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4.67 from 3 votes

Raspberry Cheesecake Fluff

Prep Time10

Total Time10

Course: Desserts

Keyword: Raspberry Cheesecake

Keto Chow Flavor: Raspberry Cheesecake

Recipe Creator: Keto Chow Community Recipe

Servings: servings

Calories: 296.6kcal

Author: Marilyn Smith

Ingredients

1 serving Raspberry Cheesecake Keto Chow (or 1 scoop)
2 tbsp water
1 pkg cream cheese (8 oz) softened
2 tbsp swerve sweetner
1 cup heavy whipping cream
1/2 tsp vanilla optional
raspberries, strawberries, or keto-friendly raspberry syrup for garnishing

Instructions

Combine cream cheese, Keto Chow, and water in a medium size bowl and blend until thoroughly mixed.
In a small bowl, beat the cream with 2 T. Swerve and vanilla, if desired, until stiff peaks form.
Mix the whipped cream into the cream cheese mixture until no streaks remain.
Divide the fluff among 4-6 dessert cups and chill for about 1 hour.
Garnish with raspberries, strawberries, or keto-friendly raspberry syrup, if desired.

Nutrition Facts

Raspberry Cheesecake Fluff

Serving Size

1 serving

Amount per Serving

Calories

296.6

% Daily Value*

Fat

27.5

g

42

%

Saturated Fat

16.8

g

105

%

Trans Fat

0.9

g

Polyunsaturated Fat

1.24

g

Monounsaturated Fat

6.99

g

Cholesterol

85

mg

28

%

Sodium

273.4

mg

12

%

Potassium

366.52

mg

10

%

Carbohydrates

11.2

g

4

%

Fiber

2.1

g

9

%

Sugar

3.3

g

4

%

Sugar Alcohol

5.01

g

Net Carbs

4.07

g

Protein

7.9

g

16

%

Vitamin A

1041.23

IU

21

%

Vitamin C

23.95

mg

29

%

Calcium

190.41

mg

19

%

Iron

0.56

mg

3

%

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

Nutrition

Photos by Sarah DeYoung

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By Lori Allred|2021-02-01T15:37:46-07:00July 29th, 2020|Categories: Recipes, Community Submissions|Tags: raspberry cheesecake, keto recipe, raspberry fluf|4 Comments

Holiday Recipe Challenge: Chocolate Mint “Oreo” Cookies
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Holiday Recipe Challenge: Chocolate Mint “Oreo” Cookies

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Holiday Recipe Challenge: 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

Cook Time25

COOL TIME20

Total Time1 5

Course: Desserts, Snacks

Keyword: Chocolate Mint

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Keto Chow Community Recipe

Servings: cookies

Calories: 128.1kcal

Author: Joshua Gudim

Ingredients

Cookies

1/2 cup almond flour
1/3 cup cocoa powder
1/3 cup swerve (granulated)
1 serving Chocolate Mint Keto Chow (or 1 scoop)
1 tsp salt
1 1/2 large eggs, beaten
2 tbsp heavy cream
2 tbsp butter, melted
1/2 tsp vanilla extract

Butter Cream Filling

7 tbsp salted butter at room temperature
2 cups swerve (powdered)
1 tbsp Chocolate Mint Keto Chow
1 tbsp heavy cream
1-2 tbsp cream cheese optional

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

Photos by Sarah DeYoung

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By Lori Allred|2021-02-02T15:40:28-07:00May 20th, 2020|Categories: Uncategorized, Recipes, Community Submissions|Tags: oreo cookies, keto cookie, chocolate mint cookies, keto recipes, chocolate mint, Josh Gudim|2 Comments

Holiday Recipe Challenge: Mint Chocolate Mousse Pie
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Holiday Recipe Challenge: Mint Chocolate Mousse Pie

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Holiday Recipe Challenge: 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

Cook Time12

COOL30

Total Time1 17

Course: Desserts

Keyword: Chocolate Mint

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Keto Chow Community Recipe

Servings: slices

Calories: 609kcal

Author: Kim Howerton

Ingredients

Crust

1 cup +2 tbsp fine almond flour
1/4 cup Swerve, confectioner's style if you like things sweeter, increase to 1/2 cup
1/3 cup unsweetened cocoa powder
1 egg, beaten
pinch of salt
3 tbsp melted butter plus more for greasing pan

Filling

16 oz cream cheese, softened
1/2 cup swerve, confectioner's style
2 cup heavy whipping cream
2 servings Chocolate Mint Keto Chow (or 2 scoops)
5-8 drops green liquid food coloring optional
1/2 tsp mint extract
1/2 tsp vanilla extract

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

Photos by Sarah DeYoung

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By Lori Allred|2021-02-02T15:51:47-07:00May 20th, 2020|Categories: Community Submissions, Recipes|Tags: chocolate mint, holiday recipe challenge, Kim Howerton, mousse pie|0 Comments

