Tag Archives: lowcarb

Low Carb Shrimp Toast

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Keto Shrimp ToastKeto Shrimp ToastLow Carb Shrimp Toast. So, I have been watching this series on NetFlix called The Chef’s Show and one of the many recipes that has been done was simply called Shrimp Toast. I’m thinking that not only did it seem easy, but something very, very tasty so…I thought I’d give it a try. I already had all the ingredients that were called for and this is my result. If you ever do watch it, you’ll see that mine is not too much different except for gochujang. Koreans use  gochujang for just about everything and I don’t have any, let alone would I use it. It is very sugary and hot so if you want a spicier or sweeter keto shrimp toast then you could use a hot sauce and a bit of sugarfree sweetener of some kind. Now, if you do not make Carbalose Bread, or some version of low carb bread you will have to punt on that ingredient and perhaps serve it in a bowl but I did use it and the low carb shrimp toast that resulted was divine. The idea of the bread is to soak up all those heavenly juices and yes, it does do that.  I think using Cauliflower Grits, which I used the following night, would be the best food option under your shrimp. I make and freeze cauliflower grits so I can use them when wanted.

The original recipe used head-on prawns and I’m thinking you may not be interested in that so yes, I did use peeled shrimp. It of course looked kinda messy and if you like that messy stuff then by all means get head-on shrimp.

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-low carb and diabetic friendly.

Shrimp Toast
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Ingredients
  1. 1 Lb Large Shrimp
  2. ¼ C Pepper Paste (Paste Made Of Red Peppers)
  3. 2 T Olive Oil
  4. 4 T Butter (Divided)
  5. ½ C White Wine
  6. 1 Lemon Juiced
  7. 1 Lemon Wedged
  8. 2 Juiced Limes
  9. 1 t Salt
  10. 2 t Garlic Paste***
  11. 1 Small Onion
  12. Cilantro
  13. 4 Slices Buttered Toasted Bread (If Using And Optional)
  14. ⅓ C Heavy Cream Or 1 Small Can Coconut Milk
Instructions
  1. 4 Slices Buttered Toasted Bread (If Using And Optional)
  2. Toast & butter bread if using.
  3. Sauté onion in 1 T olive oil and 1 T butter.
  4. Add garlic and sauté 30 seconds more.
  5. Add pepper paste, white wine, juiced lemon & limes, salt, and mix well.
  6. Add coconut milk or heavy cream and bring to slow simmer.
  7. On high heat, in separate pan, sauté shrimp in 1 T olive oil & 1 T butter cooking only 30 seconds or so on each side.
  8. Add to liquids and simmer 1-2 minutes.
  9. Swirl in last 2 T butter one at a time to thicken sauce.
  10. Serve over toast or cauliflower grits and garnish with cilantro and a lemon wedge.
  11. 4 Servings
  12. 420 Calories, 23.8g Protein, 30.3g Fat, 6.0g Carbs, 0.4g Fiber, 5.6g Net Carbs
Notes
  1. After sautéing your onion this will all go very quickly so have all your ingredients cut and ready.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Caramelized Mustard Cream

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Keto Caramelized Mustard CreamKeto Caramelized Mustard CreamKeto Caramelized Mustard Cream.  I have pretty much always said that a sauce can make the meat, and this keto caramelized mustard cream is one of  those sauces. I have shown it with a beautiful black peppercorned pork rib chop and it is equally as comfortable with a steak, fish, and chicken. It’s really is an all-bases-covered sauce. I put it under the chop so you could see the gorgeous cracked peppercorn crust (which not only tastes incredible but also keeps the meat moist) but it’s easily comfortable smothering a piece of meat so, top or bottom, your choice.

In case anyone is wondering what that beautiful stuff with macadamia nuts on it is, well, it’s a Keto Bacon Broccoli Salad with everything but the kitchen sink in it and…it’s super easy to make.

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-low carb and diabetic friendly.

