Preheat oven to 350 degrees. Line two baking sheets with parchment. In a mixing bowl, combine flax, almond flour, cocoa powder, erythritol, baking powder, and salt. Dissolve instant coffee granules in 2 tbsp hot water. Mix together coffee concentrate, melted coconut oil, and vanilla. Pour liquid into dry ingredients and mix well. Still mixing, add eggs one at a time. Once combined, stir in chocolate chips. Using a 1.5 inch cookie scoop, scoop dough onto prepare cookie sheet, at least 1 inch apart. Bake for 15-20 till fluffy and the tops are slightly cracked.
Rinse Shirataki noodles in water, and let drain in colander. If not already pre-cut, chop canned artichoke hearts and slice olives. Toss together noodles, artichoke hearts, and olives. Mix vinegar, oil, and spices and pour over salad. Gently stir in grated parmesan cheese. Let the pasta salad sit in a refrigerator at least a couple hours before serving, though it tastes best if it sits over night. The noodles soak in the flavors and get softer with more time. If desired, drizzle a little more oil over the noodles before serving.
Pour 2 tbsp of soy sauce over pork and mix together. Brown pork on medium heat in a large frying pan. Set aside, and saute shredded cabbage and carrots until softened. In a small bowl mix together vinegar, sesame oil, remaining soy sauce, spices, erythritol, and lastly xanthan gum. Quickly pour mixture over fried vegetables and add pork. Heat a few more minutes, stirring often. Serve with a generous drizzle of keto Sweet & Sour Sauce. Alternatively, wrap 2 tbsps of egg roll filling in a 4th flat bread and air fry 3-5 minutes until crisp.
Make Sweet & Sour by heating all ingredients, except xanthan gum, in a sauce pan until erythritol is dissolved. Whisk in xanthan gum until thoroughly combined. Let cool to room temperature.
Preheat oven to 425 degrees. Prepare a large baking sheet with parchment Melt mozzarella cheese, and cream cheese together in microwave, stirring occasionally until completely melted. Whisk together 2 eggs and baking powder. Pour egg mixture into cheese mixture and stir a couple times before adding almond flour. Knead the dough with hands until well incorporated. The dough should be smooth and fairly elastic (not two-toned) when done. On parchment, roll out dough until it is thin (about 1/2 cm thick) cut into 3-4inch long strips using a pizza dough cutter. You should have 48 strips of dough. Cut American Cheese slices in four squares, then cut each fourth in half so that you have 48 strips of cheese. Place cheese and a smokie on a strip of dough. Roll and pinch the edges and place on prepared baking sheet. Repeat. Bake in preheated oven for 12-15 minutes until golden.
Make yellow squash into “noodles” using a vegetable spiralizer (Optional: spread out to dry out on a paper towel before proceeding.) Sauté noodles on medium heat in a frying pan with 1 tablespoons melted butter, stirring occasionally. Add red pepper flakes and cayenne. The noodles are done when they start to turn translucent, about 5 minutes. Taste a squash noodle strand to make sure they are the desired texture. Add cream cheese, cut in small chunks, and oregano. Stir occasionally until cream cheese is completely melted and hot. Salt and pepper to taste. Sauce will thicken a bit as it cools.