Chocolate Peppermint Cake Donuts
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Chocolate Peppermint Cake Donuts

Keto Chow Recipes, Community Submissions

Chocolate Peppermint Cake Donuts

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Chocolate Peppermint Cake Donuts

Prep Time15

Cook Time35

Total Time50

Course: Desserts

Keyword: Chocolate Mint

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Keto Chow Community Recipe

Servings: donuts

Calories: 410.4kcal

Author: Maggie Hyunh

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

4 tbsp coconut oil melted
2 tbsp mayo this helps make donuts moist
1 tsp vanilla extract
2 tsp peppermint extract
3 eggs
1/4 cup heavy whipping cream
1/2 cup almond flour
2 tbsp unsweetened cocoa powder I used Hershey's Special Dark
1 serving Chocolate Mint Keto Chow (or 1 scoop)
3/4 cup sugar-free sweetener of your choice
1/2 tbsp beef gelatin
1/2 tsp espresso powder
1 tsp baking soda
1/2 tsp baking powder
pinch kosher salt

CHOCOLATE PEPPERMINT GANACHE

1/2 cup heavy whipping cream
2 tbsp sweetener
1/2 cup sugar-free chocolate chips
1 tsp peppermint extract

Instructions

Preheat the 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 mixture.
Bake for 30 minutes.
To prepare your ganache, warm your heavy whipping cream in a saucepan 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.

Nutrition Facts

Chocolate Peppermint Cake Donuts

Serving Size

1 donut

Amount per Serving

Calories

410.4

% Daily Value*

Fat

36.1

g

56

%

Saturated Fat

19.9

g

124

%

Trans Fat

0.4

g

Polyunsaturated Fat

4

g

Monounsaturated Fat

7.89

g

Cholesterol

119.5

mg

40

%

Sodium

554.8

mg

24

%

Potassium

540.7

mg

15

%

Carbohydrates

48.9

g

16

%

Fiber

8.8

g

37

%

Sugar

1.6

g

2

%

Sugar Alcohol

36.16

g

Net Carbs

3.86

g

Protein

12.4

g

25

%

Vitamin A

593.48

IU

12

%

Vitamin C

22.96

mg

28

%

Calcium

212.55

mg

21

%

Iron

1.46

mg

8

%

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

Nutrition

Photos by Sarah DeYoung

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By Lori Allred|2021-02-02T15:52:50-07:00May 14th, 2020|Categories: Keto Chow Recipes, Community Submissions|Tags: chocolate mint, holiday recipe challenge, chocolate mint keto chow, keto donuts, ketogenic mermaid|0 Comments

Salted Caramel Keto Chow Cookies
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Salted Caramel Keto Chow Cookies

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Salted Caramel Keto Chow Cookies

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5 from 1 vote

Salted Caramel Keto Chow Cookies

Prep Time10

Cook Time13

Total Time23

Course: Desserts

Keyword: Keto Chow Community Recipe, Salted Caramel

Keto Chow Flavor: Salted Caramel

Recipe Creator: Joe Stauffer

Servings: servings

Calories: 115.1kcal

Author: Joe Stauffer

Ingredients

8 tbsp salted butter room temperature
1/3 cup Lakanto granular golden monk fruit or any golden erythritol
2 eggs room temperature
1 tsp vanilla extract
10-20 drops liquid Lakanto extract can substitute stevia
1 serving Salted Caramel Keto Chow (or 1 scoop)
3 1/2 tbsp coconut flour
2 tsp baking powder
1/4 tsp Redmond real salt
1/4 cup Lily's chocolate chips

Instructions

Bring eggs and butter to room temperature.
Preheat oven to 350 degrees.
In a bowl, cream butter and golden monk fruit until well combined. Add in eggs, vanilla extract and liquid sweetener.
In a separate bowl, combine coconut flour, Keto Chow, baking powder and salt.
Add dry ingredients to the butter mixture and combine well. Fold in chocolate chips.
Bake at 350 degrees for 10-13 minutes, until edges begin to brown.
Allow to cool before handling.

Notes

View on the 2 Krazy Ketos website.

We used a 2 tbsp cookie scoop and got 12 cookies with no extra batter.

