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shanelle

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So far Shanelle Sorensen has created 59 blog entries.

Bird of Paradise Cake

Bird of Paradise Cake

This cake is inspired by the classic Hummingbird Cake. Since it has delicious flavor of bananas and pineapple without the sugar, I'm calling it Bird of Paradise Cake. It gets its delicious sunny flavors from Banana Keto Chow, pineapple extract, and shredded coconut.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Desserts
Keyword: Banana
Keto Chow Flavor: Banana
Recipe Creator: Chef Taffiny Elrod
Servings: 8 servings
Calories: 338.06kcal
Author: Chef Taffiny Elrod

Ingredients

Instructions

  • Preheat the oven to 350 degrees.
  • Prepare the cake pans by greasing them well and lining the bottom of the pans with 9" rounds of parchment paper. Lightly oil the parchment paper, too.
  • Toast the coconut and pecans on an ungreased cookie sheet or cake pan in the middle rack of the oven. Stir them occasionally while they toast and remove them from the oven when they smell fragrant and the coconut is beginning to look golden brown. It should take about five to ten minutes. Set them aside to cool while you make the cake.
  • In a large mixing bowl, combine Banana Keto Chow, almond flour, baking powder, and cinnamon. Whisk together.
  • In a separate bowl, mix together the eggs, coconut milk, sweetener, avocado oil, vanilla extract, and pineapple extract. Whisk until fully combined.
  • Pour the wet ingredients into the dry ingredients and mix well.
  • Then gently fold in the coconut and pecans.
  • Divide the cake batter evenly between the two prepared cake pans.
  • Spread it and smooth it evenly.
  • Place in the middle rack of the preheated oven to bake.
  • The cakes are done when they spring back when gently touched in the center and a skewer comes out clean. It should take about 20-25 minutes.
  • Set on a rack to cool. When the cakes have cooled for about 10 minutes, gently remove them from the cake pans and carefully remove the parchment paper. Set them on the rack to cool completely.
  • When they are cool, frost them with the Banana, Pineapple, Sour Cream Icing.

Notes

Nutrition Facts
Bird of Paradise Cake
Serving Size
 
84 grams
Amount per Serving
Calories
338.06
% Daily Value*
Fat
 
30.96
g
48
%
Saturated Fat
 
10.2
g
64
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3.1
g
Monounsaturated Fat
 
12.14
g
Cholesterol
 
56.35
mg
19
%
Sodium
 
301.43
mg
13
%
Potassium
 
493.95
mg
14
%
Carbohydrates
 
29.81
g
10
%
Fiber
 
4.44
g
19
%
Sugar
 
1.92
g
2
%
Sugar Alcohol
 
22.71
g
Net Carbs
 
2.66
g
Protein
 
10.61
g
21
%
Vitamin A
 
118.9
IU
2
%
Vitamin C
 
24.12
mg
29
%
Calcium
 
201.1
mg
20
%
Iron
 
2.52
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 84grams | Calories: 338.06kcal | Carbohydrates: 29.81g | Protein: 10.61g | Fat: 30.96g | Saturated Fat: 10.2g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 12.14g | Trans Fat: 0.01g | Cholesterol: 56.35mg | Sodium: 301.43mg | Potassium: 493.95mg | Fiber: 4.44g | Sugar: 1.92g | Vitamin A: 118.9IU | Vitamin C: 24.12mg | Calcium: 201.1mg | Iron: 2.52mg | Sugar Alcohol: 22.71g | Net Carbs: 2.66g

Photos by Sarah DeYoung

By |2021-02-02T14:01:32-07:00May 29th, 2020|Categories: Recipes|Tags: , , |2 Comments

Banana, Pineapple, Sour Cream Icing

Banana, Pineapple, Sour Cream Icing

This icing is designed to go with the Bird of Paradise Cake.
Prep Time10 minutes
Total Time10 minutes
Course: Desserts
Keyword: Banana
Keto Chow Flavor: Banana
Recipe Creator: Chef Taffiny Elrod
Servings: 0 2 1/2 cups
Calories: 128.1kcal
Author: Chef Taffiny Elrod

Ingredients

Instructions

  • Place the heavy cream, Keto Chow, erythritol, and pineapple extract in a large mixing bowl.
  • Bowl with an electric mixer on low speed until the Keto Chow is mixed into the heavy cream, then increase speed and mix until doubled in volume.
  • Add the sour cream and beat until just combined.
  • Will keep in an airtight container in the refrigerator for up to three days.

Notes

This icing is created to go with the Bird of Paradise Cake.
Nutrition Facts
Banana, Pineapple, Sour Cream Icing
Serving Size
 
48 grams
Amount per Serving
Calories
128.1
% Daily Value*
Fat
 
11.96
g
18
%
Saturated Fat
 
7.25
g
45
%
Trans Fat
 
0.45
g
Polyunsaturated Fat
 
0.52
g
Monounsaturated Fat
 
2.98
g
Cholesterol
 
37.27
mg
12
%
Sodium
 
100.09
mg
4
%
Potassium
 
207.29
mg
6
%
Carbohydrates
 
4.56
g
2
%
Fiber
 
0.63
g
3
%
Sugar
 
1.37
g
2
%
Sugar Alcohol
 
2.41
g
Net Carbs
 
1.52
g
Protein
 
3.71
g
7
%
Vitamin A
 
446.97
IU
9
%
Vitamin C
 
12.3
mg
15
%
Calcium
 
85.45
mg
9
%
Iron
 
0.65
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 48grams | Calories: 128.1kcal | Carbohydrates: 4.56g | Protein: 3.71g | Fat: 11.96g | Saturated Fat: 7.25g | Polyunsaturated Fat: 0.52g | Monounsaturated Fat: 2.98g | Trans Fat: 0.45g | Cholesterol: 37.27mg | Sodium: 100.09mg | Potassium: 207.29mg | Fiber: 0.63g | Sugar: 1.37g | Vitamin A: 446.97IU | Vitamin C: 12.3mg | Calcium: 85.45mg | Iron: 0.65mg | Sugar Alcohol: 2.41g | Net Carbs: 1.52g

Photos by Sarah DeYoung

By |2021-02-02T14:03:51-07:00May 29th, 2020|Categories: Recipes|Tags: , , , , |0 Comments

Mocha Almond Milkshake

Mocha Almond Milkshake

This luscious, frosty milkshake is inspired by one of my all-time favorite milkshake flavor combinations. The good news is you can drink this milkshake for breakfast. Brew some extra coffee and allow it to cool, or just mix your favorite instant coffee with cool water to make the coffee ice cubes. Once the ice cubes are frozen the milkshake comes together in less than five minutes.
Prep Time5 minutes
Freezing time8 hours
Total Time8 hours 5 minutes
Course: Breakfast, Desserts
Keyword: Mocha
Keto Chow Flavor: Mocha
Recipe Creator: Chef Taffiny Elrod
Servings: 1 serving
Calories: 378.72kcal
Author: Chef Taffiny Elrod

Ingredients

Instructions

  • To make the coffee ice cubes, fill an ice cube tray with cool coffee and freeze overnight or until solid.
  • Combine eight coffee ice cubes, almond milk, heavy cream, Mocha Keto Chow, chocolate syrup, and almond extract in a blender.
  • Blend until all the ice is crushed. It should be thick enough to stand a spoon or a straw up. If it is too thick, you can add more almond milk. If it is too thin, you can add more ice cubes.
  • Serve immediately.

Notes

mocha almond milkshake
Nutrition Facts
Mocha Almond Milkshake
Serving Size
 
1 serving
Amount per Serving
Calories
378.72
% Daily Value*
Fat
 
22.5
g
35
%
Saturated Fat
 
13.3
g
83
%
Trans Fat
 
0.7
g
Polyunsaturated Fat
 
1.16
g
Monounsaturated Fat
 
6.03
g
Cholesterol
 
82.07
mg
27
%
Sodium
 
990.02
mg
43
%
Potassium
 
2082.11
mg
59
%
Carbohydrates
 
20.64
g
7
%
Fiber
 
8.75
g
36
%
Sugar
 
2.4
g
3
%
Sugar Alcohol
 
6.51
g
Net Carbs
 
5.39
g
Protein
 
29.22
g
58
%
Vitamin A
 
1069.34
IU
21
%
Vitamin C
 
0.34
mg
0
%
Calcium
 
962.23
mg
96
%
Iron
 
3.09
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 378.72kcal | Carbohydrates: 20.64g | Protein: 29.22g | Fat: 22.5g | Saturated Fat: 13.3g | Polyunsaturated Fat: 1.16g | Monounsaturated Fat: 6.03g | Trans Fat: 0.7g | Cholesterol: 82.07mg | Sodium: 990.02mg | Potassium: 2082.11mg | Fiber: 8.75g | Sugar: 2.4g | Vitamin A: 1069.34IU | Vitamin C: 0.34mg | Calcium: 962.23mg | Iron: 3.09mg | Sugar Alcohol: 6.51g | Net Carbs: 5.39g

Photos by Sarah DeYoung Photography

By |2021-02-02T11:52:22-07:00April 20th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: , , |2 Comments

Mocha Hazelnut Cookies

Mocha Hazelnut Cookies

If you really like a kick of coffee and desserts that aren’t too sweet, these cookies are for you. They get their coffee kick from a tablespoon of ground coffee – not instant - which gives the cookies a rich coffee flavor and a slight crunch. The hazelnut flour delivers a lot of texture, and the chocolate decoration adds a nice contrast. Altogether it adds up to a very grown-up cookie with a lot of flavor.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Desserts, Snacks
Keyword: Mocha
Keto Chow Flavor: Mocha
Recipe Creator: Chef Taffiny Elrod
Servings: 18 cookies
Calories: 87.58kcal
Author: Chef Taffiny Elrod

Ingredients

Instructions

  • Preheat the oven to 325 degrees. Line two cookie sheets with parchment paper or tin foil.
  • In a large mixing bowl whisk together Keto Chow, hazelnut flour, erythritol, cocoa powder, ground coffee, salt, and baking soda.
  • Add the eggs, butter and vanilla extract to the bowl and mix everything together.
  • Use a tablespoon or a 1-ounce ice cream scoop to portion out 9 cookies on each prepared cookie sheet. Gently flatten the cookies with the flats of your fingers. The dough is sticky, so you can also spray a rubber spatula with cooking spray and use that to flatten the cookies.
  • Bake the cookies about 12 minutes until the cookies are slightly puffed and firm enough in the center to hold their shape when gently touched.
  • Allow cookies to cool completely.
  • When the cookies are cool, melt the milk chocolate in a microwave safe bowl in the microwave or in a double boiler set over barely simmering water.
  • Drizzle the melted milk chocolate over the cookies in a zigzag pattern.
  • Melt the white chocolate and drizzle it over the milk chocolate diagonally.
  • Allow the chocolate to set before storing the cookies in an airtight container in the refrigerator or freezer.

