Keto Chow Success Stories: Beverly J.
Beverly J.
Keto since May 2016, Keto Chow since (more…)
Holiday Recipe Challenge: Oh Hello! Keto Bakery’s Double Chocolate Raspberry Muffins
Double Chocolate Raspberry Muffins
An amazingly delicious chocolate muffin, loaded with sugar-free chocolate chips and fresh raspberries. You're sure to love the rich flavor and amazing texture of this tasty treat!
Servings: 18
Calories: 176.21kcal
Ingredients
- 6 eggs
- 1 cup almond milk
- 2 tsp vanilla
- 1 cup almond flour
- 1 serving Chocolate Keto Chow (or 1 scoop)
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/2 cup granular erythritol sweetener we used Swerve
- 4 tsp baking powder
- 1/2 cup melted coconut oil
- 2/3 cup sugar free chocolate chips
- 1 cup raspberries
- melted chocolate for drizzle optional
Instructions
- Preheat oven to 325F and line 18 muffin cups.
- In a large bowl, mix eggs, almond milk, and vanilla.
- Add almond flour, Chocolate Keto Chow, coconut flour, cocoa powder, sweetener, and baking powder. Mix well.
- Add melted coconut oil and blend until well combined.
- Stir in chocolate chips and then carefully fold in the raspberries.
- Divide batter evenly among muffin cups.
- Bake 25-30 minutes or until a toothpick comes out clean and the muffin is firm to the touch.
- Cool and, if desired, drizzle with melted chocolate. Enjoy!
Nutrition Facts
Double Chocolate Raspberry Muffins
Serving Size
71 grams
Amount per Serving
Calories
176.21
% Daily Value*
Fat
13.97
g
21
%
Saturated Fat
7.67
g
48
%
Trans Fat
0.01
g
Polyunsaturated Fat
1.22
g
Monounsaturated Fat
3.93
g
Cholesterol
62.83
mg
21
%
Sodium
193.82
mg
8
%
Potassium
258.5
mg
7
%
Carbohydrates
15.83
g
5
%
Fiber
4.16
g
17
%
Sugar
1.18
g
1
%
Sugar Alcohol
8.5
g
Net Carbs
3.16
g
Protein
6.33
g
13
%
Vitamin A
172.55
IU
3
%
Vitamin C
8.46
mg
10
%
Calcium
157.92
mg
16
%
Iron
1.44
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 71grams | Calories: 176.21kcal | Carbohydrates: 15.83g | Protein: 6.33g | Fat: 13.97g | Saturated Fat: 7.67g | Polyunsaturated Fat: 1.22g | Monounsaturated Fat: 3.93g | Trans Fat: 0.01g | Cholesterol: 62.83mg | Sodium: 193.82mg | Potassium: 258.5mg | Fiber: 4.16g | Sugar: 1.18g | Vitamin A: 172.55IU | Vitamin C: 8.46mg | Calcium: 157.92mg | Iron: 1.44mg | Sugar Alcohol: 8.5g | Net Carbs: 3.16g
Rolled Biscuits
Rolled Biscuits
Servings: 14 biscuits
Ingredients
- 9 oz almond flour
- 2 scoops/packets Savory Chicken Soup Keto Chow
- 2 teaspoons baking soda
- 2 teaspoons konjac flour
- 4 oz melted butter
- 4 medium eggs room temperature
Instructions
- Preheat the oven to 400 degrees. Melt butter and set aside to cool slightly.
- Mix all dry ingredients and make a well in the center.
- In a separate bowl, whip eggs and butter.
- Add wet ingredients to the well in the dry ingredients and mix quickly until smooth.
- Roll out to ¾ inch thick, cut into biscuits, and place onto a baking sheet. Cover with foil.
- Bake at 400 degrees for 10 minutes covered with foil. Remove foil and bake for an additional 10-12 minutes until golden.
Holiday Recipe Challenge: Joe Stauffer’s Chocolate Cream Pie
Chocolate Cream Pie
Decadent, yet rich chocolate cream dessert. This recipe from Joe Stauffer at 2 Krazy Ketos is a cross between a no bake cream cheese and chocolate mousse.
Servings: 12
Calories: 348.88kcal
Video
Ingredients
Pie Crust - Enough dough for 2 shallow dish pie pans or one deep dish pie.
