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Keto Cranberry Cream Cheese Pie

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Keto Cranberry Cream Cheese PieKeto Cranberry Cream Cheese PieKeto Cranberry Cream Cheese Pie is a quick little put together when you have a bit of left-over easy Cranberry Orange Relish. To complete the pie you will also need one small crust recipe from Low Carb Pie Crusts For Most Any Pie Two Sizes which you will also find very easy to make. The beauty of this keto cranberry cream cheese pie, besides its physical beauty, is that it can be made in stages as needed and if you have the space and extra pie dishes you can even freeze the crusts.  I know, I’ve done it multiple times.

As I was making this, I was already thinking of different flavors combinations like an orange strawberry, and maybe an almond raspberry. Those are just off the top of my head and I would bet you can come up with  some of your own concoctions.

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.

Cranberry Orange Cream Cheese Pie
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Ingredients
  1. 1 Small Recipe Pie Crust
  2. 1 C Leftover Orange Cranberry Relish
  3. 6 Oz Cream Cheese
  4. 2 T Butter
  5. 2 t Vanilla
  6. 24 Drops Liquid Splenda*** Or 1 C Sweetener
Instructions
  1. Preheat oven to 350°.
  2. Follow recipe and instructions for pie crust.
  3. Cool the crust completely.
  4. Beat cream cheese, butter, vanilla, and EZ-Sweetz until smooth.
  5. Spread cream cheese mixture into cooled crust.
  6. Spread cranberry relish on top.
  7. Chill.
  8. 10 Servings
  9. 295 Calories, 5.6g Protein, 26.7g Fat, 8.0g Carbs, 3.4g Fiber, 4.6g Net Carbs
Notes
  1. For added crunch you may decorate your pie with a few crushed toasted walnuts crumbs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pie Crust For Most Any Pie

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Low Carb Pie Crust For Most Any PieLow Carb Pie Crust For Most Any PieKeto Pie Crust For Most Any Pie. It’s the crust and nothing but the crust.  These very versatile Low Carb Pie Crusts For Most Any Pie are used in many of the pie recipes on this site and can be used for hot or cold pies. Using Allulose*** will keep them Paleo. Here are several:  Cheesecake Pumpkin Pie, New York Cheesecake, & Cranberry Orange Cream Cheese Pie.  I also use the small one for the Walnut Pecan Tart , Crack Pie, and the larger one for the Pecan Maple Brandy Bars.  Hot or Cold this keto pie crust for most any pie is the absolute best.

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.

Pie Crusts For Most Any Pie/Two Sizes
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Smaller Crust 8”
  1. 1¾ C Almond Flour
  2. ½ C Ground Pecans
  3. ½ C Allulose*** (Paleo) Or 9 Drops Liquid Sucralose***
  4. ½ C Melted Butter
  5. 10 Servings
  6. 214 Calories, 4.8g Protein, 21.0g Fat 5.0g Carbs, 2.7g Fiber, 2.3 Net Carbs
Larger Crust 9”
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ Allulose*** (Paleo) Or 12 Drops Liquid Sucralose
  4. ¾ C Melted Butter
  5. 12 Servings
  6. 222 Calories, 5.0g Protein, 21.7g Fat 5.2g Carbs, 2.7g Fiber, 2.5g Net Carbs
Instructions
  1. Preheat oven to 350°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and Allulose and process until pecans are ground.
  4. Add pecan mixture to almond flour and mix in melted butter.
  5. 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.
  6. Mix all ingredients and press into an 8"x1¼” (Small Crust) or 9"x1½ ” (Large Crust) removable bottom cake pans or corresponding sized spring-form pans.
  7. 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. If it has puffed up again knock it back down. Put on counter to cool for cold pie.
  8. Proceed with your pie.
Notes
  1. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  2. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
  3. If using spring-form pans try to get your crust up the side at least 1" and 1½" if possible.
  4. These crusts can be used for either hot or cold pies.
  5. Absolutely no need to grease pan as crust has so much butter and no sugar in it. The shell will come out slicker than a whistle.
  6. More sweetener may be used without adding any additional nutritional profile but I doubt you will need any more.
  7. If using liquid Sucralose*** add to melted butter before adding to nut flours.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Almond Pumpkin Cake Cream Cheese Icing