Notes

If you don’t have a convection oven, make sure to rotate what rack the cookies are on halfway through baking.
This nutrition info uses instant coffee.
Nutrition Facts
Mocha Hazelnut Cookies
Serving Size
 
24 g
Amount per Serving
Calories
87.58
% Daily Value*
Fat
 
7.38
g
11
%
Saturated Fat
 
3.26
g
20
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.17
g
Monounsaturated Fat
 
0.97
g
Cholesterol
 
29.06
mg
10
%
Sodium
 
96.71
mg
4
%
Potassium
 
122.09
mg
3
%
Carbohydrates
 
9.93
g
3
%
Fiber
 
2.34
g
10
%
Sugar
 
0.26
g
0
%
Sugar Alcohol
 
6.43
g
Net Carbs
 
1.16
g
Protein
 
2.97
g
6
%
Vitamin A
 
130.18
IU
3
%
Calcium
 
54.87
mg
5
%
Iron
 
0.52
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 24g | Calories: 87.58kcal | Carbohydrates: 9.93g | Protein: 2.97g | Fat: 7.38g | Saturated Fat: 3.26g | Polyunsaturated Fat: 0.17g | Monounsaturated Fat: 0.97g | Trans Fat: 0.1g | Cholesterol: 29.06mg | Sodium: 96.71mg | Potassium: 122.09mg | Fiber: 2.34g | Sugar: 0.26g | Vitamin A: 130.18IU | Calcium: 54.87mg | Iron: 0.52mg | Sugar Alcohol: 6.43g | Net Carbs: 1.16g

Photos by Sarah DeYoung Photography

By |2021-02-02T11:55:27-07:00April 20th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: , , |0 Comments

Holiday Recipe Challenge: Paula Schmitt’s Coffee Shop Quadruple Chocolate Espresso Brownies

finished brownies
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1 from 1 vote

Coffee Shop Quadruple Chocolate Espresso Brownies

My favorite indulgence used to be a rich decadent espresso brownie with a latte. These brownies are all that and more!
Prep Time45 minutes
Total Time45 minutes
Course: Desserts
Keyword: Chocolate, Mocha
Keto Chow Flavor: Chocolate, Mocha
Recipe Creator: Keto Chow Community Recipe
Servings: 25 servings
Calories: 118.95kcal
Author: Paula Schmitt

Ingredients

Instructions

  • Preheat oven to 325 degrees. Line a 9-inch square baking pan with foil. Spray the foil with nonstick cooking spray.
  • In a medium microwave safe bowl, melt the unsweetened chocolate, 1/2 cup of sugar free chocolate chips, and butter in 30-second increments, stirring occasionally until the mixture is smooth and the chocolate is fully melted. Whisk in the cocoa and espresso grounds until smooth. Set aside to cool slightly.
  • Combine the almond flour and Chocolate or Mocha Keto Chow in a bowl. Whisk to combine and break apart any large clumps. Set aside.
  • Whisk together the eggs, allulose, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour mixture with a rubber spatula until just combined. Stir in the remaining 1/4 cup chocolate chips.
  • Pour the mixture into the prepared pan, spread into corners, and level the surface with a rubber spatula. Bake until a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 32 minutes.
  • Cool on a wire rack to room temperature, about 2 hours, then remove the brownies from the pan using the foil overhang. Cut into squares, dust with powdered swerve, and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.) Brownies are best when warmed up before serving.

Notes

Photo of completed Coffee Shop Quadruple Espresso Brownies
If you don't like espresso, cut it out of the recipe.
Variations:
Extra coffee brownies: Use 1 scoop of Mocha Keto Chow in place of Chocolate.
Mint brownies: Omit espresso, and use 1 scoop of Chocolate Mint Keto Chow instead of Chocolate Keto Chow, and add 1/2 tsp of mint extract.
Nutrition Facts
Coffee Shop Quadruple Chocolate Espresso Brownies
Serving Size
 
38 grams
Amount per Serving
Calories
118.95
% Daily Value*
Fat
 
10.34
g
16
%
Saturated Fat
 
5.57
g
35
%
Trans Fat
 
0.15
g
Polyunsaturated Fat
 
0.22
g
Monounsaturated Fat
 
1.31
g
Cholesterol
 
32.86
mg
11
%
Sodium
 
91.02
mg
4
%
Potassium
 
180.28
mg
5
%
Carbohydrates
 
16.3
g
5
%
Fiber
 
3.61
g
15
%
Sugar
 
9.56
g
11
%
Sugar Alcohol
 
11.13
g
Net Carbs
 
1.56
g
Protein
 
3.67
g
7
%
Vitamin A
 
184.65
IU
4
%
Vitamin C
 
5.47
mg
7
%
Calcium
 
37.71
mg
4
%
Iron
 
1.72
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 38grams | Calories: 118.95kcal | Carbohydrates: 16.3g | Protein: 3.67g | Fat: 10.34g | Saturated Fat: 5.57g | Polyunsaturated Fat: 0.22g | Monounsaturated Fat: 1.31g | Trans Fat: 0.15g | Cholesterol: 32.86mg | Sodium: 91.02mg | Potassium: 180.28mg | Fiber: 3.61g | Sugar: 9.56g | Vitamin A: 184.65IU | Vitamin C: 5.47mg | Calcium: 37.71mg | Iron: 1.72mg | Sugar Alcohol: 11.13g | Net Carbs: 1.56g

Photos by Sarah DeYoung Photography

By |2021-02-03T09:53:43-07:00April 17th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: , |2 Comments

Holiday Recipe Challenge: Mike Mallett’s Pumpkin Spice Tart

Pumpkin Spice Tart
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5 from 1 vote

Mike Mallett's Pumpkin Spice Tart

This is a cream pie, not a custard-style baked pie. You can skip the shell altogether and eat this like pudding if you wish! You can also cut the whipped cream topping in half to lower the carbs if you want. You could make this tart with Snickerdoodle Keto Chow instead of the Pumpkin.
Total Time1 hour
Course: Desserts
Keyword: Pumpkin Spice Caramel
Keto Chow Flavor: Pumpkin Spice Caramel
Recipe Creator: Keto Chow Community Recipe
Servings: 12
Calories: 374.21kcal
Author: Mike Mallett

Equipment

  • 10" tart pan
  • whipped cream dispenser (optional)

Ingredients

Topping

Crust

Pumpkin Filling

Instructions

Topping

  • This topping is a flavored whipped cream. You can make it in a bowl using a hand or stand mixer, but my instructions are for a whipped cream dispenser bottle which uses NO2 cartridges. If you use a mixer, make a whipped cream in a bowl to stiff peaks with no sweetener, then fold in the dry ingredients at the end with a rubber spatula. This is enough topping for slightly more than one tart, depending on how thick you like your whipped cream.
  • Chill whipped cream canister in the freezer for at least an hour with the lid off or with the lid on in the fridge overnight. If using a bowl instead, chill the bowl.
  • Combine dry ingredients for the topping in a blender. Blend on high for 3 minutes. Tap the blender occasionally to make sure all ingredients become finely powdered.
  • Add cream and vanilla and blend until mixed, approximately 20 seconds, until wet and dry ingredients are well blended.
  • Pour the cream into the whipped cream canister and screw on the lid tightly.
  • Insert the NO2 cartridge into the dispenser and screw on the part which holds it until you hear the gas release into the canister. Immediately swirl the canister to mix the gas into the cream by turning upside down and shaking for about 15 seconds.
  • Install the right dispenser nozzle.
  • Store in the fridge until the tart is finished.

Crust

  • This is a crumb-style crust similar to a graham cracker crust, but slightly more crusty. You can substitute any crust you want such as a coconut flour crust, but I tried to minimize the net carbs by substituting more fiber for some of the flour.
  • Preheat oven to 325F.
  • Combine and whisk the crust's dry ingredients in a bowl to break up any clumps until it is a smooth, even powder.
  • Melt butter in the microwave.
  • Add vanilla to melted butter and stir.
  • Pour liquid onto dry ingredients and stir crumb mixture until well distributed.
  • Pour crumb mixture into a 10" tart pan, approximately 1 1/2" deep and press down and onto the sides of the tart pan with a flat bottomed glass or measuring cup. This is a crumb-style crust, so you want to press it hard enough so that it does not crumble while baking. Crumbs do not need to go all the way to the top, but should be about 1" high on the sides.
  • Cook at 325F for 8-10 minutes. Crust should be slightly brown, but will not change color much.
  • Let cool to room temperature. You can speed this up by putting it in the freezer for 10 minutes.

Pumpkin Filling

  • Whip cream to soft peaks, then add vanilla.
    Mixing Pumpkin Spice Tart
  • Add dry ingredients and cream cheese to the whipped cream and beat until smooth, approximately 1 minute.
  • Add pumpkin and beat again, making sure to scrape down the sides of the bowl several times until filling is smooth and evenly colored.

Final Assembly

  • Gently spoon filling into the cooled tart shell one scoop at a time. This helps distribute the filling evenly and also prevents disturbing the shell, which is somewhat fragile.
  • Using an offset spatula, spread the filling to all of the corners.
  • Chill for at least 1 hour
  • Add whipped cream topping to the top of the tart using whatever pattern you choose. You can use a spoon and spread it that way or you can do small dots with a whipped cream dispenser or piping bag.
    Mike photo adding whipped cream
  • If desired, you can serve with some low carb caramel sauce and/or chopped nuts like pecans. Keep leftovers covered in the fridge.

Notes

The whipped cream dispenser is my new favorite kitchen gadget. One trick about using the cream dispenser is this: the spices tend to clog the nozzle. This is why I recommend blending all the powders (spices, sugar, Keto Chow, etc.) to make the particles as fine as possible. You will have leftover cream as this makes more than you need for one tart, but you do not want to partially fill the canister because you waste a gas cartridge every time you fill it.
 
