Holiday Recipe Challenge: Joe Stauffer’s Eggnog Cannoli Cupcakes
Gallery
Holiday Recipe Challenge: Joe Stauffer’s Eggnog Cannoli Cupcakes

Recipes, Community Submissions

Holiday Recipe Challenge: Joe Stauffer’s Eggnog Cannoli Cupcakes

5 from 1 vote

Eggnog Cannoli Cupcakes

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

Prep Time1

Cook Time20

Cooling Time1

Total Time2 20

Course: Desserts, Snacks

Keyword: Eggnog

Keto Chow Flavor: Eggnog

Recipe Creator: Joe Stauffer

Servings:

Author: Joe Stauffer

Ingredients

Cupcakes

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

Cannoli Filling

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

Instructions

Cupcakes

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

Cannoli Cream

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

Notes

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

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

Photos by Sarah DeYoung Photography

START COOKING

By Lori Allred|2021-02-02T13:38:10-07:00December 26th, 2019|Categories: Recipes, Community Submissions|Tags: Joe Stauffer, keto recipe, holiday recipe challenge, Eggnog Cannoli Cupcakes, Eggnog, cupcakes|4 Comments

Holiday Recipe Challenge: Sarah DeYoung’s Mint Chocolate Soft Fudge
Gallery
Holiday Recipe Challenge: Sarah DeYoung’s Mint Chocolate Soft Fudge

Keto Chow Recipes, Recipes

Holiday Recipe Challenge: Sarah DeYoung’s Mint Chocolate Soft Fudge

START COOKING

Print Recipe Pin Recipe

5 from 1 vote

Mint Chocolate Soft Fudge

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

Prep Time15

Chill Time4

Total Time4 15

Course: Desserts, Snacks

Keyword: Chocolate Mint

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Keto Chow Community Recipe

Servings: half in square piece

Calories: 233.57kcal

Author: Sarah DeYoung

Ingredients

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

Instructions

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

Notes

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

Nutrition Facts

Mint Chocolate Soft Fudge

Serving Size

65 g

Amount per Serving

Calories

233.57

% Daily Value*

Fat

16.47

g

25

%

Saturated Fat

10.5

g

66

%

Trans Fat

0.42

g

Polyunsaturated Fat

0.45

g

Monounsaturated Fat

2.85

g

Cholesterol

32.81

mg

11

%

Sodium

103.01

mg

4

%

Potassium

181.61

mg

5

%

Carbohydrates

25.16

g

8

%

Fiber

5.88

g

25

%

Sugar

0.54

g

1

%

Sugar Alcohol

17.78

g

Net Carbs

1.5

g

Protein

3.04

g

6

%

Vitamin A

410.37

IU

8

%

Vitamin C

8.63

mg

10

%

Calcium

68.8

mg

7

%

Iron

0.44

mg

2

%

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

Nutrition

Photos by Sarah DeYoung Photography

START COOKING

By Lori Allred|2021-02-02T15:58:18-07:00December 26th, 2019|Categories: Keto Chow Recipes, Recipes|Tags: recipe challenge, sarah deyoung, chocolate mint, keto fudge, fudge|0 Comments

Holiday Recipe Challenge: Samantha Dillard’s Chocolate Peppermint Fudge
Gallery
Holiday Recipe Challenge: Samantha Dillard’s Chocolate Peppermint Fudge

