Tag Archives: lowcarb

Low Carb Carbalose Bread Stuffing

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Low Carb Carbalose Bread StuffingLow Carb Carbalose Bread StuffingLow Carb Carbalose Bread StuffingLow Carb Carbalose Bread StuffingLow Carb Carbalose Bread StuffingLow Carb Carbalose Bread StuffingLow Carb Carbalose Bread Stuffing. What to say.  This Carbalose Bread Stuffing is another way I use Carbalose Flour.  Not all that often, but the problem is that I know way too many recipes and it takes me a while to cycle through a lot of them, and I have to say, I should make it more often because it is so good and a great accompaniment to many meals. Please see Carbalose Flour Bread. and you will need it to make this Low Carb Carbalose Bread Stuffing.

I don’t have a clue where any of you live but…if…you live either in the Pacific Northwest or British Columbia, Canada RossDown Chicken is hands down the best chicken I have eaten since I was a kid.  I have tried about every chicken product there is and this IS the best-ever. Not surprisingly, I bought my first one in a Halal market here in Portland and have never looked back when buying whole chicken.

To read about Carbalose Flour 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 Bread Stuffing
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Ingredients
  1. 8 oz. Dried Carbalose Bread Cubes (5½ -6 Cups)
  2. ¾ C Small Diced Celery
  3. ¾ C Small Diced Onion
  4. 1 C Water
  5. ½ C Butter
  6. 1 T Chicken Base***
  7. 2 Beaten Eggs
  8. 1 t Dried Sage
  9. 1 t Poultry Seasoning
  10. ¼ t Pepper
  11. More Water To Moisten
Instructions
  1. Put cup water, butter, and chicken base in skillet, heat, and add celery & onions. Cook on low until very soft then add seasonings.
  2. Cool slightly and add beaten eggs.
  3. Add additional 1 C warm water to celery onion mixture and pour all into dried bread cubes. Mix, let sit, and add water as/if needed until stuffing is moist.
  4. Butter glass baking pan and bake at 350 degrees until beginning to brown on top.
  5. 8 Servings
  6. 190 Calories, 6.5g Protein, 14.4g Fat, 8.3g Carbs, 4.4g Fiber, 3.9g Net Carbs
Notes
  1. Low Carb Additions: sautéed mushrooms, oysters, spinach, sausage, pine nuts, almonds, sugar-free cranberries, and small diced Granny Smith apples.
  2. How we eat this: I cut out the backbone of a chicken, butterfly (spatchcock) it, butter a piece of foil, put the stuffing roughly in the shape of a heart, put the chicken on top of the stuffing, and bake it at 375 degrees for about 1¼-1½ hours and wahoo it’s so good. As the chicken cooks the juices and fat go into the stuffing.
  3. Needless to say this goes well under/with Cornish game hen.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Ratatouille

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Low Carb RatatouilleLow Carb RatatouilleLow Carb RatatouilleLow Carb Ratatouille SoupLow Carb Ratatouille. All I can say is leave it to the French-even their “peasants” know the fine art of cooking.  This is so good, makes a lot, and best of all it is easy to prepare.
Serve under/over eggs for breakfast, lunch or dinner, and yes, make a fabulous soup with the addition of more water and heavy cream. The best news is that the soup can be served cold, warm or hot.

Beware, if making jut soup best to make ½ a recipe or make it with left-over low carb ratatouille because it will make a LOT of soup. Probably 6 large bowls and 8-10 smaller cups.

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.

Ratatouille
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Ingredients
  1. 1 Medium Eggplant Peeled & Cubed (4 Cups)
  2. 2 Large Zucchini Cubed (4 Cups)
  3. 1 C Large Diced Onion
  4. ½ C Olive Oil
  5. 1 Can Diced Tomatoes
  6. 1 C Water
  7. 1 T Crushed Garlic
  8. 2 t Dried Basil
  9. ½ t Dried Oregano
  10. ¼ t Dried Thyme
  11. Salt & Pepper To Taste
  12. Parmesan Cheese
Instructions
  1. Peel and cube large eggplant.
  2. Cut Zucchini in half lengthwise and then each half into thirds and make large cubes.
  3. Heat olive oil to very hot and brown eggplant.
  4. Turn heat to low, add rest of ingredients, stir, cover, and cook for 1-1½ hours, stirring occasionally. If additional water is needed-add it. Add salt and pepper to taste.
  5. 10-½ C Servings
  6. 131 Calories, 1.2g Protein, 6.4g Carbs, 2.2g Fiber 4.2g Net Carbs
  7. 8 Servings
  8. 165 Calories, 1.5g Protein, 11.2g Fat, 8g Carbs, 2.8g Fiber, 5.2g Net Carbs
Notes
  1. If wanted sprinkle with 1 T Parmesan cheese.
  2. Serve under/over eggs for breakfast, lunch or dinner.
  3. And yes, make a fabulous soup too.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cauliflower Au Gratin

