Tag Archives: glutenfree

Low Carb Salmon Croquettes

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Low Carb Salmon CroquettesLow Carb Salmon Croquettes, or as I like to call them, little submarines on a plate.  I have certainly said it elsewhere that my mother was a terrific cook and one of the things, every once in a while, that she tried to shovel down our gullets were salmon croquettes.  I can tell you now that all three of us kids hate, hate, hated them and as you can imagine I did not eat them for many years.  When I decided to experiment and add a lot more ingredients  than my mom used and of course with the advent of better ways to eat salmon I came up with these.  Not much different than my originals but of course I do not use any panko or bread crumbs and now I realize how good they can be fried in lard.  Probably one of the biggest ways I get around using bread crumbs is the use of crushed fried pork skins.  It takes more than a rolling pin but your food processor will work quite well.  Yes, I do fry my own raw pork pellets from Willies since I also eat them as my diabetic popcorn but once they are crushed they can be used in all kinds of recipes.   A few examples might be:  Crunchy Deep Fried Chicken Chips,  Fried Cauliflower Tater Tots,  Chicken Kiev,  Crab Cakes & Spicy Chipotle Aioli, and I even have a completely different recipe for Salmon Cakes & Tartar Sauce. In the picture above I paired  it with a buttery lemon wine caper sauce and of course you can use your own or perhaps try my Tartar Sauce. No matter what you serve with your low carb salmon croquettes life will be better.

If you don’t have the time or inclination to pop your own pellets and grind them, then you can buy a 3 oz. bag of Pork Dust or a 12 Oz container also through Netrition.  One of the reasons I have always liked to pop and grind my own dust is that I was able to control the fineness of the grind.  But since I have now gotten the pork rind crumbs to the right I will not go back.  They are fried in their own lard and what could be better?  I contacted Bret at www.baconsheir.com to see what the cup count of their 1 lb. bag would be and he graciously told me about 7 cups so you can see at $21.00 per bag, and if you don’t want to pop your own, this is a great way to get 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.

Salmon Croquettes
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Ingredients
  1. 1 Lb Canned Salmon (Yes, Fresh Is OK And Just More Time Consuming)
  2. ½ C Water
  3. 3 T Butter
  4. 1 Small Onion Very Finely Diced
  5. ¾ C Celery Very Finely Diced
  6. ¾ C Red Bell Pepper Very Finely Diced
  7. ¾ C Yellow Bell Pepper Very Finely Diced
  8. ⅓ C Finely Ground Pork Skins***
  9. 2 T Dried Parsley (Fresh Is Fine If Finely Chopped)
  10. ½ C Mayonnaise
  11. 2 T Drained And Chopped Capers
  12. 1 T Worcestershire Sauce
  13. 2 t Dijon Mustard
  14. 2 t Old Bay Seasoning
  15. ¼ t Tabasco Sauce
  16. 2 Eggs Beaten
  17. ¼ C Sour Cream
  18. 1½ C Finely Ground Pork Skins*** (+ More Only If Needed)
  19. Oil Of Choice For Frying
Instructions
  1. Slowly heat butter and water, dice all vegetables, add to butter & water, cover, and cook until soft. Drain if there is any water left or...better yet...uncover until it is all evaporated. Cool completely.
  2. Flake salmon making sure to discard any bones and put into a bowl. Blend in ⅓ C pork skins.
  3. In another bowl mix mayo, capers, Worcestershire sauce, mustard, parsley, old bay, and Tabasco.
  4. Beat eggs and sour cream until smooth, add 3 T to mayo mix and reserve the rest.
  5. Blend mayo mix into salmon making sure all is coated. At this point if you are not making immediately, cover and refrigerate for later. It is best chilled anyway.
  6. Put balance of egg mix on a plate, put ground pork skins on another plate and have a third plate to put finished croquettes on.
  7. Dividing salmon into 6 equal parts, form into little submarines.
  8. Roll each in the egg, then in the pork skins and put onto the third plate.
  9. Heat oil of choice (I do use lard) and when oil reached 340°-350° place each sub gently into the oil. When browned turn and brown 2nd side.
  10. Serve with lemon wedges and tartar sauce. I will say these are so flavorful that they are good just plain.
  11. 6 Servings
  12. 383 Calories, 27.5g Protein, 28.0g Fat, 5.0g Carbs, 1.6g Fiber, 3.4g Net Carbs
Notes
  1. Easy enough to make into hors d’oeuvres with a thin slice of lemon on top.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Collard Greens With Smoked Pulled Pork