Recipes, Community Submissions

Holiday Recipe Challenge: Samantha Dillard’s Chocolate Peppermint Fudge

START COOKING

Print Recipe Pin Recipe

5 from 1 vote

Chocolate Peppermint Fudge

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

Prep Time10

Cook Time15

Cooling Time1

Total Time1 25

Course: Desserts

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 146.42kcal

Author: Samantha Dillard

Ingredients

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

Instructions

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

Nutrition Facts

Chocolate Peppermint Fudge

Serving Size

45 g

Amount per Serving

Calories

146.42

% Daily Value*

Fat

13.36

g

21

%

Saturated Fat

8.63

g

54

%

Trans Fat

0.32

g

Polyunsaturated Fat

0.38

g

Monounsaturated Fat

2.3

g

Cholesterol

28.25

mg

9

%

Sodium

56.31

mg

2

%

Potassium

156.27

mg

4

%

Carbohydrates

15.63

g

5

%

Fiber

5.01

g

21

%

Sugar

0.6

g

1

%

Sugar Alcohol

9.07

g

Net Carbs

1.55

g

Protein

2.64

g

5

%

Vitamin A

392.31

IU

8

%

Vitamin C

5.81

mg

7

%

Calcium

51.72

mg

5

%

Iron

0.43

mg

2

%

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

Nutrition

Photos by Sarah DeYoung Photography

START COOKING

By Lori Allred|2021-02-03T09:58:57-07:00December 26th, 2019|Categories: Recipes, Community Submissions|Tags: chocolate mint, keto recipe, holiday recipe challenge, Samantha Dillard, chocolate peppermint fudge|0 Comments

Holiday Recipe Challenge: Chef Taffiny Elrod’s Eggnog Gingerbread House
Gallery
Holiday Recipe Challenge: Chef Taffiny Elrod’s Eggnog Gingerbread House

Recipes, Keto Chow Recipes

Holiday Recipe Challenge: Chef Taffiny Elrod’s Eggnog Gingerbread House

START COOKING

Print Recipe Pin Recipe

5 from 1 vote

Eggnog Gingerbread House

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

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

Prep Time40

Cook Time20

Assembly time1

Total Time2

Course: Desserts

Keyword: Chef Taffiny Elrod, Eggnog

Keto Chow Flavor: Eggnog

Recipe Creator: Chef Taffiny Elrod

Servings: gingerbread house and decorations

Calories: 109.93kcal

Author: Chef Taffiny Elrod

Equipment

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

Ingredients

The Gingerbread House

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

Royal Icing for Assembly

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

Instructions

Cookies

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

Icing and Assembly

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

Notes

KETO CHOW NOTES:

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

Nutrition Facts

Eggnog Gingerbread House

Serving Size

36 g

Amount per Serving

Calories

109.93

% Daily Value*

Fat

6.97

g

11

%

Saturated Fat

4.23

g

26

%

Trans Fat

0.25

g

Polyunsaturated Fat

0.29

g

Monounsaturated Fat

1.91

g

Cholesterol

32.64

mg

11

%

Sodium

306.72

mg

13

%

Potassium

540.31

mg

15

%

Carbohydrates

11.55

g

4

%

Fiber

3.06

g

13

%

Sugar

0.31

g

0

%

Sugar Alcohol

7.56

g

Net Carbs

0.93

g

Protein

9.24

g

18

%

Vitamin A

283.89

IU

6

%

Vitamin C

44.9

mg

54

%

Calcium

262.74

mg

26

%

Iron

0.96

mg

5

%

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

Nutrition

Be sure to check out Taffiny’s Keto Royal Icing Recipe

Photos by Sarah DeYoung Photography

START COOKING

By Lori Allred|2021-02-02T13:42:00-07:00December 23rd, 2019|Categories: Recipes, Keto Chow Recipes|Tags: Keto Chow, Eggnog, keto recipe, Gingerbread House, keto gingerbread, chef taffiny Elrod|0 Comments

Keto 3 Giveaway: Reeds, Focus Nutrition & Keto Chow
Gallery
Keto 3 Giveaway: Reeds, Focus Nutrition & Keto Chow

Keto 3 Giveaway

Keto 3 Giveaway: Reeds, Focus Nutrition & Keto Chow

3 COMPANIES, 3 PRIZE PACKAGE, 3 DAYS and 3 WINNERS!!

It’s the time of year when PARTIES and sweet treats are a plenty!! Having a hard time staying on track with your keto diet, then this package if for you. Prize package includes 4 bottles & 6 cans of Reed’s Ginger Beer, two packages of Focus Nutrition Xylitol sweeteners, Electrolyte Bundle and Keto Chow’s Eggnog (a 21 meals pack). This prize package is approximately $150+ value.

Giveaway has already started and ends on 12/13/19 at 11:59pm MST.

Keto 3 Giveaway Dec 11-13 – Reeds, Focus Nutrition & Keto Chow

Winners will be selected at random through the 3rd party app Gleam following the close of the contest. Winners will be contacted directly and prize package shipped by Keto Chow out of Utah. Winners may be posted on any or all of the participating company social media pages the week of Dec. 17, 2019.

