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Low Carb Beef Rouladen

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Low Carb Beef RouladenLow Carb Beef RouladenLow Carb Beef Rouladen. The meat you see in the picture for this Low Carb Beef Rouladen came sliced this way right from the butcher’s case.  There is really no reason to pound it for a couple of reasons.  Each piece is plenty large enough for one person (slightly more than ⅓ lb.) which means just about the best size possible with no pounding necessary.  Unless you are eating raw beef (think Carpaccio) it will tend to do a lot more shrinking when cooked than it naturally would anyway.  I would not suggest trying to cut the meat by yourself but instead, if you can’t find it this way, have your butcher slice it for you.  That way you are assured of relatively evenly matched pieces. Beef shown is the same as used in the Bunless Philly Cheesesteak.

Rouladen is an easy dish to make with not a lot of prep.  Most of the time spent is in the braising of it.  Those little pieces that look like potatoes are really Daikon radish wedges as I had just the right size chunk in the fridge.  They are a great low carb substitute and take on the flavor of the broth.  The absolute best accompaniment to this is Spaetzle sautéed in butter and make no mistake, you are going to end up with 6 little fat rats of goodness.  That wine?  It’s what I have a glass of everyday. Have fun making and eating these.

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.

Beef Rouladen
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Ingredients
  1. 6 Large No More Than ¼” Slices Top Round Steak (About 2-2 ½ Lbs)
  2. 1 Lb Thick Cut Bacon or 12 Pieces
  3. 1 Large Onion Caramelized
  4. ½ Medium Onion
  5. 6 Quartered Dill Pickle Spears
  6. Dijon Mustard
  7. 2 T Butter (Divided)
  8. 2 T Olive Oil (Divided)
  9. ½ C Good Red Wine
  10. Water About 2 C
  11. Beef Base To Taste (Don't Overdo It As You Can Add More At The End)
  12. Salt & Pepper
  13. Kitchen Twine (Or Toothpicks If You Absolutely Have To)
  14. Guar Gum
  15. Xanthan Gum
Instructions
  1. Slowly caramelize onions in 1 T butter & 1 T olive oil.
  2. Lay out beef, salt & pepper each piece, and smear with Dijon mustard.
  3. Place bacon strips.
  4. Sprinkle with onions and place pickle spears as shown.
  5. Roll tightly and secure with twine or toothpicks.
  6. In last 1 T butter & 1 T olive oil sear meat rolls.
  7. Leave rolls in pan, add wine, beef base, chopped onions and enough water to come up about ½-⅔ of the way.
  8. Cover lightly, turn to simmer and braise for about 1½- 2 hours turning after an hour.
  9. Plate rouladen & don't forget to cut off the string.
  10. Sprinkle guar gum/xanthan gum into gravy until desired thickness is reached and it shouldn't take too much.
  11. 6 Servings
  12. 644 Calories, 41.9g Protein, 44.5g Fat, 5.2g Carbs, .7g Fiber, 4.5g Net Carbs
Notes
  1. I caramelized the onion for two reasons: They add flavor and they are much easier to roll. I never worry about too many onions, only too little. Too many means I have them already cooked to use with something else.
  2. You will find kitchen twine easier to use when frying and then braising as there is nothing sticking out to prevent an even sear.
  3. If you don't want to use guar gum or xanthan gum as a thickening agent then serve it in a bowl with lots of the juices and eat it with a spoon-yum.
  4. I used top round meat because it is a more tender cut than bottom round and either one works well, but bottom round will take a little longer to cook. You know those great big “Barons Of Beef” that are served on so may buffets? This is the "big" cut of the cow.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fajitas

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Low Carb FajitasLow Carb Fajitas. You know, Fajitas can be made and served a jillion ways and this is the way I do them. We are going to do beef and you can certainly use chicken (thighs as the meat is so much better).  I used a flat iron steak for a couple of reasons.  It is quite tender and it slices well for fajitas.  You will not see any green peppers in mine because um, I simple don’t like them and if you do, then please use them.  Of course what makes these low carb is using a cheese tortilla instead of the high carby ones you most often see in your grocery store. Who needs an additional 25g carbs (50g for two which is what is most often served)?   If you don’t want to go to the trouble of even making the cheese tortilla (they are good though) then you can just pile your ingredients on the plate.  If you like fajitas and or Mexican foods well enough then double or triple the dry mixed spices Taco Seasoning and you will have them for next time.  I do use the taco seasoning in quite a few recipes on the site.  I serve mine with Pico de Gallo, a dollop of Crème Fraîche or sour cream, and Creamy Smooth Guacamole to the side and what could could be better?

