Tag Archives: keto

Keto Ahi Tuna Tartare

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Keto Ahi Tuna TartareKeto Ahi Tuna TartareKeto Ahi Tuna Tartare. Maybe better known as Poke (poh-kay) but this one is molded instead of served in a bowl.  Wouldn’t you figure that if I ate Carpaccio and Steak Tartare that I would also eat raw ahi tuna?  Well, that would be me and uh, millions of other people.  A very simple dish to make and this is an elegant presentation whether served as an appetizer or main course and I personally ate mine as my main dinner.  Sometimes all you need is a little nudge to try something new and I am here to give you that little nudge and to try some keto ahi tuna tartare.

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.

Ahi Tuna Tartare
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Ingredients
  1. 16 Oz Ahi Tuna Cut Into Small Cubes And Kept Cold
  2. ¼ C Thinly Cut Green Onion Tops
  3. 2 t Sesame Seeds
  4. 1 Avocado Diced Into Small Cubes
  5. ½ C Cucumber Diced Into Small Cubes
  6. ½ C Cilantro
  7. 2 T Lime Juice
  8. 4-6 Small Handfuls Of Arugula (Or Lettuce Of Choice)
Sauce
  1. 3 T Tamari
  2. 2 T Thinly Cut Green Onion Tops
  3. 1½ T Sugarfree Rice Vinegar
  4. 1½ T Just Like Sugar**
  5. 1 T Sesame Oil
  6. 1 T Crushed Garlic***
  7. 1½ t Powdered Ginger
Instructions
  1. Mix all sauce ingredients in a small bowl. Set aside.
  2. Mix cubed tuna, ¼ C green onion, and sesame seeds in another small bowl. Set aside.
  3. Blend avocado, cucumber, cilantro, and lime juice in a third small bowl.
  4. Put a handful of lettuce on each plate, place a ring mold in center of lettuce and add avocado mixture.
  5. Add tuna mixture on top.
  6. Unmold and drizzle all with sauce.
  7. May Garnish with a little more cilantro and green onions if wanted.
  8. 6 Servings
  9. 163 Calories, 21.4g Protein, 4.9g Fat, 4.2g Carbs, 2.1g Fiber, 2.1g Net Carbs
  10. 4 Servings
  11. 248 Calories, 32.1g Protein, 7.4g Fat, 6.3g Carbs, 3.2g Fiber, 3.1g Net Carbs
Notes
  1. If you have any left-over sauce it makes a terrific salad dressing.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Red Radish Potato Salad

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Red Radish Potato SaladRed Radish Potato SaladKeto Red Radish Potato Salad.  No, and not made with any potatoes but you will never, ever know.  It looks like potato salad, it tastes like potato salad but…it has no potatoes-go figure.  The first “potato” salad recipe I put up was made with daikon radish but this is easier in that it does not take as long to cook red radishes and…it really does look like it was made with little red potatoes.  It’s summer now, lots of people are cooking out and picnicking, so this dandy little number is perfect timing.  Good with hamburgers, hot dogs, Fried Chicken, and the sky’s the limits.

For those of you who see that little bottle of Spike in the picture?  It is divine in this keto red radish potato salad, can be found in nearly all grocery stores and if you make egg salad it is the perfect blend of spices to add.  I listed salt below but if you have Spike I would use it~and do.

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.

Red Radish Potato Salad
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Ingredients
  1. 1½ Lb Red Radishes Cut Into Quarters Unless They Are Small-Cut In Half (The Idea Is To Make Your Cuts Bite Size)
  2. 4 Chopped Hard-Boiled Eggs
  3. ½ C Finely Chopped Dill Pickles (No Garlic)
  4. ½ C Finely Chopped Celery
  5. ⅓ C Finely Chopped Purple Onion
  6. ½ C Mayo
  7. 2 T Yellow Mustard
  8. ½ t Paprika
  9. ½ t Salt
  10. ¼ t Dried Dill
  11. ¼ t Pepper
  12. ¼ C Finely Sliced Green Onion Tops (For Garnish)
  13. More Freshly Ground Pepper To Taste
Instructions
  1. Boil radish pieces 8-10 minutes or until fork tender. Cool in cold water & drain well.
  2. Put radish, eggs, pickles, celery & purple onion in large mixing bowl.
  3. In a smaller bowl add next 6 ingredients, mixing thoroughly.
  4. Add to radish mixture, blending thoroughly, and stick in the fridge for at least an hour-longer is better.
  5. Served garnished with green onions.
  6. Pepper to taste.
  7. 8 Servings
  8. 153 Calories, 3.9g Protein, 14.5g Fat, 3.7g Carbs, 1.6g Fiber, 2.1g Net Carbs
  9. 6 Servings
  10. 204 Calories, 5.2g Protein, 19.3g Fat, 5.0g Carbs, 2.1g Fiber, 2.9g Net Carbs
Notes
  1. This should be part of any picnicking venture you may undertake during the summer although, I will say it is good anytime.
  2. I want to say that I made this with red radishes for the authentic look but if you don't care about the redish look, daikon radishes are much less expensive and will taste EXACTLY the same.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Black Seed Red Radishes