[Fine Print: No Purchase Necessary. The number of eligible entries received will determine the odds of winning. This contest in no way is sponsored by Instagram, Twitter or Facebook. Another winner will be selected if the prize packages are forfeited or unclaimed. Keto Chow has the right to obtain and publicize the winner’s names and likeness. Void where prohibited by law. Winners will be notified via email and given 24 hours to reply to the email to claim their prize. If a reply is not received within the time period then a new winner will be selected.]

If you have problems with entries check out

https://old.ketochow.xyz/ufaqs/problems-with-giveaway-entries/

By Lori Allred|2020-07-01T06:30:04-06:00December 11th, 2019|Categories: Keto 3 Giveaway|Tags: reed's, keto 3 giveaway, keto giveaway, focus nutrition, reeds ginger beer|0 Comments

2019 Holiday Recipe Challenge: Coconut Fudge Cupcakes Mounds Style by Josh Gudim
Gallery
2019 Holiday Recipe Challenge: Coconut Fudge Cupcakes Mounds Style by Josh Gudim

Recipes, Community Submissions

2019 Holiday Recipe Challenge: Coconut Fudge Cupcakes Mounds Style by Josh Gudim

START COOKING

Congrats JOSH GUDIM for being selected by our fans as the winner of the “Chocolate” category of our 2019 Holiday Recipe Challenge. He rocked it and we cannot wait to eat many more of these!!

Print Recipe Pin Recipe

5 from 1 vote

Coconut Fudge Cupcakes Mounds Style Fudge Bars

A classic candy bar meets keto cupcakes.

Prep Time10

Cook Time15

Cooling time35

Total Time1

Course: Desserts, Snacks

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Servings: cupcakes

Calories: 361.03kcal

Author: Joshua Gudim

Equipment

silicone cupcake molds

Ingredients

Coconut Filling

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

Chocolate Fudge

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

Instructions

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

Notes

Yield: 12 cupcakes

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

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

Nutrition Facts

Coconut Fudge Cupcakes Mounds Style Fudge Bars

Serving Size

1 cupcake

Amount per Serving

Calories

361.03

% Daily Value*

Fat

33.26

g

51

%

Saturated Fat

24.6

g

154

%

Trans Fat

0.51

g

Polyunsaturated Fat

0.64

g

Monounsaturated Fat

3.77

g

Cholesterol

46.13

mg

15

%

Sodium

125.41

mg

5

%

Potassium

344.43

mg

10

%

Carbohydrates

31.5

g

11

%

Fiber

9.28

g

39

%

Sugar

1.65

g

2

%

Sugar Alcohol

18.1

g

Net Carbs

4.12

g

Protein

6.67

g

13

%

Vitamin A

675.82

IU

14

%

Vitamin C

15.38

mg

19

%

Calcium

116.01

mg

12

%

Iron

0.9

mg

5

%

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

Nutrition

Photos by Sarah DeYoung Photography

START COOKING

By Lori Allred|2021-02-03T10:01:35-07:00December 10th, 2019|Categories: Recipes, Community Submissions|Tags: chocolate keto chow, Coconut Fudge Cupcakes, recipe challenge, keto recipe|3 Comments

Holiday Recipe Challenge: Oh Hello! Keto Bakery’s Creamy Sausage Pumpkin Soup
Gallery
Holiday Recipe Challenge: Oh Hello! Keto Bakery’s Creamy Sausage Pumpkin Soup

Recipes, Community Submissions

Holiday Recipe Challenge: Oh Hello! Keto Bakery’s Creamy Sausage Pumpkin Soup

START COOKING

Congrats to the amazing DUO at OH HELLO BAKERY for being selected by our fans as the winner of the “Wild Card” category of our 2019 Holiday Recipe Challenge. They rocked the wild card flavor, PUMPKIN SPICE CARAMEL that we sent to see what they’d create with it!!

