Tag Archives: paleo

Low Carb Shrimp Toast

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

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

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

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

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

Low Carb Crepes

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

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

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

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

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

Keto Lemon Garlic Aioli

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

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

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

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

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

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

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

I don’t-but it you eat ice cream, this would probably make a pretty tasty topping and since it has butter in it, I think it would crackle before you got it served.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Low Carb Desserts

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

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

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

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

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

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

Low Carb Dinners

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

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

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

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

Low Carb Sauces & Dips

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

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

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

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

Low Carb Vegetables

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

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

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

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

Low Carb Salads & Dressings

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

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

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

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

Low Carb Soups

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

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

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

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

Low Carb Appetizers

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

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

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

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

ZeroCarb Spicy Chinese Mustard

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

Pork Rind Zucchini Latkes
Print
Pancakes
  1. 2 C Grated Zucchini (About 2 Smallish)
  2. 2 Eggs
  3. ½ C Ground Pork Rinds (2 Oz)
  4. ¼ C Green Onion Tops
  5. 6 T Olive Oil
  6. 6 T Sour Cream
Asian Dipping Sauce If Wanted
  1. ¼ C Tamari Sauce
  2. 3 T Water (+ More If Wanted)
  3. 1 T White Vinegar
  4. 1 T Minced Green Onion Tops
  5. ¼ t Crushed Garlic***
  6. ¼ t Powdered Ginger
  7. Pinch Dried Chili Flakes
  8. Mix all ingredients.
Instructions
  1. Beat Eggs.
  2. Grate Zucchini into a bowl and add ground pork rinds, green onions, eggs, and mix thoroughly.
  3. Cooking 3 at a time, heat 3 T olive oil and using a ¼ C scoop, add to oil and mash to flatten. Sauté until nicely browned, turn, and repeat. Now repeat this process again to finish last 3 latkes.
  4. 6 Servings With Sour Cream
  5. 194 Calories, 9.1g Protein, 16.8g Fat, 2.0g Carbs, .5g Fiber, 1.5g Net Carbs
  6. 6 Servings With Dipping Sauce
  7. 172 Calories, 9.9g Protein, 14.3g Fat, 2.3g Carbs, .5g Fiber, 1.8g Net Carbs
Notes
  1. Don't worry if you have a little extra zucchini-just use it.
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Keto Mexican Chicken Drumsticks

Keto Mexican Chicken DrumsticksKeto Mexican Chicken DrumsticksKeto Mexican Chicken Drumsticks.  I am going to state this right up front that these keto Mexican chicken drumsticks are carbfree, as in zerocarb.  No carbs in the Taco Seasoning, no carbs in the olive oil and no carbs in the chicken.  So have at it and eat as many as you want.  Now, I guess there may be <.5g in the lime juice if you use it but it’s optional anyway and if you like to dip you drumsticks in some kind of sauce I made mine with a little lebna, a little sour cream and yes, a little more taco seasoning to taste and it was delicious.  You may have al little taco seasoning left over so just put it in a jar and use if for next time.  If you like Fajitas you might use it for them and then maybe in a Spicy Taco Hamburger Bowl.  As/if you look at all these recipes, you will notice they are all very kid friendly too.

If drumsticks are your “shtick” you might end up anywhere in the world with Greek Drumsticks, Italian Drumsticks, or Asian Drumsticks.

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

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

Mexican Chicken Drumsticks
Print
Ingredients
  1. 12 Chicken Drumsticks
  2. ⅓ C Olive Oil
Taco Seasoning
  1. ¼ C Chili Powder
  2. 2 T Cumin
  3. 4 t Salt
  4. 4 t Pepper
  5. 2 t Oregano
  6. 2 t Paprika
  7. 2 t Garlic Powder
  8. 1 t Onion Powder
  9. 1 t Chipotle Powder
Instructions
  1. Bring drumsticks to room temperature.
  2. Preheat oven to 425°.
  3. Line 9x13 dish with foil, arrange the drumsticks in a single layer, rub with olive oil, sprinkle both sides with plenty of taco seasoning, and bake for about 40 minutes or until chicken is cooked through and skin is crispy.
  4. 6 Servings
  5. 472 Calories, 44.0g Protein, 32.9g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. If your drumsticks are getting a bit dark, cover loosely for last 10 minutes of cooking. (I did not have to cover mine).
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Keto Greek Chicken Drumsticks

