Tag Archives: recipe

Low Carb Bacon Egg Spinach And Onion Salad

Leave a reply

Low Carb Bacon Egg Spinach And Onion SaladLow Carb Bacon Egg Spinach And Onion SaladLow Carb Bacon Egg Spinach And Onion Salad. There is a very funny true story which leads to the recipe.  Way back in the day I often had a hard time being invited to anyone’s house for dinner because of the way I cooked.  Sadly, my insecure friends were intimidated. They had all been to my house for dinner multiple times and were convinced they could not make something suitable that I would eat. I finally just kinda got mad and told them that I loved pot roast, pretty much thinking anyone can fix an edible pot roast and until they invited me for dinner I would not have them over again.  Sooo, my friend Carol said she could make a pretty good one and invited me for dinner and WOW, don’t always believe someone when they say they make a pretty mean pot roast because I am here to tell you her pot roast was mean and not in such a good way. Apparently she put a frozen chunk of meat in her slow cooker at 2:00 in the afternoon and I was to come at 5:30. When I got there the roast was still frozen in the center and would probably have needed another 4-5 hours to cook. Oh Lordy, and what to do. I got on the phone to our local grocery that spit-cooked X number of chickens per day and yes, I asked them to hold the last one while I drove over to pick it up. Meanwhile Carol peeled and started cooking the potatoes. We (I) had decided mashed might be better. Well we ate that chicken with mashed potatoes at about 7:00 but laugh? Oh yeah, we laughed alright and to this day nearly 25 yrs. later we still laugh about it. Did Carol ever finally make pot roast for me? Not on your life.

After I had moved I met other people who could cook and were not in the least bit worried about serving me a terrific meal and Dorothy was one of those people. I asked for her salad Low Carb Bacon Egg Spinach And Onion Salad and here it is. The only things I have subbed are toasted almonds in place of water chestnuts, a sugar-free ketchup and Allulose which is zero carb and paleo.

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.

Bacon, Egg, Spinach, & Onion Salad
Print
Ingredients
  1. 10 Oz Clamshell Fresh Spinach
  2. ½ Lb Chopped Fried Bacon
  3. ½ Thinly Cut Red Onion
  4. ¼ C Sliced Toasted Almonds
  5. 6 Chopped Or Sliced Hard Boiled Eggs
  6. 3 Thinly Sliced Medium Button Mushrooms
  7. ⅓ C Red Wine Vinegar
  8. ⅓ C Olive Oil
  9. 1½ T Sugar-Free Ketchup***
  10. 1½ T Worcestershire Sauce
  11. 1 T Allulose***
  12. Fresh Cracked Pepper
Instructions
  1. Fry bacon, cool, & crumble.
  2. Dump greens, bacon, red onion, mushrooms, & eggs into bowl and gently toss.
  3. Mix Vinegar and Just Like Sugar to dissolve.
  4. Put olive oil, ketchup, Worcestershire sauce and vinegar mixture in a small jar and shake vigorously.
  5. Pour dressing over salad and toss again.
  6. Plate and evenly distribute salad.
  7. Garnish with toasted almonds.
  8. Grind on the pepper.
  9. 6 Servings
  10. 297 Calories, 6.9g Protein, 27.7g Fat, 4.9g Carbs, 2.0g Fiber, 2.9g Net Carbs
Notes
  1. If you happen to have a jicama hanging around, if thinly sliced & cut about the size of a nickel, it also makes a good water chestnut substitution.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Chocolate Brownie Cookies

Leave a reply

Low Carb Chocolate Brownie CookiesLow Carb Chocolate Brownie Cookies. The recipe for Mocha Zucchini Brownies/Mocha Ganache was just a happy mistake but these chocolate brownie cookies where definitely not. I don’t make many cookie recipes but as I was sitting on the couch last night thinking (about food) it came to me if you made a mistake with the brownies could you make a good brownie cookie on purpose? I got to work first thing in the morning and the answer was a resounding yes.

I’m betting if you made these for your kids (which that includes a kid husband) and left these low carb chocolate brownie cookies on the counter?…they would disappear as if by magic.

