Tag Archives: glutenfree

Keto Blue Cheese Pork

Keto Blue Cheese PorkKeto 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, and chipotle powder and 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
Notes
  1. Notice the juices running to the rear of the plate? That lets you know your pork is not over-cooked.
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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 lode.  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.

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. ⅓ C Sugarfree Rice Vinegar
  4. ⅓ 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
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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
  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. 1 Lb Smallish Red Radishes Or About 40-50 Count
  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.
  4. Drain to dry.
  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
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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
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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 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 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 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.

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 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
Filling
  1. Cream butter, mix in heavy cream, coconut milk powder, 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. Bake 20 minutes, turn down the oven to 325° and bake another 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.
  7. 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.
  8. 8 Servings
  9. 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 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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Low Carb Lemon Bacon Scallops

Low Carb Lemon Bacon ScallopsLow Carb Lemon Bacon ScallopsLow Carb Lemon Bacon ScallopsLow Carb Lemon Bacon ScallopsLow Carb 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 low carb 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 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.

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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 Cuban Beef

Low Carb Cuban BeefLow Carb Cuban BeefLow Carb Cuban BeefLow Carb Cuban Beef or its Spanish name Ropa Vieja. Cuban Beef is considered by most as the national dish of Cuba and I am imagining it made with pork too.  I know the list of ingredients is long but it goes together very quickly and assuming you have a crock pot it is pretty much a dice, cut, and dump recipe. I do what I call Future Cooking (my meat) so I already have it when I need it for all kinds of things. This is what I did here, it is a bit different than the directions, and the outcome is exactly the same. I would suggest you sear your meat as the end product will be more flavorful but with all the great ingredients it’s flavorful on its own. Since I don’t do rice it is perfect served with some sautéed cauliflower rice.

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.

Cuban Beef
Print
Ingredients
  1. 2-2½ Lbs Thick Cut Chuck Roast
  2. 1 Thinly Sliced Onion
  3. 1 Thinly Sliced Red Pepper (Or Orange Or Green)
  4. 1 Thinly Sliced Yellow Pepper
  5. 2 T Garlic Paste***
  6. 1 T Paprika
  7. 1 T Dried Oregano
  8. 2 t Ground Cumin
  9. ⅛ t Allspice
  10. ⅛ t Ground Clove
  11. 1 t Pepper
  12. ½ C White Wine
  13. 1 C Water (+ More As/If Needed)
  14. 1 T Chicken Base*** (+More To Taste)
  15. 1 Can Small Diced Tomatoes
  16. 2 T Tomato Paste
  17. 2 Bay Leaves
  18. 1 Carrot Split
  19. 1 Stalk Celery Split
  20. 1 C Green Olives
  21. ½ C Roasted Red Peppers
  22. 2 T Capers
  23. 1 Cup Cilantro (Divided)
Instructions
  1. Sear room temperature meat. Set aside.
  2. Slice all vegetables, put into pot, reserving olives, roasted red peppers, capers, and cilantro.
  3. Sprinkle in spices and bay leaves.
  4. Pour in all liquids including tomato paste.
  5. Put meat into pot and cook on high for 3-4 hours or until beef pulls apart.
  6. Remove carrot and celery pieces then add olives, roasted red peppers, capers, ¼ C cilantro and bring to temperature.
  7. Serve either on a plate or in a bowl and garnish with remaining cilantro.
  8. 8 Servings
  9. 403 Calories, 33.2g Protein, 23.8g Fat, 6.6g Carbs, 1.7g Fiber, 4.9g Net Carbs
  10. 6 Servings
  11. 537 Calories, 44.3g Protein, 31.7g Fat, 8.9g Carbs, 2.2g Fiber, 6.7g Net Carbs
Notes
  1. I used pitted Castelvetrano olives because my grocery store sells them on their olive bar but whatever you buy, just be sure you get "pitted" olives.
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Low Carb Cauliflower Couscous

Low Carb Cauliflower CouscousLow Carb Cauliflower CouscousLow Carb Cauliflower Couscous.  Don’t think anyone can pinpoint the origins of couscous but it is generally thought to come from the North Western areas of Africa and the Moroccans like to call it their national dish.  I doubt many people make couscous from scratch any more and we all may have had couscous by a company call Near East at some time or another.

Now, a lot of couscous has dried fruits in it because they are predominate to the region. Well, I don’t eat much fruit and dried fruit is mostly just concentrated sugar so I did the next best thing which was to spice it and add nuts.  It is a very easy recipe and can be on your table in about 25-30 minutes. I used slivered almonds and they are totally interchangeable with pine nuts.

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.

Cauliflower Couscous
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Ingredients
  1. 1 Head Riced Cauliflower Or About 5-6 C
  2. ¼ C Olive Oil+More If Needed
  3. 1 T Garlic Paste***
  4. 1 T Dried Thyme
  5. 1 T Cumin
  6. ¼ C Lemon Juice
  7. 2 T Za’atar (Garnish)
  8. ¼ C Pine Nuts Or ¼ C Slivered Almonds (Garnish)
  9. ½ T Sumac (Garnish)
  10. ½ t Salt
  11. ¼ t Pepper
Instructions
  1. Toast nuts in a dry pan until beginning to brown in spots.
  2. In large skillet heat and mix olive oil, garlic, thyme, and cumin.
  3. Add room temperature riced cauliflower and sauté until turning a light golden brown. You only need to stir every once in a while.
  4. Drizzle lemon juice over cauliflower, sprinkle with salt & pepper and give it one last good mixing.
  5. Put cauliflower in serving bowl, sprinkle with sumac, then za'atar and (Aleppo pepper flakes if using) and top with toasted nuts.
  6. Garnish with cilantro if wanted.
  7. 6 Servings
  8. 176 Calories, 2.7g Protein, 15.0g Fat, 6.9g Carbs, 2.6g Fiber, 4.3g Net Carbs
Notes
  1. Pine nuts would be indigenous to the dish but are expensive and I think toasted slivered almonds are a really good sub.
  2. I also used Aleppo pepper flakes because it adds a bit of wonderful zing but is not necessary.
  3. Heavenly.
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Low Carb Cucumber Lime Mignonette

Low Carb Cucumber Lime MignonetteLow Carb Cucumber Lime MignonetteLow Carb Cucumber Lime MignonetteLow Carb Cucumber Lime MignonetteLow Carb Cucumber Lime Mignonette.  This low carb Cucumber Lime Mignonette is good with pretty much any seafood.  If you like raw oysters, and I do, it is perfect doused on them.  The second time I made it, and when I was sure I liked the balance, I did it with a flash-fried calamari steak, hence the picture.  I know it’s good on shrimp but I didn’t take pictures so the next time….and now done.  I most often do not eat oysters at home as they are such a treat on the rare occasion that I eat out, but I will now buy some soon, just to pig out on them.  I have had some really good mignonettes and I have also had some pretty tasteless ones so you will have to decide which you think this is.  There’s a Bonus:  It also makes a fabulous salad dressing with the addition of olive oil.  You can’t see much of it but you sure will taste it.

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

Cucumber Lime Mignonette
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Ingredients
  1. 3 T SugarFree Rice Vinegar
  2. 2 T Fish Sauce
  3. 1 T Lime Juice
  4. ¼ C Minced Cucumber
  5. ¼ C Minced Purple Onion (Or Shallots Are Great Too)
  6. 2 T Minced Jalapeno Pepper
  7. 2 T Just Like Sugar Brown***
  8. 1 T Jalapeno Juice
  9. 1½ t Garlic Paste***
  10. Freshly Ground Pepper If Desired
Instructions
  1. In small bowl mix all liquid ingredients then add garlic and Just Like Sugar Brown.
  2. Mince all appropriate veggies and add to liquids.
  3. Refrigerate for at least several hours.
  4. 6 Servings
  5. 6 Calories, .4g Protein, 0.0g Fat, 1.1g Carbs, 0.1g Fiber, 1.0g Net Carbs
  6. 8 Servings
  7. 4 Calories, .3g Protein, 0.0g Fat, 0.8g Carbs, 0.1g Fiber, 0.7g Net Carbs
Notes
  1. You are probably going to find yourself slurping any leftovers.
  2. The first time I made this I peeled the cucumber and the second time I did not. Do as you wish but it is much prettier with the peel left on. (See Pictures)
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Low Carb Garlic Mint Snow Peas

Low Carb Garlic Mint Snow PeasLow Carb Garlic Mint Snow PeasLow Carb Garlic Mint Snow Peas.  These could not be much easier but they do pack a great flavor punch and slivered on the diagonal they cook very quickly.  I left these plain Jane but with the addition of a number of things you can change the flavor significantly.  Add a splash of tamari or fish sauce or maybe just something you have and like.  And if you happen to have Pili Nuts they are a great replacement for pine nuts with the same buttery 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.

Garlic Mint Snow Peas
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Ingredients
  1. 4 C Snow Peas
  2. 3 T Olive Oil
  3. 3 T Pine Nuts
  4. 1 T Crushed Garlic***
  5. 1 T Dried Mint
  6. Salt To Taste
Instructions
  1. Sliver snow peas on the bias.
  2. Add olive oil & garlic to hot pan, stir to mix and immediately add snow peas & pine nuts.
  3. Fry until beginning to brown.
  4. Plate or place in serving bowl, sprinkle with mint and salt to taste.
  5. 4 Servings
  6. 163 Calories, 3.0g Protein, 15.1g Fat, 6.6g Carbs, 2.3g Fiber, 4.3g Net Carbs
Notes
  1. This takes almost no time at all to sauté so best to do it last minute.
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Low Carb Yogurt Walnut Dip

Low Carb Yogurt Walnut DipLow Carb Yogurt Walnut DipLow Carb Yogurt Walnut DipLow Carb Yogurt Walnut Dip. Another Middle Eastern food dish at its best. A friend from Dubai was staying with me for several weeks. One day we got in the kitchen and made 3 dishes and this low carb yogurt walnut dip was one of them.  In the Middle East it is customary to eat communally and not uncommon for there to be many smaller dishes in which everyone at the table gets only 2-3-4 bites of 7-8-9 different foods.  It is an absolutely lovely way to eat and…you get to taste many foods at one sitting.  Each woman is complimented on not only how good the food tastes but how beautifully it is decorated.  The plate was a gift and I am now using it a lot.  My first thought when I saw it was; holy smokes, it has such a busy pattern you won’t be able to see the food.  You can see what a dufus I am. Not only does the food look great, it is enhanced by the plate and seriously how in heaven’s name would I know more than centuries of women before me. Duh.  The one slice of bread is a piece of my Low Carb Carbalose Bread.  I was out of my own Low Carb Yogurt the day I made this and which is why I used the labne.

