Tag Archives: lowcarb

Keto Hazelnut Oil Vinaigrette

Keto Hazelnut Oil Vinaigrette. People may think you’re crazy for putting a vinaigrette on chopped up hard boiled eggs but I can assure you this dressing is so good. It’s been nearly a year (my, my how time flies) since my friend Chef Taffiny Elrod came to visit me here in Portland and wow oh wow, have things changed since then. When we arrived at our destination restaurant for dinner I was given a goodie (swag) bag of stuff and included in that bag there was a bottle of hazelnut oil. Everything in my bag had long ago been consumed except for that danged hazelnut oil. I tasted it and promptly put in the refrigerator until… Now, I am embarrassed to say that though I live in Oregon which is the hazelnut capital of the country, and though I love hazelnuts, I had never had hazelnut oil. It has its’ own very distinct, delicious, lovely, and unusual flavor and for some reason it is really good as a salad dressing and especially with eggs.

So, if you do make keto hazelnut oil vinaigrette, you and your family are in for a super duper treat. I hope after you have tried it you will think it’s as good as I do. Almost goes without say that it makes one terrific salad dressing and, especially salads with hard boiled eggs on top.

Recipe will serve up to 10 so you may have some left for another day to serve it over wilted green onions with…what else…chopped up hard boiled eggs.

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 Oil Vinaigrette

2020-08-29 13:09:07

Ingredients

3 T Hazelnut Oil
1 T Olive Oil
⅓ C Apple Cider Vinegar
⅓ C Dijon Mustard
6 T Heavy Cream
⅓ C Toasted & Chopped Hazelnuts (Garnish And Optional)

Instructions

Put all ingredients (except nuts) in a small bowl and mix well.
It will thicken quite quickly.
Plate and sprinkle chopped nut on top.
10 Servings
104 Calories, 0.0g Protein, 10.9g Fat, 0.6g Carbs, 0.4g Fiber, 0.2g Net Carbs

Notes

Along with the chopped hazelnuts, bacon bits might be pretty good on this.

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Keto Mediterranean Lamb Kebabs

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Keto Mediterranean Lamb Kebabs. Kebabs (Kefta or Kofta) made with ground meats are a staple in Mediterranean and Middle Eastern cuisine and this is another one of mine. Not long ago I put up a recipe for keto Middle Eastern Kebabs which has a totally different flavor profile than these keto Mediterranean lamb kebabs. They are both made with ground lamb but that is where most similarities ends so ah, I guess you will have to try them both to see which you might like best. The Middle Eastern kebabs are served with Tzatziki and these are served with a Tahini Sauce. As you also can see I learned I didn’t have to use a mixing bowl for the kebab mixture. I just left it on the butcher paper and mixed it with that little spatula.

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

Mediterranean Lamb Kebabs

2020-08-15 12:14:50

Ingredients

1 Lb Ground Lamb
½ Medium Onion Minced
2 T Water
1 T Garlic Paste***
1 T Dried Mint
2 t Dried Parsley
2 t Dried Oregano
2 t Coriander
1 t Ground Cumin
1 t Cinnamon
¾ t Paprika
¾ t Salt
½ t Pepper
¼ C Toasted Pine Nuts (Garnish)
2 T Finely Chopped Cilantro Garnish)
8 Flat Skewers Soaked In Water

Lemon Tahini Sauce

2 T Full Fat Yogurt
2 T Water
1 T Olive Oil
1 T Tahini
2 t Lemon Juice
½ t Garlic Paste***

Instructions

If using, toast pine nuts.
Mix water with garlic paste.
Combine all ingredients except nuts in a bowl making sure everything is well mixed.
Divide into 8 portions, shape into ovals and put on skewers.
Heat large pan to medium, cook on one side 3-4 minutes, turn, and cook on second side 2-3 minutes.
Mix all tahini sauce ingredients and refrigerate until ready to use.
8 Servings As Appetizer 1 Each
207 Calories, 9.9g Protein, 17.9g Fat, 1.6g Carbs, 0.5g Fiber, 1.1g Net Carbs
4 Servings As Dinner 2 Each
414 Calories, 19.9g Protein, 35.9g Fat, 3.2g Carbs, 1.1g Fiber, 2.1g Net Carb

Notes

All herbs/spices can be adjusted to your own tastes.
Tahini Sauce in included in the nutritionals.

