Amanda, Author at Old Keto Chow

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Savory Chicken Pinwheels

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Keyword: Amanda Balle, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Amanda Balle, Sarah DeYoung

Servings: pinwheels

Calories: 390.6kcal

Author: Amanda

Ingredients

1/4 cup almond flour
1 scoop Savory Chicken Soup Keto Chow
1 tsp glucomannan powder
4 oz cream cheese cold
2 tbsp unsalted butter
8 oz lunch meat
4 slices cheese

Instructions

Put almond flour, keto chow, and glucomannan powder in a food processor and pulse a few times to mix. Add cream cheese and butter and blend until it creates a dough ball. This should be less than 1 minute.
Place dough onto a piece of parchment and put a piece of wax paper on top and roll out into a rectangle. You can use parchment on top but wax paper is see through. Remove top paper once dough is rolled out evenly to an 8x10 rectangle.
Add 8 oz of lunch meat over the dough, leaving a 1/2" edge of dough uncovered on the 10" side. Add cheese on top of the lunch meat.
Using the parchment paper, roll the dough long ways towards the ½” of uncovered dough. Keep using parchment to roll and pull away as you go so it doesn’t peel or crack the dough.
Slice into 16 pieces and place into silicone baking cups or silicone cupcake pan.
Bake at 400 degrees for 15-20 minutes.
Let cool on the pan for 10 minutes before serving.

Notes

*This dough is great to make calzones, savory pies or even crispy biscuits.

Nutrition Facts

Savory Chicken Pinwheels

Serving Size

1 pinwheel

Amount per Serving

Calories

390.6

% Daily Value*

Fat

29.3

g

45

%

Saturated Fat

14.6

g

91

%

Trans Fat

0.8

g

Cholesterol

97.7

mg

33

%

Sodium

1175.3

mg

51

%

Carbohydrates

7.2

g

2

%

Fiber

3.2

g

13

%

Sugar

2.5

g

3

%

Sugar Alcohol

0.03

g

Net Carbs

3.92

g

Protein

26.5

g

53

%

Vitamin A

803.63

IU

16

%

Vitamin C

30

mg

36

%

Calcium

383.37

mg

38

%

Iron

1.7

mg

9

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-03T10:14:59-07:00August 14th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Savory Chicken Soup, amanda balle, Pinwheels, ham and cheese|2 Comments

Root Beer Float Frozen Whoopie Pies
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Root Beer Float Frozen Whoopie Pies

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Root Beer Float Frozen Whoopie Pies

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Root Beer Float Frozen Whoopie Pies

Prep Time20

Cook Time10

FREEZER TIME6

Total Time6 30

Course: Desserts

Keyword: Amanda Balle, Root Beer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Amanda Balle

Servings: sandwiches

Calories: 180.9kcal

Author: Amanda

Ingredients

COOKIES

1/4 cup unsalted butter softened
1/4 cup granulated sweetener
2 eggs room temperature
1 tsp baking soda
1 serving Root Beer Float Keto Chow (or 1 scoop)

FILLING

1/2 cup heavy cream
2 tbsp confectioners sweetener
1 tsp vanilla

Instructions

Preheat the oven to 350 degrees.
With a mixer, cream butter and sweetener together on medium speed and then add eggs. Mix until combined.
Add baking soda and Keto Chow and on medium speed, mix until creamy.
Scoop one tablespoon balls onto a greased baking sheet, leaving an inch between.
Bake at 350 degrees for 10-12 minutes. Pull out of the oven and cool for 5 minutes and then place the pan of cookies in the freezer for 20 minutes.
While cookies are cooling, add filling ingredients to a mixing bowl and whip on high speed until stiff peaks form.
Pipe filling into cooled cookies and place another cookie on top to make a sandwich.
Cover with plastic wrap and place in the freezer for at least 6 hours.

