Keto Recipes

Rich & Creamy Instant Pot Almond Milk (in 20 Minutes!)

Ingredients

1 cup raw organic almonds
5 cups spring or filtered water
1 tsp. vanilla extract (optional, to taste)
1/4 tsp. Himalayan sea salt (optional, to taste)
10 drops stevia extract (optional, to taste)

Instructions

Add 1 cup almonds and 1 cup water to the Instant Pot.
Close and lock the lid. Set pressure to HIGH and time to 1 minute.
When time is up, do a quick or natural release.
Strain almonds and rinse well under cold water.
Transfer rinsed almonds to high-powered blender. Add 4 cups water.
Blend on high for 2 minutes. Add optional ingredients and blend for 20 seconds.
Set nut milk bag over large bowl. Pour almond milk through bag, squeezing to get all liquid extracted.
Transfer to a quart-sized Mason jar and store in the refrigerator for up to 4 days.

Instant Pot Bolognese (Keto + Paleo Friendly)

Ingredients

6 slices pastured bacon, diced
2 Tbsp. grass-fed butter
2 stalks organic celery, minced
1 medium carrot, minced
1 small yellow onion, minced
2 pounds grass-fed ground beef
1 1/2 tsp. sea salt
2 ounces dry white wine
2 16-oz. cans organic diced tomatoes
2 Tbsp. extra virgin olive oil
4 whole bay leaves
1/3 cup organic heavy cream

Instructions

Press Sauté on the Instant Pot. Add the bacon and cook 4-5 minutes. Strain bacon and set aside.
Add the butter, diced onion, celery and carrots and cook until tender, about 6 minutes.
Add the grass-fed beef and sea salt. Cook, breaking up the meat with a spoon, about 4 minutes.
Add the cooked bacon and wine and cook 2 minutes.
Add the tomatoes, olive oil and bay leaves. Cover and cook HIGH pressure for 15 minutes.
When the time is up, do a natural release. Remove all of the bay leaves. Pour in the heavy cream and stir. If the sauce seems thin, press Sauté and let simmer to drive off excess liquid.
Serve over Cappello’s pasta, zucchini noodles or spaghetti squash
Nutrition & Macronutrient Ratio
301 calories, 22 g fat, 9 g saturated fat, 9 g monounsaturated fat,

1 g polyunsaturated fat, 77 mg cholesterol, 6 g carbohydrate, 4 g NET carbs,

0 g sugar alcohols, 3 g sugar, 1 g fiber, 19 g protein, 507 mg potassium,

200 mg phosphorous, 621 mg sodium, 32 mg magnesium

68% FAT | 26% PROTEIN | 6% CARBOHYDRATE

Instant Pot Loaded Cauliflower Soup

Ingredients

3 cups organic chicken bone broth
1 head cauliflower, chopped
½ medium yellow onion, chopped
2 cloves garlic, chopped
8 slices pastured bacon, cooked
2 ounces organic probiotic cream cheese
½ cup organic heavy cream
4 Tbsp. pastured butter
1 large green onion, minced
3 ounces organic cheddar cheese, grated

Instructions

Add the butter to the vessel of the Instant Pot and turn to Sauté.
While the butter melts, chop the onion and garlic. Add to the Instant Pot and cook for 3-4 minutes, stirring occasionally.
Add the broth and deglaze the pan. Add the chopped cauliflower and sea salt. Close and lock the lid. Set pressure to HIGH and time to 5 minutes.
When time is up, allow the pressure to release naturally.
Meanwhile, cook the bacon and chop the green onion.
Using an immersion blender, blend the soup until smooth.
Add the cream cheese, heavy cream and ¾ of the shredded cheese. Blend again to incorporate. Adjust seasoning.
To serve, ladle into bowls, top with remaining shredded cheese, crumbled bacon and green onions.

Nutrition & Macronutrient Ratio

NUTRITION INFORMATION PER SERVING

253 calories, 22 g fat, 12 g saturated fat, 7 g monounsaturated fat, 1 g polyunsaturated fat, 62 mg cholesterol, 6 g carbohydrate, 4 g NET carbs, 0 g sugar alcohols, 2 g sugar, 3 g fiber, 10 g protein, 324 mg potassium, 131 mg phosphorous, 419 mg sodium, 21 mg magnesium

MACRONUTRIENT RATIO

78% FAT | 16% PROTEIN | 6% CARBOHYDRATE

PALEO PANCAKES (GLUTEN FREE, DAIRY FREE)

Ingredients
1/2 c. organic coconut milk
1/2 Tbsp. organic raw apple cider vinegar
6 large pastured eggs
8 Tbsp. Bob’s Red Mill Organic Coconut Flour
1 tsp. baking soda
10 drops SweetLeaf® SteviaClear Liquid Stevia
1 Tbsp. Coconut Secret Raw Coconut Nectar
2 tsp. organic cinnamon

Instructions

First, make coconut buttermilk. Combine coconut milk and apple cider vinegar. Let stand for 10 minutes.

Blend “coconut buttermilk”, eggs and coconut nectar together in a blender or mixer until well- combined.

Add the coconut flour, baking soda and cinnamon. Blend until smooth.

Let the batter rest for five minutes.
Heat a safe, non-stick griddle (preferably enameled cast-iron) to medium heat.

Pour batter into pan to make pancakes (silver dollar-sized work best). Cook about 1 minute per side; flip. Continue making batches.

Serve with a simple sauce made from organic frozen blueberries or my Antioxidant Super-Syrup.