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Keto Chow Spicy Taco Stew - Pressure Cooker

Prep Time10

Cook Time40

Total Time50

Course: Main Dish

Keyword: Keto Chow Community Recipe, Spicy Taco Soup Base

Keto Chow Flavor: Spicy Taco Soup

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 706.6kcal

Equipment

Pressure Cooker

Ingredients

2 lb stew meat of choice roast or pre-cut
4 cup water divided
1/2 medium yellow onion chopped
1/4 cup butter for onion
1/2 medium head cauliflower roughly chopped (approx 3 cups)
2 servings Spicy Taco Base Keto Chow (or 2 scoops)
2 cup water
1/4 cup butter melted
1/2 tsp guar gum
salt and pepper to taste

Instructions

Add stew meat or roast to pressure cooker. Add 2 c water. Cook meat to desired doneness. The MEAT/STEW button works well for this. When meat has finished cooking, remove from pressure cooker and cut into bite sized pieces if using a roast.
While cooking meat, use ¼ c butter and saute chopped onion and cauliflower on low; approx 10 min.
Dump water used for cooking into a blender, add remaining 2 c of water, ¼ c melted butter, 2 servings Spicy Taco Keto Chow, and ½ tsp guar gum. Blend well, scraping sides if necessary.
Place cut meat and sauteed onions into pressure cooker, add Keto Chow soup mixture. Press SAUTE to heat all together.
Add salt and pepper to taste before serving.
TIPS: I used my instant pot on MEAT/STEW for 20 min with quick release, 1 lb frozen venison roast with 2 c water was cooked to medium rare. Make sure guar gum does not touch sides of blender or it will clump. Guar gum can be added in the top pour spout while blending if you are talented.

Notes

Add any other veggies you would like. Make sure they are cooked/softened before heating all together.

Beef soup base keto chow also works well in place of the Spicy taco keto chow!

Nutrition Facts

Keto Chow Spicy Taco Stew - Pressure Cooker

Serving Size

1 serving

Amount per Serving

Calories

706.6

% Daily Value*

Fat

2.4

g

4

%

Saturated Fat

25.5

g

159

%

Trans Fat

2.4

g

Polyunsaturated Fat

1.98

g

Monounsaturated Fat

21.06

g

Cholesterol

168

mg

56

%

Sodium

646

mg

28

%

Potassium

1274.99

mg

36

%

Carbohydrates

9

g

3

%

Fiber

5.3

g

22

%

Sugar

2.3

g

3

%

Sugar Alcohol

0.09

g

Net Carbs

3.68

g

Protein

45.2

g

90

%

Vitamin A

808.58

IU

16

%

Vitamin C

88.36

mg

107

%

Calcium

165.14

mg

17

%

Iron

4.8

mg

27

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-02T12:35:53-07:00February 17th, 2020|Categories: Recipes, Community Submissions|Tags: spicy taco soup, sarah deyoung, stew, keto stew, soup|0 Comments

Holiday Recipe Challenge: Amanda Balle’s Pumpkin Roll
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Holiday Recipe Challenge: Amanda Balle’s Pumpkin Roll

Recipes, Keto Chow Recipes, Uncategorized

Holiday Recipe Challenge: Amanda Balle’s Pumpkin Roll

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5 from 1 vote

Pumpkin Roll

Pumpkin cake with a cream cheese frosting rolled inside.

Prep Time30

Cook Time15

Cooling Time1 15

Total Time2

Course: Desserts

Keyword: Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Amanda Balle

Servings:

Calories: 131.58kcal

Author: Amanda Balle

Ingredients

Pumpkin Cake

3 eggs
1/3 cup powdered erythritol
1/2 cup pureed pumpkin
1 tsp baking soda
1 tsp cinnamon
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)

