Low Carb Recipes

If you’re having trouble with your blood sugar, or if you need to lose weight but find that you’re unable to do it on the standard low-fat, high-carb diet, talk with your doctor about switching to a low-carb, moderate protein, high-fat diet. The recipes featured here typically contain 10 grams of net carbs per serving or less, making them suitable even for very low-carb diets.

Country Style Ribs

The other day I was looking for pork belly at Costco, but alas, they were out. So I looked around the pork refrigerator, and settled on “boneless pork shoulder country-style ribs,” which looked like gorgeous slabs of meat, with beautiful fat marbling throughout.

At home, I researched how to cook them, and came up with the following method, a combination of several of the recipes I found. We really enjoyed these country style ribs. They’re meaty and tender, and the fat, oh the glorious fat, melts into them as they slowly cook, then crisps up beautifully under the broiler.

Since this is such a fatty cut of meat, a little goes a long way – 8 oz cooked ribs per person is plenty. As for sides, simply serve these ribs with a tossed salad or some plain steamed veggies. They are so rich and fatty and satisfying, there’s really no need for anything else. Click for the recipe

Bunless Burger

When you get used to eating low carb, you no longer “need” bread to hold your burgers or hot dogs. I used to love bread, but now I consider bread as an unnecessary filler. I’d much rather have an extra beef patty, than have just one patty sandwiched in bread. The bonus: steady blood sugar and effortless weight maintenance.

When I eat burgers, I usually just put them on a plate and use a knife and a fork. This bunless burger “sandwich” is another way to enjoy meat, cheese and veggie layers without bread. It’s admittedly more fun than using a knife and a fork, and it is always a hit with kids, who find the “meat bun” funny – and fun. Click for the recipe

Chocolate Whipped Cream

A quick and easy recipe for a not-too-sweet chocolate whipped cream. Great with fresh berries, or as frosting for cakes and cupcakes. The food processor makes excellent, thick whipped cream – no elbow grease required – but since it’s so efficient, keep an eye on it and try to avoid over-whipping. Click for the recipe

Kale Casserole

Confession: I’m not a huge fan of kale – I find it bitter. But I can’t get enough crispy kale chips, and I love this yummy, cheesy kale casserole. Click for the recipe

Low Carb Cream Cheese Pancakes

These delicious low carb pancakes are made with just three ingredients. They are REALLY good, in fact better than flour-based pancakes, and don’t just take my word for it – my carb-loving kids adored these low carb pancakes and asked for seconds.

One caveat: The batter is very thin, so you can’t just pour three mounds of the batter into a large skillet and fry three pancakes at a time, as you would with regular pancakes. The batter will spread. So either use two mini frying pans and cook one pancake at a time in each, or use a special pancake pan – I used this egg cooker pan, which makes perfect round eggs and also works great for thin-batter pancakes. Click for the recipe

Roasted Leeks

Leeks look like oversized green onions. When raw, their flavor resembles the flavor of shallots, although sweeter and more delicate. Roasting leeks mellows their onion flavor, caramelizes them and brings out their natural sweetness. Click for the recipe

Bacon Wrapped Meatloaf

Bacon makes everything better, and meatloaf is no exception. Wrapping the meatloaf in bacon imparts wonderful flavor, and keeps the meatloaf from drying. Click for the recipe