Tag Archives: keto

Keto Bourguignon Mushrooms

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Keto Bourguignon MushroomsKeto Bourguignon MushroomsKeto Bourguignon MushroomsKeto Bourguignon Mushrooms. Not much trouble and so worth all the fabulous flavor for a keto side dish that will go with many meats. Keto bourguignon mushrooms are of course fabulous with steak, so much more, and terrific for any dinner party. Dinner plate was a sweet little 5 oz. hanger steak.

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

Bourguignon Button Mushrooms
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Ingredients
  1. 1 C Onion Diced to ½” Squares
  2. 2 Oz Salt Pork Cut Into ½” Cubes (You Will Probably Use Bacon)
  3. 1½ C Beef Broth Or Stock (Or Water & Beef Base)
  4. 1 Lb Quartered Button Mushrooms Room Temperature
  5. ½ C Red Wine – You Can Increase This A Little If You Want A Stronger Wine Flavor
  6. 1 t Porcini Dust (If You Have It And Not Necessary)
  7. 2 T Tomato Paste
  8. 2 t Garlic Paste***
  9. 1 t Dried Thyme
  10. 2 T Butter
  11. ¼ t Pepper
  12. Salt Only If Necessary
  13. Fresh Thyme Leaves Or Chives To Garnish (Optional)
Directions
  1. Cut rind off salt pork and cube.
  2. In a sauté pan slowly fry cubes (or bacon pieces) until crispy, and remove to drain.
  3. Sauté quartered mushrooms in leftover pork (bacon) fat on medium high to high heat. The idea is not to let the mushrooms “stew” in their own juices but to brown them quickly. Preheat pan and when you begin to sauté them do not stir or move them for a couple of minutes, then stir and brown. Remove mushrooms, reduce heat and add tomato paste for a minute or so.
  4. Add diced onions and beef broth to pan and bring to a very gentle simmer for 15-20 minutes. This reduces liquid and intensifies flavors.
  5. If you have porcini dust, sprinkle it over mushrooms, add back to stock & onions, and add wine, garlic & pepper. You may need to increase the heat just a bit to bring it to a simmer, but DO NOT boil. Simmer all for additional 15-18 minutes. Mushrooms will soak in flavors.
  6. Add any more water as/if needed.
  7. With pan off heat, swirl 1 T butter into mixture and before it has melted swirl in second T butter. This will thicken your sauce.
  8. Plate and sprinkle with salt pork lardoons (or bacon bits).
  9. Serves 6
  10. 135 Calories, 3.1g Protein, 9.9g Fat, 4.7 Carbs, 1.2g Fiber, 3.5g Net Carbs
Notes
  1. Thinly sliced and chopped pancetta will work in place of salt pork or bacon.
  2. I personally like salt pork or pancetta because otherwise your mushrooms may taste too bacony. Is that a word?
  3. Another thing you can do is drain and use your bacon fat for something else and just use lard, chicken fat, or yes, duck fat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Potica

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Keto PoticaKeto PoticaKeto PoticaKeto Potica. Many years ago while living in the mountains of Colorado I used to cater lots of weddings. For whatever reason there was a small enclave of Slovenians and one of the things that was served in abundance was a pastry called potica (poh-teet sah). My recollection is that it was served in honor of the bride for health, wealth, and prosperity and always served around the holidays of Easter and Christmas. I got to eat this a lot and interestingly every woman made it differently. Ruth made by far the best potica and I finally figured out why. She used to keep hers wrapped in foil which kept it ever so moist and chewy. I tried making it but seriously, was never as successful as she was. Being a hillbilly from KY was just not going to cut it like an old world master. Well, many years later I have finally figured out how to get my keto potica (almost) as good as Ruth’s and I will say it’s pretty danged good. This freezes perfectly and it’s a good thing because I wouldn’t eat this whole loaf in a month of Sundays but um…I do have grateful neighbors and friends. Recently my neighbor Nicole gave me candles during a power outage and I will for sure be giving some to her. If you are interested in testing your baking skills just a bit, you may want to try the Low Carb Babka too.

I have almost zero recollection where I got that fabulous pan but I’m glad I did. I vaguely recall I was going to make small loaves of bread to use for canapés. So this is (maybe?) its debut. If you don’t have the same pan just lay your keto potica loaf on a parchment or foil lined sheet pan to bake it. Opting for foil gives you a ready-made covering.

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.