Caramelized Mustard Cream
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Ingredients
  1. 1 T Butter
  2. 1 T Olive Oil
  3. 1 Medium Onion
  4. 1½ t Dried Thyme
  5. ¼ C White Wine
  6. ¼ C Brandy
  7. 2 T Sherry
  8. ½ C Heavy Cream
  9. 2 t Dijon Mustard
  10. 1 t Chicken Base***
Instructions
  1. Slice onion very thinly.
  2. Add butter and olive oil to medium sauce pan on medium-low and caramelize the onions stirring every so often so they don't burn. (this should take 35-40 minutes).
  3. Add thyme, wine, brandy, sherry, and chicken base, and reduce until it is all incorporated and liquid is nearly gone.
  4. Add mustard and heavy cream and reduce slightly. The cream will thicken very quickly from the onions so if needed, add a little water.
  5. 4 Servings
  6. 187 Calories, 0.4g Protein, 18.3g Fat, 2.5g Carbs, 0.0g Fiber, 2.5g Net Carbs
Notes
  1. As I said above, this is good on everything.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Stuffed Mini Peppers

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Keto Stuffed Mini PeppersKeto Stuffed Mini PeppersKeto Stuffed Mini Peppers. I am unable to see how large your mini peppers are, as they come in different sizes so, I am going to use kind of an average in telling you how many you may need. These keto stuffed mini peppers are very easy to make, can be table ready in 10-15 minutes, and if you have a bit of help, even less time than that. I happened to pick up a bag of mixed colored peppers and the next thing ya know, in another store, there are seedless red minis which I would have purchased…If only I had known. These little puppies can be used as an appetizer or a replacement for a salad and no matter your choice they are good, good, good and…if you have kids & don’t make them too spicy, they will love them too.

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-low carb and diabetic friendly.

Stuffed Mini Peppers
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Ingredients
  1. 6 Mini Peppers Stems Off, Cut In Half, And Seeded & Deveined
  2. 4 Oz. Grated Cheddar Cheese (About 1 Cup)
  3. 2 Oz Room Temperature Cream Cheese
  4. 2 Oz Drained Chopped Pimentos
  5. 2 T Mayonnaise
  6. 1 T Soft Butter
  7. 1 T Lime Juice
  8. 1 T Heavy Cream
  9. ⅛ t Salt (More To Taste)
  10. Ground Cumin
  11. Chipotle Powder Or Chili Powder (Optional But Really Good)
Instructions
  1. Cut off tops and tips of peppers, cut in half, and clean out seeds.
  2. Beat cream cheese, butter, mayonnaise, lime juice & salt.
  3. Beat in heavy cream.
  4. Add grated cheese and pimentos & mix well.
  5. Fill pepper halves & lightly sprinkle on ground cumin, chili powder, chipotle powder, or any combo you like.
  6. Refrigerate until ready to eat.
  7. 12 Servings
  8. 69 Calories, 2.7g Protein, 6.2g Fat, 1.1g Carbs, 0.2g Fiber, 0.9g Net Carbs
  9. 6 Servings
  10. 138 Calories, 15.4g Protein, 12.3g Fat, 2.3g Carbs, 0.4g Fiber, 1.9g Net Carbs
Notes
  1. I grated my own cheese and used a larger holed grater. It will probably be handier and a lot faster to buy already shredded cheese.
  2. If you need another pepper so be it. If you have more peppers than filling just eat 'em.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Bacon Broccoli Salad

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Keto Bacon Broccoli SaladKeto Bacon Broccoli SaladKeto Bacon Broccoli SaladKeto Bacon Broccoli Salad.  I am here to tell you that this salad in a keto winner. It is very easy to make, piquant beyond belief, and because of its high fat content, is a perfect adjunct to any keto dinner. Really, do not have any long diatribe about this keto bacon broccoli salad recipe…the proof is in the eating.

As you look at the pic I hope you are noticing that I cut my broccoli pieces very small and there is a reason for this. If your pieces are too large, they are difficult to get into your mouth without smearing it about your face. As a kid I probably didn’t care about it and as an adult, I don’t like it. The peppers are also cut into smaller pieces. With that said, you may cut them any way you like cause this salad is going to be yours-not mine.

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-low carb and diabetic friendly.