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Keto Black Seed Red RadishesKeto Black Seed Red RadishesKeto Black Seed Red Radishes. Who’d a thunk something so simple to make could taste so good.  This was originally a dish made with potatoes and probably came from India.  Please don’t confuse black seeds with black sesame seeds because there is a world of difference and as you might imagine, with a little ginger and turmeric thrown in, tastes a bit like curry, (not really) but with no coconut milk.

Keto Black Seed Red RadishesKeto Black Seed Red RadishesIn most health discussions regarding black seeds (Nigella Sativa) you will see it being used as an oil but for our purposes we are using the whole seeds.  Besides being healthy, their taste is incredible.  They are used all over the Middle East and Africa and I have to say I am in love with the taste and sprinkle them prodigiously on all kinds of dishes. Notice how different they look from black sesame seeds, they are smaller, and have rather sharp, pointed angles.  Here are a couple of recipe pics showing how I use them. The first is an African Peanut Soup and the second is a Keto Lemon Tahini Mint Salad Dressing.  Keto black seed red radishes for a completely different and fabulously tasting vegetable side dish.

 

 

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.

Black Seed Red Radishes
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Ingredients
  1. 1½ Lbs Red Radishes
  2. ½ Slivered Medium Onion
  3. 4 T Butter
  4. 2 t Crushed Garlic***
  5. 2 t Black Seeds
  6. ½ t Ginger Powder
  7. ½ t Fennel Powder
  8. ½ T Cumin Powder
  9. ½ t Turmeric Powder
  10. ½ t Salt
  11. 6 T Sour Cream
Instructions
  1. Quarter red radishes lengthwise as shown.
  2. Bring water to slow boil, add radishes, cover and cook 10-12 minutes or until fork tender. Drain.
  3. Heat butter, add black seeds, fennel, cumin, ginger, turmeric, and ginger. Cook for 1-2 minutes.
  4. Add onions and sauté until translucent, then add garlic, mixing well.
  5. Blend in radishes and salt.
  6. Serve with 1 T dollop of sour cream.
  7. 6 Servings
  8. 117 Calories, 1.3g Protein, 10.3g Fat, 5.0g Carbs, 1.5g Fiber, 3.5g Net Carbs
Notes
  1. Be careful using turmeric as it stains EVERTHING in its path. Not only your food but your hands and yes, sadly your clothes. You cannot get it out and I don’t care what anyone says. That's my story and...I'm sticking to it.
  2. Yes, and you can mix the sour cream into the radishes too. I didn't do it because I wanted you to see the beautiful colors before covering them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Asian Onion Relish

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Keto Asian Onion RelishKeto Asian Onion RelishKeto Asian Onion Relish. If you like onions this is heavenly.  Not something you eat a ton of at any given time, but it goes really well as a side dish to a lot of meats and particularly  well with Crispy Pork Belly.  It is very easy and made in about 10 minutes at most.  It should be refrigerated for 2-3 hours but that doesn’t count in any prep time. You can make it in the morning and have it ready for dinner.  The Asians seem to have a gift for making foods that are sweet, sour, bitter and salty with a little umami thrown in and this has it all.  Anytime you are using even a little soy sauce you are going to get umami and as I said, keto Asian onion relish has it all.  I had already named this as keto before I realized it was not.  It is actually low carb but the actual fat content percentage is only 35% just so you know.

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

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

Asian Onion Relish
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Ingredients
  1. 1 C Yellow Slivered Onions About 1½” Long
  2. 1 C Purple Slivered Onions About 1½” Long
  3. 1 T Tamari
  4. 2 T Allulose***
  5. 2 t Cider Vinegar
  6. 2 t Sesame Seeds
  7. 1 t Sesame Oil
  8. ¼ t Red Pepper Flakes
Instructions
  1. Cut both slivered onions and put into a small bowl.
  2. Mix tamari, cider vinegar, pepper flakes and allulose until melted and well incorporated.
  3. Add sesame oil and mix again.
  4. Sprinkle sesame seeds onto onions, dress with liquid ingredients, and mix well.
  5. Refrigerate for at least several hours.
  6. 6 Servings
  7. 34 Calories, 1.0g Protein, 1.3g Fat, 5.1g Carbs, 1.1g Fiber, 4.0g Net Carbs
Notes
  1. For as little sesame oil as most recipes call for please, make sure it is 100% sesame oil and not mixed with some other seed oils which is definitely not cool.
  2. This is a pretty spicy little number but if you want even more add more red pepper flakes as appropriate.
  3. If you don't already have a good sesame oil then by all means please use olive oil instead. It will not have the intense flavor of sesame but it is pretty danged good and the idea is that it is an onion relish and the flavor of onions will come through loud and clear.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mushroom Grillades

