Tag Archives: low carb recipe

Low Carb Crustless Cheesecake Pumpkin Pie

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

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

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

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 Cheesecake Pumpkin Pie
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Ingredients
  1. 8 Oz Room Temperature Cream Cheese
  2. 6 T Sour Cream
  3. ½ C Just Like Sugar***
  4. 2 Room Temperature Eggs
  5. 1 C Pumpkin Purée (Not Pie Filling)
  6. ¾ t Cinnamon
  7. ¼ t Ground Ginger
  8. ⅛ t Ground Allspice
  9. ⅛ t Mace Or Nutmeg
  10. ⅛ t Ground Cloves
Instructions
  1. Preheat oven to 350°.
  2. Beat cream cheese, sour cream and sweetener until smooth.
  3. Add eggs on low 1 at time and blend only until mixed. (The idea is to NOT beat air into it and yes, it will be inevitable).
  4. Reserve ½ C cream cheese mixture.
  5. Add pumpkin, cinnamon, ginger, and cloves to remaining cream cheese mixture and blend.
  6. Pour into very lightly buttered 9” pie dish.
  7. Take reserved cream cheese mix and dot the pie generously 1 T at a time.
  8. Use the tip of a toothpick to ‘swirl’ the dots.
  9. Bake 30 minutes or until just barely set in center.
  10. Remove from oven, cool completely, cover, and refrigerate at least several hours and until ready to serve.
  11. Serve with a dollop of whipped cream.
  12. 8 Servings
  13. 97 Calories, 3.4g Protein, 8.2g Fat, 3.3g Carbs, 1.3g Fiber, 2.0g Net Carbs
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Low Carb Rocket Fuel

Low Carb Rocket FuelLow Carb Rocket FuelLow Carb Rocket Fuel.  This not all my recipe and I even took the name because it seemed so apropos.  It is not so killer spicy hot that it’s only good for a few people, but rather designed to add heat to your liking.  Of course I changed some of the recipe to reflect low carb like the pear and the sugar, and yes I even omitted a couple of ingredients like Tabasco but the absolute essence of the recipe still remains intact. For comparison, here is the original recipe and even they took it from a restaurant.  The second picture is to show it accompanying my dinner and you can see how little it takes.

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***

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

Rocket Fuel
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Ingredients
  1. 1 C Drained Sliced Jarred Hot Jalapenos
  2. ¼ C Jalapeno Juice (From The Same Jar)
  3. 2 T Chopped Cilantro (More If Wanted)
  4. 1 T Just Like Sugar Brown***
  5. 1 T Lime Juice
  6. 2 t Fish Sauce (Optional & I Used It)
  7. 2 t Crushed Garlic***
  8. 1 t Chili Garlic Paste
  9. ¼ t Cayenne Pepper
  10. ¼ t Cumin
  11. ¼ t Crushed Oregano
  12. ¼ t Ginger Powder
  13. 1 Cup Finely Chopped Daikon Radish
  14. Water To Consistency Desired (Saved From Daikon Cooking)
Instructions
  1. Chop daikon radish and simmer in 1 C water until very soft.
  2. In bowl large enough to hold at least 3 cups (or a small processor) add rest of ingredients.
  3. Drain and rinse cooked daikon radish, add to rest of ingredients, process to a fine consistency adding water as necessary. I used my stick blender because for this particular job it was the best tool.
  4. 12 Servings
  5. 4 Calories, 0.1g Protein, 0.0g Fat, 0.2g Carbs, .01g Fiber, 0.1g Net Carbs
Notes
  1. As you can see this is basically a zero carb food so...eat it with abandon.
  2. Want it hotter? First be sure you use hot jalapeno peppers & juice and a sure fire way to get it hotter is to use (a little) more chili garlic paste.
  3. Since I was testing this for the first time I used raw jicama which stayed a little chunky and which is why I am suggesting simmered daikon radish.
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Low Carb Italian Parmesan Garlic Wings

Low Carb Italian Parmesan Garlic WingsLow Carb Italian Parmesan Garlic WingsLow Carb Italian Parmesan Garlic WingsLow Carb Italian Parmesan Garlic WingsLow Carb Italian Parmesan Garlic Wings.  What kind of combo is Parmesan & garlic?  My taste buds say they are a marriage made in heaven and if you already have the dry herb ingredients used in Italian Dipping Oil you are in the home stretch.  These wings could not be much easier to make and most of your time will be spent waiting for them to finish in a hot oven.  I have listed the ingredients below so you have the whole recipe all together. I served mine with Brianna’s Asiago Caesar Dressing to dip into but they really didn’t need it as they are fabulous on their own.

The dry herb & spice mixture can just sit in a jar until further use.  I use it in Traditional Spaghetti Sauce over squash or mung bean sprouts, sprinkled on top of an occasional low carb pizza, on all kinds of vegetables, and any other thing you can think of where Italian herbs are called for. Think Ham & Cheese Pinwheels and maybe even some Carbalose Italian Parmesan Garlic Knots. This is an extremely easy and useful herb/spice blend.

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***

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

Italian Parmesan Garlic Wings
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Ingredients
  1. 3 Lbs Split Chicken Wings Or About 32 Pieces Room Temperature
Dry Ingredients
  1. 1 T Dried Basil
  2. 1 T Garlic Powder
  3. 1 T Dried Thyme
  4. 1 T Dried Oregano
  5. 1 T Dried Rosemary
  6. 1 T Dried Marjoram
  7. 1½ t Black Pepper
  8. 1½ t Salt
  9. ½ t Red Pepper Flakes
Finishing Ingredients
  1. ½ C Olive Oil
  2. 2 T Parmesan Cheese
  3. 1 T Crushed Garlic
Instructions
  1. Bring chicken wings to room temperature.
  2. Preheat oven to 425°.
  3. Line up wings on a sheet pan (on a Silpat if you have one) and put into hot oven.
  4. Bake 40-45 minutes.
  5. Combine all dried herbs & spices.
  6. When ready to serve wings combine 1 T spice blend, 1 T crushed garlic (or more to taste) with ½ C olive oil and 2 T Parmesan cheese, mix well, and put into a large bowl. Put wings into bowl and mix well-making sure all wings are well coated.
  7. 8 Servings As Appetizer
  8. 205 Calories, 11.8g Protein, 17.8g Fat, 0.5g Carbs, 0.0g Fiber, 0.5g Net Carbs
  9. 4 Servings As Dinner
  10. 410 Calories, 23.5g Protein, 35.6g Fat 1.0g Carbs, 0.0g Fiber, 1.0 Net Carbs
Notes
  1. You WILL NOT use all the herb mix as the recipe makes quite a bit. Just save herbs and spices in a small jar and when you next want them, you have them.
  2. If you want to test before making the full recipe (you'll be sorry) use 1 t of each herb and ½ t each salt & pepper with a pinch of red pepper flakes
  3. Makes a great salad dressing.
  4. Lots of fat and nearly zero carbs.
  5. This is a very garlicky so enjoy it with good friends.
  6. I guarantee the dry mix ingredients are FAR superior to a packaged mix and yours will have zero sugar in it.
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Low Carb Mint Caper Sauce

Low Carb Mint Caper SauceLow Carb Mint Caper SauceLow Carb Mint Caper Sauce.  I’ve not made it a secret that I love, love, love lamb and that I am always looking for a new sauce to go with it.  We have a new grocery store here in Portland and I have been buying most of my meats there now because 1.) It is all Willamette Valley Grass Fed Organic and 2.) It is by far, less expensive than the New Seasons store I have been shopping in for the last 13 years.  Thus far EVERYTHING I have purchased from them has been fantastic and I feel fortunate in that they are nearly in my backyard. As we know Portland, OR is a pretty good size city. I bought ½ lb. of ground lamb which I love all my itself but I thought it might be fun to try a new sauce with it.  The recipe below is not anything unique but it is different. Here are several other lamb sauces you might try:  A more traditional Low Carb Mint Sauce and an absolutely wonderful Garlic Rosemary Aioli.  All three of these recipes are really good with lamb and all three recipes feature lamb in their pictures.  Did I say I LOVE lamb?

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***

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

Mint Caper Sauce
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Ingredients
  1. 6 T Olive Oil
  2. 1 T Anchovy Paste
  3. 3 T Capers
  4. 3-4 T Minced Shallots
  5. 1 T Distilled Vinegar (Apple Cider Works As Well)
  6. 2 t Dried Mint
  7. ½ t Crushed Garlic***
Instructions
  1. Add all ingredients to small (mini) processor and pulse to desired chunkiness.
  2. Cover lightly and allow to sit on countertop for several hours.
  3. 4 Servings
  4. 193 Calories, .8g Protein, 21.7g Fat, 1.2g Carbs, .2g Fiber, 1.1g Net Carbs
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Low Carb Cinnamon Walnut Roll Crêpes

Low Carb Cinnamon Walnut Roll CrepesLow Carb Cinnamon Walnut Roll Crêpes. If you can make Carbalose Flour Cinnamon Walnut Rolls why can’t you put the same tastes into a crepe?  Well you can.  I just love that every little bite looks like a cinnamon walnut roll.  Again, very easy and fast to make and you will need a recipe of Flaxseed Meal Crêpes.

 

It is always fun to come up with something new and this was no exception but the bottom line question is always; will they taste good.  I’m glad you asked and well yes, they do and…they are a lot easier than the walnut rolls, and I mean a lot.

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***

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

Cinnamon Walnut Roll Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crepes
  2. 1½ C Small Chopped Walnuts (Pecans Work Just As Well)(Save A Little Nut Dust For Garnish)
  3. 2 t Cinnamon
  4. ¾ C Just Like Sugar Baking*** 18 Drops Liquid Sucralose*** Or Your Own Favorite Sweetener
  5. 12 Oz Softened Cream Cheese (Divided )
  6. 1 t Vanilla Extract
  7. ¼ C Heavy Cream + More If Needed To Make A Thin Drizzle
Instructions
  1. Add nuts and cinnamon to a small processor and chop until relatively small. (See Picture). You don’t want to grind it just a fine chop. If you overdo it, don’t worry and the final product would probably look about the same. Reserve 2 T.
  2. Beat cream cheese, Just Like Sugar*** or 12 Drops Liquid Sucralose*** or your favorite sweetener, and vanilla.
  3. Mix in heavy cream and reserve ¼ C.
  4. Lay out crepes, smear with thin layer of the cream cheese mixture.
  5. Top with 2 T nut mixture and roll crepe.
  6. Add enough heavy cream (or water) to thin remaining ¼ C cream cheese mixture and drizzle onto crepes.
  7. Sprinkle with remaining 2 T nuts.
  8. 12 Servings
  9. 330 Calories, 8.0g Protein, 37.4g Fat, 5.3g Carbs, 3.0g Fiber, 2.3g Net Carbs
Notes
  1. I got so excited to try these that I didn’t get enough heavy cream as a thinning agent in the drizzle so I just kind of frosted them but for you? It should be thin enough to drizzle so if you need more heavy cream by all means use it.
  2. Hope you can see the size of the nut grind. You don’t want nut dust just very small and I have a mini processor that has a chop speed which I pulse with until I get what I want.
  3. If you only have Just Like Sugar Brown*** it works quite well in place of the Baking*** but will color the cream cheese without much color delineation between the layers of the crepes.
  4. Nutritionals include crepes.
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Low Carb Puttanesca Over Mung Bean Sprouts

Low Carb Puttanesca Over Mung Bean SproutsLow Carb Puttanesca Over Mung Bean SproutsLow Carb Puttanesca Over Mung Bean Sprouts.  I’m going out on a limb with this recipe but as I have eaten and cooked with mung bean sprouts, I realize what a truly versatile vegetable it is.  It has virtually no flavor of its own so it takes on the flavor of whatever it is cooked with and of course we see this time and again in Asian cuisine.  Why not use it as your “noodle” or pasta for pretty much anything and with this recipe, it is exactly what I have done.  I am pairing it with a zesty Puttanesca Sauce and in one word it is delicious.  If you have your own favorite tomato based marinara sauce then by all means use it but Puttanesca is not just any normal red sauce.  As far as I’m concerned, mung bean sprouts could replace pasta in many, many other dishes. Not all but again, many.  Other sprouts recipes include Mung Bean Sprouts SaladStir Fried Mung Bean SproutsChicken Parmesan, and they play a small role in the Vietnamese Shrimp Bowl.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not compensated in any way for recommending a product that I use***

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

Puttanesca Over Mung Bean Sprouts
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Ingredients
  1. 1 Lb Mung Bean Sprouts
  2. 2 T Olive Oil
  3. 1 Medium Yellow Onion Small Chopped
  4. One Can Anchovies Packed In Oil
  5. 2 T Crushed Garlic
  6. 2 T Tomato Paste
  7. 2 16 Oz Cans Diced Or Crushed Tomatoes
  8. ¼ C Drained Capers
  9. ½ C Rough Chopped Kalamata Olives
  10. ½ t Crushed Red Peppers Flakes
  11. 2 T Fresh Chopped Basil
  12. Parmesan Cheese (Omit For Paleo)
  13. Salt & Pepper To Taste
Sprouts
  1. Simmer sprout 4-5 minutes or until just beginning to turn translucent, and drain well.
Sauce
  1. Put olive oil in a sauce pan over medium heat, add onions, stir occasionally, and cook until soft.
  2. Add anchovies & garlic cooking and stirring until the anchovies disintegrate.
  3. Stir in tomato paste, add the tomatoes, capers, olives, & red pepper flakes.
  4. Cover pan, turn down heat, simmer gently, and cook, stirring occasionally, until thick and saucy.
  5. Blend in basil, taste, and adjust flavors to your liking.
  6. Serve over whatever you choose. I have always used spaghetti squash but the mung sprouts are terrific and fewer carbs.
  7. 6 Servings
  8. 129 Calories, 3.7g Protein, 19.2g Fat, 8.9g Carbs, 1.4g Fiber, 7.5g Net Carbs
  9. 4 Servings
  10. 193 Calories, 5.6g Protein, 13.8g Fat, 13.3g Carbs, 2.2g Fiber, 11.1g Net Carbs
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Low Carb Cinnamon Flan

Low Carb Cinnamon FlanLow Carb Cinnamon FlanLow Carb Cinnamon FlanLow Carb Cinnamon FlanLow Carb Cinnamon Flan. I had a really hard time naming this concoction but finally came up with the word “Flan” because it has a sugar-free syrup served with it which is a little reminiscent of a real flan. Doesn’t really matter what you call it, it is delicious.  I can already think of a couple variations and one might be with raspberries and a couple of drops of almond extract as the two flavors go so well together.  Very, very easy to make.  It can be eaten as breakfast or dinner, which I did with a sausage patty and small salad or just as a really low carb dessert.  Anyway you cut it, it’s good, it’s easy and…your kids will love it.

