Welcome to the Keto Chow Holiday Recipe Challenge

We are so excited that our participants agreed to join us in our first annual Holiday Recipe Challenge. They are among our favorite people. Not only are they a huge fans of Keto Chow, but they have already proven they are amazing keto cooks.

Each participant received two different flavors of Keto Chow: one was our bestseller, Chocolate, and the other was a wildcard flavor. (Our wildcard flavors for this challenge were Orange Cream, Pumpkin Spice Caramel, Eggnog, and Chocolate Mint – the perfect choices for the holiday season!) They were then challenged to create a recipe for each flavor. They were asked to include at least one scoop (or sample package) of Keto Chow in their creation.

Now that we have all these incredible recipes, we need your help. Let us know what you think of these 26 fabulous entries and help us pick a winner! Please scroll down and check out these amazing creations. We encourage you to try making them yourselves to see if they are as good as they look! (Don’t forget to share photos of your creation with the hashtag #ketochow!) Then come back and click this button to VOTE. You’ll be judging each recipe on the following criteria:

Presentation
Creativity
Taste
Clarity

VOTING NOW CLOSED

Coffee Shop Quadruple Chocolate Espresso Brownies

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1 from 1 vote

Coffee Shop Quadruple Chocolate Espresso Brownies

My favorite indulgence used to be a rich decadent espresso brownie with a latte. These brownies are all that and more!

Prep Time45

Total Time45

Course: Desserts

Keyword: Chocolate, Mocha

Keto Chow Flavor: Chocolate, Mocha

Recipe Creator: Keto Chow Community Recipe

Serving: servings

Calories: 118.95kcal

Author: Paula Schmitt

Ingredients

4 oz unsweetened chocolate chopped
3/4 cup sugar free chocolate chips
1/2 cup butter cut into quarters
1/4 cup cocoa powder
1 tbsp fresh finely ground coffee (or espresso) or substitute instant coffee powder
1 serving Chocolate Keto Chow (or Mocha Keto Chow) (or 1 scoop)
1/2 cup finely ground blanched almond flour
3 large eggs
1 cup granulated allulose
2 tsp vanilla extract
1/2 tsp salt
powdered Swerve for dusting finished brownies

Instructions

Preheat oven to 325 degrees. Line a 9-inch square baking pan with foil. Spray the foil with nonstick cooking spray.
In a medium microwave safe bowl, melt the unsweetened chocolate, 1/2 cup of sugar free chocolate chips, and butter in 30-second increments, stirring occasionally until the mixture is smooth and the chocolate is fully melted. Whisk in the cocoa and espresso grounds until smooth. Set aside to cool slightly.
Combine the almond flour and Chocolate or Mocha Keto Chow in a bowl. Whisk to combine and break apart any large clumps. Set aside.
Whisk together the eggs, allulose, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour mixture with a rubber spatula until just combined. Stir in the remaining 1/4 cup chocolate chips.
Pour the mixture into the prepared pan, spread into corners, and level the surface with a rubber spatula. Bake until a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 32 minutes.
Cool on a wire rack to room temperature, about 2 hours, then remove the brownies from the pan using the foil overhang. Cut into squares, dust with powdered swerve, and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.) Brownies are best when warmed up before serving.

Notes

Photo of completed Coffee Shop Quadruple Espresso Brownies

If you don't like espresso, cut it out of the recipe.

Variations:

Extra coffee brownies: Use 1 scoop of Mocha Keto Chow in place of Chocolate.

Mint brownies: Omit espresso, and use 1 scoop of Chocolate Mint Keto Chow instead of Chocolate Keto Chow, and add 1/2 tsp of mint extract.

Nutrition Facts

Coffee Shop Quadruple Chocolate Espresso Brownies

Serving Size

38 grams

Amount per Serving

Calories

118.95

% Daily Value*

Fat

10.34

Saturated Fat

5.57

Trans Fat

0.15

Polyunsaturated Fat

0.22

Monounsaturated Fat

1.31

Cholesterol

32.86

Sodium

91.02

Potassium

180.28

Carbohydrates

16.3

Fiber

3.61

Sugar

9.56

Sugar Alcohol

11.13

Net Carbs

1.56

Protein

3.67

Vitamin A

184.65

Vitamin C

5.47

Calcium

37.71

Iron

1.72

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

No Bake Cookies

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5 from 1 vote

No Bake Cookies

These are so close to the originals that I used to make as a kid. My kids can't stop devouring these cookies faster than I can make them.

Prep Time10

Cooling time10

Total Time20

Course: Desserts, Snacks

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Serving:

Calories: 85.5kcal

Author: Sarah DeYoung

Ingredients

1/4 cup butter
1/4 cup almond milk
1/3 cup granulated sweetener
1 tbsp cocoa powder
1 serving Chocolate Keto Chow (or 1 scoop)
1/3 cup chunky peanut butter
1 tsp vanilla extract
1/2 cup hemp seed hearts

Instructions

Melt butter and bring to a boil with almond milk, sweetener, and cocoa powder, stirring for 1-2 minutes while boiling.
Turn heat to low and add peanut butter and vanilla, making sure to melt peanut butter and mix well.
Turn off heat. Add in Keto Chow and mix thoroughly. Add hemp seed hearts.
Scoop onto wax paper or silicone baking mat and let cool.

Nutrition Facts

No Bake Cookies

Serving Size

1 serving

Amount per Serving

Calories

85.5

% Daily Value*

Fat

6.8

Saturated Fat

Trans Fat

0.1

Polyunsaturated Fat

2.46

Monounsaturated Fat

1.96

Cholesterol

Sodium

56.2

Potassium

2.46

Carbohydrates

Fiber

1.24

Sugar

0.37

Sugar Alcohol

3.9

Net Carbs

0.85

Protein

4.4

Vitamin A

126.74

Vitamin C

6.83

Calcium

44.75

Iron

1.29

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Eggnog Loaf

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5 from 1 vote

Eggnog Loaf

Quick, easy, and delicious! You will love this seasonal twist on a keto must-try breakfast.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast, Snacks

Keyword: Eggnog, Keto Chow Community Recipe

Keto Chow Flavor: Eggnog

Recipe Creator: Keto Chow Community Recipe

Serving: slices

Calories: 166.7kcal

Author: Colourful Keto With Dori

Ingredients

1 serving Eggnog Keto Chow (or 1 scoop)
4 eggs
1/3 cup heavy whipping cream
cinnamon as desired

Instructions

Mix ingredients together until well combined. You can sprinkle cinnamon on top and use a toothpick to create a swirled design.
Using a 5x7” glass pan, microwave for 6 minutes or bake at 300 degrees for 35-40 minutes for 4 servings. For 6 slightly thinner servings, use a 7x11” pan and bake at 300 degrees for 30 minutes.
Serve as is, or top with your favorite pancake, French toast, or German pancake toppings such as butter, sugar free syrup, powdered sweetener, whipped cream, or berries!

Nutrition Facts

Eggnog Loaf

Serving Size

1 serving

Amount per Serving

Calories

166.7

% Daily Value*

Fat

11.9

Saturated Fat

Trans Fat

0.2

Polyunsaturated Fat

0.93

Monounsaturated Fat

3.58

Cholesterol

189.3

Sodium

275.1

Potassium

459.84

Carbohydrates

Fiber

1.8

Sugar

1.2

Sugar Alcohol

0.01

Net Carbs

1.18

Protein

12.6

Vitamin A

575.18

Vitamin C

34.29

Calcium

220.79

Iron

1.12

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Eggnog Gingerbread House

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5 from 1 vote

Eggnog Gingerbread House

A real gingerbread house that tastes great, smells like Christmas at Grandma's house, and holds together beautifully. All without flour, sugar, or gluten!

When I realized this dough would hold up to building a gingerbread house, I was so excited. It works beautifully, tastes like a good old-fashioned gingerbread, and will make your kitchen smell magical.

Prep Time40

Cook Time20

Assembly time1

Total Time2

Course: Desserts

Keyword: Chef Taffiny Elrod, Eggnog

Keto Chow Flavor: Eggnog

Recipe Creator: Chef Taffiny Elrod

Serving: gingerbread house and decorations

Calories: 109.93kcal

Author: Chef Taffiny Elrod

Equipment

Electric mixer
Cookie cutters or patterns to cut out the shapes for the house and any decorations
Rolling pin
Cookie sheets
Cardboard or cake board for the base of the house
Parchment paper
Piping bag

Ingredients

The Gingerbread House

2 cups Eggnog Keto Chow
1/4 cup coconut flour
2 tbsp ground ginger
1 1/2 tbsp ground cinnamon
1 tbsp ground cloves
2 tsp cocoa powder for color
1 tsp baking powder
1 cup unsalted butter, softened (two sticks of butter)
1 cup "brown sugar" style granulated sweetener
2 large eggs
2 tsp vanilla extract

Royal Icing for Assembly

1 cup sifted powdered erythritol
1 egg white
1/2 tsp water, plus more as needed
1/4 tsp cream of tartar
food coloring if desired

Instructions

Cookies

Preheat oven to 350F.
Line cookie sheets with lightly oiled tin foil or parchment paper
Whisk together the Keto Chow, coconut flour, spices, cocoa powder, and baking powder in a small mixing bowl and set aside.
Place the butter in a large mixing bowl and beat with an electric mixer until it is light and fluffy.
Beat in the sweetener.
When the sweetener is completely mixed with the butter, add the egg and the vanilla extract.
Beat the mixture until the eggs are completely mixed with the butter and sweetener. The mixture will look grainy and separated.
Add half of the dry ingredients to the bowl and blend. When that is fully combined, add the rest of the dry ingredients.
Beat on low speed until it is completely combined and creates a stiff dough. It should start to come together into a ball.
To make cut-out cookies, chill the dough for approximately 15 minutes. Then, working with 1/3 of the dough at a time, roll it out between two sheets of oiled parchment paper to about 1/2 inch thickness and cut it into pieces for your house.
For my house, I cut two end panels with door and window openings, two side panels, and two roof panels, plus gingerbread people, a snowman, and various shapes to decorate the house.
Place the cut pieces on the prepared cookie sheets and bake for about 20 minutes until the pieces start to look brown and feel firm to the touch. They will still be slightly soft to the touch in the center but will firm up as they cool.
Continue until you have made all the pieces you need. You can reroll the dough more than once. If it gets too soft, just return it to the fridge for a few minutes.
Allow the baked cookies to cool completely before assembling the house.

