Tag Archives: paleo

Low Carb Torta Provençal

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Low Carb Torta ProvençalLow Carb Torta Provençal. In the olden days I would probably have done this Torta Provençal with a thin pate brisee but whoa is me-can’t eat that anymore. A torta can be either savory or sweet but is pretty much encased in a crust or pastry of some kind and is often made in a springform pan which again, is how I used to make them. Well…I haven’t figured out how to encase a torta in an almond flour pastry so we are going to settle for the pie shaped wedge. Enjoy.  I am not stealing this woman’s pictures but if you want to see a stupendous torta look at this one-it is a serious work of art.  And if you scroll down you can see how she assembled it step by step.  Incredibly beautiful, http://parsleysagesweet.com/2013/05/18/tourte-milanese-a-meal-en-croute/ and uh no, mine were never as gorgeous as this one is.

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.

Torta Provençal
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Pie Crust
  1. 2½ C Almond Flour
  2. ⅓ C Parmesan Cheese
  3. ¼ t Salt
  4. 3 T Melted Butter
  5. 2 Eggs
  6. ¼ t Dried Oregano
  7. ¼ T Dried Basil
Pie
  1. 1 C Chopped Mushrooms
  2. 2 T Butter
  3. ½ C Rough Chopped Black Olives
  4. ½ C Drained Chopped Artichoke Hearts (Not Marinated)
  5. 1 C Shredded Gruyere Cheese
  6. 3 Eggs
  7. ½ C Ricotta Cheese
  8. ½ C Sour Cream
  9. ¼ C Chopped Dried Tomatoes
  10. ¼ C Chopped Roasted Red Peppers
  11. 1½ T Dried Oregano
  12. 2 t Dried Basil
  13. 1½ t Crushed Garlic
  14. 1½ t Salt
  15. 1 t Pepper
  16. ½ C Parmesan Cheese
Pie Crust
  1. Preheat oven 350°
  2. Beat eggs, melted butter, herbs & salt.
  3. Blend almond flour and cheese.
  4. Blend egg mixture almond flour and cheese.
  5. Butter 10" (large) deep glass pie dish.
  6. Press dough into and up sides of pie dish.
Pie
  1. Sauté mushrooms in butter.
  2. Beat eggs, beat in sour cream, blend in ricotta cheese, add garlic, then mix in spices.
  3. In large bowl mix all ingredients except Parmesan cheese.
  4. Blend in egg mixture and pour into pie crust.
  5. Sprinkle pie with Parmesan cheese.
  6. Bake 10 minutes, turn oven to 325° and bake an additional 25-35 minutes. A little giggly is OK as it will set while cooling.
  7. 12 Servings As A Side Dish
  8. 323 Calories, 14.5g Protein, 26.5g Fat, 7.5g Carbs, 2.8g Fiber, 4.7g Net Carbs
  9. 6 Servings Dinner
  10. 645 Calories, 28.9g Protein, 13.3g Fat, 15.0g Carbs, 5.5g Fiber, 9.5g Net Carbs
Notes
  1. Now, with this recipe in hand, it’s Katy bar the door with what you can do with it. Put your thinking chefs’ hat on and come up with your own savory ingredients.
  2. You could use spinach, ham, uh...now you think of some things.
  3. May be served warm or cool.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mushroom Ragout

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Keto Mushroom RagoutKeto Mushroom RagoutKeto Mushroom Ragout. When I was a little girl growing up in Ohio, and maybe 7 or 8 years old, I was out playing in the yard and literally, over night, there were about 8 or 9 puffballs all within close proximity of each other.  I ran in the house and got my mom to show them to her. Well, she picked one with a diameter of about 6 inches, took it into the kitchen, sliced it in ½” pieces and fried it in butter. OMG it was delicious.  I had two younger brothers and when they found the puffballs they kicked them to smithereens like all goofy little boys would do (Think footballs). My mom was angry and really what could she do? It was the first and only time they ever came up and I feel lucky that at least once, I got to eat a puffball.  Besides their general appearance, they are called puffballs because of the clouds of spores that “puff” out when they burst open or when ready, are hit with the impact of falling rain.

Alas, there are no puffballs in this keto mushroom ragout; I just thought you might be interested in the story. However, if you are ever lucky enough to find a puff ball, as Andrew Zimmern would say…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.

