Tag Archives: paleo

Low Carb Smoky Sweet And Sour Dipping Sauce

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Low Carb Smoky Sweet And Sour Dipping SauceLow Carb Smoky Sweet And Sour Dipping Sauce. Who couldn’t love this dipping sauce to dab meaty snacks into?  Well, I do do and this is perfect for any game day and ideal for chicken wings, Bacon Wrapped Shrimp or bacon wrapped chicken bites. Pictured is the sauce with both and since I had some leftover, I had it with Pulled Pork a couple nights later.  Served with Coleslaw or one of the many other Salad Recipes on this site & it’s dinner done. Don’t you just love my new acacia wood bowl.

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.

Smoky Sweet & Sour Dipping Sauce
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Ingredients
  1. ½ C Sugar Free Ketchup***
  2. ½ C White Vinegar
  3. 2 T Allulose***
  4. 1 T+1 t Worcestershire Sauce
  5. 1 t Liquid Smoke
Instructions
  1. Mix all ingredients thoroughly, heat & serve.
  2. 6 Servings
  3. 20 Calories, 0.0g Protein, 2.0g Fat, 0.5g Carbs, 0.0g Fiber, 0.5g Net Carbs
Notes
  1. This sauce is just about as free a food as you could want.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crab Stuffed Shrimp

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Low Carb Crab Stuffed ShrimpLow Carb Crab Stuffed ShrimpKeto Crab Stuffed Shrimp. OK  so this just came to me in a flash.  I was fixing Stuffed Shrimp which is certainly lowcarb and fabulous when it dawned on me:  Why not take the same ingredients in the stuffing, omit the Carbalose Flour Bread crumbs and use crab meat to do this keto Crab Stuffed Shrimp with Béarnaise Sauce instead.  Oh Lordy, I love flashbulb moments and this was one of them. Low Carb Crab Stuffed ShrimpI had just purchased & picked a fresh dungeness crab and had lots left over after making Veal Oscar (Also See Steak Oscar) so…I experimented.  I also already had leftover Sauce Béarnaise from the same Oscar so testing this was a piece of cake. I don’t know what to say except this is unbelievable.  This may be my all time company-for-dinner recipe and the great thing…it is so easy. Guaranteed to WOW friends and family.

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.

Crab Stuffed Shrimp/Béarnaise Sauce
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Ingredients
  1. 16 Large Shrimp
  2. ¾ Lb Crabmeat
  3. ¼ C Sour Cream
  4. 3 T Melted Butter (Divided)
  5. 3 T Grated Onion
  6. ½ t Dried Tarragon
  7. ¼ t Dried Thyme
  8. ¼ t Salt
  9. ¼ t Pepper
Instructions
  1. Preheat oven to 350°
  2. Smear 1 T butter on foiled lined sheet pan.
  3. Peel shrimp carefully, trying to keep tail meat intact, make a little circle of each shrimp, and place each on sheet pan.
  4. Gently mix rest of ingredients.
  5. Divide into sixteen portions which should be about 1 T each and top each shrimp.
  6. Bake 10-15 minutes, plate and top each shrimp with béarnaise sauce
  7. 4 Servings
  8. 326 Calories, 42.6g Protein, 15.9g Fat, 3.3g Carbs, .1g Fiber, 3.2g Net Carbs
Notes
  1. Nutritionals do not include béarnaise sauce which are really additional fat grams.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Baked Cabbage Steaks

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Low Carb Baked Cabbage SteaksKeto Baked Cabbage Steaks. There are just days I like messing around in the kitchen dabbling with this and that.  I was standing there staring at a cabbage thinking I might make some Cheesy Creamed Cabbage & Bacon when this came to mind and I’m saying why not.  We all know what a good beef steak is but keto baked cabbage steaks?  I love coming up with new descriptions of food and it comes from my restaurant background.  It is always a challenge to name menu items or daily specials and for me it’s fun (and I am definitely all about fun).

These are easy and the ingredients can be made ahead with the final assembly later just before popping them into the oven.  Since tasty cabbage recipes are such a sought after low carb item this will fill the bill nicely.  If your cabbage is large enough the recipe should easily feed 8-10 people but choose the size most appropriate for your family.  These are so good some people may want seconds and leftovers?…no problem. Pictured was a very small cabbage making 6 servings. Looking at two of the pictures reminds me a little of the old game Ms Pac-Man.

