Tag Archives: keto

Keto Glass Skin Chicken

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Keto Glass Skin ChickenKeto Glass Skin ChickenKeto Glass Skin ChickenKeto Glass Skin ChickenKeto Glass Skin Chicken. This chicken has got to have the crispiest skin ever, if done correctly will crack like glass, and with only 6 ingredients is one of my easiest to make. Yes,  lots of good fats.

I discovered this recipe on a site called Splash of Keto. (I followed her on Twitter), I have recommended some of her recipes and retweeted several of them and have never gotten any acknowledgment but she was relatively new at the time and of course was going to give her any benefit of the doubt. I am not the most adept person on social media myself so… She calls her dish Salt & Vinegar Chicken but I like the name Keto Glass Skin Chicken because it pretty well describes the way the chicken skin turns out. If you take a knife or fork and tap it, should sound and crack like glass. I have changed the ratios a little and upped the temperature quite a bit but it is essentially the same.

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.

Glass Skin Chicken
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Ingredients
  1. 4 Large Bone-In Skin On Chicken Thighs
  2. ½ C Apple Cider Vinegar
  3. 3 T Melted Butter
  4. 2 t Salt
  5. ¼ t Garlic Powder
  6. ¼ t Onion Powder
Instructions
  1. Mix all sauce ingredients well.
  2. Preheat oven to 425°
  3. In a shallow glass baking dish spoon about ¼-⅓ of marinade in bottom.
  4. Arrange thighs skin side down, making sure you have room between each piece.
  5. Reserve rest of marinade.
  6. Marinate for 30-45 minutes, turn skin side up and now marinate for 10-15 minutes.
  7. Cook 40-45 minutes or until skin is crispy, crispy, crispy.
  8. Add all pan drippings to reserved marinade and serve in individual ramekins for dipping.
  9. 4 Servings
  10. 316 Calories, 25.0g Protein, 22.0g Fat, 3.8g Carbs, 0.1g Fiber, 3.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Hoisin Tartar Sauce

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Keto Hoisin Tartar SauceKeto Hoisin Tartar SauceKeto Hoisin Tartar Sauce. I decided to post this recipe for myself so I wouldn’t have to guess at the ingredients every time I wanted to make it. So make it or not, it is fabulous and I probably will never go back to my older Tartar Sauce again. There is always a catch and this one needs my Sugar Free Hoisin Sauce but since I always have that in the fridge to make Peking Duck anyway, for me it’s easy peasy so…for the win it’s keto hoisin tartar sauce.

I have made this with both dill relish and sweet relish and I have to say I personally like the sweet relish a lot better and Mt. Olive brand is available at Safeway. I have also tasted several sugar free relishes and Mt. Olive is still THE best.

 

 

 

 

 

 

 

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.

Hoisin Tartar Sauce
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Ingredients
  1. ¾ C Mayonnaise
  2. ¼ C Pickle Relish (Dill or SF Sweet)
  3. 2 T Hoisin Sauce
  4. 2 T Finely Chopped Cilantro
  5. 1 T Grated Onion
  6. 1 t Fish Sauce
  7. ⅛ t Salt
  8. ⅛ t Pepper
Instructions
  1. Mix all ingredients and refrigerate for at least 4 hours.
  2. 8 Servings
  3. 160 Calories, 0.0g Protein, 15.6g Fat, 3.0 Carbs, 0.0g Fiber, 3.0g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Daikon Tartiflette

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Keto Daikon TartifletteKeto Daikon TartifletteKeto Daikon TartifletteKeto Daikon TartifletteKeto Daikon TartifletteKeto Daikon Tartiflette. I am making this recipe available because…drum roll please…I had absolutely all the ingredients in hand and at the ready including Creme Fraiche that I just happened to make last week. I have changed nothing except to replace Yukon Gold potatoes with Daikon Radish so you are going to get pretty much the real deal here. I have made no secret that where, and when possible, I will shamelessly substitute low carb ingredients from someone else’s high carb recipe which I have done here. This Keto Daikon Tartiflette is simply the essence of Keto~LowCarb food at its finest.

