Tag Archives: lowcarb

Keto Creme Fraiche

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Keto Creme FraicheKeto Creme FraicheKeto Creme Fraiche

 

 

 

 

Keto Creme Fraiche

Keto Creme Fraiche.  I would bet my bottom dollar you have seen this as an ingredient for many recipes and the recipe usually caveats it with “you can use sour cream as a substitute”.  If you have been guilty of this, um yeah, me too.  If you tested crème fraîche and sour cream side by side you would see, but more importantly taste, the difference immediately. Without any sugar what-so-ever crème fraîche tastes a bit sweet with a little tang thrown in.  Sour cream is not sweet in any way nor does it give the same mouth feel as that of crème fraîche which is made with heavy cream.   Honestly I didn’t make crème fraîche for years but I started making and eating it awhile ago and now of course I pretty much have it in the refrigerator all the time.  This may sound like a sickness to you but I can and do eat this stuff by the spoonfuls…all at once.  I think when you see how easy keto creme fraiche is, you will make, use, and keep it in your own fridge. Here is one recipe using it Stuffed Strawberry Cream Cheese French Toast, here is another Fish Tostadas On Cheese Crisps and as I get others posted I will list them here.  Best thing of all-crème fraîche clocks in at nearly zero carbs.  Yes, high fat but no carbs. Keto Creme Fraiche can be substituted in any recipe imaginable that uses sour cream. Think Beef Stroganoff.  Because of the simplicity of this recipe I double it and can barely keep it in the refrigerator and yes, I have been know to eat it with a spoon uh, like in the picture. That little red bowl of goodness went straight into my mouth as my dessert and as you can see, it is easy to strain (optional) which will give an even stiffer product. One of the best things about Keto Creme Fraiche is that unlike sour cream, it will not curdle when heated nor separate when lemon juice or vinegar are added. If by some chance creme fraiche doesn’t trip your trigger there is this fabulous Keto Yogurt also made with 40% heavy cream.

Oh, I almost forgot.  What to do with the buttermilk you always seem to have leftover?  Freeze it in an ice cube tray and you’ll never run out or not have it again.  Un-mold the cubes, put ’em in a bag and they are ready for use when you need them.  Take a bigger look at this picture and notice the 3.5% butterfat.  This is not your normal anemic, thin, bluish 1% buttermilk and taste, gads it tastes like a creamy, smooth, tangy kefir. Kefir has been described as crème fraîche in a drink.

I am updating and adding another recipe for those of you (like me) who use pasteurized or ultra-pasteurized heavy cream. If you are lucky enough to get unpasteurized cream then use the second recipe-for the rest of you-use the first recipe.  It has to do with the different culturing bacteria used in yogurt, buttermilk, and sour cream and trust me, it makes a huge difference in the thickness or viscosity of your crème fraîche. It seems more and more companies are going to ultra-pasteurized creams because of the much longer shelf life but…ultra pasteurization not only kills potentially harmful bacteria it also damages all of the vitamins, minerals and other nutrients originally contained in the milk. It also kills the healthy enzymes which help your body digest the milk.

I absolutely love crème fraîche on strawberries.  The top two pictures are the newer recipe #1 made with ultra-pasteurized 40% heavy cream and you can see how much thicker it is with the additional cultures of yogurt and sour cream.  Tiny amounts-huge difference.

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.

Crème Fraîche Recipe 1 Ultra Pasteurized Cream
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Ingredients
  1. 1 C Heavy Cream Room Temperature
  2. 2 T Buttermilk (OR)
  3. 1 T Buttermilk Powder + 1 T Water (Easiest)
  4. 1 t Sour Cream
  5. 1 t Yogurt
Instructions
  1. Barely, and I mean barely heat cold heavy cream & remove from heat.
  2. Thoroughly mix buttermilk, sour cream & yogurt and add to heavy cream.
  3. Put into glass jar and place top but don't screw it on.
  4. Now just let it sit on you counter-top for 24-36 hours. (I do 32 hours)
  5. Don't mess with it. Trust me, it will thicken and will thicken even further after several days under refrigeration.
  6. Screw on the top and refrigerate.
  7. Yep, That's All Folks.
  8. 8 Servings
  9. 123 Calories, .03g Protein, 12.1g Fat, .4 g Carbs, .0g Fiber, .4g Net Carbs
  10. 16 Servings
  11. 62 Calories, .01g Protein, 6.0g Fat, .2 g Carbs, .0g Fiber, .2g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
Crème Fraîche Recipe 2 Non-Pasteurized Cream
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Ingredients
  1. 1 C Heavy Cream Room Temperature
  2. 2 T Buttermilk (OR
  3. 1 T Buttermilk Powder + 1 T Water (Easiest)
Instructions
  1. Barely, and I mean barely heat cold heavy cream.
  2. Remove from heat and add buttermilk.
  3. Put into glass jar and place top but don't screw it on.
  4. Now just let it sit on you counter-top for 24-36 hours.
  5. Don't mess with it. Trust me, it will thicken and will thicken even further after several days under refrigeration.
  6. Screw on the top and refrigerate.
  7. Yep, That's All Folks.
  8. 8 Servings
  9. 123 Calories, .03g Protein, 12.1g Fat, .4 g Carbs, .0g Fiber, .4g Net Carbs
  10. 16 Servings
  11. 62 Calories, .01g Protein, 6.0g Fat, .2 g Carbs, .0g Fiber, .2g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Seafood Ceviche