Potica
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The Nut Filling
  1. ½ C Walnuts
  2. ¼ C Allulose***
  3. 1½ t Cinnamon
  4. 4 T Softened Butter (To Be Used Later)
Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ½ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 2 T Soft Butter
  10. 12 Drops Liquid Sucralose***
  11. ½ C Warm Water + More As/If Needed 1 T At A Time
  12. 1½ t Yeast
  13. ½ t Sugar
The Dough
  1. Put first 6 ingredients in processor.
  2. Add 2 T warm water to flaxseed meal for 10 minutes, add to dry ingredients, and pulse to mix.
  3. Bloom yeast with sugar in warm water for 10 minutes.
  4. Add Sucralose to top of bloomed yeast.
  5. Start processor, add liquids, and process for 1-2 minutes or so.
  6. If needed, add more water 1-2 T at a time.
  7. Place dough in a small square or rectangular pan, cover with film and let rise about 30 minutes.
The Nut Filling
  1. Place walnuts, cinnamon, and Allulose in a small processor and process until nut are finely ground.
The Fun Part
  1. I hope you have a small offset spatula because it will make spreading the butter very easy. Otherwise it is easy to put a hole in your beautifully thinly rolled out dough.
  2. With the tiniest amount of bench flour flop out dough and begin to roll it as thinly as possible. Best size should be about 12”x18”, you’re going to need a long counter so…just keep rolling along.
  3. Now spread dough thinly all over with butter, completely cover with the nut filling and press firmly into butter.
  4. Starting with the short side begin tightly rolling just like you would for cinnamon rolls.
  5. You probably won’t have the same pan I do so just put in on a double sheet pan with parchment paper or foil.
  6. Cover lightly with film and allow to rise about 25-30 minutes. You don’t want it to rise much.
  7. Preheat oven to 350°.
  8. Bake 27-28 minutes, remove from oven and leave loaf in pan to cool completely. If you can remember, cover it with film after about 30 minutes. Reason: It will keep it totally moist and a bit chewy which is what you want.
  9. If you drink afternoon tea this is THE perfect accompaniment.
  10. Cut into 12 pieces.
  11. 12 Servings
  12. 111 Calories, 5.7g Protein, 8.3g Fat, 8.3g Carbs, 4.9g Fiber, 3.4g Net Carbs
Notes
  1. One of secrets of a successful keto potica is to roll it as tightly as possible. Remember there is no sugar and very little starch in Carbalose flour so…not much binding power going on so, if it ends up a little loosey goosey don't worry about it-just eat & enjoy it.
  2. 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.
  3. I do occasionally used EZ-Sweetz liquid Sucralose (and have for over 9 years with zero ill effects) as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cauliflower Mushroom Quinoa

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Keto Cauliflower Mushroom QuinoaKeto Cauliflower Mushroom QuinoaKeto Cauliflower Mushroom Quinoa. If you like sautéed mushrooms then this recipe is for you. Yes, it has cauliflower in it but the mushrooms are the stars in this dish. It’s piquant and goes with just about anything you might want to serve it with. Steaks, chops, again you name it. I made this easy for myself by buying already sliced crimini mushrooms from the grocery and you can use any type mushroom you like including mixing them as they will all bring something to your keto cauliflower mushroom quinoa party.

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.

Cauliflower Mushroom Quinoa
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Ingredients
  1. 4-5 C Riced Cauliflower
  2. 1 Lb. Sliced Mushrooms (Always Room Temperature)
  3. 3 T Butter (Divided)
  4. 3 T Olive Oil (Divided)
  5. 2 T Garlic Paste***
  6. ¼ C Water Or (Chicken Broth)
  7. 1 t Salt (More To Taste)
  8. ½ t Pepper (More To Taste)
  9. ½ t Dried Thyme
  10. 3 T Parmesan Cheese
  11. 2 t Fresh Thyme Leaves (As Garnish)
Instructions
  1. Sauté sliced mushrooms in 2 T Butter and 2 T Olive oil, mix in garlic paste, thyme, salt, & pepper and set aside.
  2. Sauté Cauliflower in 1 T butter with 1 T. olive oil.
  3. Add chicken broth to cauliflower, add back mushrooms, and heat.
  4. Mix in 2 T Parmesan cheese.
  5. Put into bowl, top with 1 T cheese and garnish with thyme leaves if using.
  6. 6 Servings
  7. 176 Calories, 4.7g Protein, 15.3g Fat, 6.2g Carbs, 2.6g Fiber, 3.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chimichurri Sauce

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Keto Chimichurri SauceKeto Chimichurri SauceKeto Chimichurri Sauce. Nobody has an original recipe for keto chimichurri. It is a universally used condiment, is keto all by itself, and fabulous on nearly everything. Meats of all kinds, vegetables of all kinds, and once I put it one a brick and believe it or not it helped the taste of the brick. Don’t believe that tall tale-it’s not true. Just rest assured keto chimichurri sauce is  fabulous. The Choripán recipe features the sauce with chorizo and is a super and easy dinner idea.

