Tag Archives: grainfree

Low Carb Crunchy Deep Fried Chicken Chips

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Low Carb Crunchy Deep Fried Chicken ChipsLow Carb Crunchy Deep Fried Chicken ChipsLow Carb Crunchy Deep Fried Chicken Chips are an easy fix and yes, even your pickiest little eaters will love them.  I happen to think they are wonderful with Smoky Sweet & Sour Dipping Sauce, Huli BBQ Sauce or Rosemary Aioli but whatever your favorite sauce, please use it.  I also like dipping these in a sour cream ranch dressing which I know is disgusting but it works for me.  I haven’t tried this but you could mix a little Dijon mustard with crushed garlic and a tad of sweetener and honestly it is kind of fun to have 2-3 sauces to try.  And yea, if you have kids they may want ketchup.  If you think McDonalds has anything on these Low Carb Crunchy Deep Fried Chicken Chips you had better think again.  As you look at the nutritionals these have virtually zero carbs but they do have some serious fat and protein.

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.

Crunchy Deep Fried Chicken Chips
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Ingredients
  1. 6 Boneless Chicken Thighs
  2. 2 Eggs
  3. ¼ C Sour Cream (Or Yogurt)
  4. 1 C Parmesan Cheese
  5. 1 C Ground Pork Skins***
  6. 1 T Garlic Powder
  7. ¾ t Pepper
  8. Oil For Frying (I Use Duck Fat Or Tallow)
Instructions
  1. Pound chicken thighs and cut in half.
  2. Mix cheese, pork skins, garlic & pepper and put on a large plate.
  3. Beat eggs & sour cream and put on another plate.
  4. Roll chicken in egg mixture then dredge in cheese mixture until well coated.
  5. Fry in ½" hot oil until golden brown-about 4-5 minutes, turn and fry another 3-4 minutes.
  6. 6 Servings
  7. 379 Calories, 31.3g Protein, 27.1g Fat, 2.2g Carbs, 0.1g Fiber, 2.1g Net Carbs
Notes
  1. As I said I use tallow (or whatever else is in my larder) to fry my chips and if they are fried properly they will not absorb much fat at all and with that said, FYI, I have added 1 T of fat into the calorie count but I seriously doubt it has even 1 T in an order.
  2. Yes, you can use breast meat as well.
  3. I actually use my own homemade yogurt mixed in with the egg but it is totally interchangeable with sour cream.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Vegetable Drizzle

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Vegetable DrizzleVegetable DrizzleLow Carb Vegetable Drizzle is an extension of Leek Salad/Egg/Dijon Mustard Sauce.  The only change I made was to switch out the white wine vinegar with balsamic vinegar. I haven’t tried it on everything…yet, but I am pretty sure this could be drizzled on just about any vegetable and me?…I love it on hard boiled eggs and if you have asparagus with the eggs, oh boy is it good on that too.  It of course makes a terrific salad dressing with the addition of a minced shallot, a little garlic and whatever your favorite herbs de jour may be.  Add some Italian Grinder and put it on Cucumber Tomato & Red Onion Salad for a little extra zip.  So have at it as you can doctor this basic drizzle any way you want to.

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.

Vegetable Drizzle
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Ingredients
  1. 3 T Olive Oil
  2. 1 T Dijon Mustard
  3. 1 Tablespoon Balsamic Vinegar
  4. Pinch Kosher Salt
  5. 2 t Dried Chives
  6. Fresh Ground Pepper
Instructions
  1. Briskly whisk first 5 ingredients.
  2. 4 Servings
  3. 94 Calories, .0g Protein, 10.2g Fat, .5g Carbs, 0g Fiber, .5g Net Carbs
Notes
  1. This is also wonderful on hard boiled eggs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Vegetable Bundles

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Low Carb Vegetable BundlesLow Carb Vegetable Bundles.  I have been making these Vegetable Bundles for many years and mostly for dinner guests. They are as good as they are elegant and I guarantee they are well worth it.   One nice thing about them is that they can be made ahead and kept in the fridge until ready for your guests.  I’ve seen some pretty innovative ways of tying vegetables together and a lot of people tie them with bacon which seems a good idea for green beans, except in this case the flavor of bacon might clash with the delicate flavor of the herbs.  You may have your own favorite vegetable combination and that’s really what cooking is all about-making something your own. So have fun with these low carb vegetable bundles and do yourself proud.