It is also customary to have more food than the numbers of people are able to eat so you can imagine the leftovers which…are eaten the following morning and then into the next meal and so it goes, on and on.  The people are incensed when there is not enough food so I guess as they say;: Better Safe Than Sorry.  Not our custom here in the US but, I don’t think we necessarily have a corner on anything.

The ingredients are simple and the taste is complex.  That pepper sauce you see is Aleppo Pepper and…as this is already too long, its description is told in the Red Pepper Walnut Relish.

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.

Walnut Yogurt Dip
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Ingredients
  1. ¾ C Full Fat Yogurt (Or Labne If You Can Get It)
  2. 6 T Toasted Small Chopped Walnuts (Divided)
  3. 2 T Aleppo Pepper Paste
  4. ¼ t Salt
  5. ⅛ t Crushed Garlic Paste***
  6. 2-3 T Olive Oil
Instructions
  1. Toast chopped walnuts.
  2. In medium bowl mix yogurt, red pepper paste, salt, garlic, and 5 T walnuts.
  3. Smear on serving plate and place last T walnuts in center.
  4. Drizzle generously with olive oil.
  5. Serve with plate of low carb veggies and bread if using.
  6. 6 Servings
  7. 144 Calories, 2.2g Protein, 14.9g Fat, 2.4g Carbs, 0.6g Fiber, 1.8g Net Carbs
Notes
  1. Please do take the time to toast the walnuts as it makes a huge difference in the end product.
  2. I doubt you have access to Aleppo Pepper Paste and a really good substitute is Ancho Chile Powder with a bit of salt. It has about the same heat profile (not hot).
  3. If you do end up with the chili powder add two parts powder to one part water or olive oil, mix, and allow to sit until it thickens. Include a bit more salt in the recipe as Aleppo pepper is dried with salt.
  4. Recipe easily doubles.
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Low Carb Smoky Eggplant Dip

Low Carb Smoky Eggplant DipLow Carb Smoky Eggplant DipLow Carb Smoky Eggplant Dip.  We all pretty much know about the famous eggplant dip Baba Ganoush but this is a horse of a different color and just as healthy as its cousin.  Interesting in that it has many of the same components but tastes completely differently.  An eggplant dip would normally be smeared around on a plate and served with veggies and with pita or many of the specialty breads made in the Middle East.  I have shown it both with veggies and kalamata olives not only because they are traditional, but they are all also low carb. If you happen to make my Naan Flat Bread it is can also be another perfect low carb accompaniment.

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.

Smoky Eggplant Dip
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Ingredients
  1. ½ C Baked Drained & Mashed Eggplant (About 1 Small)
  2. ½ C Labne (Sour Cream Or Yogurt Work Well Too)
  3. 2 T Lemon Juice
  4. 1 T Grated Shallot (Onion)
  5. ½ t Liquid Smoke
  6. ½ t Salt
  7. ¼ t Pepper
  8. ¼ t Crushed Garlic***
  9. 2-3 T Olive Oil For Drizzling
  10. 2 t Dried Mint (Garnish)
Instructions
  1. Bake, drain, and mash eggplant. Put into small bowl and mix in rest of ingredients except olive oil and mint.
  2. Put onto plate, drizzle with olive oil and garnish with mint.
  3. Serve vegetables, olives, and (bread) for scooping.
  4. 6 Servings
  5. 89 Calories, 1.0g Protein, 8.7g Fat, 2.8g Carbs, .7g Fiber, 2.1g Net Carbs
Notes
  1. To make this easier you can also buy jarred already cooked eggplant. A friend gave a large jar of it to me, I used it for this recipe, and I have to say it was quite good. I will probably use the rest of it for my eggplant soup.
  2. If using whole eggplant and once it is baked, I prop up the pan, split the eggplant on one side from top to bottom, let it cool a bit and then with a fork try to push out as much of the juice as I can.
  3. Recipe easily doubles.
  4. You can use minced onion instead of grated but you will not get the flavor or the smooth consistency it should have.
  5. I didn't want to overwhelm the look of the dish but I am positive, and if you have it, that za'atar would be spectacular sprinkled on the final plate.
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Low Carb Walnut Pecan Tart

Low Carb Walnut Pecan TartLow Carb Walnut Pecan TartLow Carb Walnut Pecan TartLow Carb Walnut Pecan TartLow Carb Walnut Pecan Tart.  WOWIE.  It has long been a dream of mine to make this walnut pecan tart and for many reasons it has not happened until now.  I lived at an altitude in excess of 10,000 in Colorado that simple would not permit it.  No matter what you did the filling would actually boil out of the shell you know, kind of like; a volcano. I have a cook book that I have had for a gazillion years which has a recipe for the Walnut Pecan Tart which I have made, but not for maybe 28-30 years and for sure not successfully.  My memory is that it was to die for and let’s face it we all have fears and mine was failing to make a recipe LCHF and keto for diabetics that would even work.  Then, I kinda forgot about it until a couple of weeks ago when I made a Basic Pie Crust just to have on hand and take fresh pictures of.  I stuck it in the freezer and then began stewing on how to maybe make that danged low carb walnut pecan tart.  I did try to make a low carb pecan pie a couple of years ago using another low carb-keto blogger’s recipe that said to use glycerin and it was a disaster.  The glycerin jacked my blood sugar through the roof and I can assure you, this one does not and if you are diabetic I urge you to always check your blood sugar levels.  I now have a sister recipe to this one called Keto Crack Pie  (yes, an homage to the famous Momofuko crack pie in NYC) and it is to die for.  Same crust, no nuts and tastes like a brown sugar pie.

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

Walnut Pecan Tart
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Smaller Crust 8”
  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. 2 Eggs
  2. ¾ C Just Like Sugar Brown***
  3. ½ C Melted Butter
  4. ¼ C SugarFree Maple Syrup***
  5. 2 T Heavy Cream
  6. 1 t Vanilla Extract
  7. 2 T Brandy (Optional)
  8. ½ C Chopped Walnuts
  9. ½ C Chopped Pecans
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. Mix all ingredients and press into an 8"x1¼” removable bottom cake pans or corresponding sized spring-form pan.
  6. Blind bake crust 12-15 minutes and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn just ever so slightly brown. If it has puffed up again knock it back down.
  7. Leave oven on.
Filling
  1. Add eggs, Just Like Sugar Brown, syrup, melted butter, vanilla to medium bowl & beat until smooth.
  2. Add heavy cream and brandy, if using, and mix thoroughly.
  3. Fold in nuts, pour into pie shell, and bake for 25-30 minutes. Tart will puff up and then fall when removed from the oven and should just giggle a little in the center.
  4. Put on rack and cool completely.
  5. For the very best results cover and refrigerate for at least 4-5 hours as the tart will get really thick just like any other pecan pie.
  6. Serve with a dollop of whipped cream.
  7. 10 Servings
  8. 415 Calories, 7.3g Protein, 42.2g Fat, 6.5g Carbs, 3.5g Fiber, 3.0g Net Carbs
Notes
  1. Nutritionals include crust.
  2. For a pecan tart or pie, substitute the walnuts for more pecans.
  3. Don’t think your crust will be dry. The filling soaks into it and it becomes just as dense and chewy as the filling.
  4. Nuts will not float to the top but stay nicely placed throughout the tart. (See Picture)
  5. Absolutely no need to grease pan as crust has so much butter in it. Each wedge will come out slicker than a whistle.
  6. Don't ask me how you can turn the ingredients listed into an absolutely fabulous low carb walnut pecan tart. It is beyond me and with a keto fat ratio of 91%.
  7. 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, oligosaccharides or food grade glycerin(e) and one of them is they are not as low in carbs as you may have been lead to believe.
  8. 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 Broccoli & Thai Peanut Sauce

Low Carb Broccoli & Thai Peanut SauceLow Carb Broccoli & Thai Peanut SauceLow Carb Broccoli & Thai Peanut Sauce. Not really sure how to describe the flavors of this fabulous dish except to say…well…it’s fabulous. No, not some ole limpy, watery, broccoli but charred broccoli.  I love charred broccoli as in Broccoli With Brown Butter Fish Sauce and probably just about any other way someone would serve it to me, and broccoli with a piquant peanut sauce is over the top and here is yet another Sweeter Spicier Thai Peanut Sauce.

I wouldn’t want you to think that broccoli is the only thing you can use this Thai peanut sauce on because that wouldn’t be true.  It is wonderful on sautéed eggplant and as a salad dressing on boiled mung bean sprouts with other Asian vegetables.  And I am sure you will come up with many other ways to 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.

