Tag Archives: keto

Keto Asian Butter Mushrooms

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Keto Asian Buttery MushroomsKeto Asian Buttery MushroomsKeto Asian Buttery MushroomsKeto Asian Butter Mushrooms. What a packed wallop of flavor and I’d call them umami on steroids. Surprisingly easy to fix and should be on your table in about 20 minutes. You can use just about any mushroom you want except maybe enoki mushrooms. Yes, they have a fabulous delicate flavor but they are fragile and do not hold up to cooking all that well. I have a picture with these wonderful keto Asian butter mushrooms served with a steak and also, I had a bit of leftover sauce so I used it to dress some mung bean sprouts. Now, if you don’t like butter do not make these because they have more butter than just about anything else I know of.

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

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

Asian Butter Mushrooms
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Ingredients
  1. 1-1¼ Lb. Mixed Mushrooms Room Temperature
  2. 4 T Butter
  3. 2 T Tamari
  4. 1 T Water
  5. 2 t Allulose
  6. 1 t Fish Sauce
  7. 3 T Butter For Finishing (Yes More)
  8. 3 T Finely Cut Green Onion Tops
  9. 1 T Chopped Cilantro
Instructions
  1. On medium high, bring 4 T butter to browning in a hot pan.
  2. Roughly Slice or chop mushrooms, add to pan and do not stir for 3-4 minutes.
  3. In small dish mix tamari, water, Allulose, and fish sauce.
  4. Cut green onions and cilantro.
  5. Now stir mushrooms, assuming they have begun to brown.
  6. If you have larger chunks of mushrooms start them first, then add smaller mushrooms as they will take less time to cook.
  7. Add 2 T green onions and sauce mixing well, reducing liquid and remove from heat.
  8. Add finishing butter 1 T at a time.
  9. Plate and sprinkle with remaining green onions and cilantro.
  10. 6 Servings
  11. 134 Calories, 2.3g Protein, 13.6g Fat, 1.9g Carbs, 0.6g Fiber, 1.3g Net Carbs
Notes
  1. As you can see I used 5 different mushrooms but use any single mushroom or mix as wished.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Lime Vinaigrette Salad Dressing

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Lime Vinaigrette Salad DressingLime Vinaigrette Salad DressingLime Vinaigrette Salad Dressing. The first and probably only difference you notice in the two pictures above is a plain salad and a finished salad with freshly ground pepper and this is a really big deal. Most salad are enhanced by fresh pepper and this is no different.

Lime vinaigrette salad dressing is quite piquant with so much lime juice but/and…is ridiculously easy to make. What you put with it is your choice and I have picked what is in the pictures. Your choices may be different but this is a pretty good start.

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.

Lime Vinaigrette Salad Dressing
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Ingredients
  1. ⅓ C Olive Oil
  2. 1 Zested Lime (Save To Juice)
  3. ¼ C Lime Juice
  4. 2 T Heavy Cream
  5. 1 T Allulose
  6. 1 t Garlic Paste
  7. ¼ t Salt
  8. ¼ t Pepper
  9. More Freshly Ground Pepper
  10. Cilantro As Garnish
Instructions
  1. Put lime juice, garlic, salt, pepper and Allulose in small bowl and mix until salt & Allulose are dissolved.
  2. Mix in heavy cream.
  3. Add olive oil and mix until well combined. You should now have a creamy suspension dressing.
  4. Prepare salad guts on a plate and dress.
  5. Grind on lots of fresh pepper and garnish with a sprinkle of cilantro.
  6. 8 Servings
  7. 111 Calories, 0.0g Protein, 12.3g Fat, 0.9g Carbs, 0.0g Fiber, 0.9g Net Carbs
Notes
  1. The salad shown is spring greens, slivered red pepper, slivered shallots, and dressing. It is also quite good with slivered red onion or anything else you may wish to add. I haven’t done it yet but some grated daikon radish would add a bit of crunch as well.
  2. If you happen to like veggies dipped in a sauce this will fit that bill really well. It has just enough viscosity to adhere beautifully to most any vegetable and is particularly nice with jicama sticks because of the limey flavors and with jicama you can also add a sprinkle of chili powder. Tasty.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cucumber Salsa

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Cucumber SalsaCucumber SalsaCucumber SalsaKeto Cucumber Salsa. This cucumber salsa is pathetically easy, can be ready in 10 minutes at most, and goes with just about any meal. I can’t imagine most of you have not had salsa in one form or another and this keto cucumber salsa is just a cool refreshing variation. The mint is optional but very good with all the other ingredients so, maybe give it a test with a bite or so and then make your decision to add it or not.

