Tag Archives: paleo

Keto Steak TarTare

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Keto Steak TarTareKeto Steak TarTareKeto Steak TarTare. In case you haven’t noticed I DO eat raw beef from time to time (think Carpaccio) and this is one I eat a lot.  Every time I see it on a restaurant menu which is not so often anymore I order it, and for as many times as I have ordered it, it is always different and I have to say I like my own recipe best. If you see it at all it is usually served with a raw egg or quail yolk but what the hey, I just blend it all together.  Steak Tartare is also always served with some kind of bread or toast but I just eat the meat and savor the flavor.  To tell the truth this is one of the few times I might use my own recipe for Carbalose Flour Bread and the bread is totally optional.  Another nice lowcarb option would be to serve and spread it on endive.

There are many beautiful ways to present a keto steak tartare.  Some restaurants prepare the meat and then artfully add the other ingredients around it but for our purposes we are going to just gently mix all the ingredients and…eat it.

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.

Steak Tartare
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Ingredients
  1. ½ Lb Chopped Beef Tenderloin
  2. 2 Egg Yolks
  3. 3 T Minced Shallots
  4. 3 T Minced Red Onions
  5. 2 T Capers
  6. 2 T Olive Oil
  7. 1½ t Dijon Mustard
  8. 1½ t Crushed Garlic
  9. 1½ t Worcestershire Sauce
  10. ¼ t Salt (+ More To Taste If Needed)
  11. Lots Of Freshly Ground Pepper
  12. 2 Finely Chopped Hard Boiled Egg (Garnish & Optional)
  13. 6 Slices Bread Buttered & Toasted Carbalose Bread (Or Not)
Instructions
  1. Hard boil, cool, & chop eggs. (If using)
  2. Add shallots, mustard, garlic, Worcestershire sauce, egg yolks salt & olive oil to small processor and pulse.
  3. Add tenderloin and capers and pulse a couple of times. You want small chunks of meat-not hamburger.
  4. Blend in red onions.
  5. Toast bread if using, butter, and spread top with tartare.
  6. Garnish plate with hard boiled egg if using.
  7. Serve immediately.
  8. 6 Servings
  9. 185 Calories, 10.6g Protein, 14.8g Fat, 2.3g Carbs, .1g Fiber, 2.2g Net Carbs
Notes
  1. Nutritionals include the hard boiled eggs.
  2. You can make it look like the picture by yes, using PVC pipe and it is a great inexpensive way to form food. I have ancient tuna cans that I have used forever because they are the perfect size (height) for me.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Angels On Horseback

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Low Carb Angels On HorsebackLow Carb Angels On Horseback. Back in the day there was a restaurant in Durango, CO that served these. They came on buttered toast points and ye gads I was in love L.U.V. As an appetizer they are so easy to make, I mean look at the ingredients. You will need fresh oysters as canned are already cooked and these are cooked. They can be made in a very hot oven or broiled but are really at their best & highest flavor done on a small blazing hot grill and particularly good dipped in Remoulade.

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.

Angels On Horseback
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Ingredients
  1. 16 Fresh Oysters
  2. 8 Slices Of Thin Bacon
  3. 16 Toothpicks Soaked In Water
  4. 4 Lemons Wedges
Instructions
  1. Partially cook bacon keeping it still limp and pliable.
  2. Cut each bacon strip in half, wrap snuggly around an oyster, and secure it with a toothpick.
  3. If cooking in the oven preheat to 450° and cook until bacon is crispy.
  4. If broiling set under broiler for 2-3 minutes, turn and finish.
  5. If grilling same as broiling.
  6. 4 Servings
  7. 220 Calories, 13.9g Protein, 17.3g Fat, 2.2g Carbs, 0g Fiber, 2.2 Net Carbs
Notes
  1. If you have longer skewers available then string 4 per skewer.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cucumber Tomato Red Onion Salad

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Low Carb Cucumber Tomato Red Onion SaladKeto Cucumber Tomato Red Onion SaladKeto Cucumber Tomato Red Onion Salad is a quick last minute salad.  McCormick makes a fantastic Italian Herb Grinder and it is what I use.  Just mix the ingredients, serve and grind away to your individual taste. Keto Cucumber Tomato Red Onion Salad is also very good with crumbled feta cheese, chunked avocado or…both, and once you have this grinder, you’ll find many other uses for it.

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.

