amanda balle

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Tomato Basil Gnocchi

Prep Time25

Cook Time5

Refrigeration Time:2

Total Time2 30

Course: Main Dish

Keyword: Amanda Balle, Creamy Tomato Basil

Keto Chow Flavor: Creamy Tomato Basil

Recipe Creator: Amanda Balle

Servings: servings

Calories: 706.8kcal

Author: Amanda Balle

Ingredients

1 cup shredded mozzarella
1/4 cup finely grated parmesan
1 serving Creamy Tomato Basil Keto Chow (or 1 scoop)
1/2 cup fine almond flour
1 egg

BASIL BROWN BUTTER (per one serving of gnocchi)

2 tbsp butter
4 fresh basil leaves

Instructions

In a microwaveable bowl mix together the cheeses and Keto Chow with your hands until the Keto Chow is evenly distributed in the cheese.
Microwave for 1 minute, stir, microwave for another 15-30 seconds. If cheese is not melted keep stirring and adding time in 15 second increments.
Add almond flour and mix a little and then add egg.
You may have to use your hands after a minute to knead everything together. Split dough into two balls.
Take each one and make a rope with it by stretching and rolling on wax paper or plastic wrap (wax paper is easier) once it is uniform and about 11 inches long roll it into the wax paper and place in fridge for at least an hour.
Unwrap dough and slice every ½-1 inch. You can add little grooves with a fork or the inside of an egg slicer works great too.

BASIL BROWN BUTTER

Warm a non stick skillet over low medium heat. Add butter and let it heat for a couple minutes. Add basil.
Add prepared gnocchi and baste and flip as they brown. Be very careful as they are fragile.
Once all sides are brown and crisp add to plate and drizzle butter over gnocchi.
Can use basil as garnish. Repeat for second serving.

Notes

Other cooking options:

You can fry these in a greased non stick pan on low medium heat, one serving at a time. Make sure to be careful, they are fragile. Flip with a spoon or spatula to get each side fried evenly. Once done add your favorite sauce or broth.

You can also boil these for a few minutes and add to your favorite broth, soup or sauce

Nutrition Facts

Tomato Basil Gnocchi

Serving Size

1 serving

Amount per Serving

Calories

706.8

% Daily Value*

Fat

57.5

Saturated Fat

27.3

171

Trans Fat

1.4

Polyunsaturated Fat

5.23

Monounsaturated Fat

20.78

Cholesterol

215.8

Sodium

1436.2

Potassium

1159.1

Carbohydrates

14.8

Fiber

7.1

Sugar

3.4

Sugar Alcohol

0.08

Net Carbs

7.65

Protein

37.7

Vitamin A

2017.07

Vitamin C

63.03

Calcium

703.17

Iron

2.89

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

Nutrition

Photography by Sarah DeYoung

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By Taffiny Elrod|2021-02-02T10:50:43-07:00August 31st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: tomato basil gnocchi, keto chow recipe, creamy tomato basil keto chow, amanda balle, amandaeatsketo|0 Comments

Creamy Tomato Pizza Pinwheels
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Creamy Tomato Pizza Pinwheels

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Creamy Tomato Pizza Pinwheels

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Creamy Tomato Pizza Pinwheels

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Keyword: Amanda Balle, Creamy Tomato Basil, sarah deyoung

Keto Chow Flavor: Creamy Tomato Basil

Recipe Creator: Amanda Balle, Sarah DeYoung

Servings: pinwheels

Calories: 390.9kcal

Author: Amanda

Ingredients

1/4 cup almond flour
1 serving Creamy Tomato Basil Keto Chow (or 1 scoop)
1 tsp glucomannan powder
4 oz cream cheese, cold
2 tbsp unsalted butter
4 oz pepperoni
4 slices mozzarella cheese
fresh basil as desired
tomato sauce, marinara for dipping

Instructions

Put almond flour, keto chow, and glucomannan powder in a food processor and pulse a few times to mix. Add cream cheese and butter and blend until it creates a dough ball. This should be less than 1 minute.
Place dough onto a piece of parchment and put a piece of wax paper on top and roll out into a rectangle. You can use parchment on top but wax paper is see through. Remove top paper once dough is rolled out evenly to an 8x10 rectangle.
Add 8 oz of pepperoni over the dough, leaving a ½” edge of dough uncovered on the 10” side. Add cheese on top of pepperoni. Top cheese with fresh basil.
Using the parchment paper, roll the dough long ways towards the ½” of uncovered dough. Keep using parchment to roll and pull away as you go so it doesn’t peel or crack the dough.
Slice into 16 pieces and place into silicone baking cups or silicone cupcake pan. The dough is sticky but easy to reroll your pieces after slicing into tighter circles.
Bake at 400 degrees for 15-20 minutes.
Let cool on the pan for 10 minutes before serving.