Icing and Assembly

To make the royal icing, beat together erythritol, egg white, 1/2 tsp water, and 1/4 tsp cream of tartar in the work bowl of an electric mixer. If the icing is too thick, add more water 1/2 tsp at a time, blending after each addition until it is pipeable but still quite thick. It should be quite stiff. If you add too much water, you can add more erythritol a teaspoon at a time, but try to stay as close as possible to the original recipe so it will dry and hold together.
To assemble your gingerbread house, first check the edges of your wall and roof pieces and be sure they are straight and even. If they aren't, you can even them by filing them with a micro plane zester of a small knife until they all match up to each other and are flat.
Cut a small hole into the tip of a disposable icing bag or fit an icing bag with a small round tip. Fill the bag about 1/3 full with icing.
Starting with the back wall of your house, pipe a generous line of icing along the bottom edge of the wall and place it on your cardboard or cake board. You can use a can or jar to prop it up while you pipe icing along the edge and the bottom of one of the side walls and connect it with the back wall. Continue building the walls of the house like this until you have all four in place.
Allow the icing on the walls to set and dry for at least half an hour until they are sturdy enough to hold the roof pieces. Then pipe icing onto the roof pieces where they will connect with the walls and where they meet at the peak.
Refrigerate your remaining icing tightly covered while you wait for the house to set.
When the house is set, decorate however you wish. Color the icing with different colors, decorate with sugar-free chocolates, sprinkles, and candies. Use your favorite molds to make chocolate shapes. Let your imagination and creativity run wild and have fun.
Once the house has dried and everything is set, store in a cool, dry place, loosely covered with plastic wrap so it doesn't get dusty when it isn't on display.
If properly stored, it should be edible for up to a week. If you don't want to eat it, it should be in good condition for display for up to a month.

Notes

KETO CHOW NOTES:

Eggnog gingerbread house: Would make approx 30 medium sized cookies.

Nutrition Facts

Eggnog Gingerbread House

Serving Size

36 g

Amount per Serving

Calories

109.93

% Daily Value*

Fat

6.97

Saturated Fat

4.23

Trans Fat

0.25

Polyunsaturated Fat

0.29

Monounsaturated Fat

1.91

Cholesterol

32.64

Sodium

306.72

Potassium

540.31

Carbohydrates

11.55

Fiber

3.06

Sugar

0.31

Sugar Alcohol

7.56

Net Carbs

0.93

Protein

9.24

Vitamin A

283.89

Vitamin C

44.9

Calcium

262.74

Iron

0.96

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Chocolate Peppermint Cake Donuts

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5 from 1 vote

Chocolate Peppermint Cake Donuts

Tastes like Christmas morning! A little bit of chocolate and a whole lot of peppermint.

Prep Time15

Cook Time35

Total Time50

Course: Desserts

Keyword: Chocolate Mint

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Keto Chow Community Recipe

Serving:

Author: Maggie Huynh

Equipment

silicone donut mold (optional - if using a donut mold from a different material, you may need to grease them before putting the mixture in)

Ingredients

Donuts

1/2 cup almond flour
2 tbsp unsweetened cocoa powder I used Hershey's special dark
1 serving Chocolate Mint Keto Chow (or 1 scoop)
3/4 cup sugar-free sweetener of your choice
1/2 tbsp beef gelatin
1/2 tsp espresso powder
1/4 cup heavy whipping cream
3 eggs
2 tbsp mayo this helps to make the donuts moist
4 tbsp coconut oil
1 tsp vanilla extract
2 tsp peppermint extract
1 tsp baking soda
1/2 tsp baking powder
pinch kosher salt

Chocolate Peppermint Ganache

1/2 cup chocolate chips of choice
1/2 cup heavy whipping cream
2 tbsp sweetener
1 tsp peppermint extract

Instructions

Preheat oven to 350F.
In a blender, standing mixer, or food processor, add coconut oil, mayo, vanilla, peppermint extract, and eggs together. Mix very well.
Add the heavy whipping cream.
In a separate mixing bowl, whisk together your dry ingredients until there are no clumps. Add your dry ingredients to the wet ingredients, making sure it's all incorporated.
Once your mixture is mixed, it is ready to be divided. Place your mixture into your donut mold. I made six donuts, though you could just as easily have seven from the mixture.
Bake for 30 minutes.
To prepare your ganache, warm your heavy whipping cream in a sauce pan with the sweetener until the sweetener dissolves. Then add your chocolate chips and let them melt. Once the chocolate is melted, stir in the peppermint extract.
Take your donuts and dip the tops into the ganache to coat them. Add toppings, if desired, right away before the ganache sets.
Store in a container in the fridge for up to one week.

Coconut Fudge Cupcakes Mounds Style Fudge Bars

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5 from 1 vote

Coconut Fudge Cupcakes Mounds Style Fudge Bars

A classic candy bar meets keto cupcakes.

Prep Time10

Cook Time15

Cooling time35

Total Time1

Course: Desserts, Snacks

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Serving: cupcakes

Calories: 361.03kcal

Author: Joshua Gudim

Equipment

silicone cupcake molds

Ingredients

Coconut Filling

1/2 cup coconut butter
1 Tbsp. virgin coconut oil
2 Tbsp. erythritol
2 Tbsp. unsweetened finely shredded coconut
1/4 cup heavy cream

Chocolate Fudge

1 cup heavy cream
1/3 cup erythritol
2 Tbsp. butter
1 tsp. vanilla extract
1 cup sugar-free chocolate chips
1 serving Chocolate Keto Chow

Instructions

To make the coconut filling, warm the coconut butter in the microwave until soft.
Add melted coconut oil, swerve, shredded coconut, and heavy cream together and mix well.
Set aside and make the chocolate fudge.
In a medium saucepan over medium-low heat, mix together the heavy cream, swerve, butter, and vanilla extract. Stir often for 15 minutes until it looks like a slightly browned, thicker sweetened condensed milk. Remove from heat and let cool for 15 minutes.
Stir in the Chocolate Keto Chow and the chocolate chips until the chocolate has melted and combined.
Fill each cupcake mold evenly 1/3 of the way up with the fudge mixture.
Fill each cupcake another third of the way with the coconut mixture. You may need to microwave the coconut filling for 20-30 seconds to soften so it is easily spreadable.
Top with the remaining fudge mixture.
Place in the freezer for at least 20 minutes to set.

Notes

Yield: 12 cupcakes

Don't be alarmed by excess oil or separation. This is normal and will harden once cold. After the cupcakes have firmed up, you can store them in the fridge covered with plastic wrap.

Notes from Keto Chow: To reduce net carbs to 2.99 per serving, you can replace the coconut butter with unsalted butter. It may affect taste slightly.

Nutrition Facts

Coconut Fudge Cupcakes Mounds Style Fudge Bars

Serving Size

1 cupcake

Amount per Serving

Calories

361.03

% Daily Value*

Fat

33.26

Saturated Fat

24.6

154

Trans Fat

0.51

Polyunsaturated Fat

0.64

Monounsaturated Fat

3.77

Cholesterol

46.13

Sodium

125.41

Potassium

344.43

Carbohydrates

31.5

Fiber

9.28

Sugar

1.65

Sugar Alcohol

18.1

Net Carbs

4.12

Protein

6.67

Vitamin A

675.82

Vitamin C

15.38

Calcium

116.01

Iron

0.9

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Bûche de Noël

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5 from 1 vote

Bûche de Noël

I transformed the traditional Christmas yule log into a ketogenic holiday stunner and added a touch of raspberry for a bright twist. It's moist, sumptuous, festive, and keto!

I've added a touch of raspberry jam to this beloved holiday classic made with chocolate sponge cake and creamy filling. Although this cake has a few steps, it comes together with surprising ease and will wow at your next holiday gathering. Even better, it tastes delicious and will keep chilled in the refrigerator for up to three days so you can make it ahead.

