Tag Archives: glutenfree

Keto Vichyssoise

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Keto VichyssoiseKeto VichyssoiseKeto Vichyssoise. Served warm or cold this easy vichyssoise is a very sophisticated soup and topped with a drizzle of melted butter, a dollop of sour cream and sprinkled with chives?… Oh My.  Soup may be served cold, hot, or just barely warm.  Serve this keto vichyssoise to any connoisseur, don’t tell them what’s in it, & they will happily praise your soup making skills.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

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

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

Vichyssoise
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Ingredients
  1. 2 C Daikon Radish-Rough Chopped Small Pieces
  2. 2 Diced Small To Medium Leeks
  3. 2 Rough Chopped Medium Onions
  4. 4 C Water
  5. 2 C Mashed Or Riced Cauliflower
  6. 2 C Heavy Cream
  7. 2 T Chicken Base Or To Taste
  8. ½ C Sour Cream (Garnish)
  9. ½ C Melted Butter (Garnish)
  10. ¼ C Finely Chopped Green Onions (Garnish)
Directions
  1. Slice and wash leeks.
  2. Rough chop onions.
  3. Put all ingredients down to heavy cream in large sauce pan, cover, and simmer 35-40 minutes or until daikon is tender.
  4. With your immersion blender, blend until smooth.
  5. Add heavy cream, chicken base and blend again. Correct seasoning.
  6. If serving room temperature just let sit on counter for a couple of hours.
  7. If serving cold, refrigerate for 3-4 hours.
  8. Put soup in bowls, drizzle with 1 T butter, 1 T dollop sour cream, and ½ T green onions.
  9. 8 Servings
  10. 410 Calories, 1.3 Protein, 41.5g Fat, 7.8g Carbs, 2.2g Fiber, 5.6g Net Carbs
Notes
  1. All ingredients included in nutritionals.
  2. If you use riced cauliflower don't fret as if will look horrible until blended. I use it as a soup thickener but the taste is quite nice too.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb BBQ Sauce

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Low Carb BBQ SauceLow Carb BBQ Sauce. This is a basic BBQ sauce and anything can be adjusted to suit your tastes.  It tastes pretty good on it’s own but sauces can be so subjective and easy to tweak.

 

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.

Your Basic BBQ Sauce
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Ingredients
  1. 2 T Olive Oil (Or Butter)
  2. ½ t Minced Garlic
  3. ½ Cn Tomato Paste
  4. ¼ C Water
  5. 2 T White Vinegar
  6. 1 T Chili Powder
  7. 1 T Grated Onion
  8. 1 T Lemon Juice
  9. ⅛ t Cayenne (Or Chipotle Powder)
  10. 2 t Liquid Smoke
Directions
  1. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, about 1 minute. Stir in the tomato paste, water, vinegar, chili powder, onion, cayenne pepper, and lemon juice. Simmer 5 minutes.
  2. The sauce is ready to use, or it can be cooled and refrigerated. I personally like to refrigerate it to let the flavors mellow and marry.
  3. Makes approx. 1 Cup
  4. 16 Servings
  5. 16 Servings
  6. 22 Calories, 0.3g Protein, 1.9g Fat, 1.4g Carbs, 0.4g Fiber, 1.0g Net Carbs
Notes
  1. This is a basic BBQ sauce and anything can be adjusted to suit your tastes. It tastes pretty good on it’s own but sauces can be so subjective and easy to tweak.
  2. If you like really smoky sauce, add another tsp. of liquid smoke.
  3. If you like it sweet add a drop or two of EZ-Sweetz or use low carb ketchup.
  4. Like lots of onion? Add more. Just remember onions have carbs which is why I grate mine. Grating gets you the most flavor, punch and bang for your buck.
  5. Spicier? Add more Cayenne.
  6. More piquant? Add more chili powder.
  7. Like Worcestershire? Add some.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cranberry Orange Mousse

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Keto Cranberry Orange MousseKeto Cranberry Orange MousseKeto Cranberry Orange Mousse. You will need leftover Cranberry Orange Relish  to make this recipe. I have given another example of this recipe Almond Butter Mousse and now, using your imagination, I’ll bet you can come up with a lot more flavors to “mousse”.  Strawberry and raspberry come to mind.  The ingredients are basic and anything else may easily be substituted. Keto cranberry orange mousse is light, very flavorful and a perfect little something to end a perfect meal.  Cranberry Cream Cheese Pie is another terrific use for any leftover relish.