Cream Cheese Filling

6 oz cream cheese, softened
6 tbsp butter, softened
1/3 cup powdered erythritol

Instructions

Preheat oven to 350F.
Prepare a jelly roll pan by lining it with a piece of parchment paper that fits the pan and grease the top side of the paper.
Add eggs, sweetener, pumpkin, vanilla, baking soda, cinnamon, and Keto Chow together in a bowl and blend everything with an electric mixer or stand mixer until it's nice and creamy. Your cake mixture will be thick.
Spread around on previously prepared greased parchment paper until evenly dispersed over the whole surface of the pan.
Bake in preheated oven for 15 minutes. When cake is finished baking, let it cool for 1-5 minutes and then roll it up WITH the parchment paper. Let cake cool for 30 minutes while rolled up with parchment paper.
While your cake cools, you can prepare your filling by adding the cream cheese, butter, and sweetener. Beat slowly to incorporate powdered sweetener then speed up and beat for 30 seconds. Stop and scrape sides of the bowl and then beat for another minute.
After 30 minutes of cooling, unroll the cake and let it cool for another minute or two.
Spread your cream cheese filling over the entire cake and then roll up the cake, this time without the parchment paper.
Wrap with plastic wrap and set in the fridge for at least an hour. When serving, you can dust with more powdered sweetener, if desired.

Notes

If you do not have parchment paper, you can dust a thin kitchen towel with powdered sweetener and roll your cooked cake up with the towel instead of the parchment paper, but be sure to grease your baking pan very well.

Nutrition Facts

Pumpkin Roll

Serving Size

63 g

Amount per Serving

Calories

131.58

% Daily Value*

Fat

11.88

g

18

%

Saturated Fat

6.91

g

43

%

Trans Fat

0.4

g

Polyunsaturated Fat

0.58

g

Monounsaturated Fat

3.21

g

Cholesterol

71.6

mg

24

%

Sodium

280.82

mg

12

%

Potassium

183.97

mg

5

%

Carbohydrates

15.58

g

5

%

Fiber

0.89

g

4

%

Sugar

1.04

g

1

%

Sugar Alcohol

13.21

g

Net Carbs

1.49

g

Protein

4.58

g

9

%

Vitamin A

1999.96

IU

40

%

Vitamin C

11.87

mg

14

%

Calcium

85.55

mg

9

%

Iron

0.49

mg

3

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Amanda|2021-02-03T08:20:59-07:00February 14th, 2020|Categories: Recipes, Keto Chow Recipes, Uncategorized|Tags: pumpkin Spice Caramel, keto treat, keto cake, amanda balle, pumpkin keto chow, pumpkin roll|5 Comments

Holiday Recipe Challenge: Mike Mallett’s Pumpkin Spice Tart
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Holiday Recipe Challenge: Mike Mallett’s Pumpkin Spice Tart

Uncategorized, Recipes, Keto Chow Recipes

Holiday Recipe Challenge: Mike Mallett’s Pumpkin Spice Tart

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5 from 1 vote

Mike Mallett's Pumpkin Spice Tart

This is a cream pie, not a custard-style baked pie. You can skip the shell altogether and eat this like pudding if you wish! You can also cut the whipped cream topping in half to lower the carbs if you want. You could make this tart with Snickerdoodle Keto Chow instead of the Pumpkin.

Total Time1

Course: Desserts

Keyword: Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 374.21kcal

Author: Mike Mallett

Equipment

10" tart pan
whipped cream dispenser (optional)

Ingredients

Topping

2 cups heavy whipping cream
1/2 tsp vanilla extract
1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
2 tbsp Lakanto powdered monk fruit sweetener or sweetener of your choice
1/2 serving Pumpkin Spice Caramel Keto Chow (or 1/2 scoop)

Crust

1/4 cup Lakanto monk fruit sweetener, granulated or powdered or sweetener of your choice
1/4 cup ground golden flaxseed meal
1/4 cup coconut flour
1/2 cup finely ground blanched almond flour
1/4 cup ground psyllium husk powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp vanilla extract
1/4 cup salted butter

Pumpkin Filling

1 15-oz can of 100% pumpkin puree
8 oz softened cream cheese (1 package)
1/4 cup Lakanto powdered monk fruit sweetener or sweetener of your choice
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
1/2 cup heavy whipping cream
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/2 tsp salt

Instructions

Topping

This topping is a flavored whipped cream. You can make it in a bowl using a hand or stand mixer, but my instructions are for a whipped cream dispenser bottle which uses NO2 cartridges. If you use a mixer, make a whipped cream in a bowl to stiff peaks with no sweetener, then fold in the dry ingredients at the end with a rubber spatula. This is enough topping for slightly more than one tart, depending on how thick you like your whipped cream.
Chill whipped cream canister in the freezer for at least an hour with the lid off or with the lid on in the fridge overnight. If using a bowl instead, chill the bowl.
Combine dry ingredients for the topping in a blender. Blend on high for 3 minutes. Tap the blender occasionally to make sure all ingredients become finely powdered.
Add cream and vanilla and blend until mixed, approximately 20 seconds, until wet and dry ingredients are well blended.
Pour the cream into the whipped cream canister and screw on the lid tightly.
Insert the NO2 cartridge into the dispenser and screw on the part which holds it until you hear the gas release into the canister. Immediately swirl the canister to mix the gas into the cream by turning upside down and shaking for about 15 seconds.
Install the right dispenser nozzle.
Store in the fridge until the tart is finished.

