Tag Archives: grainfree

Keto Horseradish Dill Cream

Keto Horseradish Dill CreamKeto Horseradish Dill CreamKeto Horseradish Dill Cream. This keto horseradish dill cream is about as easy a recipe to make as I can think of and takes about 5 minutes at most. It is fabulous on fish of any kind and especially with lox or smoked salmon. It is quite piquant and does not take much to get a whole bunch of flavor. I also use it as a dip for chicken skins, shishito peppers, cucumber coins or anything else you use traditional crudité veggies for. It is just a winner all around if you like horseradish. Also fabulous on a salad as dressing and of course again, with any fish.

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

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

Horseradish Dill Cream
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Ingredients
  1. 1 C Sour Cream
  2. 3 T Horseradish Cream
  3. 1 T Dijon Mustard
  4. 1 T Dried Dill
  5. ½ t Salt
  6. ¼ t Pepper
  7. ⅓ C Lemon Juice
Instructions
  1. Put all ingredients into a small bowl, mix well and refrigerate for at least 4 hours and over night is best.
  2. 12 Servings
  3. 49 Calories, 0.7g Protein, 3.7g Fat, 2.0g Carbs, 0.1g Fiber, 1.9g Net Carbs
  4. 8 Servings
  5. 74 Calories, 1.1g Protein, 5.6g Fat, 3.0g Carbs, 0.1g Fiber, 2.9g Net Carbs
Notes
  1. To make this into a salad dressing, (it's thick) add buttermilk to desired consistency.
  2. As I get more pics of this horseradish cream with other foods I will add them.
  3. Any and all ingredients can be increased or decreased to your own taste. I have just presented what I think is a good balance for all tastes.
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Low Carb Shrimp & Green Beans

Keto Shrimp & Green BeansKeto Shrimp & Green BeansLow Carb Shrimp & Green Beans. I consider this low carb shrimp & green beans dish to be Middle Eastern because it has so many Middle Eastern elements in it like um…pretty much everything. It is put together very easily assuming you have Cauliflower Grits in your freezer, which I always do. In fact, when I am down to a couple of servings I get a couple more heads and make more. They freeze beautifully and can be defrosted quickly to be used in so many ways like Grillades Over Cheesy Grits,  Cajun Shrimp & Grits,  Tater TotsPolenta Cakes,  Shrimp Étouffée  and Shrimp & Grits to name a few.

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

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

Shrimp & Green Beans
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Ingredients
  1. 1 Lb Shrimp
  2. ½ Lb Fresh Green Beans
  3. 1 T Olive Oil
  4. 3 T Butter
  5. ½ C Full Fat Greek Yogurt
  6. 1½ Lemons Juiced (Divided)
  7. 1 T Za'atar
  8. 1 T Garlic Paste*** (Divided)
  9. 1 T Dried Mint
  10. 1 Very Thinly Sliced Shallot
  11. 1 Large Chopped Roma Tomato Or About 12 Halved Cherry Tomatoes
  12. ¼ C Cilantro (Garnish)
  13. ¼ C Green Onion Tops (garnish)
  14. 2 C Cauliflower Grits Used As Your Couscous
  15. Salt & Pepper
Instructions
  1. Cut green beans in half on the diagonal, simmer in water until tender, drain well, sauté in 1 T butter, add 2 t garlic paste for last minute and set aside.
  2. Sauté shallot to translucent in 1 T butter and set aside.
  3. Very quickly sauté shrimp in 1 T olive oil and last 1 T butter. Add tomatoes to heat.
  4. Add back sautéed green beans and onions to heat.
  5. Mix yogurt with 1 juiced lemon, za’atar, 1 t garlic paste, and mint.
  6. Heat, grits, add juice of last ½ lemon and salt & pepper to taste.
  7. Plate, dab with yogurt mixture, and garnish with cilantro and green onions and more mint if wanted.
  8. 4 Servings
  9. 350 Calories, 26.5g Protein, 21.3g Fat, 10.9g Carbs, 2.9g Fiber, 8.0g Net Carbs
Notes
  1. Cauliflower Grits are included in nutritionals.
  2. If wanted you may serve your tomatoes raw and to garnish dish. I did it because I didn’t have cherry tomatoes.
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Low Carb Shrimp Toast

Keto Shrimp ToastKeto Shrimp ToastLow Carb Shrimp Toast. So, I have been watching this series on NetFlix called The Chef’s Show and one of the many recipes that has been done was simply called Shrimp Toast. I’m thinking that not only did it seem easy, but something very, very tasty so…I thought I’d give it a try. I already had all the ingredients that were called for and this is my result. If you ever do watch it, you’ll see that mine is not too much different except for gochujang. Koreans use  gochujang for just about everything and I don’t have any, let alone would I use it. It is very sugary and hot so if you want a spicier or sweeter keto shrimp toast then you could use a hot sauce and a bit of sugarfree sweetener of some kind. Now, if you do not make Carbalose Bread, or some version of low carb bread you will have to punt on that ingredient and perhaps serve it in a bowl but I did use it and the low carb shrimp toast that resulted was divine. The idea of the bread is to soak up all those heavenly juices and yes, it does do that.  I think using Cauliflower Grits, which I used the following night, would be the best food option under your shrimp. I make and freeze cauliflower grits so I can use them when wanted.

The original recipe used head-on prawns and I’m thinking you may not be interested in that so yes, I did use peeled shrimp. It of course looked kinda messy and if you like that messy stuff then by all means get head-on shrimp.

