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.
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Salted Caramel Chocolate Turtles

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Salted Caramel Chocolate Turtles White 9
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5 from 1 vote

Salted Caramel Chocolate Turtles

An adorable treat that also manages to be utterly deluxe, complete with a rich filling covered in a thick coat of chocolate.
Prep Time40 minutes
Chill Time20 minutes
Total Time1 hour
Course: Desserts
Keyword: Chef Taffiny Elrod, Salted Caramel
Keto Chow Flavor: Salted Caramel
Recipe Creator: Chef Taffiny Elrod
Servings: 12 turtles
Calories: 158.5kcal
Author: Taffiny Elrod

Ingredients

  • 48 pecan halves (about 4 oz medium pecan halves)
  • 4 Tbsp. unsalted butter
  • 2 Tbsp. brown, granulated erythritol blend
  • 1/4 cup heavy cream
  • 1/2 tsp. pure vanilla extract
  • 1 serving Salted Caramel Keto Chow
  • 1 cup sugar-free bittersweet chocolate chips
  • 1 tsp. refined coconut oil
  • Flaky sea salt for decorating optional

Instructions

  • Line a large baking sheet with parchment paper.
  • Arrange the pecans into twelve groups on the baking sheet by placing four together, touching in the center, like the feet of a turtle.
  • Melt and cook the butter in a small saucepan over low heat until it begins to turn golden and smell nutty. Stir in the erythritol carefully, as the butter will be very hot.
  • Carefully stir in the heavy cream and vanilla extract. Heat through, stirring to make sure nothing is stuck to the bottom of the pan.
  • Remove from the heat. Let cool about five minutes until it’s warm but not steaming hot.
  • Whisk in the Keto Chow until it has absorbed all the liquid and looks like a cooked roux. If the butter starts to melt out of the mixture just stir it again. It may look slightly broken.
  • Place about a Tbsp. of the caramel mixture on the center of each group of pecans.
  • Place the tray in the freezer to set for about ten minutes or until the caramel filling is firm to the touch.
  • Meanwhile, melt the chocolate by microwaving it with the coconut oil in 30-second bursts, stirring after each time, until it is completely melted and smooth. Be careful not to overheat or it will scorch and seize. The coconut oil helps keep the chocolate smooth while melting.
  • Spoon chocolate over the center of each mound, making sure to cover the sides and part of each pecan with the chocolate. This will ensure they hold together when the chocolate sets.
  • If desired, sprinkle with a tiny bit of flaky sea salt to decorate.
  • Return the tray to the freezer and chill for ten more minutes until the chocolate is set.
  • Store the turtles in an airtight container in the refrigerator for up to a week or in the freezer for up to three months. Keep refrigerated until serving for best results.
Nutrition Facts
Salted Caramel Chocolate Turtles
Serving Size
 
1 turtle
Amount per Serving
Calories
158.5
% Daily Value*
Fat
 
14.1
g
22
%
Saturated Fat
 
6.2
g
39
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1.51
g
Monounsaturated Fat
 
3.99
g
Cholesterol
 
16.8
mg
6
%
Sodium
 
112.3
mg
5
%
Potassium
 
158.75
mg
5
%
Carbohydrates
 
11.3
g
4
%
Fiber
 
4.8
g
20
%
Sugar
 
0.9
g
1
%
Sugar Alcohol
 
5.15
g
Net Carbs
 
1.41
g
Protein
 
3.8
g
8
%
Vitamin A
 
277.83
IU
6
%
Vitamin C
 
10.1
mg
12
%
Calcium
 
74.44
mg
7
%
Iron
 
1.35
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1turtle | Calories: 158.5kcal | Carbohydrates: 11.3g | Protein: 3.8g | Fat: 14.1g | Saturated Fat: 6.2g | Polyunsaturated Fat: 1.51g | Monounsaturated Fat: 3.99g | Trans Fat: 0.2g | Cholesterol: 16.8mg | Sodium: 112.3mg | Potassium: 158.75mg | Fiber: 4.8g | Sugar: 0.9g | Vitamin A: 277.83IU | Vitamin C: 10.1mg | Calcium: 74.44mg | Iron: 1.35mg | Sugar Alcohol: 5.15g | Net Carbs: 1.41g

Photos by Sarah DeYoung

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By |2021-03-19T14:11:48-06:00March 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |1 Comment
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No-Bake Protein Pops

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No-Bake Protein Pops

This treat is packed with protein, and is sure to make you smile!
Prep Time30 minutes
Chill Time20 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Strawberry
Keto Chow Flavor: Any sweet Keto Chow flavor, Apple Pie, Banana, Caramel Macchiato, Chocolate, Chocolate Mint, Chocolate Peanut Butter, Chocolate Toffee, Cookies and Cream, Eggnog, Key Lime, Lemon Meringue, Mocha, Orange Cream, Peaches & Cream, Pina Colada, Pistachio, Pumpkin Spice Caramel, Raspberry Cheesecake, Root Beer Float, S'mores, Salted Caramel, Snickerdoodle, Strawberry, Vanilla
Recipe Creator: Chef Taffiny Elrod
Servings: 8 pops
Calories: 192.5kcal
Author: Taffiny Elrod

Equipment

  • Cake pop or Lolli-pop sticks and a piece of Styrofoam or a small box with holes punched in it to hold the sticks upright while the chocolate sets.

