Tag Archives: lowcarb

Low Carb Carbalose Flour Tortillas

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Low Carb Carbalose Flour TortillasLow Carb Carbalose Flour Tortillas. Don’t really have much to say about these low carb Carbalose Flour Tortillas except they are beyond delicious and terribly functional.  I have to say, because I am diabetic and know how to cook, that Carbalose flour has been a gift.  I am extremely carb sensitive and this flour does virtually nothing to my blood sugar. Since we are all different and especially if you are diabetic, then you need to check all the Carbalose recipes for yourself.

Carbalose Flour may be purchased from Netrition.

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 Tortillas
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Ingredients
  1. 4 Cups Carbalose Flour*** + More For Bench Flour
  2. ¼ t Guar Gum
  3. ¼ t Xanthan Gum
  4. 1½ t Salt
  5. ½ t Baking Powder (Not Really Needed)
  6. ½ C Real Lard (Or 1 Stick Butter If You Have To)
  7. 2 C Boiling Water
  8. 9 Drops Liquid Sucralose***
Instructions
  1. Place the flour in processor.
  2. Add dry ingredients and fat.
  3. Add Sucralose to water.
  4. Start processor and pour boiling water over the ingredients. Process for about a 1 minute. Dough should be very moist, very soft, and will not be sticky.
  5. Cut the dough into 14-2½ oz. pieces and form into little balls and flatten to a four inch disk with your fingers tips.
  6. Cover your flattened disks and let rest for 20 minutes.
  7. Apply bench flour and starting from the center roll out and then in until you form an oval. Lift up the oval and turn it 45 degrees, and roll it out again. Turn it 45 degrees again to the right until you have an 8” circle (or something resembling one. You want your tortillas as thin as you can get without them tearing.
  8. Place the tortilla on a hot (375-400 degree) griddle pan, or cast-iron skillet. It may or may not forms small bubbles on the upside of the tortilla. When they are just turning brown flip over the tortilla, and if it bubbles or inflates a bit-stick the tip of a knife in them.
  9. I just stack all 14 of these babies one on top of another as they come off the griddle and when I'm finished I wrap the whole stack with film, stick them in a 1 gallon freezer bag and freeze them. Unlike traditional tortillas they do NOT STICK TOGETHER and you can get them straight from the freezer one by one.
  10. 14 Servings
  11. 152 Calories, 9g Protein, 10.5g Fat 13.7g Carbs, 8.3g Fiber, 5.4g Net Carbs
Notes
  1. Please note the use of *Sucralose in each of the recipes using Carbalose is only to negate the bitter taste of the flour and DOES NOT make the recipe “sweet”.
  2. If you have a Silpat these can be rolled on it and you will not need the additional bench flour.
  3. Lard is the true secret to real tortillas. Not Crisco and definitely not the hydrogenated crap you can buy in you local grocery store-I’m talking about your own rendered lard which is actually quite easy to do yourself and if not it can be purchased on the internet. In your dreams you cannot imagine how good lard makes a tortilla. It is much better to use butter than either of the other two alternatives.
  4. Don’t forget, you can make your own low carb chips with these. Cut each tortilla into eight wedges, brush lightly with oil, sprinkle with a bit of salt and bake at 350 degrees for 12-15 minutes. You of course can also fry them in oil and…yes this is what I do...in lard or…in tallow. Oh my goodness.
  5. If you tear a tortilla when you are rolling it, just ball it up and start over.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Roast Beef Spread

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Low Carb Roast Beef SpreadLow Carb Roast Beef SpreadLow Carb Roast Beef Spread. If your husband finds this Roast Beef Spread in the refrigerator he may grab a fork, stand there with the fridge door open, and eat it out of the bowl and…you will scream at him.  This is good on Sour Cream & Chive Crackers or Hazelnut Parmesan Crackers  and if you decide to use this spread in a sandwich you can put it on Naan Flat Bread (pictured) and top it with Pickled Red Onions or spread it on a Carbalose Flour Tortillas and oh yeah, plain, right out of the bowl with a fork.  It’s OK if you do it…just not your husband.  If you prefer to make a really hearty breakfast with your left-over Prime Rib you may wish to try the Roast Beef Hash. Low carb roast beef spread, it’s pretty hard to put your fork down.