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Low Carb Almond Pumpkin Cake-Maple Cream Cheese IcingLow Carb Almond Pumpkin Cake Cream Cheese Icing. Tis the season for all things pumpkin and this almond pumpkin cake is not just for the holidays.  I found this recipe while listening to a podcast between Jimmy Moore and Melissa Joulwan. Original recipe at: http://www.theclothesmakethegirl.com/2011/11/15/paleo-pumpkin-gingerbread-cake-with-maple-vanilla-frosting/  The recipe sounded terrific except for the maple syrup & honey which would have added far too many carbs and for me that is an absolute no-no. Soooo…I did a little finagling and came up with what I think is a pretty good facsimile. It is deliciously rich, freezes perfectly, and you can eat it year round. The whole recipe using no maple sugar and no honey which saves a whopping 50g carbs or 8.3g-5.6g carbs per piece respectively. Alas, the original recipe was Paleo but my version is not. Close-but no cigar.  It is extremely moist, and has “no” almond flour.  The secret is almond butter.  Crushed pecans or walnut could also be a welcome additional topping.

Thank you Melissa, it is the perfect ending to any 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.

Almond Pumpkin Cake-Maple Cream Cheese Frosting
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Cake Ingredients
  1. 1 Can Pumpkin Puree
  2. 1½ C Almond Butter
  3. ¼ C Sugar Free Maple Syrup***
  4. ¼ Allulose***
  5. 8 Drops Liquid Sucralose***
  6. 2 Eggs
  7. 2 t Baking Powder
  8. 1 T Vanilla
  9. 2 t Cinnamon
  10. 2 t Ginger
  11. ½ t Nutmeg
  12. ¼ t Clove
Frosting Ingredients
  1. 8 Oz. Cream Cheese
  2. 8 Oz. Butter
  3. 16 Drops Liquid Sucralose
  4. ¼ C Sugar Free Maple Syrup
  5. 1 t Maple Flavoring
  6. 2 t Vanilla
  7. Toasted Crushed Pecans (Optional As Topping)
Instructions
  1. Preheat oven to 350 degrees.
  2. Very lightly butter bottom of 10”x10” cake pan & then line with parchment.
  3. Mix all cake ingredients and put into pan. One of the great things about baking without sugar is that nothing much sticks.
  4. Bake 30 minutes. You will know when it is done as the top will crack in several places. When it cracks somewhere in the center remove from oven and cool on the counter. Melissa says to cool, cool, cool it and I say cool it and then stick it in the refrigerator. Before refrigeration, loosen the edges and making sure the cake is “free” from the pan, invert it, take off parchment paper, and cover it. If you don’t feel comfortable inverting such a large cake then by all means leave it in the pan and frost only the top. If you opt to just frost the top you will have left-over frosting which you can freeze for later use.
  5. Beat all frosting ingredients, frost the top and sides, add optional pecans and refrigerate again.
  6. Cut into 12 or 16 equal pieces.
  7. 16 Servings 2½”x2½” rectangles
  8. 237 Calories, 5.3g Protein, 20.7g Fat 7.3g Carbs, 3.4g Fiber, 3.9 Net Carbs
  9. 12 Servings 2½”x3” squares
  10. 216 Calories, 7.1g Protein, 15.5g Fat, 9.7g Carbs, 4.6g Fiber, 5.4 Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Brandied Caramel Dip

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Low Carb Brandied Caramel DipLow Carb Brandied Caramel DipLow Carb Brandied Caramel Dip

Low Carb Brandied Caramel Dip. I’ve made a lot of caramel sauce in my time (the high carby kind) and I will say that for a low carb Brandied Caramel Dip this is absolutely terrific. There are just probably a million ways to use this stuff and my favorite is a dip with granny smith or honeycrisp apples which is why I put brandy in it. It may also be drizzled on many cakes & desserts. Think Mocha Zucchini Brownies/Mocha Ganache, Panna Cotta, New York Cheesecake, Gooey Sticky Butter Cake, Carbalose Flour Cinnamon Walnut Rolls or low carb vanilla ice cream.  It is super easy to make in about 7-8 minutes.