Crust

This is a crumb-style crust similar to a graham cracker crust, but slightly more crusty. You can substitute any crust you want such as a coconut flour crust, but I tried to minimize the net carbs by substituting more fiber for some of the flour.
Preheat oven to 325F.
Combine and whisk the crust's dry ingredients in a bowl to break up any clumps until it is a smooth, even powder.
Melt butter in the microwave.
Add vanilla to melted butter and stir.
Pour liquid onto dry ingredients and stir crumb mixture until well distributed.
Pour crumb mixture into a 10" tart pan, approximately 1 1/2" deep and press down and onto the sides of the tart pan with a flat bottomed glass or measuring cup. This is a crumb-style crust, so you want to press it hard enough so that it does not crumble while baking. Crumbs do not need to go all the way to the top, but should be about 1" high on the sides.
Cook at 325F for 8-10 minutes. Crust should be slightly brown, but will not change color much.
Let cool to room temperature. You can speed this up by putting it in the freezer for 10 minutes.

Pumpkin Filling

Whip cream to soft peaks, then add vanilla.
Add dry ingredients and cream cheese to the whipped cream and beat until smooth, approximately 1 minute.
Add pumpkin and beat again, making sure to scrape down the sides of the bowl several times until filling is smooth and evenly colored.

Final Assembly

Gently spoon filling into the cooled tart shell one scoop at a time. This helps distribute the filling evenly and also prevents disturbing the shell, which is somewhat fragile.
Using an offset spatula, spread the filling to all of the corners.
Chill for at least 1 hour
Add whipped cream topping to the top of the tart using whatever pattern you choose. You can use a spoon and spread it that way or you can do small dots with a whipped cream dispenser or piping bag.
If desired, you can serve with some low carb caramel sauce and/or chopped nuts like pecans. Keep leftovers covered in the fridge.

Notes

The whipped cream dispenser is my new favorite kitchen gadget. One trick about using the cream dispenser is this: the spices tend to clog the nozzle. This is why I recommend blending all the powders (spices, sugar, Keto Chow, etc.) to make the particles as fine as possible. You will have leftover cream as this makes more than you need for one tart, but you do not want to partially fill the canister because you waste a gas cartridge every time you fill it.

Orig

Nutrition Facts

Mike Mallett's Pumpkin Spice Tart

Serving Size

150 g

Amount per Serving

Calories

374.21

% Daily Value*

Fat

31.99

g

49

%

Saturated Fat

18.67

g

117

%

Trans Fat

0.99

g

Polyunsaturated Fat

2.59

g

Monounsaturated Fat

8.32

g

Cholesterol

86.78

mg

29

%

Sodium

420.55

mg

18

%

Potassium

380.29

mg

11

%

Carbohydrates

27.13

g

9

%

Fiber

8.63

g

36

%

Sugar

3.9

g

4

%

Sugar Alcohol

11.99

g

Net Carbs

6.51

g

Protein

8.51

g

17

%

Vitamin A

6601.22

IU

132

%

Vitamin C

18.98

mg

23

%

Calcium

168.24

mg

17

%

Iron

1.42

mg

8

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Shanelle Sorensen|2021-02-03T08:22:56-07:00February 14th, 2020|Categories: Uncategorized, Recipes, Keto Chow Recipes|Tags: Chocolate, peanut Butter, keto treat, amanda balle, peanut butter bars|0 Comments

Holiday Recipe Challenge: Samantha Dillard’s Pumpkin Caramel French Toast Sticks
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Holiday Recipe Challenge: Samantha Dillard’s Pumpkin Caramel French Toast Sticks

Recipes, Community Submissions

Holiday Recipe Challenge: Samantha Dillard’s Pumpkin Caramel French Toast Sticks

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5 from 1 vote

Pumpkin Caramel French Toast Sticks

Golden and crispy, with the familiar custard flavor that makes French toast so delicious, these fall-flavored French toast sticks are the perfect breakfast to liven up your morning!

