Tag Archives: lowcarb

Keto Beurre Blanc Sauce

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Keto Beurre Blanc SauceKeto Beurre Blanc SauceKeto Beurre Blanc SauceKeto Beurre Blanc Sauce. This is an elegant, spiffy, easy little sauce that goes particularly well with just about any meat depending on the herbs used.  I used tarragon/tarragon vinegar for use on a ribeye but changing to thyme/rosemary makes it good on poultry of any kind or use lemon juice for seafood. Think a steak with a little crab & asparagus. Very simple to make but oh, so flavorful.  Though keto beurre blanc sauce may look a bit reminiscent of a Béarnaise, it has no egg yolk.  It instead relies on a touch of heavy cream and the sauce is strained making it smooth as silk. The next time I fix it, it will probably be for a calamari steak and a little goes a long way. If you have leftovers? Put it on your breakfast eggs. Yum.

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.

Beurre Blanc Sauce
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Ingredients
  1. 3 T Tarragon Vinegar
  2. 3 T White Wine
  3. 2 T Minced Shallots
  4. ¼ C Heavy Cream
  5. 12 T Cold Butter
  6. Salt & White Pepper To Taste When Finished
Instructions
  1. Put shallots, wine, and vinegar in a small saucepan. On very lowest setting reduce, until you have about 2 T liquid left. The idea is to soften the shallots to extract their flavors.
  2. Strain out shallots and (tarragon) & add heavy cream to vinegar mix.
  3. When all is warm, begin adding butter 1 T at a time, mixing until nearly incorporated, then add the next 1 T butter until all butter has been used.
  4. Serve immediately.
  5. 8 Servings
  6. 185 Calories, 0.2g Protein, 20.3g Fat, 0.4g Carbs, 0.0g Fiber, 0.4g Net Carbs
Notes
  1. If you don’t have tarragon vinegar then use white wine vinegar and 1 t dried tarragon.
  2. As you can see if you are keto this is nearly an all fat condiment.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Flour Dumplings

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Low Carb Carbalose Flour DumplingsLow Carb Carbalose Flour Dumplings.  I have had a lot of people over the years who have either Googled or emailed me about low carb carbalose flour dumplings and I really didn’t have a recipe per se except for the dumplings in my Creamy Chicken & Dumplings so I thought I would do a plain version of them just in case you don’t want the herbs/spices.  My personal opinion is that they go quite well with a gravy like Basic Cream Gravy or the Keto Primal Gravy.

Sautéed in a bit of butter? With gravy?  Yep, they make a great side dish to many meals and this is a really easy way to get dumplings for anything you might want them for.  I have a sneaking suspicion these are going to be a big hit and I believe, if you don’t tell anyone, they’ll not know the difference so…Don’t tell.   No, these are NOT, I repeat NOT, made with Carbquik.

For many other Carbalose Flour Recipes please see the All Things Carbalose informational page.

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

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

Carbalose Flour Dumplings
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Ingredients
  1. 1 C Carbalose Flour***
  2. ½ t Baking Powder
  3. ¼ t Pepper
  4. ⅛ t Guar Gum
  5. ⅛ t Grated Nutmeg
  6. 2 Eggs
  7. ⅓ C Heavy Cream
  8. ⅓ C Hot Water
  9. 1-1½ t Chicken Base*** (This Is Your Salt).
  10. 2 Drops Liquid Sucralose*** (Only If Flour Tastes Bitter To You And WILL NOT make it sweet).
  11. More Freshly Ground Pepper To Taste
Instructions
  1. Beat eggs.
  2. Mix hot water & Sucralose, add chicken base until dissolved, add to eggs and beat, add heavy cream and mix. Add to dry ingredients and beat until smooth.
  3. Using a two teaspoon scoop (about the size of a small melon baller #100 size scoop) drop dough into water (don't crowd) and cook for about 3-4 minutes or until they are no longer doughy. They will float almost immediately so that is not any indication of doneness. Also if you make them larger they will also need a longer poaching time.
  4. Drain and repeat until all dough is used.
  5. You should get about 32-34 good size dumplings. (About 1-1½” in diameter)
  6. 8 Servings-4 Dumplings Each
  7. 87 Calories, 5.5g Protein, 6.3g Fat, 6.1g Carbs, 3.6g Fiber, 2.5g Net Carbs
Notes
  1. You only see 15 dumplings in the picture because I only made a ½ recipe and...I popped one into my mouth before I got it into my soup. Oops.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cuban Beef

