Tag Archives: keto

Keto Italian Dipping Herbs

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Low Carb Italian Dipping OilLow Carb Italian Dipping OilLow Carb Italian Dipping OilKeto Italian Dipping HerbsKeto Italian Dipping Herbs are kind of hard to show a picture of since it’s just a bunch of herbs all mixed together in olive oil but this is so good on so many things.  Its original intended use was as a dip for breads. Obviously if you use Carbalose Flour Bread great, and I use this oil on all kinds of vegetables. I love it on broccolini, mung bean sprouts, and Cauliflower Grits.  Most often when used with bread, it also calls for the use of Parmesan cheese but since you will most likely be using it with vegetables then the obvious thing to do is to use that Parmesan on the vegetables too and it’s what I do.  How many ways can you think to use it?  How about Italian Parmesan Garlic Wings or Ham & Cheese Pinwheels and maybe even some Carbalose Italian Parmesan Garlic Knots. Keto Italian Dipping Herbs are truly good on just about anything. I use these herbs in so many ways that I actually make double the recipe below. They are the same herbs I use for anything Italian.

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.

Italian Dipping Herbs & Oil
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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
  10. 3 T Garlic Paste***
  11. 2¼ C Olive Oil
Instructions
  1. Combine all dried herbs & spices.
  2. When ready to serve combine 2 t spice blend & 1 t crushed garlic (or more to taste) with ¼ C olive oil, mix well, and put on a small plate. Dip your brains out.
  3. 36 Servings
  4. 121 Calories, .1g Protein, 13.5g Fat, .2g Carbs, .0g Fiber, .2g Net Carbs
Notes
  1. You WILL NOT use all of this at once as the recipe makes quite a bit. (About 9 times for 4 servings) Just save dried herbs and spices in a small jar and when you want them, you have them.
  2. If you want to test before making the full recipe (you'll be sorry) use 1 t of each herb and ½ t each salt & pepper with a pinch of red pepper flakes
  3. Makes a great salad dressing.
  4. Lots of fat and nearly zero carbs.
  5. The serving sizes are approximate. Some may dip more and some may dip less.
  6. This is a very garlicky dip so enjoy it with good friends.
  7. I would suggest making a batch of this ahead of time to let all the herbs soften and flavors marry. I just leave mine on the counter until it's gone. No need to refrigerate.
  8. When I make just the dry herb mixture I actually triple the recipe. As I said I use a LOT of this so I ALWAYS have it on my countertop at the ready.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

 

Low Carb Steak Salad

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Low Carb Steak SaladLow Carb Steak Salad. Sometimes in the day-to-day humdrum of life it’s easy to forget some of the simpler ways to eat and a low carb steak salad might be one of them. It has everything in it with balanced, healthy meats, fats, and yes a few carbs sprinkled in because even lettuce has carbs.  The Denver steak below is the same one I use for Chicken Fried Steak.

I eat this as a complete meal and it’s terrific for the warm days of summer and when the grilling of steaks happens frequently.  Pretty easy to make your steaks a bit larger and have leftovers for a salad the next day.  Steak, when reheated takes on a rather crummy taste and the beauty of this salad is that the meat is never reheated.  I actually use Denver steak specifically for this and refrigerate it overnight, but that’s just me.  As this recipe is a complete meal I suggest using at least 6 oz. of beef and more if you can eat it.  The recipe is for one and may be multiplied as needed for more.

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.

Steak Salad
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Ingredients
  1. 6-7 Oz. Good Quality Steak ( Used Denver Steak)
  2. 3 C Chopped Romaine Lettuce
  3. ½ C Chunked Tomato (Cherry Tomatoes Work As Well)
  4. ½ Small Avocado Cut Into Chunks
  5. 1½ Oz Blue Cheese (Optional But Really Good)
  6. 3 T Olive Oil
  7. 1 T Lemon Juice
  8. 1 t Dijon Mustard
  9. 1 T Minced Shallots
  10. ½ t Garlic
  11. ¼ t Salt
  12. Freshly Ground Pepper
Instructions
  1. Dry sauté in hot pan or grill steak to desired doneness Rare to medium-rare is best.
  2. Toss lettuce, avocado & tomatoes in ⅔ of the dressing and plate.
  3. Put steak down and then blue cheese if using.
  4. Drizzle rest of dressing over meat & cheese.
  5. 1 Serving
  6. 896 Calories, 44.2g Protein, 72.5g Fat, 15.8g Carbs, 6.6g Fiber, 9.2g Net Carbs
Notes
  1. I use Denver steak because it has lots of fat laced in the meat (see picture) with no surrounding gristle.
  2. If you like a particular steak spice then by all means use it. Herbs? Of course.
  3. Denver steaks are not usually very large and you may need two of them to get to 6-7 oz. They are typically about ½" thick and cook very quickly so be sure to use a blazing hot pan if you are sautéing. The steak is self-basting.
  4. Avocado would be a really good addition and I would have used it but...didn't have one...and I ran to the store and now I do.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chicken Fried Steak

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Keto Chicken Fried SteakKeto Chicken Fried Steak. My use of Ground Pork Rinds has almost gotten to the ridiculous…but not quite.  This chicken fried steak is so easy and nearly zero carbs.  When I was a kid my mom used to fix us minute steaks, minus any gravy, and today you can’t even find minute steaks.  I finally ended up with a ¼ lb “Denver Steak” whatever the heck that is.  I lived in Denver, Colorado and there was certainly no such steak when I was there.

