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Rolled Biscuits

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Side Dish, Snacks

Keyword: Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Keto Chow Community Recipe

Servings: biscuits

Author: Holly Larrabee

Ingredients

9 oz almond flour
2 scoops/packets Savory Chicken Soup Keto Chow
2 teaspoons baking soda
2 teaspoons konjac flour
4 oz melted butter
4 medium eggs room temperature

Instructions

Preheat the oven to 400 degrees. Melt butter and set aside to cool slightly.
Mix all dry ingredients and make a well in the center.
In a separate bowl, whip eggs and butter.
Add wet ingredients to the well in the dry ingredients and mix quickly until smooth.
Roll out to ¾ inch thick, cut into biscuits, and place onto a baking sheet. Cover with foil.
Bake at 400 degrees for 10 minutes covered with foil. Remove foil and bake for an additional 10-12 minutes until golden.

Photos by Sarah DeYoung

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By Shanelle Sorensen|2021-02-03T10:10:57-07:00August 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Savory Chicken Soup, biscuits, holly larrabee, savory recipe, side|3 Comments

Holiday Recipe Challenge: Joe Stauffer’s Chocolate Cream Pie
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Holiday Recipe Challenge: Joe Stauffer’s Chocolate Cream Pie

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Holiday Recipe Challenge: Joe Stauffer’s Chocolate Cream Pie

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5 from 1 vote

Chocolate Cream Pie

Decadent, yet rich chocolate cream dessert. This recipe from Joe Stauffer at 2 Krazy Ketos is a cross between a no bake cream cheese and chocolate mousse.

Prep Time15

Cook Time12

Cooling Time1

Total Time1 27

Course: Desserts

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Joe Stauffer

Servings:

Calories: 348.88kcal

Video

Author: Joe Stauffer

Ingredients

Pie Crust - Enough dough for 2 shallow dish pie pans or one deep dish pie.

1 cup coconut flour
1/2 tsp xanthan gum
2 tbsp powdered erythritol
2 large eggs
1/2 tsp vanilla extract
8 tbsp cold butter

Filling

1 cup heavy whipping cream
8 oz cream cheese
8 oz mascarpone cheese
1 serving Chocolate Keto Chow (or 1 scoop)
1/4 cup allulose
1 tsp liquid stevia
1/2 cup unsweetened almond milk

Instructions

Pie Crust

Combine coconut flour, xanthan gum, and erythritol into a bowl
Add eggs and vanilla extract and mix well.
Cut butter into small pieces and add to pie mixture; blend until smooth. You want the butter to be well mixed in; the crust mixture should not be chunky from the butter.
Wrap in plastic and chill in fridge for at least 1-2 hours.
Preheat oven to 350 degrees. Using parchment paper top and bottom, roll out the crust with a rolling pin to an approximately 12" circle.
Remove top parchment paper and place into a well-grease 9" standard depth pie pan and poke holes in the bottom with a fork. Cut any excess crust from around the edges and use excess to fix any cracks that may have occurred while placing the crust into the dish.
Bake in oven at 350 degrees until crust begins to brown, about 10 minutes.

Chocolate Filling

In a bowl, whip heavy cream until it forms stiff peaks. It should double in size so that you have 2 cups. Place in the fridge while you work on the next step.
Combine cream cheese and mascarpone cheese until well blended.
Add in Chocolate Keto Chow, allulose, stevia, and almond milk. Mix until smooth.
Gently fold whipped cream into the cream cheese mixture and blend until smooth.
For assembly, take the chilled pie crust and fill with chocolate cream filling.
Gently shave a small piece of dark chocolate across the top.
Place in freezer to chill so that it's easier to slice.

Notes

This recipe will work with any sweet flavor of Keto Chow.

To make it easier to slice, place the finished pie in the freezer.

