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No Bake Lemon Custard

Prep Time10

REFRIGERATE:2

Total Time2 10

Course: Desserts

Keyword: Amanda Balle, lemon meringue keto chow

Keto Chow Flavor: Lemon Meringue

Recipe Creator: Amanda Balle

Servings: servings

Calories: 207.2kcal

Author: Amanda

Ingredients

3 room temp eggs yolks and whites separated
40 g unsalted butter melted & cooled (approx 3 tbsp)
2 tbsp lemon juice
1 serving Lemon Meringue Keto Chow (or 1 scoop)
2 tbsp confections erythritol

Instructions

NO BAKE LEMON CUSTARD
Add lemon juice and cooled melted butter to the 3 yolks and blend until thick and creamy with an immersion blender.
With electric mixer on high, whip 3 egg whites. When they reach stiff peaks, add in the lemon keto chow and sweetener and mix until combined; whites will deflate, it’s ok.
Add the egg white mixture to the yolk mixture and blend together with an immersion blender until nice and creamy. Add to ramekins and refrigerate for at least one hour. You can eat as is or make meringue cookies below.
*notes-You can freeze for a couple of hours and eat frozen also.

Nutrition Facts

No Bake Lemon Custard

Serving Size

1 serving

Amount per Serving

Calories

207.2

% Daily Value*

Fat

15.6

g

24

%

Saturated Fat

8.4

g

53

%

Trans Fat

0.4

g

Polyunsaturated Fat

1.03

g

Monounsaturated Fat

4.6

g

Cholesterol

196.8

mg

66

%

Sodium

426.6

mg

19

%

Potassium

583.54

mg

17

%

Carbohydrates

13.6

g

5

%

Fiber

2.4

g

10

%

Sugar

0.9

g

1

%

Sugar Alcohol

10

g

Net Carbs

1.27

g

Protein

14.4

g

29

%

Vitamin A

898.97

IU

18

%

Vitamin C

41.66

mg

50

%

Calcium

273.88

mg

27

%

Iron

1.28

mg

7

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-01T09:37:13-07:00July 1st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto recipe, amanda balle, lemon meringue, lemon custard, keto custard|2 Comments

Tomato Basil French Dressing
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Tomato Basil French Dressing

Recipes, Keto Chow Recipes

Tomato Basil French Dressing

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Tomato Basil French Dressing

A classic tangy and sweet salad dressing that comes together in a snap with wholesome ingredients you probably already have on hand.

Prep Time5

Total Time5

Course: Side Dish

Keyword: Chef Taffiny Elrod, Creamy Tomato Basil

Keto Chow Flavor: Creamy Tomato Basil

Recipe Creator: Chef Taffiny Elrod

Servings: Tbsp.

Calories: 56.5kcal

Author: Taffiny Elrod

Ingredients

1/2 cup avocado oil or light olive oil
1/3 cup white wine vinegar
1/3 cup coconut liquid aminos
1 serving Creamy Tomato Basil Keto Chow (or 1 scoop)
2 Tbsp. granulated erythritol
1 Tbsp. paprika
1 Tbsp. Worcestershire sauce
water as needed to thin

Instructions

Put all the ingredients into a blender and blend until fully combined.
Add water a Tbsp. at a time to reach desired consistency. (Note that the dressing will thicken as it sits.)
Store in the refrigerator up to one week.

Nutrition Facts

Tomato Basil French Dressing

Serving Size

1 tbsp

Amount per Serving

Calories

56.5

% Daily Value*

Fat

4.8

g

7

%

Saturated Fat

0.6

g

4

%

Polyunsaturated Fat

0.68

g

Monounsaturated Fat

3.34

g

Sodium

151.5

mg

7

%

Potassium

91.79

mg

3

%

Carbohydrates

3.3

g

1

%

Fiber

0.5

g

2

%

Sugar

1.56

g

2

%

Sugar Alcohol

1

g

Net Carbs

1.72

g

Protein

1.1

g

2

%

Vitamin A

323.72

IU

6

%

Vitamin C

5.32

mg

6

%

Calcium

21.02

mg

2

%

Iron

0.27

mg

2

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-02T11:32:58-07:00June 24th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: creamy tomato basil, chef taffiny Elrod, salad dressing|0 Comments

Strawberry Lemonade Yogurt Pops
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Strawberry Lemonade Yogurt Pops

Recipes, Keto Chow Recipes

Strawberry Lemonade Yogurt Pops

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Strawberry Lemonade Yogurt Pops

A fun, easy, protein packed snack. (You can even freeze them for a cooling summer treat!)