Prep Time15

Cook Time25

Cooling Time30

Total Time1 10

Course: Breakfast

Keyword: Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 435.8kcal

Author: Samantha Dillard

Ingredients

6 large eggs
3/4 cup heavy whipping cream
1/2 cup brown swerve
1/2 cup blanched finely ground almond flour
1/2 tsp pumpkin pie spice
1 tsp baking powder
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
2 tbsp butter for frying

Instructions

Preheat oven to 350F. In a large mixing bowl, combine all ingredients using a hand mixer until well combined, about 90 seconds. Let rest for 5 minutes.
Pour mixture into a parchment lined 9x9 baking dish.
Bake for 20-25 minutes, or until firm, then let cool completely, about 30 minutes. Cut loaf into 12 sticks.
Melt the butter in a nonstick skillet over medium heat, then fry the French toast sticks until golden brown on each side, about 30-45 seconds per side.
Serve warm and store leftovers covered in the refrigerator up to 5 days for best freshness.

Nutrition Facts

Pumpkin Caramel French Toast Sticks

Serving Size

1 serving

Amount per Serving

Calories

435.8

% Daily Value*

Fat

37.5

g

58

%

Saturated Fat

17

g

106

%

Trans Fat

0.8

g

Polyunsaturated Fat

3.73

g

Monounsaturated Fat

13.12

g

Cholesterol

348.5

mg

116

%

Sodium

365.7

mg

16

%

Carbohydrates

34.9

g

12

%

Fiber

3.3

g

14

%

Sugar

2.8

g

3

%

Sugar Alcohol

28.36

g

Net Carbs

3.24

g

Protein

20.2

g

40

%

Vitamin A

1282.11

IU

26

%

Vitamin C

34.58

mg

42

%

Calcium

287.54

mg

29

%

Iron

2.03

mg

11

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-03T08:24:21-07:00February 14th, 2020|Categories: Recipes, Community Submissions|Tags: french toast, french toast sticks, breakfast, pumpkin, Samantha Dillard, pumpkin keto chow|0 Comments

Golden Milk Eggnog Latte
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Golden Milk Eggnog Latte

Recipes, Keto Chow Recipes

Golden Milk Eggnog Latte

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Golden Milk Eggnog Latte

You won’t even taste the eggnog in this cozy latte, but it will enhance the warming spices inspired by golden milk which are known for their healing and anti-inflammatory properties. It's a caffeine-free, warm drink that will soothe your senses. I was really happy with how this came out and it turned out to be a great use for eggnog flavor.

Prep Time5

Total Time5

Course: Drinks

Keyword: Chef Taffiny Elrod, Eggnog

Keto Chow Flavor: Eggnog

Recipe Creator: Chef Taffiny Elrod

Servings: ounces

Calories: 585.1kcal

Author: Taffiny Elrod

Ingredients

2 ounces unsalted butter or ghee
1 tsp ground turmeric
1 tsp ground ginger
1/2 tsp ground cinnamon
2 whole black peppercorns crushed
8 ounces almond milk
8 ounces water
1 serving Eggnog Keto Chow (or 1 scoop)

Instructions

Melt the butter in a small saucepan over low heat.
Whisk in the spices and warm them in the melted butter until they smell fragrant.
Add the almond milk and water and gently heat through.
Add the scoop of Eggnog Keto Chow and blend until fully mixed and frothy. I use an immersion blender for this. Serve warm.

Nutrition Facts

Golden Milk Eggnog Latte

Serving Size

20 ounces

Amount per Serving

Calories

585.1

% Daily Value*

Fat

49.5

g

76

%

Saturated Fat

29.1

g

182

%

Trans Fat

1.9

g

Polyunsaturated Fat

2.31

g

Monounsaturated Fat

15.01

g

Cholesterol

133.9

mg

45

%

Sodium

1048.4

mg

46

%

Potassium

1805.46

mg

52

%

Carbohydrates

12.5

g

4

%

Fiber

8.1

g

34

%

Sugar

0.7

g

1

%

Sugar Alcohol

0.01

g

Net Carbs

4.4

g

Protein

28.2

g

56

%

Vitamin A

2147.62

IU

43

%

Vitamin C

136.7

mg

166

%

Calcium

1244.08

mg

124

%

Iron

5.23

mg

29

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-02T13:32:58-07:00February 9th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, keto recipe, chef taffiny Elrod, milk latte, drink, Eggnog|0 Comments

