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Low Carb Peanut Butter Cake-Peanut Butter Icing

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Low Carb Peanut Butter Cake-Peanut Butter IcingLow Carb Peanut Butter Cake-Peanut Butter Icing.  For LCHF followers this is about as good, healthy, and tasty as it gets. Me? I could eat peanut butter all day long…by the spoonful…so I have to be careful.

Low carb peanut butter cake-peanut butter icing is a very dense, moist cake and not too dis-similar from a brownie which I hope you can see from the picture.

Baking PansThis is another reminder that if you are going to bake (anything) it would be a very good idea to have professional baking pans. Magic Line Pans are the best quality available, they come in about every size & shape you would ever need and…they are actually made here in the USA. There is even a complete size set of square pans (6”,7”,8”,9”,10” and 12”) and with these pans you will have what you need (and more) to make the recipes on this site.  Since there are only two of us I often enough make ½ a recipe, use the 6”x6” pan and cut into 8-10 pieces. I think because I promote this set of pans several places on this site they keep selling out of them so if you don’t see the 6 pan combo call 309-747-2125 and they will make one for you.

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 Cake/Peanut Butter Icing
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Cake
  1. 2½ C Almond Meal
  2. ½ C Arrowroot
  3. 1 T+1 t Baking Powder
  4. 1 C Melted Butter
  5. ½ C Allulose
  6. ½ C Sugar Free Maple Syrup***
  7. ¾ C Peanut Butter (I Use Freshly Ground Smooth)
  8. 4 Eggs
  9. ¼ C Heavy Cream
  10. ¼ C Sour Cream
  11. 1 T Vanilla Extract
  12. 8 Drops Liquid Sucralose
Icing
  1. 3 Oz Cream Cheese
  2. ½ C Peanut Butter
  3. ¼ C Heavy Cream
  4. ¼ C Allulose***
  5. 4 Drops Liquid Sucralose***
  6. 1 t Vanilla Extract
  7. 2 T Softened Butter
Instructions
  1. Preheat the oven to 350 degrees.
  2. Lightly butter a 10”x10” square baking dish.
  3. Mix first 3 dry ingredients.
  4. Beat butter, Allulose, Sucralose, & maple syrup (or sugar free simple syrup).
  5. Add the eggs one at a time, then add vanilla & sour cream.
  6. Add peanut butter and finally, heavy cream.
  7. Add wet ingredients to dry and mix thoroughly.
  8. Pour the batter into the pan and smooth the batter until it is evenly spread.
  9. Bake for 25-30 minutes or until a toothpick comes out clean when tested. When it slightly browns on top it should be done.
  10. While the cake is baking, beat all icing ingredients until smooth.
  11. Remove the cake from the oven and cool completely.
  12. Frost and slice into 20 pieces.
  13. 20 Servings
  14. 335 Calories, 8.9g Protein, 28.7g Fat, 9.9g Carbs, 2.6g Fiber, 7.3g Net Carbs
Notes
  1. This cake is ridiculously rich and as they say, will stick to the roof of your mouth like well, peanut butter.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chocolate Walnut Peanut Butter Fudge

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Low Carb Chocolate Walnut Peanut Butter FudgeLow Carb Chocolate Walnut Peanut Butter Fudge. One of the things a diabetic misses (and there are lots of things) is a good creamy fudge. Well, you need wait no longer. This is as good as it gets and you can eat several pieces without any guilt what-so-ever.

About 20-55 years ago I realized fudge was far better made with heavy cream rather than milk and up until the diabetes thing it was the best fudge ever and now this is.  I really can’t tell any difference.

The first time I tried making this I used too much heavy cream (gasp) and we could only eat it with a spoon (another gasp) so I reduced the cream and voila a to-die-for Low Carb Chocolate Walnut Peanut Butter Fudge and how cool is this and…you don’t have to beat it forever.

