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Low Carb Stuffed Shrimp

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Low Carb Stuffed ShrimpLow Carb Stuffed ShrimpLow Carb Stuffed Shrimp. I have had a lot of really good food in my life and this Low Carb Stuffed Shrimp is in my top 5.  I was unable to eat it for several years until I came up with the Carbalose Flour Bread recipe and now I can finally have it again so YeeHaw.  I also have for many years loved dilled potatoes with low carb stuffed shrimp and I now I can eat something very close as I can eat it with Dilled Red Radishes.  Pretty tricky huh? And this is drool worthy in my foodie world.

You will need Carbalose Flour Bread Breadcrumbs  and the recipe for Sauce Béarnaise to complete the dish. If you are a complete shrimp & crab purest there is always Keto Crab Stuffed Shrimp.

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.

Stuffed Shrimp
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Ingredients
  1. 1 Lb. Very Large Shrimp (Hopefully 16 Per Pound)
  2. 3 C Carbalose Flour*** Breadcrumbs
  3. ¼ C Grated Onions (I put mine is a small processor which will get them very small)
  4. ½ C Sour Cream
  5. ¼ C Melted Butter
  6. ½ t Tarragon
  7. ¼ t Thyme
  8. ¼ t Pepper
  9. ¼ t Salt
  10. 2 T Melted Butter
Directions
  1. When ready to cook preheat oven to 375°.
  2. Carefully peel shrimp trying not to lose the tail meat.
  3. Put bread crumbs in a bowl.
  4. Mix next 8 ingredients together and then mix well into bread crumbs.
  5. Count your shrimp making sure you have that many little flattened stuffing balls. Use about a tablespoon for each which will sit atop your shrimp.
  6. Foil line a pan and smear last 2 T of butter. I like to sprinkle a little salt, pepper, and garlic salt on the butter but it is not necessary. The garlic salt just adds a little something extra-a lagniappe if you will.
  7. Take the shrimp and make a circle tucking the tail inside if possible.
  8. Top each shrimp with a round puck of stuffing.
  9. Bake 10-12 minutes and finish by browning the stuffing under the broiler.
  10. Serve topped with Sauce Béarnaise.
  11. 4 Servings
  12. 529 Calories, 35.1g Protein, 50.4g Fat, 16.3g Carbs, 7.6g Fiber, 8.7g Net Carbs
Notes
  1. All ingredients, including sauce, are listed and included in nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pastured Cow Patties

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Low Carb Pastured Cow PattiesLow Carb Pastured Cow PattiesKeto Pastured Cow Patties. Otherwise known as meatballs. Cows make cowpies-it’s a fact. But no, not those cowpies and I am not going to show a real one because this is a recipe after all. These are so good, so inexpensive, and so easy to make-especially if you have done a little FUTURE COOKING  Skip the sauce and you can use these with/on top of Traditional Spaghetti Squash/Sauce.  I have called them keto pastured cow patties but you will call them good.

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.

Pastured Cow Patties
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Ingredients For Patties
  1. 1 Lb. Hamburger
  2. ½ C Ground Pork Rinds***
  3. ½ C Minced Onions
  4. 1 Egg
  5. 1 t Garlic Salt
  6. ½ t Pepper
  7. ¼ C Heavy Cream
  8. 1 T Butter
Ingredients For Sauce
  1. 1 C Heavy Cream
  2. 1 t Porcini Dust***
  3. 3 oz. Finely Chopped & Sautéed Mushrooms
  4. Beef Base To Taste
Directions-Patties
  1. Break up hamburger.
  2. Mix egg & heavy cream and mix in rest of ingredients. Add to hamburger and mix well.
  3. Divide into 16 equal 1+oz. portions and form into patties. They should be about ½” thick and about 2” in diameter.
  4. Heat butter and cook patties about 2 minutes, turn and cook additional 2 minutes.
Directions -Sauce
  1. Add heavy cream to pan and sprinkle porcini dust in. Reduce sauce to thicken to consistency you like, add mushrooms, add beef base to taste.
  2. Place 4 cow patties on a pile of mashed cauliflower and cover with sauce.
  3. These are something you could make lots of and put in your freezer for future meals.
  4. 4 Servings
  5. 683 Calories, 40.5g Protein, 53.2g Fat 2.3g Carbs, .6g Fiber, 1.7g Net Carbs
Notes
  1. Wahoo, these are good.
  2. Nutritionals include everything listed.
  3. If you decide to put these over mashed cauliflower then double the sauce ingredients.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Flour Focaccia Bread

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Low Carb Carbalose Flour Focaccia BreadLow Carb Carbalose Flour Focaccia Bread. I doubt you will be able to tell the difference between this Low Carb Carbalose Focaccia and any other real flour Italian focaccia.  Carbalose Flour may be purchased in 3 lb. bags from www.netrition.com

 

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.

