dairy free keto

Keto Yogurt Granola Parfait Bowl

coconut yogurt

Vanilla Maple Keto Granola (get the recipe here)

raspberries

strawberries, halved

blueberries

chia seeds

hemp hearts (I use this brand)

mint,

Add the coconut yogurt to a bowl and arrange the other ingredients over the top. Enjoy!

Flourless Keto Chewy Double Chocolate Chip Cookies

natural creamy almond butter

powdered monkfruit (I use this brand) Code PEACE

cocoa powder

peanut butter powder

eggs

salted butter

water

vanilla extract (I use this brand)

baking soda

sugar free chocolate chips (I use this brand)

Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.

In a large mixing bowl, combine the almond butter, monkfruit, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda. Using an elecrtric hand mixer, mix until all ingredients are well combined. It will be a very thick dough. Fold in the chocolate chips.

Form the cookie dough into 1 1/2 inch to 2 inch balls.  You can make them smaller to yield more cookies.

Place the cookie dough balls on the prepared baking sheet. Bake for 8 to 11 minutes (begin checking on them at 8 minutes). Remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool before eating.

So, I made these cookies for the second time today.  The first time, I used almond butter, and they came out great.  Today, I used peanut butter, and it was chunky, too.  Everything else remained the same.  I think I love them even more with the peanut butter!

They were better than expected. I left out the pb powder and doubled the coco powder they were sooo good like little cakes

Truly the BEST Keto cookie I've made. I substituted protein powder for the PB powder. Tastes amazing!

Same! Totally jot disappointed!! I can eat whoopie pies again!!! YAAAAAASSSSS!!!!

Loved it, but can you make it without the butter? 
My husband even loved these!  He never likes anything healthy! I did notice it worked better with a really good almond butter. Super creamy..

My family loves these cookies. I made a double batch for Easter this weekend. Out a couple of almond slivers on top to mimic bunny ears. Now I need to hide myself a few

I've made these three times already within the past two weeks. The first time, they came out more cake-like, but I know that was my own fault (as I'm not well versed in baking low carb sweets/pastries). But they were still delicious. The second and third time, I let them bake for less time to get that chewy texture--and WOW, so incredible. (I also added about 1.5 tsp of cinnamon, and the flavor was even better, although not necessary since these are so good on their own anyhow).

I will admit, I'm not a dark chocolate fan (and Lily's, although low carb, has a nauseating flavor), so I use regular milk chocolate chips from Ghirardelli (I portion them out to not screw up my macros too much, although I don't beat myself up for it since I only eat a few of these once a week, and share the rest with my family). I'm planning on adding decaf coffee to see how they turn out next.

Overall, I'm so happy I stumbled upon this recipe! I've never been a chocolate fan, but these are divine. And if I didn't know about this recipe, I would have a hard time believing that these are gluten free, let alone low carb.

THANK YOU SO MUCH! TRULY, AMAZING RECIPE!

So enjoyed these cookies.  I did put them in the freezer so not so tempted by them.  Thanks.   Hope your health improves.  Prayers and blessing to you and your family.

I have been on THM for a couple no ths now and have yet to find a dessert that I really enjoy until now. These cookies are amazing!! Even my picky little ones loved them!! Thank you so much for this recipe.

These cookies are the closest I've come to the real thing. MUCH better than ones using almond flour, which always come out grainy. 
My boyfriend loves them too and he's not even keto! Haha
Next time I will underbake them a little though because mine came out cakey rather than fudgy as well and I'd much rather fudgy.

Made these today and they were the best keto "sweet treat" I've had. Thank you!!

I made these today and I think I am in love!  They are so tasty and moist.  Mine probably have a few more carbs than noted, as I did not use unsweetened chips.  But for a healthier sweet treat, these will do just fine.  I think next time I may add just a little more of the peanut butter powder to increase the peanut flavor and possibly add some nuts.  Thank you for sharing and I cannot wait to try to next recipe from your site.  Just have to find the right one!

Best low carb cookie recipe I have made. Kyndra has the best reciepes. Can't wait for your new cookbook to come out.

These were SO good! I had a hard time not eating all the raw dough!

I made these today, were soft and chewy like a brownie, I also added 1/4 cup of walnuts. Very good but not sweet enough. I used Swerve, will add extra next time. Thanks for the recipe!!