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.

Cucumber Salsa
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Ingredients
  1. ½ Large Cucumber
  2. 1 Large Or 2 Small Roma Tomatoes
  3. ¼ C Purple Onion
  4. ¼ C Chopped Cilantro
  5. 2 T Lime Juice
  6. 2 T Chopped Pickled Jalapeno Peppers
  7. 2 T Green Onion Tops
  8. 1 T Olive Oil
  9. ½ t Dried Mint (Optional But Good)
  10. ¼ t Garlic Paste
  11. ¼ t Salt + More To Taste
Instructions
  1. Peel and seed cucumber.
  2. Chop and blend all ingredients.
  3. Refrigerate until just cold.
  4. That’s all folks.
  5. 6 Servings
  6. 35 Calories, 0.6g Protein, 2.6g Fat, 2.6g Carbs, 1.0g Fiber, 1.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Spicy Asian Pork Tenderloin

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Spicy Asian Pork TenderloinSpicy Asian Pork Tenderloin

 

 

Spicy Asian Pork Tenderloin. I don’t mean just spicy, I mean kinda Indian-Korean spicy. I was in the kitchen a week or so ago with a nice piece of pork tenderloin with no thought about what to do with it and this is what I came up with. It was so good I made it again, hence this recipe.

You are going to see a new ingredient here and I can only tell you that it’s good on a brick and will behoove you to get it. It can be left out but you will be missing a real treat if you do. One of the things I am learning is that allulose doesn’t do well in a marinade because it burns at a high temperate and the flavor is so intense with this sauce over the meat it really just didn’t matter. The 2nd and 3rd pictures were done with no garlic pickle or butter and the1st  has them both. I did serve them both with Cauliflower Grits because they are a natural to make spicy Asian pork tenderloin and to complete the dish.

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.

Spicy Asian Pork Tenderloin
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Ingredients
  1. 2-1 Lb Pork Tenderloins
  2. ¼ C Tamari Sauce
  3. ¼ C Lime Juice
  4. 2 T Olive Oil
  5. 2 T Garlic Paste
  6. 1 T Ginger Paste
  7. ¼ t Red Pepper Flakes
  8. 1½ T Allulose
  9. 2 T Patak’s Garlic Pickle (Optional But This Stuff Really Makes The Dish Special)
  10. 4 T Butter
  11. ¼ C Chopped Cilantro Leaves
  12. Greens To Line Plate
Instructions
  1. Bring tenderloins to room temperature.
  2. Add all ingredients to a small sauce pan except the butter, cilantro and greens.
  3. Bring to slow simmer and add 1 T butter until nearly melted, add another and repeat until you have used it all.
  4. Plate lettuce.
  5. Slice tenderloin, arrange on lettuce, and drizzle on the sauce.
  6. 6 Servings
  7. 487 Calories, 46.0g Protein, 30.8g Fat, 4.3g Carbs, 0.3g Fiber, 4.0g Net Carbs
Notes
  1. I cook my pork tenderloin to no more than medium, actually prefer it medium rare, and you will cook yours to whatever doneness you wish.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Andouille Daikon Stew

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Keto Andouille Daikon StewKeto Andouille Daikon StewKeto Andouille Daikon StewKeto Andouille Daikon Stew. Long ago I was looking for what I thought was the best and most authentic tasting Andouille sausage and the one pictured was it, and is to my taste. You are going to use the one you like best. I ordered 5 or 6 different sausages from Cajun Grocery and the one shown is what I found to be THE most authentic. Make no mistake, this stew is good, good, good and even better when served with my Cauliflower Grits and not to be confused with plain ole cauliflower rice although that will work too. The blackening seasoning is also what I use and the reason I like it so much is the blend. It’s heavy on thyme, not just all cayenne pepper.

I know many of you want recipes done in a crock pot but the great thing about this keto andouille daikon stew is, it is made quickly with no long simmering for hours. You know how stews can be. They tend to grow and in this case, you may be glad if you have leftovers. If you are looking for even more protein then 1-2 added pulled meat chicken thighs also might be good and…it will also tend to thicken your stew.

