Tag Archives: primal

Keto Carpaccio

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Keto Carpaccio Low Carb CarpaccioLow Carb CarpaccioKeto CarpaccioKeto Carpaccio.  Another food gift from the gods.  Traditional Carpaccio is made with raw beef tenderloin and if that makes you queasy then I am sorry and this is not for you.  I have seen restaurants and recipes that say to sear the tenderloin before slicing which to my mind seems counterproductive to paper thin pieces of beef.  Once beef is cooked, even the slightest bit, it cannot be pounded and keep any of its integrity around the edges. It is far easier to slice after having been in the freezer an hour or so.

There are a million ways (not really) to dress a Keto Carpaccio and simple is best. You are featuring the best cut of the cow so don’t bury it.  It only begs to be highlighted. Arugula is the garnish greens of choice and if it tastes bitter to you (it does to me) then by all means top with a spring mix. Steve Cooksey @diabeteswarrior would probably go out & pick wild field greens.

OK, who doesn’t like a challenge? Steve just tweeted me about using rendered tallow in place of the mayo. I have said several times that I do render my own so I marched into the kitchen and made it with the beef fat. Taste was not the problem-it was good-but that part in the recipe about keeping the dressing chilled? Not so good. It began to harden in a minute or so and 10 minutes in, it was pretty solid. So all you purists out there? Please feel free to use tallow. Me, I’ll stick with the measly amount of mayo.

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

So stay around for the ride,  This is extremely simple to make and quite an elegant visual.

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

Carpaccio
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Ingredients
  1. 12 Oz Piece Beef Tenderloin (About 3 Oz Per Person)
  2. 4 Handfuls Greens
  3. Olive Oil For Drizzling Over Meat
  4. 4 t Capers (Optional But Good)
Dressing
  1. 2 T Olive Oil
  2. 2 t Red Wine Vinegar
  3. 2 t Dijon Mustard
  4. 2 t Mayo
  5. 1 t Lemon Juice
  6. Pinch Kosher Salt
  7. Pinch Pepper
  8. 1 Finely Slivered Or Chopped Shallot
  9. 1-2 T Grated Or Shaved Parmesan Cheese
Instructions
  1. Freeze tenderloin for at least an hour.
  2. Slice into rounds about ⅛"-¼". Allow to completely thaw and it will not take long.
  3. Put meat between film and pound until very thin.
  4. Whisk dressing ingredients and keep chilled.
  5. When ready, plate beef in a circle overlapping as you go.
  6. Sprinkle meat with kosher salt and freshly cracked pepper.
  7. Place 1 handful of greens & sprinkle with shallots.
  8. Drizzle with dressing and top with Parmesan cheese.
  9. Serve immediately.
  10. 4 Servings
  11. 397 Calories, 22.5g Protein, 32.8g Fat, 3.0g Carbs, 1.1g Fiber, 1.9g Net Carbs
Notes
  1. If you want to make this into a full fledged dinner or salad, double the dressing, add more greens, and garnish with a few small diced red onions.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Stuffed Red Peppers

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Low Carb Stuffed Red PeppersLow Carb Stuffed Red Peppers

 

 

 

 

Low Carb Stuffed Red Peppers.  Who needs rice in Stuffed Red Peppers? Well, we don’t. These are oozy goozy with cheese and yep, no rice and no bitterness from green peppers. And hey, these don’t need to cook forever because of that no rice business. Now if you want to be fancy dancy with these, save the pepper tops and serve them half cocked on the top.  Low carb stuffed red peppers are particular good served with Tomato Basil Cream.