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Low Carb Seafood Ceviche Low Carb Seafood CevicheLow Carb Seafood Ceviche. Pronounced sa vee chay or sa vee chee and even sa-beachy.  No matter how you pronounce it, this is a really good, clean, fresh food.  Every time I see ceviche on a menu, which is not all that often, I order it and it is never the same twice as so many different combinations of seafood can be used.  Food lore says it originally came from Spain to Ecuador or Peru but from wherever, as I said, it is really good.

It is most often made with shrimp but I am using more than several different seafoods here because when I was visiting my brother in NC we ate in a restaurant that served it this way…and this is as close to that recipe as I can get.  The secrets to making a good low carb seafood ceviche are:  Cutting the seafood pieces pretty close to the same size, not letting it “cook” in the marinade any longer that 30 minutes as it will turn the seafood either rubbery (the shrimp) or mushy, (the fish) and blending in the vegetables just before serving.  And please, if you are going to go to the cost and trouble of making this with anything other than shrimp, which works quite well, buy fresh fish and make the dish the same day if possible.  One of the reasons I like using a little crab in my cerviche is its ability to help bind everything together but…so does the avocado as you see in the picture.  You can see my now famous 30 yr. old tuna can (PVC pipe works well too) for my molding and anyway you present it is OK.  A little Crème Fraîche would be good as well and if coconut cream trips any triggers you would like Fijian Ceviche as well.

You are going to get a great mixture of not only flavors but also textures.  The wonderful feel of firmed fish and the crunch of vegetables.  This can be a complete meal if desired and I have given the nutritionals as an appetizer and dinner.  This is a picture of low carb seafood ceviche served as soup and eaten with a spoon.  Directions for the soup are in the notes below.

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.

Seafood Ceviche
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Ingredients
  1. ¼ Lb. Each Halibut, Shrimp, Large Scallops, & Crab (Your Crab Will Already Be Cooked)
  2. ½ C Lime Juice
  3. 1 Small Avocado Cubed Into ½” Pieces
  4. 1 Small Jalapeno Diced Very Small
  5. ½ Small Diced Tomato (I Use Regular Tomatoes Because I Like The Bit Of Juice I Get)
  6. ½ C Seeded Cucumber Diced Small
  7. ½ C Small Diced Orange Pepper
  8. ¼ C Small Diced Purple Onion
  9. ¼ C Celery
  10. ¼ C Minced Green Onion Tops
  11. 2 T Very Finely Chopped Cilantro
  12. 1 T Olive Oil
  13. 1 Lemon (Wedged And Served To The Side)
  14. Salt & Pepper
Instructions
  1. Cut halibut into ½” cubes, depending on size cut shrimp into 3 or 4 sections and quarter the scallops. The idea is to have all seafood close to the same size and vegetables a bit smaller.
  2. Put seafood into glass or stainless bowl, mix in lime juice and let sit 15-20 minutes. Stir occasionally. Drain lime juice unless making the soup version.
  3. Meanwhile cut all vegetables, ending with avocado and put into another bowl. Add Crab, olive oil and blend.
  4. Mix vegetables into seafood and let sit 5 minutes. Taste and salt & pepper as wanted.
  5. Divide mixture into 8 equal portions. If using a mold placed on serving dish and making sure the lime juice has been left in the bowl and mold it pressing down firmly. Gently lift the ring off and go on to the next one.
  6. If serving in some kind of glass container it is not necessary to drain lime juice and a martini glass makes a very nice presentation as does any bed of lettuce.
  7. Serve with a wedge of lemon.
  8. 8 Servings as an appetizer
  9. 101 Calories, 11.25g Protein, 4.2g Fat, 3.1g Carbs, 1.2g Fiber, 1.9g Net Carbs
  10. 4 Servings as an entrée
  11. 202 Calories, 22.5g Protein, 6.4g g Fat, 6.1g Carbs, 2.4g Fiber, 3.7g Net Carbs
Notes
  1. If you want to serve this in a cocktail glass you do not need to drain the liquid. If molding, the way I did it, it needs to be drained so the ingredients will “stick” together and hold their form. Some places even serve this quite soup-like as a good hangover cure. That’s probably on a beach someplace where it’s party time any time. If you decide to make this as a soup, (see picture) you can skip the jalapeno and add spicy tomato juice to it or...leave in the jalapeno and add some diced or crushed tomatoes...or put half of the vegetables in your blender and puree to desired consistency.
  2. If you’re feeling a bit frisky you can add a few squid rings too.
  3. Crab is NOT marinated in the citrus. I used Dungeness crab as it is what’s abundant here in the Pacific NW. Good quality canned crab is fine and just be sure to drain it.
  4. If you like the flavor of orange with seafood but do not want to use orange juice as the acid add ¼ t orange extract to lime juice.
  5. I have had Ceviche with garlic in it and didn’t like it. If I am going to eat the expensive ingredients in this dish I want to be able to taste them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamy Fennel Soup