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Keto Mushroom GrilladesKeto Mushroom GrilladesKeto Mushroom Grillades

Keto Mushroom Grillades. Somewhere on this huge site I have a recipe for Low Carb Grillades Over Cheesy Cauliflower Grits and for this recipe I have subbed mushrooms for the beef.  Despite the list of ingredients, it is very easy to make, and is a terrific side dish to just about any meal. (Or meat).  I have not listed it with the cheesy cauliflower grits but if you want them, then by all means use them for a great meatless meal.  I most often eat a meat of some sort with dinner but that is totally up to you.  I consider cremini and portobello mushrooms as a good stand-in for meat so…please, use your own best judgment.  Speaking of meat (who me)?  If you don’t think a good steak (or chicken or pork) nestled on top of these keto mushroom grillades isn’t good~please, think again.  Be sure you get “fresh” creminis. The ones I bought were particularly small but as it turns out were the perfect size for the dish.  If they are “open” and the gills are black, they are well past any prime-time playing.  I guarantee that you don’t want to clean out the gills and you might as well buy portobellos.

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.

Mushroom Grillades
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Ingredients
  1. 1½ Lbs Cremini Mushrooms Room Temperature
  2. 2 T Butter
  3. 2 T Olive Oil
  4. 1 C Slivered Onions
  5. 1 T Butter
  6. 1 T Olive Oil
  7. 1 C Celery Cut Thinly On The Diagonal
  8. ½ C Roasted Red Peppers
  9. 1 Can Diced Tomatoes
  10. 1 C Water (More As/If Needed)
  11. ¼ C Red Wine
  12. 1 T Crushed Garlic Paste***
  13. 1 T Beef Base
  14. 1 t Crushed Thyme
  15. 1 t Porcini Dust*** (Not Essential But Really Good)
  16. 1 t Pepper (I Used ½ t Chipotle Powder To Give It A Little Kick)
  17. ¼ C Green Onion Tops
Instructions
  1. Slice mushrooms rather thickish including the stems.
  2. Heat 2 T butter+2 T olive to brown and sear mushrooms quickly. Set aside.
  3. Turn down heat to low, add 1 T butter+1 T olive to pan, begin cooking onions & celery, and when translucent, add red peppers, diced tomatoes, wine, garlic, beef base, thyme, pepper, porcini dust (if using), and water.
  4. Turn heat to simmer, cover, and reduce until about half the liquid has evaporated.
  5. Add mushrooms and green onions to heat.
  6. 6 Servings
  7. 152 Calories, 3.1g Protein, 11.5g Fat, 7.3g Carbs, 2.9g Fiber, 4.4g Net Carbs
Notes
  1. I add a little orange pepper because I had it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Rum Sticky Buns

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Keto Rum Sticky BunsKeto Rum Sticky BunsKeto Rum Sticky BunsKeto Rum Sticky BunsMini Keto Rum Sticky BunsMini Keto Rum Sticky BunsMini Keto Rum Sticky BunsKeto Rum Sticky Buns. You know, it has been many years (10 and counting) that I have been making keto~lowcarb foods for myself (and you of course) and many times it just takes the time to actually make and post a recipe.  That is not the case here.  Posting a recipe involves many steps~It is not just making it and until I got the perfect Keto Rum Caramel Sauce that would work for these keto rum sticky buns, I couldn’t make them.  Well, I have that perfect caramel sauce now so it’s katy-bar-the-door and these are spot, spot on.  I posted a recipe for Cinnamon Walnut Rolls in February of 2014 where I talked about rich rum sticky buns so you can see that it has taken me over 5 years to come up with what I call (at least for myself), the perfect keto rum sticky buns and all I can say is they are beyond fabulous.  There are probably infinitely more new desserts I could do with the sauce but when you feel you have reached the top, and this is it for me, I think maybe I should just stop. Please DO NOT be intimidated by the list of ingredients as these buns are really pretty easy to make.

