Tag Archives: lowcarb

Low Carb Coleslaw

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Low Carb ColeslawLow Carb Coleslaw. I have served this to-die-for low carb coleslaw to unsuspecting people who think it is the best slaw they have ever eaten-little did they know.  Great for a picnic-indoors or out. Perfect with Southern Deep Fried Chicken, and Guacamole Egg Bombs.

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

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

Coleslaw & Dressing
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Ingredients
  1. ½ C Mayo
  2. ½ C Sour Cream
  3. 1½ T White Vinegar
  4. 1½ T Lemon Juice
  5. 1 T Grated Onion
  6. 2 t Celery Seed
  7. 1 t Dry Mustard
  8. ½ t Paprika
  9. ¼ t Salt
  10. ¼ t Pepper
  11. 5 Drops EZ-Sweetz Liquid Splenda***
  12. 1 Medium To Large Head Cabbage Finely Shredded
Instructions
  1. Mix all ingredients except shredded cabbage and check for taste. If you like it sweeter, add more Splenda, 1 drop at a time.
  2. Add in cabbage and toss to coat. I use a mandoline which makes your slaw slices fine and evenly cut.
  3. This slaw will not ‘weep’ much liquid because there is very little salt and no sugar in it.
  4. Serves 8
  5. 250 Calories, 2.5g Protein, 23.3g Fat, 7.5g Carbs, 3.0g Fiber, 4.5g Net Carbs
Notes
  1. If you have a little dressing left over, it saves quite well in the refrigerator or...it makes a really good salad dressing and pairs well with avocados and tomatoes.
  2. A little tip here: To get the finest cutting, it’s best to start shredding at the top of the cabbage and work down to the core, then take out the core and then finish shredding. Don’t worry about taking the outer cabbage leaves off if they are still a bright green as they add great color. You’re going to end up with a lot of shredded cabbage but as the dressing is mixed into it, it will “shrink”.
  3. I love the piquancy of the mustard-grated onion-sweetness combination and if you don’t, then by all means adjust accordingly.
  4. I eat at least 4-5 helpings of this a week and have it in the refrigerator almost all the time during the summer.
  5. Notice I do not use slaw mix. Slaw mix has carrots in it and for anyone watching their carbs, carrots are little sugar bombs so I steer clear of them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Powerhouse Muffins

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Low Carb Powerhouse MuffinsLow Carb Powerhouse Muffins. I used to make 24 of these Powerhouse Muffins everyday for a restaurant-catering company I worked for and people stood in line to get them when they were delivered.  They were so good that I adapted them to low carb-and they are still so good.  I hope you’ll agree.

 

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.

Powerhouse Muffins
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Put Into Large Bowl In Order
  1. 2 Small Grated Zucchini
  2. 1 Small Grated Yellow Squash
  3. 1 Grated Carrot
  4. ½ C Grated Granny Smith Apple
  5. 1 C Wheat Bran
  6. 1 C Allulose***
  7. ¾ C Almond Meal
  8. ½ C Coconut Flour
  9. ¼ C Golden Flaxseed Meal
  10. ½ t Salt
  11. ¾ t Soda
  12. 2 t Cinnamon
  13. 1 T Grated Orange Peel
  14. ½ C Desiccated Coconut
  15. ½ C Chopped Pecans
Mix
  1. 2 Eggs
  2. ½ C Melted Coconut Oil (Butter Will Work As Well)
  3. 1 T Vanilla
  4. 1 T Orange Extract
  5. 2 T Molasses
  6. ⅓ C Allulose***
Instructions
  1. Pour wet ingredients over dry ingredients and toss until just mixed.
  2. Spray a non-stick medium size muffin pan. I use a USA Crown Muffin Pan-It is the absolute perfect size for all kinds of muffins.
  3. Use a heaping, and I do mean heaping size #16 Scoop. This is a ¼ cup scoop but if you try to use a ¼ cup it will not be enough to fill the muffin-hole space and you will have extra batter-not good.
  4. Bake at 325 degrees 30 minutes then let rest 10-15 minutes on counter. They need to set and if not, the top may come off...and you'll have to gasp...eat it.
  5. Gently take out of pan.
  6. These are terrific slathered with butter for breakfast.
  7. 12 Super Healthy Medium Size Muffins
  8. 260 Calories, 6.3 Protein, 18.4g Fat, 17.4g Carbs, 8.5g Fiber, 8.9g net carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Blue Cheese Dressing