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.

Vegetable Bundles
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Ingredients
  1. 1 Large Peeled Carrot
  2. 1 Large Peeled Rutabaga (Or Parsnip)
  3. 1 Leek
  4. 4 Long Green Onion Strips
  5. 4 T Butter
  6. 1 Minced Shallot
  7. ½ t Dried Tarragon
  8. ½ t Dried Dill Weed
  9. Fresh Pepper
Instructions
  1. Bring a skillet of water to simmer.
  2. Cut carrot and rutabaga/parsnip into 4-4½” strips a little bigger that a julienne or about the size of a skinny french fry.
  3. Trim bottom of leek and make a cut 4½” kind of like a fat cigar and cut in ½. You should end up with pieces that look like a long half circled tube.
  4. Add carrot and rutabaga strips to simmering water for 2-3 minute, remove and drain.
  5. Add 12 tubes leeks to water for 1 minute, remove and drain. They will flatten.
  6. Add 4 green onion strips to water for 1 minute or until limp and pliable.
  7. Lay out green onion.
  8. Stack 3 pieces leek, add ¼ veggies and gently tie green onion in a knot-don't break it.
  9. Repeat for rest of bundles.
  10. Heat butter, shallot, tarragon, & dill until shallot is soft. Add veggie bundles, cover and heat for 3-4 minutes on low.
  11. Plate, spoon butter sauce over each bundle, and add pepper.
  12. 4 Servings
  13. 145 Calories, 1.0g Protein, 11.1g Fat, 10.3g Carbs, 2.2g Fiber 8.1g Net Carbs
Notes
  1. You can easily enough not tie your veggies into bundles, saute them, and they will taste exactly the same.
  2. I had leftover leeks so I steamed them and with the addition of gruyere cheese and bacon I made scrambled eggs the next night and for all the world it tasted just like quiche.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Zippy Clam Dip

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Low Carb Zippy Clam DipLow Carb Zippy Clam DipLow Carb Zippy Clam DipLow Carb Zippy Clam DipLow Carb Zippy Clam Dip. I don’t know about you but if I am going to have clam dip I sure as heck want it Zippy Clam Dip and to have it taste strongly like clams.  This recipe is both.  If you are making it for company then it might be a good idea to serve some kind of crackers along with your crudités and these Sour Cream & Chive Crackers will fill the bill very well but for me pork rinds have become my go-to dip partner.  If you seriously want to go nuts then serve it with cold shelled shrimp for that “seafood overload” feeling and it is seriously good. I’ve shown a picture of the left over clam juice because it is so good to drink and you get a LOT of juice.

Now I’ve seen recipes that include chopped bell red peppers but since you may be using pepper chips I would skip them in the dip and Lord knows I love, love, love bacon and I have also seen and tasted it in clam dip, but as I said I want to be able to actually taste clams and this recipe allows it.  This is best left in the refrigerator over night (yeah, right) but it will be better if ya do.  Taste & add salt only if necessary as depending on the reserved juice used, it can be salty on its own.

Low Carb CruditesCrudités vegetables can include about anything you want.  I would not use broccoli or cauliflower with this as they can be a little overpowering but otherwise about anything else you like will work.  I like thinly sliced carrot and cucumber coins, celery sticks, sliced radishes, snap peas, fennel leaves, endive leaves, cherry tomato halves, mushrooms, jicama sticks, pepper chips and even asparagus spears.  If and when you have any leftovers you can just include them in a salad and to fancy things up a little put your low carb zippy clam dip in a hollowed out cabbage or yellow or orange pepper.  Unless you are trying to impress people or feeding an army you won’t, in 1,000 years use all the listed vegetables so just choose your favorites and have fun.

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.

