Recipes for "keto"

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.

Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.

Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into the prepared muffin tin.

Bake in the preheated oven until tops are golden, 15 to 20 minutes.

Combine heavy cream, strawberries, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-size jar.

Using an immersion blender and an up and down motion, blend cream mixture for 60 to 75 seconds, or until thickened and soft peaks have formed.

Cover jar and freeze, stirring every 30 to 40 minutes, until ice cream reaches your ideal consistency, 3 to 4 hours.

Combine cream cheese, blue cheese, and 1 tablespoon buffalo sauce in a microwave-safe bowl. Microwave on high for 1 minute, then stir. Microwave for up to 1 more minute, stirring every 15 seconds, stopping when mixture is creamy and smooth. Set aside to cool for 5 minutes. Mix in cooked chicken and ranch dressing.

Whip eggs in a bowl until light and lemon-colored.

Heat a large skillet over medium-high heat. Spray with cooking spray. Pour in the eggs and cook until slightly set, about 3 minutes. Add chicken mixture and cook until top is set, 1 to 2 more minutes. Fold omelet onto itself and slide onto a plate. Drizzle with buffalo sauce.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; place squash on top, cut-side down.

Bake in the preheated oven until skin is easily pierced with a fork, about 45 minutes.

While squash is cooking, fry bacon in a large skillet over medium-high heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate, reserving grease in skillet. Crumble bacon when cool enough to handle.

Cool baked squash until easily handled. Scrape flesh into noodles using a fork. Place noodles and garlic in the skillet with the reserved bacon grease. Cook over medium heat for 2 minutes; reduce heat to low.

Whisk eggs and Parmesan cheese together in a small bowl; add to skillet and stir continuously for 3 minutes. Remove from heat and stir in cooked bacon pieces, parsley, salt, and pepper. Serve immediately.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Season chicken thighs on all sides with paprika, salt, and pepper.

Cook bacon in a cast iron skillet or oven-safe pan over medium-high heat until browned, 4 to 5 minutes. Remove from skillet and drain on a paper towel-lined plate. Drain and discard excess grease from the skillet.

Return the skillet to medium heat and cook chicken thighs, skin-side down, for 3 to 4 minutes. Flip chicken over and place the skillet in the preheated oven.

Bake until chicken thighs are no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken to a plate and cover with foil to keep warm. Remove all but 2 tablespoons of drippings from the skillet.

Return the skillet to the stove over medium-high heat. Pour in chicken broth while whisking up brown bits from the bottom of the skillet. Add mushrooms and cook until soft, about 3 to 4 minutes. Pour in heavy whipping cream and whisk together until lightly simmering, then reduce heat to medium-low. Season with salt and pepper, if necessary.

Return chicken and any juices back into the skillet; top with bacon and green onions. Serve immediately, spooning sauce over chicken.

Turn on a multi-functional pressure cooker (such as Instant Pot), add olive oil, and select the Sauté function. Add onion and garlic; cook until browned, about 3 minutes. Add cauliflower, bell pepper, onion powder, salt, and pepper. Pour in chicken stock, then close and lock the lid.

Select the Soup function; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Add Cheddar cheese, half-and-half, turkey bacon, Dijon mustard, and hot sauce. Reselect the Sauté function and cook until bubbly, about 5 minutes.

Whisk almond flour, coconut flour, natural sweetener, salt, baking powder, and cinnamon together in a bowl. Slowly whisk in eggs, heavy cream, butter, and vanilla extract until batter is just blended.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Gather all ingredients.

Combine ground beef with onion and garlic in a large soup pot over medium-high heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.

Drain and discard grease. Add cumin and chili powder; cook 2 minutes more.

Drop cream cheese into the pot by bits and mash it into the beef with a big spoon until no white spots remain, 3 to 5 minutes.

Stir in broth, diced tomatoes and green chiles, heavy cream, and salt. Cook until heated through, about 10 minutes more.

