Tag Archives: diabetic friendly

Low Carb Gazpacho

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Low Carb GazpachoLow Carb Gazpacho. I call this the “Cheater’s Version” Gazpacho as my base starts with spicy V-8 juice. This soup was originally a peasant concoction made simply with mashed bread, vegetables, and tomatoes, originating in the southern Andalusia region of Spain. Gazpacho has been described as a soup-salad or liquid salad and is the quintessential hot summer day lunch or accompaniment. It’s spicy, hearty, healthy, good-and oh yeah, it also makes a pretty kick butt salsa.

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.

Gazpacho
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Ingredients
  1. 46 Oz. Bottle Spicy V-8 Juice
  2. 1 C Chopped Red Onion
  3. 1 C Chopped Cucumber
  4. 2 C Chopped Tomatoes
  5. 1 C Chopped Orange Pepper
  6. 2 T Lemon Juice
  7. 2 t Crushed Garlic
  8. 2 t Salt
  9. 1 t Pepper
  10. Olive Oil To Drizzle
  11. 1 C Slivered Green Onion Tops
  12. Chopped Cilantro (Optional)
  13. Dollop Of Sour Cream Or Creme Fraiche (Optional)
Instructions
  1. Rough cut all vegetables, put into process and pulse into a slurry. You want a little chunkiness but not much. Add to chilled V-8 along with rest of ingredient down to and including pepper.
  2. Mix thoroughly.
  3. This may be served immediately but better yet, refrigerate to let all the flavors come together.
  4. Put in serving bowls, drizzle with olive oil, top with green onions and add sour cream if wanted.
  5. 8 Servings
  6. 49 Calories, 2.1 Protein, 10.3g Carbs, 1.7g Fiber, 8.5g Net Carbs
Notes
  1. I have not tried this but another healthy addition might be 1 C zucchini which would add a bit more green to the soup.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cobb Salad

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Low Carb Cobb SaladLow Carb Cobb SaladLow Carb Cobb Salad. I found this somewhere on the internet-a way to remember the components of Cobb Salad. Use the mnemonic EAT COBB: Egg, Avocado, Tomato, Chicken, Onion, Bacon, Bleu Cheese. Low carb Cobb salad is a very simple and elegant salad to serve as a lunch or a main dinner entrée. I served this in the restaurant to rave reviews.

There are a lot of arrangements so just pick your favorite. The ideal is to have a different flavor or combination of flavors with each bite of salad.  I served mine with Caesar Dressing (traditional) and you can serve it with your own favorite.  If you are inclined to Caesar then my recipe is here: Caesar Salad Dressing and Briannas Asiago Caesar Salad Dressing makes what I call the best prepared Caesar dressing. As you can see from the second picture it can also be served with steak. My leftover steak was about 3 oz. of rare ribeye.

I have eaten many a low carb cobb salad in my day and I have traveled many times between Portland & Seattle.  There is a little joint off the I-5 in the middle of nowhere called Spiffy’s that has the best Cobb Salad (besides my own) that I have ever had so…if you are every up this way, stop in and try one…with their Caesar dressing- and it is the one I served in my 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.

Cobb Salad
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Ingredients
  1. 1 Diced Hard Boiled Egg
  2. ½ Large Chunked Avocado
  3. ½ C Hand Pulled Chicken (2-3 Oz)
  4. ¼ C Chopped Tomato
  5. ¼ C Slivered Purple Onion
  6. ¼ C Chopped Cooked Bacon
  7. ¼ C Good Quality Crumbled Blue Cheese
  8. 2 C Lettuce
Instructions
  1. “IF” you have nice large oval plates this would be the time to use them.
  2. Pile as much lettuce as you can get on the plate-at least 2 C and more it wanted..
  3. Arrange your ingredients artfully around the edge of the salad then drizzle dressing all over everything. For company, a nice garnish might be a couple of cheese crisps tucked in at both ends along with a couple wedges of lemon.
  4. 1 Serving
  5. 442 Calories, 40.5g Protein, 28.0g Fat, 8.1g Carbs, 3.9g Fiber, 4.2g Net Carbs
Notes
  1. Since I cannot know or account for the salad dressing you will be using the nutritionals are for the ingredients listed.
  2. You may certainly use any lettuce you like but my favorite for this is Spring Mix with a little Romaine mixed in for crunch.
  3. Additional lowcarb ingredients to your Cobb Salad might be black olives, bay shrimp, ham, mung bean sprouts, shredded cheddar cheese, and even strawberries. I have given the traditional recipe but this is going to be YOUR salad so add whatever YOU want.
  4. This salad is not so much about the lettuce but about the other tastes and ingredients.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Shrimp Thai Pizza

