Tag Archives: paleo

Low Carb Blueberry Cobbler

This 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

2014-07-11 07:40:43

Ingredients

6 C Blueberries (Thawed Frozen Work As Well)
2 T Lemon Juice
2 t Tapioca Flour (Optional)
⅛ Nutmeg (Optional-But Adds Depth)
⅛ t Allspice (Optional-But Adds Depth)
2 C Almond Flour
¼ C Coconut Flour
¼ C Arrowroot
¼ t Xanthan Gum
48 Drops Liquid Splenda (Divided)
2 Beaten Eggs
2 T Water
¾ C Melted Butter

Instructions

Preheat oven to 350 degrees.
Put berries into 9”x9” baking dish.
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.
Mix rest of dry ingredients.
Add 24 drops Splenda to beaten eggs & water and pour into dry ingredients.
Now get your hands in there and mix well.
Dot blueberries with pinched teaspoonfuls of topping so most all of them are covered.
Drizzle butter all over cobbler topping.
Bake, lightly covered for 15 minutes, uncover and bake additional 30 minutes or until bubbling and topping is golden brown and delicious.
16 Servings
198 Calories, 4.2g Protein, 15.2g Fat 11.2g Carbs, 3.0g Fiber, 8.2g Carbs

Notes

You can make any cobbler with this recipe by altering fruits, spices, and with the addition of extracts.
Strawberry-Rhubarb Cobbler- no tapioca & adding a couple of T of water, a T of orange extract and a bit more sweetener.
Mixed Berry Cobbler using blueberries, raspberries, blackberries.
Raspberry Cobbler-adding 2 t almond extract.
Blackberry Cobbler
Go Crazy

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

Low Carb Orange Kissed Cookies

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Low 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.

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

Orange Kissed Cookies

2014-06-23 02:24:05

Ingredients

2 C Almond Flour
¼ C Arrowroot
1½ t Baking Powder
2 T Orange Extract
1 t Vanilla Extract
½ C Sugar Free Maple Syrup
½ C Melted Butter
8 Drops Liquid Sucralose

Instructions

Preheat oven to 325 degrees.
Combine dry ingredients.
In separate bowl, combine liquid ingredients.
Add to dry ingredients, mix until smooth and let sit for 10 minutes until thickened as in a soft cookie dough.
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.
Small
62 Calories, 1.4g Protein, 6.7g Fat, 2.3g Carbs, .7g Fiber, 1.6g Net Carbs
Large
186 Calories 4.1g Protein, 15.7g Fat, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs

Notes

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 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.

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

Lemon Drop Cookies

2014-06-23 01:40:28

Ingredients

2 C Almond Flour
¼ C Arrowroot
1½ t Baking Powder
2 T Lemon Extract
1 t Vanilla Extract
½ C Sugar Free Maple Syrup***
½ C Melted Butter
10 Drops Liquid Sucralose***

Instructions

Preheat oven to 325 degrees.
Combine dry ingredients.
In separate bowl, combine liquid ingredients.
Add in dry ingredients, mix until smooth and let sit for 10 minutes until thickened as in a soft cookie dough.
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.
Makes 12 large cookies 3½” in diameter or 36 small cookies 2” in diameter.
Small
62 Calories, 1.4g Protein, 5.3g Fat, 2.3g Carbs, .7g Fiber, 1.6g Net Carbs
Large
186 Calories 4.1g Protein, 15.9g Fat, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs

Notes

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/

Keto Mississippi Comeback Sauce

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Keto Mississippi Comeback Sauce. Makes a great vegetable dipping sauce, a terrific salad dressing and if you eat sandwiches it is especially good on an Open-Faced Rueben Sandwich. I bet once you have eaten this you will “comeback” with your own ways to use it. The recipe is easily doubled and lasts forever, and I’m guessing it won’t. (Last Forever) Keto Mississippi comeback sauce, in many cases, can be used as a substitute for mayo.