Preheat the oven to 400 degrees F (200 degrees C).

Bring a large pot of lightly salted water to a boil and cook cauliflower until tender but firm to the bite, about 10 minutes. Drain, then arrange cauliflower in a small casserole dish.

Combine Cheddar cheese, cream, salt, and pepper in a bowl. Cover cauliflower with cheese mixture.

Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.

Melt ghee in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 3 minutes. Stir in grated cauliflower and cook for 3 minutes. Add mushrooms and cook until tender, about 3 minutes.

Stir Parmesan, cream, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.

Gather the ingredients.

Melt butter in a medium saucepan over low heat. Add garlic and cook until fragrant, about 2 minutes.

Stir in heavy cream and cream cheese. Gradually add Parmesan cheese, stirring constantly until well incorporated and melted, about 5 to 7 minutes.

Stir in salt, nutmeg, and white pepper. The sauce will thicken as it cools.

Serve and enjoy.

Preheat the oven to 400 degrees F (200 degrees C).

Place grated cauliflower in a microwave-safe bowl. Cook on high for 2 minutes. Let cool for 5 minutes.

Wring cauliflower in a clean dish towel, squeezing out as much moisture as possible. Transfer cauliflower to a large mixing bowl. Add Cheddar cheese, egg, bacon bits, chives, salt, pepper, and cayenne. Mix well.

Spray a large baking sheet with cooking spray. Divide cauliflower mixture into 6 equal portions, making sure to leave space between each one. Flatten with your hands and shape into ovals.

Bake in the preheated oven until browned, about 15 minutes. Turn broiler on low and broil until crispy, about 5 minutes. Let cool for 5 minutes to firm up.

Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

Mix together almond meal and melted butter in a small bowl until well combined; spoon into the bottoms of the paper liners and press into a flat crust.

Beat together cream cheese, sweetener, eggs, and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon evenly over crust layer in the paper liners.

Bake in the preheated oven until cream cheese mixture is nearly set in the centers, 15 to 17 minutes. Let cupcakes cool at room temperature until cool enough to handle. Refrigerate before serving, 8 hours to overnight.

Preheat the oven to 350 degrees F (175 degrees C).

Add pecans to a food processor and chop very finely. Add sweetener, cinnamon, and nutmeg. Process for a few more seconds. Pour mixture into a bowl and add melted butter. Stir together and press crust mixture into the bottom of a divided brownie pan with the divider removed.

Beat egg until fluffy in a large bowl with an electric mixer. Mix in cream cheese 1 ounce at a time. Beat mixture until cream cheese is smooth. Add sweetener, sour cream, vanilla extract, and almond milk. Beat together until filling is smooth. Stir in melted butter. Pour filling over crust in the brownie pan. Insert divider into the pan.

Bake in the preheated oven for about 35 minutes.

Meanwhile, heat a small pot over medium heat. Add mixed berries and sweetener and bring to a simmer, about 5 minutes. Stir berries and crush some with a spoon so that a liquid starts to form. Cook for about 10 minutes more.

Allow cheesecake bars to cool in the brownie pan, about 1 hour. Pour berry sauce on top of bars.

Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.

Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.

Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

Microwave butter in a microwave-safe mug until melted, about 15 seconds. Swirl the mug to coat with butter.

Add almond flour, egg, baking powder, and salt to the mug; whisk until smooth.

Microwave on high until set, about 90 seconds. Let cool for 2 minutes before slicing.

Heat oil in a large skillet over medium-high heat. Add diced onion, white parts of the green onions, and garlic. Saute until onions are translucent and garlic is fragrant, about 5 minutes. Add ground beef, sriracha, ginger, salt, and black pepper. Saute until beef is browned and crumbly, about 5 minutes.

Stir coleslaw mix, soy sauce, and cider vinegar into the beef mixture. Saute until coleslaw is tender, about 4 minutes more. Top with the rest of the green onions.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a silicone loaf pan with cooking spray.

