Recipes

By Taffiny Elrod|2021-07-20T09:34:50-06:00June 29th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Vanilla, keto recipe, chef taffiny Elrod, keto smoothie, green smoothie|0 Comments

Keto Chow Pudding
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Keto Chow Pudding

Keto Chow Recipes, Uncategorized, Recipes

Keto Chow Pudding

Keto Chow Pudding

This pudding is light, delicious, and adaptable enough to work with any sweet Keto Chow flavor.

Prep Time5

Chill Time30

Total Time35

Course: Desserts

Keyword: Chef Taffiny Elrod, pistachio

Keto Chow Flavor: Any sweet Keto Chow flavor, Apple Pie, Banana, Caramel Macchiato, Chocolate, Chocolate Mint, Chocolate Peanut Butter, Chocolate Toffee, Cookies and Cream, Eggnog, Key Lime, Lemon Meringue, Mocha, Orange Cream, Peaches & Cream, Pina Colada, Pistachio, Pumpkin Spice Caramel, Raspberry Cheesecake, Root Beer Float, S'mores, Salted Caramel, Snickerdoodle, Strawberry, Vanilla

Recipe Creator: Chef Taffiny Elrod

Servings: serving

Calories: 124.5kcal

Author: Taffiny Elrod

Ingredients

4 oz coconut cream
4 oz unsweetened almond milk or coconut milk
1 serving Keto Chow (any sweet flavor of your choice)
1/4 tsp extract (any complementary flavor of your choice)

Instructions

In an electric mixer, whip the coconut cream until it has doubled in volume. Add the Keto Chow and whip more, then mix in the almond milk.
Divide between three small dishes and chill for at least 30 minutes.
Store in airtight containers in the refrigerator for up to 5 days.

Nutrition Facts

Keto Chow Pudding

Serving Size

1 serving

Amount per Serving

Calories

124.5

% Daily Value*

Fat

8.1

g

12

%

Saturated Fat

7.6

g

48

%

Polyunsaturated Fat

0.1

g

Monounsaturated Fat

0.24

g

Cholesterol

4

mg

1

%

Sodium

325.1

mg

14

%

Potassium

541.42

mg

15

%

Carbohydrates

3.7

g

1

%

Fiber

2.4

g

10

%

Sugar

1

g

1

%

Sugar Alcohol

0.01

g

Net Carbs

1.37

g

Protein

8.9

g

18

%

Vitamin A

333.67

IU

7

%

Vitamin C

40

mg

48

%

Calcium

321.42

mg

32

%

Iron

0.86

mg

5

%

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

Nutrition

By Taffiny Elrod|2021-07-20T09:36:05-06:00June 29th, 2021|Categories: Keto Chow Recipes, Uncategorized, Recipes|Tags: keto pudding, Chef Taffy Elrod, keto chow pudding, keto recipes|7 Comments

Raspberry Almond Smoothie
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Raspberry Almond Smoothie

Recipes, Keto Chow Recipes

Raspberry Almond Smoothie

Raspberry Almond Smoothie

If you are missing a bit of berry zing in your morning, this smoothie should do the trick, with a small handful of raspberries that offer a lot of flavor for a few carbs. This isn’t an everyday shake, but it can fit into a ketogenic meal plan.

Prep Time5

Chill Time30

Total Time35

Course: Desserts, Drinks

Keyword: Chef Taffiny Elrod, Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Chef Taffiny Elrod

Servings: serving

Calories: 789.7kcal

Author: Taffiny Elrod

Ingredients

1 serving Chocolate Keto Chow (or other flavor of your choice)
8 oz water
6 oz unsweetened almond milk
1/4 cup loosely packed frozen raspberries
1 Tbsp unsweetened, natural almond butter
2 oz avocado oil or hazelnut oil

Instructions

Mix Keto Chow, water, and almond milk and chill at least 30 minutes, or preferably overnight.
When ready to serve, blend the Keto Chow mixture with frozen berries, almond butter, and heavy cream. Serve cold.