- 1 cup coconut flour
- 1/2 tsp xanthan gum
- 2 tbsp powdered erythritol
- 2 large eggs
- 1/2 tsp vanilla extract
- 8 tbsp cold butter
Filling
- 1 cup heavy whipping cream
- 8 oz cream cheese
- 8 oz mascarpone cheese
- 1 serving Chocolate Keto Chow (or 1 scoop)
- 1/4 cup allulose
- 1 tsp liquid stevia
- 1/2 cup unsweetened almond milk
Instructions
Pie Crust
- Combine coconut flour, xanthan gum, and erythritol into a bowl
- Add eggs and vanilla extract and mix well.
- Cut butter into small pieces and add to pie mixture; blend until smooth. You want the butter to be well mixed in; the crust mixture should not be chunky from the butter.
- Wrap in plastic and chill in fridge for at least 1-2 hours.
- Preheat oven to 350 degrees. Using parchment paper top and bottom, roll out the crust with a rolling pin to an approximately 12" circle.
- Remove top parchment paper and place into a well-grease 9" standard depth pie pan and poke holes in the bottom with a fork. Cut any excess crust from around the edges and use excess to fix any cracks that may have occurred while placing the crust into the dish.
- Bake in oven at 350 degrees until crust begins to brown, about 10 minutes.
Chocolate Filling
- In a bowl, whip heavy cream until it forms stiff peaks. It should double in size so that you have 2 cups. Place in the fridge while you work on the next step.
- Combine cream cheese and mascarpone cheese until well blended.
- Add in Chocolate Keto Chow, allulose, stevia, and almond milk. Mix until smooth.
- Gently fold whipped cream into the cream cheese mixture and blend until smooth.
- For assembly, take the chilled pie crust and fill with chocolate cream filling.
- Gently shave a small piece of dark chocolate across the top.
- Place in freezer to chill so that it's easier to slice.
Notes
This recipe will work with any sweet flavor of Keto Chow.
To make it easier to slice, place the finished pie in the freezer.
Pie crust recipe video at https://youtu.be/7fPCVwuVooc
Nutrition Facts
Chocolate Cream Pie
Serving Size
107 grams
Amount per Serving
Calories
348.88
% Daily Value*
Fat
32.53
g
50
%
Saturated Fat
19.55
g
122
%
Trans Fat
0.78
g
Polyunsaturated Fat
1.02
g
Monounsaturated Fat
6.12
g
Cholesterol
117.54
mg
39
%
Sodium
185.04
mg
8
%
Potassium
248.67
mg
7
%
Carbohydrates
15.12
g
5
%
Fiber
3.98
g
17
%
Sugar
6.87
g
8
%
Sugar Alcohol
7.23
g
Net Carbs
3.91
g
Protein
7.85
g
16
%
Vitamin A
1155.44
IU
23
%
Vitamin C
10.12
mg
12
%
Calcium
145.69
mg
15
%
Iron
0.59
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 107grams | Calories: 348.88kcal | Carbohydrates: 15.12g | Protein: 7.85g | Fat: 32.53g | Saturated Fat: 19.55g | Polyunsaturated Fat: 1.02g | Monounsaturated Fat: 6.12g | Trans Fat: 0.78g | Cholesterol: 117.54mg | Sodium: 185.04mg | Potassium: 248.67mg | Fiber: 3.98g | Sugar: 6.87g | Vitamin A: 1155.44IU | Vitamin C: 10.12mg | Calcium: 145.69mg | Iron: 0.59mg | Sugar Alcohol: 7.23g | Net Carbs: 3.91g
Spumoni Bombe
Spumoni Bombe
Spumoni is such a classic frozen, summer treat, a combination of chocolate, pistachio, and cherry ice-creams studded with candied fruit and nuts. This version uses Keto Chow’s Raspberry Cheesecake flavor for the sweet berry layer instead of cherry. The unmolded bombe looks very impressive, with its festive layers of color, but you can layer the mixture in individual serving bowls, or popsicle molds for a more casual presentation. You can also layer it in a loaf pan for easier slicing and storage.
