Tag Archives: paleo

Keto Crack Pie

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Keto Crack PieKeto Crack PieKeto Crack PieKeto Crack Pie or maybe we should call this Keto Crack Pi. You know, I have so many keto~low carb~diabetic friendly recipes on this site that it is now fun to take some ridiculously high carb dish and ketofy it and this is one of them.  I was watching a series on Netflix called Chef’s Table and two of the (many-30?) chefs highlighted are David Chang & Christina Tosi.  If you want the whole story you will have to watch it on Netflix but I will say the whole series has been an absolute knockout.  Does Keto Crack Pie taste like the famous Momofuko or Milk Bar crack pie?  I don’t know because I have never had it for comparison but as far as keto goes this is good and I mean really good and it takes such a small piece to satisfy any sweet tooth.  From some of the reviews of the Original Milk Bar Crack Pie people say it is ridiculously sweet so I have toned that down but the essence is still there. Before I could even think about trying to make this I had to get coconut milk powder to replace regular milk powder which I wouldn’t use in a million years.  Good heavens, by adding water it’s like drinking a candied broth.  About the only things my Keto Crack Pie have in common with the original are egg yolks, butter, heavy cream, & vanilla extract.

So comparing apples to apples and using their picture for 8 servings these are the nutritional facts per slice:

534 Calories, 4.9g Protein, 32.5g Fat, 68.2g Carbs 1.0g Fiber 67.2g Net Carbs

Mine’s keto and theirs is um…a monstrosity.

I did not do well with dinner the day I made this.  As soon as I had taken the pics I could use, I ate that piece of pie.  It was about 1:30 in the afternoon and the stupid thing was so darned good and beyond my expectations that…I ate another piece and boom~I was a goner.  Had a glass of wine and called myself good to go with…no dinner.

How it looks and tastes:  I hope you can see how it looks. Color is a bit darker that a pumpkin pie. The filling is a very intense brown sugar flavor and not too unlike my Walnut Pecan Tart but maybe “lighter”?  I guess my best description can only be~heavenly.  Oh, did I mention, it’s easy?  Yeah well, it’s easy too. Update:  After having been in the refrigerator a little over 24 hours the pie has become very dense and not too unlike a thick New York Cheesecake.  Still tastes like a seriously rich and fabulous caramelly brown sugar pie.

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.

Keto Crack Pie
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Crust
  1. 1 C Almond Flour
  2. ⅓ C Ground Pecans
  3. ¼ C Allulose***
  4. ¼ C Melted Butter
Filling
  1. ½ C Softened Butter
  2. 1 C Allulose***
  3. 3 Drops Liquid Sucralose*** (Just Omit To Keep it Paleo)
  4. 2 T Coconut Milk Powder
  5. ½ C 40% Heavy Cream or Coconut Cream (Paleo)
  6. ¾ t Vanilla Extract
  7. 4 Room Temperature Egg Yolks
Crust
  1. Preheat oven to 340°.
  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. Press into an 8" glass pie dish. Blind bake crust 12-15 minutes at 350° and then “tamp down” as it will puff up. Return to oven for about 5 additional minutes or until it starts to just turn slightly brown.
  6. Cool Crust Completely
Filling
  1. Preheat oven to 325°.
  2. Cream butter and coconut milk powder, mix in heavy cream, vanilla extract and Sucralose (if using).
  3. Slowly add Allulose.
  4. Add egg yolks all at once and mix just to blend.
  5. Mixture should be very thick, almost like a mousse.
  6. Spread evenly into cooled baked crust.
  7. Don't open the oven door until you are ready to take out the pie.
  8. Bake 17-18 minutes, turn down oven to 300° and bake another 8-10 minutes or until very puffy and light crusty brown on top. Turn off oven, leaving pie in for 5-10 more minutes. Don't worry it will collapse as it cools.
  9. Cool completely and refrigerate at least a couple of hours. If you can leave it alone, overnight is even better and uh, good luck on that one.
  10. 8 Servings
  11. 369 Calories, 5.2g Protein, 37.4g Fat 4.5g Carbs, 2.0g Fiber, 2.5g Net Carbs
Notes
  1. The original pie is dusted with powdered sugar and I just used a little bit (about ½ t) of the coconut milk powder.
  2. I have now made this pie for a second time using coconut cream and although it is good, the heavy cream wins-hand down.
  3. 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.
  4. 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.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Black Beanless Soup

