Tag Archives: sugarfree

Keto Eggplant Parmesan

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Keto Eggplant ParmesanKeto Eggplant ParmesanKeto Eggplant ParmesanKeto Eggplant ParmesanKeto Eggplant Parmesan. This recipe is for two-three people so all you need to do is double it for four or…buy a really large eggplant. (Not Recommended) The idea may be to look at your finished fried slices to determine the number of people you can serve. You will need 8 slices total for two and if you have a child to help you eat this then you can stack three slices instead of four and the two left over for a smaller appetite. I found 3 Mini Rolls (formerly lost) in my freezer which is why you see them on my plate. I know there are many, many recipes for low carb eggplant Parmesan, this is just my own easy way to make it. This is keto eggplant Parmesan because it has enough cheese (fat) in it to choke a dog.

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.

Eggplant Parmesan
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Ingredients
  1. 1 Medium Eggplant
  2. 1 Whole Beaten Egg
  3. 1 Small Can Crushed Tomatoes
  4. 1 t Garlic Paste
  5. ½ t Salt
  6. ¾ C Parmesan Cheese
  7. ½ C Olive Oil
  8. 4 Slices Provolone Cheese
  9. 2 Oz Shredded Mozzarella Cheese
  10. Basil As Garnish
Eggplant
  1. Slice eggplant into ½” rounds.
  2. Dip into well beaten egg.
  3. Dredge in Parmesan cheese, shaking off any excess.
  4. Fry on medium-low in olive oil until golden brown.
  5. Flip & repeat. Save any left-over cheese to put on top.
Sauce
  1. Heat tomatoes
  2. Add salt & garlic paste.
Assembly
  1. Put a small amount of sauce in baking dish
  2. Lay down 1 piece of eggplant sprinkle with mozzarella, cover with slice of provolone, more sauce, and repeat finishing with cheese & topping with left-over Parmesan.
  3. Bake at 375° until cheeses are melted and topping is browned a little.
  4. 2-3 Servings
  5. 413 Calories, 21.1g Protein, 32.5g Fat, 13.3g Carbs, 6.0g Fiber, 7.3g Net Carbs
Notes
  1. You should have a bit of left-over Parmesan from the dredging process to sprinkle on top of final assembly.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Greek Salad

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Low Carb Greek SaladLow Carb Greek SaladLow Carb Greek Salad. With a quick look at the list of ingredients, this is one terrific dish of flavor. Can easily be eaten for lunch or as a light dinner and if you don’t have or have access to Halloumi Cheese then Feta is a great substitute. This low carb Greek salad is a keeper and to enhance it even more, top it with pulled chicken.

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 Salad
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Yogurt Dressing
  1. ⅓ C Olive Oil
  2. ⅓ C Full Fat Plain Yogurt
  3. 3 T Red Wine Vinegar
  4. 2 t Garlic Paste***
  5. 2 t Oregano
  6. 1 t Crushed Red Pepper
  7. 1 t Dijon Mustard
  8. 1 t Black Pepper
  9. ½ t Salt
Salad
  1. 8-10 C Chopped Arugula
  2. 8-10 Oz Halloumi Cheese
  3. 2 T Butter
  4. 2 T Lemon Juice
  5. 1 Medium Cucumber
  6. ½ C Chopped Plain Artichoke Hearts (Not Marinated)
  7. ½ C Chopped Kalamata Olives
  8. 3 Red Radishes Sliced Paper Thin
  9. Fresh Cracked Pepper To Finish
Instructions
  1. Mix all dressing ingredient and refrigerate until ready to use.
  2. Thinly slice radishes, (with a mandoline) and put into small amount of salted water to soften.
  3. Cut Halloumi into ¾” slices and fry in butter about 2-3 minutes per side.
  4. Finely chop arugula and put into a large mixing bowl.
  5. Roughly Chop artichoke hearts & olives and add to lettuce.
  6. Peel, remove seeds, chop cucumber, and add to lettuce.
  7. Toss salad ingredients lightly, add dressing, and toss again.
  8. Cut fried halloumi into ¾” cubes.
  9. To serve plate tossed salad, scatter halloumi on top, drizzle with lemon juice & pile on the fresh pepper.
  10. 8-10 Servings
  11. 211 Calories, 10.1g Protein, 14.4g Fat, 13.0g Carbs, 5.8g Fiber, 7.2g Net Carbs
Notes
  1. I used Daikon Radish instead of red because that is primarily what I use and there is no difference in flavor. Red Radish will just give it a bit of color.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Daikon Radish O’Brien

