Tag Archives: grainfree

Low Carb Pakistani Curried Chicken

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Low Carb Pakistani Curried ChickenLow Carb Pakistani Curried ChickenLow Carb Pakistani Curried Chicken. When we were at Michigan State University back in the stone ages, we had a lot of foreign exchange students and some of our friends were from Pakistan. I used to always love our pot luck dinners with them because the women would invariably bring a spicy, and I do mean spicy, chicken dish. Now I had never eaten chicken all cut up and still with the bones in them but hey, I was learning so I didn’t question it, I just ate it.

So here I am 50 years later and um, I take the bones out now and anyway I probably couldn’t sell you on the idea of a low carb Pakistani curried chicken with the bones still in anyway. I don’t know this for a fact but these women did not know what “curry powder” or “garam masala” was. They made their own spice mixes all from scratch. Hell, I didn’t know what this stuff was but I sure knew I loved it. So…this is my modern day version and you may adjust the spices as you wish. It is pretty tasty the way it is but also relatively tame when it comes to spiciness.

I have shown mine eaten with Cauliflower Grits and these are not to be confused with plain ole cauliflower rice. The grits are a totally different animal and will definitely soak up some of that wonderful sauce.

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.

Spicy Pakistani Curried Chicken
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Ingredients
  1. 1-1¼ Lbs Boneless Chicken Thighs
  2. ¼ C Olive Oil
  3. 1 Medium Onion Diced Small
  4. 1 Can Crushed Tomatoes (Diced Work As Well-See Below)
  5. ½ C Water (+ More If/As Necessary)
  6. 2 T Tomato Paste
  7. 1 t Ginger Paste
  8. 1 t Garlic Paste
  9. 2 t Ground Coriander
  10. 1½ t Ground Cumin
  11. 1 t Curry Powder
  12. 1 t Cayenne Pepper
  13. 1 t Crushed Red Pepper Flakes
  14. 1 t Salt
  15. ½ t Garam Masala
  16. ½ t Turmeric
  17. 1 C Cilantro (Divided)
  18. ½ C Full Fat Yogurt (I Used Labne)
Instructions
  1. Put all dry herbs & spices into a small dish.
  2. Cut chicken thighs into small bite-size pieces.
  3. In a large skillet sauté onions in olive oil until just beginning to brown on the edges.
  4. Add garlic & ginger paste.
  5. Add herbs & spices & “toast” for a couple of minutes.
  6. Add diced chicken and begin to cook.
  7. Add tomato paste & cook another couple of minutes. (Mixture will be very thick).
  8. Add about ½ the tomatoes & water and simmer uncovered 10-15 minutes.
  9. Add last of the tomatoes & water.
  10. Add ½ C Cilantro and the yogurt, again mixing to thicken and adding water only if necessary.
  11. Plate and sprinkle with last of the cilantro.
  12. 4 Servings
  13. 350 Calories, 27.3g Protein, 25.1g Fat, 7.2g Carbs, 1.5g Fiber, 5.7g Net Carbs
Notes
  1. To reiterate, this is easy, quickly made, and to-die-for good.
  2. I use my immersion blender to mix the tomatoes & water to make kind of a sludge but if you are using crushed tomatoes (I used diced) it shouldn't be necessary.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tomato Squash Casserole

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Keto Tomato Squash CasseroleKeto Tomato Squash CasseroleKeto Tomato Squash CasseroleKeto Tomato Squash Casserole.  I’m here to say that this is one great vegetable combination and very well suited for any Thanksgiving spread. Seriously, take a good look at the list of ingredients and I’m hoping you can tell just by looking at it. It has always amazed me how versatile spaghetti squash is and this keto tomato squash casserole is another good example. I know it looks like some kind of exotic apple pie with a crumble topping but I assure you it is not what it tastes like. Very easy to assemble and then finish in the oven. To see how I do my squash please see Spaghetti Squash 101.

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.

