amanda balle

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Enchilada Sauce

Prep Time5

Total Time5

Keyword: Amanda Balle, Spicy Taco Soup Base

Keto Chow Flavor: Spicy Taco Soup

Recipe Creator: Amanda Balle

Servings:

Calories: 18kcal

Author: Amanda

Ingredients

1.5 cups water
8 oz tomato sauce
1 serving Spicy Taco Base Keto Chow (or 1 scoop)
1 tbsp chili powder
1 tsp cumin
1/2 tsp garlic powder

Instructions

Blend everything together. If you prefer a thicker sauce, reduce water.

Notes

For the Keto Chow photos, I only used ¾ c of water, which made the whole recipe 16 oz.

Chicken enchiladas made with Keto Chow savory chicken crepes.

Nutrition Facts

Enchilada Sauce

Serving Size

1 serving

Amount per Serving

Calories

18

% Daily Value*

Fat

0.2

g

0

%

Saturated Fat

0.05

g

0

%

Polyunsaturated Fat

0.08

g

Monounsaturated Fat

0.05

g

Cholesterol

0.1

mg

0

%

Sodium

214.9

mg

9

%

Potassium

200.45

mg

6

%

Carbohydrates

2.2

g

1

%

Fiber

1.2

g

5

%

Sugar

0.8

g

1

%

Sugar Alcohol

0.03

g

Net Carbs

0.93

g

Protein

2.4

g

5

%

Vitamin A

372.52

IU

7

%

Vitamin C

11.56

mg

14

%

Calcium

36.39

mg

4

%

Iron

0.6

mg

3

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Amanda|2021-02-02T12:29:52-07:00February 24th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: sauce, amanda balle, taco, enchilada, keto sauce, spicy taco soup|0 Comments

Keto Nacho Chips
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Keto Nacho Chips

Recipes, Keto Chow Recipes

Keto Nacho Chips

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4 from 1 vote

Keto Nacho Chips

Prep Time15

Cook Time40

Total Time55

Course: Appetizer, Snacks

Keyword: Amanda Balle, Spicy Taco Soup Base

Keto Chow Flavor: Spicy Taco Soup

Recipe Creator: Amanda Balle

Servings: servings

Calories: 389.9kcal

Author: Amanda

Ingredients

2 large eggs
10 oz canned chicken keep liquid, do not drain
2 oz shredded cheddar cheese (about 1/2 cup)
1 serving Spicy Taco Base Keto Chow (43 grams or 1 scoop)

Instructions

Preheat oven to 350 degrees.
Blend together all ingredients until creamy, about one minute. Both a blender and food processor work great.
Add mixture to a 17x11 inch cookie sheet that has been lined with parchment paper and then greased. Take your time to spread evenly in the pan. Shaking and pounding it down helps to make it even.
Bake at 350 degrees for 20 minutes.
Let cool for a couple of minutes. Cut into triangles or preferred shapes. I have found the easiest way is to do lines and then squares and then triangles. Use a silicone spatula to help release chips from parchment paper.
In small batches, so they don't touch or fold, add into a pre-heated air fryer at 400 degrees. Fry for 3 minutes and then flip. After the initial flip, you can shake or flip every couple of minutes until they are your desired crispness.
They turn quick so watch closely and they also can cook at different times depending on thickness.
These can also be baked in the oven on 400 degrees, after 5 minutes flip and bake until fully crispy. Air frying is preferred method for ultimate crisp.
Serve with your favorite dip!!!!

Notes

I have made these in a 15X10 cookie sheet with great results, they just take longer to crisp up!

It’s best to eat immediately or within a couple of hours. You can store chips in the fridge and re air fry if needed.

KETO CHOW NOTES:

A buttered silicone baking mat works instead of parchment paper. Spread to approx 1” from edges.

If the chips do not release from paper or mat, score with knife/pizza cutter in desired shapes and place upside down (chips down between foil and paper/mat) on a foil lined baking sheet. Bake for an extra 10-15 min or until chips can release with ease using a silicone spatula. Then bake at 400 degrees to crisp, removing crisped chips every few minutes so that edge chips don’t burn.