Mt. Olive Sugar-Free Bread & Butter Chips (wow are these good) are available on Netrition.

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.

Roast Beef Spread
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Ingredients
  1. 1 Pound Cooked Roast Beef
  2. ¼ C Chopped Onion
  3. ¼ C Chopped Celery
  4. ½ C Low Carb Bread & Butter Pickles***
  5. ½ C Mayonnaise (More If Necessary)
  6. 1-2 T Pickle Juice To Taste
  7. ½ t Onion Powder
  8. ½ t Salt
  9. ¼ t Pepper
Directions
  1. Put beef and onion, celery, and pickles in food processor, pulse until small & evenly chopped, and transfer to bowl. Add remaining ingredients, with enough mayonnaise and pickle juice to taste and moisten as desired. Serve as a spread on hazelnut crackers. Naan Flat Bread or as a spread for sandwiches on Carbalose flour bread.
  2. Toast the bread, or not, and spread with a little butter or mayonnaise. Spread a layer of the roast beef spread and finish with a few threads of pickled red onion & a couple of pickles.
  3. 6 Servings
  4. 287 Calories, 17.1g Protein, 28.7g Fat, 1.1g Carbs, .2g Fiber, 0.9g Net Carbs
  5. 8 Servings
  6. 215 Calories, 12.8g Protein, 21.5g Fat, 0.8g Carbs, .2g Fiber, 0.6g Net Carbs
  7. 10 Servings
  8. 172 Calories, 10.2g Protein, 17.2g Fat, 0.6g Carbs, .2g Fiber, 0.4g Net Carbs
Notes
  1. Another alternative serving suggestion: Put a couple of pieces of lettuce on a small plate and serve as a side salad.
  2. I had occasion to do a prime rib roast but if you slow-cook your own chuck roast and shred it this works wonderfully for this recipe, it’s much less expensive and you may not need to process it.
  3. My best guess is that you will get 8-10 servings from this unless you pile it on a very large sandwich.
  4. If you’ve not had Mt Olive sugar-free bread & butter pickles they are a quick, safe addiction.
  5. I gussied it up a bit with a few pickled red onions & a couple of pickles.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Sauce Béarnaise

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Keto Sauce BéarnaiseKeto Sauce BéarnaiseKeto Sauce BéarnaiseKeto Sauce BéarnaiseKeto Sauce Béarnaise. In the summer of 1972 in East Lansing, MI I had the opportunity to live in a house with 5 HRI (hotel, restaurant, & institutional management) students and I jumped at it.  It was the responsibility of each of us, one day a week, to shop with $10.00, prepare a meal for 6, and all sit down together to eat.  Talk about the good ole days-can you imagine feeding 6 college students on $10/day now?  Someone made this recipe and I have been making it ever since.  My only tweak has been the addition of the tarragon vinegar.   The reason I like it is that it is made in a food processor rather than over a double boiler of hot water.  This is so much much easier and pretty much full-proof if your butter is hot enough.  The French make this sauce so much harder and as you can see, I now make it the old fashioned way.

The absolute secret to this particular Keto Sauce Béarnaise is the use of tarragon vinegar.  I do add lemon juice to mine because I often enough serve it with seafood but I find the lemon juice goes with about anything.  Good on a brick but better yet on a good steak or Stuffed Shrimp. Those are NOT potatoes in the two lower pictures. They are either Dilled Red Radishes or Daikon Radish Fries but they sure do act and taste like potatoes.

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.

