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Keto Sticky Toffee Pudding

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Keto Sticky Toffee PuddingKeto Sticky Toffee PuddingKeto Sticky Toffee PuddingKeto Sticky Toffee Pudding.  Not sure how this recipe came about but I had been thinking about a sticky toffee pudding cake I used to make for a restaurant I worked in.  I used to tell people who ordered it for the first time that it would be free if…they could guess the sweetening ingredient in it.  I never did have to give a free piece away although I did hear some pretty funny answers.  Now if I had been in England I’d have lost every time as it is a favorite dessert there, on the menu in many a pub, and made with dates-lots and lots of dates.  I have to say it was disgustingly good but oh, the carb counts, they must have been horrendous and I have seen anywhere from between 66g and 80g.  So this is my rendition of a keto sticky toffee pudding and I think you will find it quite easy to make but most of all…you will love it.

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

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.

Sticky Toffee Pudding
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Cake
  1. 1½ C Carbalose Flour***
  2. 1 t Baking Powder
  3. ½ t Baking Soda
  4. ⅛ t Salt
  5. ¾ C Softened Butter
  6. 1 C Allulose***
  7. 6 Drops EZ-Sweetz Liquid Sucralose***
  8. 2 Eggs
  9. 2 t Vanilla Extract
  10. ½ C Sour Cream
  11. 1 T Instant Coffee
  12. ¼ C Hot Water
Toffee Sauce
  1. ¾ C Allulose***
  2. ½ C Butter
  3. ½ C Heavy Cream
  4. ¼ C Sugarfree Maple Syrup***
  5. 2 T Rum
  6. 2 t Vanilla Extract
Toffee Sauce
  1. This can be made while the cake is baking.
  2. Whisk all ingredients and bring to a very low simmer for 15-18 minutes, stirring occasionally.
  3. Drizzle over cake while warm.
Cake
  1. Preheat oven to 350°.
  2. Butter 9-inch round cake pan and line bottom with paper.
  3. Whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. Dissolve coffee in hot water.
  5. Using an electric mixer on medium speed, beat butter, Allulose, and Sucralose until light and fluffy.
  6. Add eggs, one at a time, mixing well after each one.
  7. Beat in sour cream, vanilla, and coffee.
  8. Add flour mixture in 3 portions.
  9. Beat just until combined and cake mix will be thick.
  10. Transfer to prepared pan and smooth the top. Pan will be full but will not rise much.
  11. Bake 30 minutes, or until a pick inserted into the center comes out clean. Cool in pan until barely able to touch, inverting onto serving plate with flat side up.
  12. Remove paper liner (the bottom should look and act like a sponge) and drizzle sauce all over while both are still warm.
  13. Allow pudding to cool and serve with remaining sauce and it may be served warm as well.
  14. 12 Servings
  15. 267 Calories, 5.58g Protein, 25.1g Fat, 7.3g Carbs, 3.7g Fiber, 3.6g Net Carbs
  16. 10 Servings
  17. 320 Calories, 6.7g Protein, 30.1g Fat, 8.8g Carbs, 4.4g Fiber, 4.4g Net Carbs
  18. 8 Servings
  19. 401 Calories, 8.4g Protein, 37.6g Fat, 11.0g Carbs, 5.4g Fiber, 5.6g Net Carbs
Notes
  1. This is a very dense, rich dessert and I would suggest you not eat a very large piece to begin with. I personally would (and did) cut it into 12 pieces and if you need more-have another piece. It may take a while but after dinner and a piece of this pudding it will hit you and could make you feel very full.
  2. 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.
  3. 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/
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Keto Ahi Tuna Tartare

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Keto Ahi Tuna TartareKeto Ahi Tuna TartareKeto Ahi Tuna Tartare. Maybe better known as Poke (poh-kay) but this one is molded instead of served in a bowl.  Wouldn’t you figure that if I ate Carpaccio and Steak Tartare that I would also eat raw ahi tuna?  Well, that would be me and uh, millions of other people.  A very simple dish to make and this is an elegant presentation whether served as an appetizer or main course and I personally ate mine as my main dinner.  Sometimes all you need is a little nudge to try something new and I am here to give you that little nudge and to try some keto ahi tuna tartare.

