Lori Allred, Author at Old Keto Chow

By Lori Allred|2021-08-13T22:30:43-06:00August 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: amandaeatsketo, Guava Grapefrui, keto recipe, amanda balle|0 Comments

Guava Grapefruit Madeleines
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Guava Grapefruit Madeleines

Recipes, Keto Chow Recipes

Guava Grapefruit Madeleines

Guava Grapefruit Madeleines

My take on these famous French cakes stay perfectly light and tender, with a hint of guava and grapefruit.

Prep Time20

Cook Time12

Total Time32

Course: Desserts

Keyword: Chef Taffiny Elrod, Guava Grapefruit

Keto Chow Flavor: Guava Grapefruit

Recipe Creator: Chef Taffiny Elrod

Servings: madeleines

Author: Lori Allred

Equipment

Metal full sized madeleine pan*

Ingredients

4 Tbsp. unsalted butter extra for greasing the molds
3 large eggs room temperature
1/2 cup granulated erythritol
2 1/2 tsp. grated grapefruit zest divided
1/2 cup sifted, fine almond flour (1.5 oz.)
1 serving Guava Grapefruit Keto Chow
1/2 tsp. baking powder
1/2 cup sugar-free white chocolate chips
pink food coloring

Instructions

Melt the butter and set aside to cool to room temperature.
In a large mixing bowl, beat the eggs, erythritol, and two tsp. of the grapefruit zest with an electric mixer (or ideally a stand mixer) until they are light, frothy, and at least doubled in volume. The whipped eggs should be the color of butter and the consistency of slightly whipped heavy cream. This will take about 10 minutes.
In a small bowl, mix the almond flour, Keto Chow, and baking powder and set aside.
When the eggs and erythritol are fully whipped, add the dry ingredients and gently fold in with a wooden spoon or rubber spatula.
Add the melted butter and gently fold into the mixture.
Allow the batter to rest for 10-20 minutes. While it rests, preheat the oven to 325℉.
Brush a thin layer of softened butter inside the madeleine molds.
Use a small (.75 oz, #40) cookie scoop to fill each mold with about 1 1/2 Tbsp. batter. It’s okay if the batter sits in the middle of the molds; it will spread to fill them when it bakes.
Place the filled tray in the center rack of the oven and bake for about 12-15, or until the cakes are golden around the edges and spring back when touched lightly in the center.
Madeleines can be enjoyed warm or cooled completely and dipped in white chocolate. To decorate with white chocolate, melt the chocolate and stir in a drop or two of pink food coloring.
Dip one edge of each madeleine into the melted chocolate and place on a rack to set. Sprinkle with extra grapefruit zest if desired.
Madeleines are best eaten within a day or two but can be stored tightly wrapped in the freezer up to three months.

Notes

*Using a silicone madeleine pan will not allow the batter to cook evenly.

By Lori Allred|2021-08-13T21:18:56-06:00August 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, keto recipe, keto cookies, Chef Taffy Elrod, Guava Grapefruit|0 Comments

Easy Fat Bombs
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Easy Fat Bombs

Recipes, Keto Chow Recipes

Easy Fat Bombs

Easy Fat Bombs

Prep Time10

Chill Time20

Total Time30

Course: Desserts, Snacks

Keyword: Chef Taffiny Elrod, Vanilla

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: (1/2 oz) bomb

Calories: 89.8kcal

Author: Lori Allred

Ingredients

4 oz butter melted
2 oz coconut oil melted
1 Tbsp heavy whipping cream
2 Tbsp powdered sweetener
1 serving Vanilla Keto Chow (or any flavor of your choice)
1/4 tsp complimentary extract of your choice optional

Instructions

Melt the butter and coconut oil, then stir in the cream, powdered sweetener, Keto Chow, and extract if using. Stir until the salt has dissolved or let site 5 minute then stir.
Pour into silicone candy molds or ice cube trays. Chill in the freezer until set, then pop them out of the molds.
Store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to the three months.

