Tag Archives: glutenfree

Keto Schnitzel ala Holstein

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Keto Schnitzel ala HolsteinKeto Schnitzel ala HolsteinKeto Schnitzel ala Holstein. As we diabetics and low carbers know, wheat flour is a no no, however, we have other tricks to use and one of them is Ground Pork Rinds.  When used as a meat coating, it imparts a very pleasing beautiful golden bronze color to any veal, chicken, or pork schnitzel including this keto schnitzel ala holstein.

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.

Pork Schnitzel ala Holstein
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Ingredients
  1. 1 Lb Pork Cutlets
  2. 1 C Pork Rind Crumbs
  3. 1 Well Beaten Egg
  4. 2 T Butter
  5. 2 T Olive Oil
  6. ¼ C Capers
  7. ¼ C Lemon Juice
  8. 2 T Butter (Yeah, More Butter)
  9. 2 T Butter (Yeah, Even More Butter)
  10. 4 Eggs
  11. Salt & Pepper
Instructions
  1. Lightly salt and pepper each piece of meat, wash in beaten egg, and dredge in crumbs.
  2. Put butter and olive oil in large sauté pan and when butter just starts to turn color add cutlets. When cooked, take out of pan and plate. Return pan to lowered heat. Add lemon juice and capers. Add 2 T butter and swirl. This will thicken your sauce.
  3. In separate pan add ½ T butter and fry each egg over easy and place over cutlets.
  4. Spoon sauce over each egg topped cutlet.
  5. 4 Servings
  6. 569 Calories, 43.9g Protein, 42.0g Fat, 1.7g Carbs, 0.1g Fiber, 1.6g Net Carbs
Notes
  1. This dinner goes well with asparagus and hollandaise and I like it with sauerkraut.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pork Tenderloin-Dijon Garlic Rosemary Glaze

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Low Carb Pork Tenderloin-Dijon Garlic Rosemary Glaze Low Carb Pork Tenderloin-Dijon Garlic Rosemary GlazeLow Carb Pork Tenderloin-Dijon Garlic Rosemary GlazeLow Carb Pork Tenderloin-Dijon Garlic Rosemary GlazeLow Carb Pork Tenderloin-Dijon Garlic Rosemary Glaze. These are the first pictures I have done for this recipe because for many years I have purchased pork tenderloin from my local butcher shop, the pigs are only about 200-220 lbs., hence the tenderloins are only about 8-10 oz. which for me is perfect but not to slice twice, stuff, and bake.  I bit the bullet and bought a conventional tenderloin just to take pics.  I also now use Natural Directions Organic Dijon Mustard and as you can see it does not hold up as well as it is a bit thinner than Grey Poupon so the little crowns look kinda bare.  Not to worry, the taste is absolutely terrific.  I do eat this from time to time but now I just dip a bite of meat into the sauce and if you are looking for a garlicky piquant meal then this low carb pork tenderloin-dijon garlic rosemary glaze is gonna do it 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.

Pork Tenderloin/Dijon Garlic Rosemary Glaze
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Ingredients
  1. 1 Large Pork Tenderloin
  2. ¼ C Dijon Mustard
  3. 3 T Allulose***
  4. 2 t Crushed Garlic***
  5. ½ t Dried Crushed Rosemary
Directions
  1. Make two scores (one left and one right of center) about ½” deep lengthwise on top of the tenderloin and spread the glaze into the furrows.
  2. Bake tenderloin in a preheated 350 degree oven for 45 minutes.
  3. Let rest 5-7 minutes and slice into ¾” medallions which should look like little crowns.
  4. Serves 2-3
  5. 296 Calories, 66.7g Protein, 18.7g Fat, 1.2g Carbs, .2g Fiber 1.0g Net Carbs
Notes
  1. I have a confession. I cook my pork to just a little under medium. I definitely want it pink in the center. If you do not then cook it 5-10 minutes longer.
  2. If you want to feed more than two-three people then a boneless center-cut pork loin is best cut for this.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tartar Sauce

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Keto Tartar SauceKeto Tartar SauceKeto Tartar SauceKeto Tartar SauceKeto Tartar Sauce is such a subjective taste for everyone. This keto tartar sauce is an “original” recipe used in a seafood house I once worked in and I have always loved it.  I think the secret is once again, the grated onion.  I have made it keto with the addition of  Sugar Free Mt. Olive Sweet Relish which can be found on the Netrition website.  The original recipe started with 4 gallons of mayo so this is a real cut down.

