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Keto Walnut Pecan Tart

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Keto Walnut Pecan TartKeto Walnut Pecan TartKeto Walnut Pecan TartKeto Walnut Pecan Tart.  WOWIE.  It has long been a dream of mine to make this keto walnut pecan tart and for many reasons it has not happened until now.  I lived at an altitude in excess of 10,000 in Colorado that simple would not permit it.  No matter what you did the filling would actually boil out of the shell you know, kind of like; a volcano. I have a cook book that I have had for a gazillion years which has a recipe for the Walnut Pecan Tart which I have made, but not for maybe 28-30 years and for sure not successfully.  My memory is that it was to die for and let’s face it we all have fears and mine was failing to make a recipe LCHF and keto for diabetics that would even work.  Then, I kinda forgot about it until a couple of weeks ago when I made a Basic Pie Crust just to have on hand and take fresh pictures of.  I stuck it in the freezer and then began stewing on how to maybe make that danged keto walnut pecan tart.  I did try to make a low carb pecan pie a couple of years ago using another low carb-keto blogger’s recipe that said to use glycerin and it was a disaster.  The glycerin jacked my blood sugar through the roof and I can assure you, this one does not and if you are diabetic I urge you to always check your blood sugar levels.  I subsequently questioned her about it, she left it up, and then many months later she finally changed the recipe but not before untold 1000’s of people had pinned and made it.  Sheesh.  I now have a sister recipe to this one called Keto Crack Pie  (yes, an homage to the famous Momofuko crack pie in NYC) and it is to die for.  Same crust, no nuts and tastes like a melt-in-your-mouth brown sugar pie.

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.

Walnut Pecan Tart
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Smaller Crust 8”
  1. 1¾ C Almond Flour
  2. ½ C Ground Pecans
  3. ½ C Allulose
  4. ½ C Melted Butter
Filling
  1. 2 Eggs
  2. 1 C Allulose
  3. ½ C Melted Butter
  4. ¼ C SugarFree Maple Syrup***
  5. 2 T Heavy Cream
  6. 1 t Vanilla Extract
  7. 2 T Brandy (Optional)
  8. ½ C Chopped Walnuts
  9. ½ C Chopped Pecans
Crust
  1. Preheat oven to 340°.
  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. Mix all ingredients and press into an 8"x1¼” removable bottom cake pan, a corresponding sized spring-form pan or even a 9" glass pie dish.
  6. Blind bake crust 12-15 minutes and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn just ever so slightly brown. If it has puffed up again knock it back down.
  7. Leave oven on.
Filling
  1. In order add and mix: Eggs, syrup, melted butter, and vanilla to a medium bowl & beat until smooth. Add heavy cream and brandy, if using, and mix thoroughly.
  2. Beat in Allulose 4 T at a time until smooth.
  3. Fold in nuts, pour into pie shell, and bake for 25-30 minutes. Tart will puff up and then fall when removed from the oven and should just giggle a little in the center.
  4. Put on rack and cool completely.
  5. For the very best results cover and refrigerate for at least 4-5 hours as the tart will get really thick just like any other pecan pie.
  6. Serve with a dollop of whipped cream.
  7. 10 Servings
  8. 415 Calories, 7.3g Protein, 42.2g Fat, 6.5g Carbs, 3.5g Fiber, 3.0g Net Carbs
Notes
  1. Nutritionals include crust.
  2. For a pecan tart or pie, substitute the walnuts for more pecans.
  3. Don’t think your crust will be dry. The filling soaks into it and it becomes just as dense and chewy as the filling.
  4. Nuts will not float to the top but should stay nicely placed throughout the tart. (See Picture)
  5. Absolutely no need to grease pan as crust has so much butter in it. Each wedge will come out slicker than a whistle.
  6. Don't ask me how you can turn the ingredients listed into an absolutely fabulous low carb walnut pecan tart. It is beyond me and with a keto fat ratio of 91%.
  7. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol, oligosaccharides or food grade glycerin(e) and one of them is they are not as low in carbs as you may have been lead to believe.
  8. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Broccoli & Thai Peanut Sauce

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Low Carb Broccoli & Thai Peanut SauceLow Carb Broccoli & Thai Peanut SauceLow Carb Broccoli & Thai Peanut Sauce. Not really sure how to describe the flavors of this fabulous dish except to say…well…it’s fabulous. No, not some ole limpy, watery, broccoli but charred broccoli.  I love charred broccoli as in Broccoli With Brown Butter Fish Sauce and probably just about any other way someone would serve it to me, and low carb broccoli & Thai peanut sauce is over the top and here is yet another Sweeter Spicier Thai Peanut Sauce.

