Tag Archives: glutenfree

Low Carb Steak Oscar

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Low Carb Steak Oscar is an elegant dish that used to be served in the finest restaurants all over the country and for some unknown reason it is now difficult to find.  The reason can’t be because it isn’t good because it is fabulous.  Perhaps the reason lies in the fact that we have had an explosion of talented people entering the food scene nationwide with so many new and eclectic foods that it has just kinda dropped off the radar.  At any rate it is still a topnotch dish in my book and this is my rendition.  Medallions of veal may be used in place of steak and good luck finding veal anymore.  My last bastion to buy veal dried up awhile ago.  This is a very easy, uncomplicated recipe to make and you will need a recipe of Sauce Béarnaise to finish it.  Since crab meat is so very expensive I would not suggest lump crab as it is the most expensive, and probably not canned crab as it has been cooked into oblivion.  If you are going to serve this, best to bite the bullet and buy good quality flaked crab meat.  If you are on a budget (and who isn’t) try imitation crab and who knows, it may actually be good but beware imitation crab is full of carbs.  This low carb steak oscar is a restaurant quality, dinner for guests 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.

Steak Oscar
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Ingredients
  1. 1 Recipe Sauce Béarnaise
  2. 4 Good Quality Steaks 6-8 Oz Each (New York Strip Shown)
  3. 12 Fresh Asparagus Spears
  4. 8 Oz Crab Meat
Instructions
  1. Steam or grill asparagus spears.
  2. Cook steaks to desired doneness. (Rare is best)
  3. Very gently heat crab meat.
  4. Plate steak, top with crab, arrange asparagus, and nap with béarnaise.
  5. 4 Servings
  6. 541 Calories, 77.0g Protein, 24.2g Fat, 3.7g Carbs, 1.0g Fiber, 2.7g Net Carbs
Notes
  1. Fabulous.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Fried Cauliflower With Lemon Capers

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Low Carb Deep Fried Cauliflower With Lemon CapersFried Cauliflower With Lemon Capers. I have to say this recipe is so simple and I wish I had thought of it myself…but I didn’t.  We have a restaurant here in Portland that serves (ed) it.  I just looked at their menu and no longer see it listed and how sad because it is so, so good. The first thing I did was to go home and try making it myself and we have been eating it regularly ever since.  I fry this in my own rendered tallow but you may certainly use your favorite oil. I save my oil and then use it to make Southern Fried Chicken as the oil is totally clean when I finish with it. Tallow is such a stable oil that it can easily be reheated and will not break down like most other oils.  Don’t not make this because you don’t have tallow-it’s just what I use.  The best thing about this is you can fry everything but the leaves.  Yep, the core too.  In addition to the recipe below I do sometimes drizzle a little Asian Dipping Sauce on low carb deep fried cauliflower with lemon capers because I pretty much always have it in the fridge but the recipe stands totally by itself. Kinda hard to describe the fabulous flavor of this dish…You’ll just have to try it and see.

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.

Deep Fried Cauliflower/Capers & Lemon Juice
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Ingredients
  1. 1 Large Cauliflower Room Temperature
  2. ¼ C Lemon Juice
  3. ¼ C Capers
  4. Fat For Frying
Instructions
  1. Core and cut large florets about 1-1½" (They will shrink as they fry).
  2. Cut core into good size chunks.
  3. Heat fat to very hot-about 375-385 degrees and maintaining high heat, fry in batches until dark golden brown.
  4. Plate and drizzle with capers & lemon juice.
  5. Salt & pepper if wanted and I do not.
  6. 6 Servings
  7. 100 Calories, 3.0g Protein, 5.8g Fat, 8.4g Carbs, 3.7g Fiber, 4.7g Net Carbs
Notes
  1. That's it and how easy.
  2. I added 3 T fat to the nutritionals because there will be some retained in the cauliflower.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Poor Man Steaks