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Low Carb Blue Cheese DressingKeto Blue Cheese DressingKeto Blue Cheese DressingKeto Blue Cheese DressingKeto Blue Cheese Dressing.  Who doesn’t love a Classic Keto Blue Cheese Dressing?  We eat this on salads, with Zero Carb Buffalo Wings, and of course dip celery sticks into it. Fabulous with Beef & Blue Cheese Parmesan Bake This recipe is from an old friend’s self-published book entitled Cooking With Anne.  Anne and I have served many wonderful dinner parties together and I used to make it by the gallon in the restaurant. Anne’s recipe is by far the best I have made.  It is absolutely spot on.

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.

Blue Cheese Dressing
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Ingredients
  1. ½ C Sour Cream
  2. ½ C Mayonnaise
  3. 2 T Lemon Juice
  4. ½ t Salt
  5. ¼ t Garlic Powder
  6. ¼ t Celery Salt
  7. ¼ t Pepper
  8. ¼ t Paprika
  9. 4 oz Good Quality Roquefort Cheese
Directions
  1. Put cheese into a metal bowl and on low heat melt it about halfway. You want to still have chunks.
  2. Mix all other ingredients and when cheese is finished blend in gently.
  3. Refrigerate.
  4. 8 Servings
  5. 175 Calories, 3.5g Protein, 17.4g Fat, 1.2g Carbs, 0g Fiber, 1.2g Net Carbs
Notes
  1. About all I can say is this dressing is the best I have ever made and I have made plenty a gallon.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto New England Clam Chowder

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Low Carb New England Clam ChowderLow Carb New England Clam ChowderLow Carb New England Clam ChowderLow Carb New England Clam ChowderKeto New England Clam Chowder. I learned to make Clam Chowder 45 years ago (my, my how time flies) from “Chef Bob” who was of course from Boston.  There are (were) two secrets.  One is using salt pork (not bacon) and the other is the addition of thyme.  My only change from the original is that I have cut out the potatoes and flour and use pureed cauliflower to thicken and used daikon radish rather than potatoes.  Sadly, unless perhaps from a restaurant supply house you can no longer get real salt pork anymore.  Oh, for sure if you lived in North Carolina or a couple other southern states but not here in Portland town. The crap in the grocery stores is just that, crap-not cured with salt anymore and as much as I have said salt pork has always been a key ingredient, I too now have to resort to bacon.  Now, I do have access to fabulous bacon so, at least half the battle is won in the making of this fabulous keto New England Clam Chowder.

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.