Ingredients

  • 1 serving Strawberry Keto Chow or flavor of your choice
  • 1/4 cup fine almond flour (1 ounce)
  • 1 Tbsp. powdered erythritol
  • 4 Tbsp. unsalted butter, cubed
  • 1 Tbsp. heavy cream
  • 1/2 tsp. flavoriting extract of your choice optional
  • 1 cup sugar-free white chocolate chips
  • 1 tsp. refined coconut oil
  • 8 cake pop sticks
  • Assorted gel or paste food colorings, sugar-free sprinkles, candies, & chopped nuts for decorating

Instructions

  • Line a baking sheet or tray with parchment paper.
  • In a medium mixing bowl, stir together the Keto Chow, almond flour, and erythritol. Add the butter, heavy cream, and flavor extract (if using) and knead by hand until it comes together. The dough should feel like soft modeling clay.
  • Scoop a scant Tbsp. of the dough; roll it into a ball and place on the prepared baking sheet.
  • Place a stick in the center of each ball no deeper than halfway. Place in the freezer to chill while you melt the white chocolate for coating.
  • Before you melt the chocolate, set up any decorations you want to use. Use small bowls or cups for mixing different colors into the melted chocolate and small dishes for the sprinkles and any other decorations. You will also want to make sure you have something set up to hold the pops after they have been dipped. A piece of Styrofoam or a shoe box poked with small holes will work for this.
  • Melt the chocolate by placing it in a microwave safe bowl with the coconut oil and microwaving in 30-seconds bursts, stirring after each time, until the chocolate is completely melted and smooth. Be careful not to overheat or it will scorch and seize. The coconut oil helps keep the chocolate smooth while melting.
  • If you want to color the chocolate, add a small dab of desired food coloring to the chocolate, stir, and add more as needed to reach desired shade.
  • Pull the chilled protein balls from the freezer and dip them one at a time into the chocolate, letting the excess run back into the bowl. The stick will be loose; pull it out of the pop, coat the end in chocolate and place it back in the pop. This will help the stick stay in place once set. Use a small spatula to neaten the look if desired.
  • Add sprinkles, chopped nuts, or decorations while the chocolate is still soft. Then place the pop in the prepared Styrofoam or box until set.
  • Continue until all the pops are coated. When the chocolate is set, you can decorate them with different colored chocolate with a small piping bag, or a small plastic bag with the corner cut.
  • Chill until completely set. Then place each pop individually in plastic wrap or decorative bags, or store them in an airtight container. They will last in the refrigerator for up to a week or in the freezer for up to three months. Keep refrigerated until serving for best results.
Nutrition Facts
No-Bake Protein Pops
Serving Size
 
1 pop
Amount per Serving
Calories
192.5
% Daily Value*
Fat
 
17.3
g
27
%
Saturated Fat
 
9.4
g
59
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
0.68
g
Monounsaturated Fat
 
3
g
Cholesterol
 
18.9
mg
6
%
Sodium
 
106.8
mg
5
%
Potassium
 
240.45
mg
7
%
Carbohydrates
 
22.3
g
7
%
Fiber
 
6.8
g
28
%
Sugar
 
0.3
g
0
%
Sugar Alcohol
 
15.11
g
Net Carbs
 
0.45
g
Protein
 
4.1
g
8
%
Vitamin A
 
205
IU
4
%
Vitamin C
 
15.01
mg
18
%
Calcium
 
121.8
mg
12
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1pop | Calories: 192.5kcal | Carbohydrates: 22.3g | Protein: 4.1g | Fat: 17.3g | Saturated Fat: 9.4g | Polyunsaturated Fat: 0.68g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 18.9mg | Sodium: 106.8mg | Potassium: 240.45mg | Fiber: 6.8g | Sugar: 0.3g | Vitamin A: 205IU | Vitamin C: 15.01mg | Calcium: 121.8mg | Iron: 0.4mg | Sugar Alcohol: 15.11g | Net Carbs: 0.45g

Photos by Sarah DeYoung

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By |2021-03-31T12:39:27-06:00March 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , , |0 Comments
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Hot Cross Buns

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Hot Cross Buns

Soft, sweet, and rich, these buns will be the star of any brunch table.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Keyword: Chef Taffiny Elrod, Orange Cream
Keto Chow Flavor: Orange Cream
Recipe Creator: Chef Taffiny Elrod
Servings: 8 buns
Calories: 87.3kcal
Author: Taffiny Elrod

Ingredients

BUNS

  • 1 serving Orange Cream Keto Chow
  • 1/3 cup psyllium husk powder (1.75 oz.)
  • 1/3 cup coconut flour (1.25 oz.)
  • 1/4 cup granulated erythritol
  • 2 tsp. baking powder
  • 1/4 tsp. orange extract or zest of 1 orange
  • 1/4 tsp. lemon extract or zest of 1 lemon
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground nutmeg
  • 2 Tbsp. butter, melted
  • 1 cup boiling water
  • 2 Tbsp. freeze dried blueberries (optional)