Because they are indeed so rich I am doing the recipe for either 8 buns, 9 buns, and a smaller 16 count bun for smaller eaters (that be me).  The caramel sauce is actually a fatbomb with zero carbs so put that in your pipe and smoke it and there are other things you can do with it like make Keto Pecan Pralines, use it as a dip for apples and…anything else that may come to your mind. The recipe for the caramel topping below is exactly ½ the Rum Caramel Sauce and my suggestion would be to make the whole recipe since you already know you can make a ½ recipe of the Pecan Pralines with left over sauce.  Lastly, I would like to say that these are a LOT EASIER than the recipe indicates and once you’ve made these keto rum sticky buns just once, you will understand what I am saying. They are not much more work intensive than any other cinnamon roll~they are just better.

For many other Carbalose Flour Recipes please see the All Things Carbalose informational page.

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.

Rich Rum Sticky Buns
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Caramel Topping
  1. ¼ C Butter
  2. ¼ C Heavy Cream
  3. 2 T Sugarfree Maple Syrup***
  4. 1 T Rum
  5. ½ t Vanilla Extract
  6. ½ C Allulose***
  7. ___
  8. ⅔ C Un-Toasted Pecans (To Be Used Later)
  9. ½ t Butter (To Be Used Later)
Nut Filling
  1. ½ C Pecans
  2. ⅓ C Allulose***
  3. 1½ t Cinnamon
  4. ___
  5. ¼ C Soft 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. 1 Large Beaten Egg (Reserve 1 T)
  10. 2 T Heavy Cream
  11. 2 T Barely Melted Butter
  12. 12 Drops Liquid Sucralose***
  13. ⅓ C Warm Water + More As/If Needed 1 T At A Time
  14. 1½ T Yeast
  15. ½ t Sugar
  16. 1 t Orange Extract (This Is An Important Essential Ingredient)
Caramel Topping
  1. This can be made a day or two in advance (for times sake). Be sure to hide it in the fridge or someone will get into it. Bring to room temperature & heat slightly the day of final assembly.
  2. In a small sauce pan barely, and I mean barely, melt butter, take off heat, add heavy cream, syrup, rum, vanilla, and Allulose. Begin mixing until all is incorporated.
  3. Bring to very slow simmer, stirring occasionally and cook for about 16-18 minutes. It will begin to darken and get a little thicker. The idea is to have a very slow overall bubbling for the total cooking period.
  4. Cool completely.
  5. Refrigerate if not using until the following day. When ready to use bring to room temp.
Nut Filling
  1. Put pecans, cinnamon, and sweetener in small processor and grind until nuts are finely ground. Set aside. This can also be done a day or two ahead of assembly and trust me, it’s easier. I do mine the night before.
Bun 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, orange extract, and melted butter to top of bloomed yeast.
  5. Beat egg, being sure to reserve 1 T and then add cream.
  6. Add egg mixture to bloomed yeast mixture.
  7. Start processor, add liquids, and process for 1-2 minutes or so.
  8. If needed, add more water 1-2 T at a time.
  9. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky to begin with and as you are forming the rectangle to put into your pan it will then end up pretty much non-sticky. It's kind of like magic.
  10. Since you will be rolling this into a rectangle, place dough in a small bread pan, cover with film and let rise about 10-15 minutes.
Final Assembly
  1. Preheat oven to 350°.
  2. Begin bringing caramel sauce to room temperature.
  3. As lightly as is possible grease pan with ½ t butter. Evenly distribute ⅔ C un-toasted pecans (they will get roasty-toasty in the oven). Butter is to hold the pecans in place more than anything else as the buns will slip out with no help after baking.
  4. Invert dough onto bench floured countertop (or your trusty Silpat is perfect) and roll about 9” wide (for 8 rolls) or 10” wide (for 9 rolls) wide and about 14”-16" long. I basically cover my Silpat.
  5. Brush reserved egg wash 1” around the perimeter of dough.
  6. Spread ¼ C butter on dough, (if you have a small off-set spatula this works perfectly) this time leaving it about ½” around perimeter. Don’t cover all the egg wash as this is your “glue”.
  7. Sprinkle nut filling evenly on butter and roll making sure the bottom is tightly glued.
  8. Again, if you use a Silpat you will not need any bench flour.
  9. Take log roll off Silpat onto a cutting surface and with seam down, gently slice log into 8 or 9 buns about 1” wide.
  10. Place cut buns evenly in pan over pecans if using an 10"pie dish and for 9 buns put them 3 to a row in 3 rows in an 8"x8" square pan.
  11. Cover and allow to rise for 15-20 minutes.
  12. Place buns in oven for 30 minutes.
  13. Invert onto serving dish and now the pecans will be on top.
  14. Allow to cool for 14-16 minutes.
  15. Dot each bun with about 1 T caramel sauce, allow to melt slightly, spread completely, and they are ready to serve. If you have made and cooled your sauce while the buns are baking, you should be able to just drizzle it all over warm buns.
  16. 16 Servings
  17. 191 Calories, 5.0g Protein, 17.7g Fat, 7.0g Carbs, 4.3g Fiber, 2.7g Net Carbs
  18. 9 Servings
  19. 342 Calories, 8.8g Protein, 31.4g Fat, 12.4g Carbs, 7.6g Fiber, 4.8g Net Carbs
  20. 8 Servings
  21. 386 Calories, 9.9g Protein, 35.4g Fat, 14.0g Carbs, 8.6g Fiber, 5.4g Net Carbs
Notes
  1. 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.
  2. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
  3. Nutritionals include all ingredients and I have given them for 8 buns and 9 buns, depending on the size and shape pan (10" round pie dish or an 8"x8" square pan) you may wish to use.
  4. You may have a bit of caramel topping leftover so...you can use it on lowcarb ice cream, throw in more pecans and make a few pralines or um, get out a spoon and have at it.
  5. Now I hear tell that bacon, caramel and pecans are terrific together so if you want to add a few bacon bits to the top of your buns, by all means, do it.
  6. Yes, they freeze beautifully but if you have a family, they won't make it to any freezer.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Blue Cheese Pork