My husband and I love this recipe! It doesn't taste anything like peanut butter like I expected it would. I switched out the sugar free dark chocolate for Hershey's sugar free chocolate chips. Amazing!

I dusted the cookies with a little confectioners swerve when they came out of the oven. They were delicious and so quick and easy to make. These will be a go to sweet treat for me!

These are amazing! My family loves them so they have become my favorite cookie recipe. I used LC protein powder instead of PB powder and I chopped bakers chocolate into small pieces instead of the chocolate chips.

I want to thank you from the bottom of my heart for sharing this amazing recipe. I drove 20 minutes out of town to find the dark chocolate sugar free chocolate chips. I would have ordered them from Amazon but I had a chocolate  caving emergency. And wow oh wow do these taste fantastic!!! The texture the gooey goodness just took me away to chocolate heaven. I dipped a hold in each one and threw in a few more chocolate chips... Yeah these won't last long in my kitchen. Thanks again.

These are so yummy! The best tasting Keto cookie recipe I’ve tried so far. The key is 8 minutes! And pat them down as she suggested!

Kyndra, this recipe is brilliant! I've been a paleo-style eater (and a foodie IG'er) for awhile now but because I love food just a little too much, I've been gaining a little here and there over the years, so between that and digestive issues, I recently decided to lower my carb intake. It was sort of by accident, really, that I started this low carb business. I challenged myself and said "bet you can't try a keto lifestyle." I also thought it couldn't hurt cooking this way for my diabetic husband! On week 2 of this nutritional switch, however, I got a little weary of eating so much fat and meat and having to watch my intake of veggies. I tend to really love veggies (including higher carb root veggies), fresh fruit, and things like sprouted quinoa, etc. So, I  wondered how much longer I could keep this up. I then stumbled on this cookie recipe. I ran it by my husband who told me chances were it wouldn't be good as I had failed to come across a decent paleo cookie recipe in several years. He thought it would be even harder to get a keto cookie recipe to taste good. Well, this recipe restored my hope in the low carb lifestyle and proved my husband wrong. He told me I had found the "million dollar cookie recipe." :-) Even my non-keto family members asked for the recipe! Thanks for loving what you do and sharing it with us! I'm now a follower &lt;3. -Melanie

Made these today...so yummy! Only thing I altered was I added a pinch of concentrated stevia powder for more sweetness.

Thank you for this delicious recipe ????

I saw your recipe this morning and ran to the store for PB Powder and Almond Butter.  Just made them and just ate three.  OMG - I've tried so many cookies in 8 years of low carbing and I  honestly can say these are the best.  Almost like a brownie.  I didn't change a thing and they were so soft and fudgy.  Thanks you so much for giving us all such a gift!

I have to admit, I wasn’t sure how these would come out but,so far I’ve made them  twice! 
The first time I made them  exactly as directed. Second time I didn’t have enough creamy nut butter so, I came up with the thought of using my legendary pecan pie nut butter  And I wasn’t disappointed either.  ????

Thank you for the  awesome recipe!

Denise

I love this recipe! I made these cookies today with unsweetened chocolate which i thought would be sweetened with something other than sugar, so it did not taste sweet but they turned out great1  I ordered some sugar free and will make them again. Thanks a million for the recipe.

I have used this recipe for cookies, I made brownies, and my birthday cake &lt;3 I have passed it other low carb keto friends! All proclaim it to be &#039;so good!&#039; THANK YOU !!!

Best keto cookie I've found, yet! I added 1/2 tbsp of mayonnaise (seriously!) to create that brownie, fudgy texture. So tasty!

I must keep my kitchen nut-free for my peanut-anaphylaxis kiddo, so please forgive me for subbing some ingredients. But I never would have come close to these bites of pure pleasure without your base recipe. I used Sunbutter (no sugar added) and Vital Proteins Vanilla Collagen powder to replace the almond butter and PB powder. Also, I was out of vanilla so I used imitation almond extract. Nonetheless, this recipe is CREATIVE GENIUS!!!! Sure, I haven't had a taste of anything remotely sweet for 46 days, so I may not be the best judge. But you made my night. And many nights to come.  You also killed my green-eyed monster (I was able to serve my guests homemade non-keto brownies without forking them, bc I fortified myself with one of these first). Here's hoping these beauties freeze well!! You're a blessing, thank you!

Been doing keto over a year now.  
These are hands-down, the best keto cookies out there.
I keep trying new recipes but always come back to this one!  Thank you for these!

