Tag Archives: glutenfree

Low Carb Spinach Stuffed Pork Chops

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Low Carb Spinach Stuffed Pork ChopsLow Carb Spinach Stuffed Pork ChopsLow Carb Spinach Stuffed Pork Chops & Lemon Caper Sauce is something I have made for many years. I served em in the restaurant and customers kinda had their own preconceived ideas of what a stuffed pork chop was and were always pleasantly surprised by these. Anyway they are easy to make and delicious to eat with a couple different chop cuts you can use. If possible have your butcher cut a pocket in each chop. You can make your own fabulous Sugar Free Italian Herbs 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.

Stuffed Pork Chop With Lemon Caper Sauce
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Chops
  1. 4 1” Thick Cut Bone-In Pork Loin Chops Or
  2. 4 1” Thick Cut Boneless Pork Loin Chops
  3. 4 Oz Room Temperature Cream Cheese
  4. 1 t Crushed Garlic
  5. 4 Oz Chopped & Squeezed Spinach
  6. ¼ C Sun-Dried Tomatoes
  7. 2 T Parmesan Cheese
  8. 2 T Lemon Juice
  9. 1 t Mixed Italian Herbs (I Make My Own)
  10. Salt & Pepper
  11. 4 t Olive Oil
Drizzle
  1. 2 T Lemon Juice
  2. 2 T Butter
  3. 2 T Capers
Instructions
  1. Preheat oven to 375°
  2. Cut a good size pocket in each chop.
  3. Combine all ingredients down through herbs and stuff each chop.
  4. Spoon 1 t olive oil and salt & pepper each one.
  5. Bake about 30 minutes for boneless chops & 35 minutes for bone-in chops.
  6. Meanwhile melt 1 T butter, add lemon juice & capers, swirl in 1 T butter and spoon over each chop.
  7. 4 Servings
  8. 453 Calories, 47.3g Protein, 27.5g Fat, 4.1g Carbs, 3.2g Fiber, 1.1g Net Carbs
Notes
  1. Try not to overcook the chops as it will make them tough.
  2. If some of the stuffing hangs out don't worry about, it's just more goodness to enjoy.
  3. This same stuffing works well for chicken breasts as well.
  4. Very good served on a bed of even more buttered spinach.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb German Chocolate Cake

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Low Carb German Chocolate CakeLow Carb German Chocolate Cake. I don’t know too many people who might not like a good low carb german chocolate cake and I guess if you don’t like coconut then this recipe is not for you.  This is not the sweet, sweet stuff from a box and a can but it sure is good and relatively 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.

German Chocolate Cake
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Cake
  1. 2 C Finely Shredded Zucchini
  2. ½ C Coconut Flour
  3. ½ C Cocoa Powder
  4. 1½ C Allulose***
  5. ¼ C Hot Water
  6. 2 t Baking Powder
  7. ¼ C Melted Butter
  8. ¼ C Melted Coconut Oil
  9. 4 Eggs
  10. 2 t Vanilla
  11. ¼ C Sour Cream
Frosting
  1. 1 Small Can Unsweetened Coconut Cream
  2. 2 Egg Yolks
  3. 4 T Butter
  4. ½ C Allulose***
  5. 2 Drops Liquid Sucralose***
  6. 1½ t Vanilla
  7. ⅔ C Finely Shredded Unsweetened Coconut
  8. ¾ C Chopped Pecans
Cake
  1. Preheat oven to 350°.
  2. Mix coconut flour, cocoa, and baking powder.
  3. Beat eggs, sour cream, coconut oil, and butter.
  4. Beat in allulose, vanilla, and water until well blended and mix into dry ingredients.
  5. Stir in zucchini. Pour into a buttered 8”x8” pan and bake for about 30-35 minutes or until toothpick inserted in center comes out clean.
  6. Cool completely.
Frosting
  1. Turn heat to medium low and add coconut cream into small sauce pan.
  2. Add egg yolks and beat.
  3. Add butter, allulose, vanilla and liquid Sucralose.
  4. Increase heat to medium and bring to a low boil for about 3-4 minutes beating constantly.
  5. Remove from heat, cool a bit, and blend in coconut & pecans.
  6. Frost cake while frosting is still a bit warm.
  7. 12 Servings
  8. 457 Calories, 6.1g Protein, 43.2g Fat, 10.9g Carbs, 5.4g Fiber 5.5g Net Carbs
Notes
  1. The reason I use 2 different sweeteners is to give the finished product a much better depth of flavor.
  2. If you do not have a fine grater for the zucchini you can chop it a bit after grating.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Open-Faced Reuben Sandwich

