Tag Archives: glutenfree

Keto Coffee Mocha Pot de Creme

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Keto Coffee Mocha Pot de CremeKeto Coffee Mocha Pot de CremeKeto Coffee Mocha Pot de Creme. Many have ask:  Chocolate & Coffee what’s not to love?  Like most other people my answer is NOTHING. This is so easy and so good. You make this keto coffee mocha pot de creme for anyone and you are asking for a kiss.

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.

Coffee Mocha Pot de Creme
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Ingredients
  1. 1 Cup Heavy Cream
  2. 1 T Instant Coffee
  3. ⅓ C Very Hot Water
  4. ½ t Vanilla Extract
  5. 2 Egg Yolks
  6. 4 Drops Liquid Sucralose***
  7. 1 Oz Chopped 65% Chocolove Bar Or ½ Bar
Directions
  1. Preheat the oven to 325 degrees.
  2. Pour the heavy cream into a saucepan and place over medium heat. Bring the cream to a brief simmer, add chocolate and stir to melt.
  3. Mix hot water and instant coffee and add to cream.
  4. In a large bowl, whisk the egg yolks, vanilla, and Splenda. Temper the yolks by gradually whisking the hot cream into the yolk mixture.
  5. Pour the egg-cream mixture into 4 ramekins, filling about ¾ full. Fill a baking pan with ½” inch hot water. Carefully place the ramekins in the water bath and bake for about 20 minutes-the center should still jiggle just a bit. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes.
  6. Cover and refrigerate for at least 2 hours. Serve chilled with a dollop of whipped cream.
  7. 4 Servings
  8. 272 Calories, 3.1g Protein, 27.0g Fat, 5.7g Carbs, .8g Fiber 4.9g Net Carbs
Notes
  1. This recipe may easily be doubled or even tripled.
  2. I used to use Nevada Manna chocolate chips for all kinds of things and unfortunately I don’t think they are making them anymore. They have not been available through Netrition or Amazon for a very long time but I find the 65% Chocolove bar to be an extremely good replacement. It only has 12 net carbs per third bar (six little squares) and divided by four 3 net carbs per person. Every once is a while I pop one little square and just suck on it till its gone and 2 carbs are not going to kill anyone.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cream Cheese Chicken Burrito

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Low Carb Cream Cheese Chicken BurritoLow Carb Cream Cheese Chicken BurritoLow Carb Cream Cheese Chicken Burrito.  I was messin around in my kitchen one day and this idea just came to me.  I don’t necessarily like most of the spices that go into burritos, and beans & rice as filler have always been a turn off, and hamburger…in a burrito…no thank you.  It is my opinion that you are paying (per pound) a whole lot of money for beans & rice.

I have always picked my own chicken, portioned it, and frozen it for later use.  I asked myself what would I actually like with chicken in a burrito and this low carb cream cheese chicken burrito is the culmination of my fiddling around. Served with Guacamole and sour cream…meal complete.

Now in the old days I did wrap them in a flour tortilla but not anymore.  Just as you can have a Hamburger My Way, you can do the same thing with a burrito.

I began serving these in the restaurant as a luncheon special and people loved them.  This is a terrific example of FUTURE COOKING.  It is just as easy to poach 3 chickens as it is to poach one so you can make 12-15 burritos at once, wrap, and then freeze them and I always have these on hand for a quick no-brainer dinner and at my age, there are days I have no brains.

