Tag Archives: keto

Keto Tahini Cookies Atop Peanut Butter Cake

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Low Carb Tahini Cookies Atop Peanut Butter CakeLow Carb Tahini Cookies Atop Peanut Butter CakeLow Carb Tahini Cookies Atop Peanut Butter CakeKeto Tahini Cookies Atop Peanut Butter Cake is really a combination of two recipes already on the site. It is ½ a recipe of Peanut Butter Cake/Peanut Butter Icing and ½ a recipe Tahini Almond Butter Chocolate Walnut Balls done with a #100 (very tiny) scoop. For perspective: the plate on the bottom right is 5″ and the scoop is 1⅛”.  The “tiny cookie” part of this recipe equals about 4½ cookies per 1 of the larger balls.  Anyway they are insanely delicious and as you only need 10 small balls to top the cake you should have about 18 leftover to pop in your mouth or…to make those cake pops that seem to be so popular.  As comparison: they are about the size of an old tootsie roll pop.  I happen to have three 7” cake pans that I bought at a restaurant supply store 20 years ago and I used two of them so I could get a little more frosting in the center.  Yeah, the icing is that good.  If you don’t happen to have a #100 scoop then make rounded teaspoonfuls in your hands. How about the word teaspoonfuls? (I had to look it up and it still shows as a misspelling).  If you don’t have two 7″ cake pans then use one 8″ round pan. The cake is extremely high fat. (See Nutritionals inside the recipe).  I use Byrd Mill Peanut Flour .

This can be a bit time consuming but can easily be divided into a two-day affair.  1st day make the cookies and the 2nd day make the cake, frosting and decorate it.  One thing you will need to be careful with is eating the cookies before you get the cake made or you will be back to square one.  Good idea to look at both recipes before you begin but this is pretty straight forward.  I have divided the whole recipe into two parts so it is easy to follow.  If you have a family of 5 this will last for two servings each or…it makes for a great dinner party dessert.

Now I know some of you “guys” out there are going to, or might, be a little squeamish while we discuss ball sizes and you are going to have to get over it.  We aren’t talking about men, we are talking cookies 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.

Tahini Cookies Atop Peanut Butter Cake
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The Cookies
  1. ¼ C Almond Butter
  2. ¼ C Tahini
  3. 1 Egg
  4. 1 T Cocoa Powder
  5. 1 T Peanut Flour
  6. 1 T Water
  7. 1 T Melted Butter
  8. ⅓ C Allulose***
  9. 1 t Vanilla
  10. 1 t Baking Soda
  11. 2 Drops Liquid Sucralose
  12. ⅓ C Chopped Walnuts
The Cake
  1. 1¼ C Almond Meal
  2. ¼ C Arrowroot
  3. 2 t Baking Powder
  4. ½ C Melted Butter
  5. ¼ C Allulose***
  6. ¼ C Sugar Free Maple Syrup*** (Or Sugar-Free Simple Syrup)
  7. 6 T Peanut Butter (I Use Freshly Ground Smooth)
  8. 2 Eggs
  9. 2 T Heavy Cream
  10. 2 T Sour Cream
  11. 1½ Vanilla Extract
  12. 4 Drops Liquid Sucralose***
The Frosting
  1. 3 Oz Cream Cheese
  2. ¼ C Peanut Butter
  3. 2 T Heavy Cream
  4. 2 T Allulose
  5. 2 Drops Liquid Sucralose
  6. 1 t Vanilla Extract
  7. 1 T Softened Butter
The Cookies
  1. Preheat oven to 375°.
  2. Minus the walnuts dump everything else into a mixing bowl and thoroughly combine with an electric mixer.
  3. Beat in nuts.
  4. Using a #100 scoop, or a rounded teaspoon (or with your hands) form 28 equal size balls.
  5. Bake 6-7 minutes. You can’t tell when they are done but better a bit underdone than a bit overdone if you want them to be fudgy.
  6. 28 Cookies and if you only eat the cookies, or use them for cookie pops, the nutritionals are just below.
  7. 78 Calories, 1.2g Protein, 7.1g Fat, 2.5g Carbs, 1.7g Fiber, .8g Net Carbs
The Cake
  1. Preheat the oven to 350 degrees.
  2. Lightly butter sides of one "8" or two 7" cake pans. Line bottom with parchment paper rounds to fit.
  3. Mix first 3 dry ingredients.
  4. Beat butter, Sucralose, & Just Like Sugar, beat in maple syrup (simple syrup), add peanut butter, add the eggs one at a time then add vanilla, sour cream & heavy cream.
  5. Add wet ingredients to dry and mix thoroughly.
  6. Pour the batter into the pan and smooth the batter until it is evenly spread.
  7. For two rounds bake for 18-20 minutes or until a toothpick comes out clean when tested. When very slightly brown on top they should be done.
  8. For one round bake 22-24 minutes.
  9. Remove the cake from the oven and cool completely.
The Frosting
  1. While cake is baking, beat all ingredients.
  2. Frost cake, top with 10 evenly spaced cookies around perimeter and slice into 10 wedges.
  3. 10 Servings
  4. 413 Calories, 10.1g Protein, 38.8g Fat, 12.4g Carbs, 4.3g Fiber, 8.1g Net Carbs
Notes
  1. Nutritionals include all ingredients for cake, frosting, and cookies.
  2. If you are using your hand to form your balls they will stay the shape and be smooth instead of craggy looking in the pictures.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fish Spread

