Tag Archives: keto

Low Carb Simple Greek Salad

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Low Carb Simple Greek SaladLow Carb Simple Greek SaladLow Carb Simple Greek Salad. For those of you who might love a Simple Greek Salad this one is as simple and easy as it gets.  The secret:  Shallots instead of purple onions.  It is said that the taste of shallots is a subtle combination of garlic and onion and people ask then why not just combine the two.  My answer is: because the combination of garlic and onion DO NOT taste like a shallot and not by a long shot.  Shallots have their own delicate taste.

I pretty much always have  the ingredients for this salad so for me it’s no sweat.  Notice the HUGE 1 gallon jug of Kalamata olives.  No I don’t go through it in a week or two but I do  probably buy 3-4 of them a year and the Puttanesca Sauce is another great recipe that uses them.  Now if you like a little more complex salad then you might like to try the Greek Salad With A Creamy Feta Dressing.  My personal preference is pretty much a peeled & seeded cucumber and this is up to you.  It has to do with the toughness of the skin which can some times accompany them and…I just don’t like it.

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

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

Simple Greek Salad
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Dressing
  1. ½ C Olive Oil
  2. ¼ C Red Wine Vinegar
  3. 3 T Lemon Juice
  4. 2 t Crushed Garlic
  5. ½ t Dried Mint
  6. ½ t Dried Oregano
  7. ¼ t Dried Dill
  8. ¼ t Salt
  9. ¼ t Pepper
  10. 1 Drop Liquid Sucralose Or Not (To Offset The Acid In The Vinegar & Tomatoes)
Salad Guts
  1. 2 Thinly Sliced Shallots
  2. 2 C Quartered Cherry Tomatoes
  3. 1 C Halved Kalamata Olives
  4. 1 Chopped Peeled & Seeded Cucumber
  5. 2 Very Thinly Sliced Shallots
  6. 6 Oz Feta Cheese
Instructions
  1. Put all salad ingredients in a medium bowl.
  2. Put all dressing ingredients in a smaller bowl, whisking briskly.
  3. Drizzle dressing into salad blending well.
  4. 6 Servings
  5. 301 Calories, 4.6g Protein, 27.9g Fat, 7.8g Carbs, 1.3g Fiber, 6.5g Net Carbs
Notes
  1. Completed salad can be made and refrigerated for more than several days.
  2. Best served in a small bowl as you can then contain a bit of the dressing & juices with each bite.
  3. Adding a soft lettuce like bibb or butterhead will extend the number of people you can serve with this but my advice is to eat it as stated because the flavors are far more intense.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Dijon Rosemary Garlic Glaze

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Low Carb Dijon Rosemary Garlic GlazeLow Carb Dijon Rosemary Garlic GlazeLow Carb Dijon Rosemary Garlic GlazeLow Carb Dijon Rosemary Garlic GlazeLow Carb Dijon Rosemary Garlic Glaze is a match made in heaven and is perfect with pork tenderloin or a big fat chop. It takes about one minute to make and has one of the most powerful punched flavors we know…garlic.  Cooked inside a tenderloin, it loses a bit of its power but used this way, as a topping the garlic loses nothing.  If you prefer it cooked then please do try the Pork Tenderloin/Dijon Garlic Rosemary Glaze, it is divine.  You are going to have to get past the glaze’s homely looks cause it’s not the looks that taste good.  The final plate?  Ooh la la.

That beautiful little tenderloin?  I get them three at a time from the Old Salt Market butcher shop just down the street from me and yes, this is the way they come trimmed; I don’t have to do a thing.  They do three half pigs every week and all I need to do is order all three tenderloins a couple of days in advance and yes, they do know me.  They are so good and so tender I just pound them a bit, and flash fry them dry, in a pan, add browned butter, and top with the glaze.  Yes, I do eat my pork medium rare and you will cook yours the way you like them.

Yes, I am going to again serve it with a tenderloin but with the sauce dabbed on the top as I really do like raw garlic…sometimes.

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.