I wouldn’t want you to think that broccoli is the only thing you can use this Thai peanut sauce on because that wouldn’t be true.  It is wonderful on sautéed eggplant and as a salad dressing on boiled mung bean sprouts with other Asian vegetables.  And I am sure you will come up with many other ways to use 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.

Broccoli & (Another) Thai Peanut Sauce
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Ingredients
  1. 1½ Lbs Fresh Broccoli
  2. 3 T Olive Oil
  3. 2 T Smooth Peanut Butter
  4. 2 T Coconut Milk
  5. ½ T Tamari
  6. ½ T SugarFree Rice Wine Vinegar
  7. ½ T Allulose***
  8. 1 t Fish Sauce
  9. 1 t Lime Juice
  10. ½ t Crushed Garlic***
  11. ⅛ t Crushed Red Pepper
  12. ¼ C Crushed Peanuts (Garnish)
Instructions
  1. Preheat oven to 500°
  2. Cut broccoli into bite-size spears and yes, the stems too. (Not the woody stuff but at least 4”-5”)
  3. Line a baking pan with foil, add broccoli, drizzle with olive oil, and toss well.
  4. Put into oven and cook about 20 minutes or until they are darkened and charred.
  5. Meanwhile mix rest of ingredients except peanuts into a thin slurry. If too thick add water 1 t at a time.
  6. Put into serving bowl, drizzle with peanut sauce, and sprinkle with crushed peanuts.
  7. 4 Servings
  8. 234 Calories, 8.8g Protein, 18.8g Fat, 12.3g Carbs, 6.1g Fiber, 6.2g Net Carbs
Notes
  1. I don’t buy great big whole heads of broccoli as any grocery store selling it this way is cheating and charging you for what should be THEIR wastage-not yours.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pecan Sandy Bars

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Keto Pecan Sandy BarsKeto Pecan Sandy BarsKeto Pecan Sandy BarsKeto Pecan Sandy Bars.  To set the stage:  The day before Christmas I was making a Pie Crust, taking pictures as replacement, and had quite a bit left over so I threw it into a container and then into the freezer.  Several hours later, and realizing how wonderful the pie crust is, it came to me that perhaps with little to no changes I could make kind of a shortbread cookie with it so I hauled it out of the freezer to thaw and proceeded from there and like wow, these are ridiculously good.  I know there are other recipes for pecan cookies but my adage has been and remains that for maximum flavor you need to take advantage of Surface Area and what better way to do this than to grind an ingredient. Now, I do have a Carbalose Duck Fat Shortbread Cookies recipe but keto pecan sandy bars don’t have any grains in them so they are totally keto ~ paleo. Oh, and did I mention they have fat in them?  Yeah, lots & lots & lots of fat.

When I was diagnosed with diabetes on September 17, 2010 my first thought was probably the same as most diabetics:  Uh oh, I am never going to be able to again have______fill in the blank and I now realize that is such baloney. Examples: The recipe that eventually launched this site Carbalose Bread,  Butter Pecan Ice Cream, and this recipe for Keto Pecan Sandy Bars.  Gads, I can go to nearly any country in the world and enjoy low carb version of their foods.

So, we all have inspirations from time to time and these keto pecan sandy bars is one of mine.  I am inspired by fabrics and colors and textures hence King Size Quilts and for 40+ years as a chef, I have been inspired by foods and their ingredients.

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.