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 Red Peppers
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Ingredients
  1. 1 Small Spaghetti Squash-This Is Your Rice (You Only Need About 2 Cups)
  2. 6-8 Very Large Red, Yellow, Or Orange Bell Peppers (Or Mix Em Up)
  3. ¾ Lb 20% Ground Beef
  4. ¾ Lb Ground Pork Sausage
  5. 1 Can Small Dice Tomatoes (Crushed Works)
  6. 1 Small Dice Medium Onion
  7. 1 T Crushed Garlic
  8. 1 Beaten Egg
  9. 1½ C Full Fat Mozzarella Cheese (Divided) (Or Your Own Favorite)
  10. ½ C Carbalose Bread Crumbs (Optional) And It Soaks Up Some Of The Juices
  11. ½ C Cooked Finely Chopped Spinach Squeezed Dry (Optional But Pretty)
  12. ¼ C Parmesan Cheese
  13. ¼ C Parmesan Cheese (Yes Another)
  14. 1½ t Salt
  15. 1 t Pepper
  16. ¼ t Dried Oregano
  17. ¼ t Ground Fennel (Optional) This Is The Same Spice You Taste In Pizza Sausage
Instructions
  1. Bake spaghetti squash, cut in half, scoop out seeds, and with a fork pull out spaghetti strands. Chop 2 cups into shorter strands and put in large mixing bowl.
  2. Cut off top of peppers and de-seed or you may also cut the peppers in half and serve 2 halves.
  3. Cook peppers in simmering water for 4-6 minutes. You want them just beginning to be tender.
  4. Cook sausage, beef and onions until barely pink, add garlic, salt, pepper, oregano, and fennel, finish cooking meat and add to bowl keeping any fat.
  5. Add egg, spinach, 1 C mozzarella cheese, (bread crumbs if using), tomatoes, ¼ cup Parmesan cheese to bowl and mix thoroughly.
  6. Stuff the peppers, pile em high, add remaining ½ C Mozzarella and top with remaining Parmesan cheese.
  7. Bake at 350° for 20-25 minutes or until cheese has melted.
  8. 6 Servings
  9. 466 Calories, 32.8g Protein, 28.5g Fat, 19.7g Carbs, 5.0g Fiber, 14.7g Net Carbs
  10. 8 Servings
  11. 350 Calories, 24.6g Protein, 21.8g Fat, 14.8g Carbs, 3.8g Fiber, 11.0g Net Carbs
Notes
  1. If it looks like you are going to end up with too much filling it is best to cut the peppers in half cause you can "mound" them better this way.
  2. This could make a terrific appetizer if you used "mini peppers". I understand there are about 21-22 peppers to a bag which means 42 halves and these would be very good served with a light tomato basil cream. I have no idea how many small peppers you could stuff with the filling but hey, you could always just eat the ones you have left.
  3. I have never frozen stuffed peppers but I understand they can be so you might want to make a ton of them to have some ready made-ahead meals.
  4. Nutritionals include all ingredients so omitting some with reduce the counts.
  5. Fried Cauliflower rice can sit it for the spaghetti squash.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Stuffed Jalapeño Peppers

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Low Carb Stuffed Jalapeño PeppersLow Carb Stuffed Jalapeño Peppers.  You don’t always need some sweet drippy sauce to dip Stuffed Jalapeño Peppers in, but if you do want a sauce, dress these babies in thinned Blue Cheese Dressing, Cocktail Sauce, or Mississippi Comeback Sauce, or if you can’t help yourself Smoky Sweet & Sour Dipping Sauce  My Oh My.

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 Jalapeño Peppers
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Ingredients
  1. 12 Jalapeño Peppers
  2. 4 Oz Cream Cheese
  3. 1½ C Finely Shredded Cheddar Cheese
  4. 1 Oz Roasted & Finely Chopped Red Pepper
  5. 4 Strips Finely Crumbled Cooked Bacon
Instructions
  1. Preheat oven to 375°
  2. Cut peppers in half; remove seeds, & membranes.
  3. Boil water and drop in pepper halves for 6-7 minutes.
  4. Drain and set aside.
  5. Beat cream cheese, blend in cheddar cheese, red pepper and bacon.
  6. Fill each pepper half & put on either Silpat or lightly buttered sheet pan lined with foil. (No muss, no fuss)
  7. Bake peppers 7-10 minutes or until cheese is melted. Serve warm.
  8. 6 Servings
  9. 222 Calories, 10.4g Protein, 19.2g Fat, 1.9g Carbs, 0g Fiber, 1.9g Net Carbs
Notes
  1. Beware: Use gloves when working with jalapeño peppers.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cocktail Sauce

