Tag Archives: primal

Keto Almond Butter Mousse

1 Reply

Low Carb Almond Butter MousseLow Carb Almond Butter MousseKeto Almond Butter Mousse. I have given another example of this recipe Cranberry Orange Mousse and now using your imagination I’ll bet you can come up with a lot more flavors to “mousse”.  Strawberry, Raspberry, and Chocolate Mousse come to mind.  The ingredients are basic and anything else may easily be substituted.  As you can see I garnished with a few raspberries.  There are many wonderful food marriages and raspberries & almonds is one of them. Keto almond butter mousse …you know like a marriage made in heaven.

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 Butter Mousse
Print
Ingredients
  1. 4 Oz Cream Cheese
  2. ¼ C Almond Butter
  3. ¼ C Allulose***
  4. 6 Drops EZSweets***
  5. 2 T Cold Water
  6. ½ t Gelatin
  7. 1 t Vanilla
  8. ¼ t Almond Extract
  9. ¾ C Heavy Cream
  10. Toasted Almonds (Optional)
  11. Raspberries (Optional)
Instructions
  1. Put cold water in tiny microwaveable glass bowl, sprinkle gelatin over water, let it sit about 5 minutes and do not stir. This is called blooming. Put in microwave and give it 1-2 short 5 second bursts until it turns into a liquid. Cool and it will not take long.
  2. Beat room temperature cream cheese, almond butter, vanilla & almond extracts, add Just Like Sugar. Beat in water gelatin mix.
  3. Whip heavy cream.
  4. Gently fold in about half of the whipped cream. Fold in the remaining cream making sure it is mixed thoroughly.
  5. 6 Servings
  6. 193 Calories, 2.4g Protein, 20.7g Fat, 2.7g Carbs, 1.3g Fiber, 1.4g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Shrimp With Andouille Sausage

Leave a reply

Low Carb Shrimp With Andouille SausageLow Carb Shrimp With Andouille SausageLow Carb Shrimp With Andouille SausageLow Carb Shrimp With Andouille SausageLow Carb Shrimp With Andouille Sausage. This is New Orleans food at its best and mine is served over Cauliflower Grits.  I want you to notice the fat distribution in the andouille.  It is quite irregular and the way it should look.  Those are chunks of fat which means it is not some over-processed crap sausage and that fat absolutely make the andouille taste fantastic. And the pork is in chunks so you know you are getting whole muscle pieces.  Yes, I do order mine from Cajun Grocers in LA but they come frozen, in a 1 lb. roll, and last a very long time in the freezer.  The link will take you to the andouille I buy.

If you want the best grits ever you might try the one that go with the Grillades Over Cheesy Cauliflower Grits.  Not only do they have cheese in them, they also have thyme in them and we all know one of the predominate flavors in Louisiana cooking is thyme.  So, if you love New Orleans food & you love grits you can’t go wrong with low carb shrimp with andouille sausage.

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.

Shrimp & Andouille Sausage
Print
Ingredients
  1. 1 C Celery Cut On The Diagonal
  2. 1 C Onions Chopped
  3. 1 C Green Onions Tops Only
  4. 1 C Andouille Sausage Bite Size Pieces
  5. ½ C Roasted Red Peppers Chopped
  6. 2 C Heavy Cream
  7. ½ C Water
  8. 2 T Olive Oil
  9. 1 Lb Shrimp Cut Into 3 Chunks Each
  10. 2 t Chicken Base
  11. Chipotle Powder To Taste
  12. Favorite Cajun or Blackening Seasoning To Taste
Directions
  1. Sauté Andouille in olive oil and set aside.
  2. Put water in same sauté pan, add onions & celery and cook until soft and water has evaporated.
  3. Add red peppers, Andouille & heavy cream and cook until slightly thickened.
  4. Add chicken base and spices to taste.
  5. Add shrimp chunks & green onions and cook for 2-3 minutes until shrimp is cooked-this will not take long.
  6. 4 Servings
  7. 758 Calories, 32.0g Protein, 61.7g Fat, 8.7g Carbs, 2.8g Fiber, 5.9g Net Carbs
Notes
  1. I serve this over mashed cauliflower or cauliflower grits with a side salad and for the pictures above I used the cheesy grits in the Grillades Over Cheesy Cauliflower Grits recipe.
  2. I also like to spread them out and up the sides of the bowl so that it is very easy to get grits with every bite.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cream Of Anything Soup

Leave a reply

Low Carb Cream Of Anything Soup and you will need a stick blender to make them.