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

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

Chocolate Walnut & Peanut Butter Fudge
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Ingredients
  1. ¾ C Heavy Cream
  2. 1 C Allulose
  3. 4 Squares Chopped Unsweetened Baking Chocolate
  4. 1 C Smooth Peanut Butter
  5. 1 C Chopped Walnuts
  6. 1½ t Vanilla Extract
  7. 6 Drops Liquid Sucralose
Instructions
  1. Add allulose to cream, heat to hot but do not boil, stirring until Allulose is dissolved.
  2. Add chocolate and stir until melted and cook for about 5-6 minutes.
  3. Add vanilla & Sucralose.
  4. Stir in walnuts.
  5. Blend in peanut butter.
  6. Line bottom only of 8”x8” glass baking dish with parchment and spread fudge into pan.
  7. Put in refrigerator.
  8. When firm, cut into 32 1”x2” pieces.
  9. 32 Servings
  10. 102 Calories, 3.1g Protein, 8.5g Fat, 3.3g Carbs, 1.3g Fiber, 2.0g Net Carbs
Notes
  1. This makes a pretty good amount of fudge but if you have a larger family, then add an additional ½ recipe and use the same size pan for thicker pieces.
  2. Being the kitchen scientist I am I tried this with almond butter but I have to say…not as good.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Divine Chicken Divan Casserole

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Keto Divine Chicken Divan CasseroleKeto Divine Chicken Divan CasseroleKeto Divine Chicken Divan CasseroleLow Carb Divine Chicken Divan CasseroleKeto Divine Chicken Divan CasseroleKeto Divine Chicken Divan Casserole. Back in the day, you know, like the middle ages, this was cheap college fare and we made it with Cream of Mushroom & Cream of Celery soups with a potato chip topping. And as Robert Burns wrote; those days are Auld Lang Syne or times gone by. But then again, I did not cook with heavy cream and certainly not Port wine.  Gruyere cheese? Porcini dust?  Never heard of ‘em. There are probably about as many recipes for this as there are cooks and this is just my own tasty version of keto divine chicken divan casserole.

This is one of those all inclusive meals and pretty complete with a big salad of greens and maybe a wee bit of dessert.  If you opt for the Topping you will need Carbalose Flour Bread to make the crumbs and they are included in the nutritionals. Otherwise you may subtract 1.3 Net Carbs, and add GroundPork Rinds instead.

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.

Divine Chicken Divan Casserole
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Ingredients
  1. 1½ Lbs Pulled or Shredded Chicken (4 Cups Or About 4 Large Chicken Breasts)
  2. 1 Lb Blanched Broccoli Florets Or Pieces
  3. ¾ C Mayonnaise
  4. ¾ C Sour Cream
  5. 1½ C Shredded Gruyere, Cheddar Or Combination
  6. 1 T Chicken Base
  7. ¼ C Port Wine
  8. 1½ C Heavy Cream
  9. ½ t Porcini Dust
  10. ½ C Chopped & Sautéed Mushrooms
  11. 1 C Carbalose Flour Bread Crumbs (Optional)
  12. 2 T Melted Butter
  13. ¼ C Parmesan Cheese
  14. Pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Lay broccoli on bottom of 8” glass baking dish and sprinkle with chicken.
  3. Mix mayo & sour cream, spread over chicken and top with cheese.
  4. In large pan heat heavy cream with wine, porcini dust & chicken base and cook until thickened slightly.
  5. Add sautéed mushrooms and pour over casserole.
  6. Sprinkle with pepper.
  7. Mix bread crumbs with Parmesan cheese, mix in melted butter and sprinkle on top.
  8. Bake just until crumbs begin to brown.
  9. 6 Servings
  10. 608 Calories, 41.9g Protein, 44.6g Fat, 9.8g Carbs, 3.3g Fiber, 6.5g Net Carbs
Notes
  1. You could also sprinkle this with just equal parts Parmesan cheese and pork rinds and it would probable take about ½ cup each.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Sour Cream & Chive Crackers

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Low Carb Sour Cream Chive CrackersThese Low Carb Sour Cream Chive Crackers will make your kitchen smell heavenly and your family will thank you.  Serve with Ham Salad, Roast Beef Spread, Chicken Liver Pate.  They are particularly good with Caramelized Onion Dip or just about whatever other appetizer you wish. Be careful if you are just eating them plain as they can easily get away from you.