Cucumber, Tomato, & Red Onion Salad
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Ingredients
  1. 1 Peeled, Seeded & Cubed Cucumber
  2. 1 C Diced Fresh Tomatoes
  3. ¼ C Sliced Red Onions
  4. ¼ C Olive Oil
  5. McCormick Italian Herb Grinder
Instructions
  1. Toss all ingredients
  2. Serve and generously grind on the Italian herbs.
  3. 4 Servings
  4. 134 Calories, 0.6g Protein, 12.7g Fat, 6.6g Carbs, 1.1g Fiber, 5.5g Net Carbs
Notes
  1. The grinder already has salt in it but if it doesn't seem enough add a pinch more.
  2. For a little extra zip splash in a bit of red wine vinegar and for a lot of extra flavor add some kalamata olives and/or a small diced avocado.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Anything Goes Gumbo

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Low Carb Anything Goes GumboLow Carb Anything Goes Gumbo.  Another one of those southern comfort foods.  A Louisiana purist might have you believe it should be a shrimp & andouille sausage gumbo or a chicken & sausage gumbo but don’t ever mix them all together. Can I put mushrooms in my gumbo?  I say hogwash-there is no “perfect” gumbo combination except what you want it to be and what tastes good to you.  Low carb anything goes gumbo is nothing more that a glorified beef-less stew and we all know you can put about anything but the kitchen sink in a stew.  So have at it cause everything you add brings a little more flavor to the party.  Gumbo is also traditionally served with a big scoop of rice either under or on top and we will not be using that either.  This uses fried riced cauliflower and by the time you finish this low carb anything goes gumbo you won’t miss rice. I’ve had gumbo so hot it almost knocked my socks off and I’ve also had it pretty bland so you will have to taste test this and add your heat as necessary. If you absolutely want a bed of something under this my suggestion would be Cauliflower Grits and not to be confused with riced cauliflower.

There is no flour in this so there is not that deep flavor that only comes from a roux but we are going to make it up in some other ways and we can thickened it a bit with this and that.

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.

Gumbo
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Ingredients
  1. 1 Large Cauliflower
  2. 3 T Fat
  3. 1 Lb Andouille Sausage Cut On The Bias ½” Thick
  4. 1 Lb Medium Shrimp
  5. 2 C Shredded Chicken (About ½ Picked Chicken)
  6. 2 C Cut Okra
  7. 5 C Stock (If You Poach Your Chicken)
  8. 2 T Chicken Base
  9. 5 T Fat (I Use Lard Or Saved Bacon Fat)
  10. 1 Medium Diced Yellow Onion
  11. 1 C Diced Celery Cut On The Bias ¼” Thick
  12. 1 Diced Red Pepper
  13. ½ Lb Sauteed Mushrooms
  14. 1 T Crushed Garlic
  15. 1 Can Small Diced Tomatoes
  16. 3 T Tomato Paste
  17. 1 T Cajun Spice
  18. 1 t Paprika
  19. 1 t Dried Thyme
  20. ½ t Cayenne
  21. ½ t Chipotle Powder
  22. ½ t Garlic Powder
  23. ½ t Onion Powder
  24. 3 bay leaves
  25. Salt & Pepper Only To Taste
  26. Sprinkled Xanthan Gum/Guar Gum To Thicken As/If Wanted
Instructions
  1. Sauté mushrooms in 2 T fat/oil & set aside.
  2. While your gumbo is cooking, sauté & brown your cauliflower rice in 3 T fat.
  3. Place a large saucepan over medium heat.
  4. Add rest of oil/fat along with onion, celery, and bell peppers & cook until onions are just translucent.
  5. Add stock, diced tomatoes, all spices, bay leaves, and okra & simmer for 10-15 minutes.
  6. Add tomato paste.
  7. Remove bay leaves.
  8. Add andouille sausage, mushrooms, and chicken, & simmer for another 5 minutes.
  9. Lastly, add your shrimp and salt & pepper (and only as/if necessary) and cook for another 5 minutes.
  10. Put fried cauliflower in a bowl, top with gumbo and have it.
  11. 6 Servings
  12. 563 Calories, 36.6g Protein, 39.5g Fat, 15.3g Carbs, 4.0g Fiber, 11.3g Net Carbs
Notes
  1. I happen to like my gumbo pretty spicy so add your heat spices slowly, do a taste test & then add more as/if necessary.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Braised Short Ribs

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Low Carb Braised Short RibsLow Carb Braised Short Ribs. Not much better comfort food than short ribs and they are so simple to prepare. A little work in the beginning and then just left alone to simmer for 3½-4 hours. I personally think these are perfect for that Sunday afternoon dinner. If you end up with leftover low carb braised short ribs then all the better as they make a terrific breakfast, or take-to-work lunch.