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.

Ahi Tuna Tartare
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Ingredients
  1. 16 Oz Ahi Tuna Cut Into Small Cubes And Kept Cold
  2. ¼ C Thinly Cut Green Onion Tops
  3. 2 t Sesame Seeds
  4. 1 Avocado Diced Into Small Cubes
  5. ½ C Cucumber Diced Into Small Cubes
  6. ½ C Cilantro
  7. 2 T Lime Juice
  8. 4-6 Small Handfuls Of Arugula (Or Lettuce Of Choice)
Sauce
  1. 3 T Tamari
  2. 2 T Thinly Cut Green Onion Tops
  3. 1½ T Sugarfree Rice Vinegar
  4. 1½ T Just Like Sugar**
  5. 1 T Sesame Oil
  6. 1 T Crushed Garlic***
  7. 1½ t Powdered Ginger
Instructions
  1. Mix all sauce ingredients in a small bowl. Set aside.
  2. Mix cubed tuna, ¼ C green onion, and sesame seeds in another small bowl. Set aside.
  3. Blend avocado, cucumber, cilantro, and lime juice in a third small bowl.
  4. Put a handful of lettuce on each plate, place a ring mold in center of lettuce and add avocado mixture.
  5. Add tuna mixture on top.
  6. Unmold and drizzle all with sauce.
  7. May Garnish with a little more cilantro and green onions if wanted.
  8. 6 Servings
  9. 163 Calories, 21.4g Protein, 4.9g Fat, 4.2g Carbs, 2.1g Fiber, 2.1g Net Carbs
  10. 4 Servings
  11. 248 Calories, 32.1g Protein, 7.4g Fat, 6.3g Carbs, 3.2g Fiber, 3.1g Net Carbs
Notes
  1. If you have any left-over sauce it makes a terrific salad dressing.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
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Keto Red Radish Potato Salad

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Red Radish Potato SaladRed Radish Potato SaladKeto Red Radish Potato Salad.  No, and not made with any potatoes but you will never, ever know.  It looks like potato salad, it tastes like potato salad but…it has no potatoes-go figure.  The first “potato” salad recipe I put up was made with daikon radish but this is easier in that it does not take as long to cook red radishes and…it really does look like it was made with little red potatoes.  It’s summer now, lots of people are cooking out and picnicking, so this dandy little number is perfect timing.  Good with hamburgers, hot dogs, Fried Chicken, and the sky’s the limits.

For those of you who see that little bottle of Spike in the picture?  It is divine in this keto red radish potato salad, can be found in nearly all grocery stores and if you make egg salad it is the perfect blend of spices to add.  I listed salt below but if you have Spike I would use it~and do.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen 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.

Red Radish Potato Salad
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Ingredients
  1. 1½ Lb Red Radishes Cut Into Quarters Unless They Are Small-Cut In Half (The Idea Is To Make Your Cuts Bite Size)
  2. 4 Chopped Hard-Boiled Eggs
  3. ½ C Finely Chopped Dill Pickles (No Garlic)
  4. ½ C Finely Chopped Celery
  5. ⅓ C Finely Chopped Purple Onion
  6. ½ C Mayo
  7. 2 T Yellow Mustard
  8. ½ t Paprika
  9. ½ t Salt
  10. ¼ t Dried Dill
  11. ¼ t Pepper
  12. ¼ C Finely Sliced Green Onion Tops (For Garnish)
  13. More Freshly Ground Pepper To Taste
Instructions
  1. Boil radish pieces 8-10 minutes or until fork tender. Cool in cold water & drain well.
  2. Put radish, eggs, pickles, celery & purple onion in large mixing bowl.
  3. In a smaller bowl add next 6 ingredients, mixing thoroughly.
  4. Add to radish mixture, blending thoroughly, and stick in the fridge for at least an hour-longer is better.
  5. Served garnished with green onions.
  6. Pepper to taste.
  7. 8 Servings
  8. 153 Calories, 3.9g Protein, 14.5g Fat, 3.7g Carbs, 1.6g Fiber, 2.1g Net Carbs
  9. 6 Servings
  10. 204 Calories, 5.2g Protein, 19.3g Fat, 5.0g Carbs, 2.1g Fiber, 2.9g Net Carbs
Notes
  1. This should be part of any picnicking venture you may undertake during the summer although, I will say it is good anytime.
  2. I want to say that I made this with red radishes for the authentic look but if you don't care about the redish look, daikon radishes are much less expensive and will taste EXACTLY the same.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
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Keto Black Seed Red Radishes