OMG! These are the best low carb cookies I have ever made! And, I have made a lot. The almond flour cookies can't hold a candle.  I did have to make a couple of alterations, I didn't have enough almond butter so I mixed almond and cashew together. Also - oops - had everything in the bowl ready to mix except baking soda because I was out. So I subbed the appropriate amount of baking powder. Finally, I added chopped walnuts to one half of them and chopped peanuts to the other. My first batch was baked for 9 min,  It was fudgy and chewy like a brownie like the photo.. Totally decadent and my go-to cookie from now on!

Thank you, thank you, thank you!  It’s been a tough week and I needed a treat. These don’t “feel” low carb and don’t make me feel like I’m missing out on anything.

I made these and they turned out great! Are used almond butter and found powdered almond butter at Walmart so substituted those for both of the peanut butter’s!   Thank you so much for the great recipe! I have not found very many keto recipes that are good :)

Decided to finally give these a try. My almond butter was a little runny, so I might try a different brand next time. They still turned out great, with a delicious fudgy texture. I did not include the pb powder and it did not affect the texture or taste.

Just made a batch of these!  I’ve been wanting to make them for awhile but kept on pushing it back. Glad I finally did. Obviously , these aren’t as good as regular cookies but they are pretty close on a keto diet!  . Mine did not turn out like yours (even after flattening them) but they still tasted pretty good . They were more cakey than fudgey..., froze them so I’m not tempted

So good! Just made two batches. We didn't have the PB powder they were still amazing!! The second batch we made with unsweetened coconut they were SO GOOD!

I stubbled upon this recipe a few weeks ago.  Not sure why I waited to bake them!  They are fabulous!  I slightly under-baked one pan and they were fudgy as you describe (I think I pulled them out at 8 minutes).  The second pan I baked for 10 minutes and they were fluffy and cake-like.  I didn't flatten either pan of cookies.  We liked them so well, I made a double batch tonight to share with some friends who are also doing keto WOL. Thanks for giving us a wonderful, chocolatey recipe to satisfy my chocolate cravings while still keeping me on track with my weight loss goals!!

These are amazing! I was lazy so I just made them using my mini muffin tray. They are small, fudgy brownies! I'll be making more tonight and making some cheesecake mouse to top them with.

These came out soft &amp; flat, looking more like macarons than cookies. So, making lemonade out of lemons, I made a (non-Keto) icing to put between two of them — the people at work loved the Whoopie pies. Win-win.

These were AMAZING!  As another reviewer said, I doubled the Lilly’s chocolate chips.  I also added some real white chocolate chips 😬.  

At the ten minute mark I sprayed a large knife with cooking spray and gently pressed the cookies down like she had mentioned. I then cooked them for another minute. 

Let them cool and they’ll be the perfect texture! 

Honestly... amazing!

The only thing I would add is cream cheese to the mixture. They were a bit dry. I added it to the last batch and that helped a lot.

I have been searching for a good flourless cookie recipe and these were exactly what I was hoping to find. Second time around making these I decided to put the mix in a small brownie pan and they made a delicious brownie as well. Thanks for the great recipe!

I have been baking since I was 5 and keto off and on for years. My schedule does not allow me to try recipes the way I would like so every once in awhile I try something new. Well, holy cow Kyndra these are the best keto friendly cookies I have ever made! Bravo! Thank you very much!
Nancy.

OMG, thank you... thank you... thank you for sharing this recipe!! I have made so000 many low carb desserts that have been so very disappointing. These cookies are the BOMB, girl! I feel like a kid in a chocolate factory.

I knew these would not come out chewy when my "dough" was like cake batter. Using a cookie scoop I got 20. I was going to do 10 whoopie pies but decided to taste one now. You know, for research purposes. Or quality control. Whatever. I did use a DIY version of THM Gentle Sweet instead of the erythritol. Next time I'll just use all xylitol since it's the cheaper option of the two. Anyways, the sweetener was only 6T. instead of 2/3 cup(just over 10T.) so I'm fairly certain that is the reason for the batter.  These are flat, without pressing down. And OH MY GOSH delicious! They are going to be amazing as whoopie pies. Thank you so, so much for a great recipe!

I just made these and finished polishing one off.....so good.  I followed the recipe as presented, baked them for 10 minutes, flattened each with a spatula and they turned out perfect! Thank you for providing another recipe for my collection of low carb/gluten free collection.