Pumpkin Spice Tart

Orig

Nutrition Facts
Mike Mallett's Pumpkin Spice Tart
Serving Size
 
150 g
Amount per Serving
Calories
374.21
% Daily Value*
Fat
 
31.99
g
49
%
Saturated Fat
 
18.67
g
117
%
Trans Fat
 
0.99
g
Polyunsaturated Fat
 
2.59
g
Monounsaturated Fat
 
8.32
g
Cholesterol
 
86.78
mg
29
%
Sodium
 
420.55
mg
18
%
Potassium
 
380.29
mg
11
%
Carbohydrates
 
27.13
g
9
%
Fiber
 
8.63
g
36
%
Sugar
 
3.9
g
4
%
Sugar Alcohol
 
11.99
g
Net Carbs
 
6.51
g
Protein
 
8.51
g
17
%
Vitamin A
 
6601.22
IU
132
%
Vitamin C
 
18.98
mg
23
%
Calcium
 
168.24
mg
17
%
Iron
 
1.42
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 150g | Calories: 374.21kcal | Carbohydrates: 27.13g | Protein: 8.51g | Fat: 31.99g | Saturated Fat: 18.67g | Polyunsaturated Fat: 2.59g | Monounsaturated Fat: 8.32g | Trans Fat: 0.99g | Cholesterol: 86.78mg | Sodium: 420.55mg | Potassium: 380.29mg | Fiber: 8.63g | Sugar: 3.9g | Vitamin A: 6601.22IU | Vitamin C: 18.98mg | Calcium: 168.24mg | Iron: 1.42mg | Sugar Alcohol: 11.99g | Net Carbs: 6.51g

Photos by Sarah DeYoung Photography

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole
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5 from 3 votes

Keto Chow Chicken Cordon Bleu Casserole

Deluxe flavors that come together in a few simple steps.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Dish
Keyword: Savory Chicken Soup
Keto Chow Flavor: Savory Chicken Soup
Recipe Creator: Keto Chow Community Recipe
Servings: 1 3" x 4.33" piece
Calories: 286.69kcal

Ingredients

Casserole

  • 4 large cooked shredded chicken breasts
  • 6 oz. chopped ham
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 serving Savory Chicken Soup Keto Chow (or 1 scoop)
  • 2/3 cup chicken broth
  • 1/2 Tbsp. Dijon mustard
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. roasted garlic powder
  • 1/2 cup. shredded parmesan

Topping

  • 6 slices Swiss cheese
  • 1/2-3/4 cup crushed pork rinds

Instructions

  • Preheat oven to 350℉.
  • Mix all casserole ingredients in a large mixing bowl.
  • Grease a 9 x 13 glass baking dish and pour casserole mix in, smoothing evenly. Bake for 20 minutes.
  • Remove and add the Swiss cheese to the top. Bake for an additional 10 minutes.
  • Remove and top with pork rinds. Bake for an additional 5 minutes.
  • Allow to cool slightly before serving.
Nutrition Facts
Keto Chow Chicken Cordon Bleu Casserole
Serving Size
 
137 grams (one 3" x 4.33" piece)
Amount per Serving
Calories
286.69
% Daily Value*
Fat
 
17.58
g
27
%
Saturated Fat
 
5.22
g
33
%
Trans Fat
 
0.24
g
Polyunsaturated Fat
 
6.26
g
Monounsaturated Fat
 
4.32
g
Cholesterol
 
70.82
mg
24
%
Sodium
 
754.86
mg
33
%
Potassium
 
366.35
mg
10
%
Carbohydrates
 
2.13
g
1
%
Fiber
 
0.76
g
3
%
Sugar
 
0.86
g
1
%
Sugar Alcohol
 
0.03
g
Net Carbs
 
1.36
g
Protein
 
28.88
g
58
%
Vitamin A
 
177.45
IU
4
%
Vitamin C
 
13.5
mg
16
%
Calcium
 
204.73
mg
20
%
Iron
 
1.07
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 137grams (one 3" x 4.33" piece) | Calories: 286.69kcal | Carbohydrates: 2.13g | Protein: 28.88g | Fat: 17.58g | Saturated Fat: 5.22g | Polyunsaturated Fat: 6.26g | Monounsaturated Fat: 4.32g | Trans Fat: 0.24g | Cholesterol: 70.82mg | Sodium: 754.86mg | Potassium: 366.35mg | Fiber: 0.76g | Sugar: 0.86g | Vitamin A: 177.45IU | Vitamin C: 13.5mg | Calcium: 204.73mg | Iron: 1.07mg | Sugar Alcohol: 0.03g | Net Carbs: 1.36g

Photos by Sarah DeYoung Photography

By |2021-02-03T10:23:20-07:00January 7th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: , |7 Comments

Keto Chow Holiday Recipe Challenge Submissions

Welcome to the Keto Chow Holiday Recipe Challenge

We are so excited that our participants agreed to join us in our first annual Holiday Recipe Challenge. They are among our favorite people. Not only are they a huge fans of Keto Chow, but they have already proven they are amazing keto cooks.

Each participant received two different flavors of Keto Chow: one was our bestseller, Chocolate, and the other was a wildcard flavor. (Our wildcard flavors for this challenge were Orange Cream, Pumpkin Spice Caramel, Eggnog, and Chocolate Mint – the perfect choices for the holiday season!) They were then challenged to create a recipe for each flavor. They were asked to include at least one scoop (or sample package) of Keto Chow in their creation.

Now that we have all these incredible recipes, we need your help. Let us know what you think of these 26 fabulous entries and help us pick a winner! Please scroll down and check out these amazing creations. We encourage you to try making them yourselves to see if they are as good as they look! (Don’t forget to share photos of your creation with the hashtag #ketochow!) Then come back and click this button to VOTE. You’ll be judging each recipe on the following criteria:

  1. Presentation
  2. Creativity
  3. Taste
  4. Clarity

VOTING NOW CLOSED

finished brownies
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1 from 1 vote

Coffee Shop Quadruple Chocolate Espresso Brownies

My favorite indulgence used to be a rich decadent espresso brownie with a latte. These brownies are all that and more!
Prep Time45 minutes
Total Time45 minutes
Course: Desserts
Keyword: Chocolate, Mocha
Keto Chow Flavor: Chocolate, Mocha
Recipe Creator: Keto Chow Community Recipe
Servings: 25 servings
Calories: 118.95kcal
Author: Paula Schmitt

Ingredients

Instructions

  • Preheat oven to 325 degrees. Line a 9-inch square baking pan with foil. Spray the foil with nonstick cooking spray.
  • In a medium microwave safe bowl, melt the unsweetened chocolate, 1/2 cup of sugar free chocolate chips, and butter in 30-second increments, stirring occasionally until the mixture is smooth and the chocolate is fully melted. Whisk in the cocoa and espresso grounds until smooth. Set aside to cool slightly.
  • Combine the almond flour and Chocolate or Mocha Keto Chow in a bowl. Whisk to combine and break apart any large clumps. Set aside.
  • Whisk together the eggs, allulose, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour mixture with a rubber spatula until just combined. Stir in the remaining 1/4 cup chocolate chips.
  • Pour the mixture into the prepared pan, spread into corners, and level the surface with a rubber spatula. Bake until a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 32 minutes.
  • Cool on a wire rack to room temperature, about 2 hours, then remove the brownies from the pan using the foil overhang. Cut into squares, dust with powdered swerve, and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.) Brownies are best when warmed up before serving.

Notes

Photo of completed Coffee Shop Quadruple Espresso Brownies
If you don't like espresso, cut it out of the recipe.
Variations:
Extra coffee brownies: Use 1 scoop of Mocha Keto Chow in place of Chocolate.
Mint brownies: Omit espresso, and use 1 scoop of Chocolate Mint Keto Chow instead of Chocolate Keto Chow, and add 1/2 tsp of mint extract.
Nutrition Facts
Coffee Shop Quadruple Chocolate Espresso Brownies
Serving Size
 
38 grams
Amount per Serving
Calories
118.95
% Daily Value*
Fat
 
10.34
g
16
%
Saturated Fat
 
5.57
g
35
%
Trans Fat
 
0.15
g
Polyunsaturated Fat
 
0.22
g
Monounsaturated Fat
 
1.31
g
Cholesterol
 
32.86
mg
11
%
Sodium
 
91.02
mg
4
%
Potassium
 
180.28
mg
5
%
Carbohydrates
 
16.3
g
5
%
Fiber
 
3.61
g
15
%
Sugar
 
9.56
g
11
%
Sugar Alcohol
 
11.13
g
Net Carbs
 
1.56
g
Protein
 
3.67
g
7
%
Vitamin A
 
184.65
IU
4
%
Vitamin C
 
5.47
mg
7
%
Calcium
 
37.71
mg
4
%
Iron
 
1.72
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 38grams | Calories: 118.95kcal | Carbohydrates: 16.3g | Protein: 3.67g | Fat: 10.34g | Saturated Fat: 5.57g | Polyunsaturated Fat: 0.22g | Monounsaturated Fat: 1.31g | Trans Fat: 0.15g | Cholesterol: 32.86mg | Sodium: 91.02mg | Potassium: 180.28mg | Fiber: 3.61g | Sugar: 9.56g | Vitamin A: 184.65IU | Vitamin C: 5.47mg | Calcium: 37.71mg | Iron: 1.72mg | Sugar Alcohol: 11.13g | Net Carbs: 1.56g
Photo of complete No Bake Cookies
Print Recipe Pin Recipe
5 from 1 vote

No Bake Cookies

These are so close to the originals that I used to make as a kid. My kids can't stop devouring these cookies faster than I can make them.
Prep Time10 minutes
Cooling time10 minutes
Total Time20 minutes
Course: Desserts, Snacks
Keyword: Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Keto Chow Community Recipe
Servings: 20
Calories: 85.5kcal

Ingredients

Instructions

  • Melt butter and bring to a boil with almond milk, sweetener, and cocoa powder, stirring for 1-2 minutes while boiling.
  • Turn heat to low and add peanut butter and vanilla, making sure to melt peanut butter and mix well.
  • Turn off heat. Add in Keto Chow and mix thoroughly. Add hemp seed hearts.
  • Scoop onto wax paper or silicone baking mat and let cool.
Nutrition Facts
No Bake Cookies
Serving Size
 
1 serving
Amount per Serving
Calories
85.5
% Daily Value*
Fat
 
6.8
g
10
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
2.46
g
Monounsaturated Fat
 
1.96
g
Cholesterol
 
7
mg
2
%
Sodium
 
56.2
mg
2
%
Potassium
 
2.46
mg
0
%
Carbohydrates
 
6
g
2
%
Fiber
 
1.24
g
5
%
Sugar
 
0.37
g
0
%
Sugar Alcohol
 
3.9
g
Net Carbs
 
0.85
g
Protein
 
4.4
g
9
%
Vitamin A
 
126.74
IU
3
%
Vitamin C
 
6.83
mg
8
%
Calcium
 
44.75
mg
4
%
Iron
 
1.29
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 85.5kcal | Carbohydrates: 6g | Protein: 4.4g | Fat: 6.8g | Saturated Fat: 2g | Polyunsaturated Fat: 2.46g | Monounsaturated Fat: 1.96g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 56.2mg | Potassium: 2.46mg | Fiber: 1.24g | Sugar: 0.37g | Vitamin A: 126.74IU | Vitamin C: 6.83mg | Calcium: 44.75mg | Iron: 1.29mg | Sugar Alcohol: 3.9g | Net Carbs: 0.85g
Dori's Egg Loaf
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5 from 1 vote

Eggnog Loaf

Quick, easy, and delicious! You will love this seasonal twist on a keto must-try breakfast.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast, Snacks
Keyword: Eggnog, Keto Chow Community Recipe
Keto Chow Flavor: Eggnog
Recipe Creator: Keto Chow Community Recipe
Servings: 4 slices
Calories: 166.7kcal

Ingredients

  • 1 serving Eggnog Keto Chow (or 1 scoop)
  • 4 eggs
  • 1/3 cup heavy whipping cream
  • cinnamon as desired

Instructions

  • Mix ingredients together until well combined. You can sprinkle cinnamon on top and use a toothpick to create a swirled design.
  • Using a 5x7” glass pan, microwave for 6 minutes or bake at 300 degrees for 35-40 minutes for 4 servings. For 6 slightly thinner servings, use a 7x11” pan and bake at 300 degrees for 30 minutes.
  • Serve as is, or top with your favorite pancake, French toast, or German pancake toppings such as butter, sugar free syrup, powdered sweetener, whipped cream, or berries!
Nutrition Facts
Eggnog Loaf
Serving Size
 