Mushroom Ragout Over Mashed Cauliflower
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Ingredients
  1. 3 T Olive Oil
  2. 3 T Butter
  3. 2 Lb Sliced Mixed Mushrooms (Portobello, Cremini, Shiitake, Button)
  4. ¾ C Small Dice Onions
  5. 1 T Butter
  6. 1 T Crushed Garlic
  7. 1 t Dried Thyme
  8. 1 t Dried Oregano
  9. 1 Can Petite Diced Tomatoes (Otherwise Regular Diced Tomatoes)
  10. 2 T Tomato Paste
  11. 2 C Chicken Stock (Make Your Own & Skip The Salt)
  12. 1½ t Porcini Dust
  13. 1½ t Salt
  14. ½ t Pepper
  15. ½ C Parmesan Cheese
  16. 6 T Thinly Sliced Green Onion Tops (Dried Chives Also Work Well)
Instructions
  1. Place a large skillet over medium heat with 1 T butter and sauté onions until translucent, 3-4 minutes.
  2. Add garlic & cook an additional minute. Set aside in large mixing bowl.
  3. If using portobellos, scoop out the black gills.
  4. Turn up heat to at least medium high, add ½ the olive oil & butter to pan and when the butter is brown, add ½ the mushrooms & sauté. Add to mixing bowl and repeat.
  5. Now to your empty pan add the thyme, oregano, diced tomatoes, tomato paste, and stock.
  6. Add back the mushrooms & onions, bring to a simmer, stirring occasionally, until the liquid has reduced and thickened just a bit, about 10-15 minutes.
  7. Add more stock as/if needed/wanted. Correct any seasoning.
  8. Plate cauliflower( if using) and top with the ragout. Garnish with the Parmesan and green onions, and…chow down.
  9. 8 Servings
  10. 146 Calories, 5.4g Protein, 11.1g Fat, 5.6 Carbs, 2.2g Fiber, 3.4g Net Carbs
  11. 6 Servings
  12. 195 Calories, 7.2g Protein, 14.8g Fat, 7.4 Carbs, 2.9g Fiber, 4.1g Net Carbs
Notes
  1. This is very good served over mashed cauliflower or better yet cauliflower grits.
  2. Serve with a salad and BOOM-A fabulous meatless meal.
  3. This dish can easily be converted to serve as an appetizer for 10-12 people.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pie Crust For Most Any Pie

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Low Carb Pie Crust For Most Any PieLow Carb Pie Crust For Most Any PieKeto Pie Crust For Most Any Pie. It’s the crust and nothing but the crust.  These very versatile Low Carb Pie Crusts For Most Any Pie are used in many of the pie recipes on this site and can be used for hot or cold pies. Using Allulose*** will keep them Paleo. Here are several:  Cheesecake Pumpkin Pie, New York Cheesecake, & Cranberry Orange Cream Cheese Pie.  I also use the small one for the Walnut Pecan Tart , Crack Pie, and the larger one for the Pecan Maple Brandy Bars.  Hot or Cold this keto pie crust for most any pie is the absolute best.

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.

Pie Crusts For Most Any Pie/Two Sizes
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Smaller Crust 8”
  1. 1¾ C Almond Flour
  2. ½ C Ground Pecans
  3. ½ C Allulose*** (Paleo) Or 9 Drops Liquid Sucralose***
  4. ½ C Melted Butter
  5. 10 Servings
  6. 214 Calories, 4.8g Protein, 21.0g Fat 5.0g Carbs, 2.7g Fiber, 2.3 Net Carbs
Larger Crust 9”
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ Allulose*** (Paleo) Or 12 Drops Liquid Sucralose
  4. ¾ C Melted Butter
  5. 12 Servings
  6. 222 Calories, 5.0g Protein, 21.7g Fat 5.2g Carbs, 2.7g Fiber, 2.5g Net Carbs
Instructions
  1. Preheat oven to 350°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and Allulose and process until pecans are ground.
  4. Add pecan mixture to almond flour and mix in melted butter.
  5. Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. Put on counter to cool.
  6. Mix all ingredients and press into an 8"x1¼” (Small Crust) or 9"x1½ ” (Large Crust) removable bottom cake pans or corresponding sized spring-form pans.
  7. Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. If it has puffed up again knock it back down. Put on counter to cool for cold pie.
  8. Proceed with your pie.
Notes
  1. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  2. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
  3. If using spring-form pans try to get your crust up the side at least 1" and 1½" if possible.
  4. These crusts can be used for either hot or cold pies.
  5. Absolutely no need to grease pan as crust has so much butter and no sugar in it. The shell will come out slicker than a whistle.
  6. More sweetener may be used without adding any additional nutritional profile but I doubt you will need any more.
  7. If using liquid Sucralose*** add to melted butter before adding to nut flours.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Gingerbread