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Low Carb Cauliflower Au GratinLow Carb Cauliflower Au Gratin. Julia, Jacques, and me.  I certainly never thought I would put the three of us together in one sentence but here we are.  As you can plainly see I AM NOT in the picture alas…only in the sentence.  And then there was this guy who slipped in to grab a little of Julia’s thunder. It is funny, funny, funny.

All I have done is tweak this recipe to take out the carbs by eliminating the milk and flour.

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 Au Gratin
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Ingredients
  1. 1 Large Head Cauliflower
  2. ¼ t Salt
  3. 2½ C Heavy Cream
  4. 1 T Butter For Baking Dish
  5. Salt & Pepper
  6. 1 Pinch Nutmeg
  7. 1 t Chicken Base
  8. 1 C Grated Gruyere Cheese
Instructions
  1. Turn the cauliflower upside down, and cut all around the stem with a sharp knife, slicing off the tough leafy stems that are attached to it. Pick off any remaining leaf pieces that may still be attached. Do not cut the florets apart.
  2. Put the whole cauliflower, stem end down, into a large pot with two inches of water and ¼ t salt. Cover tightly and bring to a rapid boil. Cook until you can pierce a floret with a sharp knife (about 8 minutes). Carefully lift the cauliflower out of the pot and place it in the gratin dish to cool slightly.
  3. Turn the cauliflower upside down, and slice all around the core, through the floret stems, so the head falls apart. Arrange the florets in a single layer round side up, then chop up the cooked core and scatter the pieces in the dish.
  4. Pour cream into a saucepan and bring to simmer until thickened.
  5. Whisk in ¼ teaspoon pepper, chicken base and a pinch or two of nutmeg. Taste and adjust seasoning to your taste remembering that the cheese also has a lot of salt in it. The sauce should be thick, but pourable. If necessary, thin with a bit of water, stirring to blend well.
  6. Season the florets with ¼ t pepper, and scatter ½ cup of the grated cheese over the top. Set the gratin dish on a cookie sheet, then ladle or pour the sauce over the cauliflower. Sprinkle on the rest of the cheese, place in the oven and bake until the sauce is bubbling and the cheese is starting to brown, about 20-25 minutes.
  7. Serves 8
  8. 344 Calories, 7.0g Protein, 32.4g Fat, 6.0g Carbs, 1.9g Fiber, 5.1g Net Carbs
  9. Original Nutritionals
  10. 284 Calories, 9.8g Protein, 20.7gFat, 14.6g Carbs, 2.1g Fiber, 12.5g Net Carbs
Notes
  1. I do think a bit of parmesan cheese on top would be terrific and I will try it next time I make this.
  2. Personally when it comes to cheese, I think more is better and if you do too-feel free to add more.
  3. DO AHEAD NOTE: The assembled gratin can be made several hours ahead if stored well wrapped in the refrigerator. Preheat the oven to 350F and allow 30 to 40 minutes for heating the gratin and browning the cheese.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Meatloaf Extraordinaire

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Low Carb Meatloaf ExtraordinaireThis Low Carb Meatloaf Extraordinaire might be the most beautiful meatloaf you will ever see.  As you slice it, it has green (spinach), prosciutto ham (salmon), carrot (orange), and gruyere cheese (white) visible in each piece.

Any leftover low carb meatloaf extraordinaire can be thinly sliced and used in a sandwich with either butter or mayo on Carbalose Flour Bread

To read about Carbalose Flour 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.

