Tag Archives: recipe

Keto Blue Cheese Garlic Butter

Leave a reply

Keto Blue Cheese Garlic ButterKeto Blue Cheese Garlic ButterKeto Blue Cheese Garlic Butter.  You know, we may never have realized it but if you have ever ordered steak in a restaurant chances are you have been served a compound butter a time or two.  Often enough it may arrive as a little puddle of something on top of your steak but boy oh boy, it sure was good. Compound butters are small but powerfully flavored allies in the meat world. Can you use a keto blue cheese garlic butter with vegetables?  Yes, of course you can but it just isn’t done that often because as garlic cooks it also mellows to milder, you probably would not want blue cheese in it and as a compounded butter you get the bite and flavor of GARLIC which, with a steak or meat of some kind is sometimes just what you want.  Coupled with an off the outside grilled steak?  Ooh La La La La La La.

One of the really nice things about a compounded butter is how wonderfully they freeze for use at another time and when you don’t have the time to throw a sauce together.  Just take your log out of the freezer, let it sit for 15 minutes, slice what you need and pop it back into the freezer for next time.

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.

Compound Garlic Butter
Print
Ingredients
  1. 8 T Butter (1 Stick)
  2. ¼ C Finely Chopped Green Onion Tops
  3. 2 Oz Good Meltable Blue Cheese
  4. 2 T Garlic Paste***
  5. ¾ t Salt
  6. ½ t Pepper
Instructions
  1. Bring butter to room temperature.
  2. Mince green onion, and by the time you are finished it will probably be about 1 T.
  3. Add garlic paste, onions, salt & pepper to butter and mix thoroughly.
  4. Lay down a piece of film and put a log shaped blob of butter a bit longer than your original stick of butter.
  5. Now gently roll the log as tightly as possible and when finished twist the ends which should give you some semblance of a “log”. Roll again gently to make it round.
  6. Put onto flat surface and refrigerate until hard.
  7. Slice off about 1 teaspoon rounds and serve 2-3 rounds per steak.
  8. 12 Servings
  9. 94 Calories, 0.9g Protein, 9.9g Fat, 0.7g Carbs, 0.1g Fiber, 0.6g Net Carbs
Notes
  1. Freeze any left-over log.
  2. The minuscule carbs are mostly in the garlic paste.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Chocolate Mocha Pie

Leave a reply

Keto Chocolate Mocha PieKeto Chocolate Mocha PieKeto Chocolate Mocha PieKeto Chocolate Mocha Pie. This is another one of those desserts that I find difficult understanding how something so good can be keto but it is. Keto chocolate mocha pie is rich, decadent, fabulous and doesn’t need to be saved for special occasions. Except for baking the crust this is a cold pie and keeps well in the fridge but I’m guessing it will not last long anyway.  Despite how the recipe card looks this is a very, very easy pie to make.

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

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

Chocolate Mocha Pie
Print
Crust
  1. 1¾ C Almond Flour
  2. ½ C Ground Pecans
  3. ½ C Allulose*** (Paleo) Or 9 Drops Liquid Sucralose***
  4. ½ C Melted Butter
Filling
  1. 1 Divine 85% Chocolate Bar
  2. 4 Eggs (Divided)
  3. ⅓ C Hot Water
  4. 1½ t Instant Coffee (More If Stronger Coffee Flavor Is Wanted)
  5. 2 t Vanilla Extract (Divided)
  6. 1½ C Heavy Cream
  7. ½ C Allulose or 12 Drops Liquid Sucralose (Or ½ C Sweetener Divided)
Crust
  1. Preheat oven to 350°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans, Allulose and process until pecans are ground.
  4. Add pecan mixture to almond flour stirring well, then mix in melted butter.
  5. Press into an 8” glass pie dish all the way around and to the top just like any regular pie crust.
  6. Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5 additional minutes or until it starts to turn slightly brown. If it has puffed up again knock it back down. Put on counter to cool completely.
Filling
  1. Finely chop chocolate bar. You don’t want it chunky as your chocolate mixture won’t end up being smooth.
  2. Line up 3 bowls-2 medium and 1 large.
  3. Separate eggs making sure not to get any yolk in the whites. I do try to gently take the chalazae off the yolks as I don't want hard little cooked knots in my mousse.
  4. Put whites into 1 medium bowl and yolks into the large bowl, adding coffee, water, and or ½ of your sweetener.
  5. On medium low and whisking constantly, cook coffee yolk mixture until pretty hot and very frothy. Don’t worry, the eggs shouldn’t scramble because of the water content but you need it hot enough to eventually melt the chocolate.
  6. When yolk mixture is hot enough remove from heat, add 1 t vanilla, add grated chocolate all at once stirring to cover all chocolate, let it sit a minute or so and whip until all chocolate is thoroughly melted. Allow mixture to cool and it shouldn’t take too long. Chocolate will be very, very thick.
  7. Meanwhile, back at the ranch, first beat egg whites to stiff peaks. Making sure chocolate is cooled, FOLD in egg whites ½ at a time until well incorporated.
  8. In second medium bowl, beat whipping cream. Add vanilla & last 6 drops of sucralose or the other ½ of your sweetener.
  9. FOLD ⅔ of whipped cream into mixture until all is well incorporated and add to pie shell. Cover filling with remaining whipped cream and refrigerate until ready to eat.
  10. 10 Servings
  11. 492 Calories, 9.4g Protein, 46.5g Fat, 9.8g Carbs, 4.3g Fiber, 5.5g Net Carbs
Notes
  1. Before filling crust, make sure it is loose in the pie dish. It should not stick but once it's filled it might just a bit and that's not what you want.
  2. Not that this pie takes very long to prepare, but you can always make the crust ahead of time.
  3. If assembled just before service the crust will stay crunchy.
  4. Sorry for the crummy picture but hey, I'm a chef not a photographer and it shows quite well here.
  5. I sprinkled a little espresso powder on the pie---BIG mistake unless you do it just before serving as it immediately started to "melt". Probably best to use cocoa powder instead.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Ranch Dressing

