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Low Carb Salads & Dressings

Low Carb Salads & DressingsLow Carb Salads & DressingsLow Carb Salads & Dressings

Low Carb Salads & DressingsLow Carb Salads & Dressings. I consider salads more of a catch all than anything else and for me it’s katy-bar-the-door when it comes to what I put into them and that can mean whatever you have in the fridge on any given day. I have been known to use a meat sauce as a dressing as well as dipping sauces. Low carb salads & dressings are kind of a catch all category and use dribs and drabs of things you have in the fridge.

All low carb salads & dressings on this site are diabetic friendly and include keto, low carb, paleo, and primal recipes. Vegans (probably) need not apply. All are made with real food for a healthier you. Please, eat well.

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 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.

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Low Carb Soups

Low Carb SoupsLow Carb SoupsLow Carb SoupsLow Carb SoupsLow Carb Soups.  Soups of all kinds and that certainly includes many, many low carb soups that have been a staple in mankind’s foods for 1,000’s of years. Soups are ubiquitous in every corner of world. Used by the European peasants for a hearty lunch, used by shepherds to sustain themselves for weeks or months out in the cold and rain and a good hearty porridge for morning.  Worldwide there are probably more soups and stews eaten daily than any other forms of food.  As you read some of the stories in each recipe you will see that because I tend to use a lot heavy cream I often eat low carb soups for dinner and maybe along with a small salad I can call myself good to go.

All low carb soups on this site are diabetic friendly and include keto, low carb, paleo, and primal recipes. Vegans need not apply. All are made with real food for a healthier you. Please, eat well.

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.

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Low Carb Appetizers

Low Carb AppetizersLow Carb AppetizersLow Carb AppetizersLow Carb AppetizersLow Carb Appetizers. Have you every walked into a restaurant, looked at the list of appetizers and said WOW, these all look so good I could get several and make a meal out them? You are not alone and I have done it dozens of times.  A good example, at least in my list, might be Crispy Pork Belly, Lemon Bacon Scallops, and the Chinese BBQ Pork Loin. When in a restaurant you actually may only get a few succulent bites but at home you can eat as much of any of the low carb appetizers that you want so, have a good time, eat hearty, and eat healthy.

 All low carb appetizers on this site are diabetic friendly and include keto, low carb, paleo, and primal recipes. Vegans need not apply. All are made with real food for a healthier you. Please, eat well.

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 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.

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ZeroCarb Spicy Chinese Mustard

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ZeroCarb Spicy Chinese MustardZeroCarb Spicy Chinese MustardZeroCarb Spicy Chinese Mustard. Yes, this is a carb-free as in zerocarb spicy Chinese mustard. Be careful with this stuff as it is blow-your-brains-out spicy and then again, I’m guessing that’s why you are here.  If you are tired of the crap you get with Chinese takeout (if you even eat Chinese take out) then this super easy recipe is for you. If you are so inclined to sweeten it (no don’t) you can sweeten to taste. I would suggest the recipe for Chinese BBQ Pork be served with this but it is also good with sliced pork on a good Lowcarb Bread or even on pulled pork mixed with the juices.

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

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

Spicy Chinese Mustard
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Ingredients
  1. 2 T Mustard Powder
  2. 2 t Tamari Sauce
  3. 2 t Sugar Free Rice Wine Vinegar
  4. 2 t Dijon Mustard
  5. 2 t Water+Additional To Dilute If Wanted After It Rests
Instructions
  1. Mix all ingredients and let sit at least 10-15 minutes. Add more water as needed.
  2. 4 Servings
  3. No Nutritionals-It's zero everything.
Notes
  1. Be careful, as this is serious sinus-burning stuff so start out timidly and go to more when you think you can.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Sherry Wine Vinaigrette

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Keto Sherry Wine VinaigretteKeto Sherry Wine VinaigretteKeto Sherry Wine VinaigretteKeto Sherry Wine VinaigretteKeto Sherry Wine Vinaigrette. If you don’t know much about cooking or how to make a simple salad dressing,  you can make this. It is an easy emulsion dressing with all the flavor in the world and takes 10 minutes to do.  Keto sherry wine vinaigrette will need a bit of time to marry the flavors but that’s just time sitting on your kitchen counter and no, it does not need refrigeration and you can be doing other things while all this magic happens.

