Tag Archives: sugarfree

Keto~LowCarb Crêpes

Low Carb Crepes

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

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

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

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

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

Keto Eggplant Mushroom Lasagna

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Keto Brown Sugar CookiesKeto Brown Sugar Cookies. Yep, and they are so easy too. Tons of butter to sooth any savage beast and They. Are. Huge. To be more exacting they are over 4″ huge so one is plenty enough after a good low carb dinner. A while ago I did a recipe for Giant Ginger Cookies and this is just kind of a sister-cookie. When baked, and after sitting, these keto brown sugar cookies have kind of a soft-crunchy texture but, that’s if you get people to leave alone long enough to actually sit.

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

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

Brown Sugar Cookies
Print
Ingredients
  1. 2¼ C Carbalose Flour***
  2. 3 Sticks Butter
  3. 1 C Just Like Sugar Brown***
  4. 30 Drops Liquid Sucralose***
  5. 2 Eggs
  6. 1 T Vanilla Extract
  7. ⅓ C Just Like Sugar Brown*** Additional for sprinkling on top.
Instructions
  1. Preheat oven to 350° .
  2. Mix eggs, vanilla extract and Sucralose.
  3. In large bowl cream butter, then add and beat in egg mixture.
  4. Slowly add 1 C Just Like Sugar Brown.
  5. Slowly add in flour. Mixture should be a very thick dough.
  6. With a ¼ C scoop place 8 balls onto a parchment lined baking sheet and with your fingers, press each ball to flatten a bit.
  7. Generously sprinkle on more sugar and press with a flat surface to about 4" and it's the sugar that keeps them from sticking to whatever you use for the final flattening. I use, of all things, my meat pounder but whatever trips your trigger.
  8. Bake 18-20 minutes or until just beginning to brown at the edges.
  9. Repeat for last 8 cookies.
  10. Allow cookies to cool on sheets.
  11. 16 Servings 85% Fat
  12. 206 Calories, 5.3g Protein, 19.4g Fat, 6.9g Carbs, 4.1g Fiber, 2.8g Net Carbs
Notes
  1. I have a very large baking sheet that fits all the cookies at once but since you may not, it's why you either need 2 sheet pans or to repeat the process for all your cookies.
  2. Yes, they freeze very well, I wrap mine individually, and thawing is a snap.
  3. The dough will be fine if you are doing the cookies in two batches and they do not have leavening in them except for the eggs.
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Keto Crepes Suzette

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

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

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

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

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

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

All Things Carbalose Flour.  When I started posting recipes I thought I would just post the recipe for bread up and then realized I use the flour and bread for so many things that I would just make the whole category All Things Carbalose and that use Carbalose in one way or another.  I hadn’t realized there were so many until I started posting recipes. The flour may be purchased at Netrition.com There are 14 cups per 3 lb. bag so order accordingly. All recipes listed below.

I have found this flour to be a godsend for low carbers and diabetics like myself.  The problems with the flour as I see them are:  1.) that there have not been many recipes for it and you cannot get them from Tova Industries, 2.) for many people including myself, it tastes very bitter, (this bitterness is corrected for in the bread-hence for all its uses) and lastly 3.) it is relatively expensive. There are tons of recipes for CarbQuik but not for the flour itself and because of its cost, a legitimate low carb bakery would have a tough time selling bread at around 10.00 a loaf.

I DO NOT use Carbquik for any of these recipes, so please do not confuse the two products.

So, the recipes listed below are still in the various and appropriate sections of all the low carb recipes but for convenience sake they are all listed here too.  All nutritionals are listed below the bread recipe as well as with all respective recipes.

See All Flour Recipes with pictures & links on Pinterest at Diabetic Chef’s Recipes 

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

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

 

Low Carb Oddballs

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

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

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

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

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

Low Carb Desserts

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

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

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

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

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

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

Low Carb Dinners

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

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

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

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

Low Carb Sauces & Dips

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

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

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

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

Low Carb Vegetables

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

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

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

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

LowCarb Salads & Dressings

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

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

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

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

Low Carb Soups

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

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

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

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

Low Carb Appetizers

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

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

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

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

ZeroCarb Spicy Chinese Mustard

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Keto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey Bread.  It’s been a whirlwind of recipes since I came up with Keto Rum Caramel Sauce.  and this will probably be the last recipe for more than a couple of reasons but have given you enough to branch out and come up with your own.  I have had this recipe for keto monkey bread on the drawing board for about 5-6 months.  It’s not that I’m not busy because I am, but one would think that with all the other new Carbalose Flour dessert recipes I have done recently, that I should have done this before now.  Every once in a while I have to hit myself in the head and say oops, I coulda had a V-8.  This is one of those times.  My problem was getting the nut mixture in between the little dough balls and of course it really turned out not to be a problem at all.  Several months ago I did a recipe for Rich Rum Sticky Buns and this keto monkey bread uses nearly identical ingredients (a bit more butter) and just put together a little differently.  So stop monkeying around and get to makin.  I have shown the keto monkey bread on a couple of plates but the idea is really to individually pull each ball by hand and eat it.  Incredibly, it is not sticky, yes it is messy, and your kids will love eating it with their fingers.  I personally think about 4 balls is plenty enough as they are filled with so much fat but…that is up to you. Really easy to eat and very easy to overeat because of the oh-so-high fat content.

That sweet little 8″ angel food cake pan is something I have had for 45-50 years so keep that in mind when choosing your cake pan size.  I have found one by Chef Made with a removable bottom on Amazon for 18.99 and here is one made by Fat Daddio also on Amazon for 15.99.

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.