ICING

Instructions

  • Preheat the oven to 375℉ and line a large baking sheet with parchment paper.
  • Using an electric mixer with a paddle attachment, combine Keto Chow, psyllium husk powder, coconut flour, erythritol, baking powder, orange and lemon zest, cinnamon, allspice, and nutmeg. Mix on low to combine.
  • Add the melted butter and boiling hot water. Carefully mix on the lowest setting until the water is absorbed, then turn the speed up to medium and mix until a soft dough forms.
  • Add the dried blueberries, if using, and mix briefly to incorporate them into the dough.
  • Divide the dough into eight equal pieces and roll them into balls. Wet your hands lightly with cool water if they are too sticky to roll. Space them evenly on the prepared baking sheet.
  • Bake for 30-40 minutes, or until golden brown, round, and puffed. They should sound slightly hollow when tapped on the bottom.
  • Serve warm with plenty of butter or allow them to cool completely and decorate with royal icing.
  • To make the icing, stir heavy cream and lemon juice into the powdered erythritol. If it is too thick, add more heavy cream or water a tsp. at a time until thin enough to pipe but still thick enough to hold together in a string when piped.
  • Pipe a cross or other decorative shapes on the cooled buns and allow the icing to set for at least half an hour before serving.
Nutrition Facts
Hot Cross Buns
Serving Size
 
1 bun
Amount per Serving
Calories
87.3
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
2.7
g
17
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.13
g
Monounsaturated Fat
 
0.95
g
Cholesterol
 
11.3
mg
4
%
Sodium
 
241.3
mg
10
%
Potassium
 
225.54
mg
6
%
Carbohydrates
 
20.6
g
7
%
Fiber
 
7.4
g
31
%
Sugar
 
0.6
g
1
%
Sugar Alcohol
 
10.84
g
Net Carbs
 
2.35
g
Protein
 
3.9
g
8
%
Vitamin A
 
234.58
IU
5
%
Vitamin C
 
17.33
mg
21
%
Calcium
 
160.26
mg
16
%
Iron
 
0.42
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1bun | Calories: 87.3kcal | Carbohydrates: 20.6g | Protein: 3.9g | Fat: 4g | Saturated Fat: 2.7g | Polyunsaturated Fat: 0.13g | Monounsaturated Fat: 0.95g | Trans Fat: 0.1g | Cholesterol: 11.3mg | Sodium: 241.3mg | Potassium: 225.54mg | Fiber: 7.4g | Sugar: 0.6g | Vitamin A: 234.58IU | Vitamin C: 17.33mg | Calcium: 160.26mg | Iron: 0.42mg | Sugar Alcohol: 10.84g | Net Carbs: 2.35g

Photos by Sarah DeYoung

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By |2021-03-19T14:09:14-06:00March 17th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , |2 Comments
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Leek and Asparagus Quiche

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Leak And Asparagus Quiche White 10
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5 from 1 vote

Leek and Asparagus Quiche

Delicious whether served hot or cold, this luxurious dish is deceptively simple and rich enough to satisfy the heartiest appetite.
Prep Time40 minutes
Cook Time40 minutes
Chill Time20 minutes
Total Time1 hour 40 minutes
Course: Main Dish
Keyword: Chef Taffiny Elrod, Savory Chicken Soup
Keto Chow Flavor: Savory Chicken Soup
Recipe Creator: Chef Taffiny Elrod
Servings: 8 servings
Calories: 492.3kcal
Author: Taffiny Elrod

Equipment

  • 9” fluted tart pan with removable bottom

Ingredients

CRUST

QUICHE

  • 15 spears asparagus enough to yeald 1 cup chopped
  • 1 large leek
  • 1 Tbsp. unsalted butter
  • 4 large eggs (plus the leftover egg yolk from the crust)
  • 1 cup heavy cream
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg, preferably freshly ground
  • 1/4 tsp. ground white pepper
  • Small Pinch cayenne pepper
  • 1/2 cup cooked ham, cut into ½ inch cubes optional
  • 1 cup grated gruyere cheese

Instructions

  • Prepare the vegetables first. Cut the leeks in half lengthwise and trim the fibrous green tops, leaving the white and tender green parts. Wash them carefully to remove any sand between the layers. Cut them into 1/4-inch slices.
  • Heat a small skillet over medium heat and melt the butter. Add the leeks and cook until they are slightly tender and bright green. Set aside to cool.
  • Trim any tough ends from the asparagus.
  • Fill a shallow pot or large skillet with two inches of water. Bring to a boil and add a heaping tsp. of salt.
  • Place the asparagus in the pot to cook for about two minutes, or until bright green and barely tender. Immediately plunge cooked asparagus into ice water to cool. Drain well and cut into 1/2-inch pieces, reserving some of the tips to decorate the quiche.
  • To make the crust, mix the Keto Chow and almond flour together in a large bowl.
  • Cut the butter and cheese into the flour until the mixture resembles coarse sand with a few pebble-sized pieces of butter still visible.
  • Add the egg white and one Tbsp. of water and mix until the dough starts to come together. When you pinch the dough between your finger and thumb, it should hold together. If it doesn’t, add the second Tbsp. of water and knead together.
  • Shape the dough into a ball; wrap it in plastic and let it rest for about 5 minutes.
  • Sprinkle some Keto Chow on the dough and flatten it into a disc.
  • Place the disc between two pieces of parchment paper and roll the dough out to approximately 10” in diameter to fit into the tart pan. If it starts to stick, sprinkle more Keto Chow as you work.
  • Remove the top parchment paper and flip the rolled crust over into the tart pan. Remove the other piece of parchment paper and gently press the crust into the pan, making sure it fits into the edges and the flutes, pinching together any tears or weak spots. Use your rolling pin or your hands to remove any excess crust hanging over the edges of the tin.
  • Place the tin on a baking sheet and prick about four air vents in the crust with a fork. Don’t make too many or the filling will leak.
  • Preheat the oven to 375℉, set a rack to the bottom third of the oven, and chill the crust for 20 minutes.
  • Bake the crust for approximately 20 minutes until it starts to look golden. If it puffs up while baking, gently press it back down to release the steam.
  • Remove it and set aside while you make the filling, but keep it in the pan and on the sheet tray.
  • Mix the eggs and egg yolk, then beat in the heavy cream, salt, nutmeg, white pepper, and cayenne.
  • Spread the leeks, asparagus, and ham (if using) over the crust. Spread the cheese evenly over the vegetables, then gently pour the egg mixture over the fillings. Decorate the top with the reserved asparagus tips.
  • Place the quiche, still on the baking tray, in the oven and bake for about 20 minutes, or until golden brown and puffed in the center.
  • Once cooked, allow to cool at least 30 minutes before removing the quiche from the tart pan by loosening the edges and popping the bottom out of the pan.
  • Serve warm or keep tightly wrapped in the refrigerator for up to five days.