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Low Carb Collard Greens With Smoked Pulled PorkLow Carb Collard Greens With Smoked Pulled PorkLow Carb Collard Greens With Smoked Pulled Pork. Perhaps if you didn’t grow up in the South you mightn’t have been exposed to Collard Greens let alone with smoked pulled pork.  I did not grow up in the South either but my mother was a woman of many talents, one of them was cooking, and she did make collard greens & a smoked ham hock for us once in awhile.  She made it like most people with bacon grease, which was fine by us as we all loved bacon.  So this is my own rendition using low carb collard greens with smoked pulled pork.  Same greens, same animal just with a little twist.  There are a couple of different ways to use this recipe:  1.) As a dinner side dish (on left) and 2.)  As a filling & hearty soup (on right)  Not sure why most every other greens recipes include so much sugar and I doubt you’ll miss it here since I’m pretty sure the people coming to this site are not looking for sugary recipes. Low Carb Collard Greens With Smoked Pulled Pork for a dose of health.

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.

Collard Greens With Smoked Pulled Pork
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Ingredients
  1. 2-2½ Lbs Collard Greens (Remember You Loose Weigh With The Unusable Ribs)
  2. 1 Lb Pulled Pork
  3. 1 Small Onion Dice Small
  4. 2 T Bacon Grease (Or Lard)
  5. 1 T Crushed Garlic
  6. 3 T Apple Cider Vinegar (You Can Also Use Unsweetened Rice Wine Vinegar)
  7. ½ t Red Pepper Flakes
  8. 1 T Chicken Base
  9. ½ t Liquid Smoke
  10. 1 t Butter Per Serving (Optional But Good)
  11. 2 C Water For Side Dish 4 C Water For Soup
Instructions
  1. Heat grease in pot large enough to pack in the greens.
  2. Slowly sweat the onions, then mix in garlic.
  3. Making sure collards are grit-free cut the center rib out of each stalk.
  4. Cut into 1½" strips, turn and cut about 2" pieces.
  5. Mix water, chicken base, pepper flakes, & vinegar and pour over greens.
  6. Cover and slowly simmer for 2-2½ hours or until greens are tender.
  7. Add pork and heat thoroughly.
  8. 4 Soup Servings
  9. 419 Calories, 32.0g Protein, 14.4g Fat, 10.3g Carbs, 5.8g Fiber, 4.5g Net Carbs
  10. 6-8 Side Servings
  11. 210 Calories, 16.0g Protein, 7.2g Fat, 5.2g Carbs, 2.9g Fiber, 2.3g Net Carbs
Notes
  1. I do add butter to mine whether I make soup or a side. There is something about the way butter enriches anything.
  2. As a side dish it is best to put into its own container as you will want to eat (drink) the juices.
  3. If your pulled pork strands are too long, chop them a little. You want the pork recognizable but not so long they are a pain to eat or drip from the bowl to your mouth.
  4. If you like your greens a little less tender, cook maybe ½ hour less.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Gingerbread Waffles

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Low Carb Gingerbread WafflesLow Carb Gingerbread WafflesLow Carb Gingerbread WafflesLow Carb Gingerbread Waffles. So the other day I made  a half recipe of Gingerbread and as you can see from the picture it didn’t turn out so well as I under-cooked it. Well, when life gives you lemons I say make Gingerbread Waffles.  The first thing I did was scoop out the center, drown it in heavy cream and ate it as kind of a gingerbread pudding.  Gads, it was really good.

I’m thinking to myself that maybe, with a few minor alterations to the original recipe, I could make a waffle batter out of it.  Well, well, it worked just beautifully.  A few crunchy toasted nuts, tons of butter, some Sugar-Free Maple Syrup and I have to say these Gingerbread Waffles are terrific.  Just eat for the number of people in your family and freeze the rest for another time.  They are not super crispy since there is no white flour in them but they are quite tender and with the addition of toasted nuts you get that crunch you may be looking for.  I have put this recipe under the Entrées Category and seriously they can be eaten for breakfast and also be used as a dessert with whipped cream.  If you have babies, break one of these low carb gingerbread waffles into 4 pieces, give it to  them dry , and let ’em make a mess.

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.

