Tag Archives: lowcarb

Low Carb Pakistani Curried Chicken

Leave a reply

Low Carb Pakistani Curried ChickenLow Carb Pakistani Curried ChickenLow Carb Pakistani Curried Chicken. When we were at Michigan State University back in the stone ages, we had a lot of foreign exchange students and some of our friends were from Pakistan. I used to always love our pot luck dinners with them because the women would invariably bring a spicy, and I do mean spicy, chicken dish. Now I had never eaten chicken all cut up and still with the bones in them but hey, I was learning so I didn’t question it, I just ate it.

So here I am 50 years later and um, I take the bones out now and anyway I probably couldn’t sell you on the idea of a low carb Pakistani curried chicken with the bones still in anyway. I don’t know this for a fact but these women did not know what “curry powder” or “garam masala” was. They made their own spice mixes all from scratch. Hell, I didn’t know what this stuff was but I sure knew I loved it. So…this is my modern day version and you may adjust the spices as you wish. It is pretty tasty the way it is but also relatively tame when it comes to spiciness.

I have shown mine eaten with Cauliflower Grits and these are not to be confused with plain ole cauliflower rice. The grits are a totally different animal and will definitely soak up some of that wonderful sauce.

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.

Spicy Pakistani Curried Chicken
Print
Ingredients
  1. 1-1¼ Lbs Boneless Chicken Thighs
  2. ¼ C Olive Oil
  3. 1 Medium Onion Diced Small
  4. 1 Can Crushed Tomatoes (Diced Work As Well-See Below)
  5. ½ C Water (+ More If/As Necessary)
  6. 2 T Tomato Paste
  7. 1 t Ginger Paste
  8. 1 t Garlic Paste
  9. 2 t Ground Coriander
  10. 1½ t Ground Cumin
  11. 1 t Curry Powder
  12. 1 t Cayenne Pepper
  13. 1 t Crushed Red Pepper Flakes
  14. 1 t Salt
  15. ½ t Garam Masala
  16. ½ t Turmeric
  17. 1 C Cilantro (Divided)
  18. ½ C Full Fat Yogurt (I Used Labne)
Instructions
  1. Put all dry herbs & spices into a small dish.
  2. Cut chicken thighs into small bite-size pieces.
  3. In a large skillet sauté onions in olive oil until just beginning to brown on the edges.
  4. Add garlic & ginger paste.
  5. Add herbs & spices & “toast” for a couple of minutes.
  6. Add diced chicken and begin to cook.
  7. Add tomato paste & cook another couple of minutes. (Mixture will be very thick).
  8. Add about ½ the tomatoes & water and simmer uncovered 10-15 minutes.
  9. Add last of the tomatoes & water.
  10. Add ½ C Cilantro and the yogurt, again mixing to thicken and adding water only if necessary.
  11. Plate and sprinkle with last of the cilantro.
  12. 4 Servings
  13. 350 Calories, 27.3g Protein, 25.1g Fat, 7.2g Carbs, 1.5g Fiber, 5.7g Net Carbs
Notes
  1. To reiterate, this is easy, quickly made, and to-die-for good.
  2. I use my immersion blender to mix the tomatoes & water to make kind of a sludge but if you are using crushed tomatoes (I used diced) it shouldn't be necessary.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Peanut Butter Cookies

6 Replies

Keto Peanut Butter CookiesKeto Peanut Butter Cookies. Make no mistake these keto peanut butter cookies are good, good, good and super easy to make. They are about the right size at 3″ and perfect at the end of a good keto lowcarb meal and that’s if you can even fit one in. Also quite nice with an afternoon cup of tea. I don’t eat many desserts as such but I have always loved peanut butter so these keto peanut butter cookies are a rare exception.

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.

