KetoCookingSchool

Taffiny

About Taffiny Elrod

Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.

Mint Chocolate Latte

Mint Chocolate Latte
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5 from 1 vote

Mint Chocolate Latte

Equal parts rich and refreshing, this luxurious latte will make you happy to skip the coffee shop for a day or two. It can be made into a delicious hot chocolate by substituting more almond milk for the coffee. The chocolate almond milk makes this drink extra delicious and is worth seeking out, but you can use plain almond milk if you can’t find it in your area.
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Keyword: Chef Taffiny Elrod, Chocolate Mint
Keto Chow Flavor: Chocolate Mint
Recipe Creator: Chef Taffiny Elrod
Servings: 1 serving
Calories: 361.9kcal
Author: Taffiny Elrod

Ingredients

  • 1/4 cup heavy cream
  • 1/2 cup unsweetened chocolate almond milk
  • 1 serving Chocolate Mint Keto Chow (or 1 scoop)
  • 1 tsp cocoa powder
  • 8-12 oz strong, hot coffee
  • whipped cream for garnish optional
  • chocolate shavings for garnish optional

Instructions

  • Blend the keto chow and cocoa powder with the heavy cream and almond milk in a large mug, an immersion blender works best for this.
  • Slowly whisk in the hot coffee.
  • Top with whipped cream and shaved chocolate if desired.

Notes

Keto Chow NOTE: The unsweetened chocolate almond milk was not in the refrigerated section, but with the shelf stable items like coconut milk.
Nutrition Facts
Mint Chocolate Latte
Serving Size
 
1 g
Amount per Serving
Calories
361.9
% Daily Value*
Fat
 
23.9
g
37
%
Saturated Fat
 
13.9
g
87
%
Trans Fat
 
0.7
g
Polyunsaturated Fat
 
1.19
g
Monounsaturated Fat
 
6.47
g
Cholesterol
 
79.2
mg
26
%
Sodium
 
961.2
mg
42
%
Potassium
 
1935.88
mg
55
%
Carbohydrates
 
12.7
g
4
%
Fiber
 
9.3
g
39
%
Sugar
 
1.7
g
2
%
Net Carbs
 
3.38
g
Protein
 
28.8
g
58
%
Vitamin A
 
1355.65
IU
27
%
Vitamin C
 
137.03
mg
166
%
Calcium
 
999.47
mg
100
%
Iron
 
2.94
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1g | Calories: 361.9kcal | Carbohydrates: 12.7g | Protein: 28.8g | Fat: 23.9g | Saturated Fat: 13.9g | Polyunsaturated Fat: 1.19g | Monounsaturated Fat: 6.47g | Trans Fat: 0.7g | Cholesterol: 79.2mg | Sodium: 961.2mg | Potassium: 1935.88mg | Fiber: 9.3g | Sugar: 1.7g | Vitamin A: 1355.65IU | Vitamin C: 137.03mg | Calcium: 999.47mg | Iron: 2.94mg | Net Carbs: 3.38g

Photos by Sarah DeYoung

Chocolate Mint Crackle Cookies

Chocolate Mint Crackle Cookies
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5 from 1 vote

Chocolate Mint Crackle Cookies

These cookies are a little fudgy, a little crispy and all chocolate with a burst of true peppermint flavor. If you want to make them even more decadent and delicious, try sandwiching our Chocolate Mint Meltaway filling between two cookies!
Prep Time30 minutes
Cook Time15 minutes
CHILL TIME2 hours
Total Time2 hours 45 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Chocolate Mint
Keto Chow Flavor: Chocolate Mint
Recipe Creator: Chef Taffiny Elrod
Servings: 24 cookies
Calories: 61.6kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Place the chocolate in a microwave safe bowl and microwave in 10 second bursts until the chocolate is melted and can be stirred completely smooth.
  • In a medium mixing bowl, whisk together the keto chow, baking powder, salt, and cocoa powder.
  • In a large mixing bowl, beat together the erythritol, eggs, butter, and peppermint extract.
  • Mix the dry ingredients into the wet ingredients, then fold in the melted chocolate.
  • Cover and chill the dough for at least two hours.
  • When ready to bake the cookies preheat the oven to 325 F
  • Line two cookie sheets with parchment paper
  • Scoop the dough by tablespoons and roll into balls
  • Place the dough at least two inches apart on the prepared baking sheets
  • Place on racks set in the middle of the preheated oven.
  • Bake 13-15 minutes until the cookies are firm at the edges and the centers are still slightly soft.
  • Allow the cookies to cool slightly before transferring them to a cooling rack.
  • While they are still warm, sift the powdered erythritol over them.
  • Store cookies in an airtight container in the fridge for up to a week.
Nutrition Facts
Chocolate Mint Crackle Cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
61.6
% Daily Value*
Fat
 