Tomato Spaghetti Squash Casserole
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Squash Filling
  1. 2 Medium Size Spaghetti Squash
  2. 1 Can Petite Diced Tomatoes
  3. 1 T Fresh Thyme Leaves (Or 1½ t Dried Thyme)
  4. ½ C Fresh Minced Parsley (Or 3 T Dried)
  5. 6 T Melted Butter (Divided)
  6. ¼ C Minced Shallots (Or Onion)
  7. 1 T Crushed Garlic***
  8. ¼ t Cinnamon
  9. ⅛ t Allspice
  10. ⅛ t Nutmeg Or Mace
  11. ⅛ t Ground Ginger
Crumble Topping
  1. 1½ C Ground Pork Rinds
  2. ⅔ C Parmesan Cheese
  3. ½ C Sliced Almonds
  4. ¼ C Melted Butter
Casserole
  1. Cook, seed, and strain spaghetti squash. It has lots of juice (which in my opinion is just sugar water) and you do not want much extra liquid in this. It will have plenty anyway. When finished straining put into a large mixing bowl.
  2. Put 1 T butter in pan and lightly sauté onions & garlic. (4-5 minutes).
  3. Put rest of ingredients in medium bowl, add everything except squash and mix thoroughly.
  4. Now pour this mixture over squash and again mix and combine well. Put into a large deep glass pie dish.
Crumble Topping
  1. Lightly toast almonds.
  2. In last medium bowl mix ground pork rinds, Parmesan cheese, and toasted almonds.
  3. Add melted butter and mix into a “crumble”.
  4. Preheat oven to 350°.
  5. Generously add crumble topping to casserole, cover with foil, cook for 20-25 minutes, uncover and bake an additional 15 minutes or until topping is beginning to brown.
  6. 8 Servings
  7. 327 Calories, 7.5g Protein, 30.6g Fat, 8.5g Carbs, 2.3g Fiber, 5.2g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Avocado Cucumber Soup

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Keto Avocado Cucumber SoupKeto Avocado Cucumber Soup. This is an absolutely wonderfully flavored soup that will double as a salad dressing and it takes about 10-15 minutes (at most) to make. The nutritionals are for the soup and carbs would be nearly non-existent as a dressing. This keto avocado cucumber soup may remind you of a Mexican soup, and then again it may remind you of a Middle Eastern soup and it actually reminds me of both as it has all the components from each with no spices but salt to interfere with the lovely delicate main flavors.  In the background on the plate was cream cheese, lox, capers, and purple onion on a piece of my Lowcarb Carbalose Bread and what a dandy combination as a soup and sandwich.

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

Avocado Cucumber Soup
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Ingredients
  1. 1 Ripe Avocado
  2. 1-1½ Cucumbers (About 2 Cups)
  3. 1 C Plain Yogurt
  4. 1 C Water
  5. 4 T Green Onion Tops (Divided) (Or 1 T Dried Chives)
  6. 1 T Pickled Jalapeno Pepper
  7. 1 T Pickled Jalapeno Juice
  8. 2 t Lemon Juice + Plus More To Taste
  9. ¾ t Salt + More To Taste If Necessary
Instructions
  1. Peel and chop up cucumber. (You can leave the seeds in or discard them, your choice).
  2. Put cubed avocado in a medium bowl and with a stick blender, purée until smooth.
  3. Add yogurt, mix again.
  4. Add cut cucumbers pieces, jalapenos & juice, lemon juice, salt and 3 T chopped green onions and purée again.
  5. Add water and give it one more good mixing. Add more water as/if necessary.
  6. Taste for seasoning, cover and refrigerate for at least several hours.
  7. This will also work well in a good upright blender.
  8. Garnish soup with last 1 T green onions and/or (cilantro).
  9. 6 Servings
  10. 134 Calories, 2.1g Protein, 12.6g Fat, 4.7g Carbs, 2.8g Fiber, 1.9g Net Carbs
  11. 4 Servings
  12. 201 Calories, 3.1g Protein, 18.9g Fat, 7.1g Carbs, 4.3g Fiber, 2.8g Net Carbs
Notes
  1. Garnishes may include small chunks of tomato, cucumber, avocado, cilantro and maybe even some olive oil.
  2. Like any soup, this will improve with time in the fridge so do let it chill for several hours.
  3. You may use more or less water depending on the thickness of the yogurt you use, and I used a wonderfully thick yogurt but at least use a full fat yogurt.
  4. No, the avocado will not turn brown once it's in the soup and will last several days in the fridge.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Bourguignon Mushrooms

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Keto Bourguignon MushroomsKeto Bourguignon MushroomsKeto Bourguignon MushroomsKeto Bourguignon Mushrooms. Not much trouble and so worth all the fabulous flavor for a keto side dish that will go with many meats. Keto bourguignon mushrooms are of course fabulous with steak, so much more, and terrific for any dinner party. Dinner plate was a sweet little 5 oz. hanger steak.