Dijon Rosemary Garlic Glaze
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Ingredients
  1. ¼ C Dijon Mustard
  2. 2 T Just Like Sugar
  3. 2 t Crushed Garlic
  4. ½ t Dried Crushed Rosemary
Instructions
  1. Mix all ingredients well and let sit for an hour or so to allow the flavors to "marry".
  2. 2 Servings
  3. 36 Calories, .2g Protein, 0.1g Fat, 1.2g Carbs, 0.2g Fiber, 1.0g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Italian Parmesan Garlic Knots

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Low Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic KnotsLow Carb Italian Parmesan Garlic Knots. I now have quite a collection of Carbalose Flour Recipes and Low Carb Italian Parmesan Garlic Knots is now the newest addition to that list.  There are recipes out there using Pillsbury bread sticks (that come out of a can no less) but I have never tried them.  Their label says 26g carbohydrates per/2 sticks.  If you were to eat two knots it would be about 7g carbs or about 20% of the Pillsbury stuff. It’s what I’m going to do and anyway these are very easy to make. I know the recipe looks intimidating but really, all it is, is a list of ingredients…that will make your kitchen smell heavenly.

We will be taking a combination of two recipes Carbalose Flour Bread & Italian Dipping Oil,  tweaking them a bit,  and adding Parmesan cheese and yes, more garlic, for our knots.  The dry dipping oil ingredients can be made ahead and just left alone until ready for use.  The recipe is for many times what we will need now.  The dry dipping ingredients are quite versatile and can be used for the base of a tasty salad dressing by adding vinegar & olive oil, or sprinkling on any number of vegetables or sauces.  I think once you have it, you will find many used for it.  The dough, all by itself, makes a great pizza base and if rolled thinly makes six large pieces.

All my other Carbalose Recipes are listed at the bottom of the 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.

Carbalose Italian Parmesan Garlic Knots
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Knot Ingredients
  1. 1 C Carbalose Flour
  2. 2 T Wheat Gluten
  3. 2 T Coconut Flour
  4. 2 T Golden Flaxseed Meal
  5. ½ t Salt
  6. ⅛ t Guar Gum
  7. ⅛ t Xanthan Gum
  8. ½ t Dry Italian Dipping Ingredients
  9. ½ C +2 T Warm Water
  10. 1 T Yeast
  11. ½ t Sugar
  12. 2 T Olive Oil
  13. 3 Drops Liquid Sucralose
Dry Dipping Ingredients
  1. 1 T Dried Basil
  2. 1 T Garlic Powder
  3. 1 T Dried Thyme
  4. 1 T Dried Oregano
  5. 1 T Dried Rosemary
  6. 1 T Dried Marjoram
  7. 1½ t Black Pepper
  8. 1½ t Salt
  9. ½ t Red Pepper Flakes
Finishing Ingredients
  1. 3 T Olive Oil
  2. ½ T Parmesan Cheese
  3. 1 t Dry Dipping Ingredients
  4. 1 t Garlic Paste***
Instructions
  1. Mix all dry dipping ingredients.
  2. Add 2 T hot tap water to flaxseed meal. Set aside 10 minutes to let it thicken.
  3. Bloom yeast & sugar in remaining ½ C warm water for 10 minutes or until foamy.
  4. Put first 8 ingredients in processor and pulse to blend.
  5. Add flaxseed and pulse to blend in.
  6. Add liquid Sucralose & olive oil to top of bloomed yeast and with machine running add to processor.
  7. Run processor for at least a minute and probably a little longer adding any additional water as needed a little at a time.
  8. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  9. Form into a small ball, put into a small un-greased container, and cover with film for about 30 minutes.
  10. Divide dough into 8 1½ oz. pieces and make individual balls.
  11. Preheat oven to 400°.
  12. Take each ball and roll into a 6" rope. (See Picture) By the time they are finished (resting) begin again and roll into 9" ropes and tie into knots.
  13. Cover and allow to rise about 20 minutes and pop them into the oven for 20 minutes.
  14. Cool just slightly.
  15. Mix dry 1 t dry dipping ingredients with olive oil cheese, and garlic mixing well.
  16. Toss each warm knot into mixture. I actually used my fingers and did they ever smell good.
  17. 8 Servings
  18. 153 Calories, 6.0g Protein, 12.8g Fat, 8.5g Carbs, 5.0g Fiber, 3.5g Net Carbs
Notes
  1. These go well as a side to many salads.
  2. Sadly, you may have a bit of the olive oil mixture left and if you do my suggestion is to add a little more oil and it on some other vegetable like...broccoli and since I was having pork tenderloin for dinner, I used it to drizzle on that. Waste not-want not.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Vinegar Pie Custard