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Keto Black Seed Red RadishesKeto Black Seed Red RadishesKeto Black Seed Red Radishes. Who’d a thunk something so simple to make could taste so good.  This was originally a dish made with potatoes and probably came from India.  Please don’t confuse black seeds with black sesame seeds because there is a world of difference and as you might imagine, with a little ginger and turmeric thrown in, tastes a bit like curry, (not really) but with no coconut milk.

Keto Black Seed Red RadishesKeto Black Seed Red RadishesIn most health discussions regarding black seeds (Nigella Sativa) you will see it being used as an oil but for our purposes we are using the whole seeds.  Besides being healthy, their taste is incredible.  They are used all over the Middle East and Africa and I have to say I am in love with the taste and sprinkle them prodigiously on all kinds of dishes. Notice how different they look from black sesame seeds, they are smaller, and have rather sharp, pointed angles.  Here are a couple of recipe pics showing how I use them. The first is an African Peanut Soup and the second is a Keto Lemon Tahini Mint Salad Dressing.  Keto black seed red radishes for a completely different and fabulously tasting vegetable side dish.

 

 

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen 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.

Black Seed Red Radishes
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Ingredients
  1. 1½ Lbs Red Radishes
  2. ½ Slivered Medium Onion
  3. 4 T Butter
  4. 2 t Crushed Garlic***
  5. 2 t Black Seeds
  6. ½ t Ginger Powder
  7. ½ t Fennel Powder
  8. ½ T Cumin Powder
  9. ½ t Turmeric Powder
  10. ½ t Salt
  11. 6 T Sour Cream
Instructions
  1. Quarter red radishes lengthwise as shown.
  2. Bring water to slow boil, add radishes, cover and cook 10-12 minutes or until fork tender. Drain.
  3. Heat butter, add black seeds, fennel, cumin, ginger, turmeric, and ginger. Cook for 1-2 minutes.
  4. Add onions and sauté until translucent, then add garlic, mixing well.
  5. Blend in radishes and salt.
  6. Serve with 1 T dollop of sour cream.
  7. 6 Servings
  8. 117 Calories, 1.3g Protein, 10.3g Fat, 5.0g Carbs, 1.5g Fiber, 3.5g Net Carbs
Notes
  1. Be careful using turmeric as it stains EVERTHING in its path. Not only your food but your hands and yes, sadly your clothes. You cannot get it out and I don’t care what anyone says. That's my story and...I'm sticking to it.
  2. Yes, and you can mix the sour cream into the radishes too. I didn't do it because I wanted you to see the beautiful colors before covering them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
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Keto Asian Onion Relish

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Keto Asian Onion RelishKeto Asian Onion RelishKeto Asian Onion Relish. If you like onions this is heavenly.  Not something you eat a ton of at any given time, but it goes really well as a side dish to a lot of meats and particularly  well with Crispy Pork Belly.  It is very easy and made in about 10 minutes at most.  It should be refrigerated for 2-3 hours but that doesn’t count in any prep time. You can make it in the morning and have it ready for dinner.  The Asians seem to have a gift for making foods that are sweet, sour, bitter and salty with a little umami thrown in and this has it all.  Anytime you are using even a little soy sauce you are going to get umami and as I said, keto Asian onion relish has it all.  I had already named this as keto before I realized it was not.  It is actually low carb but the actual fat content percentage is only 35% just so you know.