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.

Cranberry Orange Mousse
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Ingredients
  1. ¾ C Heavy Cream
  2. 4 Oz Cream Cheese
  3. ¾ t Gelatin
  4. 2 T Cold Water
  5. ½ C Orange Cranberry Relish
  6. 1 T Orange Extract
  7. 12 Drops Liquid Splenda*** (Divided)
Directions
  1. Put cold water in small microwaveable glass dish, SPRINKLE gelatin over water, let it sit about 5 minutes and do not stir. This is called blooming. Put in microwave and give it about 2-5 second bursts until it returns to liquid.
  2. Beat room temperature cream cheese, relish, orange extract, and 10 drops Splenda in medium bowl.
  3. In another bowl, beat heavy cream to soft peaks, beat in 2 drops of liquid splenda and then reserve about 25% for topping garnish.
  4. Add bloomed gelatin to remaining whipped cream and beat well to incorporate.
  5. Gently fold in about half of the whipped cream. Fold in the remaining cream making sure it is mixed thoroughly.
  6. Put mousse into individual ramekins and garnish with remaining reserved whipped cream.
  7. Serves 4
  8. 350 Calories, 6.3g Protein, 35.7g Fat, 4.0g Carbs, 1.0g Fiber, 3.0g Net Carbs
Notes
  1. Can also be served in a larger bowl to let people serve themselves but just be careful with the kids as they may take more than their share.
  2. This will hold quite well in the fridge until ready to serve.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Creamy Garlic Soup

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Keto Creamy Garlic SoupKeto Creamy Garlic SoupKeto Creamy Garlic Soup. Long ago I ducked into a newly opened restaurant and this keto creamy garlic soup was on the menu.  I ordered it and it was so good I ask what the ingredients were and proceeded to make it at home. The next thing you know I am making it by the gallon for my own restaurant and again people loved it.  I in turn got many requests for the recipe & happily pass it along to 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.

Creamy Garlic Soup
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Ingredients
  1. 4 C Beef Broth
  2. 2 C Chopped Cauliflower
  3. ¾ C Carrots Diced
  4. ¾ C Celery Diced
  5. ¼ C Crushed Garlic***
  6. ¾ C Heavy Cream
  7. ¼ C Butter Melted
  8. ½ C Sour Cream
  9. Chives/Green Onion Tops Finely Chopped
  10. Salt & Pepper (As/If Needed)
Directions
  1. Boil first 4 ingredients until vegetables are tender.
  2. Add garlic and using stick blender, whir until smooth.
  3. Stir in heavy cream.
  4. Ladle into bowl, drizzle with butter, add a dollop of sour cream and top with onions.
  5. 4 Servings
  6. 325 Calories, 2.9g Protein, 31.7g Fat, 7.0g Carbs, 1.6g Fiber, 5.4g Net Carbs
Notes
  1. I very rarely buy carrots because I consider them like little sugar bombs but they are an essential ingredient for this soup and anyway, it’s not much.
  2. You might be surprised but this soup has a slightly sweet taste, probably because of the garlic.
  3. Eat this with good friends. It is absolutely fabulous but not necessarily good on a first date.
  4. Adding sour cream and onions to soup can sometimes be amazing. Cauliflower Vichyssoise comes to mind.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bacon Wrapped Shrimp

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Low Carb Bacon Wrapped ShrimpBacon Wrapped Shrimp

Low Carb Bacon Wrapped Shrimp. When buying shrimp you want to shop the count per pound NOT Small, Medium, Large, or Jumbo.  These terms mean absolutely nothing.  To see more regarding the sizing of shrimp please see SHRIMP under the Food Lagniappes page.