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Low Carb GingerbreadLow Carb Gingerbread. I’d been thinking about this low carb gingerbread recipe for a while, finally decided to try it, and success is so sweet.  Over the last 4 years my tastes for sweet stuff has diminished in that it doesn’t take as much for something to taste sweet to me so if you think this needs to be a bit sweeter add a little more.  A dollop of whipped cream and you’re good to go.  Wanna see what happened one time when I under-cooked a recipe of this gingerbread?  Not always, but most of the time, I can make lemonade out of lemons.  I ended up with what are now Gingerbread Waffles with a fabulous gingerbread pudding to boot which only goes to show, don’t be afraid of failure in the kitchen because there can often times be success right around the corner.

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.

Gingerbread
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Ingredients
  1. 8 Eggs
  2. 8 T Melted Butter
  3. 1 C Allulose***
  4. 2 T Molasses
  5. ¼ C Heavy Cream
  6. ¼ C Sour Cream
  7. 2 T Water
  8. 2 C Almond Flour
  9. ¾ C Coconut Flour
  10. 1 t Baking Soda
  11. 1 T +1 t Baking Powder
  12. 2 T Powdered Ginger
  13. 1 T Cinnamon
  14. 1 t Nutmeg
  15. ½ t Powdered Cloves
  16. ¼ t Guar Gum
  17. ¼ t Xanthan Gum
Instructions
  1. Preheat oven to 350°.
  2. Lightly butter bottom only 10”x10” baking pan.
  3. Beat Eggs, and beat in molasses, Allulose, water, heavy cream, sour cream and melted butter.
  4. Mix dry ingredients, add wet to dry and blend well.
  5. Put batter in greased pan and bake for 22-24 minutes or until a toothpick inserted in the center comes out almost clean. Do not over bake.
  6. Allow to cool or serve warm topped with whipped cream.
  7. 16 Servings
  8. 222 Calories, 7.1g Protein, 17.9g Fat, 9.7g Carbs 4.1g Fiber, 5.6g Net Carbs
Notes
  1. You might try slicing a piece in ½, toasting & buttering or toasted & spread with softened cream cheese...or both. See picture above right-slathered with butter.
  2. This recipe divides nicely in ½ using a 7"x7" pan.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Guacamole Egg Bombs

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Keto Guacamole Egg BombsKeto Guacamole Egg Bombs. I have made these pretty little gems many times with bacon but never this way. We had non-pork eating friends for dinner the other night so I left out the bacon and topped them with green onions and tomato and they really do taste like little Guacamole Egg Bombs…so here they are…for your vegetarian friends. Keto Guacamole Egg Bombs make a nice little dinner starter.

This is one of a trio of recipes for a terrific low carb picnic winter/summer indoors or out.  The other two companion recipes are Southern Deep Fried Chicken & Macaroni Salad. Now you can have a complete guilt-free meal with a measly 10g net carbs. Not to shabby for a totally fill yourself up meal.

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.

Guacamole Egg Bombs
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Ingredients
  1. 12 Hard Boiled Eggs
  2. 1 Large Ripe Haas Avocado
  3. ½ C Mayonnaise (More If Needed)
  4. 2 T Yellow Mustard
  5. ¼ C Green Onion Tops
  6. ½ t Spike© Seasoning (Or Salt)
  7. ⅛ t Chipotle Powder (Or More To Taste)
  8. ½ C Small Diced Tomatoes
  9. ¼ C Green Onion Tops (Yes More)
Instructions
  1. Cut eggs in half, take out yolks and put in processor along with cubed avocado, mayo, mustard, green onions and Spike©.
  2. Process until very smooth and pipe or spoon into egg halves.
  3. In small bowl mix the tomatoes, green onions, and chipotle powder then take about one t and embed in top of each egg.
  4. 8 Servings
  5. 249 Calories, 10.5g Protein, 20.9g Fat, 4.7g Carbs, 2.3g Fiber, 2.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Swiss Cream Steak

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Low Carb Swiss Cream SteakLow Carb Swiss Cream SteakLow Carb Swiss Cream SteakKeto Swiss Cream Steak. The recipe for this is taken from the American Heritage Cookbook 1969 Edition and my husband actually introduced it to me. It was love at first bite. There are lots of recipes on the internet using (ugh) cream of mushroom soup with various other ingredients but this is (almost) the original in that all I did was cut out the dredging in flour part. I don’t think mushrooms would be a bad addition, but anything other than mushrooms or daikon radishes would not work for me. Keto swiss cream steak is great over mashed cauliflower, spaghetti squash (shown) or Cauliflower Grits. Super simple and needs no tending until ready to serve.