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 Brownie Cookies
Print
Cookies
  1. 1 C Finely Shredded Zucchini
  2. ¼ C Coconut Flour
  3. ¼ C Cocoa Powder
  4. ¾ C Allulose
  5. 1 t Baking Powder
  6. 2 T Melted Butter
  7. 2 T Melted Coconut Oil
  8. 2 Eggs
  9. 1 t Vanilla
  10. 2 T Sour Cream
  11. ¾ C Chopped Walnuts
Ganache
  1. ¼ C Heavy Cream
  2. ¼ C Sugar Free Chocolate Chips
Instructions
  1. Preheat oven to 350°.
  2. Mix coconut flour, cocoa, and baking powder.
  3. Beat eggs, sour cream, coconut oil, and butter.
  4. Beat in Allulose & vanilla until well mixed and blend into dry ingredients.
  5. Stir in zucchini & walnuts.
  6. Using a 2 T scoop place 12 dough balls on a Silpat or a parchment lined ½ sheet pan.
  7. Bake 13-14 minutes and immediately remove to wire rack to cool.
Ganache
  1. Heat heavy cream to boil, remove from heat & add chocolate chips. Mix until chocolate is totally incorporated.
  2. (This Would Be The Time To Add Any Additional Flavorings)
  3. Top cooled (frozen*) cookies with ganache.
  4. If by chance you have one of those cheap squeeze bottles (I do) this is the time to use it as the ganache is easily controllable.
  5. 12 Servings
  6. 125 Calories, 3.4g Protein, 10.7g Fat, 3.9g Carbs, 2.0g Fiber, 1.9g Net Carbs
Notes
  1. Work quickly. Once you have added the zucchini to the dough it can tend to become watery so do not dilly dally around. Stick in the oven immediately.
  2. Suggestion: If you let your zucchini sit out on the counter for 3-4 days they begin to lose some of their moisture and for this particular recipe it's a good thing as that moisture can make the cookies spread more than they otherwise would. But a little spread or not these are fantastic.
  3. Each brownie cookie is a pretty good size at about 3" in diameter.
  4. If you do not have a fine grater for the zucchini you can process or chop it a bit after grating. The idea is to not have long strands of zucchini.
  5. I freeze* my cookies first so that when I drizzle on the ganache it becomes hard quickly.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Raspberry Almond Crêpes

Leave a reply

Low Carb Raspberry Almond CrêpesLow Carb Raspberry Almond Crêpes. You know, I had forgotten about this recipe until Jane Barthelemy of Janes Healthy Kitchen fame posted her Strawberry Crêpe Cake.  Though these low carb raspberry almond crêpes are totally different from her cake, and I had first served them almost 40 years ago in the restaurant, she did remind me of my altered version which I have now made several times and with different fruits.

I originally used ridiculously high carby, sugary almond paste but not anymore and because it has been so, so long since I have made them I really don’t remember how they tasted.  All I know is that these are very good.  You will need one recipe of the Flaxseed Meal Crêpes and then proceed to the filling.  There are quite a few ways to roll and fold crêpes so you may decide for yourself which way you think is best, they are all easy and here are three ways to fold them.

Crepes HexagonalCrepes SuzetteCrepes Tuck & Roll

 

 

 

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.

Raspberry Almond Crêpes
Print
Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 8 Oz Softened Cream Cheese
  3. ¼ C Heavy Cream
  4. 6 Drops Liquid Sucralose
  5. 1 t Vanilla Extract
  6. ½ t Almond Extract
  7. 1½ C Fresh Raspberries Divided (Frozen Work As Well)
  8. ¼ C Water
  9. 3 Drops Liquid Sucralose
  10. ¼ t Almond Extract
  11. ¼ C Sliced Almonds
Instructions
  1. Lightly toast sliced almonds.
  2. Mix ¾ C raspberries, water, ¼ t almond extract, & 3 drops Sucralose. This is your coulis drizzle and you can add more water as necessary if wanted.
  3. Beat cream cheese, Sucralose, and remaining vanilla & almond extracts. Add heavy cream and ½ C raspberries & beat until blended.
  4. Lay out crêpes and thinly smear each with cream cheese mixture.
  5. Fold crêpes as wanted, drizzle with coulis, sprinkle with almonds, & garnish with remaining berries.
  6. 12 Servings
  7. 253 Calories, 6.3g Protein, 23.6g Fat, 5.5g Carbs, 3.4g Fiber, 2.1g Net Carbs
Notes
  1. Nutritionals include crêpes.
  2. A real coulis is put through a sieve and I don’t do this as it leaves so very little sauce and seriously, there is nothing wrong with eating the seeds.
  3. A diluted sugar-free jam may also be used and saves making your drizzle from scratch. Actually this is what I do as it is far less expensive than using fresh raspberries. If you don’t care about using any fresh raspberries you can use the jam throughout the recipe.
  4. For the picture I did use fresh raspberries throughout.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Bacon Blue Cheese Salad

