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Root Beer Float Frozen Whoopie Pies

Prep Time20

Cook Time10

FREEZER TIME6

Total Time6 30

Course: Desserts

Keyword: Amanda Balle, Root Beer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Amanda Balle

Servings: sandwiches

Calories: 180.9kcal

Author: Amanda

Ingredients

COOKIES

1/4 cup unsalted butter softened
1/4 cup granulated sweetener
2 eggs room temperature
1 tsp baking soda
1 serving Root Beer Float Keto Chow (or 1 scoop)

FILLING

1/2 cup heavy cream
2 tbsp confectioners sweetener
1 tsp vanilla

Instructions

Preheat the oven to 350 degrees.
With a mixer, cream butter and sweetener together on medium speed and then add eggs. Mix until combined.
Add baking soda and Keto Chow and on medium speed, mix until creamy.
Scoop one tablespoon balls onto a greased baking sheet, leaving an inch between.
Bake at 350 degrees for 10-12 minutes. Pull out of the oven and cool for 5 minutes and then place the pan of cookies in the freezer for 20 minutes.
While cookies are cooling, add filling ingredients to a mixing bowl and whip on high speed until stiff peaks form.
Pipe filling into cooled cookies and place another cookie on top to make a sandwich.
Cover with plastic wrap and place in the freezer for at least 6 hours.

Nutrition Facts

Root Beer Float Frozen Whoopie Pies

Serving Size

68 grams

Amount per Serving

Calories

180.9

% Daily Value*

Fat

16.43

g

25

%

Saturated Fat

9.82

g

61

%

Trans Fat

0.56

g

Polyunsaturated Fat

0.8

g

Monounsaturated Fat

4.62

g

Cholesterol

100.45

mg

33

%

Sodium

376.75

mg

16

%

Potassium

303.83

mg

9

%

Carbohydrates

16.5

g

6

%

Fiber

1.15

g

5

%

Sugar

0.91

g

1

%

Sugar Alcohol

14.45

g

Net Carbs

0.91

g

Protein

6.77

g

14

%

Vitamin A

642.68

IU

13

%

Vitamin C

22.9

mg

28

%

Calcium

136.11

mg

14

%

Iron

0.48

mg

3

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-02T12:49:04-07:00July 29th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: root beer float keto chow, ice cream sandwiches, keto recipe, root beer float, keto cookies, amanda balle|2 Comments

Raspberry Cheesecake Fluff
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Raspberry Cheesecake Fluff

Recipes, Community Submissions

Raspberry Cheesecake Fluff

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4.67 from 3 votes

Raspberry Cheesecake Fluff

Prep Time10

Total Time10

Course: Desserts

Keyword: Raspberry Cheesecake

Keto Chow Flavor: Raspberry Cheesecake

Recipe Creator: Keto Chow Community Recipe

Servings: servings

Calories: 296.6kcal

Author: Marilyn Smith

Ingredients

1 serving Raspberry Cheesecake Keto Chow (or 1 scoop)
2 tbsp water
1 pkg cream cheese (8 oz) softened
2 tbsp swerve sweetner
1 cup heavy whipping cream
1/2 tsp vanilla optional
raspberries, strawberries, or keto-friendly raspberry syrup for garnishing

Instructions

Combine cream cheese, Keto Chow, and water in a medium size bowl and blend until thoroughly mixed.
In a small bowl, beat the cream with 2 T. Swerve and vanilla, if desired, until stiff peaks form.
Mix the whipped cream into the cream cheese mixture until no streaks remain.
Divide the fluff among 4-6 dessert cups and chill for about 1 hour.
Garnish with raspberries, strawberries, or keto-friendly raspberry syrup, if desired.