If you are interested in eating these low carb fajitas in the more traditional way they are terrific using Keto Pork Rind Wraps too. Take a look…you’ll see why.

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.

Fajitas
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Ingredients
  1. 12 Oz Grated Cheddar Cheese
  2. 1 Lb Good Steak Meat Cut Into ¼” Pieces (I Used A Flat Iron Steak)
  3. 1 Onion Sliced Into Slivers
  4. 1-1½ Lbs Red, Yellow, Or Orange Pepper Seeded And Slivered (I Mix Mine If I Have Them)
  5. 3 T Olive Oil (Divided)
  6. 1 T Lime Juice
  7. 1 t Crushed Garlic
  8. ½ t Chili Powder
  9. ½ t Cumin
  10. ½ t Oregano
  11. ½ t Pepper Flakes
  12. ½ t Salt
  13. ½ t Pepper
Instructions
  1. In large bowl mix 1½ T oil, lime, garlic, and all spices/herbs. Add meat, massaging mix into the meat.
  2. Using 2 oz cheese, make you tortillas by sprinkling into a medium sauté pan until done. Lay on flat surface until cooled and it does not take long. These can be made ahead as they take a bit of time to make.
  3. Add rest of oil to sauté pan and cook peppers & onions until softened. Reserve.
  4. Add meat to sauté pan and quickly cook only until just browned. Over cooking meat will always toughen it. Add peppers and onion back to meat just to heat.
  5. Scoop onto cheese tortilla and if not using then just plate.
  6. 6 Servings
  7. 503 Calories, 43.3g Protein, 33.9g Fat, 6.6g Carbs, .9g Fiber, 5.5g Net Carbs
Notes
  1. Cheese tortilla is included in nutritionals.
  2. If possible, please try to grate your own cheese. Processed grated cheeses have some kind of crud mixed in to keep the cheese from clumping.
  3. I used a flat iron steak for a couple of reasons. It is quite tender and because of its thickness each ¼” piece can be cut lengthwise to get the strips you are looking for.
  4. This is an easy prep ahead meal.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fried Oysters

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Low Carb Fried OystersLow Carb Fried Oysters. Yes, it’s true that I like oysters anyway I can get them.  I eat fried oysters, raw oysters, poached oysters, Oysters Rockefeller, and even on occasion I eat oysters from a can with hot sauce.  I have a LOT of recipes using my own popped and ground pork rinds from Willies Pork Rind Pellets or if you don’t want to pop your own you can buy Pork Dust here. So why not use them for fried oysters and eat them with a really good low carb Remoulade.  Not only are they good..they are great and here they are with Avocado Cilantro Cream.

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

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

Fried Oysters
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Ingredients
  1. 24-32 Oysters
  2. 2½-3 Cups Pork Rind Dust
  3. 1 Beaten Egg
  4. 1 T Sour Cream
  5. Oil Of Choice and I Used Leaf Lard
Instructions
  1. Heat oil to hot.
  2. Dump pork rind dust onto a large plate.
  3. Beat egg and sour cream until well incorporated. I use my stick blender.
  4. Drain as much oyster liquid as you can (do not wash) and dunk oysters into egg mixture.
  5. One at a time, and letting egg mixture drain as much as possible, dredge in pork rinds.
  6. Fry until golden brown & delicious.
  7. 4 Servings
  8. 267 Calories, 14.8g Protein, 20.9g Fat, 4.5g Carbs, 0.0g Fiber, 4.5g Net Carbs
Notes
  1. I normally advocate that all meats be at room temperature before cooking but for this particular recipe the oysters should be just out of the fridge. Reason: Oysters cook quite quickly and you want to get your pork rind dust crispy.
  2. You are probably only going to get about 8 oysters at a time in the pan so they will have to be done in batches. Of course a bit of the pork rinds will come off in the oil and no biggie. When you are finished just strain it...and reuse it.
  3. Most of the carbs in this recipe?...Come from the oysters.
  4. They say true confessions are good for the soul and yes, I did eat all 12 of those puppies on that plate...but it was all I ate.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tahini Salad Dressing