Notes

For the crust to work, the ingredients really need to be weighed, but the good news is this quiche is just as delicious baked in a well-buttered, deep dish pie pan or casserole dish. Baking time may increase in a glass pan.
Don’t panic at the number of steps in this recipe! The vegetables can be prepped in advance or you can substitute leftover, cooked vegetables.
Nutrition Facts
Leek and Asparagus Quiche
Serving Size
 
1 serving
Amount per Serving
Calories
492.3
% Daily Value*
Fat
 
41.8
g
64
%
Saturated Fat
 
21.7
g
136
%
Trans Fat
 
1.1
g
Polyunsaturated Fat
 
3.33
g
Monounsaturated Fat
 
13.94
g
Cholesterol
 
256.1
mg
85
%
Sodium
 
809.1
mg
35
%
Potassium
 
615.7
mg
18
%
Carbohydrates
 
7.8
g
3
%
Fiber
 
3.1
g
13
%
Sugar
 
3.1
g
3
%
Sugar Alcohol
 
0.08
g
Net Carbs
 
4.61
g
Protein
 
24
g
48
%
Vitamin A
 
1882.89
IU
38
%
Vitamin C
 
26.28
mg
32
%
Calcium
 
461.51
mg
46
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 492.3kcal | Carbohydrates: 7.8g | Protein: 24g | Fat: 41.8g | Saturated Fat: 21.7g | Polyunsaturated Fat: 3.33g | Monounsaturated Fat: 13.94g | Trans Fat: 1.1g | Cholesterol: 256.1mg | Sodium: 809.1mg | Potassium: 615.7mg | Fiber: 3.1g | Sugar: 3.1g | Vitamin A: 1882.89IU | Vitamin C: 26.28mg | Calcium: 461.51mg | Iron: 2mg | Sugar Alcohol: 0.08g | Net Carbs: 4.61g

WP Recipe Maker #43229

Photos by Sarah DeYoung

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By |2021-03-22T10:47:59-06:00March 17th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , , |1 Comment
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Chocolate Peanut Butter Snack Cakes

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Peanut Butter Snack Cakes White 18
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Chocolate Peanut Butter Snack Cakes

Snack size treats that will satisfy the strongest chocolate peanut butter craving.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Chocolate Peanut Butter
Keto Chow Flavor: Chocolate Peanut Butter
Recipe Creator: Chef Taffiny Elrod
Servings: 12 cakes
Calories: 194.5kcal
Author: Taffiny Elrod

Equipment

  • éclair/ lady finger cake molds*; piping bags; large, round piping tip; decorative piping tip

Ingredients

Cake:

Filling:

Glaze:

Instructions

  • Oil the cake molds and preheat the oven to 325℉. Attach a round tip to the piping bag or use a plastic Ziploc bag with a cut corner.
  • In a small mixing bowl, combine the Keto Chow, cocoa powder, and baking powder.
  • Beat the egg whites in the work bowl of an electric mixer with the whip attachment until they begin to look frothy. With the mixer at medium speed, add the cream of tartar and sprinkle 1/4 cup of the powdered erythritol over the egg whites. Beat until the egg whites look glossy and hold stiff peaks.
  • Transfer the beaten egg whites to another bowl and place the egg yolks in the work bowl. (No need to wash the bowl yet.) Beat the egg yolks with the remaining 1/4 cup powdered erythritol until they have doubled in volume, which should take about five minutes. They should look satiny and be light yellow in color.
  • Fold the avocado oil and vanilla extract into the egg yolks with a rubber spatula.
  • Fold the egg whites into the egg mixture in two portions.
  • Sprinkle the Keto Chow mixture over the eggs and fold in gently. The volume will decrease slightly.
  • Fill the piping bag with the batter and pipe into the prepared cake molds.
  • Bake the cakes for 15-20 minutes, or until they have risen, the surface looks dull, they spring back when touched, and a cake tester comes out clean.
  • Set the molds on a cooling rack. Turn the cakes out of the molds when they have cooled for about five minutes, then let cool completely.
  • To make the filling, beat together the peanut butter and softened butter until light and fluffy. Add the Keto Chow, erythritol, heavy cream, and vanilla extract and beat until combined and light.
  • Put the filling in a piping bag with a large star tip or ruffle tip, or in a Ziploc bag with a cut corner to create a piping bag.
  • Carefully slice the cooled cakes in half lengthwise.
  • Pipe filling on one half and place the other half on top, then place in the refrigerator to set. Reserve about 1/4 cup of the filling to decorate the cakes.
  • To make the glaze, sift the powdered erythritol and cocoa powder into a mixing bowl.
  • Add the vanilla extract and stir in the warm water a tsp. at a time until it reaches a thick, pourable consistency.
  • Spoon or pour the glaze over the top of each cake, smoothing it to the edges.
  • Allow the glaze to set slightly, then decorate the tops with the remaining peanut butter filling. They can also be decorated with crushed peanuts, shaved chocolate, or whipped cream.
  • Store in an airtight container in the refrigerator for up to three days or store frozen for up to three months.

