Tag Archives: glutenfree

Low Carb Lox And Cream Cheese Crêpes

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Low Carb Lox And Cream Cheese CrêpesLow Carb Lox And Cream Cheese CrêpesLow Carb Lox And Cream Cheese CrêpesLow Carb Lox And Cream Cheese CrêpesLow Carb Lox And Cream Cheese Crêpes.  I haven’t had any lox for a long time and it’s not because I don’t love it, it’s because I already have so many other wonderful lowcarb things to eat.  Life is not boring in the small village of Kruegerville. I would normally have this concoction on one of my Low Carb Carbalose English Muffins but this is an even lower carb keto version without the Carbalose Flour.  Nearly all the same ingredients, just presented in a different form so instead of even the few carbs in the muffins there are zero in the crêpes.  They are easy to make and fun to eat to your heart’s content. I now have a whole catagory of Crêpes listed to the right.  Some are savory and some are sweet.  These Low Carb Lox And Cream Cheese Crêpes are very versatile and can be eaten for breakfast, lunch, or dinner and you will need a recipe of Flaxseed Meal Crêpes.

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 low carb and diabetic friendly.

Lox And Cream Cheese Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 16 Oz Smoked Lox (You May Use A Little Less Depending How Thinly It’s Cut)
  3. 12 Oz Softened Cream Cheese
  4. 1½ C Finely Chopped Tomato (Divided)
  5. ¾ C Minced Purple Onion
  6. ¾ C Capers
  7. Freshly Ground Pepper
Instructions
  1. Mix cream cheese with ½ C small diced tomatoes.
  2. Lay crêpes on counter and smear with the cream cheese.
  3. Sprinkle with purple onions and capers.
  4. Lay down thinly sliced smoked salmon (lox) and grind on pepper.
  5. Roll crêpes, plate, and sprinkle with additional onions & more capers
  6. Give a final grind of pepper.
  7. 12 Servings
  8. 225 Calories, 14.1g Protein, 16.7g Fat, 3.9g Carbs, 2.2g Fiber, 1.7g Net Carbs
  9. 6 Servings
  10. 449 Calories, 28.3g Protein, 33.5g Fat, 7.7g Carbs, 4.3g Fiber, 3.4g Net Carbs
Notes
  1. As you can see I plated what ended as three crêpes which I COULD NOT eat. So the picture shows three but I could barely eat two so if you can actually eat three no biggie...ya piggie.
  2. 16 oz. lox and crêpes are included in nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cinnamon Walnut Roll Crêpes

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Low Carb Cinnamon Walnut Roll CrepesLow Carb Cinnamon Walnut Roll Crêpes. If you can make Carbalose Flour Cinnamon Walnut Rolls why can’t you put the same tastes into a crepe?  Well you can.  I just love that every little bite looks like a cinnamon walnut roll.  Again, very easy and fast to make and you will need a recipe of Flaxseed Meal Crêpes.

 

It is always fun to come up with something new and this was no exception but the bottom line question is always; will they taste good.  I’m glad you asked and well yes, they do and…low carb cinnamon walnut roll crepes are a lot easier than the walnut rolls, and I mean a lot.

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-low carb and diabetic friendly.