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Low Carb Black Beanless SoupLow Carb Black Beanless SoupLow Carb Black Beanless Soup.  Finding myself a bit under the weather and not wanting to come up with a dinner, I decided to try to come up with a new soup.  Whoever knows what appeals to someone who is miserable but black bean soup came to mind and the idea of my having black beans, or any other beans for that matter was a joke but I wanted something with a strong cuminy flavor.  I already had all the common vegetables in the fridge so…I got them out and started this so easy low carb black beanless soup recipe.  If I had half a brain the day I did this I would have put some shredded pork into it but since the brain had gone missing, I missed my opportunity.  It is however something I would highly recommend and will not add any carbs. Not many calories but the flavor is…terrific.

This is going to make a pot-load of soup so either make ½ the recipe or make it for a large crowd.  Remember, I made this because I was sick and going to eat it for more than several days and…I only made a ½ recipe.

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

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

Black Beanless Soup
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Ingredients
  1. 4 Slices Bacon (About ¼ Lb) Sautéed & Crumbled (Reserving Bacon Grease In Pan)
  2. 2 C Riced Cauliflower
  3. 1 C Finely Chopped Celery (About 2 Large Ribs)
  4. 1 C Finely Chopped Red Pepper
  5. ½ C Finely Chopped Onion
  6. ½ C Finely Chopped Carrot (About 1 Small)
  7. 4 C Water (Or Chicken Stock)
  8. 1 T Chicken Base***
  9. 1 T Cumin + More To Taste
  10. 1 T Pickled & Chopped Jalapenos
  11. 1 T Pickled Jalapeno Juice
  12. 2 t Crushed Thyme
  13. One Can Small Diced Tomatoes
  14. 1 Sliced Avocado (Garnish)
  15. Green Onion Tops (Garnish)
  16. Lime Wedges (Garnish)
  17. Cilantro (Garnish)
  18. Dollop Crème Fraiche Or Sour Cream (Optional As Garnish)
  19. Freshly Ground Pepper
Instructions
  1. In a large pot sauté bacon, remove, reserving grease.
  2. Add celery, red peppers, onions, carrots, & thyme and sauté 8-10 minutes.
  3. Add water, chicken base, (or stock) riced cauliflower, cumin, jalapenos & juice, and the juice from the tomatoes + ½ of the tomatoes, reserving the rest.
  4. Bring to simmer and cook until vegetables are soft.
  5. Take out about ½ of the vegetables, add back bacon, and with a stick blender, blend until mostly pureed. Add back vegetables and reserved diced tomatoes, bring to temperature, and garnish as desired.
  6. 8 Servings
  7. 65 Calories, 3.5g Protein, 2.6g Fat, 7.1g Carbs, 2.2g Fiber, 4.9g Net Carbs
Notes
  1. For added fat, drizzle a little olive oil over soup.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crispy Pork Belly

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Keto Crispy Pork BellyKeto Crispy Pork BellyLow Carb Crispy Pork BellyLow Carb Crispy Pork BellyKeto Crispy Pork Belly. When eating keto or zerocarb actually leads to crunchy. Oh, I don’t mean a bit of crunch, I mean probably the crunchiest food on earth-Pork Skin. The first time I ever had this most exquisite of foods was about 30 years ago.  We were on Vancouver Island in the Chinatown area of Victoria and ducked into some funky little hole in the wall restaurant.  You know how it is, nobody speaks English, I’m just trying to find out what this pork belly stuff is before I order some of it.  One thing led to another and with zero understanding of what I was ordering, I pulled down my pants, took a chance, closed my eyes, and ordered it anyway.  I am here to tell you that to this day I have never had anything that compared to that first bite of what we now call keto crispy pork belly.  I truly thought if there was a heaven, I had just entered the kingdom.  So…life happens and though from time to time I would try to find this pork belly again, I never did until one day…I decided to make my own. 

