Tag Archives: paleo

ZeroCarb Pickled Red Onions

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ZeroCarb Pickled Red OnionsZeroCarb Pickled Red OnionsZeroCarb Pickled Red Onions. These lowcarb zerocarb pickled red onions so easy as to be ridiculous. If you can boil water and you have a mandoline slicer you can make pickled red onions in about the time it takes to boil the water.  If you’re in a big hurry you can let them sit on the counter for an hour or so but when left in the fridge for as little as a day they will give your foods all the flavors you could ever need.  Restaurants use very small amounts of pickled red onions on hundreds of dishes. On hamburgers? Yep. On Chicken Liver Pate?  Oh for heaven sakes, yes.  They are good thrown into many Salads, on Tacos, in Vegetables, and really about anything else you might imagine.  Be sure to use the juices too as they can be incorporated into a salad dressing for a really tasty and unexpected zing.

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.

Pickled Red Onions
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Ingredients
  1. 1 Large or 2 Smaller Red Onions
  2. ½ C Apple Cider Vinegar (Braggs)
  3. ¾ C Boiling Water
  4. 3 T Allulose***
  5. 10 Peppercorns
  6. 8 Cloves
  7. 1 t Salt
Instructions
  1. Slice onion thinly 1/16th” (I use a mandoline which I feel is an absolutely must have tool).
  2. Bring water to boil.
  3. Stuff onions and all rest of ingredients into 2-3 cup container.
  4. Add boiling water, cap and leave on countertop for several hours.
  5. Refrigerate.
  6. No nutritional panel since you will probably only be using 5-6 threads of this at a time. It's a free food.
Notes
  1. The picture of the mandoline above is a Norpro. This company makes good quality products that don't cost an arm and a leg.
  2. Don't worry if liquids don't cover everything to begin with. As the onions soften they will shrink and melt into the juices.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Caesar Salad

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Keto Caesar SaladKeto Caesar SaladKeto Caesar SaladKeto Caesar Salad. I once waited tables in a fancy-dancy restaurant in Denver where we cooked fancy-dancy foods tableside and Caesar Salad was one of them. The maitre d’ would come to the table with his well stocked cart and we as the wait-staff had to just stand there twiddling our thumbs until he was finished, and then serve the salads. Well…it didn’t take me long to decide it might be a good way to up my tips (it did) if I did my own salads table-side…and it also didn’t take long for the other wait-staff to ask me to do their table-side cooking for them too. So in many of my years in the restaurant biz I have made my share of keto Caesar salad. Table-side or otherwise.

This is only my rendition and there are many. It is a bit easier than table-side as I now make it in my small Cuisinart.  It is said that Shrimp/Crab Louis/Dressing is the “king” of salads and I say Caesar Salad stands right next to it.

I don’t always advocate chopping lettuce with a knife because it causes the lettuce to “rust” quickly (it is better torn) but in this case it will be used relatively quickly so for convenience I do use a knife.

Lastly, yes, I do use a raw egg. Since you can’t teach an old dog new tricks, and I have been eating raw eggs all my 70+ year old life, I am not about to change. Anyway, somewhere along the line “they” and I have never figured out who “they” are, but in this case probably some bureaucratic idiot(s) who decided all eggs should be pasteurized. So what’s the fear now? But hey, if it still makes you squeamish-use mayo and yuck.

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.

Caesar Salad Dressing
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Ingredients
  1. 1 Whole Egg
  2. 3 T Fresh Lemon Juice
  3. 1 t Crushed Garlic***
  4. 1 t Dijon Mustard
  5. 1 t Worcestershire Sauce
  6. 2 t Anchovy Paste
  7. ½ C Olive Oil
  8. ½ C Parmesan Cheese
  9. 1 Large Or 2 Small Heads Crispy Cold Chopped Romaine Lettuce (12-16 C)
  10. Cracked Pepper
Instructions
  1. DRESSING
  2. Put first 6 ingredients in processor, slowly add oil and then add the Parmesan cheese, it will thicken a bit.
  3. SALAD GREENS
  4. Cut off tips of head (if badly wilted). Holding the bottom of the head score the leaves several times, turn 90 degrees and cut to desires piece sizes-optimally about 1½”. Put into sink of cold water and swish it around. Drain the sink, shake off water, put is a bowl, cover with film, and put in the fridge for at least an hour. Any excess water will settle at the bottom. This will be the second crispiest lettuce ever (iceberg always wins) and no, you do not need ice. That crispy iceberg & romaine you get in a restaurant? Well, that’s how they do it-by the tubful. And waste-not want-not, I use the whole head.
  5. 6-8 Servings: Salad & Dressing
  6. 222 Calories, 3.2g Protein, 21.4g Fat, 4.1g Carbs, 2.0g Fiber, 2.2g Net Carbs
  7. 6-8 Servings: Salad, Dressing, & Chicken
  8. 351 Calories, 26.0g Protein, 42.1g Fat, 4.1g Carbs, 2.0g Fiber, 2.2g Net Carbs
  9. If wanted-add 3 oz. sautéed & sliced chicken breast and lay across salad which will add nothing more than 129 calories & 22.8g protein.
  10. ASSEMBLY
  11. In large bowl toss lettuce with the dressing and add more cheese if wanted.
  12. Plate, put lots of cracked pepper on top and serve with a side wedge of lemon.
Notes
  1. Yes, I must confess I use anchovy paste. What’s not to love? Use what you need & stick it back in the fridge. It lasts forever. There are a few things I use for convenience and this is one of them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto ZeroCarb Buffalo Wings