Meatloaf Extraordinaire
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Ingredients
  1. 1 Lb 20% Ground Beef
  2. 1 Lb Ground Pork
  3. 2 Lightly Beaten Eggs
  4. ½ C Finely Diced Onions
  5. ½ t Ground Rosemary
  6. ¾ t Garlic Salt
  7. ½ t Salt
  8. ½ t Pepper
  9. 1 Large Carrot Shaved Lengthwise
  10. 2 Cups Wilted Fresh Spinach
  11. 6 Very Thinly Sliced Pieces Prosciutto Ham
  12. 1½ C Shredded Gruyere Cheese
  13. 1½ C Carbalose Bread Crumbs (Optional)
  14. ½ Cup Parmesan Cheese
  15. ¼ C Olive Oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook shaved carrot until soft but not falling apart.
  3. Mix eggs with onions, rosemary, garlic salt & pepper and mix this thoroughly into the ground beef and pork.
  4. Mix bread crumbs with parmesan cheese and spread onto a sheet of parchment paper about 10”x12”.
  5. With fingers, press meat mixture over crumbs.
  6. Sprinkle spinach down first then carrots, proscuitto, and top with cheese leaving about ½” at sides.
  7. Lifting parchment paper, roll the meatloaf tightly and press any unused crumbs into sides of meatloaf and scrunch in.
  8. With a brush, dab olive oil over entire crumbed surface.
  9. Transfer to Silpat or foil lined sheet pan and bake about 35-40 minutes. Surprisingly, this does not take long to cook.
  10. Let rest 10 minutes and cut meatloaf log into 8 equal pieces or about 1¼” wide.
  11. You may also drizzle with a thin beef base gravy.
  12. This is one gorgeous meatloaf and certainly elegant enough to serve at a dinner party.
  13. Serves 8
  14. 604 Calories, 43.8g Protein, 40.5g Fat, 16.0g Carbs, 8.4g Fiber, 7.6g Net Carbs
Notes
  1. Nutritionals include bread crumbs and if you don't want or have the bread crumbs crushed pork skins are a great substitute.
  2. Any good shaved deli ham will serve in place of the proscuitto and it will of course alter the taste a bit.
  3. Any leftovers can be used for fabulous meatloaf sandwiches or portioned & frozen for further dinners.
  4. You can also opt to wrap the meatloaf in bacon cause bacon never hurts anything.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Sweetened Condensed Milk

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Low Carb Sweetened Condensed MilkLow Carb Sweetened Condensed Milk. It has been many years since I have had real Sweetened Condensed Milk and for all the world this is as I remember it.  I use this low carb sweetened condensed milk in the Magic Bars recipe or it can be used as the topping on Gooey Sticky Butter Cake

 

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.

Sweetened Condensed Milk
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Ingredients
  1. 1 C Heavy Cream
  2. 12 Drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
  3. ⅛ t Xanthan Gum
  4. ⅛ t Guar Gum
  5. ¼ t Vanilla Extract
  6. 2 T Cold Butter
Instructions
  1. Whisk and begin heating heavy cream, sweetener and both gums.
  2. Cook very slowly, whisking occasionally until reduced and thickened. This should take about 12-13 minutes or so.
  3. Remove from heat, add vanilla, and beat in butter 1 T at a time.
  4. Serving Size 1 T
  5. Serves 16
  6. 64 Calories, .3g Protein, 7.0g Fat, 0.4g Carbs, 0.0g Fiber 0.4g Net Carbs
Notes
  1. This makes a great drizzle for strawberries and raspberries...or you can just drizzle your tongue.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Almond Cookies

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Low Carb Almond CookiesLow Carb Almond Cookies.  I was on the website www.realfoodcarolyn.com awhile ago and found a recipe called Awesome Almond Cookies.   She had permission to reprint the recipe but for us diabetics and low carbers it had loads of maple syrup in it so I decided to make them low carb.  All I can say is they are named appropriately and they are awesome. Low carb almond cookies are ridiculously easy and quick to make.

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

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

Almond Cookies
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Ingredients
  1. 2 C Almond Flour
  2. ¼ C Arrowroot
  3. 1½ t Baking Powder
  4. 1T Almond Extract
  5. 1 t Vanilla Extract
  6. ½ C Sugar Free Maple Syrup***
  7. ½ C Melted Butter
  8. 8 Drops Liquid Sucralose***
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients.
  3. In separate bowl, combine liquid ingredients.
  4. Add in dry ingredients, mix until smooth and let sit for 10 minutes until thickened as in a soft cookie dough.
  5. Mix again and place by the spoonful (I use a scoop for uniformity) onto a Silpat or parchment lined baking sheet and bake 15-20 minutes or until browning begins at the edges. Cookies will spread and be relatively flat.
  6. Makes 12 large cookies 3½” in diameter or 36 small cookies 2” in diameter.
  7. Small
  8. 62 Calories, 1.4g Protein, 5.5g Fat, 2.3g Carbs, .7g Fiber, 1.6g Net Carbs
  9. Large
  10. 186 Calories 4.1g Protein, 15.7g Fat, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs
Notes
  1. I made them large with a #24 (3T) scoop and got exactly 12 cookies and with a #70 scoop (1T) I got exactly 36 so…3 smalls equal 1 large and you are probably less likely to eat 6 smalls than 2 large.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Magic Bars

