Tag Archives: primal

Keto Taco Hamburger Bowl

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Keto Taco Hamburger BowlKeto Taco Hamburger BowlKeto Taco Hamburger Bowl.  I make this lowcarb keto taco hamburger bowl when I don’t have the time to start a full meal from scratch which is really not that often now that I’m retired.  Nevertheless I have become so fond of it I still make it once in a while. Quite easy and can be prepared in about 20 minutes.  Served with the Guacamole and using the Taco Seasoning it is a complete meal.

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

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

Taco Hamburger Bowl
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Ingredients
  1. ⅓ Lb Hamburger (I Use 20% Fat)
  2. ¼ C Slivered Onions
  3. 1 t Taco Seasoning
  4. ⅛ Salt
  5. 1½ Oz Shredded Cheddar Cheese
  6. ¼ C Fresh Chopped Tomatoes
  7. 1 T Sliced Green Onion Tops
  8. Dollop Sour Cream
Instructions
  1. Saute onions & hamburger until just no longer pink.
  2. Add seasonings.
  3. Plate while very hot, top with cheese & sour cream.
  4. 1 Serving
  5. 515 Calories, 35.5g Protein, 39.3g Fat, 4.7g Carbs, .5g Fiber, 4.2g Net Carbs
Notes
  1. Recipe is for 1 serving so just multiply for number of people you are serving.
  2. If cheese does not melt completely stick it in the microwave for 30 seconds.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Taco Seasoning

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Low Carb Taco SeasoningLow Carb Taco Seasoning. This is  a very simple Taco Seasoning spice mix recipe to keep around. It certainly does not need to only go on tacos. I use to spice Cheese Tortilla Fajitas and it is good sprinkled in guacamole, and in many other things. It easily makes a good dip mixed with cream cheese, cheddar cheese & sour cream. I like to brown ground beef & slivered onions, add this taco seasoning, cover with cheese, a dollop of sour cream as Spicy Taco Hamburger. Easy easy & your children will love it. What you are seeing in the pictures is only ¼ of the recipe which is still nearly 3 T.

 Making a low carb taco seasoning, or any seasoning mix yourself, is far less expensive than buying it and you can tweak you own recipes any way you want to. Now of course if you don’t use it much then buying small amounts make sense. I have so many herbs & spices it’s almost obscene.

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.

Taco Seasoning
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Ingredients
  1. ¼ C Chili Powder
  2. 2 T Cumin
  3. 4 t Salt
  4. 4 t Pepper
  5. 2 t Oregano
  6. 2 t Paprika
  7. 2 t Garlic Powder
  8. 1 t Onion Powder
  9. 1 t Chipotle Powder
Instructions
  1. Mix all.
  2. Makes ⅔ C
  3. 30 Servings
  4. No nutritionals it’s a total freebie.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Curried Chicken Soup

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Keto Curried Chicken SoupKeto Curried Chicken Soup is an easy and relatively thick, hearty soup.  Most often if I make soup I like it a bit thick and you may have noticed this from some of my other soup recipes.  This does have coconut milk/cream in it and if you wish to skip it and add more heavy cream then please, be my guest.  If you like additional vegetables in your soup, then please, by all means, add them.  Served with a salad and it’s dinner done.

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.

Curried Chicken Soup
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Ingredients
  1. 2 C Pulled Chicken
  2. 1 Can Coconut Milk
  3. 1 C Heavy Cream
  4. 1 C Water
  5. ½ C Diced Onions
  6. ¼ C Diced Carrots
  7. ¼ C Diced Celery
  8. 1 T Chicken Base
  9. 2 t Curry Powder
  10. ¼ t Pepper
Instructions
  1. Add chicken base & vegetables to water and cook until tender.
  2. With a stick blender pulse until veggies are mostly but not completely puréed.
  3. Add heavy cream, coconut milk, & spices and heat to simmer for about 10 minutes.
  4. Add chicken, heat, and serve.
  5. 4 Servings
  6. 498 Calories, 15.5g Protein, 46.3g Fat, 5.2g Carbs, .5g Fiber 4.7g Net Carbs
Notes
  1. Can be garnish with green onions and/or a dollop of sour cream.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Thai Chicken

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Low Carb Thai ChickenLow Carb Thai ChickenLow Carb Thai Chicken.  All you need to make this fabulous low carb Thai chicken is a simple recipe of Thai Peanut Sauce and boneless chicken thighs and that’s about it.  Can’t think of a much quicker thing to make for dinner even if you do have to make the sauce.  I do have the sauce in my refrigerator almost all the time and when I run out I make it again because I use it a lot and it lasts forever. (It won’t).

