Recipes

Keto Royal Icing
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Keto Royal Icing

Recipes

Keto Royal Icing

This recipe is perfect when paired with Chef Taffiny Elrod’s Eggnog Gingerbread House

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5 from 1 vote

Keto Royal Icing

Prep Time10

Total Time10

Course: Desserts

Keyword: Chef Taffiny Elrod

Recipe Creator: Chef Taffiny Elrod

Servings:

Calories: 19.3kcal

Author: Taffiny Elrod

Ingredients

1 cup powdered erythritol sifted
1/4 tsp cream of tartar
1 large egg white
1/2 tsp water add more as needed
food coloring (optional)

Instructions

To make the royal icing, beat together erythritol, egg white, 1/2 tsp water, and 1/4 tsp cream of tartar in the work bowl of an electric mixer.
If the icing is too thick, add more water 1/2 tsp at a time, blending after each addition until it is pipeable but still quite thick.
It should be quite stiff. If you add too much water, you can add more erythritol a teaspoon at a time, but try to stay as close as possible to the original recipe so it will dry and hold together.

Nutrition Facts

Keto Royal Icing

Serving Size

1 serving

Amount per Serving

Calories

19.3

% Daily Value*

Fat

0.1

g

0

%

Sodium

55.9

mg

2

%

Potassium

178.19

mg

5

%

Carbohydrates

240.7

g

80

%

Sugar

0.2

g

0

%

Sugar Alcohol

240

g

Net Carbs

0.7

g

Protein

3.6

g

7

%

Calcium

2.47

mg

0

%

Iron

0.05

mg

0

%

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

Nutrition

Photos by Sarah DeYoung Photography

By Taffiny Elrod|2020-01-13T12:25:10-07:00January 6th, 2020|Categories: Recipes|Tags: keto recipe, chef taffiny Elrod, royal icing, keto icing, keto frosting|10 Comments

Coconut Curry Soup
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Coconut Curry Soup

Recipes, Keto Chow Recipes

Coconut Curry Soup

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Coconut Curry Soup

Prep Time5

Cook Time10

Total Time15

Course: Soup

Keyword: Chef Taffiny Elrod

Keto Chow Flavor: Beef Soup Base

Recipe Creator: Chef Taffiny Elrod

Servings:

Calories: 439.8kcal

Author: Taffiny Elrod

Ingredients

1 Tbsp coconut oil
2 Tbsp Thai Green Curry Paste prepared, no sugar
1 clove garlic
1 tsp ginger root minced
2 tsp coconut aminos or soy sauce
1 cup full fat coconut milk
6 ounces water
1 serving Beef Soup Base Keto Chow (or 1 scoop)
1 tsp lime juice or hot sauce
3 ounces leftover, cooked vegetables like cabbage, green beans, bean sprouts, mushrooms or bok choy (optional)
2 ounces leftover, protein like chicken or shrimp

Instructions

Heat the coconut oil in a small pan over medium heat.
Mix in the curry paste, garlic and ginger and cook until it smells fragrant.
Stir in the coconut aminos or soy sauce, and coconut milk, then stir in the water and keto chow and whisk or blend with an immersion blender.
When the soup is fully heated, add the lime juice or hot sauce. Season with salt and pepper if desired.
You can leave the soup just like this so you can drink it out of a to-go cup, or you can add leftover vegetables and protein for a more substantial meal.

Nutrition Facts

Coconut Curry Soup

Serving Size

1 serving

Amount per Serving

Calories

439.8

% Daily Value*

Fat

19.6

g

30

%

Saturated Fat

16.7

g

104

%

Polyunsaturated Fat

0.38

g

Monounsaturated Fat

0.91

g

Cholesterol

108.2

mg

36

%

Sodium

3169.5

mg

138

%

Potassium

1885.18

mg

54

%

Carbohydrates

24.5

g

8

%

Fiber

14.1

g

59

%

Sugar

7.7

g

9

%

Sugar Alcohol

0.3

g

Net Carbs

10.09

g

Protein

39.7

g

79

%

Vitamin A

1753.64

IU

35

%

Vitamin C

22.76

mg

28

%

Calcium

726.26

mg

73

%

Iron

3.65

mg

20

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-01T14:39:04-07:00December 26th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: keto recipes, soup, beef base, chef taffiny Elrod, coconut curry soup|0 Comments

Holiday Recipe Challenge: Sarah DeYoung’s No Bake Cookies
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Holiday Recipe Challenge: Sarah DeYoung’s No Bake Cookies

Community Submissions, Recipes

Holiday Recipe Challenge: Sarah DeYoung’s No Bake Cookies

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5 from 1 vote

No Bake Cookies

These are so close to the originals that I used to make as a kid. My kids can't stop devouring these cookies faster than I can make them.