Monkey Bread
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Caramel Topping
  1. ¼ C Butter
  2. ¼ C Heavy Cream
  3. 2 T Sugarfree Maple Syrup***
  4. 1 T Rum
  5. ½ t Vanilla Extract
  6. 6 T Just Like Sugar Brown***
  7. ⅔ C Un-Toasted Pecans (To Be Used Later)
  8. 1 t Butter (To Be Used Later)
Nut Filling
  1. ½ C Pecans
  2. ¼ C Just Like Sugar Brown***
  3. 1½ t Cinnamon
  4. 6 T Melted Butter (To Be Used Later)
Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ½ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 1 Large Beaten Egg
  10. 2 T Heavy Cream
  11. 2 T Refined Coconut Oil (Un-Refined Is OK Too But Will Add What I Consider Too Much Coconut Flavor).
  12. 12 Drops Liquid Sucralose***
  13. ⅓ C Warm Water + More As/If Needed 1 T At A Time
  14. 1½ T Yeast
  15. ½ t Sugar
  16. 1 t Orange Extract (This Is An Important Essential Ingredient)
  17. 1 t Butter (To Grease Bottom Of Pan)
Caramel Topping
  1. This can and should be made a day or two in advance (for time’s sake). Be sure to hide it in the fridge or someone will get into it. Bring to room temperature the day of final assembly.
  2. In a small sauce pan barely, and I mean barely, melt butter, take off heat, add heavy cream, syrup, rum & vanilla.
  3. Begin mixing in Just Like Sugar 2 T at a time until all is incorporated.
  4. Bring to very slow simmer, stirring occasionally and cook for about 15-18 minutes. It will begin to darken and get a little thicker. The idea is to have an overall bit of bubbling for the total cooking period.
  5. The color will start out very light, get darker with cooking, and then lighten again.
  6. Cool to warm.
Nut Filling
  1. Put pecans, cinnamon, and just Like Sugar in small processor and grind until nuts are finely ground. Set aside. This can also be done a day or two ahead of assembly and trust me, it’s easier. I do mine the night before and it only takes a couple of minutes at most to do.
Dough
  1. Put first 6 ingredients in processor.
  2. Add 2 T warm water to flaxseed meal for 10 minutes, add to dry ingredients and pulse to mix.
  3. Bloom yeast with sugar in warm water for 10 minutes.
  4. Add Sucralose, orange extract, and melted coconut oil to top of bloomed yeast.
  5. Beat egg and add cream.
  6. Add egg mixture to bloomed yeast mixture.
  7. Start processor, add liquids, and process for 1-2 minutes or so.
  8. If needed, add more water 1-2 T at a time.
  9. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky to begin with and as you are cutting and forming dough to put into your pan it will then end up pretty much non-sticky. It's kind of like magic.
  10. Place dough in a small round pan, cover with film and let rise about 15 minutes.
Final Assembly
  1. Preheat oven to 350°.
  2. Begin bringing caramel sauce to room temperature and when ready, heat slightly until warm and slightly liquified.
  3. As lightly as is possible grease bottom of pan with 1 t butter. Evenly distribute ⅔ C un-toasted pecans (they will get roasty-toasty in the oven). Butter is to hold the pecans in place more than anything else as the monkey bread will slip out with no help after baking.
  4. Invert dough onto countertop (or your trusty Silpat is perfect), cut dough in half and them cut into 24 pieces. Repeat with second half of dough for a total of 48 pieces.
  5. As best you can roll into balls and they DO NOT need to be perfect. (See Picture)
  6. Place 24 dough balls in kind of a zigzag around the bottom and on top of the pecans. Sprinkle with ½ of the nut filling and then drizzle with ½ the melted butter. Repeat with last 24 dough balls, nut filling and butter.
  7. Cover and allow to rise for about 20 minutes.
  8. Place monkey bread in oven for 25-30 minutes.
  9. Invert onto serving plate with the pecans on top.
  10. Allow to cool for 8-10 minutes.
  11. Drizzle warmed caramel topping all over top & down the sides and voilà, it’s ready.
  12. 12 Servings
  13. 279 Calories, 6.6g Protein, 26.3g Fat, 9.3g Carbs, 5.7g Fiber, 3.6g Net Carbs
  14. 8 Servings
  15. 418 Calories, 9.9g Protein, 39.5g Fat, 14.0g Carbs, 8.6g Fiber, 5.4g Net Carbs
Notes
  1. 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.
  2. I do occasionally used EZ-Sweetz liquid Sucralose (and have for over 9 years with zero ill effects) 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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Keto Asian Chicken Drumsticks

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Keto Tomato Cucumber RoundsKeto Tomato Cucumber RoundsKeto Tomato Cucumber RoundsKeto Tomato Cucumber Rounds.  I don’t know if anyone who reads and/or uses the recipes on this site has noticed this or not, but I do not have any categories under breakfast or snacks and I have lots of recipes under AppetizersSalads, and a few others under Odd Balls.  I personally do not believe in eating snacks and I pretty much eat once a day at around 3:00-4:00 in the afternoon.  I have eaten this way most all my adult life and about the only things that have changed are the amounts and to a lesser extent, what I eat.  This recipe is one that I would put under appetizers but it is actually eaten all over the Mediterranean and Middle East nearly everyday for breakfast. Yes, there are a few variations but not too many.  They eat pita bread and certainly lots of cheese.  People use the spices shown in copious amounts for breakfast, lunch, and dinner.  I didn’t use olives because they are easier to eat with your fingers without them, and olives are always pretty much used as a scoop and conveyance vehicle for dips like hummus, real yogurt etc.  When I was in Dubai in 2010 I was introduced to this breakfast and have eaten and loved it ever since.  Me?  I eat mine as dinner-in a bowl-or…sometimes make it for dinner guests as shown-or…eat it as my salad.

These Keto Tomato Cucumber Rounds should be about 2-3 bites so be careful as you eat them because they are so good, you may end up like me, stuffing yourself with no room left for dinner. As an appetizer I would allow two rounds, as breakfast four rounds, as salad whatever you can get on the plate, and as dinner in a bowl, just pile it in there.  I try to take pictures before adding olive oil because it makes them so dark but rest assured…I do 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.

Mediterranean Tomato Cucumber Rounds
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Ingredients
  1. 2 Large Roma Tomatoes
  2. ½-¾ Cucumber
  3. ¼ C Labne (Or A Really Thick Yogurt)
  4. 1 t Mint
  5. 1 t Sumac
  6. 2 t Aleppo Pepper
  7. 2 t Za’atar
  8. 2 t Black Seed (Sativa)
  9. Salt
  10. 2-3 T Olive Oil
Instructions
  1. Slice each tomato into 8 ⅛” rounds trying to get 8 slices per tomato. Plate.
  2. Partially peel cucumber, slice into 16 rounds, spread top with 1 t labne and place on top of tomato.
  3. Lightly salt labne.
  4. Sprinkle with all spices then drizzle with olive oil.
  5. 8 Servings As Appetizer
  6. 48 Calories, .6g Protein, 3.9g Fat, 2.9g Carbs, 0.5g Fiber, 2.4g Net Carbs
  7. 4 Servings As Salad or Breakfast
  8. 97 Calories, 1.2g Protein, 7.8g Fat, 5.8g Carbs, .9g Fiber, 4.9g Net Carbs
Notes
  1. I don’t know how to tell you to use yogurt other than what I am showing. For the most part American yogurt, is too thin and watery so all I can say, you need a good quality thick high fat yogurt.
  2. Now, in Mediterranean and Middle East cuisine all of this would be drizzled copiously with olive oil and you may surely do this and it makes it a little less easy to eat with your fingers but hey, just lick you fingers.
  3. You serve this to anyone and they are going to KNOW they have had something different from what they have every had before.
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Asian Marinated Pork Chops

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

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

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

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

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

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

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

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

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

Keto Chili Lime ShrimpKeto Chili Lime ShrimpThai Chili Lime ShrimpKeto Chili Lime Shrimp.  I don’t know how good this looks to you but um the taste?  Ye Gads.  I am no longer able to travel as I used to but I am able to make and eat the foods of the world right in my own kitchen and this  lowcarb keto chili lime shrimp is a great example. I have chosen to add not only what I commonly have in my fridge, but flavors that also compliment this dish. Very easy to make and when in a time crunch this may be the dish for you.