Notes

This dough is great to make calzones, savory pies or even crispy biscuits.

Nutrition Facts

Creamy Tomato Pizza Pinwheels

Serving Size

1 pinwheel

Amount per Serving

Calories

390.9

% Daily Value*

Fat

32.7

Saturated Fat

15.9

Trans Fat

0.6

Polyunsaturated Fat

1.48

Monounsaturated Fat

6.42

Cholesterol

59.1

Sodium

935.5

Potassium

515.34

Carbohydrates

8.8

Fiber

4.1

Sugar

2.3

Sugar Alcohol

0.02

Net Carbs

4.67

Protein

Vitamin A

796.37

Vitamin C

31.47

Calcium

237.73

Iron

0.99

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-02T11:00:44-07:00August 31st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto recipe, creamy tomato basil keto chow, amanda balle, keto pizza, tomato, pizza|2 Comments

Savory Chicken Pinwheels
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Savory Chicken Pinwheels

Recipes, Keto Chow Recipes

Savory Chicken Pinwheels

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Savory Chicken Pinwheels

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Keyword: Amanda Balle, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Amanda Balle, Sarah DeYoung

Servings: pinwheels

Calories: 390.6kcal

Author: Amanda

Ingredients

1/4 cup almond flour
1 scoop Savory Chicken Soup Keto Chow
1 tsp glucomannan powder
4 oz cream cheese cold
2 tbsp unsalted butter
8 oz lunch meat
4 slices cheese

Instructions

Put almond flour, keto chow, and glucomannan powder in a food processor and pulse a few times to mix. Add cream cheese and butter and blend until it creates a dough ball. This should be less than 1 minute.
Place dough onto a piece of parchment and put a piece of wax paper on top and roll out into a rectangle. You can use parchment on top but wax paper is see through. Remove top paper once dough is rolled out evenly to an 8x10 rectangle.
Add 8 oz of lunch meat over the dough, leaving a 1/2" edge of dough uncovered on the 10" side. Add cheese on top of the lunch meat.
Using the parchment paper, roll the dough long ways towards the ½” of uncovered dough. Keep using parchment to roll and pull away as you go so it doesn’t peel or crack the dough.
Slice into 16 pieces and place into silicone baking cups or silicone cupcake pan.
Bake at 400 degrees for 15-20 minutes.
Let cool on the pan for 10 minutes before serving.

Notes

*This dough is great to make calzones, savory pies or even crispy biscuits.

Nutrition Facts

Savory Chicken Pinwheels

Serving Size

1 pinwheel

Amount per Serving

Calories

390.6

% Daily Value*

Fat

29.3

Saturated Fat

14.6

Trans Fat

0.8

Cholesterol

97.7

Sodium

1175.3

Carbohydrates

7.2

Fiber

3.2

Sugar

2.5

Sugar Alcohol

0.03

Net Carbs

3.92

Protein

26.5

Vitamin A

803.63

Vitamin C

Calcium

383.37

Iron

1.7

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-03T10:14:59-07:00August 14th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Savory Chicken Soup, amanda balle, Pinwheels, ham and cheese|2 Comments

Snickerdoodle Granola
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Snickerdoodle Granola

Recipes, Keto Chow Recipes

Snickerdoodle Granola

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Snickerdoodle Granola

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snacks

Keyword: Amanda Balle, Snickerdoodle

Keto Chow Flavor: Snickerdoodle

Recipe Creator: Amanda Balle

Servings: servings

Calories: 209.9kcal

Author: Amanda Balle

Ingredients

1 cup pecans
1/2 cup walnuts
1 serving Snickerdoodle Keto Chow (or 1 scoop)
1/4 cup granulated erythritol
1 teaspoon cinnamon
1/4 cup super seed mix (chia seed, ground flax and hemp hearts)
1/4 cup sliced almonds
2 large egg whites

