Tag Archives: glutenfree

Low Carb Panna Cotta

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Low Carb Panna CottaLow Carb Panna CottaLow Carb Panna Cotta.  What to say about this Panna Cotta? It is delicious, low carb-zero carb keto and extremely high fat. At least my version is.  I have a few relatively complicated recipes on the site and I do think this is by far the easiest one to make.  This recipe for low carb panna cotta may easily be cut in half to 4 servings. If you prefer a bit fancier low carb panna cotta you may like the Melba Panna Cotta which makes a beautiful dessert for dinner guests.

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.

Panna Cotta
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Ingredients
  1. 3 C Heavy Cream
  2. 1 C Water
  3. 2 Packages Knox Gelatin
  4. ¼ C Allulose
  5. 6 Drops Liquid Splenda
  6. 2 t Vanilla
Instructions
  1. Sprinkle gelatin over water in a wide mouth ceramic bowl and let sit 5 minutes. (This is called blooming the gelatin).
  2. Begin heating heavy cream & sweeteners.
  3. Pulse water-gelatin mix in microwave at 5 second intervals 3-4 times until just clear, (do not over heat) add to heated cream, add vanilla, and thoroughly mix.
  4. Pour into ½ C ramekins, cover and refrigerate 4-6 hours.
  5. To unmold, put ramekin in hot water almost to rim for about 5 seconds. If it does not release carefully run a small knife around edges. Place plate or bowl on top and invert.
  6. 8 Servings
  7. 360 Calories, .5g Protein, 36.0g Fat, 0.1g Carbs, 0.0g Fiber, 0.1g Net Carbs
Notes
  1. It is my opinion that panna cotta begs to be sauced and here are a couple of suggestions.
  2. 1.) Reduce vanilla to 1 t and replace with 1 t almond extract. Make a slurry of raspberries & water, add another ¼ t almond extract, sweeten to taste, and spoon over panna cotta.
  3. 2.) Make a slurry of strawberries & water, add 1 T orange extract, sweeten to taste, and spoon over panna cotta.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Gazpacho

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Low Carb GazpachoLow Carb Gazpacho. I call this the “Cheater’s Version” Gazpacho as my base starts with spicy V-8 juice. This soup was originally a peasant concoction made simply with mashed bread, vegetables, and tomatoes, originating in the southern Andalusia region of Spain. Gazpacho has been described as a soup-salad or liquid salad and is the quintessential hot summer day lunch or accompaniment. It’s spicy, hearty, healthy, good-and oh yeah, it also makes a pretty kick butt salsa.

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.

Gazpacho
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Ingredients
  1. 46 Oz. Bottle Spicy V-8 Juice
  2. 1 C Chopped Red Onion
  3. 1 C Chopped Cucumber
  4. 2 C Chopped Tomatoes
  5. 1 C Chopped Orange Pepper
  6. 2 T Lemon Juice
  7. 2 t Crushed Garlic
  8. 2 t Salt
  9. 1 t Pepper
  10. Olive Oil To Drizzle
  11. 1 C Slivered Green Onion Tops
  12. Chopped Cilantro (Optional)
  13. Dollop Of Sour Cream Or Creme Fraiche (Optional)
Instructions
  1. Rough cut all vegetables, put into process and pulse into a slurry. You want a little chunkiness but not much. Add to chilled V-8 along with rest of ingredient down to and including pepper.
  2. Mix thoroughly.
  3. This may be served immediately but better yet, refrigerate to let all the flavors come together.
  4. Put in serving bowls, drizzle with olive oil, top with green onions and add sour cream if wanted.
  5. 8 Servings
  6. 49 Calories, 2.1 Protein, 10.3g Carbs, 1.7g Fiber, 8.5g Net Carbs
Notes
  1. I have not tried this but another healthy addition might be 1 C zucchini which would add a bit more green to the soup.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cobb Salad

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Low Carb Cobb SaladLow Carb Cobb SaladLow Carb Cobb Salad. I found this somewhere on the internet-a way to remember the components of Cobb Salad. Use the mnemonic EAT COBB: Egg, Avocado, Tomato, Chicken, Onion, Bacon, Bleu Cheese. Low carb Cobb salad is a very simple and elegant salad to serve as a lunch or a main dinner entrée. I served this in the restaurant to rave reviews.

