Keto Recipes, Health-e Enterprises, LLC 2614 Tamiami Trail North, Ste #219, Naples, FL (2026)

07/20/2022

Rich & Creamy Instant Pot Almond Milk (in 20 Minutes!)

Ingredients

1 cup raw organic almonds
5 cups spring or filtered water
1 tsp. vanilla extract (optional, to taste)
1/4 tsp. Himalayan sea salt (optional, to taste)
10 drops stevia extract (optional, to taste)

Instructions

Add 1 cup almonds and 1 cup water to the Instant Pot.
Close and lock the lid. Set pressure to HIGH and time to 1 minute.
When time is up, do a quick or natural release.
Strain almonds and rinse well under cold water.
Transfer rinsed almonds to high-powered blender. Add 4 cups water.
Blend on high for 2 minutes. Add optional ingredients and blend for 20 seconds.
Set nut milk bag over large bowl. Pour almond milk through bag, squeezing to get all liquid extracted.
Transfer to a quart-sized Mason jar and store in the refrigerator for up to 4 days.

07/13/2022

Authentic Instant Pot Cochinita Pibil

Ingredients

2 cups organic fire roasted tomatoes, diced
2 pounds pastured pork shoulder or sirloin, cut into 3″ chunks
1 medium onion, sliced
1 Tbsp. avocado oil, tallow or lard
2 tsp. smoked paprika
1 tsp. ground cumin
1 Tbsp. achiote seeds, ground
1/8 tsp. ground cloves (optional)
2 tsp. sea salt
1/4 cup lime juice

Instructions

First, make the salsa. Heat the Instant Pot to “Saute”, add the oil and the onions. Cook, stirring, 3 minutes.
Add the fire roasted diced tomatoes to the pot, and simmer, 3 minutes.
Prepare the spice. Combine the annatto, smoked paprika, cloves, cumin and sea salt. Rub over pork pieces, coating well.
Pour the lime juice and 1/2 cup water into the salsa, and stir to combine.
Place spiced pork pieces into the salsa, getting all of the spices into the pot.
Close and lock the lid. Set pressure to HIGH and time for 60 minutes.
Quick release, or release naturally.
Serve over Cauliflower Rice, topped with avocado and pickled red onions or serve with Siete Tortillas, avocados, pickled red onion and cotija cheese.

Nutrition & Macronutrient Ratio

Nutrition Information Per Serving

237 calories, 13 g fat, 3 g saturated fat, 7 g monounsaturated fat, 2 g polyunsaturated fat, 75 mg cholesterol, 5 g carbohydrate, 4 g NET carbs, 0 g sugar alcohols, 3 g sugar, 1 g fiber, 23 g protein, 428 mg potassium, 234 mg phosphorous, 813 mg sodium, 27 mg magnesium

53% FAT | 40% PROTEIN | 7% CARBOHYDRATE

07/06/2022

Instant Pot Egg Bites

Ingredients

6 large pastured eggs
4 ounces organic cheddar cheese, shredded
¼ cup organic cottage cheese
¼ cup heavy cream
1 Tbsp. avocado oil

Instructions

Add 2 cups water to the Instant Pot. Place rack in bottom. Grease Egg Bite mold with avocado oil.
In a high-powered blender, add the eggs, cottage cheese, heavy cream and cheddar cheese.
Blend on high for 30 seconds.
Pour the egg mixture into the wells of the Egg Bite mold, filling ¾ full.
Top with a flat plate or a bacon press (Note: We do NOT recommend using the plastic top as this will leach chemicals into your egg bites).
Close and lock the lid. Set to Steam. Adjust time to 8 minutes.
When time is up, remove the mold from Instant Pot.
Gently scoop out egg bites with a spoon.

Nutrition & Macronutrient Ratio

210 calories, 18 g fat, 8 g saturated fat, 6 g monounsaturated fat,
1 g polyunsaturated fat, 246 mg cholesterol, 1 g carbohydrate, 1 g NET carbs,
0 g sugar alcohols, 1 g sugar, 0 g fiber, 12 g protein, 100 mg potassium,
209 mg phosphorous, 225 mg sodium, 12 mg magnesium

75% FAT | 23% PROTEIN | 2% CARBOHYDRATE

06/29/2022

Truffle Keto Cheesecake (Dairy-Free, Egg-Free, Grain-Free)

Ingredients
CRUST INGREDIENTS

1 cup blanched almond flour (100 g)
3 Tbsp. coconut oil, melted
Pinch sea salt
2 Tbsp. cocoa powder
1 Tbsp. coconut milk
FILLING INGREDIENTS

