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Low Carb Smoky Eggplant Dip

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

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

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

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

Keto Walnut Pecan TartKeto Walnut Pecan TartKeto Walnut Pecan TartKeto Walnut Pecan Tart.  WOWIE.  It has long been a dream of mine to make this keto walnut pecan tart and for many reasons it has not happened until now.  I lived at an altitude in excess of 10,000 in Colorado that simple would not permit it.  No matter what you did the filling would actually boil out of the shell you know, kind of like; a volcano. I have a cook book that I have had for a gazillion years which has a recipe for the Walnut Pecan Tart which I have made, but not for maybe 28-30 years and for sure not successfully.  My memory is that it was to die for and let’s face it we all have fears and mine was failing to make a recipe LCHF and keto for diabetics that would even work.  Then, I kinda forgot about it until a couple of weeks ago when I made a Basic Pie Crust just to have on hand and take fresh pictures of.  I stuck it in the freezer and then began stewing on how to maybe make that danged keto walnut pecan tart.  I did try to make a low carb pecan pie a couple of years ago using another low carb-keto blogger’s recipe that said to use glycerin and it was a disaster.  The glycerin jacked my blood sugar through the roof and I can assure you, this one does not and if you are diabetic I urge you to always check your blood sugar levels.  I subsequently questioned her about it, she left it up, and then many months later she finally changed the recipe but not before untold 1000’s of people had pinned and made it.  Sheesh.  I now have a sister recipe to this one called Keto Crack Pie  (yes, an homage to the famous Momofuko crack pie in NYC) and it is to die for.  Same crust, no nuts and tastes like a melt-in-your-mouth 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.

Walnut Pecan Tart
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Smaller Crust 8”
  1. 1¾ C Almond Flour
  2. ½ C Ground Pecans
  3. 6 T Just Like Sugar Brown*** (Paleo)
  4. ½ C Melted Butter
Filling
  1. 2 Eggs
  2. ¾ C Just Like Sugar Brown***
  3. ½ C Melted Butter
  4. ¼ C SugarFree Maple Syrup***
  5. 2 T Heavy Cream
  6. 1 t Vanilla Extract
  7. 2 T Brandy (Optional)
  8. ½ C Chopped Walnuts
  9. ½ C Chopped Pecans
Crust
  1. Preheat oven to 350°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and Just Like Sugar Brown and process until pecans are ground.
  4. Add pecan mixture to almond flour and mix in melted butter.
  5. Mix all ingredients and press into an 8"x1¼” removable bottom cake pan, a corresponding sized spring-form pan or even a 9" glass pie dish.
  6. Blind bake crust 12-15 minutes and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn just ever so slightly brown. If it has puffed up again knock it back down.
  7. Leave oven on.
Filling
  1. In order add and mix: Eggs, syrup, melted butter, and vanilla to a medium bowl & beat until smooth. Add heavy cream and brandy, if using, and mix thoroughly.
  2. Beat in Just Like Sugar 3 T at a time until smooth.
  3. Fold in nuts, pour into pie shell, and bake for 25-30 minutes. Tart will puff up and then fall when removed from the oven and should just giggle a little in the center.
  4. Put on rack and cool completely.
  5. For the very best results cover and refrigerate for at least 4-5 hours as the tart will get really thick just like any other pecan pie.
  6. Serve with a dollop of whipped cream.
  7. 10 Servings
  8. 415 Calories, 7.3g Protein, 42.2g Fat, 6.5g Carbs, 3.5g Fiber, 3.0g Net Carbs
Notes
  1. Nutritionals include crust.
  2. For a pecan tart or pie, substitute the walnuts for more pecans.
  3. Don’t think your crust will be dry. The filling soaks into it and it becomes just as dense and chewy as the filling.
  4. Nuts will not float to the top but stay nicely placed throughout the tart. (See Picture)
  5. Absolutely no need to grease pan as crust has so much butter in it. Each wedge will come out slicker than a whistle.
  6. Don't ask me how you can turn the ingredients listed into an absolutely fabulous low carb walnut pecan tart. It is beyond me and with a keto fat ratio of 91%.
  7. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol, oligosaccharides or food grade glycerin(e) and one of them is they are not as low in carbs as you may have been lead to believe.
  8. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
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Low Carb Broccoli & Thai Peanut Sauce

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

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

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

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

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

Low Carb Carbalose Flour SconesLow Carb Carbalose Flour SconesLow Carb Carbalose Flour Scones.  I once did the overnight shift (1:00am-9:00am) working for a catering company/restaurant as one of two bakers.  I absolutely loved the job as I was by myself until 6:00am.  It was quiet and I could just work at my own (then) frenetic pace.  One of the many things I made, and mostly for the restaurant, was scones and during my stint there, I made 1,000’s of them. Great big whoppers. Not sure if I have made any since then but I had someone ask me if I had a recipe and I had to tell her no so…I thought I would put one out.  I mostly made fruit scones but you can do that yourself if you wish.  This is just a basic low carb Carbalose Flour Scones recipe and I have to say, they are good warmed, slathered with butter along with a good cup of afternoon coffee or tea.  I personally do not eat afternoon anything except dinner but these were pretty tempting and um, I broke down and ate two of them-thus ruining my dinner plans.  Remember I’m pretty old and simply can’t eat as much as I used to.  I added almonds and a little almond extract but the recipe can be made plain or with any of your own additions.  A little sugarfree raspberry jam?  Oh yeah, and everybody knows raspberries and almonds are a marriage made in foodie heaven. Of course in my haste to eat them…I forgot I even had the raspberry jam but…there will be a next time.

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

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

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

Carbalose Flour Scones
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Ingredients
  1. 1 C Carbalose Flour***
  2. 2 T Just Like Sugar Brown***
  3. 2 T Crushed Sliced Almonds
  4. 2 t Baking Powder
  5. ¼ t Nutmeg (Or Mace)
  6. 3 T Cold Butter Cut Into Small Chunks
  7. 1 Eggs
  8. 2 Drops EZ-Sweetz Liquid Sucralose***
  9. ¼ C Sour Cream
  10. 2 T Heavy Cream
  11. ¼ t Almond Extract
  12. ½ t Vanilla Extract
Instructions
  1. Preheat the oven to 375°F.
  2. In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder.
  3. Work in the butter, using your fingers, a fork, or a pastry blender.
  4. In a smaller bowl, whisk eggs, sour cream, heavy cream, Sucralose and extracts.
  5. Stir the wet ingredients into the dry ingredients & mix well.
  6. Using a 3 T or #24 scoop, place 6 evenly sized scones on a baking pan.
  7. Bake the scones for 20 minutes, until they're light golden brown.
  8. Allow to cool slightly.
  9. Serve warm, or at room temperature and yes, they can be frozen.
  10. 6 Servings
  11. 165 Calories, 7.0g Protein, 13.3g Fat, 9.3g Carbs, 5.2g Fiber, 4.1g Net Carbs
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Low Carb Pecan Sandy Bars

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

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

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

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

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

Pecan Sandy Bars
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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.
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Low Carb Kugelis

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

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

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

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

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

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

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

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

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

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

 

 

 

 

 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Ethiopian Cabbage
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Ingredients
  1. ⅓ C Olive Oil
  2. 1½ Lbs Cabbage
  3. ½ C Chopped Carrots (I Used 1 Smallish Carrot)
  4. ½ Lb Daikon Radish
  5. ½ Thinly Sliced Onion
  6. 1½ t Turmeric
  7. 1 T Crushed Garlic
  8. 1 t Salt +More As Needed
  9. ½ C Water Then As Needed
Instructions
  1. Chop cabbage into small pieces.
  2. Chop carrots into small pieces.
  3. Slice daikon radish into very thin rounds and then into wedges.
  4. Julienne onion.
  5. On med-low in a large sauté pan add olive oil & turmeric, then add cabbage, daikon, onion and salt & mix well.
  6. Add water, cover and cook for 15-20 minutes.
  7. Put carrots into a small sauce pan and simmer until tender-about 10-12 minutes.
  8. Add garlic and carrots to cabbage and additional water as necessary.
  9. Cook until everything is tender and water is all but evaporated.
  10. Taste and correct any seasoning.
  11. 8 Servings
  12. 111 Calories, 1.8g Protein, 9.1g Fat, 7.7g Carbs, 2.8g Fiber, 4.9g Net Carbs
Notes
  1. Don't ask me why this is so good because I don't know. I just know it is.
  2. Daikon is best sliced on a mandoline and then depending on rounds cut into either four or six wedges.
  3. If you want to add ¼ C of heavy cream the last 10 minutes of simmering it may make it a bit creamier but oh Lordy, it already is creamy.
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Low Carb Spinach Mushroom Bacon Crêpes

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

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

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

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

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

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

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

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

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

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

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

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

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

Tahini Almond Butter Walnut Brownies
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Brownies
  1. ½ C Almond Butter
  2. ½ C Tahini
  3. 2 Eggs
  4. 2 T Cocoa Powder
  5. 2 T Peanut Flour
  6. 2 T Water
  7. 1 T Melted Butter
  8. ⅔ C Just Like Sugar
  9. 2 t Vanilla
  10. 1 t Baking Soda
  11. ½ C Chopped Walnuts
Ganache
  1. ½ C 40% Heavy Cream
  2. ⅓ C Good Chocolate Bar Cut Into Small Pieces.
Instructions
  1. Preheat oven to 350°.
  2. Minus the walnuts dump everything else into a mixing bowl and thoroughly combine with an electric mixer.
  3. Fold in nuts.
  4. This batter is so thick you will need to push it into a paper lined 8x8 pan with a couple of fingers.
  5. Bake 12-13 minutes and no longer. You can’t tell that they are done but better a bit under-done than a bit over-done if you want them to be fudgy.
Ganache
  1. Heat heavy cream to simmer and keep your eyes on it-you don't want to boil it or you will have a huge mess on your hands.
  2. I put my chocolate into the microwave on med-low for 20 sec, stir, and repeat until it is just beginning to melt.
  3. Add hot heavy cream to chocolate and stir constantly until all chocolate is melted and incorporated.
  4. Let brownies cool just a bit, cover & spread with ganache and cool in the refrigrator until ganache is set.
  5. Carefully lift brownies out of pan, cut & serve. You're in for a treat.
  6. 12 Servings
  7. 233 Calories, 6.9g Protein, 21.7g Fat, 7.1g Carbs, 3.5g Fiber, 3.6g Net Carbs
Notes
  1. I used Endangered Species 88% chocolate bar in my ganache.
  2. Notice that the fat content is 195 of the 233 calories. That's 84% Fat.
  3. If you want mocha brownies add ½ t instant coffee to mix and then add 1 t to ganache. I also added 2 drops EZSweetz into ganache with the coffee.
  4. 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.
  5. 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 Taco Crêpes

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Low Carb Peruvian Green SauceLow Carb Peruvian Green SauceLow Carb Peruvian Green Sauce.  This sauce is ridiculously easy and fast to make-probably not more that 5-10 minutes but oh boy, the flavors.  Real Peruvian Green Sauce may not have any cheese in it and if you don’t want it, don’t put it in.  This is best served with fish or chicken but it also makes a fabulous salad dressing and for the dressing the Parmesan cheese is a must. As you look at the nutritionals it is basically a free keto food. ZeroCarb.