3.4
g
5
%
Saturated Fat
 
1.9
g
12
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.13
g
Monounsaturated Fat
 
0.67
g
Cholesterol
 
23
mg
8
%
Sodium
 
208.7
mg
9
%
Potassium
 
350.89
mg
10
%
Carbohydrates
 
17.8
g
6
%
Fiber
 
2.3
g
10
%
Sugar Alcohol
 
14.92
g
Net Carbs
 
0.53
g
Protein
 
5.9
g
12
%
Vitamin A
 
125.67
IU
3
%
Vitamin C
 
26.57
mg
32
%
Calcium
 
152.2
mg
15
%
Iron
 
0.56
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1cookie | Calories: 61.6kcal | Carbohydrates: 17.8g | Protein: 5.9g | Fat: 3.4g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.13g | Monounsaturated Fat: 0.67g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 208.7mg | Potassium: 350.89mg | Fiber: 2.3g | Vitamin A: 125.67IU | Vitamin C: 26.57mg | Calcium: 152.2mg | Iron: 0.56mg | Sugar Alcohol: 14.92g | Net Carbs: 0.53g

Photos by Sarah DeYoung

Using Powdered Fats With Keto Chow

Hello and welcome to Cooking Tips with Taffy. I’m Chef Taffy, and I am a professional cook, instructor, and recipe developer. You may already know me from the recipes I create for Keto Chow and the videos I’ve made with them.  I love teaching and I’m here to share my favorite tips and tricks with you to make your keto cooking and baking easier and more enjoyable. 

Twice a month I will be here talking about the fundamentals of keto cooking and baking and all the great ways you can use Keto Chow beyond delicious meal replacement shakes. I will be focusing on different topics that I hope will inspire you to try something new or answer a question about cooking you’ve always wanted to ask. 

I thought it would be fun to kick things off with something simple that doesn’t even require cooking beyond heating water. I’m sharing a set of mini recipes for making some of my favorite Keto Chow recipes with dry fats so you can just add water when you are ready to use them. They are so simple that everyone in the family can make their own, and they come in handy for so many occasions from camping, to travel, or a day at the park. You don’t have to leave the house for these convenience foods to be of use, though. You can prep them in advance for days when you need a quick Keto Chow fix or want something easy so that you can keep working or studying from home. 

These recipes are my take on some of the most familiar convenience foods you may have given up when you got on the keto band wagon. The good news is now you can have them back, keep your keto lifestyle, and make them to suit your needs and tastes. And once you’ve made a couple of these recipes, you can use your creativity to invent some combinations of your own. 

You will need a few ingredients that may not be readily available at your local grocery store, but you can order them online or find them at your favorite sporting goods stores and supplement shops. All you need is heavy cream powder, butter powder, and MCT oil powder to start. If you want to make the Cheesy Spicy Taco Soup mix you will want to invest in cheddar cheese powder, and you’ll need freeze-dried blueberries for the instant hot cereal.  Other than that, all you need is a few of your favorite Keto Chow flavors, and you should be ready to make these fun and easy instant goodies. 

One note about dry fats: be sure to look for powders that have no fillers or additives. The one exception to this rule is MCT powder which is always produced with some type of carrying agent, so look for a high quality MCT powder that contains a carrying agent like acacia fiber as opposed to a starch like maltodextrin for best results. And as always, read the ingredients and the macros before purchasing new ingredients to be sure they fit your needs.

jars of powder KC mixes

Camper’s Keto Chow

Mix the ingredients directly in a shaker cup or in a small plastic bag or airtight container.  Store in a cool, dry place.

To prepare, add to 16 ounces of water and shake or blend. 

