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Pistachio Punch

Prep Time10

Total Time10

Course: Drinks

Keyword: Amanda Balle, pistachio

Keto Chow Flavor: Pistachio

Recipe Creator: Amanda Balle

Servings: servings

Calories: 35.1kcal

Author: Amanda

Ingredients

1/4 cup erythritol
1/2 cup water
2 cups sparkling white grape juice*
2 cups coconut milk
1 serving Pistachio Keto Chow

Instructions

In a small saucepan over medium heat, add the erythritol and water and heat until sweetener is dissolved.
Blend together the white grape juice, coconut milk, the erythritol water, and Keto Chow. Refrigerate until chilled.

Notes

*Substitute a Sauvignon blanc wine in place of some of the sparkling white grape juice to make this a cocktail.

Nutrition Facts

Pistachio Punch

Serving Size

1 serving

Amount per Serving

Calories

35.1

% Daily Value*

Fat

1.6

g

2

%

Saturated Fat

1.3

g

8

%

Polyunsaturated Fat

0.02

g

Monounsaturated Fat

0.06

g

Cholesterol

2

mg

1

%

Sodium

147.6

mg

6

%

Potassium

278.67

mg

8

%

Carbohydrates

11

g

4

%

Fiber

1.2

g

5

%

Sugar

0.2

g

0

%

Sugar Alcohol

9.45

g

Net Carbs

0.31

g

Protein

4.5

g

9

%

Vitamin A

333.5

IU

7

%

Vitamin C

20.12

mg

24

%

Calcium

157.81

mg

16

%

Iron

0.61

mg

3

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-03-15T15:31:16-06:00December 17th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: amanda balle, pistachio, punch, keto drinks, pistachio punch|0 Comments

Sesame Tea Cakes
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Sesame Tea Cakes

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Sesame Tea Cakes

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Sesame Tea Cakes

The perfect accompaniment to an afternoon cup of tea or a morning coffee.

Prep Time15

Cook Time10

Total Time25

Course: Desserts

Keyword: Chef Taffiny Elrod, Snickerdoodle

Keto Chow Flavor: Snickerdoodle

Recipe Creator: Chef Taffiny Elrod

Servings: cookie

Calories: 151.4kcal

Author: Taffiny Elrod

Ingredients

1/2 cup sesame seeds
1 cup almond flour
1 serving Snickerdoodle Keto Chow
1 tsp. baking powder
1/4 tsp. fine sea salt
2/3 cup sesame tahini*
2/3 cup sugar-free honey replacer or caramel syrup
1 large egg

Instructions

Preheat the oven to 350℉ and line two baking sheets with parchment paper.
Place the sesame seeds in a small pie plate or shallow bowl.
In a large mixing bowl, combine the almond flour, Keto Chow, baking powder, and sea salt.
In a separate bowl, whisk together the sesame tahini and sugar-free syrup. Mix in the egg.
Add the wet ingredients into the dry ingredients and mix well. The dough will be soft and slightly sticky.
Scoop about two Tbsp. of dough (a #40 ice cream scoop works perfectly) and roll it into a ball.
Roll the ball of dough in the sesame seed dish to coat it. Set it on the prepared baking sheet and flatten slightly with the bottom of a glass or the palm of your hand.
Continue with the rest of the dough, spacing the balls at least an inch apart on the cookie sheets.
Bake for ten minutes, or until they are slightly puffed and golden on the bottom. Transfer to a cooling rack. Store in an airtight container in the refrigerator for up to a week.

Notes

*Mix well before measuring if the oil has separated.