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.

Andouille Daikon Stew
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Ingredients
  1. 2 Lbs Andouille Sausage
  2. 2 Lbs Daikon Radish
  3. 1 Lb Button Mushrooms
  4. 4 Slices Bacon
  5. 2 T Butter
  6. 1 Medium Onion Diced
  7. 2 T Garlic Paste***
  8. 3 T Tomato Paste
  9. 1-1½ t Cajun Spices (Your Favorite)
  10. 1 t Dried Thyme
  11. 1 t Liquid Smoke
  12. 9-10 C Water (Or Chicken Stock)
  13. 1-2 T Chicken Paste*** (If Using Water)
  14. ¼ t Guar Gum or Xanthan Gum > or < As Needed To Thicken A Bit. (Mine Are Mixed)
  15. 1 C Sour Cream
  16. ¼ C Green Onions
  17. Salt To Taste And Only If Needed
Instructions
  1. Peel, cut and put daikon radish in 5 C water, cover, and simmer until tender.
  2. Slice mushrooms about ¼” thick.
  3. Dice onions.
  4. Cut Andouille to bite size pieces.
  5. Cut bacon into ½” pieces and sauté until soft but not too crispy. Leaving fat in skillet, put bacon into large bowl.
  6. Add onion and sauté in bacon fat until softened. Add to bowl.
  7. Add butter to any bacon grease, turn up heat and sauté mushrooms until just beginning to brown. Add to bowl.
  8. Add andouille sausage to skillet and brown slightly. Add to bowl.
  9. Turn down heat, add tomato paste, garlic, liquid smoke and spices and cook 2-3 minutes.
  10. Add water from cooking the daikon, additional 4-5 C water, chicken base, and stirring to mix, simmer 4-5 minutes. Add kitchen bouquet if using and while whisking, slowly sprinkle in guar gum-xanthan gum to barely thicken.
  11. Add back bowl of cooked food to heat.
  12. Garnish with 2 T sour cream and sprinkle with green onions.
  13. 8 Servings
  14. 411 Calories, 24.3g Protein, 30.0g Fat, 10.8g Carbs, 2.6g Fiber, 8.2g Net Carbs
Notes
  1. I have shown two ways to cut your daikon radish and the idea is to have nice bite sized pieces.
  2. If you like really spicy stew you may add ½ t of cayenne pepper but for sure taste this before adding additional spices. The Andouille is (should be) spicy and so should your Cajun spices.
  3. If you like Worcestershire sauce then put it on the table and let people add their own.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Anise Eggplant

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Keto Anise EggplantKeto Anise EggplantKeto Anise Eggplant.  When I began thinking about this recipe I had just been in a new (my side of the river) Middle Eastern market where I picked up three of those beautifully small fit in-the-palm-of-your-hands eggplants. I have yet to find them again anywhere so I have decided to do the recipe with regular eggplant rounds. Any variety will work except perhaps the tiny pea eggplants as I really think after cutting them in half they would all but disappear.

Aside from the fact that these keto anise eggplant are visually stunning, they are Tom Terrific delicious. If you have an Asian market near you, you can sometimes find small eggplants there. Don’t worry about the color as they will all look the same after cooking and the only difference will be the shape.

That beautiful little dish? It made its way all the way from Morocco to my humble kitchen.

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.