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

Mississippi Comeback Sauce

2014-05-22 06:32:32

Ingredients

½ C Mayonnaise
2 T Olive Oil
2 T Chili Sauce
2 T Sugar Free Ketchup***
1 T Fresh Lemon Juice
½ t Dijon Mustard
¼ t Onion Powder
¼ t Garlic Powder
¼ t Worcestershire Sauce
2 Drops Tabasco Sauce
¼ t Cajun Seasoning
Pinch Pepper

Instructions

Beat all ingredients, put in a 1 cup jar, and refrigerate.
8 Servings
130 Calories, .1g Protein, 13.6g Fat, 1.6g Carbs, 0.0g Fiber, 1.6g Net Carbs

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

Low Carb Ratatouille

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Low Carb Ratatouille. All I can say is leave it to the French-even their “peasants” know the fine art of cooking. This is so good, makes a lot, and best of all it is easy to prepare.
Serve under/over eggs for breakfast, lunch or dinner, and yes, make a fabulous soup with the addition of more water and heavy cream. The best news is that the soup can be served cold, warm or hot.

Beware, if making jut soup best to make ½ a recipe or make it with left-over low carb ratatouille because it will make a LOT of soup. Probably 6 large bowls and 8-10 smaller cups.

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

Ratatouille

2014-04-28 06:41:09

Ingredients

1 Medium Eggplant Peeled & Cubed (4 Cups)
2 Large Zucchini Cubed (4 Cups)
1 C Large Diced Onion
½ C Olive Oil
1 Can Diced Tomatoes
1 C Water
1 T Crushed Garlic
2 t Dried Basil
½ t Dried Oregano
¼ t Dried Thyme
Salt & Pepper To Taste
Parmesan Cheese

Instructions

Peel and cube large eggplant.
Cut Zucchini in half lengthwise and then each half into thirds and make large cubes.
Heat olive oil to very hot and brown eggplant.
Turn heat to low, add rest of ingredients, stir, cover, and cook for 1-1½ hours, stirring occasionally. If additional water is needed-add it. Add salt and pepper to taste.
10-½ C Servings
131 Calories, 1.2g Protein, 6.4g Carbs, 2.2g Fiber 4.2g Net Carbs
8 Servings
165 Calories, 1.5g Protein, 11.2g Fat, 8g Carbs, 2.8g Fiber, 5.2g Net Carbs

Notes

If wanted sprinkle with 1 T Parmesan cheese.
Serve under/over eggs for breakfast, lunch or dinner.
And yes, make a fabulous soup too.

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

Keto Baba Ganoush

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Keto Baba Ganoush. For the uninitiated, Baba Ganoush is a Middle Eastern eggplant dip. I happen to think this stuff was sent to mankind by the Gods and if you have never had baba ganoush you might go to just about any Middle Eastern restaurant and try it. My prediction…you will love, love, love it-it’s addictive. The idea of the ribbed “waves” is to catch and keep the olive oil in place so if you can make them-please do, or at least make some facsimile of mountains and valleys.

Traditionally keto baba ganoush is smeared around the sides of a shallow bowl with the olives around the perimeter, drizzled with olive oil, and then scooped with torn flatbread or pita but…as low carbers we can not do this so I have given you some terrific alternatives.
Keto Baba Ganoush can be eaten many ways. You can use an olive to scoop a little baba, you can tear a Carbalose Flour Tortillas and scoop with that, you can cut your tortilla into wedges & lightly fry them for use as “pita chips”, you can use red pepper chips, you can use thinly sliced & peel cucumber coins. Don’t want pita chips? Then use Harvarti cheese…but the best way is to use any and all ways. All combinations of the above work perfectly well as they all compliment the flavor of the baba. If this doesn’t trip your trigger here is an equally good but different Smoky Eggplant Dip recipe made with my Super LCHF Yogurt, or…full fat store bought.

