Keto Recipes

Truffle Keto Cheesecake (Dairy-Free, Egg-Free, Grain-Free)

Ingredients
CRUST INGREDIENTS

1 cup blanched almond flour (100 g)
3 Tbsp. coconut oil, melted
Pinch sea salt
2 Tbsp. cocoa powder
1 Tbsp. coconut milk
FILLING INGREDIENTS

7 ounces raw macadamia nuts, soaked overnight, rinsed and drained
4 Tbsp. raw cacao butter, melted
3 Tbsp. virgin coconut oil, melted
2 ounces baking chocolate, melted
40 drops liquid stevia (to taste)
10 Tbsp. erythritol, powdered (130 g)
1 tsp. vanilla extract
½ cup cocoa powder (50g)
½ cup coconut milk
¼ tsp. sea salt

Instructions

Preheat oven to 350 F. Line the bottom only of a 7″ cheesecake pan with unbleached parchment paper.
In a small bowl, combine the crust ingredients. Mix well to form a dough. The dough should be slightly wet and hold together when pinched. If not, add melted oil by teaspoon.
Press dough tightly into the bottom of the lined pan. Poke with a fork to make small holes. Transfer to the oven par-bake for 10-12 minutes. Let cool completely.
While crust is cooling, make the filling. In a high powered blender, add the cheesecake filling ingredients. Blend on high speed until you achieve a smooth, uniform consistency. (The “soup” setting is great for this!)
Scrape filling into par-baked crust. Tap on the counter to remove air bubbles. Cover loosely with plastic wrap and refrigerate until set – about 8 hours. Alternately, freeze for 2-3 hours, then defrost before cutting.
Once set, run a butter knife around the outside edge, then unlatch the spring form. If frozen, defrost before cutting. Serve with fresh whipped cream and garnish with chocolate shavings or cinnamon, if desired.

Nutrition & Macronutrient Ratio

NUTRITION INFORMATION

245 calories, 25 g fat, 11 g saturated fat, 10 g monounsaturated fat, 1 g polyunsaturated fat, 0 mg cholesterol, 13 g carbohydrate, 3 g NET carbs, 8 g sugar alcohols, 2 g sugar, 3 g fiber, 4 g protein,190 mg potassium, 101 mg phosphorous, 39 mg sodium, 65 mg magnesium

MACRONUTRIENT RATIO

90% FAT | 6% PROTEIN | 4% CARBOHYDRATE

Instant Pot Mexican Pork Stew (Low Carb, Keto-Friendly)

Ingredients
36 ounces pastured pork shoulder
2 cups cooked pumpkin
6 cups organic chicken broth
6 Tbsp. pastured pork lard
1 small yellow onion, diced
2 tsp. ground cumin
2 tsp. garlic powder
1 tsp. smoked paprika
1 tsp. sea salt
4 cups chopped organic kale
1 cup cilantro, chopped
1 whole lime, cut into wedges
4 medium avocados, diced
1 cup canned chopped green chiles

Instructions

Cut the pork shoulder into 1 inch cubes.
In a small bowl, combine the salt, cumin, smoked paprika, and garlic powder.

Add pork lard to the Instant Pot vessel and turn to Saute.
When melted and shimmering, add the onion. Cook while stirring for two minutes.
Add the cut-up pork shoulder, spices, pumpkin, green chiles and broth. Stir to combine.
Close and lock the lid. Set to Manual, HIGH pressure and set time for 30 minutes.
When the time is up, allow the pressure to release naturally or do a quick release.
Add the chopped kale and stir.
Ladle the soup into bowls. Top with cilantro and avocado. Garnish with lime and serve.

Nutrition & Macronutrient Ratio
Nutrition Information Per Serving

340 calories, 23 g fat, 6 g saturated fat, 12 g monounsaturated fat,

3 g polyunsaturated fat, 65 mg cholesterol, 13 g carbohydrate, 6 g NET carbs,

0 g sugar alcohols, 2 g sugar, 7 g fiber, 24 g protein, 819 mg potassium,

237 mg phosphorous, 367 mg sodium, 56 mg magnesium

63% FAT | 29% PROTEIN | 8% CARBOHYDRATE

Instant Pot Keto Thai Salmon Curry

Ingredients

1 Tbsp. Thai Kitchen Red Curry Paste
2 cups organic chicken bone broth
16 ounces wild salmon
2 cups full-fat coconut milk
1 medium scallion, sliced
1 inch ginger, grated
1 whole lime, cut into wedges
2 Tbsp. chopped cilantro
1 Tbsp. virgin coconut oil

Instructions

Dice the wild salmon into 1-inch cubes and remove pin bones. Chop the scallions and cilantro, grate the ginger, slice the lime into wedges.
Add the broth, red curry paste, coconut oil, ginger and coconut milk to the Instant Pot vessel. Whisk to combine.
Place the diced wild salmon into the broth.
Close and lock the lid. Set the pressure to LOW and the time to 5 minutes.
When the time is up, do a quick release.
Transfer salmon curry to serving bowls. Serve with scallions, cilantro and lime wedges.
Nutrition & Macronutrient Ratio
NUTRITION INFORMATION PER SERVING

442 calories, 35 g fat, 26 g saturated fat, 4 g monounsaturated fat, 3 g polyunsaturated fat, 64 mg cholesterol, 6 g carbohydrate, 6 g NET carbs, 0 g sugar alcohols, 1 g sugar, 1 g fiber, 29 g protein, 823 mg potassium, 336 mg phosphorous, 255 mg sodium, 86 mg magnesium

MACRONUTRIENT RATIO

69% FAT | 26% PROTEIN | 5% CARBOHYDRATE