Keto Chow Recipes

Spicy, Creamy Guacamole Dip

Creamy spicy taco guacamole white
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Spicy, Creamy Guacamole Dip

Pass the guac! Our version is low on carbs but packed with flavor, making it the perfect game day dip.
Prep Time10 minutes
Chill Time30 minutes
Total Time40 minutes
Course: Appetizer
Keyword: Chef Taffiny Elrod, Spicy Taco Soup Base
Servings: 8 servings (1/4 cup)
Calories: 101.9kcal
Author: Nicholas Murphy

Ingredients

  • 2 ripe Haas avocados
  • 1/2 cup sour cream
  • 1 serving Spicy Taco Soup Keto Chow
  • 2 tsp. apple cider vinegar or lime juice
  • 1/2 tsp. salt
  • 1 green onion, thinkly sliced
  • 1 small jalapenio, minced (optional)

Instructions

  • Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
  • Mash the avocado flesh with a fork, leaving it slightly chunky.
  • Stir in the sour cream, Keto Chow, vinegar, and salt.
  • Add the green onion, and minced jalapeno if using, and stir well.
  • Cover the dish and refrigerate for at least 30 minutes for best flavor.
  • To serve, stir again, transfer to a serving dish, and accompany with cut vegetables, pork rinds, or keto crackers.

Notes

YIELD: 2 cups (8 - 1/4 cup servings)

Photos by Sarah DeYoung

By |2021-05-03T08:30:17-06:00April 26th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |0 Comments
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Key Lime Pie

Key lime pie
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Key Lime Pie

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Desserts
Keyword: Amanda Balle, Key Lime
Servings: 8 slices
Calories: 302.3kcal
Author: Amanda

Ingredients

CRUST

  • 1 1/4 cup almond flour
  • 1/4 cup brown erythritol
  • 1/4 cup confectioners erythritol
  • 4 Tbsp. melted butter

FILLING

  • 1 cup heavy whipping cream
  • 1/3 cup confectioners erythritol
  • 1/3 cup sour cream
  • 1/4 cup lime juice (about 2 large limes)
  • 1 Tbsp. lime zest
  • 1 serving Key Lime Keto Chow
  • 2 large egg yolks

Instructions

  • Preheat oven to 350°F and grease a 9-inch pie dish.
  • Toast almond flour in a shallow skillet over medium heat until it’s golden in color. Stir frequently so it doesn’t burn. It should only take a couple of minutes.
  • In a medium bowl add toasted almond flour and stir in sweeteners. Add the melted butter and mix until well combined.
  • Press the mixture into the greased pie dish, going up the sides to make a complete crust.
  • Bake at 350° F for 10 minutes. You may add filling while it’s still hot.
  • While the crust bakes, use a mixer to whip together the heavy whipping cream and sweetener on high speed until stiff peaks form.
  • Zest limes and then juice them.
  • Add sour cream, lime juice and zest, Key Lime Keto Chow, and egg yolks to the whipped cream and mix until combined.
  • Pour the key lime filling into the baked pie crust, sprinkling on more zest if desired. Bake at 350°F for 20 minutes.
  • Remove pie and let cool for at least 30 minutes and then refrigerate for at least 6 hours but preferably overnight. When ready to serve, add whipped cream to top, if desired.

Photos by Sarah DeYoung

By |2021-04-14T09:23:43-06:00April 15th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , , |4 Comments
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Key Lime Coconut Macaroons

Key lime macaroons white
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Key Lime Coconut Macaroons

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Desserts
Keyword: Amanda Balle, Key Lime
Servings: 10 cookies
Calories: 147.4kcal
Author: Amanda

Ingredients

  • 2 cups unsweetened shredded coconut
  • 1 serving Key Lime Keto Chow
  • 1/3 cup confectioners sweetener
  • juice and zest of 1 large lime
  • 1/4 cup whipping cream
  • 1 large egg

Instructions

  • Preheat oven to 350℉.
  • In a medium bowl, mix together coconut, Keto Chow, lime zest, and sweetener with a fork.
  • In a separate small bowl, beat the egg, cream, and lime juice together with a fork.
  • Add the wet mixture to the dry ingredients. Mix together until well combined and then spoon onto a greased cookie sheet.
  • Bake at 350℉ for 15 minutes.

