Keto Chow Recipes

Green Smoothie

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Green Smoothie

Green Smoothie on keto? Sure, it’s easy and delicious. And believe it or not you can add these exact same ingredients to any of the soup mixes for a delicious, savory green soup too.
Prep Time10 minutes
Chill Time30 minutes
Total Time40 minutes
Course: Desserts, Drinks
Keyword: Chef Taffiny Elrod, Vanilla
Servings: 1 smoothie
Calories: 357.8kcal
Author: Taffiny Elrod

Ingredients

  • 1 serving Vanilla Keto Chow (or flavor of your choice)
  • 1/2 ripe avocado (about 2 oz)
  • 1/4 cup coconut cream
  • 1/4 cup loosely packed flat leaf parsley
  • 1 tsp lemon juice
  • 1 coin sized fresh ginger, crushed (optional)

Instructions

  • Mix the keto chow with 12 ounces of water and chill for at least thirty minutes, preferably overnight.
  • To make the smoothie blend the chilled keto chow with the avocado, coconut cream, flat leaf parsley, lime juice, and ginger in a blender and blend until smooth.
  • This smoothie is best if consumed right away because the avocado is best when fresh.
  • If you don’t like the texture of the ginger you can grate it and squeeze the juice from it.

Photos by Sarah DeYoung

By |2021-07-20T09:34:50-06:00June 29th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , |0 Comments
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Keto Chow Pudding

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Keto Chow Pudding

This pudding is light, delicious, and adaptable enough to work with any sweet Keto Chow flavor.
Prep Time5 minutes
Chill Time30 minutes
Total Time35 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, pistachio
Servings: 1 serving
Calories: 124.5kcal
Author: Taffiny Elrod

Ingredients

  • 4 oz coconut cream
  • 4 oz unsweetened almond milk or coconut milk
  • 1 serving Keto Chow (any sweet flavor of your choice)
  • 1/4 tsp extract (any complementary flavor of your choice)

Instructions

  • In an electric mixer, whip the coconut cream until it has doubled in volume. Add the Keto Chow and whip more, then mix in the almond milk.
  • Divide between three small dishes and chill for at least 30 minutes.
  • Store in airtight containers in the refrigerator for up to 5 days.

Photos by Sarah DeYoung

By |2021-07-20T09:36:05-06:00June 29th, 2021|Categories: Uncategorized, Recipes, Keto Chow Recipes|Tags: , , , |7 Comments
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Raspberry Almond Smoothie

Raspberry almond smoothie white
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Raspberry Almond Smoothie

If you are missing a bit of berry zing in your morning, this smoothie should do the trick, with a small handful of raspberries that offer a lot of flavor for a few carbs. This isn’t an everyday shake, but it can fit into a ketogenic meal plan.
Prep Time5 minutes
Chill Time30 minutes
Total Time35 minutes
Course: Desserts, Drinks
Keyword: Chef Taffiny Elrod, Chocolate
Servings: 1 serving
Calories: 789.7kcal
Author: Taffiny Elrod

Ingredients

  • 1 serving Chocolate Keto Chow (or other flavor of your choice)
  • 8 oz water
  • 6 oz unsweetened almond milk
  • 1/4 cup loosely packed frozen raspberries
  • 1 Tbsp unsweetened, natural almond butter
  • 2 oz avocado oil or hazelnut oil

Instructions

  • Mix Keto Chow, water, and almond milk and chill at least 30 minutes, or preferably overnight.
  • When ready to serve, blend the Keto Chow mixture with frozen berries, almond butter, and heavy cream. Serve cold.