Cinnamon Walnut Roll Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crepes
  2. 1½ C Small Chopped Walnuts (Pecans Work Just As Well)(Save A Little Nut Dust For Garnish)
  3. 2 t Cinnamon
  4. ¾ C Allulose*** 18 Drops Liquid Sucralose*** Or Your Own Favorite Sweetener
  5. 12 Oz Softened Cream Cheese (Divided )
  6. 1 t Vanilla Extract
  7. ¼ C Heavy Cream + More If Needed To Make A Thin Drizzle
Instructions
  1. Add nuts and cinnamon to a small processor and chop until relatively small. (See Picture). You don’t want to grind it just a fine chop. If you overdo it, don’t worry and the final product would probably look about the same. Reserve 2 T.
  2. Beat cream cheese, Allulose*** or 12 Drops Liquid Sucralose*** or your favorite sweetener, and vanilla.
  3. Mix in heavy cream and reserve ¼ C.
  4. Lay out crepes, smear with thin layer of the cream cheese mixture.
  5. Top with 2 T nut mixture and roll crepe.
  6. Add enough heavy cream (or water) to thin remaining ¼ C cream cheese mixture and drizzle onto crepes.
  7. Sprinkle with remaining 2 T nuts.
  8. 12 Servings
  9. 330 Calories, 8.0g Protein, 37.4g Fat, 5.3g Carbs, 3.0g Fiber, 2.3g Net Carbs
Notes
  1. I got so excited to try these that I didn’t get enough heavy cream as a thinning agent in the drizzle so I just kind of frosted them but for you? It should be thin enough to drizzle so if you need more heavy cream by all means use it.
  2. Hope you can see the size of the nut grind. You don’t want nut dust just very small and I have a mini processor that has a chop speed which I pulse with until I get what I want.
  3. Nutritionals include crepes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Strawberry Orange Crêpes

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Low Carb Strawberry Orange CrêpesLow Carb Strawberry Orange Crêpes.  You’ll not see the orange in these but you sure as heck will be able to taste it.  I love crêpes and in fact I am going to try to post maybe 18-20 recipes for them.  With the advent of my Zero Carb Flaxseed Meal Crêpes I can now have crêpes any which way but loose-and actually…loose too.  They can be savory as well as sweetened and yes, I like them both ways.  It’s always easier to start with the sweet stuff because it is what grabs peoples attention first but there really aren’t that many of them as most are savory and begin to think Enchiladas.  You know, I have to eat the recipes I test and I have to say, not only are these low carb strawberry orange crêpes easy to eat, they are also easy to make.

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.

Strawberry Orange Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 12 Oz Softened Cream Cheese
  3. ⅓ C Heavy Cream
  4. 8 Drops Liquid Sucralose*** (Divided)
  5. ½ t Orange Extract (Divided)
  6. 1½-2 C Fresh Strawberries (Divided) (Frozen Work As Well Except As Garnish)
  7. ¼ C Water
  8. 3 Drops Liquid Sucralose***
  9. ⅛ t Orange Extract
Instructions
  1. Mix ½ C chopped strawberries, water, ¼ t orange extract & 4 drops Sucralose. This is your coulis drizzle and you can add more water as necessary if wanted. You want this relatively smooth so it is better to whiz in a small processor or if you have one an emersion blender.
  2. Beat cream cheese, 4 drops Sucralose, and ¼ t orange extract. Add heavy cream and ½ C mashed strawberries & beat until blended.
  3. Chop remaining strawberries into small pieces.
  4. Lay out crêpes and thinly smear each with cream cheese mixture.
  5. Roll crêpes, drizzle with coulis, & garnish with remaining chopped berries.
  6. 12 Servings
  7. 238 Calories, 5.8g Protein, 22.4g Fat, 4.6g Carbs, 2.4g Fiber, 2.4g Net Carbs
Notes
  1. By the way, the basil leaves I used as a pretty plate garnish? Um, I tore them into small pieces and ate with each bite. Sounds kind of weird but it was really tasty.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Garlic Wings

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Keto Garlic WingsKeto Garlic WingsKeto Garlic Wings. When I say GARLIC, I mean business and these wings are about as garlicky as it gets.  They are super simple to make but that is about where super simple stops. I have posted more than a couple of chicken wing recipes and all of them are really good but if you like garlic, and I do, then these keto garlic wings will work for you. Some others might be:  Spicy Korean Chicken Wings,  Sweet And Spicy Asian Chicken Wings, and the Buffalo Wings.