I have started using Ceylon “True” Cinnamon and what a difference it makes.  I will be using the rest of the small bag and have purchased a one lb. bag which should last well beyond me and I am thinking of sharing it with someone I already have in mind.  Ceylon Cinnamon is kind of a taste altering experience if you have never had it, and I personally would never go back.  It is available on Amazon (not my favorite place to shop) as well as other places.  There is no mistaking it for regular cinnamon as it is MUCH lighter in color with a more subtle flavor. Recipes I have already used it in are the Carbalose Cinnamon Walnut Rolls but hey, I just got the stuff so give me a little time.

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 compensated in any way for recommending a product that I use.

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

Cinnamon Flan
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Ingredients
  1. 6 Oz Cream Cheese ROOM Temperature
  2. 6 T Barely Melted Butter + 2 t Smeared In Bottom Of Baking Dish
  3. 6 Eggs ROOM Temperature
  4. ¼ C Just Like Sugar Brown (Paleo)
  5. ¼ t Cinnamon
  6. 12 Medium Strawberries Cut Into At Least 8-12 Pieces Each
  7. 2 T Sugar-Free Syrup Per Person
Instructions
  1. Beat room temperature cream cheese, cinnamon and Just Like Sugar.
  2. Slowly add melted butter and mix until smooth, scraping as necessary.
  3. In a separate bowl, beat eggs then slowly add to cream cheese, scraping bowl several times, and making sure there are NO lumps.
  4. Begin heating oven to 375°.
  5. Grease 8”x8” glass baking dish with 2 t butter and put into oven. You want the butter just beginning to brown and the dish hot. Watch it closely or it will blacken and burn.
  6. Pour into heated 8”x8” baking pan and bake for 22-24 minutes. It will not happen immediately but IF your batter was at room temperature it should puff up like a balloon like Yorkshire Pudding only---it might not collapse.
  7. Your finished product should have the color and texture of a firm flan.
  8. 8 Servings
  9. 182 Calories, 5.7g Protein, 16.0g Fat, 2.0g Carbs, 0.3g Fiber, 1.7g Net Carbs
Notes
  1. Nutritionals include all ingredients listed.
  2. I'll update if it freezes well if, I can get some in the freezer.
  3. Just Like Sugar tabletop would be fine instead of the Brown. Just a slightly different flavor and it will not turn your flan that soft brown color.
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Low Carb Asian Cucumber Salad

Low Carb Asian Cucumber SaladLow Carb Asian Cucumber SaladLow Carb Asian Cucumber SaladLow Carb Asian Cucumber Salad.  Do not attempt to make this very easy recipe unless you have either a spiralizer or a mandoline as it would be neigh onto impossible to slice the cucumbers as thinly as they should be.  That said, this is an easy, easy recipe.

Asian cucumber salad is pretty close to most other Asian recipes in that it is a little sour, a little sweet, a little heat, a little salty, and a lot good. I do like to refrigerate mine for at least several hours but/and it is also good right after making.  The big difference is that the cucumbers will soften and, in my opinion be a little easier to eat. Don’t make the mistake of thinking there can’t possibly be enough sauce for all the sliced cucumbers as it is plenty.  As it sits, the salt in the tamari will draw out juices-be calm-it will be fine and the peanuts will add the final touches of salt. If Paleo, leave off the peanuts.

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 compensated in any way for recommending a product that I use***

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

Asian Cucumber Salad
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Ingredients
  1. 2 Very Thinly Sliced Medium Size Cucumbers
  2. ¼ C Shallots Very Finely Diced (Or Minced)
  3. 3 T Sugar Free Rice Wine Vinegar
  4. 1 T Olive Oil
  5. 1 T Tamari
  6. 2 t Sesame Seeds
  7. 1 t Just Like Sugar Baking***
  8. ⅛ t Red Pepper Flakes (Or A Good Sized Pinch)
  9. ¼ C Chopped Or Crushed Salted Peanuts
Instructions
  1. Slice cucumbers as thinly as possibly while making sure they will still hold their shape.
  2. In a small bowl mix rest of ingredients excluding the peanuts.
  3. Rest in fridge 2-3 hours.
  4. Serve in large bowl and sprinkle with peanuts.
  5. 6 Servings
  6. 39 Calories, .2g Protein, 2.8g Fat, 3.2g Carbs, 1.1g Fiber, 2.1g Net Carbs
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Low Carb Mushroom Cobbler

Low Carb Mushroom CobblerLow Carb Mushroom CobblerLow Carb Mushroom CobblerLow Carb Mushroom CobblerLow Carb Mushroom CobblerLow Carb Mushroom CobblerLow Carb Mushroom Cobbler.  Whew dogie this savory cobbler is so good and a perfect accompaniment to a good steak dinner. The flavors will depend somewhat on the mushrooms you use but it is my opinion that porcinis should be part of the mix and they are readily available as dried and if you have the dried version Pistol River Porcini Mushrooms and a spice grinder you can make your own Pistol River Porcini Dust and I use both.  Porcinis are very expensive but not if you buy them from the linked company located right here in Oregon.  I would not recommend Olive Nation, available on Amazon, because they use B grade and you definitely want A grade mushrooms.  Soooo, if you are going to do some of the recipes on this site you might as well break down and buy at least the mushrooms because I use both the powder and dried in many of my recipes and here are just a few of them.  Cauliflower & Porcini Mushroom Risotto, Creamed Hungarian Mushrooms, Porcini Wine Cream, Vegetable Calzones, and there are more.  You will just have to poke around to find them. Once you have used porcinis in one form or another you’ll ask yourself where have they been and why you didn’t know about them.

I  had a savory cobbler crust but for me, the crust sort of overwhelmed the delicacy of the mushrooms.  Not that is wasn’t good-it was-but not the best it could be and now the recipe is much more simple and even better.  I liked the name so I stuck with it and anyway, it is very like a cobbler.

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

Mushroom Cobbler
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Ingredients
  1. 2 Lbs. Assorted Sliced Mushrooms (Any Or All Of These-Porcini, Portobello, Cremini, Shiitake, Button, Oyster To Name A Few & I Used A Portobello, Oysters, Buttons, Dried Shiitakes, & Dried Porcinis)
  2. ½ Medium Onion Small Diced
  3. 3 Butter (Divided)
  4. 3 T Olive Oil (Divided)
  5. 1½ C Heavy Cream
  6. 1 t Crushed Garlic
  7. 1½ t Porcini Dust
  8. 2 t Chicken Base (This Is Your Salt)
  9. ½ t Pepper
  10. ½ t Thyme
  11. Additional Salt & Pepper To Taste Only If Needed
  12. ½ C Ground Pork Skins
  13. ¼ C Parmesan Cheese (Optional)
Instructions
  1. Preheat oven to 350°.
  2. Sauté all fresh mushrooms in a mixture of ½ &½ butter & olive oil. If you don’t use it all it’s OK. Set aside.
  3. Sauté onions until transluscent. Set Aside.
  4. Gently heat heavy cream, add everything except onions & mushrooms and barely simmer a couple of minutes.
  5. Add back mushrooms & onions to heat, transfer to 8”x8” baking pan.
  6. If using, mix cheese with pork skins & top mushrooms.
  7. Bake about 30-35 minutes or until cream is thickening & bubbly and pork skins are browning. If it looks finished and the pork skins need a little more color put under broiler for only 30-40 seconds or so as they can burn very easily.
  8. 8 Servings
  9. 292 Calories, 3.2g Protein, 28.2g Fat 2.8g Carbs, 1.2g Fiber, 1.6g Net Carbs
Notes
  1. It may seem a little goopy to begin with but after baking the heavy cream will thicken.
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Low Carb Thai Salad With Spicy Sweet Peanut Sauce

Thai Salad With Spicy Sweet Peanut SauceThai Salad With Spicy Sweet Peanut SauceThai Salad With Spicy Sweet Peanut SauceLow Carb Thai Salad With Spicy Sweet Peanut Sauce. This is a refreshing salad to throw together any time of year. We have a wonderful Thai restaurant down and around the corner from us who sells a Thai salad and it is the inspiration for this one.  The lovely thing about this restaurant is that because they know I am diabetic they let me bring in my own sugar-free peanut sauce. I put a lot of different ingredients in mine but again, it’s a salad and you can put just about everything but the kitchen sink in one and it will be good.  They use iceberg lettuce which is what I get when I go there, but I sub Bok Choy here and it is so good.  Remember, the darker the leaves in a lettuce, the better nutritionally it is so Bok Choy is a much better choice anyway and in this case it’s not particularly the ingredients in the salad (yes it is) as it is about the spicy sweet peanut sauce as it’s to die for good. Hope you can see how pretty this salad is because I couldn’t get a shot of everything together with the Peanut Sauce stuff so…this one’s in two pieces.  If you end up wanting to make just the Sweet Spicy Thai Peanut Sauce, it’s here.

When I make this, I always double the recipe for the sauce because as we know it goes so well with a chicken, beef, pork or shrimp satay, let alone on vegetables, and the list is almost endless.

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

Thai Salad With Spicy Sweet Peanut Sauce
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Salad
  1. 4 C Smaller Chopped Bok Choy
  2. ½ Large Tomato Cut Into Small Chunks Or Wedges (Cherry Tomatoes Also Work Well)
  3. 1 C Mung Bean Sprouts
  4. ½ C Sliced Cucumber Quartered To Smaller Pieces
  5. ½ C Rough Chopped Cilantro
  6. ½ C Green Onions Tops Only
  7. ½ C Red Bell Pepper
  8. ½ C Snow Peas Cut On The Bias
  9. ¼ C Red Onion Slivered
  10. ¼ C Peanuts Rough Chopped
  11. 4 Large Mushrooms Cut Into Smaller Chunks
Peanut Sauce
  1. ¼ C Peanut Butter
  2. 1½ T Hot Water
  3. 1½ T Tamari
  4. 1 T Apple Cider Vinegar
  5. ¾ t Ginger Powdered
  6. ¾ t Red Pepper Flakes
  7. ½ t Hot Sauce (Your Choice)
  8. ¼ t Crushed Garlic
  9. 6 Drops Splenda Liquid
  10. Additional Water Only If Needed
Instructions
  1. Chop and cut all salad ingredients.
  2. Bring peanut butter to room temperature, add hot water & mix thoroughly. Add rest of ingredients and again mix well.
  3. Can be refrigerated until ready for service and after that-almost indefinitely-but I guarantee it will not last long.
  4. 6 Servings
  5. 169 Calories, 8.9g Protein, 34.9g Fat 11.1g Carbs, 4.6g Fiber, 6.5g Net Carbs
Notes
  1. Bring peanut sauce to room temperature before dressing cold vegetables salad.
  2. I always make a double batch of the peanut sauce as it last forever in the fridge and I eat it a lot.
  3. Beware, this can be one of those salads that grows out of control very quickly and not to fear as it is so low carb who’s to know + if you don’t eat all of it, it will last until the next day.
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Keto Sautéed Bok Choy

Low Carb Sautéed Bok ChoyLow Carb Sautéed Bok ChoyKeto Sautéed Bok Choy.  This was actually my first Bok Choy recipe and I am just now getting it posted. It’s very easy assuming you have washed and dried your baby Bok Choy.  Other than that, it’s very smooth, fast sailing. The first was a Bok Choy Cucumber Salad which is to die for if you are looking for a really different cold salad. A good low carb keto sautéed bok choy is one of those veggies you can brag about to your friends because they have probably barely heard the name, let alone ever eaten or used 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.

Sautéed Bok Choy
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Ingredients
  1. 4-6 Individual Baby Bok Choy (Depending On Size)
  2. 2 T Garlic Paste***
  3. 2 T Olive Oil (Divided)
  4. ¼ C Tamari
  5. 1½ T Oyster Sauce
  6. 1 T Toasted Sesame Seeds (No, They Don't Need To Toasted)
  7. ½ Lb Button Mushrooms
Instructions
  1. Trim ends leaving Bok Choy whole then wash thoroughly by swishing in cold water several times.
  2. Wrap in towel and put to dry thoroughly. Set aside.
  3. Sauté mushrooms in 2 T olive oil and set aside.
  4. Sauté bok choy in 1 T hot olive oil until well browned, turn & repeat. (They might spit depending on how well you dried them).
  5. Mix tamari, oyster sauce and garlic, add to pan to heat.
  6. Plate Bok Choy, sprinkle with mushrooms, drizzle with sauce and sprinkle on the sesame seeds.
  7. 6 Servings
  8. 98 Calories, 3.5 Protein, 7.9g Fat, 4.9g Carbs, 1.7g Fiber, 3.2g Net Carbs
Notes
  1. This can also be served family style on a platter to let people serve themselves because it is such a lovely looking dish.
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Low Carb Bok Choy Cucumber Salad

Bok Choy Cucumber SaladBok Choy Cucumber SaladLow Carb Bok Choy Cucumber Salad.  This salad is quick, easy, pretty, different and piquant due to the dressing.  Be sure to pick baby bok choy or you won’t be able to eat the crunchy stems which of course would be a shame.  I bought white bok choy which I was told was better than the green stemmed Shanghai variety but at any rate make sure they are babies as you absolutely want to eat the stems.  The dressing could probably be used for many other vegetables like maybe cooked spinach, kale, or broccoli but it is just so good on a salad.

