Keto Chow Recipes

Hot Buttered Spiced Apple Tea

Hot Buttered Spiced Apple Tea

Hot cider meets hot apple pie in this cozy, creamy treat.
Prep Time15 minutes
Total Time15 minutes
Course: Desserts, Drinks
Keyword: Apple Pie, Chef Taffiny Elrod
Keto Chow Flavor: Apple Pie
Recipe Creator: Chef Taffiny Elrod
Servings: 1 16 oz. serving
Calories: 537.1kcal
Author: Taffiny Elrod

Equipment

  • Immerision Blender

Ingredients

  • 1 1/2 cups water
  • 1 bag apple spice herbal tea or any flavor you like
  • 4 Tbsp. unsalted butter
  • 1 serving Apple Pie Keto Chow
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground cinnamon
  • 2 tsp. fresh squeezed lemon juice
  • Whipped cream for garnish optional

Instructions

  • Bring the water to a boil and pour it over the tea bag in a large mug or heatproof jar.
  • Steep the tea bag for full strength tea, usually at least three minutes.
  • Remove the tea bag from the cup and add the butter, Keto Chow, allspice, cinnamon, and lemon juice to the brewed tea.
  • Mix with an immersion blender until all the Keto Chow is dissolved and the drink is frothy and creamy. Garnish with whipped cream if desired and enjoy warm.

Notes

NOTE: The nutrition information does not include optional whipped cream.
Nutrition Facts
Hot Buttered Spiced Apple Tea
Serving Size
 
1 16-oz. serving
Amount per Serving
Calories
537.1
% Daily Value*
Fat
 
26.6
g
41
%
Saturated Fat
 
29
g
181
%
Trans Fat
 
1.9
g
Polyunsaturated Fat
 
1.72
g
Monounsaturated Fat
 
13.3
g
Cholesterol
 
134
mg
45
%
Sodium
 
876
mg
38
%
Potassium
 
1581.72
mg
45
%
Carbohydrates
 
9.1
g
3
%
Fiber
 
7.4
g
31
%
Sugar
 
1
g
1
%
Net Carbs
 
1.69
g
Protein
 
26.8
g
54
%
Vitamin A
 
2425.16
IU
49
%
Vitamin C
 
122.5
mg
148
%
Calcium
 
784.46
mg
78
%
Iron
 
2.54
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 116-oz. serving | Calories: 537.1kcal | Carbohydrates: 9.1g | Protein: 26.8g | Fat: 26.6g | Saturated Fat: 29g | Polyunsaturated Fat: 1.72g | Monounsaturated Fat: 13.3g | Trans Fat: 1.9g | Cholesterol: 134mg | Sodium: 876mg | Potassium: 1581.72mg | Fiber: 7.4g | Sugar: 1g | Vitamin A: 2425.16IU | Vitamin C: 122.5mg | Calcium: 784.46mg | Iron: 2.54mg | Net Carbs: 1.69g

Photography by Sarah DeYoung

Apple Pie Ice Cream Sandwich

Apple Pie Ice Cream Sandwich

Chaffles a la mode, with creamy, spicy flavor in an irresistible mini sandwich.
Prep Time5 minutes
Cook Time6 minutes
Total Time11 minutes
Course: Breakfast, Desserts, Snacks
Keyword: Apple Pie, Chef Taffiny Elrod
Keto Chow Flavor: Apple Pie
Recipe Creator: Chef Taffiny Elrod
Servings: 1 2 chaffles
Calories: 394.8kcal
Author: Taffiny Elrod

Ingredients

  • 2 oz. cream cheese, softened
  • 1 large egg
  • 1 Tbsp. Apple Pie Keto Chow
  • 1 tsp. brown sugar style erythritol blend
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. pure vanilla extract
  • 1 tsp. chopped pecans (optional)
  • 1 scoop keto vanilla ice cream

Instructions

  • In a small mixing bowl, whip the cream cheese with a fork to lighten it, then whisk in the egg.
  • Mix in the Keto Chow, erythritol blend, cinnamon, vanilla extract, and pecans if using.
  • Preheat a mini waffle iron and spray with oil.
  • Add half the batter to the waffle iron to cook. It should take about three minutes. If the waffle feels stuck, let it cook a bit longer until it frees easily. Repeat with the other half of the batter.
  • Sandwich the vanilla ice cream between the two chaffles.

