Tag Archives: thanksgiving

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.  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 Southern Pecan Bread

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Keto Southern Pecan BreadKeto Southern Pecan BreadKeto Southern Pecan BreadKeto Southern Pecan Bread. Why in heaven’s name this is called bread and not cake is a mystery to me. I found a recipe, was intrigued by the name, looked at the ingredients, and thought I could make it keto. At least for me this is not bread in any way shape or form.

As comparison the label to the left is the label from another recipe I found and of course it had massive amounts of sugar in it so, take a good look because mine is sugar-free. Keto southern pecan bread is the first keto dessert I have done since sometime last year but I have to say I’m glad I tried it because IT. IS. DELICIOUS. I very rarely eat sweets of any kind and the longer I have eaten keto~lowcarb (10 years) it has only become less and less.

God forbid, I managed to find myself in the Kitchen Kaboodle store in the middle of our “pandemic” and I went nuts. Besides picking up pre-ordered books and going to grocery stores I had not been inside a retail store for over 4 months and yes, I was like a kid in a candy store and how I got that sweet little Fat Daddio Bundt pan. If you ever decide to make Keto Monkey Bread this 7” puppy holds well over 2 cups and is the perfect sized pan and the same one I used for this recipe. If you’re not sure then make this in a 7”x7” pan and cut them into bars.

This keto southern pecan bread is plenty sweet enough all by its lonesome but…if you want to guild the lily feel free to drizzle the finished bread with Keto Rum Caramel Sauce and it is certainly not necessary. If…you happen to have Sugar-Free Maple Syrup then 1 T drizzled over a piece is fabulous because we all know maple and pecans make fabulous tasting foods together, and…one other suggestion would be to drizzle it with Keto Orange Sauce because you know, orange & pecan.

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.

Southern Pecan Bread
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Ingredients
  1. ¾ C Carbalose Flour
  2. 1 t Baking Powder
  3. ½ C Allulose***
  4. 6 T C Melted Butter
  5. 12 Drops Liquid Sucralose***
  6. 2 Eggs
  7. 1 Egg Yolk
  8. 2 T Heavy Cream
  9. ½ t Vanilla Extract
  10. 1 C Chopped Pecans
  11. 1½ t Butter For Pan
Instructions
  1. Preheat oven to 350°.
  2. Mix Carbalose flour and baking powder.
  3. Generously grease pan with butter .
  4. In a medium bowl, beat eggs, then beat in melted butter.
  5. Add sucralose.
  6. Slowly add and beat in Allulose,
  7. Slowly add in flour & baking powder. Mixture will be thick.
  8. Fold in pecans.
  9. Evenly distribute in pan and cook 20-21 minutes or until edges are barely lightly golden. Better underdone that overdone.
  10. Cool 5-6 minutes and invert onto serving plate. If it does not come out tap the pan several times to release it.
  11. 8 Servings
  12. 252 Calories, 6.3g Protein, 24.2g Fat 6.9g Carbs, 4.1g Fiber, 2.8g 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 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.
  3. I am imagining this done in a small loaf pan, sliced, toasted and slathered with butter, kinda like banana bread. Come to think about it, maybe that’s why this is called a “bread”.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Crustless Cheesecake Pumpkin Pie

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Keto Crustless Cheesecake Pumpkin PieKeto Crustless Cheesecake Pumpkin PieLow Carb Crustless Cheesecake Pumpkin PieKeto Crustless Cheesecake Pumpkin PieKeto Crustless Cheesecake Pumpkin Pie.  This is the same basic recipe as my Cheesecake Pumpkin Pie…but…without a crust and it is ridiculously easy to make. This will make a 9” pie suitable for 8 people. and topped with whipped cream? Ooh la la. Yes, without a Keto Pie Crust you will save a couple of carb grams but, as I said, the great thing about this is that it is so, so easy (when you don’t drop and scramble it)-See Last Pic Above.

So, we all know stuff happened and it happened with the piece of pie on the plate.  I had taken the pic but was not ready to eat the pie so I was putting it in the fridge for later and…boop, boop, boop, it tumbled out of my hand and onto the floor.  We have the five-second rule in this house and more time if needed, and I did.  I picked it up and it was such a mess I had to put it on a larger plate and the last pic is what I eventually ate.  Taste?  Fabulous.  Want an even easier pumpkin recipe?  You might try the Butter Pecan Mousse which is made with the leftover ¾ C of pumpkin purée you will have-and don’t know what to do with.