Now I have had and made my own chicharrones but they are not the same.  They are of course fabulous in their own right but absolutely not the same as a keto crispy pork belly even though they are both made with the same product.  Since I had come up with my own Low Carb Hoisin Sauce a while ago this had been percolating and I have had it more than a couple of times now.  Because I can, I serve it with hoisin but I wanted to not only make it very easy for you but to also give you the authentic Chinese version which is the easiest way imaginable.  And this is maybe one of the best things of all here:  These succulent little bits of keto crispy pork belly goodness can be…gasp…eaten with your fingers. If you don’t have the same Norpro tenderizer I have then you can use a fork to pierce the skin and it will just take a bit more time and elbow grease and some say you don’t even need to pierce the skin.

I have shown keto crispy pork belly with 3 pieces as an appetizer and 6 pieces as a dinner.  If you think you can eat more than 6 pieces, I would advise trying 6 pieces to begin with and then going for more.  It is tempting to eat more but an hour or two later they will sneak up on you and you will feel full beyond belief.  I mean let’s face it, you will be eating nearly all fat.

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.

Crispy Pork Belly
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Ingredients
  1. 1½-2 Lbs Skin On Slab Of Pork Belly (I Get Mine In A Vietnamese Grocery)
  2. ½ t Five Spice Powder
  3. ½-1 t Salt
Instructions
  1. Put pork belly meat side down on a plate lined with a paper towel leaving skin uncovered for 2-3 days. The skin will get really hard and this is what you want.
  2. On the day of cooking bring belly to room temperature.
  3. With skin up and using the tool shown or a sharp fork, pierce the skin many times.
  4. Turn belly skin side down and score into what will be 24 pieces. Not only does scoring aid in portion control, (who needs that anyway)? It also keeps it from humping or twisting.
  5. Mix, spread, & rub salt & powder into cuts over belly bottom only.
  6. Make an envelope out of foil and place belly skin side up inside. DO NOT COVER.
  7. Heat oven to 450°.
  8. Place belly into oven for 35 minutes and DON'T open the door.
  9. Turn down heat to 350° and continue cooking for another 30-40 minutes. Again DON'T open the door.
  10. Turn off oven and leave belly alone for another 15 minutes.
  11. Remove from oven and with skin side down and using a large knife, (chef's knife is best) begin cutting through the scores and into the skin. You are going to need a little pressure to push through the crispy skin.
  12. 8 Servings As Appetizer
  13. 240 Calories, 13.0g Protein, 21.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
  14. 4 Servings As Dinner
  15. 480 Calories, 26.0g Protein, 42.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. Don't go nuts with the five spice powder or salt. A little dab will do ya.
  2. If by some chance the skin is not totally crispy don't worry as all is not lost. You can turn on the broiler and broil for 1-2 minutes but be careful because at this point it is easy to scorch it.
  3. Of course you can use a larger slab of belly for more people.
  4. If you think you want the Norpro tenderizer, I ordered it through my local hardware store for $7.00. Not a well know item but I think most any hardware store can order it for you.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cilantro Lime Dressing

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Low Carb Cilantro Lime DressingLow Carb Cilantro Lime DressingLow Carb Cilantro Lime DressingLow Carb Cilantro Lime DressingKeto Cilantro Lime Dressing. This is of course delicious on any salad as a dressing but it is also good on tomatoes, avocados, and surprisingly, on strawberries which probably explains why the Strawberry Salsa is so good. It has many of the same flavors.

Not much to talk about here except to say this Keto Cilantro Lime Dressing will last a lot longer in the fridge than it will on your table.

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.