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Low Carb Pretzel Buns

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Low Carb Pretzel Buns. Thought I might give these pretzel buns a try and they are terrific. Quite dense and not airy like the high carby buns being made today. The average hamburger bun has about 26-28 carb grams and that is way too high for me. These low carb pretzel buns are not huge but a great way to get a pretty large hamburger with whatever you want on it into your mouth without a knife & fork. That’s a ⅓ lb. hunk of beef with tomato & onion on that bun.

There is a hilarious story here and I am almost (but not quite) to embarrassed to tell it but… I’m going to tell it anyway and with pictures to boot. Though I do make “mistakes” when testing recipes these low carb pretzel buns were such a lulu of a mistake that I thought I would do a show and tell.

One of the hallmarks of Carbalose flour is that it is not sticky which of course means not much starch (sugar) in it. I have been working with this flour for years and I well knew this but…stupidity stepped in and just took over. When rolling and forming the dough balls it is hard to get the bottoms to stick well which was not the problem. It was putting them into the simmering baking soda water. The tenuous hold on the bottom literally undid themselves allowing the water into the interior of the dough ball. I tried to salvage them but to no avail. I brushed them with the egg yolk, salted them, and baked them. Ugh, Ugh, and more Ugh. The idea of the soda water is to take the place of the lye used in big production runs that pretzels are dunked into for about 30-45 seconds (like bagels) and for the dark glazy crust. Well, soda has its own salty flavor and since it had pretty well permeated the whole pretzel bun, coupled with the sea salt on the top they were totally, totally inedible, not to mention how they looked. So, there you have it.

I personally have rolled 10’s of 1,000s of rolls so don’t be intimidated if your rolls aren’t perfect and even mine aren’t always perfect. I do them two at a time which is what’s necessary for large hand productions. Now days there are machines that do it all for you but not back when I learned this. Here is a good Video that shows the technique and not quite, but pretty close to how I do mine. I do curve and tuck my fingers around the dough ball but again I’ve done it so many times it’s like falling off a log for me. As there is less friction, you want to form these buns on a countertop and not on a wooden cutting board.

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

Pretzel Buns

2020-07-28 13:38:27

Ingredients

1⅓ C Carbalose Flour
2 T Wheat Gluten
2 T Coconut Flour
½ t Salt
⅛ t Guar Gum
⅛ t Xanthan Gum
2 T Flaxseed Meal
2 T Water
1 T Yeast
½ t Sugar
⅓ C Warm Water
2½ T Melted Butter
3 Drops Sucralose
2 T Heavy Cream
1 Egg White
1 T Water
1 Egg Yolk
¼ C Water
1½ t Baking Soda
Kosher Salt For Sprinkling
Sesame Seeds (Optional Topping)

Instructions

Add flaxseed to 2 T warm water for 10 minutes. (It will become quite gelatinous).
Bloom yeast & sugar in ⅓ C warm water for 10 minutes or until foamy.
Put first 6 ingredients in processor and pulse to blend.
Add flaxseed mixture to dry ingredients and pulse to blend.
Add liquid Sucralose, egg white, melted butter and heavy cream to top of bloomed yeast and with machine running add to dry ingredients.
Mix egg yolk & 1 T water.
Run processor for at least 2 minutes and probably a little longer adding any additional water as needed 1 T at a time.
You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
Form into a ball and put into un-greased bowl and cover with film for about 20-25-30 minutes or until slightly less than doubled. Do not over-proof.
Preheat oven to 350°.
Form gently into 6 equal buns about 2½ oz. each.
Thoroughly mix water & baking soda.
One at a time completely brush each bun with soda water.
Now brush each bun with egg yolk wash.
Make one small slash in top of each bun.
Don't need to cover as they are plenty wet from both the washes.
Proof 15-20 minutes.
Do not over proof as they will rise a little more in the oven.
Bake 25-30 minutes or until they are a bronzed brown.
6 Servings
165 Calories, 9.7g Protein, 11.1g Fat, 13.2g Carbs, 8.1g Fiber, 5.1g Net Carbs

Notes

It is difficult for me to tell anything about where you are located, altitude, egg size etc. If you end up with too much liquid add another couple 1-2 T flour. If the dough is too stiff, add another 1-2 T water. Don't fret...bread dough is quite forgiving.
Don’t over salt your buns as the soda water will add a salty twang of its own but...if you like a salty bun. by all means go for it.
You will have egg yolk wash left-over, just throw it away.

