KETO LEMON CHEESECAKE WITH PECAN CRUST RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.
• Beat cream cheese, eggs, sweetener, and vanilla extract together in a bowl with an electric mixer set to medium until smooth; spoon over the crust layer in the paper liners.
• Bake in the preheated oven until the cream cheese mixture is nearly set in the middle, 15 to 17 minutes.
• Let cupcakes cool at room temperature until cool enough to handle. Refrigerate 8 hours to overnight before serving.

Steps:

• Add bacon to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Saute and then set to High Temperature. Cook, uncovered, for 5 to 7 minutes or until fat begins to render and bacon is crispy. Transfer bacon to paper towel-lined plate; set aside.
• Stir in onion, celery and garlic; saute for 3 to 5 minutes or until vegetables start to soften. Sprinkle with ranch seasoning mix.
• Slowly stir in broth with wooden spoon, scraping up any brown bits from bottom of pan. Add chicken thighs, butternut squash, cauliflower rice, zucchini and cabbage.
• Press Cancel. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
• When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
• Stir in cream. With lid off, Select Saute and set to MEDIUM Temperature. Cook for 2 to 3 minutes or until soup is simmering.
• Press Cancel. Select Warm setting. Gradually stir in handfuls of Cheddar and cubes of cream cheese until cheese is melted.
• Garnish soup with reserved bacon and green onions.