Print Recipe Pin Recipe

5 from 3 votes

Creamy Sausage Pumpkin Soup

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

Prep Time15

Cook Time17

Total Time32

Course: Main Dish, Side Dish, Soup

Keyword: Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 412kcal

Author: Oh Hello! Keto Bakery

Ingredients

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

Instructions

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

Notes

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

Nutrition Facts

Creamy Sausage Pumpkin Soup

Serving Size

246 g

Amount per Serving

Calories

412

% Daily Value*

Fat

33.52

g

52

%

Saturated Fat

13.17

g

82

%

Trans Fat

0.43

g

Polyunsaturated Fat

4.78

g

Monounsaturated Fat

13.02

g

Cholesterol

96.31

mg

32

%

Sodium

1259.78

mg

55

%

Potassium

656.12

mg

19

%

Carbohydrates

10.52

g

4

%

Fiber

3.32

g

14

%

Sugar

5.1

g

6

%

Net Carbs

7.14

g

Protein

19

g

38

%

Calcium

133.23

mg

13

%

Iron

2.43

mg

14

%

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

Nutrition

Photos by Sarah DeYoung Photography

START COOKING

By Lori Allred|2021-02-03T08:28:23-07:00December 10th, 2019|Categories: Recipes, Community Submissions|Tags: pumpkin spice, holiday recipe challenge, oh hello bakery, challenge winner|4 Comments

Keto 3 Giveaway: Keto Holidays Chocolate Lovers Bundle with Carrie Brown, Hoosier Hill Farms & Keto Chow
Gallery
Keto 3 Giveaway: Keto Holidays Chocolate Lovers Bundle with Carrie Brown, Hoosier Hill Farms & Keto Chow

Keto 3 Giveaway

Keto 3 Giveaway: Keto Holidays Chocolate Lovers Bundle with Carrie Brown, Hoosier Hill Farms & Keto Chow

3 COMPANIES, 3 PRIZE PACKAGE, 3 DAYS and 3 WINNERS!!

The holidays can still be SWEET on keto and we’re going to make it sweeter for 3 lucky winners.

This delicious prize package includes items from our partners: The “Keto for the Holidays” cook book by Carrie Brown (signed copy); Hoosier Hill Farm Allulose Sweetener & Erythritol; and a 21 meal bag of the top selling Chocolate Keto Chow. In addition, you’ll receive everything you will need to whip up some of Carrie’s amazing chocolate recipes from her cookbook.

Additional items include:

Tart Pan, 2 mugs, 2 Baker’s Chocolate Bars, Ghirardelli Cocoa Powder, Super Fine Natural Almond Flour, Peppermint Extract, Imitation Rum, Glycerin, Coconut Milk Cream.

This prize package is approximately $150+ value.

Giveaway just started and ends on 11/14/19 at 11:59pm MST.

Keto 3 Giveaway: Keto Holidays Chocolate Lovers Bundle

Winners will be selected at random through the 3rd party app Gleam following the close of the contest. Winners will be contacted directly and prize package shipped by Keto Chow out of Utah. Winners may be posted on any or all of the participating company social media pages the week of Nov. 18, 2019.

[Fine Print: No Purchase Necessary. The number of eligible entries received will determine the odds of winning. This contest in no way is sponsored by Instagram, Twitter or Facebook. Another winner will be selected if the prize packages are forfeited or unclaimed. Keto Chow has the right to obtain and publicize the winner’s names and likeness. Void where prohibited by law. Winners will be notified via email and given 24 hours to reply to the email to claim their prize. If a reply is not received within the time period then a new winner will be selected.]

If you have problems with entries check out

https://old.ketochow.xyz/ufaqs/problems-with-giveaway-entries/

By Lori Allred|2020-02-06T15:23:08-07:00November 12th, 2019|Categories: Keto 3 Giveaway|Tags: keto 3 giveaway, carrie brown, keto giveaway, Hoosier Hill Farms|1 Comment

NO SNACK NOVEMBER CHALLENGE
Gallery
NO SNACK NOVEMBER CHALLENGE

Uncategorized

NO SNACK NOVEMBER CHALLENGE

Join us as we challenge the Keto Chow team and our friends and followers to skip the snacking this month!! The holidays are already a challenge when it comes to eating good, so let’s skip the unnecessary snacking. Those #keto cookies and treats are alright, but even keto food eating throughout day can have an adverse affect on your body. So let’s support each other and commit to no more snacking this month. We’ll post reminders throughout the month, but we’d love to have you commit and join us now by simply commenting below. Remember, “we can do hard things!”