Cilantro Lime Dressing
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Ingredients
  1. 2 C Packed Chopped Cilantro
  2. ½ C Olive Oil
  3. 3 T Lime Juice
  4. 2 T Water
  5. 1 T Apple Cider Vinegar
  6. 2 t Allulose***
  7. 1 t Garlic Paste***
  8. 1 t Dried Oregano
  9. ¼ t Salt
  10. Freshly Ground Black Pepper
Instructions
  1. Put all ingredients in a small processor and process until cilantro is pulverized.
  2. 8 Servings
  3. 129 Calories, 0.3g Protein, 14.2 Fat, 0.7g Carbs, 0.4g Fiber, 0.3g Net Carbs
Notes
  1. Depending on how you use (drizzle) this dressing, it may yield more than 8 servings which is about 2 T per person. This may not seem like a lot but I don't think I used that much on either of the pictures shown.
  2. Refrigeration should solidify you olive oil so take it out before using, stir it, and leave it on the counter for ½ an hour or so.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cuban Beef

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Low Carb Cuban BeefLow Carb Cuban BeefLow Carb Cuban BeefLow Carb Cuban Beef or its Spanish name Ropa Vieja. Cuban Beef is considered by most as the national dish of Cuba and I am imagining it made with pork too.  I know the list of ingredients is long but it goes together very quickly and assuming you have a crock pot it is pretty much a dice, cut, and dump recipe. I do not have a crock pot and I do what I call Future Cooking (my meat) so I already have it when I need it for all kinds of things. This is what I did here, it is a bit different than the directions, and the outcome is exactly the same. I would suggest you sear your meat as the end product will be more flavorful but with all the great ingredients it’s flavorful on its own. Since I don’t do rice, low carb Cuban beef is perfect served with Cauliflower Grits or sautéed cauliflower rice.

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.

Cuban Beef
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Ingredients
  1. 2-2½ Lbs Thick Cut Chuck Roast
  2. 1 Thinly Sliced Onion
  3. 1 Thinly Sliced Red Pepper (Or Orange Or Green)
  4. 1 Thinly Sliced Yellow Pepper
  5. 2 T Garlic Paste***
  6. 1 T Paprika
  7. 1 T Dried Oregano
  8. 2 t Ground Cumin
  9. ⅛ t Allspice
  10. ⅛ t Ground Clove
  11. 1 t Pepper
  12. ½ C White Wine
  13. 1 C Water (+ More As/If Needed)
  14. 1 T Chicken Base*** (+More To Taste)
  15. 1 Can Small Diced Tomatoes
  16. 2 T Tomato Paste
  17. 2 Bay Leaves
  18. 1 Carrot Split
  19. 1 Stalk Celery Split
  20. 1 C Green Olives
  21. ½ C Roasted Red Peppers
  22. 2 T Capers
  23. 1 Cup Cilantro (Divided)
Instructions
  1. Sear room temperature meat. Set aside.
  2. Slice all vegetables, put into pot, reserving olives, roasted red peppers, capers, and cilantro.
  3. Sprinkle in spices and bay leaves.
  4. Pour in all liquids including tomato paste.
  5. Put meat into pot, cover and simmer for 3-4 hours or until beef pulls apart.
  6. Remove carrot and celery pieces then add olives, roasted red peppers, capers, ¼ C cilantro and bring to temperature.
  7. Serve either on a plate or in a bowl and garnish with remaining cilantro.
  8. 8 Servings
  9. 403 Calories, 33.2g Protein, 23.8g Fat, 6.6g Carbs, 1.7g Fiber, 4.9g Net Carbs
  10. 6 Servings
  11. 537 Calories, 44.3g Protein, 31.7g Fat, 8.9g Carbs, 2.2g Fiber, 6.7g Net Carbs
Notes
  1. I used pitted Castelvetrano olives because my grocery store sells them on their olive bar but whatever you buy, just be sure you get "pitted" olives.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
Keto~LowCarb Vegetables

Keto Cauliflower Couscous

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Keto Cauliflower CouscousKeto Cauliflower CouscousKeto Cauliflower Couscous.  Don’t think anyone can pinpoint the origins of couscous but it is generally thought to come from the North Western areas of Africa and the Moroccans like to call it their national dish.  I doubt many people make couscous from scratch any more and we all may have had couscous by a company call Near East at some time or another.

Now, a lot of couscous has dried fruits in it because they are predominate to the region. Well, I don’t eat much fruit and dried fruit is mostly just concentrated sugar so I did the next best thing which was to spice it and add nuts.  Keto cauliflower couscous is a very easy recipe and can be on your table in about 25-30 minutes. I used slivered almonds and they are totally interchangeable with pine nuts.