Sauce Béarnaise
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Ingredients
  1. Ingredients
  2. 3 Large Egg Yolks Room Temperature
  3. 2 T White Wine
  4. 1 Stick Butter
  5. 1 Minced Nice Sized Shallot
  6. ¼ C Tarragon Vinegar
  7. ¼ C Water
  8. ½ t Dried Tarragon Leaves
  9. Pinch Cayenne Pepper
  10. ¼ t Tarragon
  11. 2 T Lemon Juice (Optional For When Using Sauce With Seafood)
  12. ¼ t Salt
Directions
  1. Start to slowly clarify butter-if you do it slowly it will not sputter & spatter and as it begins to clarify swirl the saucepan several times.
  2. Mince Shallot, add to vinegar & water, add ½ t tarragon and cayenne pepper and simmer ever so slowly. The idea is the get the minced shallot very soft. If you need more moisture add a bit more vinegar. When this is finished it should have just a little moisture left-maybe a T or so.
  3. Put egg yolks and white wine in small processor & add shallot mixture.
  4. Strain butter to get rid of the little cruddy buttons and immediately begin slowing pouring into running processor. It should thicken toward the end if your butter is hot enough so make sure you take butter from the stove, strain, and begin using immediately. The idea is that the very hot butter will “cook” the yolks and thicken them.
  5. Add lemon juice, (if using) last ¼ t tarragon, salt, and process. Taste and correct seasoning if necessary.
  6. 4 Servings
  7. 326 Calories, 2g Protein, 35.0g Fat, 1.5 Carbs, 0g Fiber, 1.5g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Stuffed Shrimp

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Low Carb Stuffed ShrimpLow Carb Stuffed ShrimpLow Carb Stuffed Shrimp. I have had a lot of really good food in my life and this Low Carb Stuffed Shrimp is in my top 5.  I was unable to eat it for several years until I came up with the Carbalose Flour Bread recipe and now I can finally have it again so YeeHaw.  I also have for many years loved dilled potatoes with low carb stuffed shrimp and I now I can eat something very close as I can eat it with Dilled Red Radishes.  Pretty tricky huh? And this is drool worthy in my foodie world.

You will need Carbalose Flour Bread Breadcrumbs  and the recipe for Sauce Béarnaise to complete the dish. If you are a complete shrimp & crab purest there is always Keto Crab Stuffed Shrimp.

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.

Stuffed Shrimp
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Ingredients
  1. 1 Lb. Very Large Shrimp (Hopefully 16 Per Pound)
  2. 3 C Carbalose Flour*** Breadcrumbs
  3. ¼ C Grated Onions (I put mine is a small processor which will get them very small)
  4. ½ C Sour Cream
  5. ¼ C Melted Butter
  6. ½ t Tarragon
  7. ¼ t Thyme
  8. ¼ t Pepper
  9. ¼ t Salt
  10. 2 T Melted Butter
Directions
  1. When ready to cook preheat oven to 375°.
  2. Carefully peel shrimp trying not to lose the tail meat.
  3. Put bread crumbs in a bowl.
  4. Mix next 8 ingredients together and then mix well into bread crumbs.
  5. Count your shrimp making sure you have that many little flattened stuffing balls. Use about a tablespoon for each which will sit atop your shrimp.
  6. Foil line a pan and smear last 2 T of butter. I like to sprinkle a little salt, pepper, and garlic salt on the butter but it is not necessary. The garlic salt just adds a little something extra-a lagniappe if you will.
  7. Take the shrimp and make a circle tucking the tail inside if possible.
  8. Top each shrimp with a round puck of stuffing.
  9. Bake 10-12 minutes and finish by browning the stuffing under the broiler.
  10. Serve topped with Sauce Béarnaise.
  11. 4 Servings
  12. 529 Calories, 35.1g Protein, 50.4g Fat, 16.3g Carbs, 7.6g Fiber, 8.7g Net Carbs
Notes
  1. All ingredients, including sauce, are listed and included in nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pastured Cow Patties

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Low Carb Pastured Cow PattiesLow Carb Pastured Cow PattiesKeto Pastured Cow Patties. Otherwise known as meatballs. Cows make cowpies-it’s a fact. But no, not those cowpies and I am not going to show a real one because this is a recipe after all. These are so good, so inexpensive, and so easy to make-especially if you have done a little FUTURE COOKING  Skip the sauce and you can use these with/on top of Traditional Spaghetti Squash/Sauce.  I have called them keto pastured cow patties but you will call them good.