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.

Thai Chicken Thighs
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Ingredients
  1. 6 Boneless Chicken Thighs
  2. 2 T Butter
Thai Peanut Sauce
  1. ¼ C Peanut Butter
  2. 1½ T Hot Water
  3. 1½ T Tamari
  4. 1 T Apple Cider Vinegar
  5. ¾ t Ginger Powdered
  6. ¾ t Red Pepper Flakes
  7. ½ t Hot Sauce (Your Choice)
  8. ¼ t Crushed Garlic
  9. 5 Drops Splenda Liquid
  10. Additional Water Only If Needed
Instructions
  1. Pound thighs until about ¼" thick.
  2. Heat butter until beginning to brown and put thighs in pan skin side down.
  3. Cook until juices begin coming to the top and then flip and cook until finished.
  4. Plate thighs.
  5. Top with 1-1½ T peanut sauce. You can add more but it doesn't take much.
  6. 6 Servings
  7. 284 Calories, 33.3g Protein, 16.4g Fat, 1.7g Carbs, 0.4g Fiber, 1.3g Net Carbs
Notes
  1. Notice the thigh in the pic has the skin on. This is because I de-bone my own thighs to still have the skin attached and yes, you can do the same thing or... just ask your butcher to do it for you.
  2. Nutritionals include peanut sauce.
  3. Confession: I can sometimes eat two of these.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Peanut Butter Cheesecake

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Low Carb Peanut Butter CheesecakeKeto Peanut Butter Cheesecake With Chocolate Ganache. I know the name of this is long but the recipe is very easy.  I think any cheesecake can be an elegant and easy dessert assuming you plan ahead as cheesecake get better the longer you keep it in the refrigerator. Trust me this Keto Peanut Butter Cheesecake won’t last long.

B-52Long ago my husband’s favorite drink was a B-52 which is made with Kahlúa, Baileys Irish Cream & Gran Marnier.  The drink is made in a pony or shot glass using a cherry or the back of a spoon to “layer” each liqueur, heaviest first etc.  When done properly they are a pretty visual.  I digress, but one day I decided to make a B-52 cheesecake for him and it turned out looking like a color-muted version of the drink…and good?…Oh yeah. The idea is to show you that you can make just about any flavor cheesecake you can conger up.  You will need the larger crust recipe from Pie Crusts For Most Any Pie Two Sizes

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.

Peanut Butter Cheesecake/Chocolate Ganache
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Crust
Larger Crust 9”
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. 12 Drops Liquid Sucralose
  4. ¾ C Melted Butter
Filling
  1. 16 Oz Cream Cheese
  2. ¾ C Peanut Butter
  3. 18 Drops EZ-Sweetz Liquid Sucralose
  4. ¼ C Heavy Cream
  5. 3 Eggs
  6. 1 T Vanilla
Ganache
  1. ½ C Heavy Cream
  2. ½ C Sugar Free Chocolate Chips
Crust
  1. Preheat oven to 350°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and process until pecans are ground.
  4. Add liquid Sucralose to melted butter, add pecan mixture to almond flour and mix in melted butter.
  5. Spread crust around bottom and up sides of 9" spring-form pan.
  6. Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. Put on counter to cool.
Filling
  1. Beat cream cheese, peanut butter, and vanilla until smooth.
  2. Add eggs 1 at time and blend on low only until mixed.
  3. Add sweetener to heavy cream and blend into filling.
  4. The idea is to have as few air bubbles as possible.
  5. Fill baked crust.
  6. Bake 10 minutes at 350°, turn down heat to 325° and bake 30-35 minutes longer or until just barely set in center. Place on counter & cool completely.
Ganache
  1. Heat Cream to just under boil, remove from heat, add chocolate chips and stir until chips are completely melted.
  2. Cool just slightly, spread ganache over top of cheesecake, and refrigerate*.
  3. 16 Servings
  4. 373 Calories, 8.4g Protein, 34.6g Fat, 10.9g Carbs, 3.1g Fiber, 7.8g Net Carbs
  5. 12 Servings
  6. 498 Calories, 11.3g Protein, 46.1g Fat, 14.6g Carbs, 4.1g Fiber, 10.3g Net Carbs
Notes
  1. *Refrigerate at least 8 hours and preferable overnight.
  2. Nutritionals include crust.
  3. Most any really good tasty dessert has lots of calories but in case you can't tell from my recipes I do not count calories and...I do not eat dessert every day...I can't. With all the other fat in my diet I am most often too full.
  4. If you get to the point you are sick of this stuff (you won't) it freezes well.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Spinach Stuffed Pork Chops