7 ounces raw macadamia nuts, soaked overnight, rinsed and drained
4 Tbsp. raw cacao butter, melted
3 Tbsp. virgin coconut oil, melted
2 ounces baking chocolate, melted
40 drops liquid stevia (to taste)
10 Tbsp. erythritol, powdered (130 g)
1 tsp. vanilla extract
½ cup cocoa powder (50g)
½ cup coconut milk
¼ tsp. sea salt

Instructions

Preheat oven to 350 F. Line the bottom only of a 7″ cheesecake pan with unbleached parchment paper.
In a small bowl, combine the crust ingredients. Mix well to form a dough. The dough should be slightly wet and hold together when pinched. If not, add melted oil by teaspoon.
Press dough tightly into the bottom of the lined pan. Poke with a fork to make small holes. Transfer to the oven par-bake for 10-12 minutes. Let cool completely.
While crust is cooling, make the filling. In a high powered blender, add the cheesecake filling ingredients. Blend on high speed until you achieve a smooth, uniform consistency. (The “soup” setting is great for this!)
Scrape filling into par-baked crust. Tap on the counter to remove air bubbles. Cover loosely with plastic wrap and refrigerate until set – about 8 hours. Alternately, freeze for 2-3 hours, then defrost before cutting.
Once set, run a butter knife around the outside edge, then unlatch the spring form. If frozen, defrost before cutting. Serve with fresh whipped cream and garnish with chocolate shavings or cinnamon, if desired.

Nutrition & Macronutrient Ratio

NUTRITION INFORMATION

245 calories, 25 g fat, 11 g saturated fat, 10 g monounsaturated fat, 1 g polyunsaturated fat, 0 mg cholesterol, 13 g carbohydrate, 3 g NET carbs, 8 g sugar alcohols, 2 g sugar, 3 g fiber, 4 g protein,190 mg potassium, 101 mg phosphorous, 39 mg sodium, 65 mg magnesium

MACRONUTRIENT RATIO

90% FAT | 6% PROTEIN | 4% CARBOHYDRATE

06/22/2022

Instant Pot Mexican Pork Stew (Low Carb, Keto-Friendly)

Ingredients
36 ounces pastured pork shoulder
2 cups cooked pumpkin
6 cups organic chicken broth
6 Tbsp. pastured pork lard
1 small yellow onion, diced
2 tsp. ground cumin
2 tsp. garlic powder
1 tsp. smoked paprika
1 tsp. sea salt
4 cups chopped organic kale
1 cup cilantro, chopped
1 whole lime, cut into wedges
4 medium avocados, diced
1 cup canned chopped green chiles

Instructions

Cut the pork shoulder into 1 inch cubes.
In a small bowl, combine the salt, cumin, smoked paprika, and garlic powder.

Add pork lard to the Instant Pot vessel and turn to Saute.
When melted and shimmering, add the onion. Cook while stirring for two minutes.
Add the cut-up pork shoulder, spices, pumpkin, green chiles and broth. Stir to combine.
Close and lock the lid. Set to Manual, HIGH pressure and set time for 30 minutes.
When the time is up, allow the pressure to release naturally or do a quick release.
Add the chopped kale and stir.
Ladle the soup into bowls. Top with cilantro and avocado. Garnish with lime and serve.

Nutrition & Macronutrient Ratio
Nutrition Information Per Serving

340 calories, 23 g fat, 6 g saturated fat, 12 g monounsaturated fat,

3 g polyunsaturated fat, 65 mg cholesterol, 13 g carbohydrate, 6 g NET carbs,

0 g sugar alcohols, 2 g sugar, 7 g fiber, 24 g protein, 819 mg potassium,

237 mg phosphorous, 367 mg sodium, 56 mg magnesium

63% FAT | 29% PROTEIN | 8% CARBOHYDRATE

06/15/2022

Instant Pot Bolognese (Keto + Paleo Friendly)

Ingredients

6 slices pastured bacon, diced
2 Tbsp. grass-fed butter
2 stalks organic celery, minced
1 medium carrot, minced
1 small yellow onion, minced
2 pounds grass-fed ground beef
1 1/2 tsp. sea salt
2 ounces dry white wine
2 16-oz. cans organic diced tomatoes
2 Tbsp. extra virgin olive oil
4 whole bay leaves
1/3 cup organic heavy cream

Instructions

Press Sauté on the Instant Pot. Add the bacon and cook 4-5 minutes. Strain bacon and set aside.
Add the butter, diced onion, celery and carrots and cook until tender, about 6 minutes.
Add the grass-fed beef and sea salt. Cook, breaking up the meat with a spoon, about 4 minutes.
Add the cooked bacon and wine and cook 2 minutes.
Add the tomatoes, olive oil and bay leaves. Cover and cook HIGH pressure for 15 minutes.
When the time is up, do a natural release. Remove all of the bay leaves. Pour in the heavy cream and stir. If the sauce seems thin, press Sauté and let simmer to drive off excess liquid.
Serve over Cappello’s pasta, zucchini noodles or spaghetti squash
Nutrition & Macronutrient Ratio
301 calories, 22 g fat, 9 g saturated fat, 9 g monounsaturated fat,