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Low Carb Poor Man SteaksLow Carb Poor Man SteaksLow Carb Poor Man Steaks.  I grew up in the 50’s & 60’s in Lima, Ohio which certainly would have been considered the heart of the Midwest.  Now Lima is famous for a couple of things, and people like Phyllis Diller, Hugh Downs, and Al Jardine one of the founders of The Beach Boys. I didn’t know about any of these people until later but one of my earliest memories was/is the Kewpee and Kewpee hamburgers.  Now remember, in the early 50’s there were not many restaurants anywhere except mostly in famous hotels and to a kid going to the Kewpee was a treat beyond the pale.  As I remember it, all they had were hamburgers and “frostys” and it is well documented that Dave Thomas of Wendy’s fame modeled his square burger patties and malts after the Kewpee’s.  Back then a burger was .15 and a frosty (served in a large frosted soda glass, hence the name)  was probably about the same price. When the price of the burger went to .25 I well remember my youngest brother saying he was never going to the Kewpee again.  Well, it took about a week for that to pass.  And Christmas? The best presents?…were tiny little coupons for 4-5 free Kewpees from the owner Stub Wilson and I mean like WOW.  The picture above is exactly as I remember it with the sign “Your Grandpappy Ate Here”. This is their menu now.  The space was so confined, with so little parking and with a huge building in the back that the only way out was to drive onto a turntable, turn 180° and go out the same way you came in.  To a little kid is was pretty heady stuff.

OK, anyway, throughout my life I have tried to make a hamburger that tasted like a Kewpee burger and…I have failed miserably.  I don’t think it can be done but in the meantime I did come up with this and it’s only sorta, kinda, close.  I did serve these in the restaurant as a “blue plate special” and yes, on a big blue platter.  People loved them so…here is my (pathetic) rendition of a Kewpee and you know what?  Low carb poor man steaks are really good and Primal Keto Gravy is really good on 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 And here, in one tidy package, are all my over 550 Low Carb Keto Paleo Diabetic Chef’s Recipes.

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

Poor Man Steaks
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Ingredients
  1. 1½ Lb 20% Hamburger
  2. 1 Beaten Egg
  3. ½ Small Yellow Onion Slivered
  4. 2½ t Yellow Mustard
  5. 1¼ t Worcestershire Sauce
  6. ½ t Garlic Salt
  7. ½ t Lawry’s Seasoning Salt
  8. ½ t Pepper
Instructions
  1. Mix hamburger & onions.
  2. Beat rest of ingredients with egg & then mix well into hamburger.
  3. Shape into 4 oval patties.
  4. Cook to desired doneness.
  5. 4 Servings
  6. 488 Calories, 45.7g Protein, 31.5 Fat, 2.1g Carbs, .3g Fiber, 1.9g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

 

Low Carb Peanut Butter Cream Cheese Ganache Tart

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Peanut Butter Cream Cheese Ganache TartLow Carb Peanut Butter Cream Cheese Ganache Tart. This started out as an experiment so I only made one which I ate all…by…my lonesome. I don’t often eat much dessert and now I am a self-confessed pig.  It was so good I am posting a recipe that will serve 16.  They are deceptively simple and if you aren’t serving 16 people they freeze well for a future treat.  I just happen to have 8-3⅞” tart tins which is why I made them this way and you can certainly use a larger tart tin.  Just be sure you use removable bottomed tins.

You will need 1 smaller crust recipe from Pie Crusts For Most Any Pie/Two Sizes. If you do have mini tart tins they also make a terrific shell for individual Lemon Curd tarts or any other small dessert you may wish to fill a tart shell with.

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 & Cream Cheese Ganache Tart
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Ingredients
  1. 1 Recipe Small Size Pie Crust
Filling
  1. ¾ C Peanut Butter
  2. 6 Oz Cream Cheese
  3. ⅓ C Heavy Cream
  4. 1½ t Vanilla Extract
  5. 18 Drops Liquid Sucralose
Ganache
  1. ⅓ C Heavy Cream
  2. ⅓ C Sugar Free Chocolate Chips
Crusts
  1. Follow recipe for 1 smaller crust, divide into 8 dough balls. Each ball should weigh about 1¾ oz.
  2. Put ball into center of tart tins and using your fingers push into and up the sides evenly.
  3. Bake in 350 oven for about 10 minutes and remove. At this point they will be puffy. Knock them down with a spoon and pop back into the oven and bake until just golden.
  4. Remove from oven and knock them down again.
  5. Let cool. Do not remove from tins.
Filling
  1. Beat all ingredients until smooth.
  2. Divide and fill each tart shell.
  3. Let them sit for 10-15 minutes and then using your index finger, push and smooth the tops. At this point they will not be sticky.
Ganache
  1. Watching closely, boil cream.
  2. Add chocolate chips, immediately remove from heat and using a whip beat until smooth.
  3. Let cool a bit and drizzle all over tart.
  4. Refrigerate.
  5. Remove from tins, quarter, and serve two wedges each person.
  6. 16 Servings 8 Tarts
  7. 289 Calories, 9.0 Protein, 24.5g Fat, 8.1g Carbs, 2.9g Fiber, 5.2 Net Carbs
Notes
  1. Now you may have some piggy little children and especially teenagers who can eat a whole one of these puppies like I did, but seriously after a good meal trust me, ½ is plenty, plenty.
  2. Nutritionals include tart shells.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Spaghetti Squash Casserole