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.

Brandied Caramel Dip
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Ingredients
  1. ½ C + 2 T Heavy Cream
  2. 1 T Brandy
  3. 2 T Butter
  4. 2 t Molasses
  5. 10 Drops Liquid Splenda
  6. 1 t Vanilla Extract
  7. ½ C Vanilla Whey Protein Isolate (I use About Time/Stevia)
  8. 2 T Butter
Instructions
  1. Combine first 5 ingredients, heat to simmer for 1-2 minutes.
  2. Remove from heat for 2 minutes and beat in vanilla.
  3. Add whey protein and beat until smooth.
  4. Beat in remaining butter 1 T at a time.
  5. Pour into a 1 cup canning jar.
  6. Refrigerate.
  7. 16 Servings
  8. 74 Calories, 1.6g Protein, 7.3g Fat, .5g Carbs, .0g Fiber, .5g Net Carbs
Notes
  1. To serve, core & quarter two apples (your choice) and cut each quarter into three-four wedges, scoop a bit of caramel with each bite and yes, it’s OK to double dip.
  2. For a plain vanilla caramel sauce simply omit the brandy.
  3. If the dip turns out the least bit grainy it is the whey protein powder and you can not really do anything about it. (At least I can't). It is a little grainy to begin with and you are also cooking it when adding into the heavy cream mixture so, sit back and enjoy the flavors of the apples and brandy. It's divine.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Gingerbread

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Low Carb GingerbreadLow Carb Gingerbread. I’d been thinking about this low carb gingerbread recipe for a while, finally decided to try it, and success is so sweet.  Over the last 4 years my tastes for sweet stuff has diminished in that it doesn’t take as much for something to taste sweet to me so if you think this needs to be a bit sweeter add a little more.  A dollop of whipped cream and you’re good to go.  Wanna see what happened one time when I under-cooked a recipe of this gingerbread?  Not always, but most of the time, I can make lemonade out of lemons.  I ended up with what are now Gingerbread Waffles with a fabulous gingerbread pudding to boot which only goes to show, don’t be afraid of failure in the kitchen because there can often times be success right around the corner.

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.

Gingerbread
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Ingredients
  1. 8 Eggs
  2. 8 T Melted Butter
  3. 1 C Allulose***
  4. 2 T Molasses
  5. ¼ C Heavy Cream
  6. ¼ C Sour Cream
  7. 2 T Water
  8. 2 C Almond Flour
  9. ¾ C Coconut Flour
  10. 1 t Baking Soda
  11. 1 T +1 t Baking Powder
  12. 2 T Powdered Ginger
  13. 1 T Cinnamon
  14. 1 t Nutmeg
  15. ½ t Powdered Cloves
  16. ¼ t Guar Gum
  17. ¼ t Xanthan Gum
Instructions
  1. Preheat oven to 350°.
  2. Lightly butter bottom only 10”x10” baking pan.
  3. Beat Eggs, and beat in molasses, Allulose, water, heavy cream, sour cream and melted butter.
  4. Mix dry ingredients, add wet to dry and blend well.
  5. Put batter in greased pan and bake for 22-24 minutes or until a toothpick inserted in the center comes out almost clean. Do not over bake.
  6. Allow to cool or serve warm topped with whipped cream.
  7. 16 Servings
  8. 222 Calories, 7.1g Protein, 17.9g Fat, 9.7g Carbs 4.1g Fiber, 5.6g Net Carbs
Notes
  1. You might try slicing a piece in ½, toasting & buttering or toasted & spread with softened cream cheese...or both. See picture above right-slathered with butter.
  2. This recipe divides nicely in ½ using a 7"x7" pan.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cheese Fondue