Nutrition Facts

Easy Fat Bombs

Serving Size

1 fat bomb

Amount per Serving

Calories

89.8

% Daily Value*

Fat

9.3

g

14

%

Saturated Fat

6.5

g

41

%

Trans Fat

0.2

g

Polyunsaturated Fat

0.27

g

Monounsaturated Fat

1.89

g

Cholesterol

16.4

mg

5

%

Sodium

54.1

mg

2

%

Potassium

100.45

mg

3

%

Carbohydrates

0.4

g

0

%

Fiber

0.4

g

2

%

Net Carbs

0.04

g

Protein

1.7

g

3

%

Vitamin A

239.77

IU

5

%

Vitamin C

8.54

mg

10

%

Calcium

44.45

mg

4

%

Iron

0.11

mg

1

%

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

Nutrition

Photography by Sarah DeYoung

By Lori Allred|2021-07-20T09:40:28-06:00June 29th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: fat bombs, keto fat bomb, Chef Taffy Elrod, easy fat bombs, keto chow fat bombs|2 Comments

Raspberry Mascarpone Cookie Baskets
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Raspberry Mascarpone Cookie Baskets

Recipes, Keto Chow Recipes

Raspberry Mascarpone Cookie Baskets

Raspberry Marscapone Cookie Baskets White 7

Raspberry Mascarpone Cookie Baskets

Refreshing and elegant, these will add a bit of fancy to any meal or dinner party—and the best part is, they’re deceptively easy to make!

Prep Time20

Cook Time30

Total Time50

Course: Desserts

Keyword: Chef Taffiny Elrod, Raspberry Cheesecake

Keto Chow Flavor: Raspberry Cheesecake

Recipe Creator: Chef Taffiny Elrod

Servings: cookie basket

Calories: 227.8kcal

Author: Shanelle Sorensen

Equipment

Pizzelle Iron, small bowls or teacups

Ingredients

FILLING

3 cups marscarpone cheese
2 pints fresh raspberries washed & dried (reserve 8 for garnish)
1/4 cup powdered erythritol
1 tsp. pure vanille extract

COOKIE CUPS

2 large eggs
1/4 cup granulated erythritol
1/4 cup avocado oil
1/2 tsp. pure vanilla extract
1 serving Raspberry Cheesecake Keto Chow
1/4 tsp. fine salt
8 fresh mint leaves for garnish

Instructions

To make the filling, mix together the mascarpone cheese, fresh raspberries, powdered erythritol, and vanilla extract in a small mixing bowl.
Chill the mixture in the refrigerator until ready to assemble the baskets.
To make the cookie baskets, beat the eggs with an electric mixer for at least three minutes, or until they are light, fluffy, and doubled in volume. This step is important because it gives the cookies a light texture and makes the batter much easier to work with.
With the mixer on low speed, gradually beat in the erythritol, then the oil and vanilla extract.
Mix in the Keto Chow and salt, mixing until fully combined.
Allow the batter to rest while you preheat a pizzelle iron. Turn the small bowls upside down; you will be using them to shape the cooked pizzelles.
When it is heated, drop a small ball of dough near the back of the iron. The ball should be about a Tbsp. but it will depend on the size of your iron.
Bake the cookie according to the manufacturer's directions until slightly golden and firm enough to carefully remove from the iron. (Generally this would be about two minutes but each iron is different.)
Once you have carefully removed the pizzelle, drape it immediately over the upturned bowl. Press it gently around the bowl to shape it into a basket. Another small bowl can be placed over the cookie to help form the shape. Allow the cookie to cool until it holds its shape, about two minutes, then set it on a tray upside down to cool completely. Repeat until eight baskets have been made.
When all the baskets are completely cool, fill each with approximately 1/4 cup filling and garnish with the reserved raspberries and fresh mint leaves. Serve immediately after filling.

Nutrition Facts

Raspberry Mascarpone Cookie Baskets

Serving Size

1 cookie basket

Amount per Serving

Calories

227.8

% Daily Value*

Fat

21.4

g

33

%

Saturated Fat

12.5

g

78

%

Polyunsaturated Fat

0.65

g

Monounsaturated Fat

2.77

g

Cholesterol

24.1

mg

8

%

Sodium

111.8

mg

5

%

Potassium

137.31

mg

4

%

Carbohydrates

11

g

4

%

Fiber

1.8

g

8

%

Sugar

2.3

g

3

%

Sugar Alcohol

6.42

g

Net Carbs

2.81

g

Protein

4.6

g

9

%

Vitamin A

103.43

IU

2

%

Vitamin C

13.08

mg

16

%

Calcium

55.12

mg

6

%

Iron

0.37

mg

2

%

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

Nutrition

By Lori Allred|2021-06-07T10:58:55-06:00June 1st, 2021|Categories: Recipes, Keto Chow Recipes|Tags: raspberry cheesecake, raspberry, Chef Taffy Elrod, keto recipes|0 Comments

German Chocolate Cake
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German Chocolate Cake