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

Baba Ganoush

2014-02-09 08:09:25

Ingredients

1 Large Or Two Medium Eggplants
¼ C Tahini
1-2 t Crushed Garlic (More Is Better)
¼ C Lemon Juice
2 T Olive Oil (I Use Extra Oil From The Top Of The Tahini)
1 t Liquid Smoke
½ t Salt (Or More To Taste)
Olive Oil To Drizzle
Minced Parsley As Garnish
Pinch Sumac As Garnish

Directions

Prick eggplant several places and roast in a 375° oven for about 45-60 minutes or until very soft and totally collapsed. Split hot eggplant down the center and when you can handle it, drain the juices.
Scoop out ALL eggplant guts and put next 6 ingredients in food processor and process for 2 minutes until smooth. Taste and correct any seasoning.
Drizzle with olive oil, garnish with parsley & Kalamata olives.
Serving Size: ¼ Cup
6 Servings
138 Calories, 2.0g Protein, 13.3g Fat, 5.0g Carbs, 1.7g Fiber 3.3g Net Carbs
Per Tablespoon
34 Calories, 0.5g Protein, 3.3g Fat, 1.2g Carbs, 0.4g Fiber, 0.8g Net Carbs

Notes

How I prepare my eggplant: When the eggplant is finished baking, prop up the head & make a slit all the way through the top and down the front. Let cool for 10-15 minutes and then using the palm of you hand or a large spoon and starting at the top, begin pushing the juice out of it. Repeat this several times until no more comes out. Allow to cool. With a large spoon and a gentle hand, scoop out the pulp making sure you get even all the slimy stuff from the outer skin. Now, taking the crown in your fingers, squeeze the final pulp out of it.
I do this for two reasons 1.) The juice is very sticky and is most of the sugar in an eggplant. 2.) Your final baba will be thicker and easier to scoop.
This is better after being in the fridge a day or so but I’m betting it won’t happen…it tastes way too good to wait.

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

Keto Sauce Béarnaise

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Keto Sauce Béarnaise. In the summer of 1972 in East Lansing, MI I had the opportunity to live in a house with 5 HRI (hotel, restaurant, & institutional management) students and I jumped at it. It was the responsibility of each of us, one day a week, to shop with $10.00, prepare a meal for 6, and all sit down together to eat. Talk about the good ole days-can you imagine feeding 6 college students on $10/day now? Someone made this recipe and I have been making it ever since. My only tweak has been the addition of the tarragon vinegar. The reason I like it is that it is made in a food processor rather than over a double boiler of hot water. This is so much much easier and pretty much full-proof if your butter is hot enough. The French make this sauce so much harder and as you can see, I now make it the old fashioned way.

The absolute secret to this particular Keto Sauce Béarnaise is the use of tarragon vinegar. I do add lemon juice to mine because I often enough serve it with seafood but I find the lemon juice goes with about anything. Good on a brick but better yet on a good steak or Stuffed Shrimp. Those are NOT potatoes in the two lower pictures. They are either Dilled Red Radishes or Daikon Radish Fries but they sure do act and taste like potatoes.

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

Sauce Béarnaise

2014-02-03 06:02:27

Ingredients

Ingredients
3 Large Egg Yolks Room Temperature
2 T White Wine
1 Stick Butter
1 Minced Nice Sized Shallot
¼ C Tarragon Vinegar
¼ C Water
½ t Dried Tarragon Leaves
Pinch Cayenne Pepper
¼ t Tarragon
2 T Lemon Juice (Optional For When Using Sauce With Seafood)
¼ t Salt

Directions

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.
Mince Shallot, add to vinegar & water, add ½ t tarragon and cayenne pepper and simmer ever so slowly. The idea is the get the minced shallot very soft. If you need more moisture add a bit more vinegar. When this is finished it should have just a little moisture left-maybe a T or so.
Put egg yolks and white wine in small processor & add shallot mixture.
Strain butter to get rid of the little cruddy buttons and immediately begin slowing pouring into running processor. It should thicken toward the end if your butter is hot enough so make sure you take butter from the stove, strain, and begin using immediately. The idea is that the very hot butter will “cook” the yolks and thicken them.
Add lemon juice, (if using) last ¼ t tarragon, salt, and process. Taste and correct seasoning if necessary.
4 Servings
326 Calories, 2g Protein, 35.0g Fat, 1.5 Carbs, 0g Fiber, 1.5g Net Carbs

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

Low Carb BBQ Sauce

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Low Carb BBQ Sauce. This is a basic BBQ sauce and anything can be adjusted to suit your tastes. It tastes pretty good on it’s own but sauces can be so subjective and easy to tweak.