Sweet baby Jesus these are amazing.  I didn’t have PB powder so I subbed 1ish TBSP natural peanut butter Instead, baked for 10 min as suggested and flattened.  These tasted JUST like home baked Pillsbury chocolate chip cookies but with slightly less of a chew.  I am in awe.   I cannot thank you enough for this brilliance!

I just want you to know that these are my favorite Keto cookie recipe. They never fail. Always delicious 😋 
Thank you for all you do!

Please help me.......Is the recipe using peanut butter powder OR peanut flour?   Thank you

I can't believe I am just now reviewing this recipe.  My favorite keto dessert, by far.  I have never used the peanut butter powder simply because I didn't have it the first time I baked them and found I didn't need it.  I get so sick of almond flour desserts because I don't like the texture.  I have made these dozens of times.  My favorite method is really to undercook them a bit and let them cool for a really long time on the counter.  Then they get kind of crisp yet chewy on the outside and stay very gooey on the inside.  This makes them taste more rich but they are messy to eat that way. I would describe the texture as somewhere between cookie and brownie.  If overcooked they get kind of spongy and almost snack cake like consistency-still edible but not nearly as good.  10 minutes is too long in my oven so watch them closely.

Best Keto dessert I’ve made. No one could tell they were sugar free.

I love recipes that are sorta flexible. As I was gathering the nut butter I realized the recipe called for an ingredient I didn't have nor knew of substitute, the on powder. Since someone in the comments said it worked without, I proceeded. I didn't have almond butter so I used about 6 oz of the Publix brand natural pb and 2 oz of some homemade cashew butter. But actually the writing had smugged so all I really know is it was a homemade nut butter. I also used Choczero 70% dark, 4 squared cut into smallish chunks. I made the balls about 1.5 inches (0.74 oz), baked 11-12 minutes. I tested baking 3 or 4 baking for about 10 min and were slightly larger. They were a bit are in the center because they didn't spread. So I made the rest a little smaller, and baked that aforementioned longer time. THEY'RE ADDICTIVE!!!! Def better when fully cooled, vs after 5 min of cooling. So happy to have this recipe!!!

Super yummy!  The video forgot the butter!  😂😂

Nice recipe!
I love cooking, so I always want to look for a new recipe. Today, cookies are very popular in most bakeries, people tend use cookies because it's very convenient for them. Besides, Chocolate chip cookies are very delicious, especially with children.

Made a few changes but love  it.  I had sun flower butter instead of almond which made the batter a little thinner.  I also didn't have the powdered peanut butter so I used some almond flour until the consistence was better, but still too thin for cookies.  So, I decided to make them into brownies I stead.  Let me tell you...amazing!  These are so good.  I will be making them again in again.  If you don't mind the almond flour you will be pleasantly surprised.  Yum yum yum!

I did not have almond butter so I just used natural pb which I think would change the carb count although I didn't check. So used chocolate pb powder and added 1/2 teaspoon of instant coffee to the water and sprinkled with sea salt when I smooshed them. Best low carb cookies ever.  I also used granular swerve that I put in the blender until it was powered.

Yummy!
Thanks for your recipe, it's very delicious. You can do it for your family at home. It will help you connect all member in your family.

I love your recipe so much!
I will make it at the weekend for my family.
Thank you so much

Omg without a doubt the BEST!  The first time I made as written. They were gone in one day. The next day I made another batch using crunchy peanut butter and they rock as well. The key to get them chewy as opposed to cakey is the smoosh factor after you take the, out of the oven.  Give them a nice pat on the back to make them dense and up the fudgey texture. There’s no way you can eat just one.  Thank you for such a delicious recipe.

These came out great! Very chewy and fudgy even after I had to sub about 1/4 cup peanut butter when I was short almond butter and totally grabbed the wrong sweentener (granulated Monkfruit) since I was making several kinds of cookies!

Chocolate chip cookies are very delicious.
Thanks for your recipe.

Thank you so much for this recipe! I made with and witout peanut butter powder The texture is very different  I really prefer with no peanut butter powder  They are more  goowy inside even after 3 days  I 'm in love with those cookies.

Delicious food for children. Chocolate chip cookies are very suitable if you want to have a convenient food.