Pecan Sandy Bars
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Ingredients
  1. 2¼ C Almond Flour
  2. 1¼ C Pecans
  3. ½ C Allulose***
  4. 1 T Flaxseed Meal
  5. 1 T Ground Chia Seeds
  6. ¾ C Melted Butter
Instructions
  1. Preheat oven to 325°.
  2. Put almond flour in large bowl.
  3. Add pecans, allulose, flaxseed meal, & ground chia seeds in processor and grind all together until pecans are finely done. Add to almond flour and mix thoroughly.
  4. Add melted butter and mix really well.
  5. Spread evenly in 10”x10” baking pan and press well making sure to press the sides and corners.
  6. Taking a knife (or better yet a bench scraper) cut to bottom of pan (scoring) to get either 12 or 16 cuts.
  7. Bake 25-30 minutes until barely beginning to color on top.
  8. Remove from oven, allow to cool 10 minutes, re-cut scores, and cool completely.
  9. 16 Servings
  10. 186 Calories, 3.9g Protein, 18.3g Fat, 4.3g Carbs, 2.5g Fiber, 1.8g Net Carbs
  11. 12 Servings
  12. 248 Calories, 5.2g Protein, 24.4g Fat, 5.8g Carbs, 3.3g Fiber, 2.5g Net Carbs
Notes
  1. Bars should tamp to about ½" thick. If you use a smaller pan than suggested yes, they will be thicker but will need a time & temperature adjustment to get crispy.
  2. No need to grease pan as they will come out quite easily.
  3. When cooled the bars will be very crunchy and melt in your mouth…just like the original pecan sandies. I didn't try it because these are so good on their own but maybe ½ C of sugar-free desiccated coconut and ¼ C more butter might be pretty tasty too.
  4. I grind lots of chia seeds in my spice grinder and since it never takes much of it, I do a lot at one time and keep them in the freezer for future use. Again going back to surface area and why it is so important.
  5. I hope you can see from the pictures that I made two batches. The first pic was cut into 16 and the pan pic was into 12 pieces which made them squares.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Kugelis

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Low Carb KugelisLow Carb KugelisLow Carb KugelisKeto Kugelis. The only question here is:  Do you like bacon? This is an old Lithuanian/Polish dish and is probably made differently by as many people as there are who make it.  Originally a peasant dish made with bacon, grated potatoes, and onions with lots of eggs and milk, it is still made (mostly) the same way today.  Yes, I have onions in mine but have subbed daikon radish for the high carby potatoes and heavy cream for milk and in one word it…is…delicious.  With the invention of some modern appliances like a food processor this is pretty easy to make, it makes a lot and I think I know why.  Way back when as mostly people lived on farms and had lots of little mouths to feed, Kugelis could feed a small army of (children) farm workers and…all the ingredients were not only inexpensive, they were readily available on any farm.  I can’t imagine this this but the women grated the potatoes and the onions on the smallest holes on probably what was some really old grater.  It will look like a pudding before you cook it but rest assured it is not after it has baked.  I guarantee you will not be able to tell any difference between this keto kugelis and any other high carby original and if you have leftovers?  Put a couple of eggs on top and eat it for a super hearty breakfast.

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.

Kugelis
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Ingredients
  1. 2 Lbs Daikon Radish (Or About 8 Cups Shredded)
  2. 1 Lb Bacon
  3. 1 Medium Grated Onion (Shallots)
  4. 6 T Melted Butter
  5. 8 Beaten Eggs
  6. ½ C Heavy Cream
  7. 1 T Flaxseed Meal
  8. 1 T Ground Chia Seeds
  9. 2 t Salt
  10. 1 t Pepper
  11. ½ t Nutmeg (Optional But Good)
  12. Sour Cream (Garnish)
  13. Green Onion Tops (Garnish)
Instructions
  1. Preheat the oven to 350°.
  2. Sauté the bacon leaving all fat in pan. Crumble cooled bacon and put into a large bowl.
  3. Grate onion in processor on smallest grate possible. Add to bacon.
  4. Peel, grate, & rinse daikon radish squeezing out all excess water. Add to bowl.
  5. Add melted butter & bacon fat to bowl.
  6. Add heavy cream, rest of ingredients and mix well.
  7. Pour into ungreased 10”x10” or 9”x13” pan and bake for 50-60 minutes.
  8. 12 Servings
  9. 284 Calories, 10.4g Protein, 24.2g Fat, 4.8g Carbs, 2.0g Fiber, 2.8g Net Carbs
Notes
  1. If you don’t have a small hole grater then process by pulsing for 3-4 seconds twice which ought to get you what you want for texture.
  2. Wait until you smell your kitchen as this cooks…unbelievable.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bacon Thyme Cauliflower Rice

