Low carb dinner party recipes

If you are on a low carb diet and your friends aren’t, throwing your own dinner party is one of the best ways to eat what you want without sacrificing flavor, satisfaction or your low carb diet. These lavish low carb recipes will keep your guests well-fed and unsuspecting.

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low carb dinner party menu

Sesame Chicken Kebobs

Makes 30 kebobs

Marinade:

15 ounces teriyaki sauce (up to 2 grams of sugar per serving)

6 tablespoons sesame oil

1/4 teaspoon minced garlic

1 lemon, juiced

1 tablespoon sugar substitute

Kebobs:

2 pounds boneless, skinless chicken thighs, cut into 1/2-inch thick strips

1 tablespoon sesame seeds, toasted

Directions:

1. Soak 30 bamboo skewers in water for 1 hour. Meanwhile, combine all marinade ingredients together in a large bowl. Soak chicken strips in marinade; cover and chill for at least 1 hour.

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2. Preheat oven to 375 degrees F. Thread 1 chicken strip on each skewer and lay on a sheet pan. Bake in oven for 30 minutes or until fully cooked. Sprinkle chicken kebobs with sesame seeds before
serving.

Per serving: Calories 57, Saturated Fat 0 grams, Carbohydrates 0 grams, Fiber 0 grams, Net Carbohydrates 0 grams

Crab Cakes with Mustard Dipping Sauce

Makes 18 servings

Crab cakes:

1 pound blue crabmeat

1 tablespoon small diced red bell pepper

1 tablespoon small diced green bell pepper

1 tablespoon finely chopped fresh parsley leaves

1 tablespoon mayonnaise

2 eggs

1 tablespoon baking powder

1 tablespoon Worcestershire sauce

1-1/2 teaspoons Maryland-style crab seasoning

2 tablespoons canola oil

Mustard sauce:

1/4 cup heavy mayonnaise

1/4 cup Dijon mustard

1/4 teaspoon fresh lemon juice

Directions:

1. Combine all crab cake ingredients except oil in a large bowl.

2. Heat oil in a large skillet. Using a tablespoon, spoon small rounds of crabmeat into oil. Cook about 2 minutes per side. Do not overcrowd skillet. Transfer cooked crab cakes to paper towels to
drain.

3. Meanwhile, combine all ingredients for mustard sauce and serve with warm crab cakes.

Per serving: Calories 81, Saturated Fat 1 gram, Carbohydrates 0 grams, Fiber 0 grams, Net Carbohydrates 0 grams

Jerk Pork

Makes 12 servings

Ingredients:

2 tablespoons Jamaican jerk seasoning

1/4 cup canola oil

4 pounds boneless pork loin, excess fat trimmed

Directions:

1. Preheat oven to 350 degrees F. Combine jerk seasoning and oil in a small bowl. Rub entire pork loin with jerk marinade.

2. Move loin to a baking dish and bake 20 minutes. Lower oven temperature to 300 degrees F. and bake another hour.

3. Take pork out of oven and let rest 10 minutes before slicing. Serve with squash salsa (recipe below).

Per serving: Calories 226, Saturated Fat 2 grams, Carbohydrates 0 grams, Fiber 0 grams, Net Carbohydrates 0 grams

Squash Salsa

Makes 24 servings

Ingredients:

2 tablespoons canola oil

1 cup zucchini, small diced

1 cup yellow squash, small diced

1/2 cup yellow bell pepper, small diced

1/4 cup red bell pepper, small diced

1/4 cup sugar substitute

1/8 teaspoon kosher salt

1/8 teaspoon ground black pepper

1 cup cantaloupe, small diced

Directions:

1. Heat oil in a large skillet over medium-high heat. Add all ingredients except cantaloupe and cook 2 minutes. Take skillet off of heat and drain.

2. Transfer mixture to a plate and place in the refrigerator to chill. When cooled, mix in cantaloupe and refrigerate for 1 hour before serving. Serve as a garnish with the pork tenderloin or as
salsa for low carb chips.

Per serving: Calories 17, Saturated Fat 0 grams, Carbohydrates 1 gram, Fiber 0 grams, Net Carbohydrates 1 gram

Fresh Berry Gratin

Makes 8 servings

Ingredients:

1/2 pint fresh raspberries, washed and dried

1/2 pint fresh blackberries, washed and dried

1/2 pint fresh strawberries, cut into quarters, washed and dried

1/2 pint fresh blueberries, washed and dried

1/4 cup plus 1 tablespoon sugar substitute

1 cup sour cream

1 tablespoon brown sugar substitute

Fresh mint, for garnish

Directions:

1. Preheat broiler on high. Place all berries in a large skillet. Sprinkle 1 tablespoon of sugar substitute on berries and top with sour cream. Sprinkle with remaining sugar and brown sugar.

2. Arrange the pan under the broiler with the oven door kept ajar. Warm the berries for 2 to 3 minutes or until the sugar is melted and glazed. Keep your eye on berry mixture because it can easily
burn. Garnish with mint.

Per serving: Calories 97, Saturated Fat 4 grams, Carbohydrates 10 grams, Fiber 3 grams, Net Carbohydrates 7 grams