Gingerbread Waffles
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Ingredients
  1. 4 Eggs
  2. 4 T Melted Butter
  3. ½ C Allulose***
  4. 2 T Heavy Cream
  5. 2 T Sour Cream
  6. 1 T Molasses
  7. 1 C Almond Flour
  8. 6 T Coconut Flour
  9. 1 T Powdered Ginger
  10. ½ T Baking Powder
  11. ½ T Cinnamon
  12. 1 t Baking Soda
  13. ½ t Nutmeg
  14. ¼ t Powdered Cloves
  15. ¼ t Guar Gum
  16. ¼ t Xanthan Gum
Instructions
  1. Preheat waffle iron to high.
  2. When you are ready to make your first waffle swab the iron with coconut oil.
  3. Beat eggs, then beat in molasses, Allulose, heavy cream, sour cream and melted butter.
  4. Mix dry ingredients, add wet to dry and blend well.
  5. Let batter rest for a 1-2 minutes.
  6. Using a large scoop, or about ½ C put batter in the middle of your waffle maker and spread around leaving about a 1½ inch border.
  7. Don't try to open waffle iron until green light says it's ready.
  8. 5-6 Waffles
  9. 296 Calories, 9.5g Protein, 22.9g Fat, 13.0g Carbs 5.4g Fiber, 7.6g Net Carbs
Notes
  1. I added toasted walnuts but pecans are terrific too. You could add low carb fruit but I think the flavor of the waffle might over power any fruit you may use.
  2. If you compare this to an average 6" waffle the carb count is about one third and even less without the molasses.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fried Cauliflower Tater Tots

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Low Carb Fried Cauliflower Tater TotsLow Carb Fried Cauliflower Tater Tots. Since I made that fatal mistake ending up with Cauliflower Grits instead of mashed cauliflower I have gone nuts making new recipes with it and these fried cauliflower tater tots are one of the results.  Cauliflower Polenta Cakes is another.  Is that ketchup in that bowl you may be asking?  Why yes it is.  Not regular high carby ketchup but Sugar-Free Ketchup.  I can’t imagine eating tater tots without at least a little ketchup.

There are recipes everywhere for oven baked/fried tater tots but they are nothing like these fried puppies and when eaten, there is zero cauliflower taste.  For all the world you will think you are eating real potato tots. Now we know that potatoes fry really well (the Maillard reaction) and/but so do Pork Rinds and we also know how crunchy pork rinds are and these babies are covered with them. My oil of choice was duck fat because if you have ever had french fries done in duck fat you would know why.

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.

Fried Cauliflower Tater Tots
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Tots
  1. 1½ C Cauliflower Grits
  2. ¾ C Parmesan Cheese
  3. ¾ t Garlic Salt
  4. ¾ t Pepper
  5. ⅜ t Onion Powder
  6. 3 T Beaten Egg Wash
  7. 1½ C Crushed Pork Rinds
Egg Wash
  1. 2 Eggs
  2. 2 T Sour Cream
  3. Oil For Frying.
Instructions
  1. Mix first 6 tot ingredients thoroughly.
  2. Using 2 shallow bowls and l larger plate, put the remaining egg mixture in one bowl and the pork rinds in the second.
  3. Using a 1 T scoop make 36 balls for tots. Form each into a tiny football. Gently put into egg wash and then into pork rinds.
  4. Heat oil to between medium and medium high, cook 12 tots at a time and repeat.
  5. 6 Servings
  6. 243 Calories, 16.7 g Protein, 17.5g Fat, 6.4g Carbs, 2.6g Fiber, 3.8g Net Carbs
Notes
  1. You may have left over egg mix and you can save it for another use.
  2. I have included 2 T fat in the nutritionals.
  3. As I said I used duck fat to fry these.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cauliflower Grits

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Low Carb Cauliflower GritsLow Carb Cauliflower GritsLow Carb Cauliflower GritsLow Carb Cauliflower GritsLow Carb Cauliflower GritsLow Carb Cauliflower Grits. Came upon this recipe in a rather unusual way.  All I really needed was some mashed cauliflower but I didn’t want to go to the trouble of cooking it, and squeezing all the water out of it, so I decided to see if I slowly baked a whole head at 250° that maybe most of that water would evaporate.  That part of it worked really well although but I did have to bake it for quite a while.  I covered it with foil and just forgot about it for about 2 hours.  Because of this little find I no longer even make mashed cauliflower as this is so much easier, faster, more versatile, and you can freeze and thaw it with no “weeping” of any liquid.