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Keto Marsala Pork Tenderloin

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Keto Marsala Pork Tenderloin. I originally thought I would do the sauce for this keto marsala pork tenderloin with cooking sherry. I got out the marsala, compared the two smells, and went with the marsala. Was also originally going to add a bit of Dijon mustard to thicken the sauce and decided against that too. By the time it would have been time to add the mustard, the sauce tasted so good I didn’t want to ruin a good thing and as you can see I crossed out the mustard in the picture.

I sliced the pork tenderloin vertically instead of on the bias and I liked how that turned out too. You may notice the pinkness of my pork and this is definitely by design. I DO NOT eat well done pork of any kind. Now, if you kinda like shoe leather then by all means cook it to a grey center and I will give you directions for that method of cooking. I don’t even sear it and stick it into the oven to finish. I nearly always bring my meat to room temperature before cooking and for this keto marsala pork tenderloin I cooked all four sides in a sauté pan, let it rest for 10 minutes, then sliced and served it. Keto marsala pork tenderloin will serve 2-3 people depending on how large your tenderloin is. As you can see it is fabulous on any pork and that chop was scrumptious. You’d be surprised the wonderful flavors you get by cooking with non-traditional wines.

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

Marsala Pork Tenderloin

2020-08-02 13:50:11

Ingredients

1-1¼ Lb Pork Tenderloin
1 t Butter
1 Thinly Sliced Shallot (Or ¼ Small Onion)
½ t Thyme (More To Taste)
3 T DRY Marsala Wine (Cooking Sherry Works As Well-Not As Good)
1 t Chicken Base***
⅓ C Heavy Cream
Freshly Ground Pepper

Instructions

Bring tenderloin to room temperature.
Cut shallot paper thin.
Add butter to small sauté pan, add shallots and cook until translucent & softened.
Add marsala, thyme, and chicken base and simmer until reduced to about 1 T.
Add heavy cream and reduce to desired thickness. I left mine somewhat loose.
3 Servings
395 Calories, 40.9g Protein, 22.1g Fat, 2.7g Carbs, 0.1g Fiber, 2.6g Net Carbs
2 Servings
593 Calories, 61.4g Protein, 33.2g Fat, 4.0g Carbs, 0.1g Fiber, 3.9g Net Carbs

Notes

Directions for well done tenderloin. Sear tenderloin about 3-4 minutes both sides.
Transfer to preheated 350° oven and bake for about 15 minutes or until there is no give to the meat when pushed on.
Rest 5-10 minutes before slicing.

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Low Carb Creamy Cucumber Salad

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Low Carb Creamy Cucumber Salad. I want you to know this is very cool and refreshing. It has been made for 100’s of years to the gustatory delight of many generations. Way back when, you know…when people grew their own vegetable gardens, milked their own cows to make their own dairy products, had chickens running around squawking their brains out, these were ingredients everyone had. So, low carb creamy cucumber salad was a natural thing to fix right out of the garden. And yes, vinegars were used prodigiously because when you didn’t have anything else for dessert, there was always Vinegar Pie Custard.

Please, do use a mandoline to do your slicing. It not only makes the vegetables easy to cut thinly, but they will also be uniform in size. Also, take a good look at the third picture as you want to draw out the excess liquid in the cucumber. If you don’t, you are going to end up with a soppy cucumber sour cream soup.