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.

Chimichurri Sauce
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Ingredients
  1. 1 C Finely Chopped Italian Parsley (Flat Leaf)
  2. ½ C Finely Chopped Cilantro (For Heaven's Sake Use Your Stems
  3. ½ C Olive Oil
  4. 4 t Garlic Paste***
  5. 3 T Red Wine Vinegar
  6. 1 Finely Chopped Shallot
  7. 1 t Dried Oregano
  8. 1 t Salt
  9. 1 T Chopped Jalapeno Pepper (I Use Pickled Jalapeno)
  10. ½ t Red Pepper Flakes
Instructions
  1. Chop and mix all ingredients and allow to rest on counter for at least several hours.
  2. 8 Servings
  3. 143 Calories, 0.8g Protein, 15.3g Fat, 2.3g Carbs, 1.0g Fiber, 1.3g Net Carbs
Notes
  1. This is the way I like chimichurri. Any and all of the ingredients may be adjusted by either, lowering, increasing or deleting to your personal taste.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Choripán

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Keto ChoripánKeto Choripán. Who says you need to make this into a sandwich. Well, not me. Choripán is a traditional Argentinean street food sandwich consisting of grilled chorizo on bread topped with chimichurri sauce. So just skip the bread and eat it like a bunless burger & voilà keto choripán.

One of the things I have found is that chorizo is a subjective taste and differs greatly made by multiple companies. The one I’m showing is by far the best I have ever had, has no sugar, and they are such a small company they do not even need to put a nutrition label on their packages. It happens to be a very spicy chorizo which I personally love. They are located here in Oregon, I get it in a local co-op so you will need to find a good ground raw chorizo and just go for it as this is super easy to make. Served with Keto Spanish Rice for a complete Spanish dinner.

Keto Choripán

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.

Keto Choripán
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Ingredients
  1. 1¼ Lb Raw Chorizo
  2. ½ C Finely Chopped Italian Parsley (Flat Leaf)
  3. ¼ C Finely Chopped Cilantro
  4. ¼ C Olive Oil
  5. 2 t Garlic Paste***
  6. 1½ T Red Wine Vinegar
  7. 1 Finely Chopped Shallot
  8. ½ t Dried Oregano
  9. ½ t Salt
  10. ½ T Chopped Jalapeno Pepper (I Use Pickled Jalapeno)
  11. ¼ t Red Pepper Flakes
Instructions
  1. Divide chorizo into four 5 oz. patties.
  2. Chop and mix all chimichurri ingredients and allow to rest on counter for at least several hours.
  3. Cook chorizo patties until done, plate and drizzle with chimichurri.
  4. 4 Servings
  5. 549 Calories, 21.3g Protein, 50.3g Fat, 3.2g Carbs, 1.7g Fiber, 1.5g Net Carbs
Notes
  1. Best to make your chimichurri at least 4 hours ahead to allow it to mellow but I know there are people who can't/won't wait so don't say I didn't tell ya.
  2. If your chorizo of choice happens to be in link form then for heaven's sake use it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Hazelnut Oil Vinaigrette

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Keto Hazelnut Oil VinaigretteKeto Hazelnut Oil VinaigretteKeto Hazelnut Oil VinaigretteKeto Hazelnut Oil Vinaigrette. People may think you’re crazy for putting a vinaigrette on chopped up hard boiled eggs but I can assure you this dressing is so good. It’s been nearly a year (my, my how time flies) since my friend Chef Taffiny Elrod came to visit me here in Portland and wow oh wow, have things changed since then. When we arrived at our destination restaurant for dinner I was given a goodie (swag) bag of stuff and included in that bag there was a bottle of hazelnut oil. Everything in my bag had long ago been consumed except for that danged hazelnut oil. I tasted it and promptly put in the refrigerator until… Now, I am embarrassed to say that though I live in Oregon which is the hazelnut capital of the country, and though I love hazelnuts, I had never had hazelnut oil. It has its’ own very distinct, delicious, lovely, and unusual flavor and for some reason it is really good as a salad dressing and especially with eggs.