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.

Sour Cream & Chive Crackers
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Ingredients
  1. 2 C Almond Flour
  2. 2 T Dried Crushed Chives
  3. ½ C Sour Cream
  4. 1 t Salt (Or To Taste)
  5. ½ t Onion Powder
Instructions
  1. Preheat oven to 215°.
  2. In a medium bowl, mix all the ingredients by hand. Knead for a half minute or until smooth and rest for 10 minutes.
  3. If you have a Silpat-terrific. Place the dough in a rectangle on the Silpat and cover with parchment paper.
  4. Using a rolling pin and starting at the center roll once toward you, once away from you, turn 90 degrees and repeat. Now just roll evenly until Silpat is covered. Don’t worry about what goes off the Silpat-just trim it and put on any bare spots.
  5. Gently peel the top parchment paper and trim all overhang.
  6. Score dough with a pizza cutter. (I use my bench scraper since you definitely do not want to cut the Silpat).
  7. Pick up the Silpat and place on an inverted sheet pan.
  8. Put in the oven and bake for 1½ -2 hours or until very gentle brown begins to appear.
  9. Cool completely and break at scores.
  10. 48 Crackers
  11. 31 Calories, 1.1g Protein, 2.5g Fat, 1.1g Carbs, 0.5g Fiber, 0.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mississippi Comeback Sauce

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Low Carb Mississippi Comeback SauceLow Carb Mississippi Comeback Sauce

 

 

 

 

Keto Mississippi Comeback Sauce. Makes a great vegetable dipping sauce, a terrific salad dressing and if you eat sandwiches it is especially good on an Open-Faced Rueben Sandwich.  I bet once you have eaten this you will “comeback” with your own ways to use it. The recipe is easily doubled and lasts forever, and I’m guessing it won’t. (Last Forever) Keto Mississippi comeback sauce, in many cases, can be used as a substitute for 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

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

Mississippi Comeback Sauce
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Ingredients
  1. ½ C Mayonnaise
  2. 2 T Olive Oil
  3. 2 T Chili Sauce
  4. 2 T Sugar Free Ketchup***
  5. 1 T Fresh Lemon Juice
  6. ½ t Dijon Mustard
  7. ¼ t Onion Powder
  8. ¼ t Garlic Powder
  9. ¼ t Worcestershire Sauce
  10. 2 Drops Tabasco Sauce
  11. ¼ t Cajun Seasoning
  12. Pinch Pepper
Instructions
  1. Beat all ingredients, put in a 1 cup jar, and refrigerate.
  2. 8 Servings
  3. 130 Calories, .1g Protein, 13.6g Fat, 1.6g Carbs, 0.0g Fiber, 1.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Smoked Ham Salad

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Keto Smoked Ham SaladLow Carb Smoked Ham SaladKeto Smoked Ham Salad. I guarantee you will never eat another commercial Ham Salad after this and is this easy or what? The three secrets to this recipe are good quality ham, the liquid smoke and the Sugar Free Mt. Olive Sweet Relish. I have had others SF relishes and for whatever reason they don’t begin to compare to Mt Olive. It is available at www.netrition.com

This is good served on a thick slab of tomato with melted smoked cheddar cheese over it or if you make Carbalose Flour Bread it makes a terrific quick sandwich for lunch and even good served by the tablespoon on Sour Cream & Chive Crackers or Hazelnut Parmesan Crackers for a little “quickie something” before dinner.  As you can see even I know ham is a natural with cheese so I put it on a large cheese crisp. Keto smoked ham salad-you won’t be sorry.

Make sure when you taste test it you stop at the test-it’s very easy to just stand at the kitchen counter and chow down and I’m not kidding you, I have done it many times.