Low Carb Cream Of Anything SoupI cook 2 or 3 large heads of cauliflower at a time, squeeze out as much water as possible, take my stick blender to it, and then freeze it measuring about 1½ cups at a time so I always have it either as a mashed potato substitute or to thicken soups. The soup shown is a cream of broccoli but as I say below, it could be anything.

I  suggest chicken base in lieu of salt because it has a depth of flavor that salt does not have.  I have always use this Premium Chicken Base.

Premium Chicken BaseThe link is in case anyone is interested in any of the R L Schreiber Bases.  They have every imaginable base there is.  I only know about them because of my association with the food industry.  If you actually end up ordering any of them you will need to call in the order and best to ask for Irene Ames.  You will see this used many times in my recipes.    Best to order the 2.5 lb sizes which fits well in your fridge.  Main site is rlschrieber.com and they have many many products.

Porcini Dust is used as an addition to enhance mushroom soup.

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.

Cream Of Anything Soup
Print
Ingredients
  1. ¾ C Onion Small Dice
  2. 2 T Butter, Olive or Coconut Oil
  3. 3 C Water
  4. 2 C Heavy Cream
  5. 1 T Chicken Base Paste*** ( I use a premium chicken base made by R L Schreiber)
  6. 1-2 C Cauliflower Puréed with stick blender depending on how thick you want your soup.
  7. Pinch of Nutmeg
  8. Fresh Pepper to Taste
  9. Correct Seasoning When Finished.
Directions
  1. Sauté onion in oil until translucent. Remove half.
  2. Add water, chicken base, cauliflower, and ½ of any blanched or sautéed vegetable you want (Broccoli, Mushrooms, Asparagus, etc.) and use stick blender to puree all.
  3. Add heavy cream and remaining ½ of your cooked vegetables, stir, and heat to temperature.
  4. If too thin add more cauliflower/if too thick add more water or cream.
  5. Season soup to taste with chicken base and pepper. (I have been using RL Schreiber Bases for years)
  6. If making mushroom soup add 2 t porcini dust. Wow, this makes the best mushroom soup ever.
  7. Makes 6-7 Cups
  8. 6 Servings
  9. Calories, and carbs will vary according to ingredients but will be very low carb.
Notes
  1. Variations: blanched broccoli, sautéed mushrooms, sautéed leeks, blanched asparagus, canned diced tomatoes, poached and pulled chicken/pork and whatever else you can think of.
  2. If using leeks and or onions puree all together and this will give you a soup so similar to vichyssoise you will not be able to tell the difference. You might serve this with drizzled melted butter, a dollop of sour cream, and topped with chives.
  3. Other great low carb additions to your soups might be lardons, bacon, Andouille, kielbasa, or your own choice of sausage and of course any number of cheeses.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tapenade

1 Reply

Keto TapenadeKeto TapenadeKeto Tapenade.  If you like olives (and I do) a good tapenade can be addictive and I believe this will probably be the best tapenade you may ever eat.  No cauliflower or other fillers.  I serve this on Hazelnut Crackers, Sour Cream & Chive Crackers  or with my low carb Naan Flat Bread (pictured) and your favorite low carb cracker will work. Keto tapenade for…health.

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.