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Low Carb Magic BarsLow Carb Magic Bars.  This is my rendition of the famous Eagle Brand recipe for Magic Bars. I personally never count calories because if you are really and truly eating LCHF calories do not matter.  You get and keep that “full feeling” from the fat you are eating.  Now I will admit these are not for the faint of heart if you are paying attention to calories and if you do then these are not for you but man oh man these are good, good, good and if nothing else you can use Step 1 to make Sweetened Condensed Milk. but really, why not just make the low carb magic bars?

I am betting from the number of servings (30) and the size of the pan that one Eagle Brand portion is about the size of a postage stamp.  Good luck on that one.  Apples to Apples about two servings of the original to one of mine with ten times the carb count.  Yikes!

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.

Magic Bars
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Topping
  1. 1 C Heavy Cream
  2. 12 Drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
  3. ⅛ t Xanthan Gum
  4. ⅛ t Guar Gum
  5. ¼ t Vanilla Extract
  6. 2 T Cold Butter
Crust
  1. ¾ C Almond Flour
  2. ¼ C Ground Pecans
  3. 6 Drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
  4. ¼ C Melted Butter
Filling
  1. 1 C Heavy Cream
  2. 1 C Sugar Free Chocolate Chips
  3. 4 Drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
  4. ⅓ C Chopped Walnuts
  5. ⅓ C Chopped Pecans
  6. ⅓ C Sliced Almonds
  7. ¾ C Unsweetened Coconut Flakes
  8. Certainly Macadamia Nuts May Also Be Used
Topping
  1. Whisk and begin heating heavy cream, sweetener and both gums and cook very slowly, whisking occasionally until reduced and thickened. This should take about 12-13 minutes or so.
  2. Remove from heat, add vanilla, and beat in butter 1 T at a time.
  3. This is now essentially a sweetened condensed milk. Taste it and you will see.
Crust
  1. Add sweetener to melted butter, combine with ground nuts and press into a 6”x6” pan. Bake in 350 Degree oven 10-12 minutes or until it just begins to hint at brown.
Filling
  1. Heat heavy cream to just under boiling.
  2. Add chocolate chips & sweetener.
  3. Stir until all chips are melted.
  4. Add three nuts & coconut and mix thoroughly.
  5. Spread over crust.
  6. Spread “sweetened condensed milk” on top.
  7. Bake at 350 degrees about 20-25 minutes or until topping just begins to hint at brown in spots.
  8. Cool completely and refrigerate for at least several hours and over night is best.
  9. Cut into 12 bars.
  10. Servings: 12
  11. 361 Calories, 1.0g Protein, 36.7g Fat, 6.6g Carbs, 2.6g Fiber, 4.0g Net Carbs
Comparison
  1. Mine: 12 Servings 361 Calories, 1.0g Protein, 6.6g Carbs, 2.6g Fiber, 4.0g Net Carbs
  2. Eagle Brand: 30 Servings 190 Calories, 3g Protein, 21g Carbs, 1g Fiber, 20g Net Carbs
  3. Each serving of the original Eagle Brand Magic bar is about the size of a postage stamp so let's get real here. Most people would eat 3-4 servings for a total of 60g-80g net carbs...and that's just for dessert.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Bread Pudding-Vanilla Cream Drizzle

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Low Carb Carbalose Bread Pudding-Vanilla Cream DrizzleLow Carb Carbalose Bread Pudding-Vanilla Cream Drizzle. What to say. Simple & tasty and it will feed an army.

All my other Carbalose Recipes are listed at the bottom of the 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 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.