Zippy Clam Dip
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Ingredients
  1. 8 Oz Softened Cream Cheese
  2. 2 T Sour Cream
  3. 3 Cans Drained Chopped Clams (Reserve Liquor)
  4. 2 T Lemon Juice
  5. 1½ t Worcestershire Sauce
  6. 1 t Horseradish Cream Or
  7. ½ t Crushed Garlic Or Both
  8. ¼ t Chipotle Pepper
Instructions
  1. Cream the 2 creams, add rest of ingredients and mix well. Add clam liquor 1 T at a time until desired consistency. Start with 1 T and add from there and then drink the rest of it.
  2. Refrigerate.
  3. 6 Servings
  4. 108 Calories, 6.2g Protein, 8.1g Fat, 2.4g Carbs, 0g Fiber 2.4g Net Carbs
Notes
  1. You are going to have clam juice leftover and good grief don't throw it down the drain. I put it in a glass and throw it down my throat. It is super good.
  2. Now, if you want it more zippy than it is please, add more or less of the spices YOU like. As you can see I not only used chipotle pepper in the dip, I also added it to the top.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Hunter Chicken

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Low Carb Hunter ChickenLow Carb Hunter Chicken. One can only imagine the origins but it is not an American dish.  It was a meal made at the end of a day of hunting with likely lots of root vegetables and whatever meat may have been at hand.  Squirrel or rabbit anyone?  Now we know that the Italians love their wine so what better way to braise meat?  White wine can be subbed for the red wine but my preference is red.  The original was probably Chianti  but um, I don’t drink Chianti.

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.

Hunter Chicken
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Ingredients
  1. 8 Chicken Thighs Skin On
  2. ½ Lb Mixed Mushrooms
  3. 1 Medium Onion Diced Small
  4. 1 Smallish Chopped Yellow Pepper
  5. 1 Smallish Chopped Red Pepper
  6. 2 Small Chopped Carrots
  7. 1 T Crushed Garlic
  8. ½ Cup Halved Kalamata Olives
  9. 1 Cup Water
  10. 1 T Chicken Base
  11. 1 Cup Red Wine
  12. 2 Cans Diced Tomatoes
  13. 2 Bay Leaves
  14. 1 t Basil
  15. 1 t Oregano
  16. 1 t Thyme
  17. 1 t Rosemary
  18. ¼ Cup Olive Oil
  19. 2 T Capers
  20. Pepper
Instructions
  1. Heat olive oil and with skin side down sauté until dark golden brown. Turn and brown second side.
  2. Remove chicken and set aside.
  3. Add vegetables and sauté for 5 minutes or so.
  4. Add wine, garlic, chicken base, water, tomatoes, bay leaves & spices and begin reducing.
  5. Put chicken back into the pan and simmer for a 1-1½ hrs. or until chicken falls off the bone.
  6. Add the capers and check for taste.
  7. Remove bay leaves.
  8. Smother each thigh with lots of sauce.
  9. Add pepper.
  10. 8 Servings
  11. 345 Calories, 11.1g Protein, 27.9g Fat, 12.5g Carbs, 1.4g Fiber 11.1g Net Carbs
Notes
  1. This is fantastic served over spaghetti squash or even cabbage noodles.
  2. If you have it, tear up some fresh basil to top.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Kimchi Chicken Thighs

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Low Carb Kimchi Chicken ThighsLow Carb Kimchi Chicken Thighs. Many of you may think of these as very hot & spicy which it certainly can be but with the addition of the tomatoes and wine I think you will find it’s not that spicy.  Kimchi is the national dish of Korea and there is a battle royal with Japan for not only who makes the best kimchi but who made it first. Uh, I don’t know but I do know it is a super healthy fermented food. Here is what Dr. Mercola says. Low carb kimchi chicken thighs are seriously to die for.

KimchiSeveral years back in my local New Seasons Market I said to a fellow in the produce department that I know, and knew wasn’t the right person, that I wanted to talk to the resident store expert about kimchi. Well, set me back on my heels and blow me over with a feather. Turns out David is the resident expert, had been making his own kimchi for many years and proceeded to tell me more than I ever wanted to know and now, because of David, I have eaten kimchi ever since. Now I do not make my own (what a pity) and this is the brand I do use WildBrine.  Sometimes I eat the Japanese version and sometimes the Korean version and for this recipe you can use any kimchi you can get your hands 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.

