Tag Archives: lowcarb

Keto Pecan Sandy Bars

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Keto Pecan Sandy BarsKeto Pecan Sandy BarsKeto Pecan Sandy BarsKeto Pecan Sandy Bars.  To set the stage:  The day before Christmas I was making a Pie Crust, taking pictures as replacement, and had quite a bit left over so I threw it into a container and then into the freezer.  Several hours later, and realizing how wonderful the pie crust is, it came to me that perhaps with little to no changes I could make kind of a shortbread cookie with it so I hauled it out of the freezer to thaw and proceeded from there and like wow, these are ridiculously good.  I know there are other recipes for pecan cookies but my adage has been and remains that for maximum flavor you need to take advantage of Surface Area and what better way to do this than to grind an ingredient. Now, I do have a Carbalose Duck Fat Shortbread Cookies recipe but keto pecan sandy bars don’t have any grains in them so they are totally keto ~ paleo. Oh, and did I mention they have fat in them?  Yeah, lots & lots & lots of fat.

When I was diagnosed with diabetes on September 17, 2010 my first thought was probably the same as most diabetics:  Uh oh, I am never going to be able to again have______fill in the blank and I now realize that is such baloney. Examples: The recipe that eventually launched this site Carbalose Bread,  Butter Pecan Ice Cream, and this recipe for Keto Pecan Sandy Bars.  Gads, I can go to nearly any country in the world and enjoy low carb version of their foods.

So, we all have inspirations from time to time and these keto pecan sandy bars is one of mine.  I am inspired by fabrics and colors and textures hence King Size Quilts and for 40+ years as a chef, I have been inspired by foods and their ingredients.

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.

Pecan Sandy Bars
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Ingredients
  1. 2¼ C Almond Flour
  2. 1¼ C Pecans
  3. ½ C Allulose***
  4. 1 T Flaxseed Meal
  5. 1 T Ground Chia Seeds
  6. ¾ C Melted Butter
Instructions
  1. Preheat oven to 325°.
  2. Put almond flour in large bowl.
  3. Add pecans, allulose, flaxseed meal, & ground chia seeds in processor and grind all together until pecans are finely done. Add to almond flour and mix thoroughly.
  4. Add melted butter and mix really well.
  5. Spread evenly in 10”x10” baking pan and press well making sure to press the sides and corners.
  6. Taking a knife (or better yet a bench scraper) cut to bottom of pan (scoring) to get either 12 or 16 cuts.
  7. Bake 25-30 minutes until barely beginning to color on top.
  8. Remove from oven, allow to cool 10 minutes, re-cut scores, and cool completely.
  9. 16 Servings
  10. 186 Calories, 3.9g Protein, 18.3g Fat, 4.3g Carbs, 2.5g Fiber, 1.8g Net Carbs
  11. 12 Servings
  12. 248 Calories, 5.2g Protein, 24.4g Fat, 5.8g Carbs, 3.3g Fiber, 2.5g Net Carbs
Notes
  1. Bars should tamp to about ½" thick. If you use a smaller pan than suggested yes, they will be thicker but will need a time & temperature adjustment to get crispy.
  2. No need to grease pan as they will come out quite easily.
  3. When cooled the bars will be very crunchy and melt in your mouth…just like the original pecan sandies. I didn't try it because these are so good on their own but maybe ½ C of sugar-free desiccated coconut and ¼ C more butter might be pretty tasty too.
  4. I grind lots of chia seeds in my spice grinder and since it never takes much of it, I do a lot at one time and keep them in the freezer for future use. Again going back to surface area and why it is so important.
  5. I hope you can see from the pictures that I made two batches. The first pic was cut into 16 and the pan pic was into 12 pieces which made them squares.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Kugelis

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Low Carb KugelisLow Carb KugelisLow Carb KugelisKeto Kugelis. The only question here is:  Do you like bacon? This is an old Lithuanian/Polish dish and is probably made differently by as many people as there are who make it.  Originally a peasant dish made with bacon, grated potatoes, and onions with lots of eggs and milk, it is still made (mostly) the same way today.  Yes, I have onions in mine but have subbed daikon radish for the high carby potatoes and heavy cream for milk and in one word it…is…delicious.  With the invention of some modern appliances like a food processor this is pretty easy to make, it makes a lot and I think I know why.  Way back when as mostly people lived on farms and had lots of little mouths to feed, Kugelis could feed a small army of (children) farm workers and…all the ingredients were not only inexpensive, they were readily available on any farm.  I can’t imagine this this but the women grated the potatoes and the onions on the smallest holes on probably what was some really old grater.  It will look like a pudding before you cook it but rest assured it is not after it has baked.  I guarantee you will not be able to tell any difference between this keto kugelis and any other high carby original and if you have leftovers?  Put a couple of eggs on top and eat it for a super hearty breakfast.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