Prep Time30

Cook Time15

Assembly time1

Total Time1 45

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Chef Taffiny Elrod

Serving: servings

Calories: 307kcal

Author: Shanelle Sorensen

Equipment

Electric mixer
15" X 10" jelly roll pan
Cooking spray
Parchment paper
Clean, dry kitchen towel larger than the jelly roll pan
Fine sieve or sifter

Ingredients

For the cake

4 large eggs, separated
1/2 cup powdered Sweetener, divided
1/2 cup Chocolate Keto Chow
2 tbsp dark cocoa powder
1/2 tsp gelatin
1/2 tsp baking powder

For the filling

1 1/2 cups heavy whipping cream
2 tbsp powdered sweetener
1 tsp vanilla extract

For the frosting

2 cups heavy whipping cream
1 serving Chocolate Keto Chow (or 1 scoop)
2 tbsp dark cocoa powder
2 tbsp powdered sweetener
2-3 tbsp almond milk to thin the frosting if needed

For assembly

additional powdered sweetener and cocoa powder for rolling the cake
1/3 cup sugar-free raspberry jam
Fresh raspberries, mint leaves, chocolate leaves, or curls for garnish optional

Instructions

Preheat oven to 325F and spray a 15x10 jelly roll pan lightly with cooking spray and line with lightly oiled parchment paper.
Beat the egg yolks with 1/4 cup of the sweetener until light yellow in color and ribbons form when the beaters go through.
In a separate bowl, whip the egg whites with very clean beaters until they begin to foam, then sprinkle in the remaining 1/4 cup of sweetener and continue to beat until stiff peaks form.
Fold 1/3 of the egg whites into the egg yolk mixture to lighten it. Then gently fold in the remaining egg whites until they are almost completely combined. Be careful to retain as much air in the egg whites as possible.
Mix the Keto Chow, coconut flour, cocoa powder, gelatin, and baking powder together and sprinkle them over the egg mixture. Gently fold the dry ingredients into the eggs.
Using an offset spatula, spread the batter onto the prepared pan and even it out as much as possible. It’s ok if it’s a little bumpy.
Bake for 10-15 minutes until the cake is set and slightly browned around the edges but tender and soft to the touch.
Sift a layer of powdered sweetener combined with cocoa powder on a clean, dry kitchen towel. Then when the cake is cool enough to touch, carefully turn it over onto the towel and remove the pan.
Gently peel the parchment paper away from the cake and roll the cake up from the long side, using the towel with the cake rolled inside. Leave it rolled up to cool completely while you make the filling.
Whip the cream until it begins to thicken, then add the sweetener and vanilla extract. Continue to beat until stiff peaks form.
Unroll the cake and spread the raspberry jam across the inside of the cake in a thin layer. Then spread the whipped cream over the jam, leaving about 1/2 inch of plain cake around the edges. Then gently reroll the cake. Make sure not to roll the towel inside again. Wrap it in plastic wrap and chill it while you make the frosting.
For the frosting, beat the heavy cream to soft peaks and sprinkle the Chocolate Keto Chow, cocoa powder, and powdered sweetener over the top. Continue to beat until the dry ingredients are fully combined, light, and fluffy. It should be thick, but if needed, add almond milk one tablespoon at a time to thin it slightly.
Remove the cake from the fridge and unwrap it. Cut a slice from one end on a slight angle. This will be used to create a stump on the log. If you would like, you can cut a piece from the other end to create another stump. You can cut the second piece on the diagonal or straight across.
Place the cake on a board or on a serving dish and cover it with frosting. Attach the stumps you cut by pressing them into the frosting wherever you think they would look best and frost them, too. For a bark-like look, gently run the tines of a fork through the frosting along the length of the cake.
Garnish with fresh raspberries and mint leaves or anything else you would like.
Chill in the refrigerator for up to three days, or until ready to serve.

Nutrition Facts

Bûche de Noël

Serving Size

1 serving

Amount per Serving

Calories

307

% Daily Value*

Fat

27.4

Saturated Fat

16.9

106

Trans Fat

0.9

Polyunsaturated Fat

1.33

Monounsaturated Fat

Cholesterol

143.9

Sodium

295.3

Potassium

618.25

Carbohydrates

20.2

Fiber

2.2

Sugar

2.5

Sugar Alcohol

Net Carbs

3.03

Protein

Vitamin A

1385.55

Vitamin C

33.8

Calcium

271.83

Iron

1.26

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Orange Cranberry Almond Holiday Morning Muffins

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5 from 1 vote

Orange Cranberry Almond Holiday Morning Muffins

Local fresh cranberries and almond slices make these orange muffins stand out as a holiday family favorite. Even the non-keto kids were scarfing these down!

Prep Time1

Total Time1

Course: Breakfast, Snacks

Keyword: Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Keto Chow Community Recipe

Serving:

Calories: 235.74kcal

Author: Paula Schmitt

Ingredients

Dry Ingredients

1 cup finely ground blanched almond flour
1/2 cup super fine coconut flour
1 serving Orange Cream Keto Chow (or 1 scoop)
1/2 tsp xanthan gum
1/2 tsp salt
1 1/2 tsp baking powder

Wet Ingredients

1/2 cup butter, softened 1 stick
2/3 cup allulose
2 tbsp sour cream
1/2 tsp almond extract
1/2 tsp orange extract
zest from one orange
1/4 cup heavy whipping cream
3 large eggs
3/4 cup fresh cranberries, chopped
1/4 cup sliced almonds, roughly chopped

Glaze and Topping

5 tbsp powdered Swerve
2 tbsp heavy whipping cream
1/4 tsp almond extract
1/4 cup sliced almonds

Instructions

Preheat oven to 325F. Prepare a 12-cupcake pan by greasing or lining with cupcake liners.
Combine dry ingredients (almond flour, coconut flour, Keto Chow, xanthan gum, salt, and baking powder) in a bowl. Use a whisk to mix well. Set aside.
In a separate large mixing bowl, cream butter with allulose. Add in sour cream, almond extract, orange extract, orange zest, and whipping cream. Mix until uniform.
Add 1 egg to the wet ingredient bowl, mixing in slightly, then add in 1/2 of the dry ingredient mix, and mix again. Then add 1 more egg and mix. Add the last of the dry ingredients, and finally, add the last egg. Mix until incorporated.
Stir in the chopped cranberries and almonds.
Divide the dough between the 12 cupcake liners. This dough is stiff and keeps its shape when baking. I wet my hands and formed 12 even balls and put them in the liners. They will seem very full, but it doesn't overflow the liners when baked.
Bake at 325F for 29-32 minutes on the center rack. Mix glaze while muffins bake.
For the glaze, in a small bowl, mix powdered swerve, heavy whipping cream and almond extract until smooth. (I transferred this to a plastic sandwich bag, then snip the tip of the bag corner to use as a mini icing bag to make decorating easier.)
Remove muffins from the oven when a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack. After muffins have cooled for about 5-10 minutes, drizzle the glaze over top. Garnish with the sliced almonds
Enjoy! Muffins can be stored in an airtight container at room temperature for 2-3 days. Best when warmed up in the microwave before eating.

Notes

The lower baking temperature is to account for the excessive browning that comes from the coconut flour and allulose.

Don't like almonds? You can easily substitute walnuts for the chopped sliced almonds and omit the almond extract. The almond flour needs to stay, though!

Nutrition Facts

Orange Cranberry Almond Holiday Morning Muffins

Serving Size

79 g

Amount per Serving

Calories

235.74

% Daily Value*

Fat

20.07

Saturated Fat

8.33

Trans Fat

0.42

Polyunsaturated Fat

2.4

Monounsaturated Fat

7.99

Cholesterol

77.78

Sodium

261.89

Potassium

253.78

Carbohydrates

24.38

Fiber

4.25

Sugar

12.37

Sugar Alcohol

16.95

Net Carbs

3.18

Protein

7.89

Vitamin A

442.53

Vitamin C

10.94

Calcium

148.58

Iron

0.99

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Mint Chocolate Soft Fudge

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5 from 1 vote

Mint Chocolate Soft Fudge

This fudge ticks all the boxes: light, creamy, smooth, soft, and rich!

Prep Time15

Chill Time4

Total Time4 15

Course: Desserts, Snacks

Keyword: Chocolate Mint

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Keto Chow Community Recipe

Serving: half in square piece

Yield: 16 pieces

Calories: 233.57kcal

Author: Sarah DeYoung

Ingredients

8 oz dark chocolate chips, sugar free weighed
2 oz white chocolate chips, sugar free weighed
1 serving Chocolate Mint Keto Chow (or 1 scoop)
1.5 cup xylitol
1 cup heavy cream
1 stick butter
1 tbsp vanilla extract
2 tsp mint extract

Instructions

Line an 8x8” pan with parchment paper and grease.
Add chocolates and Keto Chow to a mixing bowl. A stand mixer will work best but a hand mixer will also work. Set aside.
Butter the sides of a large, lidded, heavy pot with your stick of butter. Pour in the cream and xylitol and stir together. Place over medium heat and stir constantly until it comes to a rolling boil.
At this point, cover with a lid for one minute and then remove lid. Make sure to set a timer. Continue cooking on medium heat until the mixture reaches 230℉ on a candy thermometer. This should take about 2-3 minutes, but it is best to use a thermometer. Do not overcook or leave on the heat too long, or the fudge will crystallize and harden.
Remove from heat and add the remaining butter, the vanilla extract, and mint extract. Let them sit for one minute in the candy mixture without stirring. Pour the mixture over the chocolates and Keto Chow. Do not scrape the pot. Beat fudge on low for two minutes, then on high for five minutes. (Be sure to whip for that full time.) It will have the texture of a soft marshmallow cream.
Pour into the prepared pan. Cover and refrigerate until set—at least four hours, or overnight.
To cut, remove slab with parchment paper and use a sharp knife to cut into even squares. Keep refrigerated in a sealed container.