Pie crust recipe video at https://youtu.be/7fPCVwuVooc

Nutrition Facts

Chocolate Cream Pie

Serving Size

107 grams

Amount per Serving

Calories

348.88

% Daily Value*

Fat

32.53

g

50

%

Saturated Fat

19.55

g

122

%

Trans Fat

0.78

g

Polyunsaturated Fat

1.02

g

Monounsaturated Fat

6.12

g

Cholesterol

117.54

mg

39

%

Sodium

185.04

mg

8

%

Potassium

248.67

mg

7

%

Carbohydrates

15.12

g

5

%

Fiber

3.98

g

17

%

Sugar

6.87

g

8

%

Sugar Alcohol

7.23

g

Net Carbs

3.91

g

Protein

7.85

g

16

%

Vitamin A

1155.44

IU

23

%

Vitamin C

10.12

mg

12

%

Calcium

145.69

mg

15

%

Iron

0.59

mg

3

%

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

Nutrition

Photos by Sarah DeYoung

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By Shanelle Sorensen|2021-02-03T09:50:40-07:00August 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: cream, Pie, Chocolate, 2 Krazy Ketos, Joe Stauffer, keto pie|0 Comments

Spumoni Bombe
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Spumoni Bombe

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Spumoni Bombe

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Spumoni Bombe

Spumoni is such a classic frozen, summer treat, a combination of chocolate, pistachio, and cherry ice-creams studded with candied fruit and nuts. This version uses Keto Chow’s Raspberry Cheesecake flavor for the sweet berry layer instead of cherry. The unmolded bombe looks very impressive, with its festive layers of color, but you can layer the mixture in individual serving bowls, or popsicle molds for a more casual presentation. You can also layer it in a loaf pan for easier slicing and storage.

Prep Time30

Freeze time8

Total Time8 30

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate, pistachio, Raspberry Cheesecake

Keto Chow Flavor: Chocolate, Pistachio, Raspberry Cheesecake

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 203.24kcal

Author: Chef Taffiny Elrod

Ingredients

3 cups heavy cream divided
1 cup unsweetened almond milk divided
1/4 cup allulose
1 serving Chocolate Keto Chow (or 1 scoop)
1 tablespoon cocoa powder
1/4 cup slivered almonds
1 serving Raspberry Cheesecake Keto Chow (or 1 scoop)
1/2 cup fresh raspberries
1 serving Pistachio Keto Chow (or 1 scoop)
1/4 cup chopped pistachios

Instructions

Line a 2 1/2-quart to 3-quart freezer safe bowl with plastic wrap. A clear bowl is ideal as it will allow you to see the layers as you build the bombe. Overlap as many pieces of plastic wrap as you need to make sure the entire inside of the bowl is covered, leaving a couple inches overhang outside the bowl, this will help you remove the bombe when it’s frozen. Make sure the plastic wrap is pressed into the bowl completely. Any air pockets will mar the shape of your bombe.
In a large mixing bowl, whip two cups of the heavy cream with the powdered allulose until stiff peaks form. Place in the refrigerator to chill.
In a medium mixing bowl, beat together the Chocolate Keto Chow, 1/3 cup almond milk, 1/3 cup heavy cream, and the cocoa powder until well mixed. Fold in one third of the prepared, whipped cream, then fold in the almonds.
Spread the chocolate mixture in the bottom of the bowl, keeping the edges as neat as possible. Place the bowl in the freezer while you make the next layer.
In a medium bowl, beat together the Raspberry Cheesecake Keto Chow, 1/3 cup almond milk, and 1/3 cup heavy cream, then fold in one third of the prepared whipped cream and then the raspberries.
Spread the raspberry layer evenly over the chocolate layer, making a clear line around the edges of the bowl and return it to the freezer while you work on the final layer.
In a medium bowl, blend the Pistachio Keto Chow, the remaining 1/3 almond milk, and 1/3 heavy cream. Fold in the remaining third of the whipped cream, and then fold in the pistachios.
Spread the pistachio layer over the raspberry layer as evenly as possible.
Cover the bowl tightly with plastic wrap and return to the freezer. Freeze overnight.
To unmold the bombe, fill a larger bowl with hot water and carefully dip the frozen bowl in for a few seconds at a time, until you can pull the plastic wrap loose from the inside of the bowl. Gently lift the bombe by the overhanging pieces of plastic wrap, to make sure it is free, then place a plate over the bowl and invert the whole thing so the bombe releases onto the plate. Carefully pull off the plastic wrap.
Allow to sit at room temperature for five to ten minutes before slicing into servings.
Store any remaining servings in the freezer, in an airtight container for up to a month.

Notes

You can use a silicone cake deep cake pan instead of a plastic wrapped bowl, and remove the bombe by turning the silicone pan upside down and pulling up the sides. No need to place in hot water for removal this way.