Mediterranean Greek Chicken DrumsticksKeto Greek Chicken Drumsticks. Oregano? Rosemary? Garlic? Olive Oil? What’s not to like with a combo like that?  There are several other ways to fix chicken drumsticks and I will get to them a little later.  If you have kids they are going to love them, and you are going to love how ridiculously easy they are.  I needed four thighs for a dinner I was doing, the whole legs were on sale so…I had Frankie cut off the drumsticks and de-bone the thighs but leave the skin on.  What a bargain at $2.50/lb. minus my “geriatric day” 10% discount. Who says keto needs to be expensive?  So, the next time you think of drumsticks think Keto Greek Chicken Drumsticks. If you are interested in visiting other countries around the world you may also like  AsianGreek, or Italian drumsticks.  They are all wonderful and of course, as I said, very kid friendly.

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

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

Greek Chicken Drumsticks
Print
Ingredients
  1. 12 Chicken Drumsticks
  2. ⅓ C Olive Oil
  3. ¼ C Lemon Juice
  4. 1 T Garlic Paste (Or More To Taste)
  5. 1 t Salt
  6. ½ t Pepper
  7. 2 t Ground Rosemary
  8. 2 t Oregano
Instructions
  1. Bring drumsticks to room temperature.
  2. Place the olive oil, lemon juice, garlic, salt, pepper and seasonings in a large bowl. Whisk to combine, put drumsticks and marinade in a bag and leave on counter for about 2 hours.
  3. Preheat the oven to 450°.
  4. Line 9x13 dish with foil, arrange the drumsticks in a single layer and bake for about 40 minutes or until chicken is cooked through and skin is crispy.
  5. 6 Servings-2 Drumsticks Each
  6. 480 Calories, 44.7g Protein, 32.9g Fat, 1.4g Carbs, 0.0g Fiber, 1.4g Net Carbs
Notes
  1. I did not use all my marinate so I add a little Greek yogurt and a bit of mint, made a salad dressing with it, and it’s on the plate.
  2. If I had had a bit of creamy goat cheese to go with these babies I definitely would have used it but alas, I didn't have any.
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Low Carb Asian Marinated Pork Chops

Low Carb Asian Marinated Pork ChopsLow Carb Asian Marinated Pork ChopsLow Carb Asian Marinated Pork Chops. Asian anything is always OK with me but these low carb Asian marinated pork chops are over the top as far as flavor goes, they couldn’t be much easier to make, and they don’t take all day to soak in some marinade.  Marinate 10-15 minutes tops, cook, and dinner on the table.

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

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

Asian Marinated Pork Chops
Print
Ingredients
  1. 8 Boneless Pork Chops 6-8 Oz Each And At Least 1” Thick
  2. 1 C Tamari
  3. ½ C Just Like Sugar Brown***
  4. 1 T Garlic Paste***
  5. 1 T Cumin
  6. 1 t Ginger powder
  7. 1 t Chili Powder
  8. 3 T Butter Divided
  9. ½ C Cilantro
  10. ¼ C Green Onion Tops
  11. ¼ C Jalapenos
  12. 2 Small Limes
Instructions
  1. Bring chops to room temperature.
  2. Don’t care what kind of pork chop you use but in order to keep them flat you will need to score the fat, the connective cord and barely into the meat of the chop. This will keep any chop (or steak) flat while cooking. (See Picture).
  3. Prep cilantro, green onions and quarter limes.
  4. Combine all ingredients down through the chili powder and mix thoroughly.
  5. Add chops, spoon with sauce, turn and spoon over again.
  6. Let sit 10 minutes, turn and spoon over one more time.
  7. With heat on low, cook marinade sauce.
  8. Swirl in 2 T butter one at a time. This will thicken the sauce.
  9. Heat remaining butter to brown, add chops, cook 2-3 minutes, turn, cook 2-3 additional minutes and plate.
  10. Drizzle sauce over each chop and garnish with jalapenos, cilantro, green onions and one wedge of lime.
  11. 8 Servings
  12. 301 Calories, 35.6g Protein, 14.2g Fat, 3.6g Carbs, 1.0g Fiber, 2.5g Net Carbs
Notes
  1. Scoring the fatty end of the chop keeps it from curling. It works like a charm every time.
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Rib Rub