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.

Tartar Sauce
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Ingredients
  1. 1 C Mayonnaise
  2. ½ C Low Carb Sweet Relish***
  3. 2 T Grated Onion
  4. 2 T Lemon Juice
  5. 1 T Worcestershire Sauce
Directions
  1. Mix all ingredients and refrigerate.
  2. 12 Servings
  3. 122 Calories, .2g Protein, 13.2g Fat, 0.7g Carbs, 0,0g Fiber, 0.7g Net Carbs
Notes
  1. The grated onion is key to success here.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Rosemary Aioli

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Low Carb Rosemary AioliLow Carb Rosemary AioliThis Keto Rosemary Aioli was part of an appetizer I first served long ago and far away as part of a catered 25th wedding anniversary affair for two people.  The setting was Virginia in August, on a 60 acre farm down by their water spring surrounded by huge beautiful trees.  Now get this; it was a surprise from the husband to his wife.  How cool is that? Formally set table and I even printed fancy menus.

I had eaten the appetizer recipe many times much to my own gustatory delight, but can no longer do so because of the carb content, but the keto rosemary aioli …I have used it ever since.  It is literally good on a brick but probably best served on the side with rack of lamb, a good steak, or prime rib. This recipe is a couple places on the internet but it is so good and I use it so often that I am putting it 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.

Rosemary Aioli
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Ingredients
  1. ¾ C Mayo
  2. 1 T Lemon Juice
  3. 1 T Balsamic Vinegar
  4. 2 t Dijon Mustard
  5. ¾ t Dried Crushed Rosemary
  6. ½ t Crushed Garlic
Instructions
  1. Whisk all ingredients in small bowl to blend.
  2. Refrigerate for several hours to allow the flavors to marry.
  3. 8 Servings
  4. 140 Calories, 0.1g Protein, 15.2g Fat, 0.7g Carbs, 0.1g Fiber, 0.6g Net Carbs
Notes
  1. Recipe from a November 2000 Bon Appetite
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cranberry Orange Relish

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Low Carb Cranberry Orange RelishCranberry Orange RelishThis Low Carb Cranberry Orange Relish is so easy to make it’s pathetic. It is also pathetically good.  With leftovers you can make Cranberry Orange Mousse and Cranberry Orange Cream Cheese Pie. This is not just for Thanksgiving anymore. I buy bags and bags of cranberries and freeze them so we can eat it whenever we want. It is easy enough to cut this recipe in half if you don’t want so much at one time…but you will.

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 Relish
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Ingredients
  1. 1 12 oz. bag fresh or frozen cranberries. If frozen only thaw slightly before processing.
  2. 1 Medium Honeycrisp or Granny Smith apple peeled, seeded and rough chopped
  3. 20 Drops EZ-Sweetz*** or to taste
  4. 1 T Orange Extract
  5. 1 C Water
Instructions
  1. Put cranberries and apple chunks in food processor and pulse until you have small pieces. Do not over-process. Transfer to saucepan, add water and simmer about 10-15 minutes.
  2. Add orange extract and sweetener, cool and refrigerate. Good luck eating ¼ cup-it is very easy to eat a whole lot of this stuff but hey, even ½ cup only has 7½g net carbs.
  3. 12 ¼ C Servings
  4. 21 Calories .2g Protein, 0.0g Fat, 5.2g Carbs, 1.5g Fiber, 3.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Greek Salad With Creamy Feta Dressing

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Low Carb Greek Salad With Creamy Feta DressingLow Carb Greek Salad With Creamy Feta DressingThis Low Carb Greek Salad With Creamy Feta Dressing is so good on a warm summer day.  Everything is fresh with the flavors of oregano and mint which the Greeks are so famous for.  My personal theory is:  To put anything you want into a salad so if you have your own favorite ingredients then…go for 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.