Do not let each layer freeze solid before adding the next layer or the layers will separate when slicing for serving.

Nutrition Facts

Spumoni Bombe

Serving Size

80 grams

Amount per Serving

Calories

203.24

% Daily Value*

Fat

18.36

g

28

%

Saturated Fat

10.53

g

66

%

Trans Fat

0.55

g

Polyunsaturated Fat

1.25

g

Monounsaturated Fat

5.24

g

Cholesterol

52.68

mg

18

%

Sodium

183.01

mg

8

%

Potassium

399.7

mg

11

%

Carbohydrates

7.82

g

3

%

Fiber

2

g

8

%

Sugar

5.27

g

6

%

Sugar Alcohol

3.55

g

Net Carbs

2.28

g

Protein

7.17

g

14

%

Vitamin A

836.06

IU

17

%

Vitamin C

23.88

mg

29

%

Calcium

205.58

mg

21

%

Iron

0.76

mg

4

%

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

Nutrition

Photos by Sarah DeYoung

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By Shanelle Sorensen|2021-02-01T15:31:36-07:00August 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto dessert, dessert recipe, pistachio, dessert, Chef Taffy Elrod, frozen, Chocolate, raspberry cheesecake, Taffiny Elrod, chef taffiny Elrod|4 Comments

Cheddar Jalapeno Biscuits
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Cheddar Jalapeno Biscuits

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Cheddar Jalapeno Biscuits

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Cheddar Jalapeno Biscuits

The pickled jalapenos in these biscuits deliver a little heat, and the bacon fat gives them a delicious hint of smoke. They are a perfect accompaniment to chili and make a wonderful vehicle for sausage and egg sandwiches or sloppy joes.

Prep Time20

Cook Time20

Total Time40

Course: Side Dish

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: large biscuits

Calories: 274.1kcal

Author: Taffiny Elrod

Ingredients

1 cup almond flour
1/4 cup coconut flour
1 scoop Savory Chicken Soup Keto Chow
1 1/2 tsp baking powder
1 tsp chili powder
2 large eggs at room temperature
1/2 cup heavy cream
1/4 cup melted bacon fat
1/2 cup shredded cheddar cheese
2 tbsp pickled jalapeños chopped

Instructions

Preheat the oven to 325 F
Line a sheet pan with parchment paper
Mix the almond flour, coconut flour, chicken soup keto chow, baking powder, and chili powder together in a large bowl.
In a separate bowl beat together the eggs, heavy cream, and bacon fat.
Mix the wet ingredients into the dry ingredients then fold in the cheese and jalapenos
Scoop eight biscuits - about 1/4 cup batter each - onto the prepared tray, spacing them evenly so they don’t run together.
If desired, sprinkle more cheese over them, and top each one with a slice of jalapeno.
Bake approximately 20 minutes, until the biscuits are golden around the edges and spring back when lightly touched in the center. For high altitude, add 5-7 extra minutes of baking time.
Serve warm.
Store leftovers in an airtight container, in the refrigerator, for up to three days.

Nutrition Facts

Cheddar Jalapeno Biscuits

Serving Size

1 biscuit

Amount per Serving

Calories

274.1

% Daily Value*

Fat

23.7

g

36

%

Saturated Fat

9

g

56

%

Trans Fat

0.3

g

Polyunsaturated Fat

3.02

g

Monounsaturated Fat

10.11

g

Cholesterol

78.7

mg

26

%

Sodium

369

mg

16

%

Potassium

354.64

mg

10

%

Carbohydrates

6.9

g

2

%

Fiber

3.7

g

15

%

Sugar

1.7

g

2

%

Sugar Alcohol

0.04

g

Net Carbs

3.17

g

Protein

10.4

g

21

%

Vitamin A

495.99

IU

10

%

Vitamin C

15.51

mg

19

%

Calcium

244.07

mg

24

%

Iron

1.18

mg

7

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-15T18:44:21-07:00August 14th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Cheddar Jalapeno Biscuits, chicken soup keto chow, biscuits, Chicken Savory Soup, Chef Taffy Elrod|0 Comments

Creamy Chicken, Spinach & Artichoke Portobello Pizzas
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Creamy Chicken, Spinach & Artichoke Portobello Pizzas

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Creamy Chicken, Spinach & Artichoke Portobello Pizzas