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Low Carb Chicken Shrimp Thai PizzaThis Low Carb Chicken Shrimp Thai Pizza is the only pizza recipe I am going to put up and you will need one Basic Pizza Crust and Thai Peanut Sauce

Wheeler is one of many tiny hamlets along the beautiful, rugged coast of Oregon-about halfway between Tillamook and Seaside.  Guidos restaurant is no longer in Wheeler but memory of this pizza is strong in my mind.  Though I have had pizza all over this country Guidos Thai Pizza is by far the best pizza I have ever had.   You know how it is when you are so looking forward to something only to get there and the place is closed?  You know, that sinking feeling with the knowledge you will never have that pizza (or “that dish”) again?  Ugh.

Well, this low carb chicken shrimp Thai pizza is my rendition and I think Phil might be proud.  Our memories are not always as good as we think they are and I do not believe my pizza is as good as Phil’s but…it’s mine.   This is not a pizza for the feint of heart as it does take some work. (but so worth it)  Of course it can be done all at once but I divide this into a two day project.  I make the crust, poach the chicken and make the peanut sauce (if I don’t already have it in the fridge) the first day and assemble and then eat it the second day.  I do usually always have the peanut sauce in my fridge because when I use the last of it I make it again.

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 & Shrimp Thai Pizza
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Ingredients
  1. 1 C Pulled Chicken (2 Large Thighs)
  2. 1 C Bay Shrimp
  3. 1 C Sautéed Mushrooms
  4. ½ lb Whole Milk Mozzarella Cheese
  5. 1½ C Chopped Fresh Basil
  6. ½ C Finely Sliced Greed Onion Tops
  7. 1½ C Heavy Cream
  8. 1½ t Chicken Base***
  9. 2 t Butter
  10. 2 Shallots
  11. ½ t Pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Begin heating heavy cream & add chicken base.
  3. Sauté shallots in butter, add pepper, add to cream and reduce to a medium to thick consistency-remove from heat & cool slightly. Cream will thicken as it cools-this is your sauce.
  4. Spread crust with ½ of sauce.
  5. Sprinkle chicken, shrimp, mushrooms, basil, and green onions evenly over sauce.
  6. Sprinkle Cheese over all and top with remaining sauce.
  7. Bake until cheese begins to lightly brown.
  8. Dot entire pizza with ½ recipe peanut sauce and…serve it up.
  9. 8 Servings
  10. 381 Calories, 14.8g Protein, 29.4g Fat, 14.3g Carbs, 6.1g Fiber, 8.2g Net Carbs
  11. 6 Servings
  12. 499 Calories, 19.2g Protein, 39.1g Fat, 17.5g Carbs, 8.1g Fiber, 9.4g Net Carbs
Notes
  1. Nutritiionals include pizza crust.
  2. Realistically, if served with a salad, one sixth of this large pizza should be enough. If you have smaller kids one eighth may be enough for them. Remember. this has whole milk Mozzarella, heavy cream & lots of protein and these three things will fill you up.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Flour Pizza Crust

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Low Carb Carbalose Flour Pizza CrustLow Carb Carbalose Flour Pizza Crust. It seems one of the “biggies” diabetics miss most is bread, hence pizza crust, which is by any measure a bread product.  I am of the opinion that bread, buns, and pizza crust are really just vehicles to get other foods into our mouths and let’s face it, pizza in particular would be a little messy if it were not for a crust.  This is the only pizza recipe on the site Chicken & Shrimp Thai Pizza and making pizza can definitely be a fun family affair so this is the basic and very good low carb pizza crust.  Have at it with your kids and…go make your own pizza.

This will make a 14″ round low carb carbalose flour pizza crust or if you do not have the correct pan size it may be done in a rectangular ½ sheet pan.  The picture inside the recipe is a 16″ pan which is what I use.  With a couple alterations this is ½ the basic Carbalose Flour Bread recipe.