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Low Carb Creamy Fennel Soup. I have had people email me asking about doing more actual soup recipes.  I have made a million soups over my lifetime and it seems to me it is so easy to follow my Cream Of Anything Soup recipe and do your own thing, but this particular cream of fennel soup might be a bit more difficult to come up with on your own, so here it is.  It is unbelievably tasty, actually easier to make than you might think, and even better the next day.

This low carb creamy fennel soup is absolutely a complete meal when served with a salad.  The fat content is not for the faint of heart, I believe all the fats I use are extremely healthy, I don’t care about calories, and remember, high fat content is high on the satiety level.

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.

Cream Of Fennel Soup
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Ingredients
  1. 4 Fennel Bulbs
  2. 1 Large Yellow Onion Chopped
  3. 2 Large Leeks Cleaned & Chopped
  4. ½ C Oil Or Butter (I Use Lard As Butter Can Tend To Burn)
  5. 1 C White Wine (Dry)
  6. 2 T Chicken Base
  7. ¼ t Ground Coriander
  8. ¼ t Ground Anise Seeds (Not Pods)
  9. ¼ t Ground Cardamom
  10. ¼ t Nutmeg Or Mace
  11. ⅛ t Ground Cloves
  12. 6 C Water
  13. 2 C 40% Heavy Cream
  14. 8 T Melted Butter
  15. 8 T Sour Cream
  16. 8 t Fresh Chives (Of Course Dried Works As Well And What I Used Because I Forgot To Buy Fresh)
  17. Salt & Pepper To Taste
Instructions
  1. Cut off tops & bottoms of bulbs and chop into ¾” pieces.
  2. Heat oil in large pan to medium low & add fennel, onion, leeks and stir to mix. Cook for 20-25 minutes, stirring often and cook until all vegetables are soft & mushy.
  3. Mix in coriander, cardamom, clove, and anise.
  4. Add wine and simmer 3-4 minutes or until reduced by ½.
  5. Add water, chicken base, and heat.
  6. Take off heat and using either an emersion blender (best) or your blender (which you will need to do in batches) process until mostly smooth and I left mine just a bit chunky. Taste for salt and add more if necessary.
  7. Blend in heavy cream.
  8. Ladle into bowls, drizzle on butter, add sour cream and top with chives.
  9. 8 Servings
  10. 559 Calories, 2.2g Protein, 38.8g Fat, 12.8g Carbs, 4.1g Fiber, 8.7g Net Carbs
Notes
  1. I didn’t do it but if you want to add a little protein you could sprinkle a little bacon on top or...add one of my many salads that already call for bacon.
  2. Leave off the sour cream to make it paleo.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Brussels Sprouts Jicama Salad

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Low Carb Brussels Sprouts Jicama SaladLow Carb Brussels Sprouts Jicama Salad. When I was messin with various salads using jicama, one of them was this Brussels Sprouts Jicama Salad.  I took a photo of it, wrote down everything, ate it, loved it, and promptly lost my written down recipe scratches.  I have made it again and this time I’m posting it right away as I do have lots of little pieces of paper with all kinds of thing on them and yes, I do lose some of them.  Also see Jicama Strawberry Cucumber Salad & Saucy Crunchy Peanut Salad

When you see toasted almonds in a recipe anywhere on this site, I do them on top of the stove in a skillet, using a little bacon grease with maybe 1-2 t depending on how many I do.

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.

Brussels Sprouts Jicama Salad
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Ingredients
  1. 8-10 Fresh Brussels Sprouts
  2. 1 C Matchstick Jicama
  3. ½ Lb Sautéed Crispy Bacon
  4. ¼ C Toasted Almonds
Dressing
  1. ⅓ C Olive Oil
  2. 2 Limes Juiced
  3. ¼ t Salt
  4. 1 T Low Carb Sweetener Of Choice* (Just Like Sugar Powdered To Keep It Paleo)
  5. Fresh Ground Pepper
Instructions
  1. Thinly slice Brussels sprouts. (If you have a mandoline that should be perfect).
  2. Top with bacon, almonds and jicama.
  3. Mix all dressing ingredients & drizzle over salad.
  4. Add lots of fresh pepper.
  5. 4 Servings
  6. 351 Calories, 9.6g Protein, 19.9g Fat, 8.5g Carbs, 4.1g Fiber, 4.4g Net Carbs
Notes
  1. Blanching your shaved Brussels sprouts for about 8-10 seconds will not only perk up the color but also soften them just a little. Of course they will need to be drained and cooled before use.
  2. It is best to mix your salt (and Just Like Sugar if using) into the lime juice as salt does not dissolve well in oil.
  3. I actually use 1 drop of Sucralose but Just Like Sugar will keep it paleo.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Sloppy Piggy