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

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

Shrimp Toast
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Ingredients
  1. 1 Lb Large Shrimp
  2. ¼ C Pepper Paste (Paste Made Of Red Peppers)
  3. 2 T Olive Oil
  4. 4 T Butter (Divided)
  5. ½ C White Wine
  6. 1 Lemon Juiced
  7. 1 Lemon Wedged
  8. 2 Juiced Limes
  9. 1 t Salt
  10. 2 t Garlic Paste***
  11. 1 Small Onion
  12. Cilantro
  13. 4 Slices Buttered Toasted Bread (If Using And Optional)
  14. ⅓ C Heavy Cream Or 1 Small Can Coconut Milk
Instructions
  1. 4 Slices Buttered Toasted Bread (If Using And Optional)
  2. Toast & butter bread if using.
  3. Sauté onion in 1 T olive oil and 1 T butter.
  4. Add garlic and sauté 30 seconds more.
  5. Add pepper paste, white wine, juiced lemon & limes, salt, and mix well.
  6. Add coconut milk or heavy cream and bring to slow simmer.
  7. On high heat, in separate pan, sauté shrimp in 1 T olive oil & 1 T butter cooking only 30 seconds or so on each side.
  8. Add to liquids and simmer 1-2 minutes.
  9. Swirl in last 2 T butter one at a time to thicken sauce.
  10. Serve over toast or cauliflower grits and garnish with cilantro and a lemon wedge.
  11. 4 Servings
  12. 420 Calories, 23.8g Protein, 30.3g Fat, 6.0g Carbs, 0.4g Fiber, 5.6g Net Carbs
Notes
  1. After sautéing your onion this will all go very quickly so have all your ingredients cut and ready.
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Keto Caramelized Mustard Cream

Keto Caramelized Mustard CreamKeto Caramelized Mustard CreamKeto Caramelized Mustard Cream.  I have pretty much always said that a sauce can make the meat, and this keto caramelized mustard cream is one of  those sauces. I have shown it with a beautiful black peppercorned pork rib chop and it is equally as comfortable with a steak, fish, and chicken. It’s really is an all-bases-covered sauce. I put it under the chop so you could see the gorgeous cracked peppercorn crust (which not only tastes incredible but also keeps the meat moist) but it’s easily comfortable smothering a piece of meat so, top or bottom, your choice.

In case anyone is wondering what that beautiful stuff with macadamia nuts on it is, well, it’s a Keto Bacon Broccoli Salad with everything but the kitchen sink in it and…it’s super easy to make.

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

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

Caramelized Mustard Cream
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Ingredients
  1. 1 T Butter
  2. 1 T Olive Oil
  3. 1 Medium Onion
  4. 1½ t Dried Thyme
  5. ¼ C White Wine
  6. ¼ C Brandy
  7. 2 T Sherry
  8. ½ C Heavy Cream
  9. 2 t Dijon Mustard
  10. 1 t Chicken Base***
Instructions
  1. Slice onion very thinly.
  2. Add butter and olive oil to medium sauce pan on medium-low and caramelize the onions stirring every so often so they don't burn. (this should take 35-40 minutes).
  3. Add thyme, wine, brandy, sherry, and chicken base, and reduce until it is all incorporated and liquid is nearly gone.
  4. Add mustard and heavy cream and reduce slightly. The cream will thicken very quickly from the onions so if needed, add a little water.
  5. 4 Servings
  6. 187 Calories, 0.4g Protein, 18.3g Fat, 2.5g Carbs, 0.0g Fiber, 2.5g Net Carbs
Notes
  1. As I said above, this is good on everything.
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Keto Stuffed Mini Peppers

Keto Stuffed Mini PeppersKeto Stuffed Mini PeppersKeto Stuffed Mini Peppers. I am unable to see how large your mini peppers are, as they come in different sizes so, I am going to use kind of an average in telling you how many you may need. These keto stuffed mini peppers are very easy to make, can be table ready in 10-15 minutes, and if you have a bit of help, even less time than that. I happened to pick up a bag of mixed colored peppers and the next thing ya know, in another store, there are seedless red minis which I would have purchased…If only I had known. These little puppies can be used as an appetizer or a replacement for a salad and no matter your choice they are good, good, good and…if you have kids & don’t make them too spicy, they will love them too.

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

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

Stuffed Mini Peppers
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Ingredients
  1. 6 Mini Peppers Stems Off, Cut In Half, And Seeded & Deveined
  2. 4 Oz. Grated Cheddar Cheese (About 1 Cup)
  3. 2 Oz Room Temperature Cream Cheese
  4. 2 Oz Drained Chopped Pimentos
  5. 2 T Mayonnaise
  6. 1 T Soft Butter
  7. 1 T Lime Juice
  8. 1 T Heavy Cream
  9. ⅛ t Salt (More To Taste)
  10. Ground Cumin
  11. Chipotle Powder Or Chili Powder (Optional But Really Good)
Instructions
  1. Cut off tops and tips of peppers, cut in half, and clean out seeds.
  2. Beat cream cheese, butter, mayonnaise, lime juice & salt.
  3. Beat in heavy cream.
  4. Add grated cheese and pimentos & mix well.
  5. Fill pepper halves & lightly sprinkle on ground cumin, chili powder, chipotle powder, or any combo you like.
  6. Refrigerate until ready to eat.
  7. 12 Servings
  8. 69 Calories, 2.7g Protein, 6.2g Fat, 1.1g Carbs, 0.2g Fiber, 0.9g Net Carbs
  9. 6 Servings
  10. 138 Calories, 15.4g Protein, 12.3g Fat, 2.3g Carbs, 0.4g Fiber, 1.9g Net Carbs
Notes
  1. I grated my own cheese and used a larger holed grater. It will probably be handier and a lot faster to buy already shredded cheese.
  2. If you need another pepper so be it. If you have more peppers than filling just eat 'em.
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Keto Bacon Broccoli Salad

