Tag Archives: ketogenic recipe

Low Carb Celery Root Hash Browns

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Low Carb Celery Root Hash BrownsLow Carb Celery Root Hash Browns.  So the story behind hash browns or hashed brown potatoes goes something like this:  A potato that has been shredded or riced (usually from leftover baked potatoes) and fried in a pan with some kind of oil or butter.  About the only difference I can make out between hash browns and home fried potatoes is the shape of the cut and what you can do with them.  Since I do not eat potatoes in any form but I do like to have breakfast for dinner once is awhile these celery root hash browns are just the ticket.  Yes, you can doctor up hash browns and serve eggs atop but they are usually served kind of plain Jane and so are these.   Super easy  to fix in a pinch when you don’t know what else to do for a last minute meal.  If you want to play doctor here is the recipe for Loaded Celery Root Home Fries and here is another other recipe using celery root Dilled Celery Root which also makes an easy side dish and is a great accompaniment to Stuffed Shrimp.

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.

Celery Root Hash Browns
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Ingredients
  1. 1 Large Celery Root (About 1-1½ Lbs Cleaned)
  2. ¼ C Butter
  3. Salt & Pepper To Taste
Instructions
  1. Shred celery root in processor.
  2. Heat butter to fragrance, add celery root, fry until dark golden brown, turn and fry on other side.
  3. Salt and Pepper to taste.
  4. 4 Servings
  5. 144 Calories, 1.6g Protein, 11.5g Fat, 9.0g Carbs, 2.0g Fiber, 7.0g Net Carbs
Notes
  1. The celery root will not stick together very well as it has very little starch but it will cook down quite a bit as it does have moisture in the form of water. No, it should not spit at you.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Hot Crossed Meatloaf

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Hot Crossed MeatloafLow Carb Hot Crossed MeatloafLow Carb Hot Crossed Meatloaf

 

 

Low Carb Hot Crossed Meatloaf.  Have you heard of hot cross buns?  Well, this is my version of Hot Crossed Meatloaf.  That beautiful bacon is courtesy of Ben Meyer butcher/owner of The Old Salt Marketplace restaurant here in Portland and right down the street from me.  You won’t know this but I took a pig butchery class and my partner (lucky me) was Ben.  I have, over the last several years, become more and more dependent on getting my meats from their butcher shop.  I can’t begin to count the times I have had dinner with friends there and I have NEVER had anything that wasn’t to die for good. Their jowl bacon?-don’t even get me started.  I had the bacon custom cut to ¼ inch thick and actually finished it with my torch.  Whoa, what flavor.  You will probably finish yours under the broiler but torched?  Oh boy is it good.

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

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

Hot Crossed Meatloaf
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Ingredients
  1. ½ Lb 20% Hamburger
  2. ½ Lb Ground Pork
  3. 4 Slices Bacon
  4. 1 Egg
  5. ½ C Minced Onion
  6. ¼ C 40% Heavy Cream
  7. ¼ C Water
  8. 1 T Garlic Salt
  9. 1 t Salt
  10. ½ t Pepper
Instructions
  1. Preheat oven to 350°.
  2. Mix egg, onion, heavy cream, water and spices in a bowl.
  3. Sprinkle in both meats and mix thoroughly.
  4. Mound the meat mixture into a 1½”x7” round pan. (Square will work as well)
  5. Begin tucking one piece of bacon, then another until you have what looks like a spoked wheel.
  6. Put into oven and bake 30-35 minutes.
  7. Your bacon may not be crisp and if not, turn on the broiler and broil until you get desired crispness.
  8. 4 Servings
  9. 453 Calories, 34.0g Protein, 32.4g Fat, 2.1g Carbs, .4g Fiber, 1.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Crispy Chicken Under Onion Shroom Cream

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Low Carb Crispy Chicken Under Onion Shroom CreamLow Carb Crispy Chicken Under Onion Shroom Cream. No white meat here but instead  crispy thigh meat and it’s a match made in heaven.  We are going to combine some of the recipes found on this site, add a few ingredients and oh well, you’ll see.  Not sure about all of you out there but for me I can get tired making some of the old recipes month after month and then year after year.  I like to mix things up making different tastes and this is one of those mix-mash-ups.  My gravies never have flour in them and they are pretty much very high fat as I use reduced 40% heavy cream.

You will need the recipe for Crunchy Deep Fried Chicken Chips and then we’ll make the gravy.  You can mix up the mushrooms you use and at least for me, and because I have them and grind my own dust, I will be adding porcinis as dust.