Prep Time10

Cooling time10

Total Time20

Course: Desserts, Snacks

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 85.5kcal

Author: Sarah DeYoung

Ingredients

1/4 cup butter
1/4 cup almond milk
1/3 cup granulated sweetener
1 tbsp cocoa powder
1 serving Chocolate Keto Chow (or 1 scoop)
1/3 cup chunky peanut butter
1 tsp vanilla extract
1/2 cup hemp seed hearts

Instructions

Melt butter and bring to a boil with almond milk, sweetener, and cocoa powder, stirring for 1-2 minutes while boiling.
Turn heat to low and add peanut butter and vanilla, making sure to melt peanut butter and mix well.
Turn off heat. Add in Keto Chow and mix thoroughly. Add hemp seed hearts.
Scoop onto wax paper or silicone baking mat and let cool.

Nutrition Facts

No Bake Cookies

Serving Size

1 serving

Amount per Serving

Calories

85.5

% Daily Value*

Fat

6.8

g

10

%

Saturated Fat

2

g

13

%

Trans Fat

0.1

g

Polyunsaturated Fat

2.46

g

Monounsaturated Fat

1.96

g

Cholesterol

7

mg

2

%

Sodium

56.2

mg

2

%

Potassium

2.46

mg

0

%

Carbohydrates

6

g

2

%

Fiber

1.24

g

5

%

Sugar

0.37

g

0

%

Sugar Alcohol

3.9

g

Net Carbs

0.85

g

Protein

4.4

g

9

%

Vitamin A

126.74

IU

3

%

Vitamin C

6.83

mg

8

%

Calcium

44.75

mg

4

%

Iron

1.29

mg

7

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-03T09:56:10-07:00December 26th, 2019|Categories: Community Submissions, Recipes|Tags: Chocolate, sarah deyoung, chocolate keto chow, holiday recipe challenge, no bake cookies, cookies|0 Comments

Holiday Recipe Challenge: Dori’s Double Chocolate Dream Bars
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Holiday Recipe Challenge: Dori’s Double Chocolate Dream Bars

Recipes, Community Submissions

Holiday Recipe Challenge: Dori’s Double Chocolate Dream Bars

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5 from 1 vote

Double Chocolate Dream Bars

Keto Chow makes shaking up your keto a dream! These delicious bars will be a hit at any holiday function.

Prep Time20

Chill time2

Total Time2 20

Course: Desserts, Snacks

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 261.87kcal

Author: Colourful Keto With Dori

Ingredients

Base

1 serving Chocolate Keto Chow (or 1 scoop)
1/2 cup walnut meal
1/2 cup pecan meal
1/2 cup shredded, unsweetened coconut
1/3 cup melted coconut oil

Filling

1 serving Chocolate Keto Chow (or 1 scoop)
4 tbsp sour cream* American style
1 tbsp heavy cream
1/2 cup confectioner's style sweetener**

Top Layer

Instructions

Mix all base ingredients together and press into an 8-inch pan, lined with parchment paper.
Using a hand mixer, whip filling ingredients to stiff peaks. Filling should be thick but still spreadable. If filling is too thick, whip in heavy cream 1 tbsp at a time until you reach desired texture. If desired, you can add the sweetener in smaller increments to taste.
Microwave topping ingredients together in 15-second increments until smooth. Spread evenly onto the base and filling.
Chill before serving.

Notes

If you have a hard time finding walnut or pecan meal, our recipe tester simply ground the pecans and walnuts into a flour using her blender.

*Canadian style sour cream is thinner than American style. For a thinner, pudding-like texture, use 4 tablespoons American sour cream + 1/2 cup heavy cream.

