Recipes

By Taffiny Elrod|2021-02-08T10:08:21-07:00January 30th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: spicy taco base, savory recipe, Chef Taffy, Nacho, keto nacho|2 Comments

Lemon Poppyseed Scones
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Lemon Poppyseed Scones

Recipes, Keto Chow Recipes

Lemon Poppyseed Scones

Lemon Poppyseed Scones

Light, tender, scones with the classic combination of lemon and poppyseeds. Serve with unsalted butter or clotted cream for a traditional accompaniment to afternoon tea.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Desserts

Keyword: Chef Taffiny Elrod, lemon meringue keto chow

Keto Chow Flavor: Lemon Meringue

Recipe Creator: Chef Taffiny Elrod

Servings: scones

Calories: 186.7kcal

Author: Taffiny Elrod

Ingredients

1 cup almond flour
1 serving Lemon Meringue Keto Chow
1/4 cup coconut flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
1 tbsp poppy seeds plus more for garnish
1/4 cup (2 oz) cold unsalted butter cubed
1 large egg
1/4 cup sour cream
1/4 tsp lemon extract

FOR GLAZE

2 tbsp powdered sweetner
1 tsp fine lemon zest
2 tsp lemon juice

Instructions

Preheat the oven to 350 F and set a rack to the center of the oven. Line a baking sheet with parchment paper.
In a large mixing bowl mix almond flour, keto chow, coconut flour, baking powder, baking soda, and salt. Stir in the poppyseeds.
Add the cubed butter and cut it in with a pastry blender or rub it in with the tips of your fingers until the mixture has the consistency of rough sand.
In a separate bowl beat the egg well, then mix in the sour cream and lemon extract.
Stir the egg mixture into the dry ingredients and stir until it starts to hold together. Gently press it together until it comes together into a ball of dough.
Place it on the parchment paper on the baking sheet and pat it into a circle about an inch thick and six and a half inches across.
Cut the circle in half and then each half into quarters to make eight triangles. Pull the pieces apart slightly so there’s a little space between each one.
Place them in the preheated oven and bake 15 – 20 minutes until they are golden around the edges and starting to brown on the bottom.
While they are baking, make the glaze by stirring the lemon zest and juice into the powdered sweetener.
When the scones come out of the oven brush a thin layer of glaze on each one and sprinkle with poppy seeds while the glaze is still soft.
Serve warm or cold.

Nutrition Facts

Lemon Poppyseed Scones

Serving Size

1 scone

Amount per Serving

Calories

186.7

% Daily Value*

Fat

15.4

g

24

%

Saturated Fat

5.6

g

35

%

Trans Fat

0.3

g

Polyunsaturated Fat

2.05

g

Monounsaturated Fat

6.71

g

Cholesterol

44.3

mg

15

%

Sodium

292.7

mg

13

%

Potassium

332.53

mg

10

%

Carbohydrates

10.1

g

3

%

Fiber

3.6

g

15

%

Sugar

1.3

g

1

%

Sugar Alcohol

3.8

g

Net Carbs

2.67

g

Protein

7.7

g

15

%

Vitamin A

367.69

IU

7

%

Vitamin C

15.67

mg

19

%

Calcium

173.6

mg

17

%

Iron

0.95

mg

5

%

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

Nutrition

By Taffiny Elrod|2021-02-01T08:54:13-07:00January 30th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto bread, lemon, Chef Taffy Elrod, keto scones, Lemon poppyseed scones|0 Comments

Magic Lemon Cake
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Magic Lemon Cake

Recipes, Keto Chow Recipes

Magic Lemon Cake

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Magic Lemon Cake

Somewhere between a custard and a soaked cake, this dish is bursting with a light, refreshing lemon flavor. It needs to be refrigerated overnight to set so plan ahead when you’re ready to make it.