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Keto Tahini Salad DressingKeto Tahini Salad DressingKeto Tahini Salad DressingKeto Tahini Salad Dressing. You may have noticed that I seem to go in cycles with some of the recipes I post and this recipe is now another in my tahini series.  I LOVE tahini and have been known to eat it by the spoonful. Keto Tahini Salad Dressing can be used on any salad and the pictures are just taken from stuff I already had in the fridge with artichoke hearts, daikon radish, orange pepper, cucumber and tomatoes.  The micro greens in the center are daikon radish sprouts and are also an ingredient in the dressing.  They are an additional bit of heat and piquancy.  The other funny looking little black seeds are just that:  black seeds (AKA nigella sativa seeds) and not to be confused with black sesame seeds.  Black seeds are unto themselves with a flavor all their own.  I really don’t know how to describe or compare them to anything else, only to tell you Just how wonderful a pinch can be.  They are available in any Middle Eastern market as well as on the internet.  I pretty much eat them every day and it is said they help with blood sugar.  Don’t know if it’s true but they have been used all over the world for over 3,000 years.  If you are interested, you can read more here: The Blessed Seed and here is what Wellness Mama has to say regarding the black seed oil.  If you want some really serious, in depth reading then check this out from the National Institutes of Health.  Again, I don’t know about all the claims made, but I do know I love them and if they are helping me; then so be it.  Anyway…they are not listed in the recipe as an ingredient, just thought you might like to know.

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.

Lemon Tahini Mint Salad Dressing
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Ingredients
  1. ¼ C Tahini
  2. ¼ Cup Chopped Daikon Radish Sprouts (Or Any Other Bitterish Lettuce Like Arrugla or Watercress)
  3. ⅓ C Water (More Or Less Depending On What You Will Be doing With It)
  4. 2 T Dried Mint
  5. 2 T Lemon Juice
  6. 2 T Olive Oil
  7. 1 T Apple Cider Vinegar
  8. ½ t Crushed Garlic (More To Taste)
  9. ¼ t Salt
Instructions
  1. Put all ingredients in either a blender or small food processor.
  2. Refrigerate for a couple of hours.
  3. Toss with your favorite salad ingredients.
  4. 8 Servings
  5. 78 Calories, 1.3g Protein, 7.5g Fat, 2.2g Carbs, .7g Fiber, 1.5g Net Carbs
Notes
  1. This recipe can also be used as a crudité dip by leaving out some of the water to the thickness you want.
  2. May easily be doubled or tripled.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tahini Cookies Atop Peanut Butter Cake

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Low Carb Tahini Cookies Atop Peanut Butter CakeLow Carb Tahini Cookies Atop Peanut Butter CakeLow Carb Tahini Cookies Atop Peanut Butter CakeKeto Tahini Cookies Atop Peanut Butter Cake is really a combination of two recipes already on the site. It is ½ a recipe of Peanut Butter Cake/Peanut Butter Icing and ½ a recipe Tahini Almond Butter Chocolate Walnut Balls done with a #100 (very tiny) scoop. For perspective: the plate on the bottom right is 5″ and the scoop is 1⅛”.  The “tiny cookie” part of this recipe equals about 4½ cookies per 1 of the larger balls.  Anyway they are insanely delicious and as you only need 10 small balls to top the cake you should have about 18 leftover to pop in your mouth or…to make those cake pops that seem to be so popular.  As comparison: they are about the size of an old tootsie roll pop.  I happen to have three 7” cake pans that I bought at a restaurant supply store 20 years ago and I used two of them so I could get a little more frosting in the center.  Yeah, the icing is that good.  If you don’t happen to have a #100 scoop then make rounded teaspoonfuls in your hands. How about the word teaspoonfuls? (I had to look it up and it still shows as a misspelling).  If you don’t have two 7″ cake pans then use one 8″ round pan. The cake is extremely high fat. (See Nutritionals inside the recipe).  I use Byrd Mill Peanut Flour .

This can be a bit time consuming but can easily be divided into a two-day affair.  1st day make the cookies and the 2nd day make the cake, frosting and decorate it.  One thing you will need to be careful with is eating the cookies before you get the cake made or you will be back to square one.  Good idea to look at both recipes before you begin but this is pretty straight forward.  I have divided the whole recipe into two parts so it is easy to follow.  If you have a family of 5 this will last for two servings each or…it makes for a great dinner party dessert.