Nutrition Facts

Sesame Tea Cakes

Serving Size

1 cookie

Amount per Serving

Calories

151.4

% Daily Value*

Fat

11.5

g

18

%

Saturated Fat

1.5

g

9

%

Polyunsaturated Fat

4.18

g

Monounsaturated Fat

5.28

g

Cholesterol

12.8

mg

4

%

Sodium

135.3

mg

6

%

Potassium

212.55

mg

6

%

Carbohydrates

9.7

g

3

%

Fiber

2.7

g

11

%

Sugar

0.4

g

0

%

Sugar Alcohol

3.33

g

Net Carbs

3.75

g

Protein

6.2

g

12

%

Vitamin A

26.33

IU

1

%

Vitamin C

8.82

mg

11

%

Calcium

123.98

mg

12

%

Iron

0.96

mg

5

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-02T14:46:13-07:00December 17th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: teacakes, cookies, snickerdoodle, cookie, keto cookies, Chef Taffy Elrod|0 Comments

Creamy Mocha Panna Cotta
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Creamy Mocha Panna Cotta

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Creamy Mocha Panna Cotta

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Creamy Mocha Panna Cotta

Panna cotta is a creamy dessert that feels elegant and luxurious but is easy to make. The chocolate almond milk enhances this recipe, but plain almond milk works just as well. Chocolate stevia is another way to add more chocolate flavor.

Prep Time20

Chilling Time8

Total Time8 20

Course: Desserts

Keyword: Chef Taffiny Elrod, Mocha

Keto Chow Flavor: Mocha

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 352.1kcal

Author: Taffiny Elrod

Ingredients

1 cup cold unsweetened, chocolate almond milk
2 tsp gelatin powder
1 tsp espresso powder
1 scoop Mocha Keto Chow
1 1/2 cups heavy cream
4-5 drops liquid stevia, optional

Instructions

Lightly oil four 6-ounce teacups, dessert glasses or ramekins coconut oil cooking spray works well for this.
Place the cold almond milk in a small saucepan and sprinkle gelatin over the surface. Let the gelatin sit on the cold milk until it has softened or “bloomed”, about two minutes.
Heat the milk over low heat, stirring until all the gelatin has dissolved. The milk should be just below a simmer. Don’t allow the mixture to boil. Cool the mixture slightly.
Place the mocha keto chow and espresso powder in a large mixing bowl. Whisk in the warm milk, stirring until the keto chow and espresso are completely dissolved.
Whisk in the heavy cream, and the stevia if you are using it. You can taste the mix and adjust the sweetness to your liking.
Divide the mixture between the prepared cups, cover with plastic wrap and chill overnight.
When they are set the panna cotta can be served as is or gently loosened from their cups, turned out onto small dishes, and garnished with whipped cream, chocolate curls, or fresh berries.

Nutrition Facts

Creamy Mocha Panna Cotta

Serving Size

1 serving

Amount per Serving

Calories

352.1

% Daily Value*

Fat

33.3

g

51

%

Saturated Fat

20.8

g

130

%

Trans Fat

1.1

g

Polyunsaturated Fat

1.6

g

Monounsaturated Fat

8.65

g

Cholesterol

103.9

mg

35

%

Sodium

277.5

mg

12

%

Potassium

552.01

mg

16

%

Carbohydrates

5.5

g

2

%

Fiber

0.5

g

2

%

Sugar

2.9

g

3

%

Sugar Alcohol

1.43

g

Net Carbs

3.54

g

Protein

10.7

g

21

%

Vitamin A

1436.97

IU

29

%

Vitamin C

0.54

mg

1

%

Calcium

354.54

mg

35

%

Iron

1.15

mg

6

%

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

Nutrition

Photos by Sarah DeYoung
www.sarahdeyoung.com

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By Taffiny Elrod|2021-02-08T10:19:43-07:00December 14th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: chef taffiny Elrod, keto dessert, mocha keto chow, Creamy Mocha Panna Cotta, Mocha|2 Comments

Orange Cream Gummies
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Orange Cream Gummies

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Orange Cream Gummies

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1 from 1 vote

Orange Cream Gummies

Sweet, citrusy, and creamy, these gummies are easy to make and a lot of fun to keep on hand for kids and grown-ups alike. Use orange flavored stevia drops for extra orange kick.