Yield: 1 serving

 

Keto Instant Coffee Creamer 

  • 1/4 cup MCT powder
  • 1/4 cup heavy cream powder
  • 1 scoop Keto Chow – Vanilla and Salted Caramel are two of my favorite flavors for this recipe

Mix the ingredients together. Store in an airtight container in a cool, dry place. 

To prepare, add one tablespoon creamer to 8 ounces of coffee. Feel free to adjust the amount according to taste.

Yield:  16 servings

 

Delightful Instant Coffee 

  • 1/2 cup instant coffee
  • 1/4 cup MCT powder
  • 1/4 cup heavy cream powder
  • 1 scoop Keto Chow – any flavor; Vanilla and Salted Caramel are both good
  • 3 tablespoons sweetener (optional)

Mix ingredients together and store in an airtight container in a cool, dry place. 

To make coffee, add two tablespoons of the coffee powder to 8 ounces of hot (not boiling) water. Adjust according to taste. 

Yield: 12 servings

 

Instant Cheesy Spicy Taco Soup

  • 1 scoop Spicy Taco Keto Chow
  • 2 tablespoons cheddar cheese powder
  • 1 tablespoon butter powder
  • 1 teaspoon chili powder 

Mix all ingredients together. Store in an airtight container in a cool dry place. 

To make soup, add 14 ounces hot (not boiling) water to the dry mix and blend well. 

 

Banana Blueberry Instant Hot Cereal

  • 1 scoop Banana Keto Chow 
  • 2 tablespoons ground flax seed
  • 1 tablespoon coconut flour
  • 2 tablespoons heavy cream powder
  • 2 tablespoons butter powder
  • 1 tablespoon freeze-dried blueberries

Mix the ingredients together in a thermal cup or a container with an airtight lid. 

To prepare cereal, add 6-8 ounces hot (not boiling) water and stir. 

Yield: 1 serving

 

Onion Soup Mix

  • 1 scoop Beef Soup Base Keto Chow
  • 3 tablespoons butter powder
  • 1 tablespoon onion flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper

Mix ingredients together and store in an airtight container in a cool, dry place. 

To prepare soup, mix dry ingredients with 14 ounces hot (not boiling) water and blend well. 

Yield: 1 serving

 

Tip for making larger quantities: You can make any of these recipes in larger amounts by weighing each ingredient separately, and then measuring the total weight of the final product. Simply multiply the ingredients by the amount of servings you want to make. For instance, if you make Camper’s Keto Chow with a 50-gram scoop of Chocolate Keto Chow, 10 grams of MCT powder, and 15 grams of heavy cream powder one serving would equal 75 grams. To make ten servings, combine 500 grams of Keto Chow, 100 grams of MCT powder, and 150 grams of heavy cream to equal 750 grams total. Each serving will be 75 grams. 

 

By |2020-09-25T16:21:44-06:00September 4th, 2020|Categories: Cooking Tips with Taffy|6 Comments

Tomato Basil Gnocchi

Tomato Basil Gnocchi

Prep Time25 minutes
Cook Time5 minutes
Refrigeration Time:2 hours
Total Time2 hours 30 minutes
Course: Main Dish
Keyword: Amanda Balle, Creamy Tomato Basil
Keto Chow Flavor: Creamy Tomato Basil
Recipe Creator: Amanda Balle
Servings: 2 servings
Calories: 706.8kcal
Author: Amanda Balle

Ingredients

BASIL BROWN BUTTER (per one serving of gnocchi)

  • 2 tbsp butter
  • 4 fresh basil leaves

Instructions

  • In a microwaveable bowl mix together the cheeses and Keto Chow with your hands until the Keto Chow is evenly distributed in the cheese.
  • Microwave for 1 minute, stir, microwave for another 15-30 seconds. If cheese is not melted keep stirring and adding time in 15 second increments.
  • Add almond flour and mix a little and then add egg.
  • You may have to use your hands after a minute to knead everything together. Split dough into two balls.
  • Take each one and make a rope with it by stretching and rolling on wax paper or plastic wrap (wax paper is easier) once it is uniform and about 11 inches long roll it into the wax paper and place in fridge for at least an hour.
  • Unwrap dough and slice every ½-1 inch. You can add little grooves with a fork or the inside of an egg slicer works great too.