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Low Carb Daikon Radish O’BrienLow Carb Daikon Radish O’BrienLow Carb Daikon Radish O’Brien is a particularly versatile dish and will go with just about any meats. But where it really shines is with eggs for breakfast, which I eat for dinner. I call them super glorified hash browns and can also be used with left-over Prime Rib, Pulled Pork, or Lamb mixed in for a fabulous hash.  Low Carb Daikon Radish O’Brien is wonderful served for breakfast on Christmas or Thanksgiving to kind of curb small appetites that may be trying to get into early morning candy but certainly sophisticated for the older palate. Don’t know it you can tell by the pictures but the radishes are cut to Brabant size.

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 O'Brien
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Ingredients
  1. 2¼ Lbs Daikon Radish Cubed To Brabant Size
  2. ½ Lb Thinly Sliced Or Quartered Mushrooms (Optional)
  3. ½ Medium Yellow Onion Small Dice
  4. ½ Red Bell Pepper Small Dice
  5. ½ Yellow Bell Pepper Small Dice
  6. ½ Orange Bell Pepper Small Dice
  7. 3 T Olive Oil
  8. 4 T Butter
  9. 1 t Paprika
  10. 1 t Salt
  11. ¼ t Ground Pepper
  12. 2 T Green Onion Tops (As Garnish)
  13. 2 t Garlic Paste*** (Optional)
Instructions
  1. Peel Radish.
  2. Cut into approximate ½" cubes.
  3. I cut mine into ½" rounds, then into ½" strips for French fries, and then turn again for cubes.
  4. Parboil until fork tender, just like you would any potato.
  5. Drain well in a strainer.
  6. Cut all vegetables.
  7. To a large skillet add 2 T Olive Oil & 3 T Butter, heat to medium, add daikons and sauté cooking to a light brown, tossing every 4-5-minutes. They will take a while and it is the nature of the beast. Sprinkle with salt, pepper & paprika & mix well.
  8. In smaller sauté pan add remaining fats & vegetables and cook until just tender.
  9. Add veggies to daikons, mix well, taste, and correct any seasonings.
  10. 8 Servings
  11. 107 Calories, 3.2g Protein, 8.3g Fat, 8.3g Carbs, 3.5g Fiber, 4.8g Net Carbs
  12. 6 Servings
  13. 143 Calories, 4.1g Protein, 10.7g Fat, 11.0g Carbs, 4.6g Fiber, 6.4g Net Carbs
Notes
  1. I have given you a couple of optional ingredients because depending on what you may be eating with, this versatile side dish they can be added flavor. I happen to like mine with mushrooms and if you make them plain you can always add garlic later.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cream Cheese Fondue

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Keto Cream Cheese FondueKeto Cream Cheese FondueKeto Cream Cheese FondueKeto Cream Cheese FondueKeto Cream Cheese FondueKeto Cream Cheese FondueKeto Cream Cheese Fondue. This cream cheese fondue is the second fondue recipe on the site but honestly it is the easier, creamier of the two. Many people have trouble melting Gruyère or other traditional fondue cheeses so this keto cream cheese fondue is for you. Personally it is difficult to tell the difference and it’s what I am going to be making from now on. The ingredients are both piquant and what most people will have on hand or are easily obtainable. Though some of you will use keto cream cheese fondue to dip bread into, its primary purpose is to use it with sausages, vegetables, and yes, even pork rinds are terrific. It also makes a great nachos sauce using pork rinds and if topped with chicken or beef…a fabulous dinner.