Peanut Butter Cookies
Print
Ingredients
  1. 1 C Carbalose Flour
  2. ½ t Baking Soda
  3. ½ t Baking Powder
  4. ¼ t Salt
  5. ½ C Butter (1 Stick)
  6. ½ C Peanut Butter
  7. ½ C Allulose
  8. 1 Egg
  9. ¾ t Vanilla
  10. 16 Drops EZ Sweetz Liquid Sucralose
  11. 12 Cookies
  12. 162 Calories, 5.5g Protein, 14.3g Fat, 6.0g Carbs, 3.1g Fiber, 2.9g Net Carbs
Instructions
  1. Preheat oven to 340°.
  2. In medium bowl combine Carbalose flour, baking soda, baking powder, and salt.
  3. In another medium bowl cream butter, peanut butter, and sugars.
  4. Beat in egg & vanilla.
  5. Mix in flour mixture ⅓ at a time.
  6. With a 2½ T #24 scoop put 12 scoops on a parchment lined sheet pan.
  7. Press with a fork into the traditional crisscross pattern on a peanut butter cookie.
  8. Bake15-17 minutes or until just beginning to brown on the edges.
  9. Cookie should end up about 3" in diameter.
  10. 12 Servings (Cookies)
  11. 162 Calories, 5.5g Protein, 14.3g Fat, 6.0g Carbs, 3.1g Fiber, 2.9g Net Carbs
Notes
  1. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  2. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
  3. I am now using Allulose.
  4. As I said, I rarely eat desserts or snacks but, these are an exception.
  5. If by some chance you are a bit short on peanut butter and...you have tahini...you may use up to 25% replacement with no effect on the final flavor.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chinese Pancakes

Leave a reply

Low Carb Chinese PancakesLow Carb Chinese PancakesLow Carb Chinese Pancakes. This is the first new recipe I have done in a while and the last puzzle piece to making perfectly successful LowCarb~Keto Peking Duck. It just seemed easy to use bib lettuce wraps so why bother with a low carb Chinese pancake. Well, the only reason is because it bugged me that’s why. And you know how it is when something bugs you, you have to fix the bug or…at least I did. Low carb Chinese pancakes are easy to make with only four ingredients. Enjoy.

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.

Chinese Pancakes
Print
Ingredients
  1. 1½ C Carbalose Flour
  2. 2 T Gluten
  3. 1 t Butter
  4. ¼ t Salt
  5. ⅔ C Boiling Water
Instructions
  1. Combine and mix dry ingredients.
  2. Slowly add boiling water while mixing with a fork. The dough is going to look gnarly to begin with so don’t worry about it.
  3. As soon as the dough is cool enough, begin to hand knead it for about 7-8 minutes.
  4. Form into a ball, cover with film, and let it rest 30 minutes.
  5. Roll dough about ½" thick and with a 1½" biscuit cutter, cut as many disks as you can, gather left-over dough and repeat until you have 16 disks.
  6. Cover them until ready to roll.
  7. Take one disc and with your fingers, press into about a 2” disc.
  8. Now roll into a very, very thin circular pancake about 4-5 inches in diameter. The thinner the better.
  9. With a pan on medium heat add one pancake, heat for about 1-1½ minutes, turn repeat.
  10. Lay on flat surface (a plate) and immediately cover with film or plate while hot.
  11. As you are cooking each pancake, roll the next one and repeat for the remaining fifteen, stacking them and keeping covered, as they are finished. (They will not stick).
  12. Keep pancakes covered and stacked until ready for use and yes, they will freeze and no, they will NOT stick together.
  13. 16 Servings (Pancakes)
  14. 31 Calories, 2.1g Protein, 1.2g Fat, 4.6g Carbs, 2.7g Fiber, 1.9g Net Carbs
Notes
  1. The first cooked side will also look a little gnarly (use as the Inside) but for whatever reason and I don't know why, the second side will have those nice little brown spots.
  2. Do not over-cook these as they will become less pliable.
  3. If you were to make the same pancakes with regular flour they would each have about 11g carbs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tomato Squash Casserole

Leave a reply

Keto Tomato Squash CasseroleKeto Tomato Squash CasseroleKeto Tomato Squash CasseroleKeto Tomato Squash Casserole.  I’m here to say that this is one great vegetable combination and very well suited for any Thanksgiving spread. Seriously, take a good look at the list of ingredients and I’m hoping you can tell just by looking at it. It has always amazed me how versatile spaghetti squash is and this keto tomato squash casserole is another good example. I know it looks like some kind of exotic apple pie with a crumble topping but I assure you it is not what it tastes like. Very easy to assemble and then finish in the oven. To see how I do my squash please see Spaghetti Squash 101.