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Keto Blue Cheese PorkKeto Blue Cheese PorkKeto Blue Cheese Pork.  One of things I have learned over the years is that pork tenderloin is one terrific piece of meat and it is also often one of the most overcooked meats.  Now you can certainly eat pork the way you want to, but this keto blue cheese pork is an attempt to change your mind about overdone pork leather.  Any meat without much fat is going to cook quickly and pork tenderloin, as well as beef tenderloin, are perfect examples.  They have nearly no fat in which to bathe the meat so when overcooked it turns to…  Why do you so often see bacon wrapped beef tenderloin in a restaurant?  It’s to keep the meat, at least partially, surrounded by fat which is OK I guess but only if you like the flavor of bacon with steak which I do not.  Bacon is bacon and steak is steak.

“Pork, on the other hand, is cool. Farmers stopped feeding garbage to pigs decades ago, and even if you eat pork rare you’re more likely to win the Lotto than to contract trichinosis”. As said by the late great Anthony Bourdain.  As you can see, he advocated for underdone pork too.

That said, this is an extremely easy recipe assuming you have a good quality melty blue cheese and heavy whipping cream.  I personally think a large pork tenderloin will feed no more than 2-3 people so you may need to do a little adjustment here.  They have a tail which dwindles to nothing usable and for this recipe (excepting for children)  best to freeze the tail, use it in another recipe and buy a second tenderloin. Uh, that’s just my opinion.

If you prefer the flavors of Italy then my recipe for Italian Dipping Herbs works very well here too.  I ALWAYS have this herb combo on hand because I use it A LOT of it on pork chops covered in crushed garlic let alone its many other uses.

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.

Blue Cheese Pork
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Ingredients
  1. 1½ Lbs or One Large Pork Tenderloin Room Temperature
  2. ¾ C Heavy Cream
  3. ¼ t Thyme
  4. ¼ t Sage
  5. ¼ t Cumin
  6. ⅛ t Chipotle Powder
  7. 1½ t Chicken Base***
  8. 1 T Butter
  9. 3 Oz Meltable Blue Cheese Crumbles
  10. ¼ C Minced Green Onions (Garnish)
Instructions
  1. Cut room temperature pork tenderloin into approximately 12-¾” 2 oz. medallions.
  2. Crumble blue cheese.
  3. Add heavy cream to medium sauce pan set on medium low, add thyme, sage, cumin, chipotle powder, and chicken base, & reduce to desired thickness.
  4. In separate large sauté pan, on medium-high heat, add butter & get to very brown.
  5. Add room temperature pork medallions, sauté no more than 1½ minutes, turn, and cook no more than 1½ minutes longer. (You may need to do this in two batches as you need to maintain the high heat in order not to end up "stewing" your meat.
  6. Plate medallions, top immediately with blue cheese and then dab with sauce.
  7. Garnish with green onions.
  8. 4 Servings
  9. 650 Calories, 56.2g Protein, 43.0g Fat, 1.0g Carbs, 0.2g Fiber, 0.8g Net Carbs
Notes
  1. Optional cooking method and better yet, cook the tenderloin whole in a sauté pan, then proceed. This is actually what I do even for myself and with lots less chance of over cooking it.
  2. If you opt for doing it this way, sear on all four sides for about 3-4 minutes per side, put on counter to “rest” while making your sauce.
  3. No oven cooking needed but...if you can't eat it any other way but well done, then you can stick it into a 350° for 7-8 minutes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Creamy Dijon Chicken

