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Hot Buttered Spiced Apple Tea
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Hot Buttered Spiced Apple Tea

Keto Chow Recipes, Recipes

Hot Buttered Spiced Apple Tea

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Hot Buttered Spiced Apple Tea

Hot cider meets hot apple pie in this cozy, creamy treat.

Prep Time15

Total Time15

Course: Desserts, Drinks

Keyword: Apple Pie, Chef Taffiny Elrod

Keto Chow Flavor: Apple Pie

Recipe Creator: Chef Taffiny Elrod

Servings: 16 oz. serving

Calories: 537.1kcal

Author: Taffiny Elrod

Equipment

Immerision Blender

Ingredients

1 1/2 cups water
1 bag apple spice herbal tea or any flavor you like
4 Tbsp. unsalted butter
1 serving Apple Pie Keto Chow
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
2 tsp. fresh squeezed lemon juice
Whipped cream for garnish optional

Instructions

Bring the water to a boil and pour it over the tea bag in a large mug or heatproof jar.
Steep the tea bag for full strength tea, usually at least three minutes.
Remove the tea bag from the cup and add the butter, Keto Chow, allspice, cinnamon, and lemon juice to the brewed tea.
Mix with an immersion blender until all the Keto Chow is dissolved and the drink is frothy and creamy. Garnish with whipped cream if desired and enjoy warm.

Notes

NOTE: The nutrition information does not include optional whipped cream.

Nutrition Facts

Hot Buttered Spiced Apple Tea

Serving Size

1 16-oz. serving

Amount per Serving

Calories

537.1

% Daily Value*

Fat

26.6

Saturated Fat

181

Trans Fat

1.9

Polyunsaturated Fat

1.72

Monounsaturated Fat

13.3

Cholesterol

134

Sodium

876

Potassium

1581.72

Carbohydrates

9.1

Fiber

7.4

Sugar

Net Carbs

1.69

Protein

26.8

Vitamin A

2425.16

Vitamin C

122.5

148

Calcium

784.46

Iron

2.54

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

Nutrition

Photography by Sarah DeYoung

By Taffiny Elrod|2021-09-09T13:34:04-06:00September 9th, 2021|Categories: Keto Chow Recipes, Recipes|Tags: keto chow recipe, apple pie, Chef Taffy Elrod, Spiced Apple Pie, keto apple pie, keto recipes|0 Comments

Apple Pie Ice Cream Sandwich
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Apple Pie Ice Cream Sandwich

Recipes, Keto Chow Recipes

Apple Pie Ice Cream Sandwich

Applie Pie Ice Cream Sandwich Chaffle White 12

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Apple Pie Ice Cream Sandwich

Chaffles a la mode, with creamy, spicy flavor in an irresistible mini sandwich.

Prep Time5

Cook Time6

Total Time11

Course: Breakfast, Desserts, Snacks

Keyword: Apple Pie, Chef Taffiny Elrod

Keto Chow Flavor: Apple Pie

Recipe Creator: Chef Taffiny Elrod

Servings: 2 chaffles

Calories: 394.8kcal

Author: Taffiny Elrod

Ingredients

2 oz. cream cheese, softened
1 large egg
1 Tbsp. Apple Pie Keto Chow
1 tsp. brown sugar style erythritol blend
1/4 tsp. ground cinnamon
1/4 tsp. pure vanilla extract
1 tsp. chopped pecans (optional)
1 scoop keto vanilla ice cream

Instructions

In a small mixing bowl, whip the cream cheese with a fork to lighten it, then whisk in the egg.
Mix in the Keto Chow, erythritol blend, cinnamon, vanilla extract, and pecans if using.
Preheat a mini waffle iron and spray with oil.
Add half the batter to the waffle iron to cook. It should take about three minutes. If the waffle feels stuck, let it cook a bit longer until it frees easily. Repeat with the other half of the batter.
Sandwich the vanilla ice cream between the two chaffles.

Notes

ONE SERVING IS 2 4” WAFFLES. ENTIRE RECIPE IS ONE SERVING.