Letting chips cool completely before scoring for “second bake” or “crisping” allows for much cleaner cut edges.

White dip pictured is a french onion dip using the french onion soup dry mix in sour cream.

Nutrition Facts

Keto Nacho Chips

Serving Size

1 serving

Amount per Serving

Calories

389.9

% Daily Value*

Fat

17.7

g

27

%

Saturated Fat

7.9

g

49

%

Trans Fat

0.4

g

Polyunsaturated Fat

1.73

g

Monounsaturated Fat

5.26

g

Cholesterol

286.3

mg

95

%

Sodium

1398.8

mg

61

%

Potassium

1042.84

mg

30

%

Carbohydrates

7.4

g

2

%

Fiber

4.1

g

17

%

Sugar

0.7

g

1

%

Sugar Alcohol

0.03

g

Net Carbs

3.31

g

Protein

51.4

g

103

%

Vitamin A

1131.74

IU

23

%

Vitamin C

60.67

mg

74

%

Calcium

410.95

mg

41

%

Iron

2.45

mg

14

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Amanda|2021-02-02T12:32:17-07:00February 21st, 2020|Categories: Recipes, Keto Chow Recipes|Tags: snack, spicy taco soup, amanda balle, taco soup, nacho chips, keto chips|1 Comment

Holiday Recipe Challenge: Amanda Balle’s Pumpkin Roll
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Holiday Recipe Challenge: Amanda Balle’s Pumpkin Roll

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Holiday Recipe Challenge: Amanda Balle’s Pumpkin Roll

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5 from 1 vote

Pumpkin Roll

Pumpkin cake with a cream cheese frosting rolled inside.

Prep Time30

Cook Time15

Cooling Time1 15

Total Time2

Course: Desserts

Keyword: Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Amanda Balle

Servings:

Calories: 131.58kcal

Author: Amanda Balle

Ingredients

Pumpkin Cake

3 eggs
1/3 cup powdered erythritol
1/2 cup pureed pumpkin
1 tsp baking soda
1 tsp cinnamon
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)

Cream Cheese Filling

6 oz cream cheese, softened
6 tbsp butter, softened
1/3 cup powdered erythritol

Instructions

Preheat oven to 350F.
Prepare a jelly roll pan by lining it with a piece of parchment paper that fits the pan and grease the top side of the paper.
Add eggs, sweetener, pumpkin, vanilla, baking soda, cinnamon, and Keto Chow together in a bowl and blend everything with an electric mixer or stand mixer until it's nice and creamy. Your cake mixture will be thick.
Spread around on previously prepared greased parchment paper until evenly dispersed over the whole surface of the pan.
Bake in preheated oven for 15 minutes. When cake is finished baking, let it cool for 1-5 minutes and then roll it up WITH the parchment paper. Let cake cool for 30 minutes while rolled up with parchment paper.
While your cake cools, you can prepare your filling by adding the cream cheese, butter, and sweetener. Beat slowly to incorporate powdered sweetener then speed up and beat for 30 seconds. Stop and scrape sides of the bowl and then beat for another minute.
After 30 minutes of cooling, unroll the cake and let it cool for another minute or two.
Spread your cream cheese filling over the entire cake and then roll up the cake, this time without the parchment paper.
Wrap with plastic wrap and set in the fridge for at least an hour. When serving, you can dust with more powdered sweetener, if desired.

Notes

If you do not have parchment paper, you can dust a thin kitchen towel with powdered sweetener and roll your cooked cake up with the towel instead of the parchment paper, but be sure to grease your baking pan very well.