Leave a reply

Keto Ranch DressingKeto Ranch DressingKeto Ranch DressingKeto Ranch DressingKeto Ranch DressingKeto Ranch Dressing. I distinctly remember where I was and what restaurant we were in, the very first time I ever tasted buttermilk ranch dressing. It was probably in about 1978-79 in a kind of upscale steakhouse joint just to the right off I-25 headed north in the Denver Tech Center.  You know the routine; waitress lists off the salad dressings and then tell us about this new dressing called buttermilk ranch.  I bit, ordered, and oh Lordy, It. Was. So. Good.  Of course I had never had anything even close and was obsessed to figure out how to make it. I never did need to learn to make it on my own because the next thing you know it was being shown at all the restaurant shows and it was suddenly available everywhere.  Now, it had actually been invented by a dude ranch owner in the 1950’s but as I used to eat in a lot of different restaurants, I had never come across it until this time. One of the first things you see in the ingredients list on a ranch dressing dried powder packet is sugar in the form of maltodextrin and though mine tastes like the original ranch I had had, it does not have any added sugar.

The reason I finally made my own keto ranch dressing from scratch all these years later is that I wanted to do a recipe for Chicken Milanese and I wanted it sugar-free.  I also eat Buffalo Wings from time to time and now…I have my very own keto ranch dressing so I made wings the  next night.  I would like to give a huge shout-out to Chef Taffiny Elrod from NY who became a real life friend from Twitter when she came to Portland to attend a conference a couple of weeks ago. Met and had a fabulous dinner at Ox restaurant after. Ran into Nora Gedgaudas  that night, we spoke briefly, and you know if Nora eats at Ox it’s a gonna be good.  Taffiny and Nicole gave me my own swag bag with a couple of cheeses and some of it is in the upper left picture.

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.

Ranch Dressing
Print
Ingredients
  1. 2 T Heavy Cream
  2. 2 T Water
  3. 1 T Buttermilk Powder
  4. ½ C Mayonnaise
  5. ¼ C Full Fat Sour Cream
  6. 1½ T Dried Parsley Flakes
  7. ½ T Lemon Juice
  8. 1 t Maggi Seasoning (More To Taste Later If Needed/Wanted)
  9. 1 t Nutritional (Torula) Yeast (This Is The Secret Ingredient)
  10. ¼ t Garlic Powder
  11. ¼ t Onion Powder
  12. ¼ t Fresh Ground Pepper
Instructions
  1. Mix first three ingredient.
  2. Add rest of ingredients, mix well, refrigerate for at least 4 hours and overnight is best.
  3. 8 Servings 2 T
  4. 119 Calories, 0.5 Protein, 13.3g Fat 0.8g Carbs, 0.1g Fiber, 0.7 Net Carbs
Notes
  1. Torula yeast is umami on steroids and can be found in most grocery stores that sell bulk foods because...it is a secret ingredient in most vegan food.
  2. This will make 1 C dressing which is about the amount you get in a bottle of store-bought stuff. If you decide you love this dressing it is probably a good idea to double the recipe because 1 C is not enough. Besides being better than Ranch Dressing making your own is a lot cheaper.
  3. Do use freshly ground pepper~it makes a big difference.
  4. To use as a dip instead of a dressing just omit 1 T Water. It should be plenty thick enough.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Ranch Chicken Milanese

Leave a reply

Keto Ranch Chicken MilaneseKeto Ranch Chicken Milanese.  Don’t think for one minute that I don’t look at recipes on the internet because I do…and lots of them. Most don’t interest me much but I came upon a Ranch Milanese with radishes & cucumbers as garnish which sounded sort of interesting to me.  The problem with nearly every recipe are the attending carbs in flour, panko crumbs, etc. which we are not interested in so…I have changed the high carby ingredients and it actually sounds better and probably tastes better than the original.