Greek Salad With Creamy Feta Dressing
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Dressing Ingredients
  1. ½ C Mayonnaise
  2. 2 T Olive Oil
  3. 1 T Fresh Lemon Juice
  4. 1 T Red Wine Vinegar
  5. 1 T Dried Oregano (Can Use More)
  6. 1 t Dried Mint (Can Use More)
  7. 1 t Worcestershire Sauce
  8. 1 t Crushed Garlic
  9. 1 t Dried Parsley
  10. ¼ C Crumbled Feta Cheese
  11. Salt & Freshly Ground Black Pepper
Salad Ingredients
  1. 1 C Pitted Kalamata Olives
  2. 1 C Tomato Chunks
  3. 1 C Diced Orange, Yellow Or Red Peppers (Or Mix & Match)
  4. 1 C Chopped Green Onion Tops
  5. 1 C Artichoke Hearts
  6. 1 C Cucumber
  7. 1 C Feta Cheese
  8. 1 C Diced Purple Onion
Directions
  1. Process dressing ingredients in small Cuisinart except the salt & pepper until blended and mostly smooth.
  2. Add salt & fresh pepper to taste.
  3. Refrigerate for at least 2 hours before serving.
  4. Cut salad ingredients into chunky pieces and toss with dressing.
  5. May be served with an underlayment of lettuce as a garnish but Greek salad would not generally be served with lettuce.
  6. 8 Servings
  7. 228 Calories, 3.1g Protein, 19.9g Fat, 9.5g Carbs, 1.9g Fiber, 7.6g Net Carbs
Notes
  1. If there is one thing the Greeks do it is to use oregano and mint liberally.
  2. I think it easier to let people salt and pepper their own salad as the dressing is so tasty piquant they may not need any.
  3. All ingredients listed are included in nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Coleslaw

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Low Carb ColeslawLow Carb Coleslaw. I have served this to-die-for low carb coleslaw to unsuspecting people who think it is the best slaw they have ever eaten-little did they know.  Great for a picnic-indoors or out. Perfect with Southern Deep Fried Chicken, and Guacamole Egg Bombs.

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.

Coleslaw & Dressing
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Ingredients
  1. ½ C Mayo
  2. ½ C Sour Cream
  3. 1½ T White Vinegar
  4. 1½ T Lemon Juice
  5. 1 T Grated Onion
  6. 2 t Celery Seed
  7. 1 t Dry Mustard
  8. ½ t Paprika
  9. ¼ t Salt
  10. ¼ t Pepper
  11. 5 Drops EZ-Sweetz Liquid Splenda***
  12. 1 Medium To Large Head Cabbage Finely Shredded
Instructions
  1. Mix all ingredients except shredded cabbage and check for taste. If you like it sweeter, add more Splenda, 1 drop at a time.
  2. Add in cabbage and toss to coat. I use a mandoline which makes your slaw slices fine and evenly cut.
  3. This slaw will not ‘weep’ much liquid because there is very little salt and no sugar in it.
  4. Serves 8
  5. 250 Calories, 2.5g Protein, 23.3g Fat, 7.5g Carbs, 3.0g Fiber, 4.5g Net Carbs
Notes
  1. If you have a little dressing left over, it saves quite well in the refrigerator or...it makes a really good salad dressing and pairs well with avocados and tomatoes.
  2. A little tip here: To get the finest cutting, it’s best to start shredding at the top of the cabbage and work down to the core, then take out the core and then finish shredding. Don’t worry about taking the outer cabbage leaves off if they are still a bright green as they add great color. You’re going to end up with a lot of shredded cabbage but as the dressing is mixed into it, it will “shrink”.
  3. I love the piquancy of the mustard-grated onion-sweetness combination and if you don’t, then by all means adjust accordingly.
  4. I eat at least 4-5 helpings of this a week and have it in the refrigerator almost all the time during the summer.
  5. Notice I do not use slaw mix. Slaw mix has carrots in it and for anyone watching their carbs, carrots are little sugar bombs so I steer clear of them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Powerhouse Muffins

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Low Carb Powerhouse MuffinsLow Carb Powerhouse Muffins. I used to make 24 of these Powerhouse Muffins everyday for a restaurant-catering company I worked for and people stood in line to get them when they were delivered.  They were so good that I adapted them to low carb-and they are still so good.  I hope you’ll agree.