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Low Carb Open-Faced Reuben SandwichLow Carb Open-Faced Reuben Sandwich. Reuben, Reuben I’ve been thinking what a fine world this would be…Many of us know this song from childhood with two children each telling the other how good life would be if boys didn’t bother girls and girls didn’t bother boys and we kinda know how that turns out. Well, it is only a children’s fairy tale song but this low carb open-faced Reuben sandwich is absolutely for real and very easy to make so, enjoy. If you decide to use one slice of bread you will need Carbalose Flour Bread or Naan Flat Bread but it is also very good without any bread. If you don’t have 1,000 Island, the Mississippi Comeback Sauce is absolutely perfect.

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.

Open-Faced Reuben Sandwich
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Ingredients
  1. 1 Slice Bread Or 1 Piece Naan Flatbread (Optional)
  2. 1½ t Butter
  3. ¼-⅓ Lb Thinly Sliced Corned Beef (Traditional) And Pastrami Is Good Too
  4. ⅓ C Well Drained Sauerkraut
  5. 2 Oz Swiss Cheese (I Most Often Use Gruyere)
  6. Dressing To Taste & About 2 T
Instructions
  1. Place skillet on medium low heat with butter.
  2. Put bread down first, then meat, then ½ cheese, then sauerkraut, then other ½ cheese.
  3. Put into melted butter, cover and grill until bread has browned and cheese is melted.
  4. Plate sandwich and top with dressing.
  5. This is a pretty hefty portion and can easily be split between two people.
  6. Nutritionals include all ingredients as listed.
  7. 1 Serving
  8. 667 Calories, 38.7g Protein, 50.5g Fat, 14.5g Carbs, 6.2g Fiber 8.3g Net Carbs
  9. 2 Servings
  10. 334 Calories, 19.4g Protein, 25.4g Fat, 7.3g Carbs, 3.1g Fiber 4.2g Net Carbs
Notes
  1. Serve with a couple of dill pickle spears & I have added a few sugar-free bread & butter pickles***
  2. Nutritionals include one (optional) slice bread.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamed Brussels Sprouts With Jowl Bacon

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Low Carb Creamed Brussels Sprouts With Jowl BaconCreamed Brussels Sprouts With Jowl BaconCreamed Brussels Sprouts With Jowl BaconLow Carb Creamed Brussels Sprouts With Jowl Bacon. So, I took my brother to a restaurant here in Portland the other night and since I use a lot of heavy cream and I love brussels sprouts I ordered this as a side dish. Well, let me tell you it came with a super surprise as Creamed Brussels Sprouts With Jowl Bacon. Guanciale (Gwan Cha Lay) known as Italian spiced un-smoked but cured jowl bacon had also been added to the creamed sprouts. OMG and what a treat. The city of Portland, OR has a great number of restaurants with their own in-house butchers, this is one of those restaurants and…it is only 5 blocks north of me on my street. They also have their own butcher case full of pastured aged beef and some of the best pork anywhere I have ever found. This is also where I buy my beef and pork fat which I render into my own tallow and lard.

Jowl BaconNow, if you are lucky enough to find guanciale or jowl bacon have them slice it about ¼” thick and be sure to cut off the rind. You will never want to be without it again and it freezes perfectly. Two slabs of this stuff? Pure heaven and this product is what the Italians use in Carbonara. With all that said you will probably end up using ham or regular bacon because this stuff is hard to find unless you somehow hit the jackpot.

