Tag Archives: zerocarb

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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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 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
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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.
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Rum Caramel Dip Sauce

Rum Caramel Dip SauceRum Caramel Dip SauceRum Caramel Dip SauceRum Caramel Dip Sauce.  The first time I I tried testing this recipe 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.

Rum Caramel Dip 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 rum caramel dip sauce. (it’s in the SugarFree Syrup).  These 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 Rich 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 haven’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 Rich 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
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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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Low Carb Crispy Pork Belly

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

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

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

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

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

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

Low Carb Buerre BlancLow Carb Buerre BlancLow Carb Buerre BlancLow Carb Buerre Blanc. This is an elegant, spiffy, easy little sauce that goes particularly well with just about any meat depending on the herbs used.  I used tarragon/tarragon vinegar for use on a ribeye but changing to thyme/rosemary makes it good on poultry of any kind or use lemon juice for seafood. Think a steak with a little crab & asparagus. Very simple to make but oh, so flavorful.  Though the recipe may look a bit reminiscent of a Béarnaise, this has no egg yolk.  It instead relies on a touch of heavy cream and the sauce is strained making it smooth as silk. The next time I fix it, it will probably be for a calamari steak and a little goes a long way. If you have leftovers? Put it on your breakfast eggs. Yum.

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.

Buerre Blanc
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Ingredients
  1. 3 T Tarragon Vinegar
  2. 3 T White Wine
  3. 2 T Minced Shallots
  4. ¼ C Heavy Cream
  5. 12 T Cold Butter
  6. Salt & White Pepper To Taste When Finished
Instructions
  1. Put shallots, wine, and vinegar in a small saucepan. On very lowest setting reduce, until you have about 2 T liquid left. The idea is to soften the shallots to extract their flavors.
  2. Strain out shallots and (tarragon) & add heavy cream to vinegar mix.
  3. When all is warm, begin adding butter 1 T at a time, mixing until nearly incorporated, then add the next 1 T butter until all butter has been used.
  4. Serve immediately.
  5. 8 Servings
  6. 185 Calories, 0.2g Protein, 20.3g Fat, 0.4g Carbs, 0.0g Fiber, 0.4g Net Carbs
Notes
  1. If you don’t have tarragon vinegar then use white wine vinegar and 1 t dried tarragon.
  2. As you can see if you are keto this is nearly an all fat condiment.
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Keto Peruvian Green Sauce

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

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

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

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

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

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

This is basically a zero carb meal.

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

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

Pork Loin With Asian Lime Fish Sauce
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Pork
  1. 1½ Lbs Boneless Loin Roast
  2. 1 t Olive Oil
Lime Fish Sauce
  1. 3 T Lime Juice
  2. 2 T Fish Sauce
  3. 1½ T Finely Chopped Cilantro Stems (Yes, The Stems)
  4. 1 T Just Like Sugar Brown
  5. 1 t Crushed Garlic
  6. ⅛ t Red Chili Flakes (Or 1 t Jalapeno Pepper Juice Or...Both)
  7. Chopped Cilantro (Garnish)
  8. Fresh Pepper (If Wanted)
Instructions
  1. Set meat on counter to room temperature at least 2-3 hours.
  2. Turn oven to broil and let heat for 5 minutes.
  3. Rub meat with olive oil.
  4. Lay foil on sheet pan, place meat, put under broiler about 10" below heat (middle oven shelf) for 5 minutes, turn, broil 5 more minutes, turn over once more for another not more than 5 minutes for a total of about 15 minutes broiling.
  5. Set on counter, cover and let rest 15 minutes. I do not cover mine because I want it just pink instead of taking the chance of ending up with shoe leather. It can only take an extra minute or so, so...
  6. DO NOT overcook.
  7. In a small bowl, starting with lime juice and thru chili flakes an/or jalapeno juice mix all well.
  8. Slice pork & serve with sauce to the side for dipping into.
  9. 4 Servings
  10. 358 Calories, 51.9g Protein, 14.0g Fat, .6g Carbs, 0.0g Fiber, .6g Net Carbs
Notes
  1. If you plan to dip other things except the meat, I would suggest doubling the sauce. If I don't use all mine...I slurp what little is left.
  2. I suggest cutting pork loin in half lengthwise (mine was) as it is easier to slice and eat but I leave that up to you. Asians make smaller portions to use chopsticks and will dip then take a bite etc.
  3. As noted by picture of fish this sauce is good on just about everything that swims, crawls or grazes and yes, even vegetables.
  4. Makes a terrific salad dressing.
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Keto Icelandic Cod Fillets

Keto Icelandic Cod FilletsLow Carb Icelandic Cod FilletsKeto Icelandic Cod Fillets.  Whew, you would think I might be a little embarrassed by putting up this recipe, but I am not.  It is so ridiculously easy, let alone good, that I couldn’t help myself.  I was originally going to use Pili Nuts as my topping and I will at some point but while I was making it, I decided to use pork rind dust and never looked back.  I had it the first week and it was so good I got another piece of it yesterday and just had it again today. I don’t know if you use or eat pili nuts or not as they are not only the best nut health-wise for you, they are very expensive too. I don’t eat them so often but I do every once in a while toast some and eat them.