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Low Carb Vinegar Pie CustardLow Carb Vinegar Pie CustardKeto Vinegar Pie Custard. The first time I heard the term Vinegar Pie I just about choked.  Say what pie?  Well, I decided to try making a keto vinegar pie custard since I don’t eat floured pie crust and would ya believe…it’s delicious, and I mean delicious.  I only made two of them because I was pretty sure I would not like it.  Well, well, well we can all be wrong and…I was.  I did taste it without vanilla and then, since I was testing, I added it at the end.  Wrong, it was much better without it so you won’t see it in the recipe.  If you decide to top it with whipped cream I would suggest leaving out the vanilla.

Apparently there are recipes on the internet for this pie and one story goes, that when you are poor as a church mouse you can make a pie from vinegar and water.  It was also a favorite in boarding houses and we pretty well know that men will eat just about anything.  Of course back then, since most people farmed for a living, they all had butter, sugar & flour. If you had a lemon you could add that and eventually this pie became the forerunner of lemon meringue pie.  Interestingly enough, even without lemon-it tastes quite lemony.  Who’d a thunk it.  Since most people had access to water, vinegar, sugar, butter and flour this pie came out of it and poor or not it is seriously good.  That’s my story & I’m sticking to it.  So I dare you to try this custard and tell me it is not good.  Strange-Yes.  Terrific-Yup.  The best part is that it is nearly zero carb.  The ramekins shown hold ¼ C , same as a traditional round one.

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.

Vinegar Pie Custard
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Ingredients
  1. 4 Egg Yolks
  2. ¼ C Apple Cider Vinegar
  3. 24 Drops Liquid Sucralose (Or 1 Cup Sweetener Of Choice)
  4. 1 C Cold Water
  5. 2 t Knox Gelatin Powder
  6. 4 T Chilled Butter
Instructions
  1. Beat yokes with vinegar & sweetener.
  2. Sprinkle gelatin on water and let sit a minute.
  3. Over high heat boil water & gelatin, immediately add to egg mixture & and allow to cool 3-4 min. Beat in butter 1 T at a time until completely incorporated.
  4. Put into ½ C ramekins and refrigerate for at least 6 hours.
  5. 4 Servings
  6. 163 Calories, 4.3g Protein, 16.0g Fat, 0.6g Carbs, 0.0g Fiber, 0.6g Net Carbs
Notes
  1. Very tasty with a dollop of heavy whipped cream (with no vanilla). If you opt for whipped cream what do you do with you egg whites? Why make some crackers of course.
  2. If you whip the egg whites to top it, then preheat oven to 400° and bake for 8-10 minutes. They will need to be served immediately as meringue begins to "weep" very quickly.
  3. As I said above, it has the taste & tang of lemon and if you didn't tell anyone-they wouldn't know.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Butter Cream Biscuits

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Low Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream Biscuits. I have no idea why I’ve not made these Carbalose Butter Cream Biscuits until now but as they say, better late than never.  They are light as a feather and tender as a baby’s butt.  DO NOT mistake Carbalose Flour with Carbquik.  They are totally different products and  I DO NOT use Carbquik.  The only reason I decided to try them today is that I still have great end-of-season Oregon strawberries but I …gasp…ran out of Crème Fraîche and I wanted something other than plain heavy whipping cream.  Ah yes, how about some Strawberry Shortcake which then became the ultimate goal.  I couldn’t help myself and slathered one with butter and popped it like two pieces of candy. This was such a resounding success I decided to take a few pictures and just make the Post and the biscuits couldn’t be any easier.  Confession:  I have not eaten biscuits for a very long time as I have so many other wonderful low carb recipes to choose from.  If I fixed only 1 recipe per day from this site it would take me nearly two years and there are so many that I like and eat repeatedly it would probably take me more like 3-4 years.  Can you see my dilemma?  And to top it off, it doesn’t take into account the plethora of foods I eat that simply don’t have or need recipes.  So, for those of you who already have Carbalose Flour-these low carb carbalose butter cream biscuits might be for you and if you are so inclined, these are perfect with Eggs & Sausage Gravy.