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.

Cauliflower Couscous
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Ingredients
  1. 1 Head Riced Cauliflower Or About 5-6 C
  2. ¼ C Olive Oil+More If Needed
  3. 1 T Garlic Paste***
  4. 1 T Dried Thyme
  5. 1 T Cumin
  6. ¼ C Lemon Juice
  7. ¼ C Pine Nuts Or ¼ C Slivered Almonds (Garnish)
  8. 2 T Za’atar (Garnish)
  9. ½ T Sumac (Garnish)
  10. 1 t Aleppo Pepper (Garnish) (Optional But Good)
  11. ½ t Salt
  12. ¼ t Pepper
Instructions
  1. Toast nuts in a dry pan until beginning to brown in spots.
  2. In large skillet heat and mix olive oil, garlic, thyme, and cumin.
  3. Add room temperature riced cauliflower and sauté until turning a light golden brown. You only need to stir every once in a while.
  4. Drizzle lemon juice over cauliflower, sprinkle with salt & pepper and give it one last good mixing.
  5. Put cauliflower in serving bowl, sprinkle with sumac, then za'atar and (Aleppo pepper flakes if using) and top with toasted nuts.
  6. Garnish with cilantro if wanted.
  7. 6 Servings
  8. 176 Calories, 2.7g Protein, 15.0g Fat, 6.9g Carbs, 2.6g Fiber, 4.3g Net Carbs
Notes
  1. Pine nuts would be indigenous to the dish but are expensive and I think toasted slivered almonds are a really good sub.
  2. I also used Aleppo pepper flakes because it adds a bit of wonderful zing but is not necessary.
  3. Heavenly.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cucumber Lime Mignonette

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Low Carb Cucumber Lime MignonetteLow Carb Cucumber Lime MignonetteLow Carb Cucumber Lime MignonetteLow Carb Cucumber Lime MignonetteLow Carb Cucumber Lime Mignonette.  This low carb Cucumber Lime Mignonette is good with pretty much any seafood.  If you like raw oysters, and I do, it is perfect doused on them.  The second time I made it, and when I was sure I liked the balance, I did it with a flash-fried calamari steak, hence the picture.  I know it’s good on shrimp but I didn’t take pictures so the next time….and now done.  I most often do not eat oysters at home as they are such a treat on the rare occasion that I eat out, but I will now buy some soon, just to pig out on them.  I have had some really good mignonettes and I have also had some pretty tasteless ones so you will have to decide which you think this is.  There’s a Bonus:  It also makes a fabulous salad dressing with the addition of olive oil.  You can’t see much of it but you sure will taste 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 Lime Mignonette
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Ingredients
  1. 3 T SugarFree Rice Vinegar
  2. 2 T Fish Sauce
  3. 1 T Lime Juice
  4. ¼ C Minced Cucumber
  5. ¼ C Minced Purple Onion (Or Shallots Are Great Too)
  6. 2 T Minced Jalapeno Pepper
  7. 2 T Allulose***
  8. 1 T Jalapeno Juice
  9. 1½ t Garlic Paste***
  10. Freshly Ground Pepper If Desired
Instructions
  1. In small bowl mix all liquid ingredients then add garlic and Allulose.
  2. Mince all appropriate veggies and add to liquids.
  3. Refrigerate for at least several hours.
  4. 6 Servings
  5. 6 Calories, .4g Protein, 0.0g Fat, 1.1g Carbs, 0.1g Fiber, 1.0g Net Carbs
  6. 8 Servings
  7. 4 Calories, .3g Protein, 0.0g Fat, 0.8g Carbs, 0.1g Fiber, 0.7g Net Carbs
Notes
  1. You are probably going to find yourself slurping any leftovers.
  2. The first time I made this I peeled the cucumber and the second time I did not. Do as you wish but it is much prettier with the peel left on. (See Pictures)
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Zaatar Sumac Eggplant