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Keto Asian Onion RelishKeto Asian Onion RelishKeto Asian Onion Relish. If you like onions this is heavenly.  Not something you eat a ton of at any given time, but it goes really well as a side dish to a lot of meats and particularly  well with Crispy Pork Belly.  It is very easy and made in about 10 minutes at most.  It should be refrigerated for 2-3 hours but that doesn’t count in any prep time. You can make it in the morning and have it ready for dinner.  The Asians seem to have a gift for making foods that are sweet, sour, bitter and salty with a little umami thrown in and this has it all.  Anytime you are using even a little soy sauce you are going to get umami and as I said, keto Asian onion relish has it all.  I had already named this as keto before I realized it was not.  It is actually low carb but the actual fat content percentage is only 35% just so you know.

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

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

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

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

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

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

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

Keto Mushroom GrilladesKeto Mushroom GrilladesKeto Mushroom Grillades

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

So comparing apples to apples and using their picture for 8 servings these are the nutritional facts per slice:

534 Calories, 4.9g Protein, 32.5g Fat, 68.2g Carbs 1.0g Fiber 57.2g Net Carbs

Mine’s keto and theirs is um…a monstrosity.

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

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

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

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

Keto Crack Pie
Print
Crust
  1. 1 C Almond Flour
  2. ⅓ C Ground Pecans
  3. 3 T Just Like Sugar Brown*** (For Paleo) Or 5 Drops Liquid Sucralose***
  4. ¼ C Melted Butter
Filling
  1. ½ C Softened Butter
  2. ⅔ C Just Like Sugar Brown***
  3. 3 Drops Liquid Sucralose*** (Just Omit To Keep it Paleo)
  4. 2 T Coconut Milk Powder
  5. ½ C Heavy Cream or Coconut Cream (Paleo)
  6. ¾ t Vanilla Extract
  7. 4 Room Temperature Egg Yolks
Crust
  1. Preheat oven to 350°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and Just Like Sugar Brown and process until pecans are ground.
  4. Add pecan mixture to almond flour and mix in melted butter.
  5. Press into an 8" glass pie dish. Blind bake crust 12-15 minutes at 350° and then “tamp down” as it will puff up. Return to oven for about 5 additional minutes or until it starts to just turn slightly brown.
  6. Cool Crust Completely
Filling
  1. Cream butter and coconut milk powder, mix in heavy cream, vanilla extract and Sucralose (if using).
  2. Slowly add Just Like Sugar.
  3. Add egg yolks all at once and mix just to blend.
  4. Mixture will be very thick, almost like a mousse.
  5. Spread evenly into cooled baked crust.
  6. Don't open the oven door until you are ready to take out the pie.
  7. Bake 17-18 minutes, turn down oven to 300° and bake another 8-10 minutes or until very puffy and light crusty brown on top. Turn off oven, leaving pie in for 5-10 more minutes. Don't worry it will collapse as it cools.
  8. Cool completely and refrigerate at least a couple of hours. If you can leave it alone, overnight is even better and uh, good luck on that one.
  9. 8 Servings
  10. 369 Calories, 5.2g Protein, 37.4g Fat 4.5g Carbs, 2.0g Fiber, 2.5g Net Carbs
Notes
  1. The original pie is dusted with powdered sugar and I just used a little bit (about ½ t) of the coconut milk powder.
  2. I have now made this pie for a second time using coconut cream and although it is good, the heavy cream wins-hand down.
  3. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  4. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
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Low Carb Black Beanless Soup