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Low Carb Baked Spaghetti Squash CasseroleLow Carb Spaghetti Squash Casserole is yet another way to use spaghetti squash.  As far as I am concerned you can just about put the kitchen sink into this dish.  These are not in the recipe but a cup or two of Caramelized Zucchini would be a terrific addition as well as a cup or two of sautéed caramelized eggplant.  Both are great low carb healthy extenders.

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.

Baked Spaghetti Squash Casserole
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Ingredients
  1. 1 Large Spaghetti Squash
  2. 1½ Lb 20% Hamburger
  3. ½ Medium Onion Chopped
  4. 1 Lb Sautéed Mushrooms
  5. 2 T Butter
  6. ½ C Sliced Black Olives
  7. 1 C Heavy Cream
  8. 2 Beaten Eggs
  9. 1 Cn Crushed Tomatoes
  10. ½ Cn Tomato Sauce
  11. 1 T Crushed Italian Herbs
  12. 1 T Crushed Garlic*** (Plus More If Wanted)
  13. 1 T Chicken Base
  14. 3 C Grated Full Fat Mozzarella Cheese
  15. ½ C Parmesan Cheese
Instructions
  1. Bake spaghetti squash, cut in half widthwise, scoop out seeds, and with a fork pull out spaghetti strands.
  2. Put squash in large buttered glass baking dish.
  3. Preheat oven to 325°.
  4. Cook hamburger & onion, mix in olives. Set aside.
  5. Sauté mushrooms in butter, add to hamburger and top squash.
  6. Heat heavy cream, add tomatoes & sauce, herbs, chicken base, and garlic.
  7. Remove from heat, cool a little, mix in beaten eggs, and spoon evenly over casserole.
  8. Top casserole with mozzarella and sprinkle with Parmesan cheese.
  9. Cover with foil and bake about 30-35 minutes or cheese is well melted.
  10. 8 Servings
  11. 449 Calories, 27.3g Protein, 31.5g Fat, 14.1g Carbs, 2.8g Fiber, 11.3g Net Carbs
  12. 10 Servings
  13. 359 Calories, 21.8g Protein, 25.1g Fat, 11.3g Carbs, 2.1g Fiber, 9.2g Net Carbs
Notes
  1. Easily substitute kalamata olives for the black ones and this is actually what I do. I put black olives in the recipe because they are more readily available but pitted kalamatas, in my opinion, are much better.
  2. As I said above I think a cup or two of sautéed zucchini and/or sautéed eggplant would also be a terrific addition.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Caramelized Zucchini

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Low Carb Caramelized ZucchiniLow Carb Caramelized ZucchiniLow Carb Caramelized Zucchini. Sounds kind of strange doesn’t it?  Caramelized vegetables?  We think of caramelized onions or sugar easily enough, but not most other veggies. No, not lettuce silly, but seriously you can cook a lot of vegetables this way.  All vegetables have some carbs and since carbs are starch/sugar you can caramelized some of them.  What you are doing is “burning” their sugar.  Caramelization=flavor & taste.  This is so easy you will wonder why you never thought of it and this is how it came to me.  Yes, another happy mistake.  I was making Ratatouille one Sunday.  I was on the internet (probably lost in space working on another recipe) and I thought I had “burned” the eggplant during the “browning” process. I think I said (yelled) something like “oh crud”.  My husband called out from the living room and said why?  Men don’t like you burning their food so I probably answered something like “oh nothing”.  When I finished with it, I tasted it and it was really good, and I mean really, really good.  We loved it and now I often fix it just by itself with a little salt & pepper and maybe a sprinkle of Parmesan cheese.  My next experiment was zucchini and voilà same thing.  Recipe is for low carb caramelized zucchini and just do the same thing with eggplant.