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Low Carb Cuban BeefLow Carb Cuban BeefLow Carb Cuban BeefLow Carb Cuban Beef or its Spanish name Ropa Vieja. Cuban Beef is considered by most as the national dish of Cuba and I am imagining it made with pork too.  I know the list of ingredients is long but it goes together very quickly and assuming you have a crock pot it is pretty much a dice, cut, and dump recipe. I do not have a crock pot and I do what I call Future Cooking (my meat) so I already have it when I need it for all kinds of things. This is what I did here, it is a bit different than the directions, and the outcome is exactly the same. I would suggest you sear your meat as the end product will be more flavorful but with all the great ingredients it’s flavorful on its own. Since I don’t do rice, low carb Cuban beef is perfect served with Cauliflower Grits or sautéed cauliflower rice.

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.

Cuban Beef
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Ingredients
  1. 2-2½ Lbs Thick Cut Chuck Roast
  2. 1 Thinly Sliced Onion
  3. 1 Thinly Sliced Red Pepper (Or Orange Or Green)
  4. 1 Thinly Sliced Yellow Pepper
  5. 2 T Garlic Paste***
  6. 1 T Paprika
  7. 1 T Dried Oregano
  8. 2 t Ground Cumin
  9. ⅛ t Allspice
  10. ⅛ t Ground Clove
  11. 1 t Pepper
  12. ½ C White Wine
  13. 1 C Water (+ More As/If Needed)
  14. 1 T Chicken Base*** (+More To Taste)
  15. 1 Can Small Diced Tomatoes
  16. 2 T Tomato Paste
  17. 2 Bay Leaves
  18. 1 Carrot Split
  19. 1 Stalk Celery Split
  20. 1 C Green Olives
  21. ½ C Roasted Red Peppers
  22. 2 T Capers
  23. 1 Cup Cilantro (Divided)
Instructions
  1. Sear room temperature meat. Set aside.
  2. Slice all vegetables, put into pot, reserving olives, roasted red peppers, capers, and cilantro.
  3. Sprinkle in spices and bay leaves.
  4. Pour in all liquids including tomato paste.
  5. Put meat into pot, cover and simmer for 3-4 hours or until beef pulls apart.
  6. Remove carrot and celery pieces then add olives, roasted red peppers, capers, ¼ C cilantro and bring to temperature.
  7. Serve either on a plate or in a bowl and garnish with remaining cilantro.
  8. 8 Servings
  9. 403 Calories, 33.2g Protein, 23.8g Fat, 6.6g Carbs, 1.7g Fiber, 4.9g Net Carbs
  10. 6 Servings
  11. 537 Calories, 44.3g Protein, 31.7g Fat, 8.9g Carbs, 2.2g Fiber, 6.7g Net Carbs
Notes
  1. I used pitted Castelvetrano olives because my grocery store sells them on their olive bar but whatever you buy, just be sure you get "pitted" olives.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
Keto~LowCarb Vegetables

Keto Cauliflower Couscous

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Keto Cauliflower CouscousKeto Cauliflower CouscousKeto Cauliflower Couscous.  Don’t think anyone can pinpoint the origins of couscous but it is generally thought to come from the North Western areas of Africa and the Moroccans like to call it their national dish.  I doubt many people make couscous from scratch any more and we all may have had couscous by a company call Near East at some time or another.

Now, a lot of couscous has dried fruits in it because they are predominate to the region. Well, I don’t eat much fruit and dried fruit is mostly just concentrated sugar so I did the next best thing which was to spice it and add nuts.  Keto cauliflower couscous is a very easy recipe and can be on your table in about 25-30 minutes. I used slivered almonds and they are totally interchangeable with pine nuts.

