Keto Coffee Cake

This Keto Coffee Cake is a tasty low-carb treat that you can eat for breakfast or as a snack. It's soft, moist, and flavorful, but it doesn't have a lot of carbs.

Ingredients:

• 2 cups almond flour
• 1/3 cup coconut flour
• 1/2 cup erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup chopped pecans or walnuts optional
• 1/4 cup powdered erythritol or monk fruit sweetener for topping
• 1 tsp ground cinnamon for topping

Instructions:

Start by heating the oven to 350F 175C

A 8x8-inch baking pan should be greased

Mix the sweetener, baking powder, baking soda, salt, almond flour, and coconut flour in a large bowl with a whisk

Add the eggs, almond milk, vanilla extract, and melted butter

Stir until everything is well mixed

If you want, fold in chopped nuts

Spread the batter out evenly in the baking pan that has been prepared

To make the topping, mix powdered sugar and cinnamon in a small bowl

Spread the topping out over the batter in a thin layer

In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Before cutting the coffee cake into squares, let it cool down

Serve and have fun!

Air Fryer Sweet and Spicy Pork Belly Bites

Enjoy the irresistible combination of tender pork belly bites cooked to perfection in the air fryer and glazed with a sweet and spicy sauce.

Ingredients:

• 1 lb pork belly, cut into bite-sized pieces
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp honey or low-carb sweetener
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes adjust to taste
• 1 green onion, finely chopped for garnish

Instructions:

In a bowl, whisk together soy sauce, hoisin sauce, honey or sweetener, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes to create the marinade

Add the pork belly pieces to the marinade, ensuring they are well-coated

Let them marinate for at least 30 minutes longer for more flavor, refrigerated

Preheat the air fryer to 375F 190C

Place the marinated pork belly pieces in the air fryer basket in a single layer, ensuring they are not overcrowded

Air fry for 15-18 minutes, flipping the pieces halfway through, until the pork belly is crispy and cooked through

Once done, remove the pork belly bites from the air fryer, place them on a serving plate, and garnish with chopped green onions

Serve the sweet and spicy pork belly bites as a delightful appetizer or snack

Vegetarian Hummus Pita Pizza

This Vegetarian Hummus Pita Pizza is a quick and tasty Mediterranean-style dish that combines feta cheese, fresh vegetables, and the creamy texture of hummus. You can add your favorite toppings to make it your own, making it perfect for a light lunch or dinner.

Ingredients:

• 2 whole wheat pita bread
• 1 cup hummus
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced black olives
• 1/2 cup sliced red onions
• 1/2 cup crumbled feta cheese
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

Preheat your oven to 375F 190C

Place the pita bread on a baking sheet

Spread a generous layer of hummus over each pita bread as the base

Evenly distribute the cherry tomatoes, black olives, and red onions over the hummus layer

Sprinkle crumbled feta cheese and dried oregano on top

Season with salt and pepper to taste

Drizzle a bit of olive oil over each pita pizza for added flavor

Bake in the preheated oven for 10-12 minutes or until the pita bread is crisp and the toppings are heated through

Remove from the oven, let it cool slightly, and then slice into wedges

Serve your Vegetarian Hummus Pita Pizza hot and enjoy!

Turkey, Artichoke, and Basil Subs

These Turkey, Artichoke, and Basil Subs are a delightful combination of savory turkey, tangy artichokes, and aromatic basil, all enveloped in melted provolone cheese and nestled within warm submarine sandwich rolls.

Ingredients:

• 6 slices turkey breast
• 6 slices provolone cheese
• 1 cup marinated artichoke hearts, drained and chopped
• 1 cup fresh basil leaves
• 1/4 cup sun-dried tomato spread
• 6 submarine sandwich rolls

Instructions:

Start by heating the oven to 350F 175C

Cut the submarine rolls in half across the middle

Cover one side of each roll with sun-dried tomato spread

On the bottom half of each roll, put turkey slices, provolone cheese, chopped artichoke hearts, and basil leaves

Add the other half of the rolls on top

Wrap each sandwich in a piece of foil

Put the sandwiches on a baking sheet and bake them for 10 to 15 minutes, or until the cheese melts and the sandwiches are warm all the way through

Take it out of the oven, wrap it up, and serve it hot

Roasted Sweet Potato Soup with Quinoa

A nutritious and flavorful soup featuring the earthy sweetness of roasted sweet potatoes and the protein-packed goodness of quinoa.

Ingredients:

• 3 medium-sized sweet potatoes, peeled and diced
• 1 cup quinoa, rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped for garnish

Instructions:

Preheat the oven to 400F 200C

Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet

Roast the sweet potatoes in the preheated oven for 25-30 minutes or until they are tender and slightly caramelized

In a large pot, saut the chopped onion and garlic in olive oil until softened

Add the roasted sweet potatoes to the pot and pour in the vegetable broth

Bring to a boil

Reduce the heat and simmer for 15 minutes, allowing the flavors to meld

Meanwhile, cook the quinoa according to package instructions

Once the sweet potato mixture is ready, use an immersion blender to puree the soup until smooth

Stir in the cooked quinoa and season with additional salt and pepper if needed

Serve the soup hot, garnished with chopped cilantro

Enjoy this healthy, comforting, and delicious Roasted Sweet Potato Soup with Quinoa!

Slow Cooker Stuffed Red Peppers

These Slow Cooker Stuffed Red Peppers are filled with a savory mixture of ground beef, rice, cheese, and spices, creating a satisfying and flavorful meal. The slow cooker method allows the flavors to meld together perfectly while keeping the peppers tender.

Ingredients:

• 4 large red bell peppers, halved and seeds removed
• 1 pound ground beef
• 1 cup cooked rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can 14
• 5 ounces diced tomatoes, drained
• 1 cup shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese optional

Instructions:

Fry the onion and garlic until they are small

Add the diced tomatoes and mozzarella cheese to a large bowl

Add salt and pepper to taste

Place half of a red pepper inside the other half

Put the stuffed peppers in the crock pot

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the peppers are soft and the filling is done

If you want, you can sprinkle grated Parmesan cheese over the stuffed peppers before serving

Savory Garlic Roasted Potatoes

These savory garlic roasted potatoes are crispy on the outside and tender on the inside, with a delightful flavor of garlic and rosemary.

Ingredients:

• 6 medium potatoes, washed and cubed
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

Preheat oven to 400F 200C

In a large bowl, toss the cubed potatoes with olive oil, minced garlic, dried rosemary, salt, and pepper until evenly coated

Spread the potatoes in a single layer on a baking sheet lined with parchment paper

Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and tender, stirring occasionally for even cooking

Once done, remove from the oven and serve hot