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

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

Pastured Cow Patties
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Ingredients For Patties
  1. 1 Lb. Hamburger
  2. ½ C Ground Pork Rinds***
  3. ½ C Minced Onions
  4. 1 Egg
  5. 1 t Garlic Salt
  6. ½ t Pepper
  7. ¼ C Heavy Cream
  8. 1 T Butter
Ingredients For Sauce
  1. 1 C Heavy Cream
  2. 1 t Porcini Dust***
  3. 3 oz. Finely Chopped & Sautéed Mushrooms
  4. Beef Base To Taste
Directions-Patties
  1. Break up hamburger.
  2. Mix egg & heavy cream and mix in rest of ingredients. Add to hamburger and mix well.
  3. Divide into 16 equal 1+oz. portions and form into patties. They should be about ½” thick and about 2” in diameter.
  4. Heat butter and cook patties about 2 minutes, turn and cook additional 2 minutes.
Directions -Sauce
  1. Add heavy cream to pan and sprinkle porcini dust in. Reduce sauce to thicken to consistency you like, add mushrooms, add beef base to taste.
  2. Place 4 cow patties on a pile of mashed cauliflower and cover with sauce.
  3. These are something you could make lots of and put in your freezer for future meals.
  4. 4 Servings
  5. 683 Calories, 40.5g Protein, 53.2g Fat 2.3g Carbs, .6g Fiber, 1.7g Net Carbs
Notes
  1. Wahoo, these are good.
  2. Nutritionals include everything listed.
  3. If you decide to put these over mashed cauliflower then double the sauce ingredients.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carbalose Flour Focaccia Bread

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Low Carb Carbalose Flour Focaccia BreadLow Carb Carbalose Flour Focaccia Bread. I doubt you will be able to tell the difference between this Low Carb Carbalose Focaccia and any other real flour Italian focaccia.  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 Focaccia
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Ingredients
  1. 2¼ C Carbalose Flour
  2. ¼ C Wheat Gluten
  3. ¼ C Coconut Flour
  4. ¼ C Golden Flaxseed Meal
  5. 1 t Salt
  6. ¼ t Guar Gum
  7. ¼ t Xanthan Gum
  8. 1¼ C Warm Water
  9. 1½ T Yeast
  10. 1 t Sugar
  11. 7 Drops Liquid Sucralose*
  12. ½ C Olive Oil
  13. 2 t Minced Garlic
  14. 1 t Dried Basil
  15. 1 t Dried Rosemary
  16. ½ t Dried Thyme
  17. ½ t Dried Oregano
  18. ¼ t Salt
  19. ¼ t Pepper
Instructions
  1. Bloom yeast with sugar in 1 cup warm water for 10 minutes.
  2. Put first 7 ingredients in processor and turn on just to blend.
  3. Mix olive oil, spices, garlic, salt & pepper and heat on low 2-3 minutes.
  4. Add ½ olive oil mixture to dry ingredients and pulse machine several times.
  5. Add liquid Sucralose to bloomed yeast and with machine running add to dry ingredients.
  6. Run processor for at least a minute and probably a little longer adding any additional water as needed-this should be about ¼ C more. You want to make sure there is enough water. Dough should have a loose consistency and will not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  7. Form into 2 balls, put in un-greased bowls and cover with film for about 30 minutes until doubled.
  8. Turn out dough onto lightly floured counter and keeping their shapes, roll into big 1 ½” thick circles and put onto sheet pan lined with parchment paper, or better yet your Silpat.
  9. Preheat oven to 425 degrees.
  10. Drizzle and brush rest of olive oil mixture all over both tops.
  11. Let rise 15-20 minutes. Do not over proof as it will raise more in the oven and Focaccia is a relatively flat bread. Using your finger tips make “dimples” all over dough.
  12. Bake 15-20 minutes or until light golden brown.
  13. Cut each round into 8 traditional “pie wedges”.
  14. 16 Servings
  15. 115 Calories, 6g Protein, 6g Fat , 9g Carbs, 5g Fiber, 4g Net Carbs
Notes
  1. Please note the use *Sucralose in each of the recipes using Carbalose is only to negate the bitter taste of the flour and DOES NOT make the recipe “sweet”.
  2. You may also add black, green, or kalamata olives, thin slices of fresh tomato, slivered onions, & maybe a little parmesan or mozzarella cheese and...this already seems suspiciously like pizza. Um Yum-Oh Boy.
  3. You do not necessarily need to make this into rounds as it can be formed into any shape you wish and no matter the shape, it is terrific dipped in olive oil.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Vichyssoise