Notes

NOTES: Higher elevation may impact your baking time; it took approximately 30 minutes of baking to get a clean toothpick 
*You can use a mini cupcake tin instead if you do not have éclair molds.
Nutrition Facts
Chocolate Peanut Butter Snack Cakes
Serving Size
 
1 serving
Amount per Serving
Calories
194.5
% Daily Value*
Fat
 
169
g
260
%
Saturated Fat
 
6.8
g
43
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2.04
g
Monounsaturated Fat
 
6.29
g
Cholesterol
 
87.5
mg
29
%
Sodium
 
182.7
mg
8
%
Potassium
 
383.95
mg
11
%
Carbohydrates
 
26.3
g
9
%
Fiber
 
2.23
g
9
%
Sugar
 
0.72
g
1
%
Sugar Alcohol
 
22.5
g
Net Carbs
 
1.56
g
Protein
 
8.7
g
17
%
Vitamin A
 
483.18
IU
10
%
Vitamin C
 
16.88
mg
20
%
Calcium
 
120.1
mg
12
%
Iron
 
0.92
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 194.5kcal | Carbohydrates: 26.3g | Protein: 8.7g | Fat: 169g | Saturated Fat: 6.8g | Polyunsaturated Fat: 2.04g | Monounsaturated Fat: 6.29g | Trans Fat: 0.3g | Cholesterol: 87.5mg | Sodium: 182.7mg | Potassium: 383.95mg | Fiber: 2.23g | Sugar: 0.72g | Vitamin A: 483.18IU | Vitamin C: 16.88mg | Calcium: 120.1mg | Iron: 0.92mg | Sugar Alcohol: 22.5g | Net Carbs: 1.56g

Photos by Sarah DeYoung

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By |2021-03-04T10:28:39-07:00March 4th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , |0 Comments
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Chocolate Mint Fudge Fat Bombs

 

Chocolate Mint Fudge Fat Bombs White 11
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Chocolate Mint Fudge Fat Bombs

Full of healthy fats from coconut and avocado, this no-cook fudge doubles as an excellent fat bomb to crush cravings or top off your fat macros. The fresh mint takes the flavor to another level and keeps the fudge light and fresh.
Prep Time15 minutes
Chill Time:30 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Chocolate Mint
Keto Chow Flavor: Chocolate Mint
Recipe Creator: Chef Taffiny Elrod
Servings: 1 pieces
Calories: 90.6kcal
Author: Taffiny Elrod

Equipment

  • Blender

Ingredients

Fudge:

  • 1/3 cup coconut butter
  • 1/3 cup refined coconut oil *
  • 1 ripe Haas Avocado peeled & pitted
  • 1 serving Chocolate Mint Keto Chow
  • 1 tablespoon almond milk if needed
  • 3 ounces sugar-free, semi-sweet chocolate chips plus extra for decoration

Topping:

  • 1/4 cup white chocolate chips (1.5 ounces)
  • 1 tablespoon coconut oil
  • greet food coloring
  • small bunch fresh, mint leaves

Instructions

  • Oil a 9 X 4.5-inch loaf pan and line with parchment paper, leaving some extra hanging over the long sides. This will make the fudge easier to remove later.
  • Warm the coconut butter and coconut oil to soften; place in a blender with the flesh of the avocado and blend until smooth.
  • Add the Keto Chow and blend. If it is too thick to blend, add the almond milk.
  • Melt the chocolate chips carefully in the microwave or with a double boiler over gently simmering water.
  • Fold the melted chocolate into the avocado and coconut mixture.
  • Spread the fudge into the prepared loaf pan and chill in the freezer for about 20 minutes or until set.
  • Melt the white chocolate with the coconut oil in the microwave or over a double boiler of gently simmering water. Add a drop or two of green food coloring and stir to distribute the color.
  • Spread the white chocolate mixture over the fudge and decorate by pressing in chocolate chips and mint leaves.
  • Chill in the freezer for another ten minutes or until set.
  • Remove from the pan by lifting the parchment paper handles. If it won’t come loose, allow it to come to room temperature for ten minutes.
  • Cut the fudge into 24 pieces. Store in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.

Notes

*Refined coconut oil gives a milder coconut flavor.
Nutrition Facts
Chocolate Mint Fudge Fat Bombs
Serving Size
 
1 serving
Amount per Serving
Calories
90.6
% Daily Value*
Fat
 
8.3
g
13
%
Saturated Fat
 
6.2
g
39
%
Polyunsaturated Fat
 
0.17
g
Monounsaturated Fat
 
0.79
g
Cholesterol
 
0.5
mg
0
%
Sodium
 
36.1
mg
2
%
Potassium
 
105.98
mg
3
%
Carbohydrates
 
4.6
g
2
%
Fiber
 
2.2
g
9
%
Sugar
 
0.1
g
0
%
Sugar Alcohol
 
1.77
g
Net Carbs
 
0.66
g
Protein
 
1.7
g
3
%
Vitamin A
 
18.3
IU
0
%
Vitamin C
 
6.22
mg
8
%
Calcium
 
34.74
mg
3
%
Iron
 
0.19
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 90.6kcal | Carbohydrates: 4.6g | Protein: 1.7g | Fat: 8.3g | Saturated Fat: 6.2g | Polyunsaturated Fat: 0.17g | Monounsaturated Fat: 0.79g | Cholesterol: 0.5mg | Sodium: 36.1mg | Potassium: 105.98mg | Fiber: 2.2g | Sugar: 0.1g | Vitamin A: 18.3IU | Vitamin C: 6.22mg | Calcium: 34.74mg | Iron: 0.19mg | Sugar Alcohol: 1.77g | Net Carbs: 0.66g