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Low Carb Spinach Stuffed Pork ChopsLow Carb Spinach Stuffed Pork ChopsLow Carb Spinach Stuffed Pork Chops & Lemon Caper Sauce is something I have made for many years. I served em in the restaurant and customers kinda had their own preconceived ideas of what a stuffed pork chop was and were always pleasantly surprised by these. Anyway they are easy to make and delicious to eat with a couple different chop cuts you can use. If possible have your butcher cut a pocket in each chop. You can make your own fabulous Sugar Free Italian Herbs 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.

Stuffed Pork Chop With Lemon Caper Sauce
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Chops
  1. 4 1” Thick Cut Bone-In Pork Loin Chops Or
  2. 4 1” Thick Cut Boneless Pork Loin Chops
  3. 4 Oz Room Temperature Cream Cheese
  4. 1 t Crushed Garlic
  5. 4 Oz Chopped & Squeezed Spinach
  6. ¼ C Sun-Dried Tomatoes
  7. 2 T Parmesan Cheese
  8. 2 T Lemon Juice
  9. 1 t Mixed Italian Herbs (I Make My Own)
  10. Salt & Pepper
  11. 4 t Olive Oil
Drizzle
  1. 2 T Lemon Juice
  2. 2 T Butter
  3. 2 T Capers
Instructions
  1. Preheat oven to 375°
  2. Cut a good size pocket in each chop.
  3. Combine all ingredients down through herbs and stuff each chop.
  4. Spoon 1 t olive oil and salt & pepper each one.
  5. Bake about 30 minutes for boneless chops & 35 minutes for bone-in chops.
  6. Meanwhile melt 1 T butter, add lemon juice & capers, swirl in 1 T butter and spoon over each chop.
  7. 4 Servings
  8. 453 Calories, 47.3g Protein, 27.5g Fat, 4.1g Carbs, 3.2g Fiber, 1.1g Net Carbs
Notes
  1. Try not to overcook the chops as it will make them tough.
  2. If some of the stuffing hangs out don't worry about, it's just more goodness to enjoy.
  3. This same stuffing works well for chicken breasts as well.
  4. Very good served on a bed of even more buttered spinach.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb German Chocolate Cake

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Low Carb German Chocolate CakeLow Carb German Chocolate Cake. I don’t know too many people who might not like a good low carb german chocolate cake and I guess if you don’t like coconut then this recipe is not for you.  This is not the sweet, sweet stuff from a box and a can but it sure is good and relatively easy to make.

 

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.

German Chocolate Cake
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Cake
  1. 2 C Finely Shredded Zucchini
  2. ½ C Coconut Flour
  3. ½ C Cocoa Powder
  4. 1½ C Allulose***
  5. ¼ C Hot Water
  6. 2 t Baking Powder
  7. ¼ C Melted Butter
  8. ¼ C Melted Coconut Oil
  9. 4 Eggs
  10. 2 t Vanilla
  11. ¼ C Sour Cream
Frosting
  1. 1 Small Can Unsweetened Coconut Cream
  2. 2 Egg Yolks
  3. 4 T Butter
  4. ½ C Allulose***
  5. 2 Drops Liquid Sucralose***
  6. 1½ t Vanilla
  7. ⅔ C Finely Shredded Unsweetened Coconut
  8. ¾ C Chopped Pecans
Cake
  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, and water until well blended and mix into dry ingredients.
  5. Stir in zucchini. Pour into a buttered 8”x8” pan and bake for about 30-35 minutes or until toothpick inserted in center comes out clean.
  6. Cool completely.
Frosting
  1. Turn heat to medium low and add coconut cream into small sauce pan.
  2. Add egg yolks and beat.
  3. Add butter, allulose, vanilla and liquid Sucralose.
  4. Increase heat to medium and bring to a low boil for about 3-4 minutes beating constantly.
  5. Remove from heat, cool a bit, and blend in coconut & pecans.
  6. Frost cake while frosting is still a bit warm.
  7. 12 Servings
  8. 457 Calories, 6.1g Protein, 43.2g Fat, 10.9g Carbs, 5.4g Fiber 5.5g Net Carbs
Notes
  1. The reason I use 2 different sweeteners is to give the finished product a much better depth of flavor.
  2. If you do not have a fine grater for the zucchini you can chop it a bit after grating.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Open-Faced Reuben Sandwich