Nutrition Facts

Apple Pie Ice Cream Sandwich

Serving Size

1 serving (2 waffles)

Amount per Serving

Calories

394.8

% Daily Value*

Fat

34.4

Saturated Fat

18.6

116

Trans Fat

0.9

Polyunsaturated Fat

1.55

Monounsaturated Fat

7.09

Cholesterol

293.1

Sodium

405.9

Potassium

399.71

Carbohydrates

Fiber

2.4

Sugar

Sugar Alcohol

8.51

Net Carbs

5.12

Protein

14.8

Vitamin A

1310.66

Vitamin C

18.37

Calcium

225.26

Iron

1.08

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

Nutrition

Photos by Sarah DeYoung

By Taffiny Elrod|2021-09-09T13:31:08-06:00September 8th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: apple pie, Chef Taffy Elrod, keto chaffles, keto chow recipe, chaffles, keto recipe|0 Comments

Pumpkin Spice Cranberry Yogurt Bowls
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Pumpkin Spice Cranberry Yogurt Bowls

Recipes, Keto Chow Recipes

Pumpkin Spice Cranberry Yogurt Bowls

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Pumpkin Spice Cranberry Yogurt Bowls

The perfect breakfast bowl when nothing but fall flavors will do.

Prep Time30

Chill Time1

Total Time1 30

Course: Desserts

Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Chef Taffiny Elrod

Servings: (6 oz.) Bowl

Author: Taffiny Elrod

Ingredients

3 cups fresh cranberries (12 oz.) sorted and rinsed
1 cup water
3/4 cup granulated erythritol (5 oz.)
1 cinnamon stick
2 cups full-fat Greek yogurt
1 cup coconut cream
1 serving Pumpkin Spice Caramel Keto Chow
1 tsp. vanilla extract
1/2 tsp. pumpkin pie spice or ground cinnamon
10-20 drops liquid stevia
3 Tbsp. chopped walnuts
3 Tbsp. toasted pumpkin seeds

Instructions

To make the cranberry sauce place the cranberries, water, erythritol, and cinnamon stick in a medium saucepan and bring to a boil.
Cook for about 10 minutes, or until the cranberries have all popped.
Remove the cinnamon stick and transfer the sauce to a container. For clear cranberry sauce, strain it through a sieve to remove skins. Let chill completely.
To make the yogurt, combine Greek yogurt, coconut cream, and the Keto Chow in a large mixing bowl and whisk until fully combined.
Add the vanilla extract, pumpkin spice, and stevia; mix well.
To assemble, place 1/4 cup chilled cranberry sauce in the bottom of each bowl.
Top the cranberry sauce in each bowl with 1/2 cup of the yogurt.
Mix the walnuts and pumpkin seeds together and sprinkle about one Tbsp. over each bowl.
Let chill at least an hour for the best flavor.
Wrap tightly and store in the refrigerator for up to five days.

Photography by Sarah DeYoung

By Taffiny Elrod|2021-09-09T13:30:58-06:00September 7th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: pumpkin Spice Caramel, keto chow recipes, Chef Taffy Elrod, pumpkin recipes|0 Comments

Mini Mocha Mousse Cups
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Mini Mocha Mousse Cups

Recipes, Keto Chow Recipes

Mini Mocha Mousse Cups

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Mini Mocha Mousse Cups

A creamy mocha mousse over a chocolate base—a perfect fun-size treat when those unexpected chocolate cravings hit.

Prep Time20

Chill Time20

Total Time40

Course: Desserts

Keyword: Chef Taffiny Elrod, Mocha

Keto Chow Flavor: Mocha

Recipe Creator: Chef Taffiny Elrod

Servings: oz cup

Calories: 95.1kcal

Author: Taffiny Elrod

Equipment

24 mini muffin cups; paper candy liners

Ingredients

1 cup sugar-free milk chocolate chips
1 Tbsp. coconut oil
8 oz. cream cheese softened
1 serving Mocha Keto Chow
1 tsp. instant coffee granules
1 cup sugar-free white chocolate chips
1/4 cup heavy cream

Instructions

Line the muffin tins with the liners.
Melt the chocolate and coconut oil together in the microwave at 30-second intervals, stirring after each interval until they are melted and smooth.
Place a tsp. of melted chocolate in the bottom of each liner and spread evenly. There should be melted chocolate remaining to decorate the cups.
In a large mixing bowl, beat the cream cheese with an electric mixer until light and fluffy.
Add the Keto Chow and coffee granules to the cream cheese and beat until combined.
Melt the white chocolate in the microwave in 30-second intervals, stirring after each, until melted and smooth.
Mix the melted white chocolate into the cream cheese mixture.
Add the heavy cream to the bowl and beat until the mixture is light and fluffy.
Place approximately one Tbsp. of mousse filling over the chocolate layer in the paper liners.
Decorate the tops of the mousse cups with a drizzle of the melted chocolate.
Place in the freezer for 20 minutes to set.
Keep the mousse cups refrigerated or serve frozen. Store the mousse cups in a single layer, in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months.