Since it turned out to be much drier than I thought it would be, instead of using my stick blender I put it is my processor.  Well dang…it DID NOT mash…at all.  Then I put it in a bowl and used the stick blender and that was a no-go too.  It really ended up looking like kinda dry cooked grits with a few specks from the roasting process which actually prompted me to make the Polenta Cakes recipe instead.  So I got to thinking what else I could do with this and my mind began to ran amuck. Since I had leftovers from the polenta cakes I froze the rest of it.  You can use this instead of mashed cauliflower in Grillades & Cheesy Cauliflower “Grits” or any other recipe that calls for mashed cauliflower and there are a lot of them on this site.  It can be used under Beef & Blue Cheese Parmesan Bake with Swiss Cream Steak or Braised Short Ribs the newest Cajun Shrimp & Grits and the list could go on and on.  I’m even thinking you might make a warm breakfast cereal with a little cinnamon and heavy cream, or maybe plain with some butter, toasted pecans and Sugar-Free Maple Syrup drizzled on it and here it is Cauliflower Grits Cereal.  Only thing I didn’t use was butter (I forgot). Low carb cauliflower grits, so easy.

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.

Cauliflower Grits
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Ingredients
  1. 1 Head Cauliflower
Instructions
  1. Preheat oven to 225°.
  2. Clean off leaves and end of core and yes, do keep the core as you are throwing money into the garbage if you don't.
  3. Quarter each head that you are roasting.
  4. Roast 2-2½ hours, turn off oven and let cool.
  5. Let cool completely, and process. It can be used this way very easily but I take the extra step of then using my immersion blender to make it finer.
  6. 4 ½ C Servings
  7. 21 Calories, 1.7g Protein, .5g Fat, 4.0g Carbs, 2.0g Fiber 2.0g Net Carbs
Notes
  1. The sky's the limit with this.
  2. The pictures are done with 2 heads and you can easily do 2-3 heads at a time, portion it out and freeze it for later use. If you do this I would turn oven down to 225° and let 'em go for at least 2½-3 hours.
  3. That is my ½ C scoop in the picture.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cauliflower Polenta Cakes

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Keto Cauliflower Polenta CakesKeto Cauliflower Polenta CakesKeto Cauliflower Polenta CakesKeto Cauliflower Polenta CakesKeto Cauliflower Polenta Cakes are definitely not what I started out to make-Oops.  All I needed was some mashed cauliflower.  Since we all know that Mashed Cauliflower, when done improperly, can be pretty watery, I decided to see if I slowly baked a whole head at 275° that maybe most of the water would evaporate. Well that part of it worked really well although I did have to bake it for a long time.  I covered it with foil and just forgot about it for more than several hours.

Since it turned out to be much drier than I thought it would be, instead of using my stick blender I put it is my processor.  Well dang…it DID NOT mash…at all.  I put it into a big bowl and then used the stick blender but no matter how long I tried to get it mashed, it still had the texture of polenta so I decided to punt and as you can see it turned out really, really well.  I have said elsewhere that I use (very) old tuna cans as my Ring Molds and there they are for all to see. What I really ended up with were Cauliflower Grits and I now use them with many, many meals.  Eating the first one just plain Jane fried & covered with a little browned butter and the second one I froze and plan to serve on a base of Tomato Basil Cream and I think it may be spectacular.

I can now think of lots of ways to use these keto cauliflower polenta cakes let alone the baked cooked cauliflower. How about Eggs Benedict with Hollandaise Sauce and these in place of muffins?  Or the “grits” in the Grillades & Cheesy Cauliflower “Grits” recipe?  How about  under a pile of Creamed Hungarian Mushrooms?  Or with mozzarella cheese topped with marinara sauce?  OK, OK, I’m making myself nuts.

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.