1 serving
Amount per Serving
Calories
166.7
% Daily Value*
Fat
 
11.9
g
18
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.93
g
Monounsaturated Fat
 
3.58
g
Cholesterol
 
189.3
mg
63
%
Sodium
 
275.1
mg
12
%
Potassium
 
459.84
mg
13
%
Carbohydrates
 
3
g
1
%
Fiber
 
1.8
g
8
%
Sugar
 
1.2
g
1
%
Sugar Alcohol
 
0.01
g
Net Carbs
 
1.18
g
Protein
 
12.6
g
25
%
Vitamin A
 
575.18
IU
12
%
Vitamin C
 
34.29
mg
42
%
Calcium
 
220.79
mg
22
%
Iron
 
1.12
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 166.7kcal | Carbohydrates: 3g | Protein: 12.6g | Fat: 11.9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.93g | Monounsaturated Fat: 3.58g | Trans Fat: 0.2g | Cholesterol: 189.3mg | Sodium: 275.1mg | Potassium: 459.84mg | Fiber: 1.8g | Sugar: 1.2g | Vitamin A: 575.18IU | Vitamin C: 34.29mg | Calcium: 220.79mg | Iron: 1.12mg | Sugar Alcohol: 0.01g | Net Carbs: 1.18g
Chef Taffiny Elrod's Eggnog Gingerbread House
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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 minutes
Cook Time20 minutes
Assembly time1 hour
Total Time2 hours
Course: Desserts
Keyword: Chef Taffiny Elrod, Eggnog
Keto Chow Flavor: Eggnog
Recipe Creator: Chef Taffiny Elrod
Servings: 1 gingerbread house and decorations
Calories: 109.93kcal

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

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

Serving: 36g | Calories: 109.93kcal | Carbohydrates: 11.55g | Protein: 9.24g | Fat: 6.97g | Saturated Fat: 4.23g | Polyunsaturated Fat: 0.29g | Monounsaturated Fat: 1.91g | Trans Fat: 0.25g | Cholesterol: 32.64mg | Sodium: 306.72mg | Potassium: 540.31mg | Fiber: 3.06g | Sugar: 0.31g | Vitamin A: 283.89IU | Vitamin C: 44.9mg | Calcium: 262.74mg | Iron: 0.96mg | Sugar Alcohol: 7.56g | Net Carbs: 0.93g
Photo of completed Chocolate Peppermint Cake Donuts
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5 from 1 vote

Chocolate Peppermint Cake Donuts

Tastes like Christmas morning! A little bit of chocolate and a whole lot of peppermint.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Desserts
Keyword: Chocolate Mint
Keto Chow Flavor: Chocolate Mint
Recipe Creator: Keto Chow Community Recipe
Servings: 6
Author: Maggie Huynh

Equipment

  • silicone donut mold (optional - if using a donut mold from a different material, you may need to grease them before putting the mixture in)

Ingredients

Donuts

Chocolate Peppermint Ganache

Instructions

  • Preheat oven to 350F.
  • In a blender, standing mixer, or food processor, add coconut oil, mayo, vanilla, peppermint extract, and eggs together. Mix very well.
  • Add the heavy whipping cream.
  • In a separate mixing bowl, whisk together your dry ingredients until there are no clumps. Add your dry ingredients to the wet ingredients, making sure it's all incorporated.
  • Once your mixture is mixed, it is ready to be divided. Place your mixture into your donut mold. I made six donuts, though you could just as easily have seven from the mixture.
  • Bake for 30 minutes.
  • To prepare your ganache, warm your heavy whipping cream in a sauce pan with the sweetener until the sweetener dissolves. Then add your chocolate chips and let them melt. Once the chocolate is melted, stir in the peppermint extract.
  • Take your donuts and dip the tops into the ganache to coat them. Add toppings, if desired, right away before the ganache sets.
  • Store in a container in the fridge for up to one week.
Coconut Fudge Cupcakes Mounds Style
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5 from 1 vote

Coconut Fudge Cupcakes Mounds Style Fudge Bars

A classic candy bar meets keto cupcakes.
Prep Time10 minutes
Cook Time15 minutes
Cooling time35 minutes
Total Time1 hour
Course: Desserts, Snacks
Keyword: Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Keto Chow Community Recipe
Servings: 9 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

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.
    Photo of completed Coconut Fudge Cupcakes Mounds Style Fudge Bars

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

Serving: 1cupcake | Calories: 361.03kcal | Carbohydrates: 31.5g | Protein: 6.67g | Fat: 33.26g | Saturated Fat: 24.6g | Polyunsaturated Fat: 0.64g | Monounsaturated Fat: 3.77g | Trans Fat: 0.51g | Cholesterol: 46.13mg | Sodium: 125.41mg | Potassium: 344.43mg | Fiber: 9.28g | Sugar: 1.65g | Vitamin A: 675.82IU | Vitamin C: 15.38mg | Calcium: 116.01mg | Iron: 0.9mg | Sugar Alcohol: 18.1g | Net Carbs: 4.12g
Buche De Noel 17
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5 from 1 vote

Bûche de Noël

I transformed the traditional Christmas yule log into a ketogenic holiday stunner and added a touch of raspberry for a bright twist. It's moist, sumptuous, festive, and keto!
I've added a touch of raspberry jam to this beloved holiday classic made with chocolate sponge cake and creamy filling. Although this cake has a few steps, it comes together with surprising ease and will wow at your next holiday gathering. Even better, it tastes delicious and will keep chilled in the refrigerator for up to three days so you can make it ahead.
Prep Time30 minutes
Cook Time15 minutes
Assembly time1 hour
Total Time1 hour 45 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Chef Taffiny Elrod
Servings: 12 servings
Calories: 307kcal
Author: Shanelle Sorensen

Equipment

  • Electric mixer
  • 15" X 10" jelly roll pan
  • Cooking spray
  • Parchment paper
  • Clean, dry kitchen towel larger than the jelly roll pan
  • Fine sieve or sifter

Ingredients

For the cake

For the filling

For the frosting

For assembly

  • additional powdered sweetener and cocoa powder for rolling the cake
  • 1/3 cup sugar-free raspberry jam
  • Fresh raspberries, mint leaves, chocolate leaves, or curls for garnish optional

Instructions

  • Preheat oven to 325F and spray a 15x10 jelly roll pan lightly with cooking spray and line with lightly oiled parchment paper.
  • Beat the egg yolks with 1/4 cup of the sweetener until light yellow in color and ribbons form when the beaters go through.
  • In a separate bowl, whip the egg whites with very clean beaters until they begin to foam, then sprinkle in the remaining 1/4 cup of sweetener and continue to beat until stiff peaks form.
  • Fold 1/3 of the egg whites into the egg yolk mixture to lighten it. Then gently fold in the remaining egg whites until they are almost completely combined. Be careful to retain as much air in the egg whites as possible.
  • Mix the Keto Chow, coconut flour, cocoa powder, gelatin, and baking powder together and sprinkle them over the egg mixture. Gently fold the dry ingredients into the eggs.
  • Using an offset spatula, spread the batter onto the prepared pan and even it out as much as possible. It’s ok if it’s a little bumpy.
  • Bake for 10-15 minutes until the cake is set and slightly browned around the edges but tender and soft to the touch.
  • Sift a layer of powdered sweetener combined with cocoa powder on a clean, dry kitchen towel. Then when the cake is cool enough to touch, carefully turn it over onto the towel and remove the pan.
  • Gently peel the parchment paper away from the cake and roll the cake up from the long side, using the towel with the cake rolled inside. Leave it rolled up to cool completely while you make the filling.
  • Whip the cream until it begins to thicken, then add the sweetener and vanilla extract. Continue to beat until stiff peaks form.
  • Unroll the cake and spread the raspberry jam across the inside of the cake in a thin layer. Then spread the whipped cream over the jam, leaving about 1/2 inch of plain cake around the edges. Then gently reroll the cake. Make sure not to roll the towel inside again. Wrap it in plastic wrap and chill it while you make the frosting.
  • For the frosting, beat the heavy cream to soft peaks and sprinkle the Chocolate Keto Chow, cocoa powder, and powdered sweetener over the top. Continue to beat until the dry ingredients are fully combined, light, and fluffy. It should be thick, but if needed, add almond milk one tablespoon at a time to thin it slightly.
  • Remove the cake from the fridge and unwrap it. Cut a slice from one end on a slight angle. This will be used to create a stump on the log. If you would like, you can cut a piece from the other end to create another stump. You can cut the second piece on the diagonal or straight across.
  • Place the cake on a board or on a serving dish and cover it with frosting. Attach the stumps you cut by pressing them into the frosting wherever you think they would look best and frost them, too. For a bark-like look, gently run the tines of a fork through the frosting along the length of the cake.
  • Garnish with fresh raspberries and mint leaves or anything else you would like.
  • Chill in the refrigerator for up to three days, or until ready to serve.
Nutrition Facts
Bûche de Noël
Serving Size
 
1 serving
Amount per Serving
Calories
307
% Daily Value*
Fat
 
27.4
g
42
%
Saturated Fat
 
16.9
g
106
%
Trans Fat
 
0.9
g
Polyunsaturated Fat
 
1.33
g
Monounsaturated Fat
 
7
g
Cholesterol
 
143.9
mg
48
%
Sodium
 
295.3
mg
13
%
Potassium
 
618.25
mg
18
%
Carbohydrates
 
20.2
g
7
%
Fiber
 
2.2
g
9
%
Sugar
 
2.5
g
3
%
Sugar Alcohol
 
15
g
Net Carbs
 
3.03
g
Protein
 
12
g
24
%
Vitamin A
 
1385.55
IU
28
%
Vitamin C
 
33.8
mg
41
%
Calcium
 
271.83
mg
27
%
Iron
 
1.26
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 307kcal | Carbohydrates: 20.2g | Protein: 12g | Fat: 27.4g | Saturated Fat: 16.9g | Polyunsaturated Fat: 1.33g | Monounsaturated Fat: 7g | Trans Fat: 0.9g | Cholesterol: 143.9mg | Sodium: 295.3mg | Potassium: 618.25mg | Fiber: 2.2g | Sugar: 2.5g | Vitamin A: 1385.55IU | Vitamin C: 33.8mg | Calcium: 271.83mg | Iron: 1.26mg | Sugar Alcohol: 15g | Net Carbs: 3.03g
Orange Cranberry Muffins
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5 from 1 vote

Orange Cranberry Almond Holiday Morning Muffins

Local fresh cranberries and almond slices make these orange muffins stand out as a holiday family favorite. Even the non-keto kids were scarfing these down!
Prep Time1 hour
Total Time1 hour
Course: Breakfast, Snacks
Keyword: Orange Cream
Keto Chow Flavor: Orange Cream
Recipe Creator: Keto Chow Community Recipe
Servings: 12
Calories: 235.74kcal
Author: Paula Schmitt

Ingredients

Dry Ingredients

Wet Ingredients

  • 1/2 cup butter, softened 1 stick
  • 2/3 cup allulose
  • 2 tbsp sour cream
  • 1/2 tsp almond extract
  • 1/2 tsp orange extract
  • zest from one orange
  • 1/4 cup heavy whipping cream
  • 3 large eggs
  • 3/4 cup fresh cranberries, chopped
  • 1/4 cup sliced almonds, roughly chopped