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

Bok Choy Cucumber Salad
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Salad
  1. 6-8 C Chopped Bok Choy (About ½ Lb)
  2. 1½ C Cut Cucumber Sliced In Half
  3. 1 C Thinly Sliced Red Pepper Cut In Half
  4. 1 C Snow Peas Deveined and Cut On The Bias (Optional)
  5. ½ C Chopped Cilantro
Dressing
  1. 3 T Olive Oil
  2. 2 T Oyster Sauce
  3. 2 T Tamari Sauce
  4. 2 T Sesame Seeds
  5. 1 t Rice Wine Vinegar (Sugar-Free)
  6. ½ t Crushed Garlic
  7. No Salt Or Pepper Should Be Needed
Instructions
  1. Cut off the bottoms of the bok choy to release the leaves. Swish in cold water, drain and dry leaves. They often have grit wedged in the bottom just like a leek.
  2. Chop to bite sized pieces. If you are going to use in a day or two the leaves can easily be put into a plastic bag and refrigerated until ready to assemble salad.
  3. Combine salad ingredient in large bowl.
  4. In small bowl, add dressing ingredients stirring briskly with a whisk. Add to salad ingredients, tossing well.
  5. 6 Servings
  6. 110 Calories, 4.2 Protein, 7.9g Fat, 7.7g Carbs, 3.2g Fiber, 4.5g Net Carbs
Notes
  1. Yes, you can use any wrinkly lettuce you want and I might use kale instead. A smooth lettuce will not hold the dressing as well.
  2. Don't worry when any of your veggies turn brown and look like they might be pickled. It is caused by the darkness of the dressing.
  3. I put the snow peas in mine because I happened to have them, they are totally optional, but they do add a nice crunchiness and they are included in the nutritionals.
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Low Carb Cleaning Beef Tenderloin 101

Low Carb Cleaning Beef Tenderloin 101

In all the years I have been cooking I have cleaned many a Beef Tenderloin.  I think the idea of it intimidates most people but I l also think if they know how simple it is do it a lot more would at least give it a try and it’s really almost full-proof. Yeah, it can be messed up but only by a little and even that can be fixed.  Buying your Beef tenderloin is the easy part.  There is no rocket science to it.  You go into a trusted market and making sure it is a Choice slab of meat-buy it.  By the time we are finished we will have eaten everything.  The strap or chain meat all the way through the silver-skin which is usually  considered unusable scraps and to be thrown away.  Well, not this chicky.  I use and eat it all-with relish. From time to time you can will see that scrap pile get larger in the pictures.Low Carb Cleaning Beef Tenderloin 101

I didn’t show how to cut the silver-skin but I can only do so many things at once and using a knife and taking a picture is not possible for me.  The whole top of the tenderloin is encased in silver-skin which needs to be gotten to to begin your project. It is thin just like fish skin is and it is gotten rid of the same way.  The only difference is you can remove a fish skin with one swipe of your trusted flexible filet knife or chef’s knife, and because the tenderloin is rather round it must be done in more that several cuts (passes).  Always blade toward the large end of your tenderloin to keep from tearing the delicate flesh.  Yep, it may take a little time the first time you do this, but the satisfaction of finishing the job is extremely high.  Stick your knife between the silver-skin and the meat and cut upward, following the meat. Make as many passes as it takes but the idea is remove as much as possible and taking as little meat as possible. The pic below has a couple of tiny flecks of silver skin and they will have zero effect.  The slimey stuff on the side will come off by pulling it off with your fingers-it is not silver-skin.Low Carb Cleaning Beef Tenderloin 101

To clean the chain side meat.  OPPOSITE that little nugget of meat (the wing muscle) at the larger end of the tenderloin there is a natural side of fattty looking stuff. To separate it from the tenderloin follow with your fingers and then carefully following the side of the tenderloin,pull it straight back toward you. At both ends you will need to finish cutting it.  Believe it or not, depending how you cut it there are two good sized long rolled steaks and most restaurants (sensibly) use it for Beef Stroganoff.  I use them for 2-3 more steaks or cut up for Steak Tartare, or maybe even Grillades for Grillades & Cheesy Cauliflower “Grits”. I often enough cut some for Beef Blue Cheese Parmesan Bake.

Low Carb Cleaning Beef Tenderloin 101Now for the tricky part of that chain and once you have done it you’ll get it.  Cut off any fat off and put it in your scrap heap.  Now, there is some pretty tough stuff inter-twined in the chain (I just call it more silver-skin) which need to be scraped out.  So, you have to find it and…scrape it out.  Again, like taking fish skin off.  Starting at one end grab the offending skin and start pulling the meat off until you come to the other end.  My chain is still intact and ready to be cut any way I want to.  In this case I cut it into 2 6 oz. pieces to make 2 steak dinners.Low Carb Cleaning Beef Tenderloin 101

Turn your tenderloin around to the wing muscle.  This is a choice little one piece roast and perfect for two people.  Again, following the natural shape just gently pull it from the main tenderloin.  You will need to cut through that natural line until completely separated.Low Carb Cleaning Beef Tenderloin 101

Whew, an easy cut.  Nothing more with that baby.  Now you can finish any trimming of silver-skin and you are ready to begin cutting steaks etc. It is difficult for me to tell you how large to make your steaks, I can only tell what I do which is mostly 4 oz. steaks, the two chain pieces, 4-2 oz. pieces Carpaccio twice, 2-4 oz. packs for Tartare, maybe a 4 oz. package for Stroganofff  and lastly,  that sweet little wing roast.  Sometimes, the very ends can have a bit of embedded silver-skin that’s tough to get to so that’s what I may use for the Stroganoff.Low Carb Cleaning Beef Tenderloin 101 I couldn’t get all my cuts into the picture but for me, it was 22 total meals.  The tenderloin was 6.25 lbs. which means $2.84 per portion.  Again, for me and I told you I used everything which you will see below.  You will have some people with larger appetites than mine and then again, sometimes 4 oz will feed two people or like that gorgeous wing roast for two. A 5-6 oz filet is a pretty big steak and if you like them cooked any more than medium you may want to butterfly them.  That is all up to you.  You will not get what I did but it does show one thing, beef tenderloin is not nearly as expensive as you might think.

In the picture above I want you to look at that scrape heap in the back of the pic next to the scale. it’s now time to fix it.  The pan is probably 40 years old and has been pretty will dedicated to fat rendering for that long.  This is really fun.  Put all the scraps into the pan, lightly salt & pepper it, turn your oven to 350° and just put the pan into the cold oven. But wait..there’s more…                           

Cook for maybe 25-30 min. stir well, turn heat to 400° and cook until they turn into crispy critters. But wait, wait…there’s even more…

Appetizer for two

And then you hit gold-the rendered fat.  And there you have it.  No wasted tenderloin-at all.

Cleaning Beef Tenderloin 101
Print
Ingredients
  1. Recipes are scattered throughout the post for ways to use this.
Instructions
  1. None
Notes
  1. None
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No recipes, just pictures.

Low Carb Green Beans Zucchini Basil Verde

Low Carb Green Beans Zucchini Basil VerdeLow Carb Green Beans Zucchini Basil VerdeLow Carb Green Beans Zucchini Basil Verde. There are probably hundred of recipes for a green verde sauce and this Green Beans Zucchini Basil Verde is another.  Verde can have a mixed and varied set of ingredients but it mostly seems to have capers & lemon juice which makes pretty much anything piquant.  The idea is to feature the meat, vegetables, or a combination of both without overpowering them and hopefully what this verde is doing here.

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

Green Beans Zucchini Basil Verde
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Sauce Verte
  1. ⅓ C Fresh Chopped Basil
  2. ½ C Chopped Green Onion Tops
  3. 1 T Dried Parsley
  4. 2 T Capers
  5. 1 T Lemon Juice
  6. 2 t Dijon Mustard
  7. 2 t Dried Mint
  8. 1 t Crushed Garlic
  9. ¼ C T Olive Oil
  10. ½ t Salt
  11. ½ t Pepper
  12. More Salt & Pepper To Taste
Vegetables
  1. 1 Lb Green Beans Cut In Half Diagonally
  2. ¼ C Olive Oil (Divided)
  3. ¾ C Water (+ More As/If Needed)
  4. 1 Lb Zucchini Cut Into About ¾”x2-2½” Pieces (I Cut Mine Into Wedges)
Sauce
  1. Put first 8 ingredients into processor, pulsing until everything is pretty well sticking to the sides.
  2. Scrape down sides, add olive oil, and process to a paste. Add more olive oil as/if needed to make a thick slurry.
Vegetables
  1. To large sauté pan, add water, 2 T olive oil & green beans, toss to coat, cover and simmer until beans are tender, water has evaporated, and to your liking. Set aside.
  2. Add last 2 T olive oil to sauté pan turn heat to medium and sauté uncovered until tender and they have reached a medium brown color.
  3. Add back beans, add sauce verde, and heat to serving temperature.
  4. 6 Servings
  5. 208 Calories, 2.3g Protein, 18.8g Fat, 10.8g Carbs, 4.7g Fiber, 6.1g Net Carbs
Notes
  1. Don't worry if your green beans wrinkle-it's perfectly normal. I actually let mine brown (caramelize) for a little added flavor.
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Low Carb Marriage Chicken

Low Carb Marriage ChickenLow Carb Marriage ChickenLow Carb Marriage ChickenLow Carb Marriage Chicken. No not me, I am not getting married and this Marriage Chicken is not for anyone’s wedding, but it was, at one time.  Got a pretty good story here.  Naomi Pomeroy is a native Oregonian who owns the restaurant Beast, (Don’t ya just love the name?) and it does kind of tell the story of the meat centric food and which is literally up and around the corner from when I live in NE Portland. I have eaten at this restaurant and it is almost a surreal experience.  This is A Sample Dinner Menu .  After two weeks, the menu goes POOF and is gone forever, only to be replaced with another-equally as spectacular.  The set price is $125. per person, for a six-course meal and some of the courses may be one, or at the most, two bites. They have only two seating an evening, the tables are communal, you can watch everyone running around cooking, and there are kitchen timers going off constantly.

Anyway, this Marriage Chicken recipe is inspired by Naomi.  It was the recipe she made up for her wedding and appropriately named Wedding Chicken.  I’ve called mine Marriage Chicken so as to not confuse the two.  I am not of the caliber cook (chef) Naomi is by a long shot, and would never pretend to be.  She is a James Beard recipient which is a pretty hard thing to come by.  This is Naomi’s Original Recipe featured in Bon Appetite Magazine that she came up for her…what else…wedding…and you can see how I tweaked it for low carb.  Tweaked or not this chicken is to die for and any marriage that can survive this garlicky dish is headed for success.

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

Marriage Chicken
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Ingredients
  1. 8 Skin-On Bone-In Chicken Thighs
  2. ½ C Tamari Sauce
  3. ¼ C Olive Oil
  4. ¼ C Apple Cider Vinegar
  5. ¼ C Just Like Sugar Brown (Or Sweetener Of Choice)
  6. 3 T Fish Or Oyster Sauce (I Used Oyster Because It Is What I Have)
  7. 3 T Lemon Juice
  8. 2 T Crushed Garlic
  9. 2 t Powdered Ginger
  10. 2 t Salt (Omit If Using Fish Sauce)
  11. 1½ t Dried Thyme
  12. 4 Jalapeno Peppers Seeded & Sliced (I Used Pickled Jalapenos-They're Easier)
Instructions
  1. Excluding chicken & olive oil, put rest of ingredients in a small mixing bowl and stir until salt & Just Like Sugar are dissolved then, add oil. (Salt does not dissolve well in oil of any kind).
  2. Put chicken into a plastic bag, pour in marinade and refrigerate for 12-24 hours. (I save every produce plastic bag I ever get and use them to marinate all kinds of things. Waste not want not.
  3. Bring chicken to room temperature for at least 3-4 hours.
  4. Preheat oven to 450°.
  5. Pour off marinade into a saucepan, add olive oil, and heat thoroughly.
  6. Lay chicken skin side up on a foil lined sheet pan and cook until crispy on the top-About 30-35 minutes.
  7. Add juices from chicken to heated marinade.
  8. To serve, divide and spoon marinade over chicken.
  9. 8 Servings
  10. 218 Calories, 11.2g Protein, 17.6g Fat, 2.7g Carbs, .5g Fiber, 2.2g Net Carbs
Notes
  1. Make sure your oven is hot enough and the thighs are at room temp. You want to cook the thighs quickly and to also crisp the skins.
  2. I cannot describe the garlic smell these thighs will produce.
  3. If after 30 minutes the skins are not crisp, put them under the broiler for a minute or two.
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Low Carb Avocado Cilantro Cream

Low Carb Avocado Cilantro CreamLow Carb Avocado Cilantro CreamLow Carb Avocado Cilantro CreamLow Carb Avocado Cilantro Cream is probably good with all kinds of other foods but for our purposes we are going to use it to dress Fried Oysters.  The oysters recipe is new and of course goes perfectly with Remoulade and I hope you will try them this way too as it is so good.  Just a couple other recipes it would be good with are Fish Tostadas On Cheese Crisps  and Seafood Cerviche. You can easily use Crème Fraîche in place of the sour cream here but again sour cream is going to be easy.