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.

Baked Cabbage Steaks
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Ingredients
  1. 1 Large Head Cabbage
  2. 2 T Olive Oil
  3. ⅔ C Mayonnaise
  4. ¼ t Dried Oregano
  5. ¼ t Dried Basil
  6. ¼ t Garlic Salt
  7. ¼ t Pepper
  8. ¼ t McCormick Italian Grinder (Or Italian Seasoning)
  9. ⅛ t Celery Salt
Instructions
  1. Preheat oven to 400°
  2. Slice cabbage into six ¾" steaks.
  3. Wedge out the core of the two center steaks.
  4. Drizzle oil on a foil lined sheet pan and put down steaks.
  5. Mix all remaining ingredients.
  6. Evenly blob mayo in center of each steak and smear completely over the top. More on the larger steaks and less on the smaller ones.
  7. Bake 20-25 minutes or until well browned on the top.
  8. The larger steaks can easily be cut in half to serve two people.
  9. 10 Servings
  10. 150 Calories, 1.9g Protein, 12.7g Fat, 7.1g Carbs, 2.9g Fiber, 4.4g Net Carbs
  11. 8 Servings
  12. 187 Calories, 2.4g Protein, 15.8g Fat, 8.8g Carbs, 3.6g Fiber, 5.1g Net Carbs
  13. 6 Servings
  14. 250 Calories, 3.2g Protein, 21.2g Fat, 11.6g Carbs, 4.8g Fiber, 6.8g Net Carbs
Notes
  1. As I said the two large center steaks can be cut in half to make 4 servings.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Kashke Bademjan

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Low Carb Kashk-e-BademjanLow Carb Kashke Bademjan.  I had been talking to a friend who lives in Dubai, on the last day of the year and of course the talk inevitably gets to food. She asked me if I had ever had Kashk-e-Bademjan which is a Persian (Iranian) eggplant-onion dish and my answer was no. I don’t have any idea how countries around the world come up with some of the eggplant dishes they do but I can say this: Some of them are doozies and this low carb kashke Bademjan is one of them. I must say it is about the ugliest dish imaginable but it also one of the tastiest too. It is all but impossible to tell the onion mixture on top from the mashed eggplant & onion mixture on the bottom and the only redeeming visual is the Yogurt on top. Since it was an experiment and I hadn’t made it before, I have changed the recipe to reflect the easy way to make it since it all looks the same color anyway. But…don’t let the picture fool you, this stuff is terrific. It would of course normally be scooped with a flatbread or Naan and as an appetizer you can savor each little bite with a fork. Enjoy.

Dubai FireI didn’t get to finish my conversation with Tatyana as she started screaming and saying I have to go, I have to go. Well, we all know why now. It had just come on the news that a hotel in Dubai was ablaze. Unbelievably no one was killed but I got just enough information from her to do this recipe.

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.

Kashk-e-Bademjan
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Ingredients
  1. ¼ C Olive Oil
  2. 1 Very Large Eggplant
  3. 1 Medium Slivered Onion
  4. 1 t Turmeric
  5. 1 T Crushed Garlic
  6. 1 T Dried Mint (Spearmint)
  7. Salt
  8. Pepper
  9. 4 T Full Fat Yogurt (Or Lebna)
  10. 2 T Parsley
Instructions
  1. Heat oil on medium, peel and cube eggplant, cover & cook until soft, mixing occasionally.
  2. Leaving as much oil as possible, remove the eggplant to a bowl and mash. You don’t want it smooth but just chunky and well mashed.
  3. Turn heat to low, add the onions and cook until they just begin to caramelize.
  4. Add the turmeric & mix.
  5. Move the onions to the side, add the garlic, cook a minute or so & incorporate into the onions.
  6. With onion mixture still to the side and the pan off heat, add the mint & stir until soft. Not long maybe a minute.
  7. Add mashed eggplant back to onions and mix thoroughly.
  8. Top with yogurt.
  9. Serve warm.
  10. 6 Servings
  11. 117 Calories, 1.5g Protein, 9.0g Fat, 7.4g Carbs, 2.4g Fiber, 5.0g Net Carbs
Notes
  1. If you have worked with turmeric you know that if you get it on anything you have a stain for life so be very careful with it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Veal Piccata