 

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.

Powerhouse Muffins
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Put Into Large Bowl In Order
  1. 2 Small Grated Zucchini
  2. 1 Small Grated Yellow Squash
  3. 1 Grated Carrot
  4. ½ C Grated Granny Smith Apple
  5. 1 C Wheat Bran
  6. 1 C Allulose***
  7. ¾ C Almond Meal
  8. ½ C Coconut Flour
  9. ¼ C Golden Flaxseed Meal
  10. ½ t Salt
  11. ¾ t Soda
  12. 2 t Cinnamon
  13. 1 T Grated Orange Peel
  14. ½ C Desiccated Coconut
  15. ½ C Chopped Pecans
Mix
  1. 2 Eggs
  2. ½ C Melted Coconut Oil (Butter Will Work As Well)
  3. 1 T Vanilla
  4. 1 T Orange Extract
  5. 2 T Molasses
  6. ⅓ C Allulose***
Instructions
  1. Pour wet ingredients over dry ingredients and toss until just mixed.
  2. Spray a non-stick medium size muffin pan. I use a USA Crown Muffin Pan-It is the absolute perfect size for all kinds of muffins.
  3. Use a heaping, and I do mean heaping size #16 Scoop. This is a ¼ cup scoop but if you try to use a ¼ cup it will not be enough to fill the muffin-hole space and you will have extra batter-not good.
  4. Bake at 325 degrees 30 minutes then let rest 10-15 minutes on counter. They need to set and if not, the top may come off...and you'll have to gasp...eat it.
  5. Gently take out of pan.
  6. These are terrific slathered with butter for breakfast.
  7. 12 Super Healthy Medium Size Muffins
  8. 260 Calories, 6.3 Protein, 18.4g Fat, 17.4g Carbs, 8.5g Fiber, 8.9g net carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Blue Cheese Dressing

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Low Carb Blue Cheese DressingKeto Blue Cheese DressingKeto Blue Cheese DressingKeto Blue Cheese DressingKeto Blue Cheese Dressing.  Who doesn’t love a Classic Keto Blue Cheese Dressing?  We eat this on salads, with Zero Carb Buffalo Wings, and of course dip celery sticks into it. Fabulous with Beef & Blue Cheese Parmesan Bake This recipe is from an old friend’s self-published book entitled Cooking With Anne.  Anne and I have served many wonderful dinner parties together and I used to make it by the gallon in the restaurant. Anne’s recipe is by far the best I have made.  It is absolutely spot on.

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.

Blue Cheese Dressing
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Ingredients
  1. ½ C Sour Cream
  2. ½ C Mayonnaise
  3. 2 T Lemon Juice
  4. ½ t Salt
  5. ¼ t Garlic Powder
  6. ¼ t Celery Salt
  7. ¼ t Pepper
  8. ¼ t Paprika
  9. 4 oz Good Quality Roquefort Cheese
Directions
  1. Put cheese into a metal bowl and on low heat melt it about halfway. You want to still have chunks.
  2. Mix all other ingredients and when cheese is finished blend in gently.
  3. Refrigerate.
  4. 8 Servings
  5. 175 Calories, 3.5g Protein, 17.4g Fat, 1.2g Carbs, 0g Fiber, 1.2g Net Carbs
Notes
  1. About all I can say is this dressing is the best I have ever made and I have made plenty a gallon.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto New England Clam Chowder

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Low Carb New England Clam ChowderLow Carb New England Clam ChowderLow Carb New England Clam ChowderLow Carb New England Clam ChowderKeto New England Clam Chowder. I learned to make Clam Chowder 45 years ago (my, my how time flies) from “Chef Bob” who was of course from Boston.  There are (were) two secrets.  One is using salt pork (not bacon) and the other is the addition of thyme.  My only change from the original is that I have cut out the potatoes and flour and use pureed cauliflower to thicken and used daikon radish rather than potatoes.  Sadly, unless perhaps from a restaurant supply house you can no longer get real salt pork anymore.  Oh, for sure if you lived in North Carolina or a couple other southern states but not here in Portland town. The crap in the grocery stores is just that, crap-not cured with salt anymore and as much as I have said salt pork has always been a key ingredient, I too now have to resort to bacon.  Now, I do have access to fabulous bacon so, at least half the battle is won in the making of this fabulous keto New England Clam Chowder.