Kimchi Chicken Thighs
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Ingredients
  1. 4 Slices Bacon Cut Into 1” Inch Pieces
  2. 4 Bone In Skin On Chicken Thighs
  3. ½ Can Diced Tomatoes
  4. ½ C White Wine
  5. ¼ C Slivered Green Onion Tops
  6. 1 C Kimchi With Juices
  7. 2 t Crushed Garlic
  8. 1 t Chicken Base
  9. Ground Pepper
Instructions
  1. Cook bacon, until brown and lightly crisped. Set aside.
  2. Cook thighs skin side down in bacon drippings until skin is very deep golden brown and skin is crispy 12–15 minutes. Set aside.
  3. Add garlic, wine & tomatoes to drippings in skillet and cook, stirring occasionally. Reduce by ½.
  4. Add kimchi and bacon.
  5. Add chicken, skin side up, into mixture making sure chicken skin is above surface to keep it crispy. Bring to a simmer (do not cover) and cook until chicken is tender and cooked through, about 30 minutes.
  6. Set chicken aside and bring braising liquid to a simmer cooking until slightly thickened.
  7. Plate sauce and put chicken on top. Grind on some pepper.
  8. 4 Servings
  9. 383 Calories, 22.6g Protein, 30.2g Fat, 5.3g Carbs, 1.6g Fiber, 3.7g Net Carbs
Notes
  1. If you think you can eat two of these puppies you might want to think again as there is so much else to eat with one thigh. Go ahead, I have tried and I can't do it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Crab Stuffed Sole Packages

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Low Carb Crab Stuffed Sole PackagesLow Carb Crab Stuffed Sole PackagesLow Carb Crab Stuffed Sole Packages. OK, so a couple of weeks ago I did a recipe for Crab Stuffed Shrimp/Béarnaise Sauce and since there are not many people in my little family I still had leftovers of everything.  Already thinking ahead, I bought four filets of sole and made this the next evening. Once you have the crab stuffing it is even easier to make the sole because there is no shrimp peeling. Again you will need the recipe for Sauce Béarnaise to complete the dish.  As you look at the pictures it’s pretty easy to see these make nice little low carb crab stuffed sole packages to wow dinner guests.

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.

Crab Stuffed Sole Packages
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Ingredients
  1. 12 Sole Filets 6 Shorter 6 A Little Longer
  2. ¾ Lb Crabmeat
  3. ¼ C Sour Cream
  4. 3 T Melted Butter (Divided)
  5. 3 T Grated Onion
  6. ½ t Dried Tarragon
  7. ¼ t Dried Thyme
  8. ¼ t Salt
  9. ¼ t Pepper
Instructions
  1. Gently mix all ingredients with 1T butter except filets.
  2. Divide into 6 portions
  3. Lay down 6 longer filets and cross each with smaller filets.
  4. Put crab mix into center.
  5. Bring two shorter sides to cover crab and then complete package crossing the longer sides.
  6. Heat 2 T butter. Putting crossed sides down, saute until gently browned, turn and cook top.
  7. Plate with crossed side down and top with béarnaise sauce.
  8. 6 Servings
  9. 221 Calories, 13.0g Protein, 18.2g Fat, 1.2g Carbs, .1g Fiber, 1.1g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Huli BBQ Sauce

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Low Carb Huli BBQ SauceLow Carb Huli BBQ SauceKeto Huli BBQ Sauce. I use this lovely, garlicky sauce in the Huli Huli Chicken recipe but it is far more versatile than just on chicken.  It is also fabulous on baby back ribs and Pulled Pork, pulled chicken, and as a dipping sauce for Bacon Wrapped Shrimp.  This keto carb huli BBQ sauce in definitely one of my favorites recipes.

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.