Notes

ONE SERVING IS 2 4” WAFFLES. ENTIRE RECIPE IS ONE SERVING.
Nutrition Facts
Apple Pie Ice Cream Sandwich
Serving Size
 
1 serving (2 waffles)
Amount per Serving
Calories
394.8
% Daily Value*
Fat
 
34.4
g
53
%
Saturated Fat
 
18.6
g
116
%
Trans Fat
 
0.9
g
Polyunsaturated Fat
 
1.55
g
Monounsaturated Fat
 
7.09
g
Cholesterol
 
293.1
mg
98
%
Sodium
 
405.9
mg
18
%
Potassium
 
399.71
mg
11
%
Carbohydrates
 
16
g
5
%
Fiber
 
2.4
g
10
%
Sugar
 
3
g
3
%
Sugar Alcohol
 
8.51
g
Net Carbs
 
5.12
g
Protein
 
14.8
g
30
%
Vitamin A
 
1310.66
IU
26
%
Vitamin C
 
18.37
mg
22
%
Calcium
 
225.26
mg
23
%
Iron
 
1.08
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving (2 waffles) | Calories: 394.8kcal | Carbohydrates: 16g | Protein: 14.8g | Fat: 34.4g | Saturated Fat: 18.6g | Polyunsaturated Fat: 1.55g | Monounsaturated Fat: 7.09g | Trans Fat: 0.9g | Cholesterol: 293.1mg | Sodium: 405.9mg | Potassium: 399.71mg | Fiber: 2.4g | Sugar: 3g | Vitamin A: 1310.66IU | Vitamin C: 18.37mg | Calcium: 225.26mg | Iron: 1.08mg | Sugar Alcohol: 8.51g | Net Carbs: 5.12g

Photos by Sarah DeYoung

 

Pumpkin Spice Cranberry Yogurt Bowls

Pumpkin Spice Cranberry Yogurt Bowls

The perfect breakfast bowl when nothing but fall flavors will do.
Prep Time30 minutes
Chill Time1 hour
Total Time1 hour 30 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel
Keto Chow Flavor: Pumpkin Spice Caramel
Recipe Creator: Chef Taffiny Elrod
Servings: 1 (6 oz.) Bowl
Author: Taffiny Elrod

Ingredients

  • 3 cups fresh cranberries (12 oz.) sorted and rinsed
  • 1 cup water
  • 3/4 cup granulated erythritol (5 oz.)
  • 1 cinnamon stick
  • 2 cups full-fat Greek yogurt
  • 1 cup coconut cream
  • 1 serving Pumpkin Spice Caramel Keto Chow
  • 1 tsp. vanilla extract
  • 1/2 tsp. pumpkin pie spice or ground cinnamon
  • 10-20 drops liquid stevia
  • 3 Tbsp. chopped walnuts
  • 3 Tbsp. toasted pumpkin seeds

Instructions

  • To make the cranberry sauce place the cranberries, water, erythritol, and cinnamon stick in a medium saucepan and bring to a boil.
  • Cook for about 10 minutes, or until the cranberries have all popped.
  • Remove the cinnamon stick and transfer the sauce to a container. For clear cranberry sauce, strain it through a sieve to remove skins. Let chill completely.
  • To make the yogurt, combine Greek yogurt, coconut cream, and the Keto Chow in a large mixing bowl and whisk until fully combined.
  • Add the vanilla extract, pumpkin spice, and stevia; mix well.
  • To assemble, place 1/4 cup chilled cranberry sauce in the bottom of each bowl.
  • Top the cranberry sauce in each bowl with 1/2 cup of the yogurt.
  • Mix the walnuts and pumpkin seeds together and sprinkle about one Tbsp. over each bowl.
  • Let chill at least an hour for the best flavor.
  • Wrap tightly and store in the refrigerator for up to five days.

Photography by Sarah DeYoung

Mini Mocha Mousse Cups

Mini Mocha Mousse Cups

A creamy mocha mousse over a chocolate base—a perfect fun-size treat when those unexpected chocolate cravings hit.
Prep Time20 minutes
Chill Time20 minutes
Total Time40 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Mocha
Keto Chow Flavor: Mocha
Recipe Creator: Chef Taffiny Elrod
Servings: 0.75 oz cup
Calories: 95.1kcal
Author: Taffiny Elrod

Equipment

  • 24 mini muffin cups; paper candy liners

Ingredients

  • 1 cup sugar-free milk chocolate chips
  • 1 Tbsp. coconut oil
  • 8 oz. cream cheese softened
  • 1 serving Mocha Keto Chow
  • 1 tsp. instant coffee granules
  • 1 cup sugar-free white chocolate chips
  • 1/4 cup heavy cream

