Category Archives: Recipes

Keto Sherry Wine Vinaigrette

Keto Sherry Wine VinaigretteKeto Sherry Wine VinaigretteKeto Sherry Wine VinaigretteKeto Sherry Wine VinaigretteKeto Sherry Wine Vinaigrette. If you don’t know much about cooking or how to make a simple salad dressing,  you can make this. It is an easy emulsion dressing with all the flavor in the world and takes 10 minutes to do.  Keto sherry wine vinaigrette will need a bit of time to marry the flavors but that’s just time sitting on your kitchen counter and no, it does not need refrigeration and you can be doing other things while all this magic happens.

I have shown and used both the sherry and red wine vinegar because I think they make a good combo.  The sherry is much more mellow than any vinegar would be, but you also need a bit of vinegar for bite.  Wait until you taste this…you’ll see what I mean.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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-low carb and diabetic friendly.

Sherry Wine Vinaigrette
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Ingredients
  1. 8 T Olive Oil
  2. 3 T Sherry Wine
  3. 1T Red Wine Vinegar
  4. 2 t Dijon Mustard
  5. 2 t Garlic Paste***
  6. 1 Minced Shallot
  7. ½ t Salt
  8. ¼ t Pepper
Instructions
  1. Add sherry wine, vinegar, garlic, mustard, salt, and mix well.
  2. Let sit a minute or two to dissolve the salt as it doesn't dissolve well in oil.
  3. Meanwhile, mince the shallot.
  4. Begin very slowly adding a bit of oil at a time and whisking briskly and constantly until all oil is used and dressing is thickened and holds the oil in suspension.
  5. Whisk in shallots and pepper and that's all folks.
  6. Taste and correct any seasoning and remembering you will be adding lettuce and any number of unseasoned veggies.
  7. It will taste "young" to begin with, and as it sits...well you'll see.
  8. Allow to sit on counter at least 3-4 hours and all day is great too.
  9. 6 Servings
  10. 179 Calories, 0.2g Protein, 18.7g Fat, 20g Carbs, 0.0g Fiber, 2.0g Net Carbs
Notes
  1. This dressing will go on about any salad (not fruit) and the addition of Parmesan will send it over the top.
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Keto Chicken Rice Soup

Keto Chicken Rice SoupKeto Chicken Rice SoupKeto Chicken Rice SoupKeto Chicken Rice SoupKeto Chicken Rice Soup.  It probably goes without saying that this soup has NO rice in it but…it does have cauliflower rice.  I don’t normally do too many soup recipes without heavy cream in them and this no exception.  Not only does it add extra fat, it just plain tastes better and can easily end up as a soup for dinner rather than something light before eating.  I love soups and one of things I like is how very easy they are to make, keto chicken rice soup is no exception, and it should come together quickly.  I made this with ½ a roasted chicken (what I called Jekyll & Hyde) and also retained about ½ the schmaltz (fond on the bottom of the roasting pan) to smear all over my chicken and to put into the soup.  I don’t much care for dried out old chicken so, at least for me, the fat helps, let alone the rich flavors it adds. If you can get your hands on a RossDown Chicken it is the best I have ever eaten.  It’s a Canadian product and I have found it in several Halal and Middle Eastern markets here in Portland.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Chicken Cauliflower Rice Soup
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Ingredients
  1. 2 T Butter (Or Olive Oil)
  2. 1 Small Onion Finely Diced
  3. 1 Small Carrot Finely Chopped
  4. 2 Large Celery Stalks Cut On The Bias
  5. 4 C Pulled Chicken (About 1 Whole Chicken)
  6. 5 C Water
  7. 1 C Heavy Cream
  8. 4 C Riced Cauliflower (About 1 Medium Head)
  9. 2 T Dried Parsley
  10. 2 t Dried Thyme
  11. 2 T Chicken Base***
Instructions
  1. Add butter to large pot, add diced onions, chopped carrots, & diced celery and sweat about 10 minutes.
  2. Add water and rest of ingredients reserving chicken and cream.
  3. Simmer until veggies are tender. Add heavy cream to heat.
  4. Add chicken to heat.
  5. 8 Servings
  6. 304 Calories, 19.7g Protein, 21.8g Fat 4.8g Carbs, 1.9g Fiber, 2.9 Net Carbs
Notes
  1. As pretty much all soups love to sit in the fridge this is no different. Of course you can serve it immediately and it also improves with a day or two under refrigeration.
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Keto Blue Cheese Garlic Butter

Keto 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 EssentialsI 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 low carb and diabetic friendly.

Compound Garlic Butter
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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.
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Keto Chocolate Mocha Pie

Keto 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 a cold pie and keeps well in the fridge but I’m guessing it will not last that 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 EssentialsI 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 low carb and diabetic friendly.

Chocolate Mocha Pie
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Crust
  1. 1¾ C Almond Flour
  2. ½ C Ground Pecans
  3. 6 T Just Like Sugar Brown*** (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. 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 and Just Like Sugar Brown 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 add 6 drops sucralose 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.
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Keto Ranch Dressing

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 EssentialsI 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 low carb and diabetic friendly.

Ranch Dressing
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Ingredients
  1. ½ C Mayonnaise
  2. ¼ C Full Fat Sour Cream
  3. 2 T Full Fat Buttermilk
  4. 1½ T Dried Parsley Flakes
  5. ½ T Lemon Juice
  6. 1 t Maggi Seasoning (More To Taste Later If Needed)
  7. ¼ t Garlic Powder
  8. ¼ t Onion Powder
  9. ¼ t Fresh Ground Pepper
Instructions
  1. Mix all ingredients, refrigerate for at least 4 hours and overnight is best.
  2. 8 Servings 2 T
  3. 119 Calories, 0.5 Protein, 13.3g Fat 0.8g Carbs, 0.1g Fiber, 0.7 Net Carbs
Notes
  1. 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.
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Keto Ranch Chicken Milanese

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.

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 EssentialsI 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 low carb and diabetic friendly.

Ranch Chicken Milanese
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Dressing The Day Before
  1. ½ C Mayonnaise
  2. ¼ C Full Fat Sour Cream
  3. 2 T Full Fat Buttermilk
  4. 2 T Dried Parsley Flakes
  5. ½ T Lemon Juice
  6. 2 t Maggi Seasoning (More To Taste Later If Needed)
  7. ¼ t Garlic Powder
  8. ¼ t Onion Powder
  9. 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. 2 Eggs Room Temperature
  5. 2 T Sour Cream
  6. ½ C Olive Oil
  7. ½ Cucumber Thinly Sliced
  8. 1 T White Distilled Vinegar
  9. Pinch Of Salt
  10. Salt & Pepper
  11. Aleppo Pepper
Dressing
  1. Mix all ranch dressing ingredients until smooth and refrigerate until use and yes, if you are using a good full fat buttermilk it will thicken.
Chicken
  1. Peel and very thinly slice cucumber, add pinch of salt and drizzle with vinegar. Set aside.
  2. Pound chicken thighs to even thickness and sprinkle top side with salt & pepper.
  3. Beat sour cream and eggs 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.
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Keto Italian Chicken Drumsticks

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 AsianGreek, 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 EssentialsI 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 low carb and diabetic friendly.

Italian Chicken Drumsticks
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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.
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Keto Monkey Bread

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.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Monkey Bread
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Caramel Topping
  1. ¼ C Butter
  2. ¼ C Heavy Cream
  3. 2 T Sugarfree Maple Syrup***
  4. 1 T Rum
  5. ½ t Vanilla Extract
  6. 6 T Just Like Sugar Brown***
  7. ⅔ C Un-Toasted Pecans (To Be Used Later)
  8. 1 t Butter (To Be Used Later)
Nut Filling
  1. ½ C Pecans
  2. ¼ C Just Like Sugar Brown***
  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 Heavy Cream
  11. 2 T Refined Coconut Oil (Un-Refined Is OK Too But Will Add What I Consider Too Much Coconut Flavor).
  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. This can and should be made a day or two in advance (for time’s sake). Be sure to hide it in the fridge or someone will get into it. Bring to room temperature the day of final assembly.
  2. In a small sauce pan barely, and I mean barely, melt butter, take off heat, add heavy cream, syrup, rum & vanilla.
  3. Begin mixing in Just Like Sugar 2 T at a time until all is incorporated.
  4. Bring to very slow simmer, stirring occasionally and cook for about 15-18 minutes. It will begin to darken and get a little thicker. The idea is to have an overall bit of bubbling for the total cooking period.
  5. The color will start out very light, get darker with cooking, and then lighten again.
  6. Cool to warm.
Nut Filling
  1. Put pecans, cinnamon, and just Like Sugar in small processor and grind until nuts are finely ground. Set aside. This can also 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 coconut oil 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 and when ready, heat slightly until warm and slightly liquified.
  3. As lightly as is possible grease bottom of pan with 1 t butter. Evenly distribute ⅔ C un-toasted 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. 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 serving plate with the pecans on top.
  10. Allow to cool for 8-10 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.
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Keto Asian Chicken Drumsticks

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,  and the last will be 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.

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Asian Chicken Drumsticks
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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
  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.
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Pork Rind Zucchini Latkes

Pork Rind Zucchini LatkesPork Rind Zucchini LatkesPork Rind Zucchini LatkesPork 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 very intense 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 pork rind zucchini latkes are the bomb.

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Pork Rind Zucchini Latkes
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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.
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Keto Mexican Chicken Drumsticks

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 al 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 also like my Keto Greek Drumsticks.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Mexican Chicken Drumsticks
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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).
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Keto Greek Chicken Drumsticks

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.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Greek Chicken Drumsticks
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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 450°.
  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.
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Mediterranean Tomato Cucumber Rounds

Mediterranean Tomato Cucumber RoundsMediterranean Tomato Cucumber RoundsMediterranean Tomato Cucumber RoundsMediterranean 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 AppetizersSalads, 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.

Each Mediterranean 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 EssentialsI 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 low carb and diabetic friendly.

Mediterranean Tomato Cucumber Rounds
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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.
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Asian Marinated Pork Chops

Asian Marinated Pork ChopsAsian Marinated Pork Chops. Asian anything is always OK with me but these Asian marinated 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 marinate.  Marinate 10-15 minutes tops, cook, and dinner on the table.

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

Asian Marinated Pork Chops
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Ingredients
  1. 8 Boneless Pork Chops 6-8 Oz Each And At Least 1” Thick
  2. 1 C Tamari
  3. ½ C Just Like Sugar Brown***
  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 2-3 minutes, turn, cook 2-3 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.
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Rib Rub

Rib RubRib RubRib RubRib RubRib Rub.  I have never been much of a fan of sweet BBQ sauces but a good dry keto rib rub?  Uh…yep, sign me up Scotty. This is so easy it’s ridiculous.  I don’t use any kind of vinegar mop, just a plain ole rub which is not even “rubbed” into the meat- only sprinkled liberally.  The ingredients below are for pork ribs and/or pulled pork but can easily be used on chicken too.  The recipe is for several full pork rib racks so if you don’t use it all it will last nearly forever and if you are going to need more then you can just double or triple the recipe.  Yes, it has a bit of zerocarb Just Like Sugar Brown to temper the heat, but this is really a savory rather than any drop-dead sweet concoction and remember, any or all of these ingredients can be adjusted to your taste buds. For me, I want to be able to taste my pork ribs (or any meat for that matter) and not drown them out with heat or sweet.  Ye Gads and oh, the kitchen smells this will generate.  I am sitting here writing this post and all I can smell is…the keto rib rub.

Notice there is no smoked flavor except what you will get in the chipotle powder.  Paprika is used in most rubs and at least for me, it is just a filler and not much of a flavor enhancer.  If you like it then by all means, please use some.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Rib Rub
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Ingredients
  1. 3 T Chili Powder
  2. 1 T Just Like Sugar Brown***
  3. 1 T Garlic Salt
  4. 1 T Cumin Powder
  5. 1 T Dried Thyme
  6. 1½ t Chipotle Powder
Instructions
  1. Put all herbs and spices into a small bowl and mix thoroughly.
  2. Sprinkle liberally on anything you wish.
  3. I generally cook my pork ribs inside a foil envelope in the oven. I think they become more tender, they don't darken so much and...it keeps the juices in, which I then drizzle over my cut ribs.
  4. 6 Servings
  5. 13 Calories, 0.5g Protein, 0.6g Fat, 2.0g Carbs, 1.3g Fiber, 0.7g Net Carbs
Notes
  1. If not using all of it right away, store in small glass container and it should last a very long time.
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Thai Chili Lime Shrimp

Thai Chili Lime ShrimpThai Chili Lime ShrimpThai Chili Lime ShrimpThai Chili Lime Shrimp.  I don’t know how good this looks to you but um the taste?  Ye Gads.  I am no longer able to travel as I used to but I am able to make and eat the foods of the world right in my own kitchen and this  keto lowcarb Thai chili lime shrimp is a great example. I have chosen to add not only what I commonly have in my fridge, but flavors that also compliment this dish. Very easy to make and when in a time crunch this may be the dish for you.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Thai Chili Lime Shrimp
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Ingredients
  1. 1½ Lb Large Peeled & Deveined Shrimp (About 30-36 Depending On Size)
  2. ¼ C Lime Juice
  3. 2 T Tamari Sauce
  4. ¼ C Olive Oil
  5. 2 T Garlic Paste***
  6. 2 t Just Like Sugar Brown***
  7. 1½ t Thai Chili Garlic Sauce
  8. ½ t Cumin
  9. ⅛ t Red Pepper Flakes (A Pinch)
  10. 3 T Butter
  11. 6 Handfuls Arugula
  12. ½ C Chopped Fresh Cilantro
  13. ⅙ Sliced Lime As Garnish
Instructions
  1. Prepare shrimp.
  2. In a large bowl, whisk all ingredients except shrimp, butter, lettuce, and cilantro.
  3. No more than 10 minutes before cooking, add shrimp to marinade.
  4. Line bowl with arugula, surround with what ever you wish.
  5. Heat pan to medium high, cook shrimp until done, and it does not take long.
  6. Remove shrimp and place on arugula.
  7. Add marinade to pan just to heat then add cold butter 1 T at a time while swirling pan.
  8. Spoon shrimp with sauce, and garnish with cilantro & lime wedges.
  9. 6 Servings
  10. 214 Calories, 8.7g Protein, 28.3g Fat, 3.7g Carbs, 0.9g Fiber, 2.8g Net Carbs
Notes
  1. I made a smooth as silk avocado cream which is nothing more than avocado and salt done with my stick blender.
  2. I also pretty much always have Pickled Persian Cucumbers so I threw some of those in with some pickled jalapeno peppers.
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Low-Carb Ahi Tuna Bowls

Low-Carb Ahi Tuna BowlsLow-Carb Ahi Tuna BowlsLow-Carb Ahi Tuna Bowls.  This is another way to make Ahi Tuna Tartare but it’s a little faster and maybe a bit more traditional.  I have changed the sauce just because it is fun to have these wonderful low-carb ahi tuna bowls with different flavors but either way you are going to love it.