Photos by Sarah DeYoung

By |2021-03-01T16:14:36-07:00February 27th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , |2 Comments
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Root Beer Float Dessert Cups

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Root Beer Dessert Cups White 21
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Root Beer Float Dessert Cups

A delicious dessert that’s ready in minutes with a few simple ingredients. Perfect for an afternoon treat.
Prep Time15 minutes
CHILL TIME1 minute
Total Time16 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Root Beer Float
Keto Chow Flavor: Root Beer Float
Recipe Creator: Chef Taffiny Elrod
Servings: 6 1/2 cup servings
Calories: 276.1kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Whip the heavy cream on medium speed until it starts to thicken. Add the erythritol and vanilla extract and beat on high speed until it holds stiff peaks.
  • Place the Keto Chow in a separate bowl and mix in the diet root beer.
  • Fold one third of the whipped cream into the Keto Chow mixture to lighten it.
  • Fold another third of the whipped cream into the mixture, reserving the final third for topping the cups.
  • Divide the cookie crumbs among six dessert glasses or small bowls. Reserve two Tbsp. for garnishing.
  • Divide the root beer cream among the cups and top them with a dollop of whipped cream.
  • Sprinkle the remaining cookie crumbs over each cup to decorate.
  • Slice each strawberry into three circles. Stand a strawberry circle in the center of the whipped cream on each cup.
  • For best results, chill the cups for about 30 minutes before serving.
  • Cover any remaining cups and refrigerate for up to three days.

Notes

KETO CHOW NOTE: Use any keto cookie crumbs you want to, including any from our own recipe archive. Or use store bought; we used High Key Snickerdoodle Mini Cookies. 
Nutrition Facts
Root Beer Float Dessert Cups
Serving Size
 
1 serving
Amount per Serving
Calories
276.1
% Daily Value*
Fat
 
26.2
g
40
%
Saturated Fat
 
15.7
g
98
%
Trans Fat
 
0.7
g
Polyunsaturated Fat
 
0.94
g
Monounsaturated Fat
 
5.42
g
Cholesterol
 
76.9
mg
26
%
Sodium
 
193.6
mg
8
%
Potassium
 
333.33
mg
10
%
Carbohydrates
 
8.9
g
3
%
Fiber
 
1.9
g
8
%
Sugar
 
2.5
g
3
%
Sugar Alcohol
 
4.51
g
Net Carbs
 
2.44
g
Protein
 
7.4
g
15
%
Vitamin A
 
913.87
IU
18
%
Vitamin C
 
26.66
mg
32
%
Calcium
 
194.79
mg
19
%
Iron
 
0.71
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 276.1kcal | Carbohydrates: 8.9g | Protein: 7.4g | Fat: 26.2g | Saturated Fat: 15.7g | Polyunsaturated Fat: 0.94g | Monounsaturated Fat: 5.42g | Trans Fat: 0.7g | Cholesterol: 76.9mg | Sodium: 193.6mg | Potassium: 333.33mg | Fiber: 1.9g | Sugar: 2.5g | Vitamin A: 913.87IU | Vitamin C: 26.66mg | Calcium: 194.79mg | Iron: 0.71mg | Sugar Alcohol: 4.51g | Net Carbs: 2.44g

Photos by Sarah DeYoung

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By |2021-03-16T12:34:11-06:00February 27th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , |0 Comments
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Vanilla Cream Tarts with Fresh Berries

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Vanilla Cream Tart White 11
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Vanilla Cream Tarts with Fresh Berries

Vanilla tart shells filled with pastry cream and topped with fresh berries are a beautiful springtime dessert. Decorate with edible flowers and fresh mint leaves for a special touch.
Prep Time1 hour
Cook Time30 minutes
Chill Time2 hours
Total Time3 hours 30 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Vanilla
Keto Chow Flavor: Vanilla
Recipe Creator: Chef Taffiny Elrod
Servings: 6 tarts
Calories: 442.1kcal
Author: Taffiny Elrod

Equipment

  • Mini tart pans, fine mesh sieve

Ingredients

TART SHELLS

PASTY CREAM

  • 1 tsp pure vanilla extract or half a vanilla bean
  • 2 cups heavy cream, divided
  • 2 large egg yolks
  • 1/4 cup granulated allulose (2 ounces)
  • 2 tbsp Vanilla Keto Chow

TO ASSEMBLE

  • 2 pints fresh berries like raspberries, blackberries, blueberries & strawberries washed & dried
  • small edible flowers such as pansies or nasturtiums
  • fresh mint leaves