I have shown and used both the sherry and red wine vinegar because I think they make a good combo.  The sherry is much more mellow than any vinegar would be, but you also need a bit of vinegar for bite.  Wait until you taste this…you’ll see what I mean.

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

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

Sherry Wine Vinaigrette
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Ingredients
  1. 8 T Olive Oil
  2. 3 T Sherry Wine
  3. 1T Red Wine Vinegar
  4. 2 t Dijon Mustard
  5. 2 t Garlic Paste***
  6. 1 Minced Shallot
  7. ½ t Salt
  8. ¼ t Pepper
Instructions
  1. Add sherry wine, vinegar, garlic, mustard, salt, and mix well.
  2. Let sit a minute or two to dissolve the salt as it doesn't dissolve well in oil.
  3. Meanwhile, mince the shallot.
  4. Begin very slowly adding a bit of oil at a time and whisking briskly and constantly until all oil is used and dressing is thickened and holds the oil in suspension.
  5. Whisk in shallots and pepper and that's all folks.
  6. Taste and correct any seasoning and remembering you will be adding lettuce and any number of unseasoned veggies.
  7. It will taste "young" to begin with, and as it sits...well you'll see.
  8. Allow to sit on counter at least 3-4 hours and all day is great too.
  9. 6 Servings
  10. 179 Calories, 0.2g Protein, 18.7g Fat, 20g Carbs, 0.0g Fiber, 2.0g Net Carbs
Notes
  1. This dressing will go on about any salad (not fruit) and the addition of Parmesan will send it over the top.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chicken Rice Soup

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Keto Chicken Rice SoupKeto Chicken Rice SoupKeto Chicken Rice SoupKeto Chicken Rice SoupKeto Chicken Rice Soup.  It probably goes without saying that this soup has NO rice in it but…it does have cauliflower rice.  I don’t normally do too many soup recipes without heavy cream in them and this no exception.  Not only does it add extra fat, it just plain tastes better and can easily end up as a soup for dinner rather than something light before eating.  I love soups and one of things I like is how very easy they are to make, keto chicken rice soup is no exception, and it should come together quickly.  I made this with ½ a roasted chicken (what I called Jekyll & Hyde) and also retained about ½ the schmaltz (fat rendered from chicken) to smear all over my chicken and to put into the soup.  I don’t much care for dried out old chicken so, at least for me, the fat helps, let alone the rich flavors it adds. If you can get your hands on a RossDown Chicken it is the best I have ever eaten.  It’s a Canadian product and I have found it in several Halal and Middle Eastern markets here in Portland.

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 Cauliflower Rice Soup
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Ingredients
  1. 2 T Butter (Or Olive Oil)
  2. 1 Small Onion Finely Diced
  3. 1 Small Carrot Finely Chopped
  4. 2 Large Celery Stalks Cut On The Bias
  5. 4 C Pulled Chicken (About 1 Whole Chicken)
  6. 5 C Water
  7. 1 C Heavy Cream
  8. 4 C Riced Cauliflower (About 1 Medium Head)
  9. 2 T Dried Parsley
  10. 2 t Dried Thyme
  11. 2 T Chicken Base***
Instructions
  1. Add butter to large pot, add diced onions, chopped carrots, & diced celery and sweat about 10 minutes.
  2. Add water and rest of ingredients reserving chicken and cream.
  3. Simmer until veggies are tender. Add heavy cream to heat.
  4. Add chicken to heat.
  5. 8 Servings
  6. 304 Calories, 19.7g Protein, 21.8g Fat 4.8g Carbs, 1.9g Fiber, 2.9 Net Carbs
Notes
  1. As pretty much all soups love to sit in the fridge this is no different. Of course you can serve it immediately and it also improves with a day or two under refrigeration.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Blue Cheese Garlic Butter

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Keto Blue Cheese Garlic ButterKeto Blue Cheese Garlic ButterKeto Blue Cheese Garlic Butter.  You know, we may never have realized it but if you have ever ordered steak in a restaurant chances are you have been served a compound butter a time or two.  Often enough it may arrive as a little puddle of something on top of your steak but boy oh boy, it sure was good. Compound butters are small but powerfully flavored allies in the meat world. Can you use a keto blue cheese garlic butter with vegetables?  Yes, of course you can but it just isn’t done that often because as garlic cooks it also mellows to milder, you probably would not want blue cheese in it and as a compounded butter you get the bite and flavor of GARLIC which, with a steak or meat of some kind is sometimes just what you want.  Coupled with an off the outside grilled steak?  Ooh La La La La La La.