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

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

Smoked Ham Salad
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Ingredients
  1. 1 Lb. Good Quality Cooked & Smoked Ham
  2. ¾ C Mayonnaise
  3. ⅓ C Sugar Free Mt. Olive Sweet Relish
  4. 3 T Yellow Mustard
  5. 2 t Liquid Smoke
Instructions
  1. Grind ham in food processor and remove to a bowl.
  2. In another bowl mix next 4 ingredients and mix into ground ham.
  3. 6 Servings
  4. 402 Calories, 17.1g Protein, 38.8g Fat, 1.3g Carbs, 0.0g Fiber, 1.3g Net Carbs
  5. 8 Servings
  6. 302 Calories, 12.8g Protein, 29.1g Fat, 1.0g Carbs, 0.0g Fiber, 1.0g Net Carbs
  7. 1 T
  8. 75 Calories, 3.1g Protein, 7.3g Fat, .3g Carbs, 0.0g Fiber, 0.3g Net Carbs
Notes
  1. If your ham has been injected with up to 35% “added product” squeeze it out before you grind it and my best advice is not to buy anything with the word “product” attached to it. I don’t know about you but I am not interested in buying water or whatever else they inject into ham and chickens these days.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mexican Cornbread

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Low Carb Mexican CornbreadLow Carb Mexican CornbreadKeto Mexican Cornbread. If you don’t think this keto Mexican Cornbread tastes as close to real cornbread as you can get-then I will eat my Mexican sombrero. It’s spicy, filling, healthy, & will fill your kitchen with the aromas reminiscent of a Mexican restaurant. The best thing about this recipe? No almond meal anywhere to be found.  Perfectly paired with Firehouse Fresh Steak Chili

I think this may be my first “variegated paleo” dish. Variegated in that I subbed sour cream for vinegar and most paleo followers say no to dairy.  Hey, I tried it with vinegar and to my taste it was awful and…I like and use a lot of vinegar.

One of the things (and there are many) since I started this website is the emailing and phone conversations I have had with people from all over the country.  I have had the great pleasure in the last week of a running email exchange with health coach Jamie Koonce www.jamiekoonce.com who gave me a basic paleo coconut bread recipe and this is my very much added to and altered rendition. The basic recipe is delicious (and I will post it) but I did not care for the taste of the vinegar in it so I subbed it with sour cream. Jamie’s titles include: Holistic Nutritionist, Functional Medicine Practitioner, and Traditional Oriental Medicine Practitioner and if I lived in or near AR I would try to meet her. Jamie is also available to clients everywhere by phone and Skype.

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.

Mexican "Cornbread"
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Ingredients
  1. ¼ C Coconut Flour
  2. 1 t Baking Powder
  3. ¼ t Xanthan Gum
  4. Dash Salt
  5. 2 Eggs
  6. ½ C Water
  7. ¼ C Sour Cream
  8. 2½ T Melted Coconut Oil
  9. 2 T Minced Onions
  10. 2 T Minced Roasted Red Pepper
  11. 2 T Minced **Pickled Jalapenos (No Carrots Or Onions)
  12. 2 Oz. Cheddar Cheese (Or Cheese Of Choice)
Instructions
  1. Preheat oven to 400 degrees.
  2. Blend first 4 ingredients in medium bowl.
  3. Beat eggs, add water, sour cream, 2 T oil, beat again then beat into dry ingredients.
  4. Blend in veggies and cheese. Let rest for a couple of minutes-it will thicken. Blend once again.
  5. Pour into round well oiled pan. (last ½ t oil)
  6. Bake 30 minutes, rest 5 minutes, make sure it is not sticking to sides of pan and take off outer ring if using a small springform or removable bottom pan. (Recommended-See Notes)
  7. 6 Servings
  8. 155 Calories, 5.1g Protein,12.2g Fat, 2.9g Carbs, 1.1g Fiber, 1.8g Net Carbs
  9. 4 Servings
  10. 233 Calories, 7.7g Protein, 18.3g Fat, 4.3g Carbs, 1.6g Fiber, 2.7g Net Carbs
Notes
  1. I use a small 6” springform pan for this which is perfect. There is also a 6” removable bottom cake pan made by Fat Daddio’s and I really like this company. There are several others and it you don’t use removable bottom pans you are missing the boat. I have different sizes and use them for lots & lots of things.
  2. If you decide to split this puppy with a buddy, and maybe with the addition of sausage or minced ham, it would make a great & somewhat different breakfast. Yeah, and maybe even with a side of bacon.
  3. Double the recipe, use an 8” round pan and cut into 8 slices.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Ratatouille