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

Bourguignon Button Mushrooms
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Ingredients
  1. 1 C Onion Diced to ½” Squares
  2. 2 Oz Salt Pork Cut Into ½” Cubes (You Will Probably Use Bacon)
  3. 1½ C Beef Broth Or Stock (Or Water & Beef Base)
  4. 1 Lb Quartered Button Mushrooms Room Temperature
  5. ½ C Red Wine – You Can Increase This A Little If You Want A Stronger Wine Flavor
  6. 1 t Porcini Dust (If You Have It And Not Necessary)
  7. 2 T Tomato Paste
  8. 2 t Garlic Paste***
  9. 1 t Dried Thyme
  10. 2 T Butter
  11. ¼ t Pepper
  12. Salt Only If Necessary
  13. Fresh Thyme Leaves Or Chives To Garnish (Optional)
Directions
  1. Cut rind off salt pork and cube.
  2. In a sauté pan slowly fry cubes (or bacon pieces) until crispy, and remove to drain.
  3. Sauté quartered mushrooms in leftover pork (bacon) fat on medium high to high heat. The idea is not to let the mushrooms “stew” in their own juices but to brown them quickly. Preheat pan and when you begin to sauté them do not stir or move them for a couple of minutes, then stir and brown. Remove mushrooms, reduce heat and add tomato paste for a minute or so.
  4. Add diced onions and beef broth to pan and bring to a very gentle simmer for 15-20 minutes. This reduces liquid and intensifies flavors.
  5. If you have porcini dust, sprinkle it over mushrooms, add back to stock & onions, and add wine, garlic & pepper. You may need to increase the heat just a bit to bring it to a simmer, but DO NOT boil. Simmer all for additional 15-18 minutes. Mushrooms will soak in flavors.
  6. Add any more water as/if needed.
  7. With pan off heat, swirl 1 T butter into mixture and before it has melted swirl in second T butter. This will thicken your sauce.
  8. Plate and sprinkle with salt pork lardoons (or bacon bits).
  9. Serves 6
  10. 135 Calories, 3.1g Protein, 9.9g Fat, 4.7 Carbs, 1.2g Fiber, 3.5g Net Carbs
Notes
  1. Thinly sliced and chopped pancetta will work in place of salt pork or bacon.
  2. I personally like salt pork or pancetta because otherwise your mushrooms may taste too bacony. Is that a word?
  3. Another thing you can do is drain and use your bacon fat for something else and just use lard, chicken fat, or yes, duck fat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Potica

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Keto PoticaKeto PoticaKeto PoticaKeto Potica. Many years ago while living in the mountains of Colorado I used to cater lots of weddings. For whatever reason there was a small enclave of Slovenians and one of the things that was served in abundance was a pastry called potica (poh-teet sah). My recollection is that it was served in honor of the bride for health, wealth, and prosperity and always served around the holidays of Easter and Christmas. I got to eat this a lot and interestingly every woman made it differently. Ruth made by far the best potica and I finally figured out why. She used to keep hers wrapped in foil which kept it ever so moist and chewy. I tried making it but seriously, was never as successful as she was. Being a hillbilly from KY was just not going to cut it like an old world master. Well, many years later I have finally figured out how to get my keto potica (almost) as good as Ruth’s and I will say it’s pretty danged good. This freezes perfectly and it’s a good thing because I wouldn’t eat this whole loaf in a month of Sundays but um…I do have grateful neighbors and friends. Recently my neighbor Nicole gave me candles during a power outage and I will for sure be giving some to her. If you are interested in testing your baking skills just a bit, you may want to try the Low Carb Babka too.

I have almost zero recollection where I got that fabulous pan but I’m glad I did. I vaguely recall I was going to make small loaves of bread to use for canapés. So this is (maybe?) its debut. If you don’t have the same pan just lay your keto potica loaf on a parchment or foil lined sheet pan to bake it. Opting for foil gives you a ready-made covering.

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.