Tapenade
Print
Ingredients
  1. ½ C Kalamata Olives, Pitted and Chopped
  2. ½ C Green Olives, Pitted and Chopped
  3. ½ C Roasted Red Pepper, Chopped
  4. ½ C Tomatoes, Small Dice
  5. ¼ C Capers
  6. 1 t Minced Garlic
  7. 1 T Anchovy Paste
  8. ½ t Dried Basil
  9. ¼ t Dried Thyme
  10. ¼ t Dried Oregano
  11. 2 T Olive Oil
Directions
  1. Mix all ingredients.
  2. Can be eaten immediately but best if refrigerated several hours.
  3. Serving Size 2 T
  4. Servings 20
  5. 20 Calories, 0.8g Protein, 1.5g Fat, 0.8g Carbs, 0.4 Fiber, 0.4 Net Carbs
Notes
  1. Try adding a splash of balsamic vinegar.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Crustless Quiche Lorraine

Leave a reply

Low Carb Crustless Quiche LorraineLow Carb Crustless Quiche LorraineLow Carb Crustless Quiche Lorraine.  This is a Crustless Quiche Lorraine made low carb, duh, without the crust.  I guarantee you will not even miss it. As you can see I also make this in a smaller size suitable to split with a buddy.

I will never understand why people think it is so important to have a high carby crust with any quiche as it is so unnecessary. If it’s made correctly, the flavors with by far out-shine any crust you could possible put in it.

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

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

Crustless Quiche Lorraine
Print
Ingredients
  1. 5 Eggs
  2. 2¾ C Heavy Cream
  3. ¼ C Butter (Divided)
  4. ¾ C Water
  5. 2 Leeks
  6. 1 Medium Onion
  7. 2 C Gruyere Cheese Shredded
  8. 1 C Crumbled Cooked Bacon
  9. 1 t Salt
  10. ½ t Pepper
  11. ¼ t Mace or Nutmeg
Directions
  1. Slice leeks and wash thoroughly.
  2. Slice onions.
  3. On medium low heat in large sauté pan combine onions, leeks 3 T. butter & water.
  4. Cook until soft and water has evaporated.
  5. Butter deep glass pie dish with remaining T. butter.
  6. Heat oven to 340 degrees.
  7. Put onion mixture in bottom of pie dish. Top with bacon. Top with cheese.
  8. Beat eggs, mix in heavy cream, mace, salt & pepper, and slowly add egg mixture to pie dish.
  9. Cook at 340 degrees for 20 minutes
  10. Turn heat to 325 degrees and cook additional 40 minutes or until just barely set. Quiche will continue to cook as it sits.
  11. Place on counter and let cool to warm.
  12. Serve warm.
  13. Serves 6
  14. 802 Calories, 20.4g Protein, 72.6g Fat, 4.9g Carbs, .7g Fiber, 4.2g Net Carbs
Notes
  1. Makes a lovely dinner served with a salad or asparagus & hollandaise.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Coffee Mocha Pot de Creme

Leave a reply

Keto Coffee Mocha Pot de CremeKeto Coffee Mocha Pot de CremeKeto Coffee Mocha Pot de Creme. Many have ask:  Chocolate & Coffee what’s not to love?  Like most other people my answer is NOTHING. This is so easy and so good. You make this keto coffee mocha pot de creme for anyone and you are asking for a kiss.

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.

Coffee Mocha Pot de Creme
Print
Ingredients
  1. 1 Cup Heavy Cream
  2. 1 T Instant Coffee
  3. ⅓ C Very Hot Water
  4. ½ t Vanilla Extract
  5. 2 Egg Yolks
  6. 4 Drops Liquid Sucralose***
  7. 1 Oz Chopped 65% Chocolove Bar Or ½ Bar
Directions
  1. Preheat the oven to 325 degrees.
  2. Pour the heavy cream into a saucepan and place over medium heat. Bring the cream to a brief simmer, add chocolate and stir to melt.
  3. Mix hot water and instant coffee and add to cream.
  4. In a large bowl, whisk the egg yolks, vanilla, and Splenda. Temper the yolks by gradually whisking the hot cream into the yolk mixture.
  5. Pour the egg-cream mixture into 4 ramekins, filling about ¾ full. Fill a baking pan with ½” inch hot water. Carefully place the ramekins in the water bath and bake for about 20 minutes-the center should still jiggle just a bit. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes.
  6. Cover and refrigerate for at least 2 hours. Serve chilled with a dollop of whipped cream.
  7. 4 Servings
  8. 272 Calories, 3.1g Protein, 27.0g Fat, 5.7g Carbs, .8g Fiber 4.9g Net Carbs
Notes
  1. This recipe may easily be doubled or even tripled.
  2. I used to use Nevada Manna chocolate chips for all kinds of things and unfortunately I don’t think they are making them anymore. They have not been available through Netrition or Amazon for a very long time but I find the 65% Chocolove bar to be an extremely good replacement. It only has 12 net carbs per third bar (six little squares) and divided by four 3 net carbs per person. Every once is a while I pop one little square and just suck on it till its gone and 2 carbs are not going to kill anyone.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cream Cheese Chicken Burrito