I try to buy U15’s (under 15 per pound) but 16-20 is a pretty good size shrimp for this recipe.

These are terrific dipped in Bleu Cheese Dressing, Remoulade Sauce, or Smoky Sweet & Sour Dipping Sauce as seen above.

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.

Bacon Wrapped Shrimp
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Ingredients
  1. 24 Large (12-15) Shelled & Deveined Shrimp/Tail On
  2. 12 Bacon Slices Cut In Half
Directions
  1. This is a Japanese trick and keeps the shrimp from curling. There is a long extremely well developed muscle running the length of the underbelly of a shrimp where the legs are attached and this muscle needs to be severed at each segment.
  2. With sharp pointed scissors cut the underbelly of each shrimp segment about ¼” and if you don’t have scissors, turn the shrimp upside down and with a sharp knife gently cut each segment.
  3. Lay bacon on cutting board vertically and place shrimp at a 45 degree angle. Wrap bacon in a spiral around each shrimp and secure with a toothpick at top.
  4. Heat oil on medium high until very hot and lay shrimp in-frying until bacon is finished. Don’t overcook as bacon will be hard and tough.
  5. Drain and serve with celery sticks and Bleu Cheese Dressing or Remoulade Sauce.
  6. Serves 4
  7. 250 Calories, 13.8g Protein, 21.5g Fat .4g Carbs, 0g Fiber, .4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crabmeat St Francis

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Keto Crabmeat St FrancisKeto Crabmeat St FrancisKeto Crabmeat St Francis. This is my variation of a very famous New Orleans dish by famed Chef Warren Leruth.  I was first introduced to this dish while working at Beggar’s Banquet in E. Lansing, Michigan in 1974.  One of the four owners had worked for Chef Leruth and we served it as an appetizer. It can certainly be served as a dinner which the recipe is written for. With a big ole salad-dinner done.  Oh, what heady days those were.

Warren Leruth is now dead, and I don’t know where Martin Richard (pronounced Ri Chard) is, but Beggar’s Banquet?  It is still there at the main entrance to Michigan State University on Abbott Rd. serving great food after opening 40 years ago and you…are now able to have keto crabmeat St Francis anytime you want.  If you’re interested in a trip down memory lane here is a small article with lots of pictures about Beggar’s Banquet. and yeah, we all looked like those hippies in the pictures. Here is another article with a picture of the original menu. Martin was an incredible artist.

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.

Crabmeat St. Francis
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Ingredients
  1. ¼ C Butter
  2. ½ C Green Onions Finely Cut Tops Only
  3. ½ Onion, Chopped
  4. ½ C Celery Chopped Small
  5. 2 Bay Leaves
  6. ½ t Dried Thyme
  7. ¼ t Celery Seed
  8. ¼ t Pepper
  9. 2 t Chicken Base***
  10. 1 C Heavy Cream
  11. 1 T White Wine
  12. 1 Lb Lump Crab Meat
  13. ¼ t Cayenne Pepper (Or Chipotle Powder Might Be Good)
Topping
  1. ½ C Parmesan Cheese
  2. 1 t Paprika
Instructions
  1. Preheat oven to 350°.
  2. Heat butter in a saucepan until it bubbles. Add all ingredients except cream, wine & crab, and sauté until the vegetables are well cooked and a little brownish.
  3. Add heavy cream & wine and reduce slightly.
  4. Remove bay leaves & fold in crab meat.
  5. Put into casserole dish.
  6. Mix Parmesan cheese & paprika and sprinkle on top of casserole.
  7. Bake until the cheese just starts to brown and the sides of the dish begin to bubble. 10-15 minutes.
  8. Broil for a minute if needed.
  9. Serves 4
  10. 478 Calories, 20.7g Protein, 40.6g Fat 2.4g Carbs, 0.8g Fiber, 1.4g Net Carbs
Notes
  1. Very good served over mashed buttered cauliflower or spinach.
  2. If crabmeat is too expensive where you live then you could easily substitute finely chopped shrimp, langostinos, chopped clams or a combination of some kind. And as I think about it you might even try imitation crab meat but beware: it is just very starchy and high carb which kinda defeats the whole purpose of this website.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Poppy Seed Dressing