Photos by Sarah DeYoung

By |2021-04-14T09:24:47-06:00April 15th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |0 Comments
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Creamy Key Lime-Coconut Popsicles

Creamy key lime coconut popsicles white
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Creamy Key Lime-Coconut Popsicles

Coated in crispy, toasted coconut, these popsicles taste like summer on a stick!
Prep Time10 minutes
Freeze Time8 hours
Total Time8 hours 10 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Key Lime
Servings: 8 popcicles
Calories: 284kcal
Author: Taffiny Elrod

Ingredients

  • 1 can full-fat coconut milk (13.66 ounce)
  • 1 6-ounce ripe, Haas avocado*
  • 1 large lime
  • 1 serving Key Lime Keto Chow

COATING

  • 1/2 cup coconut oil**
  • 1/2 cup toasted, unsweetened shredded coconut

Instructions

  • Zest just the green rind of the lime and squeeze the juice into the blender.
  • Scoop the avocado flesh into the blender. Add the coconut milk and Keto Chow and blend until creamy and smooth.
  • Pour the mixture into the popsicle molds and freeze overnight.
  • When the popsicles are frozen, line a tray with parchment paper or waxed paper and place it on an even surface in the freezer.
  • Place the toasted coconut in a small dish or tray.
  • Melt the coconut oil and allow it to cool to room temperature if it is too hot.
  • Remove the popsicles from their molds one at a time. If they won’t release from the mold run them under hot water for a couple seconds, repeating until they release. Working quickly, coat the popsicles with a layer of coconut oil and then sprinkle with the toasted coconut. Press the coconut gently to help it stick to the oil. If the coconut oil begins to firm while you are still coating the popsicles, melt it by placing the bowl in a dish of hot water.
  • Set the coated popsicles on the chilled tray. Once the coating is cold and firm, you can store the popsicles in an airtight container or in individual plastic bags in the freezer for up to three months.

Notes

*You can substitute other varieties of avocado, but the texture won’t be as creamy. 
**Use virgin coconut oil for full coconut flavor or refined coconut oil for a milder flavor. 

Photography by Sarah DeYoung

By |2021-04-14T09:26:15-06:00April 15th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , |2 Comments
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Mixed Berry Milkshake

Strawberry mixed berry milkshake white
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Mixed Berry Milkshake

For those days when nothing but a milkshake will do.
Prep Time10 minutes
Chill Time30 minutes
Total Time40 minutes
Course: Drinks
Keyword: Chef Taffiny Elrod, Strawberry
Servings: 1 shake
Calories: 285.5kcal
Author: Taffiny Elrod

Ingredients

  • 1 cup unsweetened almond milk
  • 1/2 cup room temperature water
  • 1 serving Strawberry Keto Chow
  • 2 oz. frozen mixed berries (approx. 1/2 cup)
  • 1 scoop keto-friendly vanilla ice cream (approx. 1/3 cup)
  • 4-6 ice cubes (optional)
  • whipped cream for garnish (optional)

Instructions

  • Mix the almond milk, water, and Keto Chow until all powder is dissolved; refrigerate at least 30 minutes, or overnight for best flavor.
  • Blend the prepared Keto Chow with the frozen berries until smooth.
  • Add the ice cream and blend briefly to incorporate it into the shake. Add ice cubes for a thicker shake if desired.
  • Pour the shake into a tall glass; top with whipped cream and serve immediately.

Photos by Sarah DeYoung

By |2021-04-08T00:21:44-06:00April 8th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , |0 Comments
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Chocolate Orange Mousse

Chocolate orange mousse white
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Chocolate Orange Mousse

A light and luscious mousse that is simple and delicious enough to suit any occasion.
Prep Time20 minutes
Chill Time1 hour
Total Time1 hour 20 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Orange Cream
Servings: 1 1/2 cup serving (approx)
Calories: 469.6kcal
Author: Taffiny Elrod

Ingredients

  • 1 3/4 cups heavy cream, divided (14 fl. oz.)
  • 1/2 cup sugar-free milk chocolate chips
  • 1/2 tsp. pure vanilla extract
  • 1 tsp. finely grated orange zest or 1-2 drops orange oil
  • 1 serving Orange Cream Keto Chow
  • whipped cream & chocolate chips for garnish optional

