Recipes

Which ice cream makers work best for Keto Chow? Review Round-up!

One thing we love to do with Keto Chow is making ice cream, it’s extremely satisfying to make an entire meal into a delightful frozen, soft-serve treat. There are a LOT of different ice cream makers on the market, which makes picking one a bit difficult and so we frequently get asked “what ice cream makers should I buy?” After getting that same question 3 times in one day a few weeks ago, we decided to try out several Ice Cream makers and see how well they work to make Keto Chow ice cream.

One of the unique challenges with Keto Chow is that compared to traditional ice cream, there is a LOT of water in it and that water tends to form rather large ice crystals. Quality ice cream is marked by small, even ice crystals. Keto Chow also makes a great soft-serve style ice cream but turns into a solid block if you try to put it into the freezer to harden as you would a typical ice cream mix.

There are three main styles of ice cream maker:

  1. “Old-time” that you need ice and rock salt
  2. “Freezer bowl” that you put a bowl in the freezer, no ice or salt needed. Under NO circumstances do you EVER wash these in a dishwasher or use hot water to clean.
  3. “Compressor” where the unit is larger, more expensive, and does the actual freezing using what amounts to a built-in ice maker.

We didn’t test out any of the “old-time” units, those are better for large batches and really don’t work well for Keto Chow. We tested 5 “freezer bowl,” and 2 “compressor” style units. So let’s meet our contenders!

 

Starting with the smallest, and least expensive, we have the DASH “My Pint” 0.4 quart. This thing is extremely tiny and only holds ⅓ of a serving of Keto Chow. It is cheap at $20 on Amazon and relatively easy to find at stores like Target

Next, we have the Americana Maxi-Matic EIM-520 1 quart. It’s still quite small but was able to hold an entire serving of Keto Chow with no overflow. I bought this one for $33 on Amazon The red one is 1.5 quarts and likely is the same as the next ice cream maker, or at least exceptionally similar.

The next ice cream maker is also by DASH, the DIC001AQ 1 quart. Easily holds a full serving of Keto Chow with ample expansion room. This one’s a bit tricky to find though. I got it on Amazon for $67  but it’s currently only available from 3rd party sellers for $171! Interestingly, the exact same lid and mixer design are also available from VPCOK for $56 leading me to think that it’s the same product with different branding – the VPOCK claims to be 1.5 quarts which actually sounds more accurate than the 1-quart figure.

Next, we have the Cuisinart 1.5 Quart Frozen Yogurt ICE-21P1 which comes in a stink-load of different colors for $70. This is one of the preferred ice cream makers by Carrie Brown, Keto Ice Cream guru extraordinaire and proved to be one of our favorites, as you’ll soon see.

The final “freezer bowl” maker is the Cuisinart ICE-30BC 2-Quart – this one is supposed to be $120 but for whatever reason is the same $70 as the previous Cuisinart despite having a larger capacity and being much cooler looking.

Now we have the first Compressor style, the Whynter ICM-15LS 1.6 quart is far more expensive than the previous models at $220 but the bowl does not need to be pre-frozen for 12-24 hours. You can actually make multiple batches, one right after the other. Strangely, extra bowls are still quite pricey at $30. The 1.6 quart bowl is just the right size for a full serving of Keto Chow.

For a baseline comparison, we also ran a batch in the Cuisinart Cuisinart ICE-100 1.5 quart that Miriam bought for Father’s Day several years ago. At $300, it’s REALLY expensive compared to many of the freezer bowl makers, but it makes REALLY good ice cream.

We could have also tested the Whynter ICM-200LS 2 Quart that we have at the Keto Chow office, but it makes essentially the exact same results as the Cuisinart one. This model is currently $290 but we got it on a prime-day special in 2019 for $260. This ice cream maker gets a lot of use and we have 3 bowls and 2 paddles.