Talk about Portland farm to table restaurants check out this menu, but no in-house butcher. http://urbanfarmerportland.com/portland-steakhouse-menus/

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 Brussels Sprouts/Jowl Bacon
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Ingredients
  1. 16-20 Brussel Sprouts (4-5 Per Person Depending On Size)
  2. 2 Slices Cubed Guanciale Or 4 Slices Crumbled Thick Bacon Or 4 Oz. Cubed Ham
  3. 2 Slivered Shallots
  4. ½ C Heavy Cream
  5. Chicken Base To Taste (Don’t Go Nuts As The Meats Can Be Salty)
  6. Pepper
Instructions
  1. Clean and blanch brussels sprouts. Drain.
  2. Fry guanciale or bacon and set aside.
  3. Add shallots to grease, sauté until translucent and add to bacon.
  4. Cut brussels sprouts in half and put cut side down in grease and cook until nicely browned.
  5. Add back bacon & shallots, add heavy cream and reduce to desired consistency.
  6. Taste, add chicken base & pepper.
  7. 4 Servings
  8. 207 Calories, 5.9g Protein, 16.6g Fat 7.6g Carbs, 2.2g Fiber 5.4g Net Carbs
Notes
  1. I buy bunches of brussels sprouts when then are in season and blanch & freeze them but to make life easier, you can buy frozen brussels sprouts year round.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Roast Beef Hash

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Low Carb Roast Beef HashLow Carb Roast Beef HashLow Carb Roast Beef HashLow Carb Roast Beef HashLow Carb Roast Beef Hash.  Roast Beef Hash is an inside restaurant secret. Prime rib (and most meat) is not nearly as good when reheated and restaurants have struggled with this for a long time.  If you are an early bird restaurant goer do not order the prime rib or at least ask if it is from the prior day.  There are chemical reactions going on which can not be avoided. The actual term is “warmed-over flavor”. (WOF) One of the ways to mask this reaction is by adding herbs, spices and other ingredients. I don’t make this often but I do when I have leftover (mine would be rare) prime rib.  Low carb roast beef hash is a relatively simple meal and you will need one recipe of Brabant “Potatoes, Caramelized Zucchini or as I used, daikon radish, as your potato substitute. So, another restaurant secret? They make more money selling prime rib in hash than they do selling a slab of it at dinner. The really sad news is that they now cut off the fat cap surrounding the top of the roast so if you know your butcher ask for the cap to be left on-it’s what I did as you can see in the 2nd picture. Not only does the cap protect the meat from overcooking…it tastes fantastic.  For me, eating the roasted fat is like eating diabetic candy. Remember that as you spice your prime rib-those same flavors will go into your hash and I say to simply use salt & pepper. If you prefer your left over prime rib cold then here is a recipe for Roast Beef Spread.

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.

Roast Beef Hash
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Ingredients
  1. 1 Recipe Brabant Potatoes, Caramelized Zucchini, Or Daikon Radish Wedges
  2. 4 C Trimmed Beef (Any Beef-Does Not Have To Be Prime Rib)
  3. 2 C Medium Diced Onions
  4. Oil (Your Choice And I Use Tallow)
  5. Salt & Pepper
  6. 12 Eggs
Instructions
  1. If using daikon radish sauté in fat.
  2. Lightly process trimmed beef and put into a large bowl.
  3. Dice raw onions & add to beef.
  4. Add vegetable of choice.
  5. Add oil, salt & pepper and toss all to mix.
  6. Quickly fry hash in a very hot large skillet.
  7. Fry eggs two at a time and serve atop hash.
  8. 6 Servings
  9. 466 Calories, 30.6g Protein, 21.7g Fat, 8.4g Carbs, 1.7g Fiber 6.7g Net Carbs
Notes
  1. I have included ½ C fat in the nutritionals and as I said it is the oil of your choice. Some for frying the eggs and the rest for the hash. If you use beef fat as your oil to fry, get it hot and then add hash.
  2. This should be cooked and served quickly.
  3. Have leftover corned beef? It's a great substitution.
Addendum To The Notes
  1. I got the sweetest email from a couple and I am going to share it with their permission. Just goes to show (me) how many people all over the country appreciate the site. I get emails all the time but this one seemed particularly nice. So here it is in its entirety, uncut and unedited.
  2. Deborah,
  3. My wife & I discovered your website a while back and want to thank you for all the wonderful and delicious recipes. We have made many, particularly the carbalose bread (now a staple in our house), coleslaw, primal gravy, and over Christmas your New York cheesecake to name a few. What’s great about your site is all the recipes, as well as, the suggestions and comments. It makes adopting a LCHF lifestyle very easy and with no regrets.
  4. Over the weekend I came up with a suggestion to share with you. I am a huge fan of corned beef hash, either made fresh or out of a can (yes, I know). I have tried making it with radishes or your Brabant potatoes ( which were good) and the results were satisfying. However, the other day I had an idea. We are fried cabbage junkies in this house, chopped small and sautéed to a light caramelization. I thought why not combine the cabbage with corned beef? Holy crap – home friggin run!!!!! Made hash with two fried eggs and was ready to die a happy man! The combo of the cabbage and a can of Hormel corned beef is a match made in heaven.
  5. Just wanted to share this with you and take a moment to say thanks.
  6. F & D WI
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Maple Pecan Tahini Candy