The reason I say I’m embarrassed by the post is the ease of this keto Icelandic cod fillets. I guess everybody and their brother uses and makes this although maybe not with pork dust or pili nuts.  Awhile ago I bit the dust and ordered Duke’s Mayo and have never looked back.  As I know it, Duke’s is the only sugar-free mayonnaise made, yes with seed oil, and with that said, it is also the best tasting mayo ever.  I do have to order it from the company in South Carolina, but as I said, it is well worth it.  If you live in the South then you can buy it anywhere.  This Low Carb Icelandic Cod Fillets recipe is for one of those days when you are bone-dog tired and want dinner on the table in less than 30 minutes.  So easy even a caveman could make it and no wonder it is such a popular dish.

In case you’re wondering that gorgeous spinach veggie on the plate with the cod? is called Spinach Bhaji which is also a new recipe.

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

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

Icelandic Cod Fillets
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Ingredients
  1. 6-8 Oz Room Temp. Cod Per Person (I Used An 8 Oz Piece)
  2. 1½ T Room Temp. Butter
  3. 1½- 2 T Mayo
  4. 2 T Pork Rind Dust***
  5. Salt & Pepper
Instructions
  1. Preheat oven to 350°
  2. Spread butter on the bottom of baking dish.
  3. Place fish on butter and add salt & pepper.
  4. Spread mayo over fish.
  5. Sprinkle with pork dust.
  6. Bake 8-10 minutes and put under broiler until pork dust gets really crispy.
  7. 1 Serving 96% Fat
  8. 433 Calories, 9.1g Protein, 46.3g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. One of the nicer things about this fish is its tendency to release a bit of liquid which when mixed with the butter & mayo makes it quite moist while continuing to eat it.
  2. If you end up with the flatter portions of the tail of the cod they tend to overcook.
  3. I did get the large ends both times but the second time I ask for a flatter large end. The first time I made it, as soon as I put it under the broiler my mayo slide off so the second time I ask for a flatter large end and had pretty good success.
  4. If you add 1 T lemon juice it will add 1g carb or...and I do...add it.
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Low Carb Maggi Mayo

Low Carb Maggi MayoLow Carb Maggi MayoLow Carb Maggi Mayo.  I know, it’s a play on the old Rod Stewart song but the name is so apropos.  As its name implies, it is made with mayonnaise and Maggi seasoning sauce.  Now who has a jar of Maggi in their pantry?  Um, I do. If and after you are to acquire it you will find many other uses for it.  As a seasoning a little goes a long way and you can make as much or as little as needed.  I use this mayo in the Banh Mi Sandwich.  It can be slathered on a bun-less hamburger and the Maggi sauce, in small amounts by itself, can be used in soups & stews.  I’m pretty sure you will find lots of uses.

Here are some interesting facts about Maggi:  1.)  It is sold in a dark brown bottle with a yellow label. The colour of the bottle cap changes from country to country: a red cap is used in Switzerland, Germany, Canada and France; a yellow cap is used in China and the Netherlands. Most Americans see the yellow cap.  I don’t begin to remember where I got mine but notice it has a red cap and lucky me.  2.)  Maggi is a dark, strong, concentrated seasoning sauce, that is produced commercially and sold in bottles and 3.)  It is a thin sauce, with the consistency of soy or Worcestershire, which it looks like but definitely doesn’t taste like.  Well, who knew?  Just took a good look at my bottle and apparently I bought it at Pacific Market here in Portland which specializes in Asian foods.  As I said I don’t remember buying it but I would easily have gone there just to look and how ridiculous and since when would I go into any market just to look?  If you enlarge the picture it says:  Imported From Europe.

It takes very little Maggi seasoning for use in anything and that’s also the case here but my oh my the umami flavor is so good.  The only other thing that comes close is Porcini Dust which I use in lots of recipes.  I’m feeling long-winded and wait till you see the actual recipe.  If nothing else, it should make you laugh at its brevity.

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.

Maggi Mayo
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Ingredients
  1. ½ C Mayonnaise
  2. ½ t Maggi Seasoning Sauce
Instructions
  1. Thoroughly mix.
  2. 4 Servings
  3. 180 Calories, 0.0g Protein, 20.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
  4. 8 Servings
  5. 90 Calories, 0.0g Protein, 10.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. A zero carb condiment-pretty cool huh?
  2. This stuff is good, good, good.
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Keto ZeroCarb Buffalo Wings

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

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

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

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

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