Glaze and Topping

Instructions

  • Preheat oven to 325F. Prepare a 12-cupcake pan by greasing or lining with cupcake liners.
  • Combine dry ingredients (almond flour, coconut flour, Keto Chow, xanthan gum, salt, and baking powder) in a bowl. Use a whisk to mix well. Set aside.
  • In a separate large mixing bowl, cream butter with allulose. Add in sour cream, almond extract, orange extract, orange zest, and whipping cream. Mix until uniform.
  • Add 1 egg to the wet ingredient bowl, mixing in slightly, then add in 1/2 of the dry ingredient mix, and mix again. Then add 1 more egg and mix. Add the last of the dry ingredients, and finally, add the last egg. Mix until incorporated.
  • Stir in the chopped cranberries and almonds.
  • Divide the dough between the 12 cupcake liners. This dough is stiff and keeps its shape when baking. I wet my hands and formed 12 even balls and put them in the liners. They will seem very full, but it doesn't overflow the liners when baked.
  • Bake at 325F for 29-32 minutes on the center rack. Mix glaze while muffins bake.
  • For the glaze, in a small bowl, mix powdered swerve, heavy whipping cream and almond extract until smooth. (I transferred this to a plastic sandwich bag, then snip the tip of the bag corner to use as a mini icing bag to make decorating easier.)
    orange Cranberry Muffins
  • Remove muffins from the oven when a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack. After muffins have cooled for about 5-10 minutes, drizzle the glaze over top. Garnish with the sliced almonds
  • Enjoy! Muffins can be stored in an airtight container at room temperature for 2-3 days. Best when warmed up in the microwave before eating.
    orange Cranberry Muffins

Notes

The lower baking temperature is to account for the excessive browning that comes from the coconut flour and allulose.
Don't like almonds? You can easily substitute walnuts for the chopped sliced almonds and omit the almond extract. The almond flour needs to stay, though!
Nutrition Facts
Orange Cranberry Almond Holiday Morning Muffins
Serving Size
 
79 g
Amount per Serving
Calories
235.74
% Daily Value*
Fat
 
20.07
g
31
%
Saturated Fat
 
8.33
g
52
%
Trans Fat
 
0.42
g
Polyunsaturated Fat
 
2.4
g
Monounsaturated Fat
 
7.99
g
Cholesterol
 
77.78
mg
26
%
Sodium
 
261.89
mg
11
%
Potassium
 
253.78
mg
7
%
Carbohydrates
 
24.38
g
8
%
Fiber
 
4.25
g
18
%
Sugar
 
12.37
g
14
%
Sugar Alcohol
 
16.95
g
Net Carbs
 
3.18
g
Protein
 
7.89
g
16
%
Vitamin A
 
442.53
IU
9
%
Vitamin C
 
10.94
mg
13
%
Calcium
 
148.58
mg
15
%
Iron
 
0.99
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 79g | Calories: 235.74kcal | Carbohydrates: 24.38g | Protein: 7.89g | Fat: 20.07g | Saturated Fat: 8.33g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 7.99g | Trans Fat: 0.42g | Cholesterol: 77.78mg | Sodium: 261.89mg | Potassium: 253.78mg | Fiber: 4.25g | Sugar: 12.37g | Vitamin A: 442.53IU | Vitamin C: 10.94mg | Calcium: 148.58mg | Iron: 0.99mg | Sugar Alcohol: 16.95g | Net Carbs: 3.18g
Chocolate Mint Whipped Fudge 9
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5 from 1 vote

Mint Chocolate Soft Fudge

This fudge ticks all the boxes: light, creamy, smooth, soft, and rich!
Prep Time15 minutes
Chill Time4 hours
Total Time4 hours 15 minutes
Course: Desserts, Snacks
Keyword: Chocolate Mint
Keto Chow Flavor: Chocolate Mint
Recipe Creator: Keto Chow Community Recipe
Servings: 1 half in square piece
Calories: 233.57kcal

Ingredients

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

Serving: 65g | Calories: 233.57kcal | Carbohydrates: 25.16g | Protein: 3.04g | Fat: 16.47g | Saturated Fat: 10.5g | Polyunsaturated Fat: 0.45g | Monounsaturated Fat: 2.85g | Trans Fat: 0.42g | Cholesterol: 32.81mg | Sodium: 103.01mg | Potassium: 181.61mg | Fiber: 5.88g | Sugar: 0.54g | Vitamin A: 410.37IU | Vitamin C: 8.63mg | Calcium: 68.8mg | Iron: 0.44mg | Sugar Alcohol: 17.78g | Net Carbs: 1.5g
Double Chocolate Dream Bars
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5 from 1 vote

Double Chocolate Dream Bars

Keto Chow makes shaking up your keto a dream! These delicious bars will be a hit at any holiday function.
Prep Time20 minutes
Chill time2 hours
Total Time2 hours 20 minutes
Course: Desserts, Snacks
Keyword: Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Keto Chow Community Recipe
Servings: 9
Calories: 261.87kcal

Ingredients

Base

Filling

Top Layer

Instructions

  • Mix all base ingredients together and press into an 8-inch pan, lined with parchment paper.
  • Using a hand mixer, whip filling ingredients to stiff peaks. Filling should be thick but still spreadable. If filling is too thick, whip in heavy cream 1 tbsp at a time until you reach desired texture. If desired, you can add the sweetener in smaller increments to taste.
  • Microwave topping ingredients together in 15-second increments until smooth. Spread evenly onto the base and filling.
  • Chill before serving.

Notes

If you have a hard time finding walnut or pecan meal, our recipe tester simply ground the pecans and walnuts into a flour using her blender.
*Canadian style sour cream is thinner than American style. For a thinner, pudding-like texture, use 4 tablespoons American sour cream + 1/2 cup heavy cream.
**Sweetener can be added in small increments to desired sweetness level.
Nutrition Facts
Double Chocolate Dream Bars
Serving Size
 
68 g
Amount per Serving
Calories
261.87
% Daily Value*
Fat
 
23.47
g
36
%
Saturated Fat
 
13.5
g
84
%
Trans Fat
 
0.11
g
Polyunsaturated Fat
 
3.49
g
Monounsaturated Fat
 
3.8
g
Cholesterol
 
15.22
mg
5
%
Sodium
 
216.01
mg
9
%
Potassium
 
487.34
mg
14
%
Carbohydrates
 
26.79
g
9
%
Fiber
 
6.17
g
26
%
Sugar
 
0.97
g
1
%
Sugar Alcohol
 
18.57
g
Net Carbs
 
2.05
g
Protein
 
8.25
g
17
%
Vitamin A
 
349.3
IU
7
%
Vitamin C
 
30.55
mg
37
%
Calcium
 
177.82
mg
18
%
Iron
 
1.26
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 68g | Calories: 261.87kcal | Carbohydrates: 26.79g | Protein: 8.25g | Fat: 23.47g | Saturated Fat: 13.5g | Polyunsaturated Fat: 3.49g | Monounsaturated Fat: 3.8g | Trans Fat: 0.11g | Cholesterol: 15.22mg | Sodium: 216.01mg | Potassium: 487.34mg | Fiber: 6.17g | Sugar: 0.97g | Vitamin A: 349.3IU | Vitamin C: 30.55mg | Calcium: 177.82mg | Iron: 1.26mg | Sugar Alcohol: 18.57g | Net Carbs: 2.05g
Chocolate Pumpkin Pie Bars
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5 from 1 vote

Chocolate Pumpkin Pie Bars

What's not to love - chocolate + pumpkin pie = best of both worlds!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Desserts, Snacks
Keyword: Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Keto Chow Community Recipe
Servings: 9
Author: Maggie Huynh

Ingredients

Crust

Pie

Instructions

  • Preheat oven to 350F and grease a brownie pan. I used an 8x8 pan.
  • Combine all of the ingredients for the crust and press it down into your brownie pan, then set aside.
  • In a mixing bowl, add in your pumpkin puree and Keto Chow powder, then mix together.
  • Add in the rest of the ingredients and mix until smooth.
  • Pour into your brownie pan and top with some chopped pecans.
  • Bake for 30-35 minutes, until the center isn't jiggly. Let cool, then place in the refrigerator to set, or eat warm.
Chocolate Mint Oreo Cookies
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5 from 1 vote

Chocolate Mint "Oreo" Cookies

Santa is going keto this year, and if you want any presents, you better leave him some of these cookies with a tall glass of almond milk - or even better yet, a Keto Chow shake!
Prep Time20 minutes
Cook Time25 minutes
COOL TIME20 minutes
Total Time1 hour 5 minutes
Course: Desserts, Snacks
Keyword: Chocolate Mint
Keto Chow Flavor: Chocolate Mint
Recipe Creator: Keto Chow Community Recipe
Servings: 18 cookies
Calories: 128.1kcal
Author: Joshua Gudim

Ingredients

Cookies

Butter Cream Filling

Instructions

Making the Cookies

  • Preheat oven to 300F and line a large baking sheet with parchment paper.
  • In a large bowl, combine all the dry ingredients and mix well.
  • Add in the egg, heavy cream, butter, vanilla extract, and mix well until a dough forms.
  • Roll out the dough between two sheets of parchment paper to desired thickness but no thicker than 1/4 inch.
  • Using a 2-inch round cookie cutter or something that works just as well, cut out circles of dough and lift gently and place them on the prepared baking sheet. Gather up scraps and re-roll until all dough is used up.
  • Bake cookies until firm to the touch, about 25 minutes, depending on the thickness of your cookies. Remove and let cool.

Making the Butter Cream Filling

  • Mix butter together with the powdered sugar alternative, adding 1/2 cup of the sugar at a time until blended.
  • Add Keto Chow and heavy cream and mix well.
  • If you want, you can add some crumbled cookies into your filling or even a tbsp or two of warmed cream cheese.
  • Spoon about 1/2 tbsp of the filling on top of half of the cookies you made earlier, then top with the other half of the cookies.