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Keto Veal PiccataKeto Veal PiccataKeto Veal Piccata is not so unlike a Veal/Pork/Chicken/Schnitzel ala Holstein except the picatta is not dredged in peanut flour or served with an egg on top. Somewhere on this site I said my last veal supply had dried up and to their credit Zupans, here in Portland does carry it so now I can get it as needed and thanks you Zupan’s Market.  Veal is so very expensive and I have never understood why as it didn’t used to be.  I know, it is gotten from (baby male) milk fed calves and a lot of people, for some reason, find this off-putting.  We slaughter all kinds of animals, including baby lambs, and people don’t seem to have a problem with that so why veal?  I don’t know the answer but I do know Keto Veal Piccata is divine eating.  The 1st picture is served with a Vietnamese Shrimp Salad & Fish Sauce Dressing and the 2nd picture shown was served with Caramelized Zucchini and it’s easy to see that I love capers. All this said, you can also use chicken.  We all know Chicken Piccata is good-it’s just not as good as veal.

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.

Veal Piccata
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Ingredients
  1. 1 Lb Scalloped Veal Medallions (About 8 If Possible)
  2. 6 T Butter (Divided)
  3. 2 T Olive Oil
  4. ¼ C White Wine
  5. ¼ C Lemon Juice
  6. ¼ C Water
  7. ½ t Chicken Base
  8. 4 T Capers
  9. Pepper Only If Necessary
Instructions
  1. Add olive oil & 4 T butter to hot saute pan and get your butter browning.
  2. Add veal medallions, sear quickly and plate.
  3. Keeping pan hot add wine, lemon juice, capers, & water and reduce about one third.
  4. Remove pan from heat and add remaining butter 1 T at a time while swirling pan-this will thicken the sauce.
  5. Top medallions with sauce.
  6. 4 Servings
  7. 437 Calories, 32.2g Protein, 33.4g Fat, 2.0g Carbs, .3g Fiber, 1.7g Net Carbs
Notes
  1. Medallions of veal do not take long to sear and if overdone will be tough so don't overdo them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fried Okra Sticks

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Low Carb Fried Okra SticksLow Carb Fried Okra SticksLow Carb Fried Okra Sticks? What? Yes, and they are not only good they can also be extremely functional.  This isn’t so much a recipe as a how to do it.  The secret to these is to get them just this side of burned and I mean dark, dark.  They are of course good anyway but the darker the better as they get very crispy and can be used to scoop things like Baba Ganoush or Caramelized Onion Dip or… you can eat them like french fries.

Purple OkraSeveral months ago I visited my brother and sister-in-law on their farm in VA and as you could imagine they have a HUGE garden.  One of the things they grow is okra.  Not the stubby ones you might (if you are lucky) see in a grocery, but big long, both green and purple ones-some 5-6 inches long.  Wendy then proceeded to cut them in the traditional 1″ rounds and fried them in olive oil (just for me).  She didn’t just saute them-she fried them until they were blackened and super crispy.  She fried tons of ’em and I ate ’em all.  No salt, no pepper, just plain.  I was on the phone with her a couple of weeks ago and she suggested I try cutting them lengthwise.  Being the skeptic I am, I scoffed at the idea and then bit the bullet and tried it.  Well, this is the result.

Most people think of okra as slimy and indeed they can be but fixed in this fashion they are anything but.  Now unless you shop the farmers markets these puppies are hard to find fresh and I am using the whole frozen stubby green ones.  As you can see from the picture I fried them in very shallow olive oil and had to turn them several times but the next time I am going to deep fry them in tallow. Now doesn’t that sound good?  If you look at the blown up picture on the stove don’t pay attention to the spattered olive oil, it’s only a figment of your imagination.  Hint:  No it isn’t and that’s why I will be trying to deep fry them the next time.

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.