Nutrition Facts

Raspberry Cheesecake Fluff

Serving Size

1 serving

Amount per Serving

Calories

296.6

% Daily Value*

Fat

27.5

g

42

%

Saturated Fat

16.8

g

105

%

Trans Fat

0.9

g

Polyunsaturated Fat

1.24

g

Monounsaturated Fat

6.99

g

Cholesterol

85

mg

28

%

Sodium

273.4

mg

12

%

Potassium

366.52

mg

10

%

Carbohydrates

11.2

g

4

%

Fiber

2.1

g

9

%

Sugar

3.3

g

4

%

Sugar Alcohol

5.01

g

Net Carbs

4.07

g

Protein

7.9

g

16

%

Vitamin A

1041.23

IU

21

%

Vitamin C

23.95

mg

29

%

Calcium

190.41

mg

19

%

Iron

0.56

mg

3

%

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

Nutrition

Photos by Sarah DeYoung

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By Lori Allred|2021-02-01T15:37:46-07:00July 29th, 2020|Categories: Recipes, Community Submissions|Tags: raspberry cheesecake, keto recipe, raspberry fluf|4 Comments

Pistachio Bars with Cream Cheese Frosting
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Pistachio Bars with Cream Cheese Frosting

Recipes, Keto Chow Recipes

Pistachio Bars with Cream Cheese Frosting

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Pistachio Bars with Cream Cheese Frosting

Insanely fluffy, insanely delicious.

Prep Time20

Cook Time25

Total Time45

Course: Desserts

Keyword: Amanda Balle, pistachio

Keto Chow Flavor: Pistachio

Recipe Creator: Amanda Balle

Servings: pieces

Calories: 228.3kcal

Author: Amanda

Equipment

8x8" baking pan

Ingredients

1/2 cup pistachios
1/2 cup unsalted butter softened
2 large eggs room temperature
1/4 cup granulated erythritol
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. baking powder
1 serving Pistachio Keto Chow (or 1 scoop)

FROSTING

1/8 cup unsalted butter softened (2 tbsp)
4 oz. cream cheese softened
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/4 cup confectioner's erythritol

Instructions

Preheat the oven to 350℉ and line an 8x8 pan with parchment paper. Leave two of the sides long and allow them to hang over for easy removal.
Pulse the pistachios into fine crumbs with a food processor, spice grinder, or blender.
With an electric mixer, cream together the butter,* sweetener, eggs, and extracts on medium speed. Add in baking powder, Keto Chow, and the pistachio crumbs; mix on medium spend until everything is fully incorporated.
Add the batter to your prepared pan. It will be thick, but spread it to the sides the best you can. Bake for approximately 25 minutes.
To make the frosting, cream together the butter, cream cheese, vanilla extract, and almond extract on medium speed. Once it’s nice and creamy add in the confectioner’s erythritol and start beating on low and then on medium speed until thoroughly mixed.
Spread frosting on cooked bars.
Store in the refrigerator for up to three days.

Notes

*For high altitude bakers: melt the butter before adding to the mixing bowl, add 1.5 Tbsp. water to batter, and bake for 3-5 minutes extra.

Please note: The nutrition info uses Lemon Meringue Keto Chow.

Nutrition Facts

Pistachio Bars with Cream Cheese Frosting

Serving Size

60 grams (one 0.75" square piece)

Amount per Serving

Calories

228.3

% Daily Value*

Fat

21.4

g

33

%

Saturated Fat

11.3

g

71

%

Trans Fat

0.7

g

Polyunsaturated Fat

1.78

g

Monounsaturated Fat

6.82

g

Cholesterol

89.4

mg

30

%

Sodium

176.9

mg

8

%

Potassium

275.46

mg

8

%

Carbohydrates

16.6

g

6

%

Fiber

1.47

g

6

%

Sugar

1.32

g

1

%

Sugar Alcohol

12.97

g

Net Carbs

2.21

g

Protein

6.6

g

13

%

Vitamin A

737.32

IU

15

%

Vitamin C

13.7

mg

17

%

Calcium

126.27

mg

13

%

Iron

0.69

mg

4

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-01T13:57:00-07:00July 27th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto recipes, amanda balle, pistachio, limited time, pistachio keto chow, pistachio bars, cream cheese frosting|0 Comments