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.

Asian Onion Relish
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Ingredients
  1. 1 C Yellow Slivered Onions About 1½” Long
  2. 1 C Purple Slivered Onions About 1½” Long
  3. 1 T Tamari
  4. 2 T Allulose***
  5. 2 t Cider Vinegar
  6. 2 t Sesame Seeds
  7. 1 t Sesame Oil
  8. ¼ t Red Pepper Flakes
Instructions
  1. Cut both slivered onions and put into a small bowl.
  2. Mix tamari, cider vinegar, pepper flakes and allulose until melted and well incorporated.
  3. Add sesame oil and mix again.
  4. Sprinkle sesame seeds onto onions, dress with liquid ingredients, and mix well.
  5. Refrigerate for at least several hours.
  6. 6 Servings
  7. 34 Calories, 1.0g Protein, 1.3g Fat, 5.1g Carbs, 1.1g Fiber, 4.0g Net Carbs
Notes
  1. For as little sesame oil as most recipes call for please, make sure it is 100% sesame oil and not mixed with some other seed oils which is definitely not cool.
  2. This is a pretty spicy little number but if you want even more add more red pepper flakes as appropriate.
  3. If you don't already have a good sesame oil then by all means please use olive oil instead. It will not have the intense flavor of sesame but it is pretty danged good and the idea is that it is an onion relish and the flavor of onions will come through loud and clear.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
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Keto Dilled Red Radishes

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Keto Dilled Red RadishesKeto Dilled Red RadishesKeto Dilled Red RadishesKeto Dilled Red Radishes.  I am in the process of adding new recipes for red radishes as potato substitutes and this keto dilled red radishes recipe is a dilly. Yeah, I think I’m so funny.  Anyway, I used to make Dilled Celery Root which of course has its own unique flavor and I think red radishes make an even better sub for this vegetable dish because it has a more neutral flavor, is more akin to potatoes, and certainly looks more like little red potatoes.  I love celery root but for the average guy it is more difficult to work with and hey, everybody knows what red radishes are. The recipe is so easy it’s ridiculous so…if you like potatoes (and butter) you will love these.  At this point there is one other recipe using red radishes, Garlic Rosemary Roasted Radishes, and I hope you get the idea that for any other recipe on this site that uses daikon radishes (and there are many), you can sub red radishes.  One other note:  Red radishes take about one third the time to cook as daikons and when you are cooking for your hungry family, time means a lot.  In my opinion the very best pairing with these keto dilled red potatoes is Stuffed Shrimp though they go with pretty much anything.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen 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.

Dilled Red Radishes
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Ingredients
  1. 1½ Lbs Red Radishes Or About 2-3 Bunches Or about 24 Large
  2. 6 T Butter
  3. 2 t Dried Dill
  4. Salt & Pepper
Instructions
  1. Cut radishes into quarters , bring to simmer, cover for about 8-10 minutes or until just fork tender.
  2. Drain until radishes are dry and the residual heat should do this in about 10-12 minutes.
  3. Heat butter to nearing brown, add radishes, and fry until radishes are beginning to brown.
  4. Sprinkle in dill and mix well.
  5. Salt & pepper to taste.
  6. 4 Servings
  7. 177 Calories, 1.0g Protein, 17.4g Fat, 5.1g Carbs, 2.4g Fiber, 2.7g Net Carbs
Notes
  1. You may think wow, this is a lot butter but the idea is not only to fry them in butter but also mash them with the butter for each bite. Oh Lordy.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
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Keto Mushroom Grillades