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Keto Creamy Dijon ChickenKeto Creamy Dijon Chicken is an easy piquant keto dish you can have on the table in less than 45 minutes and that’s mostly the time it takes to caramelize your onions. I used boneless skin-on chicken thighs because that’s how I roll but you will in all likelihood use boneless skinless thighs.  I love crispy chicken skin, and my butcher will take the bones out, so it’s what I most often ask for and parish the thought of that gorgeous chicken skin going into dog food.  If it’s good for dogs it’s good for people.  Keto creamy dijon chicken needs no breading of any kind so there isn’t even the prep of dredging your chicken in egg and pork rinds.  I don’t have any idea how many chicken recipes I have on this site, but it is a pot-load.  A few you might keep in mind could be:  Chicken Piccata  ~ Marriage Chicken ~ Kimchi Chicken Thighs and maybe even try your hand at some really easy Chicken Kiev.

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

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

Creamy Dijon Chicken
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Ingredients
  1. 4 Boneless Chicken Thighs-Room Temperature
  2. ⅔ C Heavy Cream
  3. ⅓ Water
  4. ¼ C Dijon Mustard
  5. 1 t Chicken Base***
  6. 2 t Olive Oil
  7. 2 t Butter
  8. 1½ t Dried Crushed Tarragon
  9. 1 Small Very Thinly Sliced Onion
  10. Freshly Ground Pepper
  11. 2 T Minced Green Onion Tops
Instructions
  1. Thinly slice onion and if you have a mandoline all the better.
  2. In a medium skillet, heat 1 t olive oil & 1 t butter over medium-low heat, add onions and sauté until beginning to turn golden brown.
  3. Whisk together water, cream, and mustard.
  4. Flatten thighs to an overall thickness.
  5. In a large skillet, heat 1 t olive oil & 1 t butter over medium-high heat, add chicken thighs, sauté until browned, turn, and finish cooking. Set aside.
  6. Add heavy cream mixture & chicken base to onions and begin to reduce to desired thickness.
  7. Plate thighs and top with creamed onions mixture.
  8. Top with freshly ground pepper.
  9. Sprinkle with green onions.
  10. 4 Servings
  11. 499 Calories, 28.3g Protein, 37.7g Fat, 1.9g Carbs, 0.5g Fiber, 1.4g Net Carbs
Notes
  1. It will not take long for the heavy cream mixture to thicken in light of the fact that the mustard is its own thickener. If you over-reduce it, just add a little more water.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pickled Persian Cucumbers

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Keto Pickled Persian CucumbersKeto Pickled Persian CucumbersKeto Pickled Persian CucumbersKeto Pickled Persian CucumbersKeto Pickled Persian Cucumbers.  It seems such a silly notion to put a recipe up for this but… there are so many people who miss the taste of sweetened pickles I thought I would do it anyway.  Persian cucumbers are much smaller than a regular cucumber, much more crunchy, and less likely  to give up much liquid.  They couldn’t be much easier to make and if you double the recipe you can jar them, refrigerator them, and have them ready to highlight a meal anytime as you can see in the bottom right picture to the right of the shrimp.

After 24 hours in the fridge they take on a nice curl and stay crunchy. They are pretty much like any other Asian dish as they are sweet, sour, salty, and bitter although I do not taste any bitterness which would probably come from the cucumbers?  If you plan on making extra then do not garnish with the sesame seeds until you finally decide how you will be eating these fabulous keto pickled Persian cucumbers and the longer they sit the better they get.

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.

Pickled Persian Cucumbers
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Ingredients
  1. 1 Lb Persian Cucumbers (About 7-8)
  2. 1½ t Salt
  3. ½ C Sugarfree Rice Vinegar
  4. ½ C White Distilled Vinegar
  5. ¼ C Allulose***
  6. 1 t Tamari
  7. 1 t Sesame Oil
  8. 1 t Sesame Seeds
Instructions
  1. Slice cucumbers about ⅛" thick and if you have a mandoline (you should) they are quickly done and all the same thickness.
  2. Sprinkle salt on cucumbers and toss to distribute.
  3. Allow cucumbers to sit maybe 10-15 minutes.
  4. Mix vinegar, tamari, sesame oil, allulose & pour over cucumbers.
  5. Allow to sit an additional 5 minutes, stir, sprinkle with sesame seeds, and they are ready for service.
  6. 6 Servings
  7. 25 Calories, 0.2g Protein, 1.0g Fat, 3.5g Carbs, 1.7g Fiber, 1.8g Net Carbs
Notes
  1. If you don't happen to have sesame oil and although it contributes to the overall flavors, you can sub olive oil.
  2. The juice is so good that I actually ate them with a spoon so I could catch a little of it with every bite.
  3. Want a stronger Asian flavor? Add a dash of powdered ginger.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pecan Pralines