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

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

Cream Cheese Fondue
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Ingredients
  1. 1⅓ C Heavy Cream
  2. 4 C Finely Shredded Queso (Or White American) Cheese
  3. 2 Oz Full Fat Softened Cream Cheese
  4. 6 T White Wine
  5. 2 T Water
  6. ¼ t Garlic Paste***
  7. ¼ Mustard Powder
  8. ¼ t Cayenne Pepper
  9. ⅛ t Nutmeg Or Mace
Instructions
  1. In a medium sauce pan, slowly mix heavy cream into cream cheese until there are no longer any lumps.
  2. Add water & wine, all spices and making sure there are still no longer any lumps.
  3. Add all spices, mixing well.
  4. Slowly heat on very low to warm.
  5. Begin slowly mixing in cheese 2-3 T at a time, allowing to melt, and then adding more until all has been added. Yes, this will take a bit of time and don't try to hurry the process.
  6. May be served in individual ramekins or in one big pot for everyone to share. Your choice.
  7. 10 Servings
  8. 214 Calories, 10.4g Protein, 28.3g Fat, 2.4g Carbs, 0.0g Fiber, 2.4g Net Carbs
  9. 8 Servings
  10. 268 Calories, 13.0g Protein, 22.9g Fat, 3.0g Carbs, 0.0g Fiber, 3.0g Net Carbs
Notes
  1. Please, only use Philadelphia brand Cream Cheese. I used some off brand crap from Whole Foods the third time I made this and it DID NOT work.
  2. Best if left to sit for 10-15 minutes and if you need to reheat it a bit then just do it slowly while stirring.
  3. If you have leftover it will stay the perfect consistency and will not "harden" in the fridge.
  4. I got my queso shredded cheese from Safeway.
  5. If you like, add more spices to your own taste.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Tonnato

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Keto TonnatoKeto TonnatoKeto TonnatoKeto TonnatoKeto Tonnato and it kind of reminds me of the song; you say Potato, I say Potahto, you say Tomato, I say Tomahto…. Let’s call the whole thing off. Only we are not calling the whole thing off because this Keto Tonnato Sauce is literally to die for good. It was and is, traditionally served with veal in Europe (Italy originally)) but here in the good old USA we do not have much veal to speak of anymore as the veal police swept through and decided we shouldn’t be killing baby cows anymore. But the good news is that it is good with lots of other foods. It is really kinda, sorta like a “tuna mayo” if you will. The absolute success to any Keto Tonnato is using a good quality Tuna, packed in real olive oil, and I have shown two pictures of what I use. I have also shown it with veal but it is certainly not limited to it. Notably with chicken or pork scallopini, thinly cut pieces of either tenderloin or loin of pork, vegetables of all kinds which might include broccolini & green beans, and used as a dip with a crudités. When all else fails you can just take a spoon to it and…eat 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.

Tonnato
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Ingredients
  1. Tonnato Sauce
  2. 3½-4 Oz High Quality Tuna Packed In Oil
  3. 3 T Lemon Juice
  4. 2 T Olive Oil From Tuna Can
  5. 2 T Mayo
  6. 1 T Anchovy Paste + More To Taste
  7. 1 T Capers + More To Taste
  8. ½ t Garlic Paste
  9. ¼ t Pepper
Instructions
  1. Put all ingredients in a small blender.
  2. (I use my immersion blender as well) & purée.
  3. Eat. It. With. Anything.
  4. 6 Servings
  5. 119 Calories, 4.0g Protein, 10.9g Fat, 1.0g Carbs, 0.0g Fiber, 1.0g Net Carbs
Notes
  1. I can't tell you how good this is. Divine might be a good word.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cream Of Bacon Soup

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Keto Cream Of Bacon SoupKeto Cream Of Bacon SoupKeto Cream Of Bacon Soup. A while ago a new Italian butcher shop opened near me and they have & smoke their own jowl bacon (guanciale). I bought some and have eaten nothing but this bacon ever since. I never know or can remember when something enters my brain or strikes my fancy but this is one of those recipes. It just seemed too easy to be true but…it is. You will use your own favorite bacon and in fact if you can make a Creamed Soup of any kind you can certainly make this fabulous keto cream of bacon soup.