Nutrition Facts

Raspberry Almond Smoothie

Serving Size

1 serving

Amount per Serving

Calories

789.7

% Daily Value*

Fat

68.4

g

105

%

Saturated Fat

8.1

g

51

%

Polyunsaturated Fat

10.08

g

Monounsaturated Fat

46.52

g

Cholesterol

12

mg

4

%

Sodium

980.5

mg

43

%

Potassium

1998.95

mg

57

%

Carbohydrates

22.1

g

7

%

Fiber

11.3

g

47

%

Sugar

7.2

g

8

%

Sugar Alcohol

0.04

g

Net Carbs

10.85

g

Protein

31.9

g

64

%

Vitamin A

1047.25

IU

21

%

Vitamin C

131

mg

159

%

Calcium

1113.42

mg

111

%

Iron

5.05

mg

28

%

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

Nutrition

By Taffiny Elrod|2021-07-20T09:37:11-06:00June 29th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Chocolate, keto smoothie, Chef Taffy Elrod, raspberry almond smoothie|0 Comments

Swiss Steak
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Swiss Steak

Recipes, Keto Chow Recipes

Swiss Steak

Swiss Steak

Beef is cut into steaks that are tenderized by pounding and slow cooking in a savory sauce. The result is a rich, delicious dish that goes perfectly with mashed cauliflower. If you would rather skip the step of cutting and pounding the steaks substitute cubed steaks which are already tenderized or ask your butcher to prepare them for you.

Prep Time30

Cook Time2 30

Total Time3

Course: Main Dish

Keyword: Beef Soup Base, Chef Taffiny Elrod

Keto Chow Flavor: Beef Soup Base

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 517.5kcal

Author: Taffiny Elrod

Equipment

oven-proof skillet with tight fitting lid

Ingredients

1 1/2 pounds (24 oz) beef top round, beef round steak, or beef bottom round
1/4 cup (2 fluid ounces) bacon fat or oil
2 celery sticks, sliced
1/2 medium yellow onion, sliced
2 cloved garlic, minced
1 cup (8 fluid ounces) chopped tomatoes in juice
1 serving Beef Soup keto Chow stirred into 1 cup (8 fluid ounces) warm water
1 Tbsp Worcestershire sauce
1 bay leave
1/4 tsp salt
1/8 tsp black pepper

Instructions

Preheat the oven to 275F
Cut the beef against the grain, into four 6-ounce steaks. Place them one at a time, between two layers of heavy plastic wrap or in a freezer bag and pound them with a meat mallet or heavy skillet two or three times until slightly flattened and widened.
Pat the steaks dry while you melt the bacon fat in an oven-proof skillet over medium heat.
When the bacon fat is hot, carefully add the steaks to the pan. Brown them on each side.
Add the celery, onion, and garlic to the pan and cook until the onion is translucent and starting to brown.
Stir in the chopped tomatoes and cook, stirring until the sauce is starting to bubble, scraping any cooked bits off the bottom of the pot as you stir.
Carefully stir in the Keto Chow, Worcestershire sauce, bay leaf, salt, and black pepper.
Bring the contents of the pan back to a simmer, cover tightly and transfer to the preheated oven.
Bake covered until the meat is tender and the sauce has reduced and thickened, at least two hours.
The dish can be refrigerated well sealed up to five days or frozen up to three months.

Nutrition Facts

Swiss Steak

Serving Size

1 serving

Amount per Serving

Calories

517.5

% Daily Value*

Fat

28.3

g

44

%

Saturated Fat

10.9

g

68

%

Trans Fat

0.8

g

Polyunsaturated Fat

2.08

g

Monounsaturated Fat

12.46

g

Cholesterol

165.6

mg

55

%

Sodium

697.5

mg

30

%

Potassium

1014.03

mg

29

%

Carbohydrates

7.1

g

2

%

Fiber

2.93

g

12

%

Sugar

2.49

g

3

%

Sugar Alcohol

0.14

g

Net Carbs

4.07

g

Protein

59

g

118

%

Vitamin A

345.63

IU

7

%

Vitamin C

2.29

mg

3

%

Calcium

118.07

mg

12

%

Iron

5.15

mg

29

%

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

Nutrition

By Taffiny Elrod|2021-07-20T09:38:36-06:00June 28th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: beef soup keto chow, Chef Taffy Elrod, keto steak, swiss steak|0 Comments

Pina Colada Pound Cake
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Pina Colada Pound Cake

Recipes, Keto Chow Recipes

Pina Colada Pound Cake

Pina Colada Pound Cake

A tropical pound cake—what could be better than that?!