Polenta Cakes
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Ingredients
  1. 1½ C Ground Pork Rinds
  2. 1½ C Baked & Processed Cauliflower (Yes, Including The Core)
  3. ¾ C Parmesan Cheese
  4. 1 Beaten Egg
  5. ¾ t Pepper
  6. ¼ C Butter For Sautéing
  7. 1-2 t Butter To Grease Rings
Instructions
  1. Bake a tin foiled medium sized cauliflower at 275° until tender. It may slightly brown which only adds to the flavor.
  2. Cut into smaller pieces and process. You will have extra for other recipes.
  3. Put into mixing bowl, add egg, parmesan cheese, & pepper and mix thoroughly.
  4. Generously grease rings.
  5. Spread pork rinds on large flat surface and seat rings into rinds.
  6. Divide mixture, pressing into rings and they should be about ½” thick.
  7. Now take remaining rinds and cover top of polenta cakes.
  8. Do not try to remove the rings...yet.
  9. Heat butter.
  10. Gently slide each ringed cake into one hand then slide them into butter. Cover and let them cook about 6-7 minutes.
  11. Now you can take off rings. If they stick (and they might) using a blunt utensil, release them.
  12. Turn and cook remaining side for another 6-7 minutes or until rinds are well browned.
  13. 6 Servings
  14. 234 Calories, 14.8g Protein, 19.4g Fat, 1.6g Carbs, 0.7g Fiber, 0.9g Net Carbs
Notes
  1. I know you could cut up the cauliflower before baking it and at this point, I don't think enough of its water would evaporate so my advice is just do it low and slow for the best results. If anyone comes up with a better way please, let me know.
  2. I got 3 cups of "gritty" cauliflower and using a ½ cup scoop, I froze the rest of it for later use.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Jicama Strawberry Cucumber Salad

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Low Carb Jicama Strawberry Cucumber Salad Low Carb Jicama Strawberry Cucumber SaladLow Carb Jicama Strawberry Cucumber Salad. I have been on a jicama kick lately and this jicama strawberry cucumber salad, with only a hint of sweetness, is about as light and tasty as it sounds.  I have eaten jicama for many years, know a lot of different ways to use it and it is a naturally low carb food. Here are a couple other salads with jicama as an ingredient Saucy Crunchy Peanut Salad and Bacon Almond & Avocado Salad  Might be a good idea to look at  Using Surface Area To Your Advantage as It applied here in reverse. You know how when you wash raw chopped or grated potatoes you need to rinse them well with cold water several times?  Same thing with any vegetable you are able to wash.  Fill a bowl with water, soak the grated or julienned jicama and out will come the starch (carbs). So when you are eating larger chunks of even a low carb vegetable like jicama, you end up with more carbs than you possible want or need to ingest.  I most often juilienne my jicamas now because I put them in lots of other things but make no mistake, if you are able to simply wash away carbs down the drain with cold water and without harming the vegetable in question, why not just do 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

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

Jicama Strawberry Cucumber Salad
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Ingredients
  1. 4 C Julienned Or Grated Jicama
  2. 1 Medium Cucumber Peeled & Halved With Seeds Removed
  3. 16 Medium Strawberries (2 Each Person)
  4. ¼ C Chopped Cilantro
  5. ⅓ C Olive Oil
  6. 2 Limes Juiced
  7. 2 T Low Carb Sweetener Of Choice* (Just Like Sugar To Keep It Paleo)
  8. 1 t Poppy Seeds
Instructions
  1. Julienned or grate jicama and put in mixing bowl.
  2. Cut cucumber halves into three lengths each cut into ½” pieces and add to jicama or...you can julienne them too by cutting on the bias, turn them and cut again.
  3. Quarter then halve strawberries (8 pieces each) and add to bowl.
  4. Mix rest of ingredients, pour over veggies and toss lightly.
  5. Plate.
  6. 8 Servings
  7. 109 Calories, .7g Protein, 8.9g Fat, 7.9g Carbs, 3.6g Fiber, 4.3g Net Carbs
Notes
  1. My opinion: Julienned vegetables make a rather pretty presentation and itsn't that the idea? To present food to yourself and your loved one that make them grateful they are at your table?
  2. One of the cool things about jicama is that it will not turn brown so if you want to grate it ahead of time it will be fine.
  3. If you end up with leftovers it will turn pink from the strawberries but will of course taste great.
  4. *I use 2 drops of liquid Sucralose.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamed Onions

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Low Carb Creamed OnionsLow Carb Creamed Onions. No, not those old Thanksgiving day only creamed onions, I’m talking serious onions here. I’m talking several kinds of onions and not a pearl onion in sight. This recipe should easily replace the creamed onions of yesteryear cause…this is today. I use a LOT of onions in various recipes on this site and they don’t seem to particularly affect my blood sugar so though this does not have a high carb count, check your blood sugar to make sure you are OK.

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.