Instructions

Preheat the oven to 350 degrees.
In a food processor, pulse pecans and walnuts until they are still a little chunky.
Add erythritol, Keto Chow, and cinnamon and pulse again.
Take the blade out of the bowl and add in the rest of the ingredients and mix together with a fork.
Dump mixture onto a 9x13 pan or baking dish and mix together again with your hands. Press into the pan evenly. It helps to put wax paper over the top so it doesn’t stick to your hands.
Bake at 350 degrees for 20-25 minutes.
Let cool completely, it will harden more as it cools. Once it’s completely cooled, break it up with metal spatula or hands. If it’s still too soft after breaking up you can put it back in the oven for extra time. Remember not to bake it too long as it will crisp up more as it cools.

Nutrition Facts

Snickerdoodle Granola

Serving Size

45 grams

Amount per Serving

Calories

209.9

% Daily Value*

Fat

19.34

Saturated Fat

1.66

Polyunsaturated Fat

6.38

Monounsaturated Fat

8.83

Cholesterol

1.5

Sodium

83.46

Potassium

270.4

Carbohydrates

10.74

Fiber

4.37

Sugar

1.02

Sugar Alcohol

4.73

Net Carbs

1.63

Protein

6.65

Vitamin A

95.39

Vitamin C

11.66

Calcium

104.09

Iron

1.25

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

Nutrition

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By Shanelle Sorensen|2021-02-08T10:29:04-07:00August 7th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: amanda balle, granola, snickerdoodle|0 Comments

Root Beer Float Candies
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Root Beer Float Candies

Keto Chow Recipes, Recipes

Root Beer Float Candies

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Root Beer Float Candies

Prep Time5

Cook Time15

Total Time20

Course: Snacks

Keyword: Amanda Balle, Root Beer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Amanda Balle

Servings: servings

Calories: 5.37kcal

Author: Amanda Balle

Ingredients

Instructions

Over medium heat, stir together all ingredients in a medium saucepan.
Stir continuously for 15 minutes.
When it’s close to finishing, it will get shiny and be a dark root beer color. It’s best to use a candy thermometer and look for when it reaches 300 degrees. That will give it a hard crack consistency.
Pour into silicone molds and put in the fridge until set. Do not touch liquid and be very careful as it is extremely hot!

Nutrition Facts

Root Beer Float Candies

Serving Size

17 grams

Amount per Serving

Calories

5.37

% Daily Value*

Fat

0.01

Cholesterol

0.77

Sodium

37.02

Potassium

67.86

Carbohydrates

7.88

Fiber

0.3

Sugar

0.02

Sugar Alcohol

7.56

Net Carbs

0.03

Protein

1.1

Vitamin A

9.93

Vitamin C

5.87

Calcium

29.46

Iron

0.07

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

Nutrition

Photos by Sarah DeYoung

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By Shanelle Sorensen|2021-02-08T10:25:33-07:00July 31st, 2020|Categories: Keto Chow Recipes, Recipes|Tags: candy, keto recipe, keto candy, root beer float, amanda balle, root beer float keto chow|0 Comments

Root Beer Float Frozen Whoopie Pies
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Root Beer Float Frozen Whoopie Pies

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Root Beer Float Frozen Whoopie Pies

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Root Beer Float Frozen Whoopie Pies

Prep Time20

Cook Time10

FREEZER TIME6

Total Time6 30

Course: Desserts

Keyword: Amanda Balle, Root Beer Float

Keto Chow Flavor: Root Beer Float

Recipe Creator: Amanda Balle

Servings: sandwiches

Calories: 180.9kcal

Author: Amanda

Ingredients

COOKIES

1/4 cup unsalted butter softened
1/4 cup granulated sweetener
2 eggs room temperature
1 tsp baking soda
1 serving Root Beer Float Keto Chow (or 1 scoop)

FILLING

1/2 cup heavy cream
2 tbsp confectioners sweetener
1 tsp vanilla

Instructions

Preheat the oven to 350 degrees.
With a mixer, cream butter and sweetener together on medium speed and then add eggs. Mix until combined.
Add baking soda and Keto Chow and on medium speed, mix until creamy.
Scoop one tablespoon balls onto a greased baking sheet, leaving an inch between.
Bake at 350 degrees for 10-12 minutes. Pull out of the oven and cool for 5 minutes and then place the pan of cookies in the freezer for 20 minutes.
While cookies are cooling, add filling ingredients to a mixing bowl and whip on high speed until stiff peaks form.
Pipe filling into cooled cookies and place another cookie on top to make a sandwich.
Cover with plastic wrap and place in the freezer for at least 6 hours.

