Tag Archives: glutenfree

Keto Spanish Rice

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Low Carb Spanish RiceKeto Spanish Rice. Do you miss rice?  Well, you are not alone and this keto Spanish Rice may just do it for you. It is an easy recipe and the absolutely perfect accompaniment to Chicken Enchiladas. Complete meal & 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 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.

Spanish Rice
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Ingredients
  1. 4 C Riced Cauliflower
  2. 4 T Butter Divided (Lard Is Better)
  3. ½ Finely Diced Medium Onion
  4. 1 Finely Chopped Small Jalapeno Pepper* (Optional But Good)
  5. ½ Can Small Dice Tomatoes (I Freeze The Other ½)
  6. 1 t Chicken Base
  7. ¼ t Cumin + More To Taste
  8. ¼ t Chili Powder + More To Taste
  9. ¼ t Crushed Garlic
  10. ½ C Cheddar Cheese
  11. ¼ C Sour Cream
  12. Chopped Cilantro For Garnish (Optional)
Instructions
  1. Sauté riced cauliflower in 3 T butter and if you have lard it will taste even better. Set aside.
  2. Sauté onions and jalapeno in 1 T butter.
  3. Add back cauliflower.
  4. Add tomatoes, chicken base, cumin, chili powder & garlic and simmer until most (but not all) of the moisture has been soaked in.
  5. Plate and quickly sprinkle cheese to melt.
  6. Add dollop sour cream.
  7. 6 Servings
  8. 153 Calories, 4.5g Protein, 12.1g Fat, 6.7g Carbs, 2.3g Fiber, 4.4g Net Carbs
Notes
  1. Don’t worry if you have leftovers. Just reheat, add a couple eggs on top and eat for breakfast.
  2. I use pickled jalapenos*-that way I don't have to touch them. This is what I do to cut them. Open the jar, stick scissors in, and just keep cutting until you get to the desired size.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Asian Stir Fry

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Low Carb Asian Stir FryLow Carb Asian Stir Fry. This is a pretty straight forward Asian Stir Fry and it is the addition of the Asian Dipping Sauce that really makes it special. The sauce is to die for and is used in several recipes throughout the site and you will need one recipe.  One of my many Paleo recipes.

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.

Asian Stir Fry
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Ingredients
  1. 1 Recipe Asian Dipping Sauce
  2. 1 Head Large Cauliflower Riced In Processor (About 6-8 Cups)
  3. 3 T Butter
  4. 1 C Snow Peas Strings Removed Cut Into Thirds On The Diagonal
  5. ½ Medium Slivered Onion
  6. 1 C Slivered Red Peppers Then Cut Into Thirds (Or Yellow)
  7. 2 T Butter
  8. ½ C Mushrooms
  9. 1 T Butter
  10. ½ C Green Onion Tops Cut On the Diagonal (About ½”)
  11. 8 Oz Very Thinly Sliced Pork (Or Chicken Or Beef Or Chicken)
  12. 1½ C Mung bean Sprouts.
  13. 1 T Butter
  14. 3 Eggs
Instructions
  1. Sauté cauliflower in butter. Set aside.
  2. Sauté onion, red pepper, & snow peas in butter. Set aside.
  3. Sauté mushrooms. Set aside.
  4. Sauté meat in butter and add mung bean sprouts.
  5. Add all ingredients back to pan & heat. Put to side, beat eggs, and cook slightly then bring all veggies into the eggs and finish cooking.
  6. Pour in Asian dipping sauce to coat.
  7. 4 Servings
  8. 347 Calories, 23.1g Protein, 21.1g Fat, 16.2g Carbs, 6.6g Fiber, 9.6g Net Carbs
Notes
  1. Additions could include a little broccoli, zucchini, sprinkled sesame seeds or even chopped spinach.
  2. Skip the meat and make it vegetarian.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tiramisu Torta

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Keto Tiramisu TortaKeto Tiramisu Torta. With my chefy background I went into the kitchen one Sunday with the express intent of making this Keto Tiramisu Torta. It has been on my mind for a while but until I got the crepes posted I couldn’t try the recipe. Tiramisu (the high carby version) had long been a favorite dessert of mine and I have not eaten it in years. There are times in our lives that call for a punt and this keto tiramisu torta dessert is one of them. We don’t eat lady fingers and we don’t eat sugar but we can still love tiramisu so…we are punting.  Since tiramisu calls for ladyfingers dipped into coffee we are going to put the coffee into the Flaxseed Meal Crêpes and you will need one recipe (12) of these. If you are interested in a higher protein Keto Tiramisu Torta then it can be made with Keto Pork Rind Wraps without changing the carb counts. This is so spot on and I guarantee you will love it.