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Low Carb Cocktail SauceLow Carb Cocktail SauceLow Carb Cocktail SauceLow Carb Cocktail SauceThis no guilt Keto Cocktail Sauce goes together in about 2 minutes.  I have no idea how only four puny ingredients can have as much flavor as this does-but the proof in in the tasting. Many of my recipes, while easy enough, have a list of ingredients a mile long.  Put baby bay shrimp on a block of cream cheese and pour this over it.  Whew dogie.  Halve an avocado, fill with bay shrimp and drizzle this on it, same with a tomato, or boil yourself some big shrimp & wallow it in the sauce, mix with tuna fish instead of plain ole mayo. Endless possibilities with keto cocktail sauce. Yeah, it’s good on Crab Cakes 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.

Cocktail Sauce
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Ingredients
  1. ½ C Mayonnaise
  2. 3 T Sugar Free Ketchup
  3. 3 T Horseradish Cream
  4. 2 T Lemon Juice
Instructions
  1. Mix all ingredients thoroughly.
  2. 8 Servings
  3. 104 Calories, 0.2g Protein, 10.7g Fat, 1.7g Carbs, 0g Fiber, 1.7g Net Carbs
Notes
  1. There are several strengths of horseradish cream so pick the right heat for your tastes or add ½ t sriracha sauce.
  2. Chopped green onion tops may be added if you want to use as a salad dressing.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Carrot Zucchini Cake Cream Cheese Frosting

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Low Carb Carrot Zucchini Cake Cream Cheese FrostingLow Carb Carrot Zucchini Cake Cream Cheese Frosting. Moist sweet carrot cake is certainly something I remember from childhood (as the girl I had to grate the carrots) but uh, I can’t eat that stuff anymore and this is my low carb version.

Shredded Smedded. Carrots or zucchini? Why not use both? Well, this does that and yes, as far as I am concerned it would not be carrot cake without cream cheese frosting so I pile it on.

If you prefer pecans then substitute them and what the hell you can also mix them. The debate will rage on no matter which you use. I did not grow up in the South and my preference remains walnuts.

Wanna see something kinda sick? Take a look at this recipe from The Eating Well Diabetes Cookbook (2005)  http://www.eatingwell.com/recipes/carrot_cake.html What the hell and OMG. Says 43g carbohydrates or 3 carbohydrate servings-whatever that is.  And this is only the dessert?  Are you kidding me?  With direction like this from the ADA we got a long way to go folks and uh yeah, I stole their picture cause they should be ashamed of themselves.

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.

Carrot Zucchini Cake/Cream Cheese Frosting
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Cake
  1. 1½ C Finely Shredded Zucchini
  2. 1½ C Finely Shredded Carrot
  3. ½ C Almond Flour
  4. ½ C Coconut Flour
  5. ½ C Desiccated Coconut
  6. 5 Eggs
  7. ¾ C Allulose***
  8. 18 Drops EZSweetz***
  9. ⅓ C Melted Butter
  10. ⅓ C Melted Coconut Oil
  11. ¼ C Water
  12. 1 T Baking Powder
  13. 2½ t Cinnamon
  14. ¼ t Guar Gum
  15. ¼ t Xanthan Gum
  16. ½ t Nutmeg
  17. ¼ t Allspice
  18. 2 t Vanilla
  19. ¼ C Sour Cream
  20. 1½ C Chopped Walnuts
Frosting
  1. 8 Oz Cream Cheese Softened
  2. 16 Drops Liquid Sucralose
  3. 2 T Heavy Cream
  4. ¼ C Butter Softened
  5. 2 t Vanilla
Cake
  1. Preheat oven to 350°
  2. Butter 10”x10” baking pan.
  3. In large bowl blend almond flour, coconut flour, coconut, guar gum, xanthan gum, baking powder, baking soda and all the spices.
  4. In another bowl and in this order; beat eggs, then add and beat in sour cream, butter, coconut oil, vanilla, water, Allulose and Liquid Sucralose.
  5. Blend wet into dry ingredients, blend in carrots, zucchini, & nuts.
  6. Pour into baking pan and bake 30-35 minutes.
Frosting
  1. Beat cream cheese & butter, add Allulose, liquid Sucralose, heavy cream & vanilla.
  2. Slather top of cake with small off-set spatula.
  3. Sprinkle walnut crumbs on top of cake.
  4. 16 Servings
  5. 258 Calories, 5.4g Protein, 24.8g Fat, 4.2g Carbs, 1.4g Fiber, 2.8g Net Carbs
Notes
  1. I think the frosting is plenty sweet enough but my tolerance for sweet stuff has lessened over time so please taste your frosting and if it needs more add another drop of liquid Sucralose.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Spanish Rice