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.

Swiss Cream Steak
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Ingredients
  1. 2-2½ Lbs Boneless Chuck Roast
  2. 4 Small Onions Sliced Very Thinly (Think Mandolin ⅛”)
  3. 2 T Butter
  4. 1 T Olive Oil
  5. 1 C Hot Water
  6. Beef Base To Taste (Don’t Be Timid)
  7. ½ C Sour Cream
  8. ½ C Parmesan Cheese
  9. Dried Marjoram To Completely Cover Both Sides Meat
Instructions
  1. Sauté onions gently in butter & oil until pale yellow and put aside.
  2. Cover both sides of meat very generously with dried marjoram.
  3. Turn up heat and sear meat.
  4. Mix water with beef base, add sour cream and mix well, add parmesan cheese and mix again.
  5. Put onions on top of meat and gently pour liquid over onions.
  6. Turn heat to lowest setting, cover and cook until meat is falling apart tender-about 3-3½ hours.
  7. 6 Servings
  8. 503 Calories, 31.8g Protein, 40.7g Fat 4.3g Carbs, 1.0g Fiber, 3.3g Net Carbs
Notes
  1. Gravy is fabulous but thin and goes very well with mashed cauliflower under the meat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Some Primal Some Paleo

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

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

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

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

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

Given up keeping this page current.  Way too many recipes & there are paleo people who eat some primal foods.  You will just have to peruse the site and find what’s right for you.

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

Low Carb Gazpacho

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Low Carb GazpachoLow Carb Gazpacho. I call this the “Cheater’s Version” Gazpacho as my base starts with spicy V-8 juice. This soup was originally a peasant concoction made simply with mashed bread, vegetables, and tomatoes, originating in the southern Andalusia region of Spain. Gazpacho has been described as a soup-salad or liquid salad and is the quintessential hot summer day lunch or accompaniment. It’s spicy, hearty, healthy, good-and oh yeah, it also makes a pretty kick butt salsa.

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.

Gazpacho
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Ingredients
  1. 46 Oz. Bottle Spicy V-8 Juice
  2. 1 C Chopped Red Onion
  3. 1 C Chopped Cucumber
  4. 2 C Chopped Tomatoes
  5. 1 C Chopped Orange Pepper
  6. 2 T Lemon Juice
  7. 2 t Crushed Garlic
  8. 2 t Salt
  9. 1 t Pepper
  10. Olive Oil To Drizzle
  11. 1 C Slivered Green Onion Tops
  12. Chopped Cilantro (Optional)
  13. Dollop Of Sour Cream Or Creme Fraiche (Optional)
Instructions
  1. Rough cut all vegetables, put into process and pulse into a slurry. You want a little chunkiness but not much. Add to chilled V-8 along with rest of ingredient down to and including pepper.
  2. Mix thoroughly.
  3. This may be served immediately but better yet, refrigerate to let all the flavors come together.
  4. Put in serving bowls, drizzle with olive oil, top with green onions and add sour cream if wanted.
  5. 8 Servings
  6. 49 Calories, 2.1 Protein, 10.3g Carbs, 1.7g Fiber, 8.5g Net Carbs
Notes
  1. I have not tried this but another healthy addition might be 1 C zucchini which would add a bit more green to the soup.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cobb Salad

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Low Carb Cobb SaladLow Carb Cobb SaladLow Carb Cobb Salad. I found this somewhere on the internet-a way to remember the components of Cobb Salad. Use the mnemonic EAT COBB: Egg, Avocado, Tomato, Chicken, Onion, Bacon, Bleu Cheese. Low carb Cobb salad is a very simple and elegant salad to serve as a lunch or a main dinner entrée. I served this in the restaurant to rave reviews.