1 g polyunsaturated fat, 77 mg cholesterol, 6 g carbohydrate, 4 g NET carbs,

0 g sugar alcohols, 3 g sugar, 1 g fiber, 19 g protein, 507 mg potassium,

200 mg phosphorous, 621 mg sodium, 32 mg magnesium

68% FAT | 26% PROTEIN | 6% CARBOHYDRATE

04/06/2022

Instant Pot Keto Thai Salmon Curry

Ingredients

1 Tbsp. Thai Kitchen Red Curry Paste
2 cups organic chicken bone broth
16 ounces wild salmon
2 cups full-fat coconut milk
1 medium scallion, sliced
1 inch ginger, grated
1 whole lime, cut into wedges
2 Tbsp. chopped cilantro
1 Tbsp. virgin coconut oil

Instructions

Dice the wild salmon into 1-inch cubes and remove pin bones. Chop the scallions and cilantro, grate the ginger, slice the lime into wedges.
Add the broth, red curry paste, coconut oil, ginger and coconut milk to the Instant Pot vessel. Whisk to combine.
Place the diced wild salmon into the broth.
Close and lock the lid. Set the pressure to LOW and the time to 5 minutes.
When the time is up, do a quick release.
Transfer salmon curry to serving bowls. Serve with scallions, cilantro and lime wedges.
Nutrition & Macronutrient Ratio
NUTRITION INFORMATION PER SERVING

442 calories, 35 g fat, 26 g saturated fat, 4 g monounsaturated fat, 3 g polyunsaturated fat, 64 mg cholesterol, 6 g carbohydrate, 6 g NET carbs, 0 g sugar alcohols, 1 g sugar, 1 g fiber, 29 g protein, 823 mg potassium, 336 mg phosphorous, 255 mg sodium, 86 mg magnesium

MACRONUTRIENT RATIO

69% FAT | 26% PROTEIN | 5% CARBOHYDRATE

03/29/2022

Instant Pot Loaded Cauliflower Soup

Ingredients

3 cups organic chicken bone broth
1 head cauliflower, chopped
½ medium yellow onion, chopped
2 cloves garlic, chopped
8 slices pastured bacon, cooked
2 ounces organic probiotic cream cheese
½ cup organic heavy cream
4 Tbsp. pastured butter
1 large green onion, minced
3 ounces organic cheddar cheese, grated

Instructions

Add the butter to the vessel of the Instant Pot and turn to Sauté.
While the butter melts, chop the onion and garlic. Add to the Instant Pot and cook for 3-4 minutes, stirring occasionally.
Add the broth and deglaze the pan. Add the chopped cauliflower and sea salt. Close and lock the lid. Set pressure to HIGH and time to 5 minutes.
When time is up, allow the pressure to release naturally.
Meanwhile, cook the bacon and chop the green onion.
Using an immersion blender, blend the soup until smooth.
Add the cream cheese, heavy cream and ¾ of the shredded cheese. Blend again to incorporate. Adjust seasoning.
To serve, ladle into bowls, top with remaining shredded cheese, crumbled bacon and green onions.

Nutrition & Macronutrient Ratio

NUTRITION INFORMATION PER SERVING

253 calories, 22 g fat, 12 g saturated fat, 7 g monounsaturated fat, 1 g polyunsaturated fat, 62 mg cholesterol, 6 g carbohydrate, 4 g NET carbs, 0 g sugar alcohols, 2 g sugar, 3 g fiber, 10 g protein, 324 mg potassium, 131 mg phosphorous, 419 mg sodium, 21 mg magnesium

MACRONUTRIENT RATIO

78% FAT | 16% PROTEIN | 6% CARBOHYDRATE

03/22/2022

Instant Pot Chicken Wings

Ingredients

2 pounds pasture-raised chicken wings
½ cup organic hot pepper sauce
4 Tbsp. grass-fed butter
½ Tbsp. organic apple cider vinegar
1/2 tsp. Worcestershire sauce
⅛ teaspoon garlic powder
½ tsp. sea salt

Instructions

Pour 1 cup cold water in the bottom of the Instant Pot.
Place a steamer basket in Instant Pot. Place chicken wings in the steamer basket.
Close lid and pressure cook at High Pressure for 8 minutes.
While the chicken cooks, make the sauce. Add the butter, hot sauce, garlic powder, vinegar, Worcestershire and sea salt to a small pot over medium heat. Bring to a simmer, whisking until sauce bubbles, then remove from heat.
When the time is up on the Instant Pot, allow the pressure to naturally release, then open the lid carefully.
Preheat oven to 425°F. Remove wings from Instant Pot and lightly pat dry with paper towels.
In a large mixing bowl, toss wings with sauce.
Place chicken wings in a single layer on a wire rack in a baking tray.
Transfer to the oven and bake 15-20 minutes, basting and flipping halfway through to get crisp and golden.