Notes

*Xylitol is best because it will melt and not leave a grainy texture. Allulose can work, but will be slightly grainy. Do not use erythritol as it will crystalize once heated.

Nutrition Facts

Mint Chocolate Soft Fudge

Serving Size

65 g

Amount per Serving

Calories

233.57

% Daily Value*

Fat

16.47

Saturated Fat

10.5

Trans Fat

0.42

Polyunsaturated Fat

0.45

Monounsaturated Fat

2.85

Cholesterol

32.81

Sodium

103.01

Potassium

181.61

Carbohydrates

25.16

Fiber

5.88

Sugar

0.54

Sugar Alcohol

17.78

Net Carbs

1.5

Protein

3.04

Vitamin A

410.37

Vitamin C

8.63

Calcium

68.8

Iron

0.44

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Double Chocolate Dream Bars

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5 from 1 vote

Double Chocolate Dream Bars

Keto Chow makes shaking up your keto a dream! These delicious bars will be a hit at any holiday function.

Prep Time20

Chill time2

Total Time2 20

Course: Desserts, Snacks

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Serving:

Calories: 261.87kcal

Author: Colourful Keto With Dori

Ingredients

Base

1 serving Chocolate Keto Chow (or 1 scoop)
1/2 cup walnut meal
1/2 cup pecan meal
1/2 cup shredded, unsweetened coconut
1/3 cup melted coconut oil

Filling

1 serving Chocolate Keto Chow (or 1 scoop)
4 tbsp sour cream* American style
1 tbsp heavy cream
1/2 cup confectioner's style sweetener**

Top Layer

Instructions

Mix all base ingredients together and press into an 8-inch pan, lined with parchment paper.
Using a hand mixer, whip filling ingredients to stiff peaks. Filling should be thick but still spreadable. If filling is too thick, whip in heavy cream 1 tbsp at a time until you reach desired texture. If desired, you can add the sweetener in smaller increments to taste.
Microwave topping ingredients together in 15-second increments until smooth. Spread evenly onto the base and filling.
Chill before serving.

Notes

If you have a hard time finding walnut or pecan meal, our recipe tester simply ground the pecans and walnuts into a flour using her blender.

*Canadian style sour cream is thinner than American style. For a thinner, pudding-like texture, use 4 tablespoons American sour cream + 1/2 cup heavy cream.

**Sweetener can be added in small increments to desired sweetness level.

Nutrition Facts

Double Chocolate Dream Bars

Serving Size

68 g

Amount per Serving

Calories

261.87

% Daily Value*

Fat

23.47

Saturated Fat

13.5

Trans Fat

0.11

Polyunsaturated Fat

3.49

Monounsaturated Fat

3.8

Cholesterol

15.22

Sodium

216.01

Potassium

487.34

Carbohydrates

26.79

Fiber

6.17

Sugar

0.97

Sugar Alcohol

18.57

Net Carbs

2.05

Protein

8.25

Vitamin A

349.3

Vitamin C

30.55

Calcium

177.82

Iron

1.26

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Chocolate Pumpkin Pie Bars

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5 from 1 vote

Chocolate Pumpkin Pie Bars

What's not to love - chocolate + pumpkin pie = best of both worlds!

Prep Time10

Cook Time35

Total Time45

Course: Desserts, Snacks

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Serving:

Author: Maggie Huynh

Ingredients

Crust

1/2 cup almond flour
3 tbsp sweetener
2 tbsp cinnamon
4 tbsp unsalted butter, melted
pinch kosher salt

Pie

1 can pumpkin puree 15 oz
2 eggs
1/2 cup heavy whipping cream
1/4 cup powdered sweetener
2 tbsp golden sweetener
1 serving Chocolate Keto Chow (or 1 scoop)
1 tsp pumpkin spice seasoning
1/2 tsp cinnamon
pinch kosher salt
chopped pecans

Instructions

Preheat oven to 350F and grease a brownie pan. I used an 8x8 pan.
Combine all of the ingredients for the crust and press it down into your brownie pan, then set aside.
In a mixing bowl, add in your pumpkin puree and Keto Chow powder, then mix together.
Add in the rest of the ingredients and mix until smooth.
Pour into your brownie pan and top with some chopped pecans.
Bake for 30-35 minutes, until the center isn't jiggly. Let cool, then place in the refrigerator to set, or eat warm.

Chocolate Mint 'Oreo' Cookies

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5 from 1 vote

Chocolate Mint "Oreo" Cookies

Santa is going keto this year, and if you want any presents, you better leave him some of these cookies with a tall glass of almond milk - or even better yet, a Keto Chow shake!

Prep Time20

Cook Time25

COOL TIME20

Total Time1 5

Course: Desserts, Snacks

Keyword: Chocolate Mint

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Keto Chow Community Recipe

Serving: cookies

Calories: 128.1kcal

Author: Joshua Gudim

Ingredients

Cookies

1/2 cup almond flour
1/3 cup cocoa powder
1/3 cup swerve (granulated)
1 serving Chocolate Mint Keto Chow (or 1 scoop)
1 tsp salt
1 1/2 large eggs, beaten
2 tbsp heavy cream
2 tbsp butter, melted
1/2 tsp vanilla extract

Butter Cream Filling

7 tbsp salted butter at room temperature
2 cups swerve (powdered)
1 tbsp Chocolate Mint Keto Chow
1 tbsp heavy cream
1-2 tbsp cream cheese optional

Instructions

Making the Cookies

Preheat oven to 300F and line a large baking sheet with parchment paper.
In a large bowl, combine all the dry ingredients and mix well.
Add in the egg, heavy cream, butter, vanilla extract, and mix well until a dough forms.
Roll out the dough between two sheets of parchment paper to desired thickness but no thicker than 1/4 inch.
Using a 2-inch round cookie cutter or something that works just as well, cut out circles of dough and lift gently and place them on the prepared baking sheet. Gather up scraps and re-roll until all dough is used up.
Bake cookies until firm to the touch, about 25 minutes, depending on the thickness of your cookies. Remove and let cool.

Making the Butter Cream Filling

Mix butter together with the powdered sugar alternative, adding 1/2 cup of the sugar at a time until blended.
Add Keto Chow and heavy cream and mix well.
If you want, you can add some crumbled cookies into your filling or even a tbsp or two of warmed cream cheese.
Spoon about 1/2 tbsp of the filling on top of half of the cookies you made earlier, then top with the other half of the cookies.

Notes

At approx 1/8" thick I made 37 cookies, 18 sandwiches. Your yield may vary.

Nutrition Facts

Chocolate Mint "Oreo" Cookies

Serving Size

1 cookie

Amount per Serving

Calories

128.1

% Daily Value*

Fat

11.1

Saturated Fat

Trans Fat

0.03

Polyunsaturated Fat

1.07

Monounsaturated Fat

3.87

Cholesterol

34.5

Sodium

245.1

Potassium

343.87

Carbohydrates

34.5

Fiber

Sugar

0.4

Sugar Alcohol

30.88

Net Carbs

1.55

Protein

4.7

Vitamin A

252.77

Vitamin C

9.95

Calcium

79.49

Iron

0.43

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Double Chocolate Raspberry Muffins

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5 from 1 vote

Double Chocolate Raspberry Muffins

An amazingly delicious chocolate muffin, loaded with sugar-free chocolate chips and fresh raspberries. You're sure to love the rich flavor and amazing texture of this tasty treat!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Desserts

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Serving:

Calories: 176.21kcal

Author: Oh Hello! Keto Bakery

Ingredients

6 eggs
1 cup almond milk
2 tsp vanilla
1 cup almond flour
1 serving Chocolate Keto Chow (or 1 scoop)
1/2 cup coconut flour
1/2 cup cocoa powder
1/2 cup granular erythritol sweetener we used Swerve
4 tsp baking powder
1/2 cup melted coconut oil
2/3 cup sugar free chocolate chips
1 cup raspberries
melted chocolate for drizzle optional

Instructions

Preheat oven to 325F and line 18 muffin cups.
In a large bowl, mix eggs, almond milk, and vanilla.
Add almond flour, Chocolate Keto Chow, coconut flour, cocoa powder, sweetener, and baking powder. Mix well.
Add melted coconut oil and blend until well combined.
Stir in chocolate chips and then carefully fold in the raspberries.
Divide batter evenly among muffin cups.
Bake 25-30 minutes or until a toothpick comes out clean and the muffin is firm to the touch.
Cool and, if desired, drizzle with melted chocolate. Enjoy!

