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.
Spread butter over one side of flat bread and flip over, so that the buttered side will be on the outside of the wrap once rolled up. Spread mayonnaise evenly over the wrap. Layer slices of American cheese, lunch meat, and Swiss cheese on flat bread and roll up. Line the bottom of your air fryer basket with perforated parchment. Roll up the wrap, and place in air fryer seam side down, so that it doesn’t unroll while frying. Fry according to air fryer instructions at 400 degrees for 5 minutes, flip wrap and cook another 5 minutes or until wrap is golden brown and crispy. Let cool slightly. Serve with mustard and spicy yellow peppers.
Preheat oven to 350 degrees. Grease three loaf pans and set aside. In a large bowl or mixer, mix together ground beef, almond flour, half and half, eggs, onion, celery, garlic, salt, and pepper. Shape three loaves and place into prepared pans. Make the picante sauce, by whisking together all ingredients until smooth. Spread sauce evenly over uncooked loaves. Bake for 45-60 minutes, or until the internal temperature of the meatloaf reaches 160 degrees.