Creamed Onions
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Ingredients
  1. 2 Lg or 3 Smaller Leeks
  2. 1 Large Julienned Yellow Onion
  3. ¼ C Butter
  4. 2-3 T Water
  5. 1 T Dried Chives
  6. 2 t Chicken Base
  7. ½ t Dried Thyme
  8. ¼ t Nutmeg
  9. ¾ C Heavy Cream
  10. ¼ C Green Onion Tops
  11. Freshly Ground Pepper
Instructions
  1. On medium-low heat large sauté pan with butter and water.
  2. Cut off ends, cut leeks in half, cut into ¼" slices put into cold water, swish them around to clean out grit and put into pan with the julienned onion. Don't worry about any residual water in the leeks as it will evaporate.
  3. Cover and slowly cook down until tender.
  4. Uncover, add rest of ingredients and reduce heavy cream.
  5. Blend in green onions at very end.
  6. Grind in lots of pepper.
  7. 6 Servings
  8. 237 Calories, 22.5g Fat, 1.6g Protein, 8.9g Carbs, 1.3g Fiber, 7.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chocolate Almond Butter Fat Bombs

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Keto Chocolate Almond Butter Fat BombsKeto Chocolate Almond Butter Fat Bombs. A year ago I said I was not going to post any further desserts for a variety of reasons and I do not consider Chocolate Almond Butter Fat Bombs, or any other fat bomb for that matter, a dessert.  Yes, that is the category they are listed under and they do have a bit of sweetness to them but they are so healthy I really discount them as desserts.  You can substitute peanut, macadamia, walnut,  pecan, hazelnut, cashew, tahini, or any other nut butter you wish.  And the part about not putting any other Low Carb Desserts up?  It has gone by the wayside. Anyway for a delicious 3 bites after a keto dinner these Low Carb Chocolate Almond Butter Fat Bombs are shall we say…the bomb.

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.

Chocolate Almond Butter Fat Bombs
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First: Chocolate Layer
  1. 2 T Coconut Butter
  2. 2 T Coconut Oil
  3. ⅓ C Almond Butter
  4. ¼ C Cocoa Powder
  5. ¼ t Vanilla Extract
  6. 5 Drops Liquid Sucralose
Second: Almond Butter Layer
  1. 2 T Coconut Butter
  2. 2 T Coconut Oil
  3. ⅓ C Almond Butter
  4. ¼ t Vanilla Extract
  5. 5 Drops Liquid Sucralose
Instructions
  1. In two separate bowls heat coconut butter & coconut oil together mixing well.
  2. In first bowl add almond butter, cocoa powder, vanilla, sweetener and mix well.
  3. In second bowl add almond butter, vanilla, sweetener and mix well.
  4. Line up 10-12 mini muffin cups, fill each with about 2½ t of the chocolate mixture and freeze for about 20 minutes.
  5. Line them up again and top with additional 2½ t of almond butter mixture and refreeze.
  6. Cover and keep in the refrigerator.
  7. I am going to say, depending on the size of your mini cups, you should get 10-12 bombs and I have listed nutritionals for both.
  8. 12 Servings
  9. 154 Calories, 2.8g Protein, 14.6g Fat, 5.1g Carbs, 3.1g Fiber, 2.0g Net Carbs
  10. 10 Servings
  11. 184 Calories, 3.3g Protein, 17.5g Fat, 6.1g Carbs, 3.1g Fiber, 3.0g Net Carbs
Notes
  1. As I said above these can be made with the nut butter of your choice.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tomato Basil Cream

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Low Carb Tomato Basil CreamThis Keto Tomato Basil Cream is not an original recipe by anyone’s stretch of the imagination but it can be so good on lots of things I thought I would just list it as a sauce instead of with any particular food.  In the picture there is a gorgeous hunk of fresh Pacific Coast Coho salmon underneath but you can use this with spaghetti squash, shrimp, and other types of fish as well.