4 Replies

Low Carb Cream Cheese Chicken BurritoLow Carb Cream Cheese Chicken BurritoLow Carb Cream Cheese Chicken Burrito.  I was messin around in my kitchen one day and this idea just came to me.  I don’t necessarily like most of the spices that go into burritos, and beans & rice as filler have always been a turn off, and hamburger…in a burrito…no thank you.  It is my opinion that you are paying (per pound) a whole lot of money for beans & rice.

I have always picked my own chicken, portioned it, and frozen it for later use.  I asked myself what would I actually like with chicken in a burrito and this low carb cream cheese chicken burrito is the culmination of my fiddling around. Served with Guacamole and sour cream…meal complete.

Now in the old days I did wrap them in a flour tortilla but not anymore.  Just as you can have a Hamburger My Way, you can do the same thing with a burrito.

I began serving these in the restaurant as a luncheon special and people loved them.  This is a terrific example of FUTURE COOKING.  It is just as easy to poach 3 chickens as it is to poach one so you can make 12-15 burritos at once, wrap, and then freeze them and I always have these on hand for a quick no-brainer dinner and at my age, there are days I have no brains.

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.

Cream Cheese Chicken Burrito
Print
Ingredients
  1. 4 C Picked Shredded Chicken
  2. ¼ C Medium Picante Sauce
  3. 4 Oz Cream Cheese
  4. 4 Oz Grated Cheddar Cheese
  5. 1 t Salt
  6. ½ t Pepper
  7. 4 Oz More Cheddar Cheese
  8. 4 T More Medium Picante Sauce
  9. Shredded Lettuce
  10. 4 T Sour Cream
Directions
  1. Either pick a whole poached chicken, buy a rotisserie chicken and pick that, buy bone-in thighs & breasts, and as a last resort buy already shredded chicken which will not be nearly as tender or tasty as what you poach yourself.
  2. Beat cream cheese and add picante and spices.
  3. Add grated cheese & cream cheese mixture to shredded chicken and mix thoroughly.
  4. Divide into 4 portions. If you have little ones give them smaller “burritos” and give yourselves bigger ones.
  5. Shape them like a burrito in middle of a plate and top each one with an ounce of cheese. Nuke on medium until the cheese melts. Top with another T of picante, lettuce and a dollop of sour cream. Wahoo these are good.
  6. 4 Servings
  7. 587 Calories, 54.2 Protein, 39.5g Fat, 3.7 Carbs, 0 Fiber, 3.7 Net Carbs
Notes
  1. If you are going to poach your own why not do two or three chicks at a time? These burritos freeze beautifully and are a quick dinner in a hurry when you don’t have anything planned or the next time you want them. I poach my own because it gives me by far the tenderest chicken I (you) will ever eat. It takes a while to poach them but you can be doing other things meanwhile.
  2. To poach a whole chicken or even pieces, submerge in COLD water and slowly bring to 180 degrees or to just below simmer. A few bubbles are OK but under no circumstances do you want even a slow boil. Poach until cooked. When the pieces float they will be done and if you are not ready to pick them, leave them in the water and take them off the heat. If poached properly a whole chicken should take about 1 hour and pieces somewhat less.
  3. This is for one whole poached chicken (approximately 4 cups) and you can multiple as you wish.
  4. If you want it a bit spicier, add hot picante or a bit of chipotle powder.
  5. For every 4 lb. chicken I figure 4-5 burritos and these puppies weigh in at about 9 oz. each so they are plenty big and I guarantee when you are finished you will not remember that you did not eat a tortilla.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cheesy Bacon Cabbage

