lowcarb Archives - Page 43 of 43 - Diabetic Chef's Recipes

Low 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. (2^nd 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

2013-08-09 07:46:49

Crust

2¼ C Almond Flour
¾ C Ground Pecans
½ C Allulose***
¾ C Melted Butter

Filling

8 oz Cream Cheese
6 T Sour Cream
½ C Allulose***
2 Eggs
1 C Libby’s Pure Pumpkin
¾ t Cinnamon
¼ t Ground Ginger
⅛ t Ground Cloves

Crust

Preheat oven to 350°.
Put almond flour into a medium bowl.
In a small processor add pecans and Allulose and process until pecans are ground.
Add pecan mixture to almond flour and mix in melted butter.
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.
Blind bake in preheated 350 degree oven 10 minutes.
Remove from oven and “tamp down” bottom and sides. You want the crust to be ‘dense’.
Put back in oven until it just begins to lightly brown.
Remove from oven and maintain heat.

Filling

Beat cream cheese, sour cream and sweetener until smooth.
Add eggs 1 at time and blend only until mixed.
Reserve ½ C.
Add pumpkin, cinnamon, ginger, and cloves to remaining cream cheese mixture and blend.
Fill baked crust.
Take reserved cream cheese mix and dot the pie generously 1T. at a time.
Use the tip of a toothpick to ‘swirl’ the dots.
Bake 30 minutes until just barely set in center.
Remove from oven, cool completely, cover and refrigerate.
Serve with whipped cream.
12 Servings
351 Calories, 8.1g Protein, 35.2g Fat, 7.9g Carbs, 3.8g Fiber, 4.1g Net Carbs
16 Servings
271 Calories, 6.1g Protein, 26.4g Fat, 6.0g Carbs, 2.8g Fiber, 3.2g Net Carbs

Notes

Crust is included in nutritionals.
I have begun using Allulose as my sugar substitute and it is fantastic with no "cooling effect".

Adapted from Bon Appetite

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto 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.

I 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.

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

Chicken Liver Pate

2013-08-13 02:38:28

Ingredients

½ Lb Chicken Livers
2 Shallots Diced
1 t Garlic Paste
1 Bay Leaf
½ t Dried Thyme
8 Crushed & Minced Juniper Berries
¼ C Water
½ C Heavy Cream
3 T Soft Butter
1 T Brandy Or Cognac
½ t Salt
¼ t Pepper

Directions

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.
Remove the livers, add cream & brandy, bringing to a simmer until slightly thickened.
Remove from heat and discard bay leaf.
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.
Serve semi-chilled.
Serving Size 1 T
24 Servings
45 Calories, 1.9g Protein, 3.9g Fat, 0.6g Carbs, .0 Fiber, 0.6g Net Carbs

Notes

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.
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/