KETO Cherry Crisp Grain-free topping with Cream Cheese filling

 Whip up a low-carb, grain-free keto cherry oatmeal cream cheese bake by layering a rich, whipped cream cheese base with a warm, spiced cherry filling. Top the dish with a buttery, toasted crumble made of crushed nuts, seeds, and unsweetened oats for a satisfying dessert

Keto Cherry Crisp Bake

• Prep time: 30 mins | Bake time: 35 mins | Servings: 12 

Ingredients

The Cherry Filling:

• 4 cups fresh or frozen cherries, pitted and halved
• 1/4 cup Swerve Granular or Monkfruit Sweetener
• 1 tsp lemon juice, optional
• 1/2 tsp ground cinnamon [1, 2, 3, 4, 5]

The Cream Cheese Layer:

• 8 oz cream cheese, softened at room temperature
• 1/4 cup powdered sweetener (like Swerve Confectioner's)
• 1 tsp vanilla extract
• 1 large egg (helps the cream cheese set like a custard)

The "Oat" Topping:

• 1 cup Almond Flour
• 1 cup pecans or walnuts, finely chopped
• 1/2 cup low-carb maple syrup or melted butter
• 2 tbsp hemp seeds or 1 tbsp Chia Seeds (to mimic the texture of rolled oats)
• 1/4 tsp sea salt

Instructions

1. Preheat & Prep: Preheat your oven to 350°F and grease a 9x13-inch baking dish.
2. Mix the Filling: In a bowl, toss the cherries with the granulated sweetener, lemon juice, and cinnamon. Pour this into the bottom of your baking dish. 
3. Make the Cream Cheese Layer: Using a hand mixer, beat the cream cheese, powdered sweetener, vanilla, and egg until smooth and fluffy. Spoon dollops of this mixture evenly over the cherries.
4. Prepare the Topping: In a separate bowl, stir together the almond flour, chopped nuts, sweetener/butter, hemp/chia seeds, and salt. Sprinkle this over the cream cheese and cherry layers. 
5. Bake: Bake for 35 minutes, or until the top is golden brown and the cherry juices are bubbling.
6. Cool: Let it cool for 20 minutes so the cream cheese sets. Serve warm.

Grain-free Sugar-free Pie Crust

 1 - 1/4 c. ground pecans, grind in a food processor or grind in batches in a small coffee grinder 

2 tsp monk fruit sweetener

1 Tbsp inulin (inulin sweetener is a prebiotic and tastes like a Graham cracker)

3 Tbsp butter (or coconut oil for dairy free)

Grind pecans. Measure 1 - 1/4 cup 

Add sweetener, inulin, and the butter or coconut oil. Mix. 

Press into the bottom and sides of a 9-inch pie pan.

Bake 350 degrees for 15 minutes. 

Let cool on wire rack or cool in freezer.  Add your favorite pie filling.

Instant Pot Refried Beans - No Soak

 

Instant Pot Pinto Beans 

{no soaking needed!}

Instant Pot Pinto Beans are so easy to make and there's no need to pre-soak! Learn how to cook dried pinto beans in under 40 minutes and have ready to use beans in your favorite recipe.

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Course: Entree

Cuisine: American

 

Prep Time: 5minutes minutes

Cook Time: 35minutes minutes

Total Time: 60minute40

 minutes

 

Servings: 7 cups cooked beans

 

Calories: 225kcal

 

Author: Karrie | Tasty Ever After

Ingredients

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6 cups dried pinto beans, rinsed 
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• 
  
12 cups hot water, or broth
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    1 med or large onion, finely

     diced

     4 cloves garlic, peeled and

     minced (or garlic powder 

     equivalent)

    2-3 Tbsp jalepeno juice from  a can of pickled jale[penos

    Instant Pot (8-quart-size)

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Instructions

• Fill a pot with warmish water (the temperature of the water is similar to a river in the tropics at the equator; it should be on the warmer side of cool, but not cold). Add the 6 cups of dried beans to pot and stir
•  Rinsing helps remove any dirt and dirt clods. Rinse the beans in a strainer/colander in the same warmish cool water. 
• Add the rinsed beans and 12 cups of water to the Instant Pot. Add more water to ensure the beans are covered by at least 1 inch of water or broth.
• Cover and lock the lid, then turn the valve to sealing.  Select the beans/chili button (if no preprogrammed button, then 15 minutes at HIGH pressure ).
• When the beans are finished cooking, wait for the Instant Pot to cool down for 10 minutes. Or release pressure manually by placing a hand towel over the valve and carefully venting the steam valve on the lid.  It is safe to open the lid once all steam has been released.

  **Please note: Instant Pots vary in cooking, so beans may take a little longer to cook with certain IPs. If you find your beans are not fully cooked after the initial 30 minutes, put the lid back on and manually select at high pressure another 5-10 minutes.**
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Paneer & Veggies in Peanut Sauce

Paneer is a fresh, non-aged cheese that is a staple in South Asian cuisine. Because it's non-melting, paneer can be grilled, fried, or cooked on skewers without changing its shape, similar to tofu. It's commonly made from cow or buffalo milk that has been curdled with an acid like lemon juice or vinegar. Paneer is also known as Indian cottage cheese and has a mild flavor and firm texture. Paneer is low-carb and a good source of protein for vegetarians. 