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Low Carb Fish SpreadLow Carb Fish Spread. More than likely any fish spread will be low carb and the best way to keep it this way is to eat it with vegetables rather than high carby crackers.  I do have a couple of good low carb cracker recipes on the site and the best one might be the Sour Cream & Chive Crackers.  If you feel particularly daring, you might also try it with toasted Carbalose Bread which has only 2.9g carbs per slice.

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.

Fish Spread
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Ingredients
  1. 1 Lb White Fish (Tilapia or Rockfish Work Very Well)
  2. 1 T Butter
  3. ½ Cup Mayo
  4. ½ C Sour Cream (Or Crème Fraiche)
  5. ⅓ C Lemon Juice
  6. ¼ C Minced Onion
  7. ¼ C Minced Green Onion Tops
  8. 1 Stalk Celery Minced
  9. 1 Tiny Jalapeno Pepper Seeded & Minced
  10. 1 T Horseradish Cream
  11. 2 t Tabasco Sauce
  12. 1½ t Dijon Mustard
  13. 1 t Paprika
  14. 1 t Liquid Smoke
  15. ½ t Worcestershire Sauce
  16. ½ t Salt
  17. Pepper To Taste
Instructions
  1. Cook fish in butter then cool and flake well like kind of mash it up including any butter you may have left over.
  2. Mix rest of ingredients, add macerated fish and refrigerate for at least several hours.
  3. Add pepper to taste.
  4. 8 Servings
  5. 144 Calories, 12.8g Protein, 9.4g Fat, 2.2g Carbs, .4g Fiber, 1.8g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto German Potato Salad

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Keto German Potato SaladKeto German Potato SaladKeto German Potato SaladKeto German Potato SaladKeto German Potato Salad. One of the things that happens for me, when I am doing a new recipe with any particular ingredient is; my mind goes nuts as I think of the other things I can also do with that same ingredient which is the case for this recipe.  When I finished the Daikon Radish Dill Pickle Egg Potato Salad I realized I could do a lot more with daikon radishes.  When cubed, it looks like potato and when cooked and with other things added it tastes pretty much like a potato so why not try a Keto German Potato Salad with it.  Guess what, low and behold it tastes just like you’d think it should.  And now I will probably come up with even more uses for this very under-appreciated vegetable.  They can be pickled, used in stews, grated for use in a salad, and sliced into disks as a low carb dipping veggie.  As you can see in one of the pictures it is the perfect accompaniment to a good Weisswurst sausage with a spicy mustard.

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.