So, if you do make keto hazelnut oil vinaigrette, you and your family are in for a super duper treat. I hope after you have tried it you will think it’s as good as I do. Almost goes without say that it makes one terrific salad dressing and, especially salads with hard boiled eggs on top.

Recipe will serve up to 10 so you may have some left for another day to serve it over wilted green onions with…what else…chopped up hard boiled eggs.

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.

Hazelnut Oil Vinaigrette
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Ingredients
  1. 3 T Hazelnut Oil
  2. 1 T Olive Oil
  3. ⅓ C Apple Cider Vinegar
  4. ⅓ C Dijon Mustard
  5. 6 T Heavy Cream
  6. ⅓ C Toasted & Chopped Hazelnuts (Garnish And Optional)
Instructions
  1. Put all ingredients (except nuts) in a small bowl and mix well.
  2. It will thicken quite quickly.
  3. Plate and sprinkle chopped nut on top.
  4. 10 Servings
  5. 104 Calories, 0.0g Protein, 10.9g Fat, 0.6g Carbs, 0.4g Fiber, 0.2g Net Carbs
Notes
  1. Along with the chopped hazelnuts, bacon bits might be pretty good on this.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mediterranean Lamb Kebabs

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Keto Mediterranean Lamb KebabsKeto Mediterranean Lamb KebabsKeto Mediterranean Lamb Kebabs. Kebabs (Kefta or Kofta) made with ground meats are a staple in Mediterranean and Middle Eastern cuisine and this is another one of mine. Not long ago I put up a recipe for keto Middle Eastern Kebabs which has a totally different flavor profile than these keto Mediterranean lamb kebabs. They are both made with ground lamb but that is where most similarities ends so ah, I guess you will have to try them both to see which you might like best. The Middle Eastern kebabs are served with Tzatziki and these are served with a Tahini Sauce. As you also can see I learned I didn’t have to use a mixing bowl for the kebab mixture. I just left it on the butcher paper and mixed it with that little spatula.

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.

Mediterranean Lamb Kebabs
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Ingredients
  1. 1 Lb Ground Lamb
  2. ½ Medium Onion Minced
  3. 2 T Water
  4. 1 T Garlic Paste***
  5. 1 T Dried Mint
  6. 2 t Dried Parsley
  7. 2 t Dried Oregano
  8. 2 t Coriander
  9. 1 t Ground Cumin
  10. 1 t Cinnamon
  11. ¾ t Paprika
  12. ¾ t Salt
  13. ½ t Pepper
  14. ¼ C Toasted Pine Nuts (Garnish)
  15. 2 T Finely Chopped Cilantro Garnish)
  16. 8 Flat Skewers Soaked In Water
Lemon Tahini Sauce
  1. 2 T Full Fat Yogurt
  2. 2 T Water
  3. 1 T Olive Oil
  4. 1 T Tahini
  5. 2 t Lemon Juice
  6. ½ t Garlic Paste***
Instructions
  1. If using, toast pine nuts.
  2. Mix water with garlic paste.
  3. Combine all ingredients except nuts in a bowl making sure everything is well mixed.
  4. Divide into 8 portions, shape into ovals and put on skewers.
  5. Heat large pan to medium, cook on one side 3-4 minutes, turn, and cook on second side 2-3 minutes.
  6. Mix all tahini sauce ingredients and refrigerate until ready to use.
  7. 8 Servings As Appetizer 1 Each
  8. 207 Calories, 9.9g Protein, 17.9g Fat, 1.6g Carbs, 0.5g Fiber, 1.1g Net Carbs
  9. 4 Servings As Dinner 2 Each
  10. 414 Calories, 19.9g Protein, 35.9g Fat, 3.2g Carbs, 1.1g Fiber, 2.1g Net Carb
Notes
  1. All herbs/spices can be adjusted to your own tastes.
  2. Tahini Sauce in included in the nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Marsala Pork Tenderloin

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Keto Marsala Pork TenderloinKeto Marsala Pork TenderloinKeto Marsala Pork Tenderloin. I originally thought I would do the sauce for this keto marsala pork tenderloin with cooking sherry. I got out the marsala, compared the two smells, and went with the marsala. Was also originally going to add a bit of Dijon mustard to thicken the sauce and decided against that too. By the time it would have been time to add the mustard, the sauce tasted so good I didn’t want to ruin a good thing and as you can see I crossed out the mustard in the picture.