Fried Okra Sticks
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Ingredients
  1. 1 Lb Frozen Whole Okra (Fresh Is Always Best)
  2. ¼ C Olive Oil (Can Of Course Use Tallow Or Lard)
Instructions
  1. Barely cut the heads off okra and slice down center lengthwise.
  2. Heat oil in large saute pan, lay okra cut side down and fry until very, and I mean very dark brown. They should actually look burned but they won't be.
  3. Turn and repeat.
  4. You will have to then repeat frying process as they will not all fit at one time.
  5. 4 Servings
  6. 65 Calories, 2.2g Protein, 2.9g Fat, 8.0g Carbs, 1.7gFiber, 6.3g Net Carbs
Notes
  1. I have only included 1 T of olive oil in the nutritionals because almost none of it will be absorbed.
  2. If using frozen cut okra and I do, it is really good sprinkled with Parmesan cheese.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pulled Pork Rillettes

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Low Carb Pulled Pork Butter RillettesKeto Pulled Pork Rillettes.  Can you believe this started as potted meat and as lowly French peasant food? All I gotta say is the French know how to eat and I don’t care how it started. The biggest difference between a pâté and a rillettes is texture plus it needs to be served at room temperature to really savor the fat completely. Once you make this I think you will make it again & again.  Many people sort of cringe when they think about eating lard but here is a question; you eat bacon don’t you?  Bacon is lard laced with a little meat and in my world lard is not only good, it is good for you.  My problem with this dish is what to eat it with/on.  Traditionally a Keto Pulled Pork Rillettes is smeared on toast points and more likely on rustic French bread. I don’t have a good suggestion here except to eat it with a fork and yep, that’s what I do.  Every once is awhile I splurge and eat it on my Carbalose Bread. Since I make this with Pulled Pork instead of with pork belly I don’t often end up with enough lard but since I render my own anyway, I always have it on hand. You can’t go with less in this recipe so for Pete’s sake buy some (real) Lard or render your own as it so easy and actually much less expensive.  I do get the broth from my own pulled pork so if you don’t do your own, you can use a little chicken broth.  This has got to be the ultimate LCHF recipe on this site. If, by chance you prefer duck, here is the recipe for Duck Rillettes.

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.

Pulled Pork Butter Rillettes
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Ingredients
  1. 1 Lb Pulled Pork
  2. 1½ C Rendered & Melted Pork Fat (Divided)
  3. ½ C Pork Broth (Chicken Broth Will Work As Well)
  4. 4 Crushed To Powder Juniper Berries (I Use My Mortar & Pestle)
  5. 2 Bay Leaves
  6. 2 T Grated Shallot (Or Onion)
  7. 1 T Brandy
  8. ¾ t Salt (More To Taste)
  9. ¾ t Crushed Thyme (More To Taste)
  10. ½ t Crushed Garlic
  11. ¼ t Pepper
  12. ¼ t Crushed Red Pepper
  13. ⅛ t Allspice
  14. ⅛ t Coriander
Instructions
  1. Chop or put pork in processor, pulse several times & put into mixing bowl. You don’t want mush but you do want to shorten the longer strands. Chopping is easiest and you won't need to clean your processor...one more time after cooking...and this is a good thing but...it will be a bit chunkier.
  2. On low heat put 1 C pork fat & then rest of ingredients into small skillet and cook until the onions are pasty and it will not take long.
  3. Remove bay leaves.
  4. Add to pork and mix well.
  5. Divide and put into 4 ramekins leaving enough room to cover each with additional fat.
  6. Seal each ramekin with 2 T melted fat.
  7. Serve at room temperature.
  8. 8 Servings
  9. 619 Calories, 55.2g Fat, 14.1g Protein, .5g Carbs, 0g Fiber, .5g Net Carbs
Notes
  1. After sealing with fat it should easily last a week or two in the refrigerator…but I doubt you would leave it alone that long.
  2. Don’t think you can make a meal of this as the satiety level is very high due to the great amount of fat...and there will be those of you who try because it is that good.
  3. Wrapped and frozen works quite well but remember to bring to room temperature before serving.
  4. If you opt to use chicken broth use ½ C water and 1-2 t chicken base.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Salmon Cakes & Tartar Sauce

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Low Carb Salmon Cakes & Tartar SauceSalmon Cake & AsparagusLow Carb Salmon Cakes & Tartar Sauce and what better place to put  some spinach, maybe a slice of tomato, an egg, & a side of asparagus with Hollandaise Sauce? If you want to make these plain (and there is nothing plain about them) you might want the recipe for Tartar Sauce

If you have ring molds they will certainly help in the making of these as anyone who has ever tried to form a seafood cake will attest -they fall apart very easily.  I personally do not have these molds but I do have really old larger tuna cans that I have used for years and if you buy rings you will probably find other ways to use them as well. (Think eggs). But you can certainly make 8 & serve 2 each as the smaller cakes are easier to deal with. Norpro makes a set of 4-3½” muffin rings for somewhere around $7-8.  They will make life easier and here is a place to get more Ring Molds than you ever thought possible.