Instructions

  • To make the tart shells, preheat the oven to 325℉ and oil six mini tart pans.
  • Mix the Keto Chow, almond flour, and erythritol together in a bowl.
  • Stir in the melted butter until all the dry ingredients are coated.
  • Add the egg white and vanilla extract and stir until it comes together into a soft dough.
  • Separate into 6 equal pieces and press into the oiled tart pans.
  • If the dough is very soft or it is very warm in the kitchen, chill the prepared tart shells for 10-20 minutes before baking.
  • Prick the bottom of each shell with a fork in two or three places to allow steam to release while baking.
  • Bake for approximately 20 minutes, until brown and firm to the touch. The bottoms should be lightly browned when removed from the tart pan. If they seem too soft to remove from the pans place them back in the oven for another minute or two until they feel firmer.
  • Place on a cooling rack to cool completely.
  • To make the pastry cream, split the vanilla bean with a small knife and scrape the seeds from inside the pod.
  • Place the pod and the seeds in a small saucepan with one cup of heavy cream.
  • Heat the cream over medium heat until it comes to a low simmer.
  • While the cream heats, whisk the egg yolks with the allulose in a separate bowl until light and frothy.
  • When the cream is beginning to simmer, stir about 1/4 cup of it into the beaten egg yolks, then stir the mix back into the pan of cream.
  • Stir over low heat until it begins to thicken. It is ready when it coats the back of a spoon and holds a stripe when a finger is run through it.
  • Strain it through a fine mesh sieve into a bowl and whisk in the 2 tablespoons Keto Chow, being sure to mix well
  • Refrigerate the cream until well chilled.
  • Whip the remaining cup of heavy cream to soft peaks and fold it into the chilled pastry cream.
  • When ready to serve, fill the cooled tart shells with the prepared pastry cream and arrange the berries on top. Decorate with the flowers and mint leaves.
  • These tarts are best served within a couple hours of assembling. However, the components can be made ahead and stored in airtight containers in the refrigerator for up to three days.

Notes

KETO CHOW NOTES: Sarah used 6 mini tart pans with dimensions 4.25” in diameter by 1” high. 
Nutrition Facts
Vanilla Cream Tarts with Fresh Berries
Serving Size
 
1 tart
Amount per Serving
Calories
442.1
% Daily Value*
Fat
 
42.6
g
66
%
Saturated Fat
 
24
g
150
%
Trans Fat
 
1.3
g
Polyunsaturated Fat
 
2.89
g
Monounsaturated Fat
 
13.06
g
Cholesterol
 
172.7
mg
58
%
Sodium
 
222.3
mg
10
%
Potassium
 
503.49
mg
14
%
Carbohydrates
 
24.8
g
8
%
Fiber
 
2.3
g
10
%
Sugar
 
3.1
g
3
%
Sugar Alcohol
 
18.93
g
Net Carbs
 
3.51
g
Protein
 
11.6
g
23
%
Vitamin A
 
1704.46
IU
34
%
Vitamin C
 
27.08
mg
33
%
Calcium
 
247.77
mg
25
%
Iron
 
1.05
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1tart | Calories: 442.1kcal | Carbohydrates: 24.8g | Protein: 11.6g | Fat: 42.6g | Saturated Fat: 24g | Polyunsaturated Fat: 2.89g | Monounsaturated Fat: 13.06g | Trans Fat: 1.3g | Cholesterol: 172.7mg | Sodium: 222.3mg | Potassium: 503.49mg | Fiber: 2.3g | Sugar: 3.1g | Vitamin A: 1704.46IU | Vitamin C: 27.08mg | Calcium: 247.77mg | Iron: 1.05mg | Sugar Alcohol: 18.93g | Net Carbs: 3.51g

Photos by Sarah DeYoung

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By |2021-02-15T14:57:00-07:00February 15th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , , |0 Comments
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Peach Cobbler Bon-Bons

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Peach Bon Bons White 4
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Peach Cobbler Bon-Bons

These bon-bons feature all the flavors of a scrumptious peach cobbler in a bite sized treat.
Prep Time30 minutes
Chill Time30 minutes
Total Time1 hour
Course: Desserts
Keyword: Chef Taffiny Elrod, Peaches & Cream
Keto Chow Flavor: Peaches & Cream
Recipe Creator: Chef Taffiny Elrod
Servings: 25 bon bons
Calories: 96.4kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Mix the butter with the sweetener, vanilla, nutmeg, and cinnamon, then mix in the cream cheese and Keto Chow.
  • Chill the mixture for 30 minutes.
  • Scoop chilled mixture into half ounce balls, using a tablespoon or half ounce scoop.
  • Roll each bon-bon in the ground pecans to coat.
  • Store in the refrigerator in an airtight container for a week or in the freezer for three months.
Nutrition Facts
Peach Cobbler Bon-Bons
Serving Size
 
1 bon bon
Amount per Serving
Calories
96.4
% Daily Value*
Fat
 
9.6
g
15
%
Saturated Fat
 
4.4
g
28
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1.09
g
Monounsaturated Fat
 
3.42
g
Cholesterol
 
19.4
mg
6
%
Sodium
 
63.2
mg
3
%
Potassium
 
91.34
mg
3
%
Carbohydrates
 
2.4
g
1
%
Fiber
 
0.7
g
3
%
Sugar
 
0.5
g
1
%
Sugar Alcohol
 
0.96
g
Net Carbs
 
0.74
g
Protein
 
2
g
4
%
Vitamin A
 
256.54
IU
5
%
Vitamin C
 
4.84
mg
6
%
Calcium
 
42.91
mg
4
%
Iron
 
0.21
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1bon bon | Calories: 96.4kcal | Carbohydrates: 2.4g | Protein: 2g | Fat: 9.6g | Saturated Fat: 4.4g | Polyunsaturated Fat: 1.09g | Monounsaturated Fat: 3.42g | Trans Fat: 0.3g | Cholesterol: 19.4mg | Sodium: 63.2mg | Potassium: 91.34mg | Fiber: 0.7g | Sugar: 0.5g | Vitamin A: 256.54IU | Vitamin C: 4.84mg | Calcium: 42.91mg | Iron: 0.21mg | Sugar Alcohol: 0.96g | Net Carbs: 0.74g