By processing your mirepoix I want you to think about all that SURFACE AREA YOU WILL BE USING TO YOUR ADVANTAGE

This dish pairs nicely with Cheesy Creamed Cabbage/Bacon and/or over mashed cauliflower.

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.

Braised Short Ribs
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Ingredients
  1. 6 Lbs Meaty Bone-In Short Ribs (Cut To About 3”)
  2. 2 T Olive Oil
  3. 1 Medium Onion Roughly Chopped
  4. 2 Celery Ribs Roughly Chopped
  5. 2 Peeled Carrots Roughly Chopped
  6. 1 T Crushed Garlic
  7. 1 Can Tomato Paste
  8. 3 C Any Good Red Wine
  9. 1 C Water
  10. 1½ t Ground Dried Thyme
  11. 2 Bay Leaves
  12. 2 T Beef Base
  13. Salt & Pepper As/If Necessary
Instructions
  1. Season short ribs generously with salt. To a large skillet, add 2 T olive oil and bring to medium high heat. Add 6-7 short ribs and brown well, about 2-3 minutes per side. Do not overcrowd and cook in batches until finished. When the short ribs are browned on all sides, transfer to a small roasting pan.
  2. While the short ribs are browning, puree all the vegetables and garlic in a food processor until it forms a coarse paste.
  3. Leaving all fat in skillet, add the pureed vegetables. Season generously with salt and brown until vegetables are very dark and crud has formed on the bottom of the pan. Scrape, mix the crud, and repeat. Scrape one more time and add tomato paste. Turn heat to medium and brown the tomato paste for 4 to 5 minutes. Add the wine, scrape the bottom of the pan, add water, beef base, thyme, & bay leaves and add all to ribs, tightly cover with foil, turn oven to 225°, and simmer 3½-4 hours.
  4. Turn the ribs halfway through the cooking time and add any water only if necessary. Remove the foil during the last 20 minutes and let the sauce reduce a bit.
  5. When done the meat should be very tender but not falling apart and the bones will probably fall out. Serve ribs and cover with sauce.
  6. 8 Servings
  7. 706 Calories, 21.5 g Protein, 64.1g Fat 13.0g Carbs, 2.1g Fiber, 10.9 Net Carbs
Notes
  1. To strain or not. The vegetables will have given up every ounce of flavor so if you like a smoother gravy then strain it-otherwise just eat em up and for whatever it's worth I do not strain my sauce & I do not drain any fat and one other option: Use a stick blender to make it smooth.
  2. If you are lucky enough to have an 11x15 glass baking dish it should fit all ribs very well-just remember to tightly seal it with foil.
  3. You can certainly cut the recipe in half & simmer on the stovetop but the leftover are heavenly.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fried Cauliflower Rice And Kale

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Low Carb Fried Cauliflower Rice And KaleLow Carb Fried Cauliflower Rice And KaleLow Carb Fried Cauliflower Rice And Kale. This is such a totally easy recipe.  A little riced cauliflower, a little cooked kale, a couple other ingredients and voila-dinner vegetable Fried Cauliflower Rice and Kale is ready.  I buy a large head of cauliflower every week, rice it, and use it in all kinds of recipes including Kung Pao Riced Cauliflower,  Cajun Cauliflower Rice Hash   Lemon Thyme Cauliflower Quinoa,   Ginger Curry Sweetened Cauliflower Rice, and one of my favorites;  Fried Cauliflower Tater Tots.