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Low Carb Sloppy PiggyLow Carb Sloppy Piggy. We of course all know what a sloppy joe is and we know that it is made with ground beef.  But what the heck is a sloppy piggy?  Not really so different from its cousin the joe but this is made with pulled pork.  One of my childhood remembrances was eating sloppy joes and my mom didn’t care that we got dirty.  Let’s face it, most times your mom does care when you get dirty, and I actually used to eat dirt…but she never knew…or did she?

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

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

Sloppy Piggy
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Ingredients
  1. 1 Lb Pulled Pork Chopped Into Smaller Threads
  2. ¼ C Butter (I Use Lard)
  3. 1½ C Yellow Pepper (Any Color Can Be Used But Yellow Is A Good Contrast-Sort Of)
  4. 1 C Finely Diced Onion
  5. 1 t Crushed Garlic
  6. 1 Cn Crushed Tomatoes (Diced Will Work As Well)
  7. 1 T Tomato Paste
  8. Water To Thin As Necessary (Start With ½ C)
  9. 3 T White Vinegar
  10. 2 t Mustard
  11. 1 T Just Like Sugar Brown (Optional And I Did Not Use It)
  12. 1 T Paprika
  13. 1 t Cumin
  14. 1½ t Salt (More To Taste)
  15. 1 t Pepper
  16. Large Lettuce Pieces (Romaine) To Plop (Slop) Your Piggy On
Instructions
  1. Heat oil to medium-low, add peppers & onions and cook until soft.
  2. Add garlic, tomatoes, tomato paste, vinegar, mustard and simmer to mix and heat.
  3. Add rest of ingredients, mix and lastly add pulled pork to heat.
  4. Plate on lettuce leaves (or not)
  5. 4 Servings
  6. 457 Calories, 30.2g Protein, 20.1g Fat, 11.1 g Carbs, 2.4g Fiber, 8.7g Net Carbs
Notes
  1. You will probably be surprised how much water this will use, especially after you mix in the pork. I actually use pulled pork to thicken several of the recipes on the site.
  2. I think 1 t of liquid smoke would be really good in this.
  3. You do not need any lettuce leaves especially if you don’t have them. Just slop piggies on the plates and enjoy.
  4. I also used salt and pepper on my lettuce.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Lemon Thyme Cauliflower Quinoa

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Keto Lemon Thyme Cauliflower QuinoaLemon Thyme Cauliflower QuinoaKeto Lemon Thyme Cauliflower QuinoaLemon Thyme Cauliflower QuinoaKeto Lemon Thyme Cauliflower Quinoa. As any of you who frequent this site know, it is no secret that I use a lot of cauliflower and this Lemon Thyme Cauliflower Quinoa is another.  It actually can be used as a cooled side salad or a warm side dish.  It is extremely easy to make and quite piquant so, get ready for tasty.  Take a good look at the last picture.  See that little disk in the back on the right? That’s what I don’t use on a whole cauliflower and only because it’s the scab of the core. Yes, I even use the leaves.  After the florets are cut from the core I chop it pretty finely, process it first, then add the chopped florets. I do make them smaller than shown but I wanted you to see the cut-up core too so if you are not using the whole cauliflower you are putting money into the garbage.  I weighed it at 4 oz. and at $2.00 a lb…well you do the math.  I seriously don’t know how many cauliflowers I go through in a year but it’s a pot-load and I guarantee you, throwing money down the drain is, and never has been, part of my plan.  For one more really good cauliflower salad/vegetable please see Ginger Curry Sweetened Cauliflower Rice. If you like quinoa you will like Keto Lemon Thyme Cauliflower Quinoa.

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.   

Lemon Thyme Cauliflower Quinoa
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Ingredients
  1. 3 C Riced Cauliflower
  2. 2-3 Minced Shallots
  3. 1 T Olive Oil
  4. 2 T Butter
  5. ¼ C Minced Parsley (I Cheated And Used 2 T Of Dried Parsley)
  6. 1 t Dried Thyme
  7. Juice 1½ Lemons
  8. Salt & Pepper
Instructions
  1. Add olive oil and butter to skillet and sweat shallots for about 8-10 minutes.
  2. Add cauliflower, sprinkle with parsley and thyme, drizzle in lemon juice, mixing well. If serving warm only heat for 1-2 minutes as the cauliflower will cook very quickly.
  3. Remove from heat and if serving as a salad refrigerate for an hour.
  4. 4 Servings
  5. 110 Calories, 2.0g Protein, 9.3g Fat, 6.5g Carbs, 1.6g Fiber, 3.9 Net Carbs
  6. 6 Servings
  7. 73 Calories, 1.3g Protein, 6.2g Fat, 4.4g Carbs, 1.0g Fiber, 3.4 Net Carbs
Notes
  1. If you are planning on serving this later, as it is easily made ahead, then take off heat immediately, refrigerate and reheat if using as a side dish.
  2. I most often eat this as a cold salad.
  3. 1 T dried mint is also terrific.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Dilled Celery Root