Warm Daikon Radish German Potato Salad
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Ingredients
  1. 1 Lb Wedged & Chopped Daikon Radish (About 3-3½ Cups)
  2. ½ Lb Bacon Diced & Sautéed (Save All The Grease & You May Need More)
  3. 1 C Peeled & Seeded Cucumber (⅔ to 1 Cucumber Depending On Size)
  4. ¾ C Dilled Pickle Wedges (No Garlic)
  5. ½ C Minced Purple Onion
  6. ½ C Green Onion Tops
  7. 6 T Bacon Grease (This Is Why You Never Throw Away Bacon Grease)
  8. 2½ T Cider Vinegar
  9. 1½ T Water
  10. 1½ t Dijon Mustard
  11. 2 Drops Liquid Sucralose (Or 2 T Allulose To Keep It Paleo)
  12. ½ t Salt
  13. ½ t Pepper
Instructions
  1. Gently boil daikon radish for about 30 minutes.
  2. While radish is cooking prep all veggies and put into a large mixing bowl.
  3. In a small bowl combine and mix last 6 listed ingredients (The Dressing).
  4. Drain radish, and add to veggies.
  5. Dress and mix all and let sit at room temperature until ready to serve.
  6. 6 Servings
  7. 232 Calories, 4.6g Protein, 22.0g Fat, 4.4g Carbs, 1.6g Fiber, 2.8g Net Carbs
  8. 8 Servings
  9. 174 Calories, 3.4g Protein, 16.4g Fat, 3.3g Carbs, 1.2g Fiber, 2.1g Net Carbs
Notes
  1. All I can say is this is really tasty.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Daikon Radish Dill Pickle Egg Salad

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Low Carb Daikon Radish Dill Pickle Egg SaladLow Carb Daikon Radish Dill Pickle Egg SaladLow Carb Daikon Radish Dill Pickle Egg SaladLow Carb Daikon Radish Dill Pickle Egg SaladKeto Daikon Radish Dill Pickle Egg Salad. You know, even I can get a little tired serving cauliflower yet one more way (and I already eat a lot of cauliflower as evidenced by the number of recipes on this site) which is why I decided to try making this Keto Daikon Radish Dill Pickle Egg Salad recipe. Looks like potato salad, tastes like potato salad but low carb daikon radish dill pickle egg salad has…no potatoes. Back in my Colorado days I had an older friend who, when she had me over for dinner, I would nicely ask her to make “her” potato salad.  I think there are a couple of reasons I loved this:  1.)  I loved Elva and 2.) I love dilled pickles. Now yes, in those days I did eat it as a real potato salad.  Do Daikon radishes taste like potatoes?  No they don’t, but the great news is, when cooked they really don’t taste like much of anything and take on beautifully any flavors you are adding to them, kinda like Warm Diakon Radish German Potato Salad if made properly.  So, if you like dilled pickles the way I do, then this is a terrific way to eat a very low carb “potato” salad and which would be perfect with Southern Deep Fried Chicken on a picnic or when you are having fun and grilling steaks.

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 Dill Pickle Egg Salad
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Ingredients
  1. 1 Lb Or About 3 Cups Peeled & Chopped Daikon Radish Cut Into Bite Size Pieces
  2. 4 Chopped Hard-Boiled Eggs
  3. ½ C Finely Chopped Dill Pickles (No Garlic)
  4. ½ C Finely Chopped Celery
  5. ¼ C Finely Chopped Purple Onion
  6. ½ C Mayo
  7. 2 T Yellow Mustard
  8. ½ t Paprika
  9. ¼ t Dried Dill
  10. ½ t Salt
  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 15-20 minutes or until fork tender. Cool in cold water & drain.
  2. Add radish, pickles, celery, eggs, & purple onion to large mixing bowl.
  3. In a smaller bowl add next 6 ingredients, mixing thoroughly.
  4. Add to radish mixture, mix well and stick in the fridge for at least an hour-longer is better.
  5. Plate, top with green onions.
  6. Pepper to taste.
  7. 6 Servings
  8. 189 Calories, 4.9g Protein, 16.6g Fat, 4.3g Carbs, .6g Fiber, 3.7g Net Carbs
  9. 8 Servings
  10. 141 Calories, 3.7g Protein, 12.4g Fat, 3.2g Carbs, .6g Fiber, 2.6g Net Carbs
Notes
  1. Since daikon radishes are shaped like a really big carrot, I start cutting off the tapered end, then chop off another 2”-3” and cut into 2 pieces and so on until at the fat end I am cutting into 6 pieces.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Yogurt Dill Cucumber Soup

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Low Carb Yogurt Dill Cucumber SoupLow Carb Yogurt Dill Cucumber SoupLow Carb Yogurt Dill Cucumber Soup. This is certainly good on any of the warm lazy days of summer but when it comes to health any day of the year is a good day for this Middle Eastern, Mediterranean soup.  I might describe it as  kind of a blended salad because it contains um…salad ingredients.  You will need a blender or an emersion stick to make this and the rest of the ingredients are all readily available.