Now I know some of you “guys” out there are going to, or might, be a little squeamish while we discuss ball sizes and you are going to have to get over it.  We aren’t talking about men, we are talking cookies here.

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

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

Tahini Cookies Atop Peanut Butter Cake
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The Cookies
  1. ¼ C Almond Butter
  2. ¼ C Tahini
  3. 1 Egg
  4. 1 T Cocoa Powder
  5. 1 T Peanut Flour
  6. 1 T Water
  7. 1 T Melted Butter
  8. ⅓ C Allulose***
  9. 1 t Vanilla
  10. 1 t Baking Soda
  11. 2 Drops Liquid Sucralose
  12. ⅓ C Chopped Walnuts
The Cake
  1. 1¼ C Almond Meal
  2. ¼ C Arrowroot
  3. 2 t Baking Powder
  4. ½ C Melted Butter
  5. ¼ C Allulose***
  6. ¼ C Sugar Free Maple Syrup*** (Or Sugar-Free Simple Syrup)
  7. 6 T Peanut Butter (I Use Freshly Ground Smooth)
  8. 2 Eggs
  9. 2 T Heavy Cream
  10. 2 T Sour Cream
  11. 1½ Vanilla Extract
  12. 4 Drops Liquid Sucralose***
The Frosting
  1. 3 Oz Cream Cheese
  2. ¼ C Peanut Butter
  3. 2 T Heavy Cream
  4. 2 T Allulose
  5. 2 Drops Liquid Sucralose
  6. 1 t Vanilla Extract
  7. 1 T Softened Butter
The Cookies
  1. Preheat oven to 375°.
  2. Minus the walnuts dump everything else into a mixing bowl and thoroughly combine with an electric mixer.
  3. Beat in nuts.
  4. Using a #100 scoop, or a rounded teaspoon (or with your hands) form 28 equal size balls.
  5. Bake 6-7 minutes. You can’t tell when they are done but better a bit underdone than a bit overdone if you want them to be fudgy.
  6. 28 Cookies and if you only eat the cookies, or use them for cookie pops, the nutritionals are just below.
  7. 78 Calories, 1.2g Protein, 7.1g Fat, 2.5g Carbs, 1.7g Fiber, .8g Net Carbs
The Cake
  1. Preheat the oven to 350 degrees.
  2. Lightly butter sides of one "8" or two 7" cake pans. Line bottom with parchment paper rounds to fit.
  3. Mix first 3 dry ingredients.
  4. Beat butter, Sucralose, & Just Like Sugar, beat in maple syrup (simple syrup), add peanut butter, add the eggs one at a time then add vanilla, sour cream & heavy cream.
  5. Add wet ingredients to dry and mix thoroughly.
  6. Pour the batter into the pan and smooth the batter until it is evenly spread.
  7. For two rounds bake for 18-20 minutes or until a toothpick comes out clean when tested. When very slightly brown on top they should be done.
  8. For one round bake 22-24 minutes.
  9. Remove the cake from the oven and cool completely.
The Frosting
  1. While cake is baking, beat all ingredients.
  2. Frost cake, top with 10 evenly spaced cookies around perimeter and slice into 10 wedges.
  3. 10 Servings
  4. 413 Calories, 10.1g Protein, 38.8g Fat, 12.4g Carbs, 4.3g Fiber, 8.1g Net Carbs
Notes
  1. Nutritionals include all ingredients for cake, frosting, and cookies.
  2. If you are using your hand to form your balls they will stay the shape and be smooth instead of craggy looking in the pictures.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fijian Ceviche

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Low Carb Fijian CervicheLow Carb Fijian CervicheLow Carb Fijian Ceviche.  No secret that I like Ceviche and this low carb Fijian Ceviche (Kokoda) is no different.  I love the freshness of fish or shrimp cooked in acids and then eaten immediately.  This has some of the same ingredients in Seafood Ceviche with the surprising addition of cucumbers and coconut cream.  One of the other things I like about a ceviche is, except for grains which I pretty much do not eat anyway is, it has protein by way of the fish and lots of low carb fruits and vegetables with healthy coconut cream as kicker.  On a hot summer day sittin’ on the porch, this may be the perfect answer for not having to heat your oven or your house.

Fijian ceviche can easily be served as an appetizer but my personal problem is that I love it so much an appetizer is not enough.  We all have our priorities.

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.

