Tag Archives: primal

Low Carb Cauliflower Tabbouleh

Leave a reply

Low Carb Cauliflower TabboulehLow Carb Cauliflower Tabbouleh. Traditional tabbouleh is actually kind of an herb salad with not so much bulgur and as we Americans have made it, it now does not really resemble any true Middle Eastern versions. But hey, now here’s the deal. I am an American and this is closer to our version than theirs. Anyway, the idea is eat a good tasting clean salad and this is that. Any and all of the ingredients may be changed.  By the time you are finished with this dish you may not even recognize it as cauliflower. There are so many other compatible flavors which when blended, make this one tasty side salad and as I know low carb cauliflower tabbouleh, this will be far healthier than the boxed stuff we are all familiar with.  As I said, it is not a “wheat salad”  it is a low carb cauliflower tabbouleh herb salad with a little “cauliflower bulgur” in it.

If you are so inclined, and for more wonderful tabbouleh recipes that you can healthify with cauliflower for yourself, here is a list of them and in fact my recipe seems closely related to The Greek Island Tabbouleh

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 Tabbouleh
Print
Ingredients
  1. 4 C Blanched, Drained, Cooled & Riced Cauliflower (Always Include The Core)
  2. 1 C Peeled, De-Seeded And Chopped Cucumber
  3. ¾ C Chopped Mint Leaves (Spearmint) (Or 3-4T Dried Mint)
  4. ½ C Chopped Curly Leaf Parsley
  5. ½ C Pitted And Chopped Kalamata Olives
  6. ½ C Finely Chopped Orange Peppers, Yellow Peppers, Or Both
  7. ⅓ C Thinly Cut Green Onion Tops
  8. ⅓ C Quartered Cherry Tomatoes
  9. ⅓ C Finely Chopped Red Onion
  10. ¼ C Olive Oil
  11. ¼ C Lemon Juice
  12. ½ t Crushed Garlic (Optional)
  13. 1 t Apple Cider Vinegar (Or Red Wine Vinegar)
  14. ¼ t Allspice
  15. ½ t Pepper
  16. 1 t Salt (For Later)
Instructions
  1. Blend first 9 ingredients in large bowl.
  2. In a smaller bowl mix next 6 ingredients and blend into vegetables.
  3. May be refrigerated* or served immediately.
  4. Just before you are ready to serve your tabbouleh sprinkle and mix in the salt or better yet let people do it themselves. Not all, but most of the veggies will weep anyway and if you salt and then refrigerate you will have even more. Now this is not necessarily bad, it just is. Salt leaches out liquids plain & simple. If you end up with weepy tabbouleh even without salt, just drain it.
  5. 10 Servings
  6. 126 Calories, 1.1g Protein, 10.2g Fat, 7.4g Carbs, 1.6 g Fiber, 5.8g Net Carbs
  7. 12 Servings
  8. 105 Calories, .9g Protein, 8.5g Fat, 6.2g Carbs, 1.3g Fiber, 4.9g Net Carbs
Notes
  1. *I personally like to refrigerate mine for at least several hours.
  2. If you have it and wish to add a little crumbled feta cheese then please, be my guest.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Pizza In A Bowl

Leave a reply

Low Carb Pizza In A BowlLow Carb Pizza In A Bowl. No pizza crust here baby and though it has no crust it has a whole lot of pizza topping in it and if you want different ones then…add em.  I can’t think of too many other things more customizable than a low carb pizza in a bowl. I mean seriously, there are more pizza toppings than you can shake a stick at and about a million combinations. This is the only other pizza on the site Chicken & Shrimp Thai Pizza

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.