Yes, I do have Maggi seasoning sauce and the original recipe says it can be swapped out with soy sauce.  There is a HUGH difference in flavors and I used the Maggi. You may have been lucky enough at some point in your life to have eaten Kewpie Mayo and it is my belief the Maggi sauce makes this taste like Kewpie mayo. I also always have Aleppo pepper, use it extensively, and suggest you might get a little to try. It is available from most any Middle Eastern grocery store.  I believe once you have tried it, you too will always want it around. If you look closely at the buttermilk (Bulgarian) it is 3.5% butterfat and thick as mud. It you drink buttermilk, it is absolutely divine. It’s a bit tangier than the regular old anemic stuff but in my opinion it’s so much better.  I then freeze it in 2 T cubes and have when needed. Sadly, I can no longer get this buttermilk but…I now have an even better substitute…powdered buttermilk and it is now reflected in the recipe.

You may have left over ranch dressing and we all know the things you can do with it like;  dress a salad, add some cheese and bacon to use as a dip with veggies, serve it with Buffalo Wings and…you can always have Keto Ranch Chicken Milanese again. It’s best to make and refrigerate your dressing the day before using to be sure your flavors are mixed, mellowed, and married and it should only take you no more than 5 minutes to make it. I did use radishes as I wanted to show off my watermelon radishes but they are not necessary and not in the recipe. The tang of the vinegar coupled with the cucumbers is however, essential to the overall flavor of the dish.

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.

Ranch Chicken Milanese
Print
Dressing The Day Before
  1. 2 T Heavy Cream
  2. 2 T Water
  3. 1 T Buttermilk Powder
  4. ½ C Mayonnaise
  5. ¼ C Full Fat Sour Cream
  6. 1½ T Dried Parsley Flakes
  7. ½ T Lemon Juice
  8. 1 t Maggi Seasoning (More To Taste Later If Needed/Wanted)
  9. 1 t Nutritional (Torula) Yeast (This Is The Secret Ingredient)
  10. ¼ t Garlic Powder
  11. ¼ t Onion Powder
  12. ¼ t Fresh Ground Pepper
Chicken
  1. 4 Boneless Skinless Chicken Thighs (Room Temperature)
  2. 1½ C Ground Pork Rinds
  3. ⅓ C Parmesan Cheese
  4. 1 Egg Room Temperature
  5. 2 T Sour Cream
  6. ½ C Olive Oil
  7. ½ Cucumber Very Thinly Sliced
  8. 2 Radishes Very Thinly Sliced (Any Radish Will Work)
  9. 2 T White Distilled Vinegar
  10. Pinch Of Salt
  11. Salt & Pepper
  12. Aleppo Pepper
Dressing
  1. Mix first three ingredient.
  2. Add rest of ingredients, mix well, refrigerate for at least 4 hours and overnight is best.
Chicken
  1. Peel and very thinly slice cucumber and radishes, add pinch of salt and drizzle with vinegar. Set aside. As they sit they will soften.
  2. Pound room temperature chicken thighs to even thickness and sprinkle top side with salt & pepper.
  3. Beat sour cream and egg until smooth. Put on large plate.
  4. Mix Parmesan cheese and pork rinds and put on another large plate.
  5. Have a 3rd large plate ready.
  6. Coat thighs with egg mix and then dredge in pork rinds and put onto the 3rd plate.
  7. Heat olive oil in a large sauté pan on medium, add thighs and cook to golden brown, 4-5 minutes, turn and repeat.
  8. Plate chicken, drizzle cutlets with ranch dressing, top with cucumbers to the side, then drizzle with a little more sauce. Sprinkle with Aleppo pepper.
  9. 4 Servings
  10. 832 Calories, 40.6 Protein, 75.9g Fat 3.5g Carbs, .6g Fiber, 2.9 Net Carbs
Notes
  1. Nutritionals include ranch dressing and you may have about ½ of it left. Make a salad or use as a dip with wings.
  2. You will also probably have a bit of egg left over and there is nothing to do but toss it. Better to have too much than not enough.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Italian Chicken Drumsticks