Carbalose Flour Focaccia
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Ingredients
  1. 2¼ C Carbalose Flour
  2. ¼ C Wheat Gluten
  3. ¼ C Coconut Flour
  4. ¼ C Golden Flaxseed Meal
  5. 1 t Salt
  6. ¼ t Guar Gum
  7. ¼ t Xanthan Gum
  8. 1¼ C Warm Water
  9. 1½ T Yeast
  10. 1 t Sugar
  11. 7 Drops Liquid Sucralose*
  12. ½ C Olive Oil
  13. 2 t Minced Garlic
  14. 1 t Dried Basil
  15. 1 t Dried Rosemary
  16. ½ t Dried Thyme
  17. ½ t Dried Oregano
  18. ¼ t Salt
  19. ¼ t Pepper
Instructions
  1. Bloom yeast with sugar in 1 cup warm water for 10 minutes.
  2. Put first 7 ingredients in processor and turn on just to blend.
  3. Mix olive oil, spices, garlic, salt & pepper and heat on low 2-3 minutes.
  4. Add ½ olive oil mixture to dry ingredients and pulse machine several times.
  5. Add liquid Sucralose to bloomed yeast and with machine running add to dry ingredients.
  6. Run processor for at least a minute and probably a little longer adding any additional water as needed-this should be about ¼ C more. 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. Form into 2 balls, put in un-greased bowls and cover with film for about 30 minutes until doubled.
  8. Turn out dough onto lightly floured counter and keeping their shapes, roll into big 1 ½” thick circles and put onto sheet pan lined with parchment paper, or better yet your Silpat.
  9. Preheat oven to 425 degrees.
  10. Drizzle and brush rest of olive oil mixture all over both tops.
  11. Let rise 15-20 minutes. Do not over proof as it will raise more in the oven and Focaccia is a relatively flat bread. Using your finger tips make “dimples” all over dough.
  12. Bake 15-20 minutes or until light golden brown.
  13. Cut each round into 8 traditional “pie wedges”.
  14. 16 Servings
  15. 115 Calories, 6g Protein, 6g Fat , 9g Carbs, 5g Fiber, 4g Net Carbs
Notes
  1. Please note the use *Sucralose in each of the recipes using Carbalose is only to negate the bitter taste of the flour and DOES NOT make the recipe “sweet”.
  2. You may also add black, green, or kalamata olives, thin slices of fresh tomato, slivered onions, & maybe a little parmesan or mozzarella cheese and...this already seems suspiciously like pizza. Um Yum-Oh Boy.
  3. You do not necessarily need to make this into rounds as it can be formed into any shape you wish and no matter the shape, it is terrific dipped in olive oil.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Vichyssoise

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Keto VichyssoiseKeto VichyssoiseKeto Vichyssoise. Served warm or cold this easy vichyssoise is a very sophisticated soup and topped with a drizzle of melted butter, a dollop of sour cream and sprinkled with chives?… Oh My.  Soup may be served cold, hot, or just barely warm.  Serve this keto vichyssoise to any connoisseur, don’t tell them what’s in it, & they will happily praise your soup making skills.

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.