Pizza In A Bowl
Print
Ingredients
  1. 1 Lb Ground Pork Sausage (Or Hamburger)
  2. ½ Medium Onion Slivered & Sautéed
  3. ¾ t Ground Fennel (Optional And This Is The Same Spice You Taste In Pizza Sausage)
  4. 1 Lb Shaved & Chopped Dry Ham
  5. ½ Lb Bacon Cooked & Chopped (Save Grease) (Not Too Crispy)
  6. 1 C Chopped & Sautéed Yellow Bell Pepper
  7. 1 Lb Sliced & Sautéed Mushrooms
  8. ¼ Lb Thinly Sliced Salami (Or Pepperoni)
  9. 1 Beaten Egg
  10. 1 Can Diced Tomatoes (Crushed Works As Well)
  11. 1 Can Tomato Sauce
  12. 6 T Parmesan Cheese
  13. 1 T Crushed Garlic
  14. 1½ t Salt
  15. ½ t Pepper
  16. ¾ t Dried Basil
  17. ½ t Dried Oregano
  18. 1 C Sliced Black Olives (Optional And I Actually Like Kalamatas)
  19. 1 Can Anchovies (Optional)
  20. 1 C Rough Chopped Fresh Basil Leaves (Or More As Wanted And I Want)
  21. 2 C Full Fat Mozzarella Cheese
  22. 6 T Parmesan Cheese (Yes More)
  23. 8 T Olive Oil
  24. Red Pepper Flakes
Instructions
  1. Preheat oven to 350°
  2. Brown sausage & onions, add fennel & set aside. Reserve fat.
  3. Cook bacon & set aside. Reserve fats.
  4. Sauté peppers in bacon fats & set aside.
  5. Sauté mushrooms in remaining fats & set aside.
  6. In a medium bowl beat the egg then add & mix in the diced tomatoes, tomato sauce, garlic, dried oregano & basil, 6 T Parmesan cheese, salt, & pepper.
  7. Put very little of the sauce on the bottom of an 8”x8” glass dish.
  8. Layer the meats followed by layers of everything else you have chosen to put into your pizza.
  9. Spoon rest of sauce evenly over all.
  10. Sprinkle with fresh basil, pile on the mozzarella cheese and top with remaining Parmesan.
  11. Bake until cheeses just barely begin to brown.
  12. Let rest 10 minutes. (If you can wait).
  13. Serve in a bowl and of course you can also serve this on a plate.
  14. Drizzle with 1 T olive oil and pepper flakes if wanted.
  15. 8 Servings
  16. 662 Calories, 30.0g Protein, 54.4g Fat, 13.1g Carbs, 1.9g Fiber, 11.2g Net Carb
Notes
  1. Nutritionals include olive oil.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Zucchini Cheese Latkes

Leave a reply

Low Carb Zucchini Cheese LatkesKeto Zucchini Cheese Latkes.  If you don’t have much time for that dinner vegetable then these are for you. Keto zucchini cheese latkes are so good and so, so easy to make at the last minute and…they go with about anything.

 

 

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.

Zucchini & Cheese Latkes
Print
Ingredients
  1. 2 C Finely Shredded Zucchini
  2. 2 T Finely Minced Green Onions
  3. 2 T Grated Onion
  4. 1 Beaten Egg
  5. ¼ C Parmesan Cheese
  6. ¼ t Crushed Garlic
  7. ¼ C Sour Cream
  8. ¼ t Dill
  9. 2 T Butter
  10. 2 T Olive Oil (I Use Tallow-Heavenly)
  11. NO SALT Until After Cooking
  12. Freshly Ground Pepper
Instructions
  1. Mix first 6 ingredients & heat oil.
  2. If you don’t have a fine grater for the zucchini you can process or chop it a bit after grating. The idea is to not have long strands.
  3. Using your trusty #30 2 T scoop put 4 blobs in oil and gently pat down.
  4. Fry until crispy brown, turn, & repeat.
  5. NOW you can salt them.
  6. Mix sour cream & dill, and garnish each latke.
  7. 4 Servings
  8. 201 Calories, 5.0g Protein, 18.6g Fat, 3.5g Carbs, .8g Fiber, 2.7g Net Carbs
Notes
  1. The Parmesan cheese already has salt in it and too much salt will make the zucchini "weep" as you are waiting to do your second 4 latkes. Once they are cooked you are safe to salt as necessary.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Spaghetti Squash Latkes With Lemon Sage Butter

Leave a reply

Low Carb Spaghetti Squash Latkes With Lemon Sage ButterLow Carb Spaghetti Squash Latkes With Lemon Sage Butter. I made a Traditional Spaghetti Sauce with some spaghetti squash last night for dinner and because it was a pretty good sized squash I had some left. These Spaghetti Squash Latkes are just one of the recipes I make with leftover spaghetti squash and there are several of them. These are very easily made as the leftover squash is already in the fridge. Here is another recipe that uses 2 cups.  Spaghetti Squash Pastitsio.

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.