Figure one small to medium zucchini per person or one medium eggplant for two-three people because as they cook they also lose their moisture and shrink. So stay with it and even though you think you are burning them you are not.  Have faith and your time will be well rewarded. Once finished, it’s katy-bar-the-door with its versatility and you can spice it to your hearts content.

The absolute secret to this is maintaining a medium-high heat, don’t mess with them until they have begun to brown and then stick with it until they are just this side of “blackened”.  They may go through a kind of “mushy stage” if you don’t keep up the heat so at this point don’t mess with em.

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.

Caramelized Zucchini
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Ingredients
  1. ¼ C Olive Oil
  2. 4 Medium Zucchini Room Temperature
  3. Yep-That's All
  4. No Salt-Until Finished Cooking
  5. No Pepper-Until Finished Cooking
Instructions
  1. Cut each zucchini in half and turn to flat side. Now cut each half into 3 spears angling in toward center. Turn and cut every ¾”. The pieces should approximate a triangle.
  2. Using a large saute pan heat olive oil to hot and put in zucchini. Now just wait at least 5-7 minutes then toss or turn every 3-4 minutes until you think your going nuts waiting. If they are cooked properly it will take about 30-35 minutes.
  3. 4 Servings
  4. 137 Calories, 6.5g Protein, 10.8g Fat, 3.4g Carbs, 1.4g Fiber, 2.0g Net Carbs
Notes
  1. There are seriously a lot things you can do with this and simply served plain with salt and pepper is only one.
  2. Another? A very simple tomato basil cream.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamed Shrimp & Spaghetti Squash

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Low Carb Creamed Shrimp & Spaghetti SquashLow Carb Creamed Shrimp & Spaghetti Squash. One of the things I like about spaghetti squash (and there are many) is its versatility so here is another recipe using it. Here is another Creamed Chicken & Spaghetti Squash Bake and another Spaghetti Squash Carbonara and another Spaghetti Squash Pastitsio and another Stuffed Red Peppers I hope at least one of these trips your trigger. This meal is about all you need with the exception of a salad and maybe a very small dessert.

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 Shrimp & Spaghetti Squash
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Ingredients
  1. 1 Large Spaghetti Squash
  2. 1½ Pounds Bay Shrimp (The Small, Already Cooked Ones)
  3. ½ Medium Onion Chopped
  4. 2 T Butter
  5. 1 Lb Sautéed Mushrooms
  6. 2 T Butter
  7. ½ C White Wine
  8. 1½ C Heavy Cream
  9. ¼ C Chopped Green Onion Tops
  10. 4 Oz Mozzarella Cheese (Or Cheese Of Choice)
  11. 2 T Lemon Juice
  12. 2 t Chicken Base
  13. 1 t Crushed Garlic (This May Easily Be Omitted)
  14. ½ t Red Pepper Flakes
  15. ½ C Parmesan Cheese
  16. Salt & Pepper As Needed
Instructions
  1. Bake spaghetti squash, cut in half widthwise, scoop out seeds, and with a fork pull out spaghetti strands. Set aside.
  2. Sauté onion in butter. Set aside.
  3. Saute mushrooms in butter, add back onions, add garlic and wine & reduce by half.
  4. Add heavy cream, lemon juice, pepper flakes, chicken base and reduce slightly.
  5. Add shrimp & green onions.
  6. Reheat squash.
  7. Plate hot squash, quickly sprinkle cheese, evenly distribute shrimp mixture over cheese, & sprinkle Parmesan on top.
  8. 6 Servings
  9. 521 Calories, 15.9g Protein, 42.6g Fat, 17.7g Carbs, 3.4g Fiber, 14.3g Net Carbs
  10. 8 Servings
  11. 466 Calories, 11.7g Protein, 40.7g Fat, 13.3g Carbs, 2.6g Fiber, 10.7g Net Carbs
Notes
  1. I’m thinking a bit of bacon and/or fresh basil might be good in this as well.
  2. This can also be made as a casserole which for a larger family may be easier.
  3. Pulled chicken may be subbed for shrimp.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Carpaccio

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Keto Carpaccio Low Carb CarpaccioLow Carb CarpaccioKeto CarpaccioKeto Carpaccio.  Another food gift from the gods.  Traditional Carpaccio is made with raw beef tenderloin and if that makes you queasy then I am sorry and this is not for you.  I have seen restaurants and recipes that say to sear the tenderloin before slicing which to my mind seems counterproductive to paper thin pieces of beef.  Once beef is cooked, even the slightest bit, it cannot be pounded and keep any of its integrity around the edges. It is far easier to slice after having been in the freezer an hour or so.