Nutrition Facts

Salted Caramel Keto Chow Cookies

Serving Size

1 serving

Amount per Serving

Calories

115.1

% Daily Value*

Fat

10.3

g

16

%

Saturated Fat

6.2

g

39

%

Trans Fat

0.3

g

Polyunsaturated Fat

0.41

g

Monounsaturated Fat

2.33

g

Cholesterol

52.9

mg

18

%

Sodium

270.8

mg

12

%

Potassium

152.5

mg

4

%

Carbohydrates

11

g

4

%

Fiber

2.3

g

10

%

Sugar

0.28

g

0

%

Sugar Alcohol

7.31

g

Net Carbs

1.38

g

Protein

3.8

g

8

%

Vitamin A

279.7

IU

6

%

Calcium

108.47

mg

11

%

Iron

0.83

mg

5

%

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

Nutrition

Photos by Sarah DeYoung

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By Lori Allred|2021-02-08T10:27:56-07:00April 6th, 2020|Categories: Recipes, Community Submissions|Tags: 2krazyketos, salted caramel cookies, Joe Stauffer, keto cookies|5 Comments

Savory Chicken Casserole
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Savory Chicken Casserole

Recipes, Keto Chow Recipes, Community Submissions

Savory Chicken Casserole

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5 from 1 vote

Savory Chicken Casserole

Prep Time15

Cook Time25

Total Time40

Course: Main Dish

Keyword: Keto Chow Community Recipe, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Joe Stauffer

Servings: servings

Calories: 437.7kcal

Author: Joe Stauffer

Ingredients

2 pounds chicken, cut into pieces (use chicken thighs)
1 tbsp avocado oil
6 oz full fat cream cheese room temperature & cut into chunks
1 serving Savory Chicken Soup (or 1 scoop)
1/2 cup heavy whipping cream
1 tsp garlic powder
1 tsp redmond real salt
1/2 cup water
1 1/2 cups broccoli
1 1/2 cups cauliflower
1 cup cheddar cheese shredded

Instructions

Preheat oven to 350 degrees
Cut chicken into pieces
In a large skillet, add 1 tbsp of avocado oil and cook chicken until no longer pink
Add in cream cheese and mix until cream cheese is melted.
Add Keto Chow, heavy cream, water, garlic powder and salt. Combine well. If the mixture is too thick, add a little more water.
Stir in 1/2 cup of shredded cheddar cheese
Cover the bottom of a 9x13 casserole dish with broccoli and cauliflower. Pour chicken mixture over top. Spread an additional 1/2 to 1 cup of cheese across the top.
Bake in a 350 degree oven for 20-25 minutes, until the cheese begins to brown.

Notes

https://www.2krazyketos.com/savory-chicken-casserole-keto-chow

Sarah NOTES: I mixed the keto chow, heavy cream, water, garlic powder, and salt in a separate bowl with an immersion blender and then mixed into the chicken and cream cheese. Shredded cheese was then stirred in.

Nutrition Facts

Savory Chicken Casserole

Serving Size

1 serving

Amount per Serving

Calories

437.7

% Daily Value*

Fat

30.2

g

46

%

Saturated Fat

13.4

g

84

%

Trans Fat

0.7

g

Polyunsaturated Fat

3.79

g

Monounsaturated Fat

8.83

g

Cholesterol

139.4

mg

46

%

Sodium

612.1

mg

27

%

Potassium

542.96

mg

16

%

Carbohydrates

4.5

g

2

%

Fiber

1.3

g

5

%

Sugar

1.7

g

2

%

Sugar Alcohol

0.05

g

Net Carbs

3.17

g

Protein

36.3

g

73

%

Vitamin A

500.4

IU

10

%

Vitamin C

32.57

mg

39

%

Calcium

227.34

mg

23

%

Iron

1.87

mg

10

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-03T10:16:58-07:00April 3rd, 2020|Categories: Recipes, Keto Chow Recipes, Community Submissions|Tags: Joe Stauffer, Chicken Savory Soup, Savory Chicken Casserole, 2krazyketos|3 Comments

Keto Chow Spicy Taco Stew – Pressure Cooker
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Keto Chow Spicy Taco Stew – Pressure Cooker

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Keto Chow Spicy Taco Stew – Pressure Cooker

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Keto Chow Spicy Taco Stew - Pressure Cooker

Prep Time10

Cook Time40

Total Time50

Course: Main Dish

Keyword: Keto Chow Community Recipe, Spicy Taco Soup Base

Keto Chow Flavor: Spicy Taco Soup

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 706.6kcal

Equipment

Pressure Cooker

Ingredients

2 lb stew meat of choice roast or pre-cut
4 cup water divided
1/2 medium yellow onion chopped
1/4 cup butter for onion
1/2 medium head cauliflower roughly chopped (approx 3 cups)
2 servings Spicy Taco Base Keto Chow (or 2 scoops)
2 cup water
1/4 cup butter melted
1/2 tsp guar gum
salt and pepper to taste

Instructions

Add stew meat or roast to pressure cooker. Add 2 c water. Cook meat to desired doneness. The MEAT/STEW button works well for this. When meat has finished cooking, remove from pressure cooker and cut into bite sized pieces if using a roast.
While cooking meat, use ¼ c butter and saute chopped onion and cauliflower on low; approx 10 min.
Dump water used for cooking into a blender, add remaining 2 c of water, ¼ c melted butter, 2 servings Spicy Taco Keto Chow, and ½ tsp guar gum. Blend well, scraping sides if necessary.
Place cut meat and sauteed onions into pressure cooker, add Keto Chow soup mixture. Press SAUTE to heat all together.
Add salt and pepper to taste before serving.
TIPS: I used my instant pot on MEAT/STEW for 20 min with quick release, 1 lb frozen venison roast with 2 c water was cooked to medium rare. Make sure guar gum does not touch sides of blender or it will clump. Guar gum can be added in the top pour spout while blending if you are talented.