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Low Carb Open-Faced Reuben SandwichLow Carb Open-Faced Reuben Sandwich. Reuben, Reuben I’ve been thinking what a fine world this would be…Many of us know this song from childhood with two children each telling the other how good life would be if boys didn’t bother girls and girls didn’t bother boys and we kinda know how that turns out. Well, it is only a children’s fairy tale song but this low carb open-faced Reuben sandwich is absolutely for real and very easy to make so, enjoy. If you decide to use one slice of bread you will need Carbalose Flour Bread or Naan Flat Bread but it is also very good without any bread. If you don’t have 1,000 Island, the Mississippi Comeback Sauce is absolutely perfect.

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.

Open-Faced Reuben Sandwich
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Ingredients
  1. 1 Slice Bread Or 1 Piece Naan Flatbread (Optional)
  2. 1½ t Butter
  3. ¼-⅓ Lb Thinly Sliced Corned Beef (Traditional) And Pastrami Is Good Too
  4. ⅓ C Well Drained Sauerkraut
  5. 2 Oz Swiss Cheese (I Most Often Use Gruyere)
  6. Dressing To Taste & About 2 T
Instructions
  1. Place skillet on medium low heat with butter.
  2. Put bread down first, then meat, then ½ cheese, then sauerkraut, then other ½ cheese.
  3. Put into melted butter, cover and grill until bread has browned and cheese is melted.
  4. Plate sandwich and top with dressing.
  5. This is a pretty hefty portion and can easily be split between two people.
  6. Nutritionals include all ingredients as listed.
  7. 1 Serving
  8. 667 Calories, 38.7g Protein, 50.5g Fat, 14.5g Carbs, 6.2g Fiber 8.3g Net Carbs
  9. 2 Servings
  10. 334 Calories, 19.4g Protein, 25.4g Fat, 7.3g Carbs, 3.1g Fiber 4.2g Net Carbs
Notes
  1. Serve with a couple of dill pickle spears & I have added a few sugar-free bread & butter pickles***
  2. Nutritionals include one (optional) slice bread.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamed Brussels Sprouts With Jowl Bacon

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Low Carb Creamed Brussels Sprouts With Jowl BaconCreamed Brussels Sprouts With Jowl BaconCreamed Brussels Sprouts With Jowl BaconLow Carb Creamed Brussels Sprouts With Jowl Bacon. So, I took my brother to a restaurant here in Portland the other night and since I use a lot of heavy cream and I love brussels sprouts I ordered this as a side dish. Well, let me tell you it came with a super surprise as Creamed Brussels Sprouts With Jowl Bacon. Guanciale (Gwan Cha Lay) known as Italian spiced un-smoked but cured jowl bacon had also been added to the creamed sprouts. OMG and what a treat. The city of Portland, OR has a great number of restaurants with their own in-house butchers, this is one of those restaurants and…it is only 5 blocks north of me on my street. They also have their own butcher case full of pastured aged beef and some of the best pork anywhere I have ever found. This is also where I buy my beef and pork fat which I render into my own tallow and lard.

Jowl BaconNow, if you are lucky enough to find guanciale or jowl bacon have them slice it about ¼” thick and be sure to cut off the rind. You will never want to be without it again and it freezes perfectly. Two slabs of this stuff? Pure heaven and this product is what the Italians use in Carbonara. With all that said you will probably end up using ham or regular bacon because this stuff is hard to find unless you somehow hit the jackpot.

Talk about Portland farm to table restaurants check out this menu, but no in-house butcher. http://urbanfarmerportland.com/portland-steakhouse-menus/

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.