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Low Carb Zaatar Sumac EggplantLow Carb Zaatar Sumac EggplantLow Carb Zaatar Sumac EggplantLow Carb Zaatar Sumac EggplantKeto Zaatar Sumac Eggplant.  I love eggplant…any way I can get it.  I might guess, in some fashion or another I buy 2-3 lbs of eggplant a week and often just cube and sauté it in olive oil, and it is why you see it as a side dish on many of my dinner plates.  Both za’atar and sumac are readily available on the internet and always, always in a Middle-Eastern grocery store.  I use what’s called an “Aleppo” blend za’atar but the BIGGEST thing to look for is that it does not have wheat in it.  Wheat is only a filler, is not original, and definitely not needed. There is what’s called “green za’atar and for what ever it’s worth I don’t like it.  There are nearly as many za’atars as there are cooks in the Mid-East because it is served at every meal in some fashion or another and every woman has her own secret recipe. The Za’atar I use is pictured below.

You can dip vegetables, olives, and bread in it, you can sprinkle it atop labne, in dips (hummus) and it goes as well with meats and baked vegetables etc.  I use it liberally with my Lemon Chicken With Sumac & Za’atar. and it divine sprinkled on soups like Eggplant Soup and African Peanut Soup.  Anyway, I believe after you have gotten and had some of it you might wonder how you ever did without it.  Those bright red dots you see on the finished eggplant are Aleppo pepper flakes and again, now that I have them I put them on a LOT. OF. STUFF.  Oh, and one other thing.  You can see that Keto Zaatar Sumac Eggplant is cross-hatched so that each little diamond is its own succulent bite.

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.

Za'atar Sumac Eggplant
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Ingredients
  1. 2 Smallish Eggplants
  2. 6 T Olive Oil + More As/If Needed
  3. 2 T Za’atar +More To Taste
  4. 2 t Sumac
Instructions
  1. Preheat oven to 425°.
  2. Without trimming ends cut eggplants in half.
  3. With small paring knife and without cutting the side skin, make 1” crosshatch marks to bottom, again without cutting into skin bottom.
  4. Put olive oil into a small bowl and brush onto each eggplant half.
  5. Sprinkle ½ t sumac on each half.
  6. Sprinkle ½ T Za’atar on each half + more if wanted.
  7. Place on foil lined pan and bake about 30-35 minutes or until tender.
  8. 4 Servings
  9. 220 Calories, 1.3g Protein, 21.2g Fat, 7.8g Carbs, 3.1g Fiber, 4.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Garlic Mint Snow Peas

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Low Carb Garlic Mint Snow PeasLow Carb Garlic Mint Snow PeasLow Carb Garlic Mint Snow Peas.  These could not be much easier but they do pack a great flavor punch and slivered on the diagonal they cook very quickly.  I left these plain Jane but with the addition of a number of things you can change the flavor significantly.  Add a splash of tamari or fish sauce or maybe just something you have and like.  And if you happen to have Pili Nuts they are a great replacement for pine nuts with the same buttery high fat content. Low carb garlic mint snow peas are a light refreshing side dish to any 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.

Garlic Mint Snow Peas
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Ingredients
  1. 4 C Snow Peas
  2. 3 T Olive Oil
  3. 3 T Pine Nuts
  4. 1 T Crushed Garlic***
  5. 1 T Dried Mint
  6. Salt To Taste
Instructions
  1. Sliver snow peas on the bias.
  2. Add olive oil & garlic to hot pan, stir to mix and immediately add snow peas & pine nuts.
  3. Fry until beginning to brown.
  4. Plate or place in serving bowl, sprinkle with mint and salt to taste.
  5. 4 Servings
  6. 163 Calories, 3.0g Protein, 15.1g Fat, 6.6g Carbs, 2.3g Fiber, 4.3g Net Carbs
Notes
  1. This takes almost no time at all to sauté so best to do it last minute.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Red Pepper Walnut Relish

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Keto Red Pepper Walnut RelishLow Carb Red Pepper Walnut RelishKeto Red Pepper Walnut Relish.  Muhammara In Arabic, and this is the 2nd recipe I am posting using Aleppo Pepper Paste and also where I will attempt to explain it a bit more than in the Yogurt Walnut Dip.  Originally, Aleppo Peppers were grown and came from Aleppo, Syria and the picture on the right is a true pepper.