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 Cheese Chicken Burrito
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Ingredients
  1. 4 C Picked Shredded Chicken
  2. ¼ C Medium Picante Sauce
  3. 4 Oz Cream Cheese
  4. 4 Oz Grated Cheddar Cheese
  5. 1 t Salt
  6. ½ t Pepper
  7. 4 Oz More Cheddar Cheese
  8. 4 T More Medium Picante Sauce
  9. Shredded Lettuce
  10. 4 T Sour Cream
Directions
  1. Either pick a whole poached chicken, buy a rotisserie chicken and pick that, buy bone-in thighs & breasts, and as a last resort buy already shredded chicken which will not be nearly as tender or tasty as what you poach yourself.
  2. Beat cream cheese and add picante and spices.
  3. Add grated cheese & cream cheese mixture to shredded chicken and mix thoroughly.
  4. Divide into 4 portions. If you have little ones give them smaller “burritos” and give yourselves bigger ones.
  5. Shape them like a burrito in middle of a plate and top each one with an ounce of cheese. Nuke on medium until the cheese melts. Top with another T of picante, lettuce and a dollop of sour cream. Wahoo these are good.
  6. 4 Servings
  7. 587 Calories, 54.2 Protein, 39.5g Fat, 3.7 Carbs, 0 Fiber, 3.7 Net Carbs
Notes
  1. If you are going to poach your own why not do two or three chicks at a time? These burritos freeze beautifully and are a quick dinner in a hurry when you don’t have anything planned or the next time you want them. I poach my own because it gives me by far the tenderest chicken I (you) will ever eat. It takes a while to poach them but you can be doing other things meanwhile.
  2. To poach a whole chicken or even pieces, submerge in COLD water and slowly bring to 180 degrees or to just below simmer. A few bubbles are OK but under no circumstances do you want even a slow boil. Poach until cooked. When the pieces float they will be done and if you are not ready to pick them, leave them in the water and take them off the heat. If poached properly a whole chicken should take about 1 hour and pieces somewhat less.
  3. This is for one whole poached chicken (approximately 4 cups) and you can multiple as you wish.
  4. If you want it a bit spicier, add hot picante or a bit of chipotle powder.
  5. For every 4 lb. chicken I figure 4-5 burritos and these puppies weigh in at about 9 oz. each so they are plenty big and I guarantee when you are finished you will not remember that you did not eat a tortilla.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cheesy Bacon Cabbage

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Keto Cheesy Bacon CabbageKeto Cheesy Bacon CabbageKeto Cheesy Bacon CabbageKeto Cheesy Bacon CabbageKeto Cheesy Bacon Cabbage. Um Yum Oh Boy!  This is so easy and can be baking while you are fixing the rest of your meal. It is the perfect accompaniment to Braised Short Ribs, Southern Deep Fried Chicken, or Beef Rouladen.  I don’t have my heavy cream in the group picture because it was reducing with the bacon grease; I forgot and put it away.  So, if you love bacon and you love cheese, then this keto cheesy bacon cabbage is 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.

Cheesy Bacon Cabbage
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Ingredients
  1. 6 C Cabbage Chopped Into Large Pieces Or About 1 Small Cabbage (I Squeeze Mine To Eliminate Extra Moisture)
  2. ½ Lb Bacon Diced & Sautéed
  3. 1 t Chicken Base***
  4. ½ t Pepper
  5. ¾ C Heavy cream
  6. 3 Oz Gruyere Cheese Shredded
  7. 1 t Paprika To Color
  8. ¾ t Liquid Smoke
  9. ¼ C Parmesan Cheese To Top
Instructions
  1. Preheat oven to 400°.
  2. Boil cabbage for 6-7 minutes, drain and put in mixing bowl. Add Gruyere cheese.
  3. Fry bacon until crisp, remove, and drain all but 2-3 T of grease. Add heavy cream, chicken base, and cook until thickened or to the consistency you want. Add pepper, paprika, and liquid smoke.
  4. Blend bacon into cabbage, pour the sauce over it, and mix.
  5. Pour into casserole dish, top with parmesan and bake for 15-20 minutes or until bubbly and cheese turns light golden brown and delicious.
  6. 6 Servings
  7. 397 Calories, 11.3g Protein, 35.3g Fat, 5.7g Carbs, 1.3g Fiber, 4.4g Net Carbs
Notes
  1. It is really a good idea to squeeze your cooked cabbage as it will leach more as it bakes and I would suggest letting your heavy cream thicken as the liquid will thin it even with baking.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamed Spinach

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Low Carb Creamed SpinachLow Carb Creamed SpinachLow Carb Creamed SpinachLow Carb Creamed Spinach. My husband and I, his brothers, their wives, and sister all got together for a week and rented a house on the spectacular Oregon Coast a couple of years ago. As part of “our night to fix dinner” for everyone, this low carb creamed spinach was one of the vegetables I prepared.  The comment I remember Kent making was “I think this may be the best use of spinach I have ever tasted”.  Who could ask for anything more?  They knew I was diabetic and probably expected “whatever”  but we wowed ’em good.

This is also the base I use for Oysters Rockefeller.

This very good with Au Gratin Casserole Topping but it is also super with crumbled bacon.