Fijian Ceviche
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Ingredients
  1. 1 Lb Fish Tilapia Or Halibut Work Nicely As Does The Addition Of Shrimp
  2. 2 Limes Juiced
  3. 1 Can Coconut Cream (5.4 Oz Or ⅓ Cup)
  4. 1 Cubed Avocado
  5. 1⁄4 C Finely Chopped Cilantro
  6. ¼ C Green Onion Tops
  7. 1 Large Seeded And Finely Chopped Roma Tomato
  8. 3⁄4 C Finely Diced Red Bell Pepper
  9. 3⁄4 C Finely Diced Orange Or Yellow Bell Pepper
  10. 1 C Peeled And Seeded Cucumber
  11. ½ Cup Finely Diced Red Onion
  12. 1 Lime Cut Into 4 Wedges As Garnish
  13. Salt And Pepper To Taste
  14. 4 Servings
Instructions
  1. Marinate fish in line juice for not more than 30 minutes, mixing occasionally, drain, retaining juice.
  2. Combine all ingredients with fish.
  3. Blend coconut milk with 4 T of drained lime juice and mix into rest of ingredients.
  4. Serve immediately with wedge of lime.
  5. 4 Servings
  6. 209 Calories, 25.8g Protein, 6.2g Fat, 11.9g Carbs, 3.6g Fiber, 8.3g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Fish Spread

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Low Carb Fish SpreadLow Carb Fish Spread. More than likely any fish spread will be low carb and the best way to keep it this way is to eat it with vegetables rather than high carby crackers.  I do have a couple of good low carb cracker recipes on the site and the best one might be the Sour Cream & Chive Crackers.  If you feel particularly daring, you might also try it with toasted Carbalose Bread which has only 2.9g carbs per slice.

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.

Fish Spread
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Ingredients
  1. 1 Lb White Fish (Tilapia or Rockfish Work Very Well)
  2. 1 T Butter
  3. ½ Cup Mayo
  4. ½ C Sour Cream (Or Crème Fraiche)
  5. ⅓ C Lemon Juice
  6. ¼ C Minced Onion
  7. ¼ C Minced Green Onion Tops
  8. 1 Stalk Celery Minced
  9. 1 Tiny Jalapeno Pepper Seeded & Minced
  10. 1 T Horseradish Cream
  11. 2 t Tabasco Sauce
  12. 1½ t Dijon Mustard
  13. 1 t Paprika
  14. 1 t Liquid Smoke
  15. ½ t Worcestershire Sauce
  16. ½ t Salt
  17. Pepper To Taste
Instructions
  1. Cook fish in butter then cool and flake well like kind of mash it up including any butter you may have left over.
  2. Mix rest of ingredients, add macerated fish and refrigerate for at least several hours.
  3. Add pepper to taste.
  4. 8 Servings
  5. 144 Calories, 12.8g Protein, 9.4g Fat, 2.2g Carbs, .4g Fiber, 1.8g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto German Potato Salad

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Keto German Potato SaladKeto German Potato SaladKeto German Potato SaladKeto German Potato SaladKeto German Potato Salad. One of the things that happens for me, when I am doing a new recipe with any particular ingredient is; my mind goes nuts as I think of the other things I can also do with that same ingredient which is the case for this recipe.  When I finished the Daikon Radish Dill Pickle Egg Potato Salad I realized I could do a lot more with daikon radishes.  When cubed, it looks like potato and when cooked and with other things added it tastes pretty much like a potato so why not try a Keto German Potato Salad with it.  Guess what, low and behold it tastes just like you’d think it should.  And now I will probably come up with even more uses for this very under-appreciated vegetable.  They can be pickled, used in stews, grated for use in a salad, and sliced into disks as a low carb dipping veggie.  As you can see in one of the pictures it is the perfect accompaniment to a good Weisswurst sausage with a spicy mustard.

All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.