Prep Time15

Cook Time50

Total Time1 5

Course: Desserts

Keyword: Amanda Balle, Pina Colada

Keto Chow Flavor: Pina Colada

Recipe Creator: Amanda Balle

Servings: slice

Calories: 177.44kcal

Author: Amanda

Equipment

9-inch Bundt pan, stand mixer or hand mixer

Ingredients

1 cup coconut flour
1 cup almond flour
1 serving Pina Colada Keto Chow
1 Tbsp. baking powder
1/2 cup softened unsalted butter
1 cup granulated erythritol
13.5 oz. full-fat canned coconut milk
5 large eggs
1/4 cup unsweetened shredded coconut

Instructions

Preheat oven to 350℉. Liberally grease a Bundt pan all over.
Over a large bowl, sift together the coconut flour, almond flour, Keto Chow, and baking powder and set aside. There may be a little almond flour that won’t sift; you can discard it.
Cream the butter on low speed. Once smooth, add the erythritol and mix on low until well combined.
Add the coconut milk very slowly so it doesn’t splash over the bowl. Mix thoroughly.
Add the eggs to the coconut milk mixture and mix on low.
Add the sifted coconut flour mixture to the wet ingredients and mix on low to medium speed until smooth.
Add the batter to the greased Bundt pan. Smooth the top with a spoon and bake for 50-55 minutes.
Let cool for 10 minutes. Use your fingers to gently push the cake away from the sides of the pan. Unmold it by flipping it carefully onto your serving plate.
Sprinkle with unsweetened shredded coconut.

Nutrition Facts

Pina Colada Pound Cake

Serving Size

56 grams (1 slice)

Amount per Serving

Calories

177.44

% Daily Value*

Fat

14.34

g

22

%

Saturated Fat

7.19

g

45

%

Trans Fat

0.23

g

Polyunsaturated Fat

1.29

g

Monounsaturated Fat

4.57

g

Cholesterol

74.28

mg

25

%

Sodium

185.9

mg

8

%

Potassium

211.9

mg

6

%

Carbohydrates

21.06

g

7

%

Fiber

3.9

g

16

%

Sugar

1.13

g

1

%

Sugar Alcohol

14.2

g

Net Carbs

2.96

g

Protein

6.21

g

12

%

Vitamin A

321.47

IU

6

%

Vitamin C

7.52

mg

9

%

Calcium

124.6

mg

12

%

Iron

0.8

mg

4

%

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

Nutrition

By Amanda|2021-06-15T09:44:38-06:00June 15th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto recipes, amanda balle, pina colada, pound cake|1 Comment

Raspberry Mascarpone Cookie Baskets
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Raspberry Mascarpone Cookie Baskets

Recipes, Keto Chow Recipes

Raspberry Mascarpone Cookie Baskets

Raspberry Marscapone Cookie Baskets White 7

Raspberry Mascarpone Cookie Baskets

Refreshing and elegant, these will add a bit of fancy to any meal or dinner party—and the best part is, they’re deceptively easy to make!