The picture is not mine but this is exactly what it looks like. Many thanks to Chef Francisco Migoya, professor at the Culinary Institute of America in Hyde Park, NY.  When cut, you will see 12 delicately darkened crêpes between beautiful layers of espresso Zabaglione. I’m saying it again here folks, you can do most anything with the basic crêpe recipe.  If you don’t want to go to the trouble of making the torta (and it is very easily assembled) then just stuff and roll your crepes and call it good to go. Not as pretty but just as tasty.  This low carb tiramisu torta is one of the lowest carb desserts on the site.

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.

Tiramisu Torta
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Ingredients
  1. 1 Recipe Flaxseed Meal Crepes
  2. 8 Drops Liquid Sucralose
  3. 2 t Espresso Powder
  4. 5 Egg Yolks
  5. ½ C Allulose
  6. ¼ C Sweet Marsala
  7. 8 Oz Softened Cream Cheese
  8. ½ C Heavy Cream Whipped
  9. 4 Drops Liquid Sucralose
  10. 1½ t Espresso Powder
  11. 1 t Vanilla Extract
  12. 1 t Sifted Cocoa Powder
Instructions
  1. To your basic Flaxseed Meal Crêpes you are going to add 8 drops of liquid Sucralose and 2 t espresso powder then proceed to make the crêpes.
  2. Beat egg yolks, allulose, & Marsala in medium metal bowl and put over very low heat beating constantly until thickened and nearly double in volume. This is basically a zabaglione. Remove from heat, keep beating until cooled a bit, and add to whipped & softened cream cheese. I use my mixer on low.
  3. Whip heavy cream. Add vanilla, sucralose, and espresso powder and whip a bit more.
  4. Blend whipped cream & cream cheese mixture making sure it is thoroughly combined.
  5. Place first crêpe on a 7"-8” plate. Spread thin layer of mixture to cover crêpe.
  6. Put another crêpe on top & repeat until finished.
  7. If you have enough filling put it around the sides to encase it.
  8. Gently sift cocoa powder over top.
  9. Cover with a large mixing bowl and refrigerate at least 6 hours and overnight is even better as all flavors will mellow.
  10. Nutritionals include crêpes.
  11. 10 Servings
  12. 230 Calories, 6.4g Protein 20.8g Fat, 4.4g Carbs, 2.6g Fiber, 1.8g Net Carbs
  13. 8 Servings
  14. 288 Calories, 8.0g Protein, 26.0g Fat, 5.5g Carbs, 3.2g Fiber, 2.3g Net Carbs
Notes
  1. Though this is an extremely low carb dessert I think you will also find it very rich. I suggest you cut this into 10 servings and if you seriously can eat more of it then do so...or...cut it in half and cut half into 5 pieces to see if you think it's enough and if not cut the other half into 4 portions.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Asian Dipping Sauce

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Low Carb Asian Dipping SauceLow Carb Asian Dipping SaucePretty sure this Low Carb Asian Dipping Sauce is the easiest, low carb recipe on the site. It may be easy but it packs a ton of flavor and is used to dress the Crab Rangoon Bundles. It is what makes the Asian Stir Fry and thickened just a bit (or not) the Bacon Wrapped Shrimp is delicious dipped in it. Cook up a mess of mushrooms and drizzle low carb Asian dipping sauce on ’em?  Oh Yeah and don’t forget the pork tenderloin.

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.