Bacon Cheeseburger Soup
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Bacon Cheeseburger Soup

Keto Chow Recipes, Recipes

Bacon Cheeseburger Soup

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Bacon Cheeseburger Soup

All the delicious flavors of your favorite burger in a satisfying soup. Feel free to add any of your favorite burger toppings as garnish for this soup - jalapenos, avocado, even shredded lettuce come to mind - and let everyone customize their own bowl. Fun for the whole family.

Prep Time5

Cook Time30

Total Time35

Course: Soup

Keyword: Beef Soup Base, Chef Taffiny Elrod

Keto Chow Flavor: Beef Soup Base

Recipe Creator: Chef Taffiny Elrod

Servings: cups

Calories: 422.5kcal

Author: Taffiny Elrod

Ingredients

4 ounces bacon
4 ounces onion diced
1 pound ground chuck
1/4 cup sugar free ketchup or tomato sauce
1 tbsp deli mustard
1 tbsp garlic powder
1 tsp sea salt
1/2 tsp black pepper
2 servings Beef Soup Base Keto Chow (or 2 scoops)
4 cups water
8 ounces cheddar cheese grated
dill pickle slices for garnish

Instructions

In a large soup pot, cook the bacon over low heat until the fat has rendered off and the bacon is crispy. Remove the bacon and set aside. When the bacon is cool enough to touch, crumble it into large pieces.
Add the onions to the pan and cook them in the bacon fat over medium heat, until they are translucent.
Add the ground beef and cook, stirring to break it up into small pieces. When the beef is browned, add the ketchup, mustard, garlic powder, salt and pepper and cook until the mixture is fragrant and bubbling.
Add the water to the pot and bring to a boil, reduce heat and simmer until beef is fully cooked, about 10 minutes.
Carefully remove about a cup of the hot cooking liquid and blend the Beef Soup Base Keto Chow into the liquid, then stir it back into the soup. Then stir in the cheese and simmer until the cheese is melted.
Serve, garnished with crumbled bacon and dill pickle slices and any other toppings you like.

Nutrition Facts

Bacon Cheeseburger Soup

Serving Size

348 grams

Amount per Serving

Calories

422.5

% Daily Value*

Fat

25.36

g

39

%

Saturated Fat

12.05

g

75

%

Trans Fat

0.67

g

Polyunsaturated Fat

1.27

g

Monounsaturated Fat

8.89

g

Cholesterol

122.38

mg

41

%

Sodium

1666.64

mg

72

%

Potassium

858.15

mg

25

%

Carbohydrates

6.79

g

2

%

Fiber

2.52

g

11

%

Sugar

1.77

g

2

%

Sugar Alcohol

0.74

g

Net Carbs

3.57

g

Protein

41.99

g

84

%

Vitamin A

895.36

IU

18

%

Vitamin C

2.54

mg

3

%

Calcium

415.72

mg

42

%

Iron

3.34

mg

19

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-01T14:31:36-07:00February 1st, 2020|Categories: Keto Chow Recipes, Recipes|Tags: keto chow recipe, soup, beef soup, chef taffiny Elrod, bacon cheeseburger, bacon cheeseburger soup|2 Comments

Chocolate Peanut Butter Bars
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Chocolate Peanut Butter Bars

Recipes, Keto Chow Recipes

Chocolate Peanut Butter Bars

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4 from 1 vote

Chocolate Peanut Butter Bars

Prep Time30

Cook Time15

Total Time45

Course: Desserts

Keyword: Amanda Balle, Chocolate Peanut Butter

Keto Chow Flavor: Chocolate Peanut Butter

Recipe Creator: Amanda Balle

Servings:

Calories: 175.9kcal

Author: Amanda

Ingredients

PEANUT BUTTER BARS

1/2 cup or 1 stick of unsalted butter softened
1/2 cup natural peanut butter (145g) Salted is okay
1 egg room temperature
1/4 cup confectioners swerve or other sweetener
1 tsp vanilla extract
1 tsp baking soda
1 serving Chocolate Peanut Butter Keto Chow (58g or 1 scoop)