By |2021-05-17T15:01:59-06:00May 17th, 2021|Categories: Recipes|Tags: , , , |7 Comments

German Chocolate Cake

 

German Chocolate Cake

This treat is a winner all around, with a perfectly textured filling and moist cake.
Prep Time25 minutes
Cook Time40 minutes
Resting Time1 hour 30 minutes
Total Time2 hours 35 minutes
Course: Desserts
Keyword: Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Kim Howerton
Servings: 12 cake slices
Calories: 531kcal
Author: Kim Howerton

Ingredients

FILLING

  • 1 cup pecan raw, unsalted
  • 1 cup unsweetened coconut flakes
  • 6 oz. heavy whipping cream
  • 3 large egg yolks
  • 1/2 cup unsalted butter melted
  • 1/2 cup brown sugar erythritol
  • 1 tsp. vanilla

CAKE

Instructions

  • Preheat the oven to 325℉.
  • Once preheated, spread one cup of pecans on a rimmed baking sheet and roast for eight minutes.
  • Take out the baking sheet and sprinkle one cup of coconut flakes over pecans and return to the oven for two minutes to very lightly toast the coconut. Leave the oven at 325℉.
  • In a medium saucepan, whisk together the cream, egg yolks, butter, sweetener, and vanilla on medium, whisking constantly so it doesn't burn. Cook for about five minutes, or until it begins to thicken. It's done when it's reached the thickness of condensed milk. When it's ready, pour into a cool bowl so it stops cooking.
  • Chop roasted pecans and coconut finely. Stir into the thickened mixture. Let it sit at room temperature for 90 minutes.
  • Meanwhile, prepare the cake. Butter the sides and bottom of two small (8- or 9-inch) cake pans, then line the bottom of each pan with parchment paper.
  • Chop the chocolate into small pieces and place it in a small bowl along with the butter. Microwave for 45 seconds, then stir. Everything should be melted. If not, put it back in for 15-20 seconds. Set aside to cool slightly.
  • Using a stand mixer or electric mixer, beat the eggs on low for 30 seconds, or until frothy. Then increase speed to high and beat about 5 minutes, or until light in color, and about tripled in volume.
  • Mix all the dry ingredients together in a large bowl, then set aside.
  • Pour the melted chocolate/butter mixture, as well as the vanilla and heavy cream, into the eggs and beat until combined.
  • Fold in the dry ingredients gently. The mixture will lose some air.
  • Pour evenly into the prepared pans and place on the center rack of the oven.
  • Bake at 325℉ for 25-35 minutes, or until they are bouncy to the touch, and a knife comes out of them clean.
  • Let cool completely.
  • Turn cakes out of the pans. Put one on a serving plate and cover with half of the filling. Place the other cake on top and evenly spread on the remaining filling. Decorate with unroasted pecans and coconut and serve.
  • Store any leftover cake in the fridge, but allow it to come to room temperature so that the filling softens before serving.
Nutrition Facts
German Chocolate Cake
Serving Size
 
1 slice
Amount per Serving
Calories
531
% Daily Value*
Fat
 
52
g
80
%
Saturated Fat
 
27.7
g
173
%
Trans Fat
 
1.1
g
Polyunsaturated Fat
 
4.54
g
Monounsaturated Fat
 
15.61
g
Cholesterol
 
230.94
mg
77
%
Sodium
 
246.2
mg
11
%
Potassium
 
474.62
mg
14
%
Carbohydrates
 
31.1
g
10
%
Fiber
 
5.34
g
22
%
Sugar
 
2.83
g
3
%
Sugar Alcohol
 
21.64
g
Net Carbs
 
4.11
g
Protein
 
11.5
g
23
%
Vitamin A
 
1312.62
IU
26
%
Vitamin C
 
12.42
mg
15
%
Calcium
 
168.85
mg
17
%
Iron
 
2.75
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1slice | Calories: 531kcal | Carbohydrates: 31.1g | Protein: 11.5g | Fat: 52g | Saturated Fat: 27.7g | Polyunsaturated Fat: 4.54g | Monounsaturated Fat: 15.61g | Trans Fat: 1.1g | Cholesterol: 230.94mg | Sodium: 246.2mg | Potassium: 474.62mg | Fiber: 5.34g | Sugar: 2.83g | Vitamin A: 1312.62IU | Vitamin C: 12.42mg | Calcium: 168.85mg | Iron: 2.75mg | Sugar Alcohol: 21.64g | Net Carbs: 4.11g

Photos by Sarah DeYoung Photography

Root Beer Float Spice Cakes with Root Beer Glaze

 