One of the really nice things about a compounded butter is how wonderfully they freeze for use at another time and when you don’t have the time to throw a sauce together.  Just take your log out of the freezer, let it sit for 15 minutes, slice what you need and pop it back into the freezer for next time.

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.

Compound Garlic Butter
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Ingredients
  1. 8 T Butter (1 Stick)
  2. ¼ C Finely Chopped Green Onion Tops
  3. 2 Oz Good Meltable Blue Cheese
  4. 2 T Garlic Paste***
  5. ¾ t Salt
  6. ½ t Pepper
Instructions
  1. Bring butter to room temperature.
  2. Mince green onion, and by the time you are finished it will probably be about 1 T.
  3. Add garlic paste, onions, salt & pepper to butter and mix thoroughly.
  4. Lay down a piece of film and put a log shaped blob of butter a bit longer than your original stick of butter.
  5. Now gently roll the log as tightly as possible and when finished twist the ends which should give you some semblance of a “log”. Roll again gently to make it round.
  6. Put onto flat surface and refrigerate until hard.
  7. Slice off about 1 teaspoon rounds and serve 2-3 rounds per steak.
  8. 12 Servings
  9. 94 Calories, 0.9g Protein, 9.9g Fat, 0.7g Carbs, 0.1g Fiber, 0.6g Net Carbs
Notes
  1. Freeze any left-over log.
  2. The minuscule carbs are mostly in the garlic paste.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chocolate Mocha Pie

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Keto Chocolate Mocha PieKeto Chocolate Mocha PieKeto Chocolate Mocha PieKeto Chocolate Mocha Pie. This is another one of those desserts that I find difficult understanding how something so good can be keto but it is. Keto chocolate mocha pie is rich, decadent, fabulous and doesn’t need to be saved for special occasions. Except for baking the crust this is a cold pie and keeps well in the fridge but I’m guessing it will not last long anyway.  Despite how the recipe card looks this is a very, very easy pie to make.

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

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

Chocolate Mocha Pie
Print
Crust
  1. 1¾ C Almond Flour
  2. ½ C Ground Pecans
  3. ½ C Allulose*** (Paleo) Or 9 Drops Liquid Sucralose***
  4. ½ C Melted Butter
Filling
  1. 1 Divine 85% Chocolate Bar
  2. 4 Eggs (Divided)
  3. ⅓ C Hot Water
  4. 1½ t Instant Coffee (More If Stronger Coffee Flavor Is Wanted)
  5. 2 t Vanilla Extract (Divided)
  6. 1½ C Heavy Cream
  7. ½ C Allulose or 12 Drops Liquid Sucralose (Or ½ C Sweetener Divided)
Crust
  1. Preheat oven to 350°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans, Allulose and process until pecans are ground.
  4. Add pecan mixture to almond flour stirring well, then mix in melted butter.
  5. Press into an 8” glass pie dish all the way around and to the top just like any regular pie crust.
  6. Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5 additional minutes or until it starts to turn slightly brown. If it has puffed up again knock it back down. Put on counter to cool completely.
Filling
  1. Finely chop chocolate bar. You don’t want it chunky as your chocolate mixture won’t end up being smooth.
  2. Line up 3 bowls-2 medium and 1 large.
  3. Separate eggs making sure not to get any yolk in the whites. I do try to gently take the chalazae off the yolks as I don't want hard little cooked knots in my mousse.
  4. Put whites into 1 medium bowl and yolks into the large bowl, adding coffee, water, and or ½ of your sweetener.
  5. On medium low and whisking constantly, cook coffee yolk mixture until pretty hot and very frothy. Don’t worry, the eggs shouldn’t scramble because of the water content but you need it hot enough to eventually melt the chocolate.
  6. When yolk mixture is hot enough remove from heat, add 1 t vanilla, add grated chocolate all at once stirring to cover all chocolate, let it sit a minute or so and whip until all chocolate is thoroughly melted. Allow mixture to cool and it shouldn’t take too long. Chocolate will be very, very thick.
  7. Meanwhile, back at the ranch, first beat egg whites to stiff peaks. Making sure chocolate is cooled, FOLD in egg whites ½ at a time until well incorporated.
  8. In second medium bowl, beat whipping cream. Add vanilla & last 6 drops of sucralose or the other ½ of your sweetener.
  9. FOLD ⅔ of whipped cream into mixture until all is well incorporated and add to pie shell. Cover filling with remaining whipped cream and refrigerate until ready to eat.
  10. 10 Servings
  11. 492 Calories, 9.4g Protein, 46.5g Fat, 9.8g Carbs, 4.3g Fiber, 5.5g Net Carbs
Notes
  1. Before filling crust, make sure it is loose in the pie dish. It should not stick but once it's filled it might just a bit and that's not what you want.
  2. Not that this pie takes very long to prepare, but you can always make the crust ahead of time.
  3. If assembled just before service the crust will stay crunchy.
  4. Sorry for the crummy picture but hey, I'm a chef not a photographer and it shows quite well here.
  5. I sprinkled a little espresso powder on the pie---BIG mistake unless you do it just before serving as it immediately started to "melt". Probably best to use cocoa powder instead.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Ranch Dressing