Creamed Brussels Sprouts/Jowl Bacon
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Ingredients
  1. 16-20 Brussel Sprouts (4-5 Per Person Depending On Size)
  2. 2 Slices Cubed Guanciale Or 4 Slices Crumbled Thick Bacon Or 4 Oz. Cubed Ham
  3. 2 Slivered Shallots
  4. ½ C Heavy Cream
  5. Chicken Base To Taste (Don’t Go Nuts As The Meats Can Be Salty)
  6. Pepper
Instructions
  1. Clean and blanch brussels sprouts. Drain.
  2. Fry guanciale or bacon and set aside.
  3. Add shallots to grease, sauté until translucent and add to bacon.
  4. Cut brussels sprouts in half and put cut side down in grease and cook until nicely browned.
  5. Add back bacon & shallots, add heavy cream and reduce to desired consistency.
  6. Taste, add chicken base & pepper.
  7. 4 Servings
  8. 207 Calories, 5.9g Protein, 16.6g Fat 7.6g Carbs, 2.2g Fiber 5.4g Net Carbs
Notes
  1. I buy bunches of brussels sprouts when then are in season and blanch & freeze them but to make life easier, you can buy frozen brussels sprouts year round.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Roast Beef Hash

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Low Carb Roast Beef HashLow Carb Roast Beef HashLow Carb Roast Beef HashLow Carb Roast Beef HashLow Carb Roast Beef Hash.  Roast Beef Hash is an inside restaurant secret. Prime rib (and most meat) is not nearly as good when reheated and restaurants have struggled with this for a long time.  If you are an early bird restaurant goer do not order the prime rib or at least ask if it is from the prior day.  There are chemical reactions going on which can not be avoided. The actual term is “warmed-over flavor”. (WOF) One of the ways to mask this reaction is by adding herbs, spices and other ingredients. I don’t make this often but I do when I have leftover (mine would be rare) prime rib.  Low carb roast beef hash is a relatively simple meal and you will need one recipe of Brabant “Potatoes, Caramelized Zucchini or as I used, daikon radish, as your potato substitute. So, another restaurant secret? They make more money selling prime rib in hash than they do selling a slab of it at dinner. The really sad news is that they now cut off the fat cap surrounding the top of the roast so if you know your butcher ask for the cap to be left on-it’s what I did as you can see in the 2nd picture. Not only does the cap protect the meat from overcooking…it tastes fantastic.  For me, eating the roasted fat is like eating diabetic candy. Remember that as you spice your prime rib-those same flavors will go into your hash and I say to simply use salt & pepper. If you prefer your left over prime rib cold then here is a recipe for Roast Beef Spread.

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.

Roast Beef Hash
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Ingredients
  1. 1 Recipe Brabant Potatoes, Caramelized Zucchini, Or Daikon Radish Wedges
  2. 4 C Trimmed Beef (Any Beef-Does Not Have To Be Prime Rib)
  3. 2 C Medium Diced Onions
  4. Oil (Your Choice And I Use Tallow)
  5. Salt & Pepper
  6. 12 Eggs
Instructions
  1. If using daikon radish sauté in fat.
  2. Lightly process trimmed beef and put into a large bowl.
  3. Dice raw onions & add to beef.
  4. Add vegetable of choice.
  5. Add oil, salt & pepper and toss all to mix.
  6. Quickly fry hash in a very hot large skillet.
  7. Fry eggs two at a time and serve atop hash.
  8. 6 Servings
  9. 466 Calories, 30.6g Protein, 21.7g Fat, 8.4g Carbs, 1.7g Fiber 6.7g Net Carbs
Notes
  1. I have included ½ C fat in the nutritionals and as I said it is the oil of your choice. Some for frying the eggs and the rest for the hash. If you use beef fat as your oil to fry, get it hot and then add hash.
  2. This should be cooked and served quickly.
  3. Have leftover corned beef? It's a great substitution.
Addendum To The Notes
  1. I got the sweetest email from a couple and I am going to share it with their permission. Just goes to show (me) how many people all over the country appreciate the site. I get emails all the time but this one seemed particularly nice. So here it is in its entirety, uncut and unedited.
  2. Deborah,
  3. My wife & I discovered your website a while back and want to thank you for all the wonderful and delicious recipes. We have made many, particularly the carbalose bread (now a staple in our house), coleslaw, primal gravy, and over Christmas your New York cheesecake to name a few. What’s great about your site is all the recipes, as well as, the suggestions and comments. It makes adopting a LCHF lifestyle very easy and with no regrets.
  4. Over the weekend I came up with a suggestion to share with you. I am a huge fan of corned beef hash, either made fresh or out of a can (yes, I know). I have tried making it with radishes or your Brabant potatoes ( which were good) and the results were satisfying. However, the other day I had an idea. We are fried cabbage junkies in this house, chopped small and sautéed to a light caramelization. I thought why not combine the cabbage with corned beef? Holy crap – home friggin run!!!!! Made hash with two fried eggs and was ready to die a happy man! The combo of the cabbage and a can of Hormel corned beef is a match made in heaven.
  5. Just wanted to share this with you and take a moment to say thanks.
  6. F & D WI
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Maple Pecan Tahini Candy