Root Beer Float Spice Cakes with Root Beer Glaze

The best thing about this cake is that it feels like a warm smile—a really crave-worthy smile.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Root Beer Float
Keto Chow Flavor: Root Beer Float
Recipe Creator: Chef Taffiny Elrod
Servings: 8 mini bundt cakes
Calories: 133.6kcal
Author: Taffiny Elrod

Equipment

  • eight 1-2 oz. mini Bundt cake pans or 6 standard muffin cups

Ingredients

CAKE

  • 1 cup fine almond flour (3.5oz)
  • 1 serving Root Beer Float Keto Chow
  • 1/4 cup coconut flour (1 oz)
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. fine sea salt
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground nutmeg
  • 1 large egg
  • 1/2 cup brown sugar style erythritol blend
  • 1/4 cup sour cream
  • 1/2 cup diet root beer at room temperature

GLAZE

Instructions

  • Preheat the oven to 350℉ and set a rack to the center. Grease 8 mini-Bundt pans or 6 muffin cups and place them on a rimmed baking tray.
  • In a medium mixing bowl, whisk together the almond flour, Keto Chow, coconut flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg.
  • In a separate bowl, beat the egg, then add the brown erythritol and sour cream and mix well. Add the root beer to the mixture and stir well.
  • Combine wet and dry ingredients and stir until ingredients are fully incorporated and there are no lumps remaining. The batter will be thick.
  • Divide the batter evenly among the prepared Bundt pans and smooth into place. Tap the pans lightly on the counter to release any air bubbles.
  • Slide the tray with the filled Bundt pans into the preheated oven and bake for approximately 25 minutes, or until the cakes are browning around the edges, bounce back when lightly touched, and a cake tester comes out clean when inserted into the center of a cake.
  • Transfer the Bundt pans to a cooling rack. When they are cool enough to handle, invert them.
  • Let cool completely and then release the cakes by gently pulling them away from the sides of the pans.
  • To make the glaze, mix the powdered erythritol and the root beer together in a small bowl.
  • Add one Tbsp. of heavy cream and stir. If glaze is too thick to pour over the cakes, add the second Tbsp. of heavy cream.
  • Drizzle the glaze over the tops of the cooled cakes, letting it drip down the sides.
  • Let the cakes sit undisturbed for approximately 30 minutes for the glaze to set before serving.
  • Store in a single layer, in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.

Notes

Yield: 8 mini Bundt cakes
Serving: 1 mini Bundt cake
Nutrition Facts
Root Beer Float Spice Cakes with Root Beer Glaze
Serving Size
 
1 bundt cake
Amount per Serving
Calories
133.6
% Daily Value*
Fat
 
9.5
g
15
%
Saturated Fat
 
2.4
g
15
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1.68
g
Monounsaturated Fat
 
4.71
g
Cholesterol
 
31.1
mg
10
%
Sodium
 
300
mg
13
%
Potassium
 
321.6
mg
9
%
Carbohydrates
 
25.7
g
9
%
Fiber
 
3.5
g
15
%
Sugar
 
1.3
g
1
%
Sugar Alcohol
 
19.53
g
Net Carbs
 
2.6
g
Protein
 
7.4
g
15
%
Vitamin A
 
218.1
IU
4
%
Vitamin C
 
15.1
mg
18
%
Calcium
 
168.7
mg
17
%
Iron
 
0.91
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1bundt cake | Calories: 133.6kcal | Carbohydrates: 25.7g | Protein: 7.4g | Fat: 9.5g | Saturated Fat: 2.4g | Polyunsaturated Fat: 1.68g | Monounsaturated Fat: 4.71g | Trans Fat: 0.1g | Cholesterol: 31.1mg | Sodium: 300mg | Potassium: 321.6mg | Fiber: 3.5g | Sugar: 1.3g | Vitamin A: 218.1IU | Vitamin C: 15.1mg | Calcium: 168.7mg | Iron: 0.91mg | Sugar Alcohol: 19.53g | Net Carbs: 2.6g

Photos by Sarah DeYoung Photography

Chocolate Cookie Truffles

 