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.

New England Clam Chowder
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Ingredients
  1. ½ Lb Double Smoked Thick Sliced Bacon If Possible. Mine Is 8 Slices Per Lb
  2. 2-3 C Daikon Radish Cut Into Wedges
  3. 1 C Onion ¼” Dice
  4. 6 Cans Chopped Clams (Including Juice)
  5. ¼ t Dried Thyme (Slightly More To Taste)
  6. 2 C Water
  7. 2 C Heavy Cream
  8. 2-3 t Chicken Base Paste (I use a premium chicken base made by R L Schreiber)
  9. 1-2 C Cooked & Puréed Cauliflower (This Is Your Thickener)
  10. Fresh Pepper to Taste
  11. Correct Seasoning When Finished
Instructions
  1. Cut & cook daikon radish about 30 minutes (until tender) in 2 C water.
  2. Dice bacon into ¼” pieces. This is pretty small and the easiest way to do it is to have the bacon partially frozen. Sauté on medium low until very crispy. Should take about 15-20 minutes. Remove bacon and retain half the fat.
  3. Sauté onions in remaining fat until translucent.
  4. Put the thyme in the palm of your hand, crush it, and add to onions.
  5. Add clams & juice.
  6. Add diakon radish, remaining water, heavy cream, ½ of the crispy bacon and bring to simmer for 10-15 minutes.
  7. Stir in puréed cauliflower to thickness desired.
  8. Correct seasoning to taste.
  9. Put soup in bowl and sprinkle on rest of bacon.
  10. If you have any leftover soup just add the rest of the bacon lardons.
  11. 6 Servings
  12. 403 Calories, 5.2g Protein, 36.3g Fat, 6.2g Carbs, 1.7g Fiber, 4.5g Net Carbs
Notes
  1. If you have bottled clam juice all the better and you can sub it for some or all of the water.
  2. New England clam chowder does NOT have celery in it. Celery, carrots, and the Lord forbid corn, are all extenders and they do not add to the flavor. The key word is CLAM-not celery.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Eggplant French Fries

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Low Carb Eggplant French Fries

Low Carb Eggplant French Fries

Low Carb Eggplant French Fries. I can’t think of anyone I have ever known who doesn’t love them and they are certainly just as good if not better, than regular ole fries, so so easy to make, and they go with about anything.  Do not mistake these low carb eggplant French fries for some baked-in-the-oven version, these are the real deal fried in lard but most often, and when I have it, I use duck fat.

Is that ketchup you ask?  Yes it is, a Sugar-Free Ketchup.  I do use it in recipes of all stripes but with fries I use it just naked.

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.

Eggplant French Fries
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Ingredients
  1. 1 Medium-Large Eggplant
  2. 1 Egg
  3. 1 C Parmesan Cheese
  4. Oil For Frying (I Use Lard Or Duck Fat)
  5. Salt
Directions
  1. Peel eggplant and cut into “fries”.
  2. Whip egg and coat eggplant fries.
  3. Put cheese in a one gallon plastic bag, add fries and shake until coated.
  4. Heat oil to 350-360 degrees and carefully add ½ cheese covered fries. Let fry undisturbed for several minutes and then carefully turn them. Let them get a little past golden brown.
  5. Remove from oil, place on a paper toweled sheet pan and put in warm oven.
  6. Repeat with last ½ fries.
  7. Sprinkle with salt.
  8. 4 Servings
  9. 250 Calories, 10.8g Protein, 16.6g Fat, 7.6g Carbs, 3.1g Fiber, 4.5g Net Carbs
Notes
  1. I eat these dipped in sugar-free ketchup***.
  2. If you end up needing a little more Parmesan cheese no big deal. It will only add a few more calories and really, who cares if you eat a bit more cheese-I certainly don't.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto New York Cheesecake

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Low Carb New York CheesecakeLow Carb New York CheesecakeKeto New York Cheesecake. The secret to this Keto New York Cheesecake is definitely the Crust-I mean seriously, how tough is it to make a good keto cheesecake for Pete’s sake?