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Low Carb Maple Pecan Tahini CandyLow Carb Maple Pecan Tahini Candy. Pretty simple stuff here and with only 5 ingredients it is one of my easier recipes.  I always have tahini in the pantry because I make Baba Ganoush a lot & it also takes tahini. The reason I love the brand tahini shown is 1.) It is employee owned, 2.) For whatever reason it seems softer and much easier to mix in the little oil that separates. 3.) It is non-gmo project verified & everything else verified-just click on the picture to see them all.  You will need a 15 piece candy mold and Fat Daddio has many, many of 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.

Maple Pecan Tahini Candy
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Ingredients
  1. ⅓ C Tahini
  2. 2 T Melted Coconut Oil
  3. 1 T Sugarfree Maple Syrup***
  4. 4 Drops Liquid Sucralose***
  5. 3 T Finely Chopped Pecans
Instructions
  1. Mix first 4 ingredients and put on low heat until soft.
  2. Mix in nuts and spoon into candy mold.
  3. Freeze at least 45 minutes.
  4. Turn out onto counter, put into small dish and refrigerate.
  5. 15 Servings
  6. 58 Calories, 1.0g Protein, 5.2g Fat, 1.7g Carbs, .6g Fiber 1.1g Net Carbs
Notes
  1. The biggest problem you may have is actually getting these into the refrigerator as the vultures in your home may descend first. They really are that good.
  2. If all goes well and you have a 15 piece 2 t mold, you will get exactly 15 pieces.
  3. Though it is difficult, keep them refrigerated until ready to eat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb GroundDogs

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Low Carb GroundDogsLow Carb GroundDogsLow Carb GroundDogs. Just in time for groundhog day and in march the GroundDogs. This is pathetically easy & your children (husbands) should love this super easy recipe.  No, we are not making hot dogs, only grinding them for a salad-like lunch or as a spread for crackers.  Have  to say I really had fun naming this puppy and hey N.Y. Mayor Bill de Blasio, keep your hands off these low carb grounddogs.  No ground hogs or dogs of any kind will be harmed in the making of this dish.

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.

GroundDogs
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Ingredients
  1. 4 ¼ Lb Hot Dogs (I Use Hebrew National)
  2. ½ C Mayonnaise
  3. ⅓ C Sugarfree Sweet Pickle Relish (Mt. Olive)
  4. 3 T Yellow Mustard
  5. 1 t Liquid Smoke
Instructions
  1. Brown and then grind (process) hotdogs.
  2. Mix rest of ingredients.
  3. Blend in dog meat.
  4. 4 Servings
  5. 473 Calories, 13.1g Protein, 45.4g Fat, 3.0g Carbs, 0g Fiber, 3.0g Net Carbs
Notes
  1. It may seem a little soupy to begin with and if you are going to eat it immediately (not advised and see below) use a little less mayo but if put in the refrigerator for later, it will all soak up and congeal from the fat in the dogs.
  2. You can serve this with anything you like.
  3. This tastes just like a stadium dog with no high carby bun.
  4. This is also a perfect cold lunch plate on a hot summer day.
  5. The only reason this has any carbs at all is because they are now put into the hotdogs via sugar. As I said I used Hebrew National and if you have a really good, tasty, sugar-free dog then for heaven’s sake use them. At least for me the carbs are far out-weighted by the very high fat content.
  6. Not advisable to eat immediately as the flavors need to develop a little over some refrigeration time.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamed Kale

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Low Carb Creamed KaleLow Carb Creamed Kale. The darker the leaf the healthier the greens and besides maybe spinach, kale has the darkest leaves and is super good for you. This creamed kale is about as easy & tasty as it gets but you can also add whatever else you want. Additions might be bacon, jowl bacon, onions, shallots, mushrooms, cheese, etc. The recipe is plain and you can do the rest.