New England Clam Chowder
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Ingredients
  1. ½ Lb Double Smoked Thick Sliced Bacon If Possible. Mine Is 8 Slices Per Lb
  2. 2-3 C Daikon Radish Cut Into Wedges
  3. 1 C Onion ¼” Dice
  4. 6 Cans Chopped Clams (Including Juice)
  5. ¼ t Dried Thyme (Slightly More To Taste)
  6. 2 C Water
  7. 2 C Heavy Cream
  8. 2-3 t Chicken Base Paste (I use a premium chicken base made by R L Schreiber)
  9. 1-2 C Cooked & Puréed Cauliflower (This Is Your Thickener)
  10. Fresh Pepper to Taste
  11. Correct Seasoning When Finished
Instructions
  1. Cut & cook daikon radish about 30 minutes (until tender) in 2 C water.
  2. Dice bacon into ¼” pieces. This is pretty small and the easiest way to do it is to have the bacon partially frozen. Sauté on medium low until very crispy. Should take about 15-20 minutes. Remove bacon and retain half the fat.
  3. Sauté onions in remaining fat until translucent.
  4. Put the thyme in the palm of your hand, crush it, and add to onions.
  5. Add clams & juice.
  6. Add diakon radish, remaining water, heavy cream, ½ of the crispy bacon and bring to simmer for 10-15 minutes.
  7. Stir in puréed cauliflower to thickness desired.
  8. Correct seasoning to taste.
  9. Put soup in bowl and sprinkle on rest of bacon.
  10. If you have any leftover soup just add the rest of the bacon lardons.
  11. 6 Servings
  12. 403 Calories, 5.2g Protein, 36.3g Fat, 6.2g Carbs, 1.7g Fiber, 4.5g Net Carbs
Notes
  1. If you have bottled clam juice all the better and you can sub it for some or all of the water.
  2. New England clam chowder does NOT have celery in it. Celery, carrots, and the Lord forbid corn, are all extenders and they do not add to the flavor. The key word is CLAM-not celery.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Eggplant French Fries

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Low Carb Eggplant French Fries

Low Carb Eggplant French Fries

Low Carb Eggplant French Fries. I can’t think of anyone I have ever known who doesn’t love them and they are certainly just as good if not better, than regular ole fries, so so easy to make, and they go with about anything.  Do not mistake these low carb eggplant French fries for some baked-in-the-oven version, these are the real deal fried in lard but most often, and when I have it, I use duck fat.

Is that ketchup you ask?  Yes it is, a Sugar-Free Ketchup.  I do use it in recipes of all stripes but with fries I use it just naked.

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

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

Eggplant French Fries
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Ingredients
  1. 1 Medium-Large Eggplant
  2. 1 Egg
  3. 1 C Parmesan Cheese
  4. Oil For Frying (I Use Lard Or Duck Fat)
  5. Salt
Directions
  1. Peel eggplant and cut into “fries”.
  2. Whip egg and coat eggplant fries.
  3. Put cheese in a one gallon plastic bag, add fries and shake until coated.
  4. Heat oil to 350-360 degrees and carefully add ½ cheese covered fries. Let fry undisturbed for several minutes and then carefully turn them. Let them get a little past golden brown.
  5. Remove from oil, place on a paper toweled sheet pan and put in warm oven.
  6. Repeat with last ½ fries.
  7. Sprinkle with salt.
  8. 4 Servings
  9. 250 Calories, 10.8g Protein, 16.6g Fat, 7.6g Carbs, 3.1g Fiber, 4.5g Net Carbs
Notes
  1. I eat these dipped in sugar-free ketchup***.
  2. If you end up needing a little more Parmesan cheese no big deal. It will only add a few more calories and really, who cares if you eat a bit more cheese-I certainly don't.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto New York Cheesecake

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Low Carb New York CheesecakeLow Carb New York CheesecakeKeto New York Cheesecake. The secret to this Keto New York Cheesecake is definitely the Crust-I mean seriously, how tough is it to make a good keto cheesecake for Pete’s sake?

April 7th, 2011 I submitted a Cheesecake recipe using GG BranCrisps as the crust base.  It won some contest and I received a free case of the product.  I have to say I am a little embarrassed by it but hey, who isn’t embarrassed every once in a while but the one below is far, far better.  So I guess if Iamketoincanada thinks her cheesecake is the best low carb keto cheesecake ever, and it’s based on mine, what does that make my cheesecake?  Maybe the Best Ever, Ever?

You will not be able to tell the difference between this keto New York cheesecake and any dense, stick to the roof of your mouth, New York cheesecake.  It’s the crust and nothing but the crust and now that you have the crust recipe you can apply it to any recipe calling for a graham cracker crust and I would think any low carber would find this an invaluable recipe for any number of pies.

Not exactly a picture of cheesecake, I know, but the picture is a piece of must have equipment.  I use it to tamp down the crust in this recipe, crush juniper berries, meats and to pound all kinds of things.  It is very heavy and I have not found any other meat pounder that begins to compare.  Norpro Meat Pounder.