When I first saw the recipe it was touted as an après ski dish so, we’ll let it rest on that but if I were you, (and I’m not) I would use this as a side dish with any meal featuring meat. There are many good cheese substitutes which I have added to the Notes.  A few last words; keto daikon tartiflette is easy to make and to-die-for 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.

Daikon Tartiflette
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Ingredients
  1. 8 Oz. Raclette Cheese + More If You Deem It Necessary (Please See Notes)
  2. 2 Lbs. Daikon Radish
  3. 8 Slices Thick-Cut Bacon
  4. 1 T Fresh Thyme Finely Chopped
  5. 2 t Garlic Paste
  6. 1¼ t Salt (Divided)
  7. ½ t Pepper
  8. 1 Medium Onion
  9. 1 C Heavy Cream
  10. ½ C White Wine
  11. Crème Fraîche Or Sour Cream (Optional)
Instructions
  1. Depending on circumference size, peel then cut daikon radish into ⅛” half-moons or into 4 pie shaped pieces if daikon is large. You want bite size pieces.
  2. Par boil, cook to tender, and drain.
  3. Meanwhile, cut bacon into ¾” pieces, fry until mostly crispy, and drain leaving 2 T grease in pan.
  4. Cut and add medium chopped onion to bacon fat, add ½ t salt, and cook until softened & just barely browning.
  5. Add thyme and garlic and cook about 1-2 minutes.
  6. Add wine, reduce by half, stir in heavy cream, pepper and last ¾ t salt, reducing only slightly.
  7. Add potatoes and blend all to combine.
  8. Put ½ of potato mixture into an 8”x8” glass baking dish, top with 1/2 bacon, topped with last of potatoes and finally last of the bacon.
  9. Arrange cheese to top and if using a rind cheese, top with rind side up.
  10. Bake at 375° about 15-20 minutes or until bubbling and very lightly browned.
  11. Let rest 10 minutes.
  12. Top with crème fraiche or sour cream if using.
  13. 8 Servings
  14. 263 Calories, 10.0g Protein, 22.3g Fat, 6.0g Carbs, 2.0g Fiber, 4.0g Net Carbs
  15. 6 Servings
  16. 351 Calories, 13.3g Protein, 29.7g Fat, 8.0g Carbs, 2.7g Fiber, 5.3g Net Carbs
Notes
  1. If you look up this recipe on the internet it calls for Reblochon Cheese which, very sadly, is not available in the US. Its been used in Europe since the 14th Century but no again, not here (you know raw, unpasteurized milk & silly stuff like that) so here are a few subs you can use.
  2. I used Raclette. You can also use a Camembert, or Brie as both rinds are eminently edible and melt. Both Gruyere & Emmenthal may be used as well as Fontina. (Without the rinds).
  3. Any meltable cheese will work but but...there are some that are better than others and please DO NOT cheddar.
  4. You may get a couple more servings per this recipe.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Vietnamese Shaking Beef

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Keto Vietnamese Shaking BeefKeto Vietnamese Shaking BeefKeto Vietnamese Shaking BeefKeto Vietnamese Shaking BeefKeto Vietnamese Shaking Beef. You are going to see this most often served atop a salad and if that’s what you want then by all means do it and it’s what I did the first time I made it. If presented with just meat I would choose just meat every time. The Vietnamese do not eat as much meat as we do, opting instead for more vegetables & rice. My friend David Diamond @LDLSkeptic told me not to forget meats in 2023 so this keto Vietnamese shaking beef is for you David.

 

 

 

 

 

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.