Prep Time15

Cook Time4

Total Time4 15

Course: Desserts, Snacks

Keyword: Chef Taffiny Elrod, Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Chef Taffiny Elrod

Servings: gummies

Calories: 18.6kcal

Author: Taffiny Elrod

Ingredients

1 1/4 cups cold water
3 tbsp unflavored gelatin powder
1 scoop Orange Cream Keto Chow
1/2 cup heavy cream
2-3 drops liquid stevia (optional)

Instructions

Place the cold water in a small saucepan and sprinkle the gelatin over the surface.
Allow the gelatin to soften for a minute or two.
Place the pan over medium-low heat and heat while stirring until all the gelatin has dissolved and the mixture is hot but not boiling, about 190-200 degrees.
Allow the gelatin mixture to cool slightly, blend in the keto chow, heavy cream and stevia if you are using it.
Pour or ladle the mixture into lightly oiled silicone molds or candy trays.
Refrigerate at least four hours to overnight.
Remove the gummies from the molds and store in an airtight container, in the refrigerator for up to a week.

Nutrition Facts

Orange Cream Gummies

Serving Size

18.6 gummie

Amount per Serving

Calories

18.6

% Daily Value*

Fat

1.4

g

2

%

Saturated Fat

0.9

g

6

%

Polyunsaturated Fat

0.6

g

Monounsaturated Fat

0.34

g

Cholesterol

4.8

mg

2

%

Sodium

29.6

mg

1

%

Potassium

53.14

mg

2

%

Carbohydrates

0.3

g

0

%

Fiber

0.2

g

1

%

Sugar

0.1

g

0

%

Net Carbs

0.12

g

Protein

1.5

g

3

%

Vitamin A

54.67

IU

1

%

Vitamin C

0.02

mg

0

%

Calcium

24.97

mg

2

%

Iron

0.06

mg

0

%

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

Nutrition

Sarah DeYoung
www.sarahdeyoung.com

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By Taffiny Elrod|2021-02-08T10:20:53-07:00December 14th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: orange, chef taffiny Elrod, Orange Cream Gummies, keto gummies, Orange Keto Chow|1 Comment

Cinnamon Almond Coffee Cake
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Cinnamon Almond Coffee Cake

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Cinnamon Almond Coffee Cake

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Cinnamon Almond Coffee Cake

Layers of cinnamon and toasted almonds, and a buttery glaze make this a lovely cake for gifting to friends and neighbors or dressing up a brunch spread. And of course, a slice is wonderful with a cup of coffee.

Prep Time30

Cook Time50

Total Time1 20

Course: Breakfast, Desserts

Keyword: Chef Taffiny Elrod, Eggnog

Keto Chow Flavor: Eggnog

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 168kcal

Author: Taffiny Elrod

Ingredients

2 tsp ground cinnamon
1/2 cup + 2 tbsp granulated erythritol, divided
1 cup almond flour
1/2 cup coconut flour
1 serving Eggnog Keto Chow
2 tsp baking powder
1/4 tsp salt
1 large egg
1 cup unsweetened almond milk
1/4 cup avocado oil
1 tsp pure vanilla extract
1/4 cup toasted, slivered almonds

For the Glaze

1/4 cup powdered erythritol
2 tbsp butter, melted
2 tsp unsweetened almond milk
1/2 tsp pure vanilla extract

Instructions

Butter an 8 x 4 inch glass loaf pan and preheat the oven to 350F.
In a small bowl stir together the cinnamon and two tablespoons of the erythritol and set aside.
In a large mixing bowl combine the remaining half cup erythritol, almond flour, coconut flour, keto chow, baking powder, and salt.
In a separate bowl whisk together the egg, almond milk, avocado oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together.
Spread half the batter into the bottom of the prepared loaf pan.
Sprinkle half the cinnamon-erythritol mix over the batter in the pan, then sprinkle half of the almonds over that. Cover with the remainder of the batter, smoothing it into place.
Sprinkle the remaining cinnamon-erythritol blend and almonds over the top of the cake.
Bake in the preheated oven for approximately 50 minutes, until a knife inserted in the center comes out clean.
To make the glaze mix the powdered erythritol, melted butter, almond milk, and vanilla extract together in a small bowl until there are no lumps.
While the cake is still warm spread the glaze over the top allowing it to drizzle down the edges of the cake. The glaze will set as the cake continues to cool.
Slice and serve warm or at room temperature with your favorite hot drink.