It is a rather sad set of circumstances that I even did this recipe.  Two days before Thanksgiving a friend of mine was asking for an easy low carb recipe for pumpkin pie for a mutual (diabetic) friend of ours and I really didn’t have an answer for her as the key word was “easy”.  Of course I know the woman she was asking for and first off, you have to have the right products to make even a rudimentary pie and I didn’t have the answer until I came up with this.  I know she does not have Allulose but I could easily enough suggest erythritol and she would be good to go.  There are reasons I do not use erythritol but certainly in the case of a big time diabetic I would suggest it.  So this keto crustless cheesecake pumpkin pie is for Libby (no relation to Libby Pumpkin Purée). If you are looking for that full experience with the a Keto Pie Crust Included here it is.

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

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

Crustless Cheesecake Pumpkin Pie
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Ingredients
  1. 8 Oz Room Temperature Cream Cheese
  2. 6 T Sour Cream
  3. ½ C Allulose
  4. 2 Room Temperature Eggs
  5. 1 C Pumpkin Purée (Not Pie Filling)
  6. ¾ t Cinnamon
  7. ¼ t Ground Ginger
  8. ⅛ t Ground Allspice
  9. ⅛ t Mace Or Nutmeg
  10. ⅛ t Ground Cloves
Instructions
  1. Preheat oven to 335°.
  2. Beat cream cheese, sour cream and sweetener until smooth.
  3. Add eggs on low 1 at time and blend only until mixed. (The idea is to NOT beat air into it and yes, it will be inevitable).
  4. Reserve ½ C cream cheese mixture.
  5. Add pumpkin, cinnamon, ginger, and cloves to remaining cream cheese mixture and blend.
  6. Pour into very lightly buttered 9” pie dish.
  7. Take reserved cream cheese mix and dot the pie generously 1 T at a time.
  8. Use the tip of a toothpick to ‘swirl’ the dots.
  9. Bake 30 minutes or until just barely set in center.
  10. Remove from oven, cool completely, cover, and refrigerate at least several hours and until ready to serve.
  11. Serve with a dollop of whipped cream.
  12. 8 Servings
  13. 97 Calories, 3.4g Protein, 8.2g Fat, 3.3g Carbs, 1.3g Fiber, 2.0g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Vegetable Pig In A Poke

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Low Carb Vegetable Pig In A PokeLow Carb Vegetable Pig In A PokeLow Carb Vegetable Pig In A PokeLow Carb Vegetable Pig In A Poke. This is not much to look at but boy oh boy it sure is tasty.  Of course it is good for breakfast, especially if you have kids to feed, but many times I feel like eating breakfast for dinner.  Vegetable Pig In A Poke is pretty much a complete meal and so low in carbs you can “Pig” out on it. Last August when I returned to Ohio for my 50th (yes, that’s a big 50 and I am getting old) class reunion my hostess Karen made and served this to about 20 people.  Not being able to eat flour, I fixed myself a steak.  I did take one bite (only to be polite) and it was really good so…I kept it in the back of my mind thinking I might try it with Carbalose flour and heavy cream.  I  have enhanced it with vegetables. If you don’t want your family to get too hungry or eat too much candy before your Thanksgiving or Christmas dinners, you know the ones you spent hours & hours on, then this low carb carbalose flour vegetable pig in a poke is a great way to fill their bellies beforehand and if you have little kids tell them it’s a cowboy breakfast cause…it kind of is. These also make fabulous cold left-overs or great appetizers as seen in the 4th picture.

All my Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

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.

