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Preparation Time: 30 minutes Servings 6 Nutrition Value: 238 Calories; 21.6g Fat; 4.1g Carbs; 7.5g Protein; 2.2g Sugars Ingredients 1/4 cup coconut oil, softened 3 ounces cream cheese, softened 1/4 cup double cream 4 eggs 1/4 cup coconut flour 1/4 cup almond flour A pinch of salt 1/3 cup Swerve, granulated 1 teaspoon baking powder 1/4 teaspoon cardamom powder 1/2 teaspoon star anise, ground 1/2 cup fresh mixed berries Directions Start by adding 1 ½ cups of water and a metal rack to your Instant Pot. Mix coconut oil, cream cheese, and double cream in a bowl. Fold in the eggs, one at a time, and continue to mix until everything is well incorporated. In another bowl, thoroughly combine the flour, salt, Swerve, baking powder, cardamom, and anise. Add the cream/egg mixture to this dry mixture. Afterwards, fold in fresh berries and gently stir to combine. Divide the batter between silicone cupcake liners. Cover with a piece of foil. Place the cupcakes on the rack. Secure the lid. Choose “M...

Preparation Time: 20 minutes Servings 6 Nutrition Value: 233 Calories; 13.8g Fat; 8.7g Carbs; 19.6g Protein; 4.3g Sugars Ingredients 2 tablespoons grapeseed oil 2 pork sausages, smoked, sliced 3 chicken legs, boneless and skinless 1 cup onion, chopped 1 cup bell peppers, finely chopped 3 cloves garlic, finely minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon cayenne pepper 1 teaspoon filé powder 5 cups chicken broth 2 tomatoes, pureed 1 ½ cups fresh or frozen (thawed) okra 1/4 cup fresh coriander leaves,chopped Directions Press the “Sauté” button to heat up the Instant Pot. Now, heat the oil and cook the sausage and chicken until browned; reserve. Add the onion, bell peppers, and garlic and sauté in pan drippings until they are softened. Add the salt, black pepper, cayenne pepper, Cajun spice mix,filé powder, chicken broth and tomatoes. Secure the lid. Choose “Manual” mode and High pressure; cook for 12 minutes. Once cooking is complete, use a natural pressure release; ca...