Tag Archives: grainfree

Low Carb Loaded Hasselback Potatoes

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Low Carb Loaded Hasselback PotatoesLow Carb Loaded Hasselback PotatoesLow Carb Loaded Hasselback PotatoesLow Carb Loaded Hasselback Potatoes.  Is a daikon radish a potato?  Well no, of course not, but they make a spectacular stand-in in many cases and this is another one of those cases.  I have not had many hasselback potatoes in my life but on those few occasions, at least to me, they seemed kind of like thick horizontal loaded potato chips. These are very easy assuming you have any or all the “loaded” ingredient toppers.  The biggest thing is to get a 9″-10″ long piece of daikon radish (which you will cut in half) and as close to a cylinder of 2½” as possible.  Now daikons are vegetables and as we all know, vegetables do not always cooperate but get as close as you can and go with it.

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.

Hasselback Potatoes
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Ingredients
  1. 9"-10" Piece Of Daikon Radish Peeled & Cut In Half
  2. ¼ C Softened Butter
  3. ¼ C Sour Cream
  4. ¼ C Green Onion Tops
  5. ¼ C Crumbled Bacon Bits
  6. Cheddar Cheese (Optional & I Didn't Use It)
Instructions
  1. Put pieces of radish in simmering water for about 20-25 minutes.
  2. Run under cold water until you can handle them.
  3. Preheat oven to 375°.
  4. With a ¼"-⅜" dowel on either side of daikon tubes and with a thin knife, cut 14-16 slices. The dowels will stop the cut.
  5. Line your pan with foil and place daikon onto it uncut side down.
  6. Spread each piece with 2 T butter.
  7. Place daikon in oven and bake 25-30 minutes or until starting to brown.
  8. If they are not brown turn on the broiler for a minute or so. If you opt to use cheese put that on too.
  9. Remove from oven, cut each piece in half, and top with sour cream, bacon bits and green onions.
  10. 4 Servings
  11. 186 Calories, 4.2g Protein, 16.5g Fat, 4.6g Carbs, .8g Fiber, 3.8g Net Carbs
Notes
  1. Daikon will begin to spread after it has been in the oven a while.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Parmesan Artichoke Heart Shrimp Salad

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Low Carb Parmesan Artichoke Heart Shrimp SaladLow Carb Parmesan Artichoke Heart Shrimp SaladLow Carb Parmesan Artichoke Heart Shrimp Salad.  I have actually begun making and eating a few more salads than I used to.  I have been and continue to be an avid carnivore but a small accompanying salad has now made its way to my table and…this salad has shrimp so…hey.  A salad, in this country, is traditionally eaten before a meal whereas in Europe it comes at the end of a meal.  Me? I tend to eat my salad with my meal. There is nothing particularly special about this salad except it is really tasty.  It has a little dairy, a little seafood, a few veggies and a few greens and how much more balance could you want?  Now I would normally make my own Caesar Salad Dressing but for this low carb Parmesan artichoke heart shrimp salad and for simplicity I am going to recommend Briannas Asiago Caesar Salad Dressing.  Though I certainly don’t like the canola oil or a couple  of the other ingredients, the taste is really pretty spot on and eating it every once in a while is not going to hurt anyone.

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.

Parmesan Artichoke Heart Shrimp Salad
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Ingredients
  1. 8 Quartered Packed In Water Artichoke Hearts
  2. 16 Cooked & Peeled Medium Shrimp (16-20 Per Lb And Using Frozen Is Fine)
  3. 12-16 Oz Mixed Salad Greens (And Anything Works)
  4. ½-¾ C Briannas Asiago Caesar Dressing (+ More If Necessary)
  5. ¼ C Parmesan Cheese
  6. Freshly Ground Pepper
Instructions
  1. Mix salad greens. 3 T Parmesan cheese & dressing in large bowl. Gently blend in artichoke hearts and plate.
  2. Grind on pepper, decorate with 4 shrimp each salad and sprinkle remaining cheese on top of shrimp.
  3. 4 Servings
  4. 259 Calories, 15.8g Protein, 18.3g Fat, 7.3g Carbs, 3.0g Fiber, 4.3g Net Carbs
Notes
  1. Disgustingly, all I had was a choice of either head lettuce or bok choy so for this salad I chose both with bok choy for a little color and of course romaine would be the lettuce of choice here.
  2. I forgot the pepper for the first pic, I put it on later and you really do need it.
  3. The second picture is with bay shrimp and was much larger as it was all I had it for dinner.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Potato Soup