Bacon Broccoli Salad
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Ingredients
  1. 1 Lb Small Cut Broccoli
  2. ½ Lb Bacon
  3. 1 C Small Cut Diced Red Peppers
  4. 1 C Shredded Cheddar Cheese
  5. ½ C Sliced Green Onion Tops
  6. ½ C Toasted Chopped Macadamia Nuts
  7. ⅓ C Small Chopped Pickled Jalapeno Peppers
  8. ½ C Mayonnaise
  9. 2 T Apple Cider Vinegar
  10. 3 Drops Liquid Sucralose***
Instructions
  1. Cut broccoli to your own personal size, blanch for 30-45 seconds, immediately run them under cold water, drain well, and put into large mixing bowl.
  2. Cook and crumble bacon. Add to bowl.
  3. Toast nuts & add to bowl.
  4. Add green onions, jalapenos, and cheese to bowl and toss all.
  5. In small bowl add mayo, cider vinegar, & sucralose mixing well. This may or may not be enough depending on how much mayo you want but it’s a start and you can always add more as needed/wanted.
  6. Blend mayo mixture into bowl, making sure everything is well coated.
  7. Refrigerate.
  8. Decorate with 8-10 quartered cherry tomatoes.
  9. 8 Servings
  10. 244 Calories, 7.7g Protein, 21.9g Fat, 6.0g Carbs, 2.9g Fiber, 3.1g Net Carbs
  11. 6 Servings
  12. 325 Calories, 10.2g Protein, 29.3g Fat, 8.0g Carbs, 3.9g Fiber, 4.1g Net Carbs
Notes
  1. Do toast your nuts as it makes all the difference not only is texture but in taste as well. Sliced toasted almonds will also work but macadamia absolutely do make the salad shine.
  2. Please don't cut off the broccoli stems as they are as usable as the crowns. Just be sure to cut them small enough.
  3. The day I ate this I had fixed myself three chicken tenders flash fried in browned butter with a little salt and pepper and even at the time I realized it would have been so easy to have chopped up the chicken, topped the salad and called dinner good to go. Well, there is always a next time and...you can see, I fixed this as a luncheon with a friend a week later and...this time I had the chicken for it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crab Dip

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Keto Crab DipKeto Crab DipKeto Crab DipKeto Crab DipKeto Crab Dip. Was lucky enough to get my hands on some raw chicken skins and I was off to the races with this keto crab dip recipe. It’s the first time I have gotten skins in any number and I kinda wanted to pig out with them.  Now of course this can be scooped with any low carb vegetable but the fried chicken skins?…To die for. Keto crab dip by itself is very easy to make and shouldn’t take more than 30-40 minutes or so and most of that time is just letting the veggies, herbs and spices cook.  I used Parmesan cheese as my topping but pork rind dust could just as easily be used too and surprise, I purchased my crab meat at Safeway. Yes, there a few things I get there and crab is only one of them plus, it comes in handy ½ lb. containers.

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-low carb and diabetic friendly.

Crab Dip
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Ingredients
  1. ½ Lb Crab Meat
  2. 1 C Shredded Mozzarella Cheese
  3. 2 T Butter
  4. ¼ C Green Onions Finely Cut Tops Only
  5. ¼ C Minced Onion (Or Shallot)
  6. ¼ C Minced Celery
  7. 2 Bay Leaves
  8. ½ t Dried Thyme
  9. ¼ t Celery Seed
  10. ¼ t Black Pepper
  11. ¼ t Cayenne Pepper (Or Chipotle Powder Might Be Good)
  12. 2 t Chicken Base*** (+ More To Taste)
  13. 1¼ C Heavy Cream
  14. 2 T White Wine
Topping
  1. ⅓ C Parmesan Cheese
  2. 1 t Paprika
Instructions
  1. Preheat oven to 350°.
  2. Heat butter in a saucepan until it bubbles. Add all ingredients except cream, wine, crab, & cheeses and simmer until vegetables are well cooked and a little brownish.
  3. Add heavy cream & wine and reduce very slightly.
  4. Remove bay leaves & fold in crab meat.
  5. Fold in mozzarella cheese.
  6. Put into one or individual casserole dishes.
  7. Mix Parmesan cheese & paprika and sprinkle on top of casserole.
  8. Bake until the cheese just starts to brown and the sides of the dish begin to bubble or about 10-15 minutes.
  9. Broil for a minute if needed.
  10. Serves 6
  11. 345 Calories, 11.4g Protein, 30.0g Fat 1.5g Carbs, 0.3g Fiber, 1.2g Net Carbs
Notes
  1. DO NOT use imitation crab in this. It is nothing but starchy carbs that hold it together.
  2. Celery sticks make one very good dip stick as do cucumber coins and pepper strips. If all else fails you can use a spoon.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cajun Shrimp & Grits