Servings: 16 servings
Calories: 203.24kcal
Ingredients
- 3 cups heavy cream divided
- 1 cup unsweetened almond milk divided
- 1/4 cup allulose
- 1 serving Chocolate Keto Chow (or 1 scoop)
- 1 tablespoon cocoa powder
- 1/4 cup slivered almonds
- 1 serving Raspberry Cheesecake Keto Chow (or 1 scoop)
- 1/2 cup fresh raspberries
- 1 serving Pistachio Keto Chow (or 1 scoop)
- 1/4 cup chopped pistachios
Instructions
- Line a 2 1/2-quart to 3-quart freezer safe bowl with plastic wrap. A clear bowl is ideal as it will allow you to see the layers as you build the bombe. Overlap as many pieces of plastic wrap as you need to make sure the entire inside of the bowl is covered, leaving a couple inches overhang outside the bowl, this will help you remove the bombe when it’s frozen. Make sure the plastic wrap is pressed into the bowl completely. Any air pockets will mar the shape of your bombe.
- In a large mixing bowl, whip two cups of the heavy cream with the powdered allulose until stiff peaks form. Place in the refrigerator to chill.
- In a medium mixing bowl, beat together the Chocolate Keto Chow, 1/3 cup almond milk, 1/3 cup heavy cream, and the cocoa powder until well mixed. Fold in one third of the prepared, whipped cream, then fold in the almonds.
- Spread the chocolate mixture in the bottom of the bowl, keeping the edges as neat as possible. Place the bowl in the freezer while you make the next layer.
- In a medium bowl, beat together the Raspberry Cheesecake Keto Chow, 1/3 cup almond milk, and 1/3 cup heavy cream, then fold in one third of the prepared whipped cream and then the raspberries.
- Spread the raspberry layer evenly over the chocolate layer, making a clear line around the edges of the bowl and return it to the freezer while you work on the final layer.
- In a medium bowl, blend the Pistachio Keto Chow, the remaining 1/3 almond milk, and 1/3 heavy cream. Fold in the remaining third of the whipped cream, and then fold in the pistachios.
- Spread the pistachio layer over the raspberry layer as evenly as possible.
- Cover the bowl tightly with plastic wrap and return to the freezer. Freeze overnight.
- To unmold the bombe, fill a larger bowl with hot water and carefully dip the frozen bowl in for a few seconds at a time, until you can pull the plastic wrap loose from the inside of the bowl. Gently lift the bombe by the overhanging pieces of plastic wrap, to make sure it is free, then place a plate over the bowl and invert the whole thing so the bombe releases onto the plate. Carefully pull off the plastic wrap.
- Allow to sit at room temperature for five to ten minutes before slicing into servings.
- Store any remaining servings in the freezer, in an airtight container for up to a month.
Notes
You can use a silicone cake deep cake pan instead of a plastic wrapped bowl, and remove the bombe by turning the silicone pan upside down and pulling up the sides. No need to place in hot water for removal this way.
Do not let each layer freeze solid before adding the next layer or the layers will separate when slicing for serving.
Nutrition Facts
Spumoni Bombe
Serving Size
80 grams
Amount per Serving
Calories
203.24
% Daily Value*
Fat
18.36
g
28
%
Saturated Fat
10.53
g
66
%
Trans Fat
0.55
g
Polyunsaturated Fat
1.25
g
Monounsaturated Fat
5.24
g
Cholesterol
52.68
mg
18
%
Sodium
183.01
mg
8
%
Potassium
399.7
mg
11
%
Carbohydrates
7.82
g
3
%
Fiber
2
g
8
%
Sugar
5.27
g
6
%
Sugar Alcohol
3.55
g
Net Carbs
2.28
g
Protein
7.17
g
14
%
Vitamin A
836.06
IU
17
%
Vitamin C
23.88
mg
29
%
Calcium
205.58
mg
21
%
Iron
0.76
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 80grams | Calories: 203.24kcal | Carbohydrates: 7.82g | Protein: 7.17g | Fat: 18.36g | Saturated Fat: 10.53g | Polyunsaturated Fat: 1.25g | Monounsaturated Fat: 5.24g | Trans Fat: 0.55g | Cholesterol: 52.68mg | Sodium: 183.01mg | Potassium: 399.7mg | Fiber: 2g | Sugar: 5.27g | Vitamin A: 836.06IU | Vitamin C: 23.88mg | Calcium: 205.58mg | Iron: 0.76mg | Sugar Alcohol: 3.55g | Net Carbs: 2.28g
Snickerdoodle Granola
Snickerdoodle Granola
Servings: 12 servings
Calories: 209.9kcal
Ingredients
- 1 cup pecans
- 1/2 cup walnuts
- 1 serving Snickerdoodle Keto Chow (or 1 scoop)
- 1/4 cup granulated erythritol
- 1 teaspoon cinnamon
- 1/4 cup super seed mix (chia seed, ground flax and hemp hearts)
- 1/4 cup sliced almonds
- 2 large egg whites
Instructions
- Preheat the oven to 350 degrees.