Whisk eggs in a bowl until smooth and creamy, about 3 minutes. Add melted butter and olive oil; mix until well combined.

Combine almond flour, baking powder, xanthan gum, and salt in a separate bowl; mix well. Add gradually to the egg mixture, mixing well until a thick batter is formed.

Pour batter into the prepared pan and smooth the top with a spatula.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Combine almond flour and baking powder in a large bowl. Mix in Cheddar cheese by hand. Create a small well in the middle of the bowl; add eggs and half-and-half to the center. Use a large fork, spoon, or your hands to blend in the flour mixture until a sticky batter forms.

Drop 9 portions of batter onto the prepared baking sheet.

Bake in the preheated oven until golden, about 20 minutes.

Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.

Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set aside.

Pound chicken breasts to an even thickness, no more than 1-inch-thick. Season with salt and pepper on both sides.

Preheat the oven to 375 degrees F (190 degrees C).

Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts in the hot oil, 2 to 3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 22 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top breasts with the mozzarella cheese and continue baking until cheese has melted, 1 to 2 more minutes.

Preheat oven to 350 degrees F (175 degrees C).

Heat a large skillet over medium-high heat. Cook sausage, breaking it apart with a wooden spoon, until browned and crumbly, 5 to 7 minutes. Spread over the bottom of a 9x13-inch casserole dish.

Mix eggs, Cheddar cheese, cream, onion, mustard, oregano, salt, and pepper together in a bowl. Pour mixture over the sausage.

Bake in the preheated oven until firm and cooked through, 30 to 40 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan with coconut oil.

Whisk cocoa powder and baking soda together in a bowl. Add 1/3 cup coconut oil and boiling water; mix until well blended. Add remaining 1/3 cup coconut oil, stevia, and eggs; blend well. Fold almond flour, vanilla extract, and salt into the batter.

Pour batter into the greased pan.

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 40 minutes. Let cool before cutting into 12 squares.

Preheat the oven to 325 degrees F (165 degrees C).

Whisk egg yolks and vanilla extract in a bowl until combined.

Pour heavy whipping cream and 1 tablespoon sweetener into a saucepan; heat, whisking continuously, over medium heat until it starts to simmer. Remove from heat; gradually add egg yolk mixture, whisking continuously, until well combined.

Divide mixture evenly between 4 ramekins and place them in a glass baking dish; pour in enough hot water to come halfway up the sides of the dish.

Bake in the preheated oven on the middle rack until set, about 30 minutes.

Sprinkle 1 tablespoon sweetener over each crème brûlée. Use a culinary torch to heat sweetener until caramelized, about 30 seconds. Refrigerate until set, about 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a large skillet over medium heat. Whisk in cream cheese, Gouda cheese, mayonnaise, chicken broth, and ranch dressing mix. Reduce heat to low; cook, stirring constantly, until completely incorporated, 4 to 5 minutes.

Stir in broccoli, chicken, salt, and pepper until combined. Transfer to a casserole dish and top with Cheddar cheese.

Bake in the preheated oven until cheese is melted and broccoli-chicken mixture is heated through, about 25 minutes. Switch the oven to broil; cook until cheese starts to brown, 2 to 4 minutes.

Whisk lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper together in a bowl. Set marinade aside.

Place chicken thighs into a large resealable plastic bag. Pour marinade over chicken and seal bag, making sure to cover all parts of chicken. Refrigerate for at least 2 hours.

Preheat an air fryer to 360 degrees F (175 degrees C).

Remove chicken from marinade and pat dry with paper towels. Place chicken pieces in the air fryer basket, cooking in batches if necessary.

Fry until chicken is no longer pink at the bone and the juices run clear, 22 to 24 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Squeeze a lemon wedge over each piece upon serving.

Heat sesame oil in a large skillet over medium-high heat. Cook and stir ground beef and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.