All my other Carbalose Recipes are listed at the bottom of the 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.

Carbalose Butter Cream Biscuits
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Ingredients
  1. 2 C Carbalose Flour
  2. 8 T Butter (1 Stick)
  3. 1 T Baking Powder
  4. ¼ t Salt
  5. ½ C+1 T Heavy Cream
  6. ½ C+1 T Water+ Any More As Needed
  7. 8 Drops Liquid Sucralose ( Or ⅓ C Equivalent Sweetener)
Instructions
  1. Preheat oven to 400°
  2. In a large bowl add salt & baking powder to flour and mix well.
  3. Cut in butter until about pea size.
  4. Add Sucralose to water & heavy cream and stir.
  5. Mixing with a fork begin adding cream/water to flour about ⅓ at at time until well incorporated. Once mixed, and inside your bowl, begin folding dough over itself (gentle kneading) about 10-15 times. This creates the flakiness that you need for biscuits to rise during baking.
  6. Sprinkle a little bench flour on counter-top and flatten dough to about ½".
  7. Cut as many biscuits as you can, knead dough again and cut more until you get 12 biscuits. I used a 2½" cutter.
  8. Bake 14-16 minutes or until golden brown & delicious.
  9. 12 Servings
  10. 160 Calories, 5.2g Protein, 13.5g Fat, 8.0g Carbs, 4.8g Fiber, 3.2g Net Carbs
Notes
  1. It is my opinion that to open or "split" a biscuit properly it needs to be done gently with a fork as this process will save the biscuit from crumbling.
  2. With nutritional like this you could probably eat two of them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Beef Osso Bucco

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Low Carb Beef Osso BuccoLow Carb Beef Osso BuccoTraditionally, a Low Carb Beef Osso Bucco is made with a thick cut veal shank but unfortunately, the veal police got involved and it is just about impossible to find veal of any cut anymore.  This is something I have never understood as we eat little lambs by the millions but have done away with little cows.  Personally, I find lambs far more appealing than calves but that’s only this woman’s opinion.  If you are lucky enough to get veal then by all means use it.  Again traditionally when using veal, white wine was used and if you want to use red wine then use it but…I am sticking with white wine.  I am also using duck fat to sear my shanks because…I have it and duck fat with anything is always a flavor enhancer.  Be sure to get your shanks at least 1″- 1½” thick.  As you can see mine were only about an 1″ but served over Cauliflower Grits  with the rich sauce it was plenty. You could use spaghetti squash or even plain ole mashed cauliflower.

If you are an absolute veal purest then the best place in the United States to buy quality veal is from D’artagnan.  The finest restaurants buy from them and you may not have realized it, but chances are you have eaten some of their meats.  If you get to D’artagnan just be prepared for sticker shock and that’s why I used beef shanks.

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.

Beef Osso Bucco
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Ingredients
  1. 4-1 ½” Beef Shanks
  2. 2 T Olive Oil
  3. 1 Small Carrot Finely Diced
  4. ½ Onion Finely Diced
  5. 1 Rib Celery Finely Diced
  6. ½ t Rosemary
  7. ½ t Thyme
  8. 1½ T Tomato Paste
  9. 1½ C Water (More It Needed)
  10. ½ C White Wine
  11. 1 Can Diced Tomatoes
  12. 2 -3 t Chicken Base
  13. 2 t Crushed Garlic
  14. 2 Bay Leaves
  15. Pepper To Taste & It May Not Need It
Instructions
  1. If you have kitchen twine tie the shanks.
  2. Add oil to a blitzing hot pan and sear meat on both sides. Set aside.
  3. Turn down heat just a bit then add the onion, celery, & carrots and cook until browning.
  4. Add rosemary, thyme, & tomato paste and continue cooking another 1-2 minutes.
  5. Add water, wine, tomatoes, chicken base, & garlic stirring well.
  6. Clearing a little room, nestle in the shanks and tuck in the bay leaves making sure the liquid come up at least half way.
  7. Cover and turn down heat to low, simmering about 2-2½ hours or until tender and done.
  8. Don't forget to remove the bay leaves.
  9. 4 Servings
  10. 740 Calories, 56.5g Protein, 46.3g Fat, 11.8g Carbs, 2.9g Fiber, 8.9g Net Carbs
Notes
  1. Oohlala, think of the bone marrow you will be eating.
  2. I lost my strings while they were cooking and it didn't seem to matter. Just probably not as pretty.
  3. If I'd have thought of it I would have add some wedged daikon radish as a potato substitute but alas...I forgot, but you don't have to.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Onion Fennel Mushroom Soup