Asian Dipping Sauce
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Ingredients
  1. ½ C Tamari Sauce
  2. ⅓ C Water (+ More If Wanted)
  3. 2 T White Vinegar
  4. 2 T Minced Green Onion Tops
  5. ½ t Crushed Garlic***
  6. ½ t Powdered Ginger
  7. ⅛ t Dried Chili Flakes
Instructions
  1. Mix all ingredients.
  2. 12 Servings
  3. 8 Calories, 1.3g Protein, 0.0g Fat, 0.8g Carbs, 0.1g Fiber, 0.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crab Rangoon

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Low Carb Crab RangoonKeto Crab Rangoon. I used to make Crab Rangoon Bundles with wonton wrappers, fried in some crummy seed oil & served with some super sweet concoction.  Well, those were the days my friends, we thought they’d never end; we’d sing and dance forever and a day. …and those days?…they did end. I still sing and dance but to a different tune and…this keto crab rangoon is a pretty terrific substitute. Certainly this is not traditional Crab Rangoon, only different, and really so much better and healthier.  You will need one recipe of either Flaxseed Meal Crêpes or Pork Rind Wraps.

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.

Crab Rangoon
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes (Or Pork Rind Wraps)
Filling
  1. 12 Oz Cream Cheese
  2. ½ C Crab Meat (About 4 Oz)
  3. ¼ C Minced Green Onion Tops
  4. 12 Long Green Onions For Tying Crêpes
Sauce
  1. ½ C Tamari Sauce
  2. ⅓ C Water (+ More If Wanted)
  3. 2 T White Vinegar
  4. 2 T Minced Green Onion Tops
  5. ½ t Crushed Garlic
  6. ½ t Powdered Ginger
  7. ⅛ t Dried Chili Flakes
Instructions
  1. Blanch long green onions until soft.
  2. Blend softened cream cheese, minced green onions, and then crab.
  3. Divide into 12 equal portions (about 2 T), form a roll and place in lower ⅓ of crêpe.
  4. Fold in sides and press gently.
  5. Roll leaving seam on bottom and gently press. It should now look like a 3”-3 ½” baby burrito.
  6. Gently tie in center with long green onion.
  7. Place in sauté pan with 1 T butter set to medium low, cover and heat to just warm.
  8. Plate bundle and drizzle sauce over it.
  9. 12 Servings
  10. 181 Calories, 7.2g Protein, 15.2g Fat 4.9g Carbs, 2.4g Fiber, 2.5g Net Carbs
Notes
  1. If serving to guests & you have access to long enough green onions cut twelve, put them in boiling water a few seconds to make them soft and tie around each crêpe. It makes a pretty presentation. If you can't get long enough green onions cut them as long as you can, cut each in half and drape an X across the top of each one.
  2. Nutritionals include crêpes.
  3. Crab Rangoon is very good served with a sweet sauce so if you want your Asian drizzle a bit sweeter add 1-2 T Allulose, a couple drops of liquid Sucalose or sweetener of choice.
  4. I know crab meat is very expensive. (I get dungeness here on the left coast) and canned would be good as well as also using cooked ground shrimp.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Enchiladas

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Low Carb Chicken EnchiladasLow Carb Chicken EnchiladasLow Carb Chicken Enchiladas. OK, you will need to either poach or buy a rotisserie chicken from your local grocery and pull the meat off the bones with your fingers.  You want “pulled” chicken, not diced.  If you poach one then keep 4 cups of stock as you can use it in your enchilada sauce.  (Unless you buy that too).  I am sorry but I can not abide canned sauce and that’s just me.  If you like it then by all means, please use it.  I do know for you busy moms & cooks sometimes convenience trumps all, but it you want authentic low carb chicken enchiladas this is definitely the way to go.

The  reasons I like the Los Chileros Enchilada Powder are 1.)  I do not have to use it all at once. 2.)  I like to use the stock from the chicken instead of water, but if you opt to use water you can always put chicken base in it, and 3.)  It tastes authentic and really good.  You will need 1 recipe of Zero Carb Flaxseed Meal Crêpes which serve as the tortillas or the newer Pork Rind Wraps which are to die for and all I use now. Served with Spanish Rice & Pico de Gallo this all makes a complete Mexican dinner.  For diversity there is absolutely nothing wrong with using Pulled Pork either.