Photos by Sarah DeYoung

By |2021-07-20T09:37:11-06:00June 29th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |0 Comments
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Swiss Steak

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Swiss Steak

Beef is cut into steaks that are tenderized by pounding and slow cooking in a savory sauce. The result is a rich, delicious dish that goes perfectly with mashed cauliflower. If you would rather skip the step of cutting and pounding the steaks substitute cubed steaks which are already tenderized or ask your butcher to prepare them for you.
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Main Dish
Keyword: Beef Soup Base, Chef Taffiny Elrod
Servings: 1 servings
Calories: 517.5kcal
Author: Taffiny Elrod

Equipment

  • oven-proof skillet with tight fitting lid

Ingredients

  • 1 1/2 pounds (24 oz) beef top round, beef round steak, or beef bottom round
  • 1/4 cup (2 fluid ounces) bacon fat or oil
  • 2 celery sticks, sliced
  • 1/2 medium yellow onion, sliced
  • 2 cloved garlic, minced
  • 1 cup (8 fluid ounces) chopped tomatoes in juice
  • 1 serving Beef Soup keto Chow stirred into 1 cup (8 fluid ounces) warm water
  • 1 Tbsp Worcestershire sauce
  • 1 bay leave
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions

  • Preheat the oven to 275F
  • Cut the beef against the grain, into four 6-ounce steaks. Place them one at a time, between two layers of heavy plastic wrap or in a freezer bag and pound them with a meat mallet or heavy skillet two or three times until slightly flattened and widened.
  • Pat the steaks dry while you melt the bacon fat in an oven-proof skillet over medium heat.
  • When the bacon fat is hot, carefully add the steaks to the pan. Brown them on each side.
  • Add the celery, onion, and garlic to the pan and cook until the onion is translucent and starting to brown.
  • Stir in the chopped tomatoes and cook, stirring until the sauce is starting to bubble, scraping any cooked bits off the bottom of the pot as you stir.
  • Carefully stir in the Keto Chow, Worcestershire sauce, bay leaf, salt, and black pepper.
  • Bring the contents of the pan back to a simmer, cover tightly and transfer to the preheated oven.
  • Bake covered until the meat is tender and the sauce has reduced and thickened, at least two hours.
  • The dish can be refrigerated well sealed up to five days or frozen up to three months.

Photos by Sarah DeYoung

By |2021-07-20T09:38:36-06:00June 28th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |0 Comments
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Pina Colada Pound Cake

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Pina Colada Pound Cake

A tropical pound cake—what could be better than that?!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Desserts
Keyword: Amanda Balle, Pina Colada
Servings: 1 slice
Calories: 177.44kcal
Author: Amanda

Equipment

  • 9-inch Bundt pan, stand mixer or hand mixer

Ingredients

  • 1 cup coconut flour
  • 1 cup almond flour
  • 1 serving Pina Colada Keto Chow
  • 1 Tbsp. baking powder
  • 1/2 cup softened unsalted butter
  • 1 cup granulated erythritol
  • 13.5 oz. full-fat canned coconut milk
  • 5 large eggs
  • 1/4 cup unsweetened shredded coconut

Instructions

  • Preheat oven to 350℉. Liberally grease a Bundt pan all over.
  • Over a large bowl, sift together the coconut flour, almond flour, Keto Chow, and baking powder and set aside. There may be a little almond flour that won’t sift; you can discard it.
  • Cream the butter on low speed. Once smooth, add the erythritol and mix on low until well combined.
  • Add the coconut milk very slowly so it doesn’t splash over the bowl. Mix thoroughly.
  • Add the eggs to the coconut milk mixture and mix on low.
  • Add the sifted coconut flour mixture to the wet ingredients and mix on low to medium speed until smooth.
  • Add the batter to the greased Bundt pan. Smooth the top with a spoon and bake for 50-55 minutes.
  • Let cool for 10 minutes. Use your fingers to gently push the cake away from the sides of the pan. Unmold it by flipping it carefully onto your serving plate.
  • Sprinkle with unsweetened shredded coconut.