Photos by Sarah DeYoung

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By |2021-02-09T19:49:54-07:00February 9th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , , , |0 Comments
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Ginger Peach Cheesecake

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Ginger Peach Cheesecake 23
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Ginger Peach Cheesecake

Ginger gives peach a sophisticated edge in this beautiful cheesecake. It looks and tastes elaborate but comes together easily; just plan to make it at least a day before you want to serve it because it needs to chill overnight. Baking the cheesecake in a water bath ensures it bakes evenly and helps keep the top from cracking.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Chill Time8 hours 5 minutes
Total Time9 hours 45 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Peaches & Cream
Keto Chow Flavor: Peaches & Cream
Recipe Creator: Chef Taffiny Elrod
Servings: 12 slices
Calories: 283.4kcal
Author: Taffiny Elrod

Equipment

  • 8-inch springform pan, parchment paper

Ingredients

CRUST

FILLING:

TOPPING:

  • 1 inch piece fresh ginger root
  • 3 tbsp sugar-free peach or apricot jam

Instructions

  • To make the crust, preheat the oven to 350℉ and wrap the outside of the springform pan, tightly in aluminum foil. If you want to be able to easily remove the cheesecake from the bottom of the pan as well, carefully line the bottom with parchment paper before making the crust.
  • Mix the almond flour, ginger, cinnamon, and salt, then stir in the sweetener.
  • Stir in the butter, egg white, and extracts. Mix until it holds together when pressed between your fingers.
  • Press the crust into the bottom of the pan as evenly as possible.
  • Bake until it is beginning to brown slightly and is firm to the touch–about 20 minutes.
  • Set aside to cool while you make the filling.
  • Lower the oven temperature to 325℉.
  • Place the cream cheese in the work bowl of a stand mixer. Beat on low speed until the cream cheese is soft and has begun to increase in volume. The goal is to get the cream cheese as light and creamy as possible with no lumps.
  • Increase the speed to medium and add the eggs one at a time, beating after each addition, then mix in the erythritol.
  • Add the heavy cream and Keto Chow and mix just until they are fully incorporated. Don’t overmix at this stage.
  • Spread the filling over the prepared crust; make sure it is smooth and even.
  • Place the cheesecake in a shallow pan or baking dish with room to hold an inch of water.
  • Place the pan on the middle rack of the preheated oven, and carefully pour boiling water into the larger pan, until it reaches about 1 inch of the way up the springform pan.
  • Bake until the cheesecake is just starting to turn golden around the edges and set in the center–about 50 minutes.
  • Remove from the oven and take the pan out of the water bath. Transfer to a rack and let the cheesecake cool completely.
  • To make the topping, grate the ginger root and squeeze the pulp to get one teaspoon of ginger juice. Warm the jam slightly and stir in the ginger juice.
  • Spread the ginger-peach mixture over the cheesecake, smoothing it out to the edges.
  • Cover the cheesecake and move to the refrigerator to chill overnight.
  • To serve, remove the springform from the base and transfer the cheesecake to a serving dish. For best texture, remove the cheesecake from the refrigerator 20 minutes before serving.
  • Store cheesecake tightly wrapped in the refrigerator for up to three days. If you used parchment paper on the bottom, run a flexible metal spatula under the paper to loosen from the bottom when the cheesecake has been chilled, then peel the paper away from the crust.
Nutrition Facts
Ginger Peach Cheesecake
Serving Size
 
1 serving
Amount per Serving
Calories
283.4
% Daily Value*
Fat
 
26.1
g
40
%
Saturated Fat
 
12.9
g
81
%
Trans Fat
 
0.7
g
Polyunsaturated Fat
 
2.11
g
Monounsaturated Fat
 
8.7
g
Cholesterol
 
91.6
mg
31
%
Sodium
 
258.4
mg
11
%
Potassium
 
279.03
mg
8
%
Carbohydrates
 
13
g
4
%
Fiber
 
2.2
g
9
%
Sugar
 
2.3
g
3
%
Sugar Alcohol
 
8.76
g
Net Carbs
 
4.37
g
Protein
 
8.2
g
16
%
Vitamin A
 
811.5
IU
16
%
Vitamin C
 
10.08
mg
12
%
Calcium
 
13.68
mg
1
%
Iron
 
0.74
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 283.4kcal | Carbohydrates: 13g | Protein: 8.2g | Fat: 26.1g | Saturated Fat: 12.9g | Polyunsaturated Fat: 2.11g | Monounsaturated Fat: 8.7g | Trans Fat: 0.7g | Cholesterol: 91.6mg | Sodium: 258.4mg | Potassium: 279.03mg | Fiber: 2.2g | Sugar: 2.3g | Vitamin A: 811.5IU | Vitamin C: 10.08mg | Calcium: 13.68mg | Iron: 0.74mg | Sugar Alcohol: 8.76g | Net Carbs: 4.37g

Photos by Sarah DeYoung

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By |2021-02-22T12:50:27-07:00February 9th, 2021|Categories: Keto Chow Recipes, Recipes|Tags: , , , , |4 Comments
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