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

Your Basic BBQ Sauce

2013-09-26 00:26:06

Ingredients

2 T Olive Oil (Or Butter)
½ t Minced Garlic
½ Cn Tomato Paste
¼ C Water
2 T White Vinegar
1 T Chili Powder
1 T Grated Onion
1 T Lemon Juice
⅛ t Cayenne (Or Chipotle Powder)
2 t Liquid Smoke

Directions

Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, about 1 minute. Stir in the tomato paste, water, vinegar, chili powder, onion, cayenne pepper, and lemon juice. Simmer 5 minutes.
The sauce is ready to use, or it can be cooled and refrigerated. I personally like to refrigerate it to let the flavors mellow and marry.
Makes approx. 1 Cup
16 Servings
16 Servings
22 Calories, 0.3g Protein, 1.9g Fat, 1.4g Carbs, 0.4g Fiber, 1.0g Net Carbs

Notes

This is a basic BBQ sauce and anything can be adjusted to suit your tastes. It tastes pretty good on it’s own but sauces can be so subjective and easy to tweak.
If you like really smoky sauce, add another tsp. of liquid smoke.
If you like it sweet add a drop or two of EZ-Sweetz or use low carb ketchup.
Like lots of onion? Add more. Just remember onions have carbs which is why I grate mine. Grating gets you the most flavor, punch and bang for your buck.
Spicier? Add more Cayenne.
More piquant? Add more chili powder.
Like Worcestershire? Add some.

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

Low Carb Bacon Wrapped Shrimp

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Low Carb Bacon Wrapped Shrimp. When buying shrimp you want to shop the count per pound NOT Small, Medium, Large, or Jumbo. These terms mean absolutely nothing. To see more regarding the sizing of shrimp please see SHRIMP under the Food Lagniappes page.

I try to buy U15’s (under 15 per pound) but 16-20 is a pretty good size shrimp for this recipe.

These are terrific dipped in Bleu Cheese Dressing, Remoulade Sauce, or Smoky Sweet & Sour Dipping Sauce as seen above.

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

Bacon Wrapped Shrimp

2013-09-18 01:14:23

Ingredients

24 Large (12-15) Shelled & Deveined Shrimp/Tail On
12 Bacon Slices Cut In Half

Directions

This is a Japanese trick and keeps the shrimp from curling. There is a long extremely well developed muscle running the length of the underbelly of a shrimp where the legs are attached and this muscle needs to be severed at each segment.
With sharp pointed scissors cut the underbelly of each shrimp segment about ¼” and if you don’t have scissors, turn the shrimp upside down and with a sharp knife gently cut each segment.
Lay bacon on cutting board vertically and place shrimp at a 45 degree angle. Wrap bacon in a spiral around each shrimp and secure with a toothpick at top.
Heat oil on medium high until very hot and lay shrimp in-frying until bacon is finished. Don’t overcook as bacon will be hard and tough.
Drain and serve with celery sticks and Bleu Cheese Dressing or Remoulade Sauce.
Serves 4
250 Calories, 13.8g Protein, 21.5g Fat .4g Carbs, 0g Fiber, .4g Net Carbs

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

Keto Poppy Seed Dressing

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Keto Poppy Seed Dressing. Gads, I tried and tried to make this keto poppy seed dressing with the original oil version but because I wasn’t using sugar I could not keep everything in suspension. It tasted just like the original but it kept separating and you would have to shake it. I have to say though, that this keto creamy poppy seed dressing version of the famous poppy seed dressing is pretty tasty stuff and nearly identical to it’s original sister. The salad shown is with strawberries, bacon and tomato.