Broccoli & (Another) Thai Peanut Sauce
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Ingredients
  1. 1½ Lbs Fresh Broccoli
  2. 3 T Olive Oil
  3. 2 T Smooth Peanut Butter
  4. 2 T Coconut Milk
  5. ½ T Tamari
  6. ½ T SugarFree Rice Wine Vinegar
  7. ½ T Just Like Sugar Brown***
  8. 1 t Fish Sauce
  9. 1 t Lime Juice
  10. ½ t Crushed Garlic***
  11. ⅛ t Crushed Red Pepper
  12. ¼ C Crushed Peanuts (Garnish)
Instructions
  1. Preheat oven to 500°
  2. Cut broccoli into bite-size spears and yes, the stems too. (Not the woody stuff but at least 4”-5”)
  3. Line a baking pan with foil, add broccoli, drizzle with olive oil, and toss well.
  4. Put into oven and cook about 20 minutes or until they are darkened and charred.
  5. Meanwhile mix rest of ingredients except peanuts into a thin slurry. If too thick add water 1 t at a time.
  6. Put into serving bowl, drizzle with peanut sauce, and sprinkle with crushed peanuts.
  7. 4 Servings
  8. 234 Calories, 8.8g Protein, 18.8g Fat, 12.3g Carbs, 6.1g Fiber, 6.2g Net Carbs
Notes
  1. I don’t buy great big whole heads of broccoli as any grocery store selling it this way is cheating and charging you for what should be THEIR wastage-not yours.
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Low Carb Pecan Sandy Bars

Low Carb Pecan Sandy BarsLow Carb Pecan Sandy BarsLow Carb Pecan Sandy Bars.  To set the stage:  The day before Christmas I was making a Pie Crust, taking pictures as replacement, and had quite a bit left over so I threw it into a container and then into the freezer.  Several hours later, and realizing how wonderful the pie crust is, it came to me that perhaps with little to no changes I could make kind of a shortbread cookie with it so I hauled it out of the freezer to thaw and proceeded from there and like wow, these are ridiculously good.  I know there are other recipes for pecan cookies but my adage has been and remains that for maximum flavor you need to take advantage of Surface Area and what better way to do this than to grind an ingredient. Now, I do have a Carbalose Duck Fat Shortbread Cookies recipe but these Pecan Sandy Bars don’t have any grains in them so they are totally keto ~ paleo. Oh, and did I mention they have fat in them?  Yeah, lots & lots & lots of fat.

When I was diagnosed with diabetes on September 17, 2010 my first thought was probably the same as most diabetics:  Uh oh, I am never going to be able to again have______fill in the blank and I now realize that is such baloney. Examples: The recipe that eventually launched this site Carbalose BreadButter Pecan Ice Cream, and this recipe for Low Carb Pecan Sandy Bars.  Gads, I can go to nearly any country in the world and enjoy low carb version of their foods.

So, we all have inspirations from time to time and these low carb pecan sandy bars are one of mine.  I am inspired by fabrics and colors and textures hence Kingsize Quilts and for 40+ years as a chef, I have been inspired by foods and their ingredients.

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 Sandy Bars
Print
Ingredients
  1. 2¼ C Almond Flour
  2. 1¼ C Pecans
  3. ½ C Just Like Sugar Brown***
  4. 1 T Flaxseed Meal
  5. 1 T Ground Chia Seeds
  6. ¾ C Melted Butter
Instructions
  1. Preheat oven to 350°.
  2. Put almond flour in large bowl.
  3. Add pecans, just like sugar, flaxseed meal, & ground chia seeds in processor and grind all together until pecans are finely done. Add to almond flour and mix thoroughly.
  4. Add melted butter and mix really well.
  5. Spread evenly in 10”x10” baking pan and press well making sure to press the sides and corners.
  6. Taking a knife (or better yet a bench scraper) cut to bottom of pan (scoring) to get either 12 or 16 cuts.
  7. Bake 25-30 minutes until barely beginning to color on top.
  8. Remove from oven, allow to cool 10 minutes. re-cut scores, and cool completely.
  9. 16 Servings
  10. 186 Calories, 3.9g Protein, 18.3g Fat, 4.3g Carbs, 2.5g Fiber, 1.8g Net Carbs
  11. 12 Servings
  12. 248 Calories, 5.2g Protein, 24.4g Fat, 5.8g Carbs, 3.3g Fiber, 2.5g Net Carbs
Notes
  1. Bars should tamp to about ½" thick. If you use a smaller pan than suggested yes, they will be thicker but will need a time & temperature adjustment.
  2. No need to grease pan as they will come out quite easily.
  3. When cooled the bars will be very crunchy and melt in your mouth…just like the original pecan sandies. I didn't try it because these are so good on their own but maybe ½ C of sugar-free desiccated coconut and ¼ C more butter might be pretty tasty too.
  4. I grind lots of chia seeds in my spice grinder and since it never takes much of it, I do a lot at one time and keep them in the freezer for future use. Again going back to surface area and why it is so important.
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Low Carb Kugelis

Low Carb KugelisLow Carb KugelisLow Carb KugelisLow Carb Kugelis. The only question here is:  Do you like bacon? This is an old Lithuanian/Polish dish and is probably made differently by as many people as there are who make it.  Originally a peasant dish made with bacon, grated potatoes, and onions with lots of eggs and milk, it is still made (mostly) the same way today.  Yes, I have onions in mine but have subbed daikon radish for the high carby potatoes and heavy cream for milk and in one word it…is…delicious.  With the invention of some modern appliances like a food processor this is pretty easy to make, it makes a lot and I think I know why.  Way back when as mostly people lived on farms and had lots of little mouths to feed, Kugelis could feed a small army of (children) farm workers and…all the ingredients were not only inexpensive, they were readily available on any farm.  I can’t imagine this this but the women grated the potatoes and the onions on the smallest holes on probably what was some really old grater.  It will look like a pudding before you cook it but rest assured it is not after it has baked.

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.

Kugelis
Print
Ingredients
  1. 2 Lbs Daikon Radish (Or About 8 Cups Shredded)
  2. 1 Lb Bacon
  3. 1 Medium Grated Onion (Shallots)
  4. 6 T Melted Butter
  5. 8 Beaten Eggs
  6. ½ C Heavy Cream
  7. 1 T Flaxseed Meal
  8. 1 T Ground Chia Seeds
  9. 2 t Salt
  10. 1 t Pepper
  11. ½ t Nutmeg (Optional But Good)
  12. Sour Cream (Garnish)
  13. Green Onion Tops (Garnish)
Instructions
  1. Preheat the oven to 350°.
  2. Sauté the bacon leaving all fat in pan. Crumble cooled bacon and put into a large bowl.
  3. Grate onion in processor on smallest grate possible. Add to bacon.
  4. Peel, grate, & rinse daikon radish squeezing out all excess water. Add to bowl.
  5. Add melted butter & bacon fat to bowl.
  6. Add heavy cream, rest of ingredients and mix well.
  7. Pour into ungreased 10”x10” or 9”x13” pan and bake for 50-60 minutes.
  8. 12 Servings
  9. 284 Calories, 10.4g Protein, 24.2g Fat, 4.8g Carbs, 2.0g Fiber, 2.8g Net Carbs
Notes
  1. If you don’t have a small hole grater then process by pulsing for 3-4 seconds twice which ought to get you what you want for texture.
  2. Wait until you smell your kitchen as this cooks…unbelievable.
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Low Carb Bacon Thyme Cauliflower Rice

Low Carb Thyme Bacon Cauliflower RiceLow Carb Thyme Bacon Cauliflower RiceLow Carb Bacon Thyme Cauliflower Rice.  I just kinda threw this together on a Sunday afternoon and it was so good I decided to post it.  You can see from the ingredients picture how simple it is.  I was originally going to use that olive oil along with the bacon grease but since I had some duck fat left over from a duck breast I did the other day, I used it instead.  Sometimes just a little of this and a little of that gives you something really good to eat.  Try it sometime. It can be rewarding and fun.

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.

Bacon Thyme Cauliflower Rice
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Ingredients
  1. 1 Medium Head Riced Cauliflower (Always Include The Core) (About 4-5 C)
  2. 2 Thinly Sliced Shallots (Or Medium Onion)
  3. ½ Lb Bacon
  4. 2 T Olive Oil
  5. 2 t Dried Thyme
  6. Salt & Pepper To Taste
Instructions
  1. Fry bacon reserving fat in the pan.
  2. Crumble bacon and set aside.
  3. Turn down heat, add shallots & thyme and cook to translucent. Set aside.
  4. Turn up heat to medium, add olive oil to remaining bacon grease, add cauliflower and fry until beginning to brown.
  5. Add back bacon and shallots and heat to temperature.
  6. Add salt & pepper to taste.
  7. 6 Servings
  8. 149 Calories, 7.3g Protein, 11.5g Fat, 6.0g Carbs, 2.6g Fiber, 4.4g Net Carbs
Notes
  1. I don't know about you but if you buy your cauliflower already riced, and I do not, this is about as simple as it gets.
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Low Carb Crustless Mushroom Pie

Low Carb Crustless Mushroom PieLow Carb Crustless Mushroom PieLow Carb Crustless Mushroom PieLow Carb Crustless Mushroom PieLow Carb Crustless Mushroom Pie.  There is no doubt that I love mushrooms and they are used in many recipes throughout this site but this recipe is over the top and filled with them so if you  like mushrooms, this is for you.  The dried porcini mushrooms and dust that I use are from right here is Oregon at Pistol River Mushrooms and again, I use both is many recipes.  If you have never used porcini dust it a flavor punch like no other and is umami on steroids.

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.

