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Topics - TentHunteR

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Pickling, Canning and Freezing / Low Carb Pickled Eggs & Sausages
« on: May 02, 2020, 04:04:25 AM »
Low Carb Pickled Eggs & Sausages

I've been working on these recipes for a few years, tweaking them and replacing the sugar to make them low carb/ Keto-friendly, and I'm pretty happy with the results. 

These make great snacks on their own, or go great with a salad.

Note on the sweeteners: I am using straight granulated erythretol and pure powdered Stevia Extract (Now Brand).  You can substitute the same amount Truvia or Pyure sweeteners, for the Erythretol (or adjust to taste), and drop the stevia. Both of those brands are erythretol/stevia blends.

Classic Pickled Beets & Eggs
These are the quickest to pickle as you can eat them as soon as the next day (but they're even better after a few days).  The beets are also nice on a salad, and have a LOT of health benefits!

8 - 12 eggs - Hard boiled and peeled
1 (15 ounce) can beets (sliced, whole or pieces - doesn't matter - I usually use sliced)
The juice from the beets (about 2/3 cup)
1 cup vinegar
1/2 - 1 tsp salt
1/2 tsp stevia extract, or 1/2 cup Erythretol + 1/8 tsp Stevia extract
1 - 2 teaspoon allspice berries or cloves (optional)


Pour juice off of beets into a saucepan, then layer eggs in 2 quart jars, or a single large glass jar.

Drain beet juice into a sauce pan. Add vinegar, sweetener, & allspice. Bring to a boil. Pour over eggs, making sure the allspice/cloves get into the jar. Top with the beets (add additional vinegar if needed), cover with a lid and chill overnight. They'll be ready to eat the next day, but will get even better a few days later.

Amish- Style Mustard Pickled Eggs

8 - 12 eggs - Hard boiled and peeled
1 cup vinegar
2/3 cup water
1/2 tsp stevia extract, or 1/2 cup Erythretol + 1/8 tsp Stevia Extract
1 TBS whole mustard Seeds
1/2 teaspoon salt
1/2 tsp Turmeric (if you don't have turmeric, you can use 4 - 5 drops of yellow food color - I prefer the turmeric)
1/2 tsp Dried Dill or Dill seed (optional)

Place eggs, whole mustard seeds and dill (if using) into a quart jar.  Mix the rest of the ingredients in saucepan and bring to a boil, stirring often.  Pour sauce over eggs, making sure they are submerged (add additional vinegar if needed). Let cool. Refrigerate for at least 48 - 72 hours to let the flavors meld and the eggs to absorb the sauce.

Hot Sauce Pickled Eggs & Sausages

8 - 10 hard boiled eggs, or
12 hot dogs (or other sausages), cut into four bite-size pieces (1 1/2" length)

1 1/3 cups Louisiana-Style Hot Pepper Sauce
1/3 cup water
1/4 tsp Stevia Extract, or 1 TBS Ethrythretol + 1/8 tsp Stevia (Enough to balance the flavor, not make them sweet.)
2 - 3 Garlic Cloves, peeled
1 - 3 tsp Red Pepper Flakes (optional - for more heat)

Place eggs/sausages in a quart jar with the garlic and red pepper flakes (if using).  Combine the Erythretol & hot sauce in a sauce pan and bring just to a boil to dissolve the erythretol. Pour hot mixture over eggs/sausages. Top off with additional hot sauce if needed. Refrigerate for at least 48 - 72 hours. Best after about a week.

A couple more notes:

>  A quart-sized jar will hold 9 - 10 eggs, so I usually plan my batches in groups of 10.  A 2-quart jar works best for the Pickled Beats & Eggs and will easily fit a dozen eggs along with the beets.

>  I like to either shake the jars, or take a spoon and carefully move the eggs around, at least once the first few days to be sure the eggs are getting evenly pickled.

Thanks for looking, and enjoy!

Baking / Cauliflower-Almond Flour Pizza Crust
« on: October 22, 2019, 09:17:05 PM »
Cliff's Cauliflower-Almond Flour Pizza Crust
17.8g net carbs total for this entire crust.

Most cauliflower pizza crusts require you to pre-cook the chopped cauliflower to get rid of excess water.  The Fathead pizza crust requires you to melt the mozzarella and work in the almond flour, which can be a pain.