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

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

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

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

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

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

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

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

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

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

Crispy Pork Belly
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Ingredients
  1. 1½ Lb Skin On Slab Of Pork Belly (I Get Mine In A Vietnamese Grocery)
  2. ½ t Five Spice Powder
  3. ½-1 t Salt
Instructions
  1. With skin up and using the tool shown or a sharp fork, pierce the skin many times.
  2. Turn belly skin side down and score into what will be 24 pieces. Not only does scoring aid in portion control, (who needs that anyway)? It also keeps it from humping or twisting.
  3. Mix, spread, & rub salt & powder into cuts over bottom only of belly.
  4. Make an envelope out of foil and place belly skin side up inside. DO NOT COVER.
  5. Making sure skin is dry, dry, dry, put into refrigerator, again uncovered, for a minimum of 24 hours and 36-48 is way better.
  6. When ready to begin cooking put belly on counter, again uncover, for 3-4 hours and bring to room temperature.
  7. Heat oven to 450°.
  8. Place belly into oven for 35 minutes and DON'T open the door.
  9. Turn down heat to 350° and continue cooking for another 30-40 minutes. Again DON'T open the door.
  10. Turn off oven and leave belly alone for another 15 minutes.
  11. Remove from oven and with skin side down and using a large knife, (chef's knife is best) begin cutting through the scores and into the skin. You are going to need a little pressure to push through the crispy skin.
  12. 8 Servings As Appetizer
  13. 240 Calories, 13.0g Protein, 21.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
  14. 4 Servings As Dinner
  15. 480 Calories, 26.0g Protein, 42.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. Don't go nuts with the five spice powder or salt. A little dab will do ya.
  2. If by some chance the skin is not totally crispy don't worry as all is not lost. You can turn on the broiler and broil for 1-2 minutes but be careful because at this point it is easy to scorch it.
  3. Of course you can use a larger slab of belly for more people.
  4. If you think you want the Norpro tenderizer, I ordered it through my local hardware store for $7.00. Not a well know item but I think most any hardware store can order it for you.
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Low Carb Cilantro Lime Dressing

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

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

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

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

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

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

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

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

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

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

Low Carb Cauliflower Couscous

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

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

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

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

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

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

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.

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

Low Carb Zaatar Sumac EggplantLow Carb Zaatar Sumac EggplantLow Carb Zaatar Sumac EggplantLow Carb Zaatar Sumac EggplantLow Carb Zaatar Sumac Eggplant.  I love eggplant…any way I can get it.  I might guess, in some fashion or another I buy 2-3 lbs of eggplant a week and often just cube and sauté it in olive oil, and it is why you see it as a side dish on many of my dinner plates.  Both za’atar and sumac are readily available on the internet and always, always in a Middle-Eastern grocery store.  I use what’s called an “Aleppo” blend za’atar but the BIGGEST thing to look for is that it does not have wheat in it.  Wheat is only a filler, is not original, and definitely not needed. There is what’s called “green za’atar and for what ever it’s worth I don’t like it.  There are nearly as many za’atars as there are cooks in the Mid-East because it is served at every meal in some fashion or another and every woman has her own secret recipe. The Za’atar I use is pictured below.

You can dip vegetables, olives, and bread in it, you can sprinkle it atop labne, in dips (hummus) and it goes as well with meats and baked vegetables etc.  I use it liberally with my Lemon Chicken With Sumac & Za’atar. and it divine sprinkled on soups like Eggplant Soup and African Peanut Soup.  Anyway, I believe after you have gotten and had some of it you might wonder how you ever did without it.  Those bright red dots you see on the finished eggplant are Aleppo pepper flakes and again, now that I have them I put them on a LOT. OF. STUFF.  Oh, and one other thing.  You can see that the low carb zaatar sumac eggplant is cross-hatched so that each little diamond is its own succulent bite.

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.

Za'atar Sumac Eggplant
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Ingredients
  1. 2 Smallish Eggplants
  2. 6 T Olive Oil + More As/If Needed
  3. 2 T Za’atar +More To Taste
  4. 2 t Sumac
Instructions
  1. Preheat oven to 425°.
  2. Without trimming ends cut eggplants in half.
  3. With small paring knife and without cutting the side skin, make 1” crosshatch marks to bottom, again without cutting into skin bottom.
  4. Put olive oil into a small bowl and brush onto each eggplant half.
  5. Sprinkle ½ t sumac on each half.
  6. Sprinkle ½ T Za’atar on each half + more if wanted.
  7. Place on foil lined pan and bake about 30-35 minutes or until tender.
  8. 4 Servings
  9. 220 Calories, 1.3g Protein, 21.2g Fat, 7.8g Carbs, 3.1g Fiber, 4.7g Net Carbs
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Low Carb Garlic Mint Snow Peas

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

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

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

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

Keto Red Pepper Walnut RelishLow Carb Red Pepper Walnut RelishKeto Red Pepper Walnut Relish.  Muhammara In Arabic, and this is the 2nd recipe I am posting using Aleppo Pepper Paste and also where I will attempt to explain it a bit more than in the Yogurt Walnut Dip.  Originally, Aleppo Peppers were grown and came from Aleppo, Syria and the picture on the right is a true pepper.