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 Couscous
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Ingredients
  1. 1 Head Riced Cauliflower Or About 5-6 C
  2. ¼ C Olive Oil+More If Needed
  3. 1 T Garlic Paste***
  4. 1 T Dried Thyme
  5. 1 T Cumin
  6. ¼ C Lemon Juice
  7. ¼ C Pine Nuts Or ¼ C Slivered Almonds (Garnish)
  8. 2 T Za’atar (Garnish)
  9. ½ T Sumac (Garnish)
  10. 1 t Aleppo Pepper (Garnish) (Optional But Good)
  11. ½ t Salt
  12. ¼ t Pepper
Instructions
  1. Toast nuts in a dry pan until beginning to brown in spots.
  2. In large skillet heat and mix olive oil, garlic, thyme, and cumin.
  3. Add room temperature riced cauliflower and sauté until turning a light golden brown. You only need to stir every once in a while.
  4. Drizzle lemon juice over cauliflower, sprinkle with salt & pepper and give it one last good mixing.
  5. Put cauliflower in serving bowl, sprinkle with sumac, then za'atar and (Aleppo pepper flakes if using) and top with toasted nuts.
  6. Garnish with cilantro if wanted.
  7. 6 Servings
  8. 176 Calories, 2.7g Protein, 15.0g Fat, 6.9g Carbs, 2.6g Fiber, 4.3g Net Carbs
Notes
  1. Pine nuts would be indigenous to the dish but are expensive and I think toasted slivered almonds are a really good sub.
  2. I also used Aleppo pepper flakes because it adds a bit of wonderful zing but is not necessary.
  3. Heavenly.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cucumber Lime Mignonette

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Low Carb Cucumber Lime MignonetteLow Carb Cucumber Lime MignonetteLow Carb Cucumber Lime MignonetteLow Carb Cucumber Lime MignonetteLow Carb Cucumber Lime Mignonette.  This low carb Cucumber Lime Mignonette is good with pretty much any seafood.  If you like raw oysters, and I do, it is perfect doused on them.  The second time I made it, and when I was sure I liked the balance, I did it with a flash-fried calamari steak, hence the picture.  I know it’s good on shrimp but I didn’t take pictures so the next time….and now done.  I most often do not eat oysters at home as they are such a treat on the rare occasion that I eat out, but I will now buy some soon, just to pig out on them.  I have had some really good mignonettes and I have also had some pretty tasteless ones so you will have to decide which you think this is.  There’s a Bonus:  It also makes a fabulous salad dressing with the addition of olive oil.  You can’t see much of it but you sure will taste it.

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

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

Cucumber Lime Mignonette
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Ingredients
  1. 3 T SugarFree Rice Vinegar
  2. 2 T Fish Sauce
  3. 1 T Lime Juice
  4. ¼ C Minced Cucumber
  5. ¼ C Minced Purple Onion (Or Shallots Are Great Too)
  6. 2 T Minced Jalapeno Pepper
  7. 2 T Allulose***
  8. 1 T Jalapeno Juice
  9. 1½ t Garlic Paste***
  10. Freshly Ground Pepper If Desired
Instructions
  1. In small bowl mix all liquid ingredients then add garlic and Allulose.
  2. Mince all appropriate veggies and add to liquids.
  3. Refrigerate for at least several hours.
  4. 6 Servings
  5. 6 Calories, .4g Protein, 0.0g Fat, 1.1g Carbs, 0.1g Fiber, 1.0g Net Carbs
  6. 8 Servings
  7. 4 Calories, .3g Protein, 0.0g Fat, 0.8g Carbs, 0.1g Fiber, 0.7g Net Carbs
Notes
  1. You are probably going to find yourself slurping any leftovers.
  2. The first time I made this I peeled the cucumber and the second time I did not. Do as you wish but it is much prettier with the peel left on. (See Pictures)
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Garlic Mint Snow Peas

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Low Carb Garlic Mint Snow PeasLow Carb Garlic Mint Snow PeasLow Carb Garlic Mint Snow Peas.  These could not be much easier but they do pack a great flavor punch and slivered on the diagonal they cook very quickly.  I left these plain Jane but with the addition of a number of things you can change the flavor significantly.  Add a splash of tamari or fish sauce or maybe just something you have and like.  And if you happen to have Pili Nuts they are a great replacement for pine nuts with the same buttery high fat content. Low carb garlic mint snow peas are a light refreshing side dish to any meal.

