Tag Archives: primal

Keto Chocolate Almond Butter Fat Bombs

Leave a reply

Keto Chocolate Almond Butter Fat BombsKeto Chocolate Almond Butter Fat Bombs. A year ago I said I was not going to post any further desserts for a variety of reasons and I do not consider Chocolate Almond Butter Fat Bombs, or any other fat bomb for that matter, a dessert.  Yes, that is the category they are listed under and they do have a bit of sweetness to them but they are so healthy I really discount them as desserts.  You can substitute peanut, macadamia, walnut,  pecan, hazelnut, cashew, tahini, or any other nut butter you wish.  And the part about not putting any other Low Carb Desserts up?  It has gone by the wayside. Anyway for a delicious 3 bites after a keto dinner these Low Carb Chocolate Almond Butter Fat Bombs are shall we say…the bomb.

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-low carb and diabetic friendly.

Chocolate Almond Butter Fat Bombs
Print
First: Chocolate Layer
  1. 2 T Coconut Butter
  2. 2 T Coconut Oil
  3. ⅓ C Almond Butter
  4. ¼ C Cocoa Powder
  5. ¼ t Vanilla Extract
  6. 5 Drops Liquid Sucralose
Second: Almond Butter Layer
  1. 2 T Coconut Butter
  2. 2 T Coconut Oil
  3. ⅓ C Almond Butter
  4. ¼ t Vanilla Extract
  5. 5 Drops Liquid Sucralose
Instructions
  1. In two separate bowls heat coconut butter & coconut oil together mixing well.
  2. In first bowl add almond butter, cocoa powder, vanilla, sweetener and mix well.
  3. In second bowl add almond butter, vanilla, sweetener and mix well.
  4. Line up 10-12 mini muffin cups, fill each with about 2½ t of the chocolate mixture and freeze for about 20 minutes.
  5. Line them up again and top with additional 2½ t of almond butter mixture and refreeze.
  6. Cover and keep in the refrigerator.
  7. I am going to say, depending on the size of your mini cups, you should get 10-12 bombs and I have listed nutritionals for both.
  8. 12 Servings
  9. 154 Calories, 2.8g Protein, 14.6g Fat, 5.1g Carbs, 3.1g Fiber, 2.0g Net Carbs
  10. 10 Servings
  11. 184 Calories, 3.3g Protein, 17.5g Fat, 6.1g Carbs, 3.1g Fiber, 3.0g Net Carbs
Notes
  1. As I said above these can be made with the nut butter of your choice.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tomato Basil Cream

Leave a reply

Low Carb Tomato Basil CreamThis Keto Tomato Basil Cream is not an original recipe by anyone’s stretch of the imagination but it can be so good on lots of things I thought I would just list it as a sauce instead of with any particular food.  In the picture there is a gorgeous hunk of fresh Pacific Coast Coho salmon underneath but you can use this with spaghetti squash, shrimp, and other types of fish as well.

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.

Tomato Basil Cream
Print
Ingredients
  1. 1½ C Heavy Cream
  2. 1½ C Rough Chopped Roma Tomatoes (4-6 Depending On Size)
  3. ½ C Freshly Chopped Basil Leaves
  4. 2 t Crushed Garlic (+ More To Taste)
  5. 2 t Chicken Base (+ More To Taste)
  6. Freshly Ground Pepper
Instructions
  1. Put cream and tomatoes in proper size bowl and using a stick blender blend until just thick. If you don't have a stick blender then use your food processor.
  2. Pour into sauce pan, add basil, garlic and chicken base, and heat.
  3. Spoon over food to be sauced.
  4. Add freshly ground pepper.
  5. 6 Servings
  6. 237 Calories, 2.2g Protein, 22.9g Fat, 7.6g Carbs, 1.0g Fiber, 6.6g Net Carbs
Notes
  1. Cooked to translucency onions may also be added.
  2. Certainly may add lemon if serving with seafood.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pico de Gallo

2 Replies

Low Carb Pico de GalloLow Carb Pico de GalloLow Carb Pico de Gallo. You know, I have made Pico de Gallo for many years and of course it is low carb all by itself.  Didn’t occur to me to make a post about it…until now.  You can’t just pig out on it (it’s so easy) but as a ¼ C garnish-condiment with just about anything, it is terrific.  Low carb pico de gallo can be a somewhat subjective taste so if you want to adjust to your tastes be my guest.  The flavors I use are the way I happen to like it balanced.  Very good served as a side with Chicken Enchiladas and Spanish Rice for an authentic Mexican dinner.