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Low Carb Onion Fennel Mushroom SoupLow Carb Onion Fennel Mushroom SoupLow Carb Onion Fennel Mushroom Soup. Ya know this may not be the most the most beautiful soup in the world but the taste and flavor more than makes up its lack of looks.  I have probably made thousands of gallons of soup in my day and there are soups that people seem to order over and over-this was always one of them.  At least for me soups are one of the things I can make in my sleep as they mostly are just prep work and time and this is not much different.  If you have a large family or want leftovers this recipe can easily be doubled and beyond.  As far as I know it, most soups are better the next day anyway.  Served with one of the myriad Salads on this sight you have a complete meal.  The beautiful sheen on the surface of the soup are tiny drops of oil.  If you happen to be a fan of fennel anything then this Cream Of Fennel Soup is just terrific.

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.

Onion Fennel Mushroom Soup
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Ingredients
  1. ⅓ Olive Oil (Divided)
  2. 1-2 Bulbs Fennel (Depending on Size) Sliced Very Thinly
  3. 1 Onion Sliced Very Thinly
  4. 1 Lb Mixed Sliced Mushrooms (Button, Cremini, Shiitake)
  5. 2 t Crushed Garlic
  6. 1 t Porcini Dust
  7. 8-9 C Beef Stock (Chicken Stock Works As Well)
  8. ⅓ C White Wine
  9. 6 T Sour Cream (To Top And Optional)
  10. Salt & Pepper To Taste If Necessary
Instructions
  1. Heat 2 T oil and slowly caramelize onions and fennel until golden brown-About 45 minutes. Add wine, garlic, & porcini dust and simmer 2-3 minutes. Set Aside.
  2. Heat remaining oil to med-high and sauté mushrooms.
  3. Put broth into a 3 qt. stock pot and combine all ingredients. Heat to serving temperature.
  4. Only use salt & pepper as necessary and you probably shouldn't need it.
  5. 6 Servings
  6. 165 Calories, 2.2g Protein, 13.7g Fat, 7.6g Carbs, 2.2g Fiber, 5.4g Net Carbs
  7. 8 Servings
  8. 124 Calories, 1.6g Protein, 10.3g Fat, 5.7g Carbs, 1.6g Fiber, 4.1g Net Carbs
Notes
  1. Save a little of the top fennel fronds for garnish.
  2. I am not wed to olive oil to sauté veggies in. Either smaltz (chick fat) or tallow work just as well.
  3. I doubt anyone would fault the cook for adding any meat like...pulled beef or pulled pork.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chocolate Mocha Mousse

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Keto Chocolate Mocha MousseKeto Chocolate Mocha MousseKeto Chocolate Mocha Mousse. You can whip up this easy Keto Chocolate Mocha Mousse in a snap.  It  tops off any meal for six and leftover?  No problem as it keeps in the fridge for more than several days. (But it won’t).  It only has six ingredients but flavor-wise it packs a pretty strong chocolaty coffee punch.  As the name of the chocolate bar denotes…it’s Divine.  There are recipes that use gelatin to “set” the mousse and it is something I cannot imagine doing.  Yes, on occasion I do use gelatin for things like Panna Cotta but certainly not for this mousse.

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.