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

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

Kugelis
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Ingredients
  1. 2 Lbs Daikon Radish (Or About 8 Cups Shredded)
  2. 1 Lb Bacon
  3. 1 Medium Grated Onion (Shallots)
  4. 6 T Melted Butter
  5. 8 Beaten Eggs
  6. ½ C Heavy Cream
  7. 1 T Flaxseed Meal
  8. 1 T Ground Chia Seeds
  9. 2 t Salt
  10. 1 t Pepper
  11. ½ t Nutmeg (Optional But Good)
  12. Sour Cream (Garnish)
  13. Green Onion Tops (Garnish)
Instructions
  1. Preheat the oven to 350°.
  2. Sauté the bacon leaving all fat in pan. Crumble cooled bacon and put into a large bowl.
  3. Grate onion in processor on smallest grate possible. Add to bacon.
  4. Peel, grate, & rinse daikon radish squeezing out all excess water. Add to bowl.
  5. Add melted butter & bacon fat to bowl.
  6. Add heavy cream, rest of ingredients and mix well.
  7. Pour into ungreased 10”x10” or 9”x13” pan and bake for 50-60 minutes.
  8. 12 Servings
  9. 284 Calories, 10.4g Protein, 24.2g Fat, 4.8g Carbs, 2.0g Fiber, 2.8g Net Carbs
Notes
  1. If you don’t have a small hole grater then process by pulsing for 3-4 seconds twice which ought to get you what you want for texture.
  2. Wait until you smell your kitchen as this cooks…unbelievable.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bacon Thyme Cauliflower Rice

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Low Carb Thyme Bacon Cauliflower RiceLow Carb Thyme Bacon Cauliflower RiceLow Carb Bacon Thyme Cauliflower Rice.  I just kinda threw this together on a Sunday afternoon and it was so good I decided to post it.  You can see from the ingredients picture how simple it is.  I was originally going to use that olive oil along with the bacon grease but since I had some duck fat left over from a duck breast I did the other day, I used it instead.  Sometimes just a little of this and a little of that gives you something really good to eat. Low Carb Bacon Thyme Cauliflower Rice. Try it sometime. It will be rewarding, fun, and easy.

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.

Bacon Thyme Cauliflower Rice
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Ingredients
  1. 1 Medium Head Riced Cauliflower (Always Include The Core) (About 4-5 C)
  2. 2 Thinly Sliced Shallots (Or Medium Onion)
  3. ½ Lb Bacon
  4. 2 T Olive Oil
  5. 2 t Dried Thyme
  6. Salt & Pepper To Taste
Instructions
  1. Fry bacon reserving fat in the pan.
  2. Crumble bacon and set aside.
  3. Turn down heat, add shallots & thyme and cook to translucent. Set aside.
  4. Turn up heat to medium, add olive oil to remaining bacon grease, add cauliflower and fry until beginning to brown.
  5. Add back bacon and shallots and heat to temperature.
  6. Add salt & pepper to taste.
  7. 6 Servings
  8. 149 Calories, 7.3g Protein, 11.5g Fat, 6.0g Carbs, 2.6g Fiber, 4.4g Net Carbs
Notes
  1. I don't know about you but if you buy your cauliflower already riced, and I do not, this is about as simple as it gets.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crustless Mushroom Pie

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Keto Crustless Mushroom PieKeto Crustless Mushroom PieLow Carb Crustless Mushroom PieKeto Crustless Mushroom Pie.  There is no doubt that I love mushrooms and they are used in many recipes throughout this site but this recipe is over the top and filled with them so if you  like mushrooms, this is for you.  The dried porcini mushrooms and dust that I use are from right here is Oregon at Pistol River Mushrooms and again, I use both in many recipes.  If you’ve never used porcini dust it’s a flavor punch like no other, is umami on steroids, and this keto crustless mushroom pie uses 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.