Pistachio Slice and Bake Cookies
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Pistachio Slice and Bake Cookies

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Pistachio Slice and Bake Cookies

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Pistachio Slice and Bake Cookies

Prep Time30

Cook Time15

Refrigeration Time2

Total Time2 45

Course: Desserts

Keyword: Amanda Balle, pistachio

Keto Chow Flavor: Pistachio

Recipe Creator: Amanda Balle

Servings: cookies

Calories: 97.2kcal

Author: Amanda

Ingredients

1/3 cup lightly salted pistachios 50g
1/2 cup softened unsalted butter
1/4 cup granulated erythritol
1 egg
1 serving Pistachio Keto Chow (or 1 scoop)
1/2 cup fine almond flour

Instructions

Soak pistachios in water for 20 minutes.
Combine butter, sweetener and egg with mixer on low speed. Add keto chow and almond flour and mix until well combined.
Blot dry pistachios with a paper towel and add into batter. Mix thoroughly.
Scoop onto plastic wrap and form into a cylinder with your hands and the wrap. Finish wrapping and refrigerate for at least two hours or even overnight.
Preheat oven to 350 degrees.
Remove plastic wrap and slice into 16 by cutting in half and those halves in half again until you have 16 slices. Place sliced cookies onto parchment paper on a cookie sheet.
Bake at 350 degrees for 15 minutes. Allow to cool.
You can leave as is or if you want to get fancy you can dip the ends in chocolate and add crushed pistachios or coarse sea salt.*

Notes

*For some festive Halloween fun, turn these cookies into little Frankensteins! Once the cookies are cooled, melt dark chocolate in 20-second intervals, stirring in between so it doesn't seize. Place in a piping bag and decorate with hair, facial features, and stitches as desired. White chocolate may be used with the same melting method to add other details.

Nutrition Facts

Pistachio Slice and Bake Cookies

Serving Size

1 cookie

Amount per Serving

Calories

97.2

% Daily Value*

Fat

9

g

14

%

Saturated Fat

4

g

25

%

Trans Fat

0.2

g

Polyunsaturated Fat

1.04

g

Monounsaturated Fat

3.48

g

Cholesterol

26.3

mg

9

%

Sodium

57.8

mg

3

%

Potassium

153.05

mg

4

%

Carbohydrates

5.4

g

2

%

Fiber

1.1

g

5

%

Sugar

0.4

g

0

%

Sugar Alcohol

3.55

g

Net Carbs

0.8

g

Protein

3.3

g

7

%

Vitamin A

267.39

IU

5

%

Vitamin C

7.64

mg

9

%

Calcium

60.8

mg

6

%

Iron

0.39

mg

2

%

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

Nutrition

Photos by Sarah DeYoung

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For some festive Halloween fun, turn these cookies into little Frankensteins! Once the cookies are cooled, melt dark chocolate in 20-second intervals, stirring in between so it doesn’t seize. Place in a piping bag and decorate with hair, facial features, and stitches as desired. White chocolate may be used with the same melting method to add other details.

Frankenstein-pistachio-slice-and-bake-cookies—white-12

Frankenstein-pistachio-slice-and-bake-cookies—white-19

Frankenstein-pistachio-slice-and-bake-cookies—white-29

By Amanda|2021-09-20T13:34:01-06:00July 27th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto cookies, amanda balle, pistachio, pistachio recipes|0 Comments

Pistachio White Chocolate Chunk Ice Cream
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Pistachio White Chocolate Chunk Ice Cream

Recipes, Keto Chow Recipes

Pistachio White Chocolate Chunk Ice Cream

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Pistachio White Chocolate Chunk Ice Cream

Studded with delicious pistachios, combined with a silky smooth base, you’ll be hard pressed to find a more luxurious ice cream anywhere.