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

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

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

Basic Pizza Crust
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Ingredients
  1. 1¼ C Carbalose Flour
  2. ½ C +2 T Warm Water
  3. 2 T Wheat Gluten
  4. 2 T Coconut Flour
  5. 2 T Golden Flaxseed Meal
  6. 2 T Olive Oil
  7. ½ t Salt
  8. ⅛ t Guar Gum
  9. ⅛ t Xanthan Gum
  10. ½ t Ground Rosemary
  11. 1 T Yeast
  12. ½ t Sugar
  13. 4 Drops Liquid Sucralose
Instructions
  1. Preheat oven to 375 degrees.
  2. Bloom yeast with sugar in warm water for 10 minutes.
  3. Put all dry ingredients in processor and turn on just to blend.
  4. Add olive oil.
  5. Add liquid Sucralose to top of bloomed yeast and with machine running add slowly to dry ingredients.
  6. Run processor for at least a minute and probably a little longer adding any additional water if needed. You want to make sure there is enough water. Dough should have a loose consistency and will not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  7. If you are using a round pizza pan form into a ball and put in un-greased bowl & cover with film for about 20-25 minutes.
  8. If you are using a rectangular pan put the dough into a small rectangular bread pan & cover with film for about 20-25 minutes.
  9. Forming the dough into a round crust: Do not punch down dough. Take if out of the bowl and if you have one, put it in the center of your Silpat. Starting in the center begin to gently work dough into a larger and larger circle until it reaches 14”-15” in diameter always leaving the very edges just a little higher. Take your formed dough, center it onto the pizza pan and adjust as needed.
  10. Forming the dough into a rectangular crust: Same technique and you can just leave it on the Silpat.
  11. Now you are going to “fork” or "dock" the dough. Begin forking just inside the edge about every ¾” around and around until you reach the center trying not to leave any large areas unforked otherwise the dough will puff and you don’t want this. The idea it to keep the whole center flat but let the edges puff.
  12. Blind bake crust until very, very lightly browned. Maybe 10-15 minutes or so.
  13. Now that the crust is finished, you are free to put a sauce and any of your favorite topping on it so… go make that pizza.
  14. 8 Servings
  15. 154 Calories, 10.9g Protein, 9.6g Fat, 10.4g Carbs, 6.1g Fiber, 4.3g Net Carbs
  16. 6 Servings
  17. 205 Calories, 14.6g Protein, 12.8g Fat, 13.8g Carbs, 8.1g Fiber, 5.7g Net Carbs
Notes
  1. Watch crust making sure it does not over-brown & remembering that you will be adding toppings and baking it again.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Blueberry Cobbler

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Low Carb Blueberry CobblerLow Carb Blueberry CobblerLow Carb Blueberry CobblerThis Low Carb Blueberry Cobbler recipe is taken (and altered) from my original recipe scratched out in pencil on a torn piece of paper (which I still have).  I used to make (the real deal sugared kind) blueberry cobbler in a full size hotel pan for the restaurant which was probably about 6 qts. or about 32 servings at a time and this is how we served it. Either traditionally with vanilla ice cream or very simply drizzled with heavy cream-customers choice-and yeah some even ask for whipped cream too.  If you don’t have tapioca starch, don’t worry about it. All it does is thicken the berry juices and really-who cares?

I don’t eat ice cream anymore but drizzled heavy cream (or whipped cream) works for me and it will probably work for you as well.  That little blob on the cobbler?  It’s Crème Fraîche. So, no matter how you finish your low carb blueberry cobbler it’s a taste treat. This actually may be best described as a crisp rather than a cobbler which is what it looks more like. When taken out of the oven and cooled the top is very “crispy”.

How’s this for a bunch of names that can essentially be the same thing:

  • Cobbler
  • Crisp
  • Crumble
  • Betty
  • Slump
  • Grunt
  • Buckle
  • Sonker
  • Pandowdy

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.