Photos by Sarah DeYoung

By |2021-06-15T09:44:38-06:00June 15th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |1 Comment
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Raspberry Mascarpone Cookie Baskets

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Raspberry Mascarpone Cookie Baskets

Refreshing and elegant, these will add a bit of fancy to any meal or dinner party—and the best part is, they’re deceptively easy to make!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Raspberry Cheesecake
Servings: 1 cookie basket
Calories: 227.8kcal
Author: Shanelle Sorensen

Equipment

  • Pizzelle Iron, small bowls or teacups

Ingredients

FILLING

  • 3 cups marscarpone cheese
  • 2 pints fresh raspberries washed & dried (reserve 8 for garnish)
  • 1/4 cup powdered erythritol
  • 1 tsp. pure vanille extract

COOKIE CUPS

  • 2 large eggs
  • 1/4 cup granulated erythritol
  • 1/4 cup avocado oil
  • 1/2 tsp. pure vanilla extract
  • 1 serving Raspberry Cheesecake Keto Chow
  • 1/4 tsp. fine salt
  • 8 fresh mint leaves for garnish

Instructions

  • To make the filling, mix together the mascarpone cheese, fresh raspberries, powdered erythritol, and vanilla extract in a small mixing bowl.
  • Chill the mixture in the refrigerator until ready to assemble the baskets.
  • To make the cookie baskets, beat the eggs with an electric mixer for at least three minutes, or until they are light, fluffy, and doubled in volume. This step is important because it gives the cookies a light texture and makes the batter much easier to work with.
  • With the mixer on low speed, gradually beat in the erythritol, then the oil and vanilla extract.
  • Mix in the Keto Chow and salt, mixing until fully combined.
  • Allow the batter to rest while you preheat a pizzelle iron. Turn the small bowls upside down; you will be using them to shape the cooked pizzelles.
  • When it is heated, drop a small ball of dough near the back of the iron. The ball should be about a Tbsp. but it will depend on the size of your iron.
  • Bake the cookie according to the manufacturer's directions until slightly golden and firm enough to carefully remove from the iron. (Generally this would be about two minutes but each iron is different.)
  • Once you have carefully removed the pizzelle, drape it immediately over the upturned bowl. Press it gently around the bowl to shape it into a basket. Another small bowl can be placed over the cookie to help form the shape. Allow the cookie to cool until it holds its shape, about two minutes, then set it on a tray upside down to cool completely. Repeat until eight baskets have been made.
  • When all the baskets are completely cool, fill each with approximately 1/4 cup filling and garnish with the reserved raspberries and fresh mint leaves. Serve immediately after filling.

Photos by Sarah DeYoung

By |2021-06-07T10:58:55-06:00June 1st, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |0 Comments
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Ultimate Veggie Burgers

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Ultimate Veggie Burgers

Packed with savory flavor, low-carb nutrition, and all your favorite fixins, it doesn’t get any better than this.
Prep Time20 minutes
Cook Time10 minutes
Chill Time30 minutes
Total Time1 hour
Course: Main Dish
Keyword: Chef Taffiny Elrod, Savory Chicken Soup
Servings: 1 burger
Calories: 359.6kcal
Author: Taffiny Elrod

Ingredients

  • 1 serving Savory Chicken Soup Keto Chow
  • 2 Tbsp. ground flax seed
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. poultry seasoning
  • 1 tsp. smoked paprika
  • 1/2 tsp. ground black pepper
  • 8 oz. cremini mushrooms, cleaned and dried
  • 8 oz. broccoli slaw or riced cauliflower
  • 3 oz. walnuts or sunflower seeds
  • 1 Tbsp. coconut aminos or soy sauce
  • 4 oz. sharp cheddar cheese grated
  • 1 Tbsp. avocado or olive oil