I was in the grocery store yesterday and as always, ahi tuna was expensive.  They also had plain ahi skewers for, are you ready for this, $12.00 per pound less than the steaks.  I don’t know about you but in my book that is a lot of money.  I asked what the deal was and was told the skewered meat comes in frozen and I am here to tell you that there in no difference in texture or taste between the two so I bought it skewered and cut it the same way I would cut a whole ahi steak and you can do the same. Not to plug Safeway but they also have one lb. packages of frozen ahi tuna and it was…drum roll please…$6.99. So it you divide that by 4 people it come to a scant $1.75 per person.  Don’t let anyone tell you that you can’t eat well on keto because this a perfect example of how you can.  There is scant prep work and these keto low-carb ahi tuna bowls can be on the table in about 45 minutes.  I have suggested and shown Keto Pickled Persian Cucumbers as one of the bowl accompaniments because they are so good but these bowls are a completely customizable dish and to be made the way you want them.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Ahi Tuna Bowls
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Dressing
  1. ½ C Tamari Sauce
  2. ⅓ C Water (+ More If Wanted)
  3. 2 T Olive Oil
  4. 2 T White Vinegar
  5. 2 T Minced Green Onion Tops
  6. ½ t Crushed Garlic***
  7. ½ t Powdered Ginger
  8. ⅛ t Dried Chili Flakes
Bowl Ingredients
  1. 1 Lb. Ahi Tuna
  2. 6 C Arugula
  3. 1 Large Or 2 Small Avocados
  4. 2 Limes
  5. ½ C Coarsely Chopped Macadamia Nuts
  6. ½ C Chopped Cucumber
  7. ½ C Pickled Jalapeno Peppers
  8. ½ C Pickles Persian Cucumbers (Optional But Good)
  9. ½ C Small Diced Tomatoes
  10. ½ C Chopped Cilantro
  11. 2 t Sesame Seeds
Dressing
  1. Mix all ingredients and refrigerate until ready to use.
Bowl
  1. Chop and toast macadamia nuts. Set aside to cool.
  2. Cube tuna into small bite size pieces. (Ahi is usually comes sliced into 1" steaks or pieces which can be cut in half horizontally and then cubed).
  3. Put cubed tuna into small bowl and mix with 4 T of dressing. (refrigerate if not using immediately).
  4. Line bowl with a bed of lettuce.
  5. Cut avocado into small cubes.
  6. Arrange rest of ingredients around the bowl putting cilantro in center.
  7. Sprinkle tuna with sesame seeds and drizzle each bowl with rest of dressing.
  8. Cut limes into quarters and serve two per bowl to be squeezed as wanted.
  9. 4 Servings
  10. 472 Calories, 42.9g Protein, 26.8g Fat, 16.6g Carbs, 7.8g Fiber, 8.8g Net Carbs
Notes
  1. All ingredients listed are included in nutritionals.
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Keto Yellow Squash Soup

Keto Yellow Squash SoupKeto Yellow Squash SoupKeto Yellow Squash Soup.  Only in your dreams could you imagine such a delicious soup that is this easy. Throughout the summer I eat yellow squash in all kinds of ways and this is just yet another.  It is light and can be served cool, warmed or hot.  If served cool it is perfect for an outdoors picnic and it is filling because of the high fat content.  You will see ground pepper in the recipe but I actually prefer Aleppo pepper for many reasons, not the least of which because of its beautiful dark red color and if you ever get an opportunity to buy it-DO. It is that good and available in any Middle Eastern grocery.  Here in Portland, Oregon it is available in bulk so I can buy a pound anytime I want to.  Only use Amazon as a last, last, last resort.  They have a 2 oz. package for something like $10-$12 which is ridiculous.  So, if you want a terrific soup to eat in each season of the year, this keto yellow squash soup is for you.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Yellow Squash Soup
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Ingredients
  1. 1½ Lbs Roughly Chopped Yellow Squash
  2. 1 Medium Yellow Onion Finely Chopped
  3. 1 T Butter
  4. ¼ C Lemon Juice
  5. 1½ T Chicken Base***
  6. 4 C Water
  7. 1½ C Heavy Cream
  8. 8 T Olive Oil
  9. Freshly Ground Pepper
Instructions
  1. Add butter to a medium low pan and sweat onions until softened.
  2. Add chopped squash, chicken base and water to onions and simmer until soft or about 15-18 minutes.
  3. Take off heat and with a stick blender whir until you get the texture you want. My opinion is not to make it totally smooth but to leave a small bit of chunkiness to it.
  4. Stir in heavy cream and bring back to temperature if serving hot-otherwise taste, correct seasoning and it's ready to go.
  5. Add soup to bowl, drizzle with olive oil and freshly ground pepper.
  6. 8 Servings
  7. 334 Calories, 1.2g Protein, 33.6g Fat, 4.8g Carbs, 1.2g Fiber, 3.6g Net Carbs
Notes
  1. Very good with a dollop of sour cream or cremè fraiche and if you are serving company a thin slice of lemon floating on the top is quite pretty.
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Keto Scalloped Daikon Radishes

Keto Scalloped Daikon RadishesKeto Scalloped Daikon RadishesKeto Scalloped Daikon RadishesKeto Scalloped Daikon RadishesKeto Scalloped Daikon Radishes.  So…we had a new Eastern European Market open here in Portland, I went to see what it was about but what I was really looking for was veal-in any form I could get it.  No primal cuts of any kind but they did have veal sausages (what I would call real bratwurst or weisswurst) but I had never seen nor tasted veal baloney so I bought some.  Oh for heaven’s sake.  To best describe it I would call the consistency a combination of heavy cream and butter-it is that creamy-anyway to die for.  Just because I could, I also bought some black radishes and when I got home, I decided to use a combo of both, coming us with this keto scalloped daikon radishes recipe.  What? You ask.  The recipe says daikon radishes.  Well, here’s the deal.  I did make it with the black radishes but they were large, a little tough, and took forever to cook, so I switched the recipe to daikon radish which will par-boil and soften in about 15-20 minutes or about the same time it takes to boil potatoes for scalloping.

This Keto Scalloped Daikon Radishes recipe is a take on one of my old (cheap) college favorites. Back in the day and in my case the late 60’s, one of the least expensive foods you could buy was potatoes. At the time potatoes were about .49 for a 10 lb. bag and ham was about .49 per lb. So if you think about it this recipe was a really inexpensive way to serve 4-6 hungry college students.  The recipe card calls for cubed ham since I’m pretty sure you won’t find veal baloney anywhere anytime soon.

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

Scalloped Daikon Radishes
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Ingredients
  1. 2 Lbs ⅛-¼" Sliced Daikon Radish. If They Are Not Too Large In Diameter Then Cool. If They Are Little Fat Rats I Would Quarter Them After Slicing (On A Mandoline). The Idea Is To Have Pretty Much Bite And Even Sized Pieces
  2. ½ Lb Good Quality Cubed Ham (No Water Added If Possible)
  3. 4 Oz Shredded Gruyere Cheese (Cheddar Works Too but Gruyere Gives The Best Flavor)
  4. 1 Small Diced Onion
  5. 1½ C Heavy Cream
  6. ¼ Green Onion Tops
  7. 1 T Butter (Divided)
  8. 2 t Dry Mustard Powder
  9. 2 t Chicken Base
  10. ¼ C Parmesan Cheese
  11. ¼ C Pork Rind Dust
  12. 1 t Pepper
Instructions
  1. When ready, preheat oven to 375°.
  2. Slice daikon radishes, cover and simmer until fork tender 15-20 minutes depending on how thick you cut them. Drain well and put into a medium bowl.
  3. Quickly sauté ham in 1 t butter and add to radishes.
  4. Sauté onion in remaining butter until just softened.
  5. Add heavy cream, mustard, and chicken base and reduce slightly.
  6. Pour cream mixture into ham & radishes, add pepper & green onions, and mix well.
  7. Mix Parmesan cheese and ground pork rinds.
  8. Put into glass casserole dish, top with Gruyere cheese, and top with Parmesan cheese mix.
  9. Put into oven and bake until bubbly around all the edges and topping is lightly browned. If needed, broil a bit to brown but don't walk away as the top will burn very quickly.
  10. 8 Servings
  11. 383 Calories, 8.5g Protein, 32.6g Fat, 4.5g Carbs, 1.1g Fiber, 3.4g Net Carbs
  12. 6 Servings
  13. 510 Calories, 11.3g Protein, 43.4g Fat, 6.0g Carbs, 1.5g Fiber, 4.5g Net Carbs
Notes
  1. The radishes shown are a bit too thin but you can use them as a reference guide. They were used in another dish and needed to be very thin.
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Keto Loaded Red Radishes

Keto Loaded Red RadishesKeto Loaded Red RadishesKeto Loaded Red RadishesKeto Loaded Red RadishesKeto Loaded Red Radishes.  Not long ago I did a recipe for Smashed Red Radishes and that recipe led to this one.  I’ll not bore you with how I got to them but you can read all about it on the other recipe.  Of course this is a take on what might be hashed brown potatoes with nearly none of the carbs and with a couple of eggs on top, and with some bacon or sausage, this makes a terrific power-punched breakfast or in my case, dinner.  After these keto loaded red radishes I will be done with red radish recipes, at least for awhile, and I am hoping you can see by now that they make a great, versatile potato substitute.

The only thing I can think of that they are no so good for is mashing.  They look like some kind of pink applesauce with salt, pepper, and butter.  Tasted great but it’s kind of hard to get past the look and your kids;  would probable think they were pretty nifty.

 

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

Loaded Red Radishes
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Ingredients
  1. 1½ Lbs Red Radishes Or About 3 Bunches
  2. 1 Small Slivered Onion
  3. ½ Lb Mushrooms
  4. Bacon Fat (Divided)
  5. 4 Oz. Shredded Cheddar Cheese
  6. 4 Strips Baccon Cooked And Crumbled
  7. ¼ C Sour Cream
  8. ¼ C Green Onion Tops
  9. Salt & Pepper
Instructions
  1. Cook and crumble bacon and save fat. Set aside.
  2. Cut Green onions.
  3. Sliver onions and sauté in 1 T of bacon fat. Set aside.
  4. Slice and sauté mushrooms in 2 T fat. Add to onions.
  5. Cut radishes into quarters , bring to simmer, cover for about 8-10 minutes or until just fork tender.
  6. Drain until radishes are dry and the residual heat should do this in about 10-12 minutes.
  7. Heat remaining fat to hot, add radishes, and fry until radishes are beginning to brown.
  8. Add mushrooms & onions mixture to heat.
  9. Salt & pepper.
  10. Top with cheese, sour cream, and sprinkle the green onions on top.
  11. 4 Servings
  12. 208 Calories, 3.8g Protein, 17.4g Fat, 8.9g Carbs, 3.8g Fiber, 5.1g Net Carbs
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Keto Smashed Red Radishes

Smashed Red RadishesSmashed Red RadishesSmashed Red RadishesKeto Smashed Red Radishes.  Man are these good.  I had eaten at The Country Cat here in Portland and ordered the bacon duck meatloaf that came with onion, mushrooms & smashed potatoes.  Sadly, I gave them to a friend because I don’t eat potatoes but when I got home I thought they might be the perfect thing to do with red radishes.  Interestingly, I had done a couple of plain ole sous-vide eggs as a test and they were so good I was going to have them again with a sausage and some sautéed cauliflower rice. Oops, and plans changed.  I had some leftover meatloaf and also some of the house made restaurant sausage with a cheese spread we had ordered so what you see in the bowl are my leftovers, keto smashed red radishes, more of those unbelievable sous-vide eggs and wow, what a mélange of food flavors.