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Low Carb Thyme Bacon Cauliflower RiceLow Carb Thyme Bacon Cauliflower RiceLow Carb Bacon Thyme Cauliflower Rice.  I just kinda threw this together on a Sunday afternoon and it was so good I decided to post it.  You can see from the ingredients picture how simple it is.  I was originally going to use that olive oil along with the bacon grease but since I had some duck fat left over from a duck breast I did the other day, I used it instead.  Sometimes just a little of this and a little of that gives you something really good to eat. Low Carb Bacon Thyme Cauliflower Rice. Try it sometime. It will be rewarding, fun, and easy.

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 Thyme Cauliflower Rice
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Ingredients
  1. 1 Medium Head Riced Cauliflower (Always Include The Core) (About 4-5 C)
  2. 2 Thinly Sliced Shallots (Or Medium Onion)
  3. ½ Lb Bacon
  4. 2 T Olive Oil
  5. 2 t Dried Thyme
  6. Salt & Pepper To Taste
Instructions
  1. Fry bacon reserving fat in the pan.
  2. Crumble bacon and set aside.
  3. Turn down heat, add shallots & thyme and cook to translucent. Set aside.
  4. Turn up heat to medium, add olive oil to remaining bacon grease, add cauliflower and fry until beginning to brown.
  5. Add back bacon and shallots and heat to temperature.
  6. Add salt & pepper to taste.
  7. 6 Servings
  8. 149 Calories, 7.3g Protein, 11.5g Fat, 6.0g Carbs, 2.6g Fiber, 4.4g Net Carbs
Notes
  1. I don't know about you but if you buy your cauliflower already riced, and I do not, this is about as simple as it gets.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crustless Mushroom Pie

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Keto Crustless Mushroom PieKeto Crustless Mushroom PieLow Carb Crustless Mushroom PieKeto Crustless Mushroom Pie.  There is no doubt that I love mushrooms and they are used in many recipes throughout this site but this recipe is over the top and filled with them so if you  like mushrooms, this is for you.  The dried porcini mushrooms and dust that I use are from right here is Oregon at Pistol River Mushrooms and again, I use both in many recipes.  If you’ve never used porcini dust it’s a flavor punch like no other, is umami on steroids, and this keto crustless mushroom pie uses 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 Mushroom Pie
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Ingredients
  1. 1 Lb Portobello Mushrooms (About 3)
  2. ½ Lb Button Mushrooms
  3. 2 Oz Dried Porcini Mushrooms***
  4. 2 Oz Dried Trumpet Mushrooms
  5. Hot Water To Hydrate Dried Mushrooms
  6. 4 Oz Squeezed Spinach
  7. 1 Medium Onion
  8. ¼ C Olive Oil
  9. 2 T Butter
  10. 8 Oz Shredded (Grated) Gruyere Cheese
  11. 3 Beaten Eggs
  12. 1½ C 40% Heavy Cream
  13. ½ t Porcini Dust***
  14. 1 T Sherry
  15. 1 t Salt
  16. ½ t Pepper
  17. ½ t Dried Thyme
  18. ½ t Nutmeg
Instructions
  1. Preheat oven to 350°.
  2. Mix dried mushrooms and add just barely enough very hot water to moisten them.
  3. Clean gills out of portobello mushrooms. Slice into very small pieces. Set aside.
  4. Slice button mushrooms, add portobellos and chop vigorously into very small pieces. This can also be done by pulsing in a food processor. You do not want it pulverized but you do want it chopped pretty finely.
  5. Add 3 T olive oil to medium high large pan and cook mushrooms until they just begin to brown. After cooking you should end up with about two cups of mushrooms. You may have to cook these in two batches. Set aside.
  6. Finely chop onion, turn down heat, add 1 T butter to pan and slowly cook onion to just beginning to caramelize.
  7. Grate Cheese.
  8. In medium mixing bowl add beaten eggs, sherry, thyme, porcini dust, salt & pepper, nutmeg, heavy cream, and mix well.
  9. Liberally butter dish glass pie pan with 1 T butter.
  10. Sprinkle onions on bottom, then spinach, ½ cheese, all the mushrooms, ½ cheese again, and slowly pour cream mixture over all.
  11. Put into oven for 15 minutes then turn oven down to 325° and cook additional 20-25 minutes or until pie is finished cooking and has just begun to brown on top.
  12. Put on counter until well cooled. It needs to be cool to cut. If you are in a hurry no problem, but it will begin to run.
  13. 8 Servings
  14. 408 Calories, 12.4g Protein, 36.2g Fat, 4.6g Carbs, 1.6g Fiber, 3.0g Net Carbs
  15. 6 Servings
  16. 545 Calories, 16.5g Protein, 38.6g Fat, 6.1g Carbs, 2.1g Fiber, 4.0g Net Carbs
Notes
  1. The idea of the mushrooms is to end up with 2 full cooked cups. It doesn't really matter what kind you use but of course the different varieties add a more complex overall flavor and the porcinis are a kiss from heaven.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Asian Slaw