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.

Peruvian Green Sauce
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Ingredients
  1. ½ C Mayonnaise
  2. 2 Jalapeno Peppers (I Use 2 T Spicy Pickled Jalapenos)
  3. 1½ C Chopped Cilantro (Use Those Stems)
  4. ¼ C Chopped Basil
  5. 2-3T Parmesan Cheese (Optional)
  6. 1½ T Olive Oil
  7. 1½ T Lime Juice
  8. 1½ t Dried Mint
  9. 1 t Crushed Garlic
  10. ¼ t Salt+More To Taste (Especially If Not Using Parmesan Cheese)
Instructions
  1. Put all ingredients except mayo into food processor, process several times scrapping each time until finely ground.
  2. Put into small mixing bowl, add mayo and blend well.
  3. Refrigerate for at least several hours.
  4. You of course may add more or less of any ingredient that YOU like.
  5. 8 Servings
  6. 130 Calories, 0.6g Protein, 15.0g Fat, 0.3g Carbs, 0.1g Fiber, 0.2g Net Carbs
Notes
  1. If you are so inclined, this makes a really good dip with low carb veggies and can easily take the place of ranch dressing to dip wings into. As you can see, it is a very versatile sauce so go ahead and try it every which way but loose.
  2. If you are making this as a salad dressing the Parmesan cheese is pretty essential.
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Low Carb Chicken Parmesan Over Sprouts

Low Carb Chicken Parmesan Over SproutsLow Carb Chicken Parmesan Over SproutsLow Carb Chicken Parmesan Over Sprouts. A pretty study in the Italian flag colors of red, white, and green.  It is ridiculous that I have never posted a recipe for Chicken Parmesan but I am only human and as I was doing the Puttanesca Over Mung Bean Sprouts I realized instead of doing this over something like spaghetti squash why not also make a low carb chicken Parmesan over mung bean sprouts too. Heaven only knows how many recipes I have replaced flour using pork skins but this is at least the latest.  You need to trust me on this, fried pork skins keep EVERYTHING moist.  I have said I fry my own pellets but you can easily enough buy pork skins and even buy the ground Pork Dust here.  This is a very simple & easy recipe and I can’t imagine what the carb difference would be between real pasta and mung bean sprouts but I do know this, I can eat sprouts and I can’t eat pasta.

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

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

Chicken Parmesan Atop Mung Sprouts
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For The Chicken
  1. 6 Boneless Skinless Chicken Thighs (Room Temperature)
  2. 2 Eggs (Room Temperature)
  3. ¼ C Sour Cream (Or Yogurt)
  4. 1 C Parmesan Cheese
  5. 1 C Ground Pork Skins***
  6. 1 T Garlic Powder
  7. ¾ t Pepper
  8. ¼ C Olive Oil For Shallow Frying + More If Needed
  9. 1 Lb Shredded Mozzarella Cheese (To Top)
  10. Fresh Chopped Basil (Garnish)
For The Sauce
  1. 2 Cans Plain Good Quality Tomato Sauce
  2. 2 T Good Red Wine+More To Taste
  3. 2 t Crushed Garlic
  4. 2 t Dried Italian Herbs
  5. 1 t Salt
  6. ½ t Pepper
For The Mung Bean Sprouts
  1. 1 Lb Fresh Bean Sprouts
  2. Boiling Water
For The Chicken
  1. Flatten thighs a bit but not too thin.
  2. Beat eggs and sour cream.
  3. Mix Parmesan cheese, ground pork skins, garlic powder, and pepper well.
  4. Add ½ of your oil to large sauté pan and heat to between medium and Medium-high. Do not smoke the oil.
  5. Add 3 thighs, cooking until crispy and juices come to the top, turn, and finish cooking.
  6. Cook remaining thighs repeating same steps.
For The Sauce
  1. Dump all sauce ingredients in medium sauce pan and heat.
For The Mung Bean Sprouts
  1. Boil water, dump sprouts in, turn to medium, simmer 4-5 minutes and drain well.
  2. Place sprouts on plate, top with chicken, immediately followed by the cheese to melt.
  3. Garnish with basil and ring the meat with sauce.
  4. Drizzle with additional olive oil if wanted and I did.
  5. Alternately, you can put all thighs on a sheet pan, top with sauce & cheese. and broil until melted. It’s what I do. I also top with a little extra Parmesan cheese.
  6. 6 Servings
  7. 501 Calories, 41.0g Protein, 33.6g Fat, 10.3g Carbs, 1.5g Fiber, 8.8g Net Carbs
Notes
  1. Depending on the quality and thickness of the tomato sauce you use, you may need to thin it a bit with water. I use Kirkland organic tomato sauce and I did need to thin mine.
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Low Carb Thousand Island Dressing

Low Carb Thousand Island DressingLow Carb Thousand Island DressingLow Carb Thousand Island DressingLow Carb Thousand Island Dressing.  I should have posted this low carb 1,000 island dressing recipe a long time ago but you know how it is and better late than never.  I kind of messed up a little getting ahead of myself with pictures and kinda forgot to take a picture of the finished dressing and that’s why you see that puny little dish with only about ¼ cup in it.  Oops.

Anyway, back at the ranch (on one of those 1,000 islands), this recipe has been around forever.  Some will mix in a hard-boiled egg but I like the way a salad or most other things look with grated egg on top so that’s the way I do mine.  If you are going to top something like the Open-Faced Rueben then better to add your hard-boiled egg into the dressing or better yet, put the egg in the dressing and then more grated egg on top.

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.

1,000 Island Dressing
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Ingredients
  1. ½ C Mayonnaise
  2. 3 T Sugar Free Ketchup***
  3. 3 T Horseradish Cream
  4. 3 T Sugar Free Sweet Pickle Relish***
  5. 3 T Minced Purple Onion (Or Shallots)
  6. 1 T Lemon Juice
  7. 1 t Distilled Or Apple Cider Vinegar
  8. ½ t Crushed Garlic
  9. 1 Hard Boiled Egg
Instructions
  1. Grate cooled hard boiled egg.
  2. Mix all ingredients and refrigerate until ready to use.
  3. 12 Servings
  4. 84 Calories, .5g Protein, 9.2g Fat, 0.9g Carbs, 0.0g Fiber, 0.9g Net Carbs
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Low Carb Stir Fried Mung Bean Sprouts

Low Carb Stir Fried Mung Bean SproutsLow Carb Stir Fried Mung Bean Sprouts.  I have recently posted several recipes that include mung bean sprouts but what to do with the leftovers.  Most people let them sit in the refrigerator until they get soggy, slimy and are unusable.  If this has happened to you, you are not alone.  I have several recipe suggestions which may actually have you buying sprouts just to make them. Mung Bean Sprouts Salad and Vietnamese Shrimp Bowl.

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.

Stir Fried Mung Bean Sprouts
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Ingredients
  1. 1 Lb Fresh Mung Bean Sprouts
  2. ½ Large Red Onion Thinly Sliced
  3. 2 T Olive Oil
  4. 2 T Crushed Garlic
  5. 2 T Tamari Sauce
  6. 1 T Oyster Sauce
  7. 2 T Green Onion Tops
Instructions
  1. Rinse and simmer bean sprouts in salted water about 5 minutes or until they just begin to turn translucent. Drain well.
  2. Heat oil to medium high, add onions and cook until translucent and the edges begin to brown.
  3. Mix garlic, tamari, and oyster sauce.
  4. Add sprouts to onions stir and cook until they are just warmed through.
  5. Pour in tamari and oyster sauce and stir to mix.
  6. Garnish with green onions & serve immediately.
  7. 6 Servings
  8. 69 Calories, 2.6g Protein, 4.9g Fat, 5.8g Carbs, 1.1g Fiber, 4.7g Net Carbs
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Low Carb Mung Bean Sprouts Salad

Low Carb Mung Bean Sprouts SaladLow Carb Mung Bean Sprouts SaladLow Carb Mung Bean Sprouts Salad.  What in heaven’s name do you do with a big ole bag of beautiful white mung bean sprouts when you have purchased them and only needed a small amount?  Most people let them sit in their refrigerator for 5-6 days while they turn to…but you don’t need to, not anymore.  This recipe goes right from fresh leftover sprouts to a warm side dish or a cold salad-your choice.  I think once you have had them you will be buying sprouts just to make this dish as it is that good.  You might call it a little side dish of Asia.

If you end up making (and I recommend it) the Vietnamese Shrimp Bowl, you will have leftover sprouts and now you know how to use them.

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

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

Mung Bean Sprouts Salad
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Ingredients
  1. 1 Lb Mung Bean Sprouts
  2. ¼ C Finely Sliced Green Onion Tops
  3. 2 T Olive Oil
  4. 2 T Toasted Sesame Seeds
  5. 1 T Fish Sauce + Also Served To The Side On Table
  6. 2 t Crushed Garlic
Instructions
  1. Rinse and simmer bean sprouts in water about 4-5 minutes or until they just begin to turn translucent.
  2. If serving as salad rinse in cold water, drain well, gently squeeze to release any more water and refrigerate.
  3. If serving warm drain, gently squeeze to release any more water and add to fish sauce mixture.
  4. In larger bowl mix crushed garlic, fish sauce, onions, sesame seeds, and olive oil.
  5. Add bean sprouts, toss, mixing well and serve immediately.
  6. 6 Servings
  7. 67 Calories, 2.1g Protein, 5.5g Fat, 4.4g Carbs, 1.1g Fiber, 3.3g Net Carbs
Notes
  1. No matter what you do, the sprouts will continue releasing water until you eat them and all you can do it drain just before serving.
  2. Don't worry about having to buy fish sauce. It is a condiment and can be sprinkled on many, many dishes.
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Low Carb Vietnamese Shrimp Bowl

Low Carb Vietnamese Shrimp BowlLow Carb Vietnamese Shrimp BowlLow Carb Vietnamese Shrimp Bowl.  I ended up making this with a bunch of leftovers and it was so good I decided to do a recipe with it.  I was originally going to use pulled pork in it but wondered how many people have pulled pork just hanging around so decided to leave it out, substituting avocado instead.  Everything else is pretty reasonably and easily gotten. We all do a little experimenting from time to time and of course, so do I.  The difference is, I have to eat what I make and if it’s not right I need to do it over…and eat it again so…I have included the pics from the first try as a wrap.

Low Carb Vietnamese Shrimp BowlLow Carb Vietnamese Shrimp BowlThe wraps were so good…and so messy, that I redid it as a bowl.  I have also included a sketch I did to figure out the color scheme and where I wanted to place everything and as you can see, the pulled pork didn’t make the final cut. I rearranged things-again for the final picture.  Did I have trouble making and having to eat this again?  Nope. Not. At. All.  I used bibb lettuce for the wrap but since I always have bok choy (my lettuce of choice) I used it in the bowl.