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.

New York Cheesecake
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Crust
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ C Allulose*** Paleo Or 12 drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
  4. ¾ C Melted Butter
Filling
  1. 24 Oz-3 Packages Original Philadelphia Cream Cheese
  2. 1 T Vanilla Extract
  3. ¾ C Allulose*** or 18 Drops EZ-Sweetz Liquid Sucralose***
  4. ¼ C Heavy Cream
  5. 3 Eggs
Topping
  1. ½ C Sour Cream
  2. ½ t Vanilla Extract
  3. 1 Drop EZ-Sweetz Liquid Sucralose***
Crust
  1. Preheat oven to 350°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and Allulose and process until pecans are ground.
  4. Add pecan mixture to almond flour and mix in melted butter.
  5. Spread crust around bottom and up sides of 9" spring-form pan.
  6. Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. Put on counter to cool.
Filling
  1. Beat cream cheese, vanilla, and sweetener until smooth.
  2. Add eggs 1 at time and blend on low only until mixed.
  3. Add heavy cream and just blend.
  4. The idea is to have as few air bubbles as possible.
  5. Fill baked crust. It will be full-but have no fear.
  6. Bake 10 minutes at 325°, turn down heat to 300° and bake 30-35 minutes longer or until just barely set in center.
  7. Remove from oven, cool completely, on counter top.
Topping
  1. Mix well and cover top of cooled cheesecake being careful not to get on crust.
  2. Return to preheated 400° oven for 8 minutes.
  3. Cool again. Cover, and refrigerate for at least 4 hours. Overnight is better. The longer it is in the refrigerator the more dense it will become.
  4. I add 6 medium mashed up strawberries, 2 T of water, and mix with 1 drop EZ-Sweetz Liquid to top my cheesecake. If any topping is added it will increase carbs just slightly.
  5. 16 Servings
  6. 323 Calories, 7.0g Protein, 31.9g Fat, 5.4g Carbs, 2.2g Fiber, 3.2g Net Carbs
Notes
  1. Sour Cream topping is optional but traditional and included in nutritionals.
  2. I personally use EZ-Sweetz Liquid Sucralose to make my cheesecakes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
For a smaller crust:

Smaller Crust
Print
Ingredients
  1. 1¾ C Almond Flour
  2. ½ C Ground Pecans
  3. 6 T *Just Like Sugar or 9 drops EZ-Sweetz Liquid Sucralose
  4. ½ C Melted Butter
Notes
  1. I personally use EZ-Sweetz Liquid Sucralose to make my cheesecakes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Hazelnut Parmesan Crackers

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Low Carb Hazelnut Parmesan CrackersLow Carb Hazelnut Parmesan CrackersKeto Hazelnut Parmesan Crackers. Being as I live in Oregon, the hazelnut capital of the country, I thought I would try to make crackers with them.  I have tried various almond meal crackers and I didn’t like them.  I first made the recipe using hazelnut flour but the truth is that I find that the skins are bitter (probably just me) and Bob’s Red Mill hazelnut flour is ground with the skins on. (I called to verify this).  Now I boil whole nuts in water & baking soda and actually peel my own. Here is a  Video showing exactly how to peel your hazelnuts and this is just another mindfulness practice for me.  It takes a long time, I enjoy it, and I am glad when the last nut is done. For those of you who do not want to take the time to peel your nuts you can buy already blanched hazelnuts nuts Here. I have never ordered from them so cannot attest but it is an alternative.

It may seem counter-intuitive to toast nuts you are going to grind and toast as crackers but it works for me and then all my nuts are toasted to use as I wish and the smell of roasting hazelnuts…Oh boy, Oh boy.

Most often, as I am cooking, I do not follow any kind of recipe and a lot of times I ‘smell’ herbs & spices and if they smell good at the time I throw some in and that is what happened with these crackers.  Everything smelled good.  But there was a problem.  As is my custom, I did not write anything down and I couldn’t remember what I had put in them from time to time.  Yikes!  So…I made them again the other day and this time I dutifully wrote everything down and hoped for the best and they may not be the best but they are darn sure close.