Combine soy sauce, coconut sugar, ginger, and pepper in a bowl; whisk until well combined. Pour over ground beef; simmer until sauce thickens, about 3 minutes.

Serve over cauliflower rice. Sprinkle with green onions and sesame seeds.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Combine sausage, cream cheese, Cheddar cheese, Parmesan cheese, mustard, garlic powder, and salt in a large bowl. Mix gently until just combined. Roll heaping tablespoonfuls of the pork mixture into balls. Place on the prepared baking sheet.

Bake in the preheated oven until golden brown, 30 to 35 minutes. Place on a paper towel-lined plate to soak up excess grease. Serve immediately.

Beat cream cheese in a large bowl with an electric mixer until light and fluffy.

Turn mixer to low speed and slowly mix in heavy cream and vanilla. Mix in sweetener, cocoa powder and salt until well incorporated. Turn mixer to high and mix until light and fluffy, 1 to 2 minutes more.

Serve immediately, or refrigerate for later.

Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.

Slice chicken breast through the middle horizontally from one side to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Pound chicken flat until about 1/2-inch thick.

Beat egg and cream together in a bowl.

Combine crushed pork rinds, Parmesan cheese, salt, garlic powder, red pepper, black pepper, and Italian seasoning in a separate shallow bowl or plate.

Dip chicken into egg mixture; coat completely. Press chicken into breading; thickly coat both sides.

Heat a skillet over medium-high heat; add ghee. Place chicken in the pan; cook until no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful to keep breading in place.

Transfer chicken to a baking sheet. Cover with tomato sauce; top with mozzarella cheese.

Broil until cheese is bubbling and barely browned, about 2 minutes.

Soak chia seeds in 3 tablespoons water for 10 minutes.

Combine coconut milk, avocado, peanut butter, chia seeds, coconut oil, cocoa powder, ice cubes, and 1/4 cup water in a blender. Blend until smooth. Top with cocoa nibs and cinnamon.

Preheat the oven to 375 degrees F (190 degrees C).

Season chicken cutlets with salt and pepper; set aside.

Whisk eggs and Dijon mustard together in a shallow bowl. Combine almond flour, Parmesan cheese, and garlic powder in a separate shallow bowl. Dip chicken cutlets into egg mixture, letting excess drip off. Dredge with almond flour mixture, then set on a plate.

Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown, 3 to 4 minutes. Flip over and cook until chicken is no longer pink inside and the juices are running clear, 3 to 4 minutes more.

Place chicken cutlets on a baking sheet. Top with ham slices and cover with Swiss cheese.

Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.

Combine chicken, almond flour, salt, garlic powder, onion powder, and egg in a bowl. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of ham; place on a plate. Repeat with remaining chicken mixture and ham, making 20 meatballs total.

Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes on one side; turn and cook an additional 3 to 4 minutes. Transfer meatballs onto a clean plate.

Return the skillet to medium heat and melt butter. Whisk in chicken broth and Dijon mustard; bring to a simmer for 3 to 4 minutes. Stir in heavy cream and whisk until sauce begins to simmer. Whisk in Swiss cheese until completely melted. Return meatballs to skillet and simmer until sauce has slightly thickened, 3 to 4 minutes. Season with cracked black pepper and parsley. Serve immediately. Sauce will further thicken upon cooling.

Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in the bowl of a food processor; pulse until well combined. Pour apple cider vinegar into mixture and blend until smooth. Beat egg and water in a small bowl; add egg mixture to the food processor, 1 tablespoon at a time, and blend until a sticky dough ball is formed.

Place dough on a surface sprinkled with almond flour and knead until soft, about 2 minutes. Wrap dough in plastic wrap and let it stand for 10 minutes.

Divide dough into 8 equal balls; roll out each ball into a 5-inch disc between 2 sheets of parchment paper.

