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Peanut Butter Stuffed Chocolate Cookies

Prep Time30

Cook Time15

Chill Time30

Total Time1 15

Course: Desserts

Keyword: Amanda Balle, Chocolate Peanut Butter

Keto Chow Flavor: Chocolate Peanut Butter

Recipe Creator: Amanda Balle

Servings: cookies

Calories: 209.2kcal

Author: Amanda

Ingredients

Filling:

1/2 cup unsweetened creamy peanut butter (112 grams)
2 tbsp powdered erythritol

Cookie:

1/4 cup unsweetened creamy peanut butter (60 grams)
1/4 cup unsalted butter softened
1/4 cup granulated erythritol
1 large egg
1 serving Chocolate Peanut Butter Keto Chow
1 teaspoon baking powder
2 tablespoon unsweetened cocoa powder

Instructions

Preheat oven to 350°F.
To make the filling, mix the peanut butter with the powdered sweetener.
Scoop the mixture to form 8 discs of about 1 tablespoon each onto wax paper; freeze for at least 30 minutes.
While the discs freeze, make the cookies. Use a mixer to cream the peanut butter and the butter on medium speed. Add the erythritol, mix; add the egg and mix. Add the Keto Chow, baking powder, and cocoa powder. Mix again.
Turn out dough onto wax paper and make 16 equal portions of about 1 tablespoon, then flatten each into a disc. Sandwich the frozen peanut butter discs between two chocolate discs. Pinch the sides together to seal and place on an ungreased cookie sheet.
Bake for 15 minutes.

Nutrition Facts

Peanut Butter Stuffed Chocolate Cookies

Serving Size

1 cookie

Amount per Serving

Calories

209.2

% Daily Value*

Fat

17.9

g

28

%

Saturated Fat

5.3

g

33

%

Trans Fat

0.2

g

Polyunsaturated Fat

3.33

g

Monounsaturated Fat

7.29

g

Cholesterol

40.8

mg

14

%

Sodium

254

mg

11

%

Potassium

438.94

mg

13

%

Carbohydrates

16.3

g

5

%

Fiber

3.3

g

14

%

Sugar

0.9

g

1

%

Sugar Alcohol

10.84

g

Net Carbs

2.11

g

Protein

10.3

g

21

%

Vitamin A

334.77

IU

7

%

Vitamin C

17.08

mg

21

%

Calcium

146.93

mg

15

%

Iron

1.22

mg

7

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-03-01T16:09:42-07:00February 27th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, chocolate peanut butter, keto cookies, amandaeatsketo, amanada balle|0 Comments

Chocolate Toffee Pudding Cake
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Chocolate Toffee Pudding Cake

Recipes, Keto Chow Recipes

Chocolate Toffee Pudding Cake

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Chocolate Toffee Pudding Cake

Prep Time30

Cook Time40

Total Time1 10

Course: Desserts

Keyword: Amanda Balle, Chocolate Toffee

Keto Chow Flavor: Chocolate Toffee

Recipe Creator: Amanda Balle

Servings: mini cakes

Calories: 42kcal

Author: Amanda

Ingredients

CAKE:

2 tbsp unsalted butter
2 tsp brown erythritol
6 tbsp softened unsalted butter
1/4 cup brown erythritol
1 tsp pure vanilla extract
4 large eggs room temperature
2 tbsp coconut flour
2 tbsp unsweetened cocoa powder
2 tsp baking powder
1 serving Chocolate Toffee Keto Chow

TOFFEE SAUCE:

1/4 cup unsalted butter
1/2 cup heavy whipping cream
1/4 cup brown erythritol

Instructions

Preheat oven to 350°F and grease four 4-ounce ramekins and place them on a cookie sheet.
In the bottom of each ramekin, add 1/2 tablespoon butter and 1/2 teaspoon brown erythritol.
With a stand mixer using the paddle attachment, cream the softened butter with the brown sweetener and vanilla.
While continuing to mix, add in eggs one at a time. Add the coconut flour, cocoa, baking powder, and Chocolate Toffee Keto Chow. Mix on low speed until combined.
Add 1/2 cup of batter into each ramekin.
Bake at 350°F for 30 minutes or until a toothpick inserted comes out clean.
To make the toffee sauce, melt the butter over medium heat in a medium saucepan.
Carefully pour in the heavy cream.
In the middle of the pan, add the sweetener and the vanilla. Do not stir. Let sit for 2 minutes so the sweetener will melt. (Waiting to stir prevents crystals of sugar on the sides, making a smoother sauce.)
Once the sweetener has melted, stir and turn off heat.
Run a butter knife around the ramekin to release the cooked cake from the sides. Turn the cake onto a serving plate and spoon toffee sauce over the cake. Best served right away while warm!