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 Spinach
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Ingredients
  1. 16 Oz Defrosted Frozen Spinach
  2. ½ C Small Diced Onions
  3. 1 T Butter
  4. ½ C Heavy Cream
  5. 2 Oz. Grated Gruyere Cheese
  6. ¼ t Salt
  7. ⅛ t Pepper
  8. ½ C Crushed Pork Skins
  9. 2 T Parmesan Cheese
Instructions
  1. Lightly squeeze spinach to release the water but do not squeeze dry and put in mixing bowl.
  2. Saute onions in 1 T butter, add to spinach and mix in grated Gruyere cheese, salt & pepper.
  3. Heat heavy cream and blend into spinach mixture.
  4. Put into 325 degree oven until crumbs are nicely browned.
  5. 6 Servings
  6. 186 Calories, 7.3g Protein, 8.3g Fat, 2.8g Carbs, .9g Fiber, 1.9g Net Carbs
Notes
  1. Another way (the way I do it) is to heat spinach mixture in the microwave, top it with pork skins, & pop it into a 375 degree (toaster) oven until browned. It saves a lot of time & electricity. If topping does not get crispy brown, broil until it does.
  2. You could also use shallots in place of the onions.
  3. As a variation for breakfast heat, and put a fried egg on top. If you have leftovers so what if the crumbs are there-top with an egg and chow down baby.
  4. Another use: Put oysters under crumbs and top with Hollandaise sauce for Oysters Rockefeller.
  5. Sprinkle with bacon.
  6. Mix bacon into spinach mixture and sprinkle with Parmesan cheese.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

ZeroCarb Pickled Red Onions

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ZeroCarb Pickled Red OnionsZeroCarb Pickled Red OnionsZeroCarb Pickled Red Onions. These lowcarb zerocarb pickled red onions so easy as to be ridiculous. If you can boil water and you have a mandoline slicer you can make pickled red onions in about the time it takes to boil the water.  If you’re in a big hurry you can let them sit on the counter for an hour or so but when left in the fridge for as little as a day they will give your foods all the flavors you could ever need.  Restaurants use very small amounts of pickled red onions on hundreds of dishes. On hamburgers? Yep. On Chicken Liver Pate?  Oh for heaven sakes, yes.  They are good thrown into many Salads, on Tacos, in Vegetables, and really about anything else you might imagine.  Be sure to use the juices too as they can be incorporated into a salad dressing for a really tasty and unexpected zing.

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.

Pickled Red Onions
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Ingredients
  1. 1 Large or 2 Smaller Red Onions
  2. ½ C Apple Cider Vinegar (Braggs)
  3. ¾ C Boiling Water
  4. 3 T Allulose***
  5. 10 Peppercorns
  6. 8 Cloves
  7. 1 t Salt
Instructions
  1. Slice onion thinly 1/16th” (I use a mandoline which I feel is an absolutely must have tool).
  2. Bring water to boil.
  3. Stuff onions and all rest of ingredients into 2-3 cup container.
  4. Add boiling water, cap and leave on countertop for several hours.
  5. Refrigerate.
  6. No nutritional panel since you will probably only be using 5-6 threads of this at a time. It's a free food.
Notes
  1. The picture of the mandoline above is a Norpro. This company makes good quality products that don't cost an arm and a leg.
  2. Don't worry if liquids don't cover everything to begin with. As the onions soften they will shrink and melt into the juices.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Smoked Salmon Mousse

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Keto Smoked Salmon MousseKeto Smoked Salmon MousseKeto Smoked Salmon Mousse.  Serve this keto smoked salmon mousse with a Crudités, Hazelnut Crackers or Sour Cream & Chive Crackers and as you can see one of the easiest ways is on cucumber coins.

Next I made it a little differently…on purpose with left over salmon from a dinner. Same ingredients but not buying “smoked” and using fresh salmon. Not any difference in flavor as there is already liquid smoke in the recipe but in my opinion the fresh give a better and softer texture as well as a much nicer color.

Put your vegetables, crackers and cheese on a platter with a pretty bowl in the center and let people scoop it for themselves.

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

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

Smoked Salmon Mousse
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Ingredients
  1. Ingredients
  2. 8 Oz Cream Cheese
  3. 1 T Lemon Juice
  4. 2 t Dill Weed Dried
  5. ¼ t Salt
  6. ¼ t Pepper
  7. ¼ Lb Smoked Salmon
  8. 2 t Liquid Smoke
  9. ¼ C Heavy Cream
Instructions
  1. Put first 8 ingredients in a processor and mix until smooth.
  2. Add heavy cream and pulse to completely incorporate.
  3. Taste and correct any seasonings.
  4. Chill and serve.
  5. 18 Servings
  6. Serving Size 1 T
  7. 75 Calories, 3.3g Protein, 6.5g Fat, 0.5 Carbs. 0.0 Fiber, 0.5 Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Caesar Salad

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Keto Caesar SaladKeto Caesar SaladKeto Caesar SaladKeto Caesar Salad. I once waited tables in a fancy-dancy restaurant in Denver where we cooked fancy-dancy foods tableside and Caesar Salad was one of them. The maitre d’ would come to the table with his well stocked cart and we as the wait-staff had to just stand there twiddling our thumbs until he was finished, and then serve the salads. Well…it didn’t take me long to decide it might be a good way to up my tips (it did) if I did my own salads table-side…and it also didn’t take long for the other wait-staff to ask me to do their table-side cooking for them too. So in many of my years in the restaurant biz I have made my share of keto Caesar salad. Table-side or otherwise.