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Low Carb Potato SoupLow Carb Potato SoupLow Carb Potato SoupKeto Potato Soup.  Betcha think this is going to be another one of those “cauliflower as potatoes” soups and you would be so wrong. Keto potato soup is made with daikon radish and for good reason.  Daikon radish has almost no flavor of its own but will take the flavors and shapes of many other things, with potatoes at the head of the list.  In the low carb and diabetic worlds most people seem to be looking for really good low carb substitutions for potatoes, rice, sugar, and wheat and the daikon radish is it for potatoes.  Its benefits are many:  It doesn’t change color when exposed to air, you can eat it raw in crudités, you can grate it for a salad and chunk it for potato salad etc. Here is Warm Daikon Radish German Potato Salad, Beef Rouladen, and here’s a Daikon Radish Dill Pickle Egg Potato 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.

Potato Soup
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Ingredients
  1. 6 C Daikon Radish Cut Into Small Bite Size Pieces
  2. 1 C Small Diced Onion
  3. 1 C Small Diced Celery
  4. 2 T Olive Oil
  5. 1 T+1 t Chicken Base (This Is Your Salt)
  6. 2½ C Heavy Cream
  7. 3 C Water
  8. Pepper To Taste
  9. Sour Cream (Optional)
  10. Chives (Optional)
  11. Bacon Bits (Optional)
  12. Cheese (Optional)
  13. Drizzled Melted Butter (Optional)
Instructions
  1. Peel, cut, and simmer daikon radish for about 30-40 minutes until tender. Drain.
  2. Meanwhile in large soup pot, put diced celery & onion in olive oil and saute until just beginning to sizzle then add 1 C water, turn down heat and simmer until tender.
  3. Add back daikon radish, remaining water, heavy cream, chicken base, and simmer for 30-40 minutes.
  4. Serve with any or all of the optional ingredients.
  5. Put the pepper grinder on the table and let people grind their own.
  6. 6 Servings
  7. 396 Calories, .4g Protein, 37.3g Fat 6.7g Carbs, 2.5g Fiber, 4.2g Net Carbs
Notes
  1. This soup can be served with any topping that goes with potatoes so if you have your own, please use it. I chose sour cream & chives.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Guacamole

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Low Carb GuacamoleLow Carb GuacamoleLow Carb GuacamoleKeto Guacamole. I have long wanted to make this post and it seemed kind of dumb with only 4 measly ingredients.  There are probably hundreds of recipes for guacamole on the internet and what would make my keto carb guacamore anything special? Actually, I think there are two thing that set mine apart.  That it tastes the way should.  I have always though of guacamole as a side salad/condiment and not necessarily a dip.  Do I use it as such? Yes I do, and I also use it to go with other things like Cheese Tortilla Fajitas, Mexican Cheese Taco Salad, or Fish Tostadas On Cheese Crisps. The second thing that sets mine apart is the creaminess of the avocado itself. Yeah, it has the traditional green onions and diced tomatoes but the avocado is as smooth as a baby’s butt which gives the mouth feel the consistency of soft butter. How do I get the avocado to that consistency?  With an immersion blender plain and simple.  No smashing with a fork or potato masher which will not give you much of anything but chunky and no processor to clean.

I don’t use any extraneous ingredients in keto guacamole;  just avocado, green onions, tomatoes, & salt.  It isn’t suppose to blast you with heat or flavors that don’t go together, it is a palate cleanser and cooling agent after eating spicier foods. How often do I make guacamole?  More than I like to think about which is probably once every 1-2 weeks. And the good news? It’s healthy.