Prep Time20

Cook Time30

Total Time50

Course: Desserts

Keyword: Chef Taffiny Elrod, Raspberry Cheesecake

Keto Chow Flavor: Raspberry Cheesecake

Recipe Creator: Chef Taffiny Elrod

Servings: cookie basket

Calories: 227.8kcal

Author: Shanelle Sorensen

Equipment

Pizzelle Iron, small bowls or teacups

Ingredients

FILLING

3 cups marscarpone cheese
2 pints fresh raspberries washed & dried (reserve 8 for garnish)
1/4 cup powdered erythritol
1 tsp. pure vanille extract

COOKIE CUPS

2 large eggs
1/4 cup granulated erythritol
1/4 cup avocado oil
1/2 tsp. pure vanilla extract
1 serving Raspberry Cheesecake Keto Chow
1/4 tsp. fine salt
8 fresh mint leaves for garnish

Instructions

To make the filling, mix together the mascarpone cheese, fresh raspberries, powdered erythritol, and vanilla extract in a small mixing bowl.
Chill the mixture in the refrigerator until ready to assemble the baskets.
To make the cookie baskets, beat the eggs with an electric mixer for at least three minutes, or until they are light, fluffy, and doubled in volume. This step is important because it gives the cookies a light texture and makes the batter much easier to work with.
With the mixer on low speed, gradually beat in the erythritol, then the oil and vanilla extract.
Mix in the Keto Chow and salt, mixing until fully combined.
Allow the batter to rest while you preheat a pizzelle iron. Turn the small bowls upside down; you will be using them to shape the cooked pizzelles.
When it is heated, drop a small ball of dough near the back of the iron. The ball should be about a Tbsp. but it will depend on the size of your iron.
Bake the cookie according to the manufacturer's directions until slightly golden and firm enough to carefully remove from the iron. (Generally this would be about two minutes but each iron is different.)
Once you have carefully removed the pizzelle, drape it immediately over the upturned bowl. Press it gently around the bowl to shape it into a basket. Another small bowl can be placed over the cookie to help form the shape. Allow the cookie to cool until it holds its shape, about two minutes, then set it on a tray upside down to cool completely. Repeat until eight baskets have been made.
When all the baskets are completely cool, fill each with approximately 1/4 cup filling and garnish with the reserved raspberries and fresh mint leaves. Serve immediately after filling.

Nutrition Facts

Raspberry Mascarpone Cookie Baskets

Serving Size

1 cookie basket

Amount per Serving

Calories

227.8

% Daily Value*

Fat

21.4

g

33

%

Saturated Fat

12.5

g

78

%

Polyunsaturated Fat

0.65

g

Monounsaturated Fat

2.77

g

Cholesterol

24.1

mg

8

%

Sodium

111.8

mg

5

%

Potassium

137.31

mg

4

%

Carbohydrates

11

g

4

%

Fiber

1.8

g

8

%

Sugar

2.3

g

3

%

Sugar Alcohol

6.42

g

Net Carbs

2.81

g

Protein

4.6

g

9

%

Vitamin A

103.43

IU

2

%

Vitamin C

13.08

mg

16

%

Calcium

55.12

mg

6

%

Iron

0.37

mg

2

%

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

Nutrition

By Lori Allred|2021-06-07T10:58:55-06:00June 1st, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto recipes, raspberry cheesecake, raspberry, Chef Taffy Elrod|0 Comments

Ultimate Veggie Burgers
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Ultimate Veggie Burgers

Keto Chow Recipes, Recipes

Ultimate Veggie Burgers

Ultimate Veggie Burgers

Packed with savory flavor, low-carb nutrition, and all your favorite fixins, it doesn’t get any better than this.

Prep Time20

Cook Time10

Chill Time30

Total Time1

Course: Main Dish

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: burger

Calories: 359.6kcal

Author: Taffiny Elrod

Ingredients

1 serving Savory Chicken Soup Keto Chow
2 Tbsp. ground flax seed
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. poultry seasoning
1 tsp. smoked paprika
1/2 tsp. ground black pepper
8 oz. cremini mushrooms, cleaned and dried
8 oz. broccoli slaw or riced cauliflower
3 oz. walnuts or sunflower seeds
1 Tbsp. coconut aminos or soy sauce
4 oz. sharp cheddar cheese grated
1 Tbsp. avocado or olive oil