Instructions

  • Line the muffin tins with the liners.
  • Melt the chocolate and coconut oil together in the microwave at 30-second intervals, stirring after each interval until they are melted and smooth.
  • Place a tsp. of melted chocolate in the bottom of each liner and spread evenly. There should be melted chocolate remaining to decorate the cups.
  • In a large mixing bowl, beat the cream cheese with an electric mixer until light and fluffy.
  • Add the Keto Chow and coffee granules to the cream cheese and beat until combined.
  • Melt the white chocolate in the microwave in 30-second intervals, stirring after each, until melted and smooth.
  • Mix the melted white chocolate into the cream cheese mixture.
  • Add the heavy cream to the bowl and beat until the mixture is light and fluffy.
  • Place approximately one Tbsp.  of mousse filling over the chocolate layer in the paper liners.
  • Decorate the tops of the mousse cups with a drizzle of the melted chocolate.
  • Place in the freezer for 20 minutes to set.
  • Keep the mousse cups refrigerated or serve frozen. Store the mousse cups in a single layer, in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months.
Nutrition Facts
Mini Mocha Mousse Cups
Serving Size
 
1 cup
Amount per Serving
Calories
95.1
% Daily Value*
Fat
 
8.2
g
13
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.19
g
Monounsaturated Fat
 
1.1
g
Cholesterol
 
13.9
mg
5
%
Sodium
 
69.6
mg
3
%
Potassium
 
122.51
mg
4
%
Carbohydrates
 
8.3
g
3
%
Fiber
 
3.1
g
13
%
Sugar
 
0.7
g
1
%
Sugar Alcohol
 
4.02
g
Net Carbs
 
1.13
g
Protein
 
2.2
g
4
%
Vitamin A
 
183.14
IU
4
%
Vitamin C
 
5.01
mg
6
%
Calcium
 
53.65
mg
5
%
Iron
 
0.34
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1cup | Calories: 95.1kcal | Carbohydrates: 8.3g | Protein: 2.2g | Fat: 8.2g | Saturated Fat: 5g | Polyunsaturated Fat: 0.19g | Monounsaturated Fat: 1.1g | Trans Fat: 0.1g | Cholesterol: 13.9mg | Sodium: 69.6mg | Potassium: 122.51mg | Fiber: 3.1g | Sugar: 0.7g | Vitamin A: 183.14IU | Vitamin C: 5.01mg | Calcium: 53.65mg | Iron: 0.34mg | Sugar Alcohol: 4.02g | Net Carbs: 1.13g

Photography by Sarah DeYoung

Mochaccino Mug Cake

Mochaccino Mug Cake

With an espresso kick, a chocolate center, and sweet espresso glaze, breakfast doesn’t get more luxurious than this.
Prep Time5 minutes
Cook Time1 minute
Total Time6 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Mocha
Keto Chow Flavor: Mocha
Recipe Creator: Chef Taffiny Elrod
Servings: 1 4 oz mug cake
Calories: 271.1kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Place the butter in a 12 oz. microwave safe mug and microwave about 30 seconds, or until melted. Remove 1 tsp. of melted butter and set aside for the topping.
  • If the butter is hot, allow it to cool to room temperature.
  • Break the egg into the mug with the butter and beat well.
  • Stir in 1 Tbsp. espresso.
  • Add the Keto Chow, 3 teaspoons erythritol, coconut flour, and baking powder. Stir until combined.
  • Gently place the chocolate chips together on the surface of the batter. They will sink in as the cake cooks.
  • Place the mug in the microwave and cook on full power for 60-90 seconds or until the cake is doubled and shrinks away from the sides. Be careful when handling; it will be very hot.
  • Let the cake cool for two minutes before removing it from the microwave.
  • In a small bowl stir together the reserved butter and erythritol with 1/4 teaspoon espresso to make a glaze.
  • Spread the glaze over the cooled mug cake and garnish with whipped cream if desired.
Nutrition Facts
Mochaccino Mug Cake
Serving Size
 