Bread Pudding With Vanilla Cream Drizzle
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Pudding
  1. 8 Oz. Stale Carbalose Large Bread Cubes (About 5½-6 Cups)
  2. 3 Eggs
  3. 2 C Heavy Cream
  4. 1 T Vanilla Extract
  5. ½ C Allulose***
  6. ¼ C Melted Butter
  7. 8 Drops Liquid Sucralose***
Vanilla Cream Drizzle
  1. 1 C Heavy Cream
  2. 12 Drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
  3. ⅛ t Each Xanthan Gum & Guar Gum (I just keep mine mixed 50-50)
  4. ¼ t Vanilla Extract
  5. 2 T Cold Butter
Pudding
  1. Leave cubed bread on the counter in a bowl overnight and when you walk by, toss it.
  2. Preheat the oven to 325°.
  3. Butter an 8” glass baking dish.
  4. Whisk eggs & Allulose in a medium bowl, whisk in heavy cream, add the melted butter & Sucralose and whisk one more time.
  5. Pour the liquids over the bread cubes, mix gently, let sit for 15 minutes and mix again.
  6. Put in baking dish on a sheet pan, and bake for 35-40 minutes. Baking time varies based on staleness of bread. It’s done when the middle is slightly puffy and the eggs are just cooked.
  7. Divide into 16 portions, serve warm, and drizzle with vanilla cream.
  8. Refrigerate leftover pudding.
Vanilla Cream Drizzle
  1. Whisk and begin heating heavy cream, sweetener and both gums and cook very slowly, whisking occasionally until reduced and thickened. This should take about 12-13 minutes or so.
  2. Remove from heat, add vanilla, and beat in butter 1 T at a time.
  3. This is essentially now a sweetened condensed milk and may be used as such in other recipes. Taste it-you’ll see.
  4. Nutritionals-Pudding
  5. 12 ¾ Cup Servings
  6. 260 Calories, 4.9g Protein, 24.1g Fat, 5.1g Carbs, 3.0g Fiber, 2.1g Net Carbs
  7. 8 1 Cup Servings
  8. 390 Calories, 7.3g Protein 36.1g Fat, 7.7g Carbs, 4.5g Fiber, 3.2g Net Carbs
  9. Nutritionals-Drizzle
  10. 1 T 16 Servings
  11. 64 Calories, .3g Protein, .4g Carbs, 0g Fiber, .4g Net Carbs
Notes
  1. Be careful with the drizzle because it is easy, easy, easy to eat, eat, eat…with a spoon. This stuff is good on a brick.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Cherry Almond Bread Pudding

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Low Carb Carbalose Cherry Almond Bread PuddingLow Carb Carbalose Cherry Almond Bread Pudding. Somewhere long ago and far away I was dabbling in the kitchen (better dabbling than babbling) and just kind of came up with this recipe.  Cherries and almonds are one of those food marriages made in heaven so I thought I would run a yes, high carby version of this as a special dessert item in the restaurant and it was a hit.  People would come back in to have a cup of coffee and bread pudding and I didn’t have it.  So…I decided to put it on the menu permanently and it stayed as a customer favorite.  Here it is in its low carb form and I absolutely cannot tell any difference and since you never had my restaurant version you definitely won’t know either.

Bread pudding, any bread pudding and that includes low carb carbalose cherry almond bread pudding begs for a sauce…any sauce…please, just give me a sauce and this is the way I served it in the restaurant.  So simple…so good…just warm & drizzled with a little heavy cream or better yet Sweetened Condensed Milk

I don’t care how you cut it traditional bread pudding has never been low carb but just a half cup with Carbalose Flour Bread is terrific and even a cup is only 6.8g net carbs and after a filling dinner?…I doubt you could begin to eat a full cup of this.

This is one of my easier recipes to make and you will need Carbalose Flour Bread cubes for it. All my other Carbalose Recipes are listed at the bottom of the 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.

Cherry Almond Bread Pudding
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Ingredients
  1. 8 Oz. Carbalose Stale Large Bread Cubes (About 5½-6 Cups)
  2. 3 Eggs
  3. 2 C Heavy Cream
  4. 1 t Vanilla Extract
  5. 1 t Almond Extract
  6. ¼ C Sliced Almonds
  7. ½ C Chopped Canned Sour Cherries In Water (Juice Drained)
  8. ½ C Allulose
  9. ¼ C Melted Butter
  10. 8 Drops Liquid Sucralose
Directions
  1. Leave cubed bread on the counter in a bowl overnight and when you walk by, toss it.
  2. Preheat the oven to 325°.
  3. Butter an 8” glass baking dish.
  4. Whisk eggs & Allulose in a medium bowl, whisk in heavy cream, and add the rest of the ingredients except bread cubes.
  5. Pour the liquids over the bread cubes, mix gently, let sit for 15 minutes and mix again.
  6. Put in baking dish on a sheet pan, and bake for 35-40 minutes. Baking time varies based on staleness of bread. It’s done when the middle is slightly puffy and the eggs are just cooked.
  7. While still warm divide into 16 portions and serve drizzled with a little heavy cream.
  8. Refrigerate leftover pudding.
  9. 16 ½ Cup Servings
  10. 198 Calories, 5.3g Protein, 16.8g Fat, 6.5g Carbs, 3.1g Fiber, 3.4g Net Carbs
  11. 8 1 Cup Servings
  12. 396 Calories, 10.5g Protein, 33.6g Fat, 13.0g Carbs, 6.2g Fiber, 6.8g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Baba Ganoush