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Keto Mushroom GrilladesKeto Mushroom GrilladesKeto Mushroom Grillades

Keto Mushroom Grillades. Somewhere on this huge site I have a recipe for Low Carb Grillades Over Cheesy Cauliflower Grits and for this recipe I have subbed mushrooms for the beef.  Despite the list of ingredients, it is very easy to make, and is a terrific side dish to just about any meal. (Or meat).  I have not listed it with the cheesy cauliflower grits but if you want them, then by all means use them for a great meatless meal.  I most often eat a meat of some sort with dinner but that is totally up to you.  I consider cremini and portobello mushrooms as a good stand-in for meat so…please, use your own best judgment.  Speaking of meat (who me)?  If you don’t think a good steak (or chicken or pork) nestled on top of these keto mushroom grillades isn’t good~please, think again.  Be sure you get “fresh” creminis. The ones I bought were particularly small but as it turns out were the perfect size for the dish.  If they are “open” and the gills are black, they are well past any prime-time playing.  I guarantee that you don’t want to clean out the gills and you might as well buy portobellos.

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

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

Mushroom Grillades
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Ingredients
  1. 1½ Lbs Cremini Mushrooms Room Temperature
  2. 2 T Butter
  3. 2 T Olive Oil
  4. 1 C Slivered Onions
  5. 1 T Butter
  6. 1 T Olive Oil
  7. 1 C Celery Cut Thinly On The Diagonal
  8. ½ C Roasted Red Peppers
  9. 1 Can Diced Tomatoes
  10. 1 C Water (More As/If Needed)
  11. ¼ C Red Wine
  12. 1 T Crushed Garlic Paste***
  13. 1 T Beef Base
  14. 1 t Crushed Thyme
  15. 1 t Porcini Dust*** (Not Essential But Really Good)
  16. 1 t Pepper (I Used ½ t Chipotle Powder To Give It A Little Kick)
  17. ¼ C Green Onion Tops
Instructions
  1. Slice mushrooms rather thickish including the stems.
  2. Heat 2 T butter+2 T olive to brown and sear mushrooms quickly. Set aside.
  3. Turn down heat to low, add 1 T butter+1 T olive to pan, begin cooking onions & celery, and when translucent, add red peppers, diced tomatoes, wine, garlic, beef base, thyme, pepper, porcini dust (if using), and water.
  4. Turn heat to simmer, cover, and reduce until about half the liquid has evaporated.
  5. Add mushrooms and green onions to heat.
  6. 6 Servings
  7. 152 Calories, 3.1g Protein, 11.5g Fat, 7.3g Carbs, 2.9g Fiber, 4.4g Net Carbs
Notes
  1. I add a little orange pepper because I had it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
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Keto Blue Cheese Pork

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Keto Blue Cheese PorkKeto Blue Cheese PorkKeto Blue Cheese Pork.  One thing have learned over the years is that pork tenderloin is one terrific piece of meat and it is also often one of the most overcooked meats.  Now you can certainly eat pork the way you want to, but this keto blue cheese pork is an attempt to change your mind about overdone pork leather.  Any meat without much fat is going to cook quickly and pork tenderloin, as well as beef tenderloin, are perfect examples.  They have nearly no fat in which to bathe the meat so when overcooked it turns to…  Why do you so often see bacon wrapped beef tenderloin in a restaurant?  It’s to keep the meat, at least partially, surrounded by fat which is OK I guess but only if you like the flavor of bacon with steak which I do not.  Bacon is bacon and steak is steak.

“Pork, on the other hand, is cool. Farmers stopped feeding garbage to pigs decades ago, and even if you eat pork rare you’re more likely to win the Lotto than to contract trichinosis”. As said by the late great Anthony Bourdain.  As you can see, he advocated for underdone pork too.

That said, this is an extremely easy recipe assuming you have a good quality melty blue cheese and heavy whipping cream.  I personally think a large pork tenderloin will feed no more than 2-3 people so you may need to do a little adjustment here.  They have a tail which dwindles to nothing usable and for this recipe (excepting for children)  best to freeze the tail, use it in another recipe and buy a second tenderloin. Uh, that’s just my opinion.