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

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

Creamy Smooth Guacamole
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Ingredients
  1. 1 Medium To Large Avocado
  2. ⅓ C Small Cut Green Onion Tops
  3. ⅓ C Diced Tomato (About ½ A Medium Tomato)
  4. ¼ t Salt+More To Taste If Necessary
Instructions
  1. Dice tomato.
  2. Cut green onions.
  3. Cut avocado into smallish chunks and add to small bowl.
  4. With your immersion blender push down into the avocado and pulse. Continue the up and down until all chunks have been drawn down and thru the head of the blender.
  5. Turn off blender and try to get as much mashed avocado out of it as possible.
  6. Sprinkle in salt, add onions and tomatoes and with a large spoon, blend until mixed.
  7. Eat immediately.
  8. 2 Servings
  9. 173 Calories, 2.6g Protein, 14.2g Fat, 10.8g Carbs, 7.9g Fiber, 2.9g Net Carbs
  10. 4 Servings
  11. 85 Calories, 1.3g Protein, 7.3g Fat, 5.4g Carbs, 3.9g Fiber, 1.5g Net Carbs
Notes
  1. Let's get real here. It would probably be impossible for one person to eat all this but shared by two people, watching a game-oh-yeah. Unless you have small kids, 4 servings is out of the question.
  2. My bowl was too big but my two smaller metal bowl were in the fridge with something or another in them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Korean Ginger BBQ Sauce

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Keto Korean Ginger BBQ SauceKeto Korean Ginger BBQ SauceKeto Korean Ginger BBQ SauceLow Carb Korean Ginger BBQ SauceKeto Korean Ginger BBQ Sauce. This sauce was first featured as Rack Of Lamb With Korean Ginger Sauce but it is so good I ate it the following night with a beef tenderloin and a little steamed Bok Choy and the next night with plain old sprouts as a salad.  Seems this stuff is so terrific I can’t stop eating it.  I’m betting Keto Korean Ginger BBQ Sauce will become staple in my house to put on lots more things…etc. etc. etc.  The rack of lamb was so good I just decided to make this a stand-alone recipe.  Hope you enjoy 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.

Korean Ginger BBQ Sauce
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Ingredients
  1. ⅓ C Finely Cut Green Onion Tops
  2. ¼ C Olive Oil
  3. ¼ C Minced Shallots
  4. 3 T Minced Cilantro
  5. 3 T Oyster Sauce
  6. 2 T Tamari
  7. 2 T Water
  8. 2-3 T Allulose*** (Or To Taste)
  9. 2 t Crushed Garlic***
  10. 2 t Powdered Ginger
  11. Pinch Red Pepper Flakes + More If Heat Is Wanted
Instructions
  1. In small saucepan combine all ingredients and heat gently for about 5-8 minutes or until thickened just a little.
  2. It's now ready to serve with anything hot and if you want to use it as a dressing for a salad refrigerate for at least several hours.
  3. 4 Servings
  4. 94 Calories, 1.1g Protein, 9.4g Fat, 3.0g Carbs, .3g Fiber, 2.7g Net Carbs
Notes
  1. You can either serve sauce directly on meat or vegetables or in a small condiment dish to the side. A little goes a long way.
  2. The green onions and red peppers in the second picture are things I always have and they were so good with the lamb I repeated myself with the steak. They are certainly not called for every time you use the sauce.
  3. If you want this a bit spicier add a bit more red pepper flakes to taste.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Sweet Spicy Thai Peanut Sauce

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Low Carb Sweet Spicy Thai Peanut SauceLow Carb Sweet Spicy Thai Peanut SauceKeto Sweet Spicy Thai Peanut Sauce.  I live down and around the corner from a terrific Thai restaurant which allows me to bring my own peanut sauce to eat their salad with because I am diabetic.  They don’t speak much English and they think I’m crazy but never-the-less accommodate me which allows me to go out to dinner for Thai food with no guilt once in a while.