BASIL BROWN BUTTER

  • Warm  a non stick skillet over low medium heat. Add butter and let it heat for a couple minutes. Add basil.
  • Add prepared gnocchi and baste and flip as they brown. Be very careful as they are fragile.
  • Once all sides are brown and crisp add to plate and drizzle butter over gnocchi.
  • Can use basil as garnish. Repeat for second serving.

Notes

Other cooking options:
You can fry these in a greased non stick pan on low medium heat, one serving at a time. Make sure to be careful, they are fragile. Flip with a spoon or spatula to get each side fried evenly. Once done add your favorite sauce or broth. 
 
You can also boil these for a few minutes and add to your favorite broth, soup or sauce
Nutrition Facts
Tomato Basil Gnocchi
Serving Size
 
1 serving
Amount per Serving
Calories
706.8
% Daily Value*
Fat
 
57.5
g
88
%
Saturated Fat
 
27.3
g
171
%
Trans Fat
 
1.4
g
Polyunsaturated Fat
 
5.23
g
Monounsaturated Fat
 
20.78
g
Cholesterol
 
215.8
mg
72
%
Sodium
 
1436.2
mg
62
%
Potassium
 
1159.1
mg
33
%
Carbohydrates
 
14.8
g
5
%
Fiber
 
7.1
g
30
%
Sugar
 
3.4
g
4
%
Sugar Alcohol
 
0.08
g
Net Carbs
 
7.65
g
Protein
 
37.7
g
75
%
Vitamin A
 
2017.07
IU
40
%
Vitamin C
 
63.03
mg
76
%
Calcium
 
703.17
mg
70
%
Iron
 
2.89
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 706.8kcal | Carbohydrates: 14.8g | Protein: 37.7g | Fat: 57.5g | Saturated Fat: 27.3g | Polyunsaturated Fat: 5.23g | Monounsaturated Fat: 20.78g | Trans Fat: 1.4g | Cholesterol: 215.8mg | Sodium: 1436.2mg | Potassium: 1159.1mg | Fiber: 7.1g | Sugar: 3.4g | Vitamin A: 2017.07IU | Vitamin C: 63.03mg | Calcium: 703.17mg | Iron: 2.89mg | Sugar Alcohol: 0.08g | Net Carbs: 7.65g

Photography by Sarah DeYoung

Creamy Tomato Basil Sausage Stuffed Peppers

Creamy Tomato Basil Sausage Stuffed Peppers

These stuffed peppers are so quick and easy to make you won’t believe how full of flavor they are. They are a great make ahead dish for meal prep or family potluck. The recipe calls for green peppers, but you can use any color bell peppers you prefer. I like to use a variety of colors for a festive look to the finished dish.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Dish
Keyword: Chef Taffiny Elrod, Creamy Tomato Basil
Keto Chow Flavor: Creamy Tomato Basil
Recipe Creator: Chef Taffiny Elrod
Servings: 8 servings
Calories: 259.8kcal
Author: Taffiny Elrod

Ingredients

  • 4 medium green bell peppers
  • 20 oz sweet Italian sausage bulk or remove from casings
  • 1 scoop Creamy Tomato Basil Keto Chow (or 1 scoop)
  • 2 tsp dry oregano
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp onion powder
  • oil for pan

Instructions

  • Preheat oven to 350 F.
  • Split peppers in half from top to bottom and remove the seeds and stems.
  • Arrange the peppers in a well-oiled 8X8 metal baking pan.
  • In a large bowl, mix the sausage, keto chow, oregano, garlic powder, paprika, and onion powder.
  • Divide the sausage mixture between the prepared peppers.
  • Cover the pan tightly with tin foil and bake for 25 minutes.
  • Remove the foil from the pan and bake for another 10 minutes.
  • The peppers are ready when they are tender, and the filling reads at 160F on an instant read thermometer.
Nutrition Facts
Creamy Tomato Basil Sausage Stuffed Peppers
Serving Size
 
1 serving
Amount per Serving
Calories
259.8
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
6.2
g
39
%
Polyunsaturated Fat
 