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

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

Thai Chili Lime Shrimp
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Ingredients
  1. 1½ Lb Large Peeled & Deveined Shrimp (About 30-36 Depending On Size)
  2. ¼ C Lime Juice
  3. 2 T Tamari Sauce
  4. ¼ C Olive Oil
  5. 2 T Garlic Paste***
  6. 2 t Just Like Sugar Brown***
  7. 1½ t Thai Chili Garlic Sauce
  8. ½ t Cumin
  9. ⅛ t Red Pepper Flakes (A Pinch)
  10. 4 T Butter
  11. 6 Handfuls Arugula
  12. ½ C Chopped Fresh Cilantro
  13. ⅙ Sliced Lime As Garnish
Instructions
  1. Prepare shrimp.
  2. In a large bowl, whisk all ingredients except shrimp, butter, lettuce, and cilantro.
  3. No more than 10 minutes before cooking, add shrimp to marinade.
  4. Line bowl with arugula, surround with what ever you wish.
  5. Heat pan to medium high, cook shrimp until done, and it does not take long.
  6. Remove shrimp and place on arugula.
  7. Add marinade to pan just to heat then add cold butter 1 T at a time while swirling pan.
  8. Spoon shrimp with sauce, and garnish with cilantro & lime wedges.
  9. 6 Servings
  10. 218 Calories, 16.2g Protein, 17.8g Fat, 2.1g Carbs, 0.2g Fiber, 1.9g Net Carbs
Notes
  1. I made a smooth as silk avocado cream which is nothing more than avocado and salt done with my stick blender.
  2. I also pretty much always have Pickled Persian Cucumbers so I threw some of those in with some pickled jalapeno peppers.
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Low-Carb Ahi Tuna Bowls

Low-Carb Ahi Tuna BowlsLow-Carb Ahi Tuna BowlsLow-Carb Ahi Tuna Bowls.  This is another way to make Ahi Tuna Tartare but it’s a little faster and maybe a bit more traditional.  I have changed the sauce just because it is fun to have these wonderful low-carb ahi tuna bowls with different flavors but either way you are going to love it.

I was in the grocery store yesterday and as always, ahi tuna was expensive.  They also had plain ahi skewers for, are you ready for this, $12.00 per pound less than the steaks.  I don’t know about you but in my book that is a lot of money.  I asked what the deal was and was told the skewered meat comes in frozen and I am here to tell you that there in no difference in texture or taste between the two so I bought it skewered and cut it the same way I would cut a whole ahi steak and you can do the same. Not to plug Safeway but they also have one lb. packages of frozen ahi tuna and it was…drum roll please…$6.99. So it you divide that by 4 people it come to a scant $1.75 per person.  Don’t let anyone tell you that you can’t eat well on keto because this a perfect example of how you can.  There is scant prep work and these keto low-carb ahi tuna bowls can be on the table in about 45 minutes.  I have suggested and shown Keto Pickled Persian Cucumbers as one of the bowl accompaniments because they are so good but these bowls are a completely customizable dish and to be made the way you want 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.

Ahi Tuna Bowls
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Dressing
  1. ½ C Tamari Sauce
  2. ⅓ C Water (+ More If Wanted)
  3. 2 T Olive Oil
  4. 2 T White Vinegar
  5. 2 T Minced Green Onion Tops
  6. ½ t Crushed Garlic***
  7. ½ t Powdered Ginger
  8. ⅛ t Dried Chili Flakes
Bowl Ingredients
  1. 1 Lb. Ahi Tuna
  2. 6 C Arugula
  3. 1 Large Or 2 Small Avocados
  4. 2 Limes
  5. ½ C Coarsely Chopped Macadamia Nuts
  6. ½ C Chopped Cucumber
  7. ½ C Pickled Jalapeno Peppers
  8. ½ C Pickles Persian Cucumbers (Optional But Good)
  9. ½ C Small Diced Tomatoes
  10. ½ C Chopped Cilantro
  11. 2 t Sesame Seeds
Dressing
  1. Mix all ingredients and refrigerate until ready to use.
Bowl
  1. Chop and toast macadamia nuts. Set aside to cool.
  2. Cube tuna into small bite size pieces. (Ahi is usually comes sliced into 1" steaks or pieces which can be cut in half horizontally and then cubed).
  3. Put cubed tuna into small bowl and mix with 4 T of dressing. (refrigerate if not using immediately).
  4. Line bowl with a bed of lettuce.
  5. Cut avocado into small cubes.
  6. Arrange rest of ingredients around the bowl putting cilantro in center.
  7. Sprinkle tuna with sesame seeds and drizzle each bowl with rest of dressing.
  8. Cut limes into quarters and serve two per bowl to be squeezed as wanted.
  9. 4 Servings
  10. 472 Calories, 42.9g Protein, 26.8g Fat, 16.6g Carbs, 7.8g Fiber, 8.8g Net Carbs
Notes
  1. All ingredients listed are included in nutritionals.
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Keto Yellow Squash Soup

Keto Yellow Squash SoupKeto Yellow Squash SoupKeto Yellow Squash Soup.  Only in your dreams could you imagine such a delicious soup that is this easy. Throughout the summer I eat yellow squash in all kinds of ways and this is just yet another.  It is light and can be served cool, warmed or hot.  If served cool it is perfect for an outdoors picnic and it is filling because of the high fat content.  You will see ground pepper in the recipe but I actually prefer Aleppo pepper for many reasons, not the least of which because of its beautiful dark red color and if you ever get an opportunity to buy it-DO. It is that good and available in any Middle Eastern grocery.  Here in Portland, Oregon it is available in bulk so I can buy a pound anytime I want to.  Only use Amazon as a last, last, last resort.  They have a 2 oz. package for something like $10-$12 which is ridiculous.  So, if you want a terrific soup to eat in each season of the year, this keto yellow squash soup is for you.

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

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

Yellow Squash Soup
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Ingredients
  1. 1½ Lbs Roughly Chopped Yellow Squash
  2. 1 Medium Yellow Onion Finely Chopped
  3. 1 T Butter
  4. ¼ C Lemon Juice
  5. 1½ T Chicken Base***
  6. 4 C Water
  7. 1½ C Heavy Cream
  8. 8 T Olive Oil
  9. Freshly Ground Pepper
Instructions
  1. Add butter to a medium low pan and sweat onions until softened.
  2. Add chopped squash, chicken base and water to onions and simmer until soft or about 15-18 minutes.
  3. Take off heat and with a stick blender whir until you get the texture you want. My opinion is not to make it totally smooth but to leave a small bit of chunkiness to it.
  4. Stir in heavy cream and bring back to temperature if serving hot-otherwise taste, correct seasoning and it's ready to go.
  5. Add soup to bowl, drizzle with olive oil and freshly ground pepper.
  6. 8 Servings
  7. 334 Calories, 1.2g Protein, 33.6g Fat, 4.8g Carbs, 1.2g Fiber, 3.6g Net Carbs
Notes
  1. Very good with a dollop of sour cream or cremè fraiche and if you are serving company a thin slice of lemon floating on the top is quite pretty.
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Keto Scalloped Daikon Radishes

Keto Scalloped Daikon RadishesKeto Scalloped Daikon RadishesKeto Scalloped Daikon RadishesKeto Scalloped Daikon RadishesKeto Scalloped Daikon Radishes.  So…we had a new Eastern European Market open here in Portland, I went to see what it was about but what I was really looking for was veal-in any form I could get it.  No primal cuts of any kind but they did have veal sausages (what I would call real bratwurst or weisswurst) but I had never seen nor tasted veal baloney so I bought some.  Oh for heaven’s sake.  To best describe it I would call the consistency a combination of heavy cream and butter-it is that creamy-anyway to die for.  Just because I could, I also bought some black radishes and when I got home, I decided to use a combo of both, coming us with this keto scalloped daikon radishes recipe.  What? You ask.  The recipe says daikon radishes.  Well, here’s the deal.  I did make it with the black radishes but they were large, a little tough, and took forever to cook, so I switched the recipe to daikon radish which will par-boil and soften in about 15-20 minutes or about the same time it takes to boil potatoes for scalloping.

