breakfast

Holiday Recipe Challenge: Samantha Dillard’s Pumpkin Caramel French Toast Sticks
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Holiday Recipe Challenge: Samantha Dillard’s Pumpkin Caramel French Toast Sticks

Community Submissions, Recipes

Holiday Recipe Challenge: Samantha Dillard’s Pumpkin Caramel French Toast Sticks

5 from 1 vote

Pumpkin Caramel French Toast Sticks

Golden and crispy, with the familiar custard flavor that makes French toast so delicious, these fall-flavored French toast sticks are the perfect breakfast to liven up your morning!

Prep Time15

Cook Time25

Cooling Time30

Total Time1 10

Course: Breakfast

Keyword: Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 435.8kcal

Author: Samantha Dillard

Ingredients

6 large eggs
3/4 cup heavy whipping cream
1/2 cup brown swerve
1/2 cup blanched finely ground almond flour
1/2 tsp pumpkin pie spice
1 tsp baking powder
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
2 tbsp butter for frying

Instructions

Preheat oven to 350F. In a large mixing bowl, combine all ingredients using a hand mixer until well combined, about 90 seconds. Let rest for 5 minutes.
Pour mixture into a parchment lined 9x9 baking dish.
Bake for 20-25 minutes, or until firm, then let cool completely, about 30 minutes. Cut loaf into 12 sticks.
Melt the butter in a nonstick skillet over medium heat, then fry the French toast sticks until golden brown on each side, about 30-45 seconds per side.
Serve warm and store leftovers covered in the refrigerator up to 5 days for best freshness.

Nutrition Facts

Pumpkin Caramel French Toast Sticks

Serving Size

1 serving

Amount per Serving

Calories

435.8

% Daily Value*

Fat

37.5

g

58

%

Saturated Fat

17

g

106

%

Trans Fat

0.8

g

Polyunsaturated Fat

3.73

g

Monounsaturated Fat

13.12

g

Cholesterol

348.5

mg

116

%

Sodium

365.7

mg

16

%

Carbohydrates

34.9

g

12

%

Fiber

3.3

g

14

%

Sugar

2.8

g

3

%

Sugar Alcohol

28.36

g

Net Carbs

3.24

g

Protein

20.2

g

40

%

Vitamin A

1282.11

IU

26

%

Vitamin C

34.58

mg

42

%

Calcium

287.54

mg

29

%

Iron

2.03

mg

11

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-03T08:24:21-07:00February 14th, 2020|Categories: Community Submissions, Recipes|Tags: breakfast, pumpkin, Samantha Dillard, pumpkin keto chow, french toast, french toast sticks|0 Comments

Holiday Recipe Challenge: Paula Schmitt’s Orange Cranberry Almond Holiday Morning Muffins
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Holiday Recipe Challenge: Paula Schmitt’s Orange Cranberry Almond Holiday Morning Muffins

Recipes, Community Submissions

Holiday Recipe Challenge: Paula Schmitt’s Orange Cranberry Almond Holiday Morning Muffins

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5 from 1 vote

Orange Cranberry Almond Holiday Morning Muffins

Local fresh cranberries and almond slices make these orange muffins stand out as a holiday family favorite. Even the non-keto kids were scarfing these down!

Prep Time1

Total Time1

Course: Breakfast, Snacks

Keyword: Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Keto Chow Community Recipe

Servings:

Calories: 235.74kcal

Author: Paula Schmitt

Ingredients

Dry Ingredients

1 cup finely ground blanched almond flour
1/2 cup super fine coconut flour
1 serving Orange Cream Keto Chow (or 1 scoop)
1/2 tsp xanthan gum
1/2 tsp salt
1 1/2 tsp baking powder

Wet Ingredients

1/2 cup butter, softened 1 stick
2/3 cup allulose
2 tbsp sour cream
1/2 tsp almond extract
1/2 tsp orange extract
zest from one orange
1/4 cup heavy whipping cream
3 large eggs
3/4 cup fresh cranberries, chopped
1/4 cup sliced almonds, roughly chopped

Glaze and Topping

5 tbsp powdered Swerve
2 tbsp heavy whipping cream
1/4 tsp almond extract
1/4 cup sliced almonds