Nutrition Facts

Chocolate Toffee Pudding Cake

Serving Size

1 serving

Amount per Serving

Calories

42

% Daily Value*

Fat

51.6

g

79

%

Saturated Fat

30.7

g

192

%

Trans Fat

1.8

g

Polyunsaturated Fat

2.46

g

Monounsaturated Fat

14.72

g

Cholesterol

316.1

mg

105

%

Sodium

297.8

mg

13

%

Potassium

622.54

mg

18

%

Carbohydrates

39.7

g

13

%

Fiber

3.5

g

15

%

Sugar

1.9

g

2

%

Sugar Alcohol

33.29

g

Net Carbs

2.9

g

Protein

14.9

g

30

%

Vitamin A

1760.97

IU

35

%

Vitamin C

34.3

mg

42

%

Calcium

228.47

mg

23

%

Iron

1.1

mg

6

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-08T16:42:52-07:00February 8th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Chocolate Toffee, keto cake, keto dessert, amanda balle, keto pudding, amandaeatsketo|0 Comments

Apple Fritter Bread
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Apple Fritter Bread

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Apple Fritter Bread

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5 from 1 vote

Apple Fritter Bread

Prep Time30

Cook Time45

Total Time1 15

Course: Desserts

Keyword: Amanda Balle, Apple Pie

Keto Chow Flavor: Apple Pie

Recipe Creator: Amanda Balle

Servings: slices

Calories: 135.7kcal

Author: Amanda

Ingredients

BREAD

1 serving Apple Pie Keto Chow
3/4 cup almond flour
2 tsp baking powder
1/2 tbsp ground cinnamon
1/2 cup butter softened
1/4 cup granular erythritol
2 large eggs
1/3 cup low carb milk
3/4 cup chayote or zucchini peeled and diced

CINNAMON TOPPING

1/2 tsp granular erythritol
1/2 tsp cinnamon

GLAZE

1/4 cup powdered erythritol
2 tbsp low carb milk

Instructions

Preheat oven to 375℉ and line an 8x4 bread pan with parchment and grease.
In a bowl, mix together Keto Chow, almond flour, baking powder and cinnamon with a fork until combined.
With an electric mixer, blend the butter and sweeteners; then add eggs one at a time, blending in between. Add the dry ingredient mixture to the butter mix and combine. Blend in the milk.
Gently fold chayote or zucchini into batter and then spread into the pan.
Bake at 375℉ for 40 minutes. Sprinkle on the cinnamon topping and bake for 5 more minutes. This will give it the dark classic fritter look.
Cool for five minutes and then remove from the pan and pour on glaze. Try to wait until completely cool before slicing–if you can!

Nutrition Facts

Apple Fritter Bread

Serving Size

1 serving

Amount per Serving

Calories

135.7

% Daily Value*

Fat

12.2

g

19

%

Saturated Fat

5.4

g

34

%

Trans Fat

0.3

g

Polyunsaturated Fat

1.28

g

Monounsaturated Fat

4.61

g

Cholesterol

52.4

mg

17

%

Sodium

230.7

mg

10

%

Potassium

211.3

mg

6

%

Carbohydrates

15.4

g

5

%

Fiber

1.7

g

7

%

Sugar

0.6

g

1

%

Sugar Alcohol

12.25

g

Net Carbs

1.42

g

Protein

4.9

g

10

%

Vitamin A

364.72

IU

7

%

Vitamin C

10.65

mg

13

%

Calcium

152.58

mg

15

%

Iron

0.71

mg

4

%

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

Nutrition

Photos by Sarah DeYoung

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By Amanda|2021-02-10T09:27:00-07:00February 4th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Apple Fritter, apple pie, amanda balle, amandaeatsketo, keto bread, Keto Chow Apple Pie|3 Comments

Crockpot Chicken Chili
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Crockpot Chicken Chili