I sliced the pork tenderloin vertically instead of on the bias and I liked how that turned out too. You may notice the pinkness of my pork and this is definitely by design. I DO NOT eat well done pork of any kind. Now, if you kinda like shoe leather then by all means cook it to a grey center and I will give you directions for that method of cooking. I don’t even sear it and stick it into the oven to finish. I nearly always bring my meat to room temperature before cooking and for this keto marsala pork tenderloin I cooked all four sides in a sauté pan, let it rest for 10 minutes, then sliced and served it. Keto marsala pork tenderloin will serve 2-3 people depending on how large your tenderloin is. As you can see it is fabulous on any pork and that chop was scrumptious. You’d be surprised the wonderful flavors you get by cooking with non-traditional wines.

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.

Marsala Pork Tenderloin
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Ingredients
  1. 1-1¼ Lb Pork Tenderloin
  2. 1 t Butter
  3. 1 Thinly Sliced Shallot (Or ¼ Small Onion)
  4. ½ t Thyme (More To Taste)
  5. 3 T DRY Marsala Wine (Cooking Sherry Works As Well-Not As Good)
  6. 1 t Chicken Base***
  7. ⅓ C Heavy Cream
  8. Freshly Ground Pepper
Instructions
  1. Bring tenderloin to room temperature.
  2. Cut shallot paper thin.
  3. Add butter to small sauté pan, add shallots and cook until translucent & softened.
  4. Add marsala, thyme, and chicken base and simmer until reduced to about 1 T.
  5. Add heavy cream and reduce to desired thickness. I left mine somewhat loose.
  6. 3 Servings
  7. 395 Calories, 40.9g Protein, 22.1g Fat, 2.7g Carbs, 0.1g Fiber, 2.6g Net Carbs
  8. 2 Servings
  9. 593 Calories, 61.4g Protein, 33.2g Fat, 4.0g Carbs, 0.1g Fiber, 3.9g Net Carbs
Notes
  1. Directions for well done tenderloin. Sear tenderloin about 3-4 minutes both sides.
  2. Transfer to preheated 350° oven and bake for about 15 minutes or until there is no give to the meat when pushed on.
  3. Rest 5-10 minutes before slicing.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Middle Eastern Kebabs

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Keto Middle Eastern Lamb KebabsKeto Middle Eastern KebabsKeto Middle Eastern KebabsKeto Middle Eastern KebabKeto Middle Eastern KebabsKeto Middle Eastern Kebabs. They say that we eat with our eyes and if that’s true then these keto Middle Eastern kebabs are a good example. I am using some spices you may not be familar with but I can assure you they are used all over the world and are available in most grocery stores of any note and always in any Middle Eastern or kosher grocery. If you have looked at many of my food pictures you see these spices sprinkled liberally on lots of my Keto~Lowcarb Vegetables  avocados, HB eggs, etc. that I eat.  Lamb (and goat) are the predominant meats in the Middle East and Africa and I am featuring lamb here. I eat a LOT of lamb anyway so this is a natural for me. Yes, you can use ground beef and it will be OK, just not authentic. These are extremely easy to make and cook quite quickly. I am showing them with Tzatziki Sauce which is also quite traditional and the perfect accompaniment. Keto Middle Eastern kebabs can either be eaten as part of a complete meal or served as an Appetizer. If you are looking for equally delicious kebabs with a different flavor profile, you may also like Mediterranean Lamb Kebabs served with a Lemon Tahini Sauce.

I have shown the kebabs with and without pine nuts because they would be traditional but only served to guests and close loved ones. Alas, pine nuts are expensive no matter where in the world you happen to live. The last pic is for when you are feeling particularly lazy and don’t feel like making individual kebabs. Just make them into patties and call it good to go.

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.