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Keto Cajun Shrimp & GritsKeto Cajun Shrimp & GritsKeto Cajun Shrimp & Grits. This is such a fabulously easy recipe that it’s a shame you have to wait to go to New Orleans to get it. Well, you don’t and here’s a good recipe to start with. Keto Cajun shrimp & grits is spicy, piquant, and every bit as good as what you can get elsewhere and a bit of good news:  It is not nearly as expensive as eating it in a restaurant. Yes, the Grits are made with cauliflower but by the time you are finished with them you are not going to know. You can use any cheese of your choosing in the grits and I chose Mozzarella because It is what I happened to have on hand but cheddar, white cheddar, or any cheese of your choice works.

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-low carb and diabetic friendly.

Cajun Shrimp & Grits
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Ingredients
  1. 1 Head Cauliflower Grits (4-5 Servings) Or 4 Servings Mashed Cauliflower
  2. 1-1¼ Lbs. Shrimp
  3. Favorite Cajun Spice To Taste (Don't Be Shy) And I Have Used Cajun's Choice forever
  4. 1⅓ C Heavy Cream
  5. 1 T Chicken Base***
  6. ½ t Thyme
  7. 1 C Shredded Cheese
  8. 4 T Butter
  9. ¼ C Green Onion Tops
Instructions
  1. Liberally sprinkle both sides shrimp with Cajun spices.
  2. Add heavy cream, chicken base, thyme, and additional ½ t thyme to medium sauce pan, bring to low and simmer until thickened. Add grits to heat-add cheese to melt and smear grits on bottom and sides of bowls.
  3. Heat 2 T butter to brown, add ½ shrimp and sear on both sides. Repeat. This will not take long.
  4. Place shrimp on grits, sprinkle with green onions and serve.
  5. 4 Servings
  6. 596 Calories, 27.5g Protein, 50.1g Fat, 5.8g Carbs, 1.9g Fiber, 3.9g Net Carbs
Notes
  1. For an absolute added taste treat add 2-3 T butter to hot pan after finished with shrimp and brown the in with the left-over pan spices, then drizzle it over the shrimp.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Eggplant Mushroom Lasagna

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Keto Eggplant Mushroom LasagnaKeto Eggplant Mushroom LasagnaKeto Eggplant Mushroom Lasagna. It would be customary to think of lasagna with a red sauce but no, this keto eggplant mushroom lasagna is made with a white wine cream sauce. I know it is not much to look at but boy oh boy is it good, assuming you like eggplant, cheese, mushrooms and oozy gooey food.  If you have looked at many of my dinner plates you have seen lots of eggplant as a side dish but this takes center stage on the plate. Your portion will be larger than mine as I only made ⅓ the recipe and because I always eat many other things with dinner. Despite the picture, there is no basil in the recipe…I ate it with my tomatoes…with abandon.

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-low carb and diabetic friendly.

Eggplant Mushroom Lasagna
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Ingredients
  1. 3 Medium Eggplant
  2. ½ C Olive Oil
  3. ½-¾ Lb Mushrooms
  4. 3 T Butter
  5. ½ Medium Onion
  6. ¼ C White Wine
  7. 2 C Mozzarella Cheese
  8. ¾ C Heavy Cream
  9. 4 Oz Cream Cheese Room Temperature
  10. ⅓ C Parmesan Cheese
  11. 2 t Dried Marjoram
  12. 1 t Salt
  13. ½ t Pepper
Instructions
  1. Preheat oven to 350°.
  2. Beat cream cheese until smooth, add heavy cream, salt, pepper, and marjoram and mix well.
  3. Peel eggplant (or not) and slice into 1" rounds.
  4. Drizzle oil on rounds and cook on medium low until nicely browned and beginning to collapse. You will probably need to do this in 2-3 repeats and if you need more olive oil for pete's sake add it.
  5. Slice mushrooms, sauté in 2 T butter and set aside.
  6. Mince onion, sweat in 1 T butter until translucent and soft, add back mushrooms, add white wine and simmer until very little wine remains.
  7. Smear a little heavy cream sauce in 8x8" glass baking pan, put down as many eggplant rounds as you can manage and smear ½ of what's left on top. Next put ½ of mushroom onion mixture, sprinkle half the mozzarella and then sprinkle with ½ Parmesan cheese.
  8. Repeat.
  9. Put into oven about 20-25 minutes or until bubbly around the edges and the cheese is oozy goozy throughout.
  10. Let rest on counter 10 minutes and serve it up.
  11. 6 Servings
  12. 572 Calories, 12.2g Protein, 49.6g Fat, 6.4g Carbs, 1.0g Fiber, 5.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Italian Parmesan Tomatoes