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

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

Cream Of Bacon Soup
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Ingredients
  1. 1 Lb. Good Quality Bacon
  2. 2 C Water
  3. ½ C Finely Minced Celery
  4. ½ C Finely Minced Onion
  5. ¼ C Bacon Grease
  6. 3-4 t Chicken Base Paste
  7. ½ t Dried Thyme + More To Taste
  8. ½ t Pepper
  9. ¼ t Liquid Smoke
  10. 3 C Heavy Cream
  11. ¼ C Fresh Chives (Garnish)
  12. 2 T Fresh Thyme Leaves (Garnish)
  13. Fresh Pepper To Finish
Instructions
  1. Cook bacon until crispy. Crumble & crush, set aside, reserving ¼ C fat.
  2. To reserved bacon grease, add water, celery, onion, chicken base, pepper & thyme, cover and cook until veggies are softened.
  3. Uncover, take off heat, transfer to a metal soup pot, add heavy cream, liquid smoke, crushed bacon and blend with a stick blender.
  4. Put back on heat, bring to temperature and reduce to desired thickness.
  5. Garnish with whatever you like and I used chives and thyme leaves.
  6. 6 Servings
  7. 729 Calories, 36.6g Protein, 61.8g Fat, 5.5g Carbs, 0.9g Fiber, 4.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
Radishes aka Potatoes

All Things Daikon Radish

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Low Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishAll Things Daikon Radish. Or…in my keto~lowcarb diabetic world…potatoes. Since going lowcarb and after having been diagnosed as diabetic 12 years ago, I have been using daikon and red radishes as my potato substitute with spectacular results and I am sharing them all below. Never could there have been a more well designed vegetable than the Daikon Radish, not only for you low-carbers but especially for all you diabetics. They can be used and cut in so many ways it’s not even funny. In stews, as French fries, in casseroles, in soups, in salads, pickled, desserts,…hope you are getting the idea. There is no way, after eating these, that you should miss potatoes eating Keto-LowCarb, and the absolute best thing about using daikon radishes in place of potatoes is that they take on any flavor you want them to. Savory yep, sweet yep, sour yep, that too. As you look at the pics & recipes notice how diverse & different they are. I am going to bet you will find a million ways to use the low carb daikon radish. There are more…whatever you can imagine. Below are many of the recipes on the site using the wonderful low carb daikon radish. So no matter which radish you choose either a daikon or red, they work equally well. They nearly all need to be parboiled just like any potato and instructions are included in the recipes.

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.

Low Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon RadishLow Carb Daikon Radish

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Keto Stuffed Chicken Boats

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Keto Stuffed Chicken BoatsKeto Stuffed Chicken BoatsKeto Stuffed Chicken BoatsKeto Stuffed Chicken Boats. I have made and stuffed chicken breasts before but never like this. Usually you have to slice the breast from the side to make a pocket, the tenderloin tends to fall off and…what a mess, but not these pretty puppies. The opening is made in the top hence the name keto stuffed chicken boats cause/and…that’s exactly what they look like. The addition of a few cherry tomatoes are perfect with it as the flavors go so well together and also take the same amount of time to cook.

They are very easy to put together and cook, that foil is what sets and keeps the boats upright and…because of the way they are cooked, they stay exceptionally moist. I first made and tested one but only took a few pics and didn’t measure my ingredients so I had to make it again and awe, had to eat one again too. Chicken breasts as you probably know have become ridiculously large and can top out the scales at 13-14 ounces. If you can get smaller ones then great and good luck so if you end up with larger breasts then they should be cut in half and shared with a hungry buddy.

A little secret here and I’m not kidding. I dropped the already cooked danged thing on the floor but luckily it was still stuffed with the foil still in it and it held together beautifully and yep… I ate it. This keto stuffed chicken boats recipe will serve two people so two breasts will feed four hungry people.

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.