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Low Carb Dilled Celery RootLow Carb Dilled Celery Root. There is a pretty cool story behind the very simple recipe for these dilled “potatoes” and Spoiler Alert:  These are made with celery root.

 

Back in the summer of 1987 Bill Graham, the then manager of the Grateful Dead and who owned a home in Telluride, CO was driving up the box canyon road when he saw the sign that said “Dead End”.  Of course always thinking, thinking, thinking it occurred to Bill that Telluride would be a great place for a concert with his band.  Now I can say I have lived in many places during my lifetime and Telluride is definitely one of the most beautiful.

I lived on the third floor of a condominium directly overlooking town park and didn’t even need to buy tickets.  Just opened the windows and let the music flow in.  Oh yeah, and Mrs. Magnanimous rented out a spare lock-off bedroom to 10 people from California for the weekend for the then kingly sum of $300.  Just to make myself feel good about charging so much I included breakfast  for two mornings.  After all was said and done they turned out to be 10 of the coolest people I had ever met…ever.  The whole 36 hr weekend was magical.  It was said that there were 10,000 people who descended on T-ride from all over the US which may not seem so many by today’s concert standards but remember, the whole of the Telluride population was probably shy of 2,000 residents.  I hear tell there were tents set up for miles and miles in the fields leading into town.

That same summer we were ambling through town and there was a new French restaurant that had open and which is still there to this day.  La Marmotte Sample Menu,  La Marmotte New Years Eve 2017 Menu.  The weather was spectacular and there were tables set up all over the expansive lawn so we sat down to have lunch.  I have no recollection of what the main course was but whatever it was did not compare to the dilled potatoes sitting on my plate.  They were perfectly fried in gobs of butter  in a very Julia Child fashion.  They were simply swimming in butter with a little salt & pepper.  My absolute favorite food combination from this website is Stuffed Shrimp paired with this dilled celery root.

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.

Dilled Celery Root
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Ingredients
  1. 1 Large Celery Root (About 1-1½ Lbs Cleaned)
  2. 6 T Butter
  3. ¾ t Dried Dill Weed + More To Taste
  4. Salt & Pepper To Taste
Instructions
  1. Peel and cut into ½” x 1½” rectangles. (See Picture)
  2. Put celery root in water to cover and cook until just tender 10-12 minutes. Drain well.
  3. Melt butter and gently stir into butter.
  4. Slowly sauté until golden brown.
  5. Sprinkle with dill weed, salt & pepper and serve.
  6. If your celery root is not swimming in butter then add some more.
  7. 3 Servings
  8. 245 Calories, 2.3g Protein, 23.0g Fat, 9.2g Carbs, 2.0g Fiber, 7.2g Net Carbs
Notes
  1. Most people will tell you to use dill rather sparingly but this dish is predicated on the flavor of the dill so don’t be skimpy.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Scalloped Ham And Celery Root

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Low Carb Scalloped Ham And Celery RootThis Low Carb Scalloped Ham And Celery Root recipe is a take on one of my old (cheap) college favorites.  Back in the day and in my case the late 60’s, one of the least expensive foods you could buy was potatoes.  At the time potatoes were about .49 for a 10 lb. bag and ham was about .49 per lb.  So if you think about it this recipe was a really inexpensive way to serve 4-6 hungry college students.

I have substituted celery root in place of the potatoes and used heavy cream in place of a roux made with flour and added milk.  In my world, today, this tastes so much better and of course back then not many people had ever thought about thickening with heavy cream much less heard of it…and celery root?…celery what?  The water injected crud that passes for ham today?..didn’t exist. So get yourself a nice fat-rat celery root and above all good quality ham that has not been injected with some saltwater crapola.

Low Carb Scalloped Ham And Celery RootI think low carb scalloped ham and celery root has lots less than ¼ the carbs that it does when made with potatoes.  If you have a mandoline for slicing then I would suggest using it as celery root is very difficult to cut by hand and the mandoline will make short work of it.  If you don’t have one a great place to look, if you have one in your area, is a used restaurant supply house.  In fact if you can get to a restaurant supply house be careful, as it is quite easy to go nuts in them.  If you are going to invest in a mandoline I would suggest an adjustable bladed one as you can easily set the thickness of anything you wish to slice/cut.  Yes, you can of course cut it by hand by cutting it half and laboriously use a chef’s knife.  One last way would be to use the slicing blade on your food processor and the only problem may be that your processor may cut it too thin or thick.