Recipes, Keto Chow Recipes

Crockpot Chicken Chili

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5 from 2 votes

Crockpot Chicken Chili

Prep Time10

Cook Time4

Total Time4 10

Course: Soup

Keyword: Amanda Balle, Spicy Taco Soup Base

Keto Chow Flavor: Spicy Taco Soup

Recipe Creator: Amanda Balle

Servings: servings

Calories: 239.89kcal

Author: Amanda

Ingredients

3 cups water
1 serving Spicy Taco Base Keto Chow (or 1 scoop)
1 tsp ground oregano
1 tsp cumin
1 tsp real salt
1/2 tsp garlic powder
14 ounces canned diced green chilis
2 tbsp roughly chopped cilantro
1 1/2 lbs raw chicken breast
1 tsp xanthan gum

Instructions

In a crock pot whisk together water, keto chow and seasonings. There will still be clumps of keto chow and that’s ok.
Add in chilis, cilantro and chicken. Cook 4 hours on high or 6-8 hours on low.
At the end of the time the chicken should shred when you push your spoon into it. Just keep pushing and pulling the chicken with a spoon or fork until it’s nicely shredded. (If it is not shredding in the bowl, pull each breast out and shred with 2 forks).
Using a ladle, spoon about ¼ cup of the liquid into a small bowl or measuring cup. Add the xanthan gum to the ¼ cup of liquid and stir with a fork and then pour back into the crockpot.
Stir chili for a few minutes until you visibly see it has thickened.
Serve the chili with your favorite garnishes like sour cream, shredded cheese and fresh cilantro.

Nutrition Facts

Crockpot Chicken Chili

Serving Size

308 grams

Amount per Serving

Calories

239.89

% Daily Value*

Fat

5.31

g

8

%

Saturated Fat

1.49

g

9

%

Trans Fat

0.1

g

Polyunsaturated Fat

1.13

g

Monounsaturated Fat

1.8

g

Cholesterol

96.56

mg

32

%

Sodium

906.24

mg

39

%

Potassium

542.53

mg

16

%

Carbohydrates

6.72

g

2

%

Fiber

4.07

g

17

%

Sugar

2.23

g

2

%

Sugar Alcohol

0.03

g

Net Carbs

2.65

g

Protein

39.25

g

79

%

Vitamin A

232.54

IU

5

%

Vitamin C

28.29

mg

34

%

Calcium

86.92

mg

9

%

Iron

1.91

mg

11

%

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

Nutrition

Photography by Sarah DeYoung

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By Amanda|2021-02-02T12:18:18-07:00September 11th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: amandaeatsketo, chicken chili, crockpot, keto soup, amanda balle|11 Comments

Upside Down Cake
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Upside Down Cake

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Upside Down Cake

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Upside Down Cake

Prep Time25

Cook Time30

Total Time55

Course: Desserts

Keyword: Amanda Balle, Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Amanda Balle

Servings: slices

Calories: 197.3kcal

Author: Amanda

Ingredients

100 gram thin sliced chayote (less than one)

Sticky Butter Sauce:

1/4 cup unsalted butter
1/4 cup brown swerve
1 tsp cinnamon

Spice Cake:

1/2 cup softened unsalted butter
2 tbsp granulated erythritol
2 tbsp brown swerve
3 eggs room temperature
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
1 tbsp baking powder

Instructions

Preheat oven to 350 degrees.
Grease a large round 9inch baking dish or pan. If you will not be removing from the pan immediately, use parchment paper in the bottom of the pan grease parchment paper, and continue with the recipe.
Thinly slice a chayote, making sure to take the core out, and lay in the bottom of the greased baking dish.
Melt ¼ cup butter in a small saucepan over medium heat. Add brown sweetener and cinnamon and heat until boiling, stirring intermittently. Boil for 1 minute and then pour over chayote.
While the sauce is heating, cream the butter on medium speed with a mixer. Add sweetener and eggs and mix again. Add the keto chow and baking powder and mix until thoroughly combined.
Spread over the top of the chayote and butter sauce. The batter is thick so you will need to place batter in globs around the pan then smooth together and spread to edge.
Bake at 350 degrees for 25-28 minutes.
Cool for five minutes. Being careful with hot dish, place a plate on top and then flip it to turn out cake.
Top with your favorite sugar free ice cream or whipped cream.
This cake is great hot or cold!