Notes

At approx 1/8" thick I made 37 cookies, 18 sandwiches. Your yield may vary.
Nutrition Facts
Chocolate Mint "Oreo" Cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
128.1
% Daily Value*
Fat
 
11.1
g
17
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1.07
g
Monounsaturated Fat
 
3.87
g
Cholesterol
 
34.5
mg
12
%
Sodium
 
245.1
mg
11
%
Potassium
 
343.87
mg
10
%
Carbohydrates
 
34.5
g
12
%
Fiber
 
2
g
8
%
Sugar
 
0.4
g
0
%
Sugar Alcohol
 
30.88
g
Net Carbs
 
1.55
g
Protein
 
4.7
g
9
%
Vitamin A
 
252.77
IU
5
%
Vitamin C
 
9.95
mg
12
%
Calcium
 
79.49
mg
8
%
Iron
 
0.43
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1cookie | Calories: 128.1kcal | Carbohydrates: 34.5g | Protein: 4.7g | Fat: 11.1g | Saturated Fat: 5g | Polyunsaturated Fat: 1.07g | Monounsaturated Fat: 3.87g | Trans Fat: 0.03g | Cholesterol: 34.5mg | Sodium: 245.1mg | Potassium: 343.87mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 252.77IU | Vitamin C: 9.95mg | Calcium: 79.49mg | Iron: 0.43mg | Sugar Alcohol: 30.88g | Net Carbs: 1.55g
chocolate raspberry muffins
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5 from 1 vote

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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Desserts
Keyword: Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Keto Chow Community Recipe
Servings: 18
Calories: 176.21kcal

Ingredients

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
Creamy Sausage Pumpkin Soup
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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 minutes
Cook Time17 minutes
Total Time32 minutes
Course: Main Dish, Side Dish, Soup
Keyword: Pumpkin Spice Caramel
Keto Chow Flavor: Pumpkin Spice Caramel
Recipe Creator: Keto Chow Community Recipe
Servings: 12
Calories: 412kcal

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!
    Keto Chow Sausage Pumpkin Soup

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

Serving: 246g | Calories: 412kcal | Carbohydrates: 10.52g | Protein: 19g | Fat: 33.52g | Saturated Fat: 13.17g | Polyunsaturated Fat: 4.78g | Monounsaturated Fat: 13.02g | Trans Fat: 0.43g | Cholesterol: 96.31mg | Sodium: 1259.78mg | Potassium: 656.12mg | Fiber: 3.32g | Sugar: 5.1g | Calcium: 133.23mg | Iron: 2.43mg | Net Carbs: 7.14g
Photo of completed German Chocolate Cake
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5 from 1 vote

German Chocolate Cake

This treat is a winner all around, with a perfectly textured filling and moist cake.
Prep Time25 minutes
Cook Time40 minutes
Resting Time1 hour 30 minutes
Total Time2 hours 35 minutes
Course: Desserts
Keyword: Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Keto Chow Community Recipe
Servings: 10 slices
Calories: 531kcal
Author: Kim Howerton

Ingredients

Filling

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

Cake

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
 
230.9
mg
77
%
Sodium
 
246.2
mg
11
%
Potassium
 
474.62
mg
14
%
Carbohydrates
 
31.1
g
10
%
Fiber
 
5.3
g
22
%
Sugar
 
2.8
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

Serving: 1slice | Calories: 531kcal | Carbohydrates: 31.1g | Protein: 11.5g | Fat: 52g | Saturated Fat: 27.7g | Polyunsaturated Fat: 4.54g | Monounsaturated Fat: 15.61g | Trans Fat: 1.1g | Cholesterol: 230.9mg | Sodium: 246.2mg | Potassium: 474.62mg | Fiber: 5.3g | Sugar: 2.8g | Vitamin A: 1312.62IU | Vitamin C: 12.42mg | Calcium: 168.85mg | Iron: 2.75mg | Sugar Alcohol: 21.64g | Net Carbs: 4.11g
Mint Chocolate Mousse Pie
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5 from 1 vote

Mint Chocolate Mousse Pie

Mint chocolate is a polarizing combination. Not everyone likes it, but people who like it tend to LOVE IT! So chocolate mint lovers, this one is for you.
Prep Time35 minutes
Cook Time12 minutes
COOL30 minutes
Total Time1 hour 17 minutes
Course: Desserts
Keyword: Chocolate Mint
Keto Chow Flavor: Chocolate Mint
Recipe Creator: Keto Chow Community Recipe
Servings: 8 slices
Calories: 609kcal
Author: Kim Howerton

Ingredients

Crust

Filling

Instructions

  • Preheat oven to 350F. Grease 9-inch pie pan and set aside.
  • Mix together dry ingredients for the crust, then add the butter to the egg, then pour into the dry ingredients. Using your hands, mix wet and dry ingredients together to form a dough. Remove 4 tbsp worth of dough and set aside.
  • Take remaining dough and roll into a ball, then flatten into a disk, and put in your prepared pie pan. With wet hands (it helps!), smooth and press the dough into the pie pan to form pie crust. Prick holes in the base of crust using a fork.
  • Take baking sheet and put a bit of parchment on it. Take reserved dough and flatten into a pancake (you're crumbling it, so it doesn't have to be pretty) on the parchment paper.
  • Put both pie and baking sheet into the oven, if it can fit. You can also do the baking in two stages if needed.
  • Bake for 12-14 minutes. Set aside to cool completely.
  • Take pancake piece and crumble into what looks like cookie crumbs.
  • Now prepare your filling. Beat your softened cream cheese for 2-3 minutes, then add sweetener, extracts, Keto Chow, 3/4 cup of the cream, and the food coloring (if using). Beat until smooth and fluffy. If you want your filling to have cookie crumbs in it, add them now! (I totally spaced this and instead, I sprinkled them on top. Valid choice!) Set aside.
  • In a clean bowl, beat remaining cream to soft peaks. Set aside about 1/2 cup for topping. Fold remaining whipped cream into Keto Chow mixture.
  • Scoop into cooled pie shell. Smooth into dome shape.
  • For bonus points, top with some freshly chopped chocolate!
  • Chill for 4 hours or overnight.
Nutrition Facts
Mint Chocolate Mousse Pie
Serving Size
 
1 slice
Amount per Serving
Calories
609
% Daily Value*
Fat
 
55.9
g
86
%
Saturated Fat
 
29.6
g
185
%
Trans Fat
 
1.6
g
Polyunsaturated Fat
 
3.92
g
Monounsaturated Fat
 
16.83
g
Cholesterol
 
159.5
mg
53
%
Sodium
 
469.5
mg
20
%
Potassium
 
1037.82
mg
30
%
Carbohydrates
 
36.2
g
12
%
Fiber
 
5.4
g
23
%
Sugar
 
4.7
g
5
%
Sugar Alcohol
 
22.55
g
Net Carbs
 
8.25
g
Protein
 
17.6
g
35
%
Vitamin A
 
1724.61
IU
34
%
Vitamin C
 
34.52
mg
42
%
Calcium
 
331.78
mg
33
%
Iron
 
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1slice | Calories: 609kcal | Carbohydrates: 36.2g | Protein: 17.6g | Fat: 55.9g | Saturated Fat: 29.6g | Polyunsaturated Fat: 3.92g | Monounsaturated Fat: 16.83g | Trans Fat: 1.6g | Cholesterol: 159.5mg | Sodium: 469.5mg | Potassium: 1037.82mg | Fiber: 5.4g | Sugar: 4.7g | Vitamin A: 1724.61IU | Vitamin C: 34.52mg | Calcium: 331.78mg | Iron: 1.3mg | Sugar Alcohol: 22.55g | Net Carbs: 8.25g
Img 4006 Amanda Balle
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5 from 1 vote

Chocolate Cookie Truffles

A creamy filling and a crisp chocolate coating make these truffles a little bite of heaven.
Prep Time45 minutes
Total Time45 minutes
Course: Desserts, Snacks
Keyword: Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Amanda Balle
Servings: 16
Author: Amanda Balle

Ingredients

Instructions

  • Line a cookie or baking sheet with wax paper.
  • Mix together all ingredients except for the chocolate chips until smooth and creamy.
  • Roll the mixture into Tbsp.-sized balls. Place in the freezer.
  • Melt chocolate chips in 15-second increments in the microwave, stirring in between each interval. It's easiest to melt 1/2 cup of them at a time and it usually only takes 45 seconds.
  • Remove the truffle balls from the freezer and dip each one in the melted chocolate, rolling until coated and place back on the wax paper. You can add sugar-free sprinkles on top of the wet chocolate if desired. Place in the fridge to set for at least 20 minutes. Enjoy! Then be sure to refrigerate any leftovers.
Pumpkin Roll
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5 from 1 vote

Pumpkin Roll

Pumpkin cake with a cream cheese frosting rolled inside.
Prep Time30 minutes
Cook Time15 minutes
Cooling Time1 hour 15 minutes
Total Time2 hours
Course: Desserts
Keyword: Pumpkin Spice Caramel
Keto Chow Flavor: Pumpkin Spice Caramel
Recipe Creator: Amanda Balle
Servings: 12
Calories: 131.58kcal
Author: Amanda Balle

Ingredients

Pumpkin Cake

Cream Cheese Filling

Instructions

  • Preheat oven to 350F.
  • Prepare a jelly roll pan by lining it with a piece of parchment paper that fits the pan and grease the top side of the paper.
  • Add eggs, sweetener, pumpkin, vanilla, baking soda, cinnamon, and Keto Chow together in a bowl and blend everything with an electric mixer or stand mixer until it's nice and creamy. Your cake mixture will be thick.
  • Spread around on previously prepared greased parchment paper until evenly dispersed over the whole surface of the pan.
  • Bake in preheated oven for 15 minutes. When cake is finished baking, let it cool for 1-5 minutes and then roll it up WITH the parchment paper. Let cake cool for 30 minutes while rolled up with parchment paper.
    Photo of the Pumpkin Roll cake rolled in the parchment paper waiting to cool
  • While your cake cools, you can prepare your filling by adding the cream cheese, butter, and sweetener. Beat slowly to incorporate powdered sweetener then speed up and beat for 30 seconds. Stop and scrape sides of the bowl and then beat for another minute.
  • After 30 minutes of cooling, unroll the cake and let it cool for another minute or two.
  • Spread your cream cheese filling over the entire cake and then roll up the cake, this time without the parchment paper.
  • Wrap with plastic wrap and set in the fridge for at least an hour. When serving, you can dust with more powdered sweetener, if desired.

Notes

If you do not have parchment paper, you can dust a thin kitchen towel with powdered sweetener and roll your cooked cake up with the towel instead of the parchment paper, but be sure to grease your baking pan very well.
 