Prep Time10

Chill Time2

Total Time2 10

Course: Desserts, Snacks

Keyword: Chef Taffiny Elrod, lemon meringue keto chow, Strawberry

Keto Chow Flavor: Lemon Meringue, Strawberry

Recipe Creator: Chef Taffiny Elrod

Servings: pop

Calories: 185.3kcal

Author: Taffiny Elrod

Equipment

popsicle bags with a zip-close seal

Ingredients

2 cups unsweetened, whole milk yogurt*
1 cup sour cream
1 serving Strawberry Keto Chow (or 1 scoop)
1 serving Lemon Meringue Keto Chow (or 1 scoop)

Instructions

Mix all the ingredients together in a large mixing bowl.
Transfer the mixture to a large freezer bag and cut off the tip of one corner to create a piping bag.
Squeeze the yogurt into the popsicle bags starting as close to the bottom of the bag as possible, pressing out any air as you go. If the mixture is very thick due to thicker yogurt, add some water until desired thickness is achieved to pour into sleeves.
Seal the tops of the bags.
Store in the refrigerator for up to five days or in the freezer up to two months.

Notes

*If you have yogurt that’s high in fat you can replace the sour cream with another cup of yogurt.

Nutrition Facts

Strawberry Lemonade Yogurt Pops

Serving Size

1 pop

Amount per Serving

Calories

185.3

% Daily Value*

Fat

10.9

g

17

%

Saturated Fat

6.5

g

41

%

Trans Fat

0.1

g

Polyunsaturated Fat

0.09

g

Monounsaturated Fat

0.95

g

Cholesterol

42.6

mg

14

%

Sodium

333.5

mg

15

%

Potassium

682.48

mg

19

%

Carbohydrates

6.2

g

2

%

Fiber

2.1

g

9

%

Sugar

4.19

g

5

%

Sugar Alcohol

0.02

g

Net Carbs

4.08

g

Protein

17.1

g

34

%

Vitamin A

657.85

IU

13

%

Vitamin C

42.84

mg

52

%

Calcium

378.63

mg

38

%

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 Taffiny Elrod|2021-06-08T15:02:26-06:00June 24th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: chef taffiny Elrod, lemon meringue, strawberry lemonade yogurt pops, keto snack, keto recipes, strawberry, keto treat|0 Comments

Snickerdoodle Jam Dot Cookies
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Snickerdoodle Jam Dot Cookies

Recipes, Keto Chow Recipes

Snickerdoodle Jam Dot Cookies

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Snickerdoodle Jam Dot Cookies

Prep Time20

Cook Time15

Total Time35

Course: Desserts

Keyword: Chef Taffiny Elrod, Snickerdoodle

Keto Chow Flavor: Snickerdoodle

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 180.3kcal

Author: Taffiny Elrod

Ingredients

5 oz walnuts
1 cup Snickerdoodle Keto Chow
1/3 cup coconut oil melted
1/3 cup sugar-free maple syrup
2 tbsp sugar-free jam divided

Instructions

Preheat oven to 350 F.
Line a cookie sheet with parchment paper or tin foil.
In the work bowl of the food processor, pulse the walnuts until they are coarsely ground.
Add the Keto Chow and pulse again until mixed.
Add the coconut oil and syrup and blend on low until it starts to form a dough.
Allow the dough to sit for 5 minutes to firm up and hold its shape.
Using a tablespoon divide the dough into 12 pieces. Roll each piece into a ball and place on the prepared cookie sheet.
Flatten the balls into rounds and make an indentation in the center of each one with your thumb.
Place ½ teaspoon of jam in each indentation.
Bake at 350 degrees for 15 minutes, or until they are beginning to brown on the bottom.
Allow to cool completely, store in an airtight container in the fridge for up to a week.