Nutrition Facts

Root Beer Float Frozen Whoopie Pies

Serving Size

68 grams

Amount per Serving

Calories

180.9

% Daily Value*

Fat

16.43

Saturated Fat

9.82

Trans Fat

0.56

Polyunsaturated Fat

0.8

Monounsaturated Fat

4.62

Cholesterol

100.45

Sodium

376.75

Potassium

303.83

Carbohydrates

16.5

Fiber

1.15

Sugar

0.91

Sugar Alcohol

14.45

Net Carbs

0.91

Protein

6.77

Vitamin A

642.68

Vitamin C

22.9

Calcium

136.11

Iron

0.48

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-02T12:49:04-07:00July 29th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto recipe, root beer float, keto cookies, amanda balle, root beer float keto chow, ice cream sandwiches|2 Comments

Pistachio Bars with Cream Cheese Frosting
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Pistachio Bars with Cream Cheese Frosting

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Pistachio Bars with Cream Cheese Frosting

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Pistachio Bars with Cream Cheese Frosting

Insanely fluffy, insanely delicious.

Prep Time20

Cook Time25

Total Time45

Course: Desserts

Keyword: Amanda Balle, pistachio

Keto Chow Flavor: Pistachio

Recipe Creator: Amanda Balle

Servings: pieces

Calories: 228.3kcal

Author: Amanda

Equipment

8x8" baking pan

Ingredients

1/2 cup pistachios
1/2 cup unsalted butter softened
2 large eggs room temperature
1/4 cup granulated erythritol
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. baking powder
1 serving Pistachio Keto Chow (or 1 scoop)

FROSTING

1/8 cup unsalted butter softened (2 tbsp)
4 oz. cream cheese softened
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/4 cup confectioner's erythritol

Instructions

Preheat the oven to 350℉ and line an 8x8 pan with parchment paper. Leave two of the sides long and allow them to hang over for easy removal.
Pulse the pistachios into fine crumbs with a food processor, spice grinder, or blender.
With an electric mixer, cream together the butter,* sweetener, eggs, and extracts on medium speed. Add in baking powder, Keto Chow, and the pistachio crumbs; mix on medium spend until everything is fully incorporated.
Add the batter to your prepared pan. It will be thick, but spread it to the sides the best you can. Bake for approximately 25 minutes.
To make the frosting, cream together the butter, cream cheese, vanilla extract, and almond extract on medium speed. Once it’s nice and creamy add in the confectioner’s erythritol and start beating on low and then on medium speed until thoroughly mixed.
Spread frosting on cooked bars.
Store in the refrigerator for up to three days.

Notes

*For high altitude bakers: melt the butter before adding to the mixing bowl, add 1.5 Tbsp. water to batter, and bake for 3-5 minutes extra.

Please note: The nutrition info uses Lemon Meringue Keto Chow.

Nutrition Facts

Pistachio Bars with Cream Cheese Frosting

Serving Size

60 grams (one 0.75" square piece)

Amount per Serving

Calories

228.3

% Daily Value*

Fat

21.4

Saturated Fat

11.3

Trans Fat

0.7

Polyunsaturated Fat

1.78

Monounsaturated Fat

6.82

Cholesterol

89.4

Sodium

176.9

Potassium

275.46

Carbohydrates

16.6

Fiber

1.47

Sugar

1.32

Sugar Alcohol

12.97

Net Carbs

2.21

Protein

6.6

Vitamin A

737.32

Vitamin C

13.7

Calcium

126.27

Iron

0.69

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-01T13:57:00-07:00July 27th, 2020|Categories: Keto Chow Recipes, Recipes|Tags: keto recipes, amanda balle, pistachio, limited time, pistachio keto chow, pistachio bars, cream cheese frosting|0 Comments