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Keto Ranch DressingKeto Ranch DressingKeto Ranch DressingKeto Ranch DressingKeto Ranch DressingKeto Ranch Dressing. I distinctly remember where I was and what restaurant we were in, the very first time I ever tasted buttermilk ranch dressing. It was probably in about 1978-79 in a kind of upscale steakhouse joint just to the right off I-25 headed north in the Denver Tech Center.  You know the routine; waitress lists off the salad dressings and then tell us about this new dressing called buttermilk ranch.  I bit, ordered, and oh Lordy, It. Was. So. Good.  Of course I had never had anything even close and was obsessed to figure out how to make it. I never did need to learn to make it on my own because the next thing you know it was being shown at all the restaurant shows and it was suddenly available everywhere.  Now, it had actually been invented by a dude ranch owner in the 1950’s but as I used to eat in a lot of different restaurants, I had never come across it until this time. One of the first things you see in the ingredients list on a ranch dressing dried powder packet is sugar in the form of maltodextrin and though mine tastes like the original ranch I had had, it does not have any added sugar.

The reason I finally made my own keto ranch dressing from scratch all these years later is that I wanted to do a recipe for Chicken Milanese and I wanted it sugar-free.  I also eat Buffalo Wings from time to time and now…I have my very own keto ranch dressing so I made wings the  next night.  I would like to give a huge shout-out to Chef Taffiny Elrod from NY who became a real life friend from Twitter when she came to Portland to attend a conference a couple of weeks ago. Met and had a fabulous dinner at Ox restaurant after. Ran into Nora Gedgaudas  that night, we spoke briefly, and you know if Nora eats at Ox it’s a gonna be good.  Taffiny and Nicole gave me my own swag bag with a couple of cheeses and some of it is in the upper left picture.

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.

Ranch Dressing
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Ingredients
  1. 2 T Heavy Cream
  2. 2 T Water
  3. 1 T Buttermilk Powder
  4. ½ C Mayonnaise
  5. ¼ C Full Fat Sour Cream
  6. 1½ T Dried Parsley Flakes
  7. ½ T Lemon Juice
  8. 1 t Maggi Seasoning (More To Taste Later If Needed/Wanted)
  9. 1 t Nutritional (Torula) Yeast (This Is The Secret Ingredient)
  10. ¼ t Garlic Powder
  11. ¼ t Onion Powder
  12. ¼ t Fresh Ground Pepper
Instructions
  1. Mix first three ingredient.
  2. Add rest of ingredients, mix well, refrigerate for at least 4 hours and overnight is best.
  3. 8 Servings 2 T
  4. 119 Calories, 0.5 Protein, 13.3g Fat 0.8g Carbs, 0.1g Fiber, 0.7 Net Carbs
Notes
  1. Torula yeast is umami on steroids and can be found in most grocery stores that sell bulk foods because...it is a secret ingredient in most vegan food.
  2. This will make 1 C dressing which is about the amount you get in a bottle of store-bought stuff. If you decide you love this dressing it is probably a good idea to double the recipe because 1 C is not enough. Besides being better than Ranch Dressing making your own is a lot cheaper.
  3. Do use freshly ground pepper~it makes a big difference.
  4. To use as a dip instead of a dressing just omit 1 T Water. It should be plenty thick enough.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Ranch Chicken Milanese