We eat keto hazelnut Parmesan crackers with lots of things.  Chicken Liver Pate, (as shown is the picture) Salmon Mousse, Tapenade, Zippy Clam Dip, Ham Salad, Caramelized Onion Dip, plain old cream cheese, smoked oysters, and sometimes just naked as a jaybird.  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.

Hazelnut Parmesan Crackers
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Ingredients
  1. 2 C Hazelnut Flour (Meal)
  2. 1 C Parmesan Cheese
  3. 4 T Sesame Seeds
  4. 2 T Poppy Seeds
  5. 2 t Chili Powder
  6. 1 t Garlic Salt
  7. 1 t Dried Crushed Rosemary
  8. 1 t Onion Powder
  9. ½ t Marjoram
  10. ½ t Thyme
  11. ½ t Oregano
  12. ½ t Pepper
  13. ¼ t Salt
  14. 3 Egg Whites
Instructions
  1. Preheat Oven to 250°
  2. Combine all ingredients except egg whites.
  3. Beat egg whites to combine, add to dry ingredients and mix thoroughly.
  4. Place your Silpat on the back of a ½ sheet pan. (It will fit perfectly)
  5. Evenly crumble mixture onto Silpat leaving 2” around edges and cover with film.
  6. Roll very thinly all directions to completely cover Silpat.
  7. Edges will be ragged-don’t worry about it. Cut them off and roll them into your rectangle.
  8. Using a pizza cutter (I use my bench scraper), score into 1½ x 2 inch cracker rectangles 6 cuts by 7 cuts.
  9. Bake for 1½ hours. Cool in turned off oven.
  10. When cool break at scoring.
  11. Yield 56 Crackers
  12. 40 Calories, 1.8g Protein, 3.2g Fat, 1.0g Carbs, .5g Fiber .5g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Yogurt

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 Super High Fat Low Carb Keto Yogurt Made With 40% Heavy Cream.

Keto YogurtKeto Yogurt

Keto YogurtKeto YogurtKeto Yogurt. So, I got myself a new toy to make yogurt. It’s a Sansaire Sous Vide Stick and the cool thing about this is…it does not need to be done on the stove or in the oven.  I know it looks like it has ice cubes in it but I can assure it keeps the circulating water temperature at a steady 118° for 18 hours. All you need is just any flat surface with access to a plug and your counter will fit the bill perfectly.  We eat this keto yogurt every morning with my Granola and blueberries, come rain or shine.  (for myself, I have come to realize that blueberries are not low carb and I have not had them in a long time).  (In Portland, Oregon that would be mostly rain).  I don’t exactly know how to tell you what the nutritionals are (See Notes Below) for this yogurt because 1.)  I strain mine to make real Greek yogurt (Labne) (the whey has carbs), and 2.)  I use 40% heavy cream which has fewer carbs than 36% heavy cream.  Anyway, I know it is very low carb keto yogurt with a very high fat content.

I had a really long tirade regarding yogurt and I’m mostly dropping it.  People are going to eat sugary low fat yogurt no matter what I say.  I used to want to preach to the choir and over the years I have come to realize that people are going to either educate themselves…or not.

This recipe will double with no trouble to make one gallon and the only difference is that you need 1 quart glass jars instead of 2 cup glass jars and a deeper stock pot to fit the height of the jars. I have saved enough 2 cup & 4 cup jars to wad a shotgun & I use them for so many things. If you love this yogurt you may also like Creme Fraiche which is a first cousin to yogurt.