Potica
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The Nut Filling
  1. ½ C Walnuts
  2. ¼ C Allulose***
  3. 1½ t Cinnamon
  4. 4 T Softened Butter (To Be Used Later)
Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ½ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 2 T Soft Butter
  10. 12 Drops Liquid Sucralose***
  11. ½ C Warm Water + More As/If Needed 1 T At A Time
  12. 1½ t Yeast
  13. ½ t Sugar
The Dough
  1. Put first 6 ingredients in processor.
  2. Add 2 T warm water to flaxseed meal for 10 minutes, add to dry ingredients, and pulse to mix.
  3. Bloom yeast with sugar in warm water for 10 minutes.
  4. Add Sucralose to top of bloomed yeast.
  5. Start processor, add liquids, and process for 1-2 minutes or so.
  6. If needed, add more water 1-2 T at a time.
  7. Place dough in a small square or rectangular pan, cover with film and let rise about 30 minutes.
The Nut Filling
  1. Place walnuts, cinnamon, and Allulose in a small processor and process until nut are finely ground.
The Fun Part
  1. I hope you have a small offset spatula because it will make spreading the butter very easy. Otherwise it is easy to put a hole in your beautifully thinly rolled out dough.
  2. With the tiniest amount of bench flour flop out dough and begin to roll it as thinly as possible. Best size should be about 12”x18”, you’re going to need a long counter so…just keep rolling along.
  3. Now spread dough thinly all over with butter, completely cover with the nut filling and press firmly into butter.
  4. Starting with the short side begin tightly rolling just like you would for cinnamon rolls.
  5. You probably won’t have the same pan I do so just put in on a double sheet pan with parchment paper or foil.
  6. Cover lightly with film and allow to rise about 25-30 minutes. You don’t want it to rise much.
  7. Preheat oven to 350°.
  8. Bake 27-28 minutes, remove from oven and leave loaf in pan to cool completely. If you can remember, cover it with film after about 30 minutes. Reason: It will keep it totally moist and a bit chewy which is what you want.
  9. If you drink afternoon tea this is THE perfect accompaniment.
  10. Cut into 12 pieces.
  11. 12 Servings
  12. 111 Calories, 5.7g Protein, 8.3g Fat, 8.3g Carbs, 4.9g Fiber, 3.4g Net Carbs
Notes
  1. One of secrets of a successful keto potica is to roll it as tightly as possible. Remember there is no sugar and very little starch in Carbalose flour so…not much binding power going on so, if it ends up a little loosey goosey don't worry about it-just eat & enjoy it.
  2. 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 with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  3. I do occasionally used EZ-Sweetz liquid Sucralose (and have for over 9 years with zero ill effects) 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/

Keto Cauliflower Mushroom Quinoa

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Keto Cauliflower Mushroom QuinoaKeto Cauliflower Mushroom QuinoaKeto Cauliflower Mushroom Quinoa. If you like sautéed mushrooms then this recipe is for you. Yes, it has cauliflower in it but the mushrooms are the stars in this dish. It’s piquant and goes with just about anything you might want to serve it with. Steaks, chops, again you name it. I made this easy for myself by buying already sliced crimini mushrooms from the grocery and you can use any type mushroom you like including mixing them as they will all bring something to your keto cauliflower mushroom quinoa party.

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.

Cauliflower Mushroom Quinoa
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Ingredients
  1. 4-5 C Riced Cauliflower
  2. 1 Lb. Sliced Mushrooms (Always Room Temperature)
  3. 3 T Butter (Divided)
  4. 3 T Olive Oil (Divided)
  5. 2 T Garlic Paste***
  6. ¼ C Water Or (Chicken Broth)
  7. 1 t Salt (More To Taste)
  8. ½ t Pepper (More To Taste)
  9. ½ t Dried Thyme
  10. 3 T Parmesan Cheese
  11. 2 t Fresh Thyme Leaves (As Garnish)
Instructions
  1. Sauté sliced mushrooms in 2 T Butter and 2 T Olive oil, mix in garlic paste, thyme, salt, & pepper and set aside.
  2. Sauté Cauliflower in 1 T butter with 1 T. olive oil.
  3. Add chicken broth to cauliflower, add back mushrooms, and heat.
  4. Mix in 2 T Parmesan cheese.
  5. Put into bowl, top with 1 T cheese and garnish with thyme leaves if using.
  6. 6 Servings
  7. 176 Calories, 4.7g Protein, 15.3g Fat, 6.2g Carbs, 2.6g Fiber, 3.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Daikon Cucumber Salad

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Low CarbDaikon Cucumber SaladLow Carb Daikon Cucumber SaladLow Carb Daikon Cucumber SaladLow Carb Daikon Cucumber SaladKeto Daikon Cucumber Salad. This is probably one of the easier salads on the site and really all it takes is a little time to marinate three veggies while you go about the rest of your kitchen business. Recipe is for four and can be multiplied for more. This keto daikon cucumber salad was originally featured with Beef Tataki, it is so good, and I have fixed it so many times that I am making it a stand alone recipe. It has nearly zero calories but what makes it keto is the olive oil.