- In a food processor, pulse pecans and walnuts until they are still a little chunky.
- Add erythritol, Keto Chow, and cinnamon and pulse again.
- Take the blade out of the bowl and add in the rest of the ingredients and mix together with a fork.
- Dump mixture onto a 9x13 pan or baking dish and mix together again with your hands. Press into the pan evenly. It helps to put wax paper over the top so it doesn’t stick to your hands.
- Bake at 350 degrees for 20-25 minutes.
- Let cool completely, it will harden more as it cools. Once it’s completely cooled, break it up with metal spatula or hands. If it’s still too soft after breaking up you can put it back in the oven for extra time. Remember not to bake it too long as it will crisp up more as it cools.
Nutrition Facts
Snickerdoodle Granola
Serving Size
45 grams
Amount per Serving
Calories
209.9
% Daily Value*
Fat
19.34
g
30
%
Saturated Fat
1.66
g
10
%
Polyunsaturated Fat
6.38
g
Monounsaturated Fat
8.83
g
Cholesterol
1.5
mg
1
%
Sodium
83.46
mg
4
%
Potassium
270.4
mg
8
%
Carbohydrates
10.74
g
4
%
Fiber
4.37
g
18
%
Sugar
1.02
g
1
%
Sugar Alcohol
4.73
g
Net Carbs
1.63
g
Protein
6.65
g
13
%
Vitamin A
95.39
IU
2
%
Vitamin C
11.66
mg
14
%
Calcium
104.09
mg
10
%
Iron
1.25
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 45grams | Calories: 209.9kcal | Carbohydrates: 10.74g | Protein: 6.65g | Fat: 19.34g | Saturated Fat: 1.66g | Polyunsaturated Fat: 6.38g | Monounsaturated Fat: 8.83g | Cholesterol: 1.5mg | Sodium: 83.46mg | Potassium: 270.4mg | Fiber: 4.37g | Sugar: 1.02g | Vitamin A: 95.39IU | Vitamin C: 11.66mg | Calcium: 104.09mg | Iron: 1.25mg | Sugar Alcohol: 4.73g | Net Carbs: 1.63g
Snickerdoodle No Bake Granola Bars
Snickerdoodle No-Bake Granola Bars
A delicious protein style granola bar that is easy to make. They are great to have on hand for quick, convenient meals, or snacks when you want something with a little crunch or just enough sweetness. They can be made completely nut-free by substituting seed butter for the almond butter and more seeds for the cashews. Once you’ve made them, you will want to experiment with different combinations of your favorite nuts, seeds and Keto Chow flavors.
Servings: 12 servings
Calories: 171.78kcal
Ingredients
- 1/4 cup unsweetened, shredded coconut
- 1/4 cup pumpkin seeds, chopped
- 1/4 cup sunflower seeds, chopped
- 1/4 cup cashews, chopped
- 1/4 cup chia seeds
- 1/2 cup unsweetened almond butter
- 1/4 cup sugar-free syrup or honey substitute
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 serving Snickerdoodle Keto Chow (or 1 scoop)
Instructions
- Line an 8x8 square pan with two pieces of plastic wrap long enough to hang over the edges of the pan by a few inches. Lay one piece in the pan, then lay the second piece in the opposite direction so you have plastic wrap hanging over all four edges. Oil lightly and set aside.
- In a medium mixing bowl combine coconut, pumpkin seeds, sunflower seeds, cashews, and chia seeds. Set aside.
- In a large microwave safe bowl, combine the almond butter, syrup, and coconut oil.
- Microwave on high for one minute, then carefully stir until everything is fully mixed.
- Mix in the vanilla extract and the Keto Chow, the mixture will thicken as you stir.
- Pour the dry seed mixture into the warm nut butter mixture and stir until the nuts and seeds are distributed evenly and everything is mixed. If the mixture is cool enough you can knead it by hand.
- Press the mixture firmly into the prepared pan, using the bottom of a glass to smooth it into an even layer if necessary.
- Take the plastic wrap hanging over the edges of the pan and fold it over the mixture. You can press down on the plastic wrap to even the bars more.
- Place the pan in the refrigerator to chill for at least two hours.