Nutrition Facts

Root Beer Float Frozen Whoopie Pies

Serving Size

68 grams

Amount per Serving

Calories

180.9

% Daily Value*

Fat

16.43

g

25

%

Saturated Fat

9.82

g

61

%

Trans Fat

0.56

g

Polyunsaturated Fat

0.8

g

Monounsaturated Fat

4.62

g

Cholesterol

100.45

mg

33

%

Sodium

376.75

mg

16

%

Potassium

303.83

mg

9

%

Carbohydrates

16.5

g

6

%

Fiber

1.15

g

5

%

Sugar

0.91

g

1

%

Sugar Alcohol

14.45

g

Net Carbs

0.91

g

Protein

6.77

g

14

%

Vitamin A

642.68

IU

13

%

Vitamin C

22.9

mg

28

%

Calcium

136.11

mg

14

%

Iron

0.48

mg

3

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-02T12:49:04-07:00July 29th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: root beer float, keto cookies, amanda balle, root beer float keto chow, ice cream sandwiches, keto recipe|2 Comments

Pistachio Bars with Cream Cheese Frosting
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Pistachio Bars with Cream Cheese Frosting

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Pistachio Bars with Cream Cheese Frosting

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Pistachio Bars with Cream Cheese Frosting

Insanely fluffy, insanely delicious.

Prep Time20

Cook Time25

Total Time45

Course: Desserts

Keyword: Amanda Balle, pistachio

Keto Chow Flavor: Pistachio

Recipe Creator: Amanda Balle

Servings: pieces

Calories: 228.3kcal

Author: Amanda

Equipment

8x8" baking pan

Ingredients

1/2 cup pistachios
1/2 cup unsalted butter softened
2 large eggs room temperature
1/4 cup granulated erythritol
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. baking powder
1 serving Pistachio Keto Chow (or 1 scoop)

FROSTING

1/8 cup unsalted butter softened (2 tbsp)
4 oz. cream cheese softened
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/4 cup confectioner's erythritol

Instructions

Preheat the oven to 350℉ and line an 8x8 pan with parchment paper. Leave two of the sides long and allow them to hang over for easy removal.
Pulse the pistachios into fine crumbs with a food processor, spice grinder, or blender.
With an electric mixer, cream together the butter,* sweetener, eggs, and extracts on medium speed. Add in baking powder, Keto Chow, and the pistachio crumbs; mix on medium spend until everything is fully incorporated.
Add the batter to your prepared pan. It will be thick, but spread it to the sides the best you can. Bake for approximately 25 minutes.
To make the frosting, cream together the butter, cream cheese, vanilla extract, and almond extract on medium speed. Once it’s nice and creamy add in the confectioner’s erythritol and start beating on low and then on medium speed until thoroughly mixed.
Spread frosting on cooked bars.
Store in the refrigerator for up to three days.

Notes

*For high altitude bakers: melt the butter before adding to the mixing bowl, add 1.5 Tbsp. water to batter, and bake for 3-5 minutes extra.

Please note: The nutrition info uses Lemon Meringue Keto Chow.

Nutrition Facts

Pistachio Bars with Cream Cheese Frosting

Serving Size

60 grams (one 0.75" square piece)

Amount per Serving

Calories

228.3

% Daily Value*

Fat

21.4

g

33

%

Saturated Fat

11.3

g

71

%

Trans Fat

0.7

g

Polyunsaturated Fat

1.78

g

Monounsaturated Fat

6.82

g

Cholesterol

89.4

mg

30

%

Sodium

176.9

mg

8

%

Potassium

275.46

mg

8

%

Carbohydrates

16.6

g

6

%

Fiber

1.47

g

6

%

Sugar

1.32

g

1

%

Sugar Alcohol

12.97

g

Net Carbs

2.21

g

Protein

6.6

g

13

%

Vitamin A

737.32

IU

15

%

Vitamin C

13.7

mg

17

%

Calcium

126.27

mg

13

%

Iron

0.69

mg

4

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-01T13:57:00-07:00July 27th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: pistachio keto chow, pistachio bars, cream cheese frosting, keto recipes, amanda balle, pistachio, limited time|0 Comments

Pistachio Slice and Bake Cookies
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Pistachio Slice and Bake Cookies

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Pistachio Slice and Bake Cookies

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Pistachio Slice and Bake Cookies

Prep Time30

Cook Time15

Refrigeration Time2

Total Time2 45

Course: Desserts

Keyword: Amanda Balle, pistachio

Keto Chow Flavor: Pistachio

Recipe Creator: Amanda Balle

Servings: cookies

Calories: 97.2kcal

Author: Amanda

Ingredients

1/3 cup lightly salted pistachios 50g
1/2 cup softened unsalted butter
1/4 cup granulated erythritol
1 egg
1 serving Pistachio Keto Chow (or 1 scoop)
1/2 cup fine almond flour

