was a product of the mid-sixties and a full blown hippie hence the name of this appetizer Low Carb Hippie Dippie Shrimpie.  I think the term “hippie” is a state of mind and as I know myself, I am still a bonafide hippie.  Oh man, this is gooeyness at its best.  I actually originally made this with langostinos but it can also be made with shrimp, crab, and, if you can afford it, (I can’t) lobster. 

Since I live in Oregon, we get the best and freshest Bay Shrimp ever.  Most commercial shrimp are bathed in sodium tripolyphosphate which imparts an ammonia-like odor and I don’t know about you, but ammonia is a total turn-off for me.  Sodium tripolyphosphate is used extensively in the whole of the fish & seafood industry to keep it “fresh”.  When cooked it reveals itself as a white “milky” liquid that mixes with your butter or cooking oil which is why no matter how hot you get your butter, that crummy liquid comes out.  If you are not picky don’t worry about it and if you are, ask your local market for “dry” shrimp or scallops. Since using sodium tripolyphosphate helps seafood retain liquids it is also known as “plumping” or “enhancing”  and is used much the same way as the poultry industry. To read more please see the Southern Fried Chicken recipe as I have explained it there.  Seriously, ya gotta be careful out there.

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.

Hipppie Dippie Shrimpie
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Ingredients
  1. ½ Lb Any Size Peeled Shrimp (Bay Shrimp Are Already Cooked)
  2. 2 T Butter
  3. 1½ t Crushed Garlic
  4. ½ t Red Pepper Flakes
  5. ¼ C White Wine
  6. 2 T Lemon Juice
  7. 4 Oz Room Temperature Cream Cheese
  8. ¼ C Sour Cream
  9. ¼ C Mayonnaise
  10. 1 C Shredded Full Fat Mozzarella Cheese
  11. ½ C Chopped Spinach (Optional)
  12. ¼ C Parmesan Cheese
  13. ½ t Salt
  14. ¼ t Pepper
Instructions
  1. Preheat oven to 350°.
  2. Butter a 6”-8” baking dish.
  3. Melt butter on high heat, add shrimp, garlic, & red pepper flakes and cook. Stir in wine & lemon juice.
  4. Put shrimp mixture in processor and pulse several times.
  5. Whip cream cheese, sour cream, mayonnaise, salt & pepper.
  6. Blend in spinach & cheese.
  7. Blend in shrimp mixture.
  8. Spread into dish & sprinkle with Parmesan cheese.
  9. Pop into oven, bake until warm and until cheese has melted and Parmesan has browned a bit.
  10. Serve immediately.
  11. 8 Servings
  12. 233 Calories, 13.2g Protein, 19.1g Fat, 2.0 Carbs, .1g Fiber, 1.9 Net Carbs
Notes
  1. If you opt to use bay shrimp, decrease butter by 1 T and you will still want to briefly sauté your garlic, & pepper flakes with the wine & lemon juice.
  2. This may be eaten using celery pieces, red & yellow pepper sticks or…use your imagination…and there is always using a spoon.
  3. Another option, if you make Carbalose Bread yet, spread on toast points.
  4. What I do. Microwave until warm and put into 375° oven until Parmesan has just begun to spot a little brown.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Sausage Spinach Stuffed Portobello Mushrooms

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Low Carb Sausage Spinach Stuffed Portobello MushroomsLow Carb Sausage Spinach Stuffed Portobello MushroomsLow Carb Sausage Spinach Stuffed Portobello MushroomsLow Carb Sausage Spinach Stuffed Portobello MushroomsLow Carb Sausage Spinach Stuffed Portobello Mushrooms. Everybody has their own favorite stuffed mushroom recipe and this Sausage Spinach Stuffed Portobello Mushrooms is only mine.  They are good & good for you. Serve half as an appetizer or side vegetable and one as a main course. I guarantee these are very filling as a portobello mushroom acts nicely as a meat substitute.

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.