Anise Eggplant
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Ingredients
  1. Very Small Eggplants Cut In Half Or
  2. 1 Medium Eggplant Cut Into 1” Thick Rounds (8-10 Rounds)
  3. ¼ C Olive Oil
  4. Salt
  5. 2-3 T Ground Anise Seeds
  6. 2-3 T Za’Atar
  7. 1-1½ T Aleppo Pepper
  8. More Salt
  9. ¼ C Labne (Best) Or Full Fat Yogurt
Instructions
  1. Preheat oven to 375°
  2. Drizzle olive oil on foil lined sheet pan.
  3. Lay out eggplant drizzle and brush on more olive oil.
  4. Lightly sprinkle with salt.
  5. Sprinkle generously with ground anise seeds and za’atar.
  6. Bake 40- 45 minutes or until just soft.
  7. Dab top each round with about 1-2 t labne or yogurt (depending on round size).
  8. Sprinkle lightly again with salt.
  9. Sprinkle with more za’atar.
  10. Sprinkle with Aleppo pepper.
  11. Allow 1-2 rounds again, depending on size.
  12. 6 Servings
  13. 95 Calories, 0.9g Protein, 8.9g Fat, 3.2g Carbs, 1.0g Fiber, 2.2g Net Carbs
  14. 4 Servings
  15. 142 Calories, 1.4g Protein, 13.4g Fat, 4.8g Carbs, 1.5g Fiber, 3.3g Net Carbs
Notes
  1. I ground my anise seeds in a small processor and it can also be done with a mortar & pestle. It does not need to be powdered, just break up the seeds pretty well and if wanted, it actually come as a powder.
  2. These also make terrific appetizers.
  3. Za'atar and Aleppo pepper can be purchase in any Middle Eastern market, on line, and even in many grocery stores. When purchasing za'atar make sure to buy "Aleppo Style" which should not have any wheat in it. Wheat is just a cheap filler.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pok Pok Wings

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Keto Pok Pok WingsKeto Pok Pok WingsKeto Pok Pok Wings. It has been many years since I have eaten at the original Pok Pok restaurant because of my diabetes but their wings have always been THE signature dish and they were exquisitely delicious. Kind of the quintessential flavors of Vietnam and Thailand. They were super crispy, very fish saucy, and you really didn’t care what was in them but you knew you loved them. Used to be able to arrive 5 or 10 minutes before they opened and get in but as they became more and more famous you could get there an hour ahead and still end up with another hour to wait. It kind of became a gathering place of people all waiting to get in.

Andy Ricker was the chef behind all the wonderful food at Pok Pok and if you are interested (you should be) you may read about him Here. Andy is a two time James Beard Award winner, former Michelin Star holder for Pok Pok NY and best-selling cookbook author. And…he traveled Thailand with Anthony Bourdain no less. Has also appeared with Guy Fieri on Diners Drive-Ins & Dives.  Sadly, and very recently because of Covid, Andy has closed all five of the Pok Pok restaurants permanently but you can now have these fabulous Keto Pok Pok Wings and is there a difference?…Not much.  One last thing here. These keto Pok Pok wings are made with allulose. As you can see from the sauce pictures it caramelizes just like sugar. I have only begun to start using this product but I will say this…it has fabulous potential.

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.

Pok Pok Wings
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Wings
  1. 3 Lb Split Chicken Wings
  2. 2 T Melted Butter
Sauce
  1. 3 T Butter
  2. 4½ T Allulose***
  3. 3 T Fish Sauce
  4. 6-7 T 40% Heavy Cream
  5. 1 T Pickled Jalapeno Juice
  6. 1 t Garlic Paste***
Garnishes
  1. 2 T Ground Roasted Peanuts
  2. ¼ C Chopped Fresh Cilantro
Instructions
  1. Preheat oven to 425°.
  2. Drizzle melted butter on wings making sure to get them all covered. (If you need more then get more).
  3. Lay wings out on paper lined sheet pans. (See Notes Below)
  4. Bake about 35 minutes or until wings are golden brown & delicious.
Meanwhile Making The Sauce
  1. Heat butter and alllulose on medium low, stirring until it begins to caramelize to a golden brown.
  2. Remove from heat for only a minute or so, add in fish sauce and put back onto medium low heat and slowly cook another 2-3 minutes. Add jalapeno juice, and heavy cream and reduce until thickened like in the picture above.
  3. Take off heat, stir in garlic paste, & let cool a bit and whatever you do, DO NOT stick the end of your finger in it to taste it. It's so hot your finger is probably going to fall off.
  4. Put wings into a large bowl, coat thoroughly with sauce and plate.
  5. Garnish with peanuts and cilantro.
  6. 8 Servings As Appetizers 4 Pieces
  7. 211 Calories, 11.3g Protein, 18.4g Fat, 0.5g Carbs, 0.3g Fiber, 0.2g Net Carbs
  8. 4 Servings As Dinner 8 Pieces
  9. 422 Calories, 22.6g Protein, 36.8g Fat, 1.0g Carbs, 0.6g Fiber, 0.4g Net Carbs
Notes
  1. Please, please, please DO NOT be put off by the smell of the fish sauce as you are adding it. It will go away in 15-20 seconds and as you might imagine it is THE ingredient that makes this wing sauce so fantastic and if you have EVER had Asian food, you have eaten PLENTY of fish sauce.
  2. I hear tell that a lot of people have air fryers, (I do not) and if you do, by all means use it without the melted butter to coat and cook accordingly.
  3. If you get your sauce too thick, thin with a bit of hot water.
  4. The secret to the sauce is cooking it slowly to caramelize the butter & allulose and then the same after adding the cream.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Vietnamese Onion Sauce