A Denver steak is taken from the fattiest part of the chuck and definitely not cubed nor could I get my market to cube it.  It seems like a ploy to get more money for a traditionally tougher cut of beef.  They didn’t have the equipment to cube my expensive steak so…I did it myself with my Norpro Meat Pounder and Dough Docker.  You know, if some kitchen gadget has only one use I don’t want it, if it plays with a couple of different hats then maybe, and if it does three jobs…then sign me up.

I thought ¼ lb of meat wouldn’t be enough but all the other stuff I had coupled with the high fat content of the heavy cream, was plenty enough. Yes, you can have a fabulous keto chicken fried steak in life-you just found it 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.

Chicken Fried Steak
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Ingredients
  1. 2 ¼-⅓ Lb Denver, Cube, Or Minute Steak
  2. 1 Egg
  3. 2 T Sour Cream
  4. ¾-1 C Pork Dust
  5. 3-4 T Fat (I Used Lard)
  6. ⅔ C Heavy Cream
  7. 1 t Chicken Base
  8. ½ t Pepper
Instructions
  1. Whip egg and sour cream and put on large plate.
  2. Put smaller amount pork dust on another large plate.
  3. Heat fat to medium, medium high.
  4. Dredge both sides of meat in egg then into pork dust. Repeat. If you need more dust add the last ¼ C.
  5. Lay into fat, sauté until blood comes to top, turn and finish. Plate.
  6. Add heavy cream, chicken base, and pepper to pan and reduce slightly. More pepper to taste.
  7. 2 Servings
  8. 916 Calories, 26.2g Protein, 73.4g Fat, 0.7g Carbs, 0g Fiber, 0.7g Net Carbs
Notes
  1. If you used a cube or minute steak DO NOT pound it as they are usable from the git-go. They will also take less time to cook.
  2. Because I ended up with a tender piece of meat (the Denver steak) I did not wait for the tell-tale blood to come to the surface. Since I like my meat rare it turned out about medium rare which was perfect.
  3. Lord forbid I was out of mashed cauliflower so I paired spaghetti squash mixed with butter & poppy seeds and what a great combo it turned out to be.
  4. Very high fat but < than 1g carbs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Bog

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Low Carb Chicken BogLow Carb Chicken Bog is a very regionalized dish of the South, specific to South Carolina but akin to Perlo and I’ll be danged if I can see any difference.  It calls for rice which I don’t eat but it doesn’t mean I can’t have its essence and jazz it up a little.  Gads, this is really good and you can almost feed an army with it. Low carb chicken bog for your family’s win.

It also does not take the time traditional chicken bog does because there is no cooking of any rice.  It takes more time to cut & chop the vegetables as it does to actually cook 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.

Chicken Bog
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Ingredients
  1. 1 Lb. Poached & Pulled Chicken
  2. 12-16 Oz Smoked Sausage (Your Favorite)
  3. ½ Lb Sauteed Mushrooms
  4. 8 C Cauliflower Rice (About 1 Medium-Large Core Included)
  5. ¼ C Fat Divided (I Used Lard)
  6. 1 C Onion
  7. ½ C Finely Diced Carrot (For Color Only)
  8. ½ C Stalk Celery
  9. ½ C Red Bell Pepper (Optional For Color)
  10. ¼ C Green Onions (For Color)
  11. 1 T Garlic
  12. ½ t Thyme (Optional)
  13. ½ t Liquid Smoke
  14. ¼ t Crushed Red Pepper (Optional-But Do Use If Meat is Kielbasa)
  15. 2 C Heavy Cream
  16. ½ C Water
  17. 1-1½ T Chicken Base Or To Taste
  18. 6 T Parmesan Cheese (Optional & Nice To Serve To The Side)
  19. Salt & Fresh Ground Pepper To Taste
Instructions
  1. Poach & pull chicken.
  2. Sauté mushrooms in 2 T fat.
  3. Chunk chop sausage, barely brown in 1 T fat and add to pulled chicken. Add rest of fat and sauté onions, carrots, red pepper, & celery until soft. Add garlic, thyme, (crushed red pepper if using) and cook another minute or two. Add liquid smoke.
  4. Mix meats and cauliflower into veggies, add heavy cream & chicken base and reduce cream until desired thickness. If it gets too thick either thin with a little more water or...add more heavy cream.
  5. Taste and season accordingly. If you are using chicken base it should be enough salt.
  6. 8 Servings
  7. 544 Calories, 20.5g Protein, 44.8 g Fat, 10.4g Carbs, 3.7g Fiber, 6.7g Net Carbs
  8. 6 Servings
  9. 725 Calories, 27.3g Protein, 59.7g Fat, 13.9g Carbs, 4.9g Fiber, 9.0g Net Carbs
Notes
  1. If you have a special herb or spice you like-add it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Shrimp Scampi