Chocolate Cookie Truffles

A creamy filling and a crisp chocolate coating make these truffles a little bite of heaven.
Prep Time45 minutes
Total Time45 minutes
Course: Desserts
Keyword: Amanda Balle, Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Amanda Balle
Servings: 24 truffles
Calories: 210.2kcal
Author: Amanda

Ingredients

Instructions

  • Line a cookie or baking sheet with wax paper.
  • Mix together all ingredients except for the chocolate chips until smooth and creamy.
  • Roll the mixture into Tbsp.-sized balls. Place in the freezer.
  • Melt chocolate chips in 15-second increments in the microwave, stirring in between each interval. It's easiest to melt 1/2 cup of them at a time and it usually only takes 45 seconds.
  • Remove the truffle balls from the freezer and dip each one in the melted chocolate, rolling until coated and place back on the wax paper. You can add sugar-free sprinkles on top of the wet chocolate if desired. Place in the fridge to set for at least 20 minutes. Enjoy! Then be sure to refrigerate any leftovers.

Notes

Yield: 24 truffles
Serving: 2 truffles
Nutrition Facts
Chocolate Cookie Truffles
Serving Size
 
2 truffles
Amount per Serving
Calories
210.2
% Daily Value*
Fat
 
17.9
g
28
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
0.42
g
Monounsaturated Fat
 
3.06
g
Cholesterol
 
35.1
mg
12
%
Sodium
 
118.5
mg
5
%
Potassium
 
323.89
mg
9
%
Carbohydrates
 
17.7
g
6
%
Fiber
 
7.5
g
31
%
Sugar
 
1.4
g
2
%
Sugar Alcohol
 
7.56
g
Net Carbs
 
2.63
g
Protein
 
4.8
g
10
%
Vitamin A
 
593.52
IU
12
%
Vitamin C
 
10
mg
12
%
Calcium
 
107.54
mg
11
%
Iron
 
1.15
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 2truffles | Calories: 210.2kcal | Carbohydrates: 17.7g | Protein: 4.8g | Fat: 17.9g | Saturated Fat: 11g | Polyunsaturated Fat: 0.42g | Monounsaturated Fat: 3.06g | Trans Fat: 0.4g | Cholesterol: 35.1mg | Sodium: 118.5mg | Potassium: 323.89mg | Fiber: 7.5g | Sugar: 1.4g | Vitamin A: 593.52IU | Vitamin C: 10mg | Calcium: 107.54mg | Iron: 1.15mg | Sugar Alcohol: 7.56g | Net Carbs: 2.63g

Photos by Sarah DeYoung Photography

Chocolate-Cherry Root Beer Cookies with Cherry Icing

Chocolate-Cherry Root Beer Cookies with Cherry Icing

A positively gourmet flavor combination that is *chef’s kiss*
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Root Beer Float
Keto Chow Flavor: Root Beer Float
Recipe Creator: Chef Taffiny Elrod
Servings: 15 cookies
Calories: 93.3kcal
Author: Taffiny Elrod

Ingredients

COOKIES

ICING

  • 1 cup powdered erythritol
  • 4-5 Tbsp. heavy cream
  • 1 tsp. cherry extract
  • 1-2 drops pink food coloring (optional)
  • Sugar-free sprinkles or mini sugar-free chocolate chips for decoration optional

Instructions

  • Preheat oven to 350℉ and line two large cookie sheets with parchment paper.
  • To make the cookies, beat the eggs, erythritol, avocado oil, and cherry extract together in a large mixing bowl.
  • Add the Keto Chow, cocoa powder, and baking soda and mix well.
  • Stir in the ground pecans.
  • Use a #40 ice cream scoop or Tbsp. to form 15 cookies and place them onto the prepared trays.
  • Gently flatten the cookies with the bottom of a glass or the flats of your fingers until they are about half an inch thick.
  • Bake for 10 minutes, or until the edges of the cookies look set.
  • Transfer the cookies to a cooling rack. When they are completely cool, make the icing.
  • Place the powdered erythritol in a medium mixing bowl and add the heavy cream one Tbsp. at a time, mixing until it has a smooth, spreadable consistency with no lumps.
  • Stir in the cherry extract. Add the pink food coloring, if using, a drop at a time, stirring after each addition until it reaches the desired color.
  • Spread icing on each cookie and decorate with sprinkles or mini chocolate chips if desired.
  • Store in a single layer, in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.