FROSTING

1/2 cup or 1 stick unsalted butter softened
1/4 cup heavy whipping cream
1/3 cup confectioners swerve
1/4 cup unsweetened cocoa

Instructions

Preheat oven to 350 degrees
Cream together butter, peanut butter, egg, sweetener, and vanilla for about 1 minute with a mixer on low to medium speed. Add baking soda and Keto Chow and mix again until combined.
Spread mixture in a greased 9x13 baking dish or a ¼ size cookie sheet. Bake at 350 degrees for 15 minutes. The mixture will not spread while baking so make sure to spread to the edges.
While your bars are cooling, mix together frosting ingredients until smooth and creamy. Once the bars are cooled, spread on chocolate frosting.

Notes

I softened my frosting for about 10 seconds (watch carefully it melts quick) in the microwave before frosting the bars so that it spread easier. I then set them in the fridge for roughly 30 minutes to set the frosting back up.

If you wish, you can add a layer of peanut butter between the bars and frosting.

Nutrition Facts

Chocolate Peanut Butter Bars

Serving Size

1 serving

Amount per Serving

Calories

175.9

% Daily Value*

Fat

17.2

g

26

%

Saturated Fat

8.7

g

54

%

Trans Fat

0.5

g

Polyunsaturated Fat

1.53

g

Monounsaturated Fat

5.69

g

Cholesterol

45.7

mg

15

%

Sodium

115.4

mg

5

%

Potassium

223.04

mg

6

%

Carbohydrates

10.8

g

4

%

Fiber

1.5

g

6

%

Sugar

0.5

g

1

%

Sugar Alcohol

8.25

g

Net Carbs

1.1

g

Protein

4.5

g

9

%

Vitamin A

438.14

IU

9

%

Vitamin C

8.56

mg

10

%

Calcium

78.58

mg

8

%

Iron

0.51

mg

3

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Amanda|2021-02-08T10:12:15-07:00January 23rd, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Chocolate, peanut Butter, keto treat, amanda balle, peanut butter bars|2 Comments

Crockpot Taco Soup
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Crockpot Taco Soup

Recipes, Keto Chow Recipes

Crockpot Taco Soup

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5 from 2 votes

Crockpot Taco Soup

Fairly chilly here today. For taco Tuesday I made taco soup! I kept it mild so my kids would eat it too!

Prep Time10

Cook Time2 30

Total Time2 40

Course: Soup

Keyword: Amanda Balle, Spicy Taco Soup Base

Keto Chow Flavor: Spicy Taco Soup

Recipe Creator: Amanda Balle

Servings: people

Calories: 269.2kcal

Author: Amanda

Ingredients

1 lb ground beef
4 oz can of diced chiles
14.5 oz can diced tomatoes
1 serving Spicy Taco Base Keto Chow (or 1 scoop)
4 oz cream cheese
1 tsp salt
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
your favorite taco toppings

Instructions

Brown the beef on medium high heat. (I used my instant pot on sauté.)
Add the rest of the ingredients and stir together. Don’t worry about mixing in the cream cheese; it will melt as it cooks.
Cook in crockpot or using a crockpot feature on high for 2 hours.
Add all of your favorite taco toppings and serve.

Nutrition Facts

Crockpot Taco Soup

Serving Size

1 serving

Amount per Serving

Calories

269.2

% Daily Value*

Fat

15.2

g

23

%

Saturated Fat

7.2

g

45

%

Trans Fat

0.3

g

Polyunsaturated Fat

0.64

g

Monounsaturated Fat

5.26

g

Cholesterol

85.8

mg

29

%

Sodium

774.7

mg

34

%

Potassium

640.71

mg

18

%

Carbohydrates

6.4

g

2

%

Fiber

2.2

g

9

%

Sugar

2.4

g

3

%

Sugar Alcohol

0.03

g

Net Carbs

4.17

g

Protein

26

g

52

%

Vitamin A

877.28

IU

18

%

Vitamin C

36.72

mg

45

%

Calcium

112.06

mg

11

%

Iron

3.14

mg

17

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Amanda|2021-02-02T12:37:36-07:00January 23rd, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto soup, amanda balle, taco soup, soup, spicy taco soup|16 Comments

Holiday Recipe Challenge: Dori’s Eggnog Loaf
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Holiday Recipe Challenge: Dori’s Eggnog Loaf