Prep Time30

FREEZE TIME4

Total Time4 30

Course: Desserts

Keyword: Chef Taffiny Elrod, pistachio

Keto Chow Flavor: Pistachio

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 301.4kcal

Author: Taffiny Elrod

Equipment

Blender, Ice Cream Maker

Ingredients

2 oz. shelled pistachios
2 oz. sugar-free white chocolate chips
3 oz. granulated allulose
1 cup unsweetened almond milk (8 oz)
2 servings Pistachio Keto Chow (or 2 scoops)
2 cups heavy cream (16 oz)
1/2 tsp. pistachio extract (optional)

Instructions

Toast the nuts by placing them in a dry skillet set over medium-low heat for about five minutes, or until they begin to look lightly browned and smell toasty. Keep a close eye on them as they can burn quickly. Then move them to a tray lined with parchment paper to cool.
Microwave the white chocolate chips in 15-second bursts, until melted enough to stir smooth.
Mix the toasted nuts into the white chocolate and spread the mixture onto your lined tray in one even layer. Place in the freezer to set.
Use a blender to mix the allulose, almond milk, and Keto Chow until the allulose is dissolved, and the Keto Chow is well incorporated.
Add the heavy cream and the pistachio extract if using; blend briefly until combined and frothy. If you blend too long, you will turn the cream into butter.
Transfer to your ice cream machine and churn according to the manufacturer's directions.
While the ice cream is churning, break the chocolate-covered nuts into individual pieces and add to the ice cream mixture. Some machines can mix in add-ins for you. If yours does not, fold them into the ice cream when you transfer it.
Transfer the ice cream to a container and freeze for at least four hours.
Keep in an airtight container in the freezer for up to two weeks for best results.

Nutrition Facts

Pistachio White Chocolate Chunk Ice Cream

Serving Size

1 serving

Amount per Serving

Calories

301.4

% Daily Value*

Fat

27.3

g

42

%

Saturated Fat

15.4

g

96

%

Trans Fat

0.7

g

Polyunsaturated Fat

2.02

g

Monounsaturated Fat

7.28

g

Cholesterol

70.2

mg

23

%

Sodium

250.2

mg

11

%

Potassium

539.5

mg

15

%

Carbohydrates

21

g

7

%

Fiber

3.9

g

16

%

Sugar

13.1

g

15

%

Sugar Alcohol

13.94

g

Net Carbs

3.18

g

Protein

9.8

g

20

%

Vitamin A

1223.87

IU

24

%

Vitamin C

30.75

mg

37

%

Calcium

296.37

mg

30

%

Iron

1

mg

6

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-03-15T15:24:02-06:00July 27th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: ice cream, keto chow recipes, chef taffiny Elrod, pistachio, pistachio ice cream|4 Comments

Chocolate Cookie Mocha Pie
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Chocolate Cookie Mocha Pie

Keto Chow Recipes, Recipes

Chocolate Cookie Mocha Pie

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Chocolate Cookie Mocha Pie

Prep Time20

Cook Time15

Refrigerate1

Total Time1 35

Course: Desserts

Keyword: Amanda Balle, Mocha

Keto Chow Flavor: Mocha

Recipe Creator: Amanda Balle

Servings: servings

Calories: 290.2kcal

Author: Amanda

Ingredients

CHOCOLATE COOKIE CRUST

1/2 cup unsalted butter
1/4 cup granulated erythritol
2 eggs room temperature
1/2 cup black cocoa
1 tsp baking powder

MOCHA FILLING

8 oz cream cheese softened
1 cup whipped cream
1/4 cup powdered sweetener
1 serving Mocha Keto Chow (or 1 scoop)

Instructions

CHOCOLATE COOKIE CRUST

With a mixer on medium speed, cream butter, then add sweetener and eggs and mix again.
Add the cocoa and baking powder and mix on slow at first, and then medium speed until combined.
Add to the bottom of a greased 9” pie dish. Do not place on the sides of pie dish. Withhold ¼ cup of the mix and add to a separate greased baking dish.
Bake both at 350 degrees for 15 minutes. Cool completely. Make crumbs out of the extra dish.
*For High Altitude or smaller pie dish, add 3-5 minutes of bake time. Keto Chow used a 10" springform pan lined with greased parchment paper to make removal easier.