Leave a reply

Keto Cheesy Bacon CabbageKeto Cheesy Bacon CabbageKeto Cheesy Bacon CabbageKeto Cheesy Bacon CabbageKeto Cheesy Bacon Cabbage. Um Yum Oh Boy!  This is so easy and can be baking while you are fixing the rest of your meal. It is the perfect accompaniment to Braised Short Ribs, Southern Deep Fried Chicken, or Beef Rouladen.  I don’t have my heavy cream in the group picture because it was reducing with the bacon grease; I forgot and put it away.  So, if you love bacon and you love cheese, then this keto cheesy bacon cabbage is 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.

Cheesy Bacon Cabbage
Print
Ingredients
  1. 6 C Cabbage Chopped Into Large Pieces Or About 1 Small Cabbage (I Squeeze Mine To Eliminate Extra Moisture)
  2. ½ Lb Bacon Diced & Sautéed
  3. 1 t Chicken Base***
  4. ½ t Pepper
  5. ¾ C Heavy cream
  6. 3 Oz Gruyere Cheese Shredded
  7. 1 t Paprika To Color
  8. ¾ t Liquid Smoke
  9. ¼ C Parmesan Cheese To Top
Instructions
  1. Preheat oven to 400°.
  2. Boil cabbage for 6-7 minutes, drain and put in mixing bowl. Add Gruyere cheese.
  3. Fry bacon until crisp, remove, and drain all but 2-3 T of grease. Add heavy cream, chicken base, and cook until thickened or to the consistency you want. Add pepper, paprika, and liquid smoke.
  4. Blend bacon into cabbage, pour the sauce over it, and mix.
  5. Pour into casserole dish, top with parmesan and bake for 15-20 minutes or until bubbly and cheese turns light golden brown and delicious.
  6. 6 Servings
  7. 397 Calories, 11.3g Protein, 35.3g Fat, 5.7g Carbs, 1.3g Fiber, 4.4g Net Carbs
Notes
  1. It is really a good idea to squeeze your cooked cabbage as it will leach more as it bakes and I would suggest letting your heavy cream thicken as the liquid will thin it even with baking.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamed Spinach

Leave a reply

Low Carb Creamed SpinachLow Carb Creamed SpinachLow Carb Creamed SpinachLow Carb Creamed Spinach. My husband and I, his brothers, their wives, and sister all got together for a week and rented a house on the spectacular Oregon Coast a couple of years ago. As part of “our night to fix dinner” for everyone, this low carb creamed spinach was one of the vegetables I prepared.  The comment I remember Kent making was “I think this may be the best use of spinach I have ever tasted”.  Who could ask for anything more?  They knew I was diabetic and probably expected “whatever”  but we wowed ’em good.

This is also the base I use for Oysters Rockefeller.

This very good with Au Gratin Casserole Topping but it is also super with crumbled bacon.