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Creamy Spinach Artichoke Portobello Mushrooms 13

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Creamy Chicken, Spinach & Artichoke Portobello Pizzas

A portobello mushroom cap makes a light and savory vehicle for the creamy chicken, spinach and artichoke sauce. Omit the cooked chicken and this is a perfect vegetarian entrée.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 268kcal

Author: Taffiny Elrod

Ingredients

4 large portobello mushrooms cleaned & stems removed
salt and pepper to taste
olive oil
2 tbsp unsalted butter
2 cloves of garlic minced
2 tsp Italian Seasoning
8 oz baby spinach washed and dried
1/2 cup canned or frozen artichoke hearts drained and chopped
4 oz cooked chicken shredded or diced
1/4 cup heavy cream
1/3 cup unsweetened almond milk
1 scoop Savory Chicken Soup Keto Chow
1/4 cup + 4 tsp grated parmesan cheese divided
2 tsp lemon juice
1/4 tsp ground black pepper
1/2 cup shredded mozzarella cheese

Instructions

Preheat the broiler and line a sheet pan with tin foil (parchment paper will burn and could catch fire under the broiler)
Season the mushrooms with salt and pepper, splash a little olive oil on the mushrooms
Place the mushrooms on the pan and broil until they begin to soften and release some juices, about ten minutes. Remove the mushrooms from the oven and set them aside while you make the sauce
Melt the butter in a large skillet, over medium heat when it’s beginning to bubble add the garlic and Italian seasoning
Cook the garlic until it is golden and fragrant
Add the spinach and cook, stirring until the spinach has all wilted and most of the water has cooked off.
Add the artichokes and chicken and heat through.
Mix the keto chow with the heavy cream, and milk stir it into the skillet
Stir until the mixture is heated through and everything is combined.
Stir in 1/4 cup parmesan cheese and lemon juice, taste the sauce and add salt and pepper if desired
Sprinkle one teaspoon of the reserved parmesan cheese on each mushroom and then top them with a quarter of the sauce – about a 1/2 cup each
Top each one with mozzarella cheese and return them to the broiler. Broil until the cheese is browned and they are heated through about ten more minutes.
Try serving them with a green salad for a delicious summer meal.

Nutrition Facts

Creamy Chicken, Spinach & Artichoke Portobello Pizzas

Serving Size

1 mushroom

Amount per Serving

Calories

268

% Daily Value*

Fat

16.4

g

25

%

Saturated Fat

9.9

g

62

%

Trans Fat

0.52

g

Polyunsaturated Fat

0.5

g

Monounsaturated Fat

4.5

g

Cholesterol

64

mg

21

%

Sodium

1245.2

mg

54

%

Potassium

880.2

mg

25

%

Carbohydrates

12.2

g

4

%

Fiber

5.44

g

23

%

Sugar

1.37

g

2

%

Sugar Alcohol

0.06

g

Net Carbs

6.69

g

Protein

21.6

g

43

%

Vitamin A

5936.38

IU

119

%

Vitamin C

50.19

mg

61

%

Calcium

397.67

mg

40

%

Iron

2.96

mg

16

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-03T10:13:29-07:00August 14th, 2020|Categories: Keto Chow Recipes, Recipes|Tags: Savory Chicken Soup, chicken soup, portobella pizzas, low carb recipes, Chef Taffy Elrod|0 Comments

Savory Chicken Pinwheels
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Savory Chicken Pinwheels

Recipes, Keto Chow Recipes

Savory Chicken Pinwheels

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Savory Chicken Pinwheels

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Keyword: Amanda Balle, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Amanda Balle, Sarah DeYoung

Servings: pinwheels

Calories: 390.6kcal

Author: Amanda

Ingredients

1/4 cup almond flour
1 scoop Savory Chicken Soup Keto Chow
1 tsp glucomannan powder
4 oz cream cheese cold
2 tbsp unsalted butter
8 oz lunch meat
4 slices cheese

Instructions

Put almond flour, keto chow, and glucomannan powder in a food processor and pulse a few times to mix. Add cream cheese and butter and blend until it creates a dough ball. This should be less than 1 minute.
Place dough onto a piece of parchment and put a piece of wax paper on top and roll out into a rectangle. You can use parchment on top but wax paper is see through. Remove top paper once dough is rolled out evenly to an 8x10 rectangle.
Add 8 oz of lunch meat over the dough, leaving a 1/2" edge of dough uncovered on the 10" side. Add cheese on top of the lunch meat.
Using the parchment paper, roll the dough long ways towards the ½” of uncovered dough. Keep using parchment to roll and pull away as you go so it doesn’t peel or crack the dough.
Slice into 16 pieces and place into silicone baking cups or silicone cupcake pan.
Bake at 400 degrees for 15-20 minutes.
Let cool on the pan for 10 minutes before serving.