Paneer is a key ingredient in many dishes, including:

• Curries: Paneer is often added to curries like palak paneer (spinach curry) and paneer makhani (tomato-based curry). 
• Flatbreads: Paneer is a popular filling for flatbreads like paratha and puri. 
Pakoras and kebabs: Paneer is often cut into cubes and fried and used in pakoras and kebabs. 

Ingredients 

Peanut Sauce

• 6 Tablespoons soy sauce
• 1/4 cup rice vinegar
• 1/4 cup honey
• 2 Tablespoons sriracha or any hot sauce
• 1/2 cup peanut butter

Paneer & Veggies

• 2 tablespoon toasted sesame oil
• 2 tablespoon avocado oil or use oil of choice
• 2-inch ginger root, peeled and chopped
• 8 large garlic cloves chopped
• 6 stalks green onions chopped + more greens for garnish
• 500 grams paneer cubed, pan-fried, and salted (1.5 cups) 
• 3 cups water 
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• 4 medium carrots cut into thick matchsticks 2-inch length
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• 2 celery stalks, washed and sliced
• 3 cups cauliflower florets, cut to bite size pieces
• 3 cup broccoli florets, cut medium to small size florets
• 2 teaspoon cornstarch mixed with 1 tablespoon water

Stove-top Instructions

• Whisk ingredients for the peanut sauce in a bowl and set aside. 
• Heat a heavy bottom pan on medium heat. Once hot, add the oils and then add the garlic, ginger and green onion. 
• Stir sauce for 2 minutes and then stir in the celery, carrots, cauliflower, and broccoli along with water. Cover and let the veggies look until soften, around 7 to 8 minutes. 
• Remove lid and stir in the paneer and sauce. 
• Stir in the cornstarch slurry and simmer for 2 minutes until the sauce thickens.
• Enjoy as a soup or Serve hot on top of Rice

Party Broccoli Salad

 

This broccoli salad is delicious. Chop the ingredients very small, then let the salad sit overnight for max flavor 

original recipe from:https://www.thekitchenmagpie.com/classic-bacon-broccoli-salad-recipe/#wprm-recipe-container-54987

Servings: 6

Calories: 783

original Author: Karlynn Johnston

Ingredients

 

Broccoli Salad

• 8 cups broccoli florets, chopped very small
• 1/2 cup white onion, finely diced
• 1/4 cup raisins or craisins
• 1/3 cup salted sunflower seeds, hulled
• 1/2 pound bacon, cooked and then crumbled into small pieces (optional)

Sweet Mayonnaise Dressing

• 1 cup mayonnaise
• 1/4 cup sugar equivalent of monk fruit erythritol
• 2 tablespoons white vinegar

Instructions

 

• Place all of the salad ingredients into a medium sized bowl.
• Prepare the dressing by mixing the mayonnaise, sugar and vinegar together until smooth. Stir into the salad ingredients.
• Cover the bowl and let the salad chill – Mary would let it chill overnight and then bring it to the potluck and it was spectacular! 
• Serve cold.

Nutrition Information

Calories: 783kcal, 

Carbohydrates: 6g, 

Protein: 8g, Fat: 68g, 

Saturated Fat: 12g, Cholesterol: 50mg, 

Sodium: 713mg, Potassium: 595mg, 

Fiber: 4g, Addedd Sugar: 4g, 

Vitamin A: 815IU, 

Vitamin C: 110.9mg, 

Calcium: 73mg, 

Iron: 1.5mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Bigos - Polish Stew

Bigos is a traditional Polish stew using pork, kielbasa, and sauerkraut — great for a cold winter's day. 

To lower net carb count, remove the potato and kidney beans

To make it vegetarian, remove the kielbasa, bacon, and pork stew meat.

Ingredients

• 1 pound kielbasa sausage, sliced into ½-inch pieces

• 2 thick slices hickory-smoked bacon

• 1 pound cubed pork stew meat

• 1 onion, diced

• 3 cloves garlic, chopped

• 4 cups green cabbage, shredded

• 2 carrots, diced

• 1 ½ cups sliced fresh mushrooms, or canned

• 1 jar 16 oz sauerkraut, rinsed and well drained

• 5 cups beef stock, or water and bouillon beef or chicken 

• 1 med potato, diced

• 1 can 15 oz diced tomatoes

• 1 can 8 oz tomato sauce

• 1 can 15 oz shoestring beets, undrained

• 1 can 15 oz light red kidney beans or chick peas, rinsed and drained

• 1 bay leaf

• 1 tablespoon sweet paprika

• 1 teaspoon dried basil

• 1 teaspoon dried marjoram

• ¼ teaspoon salt

• ⅛ teaspoon ground black pepper

• ⅛ teaspoon caraway seed, crushed

• 1 dash Worcestershire sauce

Directions

1. Heat a large pot over medium heat. Add kielbasa and bacon; cook and stir until bacon has rendered its fat and sausage is lightly browned. Add cabbage, carrots, onion, mushrooms, and garlic. Reduce heat to medium; cook and stir until carrots are soft, about 10 minutes. Do not let the vegetables brown. Add sauerkraut. 

2. Mix in beef stock, potato, diced tomatoes, tomato sauce, beets, and beans.  

3. Season with bay leaf, paprika, basil, marjoram, salt, pepper, caraway seed, and Worcestershire sauce. Simmer until potato is desired tenderness. Serve hot