Keto Bacon Broccoli SaladKeto Bacon Broccoli SaladKeto Bacon Broccoli SaladKeto Bacon Broccoli Salad.  I am here to tell you that this salad in a keto winner. It is very easy to make, piquant beyond belief, and because of its high fat content, is a perfect adjunct to any keto dinner. Really, do not have any long diatribe about this keto bacon broccoli salad recipe…the proof is in the eating.

As you look at the pic I hope you are noticing that I cut my broccoli pieces very small and there is a reason for this. If your pieces are too large, they are difficult to get into your mouth without smearing it about your face. As a kid I probably didn’t care about it and as an adult, I don’t like it. The peppers are also cut into smaller pieces. With that said, you may cut them any way you like cause this salad is going to be yours-not mine.

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

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

Bacon Broccoli Salad
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Ingredients
  1. 1 Lb Small Cut Broccoli
  2. ½ Lb Bacon
  3. 1 C Small Cut Diced Red Peppers
  4. 1 C Shredded Cheddar Cheese
  5. ½ C Sliced Green Onion Tops
  6. ½ C Toasted Chopped Macadamia Nuts
  7. ⅓ C Small Chopped Pickled Jalapeno Peppers
  8. ½ C Mayonnaise
  9. 2 T Apple Cider Vinegar
  10. 3 Drops Liquid Sucralose***
Instructions
  1. Cut broccoli to your own personal size, blanch for 30-45 seconds, immediately run them under cold water, drain well, and put into large mixing bowl.
  2. Cook and crumble bacon. Add to bowl.
  3. Toast nuts & add to bowl.
  4. Add green onions, jalapenos, and cheese to bowl and toss all.
  5. In small bowl add mayo, cider vinegar, & sucralose mixing well. This may or may not be enough depending on how much mayo you want but it’s a start and you can always add more as needed/wanted.
  6. Blend mayo mixture into bowl, making sure everything is well coated.
  7. Refrigerate.
  8. 8 Servings
  9. 244 Calories, 7.7g Protein, 21.9g Fat, 6.0g Carbs, 2.9g Fiber, 3.1g Net Carbs
  10. 6 Servings
  11. 325 Calories, 10.2g Protein, 29.3g Fat, 8.0g Carbs, 3.9g Fiber, 4.1g Net Carbs
Notes
  1. Do toast your nuts as it makes all the difference not only is texture but in taste as well. Sliced toasted almonds will also work but macadamia absolutely do make the salad shine.
  2. Please don't cut off the broccoli stems as they are as usable as the crowns. Just be sure to cut them small enough.
  3. The day I ate this I had fixed myself three chicken tenders flash fried in browned butter with a little
  4. salt and pepper and even at the time I realized it would have been so easy to have chopped up the chicken, topped the salad and called dinner good to go. Well, there is always a next time and...you can see, I fixed this as a luncheon with a friend a week later and...this time I had the chicken for it.
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Keto Crab Dip

Keto Crab DipKeto Crab DipKeto Crab DipKeto Crab DipKeto Crab Dip. Was lucky enough to get my hands on some raw chicken skins and I was off to the races with this keto crab dip recipe. It’s the first time I have gotten skins in any number and I kinda wanted to pig out with them.  Now of course this can be scooped with any low carb vegetable but the fried chicken skins?…To die for. Keto crab dip by itself is very easy to make and shouldn’t take more than 30-40 minutes or so and most of that time is just letting the veggies, herbs and spices cook.  I used Parmesan cheese as my topping but pork rind dust could just as easily be used too and surprise, I purchased my crab meat at Safeway. Yes, there a few things I get there and crab is only one of them plus, it comes in handy ½ lb. containers.

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

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

Crab Dip
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Ingredients
  1. ½ Lb Crab Meat
  2. 1 C Shredded Mozzarella Cheese
  3. 2 T Butter
  4. ¼ C Green Onions Finely Cut Tops Only
  5. ¼ C Minced Onion (Or Shallot)
  6. ¼ C Minced Celery
  7. 2 Bay Leaves
  8. ½ t Dried Thyme
  9. ¼ t Celery Seed
  10. ¼ t Black Pepper
  11. ¼ t Cayenne Pepper (Or Chipotle Powder Might Be Good)
  12. 2 t Chicken Base*** (+ More To Taste)
  13. 1¼ C Heavy Cream
  14. 2 T White Wine
Topping
  1. ⅓ C Parmesan Cheese
  2. 1 t Paprika
Instructions
  1. Preheat oven to 350°.
  2. Heat butter in a saucepan until it bubbles. Add all ingredients except cream, wine, crab, & cheeses and simmer until vegetables are well cooked and a little brownish.
  3. Add heavy cream & wine and reduce very slightly.
  4. Remove bay leaves & fold in crab meat.
  5. Fold in mozzarella cheese.
  6. Put into one or individual casserole dishes.
  7. Mix Parmesan cheese & paprika and sprinkle on top of casserole.
  8. Bake until the cheese just starts to brown and the sides of the dish begin to bubble or about 10-15 minutes.
  9. Broil for a minute if needed.
  10. Serves 6
  11. 345 Calories, 11.4g Protein, 30.0g Fat 1.5g Carbs, 0.3g Fiber, 1.2g Net Carbs
Notes
  1. DO NOT use imitation crab in this. It is nothing but starchy carbs that hold it together.
  2. Celery sticks make one very good dip stick as do cucumber coins and pepper strips. If all else fails you can use a spoon.
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Keto Cajun Shrimp & Grits