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Keto Ranch Chicken MilaneseKeto Ranch Chicken Milanese.  Don’t think for one minute that I don’t look at recipes on the internet because I do…and lots of them. Most don’t interest me much but I came upon a Ranch Milanese with radishes & cucumbers as garnish which sounded sort of interesting to me.  The problem with nearly every recipe are the attending carbs in flour, panko crumbs, etc. which we are not interested in so…I have changed the high carby ingredients and it actually sounds better and probably tastes better than the original.

Yes, I do have Maggi seasoning sauce and the original recipe says it can be swapped out with soy sauce.  There is a HUGH difference in flavors and I used the Maggi. You may have been lucky enough at some point in your life to have eaten Kewpie Mayo and it is my belief the Maggi sauce makes this taste like Kewpie mayo. I also always have Aleppo pepper, use it extensively, and suggest you might get a little to try. It is available from most any Middle Eastern grocery store.  I believe once you have tried it, you too will always want it around. If you look closely at the buttermilk (Bulgarian) it is 3.5% butterfat and thick as mud. It you drink buttermilk, it is absolutely divine. It’s a bit tangier than the regular old anemic stuff but in my opinion it’s so much better.  I then freeze it in 2 T cubes and have when needed. Sadly, I can no longer get this buttermilk but…I now have an even better substitute…powdered buttermilk and it is now reflected in the recipe.

You may have left over ranch dressing and we all know the things you can do with it like;  dress a salad, add some cheese and bacon to use as a dip with veggies, serve it with Buffalo Wings and…you can always have Keto Ranch Chicken Milanese again. It’s best to make and refrigerate your dressing the day before using to be sure your flavors are mixed, mellowed, and married and it should only take you no more than 5 minutes to make it. I did use radishes as I wanted to show off my watermelon radishes but they are not necessary and not in the recipe. The tang of the vinegar coupled with the cucumbers is however, essential to the overall flavor of 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.

Ranch Chicken Milanese
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Dressing The Day Before
  1. 2 T Heavy Cream
  2. 2 T Water
  3. 1 T Buttermilk Powder
  4. ½ C Mayonnaise
  5. ¼ C Full Fat Sour Cream
  6. 1½ T Dried Parsley Flakes
  7. ½ T Lemon Juice
  8. 1 t Maggi Seasoning (More To Taste Later If Needed/Wanted)
  9. 1 t Nutritional (Torula) Yeast (This Is The Secret Ingredient)
  10. ¼ t Garlic Powder
  11. ¼ t Onion Powder
  12. ¼ t Fresh Ground Pepper
Chicken
  1. 4 Boneless Skinless Chicken Thighs (Room Temperature)
  2. 1½ C Ground Pork Rinds
  3. ⅓ C Parmesan Cheese
  4. 1 Egg Room Temperature
  5. 2 T Sour Cream
  6. ½ C Olive Oil
  7. ½ Cucumber Very Thinly Sliced
  8. 2 Radishes Very Thinly Sliced (Any Radish Will Work)
  9. 2 T White Distilled Vinegar
  10. Pinch Of Salt
  11. Salt & Pepper
  12. Aleppo Pepper
Dressing
  1. Mix first three ingredient.
  2. Add rest of ingredients, mix well, refrigerate for at least 4 hours and overnight is best.
Chicken
  1. Peel and very thinly slice cucumber and radishes, add pinch of salt and drizzle with vinegar. Set aside. As they sit they will soften.
  2. Pound room temperature chicken thighs to even thickness and sprinkle top side with salt & pepper.
  3. Beat sour cream and egg until smooth. Put on large plate.
  4. Mix Parmesan cheese and pork rinds and put on another large plate.
  5. Have a 3rd large plate ready.
  6. Coat thighs with egg mix and then dredge in pork rinds and put onto the 3rd plate.
  7. Heat olive oil in a large sauté pan on medium, add thighs and cook to golden brown, 4-5 minutes, turn and repeat.
  8. Plate chicken, drizzle cutlets with ranch dressing, top with cucumbers to the side, then drizzle with a little more sauce. Sprinkle with Aleppo pepper.
  9. 4 Servings
  10. 832 Calories, 40.6 Protein, 75.9g Fat 3.5g Carbs, .6g Fiber, 2.9 Net Carbs
Notes
  1. Nutritionals include ranch dressing and you may have about ½ of it left. Make a salad or use as a dip with wings.
  2. You will also probably have a bit of egg left over and there is nothing to do but toss it. Better to have too much than not enough.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Italian Chicken Drumsticks

