Tag Archives: glutenfree

Keto Zabaglione

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Keto ZabaglioneKeto ZabaglioneKeto ZabaglioneKeto Zabaglione. The Italians call it Zabaglione and the French call it sabayon and me? I just call it fantastic and it couldn’t be much easier to make.  It is traditionally served in a wine goblet, martini glass, parfaits, or souffle cups but of course may be served in any pretty glass or bowl.  Um me?  I will eat it served in just about any container. See Notes for the other many ways to use this keto zabaglione sauce.

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.

Zabaglione/Mixed Berries
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Ingredients
  1. 5 Egg Yolks
  2. ½ C Allulose*** (Or 8 Drops Liquid Sucralose*** Best)
  3. ¼ C Sweet Marsala
  4. 1 C Heavy Cream Whipped
  5. 1 t Vanilla
  6. 3 C Mixed Berries
Instructions
  1. Put egg yolks, Allulose, & Marsala into large metal mixing bowl and begin beating.
  2. Put bowl on low heat and continue whipping constantly. In the beginning you will have very large bubbles, then smaller ones.
  3. As it begins to thicken it should pretty much have no bubbles.
  4. Take off heat immediately and continue beating 3-5 minutes until cool enough not to scramble the yolks. Cool completely.
  5. Whip the cream and add vanilla.
  6. Fold whipped cream into slightly thickened sauce making sure to get it blended thoroughly.
  7. OK, now for the assembly and there are several ways to do this. The easiest way is to dump all your fruit into the zabaglione, mix, & serve. To make it a bit fancier you can layer it a glass of some sort and the fanciest way is to layer each individual fruit with sauce over each layer.
  8. 8 Servings
  9. 185 Calories, 2.1g Protein, 15.1g Fat, 5.5g Carbs, 2.2g Fiber, 3.3g Net Carbs
Notes
  1. I am now using Allulose although I do prefer Liquid Sucralose for this recipe.
  2. You may easily substitute Grand Marnier (orange) or Amaretto (almond) for the Marsala.
  3. It is also good served warm and as its own stand alone custard.
  4. Though I have never done it I hear tell this concoction can be frozen and has a texture similar to gelato. No ice cream maker required.
  5. Or how about this-chocolate ganache either mixed or swirled in and frozen? Seems the possibilities are almost endless.
  6. If by chance you have leftover sauce? My advice is...have it again.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fried Cauliflower Rice And Kale

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Low Carb Fried Cauliflower Rice And KaleLow Carb Fried Cauliflower Rice And KaleLow Carb Fried Cauliflower Rice And Kale. This is such a totally easy recipe.  A little riced cauliflower, a little cooked kale, a couple other ingredients and voila-dinner vegetable Fried Cauliflower Rice and Kale is ready.  I buy a large head of cauliflower every week, rice it, and use it in all kinds of recipes including Kung Pao Riced Cauliflower,  Cajun Cauliflower Rice Hash   Lemon Thyme Cauliflower Quinoa,   Ginger Curry Sweetened Cauliflower Rice, and one of my favorites;  Fried Cauliflower Tater Tots.

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 Rice & Kale
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Ingredients
  1. ½-¾ Lbs Kale (One Large Bunch)
  2. 4 C Riced Cauliflower
  3. 2 T Butter
  4. 2 T Olive Oil
  5. ¼ C Lemon Juice
  6. ¼ C Capers
  7. ½ Salt
  8. ½ Pepper
Instructions
  1. Clean, de-rib, chop, cook and squeeze kale.
  2. Heat butter and olive oil to medium and add riced cauliflower. Leave it alone until it browns, turn and repeat until thoroughly browned.
  3. Add kale and mix well.
  4. Add lemon juice, capers, salt & pepper and again mix well.
  5. 4 Servings
  6. 162 Calories, 2.3g Protein, 14.0g Fat, 6.6g Carbs, 2.8g Fiber, 3.8g Net Carbs
Notes
  1. You might try adding some sauteed onions, or mushrooms, or some bacon and...all three sound good to me.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Eggplant Zucchini Cauliflower Stew

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Low Carb Eggplant Zucchini Cauliflower StewLow Carb Eggplant Zucchini Cauliflower StewLow Carb Eggplant Zucchini Cauliflower StewLow Carb Eggplant Zucchini Cauliflower Stew

 

 

Low Carb Eggplant Zucchini Cauliflower Stew is the first “stew” I have had in well over 4 years.  It has all the accompanying cast of characters that make a good stew and it is delish. Not much else to say except that it was fun to make and I hope you have a good time with it too. You will need the following recipes minus the capers & lemon juice & your potatoes could also very easily be Brabant “Potatoes” or chunks of daikon radish.