Instructions

Preheat oven to 325F. Prepare a 12-cupcake pan by greasing or lining with cupcake liners.
Combine dry ingredients (almond flour, coconut flour, Keto Chow, xanthan gum, salt, and baking powder) in a bowl. Use a whisk to mix well. Set aside.
In a separate large mixing bowl, cream butter with allulose. Add in sour cream, almond extract, orange extract, orange zest, and whipping cream. Mix until uniform.
Add 1 egg to the wet ingredient bowl, mixing in slightly, then add in 1/2 of the dry ingredient mix, and mix again. Then add 1 more egg and mix. Add the last of the dry ingredients, and finally, add the last egg. Mix until incorporated.
Stir in the chopped cranberries and almonds.
Divide the dough between the 12 cupcake liners. This dough is stiff and keeps its shape when baking. I wet my hands and formed 12 even balls and put them in the liners. They will seem very full, but it doesn't overflow the liners when baked.
Bake at 325F for 29-32 minutes on the center rack. Mix glaze while muffins bake.
For the glaze, in a small bowl, mix powdered swerve, heavy whipping cream and almond extract until smooth. (I transferred this to a plastic sandwich bag, then snip the tip of the bag corner to use as a mini icing bag to make decorating easier.)
Remove muffins from the oven when a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack. After muffins have cooled for about 5-10 minutes, drizzle the glaze over top. Garnish with the sliced almonds
Enjoy! Muffins can be stored in an airtight container at room temperature for 2-3 days. Best when warmed up in the microwave before eating.

Notes

The lower baking temperature is to account for the excessive browning that comes from the coconut flour and allulose.

Don't like almonds? You can easily substitute walnuts for the chopped sliced almonds and omit the almond extract. The almond flour needs to stay, though!

Nutrition Facts

Orange Cranberry Almond Holiday Morning Muffins

Serving Size

79 g

Amount per Serving

Calories

235.74

% Daily Value*

Fat

20.07

g

31

%

Saturated Fat

8.33

g

52

%

Trans Fat

0.42

g

Polyunsaturated Fat

2.4

g

Monounsaturated Fat

7.99

g

Cholesterol

77.78

mg

26

%

Sodium

261.89

mg

11

%

Potassium

253.78

mg

7

%

Carbohydrates

24.38

g

8

%

Fiber

4.25

g

18

%

Sugar

12.37

g

14

%

Sugar Alcohol

16.95

g

Net Carbs

3.18

g

Protein

7.89

g

16

%

Vitamin A

442.53

IU

9

%

Vitamin C

10.94

mg

13

%

Calcium

148.58

mg

15

%

Iron

0.99

mg

6

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-02T15:18:56-07:00January 17th, 2020|Categories: Recipes, Community Submissions|Tags: breakfast, muffins, orange cream keto chow, orange cream, paula schmitt|0 Comments

Snickerdoodle Keto Hot Cereal
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Snickerdoodle Keto Hot Cereal

Recipes, Keto Chow Recipes

Snickerdoodle Keto Hot Cereal

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4.67 from 6 votes

Snickerdoodle Keto Hot Cereal

Make your own instant hot cereal with the sweet cinnamon flavor of Snickerdoodle Keto Chow. This is a great, satisfying breakfast that will warm you through and keep you cozy on a cold winter morning.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Keyword: Chef Taffiny Elrod, Keto Chow, Snickerdoodle

Keto Chow Flavor: Snickerdoodle

Recipe Creator: Chef Taffiny Elrod

Servings: Serving

Calories: 660.3kcal

Video

Author: Taffiny Elrod

Ingredients

1 serving Snickerdoodle Keto Chow (or 1 scoop)
2 tablespoons ground flax seeds or ground chia seeds
1 tablespoon coconut flour
6 ounces water
2 ounces heavy cream
2 tablespoons unsalted butter adjust according to your macros
1 tablespoon chopped nuts, toasted seeds, or nut butter optional

Instructions

Mix together the Keto Chow, ground flax or chia, and coconut flour.
Heat the water and heavy cream to a simmer.
Whisk the hot water and cream into the cereal mix.
Stir in the butter.
Stir in the optional nuts, seeds, or nut butter if using.
Top with more butter and cream if you would like.
Serve piping hot.