Update:  Though I really like the flavor of celery root another very good vegetable to use is diakon radish.  Just peel and slice thinly into rounds.

If you want to add ½ C green peas for color then go ahead and it is simply for color and absolutely not needed.  My other name for peas is little sugar bombs.

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.

Scalloped Ham And Celery Root
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Ingredients
  1. 1 Medium Celery Root Halved & Sliced About ⅛” Thick (About 1-1½ Lb Cleaned)
  2. ½ Lb Good Quality Diced Ham ½” Cubes (Or Whatever Shape You Want)
  3. 1 T Butter
  4. ½ Onion Small Dice
  5. 1½ C Heavy Cream (Remember I Use 40% Heavy Cream)
  6. 1½ t Dry Mustard Powder
  7. 2 t Chicken Base
  8. ½ t Pepper
  9. 2 C Grated Cheese (I Use Gruyere & Sometimes Mixed With Cheddar)
  10. ½ C Green Onion Finely Chopped (These Add Additional Color & Virtually No Carbohydrate)
  11. 2 T Parmesan Cheese (Optional)
Instructions
  1. Put celery root in water to cover and cook until tender 10-12 minutes. I can’t describe how tough these babies are to cut and how quickly they become tender. This is unknowable stuff. Put in large mixing bowl.
  2. Preheat oven to 325°
  3. Meanwhile sweat onions in 1½ t butter until tender and add to celery root.
  4. Add remaining butter, increasing heat, sauté ham chunks & add to celery root.
  5. Slowly heat heavy cream, add chicken base, mustard powder, pepper and reduce slightly.
  6. Add cheese & green onions until cheese is just barely melty. Pour over celery root mixture and blend thoroughly.
  7. Put into glass baking dish and top with Parmesan cheese.
  8. Bake until bubbly and then if Parmesan cheese has not browned, broil for about a minute.
  9. 6 Servings
  10. 483 Calories, 19.2g Protein, 40.5g Fat, 4.5g Carbs, .6g Fiber, 3.9g Net Carbs
  11. 8 Servings
  12. 362 Calories, 14.4g Protein, 30.4g Fat, 3.4g Carbs, .4g Fiber, 3.0g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Salmon Croquettes

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Low Carb Salmon CroquettesLow Carb Salmon Croquettes, or as I like to call them, little submarines on a plate.  I have certainly said it elsewhere that my mother was a terrific cook and one of the things, every once in a while, that she tried to shovel down our gullets were salmon croquettes.  I can tell you now that all three of us kids hate, hate, hated them and as you can imagine I did not eat them for many years.  When I decided to experiment and add a lot more ingredients  than my mom used and of course with the advent of better ways to eat salmon I came up with these.  Not much different than my originals but of course I do not use any panko or bread crumbs and now I realize how good they can be fried in lard.  Probably one of the biggest ways I get around using bread crumbs is the use of crushed fried pork skins.  It takes more than a rolling pin but your food processor will work quite well.  Yes, I do fry my own raw pork pellets from Willies since I also eat them as my diabetic popcorn but once they are crushed they can be used in all kinds of recipes.   A few examples might be:  Crunchy Deep Fried Chicken Chips,  Fried Cauliflower Tater Tots,  Chicken Kiev,  Crab Cakes & Spicy Chipotle Aioli, and I even have a completely different recipe for Salmon Cakes & Tartar Sauce. In the picture above I paired  it with a buttery lemon wine caper sauce and of course you can use your own or perhaps try my Tartar Sauce. No matter what you serve with your low carb salmon croquettes life will be better.

If you don’t have the time or inclination to pop your own pellets and grind them, then you can buy a 3 oz. bag of Pork Dust or a 12 Oz container also through Netrition.  One of the reasons I have always liked to pop and grind my own dust is that I was able to control the fineness of the grind.  But since I have now gotten the pork rind crumbs to the right I will not go back.  They are fried in their own lard and what could be better?  I contacted Bret at www.baconsheir.com to see what the cup count of their 1 lb. bag would be and he graciously told me about 7 cups so you can see at $21.00 per bag, and if you don’t want to pop your own, this is a great way to get them.

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.