Instructions

  • Place 1/4 cup of the heavy cream and all the chocolate chips in a bowl and microwave in 30-second bursts, stirring between each interval until the chocolate is completely melted. Stir until glossy and smooth. Set aside to cool to room temperature.
  • In a large mixing bowl, beat the remaining heavy cream with an electric mixer on high speed until soft peaks form.
  • Add the vanilla extract and orange zest, then sprinkle the Keto Chow over the whipped cream and beat on medium speed until fluffy and stiff.
  • Add the cooled chocolate mixture to the bowl and beat on medium speed until combined.
  • Spoon the mousse into four dessert dishes, cover with plastic wrap, and refrigerate at least one hour. Serve garnished with whipped cream and a sprinkling of chocolate chips if desired. Keep refrigerated for up to three days

Photos by Sarah DeYoung

By |2021-04-08T00:21:55-06:00April 7th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , |3 Comments
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Strawberry White Chocolate Bark

Strawberry white chocolate bark white
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Strawberry White Chocolate Bark

A little sweet and a little tart, hitting that “just right” spot when you’re craving something special and chocolatey.
Prep Time10 minutes
Chill time10 minutes
Total Time20 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Strawberry
Servings: 16 pieces of bark
Calories: 92.1kcal
Author: Taffiny Elrod

Ingredients

  • 6 oz. sugar-free white chocolate chips (approx. 1 cup)
  • 1/4 cup refined coconut oil
  • 1 serving Strawberry Keto Chow
  • 1 oz. freeze-dried strawberries or raspberries
  • 2 Tbsp. sliced almonds
  • 2 Tbsp. sugar-free chocolate chips

Instructions

  • Line a rimmed baking sheet with parchment paper.
  • Microwave the white chocolate chips and the coconut oil, stirring between 30-second bursts until completely melted. Alternatively, you can melt them in a double boiler set over gently simmering water.
  • Add the Keto Chow to the melted chocolate mixture and stir well.
  • Pour onto the prepared baking sheet and smooth it evenly with the back of a spoon or an offset spatula.
  • Sprinkle the freeze-dried berries, almonds, and chocolate chips over the surface and lightly pat in any pieces that aren’t sticking.
  • Place the tray on an even surface in the freezer to chill until set, about ten minutes.
  • Break the set bark into around 16 pieces.
  • Store bark in an airtight container in the freezer.

Photos by Sarah DeYoung

By |2021-04-08T00:22:02-06:00April 7th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , |0 Comments
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Orange Blueberry Overnight Cereal

Orange blueberry overnight cereal white
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Orange Blueberry Overnight Cereal

A power breakfast if there ever was one! This keto cereal comes together in a snap, and is a great make-ahead option for those of us who are a tad allergic to mornings.
Prep Time10 minutes
Chill Time6 hours
Total Time6 hours 10 minutes
Course: Breakfast
Keyword: Chef Taffiny Elrod, Orange Cream
Servings: 6 (scant 1/2 cup) servings
Calories: 226.3kcal
Author: Taffiny Elrod

Ingredients

  • 1 can unsweetened coconut cream (13.66 fl. oz.)
  • 1/3 cup water
  • 1 serving Orange Cream Keto Chow
  • 1/4 cup unsweetened, shredded coconut
  • 2 Tbsp. hemp hearts
  • 2 Tbsp. whole chia seeds
  • 1/2 cup fresh blueberries washed and dried

Instructions

  • In a large mixing bowl, combine the coconut cream and water.
  • Add the Keto Chow and whisk it into the cream.
  • Stir in the shredded coconut, hemp hearts, and chia seeds, then the blueberries.
  • Divide amongst six serving dishes or containers.
  • Cover and refrigerate overnight. It will keep, well-sealed, for up to a week.

www.sarahdeyoung.com

By |2021-04-08T00:22:26-06:00April 6th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , |0 Comments
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Lemon Chiffon Mousse & Berry Cups

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Lemon chiffon mousse white
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Lemon Chiffon Mousse & Berry Cups

This light and cheery dish is the perfect make-ahead spring treat.
Prep Time30 minutes
Chill Time1 hour
Total Time1 hour 30 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, lemon meringue keto chow
Servings: 4 1/2 cup servings
Calories: 266.3kcal
Author: Taffiny Elrod

Ingredients

  • 2 egg whites
  • 2 Tbsp. powdered erythritol, divided
  • 1 cup heavy cream
  • 1 serving Lemon Meringue Keto Chow
  • 1/2 cup unsweetened macadamia milk or almond milk
  • zest and juice of 1 lemon or 1/2 tsp. lemon extract
  • 1 cup mixed berries, washed and dried, plus extra for garnish
  • fresh mint leaves for garnish