Notes

Each food processor will grind the walnuts to a different level of powder. The cookies still taste the same but may be a little harder to handle with not as smooth edges if the walnuts are not ground as small.

I flattened the cookie dough balls with a cup bottom.

Nutrition Facts

Snickerdoodle Jam Dot Cookies

Serving Size

1 cookie

Amount per Serving

Calories

180.3

% Daily Value*

Fat

13.2

g

20

%

Saturated Fat

5.2

g

33

%

Polyunsaturated Fat

5.67

g

Monounsaturated Fat

1.4

g

Cholesterol

7.4

mg

2

%

Sodium

363.5

mg

16

%

Potassium

703.33

mg

20

%

Carbohydrates

6.7

g

2

%

Fiber

4.1

g

17

%

Sugar

0.6

g

1

%

Sugar Alcohol

1.27

g

Net Carbs

1.33

g

Protein

12.4

g

25

%

Vitamin A

412.8

IU

8

%

Vitamin C

56.38

mg

68

%

Calcium

299.13

mg

30

%

Iron

1.06

mg

6

%

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

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-02-02T14:54:51-07:00June 15th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: snickerdoodle, keto chow recipes, keto recipe, chef taffiny Elrod, Snickerdoodle Jam Dot Cookies|0 Comments

Spicy Taco Tamale Pie
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Spicy Taco Tamale Pie

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Spicy Taco Tamale Pie

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5 from 3 votes

Spicy Taco Tamale Pie

A comforting classic gets a complete (and delicious) keto makeover.

Prep Time30

Cook Time30

Total Time1

Course: Main Dish

Keyword: Chef Taffiny Elrod, Savory Chicken Soup, Spicy Taco Soup Base

Keto Chow Flavor: Savory Chicken Soup, Spicy Taco Soup

Recipe Creator: Chef Taffiny Elrod

Servings: slices

Calories: 380.7kcal

Author: Taffiny Elrod

Ingredients

FILLING

2 Tbsp. olive oil
1/2 red bell pepper diced
1/2 green bell pepper diced
1/2 small yellow onion diced
3 cloves of garlic crushed
1 lb. ground beef
1 Tbsp. chili powder
1/2 tsp. salt
1/2 tsp. ground black pepper
1 serving Spicy Taco Base Keto Chow (or 1 scoop)
1/4 cup green olives with pimento

CORNBREAD TOPPING

1 cup almond flour
1 serving Savory Chicken Soup Keto Chow (or 1 scoop)
1/4 cup coconut flour
1 tsp. baking soda
1/4 tsp. salt
4 Tbsp. butter melted
2 large eggs
1 cup unsweetened almond milk
1 tsp. apple cider vinegar
1/2 tsp. sweet corn extract or cornbread flavoring optional
1/2 cup. shredded Mexican cheese blend

Instructions

Make the filling first by heating the olive oil in a ten-inch cast iron skillet or oven safe skillet over medium heat.
Add the bell peppers, onion, and garlic to the pan and cook, stirring occasionally until they begin to brown.
Add the ground beef, stirring and breaking it up with a spoon or spatula.
Add the chili powder, salt, and black pepper. Lower the heat and continue cooking for about 10-15 minutes, stirring occasionally, until the beef is cooked through.
When the beef is cooked, stir in the Spicy Taco Soup Keto Chow and the green olives.
Preheat the oven to 350℉.
To make the cornbread topping, combine the almond flour, Savory Chicken Soup Keto Chow, coconut flour, baking soda and salt in a large mixing bowl.
In another mixing bowl, whisk together the melted butter, eggs, almond milk, cider vinegar, and corn extract (if using).
Pour the wet ingredients into the center of the dry ingredients and gently fold it all together with a wooden spoon or spatula. Then fold in the cheese.
If the beef filling has cooled down too much, warm through again. Then carefully spread the “cornbread” topping over the filling to the edges of the pan.
Transfer the skillet to the preheated oven and bake for about 30 minutes, or until the top is golden brown and springs back when gently touched, and the filling is bubbling.