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.

Yogurt Dill Cucumber Soup
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Ingredients
  1. 3 C Peeled & Seeded Rough Chopped Cucumber (About 2½-3 Cucumbers Depending On Size)
  2. 2 C Plain Full Fat Yogurt (Labne Is Best)
  3. ½ Medium Minced Red Onion
  4. 2 T Dried Dill
  5. 2 T Dried Parsley
  6. 1-2 T Dried Mint (I Used ¼ C Fresh Because I Had It)
  7. 2 t Dried Tarragon (Or More To Taste And Remembering Tarragon Is A Potent Herb)
  8. 1½ t Crushed Garlic
  9. ¾ t Salt
  10. ¼ t Pepper (White Pepper Might Be Best)
  11. ¼ C Lemon Juice
  12. 6 T Olive Oil
  13. ½ C Peeled & Seeded Finely Diced Cucumber (To Be Used As Garnish)
  14. 1 Minced Shallot (To Be Used As Garnish)
  15. More Salt & Pepper As Needed & To Taste
Instructions
  1. Put first 10 ingredients in a blender until smooth.
  2. Refrigerate at least 4-6 hours.
  3. Pour into bowls, garnish with diced cucumber & minced shallots, and drizzle with olive oil
  4. 6 Servings
  5. 172 Calories, 5.4g Protein, 14.8g Fat, 6.5g Carbs, 1.6g Fiber, 4.9g Net Carbs
Notes
  1. This will last more than several days in the fridge and of course this gives plenty of time for the marriage of flavors. My best guess it will not last that long.
  2. I have shown a small picture of the Labna that I use as it is so much thicker than regular yogurt but unless you live in a metropolitan or Middle Eastern area, it will probably not be available to you.
  3. I think a little added mint might be a good addition.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Tahini Almond Butter Chocolate Walnut Balls

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Low Carb Tahini Almond Butter Chocolate Walnut BallsLow Carb Tahini Almond Butter Chocolate Walnut BallsLow Carb Tahini Almond Butter Chocolate Walnut BallsThese Low Carb Tahini Almond Butter Chocolate Walnut Balls are simply melt in your mouth to die for.  Yes, mine are muchly altered but I really need to give credit to Kyndra Holley for her original Flourless Chewy Double Chocolate Chip Cookies .  I do not use erythitol for reasons explained here:  Sugar Alcohols (Polyols) And Why I Don’t Use Them but her cookies looked so good I needed to do my own recipe.  I was going to make Kyndra’s recipe subbing and adding several ingredients.  I found I did not have enough almond butter and I always have enough tahini for things like Baba Ganoush, Tahini Dip, and to a lesser extent Maple Pecan Tahini Candy, so what better substitution than tahini.  Do take a good look at Kyndra’s pictures because her cookies in no way resemble mine.  If you read the notes I said I was going to try making a peanut butter cake  with a cream cheese frosting and I have now made it-Um Yum.  Tahini Cookies Atop Peanut Butter Cake.  and I use Byrd Mill Peanut Flour.

I haven’t done many cookies or desserts in a very long while and I think these are so good (not to mention healthy), I am posting them.  They are quite large and at least to me they look just a little like some kind of mocha colored coconut meringue cookie.  When first baked and out of the oven, they have a pleasant crunchy exterior and a fudge-like interior.  As they sit (which shouldn’t be long with any kind of family, let alone a husband) they take on an allover softness with that same fudgy interior.

They are very easy to make as everything is just dumped into a bowl and beaten.  The dough is quite thick and holds the shape you deposit onto your bake pan so if you want a flatter cookie (no don’t do it) you will need to flatten them before putting into the oven and lowering the cooking time by 2-3 minutes if you still want the fudgy center.