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Keto Vietnamese Onion SauceKeto Vietnamese Onion SauceKeto Vietnamese Onion Sauce. Most times when you see this sauce it is just some chopped green onions with cold oil poured on it, maybe a bit of salt & pepper and it’s called good to go. Well not this green onion sauce. This is actually a kicked-up version of keto Vietnamese green onion sauce and it is good on just about anything. I don’t most often use the white part of green onions but in this case I did. Keto Vietnamese onion sauce is best served at room temperature depending on what you will be serving it with (maybe warmed on vegetables) and I find that pork medallions or a good steak just can’t be beaten with this sauce. Probably best just left at room temperature. I think once you have tasted it, you will find it wonderful on all kinds of other foods, including vegetables. I ate a plain old salad with this green onion sauce as the dressing and it sure wasn’t plain as I ate.

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

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

Vietnamese Onion Sauce
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Ingredients
  1. 6 Whole Green Onion Stalks Finely Chopped
  2. ⅓ C Olive Oil
  3. 1½ T Tamari
  4. 1½ T Ginger Paste (No Garlic)
  5. ½ T Sugar Substitute (I am Now Using Allulose***)
  6. 1 t Ground Pepper
  7. ¼ t Salt
Instructions
  1. Heat oil to nearly smoking.
  2. Chop and then mince green onion.
  3. Add salt, pepper, & sugar and really massage it into the onions.
  4. Add hot oil and it will (should) sizzle.
  5. Add tamari & ginger paste and mix well.
  6. Just let it sit on the counter until ready to use.
  7. 6 Servings
  8. 124 Calories, 0.3g Protein, 13.7g Fat, 1.1g Carbs, 0.4g Fiber, 0.7g Net Carbs
Notes
  1. The longer this sits, the better it will get.
  2. An easy way to get your green onions minced well is probably to put them into a small blender. I didn't do it because you have to pour such hot oil on them and just seemed like another gadget to have to clean.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pakistani Curried Chicken

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Low Carb Pakistani Curried ChickenLow Carb Pakistani Curried ChickenLow Carb Pakistani Curried Chicken. When we were at Michigan State University back in the stone ages, we had a lot of foreign exchange students and some of our friends were from Pakistan. I used to always love our pot luck dinners with them because the women would invariably bring a spicy, and I do mean spicy, chicken dish. Now I had never eaten chicken all cut up and still with the bones in them but hey, I was learning so I didn’t question it, I just ate it.

So here I am 50 years later and um, I take the bones out now and anyway I probably couldn’t sell you on the idea of a low carb Pakistani curried chicken with the bones still in anyway. I don’t know this for a fact but these women did not know what “curry powder” or “garam masala” was. They made their own spice mixes all from scratch. Hell, I didn’t know what this stuff was but I sure knew I loved it. So…this is my modern day version and you may adjust the spices as you wish. It is pretty tasty the way it is but also relatively tame when it comes to spiciness.

I have shown mine eaten with Cauliflower Grits and these are not to be confused with plain ole cauliflower rice. The grits are a totally different animal and will definitely soak up some of that wonderful sauce.

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.