Keto Cajun Shrimp & GritsKeto Cajun Shrimp & GritsKeto Cajun Shrimp & Grits. This is such a fabulously easy recipe that it’s a shame you have to wait to go to New Orleans to get it. Well, you don’t and here’s a good recipe to start with. Keto Cajun shrimp & grits is spicy, piquant, and every bit as good as what you can get elsewhere and a bit of good news:  It is not nearly as expensive as eating it in a restaurant. Yes, the Grits are made with cauliflower but by the time you are finished with them you are not going to know. You can use any cheese of your choosing in the grits and I chose Mozzarella because It is what I happened to have on hand but cheddar, white cheddar, or any cheese of your choice works.

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

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

Cajun Shrimp & Grits
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Ingredients
  1. 1 Head Cauliflower Grits (4-5 Servings) Or 4 Servings Mashed Cauliflower
  2. 1-1¼ Lbs. Shrimp
  3. Favorite Cajun Spice To Taste (Don't Be Shy) And I Have Used Cajun's Choice Forever
  4. 1⅓ C Heavy Cream
  5. 1 T Chicken Base***
  6. ½ t Thyme
  7. 1 C Shredded Cheese
  8. 4 T Butter
  9. ¼ C Green Onion Tops
Instructions
  1. Liberally sprinkle both sides shrimp with Cajun spices.
  2. Add heavy cream, chicken base, thyme, and additional ½ t thyme to medium sauce pan, bring to low and simmer until thickened. Add grits to heat-add cheese to melt and smear grits on bottom and sides of bowls.
  3. Heat 2 T butter to brown, add ½ shrimp and sear on both sides. Repeat. This will not take long.
  4. Place shrimp on grits, sprinkle with green onions and serve.
  5. 4 Servings
  6. 596 Calories, 27.5g Protein, 50.1g Fat, 5.8g Carbs, 1.9g Fiber, 3.9g Net Carbs
Notes
  1. For an absolute added taste treat add 2-3 T butter to hot pan after finished with shrimp and brown the in with the left-over pan spices, then drizzle it over the shrimp.
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Keto~LowCarb Crêpes

Low Carb Crepes

Low Carb Crepes. As we now well know, crêpes have become a thing not only for a fancy dessert or breakfast, they have also become mainstream for some pretty fancy dinners too. In the last 5-6 years there have been 100’s of créperies opened nationwide while people stand in line to eat in them. The wonderful thing about my low carb crêpes is they don’t cost an arm and a leg to eat.

Each of the keto low carb crêpes recipes begin with a full recipe (12) of ZeroCarb Flaxseed Meal Crêpes and then the directions are for each of the fillings.  Some are savory for dinners and some are sweetened for desserts.  It is my opinion that after you have made the crêpes once or twice, you will come up with many more of your own choosing.

All low carb crêpes on this site are diabetic friendly and include keto, low carb, paleo, and primal recipes. Vegans need not apply. All are made with real food for a healthier you. Please, eat well.

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.

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Keto Eggplant Mushroom Lasagna

Keto Eggplant Mushroom LasagnaKeto Eggplant Mushroom LasagnaKeto Eggplant Mushroom Lasagna. It would be customary to think of lasagna with a red sauce but no, this keto eggplant mushroom lasagna is made with a white wine cream sauce. I know it is not much to look at but boy oh boy is it good, assuming you like eggplant, cheese, mushrooms and oozy gooey food.  If you have looked at many of my dinner plates you have seen lots of eggplant as a side dish but this takes center stage on the plate. Your portion will be larger than mine as I only made ⅓ the recipe and because I always eat many other things with dinner. Despite the picture, there is no basil in the recipe…I ate it with my tomatoes…with abandon.

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

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

Eggplant Mushroom Lasagna
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Ingredients
  1. 3 Medium Eggplant
  2. ½ C Olive Oil
  3. ½-¾ Lb Mushrooms
  4. 3 T Butter
  5. ½ Medium Onion
  6. ¼ C White Wine
  7. 2 C Mozzarella Cheese
  8. ¾ C Heavy Cream
  9. 4 Oz Cream Cheese Room Temperature
  10. ⅓ C Parmesan Cheese
  11. 2 t Dried Marjoram
  12. 1 t Salt
  13. ½ t Pepper
Instructions
  1. Preheat oven to 350°.
  2. Beat cream cheese until smooth, add heavy cream, salt, pepper, and marjoram and mix well.
  3. Peel eggplant (or not) and slice into 1" rounds.
  4. Drizzle oil on rounds and cook on medium low until nicely browned and beginning to collapse. You will probably need to do this in 2-3 repeats and if you need more olive oil for pete's sake add it.
  5. Slice mushrooms, sauté in 2 T butter and set aside.
  6. Mince onion, sweat in 1 T butter until translucent and soft, add back mushrooms, add white wine and simmer until very little wine remains.
  7. Smear a little heavy cream sauce in 8x8" glass baking pan, put down as many eggplant rounds as you can manage and smear ½ of what's left on top. Next put ½ of mushroom onion mixture, sprinkle half the mozzarella and then sprinkle with ½ Parmesan cheese.
  8. Repeat.
  9. Put into oven about 20-25 minutes or until bubbly around the edges and the cheese is oozy goozy throughout.
  10. Let rest on counter 10 minutes and serve it up.
  11. 6 Servings
  12. 572 Calories, 12.2g Protein, 49.6g Fat, 6.4g Carbs, 1.0g Fiber, 5.4g Net Carbs
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Keto Lemon Garlic Aioli