Nutrition Facts

Double Chocolate Raspberry Muffins

Serving Size

71 grams

Amount per Serving

Calories

176.21

% Daily Value*

Fat

13.97

Saturated Fat

7.67

Trans Fat

0.01

Polyunsaturated Fat

1.22

Monounsaturated Fat

3.93

Cholesterol

62.83

Sodium

193.82

Potassium

258.5

Carbohydrates

15.83

Fiber

4.16

Sugar

1.18

Sugar Alcohol

8.5

Net Carbs

3.16

Protein

6.33

Vitamin A

172.55

Vitamin C

8.46

Calcium

157.92

Iron

1.44

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Creamy Sausage Pumpkin Soup

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5 from 3 votes

Creamy Sausage Pumpkin Soup

A little sweet, a little spicy! Pumpkin Spice Caramel Keto Chow adds a surprising and unexpected background flavor to this hearty soup. This is an insanely delicious flavor combo!

Prep Time15

Cook Time17

Total Time32

Course: Main Dish, Side Dish, Soup

Keyword: Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Keto Chow Community Recipe

Serving:

Calories: 412kcal

Author: Oh Hello! Keto Bakery

Ingredients

2 tbsp avocado oil
2 lb regular pork sausage
1/2 onion, chopped
2 cloves garlic
2 jalapeno peppers, chopped with seeds removed
2 poblano peppers, chopped
2 tbsp chili powder
2 tsp cumin
1/2 tsp cayenne pepper
1 tsp salt
1 15 oz can diced tomatoes
1 15 oz can pumpkin puree
1 8 oz can diced green chili peppers
1 1/2 cup chicken broth
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
1/2 cup heavy whipping cream
8 oz cream cheese

Instructions

Heat avocado oil in a large pot. Add sausage and cook through, breaking up the meat as it cooks. Drain off extra fat.
While the sausage is draining, add the onion, garlic, jalapeno peppers, and poblano peppers to the pot and cook until the vegetables are tender.
Add sausage back into the pot with the vegetables. Sprinkle with the chili powder, cumin, cayenne pepper, and salt.
Stir the tomatoes, pumpkin puree, and green chili peppers into the mixture.
Using an immersion blender, mixer, or whisk, stir the Pumpkin Spice Caramel Keto Chow into the chicken broth. You'll want to do this to break up any clumps. Mix really well and then stir into the pot.
Reduce heat to low and add the heavy whipping cream and cream cheese to the soup. Stir well until the cream cheese is melted and everything is heated through.
Serve hot and enjoy!

Notes

The recipe as stated is fabulous - so craveable! It is flexible, though, if a lower carb count were desired. The peppers and tomato amounts could easily be lessened and the soup would still be amazing.

Nutrition Facts

Creamy Sausage Pumpkin Soup

Serving Size

246 g

Amount per Serving

Calories

412

% Daily Value*

Fat

33.52

Saturated Fat

13.17

Trans Fat

0.43

Polyunsaturated Fat

4.78

Monounsaturated Fat

13.02

Cholesterol

96.31

Sodium

1259.78

Potassium

656.12

Carbohydrates

10.52

Fiber

3.32

Sugar

5.1

Net Carbs

7.14

Protein

Calcium

133.23

Iron

2.43

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

German Chocolate Cake

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5 from 1 vote

German Chocolate Cake

This treat is a winner all around, with a perfectly textured filling and moist cake.

Prep Time25

Cook Time40

Resting Time1 30

Total Time2 35

Course: Desserts

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Serving: slices

Calories: 531kcal

Author: Kim Howerton

Ingredients

Filling

1 cup pecans raw, unsalted
1 cup unsweetened coconut flakes
6 oz. heavy whipping cream
3 egg yolks
1/2 cup unsalted butter
1/2 cup brown sugar erythritol
1 tsp. vanilla extract

Cake

2 oz. unsweetened baker's chocolate
1/2 cup unsalted butter
5 large eggs
2 Tbsp. unsweetened cocoa
1/2 cup fine almond flour
1 serving Chocolate Keto Chow (or 1 scoop)
1 Tbsp. coconut flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 cup confectioner's erythritol
1/2 cup heavy whipping cream
1 Tbsp. vanilla
10 whole, raw pecans set aside for decoration
2 Tbsp. coconut flakes, loosely chopped set aside for decoration

Instructions

Preheat the oven to 325℉.
Once preheated, spread one cup of pecans on a rimmed baking sheet and roast for eight minutes.
Take out the baking sheet and sprinkle one cup of coconut flakes over pecans and return to the oven for two minutes to very lightly toast the coconut. Leave the oven at 325℉.
In a medium saucepan, whisk together the cream, egg yolks, butter, sweetener, and vanilla on medium, whisking constantly so it doesn't burn. Cook for about five minutes, or until it begins to thicken. It's done when it's reached the thickness of condensed milk. When it's ready, pour into a cool bowl so it stops cooking.
Chop roasted pecans and coconut finely. Stir into the thickened mixture. Let it sit at room temperature for 90 minutes.
Meanwhile, prepare the cake. Butter the sides and bottom of two small (8- or 9-inch) cake pans, then line the bottom of each pan with parchment paper.
Chop the chocolate into small pieces and place it in a small bowl along with the butter. Microwave for 45 seconds, then stir. Everything should be melted. If not, put it back in for 15-20 seconds. Set aside to cool slightly.
Using a stand mixer or electric mixer, beat the eggs on low for 30 seconds, or until frothy. Then increase speed to high and beat about 5 minutes, or until light in color, and about tripled in volume.
Mix all the dry ingredients together in a large bowl, then set aside.
Pour the melted chocolate/butter mixture, as well as the vanilla and heavy cream, into the eggs and beat until combined.
Fold in the dry ingredients gently. The mixture will lose some air.
Pour evenly into the prepared pans and place on the center rack of the oven.
Bake at 325℉ for 25-35 minutes, or until they are bouncy to the touch, and a knife comes out of them clean.
Let cool completely.
Turn cakes out of the pans. Put one on a serving plate and cover with half of the filling. Place the other cake on top and evenly spread on the remaining filling. Decorate with unroasted pecans and coconut and serve.
Store any leftover cake in the fridge, but allow it to come to room temperature so that the filling softens before serving.

Nutrition Facts

German Chocolate Cake

Serving Size

1 slice

Amount per Serving

Calories

531

% Daily Value*

Fat

Saturated Fat

27.7

173

Trans Fat

1.1

Polyunsaturated Fat

4.54

Monounsaturated Fat

15.61

Cholesterol

230.9

Sodium

246.2

Potassium

474.62

Carbohydrates

31.1

Fiber

5.3

Sugar

2.8

Sugar Alcohol

21.64

Net Carbs

4.11

Protein

11.5

Vitamin A

1312.62

Vitamin C

12.42

Calcium

168.85

Iron

2.75

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Mint Chocolate Mousse Pie

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5 from 1 vote

Mint Chocolate Mousse Pie

Mint chocolate is a polarizing combination. Not everyone likes it, but people who like it tend to LOVE IT! So chocolate mint lovers, this one is for you.

Prep Time35

Cook Time12

COOL30

Total Time1 17

Course: Desserts

Keyword: Chocolate Mint

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Keto Chow Community Recipe

Serving: slices

Calories: 609kcal

Author: Kim Howerton

Ingredients

Crust

1 cup +2 tbsp fine almond flour
1/4 cup Swerve, confectioner's style if you like things sweeter, increase to 1/2 cup
1/3 cup unsweetened cocoa powder
1 egg, beaten
pinch of salt
3 tbsp melted butter plus more for greasing pan

Filling

16 oz cream cheese, softened
1/2 cup swerve, confectioner's style
2 cup heavy whipping cream
2 servings Chocolate Mint Keto Chow (or 2 scoops)
5-8 drops green liquid food coloring optional
1/2 tsp mint extract
1/2 tsp vanilla extract

Instructions

Preheat oven to 350F. Grease 9-inch pie pan and set aside.
Mix together dry ingredients for the crust, then add the butter to the egg, then pour into the dry ingredients. Using your hands, mix wet and dry ingredients together to form a dough. Remove 4 tbsp worth of dough and set aside.
Take remaining dough and roll into a ball, then flatten into a disk, and put in your prepared pie pan. With wet hands (it helps!), smooth and press the dough into the pie pan to form pie crust. Prick holes in the base of crust using a fork.
Take baking sheet and put a bit of parchment on it. Take reserved dough and flatten into a pancake (you're crumbling it, so it doesn't have to be pretty) on the parchment paper.
Put both pie and baking sheet into the oven, if it can fit. You can also do the baking in two stages if needed.
Bake for 12-14 minutes. Set aside to cool completely.
Take pancake piece and crumble into what looks like cookie crumbs.
Now prepare your filling. Beat your softened cream cheese for 2-3 minutes, then add sweetener, extracts, Keto Chow, 3/4 cup of the cream, and the food coloring (if using). Beat until smooth and fluffy. If you want your filling to have cookie crumbs in it, add them now! (I totally spaced this and instead, I sprinkled them on top. Valid choice!) Set aside.
In a clean bowl, beat remaining cream to soft peaks. Set aside about 1/2 cup for topping. Fold remaining whipped cream into Keto Chow mixture.
Scoop into cooled pie shell. Smooth into dome shape.
For bonus points, top with some freshly chopped chocolate!
Chill for 4 hours or overnight.