**Sweetener can be added in small increments to desired sweetness level.

Nutrition Facts

Double Chocolate Dream Bars

Serving Size

68 g

Amount per Serving

Calories

261.87

% Daily Value*

Fat

23.47

g

36

%

Saturated Fat

13.5

g

84

%

Trans Fat

0.11

g

Polyunsaturated Fat

3.49

g

Monounsaturated Fat

3.8

g

Cholesterol

15.22

mg

5

%

Sodium

216.01

mg

9

%

Potassium

487.34

mg

14

%

Carbohydrates

26.79

g

9

%

Fiber

6.17

g

26

%

Sugar

0.97

g

1

%

Sugar Alcohol

18.57

g

Net Carbs

2.05

g

Protein

8.25

g

17

%

Vitamin A

349.3

IU

7

%

Vitamin C

30.55

mg

37

%

Calcium

177.82

mg

18

%

Iron

1.26

mg

7

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-03T09:57:14-07:00December 26th, 2019|Categories: Recipes, Community Submissions|Tags: keto recipes, holiday recipe challenge, chocolate dream bars, keto dessert, double chocolate, keto bars|0 Comments

Holiday Recipe Challenge: Joe Stauffer’s Eggnog Cannoli Cupcakes
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Holiday Recipe Challenge: Joe Stauffer’s Eggnog Cannoli Cupcakes

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Holiday Recipe Challenge: Joe Stauffer’s Eggnog Cannoli Cupcakes

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5 from 1 vote

Eggnog Cannoli Cupcakes

A twist on eggnog and cannoli. Joe Stauffer from 2 Krazy Ketos made an eggnog flavored cupcake and then filled each one with an eggnog cannoli cream.

Prep Time1

Cook Time20

Cooling Time1

Total Time2 20

Course: Desserts, Snacks

Keyword: Eggnog

Keto Chow Flavor: Eggnog

Recipe Creator: Joe Stauffer

Servings:

Author: Joe Stauffer

Ingredients

Cupcakes

1 cup almond flour
1 tbsp coconut flour
1 serving Eggnog Keto Chow (or 1 scoop)
2 tsp baking powder
1/4 cup allulose
4 eggs, room temperature
2 tbsp butter, room temperature
1/2 tsp liquid stevia

Cannoli Filling

1/2 cup ricotta cheese (undrained)
1/2 cup mascarpone cheese
1/4 cup heavy whipping cream
1 serving Eggnog Keto Chow (or 1 scoop)
1/4 cup allulose
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp liquid stevia

Instructions

Cupcakes

Preheat oven to 350F.
In a bowl, combine all dry ingredients.
Beat in eggs, butter, and stevia.
Blend until smooth. Allow mixture to sit for 5 minutes so the coconut flour absorbs any excess moisture.
Scoop into 8 cupcake molds.
Bake at 350F for 20 minutes or until they pass the toothpick test.
Allow to cool before frosting.

Cannoli Cream

Using a high speed mixer, beat together mascarpone and ricotta cheese.
Once well combined, add Keto Chow, cinnamon, allulose, nutmeg, and stevia. Combine well.
Add in heavy whipping cream as you continue to mix.
Allow to chill in the fridge until ready.
Once cupcakes are cool, using a pastry bag and tip, squeeze some cannoli cream into each cupcake. With the remaining cream, top each cupcake like a frosting.

Notes

Usually when making cannoli cream, people drain the ricotta in a cheesecloth. DO NOT do that with this recipe. The Keto Chow will remove all the excess moisture. If you drain the ricotta, you will get a very dry, clumpy cream.

Depending on the time of year, you can use any flavor of Keto Chow.

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-02T13:38:10-07:00December 26th, 2019|Categories: Recipes, Community Submissions|Tags: Eggnog Cannoli Cupcakes, Eggnog, cupcakes, Joe Stauffer, keto recipe, holiday recipe challenge|4 Comments

Holiday Recipe Challenge: Sarah DeYoung’s Mint Chocolate Soft Fudge
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Holiday Recipe Challenge: Sarah DeYoung’s Mint Chocolate Soft Fudge

Recipes, Keto Chow Recipes

Holiday Recipe Challenge: Sarah DeYoung’s Mint Chocolate Soft Fudge

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5 from 1 vote

Mint Chocolate Soft Fudge

This fudge ticks all the boxes: light, creamy, smooth, soft, and rich!