This Keto Scalloped Daikon Radishes recipe is a take on one of my old (cheap) college favorites. Back in the day and in my case the late 60’s, one of the least expensive foods you could buy was potatoes. At the time potatoes were about .49 for a 10 lb. bag and ham was about .49 per lb. So if you think about it this recipe was a really inexpensive way to serve 4-6 hungry college students.  The recipe card calls for cubed ham since I’m pretty sure you won’t find veal baloney anywhere anytime soon.

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.

Scalloped Daikon Radishes
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Ingredients
  1. 2 Lbs ⅛-¼" Sliced Daikon Radish. If They Are Not Too Large In Diameter Then Cool. If They Are Little Fat Rats I Would Quarter Them After Slicing (On A Mandoline). The Idea Is To Have Pretty Much Bite And Even Sized Pieces
  2. ½ Lb Good Quality Cubed Ham (No Water Added If Possible)
  3. 4 Oz Shredded Gruyere Cheese (Cheddar Works Too but Gruyere Gives The Best Flavor)
  4. 1 Small Diced Onion
  5. 1½ C Heavy Cream
  6. ¼ Green Onion Tops
  7. 1 T Butter (Divided)
  8. 2 t Dry Mustard Powder
  9. 2 t Chicken Base
  10. ¼ C Parmesan Cheese
  11. ¼ C Pork Rind Dust
  12. 1 t Pepper
Instructions
  1. When ready, preheat oven to 375°.
  2. Slice daikon radishes, cover and simmer until fork tender 15-20 minutes depending on how thick you cut them. Drain well and put into a medium bowl.
  3. Quickly sauté ham in 1 t butter and add to radishes.
  4. Sauté onion in remaining butter until just softened.
  5. Add heavy cream, mustard, and chicken base and reduce slightly.
  6. Pour cream mixture into ham & radishes, add pepper & green onions, and mix well.
  7. Mix Parmesan cheese and ground pork rinds.
  8. Put into glass casserole dish, top with Gruyere cheese, and top with Parmesan cheese mix.
  9. Put into oven and bake until bubbly around all the edges and topping is lightly browned. If needed, broil a bit to brown but don't walk away as the top will burn very quickly.
  10. 8 Servings
  11. 383 Calories, 8.5g Protein, 32.6g Fat, 4.5g Carbs, 1.1g Fiber, 3.4g Net Carbs
  12. 6 Servings
  13. 510 Calories, 11.3g Protein, 43.4g Fat, 6.0g Carbs, 1.5g Fiber, 4.5g Net Carbs
Notes
  1. The radishes shown are a bit too thin but you can use them as a reference guide. They were used in another dish and needed to be very thin.
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Keto Loaded Red Radishes

Keto Loaded Red RadishesKeto Loaded Red RadishesKeto Loaded Red RadishesKeto Loaded Red Radishes.  Not long ago I did a recipe for Smashed Red Radishes and that recipe led to this one.  I’ll not bore you with how I got to them but you can read all about it on the other recipe.  Of course this is a take on what might be hashed brown potatoes with nearly none of the carbs and with a couple of eggs on top, and with some bacon or sausage, this makes a terrific power-punched breakfast or in my case, dinner.  After these keto loaded red radishes I will be done with red radish recipes, at least for awhile, and I am hoping you can see by now that they make a great, versatile potato substitute.

The only thing I can think of that they are no so good for is mashing.  They look like some kind of pink applesauce with salt, pepper, and butter.  Tasted great but it’s kind of hard to get past the look and your kids;  would probable think they were pretty nifty.

 

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.

Loaded Red Radishes
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Ingredients
  1. 1½ Lbs Red Radishes Or About 3 Bunches
  2. 1 Small Slivered Onion
  3. ½ Lb Mushrooms
  4. Bacon Fat (Divided)
  5. 4 Oz. Shredded Cheddar Cheese
  6. 4 Strips Baccon Cooked And Crumbled
  7. ¼ C Sour Cream
  8. ¼ C Green Onion Tops
  9. Salt & Pepper
Instructions
  1. Cook and crumble bacon and save fat. Set aside.
  2. Cut Green onions.
  3. Sliver onions and sauté in 1 T of bacon fat. Set aside.
  4. Slice and sauté mushrooms in 2 T fat. Add to onions.
  5. Cut radishes into quarters , bring to simmer, cover for about 8-10 minutes or until just fork tender.
  6. Drain until radishes are dry and the residual heat should do this in about 10-12 minutes.
  7. Heat remaining fat to hot, add radishes, and fry until radishes are beginning to brown.
  8. Add mushrooms & onions mixture to heat.
  9. Salt & pepper.
  10. Top with cheese, sour cream, and sprinkle the green onions on top.
  11. 4 Servings
  12. 208 Calories, 3.8g Protein, 17.4g Fat, 8.9g Carbs, 3.8g Fiber, 5.1g Net Carbs
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Keto Smashed Red Radishes

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

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

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

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

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

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

Keto Sticky Toffee PuddingKeto Sticky Toffee PuddingKeto Sticky Toffee PuddingKeto Sticky Toffee Pudding.  Not sure how this recipe came about but I had been thinking about a sticky toffee pudding cake I used to make for a restaurant I worked in.  I used to tell people who ordered it for the first time that it would be free if…they could guess the sweetening ingredient in it.  I never did have to give a free piece away although I did hear some pretty funny answers.  Now if I had been in England I’d have lost every time as it is a favorite dessert there, on the menu in many a pub, and made with dates-lots and lots of dates.  I have to say it was disgustingly good but oh, the carb counts, they must have been horrendous and I have seen anywhere from between 66g and 80g.  So this is my rendition of a keto sticky toffee pudding and I think you will find it quite easy to make but most of all…you will love it.

All my other Carbalose Recipes are listed at the bottom of the 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.