Nutrition Facts

Pumpkin Roll

Serving Size

63 g

Amount per Serving

Calories

131.58

% Daily Value*

Fat

11.88

g

18

%

Saturated Fat

6.91

g

43

%

Trans Fat

0.4

g

Polyunsaturated Fat

0.58

g

Monounsaturated Fat

3.21

g

Cholesterol

71.6

mg

24

%

Sodium

280.82

mg

12

%

Potassium

183.97

mg

5

%

Carbohydrates

15.58

g

5

%

Fiber

0.89

g

4

%

Sugar

1.04

g

1

%

Sugar Alcohol

13.21

g

Net Carbs

1.49

g

Protein

4.58

g

9

%

Vitamin A

1999.96

IU

40

%

Vitamin C

11.87

mg

14

%

Calcium

85.55

mg

9

%

Iron

0.49

mg

3

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Amanda|2021-02-03T08:20:59-07:00February 14th, 2020|Categories: Uncategorized, Recipes, Keto Chow Recipes|Tags: pumpkin Spice Caramel, keto treat, keto cake, amanda balle, pumpkin keto chow, pumpkin roll|5 Comments

Holiday Recipe Challenge: Mike Mallett’s Pumpkin Spice Tart
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Holiday Recipe Challenge: Mike Mallett’s Pumpkin Spice Tart

Uncategorized, Recipes, Keto Chow Recipes

Holiday Recipe Challenge: Mike Mallett’s Pumpkin Spice Tart

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5 from 1 vote

Mike Mallett's Pumpkin Spice Tart

This is a cream pie, not a custard-style baked pie. You can skip the shell altogether and eat this like pudding if you wish! You can also cut the whipped cream topping in half to lower the carbs if you want. You could make this tart with Snickerdoodle Keto Chow instead of the Pumpkin.

Total Time1

Course: Desserts

Keyword: Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 374.21kcal

Author: Mike Mallett

Equipment

10" tart pan
whipped cream dispenser (optional)

Ingredients

Topping

2 cups heavy whipping cream
1/2 tsp vanilla extract
1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
2 tbsp Lakanto powdered monk fruit sweetener or sweetener of your choice
1/2 serving Pumpkin Spice Caramel Keto Chow (or 1/2 scoop)

Crust

1/4 cup Lakanto monk fruit sweetener, granulated or powdered or sweetener of your choice
1/4 cup ground golden flaxseed meal
1/4 cup coconut flour
1/2 cup finely ground blanched almond flour
1/4 cup ground psyllium husk powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp vanilla extract
1/4 cup salted butter

Pumpkin Filling

1 15-oz can of 100% pumpkin puree
8 oz softened cream cheese (1 package)
1/4 cup Lakanto powdered monk fruit sweetener or sweetener of your choice
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
1/2 cup heavy whipping cream
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/2 tsp salt

Instructions

Topping

This topping is a flavored whipped cream. You can make it in a bowl using a hand or stand mixer, but my instructions are for a whipped cream dispenser bottle which uses NO2 cartridges. If you use a mixer, make a whipped cream in a bowl to stiff peaks with no sweetener, then fold in the dry ingredients at the end with a rubber spatula. This is enough topping for slightly more than one tart, depending on how thick you like your whipped cream.
Chill whipped cream canister in the freezer for at least an hour with the lid off or with the lid on in the fridge overnight. If using a bowl instead, chill the bowl.
Combine dry ingredients for the topping in a blender. Blend on high for 3 minutes. Tap the blender occasionally to make sure all ingredients become finely powdered.
Add cream and vanilla and blend until mixed, approximately 20 seconds, until wet and dry ingredients are well blended.
Pour the cream into the whipped cream canister and screw on the lid tightly.
Insert the NO2 cartridge into the dispenser and screw on the part which holds it until you hear the gas release into the canister. Immediately swirl the canister to mix the gas into the cream by turning upside down and shaking for about 15 seconds.
Install the right dispenser nozzle.
Store in the fridge until the tart is finished.

Crust

This is a crumb-style crust similar to a graham cracker crust, but slightly more crusty. You can substitute any crust you want such as a coconut flour crust, but I tried to minimize the net carbs by substituting more fiber for some of the flour.
Preheat oven to 325F.
Combine and whisk the crust's dry ingredients in a bowl to break up any clumps until it is a smooth, even powder.
Melt butter in the microwave.
Add vanilla to melted butter and stir.
Pour liquid onto dry ingredients and stir crumb mixture until well distributed.
Pour crumb mixture into a 10" tart pan, approximately 1 1/2" deep and press down and onto the sides of the tart pan with a flat bottomed glass or measuring cup. This is a crumb-style crust, so you want to press it hard enough so that it does not crumble while baking. Crumbs do not need to go all the way to the top, but should be about 1" high on the sides.
Cook at 325F for 8-10 minutes. Crust should be slightly brown, but will not change color much.
Let cool to room temperature. You can speed this up by putting it in the freezer for 10 minutes.