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.

Crispy Chicken Under Onion Mushroom Cream
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Ingredients
  1. 1 Recipe Crunchy Deep Fried Chicken Chips
  2. 1 Large Slivered Onion
  3. 1 T Butter
  4. 1 T Olive Oil
  5. ½ Lb Mushrooms
  6. 2 T Butter
  7. 2 T Olive Oil
  8. 2 C Heavy Cream
  9. 2 t Chicken Base
  10. 1½ t Porcini Dust
  11. 1 t Pepper
Instructions
  1. Slowly caramelize onions in butter/oil mix. Remove and set aside.
  2. Sauté mushrooms in butter/oil mix. Remove and set aside.
  3. Add rest of ingredients reducing cream slightly, add back onions, mushrooms and heat.
  4. Top chicken chips.
  5. 6 Servings
  6. 919 Calories, 44.6g Fat, 40.6g Protein, 5.8g Carbs, .7g Fiber, 5.1g Net Carbs
Notes
  1. Nutritionals include the chicken chips.
  2. Want a more herby sauce? Add the ones you like.
  3. Want wine? Add it.
  4. Like bacon? Crumble some in.
  5. Rather have the sauce with pork? Go for it.
  6. Rather have the sauce on a steak? Use a steak.
  7. Your kids like meatballs? Yep, great with meatballs too.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Mexican Cheese Taco Salad

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Low Carb Mexican Cheese Taco SaladLow Carb Mexican Cheese Taco Salad. You are looking at is a tortilla shell made completely out of cheddar cheese and it is the base of this Mexican salad.   Once you have made the “tortillas” you are home free.  The rest of the ingredients are simple enough and easy to find.  Not only is this pretty simple to make it is also a great visual mix of colors.  If you want to use my recipe for Creamy Avocado Dip  which will add a taste of cilantro it won’t hurt my feelings any, but Guacamole is certainly just as good.  The recipe is for one person so if you are making this for more than two people the cheese tortillas can be made ahead and filled later.  For that full Mexican experience with your low carb Mexican cheese taco salad you may want to add Mexican Cornbread as a side to your salad.

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.

Mexican Cheese Taco Salad
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Ingredients
  1. 1 Cheese Tortilla Made With 2½ Oz. Grated Cheddar Cheese (Or Your Choice)
  2. Good Size Handful Of Torn Lettuce Greens
  3. ¼ Lb. Pulled Chicken Meat
  4. ⅓ C Diced Tomatoes
  5. ½ Diced Avocado
  6. 2 T Chopped Black Olives
  7. 2 T Chopped Green Onion Tops
  8. 2 T Minced Red Onion
  9. 1 Oz Grated Cheddar Cheese
  10. 3 T Salsa Or Picante Sauce
  11. 2 T Sour Cream
  12. 2 T Creamy Avocado Dip Or Guacamole
Instructions
  1. Begin heating a medium size non-stick skillet and sprinkle the grated cheese evenly on bottom letting it go for awhile. It will begin to bubble all over and continue to cook until it begins to hold its structure at the edges. Let it cook another 2-3 minutes. You should end up with about 2 t of cheese oil and you can drain this off before forming into the bowl or...drizzle in on your lettuce.
  2. Working quickly and expecting it to be very hot put into bowl pushing to form a center dish. (Indentation) The tortilla will cool very quickly. If you fail at this the first time all is not lost. Just leave it in the bowl and nuke it for 30 seconds and it will soften again enough to form it.
  3. Put lettuce on bottom, chicken next and kind of start layering upward. Drizzle salsa over salad and top with dollops of sour cream and guacamole.
  4. 1 Serving
  5. 761 Calories, 58.5g Protein, 52.8g Fat, 14.3g Carbs, 4.1g Fiber, 10.2g Net Carbs
Notes
  1. This is a substantial all in one meal.
  2. This is the first recipe I have listed fat grams and I will continue to do so. You can see I am not kidding when I say my recipes are high fat. This one is 62%.
  3. Personally I like a couple tablespoons of chopped pickled jalapeno peppers to zip things up a little.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Spaghetti Squash Traditional Tomato Sauce

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Low Carb Spaghetti Squash With Traditional Tomato SauceLow Carb Spaghetti Squash Traditional Tomato Sauce. This is about as low carb as you can make spaghetti squash with tomato sauce. Tomatoes, if using enough to make a sauce, inherently have carbs and for that matter so does spaghetti squash.  I do not eat this often nor do I eat any more than one serving but it is so, so good and if you happen to have the Italian Dipping Oil Herbs you are already halfway home. One half order actually makes a very nice dinner side accompaniment. The sauce is also very good on Spaetzle.