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

Creamy Poppy Seed Dressing

2013-09-17 05:40:05

Ingredients

½ C Allulose*** Or 8 Drops Splenda***
¾ C Mayonnaise
3 T White Vinegar
2 t Grated Onion
1½ t Poppy Seeds
1 t Dry Mustard

Instructions

Beat all ingredients together. Taste and if you like it sweeter add another drop of Splenda.
6 Servings
184 Calories, 0.1 Protein, 20.3g Fat 0.3 Carbs, 0.1 Fiber, 0.2 Net Carbs

Notes

Personally much prefer Splenda for this recipe.
This is very good on avocado & tomato or avocado & strawberries.
You may add 1 t of orange extract for a little oomph if serving with just bare naked strawberries.
You can also make with ½ yogurt and ½ mayo.

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

Low Carb Cream Of Anything Soup

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Low Carb Cream Of Anything Soup and you will need a stick blender to make them.

I cook 2 or 3 large heads of cauliflower at a time, squeeze out as much water as possible, take my stick blender to it, and then freeze it measuring about 1½ cups at a time so I always have it either as a mashed potato substitute or to thicken soups. The soup shown is a cream of broccoli but as I say below, it could be anything.

I suggest chicken base in lieu of salt because it has a depth of flavor that salt does not have. I have always use this Premium Chicken Base.

The link is in case anyone is interested in any of the R L Schreiber Bases. They have every imaginable base there is. I only know about them because of my association with the food industry. If you actually end up ordering any of them you will need to call in the order and best to ask for Irene Ames. You will see this used many times in my recipes. Best to order the 2.5 lb sizes which fits well in your fridge. Main site is rlschrieber.com and they have many many products.

Porcini Dust is used as an addition to enhance mushroom soup.

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

Cream Of Anything Soup

2013-09-02 04:49:15

Ingredients

¾ C Onion Small Dice
2 T Butter, Olive or Coconut Oil
3 C Water
2 C Heavy Cream
1 T Chicken Base Paste*** ( I use a premium chicken base made by R L Schreiber)
1-2 C Cauliflower Puréed with stick blender depending on how thick you want your soup.
Pinch of Nutmeg
Fresh Pepper to Taste
Correct Seasoning When Finished.

Directions

Sauté onion in oil until translucent. Remove half.
Add water, chicken base, cauliflower, and ½ of any blanched or sautéed vegetable you want (Broccoli, Mushrooms, Asparagus, etc.) and use stick blender to puree all.
Add heavy cream and remaining ½ of your cooked vegetables, stir, and heat to temperature.
If too thin add more cauliflower/if too thick add more water or cream.
Season soup to taste with chicken base and pepper. (I have been using RL Schreiber Bases for years)
If making mushroom soup add 2 t porcini dust. Wow, this makes the best mushroom soup ever.
Makes 6-7 Cups
6 Servings
Calories, and carbs will vary according to ingredients but will be very low carb.

Notes

Variations: blanched broccoli, sautéed mushrooms, sautéed leeks, blanched asparagus, canned diced tomatoes, poached and pulled chicken/pork and whatever else you can think of.
If using leeks and or onions puree all together and this will give you a soup so similar to vichyssoise you will not be able to tell the difference. You might serve this with drizzled melted butter, a dollop of sour cream, and topped with chives.
Other great low carb additions to your soups might be lardons, bacon, Andouille, kielbasa, or your own choice of sausage and of course any number of cheeses.

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

Keto Tapenade

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Keto Tapenade. If you like olives (and I do) a good tapenade can be addictive and I believe this will probably be the best tapenade you may ever eat. No cauliflower or other fillers. I serve this on Hazelnut Crackers, Sour Cream & Chive Crackers or with my low carb Naan Flat Bread (pictured) and your favorite low carb cracker will work. Keto tapenade for…health.