MOCHA FILLING

On medium speed, whip cream cheese until it’s nice and smooth.
Add whipped cream and mix again. Note: use whipped cream, not heavy whipping cream.
Add sweetener and mocha keto chow and whip until everything is combined. You may have to scrape the sides.
Add filling to the cooled pie crust and refrigerate for at least one hour, but the longer the better. Add whipped cream and the crumbs on top and a chocolate drizzle if desired.

Nutrition Facts

Chocolate Cookie Mocha Pie

Serving Size

1 piece

Amount per Serving

Calories

290.2

% Daily Value*

Fat

27.9

g

43

%

Saturated Fat

16.7

g

104

%

Trans Fat

1

g

Polyunsaturated Fat

1.24

g

Monounsaturated Fat

7.66

g

Cholesterol

119.4

mg

40

%

Sodium

313.2

mg

14

%

Potassium

280.3

mg

8

%

Carbohydrates

18.9

g

6

%

Fiber

0.78

g

3

%

Sugar Alcohol

14.59

g

Net Carbs

3.52

g

Protein

8

g

16

%

Vitamin A

947.21

IU

19

%

Vitamin C

0.09

mg

0

%

Calcium

165.93

mg

17

%

Iron

1.42

mg

8

%

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

Nutrition

Photos by Sarah DeYoung
www.sarahdeyoung.com

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By Amanda|2021-02-02T11:45:05-07:00July 24th, 2020|Categories: Keto Chow Recipes, Recipes|Tags: Mocha, keto recipe, keto pie, amanda balle, amandaeatsketo, mocha keto chow, chocolate cookie mocha pie|2 Comments

Vanilla Wafers
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Vanilla Wafers

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Vanilla Wafers

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Vanilla Wafers

Prep Time10

Cook Time15

Total Time25

Course: Desserts, Snacks

Keyword: Amanda Balle, cookie, Vanilla

Keto Chow Flavor: Vanilla

Recipe Creator: Amanda Balle

Servings: Cookies

Calories: 9.2kcal

Author: Amanda

Ingredients

2 large egg whites
2 tsp pure vanilla extract
1/4 cup confectioners erythritol
1 serving Vanilla Keto Chow (or 1 scoop)

Instructions

Preheat the oven to 350 degrees.
With an electric or stand mixer on high speed, beat egg whites to soft peaks and then add vanilla. Continue beating to stiff peaks.
Add in the confectioners sweetener and keto chow and then fold mixture with spoon or rubber spatula until it’s nice and creamy. It will limp together at first, just keep stirring. It will reduce down a lot by folding which is ok.
Add to piping bag and pipe circles onto a cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes.
Allow cookies to cool for at least 30 minutes. They will harden as they cool.

Higher Altitude Instructions:

With an electric or stand mixer with whisk attachment on high speed, beat egg whites to soft peaks and then add vanilla. Continue beating to stiff peaks.
While the mixer is still whipping on high, add in the confectioners sweetener a little bit at a time and mix thoroughly between additions. Using the same method, add keto chow a bit at a time. The mixture will reduce down some, but let it keep whipping on high until fully mixed. Make sure to continue whipping while adding sweetener and keto chow. Only stop to scrape the sides once or twice.
Add to a piping bag and pipe circles onto a cookie sheet lined with parchment paper. Bake at 350 degrees for 15-20 minutes. Cookies should be golden brown and puffed.
For a crisper cookie, lightly oil a foil lined cookie sheet and pipe cookies onto the foil.