Pistachio Slice and Bake Cookies
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Pistachio Slice and Bake Cookies

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Pistachio Slice and Bake Cookies

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Pistachio Slice and Bake Cookies

Prep Time30

Cook Time15

Refrigeration Time2

Total Time2 45

Course: Desserts

Keyword: Amanda Balle, pistachio

Keto Chow Flavor: Pistachio

Recipe Creator: Amanda Balle

Servings: cookies

Calories: 97.2kcal

Author: Amanda

Ingredients

1/3 cup lightly salted pistachios 50g
1/2 cup softened unsalted butter
1/4 cup granulated erythritol
1 egg
1 serving Pistachio Keto Chow (or 1 scoop)
1/2 cup fine almond flour

Instructions

Soak pistachios in water for 20 minutes.
Combine butter, sweetener and egg with mixer on low speed. Add keto chow and almond flour and mix until well combined.
Blot dry pistachios with a paper towel and add into batter. Mix thoroughly.
Scoop onto plastic wrap and form into a cylinder with your hands and the wrap. Finish wrapping and refrigerate for at least two hours or even overnight.
Preheat oven to 350 degrees.
Remove plastic wrap and slice into 16 by cutting in half and those halves in half again until you have 16 slices. Place sliced cookies onto parchment paper on a cookie sheet.
Bake at 350 degrees for 15 minutes. Allow to cool.
You can leave as is or if you want to get fancy you can dip the ends in chocolate and add crushed pistachios or coarse sea salt.*

Notes

*For some festive Halloween fun, turn these cookies into little Frankensteins! Once the cookies are cooled, melt dark chocolate in 20-second intervals, stirring in between so it doesn't seize. Place in a piping bag and decorate with hair, facial features, and stitches as desired. White chocolate may be used with the same melting method to add other details.

Nutrition Facts

Pistachio Slice and Bake Cookies

Serving Size

1 cookie

Amount per Serving

Calories

97.2

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.2

Polyunsaturated Fat

1.04

Monounsaturated Fat

3.48

Cholesterol

26.3

Sodium

57.8

Potassium

153.05

Carbohydrates

5.4

Fiber

1.1

Sugar

0.4

Sugar Alcohol

3.55

Net Carbs

0.8

Protein

3.3

Vitamin A

267.39

Vitamin C

7.64

Calcium

60.8

Iron

0.39

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

Nutrition

Photos by Sarah DeYoung

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For some festive Halloween fun, turn these cookies into little Frankensteins! Once the cookies are cooled, melt dark chocolate in 20-second intervals, stirring in between so it doesn’t seize. Place in a piping bag and decorate with hair, facial features, and stitches as desired. White chocolate may be used with the same melting method to add other details.

Frankenstein-pistachio-slice-and-bake-cookies—white-12

Frankenstein-pistachio-slice-and-bake-cookies—white-19

Frankenstein-pistachio-slice-and-bake-cookies—white-29

By Amanda|2021-09-20T13:34:01-06:00July 27th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: pistachio, pistachio recipes, keto cookies, amanda balle|0 Comments

Chocolate Cookie Mocha Pie
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Chocolate Cookie Mocha Pie

Recipes, Keto Chow Recipes

Chocolate Cookie Mocha Pie

Print Recipe Pin Recipe

Chocolate Cookie Mocha Pie

Prep Time20

Cook Time15

Refrigerate1

Total Time1 35

Course: Desserts

Keyword: Amanda Balle, Mocha

Keto Chow Flavor: Mocha

Recipe Creator: Amanda Balle

Servings: servings

Calories: 290.2kcal

Author: Amanda

Ingredients

CHOCOLATE COOKIE CRUST

1/2 cup unsalted butter
1/4 cup granulated erythritol
2 eggs room temperature
1/2 cup black cocoa
1 tsp baking powder

MOCHA FILLING

8 oz cream cheese softened
1 cup whipped cream
1/4 cup powdered sweetener
1 serving Mocha Keto Chow (or 1 scoop)

Instructions

CHOCOLATE COOKIE CRUST

With a mixer on medium speed, cream butter, then add sweetener and eggs and mix again.
Add the cocoa and baking powder and mix on slow at first, and then medium speed until combined.
Add to the bottom of a greased 9” pie dish. Do not place on the sides of pie dish. Withhold ¼ cup of the mix and add to a separate greased baking dish.
Bake both at 350 degrees for 15 minutes. Cool completely. Make crumbs out of the extra dish.
*For High Altitude or smaller pie dish, add 3-5 minutes of bake time. Keto Chow used a 10" springform pan lined with greased parchment paper to make removal easier.