Recipes, Keto Chow Recipes

German Chocolate Cake

German Chocolate Cake

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

Prep Time25

Cook Time40

Resting Time1 30

Total Time2 35

Course: Desserts

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Kim Howerton

Servings: cake slices

Calories: 531kcal

Author: Kim Howerton

Ingredients

FILLING

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

CAKE

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

Instructions

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

Nutrition Facts

German Chocolate Cake

Serving Size

1 slice

Amount per Serving

Calories

531

% Daily Value*

Fat

52

g

80

%

Saturated Fat

27.7

g

173

%

Trans Fat

1.1

g

Polyunsaturated Fat

4.54

g

Monounsaturated Fat

15.61

g

Cholesterol

230.94

mg

77

%

Sodium

246.2

mg

11

%

Potassium

474.62

mg

14

%

Carbohydrates

31.1

g

10

%

Fiber

5.34

g

22

%

Sugar

2.83

g

3

%

Sugar Alcohol

21.64

g

Net Carbs

4.11

g

Protein

11.5

g

23

%

Vitamin A

1312.62

IU

26

%

Vitamin C

12.42

mg

15

%

Calcium

168.85

mg

17

%

Iron

2.75

mg

15

%

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

Nutrition

Photos by Sarah DeYoung Photography

By Lori Allred|2021-06-07T11:24:25-06:00May 10th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, keto cake, Kim Howerton, ketonist, german chocolate cake|0 Comments

Apple Pie Keto Kugel
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Apple Pie Keto Kugel

Recipes, Keto Chow Recipes

Apple Pie Keto Kugel

Apple Pie Keto Kugel

Inspired by the classic comfort of a noodle kugel, this apple spiced custard is delicious served hot or cold. Feel free to substitute two cups of your favorite keto friendly pasta replacement like cooked spaghetti squash for the hearts of palm pasta or omit the noodles and just bake it as a delicious custard.

Prep Time10

Cook Time50

Course: Breakfast, Desserts

Keyword: Apple Pie, Chef Taffiny Elrod

Keto Chow Flavor: Apple Pie

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 212.3kcal

Author: Lori Allred

Ingredients

1 12-oz hearts of palm pasta drained & patted dry
1/4 cup (2 ounces) butter melted plus extra for buttering the baking dish
4 large eggs
1/4 cup granulated erythritol optional
1 serving Apple Pie Keto Chow
1/2 tsp ground cinnamon
1 1/2 cups (12 ounces) full fat cottage cheese
1 cup (8 ounces) sour cream

Instructions

Butter an 8-inch round or 8 x 8 square glass baking pan and set aside.
Preheat the oven to 350F
In a large mixing bowl, whisk together the butter, eggs, and erythritol if using.
Add the keto chow and cinnamon and whisk until fully mixed.
Add the cottage cheese and sour cream and mix well.
Fold in the noodles. Pour into the prepared pan and spread to even.
Bake until the edges are browned and puffed, and the center is set, 40-50 minutes.
Let it cool at least 10 minutes before cutting pieces.
Serve warm or cold.

Nutrition Facts

Apple Pie Keto Kugel

Serving Size

1 serving

Amount per Serving

Calories

212.3

% Daily Value*

Fat

15.7

g

24

%

Saturated Fat

8

g

50

%

Trans Fat

0.5

g

Polyunsaturated Fat

0.85

g

Monounsaturated Fat

4.31

g

Cholesterol

133.6

mg

45

%

Sodium

376.9

mg

16

%

Potassium

303.79

mg

9

%

Carbohydrates

13.3

g

4

%

Fiber

2

g

8

%

Sugar

2.4

g

3

%

Sugar Alcohol

7.11

g

Net Carbs

4.2

g

Protein

12.7

g

25

%

Vitamin A

516.36

IU

10

%

Vitamin C

15.26

mg

18

%

Calcium

169.21

mg

17

%

Iron

0.64

mg

4

%

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

Nutrition

By Lori Allred|2021-02-01T13:37:19-07:00December 26th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: apple pie keto kugel, apple pie, Chef Taffy Elrod, keto kugel|0 Comments

Lemon Crinkle Cookies
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Lemon Crinkle Cookies

Recipes, Keto Chow Recipes

Lemon Crinkle Cookies

Lemon Crinkle Cookies

Prep Time10

Cook Time12

Total Time22

Course: Desserts

Keyword: Amanda Balle, lemon meringue keto chow

Keto Chow Flavor: Lemon Meringue

Recipe Creator: Amanda Balle

Servings: cookies

Calories: 107.7kcal

Author: Lori Allred

Ingredients

1/4 cup butter
2 large eggs
1 tsp lemon extract
1/4 cup confectioners erythritol
1 scoop Lemon Meringue Keto Chow
1 tsp baking powder
1/2 cup almond flour

Lemon Glaze

1 tsp lemon juice
1 tbsp heavy whipping cream
1 1/2 tbsp powdered erythritol

Instructions

Preheat the oven to 350 degrees.
Add all ingredients to a food processor and blend until combined. Scoop onto a greased cookie sheet.
Bake at 350 degrees for 10-12 minutes.
Dust or glaze cookies.
Let cool for five minutes and dust with powdered erythritol.
To make the glaze, mix everything together with a fork and drizzle on cookies once they are completely cooled.