Crustless Mushroom Pie
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Ingredients
  1. Crustless Mushroom Pie
  2. 1 Lb Portobello Mushrooms (About 3)
  3. ½ Lb Button Mushrooms
  4. 2 Oz Dried Porcini Mushrooms***
  5. 2 Oz Dried Trumpet Mushrooms
  6. Hot Water To Hydrate Dried Mushrooms
  7. 4 Oz Squeezed Spinach
  8. 1 Medium Onion
  9. ¼ C Olive Oil
  10. 2 T Butter
  11. 8 Oz Shredded (Grated) Gruyere Cheese
  12. 3 Beaten Eggs
  13. 1½ C 40% Heavy Cream
  14. ½ t Porcini Dust***
  15. 1 T Sherry
  16. 1 t Salt
  17. ½ t Pepper
  18. ½ t Dried Thyme
  19. ½ t Nutmeg
Instructions
  1. Preheat oven to 350°.
  2. Mix dried mushrooms and add just barely enough very hot water to moisten them.
  3. Clean gills out of portobello mushrooms. Slice into very small pieces. Set aside.
  4. Slice button mushrooms, add portobellos and chop vigorously into very small pieces. This can also be done by pulsing in a food processor. You do not want it pulverized but you do want it chopped pretty finely.
  5. Add 3 T olive oil to medium high large pan and cook mushrooms until they just begin to brown. After cooking you should end up with about two cups of mushrooms. You may have to cook these in two batches. Set aside.
  6. Finely chop onion, turn down heat, add 1 T butter to pan and slowly cook onion to just beginning to caramelize.
  7. Grate Cheese.
  8. In medium mixing bowl add beaten eggs, sherry, thyme, porcini dust, salt & pepper, nutmeg, heavy cream, and mix well.
  9. Liberally butter dish glass pie pan with 1 T butter.
  10. Sprinkle onions on bottom, then spinach, ½ cheese, all the mushrooms, ½ cheese again, and slowly pour cream mixture over all.
  11. Put into oven for 15 minutes then turn oven down to 325° and cook additional 20-25 minutes or until pie is finished cooking and has just begun to brown on top.
  12. Put on counter until well cooled. It needs to be cool to cut. If you are in a hurry no problem, but it will begin to run.
  13. 8 Servings
  14. 408 Calories, 12.4g Protein, 36.2g Fat, 4.6g Carbs, 1.6g Fiber, 3.0g Net Carbs
  15. 6 Servings
  16. 545 Calories, 16.5g Protein, 38.6g Fat, 6.1g Carbs, 2.1g Fiber, 4.0g Net Carbs
Notes
  1. The idea of the mushrooms is to end up with 2 full cooked cups. It doesn't really matter what kind you use but of course the different varieties add a more complex overall flavor and the porcini are a kiss from heaven.
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Low Carb Asian Slaw

Low Carb Asian SlawLow Carb Asian SlawLow Carb Asian SlawLow Carb Asian Slaw.  I have become so fond of eating low carb Asian food of any kind that this low carb Asian Slaw is a natural addition to my repertoire.  It is as beautiful and easy as it is tasty.  Napa (Chinese) cabbage is traditional but I think, if you wanted, you could use a lot of other greens and for me Bok Choy comes to mind as it is now my go to lettuce unless…I am doing a specialty salad like the Parmesan Artichoke Heart Shrimp Salad or the very famous Canlis Salad.

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 Slaw
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Ingredients
  1. 3 C Shredded Chinese (Napa) Lettuce
  2. 1 C Shredded Jicama
  3. 1 C Shredded Daikon Radish
  4. 1 C Slivered Snow Peas (On The Bias)
  5. 1 C Slivered Red Pepper
  6. 1 C Slivered Purple Onion (Or Shallots)
  7. 1 C Boiled Sprouts (Drained Well And Cooled To Cold)
  8. 1 C Finely Chopped Cilantro
  9. ½ C Green Onion Tops
  10. 3 T Tamari
  11. 2 T Rice Wine Vinegar
  12. 2 T Lime Juice
  13. 4 t Just Like Sugar Brown***
  14. 2 t Ginger
  15. 2 t Crushed Garlic***
  16. 2 t Fish Sauce (Optional But Really Good)
  17. 2 t Dried Mint (Again, Optional But Really Good)
  18. 2 t Sesame Seeds
Instructions
  1. Combine all vegetables in a large bowl.
  2. Mix rest of ingredients except sesame seeds in a small bowl and add to vegetables.
  3. Toss well and refrigerate for at least 30 minutes.
  4. Toss again.
  5. Put into a large serving bowl and sprinkle with sesame seeds.
  6. 8 Servings
  7. 37 Calories, 2.3g Protein, 0.2g Fat, 7.3g Carbs, 2.4g Fiber, 4.9g Net Carbs
Notes
  1. If you think it seems dry, it is not. It will get juicier as it sits and the vegetables wilt a bit.
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Low Carb Butter Pecan Mousse

Low Carb Pumpkin Pecan MousseLow Carb Pumpkin Pecan MousseLow Carb Pumpkin Pecan Mousse

Low Carb Butter Pecan MousseLow Carb Butter Pecan Mousse.  If you like butter pecan ice cream you are going to love this low carb butter pecan mousse. Let’s face it, just about every can of anything available today is not the right size anymore for many traditional recipes.  A can of pumpkin that used to be 16 oz. is now 15 oz. and the next thing you know they will be 14 or 14½ oz.  Certainly the larger cans are even worse.  Instead of doubling 15 oz. they are only…29 oz.  Yikes, what the heck do you do with the leftovers after making a Crustless Cream Cheese Pumpkin Pie?  Well, my answer is to make this Low Carb Butter Pecan Mousse.  It has virtually no carbs and is delicious.

When I was a little girl my favorite ice cream flavor was butter pecan.  I don’t really know that it was my favorite but it was what my dad ate and I wanted to be just like my dad. If the truth be known, and sometimes it is hard to tell it, when I whipped up this little dandy…I forget to throw in the spices and guess what…I didn’t even notice it until I was looking at my handwritten list.  And you what else?  It is absolutely delicious without them and without the spices, but with the Sugar-Free Maple Syrup it actually looks and tastes (at least to me) just like butter pecan ice cream.  If you believe in divine intervention, this is one of those times. So, the spices, put ‘em in or leave ‘em out, no biggie.  From the time I started this until I put into the glass containers was about 20 minutes.

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.

Butter Pecan Mousse
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Ingredients
  1. ¾ C Left-Over Pumpkin Purée
  2. 6 Oz Softened Cream Cheese
  3. ¼ C Sour Cream
  4. ¼ C Just Like Sugar Brown***
  5. ½ C Heavy Whipping Cream
  6. ¼ t Vanilla Extract
  7. 3 Drops EZSweetz***
  8. ¾ C Toasted Pecans
  9. SugarFree Maple Syrup***
  10. 1 t Cinnamon (Optional)
  11. ¼ t Ground Ginger (Optional)
  12. ⅛ t Ground Cloves (Optional)
  13. ⅛ t Mace Or Nutmeg (Optional)
Instructions
  1. Beat cream cheese, sour cream, and Just Like Sugar Brown until smooth.
  2. Mix in pumpkin purée (and spices if you are using them).
  3. Whip heavy cream, add vanilla extract, and EZSweetz.
  4. Gently blending, add ½ whipped cream into pumpkin mixture until well incorporated. Add second ½ cream.
  5. Spoon into serving glass or bowl until ½ full, drizzle with maple syrup (if using) and top with 1 T nuts.
  6. Repeat until full, topping with more syrup and nuts.
  7. Your dessert should look like a fancy nutty parfait if you use a clear container.
  8. 6 Servings
  9. 260 Calories, 3.2g Protein, 25.5g Fat, 5.2g Carbs, 2.7g Fiber, 2.5g Net Carbs
Notes
  1. This is definitely Not A Holidays Only Dessert. This seriously does taste like butter pecan ice cream and uh, what's wrong with that?
  2. If you opt to add the spices it will taste more like a pumpkin pie mousse…but really good.
  3. Yes, if you decide to only make this mousse you can freeze the remaining pumpkin in an ice cube tray to make it again. If some of the liquid separates, drain it well and proceed.
  4. Tip: If by chance your pumpkin (or sour cream for that matter) is particularly loose or watery this little trick will keep you mousse holding its shape. Take 2 T of cold water and sprinkle ½ t of gelatin over it. Let sit for 5 minutes, put in microwave and pulse 1-2 times for 5 seconds until it turns clear. Beat it into your whipped cream and voilà, it will certainly hold for several days in the fridge. (Like it’s ever gonna last that long).
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Low Carb Asian Lime Fish Sauce

Low Carb Asian Lime Fish SauceLow Carb Asian Lime Fish SauceLow Carb Asian Lime Fish SauceLow Carb Asian Lime Fish Sauce.  Originally this sauce was used to dip thinly sliced Pork Loin Roast into. I now use it as a salad dressing along with several other things so I am posting it as a stand alone recipe.  With a little olive oil I love it as a salad dressing and anything else you might think of to dip into it.  Cucumbers? Yep. Steak? Shrimp? Oh My. Try it.  Another little trick I have learned along the way is using Persian limes instead of the old standby ones everybody uses.  They seem a bit smaller to me but they actually have more juice in them.  I have reamed a lot of lemons and limes in my day and because these have a thinner rind there is more room for juice. Anyway I’m just sayin…

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 Lime Fish Sauce
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Ingredients
  1. 3 T Lime Juice
  2. 2 T Fish Sauce
  3. 1½ T Finely Chopped Cilantro Stems (Yes, The Stems)
  4. 1 T Just Like Sugar Brown***
  5. 1 t Crushed Garlic***
  6. ⅛ t Red Chili Flakes (Or 1 t Jalapeno Pepper Juice Or...Both)
  7. Chopped Cilantro (Garnish)
Instructions
  1. In a small bowl, mix all ingredient well.
  2. 4 Servings
  3. 9 Calories, 0.5g Protein, 0.0g Fat, 0.6g Carbs, 0.0g Fiber, 0.6g Net Carbs
Notes
  1. Where in heaven's name are you going to get the flavor you get from this anywhere else?
  2. Another one of my favorite ways to use this is a dipping sauce for boiled shrimp. Oh. My. Yes.
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Low Carb African Peanut Soup

Low Carb African Peanut SoupLow Carb African Peanut SoupLow Carb African Peanut SoupLow Carb African Peanut SoupLow Carb African Peanut Soup.  I probably do not have enough soup recipes on this site but this one is a dandy.  There are no hints of any sweetness in it as I have substituted daikon radish for high carby sweet potatoes but don’t kid yourself-This. Is. Good.  The bottom right picture is the same bowl of soup as above only with the addition of za’atar and black seeds (no not black sesame seeds-these are a totally different and healthy animal all together.  I have made it plain in several recipes that I love, love, love the combination and they can also be seen on the Eggplant Soup as well as on the salad with Lemon Tahini Mint Salad Dressing.  Once you have used them, I doubt you would ever give them up.  If you are interested, you can read more here: The Blessed Seed and they are both readily available in almost any Middle-Eastern Grocery.