The smashed red radishes were supposed to be the star of the show, and they are, but the whole combo of foods was an absolute knockout. If you ever get to Portland, Oregon The Country Cat is what I would call “A Best Of PDX Restaurant”.  The chef owners Adam and Jackie Sappington have been featured on many of the foodie TV shows and are killer when it comes to butchering their own pork.  Anyway…

I will be making more of these in the very near future and the next time will be not only with mushrooms and onions but I will be topping them with cheese, bacon, sour cream, and green onions and calling them “loaded” so-the last sentence is just a heads-up.  Put a couple eggs on top, a side of bacon or sausage, and have at it for breakfast.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Smashed Red Radishes
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Ingredients
  1. 1½ Lbs Red Radishes Or About 3 Bunches
  2. 1 Small Slivered Onion
  3. ½ Lb Mushrooms
  4. 6 T Butter (Divided)
  5. Salt & Pepper
Instructions
  1. Sliver onions and sauté in 1 T of butter. Set aside.
  2. Slice and sauté mushrooms in 2 T butter. Add to onions.
  3. Cut radishes into quarters , bring to simmer, cover for about 8-10 minutes or until just fork tender.
  4. Drain until radishes are dry and the residual heat should do this in about 10-12 minutes.
  5. Heat butter to nearing brown, add radishes, smash, and fry until radishes are beginning to brown. Turn and repeat.
  6. Add mushrooms & onions mixture to heat.
  7. Serve with salt & pepper.
  8. 4 Servings 75% Fat
  9. 208 Calories, 3.8g Protein, 17.4g Fat, 8.9g Carbs, 3.8g Fiber, 5.1g Net Carbs
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Keto Sticky Toffee Pudding

Keto Sticky Toffee PuddingKeto Sticky Toffee PuddingKeto Sticky Toffee PuddingKeto Sticky Toffee PuddingKeto Sticky Toffee Pudding.  Not sure how this recipe came about but I had been thinking about a sticky toffee pudding cake I used to make for a restaurant I worked in.  I used to tell people who ordered it for the first time that it would be free if…they could guess the sweetening ingredient in it.  I never did have to give a free piece away although I did hear some pretty funny answers.  Now if I had been in England I’d have lost every time as it is a favorite dessert there, on the menu in many a pub, and made with dates-lots and lots of dates.  I have to say it was disgustingly good but oh, the carb counts, they must have been horrendous and I have seen anywhere from between 66g and 80g.  So this is my rendition of a keto sticky toffee pudding and I think you will find it quite easy to make but most of all…you will love it.

All my other 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 EssentialsI 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 low carb and diabetic friendly.

Sticky Toffee Pudding
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Cake
  1. 1½ C Carbalose Flour***
  2. 1 t Baking Powder
  3. ½ t Baking Soda
  4. ⅛ t Salt
  5. ¾ C Softened Butter 10 T
  6. 1 C Just Like Sugar Brown***
  7. 6 Drops EZ-Sweetz Liquid Sucralose***
  8. 2 Eggs
  9. 2 t Vanilla Extract
  10. ½ C Sour Cream
  11. 1 T Instant Coffee
  12. ¼ C Hot Water
Toffee Sauce
  1. ¾ C Just Like Sugar Brown***
  2. ½ C Butter
  3. ½ C Heavy Cream
  4. ¼ C Sugarfree Maple Syrup***
  5. 2 T Rum
  6. 2 t Vanilla Extract
Toffee Sauce
  1. This can be made while the cake is baking.
  2. Whisk all ingredients and bring to a very low simmer for 15-18 minutes, stirring occasionally.
  3. Drizzle over cake while warm.
Cake
  1. Preheat oven to 350°.
  2. Butter 9-inch round cake pan and line bottom with paper.
  3. Whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. Dissolve coffee in hot water.
  5. Using an electric mixer on medium speed, beat butter, Just Like Sugar Brown, and Sucralose until light and fluffy.
  6. Add eggs, one at a time, mixing well after each one.
  7. Beat in sour cream, vanilla, and coffee.
  8. Add flour mixture in 3 portions.
  9. Beat just until combined and cake mix will be thick.
  10. Transfer to prepared pan and smooth the top. Pan will be full but will not rise much.
  11. Bake 30 minutes, or until a pick inserted into the center comes out clean. Cool in pan until barely able to touch, inverting onto serving plate with flat side up.
  12. Remove paper liner (the bottom should look and act like a sponge) and drizzle sauce all over while both are still warm.
  13. Allow pudding to cool and serve with remaining sauce and it may be served warm as well.
  14. 12 Servings
  15. 267 Calories, 5.58g Protein, 25.1g Fat, 7.3g Carbs, 3.7g Fiber, 3.6g Net Carbs
  16. 10 Servings
  17. 320 Calories, 6.7g Protein, 30.1g Fat, 8.8g Carbs, 4.4g Fiber, 4.4g Net Carbs
  18. 8 Servings
  19. 401 Calories, 8.4g Protein, 37.6g Fat, 11.0g Carbs, 5.4g Fiber, 5.6g Net Carbs
Notes
  1. This is a very dense, rich dessert and I would suggest you not eat a very large piece to begin with. I personally would (and did) cut it into 12 pieces and if you need more-have another piece. It may take a while but after dinner and a piece of this pudding it will hit you and could make you feel very full.
  2. 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.
  3. 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.
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Keto Ahi Tuna Tartare

Keto Ahi Tuna TartareKeto Ahi Tuna TartareKeto Ahi Tuna Tartare. Maybe better known as Poke (poh-kay) but this one is molded instead of served in a bowl.  Wouldn’t you figure that if I ate Carpaccio and Steak Tartare that I would also eat raw ahi tuna?  Well, that would be me and uh, millions of other people.  A very simple dish to make and this is an elegant presentation whether served as an appetizer or main course and I personally ate mine as my main dinner.  Sometimes all you need is a little nudge to try something new and I am here to give you that little nudge and to try some keto ahi tuna tartare.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Ahi Tuna Tartare
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Ingredients
  1. 16 Oz Ahi Tuna Cut Into Small Cubes And Kept Cold
  2. ¼ C Thinly Cut Green Onion Tops
  3. 2 t Sesame Seeds
  4. 1 Avocado Diced Into Small Cubes
  5. ½ C Cucumber Diced Into Small Cubes
  6. ½ C Cilantro
  7. 2 T Lime Juice
  8. 4-6 Small Handfuls Of Arugula (Or Lettuce Of Choice)
Sauce
  1. 3 T Tamari
  2. 2 T Thinly Cut Green Onion Tops
  3. 1½ T Sugarfree Rice Vinegar
  4. 1½ T Just Like Sugar**
  5. 1 T Sesame Oil
  6. 1 T Crushed Garlic***
  7. 1½ t Powdered Ginger
Instructions
  1. Mix all sauce ingredients in a small bowl. Set aside.
  2. Mix cubed tuna, ¼ C green onion, and sesame seeds in another small bowl. Set aside.
  3. Blend avocado, cucumber, cilantro, and lime juice in a third small bowl.
  4. Put a handful of lettuce on each plate, place a ring mold in center of lettuce and add avocado mixture.
  5. Add tuna mixture on top.
  6. Unmold and drizzle all with sauce.
  7. May Garnish with a little more cilantro and green onions if wanted.
  8. 6 Servings
  9. 163 Calories, 21.4g Protein, 4.9g Fat, 4.2g Carbs, 2.1g Fiber, 2.1g Net Carbs
  10. 4 Servings
  11. 248 Calories, 32.1g Protein, 7.4g Fat, 6.3g Carbs, 3.2g Fiber, 3.1g Net Carbs
Notes
  1. If you have any left-over sauce it makes a terrific salad dressing.
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Red Radish Potato Salad

Red Radish Potato SaladRed Radish Potato SaladRed Radish Potato Salad.  No, and not made with any potatoes but you will never, ever know.  It looks like potato salad, it tastes like potato salad but…it has no potatoes-go figure.  The first “potato” salad recipe I put up was made with daikon radish but this is easier in that it does not take as long to cook red radishes and…it really does look like it was made little red potatoes.  It’s summer now and lots of people are cooking out and picnicking, so this dandy little number is perfect timing.  Good with hamburgers, hot dogs, Fried Chicken, and the sky’s the limits.

For those of you who see that little bottle of Spike in the picture?  It is divine in this red radish potato salad, can be found in nearly all grocery stores and if you make egg salad it is the perfect blend of spices to add.  I listed salt below but if you have Spike I would use it~it’s fabulous.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Red Radish Potato Salad
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Ingredients
  1. 1½ Lb Red Radishes Cut Into Quarters Unless They Are Small-Cut In Half (The Idea Is To Make Your Cuts Bite Size)
  2. 4 Chopped Hard-Boiled Eggs
  3. ½ C Finely Chopped Dill Pickles (No Garlic)
  4. ½ C Finely Chopped Celery
  5. ⅓ C Finely Chopped Purple Onion
  6. ½ C Mayo
  7. 2 T Yellow Mustard
  8. ½ t Paprika
  9. ½ t Salt
  10. ¼ t Dried Dill
  11. ¼ t Pepper
  12. ¼ C Finely Sliced Green Onion Tops (For Garnish)
  13. More Freshly Ground Pepper To Taste
Instructions
  1. Boil radish pieces 8-10 minutes or until fork tender. Cool in cold water & drain well.
  2. Put radish, eggs, pickles, celery & purple onion in large mixing bowl.
  3. In a smaller bowl add next 6 ingredients, mixing thoroughly.
  4. Add to radish mixture, blending thoroughly, and stick in the fridge for at least an hour-longer is better.
  5. Served garnished with green onions.
  6. Pepper to taste.
  7. 8 Servings
  8. 153 Calories, 3.9g Protein, 14.5g Fat, 3.7g Carbs, 1.6g Fiber, 2.1g Net Carbs
  9. 6 Servings
  10. 204 Calories, 5.2g Protein, 19.3g Fat, 5.0g Carbs, 2.1g Fiber, 2.9g Net Carbs
Notes
  1. This should be part of any picnicking venture you may undertake during the summer although, I will say it is good anytime.
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Black Seed Red Radishes

Black Seed Red RadishesBlack Seed Red RadishesBlack Seed Red Radishes. Who’d a thunk something so simple to make could taste so good.  This was originally a dish made with potatoes and probably came from India.  Please don’t confuse black seeds with black poppy seeds because there is a world of difference and as you might imagine, with a little ginger and turmeric thrown in, tastes a bit like curry, (not really) but with no coconut milk.

In most health discussions regarding black seeds (Nigella Sativa) you will see it being used as an oil but for our purposes we are using the whole seeds.  Besides being healthy, their taste is incredible.  They are used all over the Middle East and Africa and I have to say I am in love with the taste and sprinkle them prodigiously on all kinds of dishes. Notice how different they look from black poppy seeds, they are smaller, and have rather sharp, pointed angles.  Here are a couple of recipe pics showing how I use them.

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

Black Seed Red Radishes
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Ingredients
  1. 1½ Lbs Red Radishes
  2. ½ Slivered Medium Onion
  3. 4 T Butter
  4. 2 t Crushed Garlic***
  5. 2 t Black Seeds
  6. ½ t Ginger Powder
  7. ½ t Fennel Powder
  8. ½ T Cumin Powder
  9. ½ t Turmeric Powder
  10. ½ t Salt
  11. 6 T Sour Cream
Instructions
  1. Quarter red radishes lengthwise as shown.
  2. Bring water to slow boil, add radishes, cover and cook 10-12 minutes or until fork tender. Drain.
  3. Heat butter, add black seeds, fennel, cumin, ginger, turmeric, and ginger. Cook for 1-2 minutes.
  4. Add onions and sauté until translucent, then add garlic, mixing well.
  5. Blend in radishes and salt.
  6. Serve with 1 T dollop of sour cream.
  7. 6 Servings
  8. 117 Calories, 1.3g Protein, 10.3g Fat, 5.0g Carbs, 1.5g Fiber, 3.5g Net Carbs
Notes
  1. Be careful using turmeric as it stains EVERTHING in its path. Not only your food but your hands and yes, sadly your clothes. You cannot get it out and I don’t care what anyone says. That's my story and...I'm sticking to it.
  2. Yes, and you can mix the sour cream into the radishes too. I didn't do it because I wanted you to see the beautiful colors before covering them.
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Keto Asian Onion Relish

Keto Asian Onion RelishKeto Asian Onion RelishKeto Asian Onion Relish. If you like onions this is heavenly.  Not something you eat a ton of at any given time, but it goes really well as a side dish to a lot of meats and particularly  well with Crispy Pork Belly.  It is very easy and made in about 10 minutes at most.  It should be refrigerated for 2-3 hours but that doesn’t count in any prep time. You can make it in the morning and have it ready for dinner.  The Asians seem to have a gift for making foods that are sweet, sour, bitter and salty with a little umami thrown in and this has it all.  Anytime you are using even a little soy sauce you are going to get umami and as I said, keto Asian onion relish has it all.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Asian Onion Relish
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Ingredients
  1. 1 C Yellow Slivered Onions About 1½” Long
  2. 1 C Purple Slivered Onions About 1½” Long
  3. 1 T Tamari
  4. 1 T Just Like Sugar Brown***
  5. 2 t Cider Vinegar
  6. 2 t Sesame Seeds
  7. 1 t Sesame Oil
  8. ¼ t Red Pepper Flakes
Instructions
  1. Cut both slivered onions and put into a small bowl.
  2. Mix tamari, cider vinegar, pepper flakes and Just Like Sugar until sugar is melted and well incorporated.
  3. Add sesame oil and mix again.
  4. Sprinkle sesame seeds onto onions, dress with liquid ingredients, and mix well.
  5. Refrigerate for at least several hours.
  6. 6 Servings
  7. 34 Calories, 1.0g Protein, 1.3g Fat, 5.1g Carbs, 1.1g Fiber, 4.0g Net Carbs
Notes
  1. For as little sesame oil as most recipes call for please, make sure it is 100% sesame oil and not mixed with some other seed oils which is definitely not cool.
  2. This is a pretty spicy little number but if you want even more add more red pepper flakes as appropriate.
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Keto Dilled Red Radishes