Sausage Spinach Stuffed Portobello Shrooms
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Ingredients
  1. 4 Portobello Mushrooms
  2. ¼ Lb Ground Sausage
  3. ¼ C Minced Onions
  4. ½ C Chopped Spinach
  5. 4 Oz Sautéed & Chopped Mushrooms
  6. 4 Oz Grated Gruyere Cheese
  7. 1 T Butter
  8. ½ t Porcini Dust***
  9. ½ t Salt
  10. ¼ t Pepper
Instructions
  1. Preheat oven to 350°
  2. With a small spoon carefully scoop out black gills and if you can, buy mushrooms that are still curled on the edges as these are the most fresh.
  3. Twist out stems, chop finely, add to other chopped mushrooms & sauté in butter.
  4. Cook sausage, retain fat, and sauté onions.
  5. Put sautéed veggies in bowl with rest of ingredients and mix well.
  6. Mound ¼ mixture into each portobello cap and bake until caps are just tender-about 25-30 minutes.
  7. 4 Servings
  8. 232 Calories, 16.2g Protein, 16.6g Fat, 7.0g Carbs, 2.5g Fiber, 4.5g Net Carbs
Notes
  1. I find one pretty good sized mushroom to be a complete meal so if you doing this as an appetizer, ½ should be plenty, plenty.
  2. You may also sprinkle a couple teaspoons of Parmesan cheese on top before baking.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Warm Green Beans With Blue Cheese

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Low Carb Warm Green Beans With Blue CheeseThese Low Carb Warm Green Beans With Blue Cheese can be served as a side salad and warmed as a vegetable accompaniment. No comments to make on this recipe as the ingredients should speak for themselves.  I should add that the dressing used for low carb warm green beans with blue cheese is also fabulous on salads of just about any kind.

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.

Warm Green Beans/Blue Cheese
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Ingredients
  1. 1 Lb Green Beans
  2. ⅓ C Toasted Sliced Almonds
  3. 4 Pieces Bacon
  4. 2 Oz Good Quality Meltable Blue Cheese
  5. ½ C Slivered Shallots (Or Onions Work As Well)
  6. 3 T Olive Oil
  7. 2 T Red Wine Vinegar
  8. ½ T Dijon Mustard
  9. ½ t Salt
  10. ¼ t Crushed Garlic
  11. Fresh Cracked Pepper
Instructions
  1. Cook bean in boiling water until barely tender-about 5-6 minutes, drain, put in large bowl.
  2. Cut and cook bacon until crispy, add to beans, reserving the fat.
  3. Sauté shallots in bacon fat, add to beans.
  4. Toast almonds. I do mine in the same sauté pan on the stove-top with a small amount of bacon grease. Add almonds to beans reserving 1 T to garnish on top.
  5. Whisk mustard, garlic, salt, & vinegar, whisk in olive oil, add blue cheese, add to any remaining bacon fat, and heat slowly just until cheese begins to melt.
  6. Dress the beans.
  7. Serve with lots of cracked pepper.
  8. 6 Servings
  9. 136 Calories, 5.9g Protein, 9.8g Fat, 6.1g Carbs, 2.5g Fiber, 3.6 Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Devil Shrimp

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Low Carb Devil ShrimpLow Carb Devil Shrimp. Caramelized Shallots, Mushrooms, & Tasso? All this in a Chipotle Cream? Are you kidding me?  This Devil Shrimp is LCHF food from the gods.  Very good over chopped salt & peppered spinach and I have Cauliflower Grits under it in the 2st picture and just plain Jane in the 1st picture.  I found this as a menu item in a restaurant on one of the many road trips I have taken and was intrigued by the listed ingredients.  I thought to myself, self; why couldn’t you make a low carb devil shrimp for your site and…so I have.

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.

Devil Shrimp/Shallots/Shrooms/Tasso
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Ingredients
  1. 1 T Butter
  2. 24 Large Peeled Shrimp
  3. 1½ C Heavy Cream
  4. 1½ t Chicken Base
  5. ¼ t Chipotle Powder (More To Taste)
  6. 1 T Butter
  7. ½ C Sautéed & Caramelized Slivered Shallots
  8. 2 T Butter
  9. 4 Oz Sliced Sautéed Mushrooms
  10. 2 Oz Tasso (Or Good Dry Ham)
  11. 2 T Lemon Juice
Instructions
  1. In hot skillet sauté shrimp in butter and set aside.
  2. Sauté mushrooms in butter and set aside.
  3. Sauté tasso and set aside.
  4. Slowly caramelized slivered shallots in butter and set aside.
  5. Put heavy cream, chicken base, and chipotle powder together and reduce slightly.
  6. Add lemon juice.
  7. Add back all ingredients including any juices and heat well.
  8. Season to taste only if necessary.
  9. 6 Servings
  10. 575 Calories, 12.1g Protein, 55.1g Fat, 7.6g Carbs, .2g Fiber, 7.4 Net Carbs
Notes
  1. This is terrific served just all by itself or with another vegetable & salad.
  2. If using cauliflower double the heavy cream and don’t have a cow. Remember LCHF?
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mocha Zucchini Brownies