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 Kale
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Ingredients
  1. ½-¾ Lbs Kale
  2. 1 C Heavy Cream
  3. 1 T Butter
  4. ½ Small Onion Minced
  5. 2 t Chicken Base
  6. ⅛ t Nutmeg
  7. Pepper To Taste
Instructions
  1. Bring a large pot of water to boil.
  2. Swish kale in water to remove any dirt.
  3. Fold each leaf and cut off ribs.
  4. Chop kale into about 1-1½ pieces and put into boiling water and cook until tender then drain well.
  5. Sweat onion in butter.
  6. Begin heating cream, chicken base, & nutmeg. Add onions and add kale.
  7. Reduce cream slightly & add pepper.
  8. 4 Servings
  9. 233 Calories, 3.1g Protein, 21.4g Fat, 7.1g Carbs, 2.0g Fiber, 5.1g Net Carbs
Notes
  1. Now how easy is that?
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Spicy Chipotle Aioli

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Low Carb Spicy Chipotle AioliLow Carb Spicy Chipotle AioliLow Carb Spicy Chipotle Aioli. The name pretty well says it all and it’s perfect with Crab Cakes.  Aioli is pretty much always a garlic mayo mixture with any number of herbs and spices to flavor it and this is only one variation.  This low carb spicy chipotle aioli is no exception.  Try it on a burger, fish etc.

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.

Spicy Chipotle Aioli
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Ingredients
  1. 1 C mayonnaise
  2. ¼ C Lemon Juice
  3. 1 t Dijon Mustard
  4. 1 t Crushed Garlic
  5. ½ t Chipotle Powder
  6. ⅛ t Liquid Smoke (Or More To Taste)
Instructions
  1. Mix all ingredients and refrigerate.
  2. 12 Servings
  3. 121 Calories, 0.2g Protein, 13.2g Fat, 0.4Carbs, 0.0g Fiber, 0.4g Net Carbs
Notes
  1. If you want it spicier add a tad more chipotle powder.
  2. Good on a brick but uh, try it on something you're familiar with first.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Brabant Potatoes

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Low Carb Brabant PotatoesLow Carb Brabant PotatoesLow Carb Brabant Potatoes. I think one of the things most diabetics or people going low carb for the first time miss are potatoes. Though I have never eaten tons of potatoes I certainly like them, these are a terrific substitute and easy, easy, easy. Brabant potatoes are nothing more than deep fried cubed potatoes and the only thing we are doing is cubing daikon radish instead. Cut differently and still deep fried, they make a great french fry substitute. Use your favorite oil and I use my own rendered tallow and butter is great too. The flavor? OMG and good grief. Low Carb brabant potatoes barely needs a recipe they are so easy. Can substitute these for Caramelized Zucchini in Chicken Tchoupitoulas.

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.

Brabant "Potatoes"
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Ingredients
  1. About 4-5 Cups Cubed Daikon Radish
  2. Favorite Oil for Frying (Olive Oil, Tallow, Or Butter And Duck Fat Is The Best)
  3. Salt
Instructions
  1. Peel Radish.
  2. Cut into approximate ½" cubes.
  3. I cut mine into ½" rounds, then into ½" strips for French fries, and then turn again for cubes.
  4. Parboil until fork tender, just like you would any potato.
  5. Drain well in a strainer.
  6. Stirring often, sauté in 350°-360° fat until golden brown.
  7. Add salt, pepper and any other herbs or spices you are using, stir and serve.
  8. 4 Servings
  9. 32 Calories, .8g Protein, 0.6g Fat, 5.9g Carbs, 1.4g Fiber 4.5g Net Carbs
Notes
  1. The small amount of fat adds a few calories but...on this site we do care about good fats and good grief, your kids can even put sugarfree ketchup on them.
  2. It is OK to crowd them assuming your oil is hot enough as they will shrink a bit.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Beef Blue Cheese Parmesan Bake

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Keto Beef Blue Cheese Parmesan BakeKeto Beef Blue Cheese Parmesan Bake

Keto Beef Blue Cheese Parmesan Bake. They say you can’t teach an old dog new tricks but as I am an old dog, I have learned a new trick from a friend who wishes to remain nameless.