0.16
g
Monounsaturated Fat
 
0.42
g
Cholesterol
 
60.9
mg
20
%
Sodium
 
687.1
mg
30
%
Potassium
 
331.7
mg
9
%
Carbohydrates
 
5.8
g
2
%
Fiber
 
2.3
g
10
%
Sugar
 
2.8
g
3
%
Sugar Alcohol
 
0.03
g
Net Carbs
 
3.49
g
Protein
 
18
g
36
%
Vitamin A
 
635.64
IU
13
%
Vitamin C
 
63.52
mg
77
%
Calcium
 
76.49
mg
8
%
Iron
 
1.13
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 259.8kcal | Carbohydrates: 5.8g | Protein: 18g | Fat: 18g | Saturated Fat: 6.2g | Polyunsaturated Fat: 0.16g | Monounsaturated Fat: 0.42g | Cholesterol: 60.9mg | Sodium: 687.1mg | Potassium: 331.7mg | Fiber: 2.3g | Sugar: 2.8g | Vitamin A: 635.64IU | Vitamin C: 63.52mg | Calcium: 76.49mg | Iron: 1.13mg | Sugar Alcohol: 0.03g | Net Carbs: 3.49g

Photos by Sarah DeYoung

Creamy Tomato Basil Vegetable Egg Bake

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5 from 1 vote

Creamy Tomato Basil Vegetable Egg Bake

This Mediterranean inspired egg bake is just as welcome for dinner as it is for brunch. Bake a tray of keto chow biscuits while the eggs are cooking for the perfect accompaniment.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Main Dish
Keyword: Chef Taffiny Elrod, Creamy Tomato Basil
Keto Chow Flavor: Creamy Tomato Basil
Recipe Creator: Chef Taffiny Elrod
Servings: 4 servings
Calories: 199.2kcal
Author: Taffiny Elrod

Ingredients

  • 1 scoop Creamy Tomato Basil Keto Chow (or 1 scoop)
  • 1/2 cup warm water
  • 2 cloves garlic, crushed
  • 2 tbsp olive oil
  • 1/2 bell pepper, sliced
  • 1/2 onion, sliced
  • 1 zucchini, sliced
  • 1 tsp Italian seasoning blend
  • 1 tbsp parmesan cheese
  • 4 large eggs

Instructions

  • Preheat oven to 350F
  • Mix the keto chow with the warm water and set aside.
  • Heat the olive oil in a large, non-stick skillet over medium heat.
  • Add the peppers and onions and cook, stirring occasionally until they begin to soften.
  • Add the zucchini and garlic, and the Italian seasoning to the pan and cook, stirring occasionally, until the vegetables are tender and just beginning to brown.
  • Reduce the heat to low.
  • Sprinkle the parmesan cheese over the vegetables.
  • Make four wells in the vegetables.
  • Pour the keto chow over the vegetables as evenly as possible.
  • Crack one egg into each well.
  • When the eggs are set on the bottom, transfer the pan to the oven and bake until the eggs are cooked to your liking.
  • Approximately five minutes for a soft cooked yolk, up to 10 minutes for a fully set yolk.
Nutrition Facts
Creamy Tomato Basil Vegetable Egg Bake
Serving Size
 
1 serving
Amount per Serving
Calories
199.2
% Daily Value*
Fat
 
12.9
g
20
%
Saturated Fat
 
2.9
g
18
%
Polyunsaturated Fat
 
1.5
g
Monounsaturated Fat
 
7.09
g
Cholesterol
 
188.1
mg
63
%
Sodium
 
393.3
mg
17
%
Potassium
 
672.54
mg
19
%
Carbohydrates
 
7.8
g
3
%
Fiber
 
3.1
g
13
%
Sugar
 
3.4
g
4
%
Sugar Alcohol
 
0.06
g
Net Carbs
 
4.71
g
Protein
 
14.1
g
28
%
Vitamin A
 
703.02
IU
14
%
Vitamin C
 
53.62
mg
65
%
Calcium
 
149.17
mg
15
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 199.2kcal | Carbohydrates: 7.8g | Protein: 14.1g | Fat: 12.9g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7.09g | Cholesterol: 188.1mg | Sodium: 393.3mg | Potassium: 672.54mg | Fiber: 3.1g | Sugar: 3.4g | Vitamin A: 703.02IU | Vitamin C: 53.62mg | Calcium: 149.17mg | Iron: 1.8mg | Sugar Alcohol: 0.06g | Net Carbs: 4.71g