In Syria, with hundreds of thousands dead and livelihoods destroyed by the conflict, the loss of a spice might not seem like a big deal, but it’s not just a flavor, it’s history. “The Syrians are so accustomed to conflict, and at the same time so determined to maintain their traditions, they create spaces in their homes where they keep supplies. Most households retain a small supply of seeds, too.”  You can get what is call Aleppo pepper but it is not coming from Aleppo and almost certainly not even from Syria.  They are now mostly grown in Turkey and you know how it works.  They are going to probably crossbreed on their own (peppers tend to do that) and flavors will change depending on the soil they are grown in.

The Aleppo pepper has a moderate heat level of about 10,000 on the Scoville scale, with some fruitiness and mild, cumin-like undertones. Its flavor is similar to the ancho chile, but oilier and slightly salty as salt is often used in the drying process which I explained elsewhere and yes, don’t not make this because you don’t have access to a Middle-Eastern market.  Ancho chili powder makes a good stand-in with a near Scoville heat of a mildish jalapeno pepper. If you belong to Amazon you can get it there and also through Penzey’s Spices.

See Note Below:  I just bought some ancho chile powder, made a paste with it and whoa, it is pretty spicy so if you end up using it, try using only ½ T to begin with, taste, and add more if wanted.  You will need bread crumbs made from the Low Carb Carbalose Bread recipe and if you have never made it, now may be the time.  Nutritionals in this keto red pepper walnut relish do include using my bread crumbs.

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

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

Red Pepper Walnut Relish
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Ingredients
  1. 1 C Toasted Then Ground Walnuts
  2. ½ C Carbalose Bread Crumbs
  3. 2 T Red Pepper Paste (Or Equivalent)
  4. 1½ T Lemon Juice
  5. 1½ T Olive Oil
  6. 1 T Just Like Sugar Brown***
  7. 1 t Balsamic Vinegar
  8. ¾ t Cumin
  9. ¼ t Paprika
  10. ¼ T Salt
  11. 1 T Olive Oil (For Drizzling)
  12. ½ T Toasted Pine Nuts (Garnish)
  13. Assorted Low Carb Veggies
Instructions
  1. Toast and cool walnuts.
  2. Put first 10 ingredients into your processor and grind until fine and turns into a stiff mix. If it needs more olive oil drizzle more a bit at a time until desired consistency is reached.
  3. Press onto plate or into serving dish, drizzle with more olive oil and garnish with pine nuts.
  4. Serve with veggies and a small spreading knife.
  5. 4 Servings
  6. 262 Calories, 6.3g Protein, 24.7g Fat, 8.1g Carbs, 3.9g Fiber, 4.2g Net Carbs
Notes
  1. I wish you could have seen the two of us in the kitchen making this relish. I wanted to do it, scratch out the recipe on paper, and it was a little of this and a little of that until I finally got it. She is just as meticulous and picky about her food and I am about mine and she had zero problems correcting me. Whatever happened to respect for the elderly?
  2. If you end up using ancho powder add a little water & oil to make a paste and you can buy the paste-just make sure it does not have garlic in. I don’t have the paste (but then again I have the real deal) and apparently you can use it in all kinds of stuff.
  3. Nutritionals include bread crumbs.
  4. I don't think there is really any good substitute for red pepper paste. The ancho will give you heat but not the flavor.
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Low Carb Cowboy Butter

Low Carb Cowboy ButterLow Carb Cowboy ButterLow Carb Cowboy Butter. There are days, and I mean many of them, that I can barely wait to have dinner, and eating anything with this low carb cowboy butter sauce is one of them. It should not be hard to imagine how good this sauce is.  All you have to do is look at the ingredients and let’s face it, butter and garlic are good on a brick but it really will go with about anything you want to dip into it.  Vegetables, breads, steak, chicken, seafood…I used chicken tenders for this go-round but um, you really can’t beat a great steak. Everything about this sauce is appealing.  Ingredients are not so different than a complex compound butter but a heck of a lot easier to fix.  No molding the butter or rolling it is film and waiting for it to get firm enough to slice.  This is pretty immediate gratification.

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.