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Keto Shrimp ScampiKeto Shrimp ScampiKeto Shrimp Scampi.  I have eaten Shrimp Scampi since time immemorial and this is the way I have always fixed it.  It does NOT have lemon in it.  It has garlic and lots of it.  If anyone tries to tell you there is lemon in it there isn’t.  If you want to serve lemon on the side then cool and OK.  Yeah, I also used to sop up the butter with lots of French bread and now…I eat it with a spoon.. with absolutely zero regrets. Keto Shrimp Scampi, it’s what for dinner.

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

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

Shrimp Scampi
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Ingredients
  1. 1½-2 Lbs Raw Shrimp
  2. 2 T Butter Divided
  3. 1½ Sticks Butter
  4. 2 T Dried Chives
  5. 4 t Crushed Garlic
Instructions
  1. Peel & dry shrimp.
  2. Begin melting sticked butter and when completely melted add garlic, chives, mix, and remove from heat. As you cook garlic it begins to “sweeten” and you want the strongest punch you can get from it. Think of this as melted compound butter.
  3. Heat 1 T butter in sauté pan until it begins to start browning . Better to be more brown that not or you will end up stewing you shrimp and you don't want that.
  4. Add ½ of the shrimp and cook, turning once. Repeat.
  5. Making sure to keep butter stirred, divide into 4 dipping bowls.
  6. Plate and enjoy.
  7. 4 Servings
  8. 602 Calories, 46.6g Protein, 44.1g Fat, 3.0g Carbs, .1g Fiber, 2.9g Net Carbs
Notes
  1. Yes, that really is 3 T butter per person. If you don’t want or don’t think you can eat that much then cut it down to 2 T.
  2. Substitute olive oil for some of the butter. It will alter the taste if you sub too much but...olive oil and garlic is marriage made in heaven.
  3. I actually do eat mine with a spoon. I cut the shrimp in half, put it into the butter, and scoop up all that goodness.
  4. Put this over spaghetti squash for a complete dinner.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tostadas On Cheese Crisp Tortillas

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Keto Tostadas On Cheese Crisp TortillasKeto Tostadas On Cheese Crisp TortillasKeto Tostadas On Cheese Crisp TortillasKeto Tostadas On Cheese Crisp Tortillas. Thought perhaps while I was making the Seafood Cerviche with all its wonderful fruits de mar it might be nice to make a companion recipe and instead of using  high carby tortillas I would make them with large fried cheese crisps.  Pretty cool huh?  Now a lot of tostadas recipes call for some kind of slaw but you know what, I think slaw on a tostada is just a filler for other wonderful things you can put on them. You will need Crème Fraîche or sour cream to finish. If you are interested in a complete meal on a plate then Keto Tostadas On Cheese Crisp Tortillas are your answer.

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.

Tostadas On Cheese Crisp Tortillas
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Ingredients
  1. 8 Oz Grated cheddar Cheese
  2. 1 Lb Fresh White Fish (Tilapia Is Easiest And Least Expensive)
  3. 3 Juiced Limes
  4. 2 Small Jalapeno Peppers Very Finely Diced
  5. ½ C Small Diced Tomatoes
  6. ½ C Minced Cilantro
  7. ¼ C Thinly Sliced Purple Onions
  8. ¼ C Small Diced Orange Pepper
  9. 2 T Minced Green Onions
  10. ½ C Guacamole (Either What You Make Or Your Favorite Store Bought)
  11. ¼ C Crème Fraîche (Or Sour Cream)
Instructions
  1. Heat a 7” bottomed sauté pan to medium low, sprinkle in 2 oz. of cheese to cover bottom, and slowly cook until bubbly, crispy and it releases from pan.
  2. Remove quickly from pan onto a flat surface to cool and parchment paper works perfectly. Repeat 3 times.
  3. Cut fish into ½” cubes and put into lime juice for about 20 minutes stirring occasionally and when ready to use drain the lime juice. (Save it to dilute your Mexican Crema)
  4. Mince and chop all vegetables.
  5. To assemble your tostadas put down cheese crisp, then seafood. Artfully place vegetables and guacamole, finishing with the Mexican Crema. Making Mexican Crema is as easy as thinning crème fraiche or sour cream with leftover lime juice from your marinated fish or seafood.
  6. 4 Servings
  7. 418 Calories, 39.5g Protein, 26.7g Fat, 8.2g Carbs, 2.3g Fiber, 5.9g Net Carbs
Notes
  1. Make your crisps ahead of time if wanted. If you live in a dry area (I do not) they will be OK stacked on the counter. Otherwise gently stack, plate uncovered, and refrigerate until ready to use.
  2. If you have never made crème fraîche please, please at least look at the recipe as it is ridiculously easy to make and store.
  3. But as everyone else says you can also use sour cream and rest assured they are not the same.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Giant Baked MeatBalls