Instructions

  • In a small bowl, combine the Keto Chow, ground flax seed, garlic powder, onion powder, poultry seasoning, and paprika and set aside.
  • Chop the mushroom into small pieces by pulsing in a food processor until they are the texture of riced cauliflower. Transfer the mushrooms to a bowl.
  • Pulse the broccoli slaw in the food processor until it is the size of riced cauliflower, transfer it to the bowl with the mushrooms.
  • Grind the walnuts in the food processor to a coarse meal and set aside.
  • Heat a large nonstick skillet over medium heat and add the mushrooms and broccoli slaw. Cook the vegetables in the dry pan until most of the moisture has evaporated, the pan begins to look dry, and the mushrooms start to brown.
  • Return the cooked vegetables to the bowl and mix in the ground walnuts and coconut aminos.
  • Sprinkle the Keto Chow and seasonings over the mixture and stir it together.
  • Mix in the cheddar cheese and work the mixture together by hand or with a stiff spatula until it comes together like a firm dough. The more it is kneaded, the better it will hold together when cooked.
  • Shape into four patties and refrigerate for 30 minutes.
  • Wipe out the nonstick skillet used to cook the vegetables; place it over high heat and add the avocado oil.
  • When the oil is hot, carefully place the chilled burgers in the pan. Cook on one side without moving, until brown and crispy, about three to five minutes.
  • Flip the burgers and cook until crisp and brown on the other side, or another three to five minutes.
  • Cool burgers and wrap them tightly or store in an airtight container. They will keep in the refrigerator for a week or in the freezer for up to three months.

Photos by Sarah DeYoung

By |2021-06-07T11:09:26-06:00May 26th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |0 Comments
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Pistachio Rose Shortbread Cookies

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Pistachio Rose Shortbread Cookies

These cookies are perfectly crumbly, and go from super to superior with the addition of delicate rose water icing.
Prep Time30 minutes
Cook Time10 minutes
Chill Time30 minutes
Total Time1 hour 10 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, pistachio
Servings: 1 cookie
Calories: 106.8kcal
Author: Taffiny Elrod

Equipment

  • rolling pin, 2.5” pastry cutter or cookie cutter

Ingredients

COOKIES

  • 1/2 cup shelled pistachios
  • 1 serving Pistachio Keto Chow
  • 1/2 cup fine almond flour (1.5 oz)
  • 1/4 cup granulated erythritol
  • 4 Tbsp. cold unsalted butter, cubed
  • 1/2 tsp. rose water
  • 1 Tbsp. dried rose petals or rose bud tea plus extra for garnish (4g) *
  • 1 large egg

ICING

  • 3/4 cup powdered erythritol (3 oz)
  • 1/2 tsp. rose water
  • 3 Tbsp. unsweetened almond milk
  • pink food coloring

Instructions

  • Place the pistachios in the work bowl of a food processor and pulse until they are coarsely ground. Remove from the food processor and set aside.
  • Place the Keto Chow, almond flour, and granulated erythritol in the food processor and pulse to combine.
  • Add the butter and pulse until it is cut into pea size pieces or smaller in the dry mixture.
  • Return the ground pistachios to the food processor along with the rose petals, 1/2 tsp. rose water, and egg. Process on low speed until the mixture begins to hold together.
  • Remove the dough and knead it into a ball. Slightly flatten and press the edges against the counter to create a square shape. Wrap in plastic and chill in the refrigerator for 30 minutes.
  • While the dough chills, heat the oven to 350℉ and line two cookie sheets with parchment paper.
  • Unwrap the dough and place it between two sheets of parchment paper.
  • Roll it out to a 9 X 9-inch square; it will be about 1/4-inch thickness.
  • Cut nine cookies out of the dough and transfer them to the prepared cookie sheets.
  • Gently press the scraps together, re-roll the dough and cut out three more cookies.
  • Bake the cookies for about ten minutes, or until they are lightly golden around the edges. They will be slightly soft in the center but will firm as they cool.
  • When the cookies have cooled completely, make the icing.
  • Place the powdered erythritol in a small bowl and stir in the rose water and milk. The icing should have a thick, pourable consistency like syrup.
  • Stir in the pink food coloring one small drop at a time, until the desired color is reached.
  • Spoon or pipe the icing into the middle of the cookie and spread it out to make a circle covering most of the cookie. While the icing is still wet, sprinkle with rose petals to decorate. Allow the icing to set before serving or storing cookies.
  • Store cookies in a single layer in an airtight container at room temperature for up to three days or tightly sealed in the freezer for up to three months.

Notes

*You can find dried rose leaves online and rosebud tea at many Asian markets. To use rosebud tea, gently pull the leaves off of the stem leaving the green behind. Wherever you source yours, be sure they are food grade and haven’t been treated with pesticides.