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Keto ZeroCarb Buffalo WingsKeto ZeroCarb Buffalo WingsKeto ZeroCarb Buffalo Wings.  These are the Buffalo Wings I have been making for the last 30 years.  It is taken from Chef John Vyhnanek a chef, author, and instructor for Boston University’s culinary arts program.  In the past I had tried many other hot wings sauces and for me this is absolutely, by far, the best.  You can’t get lower than keto zerocarb buffalo wings.

I find that I need only about ½ of the hot sauce recipe for about 3 lbs. of wings but the rest of it will last in the refrigerator forever…or at least until the next time you make wings.  I serve these wings with my Bleu Cheese Dressing or Ranch Dressing and of course fresh celery sticks. We tend to kind of pig out on these puppies and even as old as I am I can sometimes easily eat 1 lb. all by myself…oink, oink.

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.

Buffalo Wings
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Ingredients
  1. ¾ Lbs Split Chicken Wings Per Person
  2. 2 T Melted Butter
  3. Salt
Sauce Ingredients
  1. 3 Oz Tabasco Sauce
  2. 3 T Butter
  3. ¼ t Cayenne Pepper
  4. ¼ t Black Pepper
  5. ¼ t Salt
  6. ½ T Lemon Juice
  7. ½ T White Vinegar
  8. 1 t Dijon Mustard
Directions For Wings
  1. Preheat oven to 400°.
  2. Line up wings on a parchment lined sheet pan, brush with melted butter, sprinkle with salt, and put into hot oven.
  3. Bake 40-45 minutes or until crispy and golden brown & delicious.
Directions For Sauce
  1. Combine all sauce ingredients except butter and heat just slightly. Remove from heat and whisk in butter 1 T at a time. If you have gotten your ingredients too warm after adding your butter the sauce may “break” and this will not matter one bit. Don’t worry about it.
  2. Remove wings to a stainless bowl, spoon several T of sauce over them and toss well. It will take less sauce than you think and any sauce in the bottom of the bowl is basically lost and all this of course depends on the number of people you are serving. I find I can get a maximum of 3 lbs. wings on a crowded sheet pan and the sauce is perfect for 3 lbs.
  3. I am not listing carbs, protein, etc. because this is essentially a zero carb meal.
Notes
  1. If you find the sauce too spicy (it's not) this can be remedied a bit by adding more butter.
  2. If you prepare your pan as described above there is very little clean up as all you have to clean is your Silpat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Hamburger

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Keto HamburgerKeto HamburgerKeto HamburgerKeto Hamburger. And you thought you couldn’t have a lowcarb keto hamburger anymore?  Well think again-you certainly can!  I use a smoked cheddar cheese. Dorset Red and comes from Ford Farms in Dorset, England.  This is the real deal and by far the best smoked cheddar I have ever eaten. Lettuce too much, skip it and add pork skins as a side. If you really think you need a bun you can make them from Carbalose Flour Bread

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.