1 mug cake
Amount per Serving
Calories
271.1
% Daily Value*
Fat
 
22.1
g
34
%
Saturated Fat
 
12.1
g
76
%
Trans Fat
 
0.6
g
Polyunsaturated Fat
 
1.29
g
Monounsaturated Fat
 
6.47
g
Cholesterol
 
231.5
mg
77
%
Sodium
 
444.2
mg
19
%
Potassium
 
602.47
mg
17
%
Carbohydrates
 
26.1
g
9
%
Fiber
 
3.1
g
13
%
Sugar
 
0.9
g
1
%
Sugar Alcohol
 
20.9
g
Net Carbs
 
2.13
g
Protein
 
14.8
g
30
%
Vitamin A
 
1033.11
IU
21
%
Vitamin C
 
36.03
mg
44
%
Calcium
 
322.4
mg
32
%
Iron
 
1.72
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1mug cake | Calories: 271.1kcal | Carbohydrates: 26.1g | Protein: 14.8g | Fat: 22.1g | Saturated Fat: 12.1g | Polyunsaturated Fat: 1.29g | Monounsaturated Fat: 6.47g | Trans Fat: 0.6g | Cholesterol: 231.5mg | Sodium: 444.2mg | Potassium: 602.47mg | Fiber: 3.1g | Sugar: 0.9g | Vitamin A: 1033.11IU | Vitamin C: 36.03mg | Calcium: 322.4mg | Iron: 1.72mg | Sugar Alcohol: 20.9g | Net Carbs: 2.13g

Photography by Sarah DeYoung

mochaccino mug cake - dark-18

By |2021-09-01T23:50:31-06:00September 1st, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , |0 Comments

Peaches and Cream Crumb Bars

Peaches And Cream Crumb Bars White 5
Print Recipe Pin Recipe
5 from 1 vote

Peaches and Cream Crumb Bars

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Desserts
Keyword: Amanda Balle, Peaches & Cream
Keto Chow Flavor: Peaches & Cream
Recipe Creator: Amanda Balle
Servings: 1 1.5"x2" piece
Calories: 204.1kcal
Author: Amanda

Ingredients

FILLING

  • 4 oz. softened cream cheese
  • 1/4 cup sugar-free peach or apricot jam + 1 Tbsp. for drizzling

Instructions

  • Preheat oven to 350℉ and line an 8x8 baking pan with parchment paper, letting some excess hang over the sides for easy removal.
  • In a food processor, combine the almond flour, baking soda, Keto Chow, and sweetener. Add in the butter and cold cream cheese. Pulse a few times until a large “crumb” forms.
  • Pour the top half of the mixture into a bowl and set aside. Press the other half of the mixture into the prepared pan.
  • Blend together the softened cream cheese and 1/4 cup of the jam. Spread into the pan on top of the crust.
  • Heat the remaining jam until liquid (about 10 seconds in the microwave) and drizzle over the cream cheese mixture.
  • Add the reserved crumb on top. Bake for 35-40 minutes.
  • Let cool completely before removing parchment and cutting into squares.
Nutrition Facts
Peaches and Cream Crumb Bars
Serving Size
 
1 bar
Amount per Serving
Calories
204.1
% Daily Value*
Fat
 
18.9
g
29
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
1.69
g
Monounsaturated Fat
 
6.88
g
Cholesterol
 
40.4
mg
13
%
Sodium
 
247.9
mg
11
%
Potassium
 
518.39
mg
15
%
Carbohydrates
 
12
g
4
%
Fiber
 
1.6
g
7
%
Sugar
 
1.2
g
1
%
Sugar Alcohol
 
7.25
g
Net Carbs
 
3.15
g
Protein
 
5.4
g
11
%
Vitamin A
 
530.19
IU
11
%
Vitamin C
 
10
mg
12
%
Calcium
 
105.76
mg
11
%
Iron
 
0.54
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1bar | Calories: 204.1kcal | Carbohydrates: 12g | Protein: 5.4g | Fat: 18.9g | Saturated Fat: 9g | Polyunsaturated Fat: 1.69g | Monounsaturated Fat: 6.88g | Trans Fat: 0.5g | Cholesterol: 40.4mg | Sodium: 247.9mg | Potassium: 518.39mg | Fiber: 1.6g | Sugar: 1.2g | Vitamin A: 530.19IU | Vitamin C: 10mg | Calcium: 105.76mg | Iron: 0.54mg | Sugar Alcohol: 7.25g | Net Carbs: 3.15g

Photos by Sarah DeYoung

By |2021-08-23T19:48:29-06:00August 23rd, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |1 Comment

Peach Almond Muffins with White Chocolate Glaze

 

Peach Almond Muffins with White Chocolate Glaze

Peach and almond have a natural affinity that works well in these muffins and white chocolate glaze makes them an extra sweet treat.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Snacks
Keyword: Chef Taffiny Elrod, Peaches & Cream
Keto Chow Flavor: Peaches & Cream
Recipe Creator: Chef Taffiny Elrod
Servings: 1 muffin
Calories: 205.4kcal
Author: Taffiny Elrod