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Low Carb RatatouilleLow Carb RatatouilleLow Carb RatatouilleLow Carb Ratatouille SoupLow Carb Ratatouille. All I can say is leave it to the French-even their “peasants” know the fine art of cooking.  This is so good, makes a lot, and best of all it is easy to prepare.
Serve under/over eggs for breakfast, lunch or dinner, and yes, make a fabulous soup with the addition of more water and heavy cream. The best news is that the soup can be served cold, warm or hot.

Beware, if making jut soup best to make ½ a recipe or make it with left-over low carb ratatouille because it will make a LOT of soup. Probably 6 large bowls and 8-10 smaller cups.

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.

Ratatouille
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Ingredients
  1. 1 Medium Eggplant Peeled & Cubed (4 Cups)
  2. 2 Large Zucchini Cubed (4 Cups)
  3. 1 C Large Diced Onion
  4. ½ C Olive Oil
  5. 1 Can Diced Tomatoes
  6. 1 C Water
  7. 1 T Crushed Garlic
  8. 2 t Dried Basil
  9. ½ t Dried Oregano
  10. ¼ t Dried Thyme
  11. Salt & Pepper To Taste
  12. Parmesan Cheese
Instructions
  1. Peel and cube large eggplant.
  2. Cut Zucchini in half lengthwise and then each half into thirds and make large cubes.
  3. Heat olive oil to very hot and brown eggplant.
  4. Turn heat to low, add rest of ingredients, stir, cover, and cook for 1-1½ hours, stirring occasionally. If additional water is needed-add it. Add salt and pepper to taste.
  5. 10-½ C Servings
  6. 131 Calories, 1.2g Protein, 6.4g Carbs, 2.2g Fiber 4.2g Net Carbs
  7. 8 Servings
  8. 165 Calories, 1.5g Protein, 11.2g Fat, 8g Carbs, 2.8g Fiber, 5.2g Net Carbs
Notes
  1. If wanted sprinkle with 1 T Parmesan cheese.
  2. Serve under/over eggs for breakfast, lunch or dinner.
  3. And yes, make a fabulous soup too.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cauliflower Au Gratin

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Low Carb Cauliflower Au GratinLow Carb Cauliflower Au Gratin. Julia, Jacques, and me.  I certainly never thought I would put the three of us together in one sentence but here we are.  As you can plainly see I AM NOT in the picture alas…only in the sentence.  And then there was this guy who slipped in to grab a little of Julia’s thunder. It is funny, funny, funny.

All I have done is tweak this recipe to take out the carbs by eliminating the milk and flour.