Middle Eastern Lamb Kebabs
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Ingredients
  1. 1 Lb Ground Lamb
  2. ½ Small Minced Onion
  3. 2 T Water
  4. 1 T Garlic Paste***
  5. 2 t Cumin
  6. 2 t Coriander
  7. 2 t Sumac
  8. 2 t Aleppo Pepper Flakes (More As Garnish)
  9. 2 t Dried Mint
  10. 1½ t Salt
  11. 2 T Cilantro (As Garnish)
  12. 8 Flat Skewers Soaked In Water
Instructions
  1. Soak 8 flat skewers in hot water.
  2. As you can see from the last picture I decided not to dirty yet one more bowl and just use my butcher paper as the bowl. Very easy and no muss, no fuss.
  3. Add garlic paste to water and mix well.
  4. If using a bowl and excluding mint, sprinkle each ingredient over meat including garlic water and mix thoroughly.
  5. Divide meat mixture into 8 equal portions (about 2-2¼ oz. each), form and skewer.
  6. Cook on medium 3-4 minutes, turn and repeat.
  7. After plating garnish with additional sumac, Aleppo pepper and mint.
  8. 8 Servings As Appetizer 1 Each
  9. 176 Calories, 9.6g Protein, 14.4g Fat, 1.2g Carbs, 0.1g Fiber, 1.1g Net Carbs
  10. 4 Servings As Dinner 2 Each
  11. 352 Calories, 19.2g Protein, 28.8g Fat, 2.5g Carbs, 0.3g Fiber, 2.2g Net Carbs
Notes
  1. People in Africa and the Middle East most often eat in larger groups of people sharing many small plates of food so one of these kebabs would be eaten and the rest passed around.
  2. I hope once you have tried these new spices you will knock yourself in the forehead and realized you could have had a V-8.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Italian Pork Chops

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Keto Italian Pork ChopsKeto Italian Pork Chops. These are delicious and very easy to prepare. I make and use my own sugarfree Dry Italian Herb Mixture in bulk because I use it for so many things but any Italian herbs you may have will work and here are just a few examples of the way I use mine:  Cheese Pizza,  Italian Parmesan Garlic Knots, Italian Chicken Drumsticks,  Italian Bubble Bread,  Italian Garlic Parmesan Wings, and the list goes on.

No story to tell regarding keto Italian pork chops, I just kind of threw this together after a long day of grocery store shopping. I don’t just go to one store, I usually go to three and have been known to go to four. By the end of the day I’m tired, have lots of foods to choose from, and not much energy left to cook.

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 Pork Chops
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Keto Italian Pork Chops
  1. 4 Pork Chops (Bone-In Or Boneless)
  2. Fresh Pepper
  3. 2 T Butter
  4. 1 T Olive Oil
Creamy Herb and Wine Sauce
  1. ¾ C Heavy Cream
  2. ½ C White Wine
  3. ¼ C Lemon Juice
  4. 2 t Garlic Paste***
  5. 1½ t Italian Herbs
  6. 1 t Chicken Base***
  7. ¾ t Dried Thyme (Divided)
Instructions
  1. Add butter & olive oil to pan on medium low until hot.
  2. Cook chops about 3-4 minutes per side and plate to rest.
  3. With a still hot pan, add ½ t thyme and everything but the heavy cream. Simmer until all but 1-2 T remain.
  4. Add heavy cream and reduce to desired consistency.
  5. Top chops with sauce and sprinkle with remaining thyme.
  6. 4 Servings
  7. 582 Calories, 36.1g Protein, 42.0g Fat, 1.7g Carbs, 0.1g Fiber, 1.6g Net Carbs
Notes
  1. Boneless about 6-7 oz. or Bone-In about 12 oz.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Southern Pecan Bread

2 Replies

Keto Southern Pecan BreadKeto Southern Pecan BreadKeto Southern Pecan BreadKeto Southern Pecan Bread. Why in heaven’s name this is called bread and not cake is a mystery to me. I found a recipe, was intrigued by the name, looked at the ingredients, and thought I could make it keto. At least for me this is not bread in any way shape or form.

As comparison the label to the left is the label from another recipe I found and of course it had massive amounts of sugar in it so, take a good look because mine is sugar-free. Keto southern pecan bread is the first keto dessert I have done since sometime last year but I have to say I’m glad I tried it because IT. IS. DELICIOUS. I very rarely eat sweets of any kind and the longer I have eaten keto~lowcarb (10 years) it has only become less and less.