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

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

Chicken Enchiladas
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Filling
  1. 3-3½ C Pulled Chicken (Or About 1 Lb)
  2. 8 Oz Shredded Cheddar (Or Jack) Cheese (Divided)
  3. 1 Medium Small Dice Onion
  4. 2 T Butter
  5. 1½ t Salt
  6. 12 T Sour Cream
  7. Cilantro As Garnish (If Wanted)
Enchilada Sauce
  1. 3 T Enchilada Powder
  2. 3½ C Stock (Or 3½ C Water +2 t Chicken Base)
  3. ¼ t Xanthan Gum
  4. Or 3½ C Favorite Canned Sauce
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine stock or water & chicken base with enchilada powder & heat. While whisking briskly, sprinkle in xanthan gum. It will begin to thicken just a bit.
  3. Sauté onions lightly in butter.
  4. Mix chicken, onions and 3 oz of cheese.
  5. Divide chicken mixture into 12 equal portion.
  6. Spread some sauce on a large plate and dredge tortilla "crêpes" on both sides.
  7. Roll chicken into 12 tortilla "crêpes".
  8. Put a little sauce in bottom of an 9"x13" baking dish and line dish with enchiladas seam side down. Spoon remaining sauce on top.
  9. Scatter remaining cheese over all.
  10. Cover and bake until hot-about 20-25 minutes.
  11. Top each enchilada with dollop of sour cream and chopped cilantro.
  12. 6 Servings
  13. 463 Calories, 35.4 Protein, 33.2g Fat, 5.6g Carbs, 2.3g Fiber, 3.3g Net Carbs
Notes
  1. Get this guys, one 7"-8" flour tortilla has...drum roll please...22.2g net carbs which means over 44g carbs for two which is a serving. You know, that is a whole lot of carb savings.
  2. Nutritionals include crêpes or pork skin wraps.
  3. Use any leftover chicken for salad or freeze it for the next time you want even quicker enchiladas.
  4. The reason I much prefer the above enchilada mix is that it only has 4 ingredients: Chile, onion, garlic and salt.
  5. Compare that with McCormicks: Corn Flour, Salt, Chili Pepper, Cumin, Onion, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), And Garlic.
  6. Me I'll take 4 ingredients I recognize.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamed Chicken And Spaghetti Squash Bake

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Low Carb Creamed Chicken And Spaghetti Squash BakeLow Carb Creamed Chicken And Spaghetti Squash Bake. There are several schools of thought on how to properly cook your spaghetti squash and the best one is the one that works for you.  I have always cut mine and baked as shown in Spaghetti Squash 101. It is just what works for me and if you have a better way that works for you then by all means please use it.

Why I always pull my chicken or any other meat for that matter. Again it is that old surface area thing.  USING SURFACE AREA TO YOUR ADVANTAGE More surface area=better flavor and pulling chicken allows whatever ingredients you are using to penetrate it inside and out.  What better example of surface area than ice cream?

This dish is really kind of basic comfort food. It’s easy to make, easy to eat and if you have leftovers…easy to eat again.