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.

Daikon Cucumber Salad
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Ingredients
  1. 7-8 Inches Peeled Daikon Radish Sliced Paper Thin
  2. ½ Large Cucumber
  3. ½ t Salt
  4. 2 Shallots
Dressing
  1. 1½ T Olive Oil
  2. 2 t Sugar-Free Rice Wine Vinegar
  3. 2 t Tamari
  4. 2 t Just Like Sugar Brown*** (Or Sweetener Of Choice)
  5. ¼ t Pepper
Instructions
  1. Slice daikon radish, rinse under cold water, put into a bowl, salt, and add cold water to just cover. (This will soften the radish). When ready, squeeze out water. You will know it’s ready when the radish becomes translucent and very pliable. At least an hour and more time is fine as you want them to kind of fold over themselves.
  2. Slice cucumber, put into bowl, (no water), lightly salt and toss well. (This will soften cucumber). You will have a little cucumber juice left and I just add it to the vinaigrette cause…it tastes so good.
  3. Make vinaigrette, thinly slice shallots and put into vinaigrette. (This will soften shallots).
  4. Place down radish, then cucumber, top with onions and spoon on vinaigrette.
  5. Top with freshly ground pepper.
  6. 4 Servings
  7. 65 Calories, 1.2g Protein, 5.3g Fat, 4.3g Carbs, 1.6g Fiber, 2.7g Net Carbs
Notes
  1. If you do not have a mandoline I would discourage making this salad as you will not be able to cut the vegetables thinly enough by hand.
  2. The idea here is to have about a ⅓ cucumber to ⅔ radish ratio. Not set in any stone and just an approximate. It just makes for a prettier plate.
  3. Don't assemble until ready to serve.
  4. If you really want to up the flavor profile, and you have them, you might sprinkle on some black seeds. No, not black sesame seeds but real black seeds. (Nigella Sativa)
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chimichurri Sauce

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Keto Chimichurri SauceKeto Chimichurri SauceKeto Chimichurri Sauce. Nobody has an original recipe for keto chimichurri. It is a universally used condiment, is keto all by itself, and fabulous on nearly everything. Meats of all kinds, vegetables of all kinds, and once I put it one a brick and believe it or not it helped the taste of the brick. Don’t believe that tall tale-it’s not true. Just rest assured keto chimichurri sauce is  fabulous. The Choripán recipe features the sauce with chorizo and is a super and easy dinner idea.

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.

Chimichurri Sauce
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Ingredients
  1. 1 C Finely Chopped Italian Parsley (Flat Leaf)
  2. ½ C Finely Chopped Cilantro (For Heaven's Sake Use Your Stems
  3. ½ C Olive Oil
  4. 4 t Garlic Paste***
  5. 3 T Red Wine Vinegar
  6. 1 Finely Chopped Shallot
  7. 1 t Dried Oregano
  8. 1 t Salt
  9. 1 T Chopped Jalapeno Pepper (I Use Pickled Jalapeno)
  10. ½ t Red Pepper Flakes
Instructions
  1. Chop and mix all ingredients and allow to rest on counter for at least several hours.
  2. 8 Servings
  3. 143 Calories, 0.8g Protein, 15.3g Fat, 2.3g Carbs, 1.0g Fiber, 1.3g Net Carbs
Notes
  1. This is the way I like chimichurri. Any and all of the ingredients may be adjusted by either, lowering, increasing or deleting to your personal taste.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Choripán

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Keto ChoripánKeto Choripán. Who says you need to make this into a sandwich. Well, not me. Choripán is a traditional Argentinean street food sandwich consisting of grilled chorizo on bread topped with chimichurri sauce. So just skip the bread and eat it like a bunless burger & voilà keto choripán.

One of the things I have found is that chorizo is a subjective taste and differs greatly made by multiple companies. The one I’m showing is by far the best I have ever had, has no sugar, and they are such a small company they do not even need to put a nutrition label on their packages. It happens to be a very spicy chorizo which I personally love. They are located here in Oregon, I get it in a local co-op so you will need to find a good ground raw chorizo and just go for it as this is super easy to make. Served with Keto Spanish Rice for a complete Spanish dinner.

Keto Choripán

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.