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

Avocado Cilantro Cream
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Ingredients
  1. Recipe For Fried Oysters
  2. 1 Avocado Cut Into Small Chunks
  3. ½ C Chopped Cilantro
  4. ¼- ⅓ C Sour Cream
  5. 2 T Lemon Or Lime Juice (Your Choice)
  6. 1 t Crushed Garlic
  7. ½ t Red Pepper Flakes
  8. ½ t Salt
  9. ¼ t Pepper
Instructions
  1. Probably the easiest way to make this is to put all ingredients into a processor but I do it a bit differently.
  2. I use my stick blender because it makes the creamiest avocado ever and to me it is also the easiest way.
  3. Since you are putting this on delicate fried oysters you don't want chunky avocado.
  4. This is the same way I make guacamole but leaving out the tomatoes and green onions and then blending them in with a little salt.
  5. Whole recipe for 24-30 oysters.
  6. 6 Servings
  7. 73 Calories, 1.0g Protein, 6.5g Fat, 3.7g Carbs, 2.4g Fiber, 1.3g Net Carbs
Notes
  1. You need a dollop of cream on each oyster and then just pop it into your mouth and better yet, have a little more to dip into in case you love it that much.
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Low Carb Warm Eggplant Feta Salad

Warm Eggplant Feta SaladWarm Eggplant Feta SaladYou can call this Warm Eggplant Feta Salad a salad, or you or you can call it a side vegetable, I don’t care, but I do care that you call it great…or very different…or…insert the adjective.  Look at the ingredients and see for yourself.  Middle Eastern ingredients that all compliment  each other and themselves.  Very easy to make and any leftovers…deliciously divine.  As you can see I used Japanese eggplant because they were so gnarly I couldn’t resist buying them.  Yeah, Yeah, and you can use any ole eggplant you want as it will all taste the same.

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

Warm Eggplant Feta Salad
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Ingredients
  1. 1½ Lb Eggplant (I Used Japanese & Globe Work Just As Well) Cut Into 1” Chunks
  2. 1 Large Bell Pepper (Red, Orange, Or Yellow) Cut Into ¾” Chunks
  3. ½ C Olive Oil (Divided)
  4. 3 T Lemon Juice
  5. 1 T Balsamic Vinegar
  6. 2 T Capers Lightly Chopped
  7. 1 t Crushed Garlic
  8. ¾ t Salt
  9. ½ t Pepper
  10. 1 Large Tomato Cut Into ¾” Chunks
  11. ½ C Chopped Green Onion Tops
  12. 3 Oz Feta Cheese
  13. 3 T Dried Mint (Spearmint)
  14. More Salt & Pepper To Taste
Instructions
  1. Sauté eggplant in 3 T olive oil and put into large bowl.
  2. Sauté (or blister) peppers in 2 T olive oil and add to eggplant.
  3. Add tomato, green onion tops, and feta cheese to eggplant and sprinkle mint over all.
  4. In a smaller bowl whisk rest of oil, lemon juice, vinegar, garlic, and salt & pepper. Blend in capers.
  5. Pour vinaigrette over all, and blend well.
  6. Serve just warmed.
  7. 8 Servings
  8. 150 Calories, 1.1g Protein, 14.2g Fat, 7.0g Carbs, 2.2g Fiber, 4.8g Net Carbs
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Low Carb Ginger Curry Sweetened Cauliflower Rice

Low Carb Ginger Curry Sweetened Cauliflower RiceLow Carb Ginger Curry Sweetened Cauliflower RiceLow Carb Ginger Curry Sweetened Cauliflower Rice. One of my favorite all times dishes ever is Spatchcocked Chicken A l’Orange and this Ginger Curry Sweetened Cauliflower Rice is the perfect accompaniment as it has many of the same spices yet is so easily made.  I don’t so much do a lot experimenting anymore as I have a quite large repertoire of recipes, and then there are the things I eat which have no recipe you know, like steak etc.  but I riced a particular large head of cauliflower, had quite a bit left over, decided to just try this and man oh man, what a pleasant surprise.  Not too sweet and just a terrific side dish.

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

Ginger Curry Sweetened Cauliflower Rice
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Ingredients
  1. 4 C Riced Cauliflower
  2. ½ C Water
  3. ½ C Heavy Cream
  4. ¼ C Sliced Green Onions (Divided)
  5. 1 t Chicken Base
  6. 1½ t Orange Extract
  7. 1½ t Ground Ginger
  8. 1½ t Curry Powder
  9. ¼ t Pepper
  10. 6 Drops Liquid Sucralose
Instructions
  1. Put all ingredients except 2 T green onions in sauce pan and slowly reduce unto desired consistency and cauliflower is tender.
  2. Serve, sprinkling with remaining green onions.
  3. 6 Servings
  4. 98 Calories, 1.3g Protein, 8.0g Fat, 3.0g Carbs, 1.5g Fiber,1.5g Net Carbs
Notes
  1. There would be several variations for this veggie so play around with it and see what you can come up with.
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Low Carb Carbalose Bread

Low Carb Carbalose BreadLow Carb Carbalose BreadLow Carb Carbalose BreadLow Carb Carbalose Bread.  There are many of you who don’t have the same (rather odd) size loaf pan that I used to develop the original Carbalose Flour Bread so this slightly smaller loaf of Carbalose Bread is for you.  I recently bought a standard size 4”x8” loaf pan, adjusted the ingredients, and it did indeed turn out perfectly.  Do not use a larger pan for this as it will not work.  As you look carefully at the pictures notice I did use my electric knife and I did get 18 slices+2 heels.  Each slice weighs on average about 32g, some a little larger and some a little smaller and those heels?…I save and freeze to either make bread cubes or crumbs.  If you are going to make rolls, buns, or baguettes then use the original recipe as the nutritional calculations below are for the slightly larger dough amounts.

Don’t despair if you do not have an electric knife but you will probably not be able to make a less than ½” cut the way I can.  I would think on average and if cut with a good bread knife, you should be able to get 14-15 slices which is completely acceptable.

You can do all the same things with this slightly smaller loaf that can be done with the only slightly larger loaf so have at it and have fun with it.

DO NOT USE CARBQUIK-IT WILL NOT WORK.

Nutritionals are below the recipe.

  • Equipment Needed:
  • Large Cuisinart or other Large Food Processor
  • Electric Knife
  • Small Cutting Board
  • 4” x 8” x 2 ½” Loaf Pan (Non-Stick)

If you use a larger loaf pan then your bread will be longer, not rise as high, and will be wider that the picture above.

Use for Stuffed Strawberry Cream Cheese French Toast and the dough may also be used for rolls, buns, individual baguettes, and whatever else you might imagine.  Also makes great bread crumbs and yes, even Basic Pizza Crust.  A roll, hot out of the oven?  Slathered with butter?  Heavenly.

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

If you will just make 3 loaves of this, one for bread, one for croutons, and one for crumbs, I doubt you will ever want to be without them. Many other recipes are built around this basic recipe using more or less some of the same ingredients.

  • Carbalose Flour may be purchased in 3 lb. bags from www.netrition.com
  • Complete Nutritionals for rolls, buns, baguettes, cubes and crumbs are below 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.

Carbalose Bread
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Ingredients
  1. 2 C Carbalose Flour
  2. 3½ T Wheat Gluten
  3. 3½ T Coconut Flour
  4. ¾ t Salt
  5. ¼ t Guar Gum
  6. ¼ t Xanthan Gum
  7. 3½ T Golden Flaxseed Meal***
  8. ¼ C Warm Water***
  9. 2 T+½ t Melted Coconut Oil
  10. 1 C Water + (Only If Needed)
  11. 1½ T Yeast
  12. ½ t Sugar
  13. 6 Drops Liquid Sucralose*
Instructions
  1. Bloom yeast & sugar in 1 cup warm water for 10 minutes or until foamy.
  2. Add flaxseed to ¼ C warm water for 10 minutes. (It will become quite gelatinous)
  3. Put first 6 ingredients in processor and pulse to blend.
  4. Add flaxseed mixture to dry ingredients and pulse to blend.
  5. Add liquid Sucralose and 2 T coconut oil to bloomed yeast and with machine running add to dry ingredients.
  6. Run processor for at least a minute and probably a little longer adding any additional water as needed 1 T at a time.
  7. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  8. Form into a ball and put into un-greased bowl and cover with film for about 20-25-30 minutes or until slightly less than doubled. If over-proofed it will not rise well the second time and will more than likely "fall", leaving a less that desirable looking loaf.
  9. Preheat oven to 350 degrees.
  10. Take dough out of bowl and knead (very gently) until you are sure ALL air pockets are out.
  11. Form gently into loaf rolling so the seam is on the bottom, put into greased (remaining ½ t coconut oil) pan, very loosely cover with film and let rise for 25-30 minutes. Do not over proof as it will raise a bit more in the oven.
  12. Bake 45 minutes.
  13. Rest the bread in the pan at least 10 minutes.
  14. Make sure bread sides are not sticking to pan, remove gently, put on wire rack, and cool completely.
  15. Slice bread with an electric knife.
  16. 16 Servings
  17. 80 Calories, 6.3g Protein, 4.2g Fat, 8.0g Carbs, 4.7g Fiber, 3.3g Net Carbs
  18. 18 Servings
  19. 71 Calories, 5.6g Protein, 3.7g Fat, 7.1g Carbs, 4.2g Fiber, 2.9g Net Carbs
Notes
  1. Please note the use of *Sucralose in each of the recipes using Carbalose is only to negate the bitter taste of the flour and DOES NOT make the recipe “sweet”.
  2. Slice size is equivalent to a normal slice of pretty much any other normal bread.
  3. ** I plugged all the ingredients (except the Carbalose Flour) into a food database to get the figures below and added them to the Carbalose figures to get my Totals Per Loaf.
  4. If at any time after the loaf is form and touched, the indentation will remain even after baking and the same thing when taking out of the pan until the loaf in completely cooled. This is the reason I keep using the word gently.
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It took me many tries to get the original  Carbalose Flour Bread recipe  just right and I paid nearly $700.00 to have it tested through Exova Laboratories so I know all the figures are correct.  The figures below are only slightly off as this recipe uses a bit less ingredients than are listed in the original and I am not going to the trouble of changing them all.

  • Carbalose Flour                                   
  • Calories           Carbohydrate             Fiber               Protein            Fat
  • 675                  108g                            65g                  70g                  25g
  • Rest of Ingredients**
  • 705                    37g                            21g                  29g                  53g
  • Totals Per Loaf
  • 1380                145g                            86g                  99g                  78g
  • Divided by 16 Slices=42g slice             
  • 86                        9g                              5g                    6g                    5g
  • Divided by 18 Slices=37g slice          
  • 77                        8g                              5g                    6g                    4g
  • 16 Slices/Loaf
  • 86 Calories, 6g Protein, 5g Fat, 9g Carbs, 5g Fiber, 4g Net Carbs
  • 18 Slices/Loaf
  • 77 Calories, 6g Protein, 4g Fat, 8g Carbs, 5g Fiber, 3g Net Carbs
  • Bread Cubes 11 Cups/Loaf
  • 125 Calories, 9g Protein, 7g Fat, 13g Carbs, 8g Fiber, 5g Net Carbs
  • Bread Crumbs 8 Cups/Loaf
  • 175 Calories, 12g Protein, 10g Fat, 19g Carbs, 11g Fiber, 8g Net Carbs
  • 12-2 oz. Rolls/Recipe
  • 115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs
  • 12-2 oz. Buns/Recipe
  • 115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs
  • 2-12 oz. Baguettes
  • 690 Calories, 50g Protein, 27g Fat , 73g Carbs, 43g Fiber, 30g Net Carbs
  • 3-8 oz. Baguettes
  • 460 Calories, 33g Protein, 18g Fat , 48g Carbs, 29g Fiber, 19g Net Carbs
  • 6-4 oz. Baguettes
  • 230 Calories, 17g Protein, 9g Fat , 24g Carbs, 15g Fiber, 9g Net Carbs

Low Carb Spaghetti Squash 101

Low Carb Spaghetti Squash 101Low Carb Spaghetti Squash 101. Somewhere on what has become this ridiculously large website, there is a place where I talk about the way I had always cooked spaghetti squash-which was almost never anyway because, gasp, I didn’t eat it much.  But I eat it all the time now and I have so many recipes using it I am going to list them at the bottom of the post.  So let’s get on to low carb spaghetti squash 101.

The biggest difference is how it is cut.  Anywhere and everywhere you go people are saying and showing how to cut the squash and I believe it is wrong.  After baking, the squash whole, it should be cut as shown it my picture and this is the reason why:  The strands of the squash go around and around and around.  If you cut the squash lengthwise you are cutting every strand in half.  Does that make sense?  I don’t have the foggiest idea how to tell you the number of servings per squash as there are so many variables.  As you can see I did two medium squashes at a time but I sometimes package them for freezing in differing weights so that depending on what I use them for, I have what I need when I need it.

I do 5 oz. portions for a stand alone vegetable, and 6-7 oz. for various other recipes, let alone some of you have bigger families with younger or larger (husbands) members.  For myself, I got nine 5 oz. servings from those two squashes and you will probably configure yours differently.  Remember:  It takes the same amount of electricity to cook two or three squashes as it does for one so plan accordingly. Mine were cooked for 1½ hours at 350°.  I scoop out the seeds and then with a large spoon, I go between the outside shell and the flesh around until most (and you can’t get it all) of it comes out in one lump. The picture above is simply squash with butter and poppy seeds-so easy-so good.

At this point in my life I cook two at a time for several reasons, time savings and as I said, I do not want to run out.  So there you have it.  Listed below are all the spaghetti squash recipes on the site and the squash freezes beautifully.

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

Low Carb Loaded Celery Root Home Fries

Celery Root Home FriesLow Carb Loaded Celery Root Home Fries. Oh baby, oh baby are these Loaded Celery Root Home Fries good.  You can certainly play doctor here as you can put your own ingredients in them. This sister’s recipe is plain Celery Root Hash Browns. The little circles of meat you see in each corner is fried chorizo and of course you can make this a completely vegetarian meal minus meat and every once in awhile I have this as a complete dinner.  If celery root doesn’t trip your trigger then daikon radish is a more-than-perfect stand in.

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.