This is only my rendition and there are many. It is a bit easier than table-side as I now make it in my small Cuisinart.  It is said that Shrimp/Crab Louis/Dressing is the “king” of salads and I say Caesar Salad stands right next to it.

I don’t always advocate chopping lettuce with a knife because it causes the lettuce to “rust” quickly (it is better torn) but in this case it will be used relatively quickly so for convenience I do use a knife.

Lastly, yes, I do use a raw egg. Since you can’t teach an old dog new tricks, and I have been eating raw eggs all my 70+ year old life, I am not about to change. Anyway, somewhere along the line “they” and I have never figured out who “they” are, but in this case probably some bureaucratic idiot(s) who decided all eggs should be pasteurized. So what’s the fear now? But hey, if it still makes you squeamish-use mayo and yuck.

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.

Caesar Salad Dressing
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Ingredients
  1. 1 Whole Egg
  2. 3 T Fresh Lemon Juice
  3. 1 t Crushed Garlic***
  4. 1 t Dijon Mustard
  5. 1 t Worcestershire Sauce
  6. 2 t Anchovy Paste
  7. ½ C Olive Oil
  8. ½ C Parmesan Cheese
  9. 1 Large Or 2 Small Heads Crispy Cold Chopped Romaine Lettuce (12-16 C)
  10. Cracked Pepper
Instructions
  1. DRESSING
  2. Put first 6 ingredients in processor, slowly add oil and then add the Parmesan cheese, it will thicken a bit.
  3. SALAD GREENS
  4. Cut off tips of head (if badly wilted). Holding the bottom of the head score the leaves several times, turn 90 degrees and cut to desires piece sizes-optimally about 1½”. Put into sink of cold water and swish it around. Drain the sink, shake off water, put is a bowl, cover with film, and put in the fridge for at least an hour. Any excess water will settle at the bottom. This will be the second crispiest lettuce ever (iceberg always wins) and no, you do not need ice. That crispy iceberg & romaine you get in a restaurant? Well, that’s how they do it-by the tubful. And waste-not want-not, I use the whole head.
  5. 6-8 Servings: Salad & Dressing
  6. 222 Calories, 3.2g Protein, 21.4g Fat, 4.1g Carbs, 2.0g Fiber, 2.2g Net Carbs
  7. 6-8 Servings: Salad, Dressing, & Chicken
  8. 351 Calories, 26.0g Protein, 42.1g Fat, 4.1g Carbs, 2.0g Fiber, 2.2g Net Carbs
  9. If wanted-add 3 oz. sautéed & sliced chicken breast and lay across salad which will add nothing more than 129 calories & 22.8g protein.
  10. ASSEMBLY
  11. In large bowl toss lettuce with the dressing and add more cheese if wanted.
  12. Plate, put lots of cracked pepper on top and serve with a side wedge of lemon.
Notes
  1. Yes, I must confess I use anchovy paste. What’s not to love? Use what you need & stick it back in the fridge. It lasts forever. There are a few things I use for convenience and this is one of them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto ZeroCarb Buffalo Wings

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Keto ZeroCarb Buffalo WingsKeto ZeroCarb Buffalo WingsKeto ZeroCarb Buffalo Wings.  These are the Buffalo Wings I have been making for the last 30 years.  It is taken from Chef John Vyhnanek a chef, author, and instructor for Boston University’s culinary arts program.  In the past I had tried many other hot wings sauces and for me this is absolutely, by far, the best.  You can’t get lower than keto zerocarb buffalo wings.

I find that I need only about ½ of the hot sauce recipe for about 3 lbs. of wings but the rest of it will last in the refrigerator forever…or at least until the next time you make wings.  I serve these wings with my Bleu Cheese Dressing or Ranch Dressing and of course fresh celery sticks. We tend to kind of pig out on these puppies and even as old as I am I can sometimes easily eat 1 lb. all by myself…oink, oink.