There are a lot of arrangements so just pick your favorite. The ideal is to have a different flavor or combination of flavors with each bite of salad.  I served mine with Caesar Dressing (traditional) and you can serve it with your own favorite.  If you are inclined to Caesar then my recipe is here: Caesar Salad Dressing and Briannas Asiago Caesar Salad Dressing makes what I call the best prepared Caesar dressing. As you can see from the second picture it can also be served with steak. My leftover steak was about 3 oz. of rare ribeye.

I have eaten many a low carb cobb salad in my day and I have traveled many times between Portland & Seattle.  There is a little joint off the I-5 in the middle of nowhere called Spiffy’s that has the best Cobb Salad (besides my own) that I have ever had so…if you are every up this way, stop in and try one…with their Caesar dressing- and it is the one I served in my restaurant.

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.

Cobb Salad
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Ingredients
  1. 1 Diced Hard Boiled Egg
  2. ½ Large Chunked Avocado
  3. ½ C Hand Pulled Chicken (2-3 Oz)
  4. ¼ C Chopped Tomato
  5. ¼ C Slivered Purple Onion
  6. ¼ C Chopped Cooked Bacon
  7. ¼ C Good Quality Crumbled Blue Cheese
  8. 2 C Lettuce
Instructions
  1. “IF” you have nice large oval plates this would be the time to use them.
  2. Pile as much lettuce as you can get on the plate-at least 2 C and more it wanted..
  3. Arrange your ingredients artfully around the edge of the salad then drizzle dressing all over everything. For company, a nice garnish might be a couple of cheese crisps tucked in at both ends along with a couple wedges of lemon.
  4. 1 Serving
  5. 442 Calories, 40.5g Protein, 28.0g Fat, 8.1g Carbs, 3.9g Fiber, 4.2g Net Carbs
Notes
  1. Since I cannot know or account for the salad dressing you will be using the nutritionals are for the ingredients listed.
  2. You may certainly use any lettuce you like but my favorite for this is Spring Mix with a little Romaine mixed in for crunch.
  3. Additional lowcarb ingredients to your Cobb Salad might be black olives, bay shrimp, ham, mung bean sprouts, shredded cheddar cheese, and even strawberries. I have given the traditional recipe but this is going to be YOUR salad so add whatever YOU want.
  4. This salad is not so much about the lettuce but about the other tastes and ingredients.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Blueberry Cobbler

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Low Carb Blueberry CobblerLow Carb Blueberry CobblerLow Carb Blueberry CobblerThis Low Carb Blueberry Cobbler recipe is taken (and altered) from my original recipe scratched out in pencil on a torn piece of paper (which I still have).  I used to make (the real deal sugared kind) blueberry cobbler in a full size hotel pan for the restaurant which was probably about 6 qts. or about 32 servings at a time and this is how we served it. Either traditionally with vanilla ice cream or very simply drizzled with heavy cream-customers choice-and yeah some even ask for whipped cream too.  If you don’t have tapioca starch, don’t worry about it. All it does is thicken the berry juices and really-who cares?

I don’t eat ice cream anymore but drizzled heavy cream (or whipped cream) works for me and it will probably work for you as well.  That little blob on the cobbler?  It’s Crème Fraîche. So, no matter how you finish your low carb blueberry cobbler it’s a taste treat. This actually may be best described as a crisp rather than a cobbler which is what it looks more like. When taken out of the oven and cooled the top is very “crispy”.

How’s this for a bunch of names that can essentially be the same thing:

  • Cobbler
  • Crisp
  • Crumble
  • Betty
  • Slump
  • Grunt
  • Buckle
  • Sonker
  • Pandowdy

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.