Salmon Croquettes
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Ingredients
  1. 1 Lb Canned Salmon (Yes, Fresh Is OK And Just More Time Consuming)
  2. ½ C Water
  3. 3 T Butter
  4. 1 Small Onion Very Finely Diced
  5. ¾ C Celery Very Finely Diced
  6. ¾ C Red Bell Pepper Very Finely Diced
  7. ¾ C Yellow Bell Pepper Very Finely Diced
  8. ⅓ C Finely Ground Pork Skins***
  9. 2 T Dried Parsley (Fresh Is Fine If Finely Chopped)
  10. ½ C Mayonnaise
  11. 2 T Drained And Chopped Capers
  12. 1 T Worcestershire Sauce
  13. 2 t Dijon Mustard
  14. 2 t Old Bay Seasoning
  15. ¼ t Tabasco Sauce
  16. 2 Eggs Beaten
  17. ¼ C Sour Cream
  18. 1½ C Finely Ground Pork Skins*** (+ More Only If Needed)
  19. Oil Of Choice For Frying
Instructions
  1. Slowly heat butter and water, dice all vegetables, add to butter & water, cover, and cook until soft. Drain if there is any water left or...better yet...uncover until it is all evaporated. Cool completely.
  2. Flake salmon making sure to discard any bones and put into a bowl. Blend in ⅓ C pork skins.
  3. In another bowl mix mayo, capers, Worcestershire sauce, mustard, parsley, old bay, and Tabasco.
  4. Beat eggs and sour cream until smooth, add 3 T to mayo mix and reserve the rest.
  5. Blend mayo mix into salmon making sure all is coated. At this point if you are not making immediately, cover and refrigerate for later. It is best chilled anyway.
  6. Put balance of egg mix on a plate, put ground pork skins on another plate and have a third plate to put finished croquettes on.
  7. Dividing salmon into 6 equal parts, form into little submarines.
  8. Roll each in the egg, then in the pork skins and put onto the third plate.
  9. Heat oil of choice (I do use lard) and when oil reached 340°-350° place each sub gently into the oil. When browned turn and brown 2nd side.
  10. Serve with lemon wedges and tartar sauce. I will say these are so flavorful that they are good just plain.
  11. 6 Servings
  12. 383 Calories, 27.5g Protein, 28.0g Fat, 5.0g Carbs, 1.6g Fiber, 3.4g Net Carbs
Notes
  1. Easy enough to make into hors d’oeuvres with a thin slice of lemon on top.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Collard Greens With Smoked Pulled Pork

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Low Carb Collard Greens With Smoked Pulled PorkLow Carb Collard Greens With Smoked Pulled PorkLow Carb Collard Greens With Smoked Pulled Pork. Perhaps if you didn’t grow up in the South you mightn’t have been exposed to Collard Greens let alone with smoked pulled pork.  I did not grow up in the South either but my mother was a woman of many talents, one of them was cooking, and she did make collard greens & a smoked ham hock for us once in awhile.  She made it like most people with bacon grease, which was fine by us as we all loved bacon.  So this is my own rendition using low carb collard greens with smoked pulled pork.  Same greens, same animal just with a little twist.  There are a couple of different ways to use this recipe:  1.) As a dinner side dish (on left) and 2.)  As a filling & hearty soup (on right)  Not sure why most every other greens recipes include so much sugar and I doubt you’ll miss it here since I’m pretty sure the people coming to this site are not looking for sugary recipes. Low Carb Collard Greens With Smoked Pulled Pork for a dose of health.

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.

Collard Greens With Smoked Pulled Pork
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Ingredients
  1. 2-2½ Lbs Collard Greens (Remember You Loose Weigh With The Unusable Ribs)
  2. 1 Lb Pulled Pork
  3. 1 Small Onion Dice Small
  4. 2 T Bacon Grease (Or Lard)
  5. 1 T Crushed Garlic
  6. 3 T Apple Cider Vinegar (You Can Also Use Unsweetened Rice Wine Vinegar)
  7. ½ t Red Pepper Flakes
  8. 1 T Chicken Base
  9. ½ t Liquid Smoke
  10. 1 t Butter Per Serving (Optional But Good)
  11. 2 C Water For Side Dish 4 C Water For Soup
Instructions
  1. Heat grease in pot large enough to pack in the greens.
  2. Slowly sweat the onions, then mix in garlic.
  3. Making sure collards are grit-free cut the center rib out of each stalk.
  4. Cut into 1½" strips, turn and cut about 2" pieces.
  5. Mix water, chicken base, pepper flakes, & vinegar and pour over greens.
  6. Cover and slowly simmer for 2-2½ hours or until greens are tender.
  7. Add pork and heat thoroughly.
  8. 4 Soup Servings
  9. 419 Calories, 32.0g Protein, 14.4g Fat, 10.3g Carbs, 5.8g Fiber, 4.5g Net Carbs
  10. 6-8 Side Servings
  11. 210 Calories, 16.0g Protein, 7.2g Fat, 5.2g Carbs, 2.9g Fiber, 2.3g Net Carbs
Notes
  1. I do add butter to mine whether I make soup or a side. There is something about the way butter enriches anything.
  2. As a side dish it is best to put into its own container as you will want to eat (drink) the juices.
  3. If your pulled pork strands are too long, chop them a little. You want the pork recognizable but not so long they are a pain to eat or drip from the bowl to your mouth.
  4. If you like your greens a little less tender, cook maybe ½ hour less.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Gingerbread Waffles

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Low Carb Gingerbread WafflesLow Carb Gingerbread WafflesLow Carb Gingerbread WafflesLow Carb Gingerbread Waffles. So the other day I made  a half recipe of Gingerbread and as you can see from the picture it didn’t turn out so well as I under-cooked it. Well, when life gives you lemons I say make Gingerbread Waffles.  The first thing I did was scoop out the center, drown it in heavy cream and ate it as kind of a gingerbread pudding.  Gads, it was really good.