It is now the dog days of August and though this is a perfect anytime dinner dish, you will not need to do any cooking except to do a longish blanch with the bean sprouts.  After eating?  You might think you just stepped out of a Vietnamese restaurant.

It’s just a list of ingredients and comes together very quickly.  You may have a little dressing left over but don’t worry, it would last a long time in the fridge and once you have eaten it, it would disappear very quickly.  Make no mistake, this is a complete and filling meal and if you want to make any substitutions please do, as this is cooking-not baking and a salad is always just a guide.  If you can’t get fresh mint then please try to include a little dried mint into the dressing as it enhances the flavors very well and kind of bring the whole bowl together.

So, what do you do with your leftover mung bean sprouts?  I have the answer :  Mung Bean Sprouts Salad served either warm as a vegetable or cold as a salad.

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Vietnamese Shrimp Bowl
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Bowl
  1. 1 Lb Bay Shrimp
  2. 2 C Mung Bean Sprouts
  3. 2 C Chopped Bok Choy
  4. 1 C Finely Grated Daikon Radish
  5. 1 C Finely Grated Red Radish
  6. 1 C Finely Grated Jicama
  7. 1 C Green Onion Tops
  8. 1 C Finely Chopped Cilantro
  9. 1 C Chopped Fresh Mint
  10. 1 C Crushed Peanuts
  11. 1 Ripe Avocado
  12. ½ C Olive Oil
Chile Lime Sauce
  1. ¼ C Fresh Lime Juice
  2. ¼ C Fish Sauce
  3. ¼ C Chopped Cilantro
  4. 2 T Just Like Sugar Brown*** (Paleo)
  5. 2 T Finely Diced Purple Onion Or (I Used Shallots)
  6. 1 T Sugar-Free Rice Wine Vinegar
  7. 1 T Tamari
  8. ¼ t Red Pepper Flakes
  9. 1 t Crushed Garlic
  10. ½ t Ginger Powder
Instructions
  1. Blanch sprouts at a slow simmer for about 4-5 minutes or until they become translucent.
  2. Drain and refrigerate until cold and ready for use.
  3. Put Bok Choy in center under the shrimp, arrange rest of ingredients artfully, drizzle with olive oil, sprinkle with crushed peanuts and pour ¼ C dressing over all.
  4. 4 Servings
  5. 547 Calories, 36.5g Protein, 34.7g Fat, 16.4g Carbs, 7.5g Fiber, 8.9g Net Carbs
Notes
  1. Nutritionals include all ingredients listed.
  2. If you have extra dressing in to bottom of the bowl, grab a spoon...and slurp it up.
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Low Carb Chicken Piccata

Low Carb Chicken PiccataLow Carb Chicken PiccataLow Carb Chicken Piccata. You are looking at that very rare commodity known as a chicken tender.  They are pretty hard to find anymore as they command a higher price because of their uses in restaurants over the last 20 years.  My sweet little neighborhood Beaumont Market got a new (but actually retired) butcher and has decided to order them.  Yes, they are a little more expensive but in my world well worth it, because they are so easily portion controlled and how quickly they cook without drying out.  This can certainly also be made with juicy thigh meat but then you have dark meat.  I have made it known how much I prefer dark chicken meat over white but chicken tenders are a game changer.  I will purchase and eat these for as long as Jim continues to get and sell them and they are perfect for you and your kids fixed any number of ways including Crunchy Deep Fried Chicken Chips. Pretty much everybody knows how much kids like the crummy McNuggets served by McDonald’s but mine are a terrific healthy alternative.

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

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

Chicken Piccata
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Ingredients
  1. 12-16 Chicken Tenders Or about 1-1¼ Lbs (Do Not Flatten)
  2. 6 T Olive Oil
  3. 8 T Butter
  4. ⅓ C Lemon Juice Or About 1½ Lemons
  5. ½ C Water (Chicken Stock)
  6. 2 T Chicken Base (Omit If Using Stock)
  7. ¼ C White Wine
  8. ¼ C Capers
  9. Salt & Pepper
Instructions
  1. Heat 3 T olive oil + 3 T butter until butter is browning. Add half of the tenders, cook for 1-2 minutes per side. Set aside. Repeat for 2nd half tenders.
  2. Add wine and reduce by ½.
  3. Add water, chicken base, & lemon and reduce.
  4. Add capers to heat and swirl in remaining butter 1 T at a time.
  5. Plate tenders and spoon sauce over all.
  6. 4 Servings
  7. 531 Calories, 27.0g Protein, 45.6g Fat, 2.4g Carbs, 0.4g Fiber, 2.0g Net Carbs
Notes
  1. You will need to do this as two batches since trying to cook this many tenders would only cool your pan and stew the chicken instead of sauteing it.
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Low Carb Beef And Daikon Radish Soup

Low Carb Beef And Daikon Radish SoupLow Carb Beef And Daikon Radish SoupLow Carb Beef And Daikon Radish SoupLow Carb Beef And Daikon Radish SoupLow Carb Beef And Daikon Radish Soup. Having worked in and having had restaurants, one of the staple soups has always been beef and macaroni.  Not anymore.  Soups can be just as flavorful and full of low carb goodness without potatoes or macaroni or any other high carby vegetable for that matter.  Trust me as I have now eaten low carb for 8 years. Over those years I have come to realize that daikon radish is the perfect substitute for potatoes.  It has its own very mild flavor but totally loses it when cooked and added to other flavors and this low carb beef and daikon radish soup is a perfect example.  I have used celery root, and lots of other things in place of potatoes and daikon radish now remains at the top of my list.  It is good for crudités, soups of all kinds, it can be roasted, and used in stews.  Soooo…this is my ode to daikon radish, and may all you low carbers everywhere use it prodigiously.  You don’t need a thickener for every soup and this is one of them-just filled with good stuff.  There is a kind of secret ingredient and…it’s the Lawry’s Seasoned Salt so, if possible please use it.  I left  some of the cheese off so you see a bit of what the soup looks like.  Now, I can’t make a daikon radish look like macaroni and that’s a fact but-I can make a soup taste so you’ll never miss that macaroni.

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

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Beef And Daikon Radish Soup
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Ingredients
  1. 1 Lb Daikon Radish Cut Into Small Pieces (About 4-5 Cups)
  2. 3 C Water
  3. 1 Lb Ground Beef
  4. ½ Small Yellow Onion Finely Diced
  5. 2 t Chicken Base Or 2 t Beef Base (I Used A Little Of Both)
  6. 2 t Lawry’s Seasoning Salt
  7. 2 Cans Diced Tomatoes
  8. 2 T Tomato Paste
  9. 1 T Just Like Sugar Brown (To Offset The Acidity In The Tomatoes)
  10. 1 t Pepper + More If Wanted
  11. 1 C Grated Cheddar Cheese (Optional)
Instructions
  1. Cover and simmer daikon radish in water for about 30-40 minutes or until tender.
  2. Sauté ground beef and onions until beef just loses its color, then add Lawry’s and whatever base(s) you decide to use, simmer, mixing in tomato paste and pepper.
  3. Dump meat mixture into cooked daikon and simmer an additional 30 minutes.
  4. Top with grated cheese.
  5. 8 Servings
  6. 228 Calories, 14.3g Protein, 15.5g Fat, 7.3g Carbs, 2.0g Fiber, 5.3g Net Carbs
Notes
  1. If you wish to add anything else like green beans, mushrooms, or Italian seasonings of any kind, be my guest.
  2. This is just a basic hearty, healthy soup and you don’t have to wait until winter to make it.
  3. Cheese is optional but is included in nutritionals.
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Low Carb Umami Mayo

Low Carb Umami MayoLow Carb Umami MayoLow Carb Umami MayoLow Carb Umami MayoLow Carb Umami Mayo.  Mine has just four ingredients and two of them are what I believe to be two of the most powerful umami flavors available without the use of MSG. Many of us may have heard the word umami and maybe not understand what exactly it means.  Well join the club.  I want you to know I do not, nor have I ever, had a problem with using MSG.  It occurs in nature including cheese, tomatoes, grapes, and mushrooms to name just a few so…you have probably eaten it in small amounts your whole life and most likely not known it.  It is in fruits, vegetables, fowl, meats and fish. There is enough crap on the internet to fill a book and wad a shotgun about MSG and in my humble opinion much of it is bunk.  As I have always understood it, MSG does nothing to “flavor” food, it affects your taste buds.  If you want to test it take ¼ C of water and put a pinch of MSG in it.  As we know, water doesn’t have much flavor to it but a small pinch of MSG will give it a taste.   Add more-more taste.  Wait several minutes and your taste buds with continue with the effects of the MSG long after you have stopped drinking flavorless water.  Often, the term “natural flavor” refers to ingredients containing MSG so when you see it in print on some crappy food packaging you may be looking at it referring to MSG.  I found this interesting article via Twitter on Food Facts the other day and it is well worth reading.

Here is a short list of products using the term “natural flavor” and I’m betting there would be lots less people claiming to be allergic to MSG if they realized how ubiquitous it is in packaged foods.

1.Doritos, 2. KFC Fried Chicken, 3. Pringles, 4. Hidden Valley Ranch, 5. Seaweed Salad, 6. Cheetos 7. Boars Head Cold Cuts, 8. Parmesan Cheese, 9. Gravy, 10. Protein Powders, 11. Pepperoni, 12. Popcorn, 13. Potato Chips.

The best thing about this umami mayo is:  it’s zero carb and…high fat and…it is good with so many things.  It is fabulous as a dip with zero carb pork skins or low carb crudité veggies, and wonderful on a hamburger. You will need Umami Powder to make this four ingredient recipe and of course you can add any other herbs or spices you want to. The sky’s the limit baby.

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

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Umami Mayo
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Ingredients
  1. 1 C Mayonnaise
  2. 1 t Umami Powder
  3. ½ t Five Spice Powder
Instructions
  1. Mix all ingredients thoroughly.
  2. 8 Servings
  3. 200 Calories, 0.0g Protein, 24.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
  4. 4 Servings
  5. 400 Calories, 0.0g Protein, 48.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. Don't think you can just pig out on this mayo because it you try you, may(o) get way too full. The fat content is very high and along with that comes a high satiety level. Oh, you may be able to eat more than ¼ cup of it but...you won't eat much more for at least several hours.
  2. Taste before adding any other herbs or spices and if you really think it needs more then go for the gusto. If you love the flavors as is, you can add ¼ t of both powders but I would let it sit in the fridge for several hours before adding more.
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Low Carb Umami Powder

Low Carb Umami PowderLow Carb Umami PowderLow Carb Umami PowderLow Carb Umami Powder.  If you have a spice grinder and/or a mortar & pestle this low carb umami powder will change your cooking life and I am serious. It is fabulous and will enhance nearly anything you can imagine.  Now I have used Pistol River Porcini Dust forever and it is in a lot of my recipes but with the addition of ground fermented black beans it is a powerhouse of flavor like no other and I’m rather surprised McCormick’s or some other spice company has not come out with something similar because it is so easy.  Two lousy ingredients of pure umami.  You can use it to jazz up soups, sprinkle it on salads and dress meats with it and just the smell is enough to give you inspiration.  Since I just came up with the idea the only other recipe I have done thus far is Umami Mayo which can be used as a dip with Fried Pork Skins or low carb crudité veggies. To read more regarding what umami is, please see the Umami Mayo recipe as I describe it more in detail there along with my take on MSG which is something I do not use but only for reasons explained there-it is a good short read. You will also see the ground ferment beans (and not porcini dust) in the recipe for Hoisin Sauce which is then use to make Peking Duck so you may as well grind extra beans if you plan to use hoisin sauce and I do use it in small quantities in several other recipes including the recently added Kung Pao Riced Cauliflower.  That little container you see in the picture probably has about ½ cup and I keep it in the freezer until I need a little more.