Huli BBQ Sauce
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Ingredients
  1. ⅓ C Allulose***
  2. ¼ C Distilled White Vinegar
  3. ¼ C Low Carb Ketchup***
  4. ¼ C Tamari Sauce
  5. 2 t Crushed Garlic
  6. 1 t Powdered Ginger
  7. ½ t Chili Flakes
  8. 1 Juiced Lemon
Instructions
  1. Slightly heat vinegar, add Just Like Sugar Brown, and stir until dissolved.
  2. Thoroughly mix in rest of ingredients
  3. As a dipping sauce heat slightly & serve.
  4. With any pulled meat, mix in and heat.
  5. 6 Servings
  6. 18 Calories, 0.0g Protein, 1.6g Fat, 1.0g Carbs, .1g Fiber, .9g Net Carbs
Notes
  1. Just plain good.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken In Buttery Vinegar

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Low Carb Chicken In Buttery VinegarLow Carb Chicken In Buttery Vinegar. Interesting story here.  I first made chicken in buttery vinegar somewhere in about 1993.  Back then it was with turkey medallions but my recipe is the same otherwise.  I made it over and over because not only was it fantastic, it was also very easy.  The only recipe I was able to find was Saveur Magazine’s Grilled Turkey With Cracked Pepper, Caramelized Onion, & Vinegar who gave credit to chef Mary Sue Milliken of the TV program Two Hot Tamales fame and who can remember everything?  I may have seen their recipe on their show.  I would never question the origins of this recipe and I am putting it up because it is so good.  I am subbing chicken for turkey and of course if you want to use turkey-go for it.  The cool thing is, I wasn’t thinking about low carb well over 20 years ago but sometimes…I was eating that way and low carb chicken in buttery vinegar is a good example.

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.

Sautéed Chicken In Buttery Vinegar
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Ingredients
  1. 6 Large Boneless Chicken Thighs (Pounded To Flatten)
  2. 2 T Olive Oil
  3. 8 T Cold Butter Divided
  4. 2 Medium Onions Thinly Slivered
  5. 1½ C Water
  6. 1 C White Vinegar
  7. 2 t Chicken Base
  8. Fresh Cracked Pepper
Instructions
  1. Put olive oil in skillet over medium heat, add onions and cook until beginning to turn golden brown.
  2. Add vinegar, bring to a boil, & reduce by half. You should end up with something like an oniony sludge.
  3. Add water and chicken base & reduce a bit more.
  4. Remove from heat and 1 T at a time, swirl in 6 T butter until sauce has thickened.
  5. Add lots of cracked pepper.
  6. Meanwhile in a large skillet heat 2 T butter to nearly brown and quickly sauté chicken.
  7. Plate, spoon sauce over chicken and yes, add more cracked pepper.
  8. 6 Servings
  9. 371 Calories, 39.5g Protein, 22.0g Fat, 3.7g Carbs, .7g Fiber, 3.0g Net Carbs
Notes
  1. You may easily substitute chicken breast medallions but in my opinion, dark meat is much better than white.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Smoky Sweet And Sour Dipping Sauce

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Low Carb Smoky Sweet And Sour Dipping SauceLow Carb Smoky Sweet And Sour Dipping Sauce. Who couldn’t love this dipping sauce to dab meaty snacks into?  Well, I do do and this is perfect for any game day and ideal for chicken wings, Bacon Wrapped Shrimp or bacon wrapped chicken bites. Pictured is the sauce with both and since I had some leftover, I had it with Pulled Pork a couple nights later.  Served with Coleslaw or one of the many other Salad Recipes on this site & it’s dinner done. Don’t you just love my new acacia wood bowl.

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.

Smoky Sweet & Sour Dipping Sauce
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Ingredients
  1. ½ C Sugar Free Ketchup***
  2. ½ C White Vinegar
  3. 2 T Allulose***
  4. 1 T+1 t Worcestershire Sauce
  5. 1 t Liquid Smoke
Instructions
  1. Mix all ingredients thoroughly, heat & serve.
  2. 6 Servings
  3. 20 Calories, 0.0g Protein, 2.0g Fat, 0.5g Carbs, 0.0g Fiber, 0.5g Net Carbs
Notes
  1. This sauce is just about as free a food as you could want.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crab Stuffed Shrimp

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Low Carb Crab Stuffed ShrimpLow Carb Crab Stuffed ShrimpKeto Crab Stuffed Shrimp. OK  so this just came to me in a flash.  I was fixing Stuffed Shrimp which is certainly lowcarb and fabulous when it dawned on me:  Why not take the same ingredients in the stuffing, omit the Carbalose Flour Bread crumbs and use crab meat to do this keto Crab Stuffed Shrimp with Béarnaise Sauce instead.  Oh Lordy, I love flashbulb moments and this was one of them. Low Carb Crab Stuffed ShrimpI had just purchased & picked a fresh dungeness crab and had lots left over after making Veal Oscar (Also See Steak Oscar) so…I experimented.  I also already had leftover Sauce Béarnaise from the same Oscar so testing this was a piece of cake. I don’t know what to say except this is unbelievable.  This may be my all time company-for-dinner recipe and the great thing…it is so easy. Guaranteed to WOW friends and family.