There are a lot of arrangements so just pick your favorite. The ideal is to have a different flavor or combination of flavors with each bite of salad.  I served mine with Caesar Dressing (traditional) and you can serve it with your own favorite.  If you are inclined to Caesar then my recipe is here: Caesar Salad Dressing and Briannas Asiago Caesar Salad Dressing makes what I call the best prepared Caesar dressing. As you can see from the second picture it can also be served with steak. My leftover steak was about 3 oz. of rare ribeye.

I have eaten many a low carb cobb salad in my day and I have traveled many times between Portland & Seattle.  There is a little joint off the I-5 in the middle of nowhere called Spiffy’s that has the best Cobb Salad (besides my own) that I have ever had so…if you are every up this way, stop in and try one…with their Caesar dressing- and it is the one I served in my restaurant.

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.

Cobb Salad
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Ingredients
  1. 1 Diced Hard Boiled Egg
  2. ½ Large Chunked Avocado
  3. ½ C Hand Pulled Chicken (2-3 Oz)
  4. ¼ C Chopped Tomato
  5. ¼ C Slivered Purple Onion
  6. ¼ C Chopped Cooked Bacon
  7. ¼ C Good Quality Crumbled Blue Cheese
  8. 2 C Lettuce
Instructions
  1. “IF” you have nice large oval plates this would be the time to use them.
  2. Pile as much lettuce as you can get on the plate-at least 2 C and more it wanted..
  3. Arrange your ingredients artfully around the edge of the salad then drizzle dressing all over everything. For company, a nice garnish might be a couple of cheese crisps tucked in at both ends along with a couple wedges of lemon.
  4. 1 Serving
  5. 442 Calories, 40.5g Protein, 28.0g Fat, 8.1g Carbs, 3.9g Fiber, 4.2g Net Carbs
Notes
  1. Since I cannot know or account for the salad dressing you will be using the nutritionals are for the ingredients listed.
  2. You may certainly use any lettuce you like but my favorite for this is Spring Mix with a little Romaine mixed in for crunch.
  3. Additional lowcarb ingredients to your Cobb Salad might be black olives, bay shrimp, ham, mung bean sprouts, shredded cheddar cheese, and even strawberries. I have given the traditional recipe but this is going to be YOUR salad so add whatever YOU want.
  4. This salad is not so much about the lettuce but about the other tastes and ingredients.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Blueberry Cobbler

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Low Carb Blueberry CobblerLow Carb Blueberry CobblerLow Carb Blueberry CobblerThis Low Carb Blueberry Cobbler recipe is taken (and altered) from my original recipe scratched out in pencil on a torn piece of paper (which I still have).  I used to make (the real deal sugared kind) blueberry cobbler in a full size hotel pan for the restaurant which was probably about 6 qts. or about 32 servings at a time and this is how we served it. Either traditionally with vanilla ice cream or very simply drizzled with heavy cream-customers choice-and yeah some even ask for whipped cream too.  If you don’t have tapioca starch, don’t worry about it. All it does is thicken the berry juices and really-who cares?

I don’t eat ice cream anymore but drizzled heavy cream (or whipped cream) works for me and it will probably work for you as well.  That little blob on the cobbler?  It’s Crème Fraîche. So, no matter how you finish your low carb blueberry cobbler it’s a taste treat. This actually may be best described as a crisp rather than a cobbler which is what it looks more like. When taken out of the oven and cooled the top is very “crispy”.

How’s this for a bunch of names that can essentially be the same thing:

  • Cobbler
  • Crisp
  • Crumble
  • Betty
  • Slump
  • Grunt
  • Buckle
  • Sonker
  • Pandowdy

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.