Keto Dilled Red RadishesKeto Dilled Red RadishesKeto Dilled Red RadishesKeto Dilled Red RadishesKeto Dilled Red Radishes.  I am in the process of adding new recipes for red radishes as potato substitutes and this keto dilled red radishes is a dilly. Yeah, I think I’m so funny.  Anyway, I used to make Dilled Celery Root which of course has its own unique flavor and I think red radishes make an even better sub for this vegetable dish because it has a more neutral flavor, is more akin to potatoes, and certainly looks more like little red potatoes.  I love celery root but for the average guy it is more difficult to work with and hey, everybody knows what red radishes are. The recipe is so easy it’s ridiculous so…if you like potatoes (and butter) you will love these.  At this point there is one other recipe using red radishes, Garlic Rosemary Roasted Radishes, and I hope you get the idea that for any other recipe on this site that uses daikon radishes (and there are many), you can sub red radishes.  One other note:  Red radishes take about one third the time to cook as daikons and when you are cooking for your hungry family, time means a lot.  In my opinion the very best pairing with these keto dilled red potatoes is Stuffed Shrimp though they go with pretty much anything.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Dilled Red Radishes
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Ingredients
  1. 1½ Lbs Red Radishes Or About 2-3 Bunches Or about 24 Large
  2. 6 T Butter
  3. 2 t Dried Dill
  4. Salt & Pepper
Instructions
  1. Cut radishes into quarters , bring to simmer, cover for about 8-10 minutes or until just fork tender.
  2. Drain until radishes are dry and the residual heat should do this in about 10-12 minutes.
  3. Heat butter to nearing brown, add radishes, and fry until radishes are beginning to brown.
  4. Sprinkle in dill and mix well.
  5. Salt & pepper to taste.
  6. 4 Servings
  7. 177 Calories, 1.0g Protein, 17.4g Fat, 5.1g Carbs, 2.4g Fiber, 2.7g Net Carbs
Notes
  1. You may think wow, this is a lot butter but the idea is not only to fry them in butter but also mash them with the butter for each bite. Oh Lordy.
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Keto Mushroom Grillades

Keto Mushroom GrilladesKeto Mushroom GrilladesKeto Mushroom Grillades

Keto Mushroom Grillades. Somewhere on this huge site I have a recipe for Low Carb Grillades Over Cheesy Cauliflower Grits and for this recipe I have subbed mushrooms for the beef.  Despite the list of ingredients, it is very easy to make, and is a terrific side dish to just about any meal. (Or meat).  I have not listed it with the cheesy cauliflower grits but if you want them, then by all means use them for a great meatless meal.  I most often eat a meat of some sort with dinner but that is totally up to you.  I consider cremini and portobello mushrooms as a good stand-in for meat so…please, use your own best judgment.  Speaking of meat (who me)?  If you don’t think a good steak (or chicken or pork) nestled on top of these keto mushroom grillades isn’t good~please, think again.  Be sure you get “fresh” creminis. The ones I bought were particularly small but as it turns out were the perfect size for the dish.  If they are “open” and the gills are black, they are well past any prime-time playing.  I guarantee that you don’t want to clean out the gills and you might as well buy portobellos.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Mushroom Grillades
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Ingredients
  1. 1½ Lbs Cremini Mushrooms Room Temperature
  2. 2 T Butter
  3. 2 T Olive Oil
  4. 1 C Slivered Onions
  5. 1 T Butter
  6. 1 T Olive Oil
  7. 1 C Celery Cut Thinly On The Diagonal
  8. ½ C Roasted Red Peppers
  9. 1 Can Diced Tomatoes
  10. 1 C Water (More As/If Needed)
  11. ¼ C Red Wine
  12. 1 T Crushed Garlic Paste***
  13. 1 T Beef Base
  14. 1 t Crushed Thyme
  15. 1 t Porcini Dust*** (Not Essential But Really Good)
  16. 1 t Pepper (I Used ½ t Chipotle Powder To Give It A Little Kick)
  17. ¼ C Green Onion Tops
Instructions
  1. Slice mushrooms rather thickish including the stems.
  2. Heat 2 T butter+2 T olive to brown and sear mushrooms quickly. Set aside.
  3. Turn down heat to low, add 1 T butter+1 T olive to pan, begin cooking onions & celery, and when translucent, add red peppers, diced tomatoes, wine, garlic, beef base, thyme, pepper, porcini dust (if using), and water.
  4. Turn heat to simmer, cover, and reduce until about half the liquid has evaporated.
  5. Add mushrooms and green onions to heat.
  6. 6 Servings
  7. 152 Calories, 3.1g Protein, 11.5g Fat, 7.3g Carbs, 2.9g Fiber, 4.4g Net Carbs
Notes
  1. I add a little orange pepper because I had it.
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Keto Rum Sticky Buns

Keto Rum Sticky BunsKeto Rum Sticky BunsKeto Rum Sticky BunsKeto Rum Sticky BunsKeto Rum Sticky Buns. You know, it has been many years (10 and counting) that I have been making keto~lowcarb foods for myself (and you of course) and many times it just takes the time to actually make and post a recipe.  That is not the case here.  Posting a recipe involves many steps~It is not just making it and until I got the perfect Keto Rum Caramel Sauce that would work for these keto rum sticky buns, I couldn’t make them.  Well, I have that perfect caramel sauce now so it’s katy-bar-the-door and these are spot, spot on.  I posted a recipe for Cinnamon Walnut Rolls in February of 2014 where I talked about rich rum sticky buns so you can see that it has taken me over 5 years to come up with what I call (at least for myself), the perfect keto rum sticky buns and all I can say is they are beyond fabulous.  There are probably infinitely more new desserts I could do with the sauce but when you feel you have reached the top, and this is it for me, I think maybe I should just stop.

Because they are indeed so rich I am doing the recipe for either 8 or 9 buns.  The caramel sauce is actually a fatbomb with zero carbs so put that in your pipe and smoke it and there are other things you can do with it like make Keto Pecan Pralines, use it as a dip for apples and…anything else that may come to your mind. The recipe for the caramel topping below is exactly ½ the Rum Caramel Sauce and my suggestion would be to make the whole recipe since you already know you can make a ½ recipe of the Pecan Pralines with left over sauce.  Lastly, I would like to say that these are a LOT EASIER than the recipe indicates and once you’ve made these keto rum sticky buns just once, you will understand what I am saying. They are not much more work intensive than any other rolls~they are just better.

For many other Carbalose Flour Recipes please see the All Things Carbalose informational page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Rich Rum Sticky Buns
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Caramel Topping
  1. ¼ C Butter
  2. ¼ C Heavy Cream
  3. 2 T Sugarfree Maple Syrup***
  4. 1 T Rum
  5. ½ t Vanilla Extract
  6. 6 T Just Like Sugar Brown***
  7. ⅔ C Un-Toasted Pecans (To Be Used Later)
  8. ½ t Butter (To Be Used Later)
Nut Filling
  1. ½ C Pecans
  2. ¼ C Just Like Sugar Brown***
  3. 1½ t Cinnamon
  4. ¼ C Soft 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 (Reserve 1 T)
  10. 2 T Heavy Cream
  11. 2 T Refined Coconut Oil (Un-Refined Is OK Too But Will Add What I Consider Too Much Coconut Flavor).
  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)
Caramel Topping
  1. This can and should be made a day or two in advance (for times sake). Be sure to hide it in the fridge or someone will get into it. Bring to room temperature the day of final assembly.
  2. In a small sauce pan barely, and I mean barely, melt butter, take off heat, add heavy cream, syrup, rum & vanilla.
  3. Begin mixing in Just Like Sugar 2 T at a time until all is incorporated.
  4. Bring to very slow simmer, stirring occasionally and cook for about 16-18 minutes. It will begin to darken and get a little thicker. The idea is to have an overall bubbling for the total cooking period.
  5. The color will start out very light, get darker with cooking, and then lighten again.
  6. Cool completely.
  7. It may seem thin but now just beat it for 3-4 minutes or so and it is ready to use. It will also thicken a little more as it sits. Remember when you were a kid and your mom made you beat fudge? Well, this is kind of like beating fudge except it doesn’t take as long. Refrigerate until ready to use.
Nut Filling
  1. Put pecans, cinnamon, and sweetener in small processor and grind until nuts are finely ground. Set aside. This can also be done a day or two ahead of assembly and trust me, it’s easier. I do mine the night before.
Bun 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 coconut oil to top of bloomed yeast.
  5. Beat egg, being sure to reserve 1 T and then 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 forming the rectangle to put into your pan it will then end up pretty much non-sticky. It's kind of like magic.
  10. Since you will be rolling this into a rectangle, place dough in a small bread pan, cover with film and let rise about 15-20 minutes.
Final Assembly
  1. Preheat oven to 350°.
  2. Begin bringing caramel sauce to room temperature.
  3. As lightly as is possible grease pan with ½ t butter. Evenly distribute ⅔ C un-toasted pecans (they will get roasty-toasty in the oven). Butter is to hold the pecans in place more than anything else as the buns will slip out with no help after baking.
  4. Invert dough onto bench floured countertop (or your trusty Silpat is perfect) and roll about 9” wide (for 8 rolls) or 10” wide (for 9 rolls) wide and about 14”-16" long.
  5. Brush reserved egg wash 1” around the perimeter of dough.
  6. Spread ¼ C butter on dough, (if you have a small off-set spatula this works perfectly) this time leaving it about ½” around perimeter. Don’t cover all the egg wash as this is your “glue”.
  7. Sprinkle nut filling evenly on butter and roll making sure the bottom is tightly glued.
  8. Again, if you use a Silpat you will not need any bench flour.
  9. Take log roll off Silpat onto a cutting surface and with seam down, gently slice log into 8 or 9 buns about 1” wide.
  10. Place cut buns evenly in pan over pecans if using an 10"pie dish and for 9 buns put them 3 to a row in 3 rows in an 8"x8" square pan.
  11. Cover and allow to rise for 15-20 minutes.
  12. Place buns in oven for 30 minutes.
  13. Invert onto serving dish and now the pecans will be on top.
  14. Allow to cool for 15-18 minutes.
  15. Dot each bun with about 1 T caramel sauce, allow to melt slightly, spread completely, and they are ready to serve.
  16. 9 Servings
  17. 342 Calories, 8.8g Protein, 31.4g Fat, 12.4g Carbs, 7.6g Fiber, 4.8g Net Carbs
  18. 8 Servings
  19. 386 Calories, 9.9g Protein, 35.4g 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 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. Nutritionals include all ingredients and I have given them for 8 buns and 9 buns, depending on the size and shape pan (10" round pie dish or an 8"x8" square pan) you may wish to use.
  4. You may have a bit of caramel topping leftover so...you can use it on lowcarb ice cream, throw in more pecans and make a few pralines or um, get out a spoon and have at it.
  5. Now I hear tell that bacon, caramel and pecans are terrific together so if you want to add a few bacon bits to the top of your buns, by all means, do it.
  6. Yes, they freeze beautifully but if you have a family, they won't make it to any freezer.
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Keto Blue Cheese Pork

Keto Blue Cheese PorkKeto Blue Cheese PorkKeto Blue Cheese Pork.  One of things I have learned over the years is that pork tenderloin is one terrific piece of meat and it is also often one of the most overcooked meats.  Now you can certainly eat pork the way you want to, but this keto blue cheese pork is an attempt to change your mind about overdone pork leather.  Any meat without much fat is going to cook quickly and pork tenderloin, as well as beef tenderloin, are perfect examples.  They have nearly no fat in which to bathe the meat so when overcooked it turns to…  Why do you so often see bacon wrapped beef tenderloin in a restaurant?  It’s to keep the meat, at least partially, surrounded by fat which is OK I guess but only if you like the flavor of bacon with steak which I do not.  Bacon is bacon and steak is steak.

“Pork, on the other hand, is cool. Farmers stopped feeding garbage to pigs decades ago, and even if you eat pork rare you’re more likely to win the Lotto than to contract trichinosis”. As said by the late great Anthony Bourdain.  As you can see, he advocated for underdone pork too.

That said, this is an extremely easy recipe assuming you have a good quality melty blue cheese and heavy whipping cream.  I personally think a large pork tenderloin will feed no more than 2-3 people so you may need to do a little adjustment here.  They have a tail which dwindles to nothing usable and for this recipe (excepting for children)  best to freeze the tail, use it in another recipe and buy a second tenderloin. Uh, that’s just my opinion.