Keto Choripán
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Ingredients
  1. 1¼ Lb Raw Chorizo
  2. ½ C Finely Chopped Italian Parsley (Flat Leaf)
  3. ¼ C Finely Chopped Cilantro
  4. ¼ C Olive Oil
  5. 2 t Garlic Paste***
  6. 1½ T Red Wine Vinegar
  7. 1 Finely Chopped Shallot
  8. ½ t Dried Oregano
  9. ½ t Salt
  10. ½ T Chopped Jalapeno Pepper (I Use Pickled Jalapeno)
  11. ¼ t Red Pepper Flakes
Instructions
  1. Divide chorizo into four 5 oz. patties.
  2. Chop and mix all chimichurri ingredients and allow to rest on counter for at least several hours.
  3. Cook chorizo patties until done, plate and drizzle with chimichurri.
  4. 4 Servings
  5. 549 Calories, 21.3g Protein, 50.3g Fat, 3.2g Carbs, 1.7g Fiber, 1.5g Net Carbs
Notes
  1. Best to make your chimichurri at least 4 hours ahead to allow it to mellow but I know there are people who can't/won't wait so don't say I didn't tell ya.
  2. If your chorizo of choice happens to be in link form then for heaven's sake use it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Hazelnut Oil Vinaigrette

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Keto Hazelnut Oil VinaigretteKeto Hazelnut Oil VinaigretteKeto Hazelnut Oil VinaigretteKeto Hazelnut Oil Vinaigrette. People may think you’re crazy for putting a vinaigrette on chopped up hard boiled eggs but I can assure you this dressing is so good. It’s been nearly a year (my, my how time flies) since my friend Chef Taffiny Elrod came to visit me here in Portland and wow oh wow, have things changed since then. When we arrived at our destination restaurant for dinner I was given a goodie (swag) bag of stuff and included in that bag there was a bottle of hazelnut oil. Everything in my bag had long ago been consumed except for that danged hazelnut oil. I tasted it and promptly put in the refrigerator until… Now, I am embarrassed to say that though I live in Oregon which is the hazelnut capital of the country, and though I love hazelnuts, I had never had hazelnut oil. It has its’ own very distinct, delicious, lovely, and unusual flavor and for some reason it is really good as a salad dressing and especially with eggs.

So, if you do make keto hazelnut oil vinaigrette, you and your family are in for a super duper treat. I hope after you have tried it you will think it’s as good as I do. Almost goes without say that it makes one terrific salad dressing and, especially salads with hard boiled eggs on top.

Recipe will serve up to 10 so you may have some left for another day to serve it over wilted green onions with…what else…chopped up hard boiled eggs.

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.

Hazelnut Oil Vinaigrette
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Ingredients
  1. 3 T Hazelnut Oil
  2. 1 T Olive Oil
  3. ⅓ C Apple Cider Vinegar
  4. ⅓ C Dijon Mustard
  5. 6 T Heavy Cream
  6. ⅓ C Toasted & Chopped Hazelnuts (Garnish And Optional)
Instructions
  1. Put all ingredients (except nuts) in a small bowl and mix well.
  2. It will thicken quite quickly.
  3. Plate and sprinkle chopped nut on top.
  4. 10 Servings
  5. 104 Calories, 0.0g Protein, 10.9g Fat, 0.6g Carbs, 0.4g Fiber, 0.2g Net Carbs
Notes
  1. Along with the chopped hazelnuts, bacon bits might be pretty good on this.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mediterranean Lamb Kebabs

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Keto Mediterranean Lamb KebabsKeto Mediterranean Lamb KebabsKeto Mediterranean Lamb Kebabs. Kebabs (Kefta or Kofta) made with ground meats are a staple in Mediterranean and Middle Eastern cuisine and this is another one of mine. Not long ago I put up a recipe for keto Middle Eastern Kebabs which has a totally different flavor profile than these keto Mediterranean lamb kebabs. They are both made with ground lamb but that is where most similarities ends so ah, I guess you will have to try them both to see which you might like best. The Middle Eastern kebabs are served with Tzatziki and these are served with a Tahini Sauce. As you also can see I learned I didn’t have to use a mixing bowl for the kebab mixture. I just left it on the butcher paper and mixed it with that little spatula.

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.