Notes

This would also be wonderful if you replaced the hamburger with shredded chicken, pork, or beef. With hamburger, it has a more taco taste/feel.

Nutrition Facts

Spicy Taco Tamale Pie

Serving Size

1 serving

Amount per Serving

Calories

380.7

% Daily Value*

Fat

26.8

g

41

%

Saturated Fat

9.4

g

59

%

Trans Fat

0.5

g

Polyunsaturated Fat

2.76

g

Monounsaturated Fat

11.9

g

Cholesterol

73.8

mg

25

%

Sodium

917.5

mg

40

%

Potassium

831.44

mg

24

%

Carbohydrates

11.7

g

4

%

Fiber

7.1

g

30

%

Sugar

2.7

g

3

%

Sugar Alcohol

0.08

g

Net Carbs

4.51

g

Protein

28

g

56

%

Vitamin A

902.37

IU

18

%

Vitamin C

40.47

mg

49

%

Calcium

296.93

mg

30

%

Iron

3.76

mg

21

%

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

Nutrition

Photography by Sarah DeYoung

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By Taffiny Elrod|2021-02-02T12:21:58-07:00June 15th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Savory Chicken Soup, keto chow recipe, spicy taco soup, chef taffiny Elrod, savory recipe, Spicy Taco Tamale Pie|4 Comments

Lemon Bars
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Lemon Bars

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Lemon Bars

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Lemon Bars

Prep Time25

Cook Time1

Refrigerate2

Total Time3 25

Course: Desserts

Keyword: Amanda Balle, lemon meringue keto chow

Keto Chow Flavor: Lemon Meringue

Recipe Creator: Amanda Balle

Servings: Bars

Calories: 159.9kcal

Author: Amanda

Ingredients

SHORTBREAD CRUST:

1/2 cup unsalted butter softened
1/4 cup confectioners erythritol
1 serving Lemon Meringue Keto Chow or Vanilla Keto Chow
1/4 cup fine almond flour

LEMON FILLING:

1/4 cup lemon juice
3 eggs room temperature
1/2 cup confectioners erythritol
1 serving Lemon Meringue Keto Chow (or 1 scoop)

Instructions

Preheat oven to 350 degrees.

FOR THE CRUST:

Mix ingredients together very well. With your hands press dough evenly into an 8x8 dish lined with parchment paper.
Bake at 350 degrees for 20 minutes. It will brown but still jiggle a little in the middle.
Let cool for 5-10 minutes or until it no longer jiggles.

FILLING:

While the crust cools mix together the filling ingredients until it's nice and smooth.
Add lemon filling on top of the baked shortbread crust and put in a 350 degree oven for 40 minutes. Cool for 20 minutes and put in the fridge for a least 2 hours.
You can sprinkle confectioners sugar on top if you wish.

Nutrition Facts

Lemon Bars

Serving Size

1 bar

Amount per Serving

Calories

159.9

% Daily Value*

Fat

13.4

g

21

%

Saturated Fat

7

g

44

%

Trans Fat

0.4

g

Polyunsaturated Fat

0.96

g

Monounsaturated Fat

4.55

g

Cholesterol

83.4

mg

28

%

Sodium

214.9

mg

9

%

Potassium

403.66

mg

12

%

Carbohydrates

15.8

g

5

%

Fiber

1.9

g

8

%

Sugar

0.6

g

1

%

Sugar Alcohol

12.98

g

Net Carbs

0.92

g

Protein

8.4

g

17

%

Vitamin A

504.99

IU

10

%

Vitamin C

14.44

mg

18

%

Calcium

159.75

mg

16

%

Iron

0.75

mg

4

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-08T09:49:17-07:00June 12th, 2020|Categories: Recipes|Tags: keto lemon bars, keto recipe, amanda balle, lemon meringue keto chow, lemon bars|0 Comments

Chocolate Toffee Cheesecake Brownie
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Chocolate Toffee Cheesecake Brownie

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Chocolate Toffee Cheesecake Brownie

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Chocolate Toffee Cheesecake Brownie