Cooled keto yogurt will be relatively thick and as you can see in the picture and…I strain mine to make Greek yogurt, but it is not necessary.  If you decide to strain it, this is what real Greek  keto yogurt is-not the crap that passes for Greek yogurt in grocery stores.  The whey does have  carbs in it and I get a little over 2 cups per this recipe.  And now there are these two tricky little pieces of equipment that I think are really nifty-fifty. The 1st is a complete 2 Quart Yogurt Maker which includes a hanging strainer bag, and the 2nd is a companion 2 Quart Very Fine Strainer and the recipe below is for 2 quarts or ½ gallon so it’s the perfect size.  Using either of the methods described above you will have the best Real Greek Yogurt you can begin to imagine.  If I can come into in the 21st Century so can you, and this really is such a much better, cleaner, and faster way to make yogurt.  The above pieces of equipment are sold at many large stores all over the country and readily available on the internet.  The yogurt maker can also be purchased with an additional 2 quart glass container for larger families and to keep the yogurt flowing.

Comparing the 2 systems: The Sous Vide stick is more versatile as you can cook meats and all kinds of things in a water bath with it, but…the cost is around $200.  The yogurt maker & strainer will only make yogurt but…it is half the cost at $100.  I will tell you this though, restaurants worldwide use the Sous Vide method to cook their steaks, fish, & veggies and you probably have had food cooked Sous Vide and not known it.  They come in all shapes and sizes but they all have one thing in common-they slowly cook at a very low temperature with the food submerged in water and I do use my stick to cook steaks.

If interested this is a test I did with Chobani:  My Chobani Experiment Apples To Apples.

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.

Yogurt
Print
Ingredients
  1. 4 C 40% Heavy Cream
  2. 4 C Whole Milk
  3. 2 Pkgs. Yogourmet Starter
Instructions
  1. Pour heavy cream and milk into a sauce pan that will hold a little more than 2 quarts, heat on medium, stirring often, and monitoring with a digital thermometer, heat until mixture reaches 180°.
  2. Remove from stove, stir occasionally, and cool to 120°.
Method 1-Sous Vide
  1. In a small mixing bowl add 2 cups of cooled mixture to 2 packets of Yogourmet, stir well, add back in, and stir well again.
  2. Funnel into four 2 cup glass jars and screw the tops lightly.
  3. In a pot large enough to hold the 4 two cup jars and the Sous Vide stick, add enough warm water to bring it to the level of the cream in the jars.
  4. Set stick to 118° and it will bring the water to temperature very quickly.
  5. After 18 hours (your incubation period) take jars out of water, (you may have to top the water every 4-5 hours as you are incubating for 18 hours) dry them, and put in the refrigerator. If you are tempted to taste it-go for it. Warm yogurt is divine. I try to start the whole process about 11:00AM, have it cooled, jarred, and into the water by about 1:00PM, incubate over night, and refrigerate in the morning about 7:00AM.
  6. If you plan to strain the yogurt then you may begin with the first 2 jars before refrigeration as it will slide out of the jars most easily when warm. (It thickens in the fridge). I do not have the 2 Quart Strainer-I have my own system. (See Picture) Carefully remove yogurt into appropriate size container and I have a much used 1.5 lb Daisy sour cream container. If you are doing this for the first time it is a learning experience and after that, it will be second nature and Easy Peesy Japanesy. Remember, as you are sleeping there will be magic happening in your kitchen.
  7. Un-strained cooled yogurt will still be relatively thick. I strain mine 4 cups at a time to make Greek yogurt but it is not necessary. I hope you decide to strain it because this is what real Greek yogurt is-not the crap that passes for Greek yogurt in any grocery store.
Method 2-Yogurt Machine
  1. You will follow the heating and cooling instructions and then follow the manual instructions. This option is less expensive than the Sous Vide stick but...the Sous Vide stick is a far more versatile piece of equipment as it also cooks all kinds of other things so please look it up before deciding which system you wish to use.
  2. 20-¼ C Strained Servings
  3. 194 Calories, 2.6g Protein, 19.2g Fat, 3.5g Carbs, 0g Fiber, 3.5 Net Carbs
Notes
  1. It is my best guess that the carb content in this yogurt is closer to 2g-3g because it is incubated for so long. The long incubation period breaks down the lactose sugar and in the end there is not much sugar left, especially after straining but the nutritionals do include the whey.
  2. If strained it will be the richest creamiest yogurt you ever have.
  3. Try straining Chobani yogurt and see what you get. A lot of whey with left over chalk-believe me I tried it.
  4. Lastly, if you have 4 tall 1 Qt jars and the right size stock pot you can double this recipe and make 1 gallon of yogurt at a time. This is the way I used to make it and it lasts two people for about 3 weeks so you can see the advantage if you have a larger family than includes kids who want to eat healthy yogurt every morning. And you would still have to make it once a week or so.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