Nutrition Facts

Mint Chocolate Mousse Pie

Serving Size

1 slice

Amount per Serving

Calories

609

% Daily Value*

Fat

55.9

Saturated Fat

29.6

185

Trans Fat

1.6

Polyunsaturated Fat

3.92

Monounsaturated Fat

16.83

Cholesterol

159.5

Sodium

469.5

Potassium

1037.82

Carbohydrates

36.2

Fiber

5.4

Sugar

4.7

Sugar Alcohol

22.55

Net Carbs

8.25

Protein

17.6

Vitamin A

1724.61

Vitamin C

34.52

Calcium

331.78

Iron

1.3

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Chocolate Cookie Truffles

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5 from 1 vote

Chocolate Cookie Truffles

A creamy filling and a crisp chocolate coating make these truffles a little bite of heaven.

Prep Time45

Total Time45

Course: Desserts, Snacks

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Amanda Balle

Serving:

Author: Amanda Balle

Ingredients

1/2 cup unsalted butter, softened
4 oz cream cheese, softened
2 Tbsp. unsweetened cocoa
2 Tbsp. powdered erythritol
1 tsp. One On One Flavors "O's Cookie" Liquid Flavor Concentrate
1 tsp. pure vanilla extract
1 serving Chocolate Keto Chow (or 1 scoop)
1 cup sugar free chocolate chips
Sugar-free sprinkles for decorating optional

Instructions

Line a cookie or baking sheet with wax paper.
Mix together all ingredients except for the chocolate chips until smooth and creamy.
Roll the mixture into Tbsp.-sized balls. Place in the freezer.
Melt chocolate chips in 15-second increments in the microwave, stirring in between each interval. It's easiest to melt 1/2 cup of them at a time and it usually only takes 45 seconds.
Remove the truffle balls from the freezer and dip each one in the melted chocolate, rolling until coated and place back on the wax paper. You can add sugar-free sprinkles on top of the wet chocolate if desired. Place in the fridge to set for at least 20 minutes. Enjoy! Then be sure to refrigerate any leftovers.

Pumpkin Roll

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5 from 1 vote

Pumpkin Roll

Pumpkin cake with a cream cheese frosting rolled inside.

Prep Time30

Cook Time15

Cooling Time1 15

Total Time2

Course: Desserts

Keyword: Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Amanda Balle

Serving:

Calories: 131.58kcal

Author: Amanda Balle

Ingredients

Pumpkin Cake

3 eggs
1/3 cup powdered erythritol
1/2 cup pureed pumpkin
1 tsp baking soda
1 tsp cinnamon
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)

Cream Cheese Filling

6 oz cream cheese, softened
6 tbsp butter, softened
1/3 cup powdered erythritol

Instructions

Preheat oven to 350F.
Prepare a jelly roll pan by lining it with a piece of parchment paper that fits the pan and grease the top side of the paper.
Add eggs, sweetener, pumpkin, vanilla, baking soda, cinnamon, and Keto Chow together in a bowl and blend everything with an electric mixer or stand mixer until it's nice and creamy. Your cake mixture will be thick.
Spread around on previously prepared greased parchment paper until evenly dispersed over the whole surface of the pan.
Bake in preheated oven for 15 minutes. When cake is finished baking, let it cool for 1-5 minutes and then roll it up WITH the parchment paper. Let cake cool for 30 minutes while rolled up with parchment paper.
While your cake cools, you can prepare your filling by adding the cream cheese, butter, and sweetener. Beat slowly to incorporate powdered sweetener then speed up and beat for 30 seconds. Stop and scrape sides of the bowl and then beat for another minute.
After 30 minutes of cooling, unroll the cake and let it cool for another minute or two.
Spread your cream cheese filling over the entire cake and then roll up the cake, this time without the parchment paper.
Wrap with plastic wrap and set in the fridge for at least an hour. When serving, you can dust with more powdered sweetener, if desired.

Notes

If you do not have parchment paper, you can dust a thin kitchen towel with powdered sweetener and roll your cooked cake up with the towel instead of the parchment paper, but be sure to grease your baking pan very well.

Nutrition Facts

Pumpkin Roll

Serving Size

63 g

Amount per Serving

Calories

131.58

% Daily Value*

Fat

11.88

Saturated Fat

6.91

Trans Fat

0.4

Polyunsaturated Fat

0.58

Monounsaturated Fat

3.21

Cholesterol

71.6

Sodium

280.82

Potassium

183.97

Carbohydrates

15.58

Fiber

0.89

Sugar

1.04

Sugar Alcohol

13.21

Net Carbs

1.49

Protein

4.58

Vitamin A

1999.96

Vitamin C

11.87

Calcium

85.55

Iron

0.49

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Chocolate Peppermint Fudge

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5 from 1 vote

Chocolate Peppermint Fudge

This chocolate peppermint fudge smells and tastes like Christmas. It's rich, creamy, and high in fat, but it keeps its shape and won't melt in your hands.

Prep Time10

Cook Time15

Cooling Time1

Total Time1 25

Course: Desserts

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Serving:

Calories: 146.42kcal

Author: Samantha Dillard

Ingredients

2 cups heavy whipping cream
2/3 cup granular erythritol
4 tbsp butter
1 tbsp peppermint extract
1 1/2 cups Lily's milk chocolate chips
1 serving Chocolate Keto Chow (or 1 scoop)

Instructions

In a large pan over medium heat, mix together the heavy whipping cream, erythritol, butter, and peppermint extract, stirring often for about 15-20 minutes until a golden brown, thick sweetened condensed milk forms.
Remove from heat and let cool for 15 minutes before stirring in chocolate chips and Keto Chow. If you do not let it cool and mix in the chocolate too early, the fats may separate and make the mixture clump.
Whisk in chocolate chips and Keto Chow until smooth. Scrape mixture into a 9x9 pan lined with parchment. Cover with plastic wrap and cool for at least one hour before slicing and serving.
Serve chilled. Store leftovers covered in the refrigerator up to 5 days for best freshness.

Nutrition Facts

Chocolate Peppermint Fudge

Serving Size

45 g

Amount per Serving

Calories

146.42

% Daily Value*

Fat

13.36

Saturated Fat

8.63

Trans Fat

0.32

Polyunsaturated Fat

0.38

Monounsaturated Fat

2.3

Cholesterol

28.25

Sodium

56.31

Potassium

156.27

Carbohydrates

15.63

Fiber

5.01

Sugar

0.6

Sugar Alcohol

9.07

Net Carbs

1.55

Protein

2.64

Vitamin A

392.31

Vitamin C

5.81

Calcium

51.72

Iron

0.43

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Pumpkin Caramel French Toast Sticks

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5 from 1 vote

Pumpkin Caramel French Toast Sticks

Golden and crispy, with the familiar custard flavor that makes French toast so delicious, these fall-flavored French toast sticks are the perfect breakfast to liven up your morning!

Prep Time15

Cook Time25

Cooling Time30

Total Time1 10

Course: Breakfast

Keyword: Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Keto Chow Community Recipe

Serving:

Calories: 435.8kcal

Author: Samantha Dillard

Ingredients

6 large eggs
3/4 cup heavy whipping cream
1/2 cup brown swerve
1/2 cup blanched finely ground almond flour
1/2 tsp pumpkin pie spice
1 tsp baking powder
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
2 tbsp butter for frying

Instructions

Preheat oven to 350F. In a large mixing bowl, combine all ingredients using a hand mixer until well combined, about 90 seconds. Let rest for 5 minutes.
Pour mixture into a parchment lined 9x9 baking dish.
Bake for 20-25 minutes, or until firm, then let cool completely, about 30 minutes. Cut loaf into 12 sticks.
Melt the butter in a nonstick skillet over medium heat, then fry the French toast sticks until golden brown on each side, about 30-45 seconds per side.
Serve warm and store leftovers covered in the refrigerator up to 5 days for best freshness.

Nutrition Facts

Pumpkin Caramel French Toast Sticks

Serving Size

1 serving

Amount per Serving

Calories

435.8

% Daily Value*

Fat

37.5

Saturated Fat

106

Trans Fat

0.8

Polyunsaturated Fat

3.73

Monounsaturated Fat

13.12

Cholesterol

348.5

116

Sodium

365.7

Carbohydrates

34.9

Fiber

3.3

Sugar

2.8

Sugar Alcohol

28.36

Net Carbs

3.24

Protein

20.2

Vitamin A

1282.11

Vitamin C

34.58

Calcium

287.54

Iron

2.03

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Chocolate Yule Log

Photo of completed and decorated Yule Log

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5 from 1 vote

Chocolate Yule Log

This is a chocolate cream cheese roll cake covered with walnuts and chocolate chips.