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

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

Warm Daikon Radish German Potato Salad
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Ingredients
  1. 1 Lb Wedged & Chopped Daikon Radish (About 3-3½ Cups)
  2. ½ Lb Bacon Diced & Sautéed (Save All The Grease & You May Need More)
  3. 1 C Peeled & Seeded Cucumber (⅔ to 1 Cucumber Depending On Size)
  4. ¾ C Dilled Pickle Wedges (No Garlic)
  5. ½ C Minced Purple Onion
  6. ½ C Green Onion Tops
  7. 6 T Bacon Grease (This Is Why You Never Throw Away Bacon Grease)
  8. 2½ T Cider Vinegar
  9. 1½ T Water
  10. 1½ t Dijon Mustard
  11. 2 Drops Liquid Sucralose (Or 2 T Allulose To Keep It Paleo)
  12. ½ t Salt
  13. ½ t Pepper
Instructions
  1. Gently boil daikon radish for about 30 minutes.
  2. While radish is cooking prep all veggies and put into a large mixing bowl.
  3. In a small bowl combine and mix last 6 listed ingredients (The Dressing).
  4. Drain radish, and add to veggies.
  5. Dress and mix all and let sit at room temperature until ready to serve.
  6. 6 Servings
  7. 232 Calories, 4.6g Protein, 22.0g Fat, 4.4g Carbs, 1.6g Fiber, 2.8g Net Carbs
  8. 8 Servings
  9. 174 Calories, 3.4g Protein, 16.4g Fat, 3.3g Carbs, 1.2g Fiber, 2.1g Net Carbs
Notes
  1. All I can say is this is really tasty.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Daikon Radish Dill Pickle Egg Salad

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Low Carb Daikon Radish Dill Pickle Egg SaladLow Carb Daikon Radish Dill Pickle Egg SaladLow Carb Daikon Radish Dill Pickle Egg SaladLow Carb Daikon Radish Dill Pickle Egg SaladKeto Daikon Radish Dill Pickle Egg Salad. You know, even I can get a little tired serving cauliflower yet one more way (and I already eat a lot of cauliflower as evidenced by the number of recipes on this site) which is why I decided to try making this Keto Daikon Radish Dill Pickle Egg Salad recipe. Looks like potato salad, tastes like potato salad but low carb daikon radish dill pickle egg salad has…no potatoes. Back in my Colorado days I had an older friend who, when she had me over for dinner, I would nicely ask her to make “her” potato salad.  I think there are a couple of reasons I loved this:  1.)  I loved Elva and 2.) I love dilled pickles. Now yes, in those days I did eat it as a real potato salad.  Do Daikon radishes taste like potatoes?  No they don’t, but the great news is, when cooked they really don’t taste like much of anything and take on beautifully any flavors you are adding to them, kinda like Warm Diakon Radish German Potato Salad if made properly.  So, if you like dilled pickles the way I do, then this is a terrific way to eat a very low carb “potato” salad and which would be perfect with Southern Deep Fried Chicken on a picnic or when you are having fun and grilling steaks.

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.

Daikon Radish Dill Pickle Egg Salad
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Ingredients
  1. 1 Lb Or About 3 Cups Peeled & Chopped Daikon Radish Cut Into Bite Size Pieces
  2. 4 Chopped Hard-Boiled Eggs
  3. ½ C Finely Chopped Dill Pickles (No Garlic)
  4. ½ C Finely Chopped Celery
  5. ¼ C Finely Chopped Purple Onion
  6. ½ C Mayo
  7. 2 T Yellow Mustard
  8. ½ t Paprika
  9. ¼ t Dried Dill
  10. ½ t Salt
  11. ¼ t Pepper
  12. ¼ C Finely Sliced Green Onion Tops (For Garnish)
  13. More Freshly Ground Pepper To Taste
Instructions
  1. Boil radish pieces 15-20 minutes or until fork tender. Cool in cold water & drain.
  2. Add radish, pickles, celery, eggs, & purple onion to large mixing bowl.
  3. In a smaller bowl add next 6 ingredients, mixing thoroughly.
  4. Add to radish mixture, mix well and stick in the fridge for at least an hour-longer is better.
  5. Plate, top with green onions.
  6. Pepper to taste.
  7. 6 Servings
  8. 189 Calories, 4.9g Protein, 16.6g Fat, 4.3g Carbs, .6g Fiber, 3.7g Net Carbs
  9. 8 Servings
  10. 141 Calories, 3.7g Protein, 12.4g Fat, 3.2g Carbs, .6g Fiber, 2.6g Net Carbs
Notes
  1. Since daikon radishes are shaped like a really big carrot, I start cutting off the tapered end, then chop off another 2”-3” and cut into 2 pieces and so on until at the fat end I am cutting into 6 pieces.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Yogurt Dill Cucumber Soup

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Low Carb Yogurt Dill Cucumber SoupLow Carb Yogurt Dill Cucumber SoupLow Carb Yogurt Dill Cucumber Soup. This is certainly good on any of the warm lazy days of summer but when it comes to health any day of the year is a good day for this Middle Eastern, Mediterranean soup.  I might describe it as  kind of a blended salad because it contains um…salad ingredients.  You will need a blender or an emersion stick to make this and the rest of the ingredients are all readily available.