Keto Beef Blue Cheese Parmesan BakeKeto Beef Blue Cheese Parmesan BakeKeto Beef Blue Cheese Parmesan BakeAbove are pictures of my NEW, NEW old dog trick. Same recipe & ingredients, just put together differently. First, steak is cooked as the whole piece at least 1” thick and 1½” is better, and then sliced which gives you a much better chance of keeping your meat rarish. Once cooked, put into baking dish and pour gravy over meat. Dot with Blue Cheese Dressing, sprinkle with Parmesan Cheese and bake. If you want the rarest possible outcome, stand slices upright and close together. Will only need about 2 T butter instead of 8 T so adjust accordingly.

This  Keto Beef Blue Cheese Parmesan Bake is a recipe I have made for 35+years but not very successfully the last 7+ years.  The beef used to be dredged in flour which then became the thickening agent.  I have always used a good top sirloin steak and that is what I used here and not dredged in anything.  Awhile ago I ordered some Konjac (Glucomanan Powder), experimented with it several times, and failed miserably so I gave up.  Well, I do know how to use guar gum & xanthan gum that I bought long ago and which you may see in more than a few recipes but it didn’t occur to me to thicken with them and this is where my friend comes in. She told me she uses guar gum to thicken the few gravies she makes and that I should try it.  When I bought both products I got tired of measuring each one so I ended up mixing them 50/50.  So if yours are separate use the guar gum but mixed worked just great for me and this is what I did.  I put 1 t in a salt shaker and sprinkled while whisking until it got too thick…ugh so I added a bit more water and voila…success. I emptied out the shaker and measured what I had left and that’s how I came up with the approximate amount in the recipe.  Yours may vary and using a shaker is so, so, easy.   This recipe for Cauliflower Grits is perfect underneath.  You will either need Blue Cheese Dressing or your own favorite blue cheese dressing. I have made the gravy for eight servings and that would include enough for Cauliflower Grits or perhaps Daikon Radish Brabants, otherwise you will probably have enough left-overs for another meal and it’s great with Chicken Fried Steak. All that said; on to the recipe.

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 & Blue Cheese Parmesan Bake
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Ingredients
  1. 3 Lbs Good Top Sirloin Steak At Least 1" but preferably 1½" Thick
  2. 8 T Butter
  3. 3 C Water
  4. 1 C Sour Cream
  5. Beef Base To Taste (Don't Be Timid)
  6. ¼ t Guar Gum
  7. ¼ t Xanthan Gum
  8. ¾ C Blue Cheese Dressing
  9. ¾ C Parmesan Cheese
  10. Salt & Pepper
Instructions
  1. Preheat oven to 425°.
  2. In large skillet heat 2 T of butter to brown.
  3. Cut beef into strips ¼-½” thick.
  4. Very lightly salt and pepper beef strips and fry quickly in very, and I mean very, hot butter. Repeat until all beef is sautéed putting into a large glass baking dish.
  5. Add water & beef base (don't be timid) to skillet, sprinkle in gums while whisking, bring to boil and stop the gums when only slightly thickened as it will continue to do so.
  6. Take off heat cooling only slightly and whisk in sour cream until smooth.
  7. Pour over beef strips and using a large spoon dot the top with blue cheese dressing.
  8. Sprinkle parmesan cheese all over top and bake 15 minutes until cheese begins to brown-if it takes too long, turn on the broiler to finish it. You want to keep your beef no more done than medium.
  9. 8 Servings
  10. 599 calories, 59.1g Protein, 39.4g Fat, 2.1g Carbs, 0 Fiber, 2.1g Net Carbs
Notes
  1. It is much easier to cut beef strips when the meat is semi-frozen but make sure you bring it back to room temperature.
  2. Strips may be cut ¼” but if you like your steak a little more rare cut ½” which is what I do.
  3. I serve this over mashed cauliflower but it is good all by its’ lonesome.
  4. I mix my guar gum and xanthan gum 50/50 and now keep it in a small salt shaker. This way I am not always debating which one to use for what.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crab Cakes