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Low Carb Asian SlawLow Carb Asian SlawLow Carb Asian SlawLow Carb Asian Slaw.  I have become so fond of eating low carb Asian food of any kind that this low carb Asian Slaw is a natural addition to my repertoire.  It is as beautiful and easy as it is tasty.  Napa (Chinese) cabbage is traditional but I think, if you wanted, you could use a lot of other greens and for me Bok Choy comes to mind as it is now my go to lettuce unless…I am doing a specialty salad like the Parmesan Artichoke Heart Shrimp Salad or the very famous Canlis Salad.

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.

Asian Slaw
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Ingredients
  1. 3 C Shredded Chinese (Napa) Lettuce
  2. 1 C Shredded Jicama
  3. 1 C Shredded Daikon Radish
  4. 1 C Slivered Snow Peas (On The Bias)
  5. 1 C Slivered Red Pepper
  6. 1 C Slivered Purple Onion (Or Shallots)
  7. 1 C Boiled Sprouts (Drained Well And Cooled To Cold)
  8. 1 C Finely Chopped Cilantro
  9. ½ C Green Onion Tops
  10. 3 T Tamari
  11. 2 T Rice Wine Vinegar
  12. 2 T Lime Juice
  13. 4 t Allulose***
  14. 2 t Powdered Ginger
  15. 2 t Crushed Garlic***
  16. 2 t Fish Sauce (Optional But Really Good)
  17. 2 t Dried Mint (Again, Optional But Really Good)
  18. 2 t Sesame Seeds
Instructions
  1. Combine all vegetables in a large bowl.
  2. Mix rest of ingredients except sesame seeds in a small bowl and add to vegetables.
  3. Toss well and refrigerate for at least 30 minutes.
  4. Toss again.
  5. Put into a large serving bowl and sprinkle with sesame seeds.
  6. 8 Servings
  7. 37 Calories, 2.3g Protein, 0.2g Fat, 7.3g Carbs, 2.4g Fiber, 4.9g Net Carbs
Notes
  1. If you think it seems dry, it is not. It will get juicier as it sits and the vegetables wilt a bit.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pancetta Sprouts

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Low Carb Pancetta SproutsLow Carb Pancetta SproutsLow Carb Pancetta Sprouts.  I have a friend whose birthday is the same day as mine and as a treat, I took her to The LaurelHurst Market for dinner.  Along with the birthday stuff they gave me, I also purchased ¼ lb of pancetta and some of their Chicken Liver Paté.  I think mine is better but theirs was just starring me in the face, begging me to buy some…so I did.  The paté and birthday bacon are long gone but I stuck the pancetta in the freezer.  I pretty much always have boiled mung bean sprouts in the fridge as I eat them in different ways as a side dish 3-4 times a week.  So just to do something a little differently I decided to do a pot-load of garlic with my pancetta and some of the sprouts.  Wow was it good.  It was so good, I decided to post a recipe with it.  Here are some of the other things I do with sprouts and these do not count the sauces I put on them or adding to salads.  Puttanesca Over Mung Bean Sprouts,  Mung Bean Sprouts Carbonara, and Chicken Parmesan Over Sprouts.  Sprouts are a terrific substitute for high carby pasta and can be used in most any of your pasta recipes, and the most ridiculous part of all this is that the recipe has a measly three ingredients.  Yup, that’s just three. Actually, four If you count the pepper.