Nutrition Facts

Mini Mocha Mousse Cups

Serving Size

1 cup

Amount per Serving

Calories

95.1

% Daily Value*

Fat

8.2

Saturated Fat

Trans Fat

0.1

Polyunsaturated Fat

0.19

Monounsaturated Fat

1.1

Cholesterol

13.9

Sodium

69.6

Potassium

122.51

Carbohydrates

8.3

Fiber

3.1

Sugar

0.7

Sugar Alcohol

4.02

Net Carbs

1.13

Protein

2.2

Vitamin A

183.14

Vitamin C

5.01

Calcium

53.65

Iron

0.34

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

Nutrition

Photography by Sarah DeYoung

By Taffiny Elrod|2021-09-01T23:50:23-06:00September 1st, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Mocha, keto mousse, Chef Taffy Elrod, keto mocha, mocha mousse cups, keto recipes|0 Comments

Mochaccino Mug Cake
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Mochaccino Mug Cake

Recipes, Keto Chow Recipes

Mochaccino Mug Cake

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Mochaccino Mug Cake

With an espresso kick, a chocolate center, and sweet espresso glaze, breakfast doesn’t get more luxurious than this.

Prep Time5

Cook Time1

Total Time6

Course: Desserts

Keyword: Chef Taffiny Elrod, Mocha

Keto Chow Flavor: Mocha

Recipe Creator: Chef Taffiny Elrod

Servings: 4 oz mug cake

Calories: 271.1kcal

Author: Taffiny Elrod

Ingredients

4 tsp. unsalted butter divided
1 large egg
1 Tbsp. brewed espresso or strong coffee room temperature, plus more for glaze
2 Tbsp. Mocha Keto Chow
4 tsp. powdered erythritol, divided
1 Tbsp. coconut flour
1/4 tsp. baking powder
1 tsp. sugar-free chocolate chips
Whipped cream for garnish optional

Instructions

Place the butter in a 12 oz. microwave safe mug and microwave about 30 seconds, or until melted. Remove 1 tsp. of melted butter and set aside for the topping.
If the butter is hot, allow it to cool to room temperature.
Break the egg into the mug with the butter and beat well.
Stir in 1 Tbsp. espresso.
Add the Keto Chow, 3 teaspoons erythritol, coconut flour, and baking powder. Stir until combined.
Gently place the chocolate chips together on the surface of the batter. They will sink in as the cake cooks.
Place the mug in the microwave and cook on full power for 60-90 seconds or until the cake is doubled and shrinks away from the sides. Be careful when handling; it will be very hot.
Let the cake cool for two minutes before removing it from the microwave.
In a small bowl stir together the reserved butter and erythritol with 1/4 teaspoon espresso to make a glaze.
Spread the glaze over the cooled mug cake and garnish with whipped cream if desired.

Nutrition Facts

Mochaccino Mug Cake

Serving Size

1 mug cake

Amount per Serving

Calories

271.1

% Daily Value*

Fat

22.1

Saturated Fat

12.1

Trans Fat

0.6

Polyunsaturated Fat

1.29

Monounsaturated Fat

6.47

Cholesterol

231.5

Sodium

444.2

Potassium

602.47

Carbohydrates

26.1

Fiber

3.1

Sugar

0.9

Sugar Alcohol

20.9

Net Carbs

2.13

Protein

14.8

Vitamin A

1033.11

Vitamin C

36.03

Calcium

322.4

Iron

1.72

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

Nutrition

Photography by Sarah DeYoung

By Taffiny Elrod|2021-09-01T23:50:31-06:00September 1st, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Mocha, mug cake, keto recipe, Chef Taffy, keto mug cake|0 Comments

Peaches and Cream Crumb Bars
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Peaches and Cream Crumb Bars

