Ingredients:

• 1 lb chicken breast, diced
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• 2 cups cauliflower rice
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• 1 bell pepper, diced
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• 1 onion, diced
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• 2 cloves garlic, minced
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• 1 cup chicken broth
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• 1/4 cup coconut aminos
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• 2 tbsp olive oil
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• 1 tsp paprika
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• 1/2 tsp cumin
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• Salt and pepper to taste
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• Fresh parsley for garnish
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Instructions:

Turn on Instant Pot and select 'Saute' mode

Add olive oil, diced chicken, minced garlic, diced onion, and diced bell pepper

Saute until chicken is browned

Add cauliflower rice, paprika, cumin, salt, and pepper

Stir well

Pour in chicken broth and coconut aminos

Stir to combine

Close the lid, set the valve to 'Sealing', and select 'Manual' mode

Cook on high pressure for 5 minutes

Once done, allow natural pressure release for 5 minutes, then manually release any remaining pressure

Open the lid and stir the chicken cauliflower rice mixture

Serve hot, garnished with fresh parsley

Enjoy your Keto Instant Pot Chicken Cauliflower Rice!

Ingredients:

• 1 cup fresh or frozen raspberries
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• 1/4 cup powdered erythritol
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• 3 large eggs
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• 1/4 cup unsalted butter
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• 1/4 cup lemon juice
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• Zest of 1 lemon
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• 1/2 teaspoon vanilla extract
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• 1/4 teaspoon xanthan gum optional, for thickening
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Instructions:

Blend or process the raspberries until they are smooth in a blender or food processor

Put the puree through a fine-mesh sieve to get rid of the seeds

Then, put the raspberry puree in a bowl

Mix the powdered erythritol and eggs together in a heat-safe bowl by whisking them together

Melt the unsalted butter over low heat in a saucepan

You can add the raspberry puree, lemon juice, lemon zest, and vanilla extract after the butter has melted

Use a stir to mix

Slowly pour the raspberry mixture into the egg mixture while whisking it all the time to keep it from curdling

Put the mixture back in the saucepan and stir it constantly over low heat until it gets thicker

You can add xanthan gum to help it thicken if you want to

When the curd gets thick, take it off the heat and let it cool to room temperature

After that, put it in a glass jar or other container and put it in the fridge until it's cold and set

You can use your sugar-free raspberry curd to top low-carb desserts or as a spread on keto-friendly bread

Have fun!

Ingredients:

• 4 slices of bacon, chopped
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• 1 small cabbage, thinly sliced
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• 1 onion, thinly sliced
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• 2 cloves garlic, minced
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• Salt and black pepper to taste
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Instructions:

In a large skillet, cook the chopped bacon over medium heat until it becomes crispy

Remove the bacon and set it aside on paper towels to drain

In the same skillet, leave about 2 tablespoons of bacon grease and discard the rest

Add the minced garlic and sliced onion to the skillet and saut them until they become translucent and fragrant, about 3-4 minutes

Add the thinly sliced cabbage to the skillet, season with salt and black pepper to taste, and toss everything together

Cook for about 8-10 minutes, or until the cabbage becomes tender and slightly caramelized

Once the cabbage is cooked, return the crispy bacon to the skillet and stir to combine with the cabbage mixture

Remove from heat and serve the sauteed cabbage with bacon hot as a side dish

Enjoy!

Ingredients:

• 2 cups all-purpose flour
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• 1 tablespoon baking powder
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• 1/2 teaspoon salt
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• 1/2 cup cold unsalted butter, cubed
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• 1 cup shredded cheddar cheese
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• 1/2 cup cooked and crumbled bacon
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• 1 cup heavy cream
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Instructions:

Preheat your oven to 425F 220C and line a baking sheet with parchment paper

In a large bowl, combine the all-purpose flour, baking powder, and salt

Add the cubed cold unsalted butter to the dry ingredients

Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs

Stir in the shredded cheddar cheese and crumbled bacon into the mixture

Pour in the heavy cream and stir until just combined

Be careful not to overmix; the dough should be sticky

Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together

Roll or pat the dough to about 1-inch thickness

Use a round biscuit cutter to cut out biscuits and place them on the prepared baking sheet

Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown and cooked through

Remove from the oven and let them cool slightly before serving

Enjoy your Cheezy Bacon Cream Biscuits!