Equipment

  • muffin tin and liners

Ingredients

MUFFINS

GLAZE

  • 1/4 cup heavy cream
  • 1/4 cup sugar-free white chocolate chips

Instructions

  • Line the muffin tin with paper liners and heat the oven to 350℉.
  • Combine the almond flour, Keto Chow, coconut flour and baking soda in a small mixing bowl and set aside.
  • Add the eggs to the butter mixture and mix well.
  • Pour the dry ingredients into the bowl and mix on low speed until fully combined.
  • Add the sour cream and beat on medium until combined.
  • Gently stir in the almonds on low speed or with a spatula.
  • Scoop the batter into the lined muffin tins.
  • Bake for about 25 minutes, or until a tester placed in the center of a muffin comes out clean and the tops are slightly browned.
  • Transfer to a rack to cool.
  • To make the glaze, place the heavy cream and the white chocolate chips in a microwave safe container and microwave in 15-second increments, until the white chocolate chips are soft enough to stir into the cream. If the mixture is very runny, refrigerate it for 10-20 minutes, until the glaze is still pourable but thick enough to cling to the spoon.
  • Drizzle about a Tbsp. of glaze over each muffin.
  • Store muffins tightly wrapped in the refrigerator for up to five days or store in the freezer for up to three months.
Nutrition Facts
Peach Almond Muffins with White Chocolate Glaze
Serving Size
 
1 muffin
Amount per Serving
Calories
205.4
% Daily Value*
Fat
 
18.4
g
28
%
Saturated Fat
 
8.2
g
51
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
1.38
g
Monounsaturated Fat
 
5.49
g
Cholesterol
 
60.8
mg
20
%
Sodium
 
152.2
mg
7
%
Potassium
 
245.65
mg
7
%
Carbohydrates
 
16.1
g
5
%
Fiber
 
3.5
g
15
%
Sugar
 
1.1
g
1
%
Sugar Alcohol
 
10.5
g
Net Carbs
 
2.13
g
Protein
 
6.1
g
12
%
Vitamin A
 
457.45
IU
9
%
Vitamin C
 
10.07
mg
12
%
Calcium
 
140.51
mg
14
%
Iron
 
0.76
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1muffin | Calories: 205.4kcal | Carbohydrates: 16.1g | Protein: 6.1g | Fat: 18.4g | Saturated Fat: 8.2g | Polyunsaturated Fat: 1.38g | Monounsaturated Fat: 5.49g | Trans Fat: 0.4g | Cholesterol: 60.8mg | Sodium: 152.2mg | Potassium: 245.65mg | Fiber: 3.5g | Sugar: 1.1g | Vitamin A: 457.45IU | Vitamin C: 10.07mg | Calcium: 140.51mg | Iron: 0.76mg | Sugar Alcohol: 10.5g | Net Carbs: 2.13g

Photos by Sarah DeYoung

Salted Caramel Sauce

 

Salted Caramel Sauce White 17
Print Recipe Pin Recipe
5 from 1 vote

Salted Caramel Sauce

An easy caramel sauce to use with keto ice cream, over fresh berries, in coffee, or anywhere else you want a creamy, caramel kick of flavor.
Prep Time20 minutes
Total Time20 minutes
Course: Side Dish, Snacks
Keyword: Chef Taffiny Elrod, Salted Caramel
Keto Chow Flavor: Salted Caramel
Recipe Creator: Chef Taffiny Elrod
Servings: 2 Tbsp. (1 fl. oz.)
Calories: 149.4kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Melt the butter in a small saucepan over low heat for about five minutes, or until it begins to smell toasted, and the butter solids start to look golden.
  • Remove from heat and let cool for five minutes. Then stir in the heavy cream and yacon syrup.
  • Sprinkle the Keto Chow over the mixture and whisk until completely incorporated.
  • Stir in the vanilla extract.
  • Serve the sauce warm with a sprinkling of coarse sea salt.
  • Store in an airtight container in the refrigerator for up to two weeks.

Notes

*This sauce can easily be made into a dip by reducing the heavy cream to half a cup and refrigerating until thickened.
 