Thais eat what I consider a very sweet life through their food and yet their Type II diabetes rate is 1⁄3  that of the United States.  This is more than likely due to the mostly living in rural areas with the absence of American Junk Food.  Even in the larger cities many people go to the outdoor markets to get their food for the day and yes, they do sugar their foods but in relatively smaller quantities and make no mistake, their rates of obesity are rising as more people pack into the larger cities and eat more of our SAD diet.  They are now ranked third highest in the Asian-Pacific countries with of course Bangkok leading the way.

I have no idea what happened to this recipe post but it disappeared and is apparently gone forever. I am re-posting it but it is listed as a link in any number of places and the only true place is here and in the Sauces Category until I can find and change them all which may be a month of Sundays at the rate I go.  So sorry for that and my apologies because I have zero idea how it happened.  I still have my pictures which is at least good and I have zero idea what I had written so this is a complete do-over. What follows is only my take on things but we don’t need to worry about any sugars in this as it is sugar-free.  This really is a keto Sweet Spicy Thai Peanut Sauce and I also have it listed as such with the Thai Salad With Spicy Sweet Peanut Sauce and Thai Chicken. Hopefully we know that peanut sauce is wonderful with a chicken or beef satay and can also be used to dip vegetables into.

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.

Sweet Spicy Thai Peanut Sauce
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Ingredients
  1. ¼ C Peanut Butter
  2. 1½ T Hot Water
  3. 1½ T Tamari
  4. 1 T Apple Cider Vinegar
  5. ¾ t Ginger Powdered
  6. ¾ t Red Pepper Flakes
  7. ½ t Hot Sauce (Your Choice)
  8. ¼ t Crushed Garlic
  9. 5 Drops Splenda Liquid
  10. Additional Water Only If Needed
Instructions
  1. Bring peanut butter to room temperature, add hot water & mix thoroughly. Add rest of ingredients and again mix well.
  2. Service use at room temperature.
  3. 6 Servings
  4. 70 Calories, 3.3g Protein, 6.1g Fat, 1.7g Carbs, 0.4g Fiber, 1.3g Net Carbs
Notes
  1. Can be refrigerated until ready for use and after that-almost indefinitely-but I guarantee it will not last long.
  2. I always make a double batch of this and keep it in the fridge because it so easy to serve with plain ole mung bean sprouts or use as a great salad dressing.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Stir Fried Snow Peas

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Low Carb Stir Fried Snow PeasLow Carb Stir Fried Snow PeasLow Carb Stir Fried Snow PeasLow Carb Stir Fried Snow PeasLow Carb Stir Fried Snow Peas.  Super, super easy peazy. I didn’t decide to make this recipe, I was just looking for something to go with my Thai sausages and Asian Oyster Sauce. I had the peas in the fridge and just grabbed some, along with a few pine nuts I had in my freezer and went with the flow.  I think one of the biggest misconceptions about snow peas is they are so easily confused with snap peas or (sugar) snap peas. Fresh snow peas should be small and very flat whereas snap peas actually have small peas inside them and…not to be confused with green peas which to my mind are pretty high carby.

Peas, peas, peas, peas.  I say eat the lower carb ones and eat the ones you like.  Me, I just happen to love snow peas because you can do more things with them and in many cases they can be a part of a crudité.  They do have invisible strings on the sides of them and if they drive you nuts then they are easy to pull off.  I find if I am able to get the smaller snow peas the strings just kind of go away in your mouth and are not to be noticed-especially when cooked.  I am now going to an Asian market to buy most of my veggies and the quality is so much better than what’s available in a regular grocery it’s not even funny.  But I’ll tell you what is funny.  Have you ever listened to an angry Asian woman?  You do not need to understand the language to know they are angry about one of two things. Either the price or the quality and it can get to both. Probably best to carry really good produce at good prices.  I am sure we sound the same way to them and we have all done it at one time or another but when it is in a language you don’t understand…it magnifies.

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.