Crustless Mushroom Pie
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Ingredients
  1. 1 Lb Portobello Mushrooms (About 3)
  2. ½ Lb Button Mushrooms
  3. 2 Oz Dried Porcini Mushrooms***
  4. 2 Oz Dried Trumpet Mushrooms
  5. Hot Water To Hydrate Dried Mushrooms
  6. 4 Oz Squeezed Spinach
  7. 1 Medium Onion
  8. ¼ C Olive Oil
  9. 2 T Butter
  10. 8 Oz Shredded (Grated) Gruyere Cheese
  11. 3 Beaten Eggs
  12. 1½ C 40% Heavy Cream
  13. ½ t Porcini Dust***
  14. 1 T Sherry
  15. 1 t Salt
  16. ½ t Pepper
  17. ½ t Dried Thyme
  18. ½ t Nutmeg
Instructions
  1. Preheat oven to 350°.
  2. Mix dried mushrooms and add just barely enough very hot water to moisten them.
  3. Clean gills out of portobello mushrooms. Slice into very small pieces. Set aside.
  4. Slice button mushrooms, add portobellos and chop vigorously into very small pieces. This can also be done by pulsing in a food processor. You do not want it pulverized but you do want it chopped pretty finely.
  5. Add 3 T olive oil to medium high large pan and cook mushrooms until they just begin to brown. After cooking you should end up with about two cups of mushrooms. You may have to cook these in two batches. Set aside.
  6. Finely chop onion, turn down heat, add 1 T butter to pan and slowly cook onion to just beginning to caramelize.
  7. Grate Cheese.
  8. In medium mixing bowl add beaten eggs, sherry, thyme, porcini dust, salt & pepper, nutmeg, heavy cream, and mix well.
  9. Liberally butter dish glass pie pan with 1 T butter.
  10. Sprinkle onions on bottom, then spinach, ½ cheese, all the mushrooms, ½ cheese again, and slowly pour cream mixture over all.
  11. Put into oven for 15 minutes then turn oven down to 325° and cook additional 20-25 minutes or until pie is finished cooking and has just begun to brown on top.
  12. Put on counter until well cooled. It needs to be cool to cut. If you are in a hurry no problem, but it will begin to run.
  13. 8 Servings
  14. 408 Calories, 12.4g Protein, 36.2g Fat, 4.6g Carbs, 1.6g Fiber, 3.0g Net Carbs
  15. 6 Servings
  16. 545 Calories, 16.5g Protein, 38.6g Fat, 6.1g Carbs, 2.1g Fiber, 4.0g Net Carbs
Notes
  1. The idea of the mushrooms is to end up with 2 full cooked cups. It doesn't really matter what kind you use but of course the different varieties add a more complex overall flavor and the porcinis are a kiss from heaven.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Asian Slaw

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Low Carb Asian SlawLow Carb Asian SlawLow Carb Asian SlawLow Carb Asian Slaw.  I have become so fond of eating low carb Asian food of any kind that this low carb Asian Slaw is a natural addition to my repertoire.  It is as beautiful and easy as it is tasty.  Napa (Chinese) cabbage is traditional but I think, if you wanted, you could use a lot of other greens and for me Bok Choy comes to mind as it is now my go to lettuce unless…I am doing a specialty salad like the Parmesan Artichoke Heart Shrimp Salad or the very famous Canlis Salad.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

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

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

Asian Slaw
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Ingredients
  1. 3 C Shredded Chinese (Napa) Lettuce
  2. 1 C Shredded Jicama
  3. 1 C Shredded Daikon Radish
  4. 1 C Slivered Snow Peas (On The Bias)
  5. 1 C Slivered Red Pepper
  6. 1 C Slivered Purple Onion (Or Shallots)
  7. 1 C Boiled Sprouts (Drained Well And Cooled To Cold)
  8. 1 C Finely Chopped Cilantro
  9. ½ C Green Onion Tops
  10. 3 T Tamari
  11. 2 T Rice Wine Vinegar
  12. 2 T Lime Juice
  13. 4 t Allulose***
  14. 2 t Powdered Ginger
  15. 2 t Crushed Garlic***
  16. 2 t Fish Sauce (Optional But Really Good)
  17. 2 t Dried Mint (Again, Optional But Really Good)
  18. 2 t Sesame Seeds
Instructions
  1. Combine all vegetables in a large bowl.
  2. Mix rest of ingredients except sesame seeds in a small bowl and add to vegetables.
  3. Toss well and refrigerate for at least 30 minutes.
  4. Toss again.
  5. Put into a large serving bowl and sprinkle with sesame seeds.
  6. 8 Servings
  7. 37 Calories, 2.3g Protein, 0.2g Fat, 7.3g Carbs, 2.4g Fiber, 4.9g Net Carbs
Notes
  1. If you think it seems dry, it is not. It will get juicier as it sits and the vegetables wilt a bit.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Butter Pecan Mousse

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Low Carb Pumpkin Pecan MousseLow Carb Pumpkin Pecan Mousse

 

 

 

 

 

Keto Butter Pecan Mousse.  If you like butter pecan ice cream you are going to love this low carb keto butter pecan mousse. Let’s face it, just about every can of anything available today is not the right size anymore for many traditional recipes.  A can of pumpkin that used to be 16 oz. is now 15 oz. and the next thing you know they will be 14 or 14½ oz.  Certainly the larger cans are even worse.  Instead of doubling 15 oz. they are only…29 oz.  Yikes, what the heck do you do with the leftovers after making a Crustless Cream Cheese Pumpkin Pie?  Well, my answer is to make this Keto Butter Pecan Mousse.  It has virtually no carbs and is delicious.