Celery Root Home Fries
Print
Ingredients
  1. 1 Large Celery Root (About 1-1½ Lbs Cleaned)
  2. 6 T Oil + More If Needed For Frying (I Use Lard Or Tallow & Sometimes Both)
  3. ½ Medium Onion
  4. 1 C Julienned Red Pepper
  5. ½ Lb Sauteed Mushrooms
  6. 1 C Shredded Cheddar Cheese
  7. ¼ C Sliced Green Onion Tops
  8. ¼ C Sour Cream
  9. ¼ C Salsa
  10. Other Topping Options Might Include: Bacon, Ham, Spinach etc.
  11. Salt & Pepper Fried Celery Root To Taste
Instructions
  1. Peel and cut into ½” x 1½” rectangles.
  2. Put celery root in water to cover and cook until just tender 10-12 minutes. Drain well.
  3. Heat oil and sauté until golden brown.
  4. Remove cooked root, plate, leaving at least several tablespoons of oil in pan.
  5. Add onions & peppers and sauté. Top celery root.
  6. Sauté Mushrooms.
  7. Add onions, peppers and mushrooms to top of celery root.
  8. Top with cheese and microwave until cheese melts.
  9. Mix sour cream & green onions and top cheese.
  10. Drizzle with salsa.
  11. 4 Servings
  12. 351 Calories, 11.g Protein, 14.9g Fat, 15.7g Carbs, 3.3g Fiber, 12.4g Net Carbs
  13. 6 Servings
  14. 187 Calories, 7.3g Protein, 9.9g Fat, 10.5g Carbs, 2.2g Fiber, 8.3g Net Carbs
Notes
  1. Nutritionals are for listed ingredients.
  2. Other Topping Options Might Include: Bacon, Ham, Spinach etc.
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Low Carb Celery Root Hash Browns

Low Carb Celery Root Hash BrownsLow Carb Celery Root Hash Browns.  So the story behind hash browns or hashed brown potatoes goes something like this:  A potato that has been shredded or riced (usually from leftover baked potatoes) and fried in a pan with some kind of oil or butter.  About the only difference I can make out between hash browns and home fried potatoes is the shape of the cut and what you can do with them.  Since I do not eat potatoes in any form but I do like to have breakfast for dinner once is awhile these celery root hash browns are just the ticket.  Yes, you can doctor up hash browns and serve eggs atop but they are usually served kind of plain Jane and so are these.   Super easy  to fix in a pinch when you don’t know what else to do for a last minute meal.  If you want to play doctor here is the recipe for Loaded Celery Root Home Fries and here is another other recipe using celery root Dilled Celery Root which also makes an easy side dish and is a great accompaniment to Stuffed 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 low carb and diabetic friendly.

Celery Root Hash Browns
Print
Ingredients
  1. 1 Large Celery Root (About 1-1½ Lbs Cleaned)
  2. ¼ C Butter
  3. Salt & Pepper To Taste
Instructions
  1. Shred celery root in processor.
  2. Heat butter to fragrance, add celery root, fry until dark golden brown, turn and fry on other side.
  3. Salt and Pepper to taste.
  4. 4 Servings
  5. 144 Calories, 1.6g Protein, 11.5g Fat, 9.0g Carbs, 2.0g Fiber, 7.0g Net Carbs
Notes
  1. The celery root will not stick together very well as it has very little starch but it will cook down quite a bit as it does have moisture in the form of water. No, it should not spit at you.
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Low Carb Collard Greens With Smoked Pulled Pork

Low Carb Collard Greens With Smoked Pulled PorkLow Carb Collard Greens With Smoked Pulled PorkLow Carb Collard Greens With Smoked Pulled Pork. Perhaps if you didn’t grow up in the South you mightn’t have been exposed to Collard Greens let alone with smoked pulled pork.  I did not grow up in the South either but my mother was a woman of many talents, one of them was cooking, and she did make collard greens & a smoked ham hock for us once in awhile.  She made it like most people with bacon grease, which was fine by us as we all loved bacon.  So this is my own rendition using collard greens & smoked pulled pork.  Same greens, same animal just with a little twist.  There are a couple of different ways to use this recipe:  1.) As a dinner side dish (on left) and 2.)  As a filling & hearty soup (on right)  Not sure why most every other greens recipes include so much sugar and I doubt you’ll miss it here since I’m pretty sure the people coming to this site are not looking for sugary recipes.

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

Collard Greens With Smoked Pulled Pork
Print
Ingredients
  1. 2-2½ Lbs Collard Greens (Remember You Loose Weigh With The Unusable Ribs)
  2. 1 Lb Pulled Pork
  3. 1 Small Onion Dice Small
  4. 2 T Bacon Grease (Or Lard)
  5. 1 T Crushed Garlic
  6. 3 T Apple Cider Vinegar (You Can Also Use Unsweetened Rice Wine Vinegar)
  7. ½ t Red Pepper Flakes
  8. 1 T Chicken Base
  9. ½ t Liquid Smoke
  10. 1 t Butter Per Serving (Optional But Good)
  11. 2 C Water For Side Dish 4 C Water For Soup
Instructions
  1. Heat grease in pot large enough to pack in the greens.
  2. Slowly sweat the onions, then mix in garlic.
  3. Making sure collards are grit-free cut the center rib out of each stalk.
  4. Cut into 1½" strips, turn and cut about 2" pieces.
  5. Mix water, chicken base, pepper flakes, & vinegar and pour over greens.
  6. Cover and slowly simmer for 2-2½ hours or until greens are tender.
  7. Add pork and heat thoroughly.
  8. 4 Soup Servings
  9. 419 Calories, 32.0g Protein, 14.4g Fat, 10.3g Carbs, 5.8g Fiber, 4.5g Net Carbs
  10. 6-8 Side Servings
  11. 210 Calories, 16.0g Protein, 7.2g Fat, 5.2g Carbs, 2.9g Fiber, 2.3g Net Carbs
Notes
  1. I do add butter to mine whether I make soup or a side. There is something about the way butter enriches anything.
  2. As a side dish it is best to put into its own container as you will want to eat (drink) the juices.
  3. If your pulled pork strands are too long, chop them a little. You want the pork recognizable but not so long they are a pain to eat or drip from the bowl to your mouth.
  4. If you like your greens a little less tender, cook maybe ½ hour less.
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Low Carb Hot Crossed Meatloaf

Hot Crossed MeatloafLow Carb Hot Crossed MeatloafLow Carb Hot Crossed Meatloaf

 

 

 

Low Carb Hot Crossed Meatloaf.  Have you heard of hot cross buns?  Well, this is my version of Hot Crossed Meatloaf.  That beautiful bacon is courtesy of Ben Meyer butcher/owner of The Old Salt Marketplace restaurant here in Portland and right down the street from me.  You won’t know this but I took a pig butchery class and my partner (lucky me) was Ben.  I have, over the last several years, become more and more dependent on getting my meats from their butcher shop.  I can’t begin to count the times I have had dinner with friends there and I have NEVER had anything that wasn’t to die for good. Their jowl bacon?-don’t even get me started.  I had the bacon  custom cut to ¼ inch thick and actually finished it with my torch.  Whoa, what flavor.  You will probably finish yours under the broiler but torched?  Oh boy is it good.

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

Hot Crossed Meatloaf
Print
Ingredients
  1. ½ Lb 20% Hamburger
  2. ½ Lb Ground Pork
  3. 4 Slices Bacon
  4. 1 Egg
  5. ½ C Minced Onion
  6. ¼ C 40% Heavy Cream
  7. ¼ C Water
  8. 1 T Garlic Salt
  9. 1 t Salt
  10. ½ t Pepper
Instructions
  1. Preheat oven to 350°.
  2. Mix egg, onion, heavy cream, water and spices in a bowl.
  3. Sprinkle in both meats and mix thoroughly.
  4. Mound the meat mixture into a 1½”x7” round pan. (Square will work as well)
  5. Begin tucking one piece of bacon, then another until you have what looks like a spoked wheel.
  6. Put into oven and bake 30-35 minutes.
  7. Your bacon may not be crisp and if not, turn on the broiler and broil until you get desired crispness.
  8. 4 Servings
  9. 453 Calories, 34.0g Protein, 32.4g Fat, 2.1g Carbs, .4g Fiber, 1.7g Net Carbs
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Low Carb Chocolate Almond Butter Fat Bombs

Low Carb Chocolate Almond Butter Fat BombsLow Carb Chocolate Almond Butter Fat Bombs. A year ago I said I was not going to post any further desserts for a variety of reasons and I do not consider Chocolate Almond Butter Fat Bombs, or any other fat bomb for that matter, a dessert.  Yes, that is the category they are listed under and they do have a bit of sweetness to them but they are so healthy I really discount them as desserts.  You can substitute peanut, macadamia, walnut,  pecan, hazelnut, cashew, tahini, or any other nut butter you wish.  And the part about not putting any other Low Carb Desserts up?  It has gone by the wayside.

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

Chocolate Almond Butter Fat Bombs
Print
First: Chocolate Layer
  1. 2 T Coconut Butter
  2. 2 T Coconut Oil
  3. ⅓ C Almond Butter
  4. ¼ C Cocoa Powder
  5. ¼ t Vanilla Extract
  6. 5 Drops Liquid Sucralose
Second: Almond Butter Layer
  1. 2 T Coconut Butter
  2. 2 T Coconut Oil
  3. ⅓ C Almond Butter
  4. ¼ t Vanilla Extract
  5. 5 Drops Liquid Sucralose
Instructions
  1. In two separate bowls heat coconut butter & coconut oil together mixing well.
  2. In fist bowl add almond butter, cocoa powder, vanilla, sweetener and mix well.
  3. In second bowl add almond butter, vanilla, sweetener and mix well.
  4. Line up 10-12 mini muffin cups, fill each with about 2½ t of the chocolate mixture and freeze for about 20 minutes.
  5. Line them up again and top with additional 2½ t of almond butter mixture and refreeze.
  6. Cover and keep in the refrigerator.
  7. I am going to say, depending on the size of your mini cups, you should get 10-12 bombs and I have listed nutritionals for both.
  8. 10 Servings
  9. 184 Calories, 17.5g Fat, 3.3g Protein, 6.1g Carbs, 3.1g Fiber, 3.0g Net Carbs
  10. 12 Servings
  11. 154 Calories, 14.6g Fat, 2.8g Protein, 5.1g Carbs, 3.1g Fiber, 2.0g Net Carbs
Notes
  1. As I said above these can be made with the nut butter of your choice.
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Low Carb Crispy Chicken Under Onion Shroom Cream

Low Carb Crispy Chicken Under Onion Shroom CreamLow Carb Crispy Chicken Under Onion Shroom Cream. No white meat here but instead  crispy thigh meat and it’s a match made in heaven.  We are going to combine some of the recipes found on this site, add a few ingredients and oh well, you’ll see.  Not sure about all of you out there but for me I can get tired making some of the old recipes month after month and then year after year.  I like to mix things up making different tastes and this is one of those mix-mash-ups.  My gravies never have flour in them and they are pretty much very high fat as I use reduced 40% heavy cream.

You will need the recipe for Crunchy Deep Fried Chicken Chips and then we’ll make the gravy.  You can mix up the mushrooms you use and at least for me, and because I have them and grind my own dust, I will be adding porcinis as dust.

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

Crispy Chicken Under Onion Mushroom Cream
Print
Ingredients
  1. 1 Recipe Crunchy Deep Fried Chicken Chips
  2. 1 Large Slivered Onion
  3. 1 T Butter
  4. 1 T Olive Oil
  5. ½ Lb Mushrooms
  6. 2 T Butter
  7. 2 T Olive Oil
  8. 2 C Heavy Cream
  9. 2 t Chicken Base
  10. 1½ t Porcini Dust
  11. 1 t Pepper
Instructions
  1. Slowly caramelize onions in butter/oil mix. Remove and set aside.
  2. Sauté mushrooms in butter/oil mix. Remove and set aside.
  3. Add rest of ingredients reducing cream slightly, add back onions, mushrooms and heat.
  4. Top chicken chips.
  5. 6 Servings
  6. 919 Calories, 44.6g Fat, 40.6g Protein, 5.8g Carbs, .7g Fiber, 5.1g Net Carbs
Notes
  1. Nutritionals include the chicken chips.
  2. Want a more herby sauce? Add the ones you like.
  3. Want wine? Add it.
  4. Like bacon? Crumble some in.
  5. Rather have the sauce with pork? Go for it.
  6. Rather have the sauce on a steak? Use a steak.
  7. Your kids like meatballs? Yep, great with meatballs too.
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Low Carb Cauliflower Cajun Dirty Rice

Low Carb Cauliflower Cajun Dirty RiceThis Low Carb Cauliflower Cajun Dirty Rice might actually be a Creole dish without any spices in it.  I like the taste with spices and I have added them.  I haven’t made it a secret on this site that I absolutely love Cajun and Creole food and this is an extension of it.  Take a good look at the picture and you can see little chunks of Tasso.  Number 1.)  because I love it and Number 2.)  because I pretty much always have it on hand in my freezer.