Nutrition Facts

Snickerdoodle Keto Hot Cereal

Serving Size

159.3 g

Amount per Serving

Calories

660.3

% Daily Value*

Fat

52.63

g

81

%

Saturated Fat

28.99

g

181

%

Trans Fat

1.63

g

Polyunsaturated Fat

5.25

g

Monounsaturated Fat

14.87

g

Cholesterol

137.08

mg

46

%

Sodium

898.49

mg

39

%

Potassium

1698.65

mg

49

%

Carbohydrates

20.12

g

7

%

Fiber

14.72

g

61

%

Sugar

2.53

g

3

%

Sugar Alcohol

0.03

g

Net Carbs

5.38

g

Protein

33.44

g

67

%

Vitamin A

1780.1

IU

36

%

Vitamin C

137.01

mg

166

%

Calcium

832.76

mg

83

%

Iron

3.49

mg

19

%

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

Nutrition

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By Taffiny Elrod|2021-02-02T15:04:56-07:00December 18th, 2018|Categories: Recipes, Keto Chow Recipes|Tags: snickerdoodle, Taffiny Elrod, keto cereal, breakfast, hot cereal|8 Comments

Keto Chow Waffles
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Keto Chow Waffles

Keto Chow Recipes

Keto Chow Waffles

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Photos by Sarah DeYoung Photography & Sara Dearden

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5 from 4 votes

Keto Chow Waffles

YUM! This is the only word I can think of that accurately describes these protein packed waffles. Dress them up with whipped cream and syrup, or just eat them straight off the waffle iron; either way I guarantee you will not be disappointed.

Prep Time10

Cook Time3

Total Time18

Course: Breakfast

Keyword: Keto Chow, Vanilla

Keto Chow Flavor: Vanilla

Servings: Serving

Calories: 273.5kcal

Author: Victoria Jensen

Ingredients

1 tsp coconut oil
1 large egg
1/2 cup water
1 tsp baking powder
1 tbsp coconut flour
1 serving Vanilla Keto Chow or any Keto Chow flavor of your choice

Whipped Cream

1/4 cup heavy whipping cream
1 tbs powdered erythritol (Swerve)

Instructions

First, melt the coconut oil in a microwave safe bowl. This is crucial: if the oil is not melted it will harden and make lumps in the batter. Combine with the remaining waffle ingredients until smooth.
Heat a waffle iron to high heat. Spray with cooking spray and cook waffles until golden brown.
Beat whipping cream and Swerve on high until stiff (2-3 minutes).
Dress the waffle with your favorite low carb toppings (berries, calorie free syrup, bacon, chocolate chips, etc.). Enjoy!
I used Lilly's chocolate chips and Hershey's sugar free chocolate syrup for my waffle; I highly recommend this combination!

Nutrition Facts

Keto Chow Waffles

Serving Size

1 serving

Amount per Serving

Calories

273.5

% Daily Value*

Fat

11.3

g

17

%

Saturated Fat

6.7

g

42

%

Trans Fat

11.3

g

Polyunsaturated Fat

0.78

g

Monounsaturated Fat

2.33

g

Cholesterol

198.5

mg

66

%

Sodium

1407.6

mg

61

%

Potassium

1638.34

mg

47

%

Carbohydrates

12.5

g

4

%

Fiber

8.4

g

35

%

Sugar

1.8

g

2

%

Sugar Alcohol

0.01

g

Net Carbs

4.09

g

Protein

33.5

g

67

%

Vitamin A

1260

IU

25

%

Vitamin C

120

mg

145

%

Calcium

1028.68

mg

103

%

Iron

3.43

mg

19

%

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

Nutrition

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By Victoria Jensen|2021-02-03T09:21:01-07:00November 20th, 2018|Categories: Keto Chow Recipes|Tags: recipe, breakfast, waffles|11 Comments

3 Ingredient Keto Crepes with Homemade Berry Syrup
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3 Ingredient Keto Crepes with Homemade Berry Syrup

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3 Ingredient Keto Crepes with Homemade Berry Syrup

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3 Ingredient Keto Crepes with Homemade Berry Syrup

Protein packed, nearly carb free crepes, are a simple breakfast dish for when you're in a rush. Dress them up with homemade berry syrup and whipped cream.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Snacks

Keyword: Keto Chow, Vanilla

Keto Chow Flavor: Vanilla

Servings: Crepes

Calories: 258.3kcal

Author: Victoria Jensen

Ingredients

Crepe

2 eggs
1 serving Vanilla Keto Chow (or 1 scoop)
1/2-3/4 cup almond milk

Whipped Cream

1 cups heavy whipping cream
2 tbsp powdered erythritol (Swerve)
1/8 tsp pure vanilla extract

Berry Syrup

1/4 cup butter
1/2 cup frozen mixed berries
1/4 cup granulated erythritol (Swerve)

Instructions

Crepe Instructions

In a small bowl, whisk eggs and protein powder
Slowly add almond milk until batter is the consistency of tomato soup.
Heat a large pan to medium heat and coat with non-stick cooking spray. Pour batter into the pan (coat entire pan surface evenly).
When edges are golden brown (after 2-3 minutes), flip and cook other side fully through.
Roll crepes and set aside.