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Keto Italian Parmesan TomatoesKeto Italian Parmesan TomatoesKeto Italian Parmesan Tomatoes. I have to say that it seems a bit silly for me to post this recipe and then again, sometimes we just need a little reminder of things long past. Keto Italian Parmesan tomatoes are delicious, ridiculously easy, were all the rage served in some high-end restaurants in the 60’s and 70’s and then fell out of favor (and for good reason) as chef’s began to present newer and much spiffier vegetable side dishes. This really has actually been considered more of a plate garnish but I have always considered them as a side dish. You may wish to use my sugarfree Italian Herb Mix which is many times less expensive or, if you have a favorite, then go for it and I have listed them below. Yes, you can use tiny little tomatoes too. As “they” say, and whoever “they” are; size does not matter.

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-low carb and diabetic friendly.

Parmesan Tomatoes
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Ingredients
  1. 4 Roma Tomatoes (or Cherry Tomatoes)
  2. 2 T Olive Oil
  3. 2 T Parmesan Cheese
Dry Italian Herbs
  1. 1 T Dried Basil
  2. 1 T Garlic Powder
  3. 1 T Dried Thyme
  4. 1 T Dried Oregano
  5. 1 T Dried Rosemary
  6. 1 T Dried Marjoram
  7. 1½ t Black Pepper
  8. 1½ t Salt
  9. ½ t Red Pepper Flakes
Instructions
  1. Preheat oven to 450°
  2. Mix 1 t Italian herbs with 2 T Parmesan cheese. (Jar the rest of the herbs for later use).
  3. Cut tomatoes in half, drizzle olive oil over them and gently toss to coat.
  4. Lay tomato halves cut side up on foil lined sheet pan.
  5. Sprinkle Parmesan herb mix over all.
  6. Bake for 15-20 minutes or until cooked.
  7. 4 Servings
  8. 91 Calories, 2.3g Protein, 8.3g Fat, 3.5g Carbs, 1.1g Fiber, 2.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Italian Bubble Bread

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Keto Italian Bubble BreadKeto Italian Bubble BreadKeto Italian Bubble Bread. No telling what I may Google on any given day and I have no recollection how I started seeing pictures of something called bubble bread but I did, and this keto Italian bubble bread is the culmination of what I saw and gads, it is easy, cheesy, garlicky, herby, goodness at its best. Now that I think about it I may have seen the pics when I finally finished my Keto Monkey Bread recipe. If this sounds good there is also a Plain Mini Rolls version.

When I am testing a recipe, many times I only make half just in case I end up not liking it and because uh, I am going to have to eat it but, that was not the case here. This keto Italian bubble bread is terrific and…I ruined another dinner cause…I immediately ate it after taking my pictures and about an hour before a good planned Sunday dinner.  This is not the first time I have done this and probably won’t be the last. I have a really good sugarfree Dry Italian Herbs Mix if you want to make your own. It makes tons at a time for use in the future.

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-low carb and diabetic friendly.