Notes

Yield: 15 cookies 
Serving: 1 cookie
Nutrition Facts
Chocolate-Cherry Root Beer Cookies with Cherry Icing
Serving Size
 
1 cookie
Amount per Serving
Calories
93.3
% Daily Value*
Fat
 
7.6
g
12
%
Saturated Fat
 
1.9
g
12
%
Polyunsaturated Fat
 
1.08
g
Monounsaturated Fat
 
4.07
g
Cholesterol
 
31
mg
10
%
Sodium
 
143
mg
6
%
Potassium
 
284.7
mg
8
%
Carbohydrates
 
13.4
g
4
%
Fiber
 
1.4
g
6
%
Sugar
 
0.4
g
0
%
Sugar Alcohol
 
11.34
g
Net Carbs
 
0.67
g
Protein
 
4.9
g
10
%
Vitamin A
 
227.99
IU
5
%
Vitamin C
 
16.04
mg
19
%
Calcium
 
106.17
mg
11
%
Iron
 
0.43
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1cookie | Calories: 93.3kcal | Carbohydrates: 13.4g | Protein: 4.9g | Fat: 7.6g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.08g | Monounsaturated Fat: 4.07g | Cholesterol: 31mg | Sodium: 143mg | Potassium: 284.7mg | Fiber: 1.4g | Sugar: 0.4g | Vitamin A: 227.99IU | Vitamin C: 16.04mg | Calcium: 106.17mg | Iron: 0.43mg | Sugar Alcohol: 11.34g | Net Carbs: 0.67g

Photos by Sarah DeYoung Photography

Banana Blondies with Chocolate Chips

Banana Blondies with Chocolate Chips

A one-bowl wonder that comes together with ease.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Desserts
Keyword: Banana, Chef Taffiny Elrod
Keto Chow Flavor: Banana
Recipe Creator: Chef Taffiny Elrod
Servings: 16 2x2" squares
Calories: 105.4kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Set a rack to the center of the oven and preheat to 350℉. Oil an 8 x 8 baking pan and line with parchment paper. Allow the parchment paper to hang over two opposite sides of the pan to make handles for lifting the baked blondies out of the pan.
  • In a large bowl, mix the melted butter, brown erythritol, allulose, egg, and vanilla extract.
  • Stir in the almond flour, Keto Chow, and baking powder.
  • Mix in the chocolate chips.
  • Spread the batter into the prepared pan and bake for about 20 minutes until the edges begin to look browned.
  • Allow the blondies to cool 15 minutes before using the parchment paper handles to remove from the pan. They will be soft but will firm as they cool.
  • Once cooled, cut blondies into 16 pieces. Store in an airtight container for up to a week in the refrigerator or three months in the freezer.

Notes

Yield: 16 servings 
Serving: 2x2” square
Nutrition Facts
Banana Blondies with Chocolate Chips
Serving Size
 
1 square
Amount per Serving
Calories
105.4
% Daily Value*
Fat
 
9.4
g
14
%
Saturated Fat
 
4.8
g
30
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.69
g
Monounsaturated Fat
 
2.92
g
Cholesterol
 
28.6
mg
10
%
Sodium
 
76.9
mg
3
%
Potassium
 
157.99
mg
5
%
Carbohydrates
 
13.3
g
4
%
Fiber
 
2.3
g
10
%
Sugar
 
0.4
g
0
%
Sugar Alcohol
 
10.26
g
Net Carbs
 
0.8
g
Protein
 
3.2
g
6
%
Vitamin A
 
294.22
IU
6
%
Vitamin C
 
7.5
mg
9
%
Calcium
 
73.64
mg
7
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1square | Calories: 105.4kcal | Carbohydrates: 13.3g | Protein: 3.2g | Fat: 9.4g | Saturated Fat: 4.8g | Polyunsaturated Fat: 0.69g | Monounsaturated Fat: 2.92g | Trans Fat: 0.2g | Cholesterol: 28.6mg | Sodium: 76.9mg | Potassium: 157.99mg | Fiber: 2.3g | Sugar: 0.4g | Vitamin A: 294.22IU | Vitamin C: 7.5mg | Calcium: 73.64mg | Iron: 0.5mg | Sugar Alcohol: 10.26g | Net Carbs: 0.8g