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

Creamy Cucumber Salad

2020-07-28 10:35:53

Ingredients

1 Large Cucumber Washed, Halved, Seeded, & Sliced Paper Thin
¼ Red Onion Sliced Paper Thin
2 T Sour Cream
1 t White Vinegar
½ t Dried Dill Weed
Salt & Freshly Ground Pepper

Instructions

Slice cucumber and onion very thinly, put into mixing bowl, sprinkle lightly with salt, mix well and allow to sit for 45-60 minutes to draw out the liquids.
Drain well and I mean DRAIN & SQUEEZE well.
If you plan to eat this a couple of hours later then refrigerate, and drain again.
Mix sour cream, vinegar, and dill.
Now add to cucumber & onion, mix well, add pepper, and serve immediately.
2 Servings
50 Calories, 1.4g Protein, 2.7g Fat, 4.8g Carbs, 1.1g Fiber, 3.7g Net Carbs

Notes

This recipe is enough for 2-3 generous servings and may easily be doubled or tripled etc.

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Keto Middle Eastern Kebabs

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Keto Middle Eastern Kebabs. They say that we eat with our eyes and if that’s true then these keto Middle Eastern kebabs are a good example. I am using some spices you may not be familar with but I can assure you they are used all over the world and are available in most grocery stores of any note and always in any Middle Eastern or kosher grocery. If you have looked at many of my food pictures you see these spices sprinkled liberally on lots of my Keto~Lowcarb Vegetables avocados, HB eggs, etc. that I eat. Lamb (and goat) are the predominant meats in the Middle East and Africa and I am featuring lamb here. I eat a LOT of lamb anyway so this is a natural for me. Yes, you can use ground beef and it will be OK, just not authentic. These are extremely easy to make and cook quite quickly. I am showing them with Tzatziki Sauce which is also quite traditional and the perfect accompaniment. Keto Middle Eastern kebabs can either be eaten as part of a complete meal or served as an Appetizer. If you are looking for equally delicious kebabs with a different flavor profile, you may also like Mediterranean Lamb Kebabs served with a Lemon Tahini Sauce.

I have shown the kebabs with and without pine nuts because they would be traditional but only served to guests and close loved ones. Alas, pine nuts are expensive no matter where in the world you happen to live. The last pic is for when you are feeling particularly lazy and don’t feel like making individual kebabs. Just make them into patties and call it good to go.

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

Middle Eastern Lamb Kebabs

2020-07-22 12:30:56

Ingredients

1 Lb Ground Lamb
½ Small Minced Onion
2 T Water
1 T Garlic Paste***
2 t Cumin
2 t Coriander
2 t Sumac
2 t Aleppo Pepper Flakes (More As Garnish)
2 t Dried Mint
1½ t Salt
2 T Cilantro (As Garnish)
8 Flat Skewers Soaked In Water

Instructions

Soak 8 flat skewers in hot water.
As you can see from the last picture I decided not to dirty yet one more bowl and just use my butcher paper as the bowl. Very easy and no muss, no fuss.
Add garlic paste to water and mix well.
If using a bowl and excluding mint, sprinkle each ingredient over meat including garlic water and mix thoroughly.
Divide meat mixture into 8 equal portions (about 2-2¼ oz. each), form and skewer.
Cook on medium 3-4 minutes, turn and repeat.
After plating garnish with additional sumac, Aleppo pepper and mint.
8 Servings As Appetizer 1 Each
176 Calories, 9.6g Protein, 14.4g Fat, 1.2g Carbs, 0.1g Fiber, 1.1g Net Carbs
4 Servings As Dinner 2 Each
352 Calories, 19.2g Protein, 28.8g Fat, 2.5g Carbs, 0.3g Fiber, 2.2g Net Carbs

Notes

People in Africa and the Middle East most often eat in larger groups of people sharing many small plates of food so one of these kebabs would be eaten and the rest passed around.
I hope once you have tried these new spices you will knock yourself in the forehead and realized you could have had a V-8.

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Keto Italian Pork Chops

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Keto Italian Pork Chops. These are delicious and very easy to prepare. I make and use my own sugarfree Dry Italian Herb Mixture in bulk because I use it for so many things but any Italian herbs you may have will work and here are just a few examples of the way I use mine: Cheese Pizza, Italian Parmesan Garlic Knots, Italian Chicken Drumsticks, Italian Bubble Bread, Italian Garlic Parmesan Wings, and the list goes on.