In Syria, with hundreds of thousands dead and livelihoods destroyed by the conflict, the loss of a spice might not seem like a big deal, but it’s not just a flavor, it’s history. “The Syrians are so accustomed to conflict, and at the same time so determined to maintain their traditions, they create spaces in their homes where they keep supplies. Most households retain a small supply of seeds, too.”  You can get what is call Aleppo pepper but it is not coming from Aleppo and almost certainly not even from Syria.  They are now mostly grown in Turkey and you know how it works.  They are going to probably crossbreed on their own (peppers tend to do that) and flavors will change depending on the soil they are grown in.

The Aleppo pepper has a moderate heat level of about 10,000 on the Scoville scale, with some fruitiness and mild, cumin-like undertones. Its flavor is similar to the ancho chile, but oilier and slightly salty as salt is often used in the drying process which I explained elsewhere and yes, don’t not make this because you don’t have access to a Middle-Eastern market.  Ancho chili powder makes a good stand-in with a near Scoville heat of a mildish jalapeno pepper. If you belong to Amazon you can get it there and also through Penzey’s Spices.

See Note Below:  I just bought some ancho chile powder, made a paste with it and whoa, it is pretty spicy so if you end up using it, try using only ½ T to begin with, taste, and add more if wanted.  You will need bread crumbs made from the Low Carb Carbalose Bread recipe and if you have never made it, now may be the time.  Nutritionals in this keto red pepper walnut relish do include using my bread crumbs.

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.

Red Pepper Walnut Relish
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Ingredients
  1. 1 C Toasted Then Ground Walnuts
  2. ½ C Carbalose Bread Crumbs
  3. 2 T Red Pepper Paste (Or Equivalent)
  4. 1½ T Lemon Juice
  5. 1½ T Olive Oil
  6. 1 T Allulose***
  7. 1 t Balsamic Vinegar
  8. ¾ t Cumin
  9. ¼ t Paprika
  10. ¼ T Salt
  11. 1 T Olive Oil (For Drizzling)
  12. ½ T Toasted Pine Nuts (Garnish)
  13. Assorted Low Carb Veggies
Instructions
  1. Toast and cool walnuts.
  2. Put first 10 ingredients into your processor and grind until fine and turns into a stiff mix. If it needs more olive oil drizzle more a bit at a time until desired consistency is reached.
  3. Press onto plate or into serving dish, drizzle with more olive oil and garnish with pine nuts.
  4. Serve with veggies and a small spreading knife.
  5. 4 Servings
  6. 262 Calories, 6.3g Protein, 24.7g Fat, 8.1g Carbs, 3.9g Fiber, 4.2g Net Carbs
Notes
  1. I wish you could have seen the two of us in the kitchen making this relish. I wanted to do it, scratch out the recipe on paper, and it was a little of this and a little of that until I finally got it. She is just as meticulous and picky about her food and I am about mine and she had zero problems correcting me. Whatever happened to respect for the elderly?
  2. If you end up using ancho powder add a little water & oil to make a paste and you can buy the paste-just make sure it does not have garlic in. I don’t have the paste (but then again I have the real deal) and apparently you can use it in all kinds of stuff.
  3. Nutritionals include bread crumbs.
  4. I don't think there is really any good substitute for red pepper paste. The ancho will give you heat but not the flavor.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cowboy Butter

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Low Carb Cowboy ButterLow Carb Cowboy ButterKeto Cowboy ButterKeto Cowboy ButterKeto Cowboy Butter. There are days, and I mean many of them, that I can barely wait to have dinner, and eating anything with this keto cowboy butter sauce is one of them. It should not be hard to imagine how good this sauce is.  All you have to do is look at the ingredients and let’s face it, butter and garlic are good on a brick but it really will go with about anything you want to dip into it.  Vegetables, breads, steak, chicken, seafood…I used chicken tenders for this go-round but um, you really can’t beat a great steak. Everything about this sauce is appealing.  Ingredients are not so different than a good Complex Compound Butter but a heck of a lot easier to fix.  No molding the butter or rolling it in film and waiting for it to get firm enough to slice. Both have their own roles but this keto cowboy butter is pretty immediate gratification.