Instructions

Soak pistachios in water for 20 minutes.
Combine butter, sweetener and egg with mixer on low speed. Add keto chow and almond flour and mix until well combined.
Blot dry pistachios with a paper towel and add into batter. Mix thoroughly.
Scoop onto plastic wrap and form into a cylinder with your hands and the wrap. Finish wrapping and refrigerate for at least two hours or even overnight.
Preheat oven to 350 degrees.
Remove plastic wrap and slice into 16 by cutting in half and those halves in half again until you have 16 slices. Place sliced cookies onto parchment paper on a cookie sheet.
Bake at 350 degrees for 15 minutes. Allow to cool.
You can leave as is or if you want to get fancy you can dip the ends in chocolate and add crushed pistachios or coarse sea salt.*

Notes

*For some festive Halloween fun, turn these cookies into little Frankensteins! Once the cookies are cooled, melt dark chocolate in 20-second intervals, stirring in between so it doesn't seize. Place in a piping bag and decorate with hair, facial features, and stitches as desired. White chocolate may be used with the same melting method to add other details.

Nutrition Facts

Pistachio Slice and Bake Cookies

Serving Size

1 cookie

Amount per Serving

Calories

97.2

% Daily Value*

Fat

9

g

14

%

Saturated Fat

4

g

25

%

Trans Fat

0.2

g

Polyunsaturated Fat

1.04

g

Monounsaturated Fat

3.48

g

Cholesterol

26.3

mg

9

%

Sodium

57.8

mg

3

%

Potassium

153.05

mg

4

%

Carbohydrates

5.4

g

2

%

Fiber

1.1

g

5

%

Sugar

0.4

g

0

%

Sugar Alcohol

3.55

g

Net Carbs

0.8

g

Protein

3.3

g

7

%

Vitamin A

267.39

IU

5

%

Vitamin C

7.64

mg

9

%

Calcium

60.8

mg

6

%

Iron

0.39

mg

2

%

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

Nutrition

Photos by Sarah DeYoung

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For some festive Halloween fun, turn these cookies into little Frankensteins! Once the cookies are cooled, melt dark chocolate in 20-second intervals, stirring in between so it doesn’t seize. Place in a piping bag and decorate with hair, facial features, and stitches as desired. White chocolate may be used with the same melting method to add other details.

Frankenstein-pistachio-slice-and-bake-cookies—white-12

Frankenstein-pistachio-slice-and-bake-cookies—white-19

Frankenstein-pistachio-slice-and-bake-cookies—white-29

By Amanda|2021-09-20T13:34:01-06:00July 27th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto cookies, amanda balle, pistachio, pistachio recipes|0 Comments

Chocolate Cookie Mocha Pie
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Chocolate Cookie Mocha Pie

Recipes, Keto Chow Recipes

Chocolate Cookie Mocha Pie

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Chocolate Cookie Mocha Pie

Prep Time20

Cook Time15

Refrigerate1

Total Time1 35

Course: Desserts

Keyword: Amanda Balle, Mocha

Keto Chow Flavor: Mocha

Recipe Creator: Amanda Balle

Servings: servings

Calories: 290.2kcal

Author: Amanda

Ingredients

CHOCOLATE COOKIE CRUST

1/2 cup unsalted butter
1/4 cup granulated erythritol
2 eggs room temperature
1/2 cup black cocoa
1 tsp baking powder

MOCHA FILLING

8 oz cream cheese softened
1 cup whipped cream
1/4 cup powdered sweetener
1 serving Mocha Keto Chow (or 1 scoop)

Instructions

CHOCOLATE COOKIE CRUST

With a mixer on medium speed, cream butter, then add sweetener and eggs and mix again.
Add the cocoa and baking powder and mix on slow at first, and then medium speed until combined.
Add to the bottom of a greased 9” pie dish. Do not place on the sides of pie dish. Withhold ¼ cup of the mix and add to a separate greased baking dish.
Bake both at 350 degrees for 15 minutes. Cool completely. Make crumbs out of the extra dish.
*For High Altitude or smaller pie dish, add 3-5 minutes of bake time. Keto Chow used a 10" springform pan lined with greased parchment paper to make removal easier.