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

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

Garlic Wings
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Ingredients
  1. 3 Lbs Split Chicken Wings Or About 16 Wings (32 Pieces)
  2. 2 T Melted Butter
  3. 2 T Olive Oil
  4. 2 T Crushed Garlic
  5. 2 T Tamari Sauce
  6. 1 T Oyster Sauce
  7. ½ C Sliced Green Onion Tops (Garnish)
  8. ½ C Cilantro (Garnish)
Instructions
  1. Bring chicken wings to room temperature.
  2. Preheat oven to 425°.
  3. Line wings on a sheet pan with parchment paper, drizzle with butter, and put into hot oven.
  4. Mix rest of ingredients and cut garnishes.
  5. Bake 40-45 minutes.
  6. Put into large bowl and mix sauce over all.
  7. Serve on a large platter and scatter the garnish all over.
  8. 8 Servings 2 Whole Wings (4 Pieces) As Appetizer
  9. 170 Calories, 11.3g Protein, 13.6g Fat, 1.0g Carbs, 0.1g Fiber, 0.9g Net Carbs
  10. 4 Servings 4 Whole Wings (8 Pieces) As Dinner
  11. 338 Calories, 22.5g Protein, 27.1g Fat, 2.0g Carbs, 0.1g Fiber, 1.9g Net Carbs
Notes
  1. Did I mention these are garlicky? This is what finger lickin should be.
  2. If you want these a tad sweet and you have it, add 2 T Allulose*** to the sauce.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Peruvian Green Sauce

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Low Carb Peruvian Green SauceLow Carb Peruvian Green SauceKeto Peruvian Green Sauce.  This sauce is ridiculously easy and fast to make-probably not more that 5-10 minutes but oh boy, the flavors.  Real Keto Peruvian Green Sauce may not have any cheese in it and if you don’t want it, don’t put it in.  This is best served with fish or chicken but it also makes a fabulous salad dressing and for the dressing the Parmesan cheese is a must. As you look at the nutritionals it is basically a free keto food as in ZeroCarb.

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.

Peruvian Green Sauce
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Ingredients
  1. ½ C Mayonnaise
  2. 2 Jalapeno Peppers (I Use 2 T Spicy Pickled Jalapenos)
  3. 1½ C Chopped Cilantro (Use Those Stems)
  4. ¼ C Chopped Basil
  5. 2-3T Parmesan Cheese (Optional)
  6. 1½ T Olive Oil
  7. 1½ T Lime Juice
  8. 1½ t Dried Mint
  9. 1 t Crushed Garlic
  10. ¼ t Salt+More To Taste (Especially If Not Using Parmesan Cheese)
Instructions
  1. Put all ingredients except mayo into food processor, process several times scrapping each time until finely ground.
  2. Put into small mixing bowl, add mayo and blend well.
  3. Refrigerate for at least several hours.
  4. You of course may add more or less of any ingredient that YOU like.
  5. 8 Servings
  6. 130 Calories, 0.6g Protein, 15.0g Fat, 0.3g Carbs, 0.1g Fiber, 0.2g Net Carbs
Notes
  1. If you are so inclined, this makes a really good dip with low carb veggies and can easily take the place of ranch dressing to dip wings into. As you can see, it is a very versatile sauce so go ahead and try it every which way but loose.
  2. If you are making this as a salad dressing the Parmesan cheese is pretty essential.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Parmesan Over Sprouts

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Low Carb Chicken Parmesan Over SproutsLow Carb Chicken Parmesan Over SproutsLow Carb Chicken Parmesan Over Sprouts. A pretty study in the Italian flag colors of red, white, and green.  It is ridiculous that I have never posted a recipe for Chicken Parmesan but I am only human and as I was doing the Puttanesca Over Mung Bean Sprouts I realized instead of doing this over something like spaghetti squash why not also make a low carb chicken Parmesan over mung bean sprouts too. Heaven only knows how many recipes I have replaced flour using pork skins but this is at least the latest.  You need to trust me on this, fried pork skins keep EVERYTHING moist.  I have said I fry my own pellets but you can easily enough buy pork skins and even buy the ground Pork Dust here.  This is a very simple & easy recipe and I can’t imagine what the carb difference would be between real pasta and mung bean sprouts but I do know this, I can eat sprouts and I can’t eat pasta.