Stuffed Chicken Boats
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Ingredients
  1. 2 Large Chicken Breasts/Tenderloin Attached Room Temperature
  2. 6 Oz Softened Cream Cheese
  3. ¼-⅓ C Squeezed Chopped Spinach
  4. 2 T Lemon Juice (Optional But Delicious)
  5. 3 Oz Shredded Mozzarella Cheese
  6. 3 T Parmesan Cheese + More Later
  7. ¼ t Salt +
  8. ¼ t Pepper +
  9. ¼ t Paprika Or More As Needed
  10. 2 T Butter +
  11. 4 Lemon Wedges As Garnish
Instructions
  1. Preheat oven to 350°.
  2. Mix cream cheese, spinach, ½ Parmesan cheese, ½ mozzarella cheese, lemon juice and S&P making sure it is mixed well.
  3. Melt butter in sauce pan large enough to fit both breasts.
  4. With a sharp knife cut a slit about ½ way down the top center of chicken.
  5. Now with you knife at a 45° angle and starting from the original cut, slice into and down each side making your pocket.
  6. Take two pieces of foil and shape them the size of your opening and stuff it inside and making sure the top is flat to the chicken top.
  7. Turn over to the bottom, sprinkle with salt, pepper & paprika. Turn and repeat on the top.
  8. Melt butter in sauce pan large enough to fit both breasts.
  9. Starting with bottom down, sauté in butter until nicely browned, turn and repeat with top. (About 5-6 minutes per side).
  10. Set on counter, take out foil and stuff.
  11. Smear butter in glass baking dish, placing breasts on top, and bake 16-18 minutes.
  12. If serving small tomatoes put them in your baking dish now.
  13. Remove from oven, sprinkle with last of mozzarella & Parmesan cheese, return to oven for 5-6 minutes or until just beginning to ever so lightly brown.
  14. Split breasts lengthwise to serve two people and plate shown is for two.
  15. 4 Servings
  16. 391 Calories, 31.9g Protein, 27.6g Fat, 3.6g Carbs, 0.9g Fiber, 2.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cabbage Fritters

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Low Carb Cabbage FrittersLow Carb Cabbage FrittersLow Carb Cabbage Fritters. Found this recipe tootling around the internet and it sounded fantastic. There was not much I would need to change except subbing ground pork rinds for flour and They. Are. Incredibly. Delicious. I have included a lovely yogurt dip and I also think either my Asian Dipping Sauce or the Asian Lime Fish Sauce would also be wonderful with these low carb cabbage fritters. The yogurt picture is to show you what I use to make the sauce. Fritters make either a really fabulous appetizer or vegetable.

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.

Cabbage Fritters
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Ingredients
  1. 1½ Lbs or 1 Small Head Cabbage
  2. 1 t Salt
  3. 2 Small Onions (Or 1 Large) Finely Diced
  4. 4-5 T Olive Oil Divided
  5. 1 T Garlic Paste***
  6. 2 Eggs
  7. 1 t Dried Thyme
  8. 1 t Red Pepper Flakes
  9. ½ t Salt
  10. ¼ t Pepper
  11. ½ C Ground Pork Rinds***
Sauce
  1. ¾ C Yogurt
  2. 2 t Lemon Juice
  3. ¾ t Garlic Paste
  4. ¾ t Dried Parsley
  5. ¼ t Salt
Instructions
  1. Core and cut cabbage into ⅛” long strips, turn, then into thirds or fourths. Pieces should be about ⅛” x 1½”.
  2. Put cut cabbage & 1 t salt into large pot of water and boil for 10-15 minutes or until falling apart tender.
  3. Strain, drain, cool, and squeeze as much water as is possible out of it.
  4. Now squeeze cabbage one more time for good measure.
  5. Dice onions, add to 1 T olive oil and sauté about 5-6 minutes.
  6. Add garlic and cook until golden brown being careful not to burn the garlic.
  7. Add salt, pepper, thyme, & red pepper flakes and cook another 1-2 minutes. Add to cabbage.
  8. Beat 2 eggs, add pork rinds, mixing well and add to cabbage mixture.
  9. Using a medium scoop, (I used a size #24) or about 2½ T form into balls and barely push to make a fat disc.
  10. Put 2 T olive oil into large skillet and fry cabbage discs 5-6 at a time until dark brown on both sides.
  11. Repeat until finished.
Sauce
  1. Mix all sauce ingredients.
  2. Arrange nicely with sauce in the center.
  3. 8 Servings 2/Person
Notes
  1. If you don’t cook the fritters long enough they will not set well enough to flip. Just try not to make them too big. After refrigeration they hold up super well as I can attest. Like an animal, later after dinner, I stood in the kitchen and ate a couple more of them cold over the sink soooo...they would be perfect for a child's snack.
  2. I have included a picture of the yogurt I have used forever, to at least introduce you to it. It will be the best yogurt you have ever eaten and it is thick as mud.
  3. The sauce, if you even have any left over, can be used in a myriad of ways so don't worry, you're probably going to make it again for other stuff anyway. It's good with cucumbers and very good with pork rinds.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Mexican Chicken Queso Soup