April 7th, 2011 I submitted a Cheesecake recipe using GG BranCrisps as the crust base.  It won some contest and I received a free case of the product.  I have to say I am a little embarrassed by it but hey, who isn’t embarrassed every once in a while but the one below is far, far better.  So I guess if Iamketoincanada thinks her cheesecake is the best low carb keto cheesecake ever, and it’s based on mine, what does that make my cheesecake?  Maybe the Best Ever, Ever?

You will not be able to tell the difference between this keto New York cheesecake and any dense, stick to the roof of your mouth, New York cheesecake.  It’s the crust and nothing but the crust and now that you have the crust recipe you can apply it to any recipe calling for a graham cracker crust and I would think any low carber would find this an invaluable recipe for any number of pies.

Not exactly a picture of cheesecake, I know, but the picture is a piece of must have equipment.  I use it to tamp down the crust in this recipe, crush juniper berries, meats and to pound all kinds of things.  It is very heavy and I have not found any other meat pounder that begins to compare.  Norpro Meat Pounder.

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.

New York Cheesecake
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Crust
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ C Allulose*** Paleo Or 12 drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
  4. ¾ C Melted Butter
Filling
  1. 24 Oz-3 Packages Original Philadelphia Cream Cheese
  2. 1 T Vanilla Extract
  3. ¾ C Allulose*** or 18 Drops EZ-Sweetz Liquid Sucralose***
  4. ¼ C Heavy Cream
  5. 3 Eggs
Topping
  1. ½ C Sour Cream
  2. ½ t Vanilla Extract
  3. 1 Drop EZ-Sweetz Liquid Sucralose***
Crust
  1. Preheat oven to 350°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and Allulose and process until pecans are ground.
  4. Add pecan mixture to almond flour and mix in melted butter.
  5. Spread crust around bottom and up sides of 9" spring-form pan.
  6. Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. Put on counter to cool.
Filling
  1. Beat cream cheese, vanilla, and sweetener until smooth.
  2. Add eggs 1 at time and blend on low only until mixed.
  3. Add heavy cream and just blend.
  4. The idea is to have as few air bubbles as possible.
  5. Fill baked crust. It will be full-but have no fear.
  6. Bake 10 minutes at 325°, turn down heat to 300° and bake 30-35 minutes longer or until just barely set in center.
  7. Remove from oven, cool completely, on counter top.
Topping
  1. Mix well and cover top of cooled cheesecake being careful not to get on crust.
  2. Return to preheated 400° oven for 8 minutes.
  3. Cool again. Cover, and refrigerate for at least 4 hours. Overnight is better. The longer it is in the refrigerator the more dense it will become.
  4. I add 6 medium mashed up strawberries, 2 T of water, and mix with 1 drop EZ-Sweetz Liquid to top my cheesecake. If any topping is added it will increase carbs just slightly.
  5. 16 Servings
  6. 323 Calories, 7.0g Protein, 31.9g Fat, 5.4g Carbs, 2.2g Fiber, 3.2g Net Carbs
Notes
  1. Sour Cream topping is optional but traditional and included in nutritionals.
  2. I personally use EZ-Sweetz Liquid Sucralose to make my cheesecakes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
For a smaller crust:

Smaller Crust
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Ingredients
  1. 1¾ C Almond Flour
  2. ½ C Ground Pecans
  3. 6 T *Just Like Sugar or 9 drops EZ-Sweetz Liquid Sucralose
  4. ½ C Melted Butter
Notes
  1. I personally use EZ-Sweetz Liquid Sucralose to make my cheesecakes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/