Nutrition Facts

Cinnamon Almond Coffee Cake

Serving Size

1 serving

Amount per Serving

Calories

168

% Daily Value*

Fat

13.8

g

21

%

Saturated Fat

3

g

19

%

Trans Fat

0.1

g

Polyunsaturated Fat

2.23

g

Monounsaturated Fat

7.81

g

Cholesterol

22.1

mg

7

%

Sodium

243.7

mg

11

%

Potassium

262.79

mg

8

%

Carbohydrates

32.4

g

11

%

Fiber

3.8

g

16

%

Sugar

1.2

g

1

%

Sugar Alcohol

25.93

g

Net Carbs

2.7

g

Protein

5.9

g

12

%

Vitamin A

101.77

IU

2

%

Vitamin C

11.41

mg

14

%

Calcium

177.48

mg

18

%

Iron

0.83

mg

5

%

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

Nutrition

Photos by Sarah DeYoung
www.sarahdeyoung.com

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By Taffiny Elrod|2021-02-02T13:06:40-07:00December 14th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Eggnog, coffee cake, keto cake, chef taffiny Elrod, Cinnamon Almond Coffee Cake|0 Comments

Lemon Crinkle Cookies
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Lemon Crinkle Cookies

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Lemon Crinkle Cookies

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Lemon Crinkle Cookies

Prep Time10

Cook Time12

Total Time22

Course: Desserts

Keyword: Amanda Balle, lemon meringue keto chow

Keto Chow Flavor: Lemon Meringue

Recipe Creator: Amanda Balle

Servings: cookies

Calories: 107.7kcal

Author: Lori Allred

Ingredients

1/4 cup butter
2 large eggs
1 tsp lemon extract
1/4 cup confectioners erythritol
1 scoop Lemon Meringue Keto Chow
1 tsp baking powder
1/2 cup almond flour

Lemon Glaze

1 tsp lemon juice
1 tbsp heavy whipping cream
1 1/2 tbsp powdered erythritol

Instructions

Preheat the oven to 350 degrees.
Add all ingredients to a food processor and blend until combined. Scoop onto a greased cookie sheet.
Bake at 350 degrees for 10-12 minutes.
Dust or glaze cookies.
Let cool for five minutes and dust with powdered erythritol.
To make the glaze, mix everything together with a fork and drizzle on cookies once they are completely cooled.

Nutrition Facts

Lemon Crinkle Cookies

Serving Size

1 cookie

Amount per Serving

Calories

107.7

% Daily Value*

Fat

9.1

g

14

%

Trans Fat

0.2

g

Polyunsaturated Fat

1.02

g

Monounsaturated Fat

3.52

g

Cholesterol

52.4

mg

17

%

Sodium

183

mg

8

%

Potassium

211.8

mg

6

%

Carbohydrates

10.5

g

4

%

Fiber

1.3

g

5

%

Sugar

0.6

g

1

%

Sugar Alcohol

8.27

g

Net Carbs

0.92

g

Protein

5.1

g

10

%

Vitamin A

316.23

IU

6

%

Vitamin C

12.01

mg

15

%

Calcium

122.58

mg

12

%

Iron

38.32

mg

213

%

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

Nutrition

Photos by Sarah DeYoung

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By Lori Allred|2021-02-01T08:47:01-07:00December 13th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto cookies, amanda balle, lemon meringue, lemon cookies|0 Comments

Caramel Apple Cupcakes
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Caramel Apple Cupcakes

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Caramel Apple Cupcakes

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Caramel Apple Cupcakes

Apple Spice cupcakes studded with roasted chayote that tastes like apple, are decorated with spiced cream cheese frosting and homemade caramel sauce. These are a real showstopper and a special treat for a holiday or birthday. There are a few different steps to creating these cupcakes, but they are well worth it. You can prepare the chayote and the caramel sauce in advance and assemble them whenever you are ready.