Sticky Toffee Pudding
Print
Cake
  1. 1½ C Carbalose Flour***
  2. 1 t Baking Powder
  3. ½ t Baking Soda
  4. ⅛ t Salt
  5. ¾ C Softened Butter 10 T
  6. 1 C Just Like Sugar Brown***
  7. 6 Drops EZ-Sweetz Liquid Sucralose***
  8. 2 Eggs
  9. 2 t Vanilla Extract
  10. ½ C Sour Cream
  11. 1 T Instant Coffee
  12. ¼ C Hot Water
Toffee Sauce
  1. ¾ C Just Like Sugar Brown***
  2. ½ C Butter
  3. ½ C Heavy Cream
  4. ¼ C Sugarfree Maple Syrup***
  5. 2 T Rum
  6. 2 t Vanilla Extract
Toffee Sauce
  1. This can be made while the cake is baking.
  2. Whisk all ingredients and bring to a very low simmer for 15-18 minutes, stirring occasionally.
  3. Drizzle over cake while warm.
Cake
  1. Preheat oven to 350°.
  2. Butter 9-inch round cake pan and line bottom with paper.
  3. Whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. Dissolve coffee in hot water.
  5. Using an electric mixer on medium speed, beat butter, Just Like Sugar Brown, and Sucralose until light and fluffy.
  6. Add eggs, one at a time, mixing well after each one.
  7. Beat in sour cream, vanilla, and coffee.
  8. Add flour mixture in 3 portions.
  9. Beat just until combined and cake mix will be thick.
  10. Transfer to prepared pan and smooth the top. Pan will be full but will not rise much.
  11. Bake 30 minutes, or until a pick inserted into the center comes out clean. Cool in pan until barely able to touch, inverting onto serving plate with flat side up.
  12. Remove paper liner (the bottom should look and act like a sponge) and drizzle sauce all over while both are still warm.
  13. Allow pudding to cool and serve with remaining sauce and it may be served warm as well.
  14. 12 Servings
  15. 267 Calories, 5.58g Protein, 25.1g Fat, 7.3g Carbs, 3.7g Fiber, 3.6g Net Carbs
  16. 10 Servings
  17. 320 Calories, 6.7g Protein, 30.1g Fat, 8.8g Carbs, 4.4g Fiber, 4.4g Net Carbs
  18. 8 Servings
  19. 401 Calories, 8.4g Protein, 37.6g Fat, 11.0g Carbs, 5.4g Fiber, 5.6g Net Carbs
Notes
  1. This is a very dense, rich dessert and I would suggest you not eat a very large piece to begin with. I personally would (and did) cut it into 12 pieces and if you need more-have another piece. It may take a while but after dinner and a piece of this pudding it will hit you and could make you feel very full.
  2. 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.
  3. 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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Keto Ahi Tuna Tartare

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

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

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

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

Red Radish Potato SaladRed Radish Potato SaladKeto Red Radish Potato Salad.  No, and not made with any potatoes but you will never, ever know.  It looks like potato salad, it tastes like potato salad but…it has no potatoes-go figure.  The first “potato” salad recipe I put up was made with daikon radish but this is easier in that it does not take as long to cook red radishes and…it really does look like it was made with little red potatoes.  It’s summer now, lots of people are cooking out and picnicking, so this dandy little number is perfect timing.  Good with hamburgers, hot dogs, Fried Chicken, and the sky’s the limits.

For those of you who see that little bottle of Spike in the picture?  It is divine in this keto red radish potato salad, can be found in nearly all grocery stores and if you make egg salad it is the perfect blend of spices to add.  I listed salt below but if you have Spike I would use it~and do.

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

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

Red Radish Potato Salad
Print
Ingredients
  1. 1½ Lb Red Radishes Cut Into Quarters Unless They Are Small-Cut In Half (The Idea Is To Make Your Cuts Bite Size)
  2. 4 Chopped Hard-Boiled Eggs
  3. ½ C Finely Chopped Dill Pickles (No Garlic)
  4. ½ C Finely Chopped Celery
  5. ⅓ C Finely Chopped Purple Onion
  6. ½ C Mayo
  7. 2 T Yellow Mustard
  8. ½ t Paprika
  9. ½ t Salt
  10. ¼ t Dried Dill
  11. ¼ t Pepper
  12. ¼ C Finely Sliced Green Onion Tops (For Garnish)
  13. More Freshly Ground Pepper To Taste
Instructions
  1. Boil radish pieces 8-10 minutes or until fork tender. Cool in cold water & drain well.
  2. Put radish, eggs, pickles, celery & purple onion in large mixing bowl.
  3. In a smaller bowl add next 6 ingredients, mixing thoroughly.
  4. Add to radish mixture, blending thoroughly, and stick in the fridge for at least an hour-longer is better.
  5. Served garnished with green onions.
  6. Pepper to taste.
  7. 8 Servings
  8. 153 Calories, 3.9g Protein, 14.5g Fat, 3.7g Carbs, 1.6g Fiber, 2.1g Net Carbs
  9. 6 Servings
  10. 204 Calories, 5.2g Protein, 19.3g Fat, 5.0g Carbs, 2.1g Fiber, 2.9g Net Carbs
Notes
  1. This should be part of any picnicking venture you may undertake during the summer although, I will say it is good anytime.
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Black Seed Red Radishes

Black Seed Red RadishesBlack Seed Red RadishesBlack Seed Red Radishes. Who’d a thunk something so simple to make could taste so good.  This was originally a dish made with potatoes and probably came from India.  Please don’t confuse black seeds with black poppy seeds because there is a world of difference and as you might imagine, with a little ginger and turmeric thrown in, tastes a bit like curry, (not really) but with no coconut milk.

In most health discussions regarding black seeds (Nigella Sativa) you will see it being used as an oil but for our purposes we are using the whole seeds.  Besides being healthy, their taste is incredible.  They are used all over the Middle East and Africa and I have to say I am in love with the taste and sprinkle them prodigiously on all kinds of dishes. Notice how different they look from black poppy seeds, they are smaller, and have rather sharp, pointed angles.  Here are a couple of recipe pics showing how I 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.

Black Seed Red Radishes
Print
Ingredients
  1. 1½ Lbs Red Radishes
  2. ½ Slivered Medium Onion
  3. 4 T Butter
  4. 2 t Crushed Garlic***
  5. 2 t Black Seeds
  6. ½ t Ginger Powder
  7. ½ t Fennel Powder
  8. ½ T Cumin Powder
  9. ½ t Turmeric Powder
  10. ½ t Salt
  11. 6 T Sour Cream
Instructions
  1. Quarter red radishes lengthwise as shown.
  2. Bring water to slow boil, add radishes, cover and cook 10-12 minutes or until fork tender. Drain.
  3. Heat butter, add black seeds, fennel, cumin, ginger, turmeric, and ginger. Cook for 1-2 minutes.
  4. Add onions and sauté until translucent, then add garlic, mixing well.
  5. Blend in radishes and salt.
  6. Serve with 1 T dollop of sour cream.
  7. 6 Servings
  8. 117 Calories, 1.3g Protein, 10.3g Fat, 5.0g Carbs, 1.5g Fiber, 3.5g Net Carbs
Notes
  1. Be careful using turmeric as it stains EVERTHING in its path. Not only your food but your hands and yes, sadly your clothes. You cannot get it out and I don’t care what anyone says. That's my story and...I'm sticking to it.
  2. Yes, and you can mix the sour cream into the radishes too. I didn't do it because I wanted you to see the beautiful colors before covering them.
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Keto Asian Onion Relish

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

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

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

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

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

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

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

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

Keto Mushroom GrilladesKeto Mushroom GrilladesKeto Mushroom Grillades

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

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

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

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

Keto Rum Sticky BunsKeto Rum Sticky BunsKeto Rum Sticky BunsKeto Rum Sticky BunsKeto Rum Sticky Buns. You know, it has been many years (10 and counting) that I have been making keto~lowcarb foods for myself (and you of course) and many times it just takes the time to actually make and post a recipe.  That is not the case here.  Posting a recipe involves many steps~It is not just making it and until I got the perfect Keto Rum Caramel Sauce that would work for these keto rum sticky buns, I couldn’t make them.  Well, I have that perfect caramel sauce now so it’s katy-bar-the-door and these are spot, spot on.  I posted a recipe for Cinnamon Walnut Rolls in February of 2014 where I talked about rich rum sticky buns so you can see that it has taken me over 5 years to come up with what I call (at least for myself), the perfect keto rum sticky buns and all I can say is they are beyond fabulous.  There are probably infinitely more new desserts I could do with the sauce but when you feel you have reached the top, and this is it for me, I think maybe I should just stop. Please DO NOT be intimidated by the list of ingredients as these buns are really pretty easy to make.