Photo of completed Pumpkin Roll
Nutrition Facts
Pumpkin Roll
Serving Size
 
63 g
Amount per Serving
Calories
131.58
% Daily Value*
Fat
 
11.88
g
18
%
Saturated Fat
 
6.91
g
43
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
0.58
g
Monounsaturated Fat
 
3.21
g
Cholesterol
 
71.6
mg
24
%
Sodium
 
280.82
mg
12
%
Potassium
 
183.97
mg
5
%
Carbohydrates
 
15.58
g
5
%
Fiber
 
0.89
g
4
%
Sugar
 
1.04
g
1
%
Sugar Alcohol
 
13.21
g
Net Carbs
 
1.49
g
Protein
 
4.58
g
9
%
Vitamin A
 
1999.96
IU
40
%
Vitamin C
 
11.87
mg
14
%
Calcium
 
85.55
mg
9
%
Iron
 
0.49
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 63g | Calories: 131.58kcal | Carbohydrates: 15.58g | Protein: 4.58g | Fat: 11.88g | Saturated Fat: 6.91g | Polyunsaturated Fat: 0.58g | Monounsaturated Fat: 3.21g | Trans Fat: 0.4g | Cholesterol: 71.6mg | Sodium: 280.82mg | Potassium: 183.97mg | Fiber: 0.89g | Sugar: 1.04g | Vitamin A: 1999.96IU | Vitamin C: 11.87mg | Calcium: 85.55mg | Iron: 0.49mg | Sugar Alcohol: 13.21g | Net Carbs: 1.49g
Samantha Dillard's Chocolate Peppermint Fudge
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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 minutes
Cook Time15 minutes
Cooling Time1 hour
Total Time1 hour 25 minutes
Course: Desserts
Keyword: Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Keto Chow Community Recipe
Servings: 24
Calories: 146.42kcal

Ingredients

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

Serving: 45g | Calories: 146.42kcal | Carbohydrates: 15.63g | Protein: 2.64g | Fat: 13.36g | Saturated Fat: 8.63g | Polyunsaturated Fat: 0.38g | Monounsaturated Fat: 2.3g | Trans Fat: 0.32g | Cholesterol: 28.25mg | Sodium: 56.31mg | Potassium: 156.27mg | Fiber: 5.01g | Sugar: 0.6g | Vitamin A: 392.31IU | Vitamin C: 5.81mg | Calcium: 51.72mg | Iron: 0.43mg | Sugar Alcohol: 9.07g | Net Carbs: 1.55g
Pumpkin French Toast Sticks
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5 from 1 vote

Pumpkin Caramel French Toast Sticks

Golden and crispy, with the familiar custard flavor that makes French toast so delicious, these fall-flavored French toast sticks are the perfect breakfast to liven up your morning!
Prep Time15 minutes
Cook Time25 minutes
Cooling Time30 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Keyword: Pumpkin Spice Caramel
Keto Chow Flavor: Pumpkin Spice Caramel
Recipe Creator: Keto Chow Community Recipe
Servings: 4
Calories: 435.8kcal

Ingredients

Instructions

  • Preheat oven to 350F. In a large mixing bowl, combine all ingredients using a hand mixer until well combined, about 90 seconds. Let rest for 5 minutes.
  • Pour mixture into a parchment lined 9x9 baking dish.
  • Bake for 20-25 minutes, or until firm, then let cool completely, about 30 minutes. Cut loaf into 12 sticks.
  • Melt the butter in a nonstick skillet over medium heat, then fry the French toast sticks until golden brown on each side, about 30-45 seconds per side.
  • Serve warm and store leftovers covered in the refrigerator up to 5 days for best freshness.
Nutrition Facts
Pumpkin Caramel French Toast Sticks
Serving Size
 
1 serving
Amount per Serving
Calories
435.8
% Daily Value*
Fat
 
37.5
g
58
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
0.8
g
Polyunsaturated Fat
 
3.73
g
Monounsaturated Fat
 
13.12
g
Cholesterol
 
348.5
mg
116
%
Sodium
 
365.7
mg
16
%
Carbohydrates
 
34.9
g
12
%
Fiber
 
3.3
g
14
%
Sugar
 
2.8
g
3
%
Sugar Alcohol
 
28.36
g
Net Carbs
 
3.24
g
Protein
 
20.2
g
40
%
Vitamin A
 
1282.11
IU
26
%
Vitamin C
 
34.58
mg
42
%
Calcium
 
287.54
mg
29
%
Iron
 
2.03
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 435.8kcal | Carbohydrates: 34.9g | Protein: 20.2g | Fat: 37.5g | Saturated Fat: 17g | Polyunsaturated Fat: 3.73g | Monounsaturated Fat: 13.12g | Trans Fat: 0.8g | Cholesterol: 348.5mg | Sodium: 365.7mg | Fiber: 3.3g | Sugar: 2.8g | Vitamin A: 1282.11IU | Vitamin C: 34.58mg | Calcium: 287.54mg | Iron: 2.03mg | Sugar Alcohol: 28.36g | Net Carbs: 3.24g
Photo of completed and decorated Yule Log
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5 from 1 vote

Chocolate Yule Log

This is a chocolate cream cheese roll cake covered with walnuts and chocolate chips.
Prep Time40 minutes
Cook Time12 minutes
Cooling/resting time40 minutes
Total Time1 hour 32 minutes
Course: Desserts
Keyword: Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Keto Chow Community Recipe
Servings: 0
Author: Mike Mallett

Ingredients

Cake

Chocolate Cream Cheese Frosting

  • 1/2 cup butter, softened
  • 8 oz package of softened cream cheese
  • 1/4 cup cocoa powder
  • 3/4 cup Lakanto powdered sweetener
  • 1/2 tbsp almond extract
  • 1/2 tsp vanilla extract
  • 10 drops Better Stevia or 5 drops liquid sucralose, or to taste

Instructions

  • Preheat oven to 350F.
  • Bloom gelatin in a small bowl with the cold water for 5 minutes.
  • Prepare a 1/4 sheet pan (9 1/2" x 13" shallow pan) by adding either parchment paper or a silicone mat. Spray with coconut cooking spray.
  • Mix all dry ingredients except gelatin in a large bowl and break up clumps until everything is well mixed. If you use more granular flours then blend those in the blender until more powdered.
  • Beat eggs with a wire whisk for about 1 minute.
  • Add other wet ingredients including the gelatin to the eggs and stir until well mixed - about 30 seconds.
  • Add wet ingredients into bowl with dry ingredients. Mix with a spoon until all of the dry ingredients are wet. Do not overmix, approximately 1 minute.
  • Pour batter into the prepared pan.
  • Spread to cover the entire pan, making sure to get it all the way to the sides and corners. The batter is quite stiff, so smooth with an offset spatula to make as smooth of a surface as possible.
  • Cook for 9-12 minutes until cake is cooked all the way through. Test with a toothpick or butter knife. If there are any dark patches it might need more time, but be careful not to overcook.
  • Let cake cool in the pan for approximately 10 minutes. Then place a sheet of wax paper or parchment paper over the cake with a cutting board and quickly flip over the pan in one smooth motion.
  • Let cake cool almost to room temperature.
  • While the cake is cooking and cooling, make the chocolate cream cheese frosting below.
  • Frost cake with approximately 3/8" layer of frosting and reserve the remaining frosting.
  • Roll cake using the silicone mat to help start the roll. It may crack, but that is okay, since it will be covered with frosting at the end.
  • Place rolled cake onto a serving dish. Chill in the fridge for approximately 30 minutes.
  • Remove from the fridge and cover with the remaining frosting. Garnish with walnut halves and Lily's chocolate chips. Serve with whipped cream or Rebel or Keto Chow ice cream, if desired.

Chocolate Cream Cheese Frosting

  • Whip butter and cream cheese in stand mixer for approximately 2 minutes on high.
  • Add extracts and liquid sweeteners and mix for another 30 seconds.
  • Add half of the powdered ingredients and mix again for 30 seconds.
  • Scrape the sides of the mixer with a rubber spatula.
  • Add the other half of the powdered ingredients and mix for another 2 minutes or until well blended, scraping the sides of the bowl twice.
  • Remove the beaters.
  • Stir a little bit by hand with the rubber spatula until the color is even.
Pumpkin Spice Tart
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5 from 1 vote

Mike Mallett's Pumpkin Spice Tart

This is a cream pie, not a custard-style baked pie. You can skip the shell altogether and eat this like pudding if you wish! You can also cut the whipped cream topping in half to lower the carbs if you want. You could make this tart with Snickerdoodle Keto Chow instead of the Pumpkin.
Total Time1 hour
Course: Desserts
Keyword: Pumpkin Spice Caramel
Keto Chow Flavor: Pumpkin Spice Caramel
Recipe Creator: Keto Chow Community Recipe
Servings: 12
Calories: 374.21kcal
Author: Mike Mallett

Equipment

  • 10" tart pan
  • whipped cream dispenser (optional)

Ingredients

Topping

Crust

Pumpkin Filling

Instructions

Topping

  • This topping is a flavored whipped cream. You can make it in a bowl using a hand or stand mixer, but my instructions are for a whipped cream dispenser bottle which uses NO2 cartridges. If you use a mixer, make a whipped cream in a bowl to stiff peaks with no sweetener, then fold in the dry ingredients at the end with a rubber spatula. This is enough topping for slightly more than one tart, depending on how thick you like your whipped cream.
  • Chill whipped cream canister in the freezer for at least an hour with the lid off or with the lid on in the fridge overnight. If using a bowl instead, chill the bowl.
  • Combine dry ingredients for the topping in a blender. Blend on high for 3 minutes. Tap the blender occasionally to make sure all ingredients become finely powdered.
  • Add cream and vanilla and blend until mixed, approximately 20 seconds, until wet and dry ingredients are well blended.
  • Pour the cream into the whipped cream canister and screw on the lid tightly.
  • Insert the NO2 cartridge into the dispenser and screw on the part which holds it until you hear the gas release into the canister. Immediately swirl the canister to mix the gas into the cream by turning upside down and shaking for about 15 seconds.
  • Install the right dispenser nozzle.
  • Store in the fridge until the tart is finished.

Crust

  • This is a crumb-style crust similar to a graham cracker crust, but slightly more crusty. You can substitute any crust you want such as a coconut flour crust, but I tried to minimize the net carbs by substituting more fiber for some of the flour.
  • Preheat oven to 325F.
  • Combine and whisk the crust's dry ingredients in a bowl to break up any clumps until it is a smooth, even powder.
  • Melt butter in the microwave.
  • Add vanilla to melted butter and stir.
  • Pour liquid onto dry ingredients and stir crumb mixture until well distributed.
  • Pour crumb mixture into a 10" tart pan, approximately 1 1/2" deep and press down and onto the sides of the tart pan with a flat bottomed glass or measuring cup. This is a crumb-style crust, so you want to press it hard enough so that it does not crumble while baking. Crumbs do not need to go all the way to the top, but should be about 1" high on the sides.
  • Cook at 325F for 8-10 minutes. Crust should be slightly brown, but will not change color much.
  • Let cool to room temperature. You can speed this up by putting it in the freezer for 10 minutes.

Pumpkin Filling

  • Whip cream to soft peaks, then add vanilla.
    Mixing Pumpkin Spice Tart
  • Add dry ingredients and cream cheese to the whipped cream and beat until smooth, approximately 1 minute.
  • Add pumpkin and beat again, making sure to scrape down the sides of the bowl several times until filling is smooth and evenly colored.

Final Assembly

  • Gently spoon filling into the cooled tart shell one scoop at a time. This helps distribute the filling evenly and also prevents disturbing the shell, which is somewhat fragile.
  • Using an offset spatula, spread the filling to all of the corners.
  • Chill for at least 1 hour
  • Add whipped cream topping to the top of the tart using whatever pattern you choose. You can use a spoon and spread it that way or you can do small dots with a whipped cream dispenser or piping bag.
    Mike photo adding whipped cream
  • If desired, you can serve with some low carb caramel sauce and/or chopped nuts like pecans. Keep leftovers covered in the fridge.

Notes

The whipped cream dispenser is my new favorite kitchen gadget. One trick about using the cream dispenser is this: the spices tend to clog the nozzle. This is why I recommend blending all the powders (spices, sugar, Keto Chow, etc.) to make the particles as fine as possible. You will have leftover cream as this makes more than you need for one tart, but you do not want to partially fill the canister because you waste a gas cartridge every time you fill it.
 