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.

Garlic Mint Snow Peas
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Ingredients
  1. 4 C Snow Peas
  2. 3 T Olive Oil
  3. 3 T Pine Nuts
  4. 1 T Crushed Garlic***
  5. 1 T Dried Mint
  6. Salt To Taste
Instructions
  1. Sliver snow peas on the bias.
  2. Add olive oil & garlic to hot pan, stir to mix and immediately add snow peas & pine nuts.
  3. Fry until beginning to brown.
  4. Plate or place in serving bowl, sprinkle with mint and salt to taste.
  5. 4 Servings
  6. 163 Calories, 3.0g Protein, 15.1g Fat, 6.6g Carbs, 2.3g Fiber, 4.3g Net Carbs
Notes
  1. This takes almost no time at all to sauté so best to do it last minute.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Red Pepper Walnut Relish

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Keto Red Pepper Walnut RelishLow Carb Red Pepper Walnut RelishKeto Red Pepper Walnut Relish.  Muhammara In Arabic, and this is the 2nd recipe I am posting using Aleppo Pepper Paste and also where I will attempt to explain it a bit more than in the Yogurt Walnut Dip.  Originally, Aleppo Peppers were grown and came from Aleppo, Syria and the picture on the right is a true pepper.

In Syria, with hundreds of thousands dead and livelihoods destroyed by the conflict, the loss of a spice might not seem like a big deal, but it’s not just a flavor, it’s history. “The Syrians are so accustomed to conflict, and at the same time so determined to maintain their traditions, they create spaces in their homes where they keep supplies. Most households retain a small supply of seeds, too.”  You can get what is call Aleppo pepper but it is not coming from Aleppo and almost certainly not even from Syria.  They are now mostly grown in Turkey and you know how it works.  They are going to probably crossbreed on their own (peppers tend to do that) and flavors will change depending on the soil they are grown in.

The Aleppo pepper has a moderate heat level of about 10,000 on the Scoville scale, with some fruitiness and mild, cumin-like undertones. Its flavor is similar to the ancho chile, but oilier and slightly salty as salt is often used in the drying process which I explained elsewhere and yes, don’t not make this because you don’t have access to a Middle-Eastern market.  Ancho chili powder makes a good stand-in with a near Scoville heat of a mildish jalapeno pepper. If you belong to Amazon you can get it there and also through Penzey’s Spices.

See Note Below:  I just bought some ancho chile powder, made a paste with it and whoa, it is pretty spicy so if you end up using it, try using only ½ T to begin with, taste, and add more if wanted.  You will need bread crumbs made from the Low Carb Carbalose Bread recipe and if you have never made it, now may be the time.  Nutritionals in this keto red pepper walnut relish do include using my bread crumbs.

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.