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Low Carb Maple Pecan Tahini CandyLow Carb Maple Pecan Tahini Candy. Pretty simple stuff here and with only 5 ingredients it is one of my easier recipes.  I always have tahini in the pantry because I make Baba Ganoush a lot & it also takes tahini. The reason I love the brand tahini shown is 1.) It is employee owned, 2.) For whatever reason it seems softer and much easier to mix in the little oil that separates. 3.) It is non-gmo project verified & everything else verified-just click on the picture to see them all.  You will need a 15 piece candy mold and Fat Daddio has many, many of them.

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.

Maple Pecan Tahini Candy
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Ingredients
  1. ⅓ C Tahini
  2. 2 T Melted Coconut Oil
  3. 1 T Sugarfree Maple Syrup***
  4. 4 Drops Liquid Sucralose***
  5. 3 T Finely Chopped Pecans
Instructions
  1. Mix first 4 ingredients and put on low heat until soft.
  2. Mix in nuts and spoon into candy mold.
  3. Freeze at least 45 minutes.
  4. Turn out onto counter, put into small dish and refrigerate.
  5. 15 Servings
  6. 58 Calories, 1.0g Protein, 5.2g Fat, 1.7g Carbs, .6g Fiber 1.1g Net Carbs
Notes
  1. The biggest problem you may have is actually getting these into the refrigerator as the vultures in your home may descend first. They really are that good.
  2. If all goes well and you have a 15 piece 2 t mold, you will get exactly 15 pieces.
  3. Though it is difficult, keep them refrigerated until ready to eat.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb GroundDogs

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Low Carb GroundDogsLow Carb GroundDogsLow Carb GroundDogs. Just in time for groundhog day and in march the GroundDogs. This is pathetically easy & your children (husbands) should love this super easy recipe.  No, we are not making hot dogs, only grinding them for a salad-like lunch or as a spread for crackers.  Have  to say I really had fun naming this puppy and hey N.Y. Mayor Bill de Blasio, keep your hands off these low carb grounddogs.  No ground hogs or dogs of any kind will be harmed in the making of this dish.

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GroundDogs
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Ingredients
  1. 4 ¼ Lb Hot Dogs (I Use Hebrew National)
  2. ½ C Mayonnaise
  3. ⅓ C Sugarfree Sweet Pickle Relish (Mt. Olive)
  4. 3 T Yellow Mustard
  5. 1 t Liquid Smoke
Instructions
  1. Brown and then grind (process) hotdogs.
  2. Mix rest of ingredients.
  3. Blend in dog meat.
  4. 4 Servings
  5. 473 Calories, 13.1g Protein, 45.4g Fat, 3.0g Carbs, 0g Fiber, 3.0g Net Carbs
Notes
  1. It may seem a little soupy to begin with and if you are going to eat it immediately (not advised and see below) use a little less mayo but if put in the refrigerator for later, it will all soak up and congeal from the fat in the dogs.
  2. You can serve this with anything you like.
  3. This tastes just like a stadium dog with no high carby bun.
  4. This is also a perfect cold lunch plate on a hot summer day.
  5. The only reason this has any carbs at all is because they are now put into the hotdogs via sugar. As I said I used Hebrew National and if you have a really good, tasty, sugar-free dog then for heaven’s sake use them. At least for me the carbs are far out-weighted by the very high fat content.
  6. Not advisable to eat immediately as the flavors need to develop a little over some refrigeration time.
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