Blueberry Crisp/Cobbler
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Ingredients
  1. 6 C Blueberries (Thawed Frozen Work As Well)
  2. 2 T Lemon Juice
  3. 2 t Tapioca Flour (Optional)
  4. ⅛ Nutmeg (Optional-But Adds Depth)
  5. ⅛ t Allspice (Optional-But Adds Depth)
  6. 2 C Almond Flour
  7. ¼ C Coconut Flour
  8. ¼ C Arrowroot
  9. ¼ t Xanthan Gum
  10. 48 Drops Liquid Splenda (Divided)
  11. 2 Beaten Eggs
  12. 2 T Water
  13. ¾ C Melted Butter
Instructions
  1. Preheat oven to 350 degrees.
  2. Put berries into 9”x9” baking dish.
  3. Add 24 drops Splenda to lemon juice, put over blueberries and sprinkle with nutmeg, allspice & tapioca. The tapioca will thicken the berries and is not necessary-especially if you don’t have it.
  4. Mix rest of dry ingredients.
  5. Add 24 drops Splenda to beaten eggs & water and pour into dry ingredients.
  6. Now get your hands in there and mix well.
  7. Dot blueberries with pinched teaspoonfuls of topping so most all of them are covered.
  8. Drizzle butter all over cobbler topping.
  9. Bake, lightly covered for 15 minutes, uncover and bake additional 30 minutes or until bubbling and topping is golden brown and delicious.
  10. 16 Servings
  11. 198 Calories, 4.2g Protein, 15.2g Fat 11.2g Carbs, 3.0g Fiber, 8.2g Carbs
Notes
  1. You can make any cobbler with this recipe by altering fruits, spices, and with the addition of extracts.
  2. Strawberry-Rhubarb Cobbler- no tapioca & adding a couple of T of water, a T of orange extract and a bit more sweetener.
  3. Mixed Berry Cobbler using blueberries, raspberries, blackberries.
  4. Raspberry Cobbler-adding 2 t almond extract.
  5. Blackberry Cobbler
  6. Go Crazy
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Vampire Dip

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Low Carb Vampire DipThis Low Carb Vampire Dip is an altered version (but not much) of a famous recipe from Slater’s 50/50 Restaurants in California.

I was recently on vacation in my beloved Colorado and the question came up-had I ever had a 50/50 burger? I said no and ask what it was. The answer: 50% ground hamburger and 50% ground bacon. Oh wow, a burger after my own heart.  When I got home I read some reviews on Yelp and though everyone pretty much loves the burgers what they were really raving about the Vampire Dip. I got on the internet to try to find a recipe. I found it several places and took a little from one place and a little from another, added my own take, and this low carb vampire dip is the recipe I came up with and good grief it is pathetically fabulous.

This is good with low carb veggies and snow peas are very good however, to be authentic to  the way the restaurant serves it (with bread and pita chips) you could serve it with toasted Carbalose Flour Bread or Carbalose Flour Tortillas made into chips. I tried it with both and I also think Sour Cream & Chive Crackers could be yet another delivery device.

When you eat this divine stuff make sure everyone around you is eating it too cause we all know what garlic can do to us.  This is definitely a misery loves company strategy.  Oh yeah, and don’t be surprised if/when you eat more than ¼ cup.

**When you bake this, inevitably there will be fat that comes to the top.  If you notice in the picture above it is baked in a bread bowl and this fat would go unseen into the bread…so don’t sweat the fat-it’s good for you.

Polly-OThis is a plug for the best Mozzarella cheese that I have ever tasted.  Unfortunately It is not available in the Pacific Northwest but those of you in the East and Northeast can get it.  It is now owned by Kraft and I am hoping they have not changed it since I last had it.

 

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 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.

Vampire Dip
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Ingredients
  1. 1 C Mayonnaise (A Little Deviation Here)
  2. 8 Oz Softened Cream Cheese
  3. 2 C Parmesan Cheese
  4. 1 C Gruyere Cheese (Another Deviation)
  5. 1 C Whole Milk Mozzarella Cheese
  6. 1 T+1 t Crushed Garlic (More If You Want)
  7. 1 Cn Drained & Chopped Artichoke Hearts (In Water-Not Marinated)
  8. 1 t Pepper
  9. ½ t Salt
Instructions
  1. Preheat oven to 350°
  2. In a large bowl beat the mayo, cream cheese, garlic, salt and pepper.
  3. Fold in rest of ingredients.
  4. Put into a lightly buttered 8”x8” baking dish, cover and bake 20 minutes, uncover and bake 10 additional minutes.
  5. 20 Servings-¼ Cup
  6. 179 Calories, 7.0g Protein, 16.1g Fat, 1.5g Carbs, .4 Fiber, 1.1g Carbs
Notes
  1. One of the things I do not like is broken/curdled cheese so this is what I do. I microwave the dip on defrost until it is warm and then pop it is the oven and oh my, what oozy gooey goodness.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

LowCarb Macaroni And Cheese

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LowCarb Macaroni And CheeseLowCarb Macaroni And CheeseLowCarb Macaroni And Cheese. This is a no messin around real deal lowcarb Macaroni and Cheese with real low carb pasta.  You will need a recipe of low carb Spaetzle  as your pasta and this should yield about 3 cups.  This is a super easy recipe to make including the Spaetzle.  If you want to gild your lily put a recipe of Au Gratin Casserole Topping on top.  This will add 1.5g net carbs per serving.