Vegetable Pig In A Poke
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Guts
  1. 1 Lb Ground Pork Sausage
  2. 8 Oz Sautéed Mushrooms
  3. 1 C Julienned Any Color Peppers
  4. 8 Oz Cheddar Cheese
  5. ¼ C Butter (Olive Oil)
  6. ¼ t Salt
  7. ¼ t Pepper
Batter
  1. 1 C Carbalose Flour
  2. ¾ C Heavy Cream
  3. ¾ C Water
  4. 2 Eggs
  5. ¾ t Salt
  6. 2 t Butter (For Pan)
Instructions
  1. Preheat oven to 375°
  2. Barely sauté sausage and scatter into 8”x8” glass baking dish or large deep pie dish leaving any fat in pan.
  3. Add peppers, sauté until soft, scatter over sausage, again, leaving any fat in pan.
  4. Add butter and sauté mushrooms.
  5. Scatter over peppers, adding any leftover fat.
  6. Sprinkle with salt & pepper.
  7. Sprinkle in cheese.
  8. In medium bowl add all batter ingredients and beat until smooth. (I use my stick blender)
  9. Gently pour over mixture.
  10. Bake 35-40 minutes or until batter is set.
  11. Let rest 10 minutes and serve.
  12. 8 Servings
  13. 585 Calories, 22.7g Protein, 36.8g Fat, 7.0g Carbs, 3.9g Fiber, 3.1g Net Carbs
  14. 6 Servings
  15. 731 Calories, 30.3g Protein, 49.1g Fat, 9.4g Carbs, 5.5g Fiber, 4.9g Net Carbs
Notes
  1. You can also use a glass pie pan which of course cuts easily into 8 wedges...or 6 wedges for a larger portion.
  2. If you want it really gooey use full fat mozzarella cheese or mix the cheeses however you like.
  3. I mixed three cheeses which were all white.
  4. The addition of green onions might also be good.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Creamed Onions

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Low Carb Creamed OnionsLow Carb Creamed Onions. No, not those old Thanksgiving day only creamed onions, I’m talking serious onions here. I’m talking several kinds of onions and not a pearl onion in sight. This recipe should easily replace the creamed onions of yesteryear cause…this is today. I use a LOT of onions in various recipes on this site and they don’t seem to particularly affect my blood sugar so though this does not have a high carb count, check your blood sugar to make sure you are OK.

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

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

Creamed Onions
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Ingredients
  1. 2 Lg or 3 Smaller Leeks
  2. 1 Large Julienned Yellow Onion
  3. ¼ C Butter
  4. 2-3 T Water
  5. 1 T Dried Chives
  6. 2 t Chicken Base
  7. ½ t Dried Thyme
  8. ¼ t Nutmeg
  9. ¾ C Heavy Cream
  10. ¼ C Green Onion Tops
  11. Freshly Ground Pepper
Instructions
  1. On medium-low heat large sauté pan with butter and water.
  2. Cut off ends, cut leeks in half, cut into ¼" slices put into cold water, swish them around to clean out grit and put into pan with the julienned onion. Don't worry about any residual water in the leeks as it will evaporate.
  3. Cover and slowly cook down until tender.
  4. Uncover, add rest of ingredients and reduce heavy cream.
  5. Blend in green onions at very end.
  6. Grind in lots of pepper.
  7. 6 Servings
  8. 237 Calories, 22.5g Fat, 1.6g Protein, 8.9g Carbs, 1.3g Fiber, 7.6g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Green Bean Casserole

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Keto Green Bean CasseroleKeto Green Bean CasseroleKeto Green Bean CasseroleKeto Green Bean CasseroleKeto Green Bean Casserole is a recipe I have wanted to post for a long time.  Some of you know by now that some of my recipes are not for the faint of heart but this is so very easy.  When we think of green bean casserole the natural inclination is to see the Thanksgiving feast in front of us but this is a dish to eat year round.  The “mushroom soup” is from scratch and believe me there is a big difference. This is the list of ingredients in Campbell’s Cream of Mushroom Soup and, at least to me, it reads like a horror movie:  WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC.  No wonder mushroom soup doesn’t taste like it did in the 50’s & 60’s.

So here ya go and this keto green bean casserole is a dish you can be proud to serve your family on Thanksgiving Day or…any day of the year for that matter.

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.