Leave a reply

Keto Italian Chicken DrumsticksKeto Italian Chicken DrumsticksKeto Italian Chicken DrumsticksKeto Italian Chicken Drumsticks.  I’m about out of stories regarding chicken drumsticks as this is the 4th and last one so if you are interested in the stories you will need to visit each of them.  I can say one thing though, whatever keto kitchen heaven smells like, this has got to be it. Garlicky, cheesy, herby heaven. The other three keto chicken drumstick recipes include Asian,  Greek, and Mexican and all of them are terrrrific. I do use my own recipe for Italian Herbs because not only it it so spot on…it has no sugar in it.  But if you have your favorite Italian herbs then by all means use them.  Keto Italian Chicken Drumsticks for the win.  You better believe that all that fresh basil (including the garnish) was eaten.  Have you ever had salted tomato with a leaf of basil on it?  It’s another taste bud 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.

Italian Chicken Drumsticks
Print
Ingredients
  1. 12 Chicken Drumsticks
  2. ⅓ C Olive Oil
  3. 3 T Parmesan Cheese
  4. 1 T Garlic Paste***
  5. 1 t Dried Basil
  6. 1 t Garlic Powder
  7. 1 t Dried Thyme
  8. 1 t Dried Oregano
  9. 1 t Dried Rosemary
  10. 1 t Dried Marjoram
  11. ½ t Black Pepper
  12. ½ t Salt
  13. Pinch Red Pepper Flakes
  14. 1 Oz. Slivered Fresh Basil Leaves (As Garnish)
Instructions
  1. Preheat oven to 425°.
  2. Place oil and garlic paste in a large plastic bag, mixing well. Add drumsticks and massage well.
  3. Allow to sit on counter and bring to room temperature.
  4. Mix all herbs with Parmesan cheese.
  5. Lay out chicken in foil lined 9"x13" glass baking dish sprinkle front & back with herb mix and bake 45 minutes.
  6. Sprinkle with cut basil.
  7. 6 Servings 62% Fat
  8. 486 Calories, 45.7g Protein, 33.6g Fat, 0.9g Carbs, 0.1g Fiber, 0.8g Net Carbs
Notes
  1. The herb amounts are for this recipe only and will yield about 3 T. If you wish to make more of it then please see the recipe listed above for Italian Herbs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Monkey Bread

Leave a reply

Keto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey Bread.  It’s been a whirlwind of recipes since I came up with Keto Rum Caramel Sauce.  and this will probably be the last recipe for more than a couple of reasons but have given you enough to branch out and come up with your own.  I have had this recipe for keto monkey bread on the drawing board for about 5-6 months.  It’s not that I’m not busy because I am, but one would think that with all the other new Carbalose Flour dessert recipes I have done recently, that I should have done this before now.  Every once in a while I have to hit myself in the head and say oops, I coulda had a V-8.  This is one of those times.  My problem was getting the nut mixture in between the little dough balls and of course it really turned out not to be a problem at all.  Several months ago I did a recipe for Rich Rum Sticky Buns and this keto monkey bread uses nearly identical ingredients (a bit more butter) and just put together a little differently.  So stop monkeying around and get to makin.  I have shown the keto monkey bread on a couple of plates but the idea is really to individually pull each ball by hand and eat it.  Incredibly, it is not sticky, yes it is messy, and your kids will love eating it with their fingers.  I personally think about 4 balls is plenty enough as they are filled with so much fat but…that is up to you. Really easy to eat and very easy to overeat because of the oh-so-high fat content.

That sweet little 8″ angel food cake pan is something I have had for 45-50 years so keep that in mind when choosing your cake pan size.  I have found the perfect 7″ tube/bundt pan by Fat Daddio on Amazon for 15.99.

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.