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 Cauliflower Rice & Kale
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Ingredients
  1. ½-¾ Lbs Kale (One Large Bunch)
  2. 4 C Riced Cauliflower
  3. 2 T Butter
  4. 2 T Olive Oil
  5. ¼ C Lemon Juice
  6. ¼ C Capers
  7. ½ Salt
  8. ½ Pepper
Instructions
  1. Clean, de-rib, chop, cook and squeeze kale.
  2. Heat butter and olive oil to medium and add riced cauliflower. Leave it alone until it browns, turn and repeat until thoroughly browned.
  3. Add kale and mix well.
  4. Add lemon juice, capers, salt & pepper and again mix well.
  5. 4 Servings
  6. 162 Calories, 2.3g Protein, 14.0g Fat, 6.6g Carbs, 2.8g Fiber, 3.8g Net Carbs
Notes
  1. You might try adding some sauteed onions, or mushrooms, or some bacon and...all three sound good to me.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Eggplant Zucchini Cauliflower Stew

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Low Carb Eggplant Zucchini Cauliflower StewLow Carb Eggplant Zucchini Cauliflower StewLow Carb Eggplant Zucchini Cauliflower StewLow Carb Eggplant Zucchini Cauliflower Stew

 

 

Low Carb Eggplant Zucchini Cauliflower Stew is the first “stew” I have had in well over 4 years.  It has all the accompanying cast of characters that make a good stew and it is delish. Not much else to say except that it was fun to make and I hope you have a good time with it too. You will need the following recipes minus the capers & lemon juice & your potatoes could also very easily be Brabant “Potatoes” or chunks of daikon radish.

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

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

Eggplant/Zucchini/Cauliflower Stew
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Ingredients
  1. 1 Large Eggplant Peeled & Cubed 1” Caramelized
  2. ¼ C Olive Oil
  3. 1 Medium Head Cauliflower Deep Fried (Or Baked Until Browned)
  4. 2 Large Zucchini Cut Into Small Chunks Caramelized
  5. 2 T Olive Oil
  6. 1 Medium Onion Chopped & Sautéed
  7. 1 T Butter
  8. 1 Lb Sautéed Quartered Medium Button (Or Crimini) Mushrooms
  9. 2 T Butter
  10. 2 Rib Celery Thinly Sliced On The Bias
  11. 2 Carrots Finely Chopped
  12. 2 C Water
  13. 1 Can Diced Tomatoes
  14. 2 t Crushed Garlic
  15. ½ t Crushed Dried Rosemary
  16. ¼ t Dried Thyme
  17. 2 Bay Leaves
  18. ½ C Good Red Wine
  19. 1-1½ C Water
  20. 2 T Beef Base+More To Taste As Necessary
  21. 2 T Tomato Paste To Finish
  22. Pepper To Taste
Instructions
  1. Heat ¼ C olive oil to medium high, “caramelize” eggplant & set aside.
  2. Deep fry cauliflower & set aside.
  3. Caramelize zucchini in 2 T olive oil & set aside.
  4. Sauté mushrooms in 2 T butter & set aside.
  5. Chop carrots, slice celery, cover, simmer in 2 C water until tender & turn off heat. Do not drain.
  6. In very large skillet dump in diced tomatoes, herbs, wine, water, beef base, cover and simmer about 20 minutes.
  7. Uncover, add all vegetables including carrot water and simmer 20-30 minutes more.
  8. Mix in tomato paste to finish and it will thicken the broth.
  9. Serve in bowls with freshly ground pepper.
  10. 6 Servings
  11. 311 Calories 8.3g Protein, 20.6 Fat, 26.2g Carbs, 8.3g Fiber, 17.8g Net Carbs
Notes
  1. This stew certainly stands alone served in a bowl but here are a couple suggestions.
  2. Since it already has cauliflower in it another way to serve it is might be over sautéed spinach-yea-one more vegetable.
  3. If you opt to use the "Brabant Potatoes" then you could then serve over mashed cauliflower.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pulled Pork

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Low Carb Pulled PorkLow Carb Pulled PorkLow Carb Pulled Pork.  Shown is the hunk of meat you use to make low carb pulled pork. A boneless pork butt roast is really shoulder meat all rolled together and held with stretch netting. Do not remove the netting until finished cooking and whatever you do, DO NOT throw away the liquid. With a little salt it makes the best drinkable broth ever.