Prep Time30

Cook Time40

CHILL TIME8

Total Time9 10

Course: Desserts

Keyword: Chef Taffiny Elrod, lemon meringue keto chow

Keto Chow Flavor: Lemon Meringue

Recipe Creator: Chef Taffiny Elrod

Servings: 2.5x2.5" slices

Calories: 191.2kcal

Author: Taffiny Elrod

Ingredients

5 large eggs
1/2 cup granulated allulose
1/2 cup unsalted butter melted
juice and zest of 1 lemon
1/2 tsp vanilla extract
1/2 cup almond flour
1 serving Lemon Meringue Keto Chow
1 1/2 cups unsweetened almond milk at room temperature

Instructions

Preheat the oven to 325℉ and set a rack to the center.
Grease an 8 X 8-inch square baking pan and line it with parchment paper so that the parchment paper hangs over two sides of the pan to create handles for lifting the finished cake out of the pan when it is cool.
Separate the egg whites from the egg yolks.
Beat the egg whites until they hold stiff peaks. Set them aside.
Beat the egg yolks with the allulose until doubled in volume and light yellow in color.
Add the melted butter, lemon juice, zest and vanilla extract and beat until fully combined.
Add the almond flour and Keto Chow and mix well.
Gradually stir in the milk, then fold in the beaten egg whites a third at a time. There should be some lumps of egg white still visible in the batter.
Pour the batter into the prepared pan and bake for approximately 40 minutes, or until the top is brown, and the cake is set. It should have a very slight tremble when the pan is jiggled but feel firm to the touch.
Allow the cake to cool to room temperature. Run a knife around the edge of the pan to loosen it from the edges of the pan before wrapping and chilling overnight in the refrigerator.
When ready to serve, remove from the pan by lifting the parchment paper out. Carefully remove the parchment paper and set the cake on a serving dish or cutting board.
Cut it into squares and dust with powdered sweetener or serve with whipped cream and fresh berries.

Notes

For high altitude, use a 9x9 pan or bake at 300F for an extra 10-15 minutes.

Nutrition Facts

Magic Lemon Cake

Serving Size

1 serving

Amount per Serving

Calories

191.2

% Daily Value*

Fat

16.8

g

26

%

Saturated Fat

7.6

g

48

%

Trans Fat

0.4

g

Polyunsaturated Fat

1.62

g

Monounsaturated Fat

6.31

g

Cholesterol

132.1

mg

44

%

Sodium

160

mg

7

%

Potassium

288.41

mg

8

%

Carbohydrates

16

g

5

%

Fiber

1.6

g

7

%

Sugar

1.2

g

1

%

Sugar Alcohol

12.62

g

Net Carbs

1.79

g

Protein

8

g

16

%

Vitamin A

571.76

IU

11

%

Vitamin C

16.26

mg

20

%

Calcium

189.64

mg

19

%

Iron

0.92

mg

5

%

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

Nutrition

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By Taffiny Elrod|2021-02-01T08:50:22-07:00January 29th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto cake, keto treats, lemon meringue, Chef Taffy Elrod, Magic Lemon cake, lemon|0 Comments

Apple Pie Keto Kugel
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Apple Pie Keto Kugel

Recipes, Keto Chow Recipes

Apple Pie Keto Kugel

Apple Pie Keto Kugel

Inspired by the classic comfort of a noodle kugel, this apple spiced custard is delicious served hot or cold. Feel free to substitute two cups of your favorite keto friendly pasta replacement like cooked spaghetti squash for the hearts of palm pasta or omit the noodles and just bake it as a delicious custard.

Prep Time10

Cook Time50

Course: Breakfast, Desserts

Keyword: Apple Pie, Chef Taffiny Elrod

Keto Chow Flavor: Apple Pie

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 212.3kcal

Author: Lori Allred

Ingredients

1 12-oz hearts of palm pasta drained & patted dry
1/4 cup (2 ounces) butter melted plus extra for buttering the baking dish
4 large eggs
1/4 cup granulated erythritol optional
1 serving Apple Pie Keto Chow
1/2 tsp ground cinnamon
1 1/2 cups (12 ounces) full fat cottage cheese
1 cup (8 ounces) sour cream

Instructions

Butter an 8-inch round or 8 x 8 square glass baking pan and set aside.
Preheat the oven to 350F
In a large mixing bowl, whisk together the butter, eggs, and erythritol if using.
Add the keto chow and cinnamon and whisk until fully mixed.
Add the cottage cheese and sour cream and mix well.
Fold in the noodles. Pour into the prepared pan and spread to even.
Bake until the edges are browned and puffed, and the center is set, 40-50 minutes.
Let it cool at least 10 minutes before cutting pieces.
Serve warm or cold.