Nutrition Facts

Upside Down Cake

Serving Size

1 slice

Amount per Serving

Calories

197.3

% Daily Value*

Fat

19.1

g

29

%

Saturated Fat

11.3

g

71

%

Trans Fat

0.7

g

Polyunsaturated Fat

0.88

g

Monounsaturated Fat

5.66

g

Cholesterol

108.8

mg

36

%

Sodium

313.4

mg

14

%

Potassium

234.87

mg

7

%

Carbohydrates

14.2

g

5

%

Fiber

1.1

g

5

%

Sugar

0.47

g

1

%

Sugar Alcohol

12

g

Net Carbs

1.11

g

Protein

5.6

g

11

%

Vitamin A

646.5

IU

13

%

Vitamin C

18.12

mg

22

%

Calcium

209.76

mg

21

%

Iron

0.73

mg

4

%

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

Nutrition

Sarah DeYoung
www.sarahdeyoung.com

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By Amanda|2021-02-03T08:17:40-07:00September 10th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto recipe, keto cake, amanda balle, amandaeatsketo, upside down cake|0 Comments

Fruit No-Grain Bars
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Fruit No-Grain Bars

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Fruit No-Grain Bars

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Fruit No-Grain Bars

Prep Time20

Cook Time25

Total Time45

Course: Desserts

Keyword: Amanda Balle, Vanilla

Keto Chow Flavor: Vanilla

Recipe Creator: Amanda Balle

Servings: servings

Calories: 147kcal

Author: Amanda

Ingredients

2 tbsp unsalted butter
1/4 cup water
2 tbsp granular erythritol
1 tsp vanilla extract
1/2 tsp oatmeal flavoring optional
1 serving Vanilla Keto Chow (or 1 scoop)
1/2 cup almond flour
1 tsp baking powder
1 large egg room temperature
1/3 cup sugar free jam your favorite flavor (we recommend Natures Hallow)

Substitute for Sugar Free Jam

1/4 cup water
1/4 cup fruit
1 tbsp granular sweetner
1/2 tsp xanthan gum

Instructions

Preheat oven to 350 degrees.
In a small saucepan, add butter, water, sweetener, vanilla, and oatmeal flavor and start cooking on medium heat. Stir intermittently until it boils.
While that’s heating, in a separate bowl, add together the keto chow, almond flour, and baking powder and mix together well with a fork making sure there are no clumps.
Once the butter sweet liquid mixture is boiling remove from heat and add in the dry mixture and stir together until well combined. It should form into a ball. Let cool for five minutes and then add the egg. Beat mixture until the egg is completely incorporated.
Add batter to a piping bag with a wide, flat tip. Add jelly to a piping bag.
Prepare 8x4 pan with parchment paper leaving flaps on two sides for easy removal. Pipe in half of batter in the bottom of the pan. Pipe in jam. Pipe in the rest of the batter on top. Bake on 350 for 25-30 minutes, until golden brown. Once cooled, slice into 5.

SUBSTITUE FOR SUGAR FREE JAM

Heat water, fruit and sweetener to boiling. Remove from heat and cook. Blend until smooth. You can strain seeds if desired. Add xanthan gum and blend again until thick.

Notes

Keto Chow used blackberries for the sugar free jam substitute.

Instead of a bread pan, a silicone mini loaf pan was used, each slot lined with tin foil and then greased well. This will create a more cooked bottom.

You can also line a bread pan with foil and grease that vs the parchment paper.

Nutrition Facts

Fruit No-Grain Bars

Serving Size

1 bar

Amount per Serving

Calories

147

% Daily Value*

Fat

11.4

g

18

%

Saturated Fat

3.6

g

23

%

Trans Fat

0.2

g

Polyunsaturated Fat

1.67

g

Monounsaturated Fat

5.31

g

Cholesterol

53.1

mg

18

%

Sodium

282.9

mg

12

%

Potassium

413.03

mg

12

%

Carbohydrates

8.7

g

3

%

Fiber

2.4

g

10

%

Sugar

0.8

g

1

%

Sugar Alcohol

4.83

g

Net Carbs

1.51

g

Protein

8.8

g

18

%

Vitamin A

194.34

IU

4

%

Calcium

225.74

mg

23

%

Iron

0.94

mg

5

%

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

Nutrition

Photography by Sarah DeYoung

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By Amanda|2021-02-03T08:52:09-07:00September 7th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto recipes, amanda, keto bars, amanda balle, amandaeatsketo, fruit no-grain bars|0 Comments

Pumpkin Cream Cheese Cookies
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Pumpkin Cream Cheese Cookies

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Pumpkin Cream Cheese Cookies

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4.67 from 3 votes

Pumpkin Cream Cheese Cookies

Pumpkin and cream cheese are best friends—these soft and spicy cookies are proof!