 

Keto Lemon Curd

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Low Carb Lemon CurdKeto Lemon Curd. When I was just a lass of three my father said to me-come here and take a lesson from the lovely lemon tree.  Lemon tree very pretty and the lemon flower is sweet, but the fruit of the poor lemon is impossible to eat.

Yes, I am 74 years old, and yes, as a teenager in the 1960’s I loved Peter Paul & Mary.  Now we know that the lemon can indeed be sweet. To read more see THE TRULY INCREDIBLE EGG

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

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

Lemon Curd
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Ingredients
  1. 2 Egg Yolks
  2. ¼ C Lemon Juice
  3. 5 Drops EZ Sweetz Liquid Sucralose
  4. 6 T Butter
Instructions
  1. Have all ingredients at room temperature.
  2. Put egg yolks, sucralose, and lemon juice is small metal bowl.
  3. Put over very low heat and beat constantly with a whip until mixture begins to slightly thicken being careful not to curdle the yolks. This should take about 6-7 minutes and longer if you double or triple the recipe.
  4. Remove from heat and beat in butter 1T at a time. As one T is finished add another and so on.
  5. This recipe may easily be doubled or tripled.
  6. If ¼ C of lemon juice is not enough then add a little more 1T at a time.
  7. Divide into two small bowls.
  8. Serves 2
  9. 370 Calories, 3.2g Protein, 38.6g Fat, 2.5g Carbs, .1g Fiber 2.4g Net Carbs
Notes
  1. I use my egg whites to make the Hazelnut Parmesan Crackers or...just dump 'em down the drain.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cheesecake Pumpkin Pie

4 Replies

Low Carb Cheesecake Pumpkin PieLow Carb Cheesecake Pumpkin Pie. We can all make a low carb cheesecake or pumpkin pie but this is something to behold. There are hundreds of recipes all over the internet and the secret to this pie is the crust and when finished, the stunning visual  of the swirled cream cheese.  This will easily serve 12 and up to 16.  Pumpkin pie shouldn’t be just for Thanksgiving anymore. If by chance you want to skip the crust I also have a Keto Crustless Version of this pie as well. (2nd Picture)

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.

Cheesecake Pumpkin Pie
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Crust
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ C Allulose***
  4. ¾ C Melted Butter
Filling
  1. 8 oz Cream Cheese
  2. 6 T Sour Cream
  3. ½ C Allulose***
  4. 2 Eggs
  5. 1 C Libby’s Pure Pumpkin
  6. ¾ t Cinnamon
  7. ¼ t Ground Ginger
  8. ⅛ t Ground Cloves
Crust
  1. Preheat oven to 350°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and Allulose and process until pecans are ground.
  4. Add pecan mixture to almond flour and mix in melted butter.
  5. Press well into and up sides of a 9”x1½ ” round removable bottom cake pan. I prefer to use a cake pan unless you have a large deep tart pan.
  6. Blind bake in preheated 350 degree oven 10 minutes.
  7. Remove from oven and “tamp down” bottom and sides. You want the crust to be ‘dense’.
  8. Put back in oven until it just begins to lightly brown.
  9. Remove from oven and maintain heat.
Filling
  1. Beat cream cheese, sour cream and sweetener until smooth.
  2. Add eggs 1 at time and blend only until mixed.
  3. Reserve ½ C.
  4. Add pumpkin, cinnamon, ginger, and cloves to remaining cream cheese mixture and blend.
  5. Fill baked crust.
  6. Take reserved cream cheese mix and dot the pie generously 1T. at a time.
  7. Use the tip of a toothpick to ‘swirl’ the dots.
  8. Bake 30 minutes until just barely set in center.
  9. Remove from oven, cool completely, cover and refrigerate.
  10. Serve with whipped cream.
  11. 12 Servings
  12. 351 Calories, 8.1g Protein, 35.2g Fat, 7.9g Carbs, 3.8g Fiber, 4.1g Net Carbs
  13. 16 Servings
  14. 271 Calories, 6.1g Protein, 26.4g Fat, 6.0g Carbs, 2.8g Fiber, 3.2g Net Carbs
Notes
  1. Crust is included in nutritionals.
  2. I have begun using Allulose as my sugar substitute and it is fantastic with no "cooling effect".
Adapted from Bon Appetite
Adapted from Bon Appetite
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chicken Liver Pate