Vietnamese Shaking Beef
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Ingredients
  1. 1½ Lbs Steak
  2. ½ C 1" Sliced Green Onions
  3. 2 T Garlic Paste***
  4. 2 T Allulose
  5. 2 T Tamari
  6. 1 T Fish Sauce
  7. 2 Limes (Divided)
  8. 1-2 T Olive Oil
  9. 2 T Butter
  10. 1 t Maggi Sauce (Optional and Only If You Have It)
  11. ¼ C Cilantro (Garnish)
Instructions
  1. Put Sweetener, garlic, tamari, fish sauce and juice of 1 lime into a plastic zip bag.
  2. Cut beef into ¾”-1” pieces, add to bag, and massage until completely coated.
  3. Add sliced green onions to bag.
  4. Marinate for about an hour.
  5. Heat 1 T olive oil to hot, add ½ the beef and cooking quickly, brown all sides. Set aside.
  6. Repeat with second ½.
  7. Add all left-over marinade, Maggi Seasoning if you have it, and return beef to pan just to heat quickly.
  8. Swirl in 2 T butter 1 T at a time.
  9. Garnish with chopped cilantro and wedge of 2nd lime.
  10. 6 Servings
  11. 391 Calories, 63.1g Protein, 12.0g Fat, 4.7g Carbs, 1.1g Fiber, 3.6g Net Carbs
Notes
  1. Since good tender meat has gotten so expensive, I am now using the little known hanger steak. For me, it is the right size to make bigger chunks of beef as I like my meat on the rather rare side.
  2. Also good with paper thin slices of purple onion garnishing.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Eggplant Parmesan

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Keto Eggplant ParmesanKeto Eggplant ParmesanKeto Eggplant ParmesanKeto Eggplant ParmesanKeto Eggplant Parmesan. This recipe is for two-three people so all you need to do is double it for four or…buy a really large eggplant. (Not Recommended) The idea may be to look at your finished fried slices to determine the number of people you can serve. You will need 8 slices total for two and if you have a child to help you eat this then you can stack three slices instead of four and the two left over for a smaller appetite. I found 3 Mini Rolls (formerly lost) in my freezer which is why you see them on my plate. I know there are many, many recipes for low carb eggplant Parmesan, this is just my own easy way to make it. This is keto eggplant Parmesan because it has enough cheese (fat) in it to choke a dog.

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

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

Eggplant Parmesan
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Ingredients
  1. 1 Medium Eggplant
  2. 1 Whole Beaten Egg
  3. 1 Small Can Crushed Tomatoes
  4. 1 t Garlic Paste
  5. ½ t Salt
  6. ¾ C Parmesan Cheese
  7. ½ C Olive Oil
  8. 4 Slices Provolone Cheese
  9. 2 Oz Shredded Mozzarella Cheese
  10. Basil As Garnish
Eggplant
  1. Slice eggplant into ½” rounds.
  2. Dip into well beaten egg.
  3. Dredge in Parmesan cheese, shaking off any excess.
  4. Fry on medium-low in olive oil until golden brown.
  5. Flip & repeat. Save any left-over cheese to put on top.
Sauce
  1. Heat tomatoes
  2. Add salt & garlic paste.
Assembly
  1. Put a small amount of sauce in baking dish
  2. Lay down 1 piece of eggplant sprinkle with mozzarella, cover with slice of provolone, more sauce, and repeat finishing with cheese & topping with left-over Parmesan.
  3. Bake at 375° until cheeses are melted and topping is browned a little.
  4. 2-3 Servings
  5. 413 Calories, 21.1g Protein, 32.5g Fat, 13.3g Carbs, 6.0g Fiber, 7.3g Net Carbs
Notes
  1. You should have a bit of left-over Parmesan from the dredging process to sprinkle on top of final assembly.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Hearts

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Low Carb Chicken HeartsLow Carb Chicken HeartsLow Carb Chicken Hearts. Don’t ask why but I have always loved chicken hearts. They are super easy to fix and because of the their high fat content, they are naturally very high in the satiety category. I happen to pretty much like most (but not all) organ meats and low carb chicken hearts is one of them. As a kid my mom always fried the WHOLE chicken which meant the heart, gizzard, and liver and I guess that is probably the reason I have always loved them. I don’t eat gizzards but my Chicken Liver Paté is utterly to die for.