We’d love to see you post about your commitment to the challenge too, simply use the hashtag #nosnacknovember

By Lori Allred|2019-11-01T08:38:13-06:00November 1st, 2019|Categories: Uncategorized|Tags: snack, no snack november, keto snacks|0 Comments

Pumpkin Keto Chocolate Chip Cookies
Gallery
Pumpkin Keto Chocolate Chip Cookies

Recipes, Keto Chow Recipes

Pumpkin Keto Chocolate Chip Cookies

START COOKING

Print Recipe Pin Recipe

Pumpkin Keto Chocolate Chip Cookies

Prep Time10

12

Total Time22

Course: Desserts

Keyword: Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 136.5kcal

Author: Holly Larrabee

Ingredients

1/2 cup softened butter
1/4 cup brown sugar style sweetener
3 large eggs
1/2 cup pumpkin puree
1 tsp vanilla extract
1 cup Pumpkin Spice Caramel Keto Chow or Snickerdoodle Keto Chow
3/4 cup almond flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/3 cup sugar free chocolate chips

Instructions

Cream together butter and sweetener.
Add eggs and mix. Add pumpkin and vanilla, then mix again.
Mix dry ingredients together in another bowl. Slowly add dry ingredients to liquid. Mix thoroughly.
Bake 12-15 minutes at 375*. Makes about 30 cookies.

Notes

Notes: Baking for 12 minutes results in a very soft cookie similar to a store bought cookie.

Nutrition Facts

Pumpkin Keto Chocolate Chip Cookies

Serving Size

1 serving

Amount per Serving

Calories

136.5

% Daily Value*

Fat

11.4

g

18

%

Saturated Fat

5.2

g

33

%

Trans Fat

0.2

g

Polyunsaturated Fat

1.05

g

Monounsaturated Fat

3.79

g

Cholesterol

55.2

mg

18

%

Sodium

260.7

mg

11

%

Potassium

279.22

mg

8

%

Carbohydrates

8.7

g

3

%

Fiber

2.97

g

12

%

Sugar

0.74

g

1

%

Sugar Alcohol

4.03

g

Net Carbs

1.73

g

Protein

6.3

g

13

%

Vitamin A

1543.7

IU

31

%

Vitamin C

18.65

mg

23

%

Calcium

123.65

mg

12

%

Iron

0.75

mg

4

%

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

Nutrition

Photos by Sarah DeYoung Photography

START COOKING

By Lori Allred|2021-02-03T08:30:17-07:00October 31st, 2019|Categories: Recipes, Keto Chow Recipes|Tags: pumpkin Spice Caramel, pumpkin recipe, holly larrabee, pumpkin cookies|0 Comments

Lori

About Lori Allred

Eggnog Cannoli Cupcakes

Ingredients

Cupcakes

Cannoli Filling

Instructions

Cupcakes

Cannoli Cream

Notes

Mint Chocolate Soft Fudge

Ingredients

Instructions

Notes

Nutrition

Chocolate Peppermint Fudge

Ingredients

Instructions

Nutrition

Eggnog Gingerbread House

Equipment

Ingredients

The Gingerbread House

Royal Icing for Assembly

Instructions

Cookies

Icing and Assembly

Notes

Nutrition

3 COMPANIES, 3 PRIZE PACKAGE, 3 DAYS and 3 WINNERS!!

Giveaway has already started and ends on 12/13/19 at 11:59pm MST.

Coconut Fudge Cupcakes Mounds Style Fudge Bars

Equipment

Ingredients

Coconut Filling

Chocolate Fudge

Instructions

Notes

Nutrition

Creamy Sausage Pumpkin Soup

Ingredients

Instructions

Notes

Nutrition

3 COMPANIES, 3 PRIZE PACKAGE, 3 DAYS and 3 WINNERS!!

Giveaway just started and ends on 11/14/19 at 11:59pm MST.

Pumpkin Keto Chocolate Chip Cookies

Ingredients

Instructions

Notes

Nutrition