There are a million ways (not really) to dress a Keto Carpaccio and simple is best. You are featuring the best cut of the cow so don’t bury it.  It only begs to be highlighted. Arugula is the garnish greens of choice and if it tastes bitter to you (it does to me) then by all means top with a spring mix. Steve Cooksey @diabeteswarrior would probably go out & pick wild field greens.

OK, who doesn’t like a challenge? Steve just tweeted me about using rendered tallow in place of the mayo. I have said several times that I do render my own so I marched into the kitchen and made it with the beef fat. Taste was not the problem-it was good-but that part in the recipe about keeping the dressing chilled? Not so good. It began to harden in a minute or so and 10 minutes in, it was pretty solid. So all you purists out there? Please feel free to use tallow. Me, I’ll stick with the measly amount of mayo.

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

So stay around for the ride,  This is extremely simple to make and quite an elegant visual.

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

Carpaccio
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Ingredients
  1. 12 Oz Piece Beef Tenderloin (About 3 Oz Per Person)
  2. 4 Handfuls Greens
  3. Olive Oil For Drizzling Over Meat
  4. 4 t Capers (Optional But Good)
Dressing
  1. 2 T Olive Oil
  2. 2 t Red Wine Vinegar
  3. 2 t Dijon Mustard
  4. 2 t Mayo
  5. 1 t Lemon Juice
  6. Pinch Kosher Salt
  7. Pinch Pepper
  8. 1 Finely Slivered Or Chopped Shallot
  9. 1-2 T Grated Or Shaved Parmesan Cheese
Instructions
  1. Freeze tenderloin for at least an hour.
  2. Slice into rounds about ⅛"-¼". Allow to completely thaw and it will not take long.
  3. Put meat between film and pound until very thin.
  4. Whisk dressing ingredients and keep chilled.
  5. When ready, plate beef in a circle overlapping as you go.
  6. Sprinkle meat with kosher salt and freshly cracked pepper.
  7. Place 1 handful of greens & sprinkle with shallots.
  8. Drizzle with dressing and top with Parmesan cheese.
  9. Serve immediately.
  10. 4 Servings
  11. 397 Calories, 22.5g Protein, 32.8g Fat, 3.0g Carbs, 1.1g Fiber, 1.9g Net Carbs
Notes
  1. If you want to make this into a full fledged dinner or salad, double the dressing, add more greens, and garnish with a few small diced red onions.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Stuffed Red Peppers

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Low Carb Stuffed Red PeppersLow Carb Stuffed Red Peppers

 

 

 

 

Low Carb Stuffed Red Peppers.  Who needs rice in Stuffed Red Peppers? Well, we don’t. These are oozy goozy with cheese and yep, no rice and no bitterness from green peppers. And hey, these don’t need to cook forever because of that no rice business. Now if you want to be fancy dancy with these, save the pepper tops and serve them half cocked on the top.  Low carb stuffed red peppers are particular good served with Tomato Basil Cream.