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 Hearts
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Ingredients
  1. 1-1¼ Lbs Chicken Hearts Room Temperature
  2. 1 Small Onion
  3. ¾ Lb Mushrooms
  4. 3 T Butter
  5. ½ t Salt
  6. ½ t Garlic Powder
  7. ½ t Paprika
  8. ½ Ground Cumin
  9. ¼ t Pepper
  10. ¼ C Minced Green Onion Tops Or Chives (Garnish)
Instructions
  1. Slice and sauté mushrooms in 2 T butter.
  2. Cut onion to medium dice and cook to translucent in last 1 T butter.
  3. Add all spices.
  4. Slice chicken hearts in half and add to onions & mushrooms.
  5. Cover, cook, & finish hearts about 5-7 minutes and it shouldn’t take too long.
  6. It should make its own sauce as the hearts have lots of fat.
  7. 4 Servings
  8. 284 Calories, 21.0g Protein, 19.4g Fat, 7.2g Carbs, 1.9g Fiber, 5.3g Net Carbs
Notes
  1. I didn’t do it (I didn’t think of it) but I believe serving this with a dollop of sour cream might greatly enhance it.
  2. You do not have to slice hearts in half, just doing it to keep them from spitting.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tiger Everything Dip

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Keto Tiger Everything DipKeto Tiger Everything DipKeto Tiger Everything Dip pretty well spells out what it is in its name, and is another one of those things that I like to say is good on a brick…and it is that good. I am showing it as  kind of a tartar sauce dip with shrimp but it is also fabulous with all kinds vegetables which you may find in/on a crudités platter. It may sound a bit spicy but it is not with the addition of the sour cream or mayo. After you have finished with the Base and before the last addition of sour cream or mayo gives it a good taste because it is wonderful with meats of all kinds. So go ahead and at least try it because it is super easy to make and…good on a brick. Also great to dress a hamburger, dip Daikon Radish Fries & green beans into and etc., etc., etc.

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.

Tiger Everything Dip
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Ingredients
  1. 1 C Cherry Tomatoes (About 20-25)
  2. 1 t Butter
  3. 1½ C Cilantro
  4. 1 Shallot Finely Diced
  5. 2 T Lime Juice
  6. 2 T Pickled Jalapeno Peppers
  7. 1 T Fish Sauce
  8. 1 T Oyster Sauce
  9. 1 T Garlic Paste***
  10. 2 T Pickled Jalapeno Pepper Juice
  11. ½ t Red Pepper Flakes
  12. Zest 1 Lime
  13. ¼ C Sour Cream Or
  14. ¼ C Mayo
Instructions
  1. Heat butter to medium high and sauté/roast tomatoes until charred and softened. About 5 minutes. Cool.
  2. Add rest of ingredients except the mayo or sour cream to small blender and pulse to a small chop.
  3. Scrape sides, add tomatoes and pulse until all combined and you have a thickened finely chopped sauce.
  4. Blend in sour cream or mayo.
  5. 6 Servings
  6. 97 Calories, 1.1g Protein, 8.9g Fat, 4.4g Carbs, 1.1g Fiber, 3.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Daikon Radish O’Brien

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Low Carb Daikon Radish O’BrienLow Carb Daikon Radish O’BrienLow Carb Daikon Radish O’Brien is a particularly versatile dish and will go with just about any meats. But where it really shines is with eggs for breakfast, which I eat for dinner. I call them super glorified hash browns and can also be used with left-over Prime Rib, Pulled Pork, or Lamb mixed in for a fabulous hash.  Low Carb Daikon Radish O’Brien is wonderful served for breakfast on Christmas or Thanksgiving to kind of curb small appetites that may be trying to get into early morning candy but certainly sophisticated for the older palate. Don’t know it you can tell by the pictures but the radishes are cut to Brabant size.

