KETO PEACH CRISP RECIPES

Name: Duo Crisp + Air Fryer - Creamy Keto Chicken Ranch Soup
Prep time: 20 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 4 bacon slices (chopped); 1 onion (diced); 2 celery stalks (diced); 2 garlic cloves (minced); 1 oz ranch dip seasoning mix (1 package); 3 cups sodium-reduced chicken broth; 1 lb boneless skinless chicken thighs (chopped); 2 cups chopped butternut squash; 1 cup cauliflower rice; 1 zucchini (chopped); 1 cup shredded cabbage; 1 cup 35% heavy cream; 2 cups shredded Cheddar Cheese; 4 oz brick-style plain cream cheese (cut into cubes); 4 green onions (thinly sliced)

DUO CRISP + AIR FRYER – CREAMY KETO CHICKEN RANCH SOUP ...

Duo Crisp + Air Fryer – Creamy Keto Chicken Ranch Soup ... image

This creamy chicken soup rendition is loaded with veggies, bacon and lots of cheesy goodness.

Provided by Instant Brands Culinary Team

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 bacon slices (chopped)
1 onion (diced)
2 celery stalks (diced)
2 garlic cloves (minced)
1 oz ranch dip seasoning mix (1 package)
3 cups sodium-reduced chicken broth
1 lb boneless skinless chicken thighs (chopped)
2 cups chopped butternut squash
1 cup cauliflower rice
1 zucchini (chopped)
1 cup shredded cabbage
1 cup 35% heavy cream
2 cups shredded Cheddar Cheese
4 oz brick-style plain cream cheese (cut into cubes)
4 green onions (thinly sliced)

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.

PEACH BARS - PALEO | GLUTEN-FREE + LOW CARB KETO OPTION

Peach Bars - Paleo | Gluten-Free + Low Carb Keto Option image

These Peach Bars are filled with a juicy sweet peach filling and topped with a buttery grain-free shortbread crumble topping. They are made with simple pantry-friendly ingredients and make the perfect healthy snack or dessert for summer. These Peach Crumb Bars are also completely gluten-free, grain free and refined-sugar free.

Provided by Kelly

Categories Dessert

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 37 minutes

Yield 12

Number Of Ingredients 14

Ingredients

1/4 cup sliced almonds (, roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats)
1/4 cup coconut flakes (, roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats)
1 2/3 cups superfine blanched almond flour
2 tbs arrowroot flour (or tapioca flour)
1/4 cup softened refined coconut oil (or butter flavored coconut oil can sub with vegan butter or ghee if not dairy-free)
1/4 cup maple syrup (, (may sub other liquid sweetener))
2 Tbs coconut sugar (, (may sub other brown sugar substitute))
1 tsp vanilla
1/4 tsp fine sea salt
1/3 tsp baking soda
2 1/2 cups fresh ripe peaches (, chopped into chunks (can sub with canned (drained) or frozen - be sure to thaw and pat dry first))
3 Tbsps maple syrup
1 Tbs arrowroot OR tapioca flour
1 tsp pure vanilla extract

Steps:

Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang.
Make the filling:
Make the crust and topping:

Nutrition Facts : ServingSize 1 bar, Calories 220 kcal, CarbohydrateContent 20 g, ProteinContent 4 g, FatContent 15 g, FiberContent 3 g, SugarContent 12 g

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