KETO GREEN APPLE CRISP

INGREDIENTS

Apple filling:

• 3 small zucchini squash (475g)
• 2 ½ tbsp lemon juice
• 2 tbsp butter
• ¼ cup granulated erythritol
• 1 tsp ground cinnamon
• ¼ cup water
• ½ tsp liquid stevia
• ½ tsp xanthan gum
• Dash of salt
• For the Crisp:
• 4 oz pecans
• 1 oz almonds
• 1/3 cup almond flour
• ¼ tsp salt
• 3 tbsp granulated erythritol
• 1 tsp ground cinnamon
• Dash of ground cloves (optional)
• Dash of nutmeg (optional)
• 4 tbsp butter
• ½ tsp liquid stevia

INSTRUCTIONS

Preheat your oven to 350F.

Make the “apple” filling: peel and dice your zucchini into ¼ inch cubes. In a medium saucepan over medium-high heat, add your zucchini, lemon juice, butter, and erythritol. Cook for around 5 minutes, then add the water, stevia, cinnamon, and salt. Cover and cook for around 15 minutes, then add the xanthan gum and stir until it is thickened. You can cook for an additional 1-2 minutes if you think it needs to be thicker. Take off the heat and add to a small casserole dish.

Make the crisp: In a food processor or nut chopper/grinder, add your pecans and almonds and pulse or chop until in small pieces. Add the nuts and all of your ingredients, except for the butter and stevia, into a large bowl. Combine well. Add the butter and cut the butter into the dry ingredients. This can be done with a pastry cutter, two knifes, a fork, or with your fingers. Cut the butter in until it is like a thick crust dough. Add the liquid stevia and fold into the dough, making sure to distribute well.

Crumble the crisp dough on top of the “apple” filling in an even layer and bake for 25 minutes or until the crisp layer starts to brown.

Let cook for at least 10 minutes or until the crisp layer hardens.

Serve a la mode or by itself, warm or cold.

Enjoy!

CRISPY GOLDEN PORK BELLY

Hello Guys, Let's start today by making delicious food. Hopefully you are always healthy and happy to accompany me to try out the latest unique recipes.

This time I will make a delicious and tempting crispy golden meal. By presenting an appetizing appearance, this recipe is special and interesting.

Ingredients:

•  2 lb pork belly
•  1 cup table salt

For the Marinade

•  1/4 cup soy sauce
•  1/3 cup shaoxing rice wine
•  2 tbsp brown sugar you can replace with sugar substitute for low carb or keto
•  2 cloves garlic minced

Directions:

1. Using a paper towel, pat skin of pork belly until it is completely dry. Mix marinade ingredients in a bowl and then pour into a rectangular pan that is big enough to hold the pork belly. Place pork belly into the pan, making sure only the meat touches the marinade and the skin stays completely dry. If the marinade level is too high you can pour some of it out. Place in fridge for several hours or overnight.
2. Preheat oven to 350°F. Completely line a roasting pan with foil (this will make clean-up much easier). Pour 1 inch of water into bottom of pan. Place wire rack on top of roasting pan to hold the pork belly. Place the pork belly on the wire rack. The pork belly will cook above the water, with the pork drippings dripping down below into the water. Make sure the pork belly is level (if one part is lower/shorter the skin will not cook evenly. if you have to, use something oven-safe to prop up a shorter part to keep it completely level). Spread 1 cup of salt evenly across the pork belly skin. Place into top half of oven. Bake for about 40 minutes until meat looks cooked.
3. Remove pork belly and increase oven temperature to 465°F. The salt that was poured over pork belly should have formed a crust. Remove salt crust from pork belly. Wipe off any excess salt from the pork belly skin. Once oven has reached desired temperature, place pork belly back into oven.  Bake for another 30 minutes until skin is completely bubbly and crisp. Let pork belly cool a few minutes before cutting and serving.