Blueberry Crisp/Cobbler
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Ingredients
  1. 6 C Blueberries (Thawed Frozen Work As Well)
  2. 2 T Lemon Juice
  3. 2 t Tapioca Flour (Optional)
  4. ⅛ Nutmeg (Optional-But Adds Depth)
  5. ⅛ t Allspice (Optional-But Adds Depth)
  6. 2 C Almond Flour
  7. ¼ C Coconut Flour
  8. ¼ C Arrowroot
  9. ¼ t Xanthan Gum
  10. 48 Drops Liquid Splenda (Divided)
  11. 2 Beaten Eggs
  12. 2 T Water
  13. ¾ C Melted Butter
Instructions
  1. Preheat oven to 350 degrees.
  2. Put berries into 9”x9” baking dish.
  3. Add 24 drops Splenda to lemon juice, put over blueberries and sprinkle with nutmeg, allspice & tapioca. The tapioca will thicken the berries and is not necessary-especially if you don’t have it.
  4. Mix rest of dry ingredients.
  5. Add 24 drops Splenda to beaten eggs & water and pour into dry ingredients.
  6. Now get your hands in there and mix well.
  7. Dot blueberries with pinched teaspoonfuls of topping so most all of them are covered.
  8. Drizzle butter all over cobbler topping.
  9. Bake, lightly covered for 15 minutes, uncover and bake additional 30 minutes or until bubbling and topping is golden brown and delicious.
  10. 16 Servings
  11. 198 Calories, 4.2g Protein, 15.2g Fat 11.2g Carbs, 3.0g Fiber, 8.2g Carbs
Notes
  1. You can make any cobbler with this recipe by altering fruits, spices, and with the addition of extracts.
  2. Strawberry-Rhubarb Cobbler- no tapioca & adding a couple of T of water, a T of orange extract and a bit more sweetener.
  3. Mixed Berry Cobbler using blueberries, raspberries, blackberries.
  4. Raspberry Cobbler-adding 2 t almond extract.
  5. Blackberry Cobbler
  6. Go Crazy
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Vampire Dip

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Low Carb Vampire DipThis Low Carb Vampire Dip is an altered version (but not much) of a famous recipe from Slater’s 50/50 Restaurants in California.

I was recently on vacation in my beloved Colorado and the question came up-had I ever had a 50/50 burger? I said no and ask what it was. The answer: 50% ground hamburger and 50% ground bacon. Oh wow, a burger after my own heart.  When I got home I read some reviews on Yelp and though everyone pretty much loves the burgers what they were really raving about the Vampire Dip. I got on the internet to try to find a recipe. I found it several places and took a little from one place and a little from another, added my own take, and this low carb vampire dip is the recipe I came up with and good grief it is pathetically fabulous.

This is good with low carb veggies and snow peas are very good however, to be authentic to  the way the restaurant serves it (with bread and pita chips) you could serve it with toasted Carbalose Flour Bread or Carbalose Flour Tortillas made into chips. I tried it with both and I also think Sour Cream & Chive Crackers could be yet another delivery device.

When you eat this divine stuff make sure everyone around you is eating it too cause we all know what garlic can do to us.  This is definitely a misery loves company strategy.  Oh yeah, and don’t be surprised if/when you eat more than ¼ cup.

**When you bake this, inevitably there will be fat that comes to the top.  If you notice in the picture above it is baked in a bread bowl and this fat would go unseen into the bread…so don’t sweat the fat-it’s good for you.

Polly-OThis is a plug for the best Mozzarella cheese that I have ever tasted.  Unfortunately It is not available in the Pacific Northwest but those of you in the East and Northeast can get it.  It is now owned by Kraft and I am hoping they have not changed it since I last had it.

 

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

Vampire Dip
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Ingredients
  1. 1 C Mayonnaise (A Little Deviation Here)
  2. 8 Oz Softened Cream Cheese
  3. 2 C Parmesan Cheese
  4. 1 C Gruyere Cheese (Another Deviation)
  5. 1 C Whole Milk Mozzarella Cheese
  6. 1 T+1 t Crushed Garlic (More If You Want)
  7. 1 Cn Drained & Chopped Artichoke Hearts (In Water-Not Marinated)
  8. 1 t Pepper
  9. ½ t Salt
Instructions
  1. Preheat oven to 350°
  2. In a large bowl beat the mayo, cream cheese, garlic, salt and pepper.
  3. Fold in rest of ingredients.
  4. Put into a lightly buttered 8”x8” baking dish, cover and bake 20 minutes, uncover and bake 10 additional minutes.
  5. 20 Servings-¼ Cup
  6. 179 Calories, 7.0g Protein, 16.1g Fat, 1.5g Carbs, .4 Fiber, 1.1g Carbs
Notes
  1. One of the things I do not like is broken/curdled cheese so this is what I do. I microwave the dip on defrost until it is warm and then pop it is the oven and oh my, what oozy gooey goodness.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Orange Kissed Cookies