I use Gruyere cheese in mine but of course any good cheddar, Swiss or combination of cheeses will work.  If you can’t tell from some of my other recipes; Gruyere is definitely my cheese of choice.  My husband says I use too much of it (and yes, it is expensive) and I have to keep telling him to get over it.  I also happen to like a really creamy mac & cheese and if you don’t then use ½ C less cream.  Sprinkle some crumbled bacon on and Ooh La La.  This is extremely filling due to its high fat content.

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 & Cheese
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Ingredients
  1. 1 Recipe Spaetzle
  2. 2 T Butter
  3. 1⅔ C Heavy Cream
  4. 2 t Mustard Powder
  5. 2 t Chicken Base
  6. ½ t Pepper
  7. ½ t Paprika
  8. 1 C Grated Cheese (About 3 oz)
  9. 2 T Parmesan Cheese
Instructions
  1. Sauté spaetzle in butter until golden brown spots begin to appear. Take out of skillet, put in 6"x6" casserole dish, and sprinkle with cheese.
  2. On medium, begin heating heavy cream, add mustard, chicken base, pepper, & paprika and thicken slightly.
  3. Pour over pasta, top with Parmesan and bake in 350 degree oven for about 15-20 minutes.
  4. If you opt to top with bread crumbs put them on before baking and omit the Parmesan.
  5. 6 Servings
  6. 434 Calories, 12.1g Protein, 38.2g Fat, 10.4g Carbs, 3.2g Fiber, 7.2g Net Carbs
Notes
  1. This is how I do it if I'm heating it later. I microwave everything on low until just warm. This way the cheese does not curdle and it takes far less time to cook overall.
  2. OK, now you can mess around a bit. You can add tuna or anything you want before you begin heating this dish and it will probably take an extra ¼ C of cream.
  3. If you like a crustier mac & cheese save some cheese for topping.
  4. Recipe easily doubles or triples.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Orange Kissed Cookies

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Low Carb Orange Kissed CookiesLow Carb Orange Kissed Cookies. Who doesn’t like the taste of an orange.  I can no longer use oranges to cook or make anything, and orange juice is not good for you anyway, but I do use a lot of extracts and this little cookie is a good example. Low carb orange kissed cookies are perfect with an afternoon cup of tea.

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.

Orange Kissed Cookies
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Ingredients
  1. 2 C Almond Flour
  2. ¼ C Arrowroot
  3. 1½ t Baking Powder
  4. 2 T Orange Extract
  5. 1 t Vanilla Extract
  6. ½ C Sugar Free Maple Syrup
  7. ½ C Melted Butter
  8. 8 Drops Liquid Sucralose
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients.
  3. In separate bowl, combine liquid ingredients.
  4. Add to dry ingredients, mix until smooth and let sit for 10 minutes until thickened as in a soft cookie dough.
  5. Mix again and place by the spoonful (I use a scoop for uniformity) onto a Silpat or parchment lined baking sheet and bake 15-20 minutes or until browning begins at the edges. Cookies will spread and be relatively flat.
  6. Small
  7. 62 Calories, 1.4g Protein, 6.7g Fat, 2.3g Carbs, .7g Fiber, 1.6g Net Carbs
  8. Large
  9. 186 Calories 4.1g Protein, 15.7g Fat, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs
Notes
  1. I made them large with a #24 (3T) scoop and got exactly 12 cookies and with a #70 scoop (1T) I got exactly 36 so…3 smalls equal 1 large and you are probably less likely to eat 6 smalls than 2 large.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Lemon Drop Cookies

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Low Carb Lemon Drop CookiesLow Carb Lemon Drop Cookies. These are a sweet little cookie suitable for afternoon tea or after dinner when a little something extra seems needed.  They are a tangy little afterthought…and just delicious.  If you like the taste of almond you may also like the Almond Cookies.  Low carb lemon drop cookies are again perfect with an afternoon cup of tea or coffee.