Prep Time40

Cook Time12

Cooling/resting time40

Total Time1 32

Course: Desserts

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Serving:

Author: Mike Mallett

Ingredients

Cake

1 serving Chocolate Keto Chow (or 1 scoop)
2 tbsp coconut flour
1/3 cup Lakanto Monkfruit Sweetener with Eyrthritol
1/4 cup cocoa powder
1/2 cup finely ground blanched almond flour
1 tsp baking powder
1/4 tsp salt
3 eggs
1/2 cup avocado oil
2 tbsp almond extract
1 tsp vanilla extract
1 tsp dry beef gelatin
3 tbsp cold water
1/2 cup walnut halves optional
1/4 cup Lily's dark chocolate chips optional

Chocolate Cream Cheese Frosting

1/2 cup butter, softened
8 oz package of softened cream cheese
1/4 cup cocoa powder
3/4 cup Lakanto powdered sweetener
1/2 tbsp almond extract
1/2 tsp vanilla extract
10 drops Better Stevia or 5 drops liquid sucralose, or to taste

Instructions

Preheat oven to 350F.
Bloom gelatin in a small bowl with the cold water for 5 minutes.
Prepare a 1/4 sheet pan (9 1/2" x 13" shallow pan) by adding either parchment paper or a silicone mat. Spray with coconut cooking spray.
Mix all dry ingredients except gelatin in a large bowl and break up clumps until everything is well mixed. If you use more granular flours then blend those in the blender until more powdered.
Beat eggs with a wire whisk for about 1 minute.
Add other wet ingredients including the gelatin to the eggs and stir until well mixed - about 30 seconds.
Add wet ingredients into bowl with dry ingredients. Mix with a spoon until all of the dry ingredients are wet. Do not overmix, approximately 1 minute.
Pour batter into the prepared pan.
Spread to cover the entire pan, making sure to get it all the way to the sides and corners. The batter is quite stiff, so smooth with an offset spatula to make as smooth of a surface as possible.
Cook for 9-12 minutes until cake is cooked all the way through. Test with a toothpick or butter knife. If there are any dark patches it might need more time, but be careful not to overcook.
Let cake cool in the pan for approximately 10 minutes. Then place a sheet of wax paper or parchment paper over the cake with a cutting board and quickly flip over the pan in one smooth motion.
Let cake cool almost to room temperature.
While the cake is cooking and cooling, make the chocolate cream cheese frosting below.
Frost cake with approximately 3/8" layer of frosting and reserve the remaining frosting.
Roll cake using the silicone mat to help start the roll. It may crack, but that is okay, since it will be covered with frosting at the end.
Place rolled cake onto a serving dish. Chill in the fridge for approximately 30 minutes.
Remove from the fridge and cover with the remaining frosting. Garnish with walnut halves and Lily's chocolate chips. Serve with whipped cream or Rebel or Keto Chow ice cream, if desired.

Chocolate Cream Cheese Frosting

Whip butter and cream cheese in stand mixer for approximately 2 minutes on high.
Add extracts and liquid sweeteners and mix for another 30 seconds.
Add half of the powdered ingredients and mix again for 30 seconds.
Scrape the sides of the mixer with a rubber spatula.
Add the other half of the powdered ingredients and mix for another 2 minutes or until well blended, scraping the sides of the bowl twice.
Remove the beaters.
Stir a little bit by hand with the rubber spatula until the color is even.

Pumpkin Spice Tart

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5 from 1 vote

Mike Mallett's Pumpkin Spice Tart

This is a cream pie, not a custard-style baked pie. You can skip the shell altogether and eat this like pudding if you wish! You can also cut the whipped cream topping in half to lower the carbs if you want. You could make this tart with Snickerdoodle Keto Chow instead of the Pumpkin.

Total Time1

Course: Desserts

Keyword: Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Keto Chow Community Recipe

Serving:

Calories: 374.21kcal

Author: Mike Mallett

Equipment

10" tart pan
whipped cream dispenser (optional)

Ingredients

Topping

2 cups heavy whipping cream
1/2 tsp vanilla extract
1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
2 tbsp Lakanto powdered monk fruit sweetener or sweetener of your choice
1/2 serving Pumpkin Spice Caramel Keto Chow (or 1/2 scoop)

Crust

1/4 cup Lakanto monk fruit sweetener, granulated or powdered or sweetener of your choice
1/4 cup ground golden flaxseed meal
1/4 cup coconut flour
1/2 cup finely ground blanched almond flour
1/4 cup ground psyllium husk powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp vanilla extract
1/4 cup salted butter

Pumpkin Filling

1 15-oz can of 100% pumpkin puree
8 oz softened cream cheese (1 package)
1/4 cup Lakanto powdered monk fruit sweetener or sweetener of your choice
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
1/2 cup heavy whipping cream
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/2 tsp salt

Instructions

Topping

This topping is a flavored whipped cream. You can make it in a bowl using a hand or stand mixer, but my instructions are for a whipped cream dispenser bottle which uses NO2 cartridges. If you use a mixer, make a whipped cream in a bowl to stiff peaks with no sweetener, then fold in the dry ingredients at the end with a rubber spatula. This is enough topping for slightly more than one tart, depending on how thick you like your whipped cream.
Chill whipped cream canister in the freezer for at least an hour with the lid off or with the lid on in the fridge overnight. If using a bowl instead, chill the bowl.
Combine dry ingredients for the topping in a blender. Blend on high for 3 minutes. Tap the blender occasionally to make sure all ingredients become finely powdered.
Add cream and vanilla and blend until mixed, approximately 20 seconds, until wet and dry ingredients are well blended.
Pour the cream into the whipped cream canister and screw on the lid tightly.
Insert the NO2 cartridge into the dispenser and screw on the part which holds it until you hear the gas release into the canister. Immediately swirl the canister to mix the gas into the cream by turning upside down and shaking for about 15 seconds.
Install the right dispenser nozzle.
Store in the fridge until the tart is finished.

Crust

This is a crumb-style crust similar to a graham cracker crust, but slightly more crusty. You can substitute any crust you want such as a coconut flour crust, but I tried to minimize the net carbs by substituting more fiber for some of the flour.
Preheat oven to 325F.
Combine and whisk the crust's dry ingredients in a bowl to break up any clumps until it is a smooth, even powder.
Melt butter in the microwave.
Add vanilla to melted butter and stir.
Pour liquid onto dry ingredients and stir crumb mixture until well distributed.
Pour crumb mixture into a 10" tart pan, approximately 1 1/2" deep and press down and onto the sides of the tart pan with a flat bottomed glass or measuring cup. This is a crumb-style crust, so you want to press it hard enough so that it does not crumble while baking. Crumbs do not need to go all the way to the top, but should be about 1" high on the sides.
Cook at 325F for 8-10 minutes. Crust should be slightly brown, but will not change color much.
Let cool to room temperature. You can speed this up by putting it in the freezer for 10 minutes.

Pumpkin Filling

Whip cream to soft peaks, then add vanilla.
Add dry ingredients and cream cheese to the whipped cream and beat until smooth, approximately 1 minute.
Add pumpkin and beat again, making sure to scrape down the sides of the bowl several times until filling is smooth and evenly colored.

Final Assembly

Gently spoon filling into the cooled tart shell one scoop at a time. This helps distribute the filling evenly and also prevents disturbing the shell, which is somewhat fragile.
Using an offset spatula, spread the filling to all of the corners.
Chill for at least 1 hour
Add whipped cream topping to the top of the tart using whatever pattern you choose. You can use a spoon and spread it that way or you can do small dots with a whipped cream dispenser or piping bag.
If desired, you can serve with some low carb caramel sauce and/or chopped nuts like pecans. Keep leftovers covered in the fridge.

Notes

The whipped cream dispenser is my new favorite kitchen gadget. One trick about using the cream dispenser is this: the spices tend to clog the nozzle. This is why I recommend blending all the powders (spices, sugar, Keto Chow, etc.) to make the particles as fine as possible. You will have leftover cream as this makes more than you need for one tart, but you do not want to partially fill the canister because you waste a gas cartridge every time you fill it.

Orig

Nutrition Facts

Mike Mallett's Pumpkin Spice Tart

Serving Size

150 g

Amount per Serving

Calories

374.21

% Daily Value*

Fat

31.99

Saturated Fat

18.67

117

Trans Fat

0.99

Polyunsaturated Fat

2.59

Monounsaturated Fat

8.32

Cholesterol

86.78

Sodium

420.55

Potassium

380.29

Carbohydrates

27.13

Fiber

8.63

Sugar

3.9

Sugar Alcohol

11.99

Net Carbs

6.51

Protein

8.51

Vitamin A

6601.22

132

Vitamin C

18.98

Calcium

168.24

Iron

1.42

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Chocolate Cream Pie

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5 from 1 vote

Chocolate Cream Pie

Decadent, yet rich chocolate cream dessert. This recipe from Joe Stauffer at 2 Krazy Ketos is a cross between a no bake cream cheese and chocolate mousse.

Prep Time15

Cook Time12

Cooling Time1

Total Time1 27

Course: Desserts

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Joe Stauffer

Serving:

Calories: 348.88kcal

Video

Author: Joe Stauffer

Ingredients

Pie Crust - Enough dough for 2 shallow dish pie pans or one deep dish pie.