This recipe is OUTSTANDING.  Wow.  I’ve been on Keto for two years and love it. But the one food item that I had yet to conquer was a  delicious “keto” COOKIE.  Can’t tell you how many different keto cookie recipes I’ve tried, some good.... some just alright... and some “Blech !”, downright horrible.  But thanks to you, I finally have found a keto scrumptious  keto cookie!!!!
OMG.  They are sooooo good. I doubled the butter &amp; chips, added a little salt. The texture is AMAZING. I’m going to try this recipe without cocoa to make just regular Choc chip cookies!  Thank you SO MUCH!!!

These cookies are THE BEST 
You MUST make these today!!!

I doubled the cacoa powder has no peanut butter powder came out fabulous! Took out at 9 minutes and flattened. These are my favorite low carb cookies!!

This is the best keto dessert I’ve had so far. They have more of a cake/cupcake taste to me though so I was wondering if you have a larger or adapted recipe that I could make cupcakes with? Once almond flour is added the taste goes downhill so I don’t want that

BEST KETO COOKIE EVER!! A staple in my house. So easy to make - so yummy to eat.

I made these and they tasted pretty great, but they are super cakey and less chewy. They're more like muffin tops or mini cake slices. 

I left them in the oven for 10min but I actually wish I'd taken them out a little sooner so they could've been more gooey on the inside because mine came out fully cooked. 

I did have some changes I made to use what was on hand: I used PB instead of almond butter since I didn't have any and its quite pricey where I live and I omitted the PB powder for the same reason. I also forgot to add in the water for the first batch, but added some in the second one and they flattened out and spread out way better, so don't forget the water! 

All in all, its a good recipe with no nut flour graininess, but it would probably make a better cupcake or mini cake since they don't really break or chew like cookies at all. 

The peanut butter and the chocolate also had a wonderful flavor together, but if you're not a fan you might not be able to sub the almond butter for PB like i did. 

I might repeat this recipe as cupcakes since they're so soft and cakey and make a chocolate cream cheese frosting to top! I'm sure that'd be delicious.

These cookies are thee best! I’ve made them with and without the powdered peanut butter, either way tastes delicious , so I don’t use it. My husband and I eat these every day! Definitely recommend!

Made these cookies cause I had a sweet tooth. Very quick and  easy to make. I left out the peanut butter powder since it’s such a small quantity and I don’t believe it made a difference that I could tell. Very delicious cookie and helped with my sweet tooth. I’m new to keto and love this site!!  Thanks for all the great recipes you share!!

One of the best cookies iv ever made! And easy too!!

These are delicious.  I added. Few more chocolate chips.  I love the texture and taste.  Definitely can not tell they are low carb.  I did give the recipe to a couple of friends and know they will love them too!  Thank you!!!!!!

These are the best cookies Ive ever made!  They are light but yet so filling. They are like eating a delicious meal replacement protein bar. Highly recommend!

Even if you’re not keto/low carb, these cookies are amazing! My absolute favorite treat!

These cookies are so tasty! Thanks for the top on flattening them a bit. I make a kind of a mousse with cream cheese, peanut butter and a little sweetener, and we make sandwich cookies with them. The family loves them.

Paleo 2 Minute Avocado Oil Mayo - Whole30

lemon juice

dry mustard powder

sea salt

avocado oil

To a tall, wide mouth mason jar add the lemon juice first, then the egg, seasonings, and finally the oil. Let the ingredients rest for 20 seconds or so.

Put the immersion blender all the way at the bottom of the mason jar. Turn it on high speed and leave it at the bottom of the jar for about 20 seconds. The mayonnaise will immediately begin to set up and fill the jar.

After the mayonnaise is almost all the way set, slowly pull the immersion blender towards the top of the jar without taking the blades out of the mayonnaise. Then, slowly push it back towards the bottom of the jar. Repeat this step a couple of times until all of the ingredients are well well incorporated.

I needed some mayo for a recipe since I ran out of the store bought stuff. This recipe was so good! Would you mind if I link it on my blog?

Thanks for the great mayo recipe ! But, tell
Your readers not to use unrefined avocado
Oil ! I didn't realize I bought this kind of
Oil. My mayonnaise was avocado green  !
And a little bitter. I had to doctor it up,and
turned it into Sirancha mayonnaise  !; It is 
Still good !

This comes together so quickly with the emersion blender! I like the dried mustard in it. I have made another recipe without it, but this was better!! Being on the Keto WoE I want to eliminate all the bad oils and additives that are in store mayo's!

Excellent!!!  BEST &amp; easiest one yet. I love it with half extra light tasting olive oil (Bel' Olio)  and half avocado oil (Chosen Foods).