Stir Fried Snow Peas
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Ingredients
  1. 4 C Snow Peas
  2. 2 T Olive Oil
  3. 2 T Pine Nuts
  4. 2 t Sesame Seeds
  5. 1 t Salt
Instructions
  1. Toast nuts in 350° oven until beginning to brown.
  2. Heat oil to medium high and add peas. They will cook quickly so you need to keep tossing them.
  3. Add pine nuts, sesame seeds, and salt and give a couple final stirs.
  4. 4 Servings
  5. 59 Calories, 2.7 Protein, 3.5g Fat, 5.7g Carbs, 2.2g Fiber, 3.5g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Schnitzel a la Holstein

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Low Carb Chicken Schnitzel a la HolsteinLow Carb Chicken Schnitzel a la HolsteinLow Carb Chicken Schnitzel a la Holstein. Whew doggie is this ever easy assuming you have Pork Dust Rind Breadcrumbs, eggs, capers, and salt & pepper. I used thigh meat because I much prefer it to drier white meat although, the pork rinds keep just about anything quite moist. I fry most (no, not all) of my foods in duck fat which I did here but olive oil works just great and I know most of you will use olive oil anyway.  When I need more duck fat I just buy a fat-rat duck, get 2 cups of fat and…have duck dinner for two.  For me, the taste of duck fat is incomparable. I had most of the fat left in the pan so I spooned it around the chicken thigh but if you are not into fat the way I am then please, leave it in the pan. A lot of that fat went into the eggplant served with it and it made it terrific too.

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.

Chicken Schnitzel
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Ingredients
  1. 4 Small Chicken Thighs-Pounded To A Thin Even Thickness
  2. 5 Eggs
  3. 4 t Butter
  4. 2 C Ground Pork Rinds
  5. ¼ C Capers
  6. Salt & Pepper
  7. ¼ C Olive Oil
Instructions
  1. If you have the ground pork rinds great, otherwise grind what you need. I actually keep a bag of ground rinds because I use so much of it.
  2. Beat 1 egg for dredging into.
  3. Heat oil to medium-medium high.
  4. Salt & pepper each side of chicken.
  5. Dredge into egg and then into pork rinds.
  6. Carefully put chicken into sizzling oil, fry until crunchy on bottom, turn and finish.
  7. In a separate smaller pan heat 1 t butter, fry eggs to over easy and top chicken.
  8. Top with capers, and more fat is wanted.
  9. 4 Servings
  10. 623 Calories, 52.9 Protein, 46.3g Fat 0.5 g Carbs, 0.0g Fiber, 0.5g Net Carbs
Notes
  1. As you can see I ate two eggs with mine and of course you can eat as many eggs as you want.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bordelaise Sauce

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Low Carb Bordelaise SauceLow Carb Bordelaise SauceLow Carb Bordelaise SauceLow Carb Bordelaise SauceLow Carb Bordelaise Sauce. You’re going to look at the ingredients in this recipe and think to yourself, Deborah has seriously flipped her lid on this one.  Heavy cream & white wine DO NOT a dark gravy make, because those in the know, know that a Bordelaise is made with a red wine and beef stock.  But um, as you can see this is not a truism set in stone.  Look at the picture carefully because that gravy is as dark as anything you could want.  The secret is…the paprika.  Now you say, will that would make it red but nope it doesn’t, it makes it brown.  One can only hope the pictures say it all.  A small filet mignon which is the steak under the sauce is normally used but any good quality steak cut will serve you well.  If you think this sounds good you might try it on a Chicken Fried Steak because yes, it is that good.

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.

Bordelaise Sauce
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Ingredients
  1. 4- 6 Oz Good Quality Steaks (Yes, I Did Use Filets But Any Good Quality 6 Oz. Steak Will Work))
  2. ½ Lb Sliced Button Mushrooms
  3. 3 T Butter Divided
  4. ¼ C White Wine
  5. ⅔ C Heavy Cream
  6. ⅔ C Water
  7. 1 T + 1 t Paprika
  8. 1½ t Chicken Base
  9. ½ t Thyme
  10. ¼ t Pepper
Instructions
  1. Add mushrooms to 2 T butter, sauté lightly, add wine, reduce until almost gone, and set aside.
  2. Add rest of ingredients mixing well and reduce slightly.
  3. Add mushrooms back in.
  4. Meanwhile in another pan, heat 1 T butter to brown and sauté steaks to desired doneness.
  5. Plate steak and sauce.
  6. 4 Servings-Using Button Mushrooms
  7. 279 Calories, 1.6g Protein, 25.4g Fat, 2.6g Carbs, 1.4g Fiber, 1.2g Net Carbs
  8. 4 Servings-Using Shiitake Mushrooms
  9. 288 Calories, 1.2 Protein, 25.4g Fat, 8.7 Carbs, 2.3g Fiber, 6.4g Net Carb
Notes
  1. Steak not included in nutritionals, it's just the sauce.
  2. I originally used Shiitake mushrooms but they are so high in carbs I have changed the recipe to reflect using button mushrooms. If you want to use the Shiitakes then please do so and I have given the nutritionals for both.
  3. If you thicken your sauce a bit too much just add a little more water.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Icelandic Cod Fillets