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 Radish O'Brien
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Ingredients
  1. 2¼ Lbs Daikon Radish Cubed To Brabant Size
  2. ½ Lb Thinly Sliced Or Quartered Mushrooms (Optional)
  3. ½ Medium Yellow Onion Small Dice
  4. ½ Red Bell Pepper Small Dice
  5. ½ Yellow Bell Pepper Small Dice
  6. ½ Orange Bell Pepper Small Dice
  7. 3 T Olive Oil
  8. 4 T Butter
  9. 1 t Paprika
  10. 1 t Salt
  11. ¼ t Ground Pepper
  12. 2 T Green Onion Tops (As Garnish)
  13. 2 t Garlic Paste*** (Optional)
Instructions
  1. Peel Radish.
  2. Cut into approximate ½" cubes.
  3. I cut mine into ½" rounds, then into ½" strips for French fries, and then turn again for cubes.
  4. Parboil until fork tender, just like you would any potato.
  5. Drain well in a strainer.
  6. Cut all vegetables.
  7. To a large skillet add 2 T Olive Oil & 3 T Butter, heat to medium, add daikons and sauté cooking to a light brown, tossing every 4-5-minutes. They will take a while and it is the nature of the beast. Sprinkle with salt, pepper & paprika & mix well.
  8. In smaller sauté pan add remaining fats & vegetables and cook until just tender.
  9. Add veggies to daikons, mix well, taste, and correct any seasonings.
  10. 8 Servings
  11. 107 Calories, 3.2g Protein, 8.3g Fat, 8.3g Carbs, 3.5g Fiber, 4.8g Net Carbs
  12. 6 Servings
  13. 143 Calories, 4.1g Protein, 10.7g Fat, 11.0g Carbs, 4.6g Fiber, 6.4g Net Carbs
Notes
  1. I have given you a couple of optional ingredients because depending on what you may be eating with, this versatile side dish they can be added flavor. I happen to like mine with mushrooms and if you make them plain you can always add garlic later.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Bunless Philly Cheesesteak

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Keto Bunless Philly CheesesteakKeto Bunless Philly CheesesteakKeto Bunless Philly Cheesesteak. I’m not sure but I may have had only one or two of these is my whole life and the reason is probably because I don’t particularly like green peppers. Well, I have been an adult for a long time now and guess what, I fixed this for myself only using yellow and red peppers and it was terrific. Now if you like green peppers then for sure go for it and I’m here to tell you it’s the herbs and spices that make this so good and…if you have your own favorite mix then go with that too. The meat I used was very thinly sliced top round roast and you can use the best meat you see fit to use. If you can buy it already sliced all the better. I rolled it, stuck it in the freezer and then sliced it again and this is the same meat cut I use for Beef Rouladen and Beef Stroganoff. You may wish to use your own Dry Italian Herbs and I have a sugar-free recipe too. I think you’ll find this keto bunless Philly Cheesesteak is a winner, winner, beefy dinner.

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.

Bunless Philly Cheesesteak Sandwich
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Ingredients
  1. 1-1¼ Lb Good Quality Beef
  2. 1½ t Italian Seasoning
  3. ½ t Salt
  4. ½ t Pepper
  5. ½ t Paprika
  6. ½ t Garlic Powder
  7. ½ t Onion Powder
  8. ¼ t Chipotle Powder
  9. ¼ t Lawry’s Salt
  10. 3 T Olive Oil
  11. 1 Slivered Bell Pepper
  12. ¾ C Mushrooms
  13. ½ Slivered Onion
  14. 8 Slices Provolone Cheese
  15. Drizzled Olive Oil
Instructions
  1. Cut strips of meat. (See Notes)
  2. Mix all herbs & spices reserving ½ t & set rest aside.
  3. Sliver onions and sauté in 1 T olive oil. Set aside.
  4. Sliver mushrooms and peppers and sauté in olive oil adding in ½ the spice mixture. Set Aside.
  5. Quickly sauté meat strips, adding in last ½ spices.
  6. Add mushroom & peppers to heat and plate, quickly adding 2 slices cheese on top.
  7. Sprinkle with ½ t of spice mixture.
  8. Drizzle with olive oil.
  9. If you need to melt the cheese stick it under the broiler for 30-45 seconds.
  10. 4 Servings
  11. 610 Calories, 57.7g Protein, 39.1g Fat, 7.7g Carbs, 1.5g Fiber, 6.2g Net Carbs
Notes
  1. A flatiron steak is also a great piece of meat to use for this dish and it should be about the right size. Best to semi-freeze it, cut into very thin pieces and then cut into strips.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Daikon French Fries