God forbid, I managed to find myself in the Kitchen Kaboodle store in the middle of our “pandemic” and I went nuts. Besides picking up pre-ordered books and going to grocery stores I had not been inside a retail store for over 4 months and yes, I was like a kid in a candy store and how I got that sweet little Fat Daddio Bundt pan. If you ever decide to make Keto Monkey Bread this 7” puppy holds well over 2 cups and is the perfect sized pan and the same one I used for this recipe. If you’re not sure then make this in a 7”x7” pan and cut them into bars.

This keto southern pecan bread is plenty sweet enough all by its lonesome but…if you want to guild the lily feel free to drizzle the finished bread with Keto Rum Caramel Sauce and it is certainly not necessary. If…you happen to have Sugar-Free Maple Syrup then 1 T drizzled over a piece is fabulous because we all know maple and pecans make fabulous tasting foods together, and…one other suggestion would be to drizzle it with Keto Orange Sauce because you know, orange & pecan.

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.

Southern Pecan Bread
Print
Ingredients
  1. ¾ C Carbalose Flour
  2. 1 t Baking Powder
  3. ½ C Allulose***
  4. 6 T C Melted Butter
  5. 12 Drops Liquid Sucralose***
  6. 2 Eggs
  7. 1 Egg Yolk
  8. 2 T Heavy Cream
  9. ½ t Vanilla Extract
  10. 1 C Chopped Pecans
  11. 1½ t Butter For Pan
Instructions
  1. Preheat oven to 350°.
  2. Mix Carbalose flour and baking powder.
  3. Generously grease pan with butter .
  4. In a medium bowl, beat eggs, then beat in melted butter.
  5. Add sucralose.
  6. Slowly add and beat in Allulose,
  7. Slowly add in flour & baking powder. Mixture will be thick.
  8. Fold in pecans.
  9. Evenly distribute in pan and cook 20-21 minutes or until edges are barely lightly golden. Better underdone that overdone.
  10. Cool 5-6 minutes and invert onto serving plate. If it does not come out tap the pan several times to release it.
  11. 8 Servings
  12. 252 Calories, 6.3g Protein, 24.2g Fat 6.9g Carbs, 4.1g Fiber, 2.8g 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 imagining this done in a small loaf pan, sliced, toasted and slathered with butter, kinda like banana bread. Come to think about it, maybe that’s why this is called a “bread”.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mushroom Pork Chops

2 Replies

Keto Mushroom Pork ChopsKeto Mushroom Pork ChopsKeto Mushroom Pork Chops. Bought this gorgeous little pork chop at my meat market and let it sit in the fridge for several days before I decided what to do with it. I “future cook” which simply means when I need cooked mushrooms, I buy & cook 2½-3 lbs. at a time, fry them, portion them, and freeze them for use when needed. I do this with lots and lots of things. I had already bought some fresh thyme for another dish, I always have cooked bacon in the fridge for when I need it soooo…hence the birth of these spiffy little keto mushroom pork chops. Super easy to make and full, full, full of flavor.

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

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

Mushroom Pork Chops
Print
Ingredients
  1. 4 Pork Rib Chops Room Temperature (Bone-In or Bone Out)
  2. ½ Lb Sliced Mushrooms
  3. ¼ Lb Bacon
  4. 2 t Garlic Paste***
  5. ½ C Heavy Cream
  6. ¼ C Water
  7. 1 T Olive Oil
  8. 1 t Dried Thyme + More To Taste
  9. 1 t Chicken Base***
  10. ½ t Porcini Dust *** (Optional But Over The Top In Flavor)
  11. Salt & Pepper
  12. Fresh Thyme Leaves As Garnish
Instructions
  1. Lightly salt & pepper pork chops and bring to room temperature.
  2. Cook and crumble bacon. Reserve fat, set aside.
  3. Slice mushrooms and sauté in bacon grease on medium high heat. Set Aside.
  4. Add olive oil to large pan sauté on medium and cook to desired doneness. I cook my pork to no more than medium.
  5. Plate chops to rest.
  6. In smaller sauté pan add heavy cream, water, dried thyme, chicken base, garlic, mushrooms & bacon and reduce to desired thickness.
  7. Cream the chops and sprinkle with fresh thyme if using.
  8. 4 Servings
  9. 477 Calories, 30.3g Protein, 28.8g Fat, 2.8g Carbs, 0.6g Fiber, 2.2g Net Carbs
Notes
  1. If you don't have porcini dust then ¼ C of reconstituted dried porcinis work just as well.
  2. Had left-over fresh thyme leaves from another new recipe so if you don't have them no biggie.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/