When I was a little girl my favorite ice cream flavor was butter pecan.  I don’t really know that it was my favorite but it was what my dad ate and I wanted to be just like my dad. If the truth be known, and sometimes it is hard to tell it, when I whipped up this little dandy…I forget to throw in the spices and guess what…I didn’t even notice it until I was looking at my handwritten list.  And you know what else?  It is absolutely delicious without them and without the spices, but with the Sugar-Free Maple Syrup it actually looks and tastes (at least to me) just like butter pecan ice cream.  If you believe in divine intervention, this is one of those times. So, the spices, put ‘em in or leave ‘em out, no biggie.  From the time I started this until I put into the glass containers was about 20 minutes.

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.

Butter Pecan Mousse
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Ingredients
  1. ¾ C Left-Over Pumpkin Purée
  2. 6 Oz Softened Cream Cheese
  3. ¼ C Sour Cream
  4. ¼ C Allulose***
  5. ½ C Heavy Whipping Cream
  6. ¼ t Vanilla Extract
  7. 3 Drops EZ Sweetz***
  8. ¾ C Toasted Pecans
  9. SugarFree Maple Syrup***
  10. 1 t Cinnamon (Optional)
  11. ¼ t Ground Ginger (Optional)
  12. ⅛ t Ground Cloves (Optional)
  13. ⅛ t Mace Or Nutmeg (Optional)
Instructions
  1. Beat cream cheese, sour cream, and Allulose until smooth.
  2. Mix in pumpkin purée (and spices if you are using them).
  3. Whip heavy cream, add vanilla extract, and EZ Sweetz.
  4. Gently blending, add ½ whipped cream into pumpkin mixture until well incorporated. Add second ½ cream.
  5. Spoon into serving glass or bowl until ½ full, drizzle with maple syrup (if using) and top with 1 T nuts.
  6. Repeat until full, topping with more syrup and nuts.
  7. Your dessert should look like a fancy nutty parfait if you use a clear container.
  8. 6 Servings
  9. 260 Calories, 3.2g Protein, 25.5g Fat, 5.2g Carbs, 2.7g Fiber, 2.5g Net Carbs
Notes
  1. This is definitely Not A Holidays Only Dessert. This seriously does taste like butter pecan ice cream and uh, what's wrong with that?
  2. If you opt to add the spices it will taste more like a pumpkin pie mousse…but really good.
  3. Yes, if you decide to only make this mousse you can freeze the remaining pumpkin in an ice cube tray to make it again. If some of the liquid separates, drain it well and proceed.
  4. Tip: If by chance your pumpkin (or sour cream for that matter) is particularly loose or watery this little trick will keep you mousse holding its shape. Take 2 T of cold water and sprinkle ½ t of gelatin over it. Let sit for 5 minutes, put in microwave and pulse 1-2 times for 5 seconds until it turns clear. Beat it into your whipped cream and voilà, it will certainly hold for several days in the fridge. (Like it’s ever gonna last that long).
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crustless Cheesecake Pumpkin Pie

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Keto Crustless Cheesecake Pumpkin PieKeto Crustless Cheesecake Pumpkin PieLow Carb Crustless Cheesecake Pumpkin PieKeto Crustless Cheesecake Pumpkin PieKeto Crustless Cheesecake Pumpkin Pie.  This is the same basic recipe as my Cheesecake Pumpkin Pie…but…without a crust and it is ridiculously easy to make. This will make a 9” pie suitable for 8 people. and topped with whipped cream? Ooh la la. Yes, without a Keto Pie Crust you will save a couple of carb grams but, as I said, the great thing about this is that it is so, so easy (when you don’t drop and scramble it)-See Last Pic Above.

So, we all know stuff happened and it happened with the piece of pie on the plate.  I had taken the pic but was not ready to eat the pie so I was putting it in the fridge for later and…boop, boop, boop, it tumbled out of my hand and onto the floor.  We have the five-second rule in this house and more time if needed, and I did.  I picked it up and it was such a mess I had to put it on a larger plate and the last pic is what I eventually ate.  Taste?  Fabulous.  Want an even easier pumpkin recipe?  You might try the Butter Pecan Mousse which is made with the leftover ¾ C of pumpkin purée you will have-and don’t know what to do with.