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 Red Peppers
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Ingredients
  1. 1 Small Spaghetti Squash-This Is Your Rice (You Only Need About 2 Cups)
  2. 6-8 Very Large Red, Yellow, Or Orange Bell Peppers (Or Mix Em Up)
  3. ¾ Lb 20% Ground Beef
  4. ¾ Lb Ground Pork Sausage
  5. 1 Can Small Dice Tomatoes (Crushed Works)
  6. 1 Small Dice Medium Onion
  7. 1 T Crushed Garlic
  8. 1 Beaten Egg
  9. 1½ C Full Fat Mozzarella Cheese (Divided) (Or Your Own Favorite)
  10. ½ C Carbalose Bread Crumbs (Optional) And It Soaks Up Some Of The Juices
  11. ½ C Cooked Finely Chopped Spinach Squeezed Dry (Optional But Pretty)
  12. ¼ C Parmesan Cheese
  13. ¼ C Parmesan Cheese (Yes Another)
  14. 1½ t Salt
  15. 1 t Pepper
  16. ¼ t Dried Oregano
  17. ¼ t Ground Fennel (Optional) This Is The Same Spice You Taste In Pizza Sausage
Instructions
  1. Bake spaghetti squash, cut in half, scoop out seeds, and with a fork pull out spaghetti strands. Chop 2 cups into shorter strands and put in large mixing bowl.
  2. Cut off top of peppers and de-seed or you may also cut the peppers in half and serve 2 halves.
  3. Cook peppers in simmering water for 4-6 minutes. You want them just beginning to be tender.
  4. Cook sausage, beef and onions until barely pink, add garlic, salt, pepper, oregano, and fennel, finish cooking meat and add to bowl keeping any fat.
  5. Add egg, spinach, 1 C mozzarella cheese, (bread crumbs if using), tomatoes, ¼ cup Parmesan cheese to bowl and mix thoroughly.
  6. Stuff the peppers, pile em high, add remaining ½ C Mozzarella and top with remaining Parmesan cheese.
  7. Bake at 350° for 20-25 minutes or until cheese has melted.
  8. 6 Servings
  9. 466 Calories, 32.8g Protein, 28.5g Fat, 19.7g Carbs, 5.0g Fiber, 14.7g Net Carbs
  10. 8 Servings
  11. 350 Calories, 24.6g Protein, 21.8g Fat, 14.8g Carbs, 3.8g Fiber, 11.0g Net Carbs
Notes
  1. If it looks like you are going to end up with too much filling it is best to cut the peppers in half cause you can "mound" them better this way.
  2. This could make a terrific appetizer if you used "mini peppers". I understand there are about 21-22 peppers to a bag which means 42 halves and these would be very good served with a light tomato basil cream. I have no idea how many small peppers you could stuff with the filling but hey, you could always just eat the ones you have left.
  3. I have never frozen stuffed peppers but I understand they can be so you might want to make a ton of them to have some ready made-ahead meals.
  4. Nutritionals include all ingredients so omitting some with reduce the counts.
  5. Fried Cauliflower rice can sit it for the spaghetti squash.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Stuffed Jalapeño Peppers

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Low Carb Stuffed Jalapeño PeppersLow Carb Stuffed Jalapeño Peppers.  You don’t always need some sweet drippy sauce to dip Stuffed Jalapeño Peppers in, but if you do want a sauce, dress these babies in thinned Blue Cheese Dressing, Cocktail Sauce, or Mississippi Comeback Sauce, or if you can’t help yourself Smoky Sweet & Sour Dipping Sauce  My Oh My.

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 Jalapeño Peppers
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Ingredients
  1. 12 Jalapeño Peppers
  2. 4 Oz Cream Cheese
  3. 1½ C Finely Shredded Cheddar Cheese
  4. 1 Oz Roasted & Finely Chopped Red Pepper
  5. 4 Strips Finely Crumbled Cooked Bacon
Instructions
  1. Preheat oven to 375°
  2. Cut peppers in half; remove seeds, & membranes.
  3. Boil water and drop in pepper halves for 6-7 minutes.
  4. Drain and set aside.
  5. Beat cream cheese, blend in cheddar cheese, red pepper and bacon.
  6. Fill each pepper half & put on either Silpat or lightly buttered sheet pan lined with foil. (No muss, no fuss)
  7. Bake peppers 7-10 minutes or until cheese is melted. Serve warm.
  8. 6 Servings
  9. 222 Calories, 10.4g Protein, 19.2g Fat, 1.9g Carbs, 0g Fiber, 1.9g Net Carbs
Notes
  1. Beware: Use gloves when working with jalapeño peppers.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cocktail Sauce

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Low Carb Cocktail SauceLow Carb Cocktail SauceLow Carb Cocktail SauceLow Carb Cocktail SauceThis no guilt Keto Cocktail Sauce goes together in about 2 minutes.  I have no idea how only four puny ingredients can have as much flavor as this does-but the proof in in the tasting. Many of my recipes, while easy enough, have a list of ingredients a mile long.  Put baby bay shrimp on a block of cream cheese and pour this over it.  Whew dogie.  Halve an avocado, fill with bay shrimp and drizzle this on it, same with a tomato, or boil yourself some big shrimp & wallow it in the sauce, mix with tuna fish instead of plain ole mayo. Endless possibilities with keto cocktail sauce. Yeah, it’s good on Crab Cakes too.