Photos by Sarah DeYoung

Peanut Butter and Jelly Thumbprint Cookies

Peanut Butter and Jelly Thumbprint Cookies

PB&J meet again in these wholesome cookie jar favorites that are fun and easy to make.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Chocolate Peanut Butter
Keto Chow Flavor: Chocolate Peanut Butter
Recipe Creator: Chef Taffiny Elrod
Servings: 15 cookies
Calories: 88.1kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Set the oven to 350℉ and line a large baking sheet with parchment paper.
  • In a medium mixing bowl, combine the peanut butter, coconut oil, and allulose syrup.
  • Stir in the Keto Chow and vanilla extract and mix until a soft dough is formed.
  • Let the dough rest for five minutes. If the kitchen is very warm, rest the dough in the refrigerator.
  • Scoop 15 dough balls onto the baking sheet. They should be approximately 0.75 oz. each, or about one Tbsp. each.
  • Flatten them slightly with your hand or the bottom of a glass.
  • Make an indentation in the middle of each cookie with the tip of your finger or the handle of a small wooden spoon.
  • Fill each indentation with 1/2 tsp. strawberry jam.
  • Bake the filled cookies for about ten minutes, or until they are set and starting to brown around the edges and the jam looks cooked. Let cool.
  • Cookies will keep refrigerated in an airtight container for up to a week, or in the freezer for up to three months.

Notes

Yield: 15 cookies 
Serving size: 1 cookie
Nutrition Facts
Peanut Butter and Jelly Thumbprint Cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
88.1
% Daily Value*
Fat
 
6.1
g
9
%
Saturated Fat
 
3.5
g
22
%
Polyunsaturated Fat
 
0.6
g
Monounsaturated Fat
 
1.18
g
Cholesterol
 
1.6
mg
1
%
Sodium
 
127.9
mg
6
%
Potassium
 
262.34
mg
7
%
Carbohydrates
 
5.8
g
2
%
Fiber
 
4.7
g
20
%
Sugar
 
0.3
g
0
%
Net Carbs
 
1.16
g
Protein
 
5.1
g
10
%
Vitamin A
 
133.87
IU
3
%
Vitamin C
 
16
mg
19
%
Calcium
 
102.16
mg
10
%
Iron
 
0.63
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1cookie | Calories: 88.1kcal | Carbohydrates: 5.8g | Protein: 5.1g | Fat: 6.1g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.18g | Cholesterol: 1.6mg | Sodium: 127.9mg | Potassium: 262.34mg | Fiber: 4.7g | Sugar: 0.3g | Vitamin A: 133.87IU | Vitamin C: 16mg | Calcium: 102.16mg | Iron: 0.63mg | Net Carbs: 1.16g

Photos by Sarah DeYoung

Spicy Taco Deviled Eggs

 

Spicy Taco Deviled Eggs

This version of the dinner party classic is every bit as deluxe and crave-worthy as it looks.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizer, Snacks
Keyword: Chef Taffiny Elrod, Spicy Taco Soup Base
Keto Chow Flavor: Spicy Taco Soup
Recipe Creator: Chef Taffiny Elrod
Servings: 24 egg halves
Calories: 124.9kcal
Author: Taffiny Elrod

Ingredients

  • 12 large eggs
  • 3 Tbsp. mayonnaise
  • 1 Tbsp. bacon fat
  • 1 tsp. apple cider vinegar
  • 1 serving Spicy Taco Soup Keto Chow
  • Pinch cayenne pepper (optional)
  • 1 piece crisp-cooked bacon, finely crumbled
  • 1 green onion, thinly sliced for garnish
  • Hot or sweet red pepper, cut into small pieces for garnish

Instructions

  • Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cool water, cover the pot tightly and bring to a boil. When the pot boils, remove it from the heat.
  • Keep the pot tightly covered and let sit undisturbed for ten minutes. Then drain the eggs and run them under cold water or plunge them into ice water to cool quickly.
  • Peel the eggs, cut them in half, and place the yolks in a bowl.
  • Mash the yolks, add in the mayonnaise, bacon fat, and vinegar; mix until smooth.
  • Add the Keto Chow and cayenne pepper if using, and mix well. If it’s too thick, add water a tsp. at a time until it's creamy and easy to stir.
  • Pipe or spoon the yolk mixture back onto the egg whites.
  • Sprinkle with the crumbled bacon and garnish with green onion and red peppers.
  • Chill for 30 minutes in the refrigerator for best results. Store in the refrigerator in an airtight container for up to three days.

