Keto Recipes

Authentic Instant Pot Cochinita Pibil

Ingredients

2 cups organic fire roasted tomatoes, diced
2 pounds pastured pork shoulder or sirloin, cut into 3″ chunks
1 medium onion, sliced
1 Tbsp. avocado oil, tallow or lard
2 tsp. smoked paprika
1 tsp. ground cumin
1 Tbsp. achiote seeds, ground
1/8 tsp. ground cloves (optional)
2 tsp. sea salt
1/4 cup lime juice

Instructions

First, make the salsa. Heat the Instant Pot to “Saute”, add the oil and the onions. Cook, stirring, 3 minutes.
Add the fire roasted diced tomatoes to the pot, and simmer, 3 minutes.
Prepare the spice. Combine the annatto, smoked paprika, cloves, cumin and sea salt. Rub over pork pieces, coating well.
Pour the lime juice and 1/2 cup water into the salsa, and stir to combine.
Place spiced pork pieces into the salsa, getting all of the spices into the pot.
Close and lock the lid. Set pressure to HIGH and time for 60 minutes.
Quick release, or release naturally.
Serve over Cauliflower Rice, topped with avocado and pickled red onions or serve with Siete Tortillas, avocados, pickled red onion and cotija cheese.

Nutrition & Macronutrient Ratio

Nutrition Information Per Serving

237 calories, 13 g fat, 3 g saturated fat, 7 g monounsaturated fat, 2 g polyunsaturated fat, 75 mg cholesterol, 5 g carbohydrate, 4 g NET carbs, 0 g sugar alcohols, 3 g sugar, 1 g fiber, 23 g protein, 428 mg potassium, 234 mg phosphorous, 813 mg sodium, 27 mg magnesium

53% FAT | 40% PROTEIN | 7% CARBOHYDRATE

Instant Pot Egg Bites

Ingredients

6 large pastured eggs
4 ounces organic cheddar cheese, shredded
¼ cup organic cottage cheese
¼ cup heavy cream
1 Tbsp. avocado oil

Instructions

Add 2 cups water to the Instant Pot. Place rack in bottom. Grease Egg Bite mold with avocado oil.
In a high-powered blender, add the eggs, cottage cheese, heavy cream and cheddar cheese.
Blend on high for 30 seconds.
Pour the egg mixture into the wells of the Egg Bite mold, filling ¾ full.
Top with a flat plate or a bacon press (Note: We do NOT recommend using the plastic top as this will leach chemicals into your egg bites).
Close and lock the lid. Set to Steam. Adjust time to 8 minutes.
When time is up, remove the mold from Instant Pot.
Gently scoop out egg bites with a spoon.

Nutrition & Macronutrient Ratio

210 calories, 18 g fat, 8 g saturated fat, 6 g monounsaturated fat,
1 g polyunsaturated fat, 246 mg cholesterol, 1 g carbohydrate, 1 g NET carbs,
0 g sugar alcohols, 1 g sugar, 0 g fiber, 12 g protein, 100 mg potassium,
209 mg phosphorous, 225 mg sodium, 12 mg magnesium

75% FAT | 23% PROTEIN | 2% CARBOHYDRATE

Instant Pot Chicken Wings

Ingredients

2 pounds pasture-raised chicken wings
½ cup organic hot pepper sauce
4 Tbsp. grass-fed butter
½ Tbsp. organic apple cider vinegar
1/2 tsp. Worcestershire sauce
⅛ teaspoon garlic powder
½ tsp. sea salt

Instructions

Pour 1 cup cold water in the bottom of the Instant Pot.
Place a steamer basket in Instant Pot. Place chicken wings in the steamer basket.
Close lid and pressure cook at High Pressure for 8 minutes.
While the chicken cooks, make the sauce. Add the butter, hot sauce, garlic powder, vinegar, Worcestershire and sea salt to a small pot over medium heat. Bring to a simmer, whisking until sauce bubbles, then remove from heat.
When the time is up on the Instant Pot, allow the pressure to naturally release, then open the lid carefully.
Preheat oven to 425°F. Remove wings from Instant Pot and lightly pat dry with paper towels.
In a large mixing bowl, toss wings with sauce.
Place chicken wings in a single layer on a wire rack in a baking tray.
Transfer to the oven and bake 15-20 minutes, basting and flipping halfway through to get crisp and golden.

Nutrition & Macronutrient Ratio

303 calories, 24 g fat, 9 g saturated fat, 9 g monounsaturated fat, 4 g polyunsaturated fat, 102 mg cholesterol, 0 g carbohydrate, 0g NET carbs, 0 g sugar alcohols, 0 g sugar, 0 g fiber, 21 g protein, 188 mg potassium, 153 mg phosphorous, 304 mg sodium, 21 mg magnesium

72% Fat | 28% Protein | 0% Carbohydrate

PALEO SWEET POTATO WAFFLES

Ingredients
1 c. egg whites
1 medium organic sweet potato, roasted
5 Tbsp. Native Forest Organic Classic Coconut Milk
20 drops SweetLeaf® SteviaClear Liquid Stevia
0.125 tsp. Celtic Sea Salt®
1/2 tsp. organic cinnamon
4 large pastured eggs
8 Tbsp. Bob’s Red Mill Organic Coconut Flour
1 tsp. baking soda

Instructions

In a medium bowl, add eggs, egg whites, sweet potato, stevia and coconut milk. Using an immersion blender, blend the ingredients to a smooth consistency.

You can also blend the ingredients in a blender or Magic Bullet on high speed for one minute or until smooth.
In a small bowl, whisk together the dry ingredients – baking soda, salt, coconut flour and cinnamon.

Mix dry ingredients into wet ingredients and blend on high to fully incorporate.

Preheat your waffle iron. (NOTE: Be sure to use a cast iron waffle pan or a PFOA/PFTE free waffle iron). Spray with coconut oil spray before use.

Ladle ¼ to 1/3 cup onto the preheated iron, close the lid and cook for approximately one minute (time will vary according to waffle iron or pan and temperature settings).

Serve with grass-fed Kerrygold Butter and a drizzle of homemade sugar-free maple syrup

GLUTEN-FREE CHOCOLATE LAVA CAKE

Ingredients
16 Tbsp. Wholesome Sweeteners Organic Zero
8 oz. Dagoba Organic Eclipse Bar
1 Tbsp. Bob’s Red Mill Organic Coconut Flour
20 drops SweetLeaf® SteviaClear Liquid Stevia
5 large pastured eggs
1 c. organic grass-fed butter

Instructions

Preheat oven to 450 degrees Fahrenheit.
Bring eggs to room temperature.

In a heavy bottomed saucepan or double boiler, melt the chocolate with the butter and stir until smooth.

In a medium bowl, beat together eggs, powdered erythritol, stevia, and salt. Beat in chocolate mixture.

Stir in coconut flour.
Pour into paper-lined muffin cups and bake for 12-14 minutes, or until puffed up and still a bit moist-looking on the tops. Do NOT overbake.

Let cakes stand for one minute, then invert onto individual serving dishes.
Enjoy immediately!