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Keto Poppy Seed DressingKeto Poppy Seed DressingKeto Poppy Seed DressingKeto Poppy Seed DressingKeto Poppy Seed DressingKeto Poppy Seed Dressing. Gads, I tried and tried to make this keto poppy seed dressing with the original oil version but because I wasn’t using sugar I could not keep everything in suspension.  It tasted just like the original but it kept separating and you would have to shake it.  I have to say though, that this keto creamy poppy seed dressing version of the famous poppy seed dressing is pretty tasty stuff and nearly identical to it’s original sister. The salad shown is with strawberries, bacon and tomato.

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.

Creamy Poppy Seed Dressing
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Ingredients
  1. ½ C Allulose*** Or 8 Drops Splenda***
  2. ¾ C Mayonnaise
  3. 3 T White Vinegar
  4. 2 t Grated Onion
  5. 1½ t Poppy Seeds
  6. 1 t Dry Mustard
Instructions
  1. Beat all ingredients together. Taste and if you like it sweeter add another drop of Splenda.
  2. 6 Servings
  3. 184 Calories, 0.1 Protein, 20.3g Fat 0.3 Carbs, 0.1 Fiber, 0.2 Net Carbs
Notes
  1. Personally much prefer Splenda for this recipe.
  2. This is very good on avocado & tomato or avocado & strawberries.
  3. You may add 1 t of orange extract for a little oomph if serving with just bare naked strawberries.
  4. You can also make with ½ yogurt and ½ mayo.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Almond Butter Mousse

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Low Carb Almond Butter MousseLow Carb Almond Butter MousseKeto Almond Butter Mousse. I have given another example of this recipe Cranberry Orange Mousse and now using your imagination I’ll bet you can come up with a lot more flavors to “mousse”.  Strawberry, Raspberry, and Chocolate Mousse come to mind.  The ingredients are basic and anything else may easily be substituted.  As you can see I garnished with a few raspberries.  There are many wonderful food marriages and raspberries & almonds is one of them. Keto almond butter mousse …you know like a marriage made in heaven.

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.

Almond Butter Mousse
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Ingredients
  1. 4 Oz Cream Cheese
  2. ¼ C Almond Butter
  3. ¼ C Allulose***
  4. 6 Drops EZSweets***
  5. 2 T Cold Water
  6. ½ t Gelatin
  7. 1 t Vanilla
  8. ¼ t Almond Extract
  9. ¾ C Heavy Cream
  10. Toasted Almonds (Optional)
  11. Raspberries (Optional)
Instructions
  1. Put cold water in tiny microwaveable glass bowl, sprinkle gelatin over water, let it sit about 5 minutes and do not stir. This is called blooming. Put in microwave and give it 1-2 short 5 second bursts until it turns into a liquid. Cool and it will not take long.
  2. Beat room temperature cream cheese, almond butter, vanilla & almond extracts, add Just Like Sugar. Beat in water gelatin mix.
  3. Whip heavy cream.
  4. Gently fold in about half of the whipped cream. Fold in the remaining cream making sure it is mixed thoroughly.
  5. 6 Servings
  6. 193 Calories, 2.4g Protein, 20.7g Fat, 2.7g Carbs, 1.3g Fiber, 1.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Shrimp With Andouille Sausage

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Low Carb Shrimp With Andouille SausageLow Carb Shrimp With Andouille SausageLow Carb Shrimp With Andouille SausageLow Carb Shrimp With Andouille SausageLow Carb Shrimp With Andouille Sausage. This is New Orleans food at its best and mine is served over Cauliflower Grits.  I want you to notice the fat distribution in the andouille.  It is quite irregular and the way it should look.  Those are chunks of fat which means it is not some over-processed crap sausage and that fat absolutely make the andouille taste fantastic. And the pork is in chunks so you know you are getting whole muscle pieces.  Yes, I do order mine from Cajun Grocers in LA but they come frozen, in a 1 lb. roll, and last a very long time in the freezer.  The link will take you to the andouille I buy.