Ingredients:

• 4 large eggs
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• 4 oz cream cheese, softened
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Instructions:

In a mixing bowl, beat the eggs and cream cheese together until smooth

Heat a non-stick skillet over medium heat

Pour the egg mixture into the skillet and spread it out evenly

Cook for 2-3 minutes, or until the edges start to lift and the bottom is set

Using a spatula, gently flip the egg sheet and cook for another 1-2 minutes

Transfer the cooked egg sheet to a cutting board and slice into thin strips to resemble noodles

Serve immediately with your favorite keto-friendly sauce or toppings

Ingredients:

• 1 cup 2 sticks unsalted butter, softened
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• 1 cup granulated sugar
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• 1 cup brown sugar, packed
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• 2 large eggs
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• 1 teaspoon pure vanilla extract
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• 2 cups all-purpose flour
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• 1 cup unsweetened cocoa powder
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 36 mini peppermint patties, unwrapped
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• 1/2 cup powdered sugar, for rolling
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• Crushed candy canes, for garnish optional
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Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Add the eggs and vanilla extract to the creamed mixture, and beat until well combined

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients and mix until a smooth cookie dough forms

Take about a tablespoon of cookie dough, flatten it in your hand, place a mini peppermint patty in the center, and wrap the dough around the patty, forming a ball

Make sure the patty is completely covered with dough

Repeat this process for all the cookies

Roll each cookie ball in powdered sugar until coated evenly, then place them on the prepared baking sheet, spacing them about 2 inches apart

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

If desired, garnish with crushed candy canes for a festive touch

Enjoy your homemade Peppermint Patty Chocolate Cookies!

Ingredients:

• 1 block extra firm tofu, pressed and cubed
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• 2 bell peppers, thinly sliced
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• 1 tablespoon cornstarch
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• 1/4 cup orange juice
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• 2 tablespoons soy sauce gluten-free
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• 2 tablespoons maple syrup
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• 1 tablespoon rice vinegar
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• 2 cloves garlic, minced
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• 1 teaspoon grated ginger
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• 1/2 teaspoon red pepper flakes
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• 2 tablespoons vegetable oil
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• Salt and pepper, to taste
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• Green onions, thinly sliced, for garnish
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• Cooked rice, for serving
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Instructions:

In a small bowl, whisk together cornstarch, orange juice, soy sauce, maple syrup, rice vinegar, garlic, ginger, and red pepper flakes to make the sauce

Heat vegetable oil in a large skillet over medium-high heat

Add cubed tofu to the skillet and cook until golden brown on all sides, about 5-7 minutes

Remove tofu from the skillet and set aside

In the same skillet, add sliced bell peppers and cook until slightly tender, about 3-4 minutes

Return tofu to the skillet with the peppers

Pour the sauce over the tofu and peppers, stirring to coat evenly

Cook for an additional 2-3 minutes until the sauce thickens and coats the tofu and peppers

Season with salt and pepper to taste

Serve over cooked rice and garnish with sliced green onions

Enjoy!

Ingredients:

• 1 1/2 cups all-purpose flour
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• 1 tsp baking powder
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• 1/2 tsp baking soda
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• 1/2 tsp salt
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• 1 tsp ground cinnamon
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• 1/2 tsp ground nutmeg
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• 1/4 tsp ground cloves
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• 1/4 tsp ground ginger
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• 1/2 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 2 large eggs
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• 1 cup canned pumpkin puree
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• 1/2 cup buttermilk
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• 1 tsp vanilla extract
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• For Frosting:
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• 8 oz cream cheese, softened
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• 1/2 cup unsalted butter, softened
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• 2 cups powdered sugar
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• 1 tsp ground cinnamon
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• 1/4 cup granulated sugar for cinnamon sugar topping
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• 1/2 tsp ground cinnamon for cinnamon sugar topping
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Instructions:

Warm the oven up to 350 F 175C and put cupcake liners in a muffin tin

Put flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a bowl and mix them together with a whisk

Put away

Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy

Slowly add the eggs, making sure to mix well after each one

Add the pumpkin puree and mix it in

Mix the dry ingredients in slowly, adding buttermilk in between each addition and ending with the dry ingredients

Add vanilla extract and stir

Fill each cupcake liner about two thirds of the way to the top with batter

Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After baking, let the cupcakes cool in the pan for a few minutes before moving them to a wire rack to cool completely

To make the frosting, soften the cream cheese and butter and beat them together until they are smooth and creamy

Mix in the powdered sugar and ground cinnamon slowly until the mixture is smooth

For the cinnamon sugar topping, mix the granulated sugar and ground cinnamon in a different bowl

While the cupcakes are still cool, frost each one with the cream cheese frosting and then sprinkle the cinnamon sugar mixture on top to look nice

Have fun with your tasty Pumpkin Cupcakes With Cinnamon Sugar Cream Cheese Frosting!