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.

Yogurt Dill Cucumber Soup
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Ingredients
  1. 3 C Peeled & Seeded Rough Chopped Cucumber (About 2½-3 Cucumbers Depending On Size)
  2. 2 C Plain Full Fat Yogurt (Labne Is Best)
  3. ½ Medium Minced Red Onion
  4. 2 T Dried Dill
  5. 2 T Dried Parsley
  6. 1-2 T Dried Mint (I Used ¼ C Fresh Because I Had It)
  7. 2 t Dried Tarragon (Or More To Taste And Remembering Tarragon Is A Potent Herb)
  8. 1½ t Crushed Garlic
  9. ¾ t Salt
  10. ¼ t Pepper (White Pepper Might Be Best)
  11. ¼ C Lemon Juice
  12. 6 T Olive Oil
  13. ½ C Peeled & Seeded Finely Diced Cucumber (To Be Used As Garnish)
  14. 1 Minced Shallot (To Be Used As Garnish)
  15. More Salt & Pepper As Needed & To Taste
Instructions
  1. Put first 10 ingredients in a blender until smooth.
  2. Refrigerate at least 4-6 hours.
  3. Pour into bowls, garnish with diced cucumber & minced shallots, and drizzle with olive oil
  4. 6 Servings
  5. 172 Calories, 5.4g Protein, 14.8g Fat, 6.5g Carbs, 1.6g Fiber, 4.9g Net Carbs
Notes
  1. This will last more than several days in the fridge and of course this gives plenty of time for the marriage of flavors. My best guess it will not last that long.
  2. I have shown a small picture of the Labna that I use as it is so much thicker than regular yogurt but unless you live in a metropolitan or Middle Eastern area, it will probably not be available to you.
  3. I think a little added mint might be a good addition.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Tahini Almond Butter Chocolate Walnut Balls

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Low Carb Tahini Almond Butter Chocolate Walnut BallsLow Carb Tahini Almond Butter Chocolate Walnut BallsLow Carb Tahini Almond Butter Chocolate Walnut BallsThese Low Carb Tahini Almond Butter Chocolate Walnut Balls are simply melt in your mouth to die for.  Yes, mine are muchly altered but I really need to give credit to Kyndra Holley for her original Flourless Chewy Double Chocolate Chip Cookies .  I do not use erythitol for reasons explained here:  Sugar Alcohols (Polyols) And Why I Don’t Use Them but her cookies looked so good I needed to do my own recipe.  I was going to make Kyndra’s recipe subbing and adding several ingredients.  I found I did not have enough almond butter and I always have enough tahini for things like Baba Ganoush, Tahini Dip, and to a lesser extent Maple Pecan Tahini Candy, so what better substitution than tahini.  Do take a good look at Kyndra’s pictures because her cookies in no way resemble mine.  If you read the notes I said I was going to try making a peanut butter cake  with a cream cheese frosting and I have now made it-Um Yum.  Tahini Cookies Atop Peanut Butter Cake.  and I use Byrd Mill Peanut Flour.

I haven’t done many cookies or desserts in a very long while and I think these are so good (not to mention healthy), I am posting them.  They are quite large and at least to me they look just a little like some kind of mocha colored coconut meringue cookie.  When first baked and out of the oven, they have a pleasant crunchy exterior and a fudge-like interior.  As they sit (which shouldn’t be long with any kind of family, let alone a husband) they take on an allover softness with that same fudgy interior.

They are very easy to make as everything is just dumped into a bowl and beaten.  The dough is quite thick and holds the shape you deposit onto your bake pan so if you want a flatter cookie (no don’t do it) you will need to flatten them before putting into the oven and lowering the cooking time by 2-3 minutes if you still want the fudgy center.

I subbed walnuts for the chocolate chips for one reason.  Chocolate chips do not melt anymore.  When I was a little kid, Toll House Cookies were the bee’s knees and when you bit into them, or broke one apart, the chocolate was an ooey gooey experience.  Now there is far less cocoa butter, and they are filled with so many stabilizers and soy lecithin, that they stay tighter than a tick so…if I want a little crunch in my cookie…I’ll just have nuts.