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Umami Powder
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Ingredients
  1. 3 T Porcini Powder
  2. 3 T Ground Salted Fermented Black Beans Powder
Grinding The Fermented Black Beans
  1. Smash beans on the counter, transfer them to spice grinder, and add porcini powder.
  2. Begin pulsing and then grind until it all turns to a powder. The longer you grind, the lighter in color it becomes. The beans are black to start and end up a beautiful mahogany brown when finished.
  3. 6 Servings
  4. 0 Calories, 0.0g Protein, 0.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. This is made with 3 T each ingredient, is used 1 teaspoon at a time which, and is then, ready to be used as wanted. The recipe is always equal parts each ingredient.
  2. You can very easily grind your own dried porcini mushrooms or...buy the dust from Pistol River Mushrooms here in Oregon.
  3. Since I came up with this myself I am afraid you cannot find ground fermented black bean powder. I did find some stuff on amazon but the color was so light it didn't seem like the same product. I know the product is available somewhere because it is called mejugaru and used to make Korean gochujang and also goes by the name Fermented Soy Bean Flour and not to be confused with Soy Flour. Since I use the beans for other thing I just ground it myself and you are certainly welcome to search it further on the internet.
  4. It must have something in the way of nutritionals but the amounts are so small they don't register so this is definitely a zero carb recipe.
  5. Can you add any other spices? Of course you can-anything you want.
  6. This is not necessarily a salt replacement although the black beans are fermented with salt so go easy on the salt until you know.
  7. To my tastes it seems mildly sweet with of course no sweetener of any kind in it.
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Low Carb Vietnamese Fish Dipping Sauce

Low Carb Vietnamese Fish Dipping SauceLow Carb Vietnamese Fish Dipping SauceLow Carb Vietnamese Fish Dipping SauceLow Carb Vietnamese Fish Dipping SauceLow Carb Vietnamese Fish Dipping Sauce.  Sometimes I like to make a sauce that is multi-functional and this sauce is one of those times.  I first used it as a salad dressing for Vietnamese Shrimp Salad and then realized it was also good to dip other foods into.  It is not thick so it will just give a nice coating on whatever you dip into it.  Don’t be surprised when the flavor knocks you off your feet because as with all things fish saucy, this does it too.  Because I first did it as a salad dressing with shrimp, shrimp is the first thing that came to my dippy mind and of course any kind of vegetable or other meats would work as well.  This is very, very easy to put together. Pictured are a plain salad and the salad as a dinner I had last night…with shrimp.  I haven’t done it yet but I’m thinking over a piece of good fish would be dandy too.

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

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

Vietnamese Fish Dipping Sauce
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Ingredients
  1. ¼ C Fresh Lime Juice
  2. ¼ C Fish Sauce
  3. ¼ C Cilantro
  4. 2 T Just Like Sugar Brown
  5. 2 T Finely Diced Purple Onion Or (I Used Shallots)
  6. 1 T Sugar-free Rice Wine Vinegar
  7. 2 t Tamari
  8. ¼ t Red Pepper Flakes
  9. 1 t Crushed Garlic
  10. ½ t Ginger Powder
Instructions
  1. Mix all ingredients and it's ready to use.
  2. 6 Servings
  3. 9 Calories, 0.8g Protein, 0.0g Fat, 1.7g Carbs, 0.2g Fiber, 1.5g Net Carbs
Notes
  1. Yup, it's that easy.
  2. Nice with 41-50 sized shrimp.
  3. I have given this as 6 servings with ¾ C as the total-That would be if nobody gets out and uses a spoon.
  4. Mint is always a nice addition sprinkled on a salad.
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Low Carb Kung Pao Riced Cauliflower

Low Carb Kung Pao Riced CauliflowerLow Carb Kung Pao Riced CauliflowerLow Carb Kung Pao Riced Cauliflower. I think I could eat just about anything Asian and this low carb Kung Pao Riced Cauliflower does not disappoint. Kung pao chicken is probably one of America’s favorite Chinese recipes and is eaten thousands of times each day in restaurants across the country.  This has all the recipe elements & taste and none of the sugar or starches associated with Kung pao. You will need a recipe of Hoisin Sauce to complete the dish and trust me once you have tried the hoisin sauce you will quickly want to make yourself some Peking Duck or Chinese BBQ Pork Loin as hoisin is absolutely and utterly divine.  You may certainly add a bit more sauce, add chicken or shrimp and make this a complete meal.  Enjoy.

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.

Kung Pao Riced Cauliflower
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Ingredients
  1. 1 Medium Head Riced Cauliflower (About 5-6 C)
  2. 4 Slices Bacon Cooked & Crumbled (Reserve Fat)
  3. 2 T Sugar Free Rice Wine Vinegar
  4. 2 T Tamari
  5. 2 T Water
  6. 1 T Cooking Sherry
  7. 1 T Hoisin Sauce
  8. 2 t Just Like Sugar Brown
  9. 3 T Olive Oil (Divided)
  10. 2 t Red Pepper Paste + More To Taste
  11. 1 Chopped Jalapeno Pepper
  12. 1 T Chopped Ginger Paste
  13. 2 t Crushed Garlic
  14. ¼ t Red Pepper Flakes
  15. ½ C Finely Sliced Green Onion Tops
  16. ¼ C Crushed Peanuts
  17. Sesame Seeds (Optional)
Instructions
  1. Cook and crumble bacon, reserving the fat. Set aside.
  2. In a small bowl whisk wine vinegar, water, tamari, Just Like Sugar, cooking sherry, hoisin sauce, ginger, garlic, pepper paste, pepper flakes, jalapeno pepper, 1 t olive oil, and set aside.
  3. In remaining olive oil and reserved bacon fat on medium high heat, sauté cauliflower and red peppers, stirring occasionally, until browned and beginning to soften or about 8-10 minutes. This is like sautéing hash browns. Mix in crumbled bacon and ¼ C green onions.
  4. Add reserved sauce to cauliflower and heat thoroughly.
  5. Transfer to a platter and sprinkle with remaining green onions and peanuts.
  6. 6 Servings
  7. 224 Calories, 7.4g Protein, 19.0g Fat, 6.5g Carbs, 3.1g Fiber, 3.4g Net Carbs
Notes
  1. It does not matter what kind of red pepper paste you use. Mine happens to be a Middle-Eastern mild pepper paste and the recipe is based on that. If you have Korean paste please, use it and I assume you know how much heat you want your dish to have. Remember this is not baking and you can adjust any of the flavors you want.
  2. I didn't show bacon in the picture but I had it, used it and..it was good...especially with the bacon fat.
  3. I ultimately ended up using ½ C minced red peppers if for no other reason than for color.
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Low Carb Spicy Thai Pea Eggplant Curry

Low Carb Spicy Thai Pea Eggplant CurryLow Carb Spicy Thai Pea Eggplant CurryLow Carb Spicy Thai Pea Eggplant CurryLow Carb Spicy Thai Pea Eggplant CurryLow Carb Spicy Thai Pea Eggplant Curry.  I have said I have a little family owned Thai market I frequent most every week for all things Asian and they always have these beautiful little pea eggplants.  One of the first things I check in the produce department are the marked down items.  I rarely buy the regularly priced Japanese eggplant because in most people’s eyes they go bad so quickly but…there is never anything wrong with them. This bag of pea eggplant was marked down to $1.00 and I swear, there is nothing wrong with them either. I think they look like tiny watermelons outside and juicy figs inside but…good grief they sure don’t taste like watermelons or figs.

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.

Spicy Thai Pea Eggplant Curry
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Ingredients
  1. 16-18 Thai Pea Eggplant (Quartered-And Globe Eggplant Works As Well)
  2. 1 Medium Onion (Slivered And Cut To about 1½-2” Pieces)
  3. 1 Large Red Bell Pepper (Slivered And Cut To about 1½-2” Pieces)
  4. 1 C Snow Peas Cut On The Diagonal
  5. ¼ C Coconut Oil (Divided)
  6. 2 T Crushed Garlic
  7. 1½ T Powdered Ginger
  8. 2 t Ground Coriander
  9. 2 t Turmeric
  10. Pinch Red Pepper Flakes
  11. 3 T Lime Juice
  12. 1 T Fish Sauce (Optional But Really Good)
  13. 1-1½ t Chili Garlic Paste (Depending On Heat Wanted)
  14. 1 14 Oz Can Coconut Milk (Or Cream)
  15. 1 C Thai Basil Leaves (Divided)
  16. 1 T Fish Sauce (Optional But Really Good)
Instructions
  1. Sauté eggplant in 2 T coconut oil.
  2. Add remaining T oil while adding onion, red pepper, & snow peas and continue sautéing until nearly tender.
  3. Add all spices and cook for 2-3 additional minutes.
  4. Add all liquids and cook until a bit thickened. Mix in ¾ C basil or mint.
  5. Put into large serving bowl, sprinkle on remaining basil or mint.
  6. 6 Servings
  7. 108 Calories, 1.4g Protein, 8.3g Fat, 7.1g Carbs, 2.4g Fiber, 4.7g Net Carbs
Notes
  1. If you can’t get Thai basil sub it with fresh spearmint leaves or even dried spearmint as the sweet basil you use in Italian cooking is not for use here. I used both basil and mint.
  2. If you want to add shrimp or chicken this will make a dinner for four.
  3. Peel and cubed regular globe eggplant will work as well.
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Low Carb Carbalose Kimchi Fritters

Low Carb Carbalose Kimchi FrittersLow Carb Carbalose Kimchi FrittersLow Carb Carbalose Kimchi Fritters. I walked into my local neighbor Beaumont Market to talk to a friend and the only way to go in is left by the cheeses and some odd refrigerated items.  A jar of kimchi with a REDUCED sticker on it caught my eye immediately.  Gads, $2.00? For a fermented food?  It’s never going to go out of date so I grabbed it as quickly as I could.  Now, I eat kimchi relatively regularly so this is nothing out of the ordinary.  I ate a serving with Kassler Rippchen and still had enough left over to make these low carb kimchi fritters.  The thing I didn’t realize as I picked up the jar was; the word MILD on part of the label.  I have never heard of “mild” kimchi so I had to go with flow and added some garlic chili paste. Assuming you know what you are doing, unlike myself, you will buy a spicy flavorful kimchi.  I have it pictured with Asian Dipping Sauce because they go so well together and you can certainly use anything you would like or…just eat them plain. If you want the simplest dip…naw ya don’t.  I didn’t plan it but I thought you might like to see a bit of chicken p**p that can often accompany a truly raw egg.