3 Replies

Keto Chicken Liver PateKeto Chicken Liver PateKeto Chicken Liver Pate. Many restaurants serve Chicken Liver Pate & terrines and charge an arm and a leg but you can make them for pennies.  Chicken livers are cheep, cheep, cheep. You might see it served looking like a thin slice of bread because it is mostly made in loaf pans and then served with toast. This keto chicken liver pate is food for the Gods.

As you look at this recipe you may say what?…juniper berries?  The answer is a resounding yes.  They are the secret ingredient and make the difference between a good chicken liver pate and a great one.  You can eat this, love it, and if you didn’t know the berries were in it you would most likely not be able to identify or name the flavor but you will sure taste it.

Low Carb Chicken Liver PateI often serve this on Hazelnut Crackers.  If you want to doll it up for a party or just gild the lily for yourself you can stick capers into the pâté and put three or four strands of Pickled Red Onions on top.

For the more traditional restaurant style make yourself some Carbalose Flour Bread, toast it, butter it, and top with pate, capers and Pickled Red Onions.

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.

Chicken Liver Pate
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Ingredients
  1. ½ Lb Chicken Livers
  2. 2 Shallots Diced
  3. 1 t Garlic Paste
  4. 1 Bay Leaf
  5. ½ t Dried Thyme
  6. 8 Crushed & Minced Juniper Berries
  7. ¼ C Water
  8. ½ C Heavy Cream
  9. 3 T Soft Butter
  10. 1 T Brandy Or Cognac
  11. ½ t Salt
  12. ¼ t Pepper
Directions
  1. In a medium saucepan, combine the chicken livers, shallots, garlic, bay leaf, thyme, salt, pepper, juniper berries, and water. Heat on medium-low and cook, uncovered and stirring occasionally, until the livers are barely pink inside, about 3 minutes and the water is almost gone.
  2. Remove the livers, add cream & brandy, bringing to a simmer until slightly thickened.
  3. Remove from heat and discard bay leaf.
  4. Transfer everything to a food processor; process until coarsely pureed. With the machine on, add the butter, 1 tablespoon at a time, until incorporated. season with salt and pepper to taste and process until completely smooth. Scrape the pâté into 2 or 3 ramekins for guests to share or as you can see in the picture, for us I use that brown bowl you see. Press a piece of plastic wrap directly onto the surface and refrigerate until firm.
  5. Serve semi-chilled.
  6. Serving Size 1 T
  7. 24 Servings
  8. 45 Calories, 1.9g Protein, 3.9g Fat, 0.6g Carbs, .0 Fiber, 0.6g Net Carbs
Notes
  1. What I do. I fix chicken livers for dinner the night before and make an extra ½ pound for the pâté. I salt and pepper them, dredge in peanut flour, and fry them in ½ olive oil and ½ butter and no, they do not taste like peanuts.
  2. This pâté is one of those foods that is better after sitting in the fridge for at least 4-6 hours and if you can keep your hands off of it a couple of days even better. This allows plenty of time for the flavors to mellow and come together.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/