If you prefer the flavors of Italy then my recipe for Italian Dipping Herbs works very well here too.  I ALWAYS have this herb combo on hand because I use it A LOT of it on pork chops covered in crushed garlic let alone its many other uses.

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.

Blue Cheese Pork
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Ingredients
  1. 1½ Lbs or One Large Pork Tenderloin Room Temperature
  2. ¾ C Heavy Cream
  3. ¼ t Thyme
  4. ¼ t Sage
  5. ¼ t Cumin
  6. ⅛ t Chipotle Powder
  7. 1½ t Chicken Base***
  8. 1 T Butter
  9. 3 Oz Meltable Blue Cheese Crumbles
  10. ¼ C Minced Green Onions (Garnish)
Instructions
  1. Cut room temperature pork tenderloin into approximately 12-¾” 2 oz. medallions.
  2. Crumble blue cheese.
  3. Add heavy cream to medium sauce pan set on medium low, add thyme, sage, cumin, chipotle powder, and chicken base, & reduce to desired thickness.
  4. In separate large sauté pan, on medium-high heat, add butter & get to very brown.
  5. Add room temperature pork medallions, sauté no more than 1½ minutes, turn, and cook no more than 1½ minutes longer. (You may need to do this in two batches as you need to maintain the high heat in order not to end up "stewing" your meat.
  6. Plate medallions, top immediately with blue cheese and then dab with sauce.
  7. Garnish with green onions.
  8. 4 Servings
  9. 650 Calories, 56.2g Protein, 43.0g Fat, 1.0g Carbs, 0.2g Fiber, 0.8g Net Carbs
Notes
  1. Optional cooking method and better yet, cook the tenderloin whole in a sauté pan, then proceed. This is actually what I do even for myself and with lots less chance of over cooking it.
  2. If you opt for doing it this way, sear on all four sides for about 3-4 minutes per side, put on counter to “rest” while making your sauce.
  3. No oven cooking needed but...if you can't eat it any other way but well done, then you can stick it into a 350° for 7-8 minutes.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
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Keto Creamy Dijon Chicken

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Keto Creamy Dijon ChickenKeto Creamy Dijon Chicken is an easy piquant keto dish you can have on the table in less than 45 minutes and that’s mostly the time it takes to caramelize your onions. I used boneless skin-on chicken thighs because that’s how I roll but you will in all likelihood use boneless skinless thighs.  I love crispy chicken skin, and my butcher will take the bones out, so it’s what I most often ask for and parish the thought of that gorgeous chicken skin going into dog food.  If it’s good for dogs it’s good for people.  Keto creamy dijon chicken needs no breading of any kind so there isn’t even the prep of dredging your chicken in egg and pork rinds.  I don’t have any idea how many chicken recipes I have on this site, but it is a pot-load.  A few you might keep in mind could be:  Chicken Piccata  ~ Marriage Chicken ~ Kimchi Chicken Thighs and maybe even try your hand at some really easy Chicken Kiev.

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.