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 Drop Cookies
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Ingredients
  1. 2 C Almond Flour
  2. ¼ C Arrowroot
  3. 1½ t Baking Powder
  4. 2 T Lemon Extract
  5. 1 t Vanilla Extract
  6. ½ C Sugar Free Maple Syrup***
  7. ½ C Melted Butter
  8. 10 Drops Liquid Sucralose***
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients.
  3. In separate bowl, combine liquid ingredients.
  4. Add in dry ingredients, mix until smooth and let sit for 10 minutes until thickened as in a soft cookie dough.
  5. Mix again and place by the spoonful (I use a scoop for uniformity) onto a Silpat or parchment lined baking sheet and bake 15-20 minutes or until browning begins at the edges. Cookies will spread and be relatively flat.
  6. Makes 12 large cookies 3½” in diameter or 36 small cookies 2” in diameter.
  7. Small
  8. 62 Calories, 1.4g Protein, 5.3g Fat, 2.3g Carbs, .7g Fiber, 1.6g Net Carbs
  9. Large
  10. 186 Calories 4.1g Protein, 15.9g Fat, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs
Notes
  1. I made them large with a #24 (3T) scoop and got exactly 12 cookies and with a #70 scoop (1T) I got exactly 36 so…3 smalls equal 1 large and you are probably less likely to eat 6 smalls than 2 large.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Peanut Butter Cake-Peanut Butter Icing

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Low Carb Peanut Butter Cake-Peanut Butter IcingLow Carb Peanut Butter Cake-Peanut Butter Icing.  For LCHF followers this is about as good, healthy, and tasty as it gets. Me? I could eat peanut butter all day long…by the spoonful…so I have to be careful.

Low carb peanut butter cake-peanut butter icing is a very dense, moist cake and not too dis-similar from a brownie which I hope you can see from the picture.

Baking PansThis is another reminder that if you are going to bake (anything) it would be a very good idea to have professional baking pans. Magic Line Pans are the best quality available, they come in about every size & shape you would ever need and…they are actually made here in the USA. There is even a complete size set of square pans (6”,7”,8”,9”,10” and 12”) and with these pans you will have what you need (and more) to make the recipes on this site.  Since there are only two of us I often enough make ½ a recipe, use the 6”x6” pan and cut into 8-10 pieces. I think because I promote this set of pans several places on this site they keep selling out of them so if you don’t see the 6 pan combo call 309-747-2125 and they will make one for 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. 

Peanut Butter Cake/Peanut Butter Icing
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Cake
  1. 2½ C Almond Meal
  2. ½ C Arrowroot
  3. 1 T+1 t Baking Powder
  4. 1 C Melted Butter
  5. ½ C Allulose
  6. ½ C Sugar Free Maple Syrup***
  7. ¾ C Peanut Butter (I Use Freshly Ground Smooth)
  8. 4 Eggs
  9. ¼ C Heavy Cream
  10. ¼ C Sour Cream
  11. 1 T Vanilla Extract
  12. 8 Drops Liquid Sucralose
Icing
  1. 3 Oz Cream Cheese
  2. ½ C Peanut Butter
  3. ¼ C Heavy Cream
  4. ¼ C Allulose***
  5. 4 Drops Liquid Sucralose***
  6. 1 t Vanilla Extract
  7. 2 T Softened Butter
Instructions
  1. Preheat the oven to 350 degrees.
  2. Lightly butter a 10”x10” square baking dish.
  3. Mix first 3 dry ingredients.
  4. Beat butter, Allulose, Sucralose, & maple syrup (or sugar free simple syrup).
  5. Add the eggs one at a time, then add vanilla & sour cream.
  6. Add peanut butter and finally, heavy cream.
  7. Add wet ingredients to dry and mix thoroughly.
  8. Pour the batter into the pan and smooth the batter until it is evenly spread.
  9. Bake for 25-30 minutes or until a toothpick comes out clean when tested. When it slightly browns on top it should be done.
  10. While the cake is baking, beat all icing ingredients until smooth.
  11. Remove the cake from the oven and cool completely.
  12. Frost and slice into 20 pieces.
  13. 20 Servings
  14. 335 Calories, 8.9g Protein, 28.7g Fat, 9.9g Carbs, 2.6g Fiber, 7.3g Net Carbs
Notes
  1. This cake is ridiculously rich and as they say, will stick to the roof of your mouth like well, peanut butter.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Spaetzle Pasta/Noodles