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Keto Italian Chicken DrumsticksKeto Italian Chicken DrumsticksKeto Italian Chicken DrumsticksKeto Italian Chicken Drumsticks.  I’m about out of stories regarding chicken drumsticks as this is the 4th and last one so if you are interested in the stories you will need to visit each of them.  I can say one thing though, whatever keto kitchen heaven smells like, this has got to be it. Garlicky, cheesy, herby heaven. The other three keto chicken drumstick recipes include Asian,  Greek, and Mexican and all of them are terrrrific. I do use my own recipe for Italian Herbs because not only it it so spot on…it has no sugar in it.  But if you have your favorite Italian herbs then by all means use them.  Keto Italian Chicken Drumsticks for the win.  You better believe that all that fresh basil (including the garnish) was eaten.  Have you ever had salted tomato with a leaf of basil on it?  It’s another taste bud heaven.

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 Chicken Drumsticks
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Ingredients
  1. 12 Chicken Drumsticks
  2. ⅓ C Olive Oil
  3. 3 T Parmesan Cheese
  4. 1 T Garlic Paste***
  5. 1 t Dried Basil
  6. 1 t Garlic Powder
  7. 1 t Dried Thyme
  8. 1 t Dried Oregano
  9. 1 t Dried Rosemary
  10. 1 t Dried Marjoram
  11. ½ t Black Pepper
  12. ½ t Salt
  13. Pinch Red Pepper Flakes
  14. 1 Oz. Slivered Fresh Basil Leaves (As Garnish)
Instructions
  1. Preheat oven to 425°.
  2. Place oil and garlic paste in a large plastic bag, mixing well. Add drumsticks and massage well.
  3. Allow to sit on counter and bring to room temperature.
  4. Mix all herbs with Parmesan cheese.
  5. Lay out chicken in foil lined 9"x13" glass baking dish sprinkle front & back with herb mix and bake 45 minutes.
  6. Sprinkle with cut basil.
  7. 6 Servings 62% Fat
  8. 486 Calories, 45.7g Protein, 33.6g Fat, 0.9g Carbs, 0.1g Fiber, 0.8g Net Carbs
Notes
  1. The herb amounts are for this recipe only and will yield about 3 T. If you wish to make more of it then please see the recipe listed above for Italian Herbs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Monkey Bread

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Keto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey Bread.  It’s been a whirlwind of recipes since I came up with Keto Rum Caramel Sauce.  and this will probably be the last recipe for more than a couple of reasons but have given you enough to branch out and come up with your own.  I have had this recipe for keto monkey bread on the drawing board for about 5-6 months.  It’s not that I’m not busy because I am, but one would think that with all the other new Carbalose Flour dessert recipes I have done recently, that I should have done this before now.  Every once in a while I have to hit myself in the head and say oops, I coulda had a V-8.  This is one of those times.  My problem was getting the nut mixture in between the little dough balls and of course it really turned out not to be a problem at all.  Several months ago I did a recipe for Rich Rum Sticky Buns and this keto monkey bread uses nearly identical ingredients (a bit more butter) and just put together a little differently.  So stop monkeying around and get to makin.  I have shown the keto monkey bread on a couple of plates but the idea is really to individually pull each ball by hand and eat it.  Incredibly, it is not sticky, yes it is messy, and your kids will love eating it with their fingers.  I personally think about 4 balls is plenty enough as they are filled with so much fat but…that is up to you. Really easy to eat and very easy to overeat because of the oh-so-high fat content.