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.

African Peanut Soup
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Ingredients
  1. 2 T Olive Oil
  2. 2 Small Chopped Onions
  3. 1 Lb Daikon Radish
  4. 2 Cans Diced Tomatoes (Including Juice)
  5. 2 T Curry Powder
  6. 2 T Crushed Garlic***
  7. 7 C Water
  8. 2 T Chicken Base***
  9. 1 t Cayenne Pepper
  10. 1½ C Smooth Peanut Butter (Sugar Free)
  11. Large Can Coconut Milk (Divided Added Last And Swirled In As Garnish)
  12. Chopped Cilantro (Garnish)
  13. Chopped Peanuts (Optional And Not Necessary)
  14. Salt & Pepper If Needed (Taste First)
Instructions
  1. Finely slice and chop radish.
  2. Heat olive oil in a large stock pot. Add curry & onions and cook, for about 1 minute.
  3. Add water, chicken base (or stock), garlic, cayenne, radish, & diced tomatoes, and bring soup to a boil.
  4. Turn down heat, cover , and simmer for 45-60 minutes or until daikon is very tender.
  5. Add peanut butter, salt (if needed) and stir well to combine.
  6. Remove from heat and with an immersion blender on high, blend until completely smooth.
  7. Mix in ½ can of coconut milk.
  8. Put in bowl, drizzle on more coconut milk and garnish with cilantro and chopped peanuts.
  9. 10 Servings
  10. 223 Calories, 7.8g Protein, 16.1g Fat, 11.9g Carbs, 4.1g Fiber, 7.8g Net Carbs
Notes
  1. Be careful as the amount of this soup can easily get away from you.
  2. Do not boil coconut milk as there is plenty of residual heat to make it hot.
  3. If you let the soup sit for any length of time stir it before service.
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Low Carb Eggplant Soup

Low Carb Eggplant SoupLow Carb Eggplant SoupLow Carb Eggplant Soup

Low Carb Eggplant SoupLow Carb Eggplant Soup.  Rich, thick, eggplant soup with lots of olive oil and even more flavor. This soup has it all. Bottom center is how I usually sauté my eggplant so please pardon me, but I had to show off my deluxe 12″ aluminum foil sauté pan cover.  I made it about 6-7 years ago and have kept and used it over and over again because…it works.  Some of you may laugh, and rightly so, but I consider myself a minimalist when it comes to kitchenware and this is just a good example.  Where do I store it?  Glad you asked and it rests in my dishwasher along with various other things because in over 12 years…I have never actually used the dishwasher for its intended purpose.  Yep, I’m one of those rare nut cases that actually loves to do my own dishes.  If you want to see another oldie pan I bought for .10 at a garage sale check out the Carbalose Flour Butter Cream Biscuits recipe.  That baby is about 25-30 years old and I am not about to ever let it go.  I later found out it originally went inside a toaster oven and I barely knew what a toaster oven was, let alone owned one.  Bottom right is how I ate it again with za’atar and black seeds. No one expects you to eat it this way as almost no one has these very Middle-Eastern/African/Greek spices but if by some chance you do, use them as they are the absolute perfect topping for this soup.

Of further interest, this soup is good either cold, warm or hot just like Low Carb Vichyssoise.

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.

Eggplant Soup
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Ingredients
  1. 2 Eggplants Peeled And Sliced Lengthwise
  2. ¼ C Olive Oil
  3. 1 Chopped Medium Onion
  4. 5 Celery Stalks Finely Chopped
  5. 5-6 C Water (Or Chicken Stock)
  6. 3-4 t Chicken Base*** (Or To Taste If Using Stock)
  7. 1 Can Diced Tomatoes
  8. ¼ C Dried Parsley
  9. ¼ C Cilantro Stems
  10. 2 T Crushed Garlic
  11. 1½ t Thyme
  12. 1-1½ t Ground Cumin
  13. ¼ t Cayenne Pepper
  14. ½ C Chopped Cilantro Leaves (Garnish)
  15. ¼ C Olive Oil (Garnish)
  16. 1 Tomato Cut Into Small Dice (Optional)
  17. 1-2 t Liquid Smoke (Optional)
  18. Salt & Pepper To Taste
Instructions
  1. Cook your eggplant anyway you wish to get it very soft. (See Notes) I added about ¼ C of oil to mine.
  2. Put 2 C water (or stock) with celery and onion into a good-size deep pan, cover, and simmer until celery is tender. Including eggplant, dump in rest of ingredients down to cilantro & olive oil garnish, and bring to hot. My pot is an old 3 qt. Revereware which I don't think is even available anymore.
  3. Remove from heat and with emersion stick, blend until relatively smooth and thick.
  4. Taste and season if necessary.
  5. Put into large bowls, add small diced tomato of using, place cilantro, and drizzle with olive oil.
  6. 8 Servings
  7. 169 Calories, 2.0g Protein, 14.2g Fat, 10.4g Carbs, 3.6g Fiber, 6.8g Net Carbs
Notes
  1. I used about a T of reserved diced tomato as garnish under the cilantro and it was surprisingly tasty so I would suggest you do the same.
  2. There are several other ways to cook your eggplant. One is to peel, chop, and sauté it in olive oil. I ended up having to cut it up anyway or, you can bake it peeled in the oven until soft and squeeze out the guts. I find that you lose a bit of eggplant by doing it this way.
  3. If you are using plain chicken stock, you will definitely have to use more salt.
  4. You may make this thinner by adding a little more stock or water as it is naturally very thick on its own.
  5. I did not add liquid smoke originally and if you don't have it don't worry as it is not an essential ingredient. It just goes well with eggplant. I tried it the next day in another bowl and I would now always use it.
  6. If you don’t have an emersion stick or a large blender do not attempt to make this soup as it is my belief if you put it into a processor it might make a mess…and I could be wrong but better wrong than sorry.
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Low Carb Shrimp Étouffée

Low Carb Shrimp ÉtoufféeLow Carb Shrimp Étouffée.  Ah Yes, Étouffée.  Another Louisiana classic.  There are always alternatives to a high carby roux and we are going to kind of go the in-between route here in that I am not using any flour but I am using tomato paste.  Many an expert you might care to name, says a good low carb shrimp étouffée is not only made with, duh shrimp, but also with a stock made from the shells and this couldn’t be easier as you’ll see in the directions below. Since we are not making a roux there is no laborious stirring and waiting for it to turn dark brown.  We are also not using traditional rice but instead using either riced cauliflower or a Cauliflower Grits recipe which can easily be made days in advance and frozen for later use.

Some of you may look at the list of ingredients here but I would bet most of you have them in your pantries.  Including making the stock, from start to finish, it takes only about 1½-2 hours and that’s while you can be doing other things.  Once you have made it you may say; that was really easy-everybody loved it so…I think I’ll make it again.

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.

Shrimp Étouffée
Print
Shrimp Stock
  1. 2 T Olive Oil
  2. Reserved Shells From 2 Lb Peeled Shrimp
  3. ½ Medium Onion Chopped
  4. 1 Rib Celery Rough Chopped
  5. 3 Bay Leaves
  6. 3-4 C Chicken Stock
Cauliflower
  1. 1 Medium Head Cauliflower Rice (Yes And Including The Core)
  2. Reserved Bacon Grease
  3. 2-3 T Olive Oil
Étouffée
  1. 6 Slices Cooked And Crumbled Bacon (Reserve Fat)
  2. 1½ Sticks Butter
  3. 1 Diced Medium Onion
  4. ½ C Bell Pepper
  5. 3 T Crushed Garlic***
  6. 1½ T Cajun Seasoning
  7. 2 t Crushed Dried Thyme
  8. 1 t Chili Garlic Paste
  9. 1 Small Can Tomato Paste
  10. 2 Celery Ribs Sliced Thinly On The Bias
  11. 1 C Green Onion Tops (Divided)
  12. 2 pounds Large Shrimp, Shelled And Shells Reserved
  13. 1 T Lemon Juice
  14. 2 T Dried Parsley (Yes, Fresh Works Too)
  15. Salt (Only If Necessary)
  16. Freshly Ground Pepper
  17. Lemon Wedges to Garnish
Shrimp Stock
  1. In large sauce pan heat olive oil, add shrimp shells stirring for several minutes.
  2. Add rest of ingredients, cover, and simmer 45 minutes. Turn off heat, allow to sit another 30 minutes, strain, Set aside.
Cauliflower Rice
  1. In large sauté pan, cook and crumble bacon, reserving fat. Set bacon aside.
  2. Add 3 T olive oil to bacon fat, dump in riced cauliflower and sauté until just beginning to turn golden brown. Set aside in large bowl and keep warm.
Étouffée
  1. On medium low in same sauté pan add butter to melt, then add garlic, onion, bell pepper, Cajun seasoning, thyme, chili garlic paste, and gently cook while stirring, until onion become translucent. 10-15 minutes.
  2. Stir in celery.
  3. Add tomato paste and cook for 3-4 minutes until mixed well.
  4. Add lemon juice and parsley then begin adding stock about 1 C at a time stirring and until well mixed. Repeat until all stock is used or until desired consistency is reached.
  5. Add lemon juice and shrimp and gently poach until shrimp is barely cooked. The time will depend on how large your shrimp are but it will not take long.
  6. Taste and add any salt if needed.
  7. Divide cauliflower rice into bowls, spoon étouffée to the side, and garnish with remaining green onions.
  8. Fresh pepper to taste and it may not need any.
  9. Serve wedge of lemon to the side.
  10. 6 Servings
  11. 532 Calories, 29.7g Protein, 40.7g Fat, 15.1g Carbs, 7.4g Fiber, 7.7g Net Carbs
Notes
  1. I am here to guarantee that you will never miss the high carby floured roux or rice. You just won't.
  2. Nutritionals include 5 T olive oil, cauliflower head, reserved bacon fat, and 8 medium shrimp per person.
  3. Yes, you can skip making the shrimp stock and just use a good purchased chicken stock.
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Low Carb Asian Beef Eggplant Zucchini Stew

Low Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini StewLow Carb Asian Beef Eggplant Zucchini Stew.  Now you can call this a stew or you can call this a soup but whatever you call it, it is good, hearty, and healthy.  Depending on how you spice this you can eat in Italy, Japan, Thailand, China and yes even in America.