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

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

Cauliflower Au Gratin
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Ingredients
  1. 1 Large Head Cauliflower
  2. ¼ t Salt
  3. 2½ C Heavy Cream
  4. 1 T Butter For Baking Dish
  5. Salt & Pepper
  6. 1 Pinch Nutmeg
  7. 1 t Chicken Base
  8. 1 C Grated Gruyere Cheese
Instructions
  1. Turn the cauliflower upside down, and cut all around the stem with a sharp knife, slicing off the tough leafy stems that are attached to it. Pick off any remaining leaf pieces that may still be attached. Do not cut the florets apart.
  2. Put the whole cauliflower, stem end down, into a large pot with two inches of water and ¼ t salt. Cover tightly and bring to a rapid boil. Cook until you can pierce a floret with a sharp knife (about 8 minutes). Carefully lift the cauliflower out of the pot and place it in the gratin dish to cool slightly.
  3. Turn the cauliflower upside down, and slice all around the core, through the floret stems, so the head falls apart. Arrange the florets in a single layer round side up, then chop up the cooked core and scatter the pieces in the dish.
  4. Pour cream into a saucepan and bring to simmer until thickened.
  5. Whisk in ¼ teaspoon pepper, chicken base and a pinch or two of nutmeg. Taste and adjust seasoning to your taste remembering that the cheese also has a lot of salt in it. The sauce should be thick, but pourable. If necessary, thin with a bit of water, stirring to blend well.
  6. Season the florets with ¼ t pepper, and scatter ½ cup of the grated cheese over the top. Set the gratin dish on a cookie sheet, then ladle or pour the sauce over the cauliflower. Sprinkle on the rest of the cheese, place in the oven and bake until the sauce is bubbling and the cheese is starting to brown, about 20-25 minutes.
  7. Serves 8
  8. 344 Calories, 7.0g Protein, 32.4g Fat, 6.0g Carbs, 1.9g Fiber, 5.1g Net Carbs
  9. Original Nutritionals
  10. 284 Calories, 9.8g Protein, 20.7gFat, 14.6g Carbs, 2.1g Fiber, 12.5g Net Carbs
Notes
  1. I do think a bit of parmesan cheese on top would be terrific and I will try it next time I make this.
  2. Personally when it comes to cheese, I think more is better and if you do too-feel free to add more.
  3. DO AHEAD NOTE: The assembled gratin can be made several hours ahead if stored well wrapped in the refrigerator. Preheat the oven to 350F and allow 30 to 40 minutes for heating the gratin and browning the cheese.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Sweetened Condensed Milk

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Low Carb Sweetened Condensed MilkLow Carb Sweetened Condensed Milk. It has been many years since I have had real Sweetened Condensed Milk and for all the world this is as I remember it.  I use this low carb sweetened condensed milk in the Magic Bars recipe or it can be used as the topping on Gooey Sticky Butter Cake

 

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.

Sweetened Condensed Milk
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Ingredients
  1. 1 C Heavy Cream
  2. 12 Drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
  3. ⅛ t Xanthan Gum
  4. ⅛ t Guar Gum
  5. ¼ t Vanilla Extract
  6. 2 T Cold Butter
Instructions
  1. Whisk and begin heating heavy cream, sweetener and both gums.
  2. Cook very slowly, whisking occasionally until reduced and thickened. This should take about 12-13 minutes or so.
  3. Remove from heat, add vanilla, and beat in butter 1 T at a time.
  4. Serving Size 1 T
  5. Serves 16
  6. 64 Calories, .3g Protein, 7.0g Fat, 0.4g Carbs, 0.0g Fiber 0.4g Net Carbs
Notes
  1. This makes a great drizzle for strawberries and raspberries...or you can just drizzle your tongue.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Almond Cookies

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Low Carb Almond CookiesLow Carb Almond Cookies.  I was on the website www.realfoodcarolyn.com awhile ago and found a recipe called Awesome Almond Cookies.   She had permission to reprint the recipe but for us diabetics and low carbers it had loads of maple syrup in it so I decided to make them low carb.  All I can say is they are named appropriately and they are awesome. Low carb almond cookies are ridiculously easy and quick 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.