I set out to develop a hybrid recipe that didn't require those extra steps.  This is the result.

You will need a food processor for this recipe!

Crust Ingredients:
200 grams (7 oz) Cauliflower florets (5 net carbs)
2/3 cup Almond Flour (8 net carbs)
8 oz  Shredded Mozzarella Cheese (5 net carbs)
2 eggs

1) Pulse the Cauliflower florets in a food processor until finely chopped with the consistency of rice.  Add the cheese, eggs, Almond flour, and pulse until everything is well combined, scraping the sides down as needed.

2) Spread the mixture evenly onto a 12" (or two 8") parchment lined, pizza pan(s) (I wear nitrile gloves for this step) and bake in a preheated 450° oven for 8 - 10 minutes. The crust will form a skin and puff up with steam.

3) Carefully poke the crust with a fork in several places to deflate the crust and release steam, then bake an additional 4 minutes or until the top is just slightly browned. Carefully transfer to a cooling rack and allow to cool for 10 - 15 minutes.

4) Top with 1/2 cup low carb pizza sauce, cheese and other toppings as you like, and bake for an additional 10 - 12 minutes until done.  For a crispier crust, bake directly on the oven rack.

Give it a try and let me know what you think!

We've added another new section specifically for posting about low-carb, keto-friendly products & ingredients.

I already have a few ideas to post there!  ;)

This place is starting to shape up nicely!  :thumbup:

Side Dishes / Bacon-Wrapped, Grilled Zucchini Strips!
« on: March 30, 2019, 03:36:49 PM »
Here's an easy peasy low-carb dish you can add to your next Summer cookout!

Bacon-Wrapped, Grilled Zucchini Strips

Simply wash and cut some zucchini (or yellow) squash into 3" - 4" wedges, wrap with 1/2 strip of bacon
(thinner bacon works best for this), and season with your favorite seasonings.

Cook on your grill using indirect heat (outside edges, upper shelf, etc.) along with whatever else you're cooking. Brush occasionally with a low-carb vinaigrette (light olive oil and balsamic vinegar work well). Cook until bacon has crisped some and the squash is tender.


General Discussion / MOVED: Carb Manager
« on: March 16, 2019, 11:41:12 PM »

Baking / Chicago-Style Deep Dish Pizza
« on: March 15, 2019, 10:15:51 PM »
When you're craving some Chicago-style Deep dish, but need to keep it low carb, what do you do?

Start with a Fathead style crust:
7 net carbs for the whole crust.

1/4 cup Shredded mozzarella cheese
1/2 cup Almond Flour
1 large Egg
1 TBSP Olive Oil.
large pinch Salt

Melt the cheese in a microwave for 20 - 30 seconds just until cheese is melted. Be careful not to overcook it or it won't mix in with the other ingredients!  Mix everything together with a fork until everything is well incorporated and a sticky dough has formed.  Use an oiled cup to press the dough into a 8" cast iron (or pizza) pan. Prick holes in the base of the crust with a fork and pre-bake at 350° for 12 - 13 minutes or until just starting to brown.

After pre-baking the crust, build the pizza Chicago-style:

> Start with 1/2 cup Mozzarella,
> Followed by your preferred low-carb toppings - I used: Pepperoni, Homemade Italian sausage, a few mushrooms, and black olives,
> Followed by 1/2 cup low-carb marinara sauce, or canned Tomato Sauce,
> And topped it off with either a dusting of Parmesan, or a few more shreds of Mozzarella and a sprinkling of oregano.

Bake an additional 20 - 30 minutes at 350°


Two slices and a nice salad was plenty!

With only 3.75g net carbs per slice (15g for the whole pizza) this recipe is a keeper!

Craving for Chicago-Style Deep Dish - SATISFIED!  8)

Thanks for looking.

Condiments, Salad Dressings, etc / Easy Low-Carb Marinara Sauce
« on: March 13, 2019, 05:42:05 PM »
Here's my low-carb Marinara sauce. It's quick, easy, cheap, and tasty!  It can be used for pasta, pizza, or anywhere you'd use Marinara.

Easy Lower-Carb Marinara Sauce

1 -  6 oz. can Tomato Paste
1 1/2 cups Water
3/4 tsp Italian Seasoning (1/4 tsp each: dried Basil, Oregano & Thyme)
1 TBS Sugar Substitute (Erythretol, Swerve, etc.)  or a large pinch/few drops of Stevia Extract powder/liquid.
1/2 tsp Salt
1/4 tsp Garlic Powder

Whisk all ingredients together in a sauce pan.  Cook over medium heat, stirring frequently, just until boiling and slightly thickened.