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.
Salmon Cakes & Tartar Sauce
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Ingredients
  1. 1 Lb Salmon
  2. 1 Egg
  3. ⅓ C Crushed Pork Rinds***
  4. ⅓ C Mayonnaise
  5. ⅓ C Shredded Mozzarella Cheese
  6. ⅓ C Tiny Diced Onions
  7. ⅓ C Thinly Sliced Green Onion Tops
  8. 3 T Lemon Juice
  9. ¼ t Garlic Powder
  10. ½ t Cajun Spice
  11. ½ t Salt
  12. 1½ C Crushed Pork Rinds***
  13. 3 T Butter
Instructions
  1. Combine egg, mayonnaise, ⅓ C pork rinds, mozzarella, onions, garlic powder, cajun spice, salt, and lemon juice.
  2. Fold in flaked salmon.
  3. Gently form salmon cakes and put into pork skins. Do not try to turn them as they fall apart easily. Just take more skins and gently press onto the tops.
  4. If, and I mean if, you have egg rings this is a time to use them.
  5. Lightly butter rings and place one in pork skins. fill ring & sprinkle more skins on top. Repeat.
  6. I actually do not have rings because way back when, I started saving tuna cans and that is what I use.
  7. Place salmon cakes in butter, cook 6-7 minutes, remove rings, flip gently, and cook another 6-7 minutes. You want your cakes to be nice & crispy, and golden brown & delicious.
  8. Serve with tartar sauce and a wedge of lemon.
  9. 4 Servings
  10. 544 Calories, 31.5g Protein, 45.2g Fat 2.9g Carbs, .5g Fiber, 2.4g Net Carbs
  11. 8 Servings
  12. 272 Calories, 15.8g Protein, 22.6g Fat 1.5g Carbs, .3g Fiber, 1.2g Net Carbs
Notes
  1. These may be served as a main course or as an appetizer and I have given the nutritionals for both. If you have your own favorite Remoulade then feel free.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Hollandaise Sauce

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Low Carb Hollandaise SauceKeto Hollandaise Sauce. Hollandaise is considered one of the 5 “mother” sauces from which others can then be made. It is considered an “emulsion” of butter and egg yolks just as mayonnaise is an emulsion of oil and egg yolks. There are several ways to make hollandaise and I will give you both.  One is pretty foolproof (in a blender) and the other is easy too (on the stovetop) but you do have to give it your full attention.

ChalazaeThe chalazae are those nauseating little short twisted white cords (#’s 3&4) wrapped around the yolk to keep it in place which always seems to be in the way and difficult to remove.  I don’t know about you but biting into a chunk of cooked chalaza in an otherwise smooth product is a total turnoff. The reason many recipes call for straining is to remove them but I think it is much simpler to get rid of them before they are incorporated and cooked.

Let’s face it this Keto Hollandaise Sauce sauce is so versatile and good on so may things it’s pathetic, and the most common is over eggs benedict (on tomato and no muffin thank you), salmon, asparagus, broccoli,  tuna, salmon cakes, and in my world Oysters Rockefeller.

Low Carb Hollandaise Sauce

 

 

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

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

Hollandaise Sauce
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Ingredients
  1. 3 Large or 4 Smaller Egg Yolks
  2. 1 Stick +3T Butter
  3. 2 T Lemon Juice
  4. 1½ T Dry White Wine
  5. Good Pinch Cayenne Pepper
  6. ¼ t Salt Or To Taste
Instructions
  1. Same ingredients no matter which method you choose.
  2. Method 1: Blender (Small Cuisinart)
  3. Start to slowly clarify butter-if you do it slowly it will not sputter & spatter and as it begins to clarify swirl the saucepan several times allowing the milk solids and salt to drop to the bottom. Take off heat and immediately strain into a glass measuring cup.
  4. Put room temperature egg yolks (minus the chalazae), wine, & lemon juice into blender, turn on and drizzle butter until thickened. This method needs to be done quickly as the butter will begin cooling as you strain and then pour it. Add cayenne, taste and add salt as necessary.
  5. Method 2: Stovetop
  6. Start to slowly clarify butter-if you do it slowly it will not sputter & spatter and as it begins to clarify swirl the saucepan several times allowing the milk solids and salt to drop to the bottom. Take off heat.
  7. Over very low heat put room temperature egg yolks (minus the chalazae) and white wine in small bowl and begin whisking briskly. As eggs begin to pale in color start adding butter a little at a time while continuing to whisk until butter is all used. If it begins to thicken before all butter is incorporated, take it off the burner to finish. Take off heat and continue whisking for a minute or two. Immediately add lemon juice, salt, and cayenne. If it seems a little thick you can add water 1 T at a time.
  8. 4 Servings
  9. 331 Calories, 2.3g Protein, 35.0g Fat, 1.0g Carbs, 0.0g Fiber, 1.0g Net Carbs
  10. 6 Servings
  11. 221 Calories, 1.6g Protein, 23.3g Fat, 0.7g Carbs, 0.0g Fiber, 0.7g Net Carbs
Notes
  1. If you like a very lemony sauce, add more lemon.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Minnesota State Fair Ham Loaf