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.

Eggplant/Zucchini/Cauliflower Stew
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Ingredients
  1. 1 Large Eggplant Peeled & Cubed 1” Caramelized
  2. ¼ C Olive Oil
  3. 1 Medium Head Cauliflower Deep Fried (Or Baked Until Browned)
  4. 2 Large Zucchini Cut Into Small Chunks Caramelized
  5. 2 T Olive Oil
  6. 1 Medium Onion Chopped & Sautéed
  7. 1 T Butter
  8. 1 Lb Sautéed Quartered Medium Button (Or Crimini) Mushrooms
  9. 2 T Butter
  10. 2 Rib Celery Thinly Sliced On The Bias
  11. 2 Carrots Finely Chopped
  12. 2 C Water
  13. 1 Can Diced Tomatoes
  14. 2 t Crushed Garlic
  15. ½ t Crushed Dried Rosemary
  16. ¼ t Dried Thyme
  17. 2 Bay Leaves
  18. ½ C Good Red Wine
  19. 1-1½ C Water
  20. 2 T Beef Base+More To Taste As Necessary
  21. 2 T Tomato Paste To Finish
  22. Pepper To Taste
Instructions
  1. Heat ¼ C olive oil to medium high, “caramelize” eggplant & set aside.
  2. Deep fry cauliflower & set aside.
  3. Caramelize zucchini in 2 T olive oil & set aside.
  4. Sauté mushrooms in 2 T butter & set aside.
  5. Chop carrots, slice celery, cover, simmer in 2 C water until tender & turn off heat. Do not drain.
  6. In very large skillet dump in diced tomatoes, herbs, wine, water, beef base, cover and simmer about 20 minutes.
  7. Uncover, add all vegetables including carrot water and simmer 20-30 minutes more.
  8. Mix in tomato paste to finish and it will thicken the broth.
  9. Serve in bowls with freshly ground pepper.
  10. 6 Servings
  11. 311 Calories 8.3g Protein, 20.6 Fat, 26.2g Carbs, 8.3g Fiber, 17.8g Net Carbs
Notes
  1. This stew certainly stands alone served in a bowl but here are a couple suggestions.
  2. Since it already has cauliflower in it another way to serve it is might be over sautéed spinach-yea-one more vegetable.
  3. If you opt to use the "Brabant Potatoes" then you could then serve over mashed cauliflower.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pulled Pork

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Low Carb Pulled PorkLow Carb Pulled PorkLow Carb Pulled Pork.  Shown is the hunk of meat you use to make low carb pulled pork. A boneless pork butt roast is really shoulder meat all rolled together and held with stretch netting. Do not remove the netting until finished cooking and whatever you do, DO NOT throw away the liquid. With a little salt it makes the best drinkable broth ever.

Pulled PorkIf you have a slow cooker (and I do not) it is the easiest piece of equipment to use, but limited in space for a larger roast. For those of you who do not have a crock pot, below is how to cook it in the oven. Years ago in the restaurant I did six of these at a time. Today I only do one and I freeze the meat into 4 and 6 oz portions for all kinds of uses. Here are several recipes to use the pork with: Cubano Sandwich, & Pulled Pork Gyros. Did you know that pulled pork will thicken a sauce?  It does and may be added to the base of Firehouse Fresh Steak Chili, in the sauce for Traditional Spaghetti Squash/Tomato Sauce & this newly added recipe Collard Greens With Smoked Pulled Pork

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.