Red Pepper Walnut Relish
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Ingredients
  1. 1 C Toasted Then Ground Walnuts
  2. ½ C Carbalose Bread Crumbs
  3. 2 T Red Pepper Paste (Or Equivalent)
  4. 1½ T Lemon Juice
  5. 1½ T Olive Oil
  6. 1 T Allulose***
  7. 1 t Balsamic Vinegar
  8. ¾ t Cumin
  9. ¼ t Paprika
  10. ¼ T Salt
  11. 1 T Olive Oil (For Drizzling)
  12. ½ T Toasted Pine Nuts (Garnish)
  13. Assorted Low Carb Veggies
Instructions
  1. Toast and cool walnuts.
  2. Put first 10 ingredients into your processor and grind until fine and turns into a stiff mix. If it needs more olive oil drizzle more a bit at a time until desired consistency is reached.
  3. Press onto plate or into serving dish, drizzle with more olive oil and garnish with pine nuts.
  4. Serve with veggies and a small spreading knife.
  5. 4 Servings
  6. 262 Calories, 6.3g Protein, 24.7g Fat, 8.1g Carbs, 3.9g Fiber, 4.2g Net Carbs
Notes
  1. I wish you could have seen the two of us in the kitchen making this relish. I wanted to do it, scratch out the recipe on paper, and it was a little of this and a little of that until I finally got it. She is just as meticulous and picky about her food and I am about mine and she had zero problems correcting me. Whatever happened to respect for the elderly?
  2. If you end up using ancho powder add a little water & oil to make a paste and you can buy the paste-just make sure it does not have garlic in. I don’t have the paste (but then again I have the real deal) and apparently you can use it in all kinds of stuff.
  3. Nutritionals include bread crumbs.
  4. I don't think there is really any good substitute for red pepper paste. The ancho will give you heat but not the flavor.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Yogurt Walnut Dip

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Keto Yogurt Walnut DipLow Carb Yogurt Walnut DipKeto Yogurt Walnut DipKeto Yogurt Walnut DipKeto Yogurt Walnut Dip. Another Middle Eastern food dish at its best. A friend from Dubai was staying with me for several weeks. One day we got in the kitchen and made 3 dishes and this keto yogurt walnut dip was one of them.  In the Middle East it is customary to eat communally and not uncommon for there to be many smaller dishes in which everyone at the table gets only 2-3-4 bites of 7-8-9 different foods.  It is an absolutely lovely way to eat and…you get to taste many foods in one sitting.  Each woman is complimented on not only how good the food tastes but how beautifully it is decorated.  The plate was a gift and I am now using it a lot.  My first thought when I saw it was; holy smokes, it has such a busy pattern you won’t be able to see the food.  You can see what a doofus I am. Not only does the food look great, it is enhanced by the plate and seriously how in heaven’s name would I know more than centuries of women before me. Duh.  The one slice of bread is a piece of my Low Carb Carbalose Bread.  I was out of my own Keto Yogurt the day I made this and which is why I used the labne.

It is also customary to have more food than the numbers of people are able to eat so you can imagine the leftovers which…are eaten the following morning and then into the next meal and so it goes, on and on.  The people are incensed when there is not enough food so I guess as they say;  Better Safe Than Sorry.  Not our custom here in the US but, I don’t think we necessarily have a corner on anything.

The ingredients are simple and the taste is complex.  That pepper sauce you see is Aleppo Pepper and…as this is already too long, its description is told in the Red Pepper Walnut Relish.

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.

Walnut Yogurt Dip
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Ingredients
  1. ¾ C Full Fat Yogurt (Or Labne If You Can Get It)
  2. 6 T Toasted Small Chopped Walnuts (Divided)
  3. 2 T Aleppo Pepper Paste
  4. ¼ t Salt
  5. ⅛ t Crushed Garlic Paste***
  6. 2-3 T Olive Oil
Instructions
  1. Toast chopped walnuts.
  2. In medium bowl mix yogurt, red pepper paste, salt, garlic, and 5 T walnuts.
  3. Smear on serving plate and place last T walnuts in center.
  4. Drizzle generously with olive oil.
  5. Serve with plate of low carb veggies and bread if using.
  6. 6 Servings
  7. 144 Calories, 2.2g Protein, 14.9g Fat, 2.4g Carbs, 0.6g Fiber, 1.8g Net Carbs
Notes
  1. Please do take the time to toast the walnuts as it makes a huge difference in the end product.
  2. I doubt you have access to Aleppo Pepper Paste and a really good substitute is Ancho Chile Powder with a bit of salt. It has about the same heat profile (not hot).
  3. If you do end up with the chili powder add two parts powder to one part water or olive oil, mix, and allow to sit until it thickens. Include a bit more salt in the recipe as Aleppo pepper is dried with salt.
  4. Recipe easily doubles.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Smoky Eggplant Dip