Keto Lemon Garlic AioliKeto Lemon Garlic Aioli as shown with padron peppers. An aioli, as I know it, pretty much always has garlic in it and by garlic I mean GARLIC and served as an appetizer with padron peppers? Yikes, so good. Not too long ago chef Taffiny Elrod from NY, a twitter friend, became a real-life friend when she came to visit Portland for a food conference.

We ate at the spectacular restaurant OX and one of the appetizers we had was padron peppers in some to-die-for sauce.  I have always loved padrons just blistered and drenched in olive oil and lots of salt but as you can see and may find out that the addition of the keto lemon garlic aioli with the padrons are simply to die for.  Blistered padron peppers have what I consider a very mild heat but…every once in a while you might get a zinger.

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

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

Lemon Garlic Aioli
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Ingredients
  1. ½ C Mayonnaise
  2. 2 T Crushed Garlic***
  3. Juice 1 Lemon
  4. ¼ t Paprika
  5. ¼ t Chipotle Powder
Instructions
  1. Mix all ingredients and refrigerate for several hours.
  2. 6 Servings~93% Fat
  3. 56 Calories, 0.1g Protein, 5.8g Fat, 0.9g Carbs, 0.0g Fiber, 0.9g Net Carbs
Notes
  1. All ingredients can be adjusted to your own likes and tastes-this is just the way I like it.
  2. Now here is where you can get creative. Sub lime juice for lemon, sub chipotle powder with chili powder and you can dunk nearly any lowcarb vegetable into it you may like. Like red peppers, jicama sticks, cucumbers, celery, and the list could go on.
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Keto Orange Sauce

Keto Orange SauceKeto Orange SauceKeto Orange SauceKeto Orange SauceKeto Orange SauceKeto Orange SauceKeto Orange Sauce.  Whew an orange sauce with no orange juice? Yes, here it is, and if you weren’t told, you’d never know.  It is orangeyness at its best…with NO ORANGE JUICE. I do use a good quality extract diluted with alcohol and not a seed oil. The alcohol will gas off and the seed oil?-You will end up eating it as it will not.

There are so many ways to use this keto orange sauce. With Crepes Suzette, on Pulled Pork, chicken, scallops, most any fish, and my personal favorite, duck breast, which I have shown above. I happen to have access to a farm that raises and sells their ducks to a market in the area where I live so I am lucky in that respect, but you can always find whole duck in any Asian market, spatchcock it and use this keto orange sauce with it. Peking Duck has always been a special meal for me and with the advent of my Low Carb Hoisin Sauce I can pretty much have it any time I want to-and I do.

I don’t-but if you eat ice cream, this would probably make a pretty tasty topping and since it has butter in it, I think it would crackle before you got it served? I know the last pic looks a little like ice cream but…it’s grated daikon radish and the pic to the left is with blistered shishito peppers. On raspberries? Don’t even ask. Keto orange sauce is probably pretty tasty on a brick.

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

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

Orange Sauce
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Ingredients
  1. 1½ T Orange Extract
  2. ¼ C Water
  3. ¼ C White Wine
  4. 2 T Brandy
  5. 2 T Grand Marnier
  6. 2 T Orange Zest (About 1 Medium Orange)
  7. 1 T Apple Cider Vinegar
  8. 8 Drops Liquid Sucralose***
  9. 4 T Butter
  10. Smidgeon Xanthan Gum
Instructions
  1. Mix first 8 ingredients in a small sauce pan and bring to simmer. Turn off heat, beat in xanthan gum, and add butter 1 T at a time until smooth and creamy.
  2. It’s that easy and ready to serve.
  3. 8 Servings
  4. 56 Calories, 0.1g Protein, 5.8g Fat, 0.9g Carbs, 0.0g Fiber, 0.9g Net Carbs
Notes
  1. No problem with refrigeration, as it really will not get hard and will last more than a week or two but who are we kidding. It simply won’t last as you will want to have it again and…again…and…again.
  2. If you do get it into a refrigerator, just let in sit on the counter for an hour or two and stir to get that beautiful sauce ready to use again. Any butter bits will melt immediately upon hitting any warm food.
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Keto Crepes Suzette

Keto Crepes SuzetteKeto Crepes SuzetteKeto Crepes SuzetteKeto Crepes Suzette.  Somewhere in one of the many recipes on this site I talked about having worked for the Broker Restaurants, a group of restaurants in Denver.  Mine was the Continental and it was the only one that did table-side cooking and yes, I wanted to increase my tips so when Eugene, our Maître d’ was busy, I would step in and do table-side for the other wait staff. One of the fancy dancy desserts we did was Crepes Suzette. Remembering that this was in the mid 70’s, a fully prepared table-side dinner was only between $9-$10. The crepes suzette was about $3. and that was a fortune back then. Whoa, those really were the good old days. Think of this; I lived up into the mountains, about a 50 minute drive, and sometimes had to work a split shift which meant a 2-3 hour afternoon break. I couldn’t go home & come back because the drive was too long but guess what I did get to do.