Pulled Pork
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Ingredients
  1. 3 Lb Pork Roast(s) Or As Many As You Want To Fix
Instructions
  1. Lay out two large pieces of heavy foil, and with the meat at room temperature, place in center and encase it, making sure the foil is closed in all directions. NO salt and pepper at this time as the salt will eat through the foil. Now put your package(s) on one more piece of foil which is to cover your sheet pan or roasting pan. Place in the oven at 275° for 4-5 hours depending on the size of the roast. I try to get them as close to 3 lbs. each as possible. For each additional roast over 1 add 45 minutes additional cooking time. To test if finished, snip the top of the netting, dig into the center and if the meat “pulls” apart easily it is. It’s pretty tough to overcook it and if it is not finished close the foil and cook another hour or so. You really do want it to fall apart easily.
  2. Place the roast in a large bowl and remove the netting. With a couple of forks pull apart in several places and let it cool about ½ hour. That fat you see in the net?-use it. Now you are ready to pull the meat and I do this with my hands. There may or may not be some yucky sinuous cartilage & fat and this is to be discarded. If this isn’t your cup of tea then take your forks and pull it into shreds. If you want to leave in the oven all day while at work then turn oven to 225° and go earn some money.
  3. If you family is large and since these take a long time to cook I would suggest making at least 2 and maybe 3 at a time. It freezes perfectly for later use.
  4. Every 3 Lb of roast should yield about 24-30 oz. of meat or about 6-7 oz portioned servings, 2-3 oz of fat, and a good size bowl of broth heaven. (Mine was about 2 C broth with 1½ C left after I added ½ C to pork. Once pulled the pork should soak up the broth like a sponge.
  5. 6 Servings
  6. 367 Calories, 20.2g Protein, 31.8g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cauliflower Porcini Risotto

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Cauliflower Porcini Mushroom RisottoKeto Cauliflower Porcini RisottoKeto Cauliflower Porcini RisottoKeto Cauliflower Porcini RisottoKeto Cauliflower Porcini Risotto. You know it has always amazed me that nearly all high carby foods can be made to be lowcarb and this keto cauliflower porcini risotto is such a good example.  It’s creamy, rich and I actually cannot detect even a hint of the taste of cauliflower.  Now here’s the deal.  I don’t know if you use porcini mushrooms but if not you are missing out on probably one of most intense flavors in the food world.  I use them extensively which you would know if you have looked at very many of the recipes on this site.  Porcini mushrooms can enhance many sauces & vegetables but they can also be expensive if you don’t know how to buy them…so…I am going to tell you how I get mine. I get them from Pistol River Porcini Mushrooms right here in Oregon and as far as I am concerned these are as good as they get.  Once you have used them you’ll wonder how you ever lived without ’em. They have both dried mushrooms and the powder and both are used in this recipe.  Unlike risotto made with rice this does not require you to stir it constantly, only once is awhile.  This may (or may not) be the best vegetable recipe I have posted, although I have to say there are some other dandies. You will also need Pistol River Porcini Dust or better yet, you can make your own if you have a spice grinder.

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 Porcini Mushroom Risotto
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Ingredients
  1. 4 C Cauliflower Rice (About 1 Small Head)
  2. 1 C Heavy Cream
  3. ⅔ C Water
  4. 1 T Chicken Base***
  5. 1 t Porcini Dust***
  6. ½ C Broken Pieces Dried Porcini Mushrooms***
  7. ½ C Hot Water
  8. ½ C Minced Onion
  9. ½ t Pepper
  10. ¼ C Parmesan Cheese
  11. 2 Oz Shredded Gruyere Cheese (Optional And It Will Make It Gooey & Good)
Instructions
  1. Put dried porcinis in hot water and let soak for 10 minutes to soften. DO NOT throw any liquid away.
  2. Put riced cauliflower, heavy cream, water, chicken base, onions, and porcini dust to large saucepan.
  3. Heat to simmer and stirring once in awhile, cook until most of the liquid has evaporated. Add mushroom pieces and stir. You don't want it completely dry so if necessary add water 1 T at a time.
  4. If using Gruyere add with Parmesan & pepper and stir until melted.
  5. 6 Servings
  6. 206 Calories, 6.0g Protein, 18.2g Fat, 4.7g Carbs, 1.1g Fiber, 3.6g Net Carbs
Notes
  1. Gruyere cheese is included in nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Zucchini Meatza Boats

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Keto Zucchini Meatza BoatsKeto Zucchini Meatza Boats. There are lots of similar recipes and this is my take on them.  Since so many use a tomato based sauce this is different in that it has a Basil Cream Drizzle.  A little different with a ton of deliciousness.  I do not most often put pepperoni on pizza for two reasons.  1.)  It is mostly so full of chemicals and 2.)  I don’t like pepperoni that much and if you do by all means use it.  If you like olives chop some and add ’em.  Hey, these keto zucchini meatza boats are for your taste, it’s just a recipe-alter it any way you wish.