I subbed walnuts for the chocolate chips for one reason.  Chocolate chips do not melt anymore.  When I was a little kid, Toll House Cookies were the bee’s knees and when you bit into them, or broke one apart, the chocolate was an ooey gooey experience.  Now there is far less cocoa butter, and they are filled with so many stabilizers and soy lecithin, that they stay tighter than a tick so…if I want a little crunch in my cookie…I’ll just have nuts.

I have always liked using a scoop to portion cookie dough because the end product is always the same so those of you who have scoops the one I used is a #30.  For these particular cookies I also like the rather rugged look of the tops.  If you don’t have scoops don’t despair, just make them into 12 equal 2″ balls.  As you can see in the picture the cookies do get larger.

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.

Tahini Almond Butter Chocolate Walnut Balls
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Ingredients
  1. ½ C Almond Butter
  2. ½ C Tahini
  3. 2 Eggs
  4. 2 T Cocoa Powder
  5. 2 T Peanut Flour
  6. 2 T Water
  7. 1 T Melted Butter
  8. 1 C Allulose***
  9. 2 t Vanilla
  10. 1 t Baking Soda
  11. ½ C Chopped Walnuts
Instructions
  1. Preheat oven to 350°.
  2. Minus the walnuts dump everything else into a mixing bowl and thoroughly combine with an electric mixer.
  3. Fold in nuts.
  4. Using a #30 scoop (or with your hands) form 12 equal size balls.
  5. Bake 11-12 minutes. You can’t tell that they are done but better a bit under-done than a bit over-done if you want them to be fudgy.
  6. 12 Servings
  7. 183 Calories, 5.9g Protein, 16.6g Fat, 5.9g Carbs, 2.8g Fiber, 3.1g Net Carbs
Notes
  1. If your almond or tahini butters need it, remix the oils into them. I know it sounds strange that the cookies do not spread with as much oil as they have in them but they do not.
  2. If you really think you want flatter cookies then bake them 9 minutes and at the most, 10 minutes.
  3. It just occured to me as I am doing this recipe that if you made you balls smaller you could put them atop a cake as decoration...maybe I will have to try it...one day. I have a terrific recipe for Peanut Butter Cake with a Peanut Butter Cream Cheese Frosting and smaller balls of these cookies would be perfect on top. I think I might drizzle a little ganache on them too. You know, like to guild the lily for special company. (or family)
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Mint Sauce

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Low Carb Mint SauceLow Carb Mint Sauce. I think probably just about everyone has had the (not so fabulous anymore) Cross & Blackwell Mint Jelly at some point or another and my Mint Sauce is a terrific facsimile.  No, it is not bright (fake) green and smooth like C&B and it isn’t made with sugary mint “flavored” “apple jelly” but taste wise, it is pretty close.  If you decide to use fresh mint (spearmint) then you will use about 3-4x the dried mint listed below in the recipe.  I have newly found a fabulous source for dried mint from a Middle Eastern market here in Portland and of course if you have access then by all means get it.  Until making my Mid-East market find, I used Spice Hunter very successfully but this new mint is not only greener, it is also more finely ground, (I now grind the mint leaves in a spice grinder) thus more Surface Area, thus a more intense flavor.  The picture to the left above is the new mint and in the picture below I was using my old mint. The chops were served with Dilled Daikon Radish and would also pair quite well with Cauliflower Tabbouleh (not pictured).

Low Carb Mint Sauce

Low Carb Mint Sauce couldn’t be any more simple & should be ready in about 5-6 minutes start to finish.  It can also be made more or less sweet according to your taste buds.

Confession:  I cut my chops with a knife & fork BUT…I use a spoon to dip each bite into the mint sauce, eating all of it and yes…it’s that 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.