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.

Tomato Spaghetti Squash Casserole
Print
Squash Filling
  1. 2 Medium Size Spaghetti Squash
  2. 1 Can Petite Diced Tomatoes
  3. 1 T Fresh Thyme Leaves (Or 1½ t Dried Thyme)
  4. ½ C Fresh Minced Parsley (Or 3 T Dried)
  5. 6 T Melted Butter (Divided)
  6. ¼ C Minced Shallots (Or Onion)
  7. 1 T Crushed Garlic***
  8. ¼ t Cinnamon
  9. ⅛ t Allspice
  10. ⅛ t Nutmeg Or Mace
  11. ⅛ t Ground Ginger
Crumble Topping
  1. 1½ C Ground Pork Rinds
  2. ⅔ C Parmesan Cheese
  3. ½ C Sliced Almonds
  4. ¼ C Melted Butter
Casserole
  1. Cook, seed, and strain spaghetti squash. It has lots of juice (which in my opinion is just sugar water) and you do not want much extra liquid in this. It will have plenty anyway. When finished straining put into a large mixing bowl.
  2. Put 1 T butter in pan and lightly sauté onions & garlic. (4-5 minutes).
  3. Put rest of ingredients in medium bowl, add everything except squash and mix thoroughly.
  4. Now pour this mixture over squash and again mix and combine well. Put into a large deep glass pie dish.
Crumble Topping
  1. Lightly toast almonds.
  2. In last medium bowl mix ground pork rinds, Parmesan cheese, and toasted almonds.
  3. Add melted butter and mix into a “crumble”.
  4. Preheat oven to 350°.
  5. Generously add crumble topping to casserole, cover with foil, cook for 20-25 minutes, uncover and bake an additional 15 minutes or until topping is beginning to brown.
  6. 8 Servings
  7. 327 Calories, 7.5g Protein, 30.6g Fat, 8.5g Carbs, 2.3g Fiber, 5.2g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Avocado Cucumber Soup

Leave a reply

Keto Avocado Cucumber SoupKeto Avocado Cucumber Soup. This is an absolutely wonderfully flavored soup that will double as a salad dressing and it takes about 10-15 minutes (at most) to make. The nutritionals are for the soup and carbs would be nearly non-existent as a dressing. This keto avocado cucumber soup may remind you of a Mexican soup, and then again it may remind you of a Middle Eastern soup and it actually reminds me of both as it has all the components from each with no spices but salt to interfere with the lovely delicate main flavors.  In the background on the plate was cream cheese, lox, capers, and purple onion on a piece of my Lowcarb Carbalose Bread and what a dandy combination as a soup and sandwich.

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

Avocado Cucumber Soup
Print
Ingredients
  1. 1 Ripe Avocado
  2. 1-1½ Cucumbers (About 2 Cups)
  3. 1 C Plain Yogurt
  4. 1 C Water
  5. 4 T Green Onion Tops (Divided) (Or 1 T Dried Chives)
  6. 1 T Pickled Jalapeno Pepper
  7. 1 T Pickled Jalapeno Juice
  8. 2 t Lemon Juice + Plus More To Taste
  9. ¾ t Salt + More To Taste If Necessary
Instructions
  1. Peel and chop up cucumber. (You can leave the seeds in or discard them, your choice).
  2. Put cubed avocado in a medium bowl and with a stick blender, purée until smooth.
  3. Add yogurt, mix again.
  4. Add cut cucumbers pieces, jalapenos & juice, lemon juice, salt and 3 T chopped green onions and purée again.
  5. Add water and give it one more good mixing. Add more water as/if necessary.
  6. Taste for seasoning, cover and refrigerate for at least several hours.
  7. This will also work well in a good upright blender.
  8. Garnish soup with last 1 T green onions and/or (cilantro).
  9. 6 Servings
  10. 134 Calories, 2.1g Protein, 12.6g Fat, 4.7g Carbs, 2.8g Fiber, 1.9g Net Carbs
  11. 4 Servings
  12. 201 Calories, 3.1g Protein, 18.9g Fat, 7.1g Carbs, 4.3g Fiber, 2.8g Net Carbs
Notes
  1. Garnishes may include small chunks of tomato, cucumber, avocado, cilantro and maybe even some olive oil.
  2. Like any soup, this will improve with time in the fridge so do let it chill for several hours.
  3. You may use more or less water depending on the thickness of the yogurt you use, and I used a wonderfully thick yogurt but at least use a full fat yogurt.
  4. No, the avocado will not turn brown once it's in the soup and will last several days in the fridge.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Bourguignon Mushrooms