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Keto Smoky Eggplant DipKeto Smoky Eggplant DipKeto Smoky Eggplant DipKeto Smoky Eggplant Dip.  We all pretty much know about the famous eggplant dip Baba Ganoush but this is a horse of a different color and just as healthy as its cousin.  Interesting in that it has many of the same components but tastes completely differently.  An eggplant dip would normally be smeared around on a plate and served with veggies and with pita or many of the specialty breads made in the Middle East.  I have shown this keto smoky eggplant dip both with veggies and with kalamata olives & mint not only because they are traditional, but they are all also low carb. If you happen to make either my Naan Flat Bread or the new Keto Pork Rind Wraps torn into shards, as seen in the third picture, they are both perfect low carb accompaniments.

Notice in the last picture the roasted eggplant in a jar. If you want to make life easier for yourself and you don’t want to oven roast your eggplants this is a fabulous hack and so much easier and I now use it all the 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.

Smoky Eggplant Dip
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Ingredients
  1. ½ C Baked Drained & Mashed Eggplant (About 1 Small)
  2. ½ C Labne (Sour Cream Or Full Fat Yogurt Will Work)
  3. 2 T Lemon Juice
  4. 1 T Grated Shallot (Onion)
  5. ½ t Liquid Smoke
  6. ½ t Salt
  7. ¼ t Pepper
  8. ¼ t Garlic Paste***
  9. 2-3 T Olive Oil For Drizzling
  10. 2 t Dried Mint (Garnish)
Instructions
  1. Bake, drain, and mash eggplant. Put into small bowl and mix in rest of ingredients except olive oil and mint.
  2. Put onto plate, drizzle with olive oil and garnish with mint.
  3. Serve vegetables, olives, and (bread) for scooping.
  4. 6 Servings
  5. 89 Calories, 1.0g Protein, 8.7g Fat, 2.8g Carbs, .7g Fiber, 2.1g Net Carbs
Notes
  1. To make this easier you can also buy jarred already cooked eggplant. A friend gave a large jar of it to me, I used it for this recipe, and I have to say it was quite good. I will probably use the rest of it for my eggplant soup.
  2. If using whole eggplant and once it is baked, I prop up the pan, split the eggplant on one side from top to bottom, let it cool a bit and then with a fork try to push out as much of the juice as I can.
  3. Recipe easily doubles.
  4. You can use minced onion instead of grated but you will not get the flavor or the smooth consistency it should have.
  5. I didn't want to overwhelm the look of the dish but I am positive, and if you have it, that za'atar would be spectacular sprinkled on the final plate.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Walnut Pecan Tart

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Keto Walnut Pecan TartKeto Walnut Pecan TartKeto Walnut Pecan TartKeto Walnut Pecan Tart.  WOWIE.  It has long been a dream of mine to make this keto walnut pecan tart and for many reasons it has not happened until now.  I lived at an altitude in excess of 10,000 in Colorado that simple would not permit it.  No matter what you did the filling would actually boil out of the shell you know, kind of like; a volcano. I have a cook book that I have had for a gazillion years which has a recipe for the Walnut Pecan Tart which I have made, but not for maybe 28-30 years and for sure not successfully.  My memory is that it was to die for and let’s face it we all have fears and mine was failing to make a recipe LCHF and keto for diabetics that would even work.  Then, I kinda forgot about it until a couple of weeks ago when I made a Basic Pie Crust just to have on hand and take fresh pictures of.  I stuck it in the freezer and then began stewing on how to maybe make that danged keto walnut pecan tart.  I did try to make a low carb pecan pie a couple of years ago using another low carb-keto blogger’s recipe that said to use glycerin and it was a disaster.  The glycerin jacked my blood sugar through the roof and I can assure you, this one does not and if you are diabetic I urge you to always check your blood sugar levels.  I subsequently questioned her about it, she left it up, and then many months later she finally changed the recipe but not before untold 1000’s of people had pinned and made it.  Sheesh.  I now have a sister recipe to this one called Keto Crack Pie  (yes, an homage to the famous Momofuko crack pie in NYC) and it is to die for.  Same crust, no nuts and tastes like a melt-in-your-mouth brown sugar pie.