Prep Time2

Cook Time1

Total Time3

Course: Desserts

Keyword: Apple Pie, Chef Taffiny Elrod

Keto Chow Flavor: Apple Pie

Recipe Creator: Chef Taffiny Elrod

Servings: cupcakes

Calories: 439.8kcal

Author: Taffiny Elrod

Ingredients

Allulose Caramel Sauce

1/4 cup (2 ounces) butter
3/4 cup (5 ounces) granulated allulose
1/4 cup (2 fluid ounces) heavy cream

Chayote "Apple"

1 chayote squash (about 8 ounces)
1 tbsp brown sugar style granulated sweetener
1/2 tsp pure vanilla extract
1/2 tsp apple cider vinegar
1/2 tsp ground cinnamon

Apple Spice Cream Cheese Frosting

1/2 cup (4 ounces) cream cheese
1/4 cup (2 fluide ounces) heavy cream plus extra for thinning the frosting if needed
1 scoop Apple Pie Keto Chow
2 tsp pure vanilla extract
1 tsp ground cinnamon
1 cup butter, cut into chucks
1 cup powdered erythritol

Apple Spice Cupcakes

1 1/2 cups almond flour
1/3 cup coconut flour
1 scoop Apple Pie Keto Chow
1 tsp ground cinnamon
1 1/2 tsp baking powder
1/4 tsp salt
1 stick butter, softened
1 cup brown sugar style sweetener
2 large eggs
3/4 cup unsweetened almond milk
1 tsp pure vanilla extract
1/2 cup roasted chayote "apple"

Instructions

Allulose Caramel Sauce

Place the butter and the allulose in a non-stick skillet or small saucepan over medium-low heat and cook stirring occasionally until they melt together and begin to turn golden. Cook until it is golden brown and looks smooth and glossy.
While that is cooking bring the heavy cream to a simmer in another pan and set aside. When the caramel is golden-brown and smooth remove it from the heat and very carefully stir in the warm cream a little at a time.
When all the cream is mixed in place it back over the heat and cook for about another five minutes.
Allow the caramel to cool for a few minutes before transferring it to a container. It will keep in an airtight container in the refrigerator for up to a week.

Chayote "Apple"

Peel the chayote, remove the pit, and cut into small dice.
Toss the chayote with the sweetener, vanilla, apple cider vinegar, and cinnamon.
Place on a baking sheet lined with parchment paper and bake at 350 degrees for about 40 minutes, rotating the tray and stirring the chayote halfway through cooking, until the pieces are starting to get tender.
Remove from the oven and allow to cool completely. This should yield about 1/2 cup cooked chayote.

Apple Spice Cream Cheese Frosting

Whip the cream cheese in a large mixing bowl with an electric mixer until it is soft and looks whipped.
Add the heavy cream, keto chow, cinnamon and vanilla and beat until everything is thoroughly combined, scraping down the sides of the bowl with a rubber spatula as needed.
With the mixer running on low speed add the butter a couple chunks at a time and whip it until it is light, fluffy and has increased in volume.
Stop the mixer and add the powdered erythritol, start beating on the lowest speed, then increase speed, and whip until all the powdered swerve is combined and the frosting is light and creamy.
Cover and chill.

Apple Spice Cupcakes

Line a 12-cup muffin tin with paper cupcake liners
Set a rack in the middle of the oven and preheat to 350 F
Whisk together the almond flour, coconut flour, keto chow, cinnamon, baking powder, and salt in a medium mixing bowl and set aside
In a large mixing bowl with an electric mixer, beat the butter with the swerve until light and fluffy, then add the eggs one at a time beating after each addition.
Add the dry ingredients and mix them on low speed.
Add the almond milk and vanilla and mix them in, then raise the speed to medium and mix until everything is fully combined. The batter will be thick.
Fold the prepared chayote squash and scoop the batter into the prepared muffin tin.
Bake in the preheated oven until the cupcakes are brown around the edges and set in the middle 25-30 minutes. They will fall slightly in the center.