Leave a reply

Keto Bacon Blue Cheese SaladKeto Bacon Blue Cheese SaladKeto Bacon Blue Cheese SaladKeto Bacon Blue Cheese Salad. This was served to me as a dinner guest about 40 years ago and I scratched out the recipe on a little piece of paper (which I still have) and I estimate that little piece of paper to be about 39-40 years old.  It’s not so much the salad but the dressing & salad combination that is so good.  I have since made this many times but was unable to eat it until recently and…now I can. The original dressing recipe had massive amounts of sugar in it which of course has now changed. I have also changed the oil and I cannot tell the difference. So, serve it to friends & see if they ask for your recipe. In the restaurant I served this as a small side salad and also piled it onto a full size plate for dinner. Our town librarian came in after work about 4-5 times a week to eat it.  I used to call it Maureen’s salad for no other reason than it was first served to me by Maureen but it really does not begin to really describe how good it is.  Seriously what could possibly go wrong with a keto bacon blue cheese salad? If you are looking to wow anyone, do side twists of bacon (top last picture) and put on the side of the salad. Not only are they impressive, they are super crispy 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.

Bacon, Blue Cheese, & Purple Onion Salad
Print
Salad
  1. 10 Oz Clamshell Spring Mix Salad Greens (Or Arugula Works Quite Well Too)
  2. ½ Lb Fried & Crumbled Bacon
  3. ½ Thinly Sliced Red Onion Cut Into Pieces
  4. 6 Oz Good Quality Crumbled Blue Cheese
  5. Fresh Cracked Pepper
Dressing
  1. ⅓ C Olive Oil
  2. ⅓ C White Vinegar
  3. ½ C Allulose*** (Or 8 Drops Sucralose)***
  4. 1 t Salt
Instructions
  1. Fry bacon, cool and crumble.
  2. Dump greens, bacon, red onion, & crumbled blue cheese into bowl, saving a little to place on top, and toss.
  3. Put olive oil, vinegar, Allulose, & salt, in a small jar and shake vigorously.
  4. Pour dressing over salad and toss again.
  5. Plate and evenly distribute salad.
  6. Grind on lots of fresh pepper.
  7. 6 Servings
  8. 266 Calories, 9.2g Protein, 24.1g Fat, 3.1g Carbs, .2g Fiber, 2.9g Net Carbs
Notes
  1. This is how I made the dressing with Allulose. Since salt does not dissolve in oil I add it to the vinegar & Allulose, stir until all is dissolved, then add the oil and shake.
  2. Because of the salty sweetness of the dressing I think raspberries or strawberries would be a great addition and if you think about it how different is the dressing from a good raspberry vinaigrette?
  3. Dressing is zero carb and will last in the fridge forever.
  4. If you want to make this for less than 6 people I would suggest making it without adding the oil. When ready, drizzle oil on the top of the salads, then drizzle equal amounts of the vinegar base and then there is no refrigeration needed.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Canlis Salad

Leave a reply

Low Carb Canlis SaladLow Carb Canlis Salad. The Canlis Salad comes from the Canlis restaurant in Seattle, WA and has become an institution. I myself have never eaten there and after looking at their menu (no individual prices) I can see why. It’s expensive and I’ll bet well worth it. The recipe for this salad is perhaps their signature dish and if not, it is certainly what they are most famous for. Low Carb Canlis Salad, very different~very good.

From their website: “Of all the recipes requested, none is more cherished than the Canlis Salad. Taught to him by his Lebanese mother, the Canlis salad was perfected by Peter Canlis and introduced to the world on opening night, December 11, 1950. Served in homes and restaurants around the world, the recipe, [as it appears below], is one of our family’s prized possessions”. Yeah, I tweaked it for low carb, a bit more to my liking, and took out the croutons.  This is a Lebanese salad and the mint is original to the recipe.  When I say in a recipe “the mint is optional but good” it just means you can leave it out but I guarantee you it is good to buy and use mint as it enhances the flavors of anything you use it in and you will find it used in many  ways, in many recipes on this site.