Nutrition Facts

Lemon Crinkle Cookies

Serving Size

1 cookie

Amount per Serving

Calories

107.7

% Daily Value*

Fat

9.1

g

14

%

Trans Fat

0.2

g

Polyunsaturated Fat

1.02

g

Monounsaturated Fat

3.52

g

Cholesterol

52.4

mg

17

%

Sodium

183

mg

8

%

Potassium

211.8

mg

6

%

Carbohydrates

10.5

g

4

%

Fiber

1.3

g

5

%

Sugar

0.6

g

1

%

Sugar Alcohol

8.27

g

Net Carbs

0.92

g

Protein

5.1

g

10

%

Vitamin A

316.23

IU

6

%

Vitamin C

12.01

mg

15

%

Calcium

122.58

mg

12

%

Iron

38.32

mg

213

%

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

Nutrition

By Lori Allred|2021-02-01T08:47:01-07:00December 13th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto cookies, amanda balle, lemon meringue, lemon cookies|0 Comments

Circle Keto Chow Flavor Labels
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Circle Keto Chow Flavor Labels

Uncategorized

Circle Keto Chow Flavor Labels

Miriam has been putting our Keto Chow into some storage containers – others likely work just fine, these are the ones that fit how tall inside our cupboards are (and they fit 1.5 bags of Keto Chow).

We wanted to create some new labels that not only include the new flavors, but also include the weight for serving size for each flavor if you like to measure out your Keto Chow instead of scoop (it’s more accurate).

Stick these new labels on any type of container you prefer to store your Keto Chow in. Shown are some gallon containers found here, and an entire Bulk Meal Bag fits inside.

Printing options include using full page sticker sheets and cut around circles; printing on paper and taping over them; or we designed them to be printed on these AVERY Round Labels. Bonus, these labels are water resistant too.

DOWNLOAD PDF VERSION

DOWNLOAD JPG VERSION

WARNING: Most printers adjust “to fit” page in your printer dialog/setup, but you will need to override that and make sure you are printing at 100% scale or the labels will not print correctly on the avery labels.

By Lori Allred|2021-01-25T16:34:40-07:00December 8th, 2020|Categories: Uncategorized|Tags: keto, keto chow labels, avery labels, round labels|0 Comments

Glazed Double Pumpkin Scones
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Glazed Double Pumpkin Scones

Recipes, Keto Chow Recipes

Glazed Double Pumpkin Scones

Glazed Double Pumpkin Scones

Double Pumpkin refers to the pumpkin puree, and pumpkin seeds in these perfect fall scones. They are easy to make, light and tender, and the recipe is egg-free.

Prep Time20

Cook Time20

Total Time40

Course: Desserts

Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Chef Taffiny Elrod

Servings: slices

Calories: 195.1kcal

Author: Lori Allred

Ingredients

1 cup almond flour
1/4 cup coconut flour
1 scoop Pumpkin Spice Caramel Keto Chow
2 tbsp granulated erythritol
1 tsp baking powder
1/4 tsp salt
1/4 cup (2 ounces) cold, unsalted butter cubed
1/4 cup (2 ounces) cream cheese softened
1/4 cup pumpkin puree
1 tbsp pumpkin seeds
2 tbsp powdered erythritol
1 tsp unsweetened almond milk

Instructions

Preheat oven to 350F
Line a cookie sheet with parchment paper.
In a large mixing bowl combine almond flour, coconut flour, keto chow, erythritol, baking powder, and salt, and mix.
Scatter the cubed butter over the dry ingredients in the mixing bowl.
Use a fork or pastry blender to cut the butter into the dry ingredients until it looks like coarse sand.
Add the cream cheese, and pumpkin puree and mix until it comes together to form a soft dough.
Gently mix in the pumpkin seeds.
Shape the dough into a ball and place it in the center of the prepared baking sheet, pat the ball into a disc about 1-inch high and 8-inches in diameter. Use a knife to score it four times to create 8 triangle shaped slices.
Place in the preheated oven and bake 20 minutes until the scones are beginning to turn golden brown around the edges and the center bounces back when gently touched.
Allow to cool before glazing.
To make the glaze, mix the erythritol with the almond milk and drizzle over the scones.
The glaze will set as it dries.