Leave a reply

Keto Bourguignon MushroomsKeto Bourguignon MushroomsKeto Bourguignon MushroomsKeto Bourguignon Mushrooms. Not much trouble and so worth all the fabulous flavor for a keto side dish that will go with many meats. Keto bourguignon mushrooms are of course fabulous with steak, so much more, and terrific for any dinner party. Dinner plate was a sweet little 5 oz. hanger steak.

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

Bourguignon Button Mushrooms
Print
Ingredients
  1. 1 C Onion Diced to ½” Squares
  2. 2 Oz Salt Pork Cut Into ½” Cubes (You Will Probably Use Bacon)
  3. 1½ C Beef Broth Or Stock (Or Water & Beef Base)
  4. 1 Lb Quartered Button Mushrooms Room Temperature
  5. ½ C Red Wine – You Can Increase This A Little If You Want A Stronger Wine Flavor
  6. 1 t Porcini Dust (If You Have It And Not Necessary)
  7. 2 T Tomato Paste
  8. 2 t Garlic Paste***
  9. 1 t Dried Thyme
  10. 2 T Butter
  11. ¼ t Pepper
  12. Salt Only If Necessary
  13. Fresh Thyme Leaves Or Chives To Garnish (Optional)
Directions
  1. Cut rind off salt pork and cube.
  2. In a sauté pan slowly fry cubes (or bacon pieces) until crispy, and remove to drain.
  3. Sauté quartered mushrooms in leftover pork (bacon) fat on medium high to high heat. The idea is not to let the mushrooms “stew” in their own juices but to brown them quickly. Preheat pan and when you begin to sauté them do not stir or move them for a couple of minutes, then stir and brown. Remove mushrooms, reduce heat and add tomato paste for a minute or so.
  4. Add diced onions and beef broth to pan and bring to a very gentle simmer for 15-20 minutes. This reduces liquid and intensifies flavors.
  5. If you have porcini dust, sprinkle it over mushrooms, add back to stock & onions, and add wine, garlic & pepper. You may need to increase the heat just a bit to bring it to a simmer, but DO NOT boil. Simmer all for additional 15-18 minutes. Mushrooms will soak in flavors.
  6. Add any more water as/if needed.
  7. With pan off heat, swirl 1 T butter into mixture and before it has melted swirl in second T butter. This will thicken your sauce.
  8. Plate and sprinkle with salt pork lardoons (or bacon bits).
  9. Serves 6
  10. 135 Calories, 3.1g Protein, 9.9g Fat, 4.7 Carbs, 1.2g Fiber, 3.5g Net Carbs
Notes
  1. Thinly sliced and chopped pancetta will work in place of salt pork or bacon.
  2. I personally like salt pork or pancetta because otherwise your mushrooms may taste too bacony. Is that a word?
  3. Another thing you can do is drain and use your bacon fat for something else and just use lard, chicken fat, or yes, duck fat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Potica