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

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

Canlis Salad
Print
Salad
  1. 2 Small Or 1 Large Head Romaine
  2. ½ Lb Crispy Cooked Chopped Bacon
  3. 18 Halved Cherry Tomatoes Or 2 Medium Chopped
  4. ¼ C Slivered Green Onion Tops
Dressing
  1. 1 Egg (There Is A Trick Here)
  2. ½ C Parmesan Cheese
  3. ½ C Olive Oil
  4. 1 T Crushed Garlic
  5. ¼ C Lemon Juice
  6. ¼ C Chopped Fresh Mint (I use 1 T Dried Mint)
  7. ¾ t Dried Oregano + More To Taste
  8. ½ t Salt
  9. Lots Of Fresh Ground Pepper
Instructions
  1. Wash, dry, chop, cover and refrigerate lettuce in a large bowl. (It will get super crispy).
  2. Cook & chop bacon.
  3. Halve or chop the tomatoes.
  4. Carefully put your egg into a cup (without breaking it and gently pour boiling water on it and count to 60 you know, like a one minute egg. This is the easy way to coddle an egg. If you bust the egg then don’t pour the water in-just use it *raw. (See Caesar Dressing and note below).
  5. Pour off water and put egg into small processor along with the garlic, mint, lemon juice, oregano, & salt.
  6. Slowly pour in the olive oil.
  7. Add Parmesan cheese and pulse a couple of times to mix.
  8. Add bacon, tomatoes, and green onions and to lettuce & toss to mix.
  9. Add dressing to coat all.
  10. Serve with lots of fresh ground pepper.
  11. 6 Servings
  12. 397 Calories, 9.7g Protein, 37.0g Fat, 6.2g Carbs, 2.6g Fiber, 3.6g Net Carb
Notes
  1. *I personally do not coddle my eggs but some people are still squeamish about raw eggs even though they have been pasteurized for many years now. Go figure.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Angels On Horseback

Leave a reply

Low Carb Angels On HorsebackLow Carb Angels On Horseback. Back in the day there was a restaurant in Durango, CO that served these. They came on buttered toast points and ye gads I was in love L.U.V. As an appetizer they are so easy to make, I mean look at the ingredients. You will need fresh oysters as canned are already cooked and these are cooked. They can be made in a very hot oven or broiled but are really at their best & highest flavor done on a small blazing hot grill and particularly good dipped in Remoulade.

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.

Angels On Horseback
Print
Ingredients
  1. 16 Fresh Oysters
  2. 8 Slices Of Thin Bacon
  3. 16 Toothpicks Soaked In Water
  4. 4 Lemons Wedges
Instructions
  1. Partially cook bacon keeping it still limp and pliable.
  2. Cut each bacon strip in half, wrap snuggly around an oyster, and secure it with a toothpick.
  3. If cooking in the oven preheat to 450° and cook until bacon is crispy.
  4. If broiling set under broiler for 2-3 minutes, turn and finish.
  5. If grilling same as broiling.
  6. 4 Servings
  7. 220 Calories, 13.9g Protein, 17.3g Fat, 2.2g Carbs, 0g Fiber, 2.2 Net Carbs
Notes
  1. If you have longer skewers available then string 4 per skewer.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cucumber Tomato Red Onion Salad

Leave a reply

Low Carb Cucumber Tomato Red Onion SaladKeto Cucumber Tomato Red Onion SaladKeto Cucumber Tomato Red Onion Salad is a quick last minute salad.  McCormick makes a fantastic Italian Herb Grinder and it is what I use.  Just mix the ingredients, serve and grind away to your individual taste. Keto Cucumber Tomato Red Onion Salad is also very good with crumbled feta cheese, chunked avocado or…both, and once you have this grinder, you’ll find many other uses for 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.

Cucumber, Tomato, & Red Onion Salad
Print
Ingredients
  1. 1 Peeled, Seeded & Cubed Cucumber
  2. 1 C Diced Fresh Tomatoes
  3. ¼ C Sliced Red Onions
  4. ¼ C Olive Oil
  5. McCormick Italian Herb Grinder
Instructions
  1. Toss all ingredients
  2. Serve and generously grind on the Italian herbs.
  3. 4 Servings
  4. 134 Calories, 0.6g Protein, 12.7g Fat, 6.6g Carbs, 1.1g Fiber, 5.5g Net Carbs
Notes
  1. The grinder already has salt in it but if it doesn't seem enough add a pinch more.
  2. For a little extra zip splash in a bit of red wine vinegar and for a lot of extra flavor add some kalamata olives and/or a small diced avocado.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Anything Goes Gumbo