With all that said, if you can’t find pancetta, bacon makes a good stand-in so don’t not make this low carb pancetta sprouts because you can’t find or get pancetta.

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.

Pancetta Sprouts
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Ingredients
  1. ½ Lb Pancetta (Or Bacon)
  2. 1 Lb Boiled Sprouts
  3. 2 T Crushed Garlic***
  4. Freshly Ground Pepper
Instructions
  1. Bring large pot of water to a boil, dump in sprouts, turn to simmer and cook for 4-5 minutes.
  2. Drain sprouts well.
  3. Sauté pancetta until just beginning to crisp. DO NOT drain fat.
  4. Add garlic, sauté 1 minute, and add in drained sprouts to heat.
  5. Serve with lots of freshly ground pepper.
  6. 4 Servings
  7. 270 Calories, 12.7 Protein, 22.1g Fat, 6.2g Carbs, 1.1g Fiber, 5.1g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Butter Pecan Mousse

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Low Carb Pumpkin Pecan MousseLow Carb Pumpkin Pecan Mousse

 

 

 

 

 

Keto Butter Pecan Mousse.  If you like butter pecan ice cream you are going to love this low carb keto butter pecan mousse. Let’s face it, just about every can of anything available today is not the right size anymore for many traditional recipes.  A can of pumpkin that used to be 16 oz. is now 15 oz. and the next thing you know they will be 14 or 14½ oz.  Certainly the larger cans are even worse.  Instead of doubling 15 oz. they are only…29 oz.  Yikes, what the heck do you do with the leftovers after making a Crustless Cream Cheese Pumpkin Pie?  Well, my answer is to make this Keto Butter Pecan Mousse.  It has virtually no carbs and is delicious.

When I was a little girl my favorite ice cream flavor was butter pecan.  I don’t really know that it was my favorite but it was what my dad ate and I wanted to be just like my dad. If the truth be known, and sometimes it is hard to tell it, when I whipped up this little dandy…I forget to throw in the spices and guess what…I didn’t even notice it until I was looking at my handwritten list.  And you know what else?  It is absolutely delicious without them and without the spices, but with the Sugar-Free Maple Syrup it actually looks and tastes (at least to me) just like butter pecan ice cream.  If you believe in divine intervention, this is one of those times. So, the spices, put ‘em in or leave ‘em out, no biggie.  From the time I started this until I put into the glass containers was about 20 minutes.

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.

Butter Pecan Mousse
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Ingredients
  1. ¾ C Left-Over Pumpkin Purée
  2. 6 Oz Softened Cream Cheese
  3. ¼ C Sour Cream
  4. ¼ C Allulose***
  5. ½ C Heavy Whipping Cream
  6. ¼ t Vanilla Extract
  7. 3 Drops EZ Sweetz***
  8. ¾ C Toasted Pecans
  9. SugarFree Maple Syrup***
  10. 1 t Cinnamon (Optional)
  11. ¼ t Ground Ginger (Optional)
  12. ⅛ t Ground Cloves (Optional)
  13. ⅛ t Mace Or Nutmeg (Optional)
Instructions
  1. Beat cream cheese, sour cream, and Allulose until smooth.
  2. Mix in pumpkin purée (and spices if you are using them).
  3. Whip heavy cream, add vanilla extract, and EZ Sweetz.
  4. Gently blending, add ½ whipped cream into pumpkin mixture until well incorporated. Add second ½ cream.
  5. Spoon into serving glass or bowl until ½ full, drizzle with maple syrup (if using) and top with 1 T nuts.
  6. Repeat until full, topping with more syrup and nuts.
  7. Your dessert should look like a fancy nutty parfait if you use a clear container.
  8. 6 Servings
  9. 260 Calories, 3.2g Protein, 25.5g Fat, 5.2g Carbs, 2.7g Fiber, 2.5g Net Carbs
Notes
  1. This is definitely Not A Holidays Only Dessert. This seriously does taste like butter pecan ice cream and uh, what's wrong with that?
  2. If you opt to add the spices it will taste more like a pumpkin pie mousse…but really good.
  3. Yes, if you decide to only make this mousse you can freeze the remaining pumpkin in an ice cube tray to make it again. If some of the liquid separates, drain it well and proceed.
  4. Tip: If by chance your pumpkin (or sour cream for that matter) is particularly loose or watery this little trick will keep you mousse holding its shape. Take 2 T of cold water and sprinkle ½ t of gelatin over it. Let sit for 5 minutes, put in microwave and pulse 1-2 times for 5 seconds until it turns clear. Beat it into your whipped cream and voilà, it will certainly hold for several days in the fridge. (Like it’s ever gonna last that long).
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crustless Cheesecake Pumpkin Pie