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Low Carb Giant Baked MeatBallsLow Carb Giant Baked MeatBallsLow Carb Giant Baked MeatBalls

Keto Giant Baked MeatBalls.  Meatballs conger up many things to many people which is why there are so many different meatball recipes and I don’t really mean many, I mean 1,000’s & 1,000’s.  Every Italian son thinks his mother makes the best meatballs and that is only the Italians. There are the Swedes, the Vietnamese, and the whole of The Middle East, let alone Europeans like the Poles, the Germans (don’t forget the French) and for heaven’s sake even the Mexicans have meatballs and…trust me they all think theirs are the best.  Well, I do not presume to say or think mine are the best low carb keto giant baked meatballs, I can only say that they are really good, I love them, and they are extremely versatile.  They are larger than most balls and at 7-7½ oz each and one is plenty enough as a single serving coupled with however or whatever you decide to serve them with.  The picture above is with Porcini Cream, is best with beef, and I think it looks like one of those Famous NYC Black & White Cookies.

Low Carb Giant Baked MeatBallsWhen most people think “meatballs” they think balls swimming in some kind of red sauce, but you can put whatever sauce you want on these or just eat them plain and simple.  This is a relatively easy recipe in that I do not use many spices & herbs which means you can sauce or flavor them as you wish. Whatever other herbs or spices you may decide to put into meatballs, at least in my opinion, kind of determines what sauce you plan to use.  Here are a few suggestions:  Porcini Wine Cream,  Primal Keto Gravy,  Basic Cream Gravy,  Tomato Basil Cream,  sounds strange but Huli BBQ Sauce is terrific and lastly, it’s red and the best of ’em all.  Puttanesca Sauce served over the meatball with about 4 oz. of spaghetti squash.

It’s pretty hard to make meatballs or meatloaf without breadcrumbs for several reasons and the biggest is that they retains the moisture and fat inside the ball instead of in/on your pan. (Think my Hot Crossed Bacon Meatloaf for the purists among you).  That recipe calls for no breadcrumbs and in my opinion leaving animal fat of any kind is a food sin.  Not only does fat make things taste good, it’s good for you, and makes your pants fall down.  If you have your own low carb bread crumbs then my suggestion is use them.  If not Carbalose Flour Bread makes fabulous crumbs.  I keep a bag of them in my freezer at all times.  I don’t use them often but when I need them, they are there.  They are NOT in this recipe:  See Below.

An Experiment:  Based on my test of ¼ C ground pork rinds with 2 T melted lard I thought this should work and voilé…it worked perfectly.  For the 2 Lbs. ground meat you will need 1 C Ground Pork Rinds and it seems to be the same ratio as breadcrumbs and after all that, it makes keto giant baked meatballs paleo and Whoopee.  I pop and grind my own pork dust and it’s what in the bag to the right and oh, did I mention the taste?  My, My, My.

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.

Giant Baked Meatballs
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Ingredients
  1. ⅔ Lb. 20% Ground Beef
  2. ⅔ Lb. Ground Pork
  3. ⅔ Lb. Ground Lamb
  4. 1 C Pork Rind Dust (See Above)
  5. 1 Egg
  6. ½ Medium Onion Minced
  7. ½ T Garlic Salt
  8. 2 t Salt
  9. ¾ t Pepper
Instructions
  1. Heat oven to 350°
  2. Have all ingredients at room temperature.
  3. Beat egg and add onions, salts & pepper.
  4. Sprinkle pork rind dust onto meats, add egg stuff and gently blend.
  5. Divide equally into 6-8 parts and gentle form large balls.
  6. Place into muffin tin and bake for 18-20 minutes. They don't take long.
  7. Let sit for 5 minutes in tin, then remove.
  8. 6 Servings
  9. 345 Calories, 51.1g Protein, 13.6g Fat, 1.6g Carbs, 0.3g Fiber, 1.3g Net Carbs
  10. 8 Servings
  11. 259 Calories, 43.6g Protein, 10.2g Fat, 1.2g Carbs, 0.3g Fiber, 0.9g Net Carbs
Notes
  1. Not sure how to tell you portion for either 6 or 8. As you can see, my balls clocked in at 8 oz before cooking and 7½ oz after cooking or about ½ oz per ball fat lose. If you portion into 8 you still end up with nearly 5 oz of cooked meat.
  2. If your meatball mixture seems a bit dry to begin with, fear not. By the time the pork skins start to sop up the fat after cooking they will end up very moist and with the fat inside the meatballs instead of in your muffin pan
  3. These meatballs are really good served with any of the above named sauces and maybe with a little spaghetti squash under them.
  4. To be on the safe side put another pan under your muffin tin for any spill-over grease remembering lamb and pork have a LOT of fat.
  5. Best to use a larger muffin tin than I did. I don't, and have never made muffins for the home so, this was the only tin I had.
  6. Strike that last sentence. I bought a large 6 hole tin and it was...perfect.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Poppy Seed Caviar