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 Chicken & Spaghetti Squash Bake
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Ingredients
  1. 1 Medium Cooked Spaghetti Squash (Maybe A Bit Undercooked As It Is Also Baked)
  2. 1 Whole Poached & Pulled Chicken (If You Gotta Poach 1 Why Not Poach 3 & Freeze The Rest?)
  3. ½ Medium Onion Small Diced Or Slivered
  4. 1 T Butter
  5. 1 Lb Mushrooms (Any Kind You Want)
  6. 3 T Butter
  7. 1 C Parmesan Cheese (Divided)
  8. 1 C Cheddar Cheese (Divided)
  9. 1½ C Mozzarella Cheese
  10. 3 C Heavy Cream
  11. ½ C Chopped Roasted Red Pepper (For Color)
  12. ¼ C Minced Green Onion Tops (For Flavor & Color)
  13. 1 T Chicken Base
  14. 2 T Dry White Wine (For Depth of Flavor-Optional)
  15. 2 t Porcini Dust
  16. 1 t Poultry Seasoning (Not Necessary But Tasty)
  17. ½ t Nutmeg
  18. ¾ t Pepper
  19. More seasoning to taste
Instructions
  1. Preheat oven to 325°
  2. Cook squash by preferred method.
  3. Butter a large glass baking dish.
  4. Pick chicken. If you have kids this is something they can help with. (If ya trust ‘em)
  5. Sauté onions in butter. Set aside
  6. Sauté mushrooms in butter. Set aside.
  7. Heat heavy cream, add chicken base, porcini dust, wine, poultry seasoning, nutmeg, & pepper and reduce just slightly as it will thicken as it bakes.
  8. Combine squash & ½ C cheddar cheese, with ¾ C cream, and line your buttered dish.
  9. In large bowl combine pulled chicken ½ C cheddar cheese, ¼ C Parmesan, peppers, & green onions, mushrooms, and onions.
  10. Pour rest of heavy cream over chicken & mix thoroughly.
  11. Spoon chicken over squash, cover with mozzarella cheese & sprinkle rest of Parmesan over the top.
  12. Cover and bake 35-40 minutes.
  13. If you like crispier cheese, turn heat to 350°, uncover, and bake an additional 10-15 minutes or…broil a couple of minutes.
  14. 8 Servings
  15. 646 Calories, 38.0g Protein, 52.1g Fat, 6.4g Carbs, .6g Fiber, 5.9 Net Carbs
Notes
  1. I do not use any garlic in this but if you want to by all means use it and this will essentially make it an Alfredo.
  2. Replace the chicken with pulled pork or shrimp. Live a little and laugh a lot.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fauxroni & Cheese

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Low Carb Fauxroni & CheeseLow Carb Fauxroni & Cheese. What a delightful side dish to any meal.  You might add Au Gratin Casserole Topping  but it is certainly not necessary.  It stands alone quite nicely.

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.

Fauxroni & Cheese
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Ingredients
  1. 1 C Broccoli Florets
  2. 1 C Cauliflower Florets
  3. 1 C Heavy Cream
  4. ¼ C Chopped Shallots
  5. 6 Pieces Crumbled Bacon
  6. ½ t Dry Mustard Powder
  7. ½ C Cheddar Cheese (I Use ½ Cheddar & ½ Gruyere)
  8. 2 t Red Wine Vinegar
  9. 1 Drop Sucralose (To Counteract Vinegar)
  10. ½ t Salt
  11. ¼ t Pepper
  12. ½ C Parmesan Cheese (More If You Want)
Instructions
  1. Preheat oven to 375 degrees.
  2. Blanch broccoli & cauliflower and drain, drain, drain, put in a bowl and add crumbled bacon.
  3. Very slowly heat heavy cream, shallots, & mustard until slightly thickened (about 3-4 minutes) as it will thicken when cooking.
  4. Remove cream from heat, add cheese and stir until melted, add rest of ingredients and mix into veggies.
  5. Put into 8” glass baking dish, sprinkle with parmesan cheese.
  6. Bake about 15 minutes or until parmesan begins to brown.
  7. 8 Servings
  8. 223 Calories, 9.3g Protein, 19.2g Fat, 3.0g Carbs, 0.6g Fiber 2.4g Net Carbs
Notes
  1. Very easy to sub ½ of the Parmesan cheese in your topping for ½ ground pork rinds.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Creamed Hungarian Mushrooms

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Keto Creamed Hungarian MushroomsKeto Creamed Hungarian MushroomsKeto Creamed Hungarian MushroomsKeto Creamed Hungarian MushroomsKeto Creamed Hungarian Mushrooms.  I really don’t have much to say about this dish except to let the ingredients speak for themselves.  If this isn’t a list of goodness to put into your mouth, I don’t know what is. If you happen to wish to turn keto creamed Hungarian mushrooms into a soup it is very easy by adding 2-2½ C water, additional 1 t of chicken paste, and garnish with 1 T sour 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.