No story to tell regarding keto Italian pork chops, I just kind of threw this together after a long day of grocery store shopping. I don’t just go to one store, I usually go to three and have been known to go to four. By the end of the day I’m tired, have lots of foods to choose from, and not much energy left to cook.

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

Italian Pork Chops

2020-07-25 12:45:05

Keto Italian Pork Chops

4 Pork Chops (Bone-In Or Boneless)
Fresh Pepper
2 T Butter
1 T Olive Oil

Creamy Herb and Wine Sauce

¾ C Heavy Cream
½ C White Wine
¼ C Lemon Juice
2 t Garlic Paste***
1½ t Italian Herbs
1 t Chicken Base***
¾ t Dried Thyme (Divided)

Instructions

Add butter & olive oil to pan on medium low until hot.
Cook chops about 3-4 minutes per side and plate to rest.
With a still hot pan, add ½ t thyme and everything but the heavy cream. Simmer until all but 1-2 T remain.
Add heavy cream and reduce to desired consistency.
Top chops with sauce and sprinkle with remaining thyme.
4 Servings
582 Calories, 36.1g Protein, 42.0g Fat, 1.7g Carbs, 0.1g Fiber, 1.6g Net Carbs

Notes

Boneless about 6-7 oz. or Bone-In about 12 oz.

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Keto Southern Pecan Bread

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Keto Southern Pecan Bread. Why in heaven’s name this is called bread and not cake is a mystery to me. I found a recipe, was intrigued by the name, looked at the ingredients, and thought I could make it keto. At least for me this is not bread in any way shape or form.

As comparison the label to the left is the label from another recipe I found and of course it had massive amounts of sugar in it so, take a good look because mine is sugar-free. Keto southern pecan bread is the first keto dessert I have done since sometime last year but I have to say I’m glad I tried it because IT. IS. DELICIOUS. I very rarely eat sweets of any kind and the longer I have eaten keto~lowcarb (10 years) it has only become less and less.

God forbid, I managed to find myself in the Kitchen Kaboodle store in the middle of our “pandemic” and I went nuts. Besides picking up pre-ordered books and going to grocery stores I had not been inside a retail store for over 4 months and yes, I was like a kid in a candy store and how I got that sweet little Fat Daddio Bundt pan. If you ever decide to make Keto Monkey Bread this 7” puppy holds well over 2 cups and is the perfect sized pan and the same one I used for this recipe. If you’re not sure then make this in a 7”x7” pan and cut them into bars.

This keto southern pecan bread is plenty sweet enough all by its lonesome but…if you want to guild the lily feel free to drizzle the finished bread with Keto Rum Caramel Sauce and it is certainly not necessary. If…you happen to have Sugar-Free Maple Syrup then 1 T drizzled over a piece is fabulous because we all know maple and pecans make fabulous tasting foods together, and…one other suggestion would be to drizzle it with Keto Orange Sauce because you know, orange & pecan.

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

Southern Pecan Bread

2020-07-21 12:08:08

Ingredients

¾ C Carbalose Flour
1 t Baking Powder
½ C Allulose***
6 T C Melted Butter
12 Drops Liquid Sucralose***
2 Eggs
1 Egg Yolk
2 T Heavy Cream
½ t Vanilla Extract
1 C Chopped Pecans
1½ t Butter For Pan

Instructions

Preheat oven to 350°.
Mix Carbalose flour and baking powder.
Generously grease pan with butter .
In a medium bowl, beat eggs, then beat in melted butter.
Add sucralose.
Slowly add and beat in Allulose,
Slowly add in flour & baking powder. Mixture will be thick.
Fold in pecans.
Evenly distribute in pan and cook 20-21 minutes or until edges are barely lightly golden. Better underdone that overdone.
Cool 5-6 minutes and invert onto serving plate. If it does not come out tap the pan several times to release it.
8 Servings
252 Calories, 6.3g Protein, 24.2g Fat 6.9g Carbs, 4.1g Fiber, 2.8g Net Carbs

Notes

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.
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.
I am imagining this done in a small loaf pan, sliced, toasted and slathered with butter, kinda like banana bread. Come to think about it, maybe that’s why this is called a “bread”.