I personally like the flavors of Asia so that is what we are doing here and if this is successful, I may post the same recipe using different spices and adding other ingredients.  This is very easy to make assuming you have the spices and get yourself some mung bean sprouts.  Yes, I garnished mine with a few enoki mushrooms but it is absolutely not necessary.  If you decide to use them they take about 15-20 seconds in a tiny amount of steaming water to cook.  I added some fried garlic and green onions in olive oil to the enokis I had left over and they were terrific with a rather sweetish flavor.

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 Beef Eggplant Zucchini Stew
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Ingredients
  1. 2 C Small Dice Daikon Radish
  2. 2 C Cooked Mung Bean Sprouts
  3. 1 C Sautéed Medium Globe Eggplant
  4. 1 C Sautéed Zucchini
  5. 1 C Sautéed Mushrooms
  6. ½ Lb Very Thinly Sliced Good Quality Beef
  7. 6 T Olive Oil (Divided)
  8. 5-6 C Water (+ More If Wanted/Needed)
  9. ½ C Tamari Sauce
  10. Beef Base
  11. 2 t Crushed Garlic***
  12. 1 t Chili Garlic Sauce
  13. 1 t Powdered Ginger
  14. ¼ t Dried Chili Flakes
  15. ½ C Minced Green Onion Tops (Garnish)
  16. ½ C Cilantro (Garnish)
  17. Fish Sauce (Garnish)
  18. Enoki Mushrooms (Optional Garnish)
Instructions
  1. Put water and beef base to taste in saucepan-add tamari. If using beef broth just add tamari.
  2. Add diced daikon radish to broth, cover, and simmer for 25-30 minutes.
  3. Drain radish, retaining broth and put radish into a medium mixing bowl.
  4. Add sprouts to broth, simmer 5-7 minutes, drain, & add to radish.
  5. Add crushed garlic, chili garlic sauce, ginger and dried chili flakes to broth. Add more water as some will have evaporated and keep on simmer. Jack up the heat when ready to serve.
  6. Individually sauté eggplant, zucchini, and mushrooms in olive oil and as each is finished add to rest of ingredients.
  7. Slice beef as thinly as possible. (I used flat iron steak).
  8. Gently fold all ingredients in mixing bowl, divide, and add to serving bowls.
  9. Lay raw steak slices on top of veggies and pour piping hot broth over all. The steak will cook as the hot liquid hits it.
  10. Sprinkle with green onions, garnish with cilantro and enokis (if using).
  11. Put the bottle of fish sauce on the table for individual use.
  12. Serve In A Large Bowl
  13. 6 Servings
  14. 253 Calories, 9.1g Protein, 21.3g Fat, 7.1g Carbs, 3.0g Fiber, 4.1g Net Carbs
Notes
  1. This makes a large bowl of stew and what you see was my meal.
  2. Nutritionals include everything but the enoki mushrooms garnish.
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Low Carb Mung Bean Sprouts Carbonara

Low Carb Mung Bean Sprouts CarbonaraLow Carb Mung Bean Sprouts Carbonara.  Yes, you can have an Italian dinner this evening.  No, you don’t need to go to the Olive Garden to get it.  Pasta carbonara is one of the truly classic Italian dishes and it does not need to be made with high carby pasta.  We are going to use mung bean sprouts instead and by the time we are finished, I doubt you will be able to tell much difference.  Traditionally, carbonara does not have cream in it but no fear, it is really good and does make the meal more hearty.  Hopefully you can find a good pancetta but if not, a good quality smoked bacon will work as a decent stand-in.

This is an extremely low carb but more importantly, high fat recipe.  This is keto at its best and In my humble opinion, very healthy trading about 50g carbs in a pasta for about 7g in sprouts so, the choice is yours. That big beautiful display of basil?  I kid you not, I. Ate. 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.

Mung Bean Sprouts Carbonara
Print
Ingredients
  1. 1 Lb Sprouts
  2. 10-12 Oz Pancetta Or Bacon
  3. ¾ C Heavy Cream
  4. ¼ C Water + More If Necessary
  5. 3 Egg Yolks
  6. 1 C Parmesan Cheese
  7. ¼ C Chopped Basil
  8. 1 t Chicken Base***
  9. Lots Of Freshly Ground Pepper
Instructions
  1. Sauté bacon or pancetta in large pan then drain all but ¼ C fat. Set aside.
  2. Bring pot of water to just under boiling, dump in sprouts and simmer about 5-6 minutes or until just beginning to turn limp. Drain, reserving 1 C liquid.
  3. Mix heavy cream and egg yolks and add to reserved fat.
  4. Add ¼ C reserved water, Parmesan cheese, chicken base and heat.
  5. Add sprouts and bacon to heat.
  6. Add more water to desired consistency.
  7. Plate, garnish with basil, a little more cheese and tons of freshly ground pepper.
  8. 4 Servings
  9. 591 Calories, 28.9g Protein, 47.6g Fat, 8.4g Carbs, 1.6g Fiber, 6.8g Net Carbs
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Low Carb Ginger Green Onion Garlic Sauce

Low Carb Ginger Green Onion Garlic SauceLow Carb Ginger Green Onion Garlic SauceLow Carb Ginger Green Onion Garlic SauceLow Carb Ginger Green Onion Garlic Sauce.  Often enough I don’t have much to say about a recipe and this is one of those times.  It’s just one of those sauce recipes that should be cycled through your repertoire every once in a while for something a little different.  It is piquant and goes with just about any meat or fish and as it packs a punch, it does not take much of 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.

Ginger Green Onion Garlic Sauce
Print
Ingredients
  1. ½ C Sliced Green Onion Tops
  2. 2 T Minced Shallots
  3. 2 t Crushed Garlic
  4. 1½ t Powdered Ginger
  5. ¼ C Olive Oil
  6. ½ t Salt
  7. Pepper To Taste And Remembering that Ginger Can Be A Bit Spicy
Instructions
  1. Cut green onions.
  2. Mince shallot.
  3. Add all ingredients to a small processor and pulse to desired consistency and it should not be pulverized.
  4. Allow ingredients to marry on the counter for at least several hours and do not refrigerate.
  5. 4 Servings
  6. 132 Calories, .05g Protein, 14.1g Fat, 2.5g Carbs, .5g Fiber, 2.0g Net Carbs
Notes
  1. Ooh, I just love easy tasty recipes and this is one of them.
  2. It will get better the longer you let it sit on the counter.
  3. Depending on what you are serving this with, you might add as a table condiment, some tamari, or fish sauce.
  4. I put mine with chicken thighs so I didn't use either of them.
  5. Add a little sugarfree rice wine vinegar and you have a really good salad dressing.
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Low Carb Ethiopian Cabbage

Low Carb Ethiopian CabbageLow Carb Ethiopian CabbageLow Carb Ethiopian CabbageLow Carb Ethiopian Cabbage.  I had my first Ethiopian dining experience the other day and it was a dandy.  I shared the plate to the right with someone and it was literally to die for.  Small dribs and drabs of this & that all on top of Ethiopian bread made with teff, which to my knowledge, is the highest carb grain there is.  It was all spectacular but the thing that struck me the most was the cabbage. It was creamy and rich and for whatever reason and I do not know why, it did not have any potatoes in it which would be traditional.  And it case you’re curious, no, neither of us ate the bread.  This is very easy to make and you can be doing other things while it simmers.

I started out and had planned to make about 4 servings and you know what they say about the best laid plans…so, the recipe is for eight people but…you will wish you had even more of it.  Those little pie shaped thingies are thinly sliced daikon radish rounds.

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.

Ethiopian Cabbage
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Ingredients
  1. ⅓ C Olive Oil
  2. 1½ Lbs Cabbage
  3. ½ C Chopped Carrots (I Used 1 Smallish Carrot)
  4. ½ Lb Daikon Radish
  5. ½ Thinly Sliced Onion
  6. 1½ t Turmeric
  7. 1 T Crushed Garlic
  8. 1 t Salt +More As Needed
  9. ½ C Water Then As Needed
Instructions
  1. Chop cabbage into small pieces.
  2. Chop carrots into small pieces.
  3. Slice daikon radish into very thin rounds and then into wedges.
  4. Julienne Onion.
  5. On med-low in a large sauté pan add olive oil & turmeric, then add cabbage, daikon, onion and salt & mix well.
  6. Add water, cover and cook for 15-20 minutes.
  7. Put carrots into a small sauce pan and simmer until tender-about 10-12 minutes.
  8. Add garlic and carrots to cabbage and and additional water as necessary.
  9. Cook until everything is tender and water is all but evaporated.
  10. Taste and correct any seasoning.
  11. 8 Servings
  12. 111 Calories, 1.8g Protein, 9.1g Fat, 7.7g Carbs, 2.8g Fiber, 4.9g Net Carbs
Notes
  1. Don't ask me why this is so good because I don't know. I just know it is.
  2. Daikon is best sliced on a mandoline.
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Low Carb Beef Fajita Crêpes

Low Carb Beef Fajita CrêpesLow Carb Beef Fajita CrêpesLow Carb Beef Fajita CrêpesLow Carb Beef Fajita CrêpesLow Carb Beef Fajita Crêpes. So, if you can have Low Carb Fajitas on a large cheese tortilla why couldn’t you have it inside a zero carb crepe?  I hope this is proof that you can.  All the flavor and none of the carbs in a flour tortilla and they are very easy to make.  If you happen to end up with any  of the meat-pepper mix, it makes a terrific breakfast with an egg or two on top and if truth be told, I try to always make a little extra to have a couple of days later for dinner.  You will need one recipe of 12 Flaxseed Meal Crêpes.