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Keto VichyssoiseKeto VichyssoiseKeto Vichyssoise. Served warm or cold this easy vichyssoise is a very sophisticated soup and topped with a drizzle of melted butter, a dollop of sour cream and sprinkled with chives?… Oh My.  Soup may be served cold, hot, or just barely warm.  Serve this keto vichyssoise to any connoisseur, don’t tell them what’s in it, & they will happily praise your soup making skills.

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.

Vichyssoise
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Ingredients
  1. 2 C Daikon Radish-Rough Chopped Small Pieces
  2. 2 Diced Small To Medium Leeks
  3. 2 Rough Chopped Medium Onions
  4. 4 C Water
  5. 2 C Mashed Or Riced Cauliflower
  6. 2 C Heavy Cream
  7. 2 T Chicken Base Or To Taste
  8. ½ C Sour Cream (Garnish)
  9. ½ C Melted Butter (Garnish)
  10. ¼ C Finely Chopped Green Onions (Garnish)
Directions
  1. Slice and wash leeks.
  2. Rough chop onions.
  3. Put all ingredients down to heavy cream in large sauce pan, cover, and simmer 35-40 minutes or until daikon is tender.
  4. With your immersion blender, blend until smooth.
  5. Add heavy cream, chicken base and blend again. Correct seasoning.
  6. If serving room temperature just let sit on counter for a couple of hours.
  7. If serving cold, refrigerate for 3-4 hours.
  8. Put soup in bowls, drizzle with 1 T butter, 1 T dollop sour cream, and ½ T green onions.
  9. 8 Servings
  10. 410 Calories, 1.3 Protein, 41.5g Fat, 7.8g Carbs, 2.2g Fiber, 5.6g Net Carbs
Notes
  1. All ingredients included in nutritionals.
  2. If you use riced cauliflower don't fret as if will look horrible until blended. I use it as a soup thickener but the taste is quite nice too.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb BBQ Sauce

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Low Carb BBQ SauceLow Carb BBQ Sauce. This is a basic BBQ sauce and anything can be adjusted to suit your tastes.  It tastes pretty good on it’s own but sauces can be so subjective and easy to tweak.

 

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.

Your Basic BBQ Sauce
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Ingredients
  1. 2 T Olive Oil (Or Butter)
  2. ½ t Minced Garlic
  3. ½ Cn Tomato Paste
  4. ¼ C Water
  5. 2 T White Vinegar
  6. 1 T Chili Powder
  7. 1 T Grated Onion
  8. 1 T Lemon Juice
  9. ⅛ t Cayenne (Or Chipotle Powder)
  10. 2 t Liquid Smoke
Directions
  1. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, about 1 minute. Stir in the tomato paste, water, vinegar, chili powder, onion, cayenne pepper, and lemon juice. Simmer 5 minutes.
  2. The sauce is ready to use, or it can be cooled and refrigerated. I personally like to refrigerate it to let the flavors mellow and marry.
  3. Makes approx. 1 Cup
  4. 16 Servings
  5. 16 Servings
  6. 22 Calories, 0.3g Protein, 1.9g Fat, 1.4g Carbs, 0.4g Fiber, 1.0g Net Carbs
Notes
  1. This is a basic BBQ sauce and anything can be adjusted to suit your tastes. It tastes pretty good on it’s own but sauces can be so subjective and easy to tweak.
  2. If you like really smoky sauce, add another tsp. of liquid smoke.
  3. If you like it sweet add a drop or two of EZ-Sweetz or use low carb ketchup.
  4. Like lots of onion? Add more. Just remember onions have carbs which is why I grate mine. Grating gets you the most flavor, punch and bang for your buck.
  5. Spicier? Add more Cayenne.
  6. More piquant? Add more chili powder.
  7. Like Worcestershire? Add some.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cranberry Orange Mousse

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Keto Cranberry Orange MousseKeto Cranberry Orange MousseKeto Cranberry Orange Mousse. You will need leftover Cranberry Orange Relish  to make this recipe. I have given another example of this recipe Almond Butter Mousse and now, using your imagination, I’ll bet you can come up with a lot more flavors to “mousse”.  Strawberry and raspberry come to mind.  The ingredients are basic and anything else may easily be substituted. Keto cranberry orange mousse is light, very flavorful and a perfect little something to end a perfect meal.  Cranberry Cream Cheese Pie is another terrific use for any leftover relish.