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Keto Mushroom Pork Chops

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Keto Mushroom Pork Chops. Bought this gorgeous little pork chop at my meat market and let it sit in the fridge for several days before I decided what to do with it. I “future cook” which simply means when I need cooked mushrooms, I buy & cook 2½-3 lbs. at a time, fry them, portion them, and freeze them for use when needed. I do this with lots and lots of things. I had already bought some fresh thyme for another dish, I always have cooked bacon in the fridge for when I need it soooo…hence the birth of these spiffy little keto mushroom pork chops. Super easy to make and full, full, full of flavor.

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

Mushroom Pork Chops

2020-07-16 13:45:51

Ingredients

4 Pork Rib Chops Room Temperature (Bone-In or Bone Out)
½ Lb Sliced Mushrooms
¼ Lb Bacon
2 t Garlic Paste***
½ C Heavy Cream
¼ C Water
1 T Olive Oil
1 t Dried Thyme + More To Taste
1 t Chicken Base***
½ t Porcini Dust *** (Optional But Over The Top In Flavor)
Salt & Pepper
Fresh Thyme Leaves As Garnish

Instructions

Lightly salt & pepper pork chops and bring to room temperature.
Cook and crumble bacon. Reserve fat, set aside.
Slice mushrooms and sauté in bacon grease on medium high heat. Set Aside.
Add olive oil to large pan sauté on medium and cook to desired doneness. I cook my pork to no more than medium.
Plate chops to rest.
In smaller sauté pan add heavy cream, water, dried thyme, chicken base, garlic, mushrooms & bacon and reduce to desired thickness.
Cream the chops and sprinkle with fresh thyme if using.
4 Servings
477 Calories, 30.3g Protein, 28.8g Fat, 2.8g Carbs, 0.6g Fiber, 2.2g Net Carbs

Notes

If you don't have porcini dust then ¼ C of reconstituted dried porcinis work just as well.
Had left-over fresh thyme leaves from another new recipe so if you don't have them no biggie.

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Keto Mushroom Walnut Pate

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Keto Mushroom Walnut Pate. I have been fortunate to have many fabulous foods in my lifetime and of course I have not always made or tasted everything, are you kidding me? This keto mushroom walnut pate was one of them until recently when a friend put her recipe on instagram. Her’s was made with lentils but Taffiny suggested mushrooms as an alternative. I put a little of my own spin on it and it is indescribably delicious. So thank you Taffy, for not only this wonderful new taste treat but, a new recipe too. You’re gonna love not only how this tastes but also how easy it is to make. Served as a side dish with steak? Oh Yeah Baby. Now if Appetizers and pates are your thing I do a pretty mean Chicken Liver Pate too.

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

Mushroom Walnut Pate

2020-07-12 22:45:25

Ingredients

1 Lb Room Temperature Mushrooms (Any Mix You Like-I Used Buttons)
1 C Toasted Walnuts
1 Medium Yellow Onion
2 T Butter (Divided)
¼ C Olive Oil (Divided) +More If Needed
2 T Tamari
1½ T Balsamic Vinegar
1 T Cooking Sherry
¾ t Porcini Powder*** (Optional And Only If You Have It)
¾ t Dried Thyme
½ t Salt
¼ t Pepper
Fresh Thyme Leaves (Optional Garnish)

Instructions

Rough chop onion and on medium low sauté with 1 T butter and 1 T olive oil to golden brown-about 20-25 minutes. Set aside to cool.
Thinly slice mushrooms.
Add 1 T butter and 4 T olive oil to a large sauté pan on medium high, heating until butter begins to brown. Add mushrooms but do not stir for at least 4-5 minutes. Stir and let cook another 4-5 minutes or until beginning to brown. Stir one more time making all mushrooms have a bit of brown.
Preheat oven to 325° and toast walnuts 8-10 minutes. Don’t leave them as they can burn. Set aside to cool.
When the onions and walnuts are ready, make the pâté.
Dump everything (except fresh thyme if you have it) into a processor and processor well. It will never get totally smooth and it’s not supposed to be.
Taste and correct any seasonings.
Arrange on serving dish and garnish with fresh thyme.
Serve with a low carb veggies, toast points or a good steak.
6 Servings
289 Calories, 5.7g Protein, 27.3g Fat, 7.7g Carbs, 2.7g Fiber, 5.0g Net Carbs

Notes

This pate may be served warm or cold.
Using a mix of mushrooms may give you a slight variation of flavors but it's still gonna turn out brown.
If you don't have porcini powder then you can substitute ¼ C dried and reconstituted porcini mushrooms.