Spicy Pakistani Curried Chicken
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Ingredients
  1. 1-1¼ Lbs Boneless Chicken Thighs
  2. ¼ C Olive Oil
  3. 1 Medium Onion Diced Small
  4. 1 Can Crushed Tomatoes (Diced Work As Well-See Below)
  5. ½ C Water (+ More If/As Necessary)
  6. 2 T Tomato Paste
  7. 1 t Ginger Paste
  8. 1 t Garlic Paste
  9. 2 t Ground Coriander
  10. 1½ t Ground Cumin
  11. 1 t Curry Powder
  12. 1 t Cayenne Pepper
  13. 1 t Crushed Red Pepper Flakes
  14. 1 t Salt
  15. ½ t Garam Masala
  16. ½ t Turmeric
  17. 1 C Cilantro (Divided)
  18. ½ C Full Fat Yogurt (I Used Labne)
Instructions
  1. Put all dry herbs & spices into a small dish.
  2. Cut chicken thighs into small bite-size pieces.
  3. In a large skillet sauté onions in olive oil until just beginning to brown on the edges.
  4. Add garlic & ginger paste.
  5. Add herbs & spices & “toast” for a couple of minutes.
  6. Add diced chicken and begin to cook.
  7. Add tomato paste & cook another couple of minutes. (Mixture will be very thick).
  8. Add about ½ the tomatoes & water and simmer uncovered 10-15 minutes.
  9. Add last of the tomatoes & water.
  10. Add ½ C Cilantro and the yogurt, again mixing to thicken and adding water only if necessary.
  11. Plate and sprinkle with last of the cilantro.
  12. 4 Servings
  13. 350 Calories, 27.3g Protein, 25.1g Fat, 7.2g Carbs, 1.5g Fiber, 5.7g Net Carbs
Notes
  1. To reiterate, this is easy, quickly made, and to-die-for good.
  2. I use my immersion blender to mix the tomatoes & water to make kind of a sludge but if you are using crushed tomatoes (I used diced) it shouldn't be necessary.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Peanut Butter Cookies

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Keto Peanut Butter CookiesKeto Peanut Butter Cookies. Make no mistake these keto peanut butter cookies are good, good, good and super easy to make. They are about the right size at 3″ and perfect at the end of a good keto lowcarb meal and that’s if you can even fit one in. Also quite nice with an afternoon cup of tea. I don’t eat many desserts as such but I have always loved peanut butter so these keto peanut butter cookies are a rare exception.

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.

Peanut Butter Cookies
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Ingredients
  1. 1 C Carbalose Flour
  2. ½ t Baking Soda
  3. ½ t Baking Powder
  4. ¼ t Salt
  5. ½ C Butter (1 Stick)
  6. ½ C Peanut Butter
  7. ½ C Allulose
  8. 1 Egg
  9. ¾ t Vanilla
  10. 16 Drops EZ Sweetz Liquid Sucralose
  11. 12 Cookies
  12. 162 Calories, 5.5g Protein, 14.3g Fat, 6.0g Carbs, 3.1g Fiber, 2.9g Net Carbs
Instructions
  1. Preheat oven to 340°.
  2. In medium bowl combine Carbalose flour, baking soda, baking powder, and salt.
  3. In another medium bowl cream butter, peanut butter, and sugars.
  4. Beat in egg & vanilla.
  5. Mix in flour mixture ⅓ at a time.
  6. With a 2½ T #24 scoop put 12 scoops on a parchment lined sheet pan.
  7. Press with a fork into the traditional crisscross pattern on a peanut butter cookie.
  8. Bake15-17 minutes or until just beginning to brown on the edges.
  9. Cookie should end up about 3" in diameter.
  10. 12 Servings (Cookies)
  11. 162 Calories, 5.5g Protein, 14.3g Fat, 6.0g Carbs, 3.1g Fiber, 2.9g Net Carbs
Notes
  1. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  2. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
  3. I am now using Allulose.
  4. As I said, I rarely eat desserts or snacks but, these are an exception.
  5. If by some chance you are a bit short on peanut butter and...you have tahini...you may use up to 25% replacement with no effect on the final flavor.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tomato Squash Casserole

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Keto Tomato Squash CasseroleKeto Tomato Squash CasseroleKeto Tomato Squash CasseroleKeto Tomato Squash Casserole.  I’m here to say that this is one great vegetable combination and very well suited for any Thanksgiving spread. Seriously, take a good look at the list of ingredients and I’m hoping you can tell just by looking at it. It has always amazed me how versatile spaghetti squash is and this keto tomato squash casserole is another good example. I know it looks like some kind of exotic apple pie with a crumble topping but I assure you it is not what it tastes like. Very easy to assemble and then finish in the oven. To see how I do my squash please see Spaghetti Squash 101.

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.