Spaghetti Squash Latkes/Lemon Sage Butter
Print
Ingredients
  1. 2 C Cooked Spaghetti Squash
  2. 2 T Finely Minced Green Onions
  3. 2 T Grated Onion
  4. 1 Beaten Egg
  5. 4 T Parmesan Cheese
  6. ¼ t Pepper
  7. 3 T Butter (Divided)
  8. 3 T Olive(Divided)
  9. 2 T Lemon Juice
  10. ¼ t Ground Sage
  11. ¼ C Sour Cream
  12. 2 T Minced Green Onions To Garnish
Instructions
  1. Mix first 6 ingredients.
  2. Heat 2 t oil+2 t butter.
  3. Using your trusty #30 2 T scoop put 4 blobs into fat and gently pat down.
  4. Fry until crispy, golden brown, turn, & repeat.
  5. To any residual fat add the rest of the butter & oil and heat to browning.
  6. Add lemon juice, sage and swirl pan to mix.
  7. Plate latkes, top with small dollop sour cream & green onions and drizzle sage butter over all.
  8. 4 Servings
  9. 261 Calories, 4.9g Protein, 23.6g Fat 7.2g Carbs, 1.3g Fiber, 5.9g Net Carbs
Notes
  1. Serve 2 latkes per person.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Wilted Spinach Salad

Leave a reply

Low Carb Wilted Spinach SaladLow Carb Wilted Spinach Salad. This is a pretty standard Wilted Spinach Salad recipe and sometimes we just need to be reminded of the many different salad choices we have. This couldn’t be too much easier.  I think for a bit of crunchy goodness, this would be enhanced with toasted sliced almonds and I have added them into the recipe.  As you can see I grated my egg. More SURFACE AREA , more taste. I know you’ve had this so…have it again.

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.

Wilted Spinach Salad
Print
Ingredients
  1. 10 Oz Clamshell Baby Spinach
  2. ½ Lb Crispy Cooked Chopped Bacon
  3. 3 Chopped Hard Boiled Eggs (As You See, I Grated My Eggs)
  4. ½ C Thinly Sliced Red Onion
  5. 6 Thinly Sliced Button Or Crimini Mushrooms
  6. ¼ C Toasted Almonds
  7. ¼ C Red Wine Vinegar
  8. 1½ t Dijon Mustard
  9. 1 t Allulose
  10. ½ t Salt
  11. Lots Freshly Ground Pepper
Instructions
  1. Toast the almonds.
  2. Cook & chop bacon reserving ¼ cup fat.
  3. Hard boil eggs and rough chop.
  4. Mix mustard and Allulose into heated bacon fat & add vinegar.
  5. In large bowl mix spinach, eggs, red onion, and mushrooms.
  6. Sprinkle with salt.
  7. Add dressing and mix.
  8. Plate and garnish with almonds.
  9. Serve with lots of fresh ground pepper.
  10. 6 Servings
  11. 275 Calories, 10.0g Protein, 24.1g Fat, 4.4g Carbs, 2.0g Fiber, 2.2g Net Carb
Notes
  1. Bacon fat is included in the nutritionals.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Bacon Egg Spinach And Onion Salad

Leave a reply

Low Carb Bacon Egg Spinach And Onion SaladLow Carb Bacon Egg Spinach And Onion SaladLow Carb Bacon Egg Spinach And Onion Salad. There is a very funny true story which leads to the recipe.  Way back in the day I often had a hard time being invited to anyone’s house for dinner because of the way I cooked.  Sadly, my insecure friends were intimidated. They had all been to my house for dinner multiple times and were convinced they could not make something suitable that I would eat. I finally just kinda got mad and told them that I loved pot roast, pretty much thinking anyone can fix an edible pot roast and until they invited me for dinner I would not have them over again.  Sooo, my friend Carol said she could make a pretty good one and invited me for dinner and WOW, don’t always believe someone when they say they make a pretty mean pot roast because I am here to tell you her pot roast was mean and not in such a good way. Apparently she put a frozen chunk of meat in her slow cooker at 2:00 in the afternoon and I was to come at 5:30. When I got there the roast was still frozen in the center and would probably have needed another 4-5 hours to cook. Oh Lordy, and what to do. I got on the phone to our local grocery that spit-cooked X number of chickens per day and yes, I asked them to hold the last one while I drove over to pick it up. Meanwhile Carol peeled and started cooking the potatoes. We (I) had decided mashed might be better. Well we ate that chicken with mashed potatoes at about 7:00 but laugh? Oh yeah, we laughed alright and to this day nearly 25 yrs. later we still laugh about it. Did Carol ever finally make pot roast for me? Not on your life.