Another great addition to this basic recipe is one of these wonderful Large Meatballs.

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.

Traditional Spaghetti Squash With Tomato Sauce
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Ingredients
  1. 2¼ C Cooked Spaghetti Squash
  2. 1 Can Diced or Crushed Tomatoes (I Use Diced-I Like It Chunky)
  3. ½ C Slivered Onions
  4. ½ C Sauteed Mushrooms
  5. ½ C Water
  6. 2 T Good Red Wine
  7. 1 t Crushed Garlic***
  8. 1 t Dried Italian Herbs
  9. ¼ t Dried Basil
  10. ½ t Salt
  11. ¼ t Pepper
  12. Sprinkled Guar Gum (Trust Me It Doesn't Take Much)
  13. 2 T Olive Oil
  14. 2 T Parmesan Cheese
Instructions
  1. Excluding squash dump first 10 ingredients in sauce pan, cover and bring to very low simmer for at least an hour and/or until onions are totally translucent.
  2. Sprinkle a very tiny amount guar gum to thicken sauce. (I use an old salt shaker)
  3. Top squash with sauce, drizzle with 1 T olive oil, & sprinkle with 1 T Parmesan cheese.
  4. Eat it up.
  5. 4 Servings
  6. 113 Calories 1.3g Protein, 7.0g Fat, 11.2g Carbs, 2.5g Fiber, 8.7g Net Carbs
  7. 2 Servings
  8. 225 Calories, 2.5g Protein, 14.0g Fat, 22.3g Carbs, 5.0g Fiber, 17.3g Net Carbs
Notes
  1. To extend this dish a bit add ¼ lb. hamburger to sauce or top with meatballs which will add no additional carbs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Porcini Wine Cream

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Low Carb Porcini Wine CreamKeto Porcini Wine Cream. This is the same basic sauce as the Porcini Cream except we are subbing chicken base for beef base and adding dry white wine. You are looking at a beautiful veal loin chop and the smooth version is over the Easy Chicken Cordon Bleu.  Stuff a Flaxseed Meal Crêpe with anything savory and top it with keto porcini wine cream…Oh Good Grief.  There are a million (not really) variations of this sauce and I have probably, at some time or another, used them in the restaurant.  It gets kind of fun to name a dish if you are using it as a nightly or weekly special. You also might try smothering Spaetzle & adding lots of fresh cracked pepper.  OK, my mind is going nuts thinking about all the possibilities so…let your own minds wander a little-mine needs a rest.

You might take a quick peek while you’re here looking  Biscuits, Eggs & Sausage Gravy

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.

Porcini Wine Cream
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Ingredients
  1. ¼ C Heavy Cream
  2. ¼ Hot Water
  3. 1 T Dry White Wine
  4. ¼ t Chicken Base
  5. ¼ t Porcini Dust Or ¼ Oz Crushed Dried Porcini Mushrooms
  6. ⅛ t Pepper
Instructions
  1. If using dried porcini mushrooms add them to hot water 10-15 minutes or until softened. DO NOT throw the liquor away, put it into the cream.
  2. If using porcini dust disregard the hot water. and add all ingredients to sauce pan, reducing slightly.
  3. 1 Serving
  4. 260 Calories, 0.0g Protein, 24.0g Fat, 0.2g Carbs, 0.0g Fiber, 0.2g Net Carbs
Notes
  1. As recipe is for 1 serving simply multiply by number needed.
  2. As you can see I used porcini dust for the Cordon Bleu.
  3. Add a little lemon juice to enhance for a creamed seafood dish.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Basic Cream Gravy

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Low Carb Basic Cream GravyLow Carb Basic Cream Gravy.  What to say. You can put it on a brick and the brick would taste good.  You can use sausage, mushrooms, cheese and probably a myriad of other flavor changers.  Low carb basic cream gravy is the perfect thing for Chicken Fried Steak, chicken, turkey, and on Carbalose Flour Bread Stuffing or as shown with/on a Giant Baked Meatball.