Nutrition Facts

Apple Pie Keto Kugel

Serving Size

1 serving

Amount per Serving

Calories

212.3

% Daily Value*

Fat

15.7

g

24

%

Saturated Fat

8

g

50

%

Trans Fat

0.5

g

Polyunsaturated Fat

0.85

g

Monounsaturated Fat

4.31

g

Cholesterol

133.6

mg

45

%

Sodium

376.9

mg

16

%

Potassium

303.79

mg

9

%

Carbohydrates

13.3

g

4

%

Fiber

2

g

8

%

Sugar

2.4

g

3

%

Sugar Alcohol

7.11

g

Net Carbs

4.2

g

Protein

12.7

g

25

%

Vitamin A

516.36

IU

10

%

Vitamin C

15.26

mg

18

%

Calcium

169.21

mg

17

%

Iron

0.64

mg

4

%

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

Nutrition

By Lori Allred|2021-02-01T13:37:19-07:00December 26th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: apple pie, Chef Taffy Elrod, keto kugel, apple pie keto kugel|0 Comments

Banana White Chocolate Fudge
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Banana White Chocolate Fudge

Recipes, Keto Chow Recipes

Banana White Chocolate Fudge

Banana White Chocolate Fudge

Dedicated to the white chocolate lovers out there! The combination with banana is light and fresh. It’s easy to make and you can vary it by adding your favorite nuts or seeds instead of the sprinkles.

Prep Time15

Cook Time4

Total Time4 15

Course: Desserts

Keyword: Banana, Chef Taffiny Elrod

Keto Chow Flavor: Banana

Recipe Creator: Chef Taffiny Elrod

Servings: pieces

Calories: 82.9kcal

Author: Taffiny Elrod

Ingredients

1/2 cup heavy cream
8 ounces sugar-free, white chocolate chips
1 serving Banana Keto Chow
1 ounce unsalted butter
1/2 tsp pure vanilla extract
2 tsp sugar-free sprinkles for decorating optional

Instructions

Line an 8x4x2 loaf pan with plastic wrap and lightly oil the plastic wrap.
Place the white chocolate and heavy cream in a microwave safe bowl and heat in 30-second bursts until the chocolate is melted and the cream is hot. Stir until completely combined. You can also heat the cream and melt the chocolate in a small saucepan over low heat.
Stir in the Banana Keto Chow, then stir in the butter and vanilla extract.
Spread the mixture into the prepared loaf pan.
Place the sprinkles over the top and gently press them into the surface.
Cover with plastic wrap and chill for at least four hours.
Remove from the pan and cut into 18 pieces. Store refrigerated in an airtight container for up to a month.

Nutrition Facts

Banana White Chocolate Fudge

Serving Size

1 serving

Amount per Serving

Calories

82.9

% Daily Value*

Fat

7.5

g

12

%

Saturated Fat

4.4

g

28

%

Trans Fat

0.1

g

Polyunsaturated Fat

0.15

g

Monounsaturated Fat

0.97

g

Cholesterol

11.5

mg

4

%

Sodium

48.7

mg

2

%

Potassium

100.68

mg

3

%

Carbohydrates

9

g

3

%

Fiber

2.8

g

12

%

Sugar

0.3

g

0

%

Sugar Alcohol

5.88

g

Net Carbs

0.24

g

Protein

1.7

g

3

%

Vitamin A

192.15

IU

4

%

Vitamin C

6.71

mg

8

%

Calcium

53.71

mg

5

%

Iron

0.13

mg

1

%

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

Nutrition

By Taffiny Elrod|2021-02-02T13:59:40-07:00December 26th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Keto chow banana, Banana, keto candy, keto fudge, Chef Taffy Elrod|0 Comments

Bûche de Noël
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Bûche de Noël

Recipes, Keto Chow Recipes

Bûche de Noël

5 from 1 vote

Bûche de Noël

I transformed the traditional Christmas yule log into a ketogenic holiday stunner and added a touch of raspberry for a bright twist. It's moist, sumptuous, festive, and keto!