Nutrition Facts

Glazed Double Pumpkin Scones

Serving Size

1 serving

Amount per Serving

Calories

195.1

% Daily Value*

Fat

16.3

g

25

%

Saturated Fat

6.2

g

39

%

Trans Fat

0.3

g

Polyunsaturated Fat

2.2

g

Monounsaturated Fat

6.91

g

Cholesterol

23.9

mg

8

%

Sodium

275.2

mg

12

%

Potassium

347.36

mg

10

%

Carbohydrates

13.8

g

5

%

Fiber

3.9

g

16

%

Sugar

1.5

g

2

%

Sugar Alcohol

6.8

g

Net Carbs

3.04

g

Protein

7.5

g

15

%

Vitamin A

11477.02

IU

230

%

Vitamin C

17.5

mg

21

%

Calcium

173.36

mg

17

%

Iron

1.07

mg

6

%

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

Nutrition

By Lori Allred|2021-02-08T10:23:20-07:00December 1st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: pumpkin spice keto chow, Chef Taffy Elrod, Glazed Double Pumpkin Scones, taffy, keto scones, keto dessert|0 Comments

Camp Out S’mores No-Bake Cupcakes
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Camp Out S’mores No-Bake Cupcakes

Recipes, Keto Chow Recipes

Camp Out S’mores No-Bake Cupcakes

Camp Out S’mores No-Bake Cupcakes

Layers of s’mores cream, chocolate filling, and pecan crust come together for a simple, fun dessert.

Prep Time30

CHILL2

Total Time2 30

Course: Desserts

Keyword: Chef Taffiny Elrod, S'mores

Keto Chow Flavor: S'mores

Recipe Creator: Chef Taffiny Elrod

Servings: cupcakes

Calories: 378.5kcal

Author: Lori Allred

Equipment

six paper cupcake liners, standard muffin tin

Ingredients

1/2 cup pecans 2 oz
1 tbsp brown sugar style erythritol blend
pinch cinnamon
pinch salt
1/4 cup melted butter, divided 2 oz
1/3 cup sugar-free chocolate chips 2 oz
1 1/4 cup heavy cream, divided 10 fluid oz
1/4 cup unsweetened almond milk 2 fluid oz
1 serving S'mores Keto Chow (or 1 scoop)
1 tbsp powdered erythritol
1 tsp cocoa powder

Instructions

Place the pecans in a small food processor or blender and process them until they are ground, but still have a slightly pebbly texture.
Then add the brown erythritol, salt, and the cinnamon and pulse to combine.
Transfer the mix to a small bowl and stir in three tablespoons of the melted butter.
Divide the pecan mixture between the muffin cups and press it into the bottom of each, making it as even as possible.
Place the muffin cups in the freezer to set while you prepare the chocolate layer.
Place the chocolate chips in a small, heat safe bowl.
Heat 1/4 cup of the heavy cream in a small pot over medium heat, or in the microwave safe dish in the microwave, until it simmers.
Remove the cream from the heat and carefully pour it over the chocolate chips. Allow the hot cream to sit on the chips until they have melted, stir to mix the cream and chocolate together, then stir in the remaining tablespoon of melted butter. Stir until smooth.
Remove the muffin tin from the freezer and divide the chocolate filling among the cups, smoothing it into place as evenly as possible.
Return the muffin tin to the freezer again to set the chocolate while you make the s’mores filling.
In a large mixing bow,l use an electric mixer to blend the Keto Chow with the heavy cream, the almond milk, and the powdered erythritol. Mix until it is the consistency of whipped cream cheese.
Remove the muffin tin from the freezer and fill each cup with the cream filling.
Transfer to the refrigerator to chill for approximately two hours.
Dust the tops with cocoa powder and serve.
Store in an airtight container in the refrigerator for up to three days, or store in the freezer for up to three months.

Nutrition Facts

Camp Out S’mores No-Bake Cupcakes

Serving Size

1 cupcake

Amount per Serving

Calories

378.5

% Daily Value*

Fat

36.6

g

56

%

Saturated Fat

19.6

g

123

%

Trans Fat

0.9

g

Polyunsaturated Fat

3.13

g

Monounsaturated Fat

10.42

g

Cholesterol

78.4

mg

26

%

Sodium

249.1

mg

11

%

Potassium

424.92

mg

12

%

Carbohydrates

16.8

g

6

%

Fiber

6.6

g

28

%

Sugar

2

g

2

%

Sugar Alcohol

7.17

g

Net Carbs

2.98

g

Protein

7.7

g

15

%

Vitamin A

1137.61

IU

23

%

Vitamin C

20.4

mg

25

%

Calcium

193.98

mg

19

%

Iron

0.97

mg

5

%

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

Nutrition