Pumpkin Filling

Whip cream to soft peaks, then add vanilla.
Add dry ingredients and cream cheese to the whipped cream and beat until smooth, approximately 1 minute.
Add pumpkin and beat again, making sure to scrape down the sides of the bowl several times until filling is smooth and evenly colored.

Final Assembly

Gently spoon filling into the cooled tart shell one scoop at a time. This helps distribute the filling evenly and also prevents disturbing the shell, which is somewhat fragile.
Using an offset spatula, spread the filling to all of the corners.
Chill for at least 1 hour
Add whipped cream topping to the top of the tart using whatever pattern you choose. You can use a spoon and spread it that way or you can do small dots with a whipped cream dispenser or piping bag.
If desired, you can serve with some low carb caramel sauce and/or chopped nuts like pecans. Keep leftovers covered in the fridge.

Notes

The whipped cream dispenser is my new favorite kitchen gadget. One trick about using the cream dispenser is this: the spices tend to clog the nozzle. This is why I recommend blending all the powders (spices, sugar, Keto Chow, etc.) to make the particles as fine as possible. You will have leftover cream as this makes more than you need for one tart, but you do not want to partially fill the canister because you waste a gas cartridge every time you fill it.

Orig

Nutrition Facts

Mike Mallett's Pumpkin Spice Tart

Serving Size

150 g

Amount per Serving

Calories

374.21

% Daily Value*

Fat

31.99

g

49

%

Saturated Fat

18.67

g

117

%

Trans Fat

0.99

g

Polyunsaturated Fat

2.59

g

Monounsaturated Fat

8.32

g

Cholesterol

86.78

mg

29

%

Sodium

420.55

mg

18

%

Potassium

380.29

mg

11

%

Carbohydrates

27.13

g

9

%

Fiber

8.63

g

36

%

Sugar

3.9

g

4

%

Sugar Alcohol

11.99

g

Net Carbs

6.51

g

Protein

8.51

g

17

%

Vitamin A

6601.22

IU

132

%

Vitamin C

18.98

mg

23

%

Calcium

168.24

mg

17

%

Iron

1.42

mg

8

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Shanelle Sorensen|2021-02-03T08:22:56-07:00February 14th, 2020|Categories: Uncategorized, Recipes, Keto Chow Recipes|Tags: amanda balle, peanut butter bars, Chocolate, peanut Butter, keto treat|0 Comments

Chocolate Peanut Butter Bars
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Chocolate Peanut Butter Bars

Recipes, Keto Chow Recipes

Chocolate Peanut Butter Bars

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4 from 1 vote

Chocolate Peanut Butter Bars

Prep Time30

Cook Time15

Total Time45

Course: Desserts

Keyword: Amanda Balle, Chocolate Peanut Butter

Keto Chow Flavor: Chocolate Peanut Butter

Recipe Creator: Amanda Balle

Servings:

Calories: 175.9kcal

Author: Amanda

Ingredients

PEANUT BUTTER BARS

1/2 cup or 1 stick of unsalted butter softened
1/2 cup natural peanut butter (145g) Salted is okay
1 egg room temperature
1/4 cup confectioners swerve or other sweetener
1 tsp vanilla extract
1 tsp baking soda
1 serving Chocolate Peanut Butter Keto Chow (58g or 1 scoop)

FROSTING

1/2 cup or 1 stick unsalted butter softened
1/4 cup heavy whipping cream
1/3 cup confectioners swerve
1/4 cup unsweetened cocoa

Instructions

Preheat oven to 350 degrees
Cream together butter, peanut butter, egg, sweetener, and vanilla for about 1 minute with a mixer on low to medium speed. Add baking soda and Keto Chow and mix again until combined.
Spread mixture in a greased 9x13 baking dish or a ¼ size cookie sheet. Bake at 350 degrees for 15 minutes. The mixture will not spread while baking so make sure to spread to the edges.
While your bars are cooling, mix together frosting ingredients until smooth and creamy. Once the bars are cooled, spread on chocolate frosting.