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Low Carb Spanish RiceKeto Spanish Rice. Do you miss rice?  Well, you are not alone and this keto Spanish Rice may just do it for you. It is an easy recipe and the absolutely perfect accompaniment to Chicken Enchiladas. Complete meal & 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 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.

Spanish Rice
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Ingredients
  1. 4 C Riced Cauliflower
  2. 4 T Butter Divided (Lard Is Better)
  3. ½ Finely Diced Medium Onion
  4. 1 Finely Chopped Small Jalapeno Pepper* (Optional But Good)
  5. ½ Can Small Dice Tomatoes (I Freeze The Other ½)
  6. 1 t Chicken Base
  7. ¼ t Cumin + More To Taste
  8. ¼ t Chili Powder + More To Taste
  9. ¼ t Crushed Garlic
  10. ½ C Cheddar Cheese
  11. ¼ C Sour Cream
  12. Chopped Cilantro For Garnish (Optional)
Instructions
  1. Sauté riced cauliflower in 3 T butter and if you have lard it will taste even better. Set aside.
  2. Sauté onions and jalapeno in 1 T butter.
  3. Add back cauliflower.
  4. Add tomatoes, chicken base, cumin, chili powder & garlic and simmer until most (but not all) of the moisture has been soaked in.
  5. Plate and quickly sprinkle cheese to melt.
  6. Add dollop sour cream.
  7. 6 Servings
  8. 153 Calories, 4.5g Protein, 12.1g Fat, 6.7g Carbs, 2.3g Fiber, 4.4g Net Carbs
Notes
  1. Don’t worry if you have leftovers. Just reheat, add a couple eggs on top and eat for breakfast.
  2. I use pickled jalapenos*-that way I don't have to touch them. This is what I do to cut them. Open the jar, stick scissors in, and just keep cutting until you get to the desired size.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Asian Stir Fry

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Low Carb Asian Stir FryLow Carb Asian Stir Fry. This is a pretty straight forward Asian Stir Fry and it is the addition of the Asian Dipping Sauce that really makes it special. The sauce is to die for and is used in several recipes throughout the site and you will need one recipe.  One of my many Paleo recipes.