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.

Beef Fajita Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 1 Lb Good Steak Meat Cut Into ¼” Pieces & Then Into Thin Strips. (I Used A Flat Iron Steak)
  3. 1 Onion Sliced Into Slivers
  4. 1-1½ Lbs Red, Yellow, Or Orange Pepper Seeded And Slivered (I Mix Mine If I Have Them)
  5. 3 T Olive Oil (Divided)
  6. 1 T Lime Juice
  7. 1 t Crushed Garlic
  8. ½ t Chili Powder
  9. ½ t Cumin
  10. ½ t Oregano
  11. ½ t Pepper Flakes
  12. ½ t Salt
  13. ½ t Pepper
Instructions
  1. In large bowl mix 1½ T oil, lime, garlic, and all spices/herbs. Add meat, massaging mix into the meat.
  2. Add rest of oil to sauté pan and cook peppers & onions until softened. Set aside.
  3. Add meat to sauté pan and quickly cook only until just seared. Over cooking meat will always toughen it. Add peppers and onion back to meat just to heat.
  4. Lay out crêpes, add meat-pepper mixture and roll.
  5. Serve with side condiments of your choice.
  6. 6 Servings 2 Each
  7. 486 Calories, 31.7g Protein, 35.3g Fat, 11.4g Carbs, 6.0g Fiber, 5.4g Net Carbs
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Low Carb Spinach Mushroom Bacon Crêpes

Low Carb Spinach Mushroom Bacon CrêpesLow Carb Spinach Mushroom Bacon CrêpesLow Carb Spinach Mushroom Bacon CrêpesLow Carb Spinach Mushroom Bacon CrêpesLow Carb Spinach Mushroom Bacon Crêpes.  I am having so much fun doing this series of crêpe recipes, I can’t even tell you.  Not only do I make them, I get to eat them- so, it’s a best of both worlds kind of scenario.  The combination of ingredients in these particular crêpes is that of a good quiche so maybe, since real men don’t eat quiche-you can get them to eat these. You will need one recipe of 12 Flaxseed Meal Crêpes.

I have quite a few new crêpes recipes now and to see a few of them check these out too.  Crab Rangoon Bundles With Asian DrizzleStrawberry Orange Crêpes  and there are now many more-some savory and some for dessert.

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.

Spinach Mushroom Bacon Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 12 Oz Shredded Swiss Cheese (I Used Gruyere)
  3. 10-12 Oz Bacon
  4. 10-12 Oz Packaged Frozen Spinach
  5. ½ Medium Onion Minced
  6. ¾ Lb Sautéed Chopped Mushrooms -Reserve ½ C
  7. 1 Cup Heavy Cream
  8. 1 t Porcini Mushroom Dust***
  9. Salt & Pepper
Instructions
  1. Sauté and crumble the bacon, reserving the fat.
  2. Cook the onion in fat until trasluscent. Set aside.
  3. Finely chop the mushrooms and lightly sauté in bacon grease reserving ¼ C for gravy.
  4. Squeeze out some of the moisture from the spinach.
  5. Combine bacon, mushrooms, spinach, & onions mixing & heating. Add salt & pepper to taste.
  6. In separate pan heat heavy cream, porcini dust and reserved chopped mushrooms until just barely beginning to thicken. Salt & pepper to taste.
  7. Lay out crêpes and sprinkle with cheese.
  8. Put warm spinach mixture on cheese and roll.
  9. Spoon heavy cream mushroom sauce over all.
  10. 6 Servings 2 Each
  11. 545 Calories, 22.6g Protein, 45.4g Fat, 6.0g Carbs, 4.6g Fiber, 1.4g Net Carbs
Notes
  1. May also be dusted with a little parmesan cheese on top.
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Low Carb Beef Burrito Crêpes

Low Carb Beef Burrito CrêpesLow Carb Beef Burrito CrêpesLow Carb Beef Burrito Crêpes.  These Burrito crêpes are a very quick dinner and always a hit with children.  One of the great things about kids is when they are young they don’t have any preconceived ideas about the way something should be or look.  Think about this; if these burritos were the first ones they had ever had, they might think Taco Bell’s burritos were a little strange so…context is everything.  These are very easy to make even if you don’t have any of what you see on the plate.  I served mine with Pico de GalloCreamy Smooth Guacamole and sour cream and of course these items can also be purchase at you local grocery store.  The Flaxseed Meal Crêpes are zero carb which makes the burritos nearly zero carb too. To make them you will need one recipe of the crêpes.  I also of course used my own Taco Seasoning but you may use your own or again, something you can buy in the grocery.

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.

Beef Burrito Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 1½ Lbs Good Quality Hamburger Meat (At Least 15% Fat)
  3. 1½ Lbs Finely Shredded Cheese
  4. 1 Medium Onion Sliced Thinly Into About 1-1½” Strips
  5. 1½-2 T Taco Seasoning (More Or Less To Your Personal Taste)
Instructions
  1. Put onions and ground beef in pan set to medium-low and slowly brown meat and until onions are transluscent.
  2. Spread 1 oz. shredded cheese on each crêpe.
  3. Divide meat & onion mixture onto each crêpe and roll.
  4. Top each two crêpes with 2 oz. more cheese. You may need to nuke then to completely melt the cheese.
  5. Garnish as desired.
  6. 6 Servings 2 Each
  7. 914 Calories, 57.4g Protein, 72.4g Fat, 6.1g Carbs, 4.5g Fiber, 1.6g Net Carbs
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Low Carb Tahini Almond Butter Walnut Brownies

Low Carb Tahini Almond Butter Walnut BrowniesLow Carb Tahini Almond Butter Walnut BrowniesLow Carb Tahini Almond Butter Walnut BrowniesLow Carb Tahini Almond Butter Walnut BrowniesLow Carb Tahini Almond Butter Walnut Brownies. I have, over the last eight years, tried more than several “supposed” low carb “moist brownies” only to be sadly disappointed one more time.  A while ago I posted a Tahini Almond Butter Walnut Balls cookie recipe using this exact same batter and the cookies, if not over done, were like fudge in the center. Thinking if the cookies were so fudgy what if I tried the same batter for brownies.  Did it work…Oh yeah, it sure did. The only other brownie recipe you will find on this site are Mocha Zucchini Brownies-Mocha Ganache but the reason these brownies might be so much better is that it is a dump & mix recipe and there are not many of them unless you do some kind of boxed mix. (Ugh)  This was just the first time I tried making these but the next time (if there is one) I am going to put the coffee ganache on them instead of the plain ole ganache I made.  I hope you can tell from the picture above how seriously moist these look because they are as stick-to-the-roof-of-your-mouth as any other really good brownie and I think the secret is all the oils in almond butter and tahini, I mean, come on.

I did make a batch of mocha brownies so I added a couple more pics.  Notice the nooks & crannies after baking which are filled with the ganache and I also allowed the ganache to drip over the edges which in my opinion keeps these moist brownies even more so.

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.

Tahini Almond Butter Walnut Brownies
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Brownies
  1. ½ C Almond Butter
  2. ½ C Tahini
  3. 2 Eggs
  4. 2 T Cocoa Powder
  5. 2 T Peanut Flour
  6. 2 T Water
  7. 1 T Melted Butter
  8. ⅔ C Just Like Sugar
  9. 2 t Vanilla
  10. 1 t Baking Soda
  11. ½ C Chopped Walnuts
Ganache
  1. ½ C 40% Heavy Cream
  2. ⅓ C Good Chocolate Bar Cut Into Small Pieces.
Instructions
  1. Minus the walnuts dump everything else into a mixing bowl and thoroughly combine with an electric mixer.
  2. Fold in nuts.
  3. This batter is so thick you will need to push it into a paper lined 8x8 pan with a couple of fingers.
  4. Bake 12-13 minutes and no longer. You can’t tell that they are done but better a bit under-done than a bit over-done if you want them to be fudgy.
Ganache
  1. Heat heavy cream to simmer and keep your eyes on it-you don't want to boil it or you will have a huge mess on your hands.
  2. I put my chocolate into the microwave on med-low for 20 sec, stir, and repeat until it is just beginning to melt.
  3. Add hot heavy cream to chocolate and stir constantly until all chocolate is melted and incorporated.
  4. Let brownies cool just a bit, cover & spread with ganache and cool in the refrigrator until ganache is set.
  5. Carefully lift brownies out of pan, cut & serve. You're in for a treat.
  6. 12 Servings
  7. 233 Calories, 6.9g Protein, 21.7g Fat, 7.1g Carbs, 3.5g Fiber, 3.6g Net Carbs
Notes
  1. I used Endangered Species 88% chocolate bar in my ganache.
  2. Notice that the fat content is 195 of the 233 calories.
  3. If you want mocha brownies add ½ t instant coffee to mix and then add 1 t to ganache. I also added 2 drops EZSweetz into ganache with the coffee.
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Low Carb Shrimp Taco Crêpes

Low Carb Shrimp Taco CrêpesLow Carb Shrimp Taco CrêpesLow Carb Shrimp Taco CrêpesLow Carb Shrimp Taco Crêpes.  All of the taste and zerocarb crêpes instead of who know how many from two 6″ flour tortillas-I think maybe about 18-20g and they taste for all the world just like a good shrimp taco should taste. Hoping that you are able to see from all the crêpes recipes I have recently posted that you can put a whole lot more than just ham and cheese in them. Those white sticks in the background on the plate  are jicama sticks sprinkled with lime juice and chili powder and they are so, so good.  You will need one recipe of Flaxseed Meal Crêpes  and if you are so inclined to make your own here is a good recipe for Taco Seasoning which is so much less expensive than the purchased kind and which may have sugar in it.