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Keto Baba GanoushKeto Baba GanoushKeto Baba Ganoush. For the uninitiated, Baba Ganoush is a Middle Eastern eggplant dip. I happen to think this stuff was sent to mankind by the Gods and if you have never had baba ganoush you might go to just about any Middle Eastern restaurant and try it. My prediction…you will love, love, love it-it’s addictive. The idea of the ribbed “waves” is to catch and keep the olive oil in place so if you can make them-please do, or at least make some facsimile of mountains and valleys.

Low Carb Baba GanoushTraditionally keto baba ganoush is smeared around the sides of a shallow bowl with the olives around the perimeter, drizzled with olive oil, and then scooped with torn flatbread or pita but…as low carbers we can not do this so I have given you some terrific alternatives.
Keto Baba Ganoush can be eaten many ways. You can use an olive to scoop a little baba, you can tear a Carbalose Flour Tortillas and scoop with that, you can cut your tortilla into wedges & lightly fry them for use as “pita chips”, you can use red pepper chips, you can use thinly sliced & peel cucumber coins. Don’t want pita chips? Then use Harvarti cheese…but the best way is to use any and all ways.  All combinations of the above work perfectly well as they all compliment the flavor of the baba.  If this doesn’t trip your trigger here is an equally good but different Smoky Eggplant Dip recipe made with my Super LCHF Yogurt, or…full fat store bought.

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.

Baba Ganoush
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Ingredients
  1. 1 Large Or Two Medium Eggplants
  2. ¼ C Tahini
  3. 1-2 t Crushed Garlic (More Is Better)
  4. ¼ C Lemon Juice
  5. 2 T Olive Oil (I Use Extra Oil From The Top Of The Tahini)
  6. 1 t Liquid Smoke
  7. ½ t Salt (Or More To Taste)
  8. Olive Oil To Drizzle
  9. Minced Parsley As Garnish
  10. Pinch Sumac As Garnish
Directions
  1. Prick eggplant several places and roast in a 375° oven for about 45-60 minutes or until very soft and totally collapsed. Split hot eggplant down the center and when you can handle it, drain the juices.
  2. Scoop out ALL eggplant guts and put next 6 ingredients in food processor and process for 2 minutes until smooth. Taste and correct any seasoning.
  3. Drizzle with olive oil, garnish with parsley & Kalamata olives.
  4. Serving Size: ¼ Cup
  5. 6 Servings
  6. 138 Calories, 2.0g Protein, 13.3g Fat, 5.0g Carbs, 1.7g Fiber 3.3g Net Carbs
  7. Per Tablespoon
  8. 34 Calories, 0.5g Protein, 3.3g Fat, 1.2g Carbs, 0.4g Fiber, 0.8g Net Carbs
Notes
  1. How I prepare my eggplant: When the eggplant is finished baking, prop up the head & make a slit all the way through the top and down the front. Let cool for 10-15 minutes and then using the palm of you hand or a large spoon and starting at the top, begin pushing the juice out of it. Repeat this several times until no more comes out. Allow to cool. With a large spoon and a gentle hand, scoop out the pulp making sure you get even all the slimy stuff from the outer skin. Now, taking the crown in your fingers, squeeze the final pulp out of it.
  2. I do this for two reasons 1.) The juice is very sticky and is most of the sugar in an eggplant. 2.) Your final baba will be thicker and easier to scoop.
  3. This is better after being in the fridge a day or so but I’m betting it won’t happen…it tastes way too good to wait.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Cinnamon Walnut Rolls

8 Replies

Low Carb Carbalose Cinnamon Walnut RollsLow Carb Carbalose Cinnamon Walnut RollsLow Carb Carbalose Cinnamon Walnut RollsLow Carb Carbalose Cinnamon Walnut Rolls. There are thousands of recipes for cinnamon rolls on the internet and maybe only one or two made with Carbalose Flour.  I hope by the time you make these, you find these Low Carb Carbalose Cinnamon Walnut Rolls are the best.