It is a rather sad set of circumstances that I even did this recipe.  Two days before Thanksgiving a friend of mine was asking for an easy low carb recipe for pumpkin pie for a mutual (diabetic) friend of ours and I really didn’t have an answer for her as the key word was “easy”.  Of course I know the woman she was asking for and first off, you have to have the right products to make even a rudimentary pie and I didn’t have the answer until I came up with this.  I know she does not have Allulose but I could easily enough suggest erythritol and she would be good to go.  There are reasons I do not use erythritol but certainly in the case of a big time diabetic I would suggest it.  So this keto crustless cheesecake pumpkin pie is for Libby (no relation to Libby Pumpkin Purée). If you are looking for that full experience with the a Keto Pie Crust Included here it is.

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.

Crustless Cheesecake Pumpkin Pie
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Ingredients
  1. 8 Oz Room Temperature Cream Cheese
  2. 6 T Sour Cream
  3. ½ C Allulose
  4. 2 Room Temperature Eggs
  5. 1 C Pumpkin Purée (Not Pie Filling)
  6. ¾ t Cinnamon
  7. ¼ t Ground Ginger
  8. ⅛ t Ground Allspice
  9. ⅛ t Mace Or Nutmeg
  10. ⅛ t Ground Cloves
Instructions
  1. Preheat oven to 335°.
  2. Beat cream cheese, sour cream and sweetener until smooth.
  3. Add eggs on low 1 at time and blend only until mixed. (The idea is to NOT beat air into it and yes, it will be inevitable).
  4. Reserve ½ C cream cheese mixture.
  5. Add pumpkin, cinnamon, ginger, and cloves to remaining cream cheese mixture and blend.
  6. Pour into very lightly buttered 9” pie dish.
  7. Take reserved cream cheese mix and dot the pie generously 1 T at a time.
  8. Use the tip of a toothpick to ‘swirl’ the dots.
  9. Bake 30 minutes or until just barely set in center.
  10. Remove from oven, cool completely, cover, and refrigerate at least several hours and until ready to serve.
  11. Serve with a dollop of whipped cream.
  12. 8 Servings
  13. 97 Calories, 3.4g Protein, 8.2g Fat, 3.3g Carbs, 1.3g Fiber, 2.0g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Asian Lime Fish Sauce

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Low Carb Asian Lime Fish SauceLow Carb Asian Lime Fish SauceLow Carb Asian Lime Fish SauceLow Carb Asian Lime Fish Sauce.  Originally this sauce was used to dip thinly sliced Pork Loin Roast into. I now also use low carb Asian lime fish sauce as a salad dressing along with several other things so I am posting it as a stand alone recipe.  With a little olive oil I love it as a salad dressing and anything else you might think of to dip into it.  Cucumbers? Yep. Steak? Shrimp? Oh My. Try it.  Another little trick I have learned along the way is using Persian limes instead of the old standby ones everybody uses.  They seem a bit smaller to me but they actually have more juice in them.  I have reamed a lot of lemons and limes in my day and because these have a thinner rind there is more room for juice. Anyway I’m just sayin…

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

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

Asian Lime Fish Sauce
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Ingredients
  1. 3 T Lime Juice
  2. 2 T Fish Sauce
  3. 1½ T Finely Chopped Cilantro Stems (Yes, The Stems)
  4. 1 T Allulose***
  5. 1 t Crushed Garlic***
  6. ⅛ t Red Chili Flakes (Or 1 t Jalapeno Pepper Juice Or...Both)
  7. Chopped Cilantro (Garnish)
Instructions
  1. In a small bowl, mix all ingredient well.
  2. 4 Servings
  3. 9 Calories, 0.5g Protein, 0.0g Fat, 0.6g Carbs, 0.0g Fiber, 0.6g Net Carbs
Notes
  1. Where in heaven's name are you going to get the flavor you get from this anywhere else?
  2. Another one of my favorite ways to use this is a dipping sauce for boiled shrimp. Oh. My. Yes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb African Peanut Soup

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Low Carb African Peanut SoupLow Carb African Peanut SoupLow Carb African Peanut SoupLow Carb African Peanut SoupLow Carb African Peanut Soup.  I probably do not have enough soup recipes on this site but this one is a dandy.  There are no hints of any sweetness in it as I have substituted daikon radish for high carby sweet potatoes but don’t kid yourself…This. Is. Good.  The bottom right picture is the same bowl of soup as above only with the addition of za’atar and black seeds (no not black sesame seeds)-these are a totally different and healthy animal all together. I love, love, love the combination and they can also be seen on the Eggplant Soup as well as on the salad with Lemon Tahini Mint Salad Dressing.  Once you have used them, I doubt you would ever give them up.  If you are interested, you can read more here: The Blessed Seed and they are both readily available in almost any Middle-Eastern Grocery so, for a terrific taste of Africa you may want to try this low carb African Peanut Soup.