Photos by Sarah DeYoung

Creamy Tomato Basil Russian Dressing

Creamy Tomato Basil Russian Dressing

Your favorite creamy dressing full of flavor. Top a salad, or a burger for that classic flavor combination.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Keyword: Chef Taffiny Elrod, Creamy Tomato Basil
Keto Chow Flavor: Creamy Tomato Basil
Recipe Creator: Chef Taffiny Elrod
Servings: 16 servings
Calories: 101.1kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Mix the keto chow with the water until there are no lumps.
  • Add the erythritol, vinegar, Worcestershire sauce, hot sauce and paprika and mix well.
  • Stir in the mayonnaise, horseradish, pickle relish and onion.
  • Cover and refrigerate for at least 30 minutes for the flavors to marry before serving.
  • If the dressing is too thick after sitting, add water one teaspoon at a time until it reaches the desired consistency before serving.
  • Store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Creamy Tomato Basil Russian Dressing
Serving Size
 
1 serving
Amount per Serving
Calories
101.1
% Daily Value*
Fat
 
9.8
g
15
%
Saturated Fat
 
1.5
g
9
%
Polyunsaturated Fat
 
5.82
g
Monounsaturated Fat
 
2.19
g
Cholesterol
 
5.5
mg
2
%
Sodium
 
234.4
mg
10
%
Potassium
 
119.13
mg
3
%
Carbohydrates
 
1.1
g
0
%
Fiber
 
0.6
g
3
%
Sugar
 
0.4
g
0
%
Sugar Alcohol
 
0.01
g
Net Carbs
 
0.52
g
Protein
 
1.7
g
3
%
Vitamin A
 
144.87
IU
3
%
Vitamin C
 
7.97
mg
10
%
Calcium
 
24.97
mg
2
%
Iron
 
0.27
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 101.1kcal | Carbohydrates: 1.1g | Protein: 1.7g | Fat: 9.8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 5.82g | Monounsaturated Fat: 2.19g | Cholesterol: 5.5mg | Sodium: 234.4mg | Potassium: 119.13mg | Fiber: 0.6g | Sugar: 0.4g | Vitamin A: 144.87IU | Vitamin C: 7.97mg | Calcium: 24.97mg | Iron: 0.27mg | Sugar Alcohol: 0.01g | Net Carbs: 0.52g

Photos by Sarah DeYoung

Cheddar Jalapeno Biscuits

Cheddar Jalapeno Biscuits

The pickled jalapenos in these biscuits deliver a little heat, and the bacon fat gives them a delicious hint of smoke. They are a perfect accompaniment to chili and make a wonderful vehicle for sausage and egg sandwiches or sloppy joes.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Keyword: Chef Taffiny Elrod, Savory Chicken Soup
Keto Chow Flavor: Savory Chicken Soup
Recipe Creator: Chef Taffiny Elrod
Servings: 8 large biscuits
Calories: 274.1kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Preheat the oven to 325 F
  • Line a sheet pan with parchment paper
  • Mix the almond flour, coconut flour, chicken soup keto chow, baking powder, and chili powder together in a large bowl.
  • In a separate bowl beat together the eggs, heavy cream, and bacon fat.
  • Mix the wet ingredients into the dry ingredients then fold in the cheese and jalapenos
  • Scoop eight biscuits - about 1/4 cup batter each - onto the prepared tray, spacing them evenly so they don’t run together.
  • If desired, sprinkle more cheese over them, and top each one with a slice of jalapeno.
  • Bake approximately 20 minutes, until the biscuits are golden around the edges and spring back when lightly touched in the center. For high altitude, add 5-7 extra minutes of baking time.
  • Serve warm.
  • Store leftovers in an airtight container, in the refrigerator, for up to three days.
Nutrition Facts
Cheddar Jalapeno Biscuits
Serving Size
 
1 biscuit
Amount per Serving
Calories
274.1
% Daily Value*
Fat
 
23.7
g
36
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
3.02
g
Monounsaturated Fat
 