Creamed Hungarian Mushrooms
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Ingredients
  1. 1 Medium Onion Slivered
  2. 2 T Butter
  3. 1 t Crushed Garlic
  4. 2 Lb. Assorted Sliced Mushrooms (Any Or All Of These-Porcini, Portobello, Cremini, Shiitake, Button)
  5. 6 T Butter
  6. 1½ t Porcini Dust
  7. ¼ C Cooking Sherry Or Madeira
  8. ½ C Heavy Cream
  9. 1 C Sour Cream (Best Would Be Labne)
  10. 1 t Paprika
  11. 2 T Tamari
  12. 2 t Dried Dill
  13. 1 t Chicken Base
  14. ½ t Pepper
  15. ⅛ t Nutmeg
  16. 2 T Fresh (Or Dried) Chives
  17. Additional Salt & Pepper To Taste
Instructions
  1. Saute onion in butter, add crushed garlic, & set aside.
  2. Saute Mushrooms in butter, add back onions, add sherry and reduce.
  3. Add heavy cream, porcini dust, spices, coconut aminos, chicken base, and reduce.
  4. Blend in sour cream, plate and garnish with chives.
  5. TaDa…done.
  6. 8 Servings As A Side
  7. 243 Calories, 3.6g Protein, 23.1g Fat, 5.2g Carbs, 1.1g Fiber, 4.1g Net Carbs
  8. 4 Servings As A Meal
  9. 483 Calories, 7.2g Protein, 43.2g Fat, 10.4g Carbs, 2.2g Fiber, 8.2g Net Carbs
Notes
  1. The reason I like Labne instead of sour cream is because it will not break under higher heat and sour cream will.
  2. As a side to a good steak? Oh yeah.
  3. Need I say this is good over mashed cauliflower?
  4. This does seriously make a nice dinner as it has so much good fat in it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

ZeroCarb Flaxseed Meal Crêpes

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Low Carb Flaxseed Meal CrêpesLow Carb Flaxseed Meal CrêpesLow Carb Flaxseed Meal CrêpesZeroCarb Flaxseed Meal Crêpes. Super easy to make and I try to always have some in the freezer as they thaw relatively quickly.  Just plain, we tear them and use as a scoop instead of bread for Baba Ganoush or Tzatziki and as breakfast pancakes once in a while but one of my favorite ways to use zerocarb flaxseed meal crepes is filled with cream cheese sweetened with liquid sucralose and pureed strawberries or raspberries. They make an elegant low carb dessert for dinner guests. Raspberry Almond Crêpes

Depending on what you intend to do with these versatile little puppies you can add flavoring extracts to the mix. Examples: 1 t orange extract if making strawberry crepes, or 1 t almond extract if making raspberry crepes. Experiment and come up with your own combos.  Here’s one dessert recipe Tiramisu Torta and here is an appetizer Crab Rangoon Bundles/Asian Drizzle

They can be just as good as a savory crêpe by adding your own herbs & spices, as a stuffed tortilla…for Chicken Enchiladas, or…an egg stuffed breakfast burrito. Seriously, the sky’s the limit.  Here is the latest recipe made with these crêpes Mushroom Ham Cheese Quesadillas

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.