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

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

Cranberry Orange Mousse
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Ingredients
  1. ¾ C Heavy Cream
  2. 4 Oz Cream Cheese
  3. ¾ t Gelatin
  4. 2 T Cold Water
  5. ½ C Orange Cranberry Relish
  6. 1 T Orange Extract
  7. 12 Drops Liquid Splenda*** (Divided)
Directions
  1. Put cold water in small microwaveable glass dish, SPRINKLE gelatin over water, let it sit about 5 minutes and do not stir. This is called blooming. Put in microwave and give it about 2-5 second bursts until it returns to liquid.
  2. Beat room temperature cream cheese, relish, orange extract, and 10 drops Splenda in medium bowl.
  3. In another bowl, beat heavy cream to soft peaks, beat in 2 drops of liquid splenda and then reserve about 25% for topping garnish.
  4. Add bloomed gelatin to remaining whipped cream and beat well to incorporate.
  5. Gently fold in about half of the whipped cream. Fold in the remaining cream making sure it is mixed thoroughly.
  6. Put mousse into individual ramekins and garnish with remaining reserved whipped cream.
  7. Serves 4
  8. 350 Calories, 6.3g Protein, 35.7g Fat, 4.0g Carbs, 1.0g Fiber, 3.0g Net Carbs
Notes
  1. Can also be served in a larger bowl to let people serve themselves but just be careful with the kids as they may take more than their share.
  2. This will hold quite well in the fridge until ready to serve.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Creamy Garlic Soup

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Keto Creamy Garlic SoupKeto Creamy Garlic SoupKeto Creamy Garlic Soup. Long ago I ducked into a newly opened restaurant and this keto creamy garlic soup was on the menu.  I ordered it and it was so good I ask what the ingredients were and proceeded to make it at home. The next thing you know I am making it by the gallon for my own restaurant and again people loved it.  I in turn got many requests for the recipe & happily pass it along to you.

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.

Creamy Garlic Soup
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Ingredients
  1. 4 C Beef Broth
  2. 2 C Chopped Cauliflower
  3. ¾ C Carrots Diced
  4. ¾ C Celery Diced
  5. ¼ C Crushed Garlic***
  6. ¾ C Heavy Cream
  7. ¼ C Butter Melted
  8. ½ C Sour Cream
  9. Chives/Green Onion Tops Finely Chopped
  10. Salt & Pepper (As/If Needed)
Directions
  1. Boil first 4 ingredients until vegetables are tender.
  2. Add garlic and using stick blender, whir until smooth.
  3. Stir in heavy cream.
  4. Ladle into bowl, drizzle with butter, add a dollop of sour cream and top with onions.
  5. 4 Servings
  6. 325 Calories, 2.9g Protein, 31.7g Fat, 7.0g Carbs, 1.6g Fiber, 5.4g Net Carbs
Notes
  1. I very rarely buy carrots because I consider them like little sugar bombs but they are an essential ingredient for this soup and anyway, it’s not much.
  2. You might be surprised but this soup has a slightly sweet taste, probably because of the garlic.
  3. Eat this with good friends. It is absolutely fabulous but not necessarily good on a first date.
  4. Adding sour cream and onions to soup can sometimes be amazing. Cauliflower Vichyssoise comes to mind.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bacon Wrapped Shrimp

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Low Carb Bacon Wrapped ShrimpBacon Wrapped Shrimp

Low Carb Bacon Wrapped Shrimp. When buying shrimp you want to shop the count per pound NOT Small, Medium, Large, or Jumbo.  These terms mean absolutely nothing.  To see more regarding the sizing of shrimp please see SHRIMP under the Food Lagniappes page.