I've added a touch of raspberry jam to this beloved holiday classic made with chocolate sponge cake and creamy filling. Although this cake has a few steps, it comes together with surprising ease and will wow at your next holiday gathering. Even better, it tastes delicious and will keep chilled in the refrigerator for up to three days so you can make it ahead.

Prep Time30

Cook Time15

Assembly time1

Total Time1 45

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 307kcal

Author: Shanelle Sorensen

Equipment

Electric mixer
15" X 10" jelly roll pan
Cooking spray
Parchment paper
Clean, dry kitchen towel larger than the jelly roll pan
Fine sieve or sifter

Ingredients

For the cake

4 large eggs, separated
1/2 cup powdered Sweetener, divided
1/2 cup Chocolate Keto Chow
2 tbsp dark cocoa powder
1/2 tsp gelatin
1/2 tsp baking powder

For the filling

1 1/2 cups heavy whipping cream
2 tbsp powdered sweetener
1 tsp vanilla extract

For the frosting

2 cups heavy whipping cream
1 serving Chocolate Keto Chow (or 1 scoop)
2 tbsp dark cocoa powder
2 tbsp powdered sweetener
2-3 tbsp almond milk to thin the frosting if needed

For assembly

additional powdered sweetener and cocoa powder for rolling the cake
1/3 cup sugar-free raspberry jam
Fresh raspberries, mint leaves, chocolate leaves, or curls for garnish optional

Instructions

Preheat oven to 325F and spray a 15x10 jelly roll pan lightly with cooking spray and line with lightly oiled parchment paper.
Beat the egg yolks with 1/4 cup of the sweetener until light yellow in color and ribbons form when the beaters go through.
In a separate bowl, whip the egg whites with very clean beaters until they begin to foam, then sprinkle in the remaining 1/4 cup of sweetener and continue to beat until stiff peaks form.
Fold 1/3 of the egg whites into the egg yolk mixture to lighten it. Then gently fold in the remaining egg whites until they are almost completely combined. Be careful to retain as much air in the egg whites as possible.
Mix the Keto Chow, coconut flour, cocoa powder, gelatin, and baking powder together and sprinkle them over the egg mixture. Gently fold the dry ingredients into the eggs.
Using an offset spatula, spread the batter onto the prepared pan and even it out as much as possible. It’s ok if it’s a little bumpy.
Bake for 10-15 minutes until the cake is set and slightly browned around the edges but tender and soft to the touch.
Sift a layer of powdered sweetener combined with cocoa powder on a clean, dry kitchen towel. Then when the cake is cool enough to touch, carefully turn it over onto the towel and remove the pan.
Gently peel the parchment paper away from the cake and roll the cake up from the long side, using the towel with the cake rolled inside. Leave it rolled up to cool completely while you make the filling.
Whip the cream until it begins to thicken, then add the sweetener and vanilla extract. Continue to beat until stiff peaks form.
Unroll the cake and spread the raspberry jam across the inside of the cake in a thin layer. Then spread the whipped cream over the jam, leaving about 1/2 inch of plain cake around the edges. Then gently reroll the cake. Make sure not to roll the towel inside again. Wrap it in plastic wrap and chill it while you make the frosting.
For the frosting, beat the heavy cream to soft peaks and sprinkle the Chocolate Keto Chow, cocoa powder, and powdered sweetener over the top. Continue to beat until the dry ingredients are fully combined, light, and fluffy. It should be thick, but if needed, add almond milk one tablespoon at a time to thin it slightly.
Remove the cake from the fridge and unwrap it. Cut a slice from one end on a slight angle. This will be used to create a stump on the log. If you would like, you can cut a piece from the other end to create another stump. You can cut the second piece on the diagonal or straight across.
Place the cake on a board or on a serving dish and cover it with frosting. Attach the stumps you cut by pressing them into the frosting wherever you think they would look best and frost them, too. For a bark-like look, gently run the tines of a fork through the frosting along the length of the cake.
Garnish with fresh raspberries and mint leaves or anything else you would like.
Chill in the refrigerator for up to three days, or until ready to serve.