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.

Pico de Gallo
Print
Ingredients
  1. 1 Lb Roma Tomatoes
  2. ½ C Minced Red Onion
  3. ½ C Chopped Cilantro
  4. 1 Lime Juiced
  5. 1-2 Jalapeno Peppers (To Taste)
  6. 1 t Crushed Garlic
  7. ½ t Salt
Instructions
  1. Finely chop tomatoes, red onion, and jalapeno peppers and put into a bowl.
  2. Squeeze in lime juice, add garlic, sprinkle in salt add chopped cilantro, mix thoroughly, and refrigerate for at least an hour, allowing flavors to mix.
  3. 8 Servings
  4. 27 Calories, .6g Fat, .7g Protein, 5.2g Carbs, .8g Fiber, 4.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Kielbasa Sauerkraut Soup

2 Replies

Low Carb Smoked Kielbasa Sauerkraut SoupLow Carb Smoked Kielbasa Sauerkraut SoupKeto Kielbasa Sauerkraut Soup. Oh man is this keto Smoked Kielbasa Sauerkraut Soup good. Not only is it good, it is a filling meal all by itself because of the high fat content.  I first saw some similar recipe on a PBS series program with Marcia Adams called Amish Cooking From Quilt Country.  Perfect for me…a quilting program coupled with food.  My match made in heaven.  Well, it turned out Marcia did not make quilts but she did know cooking.  Sadly, Marcia Adams died in 2011 but she has always lived with me through this recipe as well as some of her other food.  If you could look at the original recipe, certainly different from mine, you would notice both milk and half & half as two of the ingredients.  I tried making her recipe twice to absolutely no avail.  Both times it curdled.  Not to say it didn’t taste good, it did, but gads it was not pretty to look at (translation: it was really ugly).  In retrospect and as this was an old Amish recipe, I now know the Amish did not go to the grocery store for their milk and/or half and half.  They probably marched into the barn, milked a cow, and really ended up with what I call heavy cream.

So this is my rendition now, it’s made with heavy cream and the good news?  It absolutely, positively does not curdle.  The original recipe may have had thyme in it which to my mind sounds really good so if it sounds good to you, add a pinch or two.

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.

Smoked Kielbasa Sauerkraut Soup
Print
Ingredients
  1. 1 16 Oz Jar (Not Canned) Sauerkraut (To Include Juice)
  2. 12 Oz Good Quality Smoked Kielbasa
  3. 2 C Heavy Cream
  4. 2 C Water
  5. 2 T Butter
  6. 1 Medium Onion Small Diced
  7. 1 Large Stalk Celery Small Diced
  8. 1 T Chicken Base
  9. 1 t Liquid Smoke
  10. ½ t Dried Dill
  11. ½ t Pepper
Instructions
  1. Put butter in sauce pan on medium low and sweat the celery and onions making sure the celery is tender.
  2. Meanwhile cut your kielbasa into ½” cubes and add to cooked vegetables.
  3. Add rest of ingredients, bring to hot cooking about 5-10 minutes.
  4. 6 Servings
  5. 401 Calories, 9.7g Protein, 38.7g Fat, 5.8g Carbs, 1.4g Fiber, 4.4g Net Carbs
Notes
  1. If the kielbasa you buy ends up to being over 12 oz. then for Pete's sake use it all.
  2. Now how simple is this soup?
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cauliflower Cajun Dirty Rice

Leave a reply

Low Carb Cauliflower Cajun Dirty RiceThis Low Carb Cauliflower Cajun Dirty Rice might actually be a Creole dish without any spices in it.  I like the taste with spices and I have added them.  I haven’t made it a secret on this site that I absolutely love Cajun and Creole food and low carb cauliflower cajun dirty rice is just an extension of it.  Take a good look at the picture and you can see little chunks of Tasso.  Number 1.)  because I love it and Number 2.)  because I pretty much always have it on hand in my freezer.