Don’t make the mistake of using imitation seafood anything.  It is NOT low carb.  It is filled with starch as a binder and has 13g carbs in 3 measly oz.  I made the mistake and paid for it in my BS testing after dinner and I couldn’t figure out why and/but…now I know.

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.

Seafood Taco Crepes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 1½ Lb Bay Shrimp
  3. 1 T Taco Seasoning
  4. 2 T Minced Jalapeno Peppers (I Use Pickled)
  5. 1 Medium Small Diced Tomato (Garnish)
  6. ½ C Red Onion (Garnish)
  7. ½ C Chopped Cilantro (Garnish)
  8. 1-2 Large Avocados
  9. 1 C Green Onions (Divided)
  10. 1 C Sour Cream (Divided)
  11. 2 Wedged Limes (12 Pieces)
Instructions
  1. Blend ¼ C sour cream with shrimp, crab, taco seasoning and jalapeno peppers.
  2. Add ½ C green onions to avocado and using a stick blender, mix until smooth.
  3. Lay out crêpes and smear with avocado mix.
  4. Lay shrimp & crab mix on lower ⅓ of the each crêpe and roll.
  5. Garnish with red onion, tomato, cilantro, and remaining green onions.
  6. Put a dollop of sour cream and remaining avocado mix on top of each 2 crêpes.
  7. Garnish each plate with 2 small lime wedges.
  8. 6 Servings 2 Each
  9. 461 Calories, 10.1g Protein, 35.0g Fat, 13.7g Carbs, 9.0g Fiber, 4.7g Net Carbs
Notes
  1. I included two avocados in the nutritionals.
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Low Carb Mu Shu Pork Crêpes

Low Carb Mu Shu Pork CrêpesLow Carb Mu Shu Pork CrêpesLow Carb Mu Shu Pork Crêpes.  I doubt there are too many people in this country who have never had either Mu Shu Pork or Peking Duck at one time or another in their lives and the predominate flavor in both is Hoisin Sauce.  In most restaurants all the ingredients are cooked in a wok, bound together with egg and served in a large bowl with a side of Chinese pancakes which is fine if that’s what you know but it is my opinion that people love to make their own food at a communal table and this is the perfect meal with which to do it.  It does not take much of each ingredient to make one crêpe and if served in small bowls on the table, each person can pick and choose their own ingredients.  And there is a big bonus, you can actually taste each flavor.  Soooo with all that said, I am going to show you two ways to fix this.  One is probably just as good as the other but the second way is…a lot faster and sometimes when we are putting a meal on the table, faster is better.

You will need a recipe for both Flaxseed Meal Crêpes and Hoisin Sauce.  It is also my opinion that once you have made both of these recipes you will make them again and again as there are so many recipes, just on this site that use them, and of course you are welcome to make up your own.

At some point I will be making a completely separate Category for the many crêpe recipes I am developing but for now here are a few of them.  Raspberry Almond CrêpesCrab Rangoon Bundles/Asian DrizzleChicken Enchiladas,  Mushroom Ham Cheese Quesadillas and more.

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.

Mu Shu Pork Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes (12)
  2. 12 Oz Slivered Pork Loin
  3. 1 T Olive Oil
  4. 4 Eggs
  5. 1 T Butter
  6. ½ C Boiled 5 Minute Mung Bean Sprouts (Optional) & (Only If You Have Them-I Did)
  7. 4 Oz Very Thinly Sliced Roughly Chopped Mushrooms
  8. 1 C Thinly Sliced Diagonally Cut Green Onions
  9. 1 T Tamari
  10. 2 t Rice Wine Vinegar
  11. 2 t Just Like Sugar Brown***
  12. ¾ C Hoisin Sauce
The Fun Way
  1. Make Crêpes & Hoisin Sauce
  2. Slice semi-frozen pork into as thin a piece as possible, turn and cut again in about 1½” pieces. (Let come to room temperature before frying).
  3. Add tamari, Just Like Sugar*** and rice wine vinegar to pork and mix.
  4. Slice green onions.
  5. Boil bean sprouts (if using).
  6. Chop and sauté mushrooms in 1 T butter.
  7. Scramble slightly beaten eggs.
  8. Put all ingredients in small bowls and put on table for service.
  9. Lay out 1 crêpe, spread thin layer hoisin sauce, place wanted ingredients in center and roll.
The Fast Way
  1. Make Crêpes & Hoisin Sauce
  2. Cut and make ready all ingredients.
  3. Slice semi-frozen pork into as thin a piece as possible, turn and cut again in about 1½” pieces. (Let come to room temperature before frying).
  4. Sauté mushrooms in 1 T Butter and set aside.
  5. Add olive oil to hot pan, add room temperature meat and cook 1 minute.
  6. Add bean sprouts (if using), mushrooms, green onions, heat to hot, add eggs until very lightly scrambled.
  7. Serve in large bowl.
  8. Lay out 1 crêpe, spread thin layer hoisin sauce, and add mixture to center and roll.
  9. 6 Servings 2 Crêpes Each
  10. 587 Calories, 27.8g Protein, 45.0g Fat, 9.4g Carbs, 6.0g Fiber, 3.4g Net Carbs
Notes
  1. Nutritionals include crêpes and hoisin sauce.
  2. Leftovers? No problem. Just mix them, add another egg or two, cook and serve it for breakfast.
  3. I keep mung bean sprouts in the fridge most all the time as I use them in salads and as a vegetable.
  4. This is a great way to introduce your kids to Chinese tastes and I guarantee they will LOVE making their own and if they taste the hoisin maybe, just maybe, they will taste the peanut butter too.
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Low Carb Lox And Cream Cheese Crêpes

Low Carb Lox And Cream Cheese CrêpesLow Carb Lox And Cream Cheese CrêpesLow Carb Lox And Cream Cheese CrêpesLow Carb Lox And Cream Cheese CrêpesLow Carb Lox And Cream Cheese Crêpes.  I haven’t had any lox for a long time and it’s not because I don’t love it, it’s because I already have so many other wonderful lowcarb things to eat.  Life is not boring in the small village of Kruegerville. I would normally have this concoction on one of my Low Carb Carbalose English Muffins but this is an even lower carb keto version without the Carbalose Flour.  Nearly all the same ingredients, just presented in a different form so instead of even the few carbs in the muffins there are zero in the crepes.  They are easy to make and fun to eat to your heart’s content.  In the search bar you can put the word crêpes and find many more recipes like this one made with what else?…Crêpes.  Some are savory and some are sweet.  These Low Carb Lox And Cream Cheese Crêpes are very versatile and can be eaten for breakfast, lunch, or dinner and you will need a recipe of Flaxseed Meal Crêpes.

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

 

Lox And Cream Cheese Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 16 Oz Smoked Lox (You May Use A Little Less Depending How Thinly It’s Cut)
  3. 12 Oz Softened Cream Cheese
  4. 1½ C Finely Chopped Tomato (Divided)
  5. ¾ C Minced Purple Onion
  6. ¾ C Capers
  7. Freshly Ground Pepper
Instructions
  1. Mix cream cheese with ½ C small diced tomatoes.
  2. Lay crêpes on counter and smear with the cream cheese.
  3. Sprinkle with purple onions and capers.
  4. Lay down thinly sliced smoked salmon (lox) and grind on pepper.
  5. Roll crêpes, plate, and sprinkle with additional onions & more capers
  6. Give a final grind of pepper.
  7. 12 Servings
  8. 225 Calories, 14.1g Protein, 16.7g Fat, 3.9g Carbs, 2.2g Fiber, 1.7g Net Carbs
  9. 6 Servings
  10. 449 Calories, 28.3g Protein, 33.5g Fat, 7.7g Carbs, 4.3g Fiber, 3.4g Net Carbs
Notes
  1. As you can see I plated what ended as three crêpes which I COULD NOT eat. So the picture shows three but I could barely eat two so if you can actually eat three no biggie.
  2. After I took the center picture I had to add a third piece of lox.
  3. 16 oz. lox and crêpes are included in nutritionals.
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Low Carb Strawberry Orange Crêpes

Low Carb Strawberry Orange CrêpesLow Carb Strawberry Orange Crêpes.  You’ll not see the orange in these but you sure as heck will be able to taste it.  I love crêpes and in fact I am going to try to post maybe 18-20 recipes for them.  With the advent of my Zero Carb Flaxseed Meal Crêpes I can now have crêpes any which way but loose-and actually…loose too.  They can be savory as well as sweetened and yes, I like them both ways.  It’s always easier to start with the sweet stuff because it is what grabs peoples attention first but there really aren’t that many of them as most are savory and begin to think Enchiladas.  You know, I have to eat the recipes I test and I have to say, this one was not too difficult.

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.

Strawberry Orange Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 12 Oz Softened Cream Cheese
  3. 8 Drops Liquid Sucralose*** (Divided)
  4. ½ t Orange Extract (Divided)
  5. 1½-2 C Fresh Strawberries (Divided) (Frozen Work As Well Except As Garnish)
  6. ¼ C Water
  7. 3 Drops Liquid Sucralose***
  8. ⅛ t Orange Extract
Instructions
  1. Mix ½ C chopped strawberries, water, ¼ t orange extract & 4 drops Sucralose. This is your coulis drizzle and you can add more water as necessary if wanted. You want this relatively smooth so it is better to whiz in a small processor or if you have one an emersion blender.
  2. Beat cream cheese, 4 drops Sucralose, and ¼ t orange extract. Add heavy cream and ½ C mashed strawberries & beat until blended.
  3. Chop remaining strawberries into small pieces.
  4. Lay out crêpes and thinly smear each with cream cheese mixture.
  5. Roll crêpes, drizzle with coulis, & garnish with remaining chopped berries.
  6. 12 Servings
  7. 238 Calories, 5.8g Protein, 22.4g Fat, 4.6g Carbs, 2.4g Fiber, 2.4g Net Carbs
Notes
  1. By the way, the basil leaves I used as a pretty plate garnish? Um, I tore them into small pieces and ate with each bite. Sounds kind of weird but it was really tasty.
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