Prep Time15

Cook Time30

Total Time45

Course: Desserts

Keyword: Chocolate Toffee

Keto Chow Flavor: Chocolate Toffee

Recipe Creator: Keto Chow Community Recipe

Servings: brownies

Calories: 241.4kcal

Author: Amy Kim

Ingredients

CHOCOLATE TOFFEE BROWNIE

1/2 cup butter
2 eggs
1/4 cup granular sweetener
1 serving Chocolate Toffee Keto Chow (or 1 scoop)
1/4 cup unsweetened vanilla almond milk
1/4 cup Lily's Chocolate Chips

CHEESECAKE

8 oz cream cheese
1 egg
1/2 tsp vanilla
2 tbsp granular sweetener
1/4 tsp lemon juice

Instructions

Using a mixer, blend butter, eggs, and sweetener together until well mixed. Turn speed to low and add Keto Chow. Add almond milk and blend well. Mix in Chocolate Chips.
Place half the brownie mixture on the bottom of the 8x8" greased pan.
Place cream cheese in a bowl and stir/mix until smooth and creamy texture. Add all remaining ingredients together and stir/mix until smooth. Room temperature cream cheese works best.
Pour cheesecake mixture on top of brownie. Then dollop the left over brownie mixture on top of cheesecake. I used a knife to blend together slightly by going back and forth one direction 6-8 times then 6-8 times in at a 90 degree turn (think T shape). Bake at 350 for 30 to 35 minutes. Best a little undercooked. Even better the next day.

Nutrition Facts

Chocolate Toffee Cheesecake Brownie

Serving Size

1 brownie

Amount per Serving

Calories

241.4

% Daily Value*

Fat

22.5

g

35

%

Saturated Fat

13.2

g

83

%

Trans Fat

0.7

g

Polyunsaturated Fat

0.98

g

Monounsaturated Fat

5.84

g

Cholesterol

109.3

mg

36

%

Sodium

199.3

mg

9

%

Potassium

254.25

mg

7

%

Carbohydrates

15.2

g

5

%

Fiber

2.9

g

12

%

Sugar

1.2

g

1

%

Sugar Alcohol

10.23

g

Net Carbs

2.08

g

Protein

6.8

g

14

%

Vitamin A

796.43

IU

16

%

Vitamin C

15.21

mg

18

%

Calcium

127.1

mg

13

%

Iron

0.54

mg

3

%

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

Nutrition

Photos by Sarah DeYoung

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By Lori Allred|2021-02-02T10:03:56-07:00June 12th, 2020|Categories: Recipes|Tags: keto chow recipe, community recipe, brownies, Chocolate Toffee, keto brownies, amy kim|2 Comments

Bird of Paradise Cake
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Bird of Paradise Cake

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Bird of Paradise Cake

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Bird of Paradise Cake

This cake is inspired by the classic Hummingbird Cake. Since it has delicious flavor of bananas and pineapple without the sugar, I'm calling it Bird of Paradise Cake. It gets its delicious sunny flavors from Banana Keto Chow, pineapple extract, and shredded coconut.

Prep Time25

Cook Time25

Total Time50

Course: Desserts

Keyword: Banana

Keto Chow Flavor: Banana

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 338.06kcal

Author: Chef Taffiny Elrod

Ingredients

1 cup Banana Keto Chow
1 cup almond flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
3 large eggs
1 cup unsweetened coconut milk
1 cup brown sugar style sweetener
1/2 cup avocado oil
1/2 teaspoon pure vanilla extract
1/2 teaspoon pineapple extract
1 cup unsweetened shredded coconut 2 oz
1/2 cup pecans, chopped 2 oz
1 recipe of the Banana, Pineapple, Sour Cream Icing