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 Parmesan Atop Mung Sprouts
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For The Chicken
  1. 6 Boneless Skinless Chicken Thighs (Room Temperature)
  2. 2 Eggs (Room Temperature)
  3. ¼ C Sour Cream (Or Yogurt)
  4. 1 C Parmesan Cheese
  5. 1 C Ground Pork Skins***
  6. 1 T Garlic Powder
  7. ¾ t Pepper
  8. ¼ C Olive Oil For Shallow Frying + More If Needed
  9. 1 Lb Shredded Mozzarella Cheese (To Top)
  10. Fresh Chopped Basil (Garnish)
For The Sauce
  1. 2 Cans Plain Good Quality Tomato Sauce
  2. 2 T Good Red Wine+More To Taste
  3. 2 t Crushed Garlic
  4. 2 t Dried Italian Herbs
  5. 1 t Salt
  6. ½ t Pepper
For The Mung Bean Sprouts
  1. 1 Lb Fresh Bean Sprouts
  2. Boiling Water
For The Chicken
  1. Flatten thighs a bit but not too thin.
  2. Beat eggs and sour cream.
  3. Mix Parmesan cheese, ground pork skins, garlic powder, and pepper well.
  4. Add ½ of your oil to large sauté pan and heat to between medium and Medium-high. Do not smoke the oil.
  5. Add 3 thighs, cooking until crispy and juices come to the top, turn, and finish cooking.
  6. Cook remaining thighs repeating same steps.
For The Sauce
  1. Dump all sauce ingredients in medium sauce pan and heat.
For The Mung Bean Sprouts
  1. Boil water, dump sprouts in, turn to medium, simmer 4-5 minutes and drain well.
  2. Place sprouts on plate, top with chicken, immediately followed by the cheese to melt.
  3. Garnish with basil and ring the meat with sauce.
  4. Drizzle with additional olive oil if wanted and I did.
  5. Alternately, you can put all thighs on a sheet pan, top with sauce & cheese. and broil until melted. It’s what I do. I also top with a little extra Parmesan cheese.
  6. 6 Servings
  7. 501 Calories, 41.0g Protein, 33.6g Fat, 10.3g Carbs, 1.5g Fiber, 8.8g Net Carbs
Notes
  1. Depending on the quality and thickness of the tomato sauce you use, you may need to thin it a bit with water. I use Kirkland organic tomato sauce and I did need to thin mine.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Bean Sprouts Salad

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Low Carb Mung Bean Sprouts SaladLow Carb Mung Bean Sprouts SaladKeto Bean Sprouts Salad.  What in heaven’s name do you do with a big ole bag of beautiful white mung bean sprouts when you have purchased them and only needed a small amount?  Most people let them sit in their refrigerator for 5-6 days while they turn to…but you don’t need to, not anymore.  This recipe goes right from fresh leftover sprouts to a warm side dish or a cold salad-your choice.  I think once you have had them you will be buying sprouts just to make this dish as it is that good.  You might call keto bean sprouts salad a little side dish of Asia.

If you end up making (and I recommend it) the Vietnamese Shrimp Bowl, you will have leftover sprouts and now you know how to use them.