Because they are indeed so rich I am doing the recipe for either 8 or 9 buns.  The caramel sauce is actually a fatbomb with zero carbs so put that in your pipe and smoke it and there are other things you can do with it like make Keto Pecan Pralines, use it as a dip for apples and…anything else that may come to your mind. The recipe for the caramel topping below is exactly ½ the Rum Caramel Sauce and my suggestion would be to make the whole recipe since you already know you can make a ½ recipe of the Pecan Pralines with left over sauce.  Lastly, I would like to say that these are a LOT EASIER than the recipe indicates and once you’ve made these keto rum sticky buns just once, you will understand what I am saying. They are not much more work intensive than any other rolls~they are just better.

For many other Carbalose Flour Recipes please see the 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.

Rich Rum Sticky Buns
Print
Caramel Topping
  1. ¼ C Butter
  2. ¼ C Heavy Cream
  3. 2 T Sugarfree Maple Syrup***
  4. 1 T Rum
  5. ½ t Vanilla Extract
  6. 6 T Just Like Sugar Brown***
  7. ⅔ C Un-Toasted Pecans (To Be Used Later)
  8. ½ t Butter (To Be Used Later)
Nut Filling
  1. ½ C Pecans
  2. ¼ C Just Like Sugar Brown***
  3. 1½ t Cinnamon
  4. ¼ C Soft Butter (To Be Used Later)
Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ½ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 1 Large Beaten Egg (Reserve 1 T)
  10. 2 T Heavy Cream
  11. 2 T Refined Coconut Oil (Un-Refined Is OK Too But Will Add What I Consider Too Much Coconut Flavor).
  12. 12 Drops Liquid Sucralose***
  13. ⅓ C Warm Water + More As/If Needed 1 T At A Time
  14. 1½ T Yeast
  15. ½ t Sugar
  16. 1 t Orange Extract (This Is An Important Essential Ingredient)
Caramel Topping
  1. This can and should be made a day or two in advance (for times sake). Be sure to hide it in the fridge or someone will get into it. Bring to room temperature the day of final assembly.
  2. In a small sauce pan barely, and I mean barely, melt butter, take off heat, add heavy cream, syrup, rum & vanilla.
  3. Begin mixing in Just Like Sugar 2 T at a time until all is incorporated.
  4. Bring to very slow simmer, stirring occasionally and cook for about 16-18 minutes. It will begin to darken and get a little thicker. The idea is to have a very slow overall bubbling for the total cooking period.
  5. The color will start out very light, get darker with cooking, and then lighten again.
  6. Cool completely.
  7. Refrigerate if not until the following day. When ready to use bring to room temp.
Nut Filling
  1. Put pecans, cinnamon, and sweetener in small processor and grind until nuts are finely ground. Set aside. This can also be done a day or two ahead of assembly and trust me, it’s easier. I do mine the night before.
Bun Dough
  1. Put first 6 ingredients in processor.
  2. Add 2 T warm water to flaxseed meal for 10 minutes, add to dry ingredients and pulse to mix.
  3. Bloom yeast with sugar in warm water for 10 minutes.
  4. Add Sucralose, orange extract, and melted coconut oil to top of bloomed yeast.
  5. Beat egg, being sure to reserve 1 T and then add cream.
  6. Add egg mixture to bloomed yeast mixture.
  7. Start processor, add liquids, and process for 1-2 minutes or so.
  8. If needed, add more water 1-2 T at a time.
  9. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky to begin with and as you are forming the rectangle to put into your pan it will then end up pretty much non-sticky. It's kind of like magic.
  10. Since you will be rolling this into a rectangle, place dough in a small bread pan, cover with film and let rise about 10-15 minutes.
Final Assembly
  1. Preheat oven to 350°.
  2. Begin bringing caramel sauce to room temperature.
  3. As lightly as is possible grease pan with ½ t butter. Evenly distribute ⅔ C un-toasted pecans (they will get roasty-toasty in the oven). Butter is to hold the pecans in place more than anything else as the buns will slip out with no help after baking.
  4. Invert dough onto bench floured countertop (or your trusty Silpat is perfect) and roll about 9” wide (for 8 rolls) or 10” wide (for 9 rolls) wide and about 14”-16" long. I basically cover my Silpat.
  5. Brush reserved egg wash 1” around the perimeter of dough.
  6. Spread ¼ C butter on dough, (if you have a small off-set spatula this works perfectly) this time leaving it about ½” around perimeter. Don’t cover all the egg wash as this is your “glue”.
  7. Sprinkle nut filling evenly on butter and roll making sure the bottom is tightly glued.
  8. Again, if you use a Silpat you will not need any bench flour.
  9. Take log roll off Silpat onto a cutting surface and with seam down, gently slice log into 8 or 9 buns about 1” wide.
  10. Place cut buns evenly in pan over pecans if using an 10"pie dish and for 9 buns put them 3 to a row in 3 rows in an 8"x8" square pan.
  11. Cover and allow to rise for 15-20 minutes.
  12. Place buns in oven for 30 minutes.
  13. Invert onto serving dish and now the pecans will be on top.
  14. Allow to cool for 15-18 minutes.
  15. Dot each bun with about 1 T caramel sauce, allow to melt slightly, spread completely, and they are ready to serve. If you have made and cooled your sauce while the buns are baking, you should be able to just drizzle it all over warm buns.
  16. 9 Servings
  17. 342 Calories, 8.8g Protein, 31.4g Fat, 12.4g Carbs, 7.6g Fiber, 4.8g Net Carbs
  18. 8 Servings
  19. 386 Calories, 9.9g Protein, 35.4g Fat, 14.0g Carbs, 8.6g Fiber, 5.4g Net Carbs
Notes
  1. 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.
  2. 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.
  3. Nutritionals include all ingredients and I have given them for 8 buns and 9 buns, depending on the size and shape pan (10" round pie dish or an 8"x8" square pan) you may wish to use.
  4. You may have a bit of caramel topping leftover so...you can use it on lowcarb ice cream, throw in more pecans and make a few pralines or um, get out a spoon and have at it.
  5. Now I hear tell that bacon, caramel and pecans are terrific together so if you want to add a few bacon bits to the top of your buns, by all means, do it.
  6. Yes, they freeze beautifully but if you have a family, they won't make it to any freezer.
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Keto Blue Cheese Pork

Keto Blue Cheese PorkKeto Blue Cheese PorkKeto Blue Cheese Pork.  One of things I have learned over the years is that pork tenderloin is one terrific piece of meat and it is also often one of the most overcooked meats.  Now you can certainly eat pork the way you want to, but this keto blue cheese pork is an attempt to change your mind about overdone pork leather.  Any meat without much fat is going to cook quickly and pork tenderloin, as well as beef tenderloin, are perfect examples.  They have nearly no fat in which to bathe the meat so when overcooked it turns to…  Why do you so often see bacon wrapped beef tenderloin in a restaurant?  It’s to keep the meat, at least partially, surrounded by fat which is OK I guess but only if you like the flavor of bacon with steak which I do not.  Bacon is bacon and steak is steak.