1 cup coconut flour
1/2 tsp xanthan gum
2 tbsp powdered erythritol
2 large eggs
1/2 tsp vanilla extract
8 tbsp cold butter

Filling

1 cup heavy whipping cream
8 oz cream cheese
8 oz mascarpone cheese
1 serving Chocolate Keto Chow (or 1 scoop)
1/4 cup allulose
1 tsp liquid stevia
1/2 cup unsweetened almond milk

Instructions

Pie Crust

Combine coconut flour, xanthan gum, and erythritol into a bowl
Add eggs and vanilla extract and mix well.
Cut butter into small pieces and add to pie mixture; blend until smooth. You want the butter to be well mixed in; the crust mixture should not be chunky from the butter.
Wrap in plastic and chill in fridge for at least 1-2 hours.
Preheat oven to 350 degrees. Using parchment paper top and bottom, roll out the crust with a rolling pin to an approximately 12" circle.
Remove top parchment paper and place into a well-grease 9" standard depth pie pan and poke holes in the bottom with a fork. Cut any excess crust from around the edges and use excess to fix any cracks that may have occurred while placing the crust into the dish.
Bake in oven at 350 degrees until crust begins to brown, about 10 minutes.

Chocolate Filling

In a bowl, whip heavy cream until it forms stiff peaks. It should double in size so that you have 2 cups. Place in the fridge while you work on the next step.
Combine cream cheese and mascarpone cheese until well blended.
Add in Chocolate Keto Chow, allulose, stevia, and almond milk. Mix until smooth.
Gently fold whipped cream into the cream cheese mixture and blend until smooth.
For assembly, take the chilled pie crust and fill with chocolate cream filling.
Gently shave a small piece of dark chocolate across the top.
Place in freezer to chill so that it's easier to slice.

Notes

This recipe will work with any sweet flavor of Keto Chow.

To make it easier to slice, place the finished pie in the freezer.

Pie crust recipe video at https://youtu.be/7fPCVwuVooc

Nutrition Facts

Chocolate Cream Pie

Serving Size

107 grams

Amount per Serving

Calories

348.88

% Daily Value*

Fat

32.53

Saturated Fat

19.55

122

Trans Fat

0.78

Polyunsaturated Fat

1.02

Monounsaturated Fat

6.12

Cholesterol

117.54

Sodium

185.04

Potassium

248.67

Carbohydrates

15.12

Fiber

3.98

Sugar

6.87

Sugar Alcohol

7.23

Net Carbs

3.91

Protein

7.85

Vitamin A

1155.44

Vitamin C

10.12

Calcium

145.69

Iron

0.59

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Eggnog Cannoli Cupcakes

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5 from 1 vote

Eggnog Cannoli Cupcakes

A twist on eggnog and cannoli. Joe Stauffer from 2 Krazy Ketos made an eggnog flavored cupcake and then filled each one with an eggnog cannoli cream.

Prep Time1

Cook Time20

Cooling Time1

Total Time2 20

Course: Desserts, Snacks

Keyword: Eggnog

Keto Chow Flavor: Eggnog

Recipe Creator: Joe Stauffer

Serving:

Author: Joe Stauffer

Ingredients

Cupcakes

1 cup almond flour
1 tbsp coconut flour
1 serving Eggnog Keto Chow (or 1 scoop)
2 tsp baking powder
1/4 cup allulose
4 eggs, room temperature
2 tbsp butter, room temperature
1/2 tsp liquid stevia

Cannoli Filling

1/2 cup ricotta cheese (undrained)
1/2 cup mascarpone cheese
1/4 cup heavy whipping cream
1 serving Eggnog Keto Chow (or 1 scoop)
1/4 cup allulose
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp liquid stevia

Instructions

Cupcakes

Preheat oven to 350F.
In a bowl, combine all dry ingredients.
Beat in eggs, butter, and stevia.
Blend until smooth. Allow mixture to sit for 5 minutes so the coconut flour absorbs any excess moisture.
Scoop into 8 cupcake molds.
Bake at 350F for 20 minutes or until they pass the toothpick test.
Allow to cool before frosting.

Cannoli Cream

Using a high speed mixer, beat together mascarpone and ricotta cheese.
Once well combined, add Keto Chow, cinnamon, allulose, nutmeg, and stevia. Combine well.
Add in heavy whipping cream as you continue to mix.
Allow to chill in the fridge until ready.
Once cupcakes are cool, using a pastry bag and tip, squeeze some cannoli cream into each cupcake. With the remaining cream, top each cupcake like a frosting.

Notes

Usually when making cannoli cream, people drain the ricotta in a cheesecloth. DO NOT do that with this recipe. The Keto Chow will remove all the excess moisture. If you drain the ricotta, you will get a very dry, clumpy cream.

Depending on the time of year, you can use any flavor of Keto Chow.

Glazed Orange Cream Pound Cake

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5 from 1 vote

Glazed Orange Cream Pound Cake

This dense and moist pound cake is low carb and packs an orange punch. The Keto Chow mixed with cream cheese is the combo that will make this pound cake recipe your new favorite.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Desserts, Snacks

Keyword: Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Keto Chow Community Recipe

Serving:

Calories: 237.84kcal

Author: Keto Konduct

Ingredients

Cake

1 serving Orange Cream Keto Chow (or 1 scoop)
1 cup almond flour
1/2 cup granulated monk fruit sweetener
1 tsp baking powder
1/4 tsp salt
4 eggs
4 oz full fat cream cheese, room temperature
4 tbsp salted butter, room temperature
1 tsp vanilla
1 tbsp orange zest

Glaze (optional)

4 oz full fat cream cheese, room temperature
1 tbsp salted butter, room temperature
3 tbsp orange juice, freshly squeezed
1 tbsp orange zest
3/4 cup confectioner's erythritol

Instructions

Preheat oven to 350F.
In a medium bowl, combine the almond flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, blend on high the butter with the sugar substitute until the mixture is light and fluffy and well incorporated.
Next, add the room temperature cream cheese, orange zest, and vanilla extract and mix well.
Add the eggs one at a time, making sure to mix well after each addition.
Add the dry ingredients: the Keto Chow, almond flour, baking powder, and salt. Mix well until the batter is fully combined.
In a well-greased 8-inch cake pan or 8-inch loaf pan, bake 30-40 minutes until golden brown on top. Cake will be done once an inserted toothpick comes out clean.
If using the optional glaze, add all of the ingredients into a mixing bowl. Mix until smooth, then pour on top of the cooled cake.

Notes

Leave the batter to sit in the bowl for 15 minutes, stir again, and then smooth into the pan and then cook. The middle should not sink as much.

Nutrition Facts

Glazed Orange Cream Pound Cake

Serving Size

97 grams

Amount per Serving

Calories

237.84

% Daily Value*

Fat

21.14

Saturated Fat

9.23

Trans Fat

0.5

Polyunsaturated Fat

2.16

Monounsaturated Fat

7.8

Cholesterol

105.01

Sodium

238.34

Potassium

297.48

Carbohydrates

34.38

Fiber

2.06

Sugar

1.97

Sugar Alcohol

29.38

Net Carbs

2.94

Protein

8.63

Vitamin A

551.07

Vitamin C

14.79

Calcium

143.32

Iron

0.87

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Can't Be Keto Chocolate Cake

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4.50 from 2 votes

Can't Be Keto Chocolate Cake

This cake tastes so good, we just can't believe it's keto - but it is! Chocolate cake with chocolate chips covered in chocolate ganache, it's almost as chocolatey as my husband.

Prep Time15

Cook Time30

Total Time45

Course: Desserts

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Serving:

Calories: 501.3kcal

Author: Keto Konduct

Equipment

Jumbo muffin pan

Ingredients

Cake

3/4 cup almond flour
1 serving Chocolate Keto Chow (or 1 scoop)
2 tbsp unsweetened cocoa
1/2 cup erythritol
1 1/2 tsp baking powder
1 tsp vanilla extract
3 eggs
2/3 cup sour cream
3 oz butter, melted
1/2 cup sugar-free chocolate chips

Ganache

1/2 cup heavy cream
4 tbsp sugar-free chocolate chips
1 tbsp butter

Instructions

Preheat oven to 350F.
In a large bowl using an electric mixer, blend all of the cake ingredients until the mixture is light, fluffy, and well-incorporated.
Pour mixture into a well-greased 6-muffin pan (jumbo muffin tin).
Bake for 30 minutes until golden brown on top. Cake will be done once an inserted toothpick comes out clean.
Add all of the ganache ingredients into a microwave safe bowl. Heat at 15-second intervals and mix until smooth, then pour on top of the cooled cake.

Nutrition Facts

Can't Be Keto Chocolate Cake

Serving Size

157 g

Amount per Serving

Calories

501.3

% Daily Value*

Fat

44.55

Saturated Fat

23.18

145

Trans Fat

0.79

Polyunsaturated Fat

2.88

Monounsaturated Fat

10.74

Cholesterol

159.75

Sodium

401.48

Potassium

665.54

Carbohydrates

42.84

Fiber

12.59

Sugar

2.33

Sugar Alcohol

24.68

Net Carbs

5.57

Protein

13.99

Vitamin A

1152.34

Vitamin C

22.9

Calcium

297.95

Iron

1.98

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

FAQs:

How long is voting open?

Voting is open from November 25 through December 7. That gives you time to take a look at the recipes and try some of them!

Do I have to vote on every recipe?

Nope! Feel free to vote for as many or as few as you would like.

How many times can I vote?

You can vote once per day during the voting period.

When will the winners be announced? How many winners will there be?

Winners will be announced on December 10. There will be one winner for the chocolate category and one winner for the wildcard category.

Keto Chow Holiday Recipe Challenge Submissions