That sweet little 8″ angel food cake pan is something I have had for 45-50 years so keep that in mind when choosing your cake pan size.  I have found the perfect 7″ tube/bundt pan by Fat Daddio on Amazon for 15.99.

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.

Monkey Bread
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Caramel Topping
  1. ¼ C Butter
  2. ½ C Allulose***
  3. ¼ C Heavy Cream
  4. 2 T Sugarfree Maple Syrup***
  5. 1 T Rum
  6. ½ t Vanilla Extract
  7. ⅔ C Un-Toasted Chopped Pecans (To Be Used Later)
  8. 1 t Butter (To Be Used Later)
Nut Filling
  1. ½ C Pecans
  2. ¼ C Allulose***
  3. 1½ t Cinnamon
  4. 6 T Melted 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. 1 Large Beaten Egg
  10. 2 T 40% Heavy Cream
  11. 2 T Melted Butter
  12. 12 Drops Liquid Sucralose***
  13. ⅓ C Warm Water + More As/If Needed 1 T At A Time
  14. 1½ T Yeast
  15. ½ t Sugar
  16. 1 t Orange Extract (This Is An Important Essential Ingredient)
  17. 1 t Butter (To Grease Bottom Of Pan)
Caramel Topping
  1. In a small sauce pan barely, and I mean barely, melt butter, add the allulose a little at a time until all is incorporated. (It’s gonna look ugly to begin with).
  2. Bring to very slow simmer, stirring occasionally and cook for about 8-10 minutes or until beginning to turn golden brown. It will begin to darken and get a little thicker. Now add heavy cream, syrup, rum & vanilla and simmer until as thick as you want it. (Additional 8-10 minutes and remembering that it will thicken further as it cools).
  3. The idea is to have an overall bit of bubbling for the total cooking period.
  4. If you have everything ready this can be made while you are baking your monkey bread.
  5. Cool to warm.
Nut Filling
  1. Put pecans, cinnamon, and Allulose in small processor and grind until nuts are finely ground. Set aside. This can be done a day or two ahead of assembly and trust me, it’s easier. I do mine the night before and it only takes a couple of minutes at most to do.
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, orange extract, and melted butter to top of bloomed yeast.
  5. Beat egg and add cream.
  6. Add egg mixture to bloomed yeast mixture.
  7. Start processor, add liquids, and process for 1-2 minutes or so.
  8. If needed, add more water 1-2 T at a time.
  9. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky to begin with and as you are cutting and forming dough to put into your pan it will then end up pretty much non-sticky. It's kind of like magic.
  10. Place dough in a small round pan, cover with film and let rise about 15 minutes.
Final Assembly
  1. Preheat oven to 350°.
  2. Begin bringing caramel sauce to room temperature (if already made) and when ready, heat slightly until warm and slightly liquified to drizzle over finalized monkey bread.
  3. As lightly as is possible grease bottom of pan with 1 t butter. Evenly distribute ⅔ C un-toasted chopped pecans (they will get roasty-toasty in the oven). Butter is to hold the pecans in place more than anything else as the monkey bread will slip out with no help after baking.
  4. Invert dough onto countertop (or your trusty Silpat is perfect), cut dough in half and them cut into 24 pieces. Repeat with second half of dough for a total of 48 pieces.
  5. Working quickly and as best you can roll into balls and they DO NOT need to be perfect. (See Picture)
  6. Place 24 dough balls in kind of a zigzag around the bottom and on top of the pecans. Sprinkle with ½ of the nut filling and then drizzle with ½ the melted butter. Repeat with last 24 dough balls, nut filling and butter.
  7. Cover and allow to rise for about 20 minutes.
  8. Place monkey bread in oven for 25-30 minutes.
  9. Invert onto small serving plate with the pecans on top.
  10. Allow to cool for 6-8 minutes.
  11. Drizzle warmed caramel topping all over top & down the sides and voilà, it’s ready.
  12. 12 Servings
  13. 279 Calories, 6.6g Protein, 26.3g Fat, 9.3g Carbs, 5.7g Fiber, 3.6g Net Carbs
  14. 8 Servings
  15. 418 Calories, 9.9g Protein, 39.5g Fat, 14.0g Carbs, 8.6g Fiber, 5.4g 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 (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/