Recipes, Keto Chow Recipes

Peaches and Cream Crumb Bars

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5 from 1 vote

Peaches and Cream Crumb Bars

Prep Time20

Cook Time35

Total Time55

Course: Desserts

Keyword: Amanda Balle, Peaches & Cream

Keto Chow Flavor: Peaches & Cream

Recipe Creator: Amanda Balle

Servings: 1.5"x2" piece

Calories: 204.1kcal

Author: Amanda

Ingredients

1 cup almond flour
1 tsp. baking soda
1 serving Peaches & Cream Keto Chow
1/4 cup granulated erythritol
1/2 cup cold unsalted butter cubed
4 oz. cold cream cheese cubed

FILLING

4 oz. softened cream cheese
1/4 cup sugar-free peach or apricot jam + 1 Tbsp. for drizzling

Instructions

Preheat oven to 350℉ and line an 8x8 baking pan with parchment paper, letting some excess hang over the sides for easy removal.
In a food processor, combine the almond flour, baking soda, Keto Chow, and sweetener. Add in the butter and cold cream cheese. Pulse a few times until a large “crumb” forms.
Pour the top half of the mixture into a bowl and set aside. Press the other half of the mixture into the prepared pan.
Blend together the softened cream cheese and 1/4 cup of the jam. Spread into the pan on top of the crust.
Heat the remaining jam until liquid (about 10 seconds in the microwave) and drizzle over the cream cheese mixture.
Add the reserved crumb on top. Bake for 35-40 minutes.
Let cool completely before removing parchment and cutting into squares.

Nutrition Facts

Peaches and Cream Crumb Bars

Serving Size

1 bar

Amount per Serving

Calories

204.1

% Daily Value*

Fat

18.9

Saturated Fat

Trans Fat

0.5

Polyunsaturated Fat

1.69

Monounsaturated Fat

6.88

Cholesterol

40.4

Sodium

247.9

Potassium

518.39

Carbohydrates

Fiber

1.6

Sugar

1.2

Sugar Alcohol

7.25

Net Carbs

3.15

Protein

5.4

Vitamin A

530.19

Vitamin C

Calcium

105.76

Iron

0.54

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

Nutrition

Photos by Sarah DeYoung

By Amanda|2021-08-23T19:48:29-06:00August 23rd, 2021|Categories: Recipes, Keto Chow Recipes|Tags: peaches and cream recipes, keto recipes, amanda balle, peach bars|1 Comment

Peach Almond Muffins with White Chocolate Glaze
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Peach Almond Muffins with White Chocolate Glaze

Keto Chow Recipes, Recipes

Peach Almond Muffins with White Chocolate Glaze

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Peach Almond Muffins with White Chocolate Glaze

Peach and almond have a natural affinity that works well in these muffins and white chocolate glaze makes them an extra sweet treat.

Prep Time20

Cook Time25

Total Time45

Course: Snacks

Keyword: Chef Taffiny Elrod, Peaches & Cream

Keto Chow Flavor: Peaches & Cream

Recipe Creator: Chef Taffiny Elrod

Servings: muffin

Calories: 205.4kcal

Author: Taffiny Elrod

Equipment

muffin tin and liners

Ingredients

MUFFINS

1 cup fine almond flour (3 oz.) sifted
1 serving Peaches & Cream Keto Chow
1/4 cup coconut flour (1 oz.)
1 1/2 tsp. baking powder
1/2 cup unsalted butter, at room temperature
1/2 cup granulated erythritol
2 large eggs
1/4 cup sour cream
1/3 cup sliced almonds

GLAZE

1/4 cup heavy cream
1/4 cup sugar-free white chocolate chips

Instructions

Line the muffin tin with paper liners and heat the oven to 350℉.
Combine the almond flour, Keto Chow, coconut flour and baking soda in a small mixing bowl and set aside.
Add the eggs to the butter mixture and mix well.
Pour the dry ingredients into the bowl and mix on low speed until fully combined.
Add the sour cream and beat on medium until combined.
Gently stir in the almonds on low speed or with a spatula.
Scoop the batter into the lined muffin tins.
Bake for about 25 minutes, or until a tester placed in the center of a muffin comes out clean and the tops are slightly browned.
Transfer to a rack to cool.
To make the glaze, place the heavy cream and the white chocolate chips in a microwave safe container and microwave in 15-second increments, until the white chocolate chips are soft enough to stir into the cream. If the mixture is very runny, refrigerate it for 10-20 minutes, until the glaze is still pourable but thick enough to cling to the spoon.
Drizzle about a Tbsp. of glaze over each muffin.
Store muffins tightly wrapped in the refrigerator for up to five days or store in the freezer for up to three months.