Creamy Dijon Chicken
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Ingredients
  1. 4 Boneless Chicken Thighs-Room Temperature
  2. ⅔ C Heavy Cream
  3. ⅓ Water
  4. ¼ C Dijon Mustard
  5. 1 t Chicken Base***
  6. 2 t Olive Oil
  7. 2 t Butter
  8. 1½ t Dried Crushed Tarragon
  9. 1 Small Very Thinly Sliced Onion
  10. Freshly Ground Pepper
  11. 2 T Minced Green Onion Tops
Instructions
  1. Thinly slice onion and if you have a mandoline all the better.
  2. In a medium skillet, heat 1 t olive oil & 1 t butter over medium-low heat, add onions and sauté until beginning to turn golden brown.
  3. Whisk together water, cream, and mustard.
  4. Flatten thighs to an overall thickness.
  5. In a large skillet, heat 1 t olive oil & 1 t butter over medium-high heat, add chicken thighs, sauté until browned, turn, and finish cooking. Set aside.
  6. Add heavy cream mixture & chicken base to onions and begin to reduce to desired thickness.
  7. Plate thighs and top with creamed onions mixture.
  8. Top with freshly ground pepper.
  9. Sprinkle with green onions.
  10. 4 Servings
  11. 499 Calories, 28.3g Protein, 37.7g Fat, 1.9g Carbs, 0.5g Fiber, 1.4g Net Carbs
Notes
  1. It will not take long for the heavy cream mixture to thicken in light of the fact that the mustard is its own thickener. If you over-reduce it, just add a little more water.
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Keto Pickled Persian Cucumbers

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Keto Pickled Persian CucumbersKeto Pickled Persian CucumbersKeto Pickled Persian CucumbersKeto Pickled Persian CucumbersKeto Pickled Persian Cucumbers.  It seems such a silly notion to put a recipe up for this but… there are so many people who miss the taste of sweetened pickles I thought I would do it anyway.  Persian cucumbers are much smaller than a regular cucumber, much more crunchy, and less likely  to give up much liquid.  They couldn’t be much easier to make and if you double the recipe you can jar them, refrigerator them, and have them ready to highlight a meal anytime as you can see in the bottom right picture to the right of the shrimp.

After 24 hours in the fridge they take on a nice curl and stay crunchy. They are pretty much like any other Asian dish as they are sweet, sour, salty, and bitter although I do not taste any bitterness which would probably come from the cucumbers?  If you plan on making extra then do not garnish with the sesame seeds until you finally decide how you will be eating these fabulous keto pickled Persian cucumbers and the longer they sit the better they get.

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 Persian Cucumbers
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Ingredients
  1. 1 Lb Persian Cucumbers (About 7-8)
  2. 1½ t Salt
  3. ½ C Sugarfree Rice Vinegar
  4. ½ C White Distilled Vinegar
  5. ¼ C Allulose***
  6. 1 t Tamari
  7. 1 t Sesame Oil
  8. 1 t Sesame Seeds
Instructions
  1. Slice cucumbers about ⅛" thick and if you have a mandoline (you should) they are quickly done and all the same thickness.
  2. Sprinkle salt on cucumbers and toss to distribute.
  3. Allow cucumbers to sit maybe 10-15 minutes.
  4. Mix vinegar, tamari, sesame oil, allulose & pour over cucumbers.
  5. Allow to sit an additional 5 minutes, stir, sprinkle with sesame seeds, and they are ready for service.
  6. 6 Servings
  7. 25 Calories, 0.2g Protein, 1.0g Fat, 3.5g Carbs, 1.7g Fiber, 1.8g Net Carbs
Notes
  1. If you don't happen to have sesame oil and although it contributes to the overall flavors, you can sub olive oil.
  2. The juice is so good that I actually ate them with a spoon so I could catch a little of it with every bite.
  3. Want a stronger Asian flavor? Add a dash of powdered ginger.
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Keto Pecan Pralines

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Keto Pecan PralinesKeto Pecan PralinesKeto Pecan PralinesKeto Pecan PralinesKeto Pecan Pralines.  This was a long story so if you are interested in reading all of it please see the Rum Caramel Dip Sauce because this is an extension of that recipe.  Thus far, I have not gotten to the original goal of a Sugarfree Rich Rum Sticky Buns recipe…yet. It has been pushed aside until further notice. The original Caramel Dip is zero carb so the only carbs in this are from the pecans which of course only adds more fat too.  You only see 15 pralines on the pan because I only made half a recipe and I, uh, ate one before I got it down to begin freezing.  My last line will be:  Eat keto pecan pralines for health.