If you prefer the flavors of Italy then my recipe for Italian Dipping Herbs works very well here too.  I ALWAYS have this herb combo on hand because I use it A LOT of it on pork chops covered in crushed garlic let alone its many other uses.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Blue Cheese Pork
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Ingredients
  1. 1½ Lbs or One Large Pork Tenderloin Room Temperature
  2. ¾ C Heavy Cream
  3. ¼ t Thyme
  4. ¼ t Sage
  5. ¼ t Cumin
  6. ⅛ t Chipotle Powder
  7. 1½ t Chicken Base***
  8. 1 T Butter
  9. 3 Oz Meltable Blue Cheese Crumbles
  10. ¼ C Minced Green Onions (Garnish)
Instructions
  1. Cut room temperature pork tenderloin into approximately 12-¾” 2 oz. medallions.
  2. Crumble blue cheese.
  3. Add heavy cream to medium sauce pan set on medium low, add thyme, sage, cumin, chipotle powder, and chicken base, & reduce to desired thickness.
  4. In separate large sauté pan, on medium-high heat, add butter & get to very brown.
  5. Add room temperate pork medallions, sauté no more than 1½ minutes, turn, and cook no more than 1½ minutes longer. (You may need to do this in two batches as you need to maintain the high heat in order not to end up "stewing" your meat.
  6. Plate medallions, top immediately with blue cheese and then dab with sauce.
  7. Garnish with green onions.
  8. 4 Servings
  9. 650 Calories, 56.2g Protein, 43.0g Fat, 1.0g Carbs, 0.2g Fiber, 0.8g Net Carbs
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Keto Creamy Dijon Chicken

Keto Creamy Dijon ChickenKeto Creamy Dijon Chicken is an easy piquant keto dish you can have on the table in less than 30 minutes. I used boneless skin-on chicken thighs because that’s how I roll but you will in all likelihood use boneless skinless thighs.  I love crispy chicken skin, and my butcher will take the bones out, so it’s what I most often ask for and parish the thought of that georgeous chicken skin going into dog food.  If it’s good for dogs it’s good for people.  This needs no breading of any kind so there isn’t even the prep of dredging your chicken in egg and pork rinds.  I don’t have any idea how many chicken recipes I have on this site, but it is a pot-load.  A few you might keep in mind could be:  Chicken Piccata  ~ Marriage Chicken ~ Kimchi Chicken Thighs and maybe even try your hand at some really easy Chicken Kiev.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Creamy Dijon Chicken
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Ingredients
  1. 4 Boneless Chicken Thighs-Room Temperature
  2. ⅔ C Heavy Cream
  3. ⅓ Water
  4. ¼ C Dijon Mustard
  5. 1 t Chicken Base***
  6. 2 t Olive Oil
  7. 2 t Butter
  8. 1½ t Dried Crushed Tarragon
  9. 1 Small Very Thinly Sliced Onion
  10. Freshly Ground Pepper
  11. 2 T Minced Green Onion Tops
Instructions
  1. Thinly slice onion and if you have a mandoline all the better.
  2. In a medium skillet, heat 1 t olive oil & 1 t butter over medium-low heat, add onions and sauté until beginning to turn golden brown.
  3. Whisk together water, cream, and mustard.
  4. Flatten thighs to an overall thickness.
  5. In a large skillet, heat 1 t olive oil & 1 t butter over medium-high heat, add chicken thighs, sauté until browned, turn, and finish cooking. Set aside.
  6. Add heavy cream mixture & chicken base to onions and begin to reduce to desired thickness.
  7. Plate thighs and top with creamed onions mixture.
  8. Top with freshly ground pepper.
  9. Sprinkle with green onions.
  10. 4 Servings
  11. 499 Calories, 28.3g Protein, 37.7g Fat, 1.9g Carbs, 0.5g Fiber, 1.4g Net Carbs
Notes
  1. It will not take long for the heavy cream mixture to thicken in light of the fact that the mustard is its own thickener. If you over-reduce it, just add a little more water.
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Keto Pickled Persian Cucumbers

Keto Pickled Persian CucumbersKeto Pickled Persian CucumbersKeto Pickled Persian CucumbersKeto Pickled Persian CucumbersKeto Pickled Persian Cucumbers.  It seems such a silly notion to put a recipe up for this but… there are so many people who miss the taste of sweetened pickles I thought I would do it anyway.  Persian cucumbers are much smaller than a regular cucumber, much more crunchy, and less likely  to give up much liquid.  They couldn’t be much easier to make and if you double the recipe you can jar them, refrigerator them, and have them ready to highlight a meal anytime as you can see in the bottom right picture to the right of the shrimp.

After 24 hours in the fridge they take on a nice curl and stay crunchy. They are pretty much like any other Asian dish as they are sweet, sour, salty, and bitter although I do not taste any bitterness which would probably come from the cucumbers?  If you plan on making extra then do not garnish with the sesame seeds until you finally decide how you will be eating these fabulous keto pickled Persian cucumbers and the longer they sit the better they get.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Pickled Persian Cucumbers
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Ingredients
  1. 1 Lb Persian Cucumbers (About 7-8)
  2. 1½ t Salt
  3. ½ C Sugarfree Rice Vinegar
  4. ½ C White Distilled Vinegar
  5. 3 T Just Like Sugar Brown***
  6. 1 t Tamari
  7. 1 t Sesame Oil
  8. 1 t Sesame Seeds
Instructions
  1. Slice cucumbers about ⅛" thick and if you have a mandoline (you should) they are quickly done and all the same thickness.
  2. Sprinkle salt on cucumbers and toss to distribute.
  3. Allow cucumbers to sit maybe 10-15 minutes.
  4. Mix vinegar, tamari, sesame oil, and Just Like Sugar & pour over cucumbers.
  5. Allow to sit an additional 5 minutes, stir, sprinkle with sesame seeds, and they are ready for service.
  6. 6 Servings
  7. 25 Calories, 0.2g Protein, 1.0g Fat, 3.5g Carbs, 1.7g Fiber, 1.8g Net Carbs
Notes
  1. If you don't happen to have sesame oil and although it contributes to the overall flavors, you can sub olive oil.
  2. The juice is so good that I actually ate them with a spoon so I could catch a little of it with every bite.
  3. Want a stronger Asian flavor? Add a dash of powdered ginger.
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Keto Pecan Pralines

Keto Pecan PralinesKeto Pecan PralinesKeto Pecan PralinesKeto Pecan PralinesKeto Pecan Pralines.  This was a long story so if you are interested in reading all of it please see the Rum Caramel Dip Sauce because this is an extension of that recipe.  Thus far, I have not gotten to the original goal of a Sugarfree Rich Rum Sticky Buns recipe…yet. It has been pushed aside until further notice. The original Caramel Dip is zero carb so the only carbs in this are from the pecans which of course only adds more fat too.  You only see 15 pralines on the pan because I only made half a recipe and I, uh, ate one before I got it down to begin freezing.  My last line will be:  Eat keto pecan pralines for health.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Pecan Pralines
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Ingredients
  1. ¾ C Just Like Sugar Brown***
  2. ½ C Butter
  3. ½ C Heavy Cream
  4. ¼ C Sugarfree Maple Syrup***
  5. 2 T Rum Or Brandy Rum Is Best And Liquor May Be Omitted
  6. 1 t Vanilla Extract
  7. 1½ C Small Chopped Pecans
Instructions
  1. Barely, and I mean barely, melt butter, take off heat, add heavy cream, syrup, rum (brandy) & vanilla.
  2. Begin beating in Just Like Sugar 2 T until all is incorporated.
  3. Bring to very slow simmer, stirring occasionally and cook for about 16-18 minutes. It will begin to darken and get a little thicker.
  4. The color will start out very light, get darker with cooking, and then lighten again after beating it.
  5. It may seem thin but just beat it for 3-4 minutes or so and it is ready to use. It will also thicken a little more as it sits. Remember when you were a kid and your mom made you beat fudge? Well, this is kind of like beating fudge except it does not take as long.
  6. Blend in pecans.
  7. Take about 2 teaspoons of the mix and place then on a film lined pan and when finished put in the freezer for 2-3 hours.
  8. They should easily peel off the film.
  9. Immediately put into a plastic baggie and put back in the freezer until ready to eat.
  10. 32 Servings
  11. 80 Calories, 0.5g Protein, 8.4g Fat, 0.8g Carbs, 0.5g Fiber, 0.3g Net Carbs
Notes
  1. Yes, they are ready to eat right out of the freezer.
  2. You could eat 3 of these puppies and still be < 1g carbs.
  3. 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.
  4. 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.
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Keto Korean Meatballs

Low Carb Korean MeatballsLow Carb Korean MeatballsKeto Korean Meatballs. So, these are kind of a combination of  plain ole meatballs coupled with a spicy Korean BBQ sauce.  The meatballs will stand alone but the addition of the BBQ sauce makes them to die for and all coming together to make a bunch of great lowcarb Keto Korean Meatballs. I pretty much always have the Korean BBQ Sauce in my fridge because I use so much of it dabbed on all kinds of things so at least for me these are easy easy easy and I bet they will be easy for you too. Try to remember a recipe is only a list of ingredients and directions to follow…or not…and to add to or subtract from the way you want a final product to taste.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Korean Meatballs
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Meatballs
  1. ⅔ Lb. 20% Ground Beef
  2. ⅔ Lb. Ground Pork
  3. ⅔ Lb. Ground Lamb
  4. 1 C Pork Rind Dust***
  5. 1 Egg
  6. ½ Medium Onion Minced
  7. ½ T Garlic Salt
  8. 2 t Salt
  9. ¾ t Pepper
Korean BBQ Sauce
  1. ⅓ C Finely Cut Green Onion Tops
  2. ¼ C Olive Oil
  3. ¼ C Minced Shallots
  4. 3 T Minced Cilantro
  5. 3 T Oyster Sauce
  6. 2 T Tamari
  7. 2 T Water
  8. 1½-2 T Just Like Sugar Brown*** (Or To Taste)
  9. 2 t Crushed Garlic***
  10. 2 t Powdered Ginger
  11. Pinch Red Pepper Flakes + More If Heat Is Wanted
  12. ¼ C Green Onion Tops (Garnish)
  13. ¼ C Minced Cilantro (Garnish)
Meatballs
  1. Have all ingredients at room temperature.
  2. Beat egg and add onions, salts & pepper.
  3. Sprinkle pork rind dust onto meats, add egg stuff and gently blend.
  4. Divide equally into 24-1½ oz meatballs.
  5. Sauté them 2-3 minutes per side on a medium heat in a large skillet.
Korean BBQ Sauce
  1. In small saucepan combine all ingredients and heat gently for about 5-8 minutes or until thickened just a little.
  2. It's now ready to serve with anything hot and if you want to use it as a dressing for a salad refrigerate for at least several hours.
  3. Plate meatballs and drizzle with sauce.
  4. Garnish with green onion tops and cilantro.
  5. 6 Servings
  6. 536 Calories, 32.0g Protein, 24.1g Fat, 4.6g Carbs, .8g Fiber, 3.8g Net Carbs
Notes
  1. All ingredients are included in nutritionals.
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Rum Caramel Dip Sauce

Rum Caramel Dip SauceRum Caramel Dip SauceRum Caramel Dip SauceRum Caramel Dip Sauce.  The first time I I tried testing this recipe I used Sugar-Free Maple Syrup but I wanted to see if I could make it without the maple syrup and using just water and maple extract. One of the things I love about testing a new recipe is when it comes out the way I think it should.  (And I have had my share of some dandy, expensive epic failures too).  I did try to make it with the water and yes, I failed~miserably~it curdled, you know like a broken sauce so…I had to go back to the sugar-free maple syrup.

Rum Caramel Dip SauceI think if you added pecans you could end up with some terrific Keto Pecan Pralines.  Just add pecans, put onto a papered sheet pan and refrigerate.  In fact when I am finished writing this I am going to just that and as you can see from the above link I have done just that.   I don’t have any idea how I come up with this stuff but I do and I am thankful.  I can’t guarantee results if you use anything other than Just Like Sugar Brown*** and it is the only sweetener I use besides EZ-Sweetz Liquid Sucralose*** and there is virtually no Sucralose in this rum caramel dip sauce. (it’s in the SugarFree Syrup).  These could probably be called a fat bomb as they don’t have any appreciable carbs in them. Of course I needed to taste them and um, they are incredible.  When I began testing this it was to make a new recipe for Rich Rum Sticky Buns. Had two sisters I met on a lowcarb cruise 4 years ago coming to visit from back East and one of them has a sweet tooth but doesn’t like to cook so the Sticky Buns were going to be for her. (So surprise Holly~no sticky buns).  I haven’t gotten that far as I became so enamored with the sauce I just decided to stop and pat myself on the back. I’ll get to those sticky buns…maybe…at some point.  The pralines may look sugared but rest assured. they are as smooth as a baby’s bottom and how could they not be?~they don’t have any sugar in them.  They were frozen in the picture and can be eaten right out of the freezer.  OK, so as of today May 19th, I have now made those Rich Rum Sticky Buns and they are absolutely out of this world good.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Rum Caramel Dip Sauce
Print
Ingredients
  1. ¾ C Just Like Sugar Brown***
  2. ½ C Butter
  3. ½ C Heavy Cream
  4. ¼ C Sugarfree Maple Syrup***
  5. 2 T Rum (Or Brandy) Rum Is Best
  6. 1 t Vanilla Extract
Instructions
  1. Barely, and I mean barely, melt butter, take off heat, add heavy cream, syrup, rum (brandy) & vanilla.
  2. Begin beating in Just Like Sugar 2 T at a time until it looks like the 2nd picture.
  3. Bring to very slow simmer, stirring occasionally and cook for about 16-18 minutes. It will begin to darken and get a little thicker.
  4. The color will start out very light, get darker with cooking, and then lighten again after beating it.
  5. Cool completely.
  6. It may seem thin but just beat it for 3-4 minutes or so and it is ready to use. It will also thicken a little more as it sits. Remember when you were a kid and your mom made you beat fudge? Well, this is kind of like beating fudge except it does not take as long.
  7. 16 Servings
  8. 85 Calories, 0.0g Protein, 8.7g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
  9. 12 Servings
  10. 113 Calories, 0.1g Protein, 11.6g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g 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. All I did to make those pralines was literally mix in chopped pecans, form, and drop onto a flat surface and freeze them. Yes, they freeze and can be eaten nearly right out of the freezer. If brought to room temperature they will become soft again so eat ‘em up fast.
  4. If you refrigerate it, (not necessary for immediate consumption) it will become more firm because of the butter so bring to room temperate before service and I imagine this will not last long with a family around anyway.
  5. The texture will be smooth as glass and literally melts in your mouth.
  6. Fabulous served with apple slices for a sweet treat after a satisfying keto~lowcarb dinner or ready for that sugar-free ice cream you make every once in a while.
  7. I have the 1968 edition of The Joy Of Cooking and there is a recipe for penuche which I used to make. This Rum Caramel Dip Sauce is reminiscent of that penuche minus the rum.
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Garlic Rosemary Roasted Radishes