Flaxseed Meal Crêpes
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Ingredients
  1. 4 Eggs
  2. 1½ C Warm Water (Only More To Thin If Necessary)
  3. ¾ C Golden Flaxseed Meal
  4. ⅓ C Melted Coconut Oil
Instructions
  1. Beat all ingredients together. Batter should be very thin. (I use my stick blender)
  2. Let batter rest at least 10 minutes (it will thicken slightly) and then add more water if necessary and if you are unable to "swirl" the batter.
  3. Make sure you keep your mixture stirred as you make each crêpe and you may (or may not) need to add a bit of water.
  4. Put an 8" non-stick pan on medium low-medium heat. Put a scant ¼ cup in center of pan and swirl to make a “crêpe”. COVER PAN UNTIL TOP OF CREPE IS DRY and they may puff a bit because of the egg. I let mine get a little darker brown and curled on the edges. DO NOT TRY TO TURN OR FLIP THEM. When dry on the top, GENTLY SLIDE OUT OF THE PAN ONTO COUNTER to cool. If they fold a little don't touch them until they are cool-they will unfold. If you have a crêpe pan all the better (I guess) and I do not, but you do need a good non-stick pan. You will know when they are finished as they will loosen and slide out onto your counter. I slide mine out onto a wooden cutting board because they do have coconut oil in them which will get on the counter and will need to be wiped when you are finished with them all.
  5. 12 Servings
  6. 115 Calories, 3.6g Protein, 10.5g Fat, 2.1g Carbs, 2.0g Fiber, 0.1g Net Carbs
Notes
  1. You may get more or less crêpes per recipe depending on the size of the flat part of the interior. The 8" pan I use has a pretty large flat bottom and that is how I calculated the number of crêpes per recipe. If your pan is smaller you will get more crêpes and if they don't seem large enough then use a 10" pan.
  2. As you are making your crêpes the batter will begin to get thicker so add a bit more water so you can continue to swirl it.
  3. Crêpes are very "tender" when hot so treat them gingerly. Once cooled they are easy to work with.
  4. As you can see these have nearly 0g carbs and are healthy, healthy, healthy as compared to any regular crêpe at 10.8g carbs. I mean seriously-WOW.
  5. If all you have is the darker flaxseed meal not to worry they will be just as good and just as healthy but they will not "look" quite like a crêpe.
  6. For my dinky family I put these 4 at a time in food wrap.
  7. They may look uncooked on the top but you will be filling that anyway and after rolling they look like any other crepe.
  8. Secret: Even with a good pan this is what I do. With the barest amount of coconut oil, I put in on the tip of my index finger and smear it over the bottom and up the sides about ¼". This way you will not lose the first crepe. Each crepe after that is clear sailing and will slide out very easily.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Leek Salad

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Leek SaladI like totally stole this Low Carb Leek Salad recipe from Andrew Zimmern who got it from French chef Jean-Pierre Moullé who ran the kitchen at Chez Panisse for more than 30 years. I bet this recipe has been around for a while and served to thousands of people. Yep, I stole the picture to the right too. Found the recipe on Twitter and…retweeted it. Yes I did.  Made it last night-fabulous. The picture on the left is mine made with one large leek and grated egg.

I did tweak the recipe just a bit because a lot of people may not have fresh chives and even in the picture on the left the egg yolks are not grated. I thought it might be nice to actually grate the whole egg (waste not want not) to use as garnish as it is so much prettier.  If you look at the picture the leeks, at least to me, look quite thin and since it is easy to find leeks that may be an inch or more in diameter I think ½ leek is plenty, plenty for this low carb leek salad.  Several times I  have used green onions which are delicious and actually lower in carbs or about 1g carb/serving.

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.

Leek Salad/Egg/Dijon Mustard Sauce
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Ingredients
  1. 2 Large Leeks
  2. 1 T Dijon Mustard
  3. 1 T White Wine Vinegar
  4. 3 T Olive Oil
  5. Salt & Pepper
  6. 2 t Dried Chives (Or Fresh If You Have Them)
  7. 2 Hard Boiled Eggs
Instructions
  1. To prepare the leeks, trim away the rough bottom on the root end but leave enough so that the leaves don't start to fall off. Cut the tough dark green stalks at the top leaving at least 2 and if possible 3 inches. You will be surprised that as they steam the darker tops will tenderize too.
  2. Starting 1½” from the root end cut the leek in half lengthwise all the way to the green tips.
  3. Make a quarter turn and repeat step one. (The leek will still be intact but the top will be quartered).
  4. Soak the leeks in a bowl of cold water, swishing them around to remove any dirt.
  5. Finish by rinsing the leek under cold running water, taking care to flush away any hidden grit between the layers at the root end. Leeks can most often be very dirty and it is important to clean them thoroughly. My opinion here: They begin to look like an old fashioned whisk broom.
  6. Set up a steamer basket over water in a pot with a tight-fitting lid and set over high heat bringing water to a boil. Turn down heat and steam the leeks for 10-15 minutes, until tender and fully cooked.
  7. Drain & set aside to cool or refrigerate for later use.
  8. Whisk together the mustard, vinegar, olive oil, dried chives, a pinch of salt, and plenty of black pepper in a small mixing bowl. If you are using freshly ground pepper save it until last.
  9. When ready to use the leeks cut each in half lengthwise.
  10. Put on a platter or plate individually, grate ½ egg over each leek, and thoroughly drizzle with the dressing.
  11. Lots of freshly ground pepper.
  12. Garnish with fresh chives if you have them.
  13. 4 Servings
  14. 103 Calories, 3.7g Protein, 7.8g Fat, 5.0g Carbs, .7g Fiber, 4.3g Net Carbs
Notes
  1. I pretty much did the directions as they had them but what I did was put the leeks in a sauté pan with water, covered & simmered them, turning several times. Just a different way to do the same thing. If you are a restaurant you do lots at a time and for a smaller amount pan steaming works very well.
  2. Green onions are easily just as good as leeks.
  3. Salad may be served warm or cold.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Torta Provençal