MOCHA FILLING

On medium speed, whip cream cheese until it’s nice and smooth.
Add whipped cream and mix again. Note: use whipped cream, not heavy whipping cream.
Add sweetener and mocha keto chow and whip until everything is combined. You may have to scrape the sides.
Add filling to the cooled pie crust and refrigerate for at least one hour, but the longer the better. Add whipped cream and the crumbs on top and a chocolate drizzle if desired.

Nutrition Facts

Chocolate Cookie Mocha Pie

Serving Size

1 piece

Amount per Serving

Calories

290.2

% Daily Value*

Fat

27.9

g

43

%

Saturated Fat

16.7

g

104

%

Trans Fat

1

g

Polyunsaturated Fat

1.24

g

Monounsaturated Fat

7.66

g

Cholesterol

119.4

mg

40

%

Sodium

313.2

mg

14

%

Potassium

280.3

mg

8

%

Carbohydrates

18.9

g

6

%

Fiber

0.78

g

3

%

Sugar Alcohol

14.59

g

Net Carbs

3.52

g

Protein

8

g

16

%

Vitamin A

947.21

IU

19

%

Vitamin C

0.09

mg

0

%

Calcium

165.93

mg

17

%

Iron

1.42

mg

8

%

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

Nutrition

Photos by Sarah DeYoung
www.sarahdeyoung.com

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By Amanda|2021-02-02T11:45:05-07:00July 24th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: mocha keto chow, chocolate cookie mocha pie, Mocha, keto recipe, keto pie, amanda balle, amandaeatsketo|2 Comments

Vanilla Wafers
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Vanilla Wafers

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Vanilla Wafers

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Vanilla Wafers

Prep Time10

Cook Time15

Total Time25

Course: Desserts, Snacks

Keyword: Amanda Balle, cookie, Vanilla

Keto Chow Flavor: Vanilla

Recipe Creator: Amanda Balle

Servings: Cookies

Calories: 9.2kcal

Author: Amanda

Ingredients

2 large egg whites
2 tsp pure vanilla extract
1/4 cup confectioners erythritol
1 serving Vanilla Keto Chow (or 1 scoop)

Instructions

Preheat the oven to 350 degrees.
With an electric or stand mixer on high speed, beat egg whites to soft peaks and then add vanilla. Continue beating to stiff peaks.
Add in the confectioners sweetener and keto chow and then fold mixture with spoon or rubber spatula until it’s nice and creamy. It will limp together at first, just keep stirring. It will reduce down a lot by folding which is ok.
Add to piping bag and pipe circles onto a cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes.
Allow cookies to cool for at least 30 minutes. They will harden as they cool.

Higher Altitude Instructions:

With an electric or stand mixer with whisk attachment on high speed, beat egg whites to soft peaks and then add vanilla. Continue beating to stiff peaks.
While the mixer is still whipping on high, add in the confectioners sweetener a little bit at a time and mix thoroughly between additions. Using the same method, add keto chow a bit at a time. The mixture will reduce down some, but let it keep whipping on high until fully mixed. Make sure to continue whipping while adding sweetener and keto chow. Only stop to scrape the sides once or twice.
Add to a piping bag and pipe circles onto a cookie sheet lined with parchment paper. Bake at 350 degrees for 15-20 minutes. Cookies should be golden brown and puffed.
For a crisper cookie, lightly oil a foil lined cookie sheet and pipe cookies onto the foil.

Nutrition Facts

Vanilla Wafers

Serving Size

1 cookie

Amount per Serving

Calories

9.2

% Daily Value*

Polyunsaturated Fat

0.01

g

Monounsaturated Fat

0.01

g

Cholesterol

0.1

mg

0

%

Sodium

50

mg

2

%

Potassium

87.49

mg

2

%

Carbohydrates

3.4

g

1

%

Fiber

0.32

g

1

%

Sugar

3

g

3

%

Sugar Alcohol

3

g

Net Carbs

0.11

g

Protein

1.7

g

3

%

Calcium

26.63

mg

3

%

Iron

0.1

mg

1

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-03T08:53:20-07:00July 14th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Vanilla, keto cookies, amanda balle, vanilla keto chow, vanilla wafers, keto recipes, cookie|2 Comments