10.11
g
Cholesterol
 
78.7
mg
26
%
Sodium
 
369
mg
16
%
Potassium
 
354.64
mg
10
%
Carbohydrates
 
6.9
g
2
%
Fiber
 
3.7
g
15
%
Sugar
 
1.7
g
2
%
Sugar Alcohol
 
0.04
g
Net Carbs
 
3.17
g
Protein
 
10.4
g
21
%
Vitamin A
 
495.99
IU
10
%
Vitamin C
 
15.51
mg
19
%
Calcium
 
244.07
mg
24
%
Iron
 
1.18
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1biscuit | Calories: 274.1kcal | Carbohydrates: 6.9g | Protein: 10.4g | Fat: 23.7g | Saturated Fat: 9g | Polyunsaturated Fat: 3.02g | Monounsaturated Fat: 10.11g | Trans Fat: 0.3g | Cholesterol: 78.7mg | Sodium: 369mg | Potassium: 354.64mg | Fiber: 3.7g | Sugar: 1.7g | Vitamin A: 495.99IU | Vitamin C: 15.51mg | Calcium: 244.07mg | Iron: 1.18mg | Sugar Alcohol: 0.04g | Net Carbs: 3.17g

Photos by Sarah DeYoung

Creamy Chicken, Spinach & Artichoke Portobello Pizzas

Creamy Chicken, Spinach & Artichoke Portobello Pizzas

A portobello mushroom cap makes a light and savory vehicle for the creamy chicken, spinach and artichoke sauce. Omit the cooked chicken and this is a perfect vegetarian entrée.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Keyword: Chef Taffiny Elrod, Savory Chicken Soup
Keto Chow Flavor: Savory Chicken Soup
Recipe Creator: Chef Taffiny Elrod
Servings: 4 servings
Calories: 268kcal
Author: Taffiny Elrod

Ingredients

  • 4 large portobello mushrooms cleaned & stems removed
  • salt and pepper to taste
  • olive oil
  • 2 tbsp unsalted butter
  • 2 cloves of garlic minced
  • 2 tsp Italian Seasoning
  • 8 oz baby spinach washed and dried
  • 1/2 cup canned or frozen artichoke hearts drained and chopped
  • 4 oz cooked chicken shredded or diced
  • 1/4 cup heavy cream
  • 1/3 cup unsweetened almond milk
  • 1 scoop Savory Chicken Soup Keto Chow
  • 1/4 cup + 4 tsp grated parmesan cheese divided
  • 2 tsp lemon juice
  • 1/4 tsp ground black pepper
  • 1/2 cup shredded mozzarella cheese

Instructions

  • Preheat the broiler and line a sheet pan with tin foil (parchment paper will burn and could catch fire under the broiler)
  • Season the mushrooms with salt and pepper, splash a little olive oil on the mushrooms
  • Place the mushrooms on the pan and broil until they begin to soften and release some juices, about ten minutes. Remove the mushrooms from the oven and set them aside while you make the sauce
  • Melt the butter in a large skillet, over medium heat when it’s beginning to bubble add the garlic and Italian seasoning
  • Cook the garlic until it is golden and fragrant
  • Add the spinach and cook, stirring until the spinach has all wilted and most of the water has cooked off.
  • Add the artichokes and chicken and heat through.
  • Mix the keto chow with the heavy cream, and milk stir it into the skillet
  • Stir until the mixture is heated through and everything is combined.
  • Stir in 1/4 cup parmesan cheese and lemon juice, taste the sauce and add salt and pepper if desired
  • Sprinkle one teaspoon of the reserved parmesan cheese on each mushroom and then top them with a quarter of the sauce – about a 1/2 cup each
  • Top each one with mozzarella cheese and return them to the broiler. Broil until the cheese is browned and they are heated through about ten more minutes.
  • Try serving them with a green salad for a delicious summer meal.
Nutrition Facts
Creamy Chicken, Spinach & Artichoke Portobello Pizzas
Serving Size
 