Italian Bubble Bread
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Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ¼ 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 Olive Oil
  10. ½ C Warm Water + More As/If Needed 1 T At A Time
  11. 1½ T Yeast
  12. ½ t Sugar
Dough Wash
  1. 3 T Olive Oil
  2. 1 T Garlic Paste***
  3. Mix And Set Aside
Topping
  1. 2 T Parmesan Cheese
  2. 1 t Dry Italian Herbs
  3. Mix And Set Aside
Instructions
  1. Bloom yeast & sugar in ½ C warm water for 10 minutes or until foamy.
  2. Add flaxseed to 2 T warm water for 10 minutes. (It will become quite gelatinous)
  3. Put first 6 ingredients in processor and pulse to blend.
  4. Add flaxseed mixture to dry ingredients and pulse to blend.
  5. Add olive oil to bloomed yeast and with processor on, slowly add to dry ingredients and run for 1-2 minutes. If needed, add more water 1 T at a time.
  6. 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 dough.
  7. Form into a ball and put into un-greased bowl and cover with film for about 15-20 minutes or until less than doubled. If over-proofed it will not rise well the second time.
  8. Preheat oven to 350°.
  9. Using either a 9” glass pie dish (easiest) or a 9” removable bottom cake pan (what I used) grease bottom and sides with 1 t butter.
  10. Dump dough onto counter and knead to get rid of bubbles.
  11. Divide dough into 4 quarters. Divide each quarter into 4 pieces and then the 16 pieces in half again for a total of 32 pieces.
  12. Quickly make into small balls, place evenly in pan, and brush liberally all over with garlic oil.
  13. Sprinkle with topping, cover and allow to rise about 15-20 minutes.
  14. Bake 20-25 minutes and slide on to serving platter.
  15. I drizzled a couple of T more olive oil but it is not necessary. Notice the small puddles of it in the top left picture.
  16. 8 Servings
  17. 171 Calories, 6.9g Protein, 14.3g Fat, 9.8g Carbs, 5.8g Fiber, 4.0g Net Carbs
Notes
  1. This is gonna make your kitchen smell REALLY GOOD.
  2. If you by chance have some low carb marinara sauce this is of course delicious dipped into it.
  3. I didn't do it but I can imagine some full fat melted mozzarella cheese might be good on the top.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Lemon Garlic Aioli

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Keto Lemon Garlic AioliKeto Lemon Garlic Aioli as shown with padron peppers. An aioli, as I know it, pretty much always has garlic in it and by garlic I mean GARLIC and served as an appetizer with padron peppers? Yikes, so good. Not too long ago chef Taffiny Elrod from NY, a twitter friend, became a real-life friend when she came to visit Portland for a food conference.

We ate at the spectacular restaurant OX and one of the appetizers we had was padron peppers in some to-die-for sauce.  I have always loved padrons just blistered and drenched in olive oil and lots of salt but as you can see and may find out that the addition of the keto lemon garlic aioli with the padrons are simply to die for.  Blistered padron peppers have what I consider a very mild heat but…every once in a while you might get a zinger.

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-low carb and diabetic friendly.

Lemon Garlic Aioli
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Ingredients
  1. ½ C Mayonnaise
  2. 2 T Crushed Garlic***
  3. Juice 1 Lemon
  4. ¼ t Paprika
  5. ¼ t Chipotle Powder
Instructions
  1. Mix all ingredients and refrigerate for several hours.
  2. 6 Servings~93% Fat
  3. 56 Calories, 0.1g Protein, 5.8g Fat, 0.9g Carbs, 0.0g Fiber, 0.9g Net Carbs
Notes
  1. All ingredients can be adjusted to your own likes and tastes-this is just the way I like it.
  2. Now here is where you can get creative. Sub lime juice for lemon, sub chipotle powder with chili powder and you can dunk nearly any lowcarb vegetable into it you may like. Like red peppers, jicama sticks, cucumbers, celery, and the list could go on.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Orange Sauce

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Keto Orange SauceKeto Orange SauceKeto Orange SauceKeto Orange SauceKeto Orange SauceKeto Orange SauceKeto Orange Sauce.  Whew an orange sauce with no orange juice? Yes, here it is, and if you weren’t told, you’d never know.  It is orangeyness at its best…with NO ORANGE JUICE. I do use a good quality extract diluted with alcohol and not a seed oil. The alcohol will gas off and the seed oil?-You will end up eating it as it will not.