13 Replies

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

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

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

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

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

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

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

Low Carb Vegetable Mélange Encased In Pastry

4 Replies

Low Carb Vegetable Mélange Encased In PastryLow Carb Vegetable Mélange Encased In Pastry. Don’t be intimidated by the looks of this recipe.  It’s not nearly as complicated as it appears and once you’ve made it you will see what I’m saying. This is quite lovely and certainly stunning enough to serve guests. And tasty?…yea, it’s way that too. As mélange translates to “mixture” you may of course put any vegetables that suit your fancy or… happen to have on hand at the time.  This happens to be my favorite.

To read about Carbalose Flour please see the All Things Carbalose informational page.

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

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

Vegetable Mélange Encased In Pastry
Print
Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Golden Flaxseed Meal
  4. 2 T Refined Coconut Oil
  5. 1 T Gluten
  6. ½ t Salt
  7. ⅛ t Guar Gum
  8. ⅛ t Xanthan Gum
  9. 1 Large Egg Beaten (Reserve 2 T For Brushing)
  10. ¼ C Heavy Cream
  11. 4 Drops Liquid Sucralose
  12. ½ C Warm Water
  13. 1 T Yeast
  14. 1 t Sugar
Filling
  1. 1 Beaten Egg (Reserve 2 T To Egg Wash Pastry)
  2. ¼ C Olive Oil
  3. 1 Zucchini Small Diced & Sautéed
  4. ¾ C Onion Small Diced & Sautéed
  5. ¾ C Mushrooms Chopped & Sautéed
  6. ¾ C Chopped & Wilted Fresh Spinach (Frozen Works Well & Be sure to Squeeze Dry)
  7. 1½ C Diced Fresh Tomatoes
  8. 1½ T Crushed Garlic
  9. 1 t Porcini Dust (If You Have It)
  10. ¾ t Salt
  11. ¾ t Pepper
  12. 3 T Parmesan Cheese
  13. 4 Oz Shredded Gruyere Cheese
  14. More Salt & Pepper To Taste
Instructions
  1. FILLING
  2. Heat oil to medium high to sauté zucchini and transfer to bowl.
  3. In leftover oil, sauté mushrooms then sauté onions and add garlic.
  4. Mix all sautéed vegetables with rest of filling ingredients.
  5. DOUGH
  6. Put first 8 ingredients in processor.
  7. Bloom yeast with sugar in warm water for 10 minutes.
  8. Add Sucralose to top of bloomed yeast.
  9. With processor running add beaten egg (don’t forget to reserve 2 T), add bloomed yeast & cream and process for at least one minute.
  10. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky and as you are forming the loaf to put into your pan it will then end up pretty much non-sticky.
  11. Since you will be rolling this into a rectangle, place dough in your small bread pan, cover with film, and let rise about 30 minutes.
  12. Invert dough onto Silpat or bench floured countertop and roll out rectangle to about 11½”x16½” or to completely cover Silpat.
  13. Spread center 4” with filling and top with Gruyere cheese.
  14. Brush about 2” of the dough with your reserved beaten egg.
  15. Cross one side over veggies and pushing down gently cross second side over first by about 2" making sure to seal the top well. The egg is your glue.
  16. OK, here comes the tricky part. If you have help great and most of the time we don’t so…you have to kind of scrunch it up and quickly transfer to parchment lined sheet pan. Or better yet, if you used your Silpat just lift that into the pan. Once you have made the transfer you can re-position and stretch it.
  17. Brush the entire pastry with egg, cover with film and let rise 10-15 minutes. It may not rise much and it will in the oven.
  18. Put in 340 degree preheated oven for 25-30 minutes or until golden brown.
  19. Cut into 2” pieces
  20. 8 Servings
  21. 270 Calories, 13.4g Protein, 18.4g Fat 12.6g Carbs, 6.3 Fiber, 6.3g Net Carbs
Notes
  1. If you don’t have a Silpat you should absolutely get one. They are worth their weight in gold.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/