**If needed, substitute with another sugar-free syrup, or simply omit. This syrup does add 22 net carbs, unfortunately, so if this is a concern, we recommend omitting it altogether. The nutrition information listed includes the yacon syrup.
Nutrition Facts
Salted Caramel Sauce
Serving Size
 
2 Tbsp.
Amount per Serving
Calories
149.4
% Daily Value*
Fat
 
14.9
g
23
%
Saturated Fat
 
9.4
g
59
%
Trans Fat
 
0.6
g
Polyunsaturated Fat
 
0.6
g
Monounsaturated Fat
 
4.02
g
Cholesterol
 
43.7
mg
15
%
Sodium
 
123
mg
5
%
Potassium
 
149.55
mg
4
%
Carbohydrates
 
2.9
g
1
%
Fiber
 
0.5
g
2
%
Sugar
 
1.8
g
2
%
Net Carbs
 
2.47
g
Protein
 
2.8
g
6
%
Vitamin A
 
611.33
IU
12
%
Vitamin C
 
10.12
mg
12
%
Calcium
 
76.21
mg
8
%
Iron
 
0.24
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 2Tbsp. | Calories: 149.4kcal | Carbohydrates: 2.9g | Protein: 2.8g | Fat: 14.9g | Saturated Fat: 9.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 4.02g | Trans Fat: 0.6g | Cholesterol: 43.7mg | Sodium: 123mg | Potassium: 149.55mg | Fiber: 0.5g | Sugar: 1.8g | Vitamin A: 611.33IU | Vitamin C: 10.12mg | Calcium: 76.21mg | Iron: 0.24mg | Net Carbs: 2.47g

Photos by Sarah DeYoung

By |2021-08-23T19:48:35-06:00August 23rd, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |6 Comments

Guava Grapefruit Jelly

Guava Grapefruit Jelly

This flavor-packed jelly is delicious served with goat cheese on a low-carb cracker, cottage cheese, or added to yogurt.
Prep Time5 minutes
Cook Time20 minutes
Chill Time1 day 2 hours
Total Time1 day 2 hours 25 minutes
Course: Side Dish
Keyword: Amanda Balle, Guava Grapefruit
Keto Chow Flavor: Guava Grapefruit
Recipe Creator: Amanda Balle
Servings: 2 Tbsp.
Calories: 20.1kcal
Author: Lori Allred

Ingredients

Instructions

  • Add water, allulose and Guava Grapefruit Keto Chow to medium saucepan over medium-high heat, whisking occasionally.
  • Once the mixture is boiling, you may reduce heat slightly, but stir more frequently and keep a close eye on it so it doesn’t boil over. Continue boiling for 15 minutes while stirring frequently.
  • While whisking, add in the gelatin and stir for another minute. Remove from heat.
  • In an empty sink, pour the hot mixture through a fine mesh strainer into a glass jar and refrigerate for at least six hours.
Nutrition Facts
Guava Grapefruit Jelly
Serving Size
 
1 serving
Amount per Serving
Calories
20.1
% Daily Value*
Fat
 
0.1
g
0
%
Cholesterol
 
1.5
mg
1
%
Sodium
 
108.8
mg
5
%
Potassium
 
194.17
mg
6
%
Carbohydrates
 
15.1
g
5
%
Fiber
 
0.9
g
4
%
Sugar
 
0.1
g
0
%
Sugar Alcohol
 
14.17
g
Net Carbs
 
0.1
g
Protein
 
3.5
g
7
%
Vitamin A
 
125.13
IU
3
%
Vitamin C
 
15
mg
18
%
Calcium
 
94.38
mg
9
%
Iron
 
0.31
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 20.1kcal | Carbohydrates: 15.1g | Protein: 3.5g | Fat: 0.1g | Cholesterol: 1.5mg | Sodium: 108.8mg | Potassium: 194.17mg | Fiber: 0.9g | Sugar: 0.1g | Vitamin A: 125.13IU | Vitamin C: 15mg | Calcium: 94.38mg | Iron: 0.31mg | Sugar Alcohol: 14.17g | Net Carbs: 0.1g

Photos by Sarah DeYoung

By |2021-08-13T22:30:43-06:00August 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |0 Comments

Guava Grapefruit Madeleines

Guava Grapefruit Madeleines

My take on these famous French cakes stay perfectly light and tender, with a hint of guava and grapefruit.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Guava Grapefruit
Keto Chow Flavor: Guava Grapefruit
Recipe Creator: Chef Taffiny Elrod
Servings: 1 madeleines
Author: Lori Allred

Equipment

  • Metal full sized madeleine pan*

Ingredients

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

Instructions

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

Notes

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

Photos by Sarah DeYoung