My all-time favorites from long ago and far away were Rich Rum Sticky Buns from The New Basics cookbook by Julee Rosso & Sheila Lukins but alas…I can eat them no more.  To look at my copy of the book you would think it was 60 years old but really-I have only had it 28-30. Things have changed again and I have…finally…come up with Keto Rum Sticky Buns and they are to die for good, and life has changed yet again.

 All my other Carbalose Recipes are listed at the bottom of the 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 Cinnamon Walnut Rolls
Print
Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Golden Flaxseed Meal
  4. 2 T Refined Coconut Oil (Or Butter) (plus 1 t For Oiling Pan)
  5. 2 T Gluten
  6. ½ t Salt
  7. ⅛ t Guar Gum
  8. ⅛ t Xanthan Gum
  9. ½ C Warm Water
  10. 1½ T Yeast
  11. 1 t Sugar
  12. 1 Large Beaten Egg (Reserve 1 T)
  13. ¼ C Warm Heavy Cream
  14. 12 Drops Liquid Sucralose***
  15. ½ t Butter
Filling
  1. 2 C Ground Walnuts (Reserve ½ C)
  2. 2 t Cinnamon
  3. ½ C Allulose Or Sweetener Of Choice
  4. ½ C Soft Butter
Drizzle
  1. 1½ Oz Cream Cheese
  2. 3 T Warm Heavy Cream
  3. 1½ t Vanilla Extract
  4. ¼ C Melted Butter
  5. 6 Drops Liquid Sucralose***
Dough
  1. Put first 8 ingredients in processor.
  2. Bloom yeast with sugar in warm water for 10 minutes.
  3. Add Sucralose to top of bloomed yeast.
  4. Mix egg, reserve 1 T and then add cream.
  5. Add egg mixture to bloomed yeast mixture.
  6. Start processor and add water & yeast and cream & egg mixtures and process for a minute or so.
  7. If needed, add more water 1-2 T at a time.
  8. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky and as you are forming the rectangle to put into your pan it will then end up pretty much non-sticky.
  9. Since you will be rolling this into a rectangle, place dough in a small bread pan, cover with film and let rise about 15-20 minutes.
  10. Invert dough onto bench floured countertop (or your trusty Silpat which gives you the perfect sizing with an inch overhang all the way around) and roll out rectangle to about 12”x16”.
  11. Brush 2” egg wash around the perimeter of the dough.
  12. Put walnuts, cinnamon, and sweetener in small processor and grind until nuts are pretty fine.
  13. Spread butter on dough, (if you have a small off-set spatula this works perfectly) this time leaving it about ½” around perimeter. Don’t cover all your egg wash as this is your “glue”.
  14. Sprinkle nut filling evenly on butter and roll making sure the bottom is tightly glued.
  15. Again, if you use a Silpat you will not need any bench flour.
  16. If, after you roll your dough and it is not 16” it will easily stretch and if you get any butter-sugar mixture on the counter, put in onto the top of the rolls after cutting and panning. With seam down-gently slice log into 16 rolls about 1” wide.
  17. With last ½ t butter, grease 10"x10" pan make 4 rows of four-making sure the tails are turned inward so they won’t unroll. If using a 9"x13" pan just put in as evenly as possible.
  18. Cover and rise 30-45 minutes. They will not rise too much but they should get a bit taller.
  19. Put rolls in 340° preheated oven for 30-35 minutes or until golden brown. Cool slightly.
  20. Put cream cheese in small bowl and beat. Add melted butter, Sucralose (or ¼ C Allulose) & vanilla and start adding the warm heavy cream a little at a time until it will “drizzle”.
  21. Pour drizzle all over top and sprinkle with remaining walnut mixture.
  22. Best served warm and if not warm then best just served. These rolls freeze well.
  23. 16 Servings
  24. 250 Calories, 5.6g Protein, 22.0g Fat, 7.4g Carbs, 3.1g Fiber, 4.3g Net Carbs
Notes
  1. I have shown a couple of way to make the rolls and these are the differences: In the upper pics they were done in a 9x5 bread pan which of course was deeper and more or less caramelized the rolls because they were only subjected to heat on the top. I use Just Like Sugar in the glaze and by the time I got to it, it had gone into a “frosting like state” so I frosted them instead of using the drizzle. In the lower pics, I used a 9” shallow round glass pie pan while making the drizzle with Allulose instead of "Just Like Sugar “Brown”, hence the caramel color is no more, and warm enough to actually drizzle. The rolls, because of surrounding heat, were a bit firmer on the edges. I also drizzled them while the rolls were right out of the oven so it would soak into them. All I can say they are terrific both ways.
  2. Sorry, but I only do eight rolls at a time because though they freeze perfectly, it would take me 4 months of Sundays to eat them all.
  3. Although to my mind walnuts are traditional, pecans or a combination may be substituted for walnuts.
  4. The rolls will literally slide out of either baking pan you use which is why they show so well on a another pan.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Flour Almond Raspberry Braid