Pumpkin Spice Tart

Orig

Nutrition Facts
Mike Mallett's Pumpkin Spice Tart
Serving Size
 
150 g
Amount per Serving
Calories
374.21
% Daily Value*
Fat
 
31.99
g
49
%
Saturated Fat
 
18.67
g
117
%
Trans Fat
 
0.99
g
Polyunsaturated Fat
 
2.59
g
Monounsaturated Fat
 
8.32
g
Cholesterol
 
86.78
mg
29
%
Sodium
 
420.55
mg
18
%
Potassium
 
380.29
mg
11
%
Carbohydrates
 
27.13
g
9
%
Fiber
 
8.63
g
36
%
Sugar
 
3.9
g
4
%
Sugar Alcohol
 
11.99
g
Net Carbs
 
6.51
g
Protein
 
8.51
g
17
%
Vitamin A
 
6601.22
IU
132
%
Vitamin C
 
18.98
mg
23
%
Calcium
 
168.24
mg
17
%
Iron
 
1.42
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 150g | Calories: 374.21kcal | Carbohydrates: 27.13g | Protein: 8.51g | Fat: 31.99g | Saturated Fat: 18.67g | Polyunsaturated Fat: 2.59g | Monounsaturated Fat: 8.32g | Trans Fat: 0.99g | Cholesterol: 86.78mg | Sodium: 420.55mg | Potassium: 380.29mg | Fiber: 8.63g | Sugar: 3.9g | Vitamin A: 6601.22IU | Vitamin C: 18.98mg | Calcium: 168.24mg | Iron: 1.42mg | Sugar Alcohol: 11.99g | Net Carbs: 6.51g
Joe's chocolate cream pie
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time12 minutes
Cooling Time1 hour
Total Time1 hour 27 minutes
Course: Desserts
Keyword: Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Joe Stauffer
Servings: 12
Calories: 348.88kcal

Video

Author: Joe Stauffer

Ingredients

Pie Crust - Enough dough for 2 shallow dish pie pans or one deep dish pie.

Filling

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
Eggnog Cannoli Cupcakes
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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 hour
Cook Time20 minutes
Cooling Time1 hour
Total Time2 hours 20 minutes
Course: Desserts, Snacks
Keyword: Eggnog
Keto Chow Flavor: Eggnog
Recipe Creator: Joe Stauffer
Servings: 8
Author: Joe Stauffer

Ingredients

Cupcakes

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.
Orange Glazed Pound Cake
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5 from 1 vote

Glazed Orange Cream Pound Cake

This dense and moist pound cake is low carb and packs an orange punch. The Keto Chow mixed with cream cheese is the combo that will make this pound cake recipe your new favorite.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast, Desserts, Snacks
Keyword: Orange Cream
Keto Chow Flavor: Orange Cream
Recipe Creator: Keto Chow Community Recipe
Servings: 10
Calories: 237.84kcal
Author: Keto Konduct

Ingredients

Cake

Glaze (optional)

  • 4 oz full fat cream cheese, room temperature
  • 1 tbsp salted butter, room temperature
  • 3 tbsp orange juice, freshly squeezed
  • 1 tbsp orange zest
  • 3/4 cup confectioner's erythritol

Instructions

  • Preheat oven to 350F.
  • In a medium bowl, combine the almond flour, baking powder, and salt. Set aside.
  • In a large bowl, using an electric mixer, blend on high the butter with the sugar substitute until the mixture is light and fluffy and well incorporated.
  • Next, add the room temperature cream cheese, orange zest, and vanilla extract and mix well.
  • Add the eggs one at a time, making sure to mix well after each addition.
  • Add the dry ingredients: the Keto Chow, almond flour, baking powder, and salt. Mix well until the batter is fully combined.
  • In a well-greased 8-inch cake pan or 8-inch loaf pan, bake 30-40 minutes until golden brown on top. Cake will be done once an inserted toothpick comes out clean.
  • If using the optional glaze, add all of the ingredients into a mixing bowl. Mix until smooth, then pour on top of the cooled cake.

Notes

Leave the batter to sit in the bowl for 15 minutes, stir again, and then smooth into the pan and then cook. The middle should not sink as much.
Nutrition Facts
Glazed Orange Cream Pound Cake
Serving Size
 
97 grams
Amount per Serving
Calories
237.84
% Daily Value*
Fat
 
21.14
g
33
%
Saturated Fat
 
9.23
g
58
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
2.16
g
Monounsaturated Fat
 
7.8
g
Cholesterol
 
105.01
mg
35
%
Sodium
 
238.34
mg
10
%
Potassium
 
297.48
mg
8
%
Carbohydrates
 
34.38
g
11
%
Fiber
 
2.06
g
9
%
Sugar
 
1.97
g
2
%
Sugar Alcohol
 
29.38
g
Net Carbs
 
2.94
g
Protein
 
8.63
g
17
%
Vitamin A
 
551.07
IU
11
%
Vitamin C
 
14.79
mg
18
%
Calcium
 
143.32
mg
14
%
Iron
 
0.87
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 97grams | Calories: 237.84kcal | Carbohydrates: 34.38g | Protein: 8.63g | Fat: 21.14g | Saturated Fat: 9.23g | Polyunsaturated Fat: 2.16g | Monounsaturated Fat: 7.8g | Trans Fat: 0.5g | Cholesterol: 105.01mg | Sodium: 238.34mg | Potassium: 297.48mg | Fiber: 2.06g | Sugar: 1.97g | Vitamin A: 551.07IU | Vitamin C: 14.79mg | Calcium: 143.32mg | Iron: 0.87mg | Sugar Alcohol: 29.38g | Net Carbs: 2.94g
Can't Be Keto Chocolate Cake
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4.50 from 2 votes

Can't Be Keto Chocolate Cake

This cake tastes so good, we just can't believe it's keto - but it is! Chocolate cake with chocolate chips covered in chocolate ganache, it's almost as chocolatey as my husband.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Desserts
Keyword: Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Keto Chow Community Recipe
Servings: 6
Calories: 501.3kcal
Author: Keto Konduct

Equipment

  • Jumbo muffin pan

Ingredients

Cake

Ganache

Instructions

  • Preheat oven to 350F.
  • In a large bowl using an electric mixer, blend all of the cake ingredients until the mixture is light, fluffy, and well-incorporated.
  • Pour mixture into a well-greased 6-muffin pan (jumbo muffin tin).
  • Bake for 30 minutes until golden brown on top. Cake will be done once an inserted toothpick comes out clean.
  • Add all of the ganache ingredients into a microwave safe bowl. Heat at 15-second intervals and mix until smooth, then pour on top of the cooled cake.
Nutrition Facts
Can't Be Keto Chocolate Cake
Serving Size
 
157 g
Amount per Serving
Calories
501.3
% Daily Value*
Fat
 
44.55
g
69
%
Saturated Fat
 
23.18
g
145
%
Trans Fat
 
0.79
g
Polyunsaturated Fat
 
2.88
g
Monounsaturated Fat
 
10.74
g
Cholesterol
 
159.75
mg
53
%
Sodium
 
401.48
mg
17
%
Potassium
 
665.54
mg
19
%
Carbohydrates
 
42.84
g
14
%
Fiber
 
12.59
g
52
%
Sugar
 
2.33
g
3
%
Sugar Alcohol
 
24.68
g
Net Carbs
 
5.57
g
Protein
 
13.99
g
28
%
Vitamin A
 
1152.34
IU
23
%
Vitamin C
 
22.9
mg
28
%
Calcium
 
297.95
mg
30
%
Iron
 
1.98
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 157g | Calories: 501.3kcal | Carbohydrates: 42.84g | Protein: 13.99g | Fat: 44.55g | Saturated Fat: 23.18g | Polyunsaturated Fat: 2.88g | Monounsaturated Fat: 10.74g | Trans Fat: 0.79g | Cholesterol: 159.75mg | Sodium: 401.48mg | Potassium: 665.54mg | Fiber: 12.59g | Sugar: 2.33g | Vitamin A: 1152.34IU | Vitamin C: 22.9mg | Calcium: 297.95mg | Iron: 1.98mg | Sugar Alcohol: 24.68g | Net Carbs: 5.57g

FAQs:

How long is voting open?

Voting is open from November 25 through December 7. That gives you time to take a look at the recipes and try some of them!

Do I have to vote on every recipe?

Nope! Feel free to vote for as many or as few as you would like.

How many times can I vote?

You can vote once per day during the voting period.

When will the winners be announced? How many winners will there be?

Winners will be announced on December 10. There will be one winner for the chocolate category and one winner for the wildcard category.

By |2019-12-09T19:37:37-07:00November 25th, 2019|Categories: Community Submissions, Keto Chow Recipes|Tags: |2 Comments

Cheesy Broccoli Soup

Cheesy Broccoli Soup
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5 from 2 votes

Cheesy Broccoli Soup

My very picky eater step-sons have never tried soup before and they loved this!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish, Side Dish, Soup
Cuisine: US
Keyword: Keto Chow, Savory Chicken Soup
Keto Chow Flavor: Savory Chicken Soup
Recipe Creator: Keto Chow Community Recipe
Servings: 2 servings
Calories: 551.7kcal
Author: Sarah Dearden

Ingredients

Instructions

  • Sautee onions in butter and thyme until tender.
  • Add 1 of the broccoli heads diced up with the chicken stock.
  • Simmer until tender.
  • Blend with an immersion blender. Then add carrots, another head of broccoli florets, the Keto Chow.
  • Simmer until tender.
  • Before serving, add the Heavy Cream and stir to warm it up and sprinkle with shredded cheese.
Nutrition Facts
Cheesy Broccoli Soup
Serving Size
 
731 g
Amount per Serving
Calories
551.7
% Daily Value*
Fat
 
45.04
g
69
%
Saturated Fat
 
26.44
g
165
%
Trans Fat
 
1.47
g
Polyunsaturated Fat
 
2.46
g
Monounsaturated Fat
 
11.69
g
Cholesterol
 
141.67
mg
47
%
Sodium
 
2598.21
mg
113
%
Potassium
 
1095.71
mg
31
%
Carbohydrates
 
14.18
g
5
%
Fiber
 
6.2
g
26
%
Sugar
 
5.45
g
6
%
Sugar Alcohol
 
0.06
g
Net Carbs
 
7.92
g
Protein
 
27.6
g
55
%
Vitamin A
 
2673.39
IU
53
%
Vitamin C
 
99.48
mg
121
%
Calcium
 
664.92
mg
66
%
Iron
 
2.29
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 731g | Calories: 551.7kcal | Carbohydrates: 14.18g | Protein: 27.6g | Fat: 45.04g | Saturated Fat: 26.44g | Polyunsaturated Fat: 2.46g | Monounsaturated Fat: 11.69g | Trans Fat: 1.47g | Cholesterol: 141.67mg | Sodium: 2598.21mg | Potassium: 1095.71mg | Fiber: 6.2g | Sugar: 5.45g | Vitamin A: 2673.39IU | Vitamin C: 99.48mg | Calcium: 664.92mg | Iron: 2.29mg | Sugar Alcohol: 0.06g | Net Carbs: 7.92g

Photos by Sara Dearden