After I had moved I met other people who could cook and were not in the least bit worried about serving me a terrific meal and Dorothy was one of those people. I asked for her salad Low Carb Bacon Egg Spinach And Onion Salad and here it is. The only things I have subbed are toasted almonds in place of water chestnuts, a sugar-free ketchup and Allulose which is zero carb and paleo.

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, Egg, Spinach, & Onion Salad
Print
Ingredients
  1. 10 Oz Clamshell Fresh Spinach
  2. ½ Lb Chopped Fried Bacon
  3. ½ Thinly Cut Red Onion
  4. ¼ C Sliced Toasted Almonds
  5. 6 Chopped Or Sliced Hard Boiled Eggs
  6. 3 Thinly Sliced Medium Button Mushrooms
  7. ⅓ C Red Wine Vinegar
  8. ⅓ C Olive Oil
  9. 1½ T Sugar-Free Ketchup***
  10. 1½ T Worcestershire Sauce
  11. 1 T Allulose***
  12. Fresh Cracked Pepper
Instructions
  1. Fry bacon, cool, & crumble.
  2. Dump greens, bacon, red onion, mushrooms, & eggs into bowl and gently toss.
  3. Mix Vinegar and Just Like Sugar to dissolve.
  4. Put olive oil, ketchup, Worcestershire sauce and vinegar mixture in a small jar and shake vigorously.
  5. Pour dressing over salad and toss again.
  6. Plate and evenly distribute salad.
  7. Garnish with toasted almonds.
  8. Grind on the pepper.
  9. 6 Servings
  10. 297 Calories, 6.9g Protein, 27.7g Fat, 4.9g Carbs, 2.0g Fiber, 2.9g Net Carbs
Notes
  1. If you happen to have a jicama hanging around, if thinly sliced & cut about the size of a nickel, it also makes a good water chestnut substitution.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chocolate Brownie Cookies

Leave a reply

Low Carb Chocolate Brownie CookiesLow Carb Chocolate Brownie Cookies. The recipe for Mocha Zucchini Brownies/Mocha Ganache was just a happy mistake but these chocolate brownie cookies where definitely not. I don’t make many cookie recipes but as I was sitting on the couch last night thinking (about food) it came to me if you made a mistake with the brownies could you make a good brownie cookie on purpose? I got to work first thing in the morning and the answer was a resounding yes.

I’m betting if you made these for your kids (which that includes a kid husband) and left these low carb chocolate brownie cookies on the counter?…they would disappear as if by magic.

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.

Chocolate Brownie Cookies
Print
Cookies
  1. 1 C Finely Shredded Zucchini
  2. ¼ C Coconut Flour
  3. ¼ C Cocoa Powder
  4. ¾ C Allulose
  5. 1 t Baking Powder
  6. 2 T Melted Butter
  7. 2 T Melted Coconut Oil
  8. 2 Eggs
  9. 1 t Vanilla
  10. 2 T Sour Cream
  11. ¾ C Chopped Walnuts
Ganache
  1. ¼ C Heavy Cream
  2. ¼ C Sugar Free Chocolate Chips
Instructions
  1. Preheat oven to 350°.
  2. Mix coconut flour, cocoa, and baking powder.
  3. Beat eggs, sour cream, coconut oil, and butter.
  4. Beat in Allulose & vanilla until well mixed and blend into dry ingredients.
  5. Stir in zucchini & walnuts.
  6. Using a 2 T scoop place 12 dough balls on a Silpat or a parchment lined ½ sheet pan.
  7. Bake 13-14 minutes and immediately remove to wire rack to cool.
Ganache
  1. Heat heavy cream to boil, remove from heat & add chocolate chips. Mix until chocolate is totally incorporated.
  2. (This Would Be The Time To Add Any Additional Flavorings)
  3. Top cooled (frozen*) cookies with ganache.
  4. If by chance you have one of those cheap squeeze bottles (I do) this is the time to use it as the ganache is easily controllable.
  5. 12 Servings
  6. 125 Calories, 3.4g Protein, 10.7g Fat, 3.9g Carbs, 2.0g Fiber, 1.9g Net Carbs
Notes
  1. Work quickly. Once you have added the zucchini to the dough it can tend to become watery so do not dilly dally around. Stick in the oven immediately.
  2. Suggestion: If you let your zucchini sit out on the counter for 3-4 days they begin to lose some of their moisture and for this particular recipe it's a good thing as that moisture can make the cookies spread more than they otherwise would. But a little spread or not these are fantastic.
  3. Each brownie cookie is a pretty good size at about 3" in diameter.
  4. If you do not have a fine grater for the zucchini you can process or chop it a bit after grating. The idea is to not have long strands of zucchini.
  5. I freeze* my cookies first so that when I drizzle on the ganache it becomes hard quickly.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Steak TarTare