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Keto Crustless Cheesecake Pumpkin PieKeto Crustless Cheesecake Pumpkin PieLow Carb Crustless Cheesecake Pumpkin PieKeto Crustless Cheesecake Pumpkin PieKeto Crustless Cheesecake Pumpkin Pie.  This is the same basic recipe as my Cheesecake Pumpkin Pie…but…without a crust and it is ridiculously easy to make. This will make a 9” pie suitable for 8 people. and topped with whipped cream? Ooh la la. Yes, without a Keto Pie Crust you will save a couple of carb grams but, as I said, the great thing about this is that it is so, so easy (when you don’t drop and scramble it)-See Last Pic Above.

So, we all know stuff happened and it happened with the piece of pie on the plate.  I had taken the pic but was not ready to eat the pie so I was putting it in the fridge for later and…boop, boop, boop, it tumbled out of my hand and onto the floor.  We have the five-second rule in this house and more time if needed, and I did.  I picked it up and it was such a mess I had to put it on a larger plate and the last pic is what I eventually ate.  Taste?  Fabulous.  Want an even easier pumpkin recipe?  You might try the Butter Pecan Mousse which is made with the leftover ¾ C of pumpkin purée you will have-and don’t know what to do with.

It is a rather sad set of circumstances that I even did this recipe.  Two days before Thanksgiving a friend of mine was asking for an easy low carb recipe for pumpkin pie for a mutual (diabetic) friend of ours and I really didn’t have an answer for her as the key word was “easy”.  Of course I know the woman she was asking for and first off, you have to have the right products to make even a rudimentary pie and I didn’t have the answer until I came up with this.  I know she does not have Allulose but I could easily enough suggest erythritol and she would be good to go.  There are reasons I do not use erythritol but certainly in the case of a big time diabetic I would suggest it.  So this keto crustless cheesecake pumpkin pie is for Libby (no relation to Libby Pumpkin Purée). If you are looking for that full experience with the a Keto Pie Crust Included here it is.

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

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

Crustless Cheesecake Pumpkin Pie
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Ingredients
  1. 8 Oz Room Temperature Cream Cheese
  2. 6 T Sour Cream
  3. ½ C Allulose
  4. 2 Room Temperature Eggs
  5. 1 C Pumpkin Purée (Not Pie Filling)
  6. ¾ t Cinnamon
  7. ¼ t Ground Ginger
  8. ⅛ t Ground Allspice
  9. ⅛ t Mace Or Nutmeg
  10. ⅛ t Ground Cloves
Instructions
  1. Preheat oven to 335°.
  2. Beat cream cheese, sour cream and sweetener until smooth.
  3. Add eggs on low 1 at time and blend only until mixed. (The idea is to NOT beat air into it and yes, it will be inevitable).
  4. Reserve ½ C cream cheese mixture.
  5. Add pumpkin, cinnamon, ginger, and cloves to remaining cream cheese mixture and blend.
  6. Pour into very lightly buttered 9” pie dish.
  7. Take reserved cream cheese mix and dot the pie generously 1 T at a time.
  8. Use the tip of a toothpick to ‘swirl’ the dots.
  9. Bake 30 minutes or until just barely set in center.
  10. Remove from oven, cool completely, cover, and refrigerate at least several hours and until ready to serve.
  11. Serve with a dollop of whipped cream.
  12. 8 Servings
  13. 97 Calories, 3.4g Protein, 8.2g Fat, 3.3g Carbs, 1.3g Fiber, 2.0g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Asian Lime Fish Sauce