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Low Carb Poppy Seed CaviarThis Low Carb Poppy Seed Caviar is absolutely to die for.  So, I’m in my local library the other day and they have a section up front called “your lucky day” where they have relatively newer titled books which you can check out for three weeks but…you cannot renew them.  I usually do some pretty heavy non-fiction reading so finding a picture book was kind of fun.  I glanced at a book called The Art Of The Cheese Plate and silly me, I took such a small glance at the cover and I immediately thought “charcuterie” which of course it is/was not.  Since I do make a lot of charcuterie for myself I checked it out.  When I got home to look at my “picture” book of course it turns out to be about cheeses from around the world paired with all kinds of other foods and sauces.

This particular recipe was the only one that jumped out at me as I thought perhaps I could make it low carb. This is a picture from the book and the caviar is center left and is that tiny little dark blob under a beautiful dragon fruit chip.

 

Low Carb Poppy Seed CaviarI have to say that the only thing I could think to do with it was put it atop a wheel of brie cheese and that is what I did with it. Give me a little more time and maybe I can come up with something else.

 

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.

Poppy Seed Caviar
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Ingredients
  1. ½ C Poppy Seeds
  2. 1½ C Water
  3. ½ C Heavy Cream
  4. ¼ t Orange Extract
  5. 3 Drops Liquid Sucralose (Or Sweetener Of Choice)
  6. Pinch Salt
  7. ½ t Vanilla Extract
Instructions
  1. Put heat to medium-low, add water & poppy seeds to pan and simmer 15 minutes. Remove from heat, cover 15 minutes and then repeat one time. If you need to add more water after the first simmer-do so and I did.
  2. Drain poppy seeds into fine holed strainer and add back to pan.
  3. To poppy seeds add heavy cream, orange extract, sucralose, and salt and again on medium-low reduce to almost a paste. Do not try to do it quickly or your cream may separate.
  4. Remove from heat, mix in vanilla extract and refrigerate.
  5. 8 Servings
  6. 106 Calories, 1.6g Protein, 9.9g Fat, 2.1g Carbs, .9g Fiber, 1.2g Net Carbs
  7. 16 Servings
  8. 53 Calories, .8g Protein, 5.0g Fat, 1.1g Carbs, .5g Fiber, .6g Net Carbs
Notes
  1. As I said above I would put this on top of a brie wheel and of course you can eat it with any cheese. If you do decide to use it on a soft meltable cheese it should easily do 16 appetizer wedges.
  2. In my picture, for testing purposes, I made ½ an order and in my opinion I reduced the cream a bit too much but it does look like the book’s picture, so use your intuition on this one.
  3. I did taste mine with a spoon and it is good. You barely get the flavors of orange, vanilla with a hint of sweetness.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Stuffed Strawberry Cream Cheese French Toast

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Keto Stuffed Strawberry Cream Cheese French ToastKeto Stuffed Strawberry Cream Cheese French Toast. Was watching Diners, Drive-Ins & Dives one evening some “dive” made close to what this recipe is. Regular French toast with 2 pieces of bread and maple syrup would set you back carb-wise somewhere North of 60-65 carb grams and that’s with only 2 paltry tablespoons of  maple syrup.  Add another tablespoon, & add another 14g carbs and as you can see they begin to add up quickly.  So the short of it is:  This recipe has only about 20% of the carbs most regular French toast has.  Now I am not saying to eat this everyday (and you could) but certainly once in awhile and I do it for dinner too.  Ah yes, breakfast for dinner.  Your kids will love you for it. (But hate you for something else).  Topped with a dollop of Crème Fraîche? Oh Yeah.

To make this you’ll either need your own low carb bread or a loaf of Carbalose Flour Bread.

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.

