9+ Keto 4th Of July Recipe Experience Culinary Bliss Now!

Red, White, and Blueberry Cheesecake

Ingredients:

• Crust: 1.5 cups almond flour, 1/4 cup melted butter, and 1/4 cup stevia (or preferred keto-friendly sweetener)
• Filling: 16 oz cream cheese, 1/2 cup erythritol, 1 tsp vanilla extract, 2 large eggs, and 1/4 cup blueberries
• Topping: 1/4 cup raspberries, 1/4 cup blueberries, and 1 tbsp stevia

To make the crust, mix the almond flour, melted butter, and stevia in a bowl until well combined. Press the mixture into a greased 9-inch springform pan to form the crust. In a separate bowl, beat the cream cheese, erythritol, and vanilla extract until smooth. Add in the eggs, one at a time, mixing well after each addition. Pour the filling over the crust and add the blueberries on top. Bake at 350 degrees for 30-35 minutes, or until the edges are set but the center is still slightly jiggly. Let cool and refrigerate for at least 2 hours before adding the topping. To make the topping, blend the raspberries and blueberries together with the stevia until smooth. Pour over the chilled cheesecake and serve.

Keto BBQ Pulled Pork

Ingredients:

• Pork: 3 lbs pork shoulder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp monk fruit sweetener, and salt and pepper to taste
• Sauce: 1 cup sugar-free ketchup, 1/4 cup apple cider vinegar, 1/4 cup xylitol, 1 tbsp Worcestershire sauce, 1 tsp liquid smoke, and 1 tsp garlic powder

Season the pork shoulder with the garlic powder, onion powder, smoked paprika, chili powder, monk fruit sweetener, and salt and pepper. Place in a slow cooker and cook on low for 8 hours or high for 4 hours. Once cooked, shred the pork with two forks. In a saucepan, combine the ketchup, apple cider vinegar, xylitol, Worcestershire sauce, liquid smoke, and garlic powder. Simmer for 10 minutes, then pour over the pulled pork and mix well. Serve on a bed of lettuce or with low-carb buns for a delicious and keto-friendly BBQ pulled pork sandwich.

Keto Flag Cake

Ingredients:

• Cake: 2 cups almond flour, 1/2 cup coconut flour, 1/4 cup stevia, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1/2 cup melted butter, 4 large eggs, 1 cup unsweetened almond milk, 1 tsp vanilla extract, and red and blue food coloring
• Frosting: 8 oz cream cheese, 1/4 cup erythritol, 1 tsp vanilla extract, and red and blue food coloring

In a mixing bowl, combine the almond flour, coconut flour, stevia, baking powder, baking soda, and salt. In a separate bowl, beat the melted butter, eggs, almond milk, and vanilla extract until well combined. Slowly add the dry ingredients to the wet ingredients and mix until a smooth batter forms. Divide the batter into three equal parts and add red food coloring to one, blue to another, and leave the third plain. Pour each batter into a greased 8-inch cake pan and bake at 350 degrees for 25 minutes, or until a toothpick comes out clean. Let the cakes cool before assembling. To make the frosting, beat the cream cheese, erythritol, and vanilla extract until smooth. Divide the frosting into three parts and add red food coloring to one, blue to another, and leave the third plain. Assemble the cake by layering the red, white, and blue cakes with the matching colored frostings in between. Top with fresh berries for a patriotic touch.

With these delicious and keto-friendly recipes, you can enjoy your 4th of July celebrations without straying from your healthy lifestyle. So fire up the grill, whip out the decorations, and indulge in these red, white, and blue treats guilt-free. Happy Independence Day!