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Keto Crab CakesKeto Crab CakesKeto Crab Cakes. Ugh, I hate the fact that crab is so expensive, even here in Oregon where we get the stuff as fresh as you can imagine.  I think these keto crab cakes with spicy chipotle aioli should be a “treat meal” for a family of four or served as an appetizer for a special dinner party.

If you have ring molds they will certainly help in the making of these as anyone who has ever tried to form a crab cake will attest -they fall apart very easily.  I personally do not have these molds but I do have really old larger tuna cans that I have used for years and if you buy rings you will probably find other ways to use them as well. (Think eggs). But you can certainly make 8 then serve 2 each as the smaller cakes are easier to deal with. Norpro makes a set of 4-3½” muffin rings for somewhere around $7-8.  They will make life easier. Here is a place to get more Ring Molds than you ever thought possible. Please don’t let the though of expensive crab stop you from making these as you can always use a good quality tuna.

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

Crab Cakes & Spicy Chipotle Aioli
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Crab Cakes
  1. 1 Lb Crab Meat
  2. 1 Egg
  3. ⅓ C Crushed Pork Rinds***
  4. ⅓ C Mayonnaise
  5. ⅓ C Parmesan Cheese
  6. ⅓ C Shredded Mozzarella Cheese
  7. ⅓ C Tiny Diced Onions
  8. ⅓ C Thinly Sliced Green Onion Tops
  9. 2 T Lemon Juice
  10. ¼ t Garlic Powder
  11. ⅛ t Chipotle Powder
  12. ½ t Salt
  13. 1½ C Crushed Pork Rinds
  14. 3 T Butter
Aioli
  1. 1 C Mayonnaise
  2. ¼ C Lemon Juice
  3. 1 t Dijon Mustard
  4. 1 t Crushed Garlic
  5. ½ t Chipotle Powder
  6. ⅛ t Liquid Smoke
  7. ¼ C Tiny Diced Red Peppers (Garnish)
  8. Lemon Wedges (Garnish)
Instructions
  1. Mix all aioli ingredients and refrigerate until needed.
  2. Melt butter on medium.
  3. Combine egg, mayonnaise, ⅓ C pork rinds, mozzarella, parmesan cheese, onions, garlic powder, chipotle, salt, and lemon juice.
  4. Fold in crab.
  5. Gently form crab cakes and put into pork skins. Do not try to turn them as they fall apart easily. Just take more skins and gently press onto the tops.
  6. If, and I mean if, you have egg rings this is a time to use them.
  7. Lightly butter rings and place one in pork skins. fill ring & sprinkle more skins on top. Repeat.
  8. I actually do not have rings because way back when, I started saving tuna cans and that is what I use.
  9. Place crab cakes in butter, cook 6-7 minutes, remove rings, flip gently, and cook another 6-7 minutes. You want your cakes to be nice & crispy, and golden brown & delicious.
  10. Either spread aioli on plates and place cakes on top or…plate cakes and drizzle aioli on top.
  11. Dot with red peppers and serve with a lemon wedge.
  12. 4 Servings
  13. 802 Calories, 36.4g Protein, 71.6g Fat, 3.1g Carbs, .7g Fiber, 2.4g Net Carbs
  14. 8 Servings
  15. 401 Calories, 18.2g Protein, 35.8g Fat, 1.6g Carbs, .4g Fiber, 1.2g Net Carbs
Notes
  1. These may be served as a main course or as an appetizer and I have given the nutritionals for both. I have given you a recipe using aioli and if you have your own favorite Remoulade then feel free.
  2. Nutritionals are for all ingredients listed including the aioli.
  3. If crab meat is outside your budget then tuna may be a good substitute.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/