- When the bars have set, remove them from the pan by lifting the plastic wrap. Transfer them to a cutting board and remove the plastic wrap.
- Cut them across into six pieces, then cut those six pieces in half vertically, so you have 12 bars.
- To store them lay them flat in an airtight container with parchment or wax paper between the layers to keep them from sticking together. Store in the fridge or the freezer.
Nutrition Facts
Snickerdoodle No-Bake Granola Bars
Serving Size
29 grams
Amount per Serving
Calories
171.78
% Daily Value*
Fat
13.31
g
20
%
Saturated Fat
3.98
g
25
%
Trans Fat
0.01
g
Polyunsaturated Fat
2.21
g
Monounsaturated Fat
1.84
g
Cholesterol
1.5
mg
1
%
Sodium
81.46
mg
4
%
Potassium
276.01
mg
8
%
Carbohydrates
7.28
g
2
%
Fiber
4.44
g
19
%
Sugar
0.82
g
1
%
Sugar Alcohol
0.01
g
Net Carbs
2.84
g
Protein
7.16
g
14
%
Vitamin A
86.45
IU
2
%
Vitamin C
11.57
mg
14
%
Calcium
109.78
mg
11
%
Iron
1.62
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 29grams | Calories: 171.78kcal | Carbohydrates: 7.28g | Protein: 7.16g | Fat: 13.31g | Saturated Fat: 3.98g | Polyunsaturated Fat: 2.21g | Monounsaturated Fat: 1.84g | Trans Fat: 0.01g | Cholesterol: 1.5mg | Sodium: 81.46mg | Potassium: 276.01mg | Fiber: 4.44g | Sugar: 0.82g | Vitamin A: 86.45IU | Vitamin C: 11.57mg | Calcium: 109.78mg | Iron: 1.62mg | Sugar Alcohol: 0.01g | Net Carbs: 2.84g
Snickerdoodle Blueberry Cobbler
Snickerdoodle Blueberry Cobbler
This cobbler is a luxurious treat for special occasions, especially when made with blueberries at the height of the season. It is bursting with fruit flavor and topped with a light biscuit crust that absorbs all the delicious juices, so you don’t need any thickener for the filling. Try a piece of this cobbler warm with a scoop of vanilla ice cream and a cup of coffee for the ultimate summer brunch treat.
Servings: 16 servings
Calories: 115.33kcal
Ingredients
- 4 cups fresh blueberries 1 1/2 pints
- 1/2 cup granulated brown-sugar style sweetener, divided
- 1/8 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 serving Snickerdoodle Keto Chow (or 1 scoop)
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup melted butter
Instructions
- Butter a 9” deep-dish, glass pie plate or oven safe skillet. Preheat oven to 350 degrees Fahrenheit.
- Mix the blueberries, 1/4 cup of the sweetener, lemon juice, and cinnamon and pour into the prepared pie pan or skillet. Put the fruit in the preheated oven and bake 25 - 30 minutes until the blueberries are beginning to boil and bubble up around the edges of the pan.
- While the blueberries are baking, mix the almond flour, coconut flour, Keto Chow, baking powder, cinnamon, nutmeg and salt and set aside.
- In a separate bowl mix the eggs, sour cream, butter, and the remaining 1/4 cup sweetener.
- When the blueberries are almost ready, mix the wet ingredients into the dry ingredients.
- Carefully remove the pie pan from the oven and place dollops of the topping on the hot blueberry filling, like drop biscuits, starting from the center and working around. Gently smooth the tops so they are all the same height.
- Return the pan to the oven. For best results, place the pie pan on a cookie tray to catch any spills if it boils over.
- Bake for about 20 minutes more, until the topping is beginning to brown around the edges and springs back when touched in the center.
- Remove cobbler from the oven and allow it to cool for at least 10 minutes.
- Serve warm or at room temperature with whipped cream or a scoop of sugar-free, vanilla ice cream.