Whipped Cream Instructions

Whip or blend heavy cream with swerve and vanilla until stiff.

Berry Syrup Instructions

Combine butter, berries, and swerve in a sauce pan. Smash berries with a spoon and bring to a simmer for one minute. Remove from heat.
Top the crepes with fresh berries, cream, and syrup.

Nutrition Facts

3 Ingredient Keto Crepes with Homemade Berry Syrup

Serving Size

117 g

Amount per Serving

Calories

258.3

% Daily Value*

Fat

24.07

g

37

%

Saturated Fat

14.51

g

91

%

Trans Fat

0.8

g

Polyunsaturated Fat

1.19

g

Monounsaturated Fat

6.65

g

Cholesterol

129.33

mg

43

%

Sodium

190.21

mg

8

%

Potassium

330.99

mg

9

%

Carbohydrates

16.95

g

6

%

Fiber

1.28

g

5

%

Sugar

2.4

g

3

%

Sugar Alcohol

13

g

Net Carbs

2.67

g

Protein

7.81

g

16

%

Vitamin A

994.56

IU

20

%

Vitamin C

24.02

mg

29

%

Calcium

203.41

mg

20

%

Iron

0.75

mg

4

%

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

Nutrition

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By Victoria Jensen|2021-02-03T09:25:28-07:00October 10th, 2018|Categories: Recipes|Tags: breakfast, pancake, recipe|0 Comments

Banana Nut Breakfast Muffins
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Banana Nut Breakfast Muffins

Recipes, Keto Chow Recipes

Banana Nut Breakfast Muffins

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3.25 from 4 votes

Banana Nut Breakfast Muffins

The final product are these gorgeous golden brown muffins! They smelled so delicious they didn’t last long enough for me to take the pictures, I had to dig in! As you can see, these muffins resemble the texture of a german pancake, making them perfect for breakfast. ;) Bon appetit!

Prep Time5

Cook Time26

Total Time31

Course: Breakfast, Snacks

Keyword: Banana, Keto Chow

Keto Chow Flavor: Banana

Servings: muffins

Calories: 204.8kcal

Author: Victoria Jensen

Ingredients

8 oz cream cheese
8 large eggs
4 tablespoons salted butter
2 servings Banana Keto Chow (or 2 scoops)
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 cup chopped pecans

Instructions

Preheat oven to 350 degrees. In a mixing bowl, melt butter and cream cheese.
Combine and add eggs. Be careful not to cook the eggs from the heat of the butter.
In a separate bowl, mix protein powder, baking powder, cinnamon. Pour dry ingredients into wet; combine with a hand mixer until completely mixed. At first, the batter will look thin and too liquidy, but because of the xanthan gum in the protein powder, it will thicken up after a couple of minutes).
Stir in pecans.
Pour into muffin baking tray and bake at 350 degrees for 22-26 minutes. (I have a convection oven and after 24 minutes they were golden brown.)
The final product are these gorgeous golden brown muffins! They smelled so delicious they didn’t last long enough for me to take the pictures, I had to dig in! (If you notice the size difference between the two muffins on the bottom left side and the rest it’s because they’re lacking baking powder/soda- I did a little experiment to see how important it really was and obviously it made a HUGE difference!)

Notes

As you can see, these muffins resemble the texture of a german pancake, making them perfect for breakfast ;) Bon appétit!

Nutrition Facts

Banana Nut Breakfast Muffins

Serving Size

70 g

Amount per Serving

Calories

204.8

% Daily Value*

Fat

17.3

g

27

%

Saturated Fat

7.7

g

48

%

Trans Fat

0.38

g

Polyunsaturated Fat

1.88

g

Monounsaturated Fat

5.89

g

Cholesterol

155.59

mg

52

%

Sodium

366.36

mg

16

%

Potassium

344.51

mg

10

%

Carbohydrates

3.5

g

1

%

Fiber

1.61

g

7

%

Sugar

1.36

g

2

%

Sugar Alcohol

0.01

g

Net Carbs

1.89

g

Protein

10.1

g

20

%

Vitamin A

543.49

IU

11

%

Vitamin C

22.84

mg

28

%

Calcium

186.76

mg

19

%

Iron

0.99

mg

6

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Victoria Jensen|2021-02-02T14:23:34-07:00November 1st, 2017|Categories: Recipes, Keto Chow Recipes|Tags: recipe, Keto Chow, breakfast, Banana, muffins, banana nut muffins|6 Comments