Chocolate Mocha Mousse
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Ingredients
  1. 1 Divine 85% Chocolate Bar
  2. 4 Eggs (Divided)
  3. ⅓ C Hot Water
  4. 1½ t Instant Coffee
  5. 2 t Vanilla Extract (Divided)
  6. 1½ C Heavy Cream
  7. 12 Drops Liquid Sucralose (Or ½ C Sweetener Divided)
Instructions
  1. Grate chocolate bar. You don’t want it chunky as your chocolate mixture won’t end up being smooth.
  2. Line up 3 bowls-2 medium and 1 large.
  3. Separate eggs making sure not to get any yolk in the whites. I do try to gently take the chalazae off the yolks as I don't want hard little cooked knots in my mousse.
  4. Put whites into 1 medium bowl and yolks into the large bowl, adding coffee, water, and add 6 drops sucralose or ½ of your sweetener.
  5. On medium low and whisking constantly, cook coffee yolk mixture until pretty hot. Don’t worry, the eggs shouldn’t scramble because of the water content but you need it hot enough to eventually melt the chocolate.
  6. When yolk mixture is warm enough, add 1 t vanilla, add grated chocolate all at once stirring to cover all chocolate, let it sit a minute or so and mix until all chocolate is melted. Allow mixture to mostly cool and it shouldn’t take too long.
  7. Meanwhile, back at the ranch, first beat egg whites to stiff peaks. Making sure chocolate is cooled, FOLD in egg whites ½ at a time until well incorporated.
  8. In second medium bowl, beat whipping cream. Add vanilla & last 6 drops of sucralose or the other ½ of your sweetener.
  9. Now FOLD in ⅔ of whipped cream into mixture, cover, and refrigerate.
  10. Cover and refrigerate remaining whipped cream.
  11. When ready for service place mousse into small bowl and put a good dollop of whipped cream on it.
  12. 6 Servings
  13. 373 Calories, 5.7g Protein, 33.7g Fat, 5.8g Carbs, 1.5g Fiber, 4.3g Net Carbs
Notes
  1. Make sure you beat and fold in egg whites first. After whipping, if not used immediately, they will get watery and begin to break down.
  2. I said it was low carb-not low calorie.
  3. I have tried more than several bars to make this mousse and the Divine bar seems to be the easiest to not only melt but give a great smooth mouth-feel. If you have your own favorite 85% bar then by all means use it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Beef Rouladen

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Low Carb Beef RouladenLow Carb Beef RouladenLow Carb Beef Rouladen. The meat you see in the picture for this Low Carb Beef Rouladen came sliced this way right from the butcher’s case.  There is really no reason to pound it for a couple of reasons.  Each piece is plenty large enough for one person (slightly more than ⅓ lb.) which means just about the best size possible with no pounding necessary.  Unless you are eating raw beef (think Carpaccio) it will tend to do a lot more shrinking when cooked than it naturally would anyway.  I would not suggest trying to cut the meat by yourself but instead, if you can’t find it this way, have your butcher slice it for you.  That way you are assured of relatively evenly matched pieces. Beef shown is the same as used in the Bunless Philly Cheesesteak.

Rouladen is an easy dish to make with not a lot of prep.  Most of the time spent is in the braising of it.  Those little pieces that look like potatoes are really Daikon radish wedges as I had just the right size chunk in the fridge.  They are a great low carb substitute and take on the flavor of the broth.  The absolute best accompaniment to this is Spaetzle sautéed in butter and make no mistake, you are going to end up with 6 little fat rats of goodness.  That wine?  It’s what I have a glass of everyday. Have fun making and eating these.

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.

Beef Rouladen
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Ingredients
  1. 6 Large No More Than ¼” Slices Top Round Steak (About 2-2 ½ Lbs)
  2. 1 Lb Thick Cut Bacon or 12 Pieces
  3. 1 Large Onion Caramelized
  4. ½ Medium Onion
  5. 6 Quartered Dill Pickle Spears
  6. Dijon Mustard
  7. 2 T Butter (Divided)
  8. 2 T Olive Oil (Divided)
  9. ½ C Good Red Wine
  10. Water About 2 C
  11. Beef Base To Taste (Don't Overdo It As You Can Add More At The End)
  12. Salt & Pepper
  13. Kitchen Twine (Or Toothpicks If You Absolutely Have To)
  14. Guar Gum
  15. Xanthan Gum
Instructions
  1. Slowly caramelize onions in 1 T butter & 1 T olive oil.
  2. Lay out beef, salt & pepper each piece, and smear with Dijon mustard.
  3. Place bacon strips.
  4. Sprinkle with onions and place pickle spears as shown.
  5. Roll tightly and secure with twine or toothpicks.
  6. In last 1 T butter & 1 T olive oil sear meat rolls.
  7. Leave rolls in pan, add wine, beef base, chopped onions and enough water to come up about ½-⅔ of the way.
  8. Cover lightly, turn to simmer and braise for about 1½- 2 hours turning after an hour.
  9. Plate rouladen & don't forget to cut off the string.
  10. Sprinkle guar gum/xanthan gum into gravy until desired thickness is reached and it shouldn't take too much.
  11. 6 Servings
  12. 644 Calories, 41.9g Protein, 44.5g Fat, 5.2g Carbs, .7g Fiber, 4.5g Net Carbs
Notes
  1. I caramelized the onion for two reasons: They add flavor and they are much easier to roll. I never worry about too many onions, only too little. Too many means I have them already cooked to use with something else.
  2. You will find kitchen twine easier to use when frying and then braising as there is nothing sticking out to prevent an even sear.
  3. If you don't want to use guar gum or xanthan gum as a thickening agent then serve it in a bowl with lots of the juices and eat it with a spoon-yum.
  4. I used top round meat because it is a more tender cut than bottom round and either one works well, but bottom round will take a little longer to cook. You know those great big “Barons Of Beef” that are served on so may buffets? This is the "big" cut of the cow.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fajitas