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

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

Mung Bean Sprouts Salad
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Ingredients
  1. 1 Lb Mung Bean Sprouts
  2. ¼ C Finely Sliced Green Onion Tops
  3. 2 T Olive Oil
  4. 2 T Toasted Sesame Seeds
  5. 1 T Fish Sauce + Also Served To The Side On Table
  6. 2 t Crushed Garlic
Instructions
  1. Rinse and simmer bean sprouts in water about 3-4 minutes or until they just begin to turn translucent.
  2. If serving as salad rinse in cold water, drain well, gently squeeze to release any more water and refrigerate.
  3. If serving warm drain, gently squeeze to release any more water and add to fish sauce mixture.
  4. In larger bowl mix crushed garlic, fish sauce, onions, sesame seeds, and olive oil.
  5. Add bean sprouts, toss, mixing well and serve immediately.
  6. 6 Servings
  7. 67 Calories, 2.1g Protein, 5.5g Fat, 4.4g Carbs, 1.1g Fiber, 3.3g Net Carbs
Notes
  1. No matter what you do, the sprouts will continue releasing water until you eat them and all you can do it drain just before serving.
  2. Don't worry about having to buy fish sauce. It is a condiment and can be sprinkled on and used in many, many dishes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Vietnamese Shrimp Bowl

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Low Carb Vietnamese Shrimp BowlLow Carb Vietnamese Shrimp BowlLow Carb Vietnamese Shrimp Bowl.  I ended up making this with a bunch of leftovers and it was so good I decided to do a recipe with it.  I was originally going to use pulled pork in it but wondered how many people have pulled pork just hanging around so decided to leave it out, substituting avocado instead.  Everything else is pretty reasonably and easily gotten. We all do a little experimenting from time to time and of course, so do I.  The difference is, I have to eat what I make and if it’s not right I need to do it over…and eat it again so…I have included the pics from the first try as a wrap.

The wraps were so good…and so messy, that I redid it as a bowl.  I have also included a sketch I did to figure out the color scheme and where I wanted to place everything and as you can see, the pulled pork didn’t make the final cut. I rearranged things-again for the final picture.  Did I have trouble making and having to eat this again?  Nope. Not. At. All.  I used bibb lettuce for the wrap but since I always have bok choy (my lettuce of choice) I used it in the bowl.

It is now the dog days of August and though this Low Carb Vietnamese Shrimp Bowl is a perfect anytime dinner dish, you will not need to do any cooking except to do a quick blanch with the bean sprouts.  After eating?  You might think you just stepped out of a Vietnamese restaurant.

It’s just a list of ingredients and comes together very quickly.  You may have a little dressing left over but don’t worry, it would last a long time in the fridge and once you have eaten it, it would disappear very quickly.  Make no mistake, this is a complete and filling meal and if you want to make any substitutions please do, as this is cooking-not baking and a salad is always just a guide.  If you can’t get fresh mint then please try to include a little dried mint into the dressing as it enhances the flavors very well and kind of bring the whole bowl together.

So, what do you do with your leftover mung bean sprouts?  I have the answer :  Mung Bean Sprouts Salad served either warm as a vegetable or cold as a salad.

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.

Vietnamese Shrimp Bowl
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Bowl
  1. 1 Lb Bay Shrimp
  2. 2 C Mung Bean Sprouts
  3. 2 C Chopped Bok Choy
  4. 1 C Finely Grated Daikon Radish
  5. 1 C Finely Grated Red Radish
  6. 1 C Finely Grated Jicama
  7. 1 C Green Onion Tops
  8. 1 C Finely Chopped Cilantro
  9. 1 C Chopped Fresh Mint
  10. 1 C Crushed Peanuts
  11. 1 Ripe Avocado
  12. ½ C Olive Oil
Chile Lime Sauce
  1. ¼ C Fresh Lime Juice
  2. ¼ C Fish Sauce
  3. ¼ C Chopped Cilantro
  4. 2 T Allulose*** (Paleo)
  5. 2 T Finely Diced Purple Onion Or (I Used Shallots)
  6. 1 T Sugar-Free Rice Wine Vinegar
  7. 1 T Tamari
  8. ¼ t Red Pepper Flakes
  9. 1 t Crushed Garlic
  10. ½ t Ginger Powder
Instructions
  1. Blanch sprouts at a slow simmer for about 4-5 minutes or until they become translucent.
  2. Drain and refrigerate until cold and ready for use.
  3. Put Bok Choy in center under the shrimp, arrange rest of ingredients artfully, drizzle with olive oil, sprinkle with crushed peanuts and pour ¼ C dressing over all.
  4. 4 Servings
  5. 547 Calories, 36.5g Protein, 34.7g Fat, 16.4g Carbs, 7.5g Fiber, 8.9g Net Carbs
Notes
  1. Nutritionals include all ingredients listed.
  2. If you have extra dressing in to bottom of the bowl, grab a spoon...and slurp it up.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cinnamon Flan