Garlic Rosemary Roasted RadishesGarlic Rosemary Roasted RadishesGarlic Rosemary Roasted Radishes.  I have a lot of recipes using diakon radish as a fabulous potato substitute but for some reason no red radish recipes.  Red radishes are at least as easy to use and cook and are perfect for Garlic Rosemary Roasted Radishes.  I boil mine to get ahead of the roasting game but no matter what, they are going to lose some of their color.  I think these are a great accompaniment to a roasted rack of lamb but I didn’t have any lamb (I did the second time) so I did them with a big fat juicy pork chop topped with tons of what else…garlic and then sprinkled with my Italian Dipping Oil Herbs which I use and sprinkle on all kinds of things.  That other little smidgen of food on the plate is leftover Lemon Bacon Cabbage.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Garlic Rosemary Roasted Radishes
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Ingredients
  1. 1½ Lbs Smallish Red Radishes Or About 2-3 Bunches
  2. 3 T Olive Oil
  3. 1 T Garlic Paste***
  4. 1-2 t Dried Crushed Rosemary (Depending On Taste)
  5. Coarse Salt
  6. Fresh Pepper
Instructions
  1. Preheat oven to 450°.
  2. Cut radishes in half. If some are larger slice them in quarters.
  3. Bring pot of water to boil, turn down to simmer add radishes, cover and cook 8-10 minutes or until fork tender.
  4. Drain until radishes are dry and the residual heat should do this in about 10-12 minutes.
  5. Add olive oil to radishes and toss to cover.
  6. Spread out on foil lined pan cut side up, salt liberally, and bake 15 minutes.
  7. Add garlic and rosemary to radishes, toss again and bake 5 minutes longer.
  8. Serve with lots of freshly ground pepper.
  9. 4 Servings
  10. 111 Calories, .9g Protein, 10.6g Fat, 4.4g Carbs, 1.7g Fiber, 2.7g Net Carbs
Notes
  1. Most of us think of radishes as a bit peppery but after cooking they will be slightly rosy in color (yes, they lose their bright red color) and quite mild in flavor.
  2. Serve these radishes in place of potatoes anytime, anywhere.
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Lemon Bacon Cabbage

Lemon Bacon CabbageLemon Bacon CabbageLemon Bacon Cabbage.  This is such a ridiculously easy recipe that I am a bit reticent to even put it up but…I’m doing it anyway. Please do take the time to drain your cabbage before adding it to the heavy cream as it will end up taking more time to reduce before eating as there is no cheese added to tighten it.  Piquant, bright, creamy, and dreamy might be a good description.  Goes with just about any meat dish but is particularly good with pork.

For some other terrific cabbage recipes please see German Red CabbageEthiopian CabbageBaked Cabbage Steaks,  and  Cheesy Creamed Cabbage.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Lemon Bacon Cabbage
Print
Ingredients
  1. 1 Large Head Cabbage (12-14 Cups)
  2. 1 C Heavy Cream
  3. ½ Lb Cooked & Crumbled Bacon
  4. ¼ C Lemon Juice
  5. 1 T Chicken Base***
  6. Pepper
Instructions
  1. Bring large pot of salted water to boil.
  2. Sauté bacon, drain and crumble. Save grease for other applications.
  3. Chop cabbage head into smallish pieces, turn down heat, add to water and simmer for about 10 minutes or until tender.
  4. Drain cabbage well.
  5. Heat heavy cream and add crumbled bacon reserving 2 T as garnish.
  6. Add chicken base, & lemon juice and simmer until just beginning to thicken.
  7. Add cabbage, mix, and heat thoroughly.
  8. Plate, grind on pepper to taste, and garnish with reserved crumbled bacon.
  9. 8 Servings
  10. 211 Calories, 4.3g Protein, 16.9g Fat, 9.1g Carbs, 3.6g Fiber, 5.5g Net Carbs
Notes
  1. Salting the water will help draw out some of the water in the cabbage.
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Zaatar Yogurt Dip

Zaatar Yogurt DipZaatar Yogurt DipZaatar Yogurt Dip …with Mint. I eat this certainly more than from time to time and it is a knockout for breakfast, so sorry, I have never put it up as a recipe.  I will use any excuse to use za’atar and this simple Zaatar Yogurt Dip is one of mine (excuses).  I call this a yogurt dip but you will seriously either need to get a very thick yogurt or simple make your own.

I do not advocate any of the commercial yogurts because they have thickeners and stabilizers in them.  I do make my own Strained Yogurt but as I have gotten older I have begun mostly using Karoun Kefir Cheese Labne.  I can only tell you how fabulous it is …you will actually need to buy it to try it.  I guarantee you will never go back no matter how you eat yogurt.  Does it have things in it that my yogurt doesn’t have?  Yes, maybe one or two, but the bottom line is that it has a very high fat content with a lower carb count.  The Aleppo pepper in the ingredients list is something I use a lot and is not listed in the recipe card. If you have it, please use it. The picture of the White Mountain Bulgarian Yogurt is an exception and if you want the absolute best yogurt you have ever tasted this is it.  Comes in a glass jar, is made with whole milk, with no fillers or thickeners of any kind and the only other ingredients are (4) four live cultures.  I don’t think it is suitable for this recipe because it is not strained and would be too liquidy with the added lemon juice in this particular zaatar yogurt dip but I do make Doogh with it.

Like za’atar and want more?  Chicken With Sumac & Za’atarEggplant SoupZa’atar Salad,  and Za’atar Sumac Eggplant.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Zaatar Yogurt Dip
Print
Ingredients
  1. 1 C Good Quality Thick Yogurt
  2. 1 T Za’atar (Divided) + More To Taste
  3. ¼ t Garlic Paste
  4. ½ T Dried Mint
  5. 1 T Lemon Juice
  6. ½ t Salt
  7. ¼ t Pepper (If Not Using Aleppo Pepper)
  8. 2-3 T Olive Oil To Drizzle
Instructions
  1. Mix yogurt, garlic, lemon juice, and ½ T za’atar until smooth.
  2. Smear on plate, sprinkle with salt, mint, rest of za’atar, and Aleppo pepper (If using).
  3. Drizzle on olive oil.
  4. Serve with cucumber coins, Kalamata olives, or any other low carb vegetables.
  5. 4 Servings
  6. 193 Calories, 2.1g Protein, 20.0g Fat, 2.7g Carbs, 0.2g Fiber, 2.5g Net Carbs
Notes
  1. Best refrigerated for several hours before service.
  2. Perfect as side sauce with rack of lamb or chicken.
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Keto Zaatar Salad

Keto Zaatar SaladKeto Zaatar SaladKeto Zaatar Salad.  Many times it is not a recipe per se that is from a particular region of the world, but the spices that go into it that make it.  If you knew just some of the main Middle Eastern spices, tasted this, you might guess the salad came from somewhere in Africa or the Middle East.  In this case it is the za’atar that gives it away.  Yes, it is a spice blend but it is also a condiment on every table.  It is dipped into and sprinkled on everything.  It is also baked into breads, put into dips and sprinkled on eggs, and used as a rub on meats. Sumac is another oft used Middle Eastern spice.  It is a beautiful dark red in color with the taste of a kind of tart lemon.  Black seeds (Nigella Sativa) and not to be confused with black sesame seeds, are another to die for condiment on African and Middle Eastern tables and if you happen to have them they are perfect sprinkled on this salad. Pine nuts are a symbol of love and care for the people being fed as well as showing that the husband is capable of caring for his family.  Yes, pine nuts are expensive all over the world.  I try to eat zaatar 4-5 times a week and this keto zaatar salad is only one of them.  I most often put in on eggplant.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Zaatar Salad
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Ingredients
  1. 4 C Chopped Lettuce (Your Choice & Mix & Match If/As Desired)
  2. 1 C Fresh Diced Tomatoes (About 2-3 Romas)
  3. 1 C Diced Cucumbers
  4. ½ C Thinly Sliced Red Onion
  5. 1 T Dried Mint
  6. ¼ C Olive Oil
  7. ¼ C Lemon Juice
  8. 2 Tablespoons Za’atar
  9. 1 T Crushed Garlic***
  10. 4 t Aleppo Pepper (If You Happen To Have It)
  11. 4 t Pine Nuts For Garnish (If You Happen To Have Them)
Instructions
  1. Place the first 5 ingredients in a large salad bowl (romaine through mint) and toss.
  2. Squeeze lemon juice & olive oil into a small bowl.
  3. Add garlic paste, 1½ T za’atar and whisk briskly.
  4. Drizzle salad with dressing mixture, then sprinkle with more za’atar, Aleppo pepper, & pine nuts.
  5. 4 Servings
  6. 162 Calories, 1.7g Protein, 15.2g Fat, 7.4g Carbs, 2.8g Fiber, 4.4g Net Carbs
Notes
  1. There are zero carbs in Aleppo peppers and pine nuts will only increase the fat as there are 92g fat per cup. Yikes.
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Keto Caramelized Vietnamese Chicken

Keto Caramelized Vietnamese ChickenKeto Caramelized Vietnamese Chicken.  I have done this with boneless skin-on chicken thighs which are my favorite parts of a chicken but any part(s) will work.  I can easily bone my own thighs because I want the skin on but it’s totally not necessary.  I also shop in a grocery that will de-bone them for me at no extra charge so to save work I am now having that done.  Bottom line:  You want skin-on thighs and it does not matter if the bone is still in.

This keto caramelized Vietnamese chicken is a pretty good example of what Asians call balanced as it is, salty, sour, sweet, and spicy yet, it is very easy to make and fun to eat.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Caramelized Vietnamese Chicken
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Ingredients
  1. 8 Chicken Thighs Brought To Room Temperature
  2. 1 Large Thinly Cut Lightly Caramelized Onion
  3. 1 T Olive Oil
  4. ½ C Water
  5. 4 t Garlic Paste***
  6. 1 T Powdered Ginger
  7. ½ C Just Like Sugar Brown***
  8. 3 T Sugar Free Rice Wine Vinegar
  9. 2 T Fish Sauce
  10. 1 T Minced Pickled Jalapeno Pepper +1 t Juice
  11. ½ C Cilantro For Garnish
Instructions
  1. Preheat oven to 450°.
  2. Put room temp. chicken thighs in large glass baking dish and cook about 40-45 minutes or until skin is very dark brown and crispy.
  3. Add olive oil to small pan on low heat, add onions and cook to a light golden brown. (About 25-30 minutes).
  4. Add rest of ingredients down to cilantro to a small saucepan and simmer about 5-10 minutes or until just slightly beginning to thicken. You can always add more water.
  5. Add onions to sauce.
  6. Spoon sauce on each thigh and garnish with cilantro.
  7. 8 Servings
  8. 280 Calories, 19.6g Protein, 20.0g Fat, 3.0g Carbs, 0.3g Fiber, 2.7g Net Carbs
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Keto Crack Pie

Keto Crack PieKeto Crack PieKeto Crack Pie or maybe we should call this Keto Crack Pi. You know, I have so many keto~low carb~diabetic friendly recipes on this site that it is now fun to take some ridiculously high carb dish and ketofy it and this is one of them.  I was watching a series on Netflix called Chef’s Table and two of the (many-30?) chefs highlighted are David Chang & Christina Tosi.  If you want the whole story you will have to watch it on Netflix but I will say the whole series has been an absolute knockout.  Does Keto Crack Pie taste like the famous Momofuko or Milk Bar crack pie?  I don’t know because I have never had it for comparison but as far as keto goes this is good and I mean really good and it takes such a small piece to satisfy any sweet tooth.  From some of the reviews of the Original Milk Bar Crack Pie people say it is ridiculously sweet so I have toned that down but the essence is still there. Before I could even think about trying to make this I had to get coconut milk powder to replace regular milk powder which I wouldn’t use in a million years.  Good heavens, by adding water it’s like drinking a candied broth.  About the only things my Keto Crack Pie have in common with the original are egg yolks, butter, heavy cream, and vanilla extract.

I did not do well with dinner the day I made this.  As soon as I had taken the pics I could use, I ate that piece of pie.  It was about 1:30 in the afternoon and the stupid thing was so darned good and beyond my expectations that…I ate another piece and boom~I was a goner.  Had a glass of wine and called myself good to go with…no dinner.