Cowboy Butter
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Ingredients
  1. 6 T Butter
  2. 2 T Crushed Garlic***
  3. 1 T Dijon Mustard
  4. ⅛ t Cayenne Pepper
  5. ¼ t Paprika
  6. 1 T Dried Parsley
  7. 1 T Dried Chives
  8. 1 t Dried Thyme
  9. ¼ t Red Pepper Flakes
  10. ¼ t Salt
  11. ¼ t Pepper
  12. 1 T Lemon Juice (Only For Seafood)
Instructions
  1. Slightly melt butter.
  2. Add all ingredients to a small bowl and mix well.
  3. Serve in small individual dipping bowls.
  4. 4 Servings
  5. 166 Calories, 0.5g Protein, 17.3g Fat, 1.7g Carbs, 0.2g Fiber, 1.5g Net Carbs
Notes
  1. I serve this just barely warmed so most of it will stick to the food I am dipping into it.
  2. Add ½ T lemon if serving with fish.
  3. Yes, you can also just spoon it on before service.
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Keto Pecan Brandy Bars

Keto Pecan Maple Brandy BarsKeto Pecan Maple Brandy BarsKeto Pecan Brandy Bars.  I doubt you can truly get good perspective on the size (I did a 12 cut) of these Pecan Maple Brandy Bars but the taste? Holy Moly Batman, to die for.  I am getting sick of ruining my dinners.  Certainly one of the things we as bloggers need to do it taste a new recipe and for some reason, which probably has to do more with my prefrontal cortex, I am unable to wait until after my dinner to try a dessert.  Come on, I am 71 years old and I’m still acting like a child but I do have to say that most times it’s worth it and this was one of the times. A touch of brandy, a touch of maple and ooh la la.  They are enough to make you dance in the streets. Sheesh, I have 60 lowcarb, keto, and paleo dessert recipes on this site and I have had a lot of good high carby desserts in my time but, these keto pecan brandy bars have gone to the top of my favorites list.  Oozy, gooey, chewy goodness.

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

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

Pecan Maple Brandy Bars
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Crust
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ C Just Like Sugar Brown***
  4. ¾ C Melted Butter
Filling
  1. 2 Eggs
  2. ¾ C Just Like Sugar Brown***
  3. ½ C Melted Butter
  4. ¼ C SugarFree Maple Syrup***
  5. 2 T Heavy Cream
  6. 1 t Vanilla Extract
  7. 2 T Brandy
  8. 1¼ C Chopped Pecans
Crust
  1. Preheat oven to 350˚.
  2. Mix all ingredients and press well into an 8"x8” cake pan.
  3. Blind bake crust 12-15 minutes and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn just ever so slightly brown. If it has puffed up again knock it back down.
  4. Leave oven on.
Filling
  1. Add eggs, Just Like Sugar Brown, syrup, melted butter, vanilla to medium bowl & beat until smooth.
  2. Add heavy cream & brandy, and mix thoroughly.
  3. Fold in nuts, pour into pan, and bake for 25-30 minutes. Bars will puff up and then fall when removed from the oven and should just giggle ever so slightly in the center.
  4. Put on rack and cool completely.
  5. For the very best results cover and refrigerate for at least 4-5 hours as the bars will get really chewy, thick and dense.
  6. 16 Servings
  7. 325 Calories, 5.5g Protein, 33.0g Fat, 5.3g Carbs, 2.9g Fiber, 2.4g Net Carbs
  8. 12 Servings
  9. 433 Calories, 7.3g Protein, 43.9g Fat, 7.0g Carbs, 3.9g Fiber, 3.1g Net Carbs
Notes
  1. Bars are as chewy and dense as the best brownie you have ever eaten.
  2. Absolutely no need to grease pan as the crust has so much butter in it. The bars will come out slicker than a whistle.
  3. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol, oligosaccharides or food grade glycerin(e) and one of them is they are not as low in carbs as you may have been lead to believe.
  4. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
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Low Carb Shrimp & Grits

Low Carb Shrimp & GritsLow Carb Shrimp & Grits.  Shrimp and grits began as a simple low country southern  dish.  Shrimp was plentiful and so was hominy. It has been refined over the years and has now become a staple on Southern tables and restaurants everywhere but really took off in the mid 1980’s when Chef Bill Neal brought it to new heights.  Mine is no different and only a reminder that there are low carb versions of almost anything.  I have to say that I just happen to like my own low carb version best.  We (at least I) pretty much eat low carb shrimp & grits for dinner but it was originally eaten as a big hearty breakfast before going out to a day of fishing.  It make’s sense to use the bacon grease instead of draining it and then using seed oil and in fact I have not had a seed oil in my house for 9 years and it makes me sick to think I, like most everyone, believed the poison for so many years.