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Low Carb Cheese FondueLow Carb Cheese FondueLow Carb Cheese Fondue.  I know, I know. Cheese Fondue is so 60’s but it doesn’t mean it isn’t tasty and this is so, so easy to make. If you serve it to anyone under the age of 40 they may never have heard of fondue let alone eaten it, so you can dazzle them and personally I can make this a complete meal with sausage & vegetables or…it makes a fabulous sauce over broccoli.  This low carb cheese fondue is the recipe from the Rheinlander German restaurant here in Portland in my neighborhood and it is always what I order when I go there. Sadly, this restaurant is now closed so…I need to make my own low carb cheese fondue.

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

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

Cheese Fondue
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Ingredients
  1. 1 Lb Gruyere Cheese (Or Better Yet Raclette)
  2. 1 C Dry White Wine
  3. 1 T Corn Starch
  4. ½ t Crushed Garlic
  5. ¼ t White Pepper
  6. ¼ t Cayenne Pepper
  7. Pinch Nutmeg
Instructions
  1. Cut off any rind as it will not melt and then grate cheese.
  2. In a stainless steel saucepan, very slowly simmer white wine, garlic, nutmeg, white pepper and cayenne pepper for approximately 1-2 minutes to reduce wine and let a little alcohol cook out.
  3. Thoroughly toss corn starch into grated cheese.
  4. Take wine off heat, add ⅓ cheese, and mix until melted. Put back on heat and repeat and repeat one more time. If not completely melted alternately put on and take off heat until it does.
  5. If too thick, add more wine. If too thin, add more cheese. The consistency of the fondue should coat sausage or vegetables evenly when dipped into mixture.
  6. If you have a fondue pot all the better (and I do not) otherwise serve immediately in individual ramekins.
  7. Serve with any good sausage or vegetables.
  8. 6 Servings
  9. 344 Calories, 22.6g Protein, 24.5g Fat 1.8g Carbs, 0g Fiber, 1.8g Net Carbs
Notes
  1. Serve with chunks of sausage and/or your favorite low carb vegetables.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Hippie Dippie Shrimpie

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Low Carb Hippie Dippie ShrimpieLow Carb Hippie Dippie ShrimpieLow Carb Hippie Dippie Shrimpie. Yep, I was a product of the mid-sixties and a full blown hippie hence the name of this appetizer Low Carb Hippie Dippie Shrimpie.  I think the term “hippie” is a state of mind and as I know myself, I am still a bonafide hippie.  Oh man, this is gooeyness at its best.  I actually originally made this with langostinos but it can also be made with shrimp, crab, and, if you can afford it, (I can’t) lobster. 

Since I live in Oregon, we get the best and freshest Bay Shrimp ever.  Most commercial shrimp are bathed in sodium tripolyphosphate which imparts an ammonia-like odor and I don’t know about you, but ammonia is a total turn-off for me.  Sodium tripolyphosphate is used extensively in the whole of the fish & seafood industry to keep it “fresh”.  When cooked it reveals itself as a white “milky” liquid that mixes with your butter or cooking oil which is why no matter how hot you get your butter, that crummy liquid comes out.  If you are not picky don’t worry about it and if you are, ask your local market for “dry” shrimp or scallops. Since using sodium tripolyphosphate helps seafood retain liquids it is also known as “plumping” or “enhancing”  and is used much the same way as the poultry industry. To read more please see the Southern Fried Chicken recipe as I have explained it there.  Seriously, ya gotta be careful out there.

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.