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Low Carb Orange Kissed CookiesLow Carb Orange Kissed Cookies. Who doesn’t like the taste of an orange.  I can no longer use oranges to cook or make anything, and orange juice is not good for you anyway, but I do use a lot of extracts and this little cookie is a good example. Low carb orange kissed cookies are perfect with an afternoon cup of tea.

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.

Orange Kissed Cookies
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Ingredients
  1. 2 C Almond Flour
  2. ¼ C Arrowroot
  3. 1½ t Baking Powder
  4. 2 T Orange Extract
  5. 1 t Vanilla Extract
  6. ½ C Sugar Free Maple Syrup
  7. ½ C Melted Butter
  8. 8 Drops Liquid Sucralose
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients.
  3. In separate bowl, combine liquid ingredients.
  4. Add to dry ingredients, mix until smooth and let sit for 10 minutes until thickened as in a soft cookie dough.
  5. Mix again and place by the spoonful (I use a scoop for uniformity) onto a Silpat or parchment lined baking sheet and bake 15-20 minutes or until browning begins at the edges. Cookies will spread and be relatively flat.
  6. Small
  7. 62 Calories, 1.4g Protein, 6.7g Fat, 2.3g Carbs, .7g Fiber, 1.6g Net Carbs
  8. Large
  9. 186 Calories 4.1g Protein, 15.7g Fat, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs
Notes
  1. I made them large with a #24 (3T) scoop and got exactly 12 cookies and with a #70 scoop (1T) I got exactly 36 so…3 smalls equal 1 large and you are probably less likely to eat 6 smalls than 2 large.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Lemon Drop Cookies

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Low Carb Lemon Drop CookiesLow Carb Lemon Drop Cookies. These are a sweet little cookie suitable for afternoon tea or after dinner when a little something extra seems needed.  They are a tangy little afterthought…and just delicious.  If you like the taste of almond you may also like the Almond Cookies.  Low carb lemon drop cookies are again perfect with an afternoon cup of tea or coffee.

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.

Lemon Drop Cookies
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Ingredients
  1. 2 C Almond Flour
  2. ¼ C Arrowroot
  3. 1½ t Baking Powder
  4. 2 T Lemon Extract
  5. 1 t Vanilla Extract
  6. ½ C Sugar Free Maple Syrup***
  7. ½ C Melted Butter
  8. 10 Drops Liquid Sucralose***
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients.
  3. In separate bowl, combine liquid ingredients.
  4. Add in dry ingredients, mix until smooth and let sit for 10 minutes until thickened as in a soft cookie dough.
  5. Mix again and place by the spoonful (I use a scoop for uniformity) onto a Silpat or parchment lined baking sheet and bake 15-20 minutes or until browning begins at the edges. Cookies will spread and be relatively flat.
  6. Makes 12 large cookies 3½” in diameter or 36 small cookies 2” in diameter.
  7. Small
  8. 62 Calories, 1.4g Protein, 5.3g Fat, 2.3g Carbs, .7g Fiber, 1.6g Net Carbs
  9. Large
  10. 186 Calories 4.1g Protein, 15.9g Fat, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs
Notes
  1. I made them large with a #24 (3T) scoop and got exactly 12 cookies and with a #70 scoop (1T) I got exactly 36 so…3 smalls equal 1 large and you are probably less likely to eat 6 smalls than 2 large.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Peanut Butter Cake-Peanut Butter Icing

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Low Carb Peanut Butter Cake-Peanut Butter IcingLow Carb Peanut Butter Cake-Peanut Butter Icing.  For LCHF followers this is about as good, healthy, and tasty as it gets. Me? I could eat peanut butter all day long…by the spoonful…so I have to be careful.

Low carb peanut butter cake-peanut butter icing is a very dense, moist cake and not too dis-similar from a brownie which I hope you can see from the picture.