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

Cajun Dirty Rice
Print
Ingredients
  1. 4 C Riced Cauliflower
  2. 2 T Butter
  3. 1 T Olive Oil
  4. ¼ Lb Chicken Livers
  5. 2 T Butter
  6. ¼ Lb Ground Pork
  7. 2 T Butter
  8. ½ C Finely Chopped Onions
  9. ½ C Finely Chopped Celery
  10. ½ C Finely Chopped Red, Orange, Or Yellow Bell Pepper
  11. ½ C Water
  12. 1½ t Chicken Base
  13. 1½ t Crushed Garlic
  14. ¼ C Green Onion Tops
  15. ¼ C Chopped Parsley (Optional)
  16. 1 T Favorite Cajun Or Creole Spice
  17. Pepper As/If Wanted
Instructions
  1. Briefly sauté cauliflower in butter and olive oil and set aside.
  2. Sauté chicken livers in butter, mash or cut ‘em up a bit and add to cauliflower.
  3. Cook sausage, leaving any grease in pan and add to cauliflower.
  4. Sauté onions, celery, & diced pepper in butter until softened, then add water, garlic, chicken base, spices and parsley if using.
  5. Add back cauliflower mixture and blend well cooking until most of the water has been cooked off.
  6. Add green onions, mix and serve.
  7. 6 Servings
  8. 239 Calories, 18.7g Fat, 11.6g Protein, 7.5g Carbs, 3.2g Fiber, 4.3g Net Carbs
Notes
  1. If you have Andoille sausage this is another great addition and depending on how spicy it is, adjust your added spices accordingly.
  2. For a complete meal add some sautéed shrimp.
  3. Have giblets? Cook ‘em, chop ‘em up and throw them in.
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Low Carb Mexican Cheese Taco Salad

Low Carb Mexican Cheese Taco SaladLow Carb Mexican Cheese Taco Salad. You are looking at is a tortilla shell made completely out of cheddar cheese and it is the base of this Mexican salad.   Once you have made the “tortillas” you are home free.  The rest of the ingredients are simple enough and easy to find.  Not only is this pretty simple to make it is also a great visual mix of colors.  If you want to use my recipe for Creamy Avocado Dip  which will add a taste of cilantro it won’t hurt my feelings any, but Guacamole is certainly just as good.  The recipe is for one person so if you are making this for more than two people the cheese tortillas can be made ahead and filled later.  For that full Mexican experience you may want to add Mexican Cornbread as a side to your salad.

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

Mexican Cheese Taco Salad
Print
Ingredients
  1. 1 Cheese Tortilla Made With 2½ Oz. Grated Cheddar Cheese (Or Your Choice)
  2. Good Size Handful Of Torn Lettuce Greens
  3. ¼ Lb. Pulled Chicken Meat
  4. ⅓ C Diced Tomatoes
  5. ½ Diced Avocado
  6. 2 T Chopped Black Olives
  7. 2 T Chopped Green Onion Tops
  8. 2 T Minced Red Onion
  9. 1 Oz Grated Cheddar Cheese
  10. 3 T Salsa Or Picante Sauce
  11. 2 T Sour Cream
  12. 2 T Creamy Avocado Dip Or Guacamole
Instructions
  1. Begin heating a medium size non-stick skillet and sprinkle the grated cheese evenly on bottom letting it go for awhile. It will begin to bubble all over and continue to cook until it begins to hold its structure at the edges. Let it cook another 2-3 minutes. You should end up with about 2 t of cheese oil and you can drain this off before forming into the bowl or...drizzle in on your lettuce.
  2. Working quickly and expecting it to be very hot put into bowl pushing to form a center dish. (Indentation) The tortilla will cool very quickly. If you fail at this the first time all is not lost. Just leave it in the bowl and nuke it for 30 seconds and it will soften again enough to form it.
  3. Put lettuce on bottom, chicken next and kind of start layering upward. Drizzle salsa over salad and top with dollops of sour cream and guacamole.
  4. 1 Serving
  5. 761 Calories, 52.8g Fat, 58.5g Protein, 14.3g Carbs, 4.1g Fiber, 10.2g Net Carbs
Notes
  1. This is a substantial all in one meal.
  2. This is the first recipe I have listed fat grams and I will continue to do so. You can see I am not kidding when I say my recipes are high fat. This one is 62%.
  3. Personally I like a couple tablespoons of chopped pickled jalapeno peppers to zip things up a little.
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Low Carb Spaghetti Squash With Traditional Tomato Sauce

Low Carb Spaghetti Squash With Traditional Tomato SauceLow Carb Spaghetti Squash With Traditional Tomato SauceLow Carb Spaghetti Squash With Traditional Tomato Sauce. This is about as low carb as you can make spaghetti squash with tomato sauce. Tomatoes, if using enough to make a sauce, inherently have carbs and for that matter so does spaghetti squash.  I do not eat this often nor do I eat any more than one serving but it is so, so good and if you happen to have the Italian Dipping Oil Herbs you are already halfway home. One half order actually makes a very nice dinner side accompaniment. The sauce is also very good on Spaetzle.

Another great addition to this basic recipe is one of these wonderful Large Meatballs.

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***

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

Traditional Spaghetti Squash With Tomato Sauce
Print
Ingredients
  1. 2¼ C Cooked Spaghetti Squash
  2. 1 Can Diced or Crushed Tomatoes (I Use Diced-I Like It Chunky)
  3. ½ C Slivered Onions
  4. ½ C Sauteed Mushrooms
  5. ½ C Water
  6. 2 T Good Red Wine
  7. 1 t Crushed Garlic***
  8. 1 t Dried Italian Herbs
  9. ¼ t Dried Basil
  10. ½ t Salt
  11. ¼ t Pepper
  12. Sprinkled Guar Gum (Trust Me It Doesn't Take Much)
  13. 2 T Olive Oil
  14. 2 T Parmesan Cheese
Instructions
  1. Excluding squash dump first 10 ingredients in sauce pan, cover and bring to very low simmer for at least an hour and/or until onions are totally translucent.
  2. Sprinkle a very tiny amount guar gum to thicken sauce. (I use an old salt shaker)
  3. Top squash with sauce, drizzle with 1 T olive oil, & sprinkle with 1 T Parmesan cheese.
  4. Eat it up.
  5. 4 Servings
  6. 113 Calories 1.3g Protein, 7.0g Fat, 11.2g Carbs, 2.5g Fiber, 8.7g Net Carbs
  7. 2 Servings
  8. 225 Calories, 2.5g Protein, 14.0g Fat, 22.3g Carbs, 5.0g Fiber, 17.3g Net Carbs
Notes
  1. To extend this dish a bit add ¼ lb. hamburger to sauce or top with meatballs which will add no additional carbs.
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Low Carb Crab Cakes-Spicy Chipotle Aioli

Low Carb Crab Cakes-Spicy Chipotle AioliLow Carb Crab Cakes-Spicy Chipotle AioliLow Carb Crab Cakes-Spicy Chipotle AioliLow Carb Crab Cakes-Spicy Chipotle AioliLow Carb Crab Cakes-Spicy Chipotle Aioli. Ugh, I hate the fact that crab is so expensive, even here in Oregon where we get the stuff as fresh as you can imagine.  I think these low carb crab cakes-spicy chipotle aioli should be a “treat meal” for a family of four or served as an appetizer for a special dinner party.

Muffin RingsIf you have ring molds they will certainly help in the making of these as anyone who has ever tried to form a crab cake will attest -they fall apart very easily.  I personally do not have these molds but I do have really old larger tuna cans that I have used for years and if you buy rings you will probably find other ways to use them as well. (Think eggs). But you can certainly make 8 then serve 2 each as the smaller cakes are easier to deal with. Norpro makes a set of 4-3½” muffin rings for somewhere around $7-8.  They will make life easier. Here is a place to get more Ring Molds than you ever thought possible.

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.

Crab Cakes & Spicy Chipotle Aioli
Print
Crab Cakes
  1. 1 Lb Crab Meat
  2. 1 Egg
  3. ⅓ C Crushed Pork Rinds
  4. ⅓ C Mayonnaise
  5. ⅓ C Parmesan Cheese
  6. ⅓ C Shredded Mozzarella Cheese
  7. ⅓ C Tiny Diced Onions
  8. ⅓ C Thinly Sliced Green Onion Tops
  9. 2 T Lemon Juice
  10. ¼ t Garlic Powder
  11. ⅛ t Chipotle Powder
  12. ½ t Salt
  13. 1½ C Crushed Pork Rinds
  14. 3 T Butter
Aioli
  1. 1 C Mayonnaise
  2. ¼ C Lemon Juice
  3. 1 t Dijon Mustard
  4. 1 t Crushed Garlic
  5. ½ t Chipotle Powder
  6. ⅛ t Liquid Smoke
  7. ¼ C Tiny Diced Red Peppers (Garnish)
  8. Lemon Wedges (Garnish)
Instructions
  1. Mix all aioli ingredients and refrigerate until needed.
  2. Melt butter on medium.
  3. Combine egg, mayonnaise, ⅓ C pork rinds, mozzarella, parmesan cheese, onions, garlic powder, chipotle, salt, and lemon juice.
  4. Fold in crab.
  5. Gently form crab cakes and put into pork skins. Do not try to turn them as they fall apart easily. Just take more skins and gently press onto the tops.
  6. If, and I mean if, you have egg rings this is a time to use them.
  7. Lightly butter rings and place one in pork skins. fill ring & sprinkle more skins on top. Repeat.
  8. I actually do not have rings because way back when, I started saving tuna cans and that is what I use.
  9. Place crab cakes in butter, cook 6-7 minutes, remove rings, flip gently, and cook another 6-7 minutes. You want your cakes to be nice & crispy, and golden brown & delicious.
  10. Either spread aioli on plates and place cakes on top or…plate cakes and drizzle aioli on top.
  11. Dot with red peppers and serve with a lemon wedge.
  12. 4 Servings
  13. 802 Calories, 36.4g Protein, 71.6g Fat, 3.1g Carbs, .7g Fiber, 2.4g Net Carbs
  14. 8 Servings
  15. 401 Calories, 18.2g Protein, 35.8g Fat, 1.6g Carbs, .4g Fiber, 1.2g Net Carbs
Notes
  1. These may be served as a main course or as an appetizer and I have given the nutritionals for both. I have given you a recipe using aioli and if you have your own favorite Remoulade then feel free.
  2. Nutritionals are for all ingredients listed including the aioli.
  3. If crab meat is outside your budget then tuna may be a good substitute.
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Low Carb Porcini Wine Cream

Low Carb Porcini Wine CreamLow Carb Porcini Wine Cream. This is the same basic sauce as the Porcini Cream except we are subbing chicken base for beef base and adding dry white wine. You are looking at a beautiful veal loin chop and the smooth version is over the Easy Chicken Cordon Bleu.  Stuff a Flaxseed Meal Crêpe with anything savory and top it with this…Oh Good Grief.  There are a million (not really) variations of this sauce and I have probably, at some time or another, used them in the restaurant.  It gets kind of fun to name a dish if you are using it as a nightly or weekly special. You also might try smothering Spaetzle & adding lots of fresh cracked pepper.  OK, my mind is going nuts thinking about all the possibilities so…let your own minds wander a little-mine needs a rest.

You might take a quick peek while you’re here looking  Biscuits, Eggs & Sausage Gravy

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

Porcini Wine Cream
Print
Ingredients
  1. ¼ C Heavy Cream
  2. ¼ Hot Water
  3. 1 T Dry White Wine
  4. ¼ t Chicken Base
  5. ¼ t Porcini Dust Or ¼ Oz Crushed Dried Porcini Mushrooms
  6. ⅛ t Pepper
Instructions
  1. If using dried porcini mushrooms add them to hot water 10-15 minutes or until softened. DO NOT throw the liquor away, put it into the cream.
  2. If using porcini dust disregard the hot water. and add all ingredients to sauce pan, reducing slightly.
  3. 1 Serving
  4. 260 Calories, 0.0g Protein, 24.0g Fat, 0.2g Carbs, 0.0g Fiber, 0.2g Net Carbs
Notes
  1. As recipe is for 1 serving simply multiply by number needed.
  2. As you can see I used porcini dust for the Cordon Bleu.
  3. Add a little lemon juice to enhance for a creamed seafood dish.
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Low Carb Leek Salad

Leek SaladI like totally stole this Low Carb Leek Salad recipe from Andrew Zimmern who got it from French chef Jean-Pierre Moullé who ran the kitchen at Chez Panisse for more than 30 years. I bet this recipe has been around for a while and served to thousands of people. Yep, I stole the picture to the right too. Found the recipe on Twitter and…retweeted it. Yes I did.  Made it last night-fabulous. The picture on the left is mine made with one large leek and grated egg.

I did tweak the recipe just a bit because a lot of people may not have fresh chives and even in the picture on the left the egg yolks are not grated. I thought it might be nice to actually grate the whole egg (waste not want not) to use as garnish as it is so much prettier.  If you look at the picture the leeks, at least to me, look quite thin and since it is easy to find leeks that may be an inch or more in diameter I think ½ leek is plenty, plenty as a salad.  In the second picture I used green onions which are delicious and actually lower in carbs or about 1g carb/serving.

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.