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

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

Asian Stir Fry
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Ingredients
  1. 1 Recipe Asian Dipping Sauce
  2. 1 Head Large Cauliflower Riced In Processor (About 6-8 Cups)
  3. 3 T Butter
  4. 1 C Snow Peas Strings Removed Cut Into Thirds On The Diagonal
  5. ½ Medium Slivered Onion
  6. 1 C Slivered Red Peppers Then Cut Into Thirds (Or Yellow)
  7. 2 T Butter
  8. ½ C Mushrooms
  9. 1 T Butter
  10. ½ C Green Onion Tops Cut On the Diagonal (About ½”)
  11. 8 Oz Very Thinly Sliced Pork (Or Chicken Or Beef Or Chicken)
  12. 1½ C Mung bean Sprouts.
  13. 1 T Butter
  14. 3 Eggs
Instructions
  1. Sauté cauliflower in butter. Set aside.
  2. Sauté onion, red pepper, & snow peas in butter. Set aside.
  3. Sauté mushrooms. Set aside.
  4. Sauté meat in butter and add mung bean sprouts.
  5. Add all ingredients back to pan & heat. Put to side, beat eggs, and cook slightly then bring all veggies into the eggs and finish cooking.
  6. Pour in Asian dipping sauce to coat.
  7. 4 Servings
  8. 347 Calories, 23.1g Protein, 21.1g Fat, 16.2g Carbs, 6.6g Fiber, 9.6g Net Carbs
Notes
  1. Additions could include a little broccoli, zucchini, sprinkled sesame seeds or even chopped spinach.
  2. Skip the meat and make it vegetarian.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tiramisu Torta

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Keto Tiramisu TortaKeto Tiramisu Torta. With my chefy background I went into the kitchen one Sunday with the express intent of making this Keto Tiramisu Torta. It has been on my mind for a while but until I got the crepes posted I couldn’t try the recipe. Tiramisu (the high carby version) had long been a favorite dessert of mine and I have not eaten it in years. There are times in our lives that call for a punt and this keto tiramisu torta dessert is one of them. We don’t eat lady fingers and we don’t eat sugar but we can still love tiramisu so…we are punting.  Since tiramisu calls for ladyfingers dipped into coffee we are going to put the coffee into the Flaxseed Meal Crêpes and you will need one recipe (12) of these. If you are interested in a higher protein Keto Tiramisu Torta then it can be made with Keto Pork Rind Wraps without changing the carb counts. This is so spot on and I guarantee you will love it.

The picture is not mine but this is exactly what it looks like. Many thanks to Chef Francisco Migoya, professor at the Culinary Institute of America in Hyde Park, NY.  When cut, you will see 12 delicately darkened crêpes between beautiful layers of espresso Zabaglione. I’m saying it again here folks, you can do most anything with the basic crêpe recipe.  If you don’t want to go to the trouble of making the torta (and it is very easily assembled) then just stuff and roll your crepes and call it good to go. Not as pretty but just as tasty.  This low carb tiramisu torta is one of the lowest carb desserts on the 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.

Tiramisu Torta
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Ingredients
  1. 1 Recipe Flaxseed Meal Crepes
  2. 8 Drops Liquid Sucralose
  3. 2 t Espresso Powder
  4. 5 Egg Yolks
  5. ½ C Allulose
  6. ¼ C Sweet Marsala
  7. 8 Oz Softened Cream Cheese
  8. ½ C Heavy Cream Whipped
  9. 4 Drops Liquid Sucralose
  10. 1½ t Espresso Powder
  11. 1 t Vanilla Extract
  12. 1 t Sifted Cocoa Powder
Instructions
  1. To your basic Flaxseed Meal Crêpes you are going to add 8 drops of liquid Sucralose and 2 t espresso powder then proceed to make the crêpes.
  2. Beat egg yolks, allulose, & Marsala in medium metal bowl and put over very low heat beating constantly until thickened and nearly double in volume. This is basically a zabaglione. Remove from heat, keep beating until cooled a bit, and add to whipped & softened cream cheese. I use my mixer on low.
  3. Whip heavy cream. Add vanilla, sucralose, and espresso powder and whip a bit more.
  4. Blend whipped cream & cream cheese mixture making sure it is thoroughly combined.
  5. Place first crêpe on a 7"-8” plate. Spread thin layer of mixture to cover crêpe.
  6. Put another crêpe on top & repeat until finished.
  7. If you have enough filling put it around the sides to encase it.
  8. Gently sift cocoa powder over top.
  9. Cover with a large mixing bowl and refrigerate at least 6 hours and overnight is even better as all flavors will mellow.
  10. Nutritionals include crêpes.
  11. 10 Servings
  12. 230 Calories, 6.4g Protein 20.8g Fat, 4.4g Carbs, 2.6g Fiber, 1.8g Net Carbs
  13. 8 Servings
  14. 288 Calories, 8.0g Protein, 26.0g Fat, 5.5g Carbs, 3.2g Fiber, 2.3g Net Carbs
Notes
  1. Though this is an extremely low carb dessert I think you will also find it very rich. I suggest you cut this into 10 servings and if you seriously can eat more of it then do so...or...cut it in half and cut half into 5 pieces to see if you think it's enough and if not cut the other half into 4 portions.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crab Rangoon