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.

Buffalo Wings
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Ingredients
  1. ¾ Lbs Split Chicken Wings Per Person
  2. 2 T Melted Butter
  3. Salt
Sauce Ingredients
  1. 3 Oz Tabasco Sauce
  2. 3 T Butter
  3. ¼ t Cayenne Pepper
  4. ¼ t Black Pepper
  5. ¼ t Salt
  6. ½ T Lemon Juice
  7. ½ T White Vinegar
  8. 1 t Dijon Mustard
Directions For Wings
  1. Preheat oven to 400°.
  2. Line up wings on a parchment lined sheet pan, brush with melted butter, sprinkle with salt, and put into hot oven.
  3. Bake 40-45 minutes or until crispy and golden brown & delicious.
Directions For Sauce
  1. Combine all sauce ingredients except butter and heat just slightly. Remove from heat and whisk in butter 1 T at a time. If you have gotten your ingredients too warm after adding your butter the sauce may “break” and this will not matter one bit. Don’t worry about it.
  2. Remove wings to a stainless bowl, spoon several T of sauce over them and toss well. It will take less sauce than you think and any sauce in the bottom of the bowl is basically lost and all this of course depends on the number of people you are serving. I find I can get a maximum of 3 lbs. wings on a crowded sheet pan and the sauce is perfect for 3 lbs.
  3. I am not listing carbs, protein, etc. because this is essentially a zero carb meal.
Notes
  1. If you find the sauce too spicy (it's not) this can be remedied a bit by adding more butter.
  2. If you prepare your pan as described above there is very little clean up as all you have to clean is your Silpat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cajun Chicken Thighs

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Keto Cajun Chicken ThighsKeto Cajun Chicken ThighsKeto Cajun Chicken Thighs. Boy do I use a lot of boneless chicken thighs.  For all I care you can have the rest of the chicken (most of the time).  Dark meat has all the flavor and white meat is blah, blah.  That’s not to say that white meat is useless because I do use whole poached chicken for the Cream Cheese Chicken Burrito and a white meat chicken salad sandwich on Carbalose Flour Bread is divine but to me a breast is not as good as a thigh and thighs make an absolutely wonderfully moist sandwich too.  Anyway it works out well because…drum roll please…my husband likes breast meat. Keto Cajun chicken thighs is a zerocarb entree and you can’t say that about too many dinners. No, those are not potatoes, they are fried in butter daikon radishes and yeah, they are just like potatoes.

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.

Cajun Chicken Thighs
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Ingredients
  1. 4 Boneless Chicken Thighs
  2. Cajun's Choice Blackening Seasoning (Or Blacking Seasoning Of Choice)
  3. 2 T Olive Oil
  4. 1 T Butter
  5. 1 C Heavy Cream
  6. 2 t Chicken Base
Directions
  1. Pound thighs until evenly thin at about ¼" thick.
  2. Liberally sprinkle both sides with blackening seasoning.
  3. Heat olive oil and butter & put thighs in pan top down.
  4. Cook about 4-5 minutes, turn and cook another 4-5 minutes.
  5. Plate thighs.
  6. Empty oil, return pan to heat, pour in cream, add chicken base and more blackening seasoning to taste.
  7. Heat for 2-4 minutes or until thickened.
  8. Drizzle over thighs.
  9. 4 Servings
  10. 475 Calories, 28.1g Protein, 40.1g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. I pretty much always serve these with mashed cauliflower and if you do too then double the gravy. Those potatoey looking things on the plate are sautéed in butter daikon radishes. If you do not serve this with anything else then the nutritionals are good to go at zerocarb Everyone has their own idea of a good Cajun or blackening seasoning and I have tried them all. For me the Cajun's Choice is by far the best.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chocolate Candy

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Low Carb Chocolate CandyLow Carb Chocolate Candy. WARNING!!  Addictive, but then I guess if you need an addiction, chocolate is the best that I know of. You will need a 15 piece silicone chocolate mold for this and Fat Daddio’s has a lot of them and may be seen here: http://www.fatdaddios.com/catalog/silicone-4-0-1