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 Spinach
Print
Ingredients
  1. 16 Oz Defrosted Frozen Spinach
  2. ½ C Small Diced Onions
  3. 1 T Butter
  4. ½ C Heavy Cream
  5. 2 Oz. Grated Gruyere Cheese
  6. ¼ t Salt
  7. ⅛ t Pepper
  8. ½ C Crushed Pork Skins
  9. 2 T Parmesan Cheese
Instructions
  1. Lightly squeeze spinach to release the water but do not squeeze dry and put in mixing bowl.
  2. Saute onions in 1 T butter, add to spinach and mix in grated Gruyere cheese, salt & pepper.
  3. Heat heavy cream and blend into spinach mixture.
  4. Put into 325 degree oven until crumbs are nicely browned.
  5. 6 Servings
  6. 186 Calories, 7.3g Protein, 8.3g Fat, 2.8g Carbs, .9g Fiber, 1.9g Net Carbs
Notes
  1. Another way (the way I do it) is to heat spinach mixture in the microwave, top it with pork skins, & pop it into a 375 degree (toaster) oven until browned. It saves a lot of time & electricity. If topping does not get crispy brown, broil until it does.
  2. You could also use shallots in place of the onions.
  3. As a variation for breakfast heat, and put a fried egg on top. If you have leftovers so what if the crumbs are there-top with an egg and chow down baby.
  4. Another use: Put oysters under crumbs and top with Hollandaise sauce for Oysters Rockefeller.
  5. Sprinkle with bacon.
  6. Mix bacon into spinach mixture and sprinkle with Parmesan cheese.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

ZeroCarb Pickled Red Onions

2 Replies

ZeroCarb Pickled Red OnionsZeroCarb Pickled Red OnionsZeroCarb Pickled Red Onions. These lowcarb zerocarb pickled red onions so easy as to be ridiculous. If you can boil water and you have a mandoline slicer you can make pickled red onions in about the time it takes to boil the water.  If you’re in a big hurry you can let them sit on the counter for an hour or so but when left in the fridge for as little as a day they will give your foods all the flavors you could ever need.  Restaurants use very small amounts of pickled red onions on hundreds of dishes. On hamburgers? Yep. On Chicken Liver Pate?  Oh for heaven sakes, yes.  They are good thrown into many Salads, on Tacos, in Vegetables, and really about anything else you might imagine.  Be sure to use the juices too as they can be incorporated into a salad dressing for a really tasty and unexpected zing.

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.

Pickled Red Onions
Print
Ingredients
  1. 1 Large or 2 Smaller Red Onions
  2. ½ C Apple Cider Vinegar (Braggs)
  3. ¾ C Boiling Water
  4. 3 T Allulose***
  5. 10 Peppercorns
  6. 8 Cloves
  7. 1 t Salt
Instructions
  1. Slice onion thinly 1/16th” (I use a mandoline which I feel is an absolutely must have tool).
  2. Bring water to boil.
  3. Stuff onions and all rest of ingredients into 2-3 cup container.
  4. Add boiling water, cap and leave on countertop for several hours.
  5. Refrigerate.
  6. No nutritional panel since you will probably only be using 5-6 threads of this at a time. It's a free food.
Notes
  1. The picture of the mandoline above is a Norpro. This company makes good quality products that don't cost an arm and a leg.
  2. Don't worry if liquids don't cover everything to begin with. As the onions soften they will shrink and melt into the juices.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Smoked Salmon Mousse

1 Reply

Keto Smoked Salmon MousseKeto Smoked Salmon MousseKeto Smoked Salmon Mousse.  Serve this keto smoked salmon mousse with a Crudités, Hazelnut Crackers or Sour Cream & Chive Crackers and as you can see one of the easiest ways is on cucumber coins.

Next I made it a little differently…on purpose with left over salmon from a dinner. Same ingredients but not buying “smoked” and using fresh salmon. Not any difference in flavor as there is already liquid smoke in the recipe but in my opinion the fresh give a better and softer texture as well as a much nicer color.

Put your vegetables, crackers and cheese on a platter with a pretty bowl in the center and let people scoop it for 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.