Monkey Bread
Print
Caramel Topping
  1. ¼ C Butter
  2. ½ C Allulose***
  3. ¼ C Heavy Cream
  4. 2 T Sugarfree Maple Syrup***
  5. 1 T Rum
  6. ½ t Vanilla Extract
  7. ⅔ C Un-Toasted Chopped Pecans (To Be Used Later)
  8. 1 t Butter (To Be Used Later)
Nut Filling
  1. ½ C Pecans
  2. ¼ C Allulose***
  3. 1½ t Cinnamon
  4. 6 T Melted Butter (To Be Used Later)
Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ½ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 1 Large Beaten Egg
  10. 2 T 40% Heavy Cream
  11. 2 T Melted Butter
  12. 12 Drops Liquid Sucralose***
  13. ⅓ C Warm Water + More As/If Needed 1 T At A Time
  14. 1½ T Yeast
  15. ½ t Sugar
  16. 1 t Orange Extract (This Is An Important Essential Ingredient)
  17. 1 t Butter (To Grease Bottom Of Pan)
Caramel Topping
  1. In a small sauce pan barely, and I mean barely, melt butter, add the allulose a little at a time until all is incorporated. (It’s gonna look ugly to begin with).
  2. Bring to very slow simmer, stirring occasionally and cook for about 8-10 minutes or until beginning to turn golden brown. It will begin to darken and get a little thicker. Now add heavy cream, syrup, rum & vanilla and simmer until as thick as you want it. (Additional 8-10 minutes and remembering that it will thicken further as it cools).
  3. The idea is to have an overall bit of bubbling for the total cooking period.
  4. If you have everything ready this can be made while you are baking your monkey bread.
  5. Cool to warm.
Nut Filling
  1. Put pecans, cinnamon, and Allulose in small processor and grind until nuts are finely ground. Set aside. This can be done a day or two ahead of assembly and trust me, it’s easier. I do mine the night before and it only takes a couple of minutes at most to do.
Dough
  1. Put first 6 ingredients in processor.
  2. Add 2 T warm water to flaxseed meal for 10 minutes, add to dry ingredients and pulse to mix.
  3. Bloom yeast with sugar in warm water for 10 minutes.
  4. Add Sucralose, orange extract, and melted butter to top of bloomed yeast.
  5. Beat egg and add cream.
  6. Add egg mixture to bloomed yeast mixture.
  7. Start processor, add liquids, and process for 1-2 minutes or so.
  8. If needed, add more water 1-2 T at a time.
  9. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky to begin with and as you are cutting and forming dough to put into your pan it will then end up pretty much non-sticky. It's kind of like magic.
  10. Place dough in a small round pan, cover with film and let rise about 15 minutes.
Final Assembly
  1. Preheat oven to 350°.
  2. Begin bringing caramel sauce to room temperature (if already made) and when ready, heat slightly until warm and slightly liquified to drizzle over finalized monkey bread.
  3. As lightly as is possible grease bottom of pan with 1 t butter. Evenly distribute ⅔ C un-toasted chopped pecans (they will get roasty-toasty in the oven). Butter is to hold the pecans in place more than anything else as the monkey bread will slip out with no help after baking.
  4. Invert dough onto countertop (or your trusty Silpat is perfect), cut dough in half and them cut into 24 pieces. Repeat with second half of dough for a total of 48 pieces.
  5. Working quickly and as best you can roll into balls and they DO NOT need to be perfect. (See Picture)
  6. Place 24 dough balls in kind of a zigzag around the bottom and on top of the pecans. Sprinkle with ½ of the nut filling and then drizzle with ½ the melted butter. Repeat with last 24 dough balls, nut filling and butter.
  7. Cover and allow to rise for about 20 minutes.
  8. Place monkey bread in oven for 25-30 minutes.
  9. Invert onto small serving plate with the pecans on top.
  10. Allow to cool for 6-8 minutes.
  11. Drizzle warmed caramel topping all over top & down the sides and voilà, it’s ready.
  12. 12 Servings
  13. 279 Calories, 6.6g Protein, 26.3g Fat, 9.3g Carbs, 5.7g Fiber, 3.6g Net Carbs
  14. 8 Servings
  15. 418 Calories, 9.9g Protein, 39.5g Fat, 14.0g Carbs, 8.6g Fiber, 5.4g Net Carbs
Notes
  1. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  2. I do occasionally used EZ-Sweetz liquid Sucralose (and have for over 9 years with zero ill effects) as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Asian Chicken Drumsticks

Leave a reply

Keto Asian Chicken DrumsticksKeto Asian Chicken DrumsticksKeto Asian Chicken DrumsticksKeto Asian Chicken Drumsticks.  I started making a small series of chicken drumstick recipes because my grocery store had a sale on them. Thus far this is the third along with Keto Mexican Chicken Drumsticks,   Keto Greek Chicken Drumsticks, with the last being Italian Drumsticks.  Little did I know how much I would love them.  As a little kid my favorite part of a chicken was, and has continued to be, the thigh meat and preferably with the bone out and with the skin left on.  Also, back 65-70 years ago, chicken were just as scrawny as well…a chicken and the drumsticks didn’t have enough meat on them to wad a shotgun.  I have two younger brothers who both liked them so um, magnanimously, I let them each have one and got a thigh instead.  Now I had to argue with my mom because she liked them too but I usually did get one of them.  Fast forward to 2019 and the chickens are nearly as big as whales and that includes even the drumsticks.  These have nearly zero carbs in them so um, eat as many as you wish but probably two keto Asian chicken drumsticks should be plenty.