Photos by Sarah DeYoung

By |2021-06-07T11:14:45-06:00May 22nd, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , |0 Comments
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Caramel Macchiato Frappe

 

Caramel macchiato frappe white
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Caramel Macchiato Frappe

A creamy, frosty, frappe right in your kitchen.
Prep Time10 minutes
Freeze Time:6 hours
Total Time6 hours 10 minutes
Course: Desserts, Drinks
Keyword: Caramel Macchiato, Chef Taffiny Elrod
Servings: 1 (16 oz) serving
Calories: 1163.6kcal
Author: Taffiny Elrod

Equipment

  • Blender
  • Ice cube tray

Ingredients

  • 1 cup unsweetened almond milk
  • 1/2 cup heavy cream
  • 1 serving Caramel Macchiato Keto Chow
  • 1/2 cup chilled coffee
  • 1 scoop sugar-free, vanilla ice cream (about 1/3 cup)
  • whipped cream for garnish
  • sugar-free caramel syrup for garnish
  • instant espresso powder for garnish

Instructions

  • Place the almond milk, heavy cream, and Keto Chow in a blender or shaker cup and mix until all the Keto Chow is dissolved.
  • Pour the mixture into an ice cube tray and freeze overnight. It should make about 20 cubes.
  • Pour the coffee into a blender with about 10 of the prepared Caramel Macchiato ice cubes and blend.
  • When the ice cubes are blended, add the scoop of ice cream and blend briefly.
  • Pour into a tall glass and top with whipped cream, a drizzle of caramel syrup, and a dusting of espresso powder if desired.

Notes

NOTE: The ice cube mixture (first 3 ingredients) will make approximately 2 shakes worth.

Photos by Sarah DeYoung

By |2021-06-07T11:19:10-06:00May 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |2 Comments
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Caramel Macchiato Ice Cream

Caramel macchiato ice cream white
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Caramel Macchiato Ice Cream

Lush, creamy ice cream layered with a ribbon of crisp caramel-chocolate.
Prep Time15 minutes
Freeze Time (plus churn time)4 hours
Total Time4 hours 15 minutes
Course: Desserts
Keyword: Caramel Macchiato, Chef Taffiny Elrod
Servings: 1 scoop (116 grams or 4.09 per serving)
Calories: 281.4kcal
Author: Taffiny Elrod

Equipment

  • Ice cream maker

Ingredients

  • 1 cup unsweetened almond milk well chilled
  • 3 oz. granulated allulose
  • 2 tsp. instant espresso powder
  • 1/2 tsp. pure vanilla extract
  • 1 serving Caramel Macchiato Keto Chow
  • 2 cups heavy cream well chilled
  • 1/3 cup sugar-free salted caramel chocolate chips*
  • 2 Tbsp. refined coconut oil

Instructions

  • Place the almond milk, allulose, espresso powder, and vanilla extract in a blender and blend until the allulose is dissolved.
  • Add the Keto Chow and blend until combined.
  • Add the heavy cream and blend briefly to combine. If the cream is blended too long, it will start to turn into butter.
  • Pour the mixture into the ice cream maker and churn according to the manufacturer’s directions.
  • Meanwhile, melt the chocolate-caramel chips with the coconut oil in a microwave safe bowl by microwaving, stirring in between 30-second bursts until all the chips are melted.
  • Transfer the melted chocolate to a shallow dish and cool it to room temperature as quickly as possible.
  • When the ice cream is done churning, transfer half of it to a freezer safe container and smooth it out.
  • Pour half of the chocolate mixture over the surface of the ice cream, then repeat with the remaining ice cream and chocolate.
  • Cover and freeze for at least four hours.

Notes

*If you can’t find the salted caramel chocolate chips substitute any sugar-free, chocolate chips. 

Photos by Sarah DeYoung

By |2021-06-10T11:48:09-06:00May 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |4 Comments
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The content of this website is not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. If you are on any medication, please consult with your family doctor before starting any new eating plan. Keto Chow is not intended to treat, cure or prevent any disease. Pregnant or breast feeding women should consult their health care professional before consuming.



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