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.

African Peanut Soup
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Ingredients
  1. 2 T Olive Oil
  2. 2 Small Chopped Onions
  3. 1 Lb Daikon Radish
  4. 2 Cans Diced Tomatoes (Including Juice)
  5. 2 T Curry Powder
  6. 2 T Crushed Garlic***
  7. 7 C Water
  8. 2 T Chicken Base***
  9. 1 t Cayenne Pepper
  10. 1½ C Smooth Peanut Butter (Sugar Free)
  11. Large Can Coconut Milk (Divided Added Last And Swirled In As Garnish)
  12. Chopped Cilantro (Garnish)
  13. Chopped Peanuts (Optional And Not Necessary)
  14. Salt & Pepper If Needed (Taste First)
Instructions
  1. Finely slice and chop radish.
  2. Heat olive oil in a large stock pot. Add curry & onions and cook, for about 1 minute.
  3. Add water, chicken base (or stock), garlic, cayenne, radish, & diced tomatoes, and bring soup to a boil.
  4. Turn down heat, cover , and simmer for 45-60 minutes or until daikon is very tender.
  5. Add peanut butter, salt (if needed) and stir well to combine.
  6. Remove from heat and with an immersion blender on high, blend until completely smooth.
  7. Mix in ½ can of coconut milk.
  8. Put in bowl, drizzle on more coconut milk and garnish with cilantro and chopped peanuts.
  9. 10 Servings
  10. 223 Calories, 7.8g Protein, 16.1g Fat, 11.9g Carbs, 4.1g Fiber, 7.8g Net Carbs
Notes
  1. Be careful as the amount of this soup can easily get away from you.
  2. Do not boil coconut milk as there is plenty of residual heat to make it hot.
  3. If you let the soup sit for any length of time stir it before service.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Eggplant Soup

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Low Carb Eggplant SoupLow Carb Eggplant SoupLow Carb Eggplant Soup

Low Carb Eggplant SoupLow Carb Eggplant Soup.  Rich, thick, low carb eggplant soup with lots of olive oil and even more flavor. This soup has it all. Bottom center is how I usually sauté my eggplant so please pardon me, but I had to show off my deluxe 12″ aluminum foil sauté pan cover.  I made it about 6-7 years ago and have kept and used it over and over again because…it works.  Some of you may laugh, and rightly so, but I consider myself a minimalist when it comes to kitchenware and this is just a good example.  Where do I store it?  Glad you asked and it rests in my dishwasher along with various other things because in over 16 years…I have never actually used the dishwasher for its intended purpose.  Yep, I’m one of those rare nut cases that actually loves to do my own dishes.  If you want to see another oldie pan I bought for .10 at a garage sale check out the Carbalose Flour Butter Cream Biscuits recipe.  That baby is about 25-30 years old and I am not about to ever let it go.  I later found out it originally went inside a toaster oven and I barely knew what a toaster oven was, let alone owned one.  Bottom right is how I ate it again with za’atar and black seeds. No one expects you to eat it this way as almost no one has these very Middle-Eastern/African/Greek spices but if by some chance you do, use them as they are the absolute perfect topping for this low carb eggplant soup.

If you have access to it and you don’t want to cook fresh, then jarred roasted eggplant is actually a better way to go with this recipe and it is what I use now. Would probably use about 2 cups total.

Of further interest, this soup is good either cold, warm or hot just like Low Carb Vichyssoise.

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.