There are so many ways to use this keto orange sauce. With Crepes Suzette, on Pulled Pork, chicken, scallops, most any fish, and my personal favorite, duck breast, which I have shown above. I happen to have access to a farm that raises and sells their ducks to a market in the area where I live so I am lucky in that respect, but you can always find whole duck in any Asian market, spatchcock it and use this keto orange sauce with it. Peking Duck has always been a special meal for me and with the advent of my Low Carb Hoisin Sauce I can pretty much have it any time I want to-and I do.

I don’t-but if you eat ice cream, this would probably make a pretty tasty topping and since it has butter in it, I think it would crackle before you got it served? I know the last pic looks a little like ice cream but…it’s grated daikon radish and the pic to the left is with blistered shishito peppers. On raspberries? Don’t even ask. Keto orange sauce is probably pretty tasty on a brick.

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-low carb and diabetic friendly.

Orange Sauce
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Ingredients
  1. 1½ T Orange Extract
  2. ¼ C Water
  3. ¼ C White Wine
  4. 2 T Brandy
  5. 2 T Grand Marnier
  6. 2 T Orange Zest (About 1 Medium Orange)
  7. 1 T Apple Cider Vinegar
  8. 8 Drops Liquid Sucralose***
  9. 4 T Butter
  10. Smidgeon Xanthan Gum
Instructions
  1. Mix first 8 ingredients in a small sauce pan and bring to simmer. Turn off heat, beat in xanthan gum, and add butter 1 T at a time until smooth and creamy.
  2. It’s that easy and ready to serve.
  3. 8 Servings
  4. 56 Calories, 0.1g Protein, 5.8g Fat, 0.9g Carbs, 0.0g Fiber, 0.9g Net Carbs
Notes
  1. No problem with refrigeration, as it really will not get hard and will last more than a week or two but who are we kidding. It simply won’t last as you will want to have it again and…again…and…again.
  2. If you do get it into a refrigerator, just let in sit on the counter for an hour or two and stir to get that beautiful sauce ready to use again. Any butter bits will melt immediately upon hitting any warm food.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Brown Sugar Cookies

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Keto Brown Sugar CookiesKeto Brown Sugar CookiesKeto Brown Sugar Cookies. Yep, and they are so easy too. Tons of butter to sooth any savage beast and They. Are. Huge. To be more exacting they are over 4″ huge so one is plenty enough after a good low carb dinner. A while ago I did a recipe for Giant Ginger Cookies and this is just kind of a sister-cookie. When baked, and after sitting, these keto brown sugar cookies have kind of a soft-crunchy texture but, that’s if you get people to leave alone long enough to actually sit.

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-low carb and diabetic friendly.

Brown Sugar Cookies
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Ingredients
  1. 2¼ C Carbalose Flour***
  2. 3 Sticks Butter
  3. 1 C Allulose***
  4. 30 Drops Liquid Sucralose***
  5. 2 Eggs
  6. 1 T Vanilla Extract
Instructions
  1. Preheat oven to 350° .
  2. Mix eggs, vanilla extract and Sucralose.
  3. In large bowl cream butter, then add and beat in egg mixture.
  4. Slowly beat in 1 C Allulose.
  5. Slowly add in flour. Mixture should be a very thick dough.
  6. With a ¼ C scoop place 8 balls onto a parchment lined baking sheet and with your fingers, press each ball to flatten a bit.
  7. Generously sprinkle on more sugar and press with a flat surface to about 4" and it's the sugar that keeps them from sticking to whatever you use for the final flattening. I use, of all things, my meat pounder but whatever trips your trigger.
  8. Bake 18-20 minutes or until just beginning to brown at the edges.
  9. Repeat for last 8 cookies.
  10. Allow cookies to cool on sheets.
  11. 16 Servings 85% Fat
  12. 206 Calories, 5.3g Protein, 19.4g Fat, 6.9g Carbs, 4.1g Fiber, 2.8g Net Carbs
Notes
  1. I have a very large baking sheet that fits all the cookies at once but since you may not, it's why you either need 2 sheet pans or to repeat the process for all your cookies.
  2. Yes, they freeze very well, I wrap mine individually, and thawing is a snap.
  3. The dough will be fine if you are doing the cookies in two batches and they do not have leavening in them except for the eggs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/