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Low Carb Crab RangoonKeto Crab Rangoon. I used to make Crab Rangoon Bundles with wonton wrappers, fried in some crummy seed oil & served with some super sweet concoction.  Well, those were the days my friends, we thought they’d never end; we’d sing and dance forever and a day. …and those days?…they did end. I still sing and dance but to a different tune and…this keto crab rangoon is a pretty terrific substitute. Certainly this is not traditional Crab Rangoon, only different, and really so much better and healthier.  You will need one recipe of either Flaxseed Meal Crêpes or Pork Rind Wraps.

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 And here, in one tidy package, are all my over 550 Low Carb Keto Paleo Diabetic Chef’s Recipes.

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

Crab Rangoon
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes (Or Pork Rind Wraps)
Filling
  1. 12 Oz Cream Cheese
  2. ½ C Crab Meat (About 4 Oz)
  3. ¼ C Minced Green Onion Tops
  4. 12 Long Green Onions For Tying Crêpes
Sauce
  1. ½ C Tamari Sauce
  2. ⅓ C Water (+ More If Wanted)
  3. 2 T White Vinegar
  4. 2 T Minced Green Onion Tops
  5. ½ t Crushed Garlic
  6. ½ t Powdered Ginger
  7. ⅛ t Dried Chili Flakes
Instructions
  1. Blanch long green onions until soft.
  2. Blend softened cream cheese, minced green onions, and then crab.
  3. Divide into 12 equal portions (about 2 T), form a roll and place in lower ⅓ of crêpe.
  4. Fold in sides and press gently.
  5. Roll leaving seam on bottom and gently press. It should now look like a 3”-3 ½” baby burrito.
  6. Gently tie in center with long green onion.
  7. Place in sauté pan with 1 T butter set to medium low, cover and heat to just warm.
  8. Plate bundle and drizzle sauce over it.
  9. 12 Servings
  10. 181 Calories, 7.2g Protein, 15.2g Fat 4.9g Carbs, 2.4g Fiber, 2.5g Net Carbs
Notes
  1. If serving to guests & you have access to long enough green onions cut twelve, put them in boiling water a few seconds to make them soft and tie around each crêpe. It makes a pretty presentation. If you can't get long enough green onions cut them as long as you can, cut each in half and drape an X across the top of each one.
  2. Nutritionals include crêpes.
  3. Crab Rangoon is very good served with a sweet sauce so if you want your Asian drizzle a bit sweeter add 1-2 T Allulose, a couple drops of liquid Sucalose or sweetener of choice.
  4. I know crab meat is very expensive. (I get dungeness here on the left coast) and canned would be good as well as also using cooked ground shrimp.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chicken Enchiladas

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Low Carb Chicken EnchiladasLow Carb Chicken EnchiladasLow Carb Chicken Enchiladas. OK, you will need to either poach or buy a rotisserie chicken from your local grocery and pull the meat off the bones with your fingers.  You want “pulled” chicken, not diced.  If you poach one then keep 4 cups of stock as you can use it in your enchilada sauce.  (Unless you buy that too).  I am sorry but I can not abide canned sauce and that’s just me.  If you like it then by all means, please use it.  I do know for you busy moms & cooks sometimes convenience trumps all, but it you want authentic low carb chicken enchiladas this is definitely the way to go.