Nutrition Facts

Bûche de Noël

Serving Size

1 serving

Amount per Serving

Calories

307

% Daily Value*

Fat

27.4

g

42

%

Saturated Fat

16.9

g

106

%

Trans Fat

0.9

g

Polyunsaturated Fat

1.33

g

Monounsaturated Fat

7

g

Cholesterol

143.9

mg

48

%

Sodium

295.3

mg

13

%

Potassium

618.25

mg

18

%

Carbohydrates

20.2

g

7

%

Fiber

2.2

g

9

%

Sugar

2.5

g

3

%

Sugar Alcohol

15

g

Net Carbs

3.03

g

Protein

12

g

24

%

Vitamin A

1385.55

IU

28

%

Vitamin C

33.8

mg

41

%

Calcium

271.83

mg

27

%

Iron

1.26

mg

7

%

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

Nutrition

By Taffiny Elrod|2021-02-08T10:09:33-07:00December 26th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto cake, chef taffiny Elrod, Buche de Noel, christmas recipe, keto recipe|0 Comments

Orange Cream & Cranberry Pie
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Orange Cream & Cranberry Pie

Recipes, Keto Chow Recipes

Orange Cream & Cranberry Pie

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Orange Cream And Cranberry Pie Marble 13

Orange Cream & Cranberry Pie

Creamy orange filling with just a hint of ginger, topped with tangy cranberry sauce, this no bake pie may be my new favorite holiday dessert. It’s just as good without a crust, try layering it in decorative dishes for easy serving.

Prep Time10

Cook Time4

Total Time4 10

Course: Desserts

Keyword: Chef Taffiny Elrod, Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 529.6kcal

Author: Taffiny Elrod

Ingredients

PIE FILLING

16 ounces cream cheese
4 ounces sour cream
1 serving Orange Cream Keto Chow
1 tsp groung ginger
2-3 drops orange oil OR zest of one orange
6 ounces sugar-free white chocolate chips
2 cups chilled cranberry sauce (see below)

9" GINGER PIE CRUST

1 1/2 cup pecans
4 ounces unsalted butter, melted
3 tbsp granulated erythritol
2 tbsp coconut flour
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt

KETO CRANBERRY SAUCE

12 ounces (3 cups) fresh cranberries sorted and rinsed
3/4 cup granulated sweetener
1 cinnamon stick
1 cup water

Instructions

PIE FILLING

In a large mixing bowl with electric beaters, beat the cream cheese until it’s light and fluffy
Add the sour cream to the bowl and mix
Add orange keto chow, ginger, and orange zest and beat until fully combined, scraping down sides of bowl as needed.
Melt the white chocolate in a microwave safe bowl by heating in 10 second bursts until the chocolate melts when stirred
Add the white chocolate to the cream cheese mixture and beat well, scraping down sides as needed.
Spread the filling into the prepared crust and smooth with a spatula.
Spoon the cranberry sauce in the center of the pie and smooth out into a circle, leaving about a one-inch border of filling.
Cover the pie and chill for at least 4 hours, preferably overnight.

9" GINGER PIE CRUST

Preheat the oven to 350F
Pulse the pecans in the food processor until they are finely ground then add the butter, coconut flour, erythritol, spices and salt and pulse until it starts to hold together.
Press the mixture into a 9 inch deep, dish pie pan and bake 10 to 15 minutes
Allow to cool before filling

KETO CRANBERRY SAUCE

Bring everything to a boil in a small saucepan, cover and boil until the cranberries have all popped, about 10 minutes. Allow the cranberry sauce to cool completely. Remove the cinnamon stick before serving.

Nutrition Facts

Orange Cream & Cranberry Pie

Serving Size

1 serving

Amount per Serving

Calories

529.6

% Daily Value*

Fat

50.3

g

77

%

Saturated Fat

24.7

g

154

%

Trans Fat

1.3

g

Polyunsaturated Fat

4.34

g

Monounsaturated Fat

14.59

g

Cholesterol

98.4

mg

33

%

Sodium

363.2

mg

16

%

Potassium

399.12

mg

11

%

Carbohydrates

42.9

g

14

%

Fiber

8.1

g

34

%

Sugar

4.5

g

5

%

Sugar Alcohol

27.53

g

Net Carbs

7.23

g

Protein

8.8

g

18

%

Vitamin A

1072.34

IU

21

%

Vitamin C

3.95

mg

5

%

Calcium

188.89

mg

19

%

Iron

0.8

mg

4

%

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

Nutrition

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By Taffiny Elrod|2021-01-29T13:25:18-07:00December 24th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Pie, orange, keto pie, Chef Taffy Elrod, Orange Keto Chow, Orange Cream & Cranberry Pie, cranberry|0 Comments

Cookies and Cream Coconut Egg Cream
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Cookies and Cream Coconut Egg Cream

Recipes, Keto Chow Recipes

Cookies and Cream Coconut Egg Cream

Cookies and Cream Coconut Egg Cream

The good old-fashioned fountain drink goes keto with plenty of healthy fat from coconut milk.