Baking PansThis is another reminder that if you are going to bake (anything) it would be a very good idea to have professional baking pans. Magic Line Pans are the best quality available, they come in about every size & shape you would ever need and…they are actually made here in the USA. There is even a complete size set of square pans (6”,7”,8”,9”,10” and 12”) and with these pans you will have what you need (and more) to make the recipes on this site.  Since there are only two of us I often enough make ½ a recipe, use the 6”x6” pan and cut into 8-10 pieces. I think because I promote this set of pans several places on this site they keep selling out of them so if you don’t see the 6 pan combo call 309-747-2125 and they will make one for you.

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 Cake/Peanut Butter Icing
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Cake
  1. 2½ C Almond Meal
  2. ½ C Arrowroot
  3. 1 T+1 t Baking Powder
  4. 1 C Melted Butter
  5. ½ C Allulose
  6. ½ C Sugar Free Maple Syrup***
  7. ¾ C Peanut Butter (I Use Freshly Ground Smooth)
  8. 4 Eggs
  9. ¼ C Heavy Cream
  10. ¼ C Sour Cream
  11. 1 T Vanilla Extract
  12. 8 Drops Liquid Sucralose
Icing
  1. 3 Oz Cream Cheese
  2. ½ C Peanut Butter
  3. ¼ C Heavy Cream
  4. ¼ C Allulose***
  5. 4 Drops Liquid Sucralose***
  6. 1 t Vanilla Extract
  7. 2 T Softened Butter
Instructions
  1. Preheat the oven to 350 degrees.
  2. Lightly butter a 10”x10” square baking dish.
  3. Mix first 3 dry ingredients.
  4. Beat butter, Allulose, Sucralose, & maple syrup (or sugar free simple syrup).
  5. Add the eggs one at a time, then add vanilla & sour cream.
  6. Add peanut butter and finally, heavy cream.
  7. Add wet ingredients to dry and mix thoroughly.
  8. Pour the batter into the pan and smooth the batter until it is evenly spread.
  9. Bake for 25-30 minutes or until a toothpick comes out clean when tested. When it slightly browns on top it should be done.
  10. While the cake is baking, beat all icing ingredients until smooth.
  11. Remove the cake from the oven and cool completely.
  12. Frost and slice into 20 pieces.
  13. 20 Servings
  14. 335 Calories, 8.9g Protein, 28.7g Fat, 9.9g Carbs, 2.6g Fiber, 7.3g Net Carbs
Notes
  1. This cake is ridiculously rich and as they say, will stick to the roof of your mouth like well, peanut butter.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chocolate Walnut Peanut Butter Fudge

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Low Carb Chocolate Walnut Peanut Butter FudgeLow Carb Chocolate Walnut Peanut Butter Fudge. One of the things a diabetic misses (and there are lots of things) is a good creamy fudge. Well, you need wait no longer. This is as good as it gets and you can eat several pieces without any guilt what-so-ever.

About 20-55 years ago I realized fudge was far better made with heavy cream rather than milk and up until the diabetes thing it was the best fudge ever and now this is.  I really can’t tell any difference.

The first time I tried making this I used too much heavy cream (gasp) and we could only eat it with a spoon (another gasp) so I reduced the cream and voila a to-die-for Low Carb Chocolate Walnut Peanut Butter Fudge and how cool is this and…you don’t have to beat it forever.

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.

Chocolate Walnut & Peanut Butter Fudge
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Ingredients
  1. ¾ C Heavy Cream
  2. 1 C Allulose
  3. 4 Squares Chopped Unsweetened Baking Chocolate
  4. 1 C Smooth Peanut Butter
  5. 1 C Chopped Walnuts
  6. 1½ t Vanilla Extract
  7. 6 Drops Liquid Sucralose
Instructions
  1. Add allulose to cream, heat to hot but do not boil, stirring until Allulose is dissolved.
  2. Add chocolate and stir until melted and cook for about 5-6 minutes.
  3. Add vanilla & Sucralose.
  4. Stir in walnuts.
  5. Blend in peanut butter.
  6. Line bottom only of 8”x8” glass baking dish with parchment and spread fudge into pan.
  7. Put in refrigerator.
  8. When firm, cut into 32 1”x2” pieces.
  9. 32 Servings
  10. 102 Calories, 3.1g Protein, 8.5g Fat, 3.3g Carbs, 1.3g Fiber, 2.0g Net Carbs
Notes
  1. This makes a pretty good amount of fudge but if you have a larger family, then add an additional ½ recipe and use the same size pan for thicker pieces.
  2. Being the kitchen scientist I am I tried this with almond butter but I have to say…not as good.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Divine Chicken Divan Casserole