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Keto Icelandic Cod FilletsLow Carb Icelandic Cod FilletsKeto Icelandic Cod Fillets.  Whew, you would think I might be a little embarrassed by putting up this recipe, but I am not.  It is so ridiculously easy, let alone good, that I couldn’t help myself.  I was originally going to use Pili Nuts as my topping and I will at some point but while I was making it, I decided to use pork rind dust and never looked back.  I had it the first week and it was so good I got another piece of it yesterday and just had it again today. I don’t know if you use or eat pili nuts or not as they are not only the best nut health-wise for you, they are very expensive too. I don’t eat them so often but I do every once in a while toast some and eat them.

The reason I say I’m embarrassed by the post is the ease of this keto Icelandic cod fillets. I guess everybody and their brother uses and makes this although maybe not with pork dust or pili nuts.  Awhile ago I bit the dust and ordered Duke’s Mayo and have never looked back.  As I know it, Duke’s is the only sugar-free mayonnaise made, yes with seed oil, and with that said, it is also the best tasting mayo ever.  I do have to order it from the company in South Carolina, but as I said, it is well worth it.  If you live in the South then you can buy it anywhere.  This Low Carb Icelandic Cod Fillets recipe is for one of those days when you are bone-dog tired and want dinner on the table in less than 30 minutes.  So easy even a caveman could make it and no wonder it is such a popular dish.

In case you’re wondering that gorgeous spinach veggie on the plate with the cod? is called Spinach Bhaji which is also a new recipe.

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.

Icelandic Cod Fillets
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Ingredients
  1. 6-8 Oz Room Temp. Cod Per Person (I Used An 8 Oz Piece)
  2. 1½ T Room Temp. Butter
  3. 1½- 2 T Mayo
  4. 2 T Pork Rind Dust***
  5. Salt & Pepper
Instructions
  1. Preheat oven to 350°
  2. Spread butter on the bottom of baking dish.
  3. Place fish on butter and add salt & pepper.
  4. Spread mayo over fish.
  5. Sprinkle with pork dust.
  6. Bake 8-10 minutes and put under broiler until pork dust gets really crispy.
  7. 1 Serving 96% Fat
  8. 433 Calories, 9.1g Protein, 46.3g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. One of the nicer things about this fish is its tendency to release a bit of liquid which when mixed with the butter & mayo makes it quite moist while continuing to eat it.
  2. If you end up with the flatter portions of the tail of the cod they tend to overcook.
  3. I did get the large ends both times but the second time I ask for a flatter large end. The first time I made it, as soon as I put it under the broiler my mayo slide off so the second time I ask for a flatter large end and had pretty good success.
  4. If you add 1 T lemon juice it will add 1g carb or...and I do...add it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Spinach Bhaji

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Low Carb Spinach BhajiLow Carb Spinach BhajiLow Carb Spinach BhajiLow Carb Spinach Bhaji.  Bhaji is a vegetable East Indian concoction and can be make with all kinds of various low carb vegetables, even mixing and matching 5 or 6 different veggies but the common theme is mostly garlic, cumin and garam marsala with the additional use of curry sometimes.  I chose fresh spinach because of the ease of using it but you can also successfully use eggplant which only takes a tiny bit longer time to cook.  It is not as pretty to look at but oh boy, eggplant sure is good too. Enjoy as this is not only easy, it is also very piquant.  I served it with a mayo pork rind encrusted piece of Islandic Cod Fillet which had lots of lemon juice on it & which when mixed into the Bhaji and was divine.