If you want the best grits ever you might try the one that go with the Grillades Over Cheesy Cauliflower Grits.  Not only do they have cheese in them, they also have thyme in them and we all know one of the predominate flavors in Louisiana cooking is thyme.  So, if you love New Orleans food & you love grits you can’t go wrong with low carb shrimp with andouille sausage.

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.

Shrimp & Andouille Sausage
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Ingredients
  1. 1 C Celery Cut On The Diagonal
  2. 1 C Onions Chopped
  3. 1 C Green Onions Tops Only
  4. 1 C Andouille Sausage Bite Size Pieces
  5. ½ C Roasted Red Peppers Chopped
  6. 2 C Heavy Cream
  7. ½ C Water
  8. 2 T Olive Oil
  9. 1 Lb Shrimp Cut Into 3 Chunks Each
  10. 2 t Chicken Base
  11. Chipotle Powder To Taste
  12. Favorite Cajun or Blackening Seasoning To Taste
Directions
  1. Sauté Andouille in olive oil and set aside.
  2. Put water in same sauté pan, add onions & celery and cook until soft and water has evaporated.
  3. Add red peppers, Andouille & heavy cream and cook until slightly thickened.
  4. Add chicken base and spices to taste.
  5. Add shrimp chunks & green onions and cook for 2-3 minutes until shrimp is cooked-this will not take long.
  6. 4 Servings
  7. 758 Calories, 32.0g Protein, 61.7g Fat, 8.7g Carbs, 2.8g Fiber, 5.9g Net Carbs
Notes
  1. I serve this over mashed cauliflower or cauliflower grits with a side salad and for the pictures above I used the cheesy grits in the Grillades Over Cheesy Cauliflower Grits recipe.
  2. I also like to spread them out and up the sides of the bowl so that it is very easy to get grits with every bite.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cream Of Anything Soup

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Low Carb Cream Of Anything Soup and you will need a stick blender to make them.

Low Carb Cream Of Anything SoupI cook 2 or 3 large heads of cauliflower at a time, squeeze out as much water as possible, take my stick blender to it, and then freeze it measuring about 1½ cups at a time so I always have it either as a mashed potato substitute or to thicken soups. The soup shown is a cream of broccoli but as I say below, it could be anything.

I  suggest chicken base in lieu of salt because it has a depth of flavor that salt does not have.  I have always use this Premium Chicken Base.

Premium Chicken BaseThe link is in case anyone is interested in any of the R L Schreiber Bases.  They have every imaginable base there is.  I only know about them because of my association with the food industry.  If you actually end up ordering any of them you will need to call in the order and best to ask for Irene Ames.  You will see this used many times in my recipes.    Best to order the 2.5 lb sizes which fits well in your fridge.  Main site is rlschrieber.com and they have many many products.

Porcini Dust is used as an addition to enhance mushroom soup.

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.

Cream Of Anything Soup
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Ingredients
  1. ¾ C Onion Small Dice
  2. 2 T Butter, Olive or Coconut Oil
  3. 3 C Water
  4. 2 C Heavy Cream
  5. 1 T Chicken Base Paste*** ( I use a premium chicken base made by R L Schreiber)
  6. 1-2 C Cauliflower Puréed with stick blender depending on how thick you want your soup.
  7. Pinch of Nutmeg
  8. Fresh Pepper to Taste
  9. Correct Seasoning When Finished.
Directions
  1. Sauté onion in oil until translucent. Remove half.
  2. Add water, chicken base, cauliflower, and ½ of any blanched or sautéed vegetable you want (Broccoli, Mushrooms, Asparagus, etc.) and use stick blender to puree all.
  3. Add heavy cream and remaining ½ of your cooked vegetables, stir, and heat to temperature.
  4. If too thin add more cauliflower/if too thick add more water or cream.
  5. Season soup to taste with chicken base and pepper. (I have been using RL Schreiber Bases for years)
  6. If making mushroom soup add 2 t porcini dust. Wow, this makes the best mushroom soup ever.
  7. Makes 6-7 Cups
  8. 6 Servings
  9. Calories, and carbs will vary according to ingredients but will be very low carb.
Notes
  1. Variations: blanched broccoli, sautéed mushrooms, sautéed leeks, blanched asparagus, canned diced tomatoes, poached and pulled chicken/pork and whatever else you can think of.
  2. If using leeks and or onions puree all together and this will give you a soup so similar to vichyssoise you will not be able to tell the difference. You might serve this with drizzled melted butter, a dollop of sour cream, and topped with chives.
  3. Other great low carb additions to your soups might be lardons, bacon, Andouille, kielbasa, or your own choice of sausage and of course any number of cheeses.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tapenade