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

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

Kimchi Pancakes
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Ingredients
  1. 1 Egg
  2. 3-4 T Water
  3. 2-3 T Juice From Kimchi
  4. 2 T Tamari
  5. 1½ C Finely Chopped Kimchi
  6. ¾ C Carbalose Flour***
  7. ½ C Green Onion Tops (Divided)
  8. ¼ C Olive Oil + More If Needed
Instructions
  1. Beat egg, tamari, water, & kimchi juice.
  2. Chop kimchi and add.
  3. Slice onions and add ½ reserving the rest for garnishing.
  4. Heat large sauté pan to medium, add about 2 T oil and when hot, drop batter into oil. Immediately spread with the back of your spoon to size (About a 3½” diameter).
  5. Don’t get ahead of yourself-be patient. These take a little time to brown and set before you flip them-at least 4-5 minutes. Turn and finish cooking. You should be able to get 4 pancakes per cooking, so repeat.
  6. Garnish.
  7. Serve at room temperature on a platter with several small dishes of dipping sauce and allow people to dip…or not.
  8. 8 Servings
  9. 107 Calories,4.3g Protein, 8.6g Fat, 5.9g Carbs, 3.4g Fiber, 2.5g Net Carbs
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Low Carb Broccoli With Brown Butter Fish Sauce

Low Carb Broccoli With Brown Butter Fish SauceLow Carb Broccoli With Brown Butter Fish SauceLow Carb Broccoli With Brown Butter Fish Sauce. I have broken down. I purchased fish sauce. I have used other ingredients in its place for too long and I can’t do it any longer.  It seriously has such an “its own umami flavor” and is so ubiquitous to so many ethnic cuisines that I want to post I just had to have some.  As you can see, I bought a tiny tester bottle but I can assure you I will be buying a bigger bottle next time because I plan to use it more.  One of the things I learned from the verbal tutorial at my local Thai market is that the fish sauce needs to be clear and free from anything floating around in it.

Low Carb Broccoli With Brown Butter Fish SauceIf you see dark glass with fish sauce in it-don’t buy it on general principals.  It may be fine but dark glass may be trying to hide things as well and something else I learned is the lighter the color the better so I think I will be buying either Squid, Three Crabs or Red Boat the next time and Red Boat 40°N is pretty much rated as the Ferrari of fish sauces and like most people-I dream of driving a Ferrari. I have since purchased a bottle of Red Boat 40°N and to even my plebian Asian tastes, the Red Boat is better. Fish Sauce should have only two ingredients: Anchovies and Salt.

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Broccoli With Brown Butter Fish Sauce
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Ingredients
  1. 1 Lb Fresh Broccoli
  2. 1 Medium Julienned Red Onion
  3. 3 T Olive Oil
  4. ¼ C Butter
  5. 2 T Capers
  6. 2 t Fish Sauce
  7. Pepper
Instructions
  1. Preheat the oven to 500°.
  2. Line a sheet pan with foil.
  3. Toss the broccoli and red onion with the olive oil and spread on foil seasoning lightly with pepper.
  4. Bake, without remixing, about 15-20 minutes or until broccoli begins to brown.
  5. Transfer to larger bowl.
  6. Meanwhile in a small sauté pan, cook butter over moderate heat, stirring occasionally, until the it begins to brown, about 5-6 minutes.
  7. Remove from heat and stir in the capers & fish sauce.
  8. Drizzle the brown butter sauce over the vegetables and serve.
  9. 4 Servings
  10. 240 Calories, 1.7g Protein, 22.0g Fat, 8.0g Carbs, 2.9g Fiber, 5.1g Net Carbs
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Low Carb Pork Loin With Asian Lime Fish Sauce

Low Carb Pork Loin With Asian Lime Fish SauceLow Carb Pork Loin With Asian Lime Fish SauceLow Carb Pork Loin With Asian Lime Fish SauceLow Carb Pork Loin With Asian Lime Fish SauceLow Carb Pork Loin With Asian Lime Fish Sauce. One of the things it seems I have always been able to do is “smell” ingredients and know if I want to use it or not to make something.  I don’t mean eggs or meats but I do mostly mean spices & herbs.  I am able to do the same thing visually in the grocery store.  I can kind of look at foods and decide what I might want for dinner and then I might need this and this…  There can be problems with this system as I can tend to over-buy as I see lots of things I might want and which is why I always go with a list.  For sure I get the listed items and then…I can…get so sidetracked.  It is rare the shopping day that I go into the isles.  I do go into the bulk spice isle and rarely into any of the other ones.  I start in the meat and cheese departments and mostly go directly to produce with perhaps a stop at dairy if I need sour cream. I do have about about 6-7 places I go but always to the same departments in each one.  I am lucky in that I live in one of the foodie towns USA so everything is available to me within about a 20 minute drive and..I don’t even need to go across the “river” (that would be the Willamette) to get to any of them.  There are meat markets, produce markets, Asian markets, & Middle Eastern markets which are plenty enough to feed my little soul.

Boneless Pork LoinThis is the way I like my pork loin to look in the center.  Still pink and juicy.  In the second picture with the halibut I added a few red pepper flakes & the jalapeno juice and they are both keepers.  Sauteed the fish in butter cause…it’s what I always use and that’s the way like it.

This is basically a zero carb 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.

Pork Loin With Asian Lime Fish Sauce
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Pork
  1. 1½ Lbs Boneless Loin Roast
  2. 1 t Olive Oil
Lime Fish Sauce
  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)
  8. Fresh Pepper (If Wanted)
Instructions
  1. Set meat on counter to room temperature at least 2-3 hours.
  2. Turn oven to broil and let heat for 5 minutes.
  3. Rub meat with olive oil.
  4. Lay foil on sheet pan, place meat, put under broiler about 10" below heat (middle oven shelf) for 5 minutes, turn, broil 5 more minutes, turn over once more for another not more than 5 minutes for a total of about 15 minutes broiling.
  5. Set on counter, cover and let rest 15 minutes. I do not cover mine because I want it just pink instead of taking the chance of ending up with shoe leather. It can only take an extra minute or so, so...
  6. DO NOT overcook.
  7. In a small bowl, starting with lime juice and thru chili flakes an/or jalapeno juice mix all well.
  8. Slice pork & serve with sauce to the side for dipping into.
  9. 4 Servings
  10. 358 Calories, 51.9g Protein, 14.0g Fat, .6g Carbs, 0.0g Fiber, .6g Net Carbs
Notes
  1. If you plan to dip other things except the meat, I would suggest doubling the sauce. If I don't use all mine...I slurp what little is left.
  2. I suggest cutting pork loin in half lengthwise (mine was) as it is easier to slice and eat but I leave that up to you. Asians make smaller portions to use chopsticks and will dip then take a bite etc.
  3. As noted by picture of fish this sauce is good on just about everything that swims, crawls or grazes and yes, even vegetables.
  4. Makes a terrific salad dressing.
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Low Carb Chinese BBQ Pork Loin

Low Carb Chinese BBQ Pork LoinLow Carb Chinese BBQ Pork LoinLow Carb Chinese BBQ Pork LoinLow Carb Chinese BBQ Pork Loin

Low Carb Chinese BBQ Pork Loin.  (Char Siu) Many years ago when I landed in the Pacific Northwest from the mountains of Colorado, one of the first things I was introduced to was Chinese BBQ Pork.  Someone I met, who remains a very dear friend, shared some with me and it was another “love at first bite” moment.  I had never had anything like it but I knew one thing, I was going to eat it again and again and again…that was, until I couldn’t eat sugar anymore.  But…with the figuring out of my new Hoisin Sauce recipe used for making Peking Duck, I can make this BBQ sauce basically sugar-free and it is exactly as I remember it.  Hoisin Sauce is only one of the ingredients and is needed to complete the dish, but this is a relatively easy appetizer to make so hold onto your hats because the ride is well worth the trip.

Imagine my anticipation when I realized I could make this low carb Chinese BBQ Pork (Char Siu in Chinese).  I had to buy a whole pork loin roast (about 4 lbs.), cut it into quarters, make the sauce, marinate the meat overnight (not necessary), cook it, wait for it to cool completely, slice it, take pictures and then for the first time since 2002 finally have it again.

I normally eat once a day in the afternoon about 3:30-4:00pm and if you think I was going to wait that long-think again.  As soon as I had everything set up and sliced the meat for the final pictures…I pigged out on it and I mean PIGGED OUT at 11:00am. It is/was exactly as I remembered it.  Did I eat it all?  No, it was even too much for me but great thing?…I can have it again tomorrow.

I have given you the recipe for the Chinese mustard the way I like it.  If you aren’t used to it, it may still blow your head off but it is a little different than that crud you get with Chinese take-out.  Remember, once you have made something it is much easier to make it again…and again…and I will.

If you want to impress your sports fans on game day this is one of the ways to do it.

This recipe makes enough for 8 as an appetizer (5 pieces) or dinner for 4 (10 pieces).  If you do it as an appetizer you can make and then freeze what you don’t need and then think how easy it will be the next time you want it.  I’m kidding, you WILL eat every bit of this.

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.