Hamburger
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Ingredients
  1. ¼-⅓ Lb Hamburger 20% Fat
  2. 2 Oz Cheddar Cheese Good Quality (Smoked)
  3. 2 Bacon Sliced and Cooked
  4. 1½ C Chopped Lettuce (Any Kind You Like)
  5. ¼ C Tomato Diced
  6. ¼ C Onion (Purple Or Yellow) Sliced Or Diced
  7. 2 T Mayonnaise
  8. ¼ t Maggi Seasoning (More To Taste And Optional)
  9. Lawry’s Salt
Directions
  1. Form a patty and sprinkle both sides with Lawry’s salt.
  2. Cook to desired temperate.
  3. When burger is almost finished top with bacon, then cheese and cover to melt.
  4. While burger is cooking cut lettuce, tomato, and onion. Add mayo and mix.
  5. Plate hamburger with your toppings or salad to the side.
  6. Voila! A bunless hamburger with everything you usually put ON a hamburger.
  7. 1 Serving
  8. 821 Calories, 48.3g Protein, 67.1g Fat, 6.1g Carbs, 2.2g Fiber, 3.9g Net Carbs
Notes
  1. I cut a piece of burger and eat it with a bite of “toppings”.
  2. This can of course be served with your favorite dill pickles.
  3. You can also mix a little mustard, low carb ketchup or both into your toppings.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pork Tenderloin-Dijon Garlic Rosemary Glaze

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Low Carb Pork Tenderloin-Dijon Garlic Rosemary Glaze Low Carb Pork Tenderloin-Dijon Garlic Rosemary GlazeLow Carb Pork Tenderloin-Dijon Garlic Rosemary GlazeLow Carb Pork Tenderloin-Dijon Garlic Rosemary GlazeLow Carb Pork Tenderloin-Dijon Garlic Rosemary Glaze. These are the first pictures I have done for this recipe because for many years I have purchased pork tenderloin from my local butcher shop, the pigs are only about 200-220 lbs., hence the tenderloins are only about 8-10 oz. which for me is perfect but not to slice twice, stuff, and bake.  I bit the bullet and bought a conventional tenderloin just to take pics.  I also now use Natural Directions Organic Dijon Mustard and as you can see it does not hold up as well as it is a bit thinner than Grey Poupon so the little crowns look kinda bare.  Not to worry, the taste is absolutely terrific.  I do eat this from time to time but now I just dip a bite of meat into the sauce and if you are looking for a garlicky piquant meal then this low carb pork tenderloin-dijon garlic rosemary glaze is gonna do it for you.

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.

Pork Tenderloin/Dijon Garlic Rosemary Glaze
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Ingredients
  1. 1 Large Pork Tenderloin
  2. ¼ C Dijon Mustard
  3. 3 T Allulose***
  4. 2 t Crushed Garlic***
  5. ½ t Dried Crushed Rosemary
Directions
  1. Make two scores (one left and one right of center) about ½” deep lengthwise on top of the tenderloin and spread the glaze into the furrows.
  2. Bake tenderloin in a preheated 350 degree oven for 45 minutes.
  3. Let rest 5-7 minutes and slice into ¾” medallions which should look like little crowns.
  4. Serves 2-3
  5. 296 Calories, 66.7g Protein, 18.7g Fat, 1.2g Carbs, .2g Fiber 1.0g Net Carbs
Notes
  1. I have a confession. I cook my pork to just a little under medium. I definitely want it pink in the center. If you do not then cook it 5-10 minutes longer.
  2. If you want to feed more than two-three people then a boneless center-cut pork loin is best cut for this.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tartar Sauce

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Keto Tartar SauceKeto Tartar SauceKeto Tartar SauceKeto Tartar SauceKeto Tartar Sauce is such a subjective taste for everyone. This keto tartar sauce is an “original” recipe used in a seafood house I once worked in and I have always loved it.  I think the secret is once again, the grated onion.  I have made it keto with the addition of  Sugar Free Mt. Olive Sweet Relish which can be found on the Netrition website.  The original recipe started with 4 gallons of mayo so this is a real cut down.

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.

Tartar Sauce
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Ingredients
  1. 1 C Mayonnaise
  2. ½ C Low Carb Sweet Relish***
  3. 2 T Grated Onion
  4. 2 T Lemon Juice
  5. 1 T Worcestershire Sauce
Directions
  1. Mix all ingredients and refrigerate.
  2. 12 Servings
  3. 122 Calories, .2g Protein, 13.2g Fat, 0.7g Carbs, 0,0g Fiber, 0.7g Net Carbs
Notes
  1. The grated onion is key to success here.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Rosemary Aioli

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Low Carb Rosemary AioliLow Carb Rosemary AioliThis Keto Rosemary Aioli was part of an appetizer I first served long ago and far away as part of a catered 25th wedding anniversary affair for two people.  The setting was Virginia in August, on a 60 acre farm down by their water spring surrounded by huge beautiful trees.  Now get this; it was a surprise from the husband to his wife.  How cool is that? Formally set table and I even printed fancy menus.