Leave a reply

Low Carb Anything Goes GumboLow Carb Anything Goes Gumbo.  Another one of those southern comfort foods.  A Louisiana purist might have you believe it should be a shrimp & andouille sausage gumbo or a chicken & sausage gumbo but don’t ever mix them all together. Can I put mushrooms in my gumbo?  I say hogwash-there is no “perfect” gumbo combination except what you want it to be and what tastes good to you.  Low carb anything goes gumbo is nothing more that a glorified beef-less stew and we all know you can put about anything but the kitchen sink in a stew.  So have at it cause everything you add brings a little more flavor to the party.  Gumbo is also traditionally served with a big scoop of rice either under or on top and we will not be using that either.  This uses fried riced cauliflower and by the time you finish this low carb anything goes gumbo you won’t miss rice. I’ve had gumbo so hot it almost knocked my socks off and I’ve also had it pretty bland so you will have to taste test this and add your heat as necessary. If you absolutely want a bed of something under this my suggestion would be Cauliflower Grits and not to be confused with riced cauliflower.

There is no flour in this so there is not that deep flavor that only comes from a roux but we are going to make it up in some other ways and we can thickened it a bit with this and that.

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.

Gumbo
Print
Ingredients
  1. 1 Large Cauliflower
  2. 3 T Fat
  3. 1 Lb Andouille Sausage Cut On The Bias ½” Thick
  4. 1 Lb Medium Shrimp
  5. 2 C Shredded Chicken (About ½ Picked Chicken)
  6. 2 C Cut Okra
  7. 5 C Stock (If You Poach Your Chicken)
  8. 2 T Chicken Base
  9. 5 T Fat (I Use Lard Or Saved Bacon Fat)
  10. 1 Medium Diced Yellow Onion
  11. 1 C Diced Celery Cut On The Bias ¼” Thick
  12. 1 Diced Red Pepper
  13. ½ Lb Sauteed Mushrooms
  14. 1 T Crushed Garlic
  15. 1 Can Small Diced Tomatoes
  16. 3 T Tomato Paste
  17. 1 T Cajun Spice
  18. 1 t Paprika
  19. 1 t Dried Thyme
  20. ½ t Cayenne
  21. ½ t Chipotle Powder
  22. ½ t Garlic Powder
  23. ½ t Onion Powder
  24. 3 bay leaves
  25. Salt & Pepper Only To Taste
  26. Sprinkled Xanthan Gum/Guar Gum To Thicken As/If Wanted
Instructions
  1. Sauté mushrooms in 2 T fat/oil & set aside.
  2. While your gumbo is cooking, sauté & brown your cauliflower rice in 3 T fat.
  3. Place a large saucepan over medium heat.
  4. Add rest of oil/fat along with onion, celery, and bell peppers & cook until onions are just translucent.
  5. Add stock, diced tomatoes, all spices, bay leaves, and okra & simmer for 10-15 minutes.
  6. Add tomato paste.
  7. Remove bay leaves.
  8. Add andouille sausage, mushrooms, and chicken, & simmer for another 5 minutes.
  9. Lastly, add your shrimp and salt & pepper (and only as/if necessary) and cook for another 5 minutes.
  10. Put fried cauliflower in a bowl, top with gumbo and have it.
  11. 6 Servings
  12. 563 Calories, 36.6g Protein, 39.5g Fat, 15.3g Carbs, 4.0g Fiber, 11.3g Net Carbs
Notes
  1. I happen to like my gumbo pretty spicy so add your heat spices slowly, do a taste test & then add more as/if necessary.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Remoulade

Leave a reply

Low Carb RemouladeLow Carb RemouladeLow Carb RemouladeLow Carb Remoulade. To my mind Remoulade is kind of a pinkish mixture not too unlike aioli except for its chunky texture.  Yes they certainly can and do taste differently depending on the ingredients but the visual can be quite striking.  If you look at most prepared remoulades they seen to be white and this does not appeal to me in the least.  White denotes Tartar Sauce, low carb remoulade is definitely not tartar sauce, and keto remoulade  is so very easy to make.

Many things to serve this with, here are just a few and I am sure you will come up with many of your own uses. Crab Cakes, served with Bacon Wrapped Shrimp as a dipping sauce, your own Open-Faced Rueben Sandwich and with a bay shrimp salad served on lettuce with tomato & hard boiled egg with a wedge of lemon.  Here it is shown with Fried Oysters.