Green Bean, Mushroom Bacon Casserole
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Ingredients
  1. 2 Cans Frenched Green Beans ( 4 Cups Of Fresh Are Even Better)
  2. ½ Medium Yellow Onion
  3. ¼ Lb Bacon (Optional But Good)
  4. ¼ Lb. Sliced Button Mushrooms
  5. ¾ C Heavy Cream
  6. 1 t Porcini Dust***
  7. 1½ t Chicken Base***
  8. ½ t Pepper
Instructions
  1. Drain, drain, drain green beans and put in mixing bowl.
  2. Fry bacon (if using) & add to beans. Reserve 2 T grease.
  3. Sauté mushrooms, chop & add to beans.
  4. Lightly sauté & caramelize onion. Set aside.
  5. Add heavy cream, porcini dust, and chicken base to pan and reduce on low heat until thick.
  6. Blend pepper into cream mixture, pour into beans, mix and put in casserole dish.
  7. Top with onions.
  8. Microwave until very warm and serve.
  9. 6 Servings
  10. 175 Calories, 8.7g Protein, 13.5g Fat 4.7g Carbs, 1.8g Fiber, 2.9g Net Carbs
Notes
  1. If you opt to use chopped bacon the only thing that will change are the calories.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cranberry Cream Cheese Pie

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Keto Cranberry Cream Cheese PieKeto Cranberry Cream Cheese PieKeto Cranberry Cream Cheese Pie is a quick little put together when you have a bit of left-over easy Cranberry Orange Relish. To complete the pie you will also need one small crust recipe from Low Carb Pie Crusts For Most Any Pie Two Sizes which you will also find very easy to make. The beauty of this keto cranberry cream cheese pie, besides its physical beauty, is that it can be made in stages as needed and if you have the space and extra pie dishes you can even freeze the crusts.  I know, I’ve done it multiple times.

As I was making this, I was already thinking of different flavors combinations like an orange strawberry, and maybe an almond raspberry. Those are just off the top of my head and I would bet you can come up with  some of your own concoctions.

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.

Cranberry Orange Cream Cheese Pie
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Ingredients
  1. 1 Small Recipe Pie Crust
  2. 1 C Leftover Orange Cranberry Relish
  3. 6 Oz Cream Cheese
  4. 2 T Butter
  5. 2 t Vanilla
  6. 24 Drops Liquid Splenda*** Or 1 C Sweetener
Instructions
  1. Preheat oven to 350°.
  2. Follow recipe and instructions for pie crust.
  3. Cool the crust completely.
  4. Beat cream cheese, butter, vanilla, and EZ-Sweetz until smooth.
  5. Spread cream cheese mixture into cooled crust.
  6. Spread cranberry relish on top.
  7. Chill.
  8. 10 Servings
  9. 295 Calories, 5.6g Protein, 26.7g Fat, 8.0g Carbs, 3.4g Fiber, 4.6g Net Carbs
Notes
  1. For added crunch you may decorate your pie with a few crushed toasted walnuts crumbs.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Keto Cranberry Orange Mousse

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Keto Cranberry Orange MousseKeto Cranberry Orange MousseKeto Cranberry Orange Mousse. You will need leftover Cranberry Orange Relish  to make this recipe. I have given another example of this recipe Almond Butter Mousse and now, using your imagination, I’ll bet you can come up with a lot more flavors to “mousse”.  Strawberry and raspberry come to mind.  The ingredients are basic and anything else may easily be substituted. Keto cranberry orange mousse is light, very flavorful and a perfect little something to end a perfect meal.  Cranberry Cream Cheese Pie is another terrific use for any leftover relish.

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.

Cranberry Orange Mousse
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Ingredients
  1. ¾ C Heavy Cream
  2. 4 Oz Cream Cheese
  3. ¾ t Gelatin
  4. 2 T Cold Water
  5. ½ C Orange Cranberry Relish
  6. 1 T Orange Extract
  7. 12 Drops Liquid Splenda*** (Divided)
Directions
  1. Put cold water in small microwaveable glass dish, SPRINKLE gelatin over water, let it sit about 5 minutes and do not stir. This is called blooming. Put in microwave and give it about 2-5 second bursts until it returns to liquid.
  2. Beat room temperature cream cheese, relish, orange extract, and 10 drops Splenda in medium bowl.
  3. In another bowl, beat heavy cream to soft peaks, beat in 2 drops of liquid splenda and then reserve about 25% for topping garnish.
  4. Add bloomed gelatin to remaining whipped cream and beat well to incorporate.
  5. Gently fold in about half of the whipped cream. Fold in the remaining cream making sure it is mixed thoroughly.
  6. Put mousse into individual ramekins and garnish with remaining reserved whipped cream.
  7. Serves 4
  8. 350 Calories, 6.3g Protein, 35.7g Fat, 4.0g Carbs, 1.0g Fiber, 3.0g Net Carbs
Notes
  1. Can also be served in a larger bowl to let people serve themselves but just be careful with the kids as they may take more than their share.
  2. This will hold quite well in the fridge until ready to serve.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cranberry Orange Relish

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Low Carb Cranberry Orange RelishCranberry Orange RelishThis Low Carb Cranberry Orange Relish is so easy to make it’s pathetic. It is also pathetically good.  With leftovers you can make Cranberry Orange Mousse and Cranberry Orange Cream Cheese Pie. This is not just for Thanksgiving anymore. I buy bags and bags of cranberries and freeze them so we can eat it whenever we want. It is easy enough to cut this recipe in half if you don’t want so much at one time…but you will.