I had eaten the appetizer recipe many times much to my own gustatory delight, but can no longer do so because of the carb content, but the keto rosemary aioli …I have used it ever since.  It is literally good on a brick but probably best served on the side with rack of lamb, a good steak, or prime rib. This recipe is a couple places on the internet but it is so good and I use it so often that I am putting it here.

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.

Rosemary Aioli
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Ingredients
  1. ¾ C Mayo
  2. 1 T Lemon Juice
  3. 1 T Balsamic Vinegar
  4. 2 t Dijon Mustard
  5. ¾ t Dried Crushed Rosemary
  6. ½ t Crushed Garlic
Instructions
  1. Whisk all ingredients in small bowl to blend.
  2. Refrigerate for several hours to allow the flavors to marry.
  3. 8 Servings
  4. 140 Calories, 0.1g Protein, 15.2g Fat, 0.7g Carbs, 0.1g Fiber, 0.6g Net Carbs
Notes
  1. Recipe from a November 2000 Bon Appetite
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cranberry Orange Relish

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Low Carb Cranberry Orange RelishCranberry Orange RelishThis Low Carb Cranberry Orange Relish is so easy to make it’s pathetic. It is also pathetically good.  With leftovers you can make Cranberry Orange Mousse and Cranberry Orange Cream Cheese Pie. This is not just for Thanksgiving anymore. I buy bags and bags of cranberries and freeze them so we can eat it whenever we want. It is easy enough to cut this recipe in half if you don’t want so much at one time…but you will.

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.

Cranberry Orange Relish
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Ingredients
  1. 1 12 oz. bag fresh or frozen cranberries. If frozen only thaw slightly before processing.
  2. 1 Medium Honeycrisp or Granny Smith apple peeled, seeded and rough chopped
  3. 20 Drops EZ-Sweetz*** or to taste
  4. 1 T Orange Extract
  5. 1 C Water
Instructions
  1. Put cranberries and apple chunks in food processor and pulse until you have small pieces. Do not over-process. Transfer to saucepan, add water and simmer about 10-15 minutes.
  2. Add orange extract and sweetener, cool and refrigerate. Good luck eating ¼ cup-it is very easy to eat a whole lot of this stuff but hey, even ½ cup only has 7½g net carbs.
  3. 12 ¼ C Servings
  4. 21 Calories .2g Protein, 0.0g Fat, 5.2g Carbs, 1.5g Fiber, 3.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Coleslaw

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Low Carb ColeslawLow Carb Coleslaw. I have served this to-die-for low carb coleslaw to unsuspecting people who think it is the best slaw they have ever eaten-little did they know.  Great for a picnic-indoors or out. Perfect with Southern Deep Fried Chicken, and Guacamole Egg Bombs.

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.

Coleslaw & Dressing
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Ingredients
  1. ½ C Mayo
  2. ½ C Sour Cream
  3. 1½ T White Vinegar
  4. 1½ T Lemon Juice
  5. 1 T Grated Onion
  6. 2 t Celery Seed
  7. 1 t Dry Mustard
  8. ½ t Paprika
  9. ¼ t Salt
  10. ¼ t Pepper
  11. 5 Drops EZ-Sweetz Liquid Splenda***
  12. 1 Medium To Large Head Cabbage Finely Shredded
Instructions
  1. Mix all ingredients except shredded cabbage and check for taste. If you like it sweeter, add more Splenda, 1 drop at a time.
  2. Add in cabbage and toss to coat. I use a mandoline which makes your slaw slices fine and evenly cut.
  3. This slaw will not ‘weep’ much liquid because there is very little salt and no sugar in it.
  4. Serves 8
  5. 250 Calories, 2.5g Protein, 23.3g Fat, 7.5g Carbs, 3.0g Fiber, 4.5g Net Carbs
Notes
  1. If you have a little dressing left over, it saves quite well in the refrigerator or...it makes a really good salad dressing and pairs well with avocados and tomatoes.
  2. A little tip here: To get the finest cutting, it’s best to start shredding at the top of the cabbage and work down to the core, then take out the core and then finish shredding. Don’t worry about taking the outer cabbage leaves off if they are still a bright green as they add great color. You’re going to end up with a lot of shredded cabbage but as the dressing is mixed into it, it will “shrink”.
  3. I love the piquancy of the mustard-grated onion-sweetness combination and if you don’t, then by all means adjust accordingly.
  4. I eat at least 4-5 helpings of this a week and have it in the refrigerator almost all the time during the summer.
  5. Notice I do not use slaw mix. Slaw mix has carrots in it and for anyone watching their carbs, carrots are little sugar bombs so I steer clear of them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Powerhouse Muffins