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-low carb and diabetic friendly.

Cajun Dirty Rice
Print
Ingredients
  1. 4 C Riced Cauliflower
  2. 2 T Butter
  3. 1 T Olive Oil
  4. ¼ Lb Chicken Livers
  5. 2 T Butter
  6. ¼ Lb Ground Pork
  7. 2 T Butter
  8. ½ C Finely Chopped Onions
  9. ½ C Finely Chopped Celery
  10. ½ C Finely Chopped Red, Orange, Or Yellow Bell Pepper
  11. ½ C Water
  12. 1½ t Chicken Base
  13. 1½ t Crushed Garlic
  14. ¼ C Green Onion Tops
  15. ¼ C Chopped Parsley (Optional)
  16. 1 T Favorite Cajun Or Creole Spice
  17. Pepper As/If Wanted
Instructions
  1. Briefly sauté cauliflower in butter and olive oil and set aside.
  2. Sauté chicken livers in butter, mash or cut ‘em up a bit and add to cauliflower.
  3. Cook sausage, leaving any grease in pan and add to cauliflower.
  4. Sauté onions, celery, & diced pepper in butter until softened, then add water, garlic, chicken base, spices and parsley if using.
  5. Add back cauliflower mixture and blend well cooking until most of the water has been cooked off.
  6. Add green onions, mix and serve.
  7. 6 Servings
  8. 239 Calories, 11.6g Protein, 18.7g Fat, 7.5g Carbs, 3.2g Fiber, 4.3g Net Carbs
Notes
  1. If you have Andoille sausage this is another great addition and depending on how spicy it is, adjust your added spices accordingly.
  2. For a complete meal add some sautéed shrimp.
  3. Have giblets? Cook ‘em, chop ‘em up and throw them in.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cheese Shell Tacos

Leave a reply

Low Carb Cheese Shell TacosLow Carb Cheese Shell TacosLow Carb Cheese Shell TacosLow Carb Cheese Shell TacosThese Low Carb Cheese Shell Tacos have been designed as one per person and after looking at the recipe you will see why.  Each one has ¼ lb. of meat, are quite large when finished, and if you can eat two of them then kudos to you. I know there are many different fillings for tacos and please use your favorites.  The idea here is that you do not need a corn or flour tortilla to enjoy a taco. Now I do not have a tortilla mold and if you do then OK.  As you can see, I used what I have and that happened to be my rolling pin which I don’t use too much anymore anyway.

If it’s easier then leave the cheese shell flat, pile what you want onto it and call them tostadas as at least in my mind they are the same.  I would love to figure out how to make a shredded beef or chicken taquitos but the cheese cools so quickly I can’t seem to get them filled and rolled quickly enough.  Maybe try to do it in the pan but dang, they are so hot in that pan.  I used to be able to pick up and flip bacon on the griddle top in the restaurant but that was then and this is now.  I have become (kind of) a wussy.  These are great served with a side of Spanish Rice which means you definitely will not need that 2nd taco you think you can eat and if you have the inclination make the Creamy Avocado Dip or Guacamole and then serve it with some jicama sticks. If you need a Taco Seasoning this is not only very good, it is far less expensive than the store bought stuff which has sugar in it. Chow down cause it’s low carb cheese shell tacos time.

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.

Cheese Shell Tacos
Print
Ingredients
  1. 6 Oz Shredded Cheddar Cheese (1½ Oz. Per Taco Shell)
  2. 1 Lb 20% Hamburger
  3. 1 T Taco Seasoning
  4. 2 Oz Shredded Cheddar Cheese (Yes A Bit More)
  5. 1 C Shredded Lettuce
  6. 1 C Diced Tomatoes
  7. ¼ C Minced Onion
  8. ¼ C Salsa
  9. ¼ C Avocado Dip Or Guacamole
Instructions
  1. Begin heating a 6”-7” non-stick skillet and sprinkle the grated cheese evenly on bottom letting it go for awhile. It will begin to bubble all over and continue to cook until it begins to hold its structure at the edges then let it cook another 2-3 minutes. You will end up with a little cheese oil and you can either drain it or better yet, leave it in the pan and add it to your hamburger.
  2. Working quickly and expecting it to be very hot, slide it out of the pan lay it flat, put whatever dowel you are using and quickly bring up the sides. You will need to hold the sides but by this time they will not be too hot to touch. The taco shell will cool very quickly. If you fail at this the first time all is not lost. Nuke it for 30 seconds and it will soften again enough to form it.
  3. Put meat on bottom, then lettuce and everything else. Drizzle with salsa and top with dollops of guacamole.
  4. 4 Servings
  5. 496 Calories, 35.6g Fat, 35.3g Protein, 8.2g Carbs, 2.5g Fiber, 5.7g Net Carbs
Notes
  1. Sour cream also makes a nice additional topping.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamy Avocado Dip