Chinese BBQ Pork Loin (Char Siu)
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Ingredients
  1. 2 Lbs Boneless Pork Loin (About 7" Long)
  2. ¼ C Tamari
  3. 2 T My Low Carb Hoisin Sauce
  4. 2 T Oyster Sauce
  5. 2 T Sugar Free Rice Wine Vinegar
  6. 2 T Just Like Sugar Brown
  7. 1 t Crushed Garlic
  8. ½ t Five Spice Powder
  9. 10 Drops Red Food Coloring (Optional But Traditional)
  10. Sesame Seeds
  11. Chinese Hot Mustard (Recipe Below)
Chinese Mustard Recipe
  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. Cut pork loin in half. Pieces should look like picture. A whole pork loin can weight up to 10-11 lbs but is normally sold as a 2 lbs-4 lbs package so plan accordingly.
  2. Put pork into double plastic bag.
  3. Combine next 8 ingredients, mix well and spoon scant ½ into pork pieces, massaging into meat. Don't overdo the marinade into the pork as it will be less than you need for dipping.
  4. Roll up bag, put into a metal bowl (for safety) and refrigerate overnight.
  5. Take meat out of fridge at least 4 hours before cooking.
  6. Turn oven to broil and let heat for 5 minutes.
  7. Discard any used marinade.
  8. Lay foil on sheet pan, place meat, put under broiler about 10" below heat (middle oven shelf) for 5 minutes, turn, broil 5 more minutes, turn over once more for another not more than 5 minutes for a total of about 15 minutes broiling. If it chars all the better as it tastes wonderful.
  9. DO NOT overcook.
  10. Leaving it uncovered, let it sit on counter 15 minutes. Continue leaving it uncovered and put in refrigerator to cool-to-cold-thoroughly.
  11. Make mustard sauce and let sit at least 10-15 minutes.
  12. Slice cold pork very thinly and as you can see I got 20 slices from 1 lb. of pork.
  13. Arrange on a large platter, putting 3-4 small dipping bowls of mustard, sesame seeds, and the remaining marinade sauce. This will give you two flavor profiles. 1.) spicy hot-dipped into mustard & then seeds and 2.) sweet dipped into the marinade.
  14. 8 Appetizer Servings
  15. 302 Calories, 27.7g Protein, 18.6g Fat, 4.9g Carbs, 1.2g Fiber, 3.7g Net Carbs
  16. 4 Dinner Servings
  17. 550 Calories, 52.7g Protein, 33.2g Fat 7.6g Carbs 1.8g Fiber, 5.8g Net Carbs
Notes
  1. If your pieces end up weighing more than a lb. add 1-2 minutes per cooking cycle. As I said, you do not want to over cook it.
  2. I bought a 4 lb. roast as I wanted to try some other different things with it. If you buy about 7"-8" of whole roast and cut it in half you should be good to go.
  3. If you do it carefully, cooking the meat should work well on an outside BBQ grill.
  4. This is another great communal dining experience.
  5. Do not attempt to use a Pork Tenderloin as it would cook far to quickly to get a char and would end up like shoe leather. My opinion is that the loin is the perfect meat.
  6. Please DO NOT try to cook the pork loin whole-it will not work-it needs to be cut into the 2 pieces.
  7. Nutritionals include everything seen.
  8. Geez Louise, this is such good eats.
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Low Carb Bulgogi

Low Carb BulgogiLow Carb BulgogiLow Carb BulgogiLow Carb Bulgogi. Bulgogi is a rather sweet & spicy Korean dish and a favorite among restaurant goers.  The good news is you can have it both low carb and sweet.  It is fried in a blitzing hot pan and perfect for cast iron either in the kitchen or on the grill.  It is prepped quickly and cooked very quickly so is ideal for the busy cook.  Bulgogi is often referred to as a Korean BBQ but to my mind it is not.  The meat used should be a high quality nearly slivered, if not shaved steak and I hope you can see the slicing I did in the picture.  It’s less than ⅛”  thick which is perfect.  Now don’t attempt to cut any thawed steak as it WILL NOT WORK.  In order to slice meat thinly, it needs to be almost frozen and after slicing let it come to room temperature, especially for low carb bulgogi since you will be frying it very quickly.  The idea is to still have crunchy veggies when you are finished cooking it.

I have included vegetables into mine and I used top of the line meat with Beef Tenderloin.  To make this low carb bulgogi more or less spicy, use more or less chili garlic sauce which I neglected to include in the picture as I though garlic and red pepper flakes would be enough. Oops, wrong.

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.

Bulgogi
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Ingredients
  1. 1-1¼ Lb Beef Tenderloin Or Other Quality Steak Meat Very Thinly Sliced (Nearly Shaved)
  2. 1 Medium Red Pepper Thinly Sliced (Cut Into 1½” Bite Size Pieces)
  3. 1 Small Onion Thinly Sliced (Julienned)
  4. ⅓ C Just Like Sugar Brown***
  5. 1 T Crushed Garlic
  6. ¼ C Tamari Sauce
  7. 2 T Water
  8. 2 T Olive Oil (Divided)
  9. 1 t Powdered Ginger
  10. 1 T Chili Garlic Paste
  11. ½ t Red Pepper Flakes
  12. ½ C Green Onion Tops Cut Into 1” Pieces
  13. ¼ C Thinly Sliced Green Onion Tops (Garnish)
  14. 1 T Sesame Seeds (Garnish)
Instructions
  1. Combine all ingredients (except garnish & 1 T olive oil) into a medium bowl, mix thoroughly, and allow to sit on counter for at least 1 hour and longer if wanted, tossing occasionally. You want it all at room temperature.
  2. Drain well, reserving liquid.
  3. Heat large pan to hot, drizzling in a bit of olive oil, and add about ¼-⅓ of mix. Fry each batch very quickly, reserve, bring pan back to hot, and add next batch until finished.
  4. Add back drained juices and cooking very quickly, bring to temperature and pour over meat.
  5. Serve immediately.
  6. 4 Servings
  7. 451 Calories, 30.4g Protein, 33.3g Fat, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs
Notes
  1. You will need to do this in batches about ¼-⅓ at a time as the idea is to cook it very quickly in a blazing hot pan.
  2. If possible have your butcher cut your meat for you.
  3. Serve on a large platter with green onions and sesame seeds on top for a communal affair.
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Low Carb Seafood Chowder

Low Carb Seafood ChowderLow Carb Seafood ChowderLow Carb Seafood Chowder.  I don’t have any idea how many 1,000’s of gallons of soup I have made and served over the last nearly 50 years but I know it has been a lot and each time I make anything, no matter what it is, I try to do it better than the last time.  This low carb fish chowder is not only very easy to make, it has tons of flavor.  One of the truly wonderful things about low carb cooking, and again at least for me, is the opportunity to make so many different, yet familiar dishes.  In my high carby soup days creamed soups were made with the same ole crappy oils & flour roux and it kind of dulled the flavors of things.  Now, using water and heavy cream, lard, duck fat, & bacon grease the flavors are allowed to shine. Yes, they have herbs and spices but not so much is necessary with the actual flavors of real foods coming through.

Had a Twitter friend ask the other day what people thought about opening a low carb food truck.  Personally I like the idea and if I were younger I might try it myself but…I don’t think I would use any terms like low carb or sugarfree or healthy or any of the catch words we use today.  I think I would just let the food speak for itself and it sinks or swims on it’s own.  I believe the quality of the food would be recognized and word would get around.  Portland, OR is foodie town central and people may not exactly recognize what you are doing but they know what they like and at least the people I know, like the food I fix for them (assuming they aren’t lying to me which may be the case) but, they keep coming back for more.  (Gluttons For Punishment)?

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

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

Seafood Chowder
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Ingredients
  1. 1-1¼ Lb Mixed Seafood (Scallops, Shrimp, Tilapia, And Crab All Work Well)
  2. 3 C Daikon Radish Cut To Small Bite Size
  3. 4 Strips Cooked Crumbled Bacon (Reserve ¼ C Fat)
  4. ½ Small Onion Finely Diced
  5. 1-2 Stalks Finely Diced Celery
  6. 2 C Water (Or Clam Juice If You Have It)
  7. 2 C Heavy Cream
  8. ⅓ C Sherry
  9. 1 T Chicken Base
  10. Pepper To Taste
  11. Chives, Parsley, Or Green Onions To Garnish (Or Not)
Instructions
  1. Peel and cut daikon radish, put into about 2½ C water, cover and simmer 30 minutes or until tender. Just let sit until ready to put soup together.
  2. Cut seafood to small bite size pieces.
  3. Saute bacon, set aside, reserving ¼ cup.
  4. Saute celery and onions in reserved bacon fat until tender.
  5. Put above cooked ingredients (thats's everything except the seafood) into a 3-4qt. sauce pan, add radish & rest of ingredients, bring to low simmer until slightly thickened.
  6. Add seafood & heat until just cooked and it only takes a couple of minutes.
  7. Freshly ground pepper to taste.
  8. Garnish.
  9. 8 Servings
  10. 385 Calories, 23.0g Protein, 27.2g Fat, 3.3g Carbs, 1.1g Fiber, 2.2g Net Carbs
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Low Carb Strawberry Salsa

Low Carb Strawberry SalsaLow Carb Strawberry SalsaLow Carb Strawberry Salsa.  I personally think salsa or a good Pico de Gallo of any kind, in small amounts can enhance any number of dishes.  They almost always have cilantro and jalapeno peppers and what could really go wrong?  Nothing, and it’s true of this low carb strawberry salsa too.  This is as easy to make as it looks and can be in the fridge or on the table in about 5 minutes…10 tops if you’re interrupted though I do like to refrigerate mine a bit. The most time will be spent hulling and cutting the strawberries.  If you opt to refrigerate it, the juices will come out just a little which is something I like so this is definitely a personal decision.

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

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

Strawberry Salsa
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Ingredients
  1. 2 C Chopped Strawberries (Or A Little Over A Pint)
  2. ¼ C Diced Red Onion
  3. ¼ C Minced Cilantro
  4. 2 T Green Onion Tops
  5. 1 Minced Jalapeno Pepper
  6. 2 T Lime Juice
  7. 1 T Olive Oil
  8. Pinch Salt
Instructions
  1. Dice, mince, and cut all ingredients and mix thoroughly with olive oil.
  2. Refrigerate for at least a couple of hours (or not) and dig in.
  3. 6 Servings
  4. 44 Calories, .9g Protein, 2.5g Fat, 5.5g Carbs, 1.9g Fiber, 3.6g Net Carbs
Notes
  1. If you think you need it sweeter (and you shouldn't) add 1 drop EZSweetz.
  2. I use jarred jalapenos and stick scissors into it to cut them. This way I keep the juice off my hands.
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Low Carb Peking Duck

Low Carb Peking DuckLow Carb Peking DuckKeto Peking DuckLow Carb Peking DuckLow Carb Peking Duck. This may be a little repetitious as some of it is shown in the Hoisin Sauce recipe but I thought I would walk you through this utterly delicious and addictive low carb meal. If you really want something spectacular to wow dinner guests this low carb Peking duck is the meal to serve and the good news is; you can use a larger roast chicken which will more than likely serve 6 people and is less expensive than duck.  You will be able to feed 4 people with one large duck so plan accordingly. I am also adding the Hoisin Sauce recipe below so you have it all in one place.

Low Carb Peking Duck is a guest do-it-yourself meal once the meat is separated from the bone, cut into smaller pieces and put on a platter in the center of the table.  Same with the lettuce, green onions, and same with the hoisin sauce so yes, there is a little prep for the cook and the good news is; then you can sit down and eat with everyone else.  Since this is a Chinese dish I might suggest serving the Bok Choy Cucumber Salad with your meal and that should probably be all you need.  Dessert would be optional but you will get a bit of sweetness with the duck and the salad.  Also want to note that the skin should be cut into small pieces as a little should go into each wrap or taco.  Each is made kind of one or two at at time.  It can be made into a small open-ended package or left totally open to hold like a taco so you will at least have to show people once and then leave them to their own devices.

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.