Prep Time15

Chill Time4

Total Time4 15

Course: Desserts, Snacks

Keyword: Chocolate Mint

Keto Chow Flavor: Chocolate Mint

Recipe Creator: Keto Chow Community Recipe

Servings: half in square piece

Calories: 233.57kcal

Author: Sarah DeYoung

Ingredients

8 oz dark chocolate chips, sugar free weighed
2 oz white chocolate chips, sugar free weighed
1 serving Chocolate Mint Keto Chow (or 1 scoop)
1.5 cup xylitol
1 cup heavy cream
1 stick butter
1 tbsp vanilla extract
2 tsp mint extract

Instructions

Line an 8x8” pan with parchment paper and grease.
Add chocolates and Keto Chow to a mixing bowl. A stand mixer will work best but a hand mixer will also work. Set aside.
Butter the sides of a large, lidded, heavy pot with your stick of butter. Pour in the cream and xylitol and stir together. Place over medium heat and stir constantly until it comes to a rolling boil.
At this point, cover with a lid for one minute and then remove lid. Make sure to set a timer. Continue cooking on medium heat until the mixture reaches 230℉ on a candy thermometer. This should take about 2-3 minutes, but it is best to use a thermometer. Do not overcook or leave on the heat too long, or the fudge will crystallize and harden.
Remove from heat and add the remaining butter, the vanilla extract, and mint extract. Let them sit for one minute in the candy mixture without stirring. Pour the mixture over the chocolates and Keto Chow. Do not scrape the pot. Beat fudge on low for two minutes, then on high for five minutes. (Be sure to whip for that full time.) It will have the texture of a soft marshmallow cream.
Pour into the prepared pan. Cover and refrigerate until set—at least four hours, or overnight.
To cut, remove slab with parchment paper and use a sharp knife to cut into even squares. Keep refrigerated in a sealed container.

Notes

*Xylitol is best because it will melt and not leave a grainy texture. Allulose can work, but will be slightly grainy. Do not use erythritol as it will crystalize once heated.

Nutrition Facts

Mint Chocolate Soft Fudge

Serving Size

65 g

Amount per Serving

Calories

233.57

% Daily Value*

Fat

16.47

g

25

%

Saturated Fat

10.5

g

66

%

Trans Fat

0.42

g

Polyunsaturated Fat

0.45

g

Monounsaturated Fat

2.85

g

Cholesterol

32.81

mg

11

%

Sodium

103.01

mg

4

%

Potassium

181.61

mg

5

%

Carbohydrates

25.16

g

8

%

Fiber

5.88

g

25

%

Sugar

0.54

g

1

%

Sugar Alcohol

17.78

g

Net Carbs

1.5

g

Protein

3.04

g

6

%

Vitamin A

410.37

IU

8

%

Vitamin C

8.63

mg

10

%

Calcium

68.8

mg

7

%

Iron

0.44

mg

2

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-02T15:58:18-07:00December 26th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: sarah deyoung, chocolate mint, keto fudge, fudge, recipe challenge|0 Comments

Holiday Recipe Challenge: Samantha Dillard’s Chocolate Peppermint Fudge
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Holiday Recipe Challenge: Samantha Dillard’s Chocolate Peppermint Fudge

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Holiday Recipe Challenge: Samantha Dillard’s Chocolate Peppermint Fudge

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5 from 1 vote

Chocolate Peppermint Fudge

This chocolate peppermint fudge smells and tastes like Christmas. It's rich, creamy, and high in fat, but it keeps its shape and won't melt in your hands.

Prep Time10

Cook Time15

Cooling Time1

Total Time1 25

Course: Desserts

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 146.42kcal

Author: Samantha Dillard

Ingredients

2 cups heavy whipping cream
2/3 cup granular erythritol
4 tbsp butter
1 tbsp peppermint extract
1 1/2 cups Lily's milk chocolate chips
1 serving Chocolate Keto Chow (or 1 scoop)

Instructions

In a large pan over medium heat, mix together the heavy whipping cream, erythritol, butter, and peppermint extract, stirring often for about 15-20 minutes until a golden brown, thick sweetened condensed milk forms.
Remove from heat and let cool for 15 minutes before stirring in chocolate chips and Keto Chow. If you do not let it cool and mix in the chocolate too early, the fats may separate and make the mixture clump.
Whisk in chocolate chips and Keto Chow until smooth. Scrape mixture into a 9x9 pan lined with parchment. Cover with plastic wrap and cool for at least one hour before slicing and serving.
Serve chilled. Store leftovers covered in the refrigerator up to 5 days for best freshness.