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.

Zucchini Meatza Boats/Basil Cream Drizzle
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Filling
  1. 3 Large Straight Zucchini
  2. ⅓ Lb 20% Ground Beef
  3. ⅓ Lb Ground Pork Sausage
  4. ⅓ Lb Shaved Chopped Dry Ham
  5. ¼ t Dried Oregano
  6. ¼ t Ground Fennel (Optional) This Is The Same Spice You Taste In Pizza Sausage
  7. ½ C Diced Fresh Tomato
  8. ¼ C Chopped Fresh Basil
  9. ¼ C Sauteed Chopped Mushrooms
  10. ½ Sauteed Slivered Onion
  11. ½ T Crushed Garlic
  12. 1 Beaten Egg
  13. 1 C Full Fat Mozzarella Cheese
  14. 2 T Parmesan Cheese
  15. ¾ t Salt
  16. ½ t Pepper
  17. 2 T Parmesan Cheese (Yes More)
Drizzle
  1. 1 C Heavy Cream
  2. 2 t Chicken Base
  3. ¼ C Chopped Basil (Garnish)
Filling
  1. Preheat oven to 325°.
  2. Cut zucchini in half and scoop out center with a spoon. Do not cut off either end.
  3. Barely brown ground beef & sausage add oregano & fennel and put in medium bowl.
  4. Saute mushrooms & onions in left over fat.
  5. Add everything down to last Parmesan cheese and mix well.
  6. Fill boats and put in large glass baking pan.
  7. Top with last 2 T Parmesan cheese.
  8. Cover and bake 30-40 minutes or until zucchini is tender but not overcooked.
Drizzle
  1. Heat heavy cream and chicken base & simmer until slightly thickened about 3-4 minutes.
  2. Drizzle, garnish with basil and float your boats.
  3. 6 Servings
  4. 427 Calories, 16.6g Protein, 37.4g Fat, 6.1g Carbs, 1.0g Fiber, 5.1g Net Carbs
Notes
  1. Bet you didn't know this but yes, unbelievably you can eat the stems of the zucchini for one more luscious bite.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chunky Guacamole Salad

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Chunky Guacamole SaladLow Carb Chunky Guacamole Salad is an altered recipe from Jack White’s  much talked about guacamole salad recipe. I left out the Serrano peppers and added my own taco seasoning and this stuff is addictive.  Served with Spicy Taco Hamburger  it is a complete meal.  Take notice that you can combine a lot of my recipes and still be under 10g carbs & many under 15g carbs. You will need Taco Seasoning  of some kind to complete this.

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.

Chunky Guacamole Salad
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Ingredients
  1. 2 Avocados
  2. 1 Large Diced Tomato
  3. ¼ C Finely Diced Onion
  4. ¼ C Finely Chopped Green Onion Tops
  5. ¼ C Finely Chopped Cilantro
  6. ½ T Taco Seasoning
  7. ¼ t Salt
  8. Juice 1 Lime
Instructions
  1. Cut avocados in half and take out the pits.
  2. Cradling each half make 3 cuts down the long side and then 4 cuts the other way and scoop out chunks with a spoon.
  3. Add all the rest of the ingredients and toss lightly
  4. 6 Servings
  5. 109 Calories, .7g Protein, 4.6g Carbs, 1.0g Fiber, 3.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Taco Hamburger Bowl

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Keto Taco Hamburger BowlKeto Taco Hamburger BowlKeto Taco Hamburger Bowl.  I make this lowcarb keto taco hamburger bowl when I don’t have the time to start a full meal from scratch which is really not that often now that I’m retired.  Nevertheless I have become so fond of it I still make it once in a while. Quite easy and can be prepared in about 20 minutes.  Served with the Guacamole and using the Taco Seasoning it is a complete meal.