Smoked Salmon Mousse
Print
Ingredients
  1. Ingredients
  2. 8 Oz Cream Cheese
  3. 1 T Lemon Juice
  4. 2 t Dill Weed Dried
  5. ¼ t Salt
  6. ¼ t Pepper
  7. ¼ Lb Smoked Salmon
  8. 2 t Liquid Smoke
  9. ¼ C Heavy Cream
Instructions
  1. Put first 8 ingredients in a processor and mix until smooth.
  2. Add heavy cream and pulse to completely incorporate.
  3. Taste and correct any seasonings.
  4. Chill and serve.
  5. 18 Servings
  6. Serving Size 1 T
  7. 75 Calories, 3.3g Protein, 6.5g Fat, 0.5 Carbs. 0.0 Fiber, 0.5 Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Caesar Salad

2 Replies

Keto Caesar SaladKeto Caesar SaladKeto Caesar SaladKeto Caesar Salad. I once waited tables in a fancy-dancy restaurant in Denver where we cooked fancy-dancy foods tableside and Caesar Salad was one of them. The maitre d’ would come to the table with his well stocked cart and we as the wait-staff had to just stand there twiddling our thumbs until he was finished, and then serve the salads. Well…it didn’t take me long to decide it might be a good way to up my tips (it did) if I did my own salads table-side…and it also didn’t take long for the other wait-staff to ask me to do their table-side cooking for them too. So in many of my years in the restaurant biz I have made my share of keto Caesar salad. Table-side or otherwise.

This is only my rendition and there are many. It is a bit easier than table-side as I now make it in my small Cuisinart.  It is said that Shrimp/Crab Louis/Dressing is the “king” of salads and I say Caesar Salad stands right next to it.

I don’t always advocate chopping lettuce with a knife because it causes the lettuce to “rust” quickly (it is better torn) but in this case it will be used relatively quickly so for convenience I do use a knife.

Lastly, yes, I do use a raw egg. Since you can’t teach an old dog new tricks, and I have been eating raw eggs all my 70+ year old life, I am not about to change. Anyway, somewhere along the line “they” and I have never figured out who “they” are, but in this case probably some bureaucratic idiot(s) who decided all eggs should be pasteurized. So what’s the fear now? But hey, if it still makes you squeamish-use mayo and yuck.

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.

Caesar Salad Dressing
Print
Ingredients
  1. 1 Whole Egg
  2. 3 T Fresh Lemon Juice
  3. 1 t Crushed Garlic***
  4. 1 t Dijon Mustard
  5. 1 t Worcestershire Sauce
  6. 2 t Anchovy Paste
  7. ½ C Olive Oil
  8. ½ C Parmesan Cheese
  9. 1 Large Or 2 Small Heads Crispy Cold Chopped Romaine Lettuce (12-16 C)
  10. Cracked Pepper
Instructions
  1. DRESSING
  2. Put first 6 ingredients in processor, slowly add oil and then add the Parmesan cheese, it will thicken a bit.
  3. SALAD GREENS
  4. Cut off tips of head (if badly wilted). Holding the bottom of the head score the leaves several times, turn 90 degrees and cut to desires piece sizes-optimally about 1½”. Put into sink of cold water and swish it around. Drain the sink, shake off water, put is a bowl, cover with film, and put in the fridge for at least an hour. Any excess water will settle at the bottom. This will be the second crispiest lettuce ever (iceberg always wins) and no, you do not need ice. That crispy iceberg & romaine you get in a restaurant? Well, that’s how they do it-by the tubful. And waste-not want-not, I use the whole head.
  5. 6-8 Servings: Salad & Dressing
  6. 222 Calories, 3.2g Protein, 21.4g Fat, 4.1g Carbs, 2.0g Fiber, 2.2g Net Carbs
  7. 6-8 Servings: Salad, Dressing, & Chicken
  8. 351 Calories, 26.0g Protein, 42.1g Fat, 4.1g Carbs, 2.0g Fiber, 2.2g Net Carbs
  9. If wanted-add 3 oz. sautéed & sliced chicken breast and lay across salad which will add nothing more than 129 calories & 22.8g protein.
  10. ASSEMBLY
  11. In large bowl toss lettuce with the dressing and add more cheese if wanted.
  12. Plate, put lots of cracked pepper on top and serve with a side wedge of lemon.
Notes
  1. Yes, I must confess I use anchovy paste. What’s not to love? Use what you need & stick it back in the fridge. It lasts forever. There are a few things I use for convenience and this is one of them.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/