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.

Cranberry Orange Relish
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Ingredients
  1. 1 12 oz. bag fresh or frozen cranberries. If frozen only thaw slightly before processing.
  2. 1 Medium Honeycrisp or Granny Smith apple peeled, seeded and rough chopped
  3. 20 Drops EZ-Sweetz*** or to taste
  4. 1 T Orange Extract
  5. 1 C Water
Instructions
  1. Put cranberries and apple chunks in food processor and pulse until you have small pieces. Do not over-process. Transfer to saucepan, add water and simmer about 10-15 minutes.
  2. Add orange extract and sweetener, cool and refrigerate. Good luck eating ¼ cup-it is very easy to eat a whole lot of this stuff but hey, even ½ cup only has 7½g net carbs.
  3. 12 ¼ C Servings
  4. 21 Calories .2g Protein, 0.0g Fat, 5.2g Carbs, 1.5g Fiber, 3.7g Net Carbs
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

Low Carb Cheesecake Pumpkin Pie

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Low Carb Cheesecake Pumpkin PieLow Carb Cheesecake Pumpkin Pie. We can all make a low carb cheesecake or pumpkin pie but this is something to behold. There are hundreds of recipes all over the internet and the secret to this pie is the crust and when finished, the stunning visual  of the swirled cream cheese.  This will easily serve 12 and up to 16.  Pumpkin pie shouldn’t be just for Thanksgiving anymore. If by chance you want to skip the crust I also have a Keto Crustless Version of this pie as well. (2nd 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.

Cheesecake Pumpkin Pie
Print
Crust
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ C Allulose***
  4. ¾ C Melted Butter
Filling
  1. 8 oz Cream Cheese
  2. 6 T Sour Cream
  3. ½ C Allulose***
  4. 2 Eggs
  5. 1 C Libby’s Pure Pumpkin
  6. ¾ t Cinnamon
  7. ¼ t Ground Ginger
  8. ⅛ t Ground Cloves
Crust
  1. Preheat oven to 350°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and Allulose and process until pecans are ground.
  4. Add pecan mixture to almond flour and mix in melted butter.
  5. Press well into and up sides of a 9”x1½ ” round removable bottom cake pan. I prefer to use a cake pan unless you have a large deep tart pan.
  6. Blind bake in preheated 350 degree oven 10 minutes.
  7. Remove from oven and “tamp down” bottom and sides. You want the crust to be ‘dense’.
  8. Put back in oven until it just begins to lightly brown.
  9. Remove from oven and maintain heat.
Filling
  1. Beat cream cheese, sour cream and sweetener until smooth.
  2. Add eggs 1 at time and blend only until mixed.
  3. Reserve ½ C.
  4. Add pumpkin, cinnamon, ginger, and cloves to remaining cream cheese mixture and blend.
  5. Fill baked crust.
  6. Take reserved cream cheese mix and dot the pie generously 1T. at a time.
  7. Use the tip of a toothpick to ‘swirl’ the dots.
  8. Bake 30 minutes until just barely set in center.
  9. Remove from oven, cool completely, cover and refrigerate.
  10. Serve with whipped cream.
  11. 12 Servings
  12. 351 Calories, 8.1g Protein, 35.2g Fat, 7.9g Carbs, 3.8g Fiber, 4.1g Net Carbs
  13. 16 Servings
  14. 271 Calories, 6.1g Protein, 26.4g Fat, 6.0g Carbs, 2.8g Fiber, 3.2g Net Carbs
Notes
  1. Crust is included in nutritionals.
  2. I have begun using Allulose as my sugar substitute and it is fantastic with no "cooling effect".
Adapted from Bon Appetite
Adapted from Bon Appetite
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/