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Keto Divine Chicken Divan CasseroleKeto Divine Chicken Divan CasseroleKeto Divine Chicken Divan CasseroleLow Carb Divine Chicken Divan CasseroleKeto Divine Chicken Divan CasseroleKeto Divine Chicken Divan Casserole. Back in the day, you know, like the middle ages, this was cheap college fare and we made it with Cream of Mushroom & Cream of Celery soups with a potato chip topping. And as Robert Burns wrote; those days are Auld Lang Syne or times gone by. But then again, I did not cook with heavy cream and certainly not Port wine.  Gruyere cheese? Porcini dust?  Never heard of ‘em. There are probably about as many recipes for this as there are cooks and this is just my own tasty version of keto divine chicken divan casserole.

This is one of those all inclusive meals and pretty complete with a big salad of greens and maybe a wee bit of dessert.  If you opt for the Topping you will need Carbalose Flour Bread to make the crumbs and they are included in the nutritionals. Otherwise you may subtract 1.3 Net Carbs, and add GroundPork Rinds instead.

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.

Divine Chicken Divan Casserole
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Ingredients
  1. 1½ Lbs Pulled or Shredded Chicken (4 Cups Or About 4 Large Chicken Breasts)
  2. 1 Lb Blanched Broccoli Florets Or Pieces
  3. ¾ C Mayonnaise
  4. ¾ C Sour Cream
  5. 1½ C Shredded Gruyere, Cheddar Or Combination
  6. 1 T Chicken Base
  7. ¼ C Port Wine
  8. 1½ C Heavy Cream
  9. ½ t Porcini Dust
  10. ½ C Chopped & Sautéed Mushrooms
  11. 1 C Carbalose Flour Bread Crumbs (Optional)
  12. 2 T Melted Butter
  13. ¼ C Parmesan Cheese
  14. Pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Lay broccoli on bottom of 8” glass baking dish and sprinkle with chicken.
  3. Mix mayo & sour cream, spread over chicken and top with cheese.
  4. In large pan heat heavy cream with wine, porcini dust & chicken base and cook until thickened slightly.
  5. Add sautéed mushrooms and pour over casserole.
  6. Sprinkle with pepper.
  7. Mix bread crumbs with Parmesan cheese, mix in melted butter and sprinkle on top.
  8. Bake just until crumbs begin to brown.
  9. 6 Servings
  10. 608 Calories, 41.9g Protein, 44.6g Fat, 9.8g Carbs, 3.3g Fiber, 6.5g Net Carbs
Notes
  1. You could also sprinkle this with just equal parts Parmesan cheese and pork rinds and it would probable take about ½ cup each.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Gooey Sticky Butter Cake

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Low Carb Gooey Sticky Butter CakeLow Carb Gooey Sticky Butter CakeWell, this Low Carb Gooey Sticky Butter Cake in not really “sticky” in the traditional way we think of as sticky but it sure looks like it should be.  This is an extremely moist and versatile basic vanilla butter cake and may be changed to suit your fancy. Low carb gooey sticky butter cake is terrific on its own and you can make it into an orange, lemon, or almond poppy seed cake with the addition of 2 t of any different extracts and 1-2 T poppy seeds. Another great topping is Sweetened Condensed Milk. 

I have completely revamped this recipe.  I have taken out all of the arrowroot, decreased the almond meal, and added ground pecans which has now significantly decreased the carb count while increasing the fat.  If you have the other recipe and like it then great but I believe this one is actually much better.  Not sure if you can tell by the pictures but it is extremely moist and dense. With taste? Oh yeah, there is lots of that too.

The original recipe of this was made with a store bought yellow cake mix and to think I actually made it several times?  Yikes and yuck on me.