Mint Sauce
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Ingredients
  1. ½ C Apple Cider Vinegar
  2. ¼ C Distilled Vinegar
  3. ¼ C Water
  4. 3-4 T Dried (Spear) Mint Leaves
  5. ¼ C Allulose*** or 5-6 Drops Liquid Sucralose*** (Depending On Degree Of Sweetness Desired)
  6. ⅛ t Combined Guar Gum & Xanthan Gum (I Mixed Mine 50/50 Long Ago)
Instructions
  1. Combine all ingredients, bring to simmer, take off heat, and quickly whisk in gums. It will thicken as it sits.
  2. 6 Servings
  3. 3 Calories, 0.0g Protein, 0.0g Fat, .7g Carbs, 0.0g Fiber, .7g Net Carbs
Notes
  1. Sadly, Cross & Blackwell is now owned by Smuckers. Carbs? 13g per T.
  2. Check out my nutritionals. The tiny amount of carbs? They come from the mint and that's for over 2½ T. Pretty cool huh?
  3. Refrigerated mint sauce will far outlive your ability to not eat it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Curried Cauliflower Rice

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Low Carb Ginger Curry Sweetened Cauliflower RiceLow Carb Ginger Curry Sweetened Cauliflower RiceKeto Curried Cauliflower Rice. One of my favorite all times dishes ever is Spatchcocked Chicken A l’Orange and this ginger keto curried cauliflower rice is the perfect accompaniment as it has many of the same spices yet is so easily made.  I don’t so much do a lot experimenting anymore as I have a quite large repertoire of recipes, and then there are the things I eat which have no recipe you know, like steak etc.  but I riced a particular large head of cauliflower, had quite a bit left over, decided to just try this and man oh man, what a pleasant surprise. Keto curried cauliflower rice is not too sweet and just a terrific side dish for old and young alike.

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-low carb and diabetic friendly.

Ginger Curry Sweetened Cauliflower Rice
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Ingredients
  1. 4 C Riced Cauliflower
  2. ½ C Water + More As Necessary
  3. ½ C Heavy Cream
  4. ¼ C Sliced Green Onions (Divided)
  5. 1 t Chicken Base
  6. 1½ t Orange Extract
  7. 1½ t Ground Ginger
  8. 1½ t Curry Powder
  9. ¼ t Pepper
  10. 4 Drops Liquid Sucralose
Instructions
  1. Put all ingredients except 2 T green onions in sauce pan, cover, and slowly reduce unto desired consistency and cauliflower is tender. About 25-30 minutes.
  2. Serve, sprinkling with remaining green onions.
  3. 6 Servings
  4. 98 Calories, 1.3g Protein, 8.0g Fat, 3.0g Carbs, 1.5g Fiber,1.5g Net Carbs
Notes
  1. There would be several variations for this veggie so play around with it and see what you can come up with.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Maggi Mayo

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Low Carb Maggi MayoLow Carb Maggi MayoKeto Maggi Mayo.  I know, it’s a play on the old Rod Stewart song but the name is so apropos.  As its name implies, it is made with mayonnaise and Maggi seasoning sauce.  Now who has a jar of Maggi in their pantry?  Um, I do. If and after you are to acquire it you will find many other uses for it.  As a seasoning a little goes a long way and you can make as much or as little as needed.  I use this mayo in the Banh Mi Sandwich.  It can be slathered on a bun-less hamburger and the Maggi sauce, in small amounts by itself, can be used in soups & stews.  I’m pretty sure you will find lots of uses for keto maggi mayo.

Here are some interesting facts about Maggi:  1.)  It is sold in a dark brown bottle with a yellow label. The colour of the bottle cap changes from country to country: a red cap is used in Switzerland, Germany, Canada and France; a yellow cap is used in China and the Netherlands. Most Americans see the yellow cap.  I don’t begin to remember where I got mine but notice it has a red cap and lucky me.  2.)  Maggi is a dark, strong, concentrated seasoning sauce, that is produced commercially and sold in bottles and 3.)  It is a thin sauce, with the consistency of soy or Worcestershire, which it looks like but definitely doesn’t taste like.  Well, who knew?  Just took a good look at my bottle and apparently I bought it at Pacific Market here in Portland which specializes in Asian foods.  As I said I don’t remember buying it but I would easily have gone there just to look and how ridiculous and since when would I go into any market just to look?  If you enlarge the picture it says:  Imported From Europe.

It takes very little Maggi seasoning for use in anything and that’s also the case here but my oh my the umami flavor is so good.  The only other thing that comes close is Porcini Dust which I use in lots of recipes.  I’m feeling long-winded and wait till you see the actual recipe.  If nothing else, it should make you laugh at its brevity.

