SNACKS AND APPETIZERS

CRISPY POTATO STICKS

Prep time: 10 minutes

Cook time: 10 minutes

Serving: 4

Ingredients:

3 big potatoes (sweet)

2 tablespoons of almond flour

1 tablespoon of shred coconut

½ teaspoon of salt

¼ teaspoon of black pepper (black)

1 tablespoon of olive oil

Directions:

1. Peel and cut the potatoes into sticks.
2. Mix the coconut shred and almond flour.
3. Stirring the mixture, add the ground pepper and salt.
4. Sprinkle olive oil on the potato stick and add in the almond mixture. Stir gently.
5. Put the potato in the bowl contained in the instant pot and close.
6. Select manual mode and set to high pressure.
7. Allow cooking for 10 minutes.
8. Quick-release pressure and open the instant pot.
9. Chill and serve.

Nutrition: calories: 111, carbs: 3.3g, fiber: 1.6g, fat: 10.5g, protein: 3g

 

SPINACH DIP

Prep time: 6 minutes

Cook time: 4 minutes

Serve: 4

Ingredients:

2 cups of spinach

1/3 chopped white onion

1 teaspoon of garlic (minced)

1/3 cup of coconut milk

1 oz. of chopped bacon

Directions:

1. Cut the spinach to medium pieces.
2. Get the bowl contained in the instant bowl and put the spinach.
3. Add the chopped onion and minced garlic.
4. Add the chopped bacon and coconut milk.
5. Mix carefully and close the instant pot.
6. Set to manual mode and adjust to high-pressure mode.
7. Allow cooking for 4 minutes.
8. Quick-release pressure.
9. Open the instant pot and stir with a spoon.
10. Transfer into ramekins and serve.

Nutrition: calories: 93, carbs: 2.8g, fiber: 1g, fat: 7.8g, protein: 3.7g

 

KETO MEATBALLS

Prep time: 10 minutes

Cook time: 10 minutes

Serve: 4

Ingredients:

9 oz. of chicken fillet

1 teaspoon of minced garlic

1 oz. of grated onion

½ teaspoon of salt

2 tablespoons of almond flour

1 egg

1 tablespoon of olive oil

2 tablespoons of water

Directions:

1. Cut the chicken fillets to tin pieces.
2. Add grated onion and minced garlic.
3. Add salt.
4. Beat the egg into the mixture of meat and gently stir until homogenous.
5. From the mixture, make medium balls and sprinkle almond flour.
6. Place meatballs in the bowl contained in the instant pot and add water and olive oil.
7. Close the instant pot and set to poultry mode. Set pressure to high and allow cook for 10 minutes.
8. Natural release pressure and open instant pot.
9. Transfer to serving plate and serve

Nutrition: Calories: 251, carbs: 4g, Fiber: 1.7g, fat: 16.3g, Protein: 2.3g

 

 

KETO BUFFALO CHICKEN BALLS

Prep time: 10 minutes

Cook time: 12 minutes

Serving: 4

Ingredients:

1 tablespoon of buffalo sauce (keto)

1 cup of ground chicken

1 egg

½ teaspoon of garlic (minced)

¼ teaspoon of salt

½ teaspoon of paprika

3 tablespoons of almond meal

1 teaspoon of onion (grated)

Directions:

1. Beat the egg into a mixing bowl and whisk well.
2. Add minced garlic and ground chicken.
3. Add paprika, grated onion, salt and almond meal.
4. Mix with spoon until homogenous.
5. Mold medium sized balls from the mixture.
6. Pour a cup of water into the bowl contained in the instant pot.
7. Put in the trivet.
8. Place on the trivet, the chicken balls and sprinkle buffalo sauce on them. Close the instant pot and set to poultry mode. Adjust to high pressure and allow cook for 12 minutes.
9. Quick-release and open the instant pot.
10. Serve

Nutrition: Calories: 110, carbs: 1.4g, Fiber: 0.7g, fat: 5.9g, Protein: 12.5g

CHICKEN ROULADE

Prep time: 20 minutes

Cook time: 15 minutes

Serve: 6

Ingredients:

1 pound of chicken fillet

1 teaspoon of olive oil

3 tablespoons of chopped cilantro

1 teaspoon of crushed almonds

½ teaspoon of salt

1 tomato

½ teaspoon of paprika

1 teaspoon of coconut milk

Directions:

1. Beat chicken fillet to observe thin meat layer.
2. Spread olive oil on chicken fillet.
3. Combine chopped cilantro and crushed almonds.
4. Cut tomato and put on chicken fillet.
5. Sprinkle paprika and salt on tomato.
6. Add in coconut milk and fillet to the shape of roulade.
7. Get foil and wrap roulade.
8. Get the bowl contained in instant pot and pour in 1 cup of water.
9. Place in the trivet and place the roulade on it.
10. Close the instant pot and set to manual mode. Adjust to high pressure and cook for 15 minutes.
11. After time has elapsed, make pressure release natural and open the pot.
12. Remove foil and cut roulade to desire and serve.