Made this today. First time making mayo and I seriously have to stop myself from eating the whole jar!  Amazing!!! Thank you!

Why have I gone so long not making my own mayo? This stuff is amazing and so creamy! I did add a tsp of vinegar. This is now my go to mayo. Thank you for this incredibly EASY and tasty recipe!

Worked perfectly!  I didn't have high hopes since I've tried mayo recipes out of cookbooks and that was a waste of time and ingredients.  But I have a restricted diet now, so I decided to try again-- it's that or no more mayo for me.  And this came out GREAT!  Thank you!!

Finally, a Paleo Mayo that is easy to make. I've wasted so many (expensive) ingredients with other recipes. Thank you so much for creating this one!

Used light olive oil and turned out great! Fantastic mayo in less than 2 minutes! Thanks Kyndra!

you have all my respect is the best mayo ever very easy  too....  thanks

So simple and easy, came out perfect first try. Will never buy Mayo again 😁

Love this and using it all the time now! Do you have the nutritional information? I just started Keto and would like to track. Thank you

I have a quick question, this mayo is all I ever use / make.  Sometimes it will thicken up and sometimes it doesn't.  I've tried doing it a variety of ways.  Like letting the oil warm up - we have a pantry in the garage so it will thicken, sometimes that works sometimes it doesn't letting the eggs come to room temp, or not once again the same.  I've even added an extra egg.  I follow the recipe exactly - what am I doing wrong????

This delightful Hollandaise has come out perfect every time I've made it, except this last time. It didn't thicken. I didn't have my usual jar and found the immersion blender really does need to snugly fit the jar, hence the pint size Mason.. Remade it and again, perfection. Someone asked about MCT Oil which I've always used; so it works very well and especially so because it has no taste whatsoever. I would dearly love to learn the science behind cooking and how things work together to come delicious - or food for the trash can. Thanks so much for this recipe!!

I found a recipe nutrition calculator and entered all the ingredients.  I wrote down the information but can't find it right now and I am having a problem posting the link.

I'm a die-hard Best Foods/Hellman's girl. It's hard to believe this recipe tastes even better! It's so fast and easy to make I wonder why I've been wasting my money on name brands all these years!

I was skeptical of this method after ruining my first batch of aioli a few weeks ago with a different site's recipe, but this is perfect!! Thanks!!

I have to tell you that I have not bought mayonnaise from the store since I found your recipe over a year ago.  I did find that the fresher the eggs the better.  I made a couple batches that failed and the only difference with the third batch was fresher eggs.  Thank you so much for this recipe.

I’ve made this recipe a bunch of times and it turned out perfect but the last 2 times I made it, it was runny &amp; I did nothing different. Do you have any suggestions? Very frustrating!

This keto stuffed cabbage in the Instant Pot is not only easy and delicious, it's also dairy free, nut free, SCKC and Whole 30 friendly!

Keto Stuffed Cabbage in the Instant Pot - SCKC

white cabbage leaves, softened (see instructions below)

lbs pork (or beef)

riced cauliflower

parsley

onion flakes

garlic powder

salt

black pepper

(28 ounce) can crushed all purpose tomatoes

olive oil

white vinegar

oregano

Cut the core out of a large head of cabbage.

Remove any discolored or damaged leaves from the outside.

Place in a large bowl, stem side down with 1 cup of water in the bottom.

Microwave, covered, on high for 8 minutes, or until the outer leaves are softened and turning translucent.

Remove and cool before carefully separating leaves for use.

To Soften the Cabbage Leaves:

Place all of the filling ingredients in a large bowl, and mix well with your hands until fully combined.

Make the filling:

Combine all of the sauce ingredients in a large bowl and stir well.

Store extra sauce in the fridge or freezer.

Make the sauce:

Place 1/2 cup of sauce on bottom of Instant Pot insert.

Place a cabbage leaf on a clean flat surface and add 1/2 cup meat filling to the center.

Fold the two sides over the meat mixture, then roll from the edge closest to you over the meat mixture until a small rolled bundle is formed.

Place the roll in the Instant Pot, (make sure you’ve added some sauce per above first so they don’t stick)

Place a cabbage leaf on top of the rolls to keep them separated from the next layer.

Make the remaining 4 rolls and place on top of the cabbage leaf.  Do not press down.

Cover the top of the cabbage rolls with another 1 1/2 cups of sauce.