Notes

*This dough is great to make calzones, savory pies or even crispy biscuits.

Nutrition Facts

Savory Chicken Pinwheels

Serving Size

1 pinwheel

Amount per Serving

Calories

390.6

% Daily Value*

Fat

29.3

g

45

%

Saturated Fat

14.6

g

91

%

Trans Fat

0.8

g

Cholesterol

97.7

mg

33

%

Sodium

1175.3

mg

51

%

Carbohydrates

7.2

g

2

%

Fiber

3.2

g

13

%

Sugar

2.5

g

3

%

Sugar Alcohol

0.03

g

Net Carbs

3.92

g

Protein

26.5

g

53

%

Vitamin A

803.63

IU

16

%

Vitamin C

30

mg

36

%

Calcium

383.37

mg

38

%

Iron

1.7

mg

9

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-03T10:14:59-07:00August 14th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Savory Chicken Soup, amanda balle, Pinwheels, ham and cheese|2 Comments

Snickerdoodle Granola
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Snickerdoodle Granola

Keto Chow Recipes, Recipes

Snickerdoodle Granola

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Snickerdoodle Granola

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snacks

Keyword: Amanda Balle, Snickerdoodle

Keto Chow Flavor: Snickerdoodle

Recipe Creator: Amanda Balle

Servings: servings

Calories: 209.9kcal

Author: Amanda Balle

Ingredients

1 cup pecans
1/2 cup walnuts
1 serving Snickerdoodle Keto Chow (or 1 scoop)
1/4 cup granulated erythritol
1 teaspoon cinnamon
1/4 cup super seed mix (chia seed, ground flax and hemp hearts)
1/4 cup sliced almonds
2 large egg whites

Instructions

Preheat the oven to 350 degrees.
In a food processor, pulse pecans and walnuts until they are still a little chunky.
Add erythritol, Keto Chow, and cinnamon and pulse again.
Take the blade out of the bowl and add in the rest of the ingredients and mix together with a fork.
Dump mixture onto a 9x13 pan or baking dish and mix together again with your hands. Press into the pan evenly. It helps to put wax paper over the top so it doesn’t stick to your hands.
Bake at 350 degrees for 20-25 minutes.
Let cool completely, it will harden more as it cools. Once it’s completely cooled, break it up with metal spatula or hands. If it’s still too soft after breaking up you can put it back in the oven for extra time. Remember not to bake it too long as it will crisp up more as it cools.

Nutrition Facts

Snickerdoodle Granola

Serving Size

45 grams

Amount per Serving

Calories

209.9

% Daily Value*

Fat

19.34

g

30

%

Saturated Fat

1.66

g

10

%

Polyunsaturated Fat

6.38

g

Monounsaturated Fat

8.83

g

Cholesterol

1.5

mg

1

%

Sodium

83.46

mg

4

%

Potassium

270.4

mg

8

%

Carbohydrates

10.74

g

4

%

Fiber

4.37

g

18

%

Sugar

1.02

g

1

%

Sugar Alcohol

4.73

g

Net Carbs

1.63

g

Protein

6.65

g

13

%

Vitamin A

95.39

IU

2

%

Vitamin C

11.66

mg

14

%

Calcium

104.09

mg

10

%

Iron

1.25

mg

7

%

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

Nutrition

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By Shanelle Sorensen|2021-02-08T10:29:04-07:00August 7th, 2020|Categories: Keto Chow Recipes, Recipes|Tags: snickerdoodle, amanda balle, granola|0 Comments

Snickerdoodle No Bake Granola Bars
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Snickerdoodle No Bake Granola Bars

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Snickerdoodle No Bake Granola Bars

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Snickerdoodle No-Bake Granola Bars

A delicious protein style granola bar that is easy to make. They are great to have on hand for quick, convenient meals, or snacks when you want something with a little crunch or just enough sweetness. They can be made completely nut-free by substituting seed butter for the almond butter and more seeds for the cashews. Once you’ve made them, you will want to experiment with different combinations of your favorite nuts, seeds and Keto Chow flavors.