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

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

Tomato Basil Cream
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Ingredients
  1. 1½ C Heavy Cream
  2. 1½ C Rough Chopped Roma Tomatoes (4-6 Depending On Size)
  3. ½ C Freshly Chopped Basil Leaves
  4. 2 t Crushed Garlic (+ More To Taste)
  5. 2 t Chicken Base (+ More To Taste)
  6. Freshly Ground Pepper
Instructions
  1. Put cream and tomatoes in proper size bowl and using a stick blender blend until just thick. If you don't have a stick blender then use your food processor.
  2. Pour into sauce pan, add basil, garlic and chicken base, and heat.
  3. Spoon over food to be sauced.
  4. Add freshly ground pepper.
  5. 6 Servings
  6. 237 Calories, 2.2g Protein, 22.9g Fat, 7.6g Carbs, 1.0g Fiber, 6.6g Net Carbs
Notes
  1. Cooked to translucency onions may also be added.
  2. Certainly may add lemon if serving with seafood.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pico de Gallo

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Low Carb Pico de GalloLow Carb Pico de GalloLow Carb Pico de Gallo. You know, I have made Pico de Gallo for many years and of course it is low carb all by itself.  Didn’t occur to me to make a post about it…until now.  You can’t just pig out on it (it’s so easy) but as a ¼ C garnish-condiment with just about anything, it is terrific.  Low carb pico de gallo can be a somewhat subjective taste so if you want to adjust to your tastes be my guest.  The flavors I use are the way I happen to like it balanced.  Very good served as a side with Chicken Enchiladas and Spanish Rice for an authentic Mexican dinner.

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.

Pico de Gallo
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Ingredients
  1. 1 Lb Roma Tomatoes
  2. ½ C Minced Red Onion
  3. ½ C Chopped Cilantro
  4. 1 Lime Juiced
  5. 1-2 Jalapeno Peppers (To Taste)
  6. 1 t Crushed Garlic
  7. ½ t Salt
Instructions
  1. Finely chop tomatoes, red onion, and jalapeno peppers and put into a bowl.
  2. Squeeze in lime juice, add garlic, sprinkle in salt add chopped cilantro, mix thoroughly, and refrigerate for at least an hour, allowing flavors to mix.
  3. 8 Servings
  4. 27 Calories, .6g Fat, .7g Protein, 5.2g Carbs, .8g Fiber, 4.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Kielbasa Sauerkraut Soup

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Low Carb Smoked Kielbasa Sauerkraut SoupLow Carb Smoked Kielbasa Sauerkraut SoupKeto Kielbasa Sauerkraut Soup. Oh man is this keto Smoked Kielbasa Sauerkraut Soup good. Not only is it good, it is a filling meal all by itself because of the high fat content.  I first saw some similar recipe on a PBS series program with Marcia Adams called Amish Cooking From Quilt Country.  Perfect for me…a quilting program coupled with food.  My match made in heaven.  Well, it turned out Marcia did not make quilts but she did know cooking.  Sadly, Marcia Adams died in 2011 but she has always lived with me through this recipe as well as some of her other food.  If you could look at the original recipe, certainly different from mine, you would notice both milk and half & half as two of the ingredients.  I tried making her recipe twice to absolutely no avail.  Both times it curdled.  Not to say it didn’t taste good, it did, but gads it was not pretty to look at (translation: it was really ugly).  In retrospect and as this was an old Amish recipe, I now know the Amish did not go to the grocery store for their milk and/or half and half.  They probably marched into the barn, milked a cow, and really ended up with what I call heavy cream.

So this is my rendition now, it’s made with heavy cream and the good news?  It absolutely, positively does not curdle.  The original recipe may have had thyme in it which to my mind sounds really good so if it sounds good to you, add a pinch or two.

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.

Smoked Kielbasa Sauerkraut Soup
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Ingredients
  1. 1 16 Oz Jar (Not Canned) Sauerkraut (To Include Juice)
  2. 12 Oz Good Quality Smoked Kielbasa
  3. 2 C Heavy Cream
  4. 2 C Water
  5. 2 T Butter
  6. 1 Medium Onion Small Diced
  7. 1 Large Stalk Celery Small Diced
  8. 1 T Chicken Base
  9. 1 t Liquid Smoke
  10. ½ t Dried Dill
  11. ½ t Pepper
Instructions
  1. Put butter in sauce pan on medium low and sweat the celery and onions making sure the celery is tender.
  2. Meanwhile cut your kielbasa into ½” cubes and add to cooked vegetables.
  3. Add rest of ingredients, bring to hot cooking about 5-10 minutes.
  4. 6 Servings
  5. 401 Calories, 9.7g Protein, 38.7g Fat, 5.8g Carbs, 1.4g Fiber, 4.4g Net Carbs
Notes
  1. If the kielbasa you buy ends up to being over 12 oz. then for Pete's sake use it all.
  2. Now how simple is this soup?
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/