I’m thinking to myself that maybe, with a few minor alterations to the original recipe, I could make a waffle batter out of it.  Well, well, it worked just beautifully.  A few crunchy toasted nuts, tons of butter, some Sugar-Free Maple Syrup and I have to say these Gingerbread Waffles are terrific.  Just eat for the number of people in your family and freeze the rest for another time.  They are not super crispy since there is no white flour in them but they are quite tender and with the addition of toasted nuts you get that crunch you may be looking for.  I have put this recipe under the Entrées Category and seriously they can be eaten for breakfast and also be used as a dessert with whipped cream.  If you have babies, break one of these low carb gingerbread waffles into 4 pieces, give it to  them dry , and let ’em make a mess.

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.

Gingerbread Waffles
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Ingredients
  1. 4 Eggs
  2. 4 T Melted Butter
  3. ½ C Allulose***
  4. 2 T Heavy Cream
  5. 2 T Sour Cream
  6. 1 T Molasses
  7. 1 C Almond Flour
  8. 6 T Coconut Flour
  9. 1 T Powdered Ginger
  10. ½ T Baking Powder
  11. ½ T Cinnamon
  12. 1 t Baking Soda
  13. ½ t Nutmeg
  14. ¼ t Powdered Cloves
  15. ¼ t Guar Gum
  16. ¼ t Xanthan Gum
Instructions
  1. Preheat waffle iron to high.
  2. When you are ready to make your first waffle swab the iron with coconut oil.
  3. Beat eggs, then beat in molasses, Allulose, heavy cream, sour cream and melted butter.
  4. Mix dry ingredients, add wet to dry and blend well.
  5. Let batter rest for a 1-2 minutes.
  6. Using a large scoop, or about ½ C put batter in the middle of your waffle maker and spread around leaving about a 1½ inch border.
  7. Don't try to open waffle iron until green light says it's ready.
  8. 5-6 Waffles
  9. 296 Calories, 9.5g Protein, 22.9g Fat, 13.0g Carbs 5.4g Fiber, 7.6g Net Carbs
Notes
  1. I added toasted walnuts but pecans are terrific too. You could add low carb fruit but I think the flavor of the waffle might over power any fruit you may use.
  2. If you compare this to an average 6" waffle the carb count is about one third and even less without the molasses.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fried Cauliflower Tater Tots

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Low Carb Fried Cauliflower Tater TotsLow Carb Fried Cauliflower Tater Tots. Since I made that fatal mistake ending up with Cauliflower Grits instead of mashed cauliflower I have gone nuts making new recipes with it and these fried cauliflower tater tots are one of the results.  Cauliflower Polenta Cakes is another.  Is that ketchup in that bowl you may be asking?  Why yes it is.  Not regular high carby ketchup but Sugar-Free Ketchup.  I can’t imagine eating tater tots without at least a little ketchup.

There are recipes everywhere for oven baked/fried tater tots but they are nothing like these fried puppies and when eaten, there is zero cauliflower taste.  For all the world you will think you are eating real potato tots. Now we know that potatoes fry really well (the Maillard reaction) and/but so do Pork Rinds and we also know how crunchy pork rinds are and these babies are covered with them. My oil of choice was duck fat because if you have ever had french fries done in duck fat you would know why.

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.

Fried Cauliflower Tater Tots
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Tots
  1. 1½ C Cauliflower Grits
  2. ¾ C Parmesan Cheese
  3. ¾ t Garlic Salt
  4. ¾ t Pepper
  5. ⅜ t Onion Powder
  6. 3 T Beaten Egg Wash
  7. 1½ C Crushed Pork Rinds
Egg Wash
  1. 2 Eggs
  2. 2 T Sour Cream
  3. Oil For Frying.
Instructions
  1. Mix first 6 tot ingredients thoroughly.
  2. Using 2 shallow bowls and l larger plate, put the remaining egg mixture in one bowl and the pork rinds in the second.
  3. Using a 1 T scoop make 36 balls for tots. Form each into a tiny football. Gently put into egg wash and then into pork rinds.
  4. Heat oil to between medium and medium high, cook 12 tots at a time and repeat.
  5. 6 Servings
  6. 243 Calories, 16.7 g Protein, 17.5g Fat, 6.4g Carbs, 2.6g Fiber, 3.8g Net Carbs
Notes
  1. You may have left over egg mix and you can save it for another use.
  2. I have included 2 T fat in the nutritionals.
  3. As I said I used duck fat to fry these.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/