I went next door to the original Cherry Creek hole-in-the-wall (yeah only 950’ ft on 2 floors) Tattered Cover Bookstore and settled into the dreamworld that is books. Now, I would liken the Tattered Cover to Powell’s Books here in Portland, and Strand Bookstore in New York City. They are all three huge, they are iconic, and they are all independently owned and are NOT Amazon.

So, I have been a bit long winded and the keto crepes suzette recipe is so small and easy it’s ridiculous.  You will need a recipe for Zero Carb Flaxseed Meal Crepes to finish the dish.

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

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

Crepes Suzette
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Ingredients
  1. 1 Recipe 12 Zero Carb Crepes
  2. 1½ T Orange Extract
  3. ⅓ C Water
  4. 4 T Butter
  5. 2 T Brandy
  6. 2 T Grand Marnier
  7. 1 T Orange Zest
  8. 4 Drops Liquid Sucralose***
  9. Smidgeon Xanthan Gum
Instructions
  1. Zest small orange and you can see what I used. Something called a “Halo”.
  2. Bring all ingredients except crepes, butter and xanthan gum to warm in a small sauce pan. Add butter 1 T at time until sauce begins to thicken. Sprinkle in xanthan gum only if needed.
  3. Fold crepes into triangles, put onto a plate or small platter, and drizzle sauce over all. If using the orange segments then scatter them about.
  4. 6 Servings
  5. 288 Calories, 7.3g Protein, 25.1g Fat, 5.4g Carbs, 4.1g Fiber, 1.1g Net Carbs
Notes
  1. Crepes are included in the nutritionals.
  2. If you by chance get too much xanthan gum just thin it with a little water.
  3. That little bitty orange thingy (the halo) was given to me at the grocery store by Ann who had it in here re-cycling box. Not sure why because to me it looked perfect.
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Low Carb Oddballs

Low Carb Oddballs. We all have recipes that don’t fit into a narrow category and these are mine. All made with Real Food for a healthier you. Please, eat well in good health.

All low carb oddballs on this site are diabetic friendly and include keto, low carb, paleo, and primal recipes. Vegans need not apply. All are made with real food for a healthier you. Please, eat well. I have several favorites in this category including the Carbalose Italian Parmesan Garlic Knots. The Keto Nut Porridge and Keto Yogurt  which are both breakfast foods are something you can literally eat every day and there aren’t many foods anyone can eat everyday…well…except maybe bacon.

Please see All Oddballs with pictures and links on Pinterest at Diabetic Chef’s Recipes

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

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

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Low Carb Desserts

Low Carb Desserts. I know, I know, I pretty much look like a low carb desserts junky here and that is absolutely not the case.  I do like small amounts of pretty much any dessert maybe 1-2 times a week but my LCHF eating lifestyle doesn’t really allow me to eat too many goodies after dinner as I am most often too full. I mostly make them now to dazzle dinner guests.  My absolute favorite listed below?  All of them.  My absolutely least favorite? None of them.  The first sign of an addict?  Denial.

DessertsFood Lagniappe:  When you are baking any kind of cake or bar I advise using professional square, rectangular, or round aluminum pans.  Compared to a glass baking dish aluminum is far and away the better heat distribution system.  No hot spots & no lop-sided cakes.  Magic Line Pans are the best quality available, they come in about every size & shape you will ever need and…they are made here in the USA.  Because I promote this set of pans several places on this site they keep selling out of them so if you don’t see the 6 pan combo call 309-747-2125 and they will make one for you.

Low Carb Desserts.  All low carb desserts on this site are diabetic friendly and include keto, low carb, paleo, and primal recipes. Vegans need not apply. All are made with real food for a healthier you. Please, eat well.

Please see All Desserts with pictures and links on Pinterest at Diabetic Chef’s Recipes.

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

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

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Low Carb Dinners

Low Carb Dinners.  Whether you are preparing a dinner for yourself, your family, or guests, people are going to know you have fixed the food they have just partaken in and eaten was made with love. It would be impossible to eat any of these low carb dinners without the beginnings of a change in your health. If you will just try eating keto low carb for two weeks you will feel the changes taking effect and the longer you eat this way the better you will feel. The higher amounts of fat will get you to, and keep you with, a higher satiety level which will automatically keep you from eating more food that you need.

All low carb dinners on this site are diabetic friendly and include keto, low carb, paleo, and primal recipes. Vegans need not apply. All are made with real food for a healthier you.

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

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

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Low Carb Sauces & Dips

Low Carb Sauces & Dips.  A good low carb sauce  and/or dip can, and usually does, make the difference between a good dinner and something spectacular. Think bearnaise or a compounded butter that you have gotten in a good restaurant. You know that “something” that makes you want to get back to the restaurant as soon as you can. That’s what a good sauce can do for food. To this day there are times I can remember exactly where I was when I had______and fill in the blank. Nine times out of 10 it was a sauce or perhaps a broth that knocked my socks off.

All low carb sauces & dips on this site are diabetic friendly and include keto, low carb, paleo, and primal recipes. Vegans (probably) need not apply. All are made with real food for a healthier you.