5 Replies

Low Carb Carbalose Flour Almond Raspberry BraidLow Carb Carbalose Flour Almond Raspberry Braid. It seems unbelievable when you look at this braid that it could possibly be low carb.  This is lovely and perfect with afternoon tea or a Sunday brunch.  With this basic braid recipe you can also fill it with savory vegetables Vegetable Mélange Encased In Pastry or meats or a combo of both to make a meal for two or a side dish for six people.  The combinations are almost endless.

Carbalose Flour may be purchased in 3 lb. bags from www.netrition.com

All my other Carbalose Recipes are listed at the bottom of the 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 Almond Raspberry Braid
Print
Dough
  1. 1½ C Carbalose Flour
  2. 2 T Coconut Flour
  3. 2 T Golden Flaxseed Meal
  4. 2 T Refined Coconut Oil
  5. 1 T Gluten
  6. ½ t Salt
  7. ⅛ t Guar Gum
  8. ⅛ t Xanthan Gum
  9. 1 Large Egg Beaten (Reserve 2 T For Brushing)
  10. ¼ C Heavy Cream
  11. 10 Drops Liquid Sucralose
  12. ½ C Warm Water
  13. 1 T Yeast
  14. 1 t Sugar
Filling
  1. 1 C Sugar Free Raspberry Preserves
Drizzle
  1. 1 ½ oz Cream Cheese
  2. 3 T Warm Heavy Cream
  3. ½ t Vanilla Extract
  4. ¼ t Almond Extract
  5. 1 T Melted Butter
  6. 6-7 Drops Liquid Sucralose
  7. ¼ C Toasted Sliced Almonds
Directions
  1. Put first 8 ingredients in processor.
  2. Bloom yeast with sugar in warm water for 10 minutes.
  3. Add Sucralose to top of bloomed yeast.
  4. Add beaten egg and heavy cream to processor, start, add water & yeast and process at least one minute.
  5. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky and as you are forming the rectangle to put into your pan it will then end up pretty much non-sticky.
  6. Since you will be rolling this into a rectangle place dough in your bread pan, cover with film and let rise about 30 minutes.
  7. Invert dough onto bench floured countertop and roll out rectangle to about 10”x16”.
  8. Now, leaving center 4” uncut and beginning at the top, cut every ¾” down one side and correspondingly down the other side at about a 60 degree angle. I use a bench scraper for this because it is blunt but it will cut completely through the dough and if you have to use a knife be very careful not to cut your counter.
  9. Spread center 2 ½” with raspberry filling.
  10. Brush about 1” of the inside braid tips with your reserved beaten egg.
  11. Starting, again at the top, bring one braid across filling and cross it with one from the other side all the way down.
  12. OK, here comes the tricky part. If you have help great and most of the time we don’t so…you have to kind of scrunch it up and quickly transfer braid to parchment lined sheet pan. (Or better yet your Silpat) Once you have made the transfer you can re-position and stretch it.
  13. Brush the entire braid with egg wash, cover with film and let rise 15-20 minutes. It may not rise much and it will a little in the oven. You want pastry a bit denser and not bread-like.
  14. Put Braid in 340 degree preheated oven for 25-30 minutes or until golden brown. Let cool completely.
  15. Put cream cheese in small bowl and beat. Add melted butter & both extracts and start adding the warm heavy cream a little at a time until it will “drizzle” and then drizzle the top of your braid and sprinkle with toasted almonds. Voila-finished.
  16. 12 Servings
  17. 143 Calories, 5.7g Protein, 8.12g Fat, 11.7g Carbs, 3.2g Fiber, 8.5g Net Carbs
Notes
  1. There are certainly other options for your filling. Any sugar free jam would work and any butter, sugar, and ground nut combo would work. So experiment and have fun. An orange glaze on a strawberry filled pastry comes to mind.
  2. If it’s summer and you have access to fresh raspberries the drizzle is wonderful on them too.
  3. **If you decide to use this braid recipe with a savory filling reduce Sucralose to 4 drops.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/