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.

Remoulade
Print
Ingredients
  1. 1 C Mayonnaise
  2. ¼ C Minced Onion
  3. 2 T Lemon Juice
  4. 2 T Minced Celery
  5. 2 T Minced Green Onion Tops
  6. 2 T Minced Shallots
  7. 2 T Minced Capers
  8. 2 T Minced Red Pepper
  9. 2 T Sugar Free Ketchup
  10. 1 T Creole Or Dijon Mustard
  11. 2 t Horseradish Sauce
  12. 1 t Crushed Garlic
  13. ½ t Paprika
Instructions
  1. Blend all ingredients and refrigerate.
  2. 12 Servings
  3. 124 Calories, .2g Protein, 13.2g Fat, 1.0g Carbs, 0.1g Fiber, 0.9 Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Shrimp & Crab Thermidor

Leave a reply

Keto Shrimp & Crab ThermidorLow Carb Shrimp & Crab ThermidorKeto Shrimp & Crab ThermidorKeto Shrimp & Crab ThermidorKeto Shrimp & Crab Thermidor. At one time Lobster Thermidor was all the rage in fancy dancy expensive restaurants around the country and for some reason it has mostly fallen out of favor-probably because of the costs of the ingredients.  But now…you can make it yourself and save tons of $$$. Yes, shrimp and crab are still expensive but not nearly what it would be in your favorite local eatery.  So, make this keto shrimp & crab thermidor a special meal on a Sunday and of course you can dazzle dinner guests with 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.
Shrimp & Crab Thermidor
Print
Ingredients
  1. 8 Large Shrimp Cut Into 4 Chunks Each
  2. ½ Lb Lump Crabmeat
  3. 4 Tbsp Unsalted Butter
  4. ¼ C Thinly Sliced Shallots
  5. ¼ C Chopped Sautéed Mushrooms
  6. ¼ C Thinly Sliced Green Onions (For Color If Wanted)
  7. ¼ Cup Sherry (Or Cognac)
  8. 1 Cup Heavy Cream
  9. 2 tsp Dijon Mustard
  10. 1 t Chicken Base***
  11. ½ t Dried Tarragon
  12. ⅛ t Cayenne Pepper
  13. Pinch Nutmeg
  14. 1 Bay Leaf
  15. ½ C Shredded Gruyere Cheese
  16. ¼ C Parmesan
  17. Pepper
Instructions
  1. Preheat oven to 350°
  2. In 2 T butter over medium high heat quickly brown shrimp chunks. Set aside.
  3. In 1 T butter sauté mushrooms. Set aside.
  4. Turn heat to medium low and in remaining butter sauté shallots until translucent.
  5. Add sherry & simmer about a minute.
  6. Add heavy cream, chicken base, mustard, bay leaf, spices, & reduce slightly.
  7. Remove bay leaf, & add back shrimp, mushrooms, and then crabmeat.
  8. Put into a ceramic dish or individual casserole boats or dishes, sprinkle with shredded gruyere and top with Parmesan.
  9. Bake 10-12 minutes or until cheese is melted and if you like crusty cheese you may broil until browning begins.
  10. Serve over lots of anything green. Buttered spinach or kale are both great. It is also often served with green beans.
  11. 4 Servings
  12. 566 Calories, 21.6g Protein, 47.4g Fat, 3.4g Carbs, 0.1g Fiber, 3.3g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Braised Short Ribs

Leave a reply

Low Carb Braised Short RibsLow Carb Braised Short Ribs. Not much better comfort food than short ribs and they are so simple to prepare. A little work in the beginning and then just left alone to simmer for 3½-4 hours. I personally think these are perfect for that Sunday afternoon dinner. If you end up with leftover low carb braised short ribs then all the better as they make a terrific breakfast, or take-to-work lunch.

By processing your mirepoix I want you to think about all that SURFACE AREA YOU WILL BE USING TO YOUR ADVANTAGE

This dish pairs nicely with Cheesy Creamed Cabbage/Bacon and/or over mashed cauliflower.

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.