1 mushroom
Amount per Serving
Calories
268
% Daily Value*
Fat
 
16.4
g
25
%
Saturated Fat
 
9.9
g
62
%
Trans Fat
 
0.52
g
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
4.5
g
Cholesterol
 
64
mg
21
%
Sodium
 
1245.2
mg
54
%
Potassium
 
880.2
mg
25
%
Carbohydrates
 
12.2
g
4
%
Fiber
 
5.44
g
23
%
Sugar
 
1.37
g
2
%
Sugar Alcohol
 
0.06
g
Net Carbs
 
6.69
g
Protein
 
21.6
g
43
%
Vitamin A
 
5936.38
IU
119
%
Vitamin C
 
50.19
mg
61
%
Calcium
 
397.67
mg
40
%
Iron
 
2.96
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1mushroom | Calories: 268kcal | Carbohydrates: 12.2g | Protein: 21.6g | Fat: 16.4g | Saturated Fat: 9.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4.5g | Trans Fat: 0.52g | Cholesterol: 64mg | Sodium: 1245.2mg | Potassium: 880.2mg | Fiber: 5.44g | Sugar: 1.37g | Vitamin A: 5936.38IU | Vitamin C: 50.19mg | Calcium: 397.67mg | Iron: 2.96mg | Sugar Alcohol: 0.06g | Net Carbs: 6.69g

Photos by Sarah DeYoung

Pistachio White Chocolate Chunk Ice Cream

Pistachio White Chocolate Chunk Ice Cream

Studded with delicious pistachios, combined with a silky smooth base, you’ll be hard pressed to find a more luxurious ice cream anywhere.
Prep Time30 minutes
FREEZE TIME4 hours
Total Time4 hours 30 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, pistachio
Keto Chow Flavor: Pistachio
Recipe Creator: Chef Taffiny Elrod
Servings: 8 servings
Calories: 301.4kcal
Author: Taffiny Elrod

Equipment

  • Blender, Ice Cream Maker

Ingredients

Instructions

  • Toast the nuts by placing them in a dry skillet set over medium-low heat for about five minutes, or until they begin to look lightly browned and smell toasty. Keep a close eye on them as they can burn quickly. Then move them to a tray lined with parchment paper to cool.
  • Microwave the white chocolate chips in 15-second bursts, until melted enough to stir smooth.
  • Mix the toasted nuts into the white chocolate and spread the mixture onto your lined tray in one even layer. Place in the freezer to set.
  • Use a blender to mix the allulose, almond milk, and Keto Chow until the allulose is dissolved, and the Keto Chow is well incorporated.
  • Add the heavy cream and the pistachio extract if using; blend briefly until combined and frothy. If you blend too long, you will turn the cream into butter.
  • Transfer to your ice cream machine and churn according to the manufacturer's directions.
  • While the ice cream is churning, break the chocolate-covered nuts into individual pieces and add to the ice cream mixture. Some machines can mix in add-ins for you. If yours does not, fold them into the ice cream when you transfer it.
  • Transfer the ice cream to a container and freeze for at least four hours.
  • Keep in an airtight container in the freezer for up to two weeks for best results.
Nutrition Facts
Pistachio White Chocolate Chunk Ice Cream
Serving Size
 
1 serving
Amount per Serving
Calories
301.4
% Daily Value*
Fat
 
27.3
g
42
%
Saturated Fat
 
15.4
g
96
%
Trans Fat
 
0.7
g
Polyunsaturated Fat
 
2.02
g
Monounsaturated Fat
 
7.28
g
Cholesterol
 
70.2
mg
23
%
Sodium
 
250.2
mg
11
%
Potassium
 
539.5
mg
15
%
Carbohydrates
 
21
g
7
%
Fiber
 
3.9
g
16
%
Sugar
 
13.1
g
15
%
Sugar Alcohol
 
13.94
g
Net Carbs
 
3.18
g
Protein
 
9.8
g
20
%
Vitamin A
 
1223.87
IU
24
%
Vitamin C
 
30.75
mg
37
%
Calcium
 
296.37
mg
30
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 301.4kcal | Carbohydrates: 21g | Protein: 9.8g | Fat: 27.3g | Saturated Fat: 15.4g | Polyunsaturated Fat: 2.02g | Monounsaturated Fat: 7.28g | Trans Fat: 0.7g | Cholesterol: 70.2mg | Sodium: 250.2mg | Potassium: 539.5mg | Fiber: 3.9g | Sugar: 13.1g | Vitamin A: 1223.87IU | Vitamin C: 30.75mg | Calcium: 296.37mg | Iron: 1mg | Sugar Alcohol: 13.94g | Net Carbs: 3.18g

Photos by Sarah DeYoung