Nutrition Facts

Vanilla Wafers

Serving Size

1 cookie

Amount per Serving

Calories

9.2

% Daily Value*

Polyunsaturated Fat

0.01

g

Monounsaturated Fat

0.01

g

Cholesterol

0.1

mg

0

%

Sodium

50

mg

2

%

Potassium

87.49

mg

2

%

Carbohydrates

3.4

g

1

%

Fiber

0.32

g

1

%

Sugar

3

g

3

%

Sugar Alcohol

3

g

Net Carbs

0.11

g

Protein

1.7

g

3

%

Calcium

26.63

mg

3

%

Iron

0.1

mg

1

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-03T08:53:20-07:00July 14th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: vanilla wafers, keto recipes, cookie, Vanilla, keto cookies, amanda balle, vanilla keto chow|2 Comments

Chocolate-Peanut Butter Keto Muddy Buddies
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Chocolate-Peanut Butter Keto Muddy Buddies

Recipes, Keto Chow Recipes

Chocolate-Peanut Butter Keto Muddy Buddies

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5 from 2 votes

Chocolate Peanut Butter Keto Muddy Buddies

The perfect crunchy treat, our Muddy Buddies will serve you well for any occasion, from movie night to an afternoon snack.

Prep Time10

Total Time10

Course: Snacks

Keyword: Chef Taffiny Elrod, Chocolate Peanut Butter

Keto Chow Flavor: Chocolate Peanut Butter

Recipe Creator: Chef Taffiny Elrod

Servings: 1-oz. servings

Calories: 130.1kcal

Author: Taffiny Elrod

Ingredients

2 oz. pork rinds
2 Tbsp. unsalted butter
1 Tbsp. unsweetened peanut butter
1 serving Chocolate Peanut Butter Keto Chow (or 1 scoop)
2 Tbsp. powdered erythritol
add-ins of your choice, such as shredded coconut, peanuts, chocolate chips, etc. optional

Instructions

Put the pork rinds into a gallon size, sealable freezer bag.
In a small bowl, melt the butter and peanut butter together, microwaving them in 20-second bursts until the butter is completely melted.
Stir the melted mixture and pour it over the pork rinds in the bag. Shake until all the pork rinds are coated.
Add the Keto Chow, seal and shake until all the pork rinds are coated.
Add the powdered erythritol, reseal the bag and shake again until all the pork rinds are covered with the powdered erythritol.
Open the bag and enjoy. Keep sealed in the bag or airtight container in the freezer up to a month.

Nutrition Facts

Chocolate Peanut Butter Keto Muddy Buddies

Serving Size

1 oz.

Amount per Serving

Calories

130.1

% Daily Value*

Fat

8.7

g

13

%

Saturated Fat

3.8

g

24

%

Trans Fat

0.2

g

Polyunsaturated Fat

9

g

Monounsaturated Fat

7

g

Cholesterol

22.1

mg

7

%

Sodium

324.9

mg

14

%

Potassium

342

mg

10

%

Carbohydrates

7.2

g

2

%

Fiber

1.7

g

7

%

Sugar

0.2

g

0

%

Sugar Alcohol

6

g

Net Carbs

2.55

g

Protein

11.6

g

23

%

Vitamin A

288.63

IU

6

%

Vitamin C

22.83

mg

28

%

Calcium

122.5

mg

12

%

Iron

0.71

mg

4

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-01T16:19:58-07:00July 7th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: chocolate peanut butter keto chow, muddy buddies, puppy chow, keto recipes, chocolate peanut butter, chef taffiny Elrod, keto snack|2 Comments