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Daikon Radish French FriesDaikon Radish French FriesDaikon Radish French FriesKeto Daikon French Fries and I can not imagine any recipe more simple than this. Potatoes have been a staple the world round for 1,000’s of years, the daikon radish, probably a long time later but I know for sure, as a diabetic, it has been good to me. Who knows, maybe if enough people ask for them in grocery stores someone would come up with a way to mass produce keto daikon French fries but until then…you can make them for yourself. Just a little TIP: Unlike potatoes, Daikon Radishes do not turn brown. They have the thinnest skins imaginable and yet can last for weeks, unpeeled, in the fridge.

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 Radish French Fries
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Ingredients
  1. Daikon Radish (Allow 4"-5" Per Person Depending On The Diameter
  2. Salt + (Pepper If Wanted)
  3. Butter
  4. Yep, Them's The Ingredients.
Instructions
  1. Peel Daikon and cut into less than ½” strips. Yep, that's it.
  2. Put fries into water and parboil until tender.
  3. Drain well and put into a saute pan with lots of butter or tallow if you've a mind to and yes, Ghee also works well too.
  4. Cook on medium-low until just beginning to brown.
  5. This is not the time to hurry them.
  6. When browning, stir to turn and continue every 4-5 minutes until desired brownness has be achieved.
Notes
  1. Yes, on occasion I have been known to add ketchup and or hot sauce on them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chicken Spiedini

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Keto Chicken SpiediniKeto Chicken SpiediniKeto Chicken Spiedini and what a terrific way to enjoy chicken. Easy, easy recipe with lots of kudos, oohs, awes, & praise from your family or dinner guests and…what a great way to worm Ground Pork Rinds instead of bread crumbs into your food. Keto Chicken Spiedini is super lemony and we all know how well lemon goes with chicken. It is traditionally served with a pasta and the first time I ate mine with Spaghetti Squash…with much relish I might say and yes, I ended up eating both the smaller skewers. The second picture is shown with Cauliflower Grits and was more than equally as good. Despite the list of ingredients, these go very quickly with lots of in-between waiting time. If you feel lazy and don’t want to go to the trouble, you can leave them whole and just fry them in butter.