2 Replies

Keto PoticaKeto PoticaKeto PoticaKeto Potica. Many years ago while living in the mountains of Colorado I used to cater lots of weddings. For whatever reason there was a small enclave of Slovenians and one of the things that was served in abundance was a pastry called potica (poh-teet sah). My recollection is that it was served in honor of the bride for health, wealth, and prosperity and always served around the holidays of Easter and Christmas. I got to eat this a lot and interestingly every woman made it differently. Ruth made by far the best potica and I finally figured out why. She used to keep hers wrapped in foil which kept it ever so moist and chewy. I tried making it but seriously, was never as successful as she was. Being a hillbilly from KY was just not going to cut it like an old world master. Well, many years later I have finally figured out how to get my keto potica (almost) as good as Ruth’s and I will say it’s pretty danged good. This freezes perfectly and it’s a good thing because I wouldn’t eat this whole loaf in a month of Sundays but um…I do have grateful neighbors and friends. Recently my neighbor Nicole gave me candles during a power outage and I will for sure be giving some to her. If you are interested in testing your baking skills just a bit, you may want to try the Low Carb Babka too.

I have almost zero recollection where I got that fabulous pan but I’m glad I did. I vaguely recall I was going to make small loaves of bread to use for canapés. So this is (maybe?) its debut. If you don’t have the same pan just lay your keto potica loaf on a parchment or foil lined sheet pan to bake it. Opting for foil gives you a ready-made covering.

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.

Potica
Print
The Nut Filling
  1. ½ C Walnuts
  2. ¼ C Allulose***
  3. 1½ t Cinnamon
  4. 4 T Softened Butter (To Be Used Later)
Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ½ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 2 T Soft Butter
  10. 12 Drops Liquid Sucralose***
  11. ½ C Warm Water + More As/If Needed 1 T At A Time
  12. 1½ t Yeast
  13. ½ t Sugar
The Dough
  1. Put first 6 ingredients in processor.
  2. Add 2 T warm water to flaxseed meal for 10 minutes, add to dry ingredients, and pulse to mix.
  3. Bloom yeast with sugar in warm water for 10 minutes.
  4. Add Sucralose to top of bloomed yeast.
  5. Start processor, add liquids, and process for 1-2 minutes or so.
  6. If needed, add more water 1-2 T at a time.
  7. Place dough in a small square or rectangular pan, cover with film and let rise about 30 minutes.
The Nut Filling
  1. Place walnuts, cinnamon, and Allulose in a small processor and process until nut are finely ground.
The Fun Part
  1. I hope you have a small offset spatula because it will make spreading the butter very easy. Otherwise it is easy to put a hole in your beautifully thinly rolled out dough.
  2. With the tiniest amount of bench flour flop out dough and begin to roll it as thinly as possible. Best size should be about 12”x18”, you’re going to need a long counter so…just keep rolling along.
  3. Now spread dough thinly all over with butter, completely cover with the nut filling and press firmly into butter.
  4. Starting with the short side begin tightly rolling just like you would for cinnamon rolls.
  5. You probably won’t have the same pan I do so just put in on a double sheet pan with parchment paper or foil.
  6. Cover lightly with film and allow to rise about 25-30 minutes. You don’t want it to rise much.
  7. Preheat oven to 350°.
  8. Bake 27-28 minutes, remove from oven and leave loaf in pan to cool completely. If you can remember, cover it with film after about 30 minutes. Reason: It will keep it totally moist and a bit chewy which is what you want.
  9. If you drink afternoon tea this is THE perfect accompaniment.
  10. Cut into 12 pieces.
  11. 12 Servings
  12. 111 Calories, 5.7g Protein, 8.3g Fat, 8.3g Carbs, 4.9g Fiber, 3.4g Net Carbs
Notes
  1. One of secrets of a successful keto potica is to roll it as tightly as possible. Remember there is no sugar and very little starch in Carbalose flour so…not much binding power going on so, if it ends up a little loosey goosey don't worry about it-just eat & enjoy it.
  2. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  3. I do occasionally used EZ-Sweetz liquid Sucralose (and have for over 9 years with zero ill effects) as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cauliflower Mushroom Quinoa

2 Replies

Keto Cauliflower Mushroom QuinoaKeto Cauliflower Mushroom QuinoaKeto Cauliflower Mushroom Quinoa. If you like sautéed mushrooms then this recipe is for you. Yes, it has cauliflower in it but the mushrooms are the stars in this dish. It’s piquant and goes with just about anything you might want to serve it with. Steaks, chops, again you name it. I made this easy for myself by buying already sliced crimini mushrooms from the grocery and you can use any type mushroom you like including mixing them as they will all bring something to your keto cauliflower mushroom quinoa party.