Hipppie Dippie Shrimpie
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Ingredients
  1. ½ Lb Any Size Peeled Shrimp (Bay Shrimp Are Already Cooked)
  2. 2 T Butter
  3. 1½ t Crushed Garlic
  4. ½ t Red Pepper Flakes
  5. ¼ C White Wine
  6. 2 T Lemon Juice
  7. 4 Oz Room Temperature Cream Cheese
  8. ¼ C Sour Cream
  9. ¼ C Mayonnaise
  10. 1 C Shredded Full Fat Mozzarella Cheese
  11. ½ C Chopped Spinach (Optional)
  12. ¼ C Parmesan Cheese
  13. ½ t Salt
  14. ¼ t Pepper
Instructions
  1. Preheat oven to 350°.
  2. Butter a 6”-8” baking dish.
  3. Melt butter on high heat, add shrimp, garlic, & red pepper flakes and cook. Stir in wine & lemon juice.
  4. Put shrimp mixture in processor and pulse several times.
  5. Whip cream cheese, sour cream, mayonnaise, salt & pepper.
  6. Blend in spinach & cheese.
  7. Blend in shrimp mixture.
  8. Spread into dish & sprinkle with Parmesan cheese.
  9. Pop into oven, bake until warm and until cheese has melted and Parmesan has browned a bit.
  10. Serve immediately.
  11. 8 Servings
  12. 233 Calories, 13.2g Protein, 19.1g Fat, 2.0 Carbs, .1g Fiber, 1.9 Net Carbs
Notes
  1. If you opt to use bay shrimp, decrease butter by 1 T and you will still want to briefly sauté your garlic, & pepper flakes with the wine & lemon juice.
  2. This may be eaten using celery pieces, red & yellow pepper sticks or…use your imagination…and there is always using a spoon.
  3. Another option, if you make Carbalose Bread yet, spread on toast points.
  4. What I do. Microwave until warm and put into 375° oven until Parmesan has just begun to spot a little brown.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Sausage Spinach Stuffed Portobello Mushrooms

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Low Carb Sausage Spinach Stuffed Portobello MushroomsLow Carb Sausage Spinach Stuffed Portobello MushroomsLow Carb Sausage Spinach Stuffed Portobello MushroomsLow Carb Sausage Spinach Stuffed Portobello MushroomsLow Carb Sausage Spinach Stuffed Portobello Mushrooms. Everybody has their own favorite stuffed mushroom recipe and this Sausage Spinach Stuffed Portobello Mushrooms is only mine.  They are good & good for you. Serve half as an appetizer or side vegetable and one as a main course. I guarantee these are very filling as a portobello mushroom acts nicely as a meat substitute.

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.

Sausage Spinach Stuffed Portobello Shrooms
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Ingredients
  1. 4 Portobello Mushrooms
  2. ¼ Lb Ground Sausage
  3. ¼ C Minced Onions
  4. ½ C Chopped Spinach
  5. 4 Oz Sautéed & Chopped Mushrooms
  6. 4 Oz Grated Gruyere Cheese
  7. 1 T Butter
  8. ½ t Porcini Dust***
  9. ½ t Salt
  10. ¼ t Pepper
Instructions
  1. Preheat oven to 350°
  2. With a small spoon carefully scoop out black gills and if you can, buy mushrooms that are still curled on the edges as these are the most fresh.
  3. Twist out stems, chop finely, add to other chopped mushrooms & sauté in butter.
  4. Cook sausage, retain fat, and sauté onions.
  5. Put sautéed veggies in bowl with rest of ingredients and mix well.
  6. Mound ¼ mixture into each portobello cap and bake until caps are just tender-about 25-30 minutes.
  7. 4 Servings
  8. 232 Calories, 16.2g Protein, 16.6g Fat, 7.0g Carbs, 2.5g Fiber, 4.5g Net Carbs
Notes
  1. I find one pretty good sized mushroom to be a complete meal so if you doing this as an appetizer, ½ should be plenty, plenty.
  2. You may also sprinkle a couple teaspoons of Parmesan cheese on top before baking.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Warm Green Beans With Blue Cheese

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Low Carb Warm Green Beans With Blue CheeseThese Low Carb Warm Green Beans With Blue Cheese can be served as a side salad and warmed as a vegetable accompaniment. No comments to make on this recipe as the ingredients should speak for themselves.  I should add that the dressing used for low carb warm green beans with blue cheese is also fabulous on salads of just about any kind.