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Low Carb Minnesota State Fair Ham LoafLow Carb Minnesota State Fair Ham LoafLow Carb Minnesota State Fair Ham Loaf. A little backdrop here.  My husband’s family all hail from St. Paul, MN. and every year their church makes and sells a ton of this ham loaf at the Minnesota State Fair.  I’d hate to show you what they serve on the plate with it, like potatoes, corn, and cornbread and if you are interested here the original recipe with a picture.  It is literally a plateful of carbohydrates.  Hamline United Methodist Church Ham Loaf  Ten or eleven years ago there was a family reunion somewhere in God’s country upper Minnesota and this Minnesota State Fair Ham Loaf was one of the dinners made and at the time I thought is was pretty tasty.  I only made it one other time and then kinda forgot about it.  Well, I can’t have brown sugar anymore but I do use Allulose and I have adjusted the recipe for low carb Minnesota State Fair ham loaf accordingly. The additions of liquid smoke & bacon is mine because I happen to like them.  It is quite easy to make and if you fixed extra sauce I think it might be good drizzled on any number of accompanying vegetables.

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 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.

Minnesota State Fair Ham Loaf
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Ingredients
  1. Ingredients
  2. 2 lb. Ground Ham (Fat Would Be Nice If You Can Get It)
  3. 4 Pieces Ground Bacon (May Be Omitted)
  4. 1 Small Minced Onion
  5. ⅔ C Carbalose Bread Crumbs (May Be Omitted)
  6. ½ C Buttermilk (You May Easily Use Yogurt Or Sour Cream)
  7. 6 T Dijon Mustard (Divided)
  8. 2 t Ground Sage
  9. 2 t Salt
  10. 1 t Curry Powder
  11. 1 t Allspice
  12. 1 t Ginger
  13. 1 t Liquid Smoke
  14. 1 t Pepper
  15. ½ t Ground Cloves
  16. 2 Eggs
  17. 1 C Allulose***
  18. ½ C Apple Cider Vinegar
  19. 1 T Orange Extract (Or More To Taste)
Instructions
  1. Heat oven to 325°.
  2. Put ham, bacon, bread crumbs, 2 T mustard, sage, curry, allspice, ginger, cloves, onion, and salt & pepper in a bowl.
  3. Slightly whisk eggs, add buttermilk & liquid smoke, add to ham and mix until well-combined.
  4. Put into loaf pan and smooth top.
  5. Heat remaining mustard, allulose, vinegar, and orange extract in a small saucepan over medium and whisk until sugar dissolves.
  6. Drizzle about one third of the glaze over ham loaf.
  7. Bake until loaf is cooked through-about 45-50 minutes.
  8. Cool 10 minutes, remove from pan, cut into 8 pieces and plate.
  9. Drizzle with remaining glaze before serving.
  10. 8 Servings
  11. 285 Calories, 28.2g Protein, 16.3g Fat, 6.3g Carbs, 1.3g Fiber, 5.0 Net Carbs
Notes
  1. Using Yogurt or Sour cream in lieu of buttermilk will decrease the net carbs by about ½ of buttermilk.
  2. Bread crumbs are included in nutritionals and omitting them would reduce the net carb count to nearly nothing and suitable for keto.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Blistered Bell Peppers And Onions

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Low Carb Blistered Bell Peppers And OnionsLow Carb Blistered Bell Peppers And OnionsLow Carb Blistered Bell Peppers And Onions. This post now becomes the most ridiculous recipe I have done to date and I am seriously embarrassed by it.  But the deal is, not only is it easy…it is silly good.  If you follow any of my recipes then you know they can sometimes seem a bit daunting with so many ingredients and I am hoping you find this not only easy but also tasty.  It has three ingredients: blistered peppers, onions, and olive oil.  If you ever get to the Firehouse Fresh Steak Chili recipe this is great in the chili base. With eggs for breakfast?  Oh yeah.