How it looks and tastes:  I hope you can see how it looks. Color is a bit darker that a pumpkin pie. The filling is a very intense brown sugar flavor and not too unlike my Walnut Pecan Tart but maybe “lighter”?  I guess my best description can only be~heavenly.  Oh, did I mention, it’s easy?  Yeah well, it’s easy too. Update:  After having been in the refrigerator a little over 24 hours the pie has become very dense and not too unlike a thick New York Cheesecake.  Still tastes like a seriously rich and fabulous caramelly brown sugar pie.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Keto Crack Pie
Print
Crust
  1. 1 C Almond Flour
  2. ⅓ C Ground Pecans
  3. 3 T Just Like Sugar Brown*** (For Paleo) Or 5 Drops Liquid Sucralose***
  4. ¼ C Melted Butter
Filling
  1. ½ C Softened Butter
  2. ⅔ C Just Like Sugar Brown***
  3. 3 Drops Liquid Sucralose*** (Just Omit To Keep it Paleo)
  4. 2 T Coconut Milk Powder
  5. ½ C Heavy Cream or Coconut Cream (Paleo)
  6. ¾ t Vanilla Extract
  7. 4 Room Temperature Egg Yolks
Crust
  1. Preheat oven to 350°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and Just Like Sugar Brown and process until pecans are ground.
  4. Add pecan mixture to almond flour and mix in melted butter.
  5. Press into an 8" glass pie dish. Blind bake crust 12-15 minutes at 350° and then “tamp down” as it will puff up. Return to oven for about 5 additional minutes or until it starts to just turn slightly brown.
  6. Cool Crust Completely
Filling
  1. Cream butter and coconut milk powder, mix in heavy cream, vanilla extract and Sucralose (if using).
  2. Slowly add Just Like Sugar.
  3. Add egg yolks all at once and mix just to blend.
  4. Mixture will be very thick, almost like a mousse.
  5. Spread evenly into cooled baked crust.
  6. Don't open the oven door until you are ready to take out the pie.
  7. Bake 17-18 minutes, turn down oven to 300° and bake another 8-10 minutes or until very puffy and light crusty brown on top. Turn off oven, leaving pie in for 5-10 more minutes. Don't worry it will collapse as it cools.
  8. Cool completely and refrigerate at least a couple of hours. If you can leave it alone, overnight is even better and uh, good luck on that one.
  9. 8 Servings
  10. 369 Calories, 5.2g Protein, 37.4g Fat 4.5g Carbs, 2.0g Fiber, 2.5g Net Carbs
Notes
  1. The original pie is dusted with powdered sugar and I just used a little bit (about ½ t) of the coconut milk powder.
  2. I have now made this pie for a second time using coconut cream and although it is good, the heavy cream wins-hand down.
  3. 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.
  4. 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.
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Low Carb Black Beanless Soup

Low Carb Black Beanless SoupLow Carb Black Beanless SoupLow Carb Black Beanless Soup.  Finding myself a bit under the weather and not wanting to come up with a dinner, I decided to try to come up with a new soup.  Whoever knows what appeals to someone who is miserable but black bean soup came to mind and the idea of my having black beans, or any other beans for that matter was a joke but I wanted something with a strong cuminy flavor.  I already had all the common vegetables in the fridge so…I got them out and started this so easy low carb black beanless soup recipe.  If I had half a brain the day I did this I would have put some shredded pork into it but since the brain had gone missing, I missed my opportunity.  It is however something I would highly recommend and will not add any carbs. Not many calories but the flavor is…terrific.

This is going to make a pot-load of soup so either make ½ the recipe or make it for a large crowd.  Remember, I made this because I was sick and going to eat it for more than several days and…I only made a ½ recipe.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Black Beanless Soup
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Ingredients
  1. 4 Slices Bacon (About ¼ Lb) Sautéed & Crumbled (Reserving Bacon Grease In Pan)
  2. 2 C Riced Cauliflower
  3. 1 C Finely Chopped Celery (About 2 Large Ribs)
  4. 1 C Finely Chopped Red Pepper
  5. ½ C Finely Chopped Onion
  6. ½ C Finely Chopped Carrot (About 1 Small)
  7. 4 C Water (Or Chicken Stock)
  8. 1 T Chicken Base***
  9. 1 T Cumin + More To Taste
  10. 1 T Pickled & Chopped Jalapenos
  11. 1 T Pickled Jalapeno Juice
  12. 2 t Crushed Thyme
  13. One Can Small Diced Tomatoes
  14. 1 Sliced Avocado (Garnish)
  15. Green Onion Tops (Garnish)
  16. Lime Wedges (Garnish)
  17. Cilantro (Garnish)
  18. Dollop Crème Fraiche Or Sour Cream (Optional As Garnish)
  19. Freshly Ground Pepper
Instructions
  1. In a large pot sauté bacon, remove, reserving grease.
  2. Add celery, red peppers, onions, carrots, & thyme and sauté 8-10 minutes.
  3. Add water, chicken base, (or stock) riced cauliflower, cumin, jalapenos & juice, and the juice from the tomatoes + ½ of the tomatoes, reserving the rest.
  4. Bring to simmer and cook until vegetables are soft.
  5. Take out about ½ of the vegetables, add back bacon, and with a stick blender, blend until mostly pureed. Add back vegetables and reserved diced tomatoes, bring to temperature, and garnish as desired.
  6. 8 Servings
  7. 65 Calories, 3.5g Protein, 2.6g Fat, 7.1g Carbs, 2.2g Fiber, 4.9g Net Carbs
Notes
  1. For added fat, drizzle a little olive oil over soup.
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Low Carb Coffee Laced Chocolate Cake

Low Carb Coffee Laced Chocolate CakeLow Carb Coffee Laced Chocolate CakeLow Carb Coffee Laced Chocolate Cake.  No, not a coffeecake,  a low carb coffee laced chocolate cake with a coffee whipped cream icing.  I made a high carby version of this cake for many years but that all stopped abruptly when 9½ years ago I was handed the diagnosis of diabetes and life was suspended…for about a day.  I am so lucky to have worked in kitchens all over the country and coupled with my (at the time) knowledge of what the Atkins Diet had been back in the 70’s (I lived it) I have been able to pull this website together with over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes.  I have mostly chosen to concentrate on things not related to desserts but this cake is so good and so easy I have decided to post it and yes, I do have other desserts and here are just three:  Pecan Sandy BarsCinnamon Flan, and Butter Pecan Mousse which actually tastes exactly like the ice cream of the same name.

Anyway, I digress.  This is a super easy cake to make assuming you have the ingredients.  I used to make this in round pans with the frosting in between split layers but again, for ease I have put it into a square pan and only frosted the top. You may do it as you wish.

I want to take a minute to remind you that if you are going to do much baking, it is important to use professional pans.  I use the pan sizes listed here and they are one of the best kitchen and baking investments you will ever make. If, you decide to test some of the baked items on this site by making a ½ recipe here is a little trick and um yes, I do it all the time.  Example: If a recipe calls for a 10”x10” Pan which has 100sq” then the half pan would be the 7”x7” at 49sq”

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Chocolate Coffee Cake
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Cake
  1. 2 C Finely Shredded Zucchini
  2. ½ C Coconut Flour
  3. ½ Cup Cocoa Powder
  4. 1½ C Just Like Sugar Brown***
  5. ¼ C Hot Water
  6. 2 t Coffee Powder
  7. 2 t Baking Powder
  8. ¼ C Melted Butter
  9. ¼ C Melted Coconut Oil
  10. 4 Eggs
  11. 2 t Vanilla
  12. ¼ C Sour Cream
Topping
  1. ½ C Heavy Whipping Cream
  2. 1 t Vanilla Extract
  3. 2 Drops Liquid Sucralose*** (Or Sweetener of Choice)
Instructions
  1. Preheat oven to 350°.
  2. Mix coconut flour, cocoa, and baking powder.
  3. Beat eggs, sour cream, coconut oil, and butter.
  4. Mix hot water with coffee powder.
  5. Beat in Just Like Sugar Brown, vanilla, and coffee water until well blended and mix into dry ingredients.
  6. Quickly stir in zucchini and pour into a buttered 8”x8” pan.
  7. Bake for about 35-40 minutes or until toothpick inserted in center comes out cleanly.
  8. Cool completely.
  9. Whip cream, add vanilla extract and sweetener and top cake.
  10. Dust with a bit more coffee powder.
  11. 12 Servings
  12. 183 Calories, 4.0g Protein, 15.9g Fat, 6.5g Carbs, 3.4g Fiber, 3.1g Net Carbs
Notes
  1. Don't dilly dally around after you have added the zucchini. Get it into your pan and into the oven quickly.
  2. If your zucchini begins to give up some of it's liquid after you have grated it, then squeeze it as best you can before adding it to the cake batter. I just wait to grate mine until I'm ready to fold it into the batter.
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Low Carb Chicken Soup

Low Carb Chicken SoupLow Carb Chicken Soup. There is not anything much more satisfying than a bowl of low carb chicken soup after a hard day’s work and this will not disappoint.  It’s hearty, stick to your ribs, has all the flavors, and none of the carbs, and made rich with the addition of heavy cream.  This has been a restaurant trick for a long time but I think because of the fat fear mongering that is going on to this day, people have been afraid to use it and happy to not think about it when served in a restaurant.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Chicken Soup
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Ingredients
  1. 1 Whole Poached & Pulled Chicken (Or Pulled Cooked Rotisserie Chicken)
  2. 3 T Butter
  3. 1 Cup Sliced Mushrooms
  4. ⅓ C Water (Or Chicken Stock)
  5. 1 C Diagonally Thinly Cut Celery
  6. ½ C Finely Chopped Carrot (Mostly For Color)
  7. ½ C Finely Chopped Onion
  8. ⅓ C Chopped Roast Red Pepper
  9. 2 T Green Onion Tops
  10. 2 T White Wine
  11. 1 t Poultry Seasoning
  12. 2 t Chicken Base***
  13. 2 C Heavy Cream
  14. 3 C Water (Or Chicken Stock)
Instructions
  1. In large pan, sauté mushrooms in 2 T butter. Set Aside.
  2. Melt last 1 T butter, add liquid, wine, carrot, onion, celery, chicken base, & poultry seasoning and cook until tender 5-7 minutes. Add more stock as necessary.
  3. Add roasted red pepper, green onion tops, mushrooms & heavy cream and bring to simmer.
  4. Add chicken & dumplings and simmer until hot.
  5. Thin with liquid (stock) as necessary.
  6. Serve with lots of freshly cracked pepper.
  7. 8 Servings
  8. 312 Calories, 3.2g Protein, 29.6g Fat, 2.7g Carbs, 0.8g Fiber, 1.9g Net Carbs
Notes
  1. If using a commercial chicken stock only add chicken base to taste as the stock will probably have lots of salt.
  2. Now that you have the basic recipe you can delete and/or insert you own herbs to suit your tastes.
  3. And oh yeah, leftover frozen turkey works just as well for this dish.
  4. If you poach and pull 2-3 chickens at once you will save a lot of time when next you want to make this or any other dish calling for pulled chicken.
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Low Carb Crispy Pork Belly

Low Carb Crispy Pork BellyLow Carb Crispy Pork BellyLow Carb Crispy Pork BellyLow Carb Crispy Pork BellyLow Carb Crispy Pork Belly. When eating keto or zerocarb actually leads to crunchy. Oh, I don’t mean a bit of crunch, I mean probably the crunchiest food on earth-Pork Skin. The first time I ever had this most exquisite of foods was about 30 years ago.  We were on Vancouver Island in the Chinatown area of Victoria and ducked into some funky little hole in the wall restaurant.  You know how it is, nobody speaks English, I’m just trying to find out what this pork belly stuff is before I order some of it.  One thing led to another and with zero understanding of what I was ordering, I pulled down my pants, took a chance, closed my eyes, and ordered it anyway.  I am here to tell you that to this day I have never had anything that compared to that first bite of low carb crispy pork belly.  I truly thought if there was a heaven, I had just entered the kingdom.  So…life happens and though from time to time I would try to find this pork belly again, I never did until one day…I decided to make my own. 

Now I have had and made my own chicharrones but they are not the same.  They are of course fabulous in their own right but absolutely not the same as a low carb crispy pork belly even though they are both made with the same product.  Since I had come up with my own Low Carb Hoisin Sauce a while ago this had been percolating and I have had it more than a couple of times now.  Because I can, I serve it with hoisin but I wanted to not only make it very easy for you but to also give you the authentic Chinese version which is the easiest way imaginable.  And this is maybe one of the best things of all here:  These succulent little bits of goodness can be…gasp…eaten with your fingers. If you don’t have the same Norpro tenderizer I have then you can use a fork to pierce the skin and it will just take a bit more time and elbow grease and some say you don’t even need to pierce the skin.