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

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

Shrimp & Grits
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Ingredients
  1. 1 Lb Large Shelled Shrimp
  2. 1 Head Riced Cauliflower
  3. ½ Lb Bacon
  4. ½ C Minced Onions
  5. 4 Oz Shredded Cheddar Cheese
  6. ¼ C Heavy Cream
  7. Water To Consistency
  8. 2 T Lemon Juice
  9. 2 t Crushed Garlic***
  10. 2 t Chicken Base***
  11. ¼ C Green Onion Tops
  12. Salt & Pepper Only If Needed
  13. Old Bay (Optional & I Did Not Use It)
  14. Parmesan Cheese (Optional & I Did Not Use It)
Instructions
  1. Cut bacon into small pieces & cook to render fat. Leaving fat in pan, remove bacon & set aside.
  2. Remove enough fat (2-3 T) to a separate skillet to sauté shrimp.
  3. Add onion to remaining fat and cook until translucent then add in cauliflower, heavy cream, chicken base, and bacon & cook until tender. (5-6-7 minutes).
  4. Remove from heat, blend in cheese and add enough water, if needed, to bring to creamy consistency.
  5. Sauté shrimp in bacon fat, adding crushed garlic and lemon juice.
  6. Put grits into bowl, arrange shrimp and sprinkle with green onions.
  7. 4 Servings
  8. 582 Calories, 41.8g Protein, 40.5g Fat, 12.7g Carbs, 4.4g Fiber, 8.3g Net Carbs
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Keto Pecan Sandy Bars

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Low Carb Pancetta SproutsLow Carb Pancetta SproutsLow Carb Pancetta Sprouts.  I have a friend whose birthday is the same day as mine and as a treat, I took her to The LaurelHurst Market for dinner.  Along with the birthday stuff they gave me, I also purchased ¼ lb of pancetta and some of their Chicken Liver Paté.  I think mine is better but theirs was just starring me in the face, begging me to buy some…so I did.  The paté and birthday bacon are long gone but I stuck the pancetta in the freezer.  I pretty much always have boiled mung bean sprouts in the fridge as I eat them in different ways as a side dish 3-4 times a week.  So just to do something a little differently I decided to do a pot-load of garlic with my pancetta and some of the sprouts.  Wow was it good.  It was so good, I decided to post a recipe with it.  Here are some of the other things I do with sprouts and these do not count the sauces I put on them or adding to salads.  Puttanesca Over Mung Bean SproutsMung Bean Sprouts Carbonara, and Chicken Parmesan Over Sprouts.  Sprouts are a terrific substitute for high carby pasta and can be used in most any of your pasta recipes, and the most ridiculous part of all this is that the recipe has a measly three ingredients.  Yup, that’s just three. Actually, four If you count the pepper.

With all that said, if you can’t find pancetta, bacon makes a good stand-in so don’t not make this low carb panceaa sprouts because you can’t find or get pancetta.

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.

Pancetta Sprouts
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Ingredients
  1. ½ Lb Pancetta (Or Bacon)
  2. 1 Lb Boiled Sprouts
  3. 2 T Crushed Garlic***
  4. Freshly Ground Pepper
Instructions
  1. Bring large pot of water to a boil, dump in sprouts, turn to simmer and cook for 4-5 minutes.
  2. Drain sprouts well.
  3. Sauté pancetta until just beginning to crisp. DO NOT drain fat.
  4. Add garlic, sauté 1 minute, and add in drained sprouts to heat.
  5. Serve with lots of freshly ground pepper.
  6. 4 Servings
  7. 270 Calories, 12.7 Protein, 22.1g Fat, 6.2g Carbs, 1.1g Fiber, 5.1g Net Carbs
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Low Carb Asian Lime Fish Sauce

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

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

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

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

Low Carb Eggplant SoupLow Carb Eggplant SoupLow Carb Eggplant Soup

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

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

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

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

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