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.

Cowboy Butter
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Ingredients
  1. 6 T Butter
  2. 2 T Garlic Paste***
  3. 1 T Dried Parsley
  4. 1 T Dried Chives
  5. 1 t Dried Thyme
  6. ¼ t Red Pepper Flakes
  7. ¼ t Paprika
  8. ¼ t Salt
  9. ¼ t Pepper
  10. ⅛ t Cayenne Pepper
  11. 1 T Lemon Juice (Only For Seafood)
Instructions
  1. Slightly melt butter.
  2. Add all ingredients to a small bowl and mix well.
  3. Serve in small individual dipping bowls.
  4. 4 Servings
  5. 166 Calories, 0.5g Protein, 17.3g Fat, 1.7g Carbs, 0.2g Fiber, 1.5g Net Carbs
Notes
  1. I serve this just barely warmed so most of it will stick to the food I am dipping into it.
  2. Add ½ T lemon if serving with fish.
  3. Yes, you can also just spoon it on before service.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pecan Brandy Bars

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Keto Pecan Maple Brandy BarsKeto Pecan Maple Brandy BarsKeto Pecan Brandy Bars.  I doubt you can truly get good perspective on the size (I did a 12 cut) of these Pecan Maple Brandy Bars but the taste? Holy Moly Batman, to die for.  I am getting sick of ruining my dinners.  Certainly one of the things we as bloggers need to do it taste a new recipe and for some reason, which probably has to do more with my prefrontal cortex, I am unable to wait until after my dinner to try a dessert.  Come on, I am 71 years old and I’m still acting like a child but I do have to say that most times it’s worth it and this was one of the times. A touch of brandy, a touch of maple and ooh la la.  They are enough to make you dance in the streets. Sheesh, I have 60 lowcarb, keto, and paleo dessert recipes on this site and I have had a lot of good high carby desserts in my time but, these keto pecan brandy bars have gone to the top of my favorites list.  Oozy, gooey, chewy goodness.

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.

Pecan Maple Brandy Bars
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Crust
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ C Allulose***
  4. ¾ C Melted Butter
Filling
  1. 2 Eggs
  2. ¾ C Allulose***
  3. ½ C Melted Butter
  4. ¼ C SugarFree Maple Syrup***
  5. 2 T Heavy Cream
  6. 1 t Vanilla Extract
  7. 2 T Brandy
  8. 1¼ C Chopped Pecans
Crust
  1. Preheat oven to 340˚.
  2. Mix all ingredients and press well into an 8"x8” cake pan.
  3. Blind bake crust 12-15 minutes and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn just ever so slightly brown. If it has puffed up again knock it back down.
  4. Leave oven on.
Filling
  1. Add eggs, Allulose, syrup, melted butter, vanilla to medium bowl & beat until smooth.
  2. Add heavy cream & brandy, and mix thoroughly.
  3. Fold in nuts, pour into pan, and bake for 25-30 minutes. Bars will puff up and then fall when removed from the oven and should just giggle ever so slightly in the center.
  4. Put on rack and cool completely.
  5. For the very best results cover and refrigerate for at least 4-5 hours as the bars will get really chewy, thick and dense.
  6. 16 Servings
  7. 325 Calories, 5.5g Protein, 33.0g Fat, 5.3g Carbs, 2.9g Fiber, 2.4g Net Carbs
  8. 12 Servings
  9. 433 Calories, 7.3g Protein, 43.9g Fat, 7.0g Carbs, 3.9g Fiber, 3.1g Net Carbs
Notes
  1. Bars are as chewy and dense as the best brownie you have ever eaten.
  2. Absolutely no need to grease pan as the crust has so much butter in it. The bars will come out slicker than a whistle.
  3. 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, oligosaccharides or food grade glycerin(e) and one of them is they are not as low in carbs as you may have been lead to believe.
  4. 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.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/