Nutrition & Macronutrient Ratio

303 calories, 24 g fat, 9 g saturated fat, 9 g monounsaturated fat, 4 g polyunsaturated fat, 102 mg cholesterol, 0 g carbohydrate, 0g NET carbs, 0 g sugar alcohols, 0 g sugar, 0 g fiber, 21 g protein, 188 mg potassium, 153 mg phosphorous, 304 mg sodium, 21 mg magnesium

72% Fat | 28% Protein | 0% Carbohydrate

03/15/2022

PALEO SWEET POTATO WAFFLES

Ingredients
1 c. egg whites
1 medium organic sweet potato, roasted
5 Tbsp. Native Forest Organic Classic Coconut Milk
20 drops SweetLeaf® SteviaClear Liquid Stevia
0.125 tsp. Celtic Sea Salt®
1/2 tsp. organic cinnamon
4 large pastured eggs
8 Tbsp. Bob’s Red Mill Organic Coconut Flour
1 tsp. baking soda

Instructions

In a medium bowl, add eggs, egg whites, sweet potato, stevia and coconut milk. Using an immersion blender, blend the ingredients to a smooth consistency.

You can also blend the ingredients in a blender or Magic Bullet on high speed for one minute or until smooth.
In a small bowl, whisk together the dry ingredients – baking soda, salt, coconut flour and cinnamon.

Mix dry ingredients into wet ingredients and blend on high to fully incorporate.

Preheat your waffle iron. (NOTE: Be sure to use a cast iron waffle pan or a PFOA/PFTE free waffle iron). Spray with coconut oil spray before use.

Ladle ¼ to 1/3 cup onto the preheated iron, close the lid and cook for approximately one minute (time will vary according to waffle iron or pan and temperature settings).

Serve with grass-fed Kerrygold Butter and a drizzle of homemade sugar-free maple syrup

03/08/2022

GLUTEN-FREE CHOCOLATE LAVA CAKE

Ingredients
16 Tbsp. Wholesome Sweeteners Organic Zero
8 oz. Dagoba Organic Eclipse Bar
1 Tbsp. Bob’s Red Mill Organic Coconut Flour
20 drops SweetLeaf® SteviaClear Liquid Stevia
5 large pastured eggs
1 c. organic grass-fed butter

Instructions

Preheat oven to 450 degrees Fahrenheit.
Bring eggs to room temperature.

In a heavy bottomed saucepan or double boiler, melt the chocolate with the butter and stir until smooth.

In a medium bowl, beat together eggs, powdered erythritol, stevia, and salt. Beat in chocolate mixture.

Stir in coconut flour.
Pour into paper-lined muffin cups and bake for 12-14 minutes, or until puffed up and still a bit moist-looking on the tops. Do NOT overbake.

Let cakes stand for one minute, then invert onto individual serving dishes.
Enjoy immediately!

03/01/2022

PALEO PANCAKES (GLUTEN FREE, DAIRY FREE)

Ingredients
1/2 c. organic coconut milk
1/2 Tbsp. organic raw apple cider vinegar
6 large pastured eggs
8 Tbsp. Bob’s Red Mill Organic Coconut Flour
1 tsp. baking soda
10 drops SweetLeaf® SteviaClear Liquid Stevia
1 Tbsp. Coconut Secret Raw Coconut Nectar
2 tsp. organic cinnamon

Instructions

First, make coconut buttermilk. Combine coconut milk and apple cider vinegar. Let stand for 10 minutes.

Blend “coconut buttermilk”, eggs and coconut nectar together in a blender or mixer until well- combined.

Add the coconut flour, baking soda and cinnamon. Blend until smooth.

Let the batter rest for five minutes.
Heat a safe, non-stick griddle (preferably enameled cast-iron) to medium heat.

Pour batter into pan to make pancakes (silver dollar-sized work best). Cook about 1 minute per side; flip. Continue making batches.

Serve with a simple sauce made from organic frozen blueberries or my Antioxidant Super-Syrup.

Keto Recipes

07/20/2022

07/13/2022

07/06/2022

06/29/2022

06/22/2022

06/15/2022

04/06/2022

03/29/2022

03/22/2022

03/15/2022

03/08/2022

03/01/2022

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