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Keto Pecan PralinesKeto Pecan PralinesKeto Pecan PralinesKeto Pecan PralinesKeto Pecan Pralines.  This was a long story so if you are interested in reading all of it please see the Rum Caramel Dip Sauce because this is an extension of that recipe.  Thus far, I have not gotten to the original goal of a Sugarfree Rich Rum Sticky Buns recipe…yet. It has been pushed aside until further notice. The original Caramel Dip is zero carb so the only carbs in this are from the pecans which of course only adds more fat too.  You only see 15 pralines on the pan because I only made half a recipe and I, uh, ate one before I got it down to begin freezing.  My last line will be:  Eat keto pecan pralines for health.

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

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

Pecan Pralines
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Ingredients
  1. ¾ C Allulose***
  2. ½ C Butter
  3. ½ C Heavy Cream
  4. ¼ C Sugarfree Maple Syrup***
  5. 2 T Rum Or Brandy Rum Is Best And Liquor May Be Omitted
  6. 1 t Vanilla Extract
  7. 1½ C Small Chopped Pecans
Instructions
  1. Barely, and I mean barely, melt butter, take off heat, add heavy cream, syrup, rum (brandy) & vanilla.
  2. Beat in Allulose.
  3. Bring to very slow simmer, stirring occasionally and cook for about 16-18 minutes. It will begin to darken and get a little thicker.
  4. The color will start out very light, get darker with cooking, and then lighten again after beating it.
  5. Cool completely.
  6. It may seem thin but just beat it for 3-4 minutes or so and it is ready to use. It will also thicken a little more as it sits. Remember when you were a kid and your mom made you beat fudge? Well, this is kind of like beating fudge except it does not take as long.
  7. Blend in nuts.
  8. 32 Servings
  9. 80 Calories, 0.5g Protein, 8.4g Fat, 0.8g Carbs, 0.5g Fiber, 0.3g Net Carbs
Notes
  1. Yes, they are ready to eat right out of the freezer.
  2. You could eat 3 of these puppies and still be < 1g carbs.
  3. 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.
  4. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Korean Meatballs

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Low Carb Korean MeatballsLow Carb Korean MeatballsKeto Korean Meatballs. So, these are kind of a combination of  plain ole meatballs coupled with a spicy Korean BBQ sauce.  The meatballs will stand alone but the addition of the BBQ sauce makes them to die for and all coming together to make a bunch of great lowcarb Keto Korean Meatballs. I pretty much always have the Korean BBQ Sauce in my fridge because I use so much of it dabbed on all kinds of things so at least for me these are easy easy easy and I bet they will be easy for you too. Try to remember a recipe is only a list of ingredients and directions to follow…or not…and to add to or subtract from the way you want a final product to taste.

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

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

Korean Meatballs
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Meatballs
  1. ⅔ Lb. 20% Ground Beef
  2. ⅔ Lb. Ground Pork
  3. ⅔ Lb. Ground Lamb
  4. 1 C Pork Rind Dust***
  5. 1 Egg
  6. ½ Medium Onion Minced
  7. ½ T Garlic Salt
  8. 2 t Salt
  9. ¾ t Pepper
Korean BBQ Sauce
  1. ⅓ C Finely Cut Green Onion Tops
  2. ¼ C Olive Oil
  3. ¼ C Minced Shallots
  4. 3 T Minced Cilantro
  5. 3 T Oyster Sauce
  6. 3 T Allulose*** (Or To Taste)
  7. 2 T Tamari
  8. 2 T Water
  9. 2 t Crushed Garlic***
  10. 2 t Powdered Ginger
  11. Pinch Red Pepper Flakes + More If Heat Is Wanted
  12. ¼ C Green Onion Tops (Garnish)
  13. ¼ C Minced Cilantro (Garnish)
Meatballs
  1. Have all ingredients at room temperature.
  2. Beat egg and add onions, salts & pepper.
  3. Sprinkle pork rind dust onto meats, add egg stuff and gently blend.
  4. Divide equally into 24-1½ oz meatballs.
  5. Sauté them 2-3 minutes per side on a medium heat in a large skillet.
Korean BBQ Sauce
  1. In small saucepan combine all ingredients and heat gently for about 5-8 minutes or until thickened just a little.
  2. It's now ready to serve with anything hot and if you want to use it as a dressing for a salad refrigerate for at least several hours.
  3. Plate meatballs and drizzle with sauce.
  4. Garnish with green onion tops and cilantro.
  5. 6 Servings
  6. 711 Calories, 34.2g Protein, 58.3g Fat, 3.9g Carbs, 0.6g Fiber, 2.9g Net Carbs
Notes
  1. All ingredients are included in nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Rum Caramel Sauce