Heat an iron skillet over medium-high heat and grease with cooking spray. Place dough disc in the hot skillet for just 5 seconds; flip it immediately with a spatula, and cook until lightly golden, about 40 seconds. Flip and cook for another 40 seconds.

Place the steak in the freezer about 30 minutes before it is needed.

Melt butter in a large skillet over medium-high heat. Add onion, season with salt, and saute, stirring frequently, for 4 minutes. Add 1 tablespoon oil to the skillet along with bell pepper and mushrooms. Saute until mushrooms and bell pepper are tender, about 8 minutes. Remove vegetables from the skillet and set aside. Clean the skillet and allow it to cool down.

Preheat the oven to 400 degrees F (200 degrees C).

Remove steak from the freezer and slice into very thin slices. Season steak with freshly cracked salt, pepper, and garlic powder.

Add remaining 2 tablespoons oil to the skillet and heat over medium-high heat. Drop seasoned steak pieces into the hot oil and sauté until the meat is no longer pink, about 5 minutes. Remove steak from the skillet and drain any drippings.

Place 2 pizza crusts on pieces of foil or baking sheets, depending on their weight. Spread about 1/4 cup sour cream over each crust. Sprinkle each with 1 teaspoon minced garlic and 2 tablespoons Parmesan cheese. Top each crust evenly with steak, followed by vegetable mixture. Top pizzas with Provolone cheese pieces.

Bake in the preheated oven until the cheese has melted nicely and the edges of the crust are brown, about 10 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with butter.

Cook ground beef and onion in a large, nonstick skillet over medium heat until beef is browned and onions are soft and translucent, 5 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Stir in 1/2 cup Cheddar cheese until well combined.

Remove from heat. Add ketchup, mayonnaise, pickles, and mustard. Transfer mixture to buttered baking dish and top with remaining 1/2 cup Cheddar cheese.

Bake in the preheated oven until cheese is melted, 7 to 10 minutes.

Combine cottage cheese and cream cheese in the bowl of a mini food-processor. Blend until smooth and no lumps remain, about 30 seconds. Scrape down sides of bowl and add in sweetener, cocoa powder, and coconut extract. Blend again until thoroughly combined.

Refrigerate until set, at least 30 minutes. Top with coconut before serving.

Cut off broccoli florets and save for another use. Cut woody ends off the stems. Shave large knots off the stems using a vegetable peeler so that they are as uniform as possible. Cut into noodles using the smallest blade on a spiralizer.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add broccoli noodles, salt, and pepper; toss for 3 minutes. Remove from heat and set aside.

Heat remaining olive oil and garlic in a separate skillet over medium heat. Cook for 1 minute. Add shrimp and cook until opaque, about 3 minutes per side. Transfer shrimp to a bowl.

Add wine, lemon juice, butter, basil, chives, and red pepper to the skillet. Whisk over medium heat for 3 minutes. Return shrimp to the skillet and toss to coat.

Spoon broccoli noodles into 4 serving bowls. Top with shrimp mixture.

Cover shirataki noodles with water and bring to a boil. Boil for 5 minutes. Drain.

Return drained noodles to the saucepan and cook over medium heat to remove any excess moisture, 5 to 6 minutes. Remove from heat and set aside.

Drizzle olive oil into a large skillet over medium heat. Add shallot and stir until translucent, 2 to 3 minutes. Take care not to burn. Add garlic and red pepper flakes; stir for 1 minute. Add shrimp and cook for 2 to 3 minutes per side, taking care not to overcook. Season with salt and pepper.

Transfer shrimp to a bowl, reserving pan drippings in the skillet. Whisk lemon juice and white wine into the skillet. Add butter and cook until fully incorporated and sauce begins to thicken slightly, 3 to 4 minutes.

Return shrimp to the skillet. Add noodles. Sprinkle with parsley and toss to combine.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix yeast into warm water in a small cup until dissolved; set aside.