Prep Time10

Chill Time2

Total Time2 10

Course: Breakfast, Snacks

Keyword: Snickerdoodle

Keto Chow Flavor: Snickerdoodle

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 171.78kcal

Author: Chef Taffy Elrod

Ingredients

1/4 cup unsweetened, shredded coconut
1/4 cup pumpkin seeds, chopped
1/4 cup sunflower seeds, chopped
1/4 cup cashews, chopped
1/4 cup chia seeds
1/2 cup unsweetened almond butter
1/4 cup sugar-free syrup or honey substitute
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 serving Snickerdoodle Keto Chow (or 1 scoop)

Instructions

Line an 8x8 square pan with two pieces of plastic wrap long enough to hang over the edges of the pan by a few inches. Lay one piece in the pan, then lay the second piece in the opposite direction so you have plastic wrap hanging over all four edges. Oil lightly and set aside.
In a medium mixing bowl combine coconut, pumpkin seeds, sunflower seeds, cashews, and chia seeds. Set aside.
In a large microwave safe bowl, combine the almond butter, syrup, and coconut oil.
Microwave on high for one minute, then carefully stir until everything is fully mixed.
Mix in the vanilla extract and the Keto Chow, the mixture will thicken as you stir.
Pour the dry seed mixture into the warm nut butter mixture and stir until the nuts and seeds are distributed evenly and everything is mixed. If the mixture is cool enough you can knead it by hand.
Press the mixture firmly into the prepared pan, using the bottom of a glass to smooth it into an even layer if necessary.
Take the plastic wrap hanging over the edges of the pan and fold it over the mixture. You can press down on the plastic wrap to even the bars more.
Place the pan in the refrigerator to chill for at least two hours.
When the bars have set, remove them from the pan by lifting the plastic wrap. Transfer them to a cutting board and remove the plastic wrap.
Cut them across into six pieces, then cut those six pieces in half vertically, so you have 12 bars.
To store them lay them flat in an airtight container with parchment or wax paper between the layers to keep them from sticking together. Store in the fridge or the freezer.

Nutrition Facts

Snickerdoodle No-Bake Granola Bars

Serving Size

29 grams

Amount per Serving

Calories

171.78

% Daily Value*

Fat

13.31

g

20

%

Saturated Fat

3.98

g

25

%

Trans Fat

0.01

g

Polyunsaturated Fat

2.21

g

Monounsaturated Fat

1.84

g

Cholesterol

1.5

mg

1

%

Sodium

81.46

mg

4

%

Potassium

276.01

mg

8

%

Carbohydrates

7.28

g

2

%

Fiber

4.44

g

19

%

Sugar

0.82

g

1

%

Sugar Alcohol

0.01

g

Net Carbs

2.84

g

Protein

7.16

g

14

%

Vitamin A

86.45

IU

2

%

Vitamin C

11.57

mg

14

%

Calcium

109.78

mg

11

%

Iron

1.62

mg

9

%

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

Nutrition

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By Shanelle Sorensen|2021-02-02T14:49:44-07:00August 7th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: snickerdoodle, bars, chef taffiny Elrod, granola|4 Comments

Snickerdoodle Blueberry Cobbler
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Snickerdoodle Blueberry Cobbler

Recipes, Keto Chow Recipes

Snickerdoodle Blueberry Cobbler

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5 from 2 votes

Snickerdoodle Blueberry Cobbler

This cobbler is a luxurious treat for special occasions, especially when made with blueberries at the height of the season. It is bursting with fruit flavor and topped with a light biscuit crust that absorbs all the delicious juices, so you don’t need any thickener for the filling. Try a piece of this cobbler warm with a scoop of vanilla ice cream and a cup of coffee for the ultimate summer brunch treat.