Lemon Muffins
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Lemon Muffins

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Lemon Muffins

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5 from 1 vote

Lemon Muffins

Prep Time5

Cook Time30

Total Time35

Course: Desserts

Keyword: Amanda Balle, lemon meringue keto chow

Keto Chow Flavor: Lemon Meringue

Recipe Creator: Amanda Balle

Servings: mini muffins

Calories: 62.6kcal

Author: Amanda

Ingredients

3 room temperature eggs
2 tbsp sour cream
2 tbsp melted butter, cooled
1/4 cup erythritol
1 tsp almond extract
1 cup almond flour
1 serving Lemon Meringue Keto Chow 46g (or 1 scoop)
2 tsp baking powder

OPTIONAL ADD INS (select one)

2 tsp poppy seeds
1/2 cup bluebberries

Instructions

Preheat the oven to 350 degrees.
Mix together eggs, sour cream, and butter. Add in sweetener and mix well.
Add in the rest of the ingredients and mix until creamy.
Add in poppyseeds or blueberries if desired.
Scoop into greased mini muffin tin or use silicone liners.
Bake at 350 degrees for 15 minutes.

Notes

Sarah’s notes:

Freeze-dried blueberries will help with controlling moisture in the muffins if you have those available.

Nutrition Facts

Lemon Muffins

Serving Size

1 mini muffin

Amount per Serving

Calories

62.6

% Daily Value*

Fat

5

g

8

%

Saturated Fat

1.3

g

8

%

Trans Fat

0.1

g

Polyunsaturated Fat

0.83

g

Monounsaturated Fat

2.45

g

Cholesterol

29.1

mg

10

%

Sodium

100.7

mg

4

%

Potassium

128.82

mg

4

%

Carbohydrates

4.6

g

2

%

Fiber

1

g

4

%

Sugar

0.4

g

0

%

Sugar Alcohol

2.85

g

Net Carbs

0.81

g

Protein

3.4

g

7

%

Vitamin A

126.51

IU

3

%

Vitamin C

6.01

mg

7

%

Calcium

83.08

mg

8

%

Iron

0.43

mg

2

%

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

Nutrition

Photos by Sarah DeYoung

START COOKING

By Amanda|2021-02-01T08:51:31-07:00July 1st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: amanda balle, keto muffins, lemon meringue, lemon muffins, keto chow recipes|1 Comment

Meringue Cookies
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Meringue Cookies

Recipes, Keto Chow Recipes

Meringue Cookies

Featured with the No Cook Lemon Custard

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1 from 1 vote

Meringue Cookies

Prep Time10

Cook Time15

Total Time25

Course: Desserts

Keyword: Amanda Balle

Recipe Creator: Amanda Balle

Servings: cookies

Calories: 3.5kcal

Author: Amanda

Ingredients

2 large egg whites
1/3 cup confections erythritol

Instructions

Preheat the oven to 300 degrees.
Using an electric/stand mixer, beat egg whites on high speed until stiff peaks. Add in erythritol a little at a time while still whipping
Spoon onto a cookie sheet lined with parchment paper and make a little indent in the middle of each one. Bake for 15 minutes.
Let cool, they will harden as they cool. Use a metal knife or spatula under each one to remove from paper, be careful they are fragile.
You can store these at room temperature with a towel over them until you are ready to add the custard.
Keep the custard refrigerated until you are ready to eat cookies and pipe custard into each meringue cookie. Can also top with whipped cream if desired.

Notes

****any little bit of yolk will keep your whites from getting to stiff peaks so be careful separating eggs.

Nutrition Facts

Meringue Cookies

Serving Size

1 cookie

Amount per Serving

Calories

3.5

% Daily Value*

Sodium

11.1

mg

0

%

Potassium

10.89

mg

0

%

Carbohydrates

8

g

3

%

Sugar Alcohol

7.92

g

Net Carbs

0.05

g

Protein

0.7

g

1

%

Calcium

0.47

mg

0

%

Iron

0.01

mg

0

%

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

Nutrition

Photos by Sarah DeYoung

By Amanda|2020-07-01T00:36:31-06:00July 1st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: cookies, amanda, keto recipe, amanda balle, meringue cookies|2 Comments