Leave a reply

Keto Steak TarTareKeto Steak TarTareKeto Steak TarTare. In case you haven’t noticed I DO eat raw beef from time to time (think Carpaccio) and this is one I eat a lot.  Every time I see it on a restaurant menu which is not so often anymore I order it, and for as many times as I have ordered it, it is always different and I have to say I like my own recipe best. If you see it at all it is usually served with a raw egg or quail yolk but what the hey, I just blend it all together.  Steak Tartare is also always served with some kind of bread or toast but I just eat the meat and savor the flavor.  To tell the truth this is one of the few times I might use my own recipe for Carbalose Flour Bread and the bread is totally optional.  Another nice lowcarb option would be to serve and spread it on endive.

There are many beautiful ways to present a keto steak tartare.  Some restaurants prepare the meat and then artfully add the other ingredients around it but for our purposes we are going to just gently mix all the ingredients and…eat 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.

Steak Tartare
Print
Ingredients
  1. ½ Lb Chopped Beef Tenderloin
  2. 2 Egg Yolks
  3. 3 T Minced Shallots
  4. 3 T Minced Red Onions
  5. 2 T Capers
  6. 2 T Olive Oil
  7. 1½ t Dijon Mustard
  8. 1½ t Crushed Garlic
  9. 1½ t Worcestershire Sauce
  10. ¼ t Salt (+ More To Taste If Needed)
  11. Lots Of Freshly Ground Pepper
  12. 2 Finely Chopped Hard Boiled Egg (Garnish & Optional)
  13. 6 Slices Bread Buttered & Toasted Carbalose Bread (Or Not)
Instructions
  1. Hard boil, cool, & chop eggs. (If using)
  2. Add shallots, mustard, garlic, Worcestershire sauce, egg yolks salt & olive oil to small processor and pulse.
  3. Add tenderloin and capers and pulse a couple of times. You want small chunks of meat-not hamburger.
  4. Blend in red onions.
  5. Toast bread if using, butter, and spread top with tartare.
  6. Garnish plate with hard boiled egg if using.
  7. Serve immediately.
  8. 6 Servings
  9. 185 Calories, 10.6g Protein, 14.8g Fat, 2.3g Carbs, .1g Fiber, 2.2g Net Carbs
Notes
  1. Nutritionals include the hard boiled eggs.
  2. You can make it look like the picture by yes, using PVC pipe and it is a great inexpensive way to form food. I have ancient tuna cans that I have used forever because they are the perfect size (height) for me.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Raspberry Almond Crêpes

Leave a reply

Low Carb Raspberry Almond CrêpesLow Carb Raspberry Almond Crêpes. You know, I had forgotten about this recipe until Jane Barthelemy of Janes Healthy Kitchen fame posted her Strawberry Crêpe Cake.  Though these low carb raspberry almond crêpes are totally different from her cake, and I had first served them almost 40 years ago in the restaurant, she did remind me of my altered version which I have now made several times and with different fruits.

I originally used ridiculously high carby, sugary almond paste but not anymore and because it has been so, so long since I have made them I really don’t remember how they tasted.  All I know is that these are very good.  You will need one recipe of the Flaxseed Meal Crêpes and then proceed to the filling.  There are quite a few ways to roll and fold crêpes so you may decide for yourself which way you think is best, they are all easy and here are three ways to fold them.

Crepes HexagonalCrepes SuzetteCrepes Tuck & Roll

 

 

 

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.