I try to buy U15’s (under 15 per pound) but 16-20 is a pretty good size shrimp for this recipe.

These are terrific dipped in Bleu Cheese Dressing, Remoulade Sauce, or Smoky Sweet & Sour Dipping Sauce as seen above.

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 Wrapped Shrimp
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Ingredients
  1. 24 Large (12-15) Shelled & Deveined Shrimp/Tail On
  2. 12 Bacon Slices Cut In Half
Directions
  1. This is a Japanese trick and keeps the shrimp from curling. There is a long extremely well developed muscle running the length of the underbelly of a shrimp where the legs are attached and this muscle needs to be severed at each segment.
  2. With sharp pointed scissors cut the underbelly of each shrimp segment about ¼” and if you don’t have scissors, turn the shrimp upside down and with a sharp knife gently cut each segment.
  3. Lay bacon on cutting board vertically and place shrimp at a 45 degree angle. Wrap bacon in a spiral around each shrimp and secure with a toothpick at top.
  4. Heat oil on medium high until very hot and lay shrimp in-frying until bacon is finished. Don’t overcook as bacon will be hard and tough.
  5. Drain and serve with celery sticks and Bleu Cheese Dressing or Remoulade Sauce.
  6. Serves 4
  7. 250 Calories, 13.8g Protein, 21.5g Fat .4g Carbs, 0g Fiber, .4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crabmeat St Francis

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Keto Crabmeat St FrancisKeto Crabmeat St FrancisKeto Crabmeat St Francis. This is my variation of a very famous New Orleans dish by famed Chef Warren Leruth.  I was first introduced to this dish while working at Beggar’s Banquet in E. Lansing, Michigan in 1974.  One of the four owners had worked for Chef Leruth and we served it as an appetizer. It can certainly be served as a dinner which the recipe is written for. With a big ole salad-dinner done.  Oh, what heady days those were.

Warren Leruth is now dead, and I don’t know where Martin Richard (pronounced Ri Chard) is, but Beggar’s Banquet?  It is still there at the main entrance to Michigan State University on Abbott Rd. serving great food after opening 40 years ago and you…are now able to have keto crabmeat St Francis anytime you want.  If you’re interested in a trip down memory lane here is a small article with lots of pictures about Beggar’s Banquet. and yeah, we all looked like those hippies in the pictures. Here is another article with a picture of the original menu. Martin was an incredible artist.

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.

Crabmeat St. Francis
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Ingredients
  1. ¼ C Butter
  2. ½ C Green Onions Finely Cut Tops Only
  3. ½ Onion, Chopped
  4. ½ C Celery Chopped Small
  5. 2 Bay Leaves
  6. ½ t Dried Thyme
  7. ¼ t Celery Seed
  8. ¼ t Pepper
  9. 2 t Chicken Base***
  10. 1 C Heavy Cream
  11. 1 T White Wine
  12. 1 Lb Lump Crab Meat
  13. ¼ t Cayenne Pepper (Or Chipotle Powder Might Be Good)
Topping
  1. ½ C Parmesan Cheese
  2. 1 t Paprika
Instructions
  1. Preheat oven to 350°.
  2. Heat butter in a saucepan until it bubbles. Add all ingredients except cream, wine & crab, and sauté until the vegetables are well cooked and a little brownish.
  3. Add heavy cream & wine and reduce slightly.
  4. Remove bay leaves & fold in crab meat.
  5. Put into casserole dish.
  6. Mix Parmesan cheese & paprika and sprinkle on top of casserole.
  7. Bake until the cheese just starts to brown and the sides of the dish begin to bubble. 10-15 minutes.
  8. Broil for a minute if needed.
  9. Serves 4
  10. 478 Calories, 20.7g Protein, 40.6g Fat 2.4g Carbs, 0.8g Fiber, 1.4g Net Carbs
Notes
  1. Very good served over mashed buttered cauliflower or spinach.
  2. If crabmeat is too expensive where you live then you could easily substitute finely chopped shrimp, langostinos, chopped clams or a combination of some kind. And as I think about it you might even try imitation crab meat but beware: it is just very starchy and high carb which kinda defeats the whole purpose of this website.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/