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Low Carb FajitasLow Carb Fajitas. You know, Fajitas can be made and served a jillion ways and this is the way I do them. We are going to do beef and you can certainly use chicken (thighs as the meat is so much better).  I used a flat iron steak for a couple of reasons.  It is quite tender and it slices well for fajitas.  You will not see any green peppers in mine because um, I simple don’t like them and if you do, then please use them.  Of course what makes these low carb is using a cheese tortilla instead of the high carby ones you most often see in your grocery store. Who needs an additional 25g carbs (50g for two which is what is most often served)?   If you don’t want to go to the trouble of even making the cheese tortilla (they are good though) then you can just pile your ingredients on the plate.  If you like fajitas and or Mexican foods well enough then double or triple the dry mixed spices Taco Seasoning and you will have them for next time.  I do use the taco seasoning in quite a few recipes on the site.  I serve mine with Pico de Gallo, a dollop of Crème Fraîche or sour cream, and Creamy Smooth Guacamole to the side and what could could be better?

If you are interested in eating these low carb fajitas in the more traditional way they are terrific using Keto Pork Rind Wraps too. Take a look…you’ll see why.

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.

Fajitas
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Ingredients
  1. 12 Oz Grated Cheddar Cheese
  2. 1 Lb Good Steak Meat Cut Into ¼” Pieces (I Used A Flat Iron Steak)
  3. 1 Onion Sliced Into Slivers
  4. 1-1½ Lbs Red, Yellow, Or Orange Pepper Seeded And Slivered (I Mix Mine If I Have Them)
  5. 3 T Olive Oil (Divided)
  6. 1 T Lime Juice
  7. 1 t Crushed Garlic
  8. ½ t Chili Powder
  9. ½ t Cumin
  10. ½ t Oregano
  11. ½ t Pepper Flakes
  12. ½ t Salt
  13. ½ t Pepper
Instructions
  1. In large bowl mix 1½ T oil, lime, garlic, and all spices/herbs. Add meat, massaging mix into the meat.
  2. Using 2 oz cheese, make you tortillas by sprinkling into a medium sauté pan until done. Lay on flat surface until cooled and it does not take long. These can be made ahead as they take a bit of time to make.
  3. Add rest of oil to sauté pan and cook peppers & onions until softened. Reserve.
  4. Add meat to sauté pan and quickly cook only until just browned. Over cooking meat will always toughen it. Add peppers and onion back to meat just to heat.
  5. Scoop onto cheese tortilla and if not using then just plate.
  6. 6 Servings
  7. 503 Calories, 43.3g Protein, 33.9g Fat, 6.6g Carbs, .9g Fiber, 5.5g Net Carbs
Notes
  1. Cheese tortilla is included in nutritionals.
  2. If possible, please try to grate your own cheese. Processed grated cheeses have some kind of crud mixed in to keep the cheese from clumping.
  3. I used a flat iron steak for a couple of reasons. It is quite tender and because of its thickness each ¼” piece can be cut lengthwise to get the strips you are looking for.
  4. This is an easy prep ahead meal.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fried Oysters

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Low Carb Fried OystersLow Carb Fried Oysters. Yes, it’s true that I like oysters anyway I can get them.  I eat fried oysters, raw oysters, poached oysters, Oysters Rockefeller, and even on occasion I eat oysters from a can with hot sauce.  I have a LOT of recipes using my own popped and ground pork rinds from Willies Pork Rind Pellets or if you don’t want to pop your own you can buy Pork Dust here. So why not use them for fried oysters and eat them with a really good low carb Remoulade.  Not only are they good..they are great and here they are with Avocado Cilantro Cream.