Nutrition: calories: 157, carbs: 0.6g, fiber: 0.3g, fat: 6.8g, protein: 22.1g

 

 

DEVILED EGGS

Prep time: 10 minutes

Cook time: 15 minutes

Serve 4

Ingredients:

4 eggs

2 oz. of fried chopped bacon

¼ teaspoon of salt

1 teaspoon of keto mayo

Directions:

1. Place eggs in bowl contained in instant pot and pour in water.
2. Close the instant pot and set to manual mode. Adjust to high pressure and cook for 10 minutes.
3. Allow pressure release naturally for 5 minutes.
4. Open and remove the eggs.
5. Put them in ice water and then peel off shell.
6. Cut in half and remove the egg yolk.
7. Mash the egg yolk and add salt, fried bacon and keto mayo. Stir until homogenous.
8. Fill up the egg white with the mixture and serve.

Nutrition: calories: 148, carbs: 0.5g, fiber: 0g, fat: 11.3g, protein: 10.8g

 

 

 

 

BRULEE EGGS

Prep time: 15 minutes

Cook time: 10 minutes

Serving: 4

Ingredients:

2 eggs

¼ teaspoon of salt

¼ teaspoon of olive oil

Directions:

1. Get the bowl contained in the instant bowl and place the eggs. Pour in enough water to cover the eggs.
2. Select manual mode and set to high pressure. Allow o cook for 10 minutes.
3. Allow natural release for 5 minutes.
4. Cool the eggs and peel shell.
5. Cut into halves and sprinkle with salt and olive oil.
6. Using blow torch, make crunchy surface of the eggs.
7. Serve

Nutrition: calories: 34, carbs: 0.2g, fiber: 0g, fat: 2.5g, protein: 2.8g

 

 

SWEET RIBS

Prep time: 20 minute

Cook time: 25 minutes

Serve: 4

Ingredients:

11 oz. of pork ribs

1 tablespoon of honey

½ teaspoon of thyme

½ teaspoon of nutmeg (ground)

½ teaspoon of paprika

1 teaspoon of olive oil

1 tablespoon of chicken stock

Directions:

1. Put trivet in the bowl contained in the instant pot.
2. Rub thyme, paprika, olive oil and honey on the pork ribs
3. Allow for 5 minutes to marinate.
4. Sprinkle chicken stock on the pork rib.
5. Place sprinkled pork rib on the trivet and close the instant pot.
6. Set to meat mode and cook for 25 minutes.
7. Quick-release for 10 minutes.
8. Open and transfer to plate to serve and enjoy.

Nutrition: calories: 242, carbs: 4.7g, fiber: 0.2g, fat: 15.1g, protein: 20.8g

 

 

SHREDDED CHICKEN IN LETTUCE CUPS

Prep time: 10 minutes

Cook time: 20 minutes

Serving: 4

Ingredients:

4 lettuce leaves

10 oz. of chicken fillet

1 tomato

½ teaspoon of salt

½ teaspoon of honey (raw)

½ teaspoon of black pepper (ground)

½ teaspoon of cilantro

1 teaspoon of oregano

1 cup of water

Directions:

1. Rub ground pepper and salt on chicken fillet.
2. Add oregano and cilantro.
3. Add water into bowl contained in instant pot.
4. Cut tomato and add.
5. Add raw honey and chicken
6. Close the instant pot and set to poultry mode.
7. Allow cook for 20 minutes and quick-release.
8. Using fork, shred mead after transferring to plate.
9. Put meat on lettuce leaves and serve.

Nutrition: calories: 141, carbs: 1.5g, fiber: 0.5g, fat: 5.3g, protein: 20.7g

 

 

KETO CHICKEN WINGS

Prep time: 10 minutes

Cook time: 10 minutes

Serving: 6

Ingredients:

10 oz. of chicken wings

½ teaspoon of black pepper (ground)

½ teaspoon of paprika

1 tablespoon of olive oil

1 teaspoon of water

2 tablespoons of almond flour

Directions:

1. Carefully wash the chicken wings.
2. Get the paprika and ground black pepper and sprinkle on the chicken.
3. Add water and olive oil.
4. Stir properly and allow mixture for 10 minutes.
5. Sprinkle chicken wings with almond flour and stir.
6. Put chicken wings inside bowl contained in instant pot.
7. Set instant pot to manual mode and set to high pressure.
8. Allow cooking for 10 minutes
9. Quick-release pressure and open instant pot.
10. Serve in plate or...