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

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

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Low Carb Vegetables

Low Carb Vegetables.  Vegetables, you know, the stuff you hated as a kid but your mom made you eat anyway?  Nice that your mom forced you to eat them because in many cases, they can certainly be good for you.  No, not starchy potatoes or rice or any of the other sugary drenched fruits and vegetables available today but baring any of these high sugar ingredients it leaves soooo many low cab vegetables to eat. Below is my personal compilation of the vegetables I eat on a regular basis.

All low carb vegetables on this site are diabetic friendly and include keto, low carb, paleo, and primal recipes. Vegans (probably) need not apply. All are made with real food for a healthier you.

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

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

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Low Carb Salads & Dressings

Low Carb Salads & Dressings.  I consider salads more of a catch all than anything else and for me it’s katy-bar-the-door when it comes to what I put into them and that can mean whatever you have in the fridge on any given day. I have been known to use a meat sauce as a dressing as well as dipping sauces. Low carb salads & dressings are kind of a catch all category and use dribs and drabs of things you have in the fridge.

All low carb salads & dressings on this site are diabetic friendly and include keto, low carb, paleo, and primal recipes. Vegans (probably) need not apply. All are made with real food for a healthier you. Please, eat well.

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.

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Low Carb Soups

Low Carb Soups.  Soups of all kinds and that certainly includes many, many low carb soups have been a staple in mankind’s foods for 1,000’s of years. Soups are ubiquitous in every corner of world. Used by the European peasants for a hearty lunch, used by shepherds to sustain themselves for weeks or months out in the cold and rain and a good hearty porridge for morning.  Worldwide there are probably more soups and stews eaten daily than any other forms of food.  As you read some of the stories in each recipe you will see that because I tend to use a lot heavy cream I often eat low carb soups for dinner and maybe along with a small salad I can call myself good to go.

All low carb soups on this site are diabetic friendly and include keto, low carb, paleo, and primal recipes. Vegans need not apply. All are made with real food for a healthier you. Please, eat well.

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.

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Low Carb Appetizers

Low Carb Appetizers. Have you every walked into a restaurant, looked at the list of appetizers and said wow, these all look so good I could get several and make a meal out them. You are not alone and I have done it dozens of times.  A good example, at least in my list, might be Crispy Pork Belly, Lemon Bacon Scallops, and the Chinese BBQ Pork Loin. When in a restaurant you actually may only get a few succulent bites but at home you can eat as much of any of the low carb appetizers that you want so, have a good time, eat hearty, and eat healthy.

 All low carb appetizers on this site are diabetic friendly and include keto, low carb, paleo, and primal recipes. Vegans need not apply. All are made with real food for a healthier you. Please, eat well.

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.

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ZeroCarb Spicy Chinese Mustard

ZeroCarb Spicy Chinese MustardZeroCarb Spicy Chinese MustardZeroCarb Spicy Chinese Mustard. Yes, this is a carb-free as in zerocarb spicy Chinese mustard. Be careful with this stuff as it is blow-your-brains-out spicy and then again, I’m guessing that’s why you are here.  If you are tired of the crap you get with Chinese takeout (if you even eat Chinese take out) then this super easy recipe is for you. If you are so inclined to sweeten it (no don’t)  you can sweetener to taste. I would suggest the recipe for Chinese BBQ Pork be served with this but it is also good with sliced pork on a good Lowcarb Bread or even on pulled pork mixed with the juices.

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

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

Spicy Chinese Mustard
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Ingredients
  1. 2 T Mustard Powder
  2. 2 t Tamari Sauce
  3. 2 t Sugar Free Rice Wine Vinegar
  4. 2 t Dijon Mustard
  5. 2 t Water+Additional To Dilute If Wanted After It Rests
Instructions
  1. Mix all ingredients and let sit at least 10-15 minutes. Add more water as needed.
  2. 4 Servings
  3. No Nutritionals-It's zero everything.
Notes
  1. Be careful, as this is serious sinus-burning stuff so start out timidly and go to more when you think you can.
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Keto Sherry Wine Vinaigrette

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

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

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

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

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

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

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

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

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

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

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

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

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

Compound Garlic Butter
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Ingredients
  1. 8 T Butter (1 Stick)
  2. ¼ C Finely Chopped Green Onion Tops
  3. 2 Oz Good Meltable Blue Cheese
  4. 2 T Garlic Paste***
  5. ¾ t Salt
  6. ½ t Pepper
Instructions
  1. Bring butter to room temperature.
  2. Mince green onion, and by the time you are finished it will probably be about 1 T.
  3. Add garlic paste, onions, salt & pepper to butter and mix thoroughly.
  4. Lay down a piece of film and put a log shaped blob of butter a bit longer than your original stick of butter.
  5. Now gently roll the log as tightly as possible and when finished twist the ends which should give you some semblance of a “log”. Roll again gently to make it round.
  6. Put onto flat surface and refrigerate until hard.
  7. Slice off about 1 teaspoon rounds and serve 2-3 rounds per steak.
  8. 12 Servings
  9. 94 Calories, 0.9g Protein, 9.9g Fat, 0.7g Carbs, 0.1g Fiber, 0.6g Net Carbs
Notes
  1. Freeze any left-over log.
  2. The minuscule carbs are mostly in the garlic paste.
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Keto Chocolate Mocha Pie