The  reasons I like the Los Chileros Enchilada Powder are 1.)  I do not have to use it all at once. 2.)  I like to use the stock from the chicken instead of water, but if you opt to use water you can always put chicken base in it, and 3.)  It tastes authentic and really good.  You will need 1 recipe of Zero Carb Flaxseed Meal Crêpes which serve as the tortillas or the newer Pork Rind Wraps which are to die for and all I use now. Served with Spanish Rice & Pico de Gallo this all makes a complete Mexican dinner.  For diversity there is absolutely nothing wrong with using Pulled Pork either.

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 Enchiladas
Print
Filling
  1. 3-3½ C Pulled Chicken (Or About 1 Lb)
  2. 8 Oz Shredded Cheddar (Or Jack) Cheese (Divided)
  3. 1 Medium Small Dice Onion
  4. 2 T Butter
  5. 1½ t Salt
  6. 12 T Sour Cream
  7. Cilantro As Garnish (If Wanted)
Enchilada Sauce
  1. 3 T Enchilada Powder
  2. 3½ C Stock (Or 3½ C Water +2 t Chicken Base)
  3. ¼ t Xanthan Gum
  4. Or 3½ C Favorite Canned Sauce
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine stock or water & chicken base with enchilada powder & heat. While whisking briskly, sprinkle in xanthan gum. It will begin to thicken just a bit.
  3. Sauté onions lightly in butter.
  4. Mix chicken, onions and 3 oz of cheese.
  5. Divide chicken mixture into 12 equal portion.
  6. Spread some sauce on a large plate and dredge tortilla "crêpes" on both sides.
  7. Roll chicken into 12 tortilla "crêpes".
  8. Put a little sauce in bottom of an 9"x13" baking dish and line dish with enchiladas seam side down. Spoon remaining sauce on top.
  9. Scatter remaining cheese over all.
  10. Cover and bake until hot-about 20-25 minutes.
  11. Top each enchilada with dollop of sour cream and chopped cilantro.
  12. 6 Servings
  13. 463 Calories, 35.4 Protein, 33.2g Fat, 5.6g Carbs, 2.3g Fiber, 3.3g Net Carbs
Notes
  1. Get this guys, one 7"-8" flour tortilla has...drum roll please...22.2g net carbs which means over 44g carbs for two which is a serving. You know, that is a whole lot of carb savings.
  2. Nutritionals include crêpes or pork skin wraps.
  3. Use any leftover chicken for salad or freeze it for the next time you want even quicker enchiladas.
  4. The reason I much prefer the above enchilada mix is that it only has 4 ingredients: Chile, onion, garlic and salt.
  5. Compare that with McCormicks: Corn Flour, Salt, Chili Pepper, Cumin, Onion, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), And Garlic.
  6. Me I'll take 4 ingredients I recognize.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamed Chicken And Spaghetti Squash Bake

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Low Carb Creamed Chicken And Spaghetti Squash BakeLow Carb Creamed Chicken And Spaghetti Squash Bake. There are several schools of thought on how to properly cook your spaghetti squash and the best one is the one that works for you.  I have always cut mine and baked as shown in Spaghetti Squash 101. It is just what works for me and if you have a better way that works for you then by all means please use it.

Why I always pull my chicken or any other meat for that matter. Again it is that old surface area thing.  USING SURFACE AREA TO YOUR ADVANTAGE More surface area=better flavor and pulling chicken allows whatever ingredients you are using to penetrate it inside and out.  What better example of surface area than ice cream?

This dish is really kind of basic comfort food. It’s easy to make, easy to eat and if you have leftovers…easy to eat 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.