Leave a reply

Low Carb Creamy Avocado DipLow Carb Creamy Avocado Dip.  There are many Creamy Avocado Dip recipes everywhere and this is only my version.  The secret to any creamy dip, in my opinion, is a good stick blender.  By good I mean my Maxim Maxi Mix (made in Italy) which I have had forever & is nearly 35 years old (it was my mom’s) and which I use for tons of recipes on this site.  You know how you hear old fogies like me say “they don’t make ‘em like they used to”?  Well, this is a case in point.  Mine is so old…I couldn’t find one to buy about 5 years ago when the cord became too frayed to use so I spent a fortune having a new cord put on it. It’s so old…I couldn’t find a picture of one so what you see is my old antique.  It’s so old…you can’t read the label anymore. It’s so old… it wasn’t made in China, Korea, or Bangladesh.  It’s so old it was called an electronic processor.  In a Chicago Tribune Article from 1982 it says the original price was $60. and I am here to tell you that was a lot of money in those days.  The article says 3 sticks were tested and mine came in 3rd.  I cannot imagine how good the other two were and I cannot imagine life without it.  The article alone is worth the look-see at the holiday (Christmas) advertising and 1982 sure seems like the good ole days to me.  I am here is say this is a trip down memory lane, at least for me and just think-this was all long before Al Gore invented the internet.  Not only is the article quite interesting the whole newspaper from December 16, 1982 is there and since it was around Christmas there are also tons of recipes and good grief look at the prices of food.

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 Avocado Dip
Print
Ingredients
  1. 1 Large Avocado
  2. ¼ C Sour Cream (Could Also Use Yogurt)
  3. ¼ C Chopped Cilantro
  4. ¼ C Minced Red Onion
  5. 2 T Minced Green Onions
  6. T Minced Pickled Jalapeno Peppers
  7. 1 T Lime Juice
  8. 1 t Chili Powder
  9. ½ t Crushed Garlic
  10. ¼ t Salt
Instructions
  1. Seed, scoop out avocado pulp and put into small metal mixing bowl.
  2. Dump rest of ingredients on top of avocado.
  3. Using a stick blender, blend until silky smooth. If you don’t have one use your processor but I guarantee the stick blender is the best tool for this job.
  4. Serve with cucumber coins, jicama sticks, red or yellow pepper chips, radish rounds, carrots, etc.
  5. 4 Servings
  6. 110 Calories, 1.5g Protein, 8.8g Fat, 6.2g Carbs, 3.6g Fiber, 2.6g Net Carbs
Notes
  1. This recipe will easily double or triple.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chicken Kiev