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 Mocha Candy
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Ingredients
  1. ½ C Cocoa Powder
  2. ½ C Coconut Oil
  3. 10 Drops EZ-Sweetz***
  4. 1½ t Vanilla Extract
  5. 1 T Instant Espresso
Directions
  1. Heat coconut oil to liquid. Add cocoa powder, vanilla, splenda, and espresso powder (if wanted).
  2. Mix thoroughly to combine.
  3. Taste the mixture and add more Splenda to taste. It should taste like a good dark chocolate.
  4. Fill candy mold being careful not to over fill. I put the candy mold on a sheet pan because it is very flexible and easy to spill so all you have to do is stick them in the freezer for about 30 minutes, pop the chocolates out of the mold and ENJOY!
  5. Keep refrigerated.
  6. About 20 pieces
  7. 52 Calories, .4g Protein, 5.9g Fat, 1.2g Carbs, .7g Fiber, .5g Net Carbs
Notes
  1. Best not to eat more than 2 pieces at any given time because the fat content is high and it will make you feel very full.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Hamburger

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Keto HamburgerKeto HamburgerKeto HamburgerKeto Hamburger. And you thought you couldn’t have a lowcarb keto hamburger anymore?  Well think again-you certainly can!  I use a smoked cheddar cheese. Dorset Red and comes from Ford Farms in Dorset, England.  This is the real deal and by far the best smoked cheddar I have ever eaten. Lettuce too much, skip it and add pork skins as a side. If you really think you need a bun you can make them from Carbalose Flour Bread

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.

Hamburger
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Ingredients
  1. ¼-⅓ Lb Hamburger 20% Fat
  2. 2 Oz Cheddar Cheese Good Quality (Smoked)
  3. 2 Bacon Sliced and Cooked
  4. 1½ C Chopped Lettuce (Any Kind You Like)
  5. ¼ C Tomato Diced
  6. ¼ C Onion (Purple Or Yellow) Sliced Or Diced
  7. 2 T Mayonnaise
  8. ¼ t Maggi Seasoning (More To Taste And Optional)
  9. Lawry’s Salt
Directions
  1. Form a patty and sprinkle both sides with Lawry’s salt.
  2. Cook to desired temperate.
  3. When burger is almost finished top with bacon, then cheese and cover to melt.
  4. While burger is cooking cut lettuce, tomato, and onion. Add mayo and mix.
  5. Plate hamburger with your toppings or salad to the side.
  6. Voila! A bunless hamburger with everything you usually put ON a hamburger.
  7. 1 Serving
  8. 821 Calories, 48.3g Protein, 67.1g Fat, 6.1g Carbs, 2.2g Fiber, 3.9g Net Carbs
Notes
  1. I cut a piece of burger and eat it with a bite of “toppings”.
  2. This can of course be served with your favorite dill pickles.
  3. You can also mix a little mustard, low carb ketchup or both into your toppings.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Flank Steak Garlic Blue Cheese Butter

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Low Carb Flank Steak Garlic Blue Cheese ButterLow Carb Flank Steak Garlic Blue Cheese ButterLow Carb Flank Steak Garlic Blue Cheese Butter. All I can say about this is man oh man, this low carb flank steak garlic blue cheese butter is restaurant quality good and the blue cheese butter can actually be used with any number of different cuts of beef steak like a nice thick filet mignon, a New York strip, a rib-eye, and even a great big fat porterhouse.  The accompanying salad is sprouts and veggies with a sugar-free Thai Peanut Sauce.

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Flank Steak & Blue Cheese Garlic Butter
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Ingredients
  1. 4 T Butter Salted
  2. 3 Oz Good Quality Bleu Cheese
  3. ¼ C Green Onions Very Finely Cut (Green Tops Only)
  4. 1 t Crushed Garlic
  5. ¾ Lb Flank Steak
  6. Fresh Ground Pepper
  7. Salt If Necessary
Directions
  1. Melt butter, add garlic & green onion, cook for 2-3 minutes and remove from heat. Crumble bleu cheese into butter and let residual heat melt it about halfway.
  2. Slice meat and lay on plate being careful not to overlap slices.
  3. Add lots of freshly ground pepper
  4. Drizzle sauce over rare to medium rare sliced steak.
  5. Serves 2
  6. Per Person
  7. 470 Calories, 47.0g Protein, 30.2g Fat, 2.5g Carbs, 0g Fiber 2.5g Net Carbs
Notes
  1. There are two secrets to a really good flank steak. The first is that it be cooked no more than medium-rare (I like very rare) and the second is that it is very thinly cut across the grain. I try to cut at a 45 degree angle and not more than a ¼” thick.
  2. The proportions can be adjusted to suit your preference of butter vs cheese, or if you want to knock out the slight sharpness of straight bleu then use Gorgonzola instead.
  3. You could also use shallots in place of the green onions. I have tried it both ways but much prefer the green onions.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/