Lemon Muffins
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Lemon Muffins

Recipes, Keto Chow Recipes

Lemon Muffins

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5 from 1 vote

Lemon Muffins

Prep Time5

Cook Time30

Total Time35

Course: Desserts

Keyword: Amanda Balle, lemon meringue keto chow

Keto Chow Flavor: Lemon Meringue

Recipe Creator: Amanda Balle

Servings: mini muffins

Calories: 62.6kcal

Author: Amanda

Ingredients

3 room temperature eggs
2 tbsp sour cream
2 tbsp melted butter, cooled
1/4 cup erythritol
1 tsp almond extract
1 cup almond flour
1 serving Lemon Meringue Keto Chow 46g (or 1 scoop)
2 tsp baking powder

OPTIONAL ADD INS (select one)

2 tsp poppy seeds
1/2 cup bluebberries

Instructions

Preheat the oven to 350 degrees.
Mix together eggs, sour cream, and butter. Add in sweetener and mix well.
Add in the rest of the ingredients and mix until creamy.
Add in poppyseeds or blueberries if desired.
Scoop into greased mini muffin tin or use silicone liners.
Bake at 350 degrees for 15 minutes.

Notes

Sarah’s notes:

Freeze-dried blueberries will help with controlling moisture in the muffins if you have those available.

Nutrition Facts

Lemon Muffins

Serving Size

1 mini muffin

Amount per Serving

Calories

62.6

% Daily Value*

Fat

5

g

8

%

Saturated Fat

1.3

g

8

%

Trans Fat

0.1

g

Polyunsaturated Fat

0.83

g

Monounsaturated Fat

2.45

g

Cholesterol

29.1

mg

10

%

Sodium

100.7

mg

4

%

Potassium

128.82

mg

4

%

Carbohydrates

4.6

g

2

%

Fiber

1

g

4

%

Sugar

0.4

g

0

%

Sugar Alcohol

2.85

g

Net Carbs

0.81

g

Protein

3.4

g

7

%

Vitamin A

126.51

IU

3

%

Vitamin C

6.01

mg

7

%

Calcium

83.08

mg

8

%

Iron

0.43

mg

2

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-01T08:51:31-07:00July 1st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipes, amanda balle, keto muffins, lemon meringue, lemon muffins|1 Comment

Meringue Cookies
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Meringue Cookies

Recipes, Keto Chow Recipes

Meringue Cookies

Featured with the No Cook Lemon Custard

Print Recipe Pin Recipe

1 from 1 vote

Meringue Cookies

Prep Time10

Cook Time15

Total Time25

Course: Desserts

Keyword: Amanda Balle

Recipe Creator: Amanda Balle

Servings: cookies

Calories: 3.5kcal

Author: Amanda

Ingredients

2 large egg whites
1/3 cup confections erythritol

Instructions

Preheat the oven to 300 degrees.
Using an electric/stand mixer, beat egg whites on high speed until stiff peaks. Add in erythritol a little at a time while still whipping
Spoon onto a cookie sheet lined with parchment paper and make a little indent in the middle of each one. Bake for 15 minutes.
Let cool, they will harden as they cool. Use a metal knife or spatula under each one to remove from paper, be careful they are fragile.
You can store these at room temperature with a towel over them until you are ready to add the custard.
Keep the custard refrigerated until you are ready to eat cookies and pipe custard into each meringue cookie. Can also top with whipped cream if desired.

Notes

****any little bit of yolk will keep your whites from getting to stiff peaks so be careful separating eggs.

Nutrition Facts

Meringue Cookies

Serving Size

1 cookie

Amount per Serving

Calories

3.5

% Daily Value*

Sodium

11.1

mg

0

%

Potassium

10.89

mg

0

%

Carbohydrates

8

g

3

%

Sugar Alcohol

7.92

g

Net Carbs

0.05

g

Protein

0.7

g

1

%

Calcium

0.47

mg

0

%

Iron

0.01

mg

0

%

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

Nutrition

Photos by Sarah DeYoung

By Amanda|2020-07-01T00:36:31-06:00July 1st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: cookies, amanda, keto recipe, amanda balle, meringue cookies|2 Comments

No Cook Lemon Custard
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No Cook Lemon Custard

Recipes, Keto Chow Recipes

No Cook Lemon Custard

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No Bake Lemon Custard

Prep Time10

REFRIGERATE:2

Total Time2 10

Course: Desserts

Keyword: Amanda Balle, lemon meringue keto chow

Keto Chow Flavor: Lemon Meringue

Recipe Creator: Amanda Balle

Servings: servings

Calories: 207.2kcal

Author: Amanda

Ingredients

3 room temp eggs yolks and whites separated
40 g unsalted butter melted & cooled (approx 3 tbsp)
2 tbsp lemon juice
1 serving Lemon Meringue Keto Chow (or 1 scoop)
2 tbsp confections erythritol