Prep Time20

Cook Time55

Total Time1 15

Course: Desserts

Keyword: Snickerdoodle

Keto Chow Flavor: Snickerdoodle

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 115.33kcal

Author: Chef Taffy Elrod

Ingredients

4 cups fresh blueberries 1 1/2 pints
1/2 cup granulated brown-sugar style sweetener, divided
1/8 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup almond flour
1/4 cup coconut flour
1 serving Snickerdoodle Keto Chow (or 1 scoop)
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 large eggs
1/4 cup sour cream
1/4 cup melted butter

Instructions

Butter a 9” deep-dish, glass pie plate or oven safe skillet. Preheat oven to 350 degrees Fahrenheit.
Mix the blueberries, 1/4 cup of the sweetener, lemon juice, and cinnamon and pour into the prepared pie pan or skillet. Put the fruit in the preheated oven and bake 25 - 30 minutes until the blueberries are beginning to boil and bubble up around the edges of the pan.
While the blueberries are baking, mix the almond flour, coconut flour, Keto Chow, baking powder, cinnamon, nutmeg and salt and set aside.
In a separate bowl mix the eggs, sour cream, butter, and the remaining 1/4 cup sweetener.
When the blueberries are almost ready, mix the wet ingredients into the dry ingredients.
Carefully remove the pie pan from the oven and place dollops of the topping on the hot blueberry filling, like drop biscuits, starting from the center and working around. Gently smooth the tops so they are all the same height.
Return the pan to the oven. For best results, place the pie pan on a cookie tray to catch any spills if it boils over.
Bake for about 20 minutes more, until the topping is beginning to brown around the edges and springs back when touched in the center.
Remove cobbler from the oven and allow it to cool for at least 10 minutes.
Serve warm or at room temperature with whipped cream or a scoop of sugar-free, vanilla ice cream.

Nutrition Facts

Snickerdoodle Blueberry Cobbler

Serving Size

62 grams

Amount per Serving

Calories

115.33

% Daily Value*

Fat

8.14

g

13

%

Saturated Fat

2.93

g

18

%

Trans Fat

0.15

g

Polyunsaturated Fat

1.12

g

Monounsaturated Fat

3.42

g

Cholesterol

34.18

mg

11

%

Sodium

121.98

mg

5

%

Potassium

196.4

mg

6

%

Carbohydrates

13.66

g

5

%

Fiber

2.59

g

11

%

Sugar

3.71

g

4

%

Sugar Alcohol

6.02

g

Net Carbs

5.05

g

Protein

4.45

g

9

%

Vitamin A

216.74

IU

4

%

Vitamin C

11.65

mg

14

%

Calcium

87.98

mg

9

%

Iron

0.57

mg

3

%

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

Nutrition

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By Shanelle Sorensen|2021-02-02T14:52:43-07:00August 7th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: snickerdoodle, chef taffiny Elrod, cobbler|2 Comments

Root Beer Float Candies
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Root Beer Float Candies

Recipes, Keto Chow Recipes

Root Beer Float Candies

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Root Beer Float Candies

Prep Time5

Cook Time15

Total Time20

Course: Snacks

Keyword: Amanda Balle, Root Beer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Amanda Balle

Servings: servings

Calories: 5.37kcal

Author: Amanda Balle

Ingredients

Instructions

Over medium heat, stir together all ingredients in a medium saucepan.
Stir continuously for 15 minutes.
When it’s close to finishing, it will get shiny and be a dark root beer color. It’s best to use a candy thermometer and look for when it reaches 300 degrees. That will give it a hard crack consistency.
Pour into silicone molds and put in the fridge until set. Do not touch liquid and be very careful as it is extremely hot!

Nutrition Facts

Root Beer Float Candies

Serving Size

17 grams

Amount per Serving

Calories

5.37

% Daily Value*

Fat

0.01

g

0

%

Cholesterol

0.77

mg

0

%

Sodium

37.02

mg

2

%

Potassium

67.86

mg

2

%

Carbohydrates

7.88

g

3

%

Fiber

0.3

g

1

%

Sugar

0.02

g

0

%

Sugar Alcohol

7.56

g

Net Carbs

0.03

g

Protein

1.1

g

2

%

Vitamin A

9.93

IU

0

%

Vitamin C

5.87

mg

7

%

Calcium

29.46

mg

3

%

Iron

0.07

mg

0

%

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

Nutrition

Photos by Sarah DeYoung

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By Shanelle Sorensen|2021-02-08T10:25:33-07:00July 31st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: candy, keto recipe, keto candy, root beer float, amanda balle, root beer float keto chow|0 Comments