Assemble the cupcakes:

Pipe the cream cheese frosting in a circle on the cupcake, building it up slightly higher around the edges to create a slight well in the center to hold the caramel sauce. If the caramel sauce is too thick to work with, it can be heated for a few seconds in the microwave or by placing the container into a bowl of warm water until it is soft enough to flow. Spoon or pipe it into the well in the center of each frosted cupcake.
The frosting and caramel will set as they chill.
The frosted cupcakes can be stored in an airtight container in the refrigerator for up to three days.

Nutrition Facts

Caramel Apple Cupcakes

Serving Size

1 cupcake

Amount per Serving

Calories

439.8

% Daily Value*

Fat

42.3

g

65

%

Saturated Fat

22.5

g

141

%

Trans Fat

1.3

g

Polyunsaturated Fat

3.15

g

Monounsaturated Fat

13.6

g

Cholesterol

125

mg

42

%

Sodium

556.8

mg

24

%

Potassium

440.39

mg

13

%

Carbohydrates

60.6

g

20

%

Fiber

4

g

17

%

Sugar

16.3

g

18

%

Sugar Alcohol

53.02

g

Net Carbs

3.61

g

Protein

10.1

g

20

%

Vitamin A

1156.48

IU

23

%

Vitamin C

20.61

mg

25

%

Calcium

250.12

mg

25

%

Iron

1.16

mg

6

%

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

Nutrition

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By Taffiny Elrod|2021-02-01T13:39:57-07:00December 10th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: chef taffiny Elrod, keto cupcakes, apple pie keto chow, Chef Taffy, Apple, Caramel Apple Cupcakes|0 Comments

Apple Pie Spice Snickerdoodles
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Apple Pie Spice Snickerdoodles

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Apple Pie Spice Snickerdoodles

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4 from 1 vote

Apple Pie Spice Snickerdoodles

Two fall favorites in one fun cookie. They’re apple, spice, and everything nice.

Prep Time20

Cook Time15

CHILL1

Total Time1 35

Course: Desserts

Keyword: Apple Pie, Chef Taffiny Elrod

Keto Chow Flavor: Apple Pie

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 89.6kcal

Author: Taffiny Elrod

Ingredients

1 scoop Apple Pie Keto Chow
1/4 cup coconut flour
1/2 tsp baking soda
1/2 tsp cream of tartar
4 oz (1 stick) butter softened
2 oz cream cheese softened
1/4 cup granulated erythritol
1/4 cup brown sugar style erythritol
1 tsp vanilla extract
2 large eggs
3 tbsp granulated erythritol
1 tsp apple pie spice
1 tsp ground cinnamon

Instructions

In a large mixing bowl cream butter and cream cheese with an electric mixer, whipping until light and fluffy.
Add the granulated and brown erythritols and beat until well combined, add the vanilla extract and mix, then add the eggs one at a time, beating after each addition, scraping down the bowl with a spatula to ensure everything is incorporated.
Add the dry ingredients to the bowl and mix until a slightly sticky dough has formed. Cover with plastic and chill for approximately 1 hour.
When ready to make the cookies preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
Mix three tablespoons erythritol with apple pie spice and cinnamon in a small bowl.
Scoop approximately two tablespoons of dough – I used a #40 ice cream scoop - and roll into a ball, then place it in the erythritol-spice mixture and roll to coat well.
Place on a prepared cookie sheet and flatten slightly, continue with the rest of the dough placing eight cookies on each tray.
Bake in the preheated oven 13-15 minutes until the edges are firm and the tops are slightly puffed.
Allow the cookies to cool at least ten minutes before removing them from the tray. Cool completely and store in an airtight container for up to three days.