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.

Walnut Pecan Tart
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Smaller Crust 8”
  1. 1¾ C Almond Flour
  2. ½ C Ground Pecans
  3. ½ C Allulose
  4. ½ C Melted Butter
Filling
  1. 2 Eggs
  2. 1 C Allulose
  3. ½ C Melted Butter
  4. ¼ C SugarFree Maple Syrup***
  5. 2 T Heavy Cream
  6. 1 t Vanilla Extract
  7. 2 T Brandy (Optional)
  8. ½ C Chopped Walnuts
  9. ½ C Chopped Pecans
Crust
  1. Preheat oven to 340°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and Allulose and process until pecans are ground.
  4. Add pecan mixture to almond flour and mix in melted butter.
  5. Mix all ingredients and press into an 8"x1¼” removable bottom cake pan, a corresponding sized spring-form pan or even a 9" glass pie dish.
  6. Blind bake crust 12-15 minutes and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn just ever so slightly brown. If it has puffed up again knock it back down.
  7. Leave oven on.
Filling
  1. In order add and mix: Eggs, syrup, melted butter, and vanilla to a medium bowl & beat until smooth. Add heavy cream and brandy, if using, and mix thoroughly.
  2. Beat in Allulose 4 T at a time until smooth.
  3. Fold in nuts, pour into pie shell, and bake for 25-30 minutes. Tart will puff up and then fall when removed from the oven and should just giggle a little in the center.
  4. Put on rack and cool completely.
  5. For the very best results cover and refrigerate for at least 4-5 hours as the tart will get really thick just like any other pecan pie.
  6. Serve with a dollop of whipped cream.
  7. 10 Servings
  8. 415 Calories, 7.3g Protein, 42.2g Fat, 6.5g Carbs, 3.5g Fiber, 3.0g Net Carbs
Notes
  1. Nutritionals include crust.
  2. For a pecan tart or pie, substitute the walnuts for more pecans.
  3. Don’t think your crust will be dry. The filling soaks into it and it becomes just as dense and chewy as the filling.
  4. Nuts will not float to the top but should stay nicely placed throughout the tart. (See Picture)
  5. Absolutely no need to grease pan as crust has so much butter in it. Each wedge will come out slicker than a whistle.
  6. Don't ask me how you can turn the ingredients listed into an absolutely fabulous low carb walnut pecan tart. It is beyond me and with a keto fat ratio of 91%.
  7. 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, oligosaccharides or food grade glycerin(e) and one of them is they are not as low in carbs as you may have been lead to believe.
  8. 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.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Broccoli & Thai Peanut Sauce

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Low Carb Broccoli & Thai Peanut SauceLow Carb Broccoli & Thai Peanut SauceLow Carb Broccoli & Thai Peanut Sauce. Not really sure how to describe the flavors of this fabulous dish except to say…well…it’s fabulous. No, not some ole limpy, watery, broccoli but charred broccoli.  I love charred broccoli as in Broccoli With Brown Butter Fish Sauce and probably just about any other way someone would serve it to me, and low carb broccoli & Thai peanut sauce is over the top and here is yet another Sweeter Spicier Thai Peanut Sauce.

I wouldn’t want you to think that broccoli is the only thing you can use this Thai peanut sauce on because that wouldn’t be true.  It is wonderful on sautéed eggplant and as a salad dressing on boiled mung bean sprouts with other Asian vegetables.  And I am sure you will come up with many other ways to use it.