Makes 8 - 1/4 cup servings
2.5g net carbs per serving

General Discussion / New Section - Low Carb Cooking Gallery!
« on: March 11, 2019, 04:11:20 PM »
We now have a section dedicated to viewing and sharing pics of low-carb meals. 

Of course, recipes can still go in the "Recipes" section, but if you simply have pics of a recent low-carb meal to share, then the "Low Carb Cooking Gallery" is the place to share them.

This should make a great section to peruse for low-carb/Keto meal ideas.


Keto & Low-Carb Info & Resources! / Great Nutrition Data Site!!!
« on: March 08, 2019, 06:30:51 PM »
Here is the best site I have found for finding raw data on almost any ingredient's nutrition data:

SelfNutritionData or nutritiondata.self.com

I love this site for finding out what the real carb count is for an item.  It also shows the estimated glycemic load for that item at a given portion, which is more accurate than the just the Glycemic index value!

After going to the site, simply type in the food or ingredient (at the top), click "search" then select the best match from the list.

Hope you find this useful; I sure have!

Charcuterie: Ham Bacon, Sausage, etc. / Easy Breakfast Sausage
« on: March 08, 2019, 06:20:05 PM »
Here's my recipe for an easy breakfast sausage which you can make from whatever kind of meat you prefer.  With this recipe you know exactly what's in it!

Easy Breakfast Sausage

per 1 lb batch:

1 lb ground meat (pork, venison, turkey, lamb, etc.)
1 TBS Rubbed Sage
1 tsp Salt  (I prefer pickling salt)
1/4 tsp course ground Black Pepper
1/4 tsp Red Pepper Flakes
1 fl oz Water

Add the seasonings into the water and stir until salt is dissolved, then thoroughly mix into the ground meat.

Form into patties and cook as you normally would with any bulk sausage, or use for any recipe calling for breakfast sausage.

<1g net carbs (from the seasonings) for the whole 1 lb batch! 


Baking / Low Carb "Shake 'n Bake" Style Coating
« on: February 25, 2019, 06:24:24 PM »
Here's a low carb coating for baking chicken, chops, etc.

It's pretty easy to make, and only has 1.5g net carbs for the entire batch if using Almond Flour and 0 net carbs if using Flaxseed Meal.

Enough to coat about 4 pieces of chicken or chops:

1 TBS Almond Flour
1 TBS Flaxseed meal
1 tsp Paprika
1 tsp of your favorite Seasoning salt  (I like Big Poppa Smokers "Little Louie's" Garlic Seasoning Salt)

Simply combine the ingredients, place in a gallon size plastic baggie with your moist chicken, chops, etc, and shake to coat.  No need for an egg wash.  Bake @ 375 - 400 until done.

* < 1 net carb in the whole batch!

My whole family loves this coating, because it truly tastes great and adds practically no carbs!


New Member Introductions / TentHunteR Here!
« on: February 25, 2019, 05:48:32 PM »
I reckon I should introduce myself too!

My name is Cliff, and I am very happy to be involved in getting this new forum up and running!  I handle the technical stuff behind the scenes and will also be on board as a moderator with Tommy (TMB), and Tim (teesquare).

I was diagnosed with Diabetes a couple years ago, so I started on a low-carb/ketogenic diet out of necessity.  I'm glad I did though, because the health benefits have been super!

The biggest issue at first was knowing that I'd basically have to give up certain foods for life.  So, rather than obsess about what I couldn't have, I decided to focus on what I could have and find low-carb replacements for those foods I loved.  It's been a tasty, and healthy adventure!

I still eat PLENTY of veggies, they're just the non-starchy, higher fiber, lower carb veggies.  I also eat plenty of salads, moderate protein, and basically don't worry about how much fat, but instead focus on getting the right kinds of fats (olive, avocado, coconut, some Canola, and REAL butter).

I love that now that I understand the diet, and what spikes my blood sugar, I can move in and out of weight loss or maintenance phases of the diet so I loose the weight nice and slowly. I am now down about 60 - 65 lbs since I started.

Can't wait to learn from you guys and share some recipes and such.


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