Peking Duck
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Ingredients
  1. 1 Large Duck
  2. 2 C Sliced Green Onion Tops
  3. 1 Head Butter Lettuce Leaves
Hoisin Sauce
  1. ¼ C Tamari
  2. 2½ T Just Like Sugar Brown***
  3. 3 T Smooth Peanut Butter
  4. 1 T Tahini
  5. 1 T Rice Wine Vinegar (Sugar-Free)
  6. ½ t Chili Garlic Sauce
  7. ¼ t Crushed Garlic
  8. ¼ t Five Spice Powder
  9. ¼ t Crushed & Ground Fermented Black Beans To A Powder (I Did Mine In The Mortar & Pestle & Then In The Spice Grinder With The 5 Spice Powder-Much Faster)
Instructions
  1. Thaw duck, cut out the backbone, and flatten to butterfly.
  2. Place duck on a foil lined sheet pan and let sit on counter, uncovered, for 3½-4 hours.
  3. Heat oven to 350° and put duck into oven for about 2-2½ hours or until skin is quite crispy. You will get lots of fat and for Pete's sake save it to use for frying. It is the best fat ever.
  4. Let duck sit on counter until you can just barely touch and begin to deal with de-boning it.
  5. Cut in half and then into quarters. Carefully take breast meat off bones, keeping in one piece if possible. Bone the thighs and legs, keeping all the skin. Slice the breasts into ½" pieces with skin left on each slice. Arrange meat and lettuce on a platter with onions and hoisin sauce to the side.
  6. Lay out one lettuce leaf, smear with hoisin, sprinkle with green onions, top with a small amount of duck and including a small piece of skin. Easiest way to eat this little packages of wonder is to fold like a burrito. If you don't fill them too full they are easy and fun to eat. I got 24 usable leaves (some a bit smaller) so each person should get 5-6 Peking Duck taco wraps.
  7. 4 Servings
  8. 470 Calories, 26.3g Protein, 36.1g Fat, 8.1g Carbs, 4.6g Fiber, 3.5g Net Carbs
Notes
  1. Nutritionals include 4 oz. duck with skin and yes, even the lettuce & green onions have a few carbs in them.
  2. If you decide to use a roast chicken double the hoisin sauce recipe and you will need two heads of butter lettuce.
  3. Don't forget, there is additional meat (no skin) on the wings so get that too.
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Keto Nut Porridge

Keto Nut PorridgeKeto Nut PorridgeKeto Nut PorridgeKeto Nut PorridgeKeto Nut Porridge.  I have made and eaten this from time to time and really, I should eat more of it but the problem is, I have so many things I should eat more of.  This keto nut porridge is definitely different in that it has no almond flour and no coconut flour. I guess the closest thing I can think to compare it with is cream of wheat, malt-o-meal, and maybe even oatmeal. It can be finished in a multitude of ways, and I have tried to show several of them.  I think the secret is the way it is finished and…though it has no coconut flour, it has the divine essence of coconut via the dried desiccated coconut in it. The ways in which this cereal can be made and sweetened are probably infinite and these are 4 ways I make it:  1). With 40% Heavy Cream 2). With 2 T Heavy Cream & 1 drop of EZ-Sweetz 3). 2 T Yogurt & Berries 4).  ½ T Just Like Sugar Brown, 1T Butter, & 2 T 40% Heavy Cream or Coconut Milk.  After that, you can probably come up with your own combinations and any one of my combos end up LCHF and yes, this keto nut porridge cereal is both good and fast just plain too.  When I was a kid I loved oatmeal with butter, brown sugar and a little milk so #4) is definitely my favorite but for variation, I eat it every way listed.

I have just made a(nother) batch of this divine cereal and this time I toasted my nuts. What a difference in taste.  The first thing that hit me was the smell I got after adding the hot water and in just continued until I was finished eating it.  I don’t necessarily advocate toasting the nuts as if you are not careful, you can toast them too much and let’s face it, nuts are expensive enough so in my world, burning them is a no-no.  Anyway, it’s just one more option and it really is good.  So, the first row of pics is the untoasted and the second row is toasted.  Both are terrific.

I am giving this recipe as a single unsweetened serving so you can try it once and if you love it (you will) I have also given you a recipe for about 24-25 servings.  If you want to feed your children a healthy stick-with-you until noon breakfast, this is what you will want to give them and probably best to make it in bulk. Better not to tell the keto police cause they would have a cow.  And then again for kids, you can add a bit of maple syrup or honey and more fruit if wanted. For you keto~lowcarb adults, if you like maple you might try this Sugar-Free Maple Syrup.

Bulk Nut Sources: Walnut Meal Nuts or Oh Nuts and if you are a serious buyer Honeyville.  Bulk Nut Sources: Pecan Meal Guildry Organic Farms or BarryFarm.

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.

Nut Porridge
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1 Serving
  1. 2 T Desiccated Coconut
  2. 1½ T Ground Walnuts (Toasted Is Best Or Not)
  3. 1½ T Ground Pecans (Toasted Is Best Or Not)
  4. 1 T Ground Flaxseed Meal (Doesn't Matter What Color And I Used Golden)
  5. ¼ t Ground Chia Seed
  6. ⅛ t Cinnamon Powder
  7. ⅓ C Hot Water
24-25 Servings
  1. 2¼ C Desiccated Coconut
  2. 1¾ C Ground Walnuts (Toasted Is Best Or Not)
  3. 1¾ C Ground Pecans (Toasted Is Best Or Not)
  4. 1 C+2 T Flaxseed Meal
  5. 1 T Ground Chia Seed
  6. 2½ t Cinnamon Powder
Instructions
  1. Dump nuts, ground chia seeds, flaxseed meal and cinnamon into processor and give it 10-12 pulses to break up the larger nuts. Now give it 10-12 longer pulses and check the consistency. If the nut pieces are still too large continue longer pulses until quite fine. The secret to not turning your nuts into butter is to put them in the processor with the ingredients listed.
  2. Put into large mixing bowl and bend in the coconut, stirring until well incorporated.
  3. Measure ⅓ C dry mix, put into a cereal bowl large enough to add anything additional you may wish, add ⅓ C HOT water, stir well and allow to sit 3-4 minutes. It will thicken.
  4. 1 Serving
  5. 174 Calories, 3.1g Protein, 12.1g Fat, 4.1g Carbs, 3.2g Fiber, .9g Net Carbs
Notes
  1. Each one serving is equal to ⅓ C of cereal and ⅓ C HOT water so if you end up making it in bulk that's the ratio you use per one serving.
  2. If you make this in bulk you can buy ground pecans and ground walnuts in 1 lb. bags which seems the easiest way to go. If purchased this way I would keep the nuts frozen before and after each use because as we know, the oils in nuts will go rancid after a while. There should be approx. 3½ C per 1 lb. nuts.
  3. If wanted add a little more cinnamon.
  4. With any size family at all making this in bulk is the only way to go. Put into appropriate sized container, cover, and enjoy anytime. I guarantee you, it won't last very long.
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Low Carb Hoisin Sauce

Low Carb Hoisin SauceLow Carb Hoisin SauceLow Carb Hoisin Sauce.  For more years than I almost care to admit I ate a LOT of Peking Duck.  It’s a very simple dish to make and I was seriously addicted to the whole combination of roast duck, hoisin sauce, & green onions all wrapped inside a Mandarin pancake.  If you have ever had Moo Shu Pork, which you probably have, it is also made with hoisin sauce.  I made it all from scratch, including the Mandarin pancakes and excepting the Koon Chun brand hoisin sauce, which I bought in HUGE cans.  The really nice thing about that sauce is that it didn’t need to be refrigerated…ever. Now, there is hoisin and there is real hoisin and Koon Chun hoisin is considered THE best and used in most restaurants. It has been so many years, even before my diabetes diagnosis, since I have eaten Peking duck that all I have is a vague memory of it.  Besides loving it I remember it as rather sweet, very smoother, dark and somewhat thick.  I’ve not made it a secret that I make and eat a lot of roast duck.  Not only do I love the duck, I also get about 2 cups of duck fat gold which I use to sauté things with and it is by far my favorite fat flavor. One other dish I serve this sauce with is Crispy Pork Belly and it does not take much. A little dab will do ya.

So, by making this sugar-free low carb hoisin sauce I am going to be able to have my beloved Peking Duck (minus the pancakes and who needs them anyway) for the first time in many, years. Whoopee. Given my memory, the sauce is not as dark as the Kung Chun in looks but for taste? NAILED IT.  Oh Yeah, it is danged near perfect. First I’m going to try it with just duck, green onions, and sauce and the next time maybe using butter lettuce as a wrap.  I got so excited about this I went back to the grocery store and got myself a head of butter lettuce so, it’s now in the picture.  I could go on and on about my love of duck but I’ll leave it alone for now.  Next thing up will be a recipe for Peking Duck and it is easy, easy.  I do, probably, have a top 10 favorite meals and Peking Duck is maybe number 2 or 3.  I think my favorite might still be Stuffed Shrimp.  Another wonderful dinner/appetizer you can make with this hoisin sauce as an ingredient is Chinese BBQ Pork Loin-Oh Lordy, it is so good.

If you are so inclined, there may be an easier product to use Fermented Black Bean Powder. I googled the term and this is all I could find.  If it is real, it would make hoisin sauce so much easier but since I ground my own fermented beans I have a nice stash now so I have not tried it. You should be able to buy salted fermented black beans in any Asian market.

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.

Hoisin Sauce
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Ingredients
  1. ¼ C Tamari
  2. 2 ½ T Just Like Sugar Brown***
  3. 3 T Smooth Peanut Butter (No Salt No Sugar Added)
  4. 1 T Tahini
  5. 1 T Rice Wine Vinegar (Sugar-Free)
  6. ½ t Chili Garlic Sauce
  7. ¼ t Crushed Garlic
  8. ¼ t Five Spice Powder
  9. ¼ t Crushed Fermented Black Beans (I Did Mine In The Mortar & Pestle & Then In The Spice Grinder With The 5 Spice Powder-Much Faster)
Instructions
  1. Put all ingredients into a small bowl, mix well and refrigerate. It will seem thin and will thicken as it sits and then even more after refrigeration.
  2. 4 Servings
  3. 110 Calories, 5.3g Protein, 8.1g Fat, 4.3g Carbs, 1.4g Fiber, 2.9g Net Carbs
Notes
  1. Confession; I ALWAYS make a double batch of this.
  2. My sauce is a little lighter in color because of the absence of molasses and it has tiny chunks of peanuts because though I grind my own peanut butter, it is not really that smooth. I have & use molasses in small quantities on occasion but I didn’t want any added carbs.
  3. Sauce is best made a day or so ahead of time as all the tastes marry with time. It will also last nearly forever in the fridge but once you've had it-you'll just want more of it.
  4. As you are making and tasting your sauce, and if it tastes salty to you, remember that it should be going with totally unsalted items which are then also spiced by the sauce. If it still seems too salty then use a lighter sodium tamari or soy sauce.
  5. This sauce is certainly not limited to only duck. It can of course be used with roast chicken, pork, and in stir fries, of any strip.
  6. Hoisin will darken and tighten a little in the fridge so bring it to room temperature before using.
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Low Carb Kimchi Daikon Radish Soup

Low Carb Kimchi Daikon Radish SoupLow Carb Kimchi Daikon Radish SoupLow Carb Kimchi Daikon Radish Soup.  Now here is a healthy little soup number if ever there was one.  I use daikon radish in so many things I can hardly begin to name them but here are just a few:  Daikon Radish Dill Pickle Egg Potato SaladDaikon Clam ChowderDaikon Radish Hasselback Potatoes, and as you can see, I use them in place of potatoes all the time.  If you are not familiar with this extremely versatile vegetable it’s time to begin the introduction.  There are no thickeners, no sugar and no grains in this soup and I hope you are pleasantly surprised by the ease in which it is made.  I’m thinking you might call it a “dump”, heat, and eat soup.  Kimchi is just about one of the healthiest foods on the planet as a leader of fermented probiotics.  I happen to be lucky to live close to a restaurant owned and run by a couple of Korean women. Long ago I used to eat there for breakfast once in a while but after looking at the Cameo Café Menu you can readily see why that had to stop.  But, I have always loved their kimchi which they make in-house, and is what I used for the soup. The short trip was worth it.