Vichyssoise
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Ingredients
  1. 2 C Daikon Radish-Rough Chopped Small Pieces
  2. 2 Diced Small To Medium Leeks
  3. 2 Rough Chopped Medium Onions
  4. 4 C Water
  5. 2 C Mashed Or Riced Cauliflower
  6. 2 C Heavy Cream
  7. 2 T Chicken Base Or To Taste
  8. ½ C Sour Cream (Garnish)
  9. ½ C Melted Butter (Garnish)
  10. ¼ C Finely Chopped Green Onions (Garnish)
Directions
  1. Slice and wash leeks.
  2. Rough chop onions.
  3. Put all ingredients down to heavy cream in large sauce pan, cover, and simmer 35-40 minutes or until daikon is tender.
  4. With your immersion blender, blend until smooth.
  5. Add heavy cream, chicken base and blend again. Correct seasoning.
  6. If serving room temperature just let sit on counter for a couple of hours.
  7. If serving cold, refrigerate for 3-4 hours.
  8. Put soup in bowls, drizzle with 1 T butter, 1 T dollop sour cream, and ½ T green onions.
  9. 8 Servings
  10. 410 Calories, 1.3 Protein, 41.5g Fat, 7.8g Carbs, 2.2g Fiber, 5.6g Net Carbs
Notes
  1. All ingredients included in nutritionals.
  2. If you use riced cauliflower don't fret as if will look horrible until blended. I use it as a soup thickener but the taste is quite nice too.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb BBQ Sauce

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Low Carb BBQ SauceLow Carb BBQ Sauce. This is a basic BBQ sauce and anything can be adjusted to suit your tastes.  It tastes pretty good on it’s own but sauces can be so subjective and easy to tweak.

 

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.

Your Basic BBQ Sauce
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Ingredients
  1. 2 T Olive Oil (Or Butter)
  2. ½ t Minced Garlic
  3. ½ Cn Tomato Paste
  4. ¼ C Water
  5. 2 T White Vinegar
  6. 1 T Chili Powder
  7. 1 T Grated Onion
  8. 1 T Lemon Juice
  9. ⅛ t Cayenne (Or Chipotle Powder)
  10. 2 t Liquid Smoke
Directions
  1. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, about 1 minute. Stir in the tomato paste, water, vinegar, chili powder, onion, cayenne pepper, and lemon juice. Simmer 5 minutes.
  2. The sauce is ready to use, or it can be cooled and refrigerated. I personally like to refrigerate it to let the flavors mellow and marry.
  3. Makes approx. 1 Cup
  4. 16 Servings
  5. 16 Servings
  6. 22 Calories, 0.3g Protein, 1.9g Fat, 1.4g Carbs, 0.4g Fiber, 1.0g Net Carbs
Notes
  1. This is a basic BBQ sauce and anything can be adjusted to suit your tastes. It tastes pretty good on it’s own but sauces can be so subjective and easy to tweak.
  2. If you like really smoky sauce, add another tsp. of liquid smoke.
  3. If you like it sweet add a drop or two of EZ-Sweetz or use low carb ketchup.
  4. Like lots of onion? Add more. Just remember onions have carbs which is why I grate mine. Grating gets you the most flavor, punch and bang for your buck.
  5. Spicier? Add more Cayenne.
  6. More piquant? Add more chili powder.
  7. Like Worcestershire? Add some.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cranberry Orange Mousse

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Keto Cranberry Orange MousseKeto Cranberry Orange MousseKeto Cranberry Orange Mousse. You will need leftover Cranberry Orange Relish  to make this recipe. I have given another example of this recipe Almond Butter Mousse and now, using your imagination, I’ll bet you can come up with a lot more flavors to “mousse”.  Strawberry and raspberry come to mind.  The ingredients are basic and anything else may easily be substituted. Keto cranberry orange mousse is light, very flavorful and a perfect little something to end a perfect meal.  Cranberry Cream Cheese Pie is another terrific use for any leftover relish.

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

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

Cranberry Orange Mousse
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Ingredients
  1. ¾ C Heavy Cream
  2. 4 Oz Cream Cheese
  3. ¾ t Gelatin
  4. 2 T Cold Water
  5. ½ C Orange Cranberry Relish
  6. 1 T Orange Extract
  7. 12 Drops Liquid Splenda*** (Divided)
Directions
  1. Put cold water in small microwaveable glass dish, SPRINKLE gelatin over water, let it sit about 5 minutes and do not stir. This is called blooming. Put in microwave and give it about 2-5 second bursts until it returns to liquid.
  2. Beat room temperature cream cheese, relish, orange extract, and 10 drops Splenda in medium bowl.
  3. In another bowl, beat heavy cream to soft peaks, beat in 2 drops of liquid splenda and then reserve about 25% for topping garnish.
  4. Add bloomed gelatin to remaining whipped cream and beat well to incorporate.
  5. Gently fold in about half of the whipped cream. Fold in the remaining cream making sure it is mixed thoroughly.
  6. Put mousse into individual ramekins and garnish with remaining reserved whipped cream.
  7. Serves 4
  8. 350 Calories, 6.3g Protein, 35.7g Fat, 4.0g Carbs, 1.0g Fiber, 3.0g Net Carbs
Notes
  1. Can also be served in a larger bowl to let people serve themselves but just be careful with the kids as they may take more than their share.
  2. This will hold quite well in the fridge until ready to serve.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Creamy Garlic Soup