Pulled PorkIf you have a slow cooker (and I do not) it is the easiest piece of equipment to use, but limited in space for a larger roast. For those of you who do not have a crock pot, below is how to cook it in the oven. Years ago in the restaurant I did six of these at a time. Today I only do one and I freeze the meat into 4 and 6 oz portions for all kinds of uses. Here are several recipes to use the pork with: Cubano Sandwich, & Pulled Pork Gyros. Did you know that pulled pork will thicken a sauce?  It does and may be added to the base of Firehouse Fresh Steak Chili, in the sauce for Traditional Spaghetti Squash/Tomato Sauce & this newly added recipe Collard Greens With Smoked Pulled Pork

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
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Ingredients
  1. 3 Lb Pork Roast(s) Or As Many As You Want To Fix
Instructions
  1. Lay out two large pieces of heavy foil, and with the meat at room temperature, place in center and encase it, making sure the foil is closed in all directions. NO salt and pepper at this time as the salt will eat through the foil. Now put your package(s) on one more piece of foil which is to cover your sheet pan or roasting pan. Place in the oven at 275° for 4-5 hours depending on the size of the roast. I try to get them as close to 3 lbs. each as possible. For each additional roast over 1 add 45 minutes additional cooking time. To test if finished, snip the top of the netting, dig into the center and if the meat “pulls” apart easily it is. It’s pretty tough to overcook it and if it is not finished close the foil and cook another hour or so. You really do want it to fall apart easily.
  2. Place the roast in a large bowl and remove the netting. With a couple of forks pull apart in several places and let it cool about ½ hour. That fat you see in the net?-use it. Now you are ready to pull the meat and I do this with my hands. There may or may not be some yucky sinuous cartilage & fat and this is to be discarded. If this isn’t your cup of tea then take your forks and pull it into shreds. If you want to leave in the oven all day while at work then turn oven to 225° and go earn some money.
  3. If you family is large and since these take a long time to cook I would suggest making at least 2 and maybe 3 at a time. It freezes perfectly for later use.
  4. Every 3 Lb of roast should yield about 24-30 oz. of meat or about 6-7 oz portioned servings, 2-3 oz of fat, and a good size bowl of broth heaven. (Mine was about 2 C broth with 1½ C left after I added ½ C to pork. Once pulled the pork should soak up the broth like a sponge.
  5. 6 Servings
  6. 367 Calories, 20.2g Protein, 31.8g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chunky Guacamole Salad

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Chunky Guacamole SaladLow Carb Chunky Guacamole Salad is an altered recipe from Jack White’s  much talked about guacamole salad recipe. I left out the Serrano peppers and added my own taco seasoning and this stuff is addictive.  Served with Spicy Taco Hamburger  it is a complete meal.  Take notice that you can combine a lot of my recipes and still be under 10g carbs & many under 15g carbs. You will need Taco Seasoning  of some kind to complete this.

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.

Chunky Guacamole Salad
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Ingredients
  1. 2 Avocados
  2. 1 Large Diced Tomato
  3. ¼ C Finely Diced Onion
  4. ¼ C Finely Chopped Green Onion Tops
  5. ¼ C Finely Chopped Cilantro
  6. ½ T Taco Seasoning
  7. ¼ t Salt
  8. Juice 1 Lime
Instructions
  1. Cut avocados in half and take out the pits.
  2. Cradling each half make 3 cuts down the long side and then 4 cuts the other way and scoop out chunks with a spoon.
  3. Add all the rest of the ingredients and toss lightly
  4. 6 Servings
  5. 109 Calories, .7g Protein, 4.6g Carbs, 1.0g Fiber, 3.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Taco Seasoning

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Low Carb Taco SeasoningLow Carb Taco Seasoning. This is  a very simple Taco Seasoning spice mix recipe to keep around. It certainly does not need to only go on tacos. I use to spice Cheese Tortilla Fajitas and it is good sprinkled in guacamole, and in many other things. It easily makes a good dip mixed with cream cheese, cheddar cheese & sour cream. I like to brown ground beef & slivered onions, add this taco seasoning, cover with cheese, a dollop of sour cream as Spicy Taco Hamburger. Easy easy & your children will love it. What you are seeing in the pictures is only ¼ of the recipe which is still nearly 3 T.

 Making a low carb taco seasoning, or any seasoning mix yourself, is far less expensive than buying it and you can tweak you own recipes any way you want to. Now of course if you don’t use it much then buying small amounts make sense. I have so many herbs & spices it’s almost obscene.

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.

Taco Seasoning
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Ingredients
  1. ¼ C Chili Powder
  2. 2 T Cumin
  3. 4 t Salt
  4. 4 t Pepper
  5. 2 t Oregano
  6. 2 t Paprika
  7. 2 t Garlic Powder
  8. 1 t Onion Powder
  9. 1 t Chipotle Powder
Instructions
  1. Mix all.
  2. Makes ⅔ C
  3. 30 Servings
  4. No nutritionals it’s a total freebie.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb German Chocolate Cake

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Low Carb German Chocolate CakeLow Carb German Chocolate Cake. I don’t know too many people who might not like a good low carb german chocolate cake and I guess if you don’t like coconut then this recipe is not for you.  This is not the sweet, sweet stuff from a box and a can but it sure is good and relatively 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 or low carb and diabetic friendly.

