#sugarfreeeats

[serve-perfect-ten]

Indulge in a guilt-free and Paleo-friendly bacon treat made in the air fryer. This recipe uses organic, sugar-free bacon and a touch of coconut oil for added flavor and crispiness.

Ingredients: 6 slices of organic, sugar-free bacon. 1 teaspoon of organic coconut oil.

Instructions: Preheat your air fryer to 400F 200C for 5 minutes. Place a parchment paper liner or a perforated air fryer basket in the bottom of the air fryer to catch any bacon drippings. Lightly grease the parchment paper or basket with the organic coconut oil to prevent sticking. Lay the bacon slices in a single layer in the air fryer basket, ensuring they don't overlap. Cook the bacon in the preheated air fryer for 8-10 minutes, depending on your desired level of crispiness. Flip the bacon halfway through the cooking time using tongs. Once the bacon is cooked to your liking, carefully remove it from the air fryer and place it on a paper towel-lined plate to absorb any excess grease. Serve hot and enjoy your delicious, crispy Paleo air fryer bacon!

Prep Time: 5 minutes

Cook Time: 10 minutes

Pampered Ladies Leicester

[kenadphotography]

Indulge in these delightful sugar-free chocolate covered peanut butter eggs that are perfect for a keto-friendly treat. Creamy peanut butter filling coated in rich, sugar-free chocolate - a guilt-free indulgence!

Ingredients: 1 cup natural peanut butter. 1/4 cup coconut flour. 1/4 cup powdered erythritol or preferred sugar substitute. 1 tsp vanilla extract. 1/2 cup sugar-free chocolate chips. 1 tbsp coconut oil.

Instructions: Put peanut butter, coconut flour, powdered erythritol, and vanilla extract in a bowl and mix them together. Mix until everything is well mixed and a dough forms. Put the egg-shaped dough on a baking sheet that has been lined with parchment paper. Put it in the freezer for 30 minutes to make it firm. For 30 seconds at a time, melt the chocolate chips and coconut oil together in a bowl that can go in the microwave. To make sure each peanut butter egg is fully covered, dip it into the melted chocolate mix. Bring them back to the baking sheet lined with parchment paper. To set, put the eggs back in the freezer for another 15 to 20 minutes. After they're set, you can eat your sugar-free peanut butter eggs.

Prep Time: 15 minutes

Cook Time: 0 minutes

paws first choice

[ohyeahdevelopmentalbiology]

Shortbread cookies that are low in carbs and high in fat, dipped in sugar-free dark chocolate. Perfect for when you want something sweet but want to stay low-carb.

Ingredients: 1 cup almond flour. 1/4 cup powdered erythritol. 1/4 teaspoon salt. 1/4 cup unsalted butter, softened. 1/2 teaspoon vanilla extract. 3 oz sugar-free dark chocolate, chopped. 1 tablespoon coconut oil.

Instructions: Warm the oven up to 325F 165C and put parchment paper on a baking sheet. Mix almond flour, erythritol powder, and salt in a bowl. Once the butter is soft, add it to the dry ingredients and mix them together until a dough forms. Make a log out of the dough that's about an inch across. Cover it with plastic wrap and put it in the fridge for 30 minutes. Before putting the dough on the baking sheet, let it cool down and then cut it into rounds that are 1/4 inch thick. When the edges are golden brown, it's done baking. Leave the cookies on the baking sheet to cool all the way down. Fry the chopped chocolate and coconut oil in 30 second bursts in a bowl that can go in the microwave. Stir the mixture every 30 seconds until it is smooth. After the cookies have cooled, dip them half way into the melted chocolate mixture and then put them back on the parchment paper. The cookies should be put in the fridge for 15 to 20 minutes, or until the chocolate sets. Feel free to eat these chocolate-dipped shortbread cookies as a low-carb treat!

Prep Time: 15 minutes

Cook Time: 12 minutes

Celaeno and Doodle

[rubberlatexplasticandmore]

This is a delicious keto-friendly version of the Fancy Holiday Party Wedge Salad. It has crunchy iceberg lettuce, salty bacon, juicy cherry tomatoes, tangy red onion, creamy blue cheese, and sugar-free ranch dressing on top.

Ingredients: 1 head iceberg lettuce, cut into wedges. 4 slices thick-cut bacon, cooked crispy and crumbled. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup blue cheese crumbles. 1/4 cup ranch dressing sugar-free for keto.

Instructions: Arrange iceberg lettuce wedges on a serving platter. Sprinkle crumbled bacon, cherry tomatoes, red onion, and blue cheese over the lettuce wedges. Drizzle ranch dressing over the top. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

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