Make the Brisket (Prep: 10 min | Cook: 8–10 hours)

• Season the Brisket: Pat the brisket dry with paper towels—this helps the seasoning stick. Rub it generously with smoked paprika, garlic powder, onion powder, salt, and pepper. Don’t be shy; this is where the flavor magic begins! Let it rest for 30 minutes (or refrigerate overnight if you’re prepping ahead).
• Prep the Slow Cooker: Pour the beef broth into the bottom of your slow cooker. Place the brisket fat-side up—this allows the fat to melt into the meat as it cooks, keeping it juicy.
• Add the BBQ Sauce: Pour the keto BBQ sauce over the brisket, spreading it evenly to coat the entire surface.
• Cook Low and Slow: Cover the slow cooker and set it to low for 8–10 hours. (Trust me, low and slow is the secret to tender, melt-in-your-mouth brisket.) If you’re short on time, you can cook it on high for 5–6 hours, but the flavor is even better when it cooks longer.
• Rest the Brisket: Once done, transfer the brisket to a cutting board and let it rest for 10–15 minutes. This step is crucial for juicy meat!
• Slice and Serve: Slice the brisket against the grain for tender, perfect slices. Drizzle some of the sauce from the slow cooker over the top before serving.

2. Bake the Cornbread (Prep: 10 min | Cook: 25–30 min)

• Mix the Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. This keeps your cornbread light and fluffy.
• Mix the Wet Ingredients: In another bowl, combine melted butter, eggs, almond milk, and erythritol (if using). Beat until smooth.
• Combine and Pour: Gradually add the wet ingredients to the dry ingredients. Stir until just combined—don’t overmix, or your cornbread might get dense. Pour the batter into a greased 8-inch pan.
• Bake: Preheat your oven to 350°F. Bake the cornbread for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let it cool slightly before slicing. Serve warm with butter.

3. Prepare the Cauliflower Casserole (Prep: 15 min | Cook: 20 min)

• Steam the Cauliflower: Cut the cauliflower into florets and steam until tender but not mushy (about 10 minutes). You can use a stovetop steamer or microwave in a covered bowl with a splash of water.
• Make the Mixture: In a large mixing bowl, combine sour cream, cream cheese, shredded cheddar, and shredded mozzarella. Stir until smooth.
• Mash and Mix: Mash the steamed cauliflower slightly, leaving some texture. Add it to the sour cream mixture and stir until fully combined. Season with salt and pepper to taste.
• Assemble the Casserole: Transfer the cauliflower mixture to a casserole dish. Top with crumbled bacon and green onions for that loaded look.
• Bake: Preheat your oven to 375°F. Bake the casserole for 20 minutes, or until bubbly and golden.

4. Cook the Collard Greens (Prep: 10 min | Cook: 1–2 hours)

• Prep the Greens: Remove the tough stems from the collard greens and chop the leaves into bite-sized pieces. Rinse thoroughly to remove any grit.
• Combine Ingredients: In a large pot, add the collard greens, smoked ham hock, chicken broth, apple cider vinegar, and red pepper flakes. Bring to a boil.
• Simmer Low and Slow: Reduce the heat to low, cover, and let simmer for 1–2 hours. Stir occasionally to make sure the greens cook evenly and soak up all that smoky flavor.
• Finish and Serve: Once the greens are tender, remove the ham hock, shred the meat, and stir it back into the pot. Season with salt and pepper to taste. Use a slotted spoon to serve.

5. Make the Pecan Pie Bars (Prep: 15 min | Cook: 35 min)

• Prepare the Crust: In a mixing bowl, combine almond flour, coconut flour, melted butter, erythritol, and egg. Mix until it forms a crumbly dough.
• Bake the Crust: Press the dough into a parchment-lined 8×8-inch baking pan. Pre-bake the crust at 350°F for 10 minutes.
• Mix the Filling: In another bowl, whisk together sugar-free maple syrup, melted butter, eggs, and vanilla extract until smooth. Stir in the chopped pecans.
• Assemble and Bake: Pour the pecan filling over the pre-baked crust. Return to the oven and bake for 20–25 minutes, or until the filling is set and slightly golden.
• Cool and Slice: Let the bars cool completely before slicing to ensure they hold their shape.