Tag Archives: sugarfree recipe

Low Carb Crustless Cheesecake Pumpkin Pie

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Italian Parmesan Garlic Wings
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Ingredients
  1. 3 Lbs Split Chicken Wings
Dry Ingredients
  1. 1 T Dried Basil
  2. 1 T Garlic Powder
  3. 1 T Dried Thyme
  4. 1 T Dried Oregano
  5. 1 T Dried Rosemary
  6. 1 T Dried Marjoram
  7. 1½ t Black Pepper
  8. 1½ t Salt
  9. ½ t Red Pepper Flakes
Finishing Ingredients
  1. ½ C Olive Oil
  2. 2 T Parmesan Cheese
  3. 1 T Crushed Garlic
Instructions
  1. Bring chicken wings to room temperature.
  2. Preheat oven to 425° .
  3. Line wings on a sheet pan(s) (on a Silpat if you have one) and put into hot oven.
  4. Bake 40-45 minutes.
  5. Combine all dried herbs & spices.
  6. When ready to serve wings combine 1 T spice blend, 1 T crushed garlic (or more to taste) with ½ C olive oil and 2 T Parmesan cheese, mix well, and put into a large bowl. Put wings into bowl and mix well-making sure all wings are well coated.
  7. 8 Servings As Appetizer
  8. 350 Calories, 21.4g Protein, 29.4g Fat, .7g Carbs, 0.0g Fiber, .7g Net Carbs
  9. 4 Servings As Dinner
  10. 702 Calories, 42.7g Protein, 58.8g Fat, 1.5g Carbs, 0.1g Fiber, 1.4g Net Carbs
Notes
  1. You WILL NOT use all the herb mix as the recipe makes quite a bit. Just save herbs and spices in a small jar and when you next want them, you have them.
  2. If you want to test before making the full recipe (you'll be sorry) use 1 t of each herb and ½ t each salt & pepper with a pinch of red pepper flakes
  3. Makes a great salad dressing.
  4. Lots of fat and nearly zero carbs.
  5. This is a very garlicky so enjoy it with good friends.
  6. I guarantee the dry mix ingredients are FAR superior to a packaged mix and yours will have zero sugar in it.
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Low Carb Mint Caper Sauce

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

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

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

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

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

 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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