Place the cover onto the Instant Pot and lock in place.

Choose Manual / Low Pressure and set it for 20 minutes.

When the timer goes off, allow the pressure to release naturally &#8211; about 10 minutes.

Remove the lid and serve hot with extra parsley for garnish if desired.

Store leftovers in an airtight container in the refrigerator for up to 5 days, or the freezer for up to 3 months.

Instant Pot Instructions:

Spread 1 cup of sauce in the bottom of a 9 x 13 baking dish.

Place a cabbage leaf on a clean flat surface and add 1/2 cup filling to the center.

Top with another 2 cups of sauce, distributing evenly over the cabbage rolls.

Bake for 45 minutes, or until cooked through.

Serve hot with extra parsley for garnish if desired.

Baking Instructions:

This looks great! My wife is really big on stuffed chicken recipes, I know she'll love this too, thank you!

Just made this recipe and with an 8Qt insta-pot, I doubled it.  It was outstanding! Since we like more cabbage, I made the rolls a little smaller and it made 28 rolls total. It required a little more salt at the table but other than that the recipe is just perfect.  My boyfriend didn't even realize that I used cauliflower instead of rice.

Melissa, Wanted to pass along a hint I received from a Polish friend of mine.  
Rather than boiling the cabbage leaves, he said he puts his foil-wrapped cabbage head in the freezer for a day or two.  Remove the foil and the leaves will be soft so they can be used immediately.   It works!!!!  I tell anyone I know this hint.  BTW I want to thank you for the opportunity to win this Ninja.  Thanks.

I had never had stuffed cabbage rolls before - I loved the flavors in this. I used 80/20 ground beef and frozen cauliflower rice. The meat turned out kinda dense. Was I suppose to cook the frozen cauli rice before adding to meat? I think these ingredients would make a great soup too!

I haven't had stuffed cabbage in years. This looks so good! Thanks for the recipe!

This is one of my go to’s!  
Love it! 

Would love to see more soup recipes!

I made these last night and they were DELICIOUS!  I didn't have any parsley, so I subbed in cilantro (because I did have it) and it still turned out great!  I'm definitely adding this to the regular rotation.

Trying this as part of my meal prep this week! So far the sauce tastes amazing! Can't wait till they are done in the IP!

Flavor was delicious but I must have done something wrong. Sauce was so watery!

Yum!!! Followed the recipe to a T. I did end up with some extra filling but made hamburgers with it for my kids... Which they devoured. Soo good. A little time consuming for me, but will definitely be making again and again. Thank you thank you thank you!

Made this tonight. Very tasty. I found it was pretty quick to assemble and the instant pot did all the work. My sauce was a little watery, would have been nicer if it was thicker, but the flavours were all there. My kids all ate it too which is a huge win and since I doubled the recipe I have more for lunch!

I was excited to try this but was disappointed. It was bland  and lacked flavor. The  sauce was  completely watery.

This made pretty nice size rolls. My Walmart only had one pack of ground pork so I added a ground beef and pork pack with it. I ran out of pliable leaves but peeled and tossed the first couple out of habit. I bought cheese to sprinkle on when it's almost done.

I made this today.  It was delicious.    It didn't take long and I made it per the directions.   The hardest part was peeling the cabbage leaves and trying not to tear them.  My cabbage was in the fridge for a couple weeks.   I think I should try this with a fresh head from the market.   I used 1 lb ground beef, 1 lb sweet Italian sausage for the meat portion.   For the cauliflower I used frozen riced cauliflower in a bag from supermarket.    No regrets.  I liked it.

I was afraid my kids would turn their noses up at this, but they all cleaned their plates! They asked me to make it again. Major win!

Would love to try to make this but I have a question. Do you use frozen riced cauliflower, and, if so, do you defrost it before adding it to the mix? Thank you!

Loved the flavors! Going squeaky clean was intimidating at first, but Mellissa has so many great recipes on this website! I've made this recipe several times and really enjoy the texture and flavor of the filling!

Have made these a few times, they are pretty strait forward delicious and always a hit. I make extra for leftover lunches!

I have made these several times, like others I feel the sauce is runny, any suggestions on that? Also, I always have left over meat and cabbage (the leaves are too small to roll), do you have any suggestions for using the left overs?

https://content.jwplatform.com/videos/NC1RCpmx.mp4

Keto stuffed cabbage recipe made in the Instant Pot

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