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Low Carb Powerhouse MuffinsLow Carb Powerhouse Muffins. I used to make 24 of these Powerhouse Muffins everyday for a restaurant-catering company I worked for and people stood in line to get them when they were delivered.  They were so good that I adapted them to low carb-and they are still so good.  I hope you’ll agree.

 

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.

Powerhouse Muffins
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Put Into Large Bowl In Order
  1. 2 Small Grated Zucchini
  2. 1 Small Grated Yellow Squash
  3. 1 Grated Carrot
  4. ½ C Grated Granny Smith Apple
  5. 1 C Wheat Bran
  6. 1 C Allulose***
  7. ¾ C Almond Meal
  8. ½ C Coconut Flour
  9. ¼ C Golden Flaxseed Meal
  10. ½ t Salt
  11. ¾ t Soda
  12. 2 t Cinnamon
  13. 1 T Grated Orange Peel
  14. ½ C Desiccated Coconut
  15. ½ C Chopped Pecans
Mix
  1. 2 Eggs
  2. ½ C Melted Coconut Oil (Butter Will Work As Well)
  3. 1 T Vanilla
  4. 1 T Orange Extract
  5. 2 T Molasses
  6. ⅓ C Allulose***
Instructions
  1. Pour wet ingredients over dry ingredients and toss until just mixed.
  2. Spray a non-stick medium size muffin pan. I use a USA Crown Muffin Pan-It is the absolute perfect size for all kinds of muffins.
  3. Use a heaping, and I do mean heaping size #16 Scoop. This is a ¼ cup scoop but if you try to use a ¼ cup it will not be enough to fill the muffin-hole space and you will have extra batter-not good.
  4. Bake at 325 degrees 30 minutes then let rest 10-15 minutes on counter. They need to set and if not, the top may come off...and you'll have to gasp...eat it.
  5. Gently take out of pan.
  6. These are terrific slathered with butter for breakfast.
  7. 12 Super Healthy Medium Size Muffins
  8. 260 Calories, 6.3 Protein, 18.4g Fat, 17.4g Carbs, 8.5g Fiber, 8.9g net carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Hazelnut Parmesan Crackers

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Low Carb Hazelnut Parmesan CrackersLow Carb Hazelnut Parmesan CrackersKeto Hazelnut Parmesan Crackers. Being as I live in Oregon, the hazelnut capital of the country, I thought I would try to make crackers with them.  I have tried various almond meal crackers and I didn’t like them.  I first made the recipe using hazelnut flour but the truth is that I find that the skins are bitter (probably just me) and Bob’s Red Mill hazelnut flour is ground with the skins on. (I called to verify this).  Now I boil whole nuts in water & baking soda and actually peel my own. Here is a  Video showing exactly how to peel your hazelnuts and this is just another mindfulness practice for me.  It takes a long time, I enjoy it, and I am glad when the last nut is done. For those of you who do not want to take the time to peel your nuts you can buy already blanched hazelnuts nuts Here. I have never ordered from them so cannot attest but it is an alternative.

It may seem counter-intuitive to toast nuts you are going to grind and toast as crackers but it works for me and then all my nuts are toasted to use as I wish and the smell of roasting hazelnuts…Oh boy, Oh boy.

Most often, as I am cooking, I do not follow any kind of recipe and a lot of times I ‘smell’ herbs & spices and if they smell good at the time I throw some in and that is what happened with these crackers.  Everything smelled good.  But there was a problem.  As is my custom, I did not write anything down and I couldn’t remember what I had put in them from time to time.  Yikes!  So…I made them again the other day and this time I dutifully wrote everything down and hoped for the best and they may not be the best but they are darn sure close.

We eat keto hazelnut Parmesan crackers with lots of things.  Chicken Liver Pate, (as shown is the picture) Salmon Mousse, Tapenade, Zippy Clam Dip, Ham Salad, Caramelized Onion Dip, plain old cream cheese, smoked oysters, and sometimes just naked as a jaybird.  Enjoy.

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.