MOCHA FILLING

On medium speed, whip cream cheese until it’s nice and smooth.
Add whipped cream and mix again. Note: use whipped cream, not heavy whipping cream.
Add sweetener and mocha keto chow and whip until everything is combined. You may have to scrape the sides.
Add filling to the cooled pie crust and refrigerate for at least one hour, but the longer the better. Add whipped cream and the crumbs on top and a chocolate drizzle if desired.

Nutrition Facts

Chocolate Cookie Mocha Pie

Serving Size

1 piece

Amount per Serving

Calories

290.2

% Daily Value*

Fat

27.9

Saturated Fat

16.7

104

Trans Fat

Polyunsaturated Fat

1.24

Monounsaturated Fat

7.66

Cholesterol

119.4

Sodium

313.2

Potassium

280.3

Carbohydrates

18.9

Fiber

0.78

Sugar Alcohol

14.59

Net Carbs

3.52

Protein

Vitamin A

947.21

Vitamin C

0.09

Calcium

165.93

Iron

1.42

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

Nutrition

Photos by Sarah DeYoung
www.sarahdeyoung.com

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By Amanda|2021-02-02T11:45:05-07:00July 24th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: Mocha, keto recipe, keto pie, amanda balle, amandaeatsketo, mocha keto chow, chocolate cookie mocha pie|2 Comments

Vanilla Wafers
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Vanilla Wafers

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Vanilla Wafers

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Vanilla Wafers

Prep Time10

Cook Time15

Total Time25

Course: Desserts, Snacks

Keyword: Amanda Balle, cookie, Vanilla

Keto Chow Flavor: Vanilla

Recipe Creator: Amanda Balle

Servings: Cookies

Calories: 9.2kcal

Author: Amanda

Ingredients

2 large egg whites
2 tsp pure vanilla extract
1/4 cup confectioners erythritol
1 serving Vanilla Keto Chow (or 1 scoop)

Instructions

Preheat the oven to 350 degrees.
With an electric or stand mixer on high speed, beat egg whites to soft peaks and then add vanilla. Continue beating to stiff peaks.
Add in the confectioners sweetener and keto chow and then fold mixture with spoon or rubber spatula until it’s nice and creamy. It will limp together at first, just keep stirring. It will reduce down a lot by folding which is ok.
Add to piping bag and pipe circles onto a cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes.
Allow cookies to cool for at least 30 minutes. They will harden as they cool.

Higher Altitude Instructions:

With an electric or stand mixer with whisk attachment on high speed, beat egg whites to soft peaks and then add vanilla. Continue beating to stiff peaks.
While the mixer is still whipping on high, add in the confectioners sweetener a little bit at a time and mix thoroughly between additions. Using the same method, add keto chow a bit at a time. The mixture will reduce down some, but let it keep whipping on high until fully mixed. Make sure to continue whipping while adding sweetener and keto chow. Only stop to scrape the sides once or twice.
Add to a piping bag and pipe circles onto a cookie sheet lined with parchment paper. Bake at 350 degrees for 15-20 minutes. Cookies should be golden brown and puffed.
For a crisper cookie, lightly oil a foil lined cookie sheet and pipe cookies onto the foil.

Nutrition Facts

Vanilla Wafers

Serving Size

1 cookie

Amount per Serving

Calories

9.2

% Daily Value*

Polyunsaturated Fat

0.01

Monounsaturated Fat

0.01

Cholesterol

0.1

Sodium

Potassium

87.49

Carbohydrates

3.4

Fiber

0.32

Sugar

Sugar Alcohol

Net Carbs

0.11

Protein

1.7

Calcium

26.63

Iron

0.1

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-03T08:53:20-07:00July 14th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto recipes, cookie, Vanilla, keto cookies, amanda balle, vanilla keto chow, vanilla wafers|2 Comments

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