“Pork, on the other hand, is cool. Farmers stopped feeding garbage to pigs decades ago, and even if you eat pork rare you’re more likely to win the Lotto than to contract trichinosis”. As said by the late great Anthony Bourdain.  As you can see, he advocated for underdone pork too.

That said, this is an extremely easy recipe assuming you have a good quality melty blue cheese and heavy whipping cream.  I personally think a large pork tenderloin will feed no more than 2-3 people so you may need to do a little adjustment here.  They have a tail which dwindles to nothing usable and for this recipe (excepting for children)  best to freeze the tail, use it in another recipe and buy a second tenderloin. Uh, that’s just my opinion.

If you prefer the flavors of Italy then my recipe for Italian Dipping Herbs works very well here too.  I ALWAYS have this herb combo on hand because I use it A LOT of it on pork chops covered in crushed garlic let alone its many other uses.

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.

Blue Cheese Pork
Print
Ingredients
  1. 1½ Lbs or One Large Pork Tenderloin Room Temperature
  2. ¾ C Heavy Cream
  3. ¼ t Thyme
  4. ¼ t Sage
  5. ¼ t Cumin
  6. ⅛ t Chipotle Powder
  7. 1½ t Chicken Base***
  8. 1 T Butter
  9. 3 Oz Meltable Blue Cheese Crumbles
  10. ¼ C Minced Green Onions (Garnish)
Instructions
  1. Cut room temperature pork tenderloin into approximately 12-¾” 2 oz. medallions.
  2. Crumble blue cheese.
  3. Add heavy cream to medium sauce pan set on medium low, add thyme, sage, cumin, chipotle powder, and chicken base, & reduce to desired thickness.
  4. In separate large sauté pan, on medium-high heat, add butter & get to very brown.
  5. Add room temperate pork medallions, sauté no more than 1½ minutes, turn, and cook no more than 1½ minutes longer. (You may need to do this in two batches as you need to maintain the high heat in order not to end up "stewing" your meat.
  6. Plate medallions, top immediately with blue cheese and then dab with sauce.
  7. Garnish with green onions.
  8. 4 Servings
  9. 650 Calories, 56.2g Protein, 43.0g Fat, 1.0g Carbs, 0.2g Fiber, 0.8g Net Carbs
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Keto Creamy Dijon Chicken

Keto Creamy Dijon ChickenKeto Creamy Dijon Chicken is an easy piquant keto dish you can have on the table in less than 30 minutes. I used boneless skin-on chicken thighs because that’s how I roll but you will in all likelihood use boneless skinless thighs.  I love crispy chicken skin, and my butcher will take the bones out, so it’s what I most often ask for and parish the thought of that georgeous chicken skin going into dog food.  If it’s good for dogs it’s good for people.  This needs no breading of any kind so there isn’t even the prep of dredging your chicken in egg and pork rinds.  I don’t have any idea how many chicken recipes I have on this site, but it is a pot-load.  A few you might keep in mind could be:  Chicken Piccata  ~ Marriage Chicken ~ Kimchi Chicken Thighs and maybe even try your hand at some really easy Chicken Kiev.

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.

Creamy Dijon Chicken
Print
Ingredients
  1. 4 Boneless Chicken Thighs-Room Temperature
  2. ⅔ C Heavy Cream
  3. ⅓ Water
  4. ¼ C Dijon Mustard
  5. 1 t Chicken Base***
  6. 2 t Olive Oil
  7. 2 t Butter
  8. 1½ t Dried Crushed Tarragon
  9. 1 Small Very Thinly Sliced Onion
  10. Freshly Ground Pepper
  11. 2 T Minced Green Onion Tops
Instructions
  1. Thinly slice onion and if you have a mandoline all the better.
  2. In a medium skillet, heat 1 t olive oil & 1 t butter over medium-low heat, add onions and sauté until beginning to turn golden brown.
  3. Whisk together water, cream, and mustard.
  4. Flatten thighs to an overall thickness.
  5. In a large skillet, heat 1 t olive oil & 1 t butter over medium-high heat, add chicken thighs, sauté until browned, turn, and finish cooking. Set aside.
  6. Add heavy cream mixture & chicken base to onions and begin to reduce to desired thickness.
  7. Plate thighs and top with creamed onions mixture.
  8. Top with freshly ground pepper.
  9. Sprinkle with green onions.
  10. 4 Servings
  11. 499 Calories, 28.3g Protein, 37.7g Fat, 1.9g Carbs, 0.5g Fiber, 1.4g Net Carbs
Notes
  1. It will not take long for the heavy cream mixture to thicken in light of the fact that the mustard is its own thickener. If you over-reduce it, just add a little more water.
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Keto Pickled Persian Cucumbers

Keto Pickled Persian CucumbersKeto Pickled Persian CucumbersKeto Pickled Persian CucumbersKeto Pickled Persian CucumbersKeto Pickled Persian Cucumbers.  It seems such a silly notion to put a recipe up for this but… there are so many people who miss the taste of sweetened pickles I thought I would do it anyway.  Persian cucumbers are much smaller than a regular cucumber, much more crunchy, and less likely  to give up much liquid.  They couldn’t be much easier to make and if you double the recipe you can jar them, refrigerator them, and have them ready to highlight a meal anytime as you can see in the bottom right picture to the right of the shrimp.

After 24 hours in the fridge they take on a nice curl and stay crunchy. They are pretty much like any other Asian dish as they are sweet, sour, salty, and bitter although I do not taste any bitterness which would probably come from the cucumbers?  If you plan on making extra then do not garnish with the sesame seeds until you finally decide how you will be eating these fabulous keto pickled Persian cucumbers and the longer they sit the better they get.

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.