Leek Salad/Egg/Dijon Mustard Sauce
Print
Ingredients
  1. 2 Large Leeks
  2. 1 T Dijon Mustard
  3. 1 T White Wine Vinegar
  4. 3 T Olive Oil
  5. Salt & Pepper
  6. 2 t Dried Chives (Or Fresh If You Have Them)
  7. 2 Hard Boiled Eggs
Instructions
  1. To prepare the leeks, trim away the rough bottom on the root end but leave enough so that the leaves don't start to fall off. Cut the tough dark green stalks at the top leaving at least 2 and if possible 3 inches. You will be surprised that as they steam the darker tops will tenderize too.
  2. Starting 1½” from the root end cut the leek in half lengthwise all the way to the green tips.
  3. Make a quarter turn and repeat step one. (The leek will still be intact but the top will be quartered).
  4. Soak the leeks in a bowl of cold water, swishing them around to remove any dirt.
  5. Finish by rinsing the leek under cold running water, taking care to flush away any hidden grit between the layers at the root end. Leeks can most often be very dirty and it is important to clean them thoroughly. My opinion here: They begin to look like an old fashioned whisk broom.
  6. Set up a steamer basket over water in a pot with a tight-fitting lid and set over high heat bringing water to a boil. Turn down heat and steam the leeks for 10-15 minutes, until tender and fully cooked.
  7. Drain & set aside to cool or refrigerate for later use.
  8. Whisk together the mustard, vinegar, olive oil, dried chives, a pinch of salt, and plenty of black pepper in a small mixing bowl. If you are using freshly ground pepper save it until last.
  9. When ready to use the leeks cut each in half lengthwise.
  10. Put on a platter or plate individually, grate ½ egg over each leek, and thoroughly drizzle with the dressing.
  11. Lots of freshly ground pepper.
  12. Garnish with fresh chives if you have them.
  13. 4 Servings
  14. 103 Calories, 3.7g Protein, 7.8g Fat, 5.0g Carbs, .7g Fiber, 4.3g Net Carbs
Notes
  1. I pretty much did the directions as they had them but what I did was put the leeks in a sauté pan with water, covered & simmered them, turning several times. Just a different way to do the same thing. If you are a restaurant you do lots at a time and for a smaller amount pan steaming works very well.
  2. Green onions are easily just as good as leeks.
  3. Salad may be served warm or cold.
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Low Carb Shepard’s Pie

Low Carb Shepard's PieLow Carb Shepard's Pie

Low Carb Shepard’s Pie.  I am of the opinion that Shepard’s Pie should be made with lamb and you know the old saying opinions are like…and you fill in the blank.  This dish originated in Ireland-Scotland where there are more sheep than people and I am assuming (actually pretty sure) they made this with lamb.  So, this is my easy rendition.  If you thought from most of my recipes that I do not open cans once in a while then you would be wrong because, on occasion, I do and this is one of those occasions.  This not fancy or pretty but it certainly is tasty and yes, if you want you can sub ground beef for ground lamb but…it will just not be as good.  And no, I didn’t show a baby lamb because they are way too cute to eat but the bruisers in the picture?  I could eat “em 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.

Shepard's Pie
Print
Ingredients
  1. 1 Lb Ground Lamb
  2. 1 C Slivered Onions
  3. 1 C Mushrooms
  4. 1 Can Frenched Green Beans (Drained)
  5. 1 Can Diced Tomatoes
  6. 3 C Mashed Cauliflower
  7. 2 C Shredded Cheddar Cheese
  8. Salt
  9. Pepper
Instructions
  1. Heat oven to 325°
  2. Very lightly sprinkle salt & pepper between each additional ingredient.
  3. Cook ground lamb and put in bottom of a deep glass pie dish.
  4. Cook slivered onions until translucent in lamb fat and spread evenly over meat.
  5. Saute mushrooms in remaining fat & sprinkle in dish. You should have plenty of fat because lamb is so fatty. Um Yum.
  6. Add drained green beans and then tomatoes.
  7. Spread mashed cauliflower over the top with an off-set spatula trying not to leave anything uncovered.
  8. Bake until warm-about 20-30 minutes.
  9. Remove from oven and cover with cheese.
  10. Turn up oven to 350° and put pie back in the oven until cheese is either melted (the way I like it) or crispy (the way you might like it). About 10-15 minutes.
  11. 6 Servings
  12. 413 Calories, 24.2g Protein, 29.8g Fat, 11.9g Carbs, 4.3g Fiber, 7.6 Net Carbs
Notes
  1. This will produce a lot of liquid and I think you will find it will be all be soaked up by the cauliflower so that by the end of your meal you will have eaten it.
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Low Carb Basic Cream Gravy

Low Carb Basic Cream GravyLow Carb Basic Cream Gravy.  What to say. You can put it on a brick and the brick would taste good.  You can a sausage, mushrooms, cheese and probably a myriad of other flavor changers.  It is the perfect thing for Chicken Fried Steak, chicken, turkey, and on Carbalose Flour Bread Stuffing or as shown with/on a Giant Baked Meatball.

 

Allow about ½ cup gravy per person per item.  Example:  Mashed Cauliflower=½ cup or a hamburger steak=½ cup and together would=1 cup. This gravy has lots of calories and almost no carbs so if you are eating LCHF this recipe is for you. The recipe uses 2 cups heavy cream to top 4 foods so all you have to do is multiply.  Super simple, simple, simple.  Here is another example:  Eggs & Sausage Gravy for two.  If you want brown gravy all you need do is substitute beef base for chicken base.

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

Basic Cream Gravy
Print
Ingredients
  1. 1 C Heavy Cream
  2. 1 C Water
  3. 2 t Chicken Base
  4. 1 t Cracked Pepper
Instructions
  1. Simmer all ingredients until slightly thickened and desired consistency is reached.
  2. 4 Servings
  3. 240 Calories, 0.0g Protein, 24g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. Be sure not to let the gravy get too thick because as it cools it gets even thicker. just like any other gravy. If it gets away from you just add a bit more water.
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Low Carb Mashed Cauliflower

Low Carb Mashed CauliflowerLow Carb Mashed Cauliflower. There is no recipe card here, just instructions for non-watery mashed cauliflower.

Trim off leaves and very end of stems of 3 heads cauliflower. All the rest is usable. Cut cauliflower into manageable chunks, put in a large stock pot, cover with water and boil the hell out it.  Dump it into the sink, drain and let cool. If the heads are large it may take two boilings.

Take a handful and squeeze out all the water you can. Repeat until finished.

Put squished cauliflower in appropriate size mixing bowl and mash the hell out of it or/and the easy way is to use an emersion blender. This will make the cauliflower truly potato-like with a lot less clean up than using a food processor.

And then there is the steamed version and I am not opposed to it-I just do it as above. Please, use the cauliflower cores.  They mash just like the florets and if you are throwing them away…

What else I do:

Since there are two of us I freeze 1½-2 cups in individual containers and pull out of freezer as needed and here is what happens: Even more water comes out…and I mean lots more. I drain off the liquid and heat it very slowly which pretty much gets rid of the last of its water and best thing?…no more watery mashed cauliflower!

With this recipe it’s Katy bar the door and the possibilities are nearly endless. Top it like you would a loaded baked potato, put garlic in it, put in under things-Oh good grief I can think of more things than I can write down and anyway you get the idea and I use it with quite a few of the entrée and soup recipes on the site.

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

Low Carb Peanut Butter Chocolate Chip Cookie Dough

Low Carb Peanut Butter Chocolate Chip Cookie DoughLow Carb Peanut Butter Chocolate Chip Cookie Dough. The other day I found two recipes on Robyn Stone’s website www.addapinch.com  and all I could do was drool.  They sounded so good I decided to low carb ‘em and now I can drool at my own concoctions.  This is the other one.  Candy Bar Dip

This is so simple it is ridiculous and an easy fix for unexpected company.  This is NOT a cookie dough for baked cookies, it’s a dough to eat with a spoon.  I know all of us low carbers eat a lot of peanut butter in many forms and this is just one more way.

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

Peanut Butter Chocolate Chip Cookie Dough
Print
Ingredients
  1. ¼ C Heavy Cream
  2. ¼ C Almond Meal
  3. ¼ C Peanut Butter
  4. 2 T Melted Coconut Oil
  5. ½ t Vanilla Extract
  6. 7 Drops Liquid Splenda
  7. ¼ C Chopped 65% Chocolove Bar
  8. ¼ C Crushed Peanuts
Directions
  1. Mix peanut butter, almond meal, coconut oil, heavy cream, vanilla extract, and Splenda.
  2. Blend in chocolate and crushed peanuts.
  3. 6 Servings
  4. Serving Size ¼ Cup
  5. 216 Calories, 5.3g Protein, 18.5g Fat, 6.9g Carbs, 2.3g Fiber, 4.6 Net Carbs
Notes
  1. Chow down with a spoon baby.
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Low Carb Candy Bar Dip

Low Carb Candy Bar DipLow Carb Candy Bar Dip. I found two recipes on Robyn Stone’s website at www.addapinch.com the other day and all I could do was drool.  They sounded so good I decided to low carb ’em and now I can drool at my own concoctions.  This is the other one.  Peanut Butter Chocolate Chip Cookie Dough

This is so simple it is ridiculous and an easy fix for unexpected company.

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

Candy Bar Dip
Print
Ingredients
  1. 4 Oz Cream Cheese
  2. 4 T Unrefined Coconut Oil
  3. ½ C Chopped 73% Cherry Chocolove Bar (⅓ Bar)
  4. ½ C Toasted Unsweetened Coconut
  5. ½ C Toasted Sliced Almonds
  6. ¼ C Heavy Cream
  7. 1½ t Vanilla Extract
  8. ⅛ t Almond Extract
  9. 14 Drops Liquid Splenda
Instructions
  1. Directions
  2. Beat cream cheese, coconut oil, vanilla extract, almond extract, and liquid Splenda.
  3. Blend in heavy cream.
  4. Blend in chocolate, coconut, and almonds.
  5. 8 Servings
  6. Serving Size ¼ Cup
  7. 211 Calories, 2.6g Protein, 19.9g Fat, 5.2g Carbs, 1.8g Fiber, 3.4 Net Carbs
Notes
  1. If you are serving this to guests save 1 T each chocolate, coconut, and almonds to sprinkle on top.
  2. No need to melt the coconut oil.
  3. I don’t know how to tell you to eat this stuff. We eat it with a spoon but for company you may want to serve it with thinly slices apple wedges.
  4. Toasting the coconut is not a necessity-it is just what I did.
  5. If it seems too thick add another tablespoon or two of heavy cream.
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Low Carb Milk Chocolate Candy

Low Carb Milk Chocolate CandyLow Carb Milk Chocolate CandyLow Carb Milk Chocolate Candy. This was an experiment that went terribly wrong and then fabulously right.  I was trying to make ganache with heavy cream and unsweetened baking chocolate-Whoa Nellie, that did not work.  What a no-go that but…it pretty much looked the color of milk chocolate so I thought what the heck.  I added a little vanilla, a little sucralose, tasted it, and voila-perfect milk chocolate. So…here is my experiment…gone deliciously wrong.  Enjoy.

I will say this-my husband is already addicted to this mistake and he is not a diabetic but…

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

Milk Chocolate Candy
Print
Ingredients
  1. ½ C Heavy Cream
  2. 1 Oz Bar Unsweetened Bakers Chocolate Grated or Chopped Finely
  3. ¼ t Vanilla (Or A Bit More If Wanted)
  4. 12 Drops Liquid Splenda
Directions
  1. Heat heavy cream to just under boiling-you want it very hot.
  2. Remove from heat.
  3. Add Chocolate and stir until completely incorporated. In the beginning it will look “grainy” and this will disappear. If needed put back on heat for just a moment or so.
  4. Add vanilla and Splenda and mix in.
  5. If you have a candy mold this will make 18 pieces of candy and if not-line a sheet pan with parchment or better yet your Silpat and spread evenly and stick it in the refrigerator and even better-the freezer.
  6. You will need to handle it gingerly and break it quickly and then keep it refrigerated.
  7. For all the world you will think this is milk chocolate.
  8. 18 Pieces
  9. 31 Calories, 3.3g Fat, .3g Protein, .7 Carbs, .3g Fiber, .4g Net Carbs
Notes
  1. I didn’t do it but for a little better stability you might try a couple tablespoons of butter or coconut oil. It won’t hurt it and I doubt it would alter the taste any.
  2. If you go the sheet pan parchment paper or Silpat route I think you could easily add some chopped walnuts. Interestingly, though this tastes like milk chocolate it has the consistency of fudge and again I haven’t tried it yet but I plan to. After all, nothing about this recipe was planned.
  3. Good grief, you could add anything you want to this.
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Low Carb Carbalose Flour Bread

Low Carb Carbalose Flour BreadLow Carb Carbalose Flour Bread. Like all true diabetics I went on the internet trying to find a “recipe” for low carb bread.  I never did find that recipe but the quest led me to do this website and is the culmination of this recipe.  Who’d have guessed that looking for a silly bread recipe would also catch a crook.

DO NOT USE CARBQUIK-IT WILL NOT WORK.

Low Carb Carbalose Flour BreadLow Carb Carbalose Flour BreadLow Carb Carbalose Flour BreadIt took me many, many tries to get this recipe just right and I paid nearly $700.00 to have it tested through Exova Laboratories so I know all the figures are correct.

If you think you can’t live without bread then here you go. This bread is good, good, good.

  • Equipment Needed:
  • Large Cuisinart or other Large Food Processor
  • Electric Knife
  • Small Cutting Board
  • 4½” x 8½” x 3″ Small Glass Loaf Pan
  • If you use a larger loaf pan then your bread will be longer, not rise as high, and will be wider that the picture above.
  • Use this recipe if you have a Standard 4″x8″ Loaf Pan

Martha’s Picture

If you do not have an electric knife you will probably not get the slice counts.  This of course is OK but your nutritionals would vary slightly and accordingly.

This recipe may or may not work in a bread machine.  I personally do not have one so I am unable to test it.

 

Use for Stuffed Strawberry Cream Cheese French Toast and the dough may also be used for rolls, buns, individual baguettes, and whatever else you might imagine.  Also makes great bread crumbs and yes, even Basic Pizza Crust.  A roll, hot out of the oven?  Slathered with butter?  Heavenly.

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

If you will just make 3 loaves of this, one for bread, one for croutons, and one for crumbs, I doubt you will ever want to be without them. Many other recipes are built around this basic recipe using more or less some of the same ingredients.

  • Carbalose Flour may be purchased in 3 lb. bags from www.netrition.com
  • Complete Nutritionals for rolls, buns, baguettes, cubes and crumbs are below 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.