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Keto Mexican Chicken Queso SoupKeto Mexican Chicken Queso SoupKeto Mexican Chicken Queso Soup. A couple of weeks ago I bought a 16 oz. jar of a fabulous Queso to fix myself some nachos using Pork Skins instead of some other high carb chip and since I live alone, I had tons (of Queso) left over. What you see in that bowl of creamy goodness is just stuff I either had on the counter, in the fridge, or in the freezer freezer. (The chicken). Knowing I now had way too much chicken I saved the rest and made chicken salad for following day. It’s a never ending cycle of too much of one thing to incorporate into another meal and those 2 chicken hindquarters will turn into 3 meals. Keto Mexican chicken queso soup could not be easier as the actual soup part only has five ingredients and that includes (poaching) water but all the goodness of this soup comes from the wonderful lowcarb accoutrements. I am here to tell you there is a lot of flavor in that bowl.

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 Queso Soup
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Ingredients
  1. Jar 16 Oz Queso (Whatever Your Favorite Is)
  2. 1 Jar Rotel Tomatoes & Diced Green Chilies
  3. 1½ C 40% Heavy Cream
  4. 1½ C Water
  5. 2 T Butter
  6. 1 Small Onion Finely Diced
  7. Salt to Taste (If Even Necessary)
  8. 2 C Pulled Rotisserie Chicken (About ½ Chicken)
Instructions
  1. Put butter into a medium saucepan with onions and sweat until tender.
  2. Dump rest of ingredients, minus chicken, bring to simmer and allow to thicken just a bit.
  3. Place warmed chicken in center of bowl.
  4. Ladle soup around chicken.
  5. Garnish with anything you like and as you can see from my bowl I used all low carb items that most people consider pretty Mexicanish. Is that even a word?
  6. In the notes is a list of the good stuff you can put with this soup and yes, the chicken can be subbed with other meats too.
  7. 4 Servings
Notes
  1. Tomato, Jalapenos, Cilantro, Guacamole, Sour Cream & Green Onions, Pork Rinds, Nduja, Chorizo, & Ground Pork.
  2. May add any other Mexican herbs & spices at your pleasure.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Shrimp & Sausage Jambalaya

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Low Carb Shrimp & Sausage JambalayaLow Carb Shrimp & Sausage Jambalaya.

Goodbye, Joe, me gotta go, me oh my oh.

Me gotta go, pole the pirogue down the bayou.

Jambalaya and a crawfish pie and filé gumbo,

Son of a gun, we’ll have big fun on the bayou.

A few of the words from the famous song and this is my rendition of a really good low carb Shrimp & Smoked Sausage Jambalaya.  You will absolutely need a recipe of Cauliflower Grits as it is part of the recipe that makes this low carb shrimp & smoked sausage jambalaya.  To tell you the truth, I no longer mash cauliflower.  I much prefer the grits as they do not “weep” after freezing and have nearly zero liquid in them.  They truly are the consistency of grits and I am hoping after you make them you will agree and you will see lots of associated recipes listed there.