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Low Carb Cinnamon FlanLow Carb Cinnamon FlanLow Carb Cinnamon FlanKeto Cinnamon Flan. I had a really hard time naming this concoction but finally came up with the word “Flan” because it has a sugar-free syrup served with it which is a little reminiscent of a real flan. Doesn’t really matter what you call it, it is delicious.  I can already think of a couple variations and one might be with raspberries and a couple of drops of almond extract as the two flavors go so well together.  Very, very easy to make.  Keto cinnamon flan can be eaten as breakfast or dinner, which I did with a sausage patty and small salad or just as a fabulous keto low carb dessert.  Anyway you cut it, it’s good, it’s easy and…your kids will love it.

This was a test cake that Sandra, a twitter friend, altered and made from this Flan recipe. I don’t have the information for everything she altered so I can’t put up a new recipe for you it but like WOW, it looks spectacular. It will never cease to amaze me how inventive people can be with their food.

I have started using Ceylon “True” Cinnamon and what a difference it makes.  I will be using the rest of the small bag and have purchased a one lb. bag which should last well beyond me and I am thinking of sharing it with someone I already have in mind.  Ceylon Cinnamon is kind of a taste altering experience if you have never had it, and I personally would never go back.  It is available on Amazon (not my favorite place to shop) as well as other places.  There is no mistaking it for regular cinnamon as it is MUCH lighter in color with a more subtle flavor. Recipes I have already used it in are the Carbalose Cinnamon Walnut Rolls but hey, I just got the stuff so give me a little time.

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-low carb and diabetic friendly.

Cinnamon Flan
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Ingredients
  1. 6 Oz Cream Cheese ROOM Temperature
  2. 6 T Barely Melted Butter + 2 t Smeared In Bottom Of Baking Dish
  3. 6 Eggs ROOM Temperature
  4. ⅓ C Allulose
  5. ¼ t Cinnamon
  6. 12 Medium Strawberries Cut Into At Least 8-12 Pieces Each
  7. 2 T Sugar-Free Syrup Per Person
Instructions
  1. Beat room temperature cream cheese, cinnamon and Allulose.
  2. Slowly add melted butter and mix until smooth, scraping as necessary.
  3. In a separate bowl, beat eggs then slowly add to cream cheese, scraping bowl several times, and making sure there are NO lumps.
  4. Begin heating oven to 360°.
  5. Grease 8”x8” glass baking dish with 2 t butter and put into oven. You want the butter just beginning to brown and the dish hot. Watch it closely or it will blacken and burn.
  6. Pour into heated 8”x8” baking pan and bake for 22-24 minutes. It will not happen immediately but IF your batter was at room temperature it should puff up like a balloon like Yorkshire Pudding only---it might not collapse.
  7. Your finished product should have the color and texture of a firm flan.
  8. 8 Servings
  9. 182 Calories, 5.7g Protein, 16.0g Fat, 2.0g Carbs, 0.3g Fiber, 1.7g Net Carbs
Notes
  1. The "secret" to this fluffy flan is to have everything at room temperature. I don't mean for 15 minutes, I mean for at least 1½-2 hours.
  2. Nutritionals include all ingredients listed.
  3. I'll update if it freezes well if, I can get some in the freezer.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chicken Piccata

