Bacon and Cheese Fat Bombs (6 servings)

• 4 slices bacon
• 3 oz package cream cheese, at room temperature
• ¼ cup butter
• 2 tablespoons cheddar cheese, shredded
• ½ lime, zested
• 1 clove garlic, minced
• 3 bell peppers, seeded and finely chopped
• 4 sprigs cilantro, chopped

.

1. Preheat the oven to 350 degrees F.  Line a baking sheet with aluminum foil.  Lay bacon strips in a single layer on the sheet.
2. Bake in the preheated oven until browned and crisp, about 15 minutes.  Drain bacon slices on paper towels.
3. Mix cream cheese, butter, and cheddar cheese together in a bowl.  Add lime zest, a squeeze of lime juice, and garlic.  Fold pepper into mixture; refrigerate until chilled and stiff, about 10 minutes.
4. Divide chilled cream cheese mixture into 6 equal parts and roll into balls to make the fat bombs.
5. Chop bacon and place in a bowl with cilantro.  Roll 1 fat bomb at a time in the bowl to coat.
6. Serve cold.

Peanut Butter Cheesecake Fat Bombs (12 servings)

• ½ cup creamy peanut butter sugar-free
• ½ cup (4oz) cream cheese, room temperature
• ½ cup (4oz) unsalted butter, room temperature
• ¼ cup powdered erythritol
• 1 tsp vanilla extract optional
• ½ cup sugar free chocolate chips or dark chocolate crushed, optional

1. Line a large baking sheet with parchment paper or wax paper and set aside.
2. In a medium mixing bowl, beat peanut butter, cream cheese, butter, sweetener, and vanilla extract until smooth. Freeze for 30 minutes or until the batter has set.
3. Scoop out batter using a medium cookie scoop and roll into the crushed chocolate chips.
4. Place fat bombs on the lined baking sheet and refrigerate for 1-2 hours or until set.
5. Store in an air-tight container up to 1 week in the fridge.

Air Fryer Parmesan Crusted Pork Chops (4 servings)

Pork Chops

• 4-6 pork chops (I usually buy a pork loin from Costco and cut it into chops, freezing extras)
• ½ tsp salt
• ¼ tsp pepper
• 1 tsp smoked paprika
• ¼ tsp onion powder

Coating

• 2 large eggs, beaten
• 1 cup pork rind crumbs
• 3 tbs grated parmesan cheese

1. Pre-heat the air fryer at 400 degrees for 10 minutes.
2. Season both side of the pork chop with salt and pepper.
3. Combine crushed pork rinds and seasonings in a large bowl.
4. Place the beaten egg in a separate bowl.
5. Dip each pork chop into the egg (shaking off excess) and then into the crumb mixture; coating thoroughly.
6. Place each piece into the air fryer basket.
7. Cook at 400 degrees for 12-15 minutes.

           These could easily be done in the oven, too.  I am an air fryer fan!

Air Fryer Pork/Sausage/Ground Beef Stuffed Peppers (2 servings)

• ½ lb ground pork (or sausage, or ground beef)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ cup Rao’s Marinara Sauce 
• 1/3 cup ricotta cheese

• 2 bell peppers; split in half, seeds removed

Zucchini can be substituted for peppers.  Slice the zucchini in half, lengthwise and remove the seeds.  When I use zucchini, I like to mix the zucchini ‘guts’ in with my ground pork to give it more bulk and fiber.

1. Brown the pork. I cook mine until it is really well done as I like it crispy.
2. Preheat the air fryer at 400 degrees for 6 minutes.
3. Mix the cooked pork, seasonings, marinara sauce and cheese together.
4. Scoop into the halved peppers.
5. Air fry for 12-15 minutes at 400 degrees.

           These could also be baked in the oven.

Cheesy Loaded Cauliflower Casserole (8 servings)

• 6 slices of bacon
• 1 head of cauliflower, cut into bite sized florets
• 1 tbs olive oil
• 4 oz cream cheese, softened
• 2 cups cheddar cheese, shredded
• 3 green onions
• 2/3 cup sour cream
• Salt & pepper to taste

1. Preheat oven to 425 degrees.
2. Place cauliflower in greased baking dish and season with salt and pepper.
3. Bake for 30 minutes.
4. In the meantime, cook bacon until brown and crispy. Crumble and set aside.
5. Combine cream cheese, cheddar cheese, sour cream, and bacon in mixing bowl.
6. Remove cauliflower from the oven.
7. Scoop the cheese/sour cream/bacon mixture over the cauliflower.
8. Cook for an additional 5-7 minutes, or until cheese is brown and bubbling.

Shortbread Cookies (16 servings)

• 2 cups almond flour
• 1/3 cup erythritol
• 1 pinch salt
• 1 tsp vanilla extract
• ½ cup unsalted butter, softened
• 1 large egg

1. Preheat oven to 300 degrees.
2. Combine almond four, erythritol, salt, and vanilla in a mixing bowl.
3. Add the butter and rub into the dry ingredients until fully combined.
4. Add the egg and mix well.
5. Take tbs size pieces of the mixture and roll them into balls.
6. Press onto a lined cookie sheet. (Leave a space between the cookies as they will spread.
7. Bake for 15-25 minutes, until the edges have browned.

Iced Coffee (1 serving)

• 8 oz brewed coffee – frozen into ice-cube trays
• 1 ¼ cups unsweetened nut milk (vanilla unsweetened is my favorite)
• ¼ cup hwc
• Keto-friendly sweetener (I use stevia or a skinny syrup).

1. Add coffee cubes to glass (3-4) and then add nut milk, hwc, and sweetener.
2. Stir the coffee – allow the ice cubes to melt a bit before drinking.

           (My own highly-modified recipe)