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Keto TapenadeKeto TapenadeKeto Tapenade.  If you like olives (and I do) a good tapenade can be addictive and I believe this will probably be the best tapenade you may ever eat.  No cauliflower or other fillers.  I serve this on Hazelnut Crackers, Sour Cream & Chive Crackers  or with my low carb Naan Flat Bread (pictured) and your favorite low carb cracker will work. Keto tapenade for…health.

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.

Tapenade
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Ingredients
  1. ½ C Kalamata Olives, Pitted and Chopped
  2. ½ C Green Olives, Pitted and Chopped
  3. ½ C Roasted Red Pepper, Chopped
  4. ½ C Tomatoes, Small Dice
  5. ¼ C Capers
  6. 1 t Minced Garlic
  7. 1 T Anchovy Paste
  8. ½ t Dried Basil
  9. ¼ t Dried Thyme
  10. ¼ t Dried Oregano
  11. 2 T Olive Oil
Directions
  1. Mix all ingredients.
  2. Can be eaten immediately but best if refrigerated several hours.
  3. Serving Size 2 T
  4. Servings 20
  5. 20 Calories, 0.8g Protein, 1.5g Fat, 0.8g Carbs, 0.4 Fiber, 0.4 Net Carbs
Notes
  1. Try adding a splash of balsamic vinegar.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Crustless Quiche Lorraine

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Low Carb Crustless Quiche LorraineLow Carb Crustless Quiche LorraineLow Carb Crustless Quiche Lorraine.  This is a Crustless Quiche Lorraine made low carb, duh, without the crust.  I guarantee you will not even miss it. As you can see I also make this in a smaller size suitable to split with a buddy.

I will never understand why people think it is so important to have a high carby crust with any quiche as it is so unnecessary. If it’s made correctly, the flavors with by far out-shine any crust you could possible put in 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

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

Crustless Quiche Lorraine
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Ingredients
  1. 5 Eggs
  2. 2¾ C Heavy Cream
  3. ¼ C Butter (Divided)
  4. ¾ C Water
  5. 2 Leeks
  6. 1 Medium Onion
  7. 2 C Gruyere Cheese Shredded
  8. 1 C Crumbled Cooked Bacon
  9. 1 t Salt
  10. ½ t Pepper
  11. ¼ t Mace or Nutmeg
Directions
  1. Slice leeks and wash thoroughly.
  2. Slice onions.
  3. On medium low heat in large sauté pan combine onions, leeks 3 T. butter & water.
  4. Cook until soft and water has evaporated.
  5. Butter deep glass pie dish with remaining T. butter.
  6. Heat oven to 340 degrees.
  7. Put onion mixture in bottom of pie dish. Top with bacon. Top with cheese.
  8. Beat eggs, mix in heavy cream, mace, salt & pepper, and slowly add egg mixture to pie dish.
  9. Cook at 340 degrees for 20 minutes
  10. Turn heat to 325 degrees and cook additional 40 minutes or until just barely set. Quiche will continue to cook as it sits.
  11. Place on counter and let cool to warm.
  12. Serve warm.
  13. Serves 6
  14. 802 Calories, 20.4g Protein, 72.6g Fat, 4.9g Carbs, .7g Fiber, 4.2g Net Carbs
Notes
  1. Makes a lovely dinner served with a salad or asparagus & hollandaise.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/