Leave a reply

Keto Chicken KievKeto Chicken KievKeto Chicken KievKeto Chicken KievKeto Chicken KievKeto Chicken KievKeto Chicken Kiev.  I was able to eat this keto Chicken Kiev for the first time in a very long time last night and it was in one word, fantastic. I have probably made 100’s of lumps of chicken Kiev in my day and it has always been an arduous task at best.  I have not eaten it for at least and probably well over 6 years as not only did it entail the use of flour but also bread crumbs.  I absolutely love going into my kitchen and trying to make some high carby dish into something low carb without altering the final taste outcome and this recipe is spot on.  One of the things I don’t like about white meat chicken, and I have said this before, is its dryness.  Do I use it once in awhile?  I do, and then I am mostly sorry.  Not only is dark chicken meat more moist, it plain tastes better.  So you are probably asking yourself how in heaven’s name can I make a keto chicken Kiev with a puny thigh.  Well, this is how-by using your own ground thigh meat.  Now I admit I do have access to really good chicken and I would suggest you use it too.  If the chicken has been “plumped” I would seriously say not to use it as it will/may spit and spatter like crazy as you fry it.  For further information I would suggest reading my post regarding Plumped Chicken  It will be well worth it.  Do not use less that 5⅓ oz of meat per person as you may not be able to adequately cover your butter mixture.  One of the best things about these little lumps of goodness it that they are nearly full-proof. The recipe is for three and can be doubled for six.  Can you use ground turkey? I guess you can but I would not use it because you have no idea how many different turkeys went into the mixture and turkey is plumped like crazy.  For those of you that have had Kiev, is that they can taste drastically different from recipe to recipe and of course this is only my opinion but my Kiev guts are the best.  Herbs can be a little iffy but we all know garlic, chives, and butter are not.  If this combo is good enough for Shrimp Scampi it’s definitely good for keto chicken Kiev and the only way I have ever fixed 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.

Chicken Kiev
Print
Ingredients
  1. 1 Lb. Chicken Thighs
  2. ¾ C Finely Ground Pork Skins
  3. 1 Well Beaten Egg
  4. 2 T Sour Cream (Omit For Paleo)
  5. 6 T Butter
  6. 2 T Dried Chives (Fresh Are Even Better)
  7. 2 t Crushed Garlic
  8. ½ t Salt
  9. ½ t Pepper
  10. Oil For Frying (I Use Lard, Tallow Or Any Combo In My Larder)
Instructions
  1. Thoroughly mix softened butter, chives, garlic, salt, and pepper. Lay butter on a piece of film so it looks like a hot dog, wrap it, and stick it into the fridge for about 30 minutes.
  2. Cut chicken thighs into about ¾"-1" chunks and pulse in processor until about the consistency of hamburger. Don't sweat the small stuff as anything close will work.
  3. Beat egg and sour cream until smooth and put on small plate.
  4. On another small plate lay down the ground pork rinds.
  5. Divide chicken thigh meat into 3 equal portions, make into fat ovals, and make a little well down the center.
  6. Cut chilled compound butter into three equal portions, roll in your palms to elongate it and put it into the well of chicken.
  7. Pick up chicken and carefully encase the butter into a chicken log.
  8. Roll each log in the egg wash and then into the pork rinds.
  9. Fry in ½" hot oil (I use whatever is in my larder at any given time) and fry until golden brown-about 3-4 minutes, turn and repeat.
  10. 3 Servings
  11. 552 Calories, 41.0g Protein, 42.6g Fat, 1.2g Carbs .1g Fiber 1.1g Net Carbs
Notes
  1. Turn gently and do NOT press on them as you will probably squish out the liquid buttery center.
  2. How cool is this-nary a toothpick in sight and nearly foolproof.
  3. You can use any compounded butter combination you want. (But this is the best-trust me)
  4. If you decide to double the recipe you should only need 1 egg.
  5. Since you are hopefully using fresh never frozen chicken these will freeze well before or after cooking...or you can eat them for breakfast.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Crunchy Peanut Sauced Salad

Leave a reply

Low Carb Crunchy Peanut Sauced SaladLow Carb Crunchy Peanut Sauced Salad. This is my version of a Crunchy Peanut Sauced Salad that was originally served over rice.  I ditched the rice and beets and subbed mung bean sprouts and jicama and I think you will find it quite tasty and with some major crunchy effects.  Put that lime in the coconut and enjoy in good 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.