Nutrition Facts

Chocolate Peppermint Fudge

Serving Size

45 g

Amount per Serving

Calories

146.42

% Daily Value*

Fat

13.36

g

21

%

Saturated Fat

8.63

g

54

%

Trans Fat

0.32

g

Polyunsaturated Fat

0.38

g

Monounsaturated Fat

2.3

g

Cholesterol

28.25

mg

9

%

Sodium

56.31

mg

2

%

Potassium

156.27

mg

4

%

Carbohydrates

15.63

g

5

%

Fiber

5.01

g

21

%

Sugar

0.6

g

1

%

Sugar Alcohol

9.07

g

Net Carbs

1.55

g

Protein

2.64

g

5

%

Vitamin A

392.31

IU

8

%

Vitamin C

5.81

mg

7

%

Calcium

51.72

mg

5

%

Iron

0.43

mg

2

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-03T09:58:57-07:00December 26th, 2019|Categories: Recipes, Community Submissions|Tags: holiday recipe challenge, Samantha Dillard, chocolate peppermint fudge, chocolate mint, keto recipe|0 Comments

Holiday Recipe Challenge: Keto Konduct’s “Can’t Be Keto” Chocolate Cake
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Holiday Recipe Challenge: Keto Konduct’s “Can’t Be Keto” Chocolate Cake

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Holiday Recipe Challenge: Keto Konduct’s “Can’t Be Keto” Chocolate Cake

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4.50 from 2 votes

Can't Be Keto Chocolate Cake

This cake tastes so good, we just can't believe it's keto - but it is! Chocolate cake with chocolate chips covered in chocolate ganache, it's almost as chocolatey as my husband.

Prep Time15

Cook Time30

Total Time45

Course: Desserts

Keyword: Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 501.3kcal

Author: Keto Konduct

Equipment

Jumbo muffin pan

Ingredients

Cake

3/4 cup almond flour
1 serving Chocolate Keto Chow (or 1 scoop)
2 tbsp unsweetened cocoa
1/2 cup erythritol
1 1/2 tsp baking powder
1 tsp vanilla extract
3 eggs
2/3 cup sour cream
3 oz butter, melted
1/2 cup sugar-free chocolate chips

Ganache

1/2 cup heavy cream
4 tbsp sugar-free chocolate chips
1 tbsp butter

Instructions

Preheat oven to 350F.
In a large bowl using an electric mixer, blend all of the cake ingredients until the mixture is light, fluffy, and well-incorporated.
Pour mixture into a well-greased 6-muffin pan (jumbo muffin tin).
Bake for 30 minutes until golden brown on top. Cake will be done once an inserted toothpick comes out clean.
Add all of the ganache ingredients into a microwave safe bowl. Heat at 15-second intervals and mix until smooth, then pour on top of the cooled cake.

Nutrition Facts

Can't Be Keto Chocolate Cake

Serving Size

157 g

Amount per Serving

Calories

501.3

% Daily Value*

Fat

44.55

g

69

%

Saturated Fat

23.18

g

145

%

Trans Fat

0.79

g

Polyunsaturated Fat

2.88

g

Monounsaturated Fat

10.74

g

Cholesterol

159.75

mg

53

%

Sodium

401.48

mg

17

%

Potassium

665.54

mg

19

%

Carbohydrates

42.84

g

14

%

Fiber

12.59

g

52

%

Sugar

2.33

g

3

%

Sugar Alcohol

24.68

g

Net Carbs

5.57

g

Protein

13.99

g

28

%

Vitamin A

1152.34

IU

23

%

Vitamin C

22.9

mg

28

%

Calcium

297.95

mg

30

%

Iron

1.98

mg

11

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-03T10:00:05-07:00December 23rd, 2019|Categories: Recipes, Community Submissions|Tags: Chocolate, keto chow recipe, keto konduct, chocolate cake, keto cake|8 Comments

Holiday Recipe Challenge: Chef Taffiny Elrod’s Eggnog Gingerbread House
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Holiday Recipe Challenge: Chef Taffiny Elrod’s Eggnog Gingerbread House

Recipes, Keto Chow Recipes

Holiday Recipe Challenge: Chef Taffiny Elrod’s Eggnog Gingerbread House

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5 from 1 vote

Eggnog Gingerbread House

A real gingerbread house that tastes great, smells like Christmas at Grandma's house, and holds together beautifully. All without flour, sugar, or gluten!