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

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

Taco Hamburger Bowl
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Ingredients
  1. ⅓ Lb Hamburger (I Use 20% Fat)
  2. ¼ C Slivered Onions
  3. 1 t Taco Seasoning
  4. ⅛ Salt
  5. 1½ Oz Shredded Cheddar Cheese
  6. ¼ C Fresh Chopped Tomatoes
  7. 1 T Sliced Green Onion Tops
  8. Dollop Sour Cream
Instructions
  1. Saute onions & hamburger until just no longer pink.
  2. Add seasonings.
  3. Plate while very hot, top with cheese & sour cream.
  4. 1 Serving
  5. 515 Calories, 35.5g Protein, 39.3g Fat, 4.7g Carbs, .5g Fiber, 4.2g Net Carbs
Notes
  1. Recipe is for 1 serving so just multiply for number of people you are serving.
  2. If cheese does not melt completely stick it in the microwave for 30 seconds.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Taco Seasoning

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Low Carb Taco SeasoningLow Carb Taco Seasoning. This is  a very simple Taco Seasoning spice mix recipe to keep around. It certainly does not need to only go on tacos. I use to spice Cheese Tortilla Fajitas and it is good sprinkled in guacamole, and in many other things. It easily makes a good dip mixed with cream cheese, cheddar cheese & sour cream. I like to brown ground beef & slivered onions, add this taco seasoning, cover with cheese, a dollop of sour cream as Spicy Taco Hamburger. Easy easy & your children will love it. What you are seeing in the pictures is only ¼ of the recipe which is still nearly 3 T.

 Making a low carb taco seasoning, or any seasoning mix yourself, is far less expensive than buying it and you can tweak you own recipes any way you want to. Now of course if you don’t use it much then buying small amounts make sense. I have so many herbs & spices it’s almost obscene.

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.

Taco Seasoning
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Ingredients
  1. ¼ C Chili Powder
  2. 2 T Cumin
  3. 4 t Salt
  4. 4 t Pepper
  5. 2 t Oregano
  6. 2 t Paprika
  7. 2 t Garlic Powder
  8. 1 t Onion Powder
  9. 1 t Chipotle Powder
Instructions
  1. Mix all.
  2. Makes ⅔ C
  3. 30 Servings
  4. No nutritionals it’s a total freebie.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Curried Chicken Soup

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Keto Curried Chicken SoupKeto Curried Chicken Soup is an easy and relatively thick, hearty soup.  Most often if I make soup I like it a bit thick and you may have noticed this from some of my other soup recipes.  This does have coconut milk/cream in it and if you wish to skip it and add more heavy cream then please, be my guest.  If you like additional vegetables in your soup, then please, by all means, add them.  Served with a salad and it’s dinner done.

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.

Curried Chicken Soup
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Ingredients
  1. 2 C Pulled Chicken
  2. 1 Can Coconut Milk
  3. 1 C Heavy Cream
  4. 1 C Water
  5. ½ C Diced Onions
  6. ¼ C Diced Carrots
  7. ¼ C Diced Celery
  8. 1 T Chicken Base
  9. 2 t Curry Powder
  10. ¼ t Pepper
Instructions
  1. Add chicken base & vegetables to water and cook until tender.
  2. With a stick blender pulse until veggies are mostly but not completely puréed.
  3. Add heavy cream, coconut milk, & spices and heat to simmer for about 10 minutes.
  4. Add chicken, heat, and serve.
  5. 4 Servings
  6. 498 Calories, 15.5g Protein, 46.3g Fat, 5.2g Carbs, .5g Fiber 4.7g Net Carbs
Notes
  1. Can be garnish with green onions and/or a dollop of sour cream.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Thai Chicken

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Low Carb Thai ChickenLow Carb Thai ChickenLow Carb Thai Chicken.  All you need to make this fabulous low carb Thai chicken is a simple recipe of Thai Peanut Sauce and boneless chicken thighs and that’s about it.  Can’t think of a much quicker thing to make for dinner even if you do have to make the sauce.  I do have the sauce in my refrigerator almost all the time and when I run out I make it again because I use it a lot and it lasts forever. (It won’t).

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.