Prep Time10

CHILL TIME8

Total Time8 10

Course: Desserts, Drinks

Keyword: Chef Taffiny Elrod, Cookies and Cream

Keto Chow Flavor: Cookies and Cream

Recipe Creator: Chef Taffiny Elrod

Servings: serving

Calories: 298.5kcal

Author: Taffiny Elrod

Ingredients

8 ounces full fat coconut milk
1 serving Cookies and Cream Keto Chow
6-8 ounces chilled seltzer water
1 tsp chocolate syrup optional

Instructions

Place coconut milk, keto chow and 4-ounces water in a mason jar or sports shaker. For best results use an immersion blender to mix the coconut milk and keto chow with 4 ounces water cover and chill overnight.
To make the egg cream, mix an ounce or two of the seltzer water into the chilled keto chow and stir to lighten the mix, before pouring in the rest of the seltzer water and stirring gently. Drizzle a teaspoon of chocolate sauce over the top if desired.

Nutrition Facts

Cookies and Cream Coconut Egg Cream

Serving Size

1 serving

Amount per Serving

Calories

298.5

% Daily Value*

Fat

25.5

g

39

%

Saturated Fat

22.7

g

142

%

Sodium

56

mg

2

%

Potassium

22.45

mg

1

%

Carbohydrates

12.7

g

4

%

Fiber

0.3

g

1

%

Sugar

2.8

g

3

%

Sugar Alcohol

3.9

g

Net Carbs

8.5

g

Protein

2.6

g

5

%

Calcium

12.78

mg

1

%

Iron

0.32

mg

2

%

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

Nutrition

By Taffiny Elrod|2021-02-08T10:17:14-07:00December 24th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: cookies and cream, keto drink, Chef Taffy Elrod, coconut cream|0 Comments

Chocolate Rum Balls
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Chocolate Rum Balls

Recipes, Keto Chow Recipes

Chocolate Rum Balls

Chocolate Rum Balls

These are an indulgent treat for the holidays or anytime. They can be made with other flavors as well. Try mint, orange, cherry or amaretto extract in place of the rum extract. And of course, you can replace the heavy cream and rum extract with real rum for the genuine article.

Prep Time1

CHILL TIME8

Total Time9

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate

Keto Chow Flavor: Chocolate

Recipe Creator: Chef Taffiny Elrod

Servings: rum balls

Calories: 72.3kcal

Author: Taffiny Elrod

Ingredients

1/2 cup (2 ounces) walnuts or pecans
1/2 cup (3 ounces) sugar-free, dark chocolate chips
2 ounces unsalted butter
1/4 cup powdered sweetener, plus more for frosting
1 serving Chocolate Keto Chow
1 tbsp heavy cream
1 tsp rum extract

Instructions

In a food processor or blender grind the walnuts to a fine texture.
Place the chocolate chips and butter in a microwave safe bowl and microwave 30 seconds at a time, stirring afterward until the chocolate is completely melted. Set aside to cool slightly.
In a mixing bowl combine the walnuts, keto chow, and powdered sweetener.
Mix the melted chocolate and butter into the dry ingredients, stir in the heavy cream and rum extract, and mix well.
Chill the mixture in the refrigerator for 30 minutes
When the mix has chilled, scoop approximately a tablespoon - a small cookie dough scoop works well for this - and shape into a ball. The texture should be like playdough. If they are too soft, refrigerate them for another 30 minutes. If they are too dry and crumbly, warm them in your hand a bit as you shape them, they should soften and come together.
Roll the balls in more powdered sweetener to coat and place them in a container to chill overnight in the refrigerator. The flavors will develop and marry as they chill.
You can also roll them in cocoa powder, ground nuts or desiccated coconut. If you want to dip them in melted chocolate, chill them for at least 30 minutes after you roll them.