Instructions

In a small bowl, combine the Keto Chow, ground flax seed, garlic powder, onion powder, poultry seasoning, and paprika and set aside.
Chop the mushroom into small pieces by pulsing in a food processor until they are the texture of riced cauliflower. Transfer the mushrooms to a bowl.
Pulse the broccoli slaw in the food processor until it is the size of riced cauliflower, transfer it to the bowl with the mushrooms.
Grind the walnuts in the food processor to a coarse meal and set aside.
Heat a large nonstick skillet over medium heat and add the mushrooms and broccoli slaw. Cook the vegetables in the dry pan until most of the moisture has evaporated, the pan begins to look dry, and the mushrooms start to brown.
Return the cooked vegetables to the bowl and mix in the ground walnuts and coconut aminos.
Sprinkle the Keto Chow and seasonings over the mixture and stir it together.
Mix in the cheddar cheese and work the mixture together by hand or with a stiff spatula until it comes together like a firm dough. The more it is kneaded, the better it will hold together when cooked.
Shape into four patties and refrigerate for 30 minutes.
Wipe out the nonstick skillet used to cook the vegetables; place it over high heat and add the avocado oil.
When the oil is hot, carefully place the chilled burgers in the pan. Cook on one side without moving, until brown and crispy, about three to five minutes.
Flip the burgers and cook until crisp and brown on the other side, or another three to five minutes.
Cool burgers and wrap them tightly or store in an airtight container. They will keep in the refrigerator for a week or in the freezer for up to three months.

Nutrition Facts

Ultimate Veggie Burgers

Serving Size

1 burger

Amount per Serving

Calories

359.6

% Daily Value*

Fat

27.4

g

42

%

Saturated Fat

6.8

g

43

%

Polyunsaturated Fat

11.15

g

Monounsaturated Fat

4.44

g

Cholesterol

33

mg

11

%

Sodium

562.5

mg

24

%

Potassium

864.41

mg

25

%

Carbohydrates

13.3

g

4

%

Fiber

5.84

g

24

%

Sugar

3.49

g

4

%

Sugar Alcohol

0.42

g

Net Carbs

7

g

Protein

20.6

g

41

%

Vitamin A

267.32

IU

5

%

Vitamin C

57.8

mg

70

%

Calcium

438.79

mg

44

%

Iron

1.81

mg

10

%

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

Nutrition

By Taffiny Elrod|2021-06-07T11:09:26-06:00May 26th, 2021|Categories: Keto Chow Recipes, Recipes|Tags: keto recipes, Chef Taffy Elrod, veggie burger, keto burger|0 Comments

Pistachio Rose Shortbread Cookies
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Pistachio Rose Shortbread Cookies

Recipes, Keto Chow Recipes

Pistachio Rose Shortbread Cookies

Pistachio Rose Shortbread Cookies

These cookies are perfectly crumbly, and go from super to superior with the addition of delicate rose water icing.

Prep Time30

Cook Time10

Chill Time30

Total Time1 10

Course: Desserts

Keyword: Chef Taffiny Elrod, pistachio

Keto Chow Flavor: Pistachio

Recipe Creator: Chef Taffiny Elrod

Servings: cookie

Calories: 106.8kcal

Author: Taffiny Elrod

Equipment

rolling pin, 2.5” pastry cutter or cookie cutter

Ingredients

COOKIES

1/2 cup shelled pistachios
1 serving Pistachio Keto Chow
1/2 cup fine almond flour (1.5 oz)
1/4 cup granulated erythritol
4 Tbsp. cold unsalted butter, cubed
1/2 tsp. rose water
1 Tbsp. dried rose petals or rose bud tea plus extra for garnish (4g) *
1 large egg

ICING

3/4 cup powdered erythritol (3 oz)
1/2 tsp. rose water
3 Tbsp. unsweetened almond milk
pink food coloring