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Low Carb Chicken PiccataLow Carb Chicken PiccataKeto Chicken Piccata. You are looking at that very rare commodity known as a chicken tender.  They are pretty hard to find anymore as they command a higher price because of their uses in restaurants over the last 20 years.  My sweet little neighborhood Beaumont Market got a new (but actually retired) butcher and has decided to order them.  Yes, they are a little more expensive but in my world well worth it, because they are so easily portion controlled and how quickly they cook without drying out.  This can certainly also be made with juicy thigh meat but then you have dark meat.  I have made it known how much I prefer dark chicken meat over white but chicken tenders are a game changer.  I will purchase and eat these for as long as Jim continues to get and sell them and they are perfect for you and your kids fixed any number of ways including Crunchy Deep Fried Chicken Chips. Pretty much everybody knows how much kids like the crummy McNuggets served by McDonald’s but my keto chicken piccata are a terrific healthy alternative.

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 Piccata
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Ingredients
  1. 12-16 Chicken Tenders Or about 1-1¼ Lbs (Do Not Flatten)
  2. 6 T Olive Oil
  3. 8 T Butter
  4. ⅓ C Lemon Juice Or About 1½ Lemons
  5. ½ C Water (Chicken Stock)
  6. 2 T Chicken Base (Omit If Using Stock)
  7. ¼ C White Wine
  8. ¼ C Capers
  9. Salt & Pepper
Instructions
  1. Heat 3 T olive oil + 3 T butter until butter is browning. Add half of the tenders, cook for 1-2 minutes per side. Set aside. Repeat for 2nd half tenders.
  2. Add wine and reduce by ½.
  3. Add water, chicken base, & lemon and reduce.
  4. Add capers to heat and swirl in remaining butter 1 T at a time.
  5. Plate tenders and spoon sauce over all.
  6. 4 Servings
  7. 531 Calories, 27.0g Protein, 45.6g Fat, 2.4g Carbs, 0.4g Fiber, 2.0g Net Carbs
Notes
  1. You will need to do this as two batches since trying to cook this many tenders would only cool your pan and stew the chicken instead of sauteing it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Beef And Daikon Radish Soup

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Low Carb Beef And Daikon Radish SoupLow Carb Beef And Daikon Radish SoupLow Carb Beef And Daikon Radish SoupLow Carb Beef And Daikon Radish SoupLow Carb Beef And Daikon Radish Soup. Having worked in and having had restaurants, one of the staple soups has always been beef and macaroni.  Not anymore.  Soups can be just as flavorful and full of low carb goodness without potatoes or macaroni or any other high carby vegetable for that matter.  Trust me as I have now eaten low carb for 8 years. Over those years I have come to realize that daikon radish is the perfect substitute for potatoes.  It has its own very mild flavor but totally loses it when cooked and added to other flavors and this low carb beef and daikon radish soup is a perfect example.  I have used celery root, and lots of other things in place of potatoes and daikon radish now remains at the top of my list.  It is good for crudités, soups of all kinds, it can be roasted, and used in stews.  Soooo…this is my ode to daikon radish, and may all you low carbers everywhere use it prodigiously.  You don’t need a thickener for every soup and this is one of them-just filled with good stuff.  There is a kind of secret ingredient and…it’s the Lawry’s Seasoned Salt so, if possible please use it.  I left  some of the cheese off so you see a bit of what the soup looks like.  Now, I can’t make a daikon radish look like macaroni and that’s a fact but-I can make a soup taste so you’ll never miss that macaroni.

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.