Nutrition Facts

Apple Pie Spice Snickerdoodles

Serving Size

1 cookie

Amount per Serving

Calories

89.6

% Daily Value*

Fat

7.9

g

12

%

Saturated Fat

4.8

g

30

%

Trans Fat

0.3

g

Polyunsaturated Fat

0.36

g

Monounsaturated Fat

2.06

g

Cholesterol

42.9

mg

14

%

Sodium

174

mg

8

%

Potassium

136.18

mg

4

%

Carbohydrates

11.2

g

4

%

Fiber

1.1

g

5

%

Sugar

0.4

g

0

%

Sugar Alcohol

9.34

g

Net Carbs

0.83

g

Protein

3

g

6

%

Vitamin A

262.19

IU

5

%

Vitamin C

7.51

mg

9

%

Calcium

55.76

mg

6

%

Iron

0.26

mg

1

%

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

Nutrition

Photography by Sarah DeYoung

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By Taffiny Elrod|2021-02-01T13:42:10-07:00December 10th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto recipe, keto cookies, Chef Taffy Elrod, apple pie keto chow, apple keto chow, snickerdoodle cookies|1 Comment

Apple-Cheddar Sausage Rolls
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Apple-Cheddar Sausage Rolls

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Apple-Cheddar Sausage Rolls

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Apple-Cheddar Sausage Rolls

A little sweet, a little savory, the classic combination of apple, cheddar and sage sausage makes a wonderful holiday breakfast or brunch. They can be assembled the night before and then just popped in the oven before the meal.

Prep Time1

Cook Time25

Total Time1 25

Course: Main Dish

Keyword: Apple Pie, Chef Taffiny Elrod

Keto Chow Flavor: Apple Pie

Recipe Creator: Chef Taffiny Elrod

Servings: rolls

Calories: 319.4kcal

Author: Taffiny Elrod

Ingredients

2 scoop (3.2 ounces) Apple Pie Keto Chow
3/4 cup (3 ounces) almond flour
1 stick (4 ounces) unsalted butter, cubed
2 large egg whites
1 tbsp cold water
4 ounces shredded cheddar cheese
8 links cooked breakfast sausage

Instructions

Mix the keto chow with the almond flour in a large mixing bowl.
Cut the butter into the flour with a pastry cutter or fork until it resembles coarse sand with an occasional pebble.
Add the egg whites and cold water and mix until it can be formed into a ball. Knead by hand until it is smooth, shape into a ball and wrap tightly in plastic, refrigerate at least 30 minutes.
Preheat the oven to 350 and line a large baking tray with parchment paper or tin foil.
Split the dough into two equal pieces, roll one piece between two pieces of parchment paper to a 6-inch by 10-inch rectangle, the dough should be about 1/4 inch thick. Cut the dough into four equal rectangles. *The dough needs to be ¼-inch thick to hold its shape and this is more important than the size of the rectangle.
Sprinkle half an ounce of the cheddar cheese in the center of one rectangle, diagonally from corner to corner, then lay a sausage over the cheese. Wrap the short sides of the dough over the sausage and cheese and press to seal them together. Place the wrapped sausage on the prepared tray and continue with the remainder of the rectangles to make three more. Roll out the second piece of dough and repeat with the rest of the cheese and sausage.
Bake rolls for 25 minutes until they are golden brown, and crisp on the bottom. Serve hot.

Notes

NOTE: For pork breakfast sausages, I made a ¼” thick rectangle approximately 13-inches by 8-inches using all the dough and cut it into 8 equal rectangles.

Dough was frozen after cutting for 5 minutes, then cheese sprinkled, sausage placed, then rolled.

After all 8 were made, rolls were frozen for 20 minutes to help them keep their shape, then immediately placed in the oven.