I have shown it with 3 pieces as an appetizer and 6 pieces as a dinner.  If you think you can eat more than 6 pieces, I would advise trying 6 pieces to begin with and then going for more.  It is tempting to eat more but an hour or two later they will sneak up on you and you will feel full beyond belief.  I mean let’s face it, you will be eating nearly all fat.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Crispy Pork Belly
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Ingredients
  1. 1½ Lb Slab Of Pork Belly (I Get Mine In A Vietnamese Grocery)
  2. ½-1 t Five Spice Powder
  3. ½-1 t Salt
Instructions
  1. With skin up and using the tool shown or a sharp fork, pierce the skin many times.
  2. Turn belly skin side down and score into what will be 24 pieces. Not only does scoring aid in portion control, (who needs that anyway)? It also keeps it from humping or twisting.
  3. Mix, spread, & rub salt & powder into cuts over bottom only of belly.
  4. Make an envelope out of foil and place belly skin side up inside. DO NOT COVER.
  5. Making sure skin is dry, dry, dry, put into refrigerator, again uncovered, for 24 hours. You may sprinkle salt on the top for drying but it is not necessary.
  6. When ready to begin cooking put belly on counter for 2-3 hours and bring to room temperature.
  7. Heat oven to 450°.
  8. Place belly into oven for 35 minutes and DON'T open the door.
  9. Turn down heat to 350° and continue cooking for another 30-40 minutes. Again DON'T open the door.
  10. Turn off oven and leave belly alone for another 15 minutes.
  11. Remove from oven and with skin side down and using a large knife, (chef's knife is best) begin cutting through the scores and into the skin. You are going to need a little pressure to push through the crispy skin.
  12. 8 Servings As Appetizer
  13. 240 Calories, 13.0g Protein, 21.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
  14. 4 Servings As Dinner
  15. 480 Calories, 26.0g Protein, 42.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. Don't go nuts with the five spice powder or salt. A little dab will do ya.
  2. If by some chance the skin is not totally crispy don't worry as all is not lost. You can turn on the broiler and broil for 1-2 minutes but be careful because at this point it is easy to scorch it.
  3. The belly available to me is very thin skinned so if all you can get is a thicker skinned belly then I would add 5-10 minutes of cooking time.
  4. Of course you can use a larger slab of belly for more people.
  5. If you think you want the Norpro tenderizer, I ordered it through my local hardware store for $7.00. Not a well know item but I think most any hdwe. store can order it for you.
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Low Carb Roasted Tomato Bisque

Low Carb Roasted Tomato BisqueLow Carb Roasted Tomato BisqueLow Carb Roasted Tomato Bisque. Not much food evokes the memories of childhood better than tomato soup and low carb roasted tomato bisque will do the trick. That little blob of white in the soup is Crème Fraîche because I had it and a dollop of sour cream does the trick too.  One of the nice things about this low carb roasted tomato bisque is the way you can “soup” it up.  It can be plain Jane or you can add herbs and spices for a variety of different flavors.  Have it plain the first day and with basil or Italian Herbs with garlic the next. There are unlimited possibilities.

See that little hank of green stuff?  I was in the produce department at my local grocery and my friend David was trimming the tops off the fennel into a a box so, I ask him if I could have a little of the gargage.  He looked me straight in the eye and said “Deborah, call it what it really is and by its proper name.  We call it compost.”  So there it is, my soup is garnished with “compost”… and it was delicious.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Tomato Bisque
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Ingredients
  1. 1 C Finely Chopped Onion
  2. 1 C Finely Chopped Carrot (About 1 Medium)
  3. 1 C Finely Chopped Celery (About 1 Large Rib)
  4. ¼ C Butter
  5. 4 C Water
  6. 1 T Chicken Base***
  7. Two Cans Diced Fire Roasted Tomatoes
  8. ½ C Heavy Cream
  9. Freshly Ground Pepper
  10. 8 T Olive Oil
  11. Parmesan Cheese (Optional As Garnish)
  12. Dollop Crème Fraiche Or Sour Cream (Optional As Garnish)
Instructions
  1. Add butter to pot, melt, add all vegetables, and sweat for about 8-10 minutes.
  2. Add water & chicken base, cover and simmer until vegetables are soft.
  3. Add tomatoes and heat.
  4. With an immersion blender, whiz until smooth, add heavy cream and bring to temperature.
  5. Drizzle 1 T olive oil each cup soup and garnish as wanted.
  6. 8 Servings
  7. 263 Calories, 1.1g Protein, 25.8g Fat, 6.7g Carbs, 2.2g Fiber, 4.5g Net Carbs
  8. 6 Servings
  9. 350 Calories, 1.5g Protein, 34.4g Fat, 8.9g Carbs, 2.9g Fiber, 6.0g Net Carbs
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Keto Lemon Bacon Scallops

Low Carb Lemon Bacon ScallopsLow Carb Lemon Bacon ScallopsLow Carb Lemon Bacon ScallopsLow Carb Lemon Bacon ScallopsKeto Lemon Bacon Scallops.  If there is one driving force in any restaurant, it is to get and keep repeat customers by making drool worthy food which will bring them back with the memory of that food.  These keto bacon lemon scallops are one of those foods and yes, they are truly drool worthy, extremely easy to make and easy to impress with.  I have listed them as an appetizer and 5-6 of them make a terrific lowcarb keto dinner.

Here in Portland, OR I have had more than several restaurants that have done this to me and guess what.  I return-again and again and again.  In my case it is usually a sauce that goes with a steak.  Of course it’s not the steak that’s memorable but the sauce that showcases the steak and maybe think a simple Béarnaise or a lemony Buerre Blanc.  The next time I return they have some equally different sauce and I am hopelessly hooked.

I showed you the label from my scallops packaging because I always find it rather amusing that I live on the Left Coast and (all) the scallops here come from the East Coast and if I were to eat totally locally, I would never get these succulent morsels of delight.

An important note about scallops:  Don’t be afraid to ask if they are DRY or “soaked” (wet) because it makes all the difference in the world.  Yes, they are expensive, but DRY scallops are the only thing to buy. Soaked, as denoted by the name, have been subjected to sodium tripolyphosphates (STTP) for several reasons but the biggie is additional profit. Scallops are naturally about 75% water by weight and by adding an additional 10%-12% water & chemicals, at least to this person’s senses, is out-and-out cheating let alone rendering them uselessly mired in a milky water and which makes them impossible to sear.  I don’t know about you but I am not interested in paying $20.-$25. per pound for water and chemicals.  The same goes for most commercial chicken.  It has also been injected with sodium tripolyphosphate, is watery, and can’t be fried very successfully as it sputters and spatters when the water hits the hot frying oil.  If you are interested, here is a good read about Sodium Tripolyphosplates and how you may be being cheated.  It may not be much in one little shrimp or one little scallop but when taken in the totality of the whole of the fishing, ham and poultry industries it is probably in the billions of dollars per year. Scary.

Lastly, I would advise always buying fresh, never frozen, scallops because freezing and thawing will form ice crystals drawing out natural liquids and make them difficult to cook properly.  Nature has a way of taking care of itself, if left to its own devices, and freezing them is not natural.  Buy what you need and don’t ever freeze them.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Lemon Bacon Scallops
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Ingredients
  1. 8-12 Room Temperature Large Scallops Or About 1 Lb.
  2. 1 T Butter
  3. 4 Slices Cooked & Crumbled Bacon (Save Fat For Another Use)
  4. ½ C Heavy Cream
  5. 2 T Lemon Juice
  6. 2 T Parmesan Cheese
  7. 1 T Dried Chives (Yes, Fresh Are Terrific Too)
  8. 1½ t Chicken Base*** (Your Salt)
  9. 4 Thinly Cut Lemon Slices
  10. Freshly Ground Pepper At Service
Instructions
  1. Cook and crumble bacon. Set aside. (Save Fat For Another Use)
  2. Bring butter to beginning to brown in a hot sauté pan, place scallops in butter, and depending on size, sear about 1½-2 minutes without moving them.
  3. Turn, sauté another 1½-2 minutes, and immediately plate with a slice of lemon.
  4. Turn down heat, add heavy cream, lemon juice, chives, bacon, & chicken base and reduce slightly.
  5. Mix in Parmesan cheese.
  6. Drizzle sauce over scallops and serve with freshly ground pepper.
  7. 4 Servings
  8. 241 Calories, 11.7g Protein, 19.2 Fat, 1.7g Carbs, 0.g Fiber, 1.7g Net Carbs
Notes
  1. Make sure you have everything ready, including the bacon, as this goes very quickly.
  2. If you are using larger scallops then two per person might be enough (As an appetizer). I am a piggy when it comes to scallops so I ate three of them. As you can see in the dinner pic I scaled down to five because I also ate other things with them and yes, of course they make a drool worthy dinner too.
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Low Carb Cilantro Lime Dressing

Low Carb Cilantro Lime DressingLow Carb Cilantro Lime DressingLow Carb Cilantro Lime DressingLow Carb Cilantro Lime DressingLow Carb Cilantro Lime Dressing. This is of course delicious on any salad as a dressing but it is also good on tomatoes, avocados, and surprisingly, on strawberries which probably explains why the Strawberry Salsa is so good. It has many of the same flavors.

Not much to talk about here except to say the dressing will last a lot longer in the fridge than it will on your table.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use***

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Cilantro Lime Dressing
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Ingredients
  1. 2 C Packed Chopped Cilantro
  2. ½ C Olive Oil
  3. 3 T Lime Juice
  4. 2 T Water
  5. 1 T Apple Cider Vinegar
  6. 2 t Just Like Sugar Brown***
  7. 1 t Garlic Paste***
  8. 1 t Dried Oregano
  9. ¼ t Salt
  10. Freshly Ground Black Pepper
Instructions
  1. Put all ingredients in a small processor and process until cilantro is pulverized.
  2. 8 Servings
  3. 129 Calories, 0.3g Protein, 14.2 Fat, 0.7g Carbs, 0.4g Fiber, 0.3g Net Carbs
Notes
  1. Depending on how you use (drizzle) this dressing, it may yield more than 8 servings which is about 2 T per person. This may not seem like a lot but I don't think I used that much on either of the pictures shown.
  2. Refrigeration should solidify you olive oil so take it out before using, stir it, and leave it on the counter for ½ hour or so.
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Low Carb Buerre Blanc

Low Carb Buerre BlancLow Carb Buerre BlancLow Carb Buerre BlancLow Carb Buerre Blanc. This is an elegant, spiffy, easy little sauce that goes particularly well with just about any meat depending on the herbs used.  I used tarragon/tarragon vinegar for use on a ribeye but changing to thyme/rosemary makes it good on poultry of any kind or use lemon juice for seafood. Think a steak with a little crab & asparagus. Very simple to make but oh, so flavorful.  Though the recipe may look a bit reminiscent of a Béarnaise, this has no egg yolk.  It instead relies on a touch of heavy cream and the sauce is strained making it smooth as silk. The next time I fix it, it will probably be for a calamari steak and a little goes a long way. If you have leftovers? Put it on your breakfast eggs. Yum.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Buerre Blanc
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Ingredients
  1. 3 T Tarragon Vinegar
  2. 3 T White Wine
  3. 2 T Minced Shallots
  4. ¼ C Heavy Cream
  5. 12 T Cold Butter
  6. Salt & White Pepper To Taste When Finished
Instructions
  1. Put shallots, wine, and vinegar in a small saucepan. On very lowest setting reduce, until you have about 2 T liquid left. The idea is to soften the shallots to extract their flavors.
  2. Strain out shallots and (tarragon) & add heavy cream to vinegar mix.
  3. When all is warm, begin adding butter 1 T at a time, mixing until nearly incorporated, then add the next 1 T butter until all butter has been used.
  4. Serve immediately.
  5. 8 Servings
  6. 185 Calories, 0.2g Protein, 20.3g Fat, 0.4g Carbs, 0.0g Fiber, 0.4g Net Carbs
Notes
  1. If you don’t have tarragon vinegar then use white wine vinegar and 1 t dried tarragon.
  2. As you can see if you are keto this is nearly an all fat condiment.
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Low Carb Carbalose Flour Dumplings

Low Carb Carbalose Flour DumplingsLow Carb Carbalose Flour Dumplings.  I have had a lot of people over the years who have either Googled or emailed me about low carb carbalose flour dumplings and I really didn’t have a recipe per se except for the dumplings in my Creamy Chicken & Dumplings so I thought I would do a plain version of them just in case you don’t want the herbs/spices.  My personal opinion is that they go quite well with a gravy like Basic Cream Gravy or the Keto Primal Gravy.

Sautéed in a bit of butter? With gravy?  Yep, they make a great side dish to many meals and this is a really easy way to get dumplings for anything you might want them for.  I have a sneaking suspicion these are going to be a big hit and I believe, if you don’t tell anyone, they’ll not know the difference so…Don’t tell.   No, these are NOT, I repeat NOT, made with Carbquik.

For many other Carbalose Flour Recipes please see the All Things Carbalose informational page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI 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 low carb and diabetic friendly.

Carbalose Flour Dumplings
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Ingredients
  1. 1 C Carbalose Flour***
  2. ½ t Baking Powder
  3. ¼ t Pepper
  4. ⅛ t Guar Gum
  5. ⅛ t Grated Nutmeg
  6. 2 Eggs
  7. ⅓ C Heavy Cream
  8. ⅓ C Hot Water
  9. 1-1½ t Chicken Base*** (This Is Your Salt).
  10. 2 Drops Liquid Sucralose*** (Only If Flour Tastes Bitter To You And WILL NOT make it sweet).
  11. More Freshly Ground Pepper To Taste
Instructions
  1. Beat eggs.
  2. Mix hot water & Sucralose, add chicken base until dissolved, add to eggs and beat, add heavy cream and mix. Add to dry ingredients and beat until smooth.
  3. Using a two teaspoon scoop (about the size of a small melon baller #100 size scoop) drop dough into water (don't crowd) and cook for about 3-4 minutes or until they are no longer doughy. They will float almost immediately so that is not any indication of doneness. Also if you make them larger they will also need a longer poaching time.
  4. Drain and repeat until all dough is used.
  5. You should get about 32-34 good size dumplings. (About 1-1½” in diameter)
  6. 8 Servings-4 Dumplings Each
  7. 87 Calories, 5.5g Protein, 6.3g Fat, 6.1g Carbs, 3.6g Fiber, 2.5g Net Carbs
Notes
  1. You only see 15 dumplings in the picture because I only made a ½ recipe and...I popped one into my mouth before I got it into my soup. Oops.
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