Eggplant Soup
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Ingredients
  1. 2 Eggplants Peeled And Sliced Lengthwise
  2. ¼ C Olive Oil
  3. 1 Chopped Medium Onion
  4. 5 Celery Stalks Finely Chopped
  5. 5-6 C Water (Or Chicken Stock)
  6. 3-4 t Chicken Base*** (Or To Taste If Using Stock)
  7. 1 Can Diced Tomatoes
  8. ¼ C Dried Parsley
  9. ¼ C Cilantro Stems
  10. 2 T Crushed Garlic
  11. 1½ t Thyme
  12. 1-1½ t Ground Cumin
  13. ¼ t Cayenne Pepper
  14. ½ C Chopped Cilantro Leaves (Garnish)
  15. ¼ C Olive Oil (Garnish)
  16. 1 Tomato Cut Into Small Dice (Optional)
  17. 1-2 t Liquid Smoke (Optional)
  18. Salt & Pepper To Taste
Instructions
  1. Cook your eggplant anyway you wish to get it very soft. (See Notes) I added about ¼ C of oil to mine.
  2. Put 2 C water (or stock) with celery and onion into a good-size deep pan, cover, and simmer until celery is tender. Including eggplant, dump in rest of ingredients down to cilantro & olive oil garnish, and bring to hot. My pot is an old 3 qt. Revereware which I don't think is even available anymore.
  3. Remove from heat and with emersion stick, blend until relatively smooth and thick.
  4. Taste and season if necessary.
  5. Put into large bowls, add small diced tomato if using, place cilantro, and drizzle with olive oil.
  6. 8 Servings
  7. 169 Calories, 2.0g Protein, 14.2g Fat, 10.4g Carbs, 3.6g Fiber, 6.8g Net Carbs
Notes
  1. I used about a T of reserved diced tomato as garnish under the cilantro and it was surprisingly tasty so I would suggest you do the same.
  2. There are several other ways to cook your eggplant. One is to peel, chop, and sauté it in olive oil. I ended up having to cut it up anyway or, you can bake it peeled in the oven until soft and squeeze out the guts. I find that you lose a bit of eggplant by doing it this way.
  3. If you are using plain chicken stock, you will definitely have to use more salt.
  4. You may make this thinner by adding a little more stock or water as it is naturally very thick on its own.
  5. I did not add liquid smoke originally and if you don't have it don't worry as it is not an essential ingredient. It just goes well with eggplant. I tried it the next day in another bowl and I would now always use it.
  6. If you don’t have an emersion stick or a large blender do not attempt to make this soup as it is my belief if you put it into a processor it might make a mess…and I could be wrong but better wrong than sorry.
  7. I also garnished my soup with za'atar and black seeds and my oh my. As good as this soup is, they enhanced it tremendously.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Shrimp Étouffée

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Low Carb Shrimp ÉtoufféeLow Carb Shrimp ÉtoufféeLow Carb Shrimp Étouffée.  Ah Yes, Étouffée.  Another Louisiana classic.  There are always alternatives to a high carby roux and we are going to kind of go the in-between route here in that I am not using any flour but I am using tomato paste.  Many an expert you might care to name, says a good low carb shrimp étouffée is not only made with, duh shrimp, but also with a stock made from the shells and this couldn’t be easier as you’ll see in the directions below. Since we are not making a roux there is no laborious stirring and waiting for it to turn dark brown.  We are also not using traditional rice but instead using either riced cauliflower or a Cauliflower Grits recipe which can easily be made days in advance and frozen for later use.

Some of you may look at the list of ingredients here but I would bet most of you have them in your pantries.  Including making the stock, from start to finish, it takes only about 1½-2 hours and that’s while you can be doing other things.  Once you have made it you may say; that was really easy-everybody loved it so…I think I’ll make that low carb shrimp étouffée again.

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.

Shrimp Étouffée
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Shrimp Stock
  1. 2 T Olive Oil
  2. Reserved Shells From 2 Lb Peeled Shrimp
  3. ½ Medium Onion Chopped
  4. 1 Rib Celery Rough Chopped
  5. 3 Bay Leaves
  6. 3-4 C Chicken Stock
Cauliflower
  1. 1 Medium Head Cauliflower Rice (Yes And Including The Core)
  2. Reserved Bacon Grease
  3. 2-3 T Olive Oil
Étouffée
  1. 6 Slices Cooked And Crumbled Bacon (Reserve Fat)
  2. 1½ Sticks Butter
  3. 1 Diced Medium Onion
  4. ½ C Bell Pepper
  5. 3 T Crushed Garlic***
  6. 1½ T Cajun Seasoning
  7. 2 t Crushed Dried Thyme
  8. 1 t Chili Garlic Paste
  9. 1 Small Can Tomato Paste
  10. 2 Celery Ribs Sliced Thinly On The Bias
  11. 1 C Green Onion Tops (Divided)
  12. 2 Lbs Large Shrimp, Shelled And Shells Reserved
  13. 1 T Lemon Juice
  14. 2 T Dried Parsley (Yes, Fresh Works Too)
  15. Salt (Only If Necessary)
  16. Freshly Ground Pepper
  17. Lemon Wedges to Garnish
Shrimp Stock
  1. In large sauce pan heat olive oil, add shrimp shells stirring for several minutes.
  2. Add rest of ingredients, cover, and simmer 45 minutes. Turn off heat, allow to sit another 30 minutes, strain, Set aside.
Cauliflower Rice
  1. In large sauté pan, cook and crumble bacon, reserving fat. Set bacon aside.
  2. Add 3 T olive oil to bacon fat, dump in riced cauliflower and sauté until just beginning to turn golden brown. Set aside in large bowl and keep warm.
Étouffée
  1. On medium low in same sauté pan add butter to melt, then add garlic, onion, bell pepper, Cajun seasoning, thyme, chili garlic paste, and gently cook while stirring, until onion become translucent. 10-15 minutes.
  2. Stir in celery.
  3. Add tomato paste and cook for 3-4 minutes until mixed well.
  4. Add lemon juice and parsley then begin adding stock about 1 C at a time stirring and until well mixed. Repeat until all stock is used or until desired consistency is reached.
  5. Add lemon juice and shrimp and gently poach until shrimp is barely cooked. The time will depend on how large your shrimp are but it will not take long.
  6. Taste and add any salt if needed.
  7. Divide cauliflower rice into bowls, spoon étouffée to the side, and garnish with remaining green onions.
  8. Fresh pepper to taste and it may not need any.
  9. Serve wedge of lemon to the side.
  10. 6 Servings
  11. 532 Calories, 29.7g Protein, 40.7g Fat, 15.1g Carbs, 7.4g Fiber, 7.7g Net Carbs
Notes
  1. I am here to guarantee that you will never miss the high carby floured roux or rice. You just won't.
  2. Nutritionals include 5 T olive oil, cauliflower head, reserved bacon fat, and 8 medium shrimp per person.
  3. Yes, you can skip making the shrimp stock and just use a good purchased chicken stock.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Asian Beef Stew