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 Pralines
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Ingredients
  1. ¾ C Allulose***
  2. ½ C Butter
  3. ½ C Heavy Cream
  4. ¼ C Sugarfree Maple Syrup***
  5. 2 T Rum Or Brandy Rum Is Best And Liquor May Be Omitted
  6. 1 t Vanilla Extract
  7. 1½ C Small Chopped Pecans
Instructions
  1. Barely, and I mean barely, melt butter, take off heat, add heavy cream, syrup, rum (brandy) & vanilla.
  2. Beat in Allulose.
  3. Bring to very slow simmer, stirring occasionally and cook for about 16-18 minutes. It will begin to darken and get a little thicker.
  4. The color will start out very light, get darker with cooking, and then lighten again after beating it.
  5. Cool completely.
  6. It may seem thin but just beat it for 3-4 minutes or so and it is ready to use. It will also thicken a little more as it sits. Remember when you were a kid and your mom made you beat fudge? Well, this is kind of like beating fudge except it does not take as long.
  7. Blend in nuts.
  8. 32 Servings
  9. 80 Calories, 0.5g Protein, 8.4g Fat, 0.8g Carbs, 0.5g Fiber, 0.3g Net Carbs
Notes
  1. Yes, they are ready to eat right out of the freezer.
  2. You could eat 3 of these puppies and still be < 1g carbs.
  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.
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Keto Korean Meatballs

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Low Carb Korean MeatballsLow Carb Korean MeatballsKeto Korean Meatballs. So, these are kind of a combination of  plain ole meatballs coupled with a spicy Korean BBQ sauce.  The meatballs will stand alone but the addition of the BBQ sauce makes them to die for and all coming together to make a bunch of great lowcarb Keto Korean Meatballs. I pretty much always have the Korean BBQ Sauce in my fridge because I use so much of it dabbed on all kinds of things so at least for me these are easy easy easy and I bet they will be easy for you too. Try to remember a recipe is only a list of ingredients and directions to follow…or not…and to add to or subtract from the way you want a final product to taste.

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.

Korean Meatballs
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Meatballs
  1. ⅔ Lb. 20% Ground Beef
  2. ⅔ Lb. Ground Pork
  3. ⅔ Lb. Ground Lamb
  4. 1 C Pork Rind Dust***
  5. 1 Egg
  6. ½ Medium Onion Minced
  7. ½ T Garlic Salt
  8. 2 t Salt
  9. ¾ t Pepper
Korean BBQ Sauce
  1. ⅓ C Finely Cut Green Onion Tops
  2. ¼ C Olive Oil
  3. ¼ C Minced Shallots
  4. 3 T Minced Cilantro
  5. 3 T Oyster Sauce
  6. 3 T Allulose*** (Or To Taste)
  7. 2 T Tamari
  8. 2 T Water
  9. 2 t Crushed Garlic***
  10. 2 t Powdered Ginger
  11. Pinch Red Pepper Flakes + More If Heat Is Wanted
  12. ¼ C Green Onion Tops (Garnish)
  13. ¼ C Minced Cilantro (Garnish)
Meatballs
  1. Have all ingredients at room temperature.
  2. Beat egg and add onions, salts & pepper.
  3. Sprinkle pork rind dust onto meats, add egg stuff and gently blend.
  4. Divide equally into 24-1½ oz meatballs.
  5. Sauté them 2-3 minutes per side on a medium heat in a large skillet.
Korean BBQ Sauce
  1. In small saucepan combine all ingredients and heat gently for about 5-8 minutes or until thickened just a little.
  2. It's now ready to serve with anything hot and if you want to use it as a dressing for a salad refrigerate for at least several hours.
  3. Plate meatballs and drizzle with sauce.
  4. Garnish with green onion tops and cilantro.
  5. 6 Servings
  6. 711 Calories, 34.2g Protein, 58.3g Fat, 3.9g Carbs, 0.6g Fiber, 2.9g Net Carbs
Notes
  1. All ingredients are included in nutritionals.
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