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.

Warm Green Beans/Blue Cheese
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Ingredients
  1. 1 Lb Green Beans
  2. ⅓ C Toasted Sliced Almonds
  3. 4 Pieces Bacon
  4. 2 Oz Good Quality Meltable Blue Cheese
  5. ½ C Slivered Shallots (Or Onions Work As Well)
  6. 3 T Olive Oil
  7. 2 T Red Wine Vinegar
  8. ½ T Dijon Mustard
  9. ½ t Salt
  10. ¼ t Crushed Garlic
  11. Fresh Cracked Pepper
Instructions
  1. Cook bean in boiling water until barely tender-about 5-6 minutes, drain, put in large bowl.
  2. Cut and cook bacon until crispy, add to beans, reserving the fat.
  3. Sauté shallots in bacon fat, add to beans.
  4. Toast almonds. I do mine in the same sauté pan on the stove-top with a small amount of bacon grease. Add almonds to beans reserving 1 T to garnish on top.
  5. Whisk mustard, garlic, salt, & vinegar, whisk in olive oil, add blue cheese, add to any remaining bacon fat, and heat slowly just until cheese begins to melt.
  6. Dress the beans.
  7. Serve with lots of cracked pepper.
  8. 6 Servings
  9. 136 Calories, 5.9g Protein, 9.8g Fat, 6.1g Carbs, 2.5g Fiber, 3.6 Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Devil Shrimp

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Low Carb Devil ShrimpLow Carb Devil Shrimp. Caramelized Shallots, Mushrooms, & Tasso? All this in a Chipotle Cream? Are you kidding me?  This Devil Shrimp is LCHF food from the gods.  Very good over chopped salt & peppered spinach and I have Cauliflower Grits under it in the 2st picture and just plain Jane in the 1st picture.  I found this as a menu item in a restaurant on one of the many road trips I have taken and was intrigued by the listed ingredients.  I thought to myself, self; why couldn’t you make a low carb devil shrimp for your site and…so I have.

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.

Devil Shrimp/Shallots/Shrooms/Tasso
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Ingredients
  1. 1 T Butter
  2. 24 Large Peeled Shrimp
  3. 1½ C Heavy Cream
  4. 1½ t Chicken Base
  5. ¼ t Chipotle Powder (More To Taste)
  6. 1 T Butter
  7. ½ C Sautéed & Caramelized Slivered Shallots
  8. 2 T Butter
  9. 4 Oz Sliced Sautéed Mushrooms
  10. 2 Oz Tasso (Or Good Dry Ham)
  11. 2 T Lemon Juice
Instructions
  1. In hot skillet sauté shrimp in butter and set aside.
  2. Sauté mushrooms in butter and set aside.
  3. Sauté tasso and set aside.
  4. Slowly caramelized slivered shallots in butter and set aside.
  5. Put heavy cream, chicken base, and chipotle powder together and reduce slightly.
  6. Add lemon juice.
  7. Add back all ingredients including any juices and heat well.
  8. Season to taste only if necessary.
  9. 6 Servings
  10. 575 Calories, 12.1g Protein, 55.1g Fat, 7.6g Carbs, .2g Fiber, 7.4 Net Carbs
Notes
  1. This is terrific served just all by itself or with another vegetable & salad.
  2. If using cauliflower double the heavy cream and don’t have a cow. Remember LCHF?
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mocha Zucchini Brownies

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Keto Mocha Zucchini BrowniesKeto Mocha Zucchini Brownies. Food Mistakes. OK, so everybody likes zucchini cake and there are a million recipes out there and that is what I started out to make. Suddenly things changed…for the way better. Since I like to mess around with my own ingredients, the “cake” turned out very moist & dense, did not rise much, and is seriously a brownie and definitely not cake. Decided to top it with a mocha ganache instead of frosting and good grief they are fabulous. Keto Mocha Zucchini Brownies.