I have always liked using a scoop to portion cookie dough because the end product is always the same so those of you who have scoops the one I used is a #30.  For these particular cookies I also like the rather rugged look of the tops.  If you don’t have scoops don’t despair, just make them into 12 equal 2″ balls.  As you can see in the picture the cookies do get larger.

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.

Tahini Almond Butter Chocolate Walnut Balls
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Ingredients
  1. ½ C Almond Butter
  2. ½ C Tahini
  3. 2 Eggs
  4. 2 T Cocoa Powder
  5. 2 T Peanut Flour
  6. 2 T Water
  7. 1 T Melted Butter
  8. 1 C Allulose***
  9. 2 t Vanilla
  10. 1 t Baking Soda
  11. ½ C Chopped Walnuts
Instructions
  1. Preheat oven to 350°.
  2. Minus the walnuts dump everything else into a mixing bowl and thoroughly combine with an electric mixer.
  3. Fold in nuts.
  4. Using a #30 scoop (or with your hands) form 12 equal size balls.
  5. Bake 11-12 minutes. You can’t tell that they are done but better a bit under-done than a bit over-done if you want them to be fudgy.
  6. 12 Servings
  7. 183 Calories, 5.9g Protein, 16.6g Fat, 5.9g Carbs, 2.8g Fiber, 3.1g Net Carbs
Notes
  1. If your almond or tahini butters need it, remix the oils into them. I know it sounds strange that the cookies do not spread with as much oil as they have in them but they do not.
  2. If you really think you want flatter cookies then bake them 9 minutes and at the most, 10 minutes.
  3. It just occured to me as I am doing this recipe that if you made you balls smaller you could put them atop a cake as decoration...maybe I will have to try it...one day. I have a terrific recipe for Peanut Butter Cake with a Peanut Butter Cream Cheese Frosting and smaller balls of these cookies would be perfect on top. I think I might drizzle a little ganache on them too. You know, like to guild the lily for special company. (or family)
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Mint Sauce

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Low Carb Mint SauceLow Carb Mint Sauce. I think probably just about everyone has had the (not so fabulous anymore) Cross & Blackwell Mint Jelly at some point or another and my Mint Sauce is a terrific facsimile.  No, it is not bright (fake) green and smooth like C&B and it isn’t made with sugary mint “flavored” “apple jelly” but taste wise, it is pretty close.  If you decide to use fresh mint (spearmint) then you will use about 3-4x the dried mint listed below in the recipe.  I have newly found a fabulous source for dried mint from a Middle Eastern market here in Portland and of course if you have access then by all means get it.  Until making my Mid-East market find, I used Spice Hunter very successfully but this new mint is not only greener, it is also more finely ground, (I now grind the mint leaves in a spice grinder) thus more Surface Area, thus a more intense flavor.  The picture to the left above is the new mint and in the picture below I was using my old mint. The chops were served with Dilled Daikon Radish and would also pair quite well with Cauliflower Tabbouleh (not pictured).

Low Carb Mint Sauce

Low Carb Mint Sauce couldn’t be any more simple & should be ready in about 5-6 minutes start to finish.  It can also be made more or less sweet according to your taste buds.

Confession:  I cut my chops with a knife & fork BUT…I use a spoon to dip each bite into the mint sauce, eating all of it and yes…it’s that good.

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.

Mint Sauce
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Ingredients
  1. ½ C Apple Cider Vinegar
  2. ¼ C Distilled Vinegar
  3. ¼ C Water
  4. 3-4 T Dried (Spear) Mint Leaves
  5. ¼ C Allulose*** or 5-6 Drops Liquid Sucralose*** (Depending On Degree Of Sweetness Desired)
  6. ⅛ t Combined Guar Gum & Xanthan Gum (I Mixed Mine 50/50 Long Ago)
Instructions
  1. Combine all ingredients, bring to simmer, take off heat, and quickly whisk in gums. It will thicken as it sits.
  2. 6 Servings
  3. 3 Calories, 0.0g Protein, 0.0g Fat, .7g Carbs, 0.0g Fiber, .7g Net Carbs
Notes
  1. Sadly, Cross & Blackwell is now owned by Smuckers. Carbs? 13g per T.
  2. Check out my nutritionals. The tiny amount of carbs? They come from the mint and that's for over 2½ T. Pretty cool huh?
  3. Refrigerated mint sauce will far outlive your ability to not eat it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/