Instructions

Preheat the oven to 350 degrees.
Prepare the cake pans by greasing them well and lining the bottom of the pans with 9" rounds of parchment paper. Lightly oil the parchment paper, too.
Toast the coconut and pecans on an ungreased cookie sheet or cake pan in the middle rack of the oven. Stir them occasionally while they toast and remove them from the oven when they smell fragrant and the coconut is beginning to look golden brown. It should take about five to ten minutes. Set them aside to cool while you make the cake.
In a large mixing bowl, combine Banana Keto Chow, almond flour, baking powder, and cinnamon. Whisk together.
In a separate bowl, mix together the eggs, coconut milk, sweetener, avocado oil, vanilla extract, and pineapple extract. Whisk until fully combined.
Pour the wet ingredients into the dry ingredients and mix well.
Then gently fold in the coconut and pecans.
Divide the cake batter evenly between the two prepared cake pans.
Spread it and smooth it evenly.
Place in the middle rack of the preheated oven to bake.
The cakes are done when they spring back when gently touched in the center and a skewer comes out clean. It should take about 20-25 minutes.
Set on a rack to cool. When the cakes have cooled for about 10 minutes, gently remove them from the cake pans and carefully remove the parchment paper. Set them on the rack to cool completely.
When they are cool, frost them with the Banana, Pineapple, Sour Cream Icing.

Notes

This cake uses the Banana, Pineapple, Sour Cream Icing.

Nutrition Facts

Bird of Paradise Cake

Serving Size

84 grams

Amount per Serving

Calories

338.06

% Daily Value*

Fat

30.96

g

48

%

Saturated Fat

10.2

g

64

%

Trans Fat

0.01

g

Polyunsaturated Fat

3.1

g

Monounsaturated Fat

12.14

g

Cholesterol

56.35

mg

19

%

Sodium

301.43

mg

13

%

Potassium

493.95

mg

14

%

Carbohydrates

29.81

g

10

%

Fiber

4.44

g

19

%

Sugar

1.92

g

2

%

Sugar Alcohol

22.71

g

Net Carbs

2.66

g

Protein

10.61

g

21

%

Vitamin A

118.9

IU

2

%

Vitamin C

24.12

mg

29

%

Calcium

201.1

mg

20

%

Iron

2.52

mg

14

%

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

Nutrition

Photos by Sarah DeYoung

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By Shanelle Sorensen|2021-02-02T14:01:32-07:00May 29th, 2020|Categories: Recipes|Tags: cake, Banana, chef taffiny Elrod|2 Comments

Banana, Pineapple, Sour Cream Icing
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Banana, Pineapple, Sour Cream Icing

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Banana, Pineapple, Sour Cream Icing

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Banana, Pineapple, Sour Cream Icing

This icing is designed to go with the Bird of Paradise Cake.

Prep Time10

Total Time10

Course: Desserts

Keyword: Banana

Keto Chow Flavor: Banana

Recipe Creator: Chef Taffiny Elrod

Servings: 2 1/2 cups

Calories: 128.1kcal

Author: Chef Taffiny Elrod

Ingredients

1 cup heavy cream
1 serving Banana Keto Chow (or 1 scoop)
2 tablespoons powdered erythritol
1/2 teaspoon pineapple extract
3/4 cup sour cream 6 oz

Instructions

Place the heavy cream, Keto Chow, erythritol, and pineapple extract in a large mixing bowl.
Bowl with an electric mixer on low speed until the Keto Chow is mixed into the heavy cream, then increase speed and mix until doubled in volume.
Add the sour cream and beat until just combined.
Will keep in an airtight container in the refrigerator for up to three days.

Notes

This icing is created to go with the Bird of Paradise Cake.

Nutrition Facts

Banana, Pineapple, Sour Cream Icing

Serving Size

48 grams

Amount per Serving

Calories

128.1

% Daily Value*

Fat

11.96

g

18

%

Saturated Fat

7.25

g

45

%

Trans Fat

0.45

g

Polyunsaturated Fat

0.52

g

Monounsaturated Fat

2.98

g

Cholesterol

37.27

mg

12

%

Sodium

100.09

mg

4

%

Potassium

207.29

mg

6

%

Carbohydrates

4.56

g

2

%

Fiber

0.63

g

3

%

Sugar

1.37

g

2

%

Sugar Alcohol

2.41

g

Net Carbs

1.52

g

Protein

3.71

g

7

%

Vitamin A

446.97

IU

9

%

Vitamin C

12.3

mg

15

%

Calcium

85.45

mg

9

%

Iron

0.65

mg

4

%

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

Nutrition

Photos by Sarah DeYoung

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By Shanelle Sorensen|2021-02-02T14:03:51-07:00May 29th, 2020|Categories: Recipes|Tags: Banana, frosting, chef taffiny Elrod, keto icing, cake|0 Comments