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.

Mocha Zucchini Brownies/Mocha Ganache
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Brownies
  1. 2 C Finely Shredded Zucchini
  2. ½ C Coconut Flour
  3. ½ Cup Cocoa Powder
  4. 1 C Allulose***
  5. 12 Drops EZ Sweetz***
  6. 2 T Hot Water
  7. ¼ C Instant Espresso Powder
  8. 2 t Baking Powder
  9. ¼ C Melted Butter
  10. ¼ C Melted Coconut Oil
  11. 4 Eggs
  12. 2 t Vanilla
  13. ¼ C Sour Cream
Ganache
  1. ½ C Heavy Cream
  2. ½ C Sugar Free Chocolate Chips
  3. 2 T Allulose
  4. 2 T Room Temperature Butter
  5. 1 t Espresso Powder
Instructions
  1. Brownies
  2. Preheat oven to 340°.
  3. Dissolve coffee in water.
  4. Mix coconut flour, cocoa, and baking powder.
  5. Beat eggs, sour cream, coconut oil, and butter.
  6. Beat in Allulose, liquid Sucralose, vanilla, and coffee/water, mix until well blended then blend into dry ingredients.
  7. Stir in zucchini. Pour into a buttered 9”x9” pan and bake for about 30 minutes or until toothpick inserted in center comes out clean. As with all brownies-do not over cook.
  8. Ganache
  9. Heat heavy cream to just under a boil. Take off heat, add last teaspoon espresso powder, Allulose, & chocolate chips. Mix until chocolate is totally incorporated.
  10. Add butter when cool.
  11. Spread cooled brownies with ganache.
  12. 9 Servings
  13. 202 Calories, 6.0g Protein, 16.3g Fat, 7.9g Carbs, 4.0g Fiber, 3.9g Net Carbs
Notes
  1. Since I started out making a cake and ended up with brownies I did not put any nuts in them and I can assure you I would add ½ cup of walnuts.
  2. If you do not have a fine grater for the zucchini you can process it a bit after grating.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Guacamole Egg Bombs

2 Replies

Keto Guacamole Egg BombsKeto Guacamole Egg Bombs. I have made these pretty little gems many times with bacon but never this way. We had non-pork eating friends for dinner the other night so I left out the bacon and topped them with green onions and tomato and they really do taste like little Guacamole Egg Bombs…so here they are…for your vegetarian friends. Keto Guacamole Egg Bombs make a nice little dinner starter.

This is one of a trio of recipes for a terrific low carb picnic winter/summer indoors or out.  The other two companion recipes are Southern Deep Fried Chicken & Macaroni Salad. Now you can have a complete guilt-free meal with a measly 10g net carbs. Not to shabby for a totally fill yourself up 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.

Guacamole Egg Bombs
Print
Ingredients
  1. 12 Hard Boiled Eggs
  2. 1 Large Ripe Haas Avocado
  3. ½ C Mayonnaise (More If Needed)
  4. 2 T Yellow Mustard
  5. ¼ C Green Onion Tops
  6. ½ t Spike© Seasoning (Or Salt)
  7. ⅛ t Chipotle Powder (Or More To Taste)
  8. ½ C Small Diced Tomatoes
  9. ¼ C Green Onion Tops (Yes More)
Instructions
  1. Cut eggs in half, take out yolks and put in processor along with cubed avocado, mayo, mustard, green onions and Spike©.
  2. Process until very smooth and pipe or spoon into egg halves.
  3. In small bowl mix the tomatoes, green onions, and chipotle powder then take about one t and embed in top of each egg.
  4. 8 Servings
  5. 249 Calories, 10.5g Protein, 20.9g Fat, 4.7g Carbs, 2.3g Fiber, 2.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/