Notes

Yield: 24 egg halves
Serving: 2 egg halves
Nutrition Facts
Spicy Taco Deviled Eggs
Serving Size
 
2 egg halves
Amount per Serving
Calories
124.9
% Daily Value*
Fat
 
9.1
g
14
%
Saturated Fat
 
2.5
g
16
%
Polyunsaturated Fat
 
2.33
g
Monounsaturated Fat
 
3.17
g
Cholesterol
 
189.6
mg
63
%
Sodium
 
193.4
mg
8
%
Potassium
 
205.71
mg
6
%
Carbohydrates
 
1.7
g
1
%
Fiber
 
0.8
g
3
%
Sugar
 
0.9
g
1
%
Sugar Alcohol
 
0.01
g
Net Carbs
 
0.89
g
Protein
 
8.6
g
17
%
Vitamin A
 
579.35
IU
12
%
Vitamin C
 
18.12
mg
22
%
Calcium
 
55.2
mg
6
%
Iron
 
0.82
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 2egg halves | Calories: 124.9kcal | Carbohydrates: 1.7g | Protein: 8.6g | Fat: 9.1g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2.33g | Monounsaturated Fat: 3.17g | Cholesterol: 189.6mg | Sodium: 193.4mg | Potassium: 205.71mg | Fiber: 0.8g | Sugar: 0.9g | Vitamin A: 579.35IU | Vitamin C: 18.12mg | Calcium: 55.2mg | Iron: 0.82mg | Sugar Alcohol: 0.01g | Net Carbs: 0.89g

Photos by Sarah DeYoung

Chocolate Toffee Cookie Bars

Chocolate Toffee Cookie Bars

Prep Time20 minutes
Cook Time15 minutes
Chill Time1 hour 15 minutes
Total Time1 hour 50 minutes
Course: Desserts
Keyword: Amanda Balle, Chocolate Toffee
Keto Chow Flavor: Chocolate Toffee
Recipe Creator: Amanda Balle
Servings: 10 Servings (2x6 rectangle)
Calories: 216.8kcal
Author: Amanda

Ingredients

Cookie Bar Ingredients

Toffee Ingredients

  • 1/4 cup unsalted butter
  • 1/2 cup heavy whipping cream
  • 1/4 cup allulose

Chocolate Ganache Ingredients

  • 1/4 cup heavy whipping cream
  • 1/3 cup semi sweet sugar free chocolate chips or chopped chocolate

Instructions

Cookie Bar Instructions

  • Preheat oven to 350°F
  • Line an 8x8 pan or baking dish with parchment paper and grease liner.
  • Add the butter, allulose, eggs, almond flour and Keto Chow to a food processor and pulse until combined. Stop and scrape the sides and pulse again.
  • Spread batter into greased, lined 8x8 and bake on 350°F for 15 minutes.
  • While the cookie bar bakes, use a medium sized sauce pan over medium heat to make the toffee.

Toffee Instructions

  • Add the ¼ cup butter to a medium sauce pan over medium heat. Melt the butter and continue cooking it until it starts to turn brown and fragrant, about 5 minutes.
  • Once the butter is brown add in the heavy cream and allulose.
  • Continue to boil over medium heat for another 5 minutes stirring occasionally. Turn off heat and set aside until cookie is baked.
  • Evenly spread the toffee over the baked cookie bar and refrigerate an hour to set toffee.

Chocolate Ganache Instructions

  • Heat the heavy cream until it’s hot. This takes about 40 seconds in the microwave.
  • Add the chocolate and cream together let it sit for 1 minute and then stir with a fork until the chocolate has melted and it is thick and creamy. It will be chunky and broken at first but just keep stirring!
  • After a couple of minutes of stirring if the chocolate isn’t melting, you can add to microwave for another 10 seconds and stir again.
  • Spread chocolate ganache over the top of the toffee cookie bar and let set in fridge another 30 minutes.
  • Slice and serve!