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Keto Rum Caramel SauceKeto Rum Caramel SauceRum Caramel Dip SauceRum Caramel Dip Sauce Keto Rum Caramel Sauce.  The first time I tried testing keto rum caramel sauce I used Sugar-Free Maple Syrup but I wanted to see if I could make it without the maple syrup and using just water and maple extract. One of the things I love about testing a new recipe is when it comes out the way I think it should.  (And I have had my share of some dandy, expensive epic failures too).  I did try to make it with the water and yes, I failed~miserably~it curdled, you know like a broken sauce so…I had to go back to the sugar-free maple syrup.

Keto Rum Caramel SauceI think if you added pecans you could end up with some terrific Keto Pecan Pralines.  Just add pecans, put onto a papered sheet pan and refrigerate.  In fact when I am finished writing this I am going to just that and as you can see from the above link I have done just that.   I don’t have any idea how I come up with this stuff but I do and I am thankful.  I can’t guarantee results if you use anything other than Allulose*** and it is the only sweetener I use besides EZ-Sweetz Liquid Sucralose*** and there is virtually no Sucralose in this keto rum caramel sauce. (it’s in the SugarFree Syrup).  Keto rum caramel sauce could probably be called a fat bomb as they don’t have any appreciable carbs in them. Of course I needed to taste them and um, they are incredible.  When I began testing this it was to make a new recipe for Keto Rum Sticky Buns. Had two sisters I met on a lowcarb cruise 5 years ago coming to visit from back East and one of them has a sweet tooth but doesn’t like to cook so the Sticky Buns were going to be for her. (So surprise Holly~no sticky buns).  I hadn’t gotten that far as I became so enamored with the sauce I just decided to stop and pat myself on the back. I’ll get to those sticky buns…maybe…at some point.  The pralines may look sugared but rest assured. they are as smooth as a baby’s bottom and how could they not be?~they don’t have any sugar in them.  They were frozen in the picture and can be eaten right out of the freezer.  OK, so as of today May 19th, I have now made those Keto Rum Sticky Buns and they are absolutely out of this world 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.

Rum Caramel Dip Sauce
Print
Ingredients
  1. ¾ C Allulose***
  2. ½ C Butter
  3. ½ C Heavy Cream
  4. ¼ C Sugarfree Maple Syrup***
  5. 2 T Rum (Or Brandy) Rum Is Best
  6. 1 t Vanilla Extract
Instructions
  1. Barely, and I mean barely, melt butter, take off heat, add heavy cream, syrup, rum (brandy) & vanilla.
  2. Beat in Allulose.
  3. Bring to very slow simmer, stirring occasionally and cook for about 16-18 minutes. It will begin to darken and get a little thicker.
  4. The color will start out very light, get darker with cooking, and then lighten again after beating it.
  5. Cool completely.
  6. It may seem thin but just beat it for 3-4 minutes or so and it is ready to use. It will also thicken a little more as it sits. Remember when you were a kid and your mom made you beat fudge? Well, this is kind of like beating fudge except it does not take as long.
  7. 16 Servings
  8. 85 Calories, 0.0g Protein, 8.7g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
  9. 12 Servings
  10. 113 Calories, 0.1g Protein, 11.6g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. 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.
  2. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
  3. All I did to make those pralines was literally mix in chopped pecans, form, and drop onto a flat surface and freeze them. Yes, they freeze and can be eaten nearly right out of the freezer. If brought to room temperature they will become soft again so eat ‘em up fast.
  4. If you refrigerate it, (not necessary for immediate consumption) it will become more firm because of the butter so bring to room temperate before service and I imagine this will not last long with a family around anyway.
  5. The texture will be smooth as glass and literally melts in your mouth.
  6. Fabulous served with apple slices for a sweet treat after a satisfying keto~lowcarb dinner or ready for that sugar-free ice cream you make every once in a while.
  7. I have the 1968 edition of The Joy Of Cooking and there is a recipe for penuche which I used to make. This Rum Caramel Dip Sauce is reminiscent of that penuche minus the rum.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/