Instructions

  • Beat egg whites with one Tbsp. erythritol with an electric mixer until stiff peaks form.
  • In a separate mixing bowl, beat the heavy cream with remaining Tbsp. erythritol until soft peaks form. Set aside 4 Tbsp. of this whipped cream to decorate the finished mousse cups.
  • In another large mixing bowl, mix the Keto Chow into the milk, then mix in the lemon zest and lemon juice.
  • Fold 1/3 of the remaining whipped cream into the Keto Chow mixture to lighten it. Then fold in the rest of the whipped cream.
  • Fold in the egg whites in two parts. The mousse should be light and fluffy. It’s okay if you still see white streaks.
  • Place a quarter of the berries into each serving dish and add the lemon mousse. Top each one with the reserved whipped cream.
  • Garnish with berries and mint leaves if desired.
  • Cover loosely, and chill at least one hour for best flavor and texture.
  • These will keep tightly covered in the fridge for up to three days but are at their best within 24 hours.

Photos by Sarah DeYoung

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By |2021-06-23T14:19:09-06:00March 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , |0 Comments
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Herbed Lamb Roast

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Herbed lamb roast white
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Herbed Lamb Roast

This spring classic marinated in aromatic fresh herbs and garlic is easy to work with and ideal for smaller Easter gatherings.
Cook Time1 hour 30 minutes
Marinating Time1 day
Total Time1 day 1 hour 30 minutes
Course: Main Dish
Keyword: Beef Soup Base, Chef Taffiny Elrod
Servings: 6 servings
Calories: 442.4kcal
Author: Taffiny Elrod

Ingredients

Lamb

  • 4 cloves of garlic
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. salt
  • 2 Tbsp. minced, fresh mint leaves (keep the stems)
  • zest of 1 lemon
  • 1 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. paprika
  • 2-3 lb. boneless leg of lamb roast, rolled and tied*
  • sprigs fresh rosemary
  • sprigs fresh thyme

Roast

  • 1 Tbsp. olive oil
  • 1 large stalk celery, chopped into large pieces
  • 1 medium parsnip, peeled and chopped into large pieces
  • 1 medium leek, cut in half lengthwised and cut into large pieces
  • 1 cup beef or chicken stock
  • 1 serving Beef Soup Base Keto Chow
  • 1-2 tsp. red wine vinegar
  • salt and pepper to taste

Instructions

  • To make the marinade, crush one clove of garlic and mix it with the olive oil, fresh mint leaves, lemon zest, oregano, salt, black pepper, and paprika in a small bowl.
  • Place the leg of lamb in a dish or container and rub the marinade all over, into the flesh as much as possible.
  • Cut the remaining three garlic cloves in half lengthwise.
  • Using a small paring knife make four to six holes in the roast, twisting the blade if necessary to make a hole large enough.
  • Place a piece of garlic, a sprig of thyme, a sprig of rosemary, and the stems from the mint leaves into the holes.
  • Cover the roast loosely and refrigerate 24-48 hours.
  • When you are ready to cook the roast preheat the oven to 425℉ and allow the roast to come to room temperature for approximately 20 minutes.
  • Oil the bottom of a roasting pan or large skillet with the olive oil and spread the celery, parsnips, and leek to catch the juices of the roasting lamb.
  • Place the lamb on a rack over the vegetables, or place it directly on the vegetables so that it isn’t touching the pan.
  • Place the roast in the oven and lower the temperature to 350℉. Cook for 80-90 minutes, or until the lamb reaches 130℉.
  • When it is cooked, place on a carving board, covered loosely with foil to rest for ten minutes.
  • While the lamb rests, make the sauce. Heat the skillet with the vegetables still in it over medium heat and add the stock, using a wooden spoon to scrape up flavor from the bottom of the pan. Press the vegetables to get any juices out of them as you stir.
  • Mix the Keto Chow into the sauce and allow it to thicken. Taste the sauce and add vinegar, salt, and pepper as needed.
  • Strain through a sieve into a gravy boat. Discard the solids.
  • Cut the string from the lamb roast. Remove any herb stems still in the roast, but leave the garlic. Slice the roast into portions and serve with warm gravy.

Notes

*If your lamb isn’t already rolled and tied, you can ask your butcher to do it for you. Or spread the marinade on the inside of the leg of lamb before you roll it and tie it with butcher’s twine yourself.

Photos by Sarah DeYoung

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By |2021-03-19T14:14:28-06:00March 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: , , , , |0 Comments
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