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.

Maggi Mayo
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Ingredients
  1. ½ C Mayonnaise
  2. ½ t Maggi Seasoning Sauce
Instructions
  1. Thoroughly mix.
  2. 4 Servings
  3. 180 Calories, 0.0g Protein, 20.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
  4. 8 Servings
  5. 90 Calories, 0.0g Protein, 10.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. A zero carb condiment-pretty cool huh?
  2. This stuff is good, good, good.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chipotle Mayonnaise

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Low Carb Chipotle MayonnaiseLow Carb Chipotle Mayonnaise. Yeah, Yeah, I know there are several recipes similar to this low carb chipotle mayo & after reading the ingredients list I hope you will think it sounds good enough to make.   I love this stuff as it is good on/with so many things and certainly a requirement for Bacon Wrapped Mean Dogs. low carb chipotle mayonnaise can be used as a vegetable dip and is especially good with fried pork skins.  There is no mayonnaise only sour cream and actually, I used Crème Fraîche in mine.  I like that smooth special twang it gives.  Many years ago at a food show in Seattle, there was this new product being sampled called Chipotle Mayo and was available by the gallon to restaurants.  I thought it was so good that I designed a pulled pork sandwich around using it and gads, people loved it.  There was also a restaurant in Everett, WA called Alligator Soul and they also served this same chipotle mayo with many of their dishes.  Turns out it was the restaurant’s recipe licensed and being sold to other restaurants.  At the time I had never had anything so tasty and have been chasing the recipe ever since (and that’s another story).  To the right is a picture of a small still unopened jar I have that is probably at least 9-10 years old.  Hard to believe I still have that jar today and of course it would be totally inedible.  The restaurant closed in 2010 but I listened to a lot of live zydeco music and ate a lot of good Cajun “soul food” there before it did.

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.

Chipotle Mayonnaise
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Ingredients
  1. ¾ C Sour Cream (I Used Crème Fraîche)
  2. 1-2 T Chipotle Peppers In Adobo (Depending On Hotness Desired & I Used 2)
  3. 2 T Finely Chopped Cilantro
  4. 1 T Lime Juice
  5. ½ t Crushed Garlic
  6. ¼ t Liquid Smoke
  7. 1-2 Drops Liquid Splenda (Optional)
Instructions
  1. Macerate chipotle peppers.
  2. Add rest of ingredients, mix well, and refrigerate.
  3. Will be thin and will tighten a bit in the fridge.
  4. 4 Servings
  5. 165 Calories, .1g Protein, 18.1g Fat, .6g Carbs, .0g Fiber, .6g Net Carbs
Notes
  1. Splenda not only gives it a kiss of sweetness, but also rounds out the flavor. It is not necessary and yes, I did use it. Use 1 drop to start and another if you think it needs it.
  2. As I said I used crème fraîche to make mine and sour cream would have a bit more carbs.
  3. With the addition of crumbled bacon this makes a great salad dressing.
  4. Also terrific on pulled pork.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bacon Wrapped Mean Dogs

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Low Carb Bacon Wrapped Mean DogsLow Carb Bacon Wrapped Mean DogsLow Carb Bacon Wrapped Mean DogsLow Carb Bacon Wrapped Mean Dogs?  Many times it’s fun to come up with a tricky name.  Probably not so smart as you don’t want to confuse people but in this case it seems appropriate.  I doubt anyone will mistake a bacon wrapped anything without thinking of food.  Diddling around in the kitchen is fun (at least for me).  You will need both the Pico de Gallo and Chipotle Mayonnaise recipes for final assembly but this are so easy and quick to make and I thought the name Mean Dogs was perfect as they are a bit spicy and can be adjusted to make them even more so.  I showed a picture with two dogs because…I ate them both and…it was all I had for dinner…except a small bowl of raspberries. If you like a bit of spice and you like hot dogs then these low carb bacon wrapped mean dogs just may be for you.

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.