Raspberry Almond Crêpes
Print
Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 8 Oz Softened Cream Cheese
  3. ¼ C Heavy Cream
  4. 6 Drops Liquid Sucralose
  5. 1 t Vanilla Extract
  6. ½ t Almond Extract
  7. 1½ C Fresh Raspberries Divided (Frozen Work As Well)
  8. ¼ C Water
  9. 3 Drops Liquid Sucralose
  10. ¼ t Almond Extract
  11. ¼ C Sliced Almonds
Instructions
  1. Lightly toast sliced almonds.
  2. Mix ¾ C raspberries, water, ¼ t almond extract, & 3 drops Sucralose. This is your coulis drizzle and you can add more water as necessary if wanted.
  3. Beat cream cheese, Sucralose, and remaining vanilla & almond extracts. Add heavy cream and ½ C raspberries & beat until blended.
  4. Lay out crêpes and thinly smear each with cream cheese mixture.
  5. Fold crêpes as wanted, drizzle with coulis, sprinkle with almonds, & garnish with remaining berries.
  6. 12 Servings
  7. 253 Calories, 6.3g Protein, 23.6g Fat, 5.5g Carbs, 3.4g Fiber, 2.1g Net Carbs
Notes
  1. Nutritionals include crêpes.
  2. A real coulis is put through a sieve and I don’t do this as it leaves so very little sauce and seriously, there is nothing wrong with eating the seeds.
  3. A diluted sugar-free jam may also be used and saves making your drizzle from scratch. Actually this is what I do as it is far less expensive than using fresh raspberries. If you don’t care about using any fresh raspberries you can use the jam throughout the recipe.
  4. For the picture I did use fresh raspberries throughout.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Bacon Blue Cheese Salad

Leave a reply

Keto Bacon Blue Cheese SaladKeto Bacon Blue Cheese SaladKeto Bacon Blue Cheese SaladKeto Bacon Blue Cheese Salad. This was served to me as a dinner guest about 40 years ago and I scratched out the recipe on a little piece of paper (which I still have) and I estimate that little piece of paper to be about 39-40 years old.  It’s not so much the salad but the dressing & salad combination that is so good.  I have since made this many times but was unable to eat it until recently and…now I can. The original dressing recipe had massive amounts of sugar in it which of course has now changed. I have also changed the oil and I cannot tell the difference. So, serve it to friends & see if they ask for your recipe. In the restaurant I served this as a small side salad and also piled it onto a full size plate for dinner. Our town librarian came in after work about 4-5 times a week to eat it.  I used to call it Maureen’s salad for no other reason than it was first served to me by Maureen but it really does not begin to really describe how good it is.  Seriously what could possibly go wrong with a keto bacon blue cheese salad? If you are looking to wow anyone, do side twists of bacon (top last picture) and put on the side of the salad. Not only are they impressive, they are super crispy good.

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, Blue Cheese, & Purple Onion Salad
Print
Salad
  1. 10 Oz Clamshell Spring Mix Salad Greens (Or Arugula Works Quite Well Too)
  2. ½ Lb Fried & Crumbled Bacon
  3. ½ Thinly Sliced Red Onion Cut Into Pieces
  4. 6 Oz Good Quality Crumbled Blue Cheese
  5. Fresh Cracked Pepper
Dressing
  1. ⅓ C Olive Oil
  2. ⅓ C White Vinegar
  3. ½ C Allulose*** (Or 8 Drops Sucralose)***
  4. 1 t Salt
Instructions
  1. Fry bacon, cool and crumble.
  2. Dump greens, bacon, red onion, & crumbled blue cheese into bowl, saving a little to place on top, and toss.
  3. Put olive oil, vinegar, Allulose, & salt, in a small jar and shake vigorously.
  4. Pour dressing over salad and toss again.
  5. Plate and evenly distribute salad.
  6. Grind on lots of fresh pepper.
  7. 6 Servings
  8. 266 Calories, 9.2g Protein, 24.1g Fat, 3.1g Carbs, .2g Fiber, 2.9g Net Carbs
Notes
  1. This is how I made the dressing with Allulose. Since salt does not dissolve in oil I add it to the vinegar & Allulose, stir until all is dissolved, then add the oil and shake.
  2. Because of the salty sweetness of the dressing I think raspberries or strawberries would be a great addition and if you think about it how different is the dressing from a good raspberry vinaigrette?
  3. Dressing is zero carb and will last in the fridge forever.
  4. If you want to make this for less than 6 people I would suggest making it without adding the oil. When ready, drizzle oil on the top of the salads, then drizzle equal amounts of the vinegar base and then there is no refrigeration needed.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Canlis Salad

Leave a reply

Low Carb Canlis SaladLow Carb Canlis Salad. The Canlis Salad comes from the Canlis restaurant in Seattle, WA and has become an institution. I myself have never eaten there and after looking at their menu (no individual prices) I can see why. It’s expensive and I’ll bet well worth it. The recipe for this salad is perhaps their signature dish and if not, it is certainly what they are most famous for. Low Carb Canlis Salad, very different~very good.