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Keto Mocha Zucchini BrowniesKeto Mocha Zucchini Brownies. Food Mistakes. OK, so everybody likes zucchini cake and there are a million recipes out there and that is what I started out to make. Suddenly things changed…for the way better. Since I like to mess around with my own ingredients, the “cake” turned out very moist & dense, did not rise much, and is seriously a brownie and definitely not cake. Decided to top it with a mocha ganache instead of frosting and good grief they are fabulous. Keto Mocha Zucchini Brownies.

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.

Mocha Zucchini Brownies/Mocha Ganache
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Brownies
  1. 2 C Finely Shredded Zucchini
  2. ½ C Coconut Flour
  3. ½ Cup Cocoa Powder
  4. 1 C Allulose***
  5. 12 Drops EZ Sweetz***
  6. 2 T Hot Water
  7. ¼ C Instant Espresso 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
Ganache
  1. ½ C Heavy Cream
  2. ½ C Sugar Free Chocolate Chips
  3. 2 T Allulose
  4. 2 T Room Temperature Butter
  5. 1 t Espresso Powder
Instructions
  1. Brownies
  2. Preheat oven to 340°.
  3. Dissolve coffee in water.
  4. Mix coconut flour, cocoa, and baking powder.
  5. Beat eggs, sour cream, coconut oil, and butter.
  6. Beat in Allulose, liquid Sucralose, vanilla, and coffee/water, mix until well blended then blend into dry ingredients.
  7. Stir in zucchini. Pour into a buttered 9”x9” pan and bake for about 30 minutes or until toothpick inserted in center comes out clean. As with all brownies-do not over cook.
  8. Ganache
  9. Heat heavy cream to just under a boil. Take off heat, add last teaspoon espresso powder, Allulose, & chocolate chips. Mix until chocolate is totally incorporated.
  10. Add butter when cool.
  11. Spread cooled brownies with ganache.
  12. 9 Servings
  13. 202 Calories, 6.0g Protein, 16.3g Fat, 7.9g Carbs, 4.0g Fiber, 3.9g Net Carbs
Notes
  1. Since I started out making a cake and ended up with brownies I did not put any nuts in them and I can assure you I would add ½ cup of walnuts.
  2. If you do not have a fine grater for the zucchini you can process it a bit after grating.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Guacamole Egg Bombs

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Keto Guacamole Egg BombsKeto Guacamole Egg Bombs. I have made these pretty little gems many times with bacon but never this way. We had non-pork eating friends for dinner the other night so I left out the bacon and topped them with green onions and tomato and they really do taste like little Guacamole Egg Bombs…so here they are…for your vegetarian friends. Keto Guacamole Egg Bombs make a nice little dinner starter.

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 & Macaroni Salad. 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.

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.

Guacamole Egg Bombs
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Ingredients
  1. 12 Hard Boiled Eggs
  2. 1 Large Ripe Haas Avocado
  3. ½ C Mayonnaise (More If Needed)
  4. 2 T Yellow Mustard
  5. ¼ C Green Onion Tops
  6. ½ t Spike© Seasoning (Or Salt)
  7. ⅛ t Chipotle Powder (Or More To Taste)
  8. ½ C Small Diced Tomatoes
  9. ¼ C Green Onion Tops (Yes More)
Instructions
  1. Cut eggs in half, take out yolks and put in processor along with cubed avocado, mayo, mustard, green onions and Spike©.
  2. Process until very smooth and pipe or spoon into egg halves.
  3. In small bowl mix the tomatoes, green onions, and chipotle powder then take about one t and embed in top of each egg.
  4. 8 Servings
  5. 249 Calories, 10.5g Protein, 20.9g Fat, 4.7g Carbs, 2.3g Fiber, 2.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Southern Fried Chicken

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Low Carb Southern Fried ChickenLow Carb Southern Fried ChickenLow Carb Southern Fried Chicken. This is a take on the way a great aunt of mine made Southern Fried Chicken. As a kid in the early 50’s my family traveled by car to Florida every December and my Aunt Evelyn fried several chickens for us to eat on the journey. This is that recipe minus flour.  Just look at all that crisp golden brown deliciousness and not a fleck of flour to be seen.