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

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

Broccoli & (Another) Thai Peanut Sauce
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Ingredients
  1. 1½ Lbs Fresh Broccoli
  2. 3 T Olive Oil
  3. 2 T Smooth Peanut Butter
  4. 2 T Coconut Milk
  5. ½ T Tamari
  6. ½ T SugarFree Rice Wine Vinegar
  7. ½ T Allulose***
  8. 1 t Fish Sauce
  9. 1 t Lime Juice
  10. ½ t Crushed Garlic***
  11. ⅛ t Crushed Red Pepper
  12. ¼ C Crushed Peanuts (Garnish)
Instructions
  1. Preheat oven to 500°
  2. Cut broccoli into bite-size spears and yes, the stems too. (Not the woody stuff but at least 4”-5”)
  3. Line a baking pan with foil, add broccoli, drizzle with olive oil, and toss well.
  4. Put into oven and cook about 20 minutes or until they are darkened and charred.
  5. Meanwhile mix rest of ingredients except peanuts into a thin slurry. If too thick add water 1 t at a time.
  6. Put into serving bowl, drizzle with peanut sauce, and sprinkle with crushed peanuts.
  7. 4 Servings
  8. 234 Calories, 8.8g Protein, 18.8g Fat, 12.3g Carbs, 6.1g Fiber, 6.2g Net Carbs
Notes
  1. I don’t buy great big whole heads of broccoli as any grocery store selling it this way is cheating and charging you for what should be THEIR wastage-not yours.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Flour Scones

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Low Carb Carbalose Flour SconesLow Carb Carbalose Flour SconesLow Carb Carbalose Flour Scones.  I once did the overnight shift (1:00am-9:00am) working for a catering company/restaurant as one of two bakers.  I absolutely loved the job as I was by myself until 6:00am.  It was quiet and I could just work at my own (then) frenetic pace.  One of the many things I made, and mostly for the restaurant, was scones and during my stint there, I made 1,000’s of them. Great big whoppers. Not sure if I have made any since then but I had someone ask me if I had a recipe and I had to tell her no so…I thought I would put one out.  I mostly made fruit scones but you can do that yourself if you wish.  This is just a basic low carb Carbalose Flour Scones recipe and I have to say, they are good warmed, slathered with butter along with a good cup of afternoon coffee or tea.  I personally do not eat afternoon anything except dinner but these were pretty tempting and um, I broke down and ate two of them-thus ruining my dinner plans.  Remember I’m pretty old and simply can’t eat as much as I used to.  I added almonds and a little almond extract but the recipe can be made plain or with any of your own additions.  A little sugarfree raspberry jam?  Oh yeah, and everybody knows raspberries and almonds are a marriage made in foodie heaven. Of course in my haste to eat them…I forgot I even had the raspberry jam but…there will be a next time.

For many other Carbalose Flour Recipes please see All Things Carbalose informational page.

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

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

Carbalose Flour Scones
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Ingredients
  1. 1 C Carbalose Flour***
  2. 3 T Allulose***
  3. 2 T Crushed Sliced Almonds
  4. 2 t Baking Powder
  5. ¼ t Nutmeg (Or Mace)
  6. 3 T Cold Butter Cut Into Small Chunks
  7. 1 Egg
  8. 2 Drops EZ-Sweetz Liquid Sucralose***
  9. ¼ C Sour Cream
  10. 2 T Heavy Cream
  11. ¼ t Almond Extract
  12. ½ t Vanilla Extract
Instructions
  1. Preheat the oven to 360°F.
  2. In a large bowl, whisk together the flour, salt, allulose, nutmeg, and baking powder.
  3. Work in the butter, using your fingers, a fork, or a pastry blender.
  4. In a smaller bowl, whisk eggs, sour cream, heavy cream, Sucralose and extracts.
  5. Stir the wet ingredients into the dry ingredients & mix well.
  6. Using a 3 T or #24 scoop, place 6 evenly sized scones on a baking pan.
  7. Bake the scones for 20 minutes, until they're light golden brown.
  8. Allow to cool slightly.
  9. Serve warm, or at room temperature and yes, they can be frozen.
  10. 6 Servings
  11. 165 Calories, 7.0g Protein, 13.3g Fat, 9.3g Carbs, 5.2g Fiber, 4.1g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/