Baking PansThis is a reminder that if you are going to bake (anything) it would be a very good idea to have professional baking pans. Magic Line Pans are probably the best quality available, they come in about every size & shape you would ever need and…they are actually made here in the USA. There is even a complete size set (6”,7”,8”,9”,10”, and 12”) and with these pans you will have what you need (and more) to make the recipes.  Because I promote this set of pans several places on this site they keep selling out of them so if you don’t see the 6 pan combo call 309-747-2125 and they will make one for you.

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.

Gooey Sticky Butter Cake
Print
Cake
  1. 2¼ C Almond Meal
  2. ¾ C Ground Pecans
  3. ½ C Allulose***
  4. ¾ C Melted Butter
  5. ¼ C Sugar Free Maple Syrup***
  6. 3 Eggs
  7. ¼ C Heavy Cream
  8. ¼ C Sour Cream
  9. 2 t Vanilla Extract
Topping
  1. 12 Oz Room Temperature Cream Cheese
  2. ½ C Sugar Free Maple Syrup
  3. ¼ C Heavy Cream
  4. 1 t Vanilla Extract
  5. 8 Drops EZSweetz Liquid Sucralose***
Instructions
  1. Preheat the oven to 350°.
  2. Lightly butter pan.
  3. Add Allulose to pecans and grind them. This keeps them from turning to butter.
  4. In large bowl, mix almond meal, ground pecans and Allulose mixture.
  5. In smaller bowl, beat butter & maple syrup, add the eggs one at a time, then add vanilla, sour cream & heavy cream.
  6. Add wet ingredients to dry and mix thoroughly.
  7. Smooth batter into the pan and bake for 20 minutes or until it is only slightly brown on top.
  8. While the cake is baking, beat cream cheese, maple syrup, Sucralose and last 1 t vanilla extract until smooth.
  9. Add heavy cream and mix just to blend.
  10. Remove the cake from the oven and cover with the topping mixture.
  11. Place back in the oven and cook for additional 5 minutes.
  12. Allow to cool completely to cold and slice into 16 squares.
  13. 16 Servings
  14. 216 Calories, 6.0g Protein, 20.2g Fat, 4.8g Carbs, 2.2g Fiber, 2.6g Net Carbs
Notes
  1. A half recipe works perfectly in a 7"x7" pan.
  2. As this is sugarfree it will not stick to the pan and should come out exactly as it looks.
  3. I didn't do it but I think maybe ½ C desiccated coconut might be good in the topping.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Sour Cream & Chive Crackers

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Low Carb Sour Cream Chive CrackersThese Low Carb Sour Cream Chive Crackers will make your kitchen smell heavenly and your family will thank you.  Serve with Ham Salad, Roast Beef Spread, Chicken Liver Pate.  They are particularly good with Caramelized Onion Dip or just about whatever other appetizer you wish. Be careful if you are just eating them plain as they can easily get away from you.

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.

Sour Cream & Chive Crackers
Print
Ingredients
  1. 2 C Almond Flour
  2. 2 T Dried Crushed Chives
  3. ½ C Sour Cream
  4. 1 t Salt (Or To Taste)
  5. ½ t Onion Powder
Instructions
  1. Preheat oven to 215°.
  2. In a medium bowl, mix all the ingredients by hand. Knead for a half minute or until smooth and rest for 10 minutes.
  3. If you have a Silpat-terrific. Place the dough in a rectangle on the Silpat and cover with parchment paper.
  4. Using a rolling pin and starting at the center roll once toward you, once away from you, turn 90 degrees and repeat. Now just roll evenly until Silpat is covered. Don’t worry about what goes off the Silpat-just trim it and put on any bare spots.
  5. Gently peel the top parchment paper and trim all overhang.
  6. Score dough with a pizza cutter. (I use my bench scraper since you definitely do not want to cut the Silpat).
  7. Pick up the Silpat and place on an inverted sheet pan.
  8. Put in the oven and bake for 1½ -2 hours or until very gentle brown begins to appear.
  9. Cool completely and break at scores.
  10. 48 Crackers
  11. 31 Calories, 1.1g Protein, 2.5g Fat, 1.1g Carbs, 0.5g Fiber, 0.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/