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 Spiedini
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Ingredients
  1. 2½-3 Lbs. Chicken Thighs
  2. Salt To Sprinkle On Cubed Chicken
Marinade
  1. ⅓ C Olive Oil
  2. ¼ C White Wine
  3. 2 t Garlic Paste***
  4. 1 T Lemon Zest
  5. 1 T Lemon Juice
Crumb Dredge
  1. 1 C Parmesan Cheese
  2. 1 C Ground Pork Rinds***
  3. 1 T Dried Oregano
  4. 1 T Dried Parsley
  5. ¼ t Salt
  6. ¼ Pepper
  7. ¼ Paprika
  8. ¼ Cumin
  9. ¼ Chipotle Powder
Drizzle
  1. 6 T Melted Butter
  2. 1 T Dried Parsley
  3. 1 T Lemon Zest
  4. 1 T Lemon Juice
  5. 2 t Garlic Paste
  6. 6-10" Or 12-6" Wooden Skewers
Instructions
  1. Cut each thigh into 6 cubes. (See Notes)
  2. Put cut chicken in a large bowl, lightly sprinkle with salt on all and allow to sit about 30-45 minutes.
  3. In small bowl mix all marinade ingredients. (Set Aside)
  4. Add marinade (don’t rinse the salted chicken) making sure chicken cubes are well coated. Again allow to sit another 30-45 minutes.
  5. When Ready, preheat oven to 350°-360°.
  6. While waiting for chicken to marinate, make and mix the crumb dredge, and put on large platter for dredging.
  7. Skewer 10-12 pieces of chicken per person.
  8. When ready, dredge each skewer into the crumb mix. Make sure you cover them well with it.
  9. Place the skewers on a sheet pan lined with foil and bake 25-28 minutes. They will not stick.
  10. Be sure to leave space between each skewer when baking.
  11. If crumbs begin to brown too much, cover lightly with foil the last 5-10 minutes or so.
  12. Make drizzle while chicken in baking.
  13. Plate and drizzle with...drizzle.
  14. 6 Servings
  15. 661 Calories, 68.6g Protein, 40.7g Fat, 2.2g Carbs, 0.6g Fiber, 1.2g Net Carbs
Notes
  1. There are natural ways to cut a thigh by dividing the smaller side from the larger side then cutting the smaller into 2 pieces and the larger into 4 pieces. This is approximate and you should cut appropriately. You just don’t want the pieces too large. About 1½” pieces should work and you should get 6 cubes from each thigh. For judgement I figured about 2 thighs per person or for 1-10" skewer.
  2. I used 6” skewers, I also have 10”, and they are what I would use next time. I ate both of them.
  3. I have never washed chicken and I suggest you never wash yours either.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cream Cheese Fondue

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Keto Cream Cheese FondueKeto Cream Cheese FondueKeto Cream Cheese FondueKeto Cream Cheese FondueKeto Cream Cheese FondueKeto Cream Cheese FondueKeto Cream Cheese Fondue. This cream cheese fondue is the second fondue recipe on the site but honestly it is the easier, creamier of the two. Many people have trouble melting Gruyère or other traditional fondue cheeses so this keto cream cheese fondue is for you. Personally it is difficult to tell the difference and it’s what I am going to be making from now on. The ingredients are both piquant and what most people will have on hand or are easily obtainable. Though some of you will use keto cream cheese fondue to dip bread into, its primary purpose is to use it with sausages, vegetables, and yes, even pork rinds are terrific. It also makes a great nachos sauce using pork rinds and if topped with chicken or beef…a fabulous dinner.

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Cream Cheese Fondue
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Ingredients
  1. 1⅓ C Heavy Cream
  2. 4 C Finely Shredded Queso (Or White American) Cheese
  3. 2 Oz Full Fat Softened Cream Cheese
  4. 6 T White Wine
  5. 2 T Water
  6. ¼ t Garlic Paste***
  7. ¼ Mustard Powder
  8. ¼ t Cayenne Pepper
  9. ⅛ t Nutmeg Or Mace
Instructions
  1. In a medium sauce pan, slowly mix heavy cream into cream cheese until there are no longer any lumps.
  2. Add water & wine, all spices and making sure there are still no longer any lumps.
  3. Add all spices, mixing well.
  4. Slowly heat on very low to warm.
  5. Begin slowly mixing in cheese 2-3 T at a time, allowing to melt, and then adding more until all has been added. Yes, this will take a bit of time and don't try to hurry the process.
  6. May be served in individual ramekins or in one big pot for everyone to share. Your choice.
  7. 10 Servings
  8. 214 Calories, 10.4g Protein, 28.3g Fat, 2.4g Carbs, 0.0g Fiber, 2.4g Net Carbs
  9. 8 Servings
  10. 268 Calories, 13.0g Protein, 22.9g Fat, 3.0g Carbs, 0.0g Fiber, 3.0g Net Carbs
Notes
  1. Please, only use Philadelphia brand Cream Cheese. I used some off brand crap from Whole Foods the third time I made this and it DID NOT work.
  2. Best if left to sit for 10-15 minutes and if you need to reheat it a bit then just do it slowly while stirring.
  3. If you have leftover it will stay the perfect consistency and will not "harden" in the fridge.
  4. I got my queso shredded cheese from Safeway.
  5. If you like, add more spices to your own taste.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/