Recipes, Community Submissions

Holiday Recipe Challenge: Dori’s Eggnog Loaf

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5 from 1 vote

Eggnog Loaf

Quick, easy, and delicious! You will love this seasonal twist on a keto must-try breakfast.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast, Snacks

Keyword: Eggnog, Keto Chow Community Recipe

Keto Chow Flavor: Eggnog

Recipe Creator: Keto Chow Community Recipe

Servings: slices

Calories: 166.7kcal

Author: Colourful Keto With Dori

Ingredients

1 serving Eggnog Keto Chow (or 1 scoop)
4 eggs
1/3 cup heavy whipping cream
cinnamon as desired

Instructions

Mix ingredients together until well combined. You can sprinkle cinnamon on top and use a toothpick to create a swirled design.
Using a 5x7” glass pan, microwave for 6 minutes or bake at 300 degrees for 35-40 minutes for 4 servings. For 6 slightly thinner servings, use a 7x11” pan and bake at 300 degrees for 30 minutes.
Serve as is, or top with your favorite pancake, French toast, or German pancake toppings such as butter, sugar free syrup, powdered sweetener, whipped cream, or berries!

Nutrition Facts

Eggnog Loaf

Serving Size

1 serving

Amount per Serving

Calories

166.7

% Daily Value*

Fat

11.9

g

18

%

Saturated Fat

6

g

38

%

Trans Fat

0.2

g

Polyunsaturated Fat

0.93

g

Monounsaturated Fat

3.58

g

Cholesterol

189.3

mg

63

%

Sodium

275.1

mg

12

%

Potassium

459.84

mg

13

%

Carbohydrates

3

g

1

%

Fiber

1.8

g

8

%

Sugar

1.2

g

1

%

Sugar Alcohol

0.01

g

Net Carbs

1.18

g

Protein

12.6

g

25

%

Vitamin A

575.18

IU

12

%

Vitamin C

34.29

mg

42

%

Calcium

220.79

mg

22

%

Iron

1.12

mg

6

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-02T13:36:24-07:00January 21st, 2020|Categories: Recipes, Community Submissions|Tags: holiday recipe challenge, egg loaf, eggnog loaf, keto egg loaf, eggnog keto chow, dori, Eggnog|2 Comments

Creamy Chicken Cordon Bleu Soup
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Creamy Chicken Cordon Bleu Soup

Recipes, Keto Chow Recipes

Creamy Chicken Cordon Bleu Soup

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4.50 from 2 votes

Chicken Cordon Bleu Soup

Prep Time10

Total Time10

Course: Soup

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: ounces

Calories: 839.89kcal

Author: Taffiny Elrod

Equipment

Immersion Blender

Ingredients

12 ounces very hot low-sodium chicken broth or water
2 ounces salted butter
1 serving Savory Chicken Soup Keto Chow (or 1 scoop)
1-2 tsp Dijon mustard
2 ounces ham cut into small pieces
2 ounces Swiss cheese shredded
salt and pepper to taste

Instructions

Blend hot broth, butter, Keto Chow and Dijon mustard until creamy and smooth, then add the ham and Swiss cheese and blend for a few more seconds.

Notes

This is easily made with only a whisk. The recipe is delicious as is, but adding some shredded chicken would be yummy too!

Nutrition Facts

Chicken Cordon Bleu Soup

Serving Size

16 ounces

Amount per Serving

Calories

839.89

% Daily Value*

Fat

66.8

g

103

%

Saturated Fat

40

g

250

%

Trans Fat

2.42

g

Polyunsaturated Fat

2.4

g

Monounsaturated Fat

16.84

g

Cholesterol

212.1

mg

71

%

Sodium

3381.7

mg

147

%

Potassium

1618.19

mg

46

%

Carbohydrates

9.3

g

3

%

Fiber

6.5

g

27

%

Sugar

1.2

g

1

%

Sugar Alcohol

0.01

g

Net Carbs

2.8

g

Protein

51.8

g

104

%

Vitamin A

2300.77

IU

46

%

Vitamin C

120.59

mg

146

%

Calcium

1270.95

mg

127

%

Iron

3.01

mg

17

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-03T10:20:35-07:00January 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Savory Chicken Soup, keto recipe, keto soup, chef taffiny Elrod, chicken soup|5 Comments