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 & Sausage Jambalaya
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Ingredients
  1. 12-16 Oz Smoked Sausage (Andouille Is Best)
  2. 12-16 Shrimp Or About ½ Lb (More Is Always Better)
  3. ¼ C Olive Oil (I Use Lard)
  4. 1 Medium Onion Diced Small
  5. 1 C Chopped Green Peppers Diced Small (I Used Red)
  6. 2 Stalks Celery Diced Small
  7. 2 t Crushed Garlic
  8. 1½ Cans Diced Tomatoes
  9. 1 C Water + More If Needed
  10. 1 T Creole Seasoning (Your Favorite)
  11. 2 T Chicken Base
  12. 1-2 t Filé Gumbo (Not Necessary But Has A Subtle Sassafras Flavor & Helps Thicken)
  13. ¼ C Finely Sliced Green Onions
  14. 2 C Cauliflower Grits
  15. Salt & Pepper As Needed But Taste First
Instructions
  1. Cut shrimp into 3-4 equal segments and slice or chunk sausage.
  2. Sauté sausage in dry pan until browned and set aside.
  3. Add oil to medium low pan then add onion, peppers, celery, and cook until veggies are softened.
  4. Add garlic & Creole seasoning and cook additional minute.
  5. Add diced tomatoes, water, & chicken base and simmer about ten minutes.
  6. Add back sausage and shrimp and cook until shrimp is finished or about 5-6 minutes.
  7. Taste and correct any seasonings.
  8. Take off heat, stir in filé gumbo, and let rest a minute or two.
  9. In large bowl place warmed grits in center and ladle jambalaya around them drizzling a bit of sauce on them.
  10. Sprinkle green onions on.
  11. 4 Servings
  12. 466 Calories, 29.5g Protein, 29.2g Fat, 15.4g Carbs, 5.8g Fiber, 9.6g Net Carbs
Notes
  1. Cauliflower Grits are included in the nutritionals.
  2. Good luck finding a sugar free sausage. Even the Andoille I use and get from Louisiana has 2g carb per 4 oz. but it’s way better than most. Be careful as a lot of smoked sausages even have corn syrup in them.
  3. If you want your Jambalaya a bit spicier add ½ t cayenne or hot sauce of choice and I like chipotle powder.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Vegetable Dip

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Keto Vegetable DipKeto Vegetable DipKeto Vegetable Dip. It’s been a wild ride getting this into a recipe and here’s the story. I first made it just messing around in the kitchen but I liked it so much I made it again and knew it was a winner. Soooo first, as I made it several times I ran out of my frozen 3.5% Darigold Bulgarian Buttermilk cubes and needed to buy more. The grocery store where I had always gotten it was no longer carrying it. Ugh. OK and then, my computer had a rather large problem which took me about 3 weeks to finally get fixed. Lucky for me I have a dear friend who also happened to work for NASA as yes, a NASA scientist who fixed it quite handily. He works on the cheap for…guess what…FOOD. Meanwhile, I can’t find my old buttermilk anywhere. What to do? I PUNTED. I bought some dried buttermilk powder as seen in the picture above and began using that. Good grief, if you don’t have this stuff you should. At least for me it is kind of a miracle product and now I will use it for lots of stuff. My opinion: this keto vegetable dip will be the best thing you have tasted with…vegetables.

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Vegetable Dip
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Ingredients
  1. 2 T 40% Heavy Cream
  2. 1 T Powdered Buttermilk
  3. 1 T Water
  4. ¼ C Sour Cream (I Use Labne-Tastes Better And It’s Thicker)
  5. 2 T Mayonnaise
  6. 1 t Lemon Juice
  7. 1 t Distilled White Vinegar
  8. 2 T Fresh Chives (Or 1 T Dried)
  9. 1 t Nutritional Yeast (Torula) (This Is The Secret Ingredient)
  10. ½ t Oregano
  11. ½ t Dried Basil
  12. ¼ t Dried Dill
  13. ¼ t Garlic Powder
  14. ¼ t Onion Powder
  15. ¼ t Salt
  16. ¼ t Pepper
  17. ¼ t Maggi Seasoning (Optional But Terrific)
Instructions
  1. Mix water, heavy cream, and powdered buttermilk well and set aside for 5-10 minutes.
  2. Add rest of liquid ingredients and mix well.
  3. Add herbs & spices and mix well again.
  4. Refrigerate at least 4 hours.
  5. 8 Servings
  6. 60 Calories, 0.6g Protein, 6.1g Fat, 1.0g Carbs, 0.2g Fiber, 0.8g Net Carbs
  7. 6 Servings
  8. 79 Calories, 0.6g Protein, 8.1g Fat, 1.4g Carbs, 0.2g Fiber, 1.2g Net Carbs
  9. 4 Servings
  10. 120 Calories, 1.2g Protein, 12.2g Fat, 2.0g Carbs, 0.4g Fiber, 1.6g Net Carbs
Notes
  1. You may adjust any or all the of herbs to your own liking but before you change anything let it chill first.
  2. The dressing makes a fabulous dip for veggies and yes, I even dip bacon into it.
  3. I haven't made it but I think a spinach, bacon, & mushroom salad would be terrific. I mean wait until you try this dip, it will literally blow you away.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/