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.

Cocktail Sauce
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Ingredients
  1. ½ C Mayonnaise
  2. 3 T Sugar Free Ketchup
  3. 3 T Horseradish Cream
  4. 2 T Lemon Juice
Instructions
  1. Mix all ingredients thoroughly.
  2. 8 Servings
  3. 104 Calories, 0.2g Protein, 10.7g Fat, 1.7g Carbs, 0g Fiber, 1.7g Net Carbs
Notes
  1. There are several strengths of horseradish cream so pick the right heat for your tastes or add ½ t sriracha sauce.
  2. Chopped green onion tops may be added if you want to use as a salad dressing.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carrot Zucchini Cake Cream Cheese Frosting

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Low Carb Carrot Zucchini Cake Cream Cheese FrostingLow Carb Carrot Zucchini Cake Cream Cheese Frosting. Moist sweet carrot cake is certainly something I remember from childhood (as the girl I had to grate the carrots) but uh, I can’t eat that stuff anymore and this is my low carb version.

Shredded Smedded. Carrots or zucchini? Why not use both? Well, this does that and yes, as far as I am concerned it would not be carrot cake without cream cheese frosting so I pile it on.

If you prefer pecans then substitute them and what the hell you can also mix them. The debate will rage on no matter which you use. I did not grow up in the South and my preference remains walnuts.

Wanna see something kinda sick? Take a look at this recipe from The Eating Well Diabetes Cookbook (2005)  http://www.eatingwell.com/recipes/carrot_cake.html What the hell and OMG. Says 43g carbohydrates or 3 carbohydrate servings-whatever that is.  And this is only the dessert?  Are you kidding me?  With direction like this from the ADA we got a long way to go folks and uh yeah, I stole their picture cause they should be ashamed of themselves.

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.

Carrot Zucchini Cake/Cream Cheese Frosting
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Cake
  1. 1½ C Finely Shredded Zucchini
  2. 1½ C Finely Shredded Carrot
  3. ½ C Almond Flour
  4. ½ C Coconut Flour
  5. ½ C Desiccated Coconut
  6. 5 Eggs
  7. ¾ C Allulose***
  8. 18 Drops EZSweetz***
  9. ⅓ C Melted Butter
  10. ⅓ C Melted Coconut Oil
  11. ¼ C Water
  12. 1 T Baking Powder
  13. 2½ t Cinnamon
  14. ¼ t Guar Gum
  15. ¼ t Xanthan Gum
  16. ½ t Nutmeg
  17. ¼ t Allspice
  18. 2 t Vanilla
  19. ¼ C Sour Cream
  20. 1½ C Chopped Walnuts
Frosting
  1. 8 Oz Cream Cheese Softened
  2. 16 Drops Liquid Sucralose
  3. 2 T Heavy Cream
  4. ¼ C Butter Softened
  5. 2 t Vanilla
Cake
  1. Preheat oven to 350°
  2. Butter 10”x10” baking pan.
  3. In large bowl blend almond flour, coconut flour, coconut, guar gum, xanthan gum, baking powder, baking soda and all the spices.
  4. In another bowl and in this order; beat eggs, then add and beat in sour cream, butter, coconut oil, vanilla, water, Allulose and Liquid Sucralose.
  5. Blend wet into dry ingredients, blend in carrots, zucchini, & nuts.
  6. Pour into baking pan and bake 30-35 minutes.
Frosting
  1. Beat cream cheese & butter, add Allulose, liquid Sucralose, heavy cream & vanilla.
  2. Slather top of cake with small off-set spatula.
  3. Sprinkle walnut crumbs on top of cake.
  4. 16 Servings
  5. 258 Calories, 5.4g Protein, 24.8g Fat, 4.2g Carbs, 1.4g Fiber, 2.8g Net Carbs
Notes
  1. I think the frosting is plenty sweet enough but my tolerance for sweet stuff has lessened over time so please taste your frosting and if it needs more add another drop of liquid Sucralose.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/