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.

Spinach Bhaji
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Ingredients
  1. 10-12 Oz Fresh Raw Spinach
  2. 1 Small Julienned Onion
  3. 3 T Butter Divided
  4. 1 t Crushed Garlic
  5. 1 t Ground Cumin
  6. 1 t Garam Marsala
Instructions
  1. Add 1 T Butter to large pan on low heat. Add dry spinach, sprinkle with 2 T water, toss, cover & heat until spinach is just barely wilted-set aside. At this point you do not want any water in the spinach.
  2. Add 2 T butter to pan and barely saute onion-only until limp.
  3. To onions add garlic and cook a minute or two.
  4. Add cumin & garam marsala and saute another minute or so.
  5. Add back spinach and mix well.
  6. 4 Servings
  7. 99 Calories, 1.4g Protein, 8.7g Fat, 4.1g Carbs,1.5g Fiber, 2.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pork Schnitzel

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Keto Pork SchnitzelKeto Pork SchnitzelKeto Pork SchnitzelKeto Pork SchnitzelKeto Pork Schnitzel. I know I have talked about using Ground Pork Rinds a LOT but It is my opinion it is one the most under-used ingredients in a Low Carb Pantry.  As low carbers we do not use bread crumbs or flour in much of any fashion but this zero carb item is an absolute must if you want to do a lot of (successfully) fried foods.  The side dish is Spaetzle which is the natural companion to making this a complete German dinner. It would also be really good with sauerkraut, German Red Cabbage or Cheesy Creamed Cabbage & Bacon. Whew, this is a seriously restaurant worthy meal.  Crispy, and moist and you will probably want more. The third picture with the pork dust breading was a different time I prepared it and notice I got a little bigger pork medallions.  Live and learn.  Keto pork schnitzel is the epitome of LCHF and what it means to eat healthy low carb high fat food and who needs bread crumbs anyway?

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
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Ingredients
  1. 1-1¼” Lbs Pork Loin Medallions Cut ¼”-½" Thick (You Should End Up With 8 Discs -Ask Your Butcher For Help)
  2. 2 T Mayonnaise
  3. 1¼-1½ C Ground Pork Skins*** (Dust)
  4. ¼ C White Wine
  5. ½ Lb Mushrooms
  6. 2 T Butter
  7. ¼ C Oil Of Choice (I Used Duck Fat And Any Good Oil Would Work)
  8. ⅔ C Heavy Cream
  9. ⅔ C Water
  10. 1 T + 1 t Paprika
  11. 1½ t Chicken Base
  12. ¼ t Thyme
  13. ¼ t Pepper
Instructions
  1. Pound pork medallions to about ⅛” thick.
  2. Smear pork with thin layer of mayo, dredge well in pork dust and set aside until ready to fry.
  3. Gently sauté mushrooms in butter. When finished, add wine, allow to soak a bit into the mushrooms, and set aside.
  4. Put heavy cream, water, paprika, chicken base, thyme and pepper in sauce pan and begin to slowly reduce. Add mushrooms to gravy just to heat. Remember, if you reduced your gravy a little too much just add a bit more water.
  5. In a large saucepan add oil and heat to medium high. Add medallions and fry until crispy, and turn. At this point you will probably only be able to do ½ of them so repeat for second batch. They will not take long to cook if you do them in hot enough oil.
  6. Plate medallions and divide gravy equally.
  7. 4 Servings
  8. 742 Calories, 49.4g Protein, 58.5g Fat, 2.7g Carbs, 1.5g Fiber, 1.2g Net Carbs
Notes
  1. I originally used shiitake mushrooms which were really good but they have too many carbs for me so I used buttons and then chanterelles. It is my personal opinion that the beauty of the golden chanterelles is absolutely gorgeous with the color of the sauce and is why I put them to the side to be eaten with each bite of schnitzel.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/