Place 1 1/2 cups mozzarella cheese into a medium microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds, until completely melted. Stir in yeast mixture and egg until combined; it will not fully incorporate at this point.

Stir in almond flour, xanthan gum, and salt. If difficult to mix, reheat in the microwave for 20 to 30 seconds to soften the cheese. Stir again until well incorporated. Knead dough by hand for 2 minutes.

Place dough onto the prepared baking sheet and press with your fingers into a thin crust about 11 or 12 inches in diameter.

Bake in the preheated oven until lightly browned, about 10 minutes. Spread pizza sauce over crust. Top with remaining 1 1/2 cups mozzarella cheese, then scatter pepperoni over top.

Return to the oven and bake until cheese is melted, about 5 minutes. Sprinkle with red pepper flakes. Cut into six slices.

Line a baking sheet with parchment paper. Sprinkle shrimp with salt and pepper.

Stir together coconut flour, garlic powder, and onion powder in a shallow dish. Thoroughly whisk eggs and water in a second shallow dish. Mix together macadamia nuts and coconut in a third shallow dish.

Dip each shrimp in coconut flour mixture, lightly coating all sides. Dip in egg mixture, then dip in macadamia-coconut mixture. Arrange coated shrimp on the prepared baking sheet.

Heat 2 tablespoons ghee in a large skillet over medium heat until melted; add 1/2 of the shrimp. Cook, turning often, until shrimp are golden brown and opaque, 3 to 4 minutes total.

Transfer shrimp to a paper towel-lined plate to drain. Repeat with remaining shrimp, adding additional ghee as needed.

Line a cookie sheet with parchment paper. Line a second cookie sheet with several layers of paper towels.

Mix coconut flour, onion powder, and garlic powder in a small bowl. Whisk eggs thoroughly in a second bowl.

Grind macadamia nuts in a food processor until coarsely chopped. Avoid overmixing or mixture will start to clump. Empty ground nuts into a third bowl; mix in coconut until blended.

Place each shrimp in the coconut flour mixture, lightly coating on all sides. Then dip in the egg, and finally in the macadamia-coconut mixture. Place on the parchment-lined cookie sheet; repeat with remaining shrimp.

Heat ghee in a large skillet over medium heat until melted; add shrimp. Cook, turning often, adding more ghee as needed, until golden brown and evenly cooked, 1 1/2 to 2 minutes per side. Drain shrimp on paper towels. Season with salt and pepper and serve.

Heat a large skillet over medium-high heat and add oil and 2 tablespoons butter.

Meanwhile, season chicken with chili powder, salt, and black pepper. Cook chicken in the skillet on 1 side for 5 minutes, resisting the urge to flip early. Turn and cook, turning occasionally to keep from burning, until no longer pink inside and juices run clear, 10 to 15 minutes, depending on thickness. Transfer chicken to a plate to cool until safe to handle, about 10 minutes. Shred chicken using your fingers and set aside.

Mix remaining 6 tablespoons butter, chicken broth, heavy cream, cream cheese, onion powder, cumin, and hot sauce together in a large, heavy pot. Season with salt and black pepper and bring to a simmer; cook until butter and cream cheese are melted, about 5 minutes.

Add shredded chicken, Monterey Jack cheese, and green chiles to the chili in the pot. Reduce heat to low and cook, stirring occasionally, for 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.

Mix together almond meal and melted butter in a large bowl until well combined. Spoon into the bottoms of the paper liners in the pan; press down to form a flat crust.

Stir together cream cheese and sweetener in a separate bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla until incorporated. Spoon into the prepared paper liners.

Bake in the preheated oven until cheesecakes are almost set in the middle, 15 to 18 minutes. Be careful not to overcook. Let cool at room temperature; refrigerate for 8 hours to overnight.

Mash avocado in a bowl. Add heavy cream, stevia, vanilla, and cinnamon; mix thoroughly.

Refrigerate avocado mixture for 1 hour before serving.