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.

Asian Chicken Drumsticks
Print
Ingredients
  1. 12 Chicken Drumsticks
  2. ¼ C Olive Oil
  3. ⅓ C Just Like Sugar Brown***
  4. ¼ C Low Carb Ketchup***
  5. ¼ C Tamari Sauce
  6. ¼ C Distilled White Vinegar
  7. 2 T Water
  8. 2 t Crushed Garlic
  9. 1 t Powdered Ginger
  10. ½ t Chili Flakes
  11. 1 Juiced Lemon
  12. ¼ C Green Onion (Garnish)
  13. ¼ C Chopped Cilantro (Garnish)
Instructions
  1. Mix all ingredients except drumsticks and olive oil.
  2. Add drumsticks to a large one gallon plastic freezer bag, add ½ of the sauce, and massage until well coated.
  3. Let chicken come to room temperature or at least 3-4 hours in the marinade, turning occasionally.
  4. Preheat oven to 425°.
  5. OK, here's the messy part. Lay out drumsticks in a 9x13 foil lined baking dish, massage on the olive oil and drizzle with the already used marinade.
  6. Bake about 40-45 minutes and yes, the drumsticks will get dark and crusty.
  7. Meanwhile gently heat the remaining marinade and when drumsticks are finished, pour any remaining pan juices into it to serve as a dipping sauce.
  8. 6 Servings 2 Each
  9. 458 Calories, 45.1g Protein, 29.4g Fat, 2.7g Carbs, 0.4g Fiber, 2.3g Net Carbs
Notes
  1. You taste this marinade turned dipping sauce just once and you will be a true believer.
  2. I would not marinate the drumsticks more than 8-10 hours as they have lemon juice in them and an acid tends to "cook" raw meat. Think fish as in cerviche.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Pork Rind Zucchini Latkes

Leave a reply

Keto Pork Rind Zucchini LatkesKeto Pork Rind Zucchini LatkesPork Rind Zucchini LatkesKeto Pork Rind Zucchini Latkes.  I was in the grocery store the other day and ended up buying a couple of zucchinis with nothing particular that I had in mind to do with them.  This is not necessarily a good way to buy food but um, I do it more often than from time to time.  I also had gotten a couple of jars of a new Pork Rind Crumbs from Netrition and I have been anxious to try them.  So, not having any idea how it would turn out but knowing it would be super easy, I decided to try making these.  Well Oh Lordy, besides being kind of pretty they are also so good.  I put the recipe for Asian Dipping Sauce with them, but they really do shine with a traditional dollop of sour cream.  They have a perfect pork flavor which is quite striking with the sour cream and just OK with the dipping sauce but neither has carbs to speak of so-your choice and either way, these keto pork rind zucchini latkes are the bomb.

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 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.

Pork Rind Zucchini Latkes
Print
Pancakes
  1. 2 C Grated Zucchini (About 2 Smallish)
  2. 2 Eggs
  3. ½ C Ground Pork Rinds (2 Oz)
  4. ¼ C Green Onion Tops
  5. 6 T Olive Oil
  6. 6 T Sour Cream
Asian Dipping Sauce If Wanted
  1. ¼ C Tamari Sauce
  2. 3 T Water (+ More If Wanted)
  3. 1 T White Vinegar
  4. 1 T Minced Green Onion Tops
  5. ¼ t Crushed Garlic***
  6. ¼ t Powdered Ginger
  7. Pinch Dried Chili Flakes
  8. Mix all ingredients.
Instructions
  1. Beat Eggs.
  2. Grate Zucchini into a bowl and add ground pork rinds, green onions, eggs, and mix thoroughly.
  3. Cooking 3 at a time, heat 3 T olive oil and using a ¼ C scoop, add to oil and mash to flatten. Sauté until nicely browned, turn, and repeat. Now repeat this process again to finish last 3 latkes.
  4. 6 Servings With Sour Cream
  5. 194 Calories, 9.1g Protein, 16.8g Fat, 2.0g Carbs, .5g Fiber, 1.5g Net Carbs
  6. 6 Servings With Dipping Sauce
  7. 172 Calories, 9.9g Protein, 14.3g Fat, 2.3g Carbs, .5g Fiber, 1.8g Net Carbs
Notes
  1. Don't worry if you have a little extra zucchini-just use it.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mexican Chicken Drumsticks

Leave a reply

Keto Mexican Chicken DrumsticksKeto Mexican Chicken DrumsticksKeto Mexican Chicken Drumsticks.  I am going to state this right up front that these keto Mexican chicken drumsticks are carbfree, as in zerocarb.  No carbs in the Taco Seasoning, no carbs in the olive oil and no carbs in the chicken.  So have at it and eat as many as you want.  Now, I guess there may be <.5g in the lime juice if you use it but it’s optional anyway and if you like to dip you drumsticks in some kind of sauce I made mine with a little lebna, a little sour cream and yes, a little more taco seasoning to taste and it was delicious.  You may have a little taco seasoning left over so just put it in a jar and use if for next time.  If you like Fajitas you might use it for them and then maybe in a Spicy Taco Hamburger Bowl.  As/if you look at all these recipes, you will notice they are all very kid friendly too.