Blueberry Crisp/Cobbler
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Ingredients
  1. 6 C Blueberries (Thawed Frozen Work As Well)
  2. 2 T Lemon Juice
  3. 2 t Tapioca Flour (Optional)
  4. ⅛ Nutmeg (Optional-But Adds Depth)
  5. ⅛ t Allspice (Optional-But Adds Depth)
  6. 2 C Almond Flour
  7. ¼ C Coconut Flour
  8. ¼ C Arrowroot
  9. ¼ t Xanthan Gum
  10. 48 Drops Liquid Splenda (Divided)
  11. 2 Beaten Eggs
  12. 2 T Water
  13. ¾ C Melted Butter
Instructions
  1. Preheat oven to 350 degrees.
  2. Put berries into 9”x9” baking dish.
  3. Add 24 drops Splenda to lemon juice, put over blueberries and sprinkle with nutmeg, allspice & tapioca. The tapioca will thicken the berries and is not necessary-especially if you don’t have it.
  4. Mix rest of dry ingredients.
  5. Add 24 drops Splenda to beaten eggs & water and pour into dry ingredients.
  6. Now get your hands in there and mix well.
  7. Dot blueberries with pinched teaspoonfuls of topping so most all of them are covered.
  8. Drizzle butter all over cobbler topping.
  9. Bake, lightly covered for 15 minutes, uncover and bake additional 30 minutes or until bubbling and topping is golden brown and delicious.
  10. 16 Servings
  11. 198 Calories, 4.2g Protein, 15.2g Fat 11.2g Carbs, 3.0g Fiber, 8.2g Carbs
Notes
  1. You can make any cobbler with this recipe by altering fruits, spices, and with the addition of extracts.
  2. Strawberry-Rhubarb Cobbler- no tapioca & adding a couple of T of water, a T of orange extract and a bit more sweetener.
  3. Mixed Berry Cobbler using blueberries, raspberries, blackberries.
  4. Raspberry Cobbler-adding 2 t almond extract.
  5. Blackberry Cobbler
  6. Go Crazy
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Orange Kissed Cookies

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Low Carb Orange Kissed CookiesLow Carb Orange Kissed Cookies. Who doesn’t like the taste of an orange.  I can no longer use oranges to cook or make anything, and orange juice is not good for you anyway, but I do use a lot of extracts and this little cookie is a good example. Low carb orange kissed cookies are perfect with an afternoon cup of tea.

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.

Orange Kissed Cookies
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Ingredients
  1. 2 C Almond Flour
  2. ¼ C Arrowroot
  3. 1½ t Baking Powder
  4. 2 T Orange Extract
  5. 1 t Vanilla Extract
  6. ½ C Sugar Free Maple Syrup
  7. ½ C Melted Butter
  8. 8 Drops Liquid Sucralose
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients.
  3. In separate bowl, combine liquid ingredients.
  4. Add to dry ingredients, mix until smooth and let sit for 10 minutes until thickened as in a soft cookie dough.
  5. Mix again and place by the spoonful (I use a scoop for uniformity) onto a Silpat or parchment lined baking sheet and bake 15-20 minutes or until browning begins at the edges. Cookies will spread and be relatively flat.
  6. Small
  7. 62 Calories, 1.4g Protein, 6.7g Fat, 2.3g Carbs, .7g Fiber, 1.6g Net Carbs
  8. Large
  9. 186 Calories 4.1g Protein, 15.7g Fat, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs
Notes
  1. I made them large with a #24 (3T) scoop and got exactly 12 cookies and with a #70 scoop (1T) I got exactly 36 so…3 smalls equal 1 large and you are probably less likely to eat 6 smalls than 2 large.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Lemon Drop Cookies

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Low Carb Lemon Drop CookiesLow Carb Lemon Drop Cookies. These are a sweet little cookie suitable for afternoon tea or after dinner when a little something extra seems needed.  They are a tangy little afterthought…and just delicious.  If you like the taste of almond you may also like the Almond Cookies.  Low carb lemon drop cookies are again perfect with an afternoon cup of tea or coffee.

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.

Lemon Drop Cookies
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Ingredients
  1. 2 C Almond Flour
  2. ¼ C Arrowroot
  3. 1½ t Baking Powder
  4. 2 T Lemon Extract
  5. 1 t Vanilla Extract
  6. ½ C Sugar Free Maple Syrup***
  7. ½ C Melted Butter
  8. 10 Drops Liquid Sucralose***
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients.
  3. In separate bowl, combine liquid ingredients.
  4. Add in dry ingredients, mix until smooth and let sit for 10 minutes until thickened as in a soft cookie dough.
  5. Mix again and place by the spoonful (I use a scoop for uniformity) onto a Silpat or parchment lined baking sheet and bake 15-20 minutes or until browning begins at the edges. Cookies will spread and be relatively flat.
  6. Makes 12 large cookies 3½” in diameter or 36 small cookies 2” in diameter.
  7. Small
  8. 62 Calories, 1.4g Protein, 5.3g Fat, 2.3g Carbs, .7g Fiber, 1.6g Net Carbs
  9. Large
  10. 186 Calories 4.1g Protein, 15.9g Fat, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs
Notes
  1. I made them large with a #24 (3T) scoop and got exactly 12 cookies and with a #70 scoop (1T) I got exactly 36 so…3 smalls equal 1 large and you are probably less likely to eat 6 smalls than 2 large.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/