WildbrineI do have a recipe for Kimchi Chicken Thighs and when I was eating tons of kimchi I was buying (and still do from time to time) WildBrine brand which if you can get it, I think, is the best on the market.  I still try to do lots of research before I put something in my mouth.

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.

Kimchi Daikon Radish Soup
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Ingredients
  1. 8 Oz Daikon Radish Cut To Bite Size
  2. 1 C Kimchi (Juice Included And Cut To Bite Size)
  3. 1 T+1 t Chicken Base
  4. 5 C Water
  5. 3 T Tamari Sauce
  6. 1 T Chili Garlic Sauce
  7. 1 T+1 t Crushed Garlic
  8. 2 t Powdered Ginger
  9. ½ C Green Onion Tops (Cut And Divided)
Instructions
  1. Put all ingredients except a reserved ¼ C green onions into medium size pan, bring to simmer , cover, and let cook for 30-40 minutes or until daikon radish is tender.
  2. Garnish soup with remaining green onions.
  3. 6 Servings
  4. 40 Calories, 3.0g Protein, 0.0g Fat 6.1g Carbs, 2.3g Fiber, 3.8g Net Carbs
Notes
  1. Pretty simple.
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Low Carb Mongolian Beef And Broccoli

Low Carb Mongolian Beef And BroccoliLow Carb Mongolian Beef And BroccoliLow Carb Mongolian Beef And BroccoliLow Carb Mongolian Beef And BroccoliLow Carb Mongolian Beef And Broccoli. Probably most every recipe you see involving a sauce of some kind in an Asian dish calls for cornstarch as the thickener and I don’t use cornstarch anymore to thicken anything.  But…I have a little trick (that a secret friend told me about long ago) that works like a charm and it’s in that little shaker in the last picture.  It’s a combination of ½ xanthan & ½ guar gum.  It takes very little to thicken a sauce, has nearly zero carbs and especially in the amounts we will be using.  The reason it’s in that little shaker is because you can control it so well and even for this it takes less than ¼ t for the whole recipe.

I blanch and freeze broccolini so I have it when I need it and yes, I  Clean My Own Beef Tenderloin so I always that that at my disposal too.  Both of these food items come in handy when making this very simple dish. I know you probably will not clean a whole tenderloin or even use broccolini but of course fresh broccoli works or a 10 oz package of frozen works too.  I don’t know if you can see it or not but I put my beef & broccolini over some cauliflower rice fried in a little butter & olive oil combo and it’s just peeking out in the front & lower right.

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.

Mongolian Beef And Broccoli
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Meat & Marinade
  1. 2 lbs Beef Tenderloin Thinly Sliced
  2. 3 T Water
  3. 1½ T Soy Sauce
  4. 1 T Sugar-Free Rice Wine Vinegar
Sauce
  1. ½ C Soy Sauce
  2. ⅔-1 C Beef Broth (Depending Whether You Plan To Use Anything Additionally Under Your Broccoli & Meat)
  3. ⅓ C Just Like Sugar Brown
  4. 3 T Oyster Sauce
  5. 3 T Crushed Garlic
  6. 1 T+1 t Powdered Ginger
  7. ¼ t Red Pepper Flakes
  8. ⅛-¼ t-Xanthan-Guar Gum Mix
Stir Fry
  1. ¼ C Olive Oil
  2. 1 Head Broccoli Cut Into Small Florets
  3. ½ C Green Onion Tops (Divided)
Meat & Marinade
  1. Bring meat to room temperature, lightly sprinkle with mixture of ½ xanthan & ½ guar gum. Mix thoroughly into wet ingredients & set aside.
Sauce
  1. Mix all ingredients. Start wth ⅛ t xanthan-guar mix and add more if needed at the end.
Stir Fry
  1. Heat oil to medium-hot and fry meat quickly. Set aside.
  2. Add broccoli and fry until just barely tender.
  3. Add sauce ingredients and heat until beginning to thicken.
  4. Add ¼ C green onions, add back meat and bring to temperature. If it needs more thickening power now is the time to add more and remembering is will also thicken as it begins to cool.
  5. 6 Servings
  6. 498 Calories, 34.2g Protein, 36.5g Fat 6.3g Carbs, 2.0g Fiber, 4.3g Net Carbs
Notes
  1. Don't overuse the xanthan-guar gum. You can always add more if needed.
  2. Slicing beef while still semi-frozen will make the job a LOT easier and allows for thinner slicing.
  3. As I said I put fried cauliflower rice under mine but use your imagination or just serve it plain with a side salad and/or another vegetable and you should be good to go.
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Low Carb Italian Coleslaw

Low Carb Italian ColeslawLow Carb Italian ColeslawLow Carb Italian Coleslaw. Most of my friends are pretty old now cause uh…I’m old.  An old friend of mine ask me to please witness her medical advanced directives and so, along with another old woman we know,  we took an afternoon to get this taken care of.  We ducked into some “food joint” that Libby knew of because she had not eaten lunch and wanted a tuna sandwich.  They had some coleslawy looking stuff in the case, I ask what it was, and the girl said it really didn’t have a name but they just called it Italian Coleslaw.  I asked if they made it, did it have sugar in it, and what else was in it and she told me yes they made it, no to sugar and that it had ham and salami-hence the name Italian Coleslaw. Well, it didn’t even taste like coleslaw let alone Italian.  Hard to explain but it was…tasteless…so…I set out to make my own because I liked the idea of it.  Since I live in a big city with many local butcher shops I knew I could get good ham and salami and I do know how to use spices so here ya go. Not only does it taste great, it is really easy to make and sugar-free.

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

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

Italian Coleslaw
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Ingredients
  1. 1 Small Cabbage Head Or About 1½-1¾ Lbs
  2. 8 Oz Good Quality Ham Shaved (If You Can Get It)
  3. 8 Oz Good Quality Salami Shaved (If You Can Get It)
  4. 1 C Mayonnaise+More As Needed
  5. 2½-3 t Finely Ground Italian Herbs+(More To Taste)
  6. ¼ t Salt+(More To Taste)
  7. ¼ t Pepper =+(More To Taste)
Instructions
  1. Shred cabbage as finely as possible and a mandoline is perfect for the job.
  2. Dice ham and salami into smaller than bite size pieces.
  3. Mix salt, pepper, and Italian herbs into mayo.
  4. Mix ham & salami into cabbage and dress with mayo, mixing well.
  5. 12 Servings
  6. 215 Calories, 10.5g Protein, 18.4g Fat, 3.6g Carbs, 1.8g Fiber, 1.8g Net Carbs
  7. 10 Servings
  8. 258 Calories, 12.6g Protein, 22.1g Fat, 4.3g Carbs, 2.2g Fiber, 2.1g Net Carbs
Notes
  1. As this sits in the fridge the mayo will soak into it so you might need more than you think.
  2. This will very much taste Italian.
  3. If you opt to use any precut meats that are not shaved, then cut your pieces into smaller that bite-size.
  4. Notice the fat surrounding the ham and in the salami. It all went into the coleslaw which gives it a great mouthfeel.
  5. If wanted please, make adjustments to meats, herbs etc. and make it your own.
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Low Carb German Red Cabbage

Low Carb German Red CabbageLow Carb German Red CabbageLow Carb German Red CabbageLow Carb German Red CabbageLow Carb German Red Cabbage.  When I was a kid my mom made German red cabbage for us every once in a while because it went so well with schnitzels like pork and veal but somewhere along the line the veal (baby cows) police got a hold of the market and it is almost impossible to find veal anymore-hence calves liver which we had a lot of too.  I hated liver as a kid but certainly learned to love it and still do if I can get it.  As far as I’m concerned, a German meal of low carb Veal/Pork/Chicken/ Schnitzel ala Holstein, Beef Rouladen, or Pork Schnitzel coupled with Spaetzle & this red cabbage recipe is one of those perfect low carb meals, and you can get all the recipes on this site.  Happy German Eating.

You know, sometimes you coulda had a V-8 but this time I caught it in time.  Not only do I eat raw jicama as a side snack to dinner, I use it in all kinds of other things.  It is terrific as any dip partner Creamy Smooth Guacamole and fabulous in salads like Brussels Sprouts Jicama Salad and Jicama Strawberry Cucumber Salad. and even Saucy Crunchy Peanut Salad.  It is one of the best crudité veggies for dips that I know. I pretty much always either have one on the counter or cut up in the fridge so…while I bought the apple specifically to make this cabbage dish I scrapped it after seeing the jicama sitting there.  I already had the group picture and just added the jicama pics.  A couple of the wonderful things regarding jicama are; they have the texture of apples, a slight sweetness of their own, about ⅓ the carbs of an apple, and enough fiber to choke a dog it that’s what you want.  Bottom line: I scratched the apple in the picture and used my jicama instead and now 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.

German Red Cabbage
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Ingredients
  1. 1¼ -1½ Lbs Red Cabbage Thinly Sliced
  2. 3-4 C Grated Jicama
  3. 1 Medium Onion (Julienned Or Chopped)
  4. ¼ C Butter
  5. ½-¾ Cup Water
  6. ⅓ C Red Wine Vinegar
  7. 2-3 T Just Like Sugar (Or To Taste)
  8. 1½ t Chicken Base
  9. 1 t Salt
  10. ¼ t Ground Clove Powder
  11. 6 Smashed Juniper Berries
Instructions
  1. You are going to need a large pot to begin with so if you have a Dutch oven it’s perfect. The cabbage will cook down but until it does…
  2. Melt butter and cook onions 6-8 minutes until just beginning to color yellow.
  3. Turn to low, add rest of ingredients except cabbage & mix well.
  4. Add cabbage, stir as best you can, cover and simmer, stirring every once in a while for about an hour or until cabbage is tender.
  5. Taste and correct any seasoning.
  6. 8 Servings
  7. 90 Calories, 1.5g Protein, 5.9g Fat, 9.2g Carbs, 3.3g Fiber, 5.9g Net Carbs
Notes
  1. I absolutely guarantee no one will never know you subbed jicama for apple.
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