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 Mushroom Quinoa
Print
Ingredients
  1. 4-5 C Riced Cauliflower
  2. 1 Lb. Sliced Mushrooms (Always Room Temperature)
  3. 3 T Butter (Divided)
  4. 3 T Olive Oil (Divided)
  5. 2 T Garlic Paste***
  6. ¼ C Water Or (Chicken Broth)
  7. 1 t Salt (More To Taste)
  8. ½ t Pepper (More To Taste)
  9. ½ t Dried Thyme
  10. 3 T Parmesan Cheese
  11. 2 t Fresh Thyme Leaves (As Garnish)
Instructions
  1. Sauté sliced mushrooms in 2 T Butter and 2 T Olive oil, mix in garlic paste, thyme, salt, & pepper and set aside.
  2. Sauté Cauliflower in 1 T butter with 1 T. olive oil.
  3. Add chicken broth to cauliflower, add back mushrooms, and heat.
  4. Mix in 2 T Parmesan cheese.
  5. Put into bowl, top with 1 T cheese and garnish with thyme leaves if using.
  6. 6 Servings
  7. 176 Calories, 4.7g Protein, 15.3g Fat, 6.2g Carbs, 2.6g Fiber, 3.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Daikon Cucumber Salad

Leave a reply

Low CarbDaikon Cucumber SaladLow Carb Daikon Cucumber SaladLow Carb Daikon Cucumber SaladLow Carb Daikon Cucumber SaladKeto Daikon Cucumber Salad. This is probably one of the easier salads on the site and really all it takes is a little time to marinate three veggies while you go about the rest of your kitchen business. Recipe is for four and can be multiplied for more. This keto daikon cucumber salad was originally featured with Beef Tataki, it is so good, and I have fixed it so many times that I am making it a stand alone recipe. It has nearly zero calories but what makes it keto is the olive oil.

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.

Daikon Cucumber Salad
Print
Ingredients
  1. 7-8 Inches Peeled Daikon Radish Sliced Paper Thin
  2. ½ Large Cucumber
  3. ½ t Salt
  4. 2 Shallots
Dressing
  1. 1½ T Olive Oil
  2. 2 t Sugar-Free Rice Wine Vinegar
  3. 2 t Tamari
  4. 2 t Just Like Sugar Brown*** (Or Sweetener Of Choice)
  5. ¼ t Pepper
Instructions
  1. Slice daikon radish, rinse under cold water, put into a bowl, salt, and add cold water to just cover. (This will soften the radish). When ready, squeeze out water. You will know it’s ready when the radish becomes translucent and very pliable. At least an hour and more time is fine as you want them to kind of fold over themselves.
  2. Slice cucumber, put into bowl, (no water), lightly salt and toss well. (This will soften cucumber). You will have a little cucumber juice left and I just add it to the vinaigrette cause…it tastes so good.
  3. Make vinaigrette, thinly slice shallots and put into vinaigrette. (This will soften shallots).
  4. Place down radish, then cucumber, top with onions and spoon on vinaigrette.
  5. Top with freshly ground pepper.
  6. 4 Servings
  7. 65 Calories, 1.2g Protein, 5.3g Fat, 4.3g Carbs, 1.6g Fiber, 2.7g Net Carbs
Notes
  1. If you do not have a mandoline I would discourage making this salad as you will not be able to cut the vegetables thinly enough by hand.
  2. The idea here is to have about a ⅓ cucumber to ⅔ radish ratio. Not set in any stone and just an approximate. It just makes for a prettier plate.
  3. Don't assemble until ready to serve.
  4. If you really want to up the flavor profile, and you have them, you might sprinkle on some black seeds. No, not black sesame seeds but real black seeds. (Nigella Sativa)
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Babka