Bacon Wrapped Mean Dogs
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Ingredients
  1. 4 Beef Hot Dogs (I Use Hebrew National)
  2. 4 Slices Thick Bacon
  3. Toothpicks
  4. 1 Recipe Pico de Gallo
  5. 1 Recipe Chipotle Mayo
Instructions
  1. Wrap hot dogs with bacon, stretching if necessary to cover, and secure with toothpicks.
  2. Pan fry or grill.
  3. Put on plate, spoon on Pico de Gallo, spoon chipotle mayo over all and enjoy.
  4. 4 Servings
  5. 365 Calories, 32.7g Fat, 10.0g Protein, 8.0g Carbs, .8g Fiber, 7.2g Net Carbs
  6. 2 Servings
  7. 730 Calories, 64.4g Fat, 20.0g Protein, 16.0g Carbs, 1.6g Fiber, 14.2g Net Carbs
Notes
  1. Nutritionals are for total dish and include mayo & pico.
  2. You will probably only use about ½ the pico de gallo.
  3. That little blob of green stuff at the back of the plate? It’s sugar-free bread & butter pickles.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cold Stuffed Jalapeño Peppers

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Low Carb Cold Stuffed Jalapeño PeppersLow Carb Cold Stuffed Jalapeño PeppersLow Carb Cold Stuffed Jalapeño PeppersKeto Cold Stuffed Jalapeño Peppers come a little later. Nearly 40 years ago as a young lass of 27 in Denver CO, I was hired as the 1st woman trainee for management by Furr’s Cafeterias.  Now of course today, I know you are laughing yourselves silly but back in 1977 this was a big deal, I mean a huge deal.  It was 6 months of really intense training.  6 weeks with the first cook or “chef”  6 weeks in the bakery 6 in salads etc.  In case you are wondering yes, I did go on the be the 1st woman manager of what was at the time, the smallest cafeteria in the company in Arvada, CO.  They subsequently built a much larger Arvada store and mine was closed.  (Long after I had left)

I am here to tell you that not only did I learn to cook in a different way than I was used to but I also quickly learned the business side of a restaurant too.  Sadly, all but a handful of around 70 cafeterias have closed and those that are left are all in TX.  I think their Millionaire’s Pie is the only recipe they ever released and by the way, it was delicious & I used to loved it.

Meanwhile, back at the farm, these keto cold stuffed jalapeño peppers can be spicy unlike their rather tame Baked Stuffed Jalapeño Pepper  cousins.  They are rawness at it’s best.  We used to make them at Furr’s and they sold like hotcakes.  If you don’t like hot then these may not be for you but put them out for a bunch of men, and sit back to watch the fireworks.  Men will make it a contest to see who can eat the most.  Think I’m kidding?  Try it.  You can control the heat a bit by by de-seeding but leaving the veiny innards and using chipotle powder, hot sauce or a combination.  As you can see to the left, jalapeño peppers are way down on the Scoville Heat Chart.

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.

Cold Stuffed Jalapeño Peppers
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Ingredients
  1. 4 Jalapeño Peppers Stems Off, Cut In Half, And Seeded & Deveined (Wear Gloves)
  2. 4 Oz. Grated Cheddar Cheese
  3. 2 Oz Room Temperature Cream Cheese
  4. 2 Oz Drained Pimentos
  5. 2 T Mayonnaise
  6. 1 T Butter
  7. 1 T Lime Juice
  8. 1 T Heavy Cream
  9. ⅛ t Salt (More To Taste)
  10. Ground Cumin
  11. Chipotle Powder (Optional But Really Good)
  12. Hot Sauce (Optional)
Instructions
  1. Beat cream cheese, butter, mayonnaise & lime juice.
  2. Blend in heavy cream.
  3. Add grated cheese, pimentos, & salt and mix well.
  4. Generously fill pepper halves & sprinkle on ground cumin.
  5. Refrigerate, but bring to room temperature before serving.
  6. 4 Servings
  7. 255 Calories, 8.5 g Protein, 23.8g Fat, 2.4g Carbs, .6g Fiber, 1.8g Net Carbs
Notes
  1. I only had 3 peppers and as you can see I had enough to do 1 more.
  2. You can easily multiply this recipe as many times as you want.
  3. If you veined your peppers it will be a good idea to use a hot sauce as they can be pretty tame.
  4. What you see on the appetizer plate are mine sprinkled with not only cumin but also chipotle powder which imparts that smoky flavor that jalapeños are so famous for.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/