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.
Blistered Bell Pepper And Onions
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Ingredients
  1. 2 Red Bell Peppers
  2. 1 Yellow Bell Pepper
  3. 1 Orange Bell Pepper
  4. 1 Medium Onion
  5. 3 T Olive Oil
  6. Salt & Pepper To Taste
Instructions
  1. Cut peppers and onions in about 1" pieces.
  2. Heat oil to very hot and add peppers with as many as possible skin side down. Do not disturb until they are well on their way to blistering. Turn as possible and blister underside.
  3. Add onions, reduce heat a bit and the onions should caramelize as they finish cooking.
  4. 6 Servings
  5. 81 Calories, .7g Protein, 6.4g Fat, 4.8g Carbs, 1.2g Fiber, 3.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Plain Ole Meatloaf

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Low Carb Plain Ole MeatloafLow Carb Plain Ole MeatloafLow Carb Plain Ole MeatloafLow Carb Plain Ole MeatloafLow Carb Plain Ole Meatloaf. And there is nothing plain about it.  The flavors and texture are just terrific. I call it plain ole as opposed to the Meatloaf Extraordinaire which is absolutely a stunning visual by comparison. This was another of my blue plate specials at the restaurant and it always sold out.  It was made in a 21×6½x4 inch hotel pan which held 6 quarts and I’m here to tell you that it was a lot of meatloaf. Served with mashed cauliflower and the thin gravy it makes?…Ooh la la. I typically make ½ recipe of Plain Ole Meatloaf with Ground Pork Rinds, I eat the ends first and then make 4 slices for later eating. That lovely little loaf dish hold 2 cups and with the serious mounding of the meat, it is perfect for 3 servings.

This recipe (altered to low carb) is the same one I have been making for nearly 50 years.  I mean how many newly weds can cook worth a hoot?  So this is what I grew up on and it’s what I have always loved…there is no ketchup topping and garlic is definitely a standout flavor.  If you have a favorite ketchup topping then by all means use it.  I don’t do this but putting bacon on top would also be good and please see Hot Crossed Bacon Meatloaf.  You can use Carbalose Bread crumbs but I now omit them and use Ground Pork Rinds.  If by chance you have any leftovers it makes a great sandwich on the bread recipe above.  I use my small glass loaf pan and it is the same one I use for the bread.  If you want to make a bigger meatloaf then adjust the ingredients accordingly and use a larger loaf pan.  I ask you now, who does not like a low carb plain ole meatloaf?

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.
Plain Ole Meatloaf
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Ingredients
  1. 1 Lb 20% Hamburger Room Temperature
  2. 1 Lb Ground Pork Room Temperature
  3. 1 C Ground Pork Rinds*** (Optional And May Sub With Carbalose Bread Crumbs)
  4. 1 Egg
  5. ½ C Water
  6. ⅓ C Heavy Cream
  7. ½ Medium Onion Minced
  8. 1 T Garlic Salt
  9. 1 T Pepper
  10. 2 t Salt
Instructions
  1. Preheat oven to 300°.
  2. Put pork rinds or (bread crumbs) in a large bowl, dump in everything but the meats and mix thoroughly.
  3. Break meats in bowl and again combine thoroughly.
  4. Put in glass bread baking pan and bake about 1 hour.
  5. Increase temperature to 325° and bake an additional 15 minutes.
  6. Let rest 15 minutes.
  7. Cut into 6 slabs and drizzle all juices evenly.
  8. 6 Servings
  9. 442 Calories, 35.0g Protein, 30.3g Fat, 3.5g Carbs, 1.6g Fiber, 1.9g Net Carbs
Notes
  1. Nutritionals include bread crumbs.
  2. You will know when it's finished as it will have pulled away from all sides of the pan and will be swimming in fabulous fats & juices.
  3. Starting meatloaf at a lower temperature will help keep it from cracking.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/