Notes

I softened my frosting for about 10 seconds (watch carefully it melts quick) in the microwave before frosting the bars so that it spread easier. I then set them in the fridge for roughly 30 minutes to set the frosting back up.

If you wish, you can add a layer of peanut butter between the bars and frosting.

Nutrition Facts

Chocolate Peanut Butter Bars

Serving Size

1 serving

Amount per Serving

Calories

175.9

% Daily Value*

Fat

17.2

g

26

%

Saturated Fat

8.7

g

54

%

Trans Fat

0.5

g

Polyunsaturated Fat

1.53

g

Monounsaturated Fat

5.69

g

Cholesterol

45.7

mg

15

%

Sodium

115.4

mg

5

%

Potassium

223.04

mg

6

%

Carbohydrates

10.8

g

4

%

Fiber

1.5

g

6

%

Sugar

0.5

g

1

%

Sugar Alcohol

8.25

g

Net Carbs

1.1

g

Protein

4.5

g

9

%

Vitamin A

438.14

IU

9

%

Vitamin C

8.56

mg

10

%

Calcium

78.58

mg

8

%

Iron

0.51

mg

3

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Amanda|2021-02-08T10:12:15-07:00January 23rd, 2020|Categories: Recipes, Keto Chow Recipes|Tags: peanut Butter, keto treat, amanda balle, peanut butter bars, Chocolate|2 Comments

Crockpot Taco Soup
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Crockpot Taco Soup

Recipes, Keto Chow Recipes

Crockpot Taco Soup

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5 from 2 votes

Crockpot Taco Soup

Fairly chilly here today. For taco Tuesday I made taco soup! I kept it mild so my kids would eat it too!

Prep Time10

Cook Time2 30

Total Time2 40

Course: Soup

Keyword: Amanda Balle, Spicy Taco Soup Base

Keto Chow Flavor: Spicy Taco Soup

Recipe Creator: Amanda Balle

Servings: people

Calories: 269.2kcal

Author: Amanda

Ingredients

1 lb ground beef
4 oz can of diced chiles
14.5 oz can diced tomatoes
1 serving Spicy Taco Base Keto Chow (or 1 scoop)
4 oz cream cheese
1 tsp salt
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
your favorite taco toppings

Instructions

Brown the beef on medium high heat. (I used my instant pot on sauté.)
Add the rest of the ingredients and stir together. Don’t worry about mixing in the cream cheese; it will melt as it cooks.
Cook in crockpot or using a crockpot feature on high for 2 hours.
Add all of your favorite taco toppings and serve.

Nutrition Facts

Crockpot Taco Soup

Serving Size

1 serving

Amount per Serving

Calories

269.2

% Daily Value*

Fat

15.2

g

23

%

Saturated Fat

7.2

g

45

%

Trans Fat

0.3

g

Polyunsaturated Fat

0.64

g

Monounsaturated Fat

5.26

g

Cholesterol

85.8

mg

29

%

Sodium

774.7

mg

34

%

Potassium

640.71

mg

18

%

Carbohydrates

6.4

g

2

%

Fiber

2.2

g

9

%

Sugar

2.4

g

3

%

Sugar Alcohol

0.03

g

Net Carbs

4.17

g

Protein

26

g

52

%

Vitamin A

877.28

IU

18

%

Vitamin C

36.72

mg

45

%

Calcium

112.06

mg

11

%

Iron

3.14

mg

17

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Amanda|2021-02-02T12:37:36-07:00January 23rd, 2020|Categories: Recipes, Keto Chow Recipes|Tags: soup, spicy taco soup, keto soup, amanda balle, taco soup|16 Comments