Hazelnut Parmesan Crackers
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Ingredients
  1. 2 C Hazelnut Flour (Meal)
  2. 1 C Parmesan Cheese
  3. 4 T Sesame Seeds
  4. 2 T Poppy Seeds
  5. 2 t Chili Powder
  6. 1 t Garlic Salt
  7. 1 t Dried Crushed Rosemary
  8. 1 t Onion Powder
  9. ½ t Marjoram
  10. ½ t Thyme
  11. ½ t Oregano
  12. ½ t Pepper
  13. ¼ t Salt
  14. 3 Egg Whites
Instructions
  1. Preheat Oven to 250°
  2. Combine all ingredients except egg whites.
  3. Beat egg whites to combine, add to dry ingredients and mix thoroughly.
  4. Place your Silpat on the back of a ½ sheet pan. (It will fit perfectly)
  5. Evenly crumble mixture onto Silpat leaving 2” around edges and cover with film.
  6. Roll very thinly all directions to completely cover Silpat.
  7. Edges will be ragged-don’t worry about it. Cut them off and roll them into your rectangle.
  8. Using a pizza cutter (I use my bench scraper), score into 1½ x 2 inch cracker rectangles 6 cuts by 7 cuts.
  9. Bake for 1½ hours. Cool in turned off oven.
  10. When cool break at scoring.
  11. Yield 56 Crackers
  12. 40 Calories, 1.8g Protein, 3.2g Fat, 1.0g Carbs, .5g Fiber .5g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chicken Liver Pate

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Keto Chicken Liver PateKeto Chicken Liver PateKeto Chicken Liver Pate. Many restaurants serve Chicken Liver Pate & terrines and charge an arm and a leg but you can make them for pennies.  Chicken livers are cheep, cheep, cheep. You might see it served looking like a thin slice of bread because it is mostly made in loaf pans and then served with toast. This keto chicken liver pate is food for the Gods.

As you look at this recipe you may say what?…juniper berries?  The answer is a resounding yes.  They are the secret ingredient and make the difference between a good chicken liver pate and a great one.  You can eat this, love it, and if you didn’t know the berries were in it you would most likely not be able to identify or name the flavor but you will sure taste it.

Low Carb Chicken Liver PateI often serve this on Hazelnut Crackers.  If you want to doll it up for a party or just gild the lily for yourself you can stick capers into the pâté and put three or four strands of Pickled Red Onions on top.

For the more traditional restaurant style make yourself some Carbalose Flour Bread, toast it, butter it, and top with pate, capers and Pickled Red Onions.

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Chicken Liver Pate
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Ingredients
  1. ½ Lb Chicken Livers
  2. 2 Shallots Diced
  3. 1 t Garlic Paste
  4. 1 Bay Leaf
  5. ½ t Dried Thyme
  6. 8 Crushed & Minced Juniper Berries
  7. ¼ C Water
  8. ½ C Heavy Cream
  9. 3 T Soft Butter
  10. 1 T Brandy Or Cognac
  11. ½ t Salt
  12. ¼ t Pepper
Directions
  1. In a medium saucepan, combine the chicken livers, shallots, garlic, bay leaf, thyme, salt, pepper, juniper berries, and water. Heat on medium-low and cook, uncovered and stirring occasionally, until the livers are barely pink inside, about 3 minutes and the water is almost gone.
  2. Remove the livers, add cream & brandy, bringing to a simmer until slightly thickened.
  3. Remove from heat and discard bay leaf.
  4. Transfer everything to a food processor; process until coarsely pureed. With the machine on, add the butter, 1 tablespoon at a time, until incorporated. season with salt and pepper to taste and process until completely smooth. Scrape the pâté into 2 or 3 ramekins for guests to share or as you can see in the picture, for us I use that brown bowl you see. Press a piece of plastic wrap directly onto the surface and refrigerate until firm.
  5. Serve semi-chilled.
  6. Serving Size 1 T
  7. 24 Servings
  8. 45 Calories, 1.9g Protein, 3.9g Fat, 0.6g Carbs, .0 Fiber, 0.6g Net Carbs
Notes
  1. What I do. I fix chicken livers for dinner the night before and make an extra ½ pound for the pâté. I salt and pepper them, dredge in peanut flour, and fry them in ½ olive oil and ½ butter and no, they do not taste like peanuts.
  2. This pâté is one of those foods that is better after sitting in the fridge for at least 4-6 hours and if you can keep your hands off of it a couple of days even better. This allows plenty of time for the flavors to mellow and come together.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/