Enhanced Chicken

Please, please, please make sure you use chicken that has not been injected or “enhanced” with some chemically-saltwater concoction because the crap they inject into chicken is one of the dirty little secrets the poultry industry uses to up the weight of chicken. (and yes, by as much as 15%) When moisture hits hot grease it spatters like crazy. This practice is called ‘enhancing’ or ‘plumping’. Enhanced-Plumped? The only thing being enhanced and plumped are the pocketbooks of the chicken producers.  I don’t think I want my chicken ‘enhanced’ in any way, shape, or form. I do not even rinse my chicken. Because it is cooked, there is no reason to rinse it. Ever notice all the liquid in packaged chicken? It has its own name-purge…and yuck…I hate it. Cut chicken pieces have that soak-up liner at the bottom? It soaks up the purge so you won’t notice it. A real non-injected chicken has virtually no purge and this is what you are looking for. And the term “All Natural”? Means absolutely nothing and don’t fall for it.  Chicken is a subject very near and dear to my heart. And if you wanted saltwater? Uh, it’s easy to make your own and way less expensive than whatever the prevailing price of chicken. Yes, you can have a good keto low carb southern fried chicken.

Purdue?-No. Foster Farms?-No. Pilgrims Pride?-No. Sanderson Farms?-No. Tyson?-Hell No. If you can, please, get to know your chicken farmer. It’s that important.

This is one of a trio (now 4) of recipes for a terrific low carb picnic winter/summer indoors or out.  The other two companion recipes are Guacamole Egg Bombs & Macaroni Salad. I have now added a terrific Radish Potato Salad which of course is always perfect with any picnic.

Now you can have a complete guilt-free meal with a measly 10g net carbs. Not too shabby for a totally fill yourself up 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.

Southern Fried Chicken
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Ingredients
  1. 8 Bone-In Chicken Thighs
  2. ½ Cup Peanut Flour
  3. Garlic Salt
  4. Salt
  5. Pepper
  6. Oil For Frying (I Use My Own Lard Or Tallow)
Instructions
  1. Put oil in pan about ½” deep and heat to 365°-375°.
  2. Lay on paper towels making absolutely sure chicken is room temperature and pretty dry.
  3. Sprinkle liberally with all spices on both sides.
  4. Put peanut flour in one of your stored filched grocery store vegetable bags, add 4 pieces of chicken and shake, shake, shake your booty. Let it rest a minute and shake your booty again.
  5. Put chicken into oil skin side up and fry about 15 minutes or until golden brown on bottom, turn, and fry again making sure the skins are crispy.
  6. Let chicken rest 10 minutes and serve.
  7. 4 Servings
  8. 350 Calories, 25.6g Protein, 25.9g Fat, 3.5g Carbs, 1.5g Fiber, 2.0g Net Carbs
Notes
  1. The peanut flour gives the chicken an absolutely beautiful dark golden brown color.
  2. I have added in calories for a little oil and if you are frying correctly and oil is hot enough, virtually no oil is absorbed.
  3. If you have never had fried chicken in lard you are in for a treat if you use it and you can always mix a little bacon fat in too.
  4. Any leftover chicken is absolutely divine when served cold.
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/

Keto Swiss Cream Steak

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Low Carb Swiss Cream SteakLow Carb Swiss Cream SteakLow Carb Swiss Cream SteakKeto Swiss Cream Steak. The recipe for this is taken from the American Heritage Cookbook 1969 Edition and my husband actually introduced it to me. It was love at first bite. There are lots of recipes on the internet using (ugh) cream of mushroom soup with various other ingredients but this is (almost) the original in that all I did was cut out the dredging in flour part. I don’t think mushrooms would be a bad addition, but anything other than mushrooms or daikon radishes would not work for me. Keto swiss cream steak is great over mashed cauliflower, spaghetti squash (shown) or Cauliflower Grits. Super simple and needs no tending until ready to serve.

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.