Instructions

Place the pistachios in the work bowl of a food processor and pulse until they are coarsely ground. Remove from the food processor and set aside.
Place the Keto Chow, almond flour, and granulated erythritol in the food processor and pulse to combine.
Add the butter and pulse until it is cut into pea size pieces or smaller in the dry mixture.
Return the ground pistachios to the food processor along with the rose petals, 1/2 tsp. rose water, and egg. Process on low speed until the mixture begins to hold together.
Remove the dough and knead it into a ball. Slightly flatten and press the edges against the counter to create a square shape. Wrap in plastic and chill in the refrigerator for 30 minutes.
While the dough chills, heat the oven to 350℉ and line two cookie sheets with parchment paper.
Unwrap the dough and place it between two sheets of parchment paper.
Roll it out to a 9 X 9-inch square; it will be about 1/4-inch thickness.
Cut nine cookies out of the dough and transfer them to the prepared cookie sheets.
Gently press the scraps together, re-roll the dough and cut out three more cookies.
Bake the cookies for about ten minutes, or until they are lightly golden around the edges. They will be slightly soft in the center but will firm as they cool.
When the cookies have cooled completely, make the icing.
Place the powdered erythritol in a small bowl and stir in the rose water and milk. The icing should have a thick, pourable consistency like syrup.
Stir in the pink food coloring one small drop at a time, until the desired color is reached.
Spoon or pipe the icing into the middle of the cookie and spread it out to make a circle covering most of the cookie. While the icing is still wet, sprinkle with rose petals to decorate. Allow the icing to set before serving or storing cookies.
Store cookies in a single layer in an airtight container at room temperature for up to three days or tightly sealed in the freezer for up to three months.

Notes

*You can find dried rose leaves online and rosebud tea at many Asian markets. To use rosebud tea, gently pull the leaves off of the stem leaving the green behind. Wherever you source yours, be sure they are food grade and haven’t been treated with pesticides.

Nutrition Facts

Pistachio Rose Shortbread Cookies

Serving Size

1 cookie

Amount per Serving

Calories

106.8

% Daily Value*

Fat

9

g

14

%

Saturated Fat

3

g

19

%

Trans Fat

0.2

g

Polyunsaturated Fat

1.51

g

Monounsaturated Fat

3.98

g

Cholesterol

26.7

mg

9

%

Sodium

79.4

mg

3

%

Potassium

224.93

mg

6

%

Carbohydrates

14.3

g

5

%

Fiber

1.6

g

7

%

Sugar

0.7

g

1

%

Sugar Alcohol

11.23

g

Net Carbs

1.4

g

Protein

4.8

g

10

%

Vitamin A

249.93

IU

5

%

Vitamin C

10.29

mg

12

%

Calcium

64.47

mg

6

%

Iron

0.61

mg

3

%

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

Nutrition

Photos by Sarah DeYoung

By Taffiny Elrod|2021-06-07T11:14:45-06:00May 22nd, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto recipes, keto cookies, chef taffiny Elrod, Chef Taffy, pistachio cookies|0 Comments

Caramel Macchiato Frappe
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Caramel Macchiato Frappe

Recipes, Keto Chow Recipes

Caramel Macchiato Frappe

Caramel Macchiato Frappe

A creamy, frosty, frappe right in your kitchen.

Prep Time10

Freeze Time:6

Total Time6 10

Course: Desserts, Drinks

Keyword: Caramel Macchiato, Chef Taffiny Elrod

Keto Chow Flavor: Caramel Macchiato

Recipe Creator: Chef Taffiny Elrod

Servings: (16 oz) serving

Calories: 1163.6kcal

Author: Taffiny Elrod

Equipment

Blender
Ice cube tray

Ingredients

1 cup unsweetened almond milk
1/2 cup heavy cream
1 serving Caramel Macchiato Keto Chow
1/2 cup chilled coffee
1 scoop sugar-free, vanilla ice cream (about 1/3 cup)
whipped cream for garnish
sugar-free caramel syrup for garnish
instant espresso powder for garnish

Instructions

Place the almond milk, heavy cream, and Keto Chow in a blender or shaker cup and mix until all the Keto Chow is dissolved.
Pour the mixture into an ice cube tray and freeze overnight. It should make about 20 cubes.
Pour the coffee into a blender with about 10 of the prepared Caramel Macchiato ice cubes and blend.
When the ice cubes are blended, add the scoop of ice cream and blend briefly.
Pour into a tall glass and top with whipped cream, a drizzle of caramel syrup, and a dusting of espresso powder if desired.