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Keto Asian Beef StewKeto Asian Beef StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewKeto Asian Beef Stew.  Now you can call this a stew or you can call this a soup but whatever you call it, it is good, hearty, and healthy.  Depending on how you spice this you can eat in Italy, Japan, Thailand, China and yes even in America.

I personally like the flavors of Asia so that is what we are doing here and if this is successful, I may post the same recipe using different spices and adding other ingredients.  This Keto Asian Beef Stew is very easy to make assuming you have the spices and get yourself some mung bean sprouts.  Yes, I garnished mine with a few enoki mushrooms but it is absolutely not necessary.  If you decide to use them they take about 15-20 seconds in a tiny amount of steaming water to cook.  I added some fried garlic and green onions in olive oil to the enokis I had left over and they were terrific with a rather sweetish flavor.

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

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

Asian Beef Eggplant Zucchini Stew
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Ingredients
  1. 2 C Small Dice Daikon Radish
  2. 2 C Cooked Mung Bean Sprouts
  3. 1 C Sautéed Medium Globe Eggplant
  4. 1 C Sautéed Zucchini
  5. 1 C Sautéed Mushrooms
  6. 1 Lb Very Thinly Sliced Good Quality Beef
  7. 6 T Olive Oil (Divided)
  8. 5-6 C Water (+ More If Wanted/Needed)
  9. ½ C Tamari Sauce
  10. Beef Base
  11. 2 t Crushed Garlic***
  12. 1 t Chili Garlic Sauce
  13. 1 t Powdered Ginger
  14. ¼ t Dried Chili Flakes
  15. ½ C Minced Green Onion Tops (Garnish)
  16. ½ C Cilantro (Garnish)
  17. Fish Sauce (Garnish)
  18. Enoki Mushrooms (Optional Garnish)
Instructions
  1. Put water and beef base to taste in saucepan-add tamari. If using beef broth just add tamari.
  2. Add diced daikon radish to broth, cover, and simmer for 25-30 minutes.
  3. Drain radish, retaining broth and put radish into a medium mixing bowl.
  4. Add sprouts to broth, simmer 5-7 minutes, drain, & add to radish.
  5. Add crushed garlic, chili garlic sauce, ginger and dried chili flakes to broth. Add more water as some will have evaporated and keep on simmer. Jack up the heat when ready to serve.
  6. Individually sauté eggplant, zucchini, and mushrooms in olive oil and as each is finished add to rest of ingredients.
  7. Slice beef as thinly as possible. (I used flat iron steak).
  8. Gently fold all ingredients in mixing bowl, divide, and add to serving bowls.
  9. Lay raw steak slices on top of veggies and pour piping hot broth over all. The steak will cook as the hot liquid hits it.
  10. Sprinkle with green onions, garnish with cilantro and enokis (if using).
  11. Serve in a large bowl and put the bottle of fish sauce on the table for individual use.
  12. 6 Servings
  13. 311 Calories, 16.7g Protein, 24.1g Fat, 7.1g Carbs, 3.0g Fiber, 4.1g Net Carbs
Notes
  1. This makes a large bowl of stew and what you see was my meal.
  2. Nutritionals include everything but the enoki mushrooms garnish.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/