Stuffed Strawberry Cream Cheese French Toast
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Ingredients
  1. 2 Slices Carbalose Flour Bread***
  2. 2 Oz Softened Cream Cheese
  3. 2 Sliced Strawberries
  4. 3 Strawberries Cut Into 8 Chunked Pieces
  5. 1 Egg
  6. 2 T Heavy Cream
  7. 2 T Water
  8. 1 Drop Liquid Sucralose*** (Optional)
  9. ¼ t Vanilla Extract
  10. ¼ t Cinnamon
  11. ¼ t Nutmeg
  12. 1 T Butter Divided
  13. ¼ C Sugar-Free Maple Syrup***
Instructions
  1. Spread 1 oz. cream cheese on each slice of bread.
  2. Lay on sliced berries and make a sandwich.
  3. Heat ½ T butter to medium.
  4. Beat egg, heavy cream, vanilla and water and put onto flat plate.
  5. Mix cinnamon and nutmeg.
  6. Dredge French toast sandwich on both sides, put into butter and sprinkle ½ cinnamon- nutmeg on uncooked top.
  7. Cook until done on one side, add rest of butter, flip and cook the other side adding the rest of the cinnamon-nutmeg mix.
  8. Barely heat maple syrup & add your chopped strawberries.
  9. Cut French toast on the diagonal and arrange as you wish.
  10. Drizzle syrup and strawberries over all.
  11. 1 Serving
  12. 748 Calories, 16.9g Protein, 58.6g Fat, 17.4g Carbs, 5.9g Fiber, 11.5g Net Carbs
Notes
  1. Nutritionals include Carbalose flour bread.
  2. The one egg, heavy cream and water should be enough for 2-3 orders so if you are making multiple orders do this step accordingly.
  3. In the restaurant I always had a large shaker of cinnamon and nutmeg mixed fifty-fifty which is the ratio above.
  4. That little dollop of crème fraîche? What a difference it makes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Creme Fraiche

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Keto Creme FraicheKeto Creme FraicheKeto Creme Fraiche

 

 

 

 

Keto Creme Fraiche

Keto Creme Fraiche.  I would bet my bottom dollar you have seen this as an ingredient for many recipes and the recipe usually caveats it with “you can use sour cream as a substitute”.  If you have been guilty of this, um yeah, me too.  If you tested crème fraîche and sour cream side by side you would see, but more importantly taste, the difference immediately. Without any sugar what-so-ever crème fraîche tastes a bit sweet with a little tang thrown in.  Sour cream is not sweet in any way nor does it give the same mouth feel as that of crème fraîche which is made with heavy cream.   Honestly I didn’t make crème fraîche for years but I started making and eating it awhile ago and now of course I pretty much have it in the refrigerator all the time.  This may sound like a sickness to you but I can and do eat this stuff by the spoonfuls…all at once.  I think when you see how easy keto creme fraiche is, you will make, use, and keep it in your own fridge. Here is one recipe using it Stuffed Strawberry Cream Cheese French Toast, here is another Fish Tostadas On Cheese Crisps and as I get others posted I will list them here.  Best thing of all-crème fraîche clocks in at nearly zero carbs.  Yes, high fat but no carbs. Keto Creme Fraiche can be substituted in any recipe imaginable that uses sour cream. Think Beef Stroganoff.  Because of the simplicity of this recipe I double it and can barely keep it in the refrigerator and yes, I have been know to eat it with a spoon uh, like in the picture. That little red bowl of goodness went straight into my mouth as my dessert and as you can see, it is easy to strain (optional) which will give an even stiffer product. One of the best things about Keto Creme Fraiche is that unlike sour cream, it will not curdle when heated nor separate when lemon juice or vinegar are added. If by some chance creme fraiche doesn’t trip your trigger there is this fabulous Keto Yogurt also made with 40% heavy cream.

Oh, I almost forgot.  What to do with the buttermilk you always seem to have leftover?  Freeze it in an ice cube tray and you’ll never run out or not have it again.  Un-mold the cubes, put ’em in a bag and they are ready for use when you need them.  Take a bigger look at this picture and notice the 3.5% butterfat.  This is not your normal anemic, thin, bluish 1% buttermilk and taste, gads it tastes like a creamy, smooth, tangy kefir. Kefir has been described as crème fraîche in a drink.

I am updating and adding another recipe for those of you (like me) who use pasteurized or ultra-pasteurized heavy cream. If you are lucky enough to get unpasteurized cream then use the second recipe-for the rest of you-use the first recipe.  It has to do with the different culturing bacteria used in yogurt, buttermilk, and sour cream and trust me, it makes a huge difference in the thickness or viscosity of your crème fraîche. It seems more and more companies are going to ultra-pasteurized creams because of the much longer shelf life but…ultra pasteurization not only kills potentially harmful bacteria it also damages all of the vitamins, minerals and other nutrients originally contained in the milk. It also kills the healthy enzymes which help your body digest the milk.

I absolutely love crème fraîche on strawberries.  The top two pictures are the newer recipe #1 made with ultra-pasteurized 40% heavy cream and you can see how much thicker it is with the additional cultures of yogurt and sour cream.  Tiny amounts-huge difference.

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.