Nutrition Facts

Peach Almond Muffins with White Chocolate Glaze

Serving Size

1 muffin

Amount per Serving

Calories

205.4

% Daily Value*

Fat

18.4

Saturated Fat

8.2

Trans Fat

0.4

Polyunsaturated Fat

1.38

Monounsaturated Fat

5.49

Cholesterol

60.8

Sodium

152.2

Potassium

245.65

Carbohydrates

16.1

Fiber

3.5

Sugar

1.1

Sugar Alcohol

10.5

Net Carbs

2.13

Protein

6.1

Vitamin A

457.45

Vitamin C

10.07

Calcium

140.51

Iron

0.76

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

Nutrition

Photos by Sarah DeYoung

By Taffiny Elrod|2021-08-23T19:50:00-06:00August 23rd, 2021|Categories: Keto Chow Recipes, Recipes|Tags: keto recipes, keto muffins, Chef Taffy Elrod, peaches & cream, peach muffins|0 Comments

Salted Caramel Sauce
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Salted Caramel Sauce

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Salted Caramel Sauce

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5 from 1 vote

Salted Caramel Sauce

An easy caramel sauce to use with keto ice cream, over fresh berries, in coffee, or anywhere else you want a creamy, caramel kick of flavor.

Prep Time20

Total Time20

Course: Side Dish, Snacks

Keyword: Chef Taffiny Elrod, Salted Caramel

Keto Chow Flavor: Salted Caramel

Recipe Creator: Chef Taffiny Elrod

Servings: Tbsp. (1 fl. oz.)

Calories: 149.4kcal

Author: Taffiny Elrod

Ingredients

1/2 cup unsalted butter
1 cup heavy cream*
2 Tbsp. yacon syrup **
1 serving Salted Caramel Keto Chow
1/2 tsp. pure vanilla extract
Coarse sea salt for serving

Instructions

Melt the butter in a small saucepan over low heat for about five minutes, or until it begins to smell toasted, and the butter solids start to look golden.
Remove from heat and let cool for five minutes. Then stir in the heavy cream and yacon syrup.
Sprinkle the Keto Chow over the mixture and whisk until completely incorporated.
Stir in the vanilla extract.
Serve the sauce warm with a sprinkling of coarse sea salt.
Store in an airtight container in the refrigerator for up to two weeks.

Notes

*This sauce can easily be made into a dip by reducing the heavy cream to half a cup and refrigerating until thickened.

**If needed, substitute with another sugar-free syrup, or simply omit. This syrup does add 22 net carbs, unfortunately, so if this is a concern, we recommend omitting it altogether. The nutrition information listed includes the yacon syrup.

Nutrition Facts

Salted Caramel Sauce

Serving Size

2 Tbsp.

Amount per Serving

Calories

149.4

% Daily Value*

Fat

14.9

Saturated Fat

9.4

Trans Fat

0.6

Polyunsaturated Fat

0.6

Monounsaturated Fat

4.02

Cholesterol

43.7

Sodium

123

Potassium

149.55

Carbohydrates

2.9

Fiber

0.5

Sugar

1.8

Net Carbs

2.47

Protein

2.8

Vitamin A

611.33

Vitamin C

10.12

Calcium

76.21

Iron

0.24

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

Nutrition

Photos by Sarah DeYoung

By Taffiny Elrod|2021-08-23T19:48:35-06:00August 23rd, 2021|Categories: Recipes, Keto Chow Recipes|Tags: salted caramel, chef taffiny Elrod, keto dip, caramel dip|6 Comments

Guava Grapefruit Jelly
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Guava Grapefruit Jelly

Recipes, Keto Chow Recipes

Guava Grapefruit Jelly

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Guava Grapefruit Jelly

This flavor-packed jelly is delicious served with goat cheese on a low-carb cracker, cottage cheese, or added to yogurt.

Prep Time5

Cook Time20

Chill Time1 2

Total Time1 2 25

Course: Side Dish

Keyword: Amanda Balle, Guava Grapefruit

Keto Chow Flavor: Guava Grapefruit

Recipe Creator: Amanda Balle

Servings: Tbsp.