Tomato Spaghetti Squash Casserole
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Squash Filling
  1. 2 Medium Size Spaghetti Squash
  2. 1 Can Petite Diced Tomatoes
  3. 1 T Fresh Thyme Leaves (Or 1½ t Dried Thyme)
  4. ½ C Fresh Minced Parsley (Or 3 T Dried)
  5. 6 T Melted Butter (Divided)
  6. ¼ C Minced Shallots (Or Onion)
  7. 1 T Crushed Garlic***
  8. ¼ t Cinnamon
  9. ⅛ t Allspice
  10. ⅛ t Nutmeg Or Mace
  11. ⅛ t Ground Ginger
Crumble Topping
  1. 1½ C Ground Pork Rinds
  2. ⅔ C Parmesan Cheese
  3. ½ C Sliced Almonds
  4. ¼ C Melted Butter
Casserole
  1. Cook, seed, and strain spaghetti squash. It has lots of juice (which in my opinion is just sugar water) and you do not want much extra liquid in this. It will have plenty anyway. When finished straining put into a large mixing bowl.
  2. Put 1 T butter in pan and lightly sauté onions & garlic. (4-5 minutes).
  3. Put rest of ingredients in medium bowl, add everything except squash and mix thoroughly.
  4. Now pour this mixture over squash and again mix and combine well. Put into a large deep glass pie dish.
Crumble Topping
  1. Lightly toast almonds.
  2. In last medium bowl mix ground pork rinds, Parmesan cheese, and toasted almonds.
  3. Add melted butter and mix into a “crumble”.
  4. Preheat oven to 350°.
  5. Generously add crumble topping to casserole, cover with foil, cook for 20-25 minutes, uncover and bake an additional 15 minutes or until topping is beginning to brown.
  6. 8 Servings
  7. 327 Calories, 7.5g Protein, 30.6g Fat, 8.5g Carbs, 2.3g Fiber, 5.2g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Avocado Cucumber Soup

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Keto Avocado Cucumber SoupKeto Avocado Cucumber Soup. This is an absolutely wonderfully flavored soup that will double as a salad dressing and it takes about 10-15 minutes (at most) to make. The nutritionals are for the soup and carbs would be nearly non-existent as a dressing. This keto avocado cucumber soup may remind you of a Mexican soup, and then again it may remind you of a Middle Eastern soup and it actually reminds me of both as it has all the components from each with no spices but salt to interfere with the lovely delicate main flavors.  In the background on the plate was cream cheese, lox, capers, and purple onion on a piece of my Lowcarb Carbalose Bread and what a dandy combination as a soup and sandwich.

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

Avocado Cucumber Soup
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Ingredients
  1. 1 Ripe Avocado
  2. 1-1½ Cucumbers (About 2 Cups)
  3. 1 C Plain Yogurt
  4. 1 C Water
  5. 4 T Green Onion Tops (Divided) (Or 1 T Dried Chives)
  6. 1 T Pickled Jalapeno Pepper
  7. 1 T Pickled Jalapeno Juice
  8. 2 t Lemon Juice + Plus More To Taste
  9. ¾ t Salt + More To Taste If Necessary
Instructions
  1. Peel and chop up cucumber. (You can leave the seeds in or discard them, your choice).
  2. Put cubed avocado in a medium bowl and with a stick blender, purée until smooth.
  3. Add yogurt, mix again.
  4. Add cut cucumbers pieces, jalapenos & juice, lemon juice, salt and 3 T chopped green onions and purée again.
  5. Add water and give it one more good mixing. Add more water as/if necessary.
  6. Taste for seasoning, cover and refrigerate for at least several hours.
  7. This will also work well in a good upright blender.
  8. Garnish soup with last 1 T green onions and/or (cilantro).
  9. 6 Servings
  10. 134 Calories, 2.1g Protein, 12.6g Fat, 4.7g Carbs, 2.8g Fiber, 1.9g Net Carbs
  11. 4 Servings
  12. 201 Calories, 3.1g Protein, 18.9g Fat, 7.1g Carbs, 4.3g Fiber, 2.8g Net Carbs
Notes
  1. Garnishes may include small chunks of tomato, cucumber, avocado, cilantro and maybe even some olive oil.
  2. Like any soup, this will improve with time in the fridge so do let it chill for several hours.
  3. You may use more or less water depending on the thickness of the yogurt you use, and I used a wonderfully thick yogurt but at least use a full fat yogurt.
  4. No, the avocado will not turn brown once it's in the soup and will last several days in the fridge.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/