Notes

NOTE: The ice cube mixture (first 3 ingredients) will make approximately 2 shakes worth.

Nutrition Facts

Caramel Macchiato Frappe

Serving Size

1 serving

Amount per Serving

Calories

1163.6

% Daily Value*

Fat

107.6

g

166

%

Saturated Fat

66.3

g

414

%

Trans Fat

3.4

g

Polyunsaturated Fat

4.31

g

Monounsaturated Fat

23.11

g

Cholesterol

375.9

mg

125

%

Sodium

1166.8

mg

51

%

Potassium

2097.93

mg

60

%

Carbohydrates

31.5

g

11

%

Fiber

10.52

g

44

%

Sugar

9.6

g

11

%

Sugar Alcohol

9.01

g

Net Carbs

20.96

g

Protein

36.2

g

72

%

Vitamin A

5030.94

IU

101

%

Vitamin C

121.43

mg

147

%

Calcium

1398.08

mg

140

%

Iron

3.36

mg

19

%

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

Nutrition

By Taffiny Elrod|2021-06-07T11:19:10-06:00May 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: frappe, keto chow drink, Chef Taffy Elrod, Caramel Macchiato|2 Comments

Caramel Macchiato Ice Cream
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Caramel Macchiato Ice Cream

Recipes, Keto Chow Recipes

Caramel Macchiato Ice Cream

Caramel Macchiato Ice Cream

Lush, creamy ice cream layered with a ribbon of crisp caramel-chocolate.

Prep Time15

Freeze Time (plus churn time)4

Total Time4 15

Course: Desserts

Keyword: Caramel Macchiato, Chef Taffiny Elrod

Keto Chow Flavor: Caramel Macchiato

Recipe Creator: Chef Taffiny Elrod

Servings: scoop (116 grams or 4.09 per serving)

Calories: 281.4kcal

Author: Taffiny Elrod

Equipment

Ice cream maker

Ingredients

1 cup unsweetened almond milk well chilled
3 oz. granulated allulose
2 tsp. instant espresso powder
1/2 tsp. pure vanilla extract
1 serving Caramel Macchiato Keto Chow
2 cups heavy cream well chilled
1/3 cup sugar-free salted caramel chocolate chips*
2 Tbsp. refined coconut oil

Instructions

Place the almond milk, allulose, espresso powder, and vanilla extract in a blender and blend until the allulose is dissolved.
Add the Keto Chow and blend until combined.
Add the heavy cream and blend briefly to combine. If the cream is blended too long, it will start to turn into butter.
Pour the mixture into the ice cream maker and churn according to the manufacturer’s directions.
Meanwhile, melt the chocolate-caramel chips with the coconut oil in a microwave safe bowl by microwaving, stirring in between 30-second bursts until all the chips are melted.
Transfer the melted chocolate to a shallow dish and cool it to room temperature as quickly as possible.
When the ice cream is done churning, transfer half of it to a freezer safe container and smooth it out.
Pour half of the chocolate mixture over the surface of the ice cream, then repeat with the remaining ice cream and chocolate.
Cover and freeze for at least four hours.

Notes

*If you can’t find the salted caramel chocolate chips substitute any sugar-free, chocolate chips.

Nutrition Facts

Caramel Macchiato Ice Cream

Serving Size

1 serving

Amount per Serving

Calories

281.4

% Daily Value*

Fat

27

g

42

%

Saturated Fat

17.7

g

111

%

Trans Fat

0.7

g

Polyunsaturated Fat

1.06

g

Monounsaturated Fat

5.81

g

Cholesterol

69.8

mg

23

%

Sodium

157.9

mg

7

%

Potassium

306.59

mg

9

%

Carbohydrates

17.3

g

6

%

Fiber

2.69

g

11

%

Sugar

2.33

g

3

%

Sugar Alcohol

11.96

g

Net Carbs

2.69

g

Protein

5.6

g

11

%

Vitamin A

999.78

IU

20

%

Vitamin C

15.36

mg

19

%

Calcium

196.73

mg

20

%

Iron

0.45

mg

3

%

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

Nutrition