Holiday Recipe Challenge: Chocolate Mint “Oreo” Cookies
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Holiday Recipe Challenge: Chocolate Mint “Oreo” Cookies

Uncategorized, Recipes, Community Submissions

Holiday Recipe Challenge: Chocolate Mint “Oreo” Cookies

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5 from 1 vote

Chocolate Mint "Oreo" Cookies

Santa is going keto this year, and if you want any presents, you better leave him some of these cookies with a tall glass of almond milk - or even better yet, a Keto Chow shake!

Prep Time20

Cook Time25

COOL TIME20

Total Time1 5

Course: Desserts, Snacks

Keyword: Chocolate Mint

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Keto Chow Community Recipe

Servings: cookies

Calories: 128.1kcal

Author: Joshua Gudim

Ingredients

Cookies

1/2 cup almond flour
1/3 cup cocoa powder
1/3 cup swerve (granulated)
1 serving Chocolate Mint Keto Chow (or 1 scoop)
1 tsp salt
1 1/2 large eggs, beaten
2 tbsp heavy cream
2 tbsp butter, melted
1/2 tsp vanilla extract

Butter Cream Filling

7 tbsp salted butter at room temperature
2 cups swerve (powdered)
1 tbsp Chocolate Mint Keto Chow
1 tbsp heavy cream
1-2 tbsp cream cheese optional

Instructions

Making the Cookies

Preheat oven to 300F and line a large baking sheet with parchment paper.
In a large bowl, combine all the dry ingredients and mix well.
Add in the egg, heavy cream, butter, vanilla extract, and mix well until a dough forms.
Roll out the dough between two sheets of parchment paper to desired thickness but no thicker than 1/4 inch.
Using a 2-inch round cookie cutter or something that works just as well, cut out circles of dough and lift gently and place them on the prepared baking sheet. Gather up scraps and re-roll until all dough is used up.
Bake cookies until firm to the touch, about 25 minutes, depending on the thickness of your cookies. Remove and let cool.

Making the Butter Cream Filling

Mix butter together with the powdered sugar alternative, adding 1/2 cup of the sugar at a time until blended.
Add Keto Chow and heavy cream and mix well.
If you want, you can add some crumbled cookies into your filling or even a tbsp or two of warmed cream cheese.
Spoon about 1/2 tbsp of the filling on top of half of the cookies you made earlier, then top with the other half of the cookies.

Notes

At approx 1/8" thick I made 37 cookies, 18 sandwiches. Your yield may vary.

Nutrition Facts

Chocolate Mint "Oreo" Cookies

Serving Size

1 cookie

Amount per Serving

Calories

128.1

% Daily Value*

Fat

11.1

g

17

%

Saturated Fat

5

g

31

%

Trans Fat

0.03

g

Polyunsaturated Fat

1.07

g

Monounsaturated Fat

3.87

g

Cholesterol

34.5

mg

12

%

Sodium

245.1

mg

11

%

Potassium

343.87

mg

10

%

Carbohydrates

34.5

g

12

%

Fiber

2

g

8

%

Sugar

0.4

g

0

%

Sugar Alcohol

30.88

g

Net Carbs

1.55

g

Protein

4.7

g

9

%

Vitamin A

252.77

IU

5

%

Vitamin C

9.95

mg

12

%

Calcium

79.49

mg

8

%

Iron

0.43

mg

2

%

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

Nutrition

Photos by Sarah DeYoung

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By Lori Allred|2021-02-02T15:40:28-07:00May 20th, 2020|Categories: Uncategorized, Recipes, Community Submissions|Tags: keto recipes, chocolate mint, Josh Gudim, oreo cookies, keto cookie, chocolate mint cookies|2 Comments