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

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

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

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

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

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

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

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

Ranch Dressing
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Ingredients
  1. ½ C Mayonnaise
  2. ¼ C Full Fat Sour Cream
  3. 2 T Full Fat Buttermilk
  4. 1½ T Dried Parsley Flakes
  5. ½ T Lemon Juice
  6. 1 t Maggi Seasoning (More To Taste Later If Needed)
  7. ¼ t Garlic Powder
  8. ¼ t Onion Powder
  9. ¼ t Fresh Ground Pepper
Instructions
  1. Mix all ingredients, refrigerate for at least 4 hours and overnight is best.
  2. 8 Servings 2 T
  3. 119 Calories, 0.5 Protein, 13.3g Fat 0.8g Carbs, 0.1g Fiber, 0.7 Net Carbs
Notes
  1. This will make 1 C dressing which is about the amount you get in a bottle of store-bought stuff. If you decide you love this dressing it is probably a good idea to double the recipe because 1 C is not enough. Besides being better than Ranch Dressing making your own is a lot cheaper.
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Keto Ranch Chicken Milanese

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

Yes, I do have Maggi seasoning sauce and the original recipe says it can be swapped out with soy sauce.  There is a HUGH difference in flavors and I used the Maggi. You may have been lucky enough at some point in your life to have eaten Kewpie Mayo and it is my belief the Maggi sauce makes this taste like Kewpie mayo. I also always have Aleppo pepper, use it extensively, and suggest you might get a little to try. It is available from most any Middle Eastern grocery store.  I believe once you have tried it, you too will always want it around. If you look closely at the buttermilk (Bulgarian) it is 3.5% butterfat and thick as mud. It you drink buttermilk, it is absolutely divine. It’s a bit tangier than the regular old anemic stuff but in my opinion it’s so much better.  I then freeze it in 2 T cubes and have when needed.

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

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

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

Ranch Chicken Milanese
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Dressing The Day Before
  1. ½ C Mayonnaise
  2. ¼ C Full Fat Sour Cream
  3. 2 T Full Fat Buttermilk
  4. 2 T Dried Parsley Flakes
  5. ½ T Lemon Juice
  6. 2 t Maggi Seasoning (More To Taste Later If Needed)
  7. ¼ t Garlic Powder
  8. ¼ t Onion Powder
  9. ¼ t Fresh Ground Pepper
Chicken
  1. 4 Boneless Skinless Chicken Thighs (Room Temperature)
  2. 1½ C Ground Pork Rinds
  3. ⅓ C Parmesan Cheese
  4. 2 Eggs Room Temperature
  5. 2 T Sour Cream
  6. ½ C Olive Oil
  7. ½ Cucumber Thinly Sliced
  8. 1 T White Distilled Vinegar
  9. Pinch Of Salt
  10. Salt & Pepper
  11. Aleppo Pepper
Dressing
  1. Mix all ranch dressing ingredients until smooth and refrigerate until use and yes, if you are using a good full fat buttermilk it will thicken.
Chicken
  1. Peel and very thinly slice cucumber, add pinch of salt and drizzle with vinegar. Set aside.
  2. Pound chicken thighs to even thickness and sprinkle top side with salt & pepper.
  3. Beat sour cream and eggs until smooth. Put on large plate.
  4. Mix Parmesan cheese and pork rinds and put on another large plate.
  5. Have a 3rd large plate ready.
  6. Coat thighs with egg mix and then dredge in pork rinds and put onto the 3rd plate.
  7. Heat olive oil in a large sauté pan on medium, add thighs and cook to golden brown, 4-5 minutes, turn and repeat.
  8. Plate chicken, drizzle cutlets with ranch dressing, top with cucumbers to the side, then drizzle with a little more sauce. Sprinkle with Aleppo pepper.
  9. 4 Servings
  10. 832 Calories, 40.6 Protein, 75.9g Fat 3.5g Carbs, .6g Fiber, 2.9 Net Carbs
Notes
  1. Nutritionals include ranch dressing and you may have about ½ of it left. Make a salad or use as a dip with wings.
  2. You will also probably have a bit of egg left over and there is nothing to do but toss it. Better to have too much than not enough.
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Keto Italian Chicken Drumsticks

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

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

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

Italian Chicken Drumsticks
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Ingredients
  1. 12 Chicken Drumsticks
  2. ⅓ C Olive Oil
  3. 3 T Parmesan Cheese
  4. 1 T Garlic Paste***
  5. 1 t Dried Basil
  6. 1 t Garlic Powder
  7. 1 t Dried Thyme
  8. 1 t Dried Oregano
  9. 1 t Dried Rosemary
  10. 1 t Dried Marjoram
  11. ½ t Black Pepper
  12. ½ t Salt
  13. Pinch Red Pepper Flakes
  14. 1 Oz. Slivered Fresh Basil Leaves (As Garnish)
Instructions
  1. Preheat oven to 425°.
  2. Place oil and garlic paste in a large plastic bag, mixing well. Add drumsticks and massage well.
  3. Allow to sit on counter and bring to room temperature.
  4. Mix all herbs with Parmesan cheese.
  5. Lay out chicken in foil lined 9"x13" glass baking dish sprinkle front & back with herb mix and bake 45 minutes.
  6. Sprinkle with cut basil.
  7. 6 Servings 62% Fat
  8. 486 Calories, 45.7g Protein, 33.6g Fat, 0.9g Carbs, 0.1g Fiber, 0.8g Net Carbs
Notes
  1. The herb amounts are for this recipe only and will yield about 3 T. If you wish to make more of it then please see the recipe listed above for Italian Herbs.
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Keto Asian Chicken Drumsticks

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

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

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