The Best Thing Since Sliced Bread
Print
Ingredients
  1. 2¼ C Carbalose Flour
  2. ¼ C Wheat Gluten
  3. ¼ C Coconut Flour
  4. 1 t Salt
  5. ¼ t Guar Gum
  6. ¼ t Xanthan Gum
  7. ¼ C Golden Flaxseed Meal***
  8. ¼ C Warm Water***
  9. 3 T+1 t Coconut Oil
  10. 1 C Water + (Only If Needed)
  11. 1½ T Yeast
  12. 1 t Sugar
  13. 7 Drops Liquid Sucralose*
Instructions
  1. Bloom yeast & sugar in 1 cup warm water for 10 minutes or until foamy.
  2. Add flaxseed to ¼ C warm water for 10 minutes. (It will become quite gelatinous)
  3. Put first 6 ingredients in processor and pulse to blend.
  4. Add 3 T melted coconut oil and pulse to blend.
  5. Add flaxseed mixture to dry ingredients and pulse to blend.
  6. Add liquid Sucralose to top of bloomed yeast and with machine running add to dry ingredients.
  7. Run processor for at least a minute and probably a little longer adding any additional water as needed 1 T at a time.
  8. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  9. Form into a ball and put into un-greased bowl and cover with film for about 20-25-30 minutes or until slightly less than doubled. If over-proofed it will not rise well the second time and will more than likely "fall", leaving a less that desirable looking loaf.
  10. Preheat oven to 350°.
  11. Take dough out of bowl and knead (very gently) until you are sure ALL air pockets are out.
  12. Form gently into loaf, put into greased (remaining 1 t coconut oil) pan, very loosely cover with film and let rise for 25-30 minutes. Do not over proof as it will rise a little more in the oven.
  13. Bake 45 minutes.
  14. Rest the bread in the pan at least 10 minutes.
  15. Make sure bread sides are not sticking to pan, remove gently, put on wire rack, and cool completely.
  16. Slice bread with an electric knife.
  17. 16 Servings
  18. 93 Calories, 6.8g Protein, 5.0g Fat, 8.9g Carbs, 5.4g Fiber, 3.5g Net Carbs
  19. 18 Servings
  20. 82 Calories, 6.0g Protein, 4.4g Fat, 7.9g Carbs, 4.8g Fiber, 3.1g Net Carbs
Notes
  1. Please note the use of *Sucralose in each of the recipes using Carbalose is only to negate the bitter taste of the flour and DOES NOT make the recipe “sweet”.
  2. Slice size is equivalent to a normal slice of pretty much any other normal bread.
  3. ** I plugged all the ingredients (except the Carbalose Flour) into a food database to get the figures below and added them to the Carbalose figures to get my Totals Per Loaf.
  4. ***The only difference between this recipe and the first one is soaking the flaxseed in warm water. It turns into a gelatinous mixture that seems, for some reason, to give the bread better structure, consistency & with less chance of “holes” in the bread. I have now tried this several times and it absolutely does work.
  5. If at any time after the loaf is form and touched, the indentation will remain even after baking and the same thing when taking out of the pan until the loaf in completely cooled. This is the reason I keep using the word gently.
  6. Flaxseed in warm water was suggested by Jeff L and my hat goes off to him.
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  • Carbalose Flour                                   
  • Calories           Carbohydrate             Fiber               Protein            Fat
  • 675                  108g                            65g                  70g                  25g
  • Rest of Ingredients**
  • 705                    37g                            21g                  29g                  53g
  • Totals Per Loaf
  • 1380                145g                            86g                  99g                  78g
  • Divided by 16 Slices=42g slice             
  • 86                        9g                              5g                    6g                    5g
  • Divided by 18 Slices=37g slice          
  • 77                        8g                              5g                    6g                    4g
  • 16 Slices/Loaf
  • 86 Calories, 6g Protein, 5g Fat, 9g Carbs, 5g Fiber, 4g Net Carbs
  • 18 Slices/Loaf
  • 77 Calories, 6g Protein, 4g Fat, 8g Carbs, 5g Fiber, 3g Net Carbs
  • Bread Cubes 11 Cups/Loaf
  • 125 Calories, 9g Protein, 7g Fat, 13g Carbs, 8g Fiber, 5g Net Carbs
  • Bread Crumbs 8 Cups/Loaf
  • 175 Calories, 12g Protein, 10g Fat, 19g Carbs, 11g Fiber, 8g Net Carbs

  • 12-2 oz. Rolls/Recipe
  • 115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs

  • 12-2 oz. Buns/Recipe
  • 115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs

  • 2-12 oz. Baguettes
  • 690 Calories, 50g Protein, 27g Fat , 73g Carbs, 43g Fiber, 30g Net Carbs
  • 3-8 oz. Baguettes
  • 460 Calories, 33g Protein, 18g Fat , 48g Carbs, 29g Fiber, 19g Net Carbs

Keto ZeroCarb Buffalo Wings

Keto ZeroCarb Buffalo WingsKeto ZeroCarb Buffalo WingsKeto ZeroCarb Buffalo Wings.  These are the Buffalo Wings I have been making for the last 20 years.  It is taken from Chef John Vyhnanek a chef, author, and instructor for Boston University’s culinary arts program.  In the past I had tried many other hot wings sauces and for me this is absolutely, by far, the best.  You can’t get lower than keto zerocarb buffalo wings.

I find that I need only about ½ of the hot sauce recipe for about 3 lbs. of wings but the rest of it will last in the refrigerator forever…or at least until the next time you make wings.  I serve these wings with my Bleu Cheese Dressing or Ranch Dressing and of course fresh celery sticks. We tend to kind of pig out on these puppies and even as old as I am I can sometimes easily eat 1 lb. all by myself…oink, oink.

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.

Buffalo Wings/Hot Sauce
Print
Ingredients
  1. ¾ Lbs Split Chicken Wings Per Person
  2. Salt
Sauce Ingredients
  1. 3 Oz Tabasco Sauce
  2. 3 T Butter
  3. ¼ t Cayenne Pepper
  4. ¼ t Black Pepper
  5. ¼ t Salt
  6. ½ T Lemon Juice
  7. ½ T White Vinegar
  8. 1 t Dijon Mustard
Directions For Wings
  1. Preheat oven to 425°.
  2. Line up wings on a sheet pan (on a Silpat if you have one), sprinkle with salt & pepper, and put into hot oven.
  3. Bake 40-45 minutes or until crispy and golden brown & delicious.
Directions For Sauce
  1. Combine all sauce ingredients except butter and heat just slightly. Remove from heat and whisk in butter 1 T at a time. If you have gotten your ingredients too warm after adding your butter the sauce may “break” and this will not matter one bit. Don’t worry about it.
  2. Remove wings to a stainless bowl, spoon several T of sauce over them and toss well. It will take less sauce than you think and any sauce in the bottom of the bowl is basically lost and all this of course depends on the number of people you are serving. I find I can get a maximum of 3 lbs. wings on a crowded sheet pan.
  3. I am not listing carbs, protein, etc. because this is essentially a zero carb meal.
Notes
  1. If you prepare your pan as described above there is very little clean up as all you have to clean is your Silpat.
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Low Carb Granola

Low Carb GranolaLow Carb Granola. About the second or third day we started eating this low carb granola with Yogurt and blueberries my husband turned to me and said “I think I could eat this every day for the rest of my life”…and so we have…almost every day. We do have a new Low Carb Warm Paleo Cereal now too.

As a mindfulness practice I hand-break my walnuts and pecans. They are more evenly sized pieces which mean fewer fines and it only takes 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.

Granola
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Ingredients
  1. 2 C Sliced Almonds
  2. 2 C Chopped Walnuts
  3. 2 C Chopped Pecans
  4. 1 C Golden Flaxseed Meal
  5. ½ C Vanilla Whey Protein Powder
  6. ½ C Just Like Sugar
  7. ¼ C Just Like Sugar Brown
  8. ½ C Butter or Coconut Oil
  9. ¼ C Sugar Free Maple Syrup
  10. ½ C Water
  11. 1 T Maple Extract
  12. 14 Drops Liquid Splenda-I use EZ-Sweetz
Directions
  1. Combine all dry ingredients in large mixing bowl.
  2. Melt butter or coconut oil, add maple syrup, maple extract, water, and liquid Splenda.
  3. Pour over dry ingredients and mix well.
  4. In1/2 sheet pan lined with Silpat pad spread out granola evenly.
  5. Bake at 275 degrees for 30 minutes. Turn down oven to 260 degrees.
  6. Remove from oven, and break-up granola into large chunks. I use a bench scraper to score and cut it and then turn with a spatula.
  7. Return to oven and bake 30 minutes longer.
  8. Remove from oven, let cool until you can break up the larger chunks by hand.
  9. Return to oven, bake another 30 minutes, turn off oven, and then let cool in oven.
  10. Don’t throw away the fines, they are just as tasty as the rest of it.
  11. Store in hard-to-open container or everyone will be into this stuff.
  12. Serving Size: 3 Tablespoons
  13. Servings 40
  14. 150 Calories 4.1g Protein 11.6g Fat, 7.4g Carbs, 6g Fiber 1.4g Net Carbs
Notes
  1. You can add desiccated coconut, sugar free dried cranberries, blueberries or anything else your little heart desires and this would change the nutritionals so beware-dried fruits have had their sugars concentrated so you need to add only a few. Example: ¼ C fresh blueberries is about 4g net carbs and ¼ C dried blueberries is about 29g net carbs. Big Difference. If you do decide to add any dried fruits cut them in little pieces-the smaller the pieces, the larger the surface area and this equals more flavor.
  2. Mix seeds or nuts you like. Go crazy.
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Low Carb New York Cheesecake

Low Carb New York CheesecakeLow Carb New York CheesecakeLow Carb New York Cheesecake. The secret to this Low Carb New York Cheesecake is definitely the Crust-I mean seriously, how tough is it to make a good low carb cheesecake for Pete’s sake?

April 7th, 2011 I submitted a Cheesecake recipe using GG BranCrisps as the crust base.  It won some contest and I received a free case of the product.  I have to say I am a little embarrassed by it but hey, who isn’t embarrassed every once in a while but the one below is far, far better.  So I guess if Iamketoincanada thinks her cheesecake is the best low carb keto cheesecake ever, and it’s based on mine, what does that make my cheesecake?  Maybe the Best Ever, Ever?

You will not be able to tell the difference between this low carb New York cheesecake and any dense, stick to the roof of your mouth, New York cheesecake.  It’s the crust and nothing but the crust and now that you have the crust recipe you can apply it to any recipe calling for a graham cracker crust and I would think any low carber would find this an invaluable recipe for any number of pies.

Not exactly a picture of cheesecake, I know, but the picture below is a piece of must have equipment.  I use it to tamp down the crust in this recipe, crush juniper berries and to pound all kinds of things.  It is very heavy and I have not found any other meat pounder that begins to compare.  Norpro Meat Pounder.

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.

New York Cheesecake
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Crust
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ C Just Like Sugar Brown*** Paleo Or 12 drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
  4. ¾ C Melted Butter
Filling
  1. 24 Oz-3 Packages Original Philadelphia Cream Cheese
  2. 1 T Vanilla Extract
  3. ¾ C Just Like Sugar Baking*** or 18 Drops EZ-Sweetz Liquid Sucralose***
  4. ¼ C Heavy Cream
  5. 3 Eggs
Topping
  1. ½ C Sour Cream
  2. ½ t Vanilla Extract
  3. 1 Drop EZ-Sweetz Liquid Sucralose***
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. Spread crust around bottom and up sides of 9" spring-form pan.
  6. Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. Put on counter to cool.
Filling
  1. Beat cream cheese, vanilla, and sweetener until smooth.
  2. Add eggs 1 at time and blend on low only until mixed.
  3. Add heavy cream and just blend.
  4. The idea is to have as few air bubbles as possible.
  5. Fill baked crust. It will be full-but have no fear.
  6. Bake 10 minutes at 325°, turn down heat to 300° and bake 30-35 minutes longer or until just barely set in center.
  7. Remove from oven, cool completely, on counter top.
Topping
  1. Mix well and cover top of cooled cheesecake being careful not to get on crust.
  2. Return to preheated 400° oven for 8 minutes.
  3. Cool again. Cover, and refrigerate for at least 4 hours. Overnight is better. The longer it is in the refrigerator the more dense it will become.
  4. I add 6 medium mashed up strawberries, 2 T of water, and mix with 1 drop EZ-Sweetz Liquid to top my cheesecake. If any topping is added it will increase carbs just slightly.
  5. 16 Servings
  6. 323 Calories, 7.0g Protein, 31.9g Fat, 5.4g Carbs, 2.2g Fiber, 3.2g Net Carbs
Notes
  1. Sour Cream topping is optional but traditional and included in nutritionals.
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For a smaller crust:

Smaller Crust
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Ingredients
  1. 1¾ C Almond Flour
  2. ½ C Ground Pecans
  3. 6 T *Just Like Sugar or 9 drops EZ-Sweetz Liquid Sucralose
  4. ½ C Melted Butter
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Low Carb Lemon Curd

Low Carb Lemon CurdLow Carb Lemon Curd. When I was just a lass of three my father said to me-come here and take a lesson from the lovely lemon tree.  Lemon tree very pretty and the lemon flower is sweet, but the fruit of the poor lemon is impossible to eat.

Yes, I am 70 years old, and yes, as a teenager in the 1960’s I loved Peter Paul & Mary.  Now we know that the lemon can indeed be sweet. To read more see THE TRULY INCREDIBLE EGG

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 Curd
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Ingredients
  1. 2 Egg Yolks
  2. ¼ C Lemon Juice
  3. 5 Drops EZ Sweetz Liquid Sucralose
  4. 6 T Butter
Instructions
  1. Have all ingredients at room temperature.
  2. Put egg yolks, sucralose, and lemon juice is small metal bowl.
  3. Put over very low heat and beat constantly with a whip until mixture begins to slightly thicken being careful not to curdle the yolks. This should take about 6-7 minutes and longer if you double or triple the recipe.
  4. Remove from heat and beat in butter 1T at a time. As one T is finished add another and so on.
  5. This recipe may easily be doubled or tripled.
  6. If ¼ C of lemon juice is not enough then add a little more 1T at a time.
  7. Divide into two small bowls.
  8. Serves 2
  9. 370 Calories, 3.2g Protein, 38.6g Fat, 2.5g Carbs, .1g Fiber 2.4g Net Carbs
Notes
  1. I use my egg whites to make the Hazelnut Parmesan Crackers.
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