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Low Carb Torta ProvençalLow Carb Torta Provençal. In the olden days I would probably have done this Torta Provençal with a thin pate brisee but whoa is me-can’t eat that anymore. A torta can be either savory or sweet but is pretty much encased in a crust or pastry of some kind and is often made in a springform pan which again, is how I used to make them. Well…I haven’t figured out how to encase a torta in an almond flour pastry so we are going to settle for the pie shaped wedge. Enjoy.  I am not stealing this woman’s pictures but if you want to see a stupendous torta look at this one-it is a serious work of art.  And if you scroll down you can see how she assembled it step by step.  Incredibly beautiful, http://parsleysagesweet.com/2013/05/18/tourte-milanese-a-meal-en-croute/ and uh no, mine were never as gorgeous as this one is.

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.

Torta Provençal
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Pie Crust
  1. 2½ C Almond Flour
  2. ⅓ C Parmesan Cheese
  3. ¼ t Salt
  4. 3 T Melted Butter
  5. 2 Eggs
  6. ¼ t Dried Oregano
  7. ¼ T Dried Basil
Pie
  1. 1 C Chopped Mushrooms
  2. 2 T Butter
  3. ½ C Rough Chopped Black Olives
  4. ½ C Drained Chopped Artichoke Hearts (Not Marinated)
  5. 1 C Shredded Gruyere Cheese
  6. 3 Eggs
  7. ½ C Ricotta Cheese
  8. ½ C Sour Cream
  9. ¼ C Chopped Dried Tomatoes
  10. ¼ C Chopped Roasted Red Peppers
  11. 1½ T Dried Oregano
  12. 2 t Dried Basil
  13. 1½ t Crushed Garlic
  14. 1½ t Salt
  15. 1 t Pepper
  16. ½ C Parmesan Cheese
Pie Crust
  1. Preheat oven 350°
  2. Beat eggs, melted butter, herbs & salt.
  3. Blend almond flour and cheese.
  4. Blend egg mixture almond flour and cheese.
  5. Butter 10" (large) deep glass pie dish.
  6. Press dough into and up sides of pie dish.
Pie
  1. Sauté mushrooms in butter.
  2. Beat eggs, beat in sour cream, blend in ricotta cheese, add garlic, then mix in spices.
  3. In large bowl mix all ingredients except Parmesan cheese.
  4. Blend in egg mixture and pour into pie crust.
  5. Sprinkle pie with Parmesan cheese.
  6. Bake 10 minutes, turn oven to 325° and bake an additional 25-35 minutes. A little giggly is OK as it will set while cooling.
  7. 12 Servings As A Side Dish
  8. 323 Calories, 14.5g Protein, 26.5g Fat, 7.5g Carbs, 2.8g Fiber, 4.7g Net Carbs
  9. 6 Servings Dinner
  10. 645 Calories, 28.9g Protein, 13.3g Fat, 15.0g Carbs, 5.5g Fiber, 9.5g Net Carbs
Notes
  1. Now, with this recipe in hand, it’s Katy bar the door with what you can do with it. Put your thinking chefs’ hat on and come up with your own savory ingredients.
  2. You could use spinach, ham, uh...now you think of some things.
  3. May be served warm or cool.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/