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Keto Creamy Garlic SoupKeto Creamy Garlic SoupKeto Creamy Garlic Soup. Long ago I ducked into a newly opened restaurant and this keto creamy garlic soup was on the menu.  I ordered it and it was so good I ask what the ingredients were and proceeded to make it at home. The next thing you know I am making it by the gallon for my own restaurant and again people loved it.  I in turn got many requests for the recipe & happily pass it along 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.

Creamy Garlic Soup
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Ingredients
  1. 4 C Beef Broth
  2. 2 C Chopped Cauliflower
  3. ¾ C Carrots Diced
  4. ¾ C Celery Diced
  5. ¼ C Crushed Garlic***
  6. ¾ C Heavy Cream
  7. ¼ C Butter Melted
  8. ½ C Sour Cream
  9. Chives/Green Onion Tops Finely Chopped
  10. Salt & Pepper (As/If Needed)
Directions
  1. Boil first 4 ingredients until vegetables are tender.
  2. Add garlic and using stick blender, whir until smooth.
  3. Stir in heavy cream.
  4. Ladle into bowl, drizzle with butter, add a dollop of sour cream and top with onions.
  5. 4 Servings
  6. 325 Calories, 2.9g Protein, 31.7g Fat, 7.0g Carbs, 1.6g Fiber, 5.4g Net Carbs
Notes
  1. I very rarely buy carrots because I consider them like little sugar bombs but they are an essential ingredient for this soup and anyway, it’s not much.
  2. You might be surprised but this soup has a slightly sweet taste, probably because of the garlic.
  3. Eat this with good friends. It is absolutely fabulous but not necessarily good on a first date.
  4. Adding sour cream and onions to soup can sometimes be amazing. Cauliflower Vichyssoise comes to mind.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bacon Wrapped Shrimp

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Low Carb Bacon Wrapped ShrimpBacon Wrapped Shrimp

Low Carb Bacon Wrapped Shrimp. When buying shrimp you want to shop the count per pound NOT Small, Medium, Large, or Jumbo.  These terms mean absolutely nothing.  To see more regarding the sizing of shrimp please see SHRIMP under the Food Lagniappes page.

I try to buy U15’s (under 15 per pound) but 16-20 is a pretty good size shrimp for this recipe.

These are terrific dipped in Bleu Cheese Dressing, Remoulade Sauce, or Smoky Sweet & Sour Dipping Sauce as seen above.

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.

Bacon Wrapped Shrimp
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Ingredients
  1. 24 Large (12-15) Shelled & Deveined Shrimp/Tail On
  2. 12 Bacon Slices Cut In Half
Directions
  1. This is a Japanese trick and keeps the shrimp from curling. There is a long extremely well developed muscle running the length of the underbelly of a shrimp where the legs are attached and this muscle needs to be severed at each segment.
  2. With sharp pointed scissors cut the underbelly of each shrimp segment about ¼” and if you don’t have scissors, turn the shrimp upside down and with a sharp knife gently cut each segment.
  3. Lay bacon on cutting board vertically and place shrimp at a 45 degree angle. Wrap bacon in a spiral around each shrimp and secure with a toothpick at top.
  4. Heat oil on medium high until very hot and lay shrimp in-frying until bacon is finished. Don’t overcook as bacon will be hard and tough.
  5. Drain and serve with celery sticks and Bleu Cheese Dressing or Remoulade Sauce.
  6. Serves 4
  7. 250 Calories, 13.8g Protein, 21.5g Fat .4g Carbs, 0g Fiber, .4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crabmeat St Francis

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Keto Crabmeat St FrancisKeto Crabmeat St FrancisKeto Crabmeat St Francis. This is my variation of a very famous New Orleans dish by famed Chef Warren Leruth.  I was first introduced to this dish while working at Beggar’s Banquet in E. Lansing, Michigan in 1974.  One of the four owners had worked for Chef Leruth and we served it as an appetizer. It can certainly be served as a dinner which the recipe is written for. With a big ole salad-dinner done.  Oh, what heady days those were.