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.

Fried Oysters
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Ingredients
  1. 24-32 Oysters
  2. 2½-3 Cups Pork Rind Dust
  3. 1 Beaten Egg
  4. 1 T Sour Cream
  5. Oil Of Choice and I Used Leaf Lard
Instructions
  1. Heat oil to hot.
  2. Dump pork rind dust onto a large plate.
  3. Beat egg and sour cream until well incorporated. I use my stick blender.
  4. Drain as much oyster liquid as you can (do not wash) and dunk oysters into egg mixture.
  5. One at a time, and letting egg mixture drain as much as possible, dredge in pork rinds.
  6. Fry until golden brown & delicious.
  7. 4 Servings
  8. 267 Calories, 14.8g Protein, 20.9g Fat, 4.5g Carbs, 0.0g Fiber, 4.5g Net Carbs
Notes
  1. I normally advocate that all meats be at room temperature before cooking but for this particular recipe the oysters should be just out of the fridge. Reason: Oysters cook quite quickly and you want to get your pork rind dust crispy.
  2. You are probably only going to get about 8 oysters at a time in the pan so they will have to be done in batches. Of course a bit of the pork rinds will come off in the oil and no biggie. When you are finished just strain it...and reuse it.
  3. Most of the carbs in this recipe?...Come from the oysters.
  4. They say true confessions are good for the soul and yes, I did eat all 12 of those puppies on that plate...but it was all I ate.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tahini Salad Dressing

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Keto Tahini Salad DressingKeto Tahini Salad DressingKeto Tahini Salad DressingKeto Tahini Salad Dressing. You may have noticed that I seem to go in cycles with some of the recipes I post and this recipe is now another in my tahini series.  I LOVE tahini and have been known to eat it by the spoonful. Keto Tahini Salad Dressing can be used on any salad and the pictures are just taken from stuff I already had in the fridge with artichoke hearts, daikon radish, orange pepper, cucumber and tomatoes.  The micro greens in the center are daikon radish sprouts and are also an ingredient in the dressing.  They are an additional bit of heat and piquancy.  The other funny looking little black seeds are just that:  black seeds (AKA nigella sativa seeds) and not to be confused with black sesame seeds.  Black seeds are unto themselves with a flavor all their own.  I really don’t know how to describe or compare them to anything else, only to tell you Just how wonderful a pinch can be.  They are available in any Middle Eastern market as well as on the internet.  I pretty much eat them every day and it is said they help with blood sugar.  Don’t know if it’s true but they have been used all over the world for over 3,000 years.  If you are interested, you can read more here: The Blessed Seed and here is what Wellness Mama has to say regarding the black seed oil.  If you want some really serious, in depth reading then check this out from the National Institutes of Health.  Again, I don’t know about all the claims made, but I do know I love them and if they are helping me; then so be it.  Anyway…they are not listed in the recipe as an ingredient, just thought you might like to 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.

Lemon Tahini Mint Salad Dressing
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Ingredients
  1. ¼ C Tahini
  2. ¼ Cup Chopped Daikon Radish Sprouts (Or Any Other Bitterish Lettuce Like Arrugla or Watercress)
  3. ⅓ C Water (More Or Less Depending On What You Will Be doing With It)
  4. 2 T Dried Mint
  5. 2 T Lemon Juice
  6. 2 T Olive Oil
  7. 1 T Apple Cider Vinegar
  8. ½ t Crushed Garlic (More To Taste)
  9. ¼ t Salt
Instructions
  1. Put all ingredients in either a blender or small food processor.
  2. Refrigerate for a couple of hours.
  3. Toss with your favorite salad ingredients.
  4. 8 Servings
  5. 78 Calories, 1.3g Protein, 7.5g Fat, 2.2g Carbs, .7g Fiber, 1.5g Net Carbs
Notes
  1. This recipe can also be used as a crudité dip by leaving out some of the water to the thickness you want.
  2. May easily be doubled or tripled.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/