Braised Short Ribs
Print
Ingredients
  1. 6 Lbs Meaty Bone-In Short Ribs (Cut To About 3”)
  2. 2 T Olive Oil
  3. 1 Medium Onion Roughly Chopped
  4. 2 Celery Ribs Roughly Chopped
  5. 2 Peeled Carrots Roughly Chopped
  6. 1 T Crushed Garlic
  7. 1 Can Tomato Paste
  8. 3 C Any Good Red Wine
  9. 1 C Water
  10. 1½ t Ground Dried Thyme
  11. 2 Bay Leaves
  12. 2 T Beef Base
  13. Salt & Pepper As/If Necessary
Instructions
  1. Season short ribs generously with salt. To a large skillet, add 2 T olive oil and bring to medium high heat. Add 6-7 short ribs and brown well, about 2-3 minutes per side. Do not overcrowd and cook in batches until finished. When the short ribs are browned on all sides, transfer to a small roasting pan.
  2. While the short ribs are browning, puree all the vegetables and garlic in a food processor until it forms a coarse paste.
  3. Leaving all fat in skillet, add the pureed vegetables. Season generously with salt and brown until vegetables are very dark and crud has formed on the bottom of the pan. Scrape, mix the crud, and repeat. Scrape one more time and add tomato paste. Turn heat to medium and brown the tomato paste for 4 to 5 minutes. Add the wine, scrape the bottom of the pan, add water, beef base, thyme, & bay leaves and add all to ribs, tightly cover with foil, turn oven to 225°, and simmer 3½-4 hours.
  4. Turn the ribs halfway through the cooking time and add any water only if necessary. Remove the foil during the last 20 minutes and let the sauce reduce a bit.
  5. When done the meat should be very tender but not falling apart and the bones will probably fall out. Serve ribs and cover with sauce.
  6. 8 Servings
  7. 706 Calories, 21.5 g Protein, 64.1g Fat 13.0g Carbs, 2.1g Fiber, 10.9 Net Carbs
Notes
  1. To strain or not. The vegetables will have given up every ounce of flavor so if you like a smoother gravy then strain it-otherwise just eat em up and for whatever it's worth I do not strain my sauce & I do not drain any fat and one other option: Use a stick blender to make it smooth.
  2. If you are lucky enough to have an 11x15 glass baking dish it should fit all ribs very well-just remember to tightly seal it with foil.
  3. You can certainly cut the recipe in half & simmer on the stovetop but the leftover are heavenly.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Zabaglione

Leave a reply

Keto ZabaglioneKeto ZabaglioneKeto ZabaglioneKeto Zabaglione. The Italians call it Zabaglione and the French call it sabayon and me? I just call it fantastic and it couldn’t be much easier to make.  It is traditionally served in a wine goblet, martini glass, parfaits, or souffle cups but of course may be served in any pretty glass or bowl.  Um me?  I will eat it served in just about any container. See Notes for the other many ways to use this keto zabaglione sauce.

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.

Zabaglione/Mixed Berries
Print
Ingredients
  1. 5 Egg Yolks
  2. ½ C Allulose*** (Or 8 Drops Liquid Sucralose*** Best)
  3. ¼ C Sweet Marsala
  4. 1 C Heavy Cream Whipped
  5. 1 t Vanilla
  6. 3 C Mixed Berries
Instructions
  1. Put egg yolks, Allulose, & Marsala into large metal mixing bowl and begin beating.
  2. Put bowl on low heat and continue whipping constantly. In the beginning you will have very large bubbles, then smaller ones.
  3. As it begins to thicken it should pretty much have no bubbles.
  4. Take off heat immediately and continue beating 3-5 minutes until cool enough not to scramble the yolks. Cool completely.
  5. Whip the cream and add vanilla.
  6. Fold whipped cream into slightly thickened sauce making sure to get it blended thoroughly.
  7. OK, now for the assembly and there are several ways to do this. The easiest way is to dump all your fruit into the zabaglione, mix, & serve. To make it a bit fancier you can layer it a glass of some sort and the fanciest way is to layer each individual fruit with sauce over each layer.
  8. 8 Servings
  9. 185 Calories, 2.1g Protein, 15.1g Fat, 5.5g Carbs, 2.2g Fiber, 3.3g Net Carbs
Notes
  1. I am now using Allulose although I do prefer Liquid Sucralose for this recipe.
  2. You may easily substitute Grand Marnier (orange) or Amaretto (almond) for the Marsala.
  3. It is also good served warm and as its own stand alone custard.
  4. Though I have never done it I hear tell this concoction can be frozen and has a texture similar to gelato. No ice cream maker required.
  5. Or how about this-chocolate ganache either mixed or swirled in and frozen? Seems the possibilities are almost endless.
  6. If by chance you have leftover sauce? My advice is...have it again.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/