Notes

Add any other veggies you would like. Make sure they are cooked/softened before heating all together.

Beef soup base keto chow also works well in place of the Spicy taco keto chow!

Nutrition Facts

Keto Chow Spicy Taco Stew - Pressure Cooker

Serving Size

1 serving

Amount per Serving

Calories

706.6

% Daily Value*

Fat

2.4

g

4

%

Saturated Fat

25.5

g

159

%

Trans Fat

2.4

g

Polyunsaturated Fat

1.98

g

Monounsaturated Fat

21.06

g

Cholesterol

168

mg

56

%

Sodium

646

mg

28

%

Potassium

1274.99

mg

36

%

Carbohydrates

9

g

3

%

Fiber

5.3

g

22

%

Sugar

2.3

g

3

%

Sugar Alcohol

0.09

g

Net Carbs

3.68

g

Protein

45.2

g

90

%

Vitamin A

808.58

IU

16

%

Vitamin C

88.36

mg

107

%

Calcium

165.14

mg

17

%

Iron

4.8

mg

27

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-02T12:35:53-07:00February 17th, 2020|Categories: Recipes, Community Submissions|Tags: soup, spicy taco soup, sarah deyoung, stew, keto stew|0 Comments

Holiday Recipe Challenge: Samantha Dillard’s Pumpkin Caramel French Toast Sticks
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Holiday Recipe Challenge: Samantha Dillard’s Pumpkin Caramel French Toast Sticks

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Holiday Recipe Challenge: Samantha Dillard’s Pumpkin Caramel 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

Cook Time25

Cooling Time30

Total Time1 10

Course: Breakfast

Keyword: Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 435.8kcal

Author: Samantha Dillard

Ingredients

6 large eggs
3/4 cup heavy whipping cream
1/2 cup brown swerve
1/2 cup blanched finely ground almond flour
1/2 tsp pumpkin pie spice
1 tsp baking powder
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
2 tbsp butter for frying

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

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-03T08:24:21-07:00February 14th, 2020|Categories: Recipes, Community Submissions|Tags: Samantha Dillard, pumpkin keto chow, french toast, french toast sticks, breakfast, pumpkin|0 Comments

Holiday Recipe Challenge: Dori’s Eggnog Loaf
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Holiday Recipe Challenge: Dori’s Eggnog Loaf

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Holiday Recipe Challenge: Dori’s Eggnog 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

Cook Time30

Total Time35

Course: Breakfast, Snacks

Keyword: Eggnog, Keto Chow Community Recipe

Keto Chow Flavor: Eggnog

Recipe Creator: Keto Chow Community Recipe

Servings: slices

Calories: 166.7kcal

Author: Colourful Keto With Dori

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

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-02T13:36:24-07:00January 21st, 2020|Categories: Recipes, Community Submissions|Tags: holiday recipe challenge, egg loaf, eggnog loaf, keto egg loaf, eggnog keto chow, dori, Eggnog|2 Comments

Holiday Recipe Challenge: Paula Schmitt’s Orange Cranberry Almond Holiday Morning Muffins
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Holiday Recipe Challenge: Paula Schmitt’s Orange Cranberry Almond Holiday Morning Muffins

Recipes, Community Submissions

Holiday Recipe Challenge: Paula Schmitt’s Orange Cranberry Almond Holiday Morning 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

Total Time1

Course: Breakfast, Snacks

Keyword: Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 235.74kcal

Author: Paula Schmitt

Ingredients

Dry Ingredients

1 cup finely ground blanched almond flour
1/2 cup super fine coconut flour
1 serving Orange Cream Keto Chow (or 1 scoop)
1/2 tsp xanthan gum
1/2 tsp salt
1 1/2 tsp baking powder

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

5 tbsp powdered Swerve
2 tbsp heavy whipping cream
1/4 tsp almond extract
1/4 cup sliced almonds

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.)
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.

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

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-02T15:18:56-07:00January 17th, 2020|Categories: Recipes, Community Submissions|Tags: breakfast, muffins, orange cream keto chow, orange cream, paula schmitt|0 Comments