Nutrition Facts

Chocolate Rum Balls

Serving Size

1 rum ball

Amount per Serving

Calories

72.3

% Daily Value*

Fat

6.4

g

10

%

Saturated Fat

3

g

19

%

Trans Fat

0.1

g

Polyunsaturated Fat

1.59

g

Monounsaturated Fat

1.1

g

Cholesterol

8.4

mg

3

%

Sodium

47.6

mg

2

%

Potassium

137

mg

4

%

Carbohydrates

7.1

g

2

%

Fiber

2.2

g

9

%

Sugar

0.2

g

0

%

Sugar Alcohol

4.28

g

Net Carbs

0.66

g

Protein

2.3

g

5

%

Vitamin A

147.21

IU

3

%

Vitamin C

6.71

mg

8

%

Calcium

48.28

mg

5

%

Iron

0.38

mg

2

%

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

Nutrition

By Taffiny Elrod|2021-02-03T09:46:18-07:00December 24th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto candy, Chef Taffy Elrod, Chocolate Rum Balls, keto recipes, Chocolate|0 Comments

Vanilla Pizzelle
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Vanilla Pizzelle

Recipes, Keto Chow Recipes

Vanilla Pizzelle

Vanilla Pizzelle

Pizzelle are a classic Italian cookie, often made for Christmas. They are made on a pizzelle iron which is like a waffle iron and gives them their decorative shape. The lemon flavor is bright and delightful in these pizzelle, but you can substitute anise extract for a more traditional Italian flavor. They are also wonderful made with lemon meringue keto chow for full lemon flavor.

Prep Time10

Cook Time30

Total Time40

Course: Desserts

Keyword: Chef Taffiny Elrod, Vanilla

Keto Chow Flavor: Vanilla

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 47.3kcal

Author: Taffiny Elrod

Equipment

Pizzelle Iron

Ingredients

2 large eggs
1/4 cup granulated erythritol
1/4 cup light olive oil or avocado oil
Zest of 1 lemon
1/2 tsp vanilla extract
1 serving Vanilla Keto Chow
Pinch of salt

Instructions

Beat eggs for at least three minutes, or until they are light, fluffy, and doubled in volume. This gives the pizzelle a light texture and makes the batter much easier to work with.
Gradually beat in erythritol on low speed, then beat in oil, lemon zest, and vanilla extract.
Mix in the Keto Chow and salt.
Let the batter rest while you heat your pizzelle iron.
When your iron is heated, drop about a Tbsp.-size ball of dough onto your iron. For best results, drop it slightly nearer the back of the iron because it will be pushed toward the front as you close it.
Cook according to the manufacturer’s directions. When the pizzelle is done, it should be lightly golden, but not brown. Depending on the iron, this could take 20 seconds to 2 minutes.
Gently remove the cooked pizzelle from the iron with a small spatula. It will be very soft, but it will crisp as it cools. Lay the cooked pizzelles in a single layer on a rack to cool. Use a pair of kitchen shears to trim the edges, if desired. While they are still warm, they can be shaped by draping over a small cup or wrapping them around a cannoli form.
When they are cool, stack them in a box or tin that isn’t completely airtight (so they stay crisp). If needed, they can be re-crisped at a low temperature in the oven.
Dust with powdered sweetener for a decorative touch.

Nutrition Facts

Vanilla Pizzelle

Serving Size

1 cookie

Amount per Serving

Calories

47.3

% Daily Value*

Fat

4.2

g

6

%

Saturated Fat

0.6

g

4

%

Polyunsaturated Fat

0.56

g

Monounsaturated Fat

2.8

g

Cholesterol

13.2

mg

4

%

Sodium

70.7

mg

3

%

Potassium

107.23

mg

3

%

Carbohydrates

4.3

g

1

%

Fiber

0.4

g

2

%

Sugar

0.1

g

0

%

Sugar Alcohol

3.78

g

Net Carbs

0.11

g

Protein

2.2

g

4

%

Vitamin A

84.07

IU

2

%

Vitamin C

8.17

mg

10

%

Calcium

50.76

mg

5

%

Iron

0.19

mg

1

%

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

Nutrition