Warren Leruth is now dead, and I don’t know where Martin Richard (pronounced Ri Chard) is, but Beggar’s Banquet?  It is still there at the main entrance to Michigan State University on Abbott Rd. serving great food after opening 40 years ago and you…are now able to have keto crabmeat St Francis anytime you want.  If you’re interested in a trip down memory lane here is a small article with lots of pictures about Beggar’s Banquet. and yeah, we all looked like those hippies in the pictures. Here is another article with a picture of the original menu. Martin was an incredible artist.

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.

Crabmeat St. Francis
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Ingredients
  1. ¼ C Butter
  2. ½ C Green Onions Finely Cut Tops Only
  3. ½ Onion, Chopped
  4. ½ C Celery Chopped Small
  5. 2 Bay Leaves
  6. ½ t Dried Thyme
  7. ¼ t Celery Seed
  8. ¼ t Pepper
  9. 2 t Chicken Base***
  10. 1 C Heavy Cream
  11. 1 T White Wine
  12. 1 Lb Lump Crab Meat
  13. ¼ t Cayenne Pepper (Or Chipotle Powder Might Be Good)
Topping
  1. ½ C Parmesan Cheese
  2. 1 t Paprika
Instructions
  1. Preheat oven to 350°.
  2. Heat butter in a saucepan until it bubbles. Add all ingredients except cream, wine & crab, and sauté until the vegetables are well cooked and a little brownish.
  3. Add heavy cream & wine and reduce slightly.
  4. Remove bay leaves & fold in crab meat.
  5. Put into casserole dish.
  6. Mix Parmesan cheese & paprika and sprinkle on top of casserole.
  7. Bake until the cheese just starts to brown and the sides of the dish begin to bubble. 10-15 minutes.
  8. Broil for a minute if needed.
  9. Serves 4
  10. 478 Calories, 20.7g Protein, 40.6g Fat 2.4g Carbs, 0.8g Fiber, 1.4g Net Carbs
Notes
  1. Very good served over mashed buttered cauliflower or spinach.
  2. If crabmeat is too expensive where you live then you could easily substitute finely chopped shrimp, langostinos, chopped clams or a combination of some kind. And as I think about it you might even try imitation crab meat but beware: it is just very starchy and high carb which kinda defeats the whole purpose of this website.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Poppy Seed Dressing

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Keto Poppy Seed DressingKeto Poppy Seed DressingKeto Poppy Seed DressingKeto Poppy Seed DressingKeto Poppy Seed DressingKeto Poppy Seed Dressing. Gads, I tried and tried to make this keto poppy seed dressing with the original oil version but because I wasn’t using sugar I could not keep everything in suspension.  It tasted just like the original but it kept separating and you would have to shake it.  I have to say though, that this keto creamy poppy seed dressing version of the famous poppy seed dressing is pretty tasty stuff and nearly identical to it’s original sister. The salad shown is with strawberries, bacon and tomato.

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.

Creamy Poppy Seed Dressing
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Ingredients
  1. ½ C Allulose*** Or 8 Drops Splenda***
  2. ¾ C Mayonnaise
  3. 3 T White Vinegar
  4. 2 t Grated Onion
  5. 1½ t Poppy Seeds
  6. 1 t Dry Mustard
Instructions
  1. Beat all ingredients together. Taste and if you like it sweeter add another drop of Splenda.
  2. 6 Servings
  3. 184 Calories, 0.1 Protein, 20.3g Fat 0.3 Carbs, 0.1 Fiber, 0.2 Net Carbs
Notes
  1. Personally much prefer Splenda for this recipe.
  2. This is very good on avocado & tomato or avocado & strawberries.
  3. You may add 1 t of orange extract for a little oomph if serving with just bare naked strawberries.
  4. You can also make with ½ yogurt and ½ mayo.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Almond Butter Mousse

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Low Carb Almond Butter MousseLow Carb Almond Butter MousseKeto Almond Butter Mousse. I have given another example of this recipe Cranberry Orange Mousse and now using your imagination I’ll bet you can come up with a lot more flavors to “mousse”.  Strawberry, Raspberry, and Chocolate Mousse come to mind.  The ingredients are basic and anything else may easily be substituted.  As you can see I garnished with a few raspberries.  There are many wonderful food marriages and raspberries & almonds is one of them. Keto almond butter mousse …you know like a marriage made in heaven.