If drumsticks are your “shtick” you might end up anywhere in the world with Greek Drumsticks, Italian Drumsticks, or Asian Drumsticks.

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

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

Mexican Chicken Drumsticks
Print
Ingredients
  1. 12 Chicken Drumsticks
  2. ⅓ C Olive Oil
Taco Seasoning
  1. ¼ C Chili Powder
  2. 2 T Cumin
  3. 4 t Salt
  4. 4 t Pepper
  5. 2 t Oregano
  6. 2 t Paprika
  7. 2 t Garlic Powder
  8. 1 t Onion Powder
  9. 1 t Chipotle Powder
Instructions
  1. Bring drumsticks to room temperature.
  2. Preheat oven to 425°.
  3. Line 9x13 dish with foil, arrange the drumsticks in a single layer, rub with olive oil, sprinkle both sides with plenty of taco seasoning, and bake for about 40 minutes or until chicken is cooked through and skin is crispy.
  4. 6 Servings
  5. 472 Calories, 44.0g Protein, 32.9g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. If your drumsticks are getting a bit dark, cover loosely for last 10 minutes of cooking. (I did not have to cover mine).
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Greek Chicken Drumsticks

Leave a reply

Mediterranean Greek Chicken DrumsticksKeto Greek Chicken Drumsticks. Oregano? Rosemary? Garlic? Olive Oil? What’s not to like with a combo like that?  There are several other ways to fix chicken drumsticks and I will get to them a little later.  If you have kids they are going to love them, and you are going to love how ridiculously easy they are.  I needed four thighs for a dinner I was doing, the whole legs were on sale so…I had Frankie cut off the drumsticks and de-bone the thighs but leave the skin on.  What a bargain at $2.50/lb. minus my “geriatric day” 10% discount. Who says keto needs to be expensive?  So, the next time you think of drumsticks think Keto Greek Chicken Drumsticks. If you are interested in visiting other countries around the world you may also like  Asian,  Mexican, or Italian drumsticks.  They are all wonderful and of course, as I said, very kid friendly.

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.

Greek Chicken Drumsticks
Print
Ingredients
  1. 12 Chicken Drumsticks
  2. ⅓ C Olive Oil
  3. ¼ C Lemon Juice
  4. 1 T Garlic Paste (Or More To Taste)
  5. 1 t Salt
  6. ½ t Pepper
  7. 2 t Ground Rosemary
  8. 2 t Oregano
Instructions
  1. Bring drumsticks to room temperature.
  2. Place the olive oil, lemon juice, garlic, salt, pepper and seasonings in a large bowl. Whisk to combine, put drumsticks and marinade in a bag and leave on counter for about 2 hours.
  3. Preheat the oven to 425°.
  4. Line 9x13 dish with foil, arrange the drumsticks in a single layer and bake for about 40 minutes or until chicken is cooked through and skin is crispy.
  5. 6 Servings-2 Drumsticks Each
  6. 480 Calories, 44.7g Protein, 32.9g Fat, 1.4g Carbs, 0.0g Fiber, 1.4g Net Carbs
Notes
  1. I did not use all my marinate so I add a little Greek yogurt and a bit of mint, made a salad dressing with it, and it’s on the plate.
  2. If I had had a bit of creamy goat cheese to go with these babies I definitely would have used it but alas, I didn't have any.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tomato Cucumber Rounds

Leave a reply

Keto Tomato Cucumber RoundsKeto Tomato Cucumber RoundsKeto Tomato Cucumber RoundsKeto Tomato Cucumber Rounds.  I don’t know if anyone who reads and/or uses the recipes on this site has noticed this or not, but I do not have any categories under breakfast or snacks and I have lots of recipes under Appetizers,  Salads, and a few others under Odd Balls.  I personally do not believe in eating snacks and I pretty much eat once a day at around 3:00-4:00 in the afternoon.  I have eaten this way most all my adult life and about the only things that have changed are the amounts and to a lesser extent, what I eat.  This recipe is one that I would put under appetizers but it is actually eaten all over the Mediterranean and Middle East nearly everyday for breakfast. Yes, there are a few variations but not too many.  They eat pita bread and certainly lots of cheese.  People use the spices shown in copious amounts for breakfast, lunch, and dinner.  I didn’t use olives because they are easier to eat with your fingers without them, and olives are always pretty much used as a scoop and conveyance vehicle for dips like hummus, real yogurt etc.  When I was in Dubai in 2010 I was introduced to this breakfast and have eaten and loved it ever since.  Me?  I eat mine as dinner-in a bowl-or…sometimes make it for dinner guests as shown-or…eat it as my salad.