Crème Fraîche Recipe 1 Ultra Pasteurized Cream
Print
Ingredients
  1. 1 C Heavy Cream Room Temperature
  2. 2 T Buttermilk (OR)
  3. 1 T Buttermilk Powder + 1 T Water (Easiest)
  4. 1 t Sour Cream
  5. 1 t Yogurt
Instructions
  1. Barely, and I mean barely heat cold heavy cream & remove from heat.
  2. Thoroughly mix buttermilk, sour cream & yogurt and add to heavy cream.
  3. Put into glass jar and place top but don't screw it on.
  4. Now just let it sit on you counter-top for 24-36 hours. (I do 32 hours)
  5. Don't mess with it. Trust me, it will thicken and will thicken even further after several days under refrigeration.
  6. Screw on the top and refrigerate.
  7. Yep, That's All Folks.
  8. 8 Servings
  9. 123 Calories, .03g Protein, 12.1g Fat, .4 g Carbs, .0g Fiber, .4g Net Carbs
  10. 16 Servings
  11. 62 Calories, .01g Protein, 6.0g Fat, .2 g Carbs, .0g Fiber, .2g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
Crème Fraîche Recipe 2 Non-Pasteurized Cream
Print
Ingredients
  1. 1 C Heavy Cream Room Temperature
  2. 2 T Buttermilk (OR
  3. 1 T Buttermilk Powder + 1 T Water (Easiest)
Instructions
  1. Barely, and I mean barely heat cold heavy cream.
  2. Remove from heat and add buttermilk.
  3. Put into glass jar and place top but don't screw it on.
  4. Now just let it sit on you counter-top for 24-36 hours.
  5. Don't mess with it. Trust me, it will thicken and will thicken even further after several days under refrigeration.
  6. Screw on the top and refrigerate.
  7. Yep, That's All Folks.
  8. 8 Servings
  9. 123 Calories, .03g Protein, 12.1g Fat, .4 g Carbs, .0g Fiber, .4g Net Carbs
  10. 16 Servings
  11. 62 Calories, .01g Protein, 6.0g Fat, .2 g Carbs, .0g Fiber, .2g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Seafood Ceviche

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Low Carb Seafood Ceviche Low Carb Seafood CevicheLow Carb Seafood Ceviche. Pronounced sa vee chay or sa vee chee and even sa-beachy.  No matter how you pronounce it, this is a really good, clean, fresh food.  Every time I see ceviche on a menu, which is not all that often, I order it and it is never the same twice as so many different combinations of seafood can be used.  Food lore says it originally came from Spain to Ecuador or Peru but from wherever, as I said, it is really good.

It is most often made with shrimp but I am using more than several different seafoods here because when I was visiting my brother in NC we ate in a restaurant that served it this way…and this is as close to that recipe as I can get.  The secrets to making a good low carb seafood ceviche are:  Cutting the seafood pieces pretty close to the same size, not letting it “cook” in the marinade any longer that 30 minutes as it will turn the seafood either rubbery (the shrimp) or mushy, (the fish) and blending in the vegetables just before serving.  And please, if you are going to go to the cost and trouble of making this with anything other than shrimp, which works quite well, buy fresh fish and make the dish the same day if possible.  One of the reasons I like using a little crab in my cerviche is its ability to help bind everything together but…so does the avocado as you see in the picture.  You can see my now famous 30 yr. old tuna can (PVC pipe works well too) for my molding and anyway you present it is OK.  A little Crème Fraîche would be good as well and if coconut cream trips any triggers you would like Fijian Ceviche as well.

You are going to get a great mixture of not only flavors but also textures.  The wonderful feel of firmed fish and the crunch of vegetables.  This can be a complete meal if desired and I have given the nutritionals as an appetizer and dinner.  This is a picture of low carb seafood ceviche served as soup and eaten with a spoon.  Directions for the soup are in the notes below.

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.