2 Replies

Low Carb BabkaLow Carb BabkaLow Carb BabkaLow Carb Babka

Low Carb Babka. This was a really fun and easy recipe to make and even better to eat. My description of this low carb babka would be a moist sweet bread and most will think of it as a pastry. Today most babka is chocolate made with Nutella and I wouldn’t eat Nutella with a ten foot pole. In fact, I have never even tasted it so, no loss to me. Cinnamon and walnuts  are originally traditional and what I have used. So, you can call this a bread, or a cake, or a pastry but I’m pretty sure you’ll call it really good eats.

Many years ago in the mountains of Colorado I used to cater lots of weddings. For whatever reason there was a small enclave of Slovenians and one of the things that was served in abundance was a pastry called Potica (poh-teet sah). My recollection is that it was served in honor of the bride for health, wealth, and prosperity and always served around the holidays of Easter and Christmas. The biggest difference between a low carb babka or a low carb potica is their final shape. I had never done it this way, sometimes my ego gets in the way, and I just wanted to see if I could do it. I’ll probably make a loaf of Potica at some point so you can see the difference. My problem is that I don’t eat much dessert so I end up giving a lot of it away and…my neighbors and friends are very appreciative. Low carb babka freezes very well and is just one step further from potica in that it is easily braided. Babka originated in the Eastern European areas of Poland~Lithuania while potica came to us from Slovenia and aren’t we lucky they made it to 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.

Babka
Print
The Nut Filling
  1. ½ C Walnuts
  2. ¼ C Allulose***
  3. 1½ t Cinnamon
  4. 4 T Softened Butter (To Be Used Later)
The Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ½ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 2 T Soft Butter
  10. 12 Drops Liquid Sucralose***
  11. ½ C Warm Water + More As/If Needed 1 T At A Time
  12. 2 t Yeast
  13. ½ t Sugar
  14. 1 t Butter (To Grease Bottom Of Pan)
The Nut Filling
  1. Place walnuts, cinnamon, and Allulose in a small processor and process until nut are very finely ground.
The Dough
  1. Put first 6 ingredients in processor.
  2. Add 2 T warm water to flaxseed meal for 10 minutes, add to dry ingredients, and pulse to mix.
  3. Add 2 T softened butter and pulse to mix.
  4. Bloom yeast with sugar in warm water for 10 minutes.
  5. Add Sucralose to top of bloomed yeast.
  6. Start processor, add liquids, and process for 1-2 minutes or so.
  7. If needed, add more water 1-2 T at a time.
  8. Place dough in a small square or rectangular pan, cover with film and let rise about 30 minutes.
The Fun Part
  1. I hope you have a small offset spatula because it will make spreading the butter very easy. Otherwise it is easy to put a hole in your beautifully thinly rolled out dough.
  2. With the tiniest amount of bench flour flop out dough and begin to roll it as thinly as possible. Best size should be about 12”x20”, you’re going to need a long counter so…just keep rolling along.
  3. Now spread dough all over with 4 T butter.
  4. Reserving about 2-3 T, completely cover with the nut filling and pat firmly into the butter.
  5. Starting with the long side begin tightly rolling just like you would for cinnamon rolls.
  6. With bottom seam firmly secure and on the bottom, start 1” in at the top and slice the length of the log all the way through the other end. So now, you have it completely sliced in half except that 1” at one end.
  7. Open to cut side up. To twist and being gentle, put one side over the other always keeping the cut side up and showing, until you have what looks like a braid that will be too long. Pinch the last end, lightly grease 4”x8” loaf pan and gently nestle in braid until it fits evenly.
  8. Sprinkle on reserved nut mixture, cover lightly with film and allow to rise about 30-35 minutes.
  9. Preheat oven to 350°.
  10. Bake 27-30 minutes, remove from oven and leave loaf in pan to cool completely. If you can remember, cover it with film after about an hour. Reason: it will keep it totally moist and a bit chewy which is what you want.
  11. Cut into 10 slices.
  12. 10 Servings
  13. 133 Calories, 6.7g Protein, 9.9g Fat, 9.9g Carbs, 5.9g Fiber, 4.0g Net Carbs
Notes
  1. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  2. I do occasionally used EZ-Sweetz liquid Sucralose (and have for over 9 years with zero ill effects) as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chimichurri Sauce