Instructions

NO BAKE LEMON CUSTARD
Add lemon juice and cooled melted butter to the 3 yolks and blend until thick and creamy with an immersion blender.
With electric mixer on high, whip 3 egg whites. When they reach stiff peaks, add in the lemon keto chow and sweetener and mix until combined; whites will deflate, it’s ok.
Add the egg white mixture to the yolk mixture and blend together with an immersion blender until nice and creamy. Add to ramekins and refrigerate for at least one hour. You can eat as is or make meringue cookies below.
*notes-You can freeze for a couple of hours and eat frozen also.

Nutrition Facts

No Bake Lemon Custard

Serving Size

1 serving

Amount per Serving

Calories

207.2

% Daily Value*

Fat

15.6

g

24

%

Saturated Fat

8.4

g

53

%

Trans Fat

0.4

g

Polyunsaturated Fat

1.03

g

Monounsaturated Fat

4.6

g

Cholesterol

196.8

mg

66

%

Sodium

426.6

mg

19

%

Potassium

583.54

mg

17

%

Carbohydrates

13.6

g

5

%

Fiber

2.4

g

10

%

Sugar

0.9

g

1

%

Sugar Alcohol

10

g

Net Carbs

1.27

g

Protein

14.4

g

29

%

Vitamin A

898.97

IU

18

%

Vitamin C

41.66

mg

50

%

Calcium

273.88

mg

27

%

Iron

1.28

mg

7

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-01T09:37:13-07:00July 1st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: lemon meringue, lemon custard, keto custard, keto recipe, amanda balle|2 Comments

Lemon Bars
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Lemon Bars

Recipes

Lemon Bars

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Lemon Bars

Prep Time25

Cook Time1

Refrigerate2

Total Time3 25

Course: Desserts

Keyword: Amanda Balle, lemon meringue keto chow

Keto Chow Flavor: Lemon Meringue

Recipe Creator: Amanda Balle

Servings: Bars

Calories: 159.9kcal

Author: Amanda

Ingredients

SHORTBREAD CRUST:

1/2 cup unsalted butter softened
1/4 cup confectioners erythritol
1 serving Lemon Meringue Keto Chow or Vanilla Keto Chow
1/4 cup fine almond flour

LEMON FILLING:

1/4 cup lemon juice
3 eggs room temperature
1/2 cup confectioners erythritol
1 serving Lemon Meringue Keto Chow (or 1 scoop)

Instructions

Preheat oven to 350 degrees.

FOR THE CRUST:

Mix ingredients together very well. With your hands press dough evenly into an 8x8 dish lined with parchment paper.
Bake at 350 degrees for 20 minutes. It will brown but still jiggle a little in the middle.
Let cool for 5-10 minutes or until it no longer jiggles.

FILLING:

While the crust cools mix together the filling ingredients until it's nice and smooth.
Add lemon filling on top of the baked shortbread crust and put in a 350 degree oven for 40 minutes. Cool for 20 minutes and put in the fridge for a least 2 hours.
You can sprinkle confectioners sugar on top if you wish.

Nutrition Facts

Lemon Bars

Serving Size

1 bar

Amount per Serving

Calories

159.9

% Daily Value*

Fat

13.4

g

21

%

Saturated Fat

7

g

44

%

Trans Fat

0.4

g

Polyunsaturated Fat

0.96

g

Monounsaturated Fat

4.55

g

Cholesterol

83.4

mg

28

%

Sodium

214.9

mg

9

%

Potassium

403.66

mg

12

%

Carbohydrates

15.8

g

5

%

Fiber

1.9

g

8

%

Sugar

0.6

g

1

%

Sugar Alcohol

12.98

g

Net Carbs

0.92

g

Protein

8.4

g

17

%

Vitamin A

504.99

IU

10

%

Vitamin C

14.44

mg

18

%

Calcium

159.75

mg

16

%

Iron

0.75

mg

4

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-08T09:49:17-07:00June 12th, 2020|Categories: Recipes|Tags: keto recipe, amanda balle, lemon meringue keto chow, lemon bars, keto lemon bars|0 Comments

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