When I realized this dough would hold up to building a gingerbread house, I was so excited. It works beautifully, tastes like a good old-fashioned gingerbread, and will make your kitchen smell magical.

Prep Time40

Cook Time20

Assembly time1

Total Time2

Course: Desserts

Keyword: Chef Taffiny Elrod, Eggnog

Keto Chow Flavor: Eggnog

Recipe Creator: Chef Taffiny Elrod

Servings: gingerbread house and decorations

Calories: 109.93kcal

Author: Chef Taffiny Elrod

Equipment

Electric mixer
Cookie cutters or patterns to cut out the shapes for the house and any decorations
Rolling pin
Cookie sheets
Cardboard or cake board for the base of the house
Parchment paper
Piping bag

Ingredients

The Gingerbread House

2 cups Eggnog Keto Chow
1/4 cup coconut flour
2 tbsp ground ginger
1 1/2 tbsp ground cinnamon
1 tbsp ground cloves
2 tsp cocoa powder for color
1 tsp baking powder
1 cup unsalted butter, softened (two sticks of butter)
1 cup "brown sugar" style granulated sweetener
2 large eggs
2 tsp vanilla extract

Royal Icing for Assembly

1 cup sifted powdered erythritol
1 egg white
1/2 tsp water, plus more as needed
1/4 tsp cream of tartar
food coloring if desired

Instructions

Cookies

Preheat oven to 350F.
Line cookie sheets with lightly oiled tin foil or parchment paper
Whisk together the Keto Chow, coconut flour, spices, cocoa powder, and baking powder in a small mixing bowl and set aside.
Place the butter in a large mixing bowl and beat with an electric mixer until it is light and fluffy.
Beat in the sweetener.
When the sweetener is completely mixed with the butter, add the egg and the vanilla extract.
Beat the mixture until the eggs are completely mixed with the butter and sweetener. The mixture will look grainy and separated.
Add half of the dry ingredients to the bowl and blend. When that is fully combined, add the rest of the dry ingredients.
Beat on low speed until it is completely combined and creates a stiff dough. It should start to come together into a ball.
To make cut-out cookies, chill the dough for approximately 15 minutes. Then, working with 1/3 of the dough at a time, roll it out between two sheets of oiled parchment paper to about 1/2 inch thickness and cut it into pieces for your house.
For my house, I cut two end panels with door and window openings, two side panels, and two roof panels, plus gingerbread people, a snowman, and various shapes to decorate the house.
Place the cut pieces on the prepared cookie sheets and bake for about 20 minutes until the pieces start to look brown and feel firm to the touch. They will still be slightly soft to the touch in the center but will firm up as they cool.
Continue until you have made all the pieces you need. You can reroll the dough more than once. If it gets too soft, just return it to the fridge for a few minutes.
Allow the baked cookies to cool completely before assembling the house.

Icing and Assembly

To make the royal icing, beat together erythritol, egg white, 1/2 tsp water, and 1/4 tsp cream of tartar in the work bowl of an electric mixer. If the icing is too thick, add more water 1/2 tsp at a time, blending after each addition until it is pipeable but still quite thick. It should be quite stiff. If you add too much water, you can add more erythritol a teaspoon at a time, but try to stay as close as possible to the original recipe so it will dry and hold together.
To assemble your gingerbread house, first check the edges of your wall and roof pieces and be sure they are straight and even. If they aren't, you can even them by filing them with a micro plane zester of a small knife until they all match up to each other and are flat.
Cut a small hole into the tip of a disposable icing bag or fit an icing bag with a small round tip. Fill the bag about 1/3 full with icing.
Starting with the back wall of your house, pipe a generous line of icing along the bottom edge of the wall and place it on your cardboard or cake board. You can use a can or jar to prop it up while you pipe icing along the edge and the bottom of one of the side walls and connect it with the back wall. Continue building the walls of the house like this until you have all four in place.
Allow the icing on the walls to set and dry for at least half an hour until they are sturdy enough to hold the roof pieces. Then pipe icing onto the roof pieces where they will connect with the walls and where they meet at the peak.
Refrigerate your remaining icing tightly covered while you wait for the house to set.
When the house is set, decorate however you wish. Color the icing with different colors, decorate with sugar-free chocolates, sprinkles, and candies. Use your favorite molds to make chocolate shapes. Let your imagination and creativity run wild and have fun.
Once the house has dried and everything is set, store in a cool, dry place, loosely covered with plastic wrap so it doesn't get dusty when it isn't on display.
If properly stored, it should be edible for up to a week. If you don't want to eat it, it should be in good condition for display for up to a month.