Leave a reply

Keto Chimichurri SauceKeto Chimichurri SauceKeto Chimichurri Sauce. Nobody has an original recipe for keto chimichurri. It is a universally used condiment, is keto all by itself, and fabulous on nearly everything. Meats of all kinds, vegetables of all kinds, and once I put it one a brick and believe it or not it helped the taste of the brick. Don’t believe that tall tale-it’s not true. Just rest assured keto chimichurri sauce is  fabulous. The Choripán recipe features the sauce with chorizo and is a super and easy dinner idea.

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.

Chimichurri Sauce
Print
Ingredients
  1. 1 C Finely Chopped Italian Parsley (Flat Leaf)
  2. ½ C Finely Chopped Cilantro (For Heaven's Sake Use Your Stems
  3. ½ C Olive Oil
  4. 4 t Garlic Paste***
  5. 3 T Red Wine Vinegar
  6. 1 Finely Chopped Shallot
  7. 1 t Dried Oregano
  8. 1 t Salt
  9. 1 T Chopped Jalapeno Pepper (I Use Pickled Jalapeno)
  10. ½ t Red Pepper Flakes
Instructions
  1. Chop and mix all ingredients and allow to rest on counter for at least several hours.
  2. 8 Servings
  3. 143 Calories, 0.8g Protein, 15.3g Fat, 2.3g Carbs, 1.0g Fiber, 1.3g Net Carbs
Notes
  1. This is the way I like chimichurri. Any and all of the ingredients may be adjusted by either, lowering, increasing or deleting to your personal taste.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Choripán

Leave a reply

Keto ChoripánKeto Choripán. Who says you need to make this into a sandwich. Well, not me. Choripán is a traditional Argentinean street food sandwich consisting of grilled chorizo on bread topped with chimichurri sauce. So just skip the bread and eat it like a bunless burger & voilà keto choripán.

One of the things I have found is that chorizo is a subjective taste and differs greatly made by multiple companies. The one I’m showing is by far the best I have ever had, has no sugar, and they are such a small company they do not even need to put a nutrition label on their packages. It happens to be a very spicy chorizo which I personally love. They are located here in Oregon, I get it in a local co-op so you will need to find a good ground raw chorizo and just go for it as this is super easy to make. Served with Keto Spanish Rice for a complete Spanish dinner.

Keto Choripán

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.

Keto Choripán
Print
Ingredients
  1. 1¼ Lb Raw Chorizo
  2. ½ C Finely Chopped Italian Parsley (Flat Leaf)
  3. ¼ C Finely Chopped Cilantro
  4. ¼ C Olive Oil
  5. 2 t Garlic Paste***
  6. 1½ T Red Wine Vinegar
  7. 1 Finely Chopped Shallot
  8. ½ t Dried Oregano
  9. ½ t Salt
  10. ½ T Chopped Jalapeno Pepper (I Use Pickled Jalapeno)
  11. ¼ t Red Pepper Flakes
Instructions
  1. Divide chorizo into four 5 oz. patties.
  2. Chop and mix all chimichurri ingredients and allow to rest on counter for at least several hours.
  3. Cook chorizo patties until done, plate and drizzle with chimichurri.
  4. 4 Servings
  5. 549 Calories, 21.3g Protein, 50.3g Fat, 3.2g Carbs, 1.7g Fiber, 1.5g Net Carbs
Notes
  1. Best to make your chimichurri at least 4 hours ahead to allow it to mellow but I know there are people who can't/won't wait so don't say I didn't tell ya.
  2. If your chorizo of choice happens to be in link form then for heaven's sake use it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/