German Chocolate Cake
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Cake
  1. 2 C Finely Shredded Zucchini
  2. ½ C Coconut Flour
  3. ½ C Cocoa Powder
  4. 1½ C Allulose***
  5. ¼ C Hot Water
  6. 2 t Baking Powder
  7. ¼ C Melted Butter
  8. ¼ C Melted Coconut Oil
  9. 4 Eggs
  10. 2 t Vanilla
  11. ¼ C Sour Cream
Frosting
  1. 1 Small Can Unsweetened Coconut Cream
  2. 2 Egg Yolks
  3. 4 T Butter
  4. ½ C Allulose***
  5. 2 Drops Liquid Sucralose***
  6. 1½ t Vanilla
  7. ⅔ C Finely Shredded Unsweetened Coconut
  8. ¾ C Chopped Pecans
Cake
  1. Preheat oven to 350°.
  2. Mix coconut flour, cocoa, and baking powder.
  3. Beat eggs, sour cream, coconut oil, and butter.
  4. Beat in allulose, vanilla, and water until well blended and mix into dry ingredients.
  5. Stir in zucchini. Pour into a buttered 8”x8” pan and bake for about 30-35 minutes or until toothpick inserted in center comes out clean.
  6. Cool completely.
Frosting
  1. Turn heat to medium low and add coconut cream into small sauce pan.
  2. Add egg yolks and beat.
  3. Add butter, allulose, vanilla and liquid Sucralose.
  4. Increase heat to medium and bring to a low boil for about 3-4 minutes beating constantly.
  5. Remove from heat, cool a bit, and blend in coconut & pecans.
  6. Frost cake while frosting is still a bit warm.
  7. 12 Servings
  8. 457 Calories, 6.1g Protein, 43.2g Fat, 10.9g Carbs, 5.4g Fiber 5.5g Net Carbs
Notes
  1. The reason I use 2 different sweeteners is to give the finished product a much better depth of flavor.
  2. If you do not have a fine grater for the zucchini you can chop it a bit after grating.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Open-Faced Reuben Sandwich

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Low Carb Open-Faced Reuben SandwichLow Carb Open-Faced Reuben Sandwich. Reuben, Reuben I’ve been thinking what a fine world this would be…Many of us know this song from childhood with two children each telling the other how good life would be if boys didn’t bother girls and girls didn’t bother boys and we kinda know how that turns out. Well, it is only a children’s fairy tale song but this low carb open-faced Reuben sandwich is absolutely for real and very easy to make so, enjoy. If you decide to use one slice of bread you will need Carbalose Flour Bread or Naan Flat Bread but it is also very good without any bread. If you don’t have 1,000 Island, the Mississippi Comeback Sauce is absolutely perfect.

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Open-Faced Reuben Sandwich
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Ingredients
  1. 1 Slice Bread Or 1 Piece Naan Flatbread (Optional)
  2. 1½ t Butter
  3. ¼-⅓ Lb Thinly Sliced Corned Beef (Traditional) And Pastrami Is Good Too
  4. ⅓ C Well Drained Sauerkraut
  5. 2 Oz Swiss Cheese (I Most Often Use Gruyere)
  6. Dressing To Taste & About 2 T
Instructions
  1. Place skillet on medium low heat with butter.
  2. Put bread down first, then meat, then ½ cheese, then sauerkraut, then other ½ cheese.
  3. Put into melted butter, cover and grill until bread has browned and cheese is melted.
  4. Plate sandwich and top with dressing.
  5. This is a pretty hefty portion and can easily be split between two people.
  6. Nutritionals include all ingredients as listed.
  7. 1 Serving
  8. 667 Calories, 38.7g Protein, 50.5g Fat, 14.5g Carbs, 6.2g Fiber 8.3g Net Carbs
  9. 2 Servings
  10. 334 Calories, 19.4g Protein, 25.4g Fat, 7.3g Carbs, 3.1g Fiber 4.2g Net Carbs
Notes
  1. Serve with a couple of dill pickle spears & I have added a few sugar-free bread & butter pickles***
  2. Nutritionals include one (optional) slice bread.
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