Almond Cookies
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Ingredients
  1. 2 C Almond Flour
  2. ¼ C Arrowroot
  3. 1½ t Baking Powder
  4. 1T Almond Extract
  5. 1 t Vanilla Extract
  6. ½ C Sugar Free Maple Syrup***
  7. ½ C Melted Butter
  8. 8 Drops Liquid Sucralose***
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients.
  3. In separate bowl, combine liquid ingredients.
  4. Add in dry ingredients, mix until smooth and let sit for 10 minutes until thickened as in a soft cookie dough.
  5. Mix again and place by the spoonful (I use a scoop for uniformity) onto a Silpat or parchment lined baking sheet and bake 15-20 minutes or until browning begins at the edges. Cookies will spread and be relatively flat.
  6. Makes 12 large cookies 3½” in diameter or 36 small cookies 2” in diameter.
  7. Small
  8. 62 Calories, 1.4g Protein, 5.5g Fat, 2.3g Carbs, .7g Fiber, 1.6g Net Carbs
  9. Large
  10. 186 Calories 4.1g Protein, 15.7g Fat, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs
Notes
  1. I made them large with a #24 (3T) scoop and got exactly 12 cookies and with a #70 scoop (1T) I got exactly 36 so…3 smalls equal 1 large and you are probably less likely to eat 6 smalls than 2 large.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Magic Bars

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Low Carb Magic BarsLow Carb Magic Bars.  This is my rendition of the famous Eagle Brand recipe for Magic Bars. I personally never count calories because if you are really and truly eating LCHF calories do not matter.  You get and keep that “full feeling” from the fat you are eating.  Now I will admit these are not for the faint of heart if you are paying attention to calories and if you do then these are not for you but man oh man these are good, good, good and if nothing else you can use Step 1 to make Sweetened Condensed Milk. but really, why not just make the low carb magic bars?

I am betting from the number of servings (30) and the size of the pan that one Eagle Brand portion is about the size of a postage stamp.  Good luck on that one.  Apples to Apples about two servings of the original to one of mine with ten times the carb count.  Yikes!

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Magic Bars
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Topping
  1. 1 C Heavy Cream
  2. 12 Drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
  3. ⅛ t Xanthan Gum
  4. ⅛ t Guar Gum
  5. ¼ t Vanilla Extract
  6. 2 T Cold Butter
Crust
  1. ¾ C Almond Flour
  2. ¼ C Ground Pecans
  3. 6 Drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
  4. ¼ C Melted Butter
Filling
  1. 1 C Heavy Cream
  2. 1 C Sugar Free Chocolate Chips
  3. 4 Drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
  4. ⅓ C Chopped Walnuts
  5. ⅓ C Chopped Pecans
  6. ⅓ C Sliced Almonds
  7. ¾ C Unsweetened Coconut Flakes
  8. Certainly Macadamia Nuts May Also Be Used
Topping
  1. Whisk and begin heating heavy cream, sweetener and both gums and cook very slowly, whisking occasionally until reduced and thickened. This should take about 12-13 minutes or so.
  2. Remove from heat, add vanilla, and beat in butter 1 T at a time.
  3. This is now essentially a sweetened condensed milk. Taste it and you will see.
Crust
  1. Add sweetener to melted butter, combine with ground nuts and press into a 6”x6” pan. Bake in 350 Degree oven 10-12 minutes or until it just begins to hint at brown.
Filling
  1. Heat heavy cream to just under boiling.
  2. Add chocolate chips & sweetener.
  3. Stir until all chips are melted.
  4. Add three nuts & coconut and mix thoroughly.
  5. Spread over crust.
  6. Spread “sweetened condensed milk” on top.
  7. Bake at 350 degrees about 20-25 minutes or until topping just begins to hint at brown in spots.
  8. Cool completely and refrigerate for at least several hours and over night is best.
  9. Cut into 12 bars.
  10. Servings: 12
  11. 361 Calories, 1.0g Protein, 36.7g Fat, 6.6g Carbs, 2.6g Fiber, 4.0g Net Carbs
Comparison
  1. Mine: 12 Servings 361 Calories, 1.0g Protein, 6.6g Carbs, 2.6g Fiber, 4.0g Net Carbs
  2. Eagle Brand: 30 Servings 190 Calories, 3g Protein, 21g Carbs, 1g Fiber, 20g Net Carbs
  3. Each serving of the original Eagle Brand Magic bar is about the size of a postage stamp so let's get real here. Most people would eat 3-4 servings for a total of 60g-80g net carbs...and that's just for dessert.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/