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.

Crab Stuffed Shrimp/Béarnaise Sauce
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Ingredients
  1. 16 Large Shrimp
  2. ¾ Lb Crabmeat
  3. ¼ C Sour Cream
  4. 3 T Melted Butter (Divided)
  5. 3 T Grated Onion
  6. ½ t Dried Tarragon
  7. ¼ t Dried Thyme
  8. ¼ t Salt
  9. ¼ t Pepper
Instructions
  1. Preheat oven to 350°
  2. Smear 1 T butter on foiled lined sheet pan.
  3. Peel shrimp carefully, trying to keep tail meat intact, make a little circle of each shrimp, and place each on sheet pan.
  4. Gently mix rest of ingredients.
  5. Divide into sixteen portions which should be about 1 T each and top each shrimp.
  6. Bake 10-15 minutes, plate and top each shrimp with béarnaise sauce
  7. 4 Servings
  8. 326 Calories, 42.6g Protein, 15.9g Fat, 3.3g Carbs, .1g Fiber, 3.2g Net Carbs
Notes
  1. Nutritionals do not include béarnaise sauce which are really additional fat grams.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Baked Cabbage Steaks

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Low Carb Baked Cabbage SteaksKeto Baked Cabbage Steaks. There are just days I like messing around in the kitchen dabbling with this and that.  I was standing there staring at a cabbage thinking I might make some Cheesy Creamed Cabbage & Bacon when this came to mind and I’m saying why not.  We all know what a good beef steak is but keto baked cabbage steaks?  I love coming up with new descriptions of food and it comes from my restaurant background.  It is always a challenge to name menu items or daily specials and for me it’s fun (and I am definitely all about fun).

These are easy and the ingredients can be made ahead with the final assembly later just before popping them into the oven.  Since tasty cabbage recipes are such a sought after low carb item this will fill the bill nicely.  If your cabbage is large enough the recipe should easily feed 8-10 people but choose the size most appropriate for your family.  These are so good some people may want seconds and leftovers?…no problem. Pictured was a very small cabbage making 6 servings. Looking at two of the pictures reminds me a little of the old game Ms Pac-Man.

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.

Baked Cabbage Steaks
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Ingredients
  1. 1 Large Head Cabbage
  2. 2 T Olive Oil
  3. ⅔ C Mayonnaise
  4. ¼ t Dried Oregano
  5. ¼ t Dried Basil
  6. ¼ t Garlic Salt
  7. ¼ t Pepper
  8. ¼ t McCormick Italian Grinder (Or Italian Seasoning)
  9. ⅛ t Celery Salt
Instructions
  1. Preheat oven to 400°
  2. Slice cabbage into six ¾" steaks.
  3. Wedge out the core of the two center steaks.
  4. Drizzle oil on a foil lined sheet pan and put down steaks.
  5. Mix all remaining ingredients.
  6. Evenly blob mayo in center of each steak and smear completely over the top. More on the larger steaks and less on the smaller ones.
  7. Bake 20-25 minutes or until well browned on the top.
  8. The larger steaks can easily be cut in half to serve two people.
  9. 10 Servings
  10. 150 Calories, 1.9g Protein, 12.7g Fat, 7.1g Carbs, 2.9g Fiber, 4.4g Net Carbs
  11. 8 Servings
  12. 187 Calories, 2.4g Protein, 15.8g Fat, 8.8g Carbs, 3.6g Fiber, 5.1g Net Carbs
  13. 6 Servings
  14. 250 Calories, 3.2g Protein, 21.2g Fat, 11.6g Carbs, 4.8g Fiber, 6.8g Net Carbs
Notes
  1. As I said the two large center steaks can be cut in half to make 4 servings.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/