Nutrition Facts

Apple-Cheddar Sausage Rolls

Serving Size

1 g

Amount per Serving

Calories

319.4

% Daily Value*

Fat

26.1

g

40

%

Saturated Fat

11.8

g

74

%

Trans Fat

0.6

g

Polyunsaturated Fat

1.9

g

Monounsaturated Fat

7.85

g

Cholesterol

67.5

mg

23

%

Sodium

554.7

mg

24

%

Potassium

490.29

mg

14

%

Carbohydrates

4.5

g

2

%

Fiber

2.6

g

11

%

Sugar

0.79

g

1

%

Sugar Alcohol

0.03

g

Net Carbs

1.89

g

Protein

19.1

g

38

%

Vitamin A

581.33

IU

12

%

Vitamin C

30

mg

36

%

Calcium

313.83

mg

31

%

Iron

1.13

mg

6

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-01T13:45:49-07:00December 10th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Chef Taffy, keto recipe, apple pie, apple pie keto chow|0 Comments

Chocolate Mint Parfaits
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Chocolate Mint Parfaits

Recipes, Keto Chow Recipes

Chocolate Mint Parfaits

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Chocolate Mint Parfaits

A make ahead dessert that is ready to serve at a moment’s notice, parfaits are always good to have on the roster. These parfaits are made with fluffy mint mousse and rich chocolate cream cheese pudding that is sure to please the chocolate mint lovers among you.

Prep Time10

CHILL TIME2

Total Time2 10

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate Mint

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 677.3kcal

Author: Taffiny Elrod

Ingredients

1 scoop Chocolate Mint Keto Chow
2 1/4 cups heavy cream cold
4 tbsp powdered erythritol divided
1/4 tsp peppermint extract
4 ounces cream cheese softened
3 ounces sugar-free, dark chocolate
1 tbsp cocoa powder

Instructions

Pour heavy cream into the bowl of an electric mixer and beat with whip attachment until soft peaks form. Remove one third of the whipped cream and set aside for the chocolate pudding.
Sprinkle the keto chow, two tablespoons of the erythritol, and the mint extract over the remaining cream and continue to whip until it has thickened and doubled in volume. Place in the fridge while you make the chocolate pudding.
Put the chocolate in a microwave safe bowl and microwave in 10 second bursts until the chocolate is melted and can be stirred completely smooth.
In a large mixing bowl whip the cream cheese until it is light and fluffy.
Add the remaining sweetener and the cocoa powder and beat into the cream cheese.
Mix the melted chocolate into the cream cheese mixture, then gently fold in the reserved whipped cream.
To assemble the parfaits, divide half the chocolate pudding between four dishes, smoothing into a level layer.
Next, divide half of the mint mousse among the four dishes, smoothing into another level layer.
Repeat with the remaining chocolate pudding and mint mousse so each dish has four alternating layers.
Cover and chill for at least two hours before serving.
Serve garnished with more whipped cream, chocolate chips, and a sprig of mint if desired.

Nutrition Facts

Chocolate Mint Parfaits

Serving Size

1 serving

Amount per Serving

Calories

677.3

% Daily Value*

Fat

64.8

g

100

%

Saturated Fat

40.9

g

256

%

Trans Fat

2

g

Polyunsaturated Fat

2.52

g

Monounsaturated Fat

14.71

g

Cholesterol

182.9

mg

61

%

Sodium

338.4

mg

15

%

Potassium

700.83

mg

20

%

Carbohydrates

35.4

g

12

%

Fiber

9.1

g

38

%

Sugar

5

g

6

%

Sugar Alcohol

19.25

g

Net Carbs

7.07

g

Protein

13.7

g

27

%

Vitamin A

2340.68

IU

47

%

Vitamin C

34.97

mg

42

%

Calcium

313.28

mg

31

%

Iron

1.17

mg

7

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-08T10:11:06-07:00December 3rd, 2020|Categories: Recipes, Keto Chow Recipes|Tags: chocolate mint, keto treat, chocolate mint keto chow, Chef Taffy Elrod, Chocolate Mint Parfaits|0 Comments