Mediterranean Lamb Kebabs
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Ingredients
  1. 1 Lb Ground Lamb
  2. ½ Medium Onion Minced
  3. 2 T Water
  4. 1 T Garlic Paste***
  5. 1 T Dried Mint
  6. 2 t Dried Parsley
  7. 2 t Dried Oregano
  8. 2 t Coriander
  9. 1 t Ground Cumin
  10. 1 t Cinnamon
  11. ¾ t Paprika
  12. ¾ t Salt
  13. ½ t Pepper
  14. ¼ C Toasted Pine Nuts (Garnish)
  15. 2 T Finely Chopped Cilantro Garnish)
  16. 8 Flat Skewers Soaked In Water
Lemon Tahini Sauce
  1. 2 T Full Fat Yogurt
  2. 2 T Water
  3. 1 T Olive Oil
  4. 1 T Tahini
  5. 2 t Lemon Juice
  6. ½ t Garlic Paste***
Instructions
  1. If using, toast pine nuts.
  2. Mix water with garlic paste.
  3. Combine all ingredients except nuts in a bowl making sure everything is well mixed.
  4. Divide into 8 portions, shape into ovals and put on skewers.
  5. Heat large pan to medium, cook on one side 3-4 minutes, turn, and cook on second side 2-3 minutes.
  6. Mix all tahini sauce ingredients and refrigerate until ready to use.
  7. 8 Servings As Appetizer 1 Each
  8. 207 Calories, 9.9g Protein, 17.9g Fat, 1.6g Carbs, 0.5g Fiber, 1.1g Net Carbs
  9. 4 Servings As Dinner 2 Each
  10. 414 Calories, 19.9g Protein, 35.9g Fat, 3.2g Carbs, 1.1g Fiber, 2.1g Net Carb
Notes
  1. All herbs/spices can be adjusted to your own tastes.
  2. Tahini Sauce in included in the nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Marsala Pork Tenderloin

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Keto Marsala Pork TenderloinKeto Marsala Pork TenderloinKeto Marsala Pork Tenderloin. I originally thought I would do the sauce for this keto marsala pork tenderloin with cooking sherry. I got out the marsala, compared the two smells, and went with the marsala. Was also originally going to add a bit of Dijon mustard to thicken the sauce and decided against that too. By the time it would have been time to add the mustard, the sauce tasted so good I didn’t want to ruin a good thing and as you can see I crossed out the mustard in the picture.

I sliced the pork tenderloin vertically instead of on the bias and I liked how that turned out too. You may notice the pinkness of my pork and this is definitely by design. I DO NOT eat well done pork of any kind. Now, if you kinda like shoe leather then by all means cook it to a grey center and I will give you directions for that method of cooking. I don’t even sear it and stick it into the oven to finish. I nearly always bring my meat to room temperature before cooking and for this keto marsala pork tenderloin I cooked all four sides in a sauté pan, let it rest for 10 minutes, then sliced and served it. Keto marsala pork tenderloin will serve 2-3 people depending on how large your tenderloin is. As you can see it is fabulous on any pork and that chop was scrumptious. You’d be surprised the wonderful flavors you get by cooking with non-traditional wines.

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.

Marsala Pork Tenderloin
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Ingredients
  1. 1-1¼ Lb Pork Tenderloin
  2. 1 t Butter
  3. 1 Thinly Sliced Shallot (Or ¼ Small Onion)
  4. ½ t Thyme (More To Taste)
  5. 3 T DRY Marsala Wine (Cooking Sherry Works As Well-Not As Good)
  6. 1 t Chicken Base***
  7. ⅓ C Heavy Cream
  8. Freshly Ground Pepper
Instructions
  1. Bring tenderloin to room temperature.
  2. Cut shallot paper thin.
  3. Add butter to small sauté pan, add shallots and cook until translucent & softened.
  4. Add marsala, thyme, and chicken base and simmer until reduced to about 1 T.
  5. Add heavy cream and reduce to desired thickness. I left mine somewhat loose.
  6. 3 Servings
  7. 395 Calories, 40.9g Protein, 22.1g Fat, 2.7g Carbs, 0.1g Fiber, 2.6g Net Carbs
  8. 2 Servings
  9. 593 Calories, 61.4g Protein, 33.2g Fat, 4.0g Carbs, 0.1g Fiber, 3.9g Net Carbs
Notes
  1. Directions for well done tenderloin. Sear tenderloin about 3-4 minutes both sides.
  2. Transfer to preheated 350° oven and bake for about 15 minutes or until there is no give to the meat when pushed on.
  3. Rest 5-10 minutes before slicing.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/