Seafood Ceviche
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Ingredients
  1. ¼ Lb. Each Halibut, Shrimp, Large Scallops, & Crab (Your Crab Will Already Be Cooked)
  2. ½ C Lime Juice
  3. 1 Small Avocado Cubed Into ½” Pieces
  4. 1 Small Jalapeno Diced Very Small
  5. ½ Small Diced Tomato (I Use Regular Tomatoes Because I Like The Bit Of Juice I Get)
  6. ½ C Seeded Cucumber Diced Small
  7. ½ C Small Diced Orange Pepper
  8. ¼ C Small Diced Purple Onion
  9. ¼ C Celery
  10. ¼ C Minced Green Onion Tops
  11. 2 T Very Finely Chopped Cilantro
  12. 1 T Olive Oil
  13. 1 Lemon (Wedged And Served To The Side)
  14. Salt & Pepper
Instructions
  1. Cut halibut into ½” cubes, depending on size cut shrimp into 3 or 4 sections and quarter the scallops. The idea is to have all seafood close to the same size and vegetables a bit smaller.
  2. Put seafood into glass or stainless bowl, mix in lime juice and let sit 15-20 minutes. Stir occasionally. Drain lime juice unless making the soup version.
  3. Meanwhile cut all vegetables, ending with avocado and put into another bowl. Add Crab, olive oil and blend.
  4. Mix vegetables into seafood and let sit 5 minutes. Taste and salt & pepper as wanted.
  5. Divide mixture into 8 equal portions. If using a mold placed on serving dish and making sure the lime juice has been left in the bowl and mold it pressing down firmly. Gently lift the ring off and go on to the next one.
  6. If serving in some kind of glass container it is not necessary to drain lime juice and a martini glass makes a very nice presentation as does any bed of lettuce.
  7. Serve with a wedge of lemon.
  8. 8 Servings as an appetizer
  9. 101 Calories, 11.25g Protein, 4.2g Fat, 3.1g Carbs, 1.2g Fiber, 1.9g Net Carbs
  10. 4 Servings as an entrée
  11. 202 Calories, 22.5g Protein, 6.4g g Fat, 6.1g Carbs, 2.4g Fiber, 3.7g Net Carbs
Notes
  1. If you want to serve this in a cocktail glass you do not need to drain the liquid. If molding, the way I did it, it needs to be drained so the ingredients will “stick” together and hold their form. Some places even serve this quite soup-like as a good hangover cure. That’s probably on a beach someplace where it’s party time any time. If you decide to make this as a soup, (see picture) you can skip the jalapeno and add spicy tomato juice to it or...leave in the jalapeno and add some diced or crushed tomatoes...or put half of the vegetables in your blender and puree to desired consistency.
  2. If you’re feeling a bit frisky you can add a few squid rings too.
  3. Crab is NOT marinated in the citrus. I used Dungeness crab as it is what’s abundant here in the Pacific NW. Good quality canned crab is fine and just be sure to drain it.
  4. If you like the flavor of orange with seafood but do not want to use orange juice as the acid add ¼ t orange extract to lime juice.
  5. I have had Ceviche with garlic in it and didn’t like it. If I am going to eat the expensive ingredients in this dish I want to be able to taste them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamy Fennel Soup

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Low Carb Creamy Fennel Soup. I have had people email me asking about doing more actual soup recipes.  I have made a million soups over my lifetime and it seems to me it is so easy to follow my Cream Of Anything Soup recipe and do your own thing, but this particular cream of fennel soup might be a bit more difficult to come up with on your own, so here it is.  It is unbelievably tasty, actually easier to make than you might think, and even better the next day.

This low carb creamy fennel soup is absolutely a complete meal when served with a salad.  The fat content is not for the faint of heart, I believe all the fats I use are extremely healthy, I don’t care about calories, and remember, high fat content is high on the satiety level.

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.

Cream Of Fennel Soup
Print
Ingredients
  1. 4 Fennel Bulbs
  2. 1 Large Yellow Onion Chopped
  3. 2 Large Leeks Cleaned & Chopped
  4. ½ C Oil Or Butter (I Use Lard As Butter Can Tend To Burn)
  5. 1 C White Wine (Dry)
  6. 2 T Chicken Base
  7. ¼ t Ground Coriander
  8. ¼ t Ground Anise Seeds (Not Pods)
  9. ¼ t Ground Cardamom
  10. ¼ t Nutmeg Or Mace
  11. ⅛ t Ground Cloves
  12. 6 C Water
  13. 2 C 40% Heavy Cream
  14. 8 T Melted Butter
  15. 8 T Sour Cream
  16. 8 t Fresh Chives (Of Course Dried Works As Well And What I Used Because I Forgot To Buy Fresh)
  17. Salt & Pepper To Taste
Instructions
  1. Cut off tops & bottoms of bulbs and chop into ¾” pieces.
  2. Heat oil in large pan to medium low & add fennel, onion, leeks and stir to mix. Cook for 20-25 minutes, stirring often and cook until all vegetables are soft & mushy.
  3. Mix in coriander, cardamom, clove, and anise.
  4. Add wine and simmer 3-4 minutes or until reduced by ½.
  5. Add water, chicken base, and heat.
  6. Take off heat and using either an emersion blender (best) or your blender (which you will need to do in batches) process until mostly smooth and I left mine just a bit chunky. Taste for salt and add more if necessary.
  7. Blend in heavy cream.
  8. Ladle into bowls, drizzle on butter, add sour cream and top with chives.
  9. 8 Servings
  10. 559 Calories, 2.2g Protein, 38.8g Fat, 12.8g Carbs, 4.1g Fiber, 8.7g Net Carbs
Notes
  1. I didn’t do it but if you want to add a little protein you could sprinkle a little bacon on top or...add one of my many salads that already call for bacon.
  2. Leave off the sour cream to make it paleo.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/