Calories: 20.1kcal

Author: Lori Allred

Ingredients

2 cups water
1/2 cup allulose
1 serving Guava Grapefruit Keto Chow
1 tsp. beef gelatin

Instructions

Add water, allulose and Guava Grapefruit Keto Chow to medium saucepan over medium-high heat, whisking occasionally.
Once the mixture is boiling, you may reduce heat slightly, but stir more frequently and keep a close eye on it so it doesn’t boil over. Continue boiling for 15 minutes while stirring frequently.
While whisking, add in the gelatin and stir for another minute. Remove from heat.
In an empty sink, pour the hot mixture through a fine mesh strainer into a glass jar and refrigerate for at least six hours.

Nutrition Facts

Guava Grapefruit Jelly

Serving Size

1 serving

Amount per Serving

Calories

20.1

% Daily Value*

Fat

0.1

Cholesterol

1.5

Sodium

108.8

Potassium

194.17

Carbohydrates

15.1

Fiber

0.9

Sugar

0.1

Sugar Alcohol

14.17

Net Carbs

0.1

Protein

3.5

Vitamin A

125.13

Vitamin C

Calcium

94.38

Iron

0.31

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

Nutrition

Photos by Sarah DeYoung

By Lori Allred|2021-08-13T22:30:43-06:00August 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: amanda balle, amandaeatsketo, Guava Grapefrui, keto recipe|0 Comments

Guava Grapefruit Madeleines
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Guava Grapefruit Madeleines

Recipes, Keto Chow Recipes

Guava Grapefruit Madeleines

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Guava Grapefruit Madeleines

My take on these famous French cakes stay perfectly light and tender, with a hint of guava and grapefruit.

Prep Time20

Cook Time12

Total Time32

Course: Desserts

Keyword: Chef Taffiny Elrod, Guava Grapefruit

Keto Chow Flavor: Guava Grapefruit

Recipe Creator: Chef Taffiny Elrod

Servings: madeleines

Author: Lori Allred

Equipment

Metal full sized madeleine pan*

Ingredients

4 Tbsp. unsalted butter extra for greasing the molds
3 large eggs room temperature
1/2 cup granulated erythritol
2 1/2 tsp. grated grapefruit zest divided
1/2 cup sifted, fine almond flour (1.5 oz.)
1 serving Guava Grapefruit Keto Chow
1/2 tsp. baking powder
1/2 cup sugar-free white chocolate chips
pink food coloring

Instructions

Melt the butter and set aside to cool to room temperature.
In a large mixing bowl, beat the eggs, erythritol, and two tsp. of the grapefruit zest with an electric mixer (or ideally a stand mixer) until they are light, frothy, and at least doubled in volume. The whipped eggs should be the color of butter and the consistency of slightly whipped heavy cream. This will take about 10 minutes.
In a small bowl, mix the almond flour, Keto Chow, and baking powder and set aside.
When the eggs and erythritol are fully whipped, add the dry ingredients and gently fold in with a wooden spoon or rubber spatula.
Add the melted butter and gently fold into the mixture.
Allow the batter to rest for 10-20 minutes. While it rests, preheat the oven to 325℉.
Brush a thin layer of softened butter inside the madeleine molds.
Use a small (.75 oz, #40) cookie scoop to fill each mold with about 1 1/2 Tbsp. batter. It’s okay if the batter sits in the middle of the molds; it will spread to fill them when it bakes.
Place the filled tray in the center rack of the oven and bake for about 12-15, or until the cakes are golden around the edges and spring back when touched lightly in the center.
Madeleines can be enjoyed warm or cooled completely and dipped in white chocolate. To decorate with white chocolate, melt the chocolate and stir in a drop or two of pink food coloring.
Dip one edge of each madeleine into the melted chocolate and place on a rack to set. Sprinkle with extra grapefruit zest if desired.
Madeleines are best eaten within a day or two but can be stored tightly wrapped in the freezer up to three months.

Notes

*Using a silicone madeleine pan will not allow the batter to cook evenly.

Photos by Sarah DeYoung

By Lori Allred|2021-08-13T21:18:56-06:00August 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, keto recipe, keto cookies, Chef Taffy Elrod, Guava Grapefruit|0 Comments

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