Allow about ⅓ cup gravy per person per item.  Example:  Mashed Cauliflower=⅓ cup or a hamburger steak=⅓ cup and together would=⅔ cup. This gravy has lots of calories and almost no carbs so if you are eating LCHF this recipe is for you. The recipe uses 2 cups heavy cream to top 6 foods so all you have to do is multiply.  Super simple, simple, simple.  Here is another example:  Eggs & Sausage Gravy for three.  If you want brown gravy all you need do is substitute beef base for chicken base but…then it wouldn’t be a creamed gravy.

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.

Basic Cream Gravy
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Ingredients
  1. 1 C Heavy Cream
  2. 1 C Water
  3. 2 t Chicken Base
  4. 1 t Cracked Pepper
Instructions
  1. Simmer all ingredients until slightly thickened and desired consistency is reached.
  2. 4 Servings
  3. 360 Calories, 0.0g Protein, 24g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. Be sure not to let the gravy get too thick because as it cools it gets even thicker. just like any other gravy. If it gets away from you just add a bit more water.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Mashed Cauliflower

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Low Carb Mashed CauliflowerLow Carb Mashed Cauliflower. There is no recipe card here, just instructions for non-watery mashed cauliflower.

Trim off leaves and very end of stems of 3 heads cauliflower. All the rest is usable. Cut cauliflower into manageable chunks, put in a large stock pot, cover with water and boil the hell out it.  Dump it into the sink, drain and let cool. If the heads are large it may take two boilings.

Take a handful and squeeze out all the water you can. Repeat until finished.

Put squished cauliflower in appropriate size mixing bowl and mash the hell out of it or/and the easy way is to use an emersion blender. This will make the cauliflower truly potato-like with a lot less clean up than using a food processor.

And then there is the steamed version and I am not opposed to it-I just do it as above. Please, use the cauliflower cores.  They mash just like the florets and if you are throwing them away…

What else I do:

Since there are two of us I freeze 1½-2 cups in individual containers and pull out of freezer as needed and here is what happens: Even more water comes out…and I mean lots more. I drain off the liquid and heat it very slowly which pretty much gets rid of the last of its water and best thing?…no more watery mashed cauliflower!

With this recipe it’s Katy bar the door and the possibilities are nearly endless. Top it like you would a loaded baked potato, put garlic in it, put in under things-Oh good grief I can think of more things than I can write down and anyway you get the idea and I use it with quite a few of the entrée and soup recipes on the site.

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

Low Carb Milk Chocolate Candy

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Low Carb Milk Chocolate CandyLow Carb Milk Chocolate CandyLow Carb Milk Chocolate Candy. This was an experiment that went terribly wrong and then fabulously right.  I was trying to make ganache with heavy cream and unsweetened baking chocolate-Whoa Nellie, that did not work.  What a no-go that was  but…it pretty much looked the color of milk chocolate so I thought what the heck.  I added a little vanilla, a little sucralose, tasted it, and voila-perfect milk chocolate. So…here is my experiment low carb milk chocolate candy …gone deliciously wrong.  Enjoy.

I will say this-my husband is already addicted to this mistake and he is not a diabetic but…

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.

Milk Chocolate Candy
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Ingredients
  1. ½ C Heavy Cream
  2. 1 Oz Bar Unsweetened Bakers Chocolate Grated or Chopped Finely
  3. ¼ t Vanilla (Or A Bit More If Wanted)
  4. 12 Drops Liquid Splenda
Directions
  1. Heat heavy cream to just under boiling-you want it very hot.
  2. Remove from heat.
  3. Add Chocolate and stir until completely incorporated. In the beginning it will look “grainy” and this will disappear. If needed put back on heat for just a moment or so.
  4. Add vanilla and Splenda and mix in.
  5. If you have a candy mold this will make 18 pieces of candy and if not-line a sheet pan with parchment or better yet your Silpat and spread evenly and stick it in the refrigerator and even better-the freezer.
  6. You will need to handle it gingerly and break it quickly and then keep it refrigerated.
  7. For all the world you will think this is milk chocolate.
  8. 18 Pieces
  9. 31 Calories, 3.3g Fat, .3g Protein, 0.7 Carbs, 0.3g Fiber, 0.4g Net Carbs
Notes
  1. I didn’t do it but for a little better stability you might try a couple tablespoons of butter or coconut oil. It won’t hurt it and I doubt butter would alter the taste any.
  2. If you go the sheet pan parchment paper or Silpat route I think you could easily add some chopped walnuts. Interestingly, though this tastes like milk chocolate it has the consistency of fudge and again I haven’t tried it yet but I plan to. After all, nothing about this recipe was planned.
  3. Good grief, you could add anything you want to this.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/