Creamed Chicken & Spaghetti Squash Bake
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Ingredients
  1. 1 Medium Cooked Spaghetti Squash (Maybe A Bit Undercooked As It Is Also Baked)
  2. 1 Whole Poached & Pulled Chicken (If You Gotta Poach 1 Why Not Poach 3 & Freeze The Rest?)
  3. ½ Medium Onion Small Diced Or Slivered
  4. 1 T Butter
  5. 1 Lb Mushrooms (Any Kind You Want)
  6. 3 T Butter
  7. 1 C Parmesan Cheese (Divided)
  8. 1 C Cheddar Cheese (Divided)
  9. 1½ C Mozzarella Cheese
  10. 3 C Heavy Cream
  11. ½ C Chopped Roasted Red Pepper (For Color)
  12. ¼ C Minced Green Onion Tops (For Flavor & Color)
  13. 1 T Chicken Base
  14. 2 T Dry White Wine (For Depth of Flavor-Optional)
  15. 2 t Porcini Dust
  16. 1 t Poultry Seasoning (Not Necessary But Tasty)
  17. ½ t Nutmeg
  18. ¾ t Pepper
  19. More seasoning to taste
Instructions
  1. Preheat oven to 325°
  2. Cook squash by preferred method.
  3. Butter a large glass baking dish.
  4. Pick chicken. If you have kids this is something they can help with. (If ya trust ‘em)
  5. Sauté onions in butter. Set aside
  6. Sauté mushrooms in butter. Set aside.
  7. Heat heavy cream, add chicken base, porcini dust, wine, poultry seasoning, nutmeg, & pepper and reduce just slightly as it will thicken as it bakes.
  8. Combine squash & ½ C cheddar cheese, with ¾ C cream, and line your buttered dish.
  9. In large bowl combine pulled chicken ½ C cheddar cheese, ¼ C Parmesan, peppers, & green onions, mushrooms, and onions.
  10. Pour rest of heavy cream over chicken & mix thoroughly.
  11. Spoon chicken over squash, cover with mozzarella cheese & sprinkle rest of Parmesan over the top.
  12. Cover and bake 35-40 minutes.
  13. If you like crispier cheese, turn heat to 350°, uncover, and bake an additional 10-15 minutes or…broil a couple of minutes.
  14. 8 Servings
  15. 646 Calories, 38.0g Protein, 52.1g Fat, 6.4g Carbs, .6g Fiber, 5.9 Net Carbs
Notes
  1. I do not use any garlic in this but if you want to by all means use it and this will essentially make it an Alfredo.
  2. Replace the chicken with pulled pork or shrimp. Live a little and laugh a lot.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fauxroni & Cheese

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Low Carb Fauxroni & CheeseLow Carb Fauxroni & Cheese. What a delightful side dish to any meal.  You might add Au Gratin Casserole Topping  but it is certainly not necessary.  It stands alone quite nicely.

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.

Fauxroni & Cheese
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Ingredients
  1. 1 C Broccoli Florets
  2. 1 C Cauliflower Florets
  3. 1 C Heavy Cream
  4. ¼ C Chopped Shallots
  5. 6 Pieces Crumbled Bacon
  6. ½ t Dry Mustard Powder
  7. ½ C Cheddar Cheese (I Use ½ Cheddar & ½ Gruyere)
  8. 2 t Red Wine Vinegar
  9. 1 Drop Sucralose (To Counteract Vinegar)
  10. ½ t Salt
  11. ¼ t Pepper
  12. ½ C Parmesan Cheese (More If You Want)
Instructions
  1. Preheat oven to 375 degrees.
  2. Blanch broccoli & cauliflower and drain, drain, drain, put in a bowl and add crumbled bacon.
  3. Very slowly heat heavy cream, shallots, & mustard until slightly thickened (about 3-4 minutes) as it will thicken when cooking.
  4. Remove cream from heat, add cheese and stir until melted, add rest of ingredients and mix into veggies.
  5. Put into 8” glass baking dish, sprinkle with parmesan cheese.
  6. Bake about 15 minutes or until parmesan begins to brown.
  7. 8 Servings
  8. 223 Calories, 9.3g Protein, 19.2g Fat, 3.0g Carbs, 0.6g Fiber 2.4g Net Carbs
Notes
  1. Very easy to sub ½ of the Parmesan cheese in your topping for ½ ground pork rinds.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/