Crunchy Peanut Sauced Salad
Print
Sauce
  1. ½ C Creamy Peanut Butter
  2. ½ C Unsweetened Coconut Milk
  3. 2 T Water To Use As Necessary To Thin
  4. 1-2 T Allulose*** (Taste It Before Adding Second T)
  5. 1 T Lime Juice Or About ½ Lime
  6. 1 T Tamari Sauce
  7. ¼ t Red Pepper Flakes
  8. 1 t Oyster Or Fish Sauce
  9. ½ t Crushed Garlic
  10. Kosher Salt Only If Needed
Salad
  1. 3 Hard Boiled Eggs (Grated)
  2. 4 C Thinly Sliced Napa Cabbage
  3. ½ C Green Onions Cut ½” On Diagonal (Tops Only)
  4. 1 C Jicama Julienned To Matchsticks
  5. 1 Celery Stalk Cut Thinly On Diagonal
  6. 1 Cucumber Peeled, Halved, Seeds Removed, And Sliced Thinly
  7. 4 Cups Rough Chopped Mung Bean Sprouts
  8. 1 C Chopped Cilantro
  9. 1 T Dried Spearmint Leaves
  10. Kosher Salt To Taste
  11. ¼ C Chopped Or Crushed Peanuts (Optional)
Sauce
  1. In small pan whisk pepper flakes, garlic, peanut butter, coconut milk, Just Like Sugar, lime juice, tamari, fish/oyster sauce and water until smooth. Heat over low, whisking often, until smooth and warm, about 5 minutes, taste and season with salt if necessary. Keep warm over low heat, whisking occasionally.
Salad
  1. Toss cabbage, scallions, jicama, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine.
  2. Add dressing, tossing to coat.
  3. Plate salad, grate each with ½ egg and sprinkle, if using, with peanuts.
  4. 6 Servings
  5. 224 Calories, 12.7g Protein, 13.8g Fat, 12.2 g Carbs, 4.1g Fiber, 8.1g Net Carbs
Notes
  1. Sauce should be slightly warm and salad served immediately.
  2. Don't add any salt until you taste everything as the tamari and fish sauce are pretty salty on their own.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bacon Jam

Leave a reply

Low Carb Bacon JamLow Carb Bacon Jam.  Kind of congers up some kind of sweet stuff you put on toast which is certainly something you can do but its highest and best use is as a condiment. It will accompany almost any meat or vegetable and is fabulous on a baked brie cheese wheel.  In the old days (before diabetes) I would wrap a brie wheel in puff pastry and today it seems kinda stupid.  This is so good why would you need the addition of puff pastry…with anything? Great on hamburgers too.

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.

Bacon Jam
Print
Ingredients
  1. ¾ Lb Bacon
  2. 1 Medium Yellow Onion
  3. ⅓ C Coffee
  4. 3 T Allulose
  5. ¼ C Apple Cider Vinegar
  6. 1 t Crushed Garlic
  7. 1 t Liquid Smoke
Instructions
  1. Cut bacon into1" pieces and gently fry until beginning to crisp. In this case you do not really need super crispy bacon. Leaving grease in pan, set bacon aside. You can certainly leave all the grease in this jam (I do) but if you wish, drain some of the grease leaving 2-3T in pan.
  2. Chop onion to about ¾-1" pieces and caramelized slowly in bacon grease. It doesn't matter the size as they will be pulsed later in your processor.
  3. Add back bacon and rest of ingredients and slowly simmer until thick and jam-like. It will also thicken as it cools.
  4. Let cool and pulse in processor. This is suppose to be a little chunky-not a smooth paste so use your own judgement as to how much chunkiness you want.
  5. 8 Servings
  6. 198 Calories, 4.9g Protein, 19.1g Fat, 1.7g Carbs .3g Fiber 1.4g Net Carbs
Notes
  1. A little secret. If you decide to put it atop brie you don't need to bake it. Just pop it in the microwave until the cheese begins to melt and it will not take long.
  2. Fabulous over cream cheese or just eaten with a spoon.
  3. Recipe makes about 1½ cups or about 3 T per person. Trust me this stuff is so rich and fatty you'll be hard pressed to eat this much at one time.
  4. I can think of 8 different ways and tastes to make this and I hope you can come up with your own favorite flavors. I may put up a couple of them over the next several months.
  5. Personally I'm not sure this needs any Just Like Sugar so please taste before adding any.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Glazed Pork Chops

Leave a reply

Low Carb Glazed Pork ChopsLow Carb Glazed Pork Chops. So, I found this recipe for Glazed Pork Chops on the internet awhile ago and they sounded absolutely DamnedDelicious.  Only problem, not only did the sauce have balsamic vinegar which can be a little high carby depending on which brand you use, it also had honey in it. Otherwise, besides the honey, I have not altered the recipe at all and I am here to tell you these low carb glazed pork chops are seriously damn delicious.  The original recipe still only has 16.2g carbs which is not too bad but hey, why not lower them even more. Do use a good thick (bone-in T-bone) chop as thin ones tend to dry out quickly.  You probably won’t do this but I tend to eat my pork on the rather pinkish medium-rare side which leaves them tender.  The sauce is also terrific dabbed on pork tenderloin medallions.