Notes

KETO CHOW NOTES:

Eggnog gingerbread house: Would make approx 30 medium sized cookies.

Nutrition Facts

Eggnog Gingerbread House

Serving Size

36 g

Amount per Serving

Calories

109.93

% Daily Value*

Fat

6.97

g

11

%

Saturated Fat

4.23

g

26

%

Trans Fat

0.25

g

Polyunsaturated Fat

0.29

g

Monounsaturated Fat

1.91

g

Cholesterol

32.64

mg

11

%

Sodium

306.72

mg

13

%

Potassium

540.31

mg

15

%

Carbohydrates

11.55

g

4

%

Fiber

3.06

g

13

%

Sugar

0.31

g

0

%

Sugar Alcohol

7.56

g

Net Carbs

0.93

g

Protein

9.24

g

18

%

Vitamin A

283.89

IU

6

%

Vitamin C

44.9

mg

54

%

Calcium

262.74

mg

26

%

Iron

0.96

mg

5

%

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

Nutrition

Be sure to check out Taffiny’s Keto Royal Icing Recipe

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-02T13:42:00-07:00December 23rd, 2019|Categories: Recipes, Keto Chow Recipes|Tags: Eggnog, keto recipe, Gingerbread House, keto gingerbread, chef taffiny Elrod, Keto Chow|0 Comments

Sausage Keto Gravy
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Sausage Keto Gravy

Recipes, Keto Chow Recipes

Sausage Keto Gravy

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5 from 1 vote

Sausage Keto Gravy

A dose of savory goodness for all your gravy needs.

Prep Time3

Cook Time10

Total Time13

Course: Breakfast

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: g. (3/4 cup)

Calories: 438.6kcal

Author: Taffiny Elrod

Ingredients

1 lb. breakfast sausage
1 tsp. poultry seasoning
1/2 tsp. ground black pepper
1/2 tsp. red pepper flakes optional
1 1/2 cups warm water
2 servings Savory Chicken Soup Keto Chow (or 2 scoops)
1/2 cup heavy cream

Instructions

Cook sausage in a large skillet, breaking up with a spoon. When it is fully cooked, leave the fat in the pan and add the poultry seasoning, black pepper, and red pepper flakes (if using).
Blend the Keto Chow with the warm water and slowly add to the sausage in the pan.
Stir and gently scrape some of the cooked bits of sausage deliciousness off the bottom of the pan.
Mix in the heavy cream and warm through.
Taste and adjust seasoning according to personal preference.
Serve over keto biscuits or with a cheese and onion omelet.

Notes

This gravy tastes great served over our KETO CHOW DROP BISCUITS by Amanda Balle. Check out the recipe here.

Nutrition Facts

Sausage Keto Gravy

Serving Size

1 serving

Amount per Serving

Calories

438.6

% Daily Value*

Fat

38.5

g

59

%

Saturated Fat

14.6

g

91

%

Trans Fat

0.4

g

Polyunsaturated Fat

6.38

g

Monounsaturated Fat

14.16

g

Cholesterol

85.1

mg

28

%

Sodium

1113.7

mg

48

%

Potassium

706.94

mg

20

%

Carbohydrates

3.5

g

1

%

Fiber

2.1

g

9

%

Sugar

1

g

1

%

Sugar Alcohol

0.02

g

Net Carbs

1.39

g

Protein

20.7

g

41

%

Vitamin A

409.01

IU

8

%

Vitamin C

40.14

mg

49

%

Calcium

274.72

mg

27

%

Iron

1.61

mg

9

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-03T10:23:54-07:00December 15th, 2019|Categories: Recipes, Keto Chow Recipes|1 Comment