Swiss Cream Steak
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Ingredients
  1. 2-2½ Lbs Boneless Chuck Roast
  2. 4 Small Onions Sliced Very Thinly (Think Mandolin ⅛”)
  3. 2 T Butter
  4. 1 T Olive Oil
  5. 1 C Hot Water
  6. Beef Base To Taste (Don’t Be Timid)
  7. ½ C Sour Cream
  8. ½ C Parmesan Cheese
  9. Dried Marjoram To Completely Cover Both Sides Meat
Instructions
  1. Sauté onions gently in butter & oil until pale yellow and put aside.
  2. Cover both sides of meat very generously with dried marjoram.
  3. Turn up heat and sear meat.
  4. Mix water with beef base, add sour cream and mix well, add parmesan cheese and mix again.
  5. Put onions on top of meat and gently pour liquid over onions.
  6. Turn heat to lowest setting, cover and cook until meat is falling apart tender-about 3-3½ hours.
  7. 6 Servings
  8. 503 Calories, 31.8g Protein, 40.7g Fat 4.3g Carbs, 1.0g Fiber, 3.3g Net Carbs
Notes
  1. Gravy is fabulous but thin and goes very well with mashed cauliflower under the meat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Ginger Curried Zucchini Soup

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Ginger Curried Zucchini SoupLow Carb Ginger Curried Zucchini Soup is one bowl of spicy goodness. Ginger and curry are a spice marriage made in heaven and as far as I am concerned this soup captures it nicely.  Oh, for the good ole days when I could eat regular bread but alas they are gone and I will say a thick piece of Carbalose Flour Bread slathered with butter and dredged in the soup works pretty darned well.

Did you know that originally there really was no such thing as curry powder? Foods were “curried” which meant any particular dish was treated differently with different spices being put together. The word “curry” is a recent westernized word.

These are the many spices that a woman might draw upon for her own “special” curry and the spices changed depending what she was currying.  Coriander Seeds, Cumin Seeds, Fenugreek Seeds, Turmeric, Cloves, Garlic , Curry Leaves, Fennel Seeds, Ginger, Chillies, Mustard, Red Pepper, Salt, Cassia, Black Pepper, Poppy Seeds, Anise, Bengal Gram, Cardamom, Cassia buds, Celery Seed, Cinnamon,Dill Seed, Mace, Nagkeser, Nutmeg, Onion, Trifala, & White Pepper.  With all that said, I use ‘regular old curry powder’ and what a bag of wind I am.

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 Curried Zucchini Soup
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Ingredients
  1. 1 Pound Small Dice Zucchini (2-3 Medium)
  2. 2½ C Water
  3. 2 T Butter
  4. ½ C Small Dice Onions
  5. 1 t Crushed Garlic
  6. 1 t Powdered Curry
  7. 1 t Powdered Ginger
  8. 1 T Chicken Base (+More To Taste)
  9. ½ C Heavy Cream
  10. ¼ C Melted Butter
  11. ¼ C Slivered Green Onion Tops
  12. Dollop Sour Cream
Instructions
  1. Sauté onions in butter, add water, zucchini, all spices, cover and cook until zucchini is tender.
  2. Remove from heat and with an immersion blender use until smooth.
  3. Add heavy cream, taste and correct seasoning.
  4. Drizzle soup with butter, add sour cream and top with green onions.
  5. 4 Servings
  6. 301 Calories, 2.0g Protein, 28.6g Fat, 8.8g Carbs, 2.6g Fiber, 6.2g Net Carbs
Notes
  1. This may be served hot or cold but…I think hot is preferable.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tzatziki

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Low Carb TzatzikiLow Carb TzatzikiKeto Tzatziki. The word ‘Tzatziki’ refers to a sauce that often is used in the preparation of the Greek meat dishes ‘gyros’ Pulled Pork Gyros and ‘souvlaki’. It’s made of strained yogurt from the milk of goats or sheep, salt, garlic, and cucumbers. Dill, lemon juice, and pepper are usually added and then sometimes, mint or parsley. Because of the presence of cucumbers, keto tzatziki is often called cucumber sauce in English-speaking countries. Within Greece, the sauce also is called ‘tarator’, from the Sephardic Jewish word. The Greek word actually comes from the Turkish word ‘cacik’, which means ‘chutney’ and the sauce is used in the cuisines of countries other than Greece. Indeed, its use ranges from Bulgaria and Macedonia; to the Caucasus; and into Afghanistan, Iran, and Iraq.  This info is taken from Wiki.answers…and who knew?