Napoleon VinegarPictured is the lower carb balsamic vinegar I use. Very recent true story:  I had another recipe posted which also called for balsamic vinegar and a friend of mine emailed me asking what brand I used and I told her Napoleon.  She quickly replied something like:  What? You use $35.-$45 a bottle vinegar?  I can’t afford that.  To which I replied: Are you nuts? No it’s about $9.-$10. a bottle. The price she saw on Amazon was for 6 bottles. She then headed to the grocery to get the ingredients for the newly posted Crunchy Deep Fried Chicken Chips to dip into Rosemary Aioli.

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.

Glazed Pork Chops
Print
Ingredients
  1. 4 Bone-In 1” Thick Pork Chops
  2. 2 T Butter (Olive Oil)
  3. Salt & Pepper
Glaze
  1. ¼ C Balsamic Vinegar
  2. ¼ C Allulose***
  3. 2 t Crushed Garlic
  4. ½ t Dried Oregano
  5. ½ t Dried Basil
  6. ½ t Dried Thyme
  7. Pinch Red Pepper Flakes
  8. Salt & Pepper
Instructions
  1. Preheat oven to 400°.
  2. Lightly salt & pepper both sides of your chops.
  3. Begin to brown butter in a large skillet over medium high heat. Add chops and sear both sides until golden brown, about 2-3 minutes.
  4. Place into oven and roast about 6-8 minutes.
  5. Mix balsamic vinegar, allulose, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium-low heat bring to simmer until just slightly thickened, about 2-3 minutes. Stir in any meat juices back into glaze.
  6. Drizzle glaze over chops.
  7. 4 Servings
  8. 453 Calories, 49.1g Protein, 26.6g Fat, 2.0g Carbs, 0g Fiber, 2.0g Net Carbs
Notes
  1. To get a medium pork chop bake about 4 minutes.
  2. I used an 8 oz bone-in tenderloin attached pork chop to figure nutritionals and if yours are larger (smaller) the only thing that would change is the protein and a few more (less) calories.
  3. If you decide to double the glaze it will add a measly 2g carbs and they are from the extra vinegar.
  4. I haven’t tried it but to add an Asian spin you may want to put a little ginger powder in the glaze just not sure if it would fight the other herb flavors.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Tahini Dip

Leave a reply

Low Carb Tahini DipLow Carb Tahini Dip. I’m not sure about you, but I can and do eat tahini with a spoon, you know, kind of like you can eat peanut butter or almond butter with a spoon and this tahini dip is no different.  It is very garlicy and lemony. The perfect dipping equipment would be a crudite which would include cucumber coins and red, yellow, and orange pepper chips.  This couldn’t be much easier to make and can be a great last minute appetizer for company.

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.

Tahini Dip
Print
Ingredients
  1. 1 C Tahini
  2. ¼ C Lemon Juice
  3. 2 T Water + More As Needed
  4. 1½ T Crushed Garlic
  5. ¼ t Dried Oregano
  6. ½ Medium Tomato Diced Small
  7. ¼ Small Onion Minced
  8. Salt & Pepper To Taste (If Needed)
Instructions
  1. Process tahini, lemon juice, garlic, salt, pepper, and water in a food processor; transfer to a plate or bowl.
  2. Mix oregano, tomato, and onion in a bowl and spoon over dip.
  3. 6 Servings
  4. 251 Calories, 7.2g Protein, 20.2g Fat, 10.2g Carbs, 4.0g Fiber, 6.2g Net Carbs
Notes
  1. An interesting thing about tahini. It has lots of carbs but is also high in fiber. I use Organic Once Again brand tahini and for 2 T the label says 4g carbs and 4g fiber which would seem to make it a zero sum carb food yet in my nutritional calculator it comes out with lots more carbs than fiber and I am unable to specify the actual tahini brand.
  2. I do know this: Tahini is one of healthiest things you can eat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/