Pickled Persian Cucumbers
Print
Ingredients
  1. 1 Lb Persian Cucumbers (About 7-8)
  2. 1½ t Salt
  3. ½ C Sugarfree Rice Vinegar
  4. ½ C White Distilled Vinegar
  5. 3 T Just Like Sugar Brown***
  6. 1 t Tamari
  7. 1 t Sesame Oil
  8. 1 t Sesame Seeds
Instructions
  1. Slice cucumbers about ⅛" thick and if you have a mandoline (you should) they are quickly done and all the same thickness.
  2. Sprinkle salt on cucumbers and toss to distribute.
  3. Allow cucumbers to sit maybe 10-15 minutes.
  4. Mix vinegar, tamari, sesame oil, and Just Like Sugar & pour over cucumbers.
  5. Allow to sit an additional 5 minutes, stir, sprinkle with sesame seeds, and they are ready for service.
  6. 6 Servings
  7. 25 Calories, 0.2g Protein, 1.0g Fat, 3.5g Carbs, 1.7g Fiber, 1.8g Net Carbs
Notes
  1. If you don't happen to have sesame oil and although it contributes to the overall flavors, you can sub olive oil.
  2. The juice is so good that I actually ate them with a spoon so I could catch a little of it with every bite.
  3. Want a stronger Asian flavor? Add a dash of powdered ginger.
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Keto Pecan Pralines

Keto Pecan PralinesKeto Pecan PralinesKeto Pecan PralinesKeto Pecan PralinesKeto Pecan Pralines.  This was a long story so if you are interested in reading all of it please see the Rum Caramel Dip Sauce because this is an extension of that recipe.  Thus far, I have not gotten to the original goal of a Sugarfree Rich Rum Sticky Buns recipe…yet. It has been pushed aside until further notice. The original Caramel Dip is zero carb so the only carbs in this are from the pecans which of course only adds more fat too.  You only see 15 pralines on the pan because I only made half a recipe and I, uh, ate one before I got it down to begin freezing.  My last line will be:  Eat keto pecan pralines for health.

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 Pralines
Print
Ingredients
  1. ¾ C Just Like Sugar Brown***
  2. ½ C Butter
  3. ½ C Heavy Cream
  4. ¼ C Sugarfree Maple Syrup***
  5. 2 T Rum Or Brandy Rum Is Best And Liquor May Be Omitted
  6. 1 t Vanilla Extract
  7. 1½ C Small Chopped Pecans
Instructions
  1. Barely, and I mean barely, melt butter, take off heat, add heavy cream, syrup, rum (brandy) & vanilla.
  2. Begin beating in Just Like Sugar 2 T until all is incorporated.
  3. Bring to very slow simmer, stirring occasionally and cook for about 16-18 minutes. It will begin to darken and get a little thicker.
  4. The color will start out very light, get darker with cooking, and then lighten again after beating it.
  5. It may seem thin but just beat it for 3-4 minutes or so and it is ready to use. It will also thicken a little more as it sits. Remember when you were a kid and your mom made you beat fudge? Well, this is kind of like beating fudge except it does not take as long.
  6. Blend in pecans.
  7. Take about 2 teaspoons of the mix and place then on a film lined pan and when finished put in the freezer for 2-3 hours.
  8. They should easily peel off the film.
  9. Immediately put into a plastic baggie and put back in the freezer until ready to eat.
  10. 32 Servings
  11. 80 Calories, 0.5g Protein, 8.4g Fat, 0.8g Carbs, 0.5g Fiber, 0.3g Net Carbs
Notes
  1. Yes, they are ready to eat right out of the freezer.
  2. You could eat 3 of these puppies and still be < 1g carbs.
  3. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  4. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
Low Carb Scams https://low-carb-scams.com/

Keto Korean Meatballs

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

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

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

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

Keto Rum Caramel SauceKeto Rum Caramel SauceRum Caramel Dip SauceRum Caramel Dip Sauce Keto Rum Caramel Sauce.  The first time  I tried testing keto rum caramel sauce I used Sugar-Free Maple Syrup but I wanted to see if I could make it without the maple syrup and using just water and maple extract. One of the things I love about testing a new recipe is when it comes out the way I think it should.  (And I have had my share of some dandy, expensive epic failures too).  I did try to make it with the water and yes, I failed~miserably~it curdled, you know like a broken sauce so…I had to go back to the sugar-free maple syrup.

Keto Rum Caramel SauceI think if you added pecans you could end up with some terrific Keto Pecan Pralines.  Just add pecans, put onto a papered sheet pan and refrigerate.  In fact when I am finished writing this I am going to just that and as you can see from the above link I have done just that.   I don’t have any idea how I come up with this stuff but I do and I am thankful.  I can’t guarantee results if you use anything other than Just Like Sugar Brown*** and it is the only sweetener I use besides EZ-Sweetz Liquid Sucralose*** and there is virtually no Sucralose in this keto rum caramel sauce. (it’s in the SugarFree Syrup).  Keto rum caramel sauce could probably be called a fat bomb as they don’t have any appreciable carbs in them. Of course I needed to taste them and um, they are incredible.  When I began testing this it was to make a new recipe for Keto Rum Sticky Buns. Had two sisters I met on a lowcarb cruise 4 years ago coming to visit from back East and one of them has a sweet tooth but doesn’t like to cook so the Sticky Buns were going to be for her. (So surprise Holly~no sticky buns).  I hadn’t gotten that far as I became so enamored with the sauce I just decided to stop and pat myself on the back. I’ll get to those sticky buns…maybe…at some point.  The pralines may look sugared but rest assured. they are as smooth as a baby’s bottom and how could they not be?~they don’t have any sugar in them.  They were frozen in the picture and can be eaten right out of the freezer.  OK, so as of today May 19th, I have now made those Keto Rum Sticky Buns and they are absolutely out of this world good.

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

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

Rum Caramel Dip Sauce
Print
Ingredients
  1. ¾ C Just Like Sugar Brown***
  2. ½ C Butter
  3. ½ C Heavy Cream
  4. ¼ C Sugarfree Maple Syrup***
  5. 2 T Rum (Or Brandy) Rum Is Best
  6. 1 t Vanilla Extract
Instructions
  1. Barely, and I mean barely, melt butter, take off heat, add heavy cream, syrup, rum (brandy) & vanilla.
  2. Begin beating in Just Like Sugar 2 T at a time until it looks like the 2nd picture.
  3. Bring to very slow simmer, stirring occasionally and cook for about 16-18 minutes. It will begin to darken and get a little thicker.
  4. The color will start out very light, get darker with cooking, and then lighten again after beating it.
  5. Cool completely.
  6. It may seem thin but just beat it for 3-4 minutes or so and it is ready to use. It will also thicken a little more as it sits. Remember when you were a kid and your mom made you beat fudge? Well, this is kind of like beating fudge except it does not take as long.
  7. 16 Servings
  8. 85 Calories, 0.0g Protein, 8.7g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
  9. 12 Servings
  10. 113 Calories, 0.1g Protein, 11.6g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. 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.
  2. 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.
  3. All I did to make those pralines was literally mix in chopped pecans, form, and drop onto a flat surface and freeze them. Yes, they freeze and can be eaten nearly right out of the freezer. If brought to room temperature they will become soft again so eat ‘em up fast.
  4. If you refrigerate it, (not necessary for immediate consumption) it will become more firm because of the butter so bring to room temperate before service and I imagine this will not last long with a family around anyway.
  5. The texture will be smooth as glass and literally melts in your mouth.
  6. Fabulous served with apple slices for a sweet treat after a satisfying keto~lowcarb dinner or ready for that sugar-free ice cream you make every once in a while.
  7. I have the 1968 edition of The Joy Of Cooking and there is a recipe for penuche which I used to make. This Rum Caramel Dip Sauce is reminiscent of that penuche minus the rum.
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