Notes

Yield: 10 servings (1.6x4” rectangle)
Nutrition Facts
Chocolate Toffee Cookie Bars
Serving Size
 
1 serving
Amount per Serving
Calories
216.8
% Daily Value*
Fat
 
20.2
g
31
%
Saturated Fat
 
11.6
g
73
%
Trans Fat
 
0.6
g
Polyunsaturated Fat
 
1.1
g
Monounsaturated Fat
 
5.59
g
Cholesterol
 
83.7
mg
28
%
Sodium
 
105
mg
5
%
Potassium
 
237.17
mg
7
%
Carbohydrates
 
18.4
g
6
%
Fiber
 
3.6
g
15
%
Sugar
 
0.8
g
1
%
Sugar Alcohol
 
13.43
g
Net Carbs
 
1.41
g
Protein
 
5.5
g
11
%
Vitamin A
 
598.16
IU
12
%
Vitamin C
 
13.77
mg
17
%
Calcium
 
99.58
mg
10
%
Iron
 
0.51
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 216.8kcal | Carbohydrates: 18.4g | Protein: 5.5g | Fat: 20.2g | Saturated Fat: 11.6g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5.59g | Trans Fat: 0.6g | Cholesterol: 83.7mg | Sodium: 105mg | Potassium: 237.17mg | Fiber: 3.6g | Sugar: 0.8g | Vitamin A: 598.16IU | Vitamin C: 13.77mg | Calcium: 99.58mg | Iron: 0.51mg | Sugar Alcohol: 13.43g | Net Carbs: 1.41g

Photos by Sarah DeYoung

Salted Caramel “Horchata” Pops

Salted Caramel “Horchata” Pops

Inspired by the refreshing Mexican drink, these popsicles are fragrant and perfectly sweetened.
Prep Time10 minutes
Freeze Overnight12 hours
Total Time12 hours 10 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Salted Caramel
Keto Chow Flavor: Salted Caramel
Recipe Creator: Chef Taffiny Elrod
Servings: 6 popsicle (approx 3 oz)
Calories: 55.9kcal
Author: Nicholas Murphy

Equipment

  • popsicle molds and sticks

Ingredients

Instructions

  • Pour the heavy cream into a shaker cup or blender, then add the remaining ingredients.
  • Shake or blend until all the Keto Chow is dissolved and everything is completely mixed.
  • Pour the mix into the popsicle molds and freeze overnight, or simply serve as a cool drink.

Notes

*Or use Snickerdoodle Keto Chow for a delicious variation.
Nutrition Facts
Salted Caramel “Horchata” Pops
Serving Size
 
1 popsicle
Amount per Serving
Calories
55.9
% Daily Value*
Fat
 
3.7
g
6
%
Saturated Fat
 
2.3
g
14
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.16
g
Monounsaturated Fat
 
0.9
g
Cholesterol
 
13.22
mg
4
%
Sodium
 
146.18
mg
6
%
Potassium
 
267.5
mg
8
%
Carbohydrates
 
1.6
g
1
%
Fiber
 
1.1
g
5
%
Sugar
 
0.5
g
1
%
Sugar Alcohol
 
0.01
g
Net Carbs
 
0.52
g
Protein
 
4.7
g
9
%
Vitamin A
 
313.58
IU
6
%
Vitamin C
 
20.28
mg
25
%
Calcium
 
132.73
mg
13
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1popsicle | Calories: 55.9kcal | Carbohydrates: 1.6g | Protein: 4.7g | Fat: 3.7g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.16g | Monounsaturated Fat: 0.9g | Trans Fat: 0.1g | Cholesterol: 13.22mg | Sodium: 146.18mg | Potassium: 267.5mg | Fiber: 1.1g | Sugar: 0.5g | Vitamin A: 313.58IU | Vitamin C: 20.28mg | Calcium: 132.73mg | Iron: 0.4mg | Sugar Alcohol: 0.01g | Net Carbs: 0.52g

Photos by Sarah DeYoung