Labneh, Lebni, or Labne is a soft yogurt cheese.  It doesn’t matter how you say it or how you spell it, what really matters is that keto tzatziki is good and it is that-very good.  In the Middle East Labneh is traditionally served drizzled with olive oil, maybe some lemon juice, accompanied by Kalamata olives, and is most definitely not sweetened. Many times the dish is quite artfully presented. And…Chobani?…IS NOT strained Greek yogurt by any stretch of the imagination. Karoun is the brand I use or…you can make my recipe for Real Greek Yogurt

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.

Tzatziki
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Ingredients
  1. 1 C Strained Greek Yogurt (Labneh-Lebna-Labne)
  2. 1 C Diced Cucumber (About ½ One Large)
  3. ¾ t Dried Dill
  4. 1½ T Lemon Juice
  5. 1 t Crushed Garlic
  6. ½ t Salt
  7. ¼ t Pepper
Instructions
  1. Peel, cut cucumber in half, scoop out the seeds, roughly chop, and process until you have very tiny pieces kind of a sludge, but not pureed.
  2. Ditch the cucumber juice by squeezing as much out as you can then combine all ingredients in a medium bowl, taste, and correct seasoning.
  3. You may serve this immediately but it is better after being in the refrigerator for a day. It should easily last 4-5 days-if it lasts at all after you get into it.
  4. 8 Servings
  5. 42 Calories, 1.1g Protein, 3.5g Fat 1.7g Carbs, 0.1g Fiber, 1.6g Net Carbs
Notes
  1. Karoun is the only brand I use unless I make my own and the nutritionals reflect this yogurt.
  2. If you opt to use regular ole Greek yogurt and not Labne it will turn watery from the whey escaping the yogurt. No problem, it is higher carb and please, just be aware of it.
  3. You can add ½ t of mint if wanted, it's what you see sprinkled on the top and it is especially good served with lamb.
  4. Serve with red, orange, or yellow pepper chips, cucumber coins, along with snow peas to keep it low carb.
  5. This is also very good served to the side with a sautéed chicken breast or a jillion other foods.
  6. Recipe may easily be doubled.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Panna Cotta

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Low Carb Panna CottaLow Carb Panna CottaLow Carb Panna Cotta.  What to say about this Panna Cotta? It is delicious, low carb-zero carb keto and extremely high fat. At least my version is.  I have a few relatively complicated recipes on the site and I do think this is by far the easiest one to make.  This recipe for low carb panna cotta may easily be cut in half to 4 servings. If you prefer a bit fancier low carb panna cotta you may like the Melba Panna Cotta which makes a beautiful dessert for dinner guests.

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Panna Cotta
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Ingredients
  1. 3 C Heavy Cream
  2. 1 C Water
  3. 2 Packages Knox Gelatin
  4. ¼ C Allulose
  5. 6 Drops Liquid Splenda
  6. 2 t Vanilla
Instructions
  1. Sprinkle gelatin over water in a wide mouth ceramic bowl and let sit 5 minutes. (This is called blooming the gelatin).
  2. Begin heating heavy cream & sweeteners.
  3. Pulse water-gelatin mix in microwave at 5 second intervals 3-4 times until just clear, (do not over heat) add to heated cream, add vanilla, and thoroughly mix.
  4. Pour into ½ C ramekins, cover and refrigerate 4-6 hours.
  5. To unmold, put ramekin in hot water almost to rim for about 5 seconds. If it does not release carefully run a small knife around edges. Place plate or bowl on top and invert.
  6. 8 Servings
  7. 360 Calories, .5g Protein, 36.0g Fat, 0.1g Carbs, 0.0g Fiber, 0.1g Net Carbs
Notes
  1. It is my opinion that panna cotta begs to be sauced and here are a couple of suggestions.
  2. 1.) Reduce vanilla to 1 t and replace with 1 t almond extract. Make a slurry of raspberries & water, add another ¼ t almond extract, sweeten to taste, and spoon over panna cotta.
  3. 2.) Make a slurry of strawberries & water, add 1 T orange extract, sweeten to taste, and spoon over panna cotta.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/