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Low Carb Asian Lime Fish SauceLow Carb Asian Lime Fish SauceLow Carb Asian Lime Fish SauceLow Carb Asian Lime Fish Sauce.  Originally this sauce was used to dip thinly sliced Pork Loin Roast into. I now also use low carb Asian lime fish sauce as a salad dressing along with several other things so I am posting it as a stand alone recipe.  With a little olive oil I love it as a salad dressing and anything else you might think of to dip into it.  Cucumbers? Yep. Steak? Shrimp? Oh My. Try it.  Another little trick I have learned along the way is using Persian limes instead of the old standby ones everybody uses.  They seem a bit smaller to me but they actually have more juice in them.  I have reamed a lot of lemons and limes in my day and because these have a thinner rind there is more room for juice. Anyway I’m just sayin…

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

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

Asian Lime Fish Sauce
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Ingredients
  1. 3 T Lime Juice
  2. 2 T Fish Sauce
  3. 1½ T Finely Chopped Cilantro Stems (Yes, The Stems)
  4. 1 T Allulose***
  5. 1 t Crushed Garlic***
  6. ⅛ t Red Chili Flakes (Or 1 t Jalapeno Pepper Juice Or...Both)
  7. Chopped Cilantro (Garnish)
Instructions
  1. In a small bowl, mix all ingredient well.
  2. 4 Servings
  3. 9 Calories, 0.5g Protein, 0.0g Fat, 0.6g Carbs, 0.0g Fiber, 0.6g Net Carbs
Notes
  1. Where in heaven's name are you going to get the flavor you get from this anywhere else?
  2. Another one of my favorite ways to use this is a dipping sauce for boiled shrimp. Oh. My. Yes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb African Peanut Soup

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Low Carb African Peanut SoupLow Carb African Peanut SoupLow Carb African Peanut SoupLow Carb African Peanut SoupLow Carb African Peanut Soup.  I probably do not have enough soup recipes on this site but this one is a dandy.  There are no hints of any sweetness in it as I have substituted daikon radish for high carby sweet potatoes but don’t kid yourself…This. Is. Good.  The bottom right picture is the same bowl of soup as above only with the addition of za’atar and black seeds (no not black sesame seeds)-these are a totally different and healthy animal all together. I love, love, love the combination and they can also be seen on the Eggplant Soup as well as on the salad with Lemon Tahini Mint Salad Dressing.  Once you have used them, I doubt you would ever give them up.  If you are interested, you can read more here: The Blessed Seed and they are both readily available in almost any Middle-Eastern Grocery so, for a terrific taste of Africa you may want to try this low carb African Peanut 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.

African Peanut Soup
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Ingredients
  1. 2 T Olive Oil
  2. 2 Small Chopped Onions
  3. 1 Lb Daikon Radish
  4. 2 Cans Diced Tomatoes (Including Juice)
  5. 2 T Curry Powder
  6. 2 T Crushed Garlic***
  7. 7 C Water
  8. 2 T Chicken Base***
  9. 1 t Cayenne Pepper
  10. 1½ C Smooth Peanut Butter (Sugar Free)
  11. Large Can Coconut Milk (Divided Added Last And Swirled In As Garnish)
  12. Chopped Cilantro (Garnish)
  13. Chopped Peanuts (Optional And Not Necessary)
  14. Salt & Pepper If Needed (Taste First)
Instructions
  1. Finely slice and chop radish.
  2. Heat olive oil in a large stock pot. Add curry & onions and cook, for about 1 minute.
  3. Add water, chicken base (or stock), garlic, cayenne, radish, & diced tomatoes, and bring soup to a boil.
  4. Turn down heat, cover , and simmer for 45-60 minutes or until daikon is very tender.
  5. Add peanut butter, salt (if needed) and stir well to combine.
  6. Remove from heat and with an immersion blender on high, blend until completely smooth.
  7. Mix in ½ can of coconut milk.
  8. Put in bowl, drizzle on more coconut milk and garnish with cilantro and chopped peanuts.
  9. 10 Servings
  10. 223 Calories, 7.8g Protein, 16.1g Fat, 11.9g Carbs, 4.1g Fiber, 7.8g Net Carbs
Notes
  1. Be careful as the amount of this soup can easily get away from you.
  2. Do not boil coconut milk as there is plenty of residual heat to make it hot.
  3. If you let the soup sit for any length of time stir it before service.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/