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.

Almond Butter Mousse
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Ingredients
  1. 4 Oz Cream Cheese
  2. ¼ C Almond Butter
  3. ¼ C Allulose***
  4. 6 Drops EZSweets***
  5. 2 T Cold Water
  6. ½ t Gelatin
  7. 1 t Vanilla
  8. ¼ t Almond Extract
  9. ¾ C Heavy Cream
  10. Toasted Almonds (Optional)
  11. Raspberries (Optional)
Instructions
  1. Put cold water in tiny microwaveable glass bowl, sprinkle gelatin over water, let it sit about 5 minutes and do not stir. This is called blooming. Put in microwave and give it 1-2 short 5 second bursts until it turns into a liquid. Cool and it will not take long.
  2. Beat room temperature cream cheese, almond butter, vanilla & almond extracts, add Just Like Sugar. Beat in water gelatin mix.
  3. Whip heavy cream.
  4. Gently fold in about half of the whipped cream. Fold in the remaining cream making sure it is mixed thoroughly.
  5. 6 Servings
  6. 193 Calories, 2.4g Protein, 20.7g Fat, 2.7g Carbs, 1.3g Fiber, 1.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Shrimp With Andouille Sausage

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Low Carb Shrimp With Andouille SausageLow Carb Shrimp With Andouille SausageLow Carb Shrimp With Andouille SausageLow Carb Shrimp With Andouille SausageLow Carb Shrimp With Andouille Sausage. This is New Orleans food at its best and mine is served over Cauliflower Grits.  I want you to notice the fat distribution in the andouille.  It is quite irregular and the way it should look.  Those are chunks of fat which means it is not some over-processed crap sausage and that fat absolutely make the andouille taste fantastic. And the pork is in chunks so you know you are getting whole muscle pieces.  Yes, I do order mine from Cajun Grocers in LA but they come frozen, in a 1 lb. roll, and last a very long time in the freezer.  The link will take you to the andouille I buy.

If you want the best grits ever you might try the one that go with the Grillades Over Cheesy Cauliflower Grits.  Not only do they have cheese in them, they also have thyme in them and we all know one of the predominate flavors in Louisiana cooking is thyme.  So, if you love New Orleans food & you love grits you can’t go wrong with low carb shrimp with andouille sausage.

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.

Shrimp & Andouille Sausage
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Ingredients
  1. 1 C Celery Cut On The Diagonal
  2. 1 C Onions Chopped
  3. 1 C Green Onions Tops Only
  4. 1 C Andouille Sausage Bite Size Pieces
  5. ½ C Roasted Red Peppers Chopped
  6. 2 C Heavy Cream
  7. ½ C Water
  8. 2 T Olive Oil
  9. 1 Lb Shrimp Cut Into 3 Chunks Each
  10. 2 t Chicken Base
  11. Chipotle Powder To Taste
  12. Favorite Cajun or Blackening Seasoning To Taste
Directions
  1. Sauté Andouille in olive oil and set aside.
  2. Put water in same sauté pan, add onions & celery and cook until soft and water has evaporated.
  3. Add red peppers, Andouille & heavy cream and cook until slightly thickened.
  4. Add chicken base and spices to taste.
  5. Add shrimp chunks & green onions and cook for 2-3 minutes until shrimp is cooked-this will not take long.
  6. 4 Servings
  7. 758 Calories, 32.0g Protein, 61.7g Fat, 8.7g Carbs, 2.8g Fiber, 5.9g Net Carbs
Notes
  1. I serve this over mashed cauliflower or cauliflower grits with a side salad and for the pictures above I used the cheesy grits in the Grillades Over Cheesy Cauliflower Grits recipe.
  2. I also like to spread them out and up the sides of the bowl so that it is very easy to get grits with every bite.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/