From their website: “Of all the recipes requested, none is more cherished than the Canlis Salad. Taught to him by his Lebanese mother, the Canlis salad was perfected by Peter Canlis and introduced to the world on opening night, December 11, 1950. Served in homes and restaurants around the world, the recipe, [as it appears below], is one of our family’s prized possessions”. Yeah, I tweaked it for low carb, a bit more to my liking, and took out the croutons.  This is a Lebanese salad and the mint is original to the recipe.  When I say in a recipe “the mint is optional but good” it just means you can leave it out but I guarantee you it is good to buy and use mint as it enhances the flavors of anything you use it in and you will find it used in many  ways, in many recipes on this site.

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.

Canlis Salad
Print
Salad
  1. 2 Small Or 1 Large Head Romaine
  2. ½ Lb Crispy Cooked Chopped Bacon
  3. 18 Halved Cherry Tomatoes Or 2 Medium Chopped
  4. ¼ C Slivered Green Onion Tops
Dressing
  1. 1 Egg (There Is A Trick Here)
  2. ½ C Parmesan Cheese
  3. ½ C Olive Oil
  4. 1 T Crushed Garlic
  5. ¼ C Lemon Juice
  6. ¼ C Chopped Fresh Mint (I use 1 T Dried Mint)
  7. ¾ t Dried Oregano + More To Taste
  8. ½ t Salt
  9. Lots Of Fresh Ground Pepper
Instructions
  1. Wash, dry, chop, cover and refrigerate lettuce in a large bowl. (It will get super crispy).
  2. Cook & chop bacon.
  3. Halve or chop the tomatoes.
  4. Carefully put your egg into a cup (without breaking it and gently pour boiling water on it and count to 60 you know, like a one minute egg. This is the easy way to coddle an egg. If you bust the egg then don’t pour the water in-just use it *raw. (See Caesar Dressing and note below).
  5. Pour off water and put egg into small processor along with the garlic, mint, lemon juice, oregano, & salt.
  6. Slowly pour in the olive oil.
  7. Add Parmesan cheese and pulse a couple of times to mix.
  8. Add bacon, tomatoes, and green onions and to lettuce & toss to mix.
  9. Add dressing to coat all.
  10. Serve with lots of fresh ground pepper.
  11. 6 Servings
  12. 397 Calories, 9.7g Protein, 37.0g Fat, 6.2g Carbs, 2.6g Fiber, 3.6g Net Carb
Notes
  1. *I personally do not coddle my eggs but some people are still squeamish about raw eggs even though they have been pasteurized for many years now. Go figure.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Angels On Horseback

Leave a reply

Low Carb Angels On HorsebackLow Carb Angels On Horseback. Back in the day there was a restaurant in Durango, CO that served these. They came on buttered toast points and ye gads I was in love L.U.V. As an appetizer they are so easy to make, I mean look at the ingredients. You will need fresh oysters as canned are already cooked and these are cooked. They can be made in a very hot oven or broiled but are really at their best & highest flavor done on a small blazing hot grill and particularly good dipped in Remoulade.

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.

Angels On Horseback
Print
Ingredients
  1. 16 Fresh Oysters
  2. 8 Slices Of Thin Bacon
  3. 16 Toothpicks Soaked In Water
  4. 4 Lemons Wedges
Instructions
  1. Partially cook bacon keeping it still limp and pliable.
  2. Cut each bacon strip in half, wrap snuggly around an oyster, and secure it with a toothpick.
  3. If cooking in the oven preheat to 450° and cook until bacon is crispy.
  4. If broiling set under broiler for 2-3 minutes, turn and finish.
  5. If grilling same as broiling.
  6. 4 Servings
  7. 220 Calories, 13.9g Protein, 17.3g Fat, 2.2g Carbs, 0g Fiber, 2.2 Net Carbs
Notes
  1. If you have longer skewers available then string 4 per skewer.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/