Nutrition Facts
Snickerdoodle Blueberry Cobbler
Serving Size
62 grams
Amount per Serving
Calories
115.33
% Daily Value*
Fat
8.14
g
13
%
Saturated Fat
2.93
g
18
%
Trans Fat
0.15
g
Polyunsaturated Fat
1.12
g
Monounsaturated Fat
3.42
g
Cholesterol
34.18
mg
11
%
Sodium
121.98
mg
5
%
Potassium
196.4
mg
6
%
Carbohydrates
13.66
g
5
%
Fiber
2.59
g
11
%
Sugar
3.71
g
4
%
Sugar Alcohol
6.02
g
Net Carbs
5.05
g
Protein
4.45
g
9
%
Vitamin A
216.74
IU
4
%
Vitamin C
11.65
mg
14
%
Calcium
87.98
mg
9
%
Iron
0.57
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 62grams | Calories: 115.33kcal | Carbohydrates: 13.66g | Protein: 4.45g | Fat: 8.14g | Saturated Fat: 2.93g | Polyunsaturated Fat: 1.12g | Monounsaturated Fat: 3.42g | Trans Fat: 0.15g | Cholesterol: 34.18mg | Sodium: 121.98mg | Potassium: 196.4mg | Fiber: 2.59g | Sugar: 3.71g | Vitamin A: 216.74IU | Vitamin C: 11.65mg | Calcium: 87.98mg | Iron: 0.57mg | Sugar Alcohol: 6.02g | Net Carbs: 5.05g
Root Beer Float Candies
Root Beer Float Candies
Servings: 15 servings
Calories: 5.37kcal
Ingredients
- 1/2 cup water
- 1/2 cup granulated erythritol
- 2 tbsp Root Beer Float Keto Chow
Instructions
- Over medium heat, stir together all ingredients in a medium saucepan.
- Stir continuously for 15 minutes.
- When it’s close to finishing, it will get shiny and be a dark root beer color. It’s best to use a candy thermometer and look for when it reaches 300 degrees. That will give it a hard crack consistency.
- Pour into silicone molds and put in the fridge until set. Do not touch liquid and be very careful as it is extremely hot!
Nutrition Facts
Root Beer Float Candies
Serving Size
17 grams
Amount per Serving
Calories
5.37
% Daily Value*
Fat
0.01
g
0
%
Cholesterol
0.77
mg
0
%
Sodium
37.02
mg
2
%
Potassium
67.86
mg
2
%
Carbohydrates
7.88
g
3
%
Fiber
0.3
g
1
%
Sugar
0.02
g
0
%
Sugar Alcohol
7.56
g
Net Carbs
0.03
g
Protein
1.1
g
2
%
Vitamin A
9.93
IU
0
%
Vitamin C
5.87
mg
7
%
Calcium
29.46
mg
3
%
Iron
0.07
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 17grams | Calories: 5.37kcal | Carbohydrates: 7.88g | Protein: 1.1g | Fat: 0.01g | Cholesterol: 0.77mg | Sodium: 37.02mg | Potassium: 67.86mg | Fiber: 0.3g | Sugar: 0.02g | Vitamin A: 9.93IU | Vitamin C: 5.87mg | Calcium: 29.46mg | Iron: 0.07mg | Sugar Alcohol: 7.56g | Net Carbs: 0.03g
Seasonal Flavors and a Lemon Meringue Update
About a month ago, we announced that some Keto Chow flavors would become seasonal and would no longer be available year round. As we move forward with those changes, we wanted to provide some additional information for those who may have missed it.
We will have six fall seasonal flavors. Eggnog and Spicy Taco Soup are already out of stock, but the remaining inventory of Pumpkin Spice Caramel, Savory Chicken Soup, Creamy Tomato Basil, and Beef Soup Base are currently still available to purchase as of the writing of this blog post. Once the remaining inventory has sold, they will not be available until the fall, so if you are partial to these flavors, be sure to take advantage of the long shelf life of Keto Chow and stock up ASAP!
What exactly does “fall” mean? When will they be available again? We will share on our social media when they are back in stock. You can also sign up for our newsletter to be notified via email.
Is there any way to get these flavors out of season? Most of them are currently still available until the remaining inventory has been sold. Similarly, these flavors will be available on Amazon until their inventory has been cleared. However, this applies only to the 21 meal bags. The sample packets will continue to be available year round.
Will you have any summer seasonal flavors? Yes. Root Beer Float and Orange Cream will be summer seasonal flavors.
Does this affect Lemon Meringue? We are delighted that so many of you have loved our new flavor! As we indicated in our initial announcement, Lemon Meringue Keto Chow is a limited edition flavor and is currently still available. If you would like to let us know what you think about Lemon Meringue (including if you’d like to request that we carry it in the large 21 meal bags), now’s your chance to tell us! Click here for a quick two-question survey to let us know what you think.
Update: Leomon Meringue graduated to full-size bags and is available!