Beef And Daikon Radish Soup
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Ingredients
  1. 1 Lb Daikon Radish Cut Into Small Pieces (About 4-5 Cups)
  2. 3 C Water
  3. 1 Lb Ground Beef
  4. ½ Small Yellow Onion Finely Diced
  5. 2 t Chicken Base Or 2 t Beef Base (I Used A Little Of Both)
  6. 2 t Lawry’s Seasoning Salt
  7. 2 Cans Diced Tomatoes
  8. 2 T Tomato Paste
  9. 1 T Just Like Sugar Brown (To Offset The Acidity In The Tomatoes)
  10. 1 t Pepper + More If Wanted
  11. 1 C Grated Cheddar Cheese (Optional)
Instructions
  1. Cover and simmer daikon radish in water for about 30-40 minutes or until tender.
  2. Sauté ground beef and onions until beef just loses its color, then add Lawry’s and whatever base(s) you decide to use, simmer, mixing in tomato paste and pepper.
  3. Dump meat mixture into cooked daikon and simmer an additional 30 minutes.
  4. Top with grated cheese.
  5. 8 Servings
  6. 228 Calories, 14.3g Protein, 15.5g Fat, 7.3g Carbs, 2.0g Fiber, 5.3g Net Carbs
Notes
  1. If you wish to add anything else like green beans, mushrooms, or Italian seasonings of any kind, be my guest.
  2. This is just a basic hearty, healthy soup and you don’t have to wait until winter to make it.
  3. Cheese is optional but is included in nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Umami Mayo

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Low Carb Umami MayoLow Carb Umami MayoLow Carb Umami MayoLow Carb Umami MayoLow Carb Umami Mayo.  Mine has just four ingredients and two of them are what I believe to be two of the most powerful umami flavors available without the use of MSG. Many of us may have heard the word umami and maybe not understand what exactly it means.  Well join the club.  I want you to know I do not, nor have I ever, had a problem with using MSG.  It occurs in nature including cheese, tomatoes, grapes, and mushrooms to name just a few so…you have probably eaten it in small amounts your whole life and most likely not known it.  It is in fruits, vegetables, fowl, meats and fish. There is enough crap on the internet to fill a book and wad a shotgun about MSG and in my humble opinion much of it is bunk junk.  As I have always understood it, MSG does nothing to “flavor” food, it affects your taste buds.  If you want to test it take ¼ C of water and put a pinch of MSG in it.  As we know, water doesn’t have much flavor to it but a small pinch of MSG will give it a taste.   Add more-more taste.  Wait several minutes and your taste buds with continue with the effects of the MSG long after you have stopped drinking flavorless water.  Often, the term “natural flavor” refers to ingredients containing MSG so when you see it in print on some crappy food packaging you may be looking at it referring to MSG.  I found this interesting article via Twitter on Food Facts the other day and it is well worth reading.

Here is a short list of products using the term “natural flavor” and I’m betting there would be lots less people claiming to be allergic to MSG if they realized how ubiquitous it is in packaged foods.

1.Doritos, 2. KFC Fried Chicken, 3. Pringles, 4. Hidden Valley Ranch, 5. Seaweed Salad, 6. Cheetos 7. Boars Head Cold Cuts, 8. Parmesan Cheese, 9. Gravy, 10. Protein Powders, 11. Pepperoni, 12. Popcorn, 13. Potato Chips.

The best thing about this low carb umami mayo is:  it’s zero carb and…high fat and…it is good with so many things.  It is fabulous as a dip with zero carb pork skins or low carb crudité veggies, and wonderful on a hamburger. You will need Umami Powder to make this four ingredient recipe and of course you can add any other herbs or spices you want to. The sky’s the limit baby.

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.

Umami Mayo
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Ingredients
  1. 1 C Mayonnaise
  2. 1 t Umami Powder
  3. ½ t Five Spice Powder
Instructions
  1. Mix all ingredients thoroughly.
  2. 8 Servings
  3. 200 Calories, 0.0g Protein, 24.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
  4. 4 Servings
  5. 400 Calories, 0.0g Protein, 48.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. Don't think you can just pig out on this mayo because it you try you, may(o) get way too full. The fat content is very high and along with that comes a high satiety level. Oh, you may be able to eat more than ¼ cup of it but...you won't eat much more for at least several hours.
  2. Taste before adding any other herbs or spices and if you really think it needs more then go for the gusto. If you love the flavors as is, you can add ¼ t of both powders but I would let it sit in the fridge for several hours before adding more.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/