Prep Time15

Cook Time15

Total Time30

Course: Desserts

Keyword: Amanda Balle, Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Amanda Balle

Servings: cookie

Calories: 59.5kcal

Author: Amanda

Ingredients

1/2 cup canned pumpkin
1 egg
1/4 cup granular erythritol
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
1 tsp. cinnamon (plus extra for optional dusting)
1/4 tsp. pumpkin spice (plus extra for optional dusting)
2 Tbsp. coconut flour
1 Tbsp. baking powder

CREAM CHEESE FROSTING

2 oz. cream cheese
2 Tbsp. butter
2 Tbsp. confectioner's erythritol

Instructions

Preheat oven to 350℉ and grease a or line a baking sheet.
Cream together pumpkin, egg, and sweetener.
Add in the Keto Chow, cinnamon, pumpkin spice, coconut flour, and baking powder. Mix well.
Form twelve dough balls, each approximately two Tbsp. of cookie dough, and place on prepared baking sheet. Use a spoon to make a divot on the top of each one.
Bake for 15 minutes. Cool for five minutes before frosting.
To make the frosting, add the cream cheese, butter, and erythritol to a glass bowl and soften in the microwave for 15-20 seconds. If the ingredients are still too stiff, microwave again in 10-second intervals until softened. Stir with fork until smooth.
Pipe onto each cookie (you can do this while still warm). Dust with cinnamon or pumpkin spice if desired.
Store in an airtight container in the refrigerator for up to three days.

Nutrition Facts

Pumpkin Cream Cheese Cookies

Serving Size

1 cookie

Amount per Serving

Calories

59.5

% Daily Value*

Fat

4.2

g

6

%

Saturated Fat

2.5

g

16

%

Trans Fat

0.1

g

Polyunsaturated Fat

0.2

g

Monounsaturated Fat

1.07

g

Cholesterol

24.5

mg

8

%

Sodium

231.2

mg

10

%

Potassium

168.42

mg

5

%

Carbohydrates

9.5

g

3

%

Fiber

1.4

g

6

%

Sugar

0.7

g

1

%

Sugar Alcohol

6.51

g

Net Carbs

1.53

g

Protein

3.2

g

6

%

Vitamin A

1739.38

IU

35

%

Vitamin C

11.88

mg

14

%

Calcium

141.57

mg

14

%

Iron

0.55

mg

3

%

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

Nutrition

Photography by Sarah DeYoung

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By Amanda|2021-02-03T08:19:13-07:00September 7th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: pumpkin spice keto chow, amanda balle, amandaeatsketo, pumpkin cookies, keto cookies|7 Comments

Tomato Basil Gnocchi
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Tomato Basil Gnocchi

Keto Chow Recipes, Recipes

Tomato Basil Gnocchi

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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

g

88

%

Saturated Fat

27.3

g

171

%

Trans Fat

1.4

g

Polyunsaturated Fat

5.23

g

Monounsaturated Fat

20.78

g

Cholesterol

215.8

mg

72

%

Sodium

1436.2

mg

62

%

Potassium

1159.1

mg

33

%

Carbohydrates

14.8

g

5

%

Fiber

7.1

g

30

%

Sugar

3.4

g

4

%

Sugar Alcohol

0.08

g

Net Carbs

7.65

g

Protein

37.7

g

75

%

Vitamin A

2017.07

IU

40

%

Vitamin C

63.03

mg

76

%

Calcium

703.17

mg

70

%

Iron

2.89

mg

16

%

* 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: Keto Chow Recipes, Recipes|Tags: keto chow recipe, creamy tomato basil keto chow, amanda balle, amandaeatsketo, tomato basil gnocchi|0 Comments

Chocolate Cookie Mocha Pie
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Chocolate Cookie Mocha Pie

Recipes, Keto Chow Recipes

Chocolate Cookie Mocha Pie

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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

g

43

%

Saturated Fat

16.7

g

104

%

Trans Fat

1

g

Polyunsaturated Fat

1.24

g

Monounsaturated Fat

7.66

g

Cholesterol

119.4

mg

40

%

Sodium

313.2

mg

14

%

Potassium

280.3

mg

8

%

Carbohydrates

18.9

g

6

%

Fiber

0.78

g

3

%

Sugar Alcohol

14.59

g

Net Carbs

3.52

g

Protein

8

g

16

%

Vitamin A

947.21

IU

19

%

Vitamin C

0.09

mg

0

%

Calcium

165.93

mg

17

%

Iron

1.42

mg

8

%

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

Nutrition

Photos by Sarah DeYoung
www.sarahdeyoung.com

START COOKING

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