These Keto Tomato Cucumber Rounds should be about 2-3 bites so be careful as you eat them because they are so good, you may end up like me, stuffing yourself with no room left for dinner. As an appetizer I would allow two rounds, as breakfast four rounds, as salad whatever you can get on the plate, and as dinner in a bowl, just pile it in there.  I try to take pictures before adding olive oil because it makes them so dark but rest assured…I do use 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.

Mediterranean Tomato Cucumber Rounds
Print
Ingredients
  1. 2 Large Roma Tomatoes
  2. ½-¾ Cucumber
  3. ¼ C Labne (Or A Really Thick Yogurt)
  4. 1 t Mint
  5. 1 t Sumac
  6. 2 t Aleppo Pepper
  7. 2 t Za’atar
  8. 2 t Black Seed (Sativa)
  9. Salt
  10. 2-3 T Olive Oil
Instructions
  1. Slice each tomato into 8 ⅛” rounds trying to get 8 slices per tomato. Plate.
  2. Partially peel cucumber, slice into 16 rounds, spread top with 1 t labne and place on top of tomato.
  3. Lightly salt labne.
  4. Sprinkle with all spices then drizzle with olive oil.
  5. 8 Servings As Appetizer
  6. 48 Calories, .6g Protein, 3.9g Fat, 2.9g Carbs, 0.5g Fiber, 2.4g Net Carbs
  7. 4 Servings As Salad or Breakfast
  8. 97 Calories, 1.2g Protein, 7.8g Fat, 5.8g Carbs, .9g Fiber, 4.9g Net Carbs
Notes
  1. I don’t know how to tell you to use yogurt other than what I am showing. For the most part American yogurt, is too thin and watery so all I can say, you need a good quality thick high fat yogurt.
  2. Now, in Mediterranean and Middle East cuisine all of this would be drizzled copiously with olive oil and you may surely do this and it makes it a little less easy to eat with your fingers but hey, just lick you fingers.
  3. You serve this to anyone and they are going to KNOW they have had something different from what they have every had before.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Asian Marinated Pork Chops

Leave a reply

Low Carb Asian Marinated Pork ChopsLow Carb Asian Marinated Pork ChopsLow Carb Asian Marinated Pork Chops. Asian anything is always OK with me but these low carb Asian marinated pork chops are over the top as far as flavor goes, they couldn’t be much easier to make, and they don’t take all day to soak in some marinade.  Marinate 10-15 minutes tops, cook, and dinner on the table.

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.

Asian Marinated Pork Chops
Print
Ingredients
  1. 8 Boneless Pork Chops 6-8 Oz Each And At Least 1” Thick
  2. 1 C Tamari
  3. ½ C Allulose***
  4. 1 T Garlic Paste***
  5. 1 T Cumin
  6. 1 t Ginger powder
  7. 1 t Chili Powder
  8. 3 T Butter Divided
  9. ½ C Cilantro
  10. ¼ C Green Onion Tops
  11. ¼ C Jalapenos
  12. 2 Small Limes
Instructions
  1. Bring chops to room temperature.
  2. Don’t care what kind of pork chop you use but in order to keep them flat you will need to score the fat, the connective cord and barely into the meat of the chop. This will keep any chop (or steak) flat while cooking. (See Picture).
  3. Prep cilantro, green onions and quarter limes.
  4. Combine all ingredients down through the chili powder and mix thoroughly.
  5. Add chops, spoon with sauce, turn and spoon over again.
  6. Let sit 10 minutes, turn and spoon over one more time.
  7. With heat on low, cook marinade sauce.
  8. Swirl in 2 T butter one at a time. This will thicken the sauce.
  9. Heat remaining butter to brown, add chops, cook 4 minutes, turn, cook 3-4 additional minutes and plate.
  10. Drizzle sauce over each chop and garnish with jalapenos, cilantro, green onions and one wedge of lime.
  11. 8 Servings
  12. 301 Calories, 35.6g Protein, 14.2g Fat, 3.6g Carbs, 1.0g Fiber, 2.5g Net Carbs
Notes
  1. Scoring the fatty end of the chop keeps it from curling. It works like a charm every time.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/