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Keto Eggplant Salad

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Keto Eggplant Salad. I hope you think the pictures of this keto eggplant salad look good because the salad is as good as that picture looks. It can also be used as a dip or spread with low carb vegetables, I actually used it to smear on fried chicken skin chips and I’ll bet it would be pretty tasty with fried pork rinds too.

I have shown a couple of ways to cook the eggplant and the cubed is the easiest. I also used sliced red onion but I think it may just be easier to dice them and sprinkle over the top. Gads, this is so good. Using jarred roasted eggplant is also an alternative to sautéing raw eggplant and really quite easy to use. I have put a couple of pics up for you to see and any way you make keto eggplant salad, it’s divine to eat.

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

Eggplant Salad

2020-07-04 11:21:18

Ingredients

2 Lbs Eggplant
6 T Olive Oil (Don’t Worry If You Need More)
3 T Sugar Free Rice Wine Vinegar
1 T Red Wine Vinegar
1½ t Balsamic Vinegar
1½ t Garlic Paste***
¼ C Finely Chopped Cilantro
2 T Minced Jalapeno Peppers (I Use Pickled Jalapenos)
4 Medium Dice Roma Tomatoes
2 t Salt (More To Taste If Wanted)
½ C Toasted Walnuts
½ Small Red Onion Either Finely Diced or Sliced Paper Thin (Shallots Work Equally As Well)

Instructions

Toast walnuts at 325° for 8-10 minutes being careful not to burn them.
Peel and slice eggplant into ¾” cubes.
In very large skillet set to medium, heat 3 T olive oil.
Add eggplant cubes, and drizzle last 3 T olive oil and leave to cook 10-15 minutes.
Stir well,let cook another 5-7 minutes, repeating this for 50-60 minutes until eggplant is cooked and soft.
Let eggplant cool and put into fridge until ready to assemble your salad.
In a large bowl mix all three vinegars, garlic paste, cilantro, jalapeno peppers and salt.
Blend in tomatoes and allow to sit 15 minutes.
Blend in cold eggplant. If it seems dry add a little olive oil.
Put into a large serving bowl, sprinkle with toasted walnuts, and decorate with onions.
8 Servings
184 Calories, 3.0g Protein, 16.3g Fat, 10.6g Carbs, 5.2g Fiber, 5.4g Net Carbs

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

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Low Carb Paleo/Primal Recipes

I have been thinking for a while now about the fact that many of my recipes are very nearly Paleo which can then sometimes make them Primal so I have decided to list some of them here. Many people who follow a Paleo lifestyle eat some dairy, some are 80/20, and some even use lowcarb sweeteners especially, if diabetic.

For most, Paleo is a lifestyle and not necessarily to be followed by someone else’s exacting dogma.

Some recipes have a bit of sour cream, some use Just Like Sugar©, some have Sucralose©, some use combinations and it is easy to substitute one sweetener for another if you don’t like what I use. One of the things I have found to be true for myself is that using several different sweeteners give a better depth of flavor. This way, if you want to expand your Paleo recipe repertoire you can use these and make changes as you wish.

Jane Barthelemy author of Paleo Desserts says Just Like Sugar© is her favorite lowcarb sweetener, uses it extensively in her book recipes, and believes the health effects are unique among sweeteners as a pre-biotic (inulin) that promotes healthy intestinal flora and I totally agree with her and to read her entire take on Just Like Sugar© please see further here: http://janeshealthykitchen.com/my-trip-to-the-just-like-sugar-factory/#.U9amo6PQq1g

So…this is just an experiment and I would love for you to make Comments on any particular recipe, whether you liked it…or not…and why. If heavy cream, cheeses, and some alternative sweeteners are in your list of “sometime eats” then these recipes can be eaten “sometimes”. As a diabetic, I would not have much left to eat if it were not for “sometime” foods.

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