Thai Chicken Thighs
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Ingredients
  1. 6 Boneless Chicken Thighs
  2. 2 T Butter
Thai Peanut Sauce
  1. ¼ C Peanut Butter
  2. 1½ T Hot Water
  3. 1½ T Tamari
  4. 1 T Apple Cider Vinegar
  5. ¾ t Ginger Powdered
  6. ¾ t Red Pepper Flakes
  7. ½ t Hot Sauce (Your Choice)
  8. ¼ t Crushed Garlic
  9. 5 Drops Splenda Liquid
  10. Additional Water Only If Needed
Instructions
  1. Pound thighs until about ¼" thick.
  2. Heat butter until beginning to brown and put thighs in pan skin side down.
  3. Cook until juices begin coming to the top and then flip and cook until finished.
  4. Plate thighs.
  5. Top with 1-1½ T peanut sauce. You can add more but it doesn't take much.
  6. 6 Servings
  7. 284 Calories, 33.3g Protein, 16.4g Fat, 1.7g Carbs, 0.4g Fiber, 1.3g Net Carbs
Notes
  1. Notice the thigh in the pic has the skin on. This is because I de-bone my own thighs to still have the skin attached and yes, you can do the same thing or... just ask your butcher to do it for you.
  2. Nutritionals include peanut sauce.
  3. Confession: I can sometimes eat two of these.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Peanut Butter Cheesecake

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Low Carb Peanut Butter CheesecakeKeto Peanut Butter Cheesecake With Chocolate Ganache. I know the name of this is long but the recipe is very easy.  I think any cheesecake can be an elegant and easy dessert assuming you plan ahead as cheesecake get better the longer you keep it in the refrigerator. Trust me this Keto Peanut Butter Cheesecake won’t last long.

B-52Long ago my husband’s favorite drink was a B-52 which is made with Kahlúa, Baileys Irish Cream & Gran Marnier.  The drink is made in a pony or shot glass using a cherry or the back of a spoon to “layer” each liqueur, heaviest first etc.  When done properly they are a pretty visual.  I digress, but one day I decided to make a B-52 cheesecake for him and it turned out looking like a color-muted version of the drink…and good?…Oh yeah. The idea is to show you that you can make just about any flavor cheesecake you can conger up.  You will need the larger crust recipe from Pie Crusts For Most Any Pie Two Sizes

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

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

Peanut Butter Cheesecake/Chocolate Ganache
Print
Crust
Larger Crust 9”
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. 12 Drops Liquid Sucralose
  4. ¾ C Melted Butter
Filling
  1. 16 Oz Cream Cheese
  2. ¾ C Peanut Butter
  3. 18 Drops EZ-Sweetz Liquid Sucralose
  4. ¼ C Heavy Cream
  5. 3 Eggs
  6. 1 T Vanilla
Ganache
  1. ½ C Heavy Cream
  2. ½ C Sugar Free Chocolate Chips
Crust
  1. Preheat oven to 350°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and process until pecans are ground.
  4. Add liquid Sucralose to melted butter, add pecan mixture to almond flour and mix in melted butter.
  5. Spread crust around bottom and up sides of 9" spring-form pan.
  6. Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. Put on counter to cool.
Filling
  1. Beat cream cheese, peanut butter, and vanilla until smooth.
  2. Add eggs 1 at time and blend on low only until mixed.
  3. Add sweetener to heavy cream and blend into filling.
  4. The idea is to have as few air bubbles as possible.
  5. Fill baked crust.
  6. Bake 10 minutes at 350°, turn down heat to 325° and bake 30-35 minutes longer or until just barely set in center. Place on counter & cool completely.
Ganache
  1. Heat Cream to just under boil, remove from heat, add chocolate chips and stir until chips are completely melted.
  2. Cool just slightly, spread ganache over top of cheesecake, and refrigerate*.
  3. 16 Servings
  4. 373 Calories, 8.4g Protein, 34.6g Fat, 10.9g Carbs, 3.1g Fiber, 7.8g Net Carbs
  5. 12 Servings
  6. 498 Calories, 11.3g Protein, 46.1g Fat, 14.6g Carbs, 4.1g Fiber, 10.3g Net Carbs
Notes
  1. *Refrigerate at least 8 hours and preferable overnight.
  2. Nutritionals include crust.
  3. Most any really good tasty dessert has lots of calories but in case you can't tell from my recipes I do not count calories and...I do not eat dessert every day...I can't. With all the other fat in my diet I am most often too full.
  4. If you get to the point you are sick of this stuff (you won't) it freezes well.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/